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Moist Carrot Cake Recipe with Cream Cheese Frosting

by 6 Comments

My homemade carrot cake recipe is perfectly spiced, unbelievably moist, and topped with a velvety maple cream cheese frosting. Warm cinnamon, fresh grated carrots, and just the right amount of sweetness make this a classic dessert you won’t forget.

slice of carrot cake with fork on side

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love a good classic carrot cake, and this one is hands down my favorite. I got the recipe from Mrs. Miller, the mother of one of my husband's closest friends, and let’s just say—it’s incredible.

My husband had bragged about this cake long before I ever tried it. Once I finally got a slice, I understood the hype.

I mostly followed the original recipe. However, I added a twist to the frosting. I used a bit of maple syrup for extra flavor.

I love finding small ways to elevate a recipe, and this was the perfect addition. Every time I make this cake for family and friends, they can’t stop talking about it either.

If you like cake recipes, you should try this Carrot Cake Cheesecake recipe.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

ingredients for carrot cake on table

Dry Ingredients

  • All-purpose flour (or cake flour for a lighter crumb)
  • Baking soda and baking powder
  • Salt
  • Ground cinnamon, nutmeg, and optional cloves
  • Granulated sugar and brown sugar

Wet Ingredients

  • Eggs
  • Vegetable oil (or canola oil)
  • Vanilla extract
  • Freshly grated carrots (never pre-shredded!)
  • Crushed pineapple

Add-ins

  • pecans or walnuts

For the Frosting

  • Cream cheese
  • Butter
  • Powdered sugar
  • Maple syrup
  • Vanilla extract

Tools You’ll Need for This Recipe

  • Mixing Bowls
  • Whisk
  • Hand Mixer or Stand Mixer
  • Box Grater or Food Processor
  • Spatula
  • Cake Pans (Two 9-inch or Three 8-inch Round Pans, or a 9x13-inch pan)
  • Parchment Paper
  • Cooling Rack
  • Offset Spatula
  • Serrated Knife (Optional)

How to Make This Easy Carrot Cake Recipe

Prepare your pans and preheat your oven. Start by preheating your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper.

Mix your dry ingredients. Sift together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.

Blend the wet ingredients. In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth and well combined.

dry ingredients mixed in bowl
eggs and wet inrgdients in bowl

Add the star ingredients. Fold in the grated carrots, drained crushed pineapple, and vanilla extract until evenly distributed throughout the batter.

Combine wet and dry. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, which could make your cake dense.

Finish the batter. Stir in the chopped pecans until evenly distributed.

carrot cake batter in bwl with nuts on top

Bake the cake. Divide the batter evenly between your prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool properly. Let the cakes cool in the pans for at least 10 minutes, then transfer to a wire rack to cool completely before frosting.

carrot cake batter in baking pans
baked carrot cakes cooling on rack

Make the maple cream cheese frosting. Beat the cream cheese and butter together until smooth and fluffy.

Gradually add the powdered sugar, mixing until fully incorporated. Pour in the maple syrup, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and light.

cream cheese frosting in bowl

Assemble your masterpiece. Place one cake layer on a serving plate, spread an even layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish.

Chill before serving. Refrigerate the cake for at least 30 minutes before slicing for cleaner cuts.

slice of carrot cake with fork breaking it apart

What Makes Carrot Cake So Moist?

It's the vegetable oil. I used to cringe when I thought about adding a whole cup of vegetable oil to a cake, but trust me, it keeps the cake moist and delicious. The carrots and pineapple add additional moisture as well.

How to Store this Carrot Cake

  • Counter storage: Unfrosted carrot cake can be kept at room temperature, well-wrapped, for 1-2 days.
  • Refrigerator: Once frosted with cream cheese frosting, the cake must be refrigerated. It will keep beautifully for up to 4 days in an airtight container.
  • Freezer friendly: Both frosted and unfrosted carrot cake freeze exceptionally well. Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.

Serving Suggestions

  • Serve slightly chilled for the perfect texture contrast between cake and frosting.
  • Pair with a strong cup of coffee or chai tea to complement the spices.
  • Garnish with additional toasted pecans for extra crunch and visual appeal.

Tanya's Top Tips

  • Always grate your own carrots. Pre-shredded carrots from the store are too thick and dry. Freshly grated carrots provide the perfect moisture and texture.
  • Don’t Overmix the Batter – Mix just until the ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense cake.
  • Double the frosting if you like a carrot cake with a lot of frosting.
carrot cake frosted on cake platter

FAQs

Can I make carrot cake ahead of time?

Yes! Carrot cake actually tastes even better the next day as the flavors have time to develop. You can bake the cake layers in advance and store them wrapped at room temperature for a day or in the fridge for up to three days. The frosted cake can also be refrigerated for up to five days—just let it come to room temperature before serving.

Do I have to use nuts in carrot cake?

No, nuts are completely optional! While toasted pecans or walnuts add a nice crunch and depth of flavor, you can leave them out if you prefer a smoother texture. If you want a bit of texture without nuts, consider adding shredded coconut or raisins.

I hope you love this Classic Carrot Cake Recipe as much as we do. Looking for more cake recipes? Try these out.

slice of carrot cake with fork on side
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5 from 3 votes

Carrot Cake Recipe

My homemade carrot cake recipe is perfectly spiced, unbelievably moist, and topped with a velvety maple cream cheese frosting. Warm cinnamon, fresh grated carrots, and just the right amount of sweetness make this a classic dessert you won’t forget.
Prep Time30 minutes
Cook Time25 minutes
Cooling Time1 hour
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: American
Keyword: carrot cake, carrot cake recipe
Servings: 16 people
Calories: 536kcal
Author: Tanya

Ingredients

For the Cake

  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 ½ teaspoons ground cinnamon
  • 2 cups granulated white sugar
  • 4 large eggs room temperature
  • 1 ½ cups vegetable oil
  • 2 cups finely grated carrots
  • 8 ounces crushed pineapple drained
  • 1 teaspoon vanilla extract
  • ⅓ cup chopped pecans toasted

For the Cream Cheese Frosting

  • 8 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 1 ½ cups powdered sugar sifted
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • A pinch of salt

Instructions

For the Cake

  • Preheat the oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. Sift together the flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
  • In a large mixing bowl, whisk together the sugar, eggs, and vegetable oil until smooth and well combined. Fold in the grated carrots, drained crushed pineapple, and vanilla extract until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the chopped pecans.
  • Divide the batter evenly between the three prepared cake pans and smooth out the tops of the batter in the pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the Cream Cheese Frosting

  • To make the frosting, beat the cream cheese and butter together until smooth and fluffy. Gradually add the powdered sugar, mixing until fully incorporated. Pour in the maple syrup, vanilla extract, and a pinch of salt. Continue beating until the frosting is smooth and light.
  • To assemble the cake, place one cake layer on a serving plate. Spread an even layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake. Sprinkle chopped pecans over the top for garnish. Chill the cake for at least 30 minutes before slicing for cleaner cuts.

Notes

    • Always grate your own carrots. Pre-shredded carrots from the store are too thick and dry. Freshly grated carrots provide the perfect moisture and texture.
    • Don’t Overmix the Batter – Mix just until the ingredients are combined to keep the cake light and tender. Overmixing can lead to a dense cake.
    • Storage: Store leftovers in the refrigerator for up to 4 days. I like to slice it up and wrap pieces individually. 

Nutrition

Calories: 536kcal | Carbohydrates: 55g | Protein: 5g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 76mg | Sodium: 357mg | Potassium: 141mg | Fiber: 1g | Sugar: 41g | Vitamin A: 3118IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

Jamaican Pepper Shrimp Recipe

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Jamaican pepper shrimp is a vibrant, spicy seafood dish packed with bold Caribbean flavors. These head-on shrimp simmer in a fragrant Scotch Bonnet pepper sauce, coming together in just one pan. It’s a quick and flavorful snack with the perfect kick of heat!

Jamaican pepper shrimp in black pan

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Shrimp is a protein I could enjoy every week. This spicy Jamaican pepper shrimp is a favorite in my recipe collection. Though it is usually a street food snack in Jamaica, I have found it makes a great main dish with some sides. The bright color and intense flavor profile make this dish a showstopper at any meal.

This recipe calls for a few unique ingredients, like annatto powder and head-on shrimp, but feel free to substitute these with what you have available. Use Sazon seasoning instead of annatto powder for a similar color and flavor, and if you prefer, swap head-on shrimp for peeled shrimp.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Shrimp: head-on, deveined (not peeled) shrimp, or peel-and-eat shrimp
  • Peppers: Scotch Bonnet chili peppers, stemmed and minced (wear gloves). Scotch bonnets are hard to find, so feel free to sub with habanero peppers or jalapeño peppers.
  • Seasonings: annatto (achiote) powder, all-purpose seasoning, ground allspice, and salt.
  • Aromatics: garlic (minced), diced yellow onion, fresh thyme.
  • Liquids: shrimp stock, white vinegar
Ingredients for recipe on table with labels

Tools Needed

  • Medium mixing bowl
  • Dutch oven or large pan with lid
  • Measuring spoons and cups
  • Cutting board and knife
  • Wooden spoon or spatula
  • Slotted spoon
  • Kitchen gloves (for handling hot peppers)

How to Make This Recipe

Step 1: In a medium bowl, combine the shrimp with the minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and ground allspice.

Toss well to coat the shrimp evenly and let them marinate for 10 minutes.

Raw shrimp in bowl covered with seasoning

Step 2: Heat a Dutch oven or large pan over medium heat. Add the shrimp stock and bring it to a gentle simmer.

Stir in the diced onion and minced garlic, cooking for about 2 minutes until softened and fragrant.

Step 3: Add the seasoned shrimp and thyme sprigs to the pan. The shrimp won't be submerged in the liquid but spread them out in the pan as much as possible.

Cover and cook for 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are fully cooked.

Garlic, onion, and broth in pan
Shrimp in pan

Step 4: Stir in the white vinegar and let it cook for another minute. Taste and add salt as needed. Using a slotted spoon, transfer the shrimp to a serving plate. Drizzle some of the cooking liquid over the top and serve hot.

Spice Adjustments for Pepper Shrimp

  • Milder Version: Use only one pepper or swap it with a milder chili like a Fresno or serrano pepper.
  • Extra Heat: Add a dash of cayenne pepper or a spoonful of Scotch Bonnet pepper sauce for even more spice.

Storage Information

Store leftover pepper shrimp in an airtight container in the refrigerator for 3-4 days. For best results, reheat gently on the stovetop over medium-low heat until just warmed through. I don't recommend freezing this dish as the texture of the shrimp changes.

Serving Suggestions

This peppered shrimp pairs wonderfully with traditional Jamaican sides like:

jamaican pepper shrimp close up in skillet

Tanya's Top Tips

  • Always wear gloves when working with Scotch Bonnet peppers! These are extremely hot and can cause serious irritation if they come in contact with your skin or eyes.
  • Habanero peppers make a good substitute for Scotch Bonnet peppers, though they have a slightly different heat profile.
  • If you want it spicier, use more Scotch Bonnet peppers and leave the membrane intact. For less spice, use fewer peppers and remove the seeds and membrane. You can also add some scotch bonnet pepper sauce for a very spicy dish.
  • Don't overcook the shrimp—they cook quickly and can become rubbery if left too long.

FAQs

Where can I find annotto powder?

You can find this powder at International Grocery stores or online.

What gives Jamaican pepper shrimp that bright red color?

The color of pepper shrimp comes from Scotch bonnet peppers, paprika, and annatto, and the cooking process that enhances the vibrant red hue.

Jamaican pepper shrimp in black pan
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Jamaican Pepper Shrimp

Jamaican pepper shrimp is a vibrant, spicy seafood dish packed with bold Caribbean flavors. These head-on shrimp simmer in a fragrant Scotch Bonnet pepper sauce, coming together in just one pan. It’s a quick and flavorful snack with the perfect kick of heat!
Prep Time10 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Jamaican
Keyword: jamaican pepper shrimp
Servings: 4
Calories: 127kcal
Author: Tanya

Ingredients

  • 1 pound shrimp head-on, deveined (not peeled), or peel and eat shrimp
  • 2 Scotch Bonnet chili peppers stemmed and minced (wear gloves), or habanero peppers
  • 1 tablespoon all-purpose seasoning
  • 2 teaspoons ground annatto
  • 2 teaspoons ground allspice
  • ¾ cup shrimp stock plus more as needed
  • ¼ cup finely diced yellow onion
  • 2 cloves garlic minced
  • 2 tablespoons white vinegar
  • 3 sprigs fresh thyme
  • Salt to taste

Instructions

  • In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf allspice. Toss well to coat evenly and let marinate for 10 minutes.
  • Heat a large pan over medium heat. Add the shrimp stock and bring to a gentle simmer. Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.
  • Add the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan. Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.
  • Add the white vinegar, stir, and cook for another minute. Taste; add salt to taste. Using a slotted spoon, transfer the shrimp to a plate. Serve hot with some cooking liquid drizzled on top.

Video

Notes

  • If you want it spicier, use more Scotch Bonnet peppers and leave the membrane intact. For less spice, use fewer peppers and remove the seeds and membrane. You can also add some scotch bonnet pepper sauce for a very spicy dish.
  • Don't overcook the shrimp—they cook quickly and can become rubbery if left too long.

Nutrition

Calories: 127kcal | Carbohydrates: 6g | Protein: 24g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 291mg | Potassium: 437mg | Fiber: 2g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 10mg | Calcium: 161mg | Iron: 2mg

Crispy Oven-Baked Fries (Homemade)

by 2 Comments

These golden oven-baked fries have a crispy outside and a soft, fluffy inside. They will satisfy your french fry cravings. Seasoned to perfection and baked until golden brown, these homemade fries are the perfect side dish for almost any meal!

oven baked fries in plate with kecthup on side with red towel on side

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I have a ton of comfort foods, and French fries are one of them. Whether deep-fried or air-fried, I like them all.

I’m excited about these oven baked fries because they get so crispy with that perfect golden crust on the outside while staying soft and fluffy inside. The cornstarch slurry trick allows the fries to get super crispy in the oven without the powdery flavor.

If you're like me and love a good dip for your fries, you’ll want to check out my spicy mayonnaise!

What Makes These Oven Fries So Crispy?

The secret to crispy oven fries is all about a few techniques:

  1. Soaking the potatoes in hot water releases excess starch which helps them crisp up better. You could also soak them in cold water for 1 hour if you prefer that method.
  2. Drying the potatoes thoroughly after soaking prevents them from steaming in the oven.
  3. The cornstarch slurry creates a thin coating that becomes crispy when baked.
  4. Proper spacing on the baking sheet allows for air to circulate around each fry.
  5. Flipping halfway ensures they brown evenly on both sides.

Ingredients

  • Russet potatoes - Their high starch content makes them perfect for crispy fries
  • Cornstarch - The secret to a crispy exterior without deep frying
  • Cold water - For the cornstarch slurry
  • Vegetable oil - For that golden exterior
  • Salt - Enhances all the flavors. You could also use my favorite french fry seasoning.
ingredients for oven baked fries on table

Tools

  • Sharp knife or french fry cutter
  • Large bowl
  • Small bowl for slurry
  • Baking sheet
  • Parchment paper
  • Clean kitchen towels or paper towels
  • Spatula for flipping

How to Make Oven Baked Fries

Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or grease it. Wash and peel the potatoes if desired, then cut them into ¼-inch thick sticks.

Place the potato sticks in a large bowl and cover them completely with hot tap water. Let them soak for 10 minutes, then drain and pat them completely dry with a clean towel.

cut potatoes soaking in water

TIP: Cutting your fries to an even thickness ensures they’ll cook at the same rate. Aim for ¼-inch thickness for the perfect balance of crispy outside and fluffy inside.

Step 2: Whisk together the cornstarch and water in a separate bowl to make a slurry. Add the dried potato sticks to a large bowl and toss with cornstarch slurry to coat evenly. Drizzle vegetable oil over the coated potatoes and mix well to distribute evenly.

potatoes in bowl with tongs on side after being tossed in slurry

Step 3: Spread the fries in a single layer on the prepared baking sheet, making sure they don’t touch. Bake for 20 minutes, then remove from the oven and flip each fry. Bake for another 15-20 minutes or until golden and crispy.

uncooked fries on baking sheet
baked fries on baking sheet pan

TIP: Don’t overcrowd the baking sheet! If necessary, use two baking sheets to ensure the fries crisp up rather than steam.

Step 4: Immediately after removing from the oven, sprinkle with salt or your favorite seasoning. Serve hot with your favorite dipping sauce.

close up of baked fries on sheet pan

Customize to Your Taste

  • Garlic Parmesan Fries: Toss with minced garlic and grated Parmesan cheese during the last five minutes of baking.
  • Spicy Fries: Add cayenne pepper or chili powder to your seasoning mix.
  • Herb Fries: Sprinkle with fresh rosemary, thyme, or dill after baking.
  • Loaded Fries: Top with cheese during the last 5 minutes of baking, add bacon bits and green onions after baking.

What to Serve with Oven Baked Fries

These crispy oven baked fries go well with:

  • Juicy homemade burgers
  • Grilled chicken sandwiches
  • Crispy chicken tenders
  • Your favorite dipping sauces (ketchup, aioli, or spicy mayo)

How to Store Leftover Fries

Allow the fries to cool completely, and then store any leftover homemade fries in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 400°F oven for about 5-10 minutes until heated through and crispy again. Don’t use the microwave as it will make them soft.

Make-Ahead Tip: You can prep these fries up to 8 hours ahead! Cut the potatoes, soak them in cold water, and refrigerate them until ready to bake. Just make sure to dry them thoroughly before continuing with the recipe. Perfect for when you're entertaining!

oven baked fries in plate with kecthup on side

Can You Freeze Oven Baked Fries?

You can freeze these fries before or after baking:

  • Before baking: Complete steps through the cornstarch slurry coating, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding about 5-10 minutes to the cooking time.
  • After baking: Let them cool completely, then freeze in a single layer. Reheat from frozen in a 425°F oven until crispy again, about 10-15 minutes.

Tanya’s Top Tips

  • Choose the right potato: Russet potatoes work best because of their high starch content and low moisture
  • Cut evenly: Try to make all your fries the same size for even cooking
  • Season while hot: Salt and seasonings stick better to hot fries right out of the oven
  • Serve immediately: These fries are at their best when freshly made

I hope you love these fries as much as we do. Looking for more fry recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

oven baked fries in plate with kecthup on side with red towel on side
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5 from 1 vote

Oven Baked Fries

These golden oven-baked fries have a crispy outside and a soft, fluffy inside. They will satisfy your french fry cravings.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: baked fries, oven baked french fries
Servings: 4
Calories: 159kcal
Author: Tanya

Ingredients

  • 2 large russet potatoes cut into ¼-inch sticks
  • Hot tap water enough to fully cover potatoes for soaking
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water for the slurry
  • 2 tablespoons vegetable oil
  • Salt to taste

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
  • Place the cut potato sticks in a large bowl and cover with hot water. Let them soak for 10 minutes, then drain and dry them thoroughly with a clean towel.
  • In a separate bowl, whisk together the cornstarch and water to make a slurry. Add the dried potato sticks to a large bowl and toss with cornstarch slurry to coat evenly.
  • Drizzle the vegetable oil over the potatoes and mix well.
  • Spread the fries in a single layer on the prepared baking sheet, not overlapping. Bake for 20 minutes, then remove and flip each fry.
  • Return to the oven and bake for an additional 15-20 minutes or until golden.
  • Sprinkle with salt or your favorite seasonings immediately after removing from the oven. Serve hot with your favorite dipping sauce.

Notes

Add your salt and seasonings immediately after removing the fries from the oven while they are still hot. This helps the seasonings stick better and distribute more evenly than if you wait until they've cooled.

Nutrition

Calories: 159kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Sodium: 6mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 1mg

Homemade Ginger Dressing Recipe (Hibachi Style)

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This Homemade Ginger Salad Dressing has a fresh flavor with just the right balance of sweet, savory, and tangy. It takes only minutes to make in a food processor or blender and is the perfect Asian-inspired dressing for your salads.

ginger dressing in glass bottle

I’m obsessed with Japanese hibachi restaurants—seriously, they’re such a vibe! But what do I always look forward to the most? That insanely good ginger dressing.

Sure, you can grab a bottle at the store, but once I started making it at home, there was no going back. It’s super easy to whip up with just a few ingredients, and the flavor? Unreal.

This recipe features fresh onion and ginger, with soy sauce, tomato paste, sugar, black pepper, hot sauce, and rice vinegar adding bold, well-rounded flavor. All you need is a food processor or blender to bring it all together.

If you love homemade dressings, be sure to try my sweet onion dressing recipe too!

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Fresh Ginger – Choose firm, smooth ginger root. Avoid wrinkled or moldy pieces; the fresher the ginger, the better the dressing.
  • Yellow Onion – Adds natural sweetness and depth. Look for a medium-sized, firm, and heavy onion.
  • Base Ingredients – Avocado oil (or vegetable oil), soy sauce, rice vinegar, and water for the perfect consistency.
  • Flavor Enhancers – Tomato paste, granulated sugar, black pepper, and optional hot sauce for a bit of heat.
ingredients for ginger dressing on table

Tools Needed

  • Food processor or blender
  • Cutting board
  • Knife
  • Measuring cups & spoons
  • Airtight container

How to Make Ginger Salad Dressing

Prep the ingredients – Peel and roughly chop the ginger and onion. The pieces don’t need to be too small since they’ll be blended.

Set up your food processor or blender – Add all ingredients to the bowl or pitcher.

ingredients in the food processor bowl
processed ingredients for the ginger dressing in the food processor bowl

Blend to your desired texture – If you prefer a chunkier dressing like I do, pulse the mixture in short bursts. For a smoother consistency, blend continuously.

spoon holding up ginger dressing to show texture

Adjust the thickness – If the dressing is too thick, add water one tablespoon at a time and pulse until pourable but not runny.

Taste and tweak – Adjust seasoning as needed. More hot sauce for spice, extra soy sauce for saltiness, or a touch more sugar for balance.

Tips and Variations

  • For a smoother dressing, blend continuously instead of pulsing.
  • Swap sugar for honey for a more natural sweetener.
  • Make it creamy by adding 1 tablespoon of tahini or mayo.
  • Use low-sodium soy sauce if you’re watching your salt intake.
  • The dressing will separate in the fridge. Simply shake it up to combine it again.
ginger dressing on salad

Storage and Shelf Life

  • Store leftover dressing in an airtight container in the refrigerator for up to a week.
  • Freeze in ice cube trays or an airtight container for 4-6 weeks.

Serving Suggestions

This dressing is incredibly versatile! Try it in marinades, over roasted vegetables, or as a dip.

FAQs

What’s the difference between ginger dressing and ginger sauce?

Ginger dressing is a thinner condiment made with ginger, soy sauce, rice vinegar, and sesame oil. Ginger sauce is usually a thicker paste with ginger, garlic, and sometimes soy sauce.

Can I make ginger dressing without a food processor?

Yes! You can grate the ginger and onion and mix everything by hand in a bowl. It takes more effort but it still tastes amazing.

ginger dressing in glass container
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Homemade Ginger Dressing

This Homemade Ginger Salad Dressing has a fresh flavor with just the right balance of sweet, savory, and tangy. It takes only minutes to make in a food processor or blender and is the perfect Asian-inspired dressing for your salads.
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: American, Japanese
Keyword: ginger dressing
Servings: 8
Calories: 137kcal
Author: Tanya

Ingredients

  • ½ cup yellow onion cut into large chunks
  • ⅓ cup fresh ginger peeled and cut into large chunks
  • ½ cup avocado oil or vegetable, canola oil, or grapeseed oil
  • ¼ cup soy sauce or coconut aminos for a gluten-free option
  • ¼ cup rice vinegar
  • 1 tablespoon tomato paste
  • 1 tablespoon granulated white sugar
  • 1 teaspoon hot sauce optional, adjust to taste
  • ½ teaspoon ground black pepper
  • 2 tablespoons water

Instructions

  • Add all ingredients to a blender or food processor. Pulse in short bursts until finely chopped but still slightly chunky. For a smoother texture, blend continuously.
  • Serve immediately or store in an airtight container in the refrigerator for up to one week.

Notes

  • If the dressing is too thick, add water one tablespoon at a time, pulsing until the desired consistency is reached.

Nutrition

Calories: 137kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 435mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.3mg

Whiskey Sour Recipe: A Classic Cocktail

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The whiskey sour cocktail is a perfect balance of sweet, sour, and warmth from the bourbon, creating one of the most satisfying cocktails. It's a simple drink that anyone can master, but the right technique makes all the difference.

whiskey sour in glass with cherry on top

I've always been drawn to whiskey drinks – something about that rich amber liquid just speaks to me. After years of trying different bourbon recipes, I still love the whiskey sour.

It is my favorite drink when I want something refreshing. It also has enough flavor to remind me that I'm drinking whiskey. It's the perfect introduction for friends who claim they "don't like whiskey" and a reliable standby for those of us who appreciate a well-crafted bourbon cocktail.

If you like whiskey cocktails, be sure to try my bourbon martini.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • bourbon or rye whiskey (I use Woodford Reserve (bourbon) or Uncle Nearest (Tennessee whiskey), but any bourbon you prefer will work.)
  • fresh lemon juice
  • simple syrup
  • egg white (optional, but recommended). Using egg whites technically makes this drink a Boston sour.
  • Lemon twist or cherry for garnish
  • Dash of Angostura bitters (optional)

How to Make a Whiskey Sour Cocktail

Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.

Fill the shaker with ice and shake vigorously for about 15 seconds to emulsify the egg white. This is known as a "wet shake."

whiskey sour ingredients in cocktail shaker

Strain the mixture into a clean glass, discarding the ice.

Pour the liquid back into the shaker and shake again without ice (a "dry shake") for about 15 seconds to create a smooth, frothy texture.

Strain into a rocks glass over fresh ice.

shiskey sour being poured into glass
foam being poured into glass

Garnish with a lemon twist or cherry.

whiskey sours in glass with cherry on top

How to Get the Best Foam

The secret to a beautiful, silky foam on your whiskey sour cocktail comes from the egg white, but it also depends on the shaking technique. I use both the wet shake and dry shake techniques.

Start with a wet shake—shaking your ingredients with ice first. This helps emulsify the egg whites while also beginning to chill the drink.

Then, strain the liquid, remove the ice, and put the liquid back into the shaker. Shake again without ice—the dry shake—to fully aerate the egg whites and create that luxurious, velvety foam. Don’t rush either step; shake vigorously for about 15 seconds.

No Egg? No Problem

The classic whiskey sour doesn't contain egg white, but no egg white means no pretty foam on top. If you prefer to skip the egg white (or have concerns about consuming raw eggs), you have options:

  • Use aquafaba (the liquid from a can of chickpeas) as a vegan alternative—about 1 tablespoon works well. I'll be honest: We felt that the aquafaba made the drink smell a little beany. However, it worked and created foam.
  • Try Fee Foam Cocktail Foamer for an egg-free alternative.
  • Simply make the cocktail without foam and serve it on the rocks – it'll still be delicious, just with a different texture.
  • Use pasteurized egg whites if raw eggs are your only concern
whiskey sour in glass on table

A Brief History

The Whiskey Sour has been around for over a century, though its origins go back even further. While Jerry Thomas’ The Bartender’s Guide (1862) included various sour cocktails, the first documented mention of the Whiskey Sour appeared in an 1870 Wisconsin newspaper, the Waukesha Plain Dealer.

Before it became a classic cocktail, sailors were already mixing whiskey with citrus juice to help prevent scurvy during long voyages. What started as a practical way to stay healthy eventually evolved into a balanced, refreshing drink that’s stood the test of time.

Delicious Variations

Once you've mastered the classic, try these tasty variations:

  • New York Sour: Float ½ oz of red wine on top for a beautiful layered effect
  • Maple Sour: Substitute maple syrup for simple syrup
  • Ginger Sour: Add a splash of ginger liqueur or use ginger syrup
  • Smoked Sour: Use a smoky whiskey like a peated Scotch for a completely different profile
  • Berry Sour: Muddle fresh berries in the bottom of your shaker before adding other ingredients

Looking for more whiskey cocktails? Try these out:

I hope you enjoy this classic cocktail as much as I do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

whiskey sour in glass with cherry on top
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Whiskey Sour

The whiskey sour cocktail is a perfect balance of sweet, sour, and warmth from the bourbon, creating one of the most satisfying cocktails. It's a simple drink that anyone can master, but the right technique makes all the difference.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: Whiskey Sour
Servings: 1 person
Calories: 191kcal
Author: Tanya

Ingredients

  • 2 ounces bourbon whiskey
  • ¾ ounce fresh lemon juice
  • ½ ounce simple syrup adjust to taste
  • 1 egg white optional
  • Ice optional

Instructions

  • Add whiskey, fresh lemon juice, simple syrup, and egg white (if using) to a cocktail shaker.
  • Fill the shaker with ice and shake vigorously for about 15 seconds to emulsify the egg white. This is known as a "wet shake."
  • Strain the mixture into a clean glass, discarding the ice.
  • Pour the liquid back into the shaker and shake again without ice (a "dry shake") for about 15 seconds to create a smooth, frothy texture. Strain into a rocks glass over fresh ice. Garnish with a lemon twist or cherry.

Notes

  • The method of using the wet shake and then a dry shake is to help get the beautiful foam on top of the glass if using egg whites.
  • If you prefer to avoid the egg white but still want the foam, fee foam
    is a good alternative.

