My Forking Life

menu icon
search icon

Quick Watermelon Salsa (Refreshing and Tasty)

by 3 Comments

This delicious and refreshing watermelon salsa is full of bold flavors. Fresh-cut watermelon, jalapeño, red onion, cilantro, and zesty lime juice make the perfect appetizer.

watermelon salsa in blue bowl

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

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

As someone who loves summer flavors and watermelon, I just had to make this salsa. I developed this recipe because I bought a watermelon, ate most of it as a snack, and had some leftovers. I looked at the watermelon, looked at my family, and said, "I'm making salsa." They responded with looks of confusion, but once I made it and everyone ate it, everyone loved it.

This watermelon salsa recipe includes jalapeño, cilantro, and red onion for flavor and crunch. A tasty twist on traditional salsa. It does not use tomatoes but uses watermelon as the main ingredient. It's a refreshing twist on the classic chunky salsa recipe.

If you like salsa recipes, try my blender salsa or black bean salsa recipe.

Ingredients Needed

  • Fresh watermelon - diced into small cubes, seedless or seeds removed.
  • Vegetables and Herbs - Jalapeño (seeds and membrane removed for less spice), Red onion, fresh Cilantro.
  • Seasonings - Lime juice, chili powder, and salt.
ingredients for watermelon salsa on wooden cutting board

How to make Watermelon Salsa

Dice your watermelon, red onions, and jalapeno.

Finely chop the cilantro.

Add these ingredients to a bowl—season with lime juice, chili powder, and salt. Stir to combine. Taste and adjust the amount of salt to your preference.

watermelon salsa ingredients in a wooden bowl before mixing
watermelon salsa ingredients in bowl, mixed, with spatula mixing it

Serve at room temperature (or chilled). Enjoy!

How to serve Watermelon Salsa

This salsa has so many uses. I like to use it in ways you typically would use pico de gallo. Serve it these ways:

  • A side for grilled fish, jerk fish, chicken, or shrimp.
  • As a salsa with tortilla chips on the side.
  • A topping for your favorite taco recipe.
  • In a burrito bowl or wrapped in a burrito.
  • A fruit side for breakfast.

Storage Options and How Long It Will Last

Watermelon salsa is best when eaten immediately. It can also be stored in the fridge in a sealed container for 2-3 days. I do not recommend freezing the salsa.

To prepare in advance, chop ingredients ahead of time (1-2 days) and store them separately in the fridge. Combine them just before serving to keep the salsa crisp and fresh.

watermelon salsa in bowl with cilantro in front

Variations

You can change your watermelon salsa by adding fruits like mango or pineapple, veggies like cucumber or bell pepper, or a combination of the above. Mixing things up with different ingredients can give your salsa a unique flavor.

Common Questions

Is watermelon salsa spicy? You can adjust the level of spice to your preference. Remove the seeds and membrane from the jalapeño if you prefer a milder salsa.

Can I use a different type of pepper instead of jalapeño? Yes, you can use serrano pepper, habanero pepper, or any other pepper you choose. Just be mindful of the heat level and adjust the amount accordingly.

watermelon salsa in bowl with chips sticking out

I hope you enjoy this watermelon salsa as much as we do. If you need to use up a watermelon and need watermelon recipes, here are a few you will enjoy:

If you tried this recipe, please rate it and let me know how it turned out in the comments below! Your feedback is greatly appreciated and helps others find and enjoy this recipe.

watermelon salsa in blue bowl
Print Recipe
5 from 2 votes

Watermelon Salsa

This delicious and refreshing watermelon salsa is full of bold flavors. Made with fresh-cut watermelon, jalapeño, red onion, cilantro, and zesty lime juice, it's the perfect appetizer.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: watermelon salsa, watermelon salsa recipe
Servings: 6 people
Calories: 32kcal
Author: Tanya Harris

Ingredients

  • 3 Cups cubed, diced fresh watermelon
  • ⅓ cup chopped cilantro
  • ⅓ cup diced red onions
  • ⅓ cup diced jalapeno seeds and membrane removed
  • ½ teaspoon Chilli Powder
  • ¼ teaspoon Salt or to taste
  • 1 The juice of 1 Lime about 2 Tablespoons

Instructions

  • Add watermelon, cilantro, red onions, and jalapeño into a large bowl. Add chili powder, salt, and lime juice. Mix.
  • Serve at room temperature (or chilled).

Video

Notes

  • This salsa can be served as soon as it's made, or let chill in the fridge for at least an hour.
  • Modify the amount of heat by removing the seeds and membrane of the jalapeño. If you want more spice, use a hotter pepper or leave a bit of the membrane on the jalapeño while dicing it.

Nutrition

Calories: 32kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 102mg | Potassium: 130mg | Fiber: 1g | Sugar: 6g | Vitamin A: 602IU | Vitamin C: 16mg | Calcium: 13mg | Iron: 0.3mg

Jamaican Jerk BBQ Sauce Recipe

by 10 Comments

Liven up your meals with this delicious jerk BBQ sauce. Simple to make with just 4 ingredients, it's great to use as a marinade or a dip.

Jerk bbq sauce in glass bowl

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

This is currently the new favorite sauce in our house! This jerk BBQ sauce has been going on everything!

This spicy, smoky, and sweet sauce takes minutes to make, and is a great condiment to have on hand whenever you want to add a some flavor to your meal.

Growing up, when my family grilled jerk chicken or pork that was marinated in jerk seasoning, we would eat it without sauce. Now of days, I serve this sauce on the side, either to drizzle it on top or on the side for dipping.

This homemade BBQ sauce needs to become a staple in your pantry! It goes along great with my Jerk Chicken recipe.

Be sure to check out my Jamaican jerk seasoning and homemade BBQ sauce!

Ingredients Needed

  • Ketchup - for the sweet and tangy taste
  • Jerk wet past-marinade- for the authentic jerk flavor
  • Apple cider vinegar - acid for tanginess
  • Liquid smoke - adds a smoky flavor

How to make jerk BBQ sauce

Combine ingredients in a saucepan over medium heat. Bring to boil and immediately remove from heat. Serve and enjoy.

The ingerdients to make the sauce, and the sauce after cooking in a pot.

What is jerk?

Jerk is a method of cooking from Jamaica where food is either dry rubbed or wet marinated with sweet, spicy mixture. The marinade usually consists of pimento, Scotch bonnet peppers, some kind of acid (citrus or vinegar), and other add ins such as cloves, cinnamon, nutmeg, brown sugar, garlic and thyme.

The jerk flavor is such a great add in to a homemade BBQ sauce!

How long does it last?

This sauce can be made ahead and stored. It will last in the refrigerator for 1-2 weeks in an airtight container. I store ours in mason jars and it always gets used within that time frame!

It's also quick enough to make that you can just whip up a small batch on a whim.

How do you use it?

There are so many ways to use this jerk BBQ sauce. Although it's great for basting jerk chicken or any other meats, like beef or pork, it's also delicious to toss wings in! Feel free to use it as a dip for fries or even spread it on sandwiches. I love to use it as a sauce in my jerk chicken bowl.

A jar of jerk bbq sauce on a basting brush.

Recipe Notes and Tips

  • Make sure your heat is set to medium heat to avoid burning your sauce or scorching your pan. 
  • This recipe makes a little less than 2 cups of sauce. It can be doubled or tripled or cut in half. If doubling or tripling, increase the heating time by about 5 minutes. 
BBQ sauce in glass jar with brush on side of it

More Sauce Recipes

Jerk bbq sauce in glass bowl
Print Recipe
5 from 6 votes

Jamaican Jerk BBQ Sauce

Liven up your meals with this delicious jerk BBQ sauce. Simple to make with just 4 ingredients, it's great to use as a marinade or a dip.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Keyword: bbq sauce with jerk, how to make bbq sauce, jerk seasoned bbq sauce
Servings: 4 servings
Calories: 45kcal
Author: Tanya Harris

Ingredients

Instructions

  • Combine ingredients in a saucepan over medium heat. Bring to boil and immediately remove from heat. Serve and enjoy.

Notes

  • This bbq sauce is great for basting jerk chicken or any other meats.
  • Make sure your heat is set to medium-low heat to avoid burning your sauce or scorching your pan. 
  • This recipe as written makes a little less than 2 cups of sauce. It can be doubled or tripled or cut in half. If doubling or tripling, increase the heating time by about 5 minutes. 

Nutrition

Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 279mg | Potassium: 105mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1335IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

This post was originally published on May 11, 2021. It has been updated with new information.

Copycat Chipotle Chicken Recipe

by 6 Comments

This Copycat Chipotle Chicken Recipe is bursting with smoky, spicy flavors and is incredibly easy to make at home. Perfect for burritos, bowls, or salads, it brings the authentic taste of Chipotle to your kitchen.

copycat chipotle chicken recipe in plate with ingredients surrounding it

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

We order Chipotle often and occasionally recreate the recipes at home. It took a bit of trial and error to get this Chipotle Chicken just how I wanted it, but I think I nailed it. This recipe is adapted from the ingredients of the restaurant's chicken marinade but adds lime for more flavor.

You can use this chicken in many different ways. Use it to make your own Chipotle bowls, over cilantro lime rice, with toppings like black beans, pinto beans, fajita vegetables, lettuce, tomato, sour cream, and salsa. You can also use it in a burrito or on a salad topped with chipotle vinaigrette. I like to make a big batch of this chicken and use it in a few different meals.

Ingredients at a Glance

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

  • Chicken: boneless, skinless chicken thighs. You can also use boneless, skinless chicken breast; just adjust the cooking time as they tend to cook faster and can dry out more easily.
  • Peppers and Aromatics: chipotle peppers in adobo sauce and garlic cloves. For this recipe, you will use some of the sauce from the can and 1 pepper.
  • Spices: ground cumin, dried oregano, black pepper, and kosher salt
  • Liquids: canola oil, white vinegar, lime juice
ingredients for copycat chipotle chicken

How to make Copycat Chipotle Chicken

The key ingredient is the chipotle marinade. Combine the chipotle pepper sauce from the can, the chipotle pepper, garlic, cumin, oregano, oil, vinegar, salt, and pepper in a food processor or blender. Blend until the mixture is smooth.

chipotle marinade in mini food processor

Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate. Marinate for at least 2 hours, though I recommend marinating overnight for deeper flavor.

When ready to cook, preheat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess.

Place the chicken in the skillet in a single layer and cook the chicken thighs for 5-7 minutes on each side. You may need to cook the chicken in batches to avoid overcrowding.

seared chicken in skillet

Once cooked, remove the chicken from the heat and let it rest for a few minutes. This helps the juices redistribute, keeping the chicken moist.

Chop the chicken into small pieces, similar to the style served at Chipotle. This makes it perfect for filling burritos, tacos, bowls, or salads.

chopped chipotle chicken on red cutting board

Enjoy with rice, beans, salsa, guacamole, or cheese. It's a tasty twist on a favorite Chipotle dish.

Storage Options

You can make chipotle chicken ahead of time and store it in the refrigerator for up to 3-4 days. It also freezes well for more extended storage. Freeze for up to 3 months.

To reheat

Microwave: Place the chicken on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and heat on medium power for 1-2 minute increments, stirring or flipping the chicken to ensure even heating.

Oven: Preheat the oven to 350°F (175°C), place the chicken in an oven-safe dish, cover it with aluminum foil to prevent drying out, and heat for 15-20 minutes or until the chicken is heated through.

Marinating the Chicken Ahead of Time

If you prefer to marinate the chicken ahead of time, you can do so for no longer than 48 hours in the refrigerator. You can also freeze the marinated chicken for up to 3 months, ensuring it is stored in a freezer-safe airtight container or resealable plastic bag.

Looking for more marinated chicken recipes? Try these out:

I hope you like this copycat Chipotle chicken recipe as much as we do. If you tried this recipe, please rate it and let me know how it turned out in the comments below! Your feedback is greatly appreciated and helps others find and enjoy this recipe.

chipotle chicken in plate with ingredients surrounding it
Print Recipe
5 from 1 vote

​​Copycat Chipotle Chicken Recipe

This Copycat Chipotle Chicken Recipe is bursting with smoky, spicy flavors and is incredibly easy to make at home. Perfect for burritos, bowls, or salads, it brings the authentic taste of Chipotle to your kitchen.
Prep Time10 minutes
Cook Time10 minutes
Marinating Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: copycat chipotle chicken
Servings: 6 people
Calories: 378kcal
Author: Tanya Harris

Ingredients

  • 3 Tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce) + 1 chipotle pepper from the can
  • 3 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ¼ cup canola oil
  • 2 Tablespoons white vinegar
  • 2 lbs chicken thighs boneless, skinless
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lime for squeezing on top of cooked chicken

Instructions

  • Combine chipotle pepper sauce, the chiptle pepper, garlic, cumin, oregano, oil, vinegar, salt, and pepper in a food processor or blender. Blend until the mixture is smooth.
  • Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate. Marinate for at least 2 hours, though I recommend marinating overnight for deeper flavor.
  • When ready to cook, preheat a large skillet over medium-high heat. Remove the chicken from the marinade, shaking off any excess.
  • Place the chicken in the skillet in a single layer and cook the chicken thighs for 5-7 minutes on each side. You may need to cook the chicken in batches to avoid overcrowding.
  • Once cooked, remove the chicken from the heat and let it rest for 5-10 minutes.
  • Chop the chicken into small pieces. Serve and enjoy.

Notes

The small can of “chipotle peppers in adobo” contains both sauce and peppers. For this recipe, scoop out 3 Tbsp of the sauce and drop in one whole pepper.

Nutrition

Calories: 378kcal | Carbohydrates: 4g | Protein: 21g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 488mg | Potassium: 292mg | Fiber: 1g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 1mg

Cilantro Lime Rice Recipe

by Leave a Comment

This cilantro lime rice is a simple yet flavorful side dish, perfect for any meal. The fresh, citrusy flavors of lime, lemon, and cilantro blend beautifully with fluffy rice, creating a light and refreshing addition to your table.

cilantro lime rice in bowl with spoon sticking out

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

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

I made a Copycat version of Chipotle Cilantro Lime Rice while recreating restaurant recipes at home. This recipe is one of my favorites, and it's pretty easy to whip up at home.

This recipe elevates basic white rice. To make it, add bay leaves, salt, and oil to the rice and water while it cooks. Once done, fluff the cooked rice and add lime juice, lemon juice, more salt, and cilantro.

I make this rice on the stovetop, but you could also use this recipe in your rice cooker or oven. I like to serve it with chipotle chicken. It also serves as a side for turkey tacos, curried shrimp, or braised chicken thighs.

Ingredients at a Glance (Full detailed list of ingredients and instructions in the recipe card below)

  • Rice: long-grain white rice (such as Basmati or Jasmine)
  • Liquid: water, lime, and lemon juice
  • Seasonings: 2 bay leaves, salt, and cilantro
  • Oil: olive oil (Chipotle uses rice bran oil)
ingredients for cilantro lime rice

How to make Cilantro Lime Rice

Rinse the rice under cold water until the water runs clear. Then, combine the rinsed rice, water, bay leaves, salt, and olive oil in a medium saucepan. Stir to mix everything well. Bring the mixture to a boil over high heat.

rice, water, oil, and bay leaves in pot

Once boiling, reduce the heat to low, cover, and simmer for 22 minutes.

Then, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, remove the bay leaves and fluff the rice with a fork.

rice fluffed with fork

Drizzle the lime juice and lemon juice over the rice. Add the chopped cilantro, and gently fold everything together to distribute the flavors evenly.

Taste and adjust the seasoning if necessary, adding more salt, lime juice, or lemon juice to suit your taste.

cilantro lime rice in bowl with spoon sticking out

What type of rice is best for cilantro lime rice?

Long-grain white rice, such as Basmati or Jasmine, is typically recommended for its fluffy texture and flavor absorption.

Can I use brown rice instead of white rice?

Yes, you can use brown rice, but you may need to adjust the cooking time and water quantity as brown rice takes longer to cook.

Can I make cilantro lime rice in a rice cooker or multicooker?

Yes! You can make this recipe in a rice or multicooker, like the Instant Pot. Simply follow the recipe as written, adding the rice, water, bay leaves, and oil to the inner pot.. Close and follow the instructions for cooking white rice on your machine. Once done, open and add the lemon, lime, and cilantro. Then fluff the rice.

Looking for other rice recipes? Try these out:

I hope you enjoy this cilantro lime rice recipe as much as we do. If you tried this recipe, please rate it and let me know how it turned out in the comments below! Your feedback is greatly appreciated and helps others find and enjoy this recipe.

cilantro lime rice in bowl with spoon sticking out
Print Recipe
5 from 1 vote

Cilantro Lime Rice Recipe

This cilantro lime rice is a simple yet flavorful side dish, perfect for any meal. The fresh, citrusy flavors of lime, lemon, and cilantro blend beautifully with fluffy rice, creating a light and refreshing addition to your table.
Prep Time5 minutes
Cook Time22 minutes
Resting Time5 minutes
Total Time32 minutes
Course: Side Dish
Cuisine: American
Keyword: cilantro lime rice
Servings: 4 people
Calories: 234kcal
Author: Tanya Harris

Ingredients

  • 1 cup long-grain white rice such as Basmati or Jasmine
  • 2 cups water
  • 2 bay leaves depending on size and preference
  • 1 teaspoon kosher salt plus salt to taste
  • 2 Tablespoons olive oil
  • 3 Tablespoons fresh cilantro finely chopped
  • 2 Tablespoons fresh lime juice from 1 medium lime
  • 1 Tablespoon fresh lemon juice from ½ medium lemon

Instructions

  • Rinse the rice under cold water until the water runs clear. Then, combine the rinsed rice, water, bay leaves, salt, and olive oil in a medium saucepan. Stir to mix everything well. Bring the mixture to a boil over high heat.
  • Once boiling, reduce the heat to low, cover, and simmer for about 22 minutes, or until the water is absorbed and the rice is tender.
  • After the rice is cooked, remove the saucepan from the heat and let it sit, covered, for 5 minutes. Then, remove the bay leaves and fluff the rice with a fork.
  • Drizzle the lime juice and lemon juice over the rice. Add the chopped cilantro, and gently fold everything together to distribute the flavors evenly.
  • Taste and adjust the seasoning if necessary, adding more salt, lime juice, or lemon juice to suit your taste.

Notes

To achieve the best texture, rinse the rice thoroughly under cold water before cooking. This helps to remove excess starch, preventing the rice from becoming sticky and ensuring a fluffy result.

Nutrition

Calories: 234kcal | Carbohydrates: 38g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 69mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 28IU | Vitamin C: 4mg | Calcium: 20mg | Iron: 0.5mg

Between the Sheets Cocktail Recipe

by 2 Comments

The Between the Sheets cocktail is a fancy mix of rum, brandy, and citrus to enhance your drinking experience. Perfect for any occasion, this classic cocktail transports you to an era of swanky bars and refined tastes. This post is for an audience of 21 and over.

between the sheets cocktails in coup glasses with lemon peel garnish

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

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

The name of this drink caught my attention. It reminded me of the Isley Brothers' song "Between the Sheets," which is one of my favorites. But this drink is not related to the song.

The Between the Sheets cocktail is a vintage drink from the 1920s or 1930s. It's said to have been created at Harry's New York Bar in Paris, a hotspot for expatriates and celebrities of the time. Either way, anytime I make this drink, I play the song.

This cocktail is a variation of the classic Sidecar. Adding light rum gives it an extra layer of complexity and smoothness. If you like sidecars but want some sweetness from the rum, you'll like this one.

Between the Sheets Cocktail Ingredients

  • Rum - traditionally made with white rum, but I use spiced rum to give it a bit more flavor.
  • Brandy - I tend to use Hennessy Cognac for this recipe.
  • Triple Sec - or any other orange liqueur, like Cointreau
  • Lemon Juice - we use fresh lemon juice, but you can use lemon juice concentrate.

How to make it

Combine the rum, cognac, triple sec, and fresh lemon juice in a cocktail shaker. Add ice.

liquor being poured into a cocktail shaker that has ice
lemon juice being poured into cocktail shaker

Secure the lid and shake vigorously for about 10 seconds. The goal is to chill the mixture thoroughly while slightly diluting it to smooth out the flavors.

hand shaking cocktail shaker

Strain the cocktail into a coup glass, ensuring no ice slips through.

Garnish with a twist of lemon peel on the rim of the glass or float it on top of the drink.

cocktail being poured into glass

How to make it ahead and make a big batch

Making a Between the Sheets cocktail in advance is possible, but it's best enjoyed freshly shaken. To prepare, mix the rum, brandy, triple sec, and lemon juice in a sealed container and store it in the refrigerator.

When ready to serve, shake the mixture well with ice to chill and dilute it properly, then strain it into a chilled cocktail glass. This ensures the cocktail maintains its refreshing and balanced flavors.

To make a larger batch, increase the recipe and prepare it in a large jug rather than a cocktail shaker.

Tanya's Top Tip

Chill Your Glass: A chilled glass keeps your cocktail nice and cold for longer. Pop your glass in the freezer for a few minutes before serving.

Variations to Try

If you're feeling adventurous, here are a few variations you can try:

  • Between the Sheets with a Twist: Add a dash of Angostura bitters for a slightly more complex flavor.
  • Honey Between the Sheets: Replace the triple sec with honey syrup for a more decadent, sweeter cocktail.

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

between the sheets cocktails in coup glasses with lemon peel garnish
Print Recipe
4.50 from 2 votes

Between the Sheets Cocktail Recipe

The Between the Sheets cocktail is a fancy mix of rum, brandy, and citrus that will enhance your drinking experience. Perfect for any occasion, this classic cocktail transports you to an era of swanky bars and refined tastes.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: between the sheets cocktail
Servings: 1
Calories: 221kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 oz Cognac
  • 1 oz Spiced rum or White Rum to keep it traditional
  • 1 oz Triple Sec
  • ½ oz Lemon Juice
  • Lemon twist for garnish

Instructions

  • Combine the cognac, rum, triple sec, and fresh lemon juice in a cocktail shaker.
  • Add a handful of ice cubes to the shaker. Secure the lid and shake vigorously for about 10 seconds. Strain the cocktail into the glass, ensuring no ice slips through.
  • Garnish with a twist of lemon peel on the rim of the glass or float it on top of the drink.

Nutrition

Calories: 221kcal | Carbohydrates: 10g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 24mg | Fiber: 0.04g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 1mg | Iron: 0.1mg

Air Fried Jamaican Jerk Pork Recipe

by

This air-fried Jamaican Jerk Pork Recipe has amazing flavor and can be made right in your air fryer. It's a great way to travel to the Caribbean in your very own home.

air fryer jamaican jerk pork recipe on a cutting board

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

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

I think I’ve gone a little air fryer crazy lately. I have posted a lot of air fryer recipes. Some examples include Perfect Air Fryer Steak, Crispy Air Fryer Fish, and Korean Air Fried Chicken Wings.

I even added this Air Fryer Category to my Recipes page since I have so many now.

I tried to mix it up this week by posting a recipe that was not related to the air fryer, but this recipe for air fryer jerk pork had to get on the blog ASAP. It's too delicious to keep to myself.

air fryer jamaican jerk pork recipe on a cutting board

My Love for Jamaican Jerk Pork

It truly came about the last time I visited Jamaica in 2016. My entire family headed down, and it was my husband's first time on the island. It was such a great experience, but one of my favorite memories was stopping by a restaurant that sold jerk pork. The pork was grilled and covered in an amazing sauce. We visited that restaurant an additional two times during our one-week stay.

I was determined to recreate that delicious taste at home, but I had one problem: I don't grill. We have a grill, but I see our grill, but I ignore it. So, for the longest time, I just lived on the memory of Jamaican jerk pork. And then, one day, out of the blue, I decided the Air Fryer would solve my problem.

air fryer jamaican jerk pork recipe in the air fryer basket

Why Make this Jamaican Jerk Pork Recipe in the Air Fryer?

I recall reading on the internet (I don't recall what webpage) about making Jamaican Jerk Pork. The site stated that it should only be prepared on a grill. The fact is, almost anything that can be grilled can be air-fried without getting dried out. The air fryer not only creates high heat, but the heat rapidly moves around the food, causing direct contact with all areas of the food.

How to make Air Fried Jamaican Jerk Pork

Making this pork in the air fryer is easy. Cut the pork into large pieces, cover with a nice Jamaican jerk wet rub, and let marinate for 4-24 hours. Then, cook in a 390-degree air fryer for 20 minutes, flipping once. Easy peasy dinner.

You can make the jerk marinade from scratch or use store-bought. If going with store-bought, I highly recommend Walkerswood Jerk Seasoning Rub.

jamaican jerk wet rub being held in hand

Here's to another air fryer recipe. Enjoy 🙂

Pin this Air Fried Jamaican Jerk Pork Recipe for Later

pinterest image air fried jamaican jerk pork
jerk pork on wood background
Print Recipe
4.80 from 15 votes

Air Fried Jamaican Jerk Pork Recipe

Taste the Caribbean with this delicious and flavorful jerk pork recipe that can be made quickly in your air fryer. 
Prep Time10 minutes
Cook Time20 minutes
marinate time4 hours
Total Time30 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: jamaican jerk pork recipe
Servings: 4 people
Calories: 234kcal
Author: Tanya Harris

Ingredients

  • 1.5 lbs pork butt chopped into large 3 inch pieces
  • ¼ cup jerk marinade
  • oil for spraying basket

Instructions

  • Rub pork pieces with jerk marinade and allow it to marinate pork for 4-24 hours in the refrigerator. The longer the better.
  • Preheat air fryer to 390 degrees Fahrenheit. Spray the bottom of the basket to ensure they dont stick.
  • Remove pork from the fridge and allow to rest at room temp for 20 minutes. Place in air fryer ensuring they are spaced apart. Set time for 20 minutes, flip halfway.
  • Remove from air fryer and allow to sit for 5-10 minutes before cutting.
  • Enjoy.

Notes

Notes: This recipe has been tested in Phillips and the Farbeware brand air fryers and had turned out perfect each and every time. For brands that dont set to 390, 400 degrees temperature setting is fine.

Suggested Ingredients for Jamaican Jerk Pork Recipe

Walkerswood Jerk Seasoning Rub

Suggested Tools

Air Fryer
Spray bottle

Nutrition

Calories: 234kcal | Protein: 31g | Fat: 9g | Saturated Fat: 3g | Sodium: 160mg | Potassium: 576mg

 Step by Step Photos of Air Fried Jamaican Jerk Pork Recipe

raw pork on cutting board
pork covered in marinade
marinated pork in bag
pork in air fryer basket
cooked air fryer pork in basket
finished pork on cutting board

This post was originally published on July 17, 2018. It has been updated with additional information.

Grape Nut Ice Cream Recipe

by 4 Comments

Grape Nut ice cream is a tasty dessert that combines the sweetness of ice cream with the crunchiness of Grape Nut Cereal. A simple recipe with tasty results.

grape nut ice cream in a bowl

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

I've been having fun making homemade ice cream, and I wanted to share this one. Grape Nut ice cream is a special dessert with Jamaican roots. It combines creamy ice cream with crunchy Grape Nut cereal, and people love its unique taste.

