My Forking Life

menu icon
search icon

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 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.

tuna pasta salad in bowl with can of tuna 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!

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

  • 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 is 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. The mayonnaise and fresh vegetables do not freeze and thaw well, which can lead to a watery and less appealing taste.

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 52 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
4.72 from 35 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.

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: 8
Calories: 341kcal
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: 341kcal | Carbohydrates: 23g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 1516mg | Potassium: 737mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1639IU | Vitamin C: 20mg | Calcium: 87mg | Iron: 4mg

Authentic Jamaican Curry Goat Recipe

by 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.

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

Easy Pan Fried Fish

by 6 Comments

Looking for the freshest food, fast? Then look no further than my pan fried fish, which can be prepared, cooked and on the table in just 10 minutes. The result is deliciously crispy pan-fried fish, perfectly soft and flaky in the center, making this the ideal quick and easy mid-week dinner option.

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

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

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

When it comes to easy cooking, I really don't think you can beat fish. This is one of my favorite pan-fried fish recipes, as the fish requires very little preparation and just a little seasoning.

I've kept things simple and seasoned the fish with my homemade fish seasoning, but you can use any seasoning. If you don't have fish seasoning, use sea salt and black pepper. I also recommend coating the filets in a light dusting of all-purpose flour so that you get that lovely crispy pan-fried fish texture.

If you are looking at introducing more fish into your family's diet, try some of these great-tasting recipes using various cooking methods. My Crispy Air Fryer Fish, Easy Oven Baked Fish, Whole Jerk Fish, Oven Baked Cod, or Brown Fish Stew.

Why Use This Recipe?

This recipe is perfect if you have 2-4 fish filets. You can easily season, dredge, and pan-fry the fish for a quick entree. If you need to cook more servings, I suggest another cooking method, like oven baking.

Ingredients

Here's what you will need to make the best pan-fried fish:

Pan fried fish recipe ingredients set out in individual bowls.
  • Fish - I use white fish filets with the skin removed.
  • Fish seasoning - I season the fish with my homemade fish seasoning, or you can use the seasoning of your choice.
  • Flour - coating the fish in flour not only stops it from falling apart during cooking but also adds to the flavor and gives it a crispy coating.
  • Oil - I use olive oil to fry the fish; you can use any other oil that has a high smoke point, like canola, vegetable, or avocado. You could also use Ghee if you want that butter flavor.
  • Lemon - I like to add a sprinkle of lemon juice to the fish before serving or serve the fish with a wedge of lemon.

Full measurement amounts are listed in the recipe card below.

Equipment

  • Large Skillet - I use my 12-inch stainless steel skillet. You could also use cast iron or non-stick. Please note that non-stick may not get your fish as brown.
  • Cutting Board
  • Sharp knife
  • Measuring spoons

How to pan fry fish

Lightly score the fish with a knife.

Season both sides of the fish filets with 1 teaspoon of fish seasoning.

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

In a separate bowl, add all-purpose flour and the remaining fish seasoning. Lightly dust the filets with flour, shaking off any excess. Set aside on a wire rack for 5 minutes.

Meanwhile, heat the olive oil over medium-high heat in a large skillet. Add the fish to the skillet.

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

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

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

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

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

Tanya's Top Tip for this recipe

These tips will help you make the best crispy pan fried fish you've ever tried. 

  • To stop the fish from curling while pan frying, lightly score the fish with a knife. This will help the fish lay flat in the pan while cooking, without curling. 
  • The cook time will depend on the thickness of the fish. Flip the fish when you see a golden-brown crust forming at the bottom edge of the fish.
  • If you want to check the internal temperature of the fish once it’s cooked, a probe thermometer is the easiest way to do this.

Flavor variations

  • This recipe typically uses white fish like tilapia, but would also work with sea bass, snapper, grouper, or trout.
  • I use my homemade fish seasoning, but feel free to use any seasoning you wish instead of the fish seasoning. For example, if making fish tacos, you might want to use taco seasoning.
  • For an alternative citrus twist, swap the lemon for lime.
A white plate with a pan fried filet of white fish, a serving of white rice, broccoli and a wedge of lemon.

