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Planter's Punch Recipe (Rum Cocktail)

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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. 

planters punch cocktail in a glass with straw in it

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

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

I'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

ingredients for planters punch recipe
  • 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. 

cocktail being poured into glass

Garnish the drink with an orange slice and a lime slice.

Serve and enjoy.

planters punch cocktail, with one cocktail in background

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.

planters punch drink cocktails

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:

planters punch cocktail, with one cocktail in background
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5 from 1 vote

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.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: planters punch cocktail
Servings: 1
Calories: 283kcal
Author: Tanya

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

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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.

A glass filled with strawberry basil margarita served with ice and garnished with a slice of strawberry and a basil leaf.

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

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

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:

The recipe ingredients for a strawberry basil margarita.
  • 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

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.

Strawberries and basil leaves being muddled and broken down in a cocktail shaker.

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.

Strawberry basil margarita cocktail being poured from a cocktail shaker into a glass filled with icecubes.

Garnish with a strawberry and a basil leaf. Serve immediately and enjoy!

A glass filled with strawberry basil margarita served with ice and garnished with a slice of strawberry and a basil leaf.

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.
A glass filled with strawberry basil margarita served with ice and garnished with a slice of strawberry and a basil leaf.

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!

A glass filled with strawberry basil margarita served with ice and garnished with a slice of strawberry and a basil leaf.
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No ratings yet

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.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American, Mexican
Keyword: best strawberry basil margarita recipe, easy summer cocktail, strawberry basil margarita on the rocks, strawberry basil margarita pitcher
Servings: 1
Calories: 275kcal
Author: Tanya

Equipment

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

  1. Gently muddle the basil with strawberries to release their flavors. Basil can become bitter if over-muddled.
  2. 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

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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.

A bowl of sausage lentil soup garnished with some freshly chopped parsley.

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

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

I 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:

Sausage lentil soup recipe ingredients.
  • 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.

A Dutch oven filled with sauteed Italian sausage.
A Dutch oven filled with cooked Italian sausage and sauteed vegetables.

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.

A Dutch oven filled with sausage lentil soup ingredients.
A Dutch oven filled with cooked sausage lentil soup with added fresh parsley.

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!

A Dutch oven filled with cooked sausage lentil soup with added fresh parsley.

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.
A bowl of sausage lentil soup garnished with some freshly chopped parsley.

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.

A bowl of sausage lentil soup garnished with some freshly chopped parsley.

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!

A bowl of sausage lentil soup garnished with some freshly chopped parsley.
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4.67 from 3 votes

Sausage Lentil Soup

Sausage lentil soup is a hearty and nutritious soup, the perfect bowl of comfort food to enjoy on cooler days.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Soup
Cuisine: American
Keyword: easy sausage lentil soup, Italian lentil soup with sausage, Italian sausage and lentil soup, lentil and sausage soup, lentil soup with sausage, sausage lentil soup
Servings: 8
Calories: 341kcal
Author: Tanya

Equipment

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

by 26 Comments

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. 

Jamaican curry goat in white bowl

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

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

I’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. 

close up photo of curry goat in white bowl

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.

ingredients of Jamaican curry goat on white background

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. 

marinated meat in white bowl

Remove onion and garlic from goat and set aside.

2 white bowls, 1 with onions and seasonings and the other with goat with seasonings

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.

goat being seared in an instant pot pressure cooker
onions being sauteed in an instant pot pressure cooker

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.

goat in pressure cooker insert

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.

cooked curry goat in instant pot

Serve and enjoy.

curry goat with fork in white bowl

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 in white bowl
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4.92 from 12 votes

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.
Prep Time15 minutes
Cook Time1 hour
Marinate4 hours
Total Time5 hours 15 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: Jamaican curry goat, Jamaican curry recipe
Servings: 6 people
Calories: 395kcal
Author: Tanya

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

by Leave a Comment

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.

A white plate of sliced cinnamon toast.

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

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

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:

Cinnamon toast recipe ingredients.
  • 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

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.

A white bowl of softened butter.
A white bowl of cinnamon sugar mixed into butter.

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.

A tray with 2 slices of whole wheat bread topped with cinnamon sugar butter.
A tray with 2 slices of toasted whole wheat bread topped with cinnamon sugar butter.

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.

A white plate of sliced cinnamon toast with sliced strawberries.

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.
A white plate of sliced cinnamon toast with sliced strawberries.

What to serve with cinnamon toast

Serve the toast on it's own or try some of these delicious toppings:

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.

A white plate of sliced cinnamon toast with sliced strawberries.

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!

A white plate of sliced cinnamon toast.
Print Recipe
5 from 1 vote

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Bread, Breakfast
Cuisine: American
Keyword: best cinnamon toast recipe, cinnamon toast recipe, easy cinnamon toast, old fashioned cinnamon toast
Servings: 4
Calories: 191kcal
Author: Tanya

Equipment

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

by 4 Comments

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.

A white bowl of mixed cinnamon sugar ingredients.

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

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

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

Cinnamon sugar recipe ingredients set out in individual bowls.
  • 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.

A white bowl filled with cinnamon sugar recipe ingredients.

Stir them together until they are thoroughly mixed.

A white bowl of mixed cinnamon sugar ingredients.

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.
A labeled jar of cinnamon sugar with cinnamon toast set alongside.

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.
A labeled jar of cinnamon sugar with cinnamon toast set alongside.

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!

A white bowl of mixed cinnamon sugar ingredients.
Print Recipe
5 from 2 votes

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.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Seasoning
Cuisine: American
Keyword: cinnamon sugar ratio, easy cinnamon sugar recipe
Servings: 5 tablespoons
Calories: 42kcal
Author: Tanya

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

by Leave a Comment

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.

Two glasses of iced tamarind juice garnished with a slice of fresh lime.

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

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

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:

Recipe ingredients for tamarind juice.
  • 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.

A large pot filled with tamarind pods and water.
A large pot of cooked tamarind pods and water.

Once cool enough to handle, strain the mixture into a sieve over a large bowl.

A sieve of tamarind and water, placed over a glass jug.
A sieve of cooked tamarind pods.

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.

A wooden spoon bruising cooked tamarind pods through a sieve to release the water.
A small pot of brown sugar and water.

Pour the liquid from the tamarinds, the brown sugar liquid, and lime juice into a pitcher. Stir to combine.

A large glass pitcher filled with tamarind juice.

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.
Two glasses of iced tamarind juice garnished with a slice of fresh lime with a pitcher of tamarind juice set alongside.

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!

Two glasses of iced tamarind juice garnished with a slice of fresh lime.
Print Recipe
5 from 1 vote

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.
Prep Time10 minutes
Cook Time15 minutes
Cooling Time20 minutes
Total Time45 minutes
Course: Drinks
Cuisine: Caribbean, Jamaican
Keyword: best tamarind juice recipe, sweet tamarind juice
Servings: 6
Calories: 321kcal
Author: Tanya

Equipment

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)

by 4 Comments

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.

A white plate piled high with sauteed mushrooms.

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

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

I'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!

Sauteed mushrooms in a pan.

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.
ingredients for sauteed mushrooms.

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.

melting butter in a skillet.

Sauté the mushrooms for about 10-15 minutes, until the mushrooms soften and most of the liquid evaporates.

Sliced mushrooms placed in a pan.

Add the balsamic vinegar, kosher salt, ground thyme, and black pepper, and continue cooking for 2 minutes.

Sauteed mushrooms in a pan.

Remove from heat and serve. Enjoy.

Sauteed mushrooms in a pan.

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.
Sauteed mushrooms in a pan.

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:

  1. Creamy Polenta
  2. Air Fryer Steak
  3. Creamy Mushroom and Parmesan Instant Pot Risotto
  4. Garlic Mashed Potatoes
  5. 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:

 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!

Sauteed mushrooms in a pan.
Print Recipe
5 from 3 votes

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.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Side Dish
Cuisine: American
Keyword: Sauteed mushrooms
Servings: 4 servings
Calories: 131kcal
Author: Tanya

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

by 4 Comments

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.

close up of Pan fried fish in a large skillet with added slices of fresh lemon.

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

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

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:

Pan fried fish recipe ingredients set out in individual bowls.
  • 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.

2 white fish filets being scored with a knife.
A plate with 2 seasoned white fish filets.

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.

2 white fish filets coated in flour and resting on a wire rack.
2 white fish filets sauteeing in a large skillet.

Cook for about 2-4 minutes on each side, or until the fish is golden and flakes easily with a fork.

2 sauteed white fish filets in a large skillet.
Pan fried fish in a large skillet with added slices of fresh lemon.

Remove the fish from the skillet and transfer to a serving plate.

2 sauteed white fish filets in a large skillet with added slices of fresh lemon.

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.
A white plate with a pan fried filet of white fish, a serving of white rice, broccoli and a wedge of lemon.

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.

A large white plate with a close up image of a sliced piece of pan fried fish.

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!

close up of Pan fried fish in a large skillet with added slices of fresh lemon.
Print Recipe
5 from 3 votes

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.
Prep Time6 minutes
Cook Time4 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Keyword: pan fried fish
Servings: 2
Calories: 320kcal
Author: Tanya

Equipment

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

by 2 Comments

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.

Air fryer chicken bites set on a white serving plate with a bowl of dipping sauce set alongside.

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

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

I 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.
Air fryer recipe ingredients set into individual bowls.

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.

Large white bowl filled with chunks of chicken breast coated in dry spices and seasoning.

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).

Spiced and seasoned chunks of chicken breast laid in a single layer in an air fryer basket.

Step 4: Remove from the air fryer and rest for a few minutes before serving.

Cooked chicken chunks in an air fryer basket.

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.
Close up of cooked chicken chunks in an air fryer basket.

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.

Air fryer chicken bites set on a white serving plate with a bowl of dipping sauce set alongside.

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!

Cooked chicken chunks in an air fryer basket.
Print Recipe
5 from 3 votes

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.
Prep Time15 minutes
Cook Time10 minutes
Resting Time2 minutes
Total Time27 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: air fryer chicken bites crispy, air fryer chicken bites no breading, air fryer chicken breast, crispy air fryer chicken
Servings: 4
Calories: 163kcal
Author: Tanya

Equipment

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

by 6 Comments

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.

Pimento cheese served in a bowl next to crackers.

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

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

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.

Pimento cheese served in a bowl next to crackers.