Adding the cereal gives this ice cream a wonderful crunch that pairs perfectly with the creamy base. I used the well-known no-churn ice cream base of heavy cream, sweetened condensed milk, and vanilla extract for this ice cream recipe. I then added the cereal to the ice cream base before freezing it solid.

Grape Nut cereal is slightly nutty and not overly sweet, making it the perfect complement to the ice cream's sweet base. It also remains crunchy after you add it to the base.

This is perfect for those who enjoy a crunchy texture in their ice cream. It's also a fun way to switch up your usual ice cream routine.

Ingredients Needed (Full Ingredient Amounts in the recipe card below)

  • No churn ice cream base ingredients - heavy cream, sweetened condensed milk, and vanilla extract.
  • Grape Nut cereal - This crunchy cereal provides the perfect crunch with no added sweetness. The cereal stays crunchy even after being added to the creamy ice cream base.
ingredients for grapenut ice cream on countertop

How to make Grape Nut Ice Cream

No ice cream maker is needed for this recipe.

In a large bowl, use an electric mixer to whip the cold, heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined. 

whipped heavy cream on mixture whisk
sweetened condensed milk being poured into whipped heavy cream

Fold in the cereal and stir until evenly distributed throughout the mixture. 

Pour the mixture into a freezer-safe container (such as a large loaf pan). Lay plastic wrap on top of the ice cream to avoid freezer burn. Cover the container and freeze for at least 6 hours or until solid. 

greape nut cereal being added to ice cream base
grapenut ice cream in container before freezing

Once frozen, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping and serving.

ice cream scoop scooping ice cream

How to Store

To store, transfer it to an airtight container, place plastic wrap directly on the surface, and keep it in the coldest part of the freezer. Label and date the container, use within 1-2 weeks and let it soften briefly at room temperature before serving.

FAQs

Is grape nut ice cream suitable for people with nut allergies?

Yes, since grape nut cereal do not actually contain nuts, grape nut ice cream is generally safe for people with nut allergies. However, it's always best to check the ingredient list to ensure no cross-contaminants.

I hope you love this ice cream as much as we do. Looking for more sweet Jamaican recipes? Try my rum raisin ice cream, Jamaican banana fritters or Jamaican Black Cake.

grape nut ice cream in a bowl
Print Recipe
5 from 1 vote

Grape Nut Ice Cream

Grape Nut ice cream is a tasty dessert that combines the sweetness of ice cream with the crunchiness of Grape Nut Cereal. A simple recipe with tasty results.
Prep Time10 minutes
Freezing Time6 hours
Total Time6 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: grape nut cereal
Servings: 6 people
Calories: 342kcal
Author: Tanya Harris

Ingredients

  • 2 cups heavy cream
  • 1 14 oz can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup Grape Nut cereal

Instructions

  • In a large bowl, use an electric mixer to whip the cold heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and vanilla extract until well combined.
  • Fold in the cereal and stir until evenly distributed throughout the mixture.
  • Pour the mixture into a freezer-safe container (such as a loaf pan). Lay plastic wrap on top of the ice cream to avoid freezer burn. Cover the container and freeze for at least 6 hours or until solid.
  • Once frozen, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping and serving.

Video

Notes

If you don't have an electric mixer, you can whip the cream by hand using a whisk, but it will take longer and require more effort.

Nutrition

Calories: 342kcal | Carbohydrates: 18g | Protein: 4g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 90mg | Sodium: 112mg | Potassium: 154mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1509IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 5mg

Simple Strawberry Compote Recipe

by Leave a Comment

This strawberry compote is a simple and delicious way to use fresh berries. Making a sweet and tangy topping for yogurt, ice cream, pancakes, or waffles is easy. You only need a few ingredients and a few minutes on the stove.

strawberry compote in glass jar with strawberries and lemon in background

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

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

During the summer, I love incorporating fresh berries into almost everything. One of my favorite ways to enjoy them is by making a delicious fruit compote. I like this strawberry compote because I LOVE strawberries. The red topping looks good and tastes delicious.

I use simple ingredients for this recipe, like fresh strawberries, fresh lemon juice, and granulated sugar. I vary from traditional recipes by adding a little cinnamon to add more depth of flavor.

If you love fruit compotes, you'll love this blueberry compote recipe.

Ingredients for Strawberry Compote (Full ingredient amounts in recipe card below)

  • Fresh strawberries - I use fresh strawberries for this recipe, but frozen berries also work.
  • Granulated white sugar - to add a bit of sweetness.
  • Lemon Juice - I love adding acid components to my fruit compotes and prefer lemon juice. In some recipes, a small amount of vanilla extract is added.
  • Ground Cinnamon—This is optional; only add a pinch. I love the flavor cinnamon gives to the compote.
  • Cornstarch + water – mixed into a quick slurry to thicken.
ingredients for a strawberry compote laid on table.

How to make it

Start by hulling your strawberries and removing the stem and core. I use a strawberry huller for best results, but you could also use a pairing knife.

After removing the stems and core, slice your strawberries into ¼-inch slices. You could also cut them in half for larger chunks in your compote.

hulled strawberries on cutting board

Combine the sliced strawberries, granulated sugar, lemon juice, and ground cinnamon in a medium saucepan.

ingredients for compote in a saucepan before simmering

Place the saucepan over medium heat and bring the mixture to a simmer. Lower the heat to medium-low and stir occasionally. Cook for 10-15 minutes until the strawberries break down and the sauce thickens.

In a separate container, mix one tablespoon of cornstarch with one tablespoon of water to make a cornstarch slurry. Add this to the compote and let it simmer for 20-30 seconds. Remove from the heat and set aside to cool.

thickened compote in saucepan

You can store the compote in the refrigerator, in an airtight container, for up to a week or freeze it for up to 3 months.

How to use it

Strawberry compote is a great fruit topping for cheesecake, pancakes, waffles, and more. I like to add it to a yogurt and granola parfait. You can also add it to sparkling water for a delicious and refreshing drink.

How to store it

Store the compote in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the compote by placing it in an airtight container and freezing it for up to 3 months. If using from frozen, make sure to defrost it before use.

spoon picking up a strawberry out of compte

Variations

  • If you prefer a slightly thinner compote, skip the cornstarch slurry. The compote will naturally thicken as it cools.
  • Infuse with a sprig of fresh mint, basil, or thyme for an unexpected herbal note.
  • Use frozen strawberries if you don't have fresh ones. They're a convenient and budget-friendly option that still packs plenty of flavor and nutrients. Partially thaw or use frozen berries, adjust sugar, and simmering time for a tasty compote.

Tanya's Top Tip

Taste the compote and adjust the amount of sugar to your preference. The sweetness of your compote will depend on the sweetness of your berries. I always start with 4 Tablespoons of granulated sugar and add more if I feel it's needed.

Also, keep in mind that you may want to consider what you're topping the compote on to determine how sweet you will like it. If you're using compote as a topping for dessert, like ice cream or cake, stick with the 4 Tablespoons or less. This will prevent the dessert from becoming overly sweet.

I hope you love this strawberry compote as much as we do. Looking for more fresh strawberry recipes? Try these out:

strawberry compote in glass jar with strawberries and lemon in background
Print Recipe
No ratings yet

Simple Strawberry Compote Recipe

This strawberry compote is a simple and delicious way to use fresh berries. You can easily make a sweet and tangy topping for yogurt, ice cream, pancakes, or waffles.
Prep Time10 minutes
Cook Time10 minutes
Cooling Time5 minutes
Total Time25 minutes
Course: Sauce
Cuisine: American
Keyword: strawberry compote
Servings: 4 people
Calories: 93kcal
Author: Tanya Harris

Ingredients

  • 1 lb strawberries hulls removed, sliced into ¼ of an inch
  • 4 Tablespoons granulated white sugar
  • 3 Tablespoons fresh lemon juice
  • Pinch ground cinnamon
  • 1 Tablespoon each cornstarch and water for a cornstarch slurry

Instructions

  • Combine the sliced strawberries, granulated sugar, lemon juice, and ground cinnamon in a medium saucepan.
  • Place the saucepan over medium heat and bring the mixture to a simmer. Lower the heat to medium-low and stir occasionally. Cook for 10-15 minutes until the strawberries break down and the sauce thickens.
  • Mix 1 tablespoon of cornstarch with 1 tablespoon of water in a separate container to make a cornstarch slurry. Add this to the compote and let simmer for 20-30 seconds. Remove from the heat and set aside to cool.

Notes

  • You can store the compote in the refrigerator for up to a week or freeze it for up to 3 months.
  • Skip the cornstarch slurry if you prefer a slightly thinner compote. The compote will naturally thicken as it cools.

Nutrition

Calories: 93kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 189mg | Fiber: 3g | Sugar: 18g | Vitamin A: 16IU | Vitamin C: 73mg | Calcium: 21mg | Iron: 1mg

Chipotle Honey Vinaigrette

by 1 Comment

This easy chipotle vinaigrette recipe packs a real punch of flavor to any dish it is added to! Use it to dress your favorite grilled chicken salad, burrito bowl, or drizzle over a vegetable or bean salad.

chipotle vinaigrette in salad dressing bottle

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

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

Despite taking only 5 minute to prepare, this chipotle honey vinaigrette has an intense savory flavor. I make my chipotle salad dressing using canned chipotle chilies in adobo sauce, adding honey for a little sweetness, and combining with red wine vinegar for that all important sourness to balance out the other flavors.

I am obsessed with the salad dressing from Chipotle; this is the version that I add to salads and bowls when I want a smoky and slightly sweet flavor. My version is a little more savory than Chipotle's, and I omit ingredients like cumin and rice bran oil from mine.

Chipotle chilies add a great smoky, slightly sweet, and spicy flavor to any dish they are added to. The adobo sauce these chilies are preserved in also has great flavor, combining paprika with garlic, onion, tomato, oregano, and vinegar. This makes chipotles a great addition to any sauce or salad dressing where you want to add real depth of flavor.

Enjoy making your own salad dressings? Then try some of my favorite recipes, my Warm Bacon Vinaigrette, Sweet Onion Dressing, Lime Vinaigrette, or Blue Cheese Dressing.

Ingredients

Here's what you will need to make this easy chipotle vinaigrette recipe:

  • Oil - use canola oil or any other neutral flavored oil.
  • Red wine vinegar - adds acidity and sourness to the salad dressing.
  • Chipotle chilies - I use 2 chipotle peppers in adobo along with an extra tablespoon of the adobo sauce to flavor the dressing. For a milder dressing, use 1 chili.
  • Honey - is used to add sweetness to the dressing, balancing out the other flavors.
  • Garlic - fresh will add the best flavor.
  • Seasoning - add kosher salt and black pepper, then taste and add a pinch more if required.
  • Oregano - for ease, use dried oregano.
chipotle vinaigrette ingredients

Tools needed for this recipe

  • Mini Food Processor
  • Jar, jug or bowl for dressing
  • Measuring cups and spoons

How to make chipotle vinaigrette

Add the ingredients to the bowl of a mini food processor or blender.

ingredients in blender before they were blended

Process on low for about 10-15 seconds, until all the ingredients are well combined and the dressing is smooth.

spoon picking up blended vinaigrette out of food processor bowl

Serve and enjoy!

Chipotle vinaigrette recipe variations

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

  • Swap red wine vinegar for white wine, apple cider, or sherry vinegar in this salad dressing.
  • To make a vegan chipotle vinaigrette, swap the honey for maple or agave syrup.
  • Add some freshly chopped cilantro to the dressing.
  • Make it sweeter by adding more honey to the recipe.
vinaigrette being poured over salad with chicken, lettuce, corn, and black beans

How to serve chipotle vinaigrette

This is a salad dressing that can be used to dress a variety of meat and vegetable-based dishes. Chipotle chilies have a great spicy, sweet, and smoky flavor which pair really well with chicken, beef, pork, fish, and seafood, as well as a variety of different vegetables.

A favorite with my family is to add it to a chicken salad or chicken burrito bowl, made with leftover roast chicken and a variety of crunchy salad vegetables.

You can also mix this vinaigrette with some sour cream to make a dipping sauce. Or try adding it to mayonnaise to make a great addition to any sandwich.

How to store

Refrigerator: Store chipotle vinaigrette in the fridge in an airtight container, ensuring it's tightly sealed, and use within 5 days for optimal freshness. When ready to use, stir the vinaigrette to mix again, as separation will likely occur during storage.

Notes

  • Ensure you properly season this dressing, as with all salad dressings, it will also season the food you are adding it to.
  • If you don't use the salad dressing straight away, store it in the refrigerator and remember to give it a quick whisk to combine all the ingredients again when ready to serve.
  • This makes about 1 cup of vinaigrette.
the vinaigrette in a bottle

FAQ's

What is chipotle vinaigrette made of?

The main components of a good chipotle vinaigrette are oil, red wine vinegar, chipotles in adobo sauce, honey, and dried oregano.

How long can you store chipotle vinaigrette?

Store chipotle vinaigrette in an airtight container, in the refrigerator, for up to 5 days. When ready to use, give the vinaigrette a good whisk to combine the ingredients.

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

chipotle vinaigrette in salad dressing bottle
Print Recipe
5 from 1 vote

Chipotle Vinaigrette

Combining red wine vinegar, honey, garlic, and oregano with chipotle chilies in adobo sauce, this easy chipotle honey vinaigrette recipe packs a real punch of flavor to any dish it is added to!
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Salad, Sauce, Seasoning
Cuisine: American, Mexican, Southern
Keyword: chipotle honey vinaigrette, chipotle salad dressing, chipotle vinaigrette recipe
Servings: 1 cup
Calories: 1206kcal
Author: Tanya Harris

Equipment

Ingredients

  • ½ cup canola oil or any other neutral flavored oil
  • ¼ cup red wine vinegar
  • 2 chipotle peppers in adobo
  • 1 Tablespoon adobo sauce get this from the can of chitpotle peppers in adobo
  • 2 Tablespoons honey
  • 1 clove garlic
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon oregano

Instructions

  • Add the ingredients to the bowl of a mini food processor.
  • Process on low for about 10-15 seconds, until all the ingredients are well combined and the dressing is smooth.

Notes

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 1206kcal | Carbohydrates: 45g | Protein: 1g | Fat: 116g | Saturated Fat: 9g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 74g | Trans Fat: 0.4g | Sodium: 6583mg | Potassium: 111mg | Fiber: 4g | Sugar: 37g | Vitamin A: 55IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 2mg

Classic Jamaican Fried Dumplings Recipe

by 9 Comments

Jamaican fried dumplings are the perfect side dish for breakfast, lunch, or dinner. This classic recipe is crispy on the outside and soft, fluffy, and slightly chewy on the inside.

fried dumplings on cooling rack

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

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

One of my favorite things to munch on during breakfast was a nice and warm Jamaican fried dumpling. We ate it along with our ackee and saltfish or cornmeal porridge. I like to make it for my kids from time to time, and they love it.

These dumplings are fried in oil, something I don’t do that often. But hey, nostalgia takes control, and I fry these up when I want some comfort food.

If you like fried dough, you'll love this Jamaican festival recipe.

fried dumplings sitting in bowl with ackee in a bowl to the right

Ingredients Needed

  • All-purpose flour: The foundation of the dough, providing structure and substance to the dumplings.
  • Baking powder and salt: Baking powder creates a light and airy texture, while salt enhances the flavor.
  • Milk or water: Binds the ingredients together, creating a cohesive dough that can be shaped and fried. I prefer to use milk for a fluffier inside the dumpling, but water also works fine.
  • Oil: For frying, use a high heat oil. I usually use Canola oil.

How to make Jamaican Fried Dumplings

First, gather your ingredients. My recipe calls for only four ingredients, all-purpose flour, baking powder, salt, and milk.

Combine the flour, baking powder, and salt in a bowl and mix well. Pour in the milk and stir until combine. Then roll the mixture into a ball and lightly knead until it comes together.

flour, baking soda, and milk stirred in a bowl with wooden spoon sticking out
ball of dough in bowl

Then break off about 10 pieces of dough and form them into balls. I get about 10 balls. Set them aside.

rolled raw dumpling in hand
dumplings on parchment lined baking sheet

In a 10-inch skillet, heat enough oil over medium heat to fry the dumplings until the oil is about 350 degrees Fahrenheit. I test the temperature of the oil with a quick-read thermometer to ensure it isn't too cool or too hot.

Oil that is too cool will soak up way too much oil and oil that is too hot will just crisp your dumplings a little too much.

When the dumplings are brown on one side, flip them and allow them to continue to cook until they are browned on both sides, about 2-3 minutes per side.

Dumplings being fried in oil.

Once done, remove the dumplings from the oil and place them on paper towels or a cooling rack to drain off any excess oil.

Serve dumplings while hot with your favorite dishes.

hand holding torn dumpling so the inside shows

Tanya's Top Tip

You can use a thermometer to test the temperature of your oil before adding the dough to the oil. You want your oil to be around 350 degrees Fahrenheit. If your oil is too hot, it will cause your dumplings to get too brown before the insides cook. If the oil is too low, the dumplings will be greasy.

FAQ on Fried Dumplings

What do you serve Fried Dumplings with?

I like to serve this with ackee and saltfish or callaloo and saltfish. My kids just love to eat them by themselves. Or serve them alongside Jamaican green banana porridge.

Can you make these in an air fryer?

Technically, yes! But I prefer these fried in oil much more. A similar air fryer recipe would be my air fryer biscuit recipe.

How long do these last?

These are best eaten the day you make them. You can keep them for up to 1-2 days.

What is the texture of a Jamaican fried dumpling?

Fried dumplings should be a little crispy on the outside, and fluffy on the inside.

Notes

  • The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough. 
  • Test frying one dumpling before adding the remaining. That will help determine if your oil is the perfect temperature for frying. Or, use a thermometer to ensure your oil is at 350 degrees Fahrenheit before frying.

Other Jamaican recipes

fried dumplings on cooling rack
Print Recipe
4.75 from 4 votes

Jamaican Fried Dumplings

Jamaican fried dumplings are the perfect side dish for breakfast, lunch, or dinner. This classic recipe is crispy on the outside and soft, fluffy, and slightly chewy on the inside.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: fried dumplin, fried dumplings, Jamaican fried dumplings
Servings: 4 people
Calories: 257kcal
Author: Tanya Harris

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • ¾ cup milk
  • oil for frying about 1-½ cup
US Customary - Metric

Instructions

  • Add flour, baking powder, and salt in a large bowl and stir to combine. Pour in the milk and stir until combined. Then roll the mixture into a ball and lightly knead until it comes together.
  • Break off about 10 pieces of dough and form them into balls. Set them aside.
  • In a 10-inch skillet, heat enough oil over medium heat to fry the dumplings, until the oil is about 350 degrees.
  • Once the dumplings are browned on one side, flip them and cook until both sides are browned, about 2-3 minutes each.
  • Once done, remove the dumplings from the oil and place them on paper towels or a cooling rack to drain off any excess oil.
  • Serve and enjoy.

Video

Notes

  • The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough. 
  • Test frying one dumpling before adding the remaining. That will help determine if your oil is the perfect temperature for frying. 
  • If you prefer flatter dumplings, flatten them after rolling them into a ball before frying. You may use less oil if doing this method. 

Nutrition

Calories: 257kcal | Carbohydrates: 51g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 604mg | Potassium: 329mg | Fiber: 2g | Sugar: 2g | Vitamin A: 74IU | Calcium: 148mg | Iron: 3mg

This post was originally published on July 18, 2021. It has been updated with new photos and information.

Jamaican Ackee and Saltfish Recipe

by 7 Comments

Ackee and saltfish is Jamaica's National dish, full of flavor and cultural importance. It contains ackee, a yellow fruit with a mild taste, and salted codfish, which provides it with a savory flavor.

ackee and saltfish recipe on white plate

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

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

Ackee and saltfish, a beloved Jamaican staple, is surprisingly simple to prepare at home. My grandma had an ackee tree. I remember her picking the ripe ackee, taking out the seed, boiling it, and cooking it for us.

Those were the good ol’ days when I had access to fresh ackee, but now, canned ackee does just as well in this dish. It comes in handy when I want to make this ackee and saltfish recipe.

This recipe is easy to make. It only has a few steps. First, boil the saltfish to remove excess salt. Then, sauté aromatics. Finally, add canned ackee is warmed through.

People typically serve this recipe alongside fried dumplings, roasted breadfruit, boiled green bananas, festival, or pear. 

Ingredients

  • Aromatics: Canola oil, yellow onion, green scallions, fresh thyme, scotch bonnet pepper (optional) - These ingredients infuse the dish with fragrance and depth of flavor.
  • Protein: Salted codfish - This provides a savory and salty foundation for the dish. Ensure that you bone the codfish and have already removed the bones. You can also purchase boned codfish without the bones. You'll also want to boil or soak the codfish overnight to remove any excess salt.
  • Produce: Roma tomato, ackee - These provide freshness, color, and essential nutrients. I typically used the canned ackee.
  • Seasoning: Black pepper - This adds a subtle heat and complexity to the dish.
ingredients for ackee and saltfish

How to make Ackee and Saltfish

First, prepare the saltfish by soaking it in water overnight, draining it, boiling it once, and then draining it again. You can skip the overnight soak and boil and drain the salted fish 2-3 times until the excess salt is removed.

Break the saltfish into small pieces and set it aside. 

salted codfish in pot of water
shredded cooked codfish on white plate

Heat oil in a large skillet over medium heat. Add onions, scallions, thyme, and scotch bonnet peppers to the skillet and saute for 3-4 minutes, until the onions have softened. Then add salted fish and stir for an additional minute. 

onions, peppers in skillet with wooden spatula sticking out
onions, peppers, and saltfish in skillet

Add the roma tomatoes and drained ackee and cook for 3-4 minutes, gently stirring to prevent the ackee from breaking up. Season with black pepper. 

finished ackee and saltfish in skillet

Serve and enjoy.

What is ackee?

Ackee is Jamaica's national fruit, growing on trees. Jamaicans commonly eat it with saltfish in the national dish, ackee and saltfish, but they can also use it in other ways. Ackee has its distinct flavor and texture. Once cooked, it becomes soft and creamy-like. It's mild in flavor and it's not sweet.


Finding fresh ackee in the US is hard because the government bans its import. Fresh ackee can be toxic if not cooked correctly.


You can find canned or frozen ackee at your international market or online.

More Ways to Use Ackee

Although mostly used in this dish, ackee can be used in many ways. You can use it as a substitute for scrambled eggs, add it to your favorite curry, or make fritters using the ackee.

And there you have it: delicious ackee and saltfish. If you're looking for more Caribbean breakfast recipes, check these out:

ackee and saltfish recipe on white plate
Print Recipe
5 from 3 votes

Jamaican Ackee and Saltfish

Ackee and saltfish is Jamaica’s national dish. It’s typically served for breakfast on the weekends but can be eaten any time of the day. This recipe is a staple in the Caribbean kitchen. 
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: ackee and saltfish
Servings: 4 people
Calories: 405kcal
Author: Tanya Harris

Ingredients

  • 8 oz salted cod fish boned
  • 2 Tablespoon canola oil
  • 1 yellow onion chopped
  • 2 green scallions chopped
  • 2 sprigs fresh thyme stems removed
  • 1 scotch bonnet pepper seeds removed and chopped (optional)
  • 1 roma tomato chopped
  • 15 oz can ackee drained
  • ½ teaspoon black pepper or to taste

Instructions

  • First, prepare your saltfish by either soaking it in water overnight, draining it, and then boiling it once, and then draining it again. You can also skip the overnight soak and boil and drain the salted fish 2-3 times until the excess salt is removed. Once the saltfish has been boiled and drained, break the saltfish into small pieces. Set aside.
  • Heat oil in a large skillet over medium heat. Add onions, scallions, thyme, and scotch bonnet to skillet and sauté for 3-4 minutes, until onions have softened. Add salted fish and stir for an additional minute.
  • Add roma tomato and ackee and cook for 3-4 minutes until heated through. Season with black pepper.
  • Serve and enjoy.

Video

Notes

  • This recipe calls for canned ackee, which is already cooked and can be found in most international grocery stores or online. If using fresh ackee, it will need to be prepared properly by boiling the ackee.
  • If you can't file salted codfish, use cooked cod or tilapia and season the dish with salt. 

Nutrition

Calories: 405kcal

This post was originally published on July 9, 2021. It has been updated with new photos and additional information.

The Best Watergate Salad Recipe

by 9 Comments

Watergate Salad, also called Pistachio Delight, is a light, creamy dessert that is easy and delicious. Its simple combination of sweet pineapple, crunchy pecans, and fluffy marshmallows makes it the perfect treat for any occasion.

watergate salad in a bowl with pecans and marshmallows in background

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

I had never heard of Watergate salad until this guy I was dating mentioned it. He asked me to make it for him, and I gave him the side-eye because I had no clue what it was. After dating for months, I got invited to his family reunion and decided to make a recipe for the event. I followed a recipe on the side of a box of pistachio jello pudding.

The recipe was really good. The Watergate salad I brought was all gone by the end of the reunion. About a year and a half later, that guy I was dating became my husband. If anyone asks him what made him decide I was his wife, he always mentions Watergate salad. 

watergate salad on spoon

Over the years, I’ve adapted the original recipe and added a few ingredients I preferred. The original recipe called for using a jar of Cool Whip.

This recipe uses homemade from scratch cream cheese and heavy cream that I whip together. I’ve also subbed pecans for walnuts and added way more marshmallows than the original recipe called for.

In my opinion, these little changes have made it the best Watergate salad recipe.

A Quick Look at the Ingredients

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

  • For the cream mixture - creamed cheese, heavy cream, powdered sugar, vanilla extract
  • Pistachio pudding mix
  • Mini marshmallows, crushed pineapple, chopped pecans

How to make Watergate Salad

First, place 8 ounces of softened cream cheese in a large bowl and beat with a hand mixer on medium speed until fluffy. This should take about 1-2 minutes. 

cream cheese whipped in bowl

Next, slowly pour 1 cup of heavy cream into the bowl while mixing on medium speed. Pour heavy cream about ¼ cup at a time until it is thoroughly blended into the cream cheese. Once all the heavy cream is poured in, add ¾ cup powdered sugar and ½ teaspoon of vanilla extract, and then mix until soft peaks form. 

whipped cream cheese and whipped cream in bowl

Add a 3.4 oz box of pudding mix, 3 cups of marshmallows, a 20 oz can of crushed pineapple (undrained), and 1 cup of chopped pecans. Use a spoon or spatula to stir these ingredients into the cream cheese mixture.

watergate salad in glass bowl

Cover and refrigerate for 2 to 4 hours. Serve and enjoy.

watergate salad in white bowl

Notes for this Watergate Salad Recipe:

  • This salad can be made ahead of time and stored in the fridge for up to 3-4 days. 
  • This salad is similar to Waldorf salad or ambrosia salad but with a totally different flavor profile. 
  • Watergate salad is an interesting name for a dessert salad. How watergate salad got its name. 
  • You can substitute lime jello for pistachio pudding mix in the recipe if you prefer it.