What to serve with pan fried fish

I've served the fish with a few simple sides of steamed white rice, broccoli, and wedges of fresh lemon for that extra burst of citrus flavor. Try serving the fish with my Air Fryer Potato Fries or Air Fryer Sweet Potato Wedges alongside my Southern Cucumber Salad or Kale & Broccoli Salad.

You don't have to eat the fish filet whole, it also tastes great cut up and added to other dishes like your favorite fish tacos.

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

How to store

To refrigerate: Pan fried fish is best served warm straight from the skillet when it is at its best, as fish overcooks easily when reheated. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. To reheat fish from the fridge, place it in a preheated oven at 350°F (175°C) and bake until heated through, typically for about 10-15 minutes.

To freeze: I don't recommend freezing cooked fish; enjoy it straight from the skillet. However, if you would like to freeze it, let it cool, wrap it tightly, and store in a freezer-safe bag or container. It will last up to 3 months.

FAQs

What fish is best for pan frying?

When cooking thinner filets of white fish, go for something that has a firm texture and isn't too oily, like cod, tilapia, catfish, or halibut.

Why use flour when frying fish?

Not only does the flour help stop the fish from sticking to the skillet while it cooks, it also gives the fish added flavor absorbing some of the pan juices, as well as giving you that lovely crispy pan fried fish texture.

Can you pan fry fish without flour?

Yes, leave out the flour, or replace with a suitable gluten-free alternative if you still want to get that crispy fried fish texture.

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

close up of Pan fried fish in a large skillet with added slices of fresh lemon.
Print Recipe
4.25 from 4 votes

Easy Pan Fried Fish

Crispy coated filet of white fish, seasoned with fish seasoning and sauteed until crisp and golden on the outside, perfectly soft and flaky in the center.
Prep Time6 minutes
Cook Time4 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Keyword: pan fried fish
Servings: 2
Calories: 320kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2 white fish filets (about ½ lb) thin filets, patted dry
  • 1 Tablespoon fish seasoning separated, or seasoning of your choice
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons olive oil
  • sprinkle of lemon juice optional

Instructions

  • Lightly score the fish with a knife. Season both sides of the fish filets with 1 teaspoon of fish seasoning.
  • In a separate bowl, add all-purpose flour and the remaining fish seasoning. Lightly dust the filets with flour, shaking off any excess. Set aside on a wire rack for 5 minutes.
  • Meanwhile, heat the olive oil over medium-high heat in a large skillet. Add the fish to the skillet. Cook for about 2-4 minutes on each side, or until the fish is golden and flakes easily with a fork.
  • Remove the fish from the skillet and transfer to a serving plate.

Notes

  • To stop the fish from curling while pan frying, lightly score the fish with a knife. This will help the fish lay flat in the pan while cooking, without curling. 
  • Feel free to use any seasoning you wish in place of the fish seasoning.
  • The cook time will depend on the thickness of the fish. Flip the fish when you see a golden-brown crust forming at the bottom edge of the fish.

Nutrition

Calories: 320kcal | Carbohydrates: 7g | Protein: 35g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 535mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 53IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 2mg

Juicy Air Fryer Chicken Bites

by 2 Comments

These tasty air fryer chicken bites are tender inside and crispy outside. They are great for dipping, snacking, or adding to salads and rice bowls. Enjoy them as an easy and delicious main dish.

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

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

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

I make my air fryer chicken bites with no breading, which means they can be prepared in minutes. No need to worry the breading coming undone in the air fryer, these chicken breast chunks are coasted in blend of seasoning and dry ground spices.

This air fryer chicken bites recipe is one I cook often, as all the family enjoys it. I love that it takes no effort at all, making this the perfect tasty weekend snack option with your favorite dipping sauce. Or a great quick and easy mid-week dinner option when added to a main meal.

If you are a fan of crispy air fryer chicken, then try these great-tasting recipes: my Air Fryer Fried Chicken, Air Fryer Chicken Nuggets or my Air Fryer Chicken Wings.

