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Coquito

December 12, 2023 by Tanya 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.

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

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

The Coquito, a traditional Puerto Rican holiday drink, is a delightful blend of sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, cinnamon, nutmeg, and a generous pour of Puerto Rican white rum. The result is a rich, smooth concoction like a Caribbean holiday in a glass.

My neighbor taught me how to make Coquito, which I like to have on hand during the Holidays. I usually prefer a glass of this Puerto Rican Rum Punch to traditional eggnog.

A traditional Coquito recipe uses white rum, but I like to add a bit of spiced rum. This makes it the perfect festive drink for the holiday season, bringing a unique tropical flair to your celebrations.

Consider trying a Bourbon Milk Punch or Caribbean Rum Cake for more delightful holiday treats with a tropical twist. These recipes will surely add a touch of the Caribbean to your holiday festivities.

Ingredients For Coquito

Sweetened Condensed Milk: Adds a luscious, creamy texture and a rich sweetness, balancing the spices.
Evaporated Milk: Provides a lighter creaminess than condensed milk, contributing to the drink's velvety texture.
Cream of Coconut (Coco Lopez): The heart of Coquito! It brings a sweet, tropical coconut flavor, essential for the authentic taste.
Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic essence.
Ground Cinnamon: Adds a subtle warmth and spice, complementing the coconut and rum.
Nutmeg: Its spicy-sweet flavor deepens the complexity of the Coquito.
White Puerto Rican Rum: Provides a smooth, slightly sweet base, integral to the traditional recipe.
Spiced Rum: Adds an extra layer of warmth and spice, elevating the drink.
Garnish: Ground Nutmeg and a Cinnamon Stick add a festive touch and a hint of additional spice.

Tools needed for this recipe

Blender
Jar for storage
Funnel

How To Make Coquito

Add the sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, white rum, and spiced rum in a large blender. Blend everything together on medium speed until the mixture is smooth and evenly combined, about 1-2 minutes.

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!

Print Recipe

5 from 1 vote

Coquito

Prep Time10

Refrigeration Time2

Total Time2 10

Course: Cocktails

Cuisine: Caribbean

Keyword: coquito

Servings: servings

Calories: 165kcal

Author: Tanya

Equipment

Blender

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

Sweet Potato Waffles

December 4, 2023 by Tanya 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.

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

I love serving waffles for a lazy weekend breakfast, cooking them up and letting everyone top then just how they like them. I'll often make the batter the night before and leave it in the refrigerator, ready to make a batch of fresh waffles when we get up.

Sweet potato puree is great for adding to cake, pancake and waffle batters. Sweet potatoes are naturally sweet which means I can cut down in the amount of sugar I need to add. Only ¼ cup of maple syrup in this batter mixture which makes 6 waffles.

If your family love homemade waffles you might also like to try my Cinnabon Waffles or Homemade Pumpkin Waffles recipes. For the perfect serving top them with my Cinnamon Butter or Homemade Honey Butter.

Ingredients

Here's what you will need to make this easy sweet potato waffles recipe:

Dry ingredients: all purpose flour, baking powder, pumpkin pie spice and kosher salt.
Wet ingredients: eggs, milk (I use 2%, but any kind would work), melted unsalted butter, maple syrup and vanilla extract.
Sweet potato puree: I like to microwave my sweet potatoes, remove the skin, and then mash them. You can also bake them, air fry them, or even slow cook them. You can also purchase canned sweet potato puree, just make sure it doesn't have any added sugar.
Cooking spray or butter for greasing the waffle iron.

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.

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:

Cinnamon butter
Homemade honey butter
Maple syrup, runny honey, or a sprinkle of powdered sugar
Fresh berries
Sliced bananas
Slices of cinnamon-stewed apples
Blueberry compote
Fried apples

How to store

Make ahead: Make the waffle batter earlier in the day or the night before, then store it in the refrigerator until you are ready to cook the waffles.

To refrigerate: Although best eaten fresh, leftover waffles can be stored. Once cooked and cooled, store in an airtight container in the refrigerator for 4-5 days. When ready to enjoy, place in the microwave for 30 seconds to warm through.

To freeze: Once cooked and cooled, place the waffles into a Ziploc bag or airtight container and store in the freezer for up to 3 months. Defrost before reheating in the microwave.

FAQs

Why are my waffles dense and heavy?

If your waffles are dense, you have probably been too heavy-handed when mixing the batter. Mix the batter until it comes together, then set aside to rest.

You may also have used too much flour, and as a result, the batter will be too thick.

Why are my waffles soggy?

If your waffles are soggy you've either added too much liquid to the batter. Or, the waffle iron wasn't up to temperature when you added the batter. It's important to heat the iron properly before making the waffles.

Are sweet potato waffles healthy?

These waffles are sweetened with sweet potato, so I use less maple syrup in the waffle batter. Also, maple syrup is an unrefined sugar. However, the recipe can be adapted, and you can leave the maple syrup out entirely if you prefer a lower-sugar waffle.

To further reduce sugar, watch the toppings you add and opt for Greek yogurt and fresh berries.

Can you put sweet potato waffles in the toaster?

Yes, leftover waffles can be reheated in the toaster.

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

Print Recipe

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

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: best sweet potato waffles, easy sweet potato waffles, healthy sweet potato waffles

Servings:

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

How to make Turkey Stock (from the carcass)

November 30, 2023 by Tanya Leave a Comment

Here's how to make turkey stock with the carcass from a cooked turkey. Place it into a large stock pot with lots of water, add some fresh aromatics and herbs, along with plenty of black peppercorns. After a few hours of gentle simmering, you will have the perfect pot of flavorful turkey stock.

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

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

This easy turkey stock recipe is full of natural flavor. It makes a great addition to my Grandma's Giblet Gravy recipe or any other turkey-based gravy or sauces I might be cooking over the festive holidays. You can also add it to soups and stews. I also love to use it to cook my rice. It adds the perfect amount of flavor.

I like making my own homemade stocks and broths; that way, I know what's going into them. Homemade turkey stock is always healthy as it contains no preservatives and is naturally gluten-free.

For another great additive free recipe, try my delicious Homemade Shrimp Stock.

Ingredients

Here's what you will need to make the best turkey stock:

Turkey carcass and bones - from a cooked turkey, meat removed.
Aromatics and herbs - I use onion, carrot, celery, parsley, thyme, bay leaf, black peppercorns and kosher salt.
Cold water - enough to cover the bones in a stockpot by 2 inches.

Equipment needed

Large stock pot - large enough to hold a whole turkey carcass, otherwise chop the carcass up. I like to use this one, so I don't need to use an extra stainer.
Large sieve or colander - or use a large stock pot with fitted strainer.
Ladle
Mason jars - or similar for storage

How to make turkey stock from the carcass

Place the bones in a large stock pot. Cover the bones with cold water and place over medium heat. Bring the water to a gentle simmer.

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.

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.

Print Recipe

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

Cook Time4

Total Time4 20

Course: Sauce, Seasoning

Cuisine: American

Keyword: homemade turkey stock, turkey stock with carcass

Servings:

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

Baked BBQ Chicken Thighs

November 26, 2023 by Tanya 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.

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

I've always believed that the best recipes are those that bring people together, and this one is no exception. It's a personal favorite in my household because it's 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

Chicken thighs: Fresh bone-in, skin-on chicken thighs are used in this recipe. Frozen chicken thighs, or even boneless chicken thighs, would be a great option as well.
Seasonings: A delicious combination of kosher salt, garlic powder, onion powder, black pepper, and smoked paprika.
BBQ sauce: My homemade BBQ sauce is my go-to sauce for this recipe. For other tasty options, my Carolina Gold BBQ Sauce, Vinegar BBQ Sauce (North Carolina Style), or a spicy Jerk BBQ Sauce will surely be a hit! If using store-bought, I recommend Sweet Baby Ray's BBQ Sauce.

Tools needed for this recipe

Basting brush
Sheet tray with baking grate insert
Parchment paper

How To Make Baked BBQ Chicken Thighs

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

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.

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.

Tanya's Top Expert Tips and Tricks

Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs for the best flavor and juiciness. The bone helps keep the meat moist, and the skin gets wonderfully crispy.
Patting Dry is Crucial: Always pat your chicken thighs dry with paper towels before seasoning. This helps the skin get really crispy and ensures the spices stick better.
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.
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.
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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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!

Print Recipe

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

Cook Time40

Total Time1

Course: Main Course

Cuisine: American

Keyword: baked bbq chicken thighs

Servings: 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

Oven Baked Pork Chops

November 17, 2023 by Tanya 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.

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

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

These Oven Baked Pork Chops are just the beginning! If you're as much of a pork lover as I am, you'll adore our other tasty pork dishes. After mastering these chops, try our IP Pulled Pork for a tender, fall-apart treat, or give our Smothered Pork Chops a whirl for a quick weeknight dinner. Each pork recipe promises a delightful experience, making sure there's never a dull dinner at your table.

Because every great main dish deserves an equally fantastic side. These pork chops go wonderfully with our Honey Roasted Carrots and Garlic Mashed Potatoes. These sides complement the chops perfectly, adding just the right balance of flavors and textures.

If you're in the mood for something lighter, our Cranberry Pecan Apple Salad Recipe is a refreshing choice that pairs beautifully with the savory richness of the pork.

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.

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.

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!

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Oven Baked Pork Chops

Prep Time15

Cook Time18

Total Time33

Course: Main Course

Cuisine: American

Keyword: Oven Baked Pork Chops

Servings: servings

Calories: 255kcal

Author: Tanya

Ingredients

6 pork chops boneless, 1 inch thick, patted dry
2 Tablespoons olive oil
2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper
½ teaspoon chili powder
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon cayenne pepper

Instructions

Begin by preheating your oven to 375°F (190°C).
In a small bowl, mix the paprika, kosher salt, garlic powder, onion powder, black pepper, chili powder, dried thyme, dried oregano, and cayenne pepper. Set aside.
Arrange the pork chops in a 13x9 baking dish in a single layer. Drizzle the olive oil over the pork chops and rub it in. Rub the spice mixture all over the pork chops, ensuring they are well-coated on both sides.
Place the baking dish in the preheated oven, and bake the pork chops for about 18-22 minutes or until they reach an internal temperature of 140°F (60°C).
Once done, remove the pork chops from the oven and rest for about 5 minutes before serving, allowing the temperature to rise to 145°F (63°C).

Notes

The cooking time may vary depending on the thickness of your pork chops. Thicker chops may require a longer baking time, while thinner chops may cook quicker.
Drizzling olive oil over the pork chops before baking helps to keep them moist and adds a nice flavor. However, you can use other types of oil or even a light spray of cooking oil if preferred.
Allow the pork chops to rest for 5 minutes to help redistribute the juices within the meat, keeping it moist and tender.

Nutrition

Roasted Air Fryer Turkey Breast (Bone-In or Boneless)

November 16, 2023 by Tanya 84 Comments

This Roasted Air Fryer Turkey Breast is juicy and moist and so easy to make. Use bone-in or boneless turkey breast to make this beautiful golden roasted turkey in less than an hour.

Air Fryer Roasted Turkey Breast on a cutting board

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

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

Turkey is not just for Thanksgiving. It’s available year-round and is perfect for times when you get tired of simple roasted chicken. The turkey breast in the air fryer is perfect for the times you:

Don’t want to turn on the oven to roast a small turkey breast.
Don’t feel like taking the extra step of brining the turkey.
Want to have a turkey on the table in less than an hour.
Love your Air Fryer so much that you make any and everything in it (this is me, this is me!)

This recipe works for bone-in or boneless turkey breast and requires no brining.

How to cook a bone-in turkey breast in an air fryer

First, you want to make sure you have a fully defrosted turkey breast that will fit in your Air Fryer basket. Some of those bone-in breasts are huge and literally won’t fit in your everyday basket air fryer. I go for a breast that is 4 pounds or less. I suggest using an air fryer that is at least 5.3 quarts.

Rub mayonnaise and seasonings all over the turkey breast. I also season under the skin.

How long to cook bone-in turkey breast in air fryer

Preheat your Air fryer to 360 degrees Fahrenheit. I lay my bone-in turkey breast on the side and cook for 25 minutes. After 25 minutes, I open the air fryer basket and flip it and cook it for an additional 25 minutes. Your turkey breast is done when it reaches an internal temperature of 165 degrees Fahrenheit on a quick read thermometer.

turkey breast in air fryer basket with thermometer testing meat

Allow your turkey breast to cool on a cutting board for a few 5-10 minutes before slicing.

Sliced Air fryer Turkey breast on cutting board

How to cook a 3 Pound Boneless Turkey Breast

My boneless turkey breast generally has a net around the meat. I like to keep the net on the meat so that the meat cooks together and slices better after cooking.

How long to cook a boneless turkey breast in the air fryer

Preheat your Air fryer to 360 degrees Fahrenheit. Season your turkey breast. Air fry on 360 degrees Fahrenheit for 1 hour, turning every 15 minutes. I find that my boneless breast takes a little longer than bone-in because it is wrapped in netting. Use a quick-read thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.

raw boneless turkey breast in air fryer basket

cooked turkey breast in air fryer basket with thermometer sticking out

Allow your turkey breast to cool on a cutting board for a few 5-10 minutes and remove the net before slicing.

Tanya's Top Tips

These tips will help you make the most delicious turkey breast in the air fryer.

I use defrosted turkey breast so I can properly season it and have the seasonings stick to the meat. You can also choose to dry brine it and let it sit in the refrigerator for a few hours. I usually just season and get to cooking.
I choose mayonnaise to coat the breast because I like the taste and the golden color it gives my breast. You could opt for a reduced amount of oil instead.
I like to use this turkey breast for meal prep for sandwiches and wraps for the week.
If making the boneless breast, be careful when removing the netting. Some meat may stick to the netting when removing.
Once the turkey breast is cooked, set it aside for 10 minutes to rest before slicing and serving. This allows the juices to be absorbed back into the turkey, leaving you with deliciously tender pieces of turkey.

Additional recipes

I hope you enjoy this recipe as much as we do, or are looking for more ways to cook a turkey breast, try these out:

How to serve turkey breast

If you need ideas of what to serve this with, try these:

Gravy or Giblet Gravy
Creamy Instant Pot Mashed Potatoes
Instant Pot Southern Style Collard Greens

Watch this full video tutorial and see how I make this turkey breast from start to finish.

How to store leftover turkey breast

To refrigerate: Keep any leftover turkey breast in an airtight container in the fridge for 3-4 days. Leftovers make a great addition to salads, soups, pasta dishes and sandwiches the next day.

To freeze: Once cooked and cooled, place the turkey into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to enjoy.

FAQs:

Is turkey breast healthy?

Yes, turkey breast is a really lean cut of meat, which makes a healthy option when choosing a roast.

How do you know turkey breast is cooked?

Cook turkey until it reaches an internal temperature of 165 degrees Fahrenheit.

Do I need to brine the turkey before cooking it in the air fryer?

No, I've never brined my turkey, as it's cooked in a delicious blend of spices that pack lots of flavor into the finished turkey breast. However, if you wish you can dry brine the turkey in the spices and leave it to rest in the fridge for a few hours before cooking.

Can you cook a frozen turkey breast in the air fryer?

I do not recommend it. I recommend fully thawing the turkey breast and adding seasoning to it before air frying. Cooking from frozen may result in the outside browning/cooking too fast while the inside comes to the correct temperature.

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

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4.82 from 55 votes

Air Fryer Turkey Breast (Bone-In or Boneless)

Make juicy and delicious turkey breast right in your Air Fryer. Use bone-in or boneless turkey breast to make the perfect golden turkey breast in your Air Fryer.

Prep Time10

Cook Time50

Total Time1

Course: Main Course

Cuisine: American

Keyword: air fryer turkey breast, bone-in turkey breast

Servings: people

Calories: 401kcal

Author: Tanya

Equipment

Quick Read Thermometer

Ingredients

Bone-In Turkey Breast

4 lb bone-in turkey breast*
¼ cup mayonnaise
2 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper

Boneless Turkey Breast

3 lb boneless breast*
¼ cup mayonnaise
2 teaspoon poultry seasoning
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper

Instructions

Bone-In Turkey Breast

Preheat air fryer to 360 degrees Fahrenheit.
Season turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
Place turkey breast in the air fryer basket on its side. Cook on one side for 25 minutes, flip, cook on the other side for 25 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.

Boneless Turkey Breast

Preheat your Air fryer to 360 degrees Fahrenheit.
Season your boneless turkey breast with mayonnaise, poultry seasoning, salt, garlic powder, and black pepper.
Air fry on 360 degrees Fahrenheit for 1 hour, turning every 15 minutes or until internal temperature has reached a temperature of 165 degrees Fahrenheit.

Video

Notes

*Cook times will vary depending on the size of your turkey breast.

*I find that my boneless breast takes a little longer than bone-in because of the way it is wrapped in the netting.

*Use a quick read thermometer to ensure the internal temperature has reached 165 degrees Fahrenheit.

Nutrition

This post was originally published October 22, 2019. It has been updated with helpful information and storage tips.

Pork Chop Seasoning Recipe

November 16, 2023 by Tanya 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.

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

This simple blend of herbs and spices packs a real flavor punch, adding intense smokey flavor to various pork dishes.

Use our homemade pork chop seasoning for pork, chicken, or steak or for adding a touch of spice to shrimp or your favorite fish. It also works a treat with vegetables too.

Once made, you’ll find a variety of uses for it. Try pork chop seasoning on these Perfect Sous Vide Pork Chops!

