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Ranch Water Cocktail (Refreshing Drink)

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This Ranch Water cocktail is the epitome of refreshment. With just tequila, lime, and sparkling water, it's perfect for cooling down on a hot day or unwinding in the evening.

ranch water cocktails with lime on top

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I'm a huge fan of light and refreshing cocktails, especially when soaking up the sunny weather. And let me tell you, summers in North Carolina can really turn up the heat.

That's precisely when this Ranch Water cocktail becomes a game-changer. It's incredibly simple, with just three key ingredients: tequila, lime juice, and sparkling mineral water. For a little extra zing, add a dash of salt or Tajín on the rim.

While this cocktail hails from West Texas, where it's a staple for beating the heat, it's quickly become my go-to drink here in my state. If you're a fan of refreshing tequila cocktails, try out my paloma recipe.

A Quick Look at the Ingredients and Tools

ingredients for ranch water on table
  • Tequila - you can use blanco tequila or reposado for this recipe, but I enjoy making this with blanco.
  • Fresh lime juice - I prefer to use fresh lime juice, but
  • Sparkling water - any brand works, but Topo Chico is used most often and gives the drink great fizz

Tools Needed

  • Highball or Collins glass
  • Jigger (or measuring tool)
  • Spoon (for stirring)

How to Make This Cocktail Recipe in 4 Easy Steps

Chill Your Glass: Start by chilling a highball or Collins glass to keep your cocktail cool and refreshing. It'll be fine if you skip this step; it's just great for those extra hot days.

Mix the Base: Fill the glass with ice, pour in the tequila, and add fresh lime juice.

Top It Off: Gently top with sparkling water, ideally Topo Chico.

tequila being poured into glass
topo chico being poured into glass

Garnish and Serve: Garnish with a lime wedge, stir gently, and serve immediately to capture the best flavors.

ranch water cocktails with lime on top

How to Batch Ranch Water for a Party

For a party-friendly batch of Ranch Water, mix tequila and lime juice in a large pitcher and keep it chilled. Set up glasses pre-rimmed with salt or Tajín and slices of lime. When guests arrive, fill glasses with ice, pour the tequila-lime mixture over, and top with sparkling mineral water to keep it fizzy. This setup allows you to enjoy your party without constantly playing bartender, and guests can easily serve themselves.

Tips and Variations

  • Go Spicy: Add a few slices of jalapeño to the glass before adding ice for a spicy kick.
  • Add a Fruity Twist: Muddle a few raspberries or add a splash of grapefruit juice for a sweet and tart variation.
  • Make it sweeter: I love this drink as is, but some of my friends found it too sour. Add a splash of simple syrup if you like sweeter drinks.
  • Customize Your Rim: For an extra pop of flavor, rub the rim of your glass with lime and dip it in coarse salt or Tajín before assembling your drink.
spoon stirring drink

Serving Suggestions

Ranch Water is perfect as a standalone refresher or paired with light appetizers like ceviche or guacamole. It’s also the ideal companion for a backyard BBQ or a casual dinner under the stars.

Tanya’s Top Tips

  • Use Quality Tequila: The simplicity of Ranch Water means the quality of your tequila will shine through. Opt for a high-quality blanco or reposado to really make your cocktail sing.
  • Chill Your Ingredients: Keep your tequila and Topo Chico in the fridge before making your drink to ensure it’s refreshingly cold.

Looking for more refreshing cocktails? Try these out:

  • Classic Margarita: A perfect mix of tequila, lime, and Cointreau, famous for its tangy and salty edge. Classic Margarita Recipe
  • Bee's Knees: Combines gin with honey syrup and lemon for a sweet and citrusy drink. Bee's Knees Recipe
  • Southside: A gin-based cocktail with mint, simple syrup, and lemon, refreshing like a mojito. Southside 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!

ranch water cocktails with lime on top
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5 from 1 vote

Ranch Water Recipe

A crisp, refreshing Texas-style cocktail, Ranch Water is the perfect drink for warm days. Made with just three simple ingredients—tequila, lime, and sparkling water—this light and bubbly drink is a go-to for easy sipping.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: ranch water, ranch water cocktail
Servings: 1 person
Calories: 138kcal
Author: Tanya Harris

Ingredients

  • 2 ounces tequila blanco or reposado
  • 1 ounce fresh lime juice adjust to taste
  • 4 to 6 ounces sparkling water Topo Chico preferred
  • Ice
  • Lime wedge for garnish

Instructions

  • Fill a highball or Collins glass with ice. Pour in the tequila and fresh lime juice.
  • Top with sparkling water and gently stir to combine.
  • Garnish with a lime wedge and enjoy immediately!

Notes

For a party-friendly batch of Ranch Water, mix tequila and lime juice in a large pitcher and keep it chilled. Pour over ice and top with sparkling mineral water right before serving.

Nutrition

Calories: 138kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.02g | Polyunsaturated Fat: 0.01g | Sodium: 25mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 0.5g | Vitamin A: 14IU | Vitamin C: 9mg | Calcium: 10mg | Iron: 0.1mg

Easy Garlic Noodles in Your Instant Pot or Pressure Cooker

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These delicious Garlic Instant Pot Noodles are too easy to make. This tasty dump-and-go noodle recipe is a quick weeknight meal you will want to make over and over….and over again.

garlic noodles in pot

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Every once in a while hubby and I will go on a lunch date to one of our favorite sushi restaurants. They have an all-you-can-eat buffet that comes with some pretty cool appetizers.

One appetizer on the list are some tasty garlic noodles.

So before I get sushi wasted, I always load up on a ton of garlic noodles. And then the thought occurred to me, these garlic noodles would be great in my Instant Pot Pressure Cooker.

So here you go...the most easiest and tastiest Garlic Instant Pot noodles.

garlic noodles on plate

Ingredients Needed

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

  • Liquids: water, chicken broth, soy sauce, oyster sauce, sesame oil
  • Main Ingredients: thin spaghetti noodles, garlic, brown sugar, chili paste (Sambal Oelek)
  • Toppings: sesame seeds, green onions

Tools Needed

  • Instant Pot (or any electric pressure cooker)
  • Measuring cups and spoons
  • Whisk Cutting board
  • Chef's knife
  • Stirring spoon or spatula

How to make Garlic Instant Pot Noodles

First, whisk together your sauce ingredients and then pour ingredients in the Pressure Cooker insert. 

Then, you break your spaghetti noodles in half and lay them on the noodles in a fan. Push the noodles down, making sure they are covered with the liquid. Cover and cook on high pressure for 6 minutes. 

 When timer is up, do a quick release. Open the pot and see the magic of cooked noodles. Do a quick stir and serve. 

pressure cooker garlic noodles in bowl

What are the best noodles for your Instant Pot?

I love making Instant Pot Pasta. I’ve used elbow macaroni, large shells in my white cheddar pressure cooker pasta recipe, rotini, and now thin spaghetti noodles.

For this recipe, thin spaghetti worked great.

For the ratio of noodles to liquid, I used 1:2 (1 part noodles, 2 parts liquid) but added a few more tablepsoons of soy sauce and oyster sauce for flavor. The noodles will still suck up the extra liquid. So that's 8 oz of pasta for about 2 cups of liquid. 

Storing and Reheating Your Garlic Noodles for Lasting Freshness

To keep your Garlic Instant Pot Noodles tasting as fresh as the day you made them, proper storage is key. Allow the noodles to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 to 4 days.

When you're ready to enjoy your noodles again, reheat them gently in the microwave or on the stovetop. Add a splash of water or additional soy sauce to prevent the noodles from drying out during reheating.

Customizing Your Garlic Noodles: Adding Chicken or Vegetables

Chicken: For chicken, add small cubed chicken breast at the beginning with the liquids. Cook following the directions and times indicated.

Vegetables: Toss in quick-cooking vegetables like bell peppers, snap peas, or spinach after the noodles have finished cooking. Stir them into the hot noodles right before serving. The residual heat will cook the vegetables lightly, maintaining their crunch and vibrant color.

I hope you enjoy these Garlic Instant Pot Noodles as much as we do. 

Looking for more Pressure Cooker Side Recipes? Try these out...

These are also great served with these egg rolls.

Pin Garlic Instant Pot Noodles for Later

instant pot noodles in instant pot
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4.80 from 20 votes

Garlic Instant Pot Noodles

These delicious Garlic Instant Pot Noodles are too easy to make. This tasty dump and go noodle recipe is a quick weeknight meal you will want to make over and over….and over again. 
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Side Dish
Cuisine: Chinese
Keyword: garlic instant pot noodles
Servings: 4 people
Calories: 261kcal
Author: Tanya Harris

Ingredients

Instructions

  • Combine water, chicken broth, garlic, soy sauce, brown sugar, oyster sauce, sesame oil, and chili paste in the Instant Pot. Whisk to fully incorporate. 
  • Place broken spaghetti noodles on top, making sure they are spread out in the pot and covered by the liquid.
  • Cover the Instant Pot and cook on High pressure for 6 minutes. Once timer goes off, do a quick release. 
  • Once all pressure is released, open the pot and stir the pasta noodles, allowing the noodles to separate and the sauce to thicken.
  • Serve and top with sesame seeds and green onions if desired. Enjoy 🙂

Notes

Notes on Garlic Instant Pot Noodles

  • When laying the spaghetti noodles in the pot, try to lay them in a fan motion, so they are somewhat separated.
  • Once you open the pot after cooking, the noodles will look stuck together and there will be liquid. A quick stir will separate the noodles and suck up the sauce. These noodles are great for meal prep.
  • This recipe was made in a 6Qt sized Instant Pot.  I've also made it in my Our Place Dream Cooker. This recipe works great in both devices. 
 

Nutrition

Calories: 261kcal | Carbohydrates: 51g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 853mg | Potassium: 189mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg

Step by Step Photos of Garlic Instant Pot Noodles

crushed garlic
Prepare your ingredients. I like to use a garlic press to mince my fresh garlic. 
instant pot garlic noodles sauce
Whisk your water, chicken broth, garlic, soy sauce, brown sugar, oyster sauce, sesame oil, and chili paste. Add to your IP. 
instant pot noodles in the instant pot
Add your thin spaghetti noodles to the pot, pushing fown to ensure they are covered with liquid. 
finished instant pot noodles
Pressure cook on high pressure for 6 minutes and then quick release. Enjoy 🙂

This recipe was first published on October 2, 2018. It has since been updated with additional helpful information.

Homemade Ham Glaze Recipe (Sweet & Tangy)

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A perfectly glazed ham is the highlight of any holiday table. This homemade ham glaze recipe makes sure your ham has a tasty coating. Made with pineapple juice, brown sugar, honey, and warm spices, it makes every bite of your ham mouthwatering.

pastry brush in ham glaze

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

There’s nothing quite like the smell of a ham baking in the oven, filling the kitchen with warm, festive aromas. Growing up, my family always had a glazed ham at Easter, Thanksgiving, and Christmas. It was the dish we looked forward to most, and the secret was always in the glaze.

Most hams come with premade packets, but I find that those can sometimes be overwhelmingly sweet. I like to add a little pazazz to my glaze, like mustard and spices, making it a unique yet delicious glaze for ham.

If you need a ham recipe, try my baked ham or my air fryer Holiday ham.

Ingredients You’ll Need

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

This easy ham glaze requires just a few pantry staples:

  • Sweet and Tangy Base: Pineapple juice, brown sugar, and honey
  • Flavor Boosters: Yellow mustard, apple cider vinegar, Worcestershire sauce
  • Seasonings: Black pepper, onion powder, ground cloves

Tools Needed

  • Medium saucepan
  • Whisk
  • Measuring cups and spoons
  • Pastry brush (or spoon)
  • Stovetop
  • Airtight container

How to Make This Ham Glaze Recipe

Making your own homemade ham glaze couldn’t be easier! Follow these simple steps:

In a medium saucepan over medium-high heat, whisk together pineapple juice, brown sugar, honey, mustard, apple cider vinegar, Worcestershire sauce, black pepper, onion powder, and ground cloves.