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
Ingredients for pimento cheese

Tools needed for this recipe

  • Large Bowl
  • Cheese Grater
  • Rubber spatula or hand mixer

How To Make Pimento Cheese Dip

  1. 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.
  2. 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.
  3. Serve immediately or chill in the refrigerator before serving.
  4. Serve with Ritz crackers or vegetables.
Mixing the pimento cheese in a bowl.

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
Pimento cheese served in a bowl next to crackers.

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:

 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 served in a bowl next to crackers.
Print Recipe
5 from 3 votes

Pimento Cheese Recipe

Pimento Cheese, a flavorful Southern staple, blends creamy, tangy, and a touch of spice in every mouthful.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: pimento cheese
Servings: 12 servings
Calories: 280kcal
Author: Tanya

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

by Leave a Comment

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.

Finished peanut butter cup martini.

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

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

I'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.

Finished peanut butter cup 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.
peanut butter cup martini ingredients.

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.

martini glass garnished with chocolate syrup.

Fill a shaker with ice. Pour the peanut butter whiskey, cocoa loco, whipped cream vodka, and half-and-half into the shaker.

Ingredients added to the shaker cup.

Shake well for about 10-15 seconds. Strain into a chilled martini glass.

Optional: Garnish with chocolate shavings or a mini peanut butter cup.

martini being poured into the glass.

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!

Finished peanut butter cup martini.

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!

Finished peanut butter cup martini.
Print Recipe
5 from 1 vote

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.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: peanut butter cup martini
Servings: 1 cocktail
Calories: 268kcal
Author: Tanya

Equipment

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)

by 81 Comments

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.

air fryer turkey burger on bread with lettuce, tomato, and onion

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

I’ve used ground turkey to replace ground beef in a ton of recipes for as long as I can remember. Not because I think it’s better for you, but because I like diversity in my food.

But turkey burgers usually get a bad rap for being dry and tasteless. That’s because turkey has to be cooked to a temperature of 165 degrees Fahrenheit, so you can’t get away with undercooking it a bit as you can with other meats. But the secret ingredient to keep those turkey burgers nice and juicy is unsweetened apple sauce. 

Apple sauce without sugar adds moisture to burgers, keeping them juicy without extra oil. I also add a bit of grated fresh onion to the meat mixture to add moisture and flavor.

It works every time and results in perfectly cooked, juicy turkey burgers. And because I love my Air Fryer, that’s exactly what I use to cook them. 

A Quick Look at the Ingredients

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

  • Ground turkey – I recommend using 85/15 lean ground turkey for the best balance of flavor and moisture. Super lean turkey (like 93/7 or 99%) can dry out faster.
  • Unsweetened applesauce – My go-to secret for keeping turkey burgers juicy. It adds moisture without fat and disappears into the mix once cooked.
  • Grated onion – Adds both moisture and flavor. I use a box grater or food processor to keep the pieces small and avoid big onion chunks.
  • Ranch seasoning, Worcestershire, garlic, and breadcrumbs – These build flavor and help the patties hold together.
  • Salt and black pepper – Always essential for seasoning ground meats.

How to make Air Fryer Turkey Burgers

Step 1: Start by grating half an onion using a box grater or a small food processor. I add minced onion to burgers for juiciness and flavor, without big onion chunks. 

Step 2: Mix onion, turkey, apple sauce, ranch seasoning, Worcestershire sauce, garlic, breadcrumbs, salt, and pepper. Mix with your hands until combined.

ingredients for air fryer turkey burgers laid out in bowl
ingredients for turkey burger mixed up in bowl

Step 3: Form into four hamburger patties. I use my burger press to ensure that my burgers are equally sized and perfectly formed.

meat mixture in burger press
turkey burger after being pressed into burger

Step 4: Place your burgers in the refrigerator for about 30 minutes to have them firm up a bit. This step will help your patties stay together when you are air frying. 

four raw turkey burgers laying on parchment paper

Step 5: Preheat your Air Fryer to 360 degrees Fahrenheit. Place your burgers in your Air Fryer basket, ensuring they don’t overlap or touch. Cook at 360 degrees Fahrenheit for 15 minutes, flipping halfway through. Your burgers are finished when they reach an internal temperature of 165 degrees Fahrenheit on a quick-read thermometer.

raw turkey patties in air fryer basket
cooked air fryer turkey burgers in air fryer basket

Serve them however you like. I generally top them with lettuce, tomato, a slice of red onion, and spicy mayo. I also top them with a little cranberry sauce if I'm feeling fancy. 

air fryer turkey burger with bun and lettuce and tomato

How to make burgers from frozen in the Air Fryer

These turkey burgers freeze beautifully and can go straight from the freezer to the Air Fryer. For frozen turkey burgers, cook at 360 degrees Fahrenheit for 18 minutes, flipping halfway through. Use a quick-read thermometer to ensure your turkey burger has reached 165 degrees Fahrenheit. 

How to Add Cheese to These Burgers

Whenever we get the craving for a little melted cheese, I add them after I cook the burger in the air fryer and then close the basket for a few minutes without running the air fryer. The cheese will melt on your burger while it sits in the warm air fryer.

Storage Options

Refrigerator: Cool the cooked burgers and then place them in an airtight container; the burgers will keep well in the fridge for up to 3-4 days.

Freezer: For more extended storage, wrap the burgers individually and freeze them, where they can last for up to 3 months.

Tanya's Top Tips

  • You can prep the patties up to 24 hours ahead. Just store them covered in the fridge until you're ready to cook.
  • If you don't have applesauce, try plain Greek yogurt or a splash of milk instead. It won’t be quite as juicy, but it still works.
  • To keep them from falling apart, don’t skip the breadcrumbs, and always refrigerate the patties before air frying.

I hope you enjoy these turkey burgers as much as we do. If you’re looking for sides to go with these burgers, try these out:

Looking for other recipes with ground turkey? Try these out:

How I Make These Juicy Turkey Burgers (Video)

To see how exactly these come together, watch the full step-by-step video, and don’t forget to like and subscribe on YouTube for more easy air fryer recipes!

air fried turkey burger with lettuce, tomato, and onion on white plate
Print Recipe
4.88 from 62 votes

The Juiciest Air Fryer Turkey Burgers

These Air Fryer Turkey Burgers are juicy and full of tons of flavor. They can be cooked from fresh or frozen in the Air Fryer and are perfect for when you need a good burger. You’ll never want to make your burgers any other way once you Air Fry them.
Prep Time5 minutes
Cook Time15 minutes
Refrigerate Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer burgers, air fryer turkey burgers
Servings: 4 people
Calories: 179kcal
Author: Tanya

Equipment

Ingredients

  • 1 lb ground turkey 85/15
  • ¼ cup unsweetened apple sauce
  • ½ onion grated
  • 1 Tablespoon ranch seasoning
  • 2 teaspoon Worcestershire Sauce
  • 1 teaspoon minced garlic
  • ¼ cup plain breadcrumbs
  • Salt and pepper to taste

Instructions

  • Combine your onion, ground turkey, unsweetened apple sauce, ranch seasoning, Worchestire sauce, minced garlic, breadcrumbs, and salt and pepper. Mix with your hands until combined. Form into 4 equally sized hamburger patties.
  • Then place your burgers in the refrigerator for about 30 minutes to have them firm up a bit.
  • Preheat your Air Fryer to 360 degrees Fahrenheit by running your Air fryer on 360 degrees for about 3 minutes. Place your burgers on your Air fryer, making sure they don’t overlap or touch. Cook on 360 degrees for 15 minutes, flipping halfway through. Your burgers are finished when they reach an internal temperature of 165 degrees Fahrenheit on a quick-read thermometer.

Notes

  • For frozen burgers, place the burger straight into a preheated air fryer basket and cook at 360 degrees Fahrenheit for 18 minutes, flipping halfway through.
  • A little oil on the air fryer basket can help prevent sticking.

Nutrition

Calories: 179kcal | Carbohydrates: 11g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 419mg | Potassium: 403mg | Fiber: 1g | Sugar: 3g | Vitamin A: 28IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

This post was originally published on October 1, 2019. It has been updated with additional helpful information.

Savory Southern Smothered Turkey Wings

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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.

Five smothered turkey wings on a white plate.

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

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

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!

Two smothered turkey wings served on rice.

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.

Seasoned turkey wings in a roasting pan.

Top the wings with the sliced onions and bell peppers and cover with foil. Bake for 1 hour and 15 minutes.

Sliced onions and peppers on the turkey wings in the roasting tin.

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.

Softening the onions in a skilet.

Then stir in the sage, smoked paprika, and flour. Cook for 1-2 more minutes.

Stirring the flour into the onions.

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.

Stock and drippings added to the pan to make the gravy.

Then pour the gravy over the wings.

Gravy poured over the baked turkey wings.

Bake the wings uncovered for 35-45 more minutes or until they are tender.

Serve and enjoy.

Smothered turkey wings in a roasting tin ready to serve.

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.

Cooked turey wings and gravy ready to serve.

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

Five smothered turkey wings on a white plate.
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4.85 from 39 votes

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.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: how to cook turkey wings, oven roasted turkey wings, turkey wings with gravy
Servings: 4 servings
Calories: 765kcal
Author: Tanya

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

by Leave a Comment

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.

Two glass cups filled with mulled wine and topped with a slice of mulled orange with whole spices set alongside.

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

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

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:

Slow cooker mulled wine recipe ingredients.
  • 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.

A cinnamon stick, whole cloves and whole star anise set of a piece of white cheesecloth.
A cheesecloth sachet tied with string and filled with whole spices.

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.

A whole orange sliced.
Slow cooker filled with red white, spice sachet and slices of fresh orange.

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.

A ladle filled with mulled red wine.

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.
Two glass cups filled with mulled wine and topped with a slice of mulled orange with whole spices set alongside.

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!

Two glass cups filled with mulled wine and topped with a slice of mulled orange with whole spices set alongside.
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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.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Drinks
Cuisine: Italian
Keyword: best slow cooker mulled wine, mulled red wine, mulled wine recipe, traditional mulled wine recipe
Servings: 6
Calories: 145kcal
Author: Tanya

Equipment

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

by Leave a Comment

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.

a bottle of coquito with a sealed lid

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

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


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.

coquito being poured into glass

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.
Coquito ingredients.

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.

All ingredients are added to the blender for the coquito.

Transfer the mixture from the blender into a large pitcher or bottle. Refrigerate it for at least 2 hours, but overnight is best.