Nutrition

Calories: 191kcal | Carbohydrates: 13g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Sodium: 59mg | Potassium: 88mg | Fiber: 1g | Sugar: 11g | Vitamin A: 5IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 1mg

The Creamiest Vodka Sauce Recipe

by Leave a Comment

This homemade vodka sauce perfectly balances rich creaminess and bright tomato flavor. This sauce perfectly balances rich creaminess and bright tomato flavor. Its smooth texture and hint of vodka make any pasta taste like a restaurant meal in just 20 minutes.

vodka sauce in pan with spoon

Look, I’m all about those easy weeknight dinners that still feel special. Pasta with a tasty vodka sauce is my favorite when I want comfort food. Hello, penne alla vodka! It’s quick, easy, and perfect for when I want comfort food without spending hours in the kitchen.

My spicy vodka rigatoni has always been a favorite—both for me and my spice-loving friends!

However, I understand that not everyone wants their taste buds challenged with every bite. That’s why this classic, non-spicy vodka sauce had to make it onto the blog. Trust me - it’s just as good without the heat, and might just become your new pasta night obsession.

What Makes This Vodka Pasta Sauce So Special?

If you’ve never made vodka sauce, you’re in for a treat! The vodka enhances the tomatoes, adding a little tang and richness without any boozy taste. Don’t worry—the alcohol cooks off, leaving behind nothing but flavor.

We’ve tested this recipe to perfection, and our technique ensures it turns out just right every time. Plus, it comes together in no time!

vodka sauce covering penne noodles

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • The Base: unsalted butter, tomato paste (This gets caramelized in butter, which deepens the flavor and reduces the acidity)
  • Aromatics & Seasonings: onion powder, garlic powder, salt
  • The Stars of the Show: vodka (Don’t worry, the alcohol cooks off, leaving just a wonderful depth of flavor), heavy cream, parmesan cheese, water.
ingredients for vodka sauce on table

How to Make This Creamy Vodka Pasta Sauce

Step 1: Melt the butter in a skillet over medium heat. Add the tomato paste and cook for 20 seconds, stirring constantly. Add onion powder, garlic powder and salt. Stir to combine and cook for about 2 minutes until fragrant.

tomato paste and seasonings and butter in skillet

Step 2: Add the vodka and simmer for 2-3 minutes, stirring, until slightly reduced.

Step 3: Stir in the heavy cream and ½ cup water. Reduce heat to low and simmer for 5-10 minutes, occasionally whisking until the sauce thickens.

vodka sauce in skillet

Remove from heat and stir in the parmesan cheese until melted and smooth.

Serve over your favorite pasta, topped with additional parmesan cheese.

vodka sauce covering noodles with basil leaf on top

Tanya’s Top Tips

  • Don’t skip cooking the tomato paste in butter! This crucial step caramelizes it, deepens the flavor, enhances natural sweetness, and cuts acidity.
  • Make sure your heavy cream is at room temperature. This helps prevent separation in the sauce.
  • Use freshly grated parmesan cheese rather than pre-shredded for the smoothest sauce. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy.
  • Try adding a sprinkle of chopped fresh parsley just before serving for a bright pop of color and flavor.

Perfect Pairings for Vodka Sauce

This sauce works beautifully with several pasta shapes, but these are my top recommendations:

  • Rigatoni: My personal favorite! The ridges and larger tubes capture pockets of the creamy sauce in the most satisfying way.
  • Penne: The classic choice for vodka sauce. Its cylindrical shape and ridges effectively capture the sauce, ensuring a flavorful bite.
  • Any ridged pasta: Generally, pasta shapes with ridges or tubes are perfect for holding and distributing creamy sauces like this one.
vodka sauce in skillet

Make It Your Own

  • Add protein: Grilled chicken, shrimp, or Italian sausage make this a heartier meal.
  • Veggie boost: Sautéed mushrooms, peas, or spinach fold in beautifully.
  • Heat option: If you’re like me and sometimes crave a kick, add ¼-1/2 teaspoon of red pepper flakes when you add the other spices.
  • A splash of extra cream or a dollop of mascarpone cheese stirred in at the end takes this sauce to the next level.
  • Vodka Substitute: If you want to skip the vodka, use the same amount of chicken broth or water. Add a squeeze of lemon juice for flavor. It won’t have the exact same, but it will still be rich, creamy, and delicious!

Storage Tips

This sauce will keep in the refrigerator for up to 4 days in an airtight container. It will thicken when chilled, so when reheating, add a splash of water or cream and warm gently over low heat, stirring frequently.

This vodka sauce freezes beautifully. Just let it cool, store it in an airtight container, then thaw and reheat gently to prevent separation.

For best results, reheat over low heat on the stove or in short bursts in the microwave, stirring frequently to maintain its creamy texture.

FAQs

Is there actual alcohol in vodka sauce?

Yes, but don’t worry—the alcohol mostly cooks off as the sauce simmers, leaving behind only its subtle depth of flavor. If you’re concerned, you can let it simmer a little longer to reduce the alcohol even more.

What do you make with vodka sauce?

Vodka sauce is perfect with pasta (hello, penne alla vodka!), but it’s also great as a dip for bread, spooned over grilled chicken, or even drizzled on a homemade pizza for a creamy tomato twist.

Looking for more easy weeknight pasta sauce recipes? Try my vegetarian spaghetti sauce.

Let me know in the comments if you try this creamy vodka pasta sauce! Leave a comment below to show me how it turned out.

vodka sauce in pan with spoon
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Vodka Sauce Recipe

This homemade vodka sauce perfectly balances rich creaminess and bright tomato flavor. This sauce perfectly balances rich creaminess and bright tomato flavor. Its smooth texture and hint of vodka make any pasta taste like a restaurant meal in just 20 minutes.
Prep Time8 minutes
Cook Time12 minutes
Total Time20 minutes
Course: Sauce
Cuisine: Italia-American, Italian
Keyword: Vodka Sauce
Servings: 4 people
Calories: 400kcal
Author: Tanya

Ingredients

  • 4 tablespoons unsalted butter or salted,
  • 6 ounces tomato paste
  • ½ teaspoon Onion powder
  • ¼ teaspoon Garlic powder
  • ¼ cup vodka
  • 1 cup heavy cream room temperature
  • ¼ cup loosely packed grated parmesan cheese plus more for serving
  • ½ cup water
  • Salt to taste

Instructions

  • Melt the butter in a medium skillet over medium heat. Add the tomato paste and cook for 20 seconds, stirring constantly.
  • Add onion powder and garlic powder. Stir to combine and cook for about 2 minutes until fragrant.
  • Add the vodka and simmer for 2-3 minutes, stirring, until slightly reduced.
  • Stir in the heavy cream and ½ cup water. Reduce heat to low and simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened.
  • Remove from heat and stir in the parmesan cheese until melted and smooth. Add salt to taste.
  • Serve over your favorite pasta, topped with additional parmesan cheese.

Notes

Pasta Shapes that work well with Vodka Sauce:
  • Penne: This is the most traditional choice for vodka sauce. Its cylindrical shape and ridges effectively capture the sauce, ensuring a flavorful bite.
  • Rigatoni: Some restaurants serve vodka sauce with rigatoni. Like penne, rigatoni's ridges and tube-like shape are well-suited for holding creamy sauces.
  • Pasta shapes with ridges or tubes: Generally, pasta shapes with ridges or tubes are effective at holding and distributing creamy sauces like vodka sauce.

Nutrition

Calories: 400kcal | Carbohydrates: 11g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 472mg | Potassium: 507mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1927IU | Vitamin C: 10mg | Calcium: 115mg | Iron: 1mg

Fall-Off-The-Bone Braised Beef Shanks

by 6 Comments

These tender braised beef shanks simmer in a rich, savory sauce with red wine, onions, garlic, and warm spices. The meat becomes so tender it falls off the bone, and the sauce has so much depth of flavor you’ll be asking for seconds.

braised beef shanks in pot with spoon picking up beef shank

I have always obsessed over fall-apart, melt-in-your-mouth beef dishes. My Jamaican oxtail stew has been my favorite comfort food for years. The rich flavor and soft texture are simply amazing.

So it was just natural that I share this braised beef shank recipe. For this slow-braised beef recipe, I use the traditional way of cooking beef shanks. This method involves slow cooking in a tasty sauce made of tomatoes, onions, garlic, and red wine. I've tweaked the seasoning to add a little Caribbean flair by adding allspice and ground ginger.

Recipe Quick Facts

  • Beef shanks deliver rich, restaurant-quality flavor at roughly half the price of more premium cuts like short ribs or oxtail.
  • This dish improves with time, making it perfect for meal prep or entertaining—prepare it up to 4 days in advance and simply reheat it when needed.
  • Freezer-Friendly: Completely cooled braised beef shanks can be frozen in their sauce for up to 3 months without losing quality. To reheat, thaw overnight in the fridge and warm in a covered pot over low heat.
beef shank on plate woth polenta on side

Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Beef Shanks – With their impressive center bone for deep flavor
  • For the Spice Rub: Light brown sugar, kosher salt, allspice, ground ginger, black pepper
  • The Base: Onion, carrots, celery (the classic mirepoix trio), fresh garlic cloves, olive oil for searing
  • The Braising Liquid: Crushed tomatoes, beef broth, dry red wine (optional, but highly recommended), bay leaf
  • For Finishing: Salt and freshly ground black pepper, and fresh parsley
ingredients for braised beef shanks on table

Essential Tools You’ll Need

  • A large Dutch oven or heavy-bottomed, oven-safe pot with a lid
  • Sharp knife
  • Wooden spoon or spatula
  • Paper towels
  • Kitchen tongs

How to Make Fall-Off-The-Bone Tender Beef Shanks

Preheat your oven to 325°F (163°C) and position the oven rack in the middle. In a small bowl, combine the brown sugar, kosher salt, allspice, ground ginger, and black pepper to make your spice rub.

Pat the beef shanks dry with paper towels. Generously coat each shank with the spice mixture, making sure they’re well covered on all sides.

Heat the olive oil in a large oven-safe Dutch oven over medium heat until shimmering. Place the shanks in the hot oil and sear for about 3-4 minutes per side until they develop a deep, caramelized brown crust.

seasoned raw beef shanks on table
browned beef shanks in pot

Remove the shanks to a plate and set them aside. In the same pot, add the chopped yellow onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally and scraping up the browned bits from the bottom.

Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

vegetables in pot cookes and softened

If using red wine, pour it in and stir, and let it simmer for about 2 minutes, allowing the alcohol to cook off while deglazing the pot.

Add the crushed tomatoes, beef broth, and bay leaf, stirring to combine all the ingredients. Return the seared beef shanks to the pot and arrange them so they’re mostly submerged in the liquid.

beef shanks in pot covered with braising liquid

Cover the pot with a tight-fitting lid and place it in the preheated oven (middle rack). Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone. Remove from the oven.

Remove the bay leaf and season with additional salt and black pepper to taste.

Garnish with chopped fresh parsley before serving.

Other Cooking Methods

If you don't have the time to braise these in the oven, try these shortcuts:

Pressure Cooker: 45 minutes at high pressure with natural release.

Slow Cooker: Sear shanks first, then 7-8 hours on low or 4-5 hours on high.

braised beef shanks in pot with spoon lifting a beef shank

Serving Suggestions

This braised beef shank recipe is best served with:

🥔 Creamy mashed potatoes

🍚 Steamed white rice or buttery polenta

🥖 Crusty bread – Perfect for soaking up the rich sauce!

Tanya’s Top Tips

  • Choose beef shanks with a lot of meat around the bone and visible marbling for the best flavor and texture.
  • Sear your beef shanks in batches rather than crowding the pot. If you're short on time, at least sear half the shanks properly. The seared ones will contribute enough flavor to carry the dish.

I hope you love this braised beef shanks recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

braised beef shanks in pot with spoon picking up beef shank
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5 from 2 votes

Braised Beef Shanks

These tender braised beef shanks simmer in a rich, savory sauce with red wine, onions, garlic, and warm spices.
Prep Time20 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: Braised Beef Shanks
Servings: 4 people
Calories: 291kcal
Author: Tanya

Ingredients

  • 3 Tablespoons light brown sugar
  • 1 Tablespoon kosher salt
  • 1 teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon ground black pepper
  • 3 beef shanks about 1-1.5 lbs each
  • 2 Tablespoons olive oil
  • 1 large yellow onion chopped
  • 2 medium carrots chopped
  • 2 medium celery stalks chopped
  • 4 cloves garlic minced
  • ½ cup dry red wine optional
  • 28 ounce can crushed tomatoes
  • 2 cups beef broth
  • 1 bay leaf
  • 1 Tablespoon fresh parsley chopped (for garnish)

Instructions

  • Preheat the oven to 325°F (163°C).
  • In a small bowl, mix the brown sugar, kosher salt, allspice, ground ginger, and black pepper. Pat the beef shanks dry and rub the spice mixture all over them, ensuring they are well coated.
  • Heat the olive oil in a large oven-safe Dutch oven over medium heat. Sear the beef shanks for about 3–4 minutes per side until they develop a deep brown crust. Once browned, remove them from the pot and set them aside on a plate.
  • In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, and scrape up any browned bits from the bottom. Stir in the minced garlic and cook for another minute until fragrant.
  • Pour in the dry red wine (if using), stir, and let it simmer for about 2 minutes, allowing the alcohol to cook off. Add the crushed tomatoes, beef broth, and bay leaf, stirring to combine. Return the seared beef shanks to the pot, ensuring they are mostly submerged in the braising liquid.
  • Cover the pot with a lid and transfer it to the preheated oven. Let the beef shanks braise for about 2.5 to 3 hours, or until they are fork-tender and easily pull apart. Once done, remove the bay leaf and adjust the seasoning with salt and black pepper to taste.
  • Garnish with freshly chopped parsley. Serve and enjoy.

Video

Notes

    • Choose beef shanks with a lot of meat around the bone and visible marbling for the best flavor and texture.
    • Sear your beef shanks in batches rather than crowding the pot. If you're short on time, at least sear half the shanks properly. The seared ones will contribute enough flavor to carry the dish.

Nutrition

Calories: 291kcal | Carbohydrates: 17g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 40mg | Sodium: 2864mg | Potassium: 640mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5111IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 3mg

Jerk Salmon (Easy and Flavorful)

by 2 Comments

This Jerk Salmon recipe is perfectly seasoned with a jerk spice marinade and topped with a honey and lime juice glaze. It's ready in about 15 minutes and perfect for days you want an easy, flavorful entrée.

jerk salmon on a plate with white rice

Jerk flavors have always been a staple in my life, and combining them with salmon is a match made in heaven. I still love that bold, smoky spice with just the right amount of heat—it always hits the spot. What's even better is how quick and easy this dish is to prepare.

Instead of grilling or pan-frying, I use the broiler because it's easy and the salmon cooks quickly while staying juicy and tender inside. It's my favorite method when I want to enjoy big flavors without spending too much time in the kitchen.

And the best part? The honey and lime juice glaze adds just the right amount of sweetness to balance the spice perfectly.

If you like this Jamaican Jerk Salmon recipe, then you'll love this Teriyaki salmon.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Salmon Fillets -I usually buy a large fillet and slice it into four equal pieces.
  • Jerk Marinade - a wet marinade works best. You can use homemade or storebought.
  • Honey and Lime Juice - These ingredients make the glaze that pairs well with the jerk seasoning and salmon.
  • Green onion - used as a garnish but also really makes this salmon taste amazing.
ingredients for jerk salmon on table

Essential Tools Needed

  • Baking sheet
  • Aluminum foil or parchment paper
  • Small bowl for mixing marinade and brush

How to make Jamaican Jerk Salmon

Step 1: Prepare the Baking Sheet: Line a baking sheet with aluminum foil and lightly grease it to prevent sticking. Place the filets skin down on the baking sheet.

Step 2: Marinate the Salmon: Pat the salmon dry with a paper towel. Evenly coat the salmon filets with the wet jerk marinade. Let the salmon marinate for at least 10 minutes.

uncooked salmon filets covered in jerk seasoning

Step 3: Preheat the Broiler: Set your oven to broil on high. Position the oven rack about 6 inches from the heating element.

Step 4: Broil the Salmon: Place the baking sheet under the preheated broiler. Broil the salmon for approximately 4-8 minutes, depending on the thickness of the fillets, until the salmon is almost cooked through and has a nice color on top.

Step 5: Prepare the Citrus Glaze: While the salmon is broiling, in a small bowl, whisk together the lime juice and honey until well combined. Remove the salmon from the oven. Brush the lime-honey glaze generously over the top of each fillet.

honey and lime juice mixed in bowl

Step 6: Caramelize the Glaze: Return the glazed salmon to the broiler for an additional 1–2 minutes, keeping a close eye to prevent burning, until the glaze is bubbly and slightly caramelized. Remove from the oven.

cooked salmon with glaze on top

Step 7: Garnish and serve: Top the salmon with sliced green onion. Serve and enjoy.

finished Jamaican jerk salmon on baking sheet

Tips for Perfectly Cooked Salmon

  • Check the salmon every minute after the first three minutes of broiling. Remember, the amount of time the salmon needs to cook depends on its thickness.
  • You can tell the salmon is cooked when it flakes apart easily and appears opaque in the thickest part.
  • You can remove the skin by running a metal spatula between the skin and flesh.

Tanya's Tips for the Best Jerk Salmon

  • Use fresh lime juice for the best flavor—bottled juice won’t have the same zing.
  • Adjust the heat level by using less jerk seasoning or omitting the Scotch bonnet pepper.

Make Ahead and Storage Instructions

Make Ahead:

  • You can season the salmon up to 24 hours in advance and store it in the fridge.
  • The honey-lime glaze can also be made ahead and reheated before serving.

Storage:

  • Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
cooked jerk salmon flaked on a plate

Reheating Tips:

  • Oven: Reheat at 350°F for 5-7 minutes.
  • Air Fryer: Heat at 350°F for 3-4 minutes.
  • Microwave: Use short 20-second bursts to avoid overcooking.

Serving Suggestions

If you’re looking for more jerk recipes, check out my jerk chicken or jerk fish recipes.

I hope you love this recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

jerk salmon on a plate with white rice
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5 from 1 vote

Jerk Salmon Recipe

This Jerk Salmon recipe is perfectly seasoned with a jerk spice marinade and topped with a honey and lime juice glaze. It's ready in less than 15 minutes and perfect for days you want an easy, flavorful entrée.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: Jerk Salmon
Servings: 4 people
Calories: 206kcal
Author: Tanya

Ingredients

  • 1 lb salmon filets patted dry
  • 2 Tablespoons wet jerk marinade
  • 2 Tablespoons honey
  • 1 Tablespoon fresh lime juice
  • 1 green onion sliced

Instructions

  • Coat the salmon filets evenly with the wet jerk marinade. Let them marinate for at least 10 minutes to allow the flavors to infuse.
  • Position the oven rack about six inches from the heating element and set your oven to broil. Line a baking sheet with aluminum foil and lightly grease it to prevent sticking. Place the marinated salmon fillets on the prepared baking sheet, skin-side down if applicable.
  • Place the baking sheet under the preheated broiler and cook for about 4–8 minutes, depending on the thickness of the fillets, until the salmon is almost cooked through and has a nice color on top.
  • While the salmon is broiling, whisk together the honey and lime juice in a small bowl until well combined. Remove the salmon from the oven and brush the glaze generously over each fillet. Return the salmon to the broiler for another 1–2 minutes, watching closely to prevent burning, until the glaze is bubbly and slightly caramelized.
  • Once done, remove the salmon from the oven and top with sliced green onion. Serve and enjoy.

Video

Notes

  • Wet jerk marinade works best for this recipe. Feel free to use homemade or store-bought ones. 
  • The amount of time needed to broil the salmon depends on its thickness. Start checking around the 3-minute mark. 

Nutrition

Calories: 206kcal | Carbohydrates: 11g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 62mg | Sodium: 116mg | Potassium: 652mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1263IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

French 75 Cocktail: The Elegant Champagne Sipper

by Leave a Comment

A classic French 75 combines gin, lemon juice, simple syrup, and champagne for a strong and refreshing cocktail. It's perfect for celebrations or fancy brunches. This post is intended for an audience aged 21 and over.

champagne glasses fill with french 75 cocktails

I love classic cocktails, and the French 75 is certainly one of them. First developed in the 1920s, this drink quickly became a staple in bars for its elegance and strength.  Today, it remains a beloved cocktail that strikes the perfect balance between strength and refinement.

I enjoy serving it at weekend brunch whenever I have guests in town. If you love champagne-based cocktails, be sure to try my watermelon mimosa as well!

A Quick Look at the Ingredients

  • Gin –quality London-style gin, I usually use Bombay.
  • Champagne – dry sparkling wine (Champagne, Prosecco, or any brut sparkling wine)
  • Fresh lemon juice – I strongly suggest fresh lemon juice if you have it, but bottled lemon juice will work in a pinch.
  • Simple syrup – equal parts sugar and water, dissolved
  • Ice – for shaking
  • Lemon twist – for garnish
Ingredients for a French 75 on the table.

Bar Tools You’ll Need

  • Cocktail shaker
  • Strainer
  • Champagne flute or coupe glass
  • Jigger or measuring tool
  • Peeler (for lemon twist)

How to Make a French 75

Step 1: Chill your glass. Place a champagne flute in the freezer for a few minutes or fill it with ice water (then discard the water before serving).

Step 2: Mix the base ingredients. Combine gin, fresh lemon juice, and simple syrup in a cocktail shaker.

Step 3: Shake well and pour. Add ice and shake vigorously for about 10 seconds until well-chilled. Then, pour the mixture into your chilled flute.

hands shaking cocktail shaker with ingredients in it
gin, sugar syrup, and lemon juice being poured into chilled champagne flute

Step 4: Add the bubbles. Top with sparkling wine.

champagne topping the cocktail

Step 5: Garnish and serve. Garnish with a lemon twist. Serve and enjoy.

french 75 cocktail in glass with lemon garnish and champagne bottle in back

Tanya's Top Tips

These tips will help you craft a truly spectacular French 75:

  • Quality Matters: Use fresh-squeezed lemon juice and high-quality gin. Since this cocktail has only a few ingredients, each one plays a crucial role.
  • Temperature Control: Chill both your glass and champagne. A room-temperature French 75 loses its magic quickly.
  • Batch-Friendly: Serving a crowd? Pre-mix the gin, lemon juice, and simple syrup ahead of time. When ready to serve, pour the mixture into glasses and top each with champagne.
  • Perfect Garnish: To create a flawless lemon twist, use a vegetable peeler or channel knife to remove a thin strip of lemon peel, avoiding the bitter white pith.

Flavor Variations

The classic recipe is perfection, but here are a few fun variations to try:

  • Cognac Twist – Swap gin for cognac for a richer, more traditional version (some argue this was the original recipe).
  • Berry Bliss – Add a splash of raspberry or blackberry liqueur for a fruity variation.
  • Herbal Notes – Infuse your simple syrup with thyme or rosemary for an aromatic twist.
  • Bourbon Twist - Make a Bourbon French 75 by swapping gin for bourbon.

I hope you love this classic French 75 as much as I do! It’s one of those timeless cocktails that manages to be both refreshing and complex, perfect for sipping slowly and savoring each bubbly moment.

If you are looking for more gin cocktail recipes, try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

champagne glass fill with french 75 cocktails
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French 75

A classic French 75 combines gin, lemon juice, simple syrup, and champagne for a strong and refreshing cocktail. It's perfect for celebrations or fancy brunches. This post is intended for an audience aged 21 and over.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Cocktails, Drinks
Cuisine: American
Keyword: French 75 cocktail
Servings: 1 person
Calories: 215kcal
Author: Tanya

Ingredients

  • 2 ounces dry gin
  • ½ ounce fresh lemon juice
  • ½ ounce simple syrup equal parts sugar and water, dissolved
  • 3 ounces Champagne or any sparkling wine
  • Ice for the cocktail shaker
  • Lemon twist for garnish

Instructions

  • Chill a champagne flute by placing it in the freezer for a few minutes or filling it with ice water (then discard the water before serving).
  • In a cocktail shaker, combine the gin, lemon juice, and simple syrup. Add ice and shake well until chilled (about 10 seconds).
  • Strain the mixture into the chilled champagne flute. Top with the Champagne or sparkling wine.
  • Garnish with a lemon twist. Serve and enjoy.

Notes

  •  If you don't have a cocktail shaker, you can use a jar with a tight-fitting lid. Just be sure to shake it vigorously to combine the ingredients well.
  • If you don't have a champagne flute, you can also serve this classic cocktail in a coupe.

Nutrition

Calories: 215kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Sodium: 15mg | Potassium: 104mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 1mg

Homemade Spicy Vodka Rigatoni Recipe

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This Spicy Vodka Rigatoni is a creamy, flavorful pasta dish with a touch of heat. Rigatoni is tossed in a smooth tomato cream sauce with vodka and spicy Italian sausage for extra flavor.

spicy vodka rigatoni in cooking pan

I've always been a pasta lover, and there's something about vodka sauce that feels extra special on pasta noodles. My husband and I had a delicious spicy rigatoni vodka at a local Italian restaurant. We couldn't stop talking about it on the way home. So, we had to make it. 

This recipe came out so good; it’s been a part of our rotation, and I had to post it. If you enjoy this spicy pasta, you should also try my Creamy Jerk Pasta recipe.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Base Ingredients: Rigatoni pasta, tomato paste, heavy cream, vodka (or vegetable broth), sweet onion
  • Proteins & Add-ins: Spicy Italian sausage, parmesan cheese
  • Seasonings & Flavor Enhancers: Calabrian chili peppers, unsalted butter, fresh basil, salt
ingredients about spicy vodka rigatoni on table

How to Make Spicy Rigatoni Vodka Pasta

I always recommend prepping all your ingredients ahead of time to make cooking smoother and more enjoyable.

Step 1: Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until just before al dente. Reserve some pasta water, then drain the pasta.

drained pasta with reserved pasta noodles

Step 2: In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles with a spatula, until browned and fully cooked, about 5-7 minutes. Remove from the pan and set aside.

browned Italian sausage in pan

Step 3: Melt the butter in the same skillet. Add the sweet onion and sauté for about 5 minutes until soft.

Step 4: Stir in the Calabrian chili peppers and cook for a minute. Add the tomato paste and cook over medium heat for 2-3 minutes, stirring frequently.

Step 5: Pour in the vodka and let it simmer for 2-3 minutes until most of the liquid evaporates and the alcohol smell dissipates.

tomato paste, peppers, and reduced vodka

Step 6: Stir in the heavy cream and reserved pasta water, then remove the pan from the heat. Stir in the grated Parmesan cheese until combined. Add the browned sausage and cooked pasta, tossing until evenly coated.

vodka sauce with parmesan cheese on top
noodles and cooked Italian sausage on top of vodka sauce

Step 7: Divide among serving bowls and top with fresh basil and extra grated cheese. Serve and enjoy!

spicy vodka rigatoni in serving bowl

Tanya’s Tips

  • Cook the Tomato Paste Properly – Let it darken to brick-red and stick to the pan a bit. This caramelization develops deep, rich flavor that makes all the difference.
  • Adjust the Heat Level – 1½ teaspoons of Calabrian chili peppers gives moderate heat. Add more for extra spice or less if you prefer a milder sauce.
  • The Pasta Water Secret – Don't forget to reserve some pasta water! That starchy liquid is key for creating a silky, cohesive sauce that clings to every bite.
  • If you prefer not to use vodka, you can substitute vegetable broth. Remember that the flavor won’t develop the same way. Vodka helps balance the acidity of the tomatoes and makes the sauce richer.

Make Ahead and Storage Instructions

  • Make Ahead – The sauce can be made up to 2 days ahead and stored in the refrigerator. Cook fresh pasta when ready to serve.
  • Storage – Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of cream to revive the sauce.
close up photo of vodka pasta

Recipes to Serve with Spicy Rigatoni Vodka Pasta

This rich pasta pairs perfectly with these sides to balance your meal:

I hope you love this spicy rigatoni vodka pasta recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

spicy vodka rigatoni in cooking pan
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4.50 from 2 votes

Spicy Vodka Rigatoni

This Spicy Vodka Rigatoni is a creamy, flavorful pasta dish with a touch of heat. Rigatoni is tossed in a smooth tomato cream sauce with vodka and spicy Italian sausage for extra flavor.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: entree
Cuisine: Italian
Keyword: spicy vodka rigatoni
Servings: 4 servings
Calories: 769kcal
Author: Tanya

Ingredients

  • 8 oz rigatoni noodles
  • ½ lb spicy Italian sausage
  • 2 tablespoons unsalted butter
  • ½ medium sweet onion very finely diced
  • 1 tablespoon Calabrian chopped chili peppers
  • 6 ounces tomato paste
  • ¼ cup vodka
  • 1 cup heavy cream room temperature
  • ¼ cup reserved pasta water set aside after cooking the pasta
  • ¼ cup loosely packed grated parmesan cheese plus more for serving
  • Salt to taste
  • Fresh basil leaves for garnish

Instructions

  • Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until just before al dente. Reserve ¼ cup pasta water, then drain the pasta.
  • In a large skillet over medium heat, cook the Italian sausage, breaking it into crumbles with a spatula, until browned and fully cooked, about 5-7 minutes. Remove from the pan and set aside.
  • Melt the butter in the same skillet. Add the sweet onion and sauté for about 5 minutes until soft.
  • Stir in the Calabrian chili peppers and cook for a minute. Add the tomato paste and cook over medium heat for 2-3 minutes, stirring frequently.
  • Stir in the vodka and let it simmer for 2-3 minutes until most of the liquid evaporates and the alcohol smell dissipates. Stir in the heavy cream and reserved pasta water, then remove the pan from the heat.
  • Stir in the grated Parmesan cheese until combined. Add the browned sausage and cooked pasta, tossing until evenly coated.
  • Divide among serving bowls and top with fresh basil and extra grated cheese.

