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Creamy Pressure Cooker Rice Pudding

by 26 Comments

This Pressure Cooker Rice Pudding is not only creamy and delicious, it’s also easy when made in your electric pressure cooker. You don’t need eggs to thicken this rice pudding, and the flavor and texture will impress you.

rice pudding on a wooden spoon

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

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

I love making rice pudding for the family and over the years I’ve tried recipe after recipe. I’ve never had a recipe fail when it came to rice pudding but there were times where I found it to be a little too much effort. Thanks to the pressure cooker, making a creamy and perfect rice pudding no longer has to be difficult. 

Seriously, it’s as easy as placing the ingredients in the pressure cooker, starting it, walking away to play with your kids, or do some laundry, and then opening the lid and stirring. 

You can add raisins to your rice pudding if you like. My kids hate raisins, hubby and I love them. 

rice pudding with raisins in glass in front of instant pot

Ingredients Needed

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

  • Rice - Although most rice pudding recipes use short-grain rice, like arborio rice, I use long-grain rice for this recipe, as it's usually what I have on hand. My rice pudding in the pressure cooker comes out creamy and delicious. I suggest rinsing the rice first in this recipe.
  • Liquids - Water and milk - Having the correct ratio of water and milk in the pressure cooker will allow the rice pudding to cook in the pressure cooker without scorching the bottom.
  • Spices - I use whole cinnamon sticks to flavor the rice pudding without changing the color. You can use a ¼ teaspoon of ground cinnamon if you don't have cinnamon sticks. I also add vanilla extract and salt.
  • Sweetener - I use sweetened condensed milk to sweeten the rice pudding after it's cooked.
  • Bourbon-soaked raisins (Optional) - I love adding a bit of bourbon-soaked raisins to the top of my rice pudding. Feel free to leave these out if you aren't a fan.

How to make Instant Pot Rice Pudding

First, if using raisins, soak them to rehydrate them. I like to soak my raisins in a little bourbon. If you want to keep it alcohol-free, soak them in hot water. I start to soak them about an hour before my rice pudding will be ready. And if you don’t like raisins in your rice pudding, skip this step. 

raisins soaking in bourbon in a glass bowl

Next, give your long grain rice a quick rinse in a colander. You don’t have to rinse until the water runs clear, just a few seconds under the faucet.  

Pour long-grain rice, milk, water, and a pinch of salt into the pressure cooker insert and stir. Add cinnamon sticks and vanilla extract. Cover and cook on high pressure for 10 minutes. 

milk with water eggs and cinnamon sticks in instant pot insert

It’ll take a few minutes for your machine to rise to pressure. Once your machine reaches pressure, your 10-minute timer will begin. Once the 10-minute timer goes off, allow the machine to release naturally. This will take about 20-25 minutes. When ready to open the lid, switch the valve from seal to venting to ensure all the pressure is released. 

Once all the pressure has released, open the lid and remove the cinnamon sticks. Add in half a can of condensed milk. And stir. The rice pudding may appear watery but it will thicken once it cools a bit. 

rice pudding in instant pot insert

You can serve this rice pudding on its own, with raisins, or with a little cinnamon sprinkled over the top.

instant pot rice pudding on a spoon

Tanya's Top Tips: 

  • This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be more like a risotto. 
  • Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker. 
  • The bourbon-soaked raisins are perfect for other uses too, like adding to vanilla ice cream. I store them in a separate glass store to use in multiple recipes. However, the taste of the bourbon gets stronger and stronger as they sit. 
  • Rice pudding can be eaten cold or warmed. I prefer warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days. I've never frozen rice pudding.

I hope you enjoy this rice pudding recipe as much as we do.

Looking for more pressure cooker dessert recipes? Try these out:

This Recipe has a Full Length Video Tutorial. Click here to watch it.
rice pudding in bowl with raisins in it
Print Recipe
5 from 5 votes

Pressure Cooker Rice Pudding

This Easy and Creamy Pressure Cooker Rice Pudding Recipe is the perfect quick dessert. It’s sweetened with condensed milk, and it doesn’t have any eggs. You can serve it with raisins or without.
Prep Time5 minutes
Cook Time10 minutes
Rise to Pressure and Narural Release40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: instant pot dessert, instant pot rice pudding, pressure cooker rice pudding
Servings: 4 people
Calories: 440kcal
Author: Tanya

Equipment

Ingredients

  • ½ cup long grain rice quickly rinsed
  • 1 ½ cup water
  • 1 ½ cup milk
  • 4 cinnamon sticks
  • 1 Tablespoon vanilla extract
  • 1 pinch of salt
  • 7 oz sweetened condensed milk
  • ½ cup bourbon or hot water optional
  • ½ cup raisins optional

Instructions

  • Optional Step: Place raisins in a small bowl and pour bourbon or hot water over the raisins and set aside for an hour.
  • Place rice, water, milk, and salt in pressure cooker insert and stir until combined. Place cinnamon sticks and vanilla extract into the pressure cooker. Cover and cook on high pressure for 10 minutes.
  • Once the timer is up, allow the pressure cooker to naturally release.
  • Once all the pressure is released, open the lid and stir in the condensed milk. Allow cooling for about 5 minutes. Serve with raisins or on its own. Serve warm or chilled.*

Video

Notes

  • This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be different.
  • Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker.
  • Rice pudding can be eaten cold or warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days.

Nutrition

Calories: 440kcal | Carbohydrates: 67g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 496mg | Fiber: 3g | Sugar: 32g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 294mg | Iron: 1mg

This post was originally published on November 19, 2019 and has been updated with new information.

Easy Air Fryer Crab Cakes (Ready in Minutes!)

by 115 Comments

These Air Fryer Crab Cakes are so easy to make thanks to the Air Fryer. Every bite is full of delicious, juicy crab meat.

crab cake on a plate with remeloude sauce on top

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

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

There is nothing like a delicious, golden-on-the-outside, moist, and flavorful crab cake on the inside. Thanks to the Air Fryer, I can make delicious crab cakes with less mess and less stress.


I call myself a bit of a crab cake snob as I have eaten a ton of crab cakes over the years. If I see it on a restaurant menu, I order it and sample it. Here’s what I’ve learned:

  • The best crab cakes taste like crab, lol. Meaning you don’t want too many fillings or ingredients that overpower the taste of the crab.
  • Less bread crumbs and more crab makes a supreme crab cake.
  • Use lump crab or jumbo lump crab meat when making crab cakes. You should be able to find this in the seafood section of your local grocer. It ain’t cheap (Mine was $14 for 8 oz) but it’s so worth it.
  • No eggs needed for this recipe. You want a moist crab cake, but crab meat by itself is moist, and since it’s made in the Air Fryer, you won’t need to flip it, and you'll still get that nice golden crust. 

Ingredients for Air Fryer Crab Cakes

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

  • Lump crab meat: The main ingredient, providing rich flavor and texture. I recommend using lump crab meat instead of claw meat for optimal results.
  • Red bell pepper and green onion: not typical crab cake ingredients, but I like adding them for a pop of color and flavor.
  • Mayonnaise and Dijon mustard: Add moisture and help bind the mixture. Dijon provides a tangy flavor.
  • Breadcrumbs - for holding the crab cakes together.
  • Old Bay seasoning: Traditional seasoning for seafood, adding spice.
  • Non-stick cooking spray: Ensures the crab cakes don’t stick while air frying.

Tools Needed

  • Mixing bowls
  • Measuring cups and spoons
  • Air fryer
  • Non-stick cooking spray
  • Air Fryer Liners (optional)
  • Spatula or spoon (for mixing and shaping the crab cakes)
  • Small baking sheet or tray (to form crab cakes)

How to make Air Fryer Crab Cakes (Step-by-Step Photos)

Start by finely chopping your red bell pepper and green onion.

Next, add your crab meat, red bell pepper, green onions, mayonnaise, dijon mustard, breadcrumbs, and old bay seasoning to a bowl. Stir until combined.

crab cake ingredients in a bowl stirred up

Gently form 4 patties with your crab meat mixture. Don’t smoosh them together too hard. Just a light and gentle squeeze to ensure they are together.

crab cakes on a plateEasy and delicious crab cakes that are made in the Air Fryer with less mess and less stress. Nice crust on the inside with flakey and flavorful crab meat on the inside. #airfryerrecipes #airfryermeals #airfryerappetizers #crabcake

Place them in your Air fryer basket. I use these parchment paper liners to line my basket first. It makes for easier clean up and it ensures my basket is non-stick.

crab cakes in air fryer basket

If using a liner, please place the crab cakes on the liner before starting the Air Fryer. It would be best if you had the weight of the crab cake to hold the liner down so it does not fly up into the fan and heating element.

Slightly spray the top of the crab cakes with your favorite cooking oil. I used canola but vegetable, avocado, olive oil will all work.

Close your Air Fryer basket and cook on 370 degrees fahrenheit for 10 minutes. Once done, open air fryer and remove crab cakes and paper liners if using.

crab cakes in air fryer basket

That’s it! So easy. I recommend this homemade remoulade sauce for the perfect dressing for this crab cake.

How to Store

To store your air fryer crab cakes, place any leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze uncooked crab cakes on a tray until solid, then transfer to a freezer-safe bag for up to 3 months.

Tanya's Top Tips

  • Chill the mixture: Refrigerate the crab cake mixture for 30 minutes before shaping to help it firm up and hold together.
  • Don’t overcrowd: Leave space between crab cakes in the air fryer so they cook evenly and get crispy.

I love how these crab cakes are made from scratch, so you control all the ingredients.

Looking for more Air Fried Seafood Recipe appetizers? Try these out:

crab cakes on white plate with sauce being poured on top

Find the full Video tutorial on YouTube. Don’t forget to click the thumbs-up button and Subscribe on YouTube for more recipe videos.

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

cooked air fryer crab cakes in an air fryer basket
Print Recipe
4.74 from 89 votes

Easy Air Fryer Crab Cakes

Easy and delicious crab cakes that are made in the Air Fryer with less mess and less stress. Nice crust on the outside with flakey and flavorful crab meat on the inside.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer crab cakes
Servings: 4 people
Calories: 123kcal
Author: Tanya

Equipment

Ingredients

  • 8 Oz lump crab
  • ¼ cup red bell pepper chopped
  • 2 green onion chopped
  • 2 Tablespoon mayonnaise
  • 2 Tablespoon bread crumbs
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon old bay seasoning
  • Oil for spraying
  • Squeeze of lemon

Instructions

  • Place lump crab, red bell pepper, green onion, bread crumbs, mayonnaise, dijon mustard, and old bay in a bowl and stir until combined.
  • Gently form 4 patties with mixture.
  • Place in Air Fryer basket and lightly spray tops with oil.
  • Air fry on 370 degrees Fahrenheit 10 minutes. Open and Squeeze a bit of lemon over the tops before serving.

Video

Notes

  • I suggest serving these crab cakes with remoulade sauce.
  • If using lump crab meat from a can, drain the liquid and discard it. 

Nutrition

Calories: 123kcal | Carbohydrates: 5g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 598mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 0.8mg

This post was originally published on June 11, 2019. It has been updated with new information.

Slow Cooker Turkey Breast (with Gravy!)

by 3 Comments

Cooking turkey breast in the slow cooker is hands-down the best way to get juicy, tender turkey meat! For a cozy family dinner or an easy holiday meal, a simple slow cooker recipe is the best the way to go.

turkey breast sliced on white plate

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

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

Turkey doesn't get the appreciation it deserves, mainly because it's a leaner meat that can dry. But thanks to this slow cooker turkey breast, dry turkey is no longer a thing. This method makes juicy turkey right in the slow cooker, and you can make gravy from the turkey's drippings.

For this recipe, I used a boneless turkey breast, as it is great for cutting cooking time in half. However, feel free to use a bone-in breast that can fit inside your slow cooker.

If you need more ways to cook a turkey breast, check out my turkey breast in the pressure cooker recipe or my air fryer turkey breast recipe.

Ingredients Needed

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

ingredients for turkey breast on cutting board

For the Turkey

  • Boneless Turkey: Make sure to keep the netting on when using this kind of turkey. You could also use bone-in turkey breast as well.
  • Chicken Broth: This is the key to preventing the turkey from drying while cooking, and it helps make a delicious gravy. As it cooks, the broth will add the much-needed moisture to the lean cut of meat.
  • Seasonings and spices: Garlic powder, onion powder, paprika, dried thyme, kosher salt, rubbed sage, and black pepper add rich savory flavors. Olive oil helps bind these spices onto the turkey.
  • Vegetables: Yellow onion, carrot, celery stalk are great for adding an aromatic base to the turkey as it cooks. They also release their own juices to help moisten the turkey.

For the Drippings Gravy

  • Base: Unsalted butter, and all-purpose flour provide the base for the roux, which thickens the gravy.
  • Chicken broth: Provides the liquid base.
  • Drippings from the turkey: Carries over the spices of the turkey to provide the perfect flavor.
  • Seasonings: Salt and pepper are essential for seasoning and balancing flavors.

Tools Needed

  • Slow Cooker
  • Cutting Board
  • Knife
  • Tongs
  • Measuring Spoons and Cups
  • Whisk
  • Medium Saucepan
  • Wooden Spoon or Spatula
  • Gravy Boat or Small Serving Dish

How To Make Slow Cooker Turkey Breast w/ Gravy

Making the Turkey

Pat the turkey breast (with the net on) dry with paper towels and rub it with olive oil. In a separate bowl, mix the garlic powder, onion powder, paprika, thyme, salt, sage, and black pepper. Rub the spice mixture all over the turkey breast.

seasoned raw turkey breast in slow cooker

Place the turkey breast in the slow cooker and pour the chicken broth around it to keep the turkey moist while cooking. Add the onion, carrot, and celery around the turkey breast in the slow cooker.

raw ingredients for turkey breast in slow cooker

Cover and cook on low for 4-5 hours or until the internal temperature reaches 165°F.

cooked turkey breast with net in slow cooker with onions, carrot, celery, and broth and drippings

After cooking, take the turkey out of the slow cooker and remove the netting. Let it rest for 10 minutes before slicing.

cooked turkey breast in slow cooker

You can serve the turkey as is or create a gravy using the drippings.

Making the gravy

Pour the drippings from the slow cooker through a fine-mesh strainer into a bowl to remove any solids, then set the liquid aside. You should have about 2 cups of gravy.

In a saucepan, melt the butter over medium heat, and once melted, whisk in the flour to form a roux. Cook for about 1-2 minutes, whisking constantly, until the mixture turns golden brown.

Gradually whisk in the strained drippings from the slow cooker, whisking constantly to avoid lumps.

Taste the gravy and add salt and pepper. Let it simmer for 3 to 5 minutes. Whisk it occasionally until it thickens to your liking.

How To Store

Refrigeration

Allow the turkey and gravy to cool to room temperature. Place the turkey in an airtight container and pour the gravy into a separate airtight container to prevent sogginess. Store both containers in the refrigerator. Use within 3 days.

For reheating, preheat the oven to 325°F (163°C). Place the turkey slices in a baking dish, cover with foil to retain moisture, and heat for about 15-20 minutes or until warmed through.

Frozen

For longer storage, you can freeze the turkey and gravy. Use freezer-safe containers or resealable freezer bags, removing as much air as possible before sealing.

You can store turkey in the freezer for up to 3 months, while you can store gravy for about 2 months.

For reheating, thaw frozen turkey in the refrigerator before reheating. This can take several hours or overnight, depending on the size of the turkey slices.

FAQ

What are the benefits of slow cooking a turkey?

Using the slow cooker ensures that you get flavorful, tender, and juicy turkey breasts every time. The prep time is minimal, and the clean-up afterward is so easy.

Can I use frozen turkey breast in a slow cooker?

I do not recommend cooking a frozen turkey breast directly in a slow cooker. The slow cooker does not heat the turkey fast enough from frozen. This means it may not reach a safe internal temperature of 165°F (74°C). Thawing it in the refrigerator before cooking is best.

Is cooking a turkey in a slow cooker safe?

Cooking turkey in the slow cooker is definitely safe. This is the best way to cook it to achieve perfectly moist turkey without having to brine it.

Tanya’s Top Tips

  • Choose a good quality boneless, skinless turkey breast. Picking one with a net is best. This keeps its shape and moisture while cooking.
  • Ensure your slow cooker is large enough to accommodate the turkey breast without crowding. 
  • Allow the turkey to rest after cooking to let the juices redistribute, ensuring the meat stays moist when sliced.
  • For a 6-8 lb bone-in turkey breast: Cook on LOW for 6-7 hours, or until a meat thermometer inserted into the thickest part registers 165°F (74°C).
close up photo of sliced turkey breast

Notes

  • For a crispier skin, remove the turkey breast, place it under the broiler for 3-5 minutes, or until golden.
  • Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).
  • If you prefer a thicker gravy, you can adjust the amount of flour.
  • This turkey pairs well with classic sides like mashed potatoes, green beans, carrots, or cranberry sauce for a complete meal.

I hope you like this slow cooker turkey breast recipe as much as we do! Looking for more slow cooker recipes? Try these out:

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

turkey breast sliced on white plate
Print Recipe
5 from 1 vote

Slow Cooker Turkey Breast w/ Gravy

Cooking turkey breast in the slow cooker is hands-down the best way to get juicy, tender turkey meat! For a cozy family dinner or an easy holiday meal, a simple slow cooker recipe is the best the way to go.
This simple and tasty homemade turkey gravy will make this dish even better. Drizzle it on top for a mouthwatering finish. Just season the turkey and let the slow cooker do its thing!
Prep Time10 minutes
Total Time4 hours 10 minutes
Course: entree, Main Course
Cuisine: American
Keyword: Slow cooker turkey breast, Turkey gravy w/ drippings
Servings: 10
Calories: 599kcal
Author: Tanya

Equipment

Ingredients

For the Turkey

  • 3 lb boneless skinless turkey breast (with net) (like the Butterball kind)
  • 2 Tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • ½ teaspoon rubbed sage
  • ½ teaspoon black pepper
  • 1 cup chicken broth
  • 1 large yellow onion chopped into 1-inch pieces
  • 1 medium carrot chopped into 1-inch pieces
  • 1 medium celery stalk chopped into 1-inch pieces

For the Drippings Gravy

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste

Instructions

Making the Turkey

  • Pat the turkey breast (with the net on) dry with paper towels. Rub it with olive oil.
  • Mix garlic powder, onion powder, paprika, thyme, salt, sage, and black pepper. Rub the spice mix all over the turkey breast.
  • Place the turkey breast in the slow cooker pour the chicken broth into the slow cooker to keep the turkey moist while cooking. Add the onion, carrot, and celery into the slow cooker around the turkey breast.
  • Cover and cook on low for 4-5 hours or until the internal temperature reaches 165°F.
  • Remove the turkey from the slow cooker and let the turkey rest for 10 minutes before slicing. Be sure to remove the net before serving. Serve as is or create a gravy with drippings.

Making the gravy

  • Pour the drippings from the slow cooker through a fine-mesh strainer into a bowl to remove any solids. Set the liquid aside. It should be about 2 cups of gravy.
  • In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for about 1-2 minutes, whisking constantly, until the mixture turns golden brown.
  • Gradually whisk in the strained drippings from the slow cooker. Whisk constantly to avoid lumps.
  • Taste the gravy and season with salt and pepper.
  • Let the gravy simmer for 3-5 minutes, whisking occasionally, until it thickens to your liking.

Notes

  • For crispier skin, remove the turkey breast and place it under the broiler for 3-5 minutes or until golden.
  • Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).
  • If you prefer a thicker gravy, you can adjust the amount of flour.
  • This turkey pairs well with classic sides like mashed potatoes, green beans, carrots, or cranberry sauce for a complete meal.
  • My boneless turkey in my slow cooker takes over 4 hours. Please check the temperature to ensure it has reached a temperature of 165 degrees Fahrenheit before removing and serving. You may find that your turkey needs a longer cooktime. 