Ingredients for pork chop seasoning

Paprika - Paprika adds a rich, smoky, and slightly sweet flavor to the seasoning. It also imparts a beautiful reddish color to the meat. You can use sweet paprika for a milder flavor or smoked paprika for a more intense smokiness.
Kosher salt & Black pepper
Chili powder - Chili powder adds a moderate level of heat and a depth of flavor. Ancho chili powder or chipotle powder can be used as alternatives for a slightly different smoky profile.
Garlic powder - Garlic powder contributes a robust garlic flavor without the moisture of fresh garlic. Use fresh garlic only if you're using this spice mixture right away and not wanting to store it.
Onion powder - Onion powder provides a sweet and savory onion flavor.
Dried thyme - Dried thyme imparts an earthy and slightly minty flavor. You can substitute it with dried rosemary, marjoram, or sage for a different herbaceous note.
Dried oregano - Dried oregano adds a Mediterranean flair with its earthy and slightly peppery taste. You can use dried basil, Italian seasoning, or dried rosemary as alternatives.
Cayenne pepper - Cayenne pepper provides the heat in the seasoning. Adjust the amount to control the spiciness level. You can substitute it with crushed red pepper flakes or a pinch of cayenne powder.

Tools needed for this recipe

Medium bowl
Airtight storage container

How To Make Homemade Pork Chop Seasoning

In a medium-sized bowl, combine the paprika, kosher salt, black pepper, chili powder, garlic powder, dried thyme, dried oregano, and cayenne pepper.

Mix well until all the ingredients are well incorporated.

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

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

Pork Chops: Of course, the primary use is for seasoning pork chops. Whether you're grilling, pan-searing, or baking them, this seasoning will add a delicious flavor boost to your pork chops.
Pork Tenderloin: Season a whole pork tenderloin with your homemade blend before roasting it in the oven. It creates a flavorful crust on the exterior while keeping the interior tender and juicy.
Spareribs: Rub the seasoning onto spareribs before slow-cooking them in the oven or on the grill. The spices will infuse the ribs with smoky and spicy goodness.
Pulled Pork: Use the seasoning to flavor a slow-cooked pulled pork shoulder. It's perfect for sandwiches, tacos, or serving over rice.
Roasted Vegetables and other Meats: This seasoning can also be used on other foods. Try it on roasted vegetables or poultry, or even put it on beef like burgers—the spice combo compliments many dishes.

More delicious homemade seasonings!

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!

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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

Total Time5

Course: Seasoning

Cuisine: American

Keyword: pork chop seasoning

Servings: servings

Calories: 5kcal

Author: Tanya

Ingredients

1 Tablespoon paprika
2 teaspoons kosher salt
2 teaspoons black pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried thyme
½ teaspoon dried oregano
½ teaspoon cayenne pepper

Instructions

In a medium-sized bowl, combine the paprika, kosher salt, black pepper, chili powder, garlic powder, dried thyme, dried oregano, and cayenne pepper.
Mix well until all the ingredients are well incorporated.
Use to season your pork chops before cooking. Store in an airtight container in a cool, dry place for up to 6 months.

Notes

This seasoning mix is versatile and can be used on other meats such as chicken, beef, or vegetables for a spicy kick.
Adjust the amount of cayenne pepper to your taste if you prefer a milder or spicier seasoning.
This seasoning works great on baked pork chops.

Nutrition

Creamy Bacon Gravy with Thick-Cut Bacon

October 18, 2023 by Tanya 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.

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

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

If you've stumbled upon this recipe, chances are you love bacon... and gravy! We all love a generous helping of sausage gravy over biscuits, and this bacon gravy with thick-cut bacon is just as indulgent and delicious as you can imagine.

Gravy should be a food group on its own. And if you love gravy, you'll love my Onion Gravy, my Grandma’s Giblet Gravy Recipe, and a gravy with drippings and this easy gravy without drippings.

Ingredients for Bacon Gravy

Thick Cut Bacon: The star of the show, bacon adds that smoky, salty flavor that makes this gravy so irresistible. The thick-cut bacon will also produce bacon grease, which is used to make the roux and provide flavor for the gravy.
All-purpose flour: Flour is used to create a roux, which serves as the thickening agent for the gravy. It gives the gravy its velvety consistency.
Light brown sugar: A touch of brown sugar adds a subtle sweetness that balances out the salty bacon flavor, creating a harmonious taste.
Milk: Milk is the liquid base of the gravy, providing creaminess and richness. Make sure to use whole milk for the best results.
Salt and pepper: These seasonings are the finishing touches that allow you to adjust the gravy's flavor to your preference. They enhance the overall taste of the gravy.

Tools needed for this recipe

Large Skillet
Whisk
Wooden Spoon

How To Make Bacon Gravy

In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.

Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.

Gradually whisk in the milk, whisking constantly to avoid any lumps.

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!

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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

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Keyword: bacon gravy

Servings: servings

Calories: 256kcal

Author: Tanya

Equipment

Large Skillet
whisk (I suggest a heat safe whisk that won’t scratch your pan)
Wooden spoon

Ingredients

4 slices of thick-cut bacon
¼ cup all-purpose flour
1 teaspoon light brown sugar
2 cups milk
Salt and pepper to taste

Instructions

In a large skillet over medium heat, cook the bacon slices until they are fully cooked, about 8-10 minutes on each side. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the skillet.
4 slices of thick-cut bacon
Whisk the all-purpose flour into the bacon grease, whisking constantly to combine and create a roux. Cook for 1-2 minutes, then stir in the brown sugar.
¼ cup all-purpose flour, 1 teaspoon light brown sugar
Gradually whisk in the milk, whisking constantly to avoid any lumps.
2 cups milk
Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.
Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.
Salt and pepper to taste
Serve the bacon gravy hot over biscuits, mashed potatoes, or your favorite breakfast dish.

Notes

Do not use sugar-cured bacon, it sticks to the pan. Thick-cut bacon works best in this recipe.
If the gravy becomes too thick, you can thin it with a little extra milk.
I tend to add 1 teaspoon kosher salt and 1 teaspoon black ground black pepper to season this gravy.

Nutrition

Easy Corn Soufflé Recipe

October 14, 2023 by Tanya 14 Comments

This easy and delicious Corn Soufflé recipe is a corn casserole that is the perfect addition to any dinner table. It’s so easy and tasty and perfect for those who love a good corn casserole.

corn souffle with green onions on top with spoon sticking out

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Easy BBQ Air Fryer Ribs (Quick & Tender )

October 10, 2023 by Tanya 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.

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

Every once in a while, someone in my family gets a hankering for ribs. Before, we would drive to a BBQ restaurant. However, now I believe it would be better to prepare ribs at home.

My initial rib recipe would have me cook ribs low and slow in the oven. But one day, I said…let’s try these ribs in the air fryer. We all agreed that air fryer ribs are pretty darn good.

The benefit of ribs in the air fryer is that they cook quickly and easily. They are tender and juicy ribs, with a bit of tug but do not fall off the bone. If fall-off-the-bone ribs are more your speed, I suggest another cooking method.

Ingredients for BBQ Ribs

Pork Baby Back Ribs - Baby back ribs are tender and lean, coming from the upper ribcage of the pig.
BBQ Seasoning - I love my homemade BBQ seasoning for these ribs but feel free to use your favorite store-bought brand.
BBQ Sauce - Another shout-out to my homemade sticky BBQ sauce. You can use your favorite BBQ Sauce. I'll occasionally use Sweet Baby Ray's.

How to make Ribs in an Air Fryer

First, cut a full rack of pork baby back ribs in half to fit into the air fryer basket. Then, remove the membrane from the back of the ribs.

hand removing membrane from the back of ribs

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

Preheat the air fryer to 380 degrees Fahrenheit for a few minutes, then place the ribs in the basket, meat side down, and cook for 20 minutes.

Once the 20 minutes is up, grab a pair of tongs, flip the ribs over, and cook for an additional 10 minutes at 380 degrees Fahrenheit.

Once the timer is up, open the basket and cover the ribs with your favorite BBQ sauce.

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.

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:

Air Fryer Chicken Legs (Also BBQ)
Air Fryer Steak with Garlic Herb Butter
Air Fryer Pork Chops
Air Fried Jamaican Jerk Pork

These ribs are great served with these recipes:

Air Fryer Baked Sweet Potato with Hot Honey Butter
French Fries
Cheddar and Sour Cream Corn on the Cob
Coleslaw

How long do ribs take in an air fryer?

Ribs in an air fryer typically take about 30 minutes at 380°F, depending on the thickness and your preferred level of doneness.

Should I cook ribs in foil in the air fryer?

I don't use foil for this method. The ribs remain tender and juicy without the foil.

This Recipe has a full Length Video Tutorial. You can watch the full video on YouTube by clicking HERE.

ribs that were made in the air fryer sitting on a white platter

Print Recipe

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

Cook Time35

Total Time40

Course: Main Course

Cuisine: American

Keyword: air fryer ribs

Servings: 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

This recipe post was originally posted on January 14, 2020. It has been updated with additional helpful information and suggestions.

Cranberry Moscow Mule

October 9, 2023 by Tanya 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.

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

The cranberry Moscow mule, where cranberries and ginger beer come together in a tart and spicy beverage. Brighten those flavors with a burst of lime juice. Don't let the spicy ginger beer scare you, you can also use ginger ale for a smoother taste.

A classic Moscow mule contains vodka, ginger beer, and lime juice. This spin with the addition of cranberry juice and cranberries, makes this the perfect cocktail for the Holidays.

For more cranberry favorites this season, try my Cranberry Sauce, a refreshing Homemade Cranberry Lemonade, or a lighter Cranberry Pecan Apple Salad.

Ingredients

Vodka - I used Ketel One Vodka, but you can use your favorite brand.
Cranberry juice - Pure cranberry juice is ideal, try to avoid cranberry fruit cocktail as it contains more sugar and other fruit juices.
Lime juice - Freshly squeezed lime juice will give you the best and freshest lime flavor.
Ginger beer - Use your favorite brand of Ginger Beer. If you don't have access to ginger beer but would still like a delicious cocktail, use ginger ale instead. You could also use my homemade Ginger Beer, which does not have fizz, just great flavor.
Garnish - Cranberries and a fresh lime wheel or wedge as a garnish. Using frozen cranberries will also help in keeping your drink cold.

Tools needed for this recipe

Cocktail Shaker
Mule Mug

How To Make A Cranberry Moscow Mule

Start by filling a copper mug or a highball glass with ice cubes to chill it.

In a cocktail shaker, combine the vodka, cranberry juice, and lime juice. Shake well to mix.

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.

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!

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No ratings yet

Cranberry Moscow Mule

Prep Time10

Total Time10

Course: Cocktails

Cuisine: American

Keyword: cranberry moscow mule

Servings: serving

Calories: 199kcal

Author: Tanya

Equipment

cocktail shaker
mule mug

Ingredients

2 Ounces vodka
2 Ounces cranberry juice
½ Ounce lime juice
4 Ounces of Ginger beer
Frozen Cranberries for garnish

Instructions

Start by filling a copper mug or a highball glass with ice cubes to chill it.
In a cocktail shaker, combine the vodka, cranberry juice, and lime juice. Shake well to mix.
Strain the shaken mixture into your prepared glass filled with ice.
Top the glass with ginger beer and gently stir to combine all the ingredients.
Garnish with a few frozen cranberries. Serve immediately and enjoy.

Notes

Feel free to adjust the lime juice or cranberry juice to suit your personal taste. If you prefer a sweeter drink, you can even add a splash of simple syrup.
The type of ginger beer you use can significantly impact the flavor of your Moscow Mule. For a spicier kick, opt for a ginger beer with a strong ginger flavor; for a milder experience, choose a lighter, more carbonated variety.

Nutrition

Mashed Red Skinned Potatoes

October 5, 2023 by Tanya 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.

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

Regular visitors to my blog will know that I love a good mashed potato. When it comes to an easy vegetable side dish I really don't think you can beat the humble mashed potato. Aside from tasting great, these garlic mashed red potatoes are versatile and pair well with a variety of meat, seafood, and vegetable-based main dishes.

These simple mashed red skinned potatoes require very little hands on preparation and can be cooked and on the table in just 30 minutes. Making this the ideal veggie side for mid week dining.

I like a creamy mashed potato, but as there's so much fiber and nutrients in the skin of a red potato I prefer to leave them on, giving the potatoes a more rustic texture. However, you can peel the potatoes for a smoother mash if you prefer.

Love mashed potatoes, then try some of my favorite recipes, my Garlic Mashed Potatoes, Creamy Slow Cooker Mashed Potatoes, Instant Pot Mashed Potatoes and Microwave Mashed Potatoes, and finally my Mashed Sweet Potatoes which can be sweet or savory!

Ingredients

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

Red skinned potatoes - or any other variety of potato that's good for mashing, like Russets or Yukon Gold.
Milk - I use whole milk or half and half for creamy mashed potatoes.
Unsalted butter - if using salted butter, cut back on the salt.
Garlic - only use fresh garlic as it has the best flavor for infusing the milk.
Kosher salt
Chives - to garnish.

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.

Flavor variations!

For a richer flavor, you can replace milk with heavy cream.
Stir through some finely sliced green onions which can be warmed up with the butter and milk.
For a mustard mash, add 1-2 teaspoons of Dijon mustard.
Fresh herbs work a treat with mashed potatoes, try finely chopped chives or parsley.
Add some shredded sharp cheddar cheese for cheesy red-skin mashed potatoes and allow the cheese to melt through the warm potatoes.

How to serve microwave mashed potatoes

Mashed potatoes are a versatile side dish that can be served at any time. They taste great with meat, fish, seafood, and vegetable based main dishes. Try it with my Braised Chicken Thighs, Roast Chicken, Brown Stew Chicken, Sous Vide Pork Chops, Turkey Burgers Air Fryer Meatloaf, or my Air Fryer Whole Fish.

How to store

Make ahead: Mashed potatoes are a great make-ahead side dish; they can be prepared a day in advance and stored in the refrigerator until you are ready to warm up and serve. Mashed red-skinned potatoes are the perfect addition to the Thanksgiving, Christmas, or any other holiday table.

To refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place in a small pan on the stovetop or heat up in the microwave. You can add a splash of milk or water to loosen the potatoes if required.

FAQs

What are the best potatoes for mashing?

Look for potatoes with a high starch content as they are great at absorbing the melted butter and milk and give you fluffy mashed potatoes, Russet or Idaho Potatoes are ideal. Yukon Gold is a great all round potato and results in slightly denser mashed potato.

Can you over mash potatoes?

Yes , don't over mash and/or beat potatoes or you will end up with thick, gluey and sticky mashed potato. I like to use a hand masher or potato ricer, which will result in fluffy mashed potatoes.

Is it OK to eat the skin of red potatoes?

Yes, you can scrub the skins and leave them on, or peel the skin off the potato. It is entirely down to personal choice. The skin of a potato is high in fiber, B vitamins, and minerals.

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

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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

Cook Time20

Total Time30

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:

Calories: 370kcal

Author: Tanya

Equipment

Large pot
Small saucepan
Colander
Potato masher or hand mixer
Measuring cups and spoons
Wooden spoon or spatula
Chopping knife
Cutting Board
Serving dish

Ingredients

2 ½ lbs red potatoes skin on, scrubbed clean and cut into 1-inch pieces
½ cup milk
6 Tablespoons unsalted butter cut into ½ inch pieces
2 cloves garlic smashed
1 ½ teaspoons kosher salt or to taste
chopped chives for garnish

Instructions

Place the cut red potatoes in a large pot and add enough water to cover the potatoes completely. Stir in a generous pinch of kosher salt.
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Drain the cooked potatoes in a colander and return them to the pot. Mash the potatoes using a potato masher or a hand mixer on low speed. Set aside.
Combine the milk, butter, and smashed garlic cloves in a small saucepan. Warm over low heat, allowing the garlic to infuse the milk. Once the milk is warm and the butter is melted, remove from heat and set aside.
Add the butter to the potatoes and mash using a potato masher or a hand mixer on low speed.
Gradually add the garlic-infused milk, a little at a time, while mashing the potatoes until they are smooth. You may not need to use all the milk, so add it until you reach your desired consistency.
Stir in the sour cream and mix until well incorporated. Season the mashed potatoes with additional kosher salt to taste. Garnish with a sprinkle of chopped chives before serving.

Notes

For a richer flavor, you can replace milk with heavy cream.
The potatoes can be left unpeeled for a rustic texture or peeled for a smoother mash.

Nutrition

Honey Roasted Carrots

October 4, 2023 by Tanya 2 Comments

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.

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

With this honey glazed carrots recipe, hands on prep time is minimal. Once coated in the buttery, honey mixture the oven does all the hard work, leaving you to get on with preparing the rest of the meal.

Roasting vegetables give them a wonderful flavor and these easy roasted carrots taste so much better regular boiled carrots. Roasting caramelizes the carrots a little, bringing out the natural sugars in this humble root vegetable.

Try some of my favorite vegetable side dish recipes, my Marinated Air Fryer Vegetables, Air Fryer Roasted Carrots, Southern Candied Sweet Potatoes, and my Air Fryer Corn on the Cob.

Ingredients

Here's what you will need to make these easy honey roasted carrots:

Carrots - I scrubbed the carrots and left the skin on.
Unsalted butter - if using salted butter, cut back on the salt.
Honey - I find runny honey works best.
Light brown sugar
Kosher salt
Black pepper

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.

Flavor variations!

You can use baby carrots, but keep in mind that the cooking time will vary, as well as the flavor.
Serving to vegan diners, swap the honey for maple syrup and the butter for a dairy-free alternative.
Add a touch of spice like cumin seeds, ground cumin, cinnamon, or nutmeg to the honey butter glaze.
Finish the carrots with a garnish of freshly chopped parsley, thyme, or chives just before serving.
This method would work equally well with parsnips, beets, pumpkin, butternut squash, or sweet potatoes. All you need to do is adjust the cooking times depending on the cooked vegetable.

How to serve honey roasted carrots

Candied carrots are a delicious and versatile side dish that can be served at any time of the year with a variety of meat, fish, seafood, and vegetable based main dishes. I like to serve them with my Air Fried Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Sous Vide Pork Chops, Air Fryer Meatloaf, Roasted Air Fryer Turkey Breast, or my Air Fryer Whole Fish.