Nutrition

Calories: 769kcal | Carbohydrates: 57g | Protein: 21g | Fat: 48g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 131mg | Sodium: 899mg | Potassium: 824mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1757IU | Vitamin C: 14mg | Calcium: 144mg | Iron: 3mg

Big Mac Sauce (Homemade & Easy)

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Bring the classic McDonald's Big Mac Sauce flavor to your kitchen with this easy homemade sauce! This secret sauce is creamy, tangy, and packed with just the right balance of sweetness and spice—perfect for burgers, fries, and even sandwiches. 

big mac sauce mixed in bowl

I’m a fan of burgers, but my favorite has always been the classic McDonald's Big Mac. I learned how to make the sauce in elementary school, and though I'm not sure why it was part of the curriculum, I forgot that recipe over the years. Now, since I love food and creating recipes, I had to find the recipe for that classic sauce I craved. 

This sauce requires a few ingredients, and you likely have everything in your kitchen already. It’s great when served on burgers, with fries, or even salad bowls. 

If you like this classic burger sauce, you should check out my spicy mayonnaise recipe.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Base Ingredients:

Mayonnaise, sweet pickle relish, yellow mustard

Seasonings & Flavor Enhancers:

Paprika, garlic powder, onion powder, white vinegar

Tools Needed

A small bowl and a whisk or fork

ingredients for big mac sauce recipe

How to Make This Homemade Big Mac Sauce

In a small bowl, mix the mayonnaise, sweet relish, mustard, paprika, garlic powder, and onion powder, and white vinegar until smooth and well combined.

big mac sauce ingredients in bowl

Taste and adjust seasonings as desired—add more vinegar for tang or relish for sweetness.

Serve and enjoy. You can also cover and refrigerate for at least 30 minutes to let the flavors develop.

big mac sauce in bowl with spoon picking up

What is Big Mac Sauce?

Big Mac Sauce is the creamy, tangy, and slightly sweet spread that makes the Big Mac so iconic. It’s a blend of mayo, pickle relish, mustard, and spices, though McDonald’s keeps the exact recipe under wraps. I researched and tested various recipes on the net to develop this close replica.

Tanya’s Top Tips

  • Make It Sweeter or Tangier – Adjust the amount of sweet pickle relish or white vinegar to suit your taste. More relish adds sweetness, while extra vinegar enhances the tangy kick.
  • Swap the Mayo – Try using Greek yogurt or light mayonnaise for a lighter version. It won’t be exactly the same, but it still makes a delicious, creamy sauce.
  • Add a Little Heat – If you like a bit of spice, stir in a pinch of cayenne pepper or a few dashes of hot sauce.
  • Use It on More Than Burgers – Drizzle it over fries, spread it on sandwiches, or even use it as a dip for chicken tenders and veggetables.

Make Ahead and Storage Instructions

  • Make Ahead – This sauce can be made in advance and stored in the fridge in an airtight container to enhance the flavors.
  • Storage – Store leftover sauce in an airtight container in the refrigerator for up to a week.

What the test kitchen says about this Copycat Sauce

I made this sauce extensively, and the feedback from my family and friends is that it tastes just like McDonald's Big Mac sauce, making it perfect for homemade Big Macs.

hamburgers with sauce om top

Recipes to Serve with Big Mac Sauce

This Big Mac sauce is great on top of hamburgers, but it can be used for so much more . Here are a few recipes it goes well with.

This copycat Big Mac sauce is easy to prepare and tastes just like the original.I hope you love it as much as we do.  If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

big mac sauce in bowl with spoon sticking out
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Big Mac Sauce Recipe

Bring the classic Big Mac flavor to your own kitchen with this easy homemade sauce! This homemade sauce is creamy, tangy, and packed with just the right balance of sweetness and spice—perfect for burgers, fries, and even sandwiches. 
Prep Time2 minutes
Cook Time0 minutes
Total Time2 minutes
Course: Condiment
Cuisine: American
Keyword: Big Mac Sauce
Servings: 4
Calories: 203kcal
Author: Tanya

Ingredients

  • ½ cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon white vinegar

Instructions

  • In a small bowl, mix the mayonnaise, sweet relish, mustard, paprika, garlic powder, onion powder, and white vinegar together until smooth and well combined.
  • Taste and adjust seasonings as desired—add more vinegar for tang or relish for sweetness.
  • Serve as a dipping sauce or as a condiment to your burgers.

Notes

  • This Big Mac sauce will last in your fridge for about a week. 
  • If you prefer, cover and refrigerate for at least 30 minutes to let the flavors develop even more.

Nutrition

Calories: 203kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 253mg | Potassium: 19mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.2mg

Air Fryer Meatloaf (Juicy and Tasty)

by 60 Comments

Make the juiciest, most delicious meatloaf in your air fryer. This recipe has been a game-changer for us for fast, delicious meatloaf.

cooked meatloaf in air fryer basket

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

We are still on the Air Fryer bandwagon in our home, and it won’t stop anytime soon. It has made our lives so much easier to get dinner on the table quickly. We've made this meatloaf recipe for years, and it has always come in clutch for weekends or even busy weeknights.

I first published this recipe in August 2018. The recipe was good, but air fryers have evolved. Therefore, this recipe needed updates, too. I kept all the ingredients the same, but I decided to change how I cooked the meatloaf.

Initially, I used 2 pounds of meatloaf, but I find that using 1 pound is much better. I also reduced the cooking temperature to ensure that the heating element on the top did not brown my meatloaf too quickly.

If you liked the original recipe, no worries, this has the same amazing flavor and the meatloaf is just as juicy.

If you like this meatloaf recipe, you'll also enjoy my turkey meatloaf and Southern meatloaf recipes.

A Quick Look at The Ingredients

ingredients with labels for air fryer meatloaf
  • Ground beef - I use 80/20 ground beef/chuck rather than lean. When meatloaf in the air fryer cooks, the excess fat drains off. Beef with more fat than lean beef will leave the meatloaf flavorful and juicy.
  • Vegetables - this meatloaf recipe includes mushrooms, carrots, onions, and garlic. They add flavor and moisture. I use a food processor to process my vegetables to add to this meatloaf quickly.   
  • Fresh bread and beef broth - these ingredients make the panade that goes in the meatloaf. I make breadcrumbs from the bread and run them through the food processor. You can use dried breadcrumbs if that is more convenient.
  • Flavoring Ingredients - ketchup, Dijon mustard, Worcestershire sauce, salt, brown sugar. These ingredients flavor the meatloaf and create the glaze for it.

Essential Kitchen Gear

  • Food processor - not a necessity but it makes mincing the vegetables much easier. You could also use a sharp knife.
  • Air Fryer - This recipe can use a basket or oven air fryer.
  • Quick-Read Thermometer - to ensure the meatloaf reaches 165F (74°C) before serving.

How to Cook Meatloaf in an Air Fryer

Making meatloaf in your Air Fryer is easy peasy. You can use any meatloaf recipe you like, but I'm including the recipe I've used for years.

Step 1: Mis en place your ingredients, process your vegetables

I start by processing my ingredients in a food processor. If you don't have a food processor, finely mince your bread to make breadcrumbs and mince your mushrooms, carrots, onions, and garlic.

Step 2: Make your Panade

Next, make your panade by adding breadcrumbs and beef broth to a small bowl and stir until the breadcrumbs are coated. Set aside.

panade of bread and beef broth

Step 3: Mix your meatloaf and form into a loaf.

Add mushrooms, carrots, onions, and garlic to a large bowl and stir. Add eggs, soaked bread crumbs, ketchup, Dijon mustard, Worcestershire sauce, and salt to the bowl and mix.

Then, gently fold the beef into the mixture until you incorporate all the ingredients. Form the meatloaf into a loaf, making sure it's tight and compact.

mixed raw meat and vegetables for meatloaf
raw meatloaf in air fryer basket

Step 4: Cook your meatloaf

Preheat your air fryer to 360 degrees Fahrenheit (182°C). Place meatloaf in the air fryer basket. Cook for 20-25 minutes until the temperature reaches 165 degrees Fahrenheit (74°C).

cooked meatloaf in air fryer basket

Step 5: Glaze your meatloaf and finish cooking

While the meatloaf is cooking, prepare the glaze by combining ketchup, brown sugar, and Dijon mustard. When there are about 5 minutes left on your timer, spread the glaze over the meatloaf in the air fryer and allow it to continue cooking.

cooked meatloaf with glaze in air fryer basket

Step 6: Let it rest and serve

Remove and allow meatloaf to rest for 10-15 minutes before slicing and serving.

sliced meatloaf on plate

Tanya's Top Tips

  • I love using fresh breadcrumbs in this recipe. I take about 1 slice of whatever bread we have around the house and toss 'em in the food processor for about ½ cup of breadcrumbs.
  • Adding vegetables to your meatloaf helps keep it moist and not dense. It also makes this meatloaf taste amazing. I wouldn't leave the veggies out. Feel free to swap with other veggies, like zucchini and bell peppers.
  • Wait a few minutes before slicing your meatloaf if you don’t want it to fall apart.
  • Check on your meatloaf while it cooks. If it gets too brown during the cooking process, lower the heat by 10-15 degrees. You may need to cook it a few minutes longer.

Once the recommended time on your meatloaf is done, use a calibrated quick-read thermometer to check the temperature. Ground beef should reach a temperature of 165 degrees Fahrenheit (74°C).

Meatloaf in an Air Fryer vs. Oven, What's the Difference?

Time. That’s pretty much it. As far as texture and taste, it’s the same.

But the time saved making a meatloaf in the Air Fryer is worth putting it in the Air Fryer. The Air Fryer preheats much quicker than the oven, and it finishes cooking in less time.

What kind of meat to use for Air Fryer Meatloaf

Whatever kind your heart desires. Beef, turkey, pork, and a combination will all work in your Air Fryer.

Since I added so many vegetables to this meatloaf that provided an array of flavors and moisture, I stuck with just ground beef.

I hope you love this air fryer meatloaf as much as we do. Looking for more Air Fryer meat recipes? Try these out:

To make this meatloaf a meal, try serving it with some creamy mashed potatoes and sautéed spinach.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

cooked meatloaf in air fryer basket
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4.85 from 19 votes

Air Fryer Meatloaf

Make the juiciest, most delicious meatloaf in your air fryer. This recipe has been a game-changer for us for fast, delicious meatloaf.
Prep Time15 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer meatloaf, meatloaf in air fryer
Servings: 4 people
Calories: 417kcal
Author: Tanya

Equipment

Ingredients

For the Meatloaf

  • ½ cup fresh soft bread crumbs
  • 2 Tablespoons beef broth
  • ¼ cup minced mushrooms
  • ¼ cup minced carrots
  • ¼ cup minced onions
  • 2 cloves garlic minced
  • 1 large egg lightly beaten
  • 1 Tablespoon ketchup
  • ½ Tablespoon dijon mustard
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon kosher salt
  • 1 lb ground beef

For glaze

  • ¼ cup ketchup
  • 2 Tablespoons brown sugar
  • 1 teaspoon dijon mustard

Instructions

  • Add breadcrumbs and beef broth to a small bowl and stir until the breadcrumbs are coated. Set aside.
  • Add mushrooms, carrots, onions, and garlic to a large bowl and stir. Add eggs, soaked bread crumbs, ketchup, dijon mustard, Worcestershire sauce, and salt to the bowl and mix. Then, gently fold the beef into the mixture until you incorporate all the ingredients. Form the meatloaf into a loaf, ensuring it's tight and compact.
  • Preheat your air fryer to 360 degrees Fahrenheit (182°C). Place meatloaf in the air fryer basket. Cook for 20-25 minutes until the temperature reaches 165 degrees Fahrenheit (74°C).
  • While meatloaf is cooking, prepare the glaze by combining ketchup, brown sugar, and Dijon mustard in a small bowl. When there are about 5 minutes left on your timer, spread the glaze over the meatloaf in the Air Fryer.
  • Remove and allow meatloaf to rest for 10-15 minutes before slicing.

Video

Notes

  • Ensure your air fryer basket is large enough to hold the meatloaf. I used an air fryer with a 5 quart basket.
  • You might line the air fryer basket with aluminum foil or parchment paper for easier cleanup and prevent the meatloaf from sticking. If using foil, leave some space around the meatloaf for air circulation. Do not add any paper to the air fryer while it is preheating.

Nutrition

Calories: 417kcal | Carbohydrates: 24g | Protein: 24g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 617mg | Potassium: 509mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1505IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 4mg

This post was originally published on August 28, 2018. It has been updated with new information and photos.

Classic Southern Boiled Peanuts Recipe

by 12 Comments

If you are in the mood for a delicious homemade snack, you can't go wrong with these Southern-boiled Peanuts. Choose from three different flavors: Cajun, lemon pepper, or salt and vinegar.

Boiled peanuts served in a bowl.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

These Southern-boiled peanuts are a firm favorite of mine. They're pretty simple to make. Cooks boil green raw peanuts in a flavorful salty brine until they become soft.

My first taste of Southern boiled peanuts came from a Styrofoam cup at a Carolina gas station. One bite of that soft, salty, perfectly spiced peanut hooked me. Now, I make my own at home, experimenting with different flavors and cooking methods.

Boiled peanuts come spicy or not spicy, but you can choose whatever you prefer. I've included three flavor combos: Cajun boiled peanuts, salt & vinegar, and lemon pepper.

Be sure to try my 15-Minute Sugared Pecans, too!

A Quick Look at The Ingredients

  • Peanuts - It's best to use green raw peanuts for this recipe. You can substitute them with raw peanuts, but you will need to cook them for longer. Raw peanuts take about 4 hours to soften on the stovetop and 90 minutes in the pressure cooker on high pressure. Don't use peanuts that are already dried or roasted.
  • Liquid - I like to stick with water as my liquid, and season the water with spices.
  • Salt - Salt in boiled peanuts enhances flavor, helps moisture absorption for better seasoning, and acts as a mild preservative, with its quantity adjustable to taste.
  • Seasonings - I've included 3 of my favorite seasoning combos for boiled, but you can definitely have fun with these. Cajun seasoning is the most popular.

How to make Southern boiled peanuts

Be sure to scroll down to the end of the post to get cooking instructions for the Instant Pot and Crockpot methods, too!

Rinse the peanuts in water and get your seasonings.

The rinsed peanuts and seasonings in a pot with cajun spices on the side.

Add peanuts in a large pot. Cover with water and seasonings and stir.

Seasonings added to the peanuts in a large pot.

Bring to a boil. Reduce the heat to medium-low and let the mixture simmer for 2-3 hours until the peanuts soften.

The cooked peanuts in a large pot.

Allow the peanuts to cool slightly. Serve warm and enjoy.

How soft should the boiled peanuts be?

It's really up to you, but they shouldn't be hard. I like mine soft and tender but not mushy. I suggest tasting a peanut after 2 hours to see if it's as soft as you like it.

How to eat a boiled peanut

I like to eat boiled peanuts like sunflower seeds and put the entire peanut in my mouth, including the shell. I then slightly bite on the shell, remove the peanut and juices, and spit out the shell.

Others eat boiled peanuts by carefully opening the shell before eating the peanuts inside.

Either way is fine; don't eat the shell.

How to Store and Reheat

Store these peanuts in their cooking liquid/brine for up to a week in the fridge, and enjoy them whenever you get the urge to snack! The longer they sit in the brine, the more the flavors will intensify.

When ready to eat, reheat gently on the stove or in the microwave in the brining liquid.

You can also freeze boiled peanuts. I like to freeze them in the brine in smaller bags, letting them defrost overnight before consuming them.

What is a green raw peanut

This recipe calls for green raw peanuts, which are freshly harvested raw peanuts that have not been dried or processed. They have a high moisture content (typically around 35-50% compared to the 10% or less found in dried peanuts) and are used mainly for boiling rather than roasting.

They are highly perishable and should be immediately refrigerated upon purchase. You can usually find them in some specialty grocery stores during the growing season, between July and November.

A hand holding a boiled peanut.

Recipe Notes and Tips

  • Boiled peanuts should be served warm for the best experience.
  • For the salt and vinegar peanuts, reduce the water to 1.5 cups to add to the 2.5 cups vinegar. You could also use vinegar powder instead if you don’t want your entire house to smell like vinegar.
  • Once cooked, store the peanuts in the fridge. If left at room temperature, they can become slimy.
  • Do not eat the peanut shell. Place it in your mouth, suck off the flavor, bite the shell to remove the peanut, then spit out the shell. So easy 🙂
Flavored boiled peanuts in plastic cups.

More Snack Recipes

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

The cooked peanuts in a large pot.
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4.84 from 6 votes

Southern Boiled Peanuts

If you are in the mood for a delicious homemade snack, you can't go wrong with these Southern-boiled Peanuts. Choose from three different flavors: Cajun, lemon pepper, or salt and vinegar.
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: flavored boiled peanuts, how to make boiled peanuts, seasoned peanuts
Servings: 6 servings
Author: Tanya

Ingredients

  • 1 lb green raw peanuts
  • 4 cups water
  • Seasonings

Cajun Seasoning:

Lemon Pepper Seasoning:

  • 3 Tablespoon lemon pepper seasoning
  • 2 Tablespoon kosher salt or to taste

Salt and Vinegar Seasoning:

  • ¼ cup kosher salt
  • 2.5 cups apple cider vinegar*

Instructions

  • Rinse the peanuts in water. Cook by following either of the instructions/methods below:

Stovetop:

  • Add peanuts in a large pot. Cover with water and seasonings, bring to a boil. Reduce heat to medium-low and allow the mixture to simmer for 2-3 hours, until peanuts are softened.
  • Serve. Remove the shells before consuming.

Electric Pressure Cooker:

  • Add peanuts, water, and seasoning to the pressure cooker insert. Cover and cook on high pressure for 50 minutes, then allow it to naturally release for 10 minutes. Quick release any remaining pressure. Open and enjoy.

Slow cooker:

  • Add peanuts, water, and seasoning into slow cooker insert. Cover and allow to cook on low for 12-14 hours, or until the peanuts have softened.
  • Allow the peanuts to cool slightly before serving. Serve warm and enjoy.

Notes

  • This recipe calls for green raw peanuts, which can be found in some supermarkets and farmers' markets during the growing season. If subbing with raw peanuts, you will need to cook the peanuts for longer. Raw peanuts take about 4 hours to soften and 90 minutes in the pressure cooker.
  • For the salt and vinegar peanuts, reduce the amount of water to 1.5 cups to add to the 2.5 cups vinegar. You could also use vinegar powder instead if you don’t want your entire house smelling like vinegar.
  • Do not eat the peanut shell. Place it in your mouth, suck off the flavor, bite the shell to remove the peanut, then spit out the shell. So easy 🙂

I published this post on June 8, 2021, and have since updated it.

Fruity Chicken Salad (Family Favorite Recipe)

by 2 Comments

This Fruity Chicken Salad Recipe will have your family begging for seconds. Great for bag lunches. It's a great way to sneak some fruits and veggies into your picky eater's diet. 

fruity chicken salad in a bowl

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Years ago, I wrote these words about how I was the worst at packing lunch. I would often go to a local restaurant with coworkers when I should have been saving my money and packing a lunch.

Now, I work from home and still struggle with packing lunch, except when I remember to prepare and pack it in advance. One lunch I go back to again and again is this fruity chicken salad recipe.

 The cool thing about chicken salad is that you can make it a few days ahead. When I prepare it, I buy a rotisserie chicken from the store on Sunday.

I make the chicken salad that same day. Then, I eat it for lunch on Monday and Tuesday. It yields enough to feed my family of 4 for both days.

I also love that this fruity chicken salad contains plenty of fruit! Hooray for eating healthy! I love any recipe that incorporates fruit and veggies into my meal. Also, a great way to sneak fruit into your picky eater's diet.

A Quick Look at the Ingredients

  • Chicken - the main ingredient for a chicken salad. I suggest using the meat (not the skin) from a whole cooked chicken. I usually buy one from the store, or you can prepare a whole chicken beforehand.
  • Fruit and Veggies - I use a mix of grapes, celery, apples, and canned pineapple. These provide both sweetness and crunch. I use whatever I have on hand for the kind of apple, which is usually Honeycrisp or Fuji.
  • Nuts - Crushed pecans are also added for a nice crunch.
  • Creamy Component - I use mayonnaise and sour cream to make chicken salad not only delicious but creamy. Feel free to sub with Greek yogurt if you prefer.
  • Salt and Pepper

How to Make a Chicken Salad with Fruit

Grab a huge bowl and add all the ingredients. Stir to combine. Cover and refrigerate for about 1 hour to allow all the flavors to pop. Enjoy the salad on your favorite bread, cracker, or tortilla chip.

chicken salad ingredients separated in glass bowl
chicken salad mixed in bowl

How to enjoy this Chicken Salad Recipe

Add this chicken salad to your favorite bread, cracker, or even tortilla chip. See the picture below on a day I made this and ate at my desk. We had no bread at the house that day, and these tortilla chips were the bomb.com with this fruity chicken salad.

fruity chicken salad in a bowl with chips next to it

Tanya's Thoughts About This Recipe

This chicken salad was a great way for me to get my oldest to enjoy fruit and...celery.

I recall the first time I made this chicken salad for my daughter. I packed it in her lunch bag and sent her on her way. When I picked her up from school, she was telling me how much she loved it. *tear* If you know my daughter, you would know that this is rare because the only things she appeared to love at that time were saltine crackers and spaghetti.

fruity chicken salad on bread with fruit around it

How to Store this Chicken Salad

Store chicken salad in an airtight container in the refrigerator and consume it within 3–4 days. Freezing is not recommended, as mayonnaise-based dressings may separate and affect the texture.

I hope you love this chicken salad recipe as much as we do. Looking for more Chicken Salad Recipes? Try this Creamy Rotisserie Chicken Salad Recipe. 

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

fruity chicken salad in a bowl
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5 from 1 vote

Fruity Chicken Salad

This Fruity Chicken Salad Recipe will have your family begging for seconds. Great for bag lunches. It's a great way to sneak some fruits and veggies into your picky eater's diet. 
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: entree
Cuisine: American
Keyword: fruity chicken salad
Servings: 6 people
Calories: 354kcal
Author: Tanya

Ingredients

  • 2 cups shredded chicken from a rotisserie chicken, skin removed
  • 1 apple chopped
  • 1 stalk celery chopped
  • ½ cup chopped pecans
  • ½ cup grapes cut in half
  • 8 oz can crushed pineapple drained
  • ½ cup mayonnaise
  • ½ cup sour cream
  • Salt & pepper to taste

Instructions

  • Grab a huge bowl and add all the above ingredients. Stir to combine. Cover and refrigerate for about 1 hour to allow all the flavors to meld.
  • Enjoy the chicken salad on your favorite bread, cracker, or tortilla chip.

Notes

Store the chicken salad in an airtight container in the refrigerator and consume it within 3–4 days. Freezing is not recommended, as mayonnaise-based dressings may separate and affect the texture.

Nutrition

Calories: 354kcal | Carbohydrates: 15g | Protein: 14g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 224mg | Potassium: 293mg | Fiber: 2g | Sugar: 12g | Vitamin A: 229IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg

This blog post was originally published on July 26, 2016. It has been updated with new information and photos.

Big Mac Bowl (with Signature Sauce and Crispy Croutons)

by Leave a Comment

This Big Mac Bowl is a fresh take on the iconic flavors of a Big Mac hamburger, transformed into a vibrant, hearty salad. This dish features seasoned ground beef, crisp lettuce, tangy pickles, and a creamy signature sauce, all brought together with crispy croutons and a sprinkle of sesame seeds for an added touch.

big mac bowl on table

I’ve been on a meal prep kick as I strive to save some money and my sanity by prepping a few meals ahead. I bought some meal prep bowls, that I love, and I wanted to find more recipes to put in them that I would enjoy, and this Big Mac salad bowl did not disappoint. The bowl actually tastes like a Big Mac, but without the sesame bun. 

To make this bowl a little hardy, I add croutons in place of the bun. Feel free to leave out the croutons and keep this bowl low-carb. We found that the croutons gave a nice crunch to the salad. 

If you’re a fan of bowls for meal prep, try my jerk chicken bowl or this salmon bowl. 

A Quick Look at the Ingredients You’ll Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • For the Ground Beef in Bowl: ground beef, onion powder, garlic powder, smoked paprika, salt, and black pepper.
  • Other Bowl Components: lettuce, tomatoes, cheddar cheese, dill pickles, white onions, croutons, and sesame seeds.
  • For the Signature Big Mac Sauce: mayonnaise, sweet pickle relish, yellow mustard, paprika, garlic powder, onion powder, white vinegar.

Tools Needed

  • Mixing bowl
  • Whisk
  • Skillet
  • Spatula or wooden spoon
  • Measuring spoons
  • Cutting board and knife
  • Serving bowls
ingredients for big mac bowl on table

How to Make a Big Mac Bowl

Step 1: Prepare the Sauce

Combine mayonnaise, sweet pickle relish, mustard, paprika, garlic powder, onion powder, and white vinegar in a bowl. Whisk until smooth, then cover and refrigerate for at least 30 minutes to let the flavors develop.

sauce in bowl with whisk sticking out

Step 2: Cook the Ground Beef

Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks. Season with onion powder, garlic powder, smoked paprika, salt, and black pepper. Cook until fully browned, then drain any excess fat.

cooked ground beef in skillet

Step 3: Assemble the Bowls and Add Sauce

Start with a bed of freshly chopped lettuce in each bowl. Layer seasoned ground beef, diced tomatoes, shredded cheddar cheese, dill pickles, white onion, and crispy croutons over the lettuce.

Drizzle the chilled signature sauce generously over each bowl. Garnish with sesame seeds for an extra touch, if desired.

big mac bowl on table with toppings surrounding it

What’s the best kind of ground beef to use in this Big Mac bowl?

For this Big Mac Bowl, I recommend using 85% lean ground beef. It has just enough fat to stay juicy and flavorful without making the dish greasy. If you prefer a leaner option, 90% lean works too, but it might not be as tender.

Make Ahead and Storage Tips

Make Ahead

Cooking the ground beef and preparing the sauce ahead of time makes assembly quick and easy. The sauce can be stored in the refrigerator for up to five days, and the beef can be refrigerated for up to three days in an airtight container.

Storage

Leftover ingredients should be stored separately to maintain their freshness. Lettuce and croutons are best kept away from moist components like beef or sauce to prevent sogginess.

Reheating Tips

To reheat, use the microwave to warm up the cooked ground beef in a microwave-safe container. Heat in 30-second intervals, stirring between each, until it's hot. Pack the toppings and sauce separately to keep everything fresh. Once the beef is warm, assemble your bowl with the lettuce, toppings, and sauce for a quick and satisfying lunch or dinner.

big mac bowl on table with toppings surrounding bowls

Tanya’s Top Tips for Success

  • Chop Fresh Lettuce – Start with a whole head of lettuce for the crispiest texture. Pre-packaged lettuce can wilt quickly.
  • Season Generously – Don’t skimp on the seasoning for the ground beef. It’s the heart of the bowl, and bold flavors make all the difference. You could also use premade hamburger seasoning in this recipe.
  • Pack Smart for Meal Prep – Keep the toppings, sauce, and ground beef in separate containers if you’re taking this to work or prepping ahead. This keeps everything fresh and prevents sogginess.
  • Customize It – Don’t hesitate to make it your own. Add avocado, swap cheddar for pepper jack, or toss in jalapeños for a spicy twist!

I hope you love these big mac bowls as much as we do. If you are looking for other burger-inspired recipes, try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

big mac bowl on table
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Big Mac Bowls

This Big Mac Bowl is a fresh take on the iconic flavors of a Big Mac hamburger, transformed into a vibrant, hearty salad. This dish features seasoned ground beef, crisp lettuce, tangy pickles, and a creamy signature sauce, all brought together with crispy croutons and a sprinkle of sesame seeds for an added touch.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: entree
Cuisine: American
Keyword: big mac bowl
Servings: 4
Calories: 681kcal
Author: Tanya

Equipment

Ingredients

For the Signature Sauce

  • ½ cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

For the Bowl

  • 1 lb ground beef 85% lean preferred
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cups chopped lettuce Iceberg or romaine
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • ½ cup diced dill pickles
  • ¼ cup finely diced white onion
  • 1 cup crispy croutons store-bought or homemade
  • 1 tablespoon sesame seeds optional, for garnish

Instructions

Prepare the Sauce

  • In a small bowl, whisk together mayonnaise, sweet pickle relish, mustard, white vinegar, paprika, garlic powder, and onion powder until smooth. Cover and refrigerate for at least 30 minutes.

Prepare the Bowl

  • Heat a skillet over medium heat. Add ground beef and break it apart with a spoon. Season with onion powder, garlic powder, smoked paprika, salt, and black pepper.
  • Cook until browned and fully cooked (6–8 minutes). Drain any excess fat.

Assemble the Bowls

  • In four individual bowls, layer the chopped lettuce as the base.
  • Top each bowl evenly with cooked ground beef, diced tomatoes, shredded cheese, diced pickles, white onions, and crispy croutons.
  • Generously drizzle the prepared Big Mac sauce over each bowl. Garnish with sesame seeds if desired.