A Quick Look at the Ingredients Needed

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

Here's what you will need to make crispy air fryer chicken bites:

  • Chicken: boneless, skinless chicken breast patted dry and cut into 1-inch chunks.
  • Olive oil: to help the seasoning and dry spices stick to the chunks of chicken breast.
  • Seasoning rub: coat the chicken chunks with kosher salt, coarse black pepper, paprika, garlic powder, and onion powder.
Air fryer recipe ingredients set into individual bowls.

Equipment required for this recipe

  • Air Fryer
  • Large bowl
  • Measuring spoons

How to make juicy air fryer chicken bites

Step 1: In a large bowl, toss the chicken chunks with the olive oil. Sprinkle the salt, black pepper, paprika, garlic powder, and onion powder over the chicken pieces and toss to coat evenly. Set aside to rest for 15 minutes.

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

Step 2: Preheat the air fryer to 360 degrees Fahrenheit (182°C).

Step 3: Arrange the chicken chunks in a single layer in the air fryer basket. Cook for 10-11 minutes, flipping halfway through, until chicken has reached an internal temperature of 165 degrees Fahrenheit (74°C).

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

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

Cooked chicken chunks in an air fryer basket.

Tanya's Top Tips

These tips will help you make the juiciest air fryer chicken bites you've ever tried. 

  • Timings will vary from air fryer to air fryer. To ensure safety and proper cooking, always check that your chicken reaches an internal temperature of 165°F (74°C).
  • The best way to test the internal temperature of any meat is to use a meat thermometer.
  • Lay the chicken into the air fryer basket in a single layer to ensure an even cook. If needed, cook the chicken in batches to avoid overcrowding.
  • Always rest the chicken for a few minutes before serving. This allows the juices to be absorbed back into the chicken, resulting in juicy and tender chunks of chicken.
Close up of cooked chicken chunks in an air fryer basket.

How to store

To refrigerate: Store any leftover chicken bites in an airtight container in the refrigerator for 3-4 days. When ready to enjoy, heat up in a preheated oven or air fryer at 360F until warmed through.

To freeze: Once cooked and cooled, place any pieces of leftover chicken into an airtight container and store in the freezer for up to 3 months. As the chicken is already cooked, it can be reheated from frozen in a preheated oven at 350F for 30-40 minutes. If reheating in your air fryer, the time to cook from frozen can be cut down.

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

FAQs

Can you put raw chicken in an air fryer?

Yes, you can. For the best results, place the chicken into a pre-heated air fryer and always check the internal temperature of the meat to ensure it is cooked through to 165°F (74°C).

Should I put oil on chicken before air frying?

As I use chunks of raw chicken breast to make my chicken bites, I coat the chicken first in olive oil. This helps the spice blend to adhere to the chicken and provides flavor.

I hope you love these chicken bites as much as we do. If you're looking for more bit-sized ideas, try these out:

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

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

Juicy Air Fryer Chicken Bites

These lightly crispy and moist air fryer chicken bites are perfect alone or with your favorite dipping sauce. Eat them alone or add them to a salad or rice bowl for a great-tasting main dish.
Prep Time15 minutes
Cook Time10 minutes
Resting Time2 minutes
Total Time27 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: air fryer chicken bites crispy, air fryer chicken bites no breading, air fryer chicken breast, crispy air fryer chicken
Servings: 4
Calories: 163kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 lb boneless, skinless chicken breast patted dry and cut into 1-inch chunks
  • 1 Tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon course black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder

Instructions

  • In a large bowl, toss the chicken chunks with the olive oil. Sprinkle the salt, black pepper, paprika, garlic powder and onion powder over the chicken pieces and toss to coat evenly. Set aside to rest for 15 minutes.
  • Preheat the air fryer to 360 degrees Fahrenheit (182°C).
  • Arrange the chicken chunks in a single layer in the air fryer basket. Cook for 10-11 minutes, flipping halfway through, until chicken has reached an internal temperature of 165 degrees Fahrenheit (74°C).
  • Remove from the air fryer and rest for a few minutes before serving.

Notes

  • To ensure safety and proper cooking, always check that your chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
  • To ensure an even cook, cook the chicken in a single layer, in batches to avoid overcrowding.
  • These chicken bites can be served alone, with a dipping sauce, or as a part of a meal.

