This is called Million Dollar Bacon for good reason. It consists of yummy pieces of thick bacon covered in brown sugar, spices, and maple syrup—the perfect mix of sweet, spicy, and salty.
Ultimate Million Dollar Bacon Recipe
Cream of Asparagus Soup (Easy and Delicious)
This Cream of Asparagus Soup is bursting with fresh flavor! Ready in under an hour, it's perfect for a light and satisfying lunch or dinner.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I'm a year-round soup kind of gal, and I love to eat this asparagus soup when Spring arrives. It's pretty easy to make and comes out nice, creamy, and flavorful. I follow a few steps to ensure the soup stays creamy. I also add a green asparagus garnish to each bowl.
This cream of asparagus soup recipe can be ready in less than an hour. For the best results, I suggest prepping all your ingredients before you start cooking.
If you enjoy creamy soups, check out some others I have, like this popular cream of mushroom soup or my yellow squash soup.
Ingredients Needed
- Fresh asparagus - I've used green asparagus in this recipe, but other colored asparagus should also work. I prefer to use the thinner asparagus when I can find them. If your asparagus is thicker, consider peeling the stalks before cutting them for this recipe.
- Broth - I use vegetable broth, but chicken broth works well here too. You could also use water.
- Roux Ingredients - Unsalted Butter and All-purpose flour - I add these to thicken the soup a bit.
- Flavoring Vegetables - Onion and garlic.
- Heavy Cream and Parmesan Cheese—I use heavy cream for added flavor and richness, and I also add parmesan cheese!
- Salt and pepper to taste - I use kosher salt. I sometimes add pepper. If adding pepper, I suggest adding white ground pepper.
Main Kitchen Tools Needed
- Large Pot
- Knife and Cutting Board
- Measuring Cups and Spoons
- Blender or Immersion Blender
- Small Pot or Saucepan
- Slotted Spoon
- Bowl of Ice Water
- Whisk or Wooden Spoon
- Ladle
- Grater
How to make Cream of Asparagus Soup
Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside.
Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.
Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften.
Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.
Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.
Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.
Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.
Tanya's Top Tip
Don't cover the pot when boiling the asparagus. Boiling green vegetables like asparagus without a lid keeps them bright green by stopping enzymes that make them dull.
Recipe Variations:
- Make it richer: Substitute heavy cream for the whipping cream, or add a splash of sour cream for a touch of tang.
- Go dairy-free: Use unsweetened plant-based milk, like almond or oat milk, and omit the cheese. To add a similar richness, use nut butter, like cashew butter.
- Add a flavor twist: Stir in a teaspoon of pesto, a pinch of saffron, or a drizzle of truffle oil for a unique twist. You could also add ground black pepper or a squeeze of fresh lemon juice.
- Boost the veggies: Add other spring vegetables like chopped peas, cauliflower florets, or zucchini for extra texture and nutrients.
- Spicy kick: Add a pinch of red pepper flakes, a dash of hot sauce, or a chopped jalapeno for a touch of heat.
How to Store
To store, transfer the asparagus soup to an airtight container and refrigerate it for 3-4 days. To store longer, freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat, reheat gently on the stovetop over low heat, stirring frequently to prevent scorching.
Pairing Ideas
- Salads: A light, refreshing salad with a simple vinaigrette perfectly complements this creamy asparagus soup.
- Sandwiches: Pair the soup with grilled cheese for a satisfying lunch.
- Crusty bread: A warm loaf of crusty bread is perfect for dipping into the soup.
- Wine: Try a crisp Sauvignon Blanc or Pinot Grigio for a white wine pairing.
FAQs
Can I make this asparagus soup vegetarian/vegan?
Yes, use vegetable broth and substitute the cream with plant-based milk and a thickener like cornstarch or nut butter.
Can I make this asparagus soup smoother?
Yes! For an ultra-smooth texture, you can strain the blended soup through a fine-mesh sieve to remove any remaining fibrous parts.
Looking for more soup recipes? Try these out:
I hope you enjoy this cream of asparagus soup as much as we do. If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!
Cream of Asparagus Soup
This Cream of Asparagus Soup is bursting with fresh flavor! Ready in under an hour, it's perfect for a light and satisfying lunch or dinner.
Servings: 4 people
Calories: 392kcal
Ingredients
- 1 lb fresh asparagus ends trimmed, chopped into 1-inch pieces (a few tips tips set aside)
- 3 Tablespoons unsalted butter
- 1 medium yellow onion chopped
- 2 cloves garlic chopped
- 2 Tablespoons all-purpose flour
- 4 cups vegetable broth can sub with chicken broth
- 1 cup heavy cream
- ½ cup Grated Parmesan cheese plus more for garnish
- Salt to taste (start with ½ teaspoon and adjust as needed)
Instructions
- Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside.
- Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.
- Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften.
- Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.
- Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.
- Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.
- Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.
Nutrition
Calories: 392kcal | Carbohydrates: 17g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1180mg | Potassium: 361mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2604IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 3mg
What Fruits and Vegetables are in Season in March
If, like me, you like to eat seasonally, then here's a look at what fruits and vegetables are in season in March here in the United States. As winter passes and we move into spring, the temperatures start to rise we can enjoy a vast array of wonderful new produce.
This post contains affiliate links, please read my full disclaimer here.
March is a great month for new varieties fresh produce. As the weather starts to warm up after the cooler winter month, we see lots of tropical fruits as well as tender leafy greens and salad vegetables starting to appear in our local stores.
What’s in season in March depends on the locality. Remember, seasonal produce can vary based on local climate and location. 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.
Why eat seasonal produce?
I love to eat fruits and vegetables in season, enjoying fresh produce when it is at it's very best and most flavorful. In season produce is often the freshest and most nutrient rich, it tastes better and it is also a more cost effective option, rather than out-of-season produce which is often imported.
A great way to eat seasonally is to check out your local farmers markets to see what they are growing and harvesting, which ensures peak freshness. This also means you can help reduce your environmental footprint, eliminating the need to transport produce from faraway locations.
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 months of spring. Continue reading to learn more about the great produce in season in March.
Fruits in season in March?
Pineapples
Pineapples have a wonderful tropical flavor, with a sweet and slightly sour acidity that makes them perfect for both sweet and savory dishes. They are great for brightening dishes in early spring.
When it comes to savory dishes, think fresh tasting pineapple salsas with a squeeze of lime juice and a hit of red chili. It also pairs very well with chicken, pork and vegetable based main dishes.
If you enjoy baking then sliced pineapple makes the perfect upside down cake. Or pair it with other fruits like cherries in my Cherry Pineapple Dump Cake which is a super simple bake.
The sweetness that comes from pineapple juice makes it the perfect addition to my favorite Jamaican Rum Punch cocktail, or for something non alcoholic try my Green Sherbet Punch.
Kiwis
Kiwi fruits (also known as Chinese gooseberries) are small fruits that pack a tart and sweet taste. This sweet and slightly acidic flavor works particularly well in my Winter Fruit Salad or tropical fruit salads and fruit smoothies. They also make a great tasting fruit snack, their small size makes them perfect for lunch boxes.
Mangoes
Mangoes are starting to come into season and depending on the variety, some mangoes are in season in March. Varieties like Haden mangoes, Keitt mangoes and Tommy Atkins are available in March.
Mangoes are a stone fruit that offer a sweet, tropical flavor that, like pineapple, is versatile in both sweet and savory dishes. Mango works particularly well with chicken, fish and shellfish. Pair diced mango with lime, red chili and cilantro and serve it as a salsa alongside my Air Fryer Lemon Garlic Shrimp.
The sweetness of mango works to perfection in a variety of baked foods and desserts. Think mango sorbet, mango ice cream, mango cheesecake. The options are endless. Mango also works really well in tropical fruit smoothies.
If you have an abundance of mangoes, try making my Dried Mangoe Slices which are a great snack and an easy way to enjoy mango long after they are in season.
Avocados
Avocados are well documented for their health benefits, rich in heart healthy fats and high in fiber. These versatile pears are a fruit that I will happily enjoy at any meal, morning, noon and night. Slice or spread crushed avocado over toasted sourdough, topped with a poached egg for a delicious breakfast.
With their rich and creamy texture avocados are great in salads, sandwiches, and as guacamole. One of my favorite salads is this easy Quinoa Avocado Salad, which makes a great lunch or light dinner option.
Citrus Fruits
When it comes to cooking, the family of citrus fruits works harder than most. Whether it's lemon, orange, lime or grapefruit, they all offer a different flavor, but always add a refreshing zest to any dish. Some citrus like lemon or grapefruit tend to be slightly more sour than say lime or sweet orange. However, they are versatile and can be added to both sweet and savory dishes.
Citrus works well with a variety of savory dishes, pairing well with beef, chicken, pork seafood and a variety of other fruits and vegetables. Try my Lemon Pepper Chicken Wings or Indoor Grill Chili Lime Shrimp. I also love to to make my own Lemon Pepper Seasoning which is a great way to add zing to dishes. It also stores well for 3 months.
Citrus works well in sweet dishes, like sorbets and ice creams, and also in baked goods like me Orange Poppy Seed Bundt Cake and this delicious Grapefruit Cake.
If you have an abundance of limes you can also make Homemade Dehydrated Limes. Once made these slices can be stored for up to 1 year. Add the slices to drinks, teas, cocktails and mocktails. Or grind up the slices to make a lime powder that can be rubbed over chicken or seafood, or added to soups and stews.
Vegetables in season in March?
Artichokes
March marks the beginning of the artichoke season. Artichokes don't have a very strong flavor, but rather a mild, fresh and earthy taste. This makes them ideal for steaming, braising or grilling and you can also stuff them. I love adding grilled artichoke to salads, or to top bruschetta or a pizza, along with a drizzle of extra virgin olive oil, a spritz of lemon juice and a grating of lemon zest.
Asparagus
Asparagus is a springtime favorite, and it is a joy to see these tender stems appear in our local stores and farmers markets. With its sweet, fresh and slightly bitter flavor, it pairs really well with egg, a variety of different cheeses, chicken, pork, smoked fish and shell fish. Asparagus is a tender vegetable and perfect for light sautés or oven roasts.
Roasting asparagus is a great way to cook it, bringing out the natural sweetness in the vegetable. Try my Seasoned Air Fryer Asparagus which I've roasted with garlic, lemon pepper and salt, which I love to top with a poached egg and some shredded Parmesan cheese.
If you have an abundance of asparagus growing in your own garden, try making my Quick Pickled Asparagus which brings a different profile altogether, perfect for adding a touch of acidity to any salad.
Spinach
When it comes to the versatility of leafy greens, you really can't beat spinach. With its peak season in spring, spinach is versatile and nutrient-rich, suitable for adding to sandwiches or salads like this Shrimp & Bacon Spinach Salad. You can also add to cooked dishes, and don't forget it makes a great addition to a healthy green smoothies.
Steakhouse Creamed Spinach is a great tasting side dish that can be made in a skillet in minutes and a great accompaniment to any main dish.
Add a handful to soups, stews and curries, or make it the hero ingredient as I've done here in this Lentil Spinach Soup. You can also use it as a key ingredient in main dishes like my Spinach Stuffed Chicken Breasts, Mini Spinach & Mozzarella Stuffed Meatloaf or this delicious Salmon Wellington.
Arugula (rocket)
Arugula (also known as rocket) is a leafy, peppery green salad vegetable. With its fresh, peppery, mustard like flavor it is the perfect additional to add a kick to salads and sandwiches, to top your favorite pizza or to stir through some pasta. Try it in my Beet and Orange Salad which is topped with feta cheese and walnut.
Chard
Chard is a leafy green vegetable that comes in many varieties, with a leafy green top and colorful stems ranging from white, to yellow, pink and red. This nutrient rich vegetable has a slightly bitter, earthy taste, which makes it great for sautéing, it works really well in a stir-fry, or adding to soups and stews. You can use chard in place of other similar leafy greens like spinach, collards or kale.
Pea Shoots
Ahead of the arrival of seasonal green peas we can enjoy the arrival of pea shoots. Pea shoots (also known as pea tendril) are the tender leafy part at the tip of the pea vine. Their sweet, fresh, mild pea flavor make them the ideal additional to salads or to garnish spring dishes like an asparagus or green pea risotto.
Mushrooms
Mushrooms are in season in March and if you are looking for versatility, the mushroom family has to be one of the hardest working. The variety of mushrooms available is wide and varied, everything from white, crimini and large portabella to the more exotic shiitake, oyster, king trumpet and wild mushroom mixes.
Mushrooms have a meaty texture and a wonderful earthy flavor, with a rich umami flavor that makes them suitable for a variety of culinary uses from grilling to sautéing, roasting to braising. Mushrooms are naturally absorbent taking on all the flavors you add to them, and their meaty texture makes them a great option for vegetarian and vegan diners.
Serve mushrooms as an easy side dish, adding seasoning and other flavors as I've done here in my Slow Cooker Garlic Herb Mushrooms and Air Fryer Fried Mushrooms. They are also great to add to soups and sauces. try my Cream of Mushroom Soup, Creamy Mushroom Sauce or my Salisbury Steak with Mushroom Gravy.
Or hero the mushroom, making it the star of the show with my Cream Cheese Stuffed Mushrooms, Mushroom Tart, or Creamy Mushroom & Parmesan Risotto.
Mushrooms pair particularly well with chicken, it is a great flavor combination, so try my Baked Italian Chicken with Mushrooms or Zucchini Mushroom Chicken.
Brussels Sprouts
Brussels sprouts are small, round vegetables resembling miniature cabbages, that come into their prime in March. Known for their bitter, nutty, slightly earthy flavor, they are a member of the Brassica family, which includes broccoli, cauliflower, and kale.
Like most brassicas they are really versatile in how you can cook them, steam, braise, sautéed or roasted, they taste delicious. The bitterness in Brussels sprouts can be easily tempered by adding other flavors to this vegetable. They pair particularly well with a variety of meats so feature heavily as a side. They also hold up well to the addition of other strong flavors like bacon, dry spices, chili, ginger and garlic.
Keep things simple and serve my Air Fryer Brussels Sprouts topped with a knob of butter, or my Sautéed Shredded Brussels Sprouts. Or for something a little bit different try my Sweet & Spicy Air Fryer Brussels Sprouts which I've tossed in a Korean Gochujang sauce.
Radishes
Radishes are a great spring salad vegetable that have a mild, slightly peppery flavor. Their crisp texture make them ideal for adding crunch to salads, slaws and sandwiches, or to use as a garnish. However, you can also cook radishes, it like to sauté which brings out their natural sweetness.
If you have enjoyed this guide then have a look at my other seasonal guides, Seasonal Produce in January, Seasonal Produce in February and also check out my How to Store Fresh Herbs guide.
Homemade Steak Seasoning
I love making my spice blends, and this homemade steak seasoning is perfect for cooking steak. Using basic ingredients that most of you will have in your stores at home, you can whip up this simple steak seasoning in just 5 minutes.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
My best steak seasoning recipe is the healthy option, as there are no excess salt, sugar, or unnecessary additives and preservatives in this spice blend.
This simple seasoning for steak is also a lot less expensive than store bought blends as you will like have all the ingredients in your stores at home. You can also adjust the flavors to suit your own tastes!
This best steak seasoning can be used with a variety of dishes, including my Pan Seared Steak, Oven Baked Beef Ribs, or Boneless Roast Beef.
If you would like to make your own spice blends at home, try some of my favorite homemade seasoning recipes, my Pork Chop Seasoning, Homemade Cajun Seasoning, Homemade Fajita Seasoning, Hamburger Seasoning, Lemon Pepper Seasoning Recipe or my Homemade Blackened Seasoning.
Ingredients
- Coarse Kosher salt - I always have this on hand, and love the way these larger salt granules coat the steak. If subbing with coarse sea salt, use a little less.
- Coarse Black pepper - another favorite I keep on hand.
- Garlic powder - garlic powder adds great flavor to the spice blend and stores well. Only use fresh garlic if you intend to use all of the spice blend at once.
- Onion powder - adds great savory flavor to the seasoning.
- Paprika - use regular paprika if you are looking for a sweeter flavor, or smoked paprika if you want intense sweet smokiness.
- Crushed red pepper flakes - add a nice amount of chili heat. You can swap with chili powder if you prefer.
Equipment needed
- Small bowl
- Measuring spoons
- Storage jar
How to make Homemade Steak Seasoning
Combine coarse sea salt, coarse black pepper, garlic powder, onion powder, paprika (smoked for a smoky flavor), and crushed red pepper flakes in a bowl, stirring until well blended.
Use as desired on steaks.
Tanya's Top Tips
- Always use fresh spices as they will give the spice blend more flavor, older spices can taste stale.
- To store the seasoning so that it lasts, use a jar or container with a tight fitting lid.
Flavor variations
This best steak seasoning recipe is easily adapted to suit your own tastes, here are some ideas:
- For a smokier flavor, use smoked paprika.
- I've used garlic and onion powders, but you can swap the powder for dried minced garlic and onion.
- Swap red pepper flakes for chili powder.
- Add other spices like ground coriander or cumin.
- Dried herbs like oregano, thyme and rosemary are a great addition to this spice blend.
Using Steak Seasoning
I suggest using about 1 Tablespoon of seasoning per pound of meat. This usually results in using 1 Tablespoon per 1-inch thick steak. You can use the seasoning just before cooking the steak, or rub it over the steak and set it aside to marinate for 4-5 hours for a more intense flavor.
- Steak cuts: Use it on your favorite cut of steak that will be cooked quickly. I like it on New York strip, sirloin, ribeye, Denver steak, or rump steak.
- Roasting joint: rub the seasoning onto other cuts of beef like my Boneless Roast Beef or my Air Fryer Beef Tenderloin.
- Slow cook cuts: a great seasoning to use with slow cook cuts like beef brisket, chuck steak or beef short ribs. Season the beef before searing and then slow cooking.
- Other meats: this spice blend can also be used with other meat like lamb or pork.
- Poultry - great with turkey or chicken, try rubbing some over chicken wings or skin on, bone in chicken thighs or drumsticks.
- Vegetables - use it to season vegetables before roasting them in a hot oven.
How to store
Store the spice blend in an airtight container at room temperature. It should keep well for 6-9 months if stored in a cool, dark place. Use an airtight jar with a tight fitting lid to keep the seasoning for longer, you don't want any air getting into the spices and spoiling them.
FAQs
Can I adjust the quantities of spices used in steak seasoning?
Yes, this is a really versatile recipe and you can adjust any of the spices and seasonings to suit your own tastes. For example, if following a low sodium diet cut back on the salt; if you prefer your food less spicy cut back on the red peppers flakes.
How long can you leave dry rub on steak?
I like to rub this steak seasoning over the steak and set is aside for at least 20 minutes, but anything up to 2 hours would work too.
If you have tried this recipe for homemade steak seasoning, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Homemade Steak Seasoning
If you like making your own spice blends, try this homemade steak seasoning which can be whipped up in just 5 minutes using basic ingredients you will have in your stores at home.
Servings: 8
Calories: 12kcal
Equipment
- Small bowl
- Measuring spoons
- Storage jar
Ingredients
- 2 Tablespoons course kosher salt
- 1 Tablespoon course black pepper
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon paprika
- ½ Tablespoon crushed red pepper flakes
Instructions
- Combine coarse sea salt, coarse black pepper, garlic powder, onion powder, paprika (smoked for a smoky flavor), and crushed red pepper flakes in a bowl, stirring until well blended. Use as desired on steaks.
Notes
- For a smokier flavor, use smoked paprika.
- I use about 1 Tablespoon of seasoning per pound of meat. This usually results in using 1 Tablespoon per steak 1-inch thick steak.
Nutrition
Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1754mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 583IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.4mg
Pan Seared Steak (How to Cook Steak on the Stove)
You can make a simple yet delicious pan-seared steak with just a few ingredients. With the right technique, it delivers a flavorful and satisfying meal every time.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I enjoy pan-seared steak because it is the original fast food I can cook and enjoy in minutes. With this easy steak recipe, I cook the steaks in a bit of oil before finishing them with some butter, fresh herbs, and garlic. These small additions make the steak shiny and flavor the cooking juices. You can pour them over the steak when it's time to eat.
For pan searing, I suggest you use a steak that is about 1-inch thick. Any thicker than this, and you’ll need to finish the steak in the oven. Cooking your steak on the stove gives you everything you come to expect from steak served at a good quality steakhouse!
If you enjoy steak try these great tasting recipes, my Air Fryer Steak with Garlic Herb Butter, Air Fryer Steak Fajitas and Air Fryer Steak Kebabs too!
Ingredients
- Beef steaks - for the best flavor I recommend New York strip, ribeye, sirloin or Denver steak, each steak cut 1-inch thick.
- Kosher salt and black pepper - use a good quantity of both salt and pepper to season the meat. Alternatively, you can use Homemade Steak Seasoning.
- Olive oil - Or neutral high-heat oil, like canola, sunflower, or vegetable oil.
- Unsalted butter - for really flavorful pan juices and delicious steak.
- Fresh herbs and Garlic - I like to add fresh herbs like thyme or rosemary.
Equipment needed
- Cutting Board
- Kitchen knife
- Measuring spoons
- Large skillet - cast iron or stainless steel
How to cook Pan Seared Steak
Remove the steaks from the refrigerator, pat them dry, and season generously with salt and pepper on both sides. Allow them to sit out at room temperature for about 20 minutes.
Meanwhile, heat a large skillet, cast-iron, or stainless steel, over low heat for about 7 minutes. Then, increase the heat to medium-high and heat for 3 minutes. Starting on low and increasing to medium-high allows for even heating and precise temperature control of the skillet.
Add the oil to the skillet, and swirl it to ensure the whole bottom of the skillet is covered.
Place one end of the steak in the skillet closest to you, then lower the rest slowly into the skillet. Do this with other steak as well on the other side of the skillet. Make sure the steaks do not overlap or touch.
Cook the steak for 3-4 minutes on one side, then flip and cook for another 3-4 minutes for medium-rare. Cook longer for desired doneness. Use a meat thermometer to check internal temperature. See the table for cooking temperatures below.
In the last minute of cooking, add butter, herbs, and garlic to the pan for extra flavor.
Tilt the pan and spoon the melted butter over the steaks.
Transfer the steaks to a cutting board or plate and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
Slice against the grain and serve immediately, optionally drizzling any pan juices over the top.
Degrees of Doneness
For an idea of the correct temperature to cook your steak, follow the times below. Make sure you use a quick read thermometer to check the correct temperatures.
| Temperature | Doneness |
| 125°F (52°C) | rare |
| 135°F (57°C) | medium-rare |
| 145°F (63°C) | medium |
| 150°F (65°C) | medium-well |
| 160°F (71°C) | well-done |
Tanya's Top Tips
These tips will help you to cook the best pan-fried steak you've ever tried:
- Take the steaks out of the refrigerator at least 20 minutes before cooking and allow the meat to come to room temperature.
- This method works best steaks that are about 1-1 ¼ inch thick. Any thicker than that, and you will need to place your steaks in the oven to finish cooking.
- It’s best to use a cast-iron or stainless steel skillet when pan-searing steak. A non-stick skillet may not get the same crust as the other kinds will.
- When searing steak, I suggest you turn on the exhaust fan in the kitchen. When the seasoned meat hits the skillet, the fumes can be intense, producing a flavorful but smoky aroma filling the room.
- It’s best to use a meat thermometer, such as a quick read thermometer, or a probe thermometer, to ensure steak is cooked to desired doneness. I like to remove steaks when they are about 5 degrees below my desired cooking temperature.
- Always rest steaks for 5-10 minutes once they're cooked, covering with a loose layer of kitchen foil to keep the steaks warm. This allows all the juices to be absorbed back into the meat, resulting in tender and juicy steaks.
Flavor variations
This recipe is easily adapted to suit your own tastes, here are some ideas:
- Swap salt and pepper for my Homemade Steak Seasoning. I suggest using about 1 Tablespoon of seasoning per pound of meat. This usually results in using 1 Tablespoon per 1-inch thick steak.
- You can add the seasoning to the steak before cooking. Or you can rub it on and let it sit for 20 minutes to 1.5 hours. This will give the steak a stronger taste.
- I've used New York strip steaks, but you can use this technique to cook other steak cuts. Just adjust the cooking time depending on the thickness of the steak.
- I've cooked the steaks in a skillet, but you can also cook these steaks on your grill at home when the sun is out!
Serving suggestion
I like to add a knob of butter to the skillet just before serving, along with some fresh herbs and garlic. This flavored butter mixes with the pan juices and is great for basting the steak. You could also serve steak with a knob of my Homemade Garlic Butter on top.
I like to serve steaks with a potato side and a couple of easy veggie sides, try my Air Fryer Potato Wedges, Air Fryer Sweet Potato Wedges or Easy Air Fryer Baked Potatoes. When it comes to vegetables try Garlic Herb Mushrooms, Sauteed Mushrooms, Sauteed Spinach or my Oven Roasted Broccoli.
For salads, opt for something with a bit of zing and lots of crunch, like my Homemade Coleslaw or Southern Cucumber Salad.
FAQs
How long do you pan sear steaks?
How long you cook steak depends on how thick the steaks are cut, as a rule allow 2-4 minutes a side depending on thickness. You should also take into consideration how you like your steak cooked. I've included a table of internal cooking temperatures for steak earlier in this post.
Should I use butter or oil to pan sear steak?
Always use oil to pan sear steak as it has a higher smoke point, whereas butter will burn before the steak is cooked. Instead I like to add butter at the end of the cook to baste the steaks and add extra flavor.
Why add butter to steak?
Adding butter at the end of the cook adds depth, enhancing the flavor of the steak as well as giving you that lovely glossy finish you expect from a properly cooked steak.
Should I crank the heat to high when pan-searing steak?
I don't. I found that bringing my pan to medium-high heat rather than high resulted in perfectly seared steak.
If you have tried this pan seared steak recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Pan Seared Steak (How to Cook Steak on the Stove)
Pan seared steak is the original fast food, cooked in a skillet and finished with butter, fresh herbs and garlic for extra flavor.
Servings: 2
Calories: 698kcal
Equipment
Ingredients
- 2 steaks (New York strip, ribeye, sirloin or Denver steak) cut 1-inch thick
- salt and freshly ground black pepper or steak seasoning
- 2 tablespoon olive oil
- 2 tablespoon unsalted butter
- fresh herbs such as thyme or rosemary
- garlic cloves minced - optional for flavor
Instructions
- Remove the steaks from the refrigerator, pat them dry, and season generously with salt and pepper on both sides. Allow them to sit out at room temperature for about 20 minutes.
- Meanwhile, heat a large skillet, cast-iron or stainless steel, over low heat for about 7 minutes. Then, increase the heat to medium-high and heat for an additional 3 minutes.
- Add the oil to the skillet, and swirl it to ensure the whole bottom of the skillet is covered.
- Lay one end of the steak into the part of the skillet that is closest to you, and slowly lower the rest into the skillet. Do this with other steak as well on the other side of the skillet. Make sure the steaks do not overlap or touch.
- Allow the steak to cook for about 3-4 minutes on the first side, then flip the steak and cook for an additional 3-4 minutes for medium-rare, or longer to your desired doneness (use a meat thermometer to check).
- In the last minute of cooking, add butter, herbs, and garlic to the pan for extra flavor. Tilt the pan and spoon the melted butter over the steaks.
- Transfer the steaks to a cutting board or plate and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Slice against the grain and serve immediately, optionally drizzling any pan juices over the top.
Notes
- This method works best steaks that are about 1-1 ¼ inch thick. Any thicker than that, and you will need to place your steaks in the oven to finish cooking.
- It’s best to use a cast-iron or stainless steel skillet when pan-searing steak. A non-stick skillet may not get the same crust as the other kinds will.