How to store

Make ahead: You can get ahead and coat the carrots in the honey mixture hours before serving. Then, all you need to do is place them in the oven to roast when ready to eat. This makes them the perfect addition to the Thanksgiving, Christmas, or any other holiday table.

To refrigerate: Store leftover carrots in an airtight container in the refrigerator for up to 3 days. Reheat them in a small pan on the stovetop or microwave.

To freeze: Honey-roasted carrots can be cooked, cooled, and placed in an airtight container in the freezer for up to 3 months.

FAQs

Is it best to peel carrots before roasting?

No, you can leave the carrots with the skin on as I have done here, or peel it off. It is entirely down to personal preference.

Do you need to parboil carrots before roasting?

As I slice the carrots before roasting, there is no need to parboil them first. The honey butter glaze ensures the carrots don't dry out in the hot oven.

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

Print Recipe

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

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: best honey roasted carrots, candied carrots, easy honey roasted carrots, glazed carrots

Servings:

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

Slow Cooker Peach Cobbler

October 2, 2023 by Tanya 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.

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

Slow cooker desserts are perfect for keeping your house cool in the summer, taking to family dinners and get-togethers, and filling your house with the smell of baked goods all day long. They're almost foolproof in that the slow cooker does most of the work.

A good peach cobbler is delicious any time of the year. With the added cinnamon, nutmeg, and brown sugar my peach cobbler quickly becomes a rich decadence that no one would question if you served it for Thanksgiving or Christmas.

Enjoy peach cobbler in the summer with the freshness of newly ripened peaches and a generous scoop of ice cream. But for Fall, I like to rely on canned peaches. For another take on peach cobbler, try my Easy Southern Peach Cobbler Cake, then sip on a Peach Cobbler Cocktail!

Ingredients

Peach Filling

Unsalted butter - Adds a delicious richness and helps to thicken the sauce.
Cans of peaches in fruit juice - Avoid canned peaches packed in syrup already, opt for 100% fruit juice.
Brown sugar - Helps to create that rich sweetness from the molasses.
Vanilla extract - or even almond extract or a mixture of both adds another layer of flavor and aroma.
Spices - Ground cinnamon and nutmeg give a warm and nutty flavor to this dessert.
Salt - Salt is necessary for balancing out the sweetness and enhancing flavors.

Biscuit Topping

Butter cold and grated - Cold or even frozen butter is ideal when creating light and fluffy biscuit batter.
All-purpose flour - This is the primary dry ingredient for the topping, try whole wheat flour or your favorite gluten free blend as well.
Granulated sugar - Adds sweetness to the biscuit topping.
Baking powder - Acts as a leavening agent, helping the biscuit topping to rise and become fluffy.
Salt - Salt helps to balance the sweetness
Milk - Helps to act as a binding agent for the topping. Feel free to use dairy-free milk alternatives as well.

Tools needed for this recipe

Slow Cooker
Grater - Use this to help finely shred frozen butter.

How To Make Peach Cobbler In A Slow Cooker

In a 4-quart slow cooker insert, add the melted butter, peaches, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir everything well to combine.

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.

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.

How To Store Peach Cobbler

Once cooled, you can store leftover peach cobbler in an airtight container in the refrigerator for up to 4-5 days.

Freezing peach cobbler is another great option for storing beyond 4-5 days. Once cooled, store in a freezer safe airtight container for up to 3 months. Thaw frozen cobbler in the fridge overnight before enjoying.

Recipe Variations

Fresh Peaches: Substitute canned peaches with fresh peaches when they are in season. Use approximately 4 to 5 cups of sliced fresh peaches and add an extra ½ cup of fruit juice or water.
Different Fruits: You can try this recipe with different fruits like berries, apples, or mixed fruit to create varied flavors of cobbler. Adding complementary fruits to the peach cobbler as well can create a delicious but varied flavor profile as well.
Spices and Flavorings: Experiment with different spices like cardamom or ginger, and flavorings like almond extract to give a unique twist to the classic recipe.
Gluten-Free or Vegan: For specific dietary needs, substitute all-purpose flour with a gluten-free flour blend and use plant-based milk and butter.

Expert Tips and Tricks

To achieve the perfect biscuit texture, make sure to only stir in the milk until the mixture just comes together. Overmixing can lead to a dense, rather than fluffy, topping.
Keep an eye on the slow cooker during the last hour of cooking. The topping should be firm and not gooey; overcooking can dry it out, while undercooking may leave it soggy.

FAQ's

Can I use frozen peaches instead of canned peaches?

Yes! Frozen peaches are a great substitution for canned peaches. However, because of their frozen nature, you'll want to add some extra cooking time to ensure the peaches are tender before serving.

What can I serve with peach cobbler?

Warm peach cobbler pairs great with a scoop of cool vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Looking for more dessert recipes? Try these out:

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!

Print Recipe

5 from 1 vote

Slow Cooker Peach Cobbler

Prep Time10

Cook Time3

Cooling Time15

Total Time3 25

Course: Dessert

Cuisine: American

Keyword: slow cooker peach cobbler

Servings: servings

Calories: 407kcal

Author: Tanya

Equipment

Slow Cooker

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

Flavorful Braised Chicken Thighs - A Delicious Recipe!

October 1, 2023 by Tanya 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.

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

I always search for new and delicious ways to make our weeknight dinners more exciting. This is definitely one of my favorite ways so far! This braised chicken is not only delicious but they only take about an hour to make. You can make this dish on a busy weekday or weekend, whichever your choice, to serve a delicious and comforting meal.

For this recipe, I seasoned my chicken thighs with lemon pepper seasoning and paprika. I browned the chicken on the stovetop and then finished it with potatoes, lemons, and chicken broth to make a tasty meal with a few ingredients and a little preparation. I like to serve this along with white rice.

If you like chicken thighs, try my BBQ Chicken thighs or my Smothered Chicken Recipe.

Ingredients for Braised Chicken Thighs

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

Chicken Thighs (skin-on, bone-in) - The main star of the dish, providing rich flavor and tenderness.
Lemon Pepper Seasoning and paprika - Adds zestiness and a touch of smokiness to the chicken.
Olive Oil - Used for searing the chicken and sautéing garlic, adding a layer of richness. Any neutral oil will do.
Yukon Gold Potatoes - Offer a creamy, buttery texture that complements the chicken. You can also use russet potatoes or red potatoes.
Garlic - Provides aromatic depth to the dish. Plus, I just love garlic!
Chicken Broth - Creates a flavorful base for the braising liquid. I suggest using homemade broth or a low-sodium broth.
Lemons (halved and wedges) - Adds brightness and tanginess, enhancing the overall flavor. I use the lemon wedges for garnish and presentation.
Fresh Parsley - Serves as a garnish, adding a pop of color and freshness.

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.

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.

Print Recipe

4.67 from 3 votes

Flavorful Braised Chicken Thighs

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: braised chicken thighs, braised chicken thighs recipe

Servings: 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

The Easiest Air Fryer Pizza

September 27, 2023 by Tanya 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.

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

It’s always a good night when it’s pizza night in our house! These pizzas made in an air fryer are simple to customize and make. They are also easy enough for kids to assist in making them.

Use my favorite No-Cook Pizza Sauce for a rich and tomatoey base, load it with some stringy mozzarella cheese, and add your favorite toppings. So easy and so delicious! Or fold these and turn them into air fryer calzones.

How to make air fryer pizza

Preheat the air fryer to 375 degrees Fahrenheit.

Meanwhile, prepare your pizza by placing pizza crust on an air fryer parchment paper liner. This makes the pizza easier to get in and out of the air fryer.

Spread over your pizza sauce.

Add the cheese, and other desired toppings.

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

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

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

Cook Time7

Total Time10

Course: Main Course

Cuisine: American

Keyword: air fried pizza recipe, how to cook pizza in the air fryer

Servings: 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

This post was originally published on October 15, 2020. It has been updated with additional helpful tips.

Bourbon Milk Punch

September 25, 2023 by Tanya Leave a Comment

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.

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

This creamy cocktail combines the warmth of bourbon with the richness of milk, balanced with sweet and spicy notes, creating the perfect beverage that is great served for brunch, a lazy afternoon, or a festive gathering.

Not the "punch" we're most used to that typically features an array of fruit juices and bright colors. Believe it or not, the word punch comes from the Hindi word 'panc' meaning five. Aside from the garnish, a punch recipe would consist of five ingredients.

On the lookout for other punch recipes, try my Jamaican Guinness Punch, Slow Cooker Hot Holiday Punch, Green Sherbet Punch, or my Jamaican Rum Punch Recipe. There's a punch for every season!

Ingredients

Whole Milk: The creamy base that enriches the drink, using skim or 2% milk will lessen the creaminess so I recommend using only whole milk.
Bourbon: Bourbon adds warmth and a smoky, sweet complexity to the cocktail.
Spiced Rum: Infuses the drink with a sweet and spicy note, complementing the bourbon wonderfully.
Simple Syrup: Balances the robustness of the alcohol with a touch of sweetness.
Vanilla Extract: Provides a sweet aroma and flavor, enhancing the overall flavor of the drink.
Nutmeg for Garnish: Adds a sprinkle making the drink more inviting and festive.

Tools needed for this recipe

Cocktail Shaker
Rocks Glass

How To Make Bourbon Milk Punch

Combine the bourbon, spiced rum, whole milk, simple syrup, and vanilla extract in a cocktail shaker.

Fill the shaker with ice and shake vigorously for 15-20 seconds to ensure the ingredients are well chilled and mixed.

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.

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!

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

Total Time5

Course: Cocktails

Cuisine: American

Keyword: bourbon milk punch

Servings: serving

Calories: 324kcal

Author: Tanya

Equipment

cocktail shaker
Rocks Glass

Ingredients

3 ounces whole milk
2 ounces bourbon
1 ounce spiced rum
½ ounce simple syrup
2 dashes vanilla extract
Nutmeg for garnish

Instructions

Combine the bourbon, spiced rum, whole milk, simple syrup, and vanilla extract in a cocktail shaker.
Fill the shaker with ice and shake vigorously for 15-20 seconds to ensure the ingredients are well chilled and mixed.
Strain the cocktail into a rocks glass filled with ice.
Garnish with a sprinkle of nutmeg on top. Enjoy your bourbon milk punch responsibly.

Notes

For a creamier texture, you can substitute the whole milk with half-and-half or heavy cream

Nutrition

Bourbon Hot Toddy

September 22, 2023 by Tanya 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.

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

Besides its soothing effects, a bourbon hot toddy is also enjoyed for its great taste. The mix of sweet honey, tart lemon, and rich bourbon creates a delicious flavor. Plus, the added spices like cinnamon make it feel extra cozy, making it a favorite for holiday gatherings or quiet evenings at home.

Are warm cocktails some of your favorites? This Irish Coffee and Turtle Coffee Recipe is sure to warm you, and not just from the heat! My Holiday Mulled Wine is great for gatherings, and this Shamrock Mint Hot Chocolate is perfect for the kiddos!

Ingredients

Ginger tea bag: This provides the base flavor for our hot toddy, infusing the drink with a lovely hint of spiciness and warmth. If ginger tea is not available, black tea or chamomile tea is a good replacement.
Hot water: The essential component that binds all the flavors together, making the drink warm and soothing.
Bourbon: Adds a rich depth and smoothness to the beverage. Bourbon's caramel and vanilla notes perfectly complement the spiciness of the ginger. Any kind of Bourbon will do. I usually use Woodford Reserve. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.
Honey: A natural sweetener that not only adds a touch of sweetness but also brings out the flavors of the other ingredients. It balances the tartness of the lemon and the kick of bourbon. Use other sweeteners like maple syrup or agave nectar.
Fresh lemon juice: Balancing out the sweetness of the honey and the warmth of the bourbon and ginger.
Lemon slice and cinnamon stick for garnish: These not only make the drink visually appealing but also add an aromatic and flavorful touch. The cinnamon provides a mild spiciness and warmth, while the lemon slice enhances the freshness.

Tools needed for this recipe

Kettle
Serving mug
Spoon

How To Make A Bourbon Hot Toddy

Boil 6 ounces of water in a kettle or a pot.

In a mug, steep the ginger tea bag in the hot water for 3-5 minutes to infuse the water with the ginger flavor.

Remove the tea bag, and add bourbon, honey, and lemon juice to the mug. Stir well to ensure the honey dissolves and the ingredients are well combined.

Garnish with a lemon slice and cinnamon stick. Serve the hot toddy immediately while it is warm.

How to serve a Bourbon Hot Toddy

A cocktail such as the hot toddy evokes a warm and comforting feeling. Picture flickering candles, fluffy blankets, and the crackling of a fireplace.

Serving your hot toddy in a clear glass mug is a beautiful way to showcase this cocktails' lovely color and garnishes.

Pair your bourbon hot toddy with a light snack. Some buttery cookies, a meat and cheese board, or a slice of warm pie.

Recipe Variations

Spiced Orange Bourbon Hot Toddy - The addition of orange juice and ground cloves gives a citrusy brightness and a hint of spice.

Apple Cider Bourbon Hot Toddy - Using apple cider instead of water provides a natural sweetness and a depth of apple flavor which pairs well with bourbon.

Vanilla Maple Bourbon Hot Toddy - Swapping honey for maple syrup and adding a hint of vanilla creates a smooth, rich, and slightly woodsy flavor profile.

FAQ's

Can I replace bourbon with another alcohol?

Of course! Traditional hot toddies were made with whiskey, but rum can also be a great alternative.

Is a hot toddy good for colds?

Many people will turn to a hot toddy for relief when fighting off a cold. The warmth combined with honey, lemon, and ginger can provide relief for a sore throat and congestion.

Can I make an alcohol-free version?

Yes! Skip the bourbon, or use a zero-proof bourbon alternative like Kentucky 74 by Spiritless.

Notes

Any kind of Bourbon will do. I usually use Woodford Reserve. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.

Looking for more cocktail recipes? Try these out:

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

Print Recipe

5 from 1 vote

Bourbon Hot Toddy

Prep Time5

Total Time5

Course: Cocktails

Cuisine: American

Keyword: Bourbon Hot Toddy

Servings: Serving

Calories: 313kcal

Author: Tanya

Equipment

cocktail shaker
Serving glass

Ingredients

1 Ginger tea bag
6 ounces Hot water
3 ounces Bourbon
1 Tablespoon Mild honey
1 Tablespoon Fresh lemon juice
Lemon slice and cinnamon stick for garnish

Instructions

Boil 6 ounces of water in a kettle or a pot.
In a mug, steep the ginger tea bag in the hot water for 3-5 minutes to infuse the water with the ginger flavor.
Remove the tea bag, and add bourbon, honey, and lemon juice to the mug. Stir well to ensure the honey dissolves and the ingredients are well combined.
Garnish with a lemon slice and cinnamon stick. Serve the hot toddy immediately while it is warm.

Notes

Any kind of Bourbon will do. I usually use Woodford reserved. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.

Nutrition

Salmon Marinade

September 21, 2023 by Tanya 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.

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

Soy sauce and salmon go hand in hand, such a beautiful combination. The saltiness of the soy pairs so well with the fatty richness of the salmon. Add to that Dijon mustard, brown sugar, and garlic you have a marinade that's bursting with flavor yet simple and sophisticated.

Salmon is a great vessel for infusing flavors, try this Easy Teriyaki Salmon or this Pressure Cooker Salmon with Creamy Herb Parmesan Sauce. In a hurry? Try this easy Marinated Air Fryer Salmon or Air Fryer Salmon Bites.

Ingredients

Soy Sauce - Adds depth and saltiness. You could also use Tamari or coconut aminos for a gluten-free option.
Dijon Mustard - Provides a slight tang and complements the sweetness of the brown sugar. Try honey mustard for a sweeter flavor.
Light brown sugar - Brown sugar lends a gentle sweetness and helps to balance out the saltiness of the soy sauce. Use maple syrup or honey as another sweetener option.
Minced Garlic - Adds another layer of richness with an aromatic punch. Try minced ginger or a mixture of both for a slight spice with a zesty flavor.
Parsley or green onion - For garnish
Salmon - The best salmon is fresh salmon.

Tools needed for this recipe

Small bowl
Whisk

How To Make A Salmon Marinade

Whisk soy sauce, Dijon mustard, brown sugar, and minced garlic, in a bowl.

Whisking the marinade together in a bowl.

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

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

Suggested cooking times:

Air Fryer - cook at 400 degrees Fahrenheit for

Oven - cook at 425 degrees Fahrenheit for 12-15 minutes.

Grill - grill on medium-high heat for about 12-15 minutes.

How to store your salmon marinade

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

Before Mixing with Salmon:
- If you've made the marinade but haven't used it on the salmon yet, transfer it to an airtight container or a jar with a tight-fitting lid.
- Store in the refrigerator for up to 5 days.
After Mixing with Salmon:
- Do not reuse marinade that has been in contact with raw fish unless it is cooked first to kill any harmful bacteria.
- If you wish to use the marinade as a sauce or glaze, set some aside before adding the salmon.
For Longer Storage:
- You can freeze unused marinade (that hasn't touched raw fish) in ice cube trays or freezer-safe containers. Once frozen, transfer the cubes to a zip-top freezer bag.
- Frozen marinade can last for up to 3 months. Thaw in the refrigerator before using.

Choosing the right cut of salmon

Salmon comes in various cuts, and each has its distinct texture and flavor. Whether it's a meaty king salmon steak, or a delicate sockeye filet, knowing the difference can elevate your dish.

Consider the thickness of your salmon cut when marinating and adjust the marinating times accordingly. Thicker cuts will benefit from a longer marinade to soak up those flavors.