The cocktail blend has been mixed up and ready to pour.

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.

Pouring the coquito cocktail into a serving jar from the blender.

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.

two coquito cocktails being served with a cinnamon stick on top.

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!

two coquito cocktails being served with a cinnamon stick on top.
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5 from 1 vote

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. 
Prep Time10 minutes
Refrigeration Time2 hours
Total Time2 hours 10 minutes
Course: Cocktails
Cuisine: Caribbean
Keyword: coquito
Servings: 6 servings
Calories: 165kcal
Author: Tanya

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

by Leave a Comment

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.

A plate of sweet potato waffles topped with butter and a drizzle of maple syrup.

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

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

I love 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.
Sweet potato recipe ingredients in individual bowls.

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.

A whisk and bowl of combines flour, baking powder, spice and salt.

In a separate bowl, whisk together the eggs, milk, melted unsalted butter, and maple syrup until smooth.

A whisk and bowl of mixed eggs, milk, melted butter and maple syrup.

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.

A whisk and bowl of sweet potato waffle 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.

Sweet potato waffles in a waffle iron.

Close the waffle iron and cook according to the manufacturer's instructions, usually for about 5 minutes, until the waffle is golden brown.

Four cooked sweet potato waffles in a waffle iron.

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.
A stack of sweet potato waffles topped with butter with maple syrup being poured over.

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:

A plate of sweet potato waffles topped with butter and a drizzle of maple syrup.

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!

A plate of sweet potato waffles topped with butter and a drizzle of maple syrup.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: best sweet potato waffles, easy sweet potato waffles, healthy sweet potato waffles
Servings: 6
Calories: 291kcal
Author: Tanya

Equipment

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)

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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.

Jars of cooked and cooled turkey stock.

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

This 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 stock recipe ingredients set in individual bowls.
  • 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.

A large pot filled with turkey carcass and bones, covered in water.

Allow the bones to simmer for 1½ hours, skimming any fat or scum that rises to the surface.

A large pot of turkey stock with the fat being spooned off.

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.

A large pot of turkey stock with added vegetables, fresh herbs and whole spices.

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.

A large pot of strained turkey stock, with a colander of used vegetables and herbs set alongside.

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. 

Four jars of cooked and cooled turkey stock.

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.

A large bowl with ice cubes in the base.

Insert the smaller bowl into the large bowl, and add cold water to the side of the large bowl.

A pot of turkey stock being set inside a bowl of ice cubes to cool.

This will allow the stock to be surrounded by cold water and will cool the stock faster.

A pot of turkey stock being set inside a bowl of ice cubes to cool, with a jug of ice cold water being poured down between the 2 bowls.

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.
Jars of cooked and cooled turkey stock.

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.

Jars of cooked and cooled turkey stock.
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5 from 1 vote

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.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Sauce, Seasoning
Cuisine: American
Keyword: homemade turkey stock, turkey stock with carcass
Servings: 32
Calories: 3kcal
Author: Tanya

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

by 4 Comments

My 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.

baked bbq chicken thighs being eaten from a plate.

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

I've 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 both incredibly delicious and 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 thing, then you'll also love my Oven-Baked Pork Chops, Oven-Baked Hot Dogs, and the easiest Oven-Baked Rice.

A Quick Look at the Ingredients For Baked BBQ Chicken Thighs

baked bbq chicken thigh ingredients.

Tools needed for this recipe

  • Basting brush
  • Sheet tray with baking grate insert
  • Parchment paper

How To Make Baked BBQ Chicken Thighs

Step 1: Preheat your oven to 425°F (200°C). Pat the chicken thighs dry with paper towels.

Seasoned chicken thighs on a plate.

Step 2: In a small bowl, mix the salt, black pepper, smoked 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.

Seasoned raw chicken thighs on a baking sheet.

Step 3: 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).

Baked bbq chicken thighs on a baking sheet.

Step 4: Remove the chicken thighs from the oven and brush the BBQ sauce generously over them.

baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Step 5: Return the chicken to the oven and bake for 10-15 minutes or until the BBQ sauce is bubbly and starting to caramelize.

baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Step 6: 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 smoky-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.
baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Tanya's Top Expert Tips and Tricks

  1. 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.
  2. 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.
  3. Remove Excess Fat from the Chicken: Fatty chicken may lead to a lot of splatter in the oven. I like to remove excess fat from my chicken before baking.
  4. 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.
  5. 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

Looking for more Chicken Thigh recipes? Try these out:

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oven baked bbq pin image

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 being eaten from a plate.
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4.34 from 3 votes

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: baked bbq chicken thighs
Servings: 8 servings
Calories: 381kcal
Author: Tanya

Equipment

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

by Leave a Comment

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.

Oven baked pork chop on a spatula.

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

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

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.

A baked pork chop cut in half on a plate.

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.
Oven baked pork chop ingredients

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.

Seasoned pork chops placed in a white baking dish.

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).

Oven baked pork chops in the baking dish.

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.
Oven baked pork chops in the baking dish.

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:

 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 chop on a spatula.
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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.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Main Course
Cuisine: American
Keyword: Oven Baked Pork Chops
Servings: 6 servings
Calories: 255kcal
Author: Tanya

Ingredients

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

Pork Chop Seasoning Recipe

by Leave a Comment

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.

Mixed pork chop seasoning in a white bowl with a spoon.

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

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

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!

Mixed pork chop seasoning in a white bowl with a spoon.

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.
pork chop seasoning ingredients.

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.

spices added to a bowl, not mixed.

Mix well until all the ingredients are well incorporated.

Mixed pork chop seasoning in a white bowl with a spoon.

Use to season your pork chops before cooking. Store in an airtight container in a cool, dry place for up to 6 months.

2 pork chops covered in homemade pork chop seasoning.

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

  1. 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.
  2. 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.
  3. 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.
  4. Pulled Pork: Use the seasoning to flavor a slow-cooked pulled pork shoulder. It's perfect for sandwiches, tacos, or serving over rice.
  5. 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.
Mixed pork chop seasoning in a white bowl with a spoon.

More delicious homemade seasonings!

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:

 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!

Mixed pork chop seasoning in a white bowl with a spoon.
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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.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: pork chop seasoning
Servings: 4 servings
Calories: 5kcal
Author: Tanya

Ingredients

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

by Leave a Comment

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.

Bacon gravy served on top of biscuits.

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

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

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.

Stirring the gravy with a wooden spoon.

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.
Bacon gravy ingredients.

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.

Frying pieces of bacon in a 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.

Using a whisk to make a roux with the flour.

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.

Crumbled bits of bacon added to the gravy.

Serve the gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.

Stirring the bacon gravy with a wooden spoon.

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.

Bacon gravy is served on top of biscuits.

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:

 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 served on top of biscuits.
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5 from 1 vote

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon gravy
Servings: 4 servings
Calories: 256kcal
Author: Tanya

Equipment

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 BBQ Air Fryer Ribs (Quick & Tender )

by 92 Comments

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.

air fryer ribs stacked with bbq sauce dripping from brush

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

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

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.

hand removing membrane from the back of ribs

Then season the ribs with your favorite BBQ spice rub, covering both sides of the ribs.

ribs on board seasoned with bbq rub

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. 

ribs in air fryer basket meat side down

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.

ribs in air fryer basket with sauce being brushed on it

Close the Air Fryer basket and cook for 5 minutes at 400 degrees Fahrenheit. 

finished bbq ribs in air fryer basket

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. 

ribs on white cutting board already cut into sections

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:

These ribs are great served with these recipes:

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.

ribs that were made in the air fryer sitting on a white platter
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4.72 from 126 votes

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.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer ribs
Servings: 4 people
Calories: 576kcal
Author: Tanya

Equipment

Ingredients

  • 1 3 lb rack of pork baby back ribs cut in half, membrane removed
  • 3 Tablespoon bbq rub
  • ½-1 cup bbq sauce

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

by Leave a Comment

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.

cranberry Moscow mule garnished with cranberries.

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

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

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.

cranberry Moscow mule garnished with cranberries.

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.
cocktail moscow mule in a shaker glass.

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.

Pouring the cocking into a glass from the cocktail shaker.

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.

Canned ginger beer being poured in the glass.

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.

cranberry Moscow mule garnished with cranberries.

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 garnished with cranberries.
Print Recipe
No ratings yet

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.
Prep Time10 minutes
Total Time10 minutes
Course: Cocktails
Cuisine: American
Keyword: cranberry moscow mule
Servings: 1 serving
Calories: 199kcal
Author: Tanya

Equipment

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

by Leave a Comment

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.

A bowl of mashed red skinned potatoes garnished with finely chopped chives.

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

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

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.
Mashed red skinned potatoes recipe ingredients set into individual bowls.

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.

A Dutch oven filled with chopped red skinned potatoes, covered in water.
A Dutch oven filled with cooked and drained red skinned potatoes.

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.

A Dutch oven filled with cooked red skinned potatoes being mashed with a potato masher.
A small saucepan filled with melted butter and milk.

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.

Sour cream being stirred through red skinned mashed potatoes.

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.
A bowl of mashed red skinned potatoes garnished with finely chopped chives.

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.

A bowl of mashed red skinned potatoes garnished with finely chopped chives.

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!

A bowl of mashed red skinned potatoes garnished with finely chopped chives.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: best mashed red skinned potatoes, easy mashed red skinned potatoes, garlic red skin mashed potatoes, how long to boil red potatoes for mashed potatoes
Servings: 4
Calories: 370kcal
Author: Tanya

Equipment

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

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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!

A bowl filled with sliced honey roasted carrots.

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

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

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
Honey roasted carrots recipe ingredients set into individual bowls.

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.

Sliced carrots on a wooden cutting board with whole carrots set alongside.

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.

Oven proof dish filled with honey roasted carrots.

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. 
A bowl filled with sliced honey roasted carrots.

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.
A bowl filled with sliced honey roasted carrots.

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.

A bowl filled with sliced honey roasted carrots.

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!

A bowl filled with sliced honey roasted carrots.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: best honey roasted carrots, candied carrots, easy honey roasted carrots, glazed carrots
Servings: 4
Calories: 141kcal
Author: Tanya

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

by Leave a Comment

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.

A serving of peach cobbler in a white bowl with ice cream.

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

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

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!

A serving of peach cobbler in a white bowl with ice cream.

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.
slow cooker peach cobbler ingredients.

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.

Peaches placed in the bottom of the slow cooker.

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.