- When searing steak, I suggest you turn on the exhaust fan in the kitchen.
- It’s best to use a meat thermometer, such as a quick read thermometer, or a probe thermometer, to ensure steak is cooked to desired doneness. I like to remove steaks when they are about 5 degrees below my desired cooking temperature.
- Starting on low and increasing to medium-high allows for even heating and precise temperature control of the skillet.
Nutrition
Calories: 698kcal | Carbohydrates: 1g | Protein: 46g | Fat: 57g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 28g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 1285mg | Potassium: 643mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 805IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 4mg
An Easy Sautéed Spinach Recipe
You can make Sauteed Spinach, a simple and delicious side dish, in just 10 minutes. Its vibrant green color and delicate flavor make it a versatile and nutritious addition to any meal.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Simple and easy side dishes are always some of my favorites. From sauteed mushrooms to sautéed yellow squash, knowing the cooking skill of sautéing can result in some easy-tasting side dishes.
We eat spinach as one of our weekly vegetables, and this sauté method happens to be one of our favorites. Initially, my husband would always saute the spinach in a large skillet, but could never fit the right amount in the pan.
The amount he could fit in the pan resulted in a very small amount of cooked and wilted spinach. It was delicious, but it was never enough. Y'all know what I'm talking about.
This method uses a large pot or Dutch oven, giving you the opportunity to cook way more spinach at a time. Everyone can enjoy spinach now thanks to this method. If you like sautéed spinach, check out my sautéed beet greens, my sautéed brussels sprouts, or my creamed spinach recipe.
Ingredients for Sauteed Spinach
- Spinach - I use 16 ounces, as this is what I can fit in a large pot. Use regular spinach or fresh baby spinach.
- Fat - I prefer olive oil, but feel free to use any oil you prefer. I’ve even used butter with fantastic results.
- Seasonings - fresh garlic, kosher salt, black pepper, and garlic powder.
Tools Needed
- Dutch Oven (if making a smaller quantity, a large skillet can be used)
- Wooden Spoon or Spatula
- Colander and Kitchen Towels/Paper Towels - if using fresh spinach leaves that need to be washed. Most spinach sold in stores has been triple-washed already.
Find the full recipe and instructions for this sauteed spinach recipe in the printable recipe card below.
How to make Sautéed Spinach
Heat olive oil in a large pot over medium heat.
Add the garlic cloves to the pot and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
Add the spinach, kosher salt, black pepper, and onion powder to the pot and stir. It will start to reduce.
Sauté the spinach, stirring frequently for about 2-3 minutes, until it becomes wilted and tender.
Once the spinach is cooked, taste and adjust the seasoning if necessary.
Serve the sautéed spinach immediately as a delicious and healthy side dish. Season with additional salt and pepper to taste if desired.
Tanya’s Top Tip
Make sure your heat is only around medium heat when sauteing the garlic. Any hotter than that, and your garlic may burn. Medium heat is enough to release the taste and fragrance of the garlic.
Storage Tips
To store leftover sauteed spinach, first allow it to cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will remain fresh for 3-4 days.
To reheat sautéed spinach, you can either gently warm it in a skillet over medium heat on the stovetop or place it in a microwave-safe dish, cover lightly, and heat on medium power in short intervals in the microwave, stirring occasionally until just warmed through.
Recipe Variations and Customizations
For sautéed spinach, you can explore a range of recipe variations and customizations to suit your palate or make the dish complement your meal. Here are some ideas:
- Citrusy Spinach: Squeeze fresh lemon juice over the cooked spinach for a bright, tangy finish.
- Spicy Spinach: Sprinkle crushed red pepper flakes while sautéing for a spicy kick.
- Nutty Spinach: Toss in toasted pine nuts or sliced almonds for added crunch and nuttiness.
- Cheesy Spinach: Sprinkle grated Parmesan or crumbled feta cheese over the hot spinach for a cheesy melt.
- Mediterranean Spinach: Mix in chopped olives, capers, and a dash of oregano for a Mediterranean flair.
FAQs
What's the best oil to use for sautéing spinach?
Olive oil is favored for its taste and health perks, yet avocado oil, coconut oil, or butter are great alternatives for varied flavors and dietary needs.
Can I add other ingredients to sautéed spinach for more flavor?
Absolutely! Garlic, onions, mushrooms, bell peppers, and spices like nutmeg or red pepper flakes can enhance the dish's flavor.
How do I ensure my sautéed spinach isn't too bitter?
Young, tender spinach leaves are less likely to be bitter. You can also balance bitterness by adding ingredients like garlic, lemon juice, or a pinch of sugar.
Can you saute frozen spinach?
Yes, you can sauté frozen spinach. It's a convenient option when fresh spinach isn't available. To do so, first, thaw the spinach and squeeze out as much excess water as possible to prevent it from becoming too watery when cooked.
Looking for recipes to serve along with this sauteed spinach? Try these out:
I hope you enjoy this sautéed spinach 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!
An Easy Sautéed Spinach Recipe
You can make Sauteed Spinach, a simple and delicious side dish, in just 10 minutes. Its vibrant green color and delicate flavor make it a versatile and nutritious addition to any meal.
Servings: 4 people
Calories: 93kcal
Ingredients
- 16 oz spinach washed and dried
- 2 tablespoons olive oil
- 4 garlic cloves minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon onion powder
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic cloves to the pot and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add the spinach, kosher salt, black pepper, and onion powder to the pot and stir. It will start to reduce.
- Sauté the spinach for about 2-3 minutes, stirring frequently, until the spinach is wilted and tender.
- Once the spinach is cooked, taste and adjust the seasoning if necessary.
- Serve immediately and season with additional salt and pepper to taste if desired.
Video
Notes
- Make sure the heat is only at medium heat when sautéing the garlic.
- Serve immediately for the best flavor and results.
Nutrition
Calories: 93kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 381mg | Potassium: 648mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10634IU | Vitamin C: 33mg | Calcium: 119mg | Iron: 3mg
Planter's Punch Recipe (Rum Cocktail)
This Planters Punch Cocktail is a delicious, refreshing rum cocktail. Made with rum, citrus, and sweetener, this drink offers a tropical taste that transports you to sunny shores with every sip.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I've been having fun making my own cocktails at home, and I had to share this classic cocktail, Planter’s Punch. A bit of dispute exists as to where this cocktail originated, either in Illinois, Charleston, or in Jamaica. My research says it originated in Jamaica, with the use of Jamaican rum, which I use in the cocktail as well.
This drink is fruity, sweet, and strong with 3 ounces of rum in it. Balanced by two kinds of citrus, bitters, and simple syrup. I also added a dash of club soda at the end to make it a bit lighter.
If you enjoy Caribbean cocktails, try out my Jamaican Rum Punch.
Ingredients for Planters Punch
- Rum - I use both dark and white Jamaican rum for this recipe.
- Citrus Juices - I use Lime Juice and Orange juice.
- Angostura Bitters
- Simple Syrup
- Club Soda
How to make a Planter’s Punch Cocktail
Fill a glass, preferably a rocks glass, with ice. Set aside.
Combine dark rum, white rum, simple syrup, fresh lime juice, and Angostura bitters in a cocktail shaker.
Fill the shaker with ice cubes. Cover the shaker and shake the mixture vigorously until well chilled.
Strain the cocktail into a glass filled with ice. Top with a splash of club soda.
Garnish the drink with an orange slice and a lime slice.
Serve and enjoy.
What is the ratio for planter’s punch?
The cocktail ratio for Planter's Punch can vary, but a traditional approach to the drink follows a simple rhyme:
"One of sour, two of sweet, three of strong, four of weak."
Here's how to interpret the ratio:
- One part sour: Lime juice.
- Two parts sweet: A sweetener, like simple syrup or grenadine.
- Three parts strong: This refers to the alcohol, traditionally a good quality dark or aged rum.
- Four parts weak: Typically water, ice, or fruit juice (like pineapple or orange juice) that dilutes the drink to the perfect sipping strength and adds volume. For this, I use orange juice and club soda.
Can I make this cocktail ahead of time for a crowd?
Yes! To do so, mix dark rum, white rum, simple syrup, lime juice, orange juice, and Angostura bitters in a large container. Chill the mixture. When ready to serve, pour over ice in glasses, add a splash of club soda to each glass, and garnish with orange and lime slices.
How Strong Is a Planters Punch Cocktail?
Very strong.
Variations
- Substitute pineapple juice for orange juice, or use lemon juice instead of lime for a different flavor profile.
- Omit the club soda for a stronger cocktail.
- Replace the dark rum with spiced rum for added warmth and complexity.
Tanya's Top Tips
- Serve this cocktail right away or make it ahead and keep it in the fridge for up to 24 hours. When ready to serve, add the ice and stir well.
- Don’t add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
If you have tried this Planter's Punch recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Looking for other delicious cocktails? Try these out:
Planter's Punch Recipe
This Planters Punch Cocktail is a delicious, refreshing rum cocktail. Made with rum, citrus, and sweetener, this drink offers a tropical taste that transports you to sunny shores with every sip.
Servings: 1
Calories: 283kcal
Ingredients
- 2 ounces dark rum
- 1 ounce white rum
- 1 ounce simple syrup
- ½ ounce fresh lime juice
- ½ ounce orange juice
- 3 dashes Angostura bitters
- Splash of club soda
- Garnish with orange slice and lime slice
Instructions
- Fill a glass, preferably a rocks glass, with ice. Set aside.
- Combine dark rum, white rum, simple syrup, fresh lime juice, and Angostura bitters in a cocktail shaker.
- Fill the shaker with ice cubes. Cover the shaker and shake the mixture vigorously until well chilled.
- Strain the cocktail into a glass filled with ice. Top with a splash of club soda.
- Garnish the drink with an orange slice and a lime slice.
- Serve and enjoy.
Notes
- 1. Swap orange juice with pineapple or lime juice with lemon for a twist.
2. For a stronger punch, skip the club soda.
Nutrition
Calories: 283kcal | Carbohydrates: 23g | Protein: 0.2g | Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 18mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 35IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg
Strawberry Basil Margarita
A strawberry basil margarita is one of my favorite cocktail recipes. Taking a classic margarita recipe, I add fresh strawberries and basil to the tequila, triple sec, and lime. Serve it over ice for a refreshing tasty cocktail. This post is meant for an audience 21 and over.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Strawberries and fresh basil make a great flavor combo, so no wonder it works in this delicious margarita. The trick to making the best strawberry basil margarita cocktail is to take time to properly muddle the strawberries getting as much juice squeezed out as you can, before muddling the basil and adding the remaining ingredients.
This strawberry basil margarita cocktail recipe makes 1 cocktail serving, but you can easily multiply the recipe ingredients if serving a larger group. For two servings, simply double the ingredients and pour it into two glasses.
If you enjoy a cocktail when the sun is out, try my Classic Margarita or my Paloma Cocktail.
Strawberry Basil Margarita Cocktail Ingredients
Here's what you will need to make this easy strawberry basil margarita cocktail:
- Strawberries - use fresh strawberries rather than frozen as they have the best flavor and the right amount of sweetness.
- Basil - I also flavor the cocktail with fresh basil leaves, basil pairs well with strawberry.
- Tequila - use your favorite brand of tequila.
- Triple sec - use your favorite brand of triple sec to add a sweet orange flavor.
- Lime juice - add a burst of fresh citrus flavor to compliment the triple sec.
- Simple syrup - balances out the sour lime juice. You can buy in your local store or try making your own homemade simple syrup using my easy recipe.
- Ice - you will need ice for shaking the cocktails in the cocktail shaker and also for serving.
- Garnish - I like to garnish the cocktail is a slice of strawberry and a fresh basil leaf, this is entirely optional.
Equipment needed
- Measure
- Cocktail shaker
- Hawthorne Strainer
- Cocktail muddler
How to Make a Strawberry Basil Margarita
Add the strawberries to the cocktail shaker, and muddle.
Once you see some juices released, add the basil leaves and lightly muddle some more.
Add the tequila, triple sec, fresh lime juice, and simple syrup to the shaker.
Fill the shaker with ice cubes and shake vigorously for about 10 seconds. Strain the mixture into a glass filled with fresh ice.
Garnish with a strawberry and a basil leaf. Serve immediately and enjoy!
Tanya's Top Tips
These tips will help you make the best strawberry basil margarita recipe you've ever tried.
- Gently muddle the basil with strawberries to release their flavors. Basil can become bitter if over-muddled.
- If you don't have a shaker, you can simply muddle the strawberry and basil in a jar, add the remaining ingredient, place a lid on the jar, and give everything a good shake. Then pass the cocktail through a fine sieve into a clean glass.
- Only add the ice to the cocktail when ready to serve; otherwise, you risk it melting and diluting the cocktail.
- Serving more people, no problem. Increase the recipe, prepare the cocktail, and pour it into a large pitcher for serving. However, add a little bit of water, about ¼ cup, so your cocktail doesn't taste like straight liquor.
Flavor variations
- I use a ratio of 2:1 tequila to triple sec, however you can adjust to taste. Just don't add too much triple sec otherwise the predominant flavor of the cocktail will be citrus rather than strawberry.
- Adjust the simple syrup to taste, considering the natural sweetness of your strawberries.
FAQs
What is a strawberry margarita made with?
A strawberry margarita takes the ingredients from a class margarita cocktail, tequila; triple sec, and lime juice; and adds muddled fresh strawberries into the mix.
Why do you use triple sec in a margarita?
Triple sec, or any similar orange liqueur like Cointreau, adds a touch of sweet orange flavor which compliments tequila and balances out the sour lime flavor.
What's the difference between a strawberry daiquiri and a strawberry margarita?
The difference between a strawberry daiquiri and a strawberry margarita is the base alcohol used in the cocktail. A margarita always has a base of tequila, whereas a daiquiri uses a base of white rum.
Looking for more cocktail recipes? Try these out:
If you have tried this Strawberry Basil Margarita recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Strawberry Basil Margarita
A strawberry basil margarita is a favorite summer cocktail recipes. Taking a classic margarita recipe and adding fresh strawberries and basil to the tequila, triple sec and lime.
Servings: 1
Calories: 275kcal
Equipment
- Measure
- Cocktail muddler
Ingredients
- 3 fresh strawberries
- 3 fresh basil leaves
- 2 oz tequila
- 1 oz triple sec
- 1 oz lime juice
- ½ oz simple syrup
Instructions
- Add the strawberries to the cocktail shaker, and muddle. Once you see some juices released, add the basil leaves and lightly muffle some more.
- Add the tequila, triple sec, fresh lime juice, and simple syrup to the shaker.
- Fill the shaker with ice cubes and shake vigorously for about 10 seconds. Strain the mixture into a glass filled with fresh ice.
- Garnish with a strawberry and a basil leaf. Serve immediately and enjoy!
Notes
- Gently muddle the basil with strawberries to release their flavors. Basil can become bitter if over-muddled.
- Adjust the simple syrup to taste, considering the natural sweetness of your strawberries.
Nutrition
Calories: 275kcal | Carbohydrates: 25g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 12mg | Potassium: 110mg | Fiber: 1g | Sugar: 22g | Vitamin A: 82IU | Vitamin C: 30mg | Calcium: 14mg | Iron: 1mg
Sausage Lentil Soup
This Sausage lentil soup is hearty and nutritious. With the star ingredient of Italian sausage, it is packed full of flavor and complements the sweet vegetables and rich earthy lentils. Serve with a side of crusty bread and you have a filling and delicious meal.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I learned long ago that Italian sausage is amazing. I'll add it to pasta recipes, like this Instant Pot Ravioli. But this Sausage Lentil Soup is another recipe where the flavor shines through.
This is one of the most flavorful soup recipes you will ever have. Similar to Carrabba's version, this sausage lentil soup recipe is easy, and preparation time is minimal. Just sauté the sausage and a few veggies then add the remaining ingredients and let the soup bubble away gently on the stove.
I also like to enjoy leftover lentil soup the next day. Heat this soup and pack it in a thermos for a quick and easy lunch on the go.
If your family enjoys hearty and filling soups, try my Collard Green Soup, Oxtail Soup, Lentil Spinach Soup, Moroccan Spiced Soup, Jamaican Jerk Chicken Soup, or my Split Pea Soup with Ham.
Ingredients
Here's what you will need to make this easy sausage lentil soup recipe:
- Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
- Sausage - I like to use ground Italian sausage in this soup.
- Vegetables - I use a combination of yellow onion, celery, carrots, and zucchini.
- Garlic - use fresh garlic to flavor the soup, or jarred minced garlic.
- Broth - I use chicken broth, but vegetable broth can work here too.
- Lentils - you can use brown or green lentils in this soup, whatever your preference.
- Herbs - I used dried basil and dried oregano to flavor the soup while cooking, and fresh parsley is added once the soup is cooked.
- Diced tomatoes - put in whole can, don't drain.
- Salt
- Black pepper
- Toppings - to serve stir through optional toppings of sour cream and Parmesan cheese.
Equipment needed
- Kitchen knife
- Cutting Board
- Measuring cups and spoons
- Large soup pot or Dutch oven
- Wooden spoon
How to make Sausage Lentil Soup
Heat oil over medium-high heat in a large soup pot or Dutch oven. Add the Italian sausage and cook until it's browned, breaking up the meat as it cooks.
Add the yellow onion, celery, carrot, zucchini, and minced garlic to the pot. Stir and cook for about 3-5 minutes until the vegetables soften.
Pour in the chicken broth, add the lentils, dried basil, dried oregano, and diced tomatoes. Stir everything together to combine all the ingredients.
Cover the pot and let the soup simmer over medium-low heat for about 35-45 minutes, or until the lentils are tender, stirring occasionally.
Once the lentils are tender, add the fresh parsley and stir. Season the soup with salt and pepper to taste.
Serve the soup while it’s hot, and you can top each serving with a dollop of sour cream or a sprinkle of Parmesan cheese if desired. Enjoy!
Tanya's Top Tips
These tips will help you make the best sausage lentil soup you've ever tried.
- Proper seasoning makes a huge difference to soup, so taste the soup and add salt and black pepper before serving.
- Soup is a great make-ahead dish, make it up the day before and store it in the refrigerator until you are ready to serve. As is the case with most soups and stews, it will taste even better the next day once the flavors have had a chance to meld together.
- If the soup is too thick add a splash of chicken broth to loosen it.
Flavor variations
- If you don't have ground Italian sausage, swap for any other variety of pork sausage. Or buy Italian link sausages, remove the skin from the sausage, and break it down in the pot using a wooden spoon.
- You can swap Italian sausage for some diced pancetta, just sauté to brown the meat and render down the fat.
- Add some fresh thyme leaves or bay leaves to the soup while it is cooking.
- Swap fresh parsley for fresh basil.
- Add a handful of leafy greens like spinach or kale towards the end of the cook and allow to wilt.
What to serve with Italian Sausage Lentil Soup
I like to serve the soup with a swirl of sour cream and some shredded Parmesan cheese on top. As this is a hearty and filling bowl of soup I keep any additional side dishes simple. Serve with some crusty bread, or try my Classic Southern Cornbread Recipe, or these Easy Cornbread Muffins
How to store
To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the soup on the stove-top until piping hot.
To freeze: Once cooked and cooled, place the soup into an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.
FAQs
Is lentil soup healthy?
Yes, lentils not only add great texture and bite to a soup, but they are high in fiber and protein which keeps you fuller for longer, are naturally rich in minerals, and low in fat.
What color of lentils are best for soup?
I like to use brown or green lentils in my Italian sausage lentil soup as they keep their shape well and don't break down as much as a split red lentil, or yellow split peas.
Do I need to soak lentils before making lentil soup?
No, you don't need to soak lentils. Just add them to the soup and they will soften as the soup cooks.
If you have tried this Sausage Lentil Soup recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Sausage Lentil Soup
Sausage lentil soup is a hearty and nutritious soup, the perfect bowl of comfort food to enjoy on cooler days.
Servings: 8
Calories: 341kcal
Equipment
- Kitchen knife
- Cutting Board
- Measuring cups and spoons
- Large soup pot or Dutch oven
- Wooden spoon
Ingredients
- 1 Tablespoon olive oil
- 1 lb ground Italian sausage
- 1 large yellow onion chopped
- 1 stalk celery chopped
- 1 large carrot chopped
- 1 medium zucchini chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 cup brown or green lentils
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 28 oz can diced tomatoes undrained
- ¼ cup fresh parsley
- salt and pepper to taste
- sour cream optional garnish
- Parmesan cheese optional garnish
Instructions
- Heat oil over medium-high heat in a large soup pot or Dutch oven. Add the Italian sausage and cook until it's browned, breaking up the meat as it cooks.
- Add the yellow onion, celery, carrot, zucchini, and minced garlic to the pot. Stir and cook for about 3-5 minutes until the vegetables soften.
- Pour in the chicken broth, add the lentils, dried basil, dried oregano, and diced tomatoes. Stir everything together to combine all the ingredients.
- Cover the pot and let the soup simmer over medium-low heat for about 35-45 minutes, or until the lentils are tender, stirring occasionally.
- Once the lentils are tender, add the fresh parsley and stir. Season the soup with salt and pepper to taste.
- Serve the soup while it’s hot, and you can top each serving with a dollop of sour cream or a sprinkle of Parmesan cheese if desired. Enjoy!
Nutrition
Calories: 341kcal | Carbohydrates: 23g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 1516mg | Potassium: 737mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1639IU | Vitamin C: 20mg | Calcium: 87mg | Iron: 4mg
Authentic Jamaican Curry Goat Recipe
This Jamaican Curry Goat recipe is a flavorful, succulent dish made with Jamaican curry, goat pieces, and other spices. It’s a traditional Jamaican dish that you and your family will love.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I’ve shared many Jamaican recipes here on the site, and it’s about time I shared how I make one of my favorite Jamaican dishes, curry goat. Curry goat was one of the must-have items on my wedding menu (that and mannish wata a.k.a goat head soup).
When made right, curry goat should be flavorful, the goat should be fork-tender, and it should make you feel warm all over. I use the electric pressure cooker to make my curry goat, but the stovetop works fine too.
Although goat meat isn't too popular where I live, it should be as it's a great alternative to beef, chicken, and pork. I’m thrilled to share my method of making this Caribbean staple.
Ingredients Needed for this Recipe
- Use vinegar to rinse goat meat before cooking, even though it's not an ingredient in the recipe.
- Goat meat - I usually find my goat meat in International markets. It'll come fresh or frozen. If your goat meat is frozen, thaw it before using it in the recipe.
- Spices & Seasoning - Jamaican curry powder, Ginger powder, all-purpose seasoning, allspice, and fresh thyme
- Vegetables - onion, garlic cloves, scotch bonnet pepper, and russet potato.
- Other ingredients - oil and water.
Tools Needed:
- knife
- cutting board
- Pressure Cooker for quicker cooking, or a large pot.
How to make curry goat
Gather all your ingredients.
Rinse your goat pieces with water and vinegar and then pat them dry.
Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, all spice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.
Remove onion and garlic from goat and set aside.
Set an electric pressure cooker, like an Instant Pot, on high sauté. Add oil. Add goat meat and brown, about 2-3 minutes per side. I usually only brown ½ of the goat meat. This allows me to build flavor but not spend too much time browning meat.
Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened, about 4 minutes. If the onions look dry, add a little water and continue to sauté.
Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Please note that the water will not cover the goat before you pressure cook it.
Allow the pressure cooker to naturally release for 10 minutes, then release the remaining pressure.
Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.
Serve and enjoy.
How to make Curry Goat on the Stove Top
Making curry goat on the stovetop is similar to making it in the pressure cooker. Follow the above directions except cook the goat in a large covered pot over low heat for 1.5-2 hours, until the goat is tender. Add the chopped potatoes and pepper during the last 20 minutes of cooking.
Tanya's Top Tips
- The longer you cook curry goat, the more tender it will become. Either cook low and slow on the stove or in a slow cooker on low; or speed things up by using a pressure cooker.
- Use Jamaican curry powder for an authentic Jamaican curry goat.
- Wait to add salt and pepper to taste until the goat has finished cooking. Some brands of curry powder contain salt. adding salt to soon may cause the goat to be salty.
Frequently Asked Questions about Jamaican Curry Goat
Where can I buy goat?
You can typically find goat in your local International market or Caribbean market. It's usually already chopped into pieces for you.
What is the best curry to use?
For Jamaican curry goat, you need to use Jamaican curry. For store-bought options, I like to use a combination of Blue Mountain Curry and Betapac. You can also use homemade curry powder. Your goat will taste like whatever brand of curry you use.
How do I thicken my curry goat?
Once you add the chopped potatoes and allow the goat to simmer on the stovetop for 10-15 minutes, your curry will thicken a little.
What should I serve this with?
Many people like to serve this dish with rice and peas, but I prefer the goat and the gravy over a nice heap of white rice. Sauteéd Jamaican cabbage and fried dumplings also go along well with this dish.
I sure hope you love this recipe as much as we do.
Other Jamaican recipes
Jamaican Curry Goat
This Jamaican Curry Goat recipe is a flavorful, succulent dish made with Jamaican curry, goat pieces, and other spices. It’s a traditional Jamaican dish that you and your family will love.
Servings: 6 people
Calories: 395kcal
Equipment
Ingredients
- 3 lbs goat meat chopped into 2 inch chunks, rinsed and dried
- 2.5 Tablespoon Jamaican curry powder separated
- ½ teaspoon ginger powder
- ½ teaspoon all-purpose seasoning
- ¼ teaspoon allspice
- 1 yellow onion chopped
- 6 garlic cloves chopped
- 3 sprigs fresh thyme or 1 teaspoon dried
- 2 Tablespoon oil
- 1 ¼ cup water
- 1 scotch bonnet pepper
- 1 large russet potato chopped
- Salt and pepper to taste
Instructions
- Rinse goat meat with vinegar and water.
- Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.
- Remove onion and garlic from goat and set aside.
- Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté.
- Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.
- Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.
Stovetop
- Making curry goat on the stovetop is similar to making it in the pressure cooker. Follow the above directions except cook the goat in a large covered pot over low heat for 1.5-2 hours, until the goat is tender. Add the chopped potatoes during the last 20 minutes of cooking.
Notes
- The kind of curry you use is important to this dish. I used 2 tablespoon Blue Mountain Country Curry and ½ tablespoon Betapac. Your goat will taste like whichever curry you choose to use.
- Scotch bonnet pepper is optional in this recipe and added whole to infuse flavor during the code. Do not add it before pressure cooking and make sure the pepper is whole with no bruises or rips. Scotch bonnet peppers are spicy. Placing it in whole allows us to get some flavor without the spice.
- If you can’t find scotch bonnet pepper, a habanero pepper is a great substitute.
Nutrition
Calories: 395kcal | Carbohydrates: 11g | Protein: 47g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 159mg | Potassium: 882mg | Fiber: 2g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 5mg
This post was originally published on July 21, 2021. It has been updated with additional helpful information and tips.
Cinnamon Toast
This 3 ingredient cinnamon toast recipe is such an easy yet super delicious breakfast. This method gives you the best cinnamon toast you've ever had.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
This method for cinnamon toast is a bit different then what I grew up with. That method included sprinkling brown sugar and cinnamon over buttered toast. Simple and effective, it was good...But once I stumbled upon this method, I was hooked—much props to Pioneer Woman for a detailed step-by-step of this method.
This best cinnamon toast recipe starts by making a simple flavored butter to top the toast. Add some cinnamon sugar to softened butter and spread over a slice of your favorite bread before toasting to perfection in a hot oven. Then serve for breakfast, brunch, or snack. You'll have a butter and cinnamon flavor that has been caramelized that you and your family will love.
If you enjoy a sweeter start to your day try some of my other great tasting breakfast and brunch dishes, my Air Fryer French Toast, Sweet Potato Waffles, Sweet Potato Pancakes, Cinnabon Waffles or Homemade Pumpkin Waffles recipes.