More ways to season your salmon

Salmon Seasoning - My Homemade Salmon Seasoning can be mixed up in just 5 minutes. As well as being really easy to make, it tastes better than any store-bought mix. Use this dry salmon rub immediately, or mix up a bigger batch and store some for later, when you want to add an extra punch of flavor to your favorite salmon dish.

Easy Teriyaki Salmon - All cooked in one pan, it’s ready to serve in less than 20 minutes and the rich sauce is loaded with flavor.

Homemade Fish Seasoning - Add some flavor to your fish dinners with this simple homemade fish seasoning. Made with a blend of dried spices and herbs, it’s a great addition to your pantry and so easy to make!

Homemade Blackening Seasoning - Homemade blackened seasoning is simple to make, combining smoked paprika, cayenne pepper, onion powder and garlic powder, with dried thyme & oregano. It’s really easy to make a big batch too, ready to use with a variety of meats, seafood and vegetables.

Jerk Fish - One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on the flavor and grills well on the BBQ. I marinate whole fish in my homemade Jamaican jerk marinade for at least four hours for maximum flavor.

FAQ's

Can I marinate salmon overnight?

Technically you can, however, it's best to limit the time to avoid the fish from becoming too salty or the texture altering. The recommended time for marinating is 20-30 minutes.

Can I reuse leftover marinade?

It is not recommended to reuse any marinade that has touched raw fish. However, if you want to use it as a sauce, make sure to boil it for a few minutes to kill any harmful bacteria.

Can I use frozen salmon?

Yes! Thaw it properly before marinating. Also, be aware that frozen salmon can oftentimes contain more moisture and water.

How do I know when salmon is done cooking?

Salmon is done when it easily flakes with a fork. It should have a slight translucent center. Avoid overcooking as the salmon will become dry.

Notes

Fresh herbs like dill or rosemary can also be added to the marinade for an added layer of flavor.
Adjust the marinating time depending on the thickness of your salmon. Thicker cuts need a longer soak.

Looking for more mariande recipes? Try these out:

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

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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

Total Time5

Course: Seasoning

Cuisine: American

Keyword: salmon marinade

Servings: 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

Carolina Gold BBQ Sauce (Mustard-Based)

September 20, 2023 by Tanya 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.

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

My 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.

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!

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!

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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

Cook Time5

Total Time15

Course: Condiment, Sauce

Cuisine: American, Southern

Keyword: best carolina gold bbq sauce recipe, carolina gold sauce

Servings: cups

Calories: 593kcal

Author: Tanya

Equipment

Medium saucepan
whisk

Ingredients

¾ cup yellow mustard
½ cup apple cider vinegar
½ cup light brown sugar
2 tablespoon honey
2 tablespoon ketchup
1 teaspoon ground mustard
1 teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon black pepper

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

Honey Bun Cake

September 19, 2023 by Tanya Leave a Comment

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.

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

This 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:

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.

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.

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!

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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

Cook Time30

Cooling Time15

Total Time1

Course: Dessert

Cuisine: American

Keyword: easy cake recipe, easy honey bun cake, old-fashioned honey bun cake, simple honey bun cake

Servings:

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

¾ cup packed light brown sugar
½ cup extra chopped pecans
1 teaspoon ground cinnamon

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

Onion Gravy

September 15, 2023 by Tanya 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.

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

It 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.

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!

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

Cook Time45

Total Time55

Course: Sauce

Cuisine: American

Keyword: best onion gravy, easy onion gravy, rich onion gravy

Servings:

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

Microwave Mashed Potatoes

September 14, 2023 by Tanya 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.

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

I 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.

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!

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.

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!

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

Cook Time12

Total Time22

Course: Side Dish

Cuisine: American

Keyword: easy microwave mashed potatoes, easy potato side dish, microwave mashed potatoes with milk

Servings:

Calories: 268kcal

Author: Tanya

Equipment

Microwave
Large microwave-safe bowl
Potato Masher

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

Homemade Coffee Creamer

September 13, 2023 by Tanya 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.

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

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.

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.

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.

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!

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

Total Time5

Course: Condiment

Cuisine: American

Keyword: homemade coffee creamer

Servings: 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

Air Fryer Salmon Bites

September 5, 2023 by Tanya 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.

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

I love 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.

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.

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.

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!

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

Cook Time8

Total Time18

Course: Main Course

Cuisine: American

Keyword: air fryer salmon bites, crispy air fryer salmon bites, easy salmon bites

Servings:

Calories: 198kcal

Author: Tanya

Equipment

1 Air Fryer
1 Large mixing bowl

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

Salmon Seasoning

September 5, 2023 by Tanya 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.

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

This 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

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!

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

Total Time5

Course: spices

Cuisine: American

Keyword: best salmon seasoning, salmon dry rub, salmon seasoning rub, simple salmon seasoning

Servings:

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

Brown Sugar Syrup

August 30, 2023 by Tanya Leave a Comment

Indulge in the rich flavors of brown sugar in a liquid form. This simple homemade brown sugar syrup recipe elevates your favorite dishes and drinks with ease.

Brown sugar syrup in a glass jar sat on a white plate.

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

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

In recent times, there's been an uptick in making kitchen essentials from scratch. Our brown sugar syrup is a testament to this trend. Its deep molasses notes, inherent in brown sugar, work wonders in your morning coffee, turning it into a café-level treat, or over a stack of fluffy pancakes. And for those cocktail nights? This syrup promises to be your secret ingredient.

Ingredients

Water
Brown Sugar - Light or dark brown sugar will work. Using dark brown sugar will create a richer flavor due to the increased addition of molasses.
Vanilla extract - Delicious addition, but make sure to add it after the sugar syrup is made so you don't burn the vanilla.
Flavor - Try adding a vanilla bean pod, or even a cinnamon stick for added flavor.

Tools needed for this recipe

Saucepan
Whisk
Glass jar for storage

How To Make Brown Sugar Syrup

In a small pot over medium heat, whisk together water and brown sugar and allow the mixture to come to a gentle boil. Stir continuously to prevent the sugar from burning and sticking to the bottom of the pan.

Melted ingredients in a pot with a red whisk.

Continue whisking occasionally until the sugar completely dissolves into the water and the syrup has thickened, about 10 minutes.

Simmering syrup in a pot with a red whisk.

Remove the pot from the heat and carefully stir in the vanilla extract. Allow the syrup to cool down to room temperature.

Once cooled, transfer the syrup to a clean glass bottle or a container with a tight-sealing lid.

How to store sugar syrup

Before storing the syrup, it's essential to let it cool to room temperature. Hot sugar syrup can cause really bad burns if not cooled before handling.

Always store your brown sugar syrup in the refrigerator. Due to its high sugar content, it will act as a preservative, but refrigeration will prevent mold and bacterial growth. Homemade brown sugar syrup should last for about a month in the refrigerator.

If you want to store it more extended, you can freeze the syrup. Place it in a freezer-safe container like Souper Cubes. It may become very viscous but shouldn't freeze solid due to the sugar content. Thaw in the refrigerator and shake or stir well before using.

Uses for Brown Sugar Syrup

Brown sugar syrup, with its rich caramel-like flavor and sweetness, can be a game-changer. Its uses span beyond sweet dishes, breakfasts, and warm drinks.

Coffee: Elevate your regular coffee or tea by adding a splash of brown sugar syrup. It can also be the secret ingredient in your homemade lattes or cappuccinos.
Pancakes and Waffles: Instead of regular maple syrup, drizzle brown sugar syrup over your stack of pancakes or crispy waffles for a twist on the classic breakfast.
Cocktails: Cocktails like an Old Fashioned or Whiskey Sour. Replacing regular sugar or simple syrup with brown sugar syrup can give these drinks a richer taste.
Sauces and Marinades: Add a spoonful to BBQ sauces or marinades for meats, especially pork or chicken. The syrup's sweetness balances the savory and spicy elements, creating a well-rounded flavor.
Desserts: Drizzle over ice cream, custards, or even puddings.
Oatmeal and Porridge: A bit of brown sugar syrup can turn your regular oatmeal or porridge into a breakfast treat.
Fruit Salads: Toss your favorite fruits with a little brown sugar syrup to enhance their natural sweetness. This works exceptionally well with tangy fruits like berries or citrus.
Yogurt and Parfaits: Stir it into plain yogurt or layer it in parfaits for an added depth of flavor.
Grilled Fruits: Grilling fruits like peaches, plums, or pineapples? Brush them with a mix of brown sugar syrup and melted butter for a caramelized treat.

FAQ's

Can I use dark brown sugar?

Absolutely! Dark brown sugar, with its richer molasses content, will give you a deeper more robust flavored syrup.

Notes

Use about 1-2 Tablespoons of syrup per 1 cup of liquid.
If you're looking to make a cookie dough-flavored coffee syrup, whisk in 2 teaspoons of unsweetened coconut powder along with the sugar and water.
Use this syrup in your favorite beverages, desserts, and pancakes, or use it to sweeten up your coffee or cocktails.
Store the syrup in the refrigerator for up to a month.

Looking for more 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!

Print Recipe

5 from 1 vote

Brown sugar syrup recipe

Indulge in the rich flavors of brown sugar in a liquid form. This simple homemade brown sugar syrup recipe elevates your favorite dishes and drinks with ease.

Prep Time5

Cook Time10

Total Time15

Course: Condiment

Cuisine: American

Keyword: brown sugar syrup

Servings: servings

Calories: 53kcal

Author: Tanya

Ingredients

1 cup water
1 cup dark brown sugar or light brown sugar, packed
1 teaspoon vanilla extract

Instructions

In a small pot over medium heat, whisk together water and brown sugar and allow the mixture to come to a gentle boil. Stir continuously to prevent the sugar from burning and sticking to the bottom of the pan.
Continue whisking occasionally until the sugar completely dissolves into the water and the syrup has thickened, about 10 minutes.
Remove the pot from the heat and carefully stir in the vanilla extract. Allow the syrup to cool down to room temperature.
Once cooled, transfer the syrup to a clean glass bottle or a container with a tight-sealing lid.

Notes

Use about 1-2 Tablespoons of syrup per 1 cup of liquid.
If you're looking to make a cookie dough flavored coffee syrup, whisk in 2
teaspoons of unsweetened coconut powder along with the sugar and water.
Use this syrup in your favorite beverages, desserts, pancakes, or use it to
sweeten up your coffee or cocktails.
Store the syrup in the refrigerator for up to a month.

Nutrition

How to Cut Collard Greens: 4 Techniques

August 24, 2023 by Tanya Leave a Comment

Collard greens, a hearty and nutritious leafy green, are a staple in many cuisines. Not only are they packed with vitamins and minerals, but they are also versatile. Cutting collard greens may seem straightforward, but vary your technique, and you can amp up your home-cooked dishes.

collard greens on white marble countertop. whole leaves, chopped leaves, and sliced leaves

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

Prepping Your Collard Greens

You will want to prep your collard greens before cutting them. Choosing fresh ones is crucial. Look for leaves with vibrant green without any yellow or brown spots. The leaves should be firm and not wilted.

Once you've made your selection, wash them thoroughly. Dirt and grit tend to hide in the nooks and crannies, so a thorough rinse in cold water is essential. You can soak them in water for a few minutes to remove dirt. Afterward, pat them dry with a clean kitchen towel or use a salad spinner to remove excess water.

How to Cut Collard Greens

In Half

How to Cut: This is the simplest method. Lay a leaf flat on the chopping board and cut it in half along its length. If you prefer, remove the stem before slicing then in half. The stem can be hard and fibrous.
Best Recipe: Collard Green Wraps. Use the half-cut collard greens as a healthier alternative to tortillas or bread. Fill them with your choice of proteins, veggies, and sauces. They're sturdy enough to hold fillings and offer a delightful crunch.

Chopped

How to Cut: Remove the tough stem from the center of the leaf. Stack several leaves on top of each other, roll them up tightly, and then slice the collard greens in half lengthways. Then chop across the roll to get roughly square pieces.
Best Recipe: Pressure Cooker Collard Greens. These Pressure Cooker Collard Greens are tasty and cooked in half the time of the traditional stovetop method. Made with a smoked turkey leg, the broth, a.k.a pot liquer, makes this dish absolute amazing.

collard greens stacked on top of each other

hand removing stem from collard green with knife

Sliced

How to Cut: Start by de-stemming the leaf. Stack and roll several leaves, then slice the roll longitudinally to get long, ribbon-like strips.
Best Recipe: Collard Green Soup. This hearty collard green soup melds the earthy flavors of the greens with a savory broth, providing warmth and comfort in every spoonful. Enhanced with smoked ham and black-eye peas, it offers a perfect balance of nutrition and rich taste.

Finely Sliced

How to Cut: This method is similar to the sliced technique, but you'll want to make your cuts closer together to get very thin strips.
Best Recipe: Collard Greens Salad. This salad Combines the boldness of collard greens with zesty red onion, sweet carrots, and briny feta cheese. Once prepped, add this bacon dressing for the perfect meld of flavors.

The method you employ to slice your collard greens can impact the dish's texture and final outcome. Test these chopping approaches and related recipes to explore novel ways to appreciate this flexible vegetable.

Microwave Sweet Potato

August 22, 2023 by Tanya Leave a Comment

Microwave sweet potatoes offer a fusion of convenience and flavor, transforming this humble root vegetable into a quick and versatile bite. Whether you're short on time or simply craving one, microwaving sweet potatoes is an easy technique that retains their natural goodness without the lengthy oven commitment.

Two sweet potatoes cut open on a white plate.

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

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

Microwaved sweet potatoes are an excellent base for savory and sweet toppings. They pair well with herbs, cheeses, nuts, and even fruits, allowing you to customize your potatoes according to your liking. So, whether you're seeking a nutritious weeknight meal or a quick snack, the microwave proves to be a remarkable tool in bringing out the best in sweet potatoes.

You can also use this method for prepping sweet potatoes for other recipes, like pies or casseroles.

Find even more ways to enjoy sweet potatoes with my Sweet Potato Soup Recipe, Southern Style Sweet Potato Casserole, and this sweet Southern Sweet Potato Pie.

A cut open sweet potato with a pat of butter on it.

Ingredients

Sweet potatoes - Use medium sweet potatoes about 8 oz each.
Oil, salt, and pepper - Seasonings are optional but recommended.

Tools needed for this recipe

Microwave
Fork
Microwave safe dish

How To Make A Microwave Sweet Potato

Clean the sweet potato. Use a brush to scrub it under cool running water. Then, use a fork to prick the sweet potato all around.

Testing the doneness of a sweet potato with a fork.

Place the sweet potato on a microwave-safe plate. Microwave on high for 5-11 minutes, flipping the sweet potatoes halfway through, depending on the wattage of your microwave. See the suggested times below.

Two sweet potatoes on a plate in the microwave.

Once done, you'll be able to stick a fork into the flesh easily. Then, let it rest for a few minutes. It will be extremely hot when it comes out of the microwave, so let it rest for a few minutes to cool down.

Cut it open and season to taste.

How to store

Store leftover microwaved sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven when you're ready to enjoy them again.

Can I freeze whole cooked sweet potatoes? Yes, you can freeze whole-cooked sweet potatoes. First, let them cool completely, then individually wrap each sweet potato in plastic wrap or aluminum foil, then store in the freezer. When you want to use them, thaw them in the refrigerator and reheat them as needed. Keep in mind that freezing might slightly change their texture, so they'll be best for mashed or pureed dishes. Use them within a few months for the best quality.

Ways to serve microwaved sweet potatoes

Classic Butter and Cinnamon: Top the microwaved sweet potato with a pat of butter, a sprinkle of cinnamon, and a drizzle of honey or maple syrup for a simple treat.

Savory Herbs: Mash the sweet potato and mix in chopped fresh herbs like rosemary, thyme, and parsley. Season with a pinch of salt and pepper.

Tex-Mex Delight: Load up the sweet potato with black beans, diced avocado, salsa, and a dollop of Greek yogurt for a Tex-Mex-inspired meal.

Maple Glazed Pecans: Mix chopped toasted pecans with a touch of melted butter and maple syrup. Spoon this mixture over the sweet potato for a warm and crunchy topping.

Mediterranean Medley: Stuff the sweet potato with cooked quinoa, chopped cucumber, red onion, cherry tomatoes, and crumbled feta cheese. Finish with a drizzle of olive oil and a squeeze of lemon.

Cranberry Pecan Mix: Combine dried cranberries and chopped toasted pecans, then scatter over the sweet potato for a festive option.

Eggs and Avocado: Top the sweet potato with a poached or fried egg and slices of ripe avocado. This makes for a hearty and satisfying breakfast.

FAQ's

How do I choose the right sweet potato?

Look for sweet potatoes that are uniform in size and free from blemishes or bruises. Choose ones that are similar in thickness for even cooking.

Can I wrap sweet potatoes before putting them in the microwave?

Wrapping sweet potatoes in a damp paper towel or microwave-safe plastic wrap can help create steam and speed up the cooking process. Just be sure not to wrap them too tightly.

Can I still get a crispy skin on a sweet potato in the microwave?

While microwaving won't produce the same crispy skin as baking in an oven, you can achieve a slightly crispy texture by finishing microwaved sweet potatoes in a hot oven for a few minutes.

Notes

You can rub a little oil, salt, and pepper on the skin of the sweet potato before microwaving if you plan on eating it as a baked sweet potato. You could add a pat of butter, a sprinkle of cinnamon, or a drizzle of maple syrup for a sweet version.
For a savory version, try a sprinkle of sea salt and cracked black pepper, or a dollop of Greek yogurt and a drizzle of olive oil.
I use this method when using mashed sweet potato in another recipe, like sweet potato pie. Just cook in the microwave as instructed, peel the skin, and mash the potatoes before proceeding with other recipes.
After the initial time, check the sweet potato for doneness (it should be soft and easy to pierce with a fork). If it's not done, continue microwaving in 1-minute intervals until it is.
The cooking time of a sweet potato in a microwave can vary greatly depending on the wattage of the microwave and the size of the potato. Below is a rough guide on how long you should initially set the microwave for, based on its wattage.

