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Onion Gravy

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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.

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

A white gravy jug filled with onion gravy.

FAQs

What is onion gravy made with?

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

How do you thicken onion gravy?

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

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

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

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

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

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

Onion Gravy

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Microwave Mashed Potatoes

by Leave a Comment

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

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

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

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

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

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

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

Expert Tips

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

  • Cut the potatoes into even sized chunks, that way they cook evenly.
  • After cooking the potatoes, take care when removing the lid from the bowl as steam will escape and can burn.
  • I've used a hand potato masher, but a potato ricer will give you even fluffier mash.
  • Check the potatoes for seasoning before serving and add a little more salt if required.
  • Don't over mash or beat the potatoes as they will start to become thick and gluey.

Flavor variations!

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

How to serve microwave mashed potatoes

Mashed potatoes are a versatile side dish that can be served at any time. They taste great with meat, fish, seafood and vegetable based main dishes. Try it with my Air Fried Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Sous Vide Pork Chops, Air Fryer Meatloaf, Salisbury Steak with Mushroom Gravy or my Air Fryer Whole Fish.

How to store

Make ahead: Mashed potatoes are a great make ahead side dish, prepare the earlier in the day or the day before and stored in the refrigerator until you are ready to warm up and serve. This makes them the perfect addition to the Thanksgiving, Christmas or any other holiday table.

To refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in a small pan on the stove top or in the microwave. You might need to add a splash of milk or water to loosen the potatoes a little before serving.

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

FAQs

What are the best potatoes for mashing?

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

Can you over mash potatoes?

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

What to do with leftover mashed potatoes?

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

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

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

Microwave Mashed Potatoes

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Homemade Coffee Creamer

by 2 Comments

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

Pouring coffee creamer into fresh coffee.

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

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

Glass bottle of homemade coffee cream.

Ingredients For Coffee Creamer

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

Tools needed for this recipe

  • Measuring cups
  • Glass bottle for storage

How To Make Homemade Coffee Creamer

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

Pouring cream into a large glass container.

Secure the lid tightly onto the jar.

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

Pouring condensed milk into a tall glass.

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

Glass bottle of homemade coffee cream.

How to store homemade coffee cream

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

Recipe Variations

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

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

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

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

Sealed and labeled jar of homemade coffee creamer.

FAQ's

Is it cheaper to make your own coffee creamer?

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

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

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

Notes

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

Looking for more coffee recipes? Try these out:

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

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

Homemade Coffee Creamer

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

Equipment

  • Glass jar for mixing and storage

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Air Fryer Salmon Bites

by 4 Comments

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

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

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks 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.
Air fryer basket filled with cubes of cooked salmon seasoned in dry salmon rub.

Flavor variations!

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

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

How to serve Air Fryer Salmon Bites

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

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

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

How to store

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

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

FAQs

What temperature to set air fryer when cooking salmon?

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

How long to cook salmon bites in air fryer?

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

Why is my air fryer salmon dry?

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

How to reheat salmon in the air fryer?

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

Can you cook this recipe without an air fryer?

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

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

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

Air Fryer Salmon Bites

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Salmon Seasoning

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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.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks 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
Salmon seasoning recipe ingredients set out in individual dishes.

Tools you'll need for this recipe

  • Small bowl for mixing
  • An airtight container for storage

How To Make My Homemade Salmon Seasoning

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

A white bowl filled with salmon seasoning ingredients.

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

A white bowl with mixed salmon seasoning.

How To Use Salmon Seasoning

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

Expert Tips

These tips will help you make the best salmon seasoning:

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

How to store

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

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

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

A white bowl filled with salmon seasoning.

FAQs

Why make your own salmon seasoning?

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

Is homemade salmon seasoning healthy?

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

Can I use salmon seasoning with other meats and vegetables?

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

Looking for more homemade seasoning recipes? Try these out:

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

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

Salmon Seasoning

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Brown Sugar Syrup

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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.

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

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

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.
Brown sugar syrup ingredients.

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.

A tablespoon of brown sugar syrup.

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.

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

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!

Brown sugar syrup in a glass jar sat on a white plate.
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 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiment
Cuisine: American
Keyword: brown sugar syrup
Servings: 16 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

Serving: 1tablespoon | Calories: 53kcal | Carbohydrates: 14g | Protein: 0.02g | Sodium: 5mg | Potassium: 19mg | Sugar: 13g | Calcium: 12mg | Iron: 0.1mg

How to Cut Collard Greens: 4 Techniques

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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.
Collard green leaf with stem removed

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
collard green folded in half and knife cutting down half of collard green
folded collard greens being chopped

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.
collard greens stacked on top of each other
collard greens being rolled up
collard greens being sliced

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.
collard greens being rolled up
collard green being finely sliced
finely shredded collard greens on cutting board

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

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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.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks 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.
microwave sweet potato ingredients.

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.

Testing the doneness of a sweet potato with a fork.

Cut it open and season to taste.

Two sweet potatoes cut open on a white plate.

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.

Close up of cut open sweet potato.

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!

Two sweet potatoes cut open on a white plate.
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 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Side Dish
Cuisine: American
Keyword: microwave sweet potato
Servings: 2 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

Serving: 1g | Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Sodium: 124mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

Cinnamon Butter

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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.

Cinnamon butter in a small jar.

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

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

Cinnamon butter smeared on toast.

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.
Cinnamon butter ingredients.

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.

Cinnamon butter being whipped.

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.

Close up of cinnamon butter ina jar.

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!

Cinnamon butter in a small jar.
Print Recipe
5 from 2 votes

Cinnamon Butter

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.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Keyword: cinnamon butter
Servings: 8 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

Serving: 1g | Calories: 129kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 40mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 356IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 0.1mg

Roast Beef Sliders

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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.

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

Roast beef sliders recipe ingredients set into individual dishes.
  • 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.

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

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!

Toasted roast beef sliders on a white plate, with a glass dish of sliders set alongside.
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 minutes
Cook Time12 minutes
Total Time22 minutes
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: 6
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

Calories: 421kcal | Carbohydrates: 34g | Protein: 22g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 1371mg | Potassium: 225mg | Fiber: 3g | Sugar: 6g | Vitamin A: 278IU | Vitamin C: 32mg | Calcium: 310mg | Iron: 3mg

Au Jus Recipe

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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.

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

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.

A glass bowl filled with au jus.

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!

A glass bowl filled with au jus with some roast beef sliders set alongside.
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4.50 from 2 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 minutes
Cook Time5 minutes
Total Time10 minutes
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: 4
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

Calories: 72kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 918mg | Potassium: 77mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 179IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.3mg

Sweet Potato Pancakes

by 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.

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

A stack of sweet potato pancakes on a black plate with a jug of maple syrup served alongside.
Print Recipe
5 from 1 vote

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 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: fluffy sweet potato pancakes, sweet potato pancakes recipe
Servings: 6
Calories: 255kcal
Author: Tanya

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • whisk
  • Skillet or griddle
  • spatula
  • Measuring cups and spoons
  • Ladle or cup

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

Calories: 255kcal | Carbohydrates: 41g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 445mg | Potassium: 548mg | Fiber: 2g | Sugar: 9g | Vitamin A: 9231IU | Vitamin C: 9mg | Calcium: 174mg | Iron: 2mg

Pecan Pie Martini

by 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.

A prepared pecan pie martini.

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

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks 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.
Pecan pie martini ingredients.

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.

A finished pecan pie martini.

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!

A finished pecan pie martini.
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5 from 1 vote

Pecan Pie Martini

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.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: pecan pie martini
Servings: 1 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:

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

Serving: 1g | Calories: 215kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 0.01mg | Sodium: 9mg | Potassium: 10mg | Sugar: 13g | Calcium: 2mg | Iron: 1mg

Bacon Vinaigrette

by 2 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.

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

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.
A glass jar filled with warm bacon vinaigrette.

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.
A glass jar filled with warm bacon vinaigrette.

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!

A glass jar filled with warm bacon vinaigrette.
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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 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Condiment, Sauce, Seasoning
Cuisine: American, French
Keyword: easy bacon vinaigrette, simple bacon vinaigrette dressing
Servings: 6 (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

Calories: 117kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 188mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.2mg

Collard Green Salad

by 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.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks 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.
A large wooden salad bowl of freshly dressed collard green salad with salad servers.

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!

A white plate of fresh collard green salad with a bowl of bacon vinaigrette set alongside.
Print Recipe
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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 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Salad
Cuisine: American, Southern
Keyword: collard green salad
Servings: 4
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

Calories: 160kcal | Carbohydrates: 11g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 314mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7541IU | Vitamin C: 21mg | Calcium: 196mg | Iron: 1mg

Dehydrated Jalapenos

by 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.

dried jalapenos scattered about.

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

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

Jar of dehydrated jalapenos.

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.
Whole jalapenos.

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.

Sliced jalapenos spread around on a dehydrator.

Air Fryer Instructions

  1. Using the dehydrator functions, set the temperature to 135 degrees Fahrenheit (57°C) and place the jalapeño slices in the air basket.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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!

dried jalapenos scattered about.
Print Recipe
No ratings yet

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 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Condiment, Seasoning, Snack
Cuisine: American
Keyword: dehydrated jalapenos
Servings: 2 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

Serving: 1g | Calories: 66kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 562mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2445IU | Vitamin C: 269mg | Calcium: 27mg | Iron: 1mg

Spicy Mayonnaise

by 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.

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

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

Ingredients

  • Mayonnaise - Use whichever regular mayo you're used to for this recipe, just make sure it's fresh and not nearing its expiration date.
  • Hot sauce - I use a medium-hot hot sauce (Texas Pete) for this recipe. You can use Sriracha hot sauce 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 another level of flavor, use my cajun seasoning blend to elevate my spicy mayo recipe.
spicy mayonnaise ingredients.

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.

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

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.

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

Serving Suggestions

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

  1. Burgers: Slather spicy mayo on a light turkey burger, or a juicy steamed cheeseburger.
  2. Spicy Fries: Dip your crispy air fryer french fries into this spicy mayo sauce.
  3. 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 fryer tilapia.
  4. 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!
  5. 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.

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.

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!

spicy mayonnaise mixed together and ready to serve in a white bowl.
Print Recipe
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 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: spicy mayonnaise
Servings: 16 servings
Calories: 97kcal
Author: Tanya

Ingredients

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

Serving: 1tablespoon | Calories: 97kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 132mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg

Steamed Shrimp

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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

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

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

steamed shrimp close up

INGREDIENTS

  • 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 spicer sauce, use less than I use in this recipe unless you like it extra spicy.
  • Water
ingredients for steamed fish on white background

TOOLS NEEDED

  • A steamer - either a bamboo steamer, metal steamer, or 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 it 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.

shrimp marinating in white bowl

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. Keep steaming until the shrimp turn pink and opaque.

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

raw shrimp in steamer basket before cooking
cooked shrimp in steamer basket

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 has 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 it in the refrigerator overnight and use 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.

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, leading to a juicier end result.

On the other hand, shrimp that have been peeled and deveined before cooking is 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 might be better.

So either can be used. If using shrimp that has been peeled and deveined, cook 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

Expert Tips

  • If you want even more flavor, consider using a different steaming liquid, like beer or wine as a base for the steamer rather than 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 make sure the liquid stays below the shrimp. 
  • Devein your shrimp before steaming or purchase shrimp that has already been deveined.

Serving Suggestions

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 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:

steamed shrimp in white bowl with lemon on side
Print Recipe
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 minutes
Cook Time5 minutes
10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: steamed shrimp, steamed shrimp recipe
Servings: 4 people
Calories: 86kcal
Author: Tanya

Equipment

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

Calories: 86kcal | Carbohydrates: 2g | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 900mg | Potassium: 154mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 247IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 1mg

Quick and Easy Beer Cheese Dip for Pretzels

by 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.

Full Recipe Ingredients/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks 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.
ingredients for beer cheese dip on table

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.

flour and butter being whisked in pan

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.

cheese whisked into pan for dip

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. 

whisk letting cheese dip melt off it

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:

beer cheese dip in white bowl with pretzels surrounding it
Print Recipe
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 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Appetizer
Cuisine: American
Keyword: beer cheese dip, beer cheese dip for pretzels
Servings: 4
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

Calories: 303kcal | Carbohydrates: 7g | Protein: 15g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 445mg | Potassium: 133mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 0.4mg | Calcium: 443mg | Iron: 0.4mg

Slow Cooker Collard Greens

by 2 Comments

This slow cooker collard greens recipe uses fresh greens, onions, and a blend of spices, delivering a rich and hearty Southern dish. Make this recipe in a slow cooker for a stred-free and delicious recipe.

cooked collards greens in slow cooker

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

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

In the South, collard greens are a staple in any family or Holiday meal. But the time it takes to prepare and cook them on the stove can be daunting, especially when cooking a million other dishes. That's when my slow Cooker comes in handy.

I've shared these delicious pressure cooker collards, but if you don't have a pressure cooker or prefer the low and slow braise of collard greens in the slow Cooker, this recipe is for you. It's flavorful, easy to make, and has a delicious pot liquor you'll want to drink up.

I chose to make this dish meatless because I know not everyone wants meat in their greens. However, I still use a little bacon grease. I couldn't help myself, it's delicious. If you like this dish, you'll also love this turnip greens recipe.

collard greens in slow cooker with spoon sticking out

Ingredients for Slow Cooker Collard Greens:

  • Fats - I use bacon grease and unsalted butter in this recipe but feel free to use all butter or replace it with oil. The added fats in collard greens help tame the bitterness of collards and provide excellent flavor and mouthfeel.
  • Yellow onion - for flavor!
  • Fresh collard greens - these must be properly rinsed, dried, and chopped. You can use bagged collard greens if you don't feel like cutting your collard greens.
  • Cajun seasoning - for a delicious flavor. It's subtle yet delicious.
  • Chicken Broth - your collards will need some liquid to cook properly. Feel free to sub with vegetable broth if need be.
  • Apple cider vinegar - adding vinegar to collards is a game changer! I can't make collards without it.
  • Salt and pepper to taste
ingredients for slow cooker collard greens on blue background

Tools Needed

  • Slow Cooker - I use a 6 Quart slow cooker when making these greens.

How to prep Collard Greens

  1. Wash: Start by soaking your collard greens in a tub or sink full of water. Allow it to sit for 10-15 minutes. Then, rinse the leaves to remove any dirt or grit. Repeat these steps 1-2 times until all dirt and grit is removed.
  2. Remove stems: Lay the leaf flat, cut along the sides of the central stem to remove. The stems have a tougher texture and require more cooking time than the leaves, so it is best to remove them.
  3. Chop: Stack several leaves on top of each other, roll them up like a cigar, then slice the roll crosswise into strips. You can make these strips as wide or narrow as you like depending on your preference.

How to Make Slow Cooker Collard Greens:

Transfer the chopped greens to the slow Cooker.

Add the bacon grease, unsalted butter, onion, chicken broth, and cajun seasoning to the slow Cooker. Cover the slow Cooker and cook collard greens on low for about 6-7 hours until the greens are tender and full of flavor.

ingredients for collard greens in the slow cooker insert

Stir once or twice during cooking to distribute the melting butter and bacon grease.

Once done, add apple cider vinegar and season the greens with salt and pepper to taste. Serve and enjoy.

collard green in black slow cooker

How to Store Cooked Collard Greens

  • Refrigerator Storage: Store the cooked collard greens in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 4-5 days. You can use a microwave or reheat gently on the stovetop until warmed through.
  • Freezer Storage: To freeze the cooked collard greens, let them cool completely before transferring them to freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space for expansion. They can be stored for about three months. When ready to eat, thaw the greens overnight in the refrigerator and then reheat.

Serving Suggestions

  • As part of a Southern Meal: Create a true Southern feast by pairing these collard greens with classic dishes like cornbread, fried chicken, black-eyed peas, and mashed potatoes.
  • Pair with Grains: The hearty flavor of these collard greens pairs beautifully with simple grains. Try serving them with a side of cornbread, over brown rice, or even quinoa.
  • Complement with Protein: These slow-cooked collard greens can greatly accompany various protein-based dishes. Consider serving alongside grilled chicken, roasted pork, or for a vegetarian option, grilled tofu or tempeh.

Why Make Collard Greens in the Slow Cooker?

Using a slow cooker saves time and lets ingredients simmer together for a tastier flavor. Plus, you can set and forget the slow Cooker, making it an easy side dish for any meal.

Make it your own

  • Sub chicken broth for vegetable broth, and use olive oil or butter instead of bacon grease.
  • Add smoked meats, like ham hock, turkey, or cooked bacon, for a smokey flavor. Add large smoked meats, like ham hocks or smoked turkeys, at the beginning of the slow cooking cycle.
  • Use bagged collard greens for ease if you don't feel like prepping the collard greens.
  • Add red pepper flakes for a bit of spice.
cooked collards greens in a white dish

FAQ

Can I Use Mustard greens, Turnip greens, or Kale Greens?

Absolutely! This recipe works great with any hearty greens you have on hand. Use them alone or in combination with collard greens for a flavor-packed dish.

How do I know when the collard greens are done cooking?

The collard greens should be tender and flavorful after about 6 hours of cooking on low. If they're still tough, you may need to cook them longer.

Can I make this recipe vegan?

To make this recipe vegan, replace the bacon grease and butter with plant-based oil, like olive or avocado oil. Sub the chicken broth with vegetable broth.

Can I use frozen collard greens?

Frozen collard greens can be used if fresh ones aren't available. Remember that the texture may be slightly different, and the cooking time may need to be adjusted.

Are slow cooker and crockpot collard greens the same thing?

Yes, a crockpot is a slow cooker.