Ingredients
Here's what you will need to make this easy cinnamon toast recipe:
- Butter - I use unsalted butter, but salted butter can work here too.
- Cinnamon sugar - you can use store bought or try making your cinnamon sugar.
- Bread - I use 4 slices of sandwich bread, but use any variety of bread.
Equipment needed for this recipe
- Small bowl
- Measuring spoons
- Knife
- Baking Sheet
How to make cinnamon toast
Preheat your oven to 350°F (175°C).
Mix unsalted butter and cinnamon sugar in a small bowl and stir until incorporated.
Spread about 1 tablespoon of the cinnamon butter on one side of each slice of bread. Place the bread on a baking sheet in a single layer, buttered side up.
Bake in the preheated oven for 9-10 minutes, until the bread is toasted and the sugar is caramelized.
Remove from the oven and allow it to cool for 1-2 minutes. Serve warm and enjoy.
Tanya's Top Tips
These tips will help you make the best cinnamon toast you've ever tried.
- To ensure easy spreading and better blending with cinnamon sugar, use softened butter. Soften butter by leaving it at room temperature for about 1-2 hours before use.
- We tend to eat 1 slice of toast with our meal, but feel free to enjoy 2 slices per person.
- Make sure you cook in a hot oven so you get that lovely caramelized cinnamon sugar butter topping.
Flavor variations!
- If you don’t have premade cinnamon sugar, add 2 tablespoons of white granulated sugar and ½ tablespoon ground cinnamon to the butter.
- I've used Honey wheat sandwich bread but you can use any variety of bread.
- Add some extra spice with a pinch of ground nutmeg.
- Add a splash of vanilla extract to the butter.
- For a burst of citrus add some fresh orange zest.
What to serve with cinnamon toast
Serve the toast on it's own or try some of these delicious toppings:
- Fresh berries
- Sliced bananas
- Sliced stone fruit
- eggs and bacon
- Fried apples
- Blueberry compote
How to store
Make ahead: Cinnamon toast is best served warm straight from the oven. Otherwise, the toast can go soggy, and nobody will thank you for soggy toast. You can prep the cinnamon sugar or cinnamon butter ahead of time.
FAQs
Why is my cinnamon toast soggy?
If your toast is soggy you've either added too much butter which will absorb straight into the bread rather than caramelize with the sugar. Or you have cooked the toast in too low an oven. Stick to my recipe and you won't go wrong.
If you have tried this cinnamon toast recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Cinnamon Toast
3 ingredient cinnamon toast recipe could not be any easier to prepare. Spread the bread with a cinnamon sugar flavored butter and toast in a hot oven to caramelize the top.
Servings: 4
Calories: 191kcal
Equipment
- Small bowl
- Measuring spoons
- Knife
Ingredients
- 4 tablespoon unsalted butter softened
- 2 tablespoon cinnamon sugar
- 4 slices sandwich bread
Instructions
- Preheat your oven to 350°F (175°C).
- Mix unsalted butter and cinnamon sugar in a small bowl and stir until incorporated.
- Spread about 1 Tablespoon of the cinnamon butter on one side of each slice of bread. Place the bread on a baking sheet in a single layer, buttered side up.
- Bake in the preheated oven for 9-10 minutes, until the bread is toasted and the sugar is caramelized.
- Remove from the oven and allow it to cool for 1-2 minutes. Serve warm and enjoy.
Notes
- To ensure easy spreading and better blending with cinnamon sugar, use softened butter. Soften butter by leaving it at room temperature for about 1-2 hours before use.
- We tend to eat 1 slice of toast with our meal, but feel free to eat 2 per person.
- If you don’t have premade cinnamon sugar, add 2 Tablespoons of white granulated sugar and ½ Tablespoon cinnamon to the butter.
Nutrition
Calories: 191kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 350IU | Calcium: 56mg | Iron: 1mg
Cinnamon Sugar
This cinnamon sugar is quick to whip up at home in a few easy steps. It provides the perfect ratio of cinnamon and sugar that you can use in a variety of ways.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Having a batch of cinnamon sugar prepared ahead of time has been pretty much a kitchen saver for me. My youngest loves cinnamon toast, and having premade cinnamon sugar on hand is always helpful.
This "recipe" calls for 3 ingredients, rather than just cinnamon and sugar. A pinch of salt added to the mix helps brings out the flavor of the cinnamon. Feel free to skip the salt if you find that weird, but I think it makes a word of difference.
This sugar also stores well in an airtight container for several months, not that it lasts very long in my kitchen.
Once I've made a jar, I find so many uses for it, from sprinkling over my toast to stirring it through my favorite pancake, waffle, or muffin batter. Try it in my Banana Oatmeal Pancakes, Sweet Potato Pancakes or my Homemade Pumpkin Waffles.
Ingredients
- Sugar - I use white granulated sugar but you can use any type of sugar for this recipe.
- Ground cinnamon - adds a lovely warm spice flavor.
- Kosher salt - to balance out the sweetness, but entirely optional.
Equipment needed
- Small bowl
- Measuring cups & spoons
- Glass storage jar
How to make Cinnamon Sugar
Combine the granulated sugar, ground cinnamon, and kosher salt in a small bowl.
Stir them together until they are thoroughly mixed.
Sprinkle this mixture over any desired fruits, buttered toast, desserts, or breakfast items.
What is the best ratio of cinnamon and sugar?
I use a ratio of 1:4, which equates to 1 tablespoon of ground cinnamon to 4 tablespoons (¼ cup) of white granulated sugar. This ratio works best for me, but if you prefer a little more or less cinnamon, you can adjust to taste.
Tanya's Top Tips
- Always use fresh spices as they will give the sugar more flavor, older spices can taste stale.
- To store the sugar so that it lasts, use a jar or container with a tight fitting lid.
Flavor variations
- Feel free to adjust the ratio based on your taste preferences.
- Adding kosher salt is optional but helps balance the sweetness and bring out the flavors of the cinnamon.
- Swap white sugar for brown sugar which has a slight caramel flavor.
- Add in a pinch of other spices like ground cinnamon, nutmeg, or even a bit of cocoa powder.
Serving suggestions
- Sprinkle it on toast or over your breakfast cereal.
- Add the sugar to butter and spread over toast, or melt it over waffles or pancakes.
- Mixed into oatmeal.
- Great used in dessert and baking recipes, eg try adding it to my Easy Southern Peach Cobber Cake or rolling my air fryer donuts in it.
- Add to pancake or waffle batters.
- Sprinkle over fresh fruits like berries, stone fruits, pears, apples or bananas.
How to store
Store the sugar in an airtight container at room temperature. It should keep well for several months.
FAQs
Is cinnamon and cinnamon sugar the same thing?
No, cinnamon is a spice, whereas cinnamon sugar combines ground cinnamon with regular white or brown sugar to form a spiced sugar.
If you have tried this recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Cinnamon Sugar
This recipe shows you how to make cinnamon sugar at home in a few easy steps, ready to add warm cinnamon sweetness to a variety of different dishes.
Servings: 5 tablespoons
Calories: 42kcal
Equipment
- Small bowl
- Measuring cups & spoons
- Glass storage jar
Ingredients
- ¼ cup white granulated sugar
- 1 tablespoon ground cinnamon
- pinch kosher salt
Instructions
- Combine the granulated sugar, ground cinnamon, and kosher salt in a small bowl. Stir them together until they are thoroughly mixed.
- Sprinkle this mixture over any desired fruits, buttered toast, desserts, or breakfast items. Enjoy 🙂
Notes
- Store the cinnamon sugar in an airtight container at room temperature. It should keep well for several months.
- This cinnamon sugar can be sprinkled on toast, mixed into oatmeal, or used in baking recipes, and used in fruits like apples or bananas.
- Feel free to adjust the ratio of cinnamon to sugar based on your taste preferences.
- Adding kosher salt is optional but helps balance the sweetness and bring out the flavors of the cinnamon.
Nutrition
Calories: 42kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.004g | Sodium: 8mg | Potassium: 7mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.1mg
Tamarind Juice Recipe
This delicious tamarind juice recipe is a family favorite. It's made by combining whole tamarind pods with water, simmering them until softened, then straining off the water and adding brown sugar and freshly squeezed lime juice to taste.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
If you love a good and refreshing drink, then this tamarind drink is it. Popular in the Caribbean, this drink is similar to lemonade, and some may argue it's even better. I like to serve it as an alternative to typical lemonade, as it has a distinct yet refreshing taste. This sweet tamarind juice drink is perfectly served over ice on a hot summer day.
Tamarind has a slightly sweet and sour flavor, which I balance by adding brown sugar and freshly squeezed lime juice for a touch of acidity. The amount of sugar and lime juice you need to add will vary depending on your tamarind pods.
If you love a good refreshing drink, try my Jamaican Style Carrot Juice or Classic Lemonade.
Why this Recipe Works
Most recipes call for soaking the tamarind in hot water to extract the flavor. Simmering the tamarind pods cuts down on the time but also retains the delicious flavor of the tamarind.
Ingredients
Here's what you will need to make tamarind juice at home:
- Water - use tap water if you are lucky enough to live somewhere with good water, if not use filtered water.
- Sugar - I use brown sugar to make a simple syrup, but you can use any type of sugar for this recipe.
- Tamarind - I use whole tamarind pods. You can also use tamarind pulp blocks, just make sure that it is 100% tamarind with no added ingredients.
- Lime - I add fresh lime juice to add sourness and balance out the sweet brown sugar.
Equipment needed
- Large pot
- Measuring jug
- Measuring cups and spoons
- Fine sieve
- Pitcher
How to make Tamarind Juice
Start by removing the outer husk of the tamarind pods and discard any strings attached to the pods.
Add the tamarind pods and 6 cups of water to a large pot. Bring it to a boil, then reduce the heat to medium-low and let it simmer for 10-15 minutes. The pods should be soft, and the water should be tan-colored. Remove from heat, set aside, and allow to cool.
Once cool enough to handle, strain the mixture into a sieve over a large bowl.
Use a spoon or your hands to press the pulp and seeds to extract as much liquid as possible. Discard the seed and pulp. Set the liquid aside.
Meanwhile, in a separate small pot over medium heat, whisk together water and brown sugar and allow the mixture to come to a gentle simmer, stirring occasionally, until the brown sugar is dissolved into the water, about 5 minutes. Remove from heat and allow to cool.
Pour the liquid from the tamarinds, the brown sugar liquid, and lime juice into a pitcher. Stir to combine.
Serve over ice.
Tanya's Top Tips
These tips will help you make the best tamarind juice you've ever tried.
- Make sure you take time to simmer the tamarind pods until they have softened as this will make it much easier to pass the tamarind flavored water through the sieve.
- Use a spoon to push down on the tamarind pods in the sieve, extracting as much water and flavor as you can.
- Taste the juice and adjust the flavor to suit your own palette. Add more sweetness or sour lime to taste.
- Some tamarind is labeled sour tamarind. Don't use that in this recipe, or you'll need to add a lot of sugar to balance the taste.
Flavor variations
- Tamarind juice is similar to lemonade and should be sweetened to your taste.
- For a different taste, try swapping brown sugar for coconut sugar.
- Add a little vanilla extract to the juice.
- Make tamarind and ginger juice by adding thin slices of fresh ginger when melting the brown sugar and water. Bring to a boil, then pour the mixture through a fine sieve to remove the ginger before adding to the tamarind water.
- Make a cocktail by adding a shot of dark rum to your tamarind juice...it's so delicious.
Serving suggestions
Chill the juice in the refrigerator or serve immediately over ice cubes.
How to store homemade tamarind juice?
Once made, cool and store in a pitcher in the refrigerator for up to 5 days.
FAQs
What is tamarind?
Tamarind is a tropical tree that you will find growing in Africa and Asia. The tree produces pods of fruit popular in African, Caribbean, South and Southeast Asian cuisines.
What does tamarind taste like?
When fully ripe, tamarind has a slightly sweet and sour flavor, whereas unripe fruit pods will be more sour and acidic. The sourness is close to a zesty sour lemon or lime, with a little sweetness similar to dates.
Can you drink tamarind juice daily?
Yes, due to the high fiber content of this drink, it is safe to enjoy daily.
Is tamarind juice healthy?
Yes, provided you don't overload the drink with sugar, tamarind juice is healthy as it has a high fiber content and is loaded in antioxidants.
Can you make tamarind juice from tamarind paste?
Yes, if you cannot source tamarind pods you can use tamarind paste instead. Just make sure it is 100% tamarind with no added ingredients. Heat the paste in water, then pass through a sieve before adding the rest of the ingredients.
If you have tried this tamarind juice recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Tamarind Juice Recipe
In a few simple steps you can make tamarind juice at home by combining whole tamarind pods with water, cooking them until softened, then straining off the water and adding brown sugar and freshly squeezed lime juice to taste.
Servings: 6
Calories: 321kcal
Equipment
- Large pot
- Measuring jug
- Measuring cups and spoons
- Fine sieve
- Pitcher
Ingredients
- 8 cups water separated
- 1 cup brown sugar adjust to taste
- 1 lb tamarind pods
- 2 tablespoon fresh lime juice
Instructions
- Start by removing the outer husk of the tamarind pods and discard any strings attached to the pods.
- In a large pot, add the tamarind pods and 6 cups of water. Bring it to a boil, then reduce the heat to medium-low and let it simmer for about 10-15 minutes. The pods should be soft, and the water should be tan colored. Remove from heat, set aside, and allow to cool.
- Once cool enough to handle, strain the mixture into a sieve over a large bowl, pressing the pulp and seeds to extract as much liquid as possible. Discard the seed and pulp. Set the liquid aside.
- Meanwhile, in a separate small pot over medium heat, whisk together water and brown sugar and allow the mixture to come to a gentle simmer, stirring occasionally, until the brown sugar is dissolved into the water, about 5 minutes. Remove from heat and allow to cool.
- Pour the liquid from the tamarinds, the brown sugar liquid, and lime juice into a pitcher. Stir to combine.
- Serve over ice.
Notes
- Tamarind juice is similar to lemonade and should be sweetened to your taste. If you find the juice too sour, simply add a bit more sweetener, such as sugar or honey.
- Chill the juice in the refrigerator or serve immediately over ice cubes.
Nutrition
Calories: 321kcal | Carbohydrates: 84g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 47mg | Potassium: 529mg | Fiber: 4g | Sugar: 65g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 2mg
Sautéed Mushrooms (Restaurant Style)
These aren't just any sautéed mushrooms – we're talking restaurant-level sautéed perfection. Get ready to bring that fancy dining experience right to your own kitchen.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I've always been a huge fan of mushrooms, so I order them as a side every time I'm at a steakhouse. Now, I've finally figured out the secret to getting those delicious Restaurant quality mushrooms.
It's all about the butter and a delicious kind of mushroom...Baby Bella. This mushroom recipe features aromatic garlic and a symphony of flavors from balsamic vinegar, kosher salt, ground thyme, and black pepper. The mushroom world is vast, and if you're feeling a bit adventurous, consider jazzing it up with Shiitake, Oyster, or even some wild Morels for an extra layer of earthiness.
Why You'll Love This Recipe
This recipe sautées the mushrooms in butter, giving them a rich and delicious flavor. Other flavor additions, like Balsamic vinegar and ground thyme bring the mushrooms over the top.
For more of my mushroom favorites, try this Mushroom Tart or these crunchy Air Fried Oyster Mushrooms!
Ingredients For Sautéed Mushrooms
- Unsalted butter - Using butter instead of oil provides a rich and velvety base.
- Garlic cloves - Infuse a garlic fragrance and a rich depth of flavor. Freshly minced or jarred minced garlic works great.
- Baby Bella mushrooms - Baby Bellas are great for their earthy and robust flavor. You can typically find these pre-sliced and washed at your local grocery store.
- Balsamic vinegar - Great for helping to deglaze the pan and adds a subtle tangy note that complements the mushroom's umami.
- Seasonings - A tasty combination of salt, ground thyme, and black pepper helps to round out and elevate the flavors.
Tools needed for this recipe
- Skillet & Spatula
How To Make Sautéed Mushrooms
Melt butter in a large 12-inch pan over medium heat. Add garlic and sauté for about 20 seconds. Add the mushrooms and stir to fully coat the mushrooms with the butter.
Sauté the mushrooms for about 10-15 minutes, until the mushrooms soften and most of the liquid evaporates.
Add the balsamic vinegar, kosher salt, ground thyme, and black pepper, and continue cooking for 2 minutes.
Remove from heat and serve. Enjoy.
How to store leftover mushrooms
Before storing, let your mushrooms cool to room temperature. Then, store them in an airtight container in the refrigerator. They'll stay fresh for 3-4 days.
Reheating: It's best to reheat using a skillet over medium heat to gently warm the mushrooms. Using high heat or a microwave can alter the mushroom's texture.
Recipe Variations and Customizations
- Herb Infusion: Enhance the aromatic profile by incorporating other fresh herbs like rosemary or parsley. Toss them into the pan during the final minutes of cooking.
- Citrus Zest: Brighten up the earthy tones with a touch of citrus zest. Lemon or orange zest adds a refreshing twist, balancing the richness of the mushrooms. Add zest to top your freshly sauteed mushrooms.
- Splash of Wine: Elevate the sophistication by deglazing the pan with a splash of white wine instead of using balsamic vinegar. The wine imparts complexity and depth to the flavor profile.
- Creamy Variation: Introduce a luxurious element by adding a dollop of cream or crème fraîche towards the end of cooking. This creates a velvety sauce that coats the mushrooms.
- Spicy Kick: Infuse some heat into your dish by incorporating red pepper flakes or finely chopped chilis.
- Cheese Topping: Before serving, sprinkle a generous amount of grated Parmesan or Pecorino cheese over the sautéed mushrooms.
What To Serve With Sauteed Mushrooms
Pairing your sautéed mushrooms with the right dish can elevate your dining experience. Here are some suggestions on what to serve alongside these mushrooms:
- Creamy Polenta
- Air Fryer Steak
- Creamy Mushroom and Parmesan Instant Pot Risotto
- Garlic Mashed Potatoes
- Smothered Chicken Recipe
FAQ's
What other mushroom varieties can I use for sauteing?
Consider adding Shiitake mushrooms for their earthy and chewy texture, Oyster mushrooms with a mild, anise-like flavor, or Cremini mushrooms for a richer taste. Use the delicate and trumpet-shaped Chanterelle mushrooms for a fruity note, or the crunchy Enoki mushrooms for a subtle touch. Maitake mushrooms offer a meaty texture and a robust, earthy taste, while Portobello mushrooms bring a smoky undertone. For a luxurious touch, consider the intensely earthy and nutty Morel mushrooms. Experiment with these varieties, adjusting the combination based on availability and personal preference, to create a sautéed mushroom dish that's a medley of flavors and textures.
Tanya's Top Tips
- Make sure you melt the butter over medium heat and cook the mushrooms over medium heat. Cooking at a higher temp may burn the butter.
- Adjust the salt and pepper to taste after cooking, as the mushrooms can absorb the seasonings differently.
- Try using a mix of mushroom types for varied textures and flavors in this dish.
Looking for more mushroom recipes? Try these out:
- Cream of Mushroom Chicken
- Mushroom Tart
- Creamy Mushroom Sauce (Best Ever!)
- Slow Cooker Garlic Herb Mushrooms
- Air Fryer Fried Mushrooms
- Cream Cheese Stuffed Mushrooms
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!
Sautéed mushrooms (Restaurant Style)
These aren't just any sautéed mushrooms – we're talking restaurant-level sautéed perfection. Get ready to bring that fancy dining experience right to your own kitchen.
Servings: 4 servings
Calories: 131kcal
Ingredients
- 4 Tablespoons unsalted butter
- 2 garlic cloves minced
- 1 lb 16 oz baby bella mushrooms, cleaned, dried, and sliced about ¼ inch thick
- 1 Tablespoon balsamic vinegar
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon ground thyme
- ⅛ teaspoon ground black pepper
- chopped fresh herbs for garnish optional
Instructions
- Melt butter in a large 12-inch pan over medium heat. Add garlic and sauté for about 20 seconds. Add the mushrooms and stir to fully coat the mushrooms with the butter.
- Sauté the mushrooms for about 10-15 minutes, until the mushrooms soften and most of the liquid evaporates.
- Add the balsamic vinegar, kosher salt, ground thyme, and black pepper, and continue cooking for 2 minutes.
- Remove from heat and serve. Sprinkle with parsley or fresh thyme leaves if desired. Enjoy.
Notes
- Adjust the salt and pepper to taste after cooking, as the mushrooms can absorb the seasonings differently.
- Try using a mix of mushroom types for varied textures and flavors in this dish.
Nutrition
Serving: 1g | Calories: 131kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 304mg | Potassium: 428mg | Fiber: 2g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.5mg
Easy Pan Fried Fish
Looking for the freshest food, fast? Then look no further than my pan fried fish, which can be prepared, cooked and on the table in just 10 minutes. The result is deliciously crispy pan-fried fish, perfectly soft and flaky in the center, making this the ideal quick and easy mid-week dinner option.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
When it comes to easy cooking, I really don't think you can beat fish. This is one of my favorite pan-fried fish recipes, as the fish requires very little preparation and just a little seasoning.
I've kept things simple and seasoned the fish with my homemade fish seasoning, but you can use any seasoning. If you don't have fish seasoning, use sea salt and black pepper. I also recommend coating the filets in a light dusting of all-purpose flour so that you get that lovely crispy pan-fried fish texture.
If you are looking at introducing more fish into your family's diet, try some of these great-tasting recipes using various cooking methods. My Crispy Air Fryer Fish, Easy Oven Baked Fish, Whole Jerk Fish, Oven Baked Cod, or Brown Fish Stew.
Why Use This Recipe?
This recipe is perfect if you have 2-4 fish filets. You can easily season, dredge, and pan-fry the fish for a quick entree. If you need to cook more servings, I suggest another cooking method, like oven baking.
Ingredients
Here's what you will need to make the best pan-fried fish:
- Fish - I use white fish filets with the skin removed.
- Fish seasoning - I season the fish with my homemade fish seasoning, or you can use the seasoning of your choice.
- Flour - coating the fish in flour not only stops it from falling apart during cooking but also adds to the flavor and gives it a crispy coating.
- Oil - I use olive oil to fry the fish; you can use any other oil that has a high smoke point, like canola, vegetable, or avocado. You could also use Ghee if you want that butter flavor.
- Lemon - I like to add a sprinkle of lemon juice to the fish before serving or serve the fish with a wedge of lemon.
Full measurement amounts are listed in the recipe card below.
Equipment
- Large Skillet - I use my 12-inch stainless steel skillet. You could also use cast iron or non-stick. Please note that non-stick may not get your fish as brown.
- Cutting Board
- Sharp knife
- Measuring spoons
How to pan fry fish
Lightly score the fish with a knife.
Season both sides of the fish filets with 1 teaspoon of fish seasoning.
In a separate bowl, add all-purpose flour and the remaining fish seasoning. Lightly dust the filets with flour, shaking off any excess. Set aside on a wire rack for 5 minutes.
Meanwhile, heat the olive oil over medium-high heat in a large skillet. Add the fish to the skillet.
Cook for about 2-4 minutes on each side, or until the fish is golden and flakes easily with a fork.
Remove the fish from the skillet and transfer to a serving plate.
Tanya's Top Tip for this recipe
These tips will help you make the best crispy pan fried fish you've ever tried.
- To stop the fish from curling while pan frying, lightly score the fish with a knife. This will help the fish lay flat in the pan while cooking, without curling.
- The cook time will depend on the thickness of the fish. Flip the fish when you see a golden-brown crust forming at the bottom edge of the fish.
- If you want to check the internal temperature of the fish once it’s cooked, a probe thermometer is the easiest way to do this.
Flavor variations
- This recipe typically uses white fish like tilapia, but would also work with sea bass, snapper, grouper, or trout.
- I use my homemade fish seasoning, but feel free to use any seasoning you wish instead of the fish seasoning. For example, if making fish tacos, you might want to use taco seasoning.
- For an alternative citrus twist, swap the lemon for lime.
What to serve with pan fried fish
I've served the fish with a few simple sides of steamed white rice, broccoli, and wedges of fresh lemon for that extra burst of citrus flavor. Try serving the fish with my Air Fryer Potato Fries or Air Fryer Sweet Potato Wedges alongside my Southern Cucumber Salad or Kale & Broccoli Salad.
You don't have to eat the fish filet whole, it also tastes great cut up and added to other dishes like your favorite fish tacos.
How to store
To refrigerate: Pan fried fish is best served warm straight from the skillet when it is at its best, as fish overcooks easily when reheated. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. To reheat fish from the fridge, place it in a preheated oven at 350°F (175°C) and bake until heated through, typically for about 10-15 minutes.
To freeze: I don't recommend freezing cooked fish; enjoy it straight from the skillet. However, if you would like to freeze it, let it cool, wrap it tightly, and store in a freezer-safe bag or container. It will last up to 3 months.
FAQs
What fish is best for pan frying?
When cooking thinner filets of white fish, go for something that has a firm texture and isn't too oily, like cod, tilapia, catfish, or halibut.
Why use flour when frying fish?
Not only does the flour help stop the fish from sticking to the skillet while it cooks, it also gives the fish added flavor absorbing some of the pan juices, as well as giving you that lovely crispy pan fried fish texture.
Can you pan fry fish without flour?
Yes, leave out the flour, or replace with a suitable gluten-free alternative if you still want to get that crispy fried fish texture.
If you have tried this Pan Fried Fish recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Easy Pan Fried Fish
Crispy coated filet of white fish, seasoned with fish seasoning and sauteed until crisp and golden on the outside, perfectly soft and flaky in the center.
Servings: 2
Calories: 320kcal
Equipment
- Cutting Board
- Sharp knife
- Measuring spoons
Ingredients
- 2 white fish filets (about ½ lb) thin filets, patted dry
- 1 Tablespoon fish seasoning separated, or seasoning of your choice
- 2 Tablespoons all purpose flour
- 2 Tablespoons olive oil
- sprinkle of lemon juice optional
Instructions
- Lightly score the fish with a knife. Season both sides of the fish filets with 1 teaspoon of fish seasoning.
- In a separate bowl, add all-purpose flour and the remaining fish seasoning. Lightly dust the filets with flour, shaking off any excess. Set aside on a wire rack for 5 minutes.
- Meanwhile, heat the olive oil over medium-high heat in a large skillet. Add the fish to the skillet. Cook for about 2-4 minutes on each side, or until the fish is golden and flakes easily with a fork.
- Remove the fish from the skillet and transfer to a serving plate.
Notes
- To stop the fish from curling while pan frying, lightly score the fish with a knife. This will help the fish lay flat in the pan while cooking, without curling.
- Feel free to use any seasoning you wish in place of the fish seasoning.
- The cook time will depend on the thickness of the fish. Flip the fish when you see a golden-brown crust forming at the bottom edge of the fish.
Nutrition
Calories: 320kcal | Carbohydrates: 7g | Protein: 35g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 535mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 53IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 2mg
Juicy Air Fryer Chicken Bites
These tasty air fryer chicken bites are tender inside and crispy outside. They are great for dipping, snacking, or adding to salads and rice bowls. Enjoy them as an easy and delicious main dish.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I make my air fryer chicken bites with no breading, which means they can be prepared in minutes. No need to worry the breading coming undone in the air fryer, these chicken breast chunks are coasted in blend of seasoning and dry ground spices.
This air fryer chicken bites recipe is one I cook often, as all the family enjoys it. I love that it takes no effort at all, making this the perfect tasty weekend snack option with your favorite dipping sauce. Or a great quick and easy mid-week dinner option when added to a main meal.