Dry ingredients being mixed in a bowl.

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.

The dry ingredients layered on top of the peaches.

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.

Cooked slow cooker peach cobbler.

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.
A serving of peach cobbler in a white bowl with ice cream.

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:

 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!

A serving of peach cobbler in a white bowl with ice cream.
Print Recipe
5 from 1 vote

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.
Prep Time10 minutes
Cook Time3 hours
Cooling Time15 minutes
Total Time3 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: slow cooker peach cobbler
Servings: 6 servings
Calories: 407kcal
Author: Tanya

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!

by 6 Comments

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.

braised chicken thighs in white braising pan

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

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

I 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.
ingredients for braised chicken thighs on wooden table

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. 

seasoned chicken thighs on parchment paper

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.

chicken thighs browning in pan

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. 

browned chicken on top of potatoes and lemon wedges in pan

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.

close up photo of braised chicken thighs

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.

plated chicken thighs cut to see the inside of the chicken

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.

braised chicken thighs in white braising pan
Print Recipe
4.67 from 3 votes

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.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: braised chicken thighs, braised chicken thighs recipe
Servings: 6 people
Calories: 505kcal
Author: Tanya

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

by 21 Comments

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.

The cooked pizza in the air fryer basket.

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

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

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.

Spreading the sauce on the pizza crust.

Add the cheese, and other desired toppings.

The pizza crust with toppings added.

Place the pizza in the air fryer basket. I use a air fryer rack to keep by toppings from flying all around.

The uncooked pizza in the air fryer basket.

Cook for 7-8 minutes, until the cheese has melted and browned.

The cooked pizza in the air fryer basket with a rack over the top.

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
Lifting away a slice of pizza from a plate.

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

The cooked pizza in the air fryer basket.
Print Recipe
4.50 from 6 votes

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.
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Keyword: air fried pizza recipe, how to cook pizza in the air fryer
Servings: 1 serving
Calories: 376kcal
Author: Tanya

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

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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!

Bourbon milk punch served with a cinnamon stick.

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

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

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!

Bourbon milk punch served with a cinnamon stick.

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.
Bourbon milk punch ingredients.

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.

Cocktail being shaken in a shaker glass.

Strain the cocktail into a rocks glass filled with ice.

Garnish with a sprinkle of nutmeg on top. Enjoy your bourbon milk punch responsibly.

bourbon milk punch being poured over ice.

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.

Bourbon milk punch served with a cinnamon stick.

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 served with a cinnamon stick.
Print Recipe
5 from 1 vote

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!
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: bourbon milk punch
Servings: 1 serving
Calories: 324kcal
Author: Tanya

Equipment

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

by Leave a Comment

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.

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

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

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

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!

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

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.
bourbon hot toddy ingredients.

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.

A tea bag steeping in a glass.

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.

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

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.

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

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!

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.
Print Recipe
5 from 1 vote

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.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: Bourbon Hot Toddy
Servings: 1 Serving
Calories: 313kcal
Author: Tanya

Equipment

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

by Leave a Comment

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.

Baked marinated salmon that has been garnished.

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

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

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.

Baked marinated salmon that has been garnished.

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.
Salmon marinade ingredients.

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.

Whisking the marinade together in a bowl.

Pour over salmon fillets, making sure all fillets are covered. Refrigerate and marinate for 20-30 minutes.

Salmon filets in a shallow baking dish.

Cook according to your preference. Garnish with parsley or green onions.

Marinade being poured over salmon.

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.

A baking dish with marinating salmon.

How to store your salmon marinade

Storing a salmon marinade properly is crucial to preserve its freshness and prevent any contamination.

  1. 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.
  2. 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.
  3. 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.

Baked marinated salmon that has been garnished.

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!

Baked marinated salmon that has been garnished.
Print Recipe
4 from 1 vote

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.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: salmon marinade
Servings: 4 servings
Calories: 51kcal
Author: Tanya

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

Carolina Gold BBQ Sauce (Mustard-Based)

by 2 Comments

Carolina Gold BBQ sauce is a sweet, tangy and slightly spicy sauce that pairs perfectly with grilled meats like chicken and pork. This mustard based sauce has brown sugar and honey added for sweetness, apple cider vinegar for sourness, and seasonings.

A glass jar filled with Carolina Gold BBQ sauce, with a dish of grilled chicken set alongside.

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

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

My Carolina gold BBQ sauce recipe can be used as a marinade or dip, and also used to baste meat while it is grilling. The sauce adds great depth of flavor, elevating simple grilled meats from good to great. Try brushing some over chicken wings, the results are delicious.

Residing in North Carolina has given me the opportunity to sample a wide variety of BBQ styles. While vinegar-based BBQ will always hold a cherished spot in my heart, I have equally developed a deep affection for this mustard-based BBQ.


Carolina Gold BBQ sauce originated in South Carolina, specifically in the central and coastal regions of the state. This sauce is known for its golden hue, which is derived from its primary ingredient, yellow mustard.

I like to make my own homemade sauces and seasonings as I know exactly what I'm are putting into them and can tailor the sauce to suit my families tastes. My homemade Carolina gold BBQ sauce does not contain excessive amounts of salt or unnecessary additives.

Carolina Gold BBQ Sauce Ingredients

Here's what you will need to make the best Carolina Gold BBQ Sauce recipe:

  • Yellow mustard - only use yellow mustard as this is the dominant flavor in the sauce.
  • Apple cider vinegar - adds sourness and acidity to the sauce.
  • Light brown sugar and Honey - add sweetness.
  • Ketchup - adds depth of flavor and a touch of sweetness.
  • Ground mustard
  • Red pepper flakes
  • Garlic powder
  • Smoked paprika
  • Black pepper
Carolina gold bbq sauce recipe ingredients set into individual bowls.

How to make Carolina gold BBQ sauce

Whisk together all the ingredients in a medium saucepan until well combined and smooth.

A medium saucepan filled with BBQ sauce recipe ingredients.

Set the saucepan over medium heat and allow the sauce to come to a slight simmer, stirring occasionally to ensure it doesn't burn or stick to the bottom of the pan. Cook for approximately 5 minutes.

A saucepan filled with BBQ sauce.

After cooking, remove the saucepan from the heat and let the sauce cool to room temperature. Serve with your favorite BBQ, try it with pulled pork or chicken wings.

A saucepan of BBQ sauce with a spoon of the sauce.

Expert Tips

These tips will help you make the best BBQ sauce you've ever tried. 

  • The base flavor of this sauce is yellow mustard, don't be tempted to use anything other than yellow mustard or you will lose the classic Carolina gold sauce flavor.
  • Don't walk away from the pan when making this sauce or you risk the sugar and honey sticking and burning to the bottom of the pan. Using a non-stick pan also helps with this.
  • If time allows, make the sauce the day before and let it sit in the refrigerator overnight. The sauce will taste even better the next day once the flavors have had a chance to meld together.
A glass jar filled with Carolina Gold BBQ sauce, with a spoon of sauce dripping into the jar and a dish of grilled chicken set alongside.

Flavor variations!

  • If you don't have apple cider vinegar, white wine or sherry vinegar would be good swaps.
  • I like the flavor or honey in the sauce, but maple syrup would be a good substitution.
  • Don't like too much chili heat, then cut down or leave out the red pepper flakes.

How to serve

Use this delicious BBQ sauce as a marinade or dipping sauce. You can also use it to baste your favorite grilled meats while they are cooking. The sauce pairs well with chicken and pork, adding a tangy and slightly sweet flavor to your BBQ dishes.

Serve with your favorite BBQ, try brushed over chicken wings or a rack of baby back pork ribs. Or how about loading a bun with your favorite pulled pork and drizzling over some Carolina gold sauce - delicious!

A glass jar filled with Carolina Gold BBQ sauce, with a dish of grilled chicken set alongside.

How to store

To store: Transfer the sauce to a clean jar or a squeezable bottle. Store it in the refrigerator, it will keep for 2-3 weeks if stored properly.

FAQs

What is Carolina Gold BBQ sauce made of?

My Caroline gold sauce is made with a mixture of apple cider vinegar, yellow mustard (both liquid and ground), brown sugar and honey and added spices, including black pepper, garlic powder, smoked paprika and red pepper flakes.

What does Carolina Gold BBQ sauce taste like?

This is a creamy texture BBQ sauce where the predominant flavor is mustard. Carolina gold sauce has the perfect balance of sweet, sour and spicy flavors. The sweetness comes from the light brown sugar, balanced with the right amount of sourness from the apple cider vinegar, heat from the yellow mustard and smoky spicing from the smoked paprika and garlic powder.

If you love this sauce, you'll also like my Homemade Browning Sauce, Homemade Remoulade Sauce, Sweet Onion Dressing or my Homemade BBQ Sauce.

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

A glass jar filled with Carolina Gold BBQ sauce, with a spoon of sauce dripping into the jar and a dish of grilled chicken set alongside.
Print Recipe
5 from 1 vote

Carolina Gold BBQ Sauce

Carolina Gold BBQ sauce is a sweet, tangy and slightly spicy BBQ sauce that works a treat with grilled meats like chicken and pork.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Condiment, Sauce
Cuisine: American, Southern
Keyword: best carolina gold bbq sauce recipe, carolina gold sauce
Servings: 1.25 cups
Calories: 593kcal
Author: Tanya

Equipment

Ingredients

Instructions

  • Whisk together all the ingredients in a medium saucepan until well combined and smooth.
  • Set the saucepan over medium heat and allow the sauce to come to a slight simmer, stirring occasionally to ensure it doesn't burn or stick to the bottom of the pan. Cook for approximately 5 minutes.
  • After cooking, remove the saucepan from the heat and let the sauce cool to room temperature. Serve with your favorite BBQ, try it with pulled pork or chicken wings.

Notes

  • Transfer the sauce to a clean jar or a squeezable bottle. Store it in the refrigerator, it will keep for 2-3 weeks if stored properly.
  • Use this sauce as a marinade, dipping sauce, or to baste your favorite grilled meats.
  • It pairs well with chicken and pork, adding a tangy and slightly sweet flavor to your BBQ dishes.

Nutrition

Calories: 593kcal | Carbohydrates: 132g | Protein: 8g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1920mg | Potassium: 582mg | Fiber: 8g | Sugar: 121g | Vitamin A: 1102IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 4mg

Honey Bun Cake

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Honey Bun Cake is one of my favorite easy cake recipes. I make the base of the cake using a box of yellow cake mix, then combine light brown sugar, chopped pecans and the all important flavor of ground cinnamon for the filling. Once baked, I like to top the cake with a delicious honey and vanilla glaze.