Looking for more dessert recipes? Try these out:

pinterest image with pin this and save for later text
watergate salad in a bowl with pecans and marshmallows in background
Print Recipe
5 from 3 votes

The Best Watergate Salad Recipe

This Watergate Salad Recipe is so good, it landed me a husband. This dessert, also known as pistachio delight, is a light creamy marshmallow fluffy salad made with pineapples and chopped pecans for the perfect dessert. 
Prep Time10 minutes
Chill Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: dessert salad, watergate salad recipe
Servings: 10 people
Calories: 389kcal
Author: Tanya Harris

Equipment

Ingredients

  • 8 oz cream cheese softened
  • 1 cup heavy whipping cream
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 3.4 oz instant pistachio pudding mix
  • 3 cups mini marshmallows
  • 20 oz crushed pineapple undrained
  • 1 cup chopped pecans

Instructions

  • Place cream cheese in a large bowl and beat with a hand mixer on medium speed until the cream cheese has become fluffy. This should take about 1-2 minutes.
  • Next, slowly pour heavy cream into the bowl while mixing on medium speed. Pour heavy cream about ¼ cup at a time until it is fully blended into cream cheese. Once all heavy cream is poured in, add powdered sugar and ½ teaspoon of vanilla extract and then mix until soft peaks form.
  • Add pudding mix, marshmallows, crushed pineapple, and chopped pecans and use a spoon or spatula to stir into the cream cheese mixture. Cover and refrigerate for 2-4 hours. Serve and enjoy.

Video

Notes

  • This salad can be made ahead of time. It can last on your fridge for up to 3-4 days. 
  • This salad is similar to Waldorf salad or Ambrosia salad but with a totally different flavor profile. 
  • You can substitute lime jello for pistachio pudding mix in the recipe if you prefer it.

Nutrition

Calories: 389kcal | Carbohydrates: 42g | Protein: 3g | Fat: 25g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 234mg | Potassium: 164mg | Fiber: 2g | Sugar: 36g | Vitamin A: 689IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg

This post was originally published on February 25, 2020. It has been updated with some new photos and information.

Classic Bee's Knees Cocktail Recipe

by Leave a Comment

The Bee's Knees is a classic prohibition-era cocktail that has stood the test of time. This refreshing and easy-to-make cocktail combines the sweetness of honey with the tartness of lemon, creating a perfect balance of flavors. 

the cocktail in a glass with honey syrup next to it

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

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

There's nothing like a classic and simple cocktail, and this bee's knees cocktail checks all the boxes. It contains only 3 ingredients: gin, lemon juice, and honey simple syrup.

It's one that I like to whip up when I want a quick yet tasty cocktail.

The Bee's Knees cocktail became popular when good gin was hard to find. It used honey and lemon to cover up the bad taste of cheap gin. Now, we don't have that problem anymore. The cocktail tastes sweet, sour, and flowery when made with quality ingredients.

If you like this classic cocktail, you'll love this Hennessy Sidecar Recipe.

bees knees in coup glass on wooden board

Ingredients Needed

  • Gin - Gin provides the herbal, botanical base for the cocktail. There are many varieties of gin, I tend to use a London dry gin in this cocktail.
  • Honey syrup - A simple mixture of honey and water, this adds a touch of sweetness to balance the other flavors. I use 2 parts honey and 1 part water.
  • Fresh lemon juice - Freshly squeezed lemon juice brings a bright, acidic counterpoint to the honey's sweetness.
  • Optional Garnish - A lemon twist. A simple garnish that adds a touch of elegance and aroma to the finished drink.
ingredients for the bees knees cocktail. slices of lemon, honey syrup, and bottle of gin

How to make a bee's knees cocktail

In a cocktail shaker, combine the gin, fresh lemon juice, and honey syrup.

Add ice to the shaker until it is nearly full. Secure the lid and shake vigorously for about 10 seconds or until the outside of the shaker feels cold.

hand shaking the shaker for the cocktail

Strain and Serve: Strain the mixture into a chilled cocktail (preferably a coupe) glass.

Garnish with a lemon twist or a wheel.

cocktail being poured into a coupe glass

Variations of this cocktail

You can change this cocktail by adding a few ingredients. For instance, you could use strawberry gin or experiment with lavender or honey ginger syrups.

Expert Tips

  • This cocktail is best enjoyed fresh, but you can also prepare it up to a day in advance and refrigerate it. Just remember to add the ice and stir it well before serving.
  • To prevent unwanted dilution, wait to add ice cubes until you're ready to serve.
  • For a big party, make the recipe in a pitcher instead of a shaker.
  • The honey syrup can be made ahead of time by combining 2 parts of honey with 1 part of hot water. Stir until the honey dissolves, then cool before using. You can adjust the sweetness by using more or less honey.
  • Lemon twists or wedges make a classic garnish for the Bee's Knees.

What is a prohibition-era cocktail?

Prohibition-era cocktails are drinks that were popular during the time in the United States when the production and sale of alcohol was illegal (1920-1933). Due to the difficulty of obtaining quality liquor, these cocktails often used substitutes like bathtub gin or moonshine. They also tended to be sweeter and more flavorful to mask the taste of the inferior alcohol.

I hope you enjoy this bee's knees cocktail as much as we do. Looking for more gin cocktails, try this out:

the cocktail in a glass with honey syrup next to it
Print Recipe
No ratings yet

Classic Bee's Knees Cocktail Recipe

The Bee's Knees is a classic prohibition-era cocktail that has stood the test of time. This refreshing and easy-to-make cocktail combines the sweetness of honey with the tartness of lemon, creating a perfect balance of flavors. 
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: bee's knees cocktail
Servings: 1
Calories: 180kcal
Author: Tanya Harris

Ingredients

  • 2 oz Gin
  • ¾ oz Fresh lemon juice
  • ½ oz Honey syrup to make honey syrup, mix equal parts of honey and warm water until the honey is dissolved

Instructions

  • In a cocktail shaker, combine the gin, fresh lemon juice, and honey syrup.
  • Add ice to the shaker until it is nearly full. Secure the lid and shake vigorously for about 10 seconds, or until the outside of the shaker feels cold.
  • Strain and Serve: Strain the mixture into a chilled cocktail glass.
  • Garnish with a lemon twist or a wheel.

Notes

You can prepare the honey syrup by combining equal parts honey and warm water. Stir until the honey is completely dissolved, then allow the mixture to cool.
Honey syrup can be made in advance and stored in the refrigerator.

Nutrition

Calories: 180kcal | Carbohydrates: 14g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 38mg | Fiber: 1g | Sugar: 12g | Vitamin A: 5IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 0.2mg

How to make Honey Syrup

by Leave a Comment

Enhance your daily meals and beverages with homemade honey syrup, also known as honey simple syrup. Easy to make and adds a delicious touch of sweetness.

honey simple syrup in glass container in front of a honey bear container

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

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

I love making my drinks and cocktails at home, and the more I make them, the more I like to have my simple syrups on hand. This syrup is like simple syrup but made with honey instead of sugar and water.

Honey adds a gentle floral sweetness and a hint of golden warmth to your creations.

To make this syrup, combine honey with hot water. Honey enriches and adds depth to any dish. I prefer to use a 2:1 ratio (2 parts honey to 1 part water) for this recipe. If you'd like a thicker syrup, add less water.

Enjoy it in a classic bee's knees cocktail, or add it to your morning coffee.

Ingredients

  • Honey - You can use any honey, but the flavor of the syrup will vary depending on the honey you choose.
  • Water - Hot water is best to help the honey incorporate into the water.
  • Optional Ingredient - add a 2-inch slice of ginger and make a Honey Ginger Syrup.
ingredients for honey syrup. the water in a jar and a container of honey

How to make Honey Simple Syrup

Pour hot (not boiling) water into a heat-safe container. Add honey to the hot water. Stir the mixture until it completely dissolves the honey and becomes smooth. Let cool before using.

honey being poured into a container
honey syrup in conatiner with hot water kettle behind it

How to Store

Store this simple syrup in the refrigerator for 2-3 weeks. Do not store it on the counter like you would honey. Adding water to honey weakens its preservation ability and can cause the syrup to spoil if not refrigerated.

How to Use Honey Simple Syrup

This syrup can be used in cocktails, mocktails, iced tea, lemonade, marinades, salad dressings, and desserts.

It's is a wonderful alternative to regular simple syrup, bringing in a rich, floral sweetness to beverages like tea, coffee, cocktails, and desserts. It's incredibly easy to make and only requires a few ingredients.

FAQ

Can I make honey simple syrup with crystallized honey?

Yes, you can gently warm the honey to liquefy it before making the syrup.

Is this healthier than simple syrup?

Honey syrup contains some trace nutrients, but it's still a form of sugar and should be consumed in moderation.

Looking for other drink condiments? Try these out:

honey simple syrup in glass container in front of a honey bear container
Print Recipe
5 from 1 vote

Honey Syrup Recipe

Enhance your daily meals and beverages with homemade honey syrup, also known as honey simple syrup. Easy to make and adds a delicious touch of sweetness.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: honey simple syrup, honey syrup
Servings: 8
Calories: 64kcal
Author: Tanya Harris

Ingredients

  • ½ cup honey any variety you prefer but I recommend a floral honey like orange blossom or clover.
  • ¼ cup hot water

Instructions

  • Add honey to a heat-safe container. Pour hot (not boiling) water into the container over the honey.
  • Stir until the honey is completely dissolved and the mixture is smooth.
  • Let cool before using.

Notes

  • This recipe yields a thicker honey syrup. For a thinner syrup, add more hot water, a little at a time, until the desired consistency is reached.
  • Store any leftover syrup in an airtight container in the refrigerator for up to one month.
  • You can also make this recipe by combining the ingredients in a small pot over medium heat. Stir until the honey is fully dissolved. 

Nutrition

Calories: 64kcal | Carbohydrates: 17g | Protein: 0.1g | Sodium: 1mg | Potassium: 11mg | Fiber: 0.04g | Sugar: 17g | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg

Air Fryer Chicken Nuggets (Better Than Frozen!)

by 63 Comments

These air fryer chicken nuggets are golden on the outside, juicy on the inside, and packed with flavor. They are the perfect, easy family-friendly dinner.

air fryer chicken nuggets in blue basket with parchment paper liner

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

The Air Fryer and chicken make the perfect combination, especially for chicken nuggets. I like to make homemade chicken nuggets as they are healthier and almost as easy as the premade kinds.

My family absolutely enjoys Chick-fil-A nuggets. When we can't go to the restaurant, we make our own delicious nuggets at home. 

Now I’m not going to say that these taste exactly like Chick-fil-A nuggets, but they come pretty darn close. They fry those nuggets in peanut oil. These nuggets are air-fried (saving on fat and calories), and I use whatever oil I have on hand to spray the nuggets. According to my 10-year-old, both nuggets are “yummo.”

Make sure to try my Air Fryer Fried Chicken and my Air Fryer Chicken Wings, too.

A Quick Look at the Ingredients

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

  • Main Ingredients - Boneless, skinless chicken breast. You can also use chicken tenderloins. They'll be cut into 2-inch pieces.
  • For the Brine - pickle juice. If you're not a fan of pickle juice, buttermilk is also a good substitute for this brine.
  • Breading - egg, milk, all-purpose flour, cornstarch, powdered sugar, salt, paprika, garlic powder, onion powder, and black pepper.
  • Oil for spraying the nuggets - Any high-heat sprayable oil works here.

How to Make Air Fryer Chicken Nuggets

Step 1: Cut your chicken into large chunks, about 2 inches in size. This will give you nice, juicy chicken. 

raw chicken on teal cutting board

Step 2: Soak those beautiful chicken pieces in pickle juice for 20-30 minutes. 

raw chicken pieces in clear bag with pickle juice

Step 3: After you finish soaking your chicken pieces in the pickle juice, you will prepare your coating station for your nuggets. Grab two shallow bowls. Place egg and milk in one bowl and whisk to combine.

Put flour, cornstarch, sugar, garlic powder, onion powder, paprika, salt, and pepper in another bowl. Mix with a whisk. 

Time to Air Fry...

Step 4: Prepare your air fryer basket by lightly spraying the bottom with oil from a spray bottle. Avoid using aerosol spray oils in air fryers, as they can damage the bottom over time. I discuss this in my air fryer tips post. I use a spray bottle to hold my oils.

Grab a piece of chicken with metal tongs. Dip it in the egg mixture, then in the flour mixture. Shake off any excess flour and place it in the air fryer basket. 

egg in a bowl, flour in a bowl, and air freyr basket with coated chicken in it

Repeat this step with all your chicken pieces until the bottom of your air fryer is full. Do not overlap the pieces, and make sure they are not touching. You’ll need them spaced apart so that air can flow around them. 

air fryer chicken pieces in air fryer basket before cooking

Step 5: Close the air fryer basket and cook at 360 degrees Fahrenheit for 6 minutes. Open and spray any flour spots that appear on your chicken, then flip the pieces. If you see any flour spots on the chicken after flipping, spray that, too. Cook for 6 more minutes.

After finishing cooking, check if the chicken is cooked to your liking and has reached 165 degrees Fahrenheit. If so, you can take it out and eat it. If you like them a little darker, close the basket, increase the heat to 400 degrees Fahrenheit, and cook for 2 minutes more. 

cooked air fryer chicken nuggets in basket

And that’s it, golden delicious air fryer chicken nuggets. Serve them with your favorite dipping sauce and enjoy 🙂

hand holding air fryer chicken nugget showing inside of nugget

Serving Suggestions

Here are a few suggestions on how to serve these chicken nuggets.

Dipping Sauces for these Nuggets

There are endless choices for dipping sauces. You could use store-bought sauces or try your hand at some homemade favorites, like my homemade BBQ sauce or homemade ranch. You could dip these copycat nuggets in some spicy mayo or some copycat Chick-fil-A sauce.

Sides

Try these nuggets with sides like copycat air fryer potato wedges or these Air Fryer French Fries. I also like these with a good pasta salad on the side.

How to make Frozen Chicken Nuggets in the Air Fryer

Frozen nuggets are handy and great in the air fryer. To cook store-bought frozen nuggets in the air fryer, place them inside and cook at 400°F for 10-12 minutes. Remember to flip them halfway through the cooking process.

If you need to freeze these nuggets, let the cooked chicken nuggets cool completely, then place them in a single layer on a baking sheet until solid before transferring to a freezer-safe bag or container. When ready to cook, cook them from frozen until cooked through, and the inside reaches an internal temperature of 165°F (74°C).

Tanya's Notes on Air Fryer Chicken Nuggets:

  • The longer your chicken soaks in pickle juice, the stronger the pickle flavor will be. I usually opt for 20 minutes.
  • I use the pickle juice from a jar of dill pickles. My hubby and my oldest love pickles, so we always have a jar around. 
  • These chicken nuggets are best served fresh. If you need to reheat, reheat in the Air Fryer at 350°F for 3-5 minutes until heated through.

Looking for more air fryer chicken recipes? Or try these out:

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

air fryer chicken nuggets in blue basket with parchment paper liner
Print Recipe
4.54 from 54 votes

Homemade Air Fryer Chicken Nuggets Recipe

These Homemade Air Fryer Chicken Nuggets are the perfect Chic-fil-A Copycat. These nice golden pieces of juicy chicken are ideal for any weeknight meal.
Prep Time10 minutes
Cook Time14 minutes
Brining time20 minutes
Total Time44 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer chicken nuggets, copycat chic-fil-a nuggets
Servings: 4 people
Calories: 166kcal
Author: Tanya Harris

Ingredients

  • 2 6 oz chicken breast cut into 2-inch pieces
  • 1 cup pickle juice
  • 1 large egg
  • 3 Tablespoons milk
  • ¾ cup all-purpose flour
  • 3 Tablespoons corn starch
  • 2 Tablespoon powdered sugar
  • 1 ½ teaspoon salt
  • ¾ teaspoon paprika
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • oil for spraying

Instructions

  • Place chicken pieces and pickle juice in a plastic bag. Close and place in the refrigerator for 20-30 minutes.
  • Meanwhile, in a shallow bowl, whisk together egg and milk.
  • In another bowl, whisk together flour, cornstarch, powdered sugar, salt, paprika, onion powder, garlic powder, and black pepper. Set Aside.
  • Remove chicken pieces from the refrigerator. Grease the Air Fryer basket with a little oil.
    Coat chicken pieces in egg mixture, then coat it in flour mixture, then shake off any excess flour and place it in the basket. Repeat until the bottom of the air fryer basket is full. Make sure none of the pieces are overlapping, nor should they be touching. 
  • Close the air fryer basket and cook at 360 degrees Fahrenheit for 12 minutes, flipping halfway. Spray any flour spots when flipping.
  • After 12 minutes is up, increase the heat to 400 degrees Fahrenheit and cook for an additional 2 minutes. 
  • Remove and serve with your favorite dipping sauce. 

Notes

  • You can use this technique and batter to make chicken tenders, chicken sandwiches, etc. 
  • As always, different air fryers cook differently. Use a quick-read thermometer to ensure your food is thoroughly cooked.  

Nutrition

Calories: 166kcal | Carbohydrates: 33g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 1782mg | Potassium: 65mg | Fiber: 1g | Sugar: 5g | Vitamin A: 290IU | Calcium: 22mg | Iron: 1mg

This post was originally published on August 6, 2019. It has been updated with new information.

Easy Caribbean Tamarind Balls Recipe

by Leave a Comment

Tamarind balls are a sweet, sour, and sometimes spicy treat popular in many tropical regions. Their simple ingredients and quick preparation make them a delicious snack perfect for satisfying unique cravings.

tamarind balls on plate with whole tamarind balls in background

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

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

If you have yet to try tamarind balls, you simply must. When I spent time with my grandmother in Jamaica, she occasionally treated me to this candy. And I loved it!

Tamarind is a sour fruit that grows on trees in tropical climates. Its sweet-and-sour flavor profile is often used to create a juice similar to lemonade.

We would typically buy the tamarind candy in the store as they sell them in packets. But I became hooked once I discovered how easy it is to make homemade tamarind balls candy. 

You'll find many recipes that call for additional ingredients to the tamarind candy. Still, I found that my favorite version involved two ingredients: tamarind pulp from sweet tamarind and sugar. That's it! 

If you love the flavor of tamarind, be sure to try my tamarind juice recipe. 

Tamarind Balls Ingredients

  • Tamarind pulp: You can get the pulp from tamarind pods or buy the bulk. Just make sure the pulp is 100% tamarind with no added ingredients. 
  • Sugar—I use white granulated sugar for this recipe. You can substitute brown sugar if you prefer. 
white granulated sugar and tamarind pulp on table

How to make Tamarind Candy Balls

Add tamarind pulp, remove the seeds, and add part of the granulated sugar to a bowl and mash with a spoon or fork. Take small portions of the tamarind pulp and sugar mixture and roll them between your palms to form small balls, about the size of a marble or a little larger, depending on your preference.

tamarind pulp mixed with sugar
tamarind pulp rolled into small balls

Add the remaining sugar to a flat surface, like a plate or a sheet pan. Roll the tamarind balls in granulated sugar until they are well coated.

tamarind balls rolled in sugar

The tamarind balls can be eaten immediately, or you can set them for a few hours or overnight. Allowing them to sit will give them a firmer texture and more crystallized sugar coating.

Serve and enjoy.

What is tamarind

Tamarind is a tropical fruit native to Africa and Asia. It is known for its sweet and sour flavor profile and comes in a pod-like form with tangy pulp surrounding seeds. Farmers grow it in warm climates worldwide.

Where can you buy fresh tamarind?

I bought mine at the local international market. You can sometimes find it in specialty online retailers. You'll sometimes find them in pods, but you can also find the tamarind pulp. You can also find tamarind paste in stores, but avoid using it in this recipe, as it tends to have added ingredients.

You want to ensure you're only using 100% tamarind for this recipe.

tamarind balls on plate with one with bite taken out

How to Store

Tamarind balls can be stored in an airtight container at room temperature for up to a week or in the refrigerator for up to a month.

Ways to use tamarind

Tamarind is versatile in the kitchen. Cooks commonly use it in sauces and marinades for dishes like pad thai and Indian curries.

Chefs and home cooks also use it in candies and sweet treats, refreshing beverages such as agua fresca and margaritas, and jams and chutneys.

I hope you enjoy this tamarind balls recipe as much as we do. If you try a recipe from my blog, please leave a rating and comment on how it turned out. I appreciate your feedback!

tamarind balls on plate with whole tamarind balls in background
Print Recipe
No ratings yet

Tamarind Balls

Tamarind Balls are a classic Caribbean treat that's tangy, sweet, and utterly delicious. This simple version uses just tamarind pulp and sugar, sticking to the traditional base of the candy.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Candy
Cuisine: Caribbean, Mexican
Keyword: tamarind balls
Servings: 10
Calories: 224kcal
Author: Tanya Harris

Ingredients

  • 16 ounces seedless tamarind pulp from tamarind pods or store-bought seedless tamarind pulp
  • 1 ½ cups white granulated sugar

Instructions

  • Add tamarind pulp and 1 cup granulated sugar to a bowl and mash together with a spoon or fork. Take small amounts of the tamarind and sugar mix and shape them into small balls by rolling them in your hands. Make them the size of a marble or slightly bigger, as you like.
  • Add the remaining sugar to a flat surface, like a plate or a sheet pan. Roll the tamarind balls in granulated sugar until they're well-coated.
  • You can eat the tamarind balls immediately, or you can let them set for a few hours or overnight. Allowing them to set will give them a firmer texture and more crystallized sugar coating. Enjoy.

Notes

  • If using tamarind pods, remove the shell and the veins. Soak the tamarind in warm water for a few minutes to soften it, which makes it easier to extract the pulp. Squeeze the tamarind in the water to separate the pulp from the seeds. Strain the mixture to collect the smooth pulp.
  • You can adjust the amount of sugar according to how sweet or tangy you like your tamarind balls.

Nutrition

Calories: 224kcal | Carbohydrates: 58g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 285mg | Fiber: 2g | Sugar: 48g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

Jamaican Curry Shrimp Recipe

by 40 Comments

This Jamaican Curry Shrimp Recipe is creamy, bold, and full of island flavor. Made with Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk, it’s a quick and easy curry that works any night of the week.

curry shrimp in the pan it was cooked in with rice on the side

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

pic of Tanya

This is a go-to weeknight dinner for us when I want the flavors of curry in a hurry (See what I did there, I'm such a poet). For this curry shrimp recipe, I add coconut milk. Coconut milk is not standard in curry chicken or curry goat, but it is essential in curry shrimp. Coconut milk adds a creamy richness that perfectly complements the shrimp's delicate flavor.

The added peppers make this dish colorful and vibrant, and they are the perfect accompaniment to the shrimp and curry. I think your family will love this bold, quick curry dish too.

Love, Tanya

CURRY SHRIMP AT A GLANCE

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Serves: 4
  • Best For: Quick weeknight dinners, busy nights, easy island-inspired meals

Ingredients Needed for this Curry Shrimp Recipe

  • Shrimp - 1 pound of thawed large shrimp, peeled, cleaned, and deveined. This is the dish's main ingredient and adds a juicy and substantial texture that pairs well with the flavorful curry sauce. If using frozen shrimp, defrost them first.
  • Spices and Herbs - Curry powder, all-purpose seasoning, thyme, salt, and pepper
  • Vegetables - yellow onion, red and green bell peppers, scotch bonnet pepper for a little spice. If you can’t find scotch bonnets, habaneros or jalapeños are good substitutes. 
  • Liquids - unsweetened coconut milk from a can and ketchup. 
  • Oil - for sautéing the vegetables and shrimp.

How to make Jamaican Curry Shrimp

Step 1: Season the shrimp with 1 Tablespoon of curry powder and all-purpose seasoning, then set aside for about 10 minutes. Prepare the other ingredients, like chopping your onions, peppers, and garlic.

raw shrimp seasoned with curry powder in white bowl

Step 2: Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper (if using), and chopped garlic.

Stir for 5 minutes until the peppers are slightly softened.

peppers, onions, and garlic in skillet

Step 3: Add the remaining curry powder and stir for an additional minute.

cooked peppers and onions with curry powder added

Step 4: Add coconut milk, seasoned shrimp, ketchup, and thyme to cover the shrimp in the sauce.

coconut milk and shrimp in skillet cooking

Step 5: Let the sauce simmer and cook the shrimp over medium heat, flipping halfway, until fully cooked on both sides. Stir occasionally. This should take about 5-6 minutes.

Salt and pepper to taste.

finished jamaican curry shrimp in skillet

Step 6: Serve with rice, and enjoy.

jamaican curry shrimp with rice on white plate

How to store

Make ahead – Undoubtedly, curry shrimp is an excellent choice for a make-ahead dish. As time passes, the flavors meld more profoundly, offering an even more intense and delightful taste experience

To refrigerate – Store leftover curry in an airtight container for 3 days.

To freeze: Cool the curry before freezing. Then, place it in an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator, and once thawed, heat it gently in a pot over the stove.

Variations

Make this curry your own with some of the following swaps:

  • Protein swap - use chicken, a firm fish (like cod), or tofu in place of the shrimp.
  • Add vegetables like spinach or cauliflower for a fun way to use leftovers.
  • Top the curry with fresh herbs, like cilantro, for an extra pop of flavor and color.

Tanya's Top Tips on Jamaican Curry Shrimp Recipe

  • This curry creates a rich and delicious sauce. I use a whole can of full-fat coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water.
  • I use Blue Mountain Jamaican curry powder for this recipe or my homemade curry powder recipe.
  • Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low.
  • This dish is delicious served over white or brown rice. Coleslaw served on the side is also a great idea.
  • If you're not a fan of spice, omit the scotch bonnet pepper.
close up photo of Jamaican curry shrimp

FAQ

Can I substitute another milk for the coconut milk?

Yes, coconut milk lends a distinctive, rich, and creamy texture to Caribbean dishes. Nonetheless, heavy cream or yogurt can serve as suitable replacements if needed.

Is it shrimp curry or curry shrimp?

The naming can depend on regional vernacular and personal preference. In many Western countries, it is commonly called "shrimp curry." In Caribbean nations, including Jamaica, it is traditionally called "curry shrimp."