If you are a fan of crispy air fryer chicken, then try these great-tasting recipes: my Air Fryer Fried Chicken, Air Fryer Chicken Nuggets or my Air Fryer Chicken Wings.
A Quick Look at the Ingredients Needed
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
Here's what you will need to make crispy air fryer chicken bites:
- Chicken: boneless, skinless chicken breast patted dry and cut into 1-inch chunks.
- Olive oil: to help the seasoning and dry spices stick to the chunks of chicken breast.
- Seasoning rub: coat the chicken chunks with kosher salt, coarse black pepper, paprika, garlic powder, and onion powder.
Equipment required for this recipe
- Air Fryer
- Large bowl
- Measuring spoons
How to make juicy air fryer chicken bites
Step 1: In a large bowl, toss the chicken chunks with the olive oil. Sprinkle the salt, black pepper, paprika, garlic powder, and onion powder over the chicken pieces and toss to coat evenly. Set aside to rest for 15 minutes.
Step 2: Preheat the air fryer to 360 degrees Fahrenheit (182°C).
Step 3: Arrange the chicken chunks in a single layer in the air fryer basket. Cook for 10-11 minutes, flipping halfway through, until chicken has reached an internal temperature of 165 degrees Fahrenheit (74°C).
Step 4: Remove from the air fryer and rest for a few minutes before serving.
Tanya's Top Tips
These tips will help you make the juiciest air fryer chicken bites you've ever tried.
- Timings will vary from air fryer to air fryer. To ensure safety and proper cooking, always check that your chicken reaches an internal temperature of 165°F (74°C).
- The best way to test the internal temperature of any meat is to use a meat thermometer.
- Lay the chicken into the air fryer basket in a single layer to ensure an even cook. If needed, cook the chicken in batches to avoid overcrowding.
- Always rest the chicken for a few minutes before serving. This allows the juices to be absorbed back into the chicken, resulting in juicy and tender chunks of chicken.
How to store
To refrigerate: Store any leftover chicken bites in an airtight container in the refrigerator for 3-4 days. When ready to enjoy, heat up in a preheated oven or air fryer at 360F until warmed through.
To freeze: Once cooked and cooled, place any pieces of leftover chicken into an airtight container and store in the freezer for up to 3 months. As the chicken is already cooked, it can be reheated from frozen in a preheated oven at 350F for 30-40 minutes. If reheating in your air fryer, the time to cook from frozen can be cut down.
FAQs
Can you put raw chicken in an air fryer?
Yes, you can. For the best results, place the chicken into a pre-heated air fryer and always check the internal temperature of the meat to ensure it is cooked through to 165°F (74°C).
Should I put oil on chicken before air frying?
As I use chunks of raw chicken breast to make my chicken bites, I coat the chicken first in olive oil. This helps the spice blend to adhere to the chicken and provides flavor.
I hope you love these chicken bites as much as we do. If you're looking for more bit-sized ideas, try these out:
If you have tried this chicken bites or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Juicy Air Fryer Chicken Bites
These lightly crispy and moist air fryer chicken bites are perfect alone or with your favorite dipping sauce. Eat them alone or add them to a salad or rice bowl for a great-tasting main dish.
Servings: 4
Calories: 163kcal
Equipment
- Large bowl
- Measuring spoons
Ingredients
- 1 lb boneless, skinless chicken breast patted dry and cut into 1-inch chunks
- 1 Tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon course black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
- In a large bowl, toss the chicken chunks with the olive oil. Sprinkle the salt, black pepper, paprika, garlic powder and onion powder over the chicken pieces and toss to coat evenly. Set aside to rest for 15 minutes.
- Preheat the air fryer to 360 degrees Fahrenheit (182°C).
- Arrange the chicken chunks in a single layer in the air fryer basket. Cook for 10-11 minutes, flipping halfway through, until chicken has reached an internal temperature of 165 degrees Fahrenheit (74°C).
- Remove from the air fryer and rest for a few minutes before serving.
Notes
- To ensure safety and proper cooking, always check that your chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
- To ensure an even cook, cook the chicken in a single layer, in batches to avoid overcrowding.
- These chicken bites can be served alone, with a dipping sauce, or as a part of a meal.
Nutrition
Calories: 163kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 423mg | Potassium: 434mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Pimento Cheese
Pimento cheese is a Southern classic that brings a delightful burst of flavor to any occasion. This creamy and tangy spread, made with a combination of sharp cheddar cheese, pepper jack cheese, diced pimentos, and a blend of savory spices, is a yummy treat that can be enjoyed as a dip, sandwich spread, or even as a topping for burgers.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Once known as the pâté of the South, pimento cheese has become a staple dish at most gatherings, picnics, and parties. An appetizer that always brings you back to your childhood, enjoying mouthfuls of crackers overflowing with your grandma's pimento cheese dip. Which was always the most delicious, of course!
My recipe uses the traditional classic ingredients, but I add a bit of smoked paprika, turning even those who usually don't like pimento cheese into immediate fans.
If you're not sure what else to serve at your next party, try my Quick and Easy Beer Cheese Dip & Air Fryer Pretzel Bites. Our Pepperoni Pizza Sliders and Fried Chicken Sliders are also always a hit. Top it off with a Jamaican Rum Punch for the adults and a Green Sherbet Punch for the kids.
Ingredients for homemade pimento cheese spread
- Extra sharp cheddar cheese - The star of the show, sharp cheddar cheese adds a bold and rich flavor to your pimento cheese. Opt for high-quality cheese for the best results.
- Pepper jack cheese - Adding Pepper Jack cheese brings a hint of heat and a melty, spicy kick to the mix.
- Cream Cheese - Adding cream cheese lends a velvety texture to the pimento cheese, balancing out the sharpness of the cheddar.
- Mayonnaise - The creamy texture of mayonnaise helps bind the ingredients together, creating a smooth and spreadable consistency.
- Jar diced pimientos - These sweet and mildly spicy red peppers provide a pop of color and contribute a unique taste that perfectly complements the cheese.
- Worcestershire sauce - This savory and umami-rich sauce adds depth of flavor to the spread, enhancing its overall taste.
- Spices - A flavorful combination of onion powder, ground black pepper, smoked paprika, and garlic powder.
- For Serving - Ritz crackers or cut vegetables
Tools needed for this recipe
- Large Bowl
- Cheese Grater
- Rubber spatula or hand mixer
How To Make Pimento Cheese Dip
- In a large mixing bowl, combine the grated cheddar cheese, pepper jack cheese, and cream cheese. Use a spatula or a hand mixer on low speed to mix until the cheeses are well combined.
- Add the mayonnaise, diced pimientos, Worcestershire sauce, onion powder, ground black pepper, smoked paprika, and garlic powder into the bowl. Stir the ingredients until well incorporated.
- Serve immediately or chill in the refrigerator before serving.
- Serve with Ritz crackers or vegetables.
How to store pimento cheese
If you're preparing this cheese to serve at a party or family gathering, it's best not to leave it out for longer than 2 hours. This is when bacteria can start to grow. When ready to store, transfer the cheese to an airtight container or jar with a tight sealing lid.
How long can pimento cheese last in the fridge? When properly stored and in the fridge, your pimento cheese will be freshest for up to a week.
Can I freeze pimento cheese? I wouldn't recommend freezing pimento cheese. Freezing can alter the texture and consistency of the spread. Refrigerate for best results.
⭐Tanya's Top Tips⭐
- Use the smoked paprika...the flavor is amazing. If you don't have smoked paprika, use regular paprika...but man, the smoked is my favorite.
- I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
- If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.
How to serve
While you can enjoy pimento cheese on just about anything. Enjoy a dollop of pimento cheese on or with any of the following tasty dishes:
Serve pimento cheese as a dip or a spread at your next party. Here are just a few ideas for dipping or spreading:
- Ritz crackers or Seed crackers
- Carrot sticks or Celery sticks
- Crostini, or Crusty bread slices
- Assorted sliced bell peppers
Popular Substitutions & Additions
We've already kicked this dip up a notch by adding pepper jack cheese, but you can make it your own with a few additions. Try any of these to level up your pimento cheese dip:
- Diced jalapenos for heat and crunch.
- Diced pickles for a tangy crunch.
- Crispy Bacon for another savory and smoky element.
- Sun Sun-dried tomatoes add sweetness and smokiness.
- Add a hint of nuttiness with chopped toasted pecans or walnuts.
FAQ's
What are pimento peppers?
Pimento, also known as pimiento peppers, is a cherry pepper. This large, heart-shaped pepper is slightly sweeter and more aromatic than a regular red bell pepper. The peppers come in a variety of colors and heat levels, but primarily, the sweet variety is used in things like this pimento cheese or the insides of salty green olives.
My pimento cheese is separating after refrigeration; what do I do?
If you notice any separation, before serving, give the cheese a gentle stir to redistribute the ingredients and flavors throughout.
Expert Tips
- I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
- If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.
Looking for more dip recipes? Try these out:
- Easy Queso Dip Recipe
- BBQ Black-Eyed Pea Dip
- Roasted Cauliflower Dip
- Slow Cooker Cheesy Hot Shrimp Dip
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!
Pimento Cheese Recipe
Pimento Cheese, a flavorful Southern staple, blends creamy, tangy, and a touch of spice in every mouthful.
Servings: 12 servings
Calories: 280kcal
Ingredients
- 8 oz extra sharp cheddar cheese grated
- 8 oz pepper jack cheese grated
- 4 ounces of cream cheese softened
- ¾ cup mayonnaise
- 4 ounces jar diced pimientos drained
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon onion powder
- ½ teaspoon ground black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Ritz crackers or cut vegetables for serving
Instructions
- In a large mixing bowl, combine the grated cheddar cheese, pepper jack cheese, and cream cheese. Use a spatula or a hand mixer on low speed to mix until the cheeses are well combined.
- Add the mayonnaise, diced pimientos, Worcestershire sauce, onion powder, ground black pepper, smoked paprika, and garlic powder into the bowl. Stir the ingredients until well incorporated.
- Serve immediately or chill in the refrigerator before serving.
- Serve the Pimento Cheese with Ritz crackers or vegetables.
Notes
- I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
- If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 2g | Protein: 10g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 364mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 764IU | Vitamin C: 10mg | Calcium: 287mg | Iron: 0.5mg
Peanut Butter Cup Martini
The Peanut Butter Cup Martini expertly marries creamy peanut butter and rich chocolate flavors together, reminiscent of our favorite peanut butter cup candy. A comforting and nostalgic throwback is what truly makes it an awesome choice for any occasion. This post is for persons over the age of 21.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I've been working on expanding our home bar, and one of my favorite liquors we have added is peanut butter whiskey. It's sweeter than traditional whiskey and tastes exactly like peanut butter. That makes it perfect to use a peanut-flavored drink, hence this peanut butter cup martini.
This is a fun cocktail to make around Halloween and Christmas time. When everyone is enjoying their cookies and candies, you can be sipping on this indulgent drink! Plus, who doesn't love this classic combination of peanut butter and chocolate?
Add a little sweetness and warmth to your holidays with other martinis like this one. Try our Sour Apple Martini, Pecan Pie Martini, Bourbon Martini, or this Espresso Martini.
Ingredients for a Peanut Butter Cup Martini
- Chocolate syrup for garnish - This isn't a requirement, but a great way to garnish your drink and make it pretty.
- Peanut butter whiskey - I use Screwball Peanut Butter Whiskey in this recipe.
- Whipped cream vodka - You could also use vanilla flavored vodka as well.
- Cocoa loco - A chocolate flavored liqueur.
- Half-and-half - You could also use heavy-cream or milk as a substiute.
Tools needed for this recipe
- Cocktail Shaker
- Chilled Martini Glass
How To Make A Peanut Butter Martini
Garnish a martini glass with chocolate syrup on the inside.
Fill a shaker with ice. Pour the peanut butter whiskey, cocoa loco, whipped cream vodka, and half-and-half into the shaker.
Shake well for about 10-15 seconds. Strain into a chilled martini glass.
Optional: Garnish with chocolate shavings or a mini peanut butter cup.
A martini made with whiskey?
A martini with whiskey? Absolutely! Martinis are traditionally made with gin or vodka, this recipe shakes things up by using peanut butter whiskey for a nutty, unique twist. It's smooth, playful, and irresistibly delicious – a perfect spin on the classic.
How to Garnish a Martini Glass with Chocolate
To garnish a martini glass with chocolate, hold the glass at an angle and use the sauce bottle to drizzle or squeeze the chocolate inside, creating swirls, zigzags, or any pattern you like. Gently rotate the glass as you apply the sauce to get an even design. Once your pattern is set, pour the martini into the glass, being careful not to disrupt the chocolate design.
How to best serve a peanut butter cup martini
Most cocktails are best served in a chilled glass. This is the same for our peanut butter cup martini. If you're planning a party, it's easier to prep the glasses with garnish first and then stick them in the freezer. Once your cocktail is served, the chocolate won't be in a hurry to melt and sink to the bottom of your glass.
And of course, don't forget a peanut butter cup candy!
Peanut Butter Cup Martini Recipe Variations
Delicious on its own, there are still couple ways to make this your own.
- Garnish: Drizzle the inside of your glass with creamy peanut butter. You can also rim the glass with peanut butter and dip it in pieces of broken peanut butter cups.
- Coffee: Coffee and chocolate go very well together. Swap out half of the cocoa liquor with a coffee-based liquor or chilled espresso.
- Dairy Free: Create a dairy free cocktail by swapping out the half and half with plant based alternative.
FAQ's
My martini tastes too sweet/too strong, what can I do?
Balance is key in a martini. If it's too strong, reduce the amount of whiskey and increase the cream or non-alcoholic components. If it's too sweet, increase the whiskey slightly or add a dash of unsweetened cocoa powder to cut through the sweetness.
I don't have a cocktail shaker, how can I make a martini without one?
If you don’t have a cocktail shaker, you can use a mason jar with a tight lid or stir the ingredients vigorously in a glass with a long spoon. The key is to mix the ingredients thoroughly.
How can I make my peanut butter martini creamier?
To make your martini creamier, increase the amount of half-and-half. A small scoop of vanilla ice cream can also be a decadent and extra creamy addition.
Expert Tips
- For a visually appealing garnish, you can create a swirl or zigzag pattern with the chocolate syrup inside the martini glass. This not only adds flavor but also makes the cocktail more visually appealing.
- Cocoa Loco and Whipped Cream Vodka Substitutes: If Cocoa Loco isn't available, you can substitute it with another chocolate liqueur or even a chocolate-flavored vodka, adjusting the sweetness as necessary. You can also sub the whipped cream vodka with vanilla vodka.
Looking for more cocktail recipes? Try these out:
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!
Peanut Butter Cup Martini
The Peanut Butter Cup Martini expertly marries creamy peanut butter and rich chocolate flavors together, reminiscent of our favorite peanut butter cup candy. A comforting and nostalgic throwback is what truly makes it an awesome choice for any occasion.
Servings: 1 cocktail
Calories: 268kcal
Equipment
- Martini glass
Ingredients
- Chocolate syrup for garnish
- 2 ounces Peanut butter whiskey
- 1 ounce whipped cream vodka
- 1 ounce cocoa loco
- 1 ounce half-and-half
Instructions
- Garnish a martini glass with chocolate syrup on the inside.
- Fill a shaker with ice. Pour the peanut butter whiskey, cocoa loco, whipped cream vodka, and half-and-half into the shaker.
- Shake well for about 10-15 seconds. Strain into a chilled martini glass.
- Optional: Garnish with chocolate shavings or a mini peanut butter cup.
Notes
- For a visually appealing garnish, you can create a swirl or zigzag pattern with the chocolate syrup inside the martini glass. This not only adds flavor but also makes the cocktail more visually appealing.
- Cocoa Loco and Whipped Cream Vodka Substitutes: If Cocoa Loco isn't available, you can substitute it with another chocolate liqueur or even a chocolate-flavored vodka, adjusting the sweetness as necessary. You can also sub the whipped cream vodka with vanilla vodka.
Nutrition
Serving: 1g | Calories: 268kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 38mg | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 0.02mg
The Juiciest Air Fryer Turkey Burgers (Seasoned and Flavorful)
These Air Fryer Turkey Burgers are juicy, delicious, and full of amazing flavor. I use my healthy secret ingredient to keep these turkey burgers nice and juicy with no added oil or butter.
Savory Southern Smothered Turkey Wings
Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Turkey isn't just for Thanksgiving and Christmas! This Southern smothered turkey wings recipe can be enjoyed all year round, and let me tell you, they are nothing short of delicious!
Seasoned turkey wings are roasted, and then a rich homemade turkey gravy is made from the drippings, for a bite full of flavor.
This recipe takes a little time to make, but the good news is that they actually require very little hands on time, and it's a really straight forward recipe that's made with a few simple ingredients.
Be sure to try my Air Fryer Turkey Breast and Air Fryer Turkey Burgers too!
How to make smothered turkey wings
Preheat oven to 375 degrees Fahrenheit. Place the turkey wings in a roasting pan and drizzle them with the olive oil.
In a small bowl, mix the salt, pepper, smoked paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Sprinkle the seasonings over the wings making sure to cover both sides of the wings.
Top the wings with the sliced onions and bell peppers and cover with foil. Bake for 1 hour and 15 minutes.
After removing the wings from the oven, pour the drippings into a measuring cup (or a something to make it easier to pour).
To make the gravy: Heat the butter in a large skillet over medium heat. Once butter starts bubbling, add the onions and garlic cloves into the skillet. Cook until soft.
Then stir in the sage, smoked paprika, and flour. Cook for 1-2 more minutes.
Stir in the pan drippings from the wings, then slowly stir in the stock. Let the mixture simmer for about 5-7 minutes until it thickens a little.
Then pour the gravy over the wings.
Bake the wings uncovered for 35-45 more minutes or until they are tender.
Serve and enjoy.
Can you make it ahead of time?
These smothered turkey wings are best served as soon as they are ready so that the wings are nice and juicy. You can do the first bake of the chicken wings, make the gravy a few hours ahead, and then do the final cook when you are ready to serve.
If you have leftovers, store them covered in the fridge for up to 4 days. Reheat in the oven at 360 degrees Fahrenheit, covered with foil, until warmed through. You can also freeze any leftovers.
Can you make this with other cuts of turkey?
This recipe is delicious with turkey wings, but you can also make it with turkey legs and thighs as well. Cooking times remain pretty much the same, but use an instant-read thermometer to check that they are fully cooked through. They should register at 165 degrees Fahrenheit.
What do you serve them with?
I love serving these smothered wings on white rice, and mashed potatoes will also work great. Serve them up with your favorite veggie sides like Instant Pot Green Beans and Southern Candied Sweet Potatoes. And if you're looking for other smothered recipes, you'll love these smothered pork chops and this smothered chicken recipe too.
Recipe Notes and Tips
- Pat the wings dry before seasoning them to help get the skin nice and crispy.
- Use an instant-read thermometer to check that the wings are cooked through. They should register at least 165 degrees Fahrenheit.
- Larger wings will take longer to cook. Cook the wings until tender and the meat falls easily off the bone.
What temperature will turkey fall off the bone?
Turkey is safe to eat at 165°F. However, for tender meat that falls off the bone, it should be cooked to 185-200°F. This allows the connective tissue to fully break down.
Can I freeze the leftovers?
Yes, smothered turkey wings can be frozen. They can be stored in the refrigerator for up to 4 days or frozen for longer storage. When reheating, allow the dish to thaw completely in the refrigerator before baking.
Does this recipe work with chicken wings?
You can use this recipe with chicken wings, but since they are smaller, you will need to reduce the cooking time. A meat thermometer can help ensure they are cooked properly.
I hope you like these smothered turkey wings 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!
More Turkey Recipes
- Baked Turkey Thighs and Vegetables
- Instant Pot Turkey Breast
- Ground Turkey Tacos
- Air Fryer Roasted Turkey Legs
- Air Fryer Turkey Thighs or Air Fryer Turkey Tenderloin
- Pressure Cooker Turkey Chili
Savory Southern Smothered Turkey Wings Recipe
Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.
Servings: 4 servings
Calories: 765kcal
Ingredients
Turkey Wings
- 3-4 pounds turkey wings split into flats and drums
- 3 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 large yellow onion sliced
- 1 green bell pepper sliced
Gravy
- 4 Tablespoon unsalted butter
- 1 yellow onion thinly sliced
- 2 garlic cloves minced
- ⅛ teaspoon rubbed sage
- ¼ teaspoon smoked paprika
- ¼ cup all purpose flour
- Pan drippings from wings
- 2 cups turkey stock or chicken stock room temperature
- Salt and pepper to taste
Instructions
- Preheat oven to 375F. Place the turkey wings in a roasting pan and drizzle them with the olive oil.
- In a small bowl, mix the salt, pepper, smoked paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Sprinkle the seasonings over the wings making sure to cover both sides of the wings.
- Top the wings with the sliced onions and bell peppers and cover with foil. Bake for 1 hour and 15 minutes.
- After removing the wings from the oven, pour the drippings into a measuring cup (or a something to make it easier to pour).
- To make the gravy: Heat the butter in a large skillet over medium heat. Once butter starts bubbling, add the onions and garlic cloves into the skillet. Cook until soft.
- Then stir in the sage, smoked paprika, and flour. Cook for 1-2 more minutes.
- Stir in the pan drippings from the wings, then slowly stir in the stock. Let the mixture simmer for about 5-7 minutes until it thickens a little.
- Then pour the gravy over the wings. It will thicken more in the oven. Bake the wings uncovered for 35-40 more minutes or until they are tender. Serve with rice.
Notes
- Pat the wings dry before seasoning them to help get the skin nice and crispy.
- Use an instant read thermometer to check that the wings are cooked through. They should register at 165F.
- Larger wings will take longer to cook. Cook the wings until tender and the meat falls easily off the bone.
Nutrition
Calories: 765kcal | Carbohydrates: 22g | Protein: 52g | Fat: 52g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1476mg | Potassium: 921mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1530IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 5mg
This post was originally published on July 29, 2021. It has been updated with additional helpful information.
Slow Cooker Mulled Wine
There is nothing more warming over the winter months than a glass of mulled red wine. This Slow Cooker Mulled Wine is spiced red wine with a blend of cloves, cinnamon, and star anise, sweetening it with honey and adding slices of fresh orange for a festive citrus twist. This post is intended for an audience of 21 and over only.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Mulled wine is a classic festive drink, perfect for gatherings of family and friends as the recipe is easily doubled or tripled to cater for larger groups.
Making mulled wine in the slow cooker proved to be a hit, as the slow temperature means you can leave it for an hour or two and don't have to stay close to the stove ensuring it doesn't boil or reduce too much.
What I love most about mulled wine is how little preparation is required. You can prepare the mulled wine, leave it on low and head out for a winter walk knowing there will be a glass of something delicious to warm you up when you get home.
If, like me, you enjoy a warm cocktail over the winter months, try some of my favorite recipes. My Bourbon Hot Toddy, Irish Coffee and Turtle Coffee Recipe are sure to fill you with festive cheer, warming you from the inside out! Also, lets not forget the kids over the festive holiday, my Shamrock Mint Hot Chocolate is perfect.
Mulled wine ingredients
Here's what you will need to make my slow cooker mulled wine recipe:
- Wine - I use a 750 ml bottle of red wine to serve 4-6 people. Opt for a full bodied wine like Merlot or Cabernet Sauvignon.
- Spices - I make a sachet of mulling spices by combining cinnamon sticks, whole cloves and whole star anise.
- Honey - use any variety of honey to add a touch of sweetness.
- Orange - I use a whole orange, sliced, to add a sweet citrus flavor to the mulled wine.
- Brandy - I add brandy to the mulled wine to warm through just before serving as it adds depth of flavor.
Equipment required
- Slow Cooker - to gently heat and combine the flavors of the mulled wine.
- Cheesecloth - to make a sachet for your spices.
- String - to tie the cheesecloth sachet.
- Ladle - for serving the mulled wine.
- Measuring cups and spoons - for accurately measuring wine, spirits, and sweeteners.
- Knife and cutting board - for slicing any fruit additions like oranges or lemons.
- Serving glasses or mugs - opt for heat-resistant glasses or mugs for serving the mulled wine.
How to make Mulled Wine in the Slow Cooker
Place the whole cloves, cinnamon sticks, and whole star anise into a piece of cheesecloth.
Gather the edges of the cheesecloth and tie it securely with a string to create a spice sachet.
Pour the 750ml bottle of Merlot or Cabernet Sauvignon into the insert of a 2-quart slow cooker.
Add the sachet to the slow cooker, then add the honey and sliced oranges and stir.
Cover and set the slow cooker to low heat. Let it simmer for 1 to 2 hours.
When 10 minutes are left, add the brandy. This will ensure that the brandy does not cook off.
Serve warm from the slow cooker, garnished with an orange slice or cinnamon stick if desired.
Expert Tips
These tips will help you make the best mulled wine recipe you've ever tried.
- The flavor of the mulled wine depends on the red wine, but you don't need to buy an expensive wine. Use a good quality bold and fruity red wine, one that you would like to drink on it's own. I recommend a Merlot, Cabernet Sauvignon or a Shiraz.
- Scale the recipe by using a larger slow cooker and increasing the ingredients. You can double or triple the recipe.
- Unless doubling up the recipe, don’t be tempted to add more spices, or the finished drink will be out of balance and can be quite overpowering.
- To make mulled wine ahead of time, prepare the recipe as usual. Once done, let it cool, then store it in the refrigerator in an airtight for up to 3 days.
- To reheat, warm it gently over low heat to ensure the alcohol doesn't evaporate and the flavors stay intact.
Flavor variations
- If there is a spice you don't like you can always leave it out.
- The honey can be substituted for maple syrup or brown sugar.
- I've used sliced oranges, but you could substitute with mandarins or clementines.
- Mulled red wine is delicious, but you can swap the red wine for cider and make slow cooker mulled cider.
FAQs
Can you overheat mulled wine?
Yes you can. To key to making good mulled wine is to take it up to temperature slowly, so that it is warm, but not boiling hot. Overheating and boiling mulled wine will cook off the alcohol and can leave the mulled wine tasting bitter.
Why make mulled wine in a slow cooker?
Making mulled wine in the slow cooker means that you heat the wine gently over a long period, allowing all the flavors of the orange and spices to meld together. The low temperature of a slow cooker only brings the liquid up to a gentle simmer, which means you retain all the flavor as the wine and alcohol doesn't burn off, reduce and become syrupy.
Does the alcohol in red wine evaporate in the slow cooker?
A slow cooker cooks slowly and at a lower temperature, which means the alcohol doesn't reduce, cook down and burn off.
If you have tried this Slow Cooked Mulled Wine recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Slow Cooker Mulled Wine
Slow Cooker Mulled Wine is a simple recipe, spicing the red wine with a blend of cloves, cinnamon and star anise, sweetening it with some honey and adding slices of fresh orange for a festive citrus twist.
Servings: 6
Calories: 145kcal
Equipment
- Small piece of cheesecloth
- String
- Ladle
- Measuring cups and spoons
- Knife and cutting board
- Serving glasses or mugs
Ingredients
- 750 ml bottle of red wine Merlot or Cabernet Sauvignon
- ½ tablespoon whole cloves
- 2 cinnamon sticks
- 2 whole star anise
- 1 tablespoon honey
- 1 medium orange rinsed, dried and sliced
- 2 tablespoon brandy
Instructions
- Place the whole cloves, cinnamon sticks, and whole star anise into a piece of cheesecloth. Gather the edges of the cheesecloth and tie it securely with a string to create a spice sachet.
- Pour the 750ml bottle of Merlot or Cabernet Sauvignon into the insert of a 2-quart slow cooker.