Nutrition

Calories: 599kcal | Carbohydrates: 6g | Protein: 38g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 233mg | Sodium: 722mg | Potassium: 556mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2165IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 2mg

Shrimp and Bacon Spinach Salad Recipe

by 6 Comments

This Shrimp and Bacon Spinach Salad Recipe is made with fresh baby spinach, avocado, and tomatoes and topped with perfectly seasoned shrimp and crispy bacon with a red wine vinaigrette on top.

shrimp and bacon salad on plate with spoons on the side

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

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

This salad has quickly become a favorite, full of flavor and fresh ingredients. Who doesn’t love a salad with beautiful, flavorful, plump shrimp and crispy bacon?

This recipe is an adaptation of an Applebee's salad on their menu. The first time I made this recipe, I skipped the bacon and avocado and opted for walnuts. It was good but the addition of bacon just takes this salad over the top. I also added avocado because it’s fantastic and fits right in with the other ingredients of this recipe. 

I top this salad with a homemade vinaigrette for the perfect weeknight meal or lunch. 

Ingredients Needed

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

  • Salad Dressing: Red wine vinegar, granulated white sugar, salt, garlic powder, smoked paprika, black pepper, extra virgin olive oil.
  • Seasoned Shrimp: large raw shrimp, salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, granulated sugar, olive oil.
  • Salad Base: baby spinach, red onion, avocado, roma tomato
  • Bacon for topping
ingredient photo for shrimp bacon salad recipe 1

How to make Shrimp and Bacon Spinach Salad

First prepare your vinaigrette. I add red wine vinegar, white sugar, salt, smoked paprika, black pepper, garlic powder, and olive oil in a small mason jar and shake vigorously to combine. Using a mason jar is such an easy way to create salad dressings, and I can store leftover dressing in the same jar. 

vinaigrette for salad in a jar

Set aside the vinaigrette to prepare the other ingredients. 

Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, sugar, smoked paprika, sage, and onion powder and set aside. 

Next, grab a salad bowl and place baby spinach, red onion, tomato, and avocado and toss until combined. Set aside. 

seasoned raw shrimp in a bowl
base salad ingredients in a bowl

Grab a cold skillet and place your bacon in the skillet and cook over medium heat. You'll want to cook your bacon until its crisp on both sides. Remove bacon and drain on paper towel.

bacon being cooked in skillet

Remove excess bacon grease from the skillet, leaving about 2 tablespoon in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.

cooked shrimp in skillet

Place bacon and shrimp on top and serve with prepared vinaigrette. Enjoy 🙂

photo of shrimp bacon salad on platter

I hope you enjoy this recipe as much as we do.

How to Prepare Ahead of Time and Store

This salad is perfect for making ahead. Store the salad portion, the salad dressing, and the shrimp and bacon separately. Reheat the shrimp and bacon when ready to serve.

Tanya's Top Tips

  • I've used spinach as the base in this salad, but feel free to add or substitute other greens, like kale, arugula, or romain lettuce.
  • If bacon isn't your thing, omit it. I've subbed walnuts instead before, and it was still delicious.

Wanting more salad recipes? Try these out:

Watch this video tutorial and see how I make this Spinach Salad from start to finish. 

shrimp and bacon salad on plate with spoons on the side
Print Recipe
4.75 from 4 votes

Shrimp and Bacon Spinach Salad Recipe

This Shrimp and Bacon Spinach Salad Recipe is made with fresh spinach, avocado, and tomatoes and topped with perfectly seasoned shrimp and crispy bacon with a tangy vinaigrette on top.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: spinach salad recipe
Servings: 4 people
Calories: 599kcal
Author: Tanya

Ingredients

  • 4 slices Bacon

Salad Dressing

  • ¼ cup Red Wine Vinegar
  • 3 Tablespoon White Granulated Sugar
  • ½ teaspoon Salt
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Smoked Paprika
  • ¼ teaspoon Black Pepper
  • 6 Tablespoon Extra Virgin Olive Oil

Shrimp

  • 1 lb Large Shrimp peeled and deveined
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Ground Sage
  • ½ teaspoon Onion Powder
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon White Granulated Sugar
  • 2 Tablespoon Olive Oil

Salad

  • 8 cups Baby Spinach
  • ½ Red Onion thinly sliced
  • 1 Avocado pitted and chopped
  • 2 Roma Tomatoes chopped

Instructions

  • Add red wine vinegar, white sugar, salt, garlic powder, smoked paprika, black pepper and extra virgin olive oil in a small mason jar and shake vigorously to combine.
  • Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, and sugar. Set aside.
  • Next, grab a salad bowl and place spinach, red onion, tomato, and avocado and toss until combined. Set aside.
  • Grab a cold skillet and place your bacon in the skillet and cook over medium heat, flipping halfway, until it's crisp on both sides. Remove bacon and drain on paper towel.
  • Remove excess bacon grease from the skillet, leaving about 2 tablespoon in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.
  • Place bacon and shrimp on top of salad and serve with prepared vinaigrette.

Video

Notes

  • I've used spinach as the base in this salad, but feel free to add or substitute other greens, like kale, arugula, or romain lettuce.

Nutrition

Calories: 599kcal | Carbohydrates: 19g | Protein: 29g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 300mg | Sodium: 1953mg | Potassium: 742mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5885IU | Vitamin C: 27.6mg | Calcium: 233mg | Iron: 4.7mg

This post was first published on July 2, 2019. It has been updated with new photos and information.

Stuffed Bell Peppers (Easy & Delicious)

by 10 Comments

This timeless dish of Stuffed Bell Peppers is incredibly easy to make. All it takes is to stuff bell peppers with a mix of meat, rice, vegetables, and spices. This makes a flavor-packed dinner with all your favorites inside a veggie shell. 

3 stuffed bell peppers on a plate

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

Stuffed bell peppers have always been a bit nostalgic for me. I remember when my mom first made them for me and my siblings. She was so excited to try something new that she found in a cookbook, carefully filling each pepper with a savory mix of rice, meat, and spices.

And now, here I am recreating this exact dish for my own kids.

If you know me, you know that I enjoy trying new things. I made another version: BBQ cheesesteak stuffed peppers. This version keeps the bell peppers more traditional and is very flavorful.

Ingredients Needed

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

ingredients for stuffed bell peppers on wooden cutting board
  • Bell peppers: Medium-sized bell peppers serve as the base to hold the filling mixture. I use a mixture of colors.
  • Vegetables: Yellow onion and garlic cloves provide the dept of savory flavor to the filling
  • Meat: I use ground beef, but feel free to use any other type of meat, such as ground turkey or a plant-based alternative.
  • Rice: I find that cooked rice is easier to use. Leftover white or brown rice is perfect for this recipe.
  • Spices: Italian seasoning, onion powder, garlic powder, salt, and pepper are the perfect blend of herbs. They pack the filling with a lot of flavors.
  • Seasonings: Tomato paste, tomato sauce, chicken broth add moisture and adds a tangy savory element.
  • Shredded Colby Jack Cheese: The perfect cheesy topping to finish for your stuffed peppers.
  • Oil: For roasting the peppers and cooking our filling.

Tools Needed

  • Knife
  • Cutting board
  • Large skillet
  • Spoon or spatula
  • Mixing bowl
  • Baking dish or Baking pan
  • Measuring spoons and cups

How To Make Stuffed Bell Peppers

Preheat your oven to 425°F (220°C) and set an oven rack in the middle position. Line a 9x13-inch baking pan with parchment paper or lightly grease it. 

Brush the outside and inside of the cut bell peppers with 1 tablespoon of olive oil. Put the prepared bell peppers, cut-side up, in the lined pan. Roast them in the preheated oven for 20 minutes or until they start to soften.

baked bell peppers cut in half in baking dish

While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the chopped garlic and cook for 1-2 minutes until fragrant.

Add the tomato paste and stir for about 10 seconds. 

Add the ground beef, Italian seasoning, salt, black pepper, onion powder, and garlic powder, stir, and cook until browned. Pour in the tomato sauce and chicken broth, stirring to combine. Reduce the heat to medium and allow the mixture to simmer for 3-5 additional minutes.

meat mixture cooking in skillet

Stir in the cooked rice and remove the pan from the heat. 

meat mixture in skillet with rice added

Take the roasted peppers out of the oven. Fill each pepper generously with the filling.

bell peppers in the baking dish before cheese and before baking with meat mixture inside

Sprinkle the shredded Colby Jack cheese evenly on top of the stuffed peppers.

stuffed bell peppers in baking dish with unbaked cheese on top

Put the stuffed peppers back in the oven. Bake them for another 10 to 15 minutes. They are done when the cheese is melted and bubbly, and the peppers are tender. Allow the stuffed peppers to cool for a few minutes before serving.

stuffed bell peppers in baking dish

How To Store

Store the Stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or bake in the oven until heated through.

You can also freeze them and keep them for up to 3 months. Before reheating, thaw in the refrigerator overnight. If you're in a hurry, bake directly from frozen and add extra time to ensure they heat thoroughly.

FAQS

What goes with stuffed peppers?

Roasted vegetables, a salad, or mashed potatoes are just some options that would pair nicely with stuffed peppers. You can pair any side dish of your liking with these.

Can you make stuffed bell peppers ahead of time?

Yes! The peppers and filling can be made ahead of time and stored separately in the fridge or freezer. When ready to make, simply assemble them and then bake.

Tanya's Top Tips

  • For best results, use bell peppers that are about the same size.
  • If you don't have shredded Colby Jack cheese, you can use another type of cheese, such as cheddar or mozzarella. Feel free to use pre-shredded cheese in this recipe, but note that you'll get better results if you buy a block of cheese and shred it yourself.
  • I don't use lean ground beef in this recipe because I prefer them juicier, and the filling holds better. However, you can definitely use lean ground beef if you prefer. Ground turkey meat is also a great alternate for a leaner option.
close up photo of bell peppers covered in cheese in baking dish

I hope you like this stuffed bell peppers recipe as much as we do! Looking for more dinner ideas? Try these out:

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

3 stuffed bell peppers on a plate
Print Recipe
5 from 4 votes

Stuffed Bell Peppers Recipe

This timeless dish is incredibly easy to make. All it takes is to stuff bell peppers with a mix of meat, rice, vegetables, and spices. This makes a flavor-packed dinner with all your favorites inside a veggie shell. 
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: entree, Main Course
Cuisine: American
Keyword: bell peppers, ground beef, stuffed bell peppers
Servings: 6
Calories: 285kcal
Author: Tanya

Ingredients

  • 3 medium-sized bell peppers various colors, cut in half from the stem to bottom, core removed
  • 2 Tablespoons olive oil divided
  • 1 yellow onion chopped
  • 4 garlic cloves chopped
  • 1 Tablespoon tomato paste
  • 1 lb ground beef 85/15 preferred
  • ½ Tablespoon Italian seasoning
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of onion powder
  • ½ teaspoon of garlic powder
  • 8 oz can of tomato sauce
  • ½ cup chicken broth
  • 1 cup cooked rice
  • 1 cup shredded Colby jack cheese

Instructions

  • Preheat your oven to 425°F (220°C) and set an oven rack in the middle position. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
  • Brush the outside and inside of the cut bell peppers with 1 tablespoon of olive oil. Place the prepared bell peppers cut-side up in the lined pan and roast in the preheated oven for 20 minutes or until the peppers start to soften.
  • While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the chopped garlic and cook for 1-2 minutes until fragrant. Add the tomato paste and stir for about 10 seconds.
  • Add the ground beef, Italian seasoning, salt, black pepper, onion powder, and garlic powder, stir, and cook until browned. Pour in the tomato sauce and chicken broth, stirring to combine. Reduce the heat to medium and allow the mixture to simmer for 3-5 additional minutes. Stir in the cooked rice and remove the pan from the heat.
  • Remove the roasted peppers from the oven and fill each pepper generously with the filling.. Sprinkle the shredded Colby Jack cheese evenly over the tops of the stuffed peppers. Return the stuffed peppers to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender. Allow the stuffed peppers to cool for a few minutes before serving.

Notes

  • For best results, use bell peppers that are about the same size.
  • If you don't have shredded Colby Jack cheese, you can use another type of cheese, such as cheddar or mozzarella.
  • I don't use lean ground beef in this recipe because I prefer them juicier, and the filling holds better. However, you can definitely use lean ground beef if you prefer. Ground turkey meat is also a great alternate for a leaner option.
  • Leftover stuffed peppers can be stored in the refrigerator for up to 3 days. Reheat them gently in the microwave or oven.

Nutrition

Calories: 285kcal | Carbohydrates: 11g | Protein: 14g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 534mg | Potassium: 295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg

Classic Southern Deviled Eggs Recipe - Easy & Creamy Appetizer

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These Creamy Southern Deviled Eggs are the best ever! Made with sweet relish and jalapeños, they come together quickly and easily and make a perfect appetizer to feed a crowd.

deviled eggs on plate

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

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

When it comes to hosting, deviled eggs are always a crowd-pleaser. They come together so quickly, and this, for sure, is a great recipe to have in your arsenal!

My classic deviled eggs recipe not only tastes delicious but is also really easy to make. Once the eggs are hard-boiled, the filling takes only minutes to whip up. It's an appetizer my family has on hand every Holiday season.

When I entertain, I love serving these easy deviled eggs alongside other quick and easy appetizers like my Honey and Mustard Chicken Wings and Macaroni and Cheese Balls.

Ingredients

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

  • Large eggs - These are the size I always have on hand. These will be boiled and then separated for the recipe.
  • Filling - Mayonnaise, sweet relish, jalapeños, yellow mustard, kosher salt, and black pepper are added to the cooked egg yolks to make a creamy, tangy filling.
  • Smoked paprika - for garnish and a bit of smokey flavor.
ingredients for deviled eggs

How To Make Southern Deviled Eggs

Hard boil your eggs and cook until done. I like to cook mine in an electric pressure cooker. I start by placing eggs in a steamer basket.

Then, place 1 cup of water in the pressure cooker and place the steamer basket inside.

Cover and pressure cook on low pressure for 8 minutes. Once pressure cooking time is up, quick release the pressure, open the lid, and remove the eggs.

eggs in pressure cooker basket

Remove the eggs from the pressure cooker with tongs and place them in a bowl of cold water for 5 minutes. Peel the eggs and cut them in half. Remove the cooked yolk from the egg whites and place the yolks in a bowl.

boiled eggs separated and yolks removed and placed in bowl

Use a fork and mash the egg yolks until broken apart. Add mayonnaise, diced jalapeños, relish, salt, and pepper and stir until combined and creamy.

deviled eggs egg yolk mixed with ingredients in white bowl

Spoon the egg mixture into a piping bag.

deviled eggs in a piping bag next to egg white halves

Use the piping bag to place the yolk mixture inside of the egg whites. Sprinkle with smoked paprika. Enjoy!

deviled eggs on white plate

Which ways can I boil the eggs for deviled eggs?

There are a variety of ways to hard boil an egg. You can use an electric pressure cooker to hard boil the eggs, as I have done here. However, you can also use the air fryer to 'boil' your eggs or you can boil the eggs in a saucepan of water on the stovetop.

Can I make deviled eggs in advance?

These Southern deviled eggs are perfect for entertaining as you can make them up to 24 hours in advance of serving. Place them on a large plate and loosely cover them with plastic wrap or place in an airtight container in a single layer and keep them in the fridge.

If you really want to get ahead of things, you can store the cooked eggs for up to a week in the fridge and the filling can be made up to two days in advance and kept covered in the fridge separately. Then all you have to do is build them.

deviled eggs on white plate with napkin on side

Tips To Make Southern Deviled Eggs

  • Using a piping bag makes it easier to fill the eggs, but you can use a spoon if you don't have one.
  • Ensure that the egg yolks are cooked all the way through. If they are soft boiled the filling will be too runny.
  • Make sure you cool your eggs before you peel them. When the eggs are still warm the whites can be delicate and tear.

More Appetizer Recipes

Here are some of my other favorite recipes for you to try out at your next gathering with family and friends.

FAQs:

What makes deviled egg deviled?

The use of the word deviled refers to the egg filling being flavored with hot and spicing seasonings, in this case mustard, relish and jalapeno peppers.

What is deviled egg filling made of?

The egg yolk is removed and mashed together with mayonnaise, mustard, salt and pepper, and other flavorings like the relish and jalapeno peppers I have used in this Southern deviled egg recipe.

What are deviled eggs called in the South?

Deviled eggs are also know as salad or dressed eggs by the church or those wishing to avoid the term "deviled".

Are deviled eggs served hot or cold?

Deviled eggs are usually served cold.

Should eggs be at room temperature before boiling for deviled eggs?

Eggs are best to be at room temperature before boiling, rather than fridge cold.

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

deviled eggs on white plate
Print Recipe
5 from 3 votes

Southern Deviled Eggs Recipe

These Southern devilled eggs are the best ever! Made with sweet relish and jalapenos, they come together quickly and easily and make a perfect appetizer to feed a crowd.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Appetizer
Cuisine: American
Keyword: deviled eggs with jalapenos, easy deviled eggs, southern deviled eggs
Servings: 6 people
Calories: 202kcal
Author: Tanya

Ingredients

  • 12 large eggs
  • ¼ cup mayonnaise
  • 3 Tablespoons sweet relish
  • 2 Tablespoons diced jalapeños
  • 1 Tablespoon yellow mustard
  • Salt and pepper to taste
  • Smoked paprika for sprinkling

Instructions

  • Hard boil your eggs* in an electric pressure cooker by placing eggs in a steamer basket. Place 1 cup of water in the pressure cooker and place the steamer basket inside. Cover and pressure cook on low pressure for 8 minutes. Once pressure cooking time is up, quick release the pressure, open the lid, and remove the eggs. Use tongs to remove eggs from the pressure cooker and place the eggs in a bowl of cold water for 5 minutes. Peel the eggs and cut in half.
  • Remove the cooked yolk from the egg whites and place the yolks in a bowl. Use a fork and mash the egg yolks until broken apart. Add mayonnaise, diced jalapeños, relish, salt and pepper and stir until combined and creamy.
  • Use a spoon or a piping bag to place the yolk mixture inside of the egg whites. Sprinkle with smoked paprika. Enjoy!

Notes

*You can prepare your hard-boiled eggs on the stove top by placing them in a saucepan on medium-high heat and covering them with an inch of water. Once they reach a boil, boil them for 8 minutes. Once 8 minutes is up, Remove eggs from the saucepan and place in a bowl of cold water for five minutes.
*Using a piping bag makes placing the egg yolk mixture in the egg whites easier. You can use a spoon if you don’t have one.
*These deviled eggs can be made up a day in advance.

Nutrition

Calories: 202kcal | Carbohydrates: 4g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 331mg | Sodium: 278mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg

This post was originally published on March 20, 2020. It has been updated with new photos and additional helpful information.

Southern Chocolate Gravy Recipe

by 5 Comments

A hidden gem of Southern cuisine, Chocolate Gravy is perfect for pouring over warm, flaky biscuits. This silky and delicious chocolate sauce is a decadent treat that is surprisingly easy to make.

chocolate gravy being poured over biscuits

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

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

I was genuinely surprised when I first learned about chocolate gravy, a dish not as widely known outside the Southern States. I couldn’t believe someone could turn chocolate into a rich, creamy sauce to pour over homemade Air fryer biscuits for breakfast!

The gravy has a deep, chocolatey flavor with subtle hints of vanilla and a touch of saltiness that enhances its sweetness. It's a great addition to any breakfast or brunch.

if you like biscuit and gravy recipes, you will love these biscuits smothered in savory sausage gravy or even bacon gravy.

Ingredients Needed

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

ingredients for chocolate gravy with labels
  • Sugar: White granulated sugar adds sweetness to the gravy, balancing the bitterness of the cocoa powder.
  • Cocoa Powder: Unsweetened cocoa powder provides the rich chocolate flavor that’s the star of the recipe.
  • Vanilla: Vanilla extract enhances the flavor, adding warmth and depth to the chocolate.
  • Flour: All-purpose flour acts as a thickening agent to give the gravy its smooth, pudding-like consistency.
  • Milk and Butter: Whole milk the liquid base that combines with the dry ingredients, giving the gravy its creamy texture. Unsalted butter adds richness and a silky finish to the gravy as it cooks.
  • Salt: Salt enhances the overall flavor by balancing the sweetness.
  • Biscuits: The perfect vehicle to soak up the rich, sweet chocolate gravy.