Nutrition

Calories: 163kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 423mg | Potassium: 434mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

Pimento Cheese

by 6 Comments

Pimento cheese is a Southern classic that brings a delightful burst of flavor to any occasion. This creamy and tangy spread, made with a combination of sharp cheddar cheese, pepper jack cheese, diced pimentos, and a blend of savory spices, is a yummy treat that can be enjoyed as a dip, sandwich spread, or even as a topping for burgers.

Pimento cheese served in a bowl next to crackers.

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

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

Once known as the pâté of the South, pimento cheese has become a staple dish at most gatherings, picnics, and parties. An appetizer that always brings you back to your childhood, enjoying mouthfuls of crackers overflowing with your grandma's pimento cheese dip. Which was always the most delicious, of course!

My recipe uses the traditional classic ingredients, but I add a bit of smoked paprika, turning even those who usually don't like pimento cheese into immediate fans.

If you're not sure what else to serve at your next party, try my Quick and Easy Beer Cheese Dip & Air Fryer Pretzel Bites. Our Pepperoni Pizza Sliders and Fried Chicken Sliders are also always a hit. Top it off with a Jamaican Rum Punch for the adults and a Green Sherbet Punch for the kids.

Pimento cheese served in a bowl next to crackers.

Ingredients for homemade pimento cheese spread

  • Extra sharp cheddar cheese - The star of the show, sharp cheddar cheese adds a bold and rich flavor to your pimento cheese. Opt for high-quality cheese for the best results.
  • Pepper jack cheese - Adding Pepper Jack cheese brings a hint of heat and a melty, spicy kick to the mix.
  • Cream Cheese - Adding cream cheese lends a velvety texture to the pimento cheese, balancing out the sharpness of the cheddar.
  • Mayonnaise - The creamy texture of mayonnaise helps bind the ingredients together, creating a smooth and spreadable consistency.
  • Jar diced pimientos - These sweet and mildly spicy red peppers provide a pop of color and contribute a unique taste that perfectly complements the cheese.
  • Worcestershire sauce - This savory and umami-rich sauce adds depth of flavor to the spread, enhancing its overall taste.
  • Spices - A flavorful combination of onion powder, ground black pepper, smoked paprika, and garlic powder.
  • For Serving - Ritz crackers or cut vegetables
Ingredients for pimento cheese

Tools needed for this recipe

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

How To Make Pimento Cheese Dip

  1. In a large mixing bowl, combine the grated cheddar cheese, pepper jack cheese, and cream cheese. Use a spatula or a hand mixer on low speed to mix until the cheeses are well combined.
  2. Add the mayonnaise, diced pimientos, Worcestershire sauce, onion powder, ground black pepper, smoked paprika, and garlic powder into the bowl. Stir the ingredients until well incorporated.
  3. Serve immediately or chill in the refrigerator before serving.
  4. Serve with Ritz crackers or vegetables.
Mixing the pimento cheese in a bowl.

How to store pimento cheese

If you're preparing this cheese to serve at a party or family gathering, it's best not to leave it out for longer than 2 hours. This is when bacteria can start to grow. When ready to store, transfer the cheese to an airtight container or jar with a tight sealing lid.

How long can pimento cheese last in the fridge? When properly stored and in the fridge, your pimento cheese will be freshest for up to a week.

Can I freeze pimento cheese? I wouldn't recommend freezing pimento cheese. Freezing can alter the texture and consistency of the spread. Refrigerate for best results.

⭐Tanya's Top Tips⭐

  • Use the smoked paprika...the flavor is amazing. If you don't have smoked paprika, use regular paprika...but man, the smoked is my favorite.
  • I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
  • If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.

How to serve

While you can enjoy pimento cheese on just about anything. Enjoy a dollop of pimento cheese on or with any of the following tasty dishes:

Serve pimento cheese as a dip or a spread at your next party. Here are just a few ideas for dipping or spreading:

  • Ritz crackers or Seed crackers
  • Carrot sticks or Celery sticks
  • Crostini, or Crusty bread slices
  • Assorted sliced bell peppers
Pimento cheese served in a bowl next to crackers.