- Add the sachet to the slow cooker, then add the honey and orange slices and stir.
- Cover and set the slow cooker to low heat. Let it simmer for 1 to 2 hours.
- When 10 minutes are left, add the brandy.
- Serve warm from the slow cooker, garnished with an orange slice or cinnamon stick if desired.
Notes
- Scale the recipe by using a larger slow cooker and increasing the ingredients. You can double or triple the recipe.
- To make mulled wine ahead of time, prepare the recipe as usual. Once done, let it cool, then store it in the refrigerator in an airtight for up to 3 days.
- To reheat, warm it gently over low heat to ensure the alcohol doesn't evaporate and the flavors stay intact.
Nutrition
Calories: 145kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Sodium: 6mg | Potassium: 215mg | Fiber: 1g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg
Coquito
Coquito, a creamy and dreamy Puerto Rican holiday drink. This festive concoction is rich, sweet, and infused with the warming flavors of the tropics, making it a perfect choice for holiday gatherings or cozy evenings. This post is for persons over the age of 21.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
The Coquito, a traditional Puerto Rican holiday drink, is a delightful blend of sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, cinnamon, nutmeg, and a generous pour of Puerto Rican white rum. The result is a rich, smooth concoction like a Caribbean holiday in a glass.
My neighbor taught me how to make Coquito, which I like to have on hand during the Holidays. I usually prefer a glass of this Puerto Rican Rum Punch to traditional eggnog.
A traditional Coquito recipe uses white rum, but I like to add a bit of spiced rum. This makes it the perfect festive drink for the holiday season, bringing a unique tropical flair to your celebrations.
Consider trying a Bourbon Milk Punch or Caribbean Rum Cake for more delightful holiday treats with a tropical twist. These recipes will surely add a touch of the Caribbean to your holiday festivities.
Ingredients For Coquito
- Sweetened Condensed Milk: Adds a luscious, creamy texture and a rich sweetness, balancing the spices.
- Evaporated Milk: Provides a lighter creaminess than condensed milk, contributing to the drink's velvety texture.
- Cream of Coconut (Coco Lopez): The heart of Coquito! It brings a sweet, tropical coconut flavor, essential for the authentic taste.
- Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic essence.
- Ground Cinnamon: Adds a subtle warmth and spice, complementing the coconut and rum.
- Nutmeg: Its spicy-sweet flavor deepens the complexity of the Coquito.
- White Puerto Rican Rum: Provides a smooth, slightly sweet base, integral to the traditional recipe.
- Spiced Rum: Adds an extra layer of warmth and spice, elevating the drink.
- Garnish: Ground Nutmeg and a Cinnamon Stick add a festive touch and a hint of additional spice.
Tools needed for this recipe
- Blender
- Jar for storage
- Funnel
How To Make Coquito
Add the sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, white rum, and spiced rum in a large blender. Blend everything together on medium speed until the mixture is smooth and evenly combined, about 1-2 minutes.
Transfer the mixture from the blender into a large pitcher or bottle. Refrigerate it for at least 2 hours, but overnight is best.
Once chilled, give the Coquito a good stir or shake (if it’s in a bottle). Serve it in small glasses or cups. Garnish each serving with a sprinkle of ground nutmeg and a cinnamon stick. Serve and enjoy.
How to serve a Coquito Cocktail
- Serve Coquito chilled in small glasses.
- Garnish with a light dusting of nutmeg and a cinnamon stick for a festive touch.
- Pair with light pastries or cookies for a delightful holiday treat.
How to store Coquito
Refrigeration: Store Coquito in the refrigerator for up to 4-6 weeks. Keep it in a tightly sealed bottle or jar to maintain its flavor. Shake well before serving, as the ingredients may separate over time.
Freezing: You can also freeze any leftover Coquito! For an easy experience, freeze in silicone ice cube trays. This can be frozen for up to 1 month.
Substitutions & Additions
- Garnishes: In addition to cinnamon and nutmeg, garnish the inside or rim of your glass with a chocolate or caramel drizzle.
- Spice Variations: If you’re not a fan of cinnamon or nutmeg, try cardamom or a pinch of clove for a different spice profile.
- Dairy-Free Alternatives: For a lactose-free or vegan version, substitute sweetened condensed milk and evaporated milk with coconut condensed milk and coconut cream. This will maintain the creamy texture while keeping it dairy-free.
Expert Tips
- Let the coquito sit in the refrigerator for at least 2 hours before serving; ideally, leave it overnight for optimal flavor blending.
- Remember to use cream of coconut, not coconut milk, as they differ – cream of coconut includes added sugar, unlike coconut milk.
- For a smooth consistency, blend for 1-2 minutes, ensuring the ground spices are fully integrated with the milk.
- Stain the coquito if that's your preference. The cream of coconut can impart a few solid bits into the cocktail. Simply strain them out if you want.
FAQ's
Can I make a non alcoholic version of Coquito?
Absolutely! For a non-alcoholic version, simply omit the rum. The drink will still have its delightful creamy and spiced flavor. Replacing the rum with a zero-proof option, or just adding a splash of rum extract, is also ideal if you want to maintain the original flavors. Try Sans Bar or Lyres for some great nonalcoholic spirit alternatives.
Is Coquito similar to Eggnog?
Coquito is often compared to eggnog due to its creamy texture and use of spices, but it's unique with its tropical coconut twist and doesn't contain eggs.
Looking for more cocktail recipes? Try these out:
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!
Coquito
Coquito, a creamy and dreamy Puerto Rican holiday drink. This festive concoction is rich, sweet, and infused with the warming flavors of the tropics, making it a perfect choice for holiday gatherings or cozy evenings.
Servings: 6 servings
Calories: 165kcal
Equipment
Ingredients
- 1 14 oz can sweetened condensed milk
- 1 12 oz can evaporated milk
- 1 15 oz can cream of coconut (Coco Lopez)
- ½ teaspoon vanilla extract
- ½ ground cinnamon
- ¼ teaspoon nutmeg
- 1 ¼ cup white Puerto Rican White Rum
- ½ cup Spiced Rum
- Ground Nutmeg and Cinnamon stick for garnish
Instructions
- Add the sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, white rum, and spiced rum in a large blender. Blend everything together on medium speed until the mixture is smooth and evenly combined, about 1-2 minutes.
- Transfer the mixture from the blender into a large pitcher or bottle. Refrigerate it for at least 2 hours, but overnight is best.
- Once chilled, give the Coquito a good stir or shake (if it’s in a bottle). Serve it in small glasses or cups. Garnish each serving with a sprinkle of ground nutmeg and a cinnamon stick. Serve and enjoy.
Notes
- Let the coquito sit in the refrigerator for at least 2 hours before serving; ideally, leave it overnight for optimal flavor blending.
- Remember to use cream of coconut, not coconut milk, as they differ – cream of coconut includes added sugar, unlike coconut milk.
- For a smooth consistency, blend for 1-2 minutes, ensuring the ground spices are fully integrated with the milk.
Nutrition
Serving: 1g | Calories: 165kcal | Carbohydrates: 1g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.1mg
Sweet Potato Waffles
If waffles are your thing, then you are going to love these Sweet Potato Waffles. Using a basic waffle batter, I add mashed sweet potatoes and maple syrup for sweetness and some pumpkin pie spice for a touch of warming spice. Once cooked, finish off with butter and a drizzle of maple syrup and you have the perfect weekend breakfast.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I love serving waffles for a lazy weekend breakfast, cooking them up and letting everyone top then just how they like them. I'll often make the batter the night before and leave it in the refrigerator, ready to make a batch of fresh waffles when we get up.
Sweet potato puree is great for adding to cake, pancake and waffle batters. Sweet potatoes are naturally sweet which means I can cut down in the amount of sugar I need to add. Only ¼ cup of maple syrup in this batter mixture which makes 6 waffles.
If your family love homemade waffles you might also like to try my Cinnabon Waffles or Homemade Pumpkin Waffles recipes. For the perfect serving top them with my Cinnamon Butter or Homemade Honey Butter.
Ingredients
Here's what you will need to make this easy sweet potato waffles recipe:
- Dry ingredients: all purpose flour, baking powder, pumpkin pie spice and kosher salt.
- Wet ingredients: eggs, milk (I use 2%, but any kind would work), melted unsalted butter, maple syrup and vanilla extract.
- Sweet potato puree: I like to microwave my sweet potatoes, remove the skin, and then mash them. You can also bake them, air fry them, or even slow cook them. You can also purchase canned sweet potato puree, just make sure it doesn't have any added sugar.
- Cooking spray or butter for greasing the waffle iron.
Equipment needed for this recipe
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Ladle
- Waffle iron
How to make sweet potato waffles
Combine the all-purpose flour, baking powder, pumpkin pie spice, and kosher salt in a large mixing bowl. Whisk these dry ingredients until well mixed. Set aside.
In a separate bowl, whisk together the eggs, milk, melted unsalted butter, and maple syrup until smooth.
Add the wet ingredients to the dry ingredients and whisk just until combined.
Gently fold in the mashed sweet potato puree until it's incorporated into the batter.
Preheat your waffle iron according to the manufacturer's instructions and lightly coat it with oil or butter.
Pour enough batter into the waffle iron to just cover the waffle grid.
Close the waffle iron and cook according to the manufacturer's instructions, usually for about 5 minutes, until the waffle is golden brown.
Carefully remove the waffle and serve immediately with your choice of toppings, such as powdered sugar and additional maple syrup.
Repeat with the remaining batter.
Expert Tips
These tips will help you make the best sweet potato waffles you've ever tried.
- Don't over-mix the waffle batter; mix only enough to bring the batter together and smooth out any lumps. Over mix, and you will have dense waffles.
- While you can cook the batter immediately, I like to allow the waffle batter to rest while the waffle iron heats up. This helps the waffles become airy and fluffy.
- If the batter seems too thick or thin, adjust by adding a touch more milk or flour respectively to achieve the desired consistency.
- To stop the batter from sticking, grease the waffle iron with butter or oil between each batch of waffles.
- When I have leftover sweet potato, I mash it and store it in an airtight bag in the freezer. I am ready to whip up a batch of these waffles or my Sweet Potato Pancakes later.
Flavor variations!
- For an extra flavor boost, add a handful of chopped nuts or dried fruit to the batter before cooking. They'll complement the rich sweetness of the sweet potato beautifully.
- Stir some fresh blueberries through the waffle batter.
- Stir some milk or dark chocolate chips through the batter just before cooking.
- I've added pumpkin pie spice, but you could substitute it with other ground spices like cinnamon, ginger, or nutmeg, or try an apple pie spice blend.
- This recipe would also work with squash or pumpkin puree.
What to serve with sweet potato waffles
A stack of sweet potato waffles makes the perfect breakfast or brunch dish. When it comes to topping your waffles, the options are endless:
- Cinnamon butter
- Homemade honey butter
- Maple syrup, runny honey, or a sprinkle of powdered sugar
- Fresh berries
- Sliced bananas
- Slices of cinnamon-stewed apples
- Blueberry compote
- Fried apples
How to store
Make ahead: Make the waffle batter earlier in the day or the night before, then store it in the refrigerator until you are ready to cook the waffles.
To refrigerate: Although best eaten fresh, leftover waffles can be stored. Once cooked and cooled, store in an airtight container in the refrigerator for 4-5 days. When ready to enjoy, place in the microwave for 30 seconds to warm through.
To freeze: Once cooked and cooled, place the waffles into a Ziploc bag or airtight container and store in the freezer for up to 3 months. Defrost before reheating in the microwave.
FAQs
Why are my waffles dense and heavy?
If your waffles are dense, you have probably been too heavy-handed when mixing the batter. Mix the batter until it comes together, then set aside to rest.
You may also have used too much flour, and as a result, the batter will be too thick.
Why are my waffles soggy?
If your waffles are soggy you've either added too much liquid to the batter. Or, the waffle iron wasn't up to temperature when you added the batter. It's important to heat the iron properly before making the waffles.
Are sweet potato waffles healthy?
These waffles are sweetened with sweet potato, so I use less maple syrup in the waffle batter. Also, maple syrup is an unrefined sugar. However, the recipe can be adapted, and you can leave the maple syrup out entirely if you prefer a lower-sugar waffle.
To further reduce sugar, watch the toppings you add and opt for Greek yogurt and fresh berries.
Can you put sweet potato waffles in the toaster?
Yes, leftover waffles can be reheated in the toaster.
If you have tried this sweet potato waffle recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Sweet Potato Waffles
Mashed sweet potatoes are added to a basic waffle batter, then maple syrup is added for sweetness and some pumpkin pie spice for a touch of warming spice. Once cooked, finish off with butter and a drizzle of maple syrup.
Servings: 6
Calories: 291kcal
Equipment
- Large mixing bowl
- Medium mixing bowl
- whisk
- Measuring cups and spoons
- Ladle
- Waffle iron
Ingredients
- 1 ½ cups all purpose flour
- 1 Tablespoon baking powder
- 1 Tablespoon pumpkin pie spice
- ½ teaspoon kosher salt
- 2 large eggs lightly beaten
- ¾ cup milk
- ¼ cup unsalted butter melted
- ¼ cup maple syrup
- ½ cup mashed sweet potato puree
- 1 teaspoon vanilla extract
- oil or butter for waffle iron
Instructions
- Combine the all-purpose flour, baking powder, pumpkin pie spice, and kosher salt in a large mixing bowl. Whisk these dry ingredients until well mixed. Set aside.
- In a separate bowl, whisk together the eggs, milk, melted unsalted butter, and maple syrup until smooth.
- Add the wet ingredients to the dry ingredients and whisk just until combined.
- Gently fold in the mashed sweet potato puree until it's incorporated into the batter.
- Preheat your waffle iron according to the manufacturer's instructions and lightly coat it with oil or butter.
- Pour enough batter into the waffle iron to just cover the waffle grid.
- Close the waffle iron and cook according to the manufacturer's instructions, usually for about 5 minutes, until the waffle is golden brown.
- Carefully remove the waffle and serve immediately with your choice of toppings, such as powdered sugar and additional maple syrup.
- Repeat with the remaining batter.
Notes
- Don't over-mix the waffle batter; mix only enough to bring the batter together and smooth out any lumps. Over mix, and you will have dense waffles.
- While you can cook the batter immediately, I like to allow the waffle batter to rest while the waffle iron heats up. This helps the waffles become airy and fluffy.
Nutrition
Calories: 291kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 240mg | Potassium: 452mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4852IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 2mg
How to make Turkey Stock (from the carcass)
Here's how to make turkey stock with the carcass from a cooked turkey. Place it into a large stock pot with lots of water, add some fresh aromatics and herbs, along with plenty of black peppercorns. After a few hours of gentle simmering, you will have the perfect pot of flavorful turkey stock.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
This easy turkey stock recipe is full of natural flavor. It makes a great addition to my Grandma's Giblet Gravy recipe or any other turkey-based gravy or sauces I might be cooking over the festive holidays. You can also add it to soups and stews. I also love to use it to cook my rice. It adds the perfect amount of flavor.
I like making my own homemade stocks and broths; that way, I know what's going into them. Homemade turkey stock is always healthy as it contains no preservatives and is naturally gluten-free.
For another great additive free recipe, try my delicious Homemade Shrimp Stock.
Ingredients
Here's what you will need to make the best turkey stock:
- Turkey carcass and bones - from a cooked turkey, meat removed.
- Aromatics and herbs - I use onion, carrot, celery, parsley, thyme, bay leaf, black peppercorns and kosher salt.
- Cold water - enough to cover the bones in a stockpot by 2 inches.
Equipment needed
- Large stock pot - large enough to hold a whole turkey carcass, otherwise chop the carcass up. I like to use this one, so I don't need to use an extra stainer.
- Large sieve or colander - or use a large stock pot with fitted strainer.
- Ladle
- Mason jars - or similar for storage
How to make turkey stock from the carcass
Place the bones in a large stock pot. Cover the bones with cold water and place over medium heat. Bring the water to a gentle simmer.
Allow the bones to simmer for 1½ hours, skimming any fat or scum that rises to the surface.
Add the onions, carrot, and celery to the pot and allow to simmer for another 2 hours, occasionally skimming any fat or scum that rises to the surface.
Add the parsley, thyme, bay leaf, and black peppercorns and allow to simmer for an additional 30 minutes.
Strain the stock by removing all the solids from the liquid. You can pour it through a strainer or a strainer lined with cheesecloth. At this stage you can season the stock with salt to taste.
Use the stock immediately or allow it to cool quickly before refrigerating or freezing. Use the stock in any recipe that calls for broth or stock.
Other cooking methods
This recipe is easily adapted to suit other methods of cooking and I've detailed those below.
How to make turkey stock in Instant Pot
Add the turkey carcass to the Instant Pot along with the remaining ingredients, except for the salt. Cover the pressure cooker and cook on high pressure for 30 minutes, then allow the pressure cooker to naturally release for 10 minutes.
How to make turkey stock in slow cooker
Add all the ingredients, except for the salt, into a slow cook and cook on low for 6-8 hours.
How to cool stock quickly?
You can add the turkey stock to smaller containers to allow it to cool quickly. I prefer to add it to smaller mason jars. Alternatively you can follow the steps below:
Or you could also add ice to a large bowl and pour some of the stock in a smaller bowl.
Insert the smaller bowl into the large bowl, and add cold water to the side of the large bowl.
This will allow the stock to be surrounded by cold water and will cool the stock faster.
Uses for turkey stock
Good quality homemade stock can be used in a variety of dishes. It will really enhance the flavour of any gravy and makes a great base for soups and stews.
Recipe tips
- When preparing your turkey stock, ensure it only simmers gently, as boiling can lead to a cloudy stock with diminished flavors.
- I use a large stock pot with a strainer when making stock. It allows me to remove the solids from the liquid easily.
- Once the broth has cooled in the refrigerator overnight, you can easily skim off the fat that has risen to the surface with a spoon.
- Don't season the stock with salt during the cook as you will ruin the flavor. As it bubbles away, the stock reduces and you can end up with really salty stock. Instead I season the stock to taste once it has been reduced, or season the food I am adding the stock to.
How do you store turkey stock?
To refrigerate: Once cooked allow the stock to cool in the jar or container, then when cold fit with a lid and place in the refrigerator for 3-4 days. When ready to use ensure you heat the stock up to piping hot.
To freeze: Once cooked allow the stock to cool completely and place into an airtight container with a tight fitting lid. Store in the freezer for up to 3 months. Defrost thoroughly and reheat it to piping hot before serving.
FAQs
Is turkey broth the same as turkey stock?
Although very similar, turkey stock is made with the carcass and bones of the turkey, while turkey broth also includes raw turkey meat. So broth has a slightly richer flavor than stock.
Is it worth making homemade turkey stock?
Homemade turkey stock always tastes better as you can tailor the recipe to suit. You can adjust the flavorings and aromatics, and also the amount of salt that you add to a homemade stock.
Is homemade turkey stock good for you?
Yes, homemade turkey stock is good for you as there are no unnecessary additives and preservatives in a homemade stock, just simple, natural ingredients.
If you have tried this homemade turkey stock recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below.
How to make Turkey Stock (from the carcass)
This recipe explains how to make turkey stock from the carcass, some fresh aromatics and herbs, along with plenty black peppercorns.
Servings: 32
Calories: 3kcal
Equipment
- large stock pot
- Large sieve or colander
- Ladle
- Mason jars or similar for storage
Ingredients
- 2 lbs turkey carcass and bones from a cooked turkey, meat removed
- 8 ltrs cold water enough to cover the bones in a stockpot by 2 inches
- 1 large onion chopped
- 1 medium carrot chopped
- 1 rib celery chopped
- 6 stems fresh parsley
- 4 stems fresh thyme
- 1 bay leaf
- ½ tablespoon black peppercorns
- 1 tablespoon kosher salt or to taste
Instructions
- Place the bones in a large stock pot. Cover the bones with cold water and place over medium heat. Bring the water to a gentle simmer.
- Allow the bones to simmer for 1½ hours, skimming any fat or scum that rises to the surface.
- Add the onions, carrot, and celery to the pot and allow to simmer for another 2 hours, occasionally skimming any fat or scum that rises to the surface.
- Add the parsley, thyme, bay leaf, and black peppercorns and allow to simmer for an additional 30 minutes.
- Strain the stock by removing all the solids from the liquid. You can pour it through a strainer or a strainer lined with cheesecloth. At this stage you can season the stock with salt to taste.
- Use the stock immediately or allow it to cool quickly before refrigerating or freezing. Use the stock in any recipe that calls for broth or stock.
Notes
- When preparing your turkey stock, ensure it only simmers gently, as boiling can lead to a cloudy stock with diminished flavors.
- I use a large stock pot with a strainer when making stock. It allows me to remove the solids from the liquid easily.
- Add the stock to smaller containers to allow it to cool quickly. I prefer to add it to smaller mason jars. You could also add ice to a large bowl and pour some of the stock in a smaller bowl. Insert the smaller bowl into the large bowl, and add cold water to the side of the large bowl. This will allow the stock to be surrounded by cold water and will cool the stock faster. The stock should then be refrigerated or frozen. It will last in the fridge 3-4 days or can be frozen for up to 3 months.
- Once the broth has cooled in the refrigerator overnight, you can easily skim off the fat that has risen to the surface with a spoon.
Nutrition
Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 233mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.1mg
Baked BBQ Chicken Thighs
Our Baked BBQ Chicken Thighs are all about combining simple ingredients to create a mouthwatering oven-baked dinner. There's something irresistible and delicious about the combination of juicy, tender chicken with a rich, smoky BBQ glaze.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I've always believed that the best recipes are those that bring people together, and this one is no exception. It's a personal favorite in my household because it's SO delicious and also incredibly easy to prepare. This foolproof recipe is soon to be a highlight at your dinner table as well.
If convenient oven-baked recipes are your jam, then you'll also love my Oven Baked Pork Chops, Oven Baked Hot Dogs, and the easiest Oven Baked Rice.
Ingredients For Baked BBQ Chicken Thighs
- Chicken thighs: Fresh bone-in, skin-on chicken thighs are used in this recipe. Frozen chicken thighs, or even boneless would be a great option as well.
- Seasonings: A delicious combination of kosher salt, garlic powder, onion powder, black pepper, and smoked paprika.
- BBQ sauce: My homemade BBQ sauce is my go-to sauce for this recipe. For other tasty options, my Carolina Gold BBQ Sauce, Vinegar BBQ Sauce (North Carolina Style), or a spicy Jerk BBQ Sauce will surely be a hit! If using store-bought, I recommend Sweet Baby Ray's BBQ Sauce.
Tools needed for this recipe
- Basting brush
- Sheet tray with baking grate insert
- Parchment paper
How To Make Baked BBQ Chicken Thighs
Preheat your oven to 425°F (200°C). Pat the chicken thighs dry with paper towels.
In a small bowl, mix the salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the chicken thighs, ensuring they are well-coated. Allow the chicken to sit with the spice mixture for 20 minutes. Believe me, this spice mixture, or my homemade BBQ seasoning, is much better than just salt and pepper.
Line a baking sheet with parchment paper or lightly grease it with cooking spray. Add a baking rack on top of the sheet tray and spray the rack with cooking spray. Place the chicken thighs on the rack in a single layer, skin-side up. Bake in the preheated oven for about 35-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the chicken thighs from the oven and brush the BBQ sauce generously over the chicken thighs.
Return the chicken to the oven and bake for 10-15 minutes or until the BBQ sauce is bubbly and starting to caramelize.
Allow the chicken to rest for a few minutes before serving. Serve with additional BBQ sauce on the side, if desired.
How to store oven baked BBQ chicken thighs
Before storing, allow cooked chicken to cool to room temperature first.
Refrigeration: Place the cooled chicken thighs in an airtight container. You can also wrap them in foil first. This helps to keep them moist and prevents them from absorbing other flavors from the fridge. Store in the refrigerator for up to 3-4 days.
Freezing: If you're looking to store them for a longer period of time, you can freeze the chicken thighs. Wrap each individually in foil or plastic wrap, then place them in a freezer-safe container or plastic bag. Store them for up to 4 months in the freezer.
Reheating: To reheat, place the chicken thighs in a 350F preheated oven until they are heated through. You can also reheat in the microwave, but this can sometimes dry out the meat.
Variations & Substitutions
- Different Chicken Cuts: If you don't have chicken thighs, you can use chicken leg quarters, chicken drumsticks, wings, or even breasts. Instead of chicken, using turkey is perfectly acceptable. You may need to change the cooking time depending on the cut.
- Spice Blends: Adjust the levels of smoked paprika or add chili flakes for a spicier version. Alternatively, remove some spice for a milder flavor. Add dry herbs like thyme or rosemary for an earthy, aromatic flavor.
- Swapping Sauces: You'll truly love this recipe when you use the BBQ sauce you prefer. Whether it's a homemade or store-bought sauce, I suggest a smokey-flavored BBQ sauce. For another layer of flavor, find one that has some spice, honey, or hickory flavors.
- Cooking Methods: This recipe can be made on the grill if that's your preferred method of cooking. A slow cooker is another method. With either one, I recommend bringing it back to the oven to create that crispy-skinned top.
Expert Tips and Tricks
- Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs for the best flavor and juiciness. The bone helps keep the meat moist, and the skin gets wonderfully crispy.
- Patting Dry is Crucial: Always pat your chicken thighs dry with paper towels before seasoning. This helps the skin get really crispy and ensures the spices stick better.
- Season Generously: Don’t be shy with the spice rub. A generous coating not only adds flavor but also helps to create a delicious crust on the chicken.
- Let the Spice Marinate: If time allows, let the chicken sit with the spice rub for at least 20 minutes or even overnight in the fridge. This enhances the flavor.
- Use a Wire Rack: Baking the chicken on a wire rack over a baking sheet helps air circulate around the chicken, cooking it evenly and helping the skin get crispy. If you don't have a rack, simply flip the chicken halfway through baking.
- Apply BBQ Sauce at the Right Time: Brush the chicken with BBQ sauce only in the last 10-15 minutes of baking. This prevents the sauce from burning and allows it to become nicely caramelized.
- Rest Before Serving: Let the chicken rest for a few minutes after taking it out of the oven. This allows the juices to redistribute, making the chicken more tender and juicy.
- Broil for Extra Crispiness: If you desire a more caramelized crust, pop the sauced chicken under the broiler for a few minutes at the end of cooking, watching closely to prevent burning.
FAQ's
My chicken isn't getting crispy enough in the oven, what can I do?
If the chicken skin isn't crisping as you'd like, try increasing the oven temperature slightly or placing the chicken under the broiler for a few minutes towards the end of cooking. Just keep a close eye on it to prevent burning.
Can I prepare my chicken thighs ahead of time?
Yes, you can season the chicken thighs and keep them refrigerated for up to 24 hours before cooking. This can actually enhance the flavors as it gives the spices more time to penetrate the meat.
What to serve with Baked BBQ Chicken Thighs
- Coleslaw Recipe
- Homemade Baked Beans (from Scratch)
- Air Fryer Corn on the Cob
- Creamy Slow Cooker Mashed Potatoes
Looking for more Chicken Thigh recipes? Try these out:
- Flavorful Braised Chicken Thighs – A Delicious Recipe!
- Lemon Pepper Air Fryer Chicken Thighs
- Five Spice Chicken Thighs
- Baked Turkey Thighs & Vegetables
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!
Baked BBQ Chicken Thighs
Our Baked BBQ Chicken Thighs are all about combining simple ingredients to create a mouthwatering oven-baked dinner. There's something irresistible and delicious about the combination of juicy, tender chicken with a rich, smoky BBQ glaze.