A white plate with a slice of glazed honey bun cake with honey, the whole cake in the tin and a glass of milk set alongside.

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

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

This old-fashioned honey bun cake recipe could not be any easier, only 15 minutes to prepare, then 30 minutes in the oven. A quick cool, then add the glaze and you have a delicious cake, ready to enjoy in just 1 hour. Making this the perfect sweet treat any day of the week.

I love simple cake recipes like this, full of flavor, but without too many complex instructions. Using a box of yellow cake mix really helps with this as it saves time having to weigh out a whole load of dry ingredients. You can find this recipe all over, it's a classic, but I've made a few tweaks, like adding a bit of honey to the glaze.

If you enjoyed this simple honey bun cake recipe and are looking for more quick and easy cake recipes, then try some of my favorites! My Cherry Pineapple Dump Cake, Chocolate Cola Cake, Orange Poppy Seed Bundt Cake, Mini Rum Carrot Cake, Caribbean Rum Cake, or my Jamaican Black Cake.

Honey bun cake ingredients

Here's what you will need to make the best honey bun cake:

Honey bun cake recipe ingredients in individual bowls.

Cake

  • Yellow cake mix - use any brand.
  • Eggs - use large sized eggs.
  • Vegetable oil - or any other light flavored oil.
  • Sour cream - or substitute Greek yogurt.

Filling

  • Light brown sugar - has a great molasses flavor, you can also use light muscovado sugar.
  • Chopped pecans - chopped extra small to add to the filling.
  • Ground cinnamon

Glaze

  • Powdered sugar
  • Vanilla extract - has the best flavor, a good substitution would be vanilla paste. You can use vanilla essence but I tend not to as it doesn't have the same depth of flavor.
  • Mild honey - a runny honey works best here.
  • Milk - you can use regular or low fat milk.

How to make honey bun cake

Make the cake

Preheat your oven to 350°F (175°C). While the oven is heating up, spray a 13x9-inch pan with a non-stick cooking spray to prevent the cake from sticking.

Combine the yellow cake mix, eggs, vegetable oil, and sour cream in a large mixing bowl. Beat with a hand mixer until smooth. You can also whisk by hand for about  2-3 minutes, until the batter is well mixed and smooth.

Pour half the cake batter evenly into the prepared pan, smoothing the surface with a spatula to ensure an even layer.

White bowl filled with yellow cake mix, eggs, oil and sour cream whisked together.
Yellow cake mix batter spread across the base of a rectangular cake tin.

Add the filling

In a smaller bowl, prepare the filling by mixing the brown sugar, chopped pecans, and cinnamon together until well combined. Sprinkle this mixture evenly over the batter in the pan, creating a middle layer with the filling.

White bowl filled with combination of brown sugar, chopped pecans and ground cinnamon.
Brown sugar and pecan crumb mixture spread over cake mix in a rectangular cake tin.

Add the remaining cake batter over the filling layer, spreading it evenly with a spatula to cover the filling. The batter will not cover the filling entirely.

Using a butterknife, swirl the batter and the filling to create a marbled effect. This will distribute the filling throughout the cake, creating a swirled pattern in the finished product.

Place the pan in the preheated oven and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove the cake and allow it to cool for about 15 minutes.

Cake mix batter and sugar and pecan crumb mixture swirled together in cake tin to form a marble effect.
A rectangular cake tin filled with baked honey bun cake.

Prepare the glaze

While the cake is cooling, prepare the glaze. Whisk together the powdered sugar, vanilla extract, honey, and milk in a bowl until smooth and well combined. The glaze should be pourable; if it's too thick, add a bit more milk, a teaspoon at a time, until it reaches the right consistency.

Pour the glaze evenly over the top, using a spatula to spread it out.

Allow the cake to cool completely in the pan on a wire rack. Once cooled, it is ready to be sliced and served. Enjoy your homemade honeybun cake!

A white bowl filled with vanilla and honey sugar glaze.
White glaze being poured over cake.
A rectangular cake tin filled with honey bun cake with a slice removed.

Expert Tips

These tips will help you make the best honey bun cake you've ever tried. 

  • When making the cake batter, if you don't have an electric hand mixer, a whisk will work just as well.
  • The glaze should be pourable, if its too thick add a little more milk to the mixture.
  • I prefer to let my cake cool for a few minutes before glazing. That ensures that the glaze stays nice and thick rather than melting into the cake. 
  • Don't be tempted to store the cake in the refrigerator or the cake will dry out too quickly.

Flavor variations!

  • I've used a box of yellow cake mix, but you can substitute any other color or flavor of cake mix.
  • Feel free to substitute other nuts in the filling, like chopped walnuts or almonds.
  • For added crunch sprinkle some chopped pecans over the glaze before it sets.
A white plate with a slice of glazed honey bun cake with honey, the whole cake in the tin and a glass of milk set alongside.

How to serve

This cake is delicious served slightly warm or cooled. It's the perfect treat with your favorite cup of coffee or tea, or a glass of ice cold milk.

How to store

To store: Once baked and cooled, store the cake in an airtight container on the counter top for 3-4 days. The glaze will start to seep into the cake after the first day or so.

To freeze: Once baked and cooled, cut into individual portions, wrapping each portion in plastic wrap. Then place the cake into an airtight container and store in the freezer for up to 3 months. Freezing the cake like this means you can remove individual portions at a time.

A white plate with a slice of glazed honey bun cake with honey and a glass of milk set alongside.

FAQs

What is honey bun cake?

A honey bun cake is a yellow cake with a brown sugar, pecan and ground cinnamon filling. Once baked the cake is topped with a honey and vanilla glaze.

Does honey bun cake taste of honey?

The cake and filling don't have any honey added to the mixtures. However, I add honey to the glaze to add the flavor of honey to the cake.

Is honey bun a marble cake?

Yes, I like to swirl the cake batter through the sugar and pecan filling to create a marble like effect once baked.

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

A white plate with a slice of glazed honey bun cake with honey, the whole cake in the tin and a glass of milk set alongside.
Print Recipe
5 from 1 vote

Honey Bun Cake

Honey Bun Cake is an easy cake recipe. The yellow cake base is topped with a filling of light brown sugar, chopped pecans and the all important flavor of ground cinnamon. Once baked pour over a delicious honey and vanilla glaze.
Prep Time15 minutes
Cook Time30 minutes
Cooling Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: easy cake recipe, easy honey bun cake, old-fashioned honey bun cake, simple honey bun cake
Servings: 16
Calories: 320kcal
Author: Tanya

Equipment

  • 13x9-inch cake pan
  • Non-stick cooking spray
  • 1 Large mixing bowl
  • 2 Small mixing bowls
  • Electric hand mixer or whisk
  • spatula
  • Toothpick
  • Butterknife

Ingredients

Cake

  • 13.25 oz box of yellow cake mix
  • 4 large eggs
  • ⅔ cup vegetable oil
  • 8 oz sour cream

Filling

Glaze

  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon mild honey
  • 2 ½ tablespoon milk

Instructions

Cake

  • Preheat your oven to 350°F (175°C). While the oven is heating up, spray a 13x9-inch pan with a non-stick cooking spray to prevent the cake from sticking.
  • Combine the yellow cake mix, eggs, vegetable oil, and sour cream in a large mixing bowl. Beat with a hand mixer until smooth. You can also whisk by hand for about  2-3 minutes, until the batter is well mixed and smooth.
  • Pour half the cake batter evenly into the prepared pan, smoothing the surface with a spatula to ensure an even layer.

Filling

  • In a smaller bowl, prepare the filling by mixing the brown sugar, chopped pecans, and cinnamon together until well combined. Sprinkle this mixture evenly over the batter in the pan, creating a middle layer with the filling.
  • Add the remaining cake batter over the filling layer, spreading it evenly with a spatula to cover the filling. The batter will not cover the filling entirely.
  • Using a butterknife, swirl the batter and the filling to create a marbled effect. This will distribute the filling throughout the cake, creating a swirled pattern in the finished product.
  • Place the pan in the preheated oven and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove the cake and allow it to cool for about 15 minutes.

Glaze

  • While the cake is cooling, prepare the glaze. Whisk together the powdered sugar, vanilla extract, honey, and milk in a bowl until smooth and well combined. The glaze should be pourable; if it's too thick, add a bit more milk, a teaspoon at a time, until it reaches the right consistency.
  • Pour the glaze evenly over the top, using a spatula to spread it out.
  • Allow the cake to cool completely in the pan on a wire rack. Once cooled, it is ready to be sliced and served. Enjoy your homemade honeybun cake!

Notes

  • I prefer to let my cake cool for a few minutes before glazing. That ensures that the glaze stays nice and thick rather than melting into the cake. 
  • Feel free to substitute other nuts in the filling, like chopped walnuts or almonds.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 195mg | Potassium: 76mg | Fiber: 1g | Sugar: 32g | Vitamin A: 154IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 1mg

Onion Gravy

by Leave a Comment

This Easy Onion Gravy recipe is made using simple ingredients most of you will have in your stores at home. Saute the onions until they are wonderfully sweet and caramelized, thicken with flour and then add a rich beef broth, before simmering gently on the stove to thicken. This is the best onion gravy to serve over creamy mashed potatoes!

A white gravy jug filled with onion gravy.

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

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

It would be fair to say that I love a good homemade gravy, and my caramelized onion gravy is no exception. A look at my website and you will see a variety of gravy recipes on there, as I firmly believe a good gravy can make all the difference to a savory dish.

What I like most about making my own gravy is that you know exactly what I'm are putting in, no need for packets of gravy that contain unnecessary additives and most often too much salt.

To add in extra layers of flavor to make this the best onion gravy, I stir through some dried thyme, onion and garlic powder, and for that extra umami, savory flavor a good splash of Worcestershire sauce. Once you have the gravy assembled it's just a case of simmering it gently on the stove to allow the flavors to meld together and intensify.

A simple homemade gravy can really elevate a dish, try some of my favorite gravy recipes my Instant Pot Sausage Gravy, Grandma's Giblet Gravy, Gravy from Drippings, Gravy Without Drippings and my Brown Gravy Recipe.