Tools Needed

  • Saucepan
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Serving dish

How To Make Chocolate Gravy

Place a medium saucepan over medium heat. Add sugar, cocoa powder, flour, and salt and whisk until thoroughly combined.

dry ingredients for chocolate gravy in saucepan pot

Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved, ensuring the mixture is smooth and lump-free.

milk being whisked into cocoa powder and sugar in pot

Cook the mixture, stirring constantly, until it begins to thicken. This should take about 5-7 minutes. Be careful not to let the mixture boil too vigorously, which can cause it to burn.

spoon showing thickness of chocolate gravy

Once the gravy has thickened to your desired consistency, remove it from the heat. Stir in the butter and vanilla extract until the butter fully melts and becomes smooth and glossy.

whisk stirring chocolate gravy after butter was added

Pour the warm chocolate gravy over freshly baked biscuits, pancakes, or ice cream. Enjoy!

spoon holding up chocolate gravy

How To Store

To store, allow the chocolate gravy to cool to room temperature. Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days.

To reheat, place the gravy in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk to restore its smooth consistency.

You can freeze chocolate gravy for up to three months. Thaw it in the refrigerator before reheating in a saucepan.

FAQ

Is chocolate gravy the same as chocolate sauce?

Chocolate gravy contains flour, which gives it a thick, pudding-like texture, and people usually serve it over biscuits. Chocolate sauce is thinner and smoother. People usually use it as a topping for desserts like ice cream or cakes.

Where does chocolate gravy originate from?

Chocolate gravy has roots in Appalachian and Southern U.S. cooking. Many believe it developed as a local version of traditional savory gravies. It uses ingredients like cocoa and flour that are available.

Can I make chocolate gravy without flour?

Yes, you can substitute cornstarch, gluten-free flour, and other alternatives for flour to thicken the gravy. Keep in mind that you would have to adjust the amount used as they might not thicken the same as flour.

Notes

Buttermilk biscuits are the most common pairing, though any type of biscuit works well​. You can try it with Mayonnaise Biscuits. This gravy also tastes amazing on pancakes, French toast, and even waffles!

I hope you like this chocolate gravy recipe as much as we do! Looking for more breakfast recipes? Try these out:

hands holding bold pouring chocolate gravy over biscuits

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

chocolate gravy being poured over biscuits
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5 from 4 votes

Silky Southern Chocolate Gravy

A hidden gem of Southern cuisine, Chocolate Gravy is perfect for pouring over warm, flaky biscuits. This recipe will astonish and delight anyone who’s yet to experience its comforting charm.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: biscuits and chocolate gravy, Chocolate Gravy, southern chocolate gravy
Servings: 8
Calories: 152kcal
Author: Tanya

Ingredients

  • ¾ cup white granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons all-purpose flour
  • A pinch of salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Biscuits for serving

Instructions

  • Place a medium saucepan over medium heat. Add sugar, cocoa powder, flour, and salt and whisk until thoroughly combined. Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved, ensuring the mixture is smooth and lump-free.
  • Cook the mixture, stirring constantly, until it begins to thicken. This should take about 5-7 minutes. Be careful not to let the mixture boil too vigorously, which can cause it to burn.
  • Once the gravy has thickened to your desired consistency, remove it from the heat. Stir in the butter and vanilla extract until the butter is fully melted, smooth, and glossy.
  • Pour the warm chocolate gravy over freshly baked biscuits, pancakes, or ice cream. Enjoy!

Notes

Buttermilk biscuits are the most common pairing, though any type of biscuit works well​. You can try it with Mayonnaise Biscuits. This gravy also tastes amazing on pancakes, French toast, and even waffles!

Nutrition

Calories: 152kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 24mg | Potassium: 137mg | Fiber: 1g | Sugar: 22g | Vitamin A: 186IU | Calcium: 80mg | Iron: 1mg

Rasta Pasta Recipe (Creamy Caribbean Pasta)

by 14 Comments

This easy Rasta Pasta recipe is a delicious way to mix up your weeknight meals! This Caribbean-style pasta is made with jerk seasoning and is loaded full of flavor.

rasta pasta on plate with fork on side

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

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

Have you ever tried Rasta pasta before? If not, you must give this recipe a go this week! This Caribbean style pasta is a great fusion dish that is seasoned with my jerk seasoning.

This dish is ready to serve in less than 30 minutes so it's perfect for an easy family weeknight meal. If you love my jerk chicken wings or my oxtail recipe, you will love this!

Ingredients You Will Need

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

  • Penne Pasta - or any kind of pasta that can handle a thick sauce. Fettucine noodles work well too.
  • Shrimp - or chicken, or whatever protein you prefer.
  • Jerk Seasoning - dry or wet seasoning will work in this recipe.
  • Oil - Use a high-heat cooking oil for searing the shrimp. I tend to use canola or olive oil in this recipe.
  • Vegetables: Red and orange bell pepper, spinach, onion, garlic.
  • Heavy Cream - to make the alfredo sauce for the pasta.
  • Parmesan Cheese - for added flavor.
ingredients for rasta pasta on table

How To Make Rasta Pasta

Prepare pasta according to the directions on the box. Drain and set aside ½ pasta cup pasta water. Then, slice the veggies so that they are ready to use. Then coat the shrimp with 1 Tablespoon of the jerk seasoning.

shrimp coated in jerk seasoning on white bowl

Set a large skillet over medium heat and add oil. Cook shrimp for 2-3 min per side. Remove shrimp and set aside.

jerk shrimp being seared in skillet

Deglaze the pan by adding ¼ cup pasta water and use a wooden spoon to remove brown bits. Add peppers, green onions, and garlic to the pan and cook until slightly softened about 5 minutes.

sauteed peppers in the skillet

Add remaining pasta water, heavy cream, and remaining jerk seasoning and simmer for about 3 minutes.

Then add pasta, spinach, and parmesan cheese and stir until coated.

pasta with the sauteed peppers in skillet

Remove from heat and top with shrimp.

rasta pasta in skillet with shrimp on top

Can you make this ahead of time?

I like to serve this Rasta pasta as soon as it's ready, but it will easily keep in the fridge for 3 days and can be reheated in on the stovetop or in the microwave. Just keep it in an airtight container and it will keep well.

When you reheat it, you may want to ad a couple of tablespoons of water to help the creamy sauce loosen up.

Can you use frozen shrimp in this recipe?

I like to use fresh shrimp, but you absolutley can use frozen in this dish. Just make sure that they are fully defrosted before you cook them. Whether you use fresh or frozen shrimp, make sure they are deveined and shelled. I prefer to remove the tails, but you can keep them on if you wish.

What is jerk seasoning?

Jerk seasoning is a Jamaican blend of dried spices and herbs, and it's a great way to add flavor to dishes. I like to use my own blend that you can easily adjust to your taste, but you can easily find it in the herbs and spices section in superstores. It's bright, spicy and brings every dish to life!

Is there a substitute for shrimp in rasta pasta

Absolultley! You can add oxtail, chicken, or tofu. The possibilities are endless when it comes to this recipe.

rasta pasta on plate with fork on the side

What Is Rasta Pasta? History Lesson

Rasta Pasta is in no way associated with Rastafarian culture as Rastafarians don’t eat meat or dairy. In fact, Rasta Pasta isn’t a dish you would see many Jamaicans eat growing up. However, fusion food is a beautiful thing and this dish gets its roots from a Jamaican chef who invented this Rasta Pasta recipe.

Rasta Pasta is colorful and gets its name because of the bright colors of the bell peppers in the recipe. This recipe is made with lots of fresh veggies and is served in a creamy, seasoned sauce. It's often made with chicken, but I topped mine with jerk shrimp.

Recipe Notes and Tips

  • Cook the pasta al dente. It will continue to cook once it's drained and when it's mixed into the sauce, so don't overcook it.
  • Take care not to overcook the shrimp. They only need a couple of minutes each side and they can become rubbery if you cook them for too long.

More Easy Pasta Recipes

Check out the full video tutorial where I make this delicious pasta recipe.

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!

rasta pasta on plate with fork on side
Print Recipe
4.88 from 8 votes

Rasta Pasta Recipe (Creamy Caribbean Pasta)

This easy shrimp Rasta pasta recipe is a delicious way to mix up your weeknight meals! This Caribbean style pasta is made with jerk seasoning and is loaded full of flavor.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: caribbean pasta, easy rasta pasta, rasta pasta with shrimp
Servings: 4 servings
Calories: 688kcal
Author: Tanya

Equipment

Ingredients

  • 8 oz penne pasta about 2 dry cups
  • 1 lb shrimp peeled and deveined
  • 2 Tablespoon jerk seasoning separated
  • 2 Tablespoon canola oil
  • 1 red bell pepper thinly sliced
  • 1 orange bell pepper thinly sliced
  • 2 cups fresh spinach
  • 2 green onion
  • 4 garlic cloves minced
  • ¾ cup pasta water separated
  • ¾ cup heavy cream
  • 1 cup parmesan cheese shredded

Instructions

  • Prepare pasta according to directions on the box. Drain and set aside ½ pasta cup pasta water.
  • Coat shrimp with 1 Tablespoon of jerk seasoning.
  • Set a large skillet over medium heat and add oil. Cook shrimp for 2-3 min per side. Remove shrimp and set aside.
  • Deglaze the pan by adding ¼ cup pasta water and use a wooden spoon to remove brown bits. Add peppers, green onions, and garlic to the pan and cook until slightly softened about 5 minutes.
  • Add remaining pasta water, heavy cream, and remaining jerk seasoning and simmer for about 3 minutes. Add pasta, spinach, and parmesan cheese and stir until coated.
  • Remove from heat and top with shrimp.

Video

Notes

  • Cook the pasta al dente. It will continue to cook once it's drained and when it's mixed into the sauce, so don't over cook it.
  • Take care not to overcook the shrimp. They only need a a couple of minutes each side and they can become rubbery if you cook them for too long.

Nutrition

Calories: 688kcal | Carbohydrates: 54g | Protein: 43g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 364mg | Sodium: 1451mg | Potassium: 667mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6553IU | Vitamin C: 87mg | Calcium: 552mg | Iron: 6mg

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

Easy Yellow Rice Recipe (Vibrant and Delicious)

by 20 Comments

Liven up your side dish game with this vibrant, flavorful yellow rice recipe. You can make this easy turmeric rice recipe on the stovetop in less than 30 minutes.

yellow rice in blue plate

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

Rice is such a staple in most people's homes, but that doesn't mean it has to be boring! I love adding flavor to my rice, and this yellow rice is a delicious and easy side dish that is perfect for any occasion.

You season this yellow rice with turmeric, garlic, and onion, and it takes no longer to make than plain boiled white rice.

It's great to serve alongside all your favorite dishes and a tasty way to add some color to your plate!

For more rice recipes, check out my kale rice and cajun rice.

Ingredients needed for yellow rice

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

  • Rice—I prefer to use long-grain white rice in this recipe, but basmati or Jasmine rice would also work well.
  • Liquid - I use water, but feel free to use a low-sodium chicken broth for more flavor.
  • Seasonings and Oils - Olive oil, turmeric, garlic powder, onion powder, and salt.

How to make yellow rice

Gather your ingredients.

ingredients for yellow rice recipe

Place water, olive oil, turmeric powder, kosher salt, garlic powder, and onion powder in a medium heavy-bottomed pot over medium-high heat. Allow the mixture to come to a boil.

Stir in rice, reduce heat to low, cover with a tight-fitting lid, and cook for 18 minutes.

ingredients in saucepan for yellow rice with whisk in it

Once 18 minutes are up, remove the pot from the heat and cover the rice for an additional 5 minutes.

Open the lid and fluff the rice with a fork. Serve and Enjoy.

fork fluffing yellow rice

Make this turmeric rice in your Instant Pot

This yellow rice can easily be made in your electric pressure cooker, too, and the results are equally delicious!

  • Add the ingredients to the pressure cooker insert. Press the rice button, and the rice will be cooked for 12 minutes at low pressure.
  • Once the pressure cooker time is up, allow the machine to naturally release for 10 minutes, then release any remaining pressure.
  • Open the lid and fluff the rice with a fork. Serve and enjoy.
  • If your pressure cooker does not have a rice button, cook on high pressure for 6 minutes, then naturally release.

Make this in your rice cooker

I like to simply add the ingredients to my rice cooker and follow the instructions of my rice cooker. Then I fluff and proceed.

Can you make it ahead of time?

Yes! You can make a big batch of this rice and enjoy it throughout the week. The cooked rice will keep well in the fridge in an airtight container for up to 5 days.

When it sits, the rice can start losing some of its moisture, so when you reheat it, add a tablespoon or two of water to loosen it back up.

The rice can be reheated on the stovetop at low heat or in the microwave for 20 to 30 seconds at full power.

Can you freeze it?

Freezing is a great option if you have made too much rice. It will keep well for a couple of months. Freeze the rice solid on a baking sheet, then transfer portions into freezer-safe bags.

You can reheat the frozen rice in your microwave. Just break it into pieces, place it in a bowl, and cover. Heat on high for 2 to 3 minutes, then fluff with a fork to serve.

yellow rice in bowl wirh spoon sticking out

What do you serve it with?

This yellow rice works great with so many mains. It's a great accompaniment to curries and stews and is great to serve up with grilled fish, chicken, and meats. Try it with:

Tanya's Recipe Notes and Tips

  • Turmeric has quite a strong flavor, so don't be tempted to add more than the recipe states.
  • You can make this with brown rice if you prefer, but you must adjust the cooking time per the package instructions.
  • You can bloom the ground spices for a bit of extra flavor. Preheat the pot over medium heat and add the oil. Then add the turmeric, garlic powder, and onion powder and stir for 10 seconds. Then add the water, and stir in the rice. Proceed with the recipe as written.
Yellow rice on a white plate next to fresh cilantro.

I hope you enjoy this yellow rice recipe as much as we do. Looking for more easy side dishes? Try these out:

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

yellow rice in blue plate
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5 from 7 votes

Easy Yellow Rice Recipe (Vibrant and Delicious)

Liven up your side dish game with this vibrant and flavorful yellow rice recipe. This easy turmeric rice recipe can be made on the stovetop in less than 30 minutes.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Side Dish
Cuisine: American
Keyword: seasoned rice recipe, turmeric rice
Servings: 4 servings
Calories: 288kcal
Author: Tanya

Ingredients

  • 2 ¼ cups water*
  • 1 Tablespoon olive oil
  • 1 teaspoon turmeric powder
  • 1 ½ teaspoon kosher salt or to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 ½ cups long grain rice rinsed and drained

Instructions

StoveTop:

  • Place water, olive oil, turmeric powder, kosher salt, garlic powder, and onion powder in a medium heavy-bottomed pot over medium-high heat. Allow the mixture to come to a boil.
  • Stir in rice, reduce heat to low, cover with tight-fitting lid and cook for 18 minutes.
  • Once 18 minutes is up, remove the pot from the heat and allow the rice to remain covered for an additional 5 minutes. Open the lid and fluff the rice with a fork. Serve and Enjoy.

Instant Pot Electric Pressure Cooker Instructions:

  • Add the ingredients into the insert of the pressure cooker. Press the rice button, which will cook the rice for 12 minutes at low pressure.
  • Once the pressure cooker time is up, allow the machine to naturally release for 10 minutes. Release any remaining pressure.
  • Open the lid and fluff the rice with a fork. Serve and enjoy.

Video

Notes

  • Feel free to sub the water with chicken or vegetable broth for more flavor.
  • Turmeric has quite a strong flavor to it, so don't be tempted to add more than the recipe states.
  • You can make this with brown rice if you prefer, but you will need to adjust the cooking time as per the package instructions.
  • You can bloom the ground spices for a bit of extra flavor. Preheat the pot over medium heat and add the oil. Then add the turmeric, garlic powder, and onion powder and stir for 10 seconds. Then add the water, and stir in the rice. Proceed with the recipe as written. 

Nutrition

Calories: 288kcal | Carbohydrates: 56g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 883mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

This post was originally published on February 23, 2021. It has been updated with new photos and information.

Whiskey Cranberry Cocktail

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When you combine the smooth, smoky flavor of whiskey with the tart sweetness of cranberry juice, you create this tasty cocktail. This cocktail is both bold and refreshing and it never fails to impress.

whiskey cranberry cocktail on board with cranberies around it

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

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

On a recent trip with my hubby, we met a couple who introduced us to this Whiskey Cranberry cocktail. As a person who loves a good Bourbon, served neat, let's just say I wasn't sure how I would like it. Well, I loved it and it's one of my favorite ways to enjoy a whiskey cocktail.

This is the perfect drink for Fall, or anytime you want a nice, cozy, yet refreshing cocktail! Some of my other favorite classic cocktails are the Hennessy Sidecar, Cranberry Moscow Mule, and Bourbon Hot Toddy.

Ingredients Needed

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

ingredients for whiskey cranberry on table
  • Whiskey: You can use any whisky of your choosing such as bourbon, rye, or Irish whiskey. I tend to use Woodford Reserve in this recipe.
  • Cranberry juice: Cranberry juice adds the sweet and tart taste to this drink while also giving it a vibrant color.
  • Ice: To keep the drink chilled and help mellow out the strong flavors of the whisky.
  • Frozen cranberries: For garnish.

Tools Needed

  • Glass
  • Stirrer or bar spoon
  • Measuring jigger or measuring cup

How To Make Whisky Cranberry Cocktail

First, fill a glass with ice. Add a few frozen cranberries if desired. 

glass with ice and cranberries

Pour the whiskey into the glass.

whiskey being poured into glass

Top with cranberry juice.

cranberry juice being poured into cocktail

Stir gently to combine.

hand stirring whiskey cranberry cocktail

Serve and enjoy.

How to Store

This drink is best enjoyed fresh but if needed you can store it in the fridge. Keep the cocktail in a covered container or pitcher while in the refrigerator with no ice. This helps maintain its freshness. Do not store in the fridge longer than 24 hours.

How to make a Batch Serving of this Whiskey Cranberry Cocktail

To make a batch serving of this cocktail, or to prep beforehand, simply scale the ingredients up while maintaining the same proportions. Do not add ice to the pitcher, but pour over ice when ready to serve.

What types of whiskey work best in this cocktail?

Both bourbon and rye whiskey are popular choices, but you can use any whiskey you prefer. The flavor profile of the whiskey will influence the final taste of the cocktail so it's best to go with the type you enjoy.

How can I adjust the sweetness of the cocktail?

Adjust the sweetness by varying the amount of cranberry juice. For extra sweetness you can try adding a bit of simple syrup or honey to taste.

Can I make this cocktail in advance?

Yes, you can mix the whiskey and cranberry juice ahead of time. However, it’s best to add ice and garnishes just before serving. This keeps the drink fresh and cold.

Can I use fresh cranberries instead of cranberry juice?

You can use fresh cranberries to make homemade cranberry juice or syrup. This adds a stronger flavor and a touch of freshness to the cocktail.

whiskey cranberry cocktail on board with cranberies around it

I hope you like this whisky cranberry cocktail recipe as much as we do! Looking for more cocktail recipes? Try these out:

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

whiskey cranberry cocktail on board with cranberies around it
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Whiskey Cranberry Cocktail

When you combine the smooth, smoky flavor of whiskey with the tart sweetness of cranberry juice, you create this tasty cocktail. This cocktail is both bold and refreshing and it never fails to impress.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails, Drinks
Cuisine: American
Keyword: Whiskey cranberry
Servings: 1 person
Calories: 194kcal
Author: Tanya

Ingredients

  • 2 ounces whiskey your choice of bourbon, rye, or Irish whiskey
  • 4 ounces cranberry juice adjust to your desired sweetness level
  • Ice
  • Frozen cranberries for garnish

Instructions

  • Fill a glass with ice. Add a few frozen cranberries if desired.
  • Pour the whiskey into the glass.
  • Top with cranberry juice.
  • Stir gently to combine.
  • Serve and enjoy.