Microwave Wattage & Minutes

600 Watts. 10-11 minutes
800 Watts. 8-9 minutes
1000 Watts. 5-6 minutes
1200 Watts. 4-5 minutes

Looking for more sweet potato 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!

Print Recipe

5 from 1 vote

Microwave sweet potato

Whether you're short on time or simply craving one, microwaving sweet potatoes is an easy technique that retains their natural goodness without the lengthy oven commitment.

Prep Time5

Cook Time8

Total Time13

Course: Side Dish

Cuisine: American

Keyword: microwave sweet potato

Servings: servings

Calories: 194kcal

Author: Tanya

Ingredients

2 medium sweet potatoes about 8 oz each
Oil salt, and pepper (optional)

Instructions

Clean the sweet potato. Use a brush to scrub it under cool running water. Then, use a fork to prick the sweet potato all around.
Place the sweet potato on a microwave-safe plate. Microwave on high for 5-11 minutes, flipping the sweet potatoes halfway through, depending on the wattage of your microwave. See the suggested times below.
Let it rest for a few minutes. It will be extremely hot when it comes out of the microwave, so let it rest for a few minutes to cool down.
Cut it open and season to taste.

Notes

You can rub a little oil, salt, and pepper on the skin of the sweet potato before microwaving if you plan on eating it as a baked sweet potato. You could add a pat of butter, a sprinkle of cinnamon, or a drizzle of maple syrup for a sweet version.
For a savory version, try a sprinkle of sea salt and cracked black pepper, or a dollop of Greek yogurt and a drizzle of olive oil.
I use this method when using mashed sweet potato in another recipe, like sweet potato pie. Just cook in the microwave as instructed, peel the skin, and mash the potatoes before proceeding with other recipes.
After the initial time, check the sweet potato for doneness (it should be soft and easy to pierce with a fork). If it's not done, continue microwaving in 1-minute intervals until it is.
The cooking time of a sweet potato in a microwave can vary greatly depending on the wattage of the microwave and the size of the potato. Below is a rough guide on how long you should initially set the microwave for, based on its wattage.
Microwave Wattage & Minutes
600 Watts
10-11 minutes
800 Watts
8-9 minutes
1000 Watts
5-6 minutes
1200 Watts
4-5 minutes

Nutrition

Cinnamon Butter

August 15, 2023 by Tanya Leave a Comment

Indulge in the sweet and warmly spiced delight of homemade cinnamon butter. This easy-to-follow recipe transforms simple unsalted butter into a tasty spread that adds a burst of flavor to your favorite foods.

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

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

With just a handful of ingredients and a few minutes, you'll transform everyday unsalted butter into a luxurious spread that elevates your favorite dishes. Imagine the rich, creamy goodness of butter meeting the comforting warmth of cinnamon, spread on a fresh homemade roll or cornbread muffin. Perfection!

Love this take on a butter spread? Then you'll also love my Homemade Honey Butter Recipe!

Ingredients

Unsalted butter - Softened, room-temperature butter is ideal for this recipe as it will blend easily.
Light brown sugar - Packed brown sugar. Use dark brown sugar for a richer flavor.
Cinnamon - Ground cinnamon adds the warmth and flavor we love about cinnamon butter.
Kosher salt - The addition of salt helps to balance the sweetness.

Tools needed for this recipe

Hand Mixer
Mixing bowl
Jar or airtight container

How To Make Cinnamon Butter

In a mixing bowl, combine the softened butter, brown sugar, cinnamon, and kosher salt.

Using a hand mixer or a wooden spoon, blend the ingredients until they're smooth and well combined.

Ingredients added to a mixing bowl together.

Taste the mixture, and adjust the ingredients if necessary based on your preference.

Transfer the cinnamon butter to a jar or an airtight container and refrigerate.

When ready to use, spread or dollop onto your choice of foods such as toast, muffins, or pancakes.

How to store

Cinnamon butter can be stored in the refrigerator for up to 2 weeks. Before using, let it sit at room temperature for a few minutes to soften, ensuring the best spreadability and flavor release.

Recipe Variations

Chai Spice Cinnamon Butter: Elevate your butter with the aromatic spices of chai. Add a pinch of ground cardamom, cloves, ginger, and nutmeg to the cinnamon butter mixture. This variation is perfect for adding a cozy, spiced twist to your morning bagels or oatmeal.

Chocolate Cinnamon Butter: Satisfy your chocolate cravings by mixing in a tablespoon of cocoa powder or melted chocolate chips with your cinnamon butter. The combination of chocolate and cinnamon creates a yummy spread for crepes, French toast, or even as a dip for fresh fruit.

Pumpkin Spice Cinnamon Butter: Embrace the flavors of the fall season by blending pumpkin spice into your cinnamon butter. This variation is a delightful addition to muffins, quick bread, or even stirred into a warm bowl of oatmeal.

Uses

This is a favorite condiment in my house and can be used with so many dishes! I tend to keep it simple and spread it on toast, but I also like to add it to my breakfast spread.

Spread cinnamon butter over stacks of pancakes and waffles for a twist on traditional butter or maple syrup. The sweet and spicy notes will make your breakfast feel truly special.

Cinnamon butter is also a perfect spread for freshly-baked muffins, quick bread, or rolls.

Lastly, for a touch of sweetness, this butter can be used in some of your favorite vegetables.

FAQ's

Can I freeze cinnamon butter?

Yes, you can freeze butter for up to three months. Thaw it in the refrigerator before use.

Can I use salted butter instead of unsalted?

While you can use salted butter, using unsalted butter allows you to control the level of saltiness in the final product. If using salted butter, omit the salt from the recipe.

How long does cinnamon butter last?

Properly stored in the refrigerator, this butter can remain fresh for up to two weeks.

Notes

Ensure the unsalted butter is at room temperature. If it's not, you can soften it quickly by microwaving it on a low setting in short bursts, being careful not to melt it.
This butter is not just for bread or muffins; it's a versatile spread that can also be melted over cooked carrots, yams, or even used in baked goods for an extra layer of flavor.

Looking for more condiment 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!

Print Recipe

5 from 2 votes

Cinnamon Butter

Prep Time10

Total Time10

Course: Condiment

Cuisine: American

Keyword: cinnamon butter

Servings: servings

Calories: 129kcal

Author: Tanya

Ingredients

½ cup unsalted butter softened 1 stick, room temperature
¼ cup packed light brown sugar
1 ½ teaspoons cinnamon
⅛ teaspoon kosher salt

Instructions

In a mixing bowl, combine the softened butter, brown sugar, cinnamon, and kosher salt.
Using a hand mixer or a wooden spoon, blend the ingredients until they're smooth and well combined.
Taste the mixture, and adjust the ingredients if necessary based on your preference.
Transfer the cinnamon butter to a jar or an airtight container and refrigerate.
When ready to use, spread or dollop onto your choice of foods such as toast, muffins, or pancakes.

Notes

Ensure the unsalted butter is at room temperature. If it's not, you can soften it quickly by microwaving it on a low setting in short bursts, being careful not to melt it.
Cinnamon butter can be stored in the refrigerator for up to 2 weeks. Before using, let it sit at room temperature for a few minutes to soften, ensuring the best spreadability and flavor release.
This butter is not just for bread or muffins; it's a versatile spread that can also be melted over cooked carrots, yams, or even used in baked goods for an extra layer of flavor.

Nutrition

Roast Beef Sliders

August 14, 2023 by Tanya 2 Comments

For a quick and easy midweek dinner, try my roast beef sliders. The soft slider buns are layered with thin slices of roast beef, spicy jalapeños, pepper jack cheese, and a delicious mayonnaise and horseradish sauce. They are then baked in a hot oven till golden on the top, and gooey on the inside.

Toasted roast beef sliders on a white plate, with a glass dish of sliders set alongside.

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

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

My easy roast beef sliders are always a hit with the family, and I rarely have any leftovers. They are less cooking and more of an assembly job and can be pulled together in just 10 minutes. I like to layer my roast beef sliders with jalapeños and horseradish sauce which adds a subtle fiery heat.

Inspired by the roast beef sliders from Arby's, I make these similar by adding jalapeno (although Aryby's uses fire-roasted jalapeños) and covering the sliders before warming them, to ensure the bread stays nice and soft.

I bake roast beef sliders in the oven, ready to enjoy in just 15 minutes, making this a winning dinner option any night of the week. Serve as they are straight from the oven, or add some Au Jus.

If your family enjoys sliders, then try some of these great-tasting slider recipes, my Fried Chicken Sliders or my Pepperoni Pizza Sliders. You may also like my other sandwich recipes, like these Korean Sloppy Joes.

Ingredients

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

Slider buns - use a pack of 12, like Hawaiian rolls
Roast beef - opt for deli roast beef that's ultra-thin sliced
Sliced jalapeños - from a jar.
Pepper jack cheese - opt for extra thin slices.
Mayonnaise
Prepared horseradish

How to make roast beef sliders

A pack of 12 slider buns, sliced through the middle.

A glass oven proof dish with a the bottom half of 12 slider buns set on the bottom topped with thin slices of roast beef.

Preheat the oven to 350 degrees Fahrenheit.
Spray a 13x9-inch pan with cooking spray or line it with foil paper. Set aside.
Take rolls and use a bread knife to slice the rolls in half, separating the tops from the bottoms.
Place the bottom layer of rolls in the prepared baking dish.
Layer the thinly sliced roast beef evenly over the bottom halves of the buns.

A glass oven proof dish with a the bottom half of 12 slider buns set on the bottom topped with thin slices of roast beef and sliced jalapenos.

A glass oven proof dish with a the bottom half of 12 slider buns set on the bottom topped with thin slices of roast beef and jalapenos, topped with slices of pepper jack cheese.

Sprinkle the jalapenos over the roast beef.
Lay the pepper jack cheese over the jalapenos and roast beef.

A small bowl with a combination of mayonnaise and prepared horseradish being mixed with a wooden spoon.

The top 12 slider buns spread with the mayonnaise and horseradish mixture.

In a small bowl, combine the mayonnaise and horseradish.
Spread this mixture over the bottom of the top halves of the slider buns. Place the top halves of the slider buns on top of the cheese.
Cover the baking pan and bake in the oven for 15-20 minutes, until the cheese has melted.
Remove from oven and remove the foil. Use a knife to cut the sliders apart before serving.

Expert Tips

These tips will help you make the best roast beef sliders you've ever tried.

If you prefer crispier sliders, spread melted butter on top of the sliders and bake uncovered for 15 minutes. Only do this just before you put them in the oven, to stop the tops from becoming too wet.
Make sure you don't spread the mayonnaise horseradish mixture on the bottom layer of slider rolls, that must be covered with the roast beef. This mixture is only added to the top layer, otherwise, you will have soggy sliders.

Close up of 3 toasted roast beef sliders on a white plate.

Flavor variations!

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

I've used thinly sliced roast beef, but you can use thin slices of ham, chicken, or even sliced salami or pepperoni.
I've used pepper jack cheese, but you can swap this for thin slices of cheddar, Swiss, or mozzarella cheese.
A layer of sauteed carmelized onions or mushrooms would be a great addition.
Swap the horseradish for some yellow or Dijon mustard.

How to serve roast beef sliders

Hawaiian roll roast beef sliders make a great lunch or dinner option. Serve the sliders as they are, or with an Au Jus Sauce.

Sliders work well with salad sides, try my Creamy Dill Potato Salad, Fresh Corn Salad, or Collard Green Salad. Or some of my favorite veggie sides like Air Fryer Corn on the Cob, or Sweet Potato Wedges.

Sliders make a great party or games night snack too and work well with other snacks like my Pepperoni Pizza Sliders, Air Fryer Pretzel Bites, or Oven-Baked Hot Dogs. This recipe is easily doubled if you are catering to larger numbers.

How to store

To refrigerate: These sliders are best served hot, straight from the oven. However, leftovers can be stored in an airtight container in the refrigerator for 3 days. When ready to heat up, place it back into a hot oven to warm through.

To freeze: You can assemble these sliders, then wrap in kitchen foil and place them into a Ziploc bag. Store in the freezer for up to 3 months. When ready to enjoy, place into an oven-proof dish and cook from frozen, although they will take a little extra time in the oven.

Make ahead: You can assemble the sliders earlier in the day, then pop them in the oven when you are ready to enjoy. Just ensure that you layer them up exactly as I’ve suggested in the recipe card, as this will stop the horseradish sauce from running into the bread and making it soggy.

Close up of 2 toasted roast beef sliders on a white plate.

FAQs

How do you keep sliders from becoming soggy?

The trick to avoiding soggy sliders is to ensure that the layer directly on top of the bottom layer of slider buns, is a dry layer. I started with a layer of roast beef, before adding wetter ingredients like the jalapeños. I only add the mayonnaise and horseradish mixture to the top layer of the bun.

How long should sliders go in the oven?

Sliders should be baked long enough to warm the meat and melt the cheese. This should take about 15 minutes in the oven at 350F.

Do I need to cover the sliders with foil?

If you prefer your buns not to get crispy, then cover them with foil. If you prefer a crispy crust, leave them uncovered.

How many sliders per person?

I would allow 1-2 sliders per person, depending on whether you are serving it as a snack or as a main meal with other side dishes.

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

Print Recipe

4.50 from 4 votes

Roast Beef Sliders

For a quick and easy mid week dinner, try my roast beef sliders. The soft slider buns are layered with thin slices of roast beef, spicy jalapeños, pepper jack cheese and a delicious mayonnaise and horseradish sauce.

Prep Time10

Cook Time12

Total Time22

Course: Main Course, Snack

Cuisine: American

Keyword: easy roast beef sliders, roast beef sliders hawaiian rolls, roast beef sliders in oven, roast beef sliders with horseradish sauce

Servings:

Calories: 421kcal

Author: Tanya

Ingredients

12 count slider buns like Hawaiian rolls
14 oz deli roast beef ultra-thin sliced
½ cup sliced jalapeños from a jar and drained
2 oz pepper jack cheese extra thinly sliced
½ cup mayonnaise
1 tablespoon prepared horseradish

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 13x9-inch pan with cooking spray or line it with foil paper. Set aside.
Take rolls and use a bread knife to slice the rolls in half, separating the tops from the bottoms. Place the bottom layer of rolls in the prepared baking dish. Layer the thinly sliced roast beef evenly over the bottom halves of the buns. Sprinkle the jalapenos over the roast beef. Lay the pepper jack cheese over the jalapenos and roast beef.
In a small bowl, combine the mayonnaise and horseradish. Spread this mixture over the bottom of the top halves of the slider buns. Place the top halves of the slider buns on top of the cheese.
Cover the baking pan and bake in the oven for 15-20 minutes, until the cheese has melted. Remove from oven and remove the foil. Use a knife to cut the sliders apart before serving.
Serve as is or with an au jus sauce.

Notes

If you prefer crispier sliders, spread melted butter on top of the sliders and bake uncovered for 15 minutes.
Using extra thin sliced cheese and deli meat will work best in these sliders. The extra thin slices will melt better in the oven.

Nutrition

Au Jus Recipe

August 14, 2023 by Tanya Leave a Comment

Au jus is a French cooking term meaning "with juice", and it refers to a simple thin gravy. I show you how to make my beef au jus recipe using beef broth, red wine, and seasoning. This deliciously savory gravy takes mere minutes to prepare but will elevate the flavor of any beef-based dish you serve it with.

A glass bowl filled with au jus with some roast beef sliders set alongside.

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

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

This is the best au jus recipe as it contains a few simple ingredients most of you will have in your stores at home. It can be prepared, cooked, and ready to serve in around 10 minutes. Yes, making a traditional au jus really is that straightforward.

This is one of my go-to mid-week recipes when I want to add an extra layer of flavor to beef-based dishes like my Roast Beef Sliders.

Homemade sauces and gravies are a great way of elevating the flavor of dishes. Try my Grandma's Giblet Gravy, Brown Gravy Recipe, Easy Gravy without Drippings, and my Gravy with Drippings.

Au jus ingredients

Here's what you'll need to make this recipe:

Unsalted butter - is best to stop the au jus becoming too salty.
Italian seasoning
Cornstarch
Onion powder
Garlic powder
Beef broth - use a good quality store-bought broth or a homemade beef broth.
Red wine - I use Cabernet Sauvignon.
Salt - taste before adding any salt, as don't want to over-season the sauce.
Fresh ground Black pepper

How to make au jus

In a small saucepan, melt the unsalted butter over medium heat. Add the Italian seasoning, cornstarch, onion powder, and garlic powder to the saucepan, stirring well for about 20 seconds.

A small saucepan with melted butter and seasoning.

Pour in the beef broth and red wine and let the mixture simmer on low heat for about 5-7 minutes, stirring occasionally, allowing the flavors to meld together. Season with salt and pepper to taste, adjusting the seasoning according to your preference.

A small saucepan filled with au jus ingredients.

Remove the saucepan from the heat. Strain the au jus to remove the Italian seasoning. Transfer to a serving container or gravy boat.

Recipe variations

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

For a richer flavor, consider using homemade beef broth or a high-quality store-bought version. The quality of the broth will significantly impact the taste of the finished gravy.
If you do not wish to use wine, you can substitute it with additional beef broth.
Not using wine, add a splash of Worcestershire sauce to add a touch of acidity.
Add fresh herbs like parsley, rosemary, or thyme to the sauce while it is cooking. Just remember to remove it before serving.

How to serve

This is a beef au jus recipe, so I serve it alongside beef-based dishes. It is perfect with my Boneless Roast Beef, or Air Fryer Beef Tenderloin, as part of the weekend's roast. Or try it with my Perfect Air Fryer Grilled Steak.

However, also it makes a quick and easy gravy, enhancing the flavor of simple midweek dinner dishes, like my Roast Beef Sliders.