Servings: 8 servings
Calories: 381kcal
Ingredients
- 8 chicken thighs bone-in, skin-on
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- Cooking spray for rack
- 1 cup BBQ sauce
Instructions
- Preheat your oven to 425°F (200°C). Pat the chicken thighs dry with paper towels.
- In a small bowl, mix the salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the chicken thighs, ensuring they are well-coated. Allow the chicken to sit with the spice mixture for 20 minutes.
- Line a baking sheet with parchment paper or lightly grease it with cooking spray. Add a baking rack on top of the sheet tray and spray the rack with cooking spray. Place the chicken thighs on the rack in a single layer, skin-side up. Bake in the preheated oven for about 35-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the chicken thighs from the oven and brush the BBQ sauce generously over the chicken thighs.
- Return the chicken to the oven and bake for 10-15 minutes or until the BBQ sauce is bubbly and starting to caramelize.
- Allow the chicken to rest for a few minutes before serving. Serve with additional BBQ sauce on the side, if desired.
Notes
- Use a thick and smoky BBQ sauce with this recipe. My go-to is Sweet Baby Ray’s or my homemade BBQ sauce.
- Feel free to use a BBQ rub to season the chicken before baking.
Nutrition
Serving: 1g | Calories: 381kcal | Carbohydrates: 16g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 771mg | Potassium: 391mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg
Oven Baked Pork Chops
The perfect blend of juicy pork, flavorful spices, and fuss-free baking bring together this delicious Oven Baked Pork Chops recipe. Baked to perfection in less than 20 minutes, this is a great choice for a quick and easy weeknight dinner.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
These Oven Baked Pork Chops are just the beginning! If you're as much of a pork lover as I am, you'll adore our other tasty pork dishes. After mastering these chops, try our IP Pulled Pork for a tender, fall-apart treat, or give our Smothered Pork Chops a whirl for a quick weeknight dinner. Each pork recipe promises a delightful experience, making sure there's never a dull dinner at your table.
Because every great main dish deserves an equally fantastic side. These pork chops go wonderfully with our Honey Roasted Carrots and Garlic Mashed Potatoes. These sides complement the chops perfectly, adding just the right balance of flavors and textures.
If you're in the mood for something lighter, our Cranberry Pecan Apple Salad Recipe is a refreshing choice that pairs beautifully with the savory richness of the pork.
Ingredients for oven baked pork chops
- Pork Chops – Choose boneless for even cooking and easy eating. A thickness of 1 inch is ideal for achieving a juicy interior without overcooking.
- Olive Oil – Used for coating the pork chops; it helps the seasonings stick and contributes to a crispy exterior. A good quality olive oil adds subtle flavor and aids in browning.
- Homemade Pork Chop Seasonings:
- Paprika – Adds a sweet and mild pepper flavor, enhancing the overall taste without overpowering.
- Kosher Salt – Essential for seasoning; kosher salt's coarser grains distribute more evenly than fine table salt.
- Garlic Powder – Provides a robust, earthy flavor, complementing the pork's natural taste.
- Onion Powder – Adds a hint of sweetness and depth, pairing well with garlic.
- Black Pepper – Gives a slight heat and sharpness, balancing the other seasonings.
- Chili Powder – Offers a touch of spiciness and complexity, enhancing the pork's savory notes.
- Dried Thyme – Its subtle, earthy flavor works well with pork, adding a hint of herbal aroma.
- Dried Oregano – Brings a slightly bitter, pungent flavor, giving a Mediterranean touch to the dish.
- Cayenne Pepper – A small amount adds a spicy kick, elevating the overall flavor profile.
Tools needed for this recipe
- Deep baking dish
- Meat thermometer
How To Make Oven Baked Pork Chops
Begin by preheating your oven to 375°F (190°C).
In a small bowl, mix the paprika, kosher salt, garlic powder, onion powder, black pepper, chili powder, dried thyme, dried oregano, and cayenne pepper. Set aside.
Arrange the pork chops in a 13x9 baking dish in a single layer. Drizzle the olive oil over the pork chops and rub it in. Rub the spice mixture all over the pork chops, ensuring they are well-coated on both sides.
Place the baking dish in the preheated oven, and bake the pork chops for about 18-22 minutes or until they reach an internal temperature of 140°F (60°C).
Once done, remove the pork chops from the oven and rest for about 5 minutes before serving, allowing the temperature to rise to 145°F (63°C).
Spice Blend Variations
- Herb Mix: Combine dried basil, parsley, and rosemary with a hint of garlic powder for a fragrant, herbaceous flavor profile.
- Smoky BBQ: Mix smoked paprika with a touch of brown sugar, garlic powder, and onion powder for a sweet and smoky barbecue taste.
- Mediterranean: Blend together oregano, thyme, garlic powder, and a pinch of ground coriander for a Mediterranean-inspired zest.
- Tex-Mex Style: Create a lively Tex-Mex blend using cumin, chili powder, garlic powder, and a dash of cayenne pepper for some heat.
- Sweet and Spicy: For a sweet yet spicy kick, mix cinnamon, nutmeg, allspice, and a small amount of cayenne pepper.
- Lemon Pepper: Combine lemon zest, cracked black pepper, garlic powder, and dried dill for a fresh and tangy flavor.
Storage and Reheating Recommendations
Storing in the Fridge:
- Allow the cooked pork chops to cool to room temperature before storing. This prevents moisture build-up. Place the pork chops in an airtight container or wrap them tightly in plastic wrap, aluminum foil, or both. When properly stored, oven baked pork chops can last in the fridge for up to 3-4 days.
Freezing:
- Ensure the pork chops are completely cooled before freezing. This step is crucial to prevent ice crystals, which can affect texture. Individually wrap each pork chop in plastic wrap and then place them in a freezer bag or airtight container. This helps to prevent freezer burn. Pork chops can be stored in the freezer for up to 3 months.
Reheating:
- If frozen, thaw your pork chops in the refrigerator overnight before reheating. Preheat your oven to 350°F (175°C). Place the pork chops in a baking dish and add a splash of water or broth to keep them moist. Cover with foil and reheat for about 10-15 minutes or until heated through. The added moisture and gentle heating in the oven help to keep the pork chops tender.
- Microwave: For a quicker method, you can use the microwave. Cover the pork chops and reheat on a medium setting, checking frequently to ensure they don't become dry.
Expert Tips and Tricks
- Choosing the Right Cut: Opt for boneless pork chops that are about 1 inch thick. The cooking time may vary depending on the thickness of your pork chops. Thicker chops may require a longer baking time, while thinner chops may cook quicker.
- Room Temperature Meat: Take your pork chops out of the fridge about 15-20 minutes before cooking. Starting with meat that’s closer to room temperature promotes more even cooking.
- Patting Dry: Always pat your pork chops dry with paper towels before seasoning. Drizzling olive oil over the pork chops before baking helps to keep them moist and adds a nice flavor. However, you can use other types of oil or even a light spray of cooking oil if preferred. This helps the spices adhere better and promotes a nice crust.
- Don’t Overcrowd the Pan: If you’re searing your pork chops before baking (optional step for extra flavor), make sure not to overcrowd the pan. This allows each pork chop to get a good sear rather than steam.
- Using an Oven-Safe Thermometer: To ensure perfect doneness, use an oven-safe meat thermometer. Pork chops are done when they reach an internal temperature of 145°F (63°C). Remember, they'll continue to cook a bit after being removed from the oven.
- Resting Time is Key: Allow the pork chops to rest for 5 minutes to help redistribute the juices within the meat, keeping it moist and tender.
FAQ's
Can I make this recipe with bone-in pork chops?
Yes, you can use bone-in pork chops, but keep in mind that they may require a slightly longer cooking time. The bone can affect how evenly the pork chop cooks, so it's especially important to use a meat thermometer to check for doneness.
My pork chops came out dry, what did I do wrong?
Overcooking is the most common reason for dry pork chops. Next time, try cooking them for a shorter duration and use a meat thermometer to avoid overcooking. Also, remember to let the pork chops rest for 5 minutes after baking; this helps retain their juiciness.
Looking for more oven-baked recipes? Try these out:
- Oven Baked Beef Ribs
- Oven Baked Cod
- Oven Baked Turkey Tenderloin
- Oven Baked Rice (How to Cook Rice in the Oven)
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!
Oven Baked Pork Chops
The perfect blend of juicy pork, flavorful spices, and fuss-free baking bring together this delicious Oven Baked Pork Chops recipe. Baked to perfection in less than 20 minutes, this is a great choice for a quick and easy weeknight dinner.
Servings: 6 servings
Calories: 255kcal
Ingredients
- 6 pork chops boneless, 1 inch thick, patted dry
- 2 Tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
Instructions
- Begin by preheating your oven to 375°F (190°C).
- In a small bowl, mix the paprika, kosher salt, garlic powder, onion powder, black pepper, chili powder, dried thyme, dried oregano, and cayenne pepper. Set aside.
- Arrange the pork chops in a 13x9 baking dish in a single layer. Drizzle the olive oil over the pork chops and rub it in. Rub the spice mixture all over the pork chops, ensuring they are well-coated on both sides.
- Place the baking dish in the preheated oven, and bake the pork chops for about 18-22 minutes or until they reach an internal temperature of 140°F (60°C).
- Once done, remove the pork chops from the oven and rest for about 5 minutes before serving, allowing the temperature to rise to 145°F (63°C).
Notes
- The cooking time may vary depending on the thickness of your pork chops. Thicker chops may require a longer baking time, while thinner chops may cook quicker.
- Drizzling olive oil over the pork chops before baking helps to keep them moist and adds a nice flavor. However, you can use other types of oil or even a light spray of cooking oil if preferred.
- Allow the pork chops to rest for 5 minutes to help redistribute the juices within the meat, keeping it moist and tender.
Nutrition
Serving: 1g | Calories: 255kcal | Carbohydrates: 1g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 456mg | Potassium: 534mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 425IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg
Roasted Air Fryer Turkey Breast (Bone-In or Boneless)
This Roasted Air Fryer Turkey Breast is juicy and moist and so easy to make. Use bone-in or boneless turkey breast to make this beautiful golden roasted turkey in less than an hour.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Turkey is not just for Thanksgiving. It’s available year-round and is perfect for times when you get tired of simple roasted chicken. The turkey breast in the air fryer is perfect for the times you:
- Don’t want to turn on the oven to roast a small turkey breast.
- Don’t feel like taking the extra step of brining the turkey.
- Want to have a turkey on the table in less than an hour.
- Love your Air Fryer so much that you make any and everything in it (this is me, this is me!)
This recipe works for bone-in or boneless turkey breast and requires no brining.
How to cook a bone-in turkey breast in an air fryer
First, you want to make sure you have a fully defrosted turkey breast that will fit in your Air Fryer basket. Some of those bone-in breasts are huge and literally won’t fit in your everyday basket air fryer. I go for a breast that is 4 pounds or less. I suggest using an air fryer that is at least 5.3 quarts.
Rub mayonnaise and seasonings all over the turkey breast. I also season under the skin.
How long to cook bone-in turkey breast in air fryer
Preheat your Air fryer to 360 degrees Fahrenheit. I lay my bone-in turkey breast on the side and cook for 25 minutes. After 25 minutes, I open the air fryer basket and flip it and cook it for an additional 25 minutes. Your turkey breast is done when it reaches an internal temperature of 165 degrees Fahrenheit on a quick read thermometer.
Allow your turkey breast to cool on a cutting board for a few 5-10 minutes before slicing.
How to cook a 3 Pound Boneless Turkey Breast
My boneless turkey breast generally has a net around the meat. I like to keep the net on the meat so that the meat cooks together and slices better after cooking.
How long to cook a boneless turkey breast in the air fryer
Preheat your Air fryer to 360 degrees Fahrenheit. Season your turkey breast. Air fry on 360 degrees Fahrenheit for 1 hour, turning every 15 minutes. I find that my boneless breast takes a little longer than bone-in because it is wrapped in netting. Use a quick-read thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.
Allow your turkey breast to cool on a cutting board for a few 5-10 minutes and remove the net before slicing.
Tanya's Top Tips
These tips will help you make the most delicious turkey breast in the air fryer.
- I use defrosted turkey breast so I can properly season it and have the seasonings stick to the meat. You can also choose to dry brine it and let it sit in the refrigerator for a few hours. I usually just season and get to cooking.
- I choose mayonnaise to coat the breast because I like the taste and the golden color it gives my breast. You could opt for a reduced amount of oil instead.
- I like to use this turkey breast for meal prep for sandwiches and wraps for the week.
- If making the boneless breast, be careful when removing the netting. Some meat may stick to the netting when removing.
- Once the turkey breast is cooked, set it aside for 10 minutes to rest before slicing and serving. This allows the juices to be absorbed back into the turkey, leaving you with deliciously tender pieces of turkey.
Additional recipes
I hope you enjoy this recipe as much as we do, or are looking for more ways to cook a turkey breast, try these out:
How to serve turkey breast
If you need ideas of what to serve this with, try these:
Watch this full video tutorial and see how I make this turkey breast from start to finish.
How to store leftover turkey breast
To refrigerate: Keep any leftover turkey breast in an airtight container in the fridge for 3-4 days. Leftovers make a great addition to salads, soups, pasta dishes and sandwiches the next day.
To freeze: Once cooked and cooled, place the turkey into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to enjoy.
FAQs:
Is turkey breast healthy?
Yes, turkey breast is a really lean cut of meat, which makes a healthy option when choosing a roast.
How do you know turkey breast is cooked?
Cook turkey until it reaches an internal temperature of 165 degrees Fahrenheit.
Do I need to brine the turkey before cooking it in the air fryer?
No, I've never brined my turkey, as it's cooked in a delicious blend of spices that pack lots of flavor into the finished turkey breast. However, if you wish you can dry brine the turkey in the spices and leave it to rest in the fridge for a few hours before cooking.
Can you cook a frozen turkey breast in the air fryer?
I do not recommend it. I recommend fully thawing the turkey breast and adding seasoning to it before air frying. Cooking from frozen may result in the outside browning/cooking too fast while the inside comes to the correct temperature.
If you have tried this turkey breast recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Air Fryer Turkey Breast (Bone-In or Boneless)
Make juicy and delicious turkey breast right in your Air Fryer. Use bone-in or boneless turkey breast to make the perfect golden turkey breast in your Air Fryer.
Servings: 10 people
Calories: 401kcal
Equipment
Ingredients
Bone-In Turkey Breast
- 4 lb bone-in turkey breast*
- ¼ cup mayonnaise
- 2 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Boneless Turkey Breast
- 3 lb boneless breast*
- ¼ cup mayonnaise
- 2 teaspoon poultry seasoning
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Instructions
Bone-In Turkey Breast
- Preheat air fryer to 360 degrees Fahrenheit.
- Season turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
- Place turkey breast in the air fryer basket on its side. Cook on one side for 25 minutes, flip, cook on the other side for 25 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.
Boneless Turkey Breast
- Preheat your Air fryer to 360 degrees Fahrenheit.
- Season your boneless turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
- Air fry on 360 degrees Fahrenheit for 1 hour, turning every 15 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.
Video
Notes
*Cook times will vary depending on the size of your turkey breast.
*I find that my boneless breast takes a little longer than bone-in because of the way it is wrapped in the netting.
*Use a quick read thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.
Nutrition
Calories: 401kcal | Carbohydrates: 1g | Protein: 69g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1191mg | Potassium: 781mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 54mg | Iron: 2mg
This post was originally published October 22, 2019. It has been updated with helpful information and storage tips.
Pork Chop Seasoning Recipe
Prepare homemade pork chop seasoning in 5 minutes with pantry staple spices you have on hand already! With just the right amount of heat, you will elevate your pork chops, pork loin, or spare ribs to a whole new level of flavor. Whether you're grilling, baking, or pan-searing, this homemade pork chop seasoning will infuse your meat with a perfect balance of savory and spicy notes.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
This simple blend of herbs and spices packs a real flavor punch, adding intense smokey flavor to various pork dishes.
Use our homemade pork chop seasoning for pork, chicken, or steak or for adding a touch of spice to shrimp or your favorite fish. It also works a treat with vegetables too.
Once made, you’ll find a variety of uses for it. Try pork chop seasoning on these Perfect Sous Vide Pork Chops!
Ingredients for pork chop seasoning
- Paprika - Paprika adds a rich, smoky, and slightly sweet flavor to the seasoning. It also imparts a beautiful reddish color to the meat. You can use sweet paprika for a milder flavor or smoked paprika for a more intense smokiness.
- Kosher salt & Black pepper
- Chili powder - Chili powder adds a moderate level of heat and a depth of flavor. Ancho chili powder or chipotle powder can be used as alternatives for a slightly different smoky profile.
- Garlic powder - Garlic powder contributes a robust garlic flavor without the moisture of fresh garlic. Use fresh garlic only if you're using this spice mixture right away and not wanting to store it.
- Onion powder - Onion powder provides a sweet and savory onion flavor.
- Dried thyme - Dried thyme imparts an earthy and slightly minty flavor. You can substitute it with dried rosemary, marjoram, or sage for a different herbaceous note.
- Dried oregano - Dried oregano adds a Mediterranean flair with its earthy and slightly peppery taste. You can use dried basil, Italian seasoning, or dried rosemary as alternatives.
- Cayenne pepper - Cayenne pepper provides the heat in the seasoning. Adjust the amount to control the spiciness level. You can substitute it with crushed red pepper flakes or a pinch of cayenne powder.
Tools needed for this recipe
- Medium bowl
- Airtight storage container
How To Make Homemade Pork Chop Seasoning
In a medium-sized bowl, combine the paprika, kosher salt, black pepper, chili powder, garlic powder, dried thyme, dried oregano, and cayenne pepper.
Mix well until all the ingredients are well incorporated.
Use to season your pork chops before cooking. Store in an airtight container in a cool, dry place for up to 6 months.
How to store seasonings
- Airtight Containers: To maintain the freshness and flavor of your homemade pork chop seasoning, store it in an airtight container. Mason jars, glass spice jars, or plastic containers with tight-fitting lids work well. Store for 6-9 months.
- Cool, Dark Place: Keep the seasoning in a cool, dark place away from direct sunlight and heat sources. Exposure to light and heat can degrade the quality of the spices over time.
- Refrigeration or Freezing: While many spices can be stored at room temperature, if you live in a humid environment or want to extend the shelf life, you can refrigerate or freeze your homemade seasoning. Make sure it's in an airtight container to prevent moisture and odors from affecting the spices.
Using Pork Chop Seasoning
- Pork Chops: Of course, the primary use is for seasoning pork chops. Whether you're grilling, pan-searing, or baking them, this seasoning will add a delicious flavor boost to your pork chops.
- Pork Tenderloin: Season a whole pork tenderloin with your homemade blend before roasting it in the oven. It creates a flavorful crust on the exterior while keeping the interior tender and juicy.
- Spareribs: Rub the seasoning onto spareribs before slow-cooking them in the oven or on the grill. The spices will infuse the ribs with smoky and spicy goodness.
- Pulled Pork: Use the seasoning to flavor a slow-cooked pulled pork shoulder. It's perfect for sandwiches, tacos, or serving over rice.
- Roasted Vegetables and other Meats: This seasoning can also be used on other foods. Try it on roasted vegetables or poultry, or even put it on beef like burgers—the spice combo compliments many dishes.
More delicious homemade seasonings!
- Salmon Seasoning
- Hamburger Seasoning
- Homemade Fajita Seasoning
- Adobo Seasoning Recipe
- Homemade Blackened Seasoning
- Homemade Italian Seasoning
- Homemade All-Purpose Seasoning Recipe
- Lemon Pepper Seasoning Recipe
- Caribbean Green Seasoning
- Homemade Cajun Seasoning
FAQ's
Can I adjust the spiciness of the seasoning?
Yes, you can adjust the spiciness of the seasoning by varying the amount of cayenne pepper or chili powder you use. Start with a smaller amount and gradually add more to achieve your desired level of heat.
What do I do if my spices clump together?
If your spices become clumped together due to moisture exposure, you can break up the clumps using a fork or spice grinder. To prevent clumping, add a small amount of rice to the storage container.
Can I make a larger batch for future use?
To make a larger batch, simply scale up the ingredients. You can double or triple the quantities to prepare a bigger batch that can be stored for an extended period of time.
Is this pork chop seasoning suitable for a low-sodium diet?
While this seasoning does contain salt, you can reduce the salt content or use a low-sodium salt substitute to make it suitable for a low-sodium diet. Adjust the salt quantity to your dietary preferences.
Expert Tips
- This seasoning mix is versatile and can be used on other meats such as chicken, beef, or vegetables for a spicy kick.
- Adjust the amount of cayenne pepper to your taste if you prefer a milder or spicier seasoning.
- This seasoning works great on baked pork chops.
- Using 1 tablespoon of pork chop seasoning per 1 pound of pork is recommended.
Looking for more Pork Chop recipes? Try these out:
- Perfect Air Fryer Pork Chops
- Smothered Pork Chops
- Air Fryer Boneless Pork Chops (Japanese Tonkatsu)
- Perfect Sous Vide Pork Chops
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!
Pork Chop Seasoning
Prepare homemade pork chop seasoning in 5 minutes with pantry staple spices you have on hand already! Whether you're grilling, baking, or pan-searing, this homemade pork chop seasoning will infuse your meat with a perfect balance of savory and spicy notes.
Servings: 4 servings
Calories: 5kcal
Ingredients
- 1 Tablespoon paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
Instructions
- In a medium-sized bowl, combine the paprika, kosher salt, black pepper, chili powder, garlic powder, dried thyme, dried oregano, and cayenne pepper.
- Mix well until all the ingredients are well incorporated.
- Use to season your pork chops before cooking. Store in an airtight container in a cool, dry place for up to 6 months.
Notes
- This seasoning mix is versatile and can be used on other meats such as chicken, beef, or vegetables for a spicy kick.
- Adjust the amount of cayenne pepper to your taste if you prefer a milder or spicier seasoning.
- This seasoning works great on baked pork chops.
Nutrition
Serving: 1tablespoon | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 862IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg
Creamy Bacon Gravy with Thick-Cut Bacon
Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. This gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
If you've stumbled upon this recipe, chances are you love bacon... and gravy! We all love a generous helping of sausage gravy over biscuits, and this bacon gravy with thick-cut bacon is just as indulgent and delicious as you can imagine.
Gravy should be a food group on its own. And if you love gravy, you'll love my Onion Gravy, my Grandma’s Giblet Gravy Recipe, and a gravy with drippings and this easy gravy without drippings.
Ingredients for Bacon Gravy
- Thick Cut Bacon: The star of the show, bacon adds that smoky, salty flavor that makes this gravy so irresistible. The thick-cut bacon will also produce bacon grease, which is used to make the roux and provide flavor for the gravy.
- All-purpose flour: Flour is used to create a roux, which serves as the thickening agent for the gravy. It gives the gravy its velvety consistency.
- Light brown sugar: A touch of brown sugar adds a subtle sweetness that balances out the salty bacon flavor, creating a harmonious taste.
- Milk: Milk is the liquid base of the gravy, providing creaminess and richness. Make sure to use whole milk for the best results.
- Salt and pepper: These seasonings are the finishing touches that allow you to adjust the gravy's flavor to your preference. They enhance the overall taste of the gravy.
Tools needed for this recipe
- Large Skillet
- Whisk
- Wooden Spoon
How To Make Bacon Gravy
In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.
Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.
Gradually whisk in the milk, whisking constantly to avoid any lumps.
Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.
Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.
Serve the gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.
How to store
Before storing, let the bacon gravy cool to room temperature. Then, place it in an airtight container and keep it in the refrigerator for 3-4 days.
Long-term storage: Leftover bacon gravy freezes well, as is an excellent option for future breakfasts! Let the gravy cool, then store it in a freezer-safe container for up to 3 months. Souper Cubes are a perfect option, as you can easily divide the gravy into portions.
Alternative ways to cook bacon
Don't let the cooking method prevent you from enjoying a country-style bacon gravy!
Oven-baked bacon: A perfect guide for making irresistible and crispy bacon in the oven.
Air fryer bacon: Utilize this kitchen appliance for quick and easy bacon in no time.
Turkey bacon in the oven: For a leaner bacon option, try turkey bacon.
For another SPECIAL treat, try my Million Dollar Bacon! This treat is the perfect mix of sweet, savory and salty.
How to serve bacon gravy
Now that you've made this delightful bacon gravy, it's time to enjoy it to the fullest.
Pour it generously over freshly baked biscuits for a hearty breakfast, smother it on creamy mashed potatoes, or even use it as a dipping sauce for fried chicken. The possibilities are endless, and the satisfaction is guaranteed.
FAQ's
Can I use regular bacon instead of thick cut bacon for bacon gravy?
Yes, regular-cut bacon can be used, just keep an eye on it, as its cooking time will be shorter and has a higher chance of burning. For this recipe, you will need to use more regular bacon to produce enough bacon grease.
Can I make bacon gravy ahead of time and reheat it?
Of course! Bacon gravy reheats well. Store it in an airtight container in the refrigerator and reheat it on the stovetop over low heat, stirring until warmed through.
Expert Tips
- Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
- You can thin the gravy with a little extra milk if it becomes too thick.
- I tend to add one teaspoon of kosher salt and one teaspoon of ground black ground black pepper to season this gravy.
Looking for more breakfast related recipes? Try these out:
- Cheesy Corned Beef Hash Breakfast Casserole
- Breakfast Air Fried Potatoes
- Homemade Pumpkin Waffles
- Easy Homemade Bagel Recipe
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!
Bacon Gravy
Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. Bacon gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.
Servings: 4 servings
Calories: 256kcal
Equipment
- whisk (I suggest a heat safe whisk that won’t scratch your pan)
- Wooden spoon
Ingredients
- 4 slices of thick-cut bacon
- ¼ cup all-purpose flour
- 1 teaspoon light brown sugar
- 2 cups milk
- Salt and pepper to taste
Instructions
- In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.4 slices of thick-cut bacon
- Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.¼ cup all-purpose flour, 1 teaspoon light brown sugar
- Gradually whisk in the milk, whisking constantly to avoid any lumps.2 cups milk
- Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.
- Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.Salt and pepper to taste
- Serve the bacon gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.
Notes
- Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
- If the gravy becomes too thick, you can thin it with a little extra milk.
- I tend to add 1 teaspoon kosher salt and 1 teaspoon black ground black pepper to season this gravy.
Nutrition
Serving: 1g | Calories: 256kcal | Carbohydrates: 13g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 38mg | Sodium: 292mg | Potassium: 264mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 211IU | Calcium: 154mg | Iron: 1mg
Easy Corn Soufflé Recipe
This easy and delicious Corn Soufflé recipe is a corn casserole that is the perfect addition to any dinner table. It’s so easy and tasty and perfect for those who love a good corn casserole.
Easy BBQ Air Fryer Ribs (Quick & Tender )
These Tender and Saucy BBQ Air Fryer Ribs are the perfect quick and easy recipe for pork ribs. These ribs can be ready for your dinner table in less than 40 minutes and are full of amazing flavor.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Every once in a while, someone in my family gets a hankering for ribs. Before, we would drive to a BBQ restaurant. However, now I believe it would be better to prepare ribs at home.
My initial rib recipe would have me cook ribs low and slow in the oven. But one day, I said…let’s try these ribs in the air fryer. We all agreed that air fryer ribs are pretty darn good.
The benefit of ribs in the air fryer is that they cook quickly and easily. They are tender and juicy ribs, with a bit of tug but do not fall off the bone. If fall-off-the-bone ribs are more your speed, I suggest another cooking method.
Ingredients for BBQ Ribs
- Pork Baby Back Ribs - Baby back ribs are tender and lean, coming from the upper ribcage of the pig.
- BBQ Seasoning - I love my homemade BBQ seasoning for these ribs but feel free to use your favorite store-bought brand.