Notes

This cocktail can also be garnished with a lime, orange peel, or orange wedge.
Enjoy your simple and refreshing Whiskey and Cranberry!

Nutrition

Calories: 194kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 88mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 0.3mg

Crispy Air Fryer Chicken Tenders

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Crispy on the outside and tender on the inside, these air fryer chicken tenders are a great mix of crunchy texture and flavor. With a juicy interior and perfectly seasoned coating, they’re a quick go-to for a delicious meal!

chicken tenders on plate with sauce on side

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

One thing about me is that I am a huge fan of low-effort meals. Seriously, the lower the better. Not only do I appreciate them but so do my kids who will gladly have chicken tenders for dinner.

That's why this air fryer chicken tender recipe is great for when I want crispy chicken tenders. I can enjoy them with less work and in half the cooking time. These chicken strips are a healthier version of a classic favorite, providing the same crispiness as deep-fried tenders but without the extra oil.

They are great with different dipping sauces. You can try classic BBQ sauce, Carolina Gold BBQ sauce, or spicy mayonnaise. For an extra burst of flavor, try tossing these chicken tenders in buffalo sauce for an added kick.

And if you don't have an air fryer, don't worry; you can enjoy these crispy oven-baked chicken tenders.

Ingredients Needed

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

ingredients for air fryer chicken tenders laid out
  • Chicken: Chicken tenderloins are lean and cook fast. This makes them great for air frying, giving you juicy and tender pieces.
  • Seasonings: Garlic powder, paprika, salt, and black pepper enhance the flavor of the chicken, giving it a savory taste.
  • Coating: The combination of flour, eggs, and panko breadcrumbs creates a crispy outer layer. The flour helps the egg stick to the chicken. The eggs also bind the panko, giving the tenders their crunch.
  • Oil: Cooking spray is used to lightly coat the tenders and air fryer basket, helping to achieve a golden, crispy finish without the need for excessive oil.

Tools Needed

  • Air fryer
  • Mixing bowls
  • Tongs
  • Measuring spoons
  • Knife and cutting board

How To Make Air Fryer Chicken Tenders

Season the chicken tenders with garlic powder, paprika, salt, and black pepper. 

raw seasoned chicken tenders with eggs and panko and flour around them

Set up three shallow bowls. Add the flour to the first bowl, whisk the eggs in the second bowl, and add the panko breadcrumbs to the third bowl.

ingredients for air fryer chicken tenders set up to be breaded

Dredge each chicken tender in the flour, shaking off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, coat it with the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere. Set the chicken tenders aside.

breading station for chicken tenders
uncooked chicken tenders that are dredged on lined baking sheet with rack

Preheat your air fryer to 400°F (200°C)

Place the chicken tenders in a single layer in the basket, making sure they do not overlap. Close the basket and cook the tenders for 4 minutes. Open the basket and spray the tenders, then flip them. 

uncooked chicken tenders in basket
chicken tenders in air fryer basket

Continue cooking for another 4-6 minutes, until the chicken cooks through and turns golden brown. The internal temperature should reach 165°F (74°C).

chicken tenders in air fryer basket

Remove the chicken tenders from the air fryer and let them rest for a few minutes. Serve with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce.

How To Store

Allow the chicken tenders to cool to room temperature before storing. Place the tenders in an airtight container or resealable plastic bag. You can store them in the refrigerator for up to 3-4 days.

To reheat, put the chicken tenders in the air fryer or oven. Set the temperature to 350°F (175°C). Heat them for a few minutes until they are warm and crispy again. Avoid microwaving, as it can make them soggy.

If you want to store the chicken tenders for a longer time, freeze them in a single layer on a baking sheet. Once they are solid, move them to a freezer-safe bag or container. You can freeze them for up to 2-3 months. Keep in mind that freezing may cause texture change and can dry out the chicken tenders.

chicken tender being dipped into sauce

FAQ


Can I use a different type of breadcrumb?

Yes, you can experiment with using different breadcrumbs. I prefer using panko because of the level of crispiness I can achieve. However, you can use other types such as regular or Italian-seasoned. You can even try crushed crackers for a different texture and flavor.

How do I make sure the chicken tenders stay crispy?

To keep the tenders crispy, ensure they are not overcrowded in the air fryer basket and lightly spray them with oil. Do not use too much oil as this will make them too oily.

Notes

  • Ensure space between tenders for even air circulation and optimal crispiness. Cook in batches if needed.
  • The cooking time will depend on the size of the tenders. Larger tenders will need a little longer of a cook time. 
chicken tender that is broken in half over sauce

I hope you like these air fryer chicken tenders as much as we do! Looking for more air fryer recipes? Try these out:

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

chicken tender being dipped in sauce
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5 from 1 vote

Crispy Air Fryer Chicken Tenders

Crispy on the outside and tender on the inside, these air fryer chicken tenders are a great mix of crunchy texture and flavor. With a juicy interior and perfectly seasoned coating, they’re a quick go-to for a delicious meal!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: entree, Main Course, Snack
Cuisine: American
Keyword: air fryer chicken tenders
Servings: 4 people
Calories: 325kcal
Author: Tanya

Ingredients

  • 1 pound chicken tenders about 8-10 pieces
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • ¾ cup all-purpose flour
  • 2 large eggs
  • 1 ¼ cup panko breadcrumbs
  • Cooking spray

Instructions

  • Season the chicken tenders with garlic powder, paprika, salt, and black pepper.
  • Set up three shallow bowls. Add the flour to the first bowl, whisk the eggs in the second bowl, and add the panko breadcrumbs to the third bowl.
  • Dredge each chicken tender in the flour, shaking off any excess. Then, dip it into the egg wash, allowing any excess to drip off. Finally, coat it with the breadcrumb mixture, pressing lightly to ensure the breadcrumbs adhere. Set the chicken tenders aside.
  • Preheat your air fryer to 400°F (200°C)
  • Place the chicken tenders in a single layer in the basket, ensuring they do not overlap. Close the basket and cook the tenders for 4 minutes. Open the basket and spray the tenders, then flip them.
  • Continue cooking for another 4-6 minutes, until the chicken is cooked and golden brown. The internal temperature should reach 165°F (74°C).
  • Remove the chicken tenders from the air fryer and let them rest for a few minutes. Serve with your favorite dipping sauces like ranch, honey mustard, or barbecue sauce.

Notes

  • Ensure space between tenders for even air circulation and optimal crispiness. Cook in batches if needed.
  • The cooking time will depend on the size of the tenders. Larger tenders will need a little longer of a cook time. 

Nutrition

Calories: 325kcal | Carbohydrates: 33g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 737mg | Potassium: 536mg | Fiber: 2g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 3mg

Homestyle Apple Crisp Recipe

by 4 Comments

This apple crisp recipe is irresistible. The smell of warm cinnamon-spiced apples topped with a buttery oat crumble is perfect if you're looking for a comforting dessert for any occasion. The best part is how easy it is to simply prep, bake, and enjoy!

bowl of apple crisp with ice cream on top and apples on side

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

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

Finally, Fall is making its way into my home, and I have to say that I'm not mad about it! Homemade apple crisp is one of those classic desserts that have to make an appearance at least once in my house. My family and I love getting together to enjoy bowls of apple crisp with a scoop of vanilla ice cream to go with it.

We cannot get enough of these Baked Apple desserts. This recipe also pairs incredibly well with a classic Apple Pie spice blend.

Ingredients Needed

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

ingredients for apple crisp on table
  • Fruits: Apples are the star of this dish and provide a natural sweetness and texture. I suggest apples that can withhold baking and not turn into mush, like Granny Smith or Honey Crisp.
  • Sugars: Light brown sugar sweetens the filling and topping while adding a hint of molasses flavor.
  • Flour & Grains: All-purpose flour thickens the filling and binds the topping ingredients together. Old-fashioned oats add a crispy texture to the topping.
  • Spices & Flavorings: Ground cinnamon, ground ginger, and salt provide warm, aromatic spices while balancing the sweetness of the flavor. Apple pie spice is another great alternative for a different but equally tasty spice mix. Vanilla extract completes the flavor by adding depth to the filling.
  • Other Ingredients: Pecan chips are optional, but they do add a crunchy texture and nutty flavor to the topping. Unsalted butter helps create a crispy, golden topping when baked.

Tools Needed

  • Peeler
  • Apple corer or knife
  • Cutting board
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk or fork
  • Baking dish
  • Spatula or spoon

How To Make Apple Crisp

Preheat your oven to 350°F (175°C). Coat the inside of an 8x8 baking dish with cooking spray and set it aside.

In a large bowl, mix the sliced apples with light brown sugar, flour, vanilla extract, ground cinnamon, ginger, and salt. Stir well until the apples are evenly coated.

apple slices for the filling in bowl

Transfer the apple mixture to the prepared baking dish and spread it out evenly.

apple slices coated in brown sugar and flour and spices in baking dish

In a separate bowl, combine the cold diced butter, brown sugar, flour, oats, and chopped pecans. Use a pastry cutter or your fingers to mix the ingredients until they resemble coarse crumbs.

crisp topping in bowl

Sprinkle the topping evenly over the apple mixture to cover all the apples.

Place the baking dish in the oven and bake for 40-45 minutes, or until the topping is golden brown and the apples are tender.

apple crisp in white baking dish with apples on side

Check for doneness around 35 minutes; if the topping is browning too quickly, cover it loosely with foil. Allow the apple crisp to cool slightly before serving; it's delicious on its own or with a scoop of vanilla ice cream!

apple crisp with spoon spooning out some and ice cream on top

How To Store

To store apple crisp, let it cool completely after baking. Cover the dish with plastic wrap or aluminum foil and refrigerate for up to 3 days. You can freeze it for longer storage, but keep in mind that it will affect the texture.

FAQ

What is the difference between apple crisp and apple crumble?

Apple crisp and apple crumble are similar desserts, but the key difference is oats. The topping typically includes oats to create a distinct, crispy texture after baking. Apple crumble generally lacks oats and is usually made from just flour, sugar, and butter. This creates a more classic, crumble topping.

What type of apple is best for apple crisp?

Everyone has their own preference for apples. For apple crisp, choose apples that hold their shape while baking. They should also have a nice mix of sweet and tart flavors. Some ideal apples are Granny Smith, Braeburn, Honeycrisp, and Jonagold.

How do I prevent the topping from getting soggy?

The trick is in the butter. Make sure to use cold butter and mix the topping ingredients until they resemble coarse crumbs. Also, bake the crisp long enough for the topping to become golden and crispy.

Tanya’s Top Tips

  • Make-Ahead Tip: Assemble the apple filling and topping separately and store them in airtight containers in the refrigerator for up to 2 days. When ready to bake, simply combine and proceed with the recipe.
  • Variation: For a gluten-free version, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend in the filling and the topping.
  • Serving Suggestion: This apple crisp is delicious when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle it with caramel sauce for an extra decadent touch.
apple crisp with spoon spooning out sone

I hope you like this apple crisp recipe as much as we do! Looking for more dessert recipes? Try these out:

bowl of apple crisp with ice cream on top and apples on side
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5 from 1 vote

Homestyle Apple Crisp Recipe

The smell of warm cinnamon-spiced apples topped with a buttery oat crumble is too hard to resist. Thats what makes this recipe perfect if you're looking for a comforting dessert for any occasion. The best part is how easy it is to simply prep, bake, and enjoy!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Apple Crisp, apple crisp recipes
Servings: 6 servings
Calories: 453kcal
Author: Tanya

Ingredients

Filling:

  • 6 cups apples peeled, cored, and sliced into ⅛ inch thickness (about 1.2 lbs or 3 large apples)
  • ½ cup light brown sugar 111g
  • 3 Tablespoons all-purpose flour 31g
  • 1 teaspoon vanilla extract 5g
  • 1 teaspoon ground cinnamon 3g
  • ¼ teaspoon ground ginger .6g
  • ⅛ teaspoon salt .92g

Topping:

  • 8 Tablespoons unsalted butter cold, diced into cubes (.4 ounces)
  • ¾ cup light brown sugar packed (174g)
  • ½ cup all-purpose flour 65g
  • ½ cup old-fashioned oats 54g
  • ½ cup pecan chips 62g

Instructions

  • Preheat your oven to 350°F (175°C). Coat the inside of an 8x8 baking dish with cooking spray and set it aside.
  • Combine the sliced apples, light brown sugar, flour, vanilla extract, ground cinnamon, ginger, and salt in a large bowl. Mix well until the apples are evenly coated. Transfer the apple mixture to the greased 8x8-inch baking dish and spread it out evenly. Set it aside.
  • Combine the cold diced butter, brown sugar, flour, oats, and chopped pecans in a separate bowl. Use a pastry cutter or your fingers to mix the ingredients until they resemble coarse crumbs.
  • Sprinkle the topping evenly over the apple mixture in the baking dish, covering all the apples
  • Place the baking dish in the oven and bake for 40-45 minutes until the topping is golden brown and the apples are tender. Check for doneness around 35 minutes; if the topping is browning too quickly, cover it loosely with foil.
  • Allow the apple crisp to cool slightly before serving. It's delicious on its own or with a scoop of vanilla ice cream!

Video

Notes

  • Make-Ahead Tip: Assemble the apple filling and topping separately and store them in airtight containers in the refrigerator for up to 2 days. When ready to bake, simply combine and proceed with the recipe.
  • Variation: For a gluten-free version, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend in the filling and the topping.
  • Serving Suggestion: This apple crisp is delicious when served warm with a scoop of vanilla ice cream or a dollop of whipped cream. You can also drizzle it with caramel sauce for an extra decadent touch.

Nutrition

Calories: 453kcal | Carbohydrates: 78g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 65mg | Potassium: 242mg | Fiber: 4g | Sugar: 58g | Vitamin A: 535IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg

Slow Cooker Chicken Broth

by Leave a Comment

This slow cooker chicken broth creates a rich, flavorful homemade broth that can be done effortlessly with the help of a slow cooker. It takes are a few simple ingredients to transform them into a comforting base for your soups and stews.

spoon picking up broth from the slow cooker

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

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

Homemade chicken broth packs so much flavor with even just a few ingredients. I love to use it to enhance the flavor of many dishes I make by using chicken broth instead of water. I will use it for yellow rice, mashed potatoes, and casseroles.

This broth is also great for soup bases (like this Jamaican Jerk Chicken Soup recipe) and sauces. But making it always seemed like it takes a lot of work. However, all it takes is to place the ingredients in the slow cooker and let it handle the rest!

The key to a good chicken broth is dark meat, which provides a richer flavor and depth thanks to its higher fat content and connective tissues, which release gelatin when simmered. I use chicken leg quarters, which are often cheaper and come with thighs and legs.

Ingredients

  • Chicken - I use bone-in chicken leg quarters. Feel free to use chicken wings, legs, thighs, or a mix.
  • Vegetables- I use onions, celery, and carrots to add subtle sweetness and mild, earthy flavors to the broth. Avoid using strong-flavored vegetables like broccoli, cabbage, or cauliflower in broth, as they can overpower the delicate balance of flavors and add an undesirable bitterness
  • Herbs - Fresh parsley and bay leaf are great herbs to help brighten the flavor while giving the broth a delicious aroma.
  • Liquid - Water serves as the base. As it simmers, it draws out the flavors from the chicken, vegetables, and herbs.
ingredients for slow cooker chicken broth on table

Tools Needed

  • Slow Cooker
  • Cutting Board
  • Knife
  • Mesh Strainer
  • Large Bowl or Pot
  • Measuring Spoons and Cups

How To Make Slow Cooker Chicken Broth

Place the chicken quarters in a 6-quart slow cooker. 

chicken quarters in bottom of slow cooker insert

Add onions, celery, carrots, parsley, and bay leaves on top. Pour the water over all the ingredients in the slow cooker, covering them completely. If 6 cups is not enough, add enough to cover them.

chicken and vegetables and water raw in slow cooker

Cover the slow cooker and set it to low. Allow the broth to cook for 8-10 hours. The longer you cook it, the richer the broth will be.

cooked chicken broth in slow cooker with vegetables and chicken still in slow cooker

After 8-10 hours, turn off the slow cooker and remove the chicken and set it aside. Remove the meat from the chicken and use it in other recipes if preferred. 

strainer taking out vegetables from the slow cooker broth

Strain the broth through a fine-mesh strainer into a large bowl or pot, discarding the solid vegetables.

strained broth with strainer over bowl

You now have a flavorful homemade chicken broth.

broth in jars from slow cooker

How To Store

To store homemade chicken broth, first allow it to cool completely to room temperature before storing. Then, pour the broth into airtight containers, such as mason jars. You can store it in the refrigerator for 3-4 days.


You can freeze the broth in airtight containers for longer storage. Make sure to leave some space at the top, as the broth will expand when frozen.


You can also use freezer bags instead. It can stay in the freezer for up to 6 months. You can also freeze in ice cube trays for easy portioning.

FAQ

Can I use different parts of the chicken to make broth?

Yes, you can. While chicken quarters are a popular choice due to their mix of meat and bones, you can also use chicken carcasses, necks, wings, or even feet. Each will give a slightly different flavor profile to the broth.

Can I add other vegetables or herbs to the broth?

Absolutely! Feel free to experiment with other vegetables like garlic, leeks, or bell peppers. Fresh herbs like thyme or rosemary can also add depth to the flavor. However, avoid cruciferous vegetables like broccoli or cabbage, as they can make the broth taste bitter.

Why is my broth cloudy?

Cloudiness in chicken broth often comes from bone marrow, small pieces of meat, or fat. It can also happen if you boil the broth too fast. To avoid this, cook the broth on low heat and strain it through a fine-mesh strainer or cheesecloth.

What can I do with the leftover chicken and vegetables?

After straining, the chicken will be cooked and can be used in other dishes. However, please note that after long hours of cooking, it might be less flavorful. The vegetables, having imparted most of their flavor to the broth, are typically discarded.

Tanya’s Top Tips

  • If you'd like to remove the fat from the broth, allow the strained broth to cool completely in the refrigerator. The fat will solidify on top, and you can easily skim it off. You can also use a fat separator, which will allow the fat to float at the top and the broth to stay at the bottom. Use the separator to separate the broth from the fat. 
  • The flavor of your broth will significantly depend on the quality of your ingredients. Fresh, organic vegetables and high-quality chicken can significantly improve the taste.
  • To get a richer flavor, roast the chicken quarters in the oven. Set the temperature to 400°F (200°C). Roast them for 30 to 40 minutes before placing them in the slow cooker. This will give the broth a more robust flavor, also known as dark chicken broth.
fat separator separating the fat from the broth

I hope you like this Slow Cooker Chicken Broth Recipe as much as we do! Looking for more Slow Cooker Recipes? Try these out:

spoon picking up broth from the slow cooker
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Slow Cooker Chicken Broth

Creating a rich, flavorful homemade broth can be practically effortlessly with the help of a slow cooker. All it takes are a few simple ingredients to transform them into a comforting base for your soups and stews.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: How to, Soup
Cuisine: American
Keyword: chicken broth, Slow cooker chicken broth
Servings: 6 cups of broth
Calories: 369kcal
Author: Tanya

Equipment

Ingredients

  • 2 ½ pounds bone-in chicken quarters about 2
  • 1 large onion quartered
  • 2 stalks of celery chopped
  • 2 carrots chopped
  • ¼ cup fresh parsley
  • 2 bay leaves
  • 6 cups water

Instructions

  • Place the chicken quarters, celery, carrots, parsley, and bay leaves in a 6-quart slow cooker.
  • Pour the water over all the ingredients in the slow cooker, covering them completely. If 6 cups is not enough, add enough to just cover them.
  • Cover the slow cooker and set it to low. Allow the broth to cook for 8-10 hours. The longer you cook it, the richer the broth will be.
  • After 8-10 hours, turn off the slow cooker and remove the chicken and set it aside. Remove the meat from the chicken and use it in other recipes if preferred.
  • Strain the broth through a fine-mesh strainer into a large bowl or pot, discarding the solid vegetables. You now have a flavorful homemade chicken broth.