A glass bowl filled with au jus and a roast beef slider set alongside.

How to store

Make ahead: Get ahead by making earlier in the day, or the day before, and store in the refrigerator until you are ready to warm up and serve.

To refrigerate: Once made, store in an airtight container in the refrigerator for 3 days. When ready to serve, place in a small saucepan on the stovetop to warm through.

To freeze: Once cooked and cooled, place into an airtight container and store in the freezer for up to 3 months.

FAQ's

What is au jus?

Au jus is a French term meaning "with juice". It is a light gravy made with broth, wine, and a variety of seasonings. It is served alongside meat-based dishes like beef, chicken, veal, and lamb to enhance the flavor.

What's the difference between au jus and gravy?

Au jus and gravy contain similar ingredients, however, au jus is a lot thinner than regular gravy, which is often thickened with a lot more flour or cornstarch.

Is au jus gluten-free?

Yes, this recipe is gluten-free, just ensure you use a gluten-free beef broth.

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

Print Recipe

4.67 from 3 votes

Au Jus Recipe

Beef au jus recipe using beef broth, red wine and seasoning. A delicious savory gravy that takes mere minutes to prepare, but will elevate the flavor of any beef based dish you serve it with.

Prep Time5

Cook Time5

Total Time10

Course: Condiment, Sauce

Cuisine: American, French

Keyword: au jus recipe, beef au jus recipe, best au jus recipe, easy au jus, how to make au jus, traditional au jus

Servings:

Calories: 72kcal

Author: Tanya

Equipment

Small saucepan

Ingredients

2 Tablespoons unsalted butter
½ teaspoon Italian seasoning
½ teaspoon cornstarch
½ teaspoon onion powder
¼ teaspoon garlic powder
1 ½ cup beef broth
¼ cup red wine I used Cabernet Sauvignon
salt and pepper to taste

Instructions

In a small saucepan, melt the unsalted butter over medium heat.
Add the Italian seasoning, cornstarch, onion powder, and garlic powder to the saucepan, stirring well for about 20 seconds.
Pour in the beef broth and red wine and let the mixture simmer on low heat for about 5-7 minutes, stirring occasionally, allowing the flavors to meld together.
Season the au jus with salt and pepper to taste, adjusting the seasoning according to your preference.
Remove the saucepan from the heat. Strain the au jus to remove the Italian seasoning.
Transfer the au jus to a serving container or gravy boat.

Notes

For a richer flavor, consider using homemade beef broth or a high-quality store-bought version. The quality of the broth will significantly impact the taste of the au jus.
If you do not wish to use wine, you can substitute it with additional beef broth.

Nutrition

Sweet Potato Pancakes

August 10, 2023 by Tanya Leave a Comment

These Sweet Potato Pancakes are a delicious take on regular pancakes. To a basic pancake batter, I add mashed sweet potatoes, brown sugar, and the warming flavor of pumpkin pie spice. The result is these light and fluffy pancakes that are utterly delicious.

A stack of sweet potato pancakes on a black plate with a jug of maple syrup served alongside.

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

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

When the weekend rolls around, I like to take a little more time over breakfast, and these fluffy sweet potato pancakes are the perfect addition to the family breakfast table. This is a very easy sweet potato pancakes recipe and hands-on preparation time is minimal.

As sweet potatoes are naturally sweet, there's no need to add excessive sugar to the pancake batter. I add only 2 tablespoons of brown sugar to the batter, which makes 6 pancakes.

When I'm ready to serve, I like a sprinkle of powdered sugar and maple syrup. But if time allows, then I love to top my pancakes with a spoon or two of my Blueberry Compote!

If your family love pancakes as much as mine do, try some of our favorite breakfast recipes, including my Banana Oatmeal Pancakes, Sheet Pan Pancakes, Dutch Baby Pancakes, or these Quick & Easy Jamaican Banana Fritters.

Ingredients

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

Dry ingredients: All-purpose flour, Baking powder, Kosher Salt, Pumpkin pie spice
Wet ingredients: Milk (I use 2%, but any kind would work), Eggs (lightly beaten), melted unsalted butter, brown sugar, vanilla extract
Mashed sweet potato - 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 sweet potato puree, just make sure it doesn't have any added sugar.
Cooking spray

Sweet potato pancakes recipe ingredients.

Equipment

Large Mixing Bowl: This will be used for mixing the dry ingredients, such as the flour, baking powder, salt, and pumpkin pie spice.
Medium Mixing Bowl: For whisking together the wet ingredients - milk, eggs, butter, brown sugar, vanilla extract, and mashed sweet potato.
Whisk: To combine ingredients in both the wet and dry mixtures, ensuring a smooth consistency.
Skillet or Griddle: For cooking the pancakes.
Spatula: For flipping the pancakes and ensuring they cook evenly on both sides.
Measuring Cups and Spoons: You'll need these to measure out your ingredients correctly, including the flour, baking powder, salt, pumpkin pie spice, milk, butter, brown sugar, vanilla extract, and mashed sweet potato.
Ladle or Cup: For pouring the pancake batter onto the skillet. This will help you get even portions and nicely shaped pancakes.

How to make sweet potato pancakes

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice until well combined. Set aside.

A large mixing bowl filled with flour, baking powder, salt and pumpkin pie spice.

Whisk the milk, eggs, melted butter, brown sugar, and vanilla extract in a separate bowl until smooth.

Add the mashed sweet potato and whisk. You will have bits of sweet potato in the mixture.

A glass bowl filled with milk, eggs, sweet potato, melted butter, brown sugar and vanilla extract.

Gradually pour the wet mixture into the dry ingredients, stirring gently. Mix just until the batter is combined; be careful not to over-mix. Allow the mixture to sit for 20 minutes.

A large mixing bowl filled with sweet potato pancake batter.

Preheat a skillet or griddle over medium heat and lightly grease it with cooking spray. Pour about ¼ cup portions of the batter onto the skillet for each pancake. Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip and cook for 1-2 minutes on the other side or until golden brown and cooked through. Remove the pancakes from the griddle and keep them warm.

Two sweet potato pancakes on a non-stick skillet.

Continue with the remaining batter. Serve the sweet potato pancakes warm with toppings such as maple syrup, butter, or a sprinkle of powdered sugar.

A plate topped with 3 sweet potato pancakes, with a cup of coffee and small dish of butter set alongside.

Tanya's Top Tips

These tips will help you make the best sweet potato pancakes you've ever tried.

Allowing your batter to sit for 20 minutes before pouring on the griddle will make your pancakes 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. The ideal batter should be pourable but not overly runny.
Grease the griddle or pan between each batch of pancakes. That will allow the pancakes to brown more evenly on all batches.
When I have leftover sweet potato, I mash it and store it in an airtight bag in the freezer. Ready to whip up a batch of these pancakes at a later date.

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 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 smashed squash or pumpkin.

A stack of sweet potato pancakes on a black plate, being dusted with icing sugar, and with a jug of maple syrup served alongside.

What to serve with sweet potato pancakes

A stack of sweet potato pancakes makes the perfect breakfast or brunch dish. However, I'd also be happy with a warm pancake with my favorite cup of coffee as a mid-afternoon pick-me-up.

When it comes to topping your pancakes, you can be as creative as you wish. Here are some suggestions for toppings:

Cinnamon Butter
Maple syrup, runny honey or a sprinkle of powdered sugar
Fresh berries
Sliced bananas
Slices of cinnamon-stewed apples
Fried apples

A stack of sweet potato pancakes with a jug of maple syrup being poured over.

How to store

To refrigerate: Once cooked and cooled, leftover pancakes can be stored 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 pancakes into a Ziploc bag or airtight container and store in the freezer for up to 3 months. Defrost before reheating in the microwave.

Make ahead: Make the pancake batter earlier in the day, then store in the refrigerator until you are ready to cook the pancakes.

A stack of sweet potato pancakes on a black plate with a section of pancake cut out.

FAQs

Why are my pancakes dense and heavy?

If your pancakes are dense, you have probably been too heavy-handed when mixing the pancake batter. Only mix the batter till it comes together, then set aside to rest.

You may also have used too much flour, and as a result the pancake batter is too thick.

Are sweet potato pancakes healthy?

These pancakes are sweetened with sweet potato, which means I use less brown sugar in the pancake batter than regular pancakes. However, the recipe can be adapted, and you can leave the brown sugar out of the pancake batter if you prefer a lower-sugar pancake.

To further reduce sugar, watch the toppings you add and go with Greek yogurt and fresh berries.

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

Print Recipe

5 from 2 votes

Sweet Potato Pancakes

These Sweet Potato Pancakes are a delicious take on regular pancakes. To a basic pancake batter add mashed sweet potatoes, brown sugar and the warming flavor of pumpkin pie spice. The result are these light and fluffy pancakes that are utterly delicious.

Prep Time25

Cook Time5

Total Time30

Course: Dessert

Cuisine: American

Keyword: fluffy sweet potato pancakes, sweet potato pancakes recipe

Servings:

Calories: 255kcal

Author: Tanya

Equipment

Ingredients

1 ½ cup all purpose flour
1 Tablespoon baking powder
1 teaspoom salt
1 teaspoon pumpkin pie spice
1 cup milk
2 large eggs lightly beaten
2 Tablespoons unsalted butter melted and cooled
2 Tablespoons packed brown sugar
1 teaspoon vanilla extract
1 cup mashed sweet potato
cooking spray

Instructions

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice until well combined. Set aside.
In a separate bowl, whisk the milk, eggs, melted butter, brown sugar, and vanilla extract until smooth. Add the mashed sweet potato and whisk. You will have bits of sweet potato in the mixture.
Gradually pour the wet mixture into the dry ingredients, stirring gently. Mix just until the batter is combined; be careful not to over mix.
Allow the mixture to sit for 20 minutes.
Preheat a skillet or griddle over medium heat and lightly grease it with cooking spray. Pour about ¼ cup portions of the batter onto the skillet for each pancake.
Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes on the other side or until they are golden brown and cooked through.
Remove the pancakes from the griddle and keep them warm. Continue with the remaining batter. Serve the sweet potato pancakes warm with toppings such as maple syrup, butter, or a sprinkle of powdered sugar.

Notes

Allowing your batter to sit for 20 minutes before pouring on the griddle will allow your pancakes to be airy and fluffy.
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.
If the batter seems too thick or thin, adjust by adding a touch more milk or flour respectively to achieve the desired consistency. The ideal batter should be pourable but not overly runny.

Nutrition

Pecan Pie Martini

August 7, 2023 by Tanya Leave a Comment

Our pecan pie martini is a perfect blend of nutty and sweet flavors making this cocktail an ideal choice for cozy evenings, holiday events, or simply treating yourself to a sophisticated dessert cocktail. This post is intended for an audience of 21 and over only.

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

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

If you love a cozy and sweet cocktail then our pecan pie martini is right up your alley! Cognac is a style of brandy that is produced in the Cognac region of France. Hennessy produces some of the best cognacs, which work so well in this pecan pie martini.

Easy to craft by adding the ingredients to a cocktail shaker over ice, giving it a good shake, then pouring into your brown sugar and crushed pecan rimmed martini glass.

My dear husband, who was a bartender for many years, developed this recipe. I was the taste tester and I loved it. Now, it goes on rotation as one of our favorite dessert cocktails for the Fall.

If you enjoy sipping on warm and classy cocktails then try my Bourbon Martini, Hennessy Sidecar Recipe, Peach Cobbler Cocktail, Irish Coffee, or Espresso Martini.

Ingredients

Here's what you'll need to bring this sweet cocktail to life:

Hennessey - I use Hennessy Cognac or a similar high-quality cognac.
Pecan liqueur - I used Evangeline's Praline Pecan Liqueur.
Baileys Irish Cream - or a similar Irish cream liqueur.
Simple syrup - prepare your own easy simple syrup.
Garnish for rimming the glass - I use a combination of brown sugar and crushed pecans.

Tools needed for this recipe

Cocktail Shaker
Martini Glass

How To Make A Pecan Pie Martini

Begin by preparing the glass: On a small plate, spread a layer of brown sugar and crushed pecans. Take the rim of your martini glass and dip it in a little bit of simple syrup and then into the brown sugar and crushed pecans, coating the rim. Set the glass aside.

A martini glass rimmed with brown sugar and crushed pecans.

In a cocktail shaker, combine Hennessey, Pecan liqueur, Baileys Irish Cream, and simple syrup. Add a handful of ice cubes to the shaker.

Close the shaker tightly and shake vigorously for about 15 seconds, allowing the ingredients to mix and chill.

Pouring the mixed cocktail into the martini glass.

Grab your prepared martini glass and strain the cocktail into it, careful not to disturb the rim. Serve and enjoy.

Perfect Pairings

Balance the sweet flavors of a pecan pie martini with some delicious savory appetizers.

To enhance the sweet nutty flavors pair your cocktail with any of these sweet treats.

Flavor Variations

Pumpkin Spice Pecan Pie Martini: Embrace the fall spirit by adding a splash of pumpkin spice liqueur, infusing the martini with cozy autumn flavors.

Maple Pecan Pie Martini: Add a dash of pure maple syrup to infuse a rich, caramelized maple flavor into your martini.

Chocolate Pecan Pie Martini: Introduce a chocolate element by drizzling chocolate syrup into the shaker, creating a blend of chocolate and pecan flavors.

You can also use brown sugar syrup instead of the simple syrup for more depth.

Expert Tips

Chill everything: Ensure your cocktail shaker, glass, and ingredients are chilled for the best experience.
Adjust the sweetness: If your cocktail is too sweet for your liking, adjust the amount of simple syrup.
Creative garnishes: Toasted or candied pecans are great garnish options. You can also try chocolate shavings, a sprinkle of nutmeg, a dollop of whipped cream, or caramel drizzle.
No shaker no problem: If you don’t have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.

FAQ's

What if I don't have pecan liqueur?

The pecan liqueur provides that distinct pecan pie flavor, so splurging to get some is worth it! Amaretto or Frangelico (hazelnut liqueur) could both be viable replacements for pecan as they have a similar nutty flavor.

Can I make a non-alcoholic pecan pie martini?

Yes! To create a non-alcoholic version, you can substitute the Hennessey with non-alcoholic whiskey or apple cider, use a pecan-flavored syrup in place of Pecan liqueur, and omit the Baileys Irish Cream. The result will still capture the essence of pecan pie.

A prepared and served pecan pie martini.

Notes

A martini typically contains gin or vodka. We subbed that for a cognac. If using vodka, go for a sweeter kind, like whipped cream or vanilla.

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!

Print Recipe

5 from 1 vote

Pecan Pie Martini

Prep Time5

Total Time5

Course: Cocktails

Cuisine: American

Keyword: pecan pie martini

Servings: drinks

Calories: 215kcal

Author: Tanya

Equipment

Ingredients

2 ounces Hennessey
1 ounce Pecan liqueur
½ ounce Baileys Irish Cream
½ ounce Simple syrup

For rimming the glass:

Brown sugar
Crushed pecans

Instructions

Begin by preparing the glass: On a small plate, spread a layer of brown sugar and crushed pecans. Take the rim of your martini glass and dip it in a little bit of simple syrup and then into the brown sugar and crushed pecans, coating the rim. Set the glass aside.
In a cocktail shaker, combine Hennessey, Pecan liqueur, Baileys Irish Cream, and simple syrup. Add a handful of ice cubes to the shaker.
Close the shaker tightly and shake vigorously for about 15 seconds, allowing the ingredients to mix and chill.
Grab your prepared martini glass and strain the cocktail into it, careful not to disturb the rim. Serve and enjoy.

Notes

A martini typically contains gin or vodka. We subbed that for a cognac. If using vodka, go for a sweeter kind, like whipped cream or vanilla.

Nutrition

Bacon Vinaigrette

August 3, 2023 by Tanya 3 Comments

Add an extra depth of flavor to your favorite green salads with this simple Bacon Vinaigrette recipe. I render the bacon fat, then combine it with apple cider vinegar, maple syrup, and Dijon mustard, for a delicious bacon salad dressing that is out of this world!

A glass jar filled with warm bacon vinaigrette.

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

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

I enjoy whipping up a good and delicious dressing to go over my salads. I've been exploring hot dressings, and this bacon dressing has got to be one of my favorites. In my Collard Green Salad, this easy bacon vinaigrette is my go-to.

This easy bacon dressing can be made in minutes and can be storef for up to 5 days in the refrigerator; ready to add a punch of flavor to any dish.

This is a salad dressing that is best served warm, so pour over some freshly boiled potatoes, or steamed Brussels sprouts. It would also work as a treat with grilled steak or chicken; the options are endless.

I've cooked strips of bacon to make the dressing, adding the chopped bacon pieces back into the vinaigrette. However, if you happen to be cooking bacon for another dish, you could also use leftover bacon fat to make this bacon vinaigrette, and you'd get a very similar result.

Ingredients

Bacon - I use thick-cut bacon, chopped into 1-inch pieces. Any pork bacon will work, though.
Shallot - has a great mild flavor.
Garlic
Apple cider vinegar
Dijon mustard
Maple syrup
Salt - the amount you need to add will depend on the saltiness of the bacon, so add to taste.
Black pepper

Tools needed for this recipe

Skillet
Glass jar with a lid, or similar airtight container

How to make bacon vinaigrette

Cook the bacon slices in a large skillet over medium heat until crispy, about 8 to 10 minutes.

Remove the bacon with a slotted spoon and drain on a paper towel. Set aside.

A large skilled with chopped cooked bacon

Add the chopped shallot and garlic to the pan with the bacon fat. Sauté over medium heat until the shallot and garlic are softened and aromatic but not browned, about 1 minute.

Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.

Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.

A large skillet, filled with warm bacon fat, shallot, garlic, apple cider vinegar, Dijon mustard and maple syrup.

Chop the cooled bacon into small bits.

Stir the bacon bits into the vinaigrette.