- BBQ Sauce - Another shout-out to my homemade sticky BBQ sauce. You can use your favorite BBQ Sauce. I'll occasionally use Sweet Baby Ray's.
How to make Ribs in an Air Fryer
First, cut a full rack of pork baby back ribs in half to fit into the air fryer basket. Then, remove the membrane from the back of the ribs.
Then season the ribs with your favorite BBQ spice rub, covering both sides of the ribs.
Preheat the air fryer to 380 degrees Fahrenheit for a few minutes, then place the ribs in the basket, meat side down, and cook for 20 minutes.
Once the 20 minutes is up, grab a pair of tongs, flip the ribs over, and cook for an additional 10 minutes at 380 degrees Fahrenheit.
Once the timer is up, open the basket and cover the ribs with your favorite BBQ sauce.
Close the Air Fryer basket and cook for 5 minutes at 400 degrees Fahrenheit.
Remove and allow the ribs to rest for a few minutes. Feel free to cover it with additional BBQ sauce if you like saucy ribs.
Tanya's Tips
- For a deeper flavor infusion, marinate the ribs with the BBQ rub for at least 2 hours or overnight in the refrigerator before air frying. This extra time allows the spices to penetrate the meat, providing a more flavorful result.
- Using a meat thermometer ensures the ribs reach a safe and juicy internal temperature. I prefer to cook ribs to a higher internal temperature of around 190°F to 203°F (88°C to 95°C).
- Baste the ribs with some BBQ sauce during the last 5-10 minutes of cooking. Avoid basting too soon, as the sugar in the BBQ sauce may burn if exposed to heat for too long.
Flavor Variations
- Honey Garlic Ribs: Swap out the BBQ rub and sauce for a honey garlic glaze. Combine honey, minced garlic, soy sauce, and a touch of ginger to create a sweet and savory coating for your ribs. Brush the glaze on the ribs during the last few minutes of cooking to avoid burning.
- Spicy Chipotle Ribs: For a spicy kick, create a chipotle rub using ground chipotle powder, smoked paprika, brown sugar, onion powder, garlic powder, salt, and black pepper. You could also blend a couple of canned chipotle peppers in adobo sauce with your BBQ sauce for extra heat and smokiness.
- Carolina Gold BBQ Ribs: For a unique twist, consider creating a Carolina Gold BBQ sauce variation for your ribs. After preparing and air frying your ribs as usual, during the last 5-10 minutes of cooking, generously brush them with Carolina Gold BBQ Sauce, allowing it to caramelize slightly, imparting a tangy and sweet flavor with a hint of mustard tang. The Carolina Gold BBQ Sauce can also be offered on the side for extra dipping.
How to store
To refrigerate: These ribs are best consumed immediately but can be stored in an airtight container in the refrigerator for up to 3-4 days.
To freeze: After cooking, allow the ribs to cool to room temperature before wrapping them tightly with plastic wrap or aluminum foil to preserve their moisture and flavor. After wrapping, put them in a sealed bag, mark them with the date, and keep them in the freezer for 3 months.
To reheat: When you're ready to eat the ribs, it's best to thaw them in the refrigerator overnight, then reheat them in the oven at 350°F until they're warmed through or in the air fryer at 350°F for about 7-8 minutes.
And there you have it, amazing tender BBQ ribs.
Looking for more air fryer recipes? Try these out:
- Air Fryer Chicken Legs (Also BBQ)
- Air Fryer Steak with Garlic Herb Butter
- Air Fryer Pork Chops
- Air Fried Jamaican Jerk Pork
These ribs are great served with these recipes:
- Air Fryer Baked Sweet Potato with Hot Honey Butter
- French Fries
- Cheddar and Sour Cream Corn on the Cob
- Coleslaw
How long do ribs take in an air fryer?
Ribs in an air fryer typically take about 30 minutes at 380°F, depending on the thickness and your preferred level of doneness.
Should I cook ribs in foil in the air fryer?
I don't use foil for this method. The ribs remain tender and juicy without the foil.
This Recipe has a full Length Video Tutorial. You can watch the full video on YouTube by clicking HERE.
Easy BBQ Air Fryer Ribs
These tender and saucy bbq ribs come out perfect when cooked in the air fryer. Make air fryer ribs in less than 40 minutes. It’s perfect for any weeknight meal.
Servings: 4 people
Calories: 576kcal
Equipment
Ingredients
Instructions
- Season the ribs with bbq spice rub, covering both sides of the ribs.
- Preheat the air fryer to 380 degrees Fahrenheit for a few minutes, then place the ribs in the air fryer basket, meat side down and cook for 20 minutes.
- Once the 20 minutes is up, grab a pair of tongs and flip the ribs over, and cook for an additional 10 minutes on 380 degrees.
- Once the timer is up, open the basket and cover with the bbq sauce. Return to Air fryer and cook for 5 minutes on 400 degrees Fahrenheit.
- Remove and allow the ribs to rest for a few minutes. Feel free to cover with additional bbq sauce if you like saucy ribs.
Video
Notes
- The cook times in this recipe are for pork baby back ribs. Beef ribs will likely take longer to cook.
- I used my large air fryer (5.3qt) to ensure all my ribs would fit into the basket.
Nutrition
Calories: 576kcal | Carbohydrates: 22g | Protein: 42g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 557mg | Potassium: 688mg | Fiber: 2g | Sugar: 12g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 6mg
This recipe post was originally posted on January 14, 2020. It has been updated with additional helpful information and suggestions.
Cranberry Moscow Mule
Get into the festive spirit with a Cranberry Moscow Mule garnished with fresh tart cranberries and lime. As cranberries take center stage in winter dishes and decor, why not in our cocktails too? This cocktail variation is soon to be your new winter favorite. This post is for persons over the age of 21.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
The cranberry Moscow mule, where cranberries and ginger beer come together in a tart and spicy beverage. Brighten those flavors with a burst of lime juice. Don't let the spicy ginger beer scare you, you can also use ginger ale for a smoother taste.
A classic Moscow mule contains vodka, ginger beer, and lime juice. This spin with the addition of cranberry juice and cranberries, makes this the perfect cocktail for the Holidays.
For more cranberry favorites this season, try my Cranberry Sauce, a refreshing Homemade Cranberry Lemonade, or a lighter Cranberry Pecan Apple Salad.
Ingredients
- Vodka - I used Ketel One Vodka, but you can use your favorite brand.
- Cranberry juice - Pure cranberry juice is ideal, try to avoid cranberry fruit cocktail as it contains more sugar and other fruit juices.
- Lime juice - Freshly squeezed lime juice will give you the best and freshest lime flavor.
- Ginger beer - Use your favorite brand of Ginger Beer. If you don't have access to ginger beer but would still like a delicious cocktail, use ginger ale instead. You could also use my homemade Ginger Beer, which does not have fizz, just great flavor.
- Garnish - Cranberries and a fresh lime wheel or wedge as a garnish. Using frozen cranberries will also help in keeping your drink cold.
Tools needed for this recipe
- Cocktail Shaker
- Mule Mug
How To Make A Cranberry Moscow Mule
Start by filling a copper mug or a highball glass with ice cubes to chill it.
In a cocktail shaker, combine the vodka, cranberry juice, and lime juice. Shake well to mix.
Strain the shaken mixture into your prepared glass filled with ice.
Top the glass with ginger beer and gently stir to combine all the ingredients.
Garnish with a few frozen cranberries. Serve immediately and enjoy.
Recipe Variations
This cocktail is bright and refreshing but there are different ways to make this based on your preferences, feel free to try a couple of these suggestions:
- Cranberry Orange - Add orange juice or a splash of orange liqueur, then garnish with an orange peel twist.
- Cranberry Pomegranate - Mix the cranberry juice with pomegranate juice and garnish with pomegranate arils.
- Cranberry Mint - Muddle fresh mint leaves in the bottom of the glass before filling, then garnish with mint leaves.
- Cranberry Apple - Use apple juice or cider in combination with cranberry juice. Garnish with a dried apple slice.
Cranberry Moscow Mules for a crowd
Planning a party? You can prep this cocktail in advance for a crowd! Don't forget to scale the recipe up first.
Step 1: Mix the vodka, cranberry juice, and lime juice in a pitcher.
Sept 2: Fill each glass (mason jars are cute for this!) with ice then the cocktail mix. Serve with a can of ginger beer or ginger ale and let your guests fill as they desire. Or you can simply fill the glass with ginger beer before serving.
Offer a tray of different garnishes so your guests can make their cocktail unique.
Expert Tips for the perfect cranberry moscow mule
- Feel free to adjust the lime juice or cranberry juice to suit your personal taste. If you prefer a sweeter drink, you can even add a splash of simple syrup.
- The type of ginger beer you use can significantly impact the flavor of your Moscow Mule. For a spicier kick, opt for a ginger beer with a strong ginger flavor; for a milder experience, choose a lighter, more carbonated variety.
FAQ's
Why are mules served in copper mugs?
Using copper mugs isn't only appearing and easily noticed as the signature of a Moscow Mule, but the copper is quick to chill your drink and keep it cold. It's also said that copper enhances the flavors of vodka and ginger beer. This sounds like a good time for some experiments!
Can I make a cranberry Moscow mule non-alcoholic?
Yes! You can easily replace the vodka with a non-alcoholic variety. Clean Co. makes a delicious vodka alternative that would work well in this cocktail. Do note that ginger beer is non-alcoholic despite having 'beer' in its name.
Looking for more cocktail recipes? Try these out:
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!
Cranberry Moscow Mule
Get into the festive spirit with a Cranberry Moscow Mule garnished with fresh tart cranberries and lime. As cranberries take center stage in winter dishes and decor, why not in our cocktails too? This cocktail variation is soon to be your new winter favorite.
Servings: 1 serving
Calories: 199kcal
Equipment
- mule mug
Ingredients
- 2 Ounces vodka
- 2 Ounces cranberry juice
- ½ Ounce lime juice
- 4 Ounces of Ginger beer
- Frozen Cranberries for garnish
Instructions
- Start by filling a copper mug or a highball glass with ice cubes to chill it.
- In a cocktail shaker, combine the vodka, cranberry juice, and lime juice. Shake well to mix.
- Strain the shaken mixture into your prepared glass filled with ice.
- Top the glass with ginger beer and gently stir to combine all the ingredients.
- Garnish with a few frozen cranberries. Serve immediately and enjoy.
Notes
- Feel free to adjust the lime juice or cranberry juice to suit your personal taste. If you prefer a sweeter drink, you can even add a splash of simple syrup.
- The type of ginger beer you use can significantly impact the flavor of your Moscow Mule. For a spicier kick, opt for a ginger beer with a strong ginger flavor; for a milder experience, choose a lighter, more carbonated variety.
Nutrition
Serving: 1g | Calories: 199kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 33IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.4mg
Mashed Red Skinned Potatoes
Red skinned potatoes make a delicious mashed potato. When making this easy mashed red skinned potatoes recipe, I infuse the melted butter and milk with garlic to add an extra layer of flavor.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Regular visitors to my blog will know that I love a good mashed potato. When it comes to an easy vegetable side dish I really don't think you can beat the humble mashed potato. Aside from tasting great, these garlic mashed red potatoes are versatile and pair well with a variety of meat, seafood, and vegetable-based main dishes.
These simple mashed red skinned potatoes require very little hands on preparation and can be cooked and on the table in just 30 minutes. Making this the ideal veggie side for mid week dining.
I like a creamy mashed potato, but as there's so much fiber and nutrients in the skin of a red potato I prefer to leave them on, giving the potatoes a more rustic texture. However, you can peel the potatoes for a smoother mash if you prefer.
Love mashed potatoes, then try some of my favorite recipes, my Garlic Mashed Potatoes, Creamy Slow Cooker Mashed Potatoes, Instant Pot Mashed Potatoes and Microwave Mashed Potatoes, and finally my Mashed Sweet Potatoes which can be sweet or savory!
Ingredients
Here's what you will need to make the best mashed red skinned potatoes:
- Red skinned potatoes - or any other variety of potato that's good for mashing, like Russets or Yukon Gold.
- Milk - I use whole milk or half and half for creamy mashed potatoes.
- Unsalted butter - if using salted butter, cut back on the salt.
- Garlic - only use fresh garlic as it has the best flavor for infusing the milk.
- Kosher salt
- Chives - to garnish.
How to make mashed red skinned potatoes
Place the cut red potatoes in a large pot and add enough water to cover the potatoes completely. Stir in a generous pinch of kosher salt.
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes or until the potatoes are tender and easily pierced with a fork.
Drain the cooked potatoes in a colander and return them to the pot.
Mash the potatoes using a potato masher or a hand mixer on low speed. Set aside.
Combine the milk, butter, and smashed garlic cloves in a small saucepan. Warm over low heat, allowing the garlic to infuse the milk. Once the milk is warm and the butter is melted, remove from heat and set aside.
Add the butter to the potatoes and mash using a potato masher or a hand mixer on low speed.
Gradually add the garlic-infused milk, a little at a time, while mashing the potatoes until they are smooth. You may not need to use all the milk, so add it until you reach your desired consistency.
Stir in the sour cream and mix until well incorporated. Season the mashed potatoes with additional kosher salt to taste. Garnish with a sprinkle of chopped chives before serving.
Expert Tips
These tips will help you make the best red-skin mashed potatoes you've ever tried.
- Cut the potatoes into even-sized chunks; that way, they cook evenly.
- The potatoes can be left unpeeled for a rustic texture or peeled for a smoother mash.
- I've used a hand potato masher, but a potato ricer will give you even fluffier mash.
- Check the potatoes for seasoning before serving, and add a little more salt if required.
- Don't over-mash or beat the potatoes, as they will start to become thick and gluey.
Flavor variations!
- For a richer flavor, you can replace milk with heavy cream.
- Stir through some finely sliced green onions which can be warmed up with the butter and milk.
- For a mustard mash, add 1-2 teaspoons of Dijon mustard.
- Fresh herbs work a treat with mashed potatoes, try finely chopped chives or parsley.
- Add some shredded sharp cheddar cheese for cheesy red-skin mashed potatoes and allow the cheese to melt through the warm potatoes.
How to serve microwave mashed potatoes
Mashed potatoes are a versatile side dish that can be served at any time. They taste great with meat, fish, seafood, and vegetable based main dishes. Try it with my Braised Chicken Thighs, Roast Chicken, Brown Stew Chicken, Sous Vide Pork Chops, Turkey Burgers Air Fryer Meatloaf, or my Air Fryer Whole Fish.
How to store
Make ahead: Mashed potatoes are a great make-ahead side dish; they can be prepared a day in advance and stored in the refrigerator until you are ready to warm up and serve. Mashed red-skinned potatoes are the perfect addition to the Thanksgiving, Christmas, or any other holiday table.
To refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place in a small pan on the stovetop or heat up in the microwave. You can add a splash of milk or water to loosen the potatoes if required.
FAQs
What are the best potatoes for mashing?
Look for potatoes with a high starch content as they are great at absorbing the melted butter and milk and give you fluffy mashed potatoes, Russet or Idaho Potatoes are ideal. Yukon Gold is a great all round potato and results in slightly denser mashed potato.
Can you over mash potatoes?
Yes , don't over mash and/or beat potatoes or you will end up with thick, gluey and sticky mashed potato. I like to use a hand masher or potato ricer, which will result in fluffy mashed potatoes.
Is it OK to eat the skin of red potatoes?
Yes, you can scrub the skins and leave them on, or peel the skin off the potato. It is entirely down to personal choice. The skin of a potato is high in fiber, B vitamins, and minerals.
If you have tried this mashed red skinned potatoes recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Mashed Red Skinned Potatoes
Mashed red skinned potatoes where the melted butter and milk is warmed up and infused with garlic to add an extra layer of flavor. Leave the skins on the potatoes for a rustic texture, or peel for a creamy smooth mash.
Servings: 4
Calories: 370kcal
Equipment
- Large pot
- Small saucepan
- Colander
- Potato masher or hand mixer
- Measuring cups and spoons
- Wooden spoon or spatula
- Chopping knife
- Cutting Board
- Serving dish
Ingredients
- 2 ½ lbs red potatoes skin on, scrubbed clean and cut into 1-inch pieces
- ½ cup milk
- 6 Tablespoons unsalted butter cut into ½ inch pieces
- 2 cloves garlic smashed
- 1 ½ teaspoons kosher salt or to taste
- chopped chives for garnish
Instructions
- Place the cut red potatoes in a large pot and add enough water to cover the potatoes completely. Stir in a generous pinch of kosher salt.
- Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Drain the cooked potatoes in a colander and return them to the pot. Mash the potatoes using a potato masher or a hand mixer on low speed. Set aside.
- Combine the milk, butter, and smashed garlic cloves in a small saucepan. Warm over low heat, allowing the garlic to infuse the milk. Once the milk is warm and the butter is melted, remove from heat and set aside.
- Add the butter to the potatoes and mash using a potato masher or a hand mixer on low speed.
- Gradually add the garlic-infused milk, a little at a time, while mashing the potatoes until they are smooth. You may not need to use all the milk, so add it until you reach your desired consistency.
- Stir in the sour cream and mix until well incorporated. Season the mashed potatoes with additional kosher salt to taste. Garnish with a sprinkle of chopped chives before serving.
Notes
- For a richer flavor, you can replace milk with heavy cream.
- The potatoes can be left unpeeled for a rustic texture or peeled for a smoother mash.
Nutrition
Calories: 370kcal | Carbohydrates: 47g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 937mg | Potassium: 1347mg | Fiber: 5g | Sugar: 5g | Vitamin A: 594IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 2mg
Honey Roasted Carrots
Elevate the humble carrot with this simple Honey Roasted Carrots recipe. I slice the carrots before coating them in a delicious glaze of melted butter, honey, and brown sugar. Once you've tried these candied carrots, you won't return to plain old boiled ones!
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
With this honey glazed carrots recipe, hands on prep time is minimal. Once coated in the buttery, honey mixture the oven does all the hard work, leaving you to get on with preparing the rest of the meal.
Roasting vegetables give them a wonderful flavor and these easy roasted carrots taste so much better regular boiled carrots. Roasting caramelizes the carrots a little, bringing out the natural sugars in this humble root vegetable.
Try some of my favorite vegetable side dish recipes, my Marinated Air Fryer Vegetables, Air Fryer Roasted Carrots, Southern Candied Sweet Potatoes, and my Air Fryer Corn on the Cob.
Ingredients
Here's what you will need to make these easy honey roasted carrots:
- Carrots - I scrubbed the carrots and left the skin on.
- Unsalted butter - if using salted butter, cut back on the salt.
- Honey - I find runny honey works best.
- Light brown sugar
- Kosher salt
- Black pepper
How to make honey roasted carrots
Preheat your oven to 400°F (200°C). Spray a 2-quart baking dish with cooking spray or line it with parchment paper and set aside.
Add the carrots, melted butter, honey, light brown sugar, salt, and pepper in a mixing bowl. Toss everything together until the carrots are well-coated with the mixture.
Spread the coated carrots in a single layer in the prepared baking dish.
Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time to ensure even roasting.
Serve and enjoy.
Expert Tips
These tips will help you make the best honey roasted carrots you've ever tried.
- Cut the carrots into even sized slices, that way they cook evenly.
- Feel free to peel or not peel the carrots. I leave them unpeeled for this method.
- For firmer carrots, cook the carrots for less time.
Flavor variations!
- You can use baby carrots, but keep in mind that the cooking time will vary, as well as the flavor.
- Serving to vegan diners, swap the honey for maple syrup and the butter for a dairy-free alternative.
- Add a touch of spice like cumin seeds, ground cumin, cinnamon, or nutmeg to the honey butter glaze.
- Finish the carrots with a garnish of freshly chopped parsley, thyme, or chives just before serving.
- This method would work equally well with parsnips, beets, pumpkin, butternut squash, or sweet potatoes. All you need to do is adjust the cooking times depending on the cooked vegetable.
How to serve honey roasted carrots
Candied carrots are a delicious and versatile side dish that can be served at any time of the year with a variety of meat, fish, seafood, and vegetable based main dishes. I like to serve them with my Air Fried Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Sous Vide Pork Chops, Air Fryer Meatloaf, Roasted Air Fryer Turkey Breast, or my Air Fryer Whole Fish.
How to store
Make ahead: You can get ahead and coat the carrots in the honey mixture hours before serving. Then, all you need to do is place them in the oven to roast when ready to eat. This makes them the perfect addition to the Thanksgiving, Christmas, or any other holiday table.
To refrigerate: Store leftover carrots in an airtight container in the refrigerator for up to 3 days. Reheat them in a small pan on the stovetop or microwave.
To freeze: Honey-roasted carrots can be cooked, cooled, and placed in an airtight container in the freezer for up to 3 months.
FAQs
Is it best to peel carrots before roasting?
No, you can leave the carrots with the skin on as I have done here, or peel it off. It is entirely down to personal preference.
Do you need to parboil carrots before roasting?
As I slice the carrots before roasting, there is no need to parboil them first. The honey butter glaze ensures the carrots don't dry out in the hot oven.
If you have tried this honey-roasted carrot recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!
Honey Roasted Carrots
Elevate the humble carrot with this Honey Roasted Carrots recipe. Sliced carrots are coated in a delicious glaze of melted butter, honey and brown sugar before being roasted in a hot oven.
Servings: 4
Calories: 141kcal
Ingredients
- 1 lb carrots rinsed, scrubbed and sliced in ¼ inch rounds
- 2 tablespoon unsalted butter melted
- 2 tablespoon honey
- 1 tablespoon light brown sugar
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Preheat your oven to 400°F (200°C). Spray a 2-quart baking dish with cooking spray or line with parchment paper and set aside.
- In a mixing bowl, add the carrots, melted butter, honey, light brown sugar, salt, and pepper. Toss everything together until the carrots are well-coated with the mixture.
- Spread the coated carrots in a single layer in the prepared baking dish.
- Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time to ensure even roasting.
- Serve and enjoy.
Notes
- For firmer carrots, cook carrots for less time.
- Feel free to peel or not peel the carrots. I leave them unpeeled for this method.
- You can use baby carrots, but keep in mind that the cooking time will vary, as well as the flavor.
Nutrition
Calories: 141kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 516mg | Potassium: 377mg | Fiber: 3g | Sugar: 17g | Vitamin A: 19121IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.4mg
Slow Cooker Peach Cobbler
Enjoy the ease of making a dessert with my slow cooker peach cobbler. Rich in warm spices and flavor, tender canned peaches are covered in a buttery biscuit topping. A perfect dessert for any occasion and any season throughout the year.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Slow cooker desserts are perfect for keeping your house cool in the summer, taking to family dinners and get-togethers, and filling your house with the smell of baked goods all day long. They're almost foolproof in that the slow cooker does most of the work.
A good peach cobbler is delicious any time of the year. With the added cinnamon, nutmeg, and brown sugar my peach cobbler quickly becomes a rich decadence that no one would question if you served it for Thanksgiving or Christmas.
Enjoy peach cobbler in the summer with the freshness of newly ripened peaches and a generous scoop of ice cream. But for Fall, I like to rely on canned peaches. For another take on peach cobbler, try my Easy Southern Peach Cobbler Cake, then sip on a Peach Cobbler Cocktail!
Ingredients
Peach Filling
- Unsalted butter - Adds a delicious richness and helps to thicken the sauce.
- Cans of peaches in fruit juice - Avoid canned peaches packed in syrup already, opt for 100% fruit juice.
- Brown sugar - Helps to create that rich sweetness from the molasses.
- Vanilla extract - or even almond extract or a mixture of both adds another layer of flavor and aroma.
- Spices - Ground cinnamon and nutmeg give a warm and nutty flavor to this dessert.
- Salt - Salt is necessary for balancing out the sweetness and enhancing flavors.
Biscuit Topping
- Butter cold and grated - Cold or even frozen butter is ideal when creating light and fluffy biscuit batter.
- All-purpose flour - This is the primary dry ingredient for the topping, try whole wheat flour or your favorite gluten free blend as well.
- Granulated sugar - Adds sweetness to the biscuit topping.
- Baking powder - Acts as a leavening agent, helping the biscuit topping to rise and become fluffy.
- Salt - Salt helps to balance the sweetness
- Milk - Helps to act as a binding agent for the topping. Feel free to use dairy-free milk alternatives as well.
Tools needed for this recipe
- Slow Cooker
- Grater - Use this to help finely shred frozen butter.
How To Make Peach Cobbler In A Slow Cooker
In a 4-quart slow cooker insert, add the melted butter, peaches, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir everything well to combine.
Combine the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the cold, grated butter and use a fork or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the mixture comes together to form a thick batter.
Drop spoonfuls of the biscuit topping over the peach mixture in the slow cooker, spreading it out as evenly as possible. Cover the slow cooker and cook on high for 3 to 4 hours or until the topping is set and cooked through. The topping should be firm and not gooey.
Once done, turn off the slow cooker and let it stand uncovered for 15-20 minutes to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
How To Store Peach Cobbler
Once cooled, you can store leftover peach cobbler in an airtight container in the refrigerator for up to 4-5 days.
Freezing peach cobbler is another great option for storing beyond 4-5 days. Once cooled, store in a freezer safe airtight container for up to 3 months. Thaw frozen cobbler in the fridge overnight before enjoying.
Recipe Variations
- Fresh Peaches: Substitute canned peaches with fresh peaches when they are in season. Use approximately 4 to 5 cups of sliced fresh peaches and add an extra ½ cup of fruit juice or water.
- Different Fruits: You can try this recipe with different fruits like berries, apples, or mixed fruit to create varied flavors of cobbler. Adding complementary fruits to the peach cobbler as well can create a delicious but varied flavor profile as well.
- Spices and Flavorings: Experiment with different spices like cardamom or ginger, and flavorings like almond extract to give a unique twist to the classic recipe.
- Gluten-Free or Vegan: For specific dietary needs, substitute all-purpose flour with a gluten-free flour blend and use plant-based milk and butter.
Expert Tips and Tricks
- To achieve the perfect biscuit texture, make sure to only stir in the milk until the mixture just comes together. Overmixing can lead to a dense, rather than fluffy, topping.
- Keep an eye on the slow cooker during the last hour of cooking. The topping should be firm and not gooey; overcooking can dry it out, while undercooking may leave it soggy.
FAQ's
Can I use frozen peaches instead of canned peaches?
Yes! Frozen peaches are a great substitution for canned peaches. However, because of their frozen nature, you'll want to add some extra cooking time to ensure the peaches are tender before serving.
What can I serve with peach cobbler?
Warm peach cobbler pairs great with a scoop of cool vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Looking for more dessert recipes? Try these out:
- Instant Pot Red Velvet Cheesecake
- Pumpkin Pie Oatmeal
- Instant Pot Chocolate Cake Bites
- Southern Peach Cobbler
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!
Slow Cooker Peach Cobbler
Enjoy the ease of making a dessert with my slow cooker peach cobbler. Rich in warm spices and flavor, tender canned peaches are covered in a buttery biscuit topping. A perfect dessert for any occasion and any season throughout the year.
Servings: 6 servings
Calories: 407kcal
Equipment
Ingredients
Peach Filling
- 3 tablespoons unsalted butter melted
- 2 15 oz cans of peaches in fruit juice (one drained, one undrained)
- ⅓ cup brown sugar packed
- 1 ½ teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
Biscuit Topping
- ¼ cup butter cold and grated
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
Instructions
- In a 4-quart slow cooker insert, add the melted butter, peaches, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir everything well to combine.
- Combine the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the cold, grated butter and use a fork or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the mixture comes together to form a thick batter.
- Drop spoonfuls of the biscuit topping over the peach mixture in the slow
- cooker, spreading it out as evenly as possible. Cover the slow cooker and cook on high for 3 to 4 hours or until the topping is set and cooked through. The topping should be firm and not gooey.
- Once done, turn off the slow cooker and let it stand uncovered for 15-20 minutes to
- Cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Notes
- To achieve the perfect biscuit texture, make sure to only stir in the milk until the mixture just comes together. Overmixing can lead to a dense, rather than fluffy, topping.
- Keep an eye on the slow cooker during the last hour of cooking. The topping should be firm and not gooey; overcooking can dry it out, while undercooking may leave it soggy.
Nutrition
Serving: 1g | Calories: 407kcal | Carbohydrates: 68g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 324mg | Potassium: 272mg | Fiber: 1g | Sugar: 51g | Vitamin A: 608IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg
Flavorful Braised Chicken Thighs - A Delicious Recipe!
Upgrade your dinner with flavorful braised chicken thighs, seasoned with lemon and cooked in chicken broth. Perfectly tender and packed with flavor, this dish is a straightforward yet luxurious treat for any occasion.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
I always search for new and delicious ways to make our weeknight dinners more exciting. This is definitely one of my favorite ways so far! This braised chicken is not only delicious but they only take about an hour to make. You can make this dish on a busy weekday or weekend, whichever your choice, to serve a delicious and comforting meal.
For this recipe, I seasoned my chicken thighs with lemon pepper seasoning and paprika. I browned the chicken on the stovetop and then finished it with potatoes, lemons, and chicken broth to make a tasty meal with a few ingredients and a little preparation. I like to serve this along with white rice.
If you like chicken thighs, try my BBQ Chicken thighs or my Smothered Chicken Recipe.
Ingredients for Braised Chicken Thighs
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Chicken Thighs (skin-on, bone-in) - The main star of the dish, providing rich flavor and tenderness.
- Lemon Pepper Seasoning and paprika - Adds zestiness and a touch of smokiness to the chicken.
- Olive Oil - Used for searing the chicken and sautéing garlic, adding a layer of richness. Any neutral oil will do.
- Yukon Gold Potatoes - Offer a creamy, buttery texture that complements the chicken. You can also use russet potatoes or red potatoes.
- Garlic - Provides aromatic depth to the dish. Plus, I just love garlic!
- Chicken Broth - Creates a flavorful base for the braising liquid. I suggest using homemade broth or a low-sodium broth.
- Lemons (halved and wedges) - Adds brightness and tanginess, enhancing the overall flavor. I use the lemon wedges for garnish and presentation.
- Fresh Parsley - Serves as a garnish, adding a pop of color and freshness.
Tools
- Paper Towels
- Mixing Bowls
- Oven-Safe Braiser or Dutch Oven
- Tongs or Spatula
- Cutting Board
- Knife
How to Braise Chicken Thighs
Preheat your oven to 350°F (175°C).
Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.
In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Place chicken thighs, skin-side down, in a pan. Cook for 4-7 minutes on each side until golden and crispy. Remove the chicken from the pot and set aside.
Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally. If the garlic starts to burn, add a Tablespoon of chicken broth to cool the pot and remove the stuck bits.
Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken.
Place the pot in the oven and cook, uncovered, for 35-40 minutes until you achieve a done chicken and soft potatoes.
Remove the pot from the oven and let it rest for a few minutes before serving. Season with additional salt and pepper if desired.
Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.
Expert Tips
- Important step: Sear chicken thighs before braising to lock in flavor and create crispy skin.
- Quality Broth: Use a high-quality chicken broth for a richer, more flavorful sauce. Homemade is best, but a good store-bought option works too.
- Skin-On, Bone-In: Stick with bone-in, skin-on chicken thighs for maximum flavor and juiciness. Boneless, skinless thighs can become dry.
- Braising uncovered: Braise this dish, uncovered if you want the chicken skin to remain a little crispy. I know, braising usually means you cover the pot. Feel free to do so, your chicken just won't have crispy skin on top.
Flavor variations
- Use chicken broth or stock as the braising liquid. You can also add a bit of wine to the braising liquid for a different flavor profile.
- Add sprigs of rosemary, fresh thyme, or sage to the braising liquid for a herby touch.
- Incorporate some crushed red pepper flakes or a spoonful of sriracha for a bit of heat.
- For a creamy tomato dish, mix diced tomatoes and cream into the braising liquid for a richer, creamier texture.
How to store
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the chicken into a hot oven to warm through.
To freeze: After cooking and cooling, put the braised chicken and potatoes in a sealed container. Keep the container in the freezer. You can store the chicken and potatoes for up to 3 months. Defrost in the refrigerator before reheating in a warm oven to piping hot.
Side Dishes and Wine Selections
Here are some suggested side dishes.
Try Sauvignon Blanc, Pinot Grigio, Chardonnay, or light reds like Pinot Noir and Beaujolais for white wine with braised chicken thighs. These wines have a perfect balance of acidity and fruitiness.
What is the best temperature to braise chicken thighs?
The ideal oven temperature for braising chicken thighs typically ranges from 325°F to 375°F (163°C to 190°C). This temperature that should result in tender, juicy chicken thighs without drying them out.
Can I use chicken stock to braise chicken thighs?
Yes, you can use broth or stock. You can also add a bit of wine to the braising liquid for a different flavor profile.
What's the best way to achieve crispy skin on braised chicken thighs?
To get crispy skin on braised chicken, use a hot skillet with oil and let it brown before flipping. Make sure the liquid only covers about ¾ of the chicken, and braise it uncovered.
Flavorful Braised Chicken Thighs
Upgrade your dinner with flavorful braised chicken thighs, seasoned with lemon and cooked in chicken broth. Perfectly tender and packed with flavor, this dish is a straightforward yet luxurious treat for any occasion.
Servings: 6 people
Calories: 505kcal
Ingredients
- 6 chicken thighs skin-on, bone-in (about 3 pounds)
- 1 Tablespoon lemon pepper seasoning
- 1 teaspoon paprika
- 4 Tablespoons olive oil divided
- 4 medium Yukon Gold potatoes cut into wedges
- 4 garlic cloves chopped
- 1 cup chicken broth
- 2 lemons 1 halved, the other cut into wedges
- Salt and pepper to taste
- Chopped Parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.
- In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 4-7 minutes on each side, or until they are golden and crispy. Remove the chicken from the pot and set aside.
- Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally.
- Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken.
- Transfer the pot to the preheated oven and braise, uncovered, for about 35-40 minutes, or until the chicken is cooked through, and the potatoes are tender.
- Remove the pot from the oven and let it rest for a few minutes before serving. Season with salt and pepper if desired.
- Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.
Video
Notes
- Braise the chicken uncovered in the oven to ensure the chicken skin stays crispy.
- I prefer to use organic, air-chilled chicken in this recipe, as it does not leak a ton of liquid into the gravy, resulting in a more flavorful dish.
Nutrition
Calories: 505kcal | Carbohydrates: 25g | Protein: 27g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 265mg | Potassium: 859mg | Fiber: 4g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 2mg
The Easiest Air Fryer Pizza
For your next pizza night, try this easy air fryer pizza recipe! Ready to serve in 10 minutes, these personal pizzas are super delicious and easy to customize with our favorite toppings.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
It’s always a good night when it’s pizza night in our house! These pizzas made in an air fryer are simple to customize and make. They are also easy enough for kids to assist in making them.
Use my favorite No-Cook Pizza Sauce for a rich and tomatoey base, load it with some stringy mozzarella cheese, and add your favorite toppings. So easy and so delicious! Or fold these and turn them into air fryer calzones.
How to make air fryer pizza
Preheat the air fryer to 375 degrees Fahrenheit.
Meanwhile, prepare your pizza by placing pizza crust on an air fryer parchment paper liner. This makes the pizza easier to get in and out of the air fryer.
Spread over your pizza sauce.
Add the cheese, and other desired toppings.
Place the pizza in the air fryer basket. I use a air fryer rack to keep by toppings from flying all around.
Cook for 7-8 minutes, until the cheese has melted and browned.
Can you make the pizzas ahead of time?
These pizzas are best served straight out of the air fryer. They take minutes to prep, but if you are making your own sauce, you can make that a few days ahead of time. You can also top this pizza crusts a few hours before you are planning to cook them and keep them in the fridge.
Can you reheat pizza in an air fryer?
Yes! Reheating your pizza in an air fryer is so much better than using a microwave and way quicker than using the oven. Add it to a preheated air fryer at 320 degrees Fahrenheit and cook for 4 to 5 minutes. It will come out perfectly crispy, like it's just been made.
How to make Frozen Pizza in the Air Fryer
You can make a frozen pizza, or ready made pizza, in the air fryer. You’ll want to check the times and temperatures suggested on your pizza packaging and reduce the temperature and time suggested for conventional ovens. For example, if the frozen pizza suggests cooking at 450 degrees Fahrenheit for 10-12 minutes in a conventional oven, then I cook it at 380 degrees Fahrenheit for 8-10 minutes in my air fryer. Reducing the temperature and time for oven recipes is an air fryer tip I live by.
What other toppings can you add?
When it comes to toppings on pizzas, the possibilities are endless. I often like to set up a pizza bar with lots of different options and then everyone can make their own personal pizza. A few toppings you can use:
- Pepperoni
- Pineapple
- Bell Peppers
- Mushrooms
- Ground Beef
- Tomatoes
- Sausage
- Cooked Shredded Chicken
- Bacon
Recipe Notes and Tips
- You can use store-bought prepared crust or homemade dough for this recipe. If your homemade dough requires you to pre-bake the crust, place the prepared dough in the air fryer and cook at 400 degrees Fahrenheit for 3 minutes. Then remove the crust, place the sauce, cheese, and toppings and cook on 375 degrees for an additional 4-5 minutes until the cheese is melted and bubbly.
- I place a rack over my pizza to stop the toppings from flying around. If you don’t have a rack, proceed to cook the pizza, but check halfway to see if the toppings have moved. If they have, simply place them back on the pizza and continue to cook.
More Easy Air Fryer Recipes
- Air Fried Toasted Ravioli
- Air Fried Spatchcock Chicken
- Air Fryer Sausage and Peppers
- Air Fryer Crispy Fried Shrimp
- Air Fryer Roasted Shishito Peppers
- Air Fryer Grilled Cheese
The Easiest Air Fryer Pizza
For your next pizza night you have to try this easy air fryer pizza recipe! Ready to serve in 10 minutes, these personal pizzas are super delicious and easy to customize with our favorite toppings.
Servings: 1 serving
Calories: 376kcal
Ingredients
- 6- inch pizza crust
- ¼ cup pizza sauce
- ½ cup mozzarella cheese
- Desired toppings
Instructions
- Preheat the air fryer to 375 degrees Fahrenheit.
- Meanwhile, prepare your pizza by placing pizza crust on an air fryer parchment paper liner. Add pizza sauce, cheese, and other desired toppings to the pizza crust.
- Place the pizza in the air fryer basket and cook for 7-8 minutes, until the cheese has melted and browned.
Notes
- You can use store-bought prepared crust or homemade dough for this recipe. If your homemade dough requires you to pre-bake the crust, place the prepared dough in the air fryer and cook at 400 degrees Fahrenheit for 3 minutes. Then remove the crust, place the sauce, cheese, and toppings and cook on 375 degrees for an additional 4-5 minutes until the cheese is melted and bubbly.
- I place an air fryer rack over my pizza to stop the toppings from flying around. If you don’t have a rack, proceed to cook the pizza but check halfway to see if the toppings have moved. If they have, simply place them back on the pizza and continue to cook.
- Nutritional values are calculated with pizza sauce and mozzarella, more toppings will be additions.
Nutrition
Calories: 376kcal | Carbohydrates: 39g | Protein: 20g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 1048mg | Potassium: 245mg | Fiber: 2g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg
This post was originally published on October 15, 2020. It has been updated with additional helpful tips.
Bourbon Milk Punch
A blend of sweetness with the bold flavors of bourbon, this Bourbon Milk Punch, a New Orleans original, is the creamy spiced cocktail you've been missing!
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
This creamy cocktail combines the warmth of bourbon with the richness of milk, balanced with sweet and spicy notes, creating the perfect beverage that is great served for brunch, a lazy afternoon, or a festive gathering.
Not the "punch" we're most used to that typically features an array of fruit juices and bright colors. Believe it or not, the word punch comes from the Hindi word 'panc' meaning five. Aside from the garnish, a punch recipe would consist of five ingredients.
On the lookout for other punch recipes, try my Jamaican Guinness Punch, Slow Cooker Hot Holiday Punch, Green Sherbet Punch, or my Jamaican Rum Punch Recipe. There's a punch for every season!
Ingredients
- Whole Milk: The creamy base that enriches the drink, using skim or 2% milk will lessen the creaminess so I recommend using only whole milk.
- Bourbon: Bourbon adds warmth and a smoky, sweet complexity to the cocktail.
- Spiced Rum: Infuses the drink with a sweet and spicy note, complementing the bourbon wonderfully.
- Simple Syrup: Balances the robustness of the alcohol with a touch of sweetness.
- Vanilla Extract: Provides a sweet aroma and flavor, enhancing the overall flavor of the drink.
- Nutmeg for Garnish: Adds a sprinkle making the drink more inviting and festive.
Tools needed for this recipe
- Cocktail Shaker
- Rocks Glass
How To Make Bourbon Milk Punch
Combine the bourbon, spiced rum, whole milk, simple syrup, and vanilla extract in a cocktail shaker.
Fill the shaker with ice and shake vigorously for 15-20 seconds to ensure the ingredients are well chilled and mixed.
Strain the cocktail into a rocks glass filled with ice.
Garnish with a sprinkle of nutmeg on top. Enjoy your bourbon milk punch responsibly.
How to serve a bourbon milk punch
Serve Bourbon Milk Punch in a chilled rocks glass over ice. It pairs wonderfully with light appetizers, or sweet and savory brunch dishes, allowing its sweet and spicy notes to shine through.
Recipe Variations
Egg Nog Bourbon Milk Punch - Spice up your holiday and replace the whole milk with eggnog and garnish with ground cinnamon.
Coconut Cream Bourbon Milk Punch - Add a touch of tropical flare and replace the milk with coconut cream.
Coffee Infused Bourbon Milk Punch - Add cold brew coffee or espresso into your cocktail for some added caffeine. The bitterness of coffee can help to mellow out the sweetness of the cocktail.
Chocolate Bourbon Milk Punch - Add some chocolate shavings to the top to garnish, rim, or line the glass with chocolate syrup. Elevate your cocktail to a dessert cocktail with the simple addition of chocolate.
FAQ's
Can I make a non alcoholic version of a bourbon milk punch?
Of course! Replace the bourbon with Spiritless Kentucky 74 (they also have a spiced version!), and the spiced rum with Ritual Rum Alternative. Enjoy all of the flavors without an ounce of alcohol.
Can I use a milk substitute in a bourbon milk punch?
Yes, other milk alternatives like soy milk, almond milk, and oat milk will all work in place of dairy milk.
Can I prepare this cocktail ahead of time?
Preparing ahead of time for a larger gathering is a great idea. Simple double or triple the recipe, mix together in a pitcher, and store in the refrigerator until you're ready to serve. Pour over ice to serve. Don't add ice to the pitcher and you'll dilute the cocktail before serving.
Notes
- For a creamier texture, you can substitute the whole milk with half-and-half or heavy cream
Looking for more Bourbon recipes? Try these out:
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!
Bourbon Milk Punch
A blend of sweetness with the bold flavors of bourbon, this Bourbon Milk Punch, a New Orleans original, is the creamy spiced cocktail you've been missing!
Servings: 1 serving
Calories: 324kcal
Equipment
- Rocks Glass
Ingredients
- 3 ounces whole milk
- 2 ounces bourbon
- 1 ounce spiced rum
- ½ ounce simple syrup
- 2 dashes vanilla extract
- Nutmeg for garnish
Instructions
- Combine the bourbon, spiced rum, whole milk, simple syrup, and vanilla extract in a cocktail shaker.
- Fill the shaker with ice and shake vigorously for 15-20 seconds to ensure the ingredients are well chilled and mixed.
- Strain the cocktail into a rocks glass filled with ice.
- Garnish with a sprinkle of nutmeg on top. Enjoy your bourbon milk punch responsibly.
Notes
For a creamier texture, you can substitute the whole milk with half-and-half or heavy cream
Nutrition
Calories: 324kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 46mg | Potassium: 224mg | Sugar: 22g | Vitamin A: 138IU | Calcium: 113mg | Iron: 1mg
Bourbon Hot Toddy
Embrace the soothing warmth of a Bourbon Hot Toddy, the perfect drink to wind down on a chilly evening. Let the subtle hints of ginger, bourbon, and lemon gently cradle your senses, making every sip a comforting experience. Especially delicious when feeling unwell. This post is intended for an audience of 21 and over only.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Besides its soothing effects, a bourbon hot toddy is also enjoyed for its great taste. The mix of sweet honey, tart lemon, and rich bourbon creates a delicious flavor. Plus, the added spices like cinnamon make it feel extra cozy, making it a favorite for holiday gatherings or quiet evenings at home.
Are warm cocktails some of your favorites? This Irish Coffee and Turtle Coffee Recipe is sure to warm you, and not just from the heat! My Holiday Mulled Wine is great for gatherings, and this Shamrock Mint Hot Chocolate is perfect for the kiddos!
Ingredients
- Ginger tea bag: This provides the base flavor for our hot toddy, infusing the drink with a lovely hint of spiciness and warmth. If ginger tea is not available, black tea or chamomile tea is a good replacement.
- Hot water: The essential component that binds all the flavors together, making the drink warm and soothing.
- Bourbon: Adds a rich depth and smoothness to the beverage. Bourbon's caramel and vanilla notes perfectly complement the spiciness of the ginger. Any kind of Bourbon will do. I usually use Woodford Reserve. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.
- Honey: A natural sweetener that not only adds a touch of sweetness but also brings out the flavors of the other ingredients. It balances the tartness of the lemon and the kick of bourbon. Use other sweeteners like maple syrup or agave nectar.
- Fresh lemon juice: Balancing out the sweetness of the honey and the warmth of the bourbon and ginger.
- Lemon slice and cinnamon stick for garnish: These not only make the drink visually appealing but also add an aromatic and flavorful touch. The cinnamon provides a mild spiciness and warmth, while the lemon slice enhances the freshness.
Tools needed for this recipe
- Kettle
- Serving mug
- Spoon
How To Make A Bourbon Hot Toddy
Boil 6 ounces of water in a kettle or a pot.
In a mug, steep the ginger tea bag in the hot water for 3-5 minutes to infuse the water with the ginger flavor.
Remove the tea bag, and add bourbon, honey, and lemon juice to the mug. Stir well to ensure the honey dissolves and the ingredients are well combined.
Garnish with a lemon slice and cinnamon stick. Serve the hot toddy immediately while it is warm.
How to serve a Bourbon Hot Toddy
A cocktail such as the hot toddy evokes a warm and comforting feeling. Picture flickering candles, fluffy blankets, and the crackling of a fireplace.
Serving your hot toddy in a clear glass mug is a beautiful way to showcase this cocktails' lovely color and garnishes.
Pair your bourbon hot toddy with a light snack. Some buttery cookies, a meat and cheese board, or a slice of warm pie.
Recipe Variations
Spiced Orange Bourbon Hot Toddy - The addition of orange juice and ground cloves gives a citrusy brightness and a hint of spice.
Apple Cider Bourbon Hot Toddy - Using apple cider instead of water provides a natural sweetness and a depth of apple flavor which pairs well with bourbon.
Vanilla Maple Bourbon Hot Toddy - Swapping honey for maple syrup and adding a hint of vanilla creates a smooth, rich, and slightly woodsy flavor profile.
FAQ's
Can I replace bourbon with another alcohol?
Of course! Traditional hot toddies were made with whiskey, but rum can also be a great alternative.
Is a hot toddy good for colds?
Many people will turn to a hot toddy for relief when fighting off a cold. The warmth combined with honey, lemon, and ginger can provide relief for a sore throat and congestion.
Can I make an alcohol-free version?
Yes! Skip the bourbon, or use a zero-proof bourbon alternative like Kentucky 74 by Spiritless.
Notes
- Any kind of Bourbon will do. I usually use Woodford Reserve. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.
Looking for more cocktail recipes? Try these out:
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!
Bourbon Hot Toddy
Embrace the soothing warmth of a Bourbon Hot Toddy, the perfect drink to wind down on a chilly evening. Let the subtle hints of ginger, bourbon, and lemon gently cradle your senses, making every sip a comforting experience.
Servings: 1 Serving
Calories: 313kcal
Equipment
- Serving glass
Ingredients
- 1 Ginger tea bag
- 6 ounces Hot water
- 3 ounces Bourbon
- 1 Tablespoon Mild honey
- 1 Tablespoon Fresh lemon juice
- Lemon slice and cinnamon stick for garnish
Instructions
- Boil 6 ounces of water in a kettle or a pot.
- In a mug, steep the ginger tea bag in the hot water for 3-5 minutes to infuse the water with the ginger flavor.
- Remove the tea bag, and add bourbon, honey, and lemon juice to the mug. Stir well to ensure the honey dissolves and the ingredients are well combined.
- Garnish with a lemon slice and cinnamon stick. Serve the hot toddy immediately while it is warm.
Notes
- Any kind of Bourbon will do. I usually use Woodford reserved. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.
Nutrition
Serving: 1g | Calories: 313kcal | Carbohydrates: 29g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 17mg | Potassium: 157mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 0.3mg
Salmon Marinade
Every dish deserves a little love and attention, and this salmon marinade is no exception. Elevate your next dinner with a touch of sweetness, a hint of tang, and a burst of umami.
This post contains affiliate links, please read my full disclaimer here.
The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.
Soy sauce and salmon go hand in hand, such a beautiful combination. The saltiness of the soy pairs so well with the fatty richness of the salmon. Add to that Dijon mustard, brown sugar, and garlic you have a marinade that's bursting with flavor yet simple and sophisticated.
Salmon is a great vessel for infusing flavors, try this Easy Teriyaki Salmon or this Pressure Cooker Salmon with Creamy Herb Parmesan Sauce. In a hurry? Try this easy Marinated Air Fryer Salmon or Air Fryer Salmon Bites.
Ingredients
- Soy Sauce - Adds depth and saltiness. You could also use Tamari or coconut aminos for a gluten-free option.
- Dijon Mustard - Provides a slight tang and complements the sweetness of the brown sugar. Try honey mustard for a sweeter flavor.
- Light brown sugar - Brown sugar lends a gentle sweetness and helps to balance out the saltiness of the soy sauce. Use maple syrup or honey as another sweetener option.
- Minced Garlic - Adds another layer of richness with an aromatic punch. Try minced ginger or a mixture of both for a slight spice with a zesty flavor.
- Parsley or green onion - For garnish
- Salmon - The best salmon is fresh salmon.
Tools needed for this recipe
- Small bowl
- Whisk
How To Make A Salmon Marinade
Whisk soy sauce, Dijon mustard, brown sugar, and minced garlic, in a bowl.
Pour over salmon fillets, making sure all fillets are covered. Refrigerate and marinate for 20-30 minutes.
Cook according to your preference. Garnish with parsley or green onions.
Suggested cooking times:
Air Fryer - cook at 400 degrees Fahrenheit for
Oven - cook at 425 degrees Fahrenheit for 12-15 minutes.
Grill - grill on medium-high heat for about 12-15 minutes.
How to store your salmon marinade
Storing a salmon marinade properly is crucial to preserve its freshness and prevent any contamination.
- Before Mixing with Salmon:
- If you've made the marinade but haven't used it on the salmon yet, transfer it to an airtight container or a jar with a tight-fitting lid.
- Store in the refrigerator for up to 5 days.
- After Mixing with Salmon:
- Do not reuse marinade that has been in contact with raw fish unless it is cooked first to kill any harmful bacteria.
- If you wish to use the marinade as a sauce or glaze, set some aside before adding the salmon.
- For Longer Storage:
- You can freeze unused marinade (that hasn't touched raw fish) in ice cube trays or freezer-safe containers. Once frozen, transfer the cubes to a zip-top freezer bag.
- Frozen marinade can last for up to 3 months. Thaw in the refrigerator before using.
Choosing the right cut of salmon
Salmon comes in various cuts, and each has its distinct texture and flavor. Whether it's a meaty king salmon steak, or a delicate sockeye filet, knowing the difference can elevate your dish.
Consider the thickness of your salmon cut when marinating and adjust the marinating times accordingly. Thicker cuts will benefit from a longer marinade to soak up those flavors.
More ways to season your salmon
Salmon Seasoning - My Homemade Salmon Seasoning can be mixed up in just 5 minutes. As well as being really easy to make, it tastes better than any store-bought mix. Use this dry salmon rub immediately, or mix up a bigger batch and store some for later, when you want to add an extra punch of flavor to your favorite salmon dish.
Easy Teriyaki Salmon - All cooked in one pan, it’s ready to serve in less than 20 minutes and the rich sauce is loaded with flavor.
Homemade Fish Seasoning - Add some flavor to your fish dinners with this simple homemade fish seasoning. Made with a blend of dried spices and herbs, it’s a great addition to your pantry and so easy to make!
Homemade Blackening Seasoning - Homemade blackened seasoning is simple to make, combining smoked paprika, cayenne pepper, onion powder and garlic powder, with dried thyme & oregano. It’s really easy to make a big batch too, ready to use with a variety of meats, seafood and vegetables.
Jerk Fish - One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on the flavor and grills well on the BBQ. I marinate whole fish in my homemade Jamaican jerk marinade for at least four hours for maximum flavor.
FAQ's
Can I marinate salmon overnight?
Technically you can, however, it's best to limit the time to avoid the fish from becoming too salty or the texture altering. The recommended time for marinating is 20-30 minutes.
Can I reuse leftover marinade?
It is not recommended to reuse any marinade that has touched raw fish. However, if you want to use it as a sauce, make sure to boil it for a few minutes to kill any harmful bacteria.
Can I use frozen salmon?
Yes! Thaw it properly before marinating. Also, be aware that frozen salmon can oftentimes contain more moisture and water.
How do I know when salmon is done cooking?
Salmon is done when it easily flakes with a fork. It should have a slight translucent center. Avoid overcooking as the salmon will become dry.
Notes
- Fresh herbs like dill or rosemary can also be added to the marinade for an added layer of flavor.
- Adjust the marinating time depending on the thickness of your salmon. Thicker cuts need a longer soak.
Looking for more mariande recipes? Try these out:
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!
Salmon Marinade
Every dish deserves a little love and attention, and this salmon marinade is no exception. Elevate your next dinner with a touch of sweetness, a hint of tang, and a burst of umami.
Servings: 4 servings
Calories: 51kcal
Ingredients
- 6 Tablespoons Soy Sauce
- 4 Tablespoons Dijon Mustard
- 2 Tablespoons Light brown sugar
- ½ Tablespoon Minced Garlic
- Parsley or green onion for garnish
- 4 filets Salmon fresh
Instructions
- Whisk soy sauce, Dijon mustard, brown sugar, and minced garlic, in a bowl. Pour over salmon fillets, making sure all fillets are covered. Refrigerate and marinate for 20-30 minutes.
- Cook according to your preference. Garnish with parsley or green onions.
Suggested cooking times:
- Air Fryer - cook at 400 degrees Fahrenheit for
- Oven - cook at 425 degrees Fahrenheit for 12-15 minutes.
- Grill - grill on medium-high heat for about 12-15 minutes.
Notes
- Fresh herbs like dill or rosemary can also be added to the marinade for an added layer of flavor.
- Adjust the marinating time depending on the thickness of your salmon. Thicker cuts need a longer soak.
Nutrition
Serving: 1g | Calories: 51kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 1676mg | Potassium: 97mg | Fiber: 1g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 1mg
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