Bring the mixture to a boil, then reduce the heat and let it simmer for 8-10 minutes, stirring occasionally, until it thickens slightly.

spoon picking up ham glaze

Remove from heat and let the glaze cool for a few minutes. Brush or spoon it over a fully cooked ham prior to baking the ham covered in the oven.

ham glaze being poured on ham prior to baking

You'll also want to brush the glaze on the ham during the last 10-20 minutes of baking (uncovered) for the perfect caramelized finish.

ham glaze dripping on ham from pastry brush

This glaze is enough to cover a whole 10 pound ham.

Other Delicious Ways to Use This Ham Glaze

This glaze isn’t just for ham! Try it on these delicious alternatives:

  • Roasted Vegetables – Toss carrots, Brussels sprouts, or sweet potatoes with a drizzle of the glaze before roasting.
  • Grilled Chicken or Pork – Brush it over chicken thighs or pork chops while grilling for a flavorful coating.
  • Salmon Glaze – This glaze works beautifully on baked salmon for a sweet and tangy seafood dish.
pastry brush in halm glaze in bowl

How to Store Leftover Ham Glaze

If you have extra glaze, here’s how to store it:

  • Refrigerate – Store leftover glaze in an airtight container in the fridge for up to 1 week.
  • Freeze – The glaze can be frozen for up to 2 months. Pour it into a freezer-safe container, leaving space for expansion.
  • Reheat – Warm on the stove over low heat, adding a splash of water or juice to loosen it if needed.

You can always make this glaze ahead of time to free up some prep on your big day. Just store it in the fridge or freezer beforehand.

Tanya’s Top Tip

Apply the glaze prior to baking and throughout the last 10-20 minutes of baking for the best flavor.

I’d love to hear how this ham glaze recipe turns out for you! Leave a comment below and let me know how you like it.

pastry brush in ham glaze
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5 from 1 vote

Homemade Ham Glaze Recipe

A perfectly glazed ham is the highlight of any holiday table. This homemade ham glaze recipe makes sure your ham has a tasty, sticky, caramelized coating. Made with pineapple juice, brown sugar, honey, and warm spices, it makes every bite of your ham mouthwatering.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: American
Keyword: ham glaze recipe
Servings: 20 people
Calories: 55kcal
Author: Tanya Harris

Ingredients

  • ½ cup pineapple juice
  • ¾ cup light brown sugar packed
  • ⅓ cup honey
  • ¼ cup yellow mustard
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • ⅛ teaspoon ground cloves

Instructions

  • In a medium saucepan over medium-high heat, whisk together all ingredients.
  • Bring to a boil, then reduce heat and simmer for 8-10 minutes until slightly thickened.
  • Remove from heat and let cool slightly before brushing over the ham.

Notes

  • Use on ham prior to baking, covered, as well as during fully cooked ham during the last 10-20 minutes of baking, uncovered.
  • This glaze is enough to cover a whole 10-pound ham. The glaze yields 1 ½ cups. 

Nutrition

Calories: 55kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Sodium: 41mg | Potassium: 32mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.2mg

Homemade Seasoned Salt Recipe

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This homemade seasoned salt as your kitchen's secret weapon. It features the perfect mix of seasonings that complements the salt well. You'll want to use it all the time.

seasoned salt in a bowl

I've always been a huge fan of grab-and-use seasonings that make cooking simpler and more flavorful. Years ago, I checked the ingredients on my Lawry's seasoning salt bottle. This inspired me to create my own seasoning salt for my recipes.

It has become a staple in our home. We sprinkle it on everything from french fries to pan-seared chicken breasts and pork chops.

The best part of making your own is that you control what goes in. There are no preservatives or anti-caking agents. Plus, you likely have all the ingredients at home already.

If you like making your own homemade seasoning recipes, then you will love this all-purpose seasoning.

Ingredients Needed

  • Salt Base: Fine salt, celery salt
  • Aromatics: Onion powder, garlic powder
  • Flavor Enhancers: Paprika, turmeric
  • Sweetener: Granulated sugar
ingredients for seasoned salt in a bowl with labels

How to Make This Recipe

Measure all ingredients accurately using measuring spoons.

Add all ingredients to a small mixing bowl. Whisk the mixture thoroughly until the color is uniform and all ingredients are fully incorporated.

Transfer your homemade seasoned salt to an airtight spice jar or container for storage. Store in a cool, dry place away from direct sunlight to maintain freshness and flavor potency.

seasoned salt in white container

The whole process takes just 5 minutes, and you'll have a homemade seasoning blend that rivals any store-bought option!

What Makes Homemade Seasoned Salt Better?

Making your own seasoned salt gives you complete control over the flavor profile. Many commercial blends contain additives like tricalcium phosphate and anti-caking agents that you can avoid when making it yourself. Plus, the vibrant color from the paprika and turmeric makes dishes look as good as they taste!

Variations

Make this recipe suite your taste by adding some of these tweaks.

  • Spicy Blend: Add ¼ teaspoon of cayenne pepper for a kick of heat.
  • Herb-Enhanced: Mix in ½ teaspoon of dried thyme or oregano for an herbal note.
  • Low-Sodium Version: Reduce the salt by half and increase other spices slightly to maintain flavor balance.
  • Smoky Variation: Substitute regular paprika with smoked paprika for a deeper, smokier profile.

Serving Suggestions

  • Proteins: Season chicken, pork chops, steaks, or fish before cooking for enhanced flavor.
  • Vegetables: Sprinkle on roasted potatoes, Brussels sprouts, cauliflower, or broccoli before roasting.
  • Snacks: Elevate popcorn, french fries, or homemade potato chips with a light dusting.
  • Eggs: Add to scrambled eggs or omelets for a flavor boost.
  • Dips: Mix into sour cream or Greek yogurt for a quick and tasty dip.

How to Store Your Seasoned Salt

Store your homemade seasoning salt in an airtight container in a cool, dry place away from direct sunlight and heat sources. When properly stored, this seasoned salt blend will maintain its flavor potency for up to 6 months, though the vibrant color may fade slightly over time.

spoon picking up seasoned salt

How much Seasoned Salt should I use?

Use homemade seasoned salt as you would regular salt. Since the base is still salt, adjust to your taste! Start with ½ to 1 teaspoon per pound of meat or ¼ teaspoon per serving for vegetables, fries, or sauces. Adjust based on your preference!

Tanya's Top Tips

  • Use fine salt rather than coarse salt for better blending and more even distribution of flavors.
  • Mix in a small batch first to test the flavor profile, then adjust to your preference before making a larger amount.
  • Label your container with the date made to keep track of freshness.

I hope you love this homemade seasoned salt blend. If you're looking for more homemade spice blends, try these out:

seasoned salt in a bowl
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Homemade Seasoned Salt

This homemade seasoned salt as your kitchen's secret weapon. It features the perfect mix of seasonings that complements the salt well. You'll want to use it all the time.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: seasoned salt
Servings: 0.5 cup
Calories: 0.5kcal
Author: Tanya Harris

Ingredients

Instructions

  • In a small bowl, whisk together all ingredients until fully combined.
  • Transfer the mixture to an airtight spice jar or container.
  • Store in a cool, dry place and use as needed to season meats, vegetables, and more.

Nutrition

Calories: 0.5kcal | Carbohydrates: 0.1g | Protein: 0.01g | Fat: 0.003g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 151mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 5IU | Vitamin C: 0.01mg | Calcium: 0.2mg | Iron: 0.01mg

Moist Carrot Cake Recipe with Cream Cheese Frosting

by 8 Comments

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

slice of carrot cake with fork on side

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

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

A Quick Look at the Ingredients

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

ingredients for carrot cake on table

Dry Ingredients

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

Wet Ingredients

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

Add-ins

  • pecans or walnuts

For the Frosting

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

Tools You’ll Need for This Recipe

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

How to Make This Easy Carrot Cake Recipe

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

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

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

dry ingredients mixed in bowl
eggs and wet inrgdients in bowl

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

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

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

carrot cake batter in bwl with nuts on top

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

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

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

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

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

cream cheese frosting in bowl

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

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

slice of carrot cake with fork breaking it apart

What Makes Carrot Cake So Moist?

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

How to Store this Carrot Cake

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

Serving Suggestions

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

Tanya's Top Tips

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

FAQs

Can I make carrot cake ahead of time?

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

Do I have to use nuts in carrot cake?

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

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

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

    Carrot Cake Recipe

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

    Ingredients

    For the Cake

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

    For the Cream Cheese Frosting

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

    Instructions

    For the Cake

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

    For the Cream Cheese Frosting

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

    Notes

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

    Nutrition

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

    Jamaican Pepper Shrimp Recipe

    by 1 Comment

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

    Jamaican pepper shrimp in black pan

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

    Ingredients Needed

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

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

    Tools Needed

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

    How to Make This Recipe

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

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

    Raw shrimp in bowl covered with seasoning

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

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

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

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

    Garlic, onion, and broth in pan
    Shrimp in pan

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

    Spice Adjustments for Pepper Shrimp

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

    Storage Information

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

    Serving Suggestions

    This peppered shrimp pairs wonderfully with traditional Jamaican sides like:

    jamaican pepper shrimp close up in skillet

    Tanya's Top Tips

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

    FAQs

    Where can I find annotto powder?

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

    What gives Jamaican pepper shrimp that bright red color?

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

    Jamaican pepper shrimp in black pan
    Print Recipe
    5 from 1 vote

    Jamaican Pepper Shrimp

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

    Ingredients

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

    Crispy Oven-Baked Fries (Homemade)

    by 2 Comments

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

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

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

    What Makes These Oven Fries So Crispy?

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

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

    Ingredients

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

    Tools

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

    How to Make Oven Baked Fries

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

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

    cut potatoes soaking in water

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

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

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

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

    uncooked fries on baking sheet
    baked fries on baking sheet pan

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

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

    close up of baked fries on sheet pan

    Customize to Your Taste

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

    What to Serve with Oven Baked Fries

    These crispy oven baked fries go well with:

    How to Store Leftover Fries

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

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

    oven baked fries in plate with kecthup on side

    Can You Freeze Oven Baked Fries?

    You can freeze these fries before or after baking:

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

    Tanya’s Top Tips

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

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

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

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

    Oven Baked Fries

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Homemade Ginger Dressing Recipe (Hibachi Style)

    by Leave a Comment

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

    ginger dressing in glass bottle

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

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

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

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

    Ingredients Needed

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

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

    Tools Needed

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

    How to Make Ginger Salad Dressing

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

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

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

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

    spoon holding up ginger dressing to show texture

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

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

    Tips and Variations

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

    Storage and Shelf Life

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

    Serving Suggestions

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

    FAQs

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

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

    Can I make ginger dressing without a food processor?

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

    ginger dressing in glass container
    Print Recipe
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    Homemade Ginger Dressing

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Whiskey Sour Recipe: A Classic Cocktail

    by Leave a Comment

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

    whiskey sour in glass with cherry on top

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

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

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

    A Quick Look at The Ingredients

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

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

    How to Make a Whiskey Sour Cocktail

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

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

    whiskey sour ingredients in cocktail shaker

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

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

    Strain into a rocks glass over fresh ice.

    shiskey sour being poured into glass
    foam being poured into glass

    Garnish with a lemon twist or cherry.

    whiskey sours in glass with cherry on top

    How to Get the Best Foam

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

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

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

    No Egg? No Problem

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

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

    A Brief History

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

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

    Delicious Variations

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

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

    Looking for more whiskey cocktails? Try these out:

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

    whiskey sour in glass with cherry on top
    Print Recipe
    No ratings yet

    Whiskey Sour

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Easy Vodka Sauce Recipe (Ready in 20 Minutes)

    by Leave a Comment

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

    vodka sauce in pan with spoon
    close up Tanya holding bowl

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

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

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

    Happy Cooking, Tanya

    What Makes This Vodka Pasta Sauce So Special?

    If you’ve never made vodka sauce, you’re in for a treat! The vodka enhances the tomatoes, adding a little tang and richness without any boozy taste. The alcohol cooks off, leaving behind nothing but flavor.