A chopping board of cooked, chopped bacon pieces, with a large kitchen knife set alongside.

A large skillet of warm vinaigrette with chopped bacon being whisked in.

Bacon vinaigrette recipe variations

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

If you don't have shallots, a milder red onion would be a good swap.
Apple cider vinegar works well with the bacon, but white wine vinegar would also work in this salad dressing.
Dijon mustard is ideal as it has a milder flavor. Wholegrain mustard would be a suitable swap but don't be tempted to use yellow mustard as it is too overpowering.
Swap maple syrup for runny honey or agave syrup.
Add some freshly chopped parsley along with the bacon pieces.

How to serve bacon vinaigrette

Remember, bacon vinaigrette is a warm dressing, so use it in salads with heartier leafy greens, like spinach, kale, or try it in my Collard Green Salad.

It would also work really well in a warm potato salad, in place of the more usual mayonnaise based dressing. On try pouring it warm over some steamed Brussels sprouts.

For an intensely savory flavor, swap the red wine vinaigrette for this bacon vinaigrette, in my Shrimp & Bacon Spinach Salad recipe.

Notes

Don't be tempted to add the shallots and garlic to the dressing without cooking a little first. Lightly sautéing them in the bacon fat allows their flavor to mellow.
Bacon can be salty, so take care when seasoning the vinaigrette and taste it first before adding the salt.
This bacon vinaigrette can be stored in the fridge. Please note that it will solidify in the fridge, but you can return it to liquid consistency by warming it slightly.

FAQ's

What is bacon dressing made with?

Vinaigrette is made by combining oil with vinegar. For this bacon dressing, I've combined hot rendered bacon fat, with apple cider vinegar for sharp sourness and a touch of maple syrup to balance it out. I also add Dijon mustard, which adds flavor and gives the dressing a creamy texture.

How long can you store bacon vinaigrette?

Once cooled, store the vinaigrette in a jar or airtight container in the refrigerator for up to 5 days. When ready to use, warm the dressing up and allow the bacon fat to melt before serving.

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

Print Recipe

5 from 2 votes

Bacon Vinaigrette

Add an extra depth of flavor to your favorite green salads with this simple Bacon Vinaigrette recipe. I render the bacon fat, then combine it with apple cider vinegar, maple syrup and Dijon mustard, for a salad dressing that is out of this world!

Prep Time5

Cook Time12

Total Time17

Course: Condiment, Sauce, Seasoning

Cuisine: American, French

Keyword: easy bacon vinaigrette, simple bacon vinaigrette dressing

Servings: (yields ½ cup dressing)

Calories: 117kcal

Author: Tanya

Ingredients

4 slices thick-cut bacon chopped into 1-inch pieces
1 small shallot finely chopped (about ¼ cup)
2 cloves garlic finely chopped
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
salt and black pepper to taste

Instructions

Cook the bacon slices in a large skillet over medium heat until crispy, about 8 to 10 minutes.
Remove the bacon with a slotted spoon and drain on a paper towel. Set aside.
Add the chopped shallot and garlic to the pan with the bacon fat. Sauté over medium heat until the shallot and garlic are softened and aromatic but not browned, about 1 minute.
Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.
Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.
Chop the cooled bacon into small bits. Stir the bacon bits into the vinaigrette.

Notes

This bacon vinaigrette can be stored in the fridge. Please note that it will solidify in the fridge, but you can return it to liquid consistency by warming it slightly.

Remember, bacon vinaigrette is a warm dressing. Use it in salads with heartier greens, like spinach, kale, or collard green salads.

Nutrition

Collard Green Salad

August 3, 2023 by Tanya Leave a Comment

Collard Green Salad with Bacon Vinaigrette is a salad that explodes with flavor. This simple collard greens salad is perfectly balanced, the bitter green collards are married with sharp red onion, sweet carrots and salty feta cheese, before being dressed in the most delicious bacon salad dressing.

A white plate of fresh collard green salad with a bowl of bacon vinaigrette set alongside.

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

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

I love the flavor of collard greens and wanted to create a raw collard greens recipe. The bitter flavor of collards means they are good at taking on strong flavors, like the salty feta cheese and the warm bacon vinaigrette I dress the salad with.

Collard greens are a tasty and nutritious leafy green vegetable. Packed with fiber, rich in vitamins A, C and K, as well and minerals, including potassium and magnesium. Collards also contain more iron and calcium than either kale or spinach.

If you love a fresh-tasting salad, then try my Southern Cucumber Salad, Creamy Dill Potato Salad, Fresh Corn Salad, Black-Eyed Pea Salad, or my Creamy Broccoli Cauliflower Salad.

Ingredients

Here's what you will need to make the best collard green salad recipe:

Salad:

Collard greens - I use roughly 10-12 thinly sliced leaves.
Carrot
Red onion
Feta cheese - has a great sharp flavor and crumbles really well. If you don't have feta use another similar crumbly cheese.

Bacon dressing:

Bacon - use thick-cut bacon, chopped into 1-inch pieces.
Shallot - has a great mild flavor.
Garlic
Apple cider vinegar
Dijon mustard
Maple syrup
Salt - the amount you need to add will depend on the saltiness of the bacon, so add to taste.
Black pepper

Collard green salad and bacon vinaigrette recipe ingredients.

How to make collard green salad

Add sliced collard greens, shredded carrots, sliced red onion, and feta cheese to a large bowl. Set aside.

A wooden salad bowl filled with sliced salad vegetables, including collard greens, carrots, red onion, and some crumbled feta cheese.

Prepare the bacon vinaigrette by cooking the bacon slices in a large skillet over medium heat. Flip occasionally until they are brown and crispy. This should take around 8-10 minutes.

A skillet with two strips of bacon cooking in rendered bacon fat.

Remove the bacon from the skillet and let it cool on a paper towel-lined plate.

Add the finely chopped shallot and garlic to the skillet and sauté over medium heat until they become soft. This should take about 1 minute.

Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.

A skillet filled with warm vinaigrette dressing.

Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.

Add 2-4 tablespoons of the dressing to the large mixing bowl with the collards and toss the salad gently until all the ingredients are well mixed and evenly coated with the vinaigrette. Season with salt and pepper to taste.

A large wooden salad bowl of freshly dressed collard green salad with salad servers.

Top the salad with the cooled bacon bits. Serve and enjoy.

Expert Tips

These tips will help you make the best collard green salad you've ever tried.

This recipe uses raw collard greens, which have a slightly bitter taste. If you prefer a milder flavor, blanch the collard greens in boiling water for a minute or two before slicing and adding to the salad.
The salad can be served immediately, but letting it sit for a few hours in the refrigerator will allow the flavors to meld together, creating a more flavorful dish.
Store any leftover bacon vinaigrette in an airtight container, in the refrigerator, for up to 5 days. When ready to use, warm the dressing up to melt the bacon fat.

Flavor variations!

I've used collard greens in this salad, but this salad would work equally well with kale, black kale, mustard greens, or turnip greens.
You can swap the red onion for a shallot, which also has a lovely mild flavor.
Stir some sun-dried tomatoes through the salad.
Add in any other shredded veggies that you enjoy eating.
When making the bacon dressing, I use apple cider vinegar, but white wine vinegar would work in this salad dressing too.
Dijon mustard is ideal in the dressing as it has a milder flavor. Wholegrain mustard would be a suitable swap, but don't be tempted to use yellow mustard as it is too overpowering.
Swap maple syrup for runny honey or agave syrup in the bacon dressing.

How to serve collard green salad

Thanks to the bacon vinaigrette, this salad is packed with flavor. It makes a great addition to any meal, and also cookouts, potlucks and BBQ's. It also travels well, so is ideal to take on a picnic.

Collard greens have a lovely strong flavor, which works well with all kinds of meat, fish and seafood based dishes. Try it with my Air Fried Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Sous Vide Pork Chops, Crispy Air Fryer Fish, or my Lemon Garlic Shrimp.

The leftover salad makes a quick and easy lunch the next day. I sometimes add a handful of raw walnuts for a little extra protein.

A large wooden salad bowl of fresh collard green salad with salad servers, and a bowl of bacon vinaigrette set alongside.

How to store

To refrigerate: This delicious salad can be served immediately, but if time allows I recommend letting it sit in the refrigerator for a few hours so that the flavors have time to become well incorporated. This will result in an even tastier salad, with real depth of flavor.

FAQs

Can you eat raw collard greens?

Yes, absolutely. Collard greens have a bitter taste, so if you want to mellow them a little, just blanch them in a little hot water, before slicing.

Are collard greens the same as kale?

Whilst they are both bitter greens, from the same plant family, collard greens and kale are different plants.

What kind of vegetable is collard greens?

Collard greens are a leafy green vegetable from the brassica plant family, which also includes mustard greens, turnips, chard, kale, broccoli and cabbage.

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

Print Recipe

No ratings yet

Collard Green Salad

Collard Green Salad with Bacon Vinaigrette is flavor packed salad. The bitter green collards are married with sharp red onion, sweet carrots and salty feta cheese, before being dressed in the most delicious bacon salad dressing.

Prep Time10

Cook Time12

Total Time22

Course: Salad

Cuisine: American, Southern

Keyword: collard green salad

Servings:

Calories: 160kcal

Author: Tanya

Ingredients

1 bunch collard greens (roughly 10-12 leaves) rinsed, dried, stems removes and thinly sliced
2 medium carrots shredded
1 small red onion halved and sliced
⅓ cup feta cheese crumbled

For bacon dressing:

2 slices thick-cut bacon
1 tablespoon shallot finely chopped
1 clove garlic finely chopped
3 tablespoon apple cider vinegar
½ tablespoon Dijon mustard
½ tablespoon maple syrup
salt and black pepper to taste

Instructions

Add sliced collard greens, shredded carrots, sliced red onion, and feta cheese to a large bowl. Set aside.
Prepare the bacon vinaigrette by cooking the bacon slices in a large skillet over medium heat. Flip occasionally until they are brown and crispy. This should take around 8-10 minutes.
Remove the bacon from the skillet and let it cool on a paper towel-lined plate.
Add the finely chopped shallot and garlic to the skillet and sauté over medium heat until they become soft. This should take about 1 minute.
Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.
Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.
Add 2-4 tablespoons of the dressing to the large mixing bowl with the collards and toss the salad gently until all the ingredients are well mixed and evenly coated with the vinaigrette. Season with salt and pepper to taste.
Top the salad with the cooled bacon bits. Serve and enjoy.

Notes

This recipe uses raw collard greens, which have a slightly bitter taste. If you prefer a milder flavor, blanch the collard greens in boiling water for a minute or two before slicing and adding to the salad.
The salad can be served immediately, but letting it sit for a few hours in the refrigerator will allow the flavors to meld together, creating a more flavorful dish.

Nutrition

Dehydrated Jalapenos

August 1, 2023 by Tanya Leave a Comment

Whether you prefer them as a smoky powder or crunchy flakes, dehydrated jalapenos add a new dimension to a wide range of dishes – from salsas and dressings to meats and vegetables.

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

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

By removing the moisture from these fiery green peppers, we intensify their natural heat and concentrate their robust flavors.

Dehydrated fruits and vegetables are a great way to preserve those extra goodies overflowing your garden this year. Enjoy more treats by trying my Homemade Dehydrated Limes and sweet Dehydrated Strawberries.

Ingredients

Fresh Jalapenos- Choose fresh jalapeños that are firm and free from any signs of wilting or soft spots. Fresh jalapeños will have better flavor and maintain their color during the drying process.

Tools needed for this recipe

Dehydrator
(optional) Air Fryer
(optional) Oven

How To Make Dehydrated Jalapenos

Begin by washing the jalapeños thoroughly under running water. After washing, dry them completely using a clean towel or paper towel.

Fresh jalapenos cut into slices on a cutting board.

Once dried, put on a pair of gloves to protect your skin from the spicy jalapeño juice. Slice the jalapeños into thin rounds, about ⅛th to ¼th of an inch thick. If you prefer less heat, feel free to remove the seeds.

Sliced jalapenos spread around on a dehydrator.

Dehydrator Instructions: If using a dehydrator, place the jalapeño slices on the trays without overlapping. Set your dehydrator to 135°F (57°C). Dehydrate the jalapeños for 8-12 hours or until completely dry and brittle.

Air Fryer Instructions

Using the dehydrator functions, set the temperature to 135 degrees Fahrenheit (57°C) and place the jalapeño slices in the air basket.
Dehydrate at 135°F for 4-6 hours. Take note that the air fryer won’t hold as many jalapeño slices. Follow your air fryer's instructions for the best dehydrator temps and times.
Once the jalapeños are fully dehydrated, let them cool completely. After cooling, store them in an airtight container in a cool, dry place. Properly stored, they should last for several months.

Oven Instructions

If you're using an oven, preheat it to its lowest setting, which is usually around 175°F (79°C). Arrange the sliced jalapeños on a baking sheet lined with parchment paper, ensuring they don't overlap.
Place the baking sheet in the oven, and prop the oven door open slightly to allow moisture to escape. This helps prevent the jalapeños from cooking instead of dehydrating.
Dehydrate the jalapeños for 3-4 hours or until completely dry and brittle. Make sure to keep an eye on them to prevent burning.

Instructions for Jalapeño Powder

Before you start, I highly suggest using a mask, gloves, and goggles as the smell of grinding dried jalapeños can be overpowering.

Place your dehydrated jalapeños into a spice grinder or a high-powered blender.
Grind the peppers until they become a fine powder. You will still have some larger pieces.
Pour the powder through a sieve.
The pieces remaining in the sieve can be used as jalapeño flakes while the powder can be used as jalapeño powder. Store your jalapeño powder in an airtight container in a cool, dry place to maintain its freshness.

Dried jalapenos diced in a bowl and made into a powder.

Expert Tips

Uniform Slicing: Slice the jalapeños evenly to promote consistent drying. Thin slices will dehydrate more quickly and evenly than thicker ones.
Seed Removal: If you want milder dehydrated jalapeños, remove the seeds and membranes, as they contain most of the pepper's heat. Alternatively, if you want spicier dried jalapeños, leave the seeds in.
Thick-Walled: Jalapeños with thicker walls are better suited for dehydration as they will hold their shape and texture better during the drying process.
Color: Choose jalapeños that have a vibrant green color. Avoid those with yellowing or blemishes, as they may not dehydrate well or could develop off-flavors.

How To Store Dehydrated Jalapenos

To store dehydrated jalapeños, place them in an airtight container or a resealable plastic bag. Store the container in a cool, dry, and dark place to maintain its flavor and shelf life. When stored properly, they can last for several months.

FAQ’s

What are dehydrated jalapeños used for?

Dehydrated jalapeños can be used in various dishes to add a mild to medium level of spiciness and a concentrated pepper flavor. They are commonly used as a topping for pizzas, salads, soups, and tacos. You can also crush or grind them to make homemade jalapeño powder or flakes for seasoning and spice blends.

Can I dehydrate other pepper varieties using the same method?

Yes, the same method can be used for dehydrating other pepper varieties like serrano peppers, cayenne peppers, or bell peppers. Adjust the drying time according to the thickness of the slices and the pepper's moisture content.

Can I dehydrate jalapeños without a dehydrator or oven?

Yes, you can air-dry jalapeños in a sunny, dry, and well-ventilated area. Simply string the sliced jalapeños on a thread or use a food dehydrator tray with holes to let air circulate around them. This method will take a longer time compared to using a dehydrator or oven.

Notes

These dehydrated jalapeños will be even spicier than fresh ones. To use them, you can rehydrate them by soaking them in water, or grind them up to use as a spicy powder in your recipes.

Looking for more dehydrated 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!

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Dehydrated Jalapeños

Whether you prefer them as a smoky powder or crunchy flakes, dehydrated jalapeños add a new dimension to a wide range of dishes – from salsas and dressings to meats and vegetables.

Prep Time15

Cook Time8

Total Time8 15

Course: Condiment, Seasoning, Snack

Cuisine: American

Keyword: dehydrated jalapenos

Servings: cups

Calories: 66kcal

Author: Tanya

Ingredients

1 lb jalapenos

Instructions

Begin by washing the jalapeños thoroughly under running water. After washing, dry them completely using a clean towel or paper towel.
Once dried, put on a pair of gloves to protect your skin from the spicy jalapeño juice. Slice the jalapeños into thin rounds, about ⅛th to ¼th of an inch thick. If you prefer less heat, feel free to remove the seeds.
Dehydrator Instructions: If using a dehydrator, place the jalapeño slices on the trays without overlapping. Set your dehydrator to 135°F (57°C). Dehydrate the jalapeños for 8-12 hours or until completely dry and brittle.

Oven Instructions

If you're using an oven, preheat it to its lowest setting, which is usually around 175°F (79°C). Arrange the sliced jalapeños on a baking sheet lined with parchment paper, ensuring they don't overlap. Place the baking sheet in the oven, and prop the oven door open slightly to allow moisture to escape. This helps prevent the jalapeños from cooking instead of dehydrating. Dehydrate the jalapeños for 3-4 hours or until completely dry and brittle. Make sure to keep an eye on them to prevent burning.

Air Fryer Instructions

Using the dehydrator functions, set the temperature to 135 degrees Fahrenheit (57°C) and place the jalapeño slices in the air basket. Dehydrate at 135°F for 4-6 hours. Take note that the air fryer won’t hold as many jalapeño slices. Follow your air fryer's instructions for the best dehydrator temps and times.
Once the jalapeños are fully dehydrated, let them cool completely. After cooling, store them in an airtight container in a cool, dry place. Properly stored, they should last for several months.

Notes

These dehydrated jalapeños will be even spicier than fresh ones. To use them, you can rehydrate them by soaking in water, or grind them up to use as a spicy powder in your recipes.