Looking for more greens recipes? Try these out:

cooked collards greens in slow cooker
Print Recipe
4 from 2 votes

Slow Cooker Collard Greens

This slow cooker collard greens recipe uses fresh greens, onions, and a blend of spices, delivering a rich and hearty Southern dish. Make this recipe in a slow cooker for a stred-free and delicious recipe.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker collard greens
Servings: 6 people
Calories: 114kcal
Author: Tanya

Equipment

Ingredients

  • 2 Tablespoons bacon grease*
  • 2 Tablespoons unsalted butter
  • 1 yellow onion chopped
  • 1 lb collard greens rinsed, dried, and chopped into 1-inch pieces
  • 2 teaspoons cajun seasoning
  • 2 cups chicken broth
  • 1-2 Tablespoons apple cider vinegar
  • Salt and pepper to taste

Instructions

  • Add the bacon grease, unsalted butter, onion, collard greens, cajun seasoning, and chicken broth to the slow Cooker.
  • Cover the slow Cooker and cook on low for about 6-7 hours, stirring once or twice during cooking, until the greens are tender.
  • Once done, add apple cider vinegar and season the greens with salt and pepper to taste. Serve and enjoy.

Notes

  • If you don't have bacon grease, you can substitute it with extra butter or a plant-based oil for a vegetarian alternative.
  • Sometimes collard greens can be bitter. If your collards are too bitter, add about 1-2 Tablespoons of sugar to tame the bitterness.
  • I usually add ½ teaspoon of kosher salt and ¼ black pepper to this dish before serving.

Nutrition

Calories: 114kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 317mg | Potassium: 220mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4241IU | Vitamin C: 28mg | Calcium: 186mg | Iron: 1mg

Steamed Cheeseburgers

by 2 Comments

Discover burger bliss with these steamed cheeseburgers. Tender, juicy, and expertly steamed, it's topped with melted cheese, nestled in a soft bun with fresh toppings.

Close up of a prepared steamed cheeseburger with all of the toppings.

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

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

I've been loving on my steamer, and what I love most is that you can use it for much more things than steaming vegetables.

When a grill isn't accessible, or the weather is less than fair, you can still enjoy a good burger inside without smoking up the house by pan frying. Not only that, steaming allows the beef fat to melt away, leaving you with a lean but still juicy burger.

You'll be surprised how many things you can steam, and still maintain delicious flavor! My steamed lobster tails for instance are delicious and perfectly cooked.

A prepared steamed cheeseburger cut in half.

Steamed Cheeseburger Ingredients

  • Lean ground beef - lean beef rather than regular beef will still yield a juicy burger. The process of steaming adds back the moisture that the fat would have otherwise provided.
  • Hamburger seasoning or seasoning of choice - Use a simple salt and pepper seasoning, or opt for my homemade hamburger seasoning that will take your burger to the next level!
  • Hamburger buns - Split top buns are what I've used here but whatever your preference is, you can use those.
  • Cheese - Our favorite is a fresh slice of cheddar cheese, but any cheese like provolone, swiss, muenster, or even a smoky gouda will do just fine.
  • Burger toppings and condiments- Lettuce, tomato, onion, pickles, spicy mayonnaise, ketchup, mustard, or even bacon.
Steamed cheeseburger Ingredients.

Tools needed for this recipe

  • Steamer basket
  • Mixing bowl for meat and seasonings.

How To Make Steamed Cheeseburgers

Fill a steamer basket with 1 inch of water, making sure the water won’t touch the bottom of the basket. Bring the water to a simmer over medium heat.

Meanwhile, in a mixing bowl, combine the ground beef and hamburger seasoning. Mix well, but avoid overworking the meat, as it can make the burgers tough.

Ground beef in a bowl.

Divide the meat mixture into 4 equal portions, about ¼ of a pound each, and shape each portion into a patty that matches the size of your hamburger buns. Press your thumb in the center of each patty to create a slight indentation. This will help the patties cook evenly.

I use a biscuit cutter that is the same size as my burger bun to shape each burger.

Raw hamburger pressed into a mold.

Place the patties in the steamer basket in a single layer.

Raw beef patties placed into a steamer.

Cover the pot with a lid and steam the patties for about 8 minutes. While the patties are steaming, you can prepare your hamburger buns. Split them open and lightly toast them if desired. You can also add your desired burger toppings like lettuce, tomato slices, onion slices, and pickles.

Burgers have been steamed.

After 8 minutes, remove the steamer from the heat, open the lid, and top the burgers with cheese. Cover the steamer basket and leave it covered for 1 minute.

Cheese placed on top of the steamed burgers and melted.

Assemble your steamed cheeseburgers by placing each patty with melted cheese on the bottom half of a toasted hamburger bun. Add your desired toppings and cover with the top half of the bun.

Close up of a prepared steamed cheeseburger with all of the toppings.

How to store steamed cheeseburgers

To maintain freshness and moisture, it's ideal to store steamed burgers in a resealable plastic bag, wrapped in plastic wrap, or in an airtight container.

Can I freeze steamed cheeseburgers? While it is possible to freeze steamed cheeseburgers, it's important to note that freezing can affect the texture and quality of the burger. If you do freeze, allow the burgers to cool completely, then wrap them individually in plastic wrap and place in a freezer-safe resealable plastic bag.

What to serve with Steamed Cheeseburgers

When serving steamed cheeseburgers, you can pair them with a variety of delicious side dishes to create a well-rounded meal. Here are a few options that pair well with steamed cheeseburgers:

  1. French Fries: Air fryer french fries, or even these KFC potato wedges!
  2. Coleslaw: Perfect for burgers, try my broccoli slaw, Jamaican coleslaw, or this simple but tasty coleslaw recipe.
  3. Salad: For a lighter option, a fresh garden salad or a Caesar salad can provide a refreshing balance. Also try a creamy southern style macaroni salad, a Hawaiian macaroni salad, or this hearty southern potato salad.
  4. Pickles: A classic accompaniment to burgers! Try these air fryer fried pickles, or my quick refrigerator pickles.
  5. Sweet Potato Wedges or slices: If you prefer a healthier alternative to fries, sweet potato wedges or slices are a fantastic choice.
  6. Corn on the Cob: In the summer months, grilled or steamed corn on the cob is a great side dish. Try this flavorful Mexican corn on the cob or this cheddar and sour cream corn on the cob.
Close up of a prepared steamed cheeseburger with all of the toppings.

Where did steamed burgers come from?

Steamed burgers are believed to originate from Jack's Lunch in central Connecticut around the 1920s. Steamed in a copper box 18 stacks tall! If you wanted cheese it was an additional 5 cents, imagine! While steaming cheeseburgers aren't a common thing you'll find in restaurants around America, you can still enjoy a juicy steamed burger at the more popular Ted's Restaurant in Connecticut and some surrounding cities.

FAQ's

Are steamed cheeseburgers healthier?

Because of the lack of oil, butter, and fats, steaming cheeseburgers are a healthier option. During the steaming process, the fats inside of the meat are melted away into the water below and replaced with the moisture the water provides. Leaving a juicy but lean cheeseburger.

Can frozen burger patties be steamed?

You can steam frozen burger patties, just be aware that the cooking time may vary, and it is recommended to check the internal temperature of the burgers before serving. Also, depending on the size of your frozen burger patties, you may only fit 2 or 3 in the steamer basket.

What is the goop that comes out of cooked burgers?

It's called scum and it's a mix of protein and water. It's harmless and can simple be wiped off if you prefer not to eat it.

Notes

  • Notes: Burgers are done when the internal temperature reaches 165 degrees Fahrenheit (74°C). Use a quick-read thermometer to check the temperature.

Looking for more delicious 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!

Close up of a prepared steamed cheeseburger with all of the toppings.
Print Recipe
5 from 2 votes

Steamed Cheeseburgers

Discover burger bliss with these steamed cheeseburgers. Tender, juicy, and expertly steamed, it's topped with melted cheese, nestled in a soft bun with fresh toppings.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: American
Keyword: steamed cheeseburgers
Servings: 4 servings
Calories: 275kcal
Author: Tanya

Equipment

Ingredients

  • 1 pound Lean ground beef
  • 1 tablesoon Hamburger seasoning or seasoning of choice
  • 4 Hamburger buns
  • 4 slices of Cheese
  • Burger toppings lettuce, tomato, onion, pickles, spicy mayo, etc

Instructions

  • Fill a steamer basket with 1 inch of water, making sure the water won’t touch the bottom of the basket. Bring the water to a simmer over medium heat.
  • Meanwhile, in a mixing bowl, combine the ground beef and hamburger seasoning. Mix well, but avoid overworking the meat, as it can make the burgers tough.
  • Divide the meat mixture into 4 equal portions, about ¼ of a pound each, and shape each portion into a patty that matches the size of your hamburger buns. Press your thumb in the center of each patty to create a slight indentation. This will help the patties cook evenly.
  • Place the patties in the steamer basket in a single layer.
  • Cover the pot with a lid and steam the patties for about 8 minutes. While the patties are steaming, you can prepare your hamburger buns. Split them open and lightly toast them if desired. You can also add your desired burger toppings like lettuce, tomato slices, onion slices, and pickles.
  • After 8 minutes, remove the steamer from the heat, open the lid, and top the burgers with cheese. Cover the steamer basket and leave it covered for 1 minute.
  • Assemble your steamed cheeseburgers by placing each patty with melted cheese on the bottom half of a toasted hamburger bun. Add your desired toppings and cover with the top half of the bun.

Notes

Notes: Burgers are done when the internal temperature reaches 165 degrees Fahrenheit (74°C). Use a quick-read thermometer to check the temperature.

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 22g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 287mg | Potassium: 445mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 4mg

Hamburger Seasoning

by Leave a Comment

Elevate your homemade burgers with our homemade hamburger seasoning. Crafted with a perfect balance of paprika, zesty garlic and onion, cayenne pepper, and brown sugar, this versatile blend creates a mouthwatering symphony of flavors.

Hamburger seasoning in a small white dish.

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

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

I get a little excited when it comes to my homemade spice blends. Finding the perfect combo of spices to prepare ahead of time makes life easy and delicious.

Hands down this is the best burger seasoning recipe. Sweet, savory, with hints of spice, this burger seasoning recipe lends itself to be customized to your liking and can be used on burgers and more! Use it in place of a little salt for a delicious hamburger.

If you love burgers, try this lean but tender turkey burger or a seriously juicy steamed cheeseburger!

Ingredients for Hamburger Seasoning

  • Smoked paprika - adds a little smokey flavor, but feel free to use regular paprika if you prefer.
  • Black pepper
  • Kosher Salt
  • Garlic powder
  • Onion powder
  • Cayenne pepper
  • Brown sugar
Hamburger seasoning ingredients.

Tools needed for this recipe

  • Small bowl for mixing
  • Airtight container for storage

How To Make Hamburger Seasoning

Add the ingredients in a small bowl and stir to combine. Store in an airtight container.

hamburger seasoning ingredients in a bowl before being mixed.

Use 1 Tablespoon of burger seasoning mix per pound of ground beef.

Hamburger seasoning in a small white dish.

How to store hamburger seasoning

Like with most spices, you'll want to keep this hamburger seasoning mix stored in a dark, cool place within a sealed airtight spice container. For the best flavor use within 3 - 6 months.

How to use your homemade burger seasoning mix

Here are a few ways to use your homemade burger seasoning:

  • Add 1 Tablespoon of burger seasoning to the raw ground beef or turkey, and combine using your hands into the meat.
  • Generously season your hamburger patties on both sides before steaming or making grilled burgers.
  • Don't stop there though! You can use this hamburger seasoning recipe on chicken, pork, or turkey burgers.
Hamburger seasoning in a small white dish.

Burger cooking methods

When it comes to cooking hamburgers, the choice of cooking method can greatly impact the flavor and texture. Try any of these cooking methods and see how they interact with your homemade hamburger seasoning.

Grilling: Grilling is a classic and beloved method for cooking hamburgers.

Pan-Frying: Pan-frying is a versatile cooking method that allows you to cook hamburgers indoors easily.

Broiling: Broiling is a convenient method for cooking hamburgers that mimics the intense heat of a grill.

Baking: Baking hamburgers in the oven is a reliable and hands-off method that ensures even cooking.

Air Frying: Air frying is a healthier alternative to pan frying that still yields delicious results. My frozen air fryer hamburgers are a favorite.

Steaming: While not as common as other methods, steaming hamburgers is an intriguing option that yields unique and juicy results.

FAQ's

Can homemade hamburger seasoning be used for other dishes?

Absolutely! While it is primarily designed for hamburgers, homemade hamburger seasoning can also be used to enhance the flavor of other dishes like meatballs, meatloaf, grilled chicken, or even roasted vegetables.

Are there any alternatives to homemade hamburger seasoning?

You can use pre-packaged burger seasonings available in stores. However, making your own homemade blend allows you to customize the flavors to your liking and ensures the use of fresh, quality ingredients.

Can homemade hamburger seasoning be used on vegetarian or vegan burgers?

Yes! Homemade hamburger seasoning can be used on vegetarian or vegan burger alternatives to add flavor and depth. Simply apply the seasoning to your plant-based patty before cooking, ensuring all the delicious flavors infuse into the burger.

Notes

  •  I prefer to use 1 Tablespoon of hamburger seasoning per pound of meat. Use any amount you find suitable to season your burgers.

Looking for other seasonings? 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!

Hamburger seasoning in a small white dish.
Print Recipe
5 from 2 votes

Hamburger Seasoning Recipe

Elevate your homemade burgers with our homemade hamburger seasoning. Crafted with a perfect balance of paprika, zesty garlic and onion, cayenne pepper, and brown sugar, this versatile blend creates a mouthwatering symphony of flavors.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: hamburger seasoning
Servings: 2.5 tablespoons
Calories: 18kcal
Author: Tanya

Ingredients

Instructions

  • Add the ingredients in a small bowl and stir to combine. Store in an airtight container.
  • Use 1 Tablespoon of seasoning per pound of food.

Notes

Notes: I prefer to use 1 Tablespoon of hamburger seasoning per pound of meat. Use any amount you find suitable to season your burgers.

Nutrition

Serving: 1g | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 1398mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

Dehydrated Mango (How to make Dried Mangoes)

by 2 Comments

If you love mangoes and want to enjoy them all year long, then you'll love this dehydrated mango recipe. Use a dehydrator, air fryer, or oven to make this tasty dried mango snack.

dehydrated mango slices on a white plate

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

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

Growing up with a mango tree in your front yard has its perks; we had mango all mango season. But mangoes weren't easy to come by once we moved up North. I would buy the dried mango snacks in the store but soon realized I could make the same delicious snack at home.

I've been obsessed with my dehydrator for a while now, and drying mangoes works perfectly in this little machine. The mango is sweet and pliable, providing the perfect flavor and bite.

If you love dehydrated fruits, try my dehydrated strawberries or dehydrated limes.

Ingredients for Dehydrated Mango

  • 4-6 ripe but firm mangoes (Ataulfo, Alphonso, or any other preferred mango variety)
Honey mangos on white table with dehydrator in background

Tools Needed or Recommended

  • Peeler - to remove the skin from the mango.
  • Sharp knife and cutting board
  • Mango cutter (optional) - this makes cutting the mango and removing the pit a breeze.
  • Dehydrator - if unavailable, an oven set on low heat can be used with a longer drying time. You can also use an air fryer if it has a dehydrator setting.

How to make Dehydrated Mango

My preferred method is to use a dehydrator.

First, peel the mango. You can also pit the mango at this stage if you have a mango deseeder.

Slice the edges of the mango into ¼ inch pieces. Slice these pieces in half.

mango being sliced with knife on black cutting board
mango being sliced
slices of mango cut in half
cutting slices in half

 Lay out mango slices on the dehydrator trays, ensuring they are slightly spaced apart to allow for proper airflow.  

fresh mango slices on dehydrator tray

Set your dehydrator to 135 degrees Fahrenheit (57°C) and dehydrate for 8-12 hours. Check every few hours for desired texture. Your mango should be dry yet pliable.

dried mango slices on dehydrator tray

Once the mangoes have reached your desired level of dryness, remove from the dehydrator and allow them to cool completely.  

Store your dehydrated mango in an airtight container at room temperature, and enjoy your homemade tropical treat!

To make Dehydrated Mango in an Oven

If using an oven, set the temperature to the lowest possible setting and place mangoes on parchment-lined baking sheets. You may need to keep the oven door slightly ajar to release moisture, so cooking times may vary.

To make Dehydrated Mango in an Air Fryer

If using an air fryer, set the temperature to 135 degrees Fahrenheit (57°C) and place the mango slices in the air basket. Using the dehydrator function, air fry at 135°F for 4-6 hours.

Take note that the air fryer won't hold as many mango slices. Follow your air fryers instructions for the best dehydrator temps and times.

fresh sliced mango in air fryer basket
Fresh mango slices in air fryer basket
dehydrated mango in air fryer basket
Dried mango slices in air fryer basket

Expert Tips

  • Select the Right Mangoes: When dehydrating mangoes, always opt for ripe (but not overripe) fruit. The mangoes should be firm to the touch with a slight give.
  • Thickness Matters: The thickness of your slices plays a crucial role in dehydration. If you cut the mango too thin, it can become crisp and brittle. Aim for slices that are about ¼ inch thick for the best results. The pieces should be as uniform in size as possible for even drying.
  • Proper Storage: Store dried mangoes in an airtight container and place them somewhere cool and dark, like a pantry or cupboard. Avoid exposing them to moisture, as this can lead to the development of mold. You can also store dehydrated mangoes in the refrigerator to extend their shelf life.

What are Dried Mangoes?