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

    vodka sauce covering penne noodles

    A Quick Look at the Ingredients

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

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

    How to Make This Creamy Vodka Pasta Sauce

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

    tomato paste and seasonings and butter in skillet

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

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

    vodka sauce in skillet

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

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

    vodka sauce covering noodles with basil leaf on top

    Tanya’s Top Tips

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

    Perfect Pairings for Vodka Sauce

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

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

    Make It Your Own

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

    Storage Tips

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

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

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

    FAQs

    Is there actual alcohol in vodka sauce?

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

    What do you make with vodka sauce?

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

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

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

    vodka sauce in pan with spoon
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    Vodka Sauce Recipe

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Fall-Off-The-Bone Braised Beef Shanks

    by 17 Comments

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

    braised beef shanks in pot with spoon picking up beef shank
    pic of Tanya

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

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

    -♡ Tanya

    Recipe Quick Facts

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

    A Quick Look at the Ingredients

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

    • Beef Shanks – With their impressive center bone for deep flavor
    • For the Spice Rub: Light brown sugar, kosher salt, allspice, ground ginger, black pepper
    • The Base: Onion, carrots, celery (the classic mirepoix trio), fresh garlic cloves, olive oil for searing
    • The Braising Liquid: Crushed tomatoes, beef broth, dry red wine (optional, but highly recommended), bay leaf
    • For Finishing: Salt and freshly ground black pepper, and fresh parsley
    ingredients for braised beef shanks on table
    Mercer Culinary Enameled Cast Iron Round Dutch Oven, 6 qt., Matte Black
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    How to Make Fall-Off-The-Bone Tender Beef Shanks

    Step 1: Preheat your oven to 325°F (163°C) and position the oven rack in the middle. In a small bowl, combine the brown sugar, kosher salt, allspice, ground ginger, and black pepper to make your spice rub.

    Step 2: Pat the beef shanks dry with paper towels. Generously coat each shank with the spice mixture, making sure they’re well covered on all sides.

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

    seasoned raw beef shanks on table
    browned beef shanks in pot

    Step 4: Remove the shanks to a plate and set them aside. In the same pot, add the chopped yellow onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally and scraping up the browned bits from the bottom.

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

    vegetables in pot cookes and softened

    Step 5: If using red wine, pour it in and stir, and let it simmer for about 2 minutes, allowing the alcohol to cook off while deglazing the pot.

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

    beef shanks in pot covered with braising liquid

    Step 6: Cover the pot with a tight-fitting lid and place it in the preheated oven (middle rack). Braise for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone. Remove from the oven.

    Step 7: Remove the bay leaf and season with additional salt and black pepper to taste. Garnish with chopped fresh parsley before serving.

    Other Cooking Methods

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

    • Pressure Cooker: 45 minutes at high pressure, followed by a natural release.
    • Slow Cooker: Sear the shanks first, then cook for 7-8 hours on low or 4-5 hours on high.
    braised beef shanks in pot with spoon lifting a beef shank

    Serving Suggestions

    This braised beef shank recipe is best served with:

    🥔 Creamy mashed potatoes - my favorite base for these fall-apart beef shanks and gravy.

    🍚 Steamed white rice, coconut rice, or buttery polenta

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

    Tanya’s Top Tips

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

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

    braised beef shanks in pot with spoon picking up beef shank
    Print Recipe
    5 from 6 votes

    Braised Beef Shanks

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

    Ingredients

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

    Jerk Salmon (Easy and Flavorful)

    by 2 Comments

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

    jerk salmon on a plate with white rice

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

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

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

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

    A Quick Look at The Ingredients

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

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

    Essential Tools Needed

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

    How to make Jamaican Jerk Salmon

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

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

    uncooked salmon filets covered in jerk seasoning

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

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

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

    honey and lime juice mixed in bowl

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

    cooked salmon with glaze on top

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

    finished Jamaican jerk salmon on baking sheet

    Tips for Perfectly Cooked Salmon

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

    Tanya's Tips for the Best Jerk Salmon

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

    Make Ahead and Storage Instructions

    Make Ahead:

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

    Storage:

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

    Reheating Tips:

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

    Serving Suggestions

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

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

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

    Jerk Salmon Recipe

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

    Ingredients

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

    French 75 Cocktail: The Elegant Champagne Sipper

    by Leave a Comment

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

    champagne glasses fill with french 75 cocktails

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

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

    A Quick Look at the Ingredients

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

    Bar Tools You’ll Need

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

    How to Make a French 75

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

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

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

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

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

    champagne topping the cocktail

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

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

    Tanya's Top Tips

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

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

    Flavor Variations

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

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

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

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

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

    champagne glass fill with french 75 cocktails
    Print Recipe
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    French 75

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Homemade Spicy Vodka Rigatoni Recipe

    by 5 Comments

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

    spicy vodka rigatoni in cooking pan
    pic of Tanya

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

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

    A Quick Look at the Ingredients

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

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

    How to Make Spicy Rigatoni Vodka Pasta

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

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

    drained pasta with reserved pasta noodles

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

    browned Italian sausage in pan

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

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

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

    tomato paste, peppers, and reduced vodka

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

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

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

    spicy vodka rigatoni in serving bowl

    Tanya’s Top Tips

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

    Make Ahead and Storage Instructions

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

    Recipes to Serve with Spicy Rigatoni Vodka Pasta

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

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

    spicy vodka rigatoni in cooking pan
    Print Recipe
    4.67 from 3 votes

    Spicy Vodka Rigatoni

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

    Ingredients

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

    Instructions

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

    Video

    Nutrition

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

    Copycat Big Mac Sauce (Homemade & Easy)

    by 11 Comments

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

    big mac sauce mixed in bowl

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

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

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

    A Quick Look at the Ingredients

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

    Base Ingredients:

    Mayonnaise, sweet pickle relish, yellow mustard

    Seasonings & Flavor Enhancers:

    Paprika, garlic powder, onion powder, white vinegar

    Tools Needed

    A small bowl and a whisk or fork

    ingredients for big mac sauce recipe

    How to Make This Homemade Big Mac Sauce

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

    big mac sauce ingredients in bowl

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

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

    big mac sauce in bowl with spoon picking up

    What is Big Mac Sauce?

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

    Tanya’s Top Tips

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

    Make Ahead and Storage Instructions

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

    What the test kitchen says about this Copycat Sauce

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

    hamburgers with sauce om top

    Recipes to Serve with Big Mac Sauce

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

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

    big mac sauce in bowl with spoon sticking out
    Print Recipe
    4.67 from 3 votes

    Copycat Big Mac Sauce Recipe

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Air Fryer Meatloaf (Juicy and Tasty)

    by 62 Comments

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

    cooked meatloaf in air fryer basket

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

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

    A Quick Look at The Ingredients

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

    Essential Kitchen Gear

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

    How to Cook Meatloaf in an Air Fryer

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

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

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

    Step 2: Make your Panade

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

    panade of bread and beef broth

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

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

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

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

    Step 4: Cook your meatloaf

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

    cooked meatloaf in air fryer basket

    Step 5: Glaze your meatloaf and finish cooking

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

    cooked meatloaf with glaze in air fryer basket

    Step 6: Let it rest and serve

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

    sliced meatloaf on plate

    Tanya's Top Tips

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

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

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

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

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

    What kind of meat to use for Air Fryer Meatloaf

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

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

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

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

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

    cooked meatloaf in air fryer basket
    Print Recipe
    4.85 from 20 votes

    Air Fryer Meatloaf

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

    Equipment

    Ingredients

    For the Meatloaf

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

    For glaze

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

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

    Classic Southern Boiled Peanuts Recipe

    by 17 Comments

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

    Boiled peanuts served in a bowl.

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    close up Tanya holding bowl

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

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

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

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

    Happy Cooking,

    Tanya

    A Quick Look at The Ingredients

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

    How to make Southern boiled peanuts

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

    Step 1: Rinse the peanuts in water and get your seasonings.

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

    Step 2: Add peanuts to a large pot. Cover with water and seasonings and stir. I start with 4 cups of water, but I will increase the amount of water as it cooks.

    Seasonings added to the peanuts in a large pot.

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

    The cooked peanuts in a large pot.

    Step 4: Allow the peanuts to cool slightly. Serve warm and enjoy.

    Instant Pot Boiled Peanuts

    Add the rinsed peanuts, water, and seasonings to the Instant Pot insert and stir. Cover and cook on high pressure for 50 minutes, then let the pressure release naturally for 10 minutes before quick-releasing the rest.

    If you're using raw peanuts instead of green peanuts, increase the cook time to 90 minutes on high pressure.

    Slow Cooker Boiled Peanuts

    Add the peanuts, water, and seasonings to the slow cooker insert. Cover and cook on low for 12 to 14 hours, until the peanuts have softened. This method takes the longest, but it's completely hands-off.

    Let the peanuts cool slightly before serving.

    How soft should the boiled peanuts be?

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

    How to eat a boiled peanut

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

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

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

    How to Store and Reheat

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

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

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

    What is a green raw peanut?

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

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

    A hand holding a boiled peanut.

    Tanya's Notes and Tips

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

    More Snack Recipes

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

    The cooked peanuts in a large pot.
    Print Recipe
    4.86 from 7 votes

    Southern Boiled Peanuts

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

    Ingredients

    • 1 lb green raw peanuts
    • 4-6 cups water
    • Seasonings

    Cajun Seasoning:

    Lemon Pepper Seasoning:

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

    Salt and Vinegar Seasoning:

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

    Instructions

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

    Stovetop:

    • Add peanuts to a large pot. Cover with 4 cups of water and seasonings, bring to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 2-3 hours, covered, until the peanuts are softened. Check on the peanuts. If the liquid is low, add more water, up to 2 cups.
    • Serve. Remove the shells before consuming.

    Electric Pressure Cooker:

    • Add peanuts, 4 cups of water, and seasoning to the pressure cooker insert. Cover and cook on high pressure for 50 minutes, then allow it to naturally release for 10 minutes. Quick release any remaining pressure. Open and enjoy.

    Slow cooker:

    • Add peanuts, water, and seasoning into slow cooker insert. Cover and allow to cook on low for 12-14 hours, or until the peanuts have softened. Check on the peanuts. If the liquid is low, add more water, up to 2 cups.
    • Allow the peanuts to cool slightly before serving. Serve warm and enjoy.