Instructions for Jalapeño Powder: Before you start, I highly suggest using a mask, gloves, and goggles as the smell of grinding dried jalapeños can be overpowering. Place your dehydrated jalapeños into a spice grinder or a high-powered blender. Grind the peppers until they become a fine powder. You will still have some larger pieces. Pour the powder through a sieve. The pieces remaining in the sieve can be used as jalapeño flakes while the powder can be used as jalapeño powder. Store your jalapeño powder in an airtight container in a cool, dry place to maintain its freshness.

Nutrition

Spicy Mayonnaise

July 25, 2023 by Tanya 4 Comments

If you're a fan of adding a little zing to your meals, you're in for a treat! Spicy mayonnaise is the perfect condiment to elevate your sandwiches, burgers, fries, and so much more.

spicy mayonnaise mixed together and ready to serve in a white bowl.

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

Making your own spicy mayo is a breeze, and once you do, you'll never want to go back to plain old mayo again! With just a few simple ingredients and a little creativity, you can elevate your meals to a whole new level of flavor.

Spread or drizzle spicy mayo on sushi or sushi bowls, burgers, as a dip for soft pretzels, french fries, or steamed shrimp. Remember to experiment with different hot sauces and find the right balance for your taste buds.

A Quick Look at the Ingredients

Mayonnaise - Use whichever regular mayonnaise you're accustomed to for this recipe, ensure it's fresh and not nearing its expiration date.
Hot sauce - I use a medium-hot hot sauce (such as Texas Pete) for this recipe. You can use Sriracha hot sauce as a substitute for spicy Japanese mayo. For more heat, add more sriracha or hot sauce of your choosing.
Spices - A combination of paprika, garlic powder, and onion powder. For an extra level of flavor, use my Cajun seasoning blend to enhance my spicy mayo recipe.

Tools needed for this recipe

Small mixing bowl
Storage container

How To Make Spicy Mayonnaise

Add mayonnaise, hot sauce, paprika, garlic powder, and onion powder in a small bowl and stir until fully combined.

spicy mayo ingredients added to a white bowl.

Spread the spicy mayonnaise on the top of your bread for burgers or sandwiches.

How to store spicy mayonnaise

Store your spicy mayo in the refrigerator at all times. The cold temperature helps maintain its freshness and prolongs its shelf life.

Homemade spicy mayo can be refrigerated for up to 1 week, while store-bought versions usually have a longer shelf life due to more preservatives. Be sure to check the expiration date if you're using a pre-made mayo as the base.

Serving Suggestions

The versatility of spicy mayo makes it a go-to condiment for a range of dishes. Here are some delicious serving suggestions.

Burgers: Slather spicy mayo on a light turkey burger or a juicy steamed cheeseburger.
Spicy Fries: Dip your crispy air fryer french fries into this spicy mayo sauce.
Seafood Sauce: Mix spicy mayo with a squeeze of lemon juice to create a zesty dipping sauce for shrimp, crab cakes, or drizzle over air-fried tilapia.
Spicy Tacos: Drizzle spicy mayo over your favorite tacos for a burst of flavor. You can try my air fryer fish tacos, fried chicken tacos, creamy chicken, and ground turkey tacos!
Veggie Dip: Use it as a dip for fresh vegetables like celery, carrots, and bell peppers.

FAQ's

Can I make spicy mayo with a vegan mayonnaise substitute?

Absolutely! Swap out regular mayonnaise for a vegan mayo alternative to create a delectable vegan-friendly spicy mayo.

How can I reduce the spiciness if I accidentally add too much hot sauce?

If your spicy mayo is too hot for your liking, you can tone down the spice by adding a little more mayonnaise and a pinch of sugar to balance the flavors.

Can I freeze spicy mayo?

Freezing mayonnaise is not recommended as it can alter the texture and taste. It's best enjoyed fresh from the fridge.

Note

You can adjust the heat by choosing a hotter chili pepper or hot sauce. I use Texas Pete hot sauce, which is medium hot.

Looking for more sauce 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!

pinterest image with pin this and save for later text

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5 from 1 vote

Spicy Mayonnaise Recipe

If you're a fan of adding a little zing to your meals, you're in for a treat! Spicy mayonnaise is the perfect condiment to elevate your sandwiches, burgers, fries, and so much more.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Keyword: spicy mayonnaise

Servings: servings

Calories: 97kcal

Author: Tanya

Ingredients

1 cup mayonnaise
2 Tablespoons hot sauce
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Add mayonnaise, hot sauce, paprika, garlic powder, and onion powder in a small bowl and stir until fully combined.
Spread the spicy mayonnaise on the top of your bread for burgers or sandwiches.

Notes

Notes: You can adjust the heat by choosing a hotter chili pepper or hot sauce. I use Texas Pete hot sauce, which is medium hot.

Nutrition

Steamed Shrimp

July 19, 2023 by Tanya Leave a Comment

This recipe for Steamed Shrimp has minimum ingredients but lots of flavor! Old Bay seasoning, lemon, and a bit of hot sauce make this simple recipe extra delicious. This delectable dish is the perfect blend of taste and simplicity.

steamed shrimp in white bowl with lemon on side

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

Peel-and-eat shrimp is one of my favorite appetizers. Your hands get messy when peeling shrimp made in a delicious Old Bay marinade, but it’s so well worth it.

Steaming shrimp is easy to master and requires just a few essential steps to achieve the perfect consistency. This recipe is ready to eat in about 20 minutes and is the ideal quick recipe when you want delicious seafood.

If you love steamed seafood, check out my steamed lobster tails.

A Quick Look at the Ingredients

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

Shrimp - I use Jumbo, shell-on, deveined shrimp for this recipe.
Old Bay Seasoning - this was developed to complement seafood. It's delicious!
Fresh lemon juice
Hot Sauce - provides a little kick and flavor. I use Texas Pete in this recipe as it's mild and not too spicy. If using a spicy sauce, use less than I do in this recipe unless you prefer a spicier flavor.
Water

ingredients for steamed fish on white background

TOOLS NEEDED

A steamer - either a bamboo steamer, a metal steamer, or an electric steamer.
Tongs
A mixing bowl
Kitchen mitts

How to make Steamed Shrimp

Rinse the shrimp and pat them dry. If you're starting from frozen shrimp, defrost and pat them dry.

Combine the Old Bay seasoning, hot sauce, and fresh lemon juice in a large bowl. Mix well to create a marinade.

Add the shrimp to the marinade and toss until evenly coated. Let the shrimp marinate for about 10 minutes to allow the flavors to infuse.

Fill a pot with 1 inch of water, ensuring it is positioned below the steamer basket. Bring the water to a boil.

Place the marinated shrimp in the steamer basket in a single layer.

Place the steamer basket on top of a pot filled with boiling water to cook the shrimp. Keep steaming until the shrimp turn pink and opaque.

Remove the steamer from the heat and pour the shrimp onto a platter or bowl. Cool for a few minutes before serving.

raw shrimp in steamer basket before cooking

Serve the steamed shrimp as an appetizer or main dish. You can garnish them with additional lemon wedges and fresh herbs if desired.

How to store this steamed shrimp recipe

Once the shrimp have been steamed, store them immediately in an airtight container or resealable bag.

To refrigerate: Place any leftover shrimp in an airtight container in the refrigerator for up to 3 days. If heating up, do so gently so the shrimp warms through but does not overcook.

To freeze: It's perfectly safe to freeze shrimp. Remove excess air in an airtight container and store for 3 months. To thaw frozen shrimp, place them in the refrigerator overnight and use them as soon as possible.

Variations of this recipe

Swap Out Spices: While Old Bay, hot sauce, and lemon juice create a flavorful combination, feel free to mix things up. Try using garlic butter for a more decadent touch, or add some smoked paprika for a dash of smokiness. Or use jerk seasoning for a Caribbean twist.
Add Veggies: For a complete one-pot meal, add chopped vegetables to the steamer. Bell peppers, onions, and zucchini are great options that pair well with shrimp.
Play with Proteins: If you're up for a seafood medley, you could add some mussels or clams. For a turf and surf theme, some slices of smoky sausage could be a fun twist.
Serve Differently: Steamed shrimp can be served in a variety of ways. Over a bed of fresh salad for a light meal, tossed with some pasta for a filling dinner, or just with a side of crusty bread to soak up all the flavorful juices.

What is the best shrimp to use in Steamed Shrimp?

Shrimp cooked in their shells often have a deeper, more robust flavor as the shells contribute to the dish's overall taste. The shells can also help retain more of the shrimp's natural juices, resulting in a juicier end product.

On the other hand, shrimp that have been peeled and deveined before cooking are much easier to eat, as there's no need to remove the shell while dining. This can be particularly beneficial if you're serving the shrimp in a dish where eating with your hands is more convenient.

So either can be used. If using shrimp that have been peeled and deveined, cook for a minute less in the steamer.

I prefer shrimp with the shell on, and that is deveined.

steamed shrimp in white plate with lemon in back

Tanya's Top Tips

For an even richer flavor, consider using a different steaming liquid, such as beer or wine, as the base for the steamer instead of water.
If you don’t have a steamer pot, you can fit a steamer basket into a large pot; it will work just the same. Just ensure the liquid remains below the shrimp.
Devein your shrimp before steaming or purchase shrimp that have already been deveined.

Serving Suggestions

Serve with homemade cocktail sauce.
Serve with a delicious crusty bread.

FAQs

How long does it take to steam shrimp?

Depending on the size of your shrimp, the cooking time typically takes between 5-10 minutes to steam them.

How can I tell if the shrimp is cooked?

Cooked shrimp will turn pink and will no longer be translucent. The flesh will become white or opaque and should feel firm to the touch.

Can you steam frozen shrimp?

You can steam frozen shrimp directly, but it will take longer than fresh shrimp. It's usually better to thaw them first for even cooking, especially when using a marinade.

Is steaming shrimp better than boiling?

Steaming and boiling both have benefits. Steaming is gentler and retains more flavor, whereas boiling cooks shrimp faster and can provide more evenly cooked results.

I hope you like this recipe as much as we do. Love seafood? Check these out:

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

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5 from 1 vote

Steamed Shrimp

This recipe for Steamed Shrimp has Old Bay seasoning, lemon, and a bit of hot sauce for flavor. The shrimp is perfectly cooked and full of flavor once steamed. This delectable dish is the perfect blend of taste and simplicity.

Prep Time5

Cook Time5

Total Time20

Course: Appetizer

Cuisine: American

Keyword: steamed shrimp, steamed shrimp recipe

Servings: people

Calories: 86kcal

Author: Tanya

Equipment

1 Steamer Basket

Ingredients

1 pound Raw Jumbo Shrimp shells on and deveined
1 Tablespoon Old Bay seasoning
3 Tablespoons Hot sauce
1 Tablespoon Fresh lemon juice
Water for steaming

Instructions

Rinse the shrimp under cold water and pat them dry with a paper towel.
Combine the Old Bay seasoning, hot sauce, and fresh lemon juice in a large bowl. Mix well to create a marinade.
Add the shrimp to the marinade and toss until evenly coated. Let the shrimp marinate for about 10 minutes to allow the flavors to infuse.
Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.
Place the marinated shrimp in the steamer basket in a single layer.
Place the steamer basket on top of a pot filled with boiling water to cook the shrimp. Cover the pot and let the shrimp steam for 5-6 minutes. Keep steaming until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become tough.
Remove the steamer from heat and pour the shrimp onto a platter or bowl. Cool for a few minutes before serving.
Serve the steamed shrimp as an appetizer or main dish. You can garnish them with additional lemon wedges and fresh herbs if desired.

Notes

You can adjust the amount of hot sauce according to your preference for spiciness. I use Texas Pete hot sauce in this recipe, which is a milder hot sauce. If using a spicier brand, use less hot sauce.
If using shrimp with the shell already removed, reduce the cooking time by about a minute. The same goes if using smaller shrimp, as smaller shrimp will cook faster.

Nutrition

Quick and Easy Beer Cheese Dip for Pretzels

July 17, 2023 by Tanya 6 Comments

This amazing Beer Cheese Dip for Pretzels is a delicious cheesy dip made with beer's smooth, subtle taste. This easy dip recipe is made on the stovetop and is ready to serve in less than 20 minutes.

beer cheese dip in white bowl with pretzels surrounding it

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

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

I first had beer cheese dip on a visit to a winery in Georgia. I was hooked on the genius concept of adding beer to a cheese dip. Beer cheese originated in Kentucky in the 1930s but has since found its way all over the continental US. Such a genius concept and tasty recipe were bound to be loved by many.

With this recipe, my goal was to develop a beer cheese dip that perfectly balanced beer and cheese. This recipe is cheesy, rich, and great prepared as a dip for pretzels, making it a perfect recipe for game day or just a casual midday snack.

Ingredients for Beer Cheese Dip

Roux Ingredients - unsalted butter and all-purpose flour make the roux for this recipe. A roux thickens the beer cheese dip.
Beer - A lager or ale is best for this.
Milk - to add richness to the sauce.
Cheese - I used mild cheddar block cheese that I shredded myself. Mild cheddar will give a smoother cheese sauce than sharp cheddar.
Seasoning - Worcestershire sauce, garlic powder, and salt and pepper.

Tools Needed:

Medium-sized saucepan: To cook your mixture in.
Whisk: To combine your ingredients smoothly.
Cheese grater: To shred your cheddar cheese, unless you're using pre-shredded cheese, which I only suggest if the bag indicates it's creamy cheese.

How to make Beer Cheese Dip

Melt butter in a saucepan over medium heat.

Add flour and constantly whisk until the mixture is smooth and bubbly about 1-2 minutes.

Slowly pour in beer while whisking continuously. Add milk, Worcestershire sauce, and garlic powder and continue whisking until the mixture is smooth, about 2-3 minutes.

Remove from heat and stir in shredded cheddar cheese until the cheese melts and the mixture is smooth.

cheese added to pan along with roux, beer, and milk and whisk in pan

Season with salt and pepper to taste.

Serve with pretzels for dipping.

cheese dip with pretzels and beer on the side

What's the best beer to use?

Your ideal beer cheese dip depends entirely upon the flavor profile you prefer. Darker beers, like stouts and porters, create an intense and robust flavor.

Lighter ales like lagers and pale ales are ideal for a more delicate flavor.

Lagers of all colors can be used to make a beer cheese dip. Bright, amber, dark lagers, Oktoberfest beers, and Pilsners make great choices. Popular beers like Budweiser, Bud Light, Coors Light, and Miller Lite also make delicious dips.

Ensure that fruity beers, such as orange or berry-flavored varieties, are distinct from cheese's bold flavors too much.

What's the best Cheese for Beer Cheese Dip for Pretzels

I preferred to stick to one type of cheese, an excellent mild cheddar cheese. I suggest a block of cheese and shredding yourself for a smooth dip. Make it your own by adding a complementary cheese, like Gruyere.

The cheeses you choose should complement that of beer perfectly. If you want something different, though, Swiss or pepper jack might add another dimension - both are worth exploring further!

How to keep the cheese smooth for dipping

To keep this cheese smooth and stop it from getting chunky, you'll need to keep it warm when serving. You can serve it in a small crockpot that keeps food warm or in heated bowls. Once it cools, it won't be as smooth.

How to make it ahead and store

Refrigerator: Once cooled, transfer the dip to an airtight container. Refrigerate for up to 4-5 days. Sealing the container well prevents the dip from drying out or absorbing other flavors from your fridge. I do not recommend freezing this dip.

How to reheat: When you're ready to serve, reheat the dip gently on the stovetop over low heat, stirring frequently. If the dip seems too thick, add a small amount of milk or beer and whisk until you reach the desired consistency.

Serving Suggestions for Beer Cheese Dip

There are numerous ways to serve beer cheese dip in style, from bread bowls to decorative pretzel sticks. I love to serve this dip with pretzel bites or a classic pretzel, but other options include crunchy tortilla chips, fresh vegetables, or crackers.

Notes

Cheese Selection: Your choice of cheese will dramatically impact the final flavor and texture of this beer cheese dip. This recipe calls for cheddar, which will impart a sharp and tangy bite; alternatively, you could substitute Monterey Jack or Colby cheese, or for an added kick, add some smoked Gouda to give it extra punch.
Beer Selection: Your beer choice can enormously influence the final result of this dip, too. Lager or ale are often recommended due to their balanced flavors; feel free to experiment with different kinds if you like more robust flavors, such as a darker beer like Stout or Porter.
Serving Temperature: This dip should be served warm for optimal results; to do so, create it shortly before serving time and warm it gently over low heat on the stove if necessary - adding milk to preserve its creamy texture.
Use block cheese and avoid pre-shredded. Pre-shredded cheese has an additional anti-caking agent that can lead to a clumpy and grainy dip. Some pre-shredded cheeses are ideal for smooth results. Just check the package, and it should indicate creamy melt.

If you are looking for other dip recipes, try these out:

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3.67 from 3 votes

Beer Cheese Dip for Pretzels

This amazing Beer Cheese Dip recipe is a delicious cheesy dip made with beer's smooth, subtle taste. This easy dip recipe is made on the stovetop and is ready to serve in less than 20 minutes.

Prep Time10

Cook Time6

Total Time16

Course: Appetizer

Cuisine: American

Keyword: beer cheese dip, beer cheese dip for pretzels

Servings:

Calories: 303kcal

Author: Tanya

Ingredients

1 Tablespoon butter
1 Tablespoon all-purpose flour
¾ cup beer lager or ale
½ cup milk
2 cups mild shredded cheddar cheese
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder
Salt to taste

Instructions

Melt butter in a saucepan over medium heat. Add flour and constantly whisk until the mixture is smooth and bubbly, about 1-2 minutes.
Slowly pour in beer while whisking continuously. Add milk, Worcestershire sauce, and garlic powder and continue whisking until the mixture is smooth, about 2-3 minutes.
Remove from heat and whisk in shredded cheddar cheese until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste.
Serve with pretzels for dipping.

Notes

Use block cheddar and shred it yourself for the best results.
Serve this dip warm.

Nutrition

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