Video

Notes

  • Chop Fresh Lettuce – Start with a whole head of lettuce for the crispiest texture. Pre-packaged lettuce can wilt quickly.
  • Season Generously – Don’t skimp on the seasoning for the ground beef. It’s the heart of the bowl, and bold flavors make all the difference. You could also use premade hamburger seasoning in this recipe.

Nutrition

Calories: 681kcal | Carbohydrates: 17g | Protein: 29g | Fat: 55g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1307mg | Potassium: 643mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1229IU | Vitamin C: 9mg | Calcium: 299mg | Iron: 4mg

Sweet Potato Black Beans Bowls

by Leave a Comment

These hearty, healthy, and flavor-packed sweet potato and black bean bowls are perfect for meal prep or a quick weeknight dinner. This recipe combines roasted sweet potatoes, a savory black bean mixture, and a base of your choice to create a bowl that’s as satisfying as it is nutritious. 

Sweet potato and black beans on rice with toppings on table

I’ll admit, I love a good bowl recipe and I’ve shared a few recently, like my jerk chicken bowl and my salmon rice bowl. But, I wanted to make a meatless bowl option, and whipped up this sweet potato and black bean bowl. 

Inspired by my sweet potato and black bean nachos, I decided to convert that recipe into this bowl. Rather than chips, I use brown rice as the base, and I top it with various toppings, like sliced avocado and a sour cream drizzle. The flavor of this bowl is just incredible. 

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • For the Base: Brown Rice. I like to use brown rice for my base, but feel free to use your favorite. Quinoa and Farro are good options. 
  • For the Roasted Sweet Potatoes: Sweet Potatoes, Olive Oil, salt and pepper.
  • For the Black Bean Mixture: olive oil, onion, garlic, poblano peppers, jalapeño peppers, canned black beans, diced tomatoes with green chilies, chili powder, and salt and pepper. 
  • Optional Toppings: Sour Cream, Avocado, Shredded Cheese, Squeeze of Lime

How to Make Sweet Potato and Black Bean Bowls

Step 1: Cook the Base

Cook your chosen grain according to the package instructions. Once cooked, fluff it with a fork and set it aside.

Step 2: Roast the Sweet Potatoes

Preheat your oven to 425°F (218°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized. In the alternative, you can air fry the sweet potatoes. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking.

Check for doneness by piercing with a fork; the sweet potatoes should be tender and slightly caramelized on the edges. Set aside.

Roasted sweet potatoes on baking sheet

Step 3: Prepare the Black Bean Mixture

Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, poblano pepper, and jalapeño pepper for about 5 minutes, until softened.

Add the black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Stir everything together and cook for another 5-7 minutes, allowing the flavors to meld.

Black bean mixture in skillet

Step 4: Assemble the Bowls

Divide the cooked grain into four bowls. Add a generous portion of roasted sweet potatoes to each bowl. Top with the black bean mixture. Finish with your favorite toppings: avocado slices, a dollop of sour cream or yogurt, shredded cheese (if using), cilantro, and a squeeze of lime.

composed sweet potato bowl with sour cream drizzled on top

Optional Additions and Variations

  • Egg: Add a fried or poached egg for extra protein.
  • Crunch: Sprinkle some toasted pumpkin seeds for a nutty bite.
  • Heat: Drizzle your favorite hot sauce over the top for an extra fiery touch.
  • Use black beans made from scratch rather than canned.

Make Ahead and Reheating Instructions

Make Ahead:

You can cook the grains and roast the sweet potatoes up to 4 days in advance. Store them in airtight containers in the refrigerator. The black bean mixture can also be prepared ahead and reheated when ready to assemble.

Reheating:

Reheat the grains, sweet potatoes, and black bean mixture in the microwave or on the stovetop until warmed through. Add fresh toppings just before serving.

Tanya's Top Tip

If you want to add a bit of crunch to these bowls, try adding fried onions or tortilla strips.

I hope you love these sweet potato bowls as much as we do. Looking for other recipes using sweet potatoes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

composed sweet potato bowl with sour cream drizzled on top
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Sweet Potato and Black Bean Bowl

These hearty, healthy, and flavor-packed sweet potato and black bean bowls are perfect for meal prep or a quick weeknight dinner. This recipe combines roasted sweet potatoes, a savory black bean mixture, and a base of your choice to create a bowl that’s as satisfying as it is nutritious.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: entree
Cuisine: American
Keyword: sweet potato black bean bowls
Servings: 4
Calories: 733kcal
Author: Tanya

Ingredients

For the Base

  • 1 ½ cups uncooked brown rice yields ~3 cups cooked

For the Roasted Sweet Potatoes

  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • ½ teaspoon table salt
  • ¼ teaspoon ground black pepper

For the Black Bean Mixture

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 poblano pepper seeds and stem removed, and chopped
  • 1 jalapeño pepper chopped (adjust for spice preference)
  • 15.5 oz can of black beans rinsed and drained
  • 10 oz can of diced tomatoes with green chilies drained
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste

Optional Toppings

  • 1 avocado sliced
  • ¼ cup sour cream or Greek yogurt
  • ¼ cup shredded Monterey Jack or cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

Instructions

Cook the Base

  • Cook brown rice according to package instructions. Fluff and set aside.

Roast the Sweet Potatoes

  • Preheat oven to 425°F (218°C).
  • Toss diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
  • As an alternative, you can air fry sweet potatoes. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking.

Prepare the Black Bean Mixture

  • Heat olive oil in a skillet over medium heat. Sauté onion, garlic, poblano, and jalapeño peppers until softened, about 5 minutes.
  • Stir in black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for another 5-7 minutes until heated through and flavors meld together.

Assemble the Bowls

  • Divide the cooked brown rice evenly among 4 bowls. Add a portion of roasted sweet potatoes. Top with the black bean mixture.
  • Garnish each bowl with sliced avocado, a dollop of sour cream or Greek yogurt, shredded cheese (if using), and fresh cilantro. Serve with lime if desired.

Video

Notes

If you want to change up the base, quinoa and farro are good options.

Nutrition

Calories: 733kcal | Carbohydrates: 116g | Protein: 21g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 15mg | Sodium: 716mg | Potassium: 1489mg | Fiber: 21g | Sugar: 9g | Vitamin A: 16652IU | Vitamin C: 45mg | Calcium: 201mg | Iron: 6mg

Irresistible Salmon Bowls with Creamy Remoulade Sauce

by 4 Comments

These Salmon Bowls are bursting with fresh flavors and are perfect for an easy, wholesome meal. Juicy, seasoned salmon is paired with fluffy rice, crisp greens, and a creamy remoulade sauce. With vibrant toppings, this dish is as nutritious as it is delicious.

salmon bowl on table with cooked salmon, rice, greens, topping and sauce in bowl

I’ve been on a bit of a bowl kick lately, and I couldn’t resist creating a recipe with one of my favorite fish: salmon. Inspired by my love of customizable meals, I wanted this bowl to stand out with a Southern twist.

For this recipe, I made air fryer salmon bites because they cook quickly, and the seasoning on the salmon is next level. I topped it with a remoulade sauce because it pairs well with seafood. I keep my toppings to a few, mainly avocado and fried onions, but you can make this bowl your own in so many ways.

If you're a fan of easy bowl recipes for meal prep, you must check out my jerk chicken bowl.

A Quick Look at The Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • For the Salmon: Skinless Salmon fillets (cut into 1-inch cubes), olive oil, brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, ground cumin.
  • For the Remoulade: Mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, prepared horseradish, salt, pepper.
  • Bowl Base: White rice, mixed green salad.
  • Some Suggested Toppings: Crispy fried onions, avocado, sesame seeds, sliced green onions, edamame, pickled red onions.
salmon bowl base ingredients
toppings for salmon bowls

How to make Salmon Bowls

Prepare the Salmon Seasoning:

In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.

Cook the Rice:

Rinse the rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, fluff with a fork and set aside.

Prepare the Remoulade Sauce:

In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. If you prefer a thinner consistency, adjust with a little water or additional lemon juice. Season with salt and pepper to taste. Refrigerate until ready to use.

Cook the Salmon:

Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.

Arrange the salmon pieces in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked through and slightly crispy. Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.

salmon cooked in an air fryer basket

Assemble the Bowls:

  1. Divide the cooked rice among four bowls (~¾ cup per bowl).
  2. Top each with a generous handful of mixed greens (~1 cup per bowl).
  3. Add the cooked salmon bites on top.
  4. Sprinkle with crispy fried onions.
  5. Add toppings on the bowl.
  6. Drizzle each bowl with the remoulade sauce and garnish with sesame seeds and sliced green onions.
salmon bowl assembled with no sauce on top

Make Ahead and Storage

These bowls are perfect for making ahead but do best when stored separately. Here are a few tips on preparing the components ahead of time.

Make Ahead:

  • Remoulade Sauce: Prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator.
  • Rice: Cook the rice ahead of time and store it in the fridge for up to 3 days. Reheat before assembling the bowls.
  • Salmon: Season and cut the salmon in advance. Store it covered in the refrigerator for up to 24 hours before cooking.

Storage:

  • Assembled Bowls: Store in an airtight container in the refrigerator for up to 2 days. Keep the sauce and toppings separate for best results.
  • Reheating: Warm the salmon and rice in the microwave or oven. Add fresh toppings and sauce just before serving.
close up photo of salmon and greens in bowl

Tanya's Top Tips for Success

  • Use Fresh Salmon: For the best flavor, use high-quality, fresh salmon. I typically use Atlantic Salmon. If using frozen salmon, defrost first before proceeding with the recipe.
  • Meal Prep: Cook the rice and prepare the sauce ahead of time for quicker assembly.
  • Topping Options: Try adding sliced radishes, shredded carrots, or your favorite nuts for extra crunch.
  • I use homemade salmon seasoning and remoulade sauce in this recipe. If you are short on top, store-bought premade seasonings and sauces will also work.

I hope you love these salmon bowls as much as we do.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

salmon bowl on table with cooked salmon, rice, greens, topping and sauce in bowl
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5 from 2 votes

Easy Salmon Bowls

These Salmon Bowls are bursting with fresh flavors and are perfect for an easy, wholesome meal. Juicy, seasoned salmon is paired with fluffy rice, crisp greens, and a creamy remoulade sauce. With vibrant toppings, this dish is as nutritious as it is delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: entree
Cuisine: American
Keyword: salmon bowl recipe, salmon bowls
Servings: 4 people
Calories: 588kcal
Author: Tanya

Equipment

Ingredients

For the Salmon

  • 1.5 pounds fresh salmon fillets skin removed, cut into 1-inch cubes
  • 1 tablespoon olive oil

Salmon Seasoning

  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon coarse black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground mustard powder
  • ⅛ teaspoon ground cumin

For the Remoulade Sauce

  • ¼ cup mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 tablespoon sweet relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon paprika
  • ½ teaspoon Creole seasoning
  • ½ teaspoon prepared horseradish
  • Salt and pepper to taste

Optional Topping Ideas

  • 1 avocado peeled and sliced
  • 1 cup crispy fried onions
  • 2 tablespoons sesame seeds
  • 2 green onions sliced

Instructions

Prepare the Salmon Seasoning

  • In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.

Cook the Rice

  • Rinse the rice under cold water until the water runs clear.
  • Cook according to package instructions. Once cooked, fluff with a fork and set aside.

Prepare the Remoulade Sauce

  • In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. Adjust with a little water or lemon juice for a thinner consistency. Season with salt and pepper to taste. Refrigerate until ready to use.

Cook the Salmon

  • Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.
  • Preheat the air fryer to 400°F (204°C).
  • Arrange the salmon pieces in a single layer in the air fryer basket. Air fry for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked and slightly crispy.
  • Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.

Assemble the Bowls

  • Divide the cooked rice among four bowls (~¾ cup per bowl). Top each with a generous handful of mixed greens (~1 cup per bowl). Add the air-fried salmon bites on top. Sprinkle with crispy fried onions and add sliced avocado around the bowl. Drizzle with the remoulade sauce and garnish with sesame seeds and green onions.

Video

Notes

  • These bowls are customizable. You can substitute the white rice with brown rice, quinoa, or cauliflower rice for a different base. You can also adjust the toppings to any you prefer. 

Nutrition

Calories: 588kcal | Carbohydrates: 17g | Protein: 37g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 1499mg | Potassium: 1164mg | Fiber: 5g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 3mg

French Fry Seasoning (DIY Seasoning Blend)

by Leave a Comment

This French fry seasoning is a simple yet flavorful blend that will elevate your fries to the next level. Whether you're making fries from scratch or sprucing up frozen ones, this seasoning mix is your go-to for a deliciously savory kick.

french fry seasoning in bowl with french fries on the side

I love a good, seasoned, hot French fry. This homemade seasoning blend is my go-to for sprinkling over French fries.

I'm no stranger to making homemade seasoning blends. From burger seasoning to jerk seasoning and even an all-purpose seasoning, having a quick grab-and-go homemade blend to season food is a must.

I tweaked around with this homemade french fry seasoning until I landed on a combo of flavors that rival my favorite fast food places. This combo is well balanced and seasons potatoes ideally. I keep it prepped and ready in my seasoning cabinet.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Salt, paprika, onion powder, garlic powder, granulated white sugar, chili powder, black pepper, and dried basil.

all the spices for french fry seasoning on a plate

How to Make Homemade French Fry Seasoning

This recipe is as easy and adding all the ingredients to a bowl, and whisking to combine.

Store the mixture in an airtight container and sprinkle over your hot and fresh french fries when ready to serve.

seasoned french fries on plate with ketchup

How much Seasoning Should I Use

Start with 1 tablespoon of seasoning per 1 pound of fries, then adjust to taste. For smaller or larger batches, scale the seasoning accordingly.

Make Ahead and Storage Instructions

This French fry seasoning is perfect for making ahead. Once mixed, it can be stored in an airtight container in a cool, dark place for up to 6 months.

Be sure to shake the jar a little before each use to ensure the spices are evenly distributed.

Tanya's Top Tip

Use fresh, high-quality spices for the best flavor impact. Spices lose their potency over time, so check the expiration dates and replace any that smell faint or lack their usual vibrant aroma. Fresh spices will elevate your seasoning, making your fries irresistible!

Ways to Use French Fry Seasoning

While it’s obviously amazing on fries, this seasoning is versatile! Here are some other ways to use it:

  • Roasted Vegetables: Toss veggies like potatoes, carrots, or zucchini with olive oil and this seasoning before roasting.
  • Popcorn: Sprinkle on freshly popped popcorn for a savory snack.
  • Chicken Tenders: Use it as a rub for baked or fried chicken tenders.
  • Potato Wedges: Coat thick-cut potato wedges for a bolder flavor.
french fry seasoning in bowl with spoon mxing it up

How to Make My Seasoning Stick to the Fries

Your best bet to make your seasoning stick to the fries is to toss the fries in the seasoning while they are hot. I like to grab a big bowl, add my hot fries, sprinkle my seasoning over the top, and then toss. This ensures all my fries are covered with seasoning.

I hope you like this french fry seasoning as much as we do. Let me know in the comments if you gave this recipe a try or if you have your own favorite seasoning blend. Happy cooking!

french fry seasoning in bowl with french fries on the side
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5 from 1 vote

French Fry Seasoning

This French fry seasoning is a simple yet flavorful blend that will elevate your fries to the next level. Whether you're making fries from scratch or sprucing up frozen ones, this seasoning mix is your go-to for a deliciously savory kick.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: french fry seasoning
Servings: 12 people
Calories: 5kcal
Author: Tanya

Ingredients

Instructions

  • In a small bowl, combine the kosher salt, paprika, onion powder, garlic powder, sugar, chili powder, black pepper, and dried basil.
  • Mix thoroughly until all the ingredients are evenly combined. Sprinkle over cooked fries and enjoy.

Notes

  • Store in an airtight container or spice jar for up to 6 months.
  • To use, sprinkle 1 Tablespoon of seasoning over 1 pound of hot French fries (baked, fried, or air-fried) for best results. Adjust to taste.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 585mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 194IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg

Easy Jerk Chicken Bowls: A Burst of Caribbean Flavor

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These Jerk Chicken Bowls are bursting with bold Caribbean flavors and are perfect for a quick, delicious lunch or dinner. They’re packed with juicy jerk chicken, fluffy rice, and fresh, vibrant toppings that bring it all together.

jerk chicken, rice, coleslaw, plantains in bowl to make a jerk chicken bowl

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I'm a huge fan of meal prep when the recipe is flavorful and easy to, well...prep. These jerk chicken bowls are just that. These bowls are perfect for when you want a satisfying, vibrant meal that’s ready to go when you are.

Packed with bold Caribbean spices, juicy chicken, and colorful toppings, they make an ideal option for busy weeknights or grab-and-go lunches. Plus, they’re customizable to suit your taste and dietary preferences, making them a household favorite you’ll want to make again and again.

For this recipe, I stuck to traditional Jamaican recipes I grew up eating to make up the bowl. The bowl comes with a base of rice and peas, and is topped with jerk chicken, Jamaican coleslaw, and plantain.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Jerk Chicken: Chicken thighs, jerk marinade or jerk wet seasoning, olive oil.
  • Jerk BBQ Sauce: Ketchup, apple cider vinegar, jerk wet paste, liquid smoke.
  • Rice and Peas: Rice, coconut milk, kidney beans, water, spices, green onions, thyme, Scotch bonnet pepper (or any other hot pepper, like habanero or jalapeño).
  • Cabbage Coleslaw: Green cabbage, carrot, mayonnaise, brown sugar, apple cider vinegar, and allspice.
  • Fried Plantains: Frozen plantains or ripe fresh plantains.
all the ingredients for a jerk chicken bowl laid out on table with labels

How to make Jerk Chicken Bowls

Rub the chicken with jerk seasoning. Cover and marinate for at least 30 minutes.

While the chicken is marinating, make the coleslaw. Shred cabbage and carrot. In a medium bowl, whisk together mayonnaise, lime juice, apple cider vinegar, brown sugar, and allspice until smooth. Add the shredded green cabbage and shredded carrot.

Mix until well combined—season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the meal.

chicken in marinade
coleslaw in glass bowl

In a small saucepan, combine ketchup, apple cider vinegar, jerk seasoning wet paste, and liquid smoke. Heat on low, stirring occasionally, until combined and slightly thickened. You can also whisk these ingredients together and place them in the microwave for 15-30 seconds.

Rinse the rice under cold water until the water runs clear. Combine coconut milk, water, an kidney beans in a pot. Stir and bring to a boil. Stir in the rinsed rice. Place the green onions, thyme, and whole hot pepper in the pot.

Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Remove from heat and sit for 5 minutes before fluffing with a fork.

cooked rice and peas in pot
cooked plantains in air fryer basket

I choose to make frozen plantains in the air fryer for this quick bowl. Preheat the air fryer to 380° degrees Fahrenheit (193.33°C). Place the frozen plantains in the basket in a single layer and air fry for 12 minutes, flipping halfway through, until golden and heated.

Pan-sear the marinated jerk chicken thighs in a large skillet over medium-high heat; 5-7 minutes per side, depending on thickness. Remove from heat and chop into pieces.

chicken thighs seared in skillet
chopped jerk chicken on cutting board

Then, assemble the Bowls. Here's How I do it:

  1. Layer the rice and peas in a bowl.
  2. Top with jerk chicken and drizzle with jerk BBQ sauce.
  3. Add a scoop of coleslaw on the side.
  4. Place the fried plantains next to the coleslaw or as a garnish.
jerk chicken bowls. jerk chicken, rice, plantains, and jerk bbq sauce

Make Ahead and Storage Instructions

Make Ahead:

  • Chicken: Marinate the chicken up to 24 hours in advance. Once cooked, cooked chicken can be refrigerated for 3-4 days.
  • Rice and Beans: Cook these components ahead of time and store them separately in airtight containers.
  • Coleslaw: Prepare ahead of time and refrigerate for up to 5 days.

Storage:

  • Store leftover components in separate airtight containers for up to 4 days. I like to store the rice, chicken, and plantains in one bowl and cold toppings, like coleslaw, separately.
  • Assemble bowls just before serving to keep everything fresh and vibrant.
  • You can freeze components of these Jerk Chicken Bowls for convenience, but it's best to freeze them separately to maintain the best texture and flavor.

Reheating Tips:

  • Reheat the chicken and rice in the microwave or on the stovetop until warmed through.
  • Add cold toppings, like coleslaw, after reheating.

Recipe Variations

  • Low Carb: Use cauliflower rice or shredded lettuce as the base.
  • Vegetarian: Swap the chicken for roasted sweet potatoes or jerk-marinated tofu.
  • Extra Heat: Add sliced hot peppers or a drizzle of hot sauce to your bowl.
  • Different Bases and Toppings: Feel free to use other toppings. Some popular choices are pineapple salsa, coconut rice, and black beans rather than rice and peas. You can also sub with brown rice.
jerk chicken bowl on table

Tanya's Top Tips for making these Bowls Easily

  • Mise en place, or gather all your ingredients before you start cooking. It’ll make the process smoother and ensure you don’t forget any key components. Chop veggies, measure spices, and prep your protein in advance.
  • If you have time, marinate the jerk chicken overnight to enhance the flavors.
  • Frozen plantains are a great time-saver. Reheat them as per the package instructions and enjoy deliciously sweet and caramelized sides without the extra work.
  • I love storing these bowls in cute meal prep container bowls.

I hope you love these jerk chicken bowls as much as we do.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

jerk chicken, rice, coleslaw, plantains in bowl to make a jerk chicken bowl
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Jerk Chicken Bowls

These Jerk Chicken Bowls are bursting with bold Caribbean flavors and are perfect for a quick, delicious lunch or dinner. They’re packed with juicy jerk chicken, fluffy rice, and fresh, vibrant toppings that bring it all together.
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: entree
Cuisine: Caribbean
Keyword: jerk chicken and rice bowls, jerk chicken bowls
Servings: 4
Calories: 815kcal
Author: Tanya

Equipment

Ingredients

For the Jerk Chicken

  • 1 pound chicken thighs boneless, and skinless
  • 1 Tablespoon jerk wet seasoning store-bought or homemade
  • 2 tablespoons olive oil

For the Coleslaw

  • ¼ cup mayonnaise
  • ½ Tablespoon brown sugar
  • 2 teaspoons lime juice
  • 1 teaspoon apple cider vinegar
  • 2 cups shredded green cabbage
  • ½ cup shredded carrot
  • ¼ teaspoon ground allspice
  • salt and pepper to taste

For the Jerk BBQ Sauce

For the Rice and Peas

  • 2 cups long grain white rice rinsed
  • 1 13.5 oz can unsweetened coconut milk
  • 1 15.5 oz can kidney beans undrained
  • 1 cup water
  • 2 teaspoons kosher salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • 3 green onions
  • 2 sprigs fresh thyme
  • 1 Scotch bonnet pepper

For the Fried Plantains

  • 8 frozen plantains pieces

Instructions

  • Rub the chicken with jerk seasoning. Cover and marinate for at least 30 minutes.

Make the Coleslaw

  • While the chicken is marinating, make the coleslaw. In a medium bowl, whisk together mayonnaise, brown sugar, lime juice, apple cider vinegar, and allspice until smooth. Add the shredded green cabbage and shredded carrot. Mix until well combined—season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the meal.

Make the Jerk BBQ Sauce

  • In a small saucepan, combine ketchup, apple cider vinegar, jerk seasoning wet paste, and liquid smoke. Heat on low, stirring occasionally, until combined and slightly thickened. You can also whisk these ingredients together and place them in the microwave for 15-30 seconds.

Cook the Rice and Peas

  • Combine coconut milk, water, an kidney beans in a pot. Stir and bring to a boil. Stir in the rinsed rice. Place the green onions, thyme, and whole hot pepper in the pot.
  • Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Remove from heat and sit for 5 minutes before fluffing with a fork.

Make the the Plantains

  • Air Fryer Method: Preheat the air fryer to 380° degrees Fahrenheit (193.33°C). Place the frozen plantains in the basket in a single layer and air fry for 12 minutes, flipping halfway through, until golden and heated.
  • Skillet Method: Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the plantains until golden brown on each side. Drain on paper towels.

Cook the Chicken

  • Pan-sear the marinated jerk chicken thighs in a large skillet over medium-high heat; 5-7 minutes per side, depending on thickness. Remove from heat and chop into pieces.

Assemble the Bowls

  • Layer the rice and peas in a bowl., top with jerk chicken and drizzle with jerk BBQ sauce., Add coleslaw and plantains. Serve and enjoy.

Video

Notes

Nutrition

Calories: 815kcal | Carbohydrates: 101g | Protein: 24g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 1535mg | Potassium: 771mg | Fiber: 5g | Sugar: 15g | Vitamin A: 4699IU | Vitamin C: 30mg | Calcium: 86mg | Iron: 3mg

Salisbury Steak with Mushroom Gravy

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Hearty and comforting, this Salisbury steak recipe is so delicious! Beef patties are cooked in a rich mushroom gravy for a delicious dinner the whole family will love!

salisbury steak with gravy with parsley on top

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I'm a huge fan of comfort food and nothing says comfort more than well-seasoned ground beef patties covered in a delicious gravy. This made from scratch Salisbury steak recipe doesn't use any gravy packets because I don't like them.

It's pretty easy to make your own gravy when it comes to this recipe and all you need are a few ingredients.

Be sure to try my Sous Vide Filet Mignon and Air Fryer Steak too!

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Patties: Ground beef, breadcrumbs, grated onion, beef broth, Dijon mustard, egg, Worcestershire sauce, salt, black pepper, garlic powder.
  • Mushroom Gravy: Butter, sliced yellow onion, garlic, mushrooms, flour, beef broth.

The Necessary Tools for Cooking

  • Large skillet or sauté pan
  • Small and Large mixing bowls
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Plate (for setting patties aside)
  • Cooking thermometer (optional, to check doneness)

How to make Salisbury steak with mushroom gravy

Gather your ingredients.

ingredients for salisbury steak on table with labels of each ingredient

Grate a quarter of your onion and slice the rest of the onion.

Combine breadcrumbs, grated onion, and beef broth in a bowl.

In a large bowl, add ground beef, soaked breadcrumbs, dijon mustard, egg, Worcestershire sauce, salt, black pepper, and garlic powder to the large bowl. Mix with hands until incorporated.

Form the beef mix into patties.

breadcrumb mixture in bowl
beef patties on cutting board

Heat oil in a 12-inch skillet over medium-high heat. Add patties and brown on each side for about 3 minutes per side. Remove patties from the skillet and set aside.

meat patties browned in large skillet

Reduce heat to medium and add butter to the pan. Once butter has melted, add yellow onion to the skillet and saute for about 3 minutes, until softened. Add garlic and cook for a minute more. Add mushrooms and cook for an additional 5 minutes, until mushrooms have softened.

Sprinkle it with flour and stir for 1-2 minutes. Whisk in beef broth.

Return patties to gravy and allow to cook in gravy for 8-10 minutes, until cooked through and gravy has thickened a little. Serve and enjoy. Garnish with parsley if you want a pop of color.

mushrooms and onions sauteed in skillet
beef patties in mushroom gravy

Can you make it ahead of time?

The beef patties can be made ahead of time and kept covered in the fridge for 2 to 3 days until you are ready to cook. If you have any leftovers, they will keep well for 4 days and the Salisbury steaks and mushroom gravy can be reheated in a skillet on the stovetop till heated through.

You can also cook the patties ahead of time and they will keep for up to 4 days, then, make the mushroom gravy when you are ready and add in the patties to warm through.

What's the best beef to use?

You can use ground beef or chuck in this recipe. I prefer to use a 85% lean/15% fat ground beef rather than lean. The higher fat content helps to keep the patties nice and juicy and adds a ton of flavor. You can use lean ground beef, but they will be slightly drier. You could also use another fatty meat like ground lamb if you like.

salisbury steaks in skillet with gravy

What do you serve it with?

This dish is great to serve with your favorite veggie and potato sides. It's great with rice, mashed sweet potatoes, and/or broccoli, or try it with any of these other favorites:

A salisbury steak topped with mushroom gravy on a white plate.

Tanya's Notes and Tips

  • I use one yellow onion in this recipe. Cut off a quarter to grate into the patties and slice the rest.
  • I prefer to use 85% lean/15% fat ground beef in this recipe. I find this ratio creates delicious tender steaks.
  • Don't overwork the beef mixture. The ingredients should be combined, but over-mixing can lead to chewy patties.
  • You can make this recipe gluten-free using GF breadcrumbs and 1:1 flour.

More Steak Recipes

If you love mushrooms, try this amazing mushroom sauce recipe.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

salisbury steak with gravy with parsley on top
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4.89 from 9 votes

Salisbury Steak with Mushroom Gravy

Hearty and comforting, this Salisbury steak recipe is so delicious! Beef patties are cooked in a rich and tasty mushroom gravy for a yummy dinner the whole family will love!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: how to make salisbury steak, one pan salisbury steak, salisbury steak in gravy
Servings: 6 people
Calories: 343kcal
Author: Tanya

Equipment

Ingredients

  • ¼ cup Italian breadcrumbs
  • 2 Tablespoons grated onion
  • 2 Tablespoons beef broth
  • 1 pound ground beef
  • 1 Tablespoon dijon mustard
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 Tablespoons olive oil

Mushroom Gravy

  • 4 Tablespoon unsalted butter
  • 1 yellow onion sliced
  • 8 oz baby bella mushrooms sliced
  • 2 garlic cloves chopped
  • 2 Tablespoon All-purpose flour
  • 2 cups beef broth
  • parsley optional for garnish

Instructions

Make the steaks

  • Combine breadcrumbs, grated onion, and beef broth in a bowl and set aside.
  • In a large bowl, add ground beef, soaked breadcrumbs, dijon mustard, egg, Worcestershire sauce, salt, black pepper, and garlic powder to the large bowl. Mix with hands until incorporated and then form into patties.
  • Heat oil in a 12-inch skillet over medium-high heat. Add patties and brown on each side, for about 3 minutes per side. Remove patties from the skillet and set aside.