Looking for more Jamaican recipes? Try these out

  • Jerk Shrimp - Not curry, but a spicy, smoky way to enjoy Caribbean shrimp.
  • Jamaican Oxtail - A traditional, well-loved Jamaican dish. These oxtails are pressure-cooked until tender.
  • Ackee and Saltfish - Jamaica's national dish.
  • Brown Stew Chicken - Another classic. My family enjoyed brown stew chicken on a weekly basis.
  • Jerk Chicken - Marinated and then grilled to perfection. I use the air fryer or oven when it's convenient.
  • Rice and Peas - This is my go-to rice side for many dishes. It would work great with this curry shrimp.
curry shrimp in the pan it was cooked in with rice on the side
Print Recipe
4.78 from 40 votes

Jamaican Curry Shrimp Recipe

This Jamaican Curry Shrimp Recipe is made with Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. It’s a quick and easy curry recipe that’s perfect any day of the week.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: jamaican coconut curry shrimp, jamaican curry shrimp
Servings: 4 people
Calories: 319kcal
Author: Tanya Harris

Ingredients

  • 1 lb jumbo shrimp peeled and deveined, tails removed
  • 2.5 Tablespoons Jamaican curry powder separated
  • 1 teaspoon all-purpose seasoning
  • 2 Tablespoons olive oil
  • 1 medium yellow onion sliced
  • 1 medium red bell pepper sliced
  • 1 medium green bell pepper sliced
  • 1 scotch bonnet pepper seeds removed and sliced (optional)
  • 3 cloves garlic chopped
  • 13.5 oz can of unsweetened coconut milk
  • ½ Tablespoon ketchup
  • 4 sprigs of thyme or ½ teaspoon dried thyme
  • Salt and pepper

Instructions

  • Season shrimp with 1 Tablespoon of curry powder and all-purpose seasoning and set aside for about 10 minutes while you prepare the other ingredients like chopping your onions, peppers, and garlic.
  • Heat 2 Tablespoons of olive oil in a large skillet over medium heat. Add sliced yellow onion, red bell pepper, green bell pepper, scotch bonnet pepper, if using, and chopped garlic and stir for 5 minutes, until peppers are slightly softened.
  • Add 1.5 Tablespoons of curry powder to the skillet and stir for an additional minute.
  • Then add coconut milk, seasoned shrimp, ketchup, and thyme, making sure the shrimp is covered in the sauce.
  • Allow the sauce to come to a simmer and continue to cook over medium heat, stirring occasionally and flipping the shrimp halfway, until the shrimp is fully cooked on both sides. This should take about 5-6 minutes. Salt and pepper to taste.

Video

Notes

  • This curry creates a rich and delicious sauce because I use a whole can of coconut milk. If you like your sauce a little thinner, sub half of the coconut milk with water.
  • I use Blue Mountain Jamaican curry powder for this recipe.
  • Make sure to keep the heat on medium to avoid scorching the sauce. If your sauce begins to scorch, turn your heat down to medium-low.
  • This dish is delicious served over white rice.
  • If you're not a fan of spice, omit the scotch bonnet pepper.

Nutrition

Calories: 319kcal | Carbohydrates: 14g | Protein: 3g | Fat: 30g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 617mg | Potassium: 451mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1144IU | Vitamin C: 73mg | Calcium: 56mg | Iron: 3mg

This post was originally published on September 8, 2021. It has been updated with additional helpful information.

Tuna Pasta Salad Recipe

by 6 Comments

This tuna pasta salad is my go-to meal-prep recipe: flaky tuna, crisp bell peppers and red onion, all tossed in a creamy, flavorful dressing.

tuna pasta salad in bowl with can of tuna in background

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

It's no secret that I love pasta salad and enjoy it in any form. From my cold seafood salad to my Southern-style pasta salad, each recipe offers a unique twist that keeps me returning for more.

This tuna salad, also called tuna macaroni salad, is simple but with my twist on the classic recipe. Along with tuna, I opt for fresh green bell peppers and red onion to provide crunch to the salad. Most recipes I found call for fresh or frozen peas.

And now, the star of the show, the creamy dressing that brings all the flavors together. Made with a blend of mayo, yellow mustard, lemon juice, and spices, this delicious tuna pasta salad is the perfect finishing touch. 

Ingredients for Tuna Pasta Salad

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

  • Pasta - You can use any short pasta, but I prefer elbow macaroni. You could also use shells or bow-tie pasta. 
  • Tuna - I suggest tuna in water. 
  • Vegetables - Green bell pepper and red onion.
  • Pasta Salad Dressing - mayonnaise, lemon juice, yellow mustard, salt, pepper, sugar, black pepper, and relish.
  • Garnish - paprika
ingredients for tuna pasta salad on table

How to make Tuna Pasta Salad

Bring a large pot of salted water to a boil. Cook the elbow noodles according to the package instructions until al dente, then drain and rinse them under cold water to cool. Set them aside.

Combine the drained tuna, chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, granulated sugar, salt, and pepper in a large mixing bowl. Stir well to integrate the ingredients thoroughly.

tuna and dressing in bowl

Incorporate the cooled elbow noodles into the tuna mixture, tossing gently to coat the noodles evenly with the dressing and distribute the ingredients throughout.

tuna and macaroni in bowl before going in fridge

Refrigerate the salad for at least one hour to allow the flavors to blend.

Serve the salad chilled, garnished with paprika for added color and a subtle, smoky flavor.

tuna pasta salad in white bowl with tuna can in corner

Tanya's Top Tip

  • Don't skip the refrigeration. The flavor in this will get better as it sits and gets chilled. 

How to Make Ahead and Storage Tips

This recipe is ideal for preparing in advance since the flavors improve with refrigeration. You can prepare it up to three days before serving it.

Storage: Tuna pasta salad can be stored in the refrigerator for up to three days. For best results, keep it in an airtight container to preserve freshness and prevent it from absorbing odors from the fridge.

I would not freeze pasta salad. Mayonnaise and fresh vegetables do not freeze or thaw well, which can result in a watery, less appealing texture.

Variations

  • Switch up your tuna pasta salad by switching out the vegetables.
  • If you want a healthier tuna salad, you can change the dressing. For example, you could substitute Greek yogurt for the mayonnaise in the recipe. 
  • Use fresh dill rather than dill relish. 

FAQ

How do I cook the pasta for tuna salad? (Cook according to package directions to al dente)

Cook according to package directions to al dente

What's the best way to cool the pasta for tuna salad?

Run under cold water or cook ahead and chill.

tuna pasta salad in white bowl with tuna can in corner
Print Recipe
5 from 1 vote

Tuna Pasta Salad

This creamy and refreshing tuna pasta salad is ideal for gatherings or meal prep and is sure to satisfy everyone's appetite. It combines flaky tuna, crisp vegetables, and a rich dressing, making it a delightful choice for any occasion.
Prep Time15 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Keyword: tuna pasta salad
Servings: 8 people
Calories: 263kcal
Author: Tanya Harris

Ingredients

  • 8 ounces elbow noodles
  • 2 4 ounce cans of tuna drained
  • ½ cup diced red onion
  • ½ cup diced green bell pepper
  • ¾ cup mayonnaise
  • ¼ cup dill relish
  • 2 Tablespoons lemon juice
  • 1 Tablespoon yellow mustard
  • 1 teasooon white granulated sugar
  • Salt and pepper to taste
  • Paprika for garnish

Instructions

  • Bring a large pot of salted water to a boil. Cook the elbow noodles according to the package instructions until al dente, then drain and rinse them under cold water to cool. Set them aside.
  • In a large mixing bowl, combine the drained tuna, chopped red onion, diced green bell pepper, mayonnaise, dill relish, lemon juice, yellow mustard, and granulated sugar, salt, and pepper. Stir well to integrate the ingredients fully.
  • Incorporate the cooled elbow noodles into the tuna mixture, tossing gently to coat the noodles evenly with the dressing and distribute the ingredients throughout.
  • Refrigerate the salad for at least one hour to allow the flavors to blend.
  • Serve the salad chilled, garnished with paprika for added color and a subtle, smoky flavor.

Notes

Don't skip the refrigeration. The flavor is this will get better as it sits and gets chilled. 

Nutrition

Calories: 263kcal | Carbohydrates: 25g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 244mg | Potassium: 111mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg

 

Creamy Jamaican Cornmeal Porridge Recipe

by 58 Comments

Jamaican Cornmeal Porridge is smooth, creamy, and comforting. A popular breakfast dish in Jamaica, this porridge is the perfect recipe to start the day. 

cornmeal porridge in bowl with spoon on side

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

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

This porridge is the breakfast of champions! It's comforting and keeps you full and ready to tackle your day. I grew up eating it, and I'm happy my kids now love it, too. 

When prepared just right, cornmeal porridge is a unique blend of smoothness, sweetness, and spice. The traditional Jamaican flavors of allspice, cinnamon, and nutmeg create a perfect harmony of tastes that you won't find in any other breakfast dish. 

I've made this version with a can of coconut milk, but you could also use dairy milk in its place, whichever you prefer. The only must-have ingredient for this recipe is fine cornmeal, which yields the smoothest and creamiest porridge. 

Be sure to try my green banana porridge, too.

How to make Jamaican Cornmeal Porridge

First, add 2 ½ cups water and one can of coconut milk to a four-qt heavy-bottomed pot. Bring to a boil over medium-high heat. 

coconut milk and water boiling

Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth. This is how to avoid getting lumps in your cornmeal porridge. Please do not skip this step. 

Once the liquid in the pot begins to boil gently, whisk in the cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight-fitting lid.

cornmeal and water in measuring cup with whisk sticking out
mixture being poured into pot

Cook over low heat for 15-20 minutes, stirring occasionally. When there are about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and allspice.  

spiced being added to porridge

Remove from heat and stir in condensed milk to sweeten it.

condensed milk being puted into porridge

Serve and enjoy.

porridge with whisk stickign out

What is cornmeal?

Cornmeal is a meal ground from dried corn. Various grain sizes are available. For this recipe, ensure the label states "fine cornmeal" for the best results. 

Are cornmeal and cornflour the same?

Although they come from the same type of grain, they are not the same. Corn flour is ground until it takes on a powder form. You want to ensure you use "fine yellow cornmeal" for this recipe.  

What do you serve cornmeal porridge with?

Typically, I eat this by itself. A bowl really fills you up. You can serve it with fruit, breakfast meat like bacon, and eggs on the side if you wish. 

What does cornmeal porridge taste like?

Cornmeal porridge is smooth, creamy, and rich, similar to polenta. Polenta is usually savory. Porridge has a sweet, nutty flavor. People often season it with cinnamon and nutmeg.

Additional Notes

  • The condensed milk does add a delicious flavor to the porridge. If you prefer to keep the recipe dairy free, you can either leave out the condensed milk and use sugar to sweeten or use sweetened condensed coconut milk.
  • I used a can of coconut milk in this recipe but regular dairy milk can be used instead. In fact, I grew up eating it made with regular dairy milk and it's still delicious.
  • For thicker cornmeal porridge, reduce the liquid you add initially or simmer for longer. If your porridge gets too thick, whisk in more water or milk until you reach your desired consistency.
cornmeal porridge in bowl with spoon on side

Looking for other Jamaican breakfast recipes? Try these out:

cornmeal porridge in bowl with spoon on side
Print Recipe
4.73 from 37 votes

Jamaican Cornmeal Porridge Recipe

Jamaican Cornmeal Porridge is smooth, creamy, and comforting. A popular breakfast dish in Jamaica, this porridge is the perfect recipe to start the day.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: cornmeal porridge, jamaican cornmeal porridge
Servings: 4 people
Calories: 518kcal
Author: Tanya Harris

Ingredients

  • 4 cups water separated
  • 1 13.5 oz can coconut milk
  • 1 cup fine yellow cornmeal
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground all-spice
  • ½ cup sweetened condensed milk or to taste

Instructions

  • Add 2 ½ cups water, 1 can coconut milk to a 4 QT heavy bottomed pot. Bring to a boil over medium-high heat.
  • Meanwhile, add 1 cup cornmeal and 1 ½ cup water to a large mixing cup and whisk until smooth.
  • Once the pot begins to boil, whisk in cornmeal mixture and continue to whisk for about 1 minute, ensuring there are no lumps. Reduce heat to low and cover with a tight fitting lid.
  • Cook over low heat for 15-20 minutes, stirring occasionally. When there is about 5 minutes left, stir in vanilla extract, cinnamon, nutmeg, and all-spice. Remove from heat and sweeten with condensed milk.
  • Serve and enjoy.

Notes

  • The condensed milk does add a delicious flavor to the porridge. If you prefer to keep the recipe dairy-free, you can either leave out the condensed milk and use sugar to sweeten or use sweetened condensed coconut milk.
  • I used a can of coconut milk in this recipe but regular dairy milk can be used instead.

Nutrition

Calories: 518kcal | Carbohydrates: 56g | Protein: 9g | Fat: 30g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 78mg | Potassium: 546mg | Fiber: 6g | Sugar: 25g | Vitamin A: 104IU | Vitamin C: 4mg | Calcium: 139mg | Iron: 3mg

This post was originally published on August 17, 2021. It has been updated with new and helpful information.

Hennessy Margarita: A Twist on the Classic

by Leave a Comment

This Hennessy Margarita recipe is a game-changer for cocktail enthusiasts looking for a sophisticated twist on a classic. Its unique blend of smooth cognac and zesty lime provides a luxurious sip for unwinding after a long day or spicing up your weekend gatherings. This post is meant for an audience 21 and over.

Hennessy Margarita on coaster with Hennessy bottle in background

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

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

I love spins on classic cocktails, and this one is perfect for the summertime weather. A classic margarita is one of my favorite summertime drinks, but I also like an excellent cognac. Once combined, you develop a cognac margarita, aka Henny margarita, aka Henny-rita. 

This cocktail is like a typical margarita, but I subbed some of the tequila for Hennessy. The only difference is that I opted to leave out any sweetener, which I tend to add to a classic margarita. With the Hennessy, simple syrup isn't needed. But if you like your cocktails on the sweet side, feel free to add a bit of sweetener. 

If you like margaritas, you'll want to try my Tamarind Margarita too.

Ingredients You Will Need

  • Cognac - I use Hennessy Cognac, a high-quality Brandy type. 
  • Blanco Tequila - A staple for margaritas.
  • Cointreau - A liqueur that adds a touch of citrus and sweetness.
  • Fresh lime juice - To bring the necessary acidity and brightness.
  • Ice - used to shake the cocktail and to serve the margarita on the rocks. 
  • Tajin or salt- For rimming the glass (optional).
  • Lime wheel- For garnish.

Bar Tools You Will Need

  • Cocktail shaker
  • Jigger
  • Strainer
  • Rocks Glass
hennessy margarita in glass with lime wedge on it

How to make a Hennessy Margarita

If you like a salted rim, start by running a lime wedge around the rim of your glass and then dip it into the salt. If you like a little extra flavor, use tajin instead of salt. Set the glass aside.

Combine the Hennessy, Tequila, Cointreau, and fresh lime juice in a shaker. Fill the shaker with ice.

Shake the mixture vigorously until well chilled, about 10-15 seconds.

Strain the cocktail into your prepared glass filled with fresh ice.

Garnish with a lime wheel.

Hennessy Margarita Rim Options

  • Tajin
  • Sugar
  • Salt
close up photo of the hennessy margarita recipe from above

Flavor Variations

  • The balance of components in a Hennessy Margarita can be adjusted to suit your taste, with a typical formulation being 1 part Hennessy, 1 part Blanco tequila, 1 part lime juice, and 1 part orange liqueur. 
  • This cocktail is usually presented in a glass with a salted rim and adorned with a slice of lime. I used Tajin for salting the rim.
  • For the triple sec, I opt for Cointreau, though Grand Marnier or any triple sec of your choice works well.
  • This version incorporates fresh lime juice, but you can use lime juice concentrate if you have it on hand. 

Expert Tips

These suggestions will ensure your Hennessy Margarita is a standout.

  • No Shaker, No Problem: If you don't have a cocktail shaker, simply mix all ingredients in a glass brimming with ice and stir thoroughly until blended.
  • Serving Freshness: Ideally, this cocktail should be enjoyed immediately after mixing. However, you can also prepare it in advance and store it chilled in the fridge for up to 24 hours. Just add ice and stir well before serving.
  • Ice Timing: Only introduce ice when you're ready to serve to avoid dilution from melting.
  • Batch Mixing: Catering to a crowd? Scale up the recipe and mix everything in a large pitcher instead of individual shakes. Do not add the ice. When ready to serve, pour the margaritas over ice. 

I hope you enjoy this Hennessy Margarita recipe as much as we do. If you like Hennessy cocktails, check out my Hennessy Sidecar recipe. 

If you make this cocktail recipe, please let us know how you like it by leaving a review below. Your feedback is appreciated!

Hennessy Margarita on coaster with Hennessy bottle in background
Print Recipe
5 from 1 vote

Hennessy Margarita

This Hennessy Margarita recipe is a game-changer for cocktail enthusiasts looking for a sophisticated twist on a classic. Its unique blend of smooth cognac and zesty lime provides a luxurious sip for unwinding after a long day or spicing up your weekend gatherings.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: hennessy margarita
Servings: 1
Calories: 225kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 ounce Hennessy cognac or other high quality Cognac
  • 1 ounce blanco tequila
  • 1 ounce orange liqueur such as Cointreau or Grand Marnier
  • 1 ounce fresh lime juice
  • Ice For shaking and serving.
  • Tajin or salt For rimming the glass
  • Lime wheel For garnish.

Instructions

  • If you like a salted rim, start by running a lime wedge around the rim of your glass and then dip it into salt. Set the glass aside.
  • Combine the Hennessy Cognac, Tequila, orange liqueur, and fresh lime juice in a shaker. Fill the shaker with ice.
  • Shake the mixture vigorously until well chilled, about 10-15 seconds.
  • Strain the cocktail into your prepared glass filled with fresh ice.
  • Garnish with a lime wheel.

Notes

You can adjust the ingredients in a Hennessy Margarita to your liking. A common recipe includes equal parts Hennessy, Blanco tequila, lime juice, and orange liqueur.

Nutrition

Calories: 225kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 43mg | Fiber: 0.1g | Sugar: 10g | Vitamin A: 14IU | Vitamin C: 9mg | Calcium: 4mg | Iron: 0.1mg

The Perfect Lavender Martini Recipe

by Leave a Comment

This Lavender Martini elegantly marries the botanical complexity of gin with the delicate, floral notes of lavender. With just 3 ingredients, this is the perfect twist on the classic martini. This post is meant for an audience of 21 and over.

lavender martini in glass with sugar rim

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

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

Spring gets me loving a few ingredients, lavender and lemon being my favorite two. I love making simple syrups, and I add my lavender syrup to many drinks and cocktails. This lavender martini contains few ingredients, just gin, lavender syrup, and lemon juice.

Gin is the basic ingredient in a classic martini, while lavender and lemon are the perfect flavor combo.

If you like martinis, try my bourbon martini recipe or watermelon martini.

Ingredients for Lavender Martini

  • Gin: A juniper-flavored spirit with a botanical profile, serving as the cocktail's base.
  • Lavender Syrup: Sweet and floral, adding a soothing lavender essence.
  • Lemon Juice: Fresh lemon juice works wonderfully in this drink. You could also use the stuff in a bottle if preferred.

How to make a Lavender Martini

In a cocktail shaker, combine gin, lavender syrup, and lemon juice.

Put ice in the shaker, close lid, and shake for 10-15 seconds to mix and cool ingredients.

Strain the mixture into a martini glass, ensuring no ice pieces escape.

Garnish with a lemon twist or a lavender sprig and enjoy.

lavender martini in glass at upward angle

How to make Homemade Lavender Syrup

I make my own lavender simple syrup to add to this cocktail. In a saucepan, add ½ cup white granulated sugar, ½ cup water, and 1 Tablespoon culinary lavender buds. Simmer over medium heat for about 15-20 minutes. Cool the syrup to room temperature before straining and using it in the cocktail.

lavender simple syrup in a glass bowl

Expert Tips

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

  • If you don't have a shaker, just mix all the ingredients in a glass with ice and stir until well mixed.
  • This drink is best when served immediately. However, you can also prepare it in advance and store it in the fridge for up to 24 hours. When ready to serve, add the ice and stir well.
  • Don’t add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.
lavender martini in glass in front of lavender plant

Frequently Asked Questions

Can I use dried lavender instead of lavender syrup?

While dried lavender can infuse gin with floral notes, it's more potent and can easily overpower. Lavender syrup provides a more balanced sweetness and flavor.

Is there a non-alcoholic version of this martini?

Absolutely! Replace the gin with a non-alcoholic spirit or seedlip and use non-alcoholic lavender syrup for a delightful mocktail version.

How can I make my own lavender syrup?

Simmer equal parts water and sugar with a handful of culinary-grade lavender buds. Strain after cooling for a clear, fragrant syrup.

I hope you like this drink recipe as much as we do. If you’re looking for more martini recipes, try these out:

If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!

lavender martini in glass with sugar rim
Print Recipe
5 from 1 vote

Lavender Martini Recipe

This Lavender Martini elegantly marries the botanical complexity of gin with the delicate, floral notes of lavender. With just 3 ingredients, this is the perfect twist on the classic martini. This post is meant for an audience of 21 and over.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: lavender martini
Servings: 1 person
Calories: 210kcal
Author: Tanya Harris

Ingredients

  • 2 ounces gin
  • 1 ounce lavender syrup
  • ½ ounce lemon juice

Instructions

  • In a cocktail shaker, combine gin, lavender syrup, and lemon juice.
  • Put ice in the cocktail shaker, close lid, and shake for 10-15 seconds to mix the ingredients..
  • Strain the mixture into a martini glass, ensuring no ice pieces escape.
  • Garnish with a lemon twist or a lavender sprig, and enjoy.

Notes

  • If you're not a fan of gin, feel free to substitute the gin with vodka. 
  • Fresh lemon juice works wonderfully in this drink. You could also use the stuff in a bottle if preferred.

Nutrition

Calories: 210kcal | Carbohydrates: 20g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Sodium: 8mg | Potassium: 24mg | Fiber: 0.04g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 5mg | Calcium: 3mg | Iron: 0.04mg

Turkey Meatloaf Recipe

by 4 Comments

This turkey meatloaf is juicy, moist, flavorful, and easy to make. This classic comfort food contains ground turkey and lots of vegetables. It will make you feel like a kitchen pro.

turkey meatloaf sliced on a platter

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

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

Meatloaf is one of those recipes that never gets boring. It's super delicious and there are endless ways to flavor it. You can keep it classic, like my Southern meatloaf recipe, or you can get creative, like swapping the ketchup glaze for a tangy barbecue sauce. 

I love finding ways to use ground turkey, and this recipe is one of my favorite ways to use it. For this recipe, I make ground turkey meat the star and add onions, mushrooms, and carrots to ensure the meatloaf is nice and juicy. 

Ground turkey gets a bad wrap for coming out dry, but it stays nice and moist when you add veggies to it.

If you're a fan of ground turkey, try my air fryer turkey burgers or my turkey tacos.

Ingredients for Turkey Meatloaf

  • Ground Turkey Meat forms the meatloaf's foundation, offering structure and protein.
  • Soft breadcrumbs, eggs, and chicken broth bind the mixture and enhance texture.
  • Aromatics and Vegetables - Includes yellow onion, mushrooms, and carrots.
  • Butter adds richness and softens the vegetables.
  • A mix of chopped parsley, Worcestershire sauce, salt, pepper, celery salt, and garlic powder enhances the flavor.
  • Glaze - Combining ketchup, brown sugar, Worcestershire sauce, garlic powder, apple cider vinegar, and black pepper creates a flavorful topping.
ingredients for turkey meatloaf on table

How to make Turkey Meatloaf with Ground Turkey

This meatloaf recipe consists of two main steps: preparing the meatloaf and applying the glaze.

Prepare the Meatloaf:

Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with foil. Start with the breadcrumbs by placing them in a small bowl and moistening them with chicken broth. Allow them to soak until they've absorbed most of the liquid, about 5-10 minutes.

In a medium skillet over medium heat, melt the butter and sauté the chopped onion, mushrooms, and carrot until soft and lightly browned, approximately 5-7 minutes.

sauteed vegetables in skillet

In a large bowl, combine the ground turkey with the soaked breadcrumbs. Add the sautéed vegetables, beaten eggs, parsley, Worcestershire sauce, salt, celery salt, and black pepper. Stir the mixture gently to combine thoroughly. 

Shape the mixture into a loaf, pack it tight, and place on the prepared baking sheet. Bake in the preheated oven for 40 minutes before you add the glaze.

raw ground turkey with seasonings in bowl
formed turkey into meatloaf before baking

Prepare the Glaze:

While the meatloaf bakes, in a small bowl, prepare the glaze by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper.

After the initial 40 minutes of baking, remove the meatloaf from the oven, evenly spread the glaze over the top, and return it to the oven for another 20 minutes of baking. Your meatloaf should reach an internal temperature of at least 165°F (74°C).

Once done, remove the meatloaf from the oven and let it rest for 10-15 minutes before slicing and serving.

How to make ahead and how to store

Assemble the meatloaf mixture and shape it into a loaf a day before you cook it. Cover it tightly with plastic wrap or place it in an airtight container and store it in the refrigerator. 

Alternatively, you can thoroughly cook the meatloaf, allow it to cool, and refrigerate. You can refrigerate the cooked meatloaf for up to 4 days or freeze it for up to 3 months.

turkey meatloaf when done cooking on platter

How to Reheat Meatloaf

When reheating, add a splash of water or broth to moisten the meatloaf. Cover with foil and heat in the oven at 350°F (175°C) until warm. You can also reheat individual slices in the microwave for quick serving.

To reheat meatloaf in the microwave, cover it with a damp paper towel. Heat it in 30-second intervals until it is heated all the way through.

Meatloaf Variations

  1. Add other vegetables, like shredded zucchini or chopped bell peppers.
  2. Add other seasonings, like ranch seasoning, BBQ seasoning, or jerk seasoning, for a different flavor profile.
  3. Form these into smaller turkey meatballs and bake them at 375°F (190°C) for about 20-25 minutes, or until they are browned and cooked.

Ideas for Meatloaf Leftovers

You can use your leftover meatloaf as a part of new dishes, like meatloaf sandwiches, add it to soup, or serve it over hashed potatoes.

sliced turkey meatloaf on plate

Recipe Notes

  • Use 85/15 ground turkey for this recipe for best results.
  • You will notice a low of liquid around the meatloaf as it bakes. Do not stress; your meatloaf will still be juicy and hold together.

FAQS

Can I substitute turkey for beef in any meatloaf recipe?

Yes, you can generally substitute ground turkey in most meatloaf recipes, but you may need to adjust the seasonings and add moistening ingredients due to turkey's lower fat content.

What are the best sides to serve with turkey meatloaf?

Classic sides like mashed potatoes, roasted vegetables, or a simple green salad pair well with turkey meatloaf.