Dried mangoes, also known as dehydrated mangoes, is a popular snack made from ripe mangoes that have been dried to remove their moisture content. The dehydration process involves removing the water from the fruit, which helps preserve it and extend its shelf life. Dehydrated mangoes have a chewy texture and an intensified flavor.

dehydrated mango on dehydrator trays

Why should you make your own dehydrated mango?

Because it's delicious! Also, you control the ingredients, which means no added sugar. You can also flavor the mangoes in anyway you like.

How to store Dehydrated Mangoes

  • Airtight Containers: The best way to store dehydrated mangoes is in airtight containers. These could be plastic containers, glass jars, or even zip-lock bags. It's crucial to keep them away from moisture, so ensure the seal is tight.
  • Vacuum Sealing: If you plan to store the mangoes for a prolonged period, vacuum sealing is a great option. It removes all the air and hence reduces the chance of spoilage.

What to do with Dried Mango Chips

There are so many things you can do with dried mango. Try these out:

  • Add seasonings, like tajin, and lime salt. Add these before dehydrating so they stick to the mango.
  • Add them to your morning oatmeal or yogurt for a sweet, tropical flavor.
  • Prepare a delicious fruit salad by adding diced mangoes to other dried fruits like apricots and dates.
  • Make a crunchy snack mix with other nuts and dried fruits such as almonds, walnuts, cashews, and raisins.

FAQs

How long does dehydrated mango last?

Properly stored, dehydrated mango can last up to 1-2 years. However, its flavor is best preserved if consumed within 6 months.

Do you need to refrigerate dehydrated mango?

No.

Is dehydrated mango healthy?

Yes, dehydrated mango provides essential nutrients such as vitamin C, vitamin A, and folate. However, it's also high in calories and carbohydrates due to the concentration of natural sugars. It should be had in moderation.

I hope you love this dehydrated mango recipe as much as we do. This dehydrated mango recipe is the perfect snack for anyone who loves mangoes but wants a more shelf-stable option.

Not only is this delicious treat easy to make, but it’s also a great way to use up ripe mangoes before they go bad.

dehydrated mango slices on a white plate
Print Recipe
5 from 1 vote

Dehydrated Mango (How to make Dried Mangoes)

If you love mangoes and want to enjoy them all year long, then you'll love this dehydrated mango recipe. Use a dehydrator, air fryer, or oven to make this tasty dried mango snack.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Snack
Cuisine: American
Keyword: dehydrated mango
Servings: 4 servings
Calories: 124kcal
Author: Tanya

Equipment

Ingredients

  • 4-6 mangoes peeled and sliced into ¼ inch thick pieces

Instructions

Dehydrator Instructions

  • Lay out mango slices on the dehydrator trays, ensuring they are slightly spaced apart to allow for proper airflow.
  • Set your dehydrator to 135 degrees Fahrenheit (57°C) and dehydrate for 8-12 hours. Check every few hours for desired texture. Your mango should be dry yet pliable.
  • Once the mangoes have reached your desired level of dryness, remove from the dehydrator and allow them to cool completely.
  • Store your dehydrated mango in an airtight container at room temperature.

Oven Instructions

  • If using an oven, set the temperature to the lowest possible setting and place mangoes on parchment-lined baking sheets. You may need to keep the oven door slightly ajar to release moisture, so cooking times may vary.

Air Fryer Instructions

  • If using an air fryer, set the temperature to 135 degrees Fahrenheit (57°C) and place the mango slices in the air basket. Using the dehydrator function, air fry at 135°F for 4-6 hours.
  • Take note that the air fryer won't hold as many mango slices. Follow your air fryers instructions for the best dehydrator temps and times.

Notes

  • Add seasonings, like tajin and lime salt. Add these before dehydrating so they stick to the mango.
  • Properly stored, dehydrated mango can last up to 1-2 years. However, its flavor is best preserved if consumed within 6 months.

Nutrition

Calories: 124kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 2mg | Potassium: 348mg | Fiber: 3g | Sugar: 28g | Vitamin A: 2240IU | Vitamin C: 75mg | Calcium: 23mg | Iron: 0.3mg

Peach Cobbler Cocktail

by Leave a Comment

For something a little different, you have to try my delicious Peach Cobbler cocktail. This easy peach cocktail combines the sweet flavors of peach whiskey, with Baileys Irish cream, and a dash of citrus flavor with Cointreau. This post is intended for an audience of 21 and over only.

Peach cobbler cocktail in a Graham cracker sugar rimmed glass, garnished with a slice of fresh peach, with a bottle of peach whiskey set alongside.

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

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

If you love the warm and smokey flavors of whiskey, then this is the cocktail for you. I've opted for peach whiskey, a whiskey that is blended with fresh peaches giving it a juicy sweetness. A perfect summer cocktail, but also great to enjoy any time of the year.

This easy peach cocktail recipe does not require any fancy equipment, just pour the ingredients into a cocktail shaker over ice, shake, and strain it into your glass. Cocktail for one in a matter of minutes.

This Easy Peach Cobbler cocktail recipe is easy to double up to serve 2 cocktails. Alternatively, make it in a pitcher if you are serving a larger crowd of friends.

If you enjoy making your own cocktails at home, try my Watermelon Martini, Hennessy Sidecar, Classic Margarita, Paloma Cocktail, Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Cocktail ingredients

Here's what you will need to make my Peach Cobbler cocktail recipe:

  • Brown sugar - for rimming the glass.
  • Graham crackers - crushed and added to brown sugar, for rimming the glass.
  • Peach whiskey - I use Crown Royal Peach Whiskey.
  • Baileys Irish Cream - or similar Irish cream liqueur.
  • Orange liqueur - I use Cointreau, but you can also use Grand Marnier or any other orange liqueur.
  • Ground nutmeg - for garnish
  • Ice - you will need ice for shaking the cocktails in the cocktail shaker.
Peach cobbler cocktail recipe ingredients.

How to make a Peach Cobbler Cocktail

On a small plate, spread a layer of brown sugar and crushed graham crackers. In another small plate, add a teaspoon of peach whiskey. I use a mini blender to crush my graham cracker crumbs and combine it with the brown sugar.

Crushed graham crackers and brown sugar blitzed to a smooth crumb in a blender.
A black dish filled with sugar and Graham cracker crumbs and a second dish filled with whiskey with a glass rim being set into the whiskey.

Take the rim of your cocktail glass and dip it in the teaspoon of peach whiskey and then into the crushed graham crackers, coating the rim. Set the glass aside.

A cocktail class being coated in Graham cracker sugar around the rim.

In a cocktail shaker, combine 2 ounces of peach whiskey, Baileys, and Cointreau. Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 15-20 seconds until all ingredients have been thoroughly mixed and chilled.

A black cocktail shaker, being shaken.

Strain the mixture from your shaker into the rimmed glass. 

Peach cobbler cocktail being sieved through a cocktail shaker into a cocktail glass.

Garnish by sprinkling a pinch of nutmeg over the glass. Enjoy.

Peach cobbler cocktail in a Graham cracker sugar rimmed glass, garnished with a slice of fresh peach, with a black cocktail shaker, a bottle of peach whiskey and whole peaches set alongside.

Expert Tips

These tips will help you make the best Peach Cobbler Cocktail recipe you've ever tried. 

  • 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.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and shake to combine.
  • Don't add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large pitcher rather than a cocktail shaker.

Flavor variations

  • For the orange liqueur, I use Cointreau, but you can use Grand Marnier or any other orange liqueur.
  • For extra garnish, add a thinly sliced peach to the rim of the glass, or a twist of orange zest.
Peach cobbler cocktail in a Graham cracker sugar rimmed glass, garnished with a slice of fresh peach, with a black cocktail shaker, a bottle of peach whiskey and whole peaches set alongside.

FAQs

What is peach whiskey?

Peach whiskey has been flavored with fresh peaches, which brings a layer of fruity sweetness to the whiskey.

Is triple sec the same as Cointreau?

Cointreau is a triple sec. It is a good quality orange liqueur with a great orange flavor. Triple secs vary in quality and strength. Cointreau has a lovely smooth flavor of sweet oranges, which works flawlessly in this sidecar cocktail recipe.

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

Peach cobbler cocktail in a Graham cracker sugar rimmed glass, garnished with a slice of fresh peach, with a bottle of peach whiskey set alongside.
Print Recipe
5 from 1 vote

Peach Cobbler Cocktail

This delicious Peach Cobbler cocktail. combines the sweet flavors of peach whiskey, with Baileys Irish cream and a dash of citrus flavor with Cointreau. The result is a rich and creamy cocktail, with the subtle sweetness of peaches, and warming back notes of whiskey.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: peach cobbler cocktail, peach cobbler cocktail recipe, peach cocktail, peach cocktail recipe
Servings: 1 cocktail
Calories: 278kcal
Author: Tanya

Equipment

Ingredients

  • brown sugar for rimming glass
  • crushed Graham Crackers for rimming glass
  • 2 oz peach whiskey I use Crown Royal Peach - plus 1 teaspoon extra for rimming glass
  • 1 oz Baileys
  • ½ oz Cointreau
  • ice cubes for shaking cocktail
  • pinch ground nutmeg for garnish

Instructions

  • On a small plate, spread a layer of brown sugar and crushed graham crackers. In another small plate, add a teaspoon of peach whiskey. Take the rim of your cocktail glass and dip it in the teaspoon of peach whiskey and then into the crushed graham crackers, coating the rim. Set the glass aside.
  • In a cocktail shaker, combine peach whiskey, Baileys, and Cointreau. Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 15-20 seconds until all ingredients have been thoroughly mixed and chilled.
  • Strain the mixture from your shaker into the rimmed glass.
  • Garnish by sprinkling a pinch of nutmeg over the glass. Enjoy.

Notes

For extra garnish, add a thinly sliced peach to the rim of the glass.

Nutrition

Calories: 278kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Cholesterol: 0.01mg | Sodium: 1mg | Potassium: 5mg | Sugar: 10g | Calcium: 0.1mg | Iron: 0.02mg

Roasted Okra

by 4 Comments

My Crispy Roasted Okra is a classic Southern side dish. In a few steps I show you how to cook okra in the oven, with a simple spice blend of salt, black pepper, garlic powder and smoked paprika. This is one of those easy side dishes you will come back to again and again.

A white serving platter with roasted okra.

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

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

Oven roasted okra features regularly in my family meal planning, as this easy side dish can be prepared, cooked and on the table in just 25 minutes. Okra is great at absorbing flavor so I like to add extra layers of subtle spicing, before roasting the okra in the oven.

The main complaint with okra is that it can be slimy. So, if you've not cooked okra before, but would like to give it a try it, this is a great place to start, as there is nothing slimy about this side dish.

Roasted in the oven, this okra has a lot of flavor and a bit of crispiness. It's the perfect easy and tasty side dish.

For a completely different way to cook okra, try my Stewed Okra and Tomatoes.

Ingredients

Here's what you will need to make the best roasted okra:

  • Okra - fresh okra, sliced into ½ inch pieces.
  • Olive oil - or similar flavored oil.
  • Kosher salt
  • Garlic powder
  • Black pepper
  • Smoked paprika
Roasted okra recipe ingredients.

How to roast okra

Preheat your oven to 450°F (232°C). 

Wash and thoroughly dry the okra, before slicing into ½ inch pieces.

Whole okra being dried on a kitchen towel.
A chopping board with knife and whole and sliced okra, with a silver bowl of sliced okra pieces set alongside.

Place the sliced okra in a large mixing bowl. Drizzle the olive oil over the okra, ensuring all pieces are coated. Next, sprinkle the kosher salt, garlic powder, black pepper, and smoked paprika over the okra. Toss everything together until the okra is evenly coated with the oil and seasonings.

A silver bowl filled with sliced okra, covered in a blend of salt and spices.

Spread the okra pieces in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast the okra for 15-18 minutes or until the okra is tender and lightly browned. You can stir or flip the okra halfway through cooking to ensure even roasting, but this is optional.

An oven proof baking sheet with pieces of spiced okra spread over.

 Remove the baking sheet from the oven and let the okra cool for a few minutes. Taste and adjust seasoning if necessary.

A baking sheet with roasted okra.

Expert Tips

These tips will help you make the best roasted okra you've ever tried. 

  • Make sure the okra is dry before roasting for best results.
  • Use regular olive oil to roast okra, rather than extra virgin olive oil which has too low a burn temperature.
  • Line a baking sheet with parchment paper for easy clean-up.
  • Lay the okra out in a single layer on the baking sheet, you want it to roast, not steam in the oven.

Flavor variations

  • I've used olive oil, but sunflower oil, avocado oil, or a similar oil will work too.
  • Adapt the spicing to suit your tastes, add ground cumin or coriander.
  • If you like your food extra spicy, add some red pepper flakes.
  • I prefer to use fresh okra, if using frozen okra try and find pre-cut slices, as it's very hard to chop okra when it's frozen. Also if using frozen okra I recommend adding an extra 10-12 minutes in the oven to allow it time to crisp up.

How to serve roasted okra

Oven roasted okra is a great side dish, I will often serve it with a wedge of fresh lemon to squeeze over. Crispy roasted okra is great with Southern dishes like my Southern Meatloaf, or my Air Fryer Lemon Garlic Shrimp.

I also serve okra alongside turkey burgers or grilled meats, or for something a little different try is with spicy dishes like my Jamaican Curry Shrimp.

A white serving platter with roasted okra.

How to store

To refrigerate: Roasted okra is a vegetable that is best served hot from the oven. However, leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

To freeze: Once cooked and cooled, place the okra into an airtight container and store in the freezer for up to 3 months. When ready to enjoy you can cook in a hot oven from frozen.

FAQs

What does okra taste like?

Okra has a lovely fresh, grassy, slightly sweet flavor.

How do you cook okra so it's not slimy?

The trick when cooking okra is to make sure you get it nice and dry before you start cooking. Leave any moisture there and it will be slimy. I wash and thoroughly dry okra before cooking it, and I like to roast okra in the oven, which results in crispy okra every time.

Is okra a fruit or a vegetable?

Although treated like a vegetable in terms of how it is flavored and cooked, Okra is actually a fruit. It is the seed pod of the plant.

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

A white serving platter with roasted okra.
Print Recipe
4.67 from 3 votes

Roasted Okra Recipe

Crispy Roasted Okra is a classic Southern side dish. In a few steps you are shown how to cook okra in the oven, with a simple spice blend of salt, black pepper, garlic powder and smoked paprika.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: crispy roasted okra, easy oven roasted okra, oven roasted okra, roasted okra
Servings: 4
Calories: 103kcal
Author: Tanya

Ingredients

  • 1 lb fresh okra rinsed, dried, and sliced in ½ inch pieces
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika

Instructions

  • Preheat your oven to 450°F (232°C).
  • Place the sliced okra in a large mixing bowl. Drizzle the olive oil over the okra, ensuring all pieces are coated. Next, sprinkle the kosher salt, garlic powder, black pepper, and smoked paprika over the okra. Toss everything together until the okra is evenly coated with the oil and seasonings.
  • Spread the okra pieces out in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast the okra for 15-18 minutes, or until the okra is tender and lightly browned. You can stir or flip the okra halfway through cooking to ensure even roasting, but this isn't essential.
  • Remove the baking sheet from the oven and let the okra cool for a few minutes. Taste and adjust seasoning if necessary.

Video

Notes

Make sure the okra is dry before roasting for best results.

Nutrition

Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 357mg | Fiber: 4g | Sugar: 2g | Vitamin A: 936IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 1mg

Watermelon Martini

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This watermelon martini combines the sweet, refreshing flavors of watermelon with an explosion of citrus from lime juice, served in a martini glass and garnished with a thin slice of watermelon. It's the perfect summer cocktail! This post is intended for an audience 21 and over only.

watermelon martini, in glass, in front of sliced watermelon

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

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

I love the summer, especially the summer fruit and cocktails. So it was a must that I share this easy and delicious watermelon martini.

Made with the sweet and zesty combination of watermelon juice and schnapps, this is a cocktail that will surely impress your friends. With the vibrant hue of ripe watermelon, this watermelon martini cocktail is invigorating, light, and perfect for summer.

If you love watermelon, be sure to try my other watermelon drinks, like watermelon juice or watermelon mimosas.

Watermelon Martini Recipe Ingredients

  • Vodka – Just use a regular unflavored vodka for this recipe.
  • Watermelon schnapps – I’ve used DeKuyper watermelon schanpps.
  • Watermelon juice – Easy to make by adding watermelon chunks to a blender. Blend and then strain.
  • Lime Juice – From fresh limes.
  • Simple Syrup – A homemade mixture of simple syrups works great. You could also use store-bought simple syrup if you prefer.
  • Ice cubes – These are only used in the cocktail shaker and are not to be served with the drink.
ingredients to make a watermelon martini on a red table

Tools needed for this recipe

  • Cocktail Shaker
  • Martini Glass
  • Blender - for making watermelon juice.

How To Make A Watermelon Martini

Pour in the vodka, watermelon juice, watermelon schnapps, lime juice, and simple syrup into a cocktail shaker.

Fill a cocktail shaker halfway with ice.

Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.

hand shaking black cocktail shaker

Strain the mixture into a chilled martini glass.

watermelon martini being poured into martini glass

Garnish with a slice of a small watermelon. Serve immediately. 

Watermelon Martini Recipe Variations

  • Spicy Watermelon Martini – Add a slice or 2 of fresh muddled jalapeño to the cocktail.
  • Watermelon Mint Martini – Add some fresh mint leaves to the cocktail.
  • Watermelon Cucumber Martini – Sub 1 ounce of watermelon juice for cucumber juice.

How to keep your martini chilled

For a chilled cocktail glass you can either let it sit in the refrigerator or freezer for a few hours. Or if you’re making a martini on the fly, simply add a couple of ice cubes to the glass while you prepare the drink. Dump out the ice cubes before adding the cocktail.