Notes

  • If you'd like to remove the fat from the broth, allow the strained broth to cool completely in the refrigerator. The fat will solidify on top and can be easily skimmed off. You cal also use a fat separator, which will allow the fat to float at the top and the broth to stay at the bottom. Use the separator to separate the broth from the fat. 
  • Store the broth in the refrigerator for 3-4 days, or frozen for up to 6 months.
  • The flavor of your broth will significantly depend on the quality of your ingredients. Fresh, organic vegetables and high-quality chicken can significantly improve the taste.
  • For a deeper flavor, you can roast the chicken quarters in the oven at 400°F (200°C) for 30-40 minutes before adding them to the slow cooker. This will give the broth a more robust flavor, also known as dark chicken broth.

Nutrition

Calories: 369kcal | Carbohydrates: 4g | Protein: 27g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 153mg | Potassium: 439mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3741IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg

Stovetop Candied Sweet Potatoes (Candied Yams)

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Effortlessly create a truly satisfying side dish with these stovetop candied sweet potatoes, showcasing a simple yet irresistible combination of tender slices and a sweet brown sugar glaze.

candied sweet potatoes in bowl with spoon sticking out

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

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

Candied sweet potatoes, or candied yams, are my favorite holiday side dish. I love them so much that I crave them all year long. But sometimes I don't want to go through the trouble of using the oven to make these.

Thanks to this simple stove top recipe, I can enjoy their sweet, comforting flavor anytime I want. This sweet potatoes side dish is easy to make with simple ingredients and warm spices. This makes it a popular side dish for many of our family meals.

If you prefer using the oven, try my popular Southern Candied Sweet Potatoes recipe.

Ingredients Needed

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

  • Sweet Potatoes - Sweet potatoes are naturally sweet and become incredibly tender when cooked. Use the orange-fleshed varieties for the best results.
  • Butter - Unsalted butter adds richness and helps create the glaze that coats the sweet potatoes.
  • Sugars - Light brown sugar adds a deep, molasses-like sweetness. Granulated sugar enhances the overall sweetness and helps with the glaze.
  • Flavorings - Vanilla extract adds a gentle flavor and adds sweetness. The addition of cinnamon, nutmeg, and ginger provides earthy and spicy flavors that complement the dish's sweetness. Feel free to sub this with orange juice.
  • Salt - A pinch of salt balances the sweetness of the other ingredients.
ingredients for the stovetop candied sweet potatoes on with labels

Tools Needed

  • Cutting Board
  • Knife
  • Measuring Cups and Spoons: 
  • Medium pot
  • Wooden Spoon or Silicone Spatula

How To Make This Candied Sweet Potatoes Recipe

Put sweet potatoes, butter, brown sugar, white sugar, vanilla, cinnamon, nutmeg, ginger, and salt in a medium pot. Set the pot over medium heat.

candied sweet potatoes ingredients in a pot before cooking

Cover and cook, stirring occasionally, until the sweet potatoes are tender, about 35 minutes.

candied sweet potatoes halfway during cooking being stirred

Remove the lid and cook for 5 minutes, or until the syrup thickens and the sweet potatoes caramelize.

finished candied sweet potatoes in pot

Allow to cool for about 10 minutes. Serve warm.

candied sweet potatoes with spoon sticking inside of pot

How to Store

Place them in an airtight container and allow to cool completely to room temperature before storing in the fridge. Store in the refrigerator for up to 4-5 days.

You can heat them up in the microwave or in a skillet. Use low heat and stir occasionally. This helps them heat evenly.

What to Serve this with

Here are a few recipes that pair well with the sweetness of candied sweet potatoes, offering a balanced and satisfying meal:

Tanya's Top Tips

  • You can include toppings like marshmallows, pecans, or orange zest to add extra flavor and texture.
  • To prevent sweet potatoes from getting mushy, cook them until they are tender. Do not stir them too much while they simmer in the glaze.
close up photo of candied sweet potatoes with spoon sticking out

Notes

  • Make-Ahead Option: You can make the candied sweet potatoes one day early. Just reheat them gently on the stove before serving.
  • Vary the Sweetness: If you prefer a less sweet dish, you can reduce the amount of sugar by ¼ cup in total. You can replace some white sugar with natural sweeteners like maple syrup or honey for a different taste.
  • Note that this recipe uses sweet potatoes, not yams. The difference between sweet potatoes and yams is significant, with sweet potatoes having a sweeter, moister flesh compared to the starchier texture of yams. It's best to use sweet potatoes in this recipe.

FAQ

What is the difference between candied yams and candied sweet potatoes?

People use the names candied yams and candied sweet potatoes interchangeably, but true yams and sweet potatoes are different. Sweet potatoes are more commonly used in candied sweet potato recipes because of their sweetness and texture.

What’s the difference between candied sweet potatoes and sweet potato casserole?

Candied sweet potatoes are often sliced and cooked in a sugary glaze. Sweet potato casserole is usually mashed and mixed with sweeteners and spices.

Can I make candied sweet potatoes without sugar?

Yes, you can use other sweeteners, but the flavor and texture may vary slightly.

Is baking candied sweet potatoes better than stovetop?

Deciding whether to bake or cook candied sweet potatoes on the stovetop depends on your taste. It also depends on the texture you prefer. Baking tends to result in a slightly firmer texture with a more caramelized, crisp edge.
Stovetop cooking is generally faster, making it ideal if you’re short on time. They also tend to be softer and moister since they simmer in the glaze

I hope you like this Stovetop Candied Sweet Potatoes recipe as much as we do! Looking for more sweet potatoes recipes? Try these out:

candied sweet potatoes in bowl with spoon sticking out
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4 from 1 vote

Stovetop Candied Sweet Potatoes

Nothing says "Welcome to Fall" like these candied sweet potatoes. You can easily enjoy these soft slices of sweet potatoes covered in a sweet brown sugar and cinnamon glaze.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American
Keyword: stovetop candied sweet potatoes, stovetop candied yams
Servings: 4 servings
Calories: 509kcal
Author: Tanya

Ingredients

  • 2 pounds sweet potatoes peeled and chopped into 1-inch cubes
  • ¼ cup unsalted butter
  • ¾ cup packed light brown sugar
  • ¼ cup granulated white sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Instructions

  • Add the sweet potatoes, unsalted butter, light brown sugar, white sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt to a medium-sized pot over medium heat.
  • Cover and cook, stirring occasionally, until the sweet potatoes are tender, about 35 minutes.
  • Remove the lid and cook for 5 minutes, or until the syrup has thickened and the sweet potatoes are caramelized.
  • Allow to cool for about 10 minutes, and then serve warm.

Notes

Make-Ahead Option: Prepare the candied sweet potatoes a day in advance and reheat them gently on the stovetop before serving.
Vary the Sweetness: If you prefer a less sweet dish, you can reduce the amount of sugar by ¼ cup in total. Alternatively, you can substitute some of the white sugar with a natural sweetener like maple syrup or honey for a slightly different flavor profile.

Nutrition

Calories: 509kcal | Carbohydrates: 99g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 284mg | Potassium: 829mg | Fiber: 7g | Sugar: 62g | Vitamin A: 32531IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 2mg

Blackened Shrimp Recipe (Quick and Easy)

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Seasoned with delicious spices, this blackened shrimp recipe delivers bold flavor straight to the table. The best part is how quick and easy it is, making it an ideal choice for a quick yet impressive meal!

blackened shrimp on blue plate with fork on side

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

Discovering the bold flavors of blackened shrimp was a game-changer for me! Shrimp is an excellent protein choice that complements blackened seasoning perfectly. You can effortlessly prepare this flavorful meal at home with just a few ingredients and a few simple seasonings.

This recipe is one of my top ways to savor a delicious meal without leaving my house. This dish is perfect as a main dish or as an appetizer, although be sure to make enough for everyone!

If you like this recipe, you'll love these blackened mahi mahi and blackened chicken alfredo recipes.

A Quick Look at the Ingredients Needed

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

  • Shrimp - This recipe calls for raw shrimp. Getting them already peeled and deveined will save you time. Frozen shrimp or fresh shrimp are fine to use, just be sure to thaw the frozen shrimp first.
  • Blackened seasoning - I suggest using blackened seasoning for a smokier flavor, however, Cajun seasoning is perfectly fine to use.
  • Unsalted Butter - Coats the shrimp and keeps them juicy with a rich creamy flavor. It's what is used in many blackened recipes.
  • Garnish - Lemon wedges and parsley are optional, but they complement the flavor of the shrimp.
ingredients for blackened shrimp with labels

Tools needed

  • Large mixing bowl
  • Large Skillet or Cast Iron Skillet
  • Tongs or Spatula
  • Measuring Spoons
  • Knife and cutting board
  • Stirring Spoon

How to Make Blackened Shrimp

First, place the shrimp in a large bowl and sprinkle with Cajun or blackened seasoning. Toss the bowl to coat the shrimp evenly. Now set them aside.

shrimp in bowl with spoon

Next, heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2 minutes on one side, until the shrimp start to turn opaque.

raw shrimp in skillet being cooked

Now, flip the shrimp and cook for another 2-3 minutes on the other side. Add the unsalted butter to the pan and stir it into the shrimp to coat them. Remove it from the heat.

shrimp being cooked in skillet with butter

Garnish with chopped parsley and serve with lemon wedges on the side, for squeezing over the shrimp.

blackened shrimp on blue plate with fork on side

How to Store

You can place the cooked shrimp in an airtight container and store them in the refrigerator for up to 3 days. To warm up shrimp, heat gently in a skillet on medium heat until just warm. Be careful not to overcook, as it can make them tough. You can use the microwave, but I do not recommend this as it's incredibly easy to overcook the shrimp.

To prepare ahead, you can season the raw shrimp and refrigerate them overnight. I do not recommend leaving raw shrimp in the refrigerator for more than a day. It's advisable to use frozen shrimp on the same day it's thawed.

FAQS

What is blackened seasoning?

This is a smoky and slightly spicy mix used in Cajun and Creole cooking. It contains smoked paprika, cayenne pepper, onion powder, garlic powder, dried thyme, and oregano. When cooked on high heat, it caramelizes the spices, creating a flavorful and slightly charred crust on the outside.

What is the difference between Cajun and blackened seasoning?

Blackened seasoning and Cajun seasoning are similar, but they have distinct differences in flavor profiles. Cajun seasoning has a slightly spicier flavor while blackened seasoning has a smokier flavor.

Can I use other seafood instead of shrimp?

Absolutely! The best thing about blackened seasoning is that it can go well with other seafoods, such as fish. It even tastes great on chicken.

Tanya's Notes

  • Serve the blackened shrimp as an appetizer, over a salad, or with your favorite side dish. You could also use them as a base for tacos.
  • If you prefer, you can grill the shrimp instead of cooking them in a skillet. Preheat the grill to medium-high heat and cook the shrimp for 2-3 minutes on each side, then baste with melted butter.

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

blackened shrimp on blue plate with fork on side with parsley on side

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

blackened shrimp on blue plate with fork on side
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Blackened Shrimp Recipe

Seasoned with smoky spices, this blackened shrimp recipe delivers bold flavors straight to the table. The best part is how quick and easy it is, making it an ideal choice for a quick yet impressive meal!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, entree, Main Course
Cuisine: American
Keyword: blackened shrimp, Cast iron skillet shrimp, cooked shrimp
Servings: 4 servings
Calories: 183kcal
Author: Tanya

Ingredients

  • 1 pound medium raw shrimp peeled and deveined, rinsed and patted dry
  • 1 Tablespoon Blackened seasoning (or Cajun seasoning)
  • 2 Tablespoons olive oil
  • 1 Tablespoon unsalted butter
  • Lemon wedges for serving
  • Fresh parsley chopped, for garnish

Instructions

  • Place the shrimp in a large bowl and sprinkle with Cajun or blackened seasoning. Toss to coat evenly. Set aside.
  • Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the seasoned shrimp in a single layer. Cook for 2 minutes on one side until the shrimp starts to turn opaque.
  • Flip the shrimp and cook for another 2-3 minutes on the other side.
  • Add the unsalted butter to the pan and stir it into the shrimp to coat them. Remove the from the heat.
  • Garnish with chopped parsley and serve with lemon wedges on the side, for squeezing over the shrimp.

Notes

  • Serve the blackened shrimp as an appetizer, over a salad, or with your favorite side dish. You could also use them as a base for tacos.
  • If you prefer, you can grill the shrimp instead of cooking them in a skillet. Preheat the grill to medium-high heat and cook the shrimp for 2-3 minutes on each side, then baste with melted butter.

Nutrition

Calories: 183kcal | Carbohydrates: 0.003g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 190mg | Sodium: 135mg | Potassium: 300mg | Sugar: 0.003g | Vitamin A: 87IU | Calcium: 73mg | Iron: 1mg

Baked Air Fryer Apples (Simple & Sweet)

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These delicious baked air fryer apples are the most perfect dessert to enjoy this Fall. Filled with walnuts, oats, and seasonal spices, this simple sweet treat is best served with a scoop of vanilla ice cream.

baked air fryer apples on white plate with spoon beside it topped with ice cream

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

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

Apple season is upon us, which means it's the perfect time to whip up this simple and delicious air fryer dessert! And if you're like me, then you love the fact that your air fryer can make small batches of delicious sweet treats. From air fryer brownies to s'mores made in the air fryer, I like them all.

These baked air fryer apples are filled with sweet brown sugar, crunchy walnuts and chewy oats and seasoned with nutmeg and cinnamon. They're also simple to prep and make.

Be sure to try my Crispy Air Fryer Apple Chips and Applesauce Muffins too!

Ingredients for Baked Air Fryer Apples

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

  • Apples - I use Honey crisp apples for this recipe but other kinds will work as well, such as Granny Smiths or Fuji.
  • Butter - I use unsalted butter in this recipe
  • Oats and Walnuts - for making the delicious filling. I use Old-fashioned oats and chopped walnuts in this recipe. Feel free to substitute the walnuts with your favorite nut.
  • Spices - Ground cinnamon and ground nutmeg and a pinch of salt.
  • For serving - Vanilla ice cream or whipped cream.

How to make baked air fryer apples

Gather your ingredients.

ingredients for air fryer baked apples all laid out with labels

Cut apples in half from stem to bottom and use a paring knife, spoon, or melon scoop to remove the core, stem, and part of the inside to create a hollow opening. Set aside.

apples that have been cut in half and cored on baking sheet

Combine butter, old-fashioned oats, brown sugar, walnuts, cinnamon, nutmeg, and salt in a bowl and stir to combine.

Add mixture evenly into each apple half.

filling for the baked apples in blue bowl after being mixed
filling placed inside cored apples

Place apples in the air fryer basket. Air fry at 350 degrees Fahrenheit for 20-25 minutes, until the apples are softened and the oats mixture is toasty.

filled apples on air fryer basket
cooked air fryer apples in basket

Serve apples warm and top with vanilla ice cream or whipped cream. Enjoy 🙂

air fryer apples from above with ice cream on top

What are the best apples to use?

Sweet but tart apples are best for this recipe, and ones that have firmer flesh. I used Honeycrisp, but Granny Smith or Fuji will also work too. Use apples that are firm to the touch with no marks or bruises on the skin.

Can you make them ahead of time?

These baked air fryer apples are best enjoyed as soon as they are cooked, but leftovers will keep well, covered in the fridge for a couple of days and they can be reheated in the air fryer for 3 to 4 minutes at 370 degrees Fahrenheit (188°C).

It's best not to prep the apples too far ahead of time, as once you cut them open, they will start to brown. You can mix the filling ahead of time and keep it covered in the fridge till you are ready to use it.

Can you make them without an air fryer?

If you don't have an air fryer, you can still make this delicious dessert in the oven. Make the recipe as below, then place the apples into the oven at 375 degrees Fahrenheit (1901°C). It will take slightly longer to get them tender, around 40 minutes, but they will still come out delicious!

An apple served in a white bowl and topped with ice cream.

Recipe Notes and Tips

  • Make sure to cut the apples in half from stem to bottom so they fit in the air fryer and are far enough away from the heating element. Apples too close to the heating apple may become too crisp on the top.
  • Don't cut and hollow out the apples too far ahead of time or they will start to brown.
  • Use a fork to check that the apples are tender before serving.
  • If you're a fan of homemade spices, sub the cinnamon and nutmeg with ½ teaspoon of my apple pie spice mix.
Close up of the baked apples in the air fryer basket.

More Dessert Recipes

I hope you love this recipe as much as we do. If you're looking for more dessert recipes, check these out:

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

air fryer baked apples on white plate with spoon on side
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4.41 from 5 votes

Baked Air Fryer Apples

These delicious baked air fryer apples are the most perfect dessert to enjoy this fall. Filled with walnuts, oats and seasonal spices, this simple sweet treat is best served with a scoop of vanilla ice cream.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: air fried apples, fall apple dessert, how to air fry apples
Servings: 4 servings
Calories: 216kcal
Author: Tanya

Ingredients

  • 2 Honeycrisp apples
  • 4 Tablespoons unsalted butter softened
  • 2 Tablespoons old fashioned oats
  • 2 Tablespoons packed light brown sugar
  • 2 Tablespoons chopped walnuts
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon nutmeg
  • Pinch of salt
  • Vanilla ice cream or whipped cream for serving

Instructions

  • Cut apples in half from stem to bottom and use a paring knife, spoon, or melon scoop to remove the core, stem, and part of the inside to create a hollow opening. Set aside.
  • Combine butter, old fashioned oats, brown sugar, walnuts, cinnamon, nutmeg, and salt in a bowl and stir to combine.
  • Add mixture evenly into each apple half.
  • Air fry on 350 degrees Fahrenheit 20-25 minutes, until the apples are softened and the oats mixture is toasty.
  • Serve apples warm and top with vanilla ice cream or whipped cream. Enjoy 🙂

Video

Notes

  • I use Honey crisp apples for this recipe but other kinds will work as well, such as Granny Smiths or Fuji.
  • Make sure to cut the apples in half from stem to bottom so they fit in the air fryer and are far enough away from the heating element. Apples too close to the heating apple may become too crisp on the top.
  • Don't cut and hollow out the apples too far ahead of time or they will start to brown.
  • Use a fork to check that the apples are tender before serving.

Nutrition

Calories: 216kcal | Carbohydrates: 21g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 103mg | Potassium: 143mg | Fiber: 3g | Sugar: 15g | Vitamin A: 401IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

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

Grits Casserole Recipe

by Leave a Comment

Grits casserole is a warm, comforting Southern dish made with creamy, cheesy grits and savory sausage baked to perfection. Easy to make and packed with flavor, it will become a new family favorite.

grits casserole in casserole dish

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

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

Creamy grits are a breakfast must-have in my house. Making this classic dish into a breakfast casserole is easy and turns basic cheese grits into a tasty meal. I love that I can easily serve this for breakfast and even bring it as a side dish for family gatherings. You can make it however you want by adding your favorite cheese, bacon, or vegetables to make it your own.

This dish is perfect for the Holidays, especially when you have a lot of company over. It's a one-pan meal that everyone will want a bowl of.

If you like this recipe, you'll love this shrimp and grits one too.

Ingredients Needed

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

  • Grits: For this recipe, I recommend using stone-ground, old-fashioned grits, or 5-minute grits. I do not suggest using instant grits.
  • Liquids: Water, Milk, and Eggs
  • Unsalted Butter: Contributes to the rich flavor and smooth texture.
  • Salt: Enhances the overall flavor.
  • Meat: I use breakfast sausage. You can use other breakfast meats like bacon, or chorizo.
  • Other Ingredients: Sharp Cheddar Cheese, Jalapenos, Worcestershire Sauce, and Green Onions
ingredients for grits casserole

TOOLS NEEDED

  • 9x13 inch baking dish or casserole dish
  • Large skillet
  • Large saucepan
  • Whisk
  • Stirring spoon
  • Measuring cups and spoons
  • Knife and cutting board

How to Make a Grits Casserole

First, preheat your oven to 350°F (175°C). Grease your 9x13-inch baking dish or casserole dish, then set aside.

Place breakfast sausage in a large skillet over medium-high heat and cook until it browns. Add Worcestershire sauce. Cook the chopped jalapenos and green onion whites with the sausage until the sausage is brown and the jalapenos are soft.

browned breakfast in a skillet with spatula sticking out

Drain any of the excess fat from the skillet and pour the sausage into the bottom of the 9x13 baking dish.

breakfast sausage in casserole dish

Meanwhile, bring 4 cups of water and 1 teaspoon of salt to a boil in a large saucepan. Gradually whisk in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are thick and creamy, about 10-12 minutes.

Take the saucepan off the heat. Mix in butter and 1 ½ cups of cheddar cheese until melted and well combined. Slowly stir in the milk and beat the eggs until the mixture is smooth.

grits in saucepan

Next, pour the grits mixture into the greased baking dish over the sausage. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.

grits casserole in casserole dish before baking
grits casserole with cheddar cheese on top before baking

Now, bake the casserole in the oven for 45-50 minutes, or until it sets and the top turns golden brown.

Allow the casserole to cool for several minutes prior to serving.

baked grits casserole with melted cheese and green onions on top

HOW TO STORE

Leftover grits casserole can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 4 weeks. Reheat in the oven at 350 degrees Fahrenheit until warmed through, adding a splash of milk if needed.

If you want to prepare this in advance, I suggest fully baking the casserole and storing it in the refrigerator overnight.

Variations

  • You can substitute a low-sodium chicken broth if you want a little more flavor to your grits.
  • Feel free to change up the cheese. I used cheddar cheese, but you could use parmesan, gouda, or even mozzarella.
  • For this cheese grits casserole, feel free to add more cheese if you want it extra cheesy.

FAQS

  • This recipe uses regular grits but you can substitute them for stone ground grits for a richer flavor. Quick grits are also fine to use if you're in a hurry. Just note that the grits won't be as thick. I do not recommend instant grits as they aren't as creamy.
  • You can add more cheese if you prefer a more cheesy grits casserole.

NOTES

  • Feel free to adjust the seasonings and ingredients to your taste. 
  • This casserole is perfect for breakfast, brunch, or even as a side dish for dinner.

I hope you like this grits casserole as much as we do! Looking for more grit recipes? Try these out:

How to make Creamy Grits

Creamy Instant Pot Grits with Cheddar and Jalapeño

Southern Style Shrimp and Grits

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

grits casserole in casserole dish
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No ratings yet

Grits Casserole Recipe

Grits casserole is a warm, comforting Southern dish made with creamy, cheesy grits and savory sausage baked to perfection. Easy to make and packed with flavor, it will become a new family favorite.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Breakfast, entree
Cuisine: American
Keyword: grits casserole
Servings: 8
Calories: 455kcal
Author: Tanya

Ingredients

  • 1 pound breakfast sausage
  • 2 jalapenos chopped with seeds removed
  • 4 cups water
  • 1 cup grits
  • 1 teaspoon salt
  • ¼ cup butter ½ a stick
  • 2 cups shredded sharp cheddar cheese
  • ½ cup milk
  • 4 large eggs beaten
  • 1 Tablespoon Worcestershire sauce
  • 2 green onions white and green, separated

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or casserole dish. Set aside.
  • In a large skillet over medium-high heat, cook the breakfast sausage until it begins to brown. Add Worcestershire sauce, the chopped jalapenos, and whites of green onions and continue cooking until the sausage is fully browned and the jalapenos are softened. Drain any excess fat from the skillet. Pour sausage in bottom of 9x13 baking dish.
  • Meanwhile, bring 4 cups of water and 1 teaspoon of salt to a boil in a large saucepan. Gradually whisk in the grits. Reduce the heat to low and cook, stirring frequently, until the grits are thick and creamy, about 10-12 minutes.
  • Remove the saucepan from the heat and stir in the butter and 1 ½ cups of shredded cheddar cheese until melted and well combined. Slowly stir in the milk, and beaten eggs until the mixture is smooth.
  • Pour the grits mixture into the greased baking dish over the sausage. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
  • Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.
  • Let the casserole cool for a few minutes before serving.

Notes

  • Feel free to adjust the seasonings and ingredients to your taste. 
  • This casserole is perfect for breakfast, brunch, or even as a side dish for dinner.

Nutrition

Calories: 455kcal | Carbohydrates: 18g | Protein: 20g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 953mg | Potassium: 278mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 757IU | Vitamin C: 5mg | Calcium: 247mg | Iron: 1mg

Air Fryer Roasted Potatoes

by 27 Comments

These Air Fryer Roasted Potatoes are crispy on the outside and tender on the inside, just as potatoes should be. They're seasoned to perfection and make a delightful side dish for any meal.

roasted potatoes in white plate with for on side

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

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

I love to make a big breakfast for my little family on Saturday mornings. This breakfast can range from biscuits and gravy (yum) to pancakes (double yum).

However, no weekend morning breakfast wouldn't be complete without some good old fashioned breakfast potatoes as a side. These potatoes are great for breakfast but work well as a side for lunch or dinner. Their versatility makes them a great option for any menu. They are easy to prepare, so you can enjoy them any day.

The air fryer method ensures they're cooked to crispy perfection without excessive oil. It's been one of my go to side dish for years.

If you're looking for another way to make potatoes on your Air Fryer, these Air Fryer Potato Wedges , Air Fryer French Fries , or my Air Fryer Baked Potatoes.

Ingredients Needed

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

  • Russet Potatoes - you can also use Yukon gold, red potatoes, or even sweet potatoes for a slightly sweeter twist.
  • Salt
  • Olive oil - or any high-heat cooking oil like avocado oil, canola oil, or grapeseed oil
  • Garlic powder
  • Parsley
ingredients for air fryer roasted potatoes

How to Make Air Fryer Roasted Potatoes

Clean and scrub potatoes under running water. Dice potatoes into ½-inch cubes. Place potatoes in a bowl and cover with ice-cold water. Allow to soak for 45 minutes.

potatoes in water

Remove the potatoes from the water and dry them with paper towels. Add potatoes to a dry bowl and add olive oil, salt, and garlic powder. Stir potatoes ensuring that all pieces are coated in all the ingredients. 

potatoes in bowl covered in seasoning

Place in air fryer basket. Cook at 400 degrees Fahrenheit for 20-23 minutes, shaking the basket halfway through. Potatoes are done when they are golden brown on the outside and soft on the inside. 

raw potatoes in air fryer tray
roasted air fryer potatoes on rack with spatula on the rack

Once the potatoes are golden and cooked through, top with parsley if desired. 

Expert Tips

  • Soaking potatoes in cold water removes the extra starch that potatoes have and results in a potato that is perfectly crisp on the outside and tender on the inside. It's a method used by many chefs when it comes to frying a potato in hot oil. It makes sense that the same process would apply to the air fryer. If you don't have time to soak the potatoes, rinse them well and then dry them before proceeding with the recipe.
  • Take time to properly season the potatoes, ensuring that they are covered in both the oil and the seasonings. This will improve the flavor of the finished potatoes.
  • Leftover potatoes make a great addition to salads or as an ingredient in a fritatta.

Flavor variations

The flavors in this recipe are easily adapted, so feel free to have fun with these breakfast potatoes. I like to keep my potatoes super simple and use dry seasonings.

  • Add dried herbs to flavor the potatoes: oregano; rosemary; and thyme would work a treat.
  • Spice things up with a pinch of ground spices like cayenne pepper, cumin or smoked paprika.
  • Red pepper flakes add a great burst of chili heat.
  • You can add onions and peppers along with the potatoes if you like.
  • Adjust the seasonings for taste preference.

How to store

To refrigerate: Store leftover potatoes in an airtight container, in the fridge, for up to 3 days. You can reheat it in a small bowl in the microwave in 30-second increments until they have warmed all the way through.

Make ahead: I recommend preparing the potatoes earlier and soaking them in ice-cold water for at least 45 minutes before you cook them. However, you could always prepare the potatoes the night before, then store them in the refrigerator, ready to cook the following morning.

roasted potatoes on plate with fork on side

FAQs

What are the best potatoes for frying?

I've used russet potatoes in this recipe, but Yukon Gold or red potatoes would be great alternatives.

Why do you soak potatoes before air frying?

Soaking the potatoes before you fry them, whether in an air fryer, or a regular fryer. Soaking removes the starch from the potato. This helps the potatoes become lovely and crispy on the outside, and soft in the middle once fried.

What happens if you don't soak potatoes?

If you don't remove the excess starch from the potatoes, you risk them sticking together in the air fryer and they won't crisp up the same.

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

roasted potatoes in white plate with for on side
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4.91 from 10 votes

Air Fryer Roasted Potatoes

These Air Fryer Roasted Potatoes are crispy on the outside and tender on the inside, just as potatoes should be. They're seasoned to perfection and make a delightful side dish for any meal.
Prep Time5 minutes
Cook Time20 minutes
Soaking Time45 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: air fryer potatoes, air fryer roasted potatoes
Servings: 2
Calories: 170kcal
Author: Tanya

Ingredients

  • 2 medium Russet Potatoes clean, scrubbed, and chopped into ½-inch cubes. 
  • ½ teaspoon salt or to taste
  • 1 Tablespoon olive oil
  • ¼ teaspoon garlic powder
  • 2 Tablespoons chopped parsley for garnish

Instructions

  • Place potatoes in bowl and cover with ice cold water. Allow to soak for 45 minutes.
  • Remove potatoes from water and dry with paper towels. Add potatoes in dry bowl and add olive oil, salt, garlic powder. Stir potatoes ensuring that all pieces are covered in oil. 
  • Place in air fryer basket. Cook at 400 degrees Farenheit 20-23 minutes, shaking the basket halfway through. Potatoes are done when they are golden brown on the outside and soft on the inside. 
  • Top with parsley if desired. 

Notes

You can do more or less potatoes in the Air Fryer. Cook time will remain the same, just ensure to shake halfway through. 
Be careful not to overcrowd the air fryer basket. A single layer of potatoes is ideal but some overlap is ok. Shake the basket to ensure even cooking. 

Nutrition

Calories: 170kcal

This post was originally published on June 19, 2018. It has been updated with new photos and information.

Pan Seared Chicken Breast (Juicy and Seasoned)

by 1 Comment

This Pan Seared Chicken Breast recipe is a simple yet flavorful way to cook chicken. With a crispy golden crust and juicy, tender interior, this dish will surely become a staple in your kitchen. 

pan seared chicken breast in skillet

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

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

I love a good and simple cooking technique, and pan-searing chicken on the stovetop has to be one of the best. This juicy and flavorful chicken breast is great for a main dish with rice and sauteed spinach on the side. You can also incorporate the chicken into your favorite pasta dishes or salads. There are so many possibilities.

I keep it traditional with some old-school tips, like pounding the chicken breast before cooking. I also season the chicken (for flavor!) and sear it in a little bit of hot oil. This results in perfectly cooked chicken breasts every time.

Like my Pan-Seared steak recipe, this method is quick, easy, and perfect for any meal.

Why Pan-Searing?

Pan-searing is a great way to cook chicken on the stove, making it crispy on the outside and juicy on the inside, enhancing its natural flavors. It's an excellent choice for busy weeknights or whenever you want a healthy, delicious meal without too much fuss.

Ingredients Needed

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

  • Olive oil—or any other oil with a high-smoke point that is suitable for high-heat cooking, such as canola oil or vegetable oil.
  • Chicken breast—For this recipe, I use boneless, skinless chicken breasts that weigh about 6-8 ounces each. If they are larger than that, you'll want to split them in half.
  • Seasonings - salt, paprika, black pepper, and garlic powder. You can also use a preseasoned seasoning mix, like chicken seasoning or my all-purpose seasoning.
chicken breast, seasoning, and oil on ingredients with labels

Tools Needed

  • Large skillet, Cast Iron or Stainless Steel work best. You can also use a non-stick skillet if needed.
  • Paper Towels
  • Measuring Spoons
  • Plastic Wrap or Large Zip-Top Bag
  • Cutting Board
  • Meat Mallet or Rolling Pin
  • Tongs
  • Instant-Read Thermometer
  • Kitchen Timer or Cell phone timer app

How to Pan Sear Chicken Breast

Start by preparing the chicken by drying it with paper towels. Then, you'll want to pound the chicken by placing the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Place this on a cutting board and then gently pound them to an even thickness, about ½ inch thick. This ensures even cooking and helps prevent the chicken from drying out.

chicken breast being dried with paper towel
chicken breast being flattened with mallet

Season both sides generously with salt, paprika, black pepper, and garlic powder. Let the chicken sit at room temperature for about 10 minutes to allow the flavors to meld.

seasoned chicken on cutting board

Heat a large skillet over medium-high heat. Add the olive oil and let it heat until it shimmers.

Place the chicken breasts in the pan and cook undisturbed for 4-5 minutes. This helps form a beautiful, golden-brown crust.

Flip the chicken and cook for 4-5 minutes more or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Cooking time may vary slightly depending on the thickness of your chicken breasts.

raw chicken breast in skillet
cooked chicken breast in skillet

Transfer the chicken breasts to a plate and let them rest for 5 minutes. This allows the juices to be redistributed, ensuring each bite is juicy and tender.

Serve and enjoy. Feel free to squeeze fresh lemon juice over the chicken or garnish with chopped fresh herbs. Serve alongside your favorite sides, such as roasted vegetables or a crisp salad.

pan seared chicken breast in skillet after being sliced

How to store

To store pan-seared chicken breast, allow it to cool, then refrigerate in an airtight container for up to 3-4 days. For longer storage, wrap each piece tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.

To warm up leftovers, gently heat on the stove or in the oven until the inside reaches 165°F (74°C) before eating.

What is the best pan for searing chicken?

Cast Iron Skillet or Stainless Steel Pan—these are your best bets for getting a good sear on chicken. You could use a non-stick pan, although the sear may not be as golden. However, it will get the job done. Just make sure your particular non-stick pan is suitable for high-heat cooking.

Tanya's Top Tips:

  • For the best flavor and texture, opt for organic or free-range chicken breasts. Choose chicken breasts between 6 and 8 ounces. If your chicken is larger than that, slice it in half.
  • Start with medium-high heat for a crispy crust. If your crust darkens too much, lower the heat to medium.
  • Always allow the chicken to rest after cooking. This step is crucial for juicy results.
  • Use a quick read thermometer - this is your best bet on making sure you don't overcook your chicken. I always pull the chicken when it's between 162-165 degrees Fahrenheit (74-74 degrees Celsius).
  • Add a bit of butter towards the end of cooking to coat your chicken breast for an additional flavor.
pan seared chicken breast filet in skillet garnished with parsley

Pairing Suggestions:

This pan-seared chicken pairs beautifully with a variety of side dishes. Consider serving it with:

  • Garlic Mashed Potatoes: Creamy and rich, they complement the savory chicken perfectly.
  • Asparagus: Light and fresh, asparagus adds a nice contrast to the dish.
  • Quinoa Salad: A healthy and colorful side that balances the meal.

FAQs

How do I prevent my chicken breast from drying out?

To prevent chicken breasts from drying out, make sure to pound them to an even thickness before cooking and use a meat thermometer to ensure they are cooked to exactly 165°F (74°C). Letting the chicken rest after cooking allows the juices to redistribute, keeping the meat moist and tender.

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!

pan seared chicken breast in skillet
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5 from 1 vote

Pan-seared Chicken Breast

This Pan Seared Chicken Breast recipe is a simple yet flavorful way to cook chicken. With a crispy golden crust and juicy, tender interior, this dish will surely become a staple in your kitchen.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Main Course
Cuisine: American
Keyword: pan seared chicken breast
Servings: 2 people
Calories: 450kcal
Author: Tanya

Ingredients

  • 2 boneless and skinless chicken breast about 6-8 ounces each
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • 3 Tablespoons olive oil

Instructions

  • Pat the chicken dry with paper towels. Then, place the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag. Place it on a cutting board and gently pound them to an even thickness, about ½ inch thick.
  • Season both sides generously with salt, paprika, black pepper, and garlic powder. Let the chicken sit at room temperature for about 10 minutes to allow the flavors to meld.
  • Heat a large skillet over medium-high heat. Add the olive oil and let it heat until it shimmers.
  • Place the chicken breasts in the pan and cook undisturbed for 4-5 minutes.Then, flip the chicken and continue cooking for 4-5 minutes or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer. Cooking time may vary slightly depending on the thickness of your chicken breasts.
  • Transfer the chicken breasts to a plate and let them rest for 5 minutes.

Notes

  • Feel free to squeeze fresh lemon juice over the chicken or garnish with chopped fresh herbs.
  • Serve alongside your favorite sides, such as roasted vegetables or a crisp salad.

Nutrition

Calories: 450kcal | Carbohydrates: 1g | Protein: 48g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1427mg | Potassium: 875mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 563IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg

Homemade Pecan Pie Recipe (Easy and Delicious)

by Leave a Comment

This Pecan Pie recipe is a delicious classic pie made with a custard base and topped with toasted pecans. Its rich, nutty flavor and buttery crust make it a favorite for holidays and special occasions.

pecan pie from side angle

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

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

The many pies I enjoy during the holidays get me excited. From my sweet potato pie to chess pie, a good slice of pie makes me feel warm and content. Pecan pie may seem intimidating, but it's easy to make and involves very little prep. It'll be ready for the oven in less than 15 minutes.

This recipe came about after I tried many pecan pie recipes and finally created my own that my whole family loves. I use chopped pecans, for that crispy yummy topping, and use maple syrup in the smooth pudding like base.

This Pecan pie does not use dark corn syrup like most recipes do. There is nothing wrong with corn syrup; I added maple syrup and prefer the flavor that this gives the pie. 

Ingredients Needed

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

  • Pie crust (store-bought or homemade pie crust)
  • Chopped Pecans - You could also use pecan halves.
  • Butter – adds richness and flavor to the pie. I use unsalted butter.
  • Sweetners - Dark brown sugar and maple syrup – this adds depth of flavor to this pie. You can use light brown sugar if you prefer.
  • Large Eggs, Vanilla Extract, All -Purpose Flour, Salt - give structure and flavor to the pie.
ingredients for pecan pie laid out with labels

Tools Needed:

  • 9-inch pie pan
  • Measuring cups and spoons
  • Mixing bowls (medium and large)
  • Whisk
  • Sifter
  • Spatula
  • Baking sheet
  • Aluminum foil (optional)

How to make a Pecan Pie

Preheat your oven to 325°F (165°C).

Roll out the pie crust and gently press it into a 9-inch pie pan. Trim any excess dough and crimp the edges. Place the pie pan on a baking sheet.

Evenly distribute the chopped pecans across the bottom of the prepared pie crust.

pecans in pie plate with the dough

In a large bowl, whisk the eggs until they are light and fluffy. Add the brown sugar, maple syrup, melted butter, vanilla extract, and salt to the whisked eggs.  Stir until well combined.

eggs whisked in bowl
pecan pie filling ingredients in bowl

Sift the flour into the wet ingredients and stir until just incorporated.

Pour the pecan pie filling mixture over the pecans in the pie crust. The pecans will rise to the top during baking.

flour sifting into pecan pie
pecan pie filling being poured into crust

Bake in the preheated oven for 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature of the pie should reach 200°F (93°C).

Remove the pie from the oven and let it cool completely on a wire rack, preferably overnight. This will allow the filling to be set.

baked pecan pie

Once cooled, slice the pecan pie and enjoy! It's great to be served alone or with whipped cream or ice cream.

Storing and Freezing Pecan Pie

  • Pecan pie can be stored at room temperature for up to 2 days.
  • It can be frozen for up to 3 months, wrapped tightly in plastic wrap or aluminum foil.
  • To freeze, bake the pie as directed, then let it cool completely before wrapping and freezing.
  • To thaw, let the pie sit at room temperature for several hours or thaw it in the refrigerator overnight.

Variations and Substitutions

  • Replace the vanilla extract with 1 Tablespoon of bourbon.
  • You can use pecan halves instead of chopped for a different texture.
slice of pecan pie on blue plate

Tanya's Test Kitchen Tips

When testing this recipe, one thing I noted was the bake time, it can vary. Check the pie at 40 minutes. When baking, to determine doneness, jiggle the pie and see how much it jiggles. A slight wobble in the center is good, as it will continue to set as it cools, but too much jiggle means it needs more time in the oven.