    Notes

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

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

    Fruity Chicken Salad (Family Favorite Recipe)

    by 4 Comments

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

    fruity chicken salad in a bowl

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

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

    A Quick Look at the Ingredients

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

    How to Make a Chicken Salad with Fruit

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

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

    How to enjoy this Chicken Salad Recipe

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

    fruity chicken salad in a bowl with chips next to it

    Tanya's Thoughts About This Recipe

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

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

    fruity chicken salad on bread with fruit around it

    How to Store this Chicken Salad

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

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

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

    fruity chicken salad in a bowl
    Print Recipe
    5 from 2 votes

    Fruity Chicken Salad

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

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

    Big Mac Bowl (with Signature Sauce and Crispy Croutons)

    by 1 Comment

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

    big mac bowl on table

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

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

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

    A Quick Look at the Ingredients You’ll Need

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

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

    Tools Needed

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

    How to Make a Big Mac Bowl

    Step 1: Prepare the Sauce

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

    sauce in bowl with whisk sticking out

    Step 2: Cook the Ground Beef

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

    cooked ground beef in skillet

    Step 3: Assemble the Bowls and Add Sauce

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

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

    big mac bowl on table with toppings surrounding it

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

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

    Make Ahead and Storage Tips

    Make Ahead

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

    Storage

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

    Reheating Tips

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

    big mac bowl on table with toppings surrounding bowls

    Tanya’s Top Tips for Success

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

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

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

    big mac bowl on table
    Print Recipe
    5 from 1 vote

    Big Mac Bowls

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

    Equipment

    Ingredients

    For the Signature Sauce

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

    For the Bowl

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

    Instructions

    Prepare the Sauce

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

    Prepare the Bowl

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

    Assemble the Bowls

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

    Video

    Notes

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

    Nutrition

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

    Sweet Potato Black Beans Bowls

    by Leave a Comment

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

    Sweet potato and black beans on rice with toppings on table

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

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

    A Quick Look at the Ingredients

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

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

    How to Make Sweet Potato and Black Bean Bowls

    Step 1: Cook the Base

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

    Step 2: Roast the Sweet Potatoes

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

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

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

    Roasted sweet potatoes on baking sheet

    Step 3: Prepare the Black Bean Mixture

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

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

    Black bean mixture in skillet

    Step 4: Assemble the Bowls

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

    composed sweet potato bowl with sour cream drizzled on top

    Optional Additions and Variations

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

    Make Ahead and Reheating Instructions

    Make Ahead:

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

    Reheating:

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

    Tanya's Top Tip

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

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

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

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

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

    Ingredients

    For the Base

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

    For the Roasted Sweet Potatoes

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

    For the Black Bean Mixture

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

    Optional Toppings

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

    Instructions

    Cook the Base

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

    Roast the Sweet Potatoes

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

    Prepare the Black Bean Mixture

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

    Assemble the Bowls

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

    Video

    Notes

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

    Nutrition

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

    Irresistible Salmon Bowls with Creamy Remoulade Sauce

    by 6 Comments

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

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

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

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

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

    A Quick Look at The Ingredients

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

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

    How to make Salmon Bowls

    Prepare the Salmon Seasoning:

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

    Cook the Rice:

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

    Prepare the Remoulade Sauce:

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

    Cook the Salmon:

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

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

    salmon cooked in an air fryer basket

    Assemble the Bowls:

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

    Make Ahead and Storage

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

    Make Ahead:

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

    Storage:

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

    Tanya's Top Tips for Success

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

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

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

    salmon bowl on table with cooked salmon, rice, greens, topping and sauce in bowl
    Print Recipe
    5 from 3 votes

    Easy Salmon Bowls

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

    Equipment

    Ingredients

    For the Salmon

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

    Salmon Seasoning

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

    For the Remoulade Sauce

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

    Optional Topping Ideas

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

    Instructions

    Prepare the Salmon Seasoning

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

    Cook the Rice

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

    Prepare the Remoulade Sauce

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

    Cook the Salmon

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

    Assemble the Bowls

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

    Video

    Notes

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

    Nutrition

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

    French Fry Seasoning (DIY Seasoning Blend)

    by Leave a Comment

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

    french fry seasoning in bowl with french fries on the side

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

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

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

    A Quick Look at the Ingredients

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

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

    all the spices for french fry seasoning on a plate

    How to Make Homemade French Fry Seasoning

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

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

    seasoned french fries on plate with ketchup

    How much Seasoning Should I Use

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

    Make Ahead and Storage Instructions

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

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

    Tanya's Top Tip

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

    Ways to Use French Fry Seasoning

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

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

    How to Make My Seasoning Stick to the Fries

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

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

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

    French Fry Seasoning

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

    Ingredients

    Instructions

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

    Notes

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

    Nutrition

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

    Easy Jerk Chicken Bowls: A Burst of Caribbean Flavor

    by 3 Comments

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

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

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

    A Quick Look at the Ingredients

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

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

    How to make Jerk Chicken Bowls

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

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

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

    chicken in marinade
    coleslaw in glass bowl

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

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

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

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

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

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

    chicken thighs seared in skillet
    chopped jerk chicken on cutting board

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

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

    Make Ahead and Storage Instructions

    Make Ahead:

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

    Storage:

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

    Reheating Tips:

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

    Recipe Variations

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

    Tanya's Top Tips for making these Bowls Easily

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

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

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

    jerk chicken, rice, coleslaw, plantains in bowl to make a jerk chicken bowl
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    No ratings yet

    Jerk Chicken Bowls

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

    Equipment

    Ingredients

    For the Jerk Chicken

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

    For the Coleslaw

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

    For the Jerk BBQ Sauce

    For the Rice and Peas

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

    For the Fried Plantains

    • 8 frozen plantains pieces

    Instructions

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

    Make the Coleslaw

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

    Make the Jerk BBQ Sauce

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

    Cook the Rice and Peas

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

    Make the the Plantains

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

    Cook the Chicken

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

    Assemble the Bowls

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

    Video

    Notes

    Nutrition

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

    Salisbury Steak with Mushroom Gravy

    by 17 Comments

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

    salisbury steak with gravy with parsley on top

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

    5 Star Review

    ⭐⭐⭐⭐⭐

    Angela H. says, "Made this tonight! Absolutely delicious! The gravy was to die for! Thanks!"

    Salisbury Steak at a Glance

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Total Time: 45 minutes
    • Serves: 6 people
    • Best For: Weeknight dinners, comfort food, meal prep — pairs perfectly with mashed potatoes, rice, or egg noodles

    A Quick Look at the Ingredients

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

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

    The Necessary Tools for Cooking

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

    How to make Salisbury steak with mushroom gravy

    Gather your ingredients.

    ingredients for salisbury steak on table with labels of each ingredient

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

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

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

    Form the beef mix into patties.

    breadcrumb mixture in bowl
    beef patties on cutting board

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

    meat patties browned in large skillet

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

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

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

    mushrooms and onions sauteed in skillet
    beef patties in mushroom gravy
    salisbury steak with gravy with parsley on top
    Print Recipe
    4.91 from 10 votes

    Salisbury Steak with Mushroom Gravy

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

    Equipment

    Ingredients

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

    Mushroom Gravy

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

    Instructions

    Make the steaks

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

    Make the Gravy

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

    Video

    Notes

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

    Nutrition

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

    Can you make it ahead of time?

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

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

    What's the best beef to use?

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

    salisbury steaks in skillet with gravy

    What do you serve it with?

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

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

    Tanya's Notes and Tips

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

    More Steak Recipes

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

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

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

    What Fruits and Vegetables are in Season in January

    by Leave a Comment

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

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

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

    Why eat in-season produce

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

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

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

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

    Fruits in season in January

    Citrus

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

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

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

    Fresh lemons, salt and pepper.

    Apples

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

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

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

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

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

    Vegetables in season in January

    Root Vegetables

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

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

    Carrots

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

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

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

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

    carrots in air fryer basket

    Sweet potatoes

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

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

    Rutabaga

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

    Try this easy and delicious roasted rutabaga recipe.

    Leafy Greens

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

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

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

    Aromatic Vegetables

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

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

    Legumes

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

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

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

    Black eyed pea salad on a spoon.

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

    Shrimp Cocktail (Easy and Delicious)

    by 2 Comments

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

    Shrimp cocktail granished with wedges of lemons.

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

    A Quick Look at the Ingredients

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

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

    Gather these Tools

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

    How to make shrimp cocktail

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

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

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

    Cooked shrimp in a glass bowl.

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

    Cooked shrimp and cocktail sauce on a plate.

    Do you have to keep the tails on the shrimp?

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

    Can you make it ahead of time?

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

    Can you use frozen shrimp?

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

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

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

    Tanya's Top Tips

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

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

    More Easy Appetizers

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

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

    Shrimp Cocktail

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

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

    Steamed Fish Recipe (Jamaican Style)

    by 6 Comments

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

    steamed fish covered in vegetables on white platter plate

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

    The Ingredients I Use for this Recipe

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

    For the Fish

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

    The Vegetables and Aromatics

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

    Steaming Liquid

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

    Tools Needed

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

    How to make Steamed Fish

    1. Steamed fish prep

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

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

    seasoned whole red snapper filets before cooking

    2. Set Up the Vegetables for Steaming

    Heat olive oil in a large skillet over medium heat.

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

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

    vegetables in saute pan with vegetable broth on bottom

    3. Steam the Fish

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

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

    cooked steamed fish on top of vegetables

    4. Serve and Enjoy

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

    Remove the skillet from the heat and serve.

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

    steamed fish in pan with cooked vegetables over top

    Make-Ahead and Storage Options

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

    Clean and Season the Fish:

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

    Prep the Vegetables:

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

    Storage Instructions

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

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

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

    steamed fish on white platter

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

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

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

    Sides to Complete Your Steamed Fish Meal

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

    Tanya's Top Tip

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

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

    Looking for other recipes like this? Try these:

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

    steamed fish covered in vegetables on white platter plate
    Print Recipe
    5 from 1 vote

    Jamaican Steamed Fish Recipe

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

    Ingredients

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

    Vegetable Beef Soup (Hearty and Delicious)

    by 9 Comments

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

    vegetable beef soup in bowl with spoon in background

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

    Ingredients Needed

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

    Tools Needed

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

    How to Make Vegetable Beef Soup

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

    beef browning in pot

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

    sauteed vegetables in pot

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

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

    broth and vegetables and beef in pot

    Remove and discard the bay leaves before serving hot.

    spoon holding vegetable beef soup

    How to Store

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

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

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

    vegetable beef soup in bowl

    FAQ

    Can I use different vegetables in vegetable beef soup?

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

    How do I make vegetable beef soup thicker?

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

    What can I serve with vegetable beef soup?

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

    vegetable beef soup in bowl with veggies on top

    Tanya's Notes

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

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

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

    vegetable beef soup in blue bowl
    Print Recipe
    5 from 2 votes

    Vegetable Beef Soup (Hearty and Delicious)

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Tender Chicken and Green Bean Stir Fry

    by 12 Comments

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

    chicken and green bean stir fry in pan

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

    Ingredients

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

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

    Tools Needed

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

    How to Make Chicken and Green Bean Stir Fry

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

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

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

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

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

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

    chicken breast drying on paper towels

    Gather all your ingredients and get ready to cook.

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

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

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

    sliced of chicken breast in pan seasoned with salt and pepper

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

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

    green beans and onions cooking in skillet

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

    Remove and serve. 

    chicken and green beans in skillet

    Tanya's top tips

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

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

    Variations

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

    Serving suggestion

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

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

    How to store Chicken & Green Bean Stir Fry

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

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

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

    chicken and green bean

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

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

    FAQs

    What does baking soda do in a stir fry?

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

    Do you need to blanch green beans before stir frying?

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

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

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

    Chicken and Green Bean Stir Fry

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

    Equipment

    Ingredients

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

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

    Homemade Eggnog Recipe (Spiced and Velvety)

    by Leave a Comment

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

    eggnog in glass with cinnamon stick sticking out

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

    A Quick Look at the Ingredients and Tools You Need

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

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

    Tools You’ll Need

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

    Step by Step Directions on How to Make Homemade Eggnog

    Step 1: Warm the Milk and Spices

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

    milk and spices in pot simmering in pot

    Step 2: Whisk the Egg Yolks and Sugar

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

    egg yolks whisked with sugar in bowl

    Step 3: Temper the Eggs

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

    Step 4: Cook Until Thickened

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

    eggnog coating back of spoon

    Step 5: Strain and Cool

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

    Step 6: Add Cream and Flavorings

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

    Step 7: Chill and Serve

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

    eggnog in glas with cinnamon stick sticking out

    What Is Tempering Eggs?

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

    Make Ahead and Storage Instructions

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

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

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

    Tanya's Tips for the Best Eggnog

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

    FAQs

    Is it safe to drink eggnog with raw eggs?

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

    What if my eggnog curdles?

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

    What spices are best for eggnog?

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

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

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

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

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

    Ingredients

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

    Instructions

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

    Notes

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

    Nutrition

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

    Air Fryer Cinnamon Sugared Pecans

    by 65 Comments

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

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

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

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

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

    How to make Air Fryer Sugared Pecans

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

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

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

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

    cinnamon sugar pecans in air fryer basket before air frying

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

    air fried candied pecans in air fryer basket

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

    candied pecans on baking sheet cooling

    Store, enjoy, or give away. 

    Tanya's Top Tips

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

    Storage Instructions

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

    Looking for other quick snack recipes? Try these out:

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

    candied pecans in a bowl with cinnamon stick and pinecone around it
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    4.74 from 26 votes

    Cinnamon Sugared Pecans (Cooks in 15 Minutes in the Air Fryer)

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

    Equipment

    Ingredients

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

    Instructions

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

    Video

    Notes

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

    Nutrition

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

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

    Fresh Grapefruit Cake Recipe (Moist & Flavorful)

    by 6 Comments

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

    grapefruit cake sliced in two

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

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

    But this cake was a success.