Keeping most of your ingredients chilled in the refrigerator will keep your martini cool longer. While it isn’t necessary to keep the ingredients in the fridge, if you know your drink doesn’t contain ice, it might be a good idea to chill them beforehand.

watermelon martini in martini glass, on top of coaster

Delicious Food To Serve With Watermelon Martinis

Having a party and serving drinks? Enjoy some delicious snacks to go along with your martini!

Dip – This easy and cheesy queso dip is the perfect dip to go along with this martini.

Air Fryer Fried Pickles – The perfect quick appetizer to serve along with this drinks.

Fried chicken sliders - A tasty snack to enjoy with a martini. They are small sandwiches that you can hold in your hand.

Expert Tips for Martini

These tips will help you make the best Watermelon Martini recipe you’ve ever tried. 

  • If you don’t have a shaker, you can combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.
  • If buying a whole watermelon, make sure to pick a watermelon that is ripe and sweet.

Notes

  • Before beginning, ensure the ingredients are thoroughly mixed in a cocktail shaker with ice. This not only chills the drink but allows its flavors to mingle into one delicious cocktail.

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!

watermelon martini, in glass, in front of sliced watermelon
Print Recipe
5 from 1 vote

Watermelon Martini

This watermelon martini combines the sweet, refreshing flavors of watermelon with an explosion of citrus from lime juice, served in a martini glass and garnished with a thin slice of watermelon. It's the perfect summer cocktail!
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: watermelon martini
Servings: 2 drinks
Calories: 307kcal
Author: Tanya

Equipment

Ingredients

  • 4 oz vodka
  • 4 oz watermelon juice
  • 4 oz watermelon schnapps
  • 2 Tablespoons lime juice
  • 1 teaspoon simple syrup
  • Watermelon slice garnish
  • Ice

Instructions

  • Pour in the vodka, watermelon juice, watermelon schnapps, lime juice, and simple syrup into a cocktail shaker.
  • Fill a cocktail shaker halfway with ice.
  • Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.
  • Strain the mixture into two chilled martini glass.
  • Garnish with a slice of small watermelon. Serve immediately.

Notes

  • Before beginning, thoroughly mix the ingredients in a cocktail shaker with ice. This chills the drink and allows its flavors to mingle into one delicious cocktail.
  • This drink recipe makes two cocktails. If you prefer one, cut the ingredients in half. 

Nutrition

Calories: 307kcal | Carbohydrates: 21g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 330IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 0.3mg

Homemade Dehydrated Limes

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These homemade dehydrated limes are the perfect preserved citrus to have on hand. Make them at home in your dehydrator, air fryer, or oven.

dehydrated limes in glass container with other limes around

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

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

Imagine adding citrus flavor to your favorite dishes and drinks without the hassle of slicing and juicing fresh limes. Dehydrated limes are the answer!

They add a unique taste to your culinary creations, offer a long shelf life, and are easy to store. The process of dehydrating limes is straightforward. You only need to slice, spread on a dehydrator, and dehydrate until dry.

Once you dehydrate limes, you can use them for many things. I like to add dehydrated limes to cocktails or add them to water for refreshing lime water.

Once you start dehydrating your fruit, you'll want to dehydrate everything. Check out these dehydrated strawberries if you love dried fruit.

Ingredients

  • Fresh limes - washed and dried.
fresh limes on white kitchen towel

Tools Needed

How to Dehydrate Limes

Cutting the Limes

To achieve the perfect thickness and consistency when slicing limes for dehydration, use a sharp knife or mandoline. When using a mandoline, wear a protective cutting glove to prevent accidents. To make slicing easier, cut the end of the lime to give yourself a flat surface before placing it on the mandoline or slicing with a knife.

limes sliced with a mandolin

Even slicing is essential for uniform drying, so take your time and ensure each slice is approximately ⅛-1/4 inch thick. Properly sliced limes will result in evenly dried lime slices, ready for various creative uses.

How to Dehydrate Limes in a Dehydrator

Using a dehydrator is my favorite method for dehydrating limes, as it provides optimal control over temperature and drying times. To use a dehydrator for lime dehydration, first place evenly sliced limes on the dehydrator trays, ensuring they are not touching each other. Set the dehydrator to a temperature of 125°F / 40°C, highly recommended for dehydrating limes.

Drying times can range from 8-12 hours, depending on the thickness of the lime slices and the dehydrator’s efficiency.

Once the lime slices are thoroughly dried, remove them from the dehydrator and let them cool before storing them in an airtight container.

fresh limes on dehyrator tray
dried limes on dehydrator tray

Other Methods for Dehydrating Limes

Air Fryer

Many air fryers have dehydrator functions. To dehydrate limes in the air fryer, set the temperature to 125 degrees Fahrenheit. Dehydrate for 6-10 hours until the limes are dried.

Oven

To use an oven for lime dehydration, preheat it to a low temperature of 175 degrees Fahrenheit. Place evenly sliced limes on parchment paper-lined baking trays, ensuring they are not touching each other.

Dry the lime slices for about 2-4 hours, flipping them every 30 minutes to ensure even drying. Keep an eye on the lime slices as they dry, as oven temperatures may vary.

When you place lime slices on the fully dried tray, remove them from the oven and let them cool before storing them in an airtight container.

The best Limes to use

Late winter and early spring are the best times to purchase fresh limes, ensuring you get the most flavorful and juicy citrus for dehydration.

When selecting limes for dehydration, it’s essential to look for ones free of blemishes and with a uniform green color. The skin should be smooth and glossy, indicating freshness. Remember, fresh limes are essential for achieving the best results in your dehydrated lime adventure.

I also like my dehydrated limes to have some juice in them. Give them a slight squeeze to ensure they are ripe and filled with wonderful lime juice. Even though it'll be dehydrated, these limes have the best flavor.

How to store

Using airtight containers, such as glass jars or plastic containers with tight-fitting lids, is the best for storing dehydrated limes. They help keep the limes dry and prevent moisture from entering the container.

To further ensure moisture control, add a food-safe silicone pack to the storage container to absorb any accumulated moisture.

Properly stored dehydrated limes can last up to a year, providing a long-lasting source of citrus flavor for your culinary creations.

dehydrated limes in glass container

How to use Dehydrated Limes

Dehydrated limes offer a world of exciting possibilities for culinary and beverage applications.

  • Add a burst of citrus flavor to sweet and savory dishes
  • Enhance cocktails, mocktails, and teas. I like to pop one in my water bottle in the mornings.
  • Turn the limes into ground lime powder by running it through a blender. Add it to soups and stews, providing a tangy flavor.
  • Try using dehydrated lime slices as a garnish.
glass of water with ice with dried lime on top and dried limes in background

How to rehydrate dried limes

To rehydrate them, add them to water and allow them to soak for a couple of hours. I tend to use dried limes without rehydrating them first.

Dehydrating Limes Turning Brown

Dehydrated limes will sometimes turn brown after storage. This is normal and does not affect the flavor of the limes.

Also, if limes are dehydrated at a higher temperature, they will turn brown during the dehydrated phase. It's best to keep the temperature at 125 degrees Fahrenheit / 40°C or below when dehydrating.

Mold Prevention

Store your dehydrated limes in an airtight container in a cool, dry place with plenty of air circulation to avoid mold growth.

dehydrated limes laying on white table

Frequently Asked Questions

What are dehydrated limes good for?

Everything! They're great for storing limes for long term use. Use them to flavor water, cocktails, or mocktails. You can also use them for garnish. You can also try using the dehydrated zest in dry rubs and seasonings for grilling or whatever else you cook up.

How long do dehydrated limes last?

Dehydrated limes can last up to a year and a half as long as they are properly stored. Store them in an airtight container, in a cool, dry place.

Do dehydrated limes go bad?

Yes, dehydrated limes can go bad eventually if not stored properly. For optimal freshness, they should be kept in an airtight container in a cool, dry place for up to a year.

What is the ideal thickness for slicing limes for dehydration?

For ideal dehydration results when slicing limes, a thickness of ⅛- ¼ inch is recommended! That’s just enough to give your dehydrated limes that perfect flavor and crunch.

dehydrated limes in glass container with other limes around
Print Recipe
5 from 1 vote

Homemade Dehydrated Limes

These homemade dehydrated limes are the perfect preserved citrus to have on hand. Make them at home in your dehydrator, air fryer, or oven.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Dried Fruit
Cuisine: American
Keyword: dehydrated lime, dehydrated limes
Servings: 36
Calories: 3kcal
Author: Tanya

Equipment

Ingredients

  • 6 Fresh limes washed, dried, and cut into ⅛-¼ inch even slices

Instructions

Dehydrator Method

  • Place evenly sliced limes on the dehydrator trays, ensuring they are not touching each other. Set the dehydrator to a temperature of 125°F / 40°C.
  • Dry for 8-12 hours, depending on the thickness of the lime slices and the dehydrator’s efficiency.
  • Once the lime slices are thoroughly dried, remove them from the dehydrator and let them cool before storing them in an airtight container.

Air Fryer Method

  • Place evenly sliced limes in the air fryer basket, ensuring they are not touching each other. set the temperature to 125 degrees Fahrenheit. Dehydrate for 6-10 hours until the limes are dried.

Oven Method

  • Preheat oven to a low temperature of 175 degrees Fahrenheit. Place evenly sliced limes on parchment paper-lined baking trays, ensuring they are not touching each other.
  • Dry the lime slices for about 2-4 hours, flipping them every 30 minutes to ensure even drying. Keep an eye on the lime slices as they dry, as oven temperatures may vary.
  • When you place lime slices on the thoroughly dried tray, remove them from the oven and let them cool before storing them in an airtight container.

Notes

  • Dehydrated limes can be stored properly for 12-18 months. Store them in an airtight container, in a cool, dry place.

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 0.2mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg

Watermelon Juice

by Leave a Comment

This Watermelon Juice recipe is super simple and results in the most delicious fruity drink. I combine fresh watermelon juice with freshly squeezed lime juice to produce a refreshing drink that is pure sunshine in a glass.

Two glasses filled with watermelon juice with a jug of watermelon juice and slices of lime set alongside.

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

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

In this recipe I show you how to make watermelon juice with a blender in a matter of minutes. Blitz it up, strain through a sieve into a pitcher, then leave in the refrigerator to chill for a couple of hours. It really is that simple.

I love a glass of this fresh tasting juice for breakfast, and often serve a pitcher of it at family brunch get together's. However, it is also the ideal non-alcoholic drink to cool you down on a hot summers day.

This delicious fresh juice also makes a great cocktail mixer, try it with sparkling champagne or prosecco in my Watermelon Mimosa.

If you love fresh juices, try some of my favorite recipes: my Tamarind Juice, Beet Carrot Apple Juice, Cucumber Ginger Juice, or my Jamaican Style Carrot Juice.

Ingredients

Here's what you will need to make this fresh squeezed juice:

  • Watermelon - use seedless watermelon as you don't want to have to pick out the large seeds.
  • Lime - I use freshly squeezed lime juice as it has the best flavor.
Half of a fresh watermelon.
A glass bowl filled with diced watermelon.

How to make Watermelon Juice

Place the watermelon cubes and lime juice into a blender.

A blender jug filled with diced watermelon.

Blend the watermelon on medium speed for 15-20 seconds until you have a smooth, juice-like consistency. 

A blender jug filled with blended watermelon.

Strain the juice through a fine mesh strainer into a pitcher, discarding any pulp.

Watermelon juice being poured through a fine sieve into a glass jug.

Refrigerate and serve cold.

A glass jug filled with watermelon juice with wedges of fresh watermelon and slices of lime set alongside.

Expert Tips

These tips will help you make the best watermelon juice you've ever tried. 

  • Ripe watermelons tend to be very sweet. If your watermelon is not sweet enough, add 1-2 tablespoons of Simple Syrup to the juice.
  • Allow the juice to chill in the refrigerator for at least 2 hours before serving.
  • For the best flavor, always served cold, straight from the refrigerator.

Flavor variations

  • Swap the lime juice for freshly squeezed lemon or orange.
  • One of my favorite watermelon juice combinations is to add some fresh mint leaves.
  • Mix the fresh juice with sparkling water for a touch of fizz.
  • Or, for an alcoholic twist, swap sparking water for champagne or prosecco (or any other sparkling white wine).
  • You can use this same process to juice other fruits, try melon, cucumber or mango.
A glass filled with watermelon juice with a jug of watermelon juice, wedges of fresh watermelon and slices of lime set alongside.

FAQs

How do you store watermelon juice after juicing?

Once juiced, store in a covered pitcher in the refrigerator for up to 4 days. You might need to stir the juice before serving if it has sat in the refrigerator for a day or two.

Can you freeze fresh watermelon juice?

Yes, absolutely. Pour the juice into an airtight container, making sure you leave some space at the top to allow the juice to expand when frozen. To enjoy it at its best, use the juice within 2 months of freezing.

Is homemade watermelon juice healthy?

Yes! Fresh watermelon is rich in amino acids and contains high levels of the powerful antixoidant lycopene; and lime is rich in antioxidants and contains high levels of vitamin C. This fresh squeezed juice contains no artificial coloring's or preservatives.

Can you put watermelon through a juicer?

Yes you can, in fact if you have a juicer it is much easier as the pulp and seeds will end up in the pulp container so there will be no need to sieve it.

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

Two glasses filled with watermelon juice with a jug of watermelon juice and slices of lime set alongside.
Print Recipe
5 from 1 vote

Watermelon Juice

Watermelon Juice is super simple and results in the most delicious fruity drink. Combine fresh watermelon juice with freshly squeezed lime juice to produce a refreshing drink that is pure sunshine in a glass.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American, Southern
Keyword: best watermelon juice, fresh watermelon juice, homemade watermelon juice, watermelon and lime juice, watermelon juice
Servings: 6
Calories: 92kcal
Author: Tanya

Ingredients

  • 12 cup seedless watermelon cubes
  • 2 tablespoon fresh lime juice

Instructions

  • Place the watermelon cubes and lime juice into a blender.
  • Blend the watermelon on medium speed for 15-20 seconds until you have a smooth juice-like consistency.
  • Strain the watermelon juice through a fine mesh strainer into a pitcher, discarding any pulp.
  • Refrigerate and serve cold.

Notes

Ripe watermelons tend to be very sweet. If your watermelon is not sweet enough, add 1-2 tablespoons of Simple Syrup to the juice.

Nutrition

Calories: 92kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 346mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1732IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 1mg

Fajita Vegetables

by Leave a Comment

If you are looking for a great-tasting vegetable side that can be prepared in minutes, then try my Easy Fajita Vegetables. Sliced red onion and a variety of different colored bell peppers are stir-fried quickly in fajitas seasoning for a healthy vegetable side dish that is packed full of flavor.

A large serving dish filled with fajitas vegetables, with bowls of steamed white rice and black beans set alongside.

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

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

Healthy fajita veggies are the perfect mid-week side when you are pushed for time but want to put something tasty and nutritious on the table. Hands-on preparation is minimal; the whole dish can be prepared, cooked, and on the table in around 20 minutes.

I make vegetable fajitas with peppers and onions and season them with my homemade Fajitas Seasoning. Making your own seasoning blends is super simple, but you can use your favorite store-bought blend if you prefer.

My family loves Mexican dishes, they are always packed full of flavor, and it's empty plates all around when I serve them. If you enjoy Mexican-inspired food, try my Air Fryer Steak Fajitas, Juicy Ground Turkey Tacos, Air Fryer Mexican Street Corn, or my Crispy Pork Carnitas.

Ingredients

Here's what you will need to make the best fajita vegetables:

  • Olive oil - I use regular olive oil as extra virgin olive oil has too low a burn temperature.
  • Red onion - has a great mild flavor; you could also use a regular onion or shallots.
  • Bell peppers - I used red and green bell pepper, but you can use any color.
  • Fajita seasoning - I use my seasoning blend, which is simple to make, but you can use a store-bought blend if you choose.
Fajita vegetables recipe ingredients.
Sliced red onion and red and green bell peppers on a wooden chopping board, with pots of fajita seasoning and olive oil set alongside.

How to make fajita vegetables

Heat the oil in a large skillet or frying pan over medium-high heat.

Add the sliced onion and bell peppers to the pan. Cook them undisturbed for 3-4 minutes, then stir fry them for 4 minutes or until they soften and get slightly charred.

Sliced red onion and red and green bell peppers in a large frying pan.

Sprinkle the fajita seasoning evenly over the vegetables in the pan. Toss well to coat them with the seasoning.

Sliced red onion and red and green bell peppers coated in fajitas seasoning, cooking in a large frying pan.

Continue cooking for 5-10 minutes until the vegetables are cooked to your desired softness. The longer you cook, the softer they will be.

Cooked red onion and red and green bell peppers in a large frying pan.

Remove the pan from heat and transfer the fajita vegetables to a serving dish.

A large serving dish filled with fajitas vegetables, with a red and green bell peppers, and bowls of steamed white rice and black beans set alongside.

Expert Tips

These tips will help you make the best fajita vegetables you've ever tried. 

  • I only prepare the vegetables just before I cook them; that way they remain crispy and juicy and don't dry out.
  • Get the pan nice and hot before you start cooking the vegetables.
  • The trick is to cook the vegetables long enough so that they get a nice char around the edges but not so long as they become soggy.

Flavor variations

Feel free to mix the vegetables or the spices to suit your tastes!