Additionally, you must allow the pie to cool completely to ensure the filling is set. I prefer to bake this pie the night before I plan on serving it.

I hope you love this pecan pie recipe as much as we do. Looking for more pie recipes? Try these out:

If you’ve tried this recipe or any other on my blog, please rate it and leave a comment below! I love hearing from you and seeing how your dishes turn out. Happy baking!

pecan pie from side angle
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Pecan Pie Recipe

This Pecan Pie recipe is a delicious classic pie made with a custard base and topped with toasted pecans. Its rich, nutty flavor and buttery crust make it a favorite for holidays and special occasions.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: pecan pie martini, pecan pie recipe
Servings: 12 people
Calories: 919kcal
Author: Tanya

Ingredients

  • 9 inch pie crust homemade or store bought
  • 1 cup chopped pecans
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • ½ cup maple syrup I used golden maple syup
  • ⅓ cup unsalted butter melted and slightly cooled
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 1 Tablespoon all-purpose flour

Instructions

  • Preheat your oven to 325°F (165°C).
  • Roll out the pie crust and gently press it into a 9-inch pie pan. Trim any excess dough and crimp the edges. Place the pie pan on a baking sheet.
  • Evenly distribute the chopped pecans across the bottom of the prepared pie crust.
  • In a large bowl, whisk the eggs until they are light and fluffy.
  • Add the brown sugar, maple syrup, melted butter, vanilla extract, and salt to the whisked eggs. Stir until well combined.
  • Sift the flour into the wet ingredients and stir until just incorporated.
  • Pour the filling mixture over the pecans in the pie crust. The pecans will rise to the top during baking. Bake in the preheated oven for 40-45 minutes, or until the filling is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. The internal temperature of the pie should reach 200°F (93°C).
  • Remove the pie from the oven and let it cool completely on a wire rack, preferably overnight. This will allow the filling to set properly.
  • Once cooled, slice the pecan pie and enjoy.

Notes

  • The filling will puff up and then deflate, and should still be slightly jiggly in the center when done.
  • The internal temperature of the pie should reach 200°F (93°C).
  • Chill before serving: Refrigerate the pie thoroughly for easier slicing.

Nutrition

Calories: 919kcal | Carbohydrates: 102g | Protein: 12g | Fat: 52g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 733mg | Potassium: 256mg | Fiber: 5g | Sugar: 26g | Vitamin A: 224IU | Vitamin C: 0.1mg | Calcium: 73mg | Iron: 5mg

Oven Baked Beef Ribs (Tender & Juicy)

by 4 Comments

My Oven Baked Beef Ribs recipe is a family favorite recipe. I show you how to cook beef ribs in the oven in just a few simple steps with only 3 ingredients, beef ribs, bbq seasoning and bbq sauce. The result is sweet and sticky BBQ Beef Ribs with tender and delicious meat.

white serving platter filled with oven baked beef ribs

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

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

Oven-baked beef ribs are so easy to cook, as the hands-on prep time is minimal. With this recipe, the oven really does all the hard work for you.

Low and slow is the perfect way to cook beef ribs in the oven. Once you've removed the membrane, season the beef ribs with BBQ seasoning, then cook them in the oven for 3 hours. After a quick glaze with your favorite BBQ sauce, they're placed back under the broiler for 5 minutes to caramelize and become crispy around the edges.

If you love ribs, try these delicious recipes: my Braised Beef Short Ribs, my BBQ Air Fryer Pork Ribs, or my Country Style Ribs.

Ingredients

Here's what you will need to make bbq beef ribs:

Oven baked beef ribs recipe ingredients
  • Beef ribs - I use 6 pounds of beef ribs to serve 8.
  • BBQ Seasoning - use any brand of bbq seasoning, or try making your own Homemade BBQ seasoning.
  • BBQ Sauce - use any variety of bbq sauce or my Homemade bbq sauce.

How to cook beef ribs in the oven

Preheat the oven to 275 degrees Fahrenheit (135°C).

Remove the membrane from the back of the ribs. Season both sides of the ribs with bbq seasoning.

rack of beef ribs with the membrane being removed

Place the ribs in a large baking dish or roasting pan and cover the pan with foil.

roasting pan with rack of beef ribs coated in bbq seasoning

Bake for 2 hours and 45 minutes to 3 hours, or until the meat is tender.

roasting pan with cooked beef ribs coated in bbq seasoning

Remove the ribs from the oven, remove the foil, and brush the ribs with your favorite bbq sauce.

foil lined roasting pan with baked beef ribs coated in bbq sauce

Increase the heat to broil.

Return the ribs to the oven and broil for 4-5 minutes, until the sauce has caramelized and the edges are crispy.

foil line roasting pan filled with oven baked beef ribs

Remove from the oven.

Let the ribs cool a little before slicing and serving.

Expert Tips

These tips will help you make the best oven-baked beef ribs you've ever tried. 

  • For the best flavor, take time to properly season the ribs, rubbing the bbq seasoning over the entire set of ribs, front and back.
  • This recipe is easily doubled up to serve a larger group of diners, as the cooking time for the ribs will remain the same for more or fewer ribs. 
  • The ribs should reach a temperature of 190 degrees Fahrenheit to 200 degrees Fahrenheit after baking and before broiling. This will result in tender ribs.
  • For ease, I recommend using a quick-read thermometer to check the internal temperature of the ribs.
  • Allow the ribs to cool a little before serving, otherwise, you risk burning as the bbq sauce will be molten hot!
close up image of white serving platter of oven baked beef ribs

Flavor variations

  • I've used a bbq seasoning, but you can use any dry rub blend to season the beef ribs. I find rubs more flavorful than just salt and pepper when it comes to ribs.
  • Use any variety of bbq sauce; for example, for a really smoky flavor, use chipotle bbq sauce. Or try my jerk bbq sauce if you like that Caribbean flavor.
  • If you like a little chili heat, add some red pepper flakes or chili powder to bbq seasoning or some of your favorite hot sauce to the bbq sauce.
  • Try an Asian twist and swap the bbq sauce for hoisin or plum sauce.

What to serve with Beef Ribs in BBQ Sauce

These ribs make a delicious meal with a few easy vegetable side dishes served alongside. Try my Air Fryer Baked Sweet Potato with Hot Honey Butter, Sweet Potato Wedges, French Fries, and Cheddar and Sour Cream Corn on the Cob.

Should beef ribs fall off the bone?

The answer to this question depends on personal preference. Some people prefer their beef ribs to be fall-off-the-bone tender, while others prefer to have a bit of chew. I prefer my beef ribs to be tender, and moist and pull away from the bone easily.

If you prefer fall-off-the-bone ribs, cook them longer in the oven while they are covered in foil.

How to store

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the ribs into a hot oven to warm through.

To freeze: Once cooked and cooled, place the bbq ribs into an airtight container and store them in the freezer for up to 3 months. Defrost in the refrigerator before reheating in a warm oven to piping hot.

plate of oven baked beef ribs

FAQs

Why remove the membrane from beef ribs?

Removing the membrane (silver skin) from beef ribs is recommended as it can make them more tender and easier to eat. It can also help smoke and seasoning penetrate the meat more evenly for a more flavorful final product.

How long does it take to cook ribs in the oven?

I like to cook ribs low and slow, so the meat is tender. Cook for 2 hour 45 minutes to 3 hours at 275 degrees Fahrenheit (135C).

What is the difference between beef ribs and beef short ribs?

The back ribs that I have used in this recipe are cut from the upper back of the cow, and the meat is between the bones. Whereas beef short ribs are cut from the lower section of the rib cage, beneath the back ribs, and with this cut, the meat sits on top of the bones.

Should I cover the beef ribs with foil while baking them in the oven?

Yes, it's generally a good idea to cover beef ribs with foil while baking them in the oven. This will help to keep the meat moist and tender by trapping in steam and preventing it from drying out.

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

pinterest image with pin this and save for later text
white serving platter filled with oven baked beef ribs
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4.88 from 8 votes

Oven Baked Beef Ribs

My Oven Baked Beef Ribs recipe is a family favorite recipe. I show you how to cook beef ribs in the oven in just a few simple steps with only 3 ingredients, beef ribs, bbq seasoning and bbq sauce. The result is sweet and sticky BBQ Beef Ribs with tender and delicious meat.
Prep Time15 minutes
Cook Time3 hours
Total Time3 hours 15 minutes
Course: Main Course
Cuisine: American
Keyword: bbq beef ribs, beef ribs, beef ribs in oven, how to cook beef ribs in the oven, oven baked beef ribs, oven baked ribs, slow cook beef ribs in oven
Servings: 8
Calories: 511kcal
Author: Tanya

Equipment

Ingredients

Instructions

  • Preheat the oven to 275 degrees Fahrenheit (135C).
  • Remove the membrane from the back of the ribs. Season both sides of the ribs with bbq seasoning.
  • Place the ribs in a large baking dish or roasting pan and cover the pan with foil. Bake for 2 hours and 45 minutes to 3 hours, or until the meat is tender.
  • Remove the ribs from the oven, remove the foil and brush the ribs with your favorite bbq sauce.
  • Increase the heat to broil.
  • Return the ribs to the oven and broil for 4-5 minutes, until the sauce has caramelized and the edges are crispy. Remove from the oven.
  • Let the ribs cool a little before serving.

Notes

  • The cook time for the ribs will remain the same for more or fewer ribs. 
  • The ribs should reach a temperature of 190F to 200F after baking, and before broiling. This will result in tender ribs.
  • Use a quick read thermometer to check the internal temperature of the ribs.

Nutrition

Calories: 511kcal | Carbohydrates: 19g | Protein: 48g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 147mg | Sodium: 531mg | Potassium: 1014mg | Fiber: 1g | Sugar: 12g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 8mg

This post was originally published on March 22, 2023.

Air Fryer Fried Green Tomatoes

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These Air Fryer Fried Green Tomatoes are the perfect Southern appetizer or side dish you can easily make at home. They have a flavorful coating outside and tangy inside, making these air-fried green tomatoes a perfect addition to any meal.

air fryer fried green tomatoes on white plate with green tomatoes in back

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

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

Living in the South, I've eaten so many fried green tomatoes that I'm surprised it's taken me so long to write a blog post about them. Fried Green Tomatoes are a specialty, as they showcase the unique ability to transform simple green tomatoes into a mouthwatering treat.

Traditionally, people dredge green tomatoes in egg wash, flour, and cornmeal and then fry them in oil until the outside is crisp. If you've been following me, you know I'll use the air fryer rather than frying in oil if it gives similar results to frying.

Of course, if you don't have an air fryer, feel free to pan-fry these in some oil until they are golden brown on both sides.

If you love Southern tomato recipes, you'll love this classic Southern Tomato Sandwich.

Ingredients Needed

Ingredient Amounts and full recipe instructions are in Printable Recipe Card at the bottom of the post.

  • Green tomatoes - The main ingredient. Green tomatoes are unripe tomatoes that are firm and have a tangier taste than ripe red tomatoes.
  • Kosher Salt - Used to draw out moisture from the tomatoes and enhance overall flavor.
  • Cornmeal and all-purpose flour - This combination gives the tomatoes a crispy, crunchy coating.
  • Eggs and hot sauce - The eggs act as a binder while the hot sauce provides flavor. Use a mild hot sauce for the best results.
  • Paprika, garlic powder, and seasoned salt - To season the dish.
  • Cooking spray - To lightly spray the tomatoes so they become crispy and golden brown
fried green tomatoes with ingredients written on that say all-purpose flour, cornmeal, hot sauce, paprika, garlic powder, seasoned salt, green tomatoes, salt, cooking spray

Tools Needed

  • Air fryer
  • Sharp knife
  • Cutting board
  • 3 shallow bowls
  • Whisk
  • Paper towels
  • Cooking spray

How to Make Air Fryer Fried Green Tomatoes

Prep your tomatoes by slicing your green tomatoes into ¼-inch thick slices. Sprinkle them lightly with salt and let them sit for 15-20 minutes. This helps draw out any excess moisture. Pat the slices dry with a paper towel before moving on to the next step.

Set up your dredging station. You'll need two shallow bowls. In one bowl, whisk together the eggs and hot sauce. Combine the flour, cornmeal, paprika, garlic powder, and seasoned salt in another bowl.

sliced tomatoes with cutting board with salt on them
sliced green tomatoes om board, in hot sauce and egg mixture, and cornmeal and flour mixture

Dip each tomato slice into the egg mixture first, then into the flour mixture, making sure each slice is well-coated on both sides.

Preheat the air fryer to 400°F (200°C). Once preheated, place the breaded tomato slices into the basket in a single layer, ensuring they don’t overlap. Air fry for 5 minutes. Open the basket, spray the tomatoes with cooking spray, flip them over, spray the other side with cooking spray, then close the basket and cook for another 5 minutes.

fried green tomatoes in air fryer basket
cooked fried green tomatoes in air fryer basket

Remove the tomatoes from the basket. Cook the remaining tomatoes in batches after dredging.

Serve as is or with your favorite dipping sauce.

Make ahead and Storage Options

These are best served hot and fresh when made. However, if you have any leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, pop them back into the air fryer at 360°F (182.22°C) for a few minutes until heated through and crispy.

What to serve these with?

I love to eat these for breakfast, on the side of scrambled eggs and bacon. You can also serve them as an appetizer or snack, on a BLT, or as the tomato in a tomato sandwich.

air fryer fried green tomato with one bite taken out

Tanya's Top Tips and Tricks

  • Slice the tomatoes into ¼-inch pieces. Any thicker than this and they may not cook evenly.
  • These taste amazing with remoulade sauce, ranch, or spicy mayo.
  • If you prefer a thicker, crunchy/crispy crust, use seasoned panko breadcrumbs rather than the cornmeal and flour mixture.
  • I use a hot sauce that isn't too spicy in this recipe. Stick to a mild hot sauce for the best flavor without overpowering the dish with too much heat.

Frequently Asked Questions

What Are Green Tomatoes?

Green tomatoes are unripe tomatoes that have not yet turned red. They are firm and have a tart, slightly tangy flavor, which makes them ideal for frying.

Can I Use Red Tomatoes Instead of Green?

I don't recommend it. Green tomatoes are firmer and hold up better during cooking. They provide that perfect tartness, which is key to this dish.

Do I Need to Peel the Tomatoes?

Nope! The skin helps keep the tomato intact and adds a bit of extra texture.

Can I Make These Gluten-Free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend.

I hope you love these fried green tomatoes as much as we do. Looking for More Southern Appetizers? Try These Out:

If you’ve tried this recipe or any other on my blog, please rate it and leave a comment below! I love hearing from you and seeing how your dishes turn out. Happy cooking!

air fryer fried green tomatoes on white plate with green tomatoes in back
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5 from 1 vote

Air Fryer Fried Green Tomatoes

These Air Fryer Fried Green Tomatoes are the perfect Southern appetizer or side dish you can easily make at home. They have a flavorful coating outside and tangy inside, making these air-fried green tomatoes a perfect addition to any meal.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: air fried green tomatoes, air fryer fried green tomatoes
Servings: 4 people
Calories: 288kcal
Author: Tanya

Ingredients

  • 2 large green tomatoes
  • ½ teaspoon Kosher Salt
  • 1 cup very fine cornmeal
  • ¾ cup all-purpose flour
  • 2 large eggs beaten
  • 2 Tablespoon hot sauce
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoned salt
  • Cooking spray

Instructions

  • Slice tomatoes into ¼-inch thick slices, sprinkle with salt, and rest for 15-20 minutes. Pat dry.
  • Meanwhile, set up a dredging station with two bowls, eggs & hot sauce in one bowl, cornmeal, flour & seasonings in another.
  • Dip each tomato slice in egg mixture, then flour mixture, making sure each slice is coated on both sides.
  • Preheat the air fryer to 400°F (200°C). Arrange tomato slices in a single layer in the air fryer basket.
  • Air fry for 5 minutes. Open the basket and spray the slices; flip the slices and spray the other side with cooking spray.
  • Close the basket and air fry for another 5 minutes, or until golden brown and crispy. Continue to cook the remainder of the slices in batches,
  • Serve hot with your favorite dipping sauce.

Notes

Slice the tomatoes into ¼-inch pieces. If they are any thicker than this, they may not cook evenly.

Nutrition

Calories: 288kcal | Carbohydrates: 51g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 1086mg | Potassium: 339mg | Fiber: 5g | Sugar: 3g | Vitamin A: 770IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 3mg

The Easiest Baked Chicken Leg Quarters Recipe

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These Oven Baked Chicken Leg Quarters are perfectly seasoned, tender, and deliciously crispy. It’s a must-try recipe that brings comfort and flavor straight from your oven.

baked chicken leg quarters on plate

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

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

Sometimes, simplicity is best, and it doesn't get much easier than seasoning chicken and baking it in the oven. This simple yet delicious recipe is always on our meal plan, mainly because it's so easy to prepare and always turns out perfectly. Who doesn't love crispy baked chicken?

For this recipe, I use a premade seasonings for ease. It can be homemade or your favorite store-bought brand. It's all about personal preference and what works best for you and your family.

Depending on how I season my chicken, I tend to bake these in a 13x9 pan and use the drippings to make gravy. Talk about a delicious home-cooked meal. You could add some cut-up potatoes and carrots to get a full meal in one dish.

If you love easy oven-baked recipes, try my oven-baked fish.

Ingredients You'll Need

Ingredient Amounts and full recipe instructions are in the Printable Recipe Card at the bottom of the post.

  • Chicken leg quarters - skin on, bone-in.
  • Olive oil - helps the seasoning stick to the chicken and aids in browning it in the oven.
  • All-purpose seasoning - or any seasoning blend you prefer. Even just salt and pepper will do. Some other favorites are chicken seasoning or lemon pepper.
ingredients for baked chicken leg quarters, chicken legs, olive oil, and all-purpose seasoning

Tools You'll Need

  • large baking dish or baking sheet lined with foil
  • Paper towels
  • Meat thermometer
  • Tongs

How to Make Oven-Baked Chicken Quarters

Preheat your oven to 400°F (200°C). A hot oven is crucial for getting that crispy skin we all love.

Place the seasoned chicken quarters in the baking dish or on a sheet pan. Make sure they’re not touching too much—this helps them cook evenly.

Pat the chicken quarters dry with paper towels. Rub the olive oil all over the chicken quarters, making sure to coat both sides. Then sprinkle the all-purpose seasoning evenly over the chicken. Use your hands to season under the skin for an extra flavor boost.

putting olive oil over the chicken while it's in the baking pan
seasoning chicken under the skin

Let the chicken marinate for 15 minutes while the oven is preheating.

Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 170°F (77°C) and the skin is crispy and golden brown. Use a quick-read meat thermometer to be sure.

raw seasoned chicken in pan before baking
baked chicken in dish

Remove the chicken from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, making for an even juicier bite.

Serve and enjoy! 🙂

baked chicken leg quarters in baking pan

How to Store Leftovers

  • Refrigerate: Place the chicken in an airtight container and store it in the fridge for up to 3 days.
  • Freeze: You can also freeze the chicken for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag.

Reheat in the oven at 350°F (175°C) until warmed through to enjoy them just like the first day.

What should I serve this with?

So many things, here are a few of our favorites:

Why use chicken leg quarters?

Chicken quarters are the thigh, leg, and part of the backbone of a chicken, offering flavorful dark meat that stays moist during cooking. They are also cost-effective, making them a great choice for budget-friendly and delicious meals. Plus, they are incredibly hard to overcook.

Tanya's Top Tips

  • If you’re short on time, you can increase the oven temperature to 425°F (220°C) and reduce the cooking time by about 10 minutes.
  • If you've got time or plan ahead, season the chicken and allow it to marinate in the fridge overnight.
  • Always allow the chicken to rest before serving—it makes all the difference!
  • Use an instant-read thermometer to check the temperature.

Related Questions You Might Have

How Do You Get Extra Crispy Skin?

For extra crispy skin, broil the chicken for the last 3-5 minutes of cooking. Keep a close eye on it to prevent burning. You’ll get that delightful crunch that everyone loves.

Can You Use Other Cuts of Chicken?

Absolutely! This recipe works great with chicken breasts, thighs, and even wings. Just adjust the cooking time accordingly.

How Do I Know When the Chicken is Done?

The best way to ensure your chicken is cooked through is to use a meat thermometer. The internal temperature should reach 170°F (77°C). If you don’t have a thermometer, cut into the thickest part of the thigh—if the juices run clear, you're good to go.

chicken leg quarters on plate with parsley around it

I hope you love this chicken leg quarters recipe as much as we do. Looking for more delicious baked chicken recipes? Try these out:

If you’ve 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 keeps me going and helps me improve my recipes for you.

baked chicken leg quarters on plate
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Oven Baked Chicken Leg Quarters

These Oven Baked Chicken Leg Quarters are perfectly seasoned, tender, and deliciously crispy. It’s a must-try recipe that brings comfort and flavor straight from your oven.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: baked chicken leg quarters
Servings: 4 people
Calories: 398kcal
Author: Tanya

Ingredients

  • 4 chicken quarters thighs and drumsticks, about 2 pounds
  • 2 Tablespoons olive oil
  • 2 Tablespoons all-purpose seasoning

Instructions

  • Preheat your oven to 400°F (200°C). Pat the chicken quarters dry with paper towels. Place the seasoned chicken quarters in a baking dish or on a sheet pan, ensuring they are not touching too much.
  • Rub olive oil all over the chicken quarters, coating both sides.
  • Sprinkle all-purpose seasoning evenly over the chicken. Season under the skin for extra flavor.
  • Let the chicken sit for 15 minutes while the oven preheats.
  • Bake in the preheated oven for 45-50 minutes, until the internal temperature reaches 170°F (77°C) and the skin is crispy and golden brown.
  • Remove the chicken from the oven and let it rest for 5-10 minutes.
  • Serve and enjoy!

Notes

  • For extra crispy skin, broil the chicken for the last 3-5 minutes of cooking, keeping a close eye on it to prevent burning.
  • Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Nutrition

Calories: 398kcal | Carbohydrates: 5g | Protein: 24g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 113mg | Potassium: 389mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 238IU | Vitamin C: 0.2mg | Calcium: 130mg | Iron: 4mg

Creamy Stovetop Mac and Cheese

by 2 Comments

This easy one-pot recipe for creamy stovetop mac and cheese is a game-changer! With minimal effort, you’ll have a comforting bowl full of cheesy goodness ready in no time.

stovetop mac and cheese in a pot with spoon sticking out

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

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

I've always been a mac and cheese fanatic, experimenting with everything from baked mac and cheese made with Velveeta to BBQ macaroni and cheese. Over the years, I've perfected many recipes, but I am always looking for new twists on this classic dish.

This stovetop version stands out because it’s incredibly simple—no need to make a roux or drain the noodles. Just add ingredients to the pot and watch as the magic happens.

During my research, I stumbled upon a recipe from Serious Eats that uses evaporated milk for the cheese sauce and boils the noodles in very little water until it's all absorbed. It worked perfectly, but I couldn't resist adding my spin by increasing the cheese (because you can never have too much cheese), using two kinds of cheese, and incorporating mustard powder for an extra kick.

If you love easy mac and cheese recipes, don't miss my air fryer mac and cheese or my slow cooker mac and cheese.

Ingredients for Creamy Stovetop Mac and Cheese (Ingredient Amounts in Recipe Card Below)

  • Elbow macaroni - or any pasta of your choice.
  • Water and salt - to cook the pasta.
  • Evaporated milk - allows the sauce to be smooth and creamy without making a roux,
  • Sharp cheddar and Gruyère cheese - I use two varieties of cheese, sharp cheddar and Gruyère. Freshly grated works best here.
  • Mustard powder - for flavor and to help create a smooth sauce.
ingredient for mac and cheese with labels

Tools Needed

  • 4-quart pot or skillet
  • Grater/shredder
  • Measuring cups and spoons
  • Wooden spoon or spatula

How to Make Stovetop Mac and Cheese

Step 1: Gather Your Ingredients

Make sure you have all your ingredients ready. Especially shred the cheese beforehand to avoid using pre-shredded cheese, which often contains additives that hinder melting.

Step 2: Cook the Pasta

Place the elbow macaroni in a 4-quart pot or skillet. Add just enough water to cover the pasta (about 2 cups, depending on the pot and pasta size) and a pinch of salt. Ensure the pasta is fully submerged.

Bring the water to a boil over medium-high heat, stirring occasionally, until the water is mostly absorbed and the pasta is almost al dente, about 6 minutes.

elbow macaroni in pot covered by water
elbow mac cooked with spoon stirring

Step 3: Prepare the Cheese Sauce in the pot with the Pasta

Once the pasta is cooked and the water is mostly absorbed, pour the can of evaporated milk into the pot with the pasta. Add the mustard powder. Stir well to combine and bring to a boil.

Once boiling, remove the pot from the heat and gradually add the shredded cheese, stirring constantly to melt and incorporate the cheese smoothly into the milk.

evaporated milk and noodles in pot
cheese on top of macaroni with spoon sticking out

Step 4: Serve

Serve the mac and cheese hot. Enjoy 🙂

macaroni in pot after cheese has been stirred in

Make Ahead and Storage

This stovetop mac and cheese can be prepared and stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of milk to maintain creaminess. I do not recommend freezing this as the texture of the cheese sauce can become grainy and separated upon thawing and reheating.

Variations

  • Cheese Varieties: Experiment with cheeses like Monterey Jack, Parmesan, or Gouda for unique flavors.
  • Protein Additions: Add cooked chicken, bacon, or hot dogs for a heartier meal.
  • Vegetable Add-ins: Stir in broccoli, peas, or sautéed spinach for added nutrition.
  • Seasoning Twists: Enhance flavor with garlic powder, black pepper, or a dash of hot sauce.

Tanya's Top Tips

  • Cheese Addition: Always add the cheese after removing the mac and cheese from the heat to avoid a grainy sauce. The hot noodles and milk will melt the sauce.
  • Sauce Thickening: When you initially make this, the sauce will be thin. Trust the process, as the cheese sauce will thicken up.
spoon lifting mac and cheese

Common Questions

How does this compare to boxed mac and cheese?

This stovetop mac and cheese has a richer, creamier sauce than most boxed versions, making it a more luxurious experience.

Can I use pre-shredded cheese?

While convenient, pre-shredded cheese often contains anti-caking agents that can affect the texture of the sauce. Freshly grated cheese is recommended for the best results.

I hope you like this creamy stovetop mac and cheese recipe as much as we do. If you're looking for meals to serve this with, check 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!

stovetop mac and cheese in a pot with spoon sticking out
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5 from 1 vote

Stovetop Mac and Cheese

This easy one-pot recipe for creamy stovetop mac and cheese is a game-changer! With minimal effort, you’ll have a comforting bowl of cheesy goodness ready in no time.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Side Dish
Cuisine: American
Keyword: stovetop mac and cheese, stovetop macaroni and cheese
Servings: 4 people
Calories: 675kcal
Author: Tanya

Ingredients

  • 8 ounces elbow macaroni or any pasta of your choice
  • Pinch of salt
  • 8 ounces sharp cheddar cheese shredded
  • 4 ounces Gruyere shredded
  • 12 ounce can of evaporated milk
  • ½ teaspoon mustard powder

Instructions

  • Place the elbow macaroni (or any pasta of your choice) in a 4-quart pot or medium skillet.
  • Add just enough water to cover the pasta (about 2 cups, depending on the size of your pot and pasta). Make sure the pasta is fully submerged.
  • Bring the water to a boil over medium-high heat. Let the pasta simmer, stirring occasionally, until the water is mostly absorbed and the pasta is cooked to almost al dente, about 6 minutes.
  • Pour the can of evaporated milk into the pot with the pasta. Add the mustard powder. Stir well to combine and bring to a boil.
  • Remove the pot from the heat and gradually add the shredded cheese, stirring constantly to melt and incorporate the cheese smoothly into the milk.
  • Serve the mac and cheese hot.

Notes

  • Feel free to experiment with different cheeses, such as Gruyère, Parmesan, or Gouda, for a unique flavor.
  • You can also add mix-ins like cooked bacon, caramelized onions, or sautéed spinach for added texture and flavor.

Nutrition

Calories: 675kcal | Carbohydrates: 52g | Protein: 35g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 113mg | Sodium: 667mg | Potassium: 453mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1040IU | Vitamin C: 2mg | Calcium: 922mg | Iron: 1mg

The Best Pressure Cooker Collard Greens Recipe (Southern-Style)

by 121 Comments

These Southern Style Pressure Cooker Collard Greens are flavorful, tender, and cooked in half the time as the stove top method. Now you can enjoy collard greens any day of the week!

collard greens in plate with bottom of instant pot in background

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

If you live in the South, then you know all about the amazing way collard greens are cooked down here. For me, southern-style collard greens are like a dream come true. It’s a must-have item I have to have on my Thanksgiving plate. I avoided making it at home for the longest time because of how long the process was of making the greens.

collard greens inside pressure cooker

But the Instant Pot Electric Pressure Cooker came to the rescue, and now I can make collards in less than an hour! I’m sharing my dump-and-go collard green recipe that can be made with little to no effort while you prepare the rest of your dinner. Lookout, Thanksgiving, my collards are going to be the easiest thing you make.

If you like these collard greens, try my slow cooker collard greens or my collard green soup.

A Quick Glance at the Ingredients Needed

  • For the potlikker/ broth - smoked turkey leg, onion, garlic, chicken broth, red pepper flakes, and apple cider vinegar. These ingredients give you some of the best-tasting broth with these greens.
  • Fresh Collard greens - chopped. I like buying pre-chopped bags, or you can buy and cut the fresh collards into 1-inch pieces.

How to make Pressure Cooker Collard Greens

Step 1: Add smoked turkey leg, onion, garlic cloves, red pepper flakes, and chicken broth into the Pressure Cooker.

first four ingredients in the instant pot

Step 2: Add the cut collard greens on top, pushing down so that the greens are not sticking out of the pressure cooker.

collard greens in instant pot

Step 3: Place the lid on the pressure cooker, making sure the valve is set to “Sealing.” Pressure cook on high pressure for 35 minutes.

Once time is up, do a quick release by switching the valve to “Venting.”

instant pot cover
instant pot valve set to venting

Step 4: Open the lid and remove the turkey leg from the pressure cooker. Use forks to shred the meat off the bone, then return it to the pressure cooker.

smoked turkey shredded

Step 5: Add Apple cider vinegar to the collards and stir.

finished pressure cooker collard greens in instant pot

Make-ahead and Storage Options

These greens are great for making ahead of time. Store the greens and the broth in an airtight container in the refrigerator for 3-4 days. They can also be frozen for 3-6 months.

Why you should eat more Collard Greens

Collard greens are rich in many essential vitamins and offer great health benefits. They are also delicious when prepared right and are a great way to introduce kids to vegetables. My 10-year-old loves these southern-style collard greens, so I often make them.

What makes these pressure cooker Collard Greens so Flavorful?

That good ol' turkey leg. I like to add a fully cooked smoked turkey leg to the Instant Pot Pressure Cooker. You can find these in any grocery store. It brings so much flavor to the collards. I don't even add salt when I prepare this recipe. It's just not needed. 

Feel free to use any smoked meat in this recipe, from smoked ham to bacon. It'll bring so much flavor to the greens. Or leave it out if you want to keep it meatless.

How long to cook collard greens in the Pressure Cooker

I prepared this recipe in my 6-quart Instant Pot electric pressure cooker. The pressure cook time for this recipe, as written, is 35 minutes. That is the perfect amount of time to allow the turkey leg meat to fall off the bone and to have the collards soften without turning to mush. If preparing this recipe without the turkey leg, adjust the pressure cook time to 25 minutes.

Looking for more Side Dishes? Try these out:

collard greens in plate with bottom of instant pot in background
Print Recipe
4.85 from 58 votes

Southern Style Pressure Cooker Collard Greens

These Southern Style Pressure Cooker Collard Greens are flavorful, tender, and cooked in half the time than the stove top method. Now you can enjoy collard greens any day of the week!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: pressure cooker collard greens
Servings: 6 people
Calories: 203kcal
Author: Tanya

Ingredients

  • 1 smoked turkey leg fully cooked
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 ½ cups chicken broth
  • 1 lb bag collard greens
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon Apple Cider Vinegar

Instructions

  • Add smoked turkey leg, onion, garlic cloves, red pepper flakes, chicken broth into Pressure Cooker. Then add collard greens on top, pushing down so that the greens are not sticking out the pressure cooker.
  • Place lid on pressure cooker, making sure the valve is set to “Sealing.”
  • Pressure cook on high pressure for 35 minutes.
  • Once time is up, do a quick release by switching the valve to “Venting.”
  • Open lid and remove turkey leg from pressure cooker. Use forks to shred the meat off the bone, returning the meat to the pressure cooker.
  • Add Apple cider vinegar to the collards and stir. Serve and enjoy.

Notes

  • To make this dish vegetarian, use vegetable broth and adjust the pressure cook time to 25 minutes.
  • This recipe was prepared in a 6-quart Instant Pot. Please adjust accordingly for 3-qt and 8-qt models.

Nutrition

Calories: 203kcal | Carbohydrates: 7g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 314mg | Potassium: 561mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3819IU | Vitamin C: 33mg | Calcium: 207mg | Iron: 2mg

This post was originally published on August 7, 2018. It has been updated with new helpful information and tips.

Southside Cocktail Recipe (Classic Gin Cocktail)

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This Southside cocktail is a tasty and sophisticated drink with a gin base, mint leaves, and citrus juice for a refreshing flavor. It is a great option if you want to impress guests or relax after a long day.

southside cocktail in glass with mint on side and gin bottle in corner

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

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

I like gin cocktails, and I've been exploring a few of the classics, like the Bee's Knees cocktail, the Pink Lady, and the French 75. So once I stumbled on the Southside on a restaurant menu, I had to try it. The combination of flavors immediately hooked me, and I appreciated how well they complemented each other. It's now one of my go-to cocktails, and I love making it at home for friends and family.

But what makes the Southside stand out? The key is in its simplicity. With only a few ingredients, this cocktail allows the flavors to shine. You'll like this one if you're a fan of mint and a light and refreshing drink.

The classic Southside cocktail uses lemon juice, which I included in this recipe. However, you can also substitute lime juice, which I often do, for a tangier and slightly sweeter taste.

Ingredients Needed

  • Fresh Mint Leaves: Adds a cool, fresh flavor.
  • Gin: The main alcohol, with a hint of herbs.
  • Lemon or Lime Juice: Brings a tart, citrusy taste.
  • Simple Syrup: Sweetens the drink.
ingredients for the southside cocktail on table

Tools Needed

  • Cocktail shaker
  • Muddler or spoon for mashing mint leaves
  • Martini glass or coupe glass

Instructions

In a cocktail shaker, add 6 to 8 fresh mint leaves and gently muddle them to release the oils.

Add gin, lemon or lime juice, and simple syrup to the shaker with ice.

hand dropping mint into cocktail shaker
drink being poured into coktail shaker

Shake vigorously until well-chilled, about 15-20 seconds.

Strain the mixture into a chilled martini or coupe glass.

cocktail in cocktail shaker being shaken
cocktail being poured into glass

Garnish with a sprig of fresh mint if desired.

southside cocktail in glass with mint on side

Tanya's Top Tips for Making the Perfect Southside Cocktail

  1. Use Fresh Ingredients: The freshness of the mint leaves and citrus juice can make all the difference. Always opt for fresh mint and freshly squeezed lemon or lime juice to get the best flavors.
  2. Quality of Gin: Because the Southside is a gin-forward cocktail, the type of gin you use will greatly influence the taste. Go for a high-quality gin with botanical notes that complement the mint and citrus. I tend to use Bombay Sapphire.
  3. Muddling Technique: Gently muddle the mint leaves to release their oils without tearing them into small pieces. This will give your cocktail a fresh minty aroma without any bitterness.
  4. Proper Shaking: Shake the cocktail well, like using some force, to ensure all the ingredients are thoroughly mixed and chilled. Once you pour the cocktail, you'll notice a few bits of mint go through the strainer. That's exactly what you want; it's delish!
  5. Glass Choice: Serve your Southside in a martini or coupe glass for a classic touch. Chilling the glass beforehand will keep your cocktail colder for longer.
  6. Add a mint sprig to your drink for a beautiful look and a stronger mint smell while you sip.

Common Questions About the Southside Cocktail

What type of gin works best for a Southside cocktail?

Any high-quality gin will work. I usually grab Bombay Sapphire, but I've also used Indoggo Strawberry Gin, which was delicious.

Can I use dried mint instead of fresh mint leaves?

I don't recommend using dried mint in this drink.

Is it better to use lemon juice or lime juice?

Both lemon and lime juice work well in a Southside cocktail. Lemon juice provides a more classic and balanced tartness, while lime juice offers a tangier and slightly sweeter taste. Feel free to experiment with both to see which you prefer!

Can I make a non-alcoholic version of the Southside?

Absolutely! For a non-alcoholic Southside, you can replace the gin with a non-alcoholic spirit or a mix of club soda and tonic water. The essential elements are the mint, citrus, and simple syrup, which will still impart a delightful, refreshing taste.

What is the history of the Southside cocktail?

The Southside cocktail's origins are somewhat murky, but it is believed to have gained popularity during the Prohibition era. Some legends suggest it was a favorite among gangsters in Chicago's South Side. Others trace it back to the Southside Sportsmen's Club on Long Island. Regardless of its history, its enduring appeal lies in its refreshing simplicity and balanced flavors.

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

southside cocktail in glass with mint on side and gin bottle in corner
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Southside Cocktail

This Southside cocktail is a tasty and sophisticated drink with a gin base, mint leaves, and citrus juice for a refreshing flavor. It is a great option if you want to impress guests or relax after a long day.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: southside cocktail, southside cocktail recipe
Servings: 1 person
Calories: 218kcal
Author: Tanya

Ingredients

  • 6-8 fresh mint leaves
  • 2 ounces gin
  • 1 ounce fresh lemon juice or lime juice
  • 1 ounce simple syrup or to taste

Instructions

  • Gently muddle the mint leaves in a cocktail shaker.
  • Add the gin, lemon juice, and simple syrup.
  • Fill the shaker with ice and shake until well-chilled, about 15-20 seconds.
  • Strain into a chilled coupe glass. Garnish with a mint sprig.

Notes

  • Adjust the amount of simple syrup to your desired sweetness.
  • For a fun twist, try using flavored gin, such as strawberry or elderflower.
  • Feel free to substitute vodka for gin in this recipe. 

Nutrition

Calories: 218kcal | Carbohydrates: 24g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Sodium: 19mg | Potassium: 82mg | Fiber: 1g | Sugar: 21g | Vitamin A: 257IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg

Easy Shrimp Salad Recipe

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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.

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

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
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4 from 2 votes

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.

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

One of my favorite 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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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.

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

I've 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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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 12 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.

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

This 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. You can also skip the peeling of the potatoes if you prefer. 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
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5 from 4 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, 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.
  • Peel the potatoes or keep them unpeeled, depending on your preference. 

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

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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.

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

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

I love 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.

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

I love a 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.

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

I love 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 3 Comments

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.

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

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 2 votes

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

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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

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

This 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 6 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

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

We 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

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

  • 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. For this recipe, you will use some of the sauce from the can and 1 pepper.
  • 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 ingredient is the chipotle marinade. Combine the chipotle pepper sauce from the can, the chipotle pepper, 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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5 from 1 vote

​​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 adobo sauce (from a can of chipotle peppers in adobo sauce) + 1 chipotle pepper from the can
  • 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 pepper sauce, the chiptle pepper, 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.

Notes

The small can of “chipotle peppers in adobo” contains both sauce and peppers. For this recipe, scoop out 3 Tbsp of the sauce and drop in one whole pepper.

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.

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

I 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.

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

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