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

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

    A Quick Look at the Ingredients

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

    For the Cake:

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

    For the Glaze:

    powdered sugar, freshly squeezed grapefruit juice

    ingredients for grapefruit cake on table

    Tools You’ll Need

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

    How to Make a Fresh Grapefruit Cake from Scratch

    Preheat your oven to 325°F. Grease a loaf pan and set it aside.

    In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside. In a mixing bowl, beat the butter and sugar together until well combined. Add the eggs, one at a time, and continue beating until fully mixed.

    Gradually add the flour mixture and milk alternately to the mixing bowl, beginning and ending with the flour mixture. Mix until just combined.

    dry ingredients in bowl
    mixed grapefruit cake batter in bowl

    Stir in the grapefruit zest and ¼ cup of freshly squeezed grapefruit juice. Mix until the batter is smooth and everything is well combined.

    Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.

    batter for grapefruit cake in pan
    freshly baked grapefruit cake in pan

    Allow the cake to cool in the pan for about 5 minutes. Carefully remove it from the pan and place it on a cooling rack to cool completely.

    To make the glaze, combine the powdered sugar with 3 tablespoons of grapefruit juice. Stir until the glaze reaches your desired consistency. If the glaze is too runny, you can add more powdered sugar, but no more than ¾ cup.

    Once the cake has cooled, pour the glaze over the top. Slice, serve, and enjoy! 😊

    glaze for grapefruit cake
    glazed grapefruit cake on rack

    This cake does take about an hour to bake so it's the perfect cake to make on the weekend and eat throughout the week. That's if it last that long.

    Why Bake This Cake in a Loaf Pan?

    Using a loaf pan makes it easier to slice and serve the cake. You can enjoy it for breakfast, as a snack, or for dessert. Plus, its compact size makes it perfect for gifting or sharing without being overwhelming.

    If you don’t have a loaf pan handy, you could use a square or round pan, but the loaf shape is a classic choice that makes this cake stand out!

    Storing and Serving Suggestions

    To store the grapefruit cake, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. You can keep the cake at room temperature for up to 2 days or refrigerate it for up to 5 days to maintain freshness. You can also freeze it for up to 3 months.

    This cake is tasty on its own. However, you can make it even better. Try adding a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar. These toppings give it a light and elegant finish.

    Serve it with a cup of coffee, tea, or even a glass of grapefruit juice to complement its tangy, citrusy flavor!

    slice of grapefruit cake broken in hald

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

    Here's a video of me baking this cake from start to finish. It's an oldie, but a goodie.

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

    grapefruit cake sliced in two
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    5 from 1 vote

    Fresh Grapefruit Cake Recipe

    This Grapefruit cake is sweet with a little bit of tang. Glazed with a fresh grapefruit-flavored sugar glaze, it’s the perfect treat for any day. 
    Prep Time15 minutes
    Cook Time1 hour
    Total Time1 hour 15 minutes
    Course: Dessert
    Cuisine: American
    Keyword: grapefruit cake, grapefruit cake recipe
    Servings: 8
    Calories: 335kcal
    Author: Tanya Harris

    Ingredients

    For the Cake

    • 1 ¾ cups All-Purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 8 Tablespoons unsalted butter softened
    • ¾ cup white granulated sugar
    • 2 large eggs
    • ½ cup milk
    • 2 Tablespoons Grapefruit zest
    • ¼ cup Fresh grapefruit juice

    For the Glaze

    • ½ - ¾ cup powdered sugar
    • 3 Tablespoons grapefruit juice

    Instructions

    • Preheat oven to 325 degrees. Grease a loaf pan and set aside.
    • Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
    • Beat butter and sugar in mixing bowl until well combined. Add eggs and beat in eggs until combined.
    • Add flour mixture and milk alternatively to mixing bowl. Mix until combined.
    • Add grapefruit zest and ¼ cup grapefruit juice. Mix until combined.
    • Pour batter into greased loaf pan. Bake until top is golden brown and toothpick inserted in middle comes out clean, about 1 hour.
    • Allow bread to cool in pan for about 5 minutes. Then remove and set on a cooling rack.
    • Prepare glaze by combining powdered sugar and 3 tablespoons grapefruit juice. Stir until desired consistency. If glaze is too runny, add more sugar but no more than ¾ cup
    • Pour glaze over bread. Serve and Enjoy 🙂

    Notes

    • For the best flavor, use freshly squeezed grapefruit juice and zest from a fresh grapefruit. 

    Nutrition

    Calories: 335kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 168mg | Potassium: 147mg | Fiber: 1g | Sugar: 28g | Vitamin A: 444IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg

    *Recipe adapted from Easy Everyday Cooking Cards, Grapefruit Breakfast Bread.

    This post was originally published July 13, 2016. It has been updated with new information and photos.

    Cream of Mushroom Chicken: One-Pan Recipe

    by Leave a Comment

    This Cream of Mushroom Chicken recipe is a simple way to transform chicken breasts into a satisfying, comforting dish. It is covered in a rich, creamy mushroom sauce made from scratch and infused with the perfect blend of seasonings.

    cream of mushroom chicken on plate from overhead

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

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Mushrooms are ideal for transforming the flavor of any simple dish. This recipe takes a regular pan-seared chicken breast and makes it better. It adds sautéed portabella mushrooms and a creamy pan sauce.

    Inspired by the well-known cream of mushroom soup, I created this recipe for our busy weeknights. It adds extra protein when we need it.

    This recipe is not only simple, but you'll feel like you're eating at a restaurant. You'll be at your dining room table enjoying a restaurant-worthy meal, at home in your pajamas if desired, at a lesser cost.

    If you want to make a mushroom sauce that you can pour over everything and anything, then you gotta check out my simple and easy mushroom sauce recipe.

    A Quick Look at the Ingredients

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

    For the Chicken:

    • Chicken breasts seasoned with salt, paprika, and black pepper to create a flavorful base.
    • Flour for a light coating that helps the chicken achieve a golden crust.

    To make the Sauce:

    • Baby portabella mushrooms and garlic for earthy, aromatic flavors.
    • Chicken broth, Dijon mustard, and dried thyme to build a savory, tangy sauce with herbaceous notes.
    • Heavy cream and butter for the ultimate creamy finish.

    For Garnish:

    • Fresh parsley for a vibrant pop of color and added freshness.
    ingredients for mushroom chicken with labels

    Essential Tools

    Large skillet, tongs, cutting board and knife, measuring cups/spoons, small bowl or plate, wooden spoon or spatula.

    How to Make This Cream of Mushroom Chicken

    Step 1: Prep and Season the Chicken

    Start by seasoning your chicken breasts with salt, paprika, and black pepper. Lightly dredge each piece in flour to create a golden crust during cooking.

    seasoned raw chicken breast on cutting board
    chicken coated in flour before searing in skillet

    Step 2: Sear the Chicken and Sauté the Mushrooms and Garlic

    Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 4–5 minutes per side until they are golden brown. Remove the chicken from the pan and set aside.

    In the same pan, melt the butter. Add the mushrooms and cook them for 5–7 minutes until golden and fragrant. Stir in the minced garlic and cook for another minute.

    seared chicken breast in a skillet
    sauteed mushroom in a skillet

    Step 3: Build the Sauce

    Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the Dijon mustard and thyme, and let the sauce simmer for 3 minutes to reduce slightly.

    the mushroom sauce in the skillet

    Step 4: Add the Cream and Chicken

    Reduce the heat and stir in the heavy cream. Let the sauce thicken for 2–3 minutes before adding the chicken back to the pan. Simmer for an additional 5 minutes, or until the chicken is fully cooked and tender.

    chicken breast in skillet covered in mushroom sauce

    Step 5: Garnish and Serve

    Finish with fresh parsley and serve immediately. This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the sauce.

    cream of mushroom chicken plated on white plate with napkin and spoon in the background

    Make Ahead and Storage Instructions

    Make Ahead

    Season and dredge the chicken up to a day in advance. Store it in the refrigerator until ready to cook.

    Storage

    Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

    Tanya’s Top Tips

    • Ensure the chicken is dry before seasoning to achieve a perfect sear. I use paper towels to pay the chicken dry before seasoning.
    • If your chicken breasts vary in thickness, use a meat mallet to even them out. You can also split the chicken breast in half. This prevents overcooking and ensures tender, juicy chicken.
    • Scrape up the browned bits after searing the chicken—this is where the magic of flavor happens.

    I hope you love this Cream of Mushroom Chicken as much as we do. Looking for more stove-top chicken recipes? Try these out:

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

    cream of mushroom chicken on plate from overhead
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    Cream of Mushroom Chicken

    This Cream of Mushroom Chicken recipe is a simple way to transform chicken breasts into a satisfying, comforting dish. It is covered in a rich, creamy mushroom sauce made from scratch and infused with the perfect blend of seasonings.
    Prep Time10 minutes
    Cook Time25 minutes
    Total Time35 minutes
    Course: entree
    Cuisine: American
    Keyword: cream of mushroom chicken
    Servings: 4
    Calories: 281kcal
    Author: Tanya Harris

    Ingredients

    • 4 boneless and skinless chicken breast filets patted dry each filet should be even thickness or pound them to even thickness (about 4-6 ounces each)
    • 1 teaspoon kosher salt
    • 1 teaspoon paprika
    • ½ teaspoon black pepper
    • ⅓ cup flour
    • 2 Tablespoons olive oil
    • 2 Tablespoons unsalted butter
    • 8 oz baby portabella mushrooms sliced
    • 3 cloves garlic minced
    • 1 cup low-sodium chicken broth
    • 1 Tablespoon Dijon Mustard
    • ¼ teaspoon dried thyme
    • ½ cup heavy cream
    • 1 Tablespoon fresh parsley chopped (for garnish)

    Instructions

    • Season the chicken with salt, paprika, and black pepper. Then dredge each chicken breast lightly in flour. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until golden brown. Remove from the pan and set aside.
    • In the same pan, melt the butter. Add the mushrooms and cook until they release moisture and turn golden, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
    • Add the chicken broth, scraping up any browned bits. Stir in Dijon mustard and thyme. Let the sauce simmer for 3 minutes until slightly reduced.
    • Lower the heat and add the heavy cream. Stir and let the sauce thicken for 2-3 minutes. Add the chicken back to the pan and simmer for another 5 minutes until fully cooked.
    • Sprinkle fresh parsley over the top and serve.

    Notes

    For the best sear, ensure the chicken breasts are patted dry and evenly thick. This prevents uneven cooking and helps the chicken develop a golden crust when seared. You can use a meat mallet to pound them to an even thickness if needed.

    Nutrition

    Calories: 281kcal | Carbohydrates: 13g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 656mg | Potassium: 334mg | Fiber: 2g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

    15 Turkey Recipes for this Holiday Season

    by Leave a Comment

    15 turkey recipes for the holiday season graphic

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

    Finding a recipe for your holiday turkey can be a daunting task. Are you roasting? Frying? Air Frying? Smoking? While there isn't a wrong way to prepare your bird this holiday, I've compiled a list of the best Turkey recipes I know for you and your family to enjoy!

    You don't have to be preparing a huge bird either, prepare a tasty turkey tenderloin meal for you and your spouse. Have a house full of crispy skin lovers? Try a spatchcocked turkey, every bit of skin gets golden and crispy while the meat is still tender and juicy.

    I hope you find the perfect recipe for your holiday meals this year. If you tried one of these recipes I would love to hear how it turned out and what your guests thought. Share your story in the comments below!

    15+ Turkey Recipes for this Holiday Season

    Enjoy preparing your holiday turkey dinner stress-free with these wonderfully flavorful, tender, and juicy turkey recipes.

    How do I keep my turkey moist?