  • Bell peppers and onions are traditional, but mushrooms, zucchini, or even carrot could work well too.
  • If you like your food extra spicy, add some freshly sliced red chili peppers, some red pepper flakes, or a dash of your favorite hot sauce.
  • Add a touch of smoky spice flavor with some chipotle paste.
  • For a burst of fresh herb flavor, garnish with some chopped cilantro.
A large serving dish filled with fajitas vegetables, with a red and green bell peppers, and bowls of steamed white rice and black beans set alongside.

How to serve fajita vegetables

Serve the flavorful fajita vegetables as a side dish alongside my Slow Cooker Black Beans and some steamed white rice. They work with a variety of Mexican-inspired dishes; try them in fajitas or tacos or as a burrito filling.

They are also perfect to serve with all of your favorite weeknight meals like my Air Fryer Chicken Breast or my Turkey Burgers.

How to store

To refrigerate: Fajita vegetables are best served hot, straight from the pan. However, leftovers can be stored in an airtight container in the refrigerator for 2-3 days. When ready to enjoy, place in a hot frying pan to warm through, not overcooking the vegetables.

A large serving dish filled with fajitas vegetables, with a red and green bell peppers, and bowls of steamed white rice and black beans set alongside.

FAQs

Do you marinate pepper and onions for fajitas?

No, there is no need to marinate the vegetables; the flavor comes from the freshness of the vegetables combined with the fajitas seasoning.

Are fajita veggies healthy?

Yes, this healthy vegetable side dish is low in fat and sugar. The onions and peppers are high in fiber, vitamins, and minerals, and a serving of this vegetable dish will go towards your all-important 5-a-day.

How to make fajita peppers and onions in the oven?

For speed, I cook my fajita vegetables in a frying pan. However, if you have the oven on, you can also cook fajita vegetables in the oven.

Toss the onions and peppers in olive oil and fajita seasoning, then place onto a nonstick baking sheet. Place the sheet into a hot oven at 425F/220C and roast the vegetables for 20 minutes.

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

A large serving dish filled with fajitas vegetables, with bowls of steamed white rice and black beans set alongside.
Print Recipe
5 from 2 votes

Fajita Vegetables

Easy Fajita Vegetables can be prepared and cooked in minutes. Sliced red onion and a variety of different colored bell peppers are cooked quickly in fajitas seasoning, for a healthy vegetable side dish that is packed full of flavor.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: classic fajita vegetables, fajita vegetables, fajita veggies, homemade fajita seasoning
Servings: 4
Calories: 91kcal
Author: Tanya

Ingredients

  • 2 Tablespoons olive oil
  • 1 large red onion thinly sliced
  • 2 bell peppers (any color) thinly sliced
  • 2 teaspoons fajita seasoning

Instructions

  • Heat the oil in a large skillet or frying pan over medium-high heat.
  • Add the sliced onion and bell peppers to the pan. Cook them undisturbed for 3-4 minutes, then stir fry them for 4 minutes or until they soften and get slightly charred.
  • Sprinkle the fajita seasoning evenly over the vegetables in the pan. Toss well to coat them with the seasoning.
  • Continue cooking for 5-10 minutes until the vegetables are cooked to your desired softness. The longer you cook, the softer they will be.
  • Remove the pan from heat and transfer the fajita vegetables to a serving dish.
  • Serve the flavorful fajita vegetables as a side dish, in fajitas or tacos, or as a burrito filling.

Notes

Feel free to mix up the vegetables or the spices to suit your tastes! Bell peppers and onions are traditional, but mushrooms, zucchini, or even carrot could work well too.

Nutrition

Calories: 91kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 4mg | Potassium: 189mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2356IU | Vitamin C: 78mg | Calcium: 13mg | Iron: 1mg

Homemade Fajita Seasoning

by Leave a Comment

Whip up homemade fajita seasoning in 5 minutes; it's easy to make and even more delicious than a store-bought mix. Use right away, or mix up a big batch. Great for fajitas or any meat or vegetables you want to add this delicious flavor to.

fajita spices placed in a bowl, unmixed

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

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

This fajita seasoning mix tastes wonderful on any chicken, steak, or seafood you prepare it with. You can even use this mixture as a dry rub on a whole chicken! If fajitas are what you're craving give my Air Fryer Steak Fajitas a try. You won't be disappointed!

Want a flavorful but lighter meal? Season Easy Oven-Baked Fish with these bold flavors.

Ingredients and Tools Needed

  • Chili Powder
  • Cornstarch
  • Ground Cumin
  • Garlic Powder
  • Paprika
  • Granulated Sugar
  • Oregano
  • Cayenne Pepper
  • Salt
fajita spices placed in a bowl, unmixed

Tools you'll need for this recipe

  • Small bowl for mixing
  • An airtight container for storage

How To Make My Homemade Fajita Seasoning

Mix and store in an airtight container

fajita seasoning mixed together in a small bowl

How To Use Fajita Seasoning

Use this fajita seasoning in place of store-bought packets. To make fajitas, add 2 Tablespoons of this seasoning and ½ cup of water. This will give the perfect flavor when making homemade fajitas in a skillet.

Using homemade fajita seasoning as a dry rub will also impart a delicious flavor to other baked dishes. If you're preparing a Mexican chili or soup, add some fajita seasoning for another layer of flavor.

If making vegetables, use about 1-2 teaspoons. I love to use this seasoning when making quick fajita vegetables.

How Long Does It Keep?

Depending on the freshness of your herbs and spices, this blend will keep well for 3 to 6 months. Storing your freshly made fajita seasoning in an airtight container and in a cupboard, out of direct sunlight, will help to maintain its freshness.

Avoid storing fajita seasoning in the fridge, it can dull the flavors.

fajita seasoning mixed together in a small bowl

Why Make Your Own Spice Mix?

Firstly, you will likely have all of the spices in your pantry, so instead of going out and buying a fajita seasoning packet, you can make your own at home. Most seasoning packets contain preservatives and additives, so it's a healthier option as well.

What's the difference between taco seasoning and fajita seasoning?

Taco seasoning and fajita seasoning are similar in the fact that they typically contain the same ingredients. The ratio of these ingredients, however, is what sets them apart. Taco seasoning generally will contain more chili powder, whereas fajita seasoning contains more cumin. Now, how much you add of each is purely preference. Taco seasoning will have a typical "spice" taste, and Fajita seasoning, because of the increased amount of cumin, has a "smokey" taste.

Notes

  • Use this fajita seasoning in place of store-bought packets. 
  • To make fajitas, add 2 Tablespoons of this seasoning and ½ cup of water. This will give the perfect flavor when making homemade fajitas in a skillet.
  • 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.
  • I prefer to make smaller batches of spice blends, that way, they 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.

Looking for more homemade seasoning 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!

fajita spices placed in a bowl, unmixed
Print Recipe
5 from 1 vote

Homemade Fajita Seasoning

Whip up homemade fajita seasoning in 5 minutes, it's easy to make and even more delicious than a store-bought mix. Use right away, or mix up a big batch, great for fajitas or any meat or vegetables you want to add this delicious flavor to.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: homemade fajita seasoning
Servings: 36
Calories: 137kcal
Author: Tanya

Ingredients

Instructions

  • Mix and store in an airtight container

Notes

  • Use this fajita seasoning in place of store-bought packets. 
  • To make fajitas, add 2 Tablespoons of this seasoning and ½ cup of water. This will give the perfect flavor when making homemade fajitas in a skillet.

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1438mg | Potassium: 534mg | Fiber: 8g | Sugar: 6g | Vitamin A: 6213IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 7mg

Espresso Martini

by Leave a Comment

The espresso martini is a dessert for any coffee lover, and the perfect after dinner drink. Our classic espresso martini is rich with flavor and smooth with its velvety top. This post is meant for an audience 21 and over.

Prepared espresso martini with coffee bean garnish.

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

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

When I can have a cocktail and coffee at the same time, you bet I'll be enjoying this party! Whether you're using machine-brewed espresso, instant espresso, or even freshly made espresso in your French press you'll still be able to enjoy an espresso martini too!

Espresso martinis can truly be enjoyed any time of the year. Our delicious Bourbon Martini, Hennessy Sidecar, and last but not least this warm Irish Coffee can as well.

Espresso Martini Ingredients

  • Vodka - Use your favorite unflavored vodka. You could opt for a coffee flavor vodka if you want the extra strong coffee flavor, or are missing other key ingredients.
  • Freshly brewed espresso - Not everyone has access to fresh espresso coffee. You can use instant espresso, instant coffee, or a cold brew concentrate.
  • Coffee liqueur - Like Kahlua or other coffee liquor.
  • Simple syrup - Optional for sweetness. Simple syrup can be store-bought or homemade with an easy recipe of 1:1 sugar and water for sweet sugar syrup.
  • Coffee beans - A few coffee beans for garnish.
Espresso martini ingredients.

Tools needed for this recipe

  • Cocktail Shaker
  • Martini Glass

How To Make An Espresso Martini

Brew a fresh shot of espresso and let it cool

Add the vodka, cooled espresso, coffee liqueur, and simple syrup to the cocktail shaker and fill the shaker with ice.

Shaking the ingredients in a cocktail shaker.

Shake vigorously for about 10-15 seconds. This ensures all the ingredients are well mixed and the cocktail has a little foam.

Pouring the cocktail into the martini glass.

Strain the mixture into a martini glass. Garnish the espresso martini with 3 coffee beans. Serve immediately.

Prepared espresso martini.

How to serve an espresso martini

For the best experience with an espresso martini, you'll want to serve it in a chilled glass and enjoy it immediately.

Serve your freshly made coffee cocktail with a side of other dessert items like chocolate-covered coffee beans, chocolate biscotti, or even a small scoop of French vanilla ice cream.

Espresso Martini Variations

Chocolate: Swirl chocolate syrup around the inside of your glass or just on the rim. You can also, along with the coffee beans, add some shaved chocolate to the top.

Spiced: Add a dash of cinnamon or nutmeg to the cocktail shaker or just lightly dust some on top of your finished cocktail.

Vanilla: Use a vanilla vodka, or a dash of vanilla syrup or extract to the cocktail shaker before shaking.

Prepared espresso martini with coffee bean garnish.

No Cocktail Shaker, No Problem

You can still whip up a delicious cocktail without a shaker. Here are a couple of options if you find yourself without one:

  • Mason Jar with a lid tightly sealed
  • Blender
  • Any container with a secure enough lid to endure shaking for 20-30 seconds without falling off.

Strain using a fine mesh strainer, or sifter.

FAQ's

Why the three coffee beans for garnish?

The three coffee beans represent health, happiness, and wealth.

Why do you shake an espresso martini?

To acquire that silky foam on top, first, you'll want to shake the cocktail ingredients with ice for 20-30 seconds. Secondly, double straining your cocktail either through the shaker cup or a Hawthorne shaker, then again with a fine mesh strainer will introduce more air and greatly reduce the amount of ice that comes through leaving your cocktail silky smooth with a nice layer of foam on top.

Expert Tips

  • If you don't have an espresso machine, you can use instant espresso.
  • For the best experience, chill the martini glass ahead of time.

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!

Prepared espresso martini with coffee bean garnish.
Print Recipe
5 from 1 vote

Espresso Martini

The espresso martini is a dessert for any coffee lover, and the perfect after dinner drink. Our classic espresso martini is rich with flavor and smooth with its velvety top. This post is meant for an audience 21 and over.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: espresso martini
Servings: 1 Drink
Calories: 269kcal
Author: Tanya

Ingredients

  • 2 ounces Vodka
  • 1 ounce Freshly brewed espresso *see note
  • 1 ounce Coffee liqueur such as Kahlua
  • .5 ounces Simple syrup optional, to taste
  • Ice
  • 3 Coffee beans garnish

Instructions

  • Brew a fresh shot of espresso and let it cool
  • Add the vodka, cooled espresso, coffee liqueur, and simple syrup to the cocktail shaker and fill the shaker with ice.
  • Shake vigorously for about 10-15 seconds. This ensures all the ingredients are well mixed and the cocktail has a little foam.
  • Strain the mixture into a martini glass. Garnish the espresso martini with 3 coffee beans. Serve immediately.

Notes

  • If you don't have an espresso machine, you can use instant espresso.
  • For the best experience, chill the martini glass ahead of time.
  • The three coffee beans represent health, happiness, and wealth.

Nutrition

Serving: 1g | Calories: 269kcal | Carbohydrates: 24g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 15mg | Potassium: 42mg | Sugar: 24g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 1mg

Steamed Lobster Tails

by Leave a Comment

My family love lobster and in this recipe post I show you how easy it is to cook steamed lobster tails. I butterfly the tails then steam them with some fresh lemon, before serving them with some melted butter and a wedge of lemon for an extra burst of zesty citrus. Cooked this simply, this is a dish you will return to again and again.

A white serving plate topped with two steamed lobster tails, served with melted butter, a wedge of lemon and garnished with fresh parsley.

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

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

Lobster can be a tricky shellfish to cook, particularly if you cook it whole. Which is why I like to cook lobster tails. I always start by butterflying the tail, so that the whole tail cooks evenly. Steaming the lobster tails also helps as this is a gentler cooking method and keeps the lobster meat tender and sweet.

Not only does lobster tail taste delicious, it is good for you too. Lobster tail is a lean protein, contains vitamins and minerals and is rich in omega-3 fatty acids.

If you enjoy eating shellfish, then try some of my favorite seafood recipes: Air Fried Lobster Tail, Air Fryer Crab Cakes, Air Fryer Crab Legs, Air Fryer Lemon Garlic Shrimp, Jamaican Jerk Shrimp, Seafood Boil, or my Crispy Air Fryer Fried Shrimp.

Ingredients

Here's what you will need to make the best steamed lobster tails:

  • Lobster - I use whole fresh lobster tails.
  • Lemon - Fresh lemon, sliced.
  • Water
Steamed lobster tail recipe ingredients.

How to steam lobster tails

Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.

Once the water is boiling, line the steamer basket with the slices of lemon and place the butterflied lobster tails in the steamer basket on top of the lemon slices, making sure they are not overcrowded.

A steamer filled with raw lobster tails on top of fresh slices of lemon.

Place the steamer basket on top of the pot with boiling water, cover, and steam the lobster tails for 6-8 minutes, or until the shells turn bright red and the meat becomes opaque.

Four cooked lobster tails sitting in a steamer on top of slices of lemon.

Remove the lobster tails from the steamer using tongs. Be careful as they will be hot. Allow them to cool for a few minutes before serving.

Serve the lobster tails as they are or with some melted butter and a slice of lemon.

How to butterfly a lobster tail

The butterflying of lobsters is very easy and it makes the lobster meat easier to eat. It also looks pretty on a plate. The only tools you need are sharp kitchen shears and your hands.

To butterfly a lobster tail, use the kitchen shears and cut down the middle of the top shell towards the fins of the tail, taking care not to cut the tail itself. Gently pull the shell apart. Using your fingers, gently separate the meat from the shell, lifting it through the slit to rest on top. Try to keep the end of the tail attached to the shell.

collage of how to butterfly a lobster tail, with hand cutting and the shell and moving the lobster meat above the shell

If your lobster tail needs to be deveined, devein it at this time.

Expert Tips

These tips will help you make the best steamed lobster tails you've ever tried. 

  • If you don't have a steamer pot, you can fit a steamer basket into a large pot, it will work just the same.
  • Bring the water to the boil, before you add the lobster tails to the steamer basket. This will stop them from overcooking.
  • If you want to check the internal temperature of the lobster once it’s cooked, a probe thermometer is the easiest way to do this.
Two white serving plates topped with two steamed lobster tails, served with melted butter, a wedge of lemon and garnished with fresh parsley.

Flavor variations

  • Fresh lobster tails will give you the best flavor, but you can use frozen lobster tails. If using frozen tails, defrost them in the refrigerator first before butterflying and cooking.
  • Add a little extra flavor and serve the lobster with my Garlic Herb Butter.
  • For a dairy free option, swap the melted butter for a little olive oil warmed with lemon zest and some minced garlic.
  • Enjoy a seafood feast, and provided you don't overcrowd the steamer pan, you could also add fresh shrimps, scallops and clams. Just ensure you adjust the cooking times for smaller pieces of seafood.

What to serve with steamed lobster tails

I don't want anything to overpower the flavor of the lobster meat, so I serve it with some melted butter and a wedge of fresh lemon for squeezing over. This dish can be served as an appetizer or doubled up as dinner main dish, which I would serve with a light and refreshing side salad like my Southern Cucumber Salad.

You can also steam the lobster tails and add them to Lobster Mac & Cheese.

A white serving plate topped with two steamed lobster tails, served with melted butter, a wedge of lemon and garnished with fresh parsley.

How to store

To refrigerate: Steamed lobster tails can be enjoyed hot or cold. Once cooked and cooled, place any leftover lobster tails in an airtight container in the refrigerator up to 3 days. If heating up, do so gently so that the lobster warms through but does not overcook.

To freeze: It is perfectly safe to freeze cooked lobster. Once cooked and cooled, wrap the whole tail, including the shell, in freezer proof clingfilm and a layer of kitchen foil, and store for up to 3 months. Freezing the lobster tail in the shell will stop the meat from drying out.

FAQs

Is it better to boil or steam lobster tails?

If I was cooking a whole lobster I would boil it. However, when it comes to cooking lobster tails I prefer to steam them, as steaming is a gentler cooking method resulting in tender lobster meat. Also, with steaming, you keep all the flavor in the lobster as none of it escapes into the cooking water.

Do you cut the lobster tail before you steam it?

Yes, you can either butterfly the lobster tail as I have done in this recipe (see instructions above), or you can split the tail in half length-wise. A lobster tail is thick, so cutting the lobster tail ensures an even cook, whereas if you left it whole, it would be tough around the outside and just cooked in the center.

How long to steam a lobster tail?