Ingredients

Here's what you will need to make the best onion gravy you've ever tasted:

  • Unsalted butter - if using salted butter, cut back on the salt.
  • Yellow onions
  • Granulated sugar
  • Worcestershire sauce - balances out the sweet onions and adds great savory flavor to the gravy.
  • Onion powder
  • Garlic powder
  • Ground thyme
  • All purpose flour
  • Beef broth - use good quality as it will make a difference to the finished gravy.
  • Salt
  • Black pepper
Onion gravy recipe ingredients set into individual bowls.

How to make onion gravy

In a large skillet, melt the butter over medium heat. Add the onions and sugar and cook for about 25-30 minutes, until they are soft and caramelized, stirring occasionally.

A wooden cutting board with a whole onion and a second onion being sliced with a sharp knife.
A large skillet with sliced onions being cooked in butter.

Stir in the Worcestershire sauce, onion powder, garlic powder, and ground thyme.

Sprinkle the flour over the onions, stirring constantly to avoid lumps, and cook for 1-2 minutes to eliminate the raw flour taste. Your onions will look gummy at this stage.

A large skillet with soft and carmelized onions.
A large skillet of cooked onions with flour being added.

Gradually add the beef broth, stirring continuously to prevent lumps from forming. Let it simmer for 15-20 minutes or until it reaches your preferred consistency. Stir occasionally during this time.

A large skillet of cooked onions coated in flour.
A jug of beef broth being stirred into a mixture of cooked onions and flour.

Season the gravy with salt and black pepper to your taste.

A large skillet filled with onion gravy.
A large skillet of onion gravy with a wooden spoon of cooked sliced onions.

Expert Tips

These tips will help you make the best onion gravy you've ever tried. 

  • Ensure that you cook the flour a little in the onion mixture, before adding the beef broth. Cooking the flour gently for a couple of minutes gets rid of that raw flour flavor.
  • The consistency of the gravy can be easily adjusted even after it has finished cooking. If you find that your gravy is too thick, you can gradually add more beef broth until you reach your desired consistency.
  • Conversely, if the gravy is too thin, allow it to simmer for a longer period, which will help it reduce and thicken.
  • Gravy freezes really well, so double up the recipe. Enjoy some gravy now and freeze the second portion to add to a quick dinner another night.

Flavor variations!

  • I've used yellow onions as they have a great strong flavor for the gravy, white onion would be a good alternative. Red onions and shallots can also be used, but they do have a milder flavor.
  • Garlic and onion powder add extra flavor, but you can add some fresh minced garlic to the onions for the last minute of cooking before adding the flour.
  • Add extra layers of flavor with some fresh herbs. Add a sprig of fresh thyme or bay leaves while the gravy is cooking. Just remember to remove the herbs before serving.
  • For a lightly spiced gravy, grate in a little fresh nutmeg.
  • Add a splash of red wine along with the beef broth.
A white bowl of mashed potatoes topped with onion gravy.

How to serve onion gravy

This rich and flavorful onion gravy pairs wonderfully with a variety of dishes such as mashed potatoes, try it over my Microwave Mashed Potatoes or my Garlic Mashed Potatoes.

Onion gravy also works really well with roasted meats, try it with my Boneless Roast Beef, Air Fryer Roasted Turkey Legs or Roasted Air Fryer Turkey Breast.

How to store

Make ahead: Gravy is a great make ahead addition to any meal and in fact tastes even better when it has had time to sit as the flavors meld together and intensify.

To refrigerate: Store leftover gravy in an airtight container in the refrigerator for up to 3 days.

To freeze: Once cooked and cooled, place in an airtight container and store in the freezer for up to 3 months. Defrost in the refrigerator and once thawed heat up gently in a pot over the stove.

A white gravy jug filled with onion gravy.

FAQs

What is onion gravy made with?

A good homemade onion gravy will comprise sauteed onions, flour to thicken it, beef broth and some additional seasonings and flavorings like salt, black pepper, garlic, sugar, butter.

How do you thicken onion gravy?

The easiest way to thicken gravy is to add some all purpose flour to the onions, cooking the raw flour for a couple of minutes, before gradually adding the beef broth and simmering gently. The gravy will reduce and thicken as it cooks.

Can you thicken gravy with flour after it has been cooked?

I don't recommend adding flour straight into a cooked gravy or it will go lumpy. Instead I suggest cooking the gravy a little longer and reducing and thicken it that way.

If that doesn't work, and you still want to add extra flour, then mix some into a small amount of cold water to form a smooth paste. Then add that paste to the gravy a little at a time, whisking constantly to avoid any lumps from forming. You can use flour or cornstarch this thicken the gravy this way.

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

A white gravy jug filled with onion gravy.
Print Recipe
5 from 1 vote

Onion Gravy

Easy Onion Gravy recipe uses simple ingredients most of you will have in your stores at home. Saute the onions until they are wonderfully sweet and caramelized, thicken with flour and then add a rich beef broth, before simmering gently on the stove to thicken.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Sauce
Cuisine: American
Keyword: best onion gravy, easy onion gravy, rich onion gravy
Servings: 8
Calories: 120kcal
Author: Tanya

Ingredients

  • 6 Tablespoons unsalted butter
  • 2 large yellow onions thinly sliced
  • 1 teaspoon granulated sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground thyme
  • 6 Tablespoons all purpose flour
  • 4 cups beef broth
  • salt & black pepper to taste

Instructions

  • In a large skillet, melt the butter over medium heat. Add the onions and sugar and cook for about 25-30 minutes, until they are soft and caramelized, stirring occasionally.
  • Stir in the Worcestershire sauce, onion powder, garlic powder, and ground thyme.
  • Sprinkle the flour over the onions, stirring constantly to avoid lumps, and cook for 1-2 minutes to eliminate the raw flour taste. Your onions will look gummy at this stage.
  • Gradually add the beef broth, stirring continuously to prevent lumps from forming. Let it simmer for 15-20 minutes or until it reaches your preferred consistency. Stir occasionally during this time.
  • Season the gravy with salt and black pepper to your taste.

Notes

  • The consistency of the gravy can be easily adjusted even after it has finished cooking. If you find that your gravy is too thick, you can gradually add more beef broth until you reach your desired consistency. Conversely, if the gravy is too thin, allow it to simmer for a longer period, which will help it reduce and thicken.
  • This rich and flavorful onion gravy pairs wonderfully with a variety of dishes such as mashed potatoes and roast meats.

Nutrition

Calories: 120kcal | Carbohydrates: 8g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 767mg | Potassium: 136mg | Fiber: 1g | Sugar: 2g | Vitamin A: 267IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

Microwave Mashed Potatoes

by Leave a Comment

Love mashed potatoes, then you have to try my Microwave Mashed Potatoes which can be made in no time, this is the ideal side dish for busy week night dinners. I make my microwave mashed potatoes with milk and butter, for creamy smooth mashed potatoes the whole family will enjoy.

A bowl of microwave mashed potatoes topped with butter and garnished with freshly chopped chives.

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

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

I often use my microwave to cook vegetables, it is an easy cooking technique. No need to have pots of water boiling on the stove, instead everything is cooked in the one bowl using the microwave and all the flavor is retained. You end up with the same fluffy mashed potatoes as you would if cooking them on the stove.

Easy microwave mashed potatoes are not only quick to prepare but can be cooked in just 12 minutes.You don't need to keep an eye on the stove, you can get on with preparing something else.

Try some of my other easy potato side dish recipes, my Garlic Mashed Potatoes, Scalloped Potatoes with Blue Cheese,  Instant Pot Mashed Potatoes and Air Fryer Baked Potatoes too!

Ingredients

Here's what you will need to make the best microwave mashed potatoes:

  • Russet potatoes - or any other variety of potato that's good for mashing like Yukon Gold.
  • Water
  • Milk - I use whole milk or half and half for creamy microwave mashed potatoes.
  • Unsalted butter - if using salted butter, cut back on the salt.
  • Kosher salt
  • Chives - to garnish.
Microwave mashed potatoes recipe ingredients in individual bowls.

How to make mashed potatoes in microwave

In a large microwave-safe bowl, combine the potato pieces and water. Cover the bowl with a plate large enough to cover, but leave a side open for ventilation.

Microwave on high for about 9-12 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Once cooked, carefully remove the bowl from the microwave (it will be hot). Set aside.

Chopped potatoes in a glass bowl.
A glass bowl filled which chopped potatoes in the microwave with a plate set on top of the bowl.
Butter and milk in a glass measuring jug.
A glass bowl filled with chunks of cooked potato.

Add the milk and butter to a glass cup or bowl and microwave for 1-2 minutes, until warmed and the butter is melted.

A glass bowl filled with cooked potato being mashed with a potato masher.
A glass bowl filled with mashed potatoes being stirred with a wooden spoon.
  • Using a potato masher or a fork, start mashing the potatoes. Gradually add the milk while mashing to get a creamy consistency.
  • Season with kosher salt to taste, and mix well until the potatoes are smooth and creamy.
  • Transfer the mashed potatoes to a serving dish and garnish with freshly chopped chives.
  • Serve warm and enjoy!
A bowl of microwave mashed potatoes topped with butter and garnished with freshly chopped chives.

Expert Tips

These tips will help you make the best mashed potatoes you've ever tried. 

  • Cut the potatoes into even sized chunks, that way they cook evenly.
  • After cooking the potatoes, take care when removing the lid from the bowl as steam will escape and can burn.
  • 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!

  • Use any variety of floury potato which always make the best mashed potatoes.
  • For extra creamy potatoes, swap the milk for half and half or heavy cream.
  • For garlic microwave mashed potatoes add a clove of minced garlic to the melted butter and milk.
  • You could also add finely sliced green onions, simply warm them up with the butter and milk and stir through the potatoes.
  • Make a mustard mash by stirring through 1-2 teaspoons of Dijon mustard.
  • For a herby mashed potato add some freshly chopped herbs like chives or parsley.
  • Cheesy microwave mashed potatoes are delicious, add some shredded sharp cheddar cheese and allow the cheese to melt through the warm potatoes.
A bowl of microwave mashed potatoes topped with melted butter and garnished with freshly chopped chives.

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 Air Fried Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Sous Vide Pork Chops, Air Fryer Meatloaf, Salisbury Steak with Mushroom Gravy or my Air Fryer Whole Fish.

How to store

Make ahead: Mashed potatoes are a great make ahead side dish, prepare the earlier in the day or the day before and stored in the refrigerator until you are ready to warm up and serve. This makes them 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. Reheat them in a small pan on the stove top or in the microwave. You might need to add a splash of milk or water to loosen the potatoes a little before serving.