Make the Gravy

  • Reduce heat to medium and add butter to the pan. Once butter has melted, add yellow onion to the skillet and saute for about 3 minutes, until softened. Add garlic and cook for a minute more. Add mushrooms and cook for an additional 5 minutes, until mushrooms have softened. Sprinkle it with flour and stir for 1-2 minutes. Whisk in beef broth.
  • Return patties to gravy and allow to cook in gravy for 8-10 minutes, until cooked through and gravy has thickened a little. Serve and enjoy.

Video

Notes

  • I use one yellow onion in this recipe. I cut a quarter to grate into the patties and slice the rest.
  • I prefer to use 85% lean/15% fat ground beef in this recipe. I find this ratio creates delicious tender steaks. You can also use ground chuck.
  • Don't overwork the beef mixture. The ingredients should be combined, but over-mixing can lead to chewy patties.
  • You can make this recipe gluten-free using GF breadcrumbs and 1:1 flour.

Nutrition

Calories: 343kcal | Carbohydrates: 10g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 908mg | Potassium: 490mg | Fiber: 1g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg

This post was originally published on July 14, 2021. It has been updated with new photos and information.

What Fruits and Vegetables are in Season in January

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If you're looking to eat seasonally in January, plenty of options are available. Fruits and vegetables such as apples, carrots, oranges, lemons, grapefruits, kale, spinach, and sweet potatoes are all in season.

photo of collage of fruits and vegetables that states what's in season in January

Happy New Year! With this New Year, I wanted to create more helpful guides on the site. This new series of produce guides will highlight seasonal produce. 

Why eat in-season produce

Eating fruits and vegetables in season is a great way to get the most out of your food. In-season produce is often fresher, tastier, and more affordable than out-of-season options. Eating in-season produce also helps reduce your environmental footprint, eliminating the need to transport produce from faraway locations.

Additionally, fruits and vegetables in season are more likely to be locally grown and harvested at the peak of their freshness. You'll find many of these options at your local farmer's market. Eating in-season produce is a healthier option that you can feel good about!

What’s in season depends on the locality. To best understand what fruits and vegetables are in season in your area, I suggest checking out a national seasonal food guide and looking for your particular area. 

I currently live in North Carolina, so I look for seasonality in my state. This guide will help you decide which fruits and vegetables are available during the winter months. Continue reading to learn more about January in-season produce.

Fruits in season in January

Citrus

January is a great time to find citrus fruits like oranges and grapefruits in season. Oranges, grapefruits, lemons, limes, and even tangerines are typically in season during this time of year.

There is no need to limit yourself to just fruit and juice; citrus fruits can be used to create extraordinary recipes too! Whether you choose a citrus cobbler or tart, citrus marinated meat dish or a citrus-infused soup, it pays to take advantage of what's in season and impress your family with delicious citrus fruit recipes.

You’ll love this beet and orange salad recipe for a salad option. For an entree, these air fryer lemon pepper chicken thighs are delicious. And if dessert is your thing, this grapefruit cake or these lemon crinkle cookies will be more your speed.

Fresh lemons, salt and pepper.

Apples

January is also a great time to enjoy apples, with several varieties being in season. Apples are a classic favorite for snacking and baking and are nutritious and full of fiber. Biting into a fresh apple can bring out the flavor and texture of this delicious fruit. 

Apples can be used in sweet and savory recipes, making them a versatile option for meal planning. Many apple varieties are available this time of year, so don't be afraid to try something new!

Whether you slice them for use in salads or bake them into a pie or crisp, apples are sure to bring a welcome sweetness and crunch to your winter meals. Enjoy the flavor of apples this season, and make sure to add this classic favorite to your grocery list!

Try these southern fried apples or air fryer-baked apples. 

Pan with fried apples and a closeup of the apples on a wooden spoon and whole green apples set alongside

Vegetables in season in January

Root Vegetables

January is a great month to take advantage of root vegetables, as many root crops are coming into season. Such root crops include carrots, turnips, and celery root. Not only are root vegetables delicious to eat on their own, but they can also be included in various recipes for extra flavor and texture.

Soups and casseroles often include root vegetables to add flavor and the natural sweetness from the root vegetable helps to add a nice balance of flavors. In addition to being flavorful, root vegetables can provide essential vitamins and nutrients to help keep your diet balanced.

Carrots

January is a great time to enjoy carrots, as they are in season during this month. Carrots are one of the most popular vegetables and can be used in both savory dishes and desserts.

Not only do carrots taste delicious, but they also provide essential vitamins and minerals for our bodies. Roasted carrots make an excellent side dish when combined with other vegetables and seasonings, while raw carrots can be added to salads to give them a crunchy texture.

Carrots are also great for baking, as they provide a natural sweetness that is sure to please any sweet tooth.

Try these air fryer carrots or this delicious carrot juice recipe. If you're looking for comforting recipes, try this creamy carrot and lentil soup.

carrots in air fryer basket

Sweet potatoes

Sweet potatoes are an excellent source of fiber and vitamins, making them a nutritious addition to any meal. Sweet potatoes can be used for savory dishes such as casseroles or roasted vegetables or for sweeter dishes such as pies and bread. Sweet potatoes can also be mashed for a creamy side dish or made into fries for a tasty snack.

We have a ton of delicious sweet potato recipes on the blog. You could start with this delicious sweet potato salad or, for a more indulgent recipe, these candied sweet potatoes.

Rutabaga

January is a great time to enjoy rutabagas, as they are in season during this month. Rutabagas are an excellent source of vitamins and minerals, making them a nutritious addition to any meal. Rutabagas can be used for soups and stews or even roasted and mashed for a delicious side dish.

Try this easy and delicious roasted rutabaga recipe.

Leafy Greens

January is a great time to enjoy leafy greens, as many types, such as kale, spinach, and collard greens are in season. Leafy greens are an excellent source of vitamins and minerals, making them a nutritious addition to any meal. Leafy greens can be used in salads, soups, stir-fries and even smoothies.

Leafy greens can be enjoyed raw or cooked. For raw options, try this delicious kale salad that is covered in a sweet and tangy vinaigrette. You can't go wrong with this classic collard greens recipe for cooked options.

Leafy greens pair well with protein dishes and can be a part of a bigger meal. Try our spinach-stuffed chicken or this salmon wellington for entrees with greens as an ingredient.

Aromatic Vegetables

Leeks are in season during the month of January. Leeks are a type of aromatic vegetable that add flavor and texture to dishes. they can be used in soups, stews, salads and more. their mild onion-like flavor makes them a great addition to any meal.

I love to add leeks to pickled recipes, like this pickled shrimp recipe.

Legumes

Although these are available year-round, January is a great time to enjoy legumes, as many types such as lentils, chickpeas and beans, are in season. Legumes can give dishes extra flavor and texture while providing essential vitamins and minerals.

Lentils are often used in soups and stews for added protein, while beans can be used to make flavorful dips or veggie burgers. Chickpeas are great for salads, curries, and even smoothies.

Try this quick and delicious snack of crunchy air fryer chickpeas. And if you're looking for a comforting soup, you'll love this lentil soup with sausage. For bean options, this black-eyed peas salad is a family favorite.

Black eyed pea salad on a spoon.

As always, I hope you found this produce guide helpful. For other similar guides, check out my how-to-store fresh herbs guide.

Shrimp Cocktail (Easy and Delicious)

by 2 Comments

This delicious shrimp cocktail is a great appetizer to serve up for Thanksgiving, Christmas, and New Year's Eve. Quick and easy to cook, the shrimp are perfectly seasoned and can be made beforehand.

Shrimp cocktail granished with wedges of lemons.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love to serve up a lighter appetizer before the main event on Thanksgiving and Christmas, and this shrimp cocktail is a classic for a reason!

This is a great finger food you can serve while the rest of the dinner is cooked to keep friends and family entertained.

The shrimp are cooked with herbs and spices and come out perfectly juicy and succulent. Serve them with some cocktail sauce and lemon wedges, and you are good to go!

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Shrimp: Jumbo raw shrimp (peeled, deveined, tail-on) (The star of the dish, prepared for a tender and flavorful bite.)
  • Cooking Liquid (Flavor Builders): Water, salt, black peppercorns, lemon (halved), parsley (Infuses the shrimp with subtle layers of seasoning during cooking.)
  • Serving: Cocktail sauce (A tangy and spicy dip to complement the shrimp.)

Gather these Tools

  • Large pot
  • Slotted spoon
  • Mixing bowl (for serving or dipping sauce)
  • Measuring spoons
  • Knife and cutting board (for the lemon)

How to make shrimp cocktail

Bring water, salt, black peppercorns, lemon, and parsley to boil in a large stockpot. Allow to boil for about 10 minutes.

Shrimp cooking in a pot of water with lemon and herbs.

Add shrimp and cook for 3-5 minutes, until the shrimp is pink. Remove shrimp and place in a bowl of cold ice water. I use a spider strainer to get them out.

Cooked shrimp in a glass bowl.

Remove shrimp from water, pat dry, and serve with cocktail sauce. Enjoy 🙂

Cooked shrimp and cocktail sauce on a plate.

Do you have to keep the tails on the shrimp?

I much prefer to keep the tails on the shrimp for this appetizer. They add more flavor to the shrimp and are easier to pick up and dip in your sauce.

Can you make it ahead of time?

This is a great make-ahead appetizer! Once the shrimp have cooled in the iced water, pat them dry and transfer them to a covered bowl, and keep them in the fridge. They will keep well for 3 to 4 days, but I prefer to serve them within 24 hours.

Can you use frozen shrimp?

I prefer fresh shrimp for this recipe, but you can use frozen if that's what you have.

You can either defrost the shrimp before cooking, or you can add them right to the pot frozen. Frozen shrimp will take longer to cook, about 5 to 6 minutes. If you are using frozen shrimp, make sure that they are shelled and deveined before adding them to the pot.

Close up of cooked shrimp served with cocktail sauce and a lemon wedge.

Tanya's Top Tips

  • Take care not to overcook the shrimp. They are quick to cook, and as soon as they turn an opaque pink color, take them out of the pot. Overcooking can cause them to get tough.
  • Be sure to plunge the cooked shrimp into ice water when ready. This will stop them from cooking so they stay nice and juicy and don't get chewy.
  • Great to serve as part of a shrimp cocktail appetizer, these shrimp are also great served on a bed of salad for a sit-down course.
  • If you can't find jumbo shrimp, large or extra-large shrimp work great, too.

I hope you love this shrimp cocktail recipe as much as we do. Looking for more appetizers, check out the ones below.

More Easy Appetizers

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Shrimp cocktail granished with wedges of lemons.
Print Recipe
5 from 1 vote

Shrimp Cocktail

This delicious shrimp cocktail is a great appetizer to serve up for Thanksgiving, Christmas and New Year's Eve. Quick and easy to cook, the shrimp are perfectly seasoned and can be made ahead of time.
Prep Time2 minutes
Cook Time15 minutes
Total Time17 minutes
Course: Appetizer
Cuisine: American
Keyword: easy shrimp appetizer, how to make shrimp cocktail
Servings: 4 servings
Calories: 128kcal
Author: Tanya

Ingredients

  • 12 cups water
  • 1 Tablespoon salt
  • 1 Tablespoon black peppercorns
  • 1 lemon cut in half
  • 1 handful parsley
  • 16 oz jumbo raw shrimp peeled, deveined, tail-on
  • cocktail sauce to serve

Instructions

  • Bring water, salt, black peppercorns, lemon, and parsley to boil in a large stockpot. Allow to boil for about 10 minutes.
  • Add shrimp and cook for 3-5 minutes, until the shrimp is pink. Remove shrimp and place in a bowl of cold ice water.
  • Remove shrimp from water, pat dry, and serve with cocktail sauce. Enjoy 🙂

Notes

  • Take care not to overcook the shrimp. They are quick to cook and as soon as they turn an opaque pink color take them out of the pot. Overcooking can cause them to get tough.
  • Be sure to plunge the cooked shrimp into ice water when they are ready. This will stop them from cooking so that they stay nice and juicy and don't get chewy.
  • Great to serve as part of a shrimp cocktail appetizer, these shrimp are also great served on a bed of salad for a sit down course.

Nutrition

Calories: 128kcal | Carbohydrates: 4g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2663mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 22mg | Calcium: 207mg | Iron: 3mg

This post was originally published on November 19, 2020. It has been updated with new information.

Steamed Fish Recipe (Jamaican Style)

by 4 Comments

This Steamed Fish Recipe is bursting with flavor and perfect for a quick and satisfying weeknight meal. Made with whole fish and paired with a medley of vibrant vegetables, it’s served with a rich, flavorful broth that takes this dish to the next level.

steamed fish covered in vegetables on white platter plate

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Fish has always been a staple in my home, appearing on our dinner table at least twice a week. Growing up near the beach, my Dad would bring home fresh fish regularly—a tradition I didn’t fully appreciate as a child but cherish deeply now.

This Jamaican-inspired steamed fish is a nod to my parents’ cooking but with a few of my personal touches. I use my homemade fish seasoning to season the fish and vegetables before steaming them with some vegetable broth. The fish becomes tender, and the dish is full of flavor. 

You'll notice that I don't use a steamer or bamboo basket to steam the fish. For this method, the fish is steamed in a sauté pan using the vegetables as a base and vegetable broth as the steaming liquid. 

Do you love fish as much as I do? Check out my Oven-Baked Fish recipe or my Jamaican Escovitch Fish for other easy and tasty options.

The Ingredients I Use for this Recipe

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Fish

  • 2 whole snapper fish (1.5-2 pounds), cleaned and scored for even cooking. You can also use other kinds of fish, like tilapia, sea bass, cod, or grouper. These options work well for steaming because they have firm, flaky flesh that absorbs flavors beautifully without falling apart during cooking.
  • Fish seasoning: Adds robust flavor to the fish. You can use store-bought or homemade.
  • Lime juice: Essential for cleaning the fish.

The Vegetables and Aromatics

  • Vegetables: Onions, tomatoes, carrots, bell peppers, and okra create a vibrant, healthy base.
  • Garlic and scallions: Add depth to the dish with their aromatic flavors.
  • Fresh thyme and scotch bonnet pepper: Bring authentic Jamaican flavors, with the pepper adding optional heat. If you can't find a scotch bonnet, habanero and jalapeño are good substitutes.

Steaming Liquid

  • Vegetable stock: Serves as the flavorful base for steaming.
  • Butter: Adds richness to the broth. You can use unsalted or salted.
ingredients for steamed fish on table

Tools Needed

  • Sauté Pan with Lid: Ideal for steaming fish and vegetables evenly, thanks to its tall sides and wide base. You can also use a large skillet if you don't have a sauté pan.
  • Sharp Knife: Perfect for scoring the fish and prepping vegetables.
  • Cutting Board: A sturdy surface for slicing and chopping ingredients.
  • Fish Spatula or Tongs: To handle the fish gently without breaking it apart.
  • Wooden Spoon or Silicone Spatula: To stir vegetables without damaging the pan.

How to make Steamed Fish

1. Steamed fish prep

Clean the fish thoroughly with lime juice and water, then pat dry. Score the fish by cutting shallow diagonal cuts on both sides of the fish.

Season the fish (inside and out) with fish seasoning. Let it marinate for 20 minutes to soak in the flavors.

seasoned whole red snapper filets before cooking

2. Set Up the Vegetables for Steaming

Heat olive oil in a large skillet over medium heat.

Add the sliced onions, carrots, bell pepper, garlic, green onions, and scotch bonnet pepper to the skillet. Sauté for about 1-2 minutes to release their flavors. Add the remaining fish seasoning to the vegetables and stir.

Pour in the vegetable stock and bring the mixture to a boil. Add the tomatoes, okra, thyme, and butter.

vegetables in saute pan with vegetable broth on bottom

3. Steam the Fish

Place the seasoned fish on top of the vegetable mixture. Spoon some of the hot liquid over the fish to keep it moist.

Cover the skillet tightly and steam over medium-low heat for 15-20 minutes (for whole fish) or 10-12 minutes (for fillets).

cooked steamed fish on top of vegetables

4. Serve and Enjoy

The fish is done when it flakes easily with a fork and the vegetables are tender. Serve the fish by spooning the broth and vegetables over the top.

Remove the skillet from the heat and serve.

Hint: Spoon some of the rich broth and softened vegetables over the fish for a beautiful presentation.

steamed fish in pan with cooked vegetables over top

Make-Ahead and Storage Options

While this dish is best served fresh to maintain the tender texture of the fish and the vibrancy of the vegetables, you can prepare some components ahead of time to save time:

Clean and Season the Fish:

Clean the fish with lime juice and water, pat it dry, and season it up to 24 hours in advance. Store the seasoned fish in an airtight container in the refrigerator.

Prep the Vegetables:

Slice and chop the vegetables (onions, carrots, tomatoes, bell peppers, etc.) ahead of time. Store them in separate airtight containers or zip-top bags in the refrigerator for up to 2 days.

Storage Instructions

Refrigerate: Cool fish to room temperature, store in an airtight container, and refrigerate for 3-4 days.

Reheat: Warm fish and broth in a skillet over medium-low heat to maintain texture.

Freeze (Not Ideal): If needed, freeze in a sealed container for up to 1 month. Thaw in the fridge and reheat gently.

steamed fish on white platter

The Best Fish for Steaming: Top Picks for Flavor and Texture

When it comes to steaming, choosing the right fish is key to getting tender, flaky, and flavorful results. Whole snapper is a top choice for its firm texture and ability to hold up during cooking, making it perfect for dishes like Jamaican steamed fish. Other great options include tilapia, sea bass, and cod—all mild, versatile, and ideal for absorbing the delicious flavors of your steaming liquid and seasonings.

For the best results, opt for fresh, high-quality fish, and don’t forget to clean and score it for even cooking!

Sides to Complete Your Steamed Fish Meal

Serve your steamed fish with some classic sides to round out the meal. Rice and peas make the perfect hearty base, while callaloo adds a boost of greens. And don’t forget the green banana and boiled dumplings—they’re just right for soaking up all that flavorful broth!

Tanya's Top Tip

To keep your vegetables vibrant and delicious, add delicate ones like okra and tomatoes later in the cooking process. This prevents them from becoming too soft or mushy, ensuring they retain their texture and flavor while complementing the tender steamed fish.

I hope you like this Jamaican steamed fish recipe as much as we do!

Looking for other recipes like this? Try these:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

steamed fish covered in vegetables on white platter plate
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Jamaican Steamed Fish Recipe

This Steamed Fish Recipe is bursting with flavor and perfect for a quick and satisfying weeknight meal. Made with whole fish and paired with a medley of vibrant vegetables, it’s served with a rich, flavorful broth that takes this dish to the next level.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: entree
Cuisine: Jamaican
Keyword: steamed fish, steamed fish recipe
Servings: 4
Calories: 617kcal
Author: Tanya

Ingredients

  • 2 whole snapper fish 1.5-2 pounds, cleaned and scored
  • 1 lime juiced (for cleaning and seasoning the fish)
  • 2 Tablespoons fish seasoning separated
  • 2 Tablespoons olive oil
  • 1 medium yellow onion sliced
  • 1 carrot thinly sliced
  • 1 bell pepper sliced
  • 2 green onions (scallions) chopped
  • 4 cloves garlic minced
  • 2 slices scotch bonnet pepper optional, for heat
  • 1 Roma tomato chopped
  • 6-8 whole okra pods trimmed
  • 1 cup vegetable stock
  • 4 sprigs fresh thyme
  • 2 Tablespoons unsalted butter

Instructions

  • Clean the fish with lime juice and water, then pat dry.
  • Season the fish (inside and out) with 1.5 Tablespoons fish seasoning. Let it marinate for 20 minutes.
  • Heat olive oil in a large skillet over medium heat. Add the sliced onions, carrots, bell pepper, green onion, garlic, and scotch bonnet pepper to the skillet. Sauté for about 1-2 minutes to release their flavors. Add the remaining fish seasoning to the vegetables and stir.
  • Pour in the vegetable stock and bring the mixture to a boil. Add the tomatoes, okra, thyme, and butter to the pan.
  • Place the seasoned fish on top of the vegetable mixture. Spoon some of the hot liquid over the fish to keep it moist.
  • Cover the pot tightly and steam over medium-low heat for 15-20 minutes.
  • The fish should flake easily with a fork and appear opaque, and the vegetables should be soft and tender.
  • Remove the skillet from the heat.
  • Serve with rice and peas, steamed callaloo, or boiled dumplings. Spoon some of the broth and softened vegetables over the fish.

Notes

  • You can replace whole fish with fish filets. For fish filets, reduce cooking time to 10-12 minutes for fillets.
  • Large fish will take longer to steam. Ensure the fish flakes easily with a fork. 

Nutrition

Calories: 617kcal | Carbohydrates: 13g | Protein: 94g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 541mg | Potassium: 2188mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4688IU | Vitamin C: 64mg | Calcium: 215mg | Iron: 2mg

Vegetable Beef Soup (Hearty and Delicious)

by 9 Comments

This Vegetable Beef Soup is made with tender beef, vibrant vegetables, and a rich, savory broth; it’s the perfect dish to warm you up from the inside out.

vegetable beef soup in bowl with spoon in background

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

It has been getting so cold outside! And I don't know about you, but when it gets this cold all I want to do is stay inside and try and get as warm as possible.

That is why this vegetable beef soup is the perfect meal to not only warm you up but will fill you up too. I love how simple it is to make, yet it feels like a labor of love every time. The recipe includes a mix of vegetables simmered in a flavorful beef broth.

If you love warming soup recipes, you will also love this sausage lentil soup recipe.

Ingredients Needed

ingredients for vegetable beef soup
  • Beef stew meat: These tender chunks of beef provide depth and heartiness to the soup. The beef becomes wonderfully soft as it simmers, infusing the broth with flavor.
  • Low sodium beef broth: Using low-sodium beef broth is important so that the soup doesn't become too salty. You will have better control of the sodium level by being able to add salt to your liking.
  • Fire-roasted diced tomatoes: The fire-roasted tomatoes add a subtle smokiness and a bit of tang to the broth.
  • Mixed vegetables (carrots, corn, peas, green beans): A colorful mix of vegetables adds texture and nutrition. It also brings a touch of sweetness, making the soup heartier and more filling.
  • Yellow onions, celery, and garlic cloves: These vegetables build the foundation of flavor for the soup. It releases delicious flavors as they cook and add layers of taste to the broth.
  • Seasoning: Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves add more flavor to the soup.

Tools Needed

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon or ladle
  • Measuring spoons and cups
  • Can opener
  • Tongs or slotted spoon

How to Make Vegetable Beef Soup

Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the meat and set it aside.

beef browning in pot

Reduce the heat to medium, and add the chopped onions, celery, and garlic to the pot. Sauté for 8-10 minutes, or until the vegetables soften and the onions become translucent.

sauteed vegetables in pot

Add the beef back to the pot. Pour in the beef broth, diced tomatoes (with their juices), Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves. . Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 40 minutes.

After 40 minutes, add the mixed vegetables. Stir well and cover the pot. Let it simmer for another 10 to 15 minutes, or until the vegetables are tender. Check the seasoning and adjust with more salt and pepper if necessary.

broth and vegetables and beef in pot

Remove and discard the bay leaves before serving hot.

spoon holding vegetable beef soup

How to Store

To store vegetable beef soup, let it cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days.

For longer storage, you can freeze the soup in a freezer-safe container or resealable bag for up to 3 months.

When you reheat the soup, make sure to heat it thoroughly on the stove or in the microwave. If frozen, it’s best to thaw the soup in the refrigerator overnight before reheating.

vegetable beef soup in bowl

FAQ

Can I use different vegetables in vegetable beef soup?

Absolutely! You can customize the soup with any vegetables you like or have available. For example, add potatoes for more variety and flavor.

How do I make vegetable beef soup thicker?

To thicken the soup, puree some of the vegetables. You can also blend part of the soup in a blender and put it back in the pot. Alternatively, you can add a thickening agent like cornstarch or flour mixed with a little water.

What can I serve with vegetable beef soup?

Vegetable beef soup pairs well with crusty bread or a fresh salad. It is also delicious served with crackers or a side of cornbread for a complete meal.

vegetable beef soup in bowl with veggies on top

Tanya's Notes

To make the soup heartier, you can add cooked rice or pasta during the final 10 minutes of simmering.

I hope you like this vegetable beef soup recipe as much as we do! Looking for more soup recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

vegetable beef soup in blue bowl
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5 from 2 votes

Vegetable Beef Soup (Hearty and Delicious)

It is always the perfect time to bring out your biggest pot to make this warm and hearty soup. Packed with tender beef, vibrant vegetables, and a rich, savory broth, it’s the perfect dish to warm you up from the inside out.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: entree, Soup
Cuisine: American
Keyword: vegetable beef soup
Servings: 6
Calories: 246kcal
Author: Tanya

Ingredients

  • 2 Tablespoons olive oil
  • 1 lb beef stew meat cut into small pieces
  • 2 yellow onions chopped
  • 2 celery stalks chopped
  • 2 garlic cloves chopped
  • 8 cups low-sodium beef broth
  • 1 15 oz can fire-roasted diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 3-4 cups mixed vegetables carrots, corn, peas, green beans

Instructions

  • Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the meat and set aside.
  • Reduce the heat to medium, add the chopped onions, celery, and garlic to the pot, and sauté for 8-10 minutes, or until the vegetables soften and the onions become translucent.
  • Add the beef back to the pot. Pour in the beef broth, diced tomatoes (with their juices), Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves. Stir well to combine.
  • Bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for about 40 minutes.
  • After 40 minutes, add the mixed vegetables to the pot. Stir well, cover, and continue simmering for another 10-15 minutes, or until the vegetables are tender.
  • Check the seasoning and adjust with more salt and pepper if necessary. Remove and discard the bay leaves.
  • Serve hot.

Notes

To make the soup heartier, add cooked rice or pasta during the final 10 minutes of simmering.

Nutrition

Calories: 246kcal | Carbohydrates: 17g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 1099mg | Potassium: 1185mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4800IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 3mg

Tender Chicken and Green Bean Stir Fry

by 12 Comments

This Chicken and Green Bean Stir Fry recipe is a delicious quick meal that can be made any day of the week—tender pieces of chicken and green beans covered in an amazing garlic and ginger-based sauce.

chicken and green bean stir fry in pan

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I recently purchased a Cast Iron wok, and I’ve been going crazy making stir-fry food lately. I love Asian food, especially stir-fried food. My healthy chicken and green beans recipe is inspired by the famous Panda Express String Bean Chicken Breast.

In order to get the tenderest pieces of chicken in this recipe, I do a process called velveting the chicken. This easy yet simple trick gets the smoothest and velvety chicken you will ever taste. Ever wonder how your favorite Chinese takeout does it? They velvet it. 

Looking for other quick weeknight stir fry meals? Try out my Zucchini Mushroom Chicken, Healthier General Tso's Chicken (Air Fryer Recipe) or Mongolian Beef recipes.

Ingredients

Here's what you will need to make the best Chicken and Green Bean Stir Fry you've ever tasted:

ingredients for green bean stir fry on table
  • Oil - I've used vegetable oil to fry the chicken, but any light flavored oil like sunflower oil or avocado oil would work well too. I also use sesame oil later in the cook to flavor the sauce.
  • Chicken - Thinly sliced chicken breast meat.
  • Baking soda - helps to tenderize and velvet the chicken meat.
  • Green beans - washed and trimmed.
  • Onion - I used a white onion but a red onion would work too.
  • Aromatics - I use both minced garlic and grated ginger in the stir fry.
  • Soy sauce - I use both low sodium soy sauce and dark soy sauce in the stir fry sauce.
  • Vinegar - I use rice vinegar in the stir fry sauce, sherry vinegar would be a good substitute.
  • Seasoning - white sugar to balance sweetness in stir fry and salt and black pepper to taste.

Tools Needed

  • Large Wok or Skillet
  • Mixing Bowls (for prepping ingredients)
  • Tongs or Spatula (for stirring and tossing)
  • Sharp Knife (for slicing chicken and prepping vegetables)
  • Cutting Board
  • Measuring Spoons and Cups

How to Make Chicken and Green Bean Stir Fry

First, I prepare my chicken breasts by velveting them. You can totally skip this step if you are short on time or if you don’t care much about smooth velvet chicken. 

Slice your chicken breasts into thin strips and place them in a bowl. Cover them with baking soda and toss until they are all coated. Cover and place in the refrigerator for 30 minutes. 

Meanwhile, mise en place your ingredients by getting everything sliced, diced, and mixed. Stir fries need to be cooked quickly so you need to have everything already chopped out and prepped. 

Chop your onion, mince your garlic, grate your ginger, and snap/trim your green beans. I place mine into little glass bowls. 

Then I mix my sauce by combining soy sauce, dark soy sauce, rice vinegar, sesame oil, and white sugar.

After my 30 min time of the chicken being in the fridge is up, I remove the chicken and rinse it under cold water in order to remove all the baking soda. Then I dry the chicken pieces with good quality paper towels. 

chicken breast drying on paper towels

Gather all your ingredients and get ready to cook.

Prepare your wok by turning it on over medium-high heat.

TOP TIP: If using cast iron, I will only go up to medium-high as it gets super hot. If using stainless steel, I'm ok with increasing the heat a little more.

Once the wok is hot, add oil and allow it to heat up a bit, about 30 seconds. Then add chicken and let that cook until all pieces are done, for about 5 minutes. Season with salt and pepper. 

sliced of chicken breast in pan seasoned with salt and pepper

Remove chicken and place in a clean bowl. Add onions, garlic, and ginger and cook for about 3 minutes or until onions have softened.

Add green beans, with a pinch of salt and a pinch of black pepper, and cook for about 7-8 minutes until they are slightly tender. 

green beans and onions cooking in skillet

Then add chicken back to the wok or pan along with the sauce. Stir to combine and cook for an additional 1-2 minutes in the sauce. 

Remove and serve. 

chicken and green beans in skillet

Tanya's top tips

These tips will help you make the best chicken and green bean stir fry you've ever tasted:

  • Prepare all your ingredients before you start cooking as stir frying is a quick cooking technique and you need to have everything ready at hand.
  • Velveting the chicken is an added step, but it is worth the extra time and results in lovely tender pieces of chicken.
  • Make sure you wash off the baking soda before stir frying the chicken, or it will affect the taste.
  • Dry the chicken thoroughly before stir frying to ensure it fries rather than steams.
  • Don't be tempted to fry the chicken in sesame oil, this is only used to flavor the sauce as sesame oil has a very low burn temperature compared to vegetable oil.

Variations

  • I've used chicken breast, but you could swap the chicken breast for thin strips of skinless, boneless chicken thighs.
  • Thin slices of pork tenderloin would be a great alternative to chicken.
  • Feel free to add in extra vegetables, like bell peppers, mushrooms, baby corn, green onions, or sugar snap peas.
  • If you like chili heat, add some freshly sliced red chilies, or a pinch of red pepper flakes to the stir fry.

Serving suggestion

This recipe goes great with a side of steamed white or brown rice, or with some stir fried noodles. Why not try it with this Pressure Cooker Brown Rice.

I hope you enjoy this green bean chicken recipe as much as we do. 

How to store Chicken & Green Bean Stir Fry

Meal prep - This recipe is perfect for a weeknight meal as well as meal prep. I like to store them in my containers along with brown rice (see image below).

Refrigerator - Leftovers or meal prep portions, can be stored in an airtight container in the refrigerator for up to 3 days.

Freezer - Once cooked and cooled, portion the stir fry into individual airtight containers (see meal prep containers below). The place in the freezer for up to 3 months. Defrost thoroughly before heating up in the microwave.

chicken and green bean

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Watch this video tutorial and see how I make this Easy Chicken and Green Bean Stir Fry from start to finish. 

FAQs

What does baking soda do in a stir fry?

Baking soda is great for tenderizing meat, giving it a soft almost velvet like texture. It's really important to rinse it off the meat after 30 minutes, and before you start stir frying the chicken, otherwise it won't taste right.

Do you need to blanch green beans before stir frying?

No, I like the green beans to retain their crunch, so there is no need to blanch them first, just pop them straight into the hot oil in the wok.

If you have tried making my Chicken and Green Bean Stir Fry recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

chicken and green bean stir fry in pan
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4.60 from 5 votes

Chicken and Green Bean Stir Fry

This Chicken and Green Bean Stir fry chicken recipe is a delicious stir fry recipe that can me made any day of the week. Tender pieces of chicken, perfectly cooked green beans, covered in an amazing ginger based sauce. 
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Chinese
Keyword: chicken and green bean stir fry
Servings: 4 people
Calories: 377kcal
Author: Tanya

Equipment

Ingredients

  • 1.5 lbs chicken breast thinly sliced
  • 1 Tablespoon baking soda optional
  • 2 Tablespoon low sodium soy sauce
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon white sugar
  • ½ teaspoon sesame oil
  • 4 Tablespoon Vegetable oil separated
  • 1 lb green beans trimmed
  • 1 medium white onion sliced
  • 1 Tablespoon garlic minced
  • 1 Tablespoon ginger grated
  • Salt and pepper to taste.

Instructions

  • Optional Step: Add baking soda to chicken and toss to combine. Set aside in refrigerator for 30 minutes.
  • In a small bowl combine soy sauce, dark soy sauce, rice vinegar, sugar, and sesame oil and set aside.
  • Remove chicken from refrigerator and rinse off the baking soda. Place chicken pieces in paper towel and dry them.
  • Heat wok or skillet over medium high heat. Once hot, add in about 3 Tablespoons of oil. Add chicken pieces. Season with a pinch of salt and pepper, stirring while it cooks, for about 5 minutes. Remove chicken pieces once they are cooked.
  • Add remaining oil and add in onions, garlic, and ginger. Stir and cook until the onions have softened, about 3 minutes. Add green beans and stir until softened, about 7-8 minutes.
  • Add chicken and sauce to the wok. Stir and allow to cook for about 2 minutes more.
  • Remove and serve.

Video

Notes

  • This recipe can be made in a wok or skillet. 
  • If short on time, skip the velveting process. 

Nutrition

Calories: 377kcal | Carbohydrates: 14g | Protein: 39g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 1427mg | Potassium: 923mg | Fiber: 4g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 18.6mg | Calcium: 60mg | Iron: 2.1mg

This post was originally published July 16, 2019. It has been updated with new information and photos.

Homemade Eggnog Recipe (Spiced and Velvety)

by Leave a Comment

This creamy and rich homemade eggnog recipe is the perfect drink to prepare this Holiday season. Seasoned with the perfect spice mix of cinnamon, nutmeg, and ginger, this is an eggnog recipe you'll want to make year after year. 

eggnog in glass with cinnamon stick sticking out

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I was once intimidated by the thought of making eggnog from scratch. There are so many methods, and the idea of tempering eggs felt like something only professional chefs could pull off. At one point, I even considered trying the "raw egg" version that some recipes suggest—but I couldn’t quite get myself on board with that idea.

Eventually, I decided to face my fears and try cooked eggnog. Spoiler alert: it’s much easier than expected! I never looked back once I learned how simple and rewarding the process is. Making eggnog from scratch has become one of my favorite holiday traditions.

If you love eggnog like I do, check out my eggnog bread pudding. 

A Quick Look at the Ingredients and Tools You Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • The Star Ingredient, Egg Yolks: The foundation of traditional eggnog, giving it its rich, creamy texture. I only use egg yolks in this recipe; I use the egg whites to make egg white omelets. 
  • Whole milk and heavy cream: These create the creamy, velvety texture essential to eggnog.
  • Granulated sugar: Balances the richness and enhances the flavor with sweetness.
  • Vanilla extract, ground cinnamon, ginger powder, and nutmeg: These spices bring warmth and festive flavor to the eggnog.
  • Optional Add-In: Bourbon, rum, or brandy for a boozy version that pairs well with the spices.
ingredients for eggnog

Tools You’ll Need

  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Thermometer
  • Fine-mesh sieve
  • Pitcher or large bowl

Step by Step Directions on How to Make Homemade Eggnog

Step 1: Warm the Milk and Spices

In a medium saucepan, combine the whole milk, ground cinnamon, ginger powder, and nutmeg. Heat over medium heat, stirring occasionally, until the mixture is steaming and the spices are fragrant. Be careful not to let the mixture boil, as we want to infuse the flavors without scalding the milk.

milk and spices in pot simmering in pot

Step 2: Whisk the Egg Yolks and Sugar

In a large bowl, whisk together the egg yolks and sugar until the mixture becomes light, fluffy, and pale in color. This helps dissolve the sugar and creates a smooth base for the eggnog.

egg yolks whisked with sugar in bowl

Step 3: Temper the Eggs

To avoid curdling the eggs, gradually pour about 1 cup of the warm milk mixture into the egg yolk mixture, whisking constantly. Once combined, pour this tempered mixture back into the saucepan with the remaining milk.

Step 4: Cook Until Thickened

Cook the mixture over low heat, stirring frequently, until it thickens slightly and coats the back of a spoon. Use a kitchen thermometer to check the temperature—it should reach 160°F–165°F (71°C–74°C). This ensures the eggs are safe to consume. Avoid boiling, as it may curdle the mixture.

eggnog coating back of spoon

Step 5: Strain and Cool

Pour the thickened mixture through a fine-mesh sieve into a pitcher or bowl to remove cooked egg bits or spice sediment. This step ensures a silky-smooth eggnog.

Step 6: Add Cream and Flavorings

Stir in the heavy cream, vanilla extract, and alcohol if using.

Step 7: Chill and Serve

Cover and refrigerate the eggnog for at least 2 hours or, ideally, overnight. This resting time allows the flavors to meld together beautifully. Serve chilled, garnished with a sprinkle of freshly grated nutmeg for the ultimate holiday treat. However, you could also serve it warm and enjoy it immediately.

eggnog in glas with cinnamon stick sticking out

What Is Tempering Eggs?

When making eggnog, tempering eggs involves slowly adding a small amount of hot liquid (in this case, the spiced milk mixture) into the beaten egg yolks while whisking constantly. This gradually raises the temperature of the yolks so they can be safely incorporated into the rest of the hot mixture without curdling.

Make Ahead and Storage Instructions

Make Ahead:
Homemade eggnog is even better after resting for a day or two, as the flavors deepen. You can prepare it up to 3 days in advance.

Storage:
Store the eggnog in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving to reincorporate any separated layers.

Reheating Tips:
If you’d like to serve it warm, gently reheat individual servings over low heat, stirring constantly to prevent curdling.

Tanya's Tips for the Best Eggnog

  • Fresh Spices: Freshly grated nutmeg makes a huge difference, providing a more vibrant and aromatic flavor. I stick with ground cinnamon and ground ginger powder in this recipe.
  • Temperature Control: Keep a close eye on the heat while cooking the eggnog. A thermometer is your best friend for achieving the perfect consistency without scrambling the eggs. The eggnog should reach 160°F–165°F (71°C–74°C). If you find the eggnog getting too hot, lower the heat and remove the pan from the heat for a few seconds.
  • Customizable: Adjust the spices or alcohol to suit your taste. For a non-alcoholic version, simply omit the spirits.
  • Toppings:Top your eggnog with whipped cream or freshly grated nutmeg for the perfect finishing touch. Some people like to use whipped egg whites for a lighter, frothier texture. I personally skip this step because I prefer not to use raw egg whites. However, if you’d like to try it, I recommend using pasteurized eggs, which are gently heated to kill bacteria, making them safe to consume raw.
eggnog in glass with jar of eggnog with sign that says eggnog

FAQs

Is it safe to drink eggnog with raw eggs?

Traditional recipes often use raw eggs, but this recipe involves cooking the mixture to 160°F, which eliminates any risk of harmful bacteria while keeping the creamy texture intact. If using raw eggs, I suggest you use pasteurized eggs, which are gently heated to kill bacteria, making them safe to consume raw.

What if my eggnog curdles?

Curdling happens when the mixture overheats. If you notice slight curdling, strain the eggnog through a fine-mesh sieve and whisk it vigorously to smooth it out.

What spices are best for eggnog?

Nutmeg, cinnamon, and ginger are the most common, but you can experiment with cloves or cardamom for unique flavor twists.

I hope you love this eggnog recipe as much as we do! Looking for more Holiday drinks, try these out:

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

eggnog in glass with cinnamon stick sticking out
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Homemade Eggnog Recipe (Spiced and Velvety)

This creamy and rich homemade eggnog recipe is the perfect drink to prepare this Holiday season. Seasoned with the perfect spice mix of cinnamon, nutmeg, and ginger, this is an eggnog recipe you'll want to make year after year. 
Prep Time10 minutes
Cook Time20 minutes
Chill Time2 hours
Total Time2 hours 30 minutes
Course: Drinks
Cuisine: American
Keyword: eggnog recipe, homemade eggnog
Servings: 6
Calories: 466kcal
Author: Tanya

Ingredients

  • 4 cups whole milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ginger powder
  • ¼ teaspoon ground nutmeg
  • 6 large egg yolks
  • 1 cup white granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup Bourbon or Rum optional

Instructions

  • In a medium saucepan, combine the whole milk, ground cinnamon, ginger powder, and nutmeg. Heat over medium heat, stirring occasionally, until the mixture is steaming and the spices are fragrant. Avoid boiling.
  • In a separate large bowl, whisk together the egg yolks and sugar until the mixture is light and fluffy.
  • Gradually pour about 1 cup of the warm milk mixture into the egg yolk mixture, whisking constantly to avoid curdling. Once combined, pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture.
  • Cook the combined mixture over low heat, stirring continuously, until it thickens slightly and coats the back of a spoon, around 5-10 minutes. Make sure it doesn’t boil, we want to get it to a temp of 160F. and use a thermometer to keep it below 160°F (71C).
  • Pour the thickened mixture through a fine-mesh sieve into a pitcher or bowl to remove any bits of cooked egg or spices.
  • Stir in the heavy cream, vanilla extract, and alcohol if using. For a lighter texture, whip the optional egg whites to soft peaks and fold them into the mixture for added frothiness.
  • Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.

Notes

    • Fresh Spices: Freshly grated nutmeg makes all the difference, providing a more vibrant and aromatic flavor. I stick with ground cinnamon and ground ginger powder in this recipe.
    • Temperature Control: Keep a close eye on the heat while cooking the eggnog. A thermometer is your best friend for achieving the perfect consistency without scrambling the eggs. The eggnog should reach 160°F–165°F (71°C–74°C). If you find the eggnog getting too hot, lower the heat and remove the pan from the heat for a few seconds.
    • Although I recommend chilling the eggnog for 2 hours, you could also serve it warm and enjoy it immediately. 

Nutrition

Calories: 466kcal | Carbohydrates: 43g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 248mg | Sodium: 81mg | Potassium: 308mg | Fiber: 0.2g | Sugar: 42g | Vitamin A: 1093IU | Vitamin C: 0.3mg | Calcium: 252mg | Iron: 1mg

Air Fryer Cinnamon Sugared Pecans

by 65 Comments

These Quick and Easy Cinnamon Sugared Pecans are delicious and perfect for snacking, salads, and gift-giving. The perfect cinnamon and sugar mixture coats them, and everyone who loves candied nuts will love them.

cinnamon sugared pecans in bowl with sugared pecans in jars in background

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I recall first seeing sugared pecans at a store in the mall while I was in college. They were delicious and coated in the most delicious sugar mixture. I vowed to find a way to make them at home. The traditional method takes about an hour of baking on low. Once I became an air fryer fan, I tried them there.

Well, let’s just say, it worked! And rather than baking on low and slow for about an hour, I could air fry these pecans in 15 minutes and have perfect sugar-coated pecans. These are perfect for gift-giving, topping on salads, or just snacking when you want a sweet and light snack.

I also understand not everyone has an air fryer. You can use your oven to bake them low and slow on 250 Fahrenheit for 1 hour, stirring every 15 minutes. 

A Quick Look at the Ingredients and Tools to make this Recipe

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Pecan Halves - Pecan halves are the perfect size for this recipe. If using whole pecans, you will likely need to cook them a few minutes longer.
  • Egg white, water, and vanilla extract - these ingredients are used to make the cinnamon and sugar coat and stick to the pecans.
  • White sugar, brown sugar, cinnamon, and salt - These are the ingredients for the cinnamon and sugar coating.
ingredients for cinnamon sugared pecans on table with labels

How to make Air Fryer Sugared Pecans

First, separate an egg and use the egg white. We won't use the egg yolk in this recipe; I usually add it to a pan and fry it. Then, place the egg white in a large bowl with water and vanilla extract and whisk until the egg white mixture is frothy. Add the pecans and stir until they are fully coated. 

egg white, water, and vanilla extract in bowl that has been whisked
pecans coated in egg white mixture

Then add the white and brown sugars, cinnamon, and salt to the pecans and stir until the pecans pieces are covered.

Place in an air fryer basket and spread out; it’s ok if your pecan pieces overlap a bit. 

cinnamon sugar pecans in air fryer basket before air frying

Cook on 300 degrees Fahrenheit for 15 minutes, stirring every 5 minutes.

air fried candied pecans in air fryer basket

Once your 15 minutes are up, remove the pecans and lay them on a parchment-lined baking sheet and allow them to cool for about 5-10 minutes. You’ll notice that the sugar will have hardened during this time. 

candied pecans on baking sheet cooling

Store, enjoy, or give away. 

Tanya's Top Tips

  • I did not spray my basket before placing the nuts in the basket. If you are concerned with sticking, use a parchment sheet liner on the bottom of your basket or lightly spray the basket with oil. 
  • As soon as I finish making the pecans, I place my air fryer basket in soap and water to ensure the sugar mixture does not stick and get stuck to the basket. That will avoid a harder clean-up later. 
  • While this method is tailored for pecans, it can be adapted for other nuts like almonds or walnuts, with adjustments to cooking times as needed.
  • The 15 minute cook time and stirring every 5 minutes is key! I usually set a timer on my phone to make sure I stir it at the right time. Your pecans will not be hard after 15 minutes, they will harden when you lay them on the parchment paper after they cool. It scientifically makes sense as the sugar will harden while it cools. 
  • I used my 5.3 qt air fryer to make these pecans. If using a smaller basket, you'll likely need to cook the pecans in batches.
candied pecans in a bowl with cinnamon stick and pinecone around it

Storage Instructions

  • Store the cooled candied pecans in an airtight container at room temperature for up to 2-3 weeks.
  • I suggest using mason jars for storage, which also makes them suitable for gift-giving.

Looking for other quick snack recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

candied pecans in a bowl with cinnamon stick and pinecone around it
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Cinnamon Sugared Pecans (Cooks in 15 Minutes in the Air Fryer)

These Quick and Easy Cinnamon Sugared Pecans are delicious and perfect for snacking, salads, and gift-giving. They are coated with the perfect cinnamon and sugar mixture and will be loved by everyone who loves candied nuts. 
Prep Time5 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Snack
Cuisine: American
Keyword: cinnamon sugared pecans, sugared pecans
Servings: 12 people
Calories: 331kcal
Author: Tanya

Equipment

Ingredients

  • 1 egg white from a large egg
  • 1 Tablespoon water
  • 1 teaspoon vanilla extract
  • 1 lb pecan halves
  • ½ cup granulated white sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  • Place the egg white in a large bowl with water and vanilla extract and use a whisk to whisk until the egg white mixture is frothy. Then, add the pecans and stir until they are fully coated.
  • Then add the white and brown sugar, cinnamon, and salt to the pecans and stir until the pecans pieces are covered. Place in air fryer basket and spread out, it’s ok if your pecan pieces overlap a bit.
  • Air fry on 300 degrees Fahrenheit for 15 minutes, stirring every 5 minutes. Once your 15 minutes are up, remove the pecans and lay them on a parchment-lined baking sheet and allow them to cool for about 5-10 minutes. You’ll notice that the sugar will have hardened in the 5 minutes.

Video

Notes

  • Pecan halves are a must. Smaller pieces will need a different cook time.
  • I did not spray my basket before placing the nuts in the basket. If you are concerned with sticking, use a parchment sheet liner on the bottom of your basket or lightly spray the basket with oil. 
  • Store these nuts in an airtight container for up to 2-3 weeks, I use mason jars. They are perfect for gift giving.
  • The 15 minute cook time and stirring every 5 minutes is key! I usually set a timer on my phone to make sure I stir it at the right time. Your pecans will not be hard after 15 minutes, they will harden when you lay them on the parchment paper after they cool. It scientifically makes sense as the sugar will harden while it cools. 
  • I used my 5.3 qt air fryer to make these pecans. For smaller air fryers, halve the recipe or cook in batches. 

Nutrition

Calories: 331kcal | Carbohydrates: 23g | Protein: 4g | Fat: 27g | Saturated Fat: 2g | Sodium: 55mg | Potassium: 171mg | Fiber: 4g | Sugar: 19g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

This post was originally published December 9, 2019. It has been updated with new information and photos.

Fresh Grapefruit Cake Recipe (Moist & Flavorful)

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This grapefruit cake is sweet and has a little bit of tang. Glazed with a fresh grapefruit-flavored sugar glaze, it's the perfect treat for any day. 

grapefruit cake sliced in two

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

“Grapefruit cake? Really?” Grapefruit cake? Really?'

That was my husband's initial reaction when I mentioned I would be making this recipe. I suppose he didn’t have much faith in me after my last failed attempt at baking with grapefruit.

But this cake was a success.

I’ve made this grapefruit cake a few times in my household, and it is always a winner. The thing that puts the cake over the top is the glaze.

Feel free to make the cake without it if you would like less sugar, but….I mean, who doesn’t love glaze? Look at it oooze. Never mind, don’t skip the glaze…it’s a must!

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Cake:

all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, grapefruit zest, freshly squeezed grapefruit juice, sour cream or plain Greek yogurt, vanilla extract

For the Glaze:

powdered sugar, freshly squeezed grapefruit juice

ingredients for grapefruit cake on table

Tools You’ll Need

  • Loaf pan
  • Mixing bowls (large and medium)
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Zester or microplane
  • Toothpick (for testing doneness)

How to Make a Fresh Grapefruit Cake from Scratch

Preheat your oven to 325°F. Grease a loaf pan and set it aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside. In a mixing bowl, beat the butter and sugar together until well combined. Add the eggs, one at a time, and continue beating until fully mixed.

Gradually add the flour mixture and milk alternately to the mixing bowl, beginning and ending with the flour mixture. Mix until just combined.

dry ingredients in bowl
mixed grapefruit cake batter in bowl

Stir in the grapefruit zest and ¼ cup of freshly squeezed grapefruit juice. Mix until the batter is smooth and everything is well combined.

Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.

batter for grapefruit cake in pan
freshly baked grapefruit cake in pan

Allow the cake to cool in the pan for about 5 minutes. Carefully remove it from the pan and place it on a cooling rack to cool completely.

To make the glaze, combine the powdered sugar with 3 tablespoons of grapefruit juice. Stir until the glaze reaches your desired consistency. If the glaze is too runny, you can add more powdered sugar, but no more than ¾ cup.

Once the cake has cooled, pour the glaze over the top. Slice, serve, and enjoy! 😊

glaze for grapefruit cake
glazed grapefruit cake on rack

This cake does take about an hour to bake so it's the perfect cake to make on the weekend and eat throughout the week. That's if it last that long.

Why Bake This Cake in a Loaf Pan?

Using a loaf pan makes it easier to slice and serve the cake. You can enjoy it for breakfast, as a snack, or for dessert. Plus, its compact size makes it perfect for gifting or sharing without being overwhelming.

If you don’t have a loaf pan handy, you could use a square or round pan, but the loaf shape is a classic choice that makes this cake stand out!

Storing and Serving Suggestions

To store the grapefruit cake, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. You can keep the cake at room temperature for up to 2 days or refrigerate it for up to 5 days to maintain freshness. You can also freeze it for up to 3 months.

This cake is tasty on its own. However, you can make it even better. Try adding a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar. These toppings give it a light and elegant finish.

Serve it with a cup of coffee, tea, or even a glass of grapefruit juice to complement its tangy, citrusy flavor!

slice of grapefruit cake broken in hald

I hope you love this Cake recipe as much as we do. Looking for more dessert recipes? Try these out:

Here's a video of me baking this cake from start to finish. It's an oldie, but a goodie.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

grapefruit cake sliced in two
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5 from 1 vote

Fresh Grapefruit Cake Recipe

This Grapefruit cake is sweet with a little bit of tang. Glazed with a fresh grapefruit-flavored sugar glaze, it’s the perfect treat for any day. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: grapefruit cake, grapefruit cake recipe
Servings: 8
Calories: 335kcal
Author: Tanya

Ingredients

For the Cake

  • 1 ¾ cups All-Purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 Tablespoons unsalted butter softened
  • ¾ cup white granulated sugar
  • 2 large eggs
  • ½ cup milk
  • 2 Tablespoons Grapefruit zest
  • ¼ cup Fresh grapefruit juice

For the Glaze

  • ½ - ¾ cup powdered sugar
  • 3 Tablespoons grapefruit juice

Instructions

  • Preheat oven to 325 degrees. Grease a loaf pan and set aside.
  • Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • Beat butter and sugar in mixing bowl until well combined. Add eggs and beat in eggs until combined.
  • Add flour mixture and milk alternatively to mixing bowl. Mix until combined.
  • Add grapefruit zest and ¼ cup grapefruit juice. Mix until combined.
  • Pour batter into greased loaf pan. Bake until top is golden brown and toothpick inserted in middle comes out clean, about 1 hour.
  • Allow bread to cool in pan for about 5 minutes. Then remove and set on a cooling rack.
  • Prepare glaze by combining powdered sugar and 3 tablespoons grapefruit juice. Stir until desired consistency. If glaze is too runny, add more sugar but no more than ¾ cup
  • Pour glaze over bread. Serve and Enjoy 🙂

Notes

  • For the best flavor, use freshly squeezed grapefruit juice and zest from a fresh grapefruit. 

Nutrition

Calories: 335kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 168mg | Potassium: 147mg | Fiber: 1g | Sugar: 28g | Vitamin A: 444IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg

*Recipe adapted from Easy Everyday Cooking Cards, Grapefruit Breakfast Bread.

This post was originally published July 13, 2016. It has been updated with new information and photos.

Cream of Mushroom Chicken: One-Pan Recipe

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This Cream of Mushroom Chicken recipe is a simple way to transform chicken breasts into a satisfying, comforting dish. It is covered in a rich, creamy mushroom sauce made from scratch and infused with the perfect blend of seasonings.

cream of mushroom chicken on plate from overhead

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Mushrooms are ideal for transforming the flavor of any simple dish. This recipe takes a regular pan-seared chicken breast and makes it better. It adds sautéed portabella mushrooms and a creamy pan sauce.

Inspired by the well-known cream of mushroom soup, I created this recipe for our busy weeknights. It adds extra protein when we need it.

This recipe is not only simple, but you'll feel like you're eating at a restaurant. You'll be at your dining room table enjoying a restaurant-worthy meal, at home in your pajamas if desired, at a lesser cost.

If you want to make a mushroom sauce that you can pour over everything and anything, then you gotta check out my simple and easy mushroom sauce recipe.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

For the Chicken:

  • Chicken breasts seasoned with salt, paprika, and black pepper to create a flavorful base.
  • Flour for a light coating that helps the chicken achieve a golden crust.

To make the Sauce:

  • Baby portabella mushrooms and garlic for earthy, aromatic flavors.
  • Chicken broth, Dijon mustard, and dried thyme to build a savory, tangy sauce with herbaceous notes.
  • Heavy cream and butter for the ultimate creamy finish.

For Garnish:

  • Fresh parsley for a vibrant pop of color and added freshness.
ingredients for mushroom chicken with labels

Essential Tools

Large skillet, tongs, cutting board and knife, measuring cups/spoons, small bowl or plate, wooden spoon or spatula.

How to Make This Cream of Mushroom Chicken

Step 1: Prep and Season the Chicken

Start by seasoning your chicken breasts with salt, paprika, and black pepper. Lightly dredge each piece in flour to create a golden crust during cooking.

seasoned raw chicken breast on cutting board
chicken coated in flour before searing in skillet

Step 2: Sear the Chicken and Sauté the Mushrooms and Garlic

Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 4–5 minutes per side until they are golden brown. Remove the chicken from the pan and set aside.

In the same pan, melt the butter. Add the mushrooms and cook them for 5–7 minutes until golden and fragrant. Stir in the minced garlic and cook for another minute.

seared chicken breast in a skillet
sauteed mushroom in a skillet

Step 3: Build the Sauce

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the Dijon mustard and thyme, and let the sauce simmer for 3 minutes to reduce slightly.

the mushroom sauce in the skillet

Step 4: Add the Cream and Chicken

Reduce the heat and stir in the heavy cream. Let the sauce thicken for 2–3 minutes before adding the chicken back to the pan. Simmer for an additional 5 minutes, or until the chicken is fully cooked and tender.

chicken breast in skillet covered in mushroom sauce

Step 5: Garnish and Serve

Finish with fresh parsley and serve immediately. This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the sauce.

cream of mushroom chicken plated on white plate with napkin and spoon in the background

Make Ahead and Storage Instructions

Make Ahead

Season and dredge the chicken up to a day in advance. Store it in the refrigerator until ready to cook.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Tanya’s Top Tips

  • Ensure the chicken is dry before seasoning to achieve a perfect sear. I use paper towels to pay the chicken dry before seasoning.
  • If your chicken breasts vary in thickness, use a meat mallet to even them out. You can also split the chicken breast in half. This prevents overcooking and ensures tender, juicy chicken.
  • Scrape up the browned bits after searing the chicken—this is where the magic of flavor happens.

I hope you love this Cream of Mushroom Chicken as much as we do. Looking for more stove-top chicken recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

cream of mushroom chicken on plate from overhead
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Cream of Mushroom Chicken

This Cream of Mushroom Chicken recipe is a simple way to transform chicken breasts into a satisfying, comforting dish. It is covered in a rich, creamy mushroom sauce made from scratch and infused with the perfect blend of seasonings.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: entree
Cuisine: American
Keyword: cream of mushroom chicken
Servings: 4
Calories: 281kcal
Author: Tanya

Ingredients

  • 4 boneless and skinless chicken breast filets patted dry each filet should be even thickness or pound them to even thickness (about 4-6 ounces each)
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ⅓ cup flour
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 8 oz baby portabella mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1 Tablespoon Dijon Mustard
  • ¼ teaspoon dried thyme
  • ½ cup heavy cream
  • 1 Tablespoon fresh parsley chopped (for garnish)

Instructions

  • Season the chicken with salt, paprika, and black pepper. Then dredge each chicken breast lightly in flour. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until golden brown. Remove from the pan and set aside.
  • In the same pan, melt the butter. Add the mushrooms and cook until they release moisture and turn golden, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
  • Add the chicken broth, scraping up any browned bits. Stir in Dijon mustard and thyme. Let the sauce simmer for 3 minutes until slightly reduced.
  • Lower the heat and add the heavy cream. Stir and let the sauce thicken for 2-3 minutes. Add the chicken back to the pan and simmer for another 5 minutes until fully cooked.
  • Sprinkle fresh parsley over the top and serve.

Notes

For the best sear, ensure the chicken breasts are patted dry and evenly thick. This prevents uneven cooking and helps the chicken develop a golden crust when seared. You can use a meat mallet to pound them to an even thickness if needed.

Nutrition

Calories: 281kcal | Carbohydrates: 13g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 656mg | Potassium: 334mg | Fiber: 2g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

15 Turkey Recipes for this Holiday Season

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15 turkey recipes for the holiday season graphic

This post contains affiliate links, please read my full disclaimer here.

Finding a recipe for your holiday turkey can be a daunting task. Are you roasting? Frying? Air Frying? Smoking? While there isn't a wrong way to prepare your bird this holiday, I've compiled a list of the best Turkey recipes I know for you and your family to enjoy!

You don't have to be preparing a huge bird either, prepare a tasty turkey tenderloin meal for you and your spouse. Have a house full of crispy skin lovers? Try a spatchcocked turkey, every bit of skin gets golden and crispy while the meat is still tender and juicy.

I hope you find the perfect recipe for your holiday meals this year. If you tried one of these recipes I would love to hear how it turned out and what your guests thought. Share your story in the comments below!

15+ Turkey Recipes for this Holiday Season

Enjoy preparing your holiday turkey dinner stress-free with these wonderfully flavorful, tender, and juicy turkey recipes.

Photo Credit: www.myforkinglife.com

Roasted Air Fryer Turkey Breast (Bone-In or Boneless)

This Roasted Air Fryer Turkey Breast is juicy and moist and so easy to make. Use bone-in or boneless turkey breast to make this beautiful golden roasted turkey in less than an hour. 
Photo Credit: www.myforkinglife.com

Spatchcock Turkey Recipe

A spatchcocked turkey roasts in less than 2 hours and has wonderfully juicy meat and crispy skin. Level up your Thanksgiving game with a beautifully presented spatchcocked turkey.

Photo Credit: www.africanbites.com

Smoked Turkey

This smoked turkey makes the best holiday main course without taking up any oven space. It’s wet brined in a flavorful mixture of spices and seasonings and then slow-smoked to juicy perfection.

Photo Credit: www.myforkinglife.com

Instant Pot Turkey Breast (Bone-in or Boneless)

This Instant Pot Turkey Breast recipe is the perfect way to make turkey and gravy in the Instant Pot Pressure Cooker. Whether it’s bone-in or boneless, you can have a moist and delicious turkey breast in a fraction of the time.
Photo Credit: www.myforkinglife.com

Air Fryer Roasted Turkey Legs

These Air Fryer Turkey Legs are roasted in the Air Fryer and are nice and crisp on the outside while perfectly juicy on the inside. Take a trip to your favorite fair with this easy recipe. 
Photo Credit: www.myforkinglife.com

Smothered Turkey Wings

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.

Photo Credit: blackpeoplesrecipes.com

Smothered Turkey Necks Recipe

This Southern Smothered Turkey Necks Recipe is a soul food classic. Roasted, oven-baked neck bones and rice drizzled in gravy is a staple Sunday dinner meal.

Photo Credit: onedishkitchen.com

Turkey Cutlets with Gravy | 20 Minutes

Tender and juicy turkey cutlets with a flavorful gravy. This single serving turkey cutlets recipe is so easy and everything cooks in one pan!

Photo Credit: www.myforkinglife.com

Seasoned Air Fryer Turkey Wings

Whether you serve them as part of your Thanksgiving dinner, or as part of a weeknight main meal, these seasoned turkey wings are effortless to make in the air fryer. Ready to enjoy in thirty minutes using just a few basic ingredients.

Photo Credit: www.myforkinglife.com

Juicy Air Fryer Turkey Thighs

It’s so easy to cook these juicy turkey thighs in the air fryer! Beautifully seasoned with crispy skin and done in 30 minutes.

Photo Credit: www.myforkinglife.com

Sous Vide Turkey Breast

My Sous Vide Turkey Breast is cooked low and slow, and flavored with a spice blend of poultry seasoning, Cajun seasoning, and other spices. This simple method of cooking results in deliciously juicy and flavorful turkey breast every time.

Photo Credit: blackpeoplesrecipes.com

Slow Cooker Turkey

Slow cooker turkey helps your holiday be fuss-free. Whether you’re feeding a large family gathering or a paired down intimate dinner, sit back and let your appliance do the work. 
Photo Credit: www.myforkinglife.com

Oven Baked Turkey Tenderloin

My Oven Baked Turkey Tenderloin is a great recipe for using this lean cut of meat. First set the turkey aside to marinate in a blend of soy sauce, orange and lemon juice and zest, and spices, before baking in the oven until soft and tender.

Photo Credit: www.myforkinglife.com

Air Fryer Turkey Tenderloin

My Air Fryer Turkey Tenderloin is simple to prepare and quick to cook. Start by rubbing the tenderloins with olive oil, poultry seasoning, onion powder, salt and pepper, then leave the air fryer to do all the hard work.

Photo Credit: www.myforkinglife.com

Baked Turkey Thighs & Vegetables

When it comes to simple one-pot dishes you can’t beat my Oven Baked Turkey Thighs & Vegetables. The turkey thighs are coated with a blend of spices and placed over a selection of vegetables before being baked in the oven.

Slow Cooker Turkey Breast (with Gravy!)

How do I keep my turkey moist?

In whichever fashion you make your turkey this Thanksgiving, keeping it moist is probably the number one concern. Here are a few key ways to keep your turkey moist.
-Covering the turkey. Covering the turkey breast with foil while baking will help the turkey retain that moisture during the roasting process.
-Brining your turkey. While not necessary, it can be beneficial to soak your turkey in a brine for 2-24 hours.
-Resting your turkey. It's no surprise that your guests will be itching to get their favorite part of your turkey, being patient and allowing those juices to re-distribute throughout the turkey after roasting is really important. Cut it too early, and they'll leak out onto the pan.

What to put in a turkey to add flavor?

If traditional stuffing isn't your go-to, here are a few suggestions to help flavor your turkey from the inside out.

The options are truly endless. My suggestion would be to season the inside cavity of your turkey with salt and pepper at least, then find a combination of fruits and vegetables to provide flavor and moisture at the same time.

Popular options to add moisture to your turkey would include quartered onions, apples, lemons, and oranges. To add additional flavor you could add a bundle of fresh herbs and aromatics, garlic cloves, leeks, or even dried fruits.

How do you cook a turkey without it drying out?

Scared that your turkey is going to dry out? You're not alone, I'm sure. Here are a couple of tips to help keep your bird from drying out.
-Use a meat thermometer: While it may look beautiful and golden on the outside, it may be overdone on the inside. The best way to keep track of the inside of your turkey is to use a meat thermometer.
-Baste your turkey: Don't let those beautiful juices at the bottom of your pan go to waste while roasting. Pour them back over your turkey throughout the roasting process to keep the meat and skin moist.

BBQ Black-Eyed Pea Dip

by 2 Comments

This BBQ Black-Eyed Pea Dip is tangy and full of fantastic flavor. Made with black-eyed peas and seasoned with BBQ sauce, two kinds of cheese, and green chilies.

black eye pea dip with spoon lifting out dip

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I’m that person who must make black-eyed peas every New Year because of tradition. It's said to bring luck and prosperity if you eat it on New Year's Day. I like to change up the recipes we eat on that day, so sometimes I keep it traditional with black-eyed peas cooked in a big ol' pot, and other times I mix it up. 

This is what I consider mixing it up. A delicious dip made with black-eyed peas, cream cheese, cheddar cheese, BBQ sauce, green chilies, and tomatoes...from a can. This dip is so delicious that you won’t even want to wait until New Year's to make it.

Seriously, I made it for Thanksgiving, and everyone loved it. Now, it's the most requested dip I get for parties.

A Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Base Ingredients

  • Black-eyed peas (canned or cooked): The star ingredient provides a hearty and creamy texture while adding a Southern touch.
  • Cream cheese (softened): Adds a creamy, tangy base that binds the dip together.
  • Tomatoes and Green chilies - Adds a flavorful and mildly spicy element, enhancing the dip's overall taste.

Flavor Enhancers

  • BBQ sauce: Delivers the signature smoky, tangy flavor essential to the dip's BBQ profile.
  • Shredded cheese (cheddar or a blend): Melts into the dip, adding gooey richness and a sharp flavor.
  • Garlic powder, Onion powder, and cayenne pepper: Adds depth and enhances the overall savory taste.
  • Onion powder: Complements the garlic and adds a subtle, sweet-savory flavor.
  • Green onion - for garnish
listed ingredients of the recipe with labels

How to make BBQ Black-Eyed Pea Dip

Preheat your oven to 400 degrees Fahrenheit. 

Shred a block of cheddar cheese and cut a block of cream cheese into small pieces. Set aside. Drain black-eyed peas and the can of tomatoes with green chilies and place them in a large bowl. 

Add green chilies, bbq sauce, onion powder, cayenne pepper, ½ of the shredded cheddar cheese, and cream cheese to the bowl and stir until it’s all combined. 

dip ingredients layered in bowl
dip ingredients stirred in bowl

Pour into a 2-quart baking dish. Top with the remainder of the cheddar cheese and bake in a preheated oven on the middle rack for about 15-20 minutes or until the cheese is bubbly. 

cheese covering dip before baking
finished black eye pea dip in serving bowl

Remove from oven and top with chopped green onion. Serve and enjoy!

Tanya's Top Tips:

  • This recipe is so much better with blocked cheddar cheese. It melts better than the pre-shredded kind in the bag. However, if you really need to sub pre-bagged cheese, I would just mix the cheese in the mixture and not spread it on the top before baking. Doing so will stop the cheese from clunking together on top. 
  • This dip is great with tortilla chips, especially the scoops. You can also serve it with fresh cut vegetables, like carrots, celery, and cauliflower.
  • This dip is awesome with a BBQ sauce that has a slight kick to it. I’ve used my homemade BBQ sauce and Sweet Baby Ray’s. 
  • You can prep this dip and place it in the fridge before baking. To bake, remove from the fridge and allow it to get to room temperature before placing it in the oven.

FAQs

Can I use fresh black-eyed peas instead of canned?

Absolutely! Cook the fresh peas until tender, then proceed with the recipe. You will need about 11/2 cups of cooked beans.

How do I adjust the spice level?

To make it milder, skip the cayenne pepper or reduce the green chilies. For more heat, add jalapeños, hot sauce, or extra cayenne.

I hope you love this Black-Eyed Pea Dip as much as we do. Looking for more easy dip recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

black eye pea dip with spoon lifting out dip
Print Recipe
5 from 1 vote

BBQ Black-Eyed Pea Dip

This BBQ Black-Eyed Pea dip is tangy and full of amazing flavor. Made with black-eyed peas and seasoned with bbq sauce, two kinds of cheese, and green chilies. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: black-eyed pea dip, dip recipes
Servings: 8 people
Calories: 305kcal
Author: Tanya

Ingredients

  • 14 oz can black-eyed peas drained
  • 8 oz cream cheese softened and cut into small cubes
  • 10 oz can tomatoes with green chilies
  • 4 oz green chilies
  • ⅓ cup bbq sauce
  • 8 oz block sharp cheddar cheese shredded and separated in half
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 green onion chopped (for garnish)

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • Add drained black-eyed peas, drained tomatoes with green chilies, green chilies, bbq sauce, cream cheese, onion powder, garlic powder, cayenne pepper, and ½ cheese and stir until combined.
  • Pour into a 2 qt baking dish. Top with the remainder of cheddar cheese and bake in preheated oven on the middle rack for about 15-20 minutes or until the cheese is bubbly.
  • Remove from oven and enjoy.

Notes

  • This recipe is so much better with blocked cheddar cheese. It melts better than the pre-shredded kind in the bag. However, if you really need to sub pre-bagged cheese, I would just mix the cheese in the mixture and not spread it on the top before baking. Doing so will stop the cheese from clunking together. 
  • You can prep this dip and place it in the fridge before baking. To bake, remove from the fridge and allow it to get to room temperature, about 30 minutes, before placing it in the oven.
 

Nutrition

Calories: 305kcal | Carbohydrates: 20g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 450mg | Potassium: 302mg | Fiber: 4g | Sugar: 8g | Vitamin A: 781IU | Vitamin C: 6mg | Calcium: 257mg | Iron: 2mg

This post was originally published on December 19, 2019. It has been updated with new information and photos.

Quick and Easy Sautéed Shredded Brussels Sprouts Recipe

by 5 Comments

If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes. They make for a great last minute side dish for Thanksgiving and the holidays.

sauteed shredded brussels sprouts in white bowl with spoon on side

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Love them or hate them, Brussels sprouts are a must have at any Thanksgiving or Christmas table, and I promise you, everyone will love these sautéed shredded Brussels sprouts!

Cooked with apple and honey and finished with blue cheese crumbles, this sweet and salty side dish will work wonderfully with your Thanksgiving Turkey. I started making my sprouts this way when I wanted a quick way to make brussels sprouts. Roasting them in the oven can take up to 30 minutes, but this method takes about 5 minutes of cooking time on the stove.

The only significant prep you really need to do is wash the sprouts and shred them.

I love sprouts; if you do too, be sure to check out my Sweet and Spicy Air Fryer Brussels Sprouts!

Quick Look at the Ingredients

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Vegetables and Fruit - Brussels sprouts and a tart apple, like a Granny Smith.
  • For Cooking - Olive Oil
  • For Flavor - Honey, Blue Cheese Crumbles, Salt and Pepper
labeled ingredient photos of brussels sprouts

How to make sautéed shredded Brussels sprouts

Gather your ingredients. Shred the sprouts and apple in your food processor.

cut brussels sprouts in food processor
brussels sprouts shredded in food processor

Heat oil over medium heat in a large 12-14 inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.

raw shredded brussels sprouts in pan

Add the shredded apples and stir. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.

sauteed shredded brussels sprouts in pan

Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste.

sauteed shredded brussels sprouts with spoon in side and in white bowl

Can you make them ahead of time?

This healthy side dish is so quick to cook, and the sprouts are at their best right out of the skillet. To get ahead of things, you can shred the sprouts a day or two before you are due to serve them and keep them covered in the fridge. Don't pre-shred the apple, or it will brown.

Leftovers will keep well in the fridge for 3 to 4 days and you can reheat them in the skillet to serve.

cooked shredded brussels sprouts with raw brusel sprouts on the side

What do you serve them with?

I enjoy these sautéed shredded Brussels sprouts as part of a quick and easy weeknight meal, but they of course won't be out of place at any Thanksgiving or holiday table. Try them with your other favorite sides and these mains:

How do you make Brussels sprouts not taste bitter?

If you usually don't like the bitterness of spouts, I'm here to change your mind with this recipe! By finely shredding the sprouts, you allow the chemical that produces a bitter flavor to escape during cooking, and that's why even the sprout haters will love this!

The blue cheese and honey also balance the flavor, and I promise you, everyone will be asking for more!

Tanya's Top Tips

  • You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
  • Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
  • Use the shredding disk of a food processor to shred the apples.
  • If you're not a fan of blue cheese, feel free to substitute it with feta, goat cheese, or even Parmesan for a milder flavor.

More Vegetable Side Dishes

I hope you like this brussels sprouts recipe as much as we do! Looking for more quick vegetable side dishes? Try these out: 

Watch this video tutorial and see how I make these sautéed shredded brussels sprouts from start to finish.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

sauteed shredded brussels sprouts in white bowl with spoon on side
Print Recipe
5 from 2 votes

Sautéed Shredded Brussels Sprouts Recipe

If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: how to saute Brussels sprouts, quick brussels sprouts recipe, sprouts with blue cheese
Servings: 4 servings
Calories: 243kcal
Author: Tanya

Ingredients

  • 3 Tablespoons olive oil
  • 16 oz fresh brussels sprouts shredded
  • 1 Granny Smith Apple or other tart apple, shredded
  • 3 Tablespoons honey
  • ¼ cup crumbled blue cheese
  • Salt and pepper to taste

Instructions

  • Heat oil over medium heat in a large 12-14 inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.
  • Add the shredded apples and stir. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.
  • Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste.

Video

Notes

  • You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
  • Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
  • Use the shredding disk of a food processor to shred the apples.

Nutrition

Calories: 243kcal | Carbohydrates: 30g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 155mg | Potassium: 511mg | Fiber: 5g | Sugar: 20g | Vitamin A: 944IU | Vitamin C: 98mg | Calcium: 95mg | Iron: 2mg

This post was originally published on November 13, 2020. It has been updated with new photos and information.

Juicy Pan Seared Pork Chops

by Leave a Comment

These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.

pan seared pork chop on plate

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I've fallen in love with my stove again. Give me a skillet and a protein, and I can make some magic happen. That's how I feel about these Pan-Seared Pork Chops.

These pork chops show up on rotation on our dinner table, mainly because they are quick and perfect for busy weeknights. I like to sear pork chops when I'm making a smaller amount, about 2 pork chops, to serve for myself and my hubby.

Here's Why I think You'll Love this Particular Recipe

  • Quick and Easy: Ready in less than 30 minutes with minimal prep!
  • Perfectly Seasoned: A blend of spices adds depth to each bite, while butter and rosemary adds an aromatic, savory finish.
  • No Special Equipment Needed: All you need is a skillet and a few kitchen basics.

If you love pan-seared recipes, you'll love this pan-seared steak.

A Quick Look at the Ingredients You’ll Need

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Pork Chops: I use bone-in pork chops, but this method also works with boneless pork chops, thick-cut pork loin chops, or pork rib chops. Make sure the chops are 1-inch thick or thinner. Thicker pork chops would need to be finished in the oven.
  • Seasoning and Cooking: salt, black pepper, garlic powder, onion powder, smoked paprika, optional cayenne pepper, olive oil (or vegetable oil), unsalted butter, fresh rosemary sprigs

Tip: If using boneless or thinner chops, adjust the cooking time slightly as they cook faster than bone-in chops.

ingredients for pan seared pork chops on white counter

Essential Tools:

  • Cast iron or stainless steel skillet – for searing the pork chops to achieve a golden-brown crust.
  • Tongs – to safely flip the pork chops during cooking.
  • Spoon – for basting the pork chops with butter and rosemary.
  • Paper towels – to pat the pork chops dry before seasoning.
  • Small mixing bowl – to combine the seasoning blend.
  • Meat thermometer – to ensure the pork reaches an internal temperature of 145°F (63°C).
  • Plate or cutting board – for resting the pork chops after cooking.

How to Make Juicy Pan-Seared Pork Chops

Step 1: Season the Pork Chops

Start by patting the pork chops dry with a paper towel. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mix evenly over both sides of each pork chop.

seasonings for pork chops combined in bowl
seasoned raw pork chops in the glass

Step 2: Preheat the Skillet

It's best to use a stainless steel or cast iron skillet. Begin by heating the skillet over low heat for about 7 minutes. Then, turn the heat to medium-high and let it heat for an additional 3 minutes.

Step 3: Sear the Pork Chops

Add olive oil to the skillet, swirling to coat the bottom. Carefully place the pork chops in the skillet and let them sear undisturbed for 3–4 minutes, until they develop a golden-brown crust. Flip the pork chops and sear for another 3–4 minutes on the other side.

raw pork chops in skillet
cooked pork chops in skillet

Step 4: Baste with Butter and Herbs

Once both sides are seared, reduce the heat to medium. Add the butter and fresh rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops. Baste for about 1–2 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Remove from the skillet.

pork chops in the pan with rosemary

Step 5: Let the Pork Chops Rest

Allow the pork chops to rest for 5-10 minutes before cutting into them.

Tanya's Top Tips

  • Preheating your skillet and searing the pork chops over medium-high heat, rather than high heat, allows the pork chops to sear without burning the chops or the seasonings on them. You'll notice that I'll enable the pan to warm up over low heat first before increasing the heat. I've found that this allows my pan to reach the perfect temperature for searing.
  • Using a meat thermometer is essential here to avoid overcooking. Pork chops can go from juicy to dry very quickly, so aim for an internal temperature of 145°F (63°C) for perfectly tender results.

Recipe Tips and Variations

  • Use Boneless Pork Chops: Boneless pork chops will cook slightly faster, so reduce the sear time to 2–3 minutes per side over medium-high heat. Then, baste with the butter and rosemary for 1–2 minutes, until they reach an internal temperature of 145°F.
  • Swap the Herbs and seasonings: Fresh thyme or sage can be used in place of rosemary if you’d like a different herb profile. For seasonings, use a pork chop seasoning or BBQ seasoning for a different flavor profile.
pan seared pork chops on blue plate

What to Serve with Pan-Seared Pork Chops

These rosemary butter pork chops (pork cutlets) are versatile and pair well with a variety of sides. Here are a few ideas: mashed potatoes, roasted vegetables, like roasted broccoli or cauliflower, or a simple salad.

Storage and Reheating Tips

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat with a bit of butter or oil to prevent drying out. Cover and warm for 5-7 minutes, flipping halfway through, until heated through. You can also reheat in the microwave in 30-second intervals, though this may slightly reduce juiciness.

fork picking up a piece of pork chop

I hope you like this pan-seared pork chops recipe as much as we do! Looking for more stovetop entrees? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

pan seared pork chop on plate
Print Recipe
5 from 1 vote

Juicy Pan-Seared Pork Chops

These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.
Prep Time5 minutes
Cook Time16 minutes
Total Time21 minutes
Course: entree
Cuisine: American
Keyword: pan seared pork chops
Servings: 2 people
Calories: 758kcal
Author: Tanya

Ingredients

  • 4 bone-in pork chops about 1 inch thick, patted dry
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 2 Tablespoons olive oil or vegetable oil
  • 1 Tablespoon unsalted butter
  • 2 sprigs fresh rosemary

Instructions

  • In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix evenly over both sides of the pork chops.
  • Heat a large skillet, preferably cast iron or stainless steel, over low heat for about 7 minutes to warm it up evenly. Then, increase the heat to medium-high and heat the skillet for an additional 3 minutes.
  • Add the olive oil to the skillet, swirling it to coat the bottom.
  • Place the pork chops in the hot skillet and let them sear undisturbed for 3–4 minutes, or until a golden-brown crust forms on the bottom. Flip the pork chops and sear the other side for another 3–4 minutes.
  • Reduce the heat to medium, then add the butter and rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops with the rosemary-infused butter for 1–2 minutes, until the internal temperature of the pork chops reaches 145°F (63°C).
  • Remove the pork chops from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.

Notes

  • For boneless pork chops, reduce sear time to 2–3 minutes per side over medium-high heat, then baste with butter and rosemary for 1–2 minutes until the internal temperature reaches 145°F (63°C) to keep the chops juicy and tender.
  • Use a meat thermometer to check doneness. Pork chops can go from juicy to overcooked quickly, so aim for an internal temperature of 145°F (63°C) for the best results, then let them rest for 5 minutes before serving.

Nutrition

Calories: 758kcal | Carbohydrates: 2g | Protein: 71g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 1352mg | Potassium: 1200mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 459IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 2mg

Air Fryer Chocolate Molten Lava Cakes

by 52 Comments

These Chocolate Molten Lava Cakes are filled with a delicious chocolate lava center. Bake them in the air fryer for a quick and easy dessert.

molten lava cake on white plate with whipped cream and blueberries in the background

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love baking small-batch desserts in my air fryer, like these air fryer brownies. Since the air fryer doesn’t need much of a preheat time, dessert in the air fryer can be made in about 10 minutes from start to finish. And don’t get me started on the fact that you don’t have to heat the entire house with the oven. Thank you, Air Fryer, for keeping me cool in the summer time.  

The beauty of these lava cakes is that they have a nice and gooey molten middle. They’re rich and full of yummy chocolate flavor. The key to a yummy molten lava cake is to slightly underbake them just a tad to let the middle stay molten. However, if you accidentally overbake them, they will still taste amazing.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Unsalted butter - A quick note about the butter: I used regular unsalted butter. Avoid using the fancy butter with higher butter-fat ratios.
  • Semi-sweet chocolate bar - I buy a 4-ounce bar and break it into pieces.
  • Eggs - 1 large egg and 1 egg yolk from a large egg
  • Other Ingredients - White granulated sugar, vanilla extract, all-purpose flour, and a pinch of salt.

How to make Molten Lava Cakes in the Air Fryer

First, grease 3 6-ounce ramekins and set aside. 

Then melt butter and a 4 oz chocolate bar in a microwave-safe bowl in 30-second increments, stirring every 30 seconds until entirely melted. It usually takes about a 1-minute total before my chocolate and butter are melted and smooth. Set aside.  

melted chocolate in a glass bowl with spatula sticking out

Then, in a separate large bowl, beat 1 large egg, 1 egg yolk, ½ teaspoon vanilla extract, and 3 Tablespoons sugar together until eggs are thoroughly beat. I use my electric beaters and beat the eggs.

eggs and sugar in glass bowl
eggs and sugar in bowl after beaten

Then add 3 Tablespoons flour and the chocolate mixture and stir until combined. Add the mixture into the ramekins, filling each one about halfway. 

chocolate mixture in bowl
chocolate mixture in ramekins in air fryer basket

Place in the air fryer basket and cook on 370 degrees Fahrenheit for 7-10 minutes.

baked chocolate molten lava cakes in air fryer basket

Once done air frying, use a clean, thick dish towel to remove ramekins from the air fryer basket. Allow the cakes to cool in a ramekin for about 1 minute. Use a butter knife to loosen the cake from the ramekin and turn them over onto a plate. Serve with fresh whipped cream, ice cream, fresh berries, or top with powdered sugar and enjoy. 

molten lava cakes on little white plates with whipped cream and blueberries and mint on plate

And there you have it, delicious easy molten cake made right in your air fryer.

close up photo of molten lava cake and the chocolate puring out

Tanya's Top Tips:

  • Different air fryer brands will bake these at different speeds, hence the 7-10 minute cook time. These should not take longer than 10 minutes to cook. A shorter cook time will cause a more runny molten, 10 minutes will make it more thick.
  • Use a good quality chocolate bar for this recipe. I use semi-sweet chocolate.
  • The ramekins are very hot after baking in the air fryer. I found a clean thick dish towel worked best for getting a grip on the ramekins and removing them from the air fryer.

Make Ahead and Storage Options

Make-Ahead: Preparing these Chocolate Molten Lava Cakes in advance is easy! Simply mix the batter and fill the ramekins, then cover them with plastic wrap and store in the refrigerator for up to 24 hours. When you’re ready to bake, take the ramekins out and let them sit at room temperature for about 10–15 minutes. Then, bake as directed, adding a minute or two if needed to ensure they have that gooey center.

Storage: While these cakes are best enjoyed fresh from the oven, you can store any leftovers. Once cooled, cover the ramekins with plastic wrap or transfer the cakes to an airtight container and store in the refrigerator for up to 2 days.

Reheating: To reheat and keep the gooey center, warm the lava cake in the microwave for about 20–30 seconds on medium power. This should warm it through without cooking it further, helping to retain that molten texture.

Looking for more small batch quick dessert recipes for your air fryer? Try these out:

molten lava cake on white plate with blueberries in background
Print Recipe
4.77 from 30 votes

Air Fryer Chocolate Molten Lava Cakes

These Chocolate Molten Lava Cakes can be quickly made in your air fryer. With a nice gooey and delicious middle, these molten cakes are the perfect quick dessert.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: air fryer chocolate molten cake, chocolate molten lava cake
Servings: 3 people
Calories: 526kcal
Author: Tanya

Equipment

Ingredients

  • 6 Tablespoon unsalted butter cut into pieces
  • 4 oz semi-sweet chocolate bar broken into pieces
  • 1 large egg
  • 1 egg yolk from a large egg
  • 3 Tablespoons white sugar
  • ½ teaspoon vanilla extract
  • 3 Tablespoons all-purpose flour
  • pinch of salt

Instructions

  • Grease 3 6-ounce ramekins and set aside.
  • Melt butter and chocolate in a microwave-safe bowl in for about 1 minute until melted, stirring every 30 seconds. Set aside.
  • In a separate large bowl, use an electric beater and beat egg, egg yolk, vanilla extract, and sugar together until well blended.
  • Then add flour, the chocolate mixture, and a pinch of salt and stir until combined. Pour the mixture into the ramekins, filling each one about halfway.
  • Place in the air fryer basket and air fry on 370 degrees Fahrenheit for 8-10 minutes.
  • Once done air frying, use a clean thick dish towel to remove ramekins from the air fryer basket. Allow cake to cool in a ramekin for about 1 minute. Use a butter knife to loosen the cake from the ramekin and turn over onto a plate. Serve with fresh whipped cream, fresh berries, or topped with powdered sugar and enjoy.

Video

Notes

Different air fryer brands will cook these at different speeds, hence the 7-10 minute cook time. These should not take longer than 10 minutes to cook.

Nutrition

Calories: 526kcal | Carbohydrates: 36g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 182mg | Sodium: 31mg | Potassium: 235mg | Fiber: 3g | Sugar: 26g | Vitamin A: 884IU | Calcium: 46mg | Iron: 3mg

This post was first published on February 4, 2020. It has been updated with additional information.

Cherry Pineapple Dump Cake (Easy & Delicious)

by 15 Comments

When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go-to! This Cherry Pineapple Dump Cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!

cherry pineapple dump cake in bowl with ice cream on top

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This Cherry Pineapple Dump Cake is one of my go-to recipes when I have last-minute guests or just fancy whipping up a tasty dessert for the family. My husband grew up eating it, and I was hooked once he made it for me.

Don't get turned off by the name, it's actually a really delicious dessert. A dump cake is essentially when you "dump" a few ingredients in a pan and bake it in the oven until it's golden and set. It has the taste of cake but the texture is more like a cobbler. Serve it with vanilla ice cream for the ultimate dessert.

This dump cake is made with boxed yellow cake mix, crushed pineapples, cherry pie filling, butter, and pecans for a bit of crunch. It really does take minutes to put together and it's so convenient! It's easy enough to make that your kids can help you out in the kitchen with it!

Be sure to try my other cakes made with boxed cake mix, like my Cola Cake and Caribbean Rum Cake too!

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Wet Ingredients - Crushed Pineapple from a can, Cherry Pie Filling from a can
  • Dry Ingredients - Yellow Cake Mix. Feel free to sub with other flavors if you prefer.
  • Remaining Ingredients - Unsalted butter, Chopped Pecans
  • Optional Toppings - Vanilla ice cream or whipped cream for serving

How to make cherry pineapple dump cake

Preheat the oven to 325 degrees Fahrenheit (162.8 °C) and grease a 13x9 baking dish.

Pour the crushed pineapple and cherry pie filling in the pan and spread over the pan. Pour the cake mix over the pan, covering the pineapple and Cherry pie filling.

pineapple and cherry in baking pan
ingredients in pan with cake mix on top

Add grated or sliced butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.

grated butter on top of cake in pan
unbaked cherry pineapple dump cake in pan

Bake in the preheated oven for 55 to 65 minutes until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

finished baked cherry pineapple dump cake in pan

Serve as is or top with vanilla ice cream or whipped cream.

How long does it keep?

This recipe makes a lot of cake, and the good news is, is that it keep well covered in the fridge for up to 5 days, so you can enjoy it for an easy dessert throughout the week. The cake can be eaten cold right out of the fridge, or you can reheat it in the oven to serve.

Cover the cake with foil and reheat at 325 degrees Fahrenheit (162.8 °C) for 10 to 15 minutes to warm through. You can also reheat it for 30 seconds in the microwave.

Can you freeze it?

Yes! This cherry pineapple dump cake is freezer-friendly and will keep well for up to 3 months. Let it cool fully before wrapping securely or place in an air-tight container. Thaw the cake fully in the fridge overnight before reheating to serve.

What do you serve it with?

This dump cake, of course, can be eaten straight out of the dish with a spoon! It's delicious served with a scoop of ice cream or a dollop of whipped cream for a dessert that everyone will love!

close up of dump cake with spoon taking some out

Tanya's Top Tips

  • Don't drain the pineapple, the juices in the can help to keep the cake nice and moist.
  • For best results, use a grater to shred the butter when it's cold. You can use a knife to cut it into small pieces if you don't have a grater.
  • Make sure that each layer of the cake is fully covered for an even texture.
  • Bake the cake in a fully preheated oven for the best results.

Avoiding Dump Cake Disasters

  • To avoid a powdery topping, make sure you cover all the cake mix with butter. Grated butter works best for this.

More Cake Recipes

If you have tried this Cherry Pineapple Dump Cake recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

close up of dump cake with spoon taking some out
Print Recipe
5 from 4 votes

Cherry Pineapple Dump Cake

When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go to! This cherry pineapple dump cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: cherry dump cake, how to make a dump cake, pineapple dump cake
Servings: 12 servings
Calories: 470kcal
Author: Tanya

Ingredients

  • 20 oz can crushed pineapple undrained
  • 21 oz can Cherry Pie filling
  • 15.25 oz box Classic Yellow Cake Mix
  • 2 sticks unsalted butter shredded or cut into pieces
  • 1 cup chopped pecans
  • Vanilla ice cream or whipped cream for serving

Instructions

  • Preheat the oven to 325 degrees Fahrenheit and grease a 13x9 pan.
  • Pour the crushed pineapple and Cherry pie filling in the pan and spread over the pan. Pour Cake mix all over the pan, covering the pineapple and Cherry pie filling.
  • Add butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.
  • Bake in the preheated oven for 55 to 65 minutes, until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

Notes

  • Don't drain the pineapple, the juices in the can help to keep the cake nice and moist.
  • For best results, use a grater to shred the butter when it's cold. You can use a knife to cut it into small pieces if you don't have a grater.
  • Make sure that each layer of the cake is fully covered for an even texture.
  • Bake the cake in a fully preheated oven for the best results.

Nutrition

Calories: 470kcal | Carbohydrates: 64g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 381mg | Potassium: 176mg | Fiber: 2g | Sugar: 29g | Vitamin A: 601IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 2mg

I originally published this post on October 18, 2021 and have updated it with new photos and information.

The Best Southern Candied Sweet Potatoes

by 102 Comments

These Southern Candied Sweet Potatoes are covered in delicious syrupy goodness and will melt in your mouth with each and every bite. It’s the perfect side dish for every table. 

candied sweet potatoes in baking dish

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

One of my favorite Southern Sides is a small side of candied yams. It’s something I always grab a small spoonful of to go along with the savory goodness of collard greens, macaroni and cheese, and crispy fried chicken.

Now there’s a difference between a sweet potato and a yam. However, yams are hard to come by in my neighborhood so I usually just grab a few sweet potatoes to make this classic side dish. 

You’ll only need a few ingredients to make this Southern dish and you won’t need a ton of spices. The fact is, what makes a delicious southern candied sweet potato is the sweet syrup mixture composed of butter and sugar that gets doused over the slices of sweet potatoes. This is a baked candied sweet potato recipe which makes the sweet potatoes super tender but with the slightest hint of bite.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Sweet Potatoes - 2 lbs sweet potatoes peeled and sliced about ½ inch thick, and a little salt.
  • Syrup Base - unsalted butter, brown sugar, granulated white sugar, cinnamon, nutmeg, orange juice.
southern candied sweet potatoes sitting on wooden spoon

How to make Candied Sweet Potatoes

First, preheat your oven to 350 degrees Fahrenheit. 

Grab 4 medium-sized sweet potatoes (about 2 lbs) and wash, peel, and cut them into slices, about ½ inch thick. Then lay them flat in a 13x9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.  

four whole ray sweet potatoes
sliced sweet potatoes in 13x9 pan

Then in a heavy-duty saucepan, melt your butter over medium-low heat. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice. This slight hint of citrus adds a lovely brightness to the dish. 

Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered.

sauce pan with sugar butter mixture with white spoon sticking out
raw sliced sweet potatoes covered in butter sugar mixture

Cover tightly with foil and place in your preheated oven. 

Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are tender. I usually poke a few pieces with a fork to ensure they are tender to my liking. 

Remove from the oven and allow the sweet potatoes to cool a bit. It’ll give that syrup a little time to thicken up. 

finished candied sweet potatoes with wooden spoon in pan

What to serve Southern Candied Sweet Potatoes with? You can’t go wrong with these Southern staples:

How to store

To store candied sweet potatoes, first, allow them to cool completely after cooking. Then, transfer the cooled sweet potatoes to an airtight container or cover the baking dish with plastic wrap or aluminum foil before refrigerating them for up to 3-5 days.

If you want to store them longer, you can freeze them by placing them in a freezer-safe airtight container or wrapping them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months. 

To serve, simply thaw the frozen sweet potatoes overnight in the refrigerator and reheat them according to the reheating instructions provided below.

To prepare this dish ahead of time

You can prepare candied sweet potatoes ahead of time for convenience. Cook them slightly underdone, cool them, and store them in the refrigerator for up to 3 days. When ready to serve, let them sit at room temperature for 30 minutes and reheat at 350°F (175°C) for 20-30 minutes.

Notes on this recipe:

  • You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst. 
  • I don’t add marshmallows to this recipe as I feel it’s sweet enough as is. 
  • I hope you enjoy this recipe as much as we do. If you like this recipe but want a quicker version, try my stovetop candied sweet potatoes. Or get your bake on and make this sweet potato pie or this sweet potato casserole.
candied sweet potatoes in baking dish

Watch this video tutorial and see how I make these sweet potatoes from start to finish. 

candied sweet potatoes in baking dish
Print Recipe
4.79 from 132 votes

The Best Southern Candied Sweet Potatoes

These Easy Southern Candied Sweet Potatoes are covered in a sugar buttery mixture and baked until tender. It’s the perfect side dish for any table.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: candied yams, southern candied sweet potatoes
Servings: 4 people
Calories: 659kcal
Author: Tanya

Equipment

Ingredients

  • 2 lbs sweet potatoes peeled and sliced about ½ inch thick
  • ½ teaspoon salt
  • ½ cup unsalted butter
  • ¾ cup packed brown sugar
  • ½ cup granulated white sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 Tablespoons orange juice

Instructions

  • Preheat your oven to 350 degrees Fahrenheit.
  • Lay Sweet Potatoes flat in a 13x9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.
  • Melt your butter over medium-low heat in a heavy-duty saucepan. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice.
  • Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered with the butter. Cover tightly with foil and place in your preheated oven.
  • Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are fork-tender.
  • Remove from the oven and allow the sweet potatoes to cool a bit. Serve and enjoy.

Video

Notes

You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst.
The nutritional info may seem to be on the high side, but remember you're not eating all of the buttery syrup...unless you want to 🙂

Nutrition

Calories: 659kcal | Carbohydrates: 113g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 630mg | Potassium: 836mg | Fiber: 7g | Sugar: 75g | Vitamin A: 32902IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 2mg

This post was originally published on October 3, 2019. It has been updated with additional helpful tips.

Creamy Pressure Cooker (Instant Pot) Mashed Potatoes

by 12 Comments

These Instant Pot Mashed Potatoes are creamy and absolutely delicious. There’s no need to drain any liquid when making these potatoes, just place them in your Pressure Cooker, cook, open and season. 

instant pot mashed potatoes on a spoon with chives on top

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Listen. These mashed potatoes are on another level. I’ve had some that are so stiff that I wonder if they were even mashed, and I’ve had some that were way too watery. But these mashed potatoes made in the Pressure Cooker are so good you’ll think you got them from a 5-star restaurant when, in reality, you made them right in your very own kitchen. 

For this recipe, I've used an electric pressure cooker. I've made these in multiple brands, the Instant Pot Pressure Cooker, the Mealthy Pressure Cooker, and the Our Place Multi Cooker. All had excellent results.

Ingredients for Pressure Cooker Mashed Potatoes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

This recipe is quite easy to make and only includes a few ingredients:

If you did a double-take at the white truffle flavored olive oil, I totally understand. It’s not a common ingredient in most mashed potato recipes but it’s oh so good. However, if you can’t find it, replace it with a little butter for that traditional buttery mashed potato taste.

mashed potatoes covered in chives in white bowl

How to Make Creamy Instant Pot Mashed Potatoes

I use my 6qt Pressure Cooker to make this recipe. First, wash, peel and chop 5 medium russet potatoes into 2-inch chunks. Then place them in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”

cut potatoes in instant pot insert with water being poured into the instant pot insert
cut potatoes in instant pot insert with heavy cream being poured into the instant pot insert

Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down. 

Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure by turning the valve to “Vent.” Once all the pressure is released, open the lid and add your white truffle flavored olive oil, parmesan cheese, and salt.

cooked mashed potatoes in instant pot insert with hand holding white truffle olive oil
cooked mashed potatoes in instant pot insert with hand holding parmesan cheese

Then begin to mash the potatoes with a potato masher until creamy.

instant pot mashed potatoes that have been mashed inside instant pot insert

These potatoes are so smooth and creamy I generally eat them on their own but you could top them with some freshly cut chives or green onion, homemade gravy, or whatever else goes well with mashed potatoes. 

Storage Options

For storing your mashed potatoes, place them in an airtight container and refrigerate for up to 3-4 days. To reheat, transfer the mashed potatoes to a microwave-safe dish and heat in the microwave in 30-second intervals, stirring between each to ensure even heating.

Alternatively, you can reheat them on the stovetop over low heat, adding a splash of milk or cream to maintain the creamy texture. If freezing, store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Tanya's Top Tips

  • You can skip the truffle oil and parmesan and opt for butter instead. 
  • I’ve made this recipe in the 6 qt Instant Pot and 6qt Mealthy Pressure Cooker. 
  • You could also use an electric beater to mash the potatoes. I would recommend removing the potatoes from the pressure cooker insert into a large bowl before using an electric beater. 
  • I’ve never had to drain my potatoes with this recipe. The pressure in the Instant Pot, as well as the fact that potatoes will release their own liquid, is why you don’t need to submerge the potatoes water.

If you liked this Instant Pot Mashed Potato recipe, you may like these as well:

Looking for recipes to serve this with? Try these out:

mashed potatoes on spoon with pressure cooker in background
Print Recipe
5 from 6 votes

Creamy Instant Pot Mashed Potatoes

These easy no drain Instant Pot Mashed Potatoes come put perfectly creamy each and every time. They’re so creamy and delicious that you can skip the gravy if you want to.
Prep Time5 minutes
Cook Time11 minutes
Rise to Pressure and Natural Release18 minutes
Total Time34 minutes
Course: Side Dish
Cuisine: American
Keyword: creamy mashed potatoes, instant pot mashed potatoes, pressure cooker mashed potatoes
Servings: 6 people
Calories: 274kcal
Author: Tanya

Equipment

Ingredients

  • 2 ½ lbs russet potatoes About 5 medium-sized potatoes, peeled and chopped into 2 inch chunks
  • 1 ¼ cup water
  • ½ cup heavy cream
  • 1 Tablespoon white truffle flavored olive oil
  • ½ cup freshly grated parmesan cheese
  • Salt to taste*

Instructions

  • Place potatoes in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”
  • Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down.
  • Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure. Open the lid and begin to mash the potatoes with a potato masher.
  • Add the white truffle flavored olive oil, parmesan cheese, and salt and stir until combined. Serve and Enjoy 🙂

Video

Notes

*I use about 2 teaspoon of salt. But you may prefer more or less, so salt to taste 🙂
These mashed potatoes are great paired with this homemade gravy. 

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 922mg | Potassium: 813mg | Fiber: 2g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 2mg

This post was first published on October 15, 2019. It has been updated with new information.

Sautéed Beet Greens (Quick and Tasty)

by 18 Comments

These sautéed beet greens are a flavorful and tasty side dish that comes together quickly with just a handful of ingredients. This is such a delicious recipe to make the most of your beet greens!

sauteed beet greens in white plate with spoon on side

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If I'm being quite honest, you can never have enough side dishes, especially when they look and taste as good as this!

I love beets! My air fryer beet chips and beet, apple and carrot juice are two favorites, but I hate to see those beautiful greens go to waste! Instead of throwing them out, turn them into a lovely side dish!

If you're a fan of easy sauteed greens, you will love this sautéed spinach recipe.

Ingredients for Sautéed Beet Greens

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Olive Oil: To sauté. You can also use vegetable, canola or other neutral oil you have.
  • Beet Greens - When you buy a bunch of beets from the store, they usually come with the attached beet greens. Remove them from the beets and make this recipe.
  • Onion and Garlic - of course, for the best flavor.
  • Broth: I like the flavor that chicken broth adds, but you can make this dish vegan by using vegetable broth.
  • Apple Cider Vinegar - for a bit of brightness to the dish. Feel free to sub with other acids, like lemon juice.
ingredients for beet greens laid out

How To Make Sautéed Beet Greens

Chop the beet greens into small pieces so that they are ready to use. Make sure the beet leaves and stems are separated.

Heat oil in a 10-in skillet over medium heat. Add beet stems and onion and sauté until stems and onion have softened, about 5 minutes.

Stir in garlic and cook for an additional minute.

garlic added to skillet with onions and beet greens mixed

Stir in beet green leaves and chicken broth and cook for 2-3 minutes, or until beet greens have softened.

Then, stir in apple cider vinegar and salt to taste.

greens added to skillet with beet stems and onions
sauteed beet greens in skillet

Serve and enjoy 🙂

What do you serve them with?

Beet greens are a really versatile side dish and are great to serve with your favorite weeknight meals, or for larger celebratory family meals. Try them with:

Can you make this ahead of time?

I like to serve these greens as soon as they are cooked, but if you have leftovers you can store them in an airtight container for 2 to 3 days. You can then either heat them through on the stovetop to serve, or even serve them cold as a salad.

What do beet greens taste like?

Beet greens are totally edible and 100% delicious! They taste similar to other dark greens like Swiss chard. Beet greens are slightly earthy, sweet, and with a hint of bitterness.

They are also full of nutrients, so they are a great addition to your diet. These greens contain no fat and are rich in vitamin K, calcium and iron.

beet greens in white plate with fork on the side

Tanya's Top Tips

  • Be sure to wash the greens before chopping them to remove any dirt.
  • The greens should be cooked on a medium heat. Don't cook them on a high heat or they could burn.
  • Use vegetable broth to make this side dish vegan.

More Easy Side Dish Recipes

sauteed beet greens in white plate with spoon on side
Print Recipe
4.91 from 11 votes

Sautéed Beet Greens

These sautéed beet greens are a flavorful and tasty side dish that comes together quickly with just a handful of ingredients. This is such a delicious recipe to make the most of your beet greens!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: beet greens, how to cook beet greens
Servings: 2 servings
Calories: 91kcal
Author: Tanya

Ingredients

  • 1 Tablespoon olive oil
  • 1 bunch beet greens, from 3-4 beets chopped into small pieces, stems and leaves separated
  • ½ medium yellow onion chopped
  • 2 cloves garlic minced
  • ¼ cup chicken broth or vegetable broth
  • ½ Tablespoon apple cider vinegar
  • Salt to taste

Instructions

  • Heat oil in 10-in skillet over medium heat. Add beet stems and onion and sauté until stems and onion have softened, about 5 minutes. Stir in garlic and cook for an additional minute.
  • Stir in beet green leaves and chicken broth and cook for 2-3 minutes, or until beet greens have softened. Stir in apple cider vinegar and salt to taste.

Notes

  • Be sure to wash the greens before chopping them to remove any dirt.
  • The greens should be cooked on a medium heat. Don't cook them on a high heat or they could burn.
  • Use vegetable broth to make this side dish vegan.

Nutrition

Calories: 91kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 445mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3163IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 1mg

This post was originally published May 7, 2020. It has been updated with new information and photos.

Creamy Pressure Cooker Rice Pudding

by 26 Comments

This Pressure Cooker Rice Pudding is not only creamy and delicious, it’s also easy when made in your electric pressure cooker. You don’t need eggs to thicken this rice pudding, and the flavor and texture will impress you.

rice pudding on a wooden spoon

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love making rice pudding for the family and over the years I’ve tried recipe after recipe. I’ve never had a recipe fail when it came to rice pudding but there were times where I found it to be a little too much effort. Thanks to the pressure cooker, making a creamy and perfect rice pudding no longer has to be difficult. 

Seriously, it’s as easy as placing the ingredients in the pressure cooker, starting it, walking away to play with your kids, or do some laundry, and then opening the lid and stirring. 

You can add raisins to your rice pudding if you like. My kids hate raisins, hubby and I love them. 

rice pudding with raisins in glass in front of instant pot

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Rice - Although most rice pudding recipes use short-grain rice, like arborio rice, I use long-grain rice for this recipe, as it's usually what I have on hand. My rice pudding in the pressure cooker comes out creamy and delicious. I suggest rinsing the rice first in this recipe.
  • Liquids - Water and milk - Having the correct ratio of water and milk in the pressure cooker will allow the rice pudding to cook in the pressure cooker without scorching the bottom.
  • Spices - I use whole cinnamon sticks to flavor the rice pudding without changing the color. You can use a ¼ teaspoon of ground cinnamon if you don't have cinnamon sticks. I also add vanilla extract and salt.
  • Sweetener - I use sweetened condensed milk to sweeten the rice pudding after it's cooked.
  • Bourbon-soaked raisins (Optional) - I love adding a bit of bourbon-soaked raisins to the top of my rice pudding. Feel free to leave these out if you aren't a fan.

How to make Instant Pot Rice Pudding

First, if using raisins, soak them to rehydrate them. I like to soak my raisins in a little bourbon. If you want to keep it alcohol-free, soak them in hot water. I start to soak them about an hour before my rice pudding will be ready. And if you don’t like raisins in your rice pudding, skip this step. 

raisins soaking in bourbon in a glass bowl

Next, give your long grain rice a quick rinse in a colander. You don’t have to rinse until the water runs clear, just a few seconds under the faucet.  

Pour long-grain rice, milk, water, and a pinch of salt into the pressure cooker insert and stir. Add cinnamon sticks and vanilla extract. Cover and cook on high pressure for 10 minutes. 

milk with water eggs and cinnamon sticks in instant pot insert

It’ll take a few minutes for your machine to rise to pressure. Once your machine reaches pressure, your 10-minute timer will begin. Once the 10-minute timer goes off, allow the machine to release naturally. This will take about 20-25 minutes. When ready to open the lid, switch the valve from seal to venting to ensure all the pressure is released. 

Once all the pressure has released, open the lid and remove the cinnamon sticks. Add in half a can of condensed milk. And stir. The rice pudding may appear watery but it will thicken once it cools a bit. 

rice pudding in instant pot insert

You can serve this rice pudding on its own, with raisins, or with a little cinnamon sprinkled over the top.

instant pot rice pudding on a spoon

Tanya's Top Tips: 

  • This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be more like a risotto. 
  • Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker. 
  • The bourbon-soaked raisins are perfect for other uses too, like adding to vanilla ice cream. I store them in a separate glass store to use in multiple recipes. However, the taste of the bourbon gets stronger and stronger as they sit. 
  • Rice pudding can be eaten cold or warmed. I prefer warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days. I've never frozen rice pudding.

I hope you enjoy this rice pudding recipe as much as we do.

Looking for more pressure cooker dessert recipes? Try these out:

This Recipe has a Full Length Video Tutorial. Click here to watch it.
rice pudding in bowl with raisins in it
Print Recipe
5 from 5 votes

Pressure Cooker Rice Pudding

This Easy and Creamy Pressure Cooker Rice Pudding Recipe is the perfect quick dessert. It’s sweetened with condensed milk, and it doesn’t have any eggs. You can serve it with raisins or without.
Prep Time5 minutes
Cook Time10 minutes
Rise to Pressure and Narural Release40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: instant pot dessert, instant pot rice pudding, pressure cooker rice pudding
Servings: 4 people
Calories: 440kcal
Author: Tanya

Equipment

Ingredients

  • ½ cup long grain rice quickly rinsed
  • 1 ½ cup water
  • 1 ½ cup milk
  • 4 cinnamon sticks
  • 1 Tablespoon vanilla extract
  • 1 pinch of salt
  • 7 oz sweetened condensed milk
  • ½ cup bourbon or hot water optional
  • ½ cup raisins optional

Instructions

  • Optional Step: Place raisins in a small bowl and pour bourbon or hot water over the raisins and set aside for an hour.
  • Place rice, water, milk, and salt in pressure cooker insert and stir until combined. Place cinnamon sticks and vanilla extract into the pressure cooker. Cover and cook on high pressure for 10 minutes.
  • Once the timer is up, allow the pressure cooker to naturally release.
  • Once all the pressure is released, open the lid and stir in the condensed milk. Allow cooling for about 5 minutes. Serve with raisins or on its own. Serve warm or chilled.*

Video

Notes

  • This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be different.
  • Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker.
  • Rice pudding can be eaten cold or warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days.

Nutrition

Calories: 440kcal | Carbohydrates: 67g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 496mg | Fiber: 3g | Sugar: 32g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 294mg | Iron: 1mg

This post was originally published on November 19, 2019 and has been updated with new information.

Easy Air Fryer Crab Cakes (Ready in Minutes!)

by 113 Comments

These Air Fryer Crab Cakes are so easy to make thanks to the Air Fryer. Every bite is full of delicious, juicy crab meat.

crab cake on a plate with remeloude sauce on top

This post may contain affiliate links, please read my full disclaimer here.

Full Recipe/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

There is nothing like a delicious, golden-on-the-outside, moist, and flavorful crab cake on the inside. Thanks to the Air Fryer, I can make delicious crab cakes with less mess and less stress.


I call myself a bit of a crab cake snob as I have eaten a ton of crab cakes over the years. If I see it on a restaurant menu, I order it and sample it. Here’s what I’ve learned:

  • The best crab cakes taste like crab, lol. Meaning you don’t want too many fillings or ingredients that overpower the taste of the crab.
  • Less bread crumbs and more crab makes a supreme crab cake.
  • Use lump crab or jumbo lump crab meat when making crab cakes. You should be able to find this in the seafood section of your local grocer. It ain’t cheap (Mine was $14 for 8 oz) but it’s so worth it.
  • No eggs needed for this recipe. You want a moist crab cake, but crab meat by itself is moist, and since it’s made in the Air Fryer, you won’t need to flip it, and you'll still get that nice golden crust. 

Ingredients for Air Fryer Crab Cakes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

  • Lump crab meat: The main ingredient, providing rich flavor and texture. I recommend using lump crab meat instead of claw meat for optimal results.
  • Red bell pepper and green onion: not typical crab cake ingredients, but I like adding them for a pop of color and flavor.
  • Mayonnaise and Dijon mustard: Add moisture and help bind the mixture. Dijon provides a tangy flavor.
  • Breadcrumbs - for holding the crab cakes together.
  • Old Bay seasoning: Traditional seasoning for seafood, adding spice.
  • Non-stick cooking spray: Ensures the crab cakes don’t stick while air frying.

Tools Needed

  • Mixing bowls
  • Measuring cups and spoons
  • Air fryer
  • Non-stick cooking spray
  • Air Fryer Liners (optional)
  • Spatula or spoon (for mixing and shaping the crab cakes)
  • Small baking sheet or tray (to form crab cakes)

How to make Air Fryer Crab Cakes (Step-by-Step Photos)

Start by finely chopping your red bell pepper and green onion.

Next, add your crab meat, red bell pepper, green onions, mayonnaise, dijon mustard, breadcrumbs, and old bay seasoning to a bowl. Stir until combined.

crab cake ingredients in a bowl stirred up

Gently form 4 patties with your crab meat mixture. Don’t smoosh them together too hard. Just a light and gentle squeeze to ensure they are together.

crab cakes on a plateEasy and delicious crab cakes that are made in the Air Fryer with less mess and less stress. Nice crust on the inside with flakey and flavorful crab meat on the inside. #airfryerrecipes #airfryermeals #airfryerappetizers #crabcake

Place them in your Air fryer basket. I use these parchment paper liners to line my basket first. It makes for easier clean up and it ensures my basket is non-stick.

crab cakes in air fryer basket

If using a liner, please place the crab cakes on the liner before starting the Air Fryer. It would be best if you had the weight of the crab cake to hold the liner down so it does not fly up into the fan and heating element.

Slightly spray the top of the crab cakes with your favorite cooking oil. I used canola but vegetable, avocado, olive oil will all work.

Close your Air Fryer basket and cook on 370 degrees fahrenheit for 10 minutes. Once done, open air fryer and remove crab cakes and paper liners if using.

crab cakes in air fryer basket

That’s it! So easy. I recommend this homemade remoulade sauce for the perfect dressing for this crab cake.

How to Store

To store your air fryer crab cakes, place any leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze uncooked crab cakes on a tray until solid, then transfer to a freezer-safe bag for up to 3 months.

Tanya's Top Tips

  • Chill the mixture: Refrigerate the crab cake mixture for 30 minutes before shaping to help it firm up and hold together.
  • Don’t overcrowd: Leave space between crab cakes in the air fryer so they cook evenly and get crispy.

I love how these crab cakes are made from scratch, so you control all the ingredients.

Looking for more Air Fried Seafood Recipe appetizers? Try these out:

crab cakes on white plate with sauce being poured on top

Find the full Video tutorial on YouTube. Don’t forget to click the thumbs-up button and Subscribe on YouTube for more recipe videos.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

cooked air fryer crab cakes in an air fryer basket
Print Recipe
4.74 from 89 votes

Easy Air Fryer Crab Cakes

Easy and delicious crab cakes that are made in the Air Fryer with less mess and less stress. Nice crust on the outside with flakey and flavorful crab meat on the inside.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer crab cakes
Servings: 4 people
Calories: 123kcal
Author: Tanya

Equipment

Ingredients

  • 8 Oz lump crab
  • ¼ cup red bell pepper chopped
  • 2 green onion chopped
  • 2 Tablespoon mayonnaise
  • 2 Tablespoon bread crumbs
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon old bay seasoning
  • Oil for spraying
  • Squeeze of lemon

Instructions

  • Place lump crab, red bell pepper, green onion, bread crumbs, mayonnaise, dijon mustard, and old bay in a bowl and stir until combined.
  • Gently form 4 patties with mixture.
  • Place in Air Fryer basket and lightly spray tops with oil.
  • Air fry on 370 degrees Fahrenheit 10 minutes. Open and Squeeze a bit of lemon over the tops before serving.

Video

Notes

  • I suggest serving these crab cakes with remoulade sauce.
  • If using lump crab meat from a can, drain the liquid and discard it. 

Nutrition

Calories: 123kcal | Carbohydrates: 5g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 598mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 0.8mg

This post was originally published on June 11, 2019. It has been updated with new information.