The length of time to steam lobster tails depends on their size. As a general guide:

Small (4-ounce) lobster tails need about 6-8 minutes.
Medium (6-ounce) lobster tails need about 8-10 minutes.
Large (8-ounce) lobster tails need about 10-12 minutes.
Extra-large (12-ounce) lobster tails need about 15-20 minutes.

How to tell if lobster is cooked?

Lobster tails should be cooked until the shell turns bright red and the meat becomes opaque, generally reaching an internal temperature of approximately 140-145°F (60-63°C) when measured at the thickest part of the tail.

Looking for more steamed recipes? Try my steamed cheeseburgers recipe.

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

A white serving plate topped with two steamed lobster tails, served with melted butter, a wedge of lemon and garnished with fresh parsley.
Print Recipe
5 from 1 vote

Steamed Lobster Tails

This recipe show you how easy it is to cook steamed lobster tails. First butterfly the tails then steam them with some fresh lemon, before serving them with some melted butter and a wedge of lemon for an extra burst of zesty citrus.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: how to steam lobster tails, steamed lobster tails
Servings: 4
Calories: 57kcal
Author: Tanya

Ingredients

  • 4 lobster tails 4-oz each, rinsed and butterflied
  • 1 lemon sliced
  • water

Instructions

  • Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.
  • Once the water is boiling, line the steamer basket with the slices of lemon and place the butterflied lobster tails in the steamer basket on top of the lemon slices, making sure they are not overcrowded. Place the steamer basket on top of the pot with boiling water, cover, and steam the lobster tails for 6-8 minutes, or until the shells turn bright red and the meat becomes opaque.
  • Remove the lobster tails from the steamer using tongs. Be careful as they will be hot. Allow them to cool for a few minutes before serving.
  • Serve the lobster tails as they are or with some melted butter and a slice of lemon.

Notes

  • To butterfly a lobster tail, use kitchen shears and cut down the middle of the top shell towards the fins of the tail, taking care not to cut the tail itself. Gently pull the shell apart. Using your fingers, gently separate the meat from the shell, lifting it through the slit to rest on top. Try to keep the end of the tail attached to the shell. 
  • The length of time to steam lobster tails depends on their size. As a general guide:
    • Small (4-ounce) lobster tails need about 6-8 minutes.
    • Medium (6-ounce) lobster tails need about 8-10 minutes.
    • Large (8-ounce) lobster tails need about 10-12 minutes.
    • Extra-large (12-ounce) lobster tails need about 15-20 minutes. 
  • Lobster tails should be cooked until the shell turns bright red and the meat becomes opaque, generally reaching an internal temperature of approximately 140-145°F (60-63°C) when measured at the thickest part of the tail.

Nutrition

Calories: 57kcal | Carbohydrates: 3g | Protein: 11g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 268mg | Potassium: 164mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 14mg | Calcium: 60mg | Iron: 0.3mg

Jerk Fish

by Leave a Comment

I enjoy cooking my Jamaican Jerk Fish when the sun is shining, and I have the grill on outdoors. 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.

A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.

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

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

My best Jamaican jerk fish recipe uses my homemade Jamaican jerk marinade, which has the perfect balance of sweet, sour, salty, and spicy flavors. I use a combination of Scotch bonnet peppers, onions, thyme, garlic, and ginger, then add seasoning and other flavorings like vinegar, brown allspice berries, and ground spices to the mix.

I like to make my own marinades; that way, I can make them to suit my own palette. Feel free to adapt the flavors to suit your taste. For example, I like a spicy jerk marinade, so use 4 Scotch bonnet peppers, but if you prefer yours milder, cut back on the peppers.

Once the marinade is made and the fish has been washed, I coat the fish in the marinade and set it aside to marinate for at least 4 hours, but longer if time allows. Then I cook it over white-hot charcoal to add that smoky flavor.

If you love the fiery hot, spicy flavor of jerk marinade, then try some of my favorite jerk recipes, my jerk salmon, Jamaican jerk seasoning, Jerk bbq sauce, Jerk shrimp, Jamaican jerk chicken,  Jamaican jerk chicken soup, or this tender jerk pork in the air fryer.

For other recipes where I cook whole fish, try my Air fryer whole fish, Oven-roasted whole fish, or my steamed fish.

Ingredients

Here's what you will need to make the best jerk fish:

  • Fish - I use whole white fish, which are gutted and scaled.
  • Lime - I used lime in the water for rinsing the fish.
  • Jerk marinade - I use my own Jamaican jerk marinade.
Jamaican jerk fish recipe ingredients.

How to make Jamaican jerk fish

Start by soaking your fish in cold water and rubbing the fish with lime or vinegar. Rinse and pat the fish dry using a paper towel. Cut 3 slits into each side of the fish.

A silver bowl filled with six snapper fish soaking in cold water and lime.
A plastic box with two whole snapper fish, gutted, scaled and with 3 slits cut into each side.

In a large dish, evenly coat the whole fish with the Jamaican jerk marinade. Be sure to get the marinade inside the fish as well. Cover the dish and let the fish marinate in the fridge for at least 4 hours, or overnight for the best flavor.

fish marinating in jerk marinade

Preheat your grill to medium heat. If you're using a charcoal grill, allow the coals to burn until they're covered with white ash.

Two whole snapper fish cooking on a charcoal grill.
Two whole snapper fish cooking on a charcoal grill.

Place the marinated fish on the grill. Cook each side for 7-8 minutes, or until the fish is opaque and flakes easily with a fork. The skin should be slightly charred.

Once done, carefully remove the fish from the grill. Let them rest for a couple of minutes before serving.

A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.

Other methods for cooking Jamaican jerk fish

You can also cook this jerk fish in our oven or air fryer:

Oven: Place the fish on a sheet pan and place it in a preheated oven of 425 degrees Fahrenheit. Roast the fish for 25-27 minutes. 

Air Fryer: Place each fish in an air fryer basket and air fryer on 400 degrees Fahrenheit for 14-16 minutes. Cook the whole fish in batches, and do not overlap. 

Expert Tips

These tips will help you make the best Jamaican jerk fish you've ever tried. 

  • Marinate the fish for at least 4 hours or overnight if time allows. The longer the marinate, the better the flavor.
  • I recommend scoring the fish by cutting diagonal lines in the skin before you season it. This ensures you get maximum flavor into the fish.
  • Only grill the fish once the charcoal is white, any earlier and you will burn the fish.
  • If you want to check the internal temperature of the fish once it’s cooked, a probe thermometer is the easiest way to do this.
A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.

Flavor variations

  • This recipe typically uses whole snapper, but would also work with sea bass, tilapia, bream, or trout.
  • I used lime to soak the fish, but you could also add vinegar or lemon to the water.
  • I've used my own Jamaican jerk marinade, but you can buy a store-bought marinade if you don't want to make your own. My favorite store-bought marinade is Walker's Wood. You could also add some dry seasoning, like this fish seasoning, to the fish before adding the marinade. Or simply season it as is.
  • Add some sprigs of fresh thyme to the cavity of the fish when you are cooking it.
  • For extra citrus, add slices of fresh lime to the cavity of the fish while it is being cooked.

What to serve with jerk fish

I love to serve whole jerk fish with wedges of fresh lime, and a few vegetable sides like my Jamaican coleslaw and Jamaican cabbage. Also served is my Jamaican festival, a delicious fried sweet dough, which is the perfect side dish with my favorite Jamaican recipes. If I'm grilling outdoors, I would like to have a glass of Jamaican rum punch in my hand, pure sunshine in cocktail form.

How to pick whole fresh fish from the market

Don’t be intimidated about buying whole fish from the market. Here are my tips for buying fresh whole fish.

  1. Look for clear eyes: The eyes of the fish should be clear, bright, and bulging, indicating that the fish is fresh.
  2. Check for firm flesh: The flesh of the fish should be firm to the touch and should spring back when pressed.
  3. Smell the fish: Fresh fish should have a mild smell, not a strong or unpleasant odor. If it smells overly fishy, it may not be fresh.
  4. Look for bright and shiny skin: The skin of the fish should be bright and shiny, indicating that it was recently caught and is fresh.
A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.

How to store

Make ahead: The fish is marinated in the Jerk marinade for at least 4 hours before grilling, but can be prepared the night before and left to marinate overnight.

To refrigerate: I recommend that you enjoy your fish served warm straight from the grill when it is at its best, as I find fish overcooks really easily when reheated. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. When ready to enjoy, place in a hot oven to warm through, taking care not to overcook the fish and dry it out.

To freeze: I don't recommend freezing this whole grilled snapper; it's a dish best served straight from the grill.

FAQs

Why soak fish in vinegar before cooking?

Soaking fish in vinegar water, or lime juice as I've done here, helps to season the fish and you will end up with tender, sweeter tasting fish. The acid also helps to firm up the fish, which helps it to hold its shape when cooking.

What fish is best for grilling?

I prefer to grill large whole fish like snapper, sea bass, tilapia, bream, salmon or trout. These fish are thicker and cook better on the grill than thin filets of fish. If cooking thin filets of fish on the grill, I would recommend wrapping them in foil, rather than placing directly onto the grill.

How long will it take to cook a whole snapper?

The length of time will depend a lot on the size and thickness of the fish. Snapper fish should be cooked to an internal temperature of 145°F (63°C) when measured at the thickest part, ensuring it's opaque and flakes easily with a fork for safe consumption.

Is jerk marinade really spicy?

Yes, this is a spicy sauce, but as with all marinades, you can adapt the flavors to suit your palette. I use 4 Scotch bonnet peppers, as I like my food spicy. However, cut back on the peppers if you prefer a milder sauce.

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

A black serving platter topped with 3 whole snapper fish in a Jamaican jerk marinade garnished with Scotch Bonnet peppers, wedges of lime and sprigs of thyme.
Print Recipe
5 from 1 vote

Jerk Fish

Jamaican Jerk Fish is great to cook when you have the grill on. One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on flavor and grills well on the BBQ.
Prep Time15 minutes
Cook Time14 minutes
Marinating Time4 hours
Total Time4 hours 29 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: best jamaican jerk fish recipe, Jamaican jerk fish, Jamaican jerk marinade, jerk fish
Servings: 6
Calories: 903kcal
Author: Tanya

Ingredients

  • 6 whole white fish gutted and scaled
  • lime , lemon or vinegar for rinsing fish
  • ¾ cup Jamaican jerk seasoning

Instructions

  • Start by soaking your fish in cold water and rubbing the fish with lime or vinegar. Rinse and pat the fish dry using a paper towel. Cut three slits into each side of the fish.
  • In a large dish, evenly coat the whole fish with the Jamaican jerk marinade. Be sure to get the marinade inside the fish as well. Cover the dish and let the fish marinate in the fridge for at least 4 hours, or overnight for the best flavor.
  • Preheat your grill to medium heat. If you're using a charcoal grill, allow the coals to burn until they're covered with white ash.
  • Place the marinated fish on the grill. Cook each side for 7-8 minutes, or until the fish is opaque and flakes easily with a fork. The skin should be slightly charred.
  • Once done, carefully remove the fish from the grill. Let them rest for a couple of minutes before serving.

Notes

Fish should be cooked to an internal temperature of 145°F (63°C) when measured at the thickest part, ensuring it's opaque and flakes easily with a fork for safe consumption.
You can also cook this jerk fish in our oven or air fryer.
  • Oven: Place the fish on a sheet pan and place in a preheated oven of 425 degrees Fahrenheit. Roast the fish for 25-27 minutes.
  • Air Fryer: Place each fish in an air fryer basket and air fryer on 400 degrees Fahrenheit for 14-16 minutes. Cook the whole fish in batches, and do not overlap.

Nutrition

Calories: 903kcal | Protein: 185g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 333mg | Sodium: 576mg | Potassium: 3753mg | Vitamin A: 954IU | Vitamin C: 14mg | Calcium: 288mg | Iron: 2mg

Dehydrated Strawberries

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Dehydrated strawberries make the best snack. They can be enjoyed in many ways - from eating them in their dehydrated state to creating recipes like strawberry powder.

dehydrated strawberries on white board

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

I've been obsessed with my dehydrator for years, and I am excited to share how I like using mine. I love dehydrating all kinds of fruits, vegetables, and herbs. But one of my all-time favorites is dehydrated strawberries.

Dehydrated strawberries are a versatile pantry staple and a great way to preserve fresh strawberries. Add them to oatmeal, yogurt, trail mix, or granola. You can also eat them as strawberry chips. Dehydrating strawberries offers multiple advantages, including extended shelf life and flavor preservation - perfect for long-term storage and usage!

Ingredients

Strawberries - fresh, ripe strawberries work best for dehydrating.

fresh strawberries in colander

Tools Needed for Dehydrating:

  • Dehydrator - One with temperature and time controls is ideal.
  • Oven (although not my preferred choice)
  • Air Fryer (most modern air fryers feature dehydrating capabilities)
  • Cutting board and a sharp knife - for prepping the berries.
  • A strawberry huller - to remove the stem from the strawberries.

How to Prepare Strawberries for Dehydrating

Begin by washing and drying the strawberries before hulling them and cutting them into uniform-sized pieces measuring ¼"- ⅜ " thick. Doing this ensures even drying throughout the drying process.

How to Dehydrate Strawberries in a Dehydrator

Spread strawberry slices on dehydrator trays. Adjust the temperature to 135 degrees Fahrenheit and set the timer for 8-12 hours.

Your strawberries will be ready to dehydrate once they feel leathery and pliable when touched, not wet or sticky. Keep dehydrating until you get the texture you want. Let them cool, then store them in an airtight container.

fresh sliced strawberries on dehydrator rack
dehydrated strawberries on dehydrator rack

How to Dehydrate Strawberries in an Oven

For oven-dehydrated strawberries, line a baking sheet with parchment paper and heat the oven to its lowest temperature, which is usually between 175 degrees-200 degrees Fahrenheit. Spread strawberry slices out in an even layer on this sheet before placing them in the oven.

Bake the slices for 4-6 hours, checking them every hour until desired texture has been reached. They should be leathery yet pliable, not wet or sticky. Allow to cool before storing in an airtight container.

This method takes the longest. I prefer the results of dehydrated strawberries from the dehydrator. They had a better texture and retained a bright red color. Oven-dried strawberries were slightly brown.

dehydrated strawberries on parchment paper after dehydrating in oven
close up photo of dehydrated strawberries on parchment paper

How to Dehydrate Strawberries in an Air Fryer

For air fried strawberries, put the strawberry slices evenly in the basket to dehydrate strawberries in an air fryer. Set the air fryer to 135 degrees Fahrenheit and fry for 4-6 hours on the lowest setting, checking every 30 minutes. Allow to cool before storing in an airtight container.

fresh strawberries in air fryer basket
strawberries after dehydrating in air fryer basket

How to Store Dehydrated Strawberries

When it comes to storing dehydrated strawberries, choosing the appropriate container is key in maintaining their freshness and flavor. Popular methods for packaging dehydrated strawberries are Mason jars or vacuum sealing.

Mason Jars: Fill each Mason jar with dehydrated strawberries, leaving some space at the top for air circulation. Seal tightly to create an airtight environment.

dehydrated strawberries in glass jar

Vacuum Sealing: Evenly distribute the dried strawberries among several vacuum seal bags, then use a vacuum sealing machine to extract any air and seal the bag securely.

When stored properly in an airtight container in a cool, dark location, dehydrated strawberries can last for up to one year, sometimes longer, as long as any signs of spoilage or moisture buildup are regularly checked for.

Selecting the Ideal Strawberries

When choosing strawberries for dehydrating purposes, aim for ones that are sweet, firm, ripe, and firm - although smaller berries tend to dehydrate faster than larger ones. Avoid any strawberries which have softened over time or appear moldy.

Use organic strawberries if possible. When dehydrating frozen ones, allow them to defrost fully before beginning.

How to use Dehydrated Strawberries

My dehydrated strawberries make an ideal snack without added sugars or artificial ingredients. I enjoy snacking on my dehydrated strawberries regularly as they retain their natural sweetness while providing essential vitamins, minerals, and fiber for healthful living.

Use them in your favorite recipes without adding additional liquid, such as baked goods or oatmeal, without needing additional moisture.

Dehydrated strawberries can easily be transformed into strawberry powder. To do this, dehydrate them until crisp before placing them into a blender or food processor and processing until a fine powder forms.

The strawberry powder makes an exquisite beverage when added to milk or water—store the strawberry powder in an airtight jar.

strawberry powder in glass jar

How Can I Stop Berries From Turning Brown When Dehydrating

While dehydrating in an air fryer or dehydrator won't lead to the browning of strawberries, dehydrating in an oven might. By treating with lemon juice treatment before dehydrating in the oven, browning can be reduced significantly and the color preserved.

Mix equal parts lemon juice and water in a small bowl, then dip sliced strawberries in it, being sure to cover each piece completely. Shake off excess liquid before placing your strawberries onto a clean, dry surface such as a tray for further drying.

Conditioning Dehydrated Strawberries

After dehydrating strawberries, it's essential to condition them for long-term storage. Conditioning refers to evenly dispersing any residual moisture within the dehydrated food product - this will prevent mold growth as well as condensation from occurring inside storage containers.

Shake your container daily for one week to ensure the strawberries remain pliable and don't stick together. If condensation forms inside your container, return it back to the dehydrator for additional drying time.

Conditioning may not be necessary if your intent is short-term storage. I usually eat these within a week. They are that just that good!

Rehydration Process

To rehydrate dried strawberries, simply soak them in warm water until they reach the desired texture. Drain any excess liquid, pat the strawberries dry with paper toweling, and use them in recipes or as snacks!

Rehydrated strawberries make an excellent alternative to fresh fruit when adding flavorful touches to dishes such as oatmeal, muffins, and scones.