A bowl of microwave mashed potatoes topped with butter and garnished with freshly chopped chives.

FAQs

What are the best potatoes for mashing?

For the best fluffy mashed potatoes I use Russet potatoes as they have a high starch content making them ideal for absorbing the melted butter and milk. You could also use Yukon Gold which is a great all round potato and result in mash with a denser consistency.

Can you over mash potatoes?

Yes you can! Over mashing and/or beating potatoes can leave you with thick and sticky mash. So I prefer to use a hand masher or potato ricer which result in fluffy mashed potatoes.

What to do with leftover mashed potatoes?

Leftover mashed potatoes can be used to top meat or fish pies. Try adding some green onions and make a batch of savory potato and onion pancakes or waffles. You can also combine mashed potatoes with leftover meats, cooked vegetables, shrimps or fish to make savory cakes, one of my favorites is a smoked fish, spinach and potato cake.

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

A bowl of microwave mashed potatoes topped with butter and garnished with freshly chopped chives.
Print Recipe
5 from 1 vote

Microwave Mashed Potatoes

Microwave Mashed Potatoes can be made in minutes, combining mashed potatoes with milk and butter, for creamy smooth mashed potatoes the whole family will enjoy.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: American
Keyword: easy microwave mashed potatoes, easy potato side dish, microwave mashed potatoes with milk
Servings: 6
Calories: 268kcal
Author: Tanya

Equipment

Ingredients

  • 2 ½ pounds russet potatoes washed, peeled, and cut into 1-inch pieces
  • ¼ cup water
  • ¾ cup milk
  • 6 tablespoon unsalted butter cut into ½-inch pieces
  • kosher salt to taste
  • chopped chives for garnish

Instructions

  • In a large microwave-safe bowl, combine the potato pieces and water. Cover the bowl with a plate large enough to cover, but leave a side open for ventilation.
  • Microwave on high for about 9-12 minutes, or until the potatoes are tender and can be easily pierced with a fork.
  • Once cooked, carefully remove the bowl from the microwave (it will be hot). Set aside.
  • Add the milk and butter to a glass cup or bowl and microwave for 1-2 minutes, until warmed and the butter is melted.
  • Using a potato masher or a fork, start mashing the potatoes. Gradually add the milk while mashing to get a creamy consistency.
  • Season with kosher salt to taste, and mix well until the potatoes are smooth and creamy.
  • Transfer the mashed potatoes to a serving dish and garnish with freshly chopped chives.
  • Serve warm and enjoy!

Notes

If you prefer a chunkier texture in your mashed potatoes, mash them less and fold in the ingredients gently. For a super-smooth consistency, you can even pass the potatoes through a ricer or sieve before mixing in the other ingredients.

Nutrition

Calories: 268kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 34mg | Sodium: 23mg | Potassium: 837mg | Fiber: 2g | Sugar: 3g | Vitamin A: 401IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 2mg

Homemade Coffee Creamer

by 2 Comments

Only 3 ingredients create a rich, sweet, and creamy addition to your morning coffee. Homemade coffee creamer is easy, delicious, and you'll know what each ingredient is!

Pouring coffee creamer into fresh coffee.

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

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

Enjoy your morning coffee with a sweet cream that's without additives and sweetened just to your liking. Mix up the recipe for the season with different extracts and spices to fit the season.

Make your breakfast even more special with my Banana Oatmeal Pancakes and Cinnamon Butter. Feeling fall? Mix up pumpkin coffee cream and enjoy my Homemade Pumpkin Waffles.

Glass bottle of homemade coffee cream.

Ingredients For Coffee Creamer

  • Half and half - Provides a balanced creaminess to coffee without being too heavy.
  • Sweetened condensed milk - Delivers concentrated sweetness and creaminess in one ingredient.
  • Vanilla extract - Introduces a warm, inviting aroma and flavor.
coffee creamer ingredients.

Tools needed for this recipe

  • Measuring cups
  • Glass bottle for storage

How To Make Homemade Coffee Creamer

Pour the half-and-half, sweetened condensed milk and vanilla extract directly into a clean 1-quart glass jar with a tight-sealing lid.

Pouring cream into a large glass container.

Secure the lid tightly onto the jar.

Shake the jar vigorously for about 30 seconds to a minute or until all the ingredients are thoroughly combined and smooth.

Pouring condensed milk into a tall glass.

Optionally, open the jar to taste the mixture and adjust the levels of vanilla or condensed milk if needed. Reseal and shake again if adjustments are made.

Glass bottle of homemade coffee cream.

How to store homemade coffee cream

Keep stored in a sealed glass jar in the refrigerator. Your homemade coffee cream should be kept until the sell-by date on your half-and-half. This is about 2 weeks time.

Recipe Variations

Leave out the vanilla extract and add these flavor variations if you like.

Hazelnut Creamer - Add 2 teaspoons of hazelnut extract to the base recipe.

Mocha Creamer - Add 2 Tablespoons of unsweetened cocoa powder to the base recipe.

Pumpkin Spice Creamer - Add 2 Tablespoons of pure pumpkin puree and 1 teaspoon of pumpkin spice to the base recipe.

Sealed and labeled jar of homemade coffee creamer.

FAQ's

Is it cheaper to make your own coffee creamer?

It is, not only cheaper but without any added preservatives or extra ingredients you can't pronounce.

I only have heavy cream, can I still make this?

Yes! This recipe calls for half and half, which is half milk, and half heavy cream. So if you have both of those ingredients you can actually make your own half and half for this recipe. While you can just use heavy cream, half and half provide a light creaminess without it feeling too full or heavy.

Notes

  • Before each use, give the container a good shake to ensure all the ingredients are well mixed. Store the homemade coffee creamer in the refrigerator for up to a week.
  • The base recipe for coffee creamer is half and half and sweetened condensed milk.

Looking for more coffee 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!

Pouring coffee creamer into fresh coffee.
Print Recipe
5 from 2 votes

Homemade Coffee Creamer

Only 3 ingredients create a rich, sweet, and creamy addition to your morning coffee. Homemade coffee creamer is easy, delicious, and you'll know what each ingredient is!
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: homemade coffee creamer
Servings: 2 cups
Calories: 933kcal
Author: Tanya

Equipment

  • Glass jar for mixing and storage

Ingredients

  • 1 ¾ cups half and half
  • 14 ounces of sweetened condensed milk
  • 1 Tablespoon vanilla extract

Instructions

  • Pour the half-and-half, sweetened condensed milk and vanilla extract directly into a clean 1-quart glass jar with a tight-sealing lid.
  • Secure the lid tightly onto the jar.
  • Shake the jar vigorously for about 30 seconds to a minute or until all the ingredients are thoroughly combined and smooth.
  • Optionally, open the jar to taste the mixture and adjust the levels of vanilla or condensed milk if needed. Reseal and shake again if adjustments are made.

Notes

Before each use, give the container a good shake to ensure all the ingredients are well mixed. Store the homemade coffee creamer in the refrigerator for up to a week.
The base recipe for coffee creamer is half and half and sweetened condensed milk.
Leave out the vanilla extract and add these flavor variations if you like.
  • Hazelnut Creamer - Add 2 teaspoons of hazelnut extract to the base recipe.
  • Mocha Creamer - Add 2 Tablespoons of unsweetened cocoa powder to the base recipe.
  • Pumpkin Spice Creamer - Add 2 Tablespoons of pure pumpkin puree and 1 teaspoon of pumpkin spice to the base recipe.

Nutrition

Serving: 2tablespoon | Calories: 933kcal | Carbohydrates: 118g | Protein: 22g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 142mg | Sodium: 382mg | Potassium: 1025mg | Sugar: 118g | Vitamin A: 1279IU | Vitamin C: 7mg | Calcium: 791mg | Iron: 0.5mg

Air Fryer Salmon Bites

by 4 Comments

For a quick and easy dinner, try these tasty Air Fryer Salmon Bites. The salmon is cut into cubes and then coated in olive oil and salmon seasoning before being cooked to perfection in the air fryer. A delicious family dinner that can be prepared and cooked in minutes.

A white bowl of steamed white rice topped with salmon bites and a side of steamed broccoli.

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

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

I love using my air fryer to cook fish, with this recipe you get crispy salmon bites and perfectly cooked tender salmon every time. The trick is to get the air fryer nice and hot before you start cooking.

Salmon is a nutrient rich fish, full of omega-3 fatty acids and we all need to be including more oily fish into our weekly diets. I like to add an extra layer of flavor to these crispy air fryer salmon bites by coating the salmon in my delicious Homemade Salmon Seasoning, but feel free to add your favorite blend of seasoning.

The air fryer cooks salmon perfectly, so be sure to try my Marinated Air Fryer Salmon, Air Fryer Salmon Patties and Easy Teriyaki Salmon recipes too!

Ingredients

Here's what you will need to make the recipe:

  • Salmon - skin removed, cut into 1-inch pieces
  • Olive oil
  • Salmon seasoning - or seasoning of choice.
Air fryer salmon bites recipe ingredients set into individual bowls.

How to make Air Fryer Salmon Bites

Preheat your air fryer to 400°F (204°C) according to the manufacturer's instructions.

In a mixing bowl, place the 1-inch salmon pieces. Drizzle olive oil over the salmon and toss, ensuring each piece is lightly coated.

Sprinkle the salmon seasoning over the oiled salmon pieces. Toss the salmon to ensure they are evenly coated with oil and seasoning.

Cubes or raw salmon coated in salmon seasoning and oil.

Arrange the seasoned salmon bites in a single layer in the air fryer basket, making sure there's space between each piece for proper air circulation.

Air fryer basket filled with cubes of raw salmon coated in seasoning.

Air fry the salmon bites for about 5-7 minutes or until they are cooked through and have a slightly crispy exterior. 

Air fryer basket filled with cubes of cooked salmon seasoned in dry salmon rub.

Once done, carefully remove the salmon bites from the air fryer and serve immediately. They can be enjoyed on their own or with a dipping sauce.

salmon in bowl with one salmon broken in half

Expert Tips

These tips will help you make the best air fryer salmon bites you've ever tried. 