I hope you like this turkey meatloaf recipe as much as we do. Please leave a comment below if you make this recipe, your feedback means a lot.

turkey meatloaf sliced on a platter
Print Recipe
5 from 3 votes

Turkey Meatloaf Recipe

This turkey meatloaf is juicy, moist, flavorful, and easy to make. This classic comfort food contains ground turkey and lots of vegetables. It will make you feel like a kitchen pro.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Keyword: turkey meatloaf
Servings: 8 people
Calories: 318kcal
Author: Tanya Harris

Ingredients

Turkey

  • 2 pounds ground turkey meat
  • 1 cup soft breadcrumbs or ½ cup dried breadcrumbs
  • ½ cup chicken broth
  • 2 Tablespoons unsalted butter
  • 1 ½ cup chopped yellow onion
  • ½ cup chopped mushrooms
  • ½ cup grated carrot
  • 2 large eggs lightly beaten
  • ⅓ cup chopped parsley
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon celery salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper

Glaze

Instructions

  • Preheat oven to 350°F (175°C) and line a baking sheet with foil paper.
  • Place the breadcrumbs in a small bowl. Pour the chicken broth over the breadcrumbs and allow them to soak until most of the liquid is absorbed, about 5-10 minutes.
  • Melt butter in a skillet over medium heat. Add onion, mushrooms, and carrots. Sauté until they are soft and lightly browned, about 5-7 minutes.
  • In a large bowl, combine the ground turkey, soaked breadcrumbs, sautéed vegetables, beaten eggs, chopped parsley, Worcestershire sauce, salt, celery salt, and black pepper. Mix everything together gently.
  • Transfer the mixture to the lined sheet pan, shaping it evenly into a loaf.
  • Bake in the preheated oven for about 40 minutes.
  • Make the glaze while the meatloaf is baking by combining ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, and black pepper in a small bowl. Stir well until all the ingredients are fully mixed.
  • Remove the meatloaf from the oven after 40 minutes. Spread the glaze evenly over the top.
  • Return the meatloaf to the oven and continue baking for 20 minutes, until the meatloaf’s internal temperature reaches 165°F (74°C).
  • Remove from oven and allow the meatloaf to cool 10-15 minutes before slicing and serving.

Notes

  • Use 85/15 ground turkey for this recipe for best results.
  • You will notice a low of liquid around the meatloaf as it bakes. Do not stress; your meatloaf will still be juicy and hold together.

Nutrition

Calories: 318kcal | Carbohydrates: 23g | Protein: 26g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 133mg | Sodium: 1013mg | Potassium: 493mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1858IU | Vitamin C: 7mg | Calcium: 79mg | Iron: 3mg

Crispy Air Fryer Chickpeas (4 Different Flavors)

by 164 Comments

This quick and easy Crispy Air Fryer Chickpeas recipe is perfect when craving a delicious snack. You can season with salt and pepper or any of these four flavor combinations.

chickpeas in air fryer basket

This post may contain affiliate links, please read my full disclosure here.

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

I use my Air Fryer quite often. It’s not only for fries, wings, and steak…I also make delicious, quick, and easy snacks. I enjoy using the air fryer for quick snacks with frozen foods.

My favorite snack is chickpeas. I like grabbing a chickpea can and putting it in the air fryer. I roast them, and in less than 20 minutes, I have a delicious snack. They're also great as a salad topper.

I’ve been roasting chickpeas for a while. They’re healthy for you, high in fiber, and are tasty and much less expensive than other snacks you can purchase.

I used to roast them in my oven but found that roasting chickpeas in the oven gave inconsistent results. I can’t stand grabbing one chickpea that is super crispy while the next is a soft, wet mess. The Air Fryer made every single chickpea crispy.

air fryer chickpeas in glass bowls close up

Ingredients Needed

  • A can of chickpeas
  • Oil to spray on chickpeas
  • Seasonings

How to make Crispy Air Fryer Chickpeas

First, open and drain a 15.5-oz can of garbanzo beans. Garbanzo beans and chickpeas are the same. I don’t bother rinsing them, but you can do it if you like; make sure to drain them in a colander.

chickpeas drained in a pink colander

Next, add the drained chickpeas to the air fryer basket, spreading them out across the bottom.

This is how we’ll dry the chickpeas before we add oil.

drained chickpeas in air fryer basket

Close the air fryer basket and set the temperature to 390 degrees Fahrenheit. Set the timer for 17 minutes. After 5 minutes, open the air fryer basket. At this point, your chickpeas should be dry and ready for you to spray them with oil.

I fill my spray bottle with oil for my air fryer cooking.

dried chickpeas in air fryer basket

After spraying the chickpeas with oil, I close the air fryer basket. Then, I continue the cooking cycle and shake the basket every 5 minutes.

When there are about 2 minutes left, I add half of my seasoning combination. This allows the chickpeas to roast without the seasonings burning or falling off.

seasoned chickpeas in bowls

Continue to cook for the last 2 minutes, and then remove the chickpeas. If you need a little crispier, put them in for a few more minutes. I found that the 17-minute total cooking time was perfect for the chickpeas in my Phillips Air Fryer.

After cooking the chickpeas, place them in a large bowl and pour the remaining seasoning on them. Stir to coat the seasoning on all the chickpeas. Allow them to cool and enjoy.

How to enjoy your chickpeas

These chickpeas can be enjoyed individually as a snack or used in your favorite recipes. Try them on top of a salad in place of croutons.

The Best Oil to Use

For crunchy chickpeas, it's best to use a light oil with a high smoke point, such as avocado oil, which coats well without weighing down the chickpeas or burning them at high temperatures.

Seasoning Options

I suggest you use your favorite seasoning choice. I've included a few in the recipe card below.

Tanya's Notes on Air Fryer chickpeas

  • The best results were obtained by drying the chickpeas in the Air Fryer before adding the oil. They should be dry after 5 minutes.
  • How long it takes to cook the chickpeas will depend on the Air Fryer brand and size. I suggest checking the doneness of your chickpeas after 15 minutes.
  • Add half of the seasoning before the last 2 minutes of air frying and the remainder when the chickpeas are done. I noticed that when I added seasoning too early, it would fall off the chickpeas or taste burnt.
  • If you want to make these ahead or have leftover chickpeas, you can store them in a paper bag for a couple of days. I found that storing them in a paper bag was the best way to keep them crispy.
  • Have fun with the seasonings! The possibilities are endless.
  • The chickpeas may pop in the air fryer. This is normal, just be careful when removing them from the air fryer.
  • You do not need to remove the skin from the chickpeas.
Hand picking up air fryer chickpeas

I hope you enjoy this healthy snack of roasted chickpeas!

If you're looking for more Air Fryer recipes, try these out:

Air Fryer Bacon Wrapped Chicken Bites

Breaded Potato Wedges

Air Fryer Apple Chips

Easy Air Fryer Recipes for Beginners

Air Fryer Granola

Pin Air Fryer Chickpeas for Later

pin for air fryer chickpeas
chickpeas in air fryer basket
Print Recipe
4.76 from 90 votes

Crispy Air Fryer Chickpeas

This quick and easy Crispy Air Fryer Chickpea recipe is perfect for when you are craving a delicious snack. You can season with salt and pepper or any of the 4 flavor combinations that's provided. 
Prep Time5 minutes
Cook Time17 minutes
Total Time22 minutes
Course: Snack
Cuisine: American
Keyword: air fryer chickpeas
Servings: 3 people
Calories: 126kcal
Author: Tanya Harris

Ingredients

  • 15.5 oz can Garbanzo beans drained
  • Oil for spraying

Seasonings

Cinnamon Sugar

  • 1 Tablespoon granulated sugar
  • ½ teaspoon Cinnamon

Ranch

  • 1 Tablespoon ranch dressing packet

Chili Lime

BBQ

Instructions

  • Place chickpeas in Air Fryer basket. Set temperature to 390 degrees Fahrenheit and timer to 17 minutes. After 5 minutes, open basket and spray chickpeas with oil and shake basket. Close and continue air frying, shaking about every 5 minutes.
  • With about 2 minutes left, open air fryer basket and sprinkle half of the seasoning on the chickpeas. Close and continue air frying for the remaining 2 minutes. Once chickpeas are done, remove and place in a bowl. Sprinkle remainder of the seasoning on the chickpeas and stir to combine. Serve and enjoy.

Video

Notes

Suggested Tools for Air fryer Chickpeas

I recommend spraying with an oil with a high smoke point. Avocado, olive oil, vegetable oil, or canola oil all work fine.
*Calorie information provided does not include seasonings. 

Nutrition

Calories: 126kcal

This post was originally published on February 19, 2019. It has been updated with additional helpful information.

Flaky Air Fryer Donuts a.k.a Cronuts

by 24 Comments

These puff pastry air fryer donuts are wonderfully flaky and delicious! They are so quick and easy to make in the air fryer and require just five ingredients. Be warned, they are going to disappear quickly!

Four air fryer donuts on a white plate

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

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

There is nothing quite like homemade donuts, but these are truly out of the world! Made with puff pastry, they are so wonderfully fluffy and flaky, and because they are cooked in the air fryer, they don't require any oil.

Rolled in cinnamon sugar, these flaky donuts are even more amazing when topped with my blueberry compote and whipped cream. You could also add a glaze. Depending on the day, we rotate through all kinds of toppings.

Ingredients You Will Need

  • Puff Pastry Sheets
  • Egg
  • Melted Butter
  • White Sugar
  • Cinnamon
Ingredients to make the donuts

How To Make Flaky Air Fryer Donuts

Roll out puff pastry on a lightly floured countertop and brush egg on one side of each pastry.

Egg being brushed on the puff pastry sheets

Lay the sheets of puff pastry on top of each other, making sure the sides brushed with egg are together.

Place in the freezer for 15 minutes. This step will make your donuts rise high while they cook.

The puff pastry sheets on top of each other

After 15 minutes, remove the pastry from the freezer and use a donut cutter, or two cookie cutters to cut out donut shapes. I left some donuts without holes. There is no particular reason; I just like variety.

Cutting donut shapes in the dough with 2 different sized cookie cutters

Then, place in an air fryer basket and cook at 330 degrees Fahrenheit for 10 minutes until the pastry has risen and is browned a bit.

The pastry in the air fryer basket
The cooked donuts in the air fryer basket
  • While the pastry is cooking, combine white sugar and cinnamon in a bowl and set aside.
  • Once the pastry is finished cooking, brush it with melted butter and dip it in the cinnamon and sugar mixture.
An air fryer donut cut in half

Why make donuts with puff pastry?

Puff pastry is known to "puff up" into beautiful flakey layers. Store-bought pastry does a great job making these flaky cronuts with minimum work and prep. You could also use other dough, such as store-bought biscuit dough, but I found those to be a little saltier than puff pastry dough.

Can you make them ahead of time?

I like to serve these while they are still warm so that the texture is at its best. The cooled donuts can be kept in an airtight container for about two or three days.
You can cut out the donut shapes and keep them covered in the fridge on a baking tray for up to 24 hours until ready to air fry them.

Why make donuts in an air fryer?

My air fryer has become a kitchen staple, and I'm thrilled with its versatility. These donuts are a perfect example of its capabilities. The results are truly amazing!

Air fryer donuts with compote and cream

Recipe Notes and Tips

  • Be sure to freeze the pastry together for at least 15 minutes. Only cut the donut shapes after freezing the pastry.
  • A large air fryer can hold about six donuts at a time. If using a smaller one, place the remaining cut donuts in the refrigerator or freezer to remain cold while the donuts are air-fried. The dough needs to be cold to rise properly in the air fryer.
  • Preheat the air fryer for the most flakey donuts.
  • The donuts should be placed in a single layer in the basket and not touching.

More Easy Air Fryer Recipes

Watch this video tutorial and see how I make flaky air fryer donuts from start to finish.

air frter donuts on a plate
Print Recipe
5 from 5 votes

Flaky Air Fryer Donuts

These puff pastry air fryer donuts are wonderfully flaky and delicious! They are so quick and easy to make in the air fryer and require just 5 ingredients. Be warned, they are going to disappear quickly!
Prep Time10 minutes
Cook Time10 minutes
Freezing Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: air fryer donuts, flakey donuts, puff pastry donuts
Servings: 9 donuts and 9 donut holes
Calories: 396kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2 puff pastry sheets defrosted
  • 1 large egg lightly beaten
  • 4 Tablespoons unsalted butter melted
  • ½ cup granulated white sugar
  • ½ teaspoon ground cinnamon

Instructions

  • Roll out puff pastry on a lightly floured countertop and brush egg on one side of each pastry.
  • Lay the pieces of puff pastry on top of each other, making sure the sides brushed with egg are touching each other. Place in the freezer for 15 minutes.
  • After 15 minutes, remove pastry from the freezer and use a donut cutter or two cookie cutters to cut out donut shapes.
  • Place in air fryer basket and cook on 330 degrees Fahrenheit for 10 minutes, until the pastry has risen and is browned a bit.
  • While the pastry is cooking, combine white sugar and cinnamon in a bowl and set aside.
  • Once the pastry is finished cooking, brush with melted butter and dip in cinnamon and sugar mixture.
  • Serve and enjoy.

Video

Notes

  • Be sure to freeze the pastry together for at least 15 minutes.
  • A large air fryer will be able to hold about 6 donuts at a time. Place remaining cut donuts in the refrigerator or freezer so they remain cold while the donuts are air frying.
  • Preheat the air fryer for the most flakey donuts.
  • The donuts should be placed in a single layer in the basket and not touching.

Nutrition

Calories: 396kcal | Carbohydrates: 36g | Protein: 5g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 32mg | Sodium: 188mg | Potassium: 40mg | Fiber: 1g | Sugar: 12g | Vitamin A: 184IU | Calcium: 11mg | Iron: 1mg

This recipe was originally published on May 8, 2020. It has been updated with additional helpful information.

Creamy Yellow Squash Soup

by 28 Comments

Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the season's produce. Ready to serve in around 30 minutes, it's perfect to serve for lunch or a sit-down appetizer.

Yellow squash soup served in two white bowls.

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

Summer squash is starting to appear in stores, and this delicious recipe will help you make the most of them. I make this recipe every time I see yellow squash appearing in the stores, and it's such a great way to use the vegetable.

This simple soup is light and fresh-tasting, seasoned with garlic, nutmeg, and thyme. It's all made in one pot and ready to enjoy in around 30 minutes.

Made with natural and healthy ingredients, this soup is easy to make, vegetarian or vegan, and it's a tasty way to get some veggies into your family's diet!

Be sure to try my Roasted Tomato Basil Soup and sauteéd yellow squash, too!

What Readers Say

I made this soup and it was just lovely. Thank you so much for this taste of summer.

Denise

A Quick Look at the Ingredients Needed for this Recipe

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

  • For sautéing: unsalted butter, sweet onion, garlic cloves
  • For the soup base: yellow squash, dried thyme, ground nutmeg, kosher salt, chicken broth (or vegetable broth as an alternative)
  • For finishing: heavy cream, pepper (optional)
Ingredients to make the soup.

Tools Needed

  • Dutch oven or large pot
  • Blender (stand or immersion)
  • Cutting board & chef’s knife
  • Measuring cups & spoons
  • Wooden spoon or spatula
  • Ladle

How to Make Yellow Squash Soup

Step 1: Gather your ingredients.

Step 2: Melt butter in a large heavy-bottomed pot over medium heat. Add onions, garlic, and sauté for 5 minutes, or until the onions soften.

Sautéing the onions on a pan.

Step 3: Add squash, thyme, nutmeg, and salt. Stir, then continue to cook for an additional 10 minutes, stirring occasionally.

Cooking the squash and spices in a pan.

Step 4: Add the broth, increase the heat to medium-high, and bring the mixture to a boil. Allow the mixture to boil for about 10 minutes, or until the squash is tender and softened.

Broth added to the soup.

Step 5: Remove the mixture from the heat and add it to a blender. Blend until smooth.

The soup blended smooth in a stand blender.

Step 6: Add in heavy cream, salt and pepper to taste.

yelloq squash soup in pot

Step 7: Serve and enjoy.

How long does it keep?

This soup is excellent for meal prep throughout the week, so feel free to make a bigger batch! Once cooled, transfer the soup to an airtight container. It will keep well in the fridge for 4 to 5 days.

Reheat the soup on the stovetop over medium heat, stirring occasionally, until it's heated through. Alternatively, you can heat it through in the microwave for about 3 minutes, stirring halfway.

Can you freeze it?

Yellow squash soup is a great freezer meal and will keep well for up to 3 months. Place the cooled soup into a container or divide it into individual portions in ziplock bags. Thaw the soup in the fridge overnight before reheating.

Serving

This soup is perfect for a light lunch or sit-down appetizer before a main meal. Drizzle each bowl with cream, top with freshly baked croutons, and garnish with a few fresh thyme leaves, and you're good to go. For a fuller meal, serve it with cornbread muffins or crusty bread.

yellow squash soup in white bowl with thyme leaves on top

Recipe Variations

This yellow squash soup is delicious, but you can make a few easy swaps to suit your tastes.

  • Make it vegetarian by using vegetable broth in place of chicken broth.
  • Make it vegan by using a plant-based cream.
  • Use other herbs, such as parsley or rosemary.
  • Carrots would be a great choice if you want to add some extra veggies!

Tanya's Recipe Notes and Tips

  • Please be careful when blending hot soups. Ensure your blender can handle them, and don’t fill it more than halfway.
  • An immersion blender can also be used. However, a standing blender makes the soups a little creamier.
  • Make the soup in a heavy-bottomed pot or Dutch oven. These pots distribute the heat evenly.
  • You do not need to peel the squash for this recipe.
Yellow squash soup served in a white bowl with croutons.

More Soup Recipes

Pin this Recipe for Later

pin for yellow squash
yellow squash soup in bowl with yellow squash in back
Print Recipe
4.83 from 23 votes

Yellow Squash Soup

Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the seasons produce. Ready to serve in around 30 minutes, it's perfect to serve for lunch or a sit down appetizer.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: easy squash soup recipe, How to make squash soup, yellow squash recipes
Servings: 4 servings
Calories: 148kcal
Author: Tanya Harris

Ingredients

  • 3 Tablespoon unsalted butter
  • ½ cup chopped sweet onion
  • 2 garlic cloves chopped
  • 4 medium yellow squash ends removed and chopped
  • ½ teaspoon dried thyme
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt or to taste
  • 2 cups chicken broth vegetable broth
  • 2 Tablespoon heavy cream
  • Pepper to taste optional

Instructions

  • Melt butter in a large heavy bottomed pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until the onions have softened.
  • Add squash, thyme, nutmeg and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.
  • Add broth and increase the heat to medium high and bring mixture to a boil. Allow mixture to boil for about 10 minutes, until squash is softened.
  • Remove from heat and add contents to a blender. Blend until smooth.
  • Add in heavy cream. (Salt and pepper to taste)
  • Serve and enjoy.

Notes

Please be careful when blending hot soups. Ensure your blender is capable of blending hot soups and don’t fill the blender more than halfway.
An immersion blender can also be used. I find the soups to be a little more creamy when a standing blender is used.
Use vegetable broth in place of chicken broth if you prefer.

Nutrition

Calories: 148kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 585mg | Potassium: 647mg | Fiber: 2g | Sugar: 5g | Vitamin A: 772IU | Vitamin C: 43mg | Calcium: 53mg | Iron: 1mg

This post was originally published on April 30, 2021. It has been updated with new photos and additional helpful information.

Lavender Simple Syrup Recipe (Homemade)

by Leave a Comment

Lavender simple syrup is a wonderfully aromatic addition to cocktails, mocktails, and desserts. This easy homemade recipe will show you how to make this floral-infused sweetener in no time!

lavender simple syrup ina bottle

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

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

Whenever I think of Spring, lavender is one of those aromas and tastes that reminds me of the Season. The floral notes in lavender are perfect for drinks and desserts. I knew I needed to have a lavender syrup recipe on hand to avoid buying the bottled stuff. The bottled stuff is fine, but I became hooked once I learned how to make it from scratch. 

This recipe uses dried lavender leaves instead of fresh ones because I can't find fresh lavender in my neighborhood. Just make sure you buy food-grade lavender when buying it.  

Ingredients Needed

  • Simple Syrup Recipe - Water and granulated sugar in equal amounts. 
  • Dried Lavender Leaves - Make sure to purchase food-grade lavender. 
  • Blueberries - This ingredient is optional, but it does give me syrup some color. It does not make the syrup taste like blueberries. 
ingredients for the lavender syrup recipe on a white background. sugar, water, dried lavender leaves, and blueberries

Tools Needed

  • A small pot
  • Whisk
  • Fine mesh strainer

How to make Lavender Simple Syrup

Combine the water, sugar, lavender, and blueberries (if using) in a medium saucepan. Place the saucepan over medium heat and stir until the sugar fully dissolves into the water. Bring the mixture to a simmer.

lavender simple syrup ingredients in saucepan before simmering

Reduce the heat to medium-low and let the mixture simmer for 15-20 minutes.

After simmering, remove the saucepan from the heat and allow the syrup to cool to room temperature. The lavender will continue to infuse as it cools, deepening the flavor.

lavender simple syrup in put after simmering

Once cooled, strain the syrup through a fine mesh sieve or cheesecloth to remove the lavender flowers.

lavendersyrup being strained into cup

Tanya's Top Tip

When making lavender syrup, don't boil the water. This keeps the floral flavor intact. A low simmer ensures the lavender infuses its flavor optimally into the syrup.

How to use Lavender Syrup

  • Make lavender-flavored cocktails like lavender martini, mojito, or lemonade for a refreshing and floral twist on classic drinks. Don't forget about mocktails - a splash adds a touch of elegance to non-alcoholic drinks.
  • I love adding a Tablespoon to my morning coffee or make a lavender latte. 
  • Elevate your desserts with lavender syrup over ice cream, panna cotta, or meringues. For a more subtle touch, replace some of the sugar in frostings or glazes with lavender syrup.
syrup in a glass bowl

How to Store

Store lavender syrup in a clean, airtight bottle or jar. Glass is preferable as it won’t retain flavors and is easy to sterilize. Keep your lavender syrup in the refrigerator. Properly stored, it should last several weeks.

FAQs

Can lavender simple syrup be made sugar-free?

Yes, you can make a sugar-free version by using sugar substitutes like stevia, erythritol, or monk fruit sweetener. The process remains the same, but the taste and texture might vary slightly from the traditional sugar-based syrup.

How do I adjust the strength of the lavender flavor?

The strength of the lavender flavor can be adjusted by varying the amount of lavender used or the steeping time. For a stronger flavor, add more lavender or steep it longer; for a milder flavor, do the opposite.

I hope you like this recipe as much as we do. If you're looking for more simple syrup recipes, try these out:

If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!

lavender simple syrup ina bottle
Print Recipe
5 from 1 vote

Lavender Simple Syrup Recipe

Lavender simple syrup is a wonderfully aromatic addition to cocktails, mocktails, and desserts. This easy homemade recipe will show you how to make this floral-infused sweetener in no time!
Prep Time5 minutes
Cook Time15 minutes
Seep Time1 hour
Total Time1 hour 20 minutes
Course: Condiment
Cuisine: American
Keyword: lavender simple syrup
Servings: 8 servings
Calories: 49kcal
Author: Tanya Harris

Ingredients

  • ½ cup water
  • ½ cup granulated sugar
  • 1 Tablespoon dried lavender flowers
  • 3 blueberries optional

Instructions

  • Combine the water, sugar, lavender, and blueberries (if using) in a medium saucepan. Place the saucepan over medium heat and stir until the sugar has fully dissolved into the water. Bring the mixture to a simmer.
  • Reduce the heat to medium-low and let the mixture simmer for about 15-20 minutes.
  • After simmering, remove the saucepan from the heat and allow the syrup to cool to room temperature. As it cools, the lavender will continue to infuse, deepening the flavor.
  • Once cooled, strain the syrup through a fine mesh sieve or cheesecloth to remove the lavender flowers.
  • Use your lavender syrup in cocktails, desserts, etc. Enjoy.

Notes

  • Store lavender syrup in a clean, airtight container. Glass is preferable as it won’t retain flavors and is easy to sterilize.
  • Keep your lavender syrup in the refrigerator. Properly stored, it should last several weeks.

Nutrition

Calories: 49kcal | Carbohydrates: 13g | Protein: 0.02g | Fat: 0.1g | Polyunsaturated Fat: 0.001g | Sodium: 1mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 13g | Vitamin A: 6IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 0.04mg

Cream of Asparagus Soup (Easy and Delicious)

by 2 Comments

This Cream of Asparagus Soup is bursting with fresh flavor! Ready in under an hour, it's perfect for a light and satisfying lunch or dinner.

cream of asparagus soup in bowl with asparagus garnish on top

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

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

I'm a year-round soup kind of gal, and I love to eat this asparagus soup when Spring arrives. It's pretty easy to make and comes out nice, creamy, and flavorful. I follow a few steps to ensure the soup stays creamy. I also add a green asparagus garnish to each bowl.

This cream of asparagus soup recipe can be ready in less than an hour. For the best results, I suggest prepping all your ingredients before you start cooking.

If you enjoy creamy soups, check out some others I have, like this popular cream of mushroom soup or my yellow squash soup.

Ingredients Needed

  • Fresh asparagus - I've used green asparagus in this recipe, but other colored asparagus should also work. I prefer to use the thinner asparagus when I can find them. If your asparagus is thicker, consider peeling the stalks before cutting them for this recipe.
  • Broth - I use vegetable broth, but chicken broth works well here too. You could also use water.
  • Roux Ingredients - Unsalted Butter and All-purpose flour - I add these to thicken the soup a bit.
  • Flavoring Vegetables - Onion and garlic.
  • Heavy Cream and Parmesan Cheese—I use heavy cream for added flavor and richness, and I also add parmesan cheese!
  • Salt and pepper to taste - I use kosher salt. I sometimes add pepper. If adding pepper, I suggest adding white ground pepper.
ingredients for cream of asparagus soup

Main Kitchen Tools Needed

  • Large Pot
  • Knife and Cutting Board
  • Measuring Cups and Spoons
  • Blender or Immersion Blender
  • Small Pot or Saucepan
  • Slotted Spoon
  • Bowl of Ice Water
  • Whisk or Wooden Spoon
  • Ladle
  • Grater

How to make Cream of Asparagus Soup

Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside. 

Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.

onion and garlic cooking in pot

Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften. 

Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.

asparagus tips and onions cooking in flour and butter

Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.

broth covering asparagus in pot

Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.

blender blending the asparagus soup in the pot

Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.

finished asparagus soup in pot being picked up with ladle

Tanya's Top Tip

Don't cover the pot when boiling the asparagus. Boiling green vegetables like asparagus without a lid keeps them bright green by stopping enzymes that make them dull.

Recipe Variations:

  • Make it richer: Substitute heavy cream for the whipping cream, or add a splash of sour cream for a touch of tang.
  • Go dairy-free: Use unsweetened plant-based milk, like almond or oat milk, and omit the cheese. To add a similar richness, use nut butter, like cashew butter.
  • Add a flavor twist: Stir in a teaspoon of pesto, a pinch of saffron, or a drizzle of truffle oil for a unique twist. You could also add ground black pepper or a squeeze of fresh lemon juice. 
  • Boost the veggies: Add other spring vegetables like chopped peas, cauliflower florets, or zucchini for extra texture and nutrients.
  • Spicy kick: Add a pinch of red pepper flakes, a dash of hot sauce, or a chopped jalapeno for a touch of heat.
spoon dipping in asparagus soup in bowl

How to Store

To store, transfer the asparagus soup to an airtight container and refrigerate it for 3-4 days. To store longer, freeze it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, reheat gently on the stovetop over low heat, stirring frequently to prevent scorching.

Pairing Ideas

  • Salads: A light, refreshing salad with a simple vinaigrette perfectly complements this creamy asparagus soup.
  • Sandwiches: Pair the soup with grilled cheese for a satisfying lunch.
  • Crusty bread: A warm loaf of crusty bread is perfect for dipping into the soup.
  • Wine: Try a crisp Sauvignon Blanc or Pinot Grigio for a white wine pairing.

FAQs

Can I make this asparagus soup vegetarian/vegan?

Yes, use vegetable broth and substitute the cream with plant-based milk and a thickener like cornstarch or nut butter.

Can I make this asparagus soup smoother?

Yes! For an ultra-smooth texture, you can strain the blended soup through a fine-mesh sieve to remove any remaining fibrous parts.

Looking for more soup recipes? Try these out:

I hope you enjoy this cream of asparagus soup as much as we do. If you tried a recipe from my blog, please leave a rating and comment on how it turned out. Your feedback is appreciated!

cream of asparagus soup in bowl with asparagus garnish on top
Print Recipe
5 from 2 votes

Cream of Asparagus Soup

This Cream of Asparagus Soup is bursting with fresh flavor! Ready in under an hour, it's perfect for a light and satisfying lunch or dinner.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Keyword: cream of asparagus soup
Servings: 4 people
Calories: 392kcal
Author: Tanya Harris

Ingredients

  • 1 lb fresh asparagus ends trimmed, chopped into 1-inch pieces (a few tips tips set aside)
  • 3 Tablespoons unsalted butter
  • 1 medium yellow onion chopped
  • 2 cloves garlic chopped
  • 2 Tablespoons all-purpose flour
  • 4 cups vegetable broth can sub with chicken broth
  • 1 cup heavy cream
  • ½ cup Grated Parmesan cheese plus more for garnish
  • Salt to taste (start with ½ teaspoon and adjust as needed)

Instructions

  • Begin by taking a few asparagus tips and blanching them in boiling water for 1-2 minutes. Then, remove them, drain them, and set them aside.
  • Melt butter in a large pot over medium-low heat. Add the chopped onion and sauté until softened and translucent, about 8 minutes. Then add the garlic and sauté for an additional 30 seconds.
  • Turn up the heat to medium, put the chopped asparagus in the pot (except the blanched tips), and cook for 3 minutes until they begin to soften.
  • Sprinkle the flour in the pot, and stir, cooking the flour and vegetables for about 1-2 minutes.
  • Pour in the broth, increase the heat to medium-high, and bring the mixture to a simmer. Reduce the heat to medium and simmer, uncovered, for about 10 minutes or until the asparagus pieces are tender.
  • Remove from heat. Use an immersion blender to puree the asparagus and broth mixture directly in the pot until smooth. You can also blend the soup in small amounts using a regular blender, being careful with the hot liquid.
  • Add the heavy cream to the pureed soup in the pot. Stir well to combine. Warm the soup over medium heat, but do not allow it to boil after adding the cream. Add the parmesan cheese and stir until incorporated—season with salt and pepper.

Video

Nutrition

Calories: 392kcal | Carbohydrates: 17g | Protein: 9g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 1180mg | Potassium: 361mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2604IU | Vitamin C: 9mg | Calcium: 189mg | Iron: 3mg

What Fruits and Vegetables are in Season in March

by Leave a Comment

If, like me, you like to eat seasonally, then here's a look at what fruits and vegetables are in season in March here in the United States. As winter passes and we move into spring, the temperatures start to rise we can enjoy a vast array of wonderful new produce.

fruits and vegetables on white table

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

March is a great month for new varieties fresh produce. As the weather starts to warm up after the cooler winter month, we see lots of tropical fruits as well as tender leafy greens and salad vegetables starting to appear in our local stores.

What’s in season in March depends on the locality. Remember, seasonal produce can vary based on local climate and location. To best understand what fruits and vegetables are in season in your area, I suggest checking out a National Seasonal Food Guide and looking for your particular area. 

Why eat seasonal produce?

I love to eat fruits and vegetables in season, enjoying fresh produce when it is at it's very best and most flavorful. In season produce is often the freshest and most nutrient rich, it tastes better and it is also a more cost effective option, rather than out-of-season produce which is often imported.

A great way to eat seasonally is to check out your local farmers markets to see what they are growing and harvesting, which ensures peak freshness. This also means you can help reduce your environmental footprint, eliminating the need to transport produce from faraway locations.

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

Fruits in season in March?

Pineapples

Pineapples have a wonderful tropical flavor, with a sweet and slightly sour acidity that makes them perfect for both sweet and savory dishes. They are great for brightening dishes in early spring.

When it comes to savory dishes, think fresh tasting pineapple salsas with a squeeze of lime juice and a hit of red chili. It also pairs very well with chicken, pork and vegetable based main dishes.

If you enjoy baking then sliced pineapple makes the perfect upside down cake. Or pair it with other fruits like cherries in my Cherry Pineapple Dump Cake which is a super simple bake.

The sweetness that comes from pineapple juice makes it the perfect addition to my favorite Jamaican Rum Punch cocktail, or for something non alcoholic try my Green Sherbet Punch.

Kiwis

Kiwi fruits (also known as Chinese gooseberries) are small fruits that pack a tart and sweet taste. This sweet and slightly acidic flavor works particularly well in my Winter Fruit Salad or tropical fruit salads and fruit smoothies. They also make a great tasting fruit snack, their small size makes them perfect for lunch boxes.

various fruits in white bowl in rows

Mangoes

Mangoes are starting to come into season and depending on the variety, some mangoes are in season in March. Varieties like Haden mangoes, Keitt mangoes and Tommy Atkins are available in March.

Mangoes are a stone fruit that offer a sweet, tropical flavor that, like pineapple, is versatile in both sweet and savory dishes. Mango works particularly well with chicken, fish and shellfish. Pair diced mango with lime, red chili and cilantro and serve it as a salsa alongside my Air Fryer Lemon Garlic Shrimp.

The sweetness of mango works to perfection in a variety of baked foods and desserts. Think mango sorbet, mango ice cream, mango cheesecake. The options are endless. Mango also works really well in tropical fruit smoothies.

If you have an abundance of mangoes, try making my Dried Mangoe Slices which are a great snack and an easy way to enjoy mango long after they are in season.

Avocados

Avocados are well documented for their health benefits, rich in heart healthy fats and high in fiber. These versatile pears are a fruit that I will happily enjoy at any meal, morning, noon and night. Slice or spread crushed avocado over toasted sourdough, topped with a poached egg for a delicious breakfast.

With their rich and creamy texture avocados are great in salads, sandwiches, and as guacamole. One of my favorite salads is this easy Quinoa Avocado Salad, which makes a great lunch or light dinner option.

Citrus Fruits

When it comes to cooking, the family of citrus fruits works harder than most. Whether it's lemon, orange, lime or grapefruit, they all offer a different flavor, but always add a refreshing zest to any dish. Some citrus like lemon or grapefruit tend to be slightly more sour than say lime or sweet orange. However, they are versatile and can be added to both sweet and savory dishes.

Citrus works well with a variety of savory dishes, pairing well with beef, chicken, pork seafood and a variety of other fruits and vegetables. Try my Lemon Pepper Chicken Wings or Indoor Grill Chili Lime Shrimp. I also love to to make my own Lemon Pepper Seasoning which is a great way to add zing to dishes. It also stores well for 3 months.

Citrus works well in sweet dishes, like sorbets and ice creams, and also in baked goods like me Orange Poppy Seed Bundt Cake and this delicious Grapefruit Cake.

If you have an abundance of limes you can also make Homemade Dehydrated Limes. Once made these slices can be stored for up to 1 year. Add the slices to drinks, teas, cocktails and mocktails. Or grind up the slices to make a lime powder that can be rubbed over chicken or seafood, or added to soups and stews.

Fresh lemons, salt and pepper.

Vegetables in season in March?

Artichokes

March marks the beginning of the artichoke season. Artichokes don't have a very strong flavor, but rather a mild, fresh and earthy taste. This makes them ideal for steaming, braising or grilling and you can also stuff them. I love adding grilled artichoke to salads, or to top bruschetta or a pizza, along with a drizzle of extra virgin olive oil, a spritz of lemon juice and a grating of lemon zest.

Asparagus

Asparagus is a springtime favorite, and it is a joy to see these tender stems appear in our local stores and farmers markets. With its sweet, fresh and slightly bitter flavor, it pairs really well with egg, a variety of different cheeses, chicken, pork, smoked fish and shell fish. Asparagus is a tender vegetable and perfect for light sautés or oven roasts.

Roasting asparagus is a great way to cook it, bringing out the natural sweetness in the vegetable. Try my Seasoned Air Fryer Asparagus which I've roasted with garlic, lemon pepper and salt, which I love to top with a poached egg and some shredded Parmesan cheese.

If you have an abundance of asparagus growing in your own garden, try making my Quick Pickled Asparagus which brings a different profile altogether, perfect for adding a touch of acidity to any salad.

Asparagus spears set on a wooden chopping board with the woody base of the stem removed.

Spinach

When it comes to the versatility of leafy greens, you really can't beat spinach. With its peak season in spring, spinach is versatile and nutrient-rich, suitable for adding to sandwiches or salads like this Shrimp & Bacon Spinach Salad. You can also add to cooked dishes, and don't forget it makes a great addition to a healthy green smoothies.

Steakhouse Creamed Spinach is a great tasting side dish that can be made in a skillet in minutes and a great accompaniment to any main dish.

Add a handful to soups, stews and curries, or make it the hero ingredient as I've done here in this Lentil Spinach Soup. You can also use it as a key ingredient in main dishes like my Spinach Stuffed Chicken Breasts, Mini Spinach & Mozzarella Stuffed Meatloaf or this delicious Salmon Wellington.

overhead view of sauteed spinach. very close photo.

Arugula (rocket)

Arugula (also known as rocket) is a leafy, peppery green salad vegetable. With its fresh, peppery, mustard like flavor it is the perfect additional to add a kick to salads and sandwiches, to top your favorite pizza or to stir through some pasta. Try it in my Beet and Orange Salad which is topped with feta cheese and walnut.

Chard

Chard is a leafy green vegetable that comes in many varieties, with a leafy green top and colorful stems ranging from white, to yellow, pink and red. This nutrient rich vegetable has a slightly bitter, earthy taste, which makes it great for sautéing, it works really well in a stir-fry, or adding to soups and stews. You can use chard in place of other similar leafy greens like spinach, collards or kale.

Pea Shoots

Ahead of the arrival of seasonal green peas we can enjoy the arrival of pea shoots. Pea shoots (also known as pea tendril) are the tender leafy part at the tip of the pea vine. Their sweet, fresh, mild pea flavor make them the ideal additional to salads or to garnish spring dishes like an asparagus or green pea risotto.

Mushrooms

Mushrooms are in season in March and if you are looking for versatility, the mushroom family has to be one of the hardest working. The variety of mushrooms available is wide and varied, everything from white, crimini and large portabella to the more exotic shiitake, oyster, king trumpet and wild mushroom mixes.

Mushrooms have a meaty texture and a wonderful earthy flavor, with a rich umami flavor that makes them suitable for a variety of culinary uses from grilling to sautéing, roasting to braising. Mushrooms are naturally absorbent taking on all the flavors you add to them, and their meaty texture makes them a great option for vegetarian and vegan diners.

Serve mushrooms as an easy side dish, adding seasoning and other flavors as I've done here in my Slow Cooker Garlic Herb Mushrooms and Air Fryer Fried Mushrooms. They are also great to add to soups and sauces. try my Cream of Mushroom Soup, Creamy Mushroom Sauce or my Salisbury Steak with Mushroom Gravy.

Or hero the mushroom, making it the star of the show with my Cream Cheese Stuffed Mushrooms, Mushroom Tart, or Creamy Mushroom & Parmesan Risotto.

Mushrooms pair particularly well with chicken, it is a great flavor combination, so try my Baked Italian Chicken with Mushrooms or Zucchini Mushroom Chicken.

Sauteed mushrooms in a pan.

Brussels Sprouts

Brussels sprouts are small, round vegetables resembling miniature cabbages, that come into their prime in March. Known for their bitter, nutty, slightly earthy flavor, they are a member of the Brassica family, which includes broccoli, cauliflower, and kale.

Like most brassicas they are really versatile in how you can cook them, steam, braise, sautéed or roasted, they taste delicious. The bitterness in Brussels sprouts can be easily tempered by adding other flavors to this vegetable. They pair particularly well with a variety of meats so feature heavily as a side. They also hold up well to the addition of other strong flavors like bacon, dry spices, chili, ginger and garlic.

Keep things simple and serve my Air Fryer Brussels Sprouts topped with a knob of butter, or my Sautéed Shredded Brussels Sprouts. Or for something a little bit different try my Sweet & Spicy Air Fryer Brussels Sprouts which I've tossed in a Korean Gochujang sauce.

Radishes

Radishes are a great spring salad vegetable that have a mild, slightly peppery flavor. Their crisp texture make them ideal for adding crunch to salads, slaws and sandwiches, or to use as a garnish. However, you can also cook radishes, it like to sauté which brings out their natural sweetness.

If you have enjoyed this guide then have a look at my other seasonal guides, Seasonal Produce in January, Seasonal Produce in February and also check out my How to Store Fresh Herbs guide.

Homemade Steak Seasoning

by Leave a Comment

I love making my spice blends, and this homemade steak seasoning is perfect for cooking steak. Using basic ingredients that most of you will have in your stores at home, you can whip up this simple steak seasoning in just 5 minutes.

A bowl filled with steak seasoning.

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

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

My best steak seasoning recipe is the healthy option, as there are no excess salt, sugar, or unnecessary additives and preservatives in this spice blend.

This simple seasoning for steak is also a lot less expensive than store bought blends as you will like have all the ingredients in your stores at home. You can also adjust the flavors to suit your own tastes!

This best steak seasoning can be used with a variety of dishes, including my Pan Seared Steak, Oven Baked Beef Ribs, or Boneless Roast Beef.

If you would like to make your own spice blends at home, try some of my favorite homemade seasoning recipes, my Pork Chop Seasoning, Homemade Cajun Seasoning, Homemade Fajita Seasoning, Hamburger Seasoning, Lemon Pepper Seasoning Recipe or my Homemade Blackened Seasoning.

Ingredients

A bowl filled with ingredients for steak seasoning.
  • Coarse Kosher salt - I always have this on hand, and love the way these larger salt granules coat the steak. If subbing with coarse sea salt, use a little less.
  • Coarse Black pepper - another favorite I keep on hand.
  • Garlic powder - garlic powder adds great flavor to the spice blend and stores well. Only use fresh garlic if you intend to use all of the spice blend at once.
  • Onion powder - adds great savory flavor to the seasoning.
  • Paprika - use regular paprika if you are looking for a sweeter flavor, or smoked paprika if you want intense sweet smokiness.
  • Crushed red pepper flakes - add a nice amount of chili heat. You can swap with chili powder if you prefer.

Equipment needed

  • Small bowl
  • Measuring spoons
  • Storage jar

How to make Homemade Steak Seasoning

Combine coarse sea salt, coarse black pepper, garlic powder, onion powder, paprika (smoked for a smoky flavor), and crushed red pepper flakes in a bowl, stirring until well blended.

A bowl of steak seasoning.

Use as desired on steaks.

Tanya's Top Tips 

  • Always use fresh spices as they will give the spice blend more flavor, older spices can taste stale.
  • To store the seasoning so that it lasts, use a jar or container with a tight fitting lid.

Flavor variations

This best steak seasoning recipe is easily adapted to suit your own tastes, here are some ideas:

  • For a smokier flavor, use smoked paprika. 
  • I've used garlic and onion powders, but you can swap the powder for dried minced garlic and onion.
  • Swap red pepper flakes for chili powder.
  • Add other spices like ground coriander or cumin.
  • Dried herbs like oregano, thyme and rosemary are a great addition to this spice blend.
Steaks covered in homemade steak seasoning with a bowl of steak seasoning set alongside.

Using Steak Seasoning

I suggest using about 1 Tablespoon of seasoning per pound of meat. This usually results in using 1 Tablespoon per 1-inch thick steak. You can use the seasoning just before cooking the steak, or rub it over the steak and set it aside to marinate for 4-5 hours for a more intense flavor.

  • Steak cuts: Use it on your favorite cut of steak that will be cooked quickly. I like it on New York strip, sirloin, ribeye, Denver steak, or rump steak.
  • Roasting joint: rub the seasoning onto other cuts of beef like my Boneless Roast Beef or my Air Fryer Beef Tenderloin.
  • Slow cook cuts: a great seasoning to use with slow cook cuts like beef brisket, chuck steak or beef short ribs. Season the beef before searing and then slow cooking.
  • Other meats: this spice blend can also be used with other meat like lamb or pork.
  • Poultry - great with turkey or chicken, try rubbing some over chicken wings or skin on, bone in chicken thighs or drumsticks.
  • Vegetables - use it to season vegetables before roasting them in a hot oven.
Two cooked steaks coated in steak seasoning with a bowl of steak seasoning set alongside.

How to store

Store the spice blend in an airtight container at room temperature. It should keep well for 6-9 months if stored in a cool, dark place. Use an airtight jar with a tight fitting lid to keep the seasoning for longer, you don't want any air getting into the spices and spoiling them.

FAQs

Can I adjust the quantities of spices used in steak seasoning?

Yes, this is a really versatile recipe and you can adjust any of the spices and seasonings to suit your own tastes. For example, if following a low sodium diet cut back on the salt; if you prefer your food less spicy cut back on the red peppers flakes.

How long can you leave dry rub on steak?

I like to rub this steak seasoning over the steak and set is aside for at least 20 minutes, but anything up to 2 hours would work too.

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

A bowl filled with steak seasoning.
Print Recipe
5 from 1 vote

Homemade Steak Seasoning

If you like making your own spice blends, try this homemade steak seasoning which can be whipped up in just 5 minutes using basic ingredients you will have in your stores at home.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Seasoning
Cuisine: American
Keyword: best steak seasoning, best steak seasoning recipe, homemade steak seasoning, homemade steak seasoning recipe, simple seasoning for steak, steak seasoning, steak seasoning recipe, steak seasoning rub
Servings: 8
Calories: 12kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2 Tablespoons course kosher salt
  • 1 Tablespoon course black pepper
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon paprika
  • ½ Tablespoon crushed red pepper flakes

Instructions

  • Combine coarse sea salt, coarse black pepper, garlic powder, onion powder, paprika (smoked for a smoky flavor), and crushed red pepper flakes in a bowl, stirring until well blended. Use as desired on steaks.

Notes

  • For a smokier flavor, use smoked paprika. 
  • I use about 1 Tablespoon of seasoning per pound of meat. This usually results in using 1 Tablespoon per steak 1-inch thick steak.

Nutrition

Calories: 12kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1754mg | Potassium: 61mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 583IU | Vitamin C: 0.2mg | Calcium: 12mg | Iron: 0.4mg

Pan Seared Steak (How to Cook Steak on the Stove)

by 5 Comments

You can make a simple yet delicious pan-seared steak with just a few ingredients. With the right technique, it delivers a flavorful and satisfying meal every time.

A pan seared sirloin steak, topped with a knob of butter and served on a plate.

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

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

I enjoy pan-seared steak because it is the original fast food I can cook and enjoy in minutes. With this easy steak recipe, I cook the steaks in a bit of oil before finishing them with some butter, fresh herbs, and garlic. These small additions make the steak shiny and flavor the cooking juices. You can pour them over the steak when it's time to eat.

For pan searing, I suggest you use a steak that is about 1-inch thick. Any thicker than this, and you’ll need to finish the steak in the oven. Cooking your steak on the stove gives you everything you come to expect from steak served at a good quality steakhouse!

If you enjoy steak try these great tasting recipes, my Air Fryer Steak with Garlic Herb Butter, Air Fryer Steak Fajitas and Air Fryer Steak Kebabs too!

Ingredients

Pan seared steak recipe ingredients.
  • Beef steaks - for the best flavor I recommend New York strip, ribeye, sirloin or Denver steak, each steak cut 1-inch thick.
  • Kosher salt and black pepper - use a good quantity of both salt and pepper to season the meat. Alternatively, you can use Homemade Steak Seasoning.
  • Olive oil - Or neutral high-heat oil, like canola, sunflower, or vegetable oil.
  • Unsalted butter - for really flavorful pan juices and delicious steak.
  • Fresh herbs and Garlic - I like to add fresh herbs like thyme or rosemary.

Equipment needed

  • Cutting Board
  • Kitchen knife
  • Measuring spoons
  • Large skillet - cast iron or stainless steel

How to cook Pan Seared Steak

Remove the steaks from the refrigerator, pat them dry, and season generously with salt and pepper on both sides. Allow them to sit out at room temperature for about 20 minutes.

Two sirloin steaks on a cutting board being patted dry with kitchen paper.
Two seasoned sirloin steaks on a cutting board.

Meanwhile, heat a large skillet, cast-iron, or stainless steel, over low heat for about 7 minutes. Then, increase the heat to medium-high and heat for 3 minutes. Starting on low and increasing to medium-high allows for even heating and precise temperature control of the skillet.

Add the oil to the skillet, and swirl it to ensure the whole bottom of the skillet is covered.

Two seasoned sirloin steaks searing in a cast iron skillet.

Place one end of the steak in the skillet closest to you, then lower the rest slowly into the skillet. Do this with other steak as well on the other side of the skillet. Make sure the steaks do not overlap or touch.

Cook the steak for 3-4 minutes on one side, then flip and cook for another 3-4 minutes for medium-rare. Cook longer for desired doneness. Use a meat thermometer to check internal temperature. See the table for cooking temperatures below.

Two seared sirloin steaks in a cast iron skillet with added rosemary and butter.

In the last minute of cooking, add butter, herbs, and garlic to the pan for extra flavor.

Tilt the pan and spoon the melted butter over the steaks.

Transfer the steaks to a cutting board or plate and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.

Slice against the grain and serve immediately, optionally drizzling any pan juices over the top.

Degrees of Doneness

For an idea of the correct temperature to cook your steak, follow the times below. Make sure you use a quick read thermometer to check the correct temperatures.

TemperatureDoneness
125°F (52°C)rare
135°F (57°C)medium-rare
145°F (63°C)medium
150°F (65°C)medium-well
160°F (71°C)well-done
Two seared sirloin steaks in a cast iron skillet with melted butter and pan juices being spooned over the top.

Tanya's Top Tips

These tips will help you to cook the best pan-fried steak you've ever tried:

  • Take the steaks out of the refrigerator at least 20 minutes before cooking and allow the meat to come to room temperature.
  • This method works best steaks that are about 1-1 ¼ inch thick. Any thicker than that, and you will need to place your steaks in the oven to finish cooking. 
  • It’s best to use a cast-iron or stainless steel skillet when pan-searing steak. A non-stick skillet may not get the same crust as the other kinds will. 
  • When searing steak, I suggest you turn on the exhaust fan in the kitchen. When the seasoned meat hits the skillet, the fumes can be intense, producing a flavorful but smoky aroma filling the room.
  • It’s best to use a meat thermometer, such as a quick read thermometer, or a probe thermometer, to ensure steak is cooked to desired doneness. I like to remove steaks when they are about 5 degrees below my desired cooking temperature. 
  • Always rest steaks for 5-10 minutes once they're cooked, covering with a loose layer of kitchen foil to keep the steaks warm. This allows all the juices to be absorbed back into the meat, resulting in tender and juicy steaks.

Flavor variations

This recipe is easily adapted to suit your own tastes, here are some ideas:

  • Swap salt and pepper for my Homemade Steak Seasoning. I suggest using about 1 Tablespoon of seasoning per pound of meat. This usually results in using 1 Tablespoon per 1-inch thick steak.
  • You can add the seasoning to the steak before cooking. Or you can rub it on and let it sit for 20 minutes to 1.5 hours. This will give the steak a stronger taste.
  • I've used New York strip steaks, but you can use this technique to cook other steak cuts. Just adjust the cooking time depending on the thickness of the steak.
  • I've cooked the steaks in a skillet, but you can also cook these steaks on your grill at home when the sun is out!
A pan seared sirloin steak, topped with a knob of butter and served on a plate.

Serving suggestion

I like to add a knob of butter to the skillet just before serving, along with some fresh herbs and garlic. This flavored butter mixes with the pan juices and is great for basting the steak. You could also serve steak with a knob of my Homemade Garlic Butter on top.

I like to serve steaks with a potato side and a couple of easy veggie sides, try my Air Fryer Potato Wedges, Air Fryer Sweet Potato Wedges or Easy Air Fryer Baked Potatoes. When it comes to vegetables try Garlic Herb Mushrooms, Sauteed Mushrooms, Sauteed Spinach or my Oven Roasted Broccoli.

For salads, opt for something with a bit of zing and lots of crunch, like my Homemade Coleslaw or Southern Cucumber Salad.

sliced pan seared steak on blue plate with fork picking up a piece

FAQs

How long do you pan sear steaks?

How long you cook steak depends on how thick the steaks are cut, as a rule allow 2-4 minutes a side depending on thickness. You should also take into consideration how you like your steak cooked. I've included a table of internal cooking temperatures for steak earlier in this post.

Should I use butter or oil to pan sear steak?

Always use oil to pan sear steak as it has a higher smoke point, whereas butter will burn before the steak is cooked. Instead I like to add butter at the end of the cook to baste the steaks and add extra flavor.

Why add butter to steak?

Adding butter at the end of the cook adds depth, enhancing the flavor of the steak as well as giving you that lovely glossy finish you expect from a properly cooked steak.

Should I crank the heat to high when pan-searing steak?

I don't. I found that bringing my pan to medium-high heat rather than high resulted in perfectly seared steak.

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

A pan seared sirloin steak, topped with a knob of butter and served on a plate.
Print Recipe
5 from 2 votes

Pan Seared Steak (How to Cook Steak on the Stove)

Pan seared steak is the original fast food, cooked in a skillet and finished with butter, fresh herbs and garlic for extra flavor.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Main Course
Cuisine: American
Keyword: how to cook steak on the stove, pan seared steak
Servings: 2
Calories: 698kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2 steaks (New York strip, ribeye, sirloin or Denver steak) cut 1-inch thick
  • salt and freshly ground black pepper or steak seasoning
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • fresh herbs such as thyme or rosemary
  • garlic cloves minced - optional for flavor

Instructions

  • Remove the steaks from the refrigerator, pat them dry, and season generously with salt and pepper on both sides. Allow them to sit out at room temperature for about 20 minutes.
  • Meanwhile, heat a large skillet, cast-iron or stainless steel, over low heat for about 7 minutes. Then, increase the heat to medium-high and heat for an additional 3 minutes.
  • Add the oil to the skillet, and swirl it to ensure the whole bottom of the skillet is covered.
  • Lay one end of the steak into the part of the skillet that is closest to you, and slowly lower the rest into the skillet. Do this with other steak as well on the other side of the skillet. Make sure the steaks do not overlap or touch.
  • Allow the steak to cook for about 3-4 minutes on the first side, then flip the steak and cook for an additional 3-4 minutes for medium-rare, or longer to your desired doneness (use a meat thermometer to check).
  • In the last minute of cooking, add butter, herbs, and garlic to the pan for extra flavor. Tilt the pan and spoon the melted butter over the steaks.
  • Transfer the steaks to a cutting board or plate and let them rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat.
  • Slice against the grain and serve immediately, optionally drizzling any pan juices over the top.

Notes

  • This method works best steaks that are about 1-1 ¼ inch thick. Any thicker than that, and you will need to place your steaks in the oven to finish cooking. 
  • It’s best to use a cast-iron or stainless steel skillet when pan-searing steak. A non-stick skillet may not get the same crust as the other kinds will. 
  • When searing steak, I suggest you turn on the exhaust fan in the kitchen.
  • It’s best to use a meat thermometer, such as a quick read thermometer, or a probe thermometer, to ensure steak is cooked to desired doneness. I like to remove steaks when they are about 5 degrees below my desired cooking temperature. 
  • Starting on low and increasing to medium-high allows for even heating and precise temperature control of the skillet.

Nutrition

Calories: 698kcal | Carbohydrates: 1g | Protein: 46g | Fat: 57g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 28g | Trans Fat: 0.5g | Cholesterol: 168mg | Sodium: 1285mg | Potassium: 643mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 805IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 4mg

An Easy Sautéed Spinach Recipe

by 2 Comments

You can make Sauteed Spinach, a simple and delicious side dish, in just 10 minutes. Its vibrant green color and delicate flavor make it a versatile and nutritious addition to any meal.

sauteed spinach on a plate

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

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

Simple and easy side dishes are always some of my favorites. From sauteed mushrooms to sautéed yellow squash, knowing the cooking skill of sautéing can result in some easy-tasting side dishes. 

We eat spinach as one of our weekly vegetables, and this sauté method happens to be one of our favorites. Initially, my husband would always saute the spinach in a large skillet, but he could never fit the right amount in the pan.

The amount he could fit in the pan resulted in a very small amount of cooked and wilted spinach. It was delicious, but it was never enough. Y'all know what I'm talking about.  

This method uses a large pot or Dutch oven, giving you the opportunity to cook way more spinach at a time. Everyone can enjoy spinach now thanks to this method. If you like sautéed spinach, check out my sautéed beet greens, my sautéed brussels sprouts, or my creamed spinach recipe.

close up side view of sauteed spinach

Ingredients for Sauteed Spinach

  • Spinach - I use 16 ounces, as this is what I can fit in a large pot. Use regular spinach or fresh baby spinach. 
  • Fat - I prefer olive oil, but feel free to use any oil you prefer. I’ve even used butter with fantastic results. 
  • Seasonings - fresh garlic, kosher salt, black pepper, and garlic powder. 
ingredients for sauteed spinach, spinach, olive oil, garlic cloves, salt, pepper, onion powder

Tools Needed

  • Dutch Oven (if making a smaller quantity, a large skillet can be used)
  • Wooden Spoon or Spatula
  • Colander and Kitchen Towels/Paper Towels - if using fresh spinach leaves that need to be washed. Most spinach sold in stores has been triple-washed already.

Find the full recipe and instructions for this sauteed spinach recipe in the printable recipe card below.

How to make Sautéed Spinach

Heat olive oil in a large pot over medium heat.

Add the garlic cloves to the pot and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

Add the spinach, kosher salt, black pepper, and onion powder to the pot and stir. It will start to reduce.

raw spinach in pot before cooking.

Sauté the spinach, stirring frequently for about 2-3 minutes, until it becomes wilted and tender. 

sauteed spinach cooked down

Once the spinach is cooked, taste and adjust the seasoning if necessary.

Serve the sautéed spinach immediately as a delicious and healthy side dish. Season with additional salt and pepper to taste if desired.

Tanya’s Top Tip

Make sure your heat is only around medium heat when sauteing the garlic. Any hotter than that, and your garlic may burn. Medium heat is enough to release the taste and fragrance of the garlic. 

overhead view of sauteed spinach. very close photo.

Storage Tips

To store leftover sauteed spinach, first allow it to cool to room temperature. Then, transfer it to an airtight container and refrigerate. It will remain fresh for 3-4 days.

To reheat sautéed spinach, you can either gently warm it in a skillet over medium heat on the stovetop or place it in a microwave-safe dish, cover lightly, and heat on medium power in short intervals in the microwave, stirring occasionally until just warmed through.

Recipe Variations and Customizations


For sautéed spinach, you can explore a range of recipe variations and customizations to suit your palate or make the dish complement your meal. Here are some ideas:

  • Citrusy Spinach: Squeeze fresh lemon juice over the cooked spinach for a bright, tangy finish.
  • Spicy Spinach: Sprinkle crushed red pepper flakes while sautéing for a spicy kick.
  • Nutty Spinach: Toss in toasted pine nuts or sliced almonds for added crunch and nuttiness.
  • Cheesy Spinach: Sprinkle grated Parmesan or crumbled feta cheese over the hot spinach for a cheesy melt.
  • Mediterranean Spinach: Mix in chopped olives, capers, and a dash of oregano for a Mediterranean flair.
  • Spinach Artichoke Dip: Use this sauteed spinach in this easy and cheesy dip.

FAQs

What's the best oil to use for sautéing spinach?

Olive oil is favored for its taste and health perks, yet avocado oil, coconut oil, or butter are great alternatives for varied flavors and dietary needs.

Can I add other ingredients to sautéed spinach for more flavor?

Absolutely! Garlic, onions, mushrooms, bell peppers, and spices like nutmeg or red pepper flakes can enhance the dish's flavor.

How do I ensure my sautéed spinach isn't too bitter?

Young, tender spinach leaves are less likely to be bitter. You can also balance bitterness by adding ingredients like garlic, lemon juice, or a pinch of sugar.

Can you saute frozen spinach?

Yes, you can sauté frozen spinach. It's a convenient option when fresh spinach isn't available. To do so, first, thaw the spinach and squeeze out as much excess water as possible to prevent it from becoming too watery when cooked.

Looking for recipes to serve along with this sauteed spinach? Try these out:

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

sauteed spinach on a plate
Print Recipe
5 from 2 votes

An Easy Sautéed Spinach Recipe

You can make Sauteed Spinach, a simple and delicious side dish, in just 10 minutes. Its vibrant green color and delicate flavor make it a versatile and nutritious addition to any meal.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: sauteed spinach
Servings: 4 people
Calories: 93kcal
Author: Tanya Harris

Ingredients

  • 16 oz spinach washed and dried
  • 2 tablespoons olive oil
  • 4 garlic cloves minced
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder

Instructions

  • Heat olive oil in a large pot over medium heat.
  • Add garlic cloves to the pot and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
  • Add the spinach, kosher salt, black pepper, and onion powder to the pot and stir. It will start to reduce.
  • Sauté the spinach for about 2-3 minutes, stirring frequently, until the spinach is wilted and tender.
  • Once the spinach is cooked, taste and adjust the seasoning if necessary.
  • Serve immediately and season with additional salt and pepper to taste if desired.

Video

Notes

  • Make sure the heat is only at medium heat when sautéing the garlic.
  • Serve immediately for the best flavor and results.

Nutrition

Calories: 93kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 381mg | Potassium: 648mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10634IU | Vitamin C: 33mg | Calcium: 119mg | Iron: 3mg

Planter's Punch Recipe (Rum Cocktail)

by Leave a Comment

This Planters Punch Cocktail is a delicious, refreshing rum cocktail. Made with rum, citrus, and sweetener, this drink offers a tropical taste that transports you to sunny shores with every sip. 

planters punch cocktail in a glass with straw in it

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

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

I've been having fun making my own cocktails at home, and I had to share this classic cocktail, Planter’s Punch. A bit of dispute exists as to where this cocktail originated, either in Illinois, Charleston, or in Jamaica. My research says it originated in Jamaica, with the use of Jamaican rum, which I use in the cocktail as well. 

This drink is fruity, sweet, and strong with 3 ounces of rum in it. Balanced by two kinds of citrus, bitters, and simple syrup. I also added a dash of club soda at the end to make it a bit lighter. 

If you enjoy Caribbean cocktails, try out my Jamaican Rum Punch. 

Ingredients for Planters Punch

ingredients for planters punch recipe
  • Rum - I use both dark and white Jamaican rum for this recipe.
  • Citrus Juices - I use Lime Juice and Orange juice.
  • Angostura Bitters
  • Simple Syrup
  • Club Soda

How to make a Planter’s Punch Cocktail

Fill a glass, preferably a rocks glass, with ice. Set aside. 

Combine dark rum, white rum, simple syrup, fresh lime juice, and Angostura bitters in a cocktail shaker.

 Fill the shaker with ice cubes. Cover the shaker and shake the mixture vigorously until well chilled.

Strain the cocktail into a glass filled with ice. Top with a splash of club soda. 

cocktail being poured into glass

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

Serve and enjoy.

planters punch cocktail, with one cocktail in background

What is the ratio for planter’s punch?

The cocktail ratio for Planter's Punch can vary, but a traditional approach to the drink follows a simple rhyme:

"One of sour, two of sweet, three of strong, four of weak."

Here's how to interpret the ratio:

  • One part sour: Lime juice.
  • Two parts sweet: A sweetener, like simple syrup or grenadine.
  • Three parts strong: This refers to the alcohol, traditionally a good quality dark or aged rum.
  • Four parts weak: Typically water, ice, or fruit juice (like pineapple or orange juice) that dilutes the drink to the perfect sipping strength and adds volume. For this, I use orange juice and club soda.

Can I make this cocktail ahead of time for a crowd?

Yes! To do so, mix dark rum, white rum, simple syrup, lime juice, orange juice, and Angostura bitters in a large container. Chill the mixture. When ready to serve, pour over ice in glasses, add a splash of club soda to each glass, and garnish with orange and lime slices.

planters punch drink cocktails

How Strong Is a Planters Punch Cocktail?

Very strong.

Variations

  • Substitute pineapple juice for orange juice, or use lemon juice instead of lime for a different flavor profile.
  • Omit the club soda for a stronger cocktail.
  • Replace the dark rum with spiced rum for added warmth and complexity.

Tanya's Top Tips

  • Serve this cocktail right away or make it ahead and keep it in the fridge for up to 24 hours. When ready to serve, add the ice and stir well.
  • Don’t add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.

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

Looking for other delicious cocktails? Try these out:

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

Planter's Punch Recipe

This Planters Punch Cocktail is a delicious, refreshing rum cocktail. Made with rum, citrus, and sweetener, this drink offers a tropical taste that transports you to sunny shores with every sip.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: planters punch cocktail
Servings: 1
Calories: 283kcal
Author: Tanya Harris

Ingredients

  • 2 ounces dark rum
  • 1 ounce white rum
  • 1 ounce simple syrup
  • ½ ounce fresh lime juice
  • ½ ounce orange juice
  • 3 dashes Angostura bitters
  • Splash of club soda
  • Garnish with orange slice and lime slice

Instructions

  • Fill a glass, preferably a rocks glass, with ice. Set aside.
  • Combine dark rum, white rum, simple syrup, fresh lime juice, and Angostura bitters in a cocktail shaker.
  • Fill the shaker with ice cubes. Cover the shaker and shake the mixture vigorously until well chilled.
  • Strain the cocktail into a glass filled with ice. Top with a splash of club soda.
  • Garnish the drink with an orange slice and a lime slice.
  • Serve and enjoy.

Notes

  • 1. Swap orange juice with pineapple or lime juice with lemon for a twist.
    2. For a stronger punch, skip the club soda.

Nutrition

Calories: 283kcal | Carbohydrates: 23g | Protein: 0.2g | Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 18mg | Potassium: 64mg | Fiber: 0.1g | Sugar: 22g | Vitamin A: 35IU | Vitamin C: 11mg | Calcium: 7mg | Iron: 1mg

Strawberry Basil Margarita

by Leave a Comment

A strawberry basil margarita is one of my favorite cocktail recipes. Taking a classic margarita recipe, I add fresh strawberries and basil to the tequila, triple sec, and lime. Serve it over ice for a refreshing tasty cocktail. This post is meant for an audience 21 and over.

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

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

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

Strawberries and fresh basil make a great flavor combo, so no wonder it works in this delicious margarita. The trick to making the best strawberry basil margarita cocktail is to take time to properly muddle the strawberries getting as much juice squeezed out as you can, before muddling the basil and adding the remaining ingredients.

This strawberry basil margarita cocktail recipe makes 1 cocktail serving, but you can easily multiply the recipe ingredients if serving a larger group. For two servings, simply double the ingredients and pour it into two glasses.

If you enjoy a cocktail when the sun is out, try my Classic Margarita or my Paloma Cocktail.

Strawberry Basil Margarita Cocktail Ingredients

Here's what you will need to make this easy strawberry basil margarita cocktail:

The recipe ingredients for a strawberry basil margarita.
  • Strawberries - use fresh strawberries rather than frozen as they have the best flavor and the right amount of sweetness.
  • Basil - I also flavor the cocktail with fresh basil leaves, basil pairs well with strawberry.
  • Tequila - use your favorite brand of tequila.
  • Triple sec - use your favorite brand of triple sec to add a sweet orange flavor.
  • Lime juice - add a burst of fresh citrus flavor to compliment the triple sec.
  • Simple syrup - balances out the sour lime juice. You can buy in your local store or try making your own homemade simple syrup using my easy recipe.
  • Ice - you will need ice for shaking the cocktails in the cocktail shaker and also for serving.
  • Garnish - I like to garnish the cocktail is a slice of strawberry and a fresh basil leaf, this is entirely optional.

Equipment needed

How to Make a Strawberry Basil Margarita

Add the strawberries to the cocktail shaker, and muddle.

Once you see some juices released, add the basil leaves and lightly muddle some more.

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

Add the tequila, triple sec, fresh lime juice, and simple syrup to the shaker.

Fill the shaker with ice cubes and shake vigorously for about 10 seconds. Strain the mixture into a glass filled with fresh ice.

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

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

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

Tanya's Top Tips

These tips will help you make the best strawberry basil margarita recipe you've ever tried. 

  • Gently muddle the basil with strawberries to release their flavors. Basil can become bitter if over-muddled.
  • If you don't have a shaker, you can simply muddle the strawberry and basil in a jar, add the remaining ingredient, place a lid on the jar, and give everything a good shake. Then pass the cocktail through a fine sieve into a clean glass.
  • Only add the ice to the cocktail when ready to serve; otherwise, you risk it melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe, prepare the cocktail, and pour it into a large pitcher for serving. However, add a little bit of water, about ¼ cup, so your cocktail doesn't taste like straight liquor.

Flavor variations

  • I use a ratio of 2:1 tequila to triple sec, however you can adjust to taste. Just don't add too much triple sec otherwise the predominant flavor of the cocktail will be citrus rather than strawberry.
  • Adjust the simple syrup to taste, considering the natural sweetness of your strawberries.
A glass filled with strawberry basil margarita served with ice and garnished with a slice of strawberry and a basil leaf.

FAQs

What is a strawberry margarita made with?

A strawberry margarita takes the ingredients from a class margarita cocktail, tequila; triple sec, and lime juice; and adds muddled fresh strawberries into the mix.

Why do you use triple sec in a margarita?

Triple sec, or any similar orange liqueur like Cointreau, adds a touch of sweet orange flavor which compliments tequila and balances out the sour lime flavor.

What's the difference between a strawberry daiquiri and a strawberry margarita?

The difference between a strawberry daiquiri and a strawberry margarita is the base alcohol used in the cocktail. A margarita always has a base of tequila, whereas a daiquiri uses a base of white rum.

Looking for more cocktail recipes? Try these out:

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

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

Strawberry Basil Margarita

A strawberry basil margarita is a favorite summer cocktail recipes. Taking a classic margarita recipe and adding fresh strawberries and basil to the tequila, triple sec and lime.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American, Mexican
Keyword: best strawberry basil margarita recipe, easy summer cocktail, strawberry basil margarita on the rocks, strawberry basil margarita pitcher
Servings: 1
Calories: 275kcal
Author: Tanya Harris

Equipment

Ingredients

  • 3 fresh strawberries
  • 3 fresh basil leaves
  • 2 oz tequila
  • 1 oz triple sec
  • 1 oz lime juice
  • ½ oz simple syrup

Instructions

  • Add the strawberries to the cocktail shaker, and muddle. Once you see some juices released, add the basil leaves and lightly muffle some more.
  • Add the tequila, triple sec, fresh lime juice, and simple syrup to the shaker.
  • Fill the shaker with ice cubes and shake vigorously for about 10 seconds. Strain the mixture into a glass filled with fresh ice.
  • Garnish with a strawberry and a basil leaf. Serve immediately and enjoy!

Notes

  1. Gently muddle the basil with strawberries to release their flavors. Basil can become bitter if over-muddled.
  2. Adjust the simple syrup to taste, considering the natural sweetness of your strawberries.

Nutrition

Calories: 275kcal | Carbohydrates: 25g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 12mg | Potassium: 110mg | Fiber: 1g | Sugar: 22g | Vitamin A: 82IU | Vitamin C: 30mg | Calcium: 14mg | Iron: 1mg

Sausage Lentil Soup

by 3 Comments

This Sausage lentil soup is hearty and nutritious. With the star ingredient of Italian sausage, it is packed full of flavor and complements the sweet vegetables and rich earthy lentils. Serve with a side of crusty bread and you have a filling and delicious meal.

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

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

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

I learned long ago that Italian sausage is amazing. I'll add it to pasta recipes, like this Instant Pot Ravioli. But this Sausage Lentil Soup is another recipe where the flavor shines through.

This is one of the most flavorful soup recipes you will ever have. Similar to Carrabba's version, this sausage lentil soup recipe is easy, and preparation time is minimal. Just sauté the sausage and a few veggies then add the remaining ingredients and let the soup bubble away gently on the stove.

I also like to enjoy leftover lentil soup the next day. Heat this soup and pack it in a thermos for a quick and easy lunch on the go.

If your family enjoys hearty and filling soups, try my Collard Green Soup, Oxtail Soup, Lentil Spinach Soup, Moroccan Spiced Soup, Jamaican Jerk Chicken Soup, or my Split Pea Soup with Ham.

Ingredients

Here's what you will need to make this easy sausage lentil soup recipe:

Sausage lentil soup recipe ingredients.
  • Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
  • Sausage - I like to use ground Italian sausage in this soup.
  • Vegetables - I use a combination of yellow onion, celery, carrots, and zucchini.
  • Garlic - use fresh garlic to flavor the soup, or jarred minced garlic.
  • Broth - I use chicken broth, but vegetable broth can work here too.
  • Lentils - you can use brown or green lentils in this soup, whatever your preference.
  • Herbs - I used dried basil and dried oregano to flavor the soup while cooking, and fresh parsley is added once the soup is cooked.
  • Diced tomatoes - put in whole can, don't drain.
  • Salt
  • Black pepper
  • Toppings - to serve stir through optional toppings of sour cream and Parmesan cheese.

Equipment needed

  • Kitchen knife
  • Cutting Board
  • Measuring cups and spoons
  • Large soup pot or Dutch oven
  • Wooden spoon

How to make Sausage Lentil Soup

Heat oil over medium-high heat in a large soup pot or Dutch oven. Add the Italian sausage and cook until it's browned, breaking up the meat as it cooks.

Add the yellow onion, celery, carrot, zucchini, and minced garlic to the pot. Stir and cook for about 3-5 minutes until the vegetables soften.

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

Pour in the chicken broth, add the lentils, dried basil, dried oregano, and diced tomatoes. Stir everything together to combine all the ingredients.

Cover the pot and let the soup simmer over medium-low heat for about 35-45 minutes, or until the lentils are tender, stirring occasionally.

Once the lentils are tender, add the fresh parsley and stir. Season the soup with salt and pepper to taste.

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

Serve the soup while it’s hot, and you can top each serving with a dollop of sour cream or a sprinkle of Parmesan cheese if desired. Enjoy!

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

Tanya's Top Tips

These tips will help you make the best sausage lentil soup you've ever tried. 

  • Proper seasoning makes a huge difference to soup, so taste the soup and add salt and black pepper before serving.
  • Soup is a great make-ahead dish, make it up the day before and store it in the refrigerator until you are ready to serve. As is the case with most soups and stews, it will taste even better the next day once the flavors have had a chance to meld together.
  • If the soup is too thick add a splash of chicken broth to loosen it.

Flavor variations

  • If you don't have ground Italian sausage, swap for any other variety of pork sausage. Or buy Italian link sausages, remove the skin from the sausage, and break it down in the pot using a wooden spoon.
  • You can swap Italian sausage for some diced pancetta, just sauté to brown the meat and render down the fat.
  • Add some fresh thyme leaves or bay leaves to the soup while it is cooking.
  • Swap fresh parsley for fresh basil.
  • Add a handful of leafy greens like spinach or kale towards the end of the cook and allow to wilt.
A bowl of sausage lentil soup garnished with some freshly chopped parsley.

What to serve with Italian Sausage Lentil Soup

I like to serve the soup with a swirl of sour cream and some shredded Parmesan cheese on top. As this is a hearty and filling bowl of soup I keep any additional side dishes simple. Serve with some crusty bread, or try my Classic Southern Cornbread Recipe, or these Easy Cornbread Muffins

How to store 

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the soup on the stove-top until piping hot.

To freeze: Once cooked and cooled, place the soup into an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

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

FAQs

Is lentil soup healthy?

Yes, lentils not only add great texture and bite to a soup, but they are high in fiber and protein which keeps you fuller for longer, are naturally rich in minerals, and low in fat.

What color of lentils are best for soup?

I like to use brown or green lentils in my Italian sausage lentil soup as they keep their shape well and don't break down as much as a split red lentil, or yellow split peas.

Do I need to soak lentils before making lentil soup?

No, you don't need to soak lentils. Just add them to the soup and they will soften as the soup cooks.

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

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

Sausage Lentil Soup

Sausage lentil soup is a hearty and nutritious soup, the perfect bowl of comfort food to enjoy on cooler days.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Soup
Cuisine: American
Keyword: easy sausage lentil soup, Italian lentil soup with sausage, Italian sausage and lentil soup, lentil and sausage soup, lentil soup with sausage, sausage lentil soup
Servings: 6
Calories: 455kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 Tablespoon olive oil
  • 1 lb ground Italian sausage
  • 1 large yellow onion chopped
  • 1 stalk celery chopped
  • 1 large carrot chopped
  • 1 medium zucchini chopped
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 cup brown or green lentils
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 28 oz can diced tomatoes undrained
  • ¼ cup fresh parsley
  • salt and pepper to taste
  • sour cream optional garnish
  • Parmesan cheese optional garnish

Instructions

  • Heat oil over medium-high heat in a large soup pot or Dutch oven. Add the Italian sausage and cook until it's browned, breaking up the meat as it cooks.
  • Add the yellow onion, celery, carrot, zucchini, and minced garlic to the pot. Stir and cook for about 3-5 minutes until the vegetables soften.
  • Pour in the chicken broth, add the lentils, dried basil, dried oregano, and diced tomatoes. Stir everything together to combine all the ingredients.
  • Cover the pot and let the soup simmer over medium-low heat for about 35-45 minutes, or until the lentils are tender, stirring occasionally.
  • Once the lentils are tender, add the fresh parsley and stir. Season the soup with salt and pepper to taste.
  • Serve the soup while it’s hot, and you can top each serving with a dollop of sour cream or a sprinkle of Parmesan cheese if desired. Enjoy!

Nutrition

Calories: 455kcal | Carbohydrates: 31g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 62mg | Sodium: 2021mg | Potassium: 983mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2185IU | Vitamin C: 27mg | Calcium: 117mg | Iron: 6mg

Authentic Jamaican Curry Goat Recipe

by 28 Comments

This Jamaican Curry Goat recipe is a flavorful, succulent dish made with Jamaican curry, goat pieces, and other spices. It’s a traditional Jamaican dish that you and your family will love. 

Jamaican curry goat in white bowl

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

pic of Tanya

I’ve shared many Jamaican recipes here on the site, and it’s about time I shared how I make one of my favorite Jamaican dishes, curry goat. Curry goat was one of the must-have items on my wedding menu (that and mannish wata a.k.a goat head soup). 

When made right, curry goat should be flavorful, the goat should be fork-tender, and it should make you feel warm all over. I use the electric pressure cooker to make my curry goat, but the stovetop works fine too. 

Although goat meat isn't too popular where I live, it should be, as it's a great alternative to beef, chicken, and pork. I’m thrilled to share my method of making this Caribbean staple. 

Love, Tanya

close up photo of curry goat in white bowl

Jamaican Curry Goat at a Glance

  • Best For: Sunday dinners, holidays, and special occasions
  • Prep Time: 15 minutes (plus 4 hours marinating)
  • Cook Time: 1 hour in the pressure cooker
  • Total Time: 5 hours 15 minutes
  • Serves: 6 people

Ingredients Needed for this Recipe

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

  • Use vinegar to rinse goat meat before cooking, even though it's not an ingredient in the recipe.
  • Goat meat - I usually find it in my International markets. It'll come fresh or frozen. If your goat meat is frozen, thaw it before using it in the recipe.
  • Spices & Seasoning - Jamaican curry powder, Ginger powder, all-purpose seasoning, allspice, and fresh thyme.
  • Vegetables - onion, garlic cloves, scotch bonnet pepper, and russet potato.
  • Other ingredients - oil and water.

Tools Needed:

  • knife
  • cutting board
  • Pressure Cooker for quicker cooking, or a large pot.

How to make curry goat

Gather all your ingredients.

ingredients of Jamaican curry goat on white background

Rinse your goat pieces in water and vinegar, then pat them dry. 

Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight. 

marinated meat in white bowl

Remove the onion and garlic from the goat and set aside.

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

Set an electric pressure cooker, like an Instant Pot, on high sauté. Add oil. Add the goat meat and brown for about 2-3 minutes per side. I usually only brown ½ of the goat meat. This allows me to build flavor without spending too much time browning the meat.

Remove the goat from the insert and add 1 tablespoon oil and the remaining curry powder, and sauté for about 10 seconds. Then add onions and garlic and sauté until softened, about 4 minutes. If the onions look dry, add a little water and continue to sauté.

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

Add the goat and water to the pressure cooker, then cover it. Cook for 40 minutes on high pressure. Please note that the water will not cover the goat before you pressure cook it.

goat in pressure cooker insert

Allow the pressure cooker to naturally release for 10 minutes, then release the remaining pressure. 

Once all the pressure has been released, open the pressure cooker. Place in a sauté pan and cook for 10-15 minutes. Add the potatoes and a whole Scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.

cooked curry goat in instant pot

Serve and enjoy.

curry goat with fork in white bowl

How to make Curry Goat on the Stove Top

Making curry goat on the stovetop is similar to making it in the pressure cooker. Follow the above directions, but cook the goat in a large covered pot over low heat for 1.5-2 hours, until tender. Add the chopped potatoes and pepper during the last 20 minutes of cooking.

How to Make Curry Goat in the Slow Cooker


Season the goat as directed, then brown it in a skillet. Add the onion, garlic, and remaining curry powder to the same pan and sauté briefly. Transfer everything to the slow cooker with the thyme and water, then cook on Low for 6–8 hours, until the goat is tender. Add the potatoes and a whole Scotch bonnet pepper for the last 40 minutes of cooking, until the potatoes are soft. Remove the pepper before serving.

Tanya's Top Tips

  • The longer you cook curry goat, the more tender it will become. Either cook low and slow on the stove or in a slow cooker on low, or speed things up by using a pressure cooker.
  • Use Jamaican curry powder for an authentic Jamaican curry goat.
  • Wait to add salt and pepper to taste until the goat has finished cooking. Some brands of curry powder contain salt. Adding salt too soon may make the goat salty.

Frequently Asked Questions about Jamaican Curry Goat

Where can I buy goat?

You can typically find goat in your local International market or Caribbean market. It's usually already chopped into pieces for you.

What is the best curry to use?

For Jamaican curry goat, you need to use Jamaican curry. For store-bought options, I like to use a combination of Blue Mountain Curry and Betapac. You can also use homemade curry powder. Your goat will taste like whatever brand of curry you use.

How do I thicken my curry goat?

Once you add the chopped potatoes and allow the goat to simmer on the stovetop for 10-15 minutes, your curry will thicken a little.

What should I serve this with?

Many people like to serve this dish with rice and peas, but I prefer the goat and the gravy over a nice heap of white rice. Sauteéd Jamaican cabbage and fried dumplings also go along well with this dish.

I sure hope you love this recipe as much as we do.

Other Jamaican recipes

Jamaican curry goat in white bowl
Print Recipe
4.92 from 12 votes

Jamaican Curry Goat Recipe

This Jamaican Curry Goat recipe is a flavorful, succulent dish made with Jamaican curry, goat pieces, and other spices. It’s a traditional Jamaican dish that you and your family will love.
Prep Time15 minutes
Cook Time1 hour
Marinate4 hours
Total Time5 hours 15 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: Jamaican curry goat, Jamaican curry recipe
Servings: 6 people
Calories: 395kcal
Author: Tanya Harris

Equipment

Ingredients

  • 3 lbs goat meat chopped into 2 inch chunks, rinsed and dried
  • 2.5 Tablespoon Jamaican curry powder separated
  • ½ teaspoon ginger powder
  • ½ teaspoon all-purpose seasoning
  • ¼ teaspoon allspice
  • 1 yellow onion chopped
  • 6 garlic cloves chopped
  • 3 sprigs fresh thyme or 1 teaspoon dried
  • 2 Tablespoon oil
  • 1 ¼ cup water
  • 1 scotch bonnet pepper
  • 1 large russet potato chopped
  • Salt and pepper to taste

Instructions

  • Rinse goat meat with vinegar and water.
  • Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.
  • Remove onion and garlic from goat and set aside.
  • Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté.
  • Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.
  • Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.

Stovetop

  • Making curry goat on the stovetop is similar to making it in the pressure cooker. Follow the above directions except cook the goat in a large covered pot over low heat for 1.5-2 hours, until the goat is tender. Add the chopped potatoes during the last 20 minutes of cooking.

Slow Cooker

  • Season and brown the goat as directed. Add browned goat, sautéed onion/garlic, thyme, curry, and water to the slow cooker. Cook on Low for 6–8 hours, until tender. Add potatoes and a whole Scotch bonnet pepper during the last 40 minutes of cooking, then remove the pepper before serving.

Video

Notes

  • The kind of curry you use is important to this dish. I used 2 tablespoon Blue Mountain Country Curry and ½ tablespoon Betapac. Your goat will taste like whichever curry you choose to use.
  • Scotch bonnet pepper is optional in this recipe and added whole to infuse flavor during the code. Do not add it before pressure cooking and make sure the pepper is whole with no bruises or rips. Scotch bonnet peppers are spicy. Placing it in whole allows us to get some flavor without the spice.
  • If you can’t find scotch bonnet pepper, a habanero pepper is a great substitute.

Nutrition

Calories: 395kcal | Carbohydrates: 11g | Protein: 47g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 159mg | Potassium: 882mg | Fiber: 2g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 5mg

This post was originally published on July 21, 2021. It has been updated with additional helpful information and tips.

Cinnamon Toast

by Leave a Comment

This 3 ingredient cinnamon toast recipe is such an easy yet super delicious breakfast. This method gives you the best cinnamon toast you've ever had.

A white plate of sliced cinnamon toast.

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

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

This method for cinnamon toast is a bit different then what I grew up with. That method included sprinkling brown sugar and cinnamon over buttered toast. Simple and effective, it was good...But once I stumbled upon this method, I was hooked—much props to Pioneer Woman for a detailed step-by-step of this method.

This best cinnamon toast recipe starts by making a simple flavored butter to top the toast. Add some cinnamon sugar to softened butter and spread over a slice of your favorite bread before toasting to perfection in a hot oven. Then serve for breakfast, brunch, or snack. You'll have a butter and cinnamon flavor that has been caramelized that you and your family will love.

If you enjoy a sweeter start to your day try some of my other great tasting breakfast and brunch dishes, my Air Fryer French Toast, Sweet Potato Waffles, Sweet Potato Pancakes, Cinnabon Waffles or Homemade Pumpkin Waffles recipes.

Ingredients

Here's what you will need to make this easy cinnamon toast recipe:

Cinnamon toast recipe ingredients.
  • Butter - I use unsalted butter, but salted butter can work here too.
  • Cinnamon sugar - you can use store bought or try making your cinnamon sugar.
  • Bread - I use 4 slices of sandwich bread, but use any variety of bread.

Equipment needed for this recipe

How to make cinnamon toast

Preheat your oven to 350°F (175°C).

Mix unsalted butter and cinnamon sugar in a small bowl and stir until incorporated.

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

Spread about 1 tablespoon of the cinnamon butter on one side of each slice of bread. Place the bread on a baking sheet in a single layer, buttered side up.

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

Bake in the preheated oven for 9-10 minutes, until the bread is toasted and the sugar is caramelized.

Remove from the oven and allow it to cool for 1-2 minutes. Serve warm and enjoy.

A white plate of sliced cinnamon toast with sliced strawberries.

Tanya's Top Tips

These tips will help you make the best cinnamon toast you've ever tried. 

  • To ensure easy spreading and better blending with cinnamon sugar, use softened butter. Soften butter by leaving it at room temperature for about 1-2 hours before use.
  • We tend to eat 1 slice of toast with our meal, but feel free to enjoy 2 slices per person. 
  • Make sure you cook in a hot oven so you get that lovely caramelized cinnamon sugar butter topping.

Flavor variations!

  • If you don’t have premade cinnamon sugar, add 2 tablespoons of white granulated sugar and ½ tablespoon ground cinnamon to the butter.
  • I've used Honey wheat sandwich bread but you can use any variety of bread.
  • Add some extra spice with a pinch of ground nutmeg.
  • Add a splash of vanilla extract to the butter.
  • For a burst of citrus add some fresh orange zest.
A white plate of sliced cinnamon toast with sliced strawberries.

What to serve with cinnamon toast

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

How to store

Make ahead: Cinnamon toast is best served warm straight from the oven. Otherwise, the toast can go soggy, and nobody will thank you for soggy toast. You can prep the cinnamon sugar or cinnamon butter ahead of time.

A white plate of sliced cinnamon toast with sliced strawberries.

FAQs

Why is my cinnamon toast soggy?

If your toast is soggy you've either added too much butter which will absorb straight into the bread rather than caramelize with the sugar. Or you have cooked the toast in too low an oven. Stick to my recipe and you won't go wrong.

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

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

Cinnamon Toast

3 ingredient cinnamon toast recipe could not be any easier to prepare. Spread the bread with a cinnamon sugar flavored butter and toast in a hot oven to caramelize the top.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Bread, Breakfast
Cuisine: American
Keyword: best cinnamon toast recipe, cinnamon toast recipe, easy cinnamon toast, old fashioned cinnamon toast
Servings: 4
Calories: 191kcal
Author: Tanya Harris

Equipment

Ingredients

  • 4 tablespoon unsalted butter softened
  • 2 tablespoon cinnamon sugar
  • 4 slices sandwich bread

Instructions

  • Preheat your oven to 350°F (175°C).
  • Mix unsalted butter and cinnamon sugar in a small bowl and stir until incorporated.
  • Spread about 1 Tablespoon of the cinnamon butter on one side of each slice of bread. Place the bread on a baking sheet in a single layer, buttered side up.
  • Bake in the preheated oven for 9-10 minutes, until the bread is toasted and the sugar is caramelized.
  • Remove from the oven and allow it to cool for 1-2 minutes. Serve warm and enjoy.

Notes

  • To ensure easy spreading and better blending with cinnamon sugar, use softened butter. Soften butter by leaving it at room temperature for about 1-2 hours before use.
  • We tend to eat 1 slice of toast with our meal, but feel free to eat 2 per person. 
  • If you don’t have premade cinnamon sugar, add 2 Tablespoons of white granulated sugar and ½ Tablespoon cinnamon to the butter.

Nutrition

Calories: 191kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 350IU | Calcium: 56mg | Iron: 1mg

Cinnamon Sugar

by 4 Comments

This cinnamon sugar is quick to whip up at home in a few easy steps. It provides the perfect ratio of cinnamon and sugar that you can use in a variety of ways.

A white bowl of mixed cinnamon sugar ingredients.

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

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

Having a batch of cinnamon sugar prepared ahead of time has been pretty much a kitchen saver for me. My youngest loves cinnamon toast, and having premade cinnamon sugar on hand is always helpful.

This "recipe" calls for 3 ingredients, rather than just cinnamon and sugar. A pinch of salt added to the mix helps brings out the flavor of the cinnamon. Feel free to skip the salt if you find that weird, but I think it makes a word of difference.

This sugar also stores well in an airtight container for several months, not that it lasts very long in my kitchen.

Once I've made a jar, I find so many uses for it, from sprinkling over my toast to stirring it through my favorite pancake, waffle, or muffin batter. Try it in my Banana Oatmeal Pancakes, Sweet Potato Pancakes or my Homemade Pumpkin Waffles.

Ingredients

Cinnamon sugar recipe ingredients set out in individual bowls.
  • Sugar - I use white granulated sugar but you can use any type of sugar for this recipe.
  • Ground cinnamon - adds a lovely warm spice flavor.
  • Kosher salt - to balance out the sweetness, but entirely optional.

Equipment needed

  • Small bowl
  • Measuring cups & spoons
  • Glass storage jar

How to make Cinnamon Sugar

Combine the granulated sugar, ground cinnamon, and kosher salt in a small bowl.

A white bowl filled with cinnamon sugar recipe ingredients.

Stir them together until they are thoroughly mixed.

A white bowl of mixed cinnamon sugar ingredients.

Sprinkle this mixture over any desired fruits, buttered toast, desserts, or breakfast items.

What is the best ratio of cinnamon and sugar?

I use a ratio of 1:4, which equates to 1 tablespoon of ground cinnamon to 4 tablespoons (¼ cup) of white granulated sugar. This ratio works best for me, but if you prefer a little more or less cinnamon, you can adjust to taste.

Tanya's Top Tips 

  • Always use fresh spices as they will give the sugar more flavor, older spices can taste stale.
  • To store the sugar so that it lasts, use a jar or container with a tight fitting lid.
A labeled jar of cinnamon sugar with cinnamon toast set alongside.

Flavor variations

  • Feel free to adjust the ratio based on your taste preferences.
  • Adding kosher salt is optional but helps balance the sweetness and bring out the flavors of the cinnamon.
  • Swap white sugar for brown sugar which has a slight caramel flavor.
  • Add in a pinch of other spices like ground cinnamon, nutmeg, or even a bit of cocoa powder.

Serving suggestions

  • Sprinkle it on toast or over your breakfast cereal.
  • Add the sugar to butter and spread over toast, or melt it over waffles or pancakes.
  • Mixed into oatmeal.
  • Great used in dessert and baking recipes, eg try adding it to my Easy Southern Peach Cobber Cake or rolling my air fryer donuts in it.
  • Add to pancake or waffle batters.
  • Sprinkle over fresh fruits like berries, stone fruits, pears, apples or bananas.
A labeled jar of cinnamon sugar with cinnamon toast set alongside.

How to store

Store the sugar in an airtight container at room temperature. It should keep well for several months.

FAQs

Is cinnamon and cinnamon sugar the same thing?

No, cinnamon is a spice, whereas cinnamon sugar combines ground cinnamon with regular white or brown sugar to form a spiced sugar.

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

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

Cinnamon Sugar

This recipe shows you how to make cinnamon sugar at home in a few easy steps, ready to add warm cinnamon sweetness to a variety of different dishes.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Seasoning
Cuisine: American
Keyword: cinnamon sugar ratio, easy cinnamon sugar recipe
Servings: 5 tablespoons
Calories: 42kcal
Author: Tanya Harris

Equipment

  • Small bowl
  • Measuring cups & spoons
  • Glass storage jar

Ingredients

  • ¼ cup white granulated sugar
  • 1 tablespoon ground cinnamon
  • pinch kosher salt

Instructions

  • Combine the granulated sugar, ground cinnamon, and kosher salt in a small bowl. Stir them together until they are thoroughly mixed.
  • Sprinkle this mixture over any desired fruits, buttered toast, desserts, or breakfast items. Enjoy 🙂

Notes

  • Store the cinnamon sugar in an airtight container at room temperature. It should keep well for several months.
  • This cinnamon sugar can be sprinkled on toast, mixed into oatmeal, or used in baking recipes, and used in fruits like apples or bananas.
  • Feel free to adjust the ratio of cinnamon to sugar based on your taste preferences.
  • Adding kosher salt is optional but helps balance the sweetness and bring out the flavors of the cinnamon.

Nutrition

Calories: 42kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.004g | Sodium: 8mg | Potassium: 7mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.1mg

Tamarind Juice Recipe

by Leave a Comment

This delicious tamarind juice recipe is a family favorite. It's made by combining whole tamarind pods with water, simmering them until softened, then straining off the water and adding brown sugar and freshly squeezed lime juice to taste.

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

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

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

If you love a good and refreshing drink, then this tamarind drink is it. Popular in the Caribbean, this drink is similar to lemonade, and some may argue it's even better. I like to serve it as an alternative to typical lemonade, as it has a distinct yet refreshing taste. This sweet tamarind juice drink is perfectly served over ice on a hot summer day.

Tamarind has a slightly sweet and sour flavor, which I balance by adding brown sugar and freshly squeezed lime juice for a touch of acidity. The amount of sugar and lime juice you need to add will vary depending on your tamarind pods.

If you love a good refreshing drink, try my Jamaican Style Carrot Juice or Classic Lemonade.

Why this Recipe Works

Most recipes call for soaking the tamarind in hot water to extract the flavor. Simmering the tamarind pods cuts down on the time but also retains the delicious flavor of the tamarind.

Ingredients

Here's what you will need to make tamarind juice at home:

Recipe ingredients for tamarind juice.
  • Water - use tap water if you are lucky enough to live somewhere with good water, if not use filtered water.
  • Sugar - I use brown sugar to make a simple syrup, but you can use any type of sugar for this recipe.
  • Tamarind - I use whole tamarind pods. You can also use tamarind pulp blocks, just make sure that it is 100% tamarind with no added ingredients.
  • Lime - I add fresh lime juice to add sourness and balance out the sweet brown sugar.

Equipment needed

  • Large pot
  • Measuring jug
  • Measuring cups and spoons
  • Fine sieve
  • Pitcher

How to make Tamarind Juice

Start by removing the outer husk of the tamarind pods and discard any strings attached to the pods.

Add the tamarind pods and 6 cups of water to a large pot. Bring it to a boil, then reduce the heat to medium-low and let it simmer for 10-15 minutes. The pods should be soft, and the water should be tan-colored. Remove from heat, set aside, and allow to cool.

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

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

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

Use a spoon or your hands to press the pulp and seeds to extract as much liquid as possible. Discard the seed and pulp. Set the liquid aside.

Meanwhile, in a separate small pot over medium heat, whisk together water and brown sugar and allow the mixture to come to a gentle simmer, stirring occasionally, until the brown sugar is dissolved into the water, about 5 minutes. Remove from heat and allow to cool.

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

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

A large glass pitcher filled with tamarind juice.

Serve over ice.

Tanya's Top Tips

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

  • Make sure you take time to simmer the tamarind pods until they have softened as this will make it much easier to pass the tamarind flavored water through the sieve.
  • Use a spoon to push down on the tamarind pods in the sieve, extracting as much water and flavor as you can.
  • Taste the juice and adjust the flavor to suit your own palette. Add more sweetness or sour lime to taste.
  • Some tamarind is labeled sour tamarind. Don't use that in this recipe, or you'll need to add a lot of sugar to balance the taste.

Flavor variations

  • Tamarind juice is similar to lemonade and should be sweetened to your taste.
  • For a different taste, try swapping brown sugar for coconut sugar.
  • Add a little vanilla extract to the juice.
  • Make tamarind and ginger juice by adding thin slices of fresh ginger when melting the brown sugar and water. Bring to a boil, then pour the mixture through a fine sieve to remove the ginger before adding to the tamarind water.
  • Make a cocktail by adding a shot of dark rum to your tamarind juice...it's so delicious.
Two glasses of iced tamarind juice garnished with a slice of fresh lime with a pitcher of tamarind juice set alongside.

Serving suggestions

Chill the juice in the refrigerator or serve immediately over ice cubes.

How to store homemade tamarind juice?

Once made, cool and store in a pitcher in the refrigerator for up to 5 days.

FAQs

What is tamarind?

Tamarind is a tropical tree that you will find growing in Africa and Asia. The tree produces pods of fruit popular in African, Caribbean, South and Southeast Asian cuisines.

What does tamarind taste like?

When fully ripe, tamarind has a slightly sweet and sour flavor, whereas unripe fruit pods will be more sour and acidic. The sourness is close to a zesty sour lemon or lime, with a little sweetness similar to dates.

Can you drink tamarind juice daily?

Yes, due to the high fiber content of this drink, it is safe to enjoy daily.

Is tamarind juice healthy?

Yes, provided you don't overload the drink with sugar, tamarind juice is healthy as it has a high fiber content and is loaded in antioxidants.

Can you make tamarind juice from tamarind paste?

Yes, if you cannot source tamarind pods you can use tamarind paste instead. Just make sure it is 100% tamarind with no added ingredients. Heat the paste in water, then pass through a sieve before adding the rest of the ingredients.

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

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

Tamarind Juice Recipe

In a few simple steps you can make tamarind juice at home by combining whole tamarind pods with water, cooking them until softened, then straining off the water and adding brown sugar and freshly squeezed lime juice to taste.
Prep Time10 minutes
Cook Time15 minutes
Cooling Time20 minutes
Total Time45 minutes
Course: Drinks
Cuisine: Caribbean, Jamaican
Keyword: best tamarind juice recipe, sweet tamarind juice
Servings: 6
Calories: 321kcal
Author: Tanya Harris

Equipment

Ingredients

  • 8 cups water separated
  • 1 cup brown sugar adjust to taste
  • 1 lb tamarind pods
  • 2 tablespoon fresh lime juice

Instructions

  • Start by removing the outer husk of the tamarind pods and discard any strings attached to the pods.
  • In a large pot, add the tamarind pods and 6 cups of water. Bring it to a boil, then reduce the heat to medium-low and let it simmer for about 10-15 minutes. The pods should be soft, and the water should be tan colored. Remove from heat, set aside, and allow to cool.
  • Once cool enough to handle, strain the mixture into a sieve over a large bowl, pressing the pulp and seeds to extract as much liquid as possible. Discard the seed and pulp. Set the liquid aside.
  • Meanwhile, in a separate small pot over medium heat, whisk together water and brown sugar and allow the mixture to come to a gentle simmer, stirring occasionally, until the brown sugar is dissolved into the water, about 5 minutes. Remove from heat and allow to cool.
  • Pour the liquid from the tamarinds, the brown sugar liquid, and lime juice into a pitcher. Stir to combine.
  • Serve over ice.

Notes

  • Tamarind juice is similar to lemonade and should be sweetened to your taste. If you find the juice too sour, simply add a bit more sweetener, such as sugar or honey. 
  • Chill the juice in the refrigerator or serve immediately over ice cubes.

Nutrition

Calories: 321kcal | Carbohydrates: 84g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 47mg | Potassium: 529mg | Fiber: 4g | Sugar: 65g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 2mg

Sautéed Mushrooms (Restaurant Style)

by 4 Comments

These aren't just any sautéed mushrooms – we're talking restaurant-level sautéed perfection. Get ready to bring that fancy dining experience right to your own kitchen.

A white plate piled high with sauteed mushrooms.

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

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

I've always been a huge fan of mushrooms, so I order them as a side every time I'm at a steakhouse. Now, I've finally figured out the secret to getting those delicious Restaurant quality mushrooms.

It's all about the butter and a delicious kind of mushroom...Baby Bella. This mushroom recipe features aromatic garlic and a symphony of flavors from balsamic vinegar, kosher salt, ground thyme, and black pepper. The mushroom world is vast, and if you're feeling a bit adventurous, consider jazzing it up with Shiitake, Oyster, or even some wild Morels for an extra layer of earthiness.

Why You'll Love This Recipe

This recipe sautées the mushrooms in butter, giving them a rich and delicious flavor. Other flavor additions, like Balsamic vinegar and ground thyme bring the mushrooms over the top.

For more of my mushroom favorites, try this Mushroom Tart or these crunchy Air Fried Oyster Mushrooms!

Sauteed mushrooms in a pan.

Ingredients For Sautéed Mushrooms

  • Unsalted butter - Using butter instead of oil provides a rich and velvety base.
  • Garlic cloves - Infuse a garlic fragrance and a rich depth of flavor. Freshly minced or jarred minced garlic works great.
  • Baby Bella mushrooms - Baby Bellas are great for their earthy and robust flavor. You can typically find these pre-sliced and washed at your local grocery store.
  • Balsamic vinegar - Great for helping to deglaze the pan and adds a subtle tangy note that complements the mushroom's umami.
  • Seasonings - A tasty combination of salt, ground thyme, and black pepper helps to round out and elevate the flavors.
ingredients for sauteed mushrooms.

Tools needed for this recipe

  • Skillet & Spatula

How To Make Sautéed Mushrooms

Melt butter in a large 12-inch pan over medium heat. Add garlic and sauté for about 20 seconds. Add the mushrooms and stir to fully coat the mushrooms with the butter.

melting butter in a skillet.

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

Sliced mushrooms placed in a pan.

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

Sauteed mushrooms in a pan.

Remove from heat and serve. Enjoy.

Sauteed mushrooms in a pan.

How to store leftover mushrooms

Before storing, let your mushrooms cool to room temperature. Then, store them in an airtight container in the refrigerator. They'll stay fresh for 3-4 days.

Reheating: It's best to reheat using a skillet over medium heat to gently warm the mushrooms. Using high heat or a microwave can alter the mushroom's texture.

Recipe Variations and Customizations

  • Herb Infusion: Enhance the aromatic profile by incorporating other fresh herbs like rosemary or parsley. Toss them into the pan during the final minutes of cooking.
  • Citrus Zest: Brighten up the earthy tones with a touch of citrus zest. Lemon or orange zest adds a refreshing twist, balancing the richness of the mushrooms. Add zest to top your freshly sauteed mushrooms.
  • Splash of Wine: Elevate the sophistication by deglazing the pan with a splash of white wine instead of using balsamic vinegar. The wine imparts complexity and depth to the flavor profile.
  • Creamy Variation: Introduce a luxurious element by adding a dollop of cream or crème fraîche towards the end of cooking. This creates a velvety sauce that coats the mushrooms.
  • Spicy Kick: Infuse some heat into your dish by incorporating red pepper flakes or finely chopped chilis.
  • Cheese Topping: Before serving, sprinkle a generous amount of grated Parmesan or Pecorino cheese over the sautéed mushrooms.
Sauteed mushrooms in a pan.

What To Serve With Sauteed Mushrooms

Pairing your sautéed mushrooms with the right dish can elevate your dining experience. Here are some suggestions on what to serve alongside these mushrooms:

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

FAQ's

What other mushroom varieties can I use for sauteing?

Consider adding Shiitake mushrooms for their earthy and chewy texture, Oyster mushrooms with a mild, anise-like flavor, or Cremini mushrooms for a richer taste. Use the delicate and trumpet-shaped Chanterelle mushrooms for a fruity note, or the crunchy Enoki mushrooms for a subtle touch. Maitake mushrooms offer a meaty texture and a robust, earthy taste, while Portobello mushrooms bring a smoky undertone. For a luxurious touch, consider the intensely earthy and nutty Morel mushrooms. Experiment with these varieties, adjusting the combination based on availability and personal preference, to create a sautéed mushroom dish that's a medley of flavors and textures.

Tanya's Top Tips

  • Make sure you melt the butter over medium heat and cook the mushrooms over medium heat. Cooking at a higher temp may burn the butter.
  • Adjust the salt and pepper to taste after cooking, as the mushrooms can absorb the seasonings differently.
  • Try using a mix of mushroom types for varied textures and flavors in this dish.

Looking for more mushroom recipes? Try these out:

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

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

Sautéed mushrooms (Restaurant Style)

These aren't just any sautéed mushrooms – we're talking restaurant-level sautéed perfection. Get ready to bring that fancy dining experience right to your own kitchen.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Side Dish
Cuisine: American
Keyword: Sauteed mushrooms
Servings: 4 servings
Calories: 131kcal
Author: Tanya Harris

Ingredients

  • 4 Tablespoons unsalted butter
  • 2 garlic cloves minced
  • 1 lb 16 oz baby bella mushrooms, cleaned, dried, and sliced about ¼ inch thick
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon kosher salt or to taste
  • ¼ teaspoon ground thyme
  • ⅛ teaspoon ground black pepper
  • chopped fresh herbs for garnish optional

Instructions

  • Melt butter in a large 12-inch pan over medium heat. Add garlic and sauté for about 20 seconds. Add the mushrooms and stir to fully coat the mushrooms with the butter.
  • Sauté the mushrooms for about 10-15 minutes, until the mushrooms soften and most of the liquid evaporates.
  • Add the balsamic vinegar, kosher salt, ground thyme, and black pepper, and continue cooking for 2 minutes.
  • Remove from heat and serve. Sprinkle with parsley or fresh thyme leaves if desired. Enjoy.

Notes

  • Adjust the salt and pepper to taste after cooking, as the mushrooms can absorb the seasonings differently.
  • Try using a mix of mushroom types for varied textures and flavors in this dish.

Nutrition

Serving: 1g | Calories: 131kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 304mg | Potassium: 428mg | Fiber: 2g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.5mg