Frequently Asked Questions

What are the taste and texture characteristics of dehydrated strawberries?

Dehydrated strawberries offer a concentrated sweet taste with textures ranging from soft and pliable to crisp depending on drying method and duration; as these strawberries become crispier as time progresses.

Are whole strawberries suitable for dehydration?

Full strawberries do not lend themselves well to dehydration as their size and shape make it hard for moisture to escape easily, thus unevenly dissipating in the drying process. Slicing your strawberries into small, evenly-sized pieces facilitates more efficient and quicker dehydration.

What is the best temperature for dehydrating strawberries?

The best temperature for dehydrating strawberries is between 130-140 degrees Fahrenheit. However, if you have a dehydrator that only dehydrates at a temperature of 165 degrees, your strawberries will be fine. Just not that they will be finished dehydrating in less time.

I hope you enjoy these Dehydrated Strawberries as much as we do. If you have tried dehydrated strawberries, we'd love to know your thoughts. Please feel free to leave us a comment below and tell us what you think.

dehydrated strawberries on white board
Print Recipe
5 from 1 vote

Dehydrated Strawberries

Dehydrated strawberries make the best snack. They can be enjoyed in many ways - from eating them in their dehydrated state to creating recipes like strawberry powder.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Snack
Cuisine: American
Keyword: dehydrated strawberries
Servings: 4
Calories: 36kcal
Author: Tanya

Equipment

Ingredients

  • 1 lb strawberries

Instructions

  • Remove the stem and white part of the strawberries and cut them into uniform-sized pieces measuring ¼"- ⅜ " thick.

Dehydrator Instructions

  • Spread strawberry slices on dehydrator trays. Adjust the temperature to 135 degrees Fahrenheit and set the timer for 8-12 hours. Dehydrate until desired texture is reached. Let them cool, then store them in an airtight container.

Oven Instructions

  • For oven-dehydrated strawberries, line a baking sheet with parchment paper and heat the oven to its lowest temperature, about 175 degrees-200 degrees Fahrenheit. Spread strawberry slices in an even layer on this sheet before placing them in the oven.
  • Bake the slices for 4-6 hours, checking them every hour until desired texture has been reached. Let them cool, then store them in an airtight container.

Air Fryer Instructions

  • For air-fried strawberries, put the strawberry slices evenly in the basket to dehydrate strawberries in an air fryer. Set the air fryer to 135 degrees Fahrenheit and fry for 4-6 hours on the lowest setting, checking every 30 minutes. Allow to cool before storing in an airtight container.

Notes

  • Your strawberries will be ready to dehydrate once they feel leathery and pliable when touched, not wet or sticky. Keep dehydrating until you get the texture you want.
  • Use fresh, ripe strawberries. Overripe or moldy strawberries should not be used. Properly dehydrated strawberries can be stored for up to 1 year with proper storage.

Nutrition

Calories: 36kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 174mg | Fiber: 2g | Sugar: 6g | Vitamin A: 14IU | Vitamin C: 67mg | Calcium: 18mg | Iron: 0.5mg

Quick Pickled Strawberries

by 2 Comments

A delightful tangy twist to the classic summertime fruit - pickled strawberries. Bursting with vibrant flavors, these tangy-sweet gems are a must-try for those seeking a unique experience. Dive into the world of pickled strawberries and discover how this unexpected combination will soon be one of your favorites.

Fresh strawberries in a bowl.

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

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

How beautiful would these strawberries look on toasted bread with cream cheese or goat cheese? Whether you're planning an elegant dinner party, a cozy brunch gathering, or simply seeking a unique twist for your everyday meals, pickled strawberries are a perfect choice.

The pickling process preserves the freshness of the berries while infusing them with a delightful tang. Their versatility allows them to shine in a wide array of dishes, from savory to sweet.

Pickling is fun and delicious! Try my refrigerator pickles, these tangy pickled red onions, or these tasty pickled asparagus.

A mason jar full of fresh pickled strawberries.

Pickled Strawberry Ingredients

  • Water
  • Balsamic vinegar - For this recipe I've used dark balsamic vinegar. Check below for other vinegar options, like white balsamic vinegar.
  • Granulated sugar - Regular white granulated sugar is best for this recipe.
  • Kosher salt - Salt is great for balancing flavors.
  • Fresh strawberries rinsed - Fresh berries should be hulled, rinsed, and sliced in half. Make sure that you're using firm strawberries and not any that have already started to go soft.
  • Basil leaves - Fresh basil leaves are a great flavor addition, try not to skip it.
Pickled strawberry ingredients.

Tools needed for this recipe

  • Small saucepan
  • Mason Jar

How To Make Pickled Strawberries

In a medium saucepan, combine water, balsamic vinegar, sugar, and kosher salt.

Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.

Pickling ingredients added to a saucepan.

Remove the saucepan from the heat and let the mixture cool completely, for about 1 hour.

Once the mixture is cool, prepare the pickled strawberries by placing strawberries and basil leaves in a 24-ounce jar, leaving about ½ inch of space at the top.

Strawberries added to the mason jar.

Pour the cooled vinegar mixture over the strawberries, ensuring the liquid covers all the strawberries. Seal the jar with a lid and let it chill in the refrigerator for at least 2 hours. Chill overnight for the best flavor.

pickling liquid added to the mason jar.

How to store pickled strawberries

Store your pickled strawberries in a sealed airtight jar in the refrigerator for up to 1 week.

Because strawberries have a soft and spongy texture, they're shelf life isn't as long as other pickled fruits or vegetables. Make sure to store them properly so they'll stay fresher, longer.

Dark or White Balsamic Vinegar?

For this specific recipe we're using dark balsamic vinegar, however, either dark or white balsamic vinegar can be used depending on the flavor profile you prefer. The dark vinegar will bring a stronger, more robust taste, while the white vinegar will give a milder, fruitier flavor.

This is your perfect chance to experiment with both to see which you prefer!

Try champagne vinegar or rice vinegar for other flavor profiles.

Fresh strawberries in a bowl.

How to serve pickled strawberries

Pickled strawberries are a wonderful addition to a sweet or savory charcuterie board, salad, or to top a dessert. Add them along with these dehydrated strawberries for the best spread.

Garnishes - Pickled strawberries can make a great garnish for cocktails.

Sandwiches or wraps - Add a sweet and tart touch to a wrap for lunch.

FAQ's

What are the best fruits to pickle?

Some lovely fruits that take really well to pickling are watermelon rinds, pineapple, grapes, and cherries. It's worth it to try and pickle whatever you can to find the ones you love.

Expert Tips

  • Enjoy these tangy and sweet pickled strawberries as an accompaniment to a cheese platter, salad, or dessert. Or just eat them alone as a snack.
  • These pickled strawberries will last in your fridge for up to 1 week.

Looking for more pickled 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!

Fresh strawberries in a bowl.
Print Recipe
5 from 1 vote

Quick Pickled Strawberries

A delightful tangy twist to the classic summertime fruit - pickled strawberries. Bursting with vibrant flavors, these tangy-sweet gems are a must-try for those seeking a unique experience. Dive into the world of pickled strawberries and discover how this unexpected combination will soon be one of your favorites.
Prep Time10 minutes
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: pickled strawberries
Servings: 1 Pound
Calories: 643kcal
Author: Tanya

Ingredients

  • 1 cup Water
  • ½ cup Balsamic vinegar
  • ½ cup Granulated sugar
  • 2 teaspoons Kosher salt
  • 1 lb Fresh strawberries rinsed, hulled, and cut in half
  • 4 Basil leaves

Instructions

  • In a medium saucepan, combine water, balsamic vinegar, sugar, and kosher salt.
  • Bring the mixture to a boil over medium heat, stirring until the sugar completely dissolves.
  • Remove the saucepan from the heat and let the mixture cool completely, for about 1 hour.
  • Once the mixture is cool, prepare the pickled strawberries by placing strawberries and basil leaves in a 24-ounce jar, leaving about ½ inch of space at the top.
  • Pour the cooled vinegar mixture over the strawberries, ensuring the liquid covers all the strawberries. Seal the jar with a lid and let it chill in the refrigerator for at least 2 hours. Chill overnight for the best flavor.

Notes

  • Enjoy these tangy and sweet pickled strawberries as an accompaniment to a cheese platter, salad, or dessert. Or just eat them alone as a snack.
  • These pickled strawberries will last in your fridge for up to 1 week.

Nutrition

Serving: 1g | Calories: 643kcal | Carbohydrates: 156g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 4698mg | Potassium: 844mg | Fiber: 9g | Sugar: 141g | Vitamin A: 139IU | Vitamin C: 267mg | Calcium: 121mg | Iron: 3mg

Watermelon Mimosa

by Leave a Comment

Sweet juicy watermelon and crisp bubbly give you this beautiful red watermelon mimosa. Perfect for a summer brunch or sipping by the pool. Enjoy this lovely twist on a mimosa for your next gathering. This post is meant for an audience 21 and over.

Garnished and ready to serve watermelon mimosa.

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

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

Fresh fruit cocktails are some of the most refreshing drinks you could enjoy on a hot summer day. Take advantage of those perfectly ripe watermelons, and impress your guests with a few watermelon mimosas.

Watermelon in the summer is a favorite in our house. It's a great snack, awesome for parties, and if you're lucky you'll get one that's so perfectly sweet. Try prepackaged watermelon if it isn't yet in season where you're located.

If you love bright and refreshing cocktails like this one, you'll also like my Jamaican Rum Punch Recipe or this tart Homemade Cranberry Lemonade.

Garnished and ready to serve watermelon mimosa.

Ingredients

  • Champagne or Prosecco - Both have a slightly different flavor profile, I would choose your favorite of the two. Your favorite sparkling wine is also a great option.
  • Watermelon juice - Check below for how to make your own watermelon juice.
  • Watermelon slice for garnish - You can also make a garnish blend of watermelon slices and fresh mint sprigs.
Watermelon mimosa ingredients.

Tools needed for this recipe

  • 2 Champagne Flutes
  • Blender for making watermelon juice
  • Strainer for straining watermelon juice

Homemade Watermelon Juice

To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds.

chunks of watermelon in a blender cup.
Blended watermelon chunks.

Strain the mixture to remove the pulp. Let it chill in the refrigerator.

watermelon juice being strained.

How To Make A Watermelon Mimosa

In a champagne flute, add 4 ounces of chilled Champagne or Prosecco.

champagne being poured into glass

Slowly add 1.5 ounces of watermelon juice to the champagne flute.

Garnish with a small watermelon slice on the rim of the glass.

Garnished and ready to serve watermelon mimosa.

Repeat these steps with the other champagne flute.

Watermelon Mimosa Recipe Variations

Strawberry - Add fresh sliced or diced strawberries to your watermelon mimosas for another layer of flavor.

Fresh Mint - A delicious herbal note would be a great and colorful addition to watermelon mimosas.

Cucumber - Blend fresh cucumber with the cubed watermelon for an extra layer of freshness.

Blueberry - Blueberries will add a nice burst of sweetness and a great color contrast to watermelon mimosas.

Garnished and ready to serve watermelon mimosa.

Delicious Snacks To Serve With A Watermelon Mimosa

Don't serve your mimosas on an empty stomach, try some of our delicious snacks and appetizers!

Air Fryer Appetizers - Here’s a list of Air Fryer Appetizers you can serve at your next gathering or you can have these to enjoy for yourself. 

Salads - Delicious refreshing salads like our Southern Cucumber Salad, this Shrimp and Bacon Spinach Salad, or this fresh Corn Salad Recipe.

Expert Tips

Follow these tips for the tastiest watermelon mimosas!

  • If you're serving this cocktail at a party, keep the ingredients chilled and separate to ensure each mimosa is as fresh as it can be.
  • Keep the watermelon wedge garnish fairly small so the glass doesn't tip over.
  • To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
  • Feel free to use store-bought watermelon juice in this recipe if you prefer.
  • To ensure the champagne doesn't bubble over, slowly pour the watermelon juice before serving.
  • To make fresh watermelon juice, blend 1 cup of watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
  • Feel free to use store bought watermelon juice in this recipe if you prefer.
  • To ensure that the champagne doesn't bubble over, slowly pour in the watermelon juice before serving.

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!

Garnished and ready to serve watermelon mimosa.
Print Recipe
5 from 2 votes

Watermelon Mimosa

Sweet juicy watermelon and crisp bubbly give you this beautiful red watermelon mimosa. Perfect for a summer brunch or sipping by the pool. Enjoy this lovely twist on a mimosa for your next gathering.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: watermelon mimosa
Servings: 2 drinks
Calories: 743kcal
Author: Tanya

Equipment

  • 2 Champagne flutes

Ingredients

  • 8 ounces Champagne or Prosecco chilled
  • 3 ounces Watermelon juice freshly made and strained (see note)
  • 1 small Watermelon slice for garnish

Instructions

  • In a champagne flute, add 4 ounces of chilled Champagne or Prosecco.
  • Slowly add 1.5 ounces of watermelon juice to the champagne flute.
  • Garnish with a small watermelon slice on the rim of the glass.
  • Repeat these steps with the other champagne flute.

Notes

  • To make fresh watermelon juice, blend 1 cup of unseeded watermelon chunks until juiced, about 20 seconds. Strain the mixture to remove the pulp. Let it chill in the refrigerator.
  • Feel free to use store bought watermelon juice in this recipe if you prefer.
  • To ensure that the champagne doesn't bubble over, slowly pour in the watermelon juice before serving.

Nutrition

Serving: 1g | Calories: 743kcal | Carbohydrates: 174g | Protein: 14g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 2667mg | Fiber: 9g | Sugar: 143g | Vitamin A: 13044IU | Vitamin C: 186mg | Calcium: 171mg | Iron: 6mg

Sour Apple Martini

by Leave a Comment

This refreshing sour apple martini blends the crisp fruit flavors of a tart green apple with a hint of orange from the Cointreau. Served in a chilled martini glass then garnished with a thin slice of granny smith apple. A timeless classic with a modern twist will leave you puckering up for another! This post is meant for an audience 21 and over.

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

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

If apple martinis are not on your cocktail list this summer, this is your invitation to add them! Pucker up with the sweet and sour mix of apple juice and sour apple schnapps. With the color of granny smith apples, this appletini cocktail is bright, refreshing, and perfect for summer.

If you enjoy a cocktail when the sun is out, try my Hennessy Sidecar, Classic Margarita, Paloma Cocktail, Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Garnished and ready to serve sour apple martini.

Apple Martini Recipe Ingredients

  • Vodka - Just use a regular unflavored vodka for this recipe.
  • Sour apple schnapps - I've used DeKuyper sour apple pucker.
  • Apple juice - Try to make sure you're using 100% apple juice, and not an apple juice cocktail. Those usually contain other fruit flavors.
  • Orange liqueur - For this recipe I used the orange liqueur Cointreau. However, you can use whatever triple sec you have on hand.
  • Green apple slices for garnish - A granny Smith apple will be great for this. The green apple slice tells you that this recipe is going to be tart, rather than overly sweet.
  • Ice cubes - These are only used in the cocktail shaker, and are not to be served with the drink.
Sour apple martini ingredients.

Tools needed for this recipe

  • Cocktail Shaker
  • Martini Glass

How To Make A Sour Apple Martini

Fill a cocktail shaker halfway with ice.

Pour in the vodka, sour apple schnapps, apple juice, and orange liqueur.

Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.

Shaking the cocktail in a cocktail shaker.

Strain the mixture into a chilled martini glass.

Pouring the drink into a martini glass.

Garnish with a slice or two of fresh apple. Serve immediately.

Apple Martini Recipe Variations

  • Apple Cider Martini - Perfect for fall! Swap out the apple juice for your favorite apple cider.
  • Caramel Apple Martini - Line the rim of your martini glass in caramel, and use a caramel flavored vodka.
  • Spiced Apple Martini - Garnish with a cinnamon stick, or use a spiced apple liqueur in place of the orange liqueur.

How to keep your martini chilled

For a chilled cocktail glass you can either let it sit in the refrigerator or freezer for a few hours. Or if you're making an apple martini on the fly, simply add a couple of ice cubes to the glass while you prepare the drink. Dump out the ice cubes before adding the cocktail.

Keeping most of your ingredients chilled in the refrigerator will keep your martini cool, longer. While it isn't necessary to keep the ingredients in the fridge, if you know your drink doesn't contain ice, it might be a good idea to chill them beforehand.

Garnished and ready to serve sour apple martini.

Delicious Food To Serve With Apple Martinis

Having a party and serving drinks? Enjoy some delicious snacks to go along with your martini!

Meatballs - Lamb Meatballs with Herb Yogurt Sauce or Sweet & Spicy Party Meatballs.

Wings - Honey Garlic Chicken Wings, Garlic Parmesan Wings, and Cauliflower Wings (3 Flavors).

Nuts & Seeds - Southern Boiled Peanuts (3 Different Flavors) or Crispy Air Fryer Pumpkin Seeds.

Air Fryer Snacks - Air Fryer Pretzel Bites, Air Fryer Bacon Wrapped Shrimp, Air Fryer Plantains, Air Fryer Fried Pickles & Air Fryer Fried Mushrooms.

Expert Tips

These tips will help you make the best Sour Apple Martini recipe you’ve ever tried. 

  • 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.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
  • Don’t add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.

Notes

  • Before beginning, ensure the ingredients are thoroughly mixed in a cocktail shaker with ice. This not only chills the drink but allows its flavors to mingle into one delicious cocktail.

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!