  • If time allows, coat the salmon in the oil and salmon seasoning, then set aside to marinate for 20-30 minutes to intensify the flavor.
  • Always set the salmon bites out in a single layer, with space around each cube of salmon. This will ensure the salmon fries, rather than steams in the air fryer basket.
  • Your salmon is done if the thickest part of the fillet flakes easily with a fork. When in doubt, check the temperature with a quick read thermometer. The USDA recommends the internal temperature for cooked salmon should reach 145°F.
  • Depending on the thickness of your salmon fillets, the cooking time may vary. Decrease the cooking time for thinner fillets.
  • Salmon bites are best enjoyed fresh from the air fryer.
Air fryer basket filled with cubes of cooked salmon seasoned in dry salmon rub.

Flavor variations!

This recipe is really easily adapted to include other flavors. Here are some ideas to get you started.

  • I prefer to use fresh salmon fillets, but you can use frozen if you have those to hand. If you have thinner fillets, the cooking time will need to be reduced. If using frozen, thaw the fillets thoroughly before marinating and cooking.
  • Swap olive oil for another light flavored oil like avocado or sunflower oil.
  • I've used my own Salmon Seasoning, but you can use any other dry seasoning mix, or a blend of your favorite spices to season the salmon.
A white bowl of steamed white rice topped with salmon bites and a side of steamed broccoli.

How to serve Air Fryer Salmon Bites

I've kept things simple and served these easy salmon bites with some steamed white rice and a side of steamed broccoli.

Salmon bites work well with a potato based slides like these Air Fried Baked Sweet Potatoes or my Creamy Dill Potato Salad. I also like to serve some fresh vegetable sides like this Fresh Corn Salad, or Collard Green Salad, or my Air Fryer Corn on the Cob.

These salmon bites also make a great appetizer with your favorite dipping sauce. They can also serve as a protein addition to salads or bowls, like these salmon bowls.

How to store

To refrigerate: These salmon bites are best consumed immediately but can be stored in an airtight container in the refrigerator for up to 2 days.

A white bowl of steamed white rice topped with salmon bites and a side of steamed broccoli.

FAQs

What temperature to set air fryer when cooking salmon?

To make these salmon bites I preheat my air fryer to 400°F (204°C), getting it nice and hot so that the outside of the salmon sears, whilst cooking the inside to tender perfection.

How long to cook salmon bites in air fryer?

Preheat your air fryer to 400°F (204°C) then cook the salmon bites for 5-7 minutes. The length of the cook will depend on the thickness of the salmon. Cook the salmon until it reaches an internal temperature of 145°F.

Why is my air fryer salmon dry?

Start by ensuring you preheat the air fryer before adding the salmon, that means the outside will sear quickly and the inside will cook through quickly. The addition of olive oil not only cooks the salmon, but helps keep it moist.

How to reheat salmon in the air fryer?

Reheat the salmon bites in the air fryer, preheat the air fryer to 350°F (175°C). Place the salmon bites in a single layer in the air fryer basket, ensuring they are not overlapping. Heat for 3-5 minutes, checking for desired temperature and crispiness.

Can you cook this recipe without an air fryer?

If you don't have an air fryer, no problem. You can either pan fry the salmon bites in a non stick skillet. Alternatively, oven bake the salmon, preheat your oven to 400 degrees Fahrenheit and cook the salmon for 12 to 15 minutes.

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

A white bowl of steamed white rice topped with salmon bites and a side of steamed broccoli.
Print Recipe
4.80 from 5 votes

Air Fryer Salmon Bites

For a quick and easy dinner try these tasty Air Fryer Salmon Bites. The salmon is diced then coated in olive oil and salmon seasoning, before being cooked to perfection in the air fryer. A delicious family dinner that can be prepared and cooked in minutes.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer salmon bites, crispy air fryer salmon bites, easy salmon bites
Servings: 4
Calories: 198kcal
Author: Tanya

Equipment

Ingredients

  • 1 lb salmon skin removed, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 2 tablespoon salmon seasoning or seasoning of choice

Instructions

  • Preheat your air fryer to 400°F (204°C) according to the manufacturer's instructions.
  • In a mixing bowl, place the 1-inch salmon pieces. Drizzle olive oil over the salmon and toss, ensuring each piece is lightly coated.
  • Sprinkle the salmon seasoning over the oiled salmon pieces. Toss the salmon to ensure they are evenly coated with oil and seasoning.
  • Arrange the seasoned salmon bites in a single layer in the air fryer basket, making sure there's space between each piece for proper air circulation.
  • Air fry the salmon bites for about 5-7 minutes or until they are cooked through and have a slightly crispy exterior.
  • Once done, carefully remove the salmon bites from the air fryer and serve immediately. They can be enjoyed on their own or with a dipping sauce.

Notes

  • These salmon bites make a great appetizer but can also serve as a protein addition to salads or bowls. They are best consumed immediately but can be stored in an airtight container in the refrigerator for up to 2 days. 
  • To reheat the salmon bites in the air fryer, preheat the air fryer to 350°F (175°C). Place the salmon bites in a single layer in the air fryer basket, ensuring they are not overlapping. Heat for 3-5 minutes, checking for desired temperature and crispiness.

Nutrition

Calories: 198kcal | Carbohydrates: 1g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 51mg | Potassium: 569mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 98IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 2mg

Salmon Seasoning

by 2 Comments

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.

A bowl of salmon seasoning with a plate of raw salmon filets set alongside.

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

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

This best salmon seasoning recipe works a treat on oily fish like salmon or tuna, but you could also use this dry seasoning rub with other white fish. You could even add some of the seasoning blend to your favorite fish burger or patty.

Salmon dry rub is made using a combination of brown sugar, salt, and dry spices. This differs from my fish seasoning, which does not have any brown sugar in the mix. The subtle sweetness in this mixture pairs well with salmon. One of my favorite ways to use this simple salmon seasoning is on my Air Fryer Salmon Bites.

Salmon is a nutrient rich fish, high in selenium and a rich source of omega-3 fatty acids. We should all be including more oily fish in our weekly diets and this easy salmon seasoning rub is a great way to mix up the flavors.

Ingredients

  • Brown sugar - adds just the right balance of sweetness to the rub and a little caramelization on the salmon when cooked.
  • Salt - I use table salt in this recipe, but if using kosher or sea salt, you may need to add about ¼ teaspoon more.
  • Garlic powder
  • Course black pepper - you can also use ground black pepper if you prefer it finer, however I find course black pepper makes the seasoning pop.
  • Onion powder
  • Paprika
  • Ground mustard powder
  • Ground cumin
Salmon seasoning recipe ingredients set out in individual dishes.

Tools you'll need for this recipe

  • Small bowl for mixing
  • An airtight container for storage

How To Make My Homemade Salmon Seasoning

In a small mixing bowl, combine the brown sugar, salt, garlic powder, coarse black pepper, onion powder, paprika, ground mustard powder, and ground cumin.

A white bowl filled with salmon seasoning ingredients.

Mix well to ensure all ingredients are evenly distributed. Once blended, the seasoning is ready to be applied generously onto salmon.

A white bowl with mixed salmon seasoning.

How To Use Salmon Seasoning

  • Use this salmon seasoning in place of store-bought packets. I use it to season the salmon in my salmon bowls.
  • Once you have coated the salmon in the seasoning blend, you can cook the salmon immediately, or allow it to marinate for about 20 minutes for the flavors to meld. 
  • I suggest using 2 tablespoon of this seasoning mix per pound of salmon. If you prefer a lighter seasoning, start with 1 tablespoon and adjust according to taste. 
  • I use coarse black pepper in this seasoning mix but feel free to use ground black pepper. I find the presentation is better with the coarse seasoning.
Cubes of raw salmon coated in salmon seasoning.
Cubes of cooked salmon coated in salmon seasoning.

Expert Tips

These tips will help you make the best salmon seasoning:

  • Make sure that your ingredients aren’t stale. Rub a little of each between your fingers, if they release an aroma they are good to use.
  • If there is a spice ingredient that you don't like then leave it out.
  • I prefer to make smaller batches of spice blends, that way, the seasoning blend always taste fresh.
  • A funnel makes it easy to pour spices into a jar.
  • Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.

How to store

Storing your freshly made seasoning in an airtight container and in a cupboard, out of direct sunlight, will help to maintain its freshness.

Depending on the freshness of your herbs and spices, this blend will keep well for 3 to 6 months. Shake well before each use.

Avoid storing seasoning blends in the fridge, it can dull the flavors of the spices.

A white bowl filled with salmon seasoning.

FAQs

Why make your own salmon seasoning?

You will likely have all of the spices in your pantry, so instead of going out and buying a salmon seasoning packet, you can make your own at home. This also allows you to adapt the flavors, adding only those which you enjoy.

Is homemade salmon seasoning healthy?

Yes, as most seasoning packets contain preservatives and additives, making your own seasoning is a lot healthier. You can also control the amount of salt and sugar you add to the mix.

Can I use salmon seasoning with other meats and vegetables?

Yes, absolutely. You could use this seasoning rub with other fish, try it with tuna or white fish. It would also work well with white meats like chicken or turkey. You could also try it with a mixture of vegetables, tossing the veggies in oil and seasoning before roasting.

Looking for more homemade seasoning recipes? Try these out:

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

A bowl of salmon seasoning with a plate of raw salmon filets set alongside.
Print Recipe
5 from 4 votes

Salmon Seasoning

Homemade Salmon Seasoning can be mixed up in just 5 minutes. Use this dry salmon rub straight away, or mix up a bigger batch and store some for later, when you want to add an extra punch of flavor to fish.
Prep Time5 minutes
Total Time5 minutes
Course: spices
Cuisine: American
Keyword: best salmon seasoning, salmon dry rub, salmon seasoning rub, simple salmon seasoning
Servings: 10
Calories: 12kcal
Author: Tanya

Ingredients

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

Instructions

  • In a small mixing bowl, combine the brown sugar, salt, garlic powder, coarse black pepper, onion powder, paprika, ground mustard powder, and ground cumin.
  • Mix well to ensure all ingredients are evenly distributed. Once blended, the seasoning is ready to be applied generously onto salmon.

Notes

  • You can cook the salmon immediately or allow it to marinate for about 20 minutes for the flavors to meld. 
  • The seasoning can be stored in an airtight container for up to 6 months. Shake well before each use.
  • I suggest using 2 tablespoons of this seasoning mix per pound of salmon. If you prefer a lighter seasoning, start with 1 tablespoon and adjust according to taste. 
  • I use coarse black pepper in this seasoning mix but feel free to use ground black pepper. I find the presentation is better with the coarse seasoning.

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 350mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.1mg