    In whichever fashion you make your turkey this Thanksgiving, keeping it moist is probably the number one concern. Here are a few key ways to keep your turkey moist.
    -Covering the turkey. Covering the turkey breast with foil while baking will help the turkey retain that moisture during the roasting process.
    -Brining your turkey. While not necessary, it can be beneficial to soak your turkey in a brine for 2-24 hours.
    -Resting your turkey. It's no surprise that your guests will be itching to get their favorite part of your turkey, being patient and allowing those juices to re-distribute throughout the turkey after roasting is really important. Cut it too early, and they'll leak out onto the pan.

    What to put in a turkey to add flavor?

    If traditional stuffing isn't your go-to, here are a few suggestions to help flavor your turkey from the inside out.

    The options are truly endless. My suggestion would be to season the inside cavity of your turkey with salt and pepper at least, then find a combination of fruits and vegetables to provide flavor and moisture at the same time.

    Popular options to add moisture to your turkey would include quartered onions, apples, lemons, and oranges. To add additional flavor you could add a bundle of fresh herbs and aromatics, garlic cloves, leeks, or even dried fruits.

    How do you cook a turkey without it drying out?

    Scared that your turkey is going to dry out? You're not alone, I'm sure. Here are a couple of tips to help keep your bird from drying out.
    -Use a meat thermometer: While it may look beautiful and golden on the outside, it may be overdone on the inside. The best way to keep track of the inside of your turkey is to use a meat thermometer.
    -Baste your turkey: Don't let those beautiful juices at the bottom of your pan go to waste while roasting. Pour them back over your turkey throughout the roasting process to keep the meat and skin moist.

    BBQ Black-Eyed Pea Dip

    by 2 Comments

    This BBQ Black-Eyed Pea Dip is tangy and full of fantastic flavor. Made with black-eyed peas and seasoned with BBQ sauce, two kinds of cheese, and green chilies.

    black eye pea dip with spoon lifting out dip

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

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    I’m that person who must make black-eyed peas every New Year because of tradition. It's said to bring luck and prosperity if you eat it on New Year's Day. I like to change up the recipes we eat on that day, so sometimes I keep it traditional with black-eyed peas cooked in a big ol' pot, and other times I mix it up. 

    This is what I consider mixing it up. A delicious dip made with black-eyed peas, cream cheese, cheddar cheese, BBQ sauce, green chilies, and tomatoes...from a can. This dip is so delicious that you won’t even want to wait until New Year's to make it.

    Seriously, I made it for Thanksgiving, and everyone loved it. Now, it's the most requested dip I get for parties.

    A Quick Look at the Ingredients

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

    Base Ingredients

    • Black-eyed peas (canned or cooked): The star ingredient provides a hearty and creamy texture while adding a Southern touch.
    • Cream cheese (softened): Adds a creamy, tangy base that binds the dip together.
    • Tomatoes and Green chilies - Adds a flavorful and mildly spicy element, enhancing the dip's overall taste.

    Flavor Enhancers

    • BBQ sauce: Delivers the signature smoky, tangy flavor essential to the dip's BBQ profile.
    • Shredded cheese (cheddar or a blend): Melts into the dip, adding gooey richness and a sharp flavor.
    • Garlic powder, Onion powder, and cayenne pepper: Adds depth and enhances the overall savory taste.
    • Onion powder: Complements the garlic and adds a subtle, sweet-savory flavor.
    • Green onion - for garnish
    listed ingredients of the recipe with labels

    How to make BBQ Black-Eyed Pea Dip

    Preheat your oven to 400 degrees Fahrenheit. 

    Shred a block of cheddar cheese and cut a block of cream cheese into small pieces. Set aside. Drain black-eyed peas and the can of tomatoes with green chilies and place them in a large bowl. 

    Add green chilies, bbq sauce, onion powder, cayenne pepper, ½ of the shredded cheddar cheese, and cream cheese to the bowl and stir until it’s all combined. 

    dip ingredients layered in bowl
    dip ingredients stirred in bowl

    Pour into a 2-quart baking dish. Top with the remainder of the cheddar cheese and bake in a preheated oven on the middle rack for about 15-20 minutes or until the cheese is bubbly. 

    cheese covering dip before baking
    finished black eye pea dip in serving bowl

    Remove from oven and top with chopped green onion. Serve and enjoy!

    Tanya's Top Tips:

    • This recipe is so much better with blocked cheddar cheese. It melts better than the pre-shredded kind in the bag. However, if you really need to sub pre-bagged cheese, I would just mix the cheese in the mixture and not spread it on the top before baking. Doing so will stop the cheese from clunking together on top. 
    • This dip is great with tortilla chips, especially the scoops. You can also serve it with fresh cut vegetables, like carrots, celery, and cauliflower.
    • This dip is awesome with a BBQ sauce that has a slight kick to it. I’ve used my homemade BBQ sauce and Sweet Baby Ray’s. 
    • You can prep this dip and place it in the fridge before baking. To bake, remove from the fridge and allow it to get to room temperature before placing it in the oven.

    FAQs

    Can I use fresh black-eyed peas instead of canned?

    Absolutely! Cook the fresh peas until tender, then proceed with the recipe. You will need about 11/2 cups of cooked beans.

    How do I adjust the spice level?

    To make it milder, skip the cayenne pepper or reduce the green chilies. For more heat, add jalapeños, hot sauce, or extra cayenne.

    I hope you love this Black-Eyed Pea Dip as much as we do. Looking for more easy dip recipes? Try these out:

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

    black eye pea dip with spoon lifting out dip
    Print Recipe
    5 from 1 vote

    BBQ Black-Eyed Pea Dip

    This BBQ Black-Eyed Pea dip is tangy and full of amazing flavor. Made with black-eyed peas and seasoned with bbq sauce, two kinds of cheese, and green chilies. 
    Prep Time5 minutes
    Cook Time20 minutes
    Total Time25 minutes
    Course: Appetizer
    Cuisine: American
    Keyword: black-eyed pea dip, dip recipes
    Servings: 8 people
    Calories: 305kcal
    Author: Tanya Harris

    Ingredients

    • 14 oz can black-eyed peas drained
    • 8 oz cream cheese softened and cut into small cubes
    • 10 oz can tomatoes with green chilies
    • 4 oz green chilies
    • ⅓ cup bbq sauce
    • 8 oz block sharp cheddar cheese shredded and separated in half
    • 1 teaspoon onion powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon cayenne pepper
    • 1 green onion chopped (for garnish)

    Instructions

    • Preheat your oven to 400 degrees Fahrenheit.
    • Add drained black-eyed peas, drained tomatoes with green chilies, green chilies, bbq sauce, cream cheese, onion powder, garlic powder, cayenne pepper, and ½ cheese and stir until combined.
    • Pour into a 2 qt baking dish. Top with the remainder of cheddar cheese and bake in preheated oven on the middle rack for about 15-20 minutes or until the cheese is bubbly.
    • Remove from oven and enjoy.

    Notes

    • This recipe is so much better with blocked cheddar cheese. It melts better than the pre-shredded kind in the bag. However, if you really need to sub pre-bagged cheese, I would just mix the cheese in the mixture and not spread it on the top before baking. Doing so will stop the cheese from clunking together. 
    • You can prep this dip and place it in the fridge before baking. To bake, remove from the fridge and allow it to get to room temperature, about 30 minutes, before placing it in the oven.
     

    Nutrition

    Calories: 305kcal | Carbohydrates: 20g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 450mg | Potassium: 302mg | Fiber: 4g | Sugar: 8g | Vitamin A: 781IU | Vitamin C: 6mg | Calcium: 257mg | Iron: 2mg

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

    Juicy Pan Seared Pork Chops

    by 12 Comments

    These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.

    pan seared pork chop on plate

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    I've fallen in love with my stove again. Give me a skillet and a protein, and I can make some magic happen. That's how I feel about these Pan-Seared Pork Chops.

    These pork chops show up on rotation on our dinner table, mainly because they are quick and perfect for busy weeknights. I like to sear pork chops when I'm making a smaller amount, about 2 pork chops, to serve for myself and my hubby.

    Here's Why I think You'll Love this Particular Recipe

    • Quick and Easy: Ready in less than 30 minutes with minimal prep!
    • Perfectly Seasoned: A blend of spices adds depth to each bite, while butter and rosemary adds an aromatic, savory finish.
    • No Special Equipment Needed: All you need is a skillet and a few kitchen basics.

    If you love pan-seared recipes, you'll love this pan-seared steak.

    A Quick Look at the Ingredients You’ll Need

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

    • Pork Chops: I use bone-in pork chops, but this method also works with boneless pork chops, thick-cut pork loin chops, or pork rib chops. Make sure the chops are 1-inch thick or thinner. Thicker pork chops would need to be finished in the oven.
    • Seasoning and Cooking: salt, black pepper, garlic powder, onion powder, smoked paprika, optional cayenne pepper, olive oil (or vegetable oil), unsalted butter, fresh rosemary sprigs

    Tip: If using boneless or thinner chops, adjust the cooking time slightly as they cook faster than bone-in chops.

    ingredients for pan seared pork chops on white counter

    Essential Tools:

    • Cast iron or stainless steel skillet – for searing the pork chops to achieve a golden-brown crust.
    • Tongs – to safely flip the pork chops during cooking.
    • Spoon – for basting the pork chops with butter and rosemary.
    • Paper towels – to pat the pork chops dry before seasoning.
    • Small mixing bowl – to combine the seasoning blend.
    • Meat thermometer – to ensure the pork reaches an internal temperature of 145°F (63°C).
    • Plate or cutting board – for resting the pork chops after cooking.

    How to Make Juicy Pan-Seared Pork Chops

    Step 1: Season the Pork Chops

    Start by patting the pork chops dry with a paper towel. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mix evenly over both sides of each pork chop.

    seasonings for pork chops combined in bowl
    seasoned raw pork chops in the glass

    Step 2: Preheat the Skillet

    It's best to use a stainless steel or cast iron skillet. Begin by heating the skillet over low heat for about 7 minutes. Then, turn the heat to medium-high and let it heat for an additional 3 minutes.

    Step 3: Sear the Pork Chops

    Add olive oil to the skillet, swirling to coat the bottom. Carefully place the pork chops in the skillet and let them sear undisturbed for 3–4 minutes, until they develop a golden-brown crust. Flip the pork chops and sear for another 3–4 minutes on the other side.

    raw pork chops in skillet
    cooked pork chops in skillet

    Step 4: Baste with Butter and Herbs

    Once both sides are seared, reduce the heat to medium. Add the butter and fresh rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops. Baste for about 1–2 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Remove from the skillet.

    pork chops in the pan with rosemary

    Step 5: Let the Pork Chops Rest

    Allow the pork chops to rest for 5-10 minutes before cutting into them.

    Tanya's Top Tips

    • Preheating your skillet and searing the pork chops over medium-high heat, rather than high heat, allows the pork chops to sear without burning the chops or the seasonings on them. You'll notice that I'll enable the pan to warm up over low heat first before increasing the heat. I've found that this allows my pan to reach the perfect temperature for searing.
    • Using a meat thermometer is essential here to avoid overcooking. Pork chops can go from juicy to dry very quickly, so aim for an internal temperature of 145°F (63°C) for perfectly tender results.

    Recipe Tips and Variations

    • Use Boneless Pork Chops: Boneless pork chops will cook slightly faster, so reduce the sear time to 2–3 minutes per side over medium-high heat. Then, baste with the butter and rosemary for 1–2 minutes, until they reach an internal temperature of 145°F.
    • Swap the Herbs and seasonings: Fresh thyme or sage can be used in place of rosemary if you’d like a different herb profile. For seasonings, use a pork chop seasoning or BBQ seasoning for a different flavor profile.
    pan seared pork chops on blue plate

    What to Serve with Pan-Seared Pork Chops

    These rosemary butter pork chops (pork cutlets) are versatile and pair well with a variety of sides. Here are a few ideas: mashed potatoes, garlic butter rice, roasted vegetables, like roasted broccoli or cauliflower, or a simple salad.

    Storage and Reheating Tips

    Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat with a bit of butter or oil to prevent drying out. Cover and warm for 5-7 minutes, flipping halfway through, until heated through. You can also reheat in the microwave in 30-second intervals, though this may slightly reduce juiciness.

    fork picking up a piece of pork chop

    I hope you like these pan-seared pork chops recipe as much as we do! Looking for more stovetop entrees? Try these out:

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

    pan seared pork chop on plate
    Print Recipe
    5 from 4 votes

    Juicy Pan-Seared Pork Chops

    These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.
    Prep Time5 minutes
    Cook Time16 minutes
    Total Time21 minutes
    Course: entree
    Cuisine: American
    Keyword: pan seared pork chops
    Servings: 4 people
    Calories: 379kcal
    Author: Tanya Harris

    Ingredients

    • 4 bone-in pork chops about 1 inch thick, patted dry
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon smoked paprika
    • 2 Tablespoons olive oil or vegetable oil
    • 1 Tablespoon unsalted butter
    • 2 sprigs fresh rosemary

    Instructions

    • In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix evenly over both sides of the pork chops.
    • Heat a large skillet, preferably cast iron or stainless steel, over low heat for about 7 minutes to warm it up evenly. Then, increase the heat to medium-high and heat the skillet for an additional 3 minutes.
    • Add the olive oil to the skillet, swirling it to coat the bottom.
    • Place the pork chops in the hot skillet and let them sear undisturbed for 3–4 minutes, or until a golden-brown crust forms on the bottom. Flip the pork chops and sear the other side for another 3–4 minutes.
    • Reduce the heat to medium, then add the butter and rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops with the rosemary-infused butter for 1–2 minutes, until the internal temperature of the pork chops reaches 145°F (63°C).
    • Remove the pork chops from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.

    Notes

    • For boneless pork chops, reduce sear time to 2–3 minutes per side over medium-high heat, then baste with butter and rosemary for 1–2 minutes until the internal temperature reaches 145°F (63°C) to keep the chops juicy and tender.
    • Use a meat thermometer to check doneness. Pork chops can go from juicy to overcooked quickly, so aim for an internal temperature of 145°F (63°C) for the best results, then let them rest for 5 minutes before serving.

    Nutrition

    Calories: 379kcal | Carbohydrates: 1g | Protein: 35g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 676mg | Potassium: 598mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 222IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 1mg

    Air Fryer Chocolate Molten Lava Cakes

    by 58 Comments

    These Chocolate Molten Lava Cakes are filled with a delicious chocolate lava center. Bake them in the air fryer for a quick and easy dessert.

    molten lava cake on white plate with whipped cream and blueberries in the background

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

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    I love baking small-batch desserts in my air fryer, like these air fryer brownies. Since the air fryer doesn’t need much of a preheat time, dessert in the air fryer can be made in about 10 minutes from start to finish. And don’t get me started on the fact that you don’t have to heat the entire house with the oven. Thank you, Air Fryer, for keeping me cool in the summer time.  

    The beauty of these lava cakes is that they have a nice and gooey molten middle. They’re rich and full of yummy chocolate flavor. The key to a yummy molten lava cake is to slightly underbake them just a tad to let the middle stay molten. However, if you accidentally overbake them, they will still taste amazing.

    Ingredients Needed

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

    • Unsalted butter - A quick note about the butter: I used regular unsalted butter. Avoid using the fancy butter with higher butter-fat ratios.
    • Semi-sweet chocolate bar - I buy a 4-ounce bar and break it into pieces.
    • Eggs - 1 large egg and 1 egg yolk from a large egg
    • Other Ingredients - White granulated sugar, vanilla extract, all-purpose flour, and a pinch of salt.

    How to make Molten Lava Cakes in the Air Fryer

    First, grease 3 6-ounce ramekins and set aside. 

    Then melt butter and a 4 oz chocolate bar in a microwave-safe bowl in 30-second increments, stirring every 30 seconds until entirely melted. It usually takes about a 1-minute total before my chocolate and butter are melted and smooth. Set aside.  

    melted chocolate in a glass bowl with spatula sticking out

    Then, in a separate large bowl, beat 1 large egg, 1 egg yolk, ½ teaspoon vanilla extract, and 3 Tablespoons sugar together until eggs are thoroughly beat. I use my electric beaters and beat the eggs.

    eggs and sugar in glass bowl
    eggs and sugar in bowl after beaten

    Then add 3 Tablespoons flour and the chocolate mixture and stir until combined. Add the mixture into the ramekins, filling each one about halfway. 

    chocolate mixture in bowl
    chocolate mixture in ramekins in air fryer basket

    Place in the air fryer basket and cook on 370 degrees Fahrenheit for 7-10 minutes.

    baked chocolate molten lava cakes in air fryer basket

    Once done air frying, use a clean, thick dish towel to remove ramekins from the air fryer basket. Allow the cakes to cool in a ramekin for about 1 minute. Use a butter knife to loosen the cake from the ramekin and turn them over onto a plate. Serve with fresh whipped cream, ice cream, fresh berries, or top with powdered sugar and enjoy. 

    molten lava cakes on little white plates with whipped cream and blueberries and mint on plate

    And there you have it, delicious easy molten cake made right in your air fryer.

    close up photo of molten lava cake and the chocolate puring out

    Tanya's Top Tips:

    • Different air fryer brands will bake these at different speeds, hence the 7-10 minute cook time. These should not take longer than 10 minutes to cook. A shorter cook time will cause a more runny molten, 10 minutes will make it more thick.
    • Use a good quality chocolate bar for this recipe. I use semi-sweet chocolate.
    • The ramekins are very hot after baking in the air fryer. I found a clean thick dish towel worked best for getting a grip on the ramekins and removing them from the air fryer.

    Make Ahead and Storage Options

    Make-Ahead: Preparing these Chocolate Molten Lava Cakes in advance is easy! Simply mix the batter and fill the ramekins, then cover them with plastic wrap and store in the refrigerator for up to 24 hours. When you’re ready to bake, take the ramekins out and let them sit at room temperature for about 10–15 minutes. Then, bake as directed, adding a minute or two if needed to ensure they have that gooey center.

    Storage: While these cakes are best enjoyed fresh from the oven, you can store any leftovers. Once cooled, cover the ramekins with plastic wrap or transfer the cakes to an airtight container and store in the refrigerator for up to 2 days.

    Reheating: To reheat and keep the gooey center, warm the lava cake in the microwave for about 20–30 seconds on medium power. This should warm it through without cooking it further, helping to retain that molten texture.

    Looking for more small batch quick dessert recipes for your air fryer? Try these out:

    molten lava cake on white plate with blueberries in background
    Print Recipe
    4.80 from 34 votes

    Air Fryer Chocolate Molten Lava Cakes

    These Chocolate Molten Lava Cakes can be quickly made in your air fryer. With a nice gooey and delicious middle, these molten cakes are the perfect quick dessert.
    Prep Time5 minutes
    Cook Time10 minutes
    Total Time15 minutes
    Course: Dessert
    Cuisine: American
    Keyword: air fryer chocolate molten cake, chocolate molten lava cake
    Servings: 3 people
    Calories: 526kcal
    Author: Tanya Harris

    Equipment

    Ingredients

    • 6 Tablespoon unsalted butter cut into pieces
    • 4 oz semi-sweet chocolate bar broken into pieces
    • 1 large egg
    • 1 egg yolk from a large egg
    • 3 Tablespoons white sugar
    • ½ teaspoon vanilla extract
    • 3 Tablespoons all-purpose flour
    • pinch of salt

    Instructions

    • Grease 3 6-ounce ramekins and set aside.
    • Melt butter and chocolate in a microwave-safe bowl in for about 1 minute until melted, stirring every 30 seconds. Set aside.
    • In a separate large bowl, use an electric beater and beat egg, egg yolk, vanilla extract, and sugar together until well blended.
    • Then add flour, the chocolate mixture, and a pinch of salt and stir until combined. Pour the mixture into the ramekins, filling each one about halfway.
    • Place in the air fryer basket and air fry on 370 degrees Fahrenheit for 8-10 minutes.
    • Once done air frying, use a clean thick dish towel to remove ramekins from the air fryer basket. Allow cake to cool in a ramekin for about 1 minute. Use a butter knife to loosen the cake from the ramekin and turn over onto a plate. Serve with fresh whipped cream, fresh berries, or topped with powdered sugar and enjoy.

    Video

    Notes

    Different air fryer brands will cook these at different speeds, hence the 7-10 minute cook time. These should not take longer than 10 minutes to cook.

    Nutrition

    Calories: 526kcal | Carbohydrates: 36g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 182mg | Sodium: 31mg | Potassium: 235mg | Fiber: 3g | Sugar: 26g | Vitamin A: 884IU | Calcium: 46mg | Iron: 3mg

    This post was first published on February 4, 2020. It has been updated with additional information.

    Cherry Pineapple Dump Cake (Easy & Delicious)

    by 17 Comments

    When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go-to! This Cherry Pineapple Dump Cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!

    cherry pineapple dump cake in bowl with ice cream on top

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    This Cherry Pineapple Dump Cake is one of my go-to recipes when I have last-minute guests or just fancy whipping up a tasty dessert for the family. My husband grew up eating it, and I was hooked once he made it for me.

    pic of Tanya

    Don't get turned off by the name, it's actually a really delicious dessert. A dump cake is essentially when you "dump" a few ingredients in a pan and bake it in the oven until it's golden and set. It has the taste of cake, but the texture is more like a cobbler. Serve it with vanilla ice cream for the ultimate dessert.

    This dump cake is made with boxed yellow cake mix, crushed pineapple, cherry pie filling, butter, and pecans for a bit of crunch. It really does take minutes to put together, and it's so convenient! It's easy enough that your kids can help you out in the kitchen with it!

    Be sure to try my other cakes made with boxed cake mix, like my Cola Cake and Caribbean Rum Cake too!

    Ingredients Needed

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

    • Wet Ingredients - Crushed Pineapple from a can, Cherry Pie Filling from a can
    • Dry Ingredients - Yellow Cake Mix. Feel free to sub with other flavors if you prefer.
    • Remaining Ingredients - Unsalted butter, Chopped Pecans
    • Optional Toppings - Vanilla ice cream or whipped cream for serving

    How to make cherry pineapple dump cake

    Preheat the oven to 325 degrees Fahrenheit (162.8 °C) and grease a 13x9 baking dish.

    Pour the crushed pineapple and cherry pie filling in the pan and spread over the pan. Pour the cake mix over the pan, covering the pineapple and Cherry pie filling.

    pineapple and cherry in baking pan
    ingredients in pan with cake mix on top

    Add grated or sliced butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.

    grated butter on top of cake in pan
    unbaked cherry pineapple dump cake in pan

    Bake in the preheated oven for 55 to 65 minutes until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

    finished baked cherry pineapple dump cake in pan

    Serve as is or top with vanilla ice cream or whipped cream.

    How long does it keep?

    This recipe makes a lot of cake, and the good news is, is that it keep well covered in the fridge for up to 5 days, so you can enjoy it for an easy dessert throughout the week. The cake can be eaten cold right out of the fridge, or you can reheat it in the oven to serve.

    Cover the cake with foil and reheat at 325 degrees Fahrenheit (162.8 °C) for 10 to 15 minutes to warm through. You can also reheat it for 30 seconds in the microwave.

    Can you freeze it?

    Yes! This cherry pineapple dump cake is freezer-friendly and will keep well for up to 3 months. Let it cool fully before wrapping securely or place in an air-tight container. Thaw the cake fully in the fridge overnight before reheating to serve.

    What do you serve it with?

    This dump cake, of course, can be eaten straight out of the dish with a spoon! It's delicious served with a scoop of ice cream or a dollop of whipped cream for a dessert that everyone will love!

    close up of dump cake with spoon taking some out

    Tanya's Top Tips

    • Don't drain the pineapple, the juices in the can help to keep the cake nice and moist.
    • For best results, use a grater to shred the butter when it's cold. You can use a knife to cut it into small pieces if you don't have a grater.
    • Make sure that each layer of the cake is fully covered for an even texture.
    • Bake the cake in a fully preheated oven for the best results.

    Avoiding Dump Cake Disasters

    • To avoid a powdery topping, make sure you cover all the cake mix with butter. Grated butter works best for this.