Garnished and ready to serve sour apple martini.
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5 from 2 votes

Sour Apple Martini

This refreshing sour apple martini blends the crisp fruit flavors of a tart green apple with a hint of orange from the Cointreau. Served in a chilled martini glass then garnished with a thin slice of granny smith apple. A timeless classic with a modern twist will leave you puckering up for another! This post is meant for an audience 21 and over.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: sour apple martini
Servings: 1 drink
Calories: 261kcal
Author: Tanya

Equipment

Ingredients

  • 2 ounces Vodka
  • 1 ounce Sour apple schnapps
  • 1 ounce Apple juice
  • .5 ounce Orange liqueur
  • Apple slices garnish
  • Ice

Instructions

  • Fill a cocktail shaker halfway with ice.
  • Pour in the vodka, sour apple schnapps, apple juice, and orange liqueur.
  • Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.
  • Strain the mixture into a chilled martini glass.
  • Garnish with a slice or two of fresh apple. Serve immediately.

Notes

  • Before beginning, ensure the ingredients are thoroughly mixed in a cocktail shaker with ice. This not only chills the drink but allows its flavors to mingle into one delicious cocktail.

Nutrition

Serving: 1g | Calories: 261kcal | Carbohydrates: 14g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 0.3IU | Vitamin C: 0.3mg | Calcium: 2mg | Iron: 0.1mg

Sweet and Sour Mix

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My Homemade Sweet and Sour mix can be made in minutes by melting sugar in water, then adding freshly squeezed lemon and lime juice. Once made it's ready to add to cocktails and mocktails, adding that perfect balance of sweet and sour flavors to your favorite drinks.

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

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

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

Regular readers of my blog will know that I love a good cocktail, and make a variety of different drinks at home. The secret to making quality cocktails at home is to have the sugar syrups and sweet and sour mixers that add that little bit extra to the drink.

Making your own syrups and mixers at home is really simple. This is the best sweet and sour mix, made using equal quantities of water, sugar, and fresh lemon and lime juice. This simple sweet and sour-mix works with a variety of different spirits, vodka, tequila, gin, whisky, bourbon, and rum.

Add it to my Bourbon Martini, which adds the perfect balance of sweet and sour flavors to the smoky bourbon, or in this whiskey sour. Simply replace the simple syrup and lemon juice with this.

If you like making your own cocktail mixers and syrups, try my Simple Syrup recipe, which uses a basic ratio of 1:1 sugar to water. It works a treat in my Classic Margarita recipe.

Ingredients

  • Sugar - I use white granulated sugar, but you can use any type of sugar for this recipe.
  • Water - use tap water if you are lucky enough to live somewhere with good water; if not use filtered water.
  • Lemon juice - I use freshly squeezed lemon juice from about 3 lemons.
  • Lime juice - I use freshly squeezed lime juice from about 5 limes.
Sweet and sour mix recipe ingredients.

How to make Sweet and Sour Mix

Combine the sugar and water in a saucepan over medium heat.

Stir until the sugar completely dissolves and the mixture comes to a simmer. Set aside to cool.

A saucepan filled with water and granulated sugar with a whisk.
A saucepan with melted sugar and water.

Meanwhile, juice and strain lemons and limes to make lemon and lime juice.

Add these to an airtight container with a lid.

A hand held lemon press squeezing fresh lemon juice into a glass jug.
Lemon and lime juice being passed through a fine sieve into a glass jug.

Add the cooled sugar and water mixture. Cover the container and shake until combined.

Use this mixture in recipes that call for a sweet and sour mix.

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

Other ways to heat the sweet and sour mix

You don't have to make sweet and sour mix on the stovetop in a pan. My other two favorite methods require no stovetop.

  • Sweet and sour mix with a Kettle - Heat your water in a kettle and add it to a heat-proof jar with a lid, like a mason jar. Add the sugar to the jar, cover, and shake it until the sugar dissolves. Now add the lemon and lime juice, cover, and shake again.
  • Microwave sweet and sour mix - Combine the sugar and water in a microwave-safe bowl or glass measuring cup and stir the sugar and water mixture until thoroughly mixed. Microwave the mixture on high for approximately one minute, then remove carefully (the bowl may still be hot) and stir. Return to microwave and microwave for another 30 seconds, then remove and pour into a jar with the lemon and lime juice.

Expert Tips

These tips will help you make the best sweet-and-sour mix you've ever tried. 

  • For maximum flavor, use freshly-squeezed lemon and lime juice rather than store-bought bottles. Fresh juice has an authentic, brighter taste that can significantly elevate the quality of your mix.
  • After juicing, I strain the lemon and lime juice to ensure no pulp in my sweet and sour mix. A small strainer works well for this.
  • Take care not to burn yourself when decanting the hot liquid into a container. I often use a funnel to avoid any spillages.
  • Allow the syrup to cool completely before adding it to cold drinks.
  • This recipe can be easily doubled up if you are serving lots of drinks at your next party.
A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

Flavor variations

  • You can use any type of sugar you like for this recipe. I like to use white granulated sugar, but white superfine sugar, honey, or coconut sugar would also be good choices.
  • If you like your drinks on the sour side, add more lemon and/or lime juice to suit your taste.
  • Add a few sprigs of fresh mint, rosemary, or thyme.

Serving suggestions

Add to a variety of drinks, cocktails, and mocktails anywhere you want to balance out the other flavors in the drink with a little sweet and sour. It works well in a Whisky Sour, Tom Collins, or my Bourbon Martini or Hennesy Sidecar recipes.

However, it can also be added as a mixer with regular spirits, from tequila, gin, vodka, or add it to darker spirits like whisky, bourbon, and rum. Try adding some sweet and sour mix to your favorite gin and top up with tonic water, or add it to your whisky and soda.

I like to add it to my Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, or Green Sherbet Punch.

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.

How long does the homemade sweet and sour mix last?

Homemade sweet and sour mixes should be stored in the refrigerator, usually lasting 2-3 weeks before spoilage occurs. Before each use, shake well, as the ingredients may have separated over time.

FAQs

What is in the sweet and sour mix?

A sweet and sour mix contains equal quantities of sugar, water, lemon, and lime juice.

Is a sweet and sour mix the same as a sour mix?

Yes, recipes might ask for either, but they are, in fact, the same thing.

What's the difference between sweet and sour mix and margarita mix?

Margarita mix is made by combining sugar and water with lemon and lime juice, so it's the same thing.

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

A glass jar filled with sweet and sour mix set on a board with wedges of lemon and lime set alongside.
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5 from 1 vote

Sweet and Sour Mix

Homemade Sweet and Sour mix can be made in minutes and adds the perfect balance of sweet and sour flavors to your favorite cocktails and mocktails.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: best sweet and sour mix, easy sour mix, easy sweet and sour mix, sour mix, sour mix recipe, sweet and sour mix
Servings: 1.75 cup
Calories: 253kcal
Author: Tanya

Ingredients

  • ½ cup granulated sugar
  • ½ cup water
  • ½ cup freshly squeezed lemon juice from about 3 lemons
  • ½ cup freshly squeezed lime juice from about 5 limes

Instructions

  • Combine the sugar and water in a saucepan over medium heat. Stir until the sugar completely dissolves and the mixture comes to a simmer. Set aside to cool.
  • Meanwhile, juice and strain lemons and limes to make lemon and lime juice. Add these to an airtight container with a lid.
  • Add the cooled sugar and water mixture. Cover the container and shake until combined.
  • Use this mixture in recipes that call for a sweet and sour mix.

Notes

  • For maximum flavor, use freshly-squeezed lemon and lime juice rather than store-bought bottles - fresh juice has an authentic, brighter taste that can significantly elevate the quality of your mix.
  • Homemade sweet and sour mixes should be stored in the refrigerator, usually lasting 2-3 weeks before spoilage occurs. Before each use, shake well, as the ingredients may have separated over time.
  • I strain the lemon and lime juice after juicing to ensure no pulp in my sweet and sour mix. A small strainer works well for this.

Nutrition

Calories: 253kcal | Carbohydrates: 68g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 154mg | Fiber: 0.5g | Sugar: 60g | Vitamin A: 39IU | Vitamin C: 48mg | Calcium: 16mg | Iron: 0.1mg

Bourbon Martini

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A Bourbon Martini is a delicious drink, as smoky bourbon works really well with the sweet vermouth. I like to add Angostura bitters to add a touch of spice, and some sour mix to balance out the sweet flavors in this cocktail. The result is a refreshing, sour, yet sweet and smoky cocktail that any bourbon lover will enjoy. This post is meant for an audience 21 and over.

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon and cocktail shaker in the background.

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

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

I love bourbon and am a huge fan of making cocktails at home, so it made sense that I would make a martini with bourbon as the star ingredient.

A classic martini contains gin and dry vermouth. However, for this recipe, I used bourbon instead of gin, sweet vermouth rather than dry, and added a bit of sweet and sour mix to balance out the flavors.

Making a Bourbon Martini at home could not be any simpler. Pour the ingredients into a cocktail shaker over ice, give it a shake, and strain it into your glass of choice. You have the perfect cocktail serving for one in a few minutes.

However, with this easy bourbon martini recipe, feel free to double up the recipe, or even make it in a pitcher if you are serving a larger crowd of friends.

If you enjoy a cocktail when the sun is out, try my Whiskey Sour, Hennessy Sidecar, Classic Margarita, Paloma Cocktail, Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Bourbon Martini Cocktail Ingredients

Here's what you will need to make a Classic Bourbon Martini cocktail:

  • Bourbon - use your favorite bourbon, I like Woodford Reserve.
  • Vermouth - For a bourbon martini use a sweet vermouth, rather than dry.
  • Bitters - a dash of Angostura bitters adds a balance of spice to the cocktail.
  • Sour mix - I use my homemade Sweet & Sour Mix.
  • Ice - you will need ice for shaking the cocktails in the cocktail shaker.
  • Garnish - I like to add cocktail cherries for garnish; this is entirely optional.
Bourbon martini recipe ingredients.

How to Make a Martini with Bourbon

In a cocktail shaker, combine bourbon, sweet vermouth, Angostura bitters, and sour mix.

Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 10-15 seconds until all ingredients have been thoroughly mixed and chilled.

Black cocktail shaker being shaken.

Strain the mixture from your shaker into a martini glass, making sure any stray pieces of ice don't escape!

Bourbon martini being poured from a black cocktail shaker into a martini glass.

Garnish with cocktail cherries if desired. Enjoy.

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon and cocktail shaker in the background.

Expert Tips

These tips will help you make the best Bourbon Martini recipe you've ever tried. 

  • 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.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
  • Don't add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.
A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon in the background.

Flavor variations

  • The ratio of ingredients in a bourbon martini can vary depending on personal preference, but a common recipe is two parts bourbon to one part sweet vermouth. You can also use the Angostura bitters and sour mix to balance out the flavors.
  • Garnish the drink with a twist of orange zest.
  • The flavor of bourbon works really well with coffee; try adding an ounce of coffee liqueur.

FAQs

Is a martini the same as a Manhattan?

They are very similar drinks, prepared in the same way. A traditional martini uses gin and dry vermouth, whereas a Manhattan or Bourbon Martini, uses bourbon and sweet vermouth.

What do you mix bourbon with?

Bourbon is a distilled American whiskey made with corn. It goes well with a variety of different mixers, including cola, ginger beer, water, or soda. It also makes a mean cocktail.

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

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon and cocktail shaker in the background.
Print Recipe
5 from 1 vote

Bourbon Martini

A Bourbon Martini is a delicious drink, as the smoky bourbon works really well with the sweet vermouth. Add a touch of sour mix and the result is a refreshing, sour, yet sweet and smoky cocktail that any bourbon lover will enjoy.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: bourbon manhattan, bourbon martini, classic bourbon martini, how to make a martini with bourbon
Servings: 1
Calories: 208kcal
Author: Tanya

Ingredients

  • 2 oz bourbon I used Woodford Reserve
  • 1 oz sweet vermouth
  • 2 dashes Angostura bitters
  • ½ oz sour mix
  • ice for cocktail shaker
  • cocktail cherries for garnish

Instructions

  • In a cocktail shaker, combine bourbon, sweet vermouth, Angostura bitters, and sour mix.
  • Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 20 seconds until all ingredients have been thoroughly mixed and chilled.
  • Strain the mixture from your shaker into a martini glass, making sure any stray pieces of ice don't escape!
  • Garnish with cocktail cherries if desired. Enjoy.

Notes

A classic martini contains gin and vermouth. For this recipe, I used bourbon instead of gin and added a bit of sour mix.

Nutrition

Calories: 208kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 15mg | Potassium: 84mg | Sugar: 10g | Calcium: 6mg | Iron: 0.1mg

Baked Sweet Potato Slices

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If you are looking for a great-tasting side, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil, which blends sweet, spicy, and salty flavors, which will have everyone coming back for more!

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

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

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

Say hello to my delicious sweet potato side dish. With this easy vegetable side dish, hands-on prep time is minimal. I start by slicing the sweet potato into rounds which cuts the cooking time right down, making this a quick and easy side to prepare and cook, ideal for busy weeknight dinners.

These crispy sweet potato slices are a tasty change to your usual potato sides and a healthier option. There's no excess oil or salt in this dish.

If you love sweet potatoes as much as we do, be sure to try my Air Fryer Sweet Potato Wedges, Mashed Sweet Potatoes, and Southern Candied Sweet Potatoes too!

Ingredients

Here's what you will need to make the roasted sweet potato slices:

  • Sweet potato - you can use any color of sweet potato in this recipe.
  • Olive oil - or any other light-flavored oil.
  • Brown sugar
  • Kosher salt
  • Ground cinnamon
  • Dried rosemary
  • Ground black pepper
  • Ground nutmeg
  • Maple syrup - or substitute with other unrefined sugar like honey or agave syrup.
Baked sweet potato recipe ingredients set out in individual bowls.

How to make Baked Sweet Potato Slices

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.

Slice the sweet potatoes into ½-inch rounds. Try to keep the slices even for consistent cooking.

Toss the sweet potato rounds in a large bowl with olive oil, ensuring each round is well coated.

In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.

A glass bowl filled with sweet potato rounds covered in oil, spices, salt and sugar.

Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.

Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.

Sweet potato rounds coated in a spiced oil, set onto a prepared baking sheet ready for the oven.

Continue baking for 10-15 minutes, or until they're tender and the edges are crispy.

Remove the rounds from the oven and drizzle with maple syrup.

Let them cool for a few minutes before serving.

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

Expert Tips

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

  • When slicing the sweet potatoes, keep the slices even-sized, as this will ensure consistent cooking in the oven.
  • Arrange the sweet potatoes in a single layer, ensuring they are not touching. You want the sweet potato to bake and not steam in the oven.
  • This recipe is easily doubled up to serve a larger group of diners. However, don't be tempted to overload the tray; instead, I recommend preparing a second baking sheet.

Flavor variations

  • You can leave the sweet potatoes unpeeled in this recipe if you choose to. 
  • If you like a bit of spice, add a pinch of cayenne, ground chili, or red pepper flakes.
  • Add a smoky twist to the spice blend with some smoked paprika.
  • Swap the maple syrup for another unrefined sugar like honey or agave syrup.
  • Once you have turned the sweet potato slices in the oven, sprinkle over some grated Parmesan cheese and place back in the oven to crisp up.
Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

What to serve with Baked Sweet Potato Slices

These crispy baked sweet potato slices are the perfect side dish or appetizer. Thanks to the blend of sweet, spicy and salty flavors in these savory sweet potato slices, you can serve them with a variety of main dishes.

Great with poultry, meat, and seafood, try them with my Oven Fried Chicken, Spinach Stuffed Chicken Breasts, Air Fryer Turkey Burgers, Easy Oven Baked Salmon, Air Fried Jamaican Jerk Pork, or my Air Fryer Steak Kebabs.

How to store

Make ahead: Hands-on prep time for this dish is minimal, so I recommend preparing this dish when you are ready to cook the potatoes. Once peeled, sweet potatoes start to oxidize and will turn brown.

To refrigerate: Once cooked and cooled, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them at 400 degrees Fahrenheit for 3-5 minutes to crisp them back up.

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

FAQs

Do you need to peel sweet potatoes?

In this recipe, you can choose to peel the sweet potatoes or slice them with the skin on. It's entirely down to personal preference.

Are sweet potatoes healthy?

Yes, sweet potatoes are a healthy vegetable and packed full of fiber which helps promote a healthy digestive system; vitamin A, which is great for healthy eyes and your immune system and a good source of potassium.

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

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.
Print Recipe
No ratings yet

Baked Sweet Potato Slices

Looking for a great tasting side, or easy game day appetizer, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil which blends sweet, spicy and salty flavors, which will have everyone coming back for more!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: baked sweet potato slices brown sugar, crispy baked sweet potato slices, roasted sweet potato slices, savory sweet potato slices
Servings: 4
Calories: 212kcal
Author: Tanya

Ingredients

  • 2 medium sweet potatoes rinsed, dried and peeled
  • 2 Tablespoons olive oil
  • 2 Tablespoons brown sugar
  • 1.5 teaspoons kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon dried rosemary crushed
  • ½ teaspoon ground black pepper
  • ½ teaspoon nutmeg
  • 2 Tablespoons maple syrup

Instructions

  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
  • Slice the sweet potatoes into ½-inch rounds. Try to keep the slices even for consistent cooking.
  • In a large bowl, toss the sweet potato rounds with olive oil, ensuring each round is well coated.
  • In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.
  • Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.
  • Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.
  • Continue baking for 10-15 minutes, or until they're tender and the edges are crispy. Remove the rounds from the oven and drizzle with maple syrup. Let them cool for a few minutes before serving.

Notes

  • You can leave the sweet potatoes unpeeled in this recipe if you choose to. 
  • If you like a bit of spice, add a pinch of cayenne or red pepper flakes.

Nutrition

Calories: 212kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 937mg | Potassium: 418mg | Fiber: 4g | Sugar: 17g | Vitamin A: 16035IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg