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Easy Shrimp Salad Recipe

by 4 Comments

This Shrimp Salad is packed with succulent, plump shrimp and a creamy, flavorful dressing. It's a perfect blend of textures and tastes, sure to be a hit at any gathering.

shrimp salad in bowl mixed

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Light and refreshing salads are my thing, and this shrimp salad is the perfect recipe to add to my collection. I've been making a version of a mayo-based salad for years, particularly this cold seafood salad recipe. But once I started making this simple shrimp salad recipe, I was hooked.

I tried the shrimp salad at Costco, and it inspired me to make my version. I used a creamy mayonnaise base for my salad and added Old Bay and smoked paprika to give it extra flavor. The salad tastes excellent when served as a side, on lettuce wraps, or bread.

Ingredients Needed

  • Shrimp—For this recipe, I use raw medium-sized shrimp, peeled and deveined, with tails removed. I don't use cooked shrimp; it'll just end up rubbery.
  • Poaching Liquid - Water, Lemon, Bay leaf, Old Bay seasoning
  • Vegetables and herbs - celery, red onion, fresh dill
  • Dressing Ingredients - mayonnaise, Dijon mustard, Lemon Juice, Old Bay seasoning, smoked paprika, ground black pepper
ingredients for shrimp salad

Tools Needed

Find a list of my recommended tools on my Storefront. Here's what you need to gather to make this recipe.

  • Large pot for boiling shrimp
  • Slotted spoon
  • Mixing bowls of various sizes
  • Sharp knife for chopping vegetables
  • Cutting board
  • Measuring spoons and cups
  • Whisk for mixing dressing
  • Serving platter or large salad bowl

How to Make Shrimp Salad - Step-by-Step

1. Prepare the Shrimp

Fill a large pot with water and add the lemon halves, bay leaf, and Old Bay seasoning. Heat the pot over medium heat until small bubbles begin to form at the bottom. It's important not to let the water reach a simmer; it should only have tiny bubbles.

Add the shrimp and cook for 3-4 minutes until they are pink and opaque. Remove the slotted spoon and place the shrimp on a plate to cool.

shrimp being poached in water with lemon and seasoning
shrimp being picked up out of poaching liquid

2. Make the Dressing

While the shrimp cool, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, and black pepper in a large bowl. Mix well until all the ingredients are fully incorporated.

3. Assemble the Salad

Add the chopped celery, red onion, and fresh dill to the bowl with the dressing. Stir to combine everything well. Gently fold in the cooled shrimp.

Shrimp salad ingredients in bowl before mixing
shrimp salad in bowl mixed

4. Chill and Serve

Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld together.

Serving Suggestions

  • On Lettuce: For a light, refreshing dish, serve the shrimp salad on a bed of crisp lettuce.
  • On Bread: Turn it into a sandwich by slathering it between two slices of your favorite bread.
  • On Crackers: For a quick snack or appetizer, serve it on crunchy crackers.

Whether you're enjoying it for lunch, dinner, or a snack, this shrimp salad will surely please!

shrimp salad ina bed of leaves with lemon

Storage and Make-Ahead Tips

For optimal freshness, store shrimp salad in an airtight container in the refrigerator for up to 3 days.

Tanya's Top Tips

  • Buy raw shrimp and poach the shrimp before adding it to the salad. That will ensure that the salad has succulent, tender shrimp.
  • The shrimp can be served immediately or chilled for at least an hour for even better flavor.
  • I prefer to use medium-sized shrimp in this salad, but feel free to use smaller or larger shrimp if you like. Just keep in mind that smaller shrimp will cook more quickly, while larger shrimp may need a bit more time to poach until fully cooked.

I hope you like this shrimp salad as much as we do. If you are looking for more delicious shrimp recipes, 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!

shrimp salad in bowl mixed
Print Recipe
3 from 1 vote

Shrimp Salad Recipe

This Shrimp Salad is packed with succulent, plump shrimp and a creamy, flavorful dressing. It's a perfect blend of textures and tastes, sure to be a hit at any gathering.
Prep Time15 minutes
Cook Time5 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: shrimp salad
Servings: 6 people
Calories: 204kcal
Author: Tanya

Ingredients

For the Shrimp

  • 1 pound medium raw shrimp peeled and deveined
  • 1 lemon halved
  • 1 bay leaf
  • 1 teaspoon Old Bay seasoning
  • Water for boiling

For the Salad

  • ½ cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground black pepper
  • ¼ cup chopped celery stalks
  • ¼ cup chopped red onion
  • 2 tablespoons chopped fresh dill

Instructions

  • Fill a large pot with water and add the lemon halves, bay leaf, and Old Bay seasoning. Heat the pot over medium heat until small bubbles begin to form at the bottom. It's important not to let the water reach a simmer; it should only have tiny bubbles.
  • Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Remove the slotted spoon and place them on a plate to cool.
  • Meanwhile, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, and black pepper in a large bowl and mix well.
  • Add the chopped celery, red onion, and fresh dill to the bowl. Stir to combine. Gently fold in the shrimp.
  • Cover and refrigerate for at least 1 hour for the best flavor. Serve and enjoy.

Notes

This shrimp salad is great served on top of lettuce leaves, in a sandwich, or with crackers.

Nutrition

Calories: 204kcal | Carbohydrates: 3g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 130mg | Sodium: 240mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 1mg

Easy Poached Shrimp Recipe (Perfect Results)

by Leave a Comment

Cooking shrimp by poaching is a simple and fast method that guarantees a tender and juicy outcome. If you love seafood or want to learn a new cooking technique, try making poached shrimp at home.

poached shrimp on a plate surrounded by lemons

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

One of my favorite proteins to have on hand is shrimp; poaching them is a great, quick way to prepare them. Poaching shrimp in flavored liquid helps to keep the shrimp flavorful without overcooking them.

I used to boil my shrimp in water, which does the job of cooking the shrimp. However, there is less room for error when you poach the shrimp. With boiling, it's easy to overcook them and end up with tough, rubbery shrimp. That's where poaching comes in – gently cooking the shrimp in a flavorful liquid at a lower temperature ensures perfectly cooked, tender shrimp every time.

If you're looking for other ways to enjoy cooked shrimp, try my steamed shrimp or my oven-baked shrimp recipe.

Ingredients for Poaching Shrimp

  • Shrimp, peeled and deveined - I prefer to poach larger shrimp, peeled and deveined with the tail on.
  • Liquid - I prefer to poach with water and just add seasoning to it. You can also poach in broth, beer, wine, butter, etc.
  • Flavoring ingredients such as herbs, spices, citrus fruits, or aromatics. I use Old Bay, Bay Leaf, and Lemon.
ingredients for poaching shrimp on background, shrimp. lemon, old bay, bay leaves

Essential Tools for Poaching Shrimp

Before you get started, make sure you have these essential tools on hand:

  • Large pot
  • Slotted spoon
  • Paper towels
  • Kitchen timer or smartphone

Step-by-Step Guide to Poaching Shrimp

Fill a large pot with water. Add the lemon halves, bay leaf, and Old Bay seasoning (if using). Place the pot over medium heat until tiny bubbles start to appear in the bottom of the pot. The liquid should not be simmering; it should just have small bubbles.

pot filled with water, old bay, and lime with small bubbles in pot

The correct temperature for poaching shrimp is 160 degrees Fahrenheit to 180 degrees Fahrenheit (71.1-82.2°C). If your water is simmering and popping a ton of bubbles, the temperature is likely too high. The water should barely be moving and have tiny little bubbles in the bottom of the pot.

Add the shrimp to the water. Ensure the shrimp are fully submerged in the poaching liquid.

shrimp in poaching liquid in pot

 Cook the shrimp for 5-6 minutes, more or less, depending on their size. You'll know they're done when they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.

shrimp on colander taking it out of poaching liquid

Remove them from the liquid with a slotted spoon and place on a plate to cool and dry. Pat dry with paper towels.

Preparing the Shrimp

Before you start poaching your shrimp, it's important to properly prepare them. This includes cleaning, deveining, and removing their shells if desired. While some prefer to leave the shells on for added flavor and texture, others prefer to remove them for convenience.

To devein the shrimp, rinse them under cold water and gently cut along the back of each shrimp with a sharp paring knife or kitchen shears. Remove any visible veins.

shrimp being cut on back to remove vein
person removing vein from shrimp

Flavoring Your Poaching Liquid

Adding herbs, spices, citrus fruits, or aromatics to your poaching liquid is an excellent way to infuse flavor into your shrimp. Some popular choices include Old Bay seasoning, bay leaf, lemon slices, garlic cloves, and fresh herbs like thyme. I usually stick with Old Bay, Lemon, and Bay Leaf.

How to Store Your Poached Shrimp

If you have any leftover shrimp (lucky you!), store them properly to maintain their freshness. Place the shrimp in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the shrimp, but be aware that their texture might change slightly.

How long to poach shrimp

How long you poach shrimp will depend on the size, as well as your preferred texture. I like my shrimp tender, but I like to have a wee bit of firmness to it.

Adjust the poaching time based on the size of your shrimp. Smaller shrimp may only need 2-4 minutes, while larger shrimp could take up to 5-6 minutes.

poached shrimp on plate with lemon on side
Shrimp Size/# per poundApproximate Poaching Time
Small (51-60)2-3 minutes
Medium (41-60)3-4 minutes
Large (31-40)4-5 minutes
Jumbo (21-25)5-6 minutes

Flavor Variations

Experiment with different poaching liquids. Add white wine, garlic, or fresh herbs like thyme or parsley to the water for extra flavor.

Serving Suggestions

Poached shrimp are versatile. They can be used in shrimp salad, shrimp cocktail, pasta dishes, or as a topping for salads and grain bowls.

Tanya's Top Tips on Poached Shrimp

  • Always keep an eye on the shrimp while poaching to avoid overcooking.
  • If you're planning to use the shrimp in a hot dish, consider slightly under-poaching them, as they'll continue to cook in the dish.
  • If you're peeling shrimp for this recipe, use the shrimp shells and make a shrimp stock to add to your favorite soups, stews, and gravies.

FAQs

Can you poach frozen shrimp?

Absolutely! Just make sure to thaw them completely before poaching for the best results. If cooking from frozen, just cook them a little longer.

Can I scale this recipe?

Yes! Just use a bigger pot and more liquid, just be aware that the more liquid you bring to temp, the longer it may take.

Do I need to use ice water and place my shrimp in an ice bath?

I don't place my shrimp in an ice bath after poaching. I find it unnecessary, so I don't do it.

Looking for more delicous shrimp recipes? 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!

poached shrimp on a plate surrounded by lemons
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No ratings yet

Poached Shrimp

Cooking shrimp by poaching is a simple and fast method that guarantees a tender and juicy outcome. If you love seafood or want to learn a new cooking technique, try making poached shrimp at home.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: How to, Main Course
Cuisine: American
Keyword: how to poach shrimp, poached shrimp
Servings: 4 people
Calories: 9kcal
Author: Tanya

Ingredients

  • 1 pound raw shrimp peeled and deveined
  • 1 lemon halved
  • 1 bay leaf
  • 1 teaspoon Old Bay seasoning optional
  • Water 3 quarts

Instructions

  • Fill a large pot with water. Add the lemon halves, bay leaf, and Old Bay seasoning (if using). Place the pot over medium heat until tiny bubbles start to appear in the bottom of the pot. The liquid should not be simmering; it should just have small bubbles.
  • Add the shrimp to the water. Ensure the shrimp are fully submerged in the poaching liquid.
  • Cook the shrimp for 5-6 minutes, more or less, depending on their size. You'll know they're done when they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
  • Remove them from the liquid with a slotted spoon and place on a plate to cool and dry. Pat dry with paper towels.

Nutrition

Calories: 9kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 0.3mg

Refrigerator Pickled Watermelon Rind Recipe

by Leave a Comment

This quick pickled watermelon rind recipe is tasty and a great way to enjoy the rind. The pickled rind is the perfect snack or condiment for your favorite recipes.

pickled watermelon rind in glass container with watermelon peel on side

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I've been enjoying many recipes with watermelon, like this watermelon salsa and these watermelon mimosas. And once I'm done with the flesh of the watermelon, I can use the rind to make pickles.

I love that I can enjoy this part of the watermelon rather than discard it. This way of eating watermelon without wasting parts is common in the South in the summer when watermelon is abundant. It's not a quick recipe, as pickling watermelon rind requires soaking, simmering, and refrigerating before eating. However, most of the work is hands-off.

This recipe is good for storing in the refrigerator but not for canning. I use rice vinegar instead of white vinegar and don't use a water bath to preserve the pickles. Therefore, I wouldn't reccomend canning this recipe as written.

I like to snack on these alone, as they are a good source of fiber. You can also use them in any recipe with a touch of acid, like tacos or pulled pork.

Ingredients Needed

  • Watermelon Rind - green skin removed. I use a vegetable peeler to peel the skin.
  • Salt - for the brine and to remove excess moisture from the rinds
  • Water - to help with the pickling
  • Vinegar - I use rice vinegar in my recipe but feel free to use white vinegar in place
  • Sugar - to balance the acidity in the brine
  • Spices - I use star anise and allspice berries
ingredients for pickled watermelon rinds. all spice, rice vinegar, water, watermelon rinds, star anise, salt, sugar

Tools Needed

Ensure you have these tools on hand to make the process easier:

  • Large bowl
  • Medium pot
  • Clean tongs
  • Glass jar with lid

Instructions for Pickling Watermelon Rinds

Start by peeling off the green skin on the watermelon rind and slicing it into bite-sized pieces. Save the red watermelon flesh and use it in another recipe or snack.

Add the watermelon rind, 4 cups water, and 3 Tablespoons salt to a large bowl. Let it sit for 8 hours or overnight.

watermelon rinds soaking in water and salt

Combine the rice vinegar, ¾ cup water, granulated sugar, one tablespoon of kosher salt, star anise, and allspice berries in a medium pot. Warm the mixture over medium heat for about 1 minute until the sugar and salt dissolve. You don't need to bring it to a boil.

Add the watermelon rind pieces to the pot. Lower the heat to a simmer, partially cover the pot, and cook for about 20 minutes until the rinds become slightly translucent and tender.

watermelon rinds in brine before simmering
watermelon rinds after simmering in brine

Remove from the heat and allow to cool for about 15 minutes. With a clean pair of tongs, carefully transfer the hot watermelon rinds into a clean glass jar. Pour the brine (vinegar mixture) over the rinds, ensuring that they are fully submerged.

tongs putting pickled watermelon rind in jars

Place the lid on the jar, but do not tighten it yet. Allow the pickles to cool to room temperature. Once cooled, seal the jar completely.

To fully develop the flavors, refrigerate the pickles for at least 24 hours before eating them.

pickled watermelon rind in glass container

How to Store Pickled Watermelon Rinds

For the best quality, refrigerate the pickles and consume them within 2-3 weeks. Always use a clean utensil when serving.

How to Prep Ahead?

You can easily prep this recipe by soaking the watermelon rinds in the saltwater brine the night before. The rest of the process can be completed the next day.

Variations

Feel free to experiment with flavors by adding spices such as cloves, cinnamon sticks, or ginger to the brine. Adjust the sugar and salt levels to suit your taste preferences.

FAQs

Can I use a different type of vinegar?

You can substitute rice vinegar with apple cider vinegar or white vinegar. However, it may slightly alter the flavor profile.

How long do the pickles last?

When stored properly in the refrigerator, the pickles can last up to 2-3 weeks.

Can I add other vegetables to the pickling brine?

Absolutely! Cucumbers, carrots, and radishes can also be added to the brine for a mixed vegetable pickle.

Looking for more delicious refrigerator pickle recipes? Try these out:

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

pickled watermelon rind in glass container with watermelon peel on side
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No ratings yet

Pickled Watermelon Rind

This quick pickled watermelon rind recipe is tasty and a great way to enjoy the rind. This recipe is easy to make with essential ingredients and instructions. It's perfect for summer meals or gatherings.
Prep Time30 minutes
Cook Time20 minutes
Chill Time1 day
Total Time1 day 50 minutes
Course: Side Dish
Cuisine: American
Keyword: pickled watermelon rind
Servings: 8 people
Calories: 172kcal
Author: Tanya

Ingredients

  • 1 lb watermelon rind green skin peeled off and sliced
  • 4 cups water
  • 4 Tablespoons kosher salt separated
  • 1 ½ cup rice vinegar
  • 1 cup water
  • 1 ½ cups granulated sugar
  • 1 star anise
  • 1 teaspoon allspice berries

Instructions

  • Add watermelon rind, 4 cups water, and 3 Tablespoons salt to a large bowl. Allow to sit for 8 hours.
  • In a medium pot, combine rice vinegar, ¾ cup water, granulated sugar, a tablespoon of kosher salt, star anise, and all-spice berries. Warm the mixture over medium heat for about 1 minute until the sugar and salt dissolve.
  • Add the watermelon rinds to the pot. Lower the heat to a simmer and cook for about 20 minutes until the rinds become slightly translucent and tender.
  • With a clean pair of tongs, carefully transfer the hot watermelon rinds into a clean, sterilized glass jar. Pour the brine (vinegar mixture) over the rinds, ensuring that they are fully submerged.
  • Place the lid on the jar, but do not tighten it yet. Allow the pickles to cool to room temperature. Once cooled, seal the jar completely.
  • Refrigerate the pickles for at least 24 hours. Serve and enjoy.

Nutrition

Calories: 172kcal | Carbohydrates: 42g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.04g | Sodium: 3498mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 41g | Vitamin A: 326IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.3mg

Smothered Potatoes Recipe (Classic Southern Side Dish)

by 6 Comments

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.

smothered potatoes in cast iron skillet with wooden spatula sticking out

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This side dish is a staple in our house because it is quick, delicious, and can be served during multiple meals. Whether for breakfast, lunch, or dinner, these smothered potatoes accompany almost any meal.

Smothered potatoes are a classic dish from the Southern United States, particularly Louisiana. To "smother" vegetables means to cook the them slowly at a low temperature to make them tender and flavorful. Some cooks add meats like bacon or sausage to the dish.

If you like smothered dishes, try my smothered green beans or smothered chicken.

The Ingredients

  • Potatoes: The star of this dish, choose starchy potatoes like Russet or Yukon Gold potatoes for the best results.
  • Oil and Butter: To brown the potatoes but also to add that rich, buttery flavor.
  • Onion and Bell Pepper: These aromatic vegetables add flavor.
  • Seasonings: Paprika, garlic powder, salt and black pepper.
  • Broth: Chicken broth. You could also use vegetable broth, beef broth, or water.
ingredients for smothered potatoes

Tools Needed

  • Large skillet or cast-iron pan
  • Spatula
  • Knife
  • Cutting board
  • Measuring spoons

How to Make Southern Smothered Potatoes

Prep the Ingredients

Peel and cube the potatoes. Chop the onion and green bell pepper.

Heat the Pan and cook the peppers and onions

Heat the oil and butter over medium heat in a large skillet. Add the chopped onions and green bell pepper to the skillet. Cook, stirring occasionally, until they soften and become aromatic, about 5-7 minutes.

Add Potatoes:

Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.

potatoes and green peppers in cast iron pan

Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.

Season and Cook:

Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.

seasoning added to potatoes

Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

cooked smothered potatoes in skillet

Variations

  • For a vegetarian option, use vegetable broth instead of chicken or beef broth.
  • Add chopped bacon or sliced sausage for extra flavor and protein.
  • Mix in other vegetables such as carrots, celery, or mushrooms to add more texture and nutrients.
  • Slice the potatoes rather than chopping them if you prefer.

Tanya's Tips for the Best Smothered Potatoes

  • Use starchy potatoes like Russet or Yukon Gold. They hold their shape when cooked and have a creamy texture that pairs well with the gravy.
  • Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
  • For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
  • Although any large pan will work, use a cast iron skillet for best results.

How to Store Smothered Potatoes

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat until warmed through. You can add a bit of oil or butter to keep them from sticking.

I hope you love these smothered potatoes as much as we do. Looking for dishes to serve this with? 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!

smothered potatoes in cast iron skillet with wooden spatula sticking out
Print Recipe
5 from 2 votes

Smothered Potatoes Recipe

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: smothered potatoes, southern smothered potatoes
Servings: 4 people
Calories: 264kcal
Author: Tanya

Ingredients

  • 1.5 pounds of potatoes Yukon Gold or Russet, peeled and chopped into medium cubes
  • 1 large yellow onion chopped
  • ½ medium green bell pepper chopped into small pieces
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and black pepper to taste I use about ½ teaspoon salt, ¼ teaspoon black pepper
  • ¼ cup chicken broth

Instructions

  • Heat the oil and butter in a large skillet over medium heat. Add the chopped onions and green bell pepper, cooking and stirring occasionally until they soften and become fragrant approximately 5-7 minutes.
  • Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.
  • Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.
  • Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.
  • Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

Notes

  • Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
  • For maximum flavor, let the potatoes cook undisturbed for 5 minutes.

Nutrition

Calories: 264kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 811mg | Fiber: 5g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 48mg | Calcium: 34mg | Iron: 2mg

Lime Vinaigrette Recipe

by Leave a Comment

This Lime Vinaigrette recipe is a delightful blend of tangy lime juice, olive oil, dijon mustard, and a hint of sweetness. The perfect balance of flavors adds a vibrant, fresh kick to any dish you drizzle it on.

lime vinaigrette in glass bottle

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I've been a fan of making my own salad dressings, mainly because I never finish store-bought dressings. The flavors just get redundant after a while. I like experimenting with various vinaigrette and dressing recipes, such as this honey chipotle vinaigrette and sweet onion salad dressing. I enjoy trying new flavors to change things up.

For this vinaigrette, I wanted lime to be the star of the show. Once I made this one, I was hooked, and I love adding it to a simple salads topped with grilled chicken. It's so good yet so easy to whip up.

Ingredients for Lime Vinaigrette

  • Fresh lime juice - the acid for the vinaigrette.
  • Olive oil - a light-tasting olive oil so it doesn't overpower the flavor of the lime.
  • Dijon mustard - to add some depth of flavor to the vinaigrette.
  • Honey - to sweeten the vinaigrette and balance the flavor of the acid.

How to make Lime Vinaigrette

Add the ingredients to a bowl and whisk until thoroughly mixed and emulsified. You can also put the ingredients in a jar and shake it until they are mixed well.

ingredients for lime vinaigrette in bowl with whisk inside
lime vinaigrette in bowl after whisking with whisk inside

Why Lime?

A basic vinaigrette calls for 1 part vinegar and 3 parts oil. You can adjust the ratio and recipe to match your taste and the ingredients you have available.

I chose lime juice instead of vinegar because it adds a fresh, zesty flavor that can brighten up any salad. Lime also gives the vinaigrette a tropical twist.

Tanya's Top Tips

  • Fresh Juice: Use fresh lime juice if you can.
  • Balance: If the vinaigrette is too tangy for your taste, add a bit more honey to balance the flavors.
  • Storage: Store any leftovers in an airtight container in the fridge for up to a week. Just give it a good shake before using it.

Serving Suggestions

This Lime Vinaigrette is incredibly versatile. Here are a few ways to use it:

  • Salad Dressing: Perfect over mixed greens, spinach, or even a hearty kale salad.
  • Marinade: Works wonders as a marinade for grilled chicken, shrimp, or tofu.
  • Vegetable Drizzle: Try it over roasted veggies or even as a topping for grilled corn on the cob.
lime vinaigrette in glass bottle with limes and salad around it

Variations

  • Add a pinch of red pepper flakes or finely chopped jalapeños for a spicier version.
  • Enhance the citrus flavor with a splash of orange juice, or include a teaspoon of grated lime zest for extra zing.
  • Substitute honey with maple syrup or agave nectar for a vegan alternative.
  • To create a creamy lime vinaigrette, blend in a ripe avocado or a spoonful of Greek yogurt.
  • For a herby twist, mix in finely chopped fresh cilantro.

I hope you enjoy this lime vinaigrette as much as we do. Looking for vinaigrettes and dressings? 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!

lime vinaigrette in glass bottle with limes and salad around it
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Lime Vinaigrette Recipe

This Lime Vinaigrette recipe is a delightful blend of tangy lime juice, olive oil, dijon mustard, and a hint of sweetness. The perfect balance of flavors adds a vibrant, fresh kick to any dish you drizzle.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: lime vinaigrette
Servings: 6 people
Calories: 184kcal
Author: Tanya

Ingredients

  • ¼ cup fresh lime juice
  • ½ cup olive oil
  • 2 Tablespoons honey
  • 2 teaspoons dijon mustard
  • Salt and pepper to taste

Instructions

  • Add the ingredients to a bowl and whisk until thoroughly mixed and emulsified. You can also put the ingredients in a jar and shake it until they are mixed well.

Notes

  • This recipe yields approximately ¾ cup of dressing
  • Store any leftovers in an airtight container in the fridge for up to a week. Just give it a good shake before using it.

Nutrition

Calories: 184kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 24mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.2mg

Red Sangria Recipe (Refreshing and Fruity)

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This refreshing and delicious red sangria is made with Spanish red wine, various fruits, brandy, and a splash of seltzer. It's a crowd-pleasing punch that is perfect for your next backyard barbecue, summer party, or any occasion that calls for a festive drink. This post is meant for an audience of 21 and over.

glass of red sangria

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love summer and the refreshing drinks it brings. Although sangrias make me think of summer, I can have them year-round. It's wine, and it's good.

I traveled to Spain and had some delicious and authentic Sangria. At home, I recreated this version that calls for some main ingredients, like Spanish wine, Brandy, and fruit. I add a splash of club soda to the drink once I finish it to create a refreshing and bubbly effect.

The key to a good sangria is using quality ingredients, like good Spanish red wine and fresh, seasonal fruits. Letting the flavors mix for a few hours or overnight makes the drink taste better and more refreshing.

If you're a fan of batch summer drinks, try my Jamaican Rum Punch.

Ingredients for Red Sangria

  • Wine & Spirits: A good quality Spanish red wine, such as Rioja or Tempranillo, forms the base. Brandy adds depth and complexity.
  • Fruit: A combination of sliced oranges, lemons, lime, and apple adds sweetness, acidity, and a variety of flavors.
  • Sugar: Balances the acidity of the wine and fruit.
  • Fizz: Add seltzer or club soda just before serving to lighten the drink up a bit.
red sangria ingredients

How to make Sangria

Combine the red wine, brandy, orange liqueur, and sugar in a large pitcher. Stir until the sugar is fully dissolved.

Add the sliced orange, lemon, lime, and apple chunks to the pitcher. Stir to combine.

hand stirring wine and brandy

Refrigerate the mixture for at least 2 hours, or ideally overnight, to allow the flavors to meld.

sangria with the fruits in the pitcher

Pour the sangria into glasses with ice, making sure to include some of the fruit pieces in each glass. Top each glass with a splash of club soda or sparkling water.

red sangria in glass with fruits in background

What to serve with Sangria

This drink is perfect for a crowd and goes well with various appetizers or dinners. Serve it alongside the following:

Tanya's Top Tips

  • It's best to use Spanish red wine, like Rioja or Tempranillo. If you can't find those, medium-bodied red wines such as Merlot or Zinfandel can work well. Avoid using expensive or aged wines, as their complex flavors may be lost when mixed with fruit and other ingredients.
  • Feel free to mix up the fruits. The most common fruits used in sangria are oranges, lemons, limes, apples, and berries. Peaches and grapes can also be great additions, especially if you use white wine. The key is to use fresh, seasonal fruits to enhance the flavor of the drink.
  • Add the club soda, and ice, right before serving. The purpose of the soda is to provide fizz. Adding ice or the club soda too soon will just make the sangria watered down.

FAQ

Can Sangria Be Made Ahead of Time?

Yes, sangria is better when made ahead of time. Preparing it a day before allows the flavors to blend more thoroughly. Just keep it refrigerated and give it a good stir before serving.​

I hope you enjoy this red sangria recipe. If you make it, please let us know how you like it by leaving a review below. Your feedback is appreciated!

glass of red sangria
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Red Wine Sangria

This refreshing and delicious red sangria is made with Spanish red wine, various fruits, brandy, and a splash of seltzer. It's a crowd-pleasing punch that is perfect for your next backyard barbecue, summer party, or any occasion that calls for a festive drink.
Prep Time15 minutes
Resing Time2 hours
Total Time2 hours 15 minutes
Course: Cocktails, Drinks
Cuisine: Spain
Keyword: red wine sangria
Servings: 6 people
Calories: 104kcal
Author: Tanya

Ingredients

  • 1 750ml bottle of red wine Spanish varieties like Tempranillo or Rioja
  • ¼ cup Brandy
  • ¼ cup orange liqueur like Triple Sec or Cointreau
  • 2 Tablespoons granulated sugar adjust to taste
  • 1 orange thinly sliced
  • 1 lemon thinly sliced
  • 1 lime thinly sliced
  • 1 apple cored and cut into chunks
  • 1 cup sparkling water or club soda to taste, add just before serving

Instructions

  • Combine the red wine, brandy, orange liqueur, and sugar in a large pitcher. Stir until the sugar is fully dissolved.
  • Add the sliced orange, lemon, lime, and apple chunks to the pitcher. Stir to combine.
  • Refrigerate the mixture for at least 2 hours, or ideally overnight, to allow the flavors to meld.
  • Pour the sangria into glasses with ice, making sure to include some of the fruit pieces in each glass. Top each glass with a splash of club soda or sparkling water.

Notes

Feel free to mix up the fruits. The most common fruits used in sangria are oranges, lemons, limes, apples, and berries. Peaches and grapes can also be great additions, especially if you use white wine. The key is to use fresh, seasonal fruits to enhance the flavor of the drink.

Nutrition

Calories: 104kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 112mg | Fiber: 2g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 26mg | Calcium: 21mg | Iron: 0.2mg

Pink Lady Cocktail (No Egg White): A Refreshing Twist on a Classic

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The Pink Lady cocktail, a vibrant and refreshing drink, features a unique blend of gin and applejack, with strawberry syrup for sweetness and color. Unlike many classic cocktails, this recipe omits egg whites. This post is meant for an audience of 21 and over.

pink lady cocktail in glass with shaker in back

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love a pretty drink, and this Pink Lady Cocktail Recipe has to be one of the prettiest I've ever made. It has a vibrant pink hue, which comes from adding grenadine or strawberry syrup. The other ingredients include gin and applejack brandy.

Classic recipes for this drink call for the addition of lemon juice as well as an egg white to give the drink a foam on top. However, I found an alternative method that works just as well. Evaporated milk. With this method, the foam isn't as prominent, but it's there, and I prefer this to raw egg whites.

For this recipe, I was inspired by the Pink Lady cocktail in Enid Donaldson's Jamaican Cookbook. Her recipe does not call for egg whites but evaporated milk instead. With the milk and strawberry syrup, the drink tastes like spiked strawberry milk. It's delicious!

If you like strawberry-forward cocktails, try my strawberry basil margarita.

pink lady cocktail in glass with strawberry slice on side

Ingredients for My Pink Lady Cocktail

  • Gin - London dry works best.
  • Evaporated Milk - provides a frothy texture to the drink. Used in place of egg white.
  • Strawberry syrup (or Grendandine) - Either taste good in this drink, but I prefer strawberry syrup.
  • Applejack brandy - Applejack is a brandy made from apples. It has a distinct flavor profile that combines the sweetness of apples with the warmth and complexity of brandy.

How to make this cocktail

Add all ingredients to a cocktail shaker. Fill it with ice.

adding ingredients to cocktail shaker. pouring evaporated milk in.

Shake until well-chilled, and the shaker's outside is frosty, for about 10 seconds.

Strain into a chilled coupe, martini, or rock glass.

pink lady cocktail being poured into a glass

Optional Garnish:

  • Strawberry slice or cherry
  • Sprig of mint

The classic Pink Lady Cocktail Recipe

If you're looking for a classic pink lady cocktail with the egg whites, use these ingredients:

  • 1 ½ ounces gin
  • ½ ounce applejack
  • ½ ounce lemon juice
  • ½ ounce grenadine
  • 1 small egg white (optional, for a frothier texture)

Tanya’s Top Tips

  • If you don't have applejack (apple brandy), you can substitute Calvados or another brandy.
  • You can experiment with the flavors of gin, like adding a strawberry-flavored gin.
  • If you prefer a sweeter drink, add more grenadine or strawberry syrup. If you like it less sweet, reduce the amount.
  • Shake the cocktail vigorously to ensure the evaporated milk is properly mixed and creates a frothy texture.
  • Pink ladies traditionally use a coupe or martini glass, but a rocks glass works well, too.

FAQs

What is the best gin to use in a Pink Lady?

A London dry gin is the traditional choice for a Pink Lady, but you can experiment with other styles of gin to see what you prefer.

What is the difference between a Pink Lady and a Clover Club?

The Pink Lady and Clover Club are very similar cocktails. The key difference is that a Pink Lady includes applejack, while the Clover Club does not.

I hope you enjoy this cocktail recipe. If you make this cocktail recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!

pink lady cocktail recipe with shaker
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Pink Lady Cocktail

The Pink Lady cocktail, a vibrant and refreshing drink, features a unique blend of gin and applejack, with strawberry syrup for sweetness and color. Unlike many classic cocktails, this recipe omits egg whites.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: pink lady cocktail
Servings: 1 person
Calories: 316kcal
Author: Tanya

Ingredients

  • 2 ounces evaporated milk
  • 2 ounces gin
  • 1 ounce strawberry syrup or grenadine
  • ½ ounce applejack brandy

Instructions

  • Add all ingredients to a cocktail shaker. Fill it with ice.
  • Shake until well-chilled, and the shaker's outside is frosty for about 10 seconds.
  • Strain into a chilled coupe, martini, or rock glass.

Notes

Optional Garnish:
Strawberry slice or cherry
Sprig of mint

Nutrition

Calories: 316kcal | Carbohydrates: 25g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 181mg | Sugar: 19g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 0.2mg

Air Fryer Coconut Shrimp with Dipping Sauce

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These Air-Fried Coconut Shrimp are covered in crispy coconut breading and paired with a delicious Sweet Thai Chili dipping sauce. They're the perfect appetizer recipe for your Air Fryer.

air fryer shrimp with coconut breading on a table

This post may contain affiliate links, please read my full disclosure 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.

I’ve got a love for fried seafood and thanks to my Air Fryer, I can have “fried” seafood anytime I want without all the added grease and deep frying. For example, this Crispy Air Fryer Fish recipe is a favorite among readers and in our house. This coconut air fried shrimp has now been added to our favorites.

Now it may seem weird cooking shrimp in an air fryer since shrimp is so delicate and can overcook, but I found that my shrimp cooked perfectly in my Air Fryer. I like the crispy coconut coating on these shrimp and it is a restaurant quality appetizer.

hand dipping air fryer shrimp in thai sweet chili sauce

Ingredients Needed

  • Fresh Large raw shrimp - the shrimp should be defrosted, peeled, and deveined with the tail on. It'll be easy to grab the shrimp by the tail for dipping.
  • For the breading station - eggs, all-purpose flour, panko breadcrumbs, and unsweetened shredded coconut, salt, and black pepper
  • Oil - for spraying the shrimp to make them nice and golden in the air fryer.

How to make Coconut Air Fryer Shrimp?

First, preheat your Air Fryer oven to 390 degrees Fahrenheit.

Next, make your dredging station. Grab three bowls. In one bowl, add flour. In the second bowl, add a beaten egg. For the third bowl, add panko breadcrumbs, coconut, salt, and pepper and mix.

air fryer shrimp preparation bowls

Grab your large raw, peeled shrimp and make sure they are clean and dry. I like to keep the tail on the shrimp for easy dipping.

Then, dip each piece of shrimp in your bowls in the following order: First the flour, next the egg, and then the panko and shredded coconut mixture.

Next, place your shrimp in a greased air fryer basket in a single layer and spray them lightly with oil.

raw and breaded cocnut shrimp in basket

Close your air fryer basket and cook for 4 minutes. After 4 minutes is up, flip your shrimp, then spray the other side. Close the basket and cook for 5 more minutes.

Once your shrimp is cooked on both sides, remove them from the basket and serve them with Thai sweet chili sauce—it's the perfect flavor combination.

Can you cook raw shrimp in an Air Fryer?

Yes. That's what this recipe calls for. I tend to only use cooked shrimp for salad recipes, like this Cold Seafood Salad recipe. But for any recipe that calls for shrimp to be cooked, I recommend raw shrimp. For this recipe, I use large defrosted peeled and deveined raw shrimp.

air fried shrimp after air frying in basket

Serving Suggestions

I like to serve these as an appetizer with a side of chili sauce. You could also serve them with ketchup or use the shrimp as a salad topper.

You can find chili sauce in the International section of most supermarkets. But, if you're feeling up to it, you can also make your own Sweet Thai Chili Sauce.

How do I make my coconut shrimp crispy?

The key to getting this shrimp extra crispy is using flour, egg, panko breadcrumbs and shredded coconut to bread the shrimp. This will give you that extra delicious crisp exterior with a well cooked interior.

Tanya's Top Tips

Pin this for Later

pin for air fryer shrimp

If you are looking for more Air Fryer Appetizers, try these out:

If you make this air fryer shrimp recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!

coconut shrimp in basket
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4.85 from 13 votes

Air Fryer Coconut Shrimp with Dipping Sauce

This easy and delicious Crispy Air Fryer Coconut Shrimp with Dipping Sauce is the perfect way to prepare shrimp in your Air Fryer. The shrimp is perfectly cooked and dipped in Sweet Thai Chili Sauce.
Prep Time10 minutes
Cook Time9 minutes
Total Time19 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer shrimp
Servings: 4 people
Calories: 293kcal
Author: Tanya

Ingredients

  • 1 lb large raw shrimp peeled and deveined with tail on
  • 2 large eggs beaten
  • ½ cup All-Purpose Flour
  • ½ cup unsweetened shredded coconut
  • ¼ cup Panko Breadcrumbs
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Oil for spraying

Instructions

  • Clean and dry shrimp. Set aside.
  • Grab 3 bowls. Place flour in one bowl. Place beaten egg in the second bowl. Combine coconut, breadcrumbs, salt, and black pepper in the third bowl.
  • Preheat your Air Fryer to 390 degrees Fahrenheit. This should take about 3 minutes.
  • Dip each shrimp in flour, then egg, then coconut mixture, ensuring shrimp is covered on all sides during each dip.
  • Place shrimp in a single layer in an Air Fryer basket that has been greased.
  • Lightly spray the shrimp with oil and then close the Air Fryer basket. Cook for 4 minutes.
  • After 4 minutes, open air fryer basket and flip shrimp over. Spray shrimp again, close air fryer basket, and cook for 5 more minutes.
  • Remove shrimp from basket and serve with Thai Sweet Chili Sauce. Enjoy 🙂

Notes

  • Vegetable oil, olive oil, or avocado oil can be used for spraying.
  • If using parchment liners, do not place liners in air fryer during preheating. Place shrimp evenly on liners before starting Air fryer. This avoids the liner from flying up into the heating element. 
  • Make sure the shrimp are in a single layer in the air fryer basket. You may have to cook shrimp in batches to ensure even cooking and crispiness. 

Tools Used for Air Fryer Coconut Shrimp with Dipping Sauce

Nutrition

Calories: 293kcal | Carbohydrates: 17g | Protein: 28g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 367mg | Sodium: 1525mg | Potassium: 200mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 4.6mg | Calcium: 187mg | Iron: 4.1mg

This post was originally published on January 25, 2019. It has been updated with new information.

Tamarind Margarita Cocktail Recipe

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This Tamarind Margarita recipe fuses tangy tamarind and classic margarita flavors. Perfectly balanced with a hint of sweetness and a citrusy kick, this refreshing drink is ideal for any occasion. This post is meant for an audience 21 and over.

tamarind margarita on coaster with tamarind pod on table

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love the flavor of Tamarind, and I try to use it in many recipes. Whether it's refreshing tamarind juice or sweetened tamarind ball candies, let's just say tamarind is delish.

I first discovered how great tamarind is in cocktails when I ordered a tamarind-flavored margarita from one of our local Mexican restaurants. The mix of tangy tamarind and classic margarita flavors was unforgettable, making me want to make it at home.

Tamarind margaritas have a unique sweet and sour flavor with a hint of smokiness from the tequila. The tamarind adds a slightly tangy and fruity note that balances the sweetness. It's absolutely delicious.

If you like spins on classic cocktails, you'll love this strawberry basil margarita.

Ingredients Needed for this Margarita

  • Tequila - I prefer to use blanco tequila in this recipe. Eposado or añejo tequila can also be used for a more complex flavor profile.
  • Tamarind concentrate - a concentrated tamarind mixture. You only want to use a little.
  • Lime Juice and Simple Syrup - create the sweet and sour note in the drink.
  • Tajin - a chili lime seasoning. I use it to rim the glass. This step is optional or you can rim the glass with salt or sugar.
ingredients of tamarind margarita with labels showing which ingredient is which of takin, lime juice, tamarind concentrate, simple syrup, and tequila

Bar Tools You Will Need

  • cocktail shaker
  • ice
  • jigger and measuring spoons
  • strainer
  • rocks glass

How to make a Tamarind Margarita

First, salt your rim. Run a lime wedge around the rim of your glass. Dip the rim into a shallow plate of tajin, coarse salt, or sugar, turning to coat.

Add the tequila, tamarind concentrate, lime juice, and simple syrup to a cocktail shaker.

Fill the shaker with ice and shake vigorously until well chilled (about 10-15 seconds).

shaking ingredients in margarita shaker

Fill your prepared glass with ice. Strain the margarita mixture into the glass.

cocktail being poured into glass with ice from shaker

Flavor Variations

  • Mezcal: Substitute mezcal for tequila for a smoky flavor profile.
  • Agave Nectar: Use agave nectar instead of simple syrup for a more natural sweetness.
  • Jalapeño: Muddle a few slices of jalapeño with the other ingredients for a subtle heat.

Tanya's Top Tips

  • If you can't find tamarind concentrate, you can use tamarind nectar as a substitute. You could also make your own tamarind concentrate from tamarind pods.
  • I highly recommend using the concentrate over tamarind juice in this cocktail recipe.
  • It's best to make margaritas fresh for optimal flavor.
  • If serving for a crowd, scale up the recipe and mix everything in a large pitcher instead of individual shakes. Do not add the ice. When ready to serve, pour the tamarind margaritas over ice. 
2 tamarind margaritas on table

FAQs

Where can I find tamarind concentrate?

Tamarind concentrate can be found at international grocery stores, Asian markets, or online. Some larger supermarkets might also carry it.

Can I use tamarind paste instead of concentrate?

Yes, you can use tamarind paste. Start with about half the amount (¼ teaspoon) and adjust to taste, as paste is more concentrated.

I hope you enjoy this Tamarind Margarita recipe as much as we do. If you like cocktails, check these out:

If you make this cocktail recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!

tamarind margarita on coaster with tamarind pod on table
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Tamarind Margarita

This Tamarind Margarita recipe fuses tangy tamarind and classic margarita flavors. Perfectly balanced with a hint of sweetness and a citrusy kick, this refreshing drink is ideal for any occasion.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: Mexican
Keyword: tamarind margarita, tamarind margarita recipe
Servings: 1
Calories: 139kcal
Author: Tanya

Ingredients

  • 2 ounces blanco tequila
  • ½ teaspoon tamarind concentrate
  • 1 ounce fresh lime juice
  • ½ ounce simple syrup

Instructions

  • First, salt your rim. Run a lime wedge around the rim of your glass. Dip the rim into a shallow plate of tajin, coarse salt, or sugar, turning to coat.
  • Add the tequila, tamarind concentrate, lime juice, and simple syrup to a cocktail shaker.
  • Fill the shaker with ice and shake vigorously until well chilled (about 10-15 seconds).
  • Fill your prepared glass with ice. Strain the margarita mixture into the glass.

Notes

  • I highly recommend using the concentrate over tamarind juice in this cocktail recipe.

Nutrition

Calories: 139kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 0.1mg

Quick Watermelon Salsa (Refreshing and Tasty)

by 1 Comment

This delicious and refreshing watermelon salsa is full of bold flavors. Fresh-cut watermelon, jalapeño, red onion, cilantro, and zesty lime juice make the perfect appetizer.

watermelon salsa in blue bowl

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

As someone who loves summer flavors and watermelon, I just had to make this salsa. I developed this recipe because I bought a watermelon, ate most of it as a snack, and had some leftovers. I looked at the watermelon, looked at my family, and said, "I'm making salsa." They responded with looks of confusion, but once I made it and everyone ate it, everyone loved it.

This watermelon salsa recipe includes jalapeño, cilantro, and red onion for flavor and crunch. A tasty twist on traditional salsa. It does not use tomatoes but uses watermelon as the main ingredient. It's a refreshing twist on the classic chunky salsa recipe.

If you like salsa recipes, try my blender salsa or black bean salsa recipe.

Ingredients Needed

  • Fresh watermelon - diced into small cubes, seedless or seeds removed.
  • Vegetables and Herbs - Jalapeño (seeds and membrane removed for less spice), Red onion, fresh Cilantro.
  • Seasonings - Lime juice, chili powder, and salt.
ingredients for watermelon salsa on wooden cutting board

How to make Watermelon Salsa

Dice your watermelon, red onions, and jalapeno.

Finely chop the cilantro.

Add these ingredients to a bowl—season with lime juice, chili powder, and salt. Stir to combine. Taste and adjust the amount of salt to your preference.

watermelon salsa ingredients in a wooden bowl before mixing
watermelon salsa ingredients in bowl, mixed, with spatula mixing it

Serve at room temperature (or chilled). Enjoy!

How to serve Watermelon Salsa

This salsa has so many uses. I like to use it in ways you typically would use pico de gallo. Serve it these ways:

  • A side for grilled fish, jerk fish, chicken, or shrimp.
  • As a salsa with tortilla chips on the side.
  • A topping for your favorite taco recipe.
  • In a burrito bowl or wrapped in a burrito.
  • A fruit side for breakfast.

Storage Options and How Long It Will Last

Watermelon salsa is best when eaten immediately. It can also be stored in the fridge in a sealed container for 2-3 days. I do not recommend freezing the salsa.

To prepare in advance, chop ingredients ahead of time (1-2 days) and store them separately in the fridge. Combine them just before serving to keep the salsa crisp and fresh.

watermelon salsa in bowl with cilantro in front

Variations

You can change your watermelon salsa by adding fruits like mango or pineapple, veggies like cucumber or bell pepper, or a combination of the above. Mixing things up with different ingredients can give your salsa a unique flavor.

Common Questions

Is watermelon salsa spicy? You can adjust the level of spice to your preference. Remove the seeds and membrane from the jalapeño if you prefer a milder salsa.

Can I use a different type of pepper instead of jalapeño? Yes, you can use serrano pepper, habanero pepper, or any other pepper you choose. Just be mindful of the heat level and adjust the amount accordingly.

watermelon salsa in bowl with chips sticking out

I hope you enjoy this watermelon salsa as much as we do. If you need to use up a watermelon and need watermelon recipes, here are a few you will enjoy:

If you tried this recipe, please rate it and let me know how it turned out in the comments below! Your feedback is greatly appreciated and helps others find and enjoy this recipe.

watermelon salsa in blue bowl
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5 from 1 vote

Watermelon Salsa

This delicious and refreshing watermelon salsa is full of bold flavors. Made with fresh-cut watermelon, jalapeño, red onion, cilantro, and zesty lime juice, it's the perfect appetizer.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: watermelon salsa, watermelon salsa recipe
Servings: 6 people
Calories: 32kcal
Author: Tanya

Ingredients

  • 3 Cups cubed, diced fresh watermelon
  • ⅓ cup chopped cilantro
  • ⅓ cup diced red onions
  • ⅓ cup diced jalapeno seeds and membrane removed
  • ½ teaspoon Chilli Powder
  • ¼ teaspoon Salt or to taste
  • 1 The juice of 1 Lime about 2 Tablespoons

Instructions

  • Add watermelon, cilantro, red onions, and jalapeño into a large bowl. Add chili powder, salt, and lime juice. Mix.
  • Serve at room temperature (or chilled).

Notes

  • This salsa can be served as soon as it's made, or let chill in the fridge for at least an hour.
  • Modify the amount of heat by removing the seeds and membrane of the jalapeño. If you want more spice, use a hotter pepper or leave a bit of the membrane on the jalapeño while dicing it.

Nutrition

Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 102mg | Potassium: 130mg | Fiber: 1g | Sugar: 6g | Vitamin A: 602IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 0.3mg

Jamaican Jerk BBQ Sauce Recipe

by 8 Comments

Liven up your meals with this delicious jerk BBQ sauce. Simple to make with just 4 ingredients, it's great to use as a marinade or a dip.

Jerk bbq sauce in glass bowl

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This is currently the new favorite sauce in our house! This jerk BBQ sauce has been going on everything!

This spicy, smoky, and sweet sauce takes minutes to make, and is a great condiment to have on hand whenever you want to add a some flavor to your meal.

Growing up, when my family grilled jerk chicken or pork that was marinated in jerk seasoning, we would eat it without sauce. Now of days, I serve this sauce on the side, either to drizzle it on top or on the side for dipping.

This homemade BBQ sauce needs to become a staple in your pantry! It goes along great with my Jerk Chicken recipe.

Be sure to check out my Jamaican jerk seasoning and homemade BBQ sauce!

Ingredients Needed

  • Ketchup - for the sweet and tangy taste
  • Jerk wet past-marinade- for the authentic jerk flavor
  • Apple cider vinegar - acid for tanginess
  • Liquid smoke - adds a smoky flavor

How to make jerk BBQ sauce

Combine ingredients in a saucepan over medium heat. Bring to boil and immediately remove from heat. Serve and enjoy.

The ingerdients to make the sauce, and the sauce after cooking in a pot.

What is jerk?

Jerk is a method of cooking from Jamaica where food is either dry rubbed or wet marinated with sweet, spicy mixture. The marinade usually consists of pimento, Scotch bonnet peppers, some kind of acid (citrus or vinegar), and other add ins such as cloves, cinnamon, nutmeg, brown sugar, garlic and thyme.

The jerk flavor is such a great add in to a homemade BBQ sauce!

How long does it last?

This sauce can be made ahead and stored. It will last in the refrigerator for 1-2 weeks in an airtight container. I store ours in mason jars and it always gets used within that time frame!

It's also quick enough to make that you can just whip up a small batch on a whim.

How do you use it?

There are so many ways to use this jerk BBQ sauce. Although it's great for basting jerk chicken or any other meats, like beef or pork, it's also delicious to toss wings in! Feel free to use it as a dip for fries or even spread it on sandwiches. I love to use it as a sauce in my jerk chicken bowl.

A jar of jerk bbq sauce on a basting brush.

Recipe Notes and Tips

  • Make sure your heat is set to medium heat to avoid burning your sauce or scorching your pan. 
  • This recipe makes a little less than 2 cups of sauce. It can be doubled or tripled or cut in half. If doubling or tripling, increase the heating time by about 5 minutes. 
BBQ sauce in glass jar with brush on side of it

More Sauce Recipes

Jerk bbq sauce in glass bowl
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5 from 5 votes

Jamaican Jerk BBQ Sauce

Liven up your meals with this delicious jerk BBQ sauce. Simple to make with just 4 ingredients, it's great to use as a marinade or a dip.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Keyword: bbq sauce with jerk, how to make bbq sauce, jerk seasoned bbq sauce
Servings: 4 servings
Calories: 45kcal
Author: Tanya

Ingredients

Instructions

  • Combine ingredients in a saucepan over medium heat. Bring to boil and immediately remove from heat. Serve and enjoy.

Notes

  • This bbq sauce is great for basting jerk chicken or any other meats.
  • Make sure your heat is set to medium-low heat to avoid burning your sauce or scorching your pan. 
  • This recipe as written makes a little less than 2 cups of sauce. It can be doubled or tripled or cut in half. If doubling or tripling, increase the heating time by about 5 minutes. 

Nutrition

Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 279mg | Potassium: 105mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1335IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

This post was originally published on May 11, 2021. It has been updated with new information.

Copycat Chipotle Chicken Recipe

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This Copycat Chipotle Chicken Recipe is bursting with smoky, spicy flavors and is incredibly easy to make at home. Perfect for burritos, bowls, or salads, it brings the authentic taste of Chipotle to your kitchen.

copycat chipotle chicken recipe in plate with ingredients surrounding it

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

We order Chipotle often and occasionally recreate the recipes at home. It took a bit of trial and error to get this Chipotle Chicken just how I wanted it, but I think I nailed it. This recipe is adapted from the ingredients of the restaurant's chicken marinade but adds lime for more flavor.

You can use this chicken in many different ways. Use it to make your own Chipotle bowls, over cilantro lime rice, with toppings like black beans, pinto beans, fajita vegetables, lettuce, tomato, sour cream, and salsa. You can also use it in a burrito or on a salad topped with chipotle vinaigrette. I like to make a big batch of this chicken and use it in a few different meals.

Ingredients at a Glance (Full detailed list of ingredients and instructions in the recipe card below)

  • Chicken: boneless, skinless chicken thighs. You can also use boneless, skinless chicken breast, just adjust the cooking time as they tend to cook faster and can dry out more easily.
  • Peppers and Aromatics: chipotle peppers in adobo sauce and garlic cloves
  • Spices: ground cumin, dried oregano, black pepper, and kosher salt
  • Liquids: canola oil, white vinegar, lime juice
ingredients for copycat chipotle chicken

How to make Copycat Chipotle Chicken

The key to the ingredient is the chipotle marinade. Combine chipotle peppers, garlic, cumin, oregano, oil, vinegar, salt, and pepper in a food processor or blender. Blend until the mixture is smooth.

chipotle marinade in mini food processor

Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate. Marinate for at least 2 hours, though I recommend marinating overnight for deeper flavor.

When ready to cook, preheat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess.

Place the chicken in the skillet in a single layer and cook the chicken thighs for 5-7 minutes on each side. You may need to cook the chicken in batches to avoid overcrowding.

seared chicken in skillet

Once cooked, remove the chicken from the heat and let it rest for a few minutes. This helps the juices redistribute, keeping the chicken moist.

Chop the chicken into small pieces, similar to the style served at Chipotle. This makes it perfect for filling burritos, tacos, bowls, or salads.

chopped chipotle chicken on red cutting board

Enjoy with rice, beans, salsa, guacamole, or cheese. It's a tasty twist on a favorite Chipotle dish.

Storage Options

You can make chipotle chicken ahead of time and store it in the refrigerator for up to 3-4 days. It also freezes well for more extended storage. Freeze for up to 3 months.

To reheat

Microwave: Place the chicken on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and heat on medium power for 1-2 minute increments, stirring or flipping the chicken to ensure even heating.

Oven: Preheat the oven to 350°F (175°C), place the chicken in an oven-safe dish, cover it with aluminum foil to prevent drying out, and heat for 15-20 minutes or until the chicken is heated through.

Marinating the Chicken Ahead of Time

If you prefer to marinate the chicken ahead of time, you can do so for no longer than 48 hours in the refrigerator. You can also freeze the marinated chicken for up to 3 months, ensuring it is stored in a freezer-safe airtight container or resealable plastic bag.

Looking for more marinated chicken recipes? Try these out:

I hope you like this copycat chipotle chicken recipe as much as we do. If you tried this recipe, please rate it and let me know how it turned out in the comments below! Your feedback is greatly appreciated and helps others find and enjoy this recipe.

chipotle chicken in plate with ingredients surrounding it
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​​Copycat Chipotle Chicken Recipe

This Copycat Chipotle Chicken Recipe is bursting with smoky, spicy flavors and is incredibly easy to make at home. Perfect for burritos, bowls, or salads, it brings the authentic taste of Chipotle to your kitchen.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: copycat chipotle chicken
Servings: 6 people
Calories: 378kcal
Author: Tanya

Ingredients

  • 3 Tablespoons of chipotle peppers in adobo sauce plus 1 pepper
  • 3 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ cup canola oil
  • 2 Tablespoons white vinegar
  • 2 lbs chicken thighs boneless, skinless
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lime for squeezing on top of cooked chicken

Instructions

  • Combine chipotle peppers, garlic, cumin, oregano, oil, vinegar, salt, and pepper in a food processor or blender. Blend until the mixture is smooth.
  • Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate. Marinate for at least 2 hours, though I recommend marinating overnight for deeper flavor.
  • When ready to cook, preheat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess.
  • Place the chicken in the skillet in a single layer and cook the chicken thighs for 5-7 minutes on each side. You may need to cook the chicken in batches to avoid overcrowding.
  • Once cooked, remove the chicken from the heat and let it rest for 5-10 minutes.
  • Chop the chicken into small pieces. Serve and enjoy.

Nutrition

Calories: 378kcal | Carbohydrates: 4g | Protein: 21g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 488mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

Cilantro Lime Rice Recipe

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This cilantro lime rice is a simple yet flavorful side dish, perfect for any meal. The fresh, citrusy flavors of lime, lemon, and cilantro blend beautifully with fluffy rice, creating a light and refreshing addition to your table.

cilantro lime rice in bowl with spoon sticking out

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I made a Copycat version of Chipotle Cilantro Lime Rice while recreating restaurant recipes at home. This recipe is one of my favorites, and it's pretty easy to whip up at home.

This recipe elevates basic white rice. To make it, add bay leaves, salt, and oil to the rice and water while it cooks. Once done, fluff the cooked rice and add lime juice, lemon juice, more salt, and cilantro.

I make this rice on the stovetop, but you could also use this recipe in your rice cooker or oven. I like to serve it with chipotle chicken. It also serves as a side for turkey tacos, curried shrimp, or braised chicken thighs.

Ingredients at a Glance (Full detailed list of ingredients and instructions in the recipe card below)

  • Rice: long-grain white rice (such as Basmati or Jasmine)
  • Liquid: water, lime, and lemon juice
  • Seasonings: 2 bay leaves, salt, and cilantro
  • Oil: olive oil (Chipotle uses rice bran oil)
ingredients for cilantro lime rice

How to make Cilantro Lime Rice

Rinse the rice under cold water until the water runs clear. Then, combine the rinsed rice, water, bay leaves, salt, and olive oil in a medium saucepan. Stir to mix everything well. Bring the mixture to a boil over high heat.

rice, water, oil, and bay leaves in pot

Once boiling, reduce the heat to low, cover, and simmer for 22 minutes.

Then, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, remove the bay leaves and fluff the rice with a fork.

rice fluffed with fork

Drizzle the lime juice and lemon juice over the rice. Add the chopped cilantro, and gently fold everything together to distribute the flavors evenly.

Taste and adjust the seasoning if necessary, adding more salt, lime juice, or lemon juice to suit your taste.

cilantro lime rice in bowl with spoon sticking out

What type of rice is best for cilantro lime rice?

Long-grain white rice, such as Basmati or Jasmine, is typically recommended for its fluffy texture and flavor absorption.

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but you may need to adjust the cooking time and water quantity as brown rice takes longer to cook.

Can I make cilantro lime rice in a rice cooker or multicooker?

Yes! You can make this recipe in a rice or multicooker, like the Instant Pot. Simply follow the recipe as written, adding the rice, water, bay leaves, and oil to the inner pot.. Close and follow the instructions for cooking white rice on your machine. Once done, open and add the lemon, lime, and cilantro. Then fluff the rice.

Looking for other rice recipes? Try these out:

I hope you enjoy this cilantro lime rice recipe as much as we do. If you tried this recipe, please rate it and let me know how it turned out in the comments below! Your feedback is greatly appreciated and helps others find and enjoy this recipe.

cilantro lime rice in bowl with spoon sticking out
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5 from 1 vote

Cilantro Lime Rice Recipe

This cilantro lime rice is a simple yet flavorful side dish, perfect for any meal. The fresh, citrusy flavors of lime, lemon, and cilantro blend beautifully with fluffy rice, creating a light and refreshing addition to your table.
Prep Time5 minutes
Cook Time22 minutes
Resting Time5 minutes
Total Time32 minutes
Course: Side Dish
Cuisine: American
Keyword: cilantro lime rice
Servings: 4 people
Calories: 234kcal
Author: Tanya

Ingredients

  • 1 cup long-grain white rice such as Basmati or Jasmine
  • 2 cups water
  • 2 bay leaves depending on size and preference
  • 1 teaspoon kosher salt plus salt to taste
  • 2 Tablespoons olive oil
  • 3 Tablespoons fresh cilantro finely chopped
  • 2 Tablespoons fresh lime juice from 1 medium lime
  • 1 Tablespoon fresh lemon juice from ½ medium lemon

Instructions

  • Rinse the rice under cold water until the water runs clear. Then, combine the rinsed rice, water, bay leaves, salt, and olive oil in a medium saucepan. Stir to mix everything well. Bring the mixture to a boil over high heat.
  • Once boiling, reduce the heat to low, cover, and simmer for about 22 minutes, or until the water is absorbed and the rice is tender.
  • After the rice is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, remove the bay leaves and fluff the rice with a fork.
  • Drizzle the lime juice and lemon juice over the rice. Add the chopped cilantro, and gently fold everything together to distribute the flavors evenly.
  • Taste and adjust the seasoning if necessary, adding more salt, lime juice, or lemon juice to suit your taste.

Notes

To achieve the best texture, rinse the rice thoroughly under cold water before cooking. This helps to remove excess starch, preventing the rice from becoming sticky and ensuring a fluffy result.

Nutrition

Calories: 234kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 0.5mg

Between the Sheets Cocktail Recipe

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The Between the Sheets cocktail is a fancy mix of rum, brandy, and citrus to enhance your drinking experience. Perfect for any occasion, this classic cocktail transports you to an era of swanky bars and refined tastes. This post is for an audience of 21 and over.

between the sheets cocktails in coup glasses with lemon peel garnish

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

The name of this drink caught my attention. It reminded me of the Isley Brothers' song "Between the Sheets," which is one of my favorites. But this drink is not related to the song.

The Between the Sheets cocktail is a vintage drink from the 1920s or 1930s. It's said to have been created at Harry's New York Bar in Paris, a hotspot for expatriates and celebrities of the time. Either way, anytime I make this drink, I play the song.

This cocktail is a variation of the classic Sidecar. Adding light rum gives it an extra layer of complexity and smoothness. If you like sidecars but want some sweetness from the rum, you'll like this one.

Between the Sheets Cocktail Ingredients

  • Rum - traditionally made with white rum, but I use spiced rum to give it a bit more flavor.
  • Brandy - I tend to use Hennessy Cognac for this recipe.
  • Triple Sec - or any other orange liqueur, like Cointreau
  • Lemon Juice - we use fresh lemon juice, but you can use lemon juice concentrate.

How to make it

Combine the rum, cognac, triple sec, and fresh lemon juice in a cocktail shaker. Add ice.

liquor being poured into a cocktail shaker that has ice
lemon juice being poured into cocktail shaker

Secure the lid and shake vigorously for about 10 seconds. The goal is to chill the mixture thoroughly while slightly diluting it to smooth out the flavors.

hand shaking cocktail shaker

Strain the cocktail into a coup glass, ensuring no ice slips through.

Garnish with a twist of lemon peel on the rim of the glass or float it on top of the drink.

cocktail being poured into glass

How to make it ahead and make a big batch

Making a Between the Sheets cocktail in advance is possible, but it's best enjoyed freshly shaken. To prepare, mix the rum, brandy, triple sec, and lemon juice in a sealed container and store it in the refrigerator.

When ready to serve, shake the mixture well with ice to chill and dilute it properly, then strain it into a chilled cocktail glass. This ensures the cocktail maintains its refreshing and balanced flavors.

To make a larger batch, increase the recipe and prepare it in a large jug rather than a cocktail shaker.

Tanya's Top Tip

Chill Your Glass: A chilled glass keeps your cocktail nice and cold for longer. Pop your glass in the freezer for a few minutes before serving.

Variations to Try

If you're feeling adventurous, here are a few variations you can try:

  • Between the Sheets with a Twist: Add a dash of Angostura bitters for a slightly more complex flavor.
  • Honey Between the Sheets: Replace the triple sec with honey syrup for a more decadent, sweeter cocktail.

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

between the sheets cocktails in coup glasses with lemon peel garnish
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4.50 from 2 votes

Between the Sheets Cocktail Recipe

The Between the Sheets cocktail is a fancy mix of rum, brandy, and citrus that will enhance your drinking experience. Perfect for any occasion, this classic cocktail transports you to an era of swanky bars and refined tastes.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: between the sheets cocktail
Servings: 1
Calories: 221kcal
Author: Tanya

Equipment

Ingredients

  • 1 oz Cognac
  • 1 oz Spiced rum or White Rum to keep it traditional
  • 1 oz Triple Sec
  • ½ oz Lemon Juice
  • Lemon twist for garnish

Instructions

  • Combine the cognac, rum, triple sec, and fresh lemon juice in a cocktail shaker.
  • Add a handful of ice cubes to the shaker. Secure the lid and shake vigorously for about 10 seconds. Strain the cocktail into the glass, ensuring no ice slips through.
  • Garnish with a twist of lemon peel on the rim of the glass or float it on top of the drink.

Nutrition

Calories: 221kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 24mg | Fiber: 0.04g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 1mg | Iron: 0.1mg

Air Fried Jamaican Jerk Pork Recipe

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This air-fried Jamaican Jerk Pork Recipe has amazing flavor and can be made right in your air fryer. It's a great way to travel to the Caribbean in your very own home.

air fryer jamaican jerk pork recipe on a cutting board

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I think I’ve gone a little air fryer crazy lately. I have posted a lot of air fryer recipes. Some examples include Perfect Air Fryer Steak, Crispy Air Fryer Fish, and Korean Air Fried Chicken Wings.

I even added this Air Fryer Category to my Recipes page since I have so many now.

I tried to mix it up this week by posting a recipe that was not related to the air fryer, but this recipe for air fryer jerk pork had to get on the blog ASAP. It's too delicious to keep to myself.

air fryer jamaican jerk pork recipe on a cutting board

My Love for Jamaican Jerk Pork

It truly came about the last time I visited Jamaica in 2016. My entire family headed down, and it was my husband's first time on the island. It was such a great experience, but one of my favorite memories was stopping by a restaurant that sold jerk pork. The pork was grilled and covered in an amazing sauce. We visited that restaurant an additional two times during our one-week stay.

I was determined to recreate that delicious taste at home, but I had one problem: I don't grill. We have a grill, but I see our grill, but I ignore it. So, for the longest time, I just lived on the memory of Jamaican jerk pork. And then, one day, out of the blue, I decided the Air Fryer would solve my problem.

air fryer jamaican jerk pork recipe in the air fryer basket

Why Make this Jamaican Jerk Pork Recipe in the Air Fryer?

I recall reading on the internet (I don't recall what webpage) about making Jamaican Jerk Pork. The site stated that it should only be prepared on a grill. The fact is, almost anything that can be grilled can be air-fried without getting dried out. The air fryer not only creates high heat, but the heat rapidly moves around the food, causing direct contact with all areas of the food.

How to make Air Fried Jamaican Jerk Pork

Making this pork in the air fryer is easy. Cut the pork into large pieces, cover with a nice Jamaican jerk wet rub, and let marinate for 4-24 hours. Then, cook in a 390-degree air fryer for 20 minutes, flipping once. Easy peasy dinner.

You can make the jerk marinade from scratch or use store-bought. If going with store-bought, I highly recommend Walkerswood Jerk Seasoning Rub.

jamaican jerk wet rub being held in hand

Here's to another air fryer recipe. Enjoy 🙂

Pin this Air Fried Jamaican Jerk Pork Recipe for Later

pinterest image air fried jamaican jerk pork
jerk pork on wood background
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4.80 from 15 votes

Air Fried Jamaican Jerk Pork Recipe

Taste the Caribbean with this delicious and flavorful jerk pork recipe that can be made quickly in your air fryer. 
Prep Time10 minutes
Cook Time20 minutes
marinate time4 hours
Total Time30 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: jamaican jerk pork recipe
Servings: 4 people
Calories: 234kcal
Author: Tanya

Ingredients

  • 1.5 lbs pork butt chopped into large 3 inch pieces
  • ¼ cup jerk marinade
  • oil for spraying basket

Instructions

  • Rub pork pieces with jerk marinade and allow it to marinate pork for 4-24 hours in the refrigerator. The longer the better.
  • Preheat air fryer to 390 degrees Fahrenheit. Spray the bottom of the basket to ensure they dont stick.
  • Remove pork from the fridge and allow to rest at room temp for 20 minutes. Place in air fryer ensuring they are spaced apart. Set time for 20 minutes, flip halfway.
  • Remove from air fryer and allow to sit for 5-10 minutes before cutting.
  • Enjoy.

Notes

Notes: This recipe has been tested in Phillips and the Farbeware brand air fryers and had turned out perfect each and every time. For brands that dont set to 390, 400 degrees temperature setting is fine.

Suggested Ingredients for Jamaican Jerk Pork Recipe

Walkerswood Jerk Seasoning Rub

Suggested Tools

Air Fryer
Spray bottle

Nutrition

Calories: 234kcal | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Sodium: 160mg | Potassium: 576mg

 Step by Step Photos of Air Fried Jamaican Jerk Pork Recipe

raw pork on cutting board
pork covered in marinade
marinated pork in bag
pork in air fryer basket
cooked air fryer pork in basket
finished pork on cutting board

This post was originally published on July 17, 2018. It has been updated with additional information.

Grape Nut Ice Cream Recipe

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Grape Nut ice cream is a tasty dessert that combines the sweetness of ice cream with the crunchiness of Grape Nut Cereal. A simple recipe with tasty results.

grape nut ice cream in a bowl

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I've been having fun making homemade ice cream, and I wanted to share this one. Grape Nut ice cream is a special dessert with Jamaican roots. It combines creamy ice cream with crunchy Grape Nut cereal, and people love its unique taste.

Adding the cereal gives this ice cream a wonderful crunch that pairs perfectly with the creamy base. I used the well-known no-churn ice cream base of heavy cream, sweetened condensed milk, and vanilla extract for this ice cream recipe. I then added the cereal to the ice cream base before freezing it solid.

Grape Nut cereal is slightly nutty and not overly sweet, making it the perfect complement to the ice cream's sweet base. It also remains crunchy after you add it to the base.

This is perfect for those who enjoy a crunchy texture in their ice cream. It's also a fun way to switch up your usual ice cream routine.

Ingredients Needed (Full Ingredient Amounts in the recipe card below)

  • No churn ice cream base ingredients - heavy cream, sweetened condensed milk, and vanilla extract.
  • Grape Nut cereal - This crunchy cereal provides the perfect crunch with no added sweetness. The cereal stays crunchy even after being added to the creamy ice cream base.
ingredients for grapenut ice cream on countertop

How to make Grape Nut Ice Cream

No ice cream maker is needed for this recipe.

In a large bowl, use an electric mixer to whip the cold, heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. 

whipped heavy cream on mixture whisk
sweetened condensed milk being poured into whipped heavy cream

Fold in the cereal and stir until evenly distributed throughout the mixture. 

Pour the mixture into a freezer-safe container (such as a large loaf pan). Lay plastic wrap on top of the ice cream to avoid freezer burn. Cover the container and freeze for at least 6 hours or until solid. 

greape nut cereal being added to ice cream base
grapenut ice cream in container before freezing

Once frozen, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping and serving.

ice cream scoop scooping ice cream

How to Store

To store, transfer it to an airtight container, place plastic wrap directly on the surface, and keep it in the coldest part of the freezer. Label and date the container, use within 1-2 weeks and let it soften briefly at room temperature before serving.

FAQs

Is grape nut ice cream suitable for people with nut allergies?

Yes, since grape nut cereal do not actually contain nuts, grape nut ice cream is generally safe for people with nut allergies. However, it's always best to check the ingredient list to ensure no cross-contaminants.

I hope you love this ice cream as much as we do. Looking for more sweet Jamaican recipes? Try my rum raisin ice cream, Jamaican banana fritters or Jamaican Black Cake.

grape nut ice cream in a bowl
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Grape Nut Ice Cream

Grape Nut ice cream is a tasty dessert that combines the sweetness of ice cream with the crunchiness of Grape Nut Cereal. A simple recipe with tasty results.
Prep Time10 minutes
Freezing Time6 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: grape nut cereal
Servings: 6 people
Calories: 342kcal
Author: Tanya

Ingredients

  • 2 cups heavy cream
  • 1 14 oz can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup Grape Nut cereal

Instructions

  • In a large bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined.
  • Fold in the cereal and stir until evenly distributed throughout the mixture.
  • Pour the mixture into a freezer-safe container (such as a loaf pan). Lay plastic wrap on top of the ice cream to avoid freezer burn. Cover the container and freeze for at least 6 hours or until solid.
  • Once frozen, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping and serving.

Notes

If you don't have an electric mixer, you can whip the cream by hand using a whisk, but it will take longer and require more effort.

Nutrition

Calories: 342kcal | Carbohydrates: 18g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 90mg | Sodium: 112mg | Potassium: 154mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1509IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 5mg

Simple Strawberry Compote Recipe

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This strawberry compote is a simple and delicious way to use fresh berries. Making a sweet and tangy topping for yogurt, ice cream, pancakes, or waffles is easy. You only need a few ingredients and a few minutes on the stove.

strawberry compote in glass jar with strawberries and lemon in background

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

During the summer, I love incorporating fresh berries into almost everything. One of my favorite ways to enjoy them is by making a delicious fruit compote. I like this strawberry compote because I LOVE strawberries. The red topping looks good and tastes delicious.

I use simple ingredients for this recipe, like fresh strawberries, fresh lemon juice, and granulated sugar. I vary from traditional recipes by adding a little cinnamon to add more depth of flavor.

If you love fruit compotes, you'll love this blueberry compote recipe.

Ingredients for Strawberry Compote (Full ingredient amounts in recipe card below)

  • Fresh strawberries - I use fresh strawberries for this recipe, but frozen berries also work.
  • Granulated white sugar - to add a bit of sweetness.
  • Lemon Juice - I love adding acid components to my fruit compotes and prefer lemon juice. In some recipes, they add a little vanilla extract.
  • Ground Cinnamon—This is optional; only add a pinch. I love the flavor cinnamon gives to the compote.
ingredients for a strawberry compote laid on table.

How to make it

Start by hulling your strawberries and removing the stem and core. I use a strawberry huller for best results, but you could also use a pairing knife.

After removing the stems and core, slice your strawberries into ¼-inch slices. You could also cut them in half for larger chunks in your compote.

hulled strawberries on cutting board

Combine the sliced strawberries, granulated sugar, lemon juice, and ground cinnamon in a medium saucepan.

ingredients for compote in a saucepan before simmering

Place the saucepan over medium heat and bring the mixture to a simmer. Lower the heat to medium-low and stir occasionally. Cook for 10-15 minutes until the strawberries break down and the sauce thickens.

In a separate container, mix one tablespoon of cornstarch with one tablespoon of water to make a cornstarch slurry. Add this to the compote and let it simmer for 20-30 seconds. Remove from the heat and set aside to cool.

thickened compote in saucepan

You can store the compote in the refrigerator, in an airtight container, for up to a week or freeze it for up to 3 months.

How to use it

Strawberry compote is a great fruit topping for cheesecake, pancakes, waffles, and more. I like to add it to a yogurt and granola parfait. You can also add it to sparkling water for a delicious and refreshing drink.

How to store it

Store the compote in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the compote by placing it in an airtight container and freezing it for up to 3 months. If using from frozen, make sure to defrost it before use.

spoon picking up a strawberry out of compte

Variations

  • If you prefer a slightly thinner compote, skip the cornstarch slurry. The compote will naturally thicken as it cools.
  • Infuse with a sprig of fresh mint, basil, or thyme for an unexpected herbal note.
  • Use frozen strawberries if you don't have fresh ones. They're a convenient and budget-friendly option that still packs plenty of flavor and nutrients. Partially thaw or use frozen berries, adjust sugar, and simmering time for a tasty compote.

Tanya's Top Tip

Taste the compote and adjust the amount of sugar to your preference. The sweetness of your compote will depend on the sweetness of your berries. I always start with 4 Tablespoons of granulated sugar and add more if I feel it's needed.

Also, keep in mind that you may want to consider what you're topping the compote on to determine how sweet you will like it. If you're using compote as a topping for dessert, like ice cream or cake, stick with the 4 Tablespoons or less. This will prevent the dessert from becoming overly sweet.

I hope you love this strawberry compote as much as we do. Looking for more fresh strawberry recipes? Try these out:

strawberry compote in glass jar with strawberries and lemon in background
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Simple Strawberry Compote Recipe

This strawberry compote is a simple and delicious way to use fresh berries. You can easily make a sweet and tangy topping for yogurt, ice cream, pancakes, or waffles.
Prep Time10 minutes
Cook Time10 minutes
Cooling Time5 minutes
Total Time25 minutes
Course: Sauce
Cuisine: American
Keyword: strawberry compote
Servings: 4 people
Calories: 93kcal
Author: Tanya

Ingredients

  • 1 lb strawberries hulls removed, sliced into ¼ of an inch
  • 4 Tablespoons granulated white sugar
  • 3 Tablespoons fresh lemon juice
  • Pinch ground cinnamon
  • 1 Tablespoon each cornstarch and water for a cornstarch slurry

Instructions

  • Combine the sliced strawberries, granulated sugar, lemon juice, and ground cinnamon in a medium saucepan.
  • Place the saucepan over medium heat and bring the mixture to a simmer. Lower the heat to medium-low and stir occasionally. Cook for 10-15 minutes until the strawberries break down and the sauce thickens.
  • Mix 1 tablespoon of cornstarch with 1 tablespoon of water in a separate container to make a cornstarch slurry. Add this to the compote and let simmer for 20-30 seconds. Remove from the heat and set aside to cool.

Notes

  • You can store the compote in the refrigerator for up to a week or freeze it for up to 3 months.
  • Skip the cornstarch slurry if you prefer a slightly thinner compote. The compote will naturally thicken as it cools.

Nutrition

Calories: 93kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 189mg | Fiber: 3g | Sugar: 18g | Vitamin A: 16IU | Vitamin C: 73mg | Calcium: 21mg | Iron: 1mg

Chipotle Honey Vinaigrette

by 1 Comment

This easy chipotle vinaigrette recipe packs a real punch of flavor to any dish it is added to! Use it to dress your favorite grilled chicken salad, burrito bowl, or drizzle over a vegetable or bean salad.

chipotle vinaigrette in salad dressing bottle

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Despite taking only 5 minute to prepare, this chipotle honey vinaigrette has an intense savory flavor. I make my chipotle salad dressing using canned chipotle chilies in adobo sauce, adding honey for a little sweetness, and combining with red wine vinegar for that all important sourness to balance out the other flavors.

I am obsessed with the salad dressing from Chipotle; this is the version that I add to salads and bowls when I want a smoky and slightly sweet flavor. My version is a little more savory than Chipotle's, and I omit ingredients like cumin and rice bran oil from mine.

Chipotle chilies add a great smoky, slightly sweet, and spicy flavor to any dish they are added to. The adobo sauce these chilies are preserved in also has great flavor, combining paprika with garlic, onion, tomato, oregano, and vinegar. This makes chipotles a great addition to any sauce or salad dressing where you want to add real depth of flavor.

Enjoy making your own salad dressings? Then try some of my favorite recipes, my Warm Bacon Vinaigrette, Sweet Onion Dressing, Lime Vinaigrette, or Blue Cheese Dressing.

Ingredients

Here's what you will need to make this easy chipotle vinaigrette recipe:

  • Oil - use canola oil or any other neutral flavored oil.
  • Red wine vinegar - adds acidity and sourness to the salad dressing.
  • Chipotle chilies - I use 2 chipotle peppers in adobo along with an extra tablespoon of the adobo sauce to flavor the dressing. For a milder dressing, use 1 chili.
  • Honey - is used to add sweetness to the dressing, balancing out the other flavors.
  • Garlic - fresh will add the best flavor.
  • Seasoning - add kosher salt and black pepper, then taste and add a pinch more if required.
  • Oregano - for ease, use dried oregano.
chipotle vinaigrette ingredients

Tools needed for this recipe

  • Mini Food Processor
  • Jar, jug or bowl for dressing
  • Measuring cups and spoons

How to make chipotle vinaigrette

Add the ingredients to the bowl of a mini food processor or blender.

ingredients in blender before they were blended

Process on low for about 10-15 seconds, until all the ingredients are well combined and the dressing is smooth.

spoon picking up blended vinaigrette out of food processor bowl

Serve and enjoy!

Chipotle vinaigrette recipe variations

While this recipe is delicious as is, you can switch it up a bit with any of these ideas:

  • Swap red wine vinegar for white wine, apple cider, or sherry vinegar in this salad dressing.
  • To make a vegan chipotle vinaigrette, swap the honey for maple or agave syrup.
  • Add some freshly chopped cilantro to the dressing.
  • Make it sweeter by adding more honey to the recipe.
vinaigrette being poured over salad with chicken, lettuce, corn, and black beans

How to serve chipotle vinaigrette

This is a salad dressing that can be used to dress a variety of meat and vegetable-based dishes. Chipotle chilies have a great spicy, sweet, and smoky flavor which pair really well with chicken, beef, pork, fish, and seafood, as well as a variety of different vegetables.

A favorite with my family is to add it to a chicken salad or chicken burrito bowl, made with leftover roast chicken and a variety of crunchy salad vegetables.

You can also mix this vinaigrette with some sour cream to make a dipping sauce. Or try adding it to mayonnaise to make a great addition to any sandwich.

How to store

Refrigerator: Store chipotle vinaigrette in the fridge in an airtight container, ensuring it's tightly sealed, and use within 5 days for optimal freshness. When ready to use, stir the vinaigrette to mix again, as separation will likely occur during storage.

Notes

  • Ensure you properly season this dressing, as with all salad dressings, it will also season the food you are adding it to.
  • If you don't use the salad dressing straight away, store it in the refrigerator and remember to give it a quick whisk to combine all the ingredients again when ready to serve.
  • This makes about 1 cup of vinaigrette.
the vinaigrette in a bottle

FAQ's

What is chipotle vinaigrette made of?

The main components of a good chipotle vinaigrette are oil, red wine vinegar, chipotles in adobo sauce, honey, and dried oregano.

How long can you store chipotle vinaigrette?

Store chipotle vinaigrette in an airtight container, in the refrigerator, for up to 5 days. When ready to use, give the vinaigrette a good whisk to combine the ingredients.

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!

chipotle vinaigrette in salad dressing bottle
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5 from 1 vote

Chipotle Vinaigrette

Combining red wine vinegar, honey, garlic, and oregano with chipotle chilies in adobo sauce, this easy chipotle honey vinaigrette recipe packs a real punch of flavor to any dish it is added to!
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Salad, Sauce, Seasoning
Cuisine: American, Mexican, Southern
Keyword: chipotle honey vinaigrette, chipotle salad dressing, chipotle vinaigrette recipe
Servings: 1 cup
Calories: 1206kcal
Author: Tanya

Equipment

Ingredients

  • ½ cup canola oil or any other neutral flavored oil
  • ¼ cup red wine vinegar
  • 2 chipotle peppers in adobo
  • 1 Tablespoon adobo sauce get this from the can of chitpotle peppers in adobo
  • 2 Tablespoons honey
  • 1 clove garlic
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon oregano

Instructions

  • Add the ingredients to the bowl of a mini food processor.
  • Process on low for about 10-15 seconds, until all the ingredients are well combined and the dressing is smooth.

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 1206kcal | Carbohydrates: 45g | Protein: 1g | Fat: 116g | Saturated Fat: 9g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 74g | Trans Fat: 0.4g | Sodium: 6583mg | Potassium: 111mg | Fiber: 4g | Sugar: 37g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

Classic Jamaican Fried Dumplings Recipe

by 9 Comments

Jamaican fried dumplings are the perfect side dish for breakfast, lunch, or dinner. This classic recipe is crispy on the outside and soft, fluffy, and slightly chewy on the inside.

fried dumplings on cooling rack

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

One of my favorite things to munch on during breakfast was a nice and warm Jamaican fried dumpling. We ate it along with our ackee and saltfish or cornmeal porridge. I like to make it for my kids from time to time, and they love it.

These dumplings are fried in oil, something I don’t do that often. But hey, nostalgia takes control, and I fry these up when I want some comfort food.

If you like fried dough, you'll love this Jamaican festival recipe.

fried dumplings sitting in bowl with ackee in a bowl to the right

Ingredients Needed

  • All-purpose flour: The foundation of the dough, providing structure and substance to the dumplings.
  • Baking powder and salt: Baking powder creates a light and airy texture, while salt enhances the flavor.
  • Milk or water: Binds the ingredients together, creating a cohesive dough that can be shaped and fried. I prefer to use milk for a fluffier inside the dumpling, but water also works fine.
  • Oil: For frying, use a high heat oil. I usually use Canola oil.

How to make Jamaican Fried Dumplings

First, gather your ingredients. My recipe calls for only four ingredients, all-purpose flour, baking powder, salt, and milk.

Combine the flour, baking powder, and salt in a bowl and mix well. Pour in the milk and stir until combine. Then roll the mixture into a ball and lightly knead until it comes together.

flour, baking soda, and milk stirred in a bowl with wooden spoon sticking out
ball of dough in bowl

Then break off about 10 pieces of dough and form them into balls. I get about 10 balls. Set them aside.

rolled raw dumpling in hand
dumplings on parchment lined baking sheet

In a 10-inch skillet, heat enough oil over medium heat to fry the dumplings until the oil is about 350 degrees Fahrenheit. I test the temperature of the oil with a quick-read thermometer to ensure it isn't too cool or too hot.

Oil that is too cool will soak up way too much oil and oil that is too hot will just crisp your dumplings a little too much.

When the dumplings are brown on one side, flip them and allow them to continue to cook until they are browned on both sides, about 2-3 minutes per side.

Dumplings being fried in oil.

Once done, remove the dumplings from the oil and place them on paper towels or a cooling rack to drain off any excess oil.

Serve dumplings while hot with your favorite dishes.

hand holding torn dumpling so the inside shows

Tanya's Top Tip

You can use a thermometer to test the temperature of your oil before adding the dough to the oil. You want your oil to be around 350 degrees Fahrenheit. If your oil is too hot, it will cause your dumplings to get too brown before the insides cook. If the oil is too low, the dumplings will be greasy.

FAQ on Fried Dumplings

What do you serve Fried Dumplings with?

I like to serve this with ackee and saltfish or callaloo and saltfish. My kids just love to eat them by themselves. Or serve them alongside Jamaican green banana porridge.

Can you make these in an air fryer?

Technically, yes! But I prefer these fried in oil much more. A similar air fryer recipe would be my air fryer biscuit recipe.

How long do these last?

These are best eaten the day you make them. You can keep them for up to 1-2 days.

What is the texture of a Jamaican fried dumpling?

Fried dumplings should be a little crispy on the outside, and fluffy on the inside.

Notes

  • The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough. 
  • Test frying one dumpling before adding the remaining. That will help determine if your oil is the perfect temperature for frying. Or, use a thermometer to ensure your oil is at 350 degrees Fahrenheit before frying.

Other Jamaican recipes

fried dumplings on cooling rack
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4.75 from 4 votes

Jamaican Fried Dumplings

Jamaican fried dumplings are the perfect side dish for breakfast, lunch, or dinner. This classic recipe is crispy on the outside and soft, fluffy, and slightly chewy on the inside.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: fried dumplin, fried dumplings, Jamaican fried dumplings
Servings: 4 people
Calories: 257kcal
Author: Tanya

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup milk
  • oil for frying about 1-½ cup
US Customary - Metric

Instructions

  • Add flour, baking powder, and salt in a large bowl and stir to combine. Pour in the milk and stir until combined. Then roll the mixture into a ball and lightly knead until it comes together.
  • Break off about 10 pieces of dough and form them into balls. Set them aside.
  • In a 10-inch skillet, heat enough oil over medium heat to fry the dumplings, until the oil is about 350 degrees.
  • Once the dumplings are browned on one side, flip them and cook until both sides are browned, about 2-3 minutes each.
  • Once done, remove the dumplings from the oil and place them on paper towels or a cooling rack to drain off any excess oil.
  • Serve and enjoy.

Video

Notes

  • The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough. 
  • Test frying one dumpling before adding the remaining. That will help determine if your oil is the perfect temperature for frying. 
  • If you prefer flatter dumplings, flatten them after rolling them into a ball before frying. You may use less oil if doing this method. 

Nutrition

Calories: 257kcal | Carbohydrates: 51g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 604mg | Potassium: 329mg | Fiber: 2g | Sugar: 2g | Vitamin A: 74IU | Calcium: 148mg | Iron: 3mg

This post was originally published on July 18, 2021. It has been updated with new photos and information.

Jamaican Ackee and Saltfish Recipe

by 6 Comments

Ackee and saltfish is Jamaica's National dish, full of flavor and cultural importance. It contains ackee, a yellow fruit with a mild taste, and salted codfish, which provides it with a savory flavor.

ackee and saltfish recipe on white plate

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

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

Ackee and saltfish, a beloved Jamaican staple, is surprisingly simple to prepare at home. My grandma had an ackee tree. I remember her picking the ripe ackee, taking out the seed, boiling it, and cooking it for us.

Those were the good ol’ days when I had access to fresh ackee, but now, canned ackee does just as well in this dish. It comes in handy when I want to make this ackee and saltfish recipe.

This recipe is easy to make. It only has a few steps. First, boil the saltfish to remove excess salt. Then, sauté aromatics. Finally, add canned ackee is warmed through.

People typically serve this recipe alongside fried dumplings, roasted breadfruit, boiled green bananas, festival, or pear. 

Ingredients

  • Aromatics: Canola oil, yellow onion, green scallions, fresh thyme, scotch bonnet pepper (optional) - These ingredients infuse the dish with fragrance and depth of flavor.
  • Protein: Salted codfish - This provides a savory and salty foundation for the dish. Ensure that you bone the codfish and have already removed the bones. You can also purchase boned codfish without the bones. You'll also want to boil or soak the codfish overnight to remove any excess salt.
  • Produce: Roma tomato, ackee - These provide freshness, color, and essential nutrients. I typically used the canned ackee.
  • Seasoning: Black pepper - This adds a subtle heat and complexity to the dish.
ingredients for ackee and saltfish

How to make Ackee and Saltfish

First, prepare the saltfish by soaking it in water overnight, draining it, boiling it once, and then draining it again. You can skip the overnight soak and boil and drain the salted fish 2-3 times until the excess salt is removed.

Break the saltfish into small pieces and set it aside. 

salted codfish in pot of water
shredded cooked codfish on white plate

Heat oil in a large skillet over medium heat. Add onions, scallions, thyme, and scotch bonnet peppers to the skillet and saute for 3-4 minutes, until the onions have softened. Then add salted fish and stir for an additional minute. 

onions, peppers in skillet with wooden spatula sticking out
onions, peppers, and saltfish in skillet

Add the roma tomatoes and drained ackee and cook for 3-4 minutes, gently stirring to prevent the ackee from breaking up. Season with black pepper. 

finished ackee and saltfish in skillet

Serve and enjoy.

What is ackee?

Ackee is Jamaica's national fruit, growing on trees. Jamaicans commonly eat it with saltfish in the national dish, ackee and saltfish, but they can also use it in other ways. Ackee has its distinct flavor and texture. Once cooked, it becomes soft and creamy-like. It's mild in flavor and it's not sweet.


Finding fresh ackee in the US is hard because the government bans its import. Fresh ackee can be toxic if not cooked correctly.


You can find canned or frozen ackee at your international market or online.

More Ways to Use Ackee

Although mostly used in this dish, ackee can be used in many ways. You can use it as a substitute for scrambled eggs, add it to your favorite curry, or make fritters using the ackee.

And there you have it: delicious ackee and saltfish. If you're looking for more Caribbean breakfast recipes, check these out:

ackee and saltfish recipe on white plate
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5 from 3 votes

Jamaican Ackee and Saltfish

Ackee and saltfish is Jamaica’s national dish. It’s typically served for breakfast on the weekends but can be eaten any time of the day. This recipe is a staple in the Caribbean kitchen. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: ackee and saltfish
Servings: 4 people
Calories: 405kcal
Author: Tanya

Ingredients

  • 8 oz salted cod fish boned
  • 2 Tablespoon canola oil
  • 1 yellow onion chopped
  • 2 green scallions chopped
  • 2 sprigs fresh thyme stems removed
  • 1 scotch bonnet pepper seeds removed and chopped (optional)
  • 1 roma tomato chopped
  • 15 oz can ackee drained
  • ½ teaspoon black pepper or to taste

Instructions

  • First, prepare your saltfish by either soaking it in water overnight, draining it, and then boiling it once, and then draining it again. You can also skip the overnight soak and boil and drain the salted fish 2-3 times until the excess salt is removed. Once the saltfish has been boiled and drained, break the saltfish into small pieces. Set aside.
  • Heat oil in a large skillet over medium heat. Add onions, scallions, thyme, and scotch bonnet to skillet and sauté for 3-4 minutes, until onions have softened. Add salted fish and stir for an additional minute.
  • Add roma tomato and ackee and cook for 3-4 minutes until heated through. Season with black pepper.
  • Serve and enjoy.

Video

Notes

  • This recipe calls for canned ackee, which is already cooked and can be found in most international grocery stores or online. If using fresh ackee, it will need to be prepared properly by boiling the ackee.
  • If you can't file salted codfish, use cooked cod or tilapia and season the dish with salt. 

Nutrition

Calories: 405kcal

This post was originally published on July 9, 2021. It has been updated with new photos and additional information.

The Best Watergate Salad Recipe

by 9 Comments

Watergate Salad, also called Pistachio Delight, is a light, creamy dessert that is easy and delicious. Its simple combination of sweet pineapple, crunchy pecans, and fluffy marshmallows makes it the perfect treat for any occasion.

watergate salad in a bowl with pecans and marshmallows in background

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I had never heard of Watergate salad until this guy I was dating mentioned it. He asked me to make it for him, and I gave him the side-eye because I had no clue what it was. After dating for months, I got invited to his family reunion and decided to make a recipe for the event. I followed a recipe on the side of a box of pistachio jello pudding.

The recipe was really good. The Watergate salad I brought was all gone by the end of the reunion. About a year and a half later, that guy I was dating became my husband. If anyone asks him what made him decide I was his wife, he always mentions Watergate salad. 

watergate salad on spoon

Over the years, I’ve adapted the original recipe and added a few ingredients I preferred. The original recipe called for using a jar of Cool Whip.

This recipe uses homemade from scratch cream cheese and heavy cream that I whip together. I’ve also subbed pecans for walnuts and added way more marshmallows than the original recipe called for.

In my opinion, these little changes have made it the best Watergate salad recipe.

Ingredients Needed

  • For the cream mixture - creamed cheese, heavy cream, powdered sugar, vanilla extract
  • Pistachio pudding mix
  • Mini marshmallows, crushed pineapple, chopped pecans

How to make Watergate Salad

First, place 8 ounces of softened cream cheese in a large bowl and beat with a hand mixer on medium speed until fluffy. This should take about 1-2 minutes. 

cream cheese whipped in bowl

Next, slowly pour 1 cup of heavy cream into the bowl while mixing on medium speed. Pour heavy cream about ¼ cup at a time until it is fully blended into cream cheese. Once all heavy cream is poured in, add ¾ cup powdered sugar and ½ teaspoon of vanilla extract and then mix until soft peaks form. 

whipped cream cheese and whipped cream in bowl

Add a 3.4 oz box of pudding mix, 3 cups of marshmallows, a 20 oz can of crushed pineapple (undrained), and 1 cup of chopped pecans, and use a spoon or spatula to stir into the cream cheese mixture.

watergate salad in glass bowl

Cover and refrigerate for 2-4 hours. Serve and enjoy.

watergate salad in white bowl

Notes:

  • This salad can be made ahead of time and stored in the fridge for up to 3-4 days. 
  • This salad is similar to Waldorf salad or ambrosia salad but with a totally different flavor profile. 
  • Watergate salad is an interesting name for a dessert salad. How watergate salad got its name. 
  • You can substitute lime jello for pistachio pudding mix in the recipe if you prefer it.

Looking for more dessert recipes? Try these out:

watergate salad in a bowl with pecans and marshmallows in background
Print Recipe
5 from 3 votes

The Best Watergate Salad Recipe

This Watergate Salad Recipe is so good, it landed me a husband. This dessert, also known as pistachio delight, is a light creamy marshmallow fluffy salad made with pineapples and chopped pecans for the perfect dessert. 
Prep Time10 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: dessert salad, watergate salad recipe
Servings: 10 people
Calories: 389kcal
Author: Tanya

Equipment

Ingredients

  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 3.4 oz instant pistachio pudding mix
  • 3 cups mini marshmallows
  • 20 oz crushed pineapple undrained
  • 1 cup chopped pecans

Instructions

  • Place cream cheese in a large bowl and beat with a hand mixer on medium speed until the cream cheese has become fluffy. This should take about 1-2 minutes.
  • Next, slowly pour heavy cream into the bowl while mixing on medium speed. Pour heavy cream about ¼ cup at a time until it is fully blended into cream cheese. Once all heavy cream is poured in, add powdered sugar and ½ teaspoon of vanilla extract and then mix until soft peaks form.
  • Add pudding mix, marshmallows, crushed pineapple, and chopped pecans and use a spoon or spatula to stir into the cream cheese mixture. Cover and refrigerate for 2-4 hours. Serve and enjoy.

Video

Notes

  • This salad can be made ahead of time. It can last on your fridge for up to 3-4 days. 
  • This salad is similar to Waldorf salad or Ambrosia salad but with a totally different flavor profile. 
  • You can substitute lime jello for pistachio pudding mix in the recipe if you prefer it.

Nutrition

Calories: 389kcal | Carbohydrates: 42g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 234mg | Potassium: 164mg | Fiber: 2g | Sugar: 36g | Vitamin A: 689IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg

This post was originally published on February 25, 2020. It has been updated with some new photos and information.

Classic Bee's Knees Cocktail Recipe

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The Bee's Knees is a classic prohibition-era cocktail that has stood the test of time. This refreshing and easy-to-make cocktail combines the sweetness of honey with the tartness of lemon, creating a perfect balance of flavors. 

the cocktail in a glass with honey syrup next to it

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

There's nothing like a classic and simple cocktail, and this bee's knees cocktail checks all the boxes. It contains only 3 ingredients: gin, lemon juice, and honey simple syrup.

It's one that I like to whip up when I want a quick yet tasty cocktail.

The Bee's Knees cocktail became popular when good gin was hard to find. It used honey and lemon to cover up the bad taste of cheap gin. Now, we don't have that problem anymore. The cocktail tastes sweet, sour, and flowery when made with quality ingredients.

If you like this classic cocktail, you'll love this Hennessy Sidecar Recipe.

bees knees in coup glass on wooden board

Ingredients Needed

  • Gin - Gin provides the herbal, botanical base for the cocktail. There are many varieties of gin, I tend to use a London dry gin in this cocktail.
  • Honey syrup - A simple mixture of honey and water, this adds a touch of sweetness to balance the other flavors. I use 2 parts honey and 1 part water.
  • Fresh lemon juice - Freshly squeezed lemon juice brings a bright, acidic counterpoint to the honey's sweetness.
  • Optional Garnish - A lemon twist. A simple garnish that adds a touch of elegance and aroma to the finished drink.
ingredients for the bees knees cocktail. slices of lemon, honey syrup, and bottle of gin

How to make a bee's knees cocktail

In a cocktail shaker, combine the gin, fresh lemon juice, and honey syrup.

Add ice to the shaker until it is nearly full. Secure the lid and shake vigorously for about 10 seconds or until the outside of the shaker feels cold.

hand shaking the shaker for the cocktail

Strain and Serve: Strain the mixture into a chilled cocktail (preferably a coupe) glass.

Garnish with a lemon twist or a wheel.

cocktail being poured into a coupe glass

Variations of this cocktail

You can change this cocktail by adding a few ingredients. For instance, you could use strawberry gin or experiment with lavender or honey ginger syrups.

Expert Tips

  • This cocktail is best enjoyed fresh, but you can also prepare it up to a day in advance and refrigerate it. Just remember to add the ice and stir it well before serving.
  • To prevent unwanted dilution, wait to add ice cubes until you're ready to serve.
  • For a big party, make the recipe in a pitcher instead of a shaker.
  • The honey syrup can be made ahead of time by combining 2 parts of honey with 1 part of hot water. Stir until the honey dissolves, then cool before using. You can adjust the sweetness by using more or less honey.
  • Lemon twists or wedges make a classic garnish for the Bee's Knees.

What is a prohibition-era cocktail?

Prohibition-era cocktails are drinks that were popular during the time in the United States when the production and sale of alcohol was illegal (1920-1933). Due to the difficulty of obtaining quality liquor, these cocktails often used substitutes like bathtub gin or moonshine. They also tended to be sweeter and more flavorful to mask the taste of the inferior alcohol.

I hope you enjoy this bee's knees cocktail as much as we do. Looking for more gin cocktails, try this out:

the cocktail in a glass with honey syrup next to it
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Classic Bee's Knees Cocktail Recipe

The Bee's Knees is a classic prohibition-era cocktail that has stood the test of time. This refreshing and easy-to-make cocktail combines the sweetness of honey with the tartness of lemon, creating a perfect balance of flavors. 
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: bee's knees cocktail
Servings: 1
Calories: 180kcal
Author: Tanya

Ingredients

  • 2 oz Gin
  • ¾ oz Fresh lemon juice
  • ½ oz Honey syrup to make honey syrup, mix equal parts of honey and warm water until the honey is dissolved

Instructions

  • In a cocktail shaker, combine the gin, fresh lemon juice, and honey syrup.
  • Add ice to the shaker until it is nearly full. Secure the lid and shake vigorously for about 10 seconds, or until the outside of the shaker feels cold.
  • Strain and Serve: Strain the mixture into a chilled cocktail glass.
  • Garnish with a lemon twist or a wheel.

Notes

You can prepare the honey syrup by combining equal parts honey and warm water. Stir until the honey is completely dissolved, then allow the mixture to cool.
Honey syrup can be made in advance and stored in the refrigerator.

Nutrition

Calories: 180kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 38mg | Fiber: 1g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 0.2mg

How to make Honey Syrup

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Enhance your daily meals and beverages with homemade honey syrup, also known as honey simple syrup. Easy to make and adds a delicious touch of sweetness.

honey simple syrup in glass container in front of a honey bear container

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love making my drinks and cocktails at home, and the more I make them, the more I like to have my simple syrups on hand. This syrup is like simple syrup but made with honey instead of sugar and water.

Honey adds a gentle floral sweetness and a hint of golden warmth to your creations.

To make this syrup, combine honey with hot water. Honey enriches and adds depth to any dish. I prefer to use a 2:1 ratio (2 parts honey to 1 part water) for this recipe. If you'd like a thicker syrup, add less water.

Enjoy it in a classic bee's knees cocktail, or add it to your morning coffee.

Ingredients

  • Honey - You can use any honey, but the flavor of the syrup will vary depending on the honey you choose.
  • Water - Hot water is best to help the honey incorporate into the water.
  • Optional Ingredient - add a 2-inch slice of ginger and make a Honey Ginger Syrup.
ingredients for honey syrup. the water in a jar and a container of honey

How to make Honey Simple Syrup

Pour hot (not boiling) water into a heat-safe container. Add honey to the hot water. Stir the mixture until it completely dissolves the honey and becomes smooth. Let cool before using.

honey being poured into a container
honey syrup in conatiner with hot water kettle behind it

How to Store

Store this simple syrup in the refrigerator for 2-3 weeks. Do not store it on the counter like you would honey. Adding water to honey weakens its preservation ability and can cause the syrup to spoil if not refrigerated.

How to Use Honey Simple Syrup

This syrup can be used in cocktails, mocktails, iced tea, lemonade, marinades, salad dressings, and desserts.

It's is a wonderful alternative to regular simple syrup, bringing in a rich, floral sweetness to beverages like tea, coffee, cocktails, and desserts. It's incredibly easy to make and only requires a few ingredients.

FAQ

Can I make honey simple syrup with crystallized honey?

Yes, you can gently warm the honey to liquefy it before making the syrup.

Is this healthier than simple syrup?

Honey syrup contains some trace nutrients, but it's still a form of sugar and should be consumed in moderation.

Looking for other drink condiments? Try these out:

honey simple syrup in glass container in front of a honey bear container
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5 from 1 vote

Honey Syrup Recipe

Enhance your daily meals and beverages with homemade honey syrup, also known as honey simple syrup. Easy to make and adds a delicious touch of sweetness.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: honey simple syrup, honey syrup
Servings: 8
Calories: 64kcal
Author: Tanya

Ingredients

  • ½ cup honey any variety you prefer but I recommend a floral honey like orange blossom or clover.
  • ¼ cup hot water

Instructions

  • Add honey to a heat-safe container. Pour hot (not boiling) water into the container over the honey.
  • Stir until the honey is completely dissolved and the mixture is smooth.
  • Let cool before using.

Notes

  • This recipe yields a thicker honey syrup. For a thinner syrup, add more hot water, a little at a time, until the desired consistency is reached.
  • Store any leftover syrup in an airtight container in the refrigerator for up to one month.
  • You can also make this recipe by combining the ingredients in a small pot over medium heat. Stir until the honey is fully dissolved. 

Nutrition

Calories: 64kcal | Carbohydrates: 17g | Protein: 0.1g | Sodium: 1mg | Potassium: 11mg | Fiber: 0.04g | Sugar: 17g | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg

The Easiest Air Fryer Hot Dogs

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These Quick and Easy Air Fryer Hot Dogs are delicious and ready in less than 10 minutes. It’s the best way to make hot dogs.

hot dogs in buns in air fryer basket topped with ketchup and mustard

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.


I love a good hot dog, but not all hot dog cooking methods are the same. I’ve had them boiled, I’ve had them grilled, I’ve even had them microwaved. Regardless of your preference, I promise you won’t want them any other way after you’ve Air Fried them.

Air Fryer Hot Dogs vs. Grill or Stovetop?

Air Frying hot dogs is so quick and easy, and there are multiple reasons why you should do it:

  • The hot dogs come out crispy on the outside and nice and juicy on the inside. If you time them right in the Air Fryer, there is no need to fear that they will overcook and dry out.
  • It’s super quick and easy. You don't need to preheat the Air Fryer like you would when firing up a grill.
  • You can make a little or a lot. You can prepare hot dogs for the whole family or just one for yourself. Cook and prep time will remain the same.
  • You can crisp both the hot dog and bun in one device.

Ingredients Needed

  • Hot dogs - I prefer all-natural, 100% beef hot dogs. However, any hot dog kind or brand will work. I usually purchase whatever brand I can find on sale.
  • Hot dog buns
ingredients for air fryer hot dogs on table

How to cook hot dogs in an Air Fryer

First, I like to cut small little slits in my hot dogs. This is not a required step at all. I like to do this to make hot dogs pretty and mimic a grill line. When my hubby makes the hot dogs in the Air Fryer, he does not do this, and it all works fine.

close up photo of slits in hot dogs

Then, place your hot dogs in the Air Fryer basket. There is no need to spray or anything; the hot dogs won’t stick and will release their natural hot dog oils, whatever that is.

Close the Air Fryer basket and cook at 400 degrees Fahrenheit for 4-6 minutes.

cooked hot dogs in air fryer basket

Remove the hot dogs and place them in your hot dog buns. Return hot dogs in the bun and cook at 400 degrees Fahrenheit for 2 more minutes to get a nice crisp on your buns.

hot dogs in buns in air fryer basket

Remove and top them with your favorite toppings. Here’s a great list of hot dogs toppings to try. You could also add my hot dog chili,  or you can keep it simple with ketchup, mustard, and sauerkraut, which is my favorite.

air fryer hot dogs in air fryer basket covered in ketchup and mustard

I hope you love these hot dogs as much as we do.

If you’re looking for more quick and easy Air Fryer recipes, try these out:

hot dogs in buns in air fryer basket topped with ketchup and mustard
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4.95 from 17 votes

The Easiest Air Fryer Hot Dogs

These Air Fryer Hot Dogs are such a quick and easy meal and ready in less than 10 minutes. They are crispy on the outside and juicy on the inside.
Prep Time2 minutes
Cook Time8 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer hot dogs
Servings: 6 people
Calories: 229kcal
Author: Tanya

Ingredients

  • 1-6 Hot Dogs
  • 1-6 Hot Dog Buns

Instructions

  • Place hot dogs in Air Fryer basket and cook on 400 degrees Fahrenheit for 4-6 minutes. Remove hot dogs and place in buns. Place back in Air Fryer and cook on 400 degrees Fahrenheit for 2 more minutes.
  • Remove and top with your favorite toppings. Enjoy 🙂

Video

Notes

  • This recipe works for traditional beef or the hot chicken, beef, and pork combination hot dogs.
  • Consider cutting small slits in your hot dogs for appearance. It is not a necessary step.
  • Test your hot dogs around the 4-minute mark to see if they are dark enough. Different Air Fryer wattages and sizes will cook hotdogs at different rates. 

Nutrition

Calories: 229kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 520mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

This post was originally published on June 6, 2019. It has been updated with additional information and new photos.

Homemade Air Fryer Chicken Nuggets

by 63 Comments

These Air-Fried Chicken Nuggets are golden, delicious, and full of fantastic flavor. Your family will love this version of homemade nuggets.

air fryer chicken nuggets in blue basket with parchment paper liner

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

The Air Fryer and chicken make the perfect combination, especially for chicken nuggets. I like to make homemade chicken nuggets as they are healthier and almost as easy as the premade kinds.

My family absolutely enjoys Chick-fil-A nuggets. When we can't go to the restaurant, we make our own delicious nuggets at home. 

Now I’m not going to say that these taste exactly like Chic-fil-A nuggets but they come pretty darn close. They fry those nuggets in peanut oil. These nuggets are air-fried (saving on fat and calories) and I use whatever oil I have on hand to spray the nuggets. According to my 10-year-old, both nuggets are “yummo.”

Make sure to try my Air Fryer Fried Chicken and my Air Fryer Chicken Wings too.

How to Make Air Fryer Chicken Nuggets

First, you’ll need to cut your chicken into large chunks, about 2 inches in size. This will give you nice, juicy chicken. 

raw chicken on teal cutting board

Then, you’ll soak those beautiful chicken pieces in pickle juice for 20-30 minutes. 

raw chicken pieces in clear bag with pickle juice

After you finish soaking your chicken pieces in the pickle juice, you will prepare your coating station for your nuggets. Grab two shallow bowls. Place egg and milk in one bowl and whisk to combine.

Put flour, cornstarch, sugar, garlic powder, onion powder, paprika, salt, and pepper in another bowl. Mix with a whisk. 

Time to Air Fry...

Prepare your air fryer basket by lightly spraying the bottom with oil from a spray bottle. Avoid using aerosol spray oils in air fryers, as they can damage the bottom over time. I discuss this in my air fryer tips post. I use a spray bottle and place my oils in it.

Grab a piece of chicken with metal tongs. Dip it in the egg mixture, then in the flour mixture. Shake off extra flour and put it in the air fryer basket. 

egg in a bowl, flour in a bowl, and air freyr basket with coated chicken in it

Repeat this step with all your chicken pieces until the bottom of your air fryer is full. Do not overlap the pieces, and make sure they are not touching. You’ll need them spaced apart so that air can flow around them. 

air fryer chicken pieces in air fryer basket before cooking

Close the air fryer basket and cook at 360 degrees Fahrenheit for 6 minutes. Open and spray any flour spots that appear on your chicken, then flip the pieces. If you see any flour spots on the chicken after flipping, spray that, too. Cook for 6 more minutes.

After finishing cooking, check if the chicken is cooked to your liking and has reached 165 degrees Fahrenheit. If so, you can take it out and eat it. If you like them a little darker, close the basket, increase the heat to 400 degrees Fahrenheit, and cook for 2 minutes more. 

cooked air fryer chicken nuggets in basket

And that’s it, golden delicious air fryer chicken nuggets. Serve them with your favorite dipping sauce and enjoy 🙂

hand holding air fryer chicken nugget showing inside of nugget

What Dipping Sauces Should I use for these Nuggets?

There are endless choices for dipping sauces. You could use store-bought sauces or try your hand at some homemade favorites, like my homemade bbq sauce or homemade ranch. You could dip these copycat nuggets in some copycat Chic Fil A sauce.

How to make Frozen Nuggets in the Air Fryer

Frozen nuggets are handy and great in the air fryer. To cook store-bought nuggets in the air fryer, simply place them inside and cook at 400°F for 10-12 minutes. Remember to flip them halfway through the cooking process.

To make these homemade nuggets from frozen, thoroughly cook them and then freeze them. When ready, you can cook them from frozen.

Notes on Air Fryer Chicken Nuggets:

  • The longer your chicken soaks in pickle juice, the stronger the pickle flavor will be. I usually opt for 20 minutes.
  • I use the pickle juice that is in a jar of dill pickles. My hubby and my oldest love pickles so we always have a jar around. 
  • You can cook these nuggets in any oil with a high smoke point. We've used olive oil, canola oil, and peanut oil. The only oil I do not recommend is extra virgin olive oil, as it does not have a high smoke point.
  • These chicken nuggets are best served fresh. If you need to reheat, reheat in the Air Fryer or oven.

Looking for a recipe to serve these with? Try these copycat air fryer potato wedges or these Air Fryer French Fries.

Looking for more air fryer chicken recipes? Or try these out:

If you enjoyed this recipe, please Subscribe to our Youtube channel for the full recipe video. Click the little bell icon to be notified everytime we upload a recipe.

Watch this video tutorial and see how I make these air fryer chicken nuggets from start to finish.

air fryer chicken nuggets in blue basket with parchment paper liner
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4.54 from 54 votes

Homemade Air Fryer Chicken Nuggets

These Homemade Air Fryer Chicken Nuggets are the perfect Chic-fil-A Copycat. These nice golden pieces of juicy chicken are ideal for any weeknight meal.
Prep Time10 minutes
Cook Time14 minutes
Brining time20 minutes
Total Time44 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer chicken nuggets, copycat chic-fil-a nuggets
Servings: 4 people
Calories: 166kcal
Author: Tanya

Ingredients

  • 2 6 oz chicken breast cut into 2-inch pieces
  • 1 cup pickle juice
  • 1 large egg
  • 3 Tablespoons milk
  • ¾ cup all-purpose flour
  • 3 Tablespoons corn starch
  • 2 Tablespoon powdered sugar
  • 1 ½ teaspoon salt
  • ¾ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • oil for spraying

Instructions

  • Place chicken pieces and pickle juice in a plastic bag. Close and place in the refrigerator for 20-30 minutes.
  • Meanwhile, in a shallow bowl, whisk together egg and milk.
  • In another bowl, whisk together flour, cornstarch, powdered sugar, salt, paprika, onion powder, garlic powder, and black pepper. Set Aside.
  • Remove chicken pieces from the refrigerator. Grease the Air Fryer basket with a little oil.
    Coat chicken pieces in egg mixture, then coat it in flour mixture, then shake off any excess flour and place it in the basket. Repeat until the bottom of the air fryer basket is full. Make sure none of the pieces are overlapping, nor should they be touching. 
  • Close the air fryer basket and cook at 360 degrees Fahrenheit for 12 minutes, flipping halfway. Spray any flour spots when flipping.
  • After 12 minutes is up, increase the heat to 400 degrees Fahrenheit and cook for an additional 2 minutes. 
  • Remove and serve with your favorite dipping sauce. 

Video

Notes

  • You can use this technique and batter to make chicken tenders, chicken sandwiches, etc. 
  • As always, different air fryers cook differently. Use a quick-read thermometer to ensure your food is thoroughly cooked.  

Nutrition

Calories: 166kcal | Carbohydrates: 33g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1782mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 290IU | Calcium: 22mg | Iron: 1mg

This post was originally published on August 6, 2019. It has been updated with new information.

Easy Caribbean Tamarind Balls Recipe

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Tamarind balls are a sweet, sour, and sometimes spicy treat popular in many tropical regions. Their simple ingredients and quick preparation make them a delicious snack perfect for satisfying unique cravings.

tamarind balls on plate with whole tamarind balls in background

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

If you have yet to try tamarind balls, you simply must. When I spent time with my grandmother in Jamaica, she occasionally treated me to this candy. And I loved it!

Tamarind is a sour fruit that grows on trees in tropical climates. Its sweet-and-sour flavor profile is often used to create a juice similar to lemonade.

We would typically buy the tamarind candy in the store as they sell them in packets. But I became hooked once I discovered how easy it is to make homemade tamarind balls candy. 

You'll find many recipes that call for additional ingredients to the tamarind candy. Still, I found that my favorite version involved two ingredients: tamarind pulp from sweet tamarind and sugar. That's it! 

If you love the flavor of tamarind, be sure to try my tamarind juice recipe. 

Tamarind Balls Ingredients

  • Tamarind pulp: You can get the pulp from tamarind pods or buy the bulk. Just make sure the pulp is 100% tamarind with no added ingredients. 
  • Sugar—I use white granulated sugar for this recipe. You can substitute brown sugar if you prefer. 
white granulated sugar and tamarind pulp on table

How to make Tamarind Candy Balls

Add tamarind pulp, remove the seeds, and add part of the granulated sugar to a bowl and mash with a spoon or fork. Take small portions of the tamarind pulp and sugar mixture and roll them between your palms to form small balls, about the size of a marble or a little larger, depending on your preference.

tamarind pulp mixed with sugar
tamarind pulp rolled into small balls

Add the remaining sugar to a flat surface, like a plate or a sheet pan. Roll the tamarind balls in granulated sugar until they are well coated.

tamarind balls rolled in sugar

The tamarind balls can be eaten immediately, or you can set them for a few hours or overnight. Allowing them to sit will give them a firmer texture and more crystallized sugar coating.

Serve and enjoy.

What is tamarind

Tamarind is a tropical fruit native to Africa and Asia. It is known for its sweet and sour flavor profile and comes in a pod-like form with tangy pulp surrounding seeds. Farmers grow it in warm climates worldwide.

Where can you buy fresh tamarind?

I bought mine at the local international market. You can sometimes find it in specialty online retailers. You'll sometimes find them in pods, but you can also find the tamarind pulp. You can also find tamarind paste in stores, but avoid using it in this recipe, as it tends to have added ingredients.

You want to ensure you're only using 100% tamarind for this recipe.

tamarind balls on plate with one with bite taken out

How to Store

Tamarind balls can be stored in an airtight container at room temperature for up to a week or in the refrigerator for up to a month.

Ways to use tamarind

Tamarind is versatile in the kitchen. Cooks commonly use it in sauces and marinades for dishes like pad thai and Indian curries.

Chefs and home cooks also use it in candies and sweet treats, refreshing beverages such as agua fresca and margaritas, and jams and chutneys.

I hope you enjoy this tamarind balls recipe as much as we do. If you try a recipe from my blog, please leave a rating and comment on how it turned out. I appreciate your feedback!

tamarind balls on plate with whole tamarind balls in background
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Tamarind Balls

Tamarind Balls are a classic Caribbean treat that's tangy, sweet, and utterly delicious. This simple version uses just tamarind pulp and sugar, sticking to the traditional base of the candy.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Candy
Cuisine: Caribbean, Mexican
Keyword: tamarind balls
Servings: 10
Calories: 224kcal
Author: Tanya

Ingredients

  • 16 ounces seedless tamarind pulp from tamarind pods or store-bought seedless tamarind pulp
  • 1 ½ cups white granulated sugar

Instructions

  • Add tamarind pulp and 1 cup granulated sugar to a bowl and mash together with a spoon or fork. Take small amounts of the tamarind and sugar mix and shape them into small balls by rolling them in your hands. Make them the size of a marble or slightly bigger, as you like.
  • Add the remaining sugar to a flat surface, like a plate or a sheet pan. Roll the tamarind balls in granulated sugar until they're well-coated.
  • You can eat the tamarind balls immediately, or you can let them set for a few hours or overnight. Allowing them to set will give them a firmer texture and more crystallized sugar coating. Enjoy.

Notes

  • If using tamarind pods, remove the shell and the veins. Soak the tamarind in warm water for a few minutes to soften it, which makes it easier to extract the pulp. Squeeze the tamarind in the water to separate the pulp from the seeds. Strain the mixture to collect the smooth pulp.
  • You can adjust the amount of sugar according to how sweet or tangy you like your tamarind balls.

Nutrition

Calories: 224kcal | Carbohydrates: 58g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 285mg | Fiber: 2g | Sugar: 48g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

Jamaican Curry Shrimp Recipe

by 34 Comments

This Jamaican Curry Shrimp Recipe features Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. A quick and easy curry recipe that’s perfect any day of the week. 

curry shrimp in the pan it was cooked in with rice on the side

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

If you traveled to Jamaica or are familiar with the culture, you know curry is quite popular on the island. Curry chicken, curry goat, and curry shrimp are all popular dishes in Jamaica. 

For this curry recipe, I add coconut milk. Coconut milk is not standard in curry chicken or curry goat, but it is essential in curry shrimp. Coconut milk adds a creamy richness that perfectly complements the shrimp's delicate flavor.

The added peppers make this dish colorful and vibrant, and they are the perfect accompaniment to the shrimp and curry.

This quick and easy recipe is perfect for busy weeknights, satisfying your craving for island flavor in no time.

Ingredients Needed for this Curry Shrimp Recipe

  • Shrimp - 1 pound of thawed large shrimp, peeled, cleaned, and deveined. This is the dish's main ingredient and adds a juicy and substantial texture that pairs well with the flavorful curry sauce. If using frozen shrimp, defrost it first.
  • Spices and Herbs - Curry powder, all-purpose seasoning, thyme, salt, and pepper
  • Vegetables - yellow onion, red and green bell peppers, scotch bonnet pepper for a little spice. If you can’t find scotch bonnets, habaneros or jalapeños are good substitutes. 
  • Liquids - unsweetened coconut milk from a can and ketchup. 
  • Oil - for sautéing the vegetables and shrimp.

How to make Jamaican Curry Shrimp

First, gather your ingredients.

Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes. Prepare the other ingredients, like chopping your onions, peppers, and garlic.

raw shrimp seasoned with curry powder in white bowl

Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper (if using), and chopped garlic.

Stir for 5 minutes until the peppers are slightly softened.

peppers, onions, and garlic in skillet

Add remaining curry powder and stir for an additional minute.

cooked peppers and onions with curry powder added

Add coconut milk, seasoned shrimp, ketchup, and thyme to cover the shrimp in the sauce.

coconut milk and shrimp in skillet cooking

Let the sauce simmer and cook the shrimp over medium heat, flipping halfway, until fully cooked on both sides. Stir occasionally. This should take about 5-6 minutes.

Salt and pepper to taste.

finished jamaican curry shrimp in skillet

Serve with rice, and enjoy.

jamaican curry shrimp with rice on white plate

How to store

Make ahead – Undoubtedly, curry shrimp is an excellent choice for a make-ahead dish. As time passes, the flavors meld more profoundly, offering an even more intense and delightful taste experience

To refrigerate – Store leftover curry in an airtight container for 3 days.

To freeze: Cool the curry before freezing. Then, place it in an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator, and once thawed, heat it gently in a pot over the stove.

Variations

Make this curry your own with some of the following swaps:

  • Protein swap - use chicken, a firm fish (like cod), or tofu in place of the shrimp.
  • Add additional vegetables, like spinach or cauliflower, for a fun way to use leftover vegetables.
  • Top the curry with fresh herbs, like cilantro, for an extra pop of flavor and color.

Notes on Jamaican Curry Shrimp Recipe

  • This curry creates a rich and delicious sauce. I use a whole can of full fat coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water.
  • I use Blue Mountain Jamaican curry powder for this recipe or my homemade curry powder recipe.
  • Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low.
  • This dish is delicious served over white or brown rice. Coleslaw served on the side is also a great idea.
  • If you're not a fan of spice, omit the scotch bonnet pepper.
close up photo of Jamaican curry shrimp

FAQ

Can I use a different type of shrimp?

Yes, you can use any type of shrimp based on your preference or availability. I recommend using jumbo shrimp because they are meatier and absorb the flavors of the curry well.

Can I substitute another milk for the coconut milk?

Yes, coconut milk lends a distinctive rich and creamy texture to Caribbean dishes. Nonetheless, heavy cream or yogurt can serve as suitable replacements if needed.

Is it shrimp curry or curry shrimp?

The naming can depend on regional vernacular and personal preference. In many Western countries, it is commonly referred to as "shrimp curry." In Caribbean nations, including Jamaica, it is traditionally referred to as "curry shrimp."

Looking for more Jamaican recipes? Try these out

curry shrimp in the pan it was cooked in with rice on the side
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4.79 from 38 votes

Jamaican Curry Shrimp Recipe

This Jamaican Curry Shrimp Recipe is made with Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. It’s a quick and easy curry recipe that’s perfect any day of the week.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: jamaican coconut curry shrimp, jamaican curry shrimp
Servings: 4 people
Calories: 319kcal
Author: Tanya

Ingredients

  • 1 lb jumbo shrimp peeled and deveined, tails removed
  • 2.5 Tablespoons Jamaican curry powder separated
  • 1 teaspoon all-purpose seasoning
  • 2 Tablespoons olive oil
  • 1 medium yellow onion sliced
  • 1 medium red bell pepper sliced
  • 1 medium green bell pepper sliced
  • 1 scotch bonnet pepper seeds removed and sliced (optional)
  • 3 cloves garlic chopped
  • 13.5 oz can of unsweetened coconut milk
  • ½ Tablespoon ketchup
  • 4 sprigs of thyme or ½ teaspoon dried thyme
  • Salt and pepper

Instructions

  • Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
  • Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
  • Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.
  • Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
  • Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.

Video

Notes

  • This curry creates a rich and delicious sauce because I use a whole can of coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water.
  • I use Blue Mountain Jamaican curry powder for this recipe.
  • Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low.
  • This dish is delicious served over white rice.
  • If you're not a fan of spice, omit the scotch bonnet pepper.

Nutrition

Calories: 319kcal | Carbohydrates: 14g | Protein: 3g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 617mg | Potassium: 451mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1144IU | Vitamin C: 73mg | Calcium: 56mg | Iron: 3mg

This post was originally published on September 8, 2021. It has been updated with additional helpful information.

Tuna Pasta Salad Recipe

by 6 Comments

This creamy and refreshing tuna pasta salad is ideal for gatherings or meal prep and is sure to satisfy everyone's appetite. It combines flaky tuna, crisp vegetables, and a rich dressing, making it a delightful choice for any occasion.

tuna pasta salad in bowl with can of tuna in background

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

It's no secret that I love pasta salad and enjoy it in any form. From my cold seafood salad to my Southern-style pasta salad, each recipe offers a unique twist that keeps me returning for more.

This tuna salad, also called tuna macaroni salad, is simple but with my twist on the classic recipe. Along with tuna, I opt for fresh green bell peppers and red onion to provide crunch to the salad. Most recipes I found call for fresh or frozen peas.

And now, the star of the show, the creamy dressing that brings all the flavors together. Made with a blend of mayo, yellow mustard, lemon juice, and spices, this delicious tuna pasta salad is the perfect finishing touch. 

Ingredients for Tuna Pasta Salad

  • Pasta - You can use any short pasta, but I prefer elbow macaroni. You could also use shells or bow-tie pasta. 
  • Tuna - I suggest tuna in water. 
  • Vegetables - Green bell pepper and red onion.
  • Pasta Salad Dressing - mayonnaise, lemon juice, yellow mustard, salt, pepper, sugar, black pepper, and relish.
  • Garnish - paprika
ingredients for tuna pasta salad on table

How to make Tuna Pasta Salad

Bring a large pot of salted water to a boil. Cook the elbow noodles according to the package instructions until al dente, then drain and rinse them under cold water to cool. Set them aside.

Combine the drained tuna, chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, granulated sugar, salt, and pepper in a large mixing bowl. Stir well to integrate the ingredients thoroughly.

tuna and dressing in bowl

Incorporate the cooled elbow noodles into the tuna mixture, tossing gently to coat the noodles evenly with the dressing and distribute the ingredients throughout.

tuna and macaroni in bowl before going in fridge

Refrigerate the salad for at least one hour to allow the flavors to blend.

Serve the salad chilled, garnished with paprika for added color and a subtle, smoky flavor.

tuna pasta salad in white bowl with tuna can in corner

Tanya's Top Tip

  • Don't skip the refrigeration. The flavor is this will get better as it sits and gets chilled. 

How to Make Ahead and Storage Tips

This recipe is ideal for preparing in advance since the flavors improve with refrigeration. You can prepare it up to three days before serving it.

Storage: Tuna pasta salad can be stored in the refrigerator for up to three days. For best results, keep it in an airtight container to preserve freshness and prevent it from absorbing odors from the fridge.

I would not freeze pasta salad. The mayonnaise and fresh vegetables do not freeze and thaw well, which can lead to a watery and less appealing taste.

Variations

  • Switch up your tuna pasta salad by switching out the vegetables.
  • If you want a healthier tuna salad, you can change the dressing. For example, you could substitute Greek yogurt for the mayonnaise in the recipe. 
  • Use fresh dill rather than dill relish. 

FAQ

How do I cook the pasta for tuna salad? (Cook according to package directions to al dente)

Cook according to package directions to al dente

What's the best way to cool the pasta for tuna salad?

Run under cold water or cook ahead and chill.

tuna pasta salad in white bowl with tuna can in corner
Print Recipe
5 from 1 vote

Tuna Pasta Salad

This creamy and refreshing tuna pasta salad is ideal for gatherings or meal prep and is sure to satisfy everyone's appetite. It combines flaky tuna, crisp vegetables, and a rich dressing, making it a delightful choice for any occasion.
Prep Time15 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Keyword: tuna pasta salad
Servings: 8 people
Calories: 263kcal
Author: Tanya

Ingredients

  • 8 ounces elbow noodles
  • 2 4 ounce cans of tuna drained
  • ½ cup diced red onion
  • ½ cup diced green bell pepper
  • ¾ cup mayonnaise
  • ¼ cup dill relish
  • 2 Tablespoons lemon juice
  • 1 Tablespoon yellow mustard
  • 1 teasooon white granulated sugar
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  • Bring a large pot of salted water to a boil. Cook the elbow noodles according to the package instructions until al dente, then drain and rinse them under cold water to cool. Set them aside.
  • In a large mixing bowl, combine the drained tuna, chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, and granulated sugar, salt, and pepper. Stir well to integrate the ingredients fully.
  • Incorporate the cooled elbow noodles into the tuna mixture, tossing gently to coat the noodles evenly with the dressing and distribute the ingredients throughout.
  • Refrigerate the salad for at least one hour to allow the flavors to blend.
  • Serve the salad chilled, garnished with paprika for added color and a subtle, smoky flavor.

Notes

Don't skip the refrigeration. The flavor is this will get better as it sits and gets chilled. 

Nutrition

Calories: 263kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 244mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg

 

Creamy Jamaican Cornmeal Porridge Recipe

by 44 Comments

Jamaican Cornmeal Porridge is smooth, creamy, and comforting. A popular breakfast dish in Jamaica, this porridge is the perfect recipe to start the day. 

cornmeal porridge in bowl with spoon on side

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Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

This porridge is the breakfast of champions! It's comforting and keeps you full and ready to tackle your day. I grew up eating it, and I'm happy my kids now love it, too. 

When prepared just right, cornmeal porridge is a unique blend of smoothness, sweetness, and spice. The traditional Jamaican flavors of allspice, cinnamon, and nutmeg create a perfect harmony of tastes that you won't find in any other breakfast dish. 

I've made this version with a can of coconut milk, but you could also use dairy milk in its place, whichever you prefer. The only must-have ingredient for this recipe is fine cornmeal, which yields the smoothest and creamiest porridge. 

Be sure to try my green banana porridge, too.

How to make Jamaican Cornmeal Porridge

First, add 2 ½ cups water and one can of coconut milk to a four-qt heavy-bottomed pot. Bring to a boil over medium-high heat. 

coconut milk and water boiling

Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth. This is how to avoid getting lumps in your cornmeal porridge. Please do not skip this step. 

Once the liquid in the pot begins to boil gently, whisk in the cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight-fitting lid.

cornmeal and water in measuring cup with whisk sticking out
mixture being poured into pot

Cook over low heat for 15-20 minutes, stirring occasionally. When there are about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and allspice.  

spiced being added to porridge

Remove from heat and stir in condensed milk to sweeten it.

condensed milk being puted into porridge

Serve and enjoy.

porridge with whisk stickign out

What is cornmeal?

Cornmeal is a meal ground from dried corn. Various grain sizes are available. For this recipe, ensure the label states "fine cornmeal" for the best results. 

Are cornmeal and cornflour the same?

Although they come from the same type of grain, they are not the same. Corn flour is ground until it takes on a powder form. You want to ensure you use "fine yellow cornmeal" for this recipe.  

What do you serve cornmeal porridge with?

Typically, I eat this by itself. A bowl really fills you up. You can serve it with fruit, breakfast meat like bacon, and eggs on the side if you wish. 

What does cornmeal porridge taste like?

Cornmeal porridge is smooth, creamy, and rich, similar to polenta. Polenta is usually savory. Porridge has a sweet, nutty flavor. People often season it with cinnamon and nutmeg.

Additional Notes

  • The condensed milk does add a delicious flavor to the porridge. If you prefer to keep the recipe dairy free, you can either leave out the condensed milk and use sugar to sweeten or use sweetened condensed coconut milk.
  • I used a can of coconut milk in this recipe but regular dairy milk can be used instead. In fact, I grew up eating it made with regular dairy milk and it's still delicious.
  • For thicker cornmeal porridge, reduce the liquid you add initially or simmer for longer. If your porridge gets too thick, whisk in more water or milk until you reach your desired consistency.
cornmeal porridge in bowl with spoon on side

Looking for other Jamaican breakfast recipes? Try these out:

cornmeal porridge in bowl with spoon on side
Print Recipe
4.71 from 34 votes

Jamaican Cornmeal Porridge Recipe

Jamaican Cornmeal Porridge is smooth, creamy, and comforting. A popular breakfast dish in Jamaica, this porridge is the perfect recipe to start the day.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: cornmeal porridge, jamaican cornmeal porridge
Servings: 4 people
Calories: 518kcal
Author: Tanya

Ingredients

  • 4 cups water separated
  • 1 13.5 oz can coconut milk
  • 1 cup fine yellow cornmeal
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground all-spice
  • ½ cup sweetened condensed milk or to taste

Instructions

  • Add 2 ½ cups water, 1 can coconut milk to a 4 QT heavy bottomed pot. Bring to a boil over medium-high heat.
  • Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth.
  • Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid.
  • Cook over low heat for 15-20 minutes, stirring occasionally. When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk.
  • Serve and enjoy.

Notes

  • The condensed milk does add a delicious flavor to the porridge. If you prefer to keep the recipe dairy-free, you can either leave out the condensed milk and use sugar to sweeten or use sweetened condensed coconut milk.
  • I used a can of coconut milk in this recipe but regular dairy milk can be used instead.

Nutrition

Calories: 518kcal | Carbohydrates: 56g | Protein: 9g | Fat: 30g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 78mg | Potassium: 546mg | Fiber: 6g | Sugar: 25g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 3mg

This post was originally published on August 17, 2021. It has been updated with new and helpful information.

Crispy Air Fryer Fish Recipe

by 142 Comments

Please grab your Air Fryer and make this Crispy Air Fryer Fish as soon as you can. Covered in a crispy, delicious crust, you can have guilt-free fried fish as often as you like.

air fryer fish on white plate with tatar sauce and lemons

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Summer fish fries are my favorite outings to attend. I’m talking about catfish, whiting, perch, and yummy! I had those days when I wanted that amazing fish at home, but I didn’t want to deal with frying it in oil.

I bought an air fryer on a whim during my pregnancy. Now, I can easily make delicious golden fried fish filets without all the grease. I can make them whenever I want.

Simple to prep and cook, the floured and seasoned white fish is perfectly flavorful, and the crust is addictively crispy.

Be sure to try my Easy Oven-Baked Fish too!

fish on plate with fork separating fish

Ingredients for Crispy Air Fryer Fish

Fish and Oil

  • Whiting fish fillets, or other suitable types of white fish, like cod, tilapia, haddock, or halibut
  • Oil (for misting) - any high-heat oil will do. I use olive oil or avocado oil.

Fish Seasoning

  • Old Bay seasoning
  • Salt
  • Paprika
  • Garlic powder
  • Black pepper
  • Very fine cornmeal
  • Flour

How to make Crispy Air Fried Fish

Air Fried Fish is pretty straightforward and takes about four simple steps. The beauty of this recipe is that you don't need any extra ingredients outside of your typical fish breading and a little bit of oil in a spray bottle. All you'll do is:

Add fish seasoning in a sealable bag, like a Ziplock bag, and shake. Set to the side. In the alternative, you could use your favorite fish batter mix.

Rinse and pat dry your fish fillets with paper towels. They should still be damp.

Place fish fillets in a ziplock bag and shake until fillets are fully covered with seasoning.

Place fillets on a baking rack to allow any excess flour to fall off.

dredged air fryer fish on baking tray
Rinse fish fillets dry with paper towel. Make sure they are still damp. Place in ziplock bag and coat with fish seasoning. Shake any excess flour off.

Grease the bottom of your air fryer basket and place the fillets in the basket. Cook filets on 400 degrees for 7-10 minutes.

air fryer fish in basket before cooking

Open the basket and spray the fish on the side facing up before flipping, ensuring that the fish is fully coated.

cooked fish in air fryer basket

Flip and cook on the other side for 7-8 minutes. Remove fish and serve. 

cooked air fryer fish filet on paper
Remove fish when done and enjoy with tartar sauce, cocktail sauce, hot sauce, or as is.

What's the best fish to use?

I use whiting fish in this recipe; however, this method will work for any other kinds of fish. If making a fried catfish version, follow my method for soaking in milk first.

Can you make this recipe with frozen fish?

I'd suggest using fresh fish fillets for this recipe or good quality frozen fillets. If using frozen, make sure that they are fully thawed before seasoning them, and pat them with a paper towel to remove excess water.

Is it healthier?

Fish is a great high protein and low-fat food, and it's recommended that you eat two portions a week as part of a well-balanced lifestyle. Because this fried fish is cooked in the air fryer, you only need a fraction of the oil compared to traditional frying and it comes out way crispier than oven baking. It's the best of both worlds!

What do you serve it with?

This crispy air fryer fish is perfect to serve for an easy weeknight family dinner with potato and veggie sides, and of course some hot sauce, remoulade sauce, and tartar sauce! Serve it up with some of these favorites:

Recipe Notes and Tips

  • Spray your oil only halfway through cooking as this will increase crispiness.
  • Do not overcrowd your air fryer basket or your fish will steam rather than fry.
  • Make sure when spraying, the fish is fully covered in oil and all seasoning has been fully covered with no flour spots showing. If flour spots are showing, you will not get that good golden color.
  • Eat fried fish immediately. All fried foods are better that way.
  • You must have hot sauce. I mean, it's just a must.
  • Serve with lemon wedges.
fried fish being covered in hot sauce

More Air Fryer Fish Recipes

fish on plate with fork separating fish
Print Recipe
4.86 from 42 votes

Air Fryer Fish

Grab your Air Fryer and make this Crispy Air Fryer Fish ASAP. Covered in a crispy delicious crust, you can have guilt free fried fish as often as you like. White fish is perfectly seasoned and comes out so flakey. Get that fried flavor with a lot less oil!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer fish fillets, crispy air fried fish, how to cook fish in the air fryer
Servings: 4 people
Calories: 313kcal
Author: Tanya

Ingredients

  • 4-6 Whiting Fish fillets cut in half
  • Oil to mist

Fish Seasoning

  • ¾ cup very fine cornmeal
  • ¼ cup flour
  • 2 teaspoon old bay
  • 1 ½ teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • OR
  • Your favorite fish seasoning

Instructions

  • Combine ingredients for fish seasoning in a Ziplock bag and shake. Set to the side. In the alternative, you could use your favorite fish seasoning.
  • Rinse and pat dry your fish fillets with paper towels. They should still be damp.
  • Place fish fillets in ziplock bag and shake, until fillets are fully covered with seasoning.
  • Place fillets on a baking rack to allow any excess flour to fall off.
  • Grease the bottom of your air fryer basket and place the fillets in the basket. Cook filets on 400 degrees for 7-10 minutes.
  • Open basket and spray the fish on the side that is facing up before flipping, ensuring that the fish is fully coated. Flip and cook on the other side for 7-8 minutes. Remove fish and serve. 

Video

Notes

*Adjust cook times if needed depending on the thickness of the fillet.
Highly Recommended Tools
Air Fryer
Non-Aerosil Oil Sprayer Bottle
Silicone Kitchen Tongs
  • Spray your oil only halfway through cooking, as this will increase crispiness.
  • Do not overcrowd your air fryer basket, or your fish will steam rather than fry.
  • Make sure when spraying, the fish is fully covered in oil and all seasoning has been fully covered with no flour spots showing. If flour spots are showing, you will not get that good golden color.
  • Eat fried fish immediately. All fried foods are better that way.
  • You must have hot sauce. I mean, it's just a must.

Nutrition

Calories: 313kcal | Carbohydrates: 29g | Protein: 38g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 85mg | Sodium: 963mg | Potassium: 644mg | Fiber: 3g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

pin image of air fryer fish filets

Find more Air Fryer Tips and Trick here. 

This post was updated with additional info on 5/2/2023.

Hennessy Margarita: A Twist on the Classic

by Leave a Comment

This Hennessy Margarita recipe is a game-changer for cocktail enthusiasts looking for a sophisticated twist on a classic. Its unique blend of smooth cognac and zesty lime provides a luxurious sip for unwinding after a long day or spicing up your weekend gatherings. This post is meant for an audience 21 and over.

Hennessy Margarita on coaster with Hennessy bottle in background

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love spins on classic cocktails, and this one is perfect for the summertime weather. A classic margarita is one of my favorite summertime drinks, but I also like an excellent cognac. Once combined, you develop a cognac margarita, aka Henny margarita, aka Henny-rita. 

This cocktail is like a typical margarita, but I subbed some of the tequila for Hennessy. The only difference is that I opted to leave out any sweetener, which I tend to add to a classic margarita. With the Hennessy, simple syrup isn't needed. But if you like your cocktails on the sweet side, feel free to add a bit of sweetener. 

If you like margaritas, you'll want to try my Tamarind Margarita too.

Ingredients You Will Need

  • Cognac - I use Hennessy Cognac, a high-quality Brandy type. 
  • Blanco Tequila - A staple for margaritas.
  • Cointreau - A liqueur that adds a touch of citrus and sweetness.
  • Fresh lime juice - To bring the necessary acidity and brightness.
  • Ice - used to shake the cocktail and to serve the margarita on the rocks. 
  • Tajin or salt- For rimming the glass (optional).
  • Lime wheel- For garnish.

Bar Tools You Will Need

  • Cocktail shaker
  • Jigger
  • Strainer
  • Rocks Glass
hennessy margarita in glass with lime wedge on it

How to make a Hennessy Margarita

If you like a salted rim, start by running a lime wedge around the rim of your glass and then dip it into the salt. If you like a little extra flavor, use tajin instead of salt. Set the glass aside.

Combine the Hennessy, Tequila, Cointreau, and fresh lime juice in a shaker. Fill the shaker with ice.

Shake the mixture vigorously until well chilled, about 10-15 seconds.

Strain the cocktail into your prepared glass filled with fresh ice.

Garnish with a lime wheel.

Hennessy Margarita Rim Options

  • Tajin
  • Sugar
  • Salt
close up photo of the hennessy margarita recipe from above

Flavor Variations

  • The balance of components in a Hennessy Margarita can be adjusted to suit your taste, with a typical formulation being 1 part Hennessy, 1 part Blanco tequila, 1 part lime juice, and 1 part orange liqueur. 
  • This cocktail is usually presented in a glass with a salted rim and adorned with a slice of lime. I used Tajin for salting the rim.
  • For the triple sec, I opt for Cointreau, though Grand Marnier or any triple sec of your choice works well.
  • This version incorporates fresh lime juice, but you can use lime juice concentrate if you have it on hand. 

Expert Tips

These suggestions will ensure your Hennessy Margarita is a standout.

  • No Shaker, No Problem: If you don't have a cocktail shaker, simply mix all ingredients in a glass brimming with ice and stir thoroughly until blended.
  • Serving Freshness: Ideally, this cocktail should be enjoyed immediately after mixing. However, you can also prepare it in advance and store it chilled in the fridge for up to 24 hours. Just add ice and stir well before serving.
  • Ice Timing: Only introduce ice when you're ready to serve to avoid dilution from melting.
  • Batch Mixing: Catering to a crowd? Scale up the recipe and mix everything in a large pitcher instead of individual shakes. Do not add the ice. When ready to serve, pour the margaritas over ice. 

I hope you enjoy this Hennessy Margarita recipe as much as we do. If you like Hennessy cocktails, check out my Hennessy Sidecar recipe. 

If you make this cocktail recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!

Hennessy Margarita on coaster with Hennessy bottle in background
Print Recipe
5 from 1 vote

Hennessy Margarita

This Hennessy Margarita recipe is a game-changer for cocktail enthusiasts looking for a sophisticated twist on a classic. Its unique blend of smooth cognac and zesty lime provides a luxurious sip for unwinding after a long day or spicing up your weekend gatherings.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: hennessy margarita
Servings: 1
Calories: 225kcal
Author: Tanya

Equipment

Ingredients

  • 1 ounce Hennessy cognac or other high quality Cognac
  • 1 ounce blanco tequila
  • 1 ounce orange liqueur such as Cointreau or Grand Marnier
  • 1 ounce fresh lime juice
  • Ice For shaking and serving.
  • Tajin or salt For rimming the glass
  • Lime wheel For garnish.

Instructions

  • If you like a salted rim, start by running a lime wedge around the rim of your glass and then dip it into salt. Set the glass aside.
  • Combine the Hennessy Cognac, Tequila, orange liqueur, and fresh lime juice in a shaker. Fill the shaker with ice.
  • Shake the mixture vigorously until well chilled, about 10-15 seconds.
  • Strain the cocktail into your prepared glass filled with fresh ice.
  • Garnish with a lime wheel.

Notes

You can adjust the ingredients in a Hennessy Margarita to your liking. A common recipe includes equal parts Hennessy, Blanco tequila, lime juice, and orange liqueur.

Nutrition

Calories: 225kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 43mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 0.1mg

The Perfect Lavender Martini Recipe

by Leave a Comment

This Lavender Martini elegantly marries the botanical complexity of gin with the delicate, floral notes of lavender. With just 3 ingredients, this is the perfect twist on the classic martini. This post is meant for an audience of 21 and over.

lavender martini in glass with sugar rim

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Spring gets me loving a few ingredients, lavender and lemon being my favorite two. I love making simple syrups, and I add my lavender syrup to many drinks and cocktails. This lavender martini contains few ingredients, just gin, lavender syrup, and lemon juice.

Gin is the basic ingredient in a classic martini, while lavender and lemon are the perfect flavor combo.

If you like martinis, try my bourbon martini recipe or watermelon martini.

Ingredients for Lavender Martini

  • Gin: A juniper-flavored spirit with a botanical profile, serving as the cocktail's base.
  • Lavender Syrup: Sweet and floral, adding a soothing lavender essence.
  • Lemon Juice: Fresh lemon juice works wonderfully in this drink. You could also use the stuff in a bottle if preferred.

How to make a Lavender Martini

In a cocktail shaker, combine gin, lavender syrup, and lemon juice.

Put ice in the shaker, close lid, and shake for 10-15 seconds to mix and cool ingredients.

Strain the mixture into a martini glass, ensuring no ice pieces escape.

Garnish with a lemon twist or a lavender sprig and enjoy.

lavender martini in glass at upward angle

How to make Homemade Lavender Syrup

I make my own lavender simple syrup to add to this cocktail. In a saucepan, add ½ cup white granulated sugar, ½ cup water, and 1 Tablespoon culinary lavender buds. Simmer over medium heat for about 15-20 minutes. Cool the syrup to room temperature before straining and using it in the cocktail.

lavender simple syrup in a glass bowl

Expert Tips

These tips will help you make the best Lavender Martini recipe you’ve ever tried. 

  • If you don't have a shaker, just mix all the ingredients in a glass with ice and stir until well mixed.
  • This drink is best when served immediately. However, you can also prepare it in advance and store it in the fridge for up to 24 hours. When ready to serve, add the ice and stir well.
  • Don’t add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.
lavender martini in glass in front of lavender plant

Frequently Asked Questions

Can I use dried lavender instead of lavender syrup?

While dried lavender can infuse gin with floral notes, it's more potent and can easily overpower. Lavender syrup provides a more balanced sweetness and flavor.

Is there a non-alcoholic version of this martini?

Absolutely! Replace the gin with a non-alcoholic spirit or seedlip and use non-alcoholic lavender syrup for a delightful mocktail version.

How can I make my own lavender syrup?

Simmer equal parts water and sugar with a handful of culinary-grade lavender buds. Strain after cooling for a clear, fragrant syrup.

I hope you like this drink recipe as much as we do. If you’re looking for more martini recipes, try these out:

If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!

lavender martini in glass with sugar rim
Print Recipe
5 from 1 vote

Lavender Martini Recipe

This Lavender Martini elegantly marries the botanical complexity of gin with the delicate, floral notes of lavender. With just 3 ingredients, this is the perfect twist on the classic martini. This post is meant for an audience of 21 and over.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: lavender martini
Servings: 1 person
Calories: 210kcal
Author: Tanya

Ingredients

  • 2 ounces gin
  • 1 ounce lavender syrup
  • ½ ounce lemon juice

Instructions

  • In a cocktail shaker, combine gin, lavender syrup, and lemon juice.
  • Put ice in the cocktail shaker, close lid, and shake for 10-15 seconds to mix the ingredients..
  • Strain the mixture into a martini glass, ensuring no ice pieces escape.
  • Garnish with a lemon twist or a lavender sprig, and enjoy.

Notes

  • If you're not a fan of gin, feel free to substitute the gin with vodka. 
  • Fresh lemon juice works wonderfully in this drink. You could also use the stuff in a bottle if preferred.

Nutrition

Calories: 210kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Sodium: 8mg | Potassium: 24mg | Fiber: 0.04g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.04mg

Turkey Meatloaf Recipe

by 4 Comments

This turkey meatloaf is juicy, moist, flavorful, and easy to make. This classic comfort food contains ground turkey and lots of vegetables. It will make you feel like a kitchen pro.

turkey meatloaf sliced on a platter

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Meatloaf is one of those recipes that never gets boring. It's super delicious and there are endless ways to flavor it. You can keep it classic, like my Southern meatloaf recipe, or you can get creative, like swapping the ketchup glaze for a tangy barbecue sauce. 

I love finding ways to use ground turkey, and this recipe is one of my favorite ways to use it. For this recipe, I make ground turkey meat the star and add onions, mushrooms, and carrots to ensure the meatloaf is nice and juicy. 

Ground turkey gets a bad wrap for coming out dry, but it stays nice and moist when you add veggies to it.

If you're a fan of ground turkey, try my air fryer turkey burgers or my turkey tacos.

Ingredients for Turkey Meatloaf

  • Ground Turkey Meat forms the meatloaf's foundation, offering structure and protein.
  • Soft breadcrumbs, eggs, and chicken broth bind the mixture and enhance texture.
  • Aromatics and Vegetables - Includes yellow onion, mushrooms, and carrots.
  • Butter adds richness and softens the vegetables.
  • A mix of chopped parsley, Worcestershire sauce, salt, pepper, celery salt, and garlic powder enhances the flavor.
  • Glaze - Combining ketchup, brown sugar, Worcestershire sauce, garlic powder, apple cider vinegar, and black pepper creates a flavorful topping.
ingredients for turkey meatloaf on table

How to make Turkey Meatloaf with Ground Turkey

This meatloaf recipe consists of two main steps: preparing the meatloaf and applying the glaze.

Prepare the Meatloaf:

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with foil. Start with the breadcrumbs by placing them in a small bowl and moistening them with chicken broth. Allow them to soak until they've absorbed most of the liquid, about 5-10 minutes.

In a medium skillet over medium heat, melt the butter and sauté the chopped onion, mushrooms, and carrot until soft and lightly browned, approximately 5-7 minutes.

sauteed vegetables in skillet

In a large bowl, combine the ground turkey with the soaked breadcrumbs. Add the sautéed vegetables, beaten eggs, parsley, Worcestershire sauce, salt, celery salt, and black pepper. Stir the mixture gently to combine thoroughly. 

Shape the mixture into a loaf, pack it tight, and place on the prepared baking sheet. Bake in the preheated oven for 40 minutes before you add the glaze.

raw ground turkey with seasonings in bowl
formed turkey into meatloaf before baking

Prepare the Glaze:

While the meatloaf bakes, in a small bowl, prepare the glaze by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper.

After the initial 40 minutes of baking, remove the meatloaf from the oven, evenly spread the glaze over the top, and return it to the oven for another 20 minutes of baking. Your meatloaf should reach an internal temperature of at least 165°F (74°C).

Once done, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.

How to make ahead and how to store

Assemble the meatloaf mixture and shape it into a loaf a day before you cook it. Cover it tightly with plastic wrap or place it in an airtight container and store it in the refrigerator. 

Alternatively, you can thoroughly cook the meatloaf, allow it to cool, and refrigerate. You can refrigerate the cooked meatloaf for up to 4 days or freeze it for up to 3 months.

turkey meatloaf when done cooking on platter

How to Reheat Meatloaf

When reheating, add a splash of water or broth to moisten the meatloaf. Cover with foil and heat in the oven at 350°F (175°C) until warm. You can also reheat individual slices in the microwave for quick serving.

To reheat meatloaf in the microwave, cover it with a damp paper towel. Heat it in 30-second intervals until it is heated all the way through.

Meatloaf Variations

  1. Add other vegetables, like shredded zucchini or chopped bell peppers.
  2. Add other seasonings, like ranch seasoning, BBQ seasoning, or jerk seasoning, for a different flavor profile.
  3. Form these into smaller turkey meatballs and bake them at 375°F (190°C) for about 20-25 minutes, or until they are browned and cooked.

Ideas for Meatloaf Leftovers

You can use your leftover meatloaf as a part of new dishes, like meatloaf sandwiches, add it to soup, or serve it over hashed potatoes.

sliced turkey meatloaf on plate

Recipe Notes

  • Use 85/15 ground turkey for this recipe for best results.
  • You will notice a low of liquid around the meatloaf as it bakes. Do not stress; your meatloaf will still be juicy and hold together.

FAQS

Can I substitute turkey for beef in any meatloaf recipe?

Yes, you can generally substitute ground turkey in most meatloaf recipes, but you may need to adjust the seasonings and add moistening ingredients due to turkey's lower fat content.

What are the best sides to serve with turkey meatloaf?

Classic sides like mashed potatoes, roasted vegetables, or a simple green salad pair well with turkey meatloaf.

I hope you like this turkey meatloaf recipe as much as we do. Please leave a comment below if you make this recipe, your feedback means a lot.

turkey meatloaf sliced on a platter
Print Recipe
5 from 3 votes

Turkey Meatloaf Recipe

This turkey meatloaf is juicy, moist, flavorful, and easy to make. This classic comfort food contains ground turkey and lots of vegetables. It will make you feel like a kitchen pro.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Keyword: turkey meatloaf
Servings: 8 people
Calories: 318kcal
Author: Tanya

Ingredients

Turkey

  • 2 pounds ground turkey meat
  • 1 cup soft breadcrumbs or ½ cup dried breadcrumbs
  • ½ cup chicken broth
  • 2 Tablespoons unsalted butter
  • 1 ½ cup chopped yellow onion
  • ½ cup chopped mushrooms
  • ½ cup grated carrot
  • 2 large eggs lightly beaten
  • ⅓ cup chopped parsley
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper

Glaze

Instructions

  • Preheat oven to 350°F (175°C) and line a baking sheet with foil paper.
  • Place the breadcrumbs in a small bowl. Pour the chicken broth over the breadcrumbs and allow them to soak until most of the liquid is absorbed, about 5-10 minutes.
  • Melt butter in a skillet over medium heat. Add onion, mushrooms, and carrots. Sauté until they are soft and lightly browned, about 5-7 minutes.
  • In a large bowl, combine the ground turkey, soaked breadcrumbs, sautéed vegetables, beaten eggs, chopped parsley, Worcestershire sauce, salt, celery salt, and black pepper. Mix everything together gently.
  • Transfer the mixture to the lined sheet pan, shaping it evenly into a loaf.
  • Bake in the preheated oven for about 40 minutes.
  • Make the glaze while the meatloaf is baking by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper in a small bowl. Stir well until all the ingredients are fully mixed.
  • Remove the meatloaf from the oven after 40 minutes. Spread the glaze evenly over the top.
  • Return the meatloaf to the oven and continue baking for 20 minutes, until the meatloaf’s internal temperature reaches 165°F (74°C).
  • Remove from oven and allow the meatloaf to cool 10-15 minutes before slicing and serving.

Notes

  • Use 85/15 ground turkey for this recipe for best results.
  • You will notice a low of liquid around the meatloaf as it bakes. Do not stress; your meatloaf will still be juicy and hold together.

Nutrition

Calories: 318kcal | Carbohydrates: 23g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 1013mg | Potassium: 493mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1858IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 3mg

Crispy Air Fryer Chickpeas (4 Different Flavors)

by 162 Comments

This quick and easy Crispy Air Fryer Chickpeas recipe is perfect when craving a delicious snack. You can season with salt and pepper or any of these four flavor combinations.

chickpeas in air fryer basket

This post may contain affiliate links, please read my full disclosure 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.

I use my Air Fryer quite often. It’s not only for fries, wings, and steak…I also make delicious, quick, and easy snacks. I enjoy using the air fryer for quick snacks with frozen foods.

My favorite snack is chickpeas. I like grabbing a chickpea can and putting it in the air fryer. I roast them, and in less than 20 minutes, I have a delicious snack. They're also great as a salad topper.

I’ve been roasting chickpeas for a while. They’re healthy for you, high in fiber, and are tasty and much less expensive than other snacks you can purchase.

I used to roast them in my oven but found that roasting chickpeas in the oven gave inconsistent results. I can’t stand grabbing one chickpea that is super crispy while the next is a soft, wet mess. The Air Fryer made every single chickpea crispy.

air fryer chickpeas in glass bowls close up

Ingredients Needed

  • A can of chickpeas
  • Oil to spray on chickpeas
  • Seasonings

How to make Crispy Air Fryer Chickpeas

First, open and drain a 15.5-oz can of garbanzo beans. Garbanzo beans and chickpeas are the same. I don’t bother rinsing them, but you can do it if you like; make sure to drain them in a colander.

chickpeas drained in a pink colander

Next, add the drained chickpeas to the air fryer basket, spreading them out across the bottom.

This is how we’ll dry the chickpeas before we add oil.

drained chickpeas in air fryer basket

Close the air fryer basket and set the temperature to 390 degrees Fahrenheit. Set the timer for 17 minutes. After 5 minutes, open the air fryer basket. At this point, your chickpeas should be dry and ready for you to spray them with oil.

I fill my spray bottle with oil for my air fryer cooking.

dried chickpeas in air fryer basket

After spraying the chickpeas with oil, I close the air fryer basket. Then, I continue the cooking cycle and shake the basket every 5 minutes.

When there are about 2 minutes left, I add half of my seasoning combination. This allows the chickpeas to roast without the seasonings burning or falling off.

seasoned chickpeas in bowls

Continue to cook for the last 2 minutes, and then remove the chickpeas. If you need a little crispier, put them in for a few more minutes. I found that the 17-minute total cooking time was perfect for the chickpeas in my Phillips Air Fryer.

After cooking the chickpeas, place them in a large bowl and pour the remaining seasoning on them. Stir to coat the seasoning on all the chickpeas. Allow them to cool and enjoy.

How to enjoy your chickpeas

These chickpeas can be enjoyed individually as a snack or used in your favorite recipes. Try them on top of a salad in place of croutons.

The Best Oil to Use

For crunchy chickpeas, it's best to use a light oil with a high smoke point, such as avocado oil, which coats well without weighing down the chickpeas or burning them at high temperatures.

Seasoning Options

I suggest you use your favorite seasoning choice. I've included a few in the recipe card below.

Tanya's Notes on Air Fryer chickpeas

  • The best results were obtained by drying the chickpeas in the Air Fryer before adding the oil. They should be dry after 5 minutes.
  • How long it takes to cook the chickpeas will depend on the Air Fryer brand and size. I suggest checking the doneness of your chickpeas after 15 minutes.
  • Add half of the seasoning before the last 2 minutes of air frying and the remainder when the chickpeas are done. I noticed that when I added seasoning too early, it would fall off the chickpeas or taste burnt.
  • If you want to make these ahead or have leftover chickpeas, you can store them in a paper bag for a couple of days. I found that storing them in a paper bag was the best way to keep them crispy.
  • Have fun with the seasonings! The possibilities are endless.
  • The chickpeas may pop in the air fryer. This is normal, just be careful when removing them from the air fryer.
  • You do not need to remove the skin from the chickpeas.
Hand picking up air fryer chickpeas

I hope you enjoy this healthy snack of roasted chickpeas!

If you're looking for more Air Fryer recipes, try these out:

Air Fryer Bacon Wrapped Chicken Bites

Breaded Potato Wedges

Air Fryer Apple Chips

Easy Air Fryer Recipes for Beginners

Air Fryer Granola

Pin Air Fryer Chickpeas for Later

pin for air fryer chickpeas
chickpeas in air fryer basket
Print Recipe
4.76 from 90 votes

Crispy Air Fryer Chickpeas

This quick and easy Crispy Air Fryer Chickpea recipe is perfect for when you are craving a delicious snack. You can season with salt and pepper or any of the 4 flavor combinations that's provided. 
Prep Time5 minutes
Cook Time17 minutes
Total Time22 minutes
Course: Snack
Cuisine: American
Keyword: air fryer chickpeas
Servings: 3 people
Calories: 126kcal
Author: Tanya

Ingredients

  • 15.5 oz can Garbanzo beans drained
  • Oil for spraying

Seasonings

Cinnamon Sugar

  • 1 Tablespoon granulated sugar
  • ½ teaspoon Cinnamon

Ranch

  • 1 Tablespoon ranch dressing packet

Chili Lime

BBQ

Instructions

  • Place chickpeas in Air Fryer basket. Set temperature to 390 degrees Fahrenheit and timer to 17 minutes. After 5 minutes, open basket and spray chickpeas with oil and shake basket. Close and continue air frying, shaking about every 5 minutes.
  • With about 2 minutes left, open air fryer basket and sprinkle half of the seasoning on the chickpeas. Close and continue air frying for the remaining 2 minutes. Once chickpeas are done, remove and place in a bowl. Sprinkle remainder of the seasoning on the chickpeas and stir to combine. Serve and enjoy.

Video

Notes

Suggested Tools for Air fryer Chickpeas

I recommend spraying with an oil with a high smoke point. Avocado, olive oil, vegetable oil, or canola oil all work fine.
*Calorie information provided does not include seasonings. 

Nutrition

Calories: 126kcal

This post was originally published on February 19, 2019. It has been updated with additional helpful information.

Flaky Air Fryer Donuts a.k.a Cronuts

by 24 Comments

These puff pastry air fryer donuts are wonderfully flaky and delicious! They are so quick and easy to make in the air fryer and require just five ingredients. Be warned, they are going to disappear quickly!

Four air fryer donuts on a white plate

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

Full Recipe Ingredients/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 quite like homemade donuts, but these are truly out of the world! Made with puff pastry, they are so wonderfully fluffy and flaky, and because they are cooked in the air fryer, they don't require any oil.

Rolled in cinnamon sugar, these flaky donuts are even more amazing when topped with my blueberry compote and whipped cream. You could also add a glaze. Depending on the day, we rotate through all kinds of toppings.

Ingredients You Will Need

  • Puff Pastry Sheets
  • Egg
  • Melted Butter
  • White Sugar
  • Cinnamon
Ingredients to make the donuts

How To Make Flaky Air Fryer Donuts

Roll out puff pastry on a lightly floured countertop and brush egg on one side of each pastry.

Egg being brushed on the puff pastry sheets

Lay the sheets of puff pastry on top of each other, making sure the sides brushed with egg are together.

Place in the freezer for 15 minutes. This step will make your donuts rise high while they cook.

The puff pastry sheets on top of each other

After 15 minutes, remove the pastry from the freezer and use a donut cutter, or two cookie cutters to cut out donut shapes. I left some donuts without holes. There is no particular reason; I just like variety.

Cutting donut shapes in the dough with 2 different sized cookie cutters

Then, place in an air fryer basket and cook at 330 degrees Fahrenheit for 10 minutes until the pastry has risen and is browned a bit.

The pastry in the air fryer basket
The cooked donuts in the air fryer basket
  • While the pastry is cooking, combine white sugar and cinnamon in a bowl and set aside.
  • Once the pastry is finished cooking, brush it with melted butter and dip it in the cinnamon and sugar mixture.
An air fryer donut cut in half

Why make donuts with puff pastry?

Puff pastry is known to "puff up" into beautiful flakey layers. Store-bought pastry does a great job making these flaky cronuts with minimum work and prep. You could also use other dough, such as store-bought biscuit dough, but I found those to be a little saltier than puff pastry dough.

Can you make them ahead of time?

I like to serve these while they are still warm so that the texture is at its best. The cooled donuts can be kept in an airtight container for about two or three days.
You can cut out the donut shapes and keep them covered in the fridge on a baking tray for up to 24 hours until ready to air fry them.

Why make donuts in an air fryer?

My air fryer has become a kitchen staple, and I'm thrilled with its versatility. These donuts are a perfect example of its capabilities. The results are truly amazing!

Air fryer donuts with compote and cream

Recipe Notes and Tips

  • Be sure to freeze the pastry together for at least 15 minutes. Only cut the donut shapes after freezing the pastry.
  • A large air fryer can hold about six donuts at a time. If using a smaller one, place the remaining cut donuts in the refrigerator or freezer to remain cold while the donuts are air-fried. The dough needs to be cold to rise properly in the air fryer.
  • Preheat the air fryer for the most flakey donuts.
  • The donuts should be placed in a single layer in the basket and not touching.

More Easy Air Fryer Recipes

Watch this video tutorial and see how I make flaky air fryer donuts from start to finish.

air frter donuts on a plate
Print Recipe
5 from 5 votes

Flaky Air Fryer Donuts

These puff pastry air fryer donuts are wonderfully flaky and delicious! They are so quick and easy to make in the air fryer and require just 5 ingredients. Be warned, they are going to disappear quickly!
Prep Time10 minutes
Cook Time10 minutes
Freezing Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: air fryer donuts, flakey donuts, puff pastry donuts
Servings: 9 donuts and 9 donut holes
Calories: 396kcal
Author: Tanya

Equipment

Ingredients

  • 2 puff pastry sheets defrosted
  • 1 large egg lightly beaten
  • 4 Tablespoons unsalted butter melted
  • ½ cup granulated white sugar
  • ½ teaspoon ground cinnamon

Instructions

  • Roll out puff pastry on a lightly floured countertop and brush egg on one side of each pastry.
  • Lay the pieces of puff pastry on top of each other, making sure the sides brushed with egg are touching each other. Place in the freezer for 15 minutes.
  • After 15 minutes, remove pastry from the freezer and use a donut cutter or two cookie cutters to cut out donut shapes.
  • Place in air fryer basket and cook on 330 degrees Fahrenheit for 10 minutes, until the pastry has risen and is browned a bit.
  • While the pastry is cooking, combine white sugar and cinnamon in a bowl and set aside.
  • Once the pastry is finished cooking, brush with melted butter and dip in cinnamon and sugar mixture.
  • Serve and enjoy.

Video

Notes

  • Be sure to freeze the pastry together for at least 15 minutes.
  • A large air fryer will be able to hold about 6 donuts at a time. Place remaining cut donuts in the refrigerator or freezer so they remain cold while the donuts are air frying.
  • Preheat the air fryer for the most flakey donuts.
  • The donuts should be placed in a single layer in the basket and not touching.

Nutrition

Calories: 396kcal | Carbohydrates: 36g | Protein: 5g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 188mg | Potassium: 40mg | Fiber: 1g | Sugar: 12g | Vitamin A: 184IU | Calcium: 11mg | Iron: 1mg

This recipe was originally published on May 8, 2020. It has been updated with additional helpful information.

Homemade Refrigerator Pickles (Quick & Easy)

by 8 Comments

My Quick & Easy Refrigerator Pickles are a great way to elevate any savory dish. My No Cook Refrigerator Pickles are the perfect pickles to try if you haven’t made homemade pickles before. The preparation time is minimal; there’s no need to heat anything in a pot.

glass mason jar filled with cucumber and sweet onion refrigerator pickles

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I love making my own easy homemade pickles, and everyone loves it when I prep them for our cookouts. I like making a batch when we have pulled pork or shredded BBQ chicken. They add the perfect acidity to many dishes.

These pickles involve minimum prep, but you will need time to chill them in the fridge for the best results.

I make these pickles with onion and cucumber. This method can also be used to make different types of pickles. I recommend you give my Quick Pickled Onions recipe a try, too.

Ingredients

Here's what you will need to make the best homemade refrigerator pickles:

  • Vinegar – I use equal quantities of hot water and white vinegar to make the pickling liquid.
  • Sugar – granulated sugar is added to the pickling liquor for the perfect balance of sweet and sour.
  • Kosher Salt – I add salt to balance the sweet and sour flavors in this pickle.
  • Black Pepper - I also like to add fresh cracked black pepper to season the pickle.
  • Cucumbers - I use three medium-sized pickling cucumbers, like Kirby pickles, thinly sliced on a mandolin.
  • Onion - half a sweet onion is added along with the cucumber.
refrigerator pickles recipe ingredients

How to make Refrigerator Pickles

Put hot water, white vinegar, sugar, salt, and pepper in a jar. Close the jar and shake until the sugar and salt dissolve. I use a 32-ounce mason jar.

a mason jar filled with pickling liquid

Add thinly sliced cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the liquid.

Ensure that the liquid covers all the vegetables.

top down image of a glass jar filled with cucumber and onion pickles

Cover and store in the fridge for at least 8 hours before serving.

Remove pickles and onions from the brine with a fork or slotted spoon to serve.

mason jar filled with pickles and a fork filled with cucumber and onion pickle

Tanya's Top Tips

These tips will help you make the best refrigerator pickles you've ever tried.

  • I suggest using a mandolin to slice cucumber and onion thinly. However, take care when using a mandolin to avoid slicing your hand and fingers.
  • If you don’t have a mandolin, a sharp kitchen knife will work well, too.
  • Always ensure that the pickling liquid covers the cucumber and onion to prevent them from spoiling.
  • Always store refrigerator pickles in the refrigerator.
mandolin and thinly sliced cucumber and sweet onion set on a wooden board

Flavor variations

  • You can replace white vinegar with white wine, apple cider, or sherry vinegar.
  • Swap sweet onions for white or red onions or shallots.
  • For extra flavor, add spices like peppercorns, coriander, red pepper flakes, fennel, or mustard seeds to the pickling vinegar.
  • Add a few sprigs of fresh herbs like dill, tarragon, or parsley.
  • If you like pickles, use the same process to pickle other vegetables. Try thinly sliced onions, red chili peppers or jalapenos, carrots, radishes, or zucchini.

Serving suggestions

These easy pickles go with just about any savory dish. I like to eat them alongside my Southern favorites, like Fried Chicken. I also love them over seasoned fish, like my Whole Oven-Roasted Fish.

They’ll add a great zing to your hot dogs, burgers, salads, and sandwiches too. Try these recipes: Oven-Baked Hot Dogs, Air Fryer Turkey Burgers, Korean Sloppy Joes, and Garlic Butter Cheese Steak Sandwiches.

a white bowl filled with thinly sliced cucumber and sweet onion pickles

How long will Refrigerator Pickles last?

Store the pickles in an airtight jar or container, fully submerged in the pickling liquid. Keep the container in the refrigerator for up to 3-4 weeks for optimal freshness and flavor.

Tools You’ll Want to Use

This handheld mandolin is a dream when it comes to thinly slicing vegetables. It also doesn’t take up much storage space.

Mason jar filled with cucumber and sweet onion refrigerator pickles

FAQs

What is the difference between refrigerator pickles and regular pickles?

You must store refrigerator pickles in vinegar and in the refrigerator to prevent them from spoiling. Regular pickles are pasteurized, and this process allows them to be stored on the shelves for extended periods of time without the need to refrigerate until they are opened.

What vinegar is best for pickling?

You can use any vinegar for pickling; it all depends on the flavors you like. I’ve used white vinegar as I like its strong, sharp flavor. However, you could use red wine, white wine, apple cider, or sherry vinegar too.

What's another name for refrigerator pickles?

They're also known as ice box pickles.

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

glass mason jar filled with cucumber and sweet onion refrigerator pickles
Print Recipe
5 from 5 votes

Homemade Refrigerator Pickles (Quick & Easy)

My Quick & Easy Refrigerator Pickles are a great way to elevate any savory dish. My No Cook Refrigerator Pickles are the perfect pickles to try out if you haven't made homemade pickles before. The preparation time is minimal, there's no need to heat anything in a pot.
Prep Time5 minutes
Refrigeration Time8 hours
Total Time8 hours 5 minutes
Course: Condiment
Cuisine: American
Keyword: best homemade refrigerator pickles, best refrigerator pickles, easy homemade pickles, easy refrigerator pickles, quick & easy refrigerator pickles, refrigerator pickles, refrigerator pickles with onion
Servings: 12
Calories: 65kcal
Author: Tanya

Equipment

Ingredients

  • ¾ cup hot water
  • ¾ cup white vinegar
  • ¾ cup granulated sugar
  • 1 tablespoon kosher salt
  • 1 ½ teaspoon fresh cracked black pepper
  • 3 medium-sized pickling cucumbers like Kirby pickles, thinly sliced
  • ½ medium sweet onion thinly sliced

Instructions

  • Add hot water, white vinegar, granulated sugar, kosher salt, and black pepper into a heat-proof jar and cover and shake to combine until the sugar and salt are dissolved. I use a 32-ounce mason jar.
  • Add the cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the liquid. Make sure all the vegetables are covered with liquid.
  • Cover and store in the fridge for at least 8 hours before serving.
  • To serve, remove pickles and onions with a fork or slotted spoon from the brine.

Notes

These pickles will last in an airtight container in the refrigerator for 3-4 weeks.

Nutrition

Calories: 65kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 585mg | Potassium: 122mg | Fiber: 1g | Sugar: 14g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.2mg

This post was originally published on April 17, 2023. It has been updated with additional helpful information.

Creamy Yellow Squash Soup

by 22 Comments

Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the season's produce. Ready to serve in around 30 minutes, it's perfect to serve for lunch or a sit-down appetizer.

Yellow squash soup served in two white bowls.

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Summer squash is starting to appear in stores, and this delicious recipe will help you make the most of them. I make this recipe every time I see yellow squash appearing in the stores, and it's such a great way to use the vegetable.

This simple soup is light and fresh-tasting, seasoned with garlic, nutmeg, and thyme. It's all made in one pot and ready to enjoy in around 30 minutes.

Made with natural and healthy ingredients, this soup is easy to make, vegetarian or vegan, and it's a tasty way to get some veggies into your family's diet!

Be sure to try my Roasted Tomato Basil Soup and sauteéd yellow squash, too!

What Readers Say

I made this soup and it was just lovely. Thank you so much for this taste of summer.

Denise

Ingredients Needed for this Recipe

Scroll to the recipe card for ingredient quantities and detailed instructions.

  • For sautéing: unsalted butter, sweet onion, garlic cloves
  • For the soup base: yellow squash, dried thyme, ground nutmeg, kosher salt, chicken broth (or vegetable broth as an alternative)
  • For finishing: heavy cream, pepper (optional)
Ingredients to make the soup.

How to make yellow squash soup

Gather your ingredients.

Melt butter in a large heavy-bottomed pot over medium heat. Add onions, garlic, and sauté for 5 minutes, or until the onions soften.

Sautéing the onions on a pan.

Add squash, thyme, nutmeg, and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.

Cooking the squash and spices in a pan.

Then add the broth, increase the heat to medium-high, and bring the mixture to a boil. Allow the mixture to boil for about 10 minutes until the squash is softened.

Broth added to the soup.

Remove from heat and add contents to a blender. Blend until smooth.

The soup blended smooth in a stand blender.

Add in heavy cream. (Salt and pepper to taste)

yelloq squash soup in pot

Serve and enjoy.

How long does it keep?

This soup is excellent for meal prep throughout the week, so feel free to make a bigger batch! Once cooled, transfer the soup to an airtight container. It will keep well in the fridge for 4 to 5 days.

Reheat the soup on the stovetop on medium heat, stirring occasionally, until heated. Alternatively, you can heat it through in the microwave for about 3 minutes, stirring halfway.

Can you freeze it?

Yellow squash soup is a great freezer meal and will keep well for up to 3 months. Place the cooled soup into a container or individual portions in ziplock bags. Thaw the soup in the fridge overnight before reheating.

Serving

This soup is perfect for a light lunch or sit-down appetizer before a main meal. Drizzle each bowl with some cream, freshly baked croutons, and a few fresh thyme leaves, and you are good to go. For a fuller meal, serve it with cornbread muffin or crusty bread.

yellow squash soup in white bowl with thyme leaves on top

Recipe Variations

This yellow squash soup is delicious, but you can make a few easy swaps to suit your tastes.

  • Make it vegetarian by using vegetable broth in place of chicken broth.
  • Make it vegan by using a plant-based cream.
  • Use other herbs like parsley or rosemary.
  • Carrots would be a great choice if you want to add some extra veggies!

Recipe Notes and Tips

  • Please be careful when blending hot soups. Ensure your blender can handle them, and don’t fill it more than halfway.
  • An immersion blender can also be used. However, a standing blender makes the soups a little creamier.
  • Make the soup in a heavy-bottomed pot or Dutch oven. These pots distribute the heat evenly.
  • You do not need to peel the squash for this recipe.
Yellow squash soup served in a white bowl with croutons.

More Soup Recipes

yellow squash soup in bowl with yellow squash in back
Print Recipe
4.81 from 21 votes

Yellow Squash Soup

Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the seasons produce. Ready to serve in around 30 minutes, it's perfect to serve for lunch or a sit down appetizer.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: easy squash soup recipe, How to make squash soup, yellow squash recipes
Servings: 4 servings
Calories: 148kcal
Author: Tanya

Ingredients

  • 3 Tablespoon unsalted butter
  • ½ cup chopped sweet onion
  • 2 garlic cloves chopped
  • 4 medium yellow squash ends removed and chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt or to taste
  • 2 cups chicken broth vegetable broth
  • 2 Tablespoon heavy cream
  • Pepper to taste optional

Instructions

  • Melt butter in a large heavy bottomed pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until the onions have softened.
  • Add squash, thyme, nutmeg and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.
  • Add broth and increase the heat to medium high and bring mixture to a boil. Allow mixture to boil for about 10 minutes, until squash is softened.
  • Remove from heat and add contents to a blender. Blend until smooth.
  • Add in heavy cream. (Salt and pepper to taste)
  • Serve and enjoy.

Notes

Please be careful when blending hot soups. Ensure your blender is capable of blending hot soups and don’t fill the blender more than halfway.
An immersion blender can also be used. I find the soups to be a little more creamy when a standing blender is used.
Use vegetable broth in place of chicken broth if you prefer.

Nutrition

Calories: 148kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 585mg | Potassium: 647mg | Fiber: 2g | Sugar: 5g | Vitamin A: 772IU | Vitamin C: 43mg | Calcium: 53mg | Iron: 1mg

This post was originally published on April 30, 2021. It has been updated with new photos and additional helpful information.

Lavender Simple Syrup Recipe (Homemade)

by Leave a Comment

Lavender simple syrup is a wonderfully aromatic addition to cocktails, mocktails, and desserts. This easy homemade recipe will show you how to make this floral-infused sweetener in no time!

lavender simple syrup ina bottle

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

Whenever I think of Spring, lavender is one of those aromas and tastes that reminds me of the Season. The floral notes in lavender are perfect for drinks and desserts. I knew I needed to have a lavender syrup recipe on hand to avoid buying the bottled stuff. The bottled stuff is fine, but I became hooked once I learned how to make it from scratch. 

This recipe uses dried lavender leaves instead of fresh ones because I can't find fresh lavender in my neighborhood. Just make sure you buy food-grade lavender when buying it.  

Ingredients Needed

  • Simple Syrup Recipe - Water and granulated sugar in equal amounts. 
  • Dried Lavender Leaves - Make sure to purchase food-grade lavender. 
  • Blueberries - This ingredient is optional, but it does give me syrup some color. It does not make the syrup taste like blueberries. 
ingredients for the lavender syrup recipe on a white background. sugar, water, dried lavender leaves, and blueberries

Tools Needed

  • A small pot
  • Whisk
  • Fine mesh strainer

How to make Lavender Simple Syrup

Combine the water, sugar, lavender, and blueberries (if using) in a medium saucepan. Place the saucepan over medium heat and stir until the sugar fully dissolves into the water. Bring the mixture to a simmer.

lavender simple syrup ingredients in saucepan before simmering

Reduce the heat to medium-low and let the mixture simmer for 15-20 minutes.

After simmering, remove the saucepan from the heat and allow the syrup to cool to room temperature. The lavender will continue to infuse as it cools, deepening the flavor.

lavender simple syrup in put after simmering

Once cooled, strain the syrup through a fine mesh sieve or cheesecloth to remove the lavender flowers.

lavendersyrup being strained into cup

Tanya's Top Tip

When making lavender syrup, don't boil the water. This keeps the floral flavor intact. A low simmer ensures the lavender infuses its flavor optimally into the syrup.

How to use Lavender Syrup

  • Make lavender-flavored cocktails like lavender martini, mojito, or lemonade for a refreshing and floral twist on classic drinks. Don't forget about mocktails - a splash adds a touch of elegance to non-alcoholic drinks.
  • I love adding a Tablespoon to my morning coffee or make a lavender latte. 
  • Elevate your desserts with lavender syrup over ice cream, panna cotta, or meringues. For a more subtle touch, replace some of the sugar in frostings or glazes with lavender syrup.
syrup in a glass bowl

How to Store

Store lavender syrup in a clean, airtight bottle or jar. Glass is preferable as it won’t retain flavors and is easy to sterilize. Keep your lavender syrup in the refrigerator. Properly stored, it should last several weeks.

FAQs

Can lavender simple syrup be made sugar-free?

Yes, you can make a sugar-free version by using sugar substitutes like stevia, erythritol, or monk fruit sweetener. The process remains the same, but the taste and texture might vary slightly from the traditional sugar-based syrup.

How do I adjust the strength of the lavender flavor?

The strength of the lavender flavor can be adjusted by varying the amount of lavender used or the steeping time. For a stronger flavor, add more lavender or steep it longer; for a milder flavor, do the opposite.

I hope you like this recipe as much as we do. If you're looking for more simple syrup recipes, try these out:

If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!

lavender simple syrup ina bottle
Print Recipe
5 from 1 vote

Lavender Simple Syrup Recipe

Lavender simple syrup is a wonderfully aromatic addition to cocktails, mocktails, and desserts. This easy homemade recipe will show you how to make this floral-infused sweetener in no time!
Prep Time5 minutes
Cook Time15 minutes
Seep Time1 hour
Total Time1 hour 20 minutes
Course: Condiment
Cuisine: American
Keyword: lavender simple syrup
Servings: 8 servings
Calories: 49kcal
Author: Tanya

Ingredients

  • ½ cup water
  • ½ cup granulated sugar
  • 1 Tablespoon dried lavender flowers
  • 3 blueberries optional

Instructions

  • Combine the water, sugar, lavender, and blueberries (if using) in a medium saucepan. Place the saucepan over medium heat and stir until the sugar has fully dissolved into the water. Bring the mixture to a simmer.
  • Reduce the heat to medium-low and let the mixture simmer for about 15-20 minutes.
  • After simmering, remove the saucepan from the heat and allow the syrup to cool to room temperature. As it cools, the lavender will continue to infuse, deepening the flavor.
  • Once cooled, strain the syrup through a fine mesh sieve or cheesecloth to remove the lavender flowers.
  • Use your lavender syrup in cocktails, desserts, etc. Enjoy.

Notes

  • Store lavender syrup in a clean, airtight container. Glass is preferable as it won’t retain flavors and is easy to sterilize.
  • Keep your lavender syrup in the refrigerator. Properly stored, it should last several weeks.

Nutrition

Calories: 49kcal | Carbohydrates: 13g | Protein: 0.02g | Fat: 0.1g | Polyunsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 13g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 0.04mg

Cream of Asparagus Soup (Easy and Delicious)

by 2 Comments

This Cream of Asparagus Soup is bursting with fresh flavor! Ready in under an hour, it's perfect for a light and satisfying lunch or dinner.

cream of asparagus soup in bowl with asparagus garnish on top

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.

I'm a year-round soup kind of gal, and I love to eat this asparagus soup when Spring arrives. It's pretty easy to make and comes out nice, creamy, and flavorful. I follow a few steps to ensure the soup stays creamy. I also add a green asparagus garnish to each bowl.

This cream of asparagus soup recipe can be ready in less than an hour. For the best results, I suggest prepping all your ingredients before you start cooking.

If you enjoy creamy soups, check out some others I have, like this popular cream of mushroom soup or my yellow squash soup.

Ingredients Needed

  • Fresh asparagus - I've used green asparagus in this recipe, but other colored asparagus should also work. I prefer to use the thinner asparagus when I can find them. If your asparagus is thicker, consider peeling the stalks before cutting them for this recipe.
  • Broth - I use vegetable broth, but chicken broth works well here too. You could also use water.
  • Roux Ingredients - Unsalted Butter and All-purpose flour - I add these to thicken the soup a bit.
  • Flavoring Vegetables - Onion and garlic.
  • Heavy Cream and Parmesan Cheese—I use heavy cream for added flavor and richness, and I also add parmesan cheese!
  • Salt and pepper to taste - I use kosher salt. I sometimes add pepper. If adding pepper, I suggest adding white ground pepper.
ingredients for cream of asparagus soup

Main Kitchen Tools Needed

  • Large Pot
  • Knife and Cutting Board
  • Measuring Cups and Spoons
  • Blender or Immersion Blender
  • Small Pot or Saucepan
  • Slotted Spoon
  • Bowl of Ice Water
  • Whisk or Wooden Spoon
  • Ladle
  • Grater

How to make Cream of Asparagus Soup

Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside. 

Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.

onion and garlic cooking in pot

Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften. 

Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.

asparagus tips and onions cooking in flour and butter

Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.

broth covering asparagus in pot

Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.

blender blending the asparagus soup in the pot

Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.

finished asparagus soup in pot being picked up with ladle

Tanya's Top Tip

Don't cover the pot when boiling the asparagus. Boiling green vegetables like asparagus without a lid keeps them bright green by stopping enzymes that make them dull.

Recipe Variations:

  • Make it richer: Substitute heavy cream for the whipping cream, or add a splash of sour cream for a touch of tang.
  • Go dairy-free: Use unsweetened plant-based milk, like almond or oat milk, and omit the cheese. To add a similar richness, use nut butter, like cashew butter.
  • Add a flavor twist: Stir in a teaspoon of pesto, a pinch of saffron, or a drizzle of truffle oil for a unique twist. You could also add ground black pepper or a squeeze of fresh lemon juice. 
  • Boost the veggies: Add other spring vegetables like chopped peas, cauliflower florets, or zucchini for extra texture and nutrients.
  • Spicy kick: Add a pinch of red pepper flakes, a dash of hot sauce, or a chopped jalapeno for a touch of heat.
spoon dipping in asparagus soup in bowl

How to Store

To store, transfer the asparagus soup to an airtight container and refrigerate it for 3-4 days. To store longer, freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, reheat gently on the stovetop over low heat, stirring frequently to prevent scorching.

Pairing Ideas

  • Salads: A light, refreshing salad with a simple vinaigrette perfectly complements this creamy asparagus soup.
  • Sandwiches: Pair the soup with grilled cheese for a satisfying lunch.
  • Crusty bread: A warm loaf of crusty bread is perfect for dipping into the soup.
  • Wine: Try a crisp Sauvignon Blanc or Pinot Grigio for a white wine pairing.

FAQs

Can I make this asparagus soup vegetarian/vegan?

Yes, use vegetable broth and substitute the cream with plant-based milk and a thickener like cornstarch or nut butter.

Can I make this asparagus soup smoother?

Yes! For an ultra-smooth texture, you can strain the blended soup through a fine-mesh sieve to remove any remaining fibrous parts.

Looking for more soup recipes? Try these out:

I hope you enjoy this cream of asparagus soup as much as we do. If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!

cream of asparagus soup in bowl with asparagus garnish on top
Print Recipe
5 from 2 votes

Cream of Asparagus Soup

This Cream of Asparagus Soup is bursting with fresh flavor! Ready in under an hour, it's perfect for a light and satisfying lunch or dinner.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: cream of asparagus soup
Servings: 4 people
Calories: 392kcal
Author: Tanya

Ingredients

  • 1 lb fresh asparagus ends trimmed, chopped into 1-inch pieces (a few tips tips set aside)
  • 3 Tablespoons unsalted butter
  • 1 medium yellow onion chopped
  • 2 cloves garlic chopped
  • 2 Tablespoons all-purpose flour
  • 4 cups vegetable broth can sub with chicken broth
  • 1 cup heavy cream
  • ½ cup Grated Parmesan cheese plus more for garnish
  • Salt to taste (start with ½ teaspoon and adjust as needed)

Instructions

  • Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside.
  • Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.
  • Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften.
  • Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.
  • Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.
  • Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.
  • Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.

Nutrition

Calories: 392kcal | Carbohydrates: 17g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1180mg | Potassium: 361mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2604IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 3mg