    More Cake Recipes

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

    close up of dump cake with spoon taking some out
    Print Recipe
    5 from 5 votes

    Cherry Pineapple Dump Cake

    When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go to! This cherry pineapple dump cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!
    Prep Time10 minutes
    Cook Time1 hour
    Total Time1 hour 10 minutes
    Course: Dessert
    Cuisine: American
    Keyword: cherry dump cake, how to make a dump cake, pineapple dump cake
    Servings: 12 servings
    Calories: 470kcal
    Author: Tanya Harris

    Ingredients

    • 20 oz can crushed pineapple undrained
    • 21 oz can Cherry Pie filling
    • 15.25 oz box Classic Yellow Cake Mix
    • 2 sticks unsalted butter shredded or cut into pieces
    • 1 cup chopped pecans
    • Vanilla ice cream or whipped cream for serving

    Instructions

    • Preheat the oven to 325 degrees Fahrenheit and grease a 13x9 pan.
    • Pour the crushed pineapple and Cherry pie filling in the pan and spread over the pan. Pour Cake mix all over the pan, covering the pineapple and Cherry pie filling.
    • Add butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.
    • Bake in the preheated oven for 55 to 65 minutes, until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

    Video

    Notes

    • Don't drain the pineapple, the juices in the can help to keep the cake nice and moist.
    • For best results, use a grater to shred the butter when it's cold. You can use a knife to cut it into small pieces if you don't have a grater.
    • Make sure that each layer of the cake is fully covered for an even texture.
    • Bake the cake in a fully preheated oven for the best results.

    Nutrition

    Calories: 470kcal | Carbohydrates: 64g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 381mg | Potassium: 176mg | Fiber: 2g | Sugar: 29g | Vitamin A: 601IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 2mg

    I originally published this post on October 18, 2021 and have updated it with new photos and information.

    The Best Southern Candied Sweet Potatoes

    by 119 Comments

    These Southern Candied Sweet Potatoes are covered in delicious syrupy goodness and will melt in your mouth with each and every bite. It’s the perfect side dish for every table. 

    candied sweet potatoes in baking dish

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    One of my favorite Southern Sides is a small side of candied yams. It’s something I always grab a small spoonful of to go along with the savory goodness of collard greens, macaroni and cheese, and crispy fried chicken.

    Now there’s a difference between a sweet potato and a yam. However, yams are hard to come by in my neighborhood, so I usually just grab a few sweet potatoes to make this classic side dish. 

    pic of Tanya

    You know what I love about this Southern dish? It barely needs any ingredients, and there’s no need to go wild with spices. Honestly, the magic is all in that sweet, buttery syrup poured all over the sweet potato slices. I also added some orange juice to brighten it up.

    It’s so simple, but it makes the potatoes taste amazing! I bake mine, so they turn out super tender with just a little bit of bite left. But if your oven is busy, these stovetop candied sweet potatoes are just as good.

    ♡ Tanya

    Ingredients Needed

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

    • Sweet Potatoes - 2 lbs sweet potatoes, peeled and sliced about ½ inch thick, and a little salt.
    • Syrup Base - unsalted butter, brown sugar, granulated white sugar, cinnamon, nutmeg, and orange juice.
    southern candied sweet potatoes sitting on wooden spoon

    How to make Candied Sweet Potatoes

    Step 1: Preheat your oven to 350 degrees Fahrenheit. 

    Grab 4 medium-sized sweet potatoes (about 2 lbs) and wash, peel, and cut them into ½-inch-thick slices. Then lay them flat in a 13x9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.  

    four whole ray sweet potatoes
    sliced sweet potatoes in 13x9 pan

    Step 2: In a heavy-duty saucepan, melt your butter over medium-low heat. Add the sugars, cinnamon, and nutmeg, and stir until the butter has melted and the sugar has dissolved. Remove from the heat and add the orange juice. This slight hint of citrus adds a lovely brightness to the dish. 

    Pour the butter mixture over the sweet potatoes, making sure each one is covered.

    Cover tightly with foil and place in your preheated oven. 

    sauce pan with sugar butter mixture with white spoon sticking out
    raw sliced sweet potatoes covered in butter sugar mixture

    Step 3: Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove the foil, and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are tender. I usually poke a few pieces with a fork to ensure they are tender to my liking. 

    Remove from the oven and allow the sweet potatoes to cool a bit. It’ll give the syrup a little time to thicken. 

    finished candied sweet potatoes with wooden spoon in pan

    What to serve Southern Candied Sweet Potatoes with?

    You can’t go wrong with these Southern staples:

    How to store

    To store candied sweet potatoes, first, allow them to cool completely after cooking. Then transfer the cooled sweet potatoes to an airtight container or cover the baking dish with plastic wrap or aluminum foil, and refrigerate for up to 3-5 days.

    If you want to store them longer, you can freeze them by placing them in a freezer-safe airtight container or wrapping them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months. 

    To serve, thaw the frozen sweet potatoes overnight in the refrigerator, then reheat according to the instructions below.

    To prepare this dish ahead of time

    You can prepare candied sweet potatoes ahead of time for convenience. Cook them slightly underdone, cool them, and refrigerate for up to 3 days. When ready to serve, let them sit at room temperature for 30 minutes and reheat at 350°F (175°C) for 20-30 minutes.

    Tanya's Top Tips:

    • You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others less so. That would be the worst. 
    • I don’t add marshmallows to this recipe as I feel it’s sweet enough as is. 

    I hope you enjoy this recipe as much as we do. If you love sweet potatoes, get your bake on and make this sweet potato pie or this sweet potato casserole.

    candied sweet potatoes in baking dish

    Watch this video tutorial and see how I make these sweet potatoes from start to finish. 

    candied sweet potatoes in baking dish
    Print Recipe
    4.79 from 136 votes

    The Best Southern Candied Sweet Potatoes

    These Easy Southern Candied Sweet Potatoes are covered in a sugar buttery mixture and baked until tender. It’s the perfect side dish for any table.
    Prep Time10 minutes
    Cook Time1 hour
    Total Time1 hour 10 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: candied yams, southern candied sweet potatoes
    Servings: 4 people
    Calories: 659kcal
    Author: Tanya Harris

    Equipment

    Ingredients

    • 2 lbs sweet potatoes peeled and sliced about ½ inch thick
    • ½ teaspoon salt
    • ½ cup unsalted butter
    • ¾ cup packed brown sugar
    • ½ cup granulated white sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground nutmeg
    • 2 Tablespoons orange juice

    Instructions

    • Preheat your oven to 350 degrees Fahrenheit.
    • Lay Sweet Potatoes flat in a 13x9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.
    • Melt your butter over medium-low heat in a heavy-duty saucepan. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice.
    • Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered with the butter. Cover tightly with foil and place in your preheated oven.
    • Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are fork-tender.
    • Remove from the oven and allow the sweet potatoes to cool a bit. Serve and enjoy.

    Video

    Notes

    You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst.
    The nutritional info may seem to be on the high side, but remember you're not eating all of the buttery syrup...unless you want to 🙂

    Nutrition

    Calories: 659kcal | Carbohydrates: 113g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 630mg | Potassium: 836mg | Fiber: 7g | Sugar: 75g | Vitamin A: 32902IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 2mg

    This post was originally published on October 3, 2019. It has been updated with additional helpful tips.

    Creamy Pressure Cooker (Instant Pot) Mashed Potatoes

    by 12 Comments

    These Instant Pot Mashed Potatoes are creamy and absolutely delicious. There’s no need to drain any liquid when making these potatoes, just place them in your Pressure Cooker, cook, open and season. 

    instant pot mashed potatoes on a spoon with chives on top

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

    You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

    Listen. These mashed potatoes are on another level. I’ve had some that are so stiff that I wonder if they were even mashed, and I’ve had some that were way too watery. But these mashed potatoes made in the Pressure Cooker are so good you’ll think you got them from a 5-star restaurant when, in reality, you made them right in your very own kitchen. 

    For this recipe, I've used an electric pressure cooker. I've made these in multiple brands, the Instant Pot Pressure Cooker, the Mealthy Pressure Cooker, and the Our Place Multi Cooker. All had excellent results.

    Ingredients for Pressure Cooker Mashed Potatoes

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

    This recipe is quite easy to make and only includes a few ingredients:

    If you did a double-take at the white truffle flavored olive oil, I totally understand. It’s not a common ingredient in most mashed potato recipes but it’s oh so good. However, if you can’t find it, replace it with a little butter for that traditional buttery mashed potato taste.

    mashed potatoes covered in chives in white bowl

    How to Make Creamy Instant Pot Mashed Potatoes

    I use my 6qt Pressure Cooker to make this recipe. First, wash, peel and chop 5 medium russet potatoes into 2-inch chunks. Then place them in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”

    cut potatoes in instant pot insert with water being poured into the instant pot insert
    cut potatoes in instant pot insert with heavy cream being poured into the instant pot insert

    Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down. 

    Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure by turning the valve to “Vent.” Once all the pressure is released, open the lid and add your white truffle flavored olive oil, parmesan cheese, and salt.

    cooked mashed potatoes in instant pot insert with hand holding white truffle olive oil
    cooked mashed potatoes in instant pot insert with hand holding parmesan cheese

    Then begin to mash the potatoes with a potato masher until creamy.

    instant pot mashed potatoes that have been mashed inside instant pot insert

    These potatoes are so smooth and creamy I generally eat them on their own but you could top them with some freshly cut chives or green onion, homemade gravy, or whatever else goes well with mashed potatoes. 

    Storage Options

    For storing your mashed potatoes, place them in an airtight container and refrigerate for up to 3-4 days. To reheat, transfer the mashed potatoes to a microwave-safe dish and heat in the microwave in 30-second intervals, stirring between each to ensure even heating.

    Alternatively, you can reheat them on the stovetop over low heat, adding a splash of milk or cream to maintain the creamy texture. If freezing, store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

    Tanya's Top Tips

    • You can skip the truffle oil and parmesan and opt for butter instead. 
    • I’ve made this recipe in the 6 qt Instant Pot and 6qt Mealthy Pressure Cooker. 
    • You could also use an electric beater to mash the potatoes. I would recommend removing the potatoes from the pressure cooker insert into a large bowl before using an electric beater. 
    • I’ve never had to drain my potatoes with this recipe. The pressure in the Instant Pot, as well as the fact that potatoes will release their own liquid, is why you don’t need to submerge the potatoes water.

    If you liked this Instant Pot Mashed Potato recipe, you may like these as well:

    Looking for recipes to serve this with? Try these out:

    mashed potatoes on spoon with pressure cooker in background
    Print Recipe
    5 from 6 votes

    Creamy Instant Pot Mashed Potatoes

    These easy no drain Instant Pot Mashed Potatoes come put perfectly creamy each and every time. They’re so creamy and delicious that you can skip the gravy if you want to.
    Prep Time5 minutes
    Cook Time11 minutes
    Rise to Pressure and Natural Release18 minutes
    Total Time34 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: creamy mashed potatoes, instant pot mashed potatoes, pressure cooker mashed potatoes
    Servings: 6 people
    Calories: 274kcal
    Author: Tanya Harris

    Equipment

    Ingredients

    • 2 ½ lbs russet potatoes About 5 medium-sized potatoes, peeled and chopped into 2 inch chunks
    • 1 ¼ cup water
    • ½ cup heavy cream
    • 1 Tablespoon white truffle flavored olive oil
    • ½ cup freshly grated parmesan cheese
    • Salt to taste*

    Instructions

    • Place potatoes in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”
    • Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down.
    • Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure. Open the lid and begin to mash the potatoes with a potato masher.
    • Add the white truffle flavored olive oil, parmesan cheese, and salt and stir until combined. Serve and Enjoy 🙂

    Video

    Notes

    *I use about 2 teaspoon of salt. But you may prefer more or less, so salt to taste 🙂
    These mashed potatoes are great paired with this homemade gravy. 

    Nutrition

    Calories: 274kcal | Carbohydrates: 35g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 922mg | Potassium: 813mg | Fiber: 2g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 2mg

    This post was first published on October 15, 2019. It has been updated with new information.