Popular Substitutions & Additions

We've already kicked this dip up a notch by adding pepper jack cheese, but you can make it your own with a few additions. Try any of these to level up your pimento cheese dip:

  • Diced jalapenos for heat and crunch.
  • Diced pickles for a tangy crunch.
  • Crispy Bacon for another savory and smoky element.
  • Sun Sun-dried tomatoes add sweetness and smokiness.
  • Add a hint of nuttiness with chopped toasted pecans or walnuts.

FAQ's

What are pimento peppers?

Pimento, also known as pimiento peppers, is a cherry pepper. This large, heart-shaped pepper is slightly sweeter and more aromatic than a regular red bell pepper. The peppers come in a variety of colors and heat levels, but primarily, the sweet variety is used in things like this pimento cheese or the insides of salty green olives.

My pimento cheese is separating after refrigeration; what do I do?

If you notice any separation, before serving, give the cheese a gentle stir to redistribute the ingredients and flavors throughout.

Expert Tips

  • I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
  • If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.

Looking for more dip recipes? Try these out:

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

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

Pimento Cheese Recipe

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

Ingredients

  • 8 oz extra sharp cheddar cheese grated
  • 8 oz pepper jack cheese grated
  • 4 ounces of cream cheese softened
  • ¾ cup mayonnaise
  • 4 ounces jar diced pimientos drained
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Ritz crackers or cut vegetables for serving

Instructions

  • In a large mixing bowl, combine the grated cheddar cheese, pepper jack cheese, and cream cheese. Use a spatula or a hand mixer on low speed to mix until the cheeses are well combined.
  • Add the mayonnaise, diced pimientos, Worcestershire sauce, onion powder, ground black pepper, smoked paprika, and garlic powder into the bowl. Stir the ingredients until well incorporated.
  • Serve immediately or chill in the refrigerator before serving.
  • Serve the Pimento Cheese with Ritz crackers or vegetables.

Notes

  • I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
  • If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.

Nutrition

Serving: 1g | Calories: 280kcal | Carbohydrates: 2g | Protein: 10g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 364mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 764IU | Vitamin C: 10mg | Calcium: 287mg | Iron: 0.5mg

Peanut Butter Cup Martini

by Leave a Comment

The Peanut Butter Cup Martini expertly marries creamy peanut butter and rich chocolate flavors together, reminiscent of our favorite peanut butter cup candy. A comforting and nostalgic throwback is what truly makes it an awesome choice for any occasion. This post is for persons over the age of 21.

Finished peanut butter cup martini.

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

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

I've been working on expanding our home bar, and one of my favorite liquors we have added is peanut butter whiskey. It's sweeter than traditional whiskey and tastes exactly like peanut butter. That makes it perfect to use a peanut-flavored drink, hence this peanut butter cup martini.

This is a fun cocktail to make around Halloween and Christmas time. When everyone is enjoying their cookies and candies, you can be sipping on this indulgent drink! Plus, who doesn't love this classic combination of peanut butter and chocolate?

Add a little sweetness and warmth to your holidays with other martinis like this one. Try our Sour Apple Martini, Pecan Pie Martini, Bourbon Martini, or this Espresso Martini.

Finished peanut butter cup martini.

Ingredients for a Peanut Butter Cup Martini

  • Chocolate syrup for garnish - This isn't a requirement, but a great way to garnish your drink and make it pretty.
  • Peanut butter whiskey - I use Screwball Peanut Butter Whiskey in this recipe.
  • Whipped cream vodka - You could also use vanilla flavored vodka as well.
  • Cocoa loco - A chocolate flavored liqueur.
  • Half-and-half - You could also use heavy-cream or milk as a substiute.
peanut butter cup martini ingredients.

Tools needed for this recipe

  • Cocktail Shaker
  • Chilled Martini Glass

How To Make A Peanut Butter Martini

Garnish a martini glass with chocolate syrup on the inside.

martini glass garnished with chocolate syrup.

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

Ingredients added to the shaker cup.

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

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

martini being poured into the glass.

A martini made with whiskey?

A martini with whiskey? Absolutely! Martinis are traditionally made with gin or vodka, this recipe shakes things up by using peanut butter whiskey for a nutty, unique twist. It's smooth, playful, and irresistibly delicious – a perfect spin on the classic.

How to Garnish a Martini Glass with Chocolate

To garnish a martini glass with chocolate, hold the glass at an angle and use the sauce bottle to drizzle or squeeze the chocolate inside, creating swirls, zigzags, or any pattern you like. Gently rotate the glass as you apply the sauce to get an even design. Once your pattern is set, pour the martini into the glass, being careful not to disrupt the chocolate design.

How to best serve a peanut butter cup martini

Most cocktails are best served in a chilled glass. This is the same for our peanut butter cup martini. If you're planning a party, it's easier to prep the glasses with garnish first and then stick them in the freezer. Once your cocktail is served, the chocolate won't be in a hurry to melt and sink to the bottom of your glass.

And of course, don't forget a peanut butter cup candy!

Finished peanut butter cup martini.

Peanut Butter Cup Martini Recipe Variations

Delicious on its own, there are still couple ways to make this your own.

  • Garnish: Drizzle the inside of your glass with creamy peanut butter. You can also rim the glass with peanut butter and dip it in pieces of broken peanut butter cups.
  • Coffee: Coffee and chocolate go very well together. Swap out half of the cocoa liquor with a coffee-based liquor or chilled espresso.
  • Dairy Free: Create a dairy free cocktail by swapping out the half and half with plant based alternative.

FAQ's

My martini tastes too sweet/too strong, what can I do?

Balance is key in a martini. If it's too strong, reduce the amount of whiskey and increase the cream or non-alcoholic components. If it's too sweet, increase the whiskey slightly or add a dash of unsweetened cocoa powder to cut through the sweetness.

I don't have a cocktail shaker, how can I make a martini without one?

If you don’t have a cocktail shaker, you can use a mason jar with a tight lid or stir the ingredients vigorously in a glass with a long spoon. The key is to mix the ingredients thoroughly.

How can I make my peanut butter martini creamier?

To make your martini creamier, increase the amount of half-and-half. A small scoop of vanilla ice cream can also be a decadent and extra creamy addition.

Expert Tips

  • For a visually appealing garnish, you can create a swirl or zigzag pattern with the chocolate syrup inside the martini glass. This not only adds flavor but also makes the cocktail more visually appealing.
  • Cocoa Loco and Whipped Cream Vodka Substitutes: If Cocoa Loco isn't available, you can substitute it with another chocolate liqueur or even a chocolate-flavored vodka, adjusting the sweetness as necessary. You can also sub the whipped cream vodka with vanilla vodka.

Looking for more cocktail recipes? Try these out:

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

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

Peanut Butter Cup Martini

The Peanut Butter Cup Martini expertly marries creamy peanut butter and rich chocolate flavors together, reminiscent of our favorite peanut butter cup candy. A comforting and nostalgic throwback is what truly makes it an awesome choice for any occasion.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: peanut butter cup martini
Servings: 1 cocktail
Calories: 268kcal
Author: Tanya Harris

Equipment

Ingredients

  • Chocolate syrup for garnish
  • 2 ounces Peanut butter whiskey
  • 1 ounce whipped cream vodka
  • 1 ounce cocoa loco
  • 1 ounce half-and-half

Instructions

  • Garnish a martini glass with chocolate syrup on the inside.
  • Fill a shaker with ice. Pour the peanut butter whiskey, cocoa loco, whipped cream vodka, and half-and-half into the shaker.
  • Shake well for about 10-15 seconds. Strain into a chilled martini glass.
  • Optional: Garnish with chocolate shavings or a mini peanut butter cup.

Notes

  • For a visually appealing garnish, you can create a swirl or zigzag pattern with the chocolate syrup inside the martini glass. This not only adds flavor but also makes the cocktail more visually appealing.
  • Cocoa Loco and Whipped Cream Vodka Substitutes: If Cocoa Loco isn't available, you can substitute it with another chocolate liqueur or even a chocolate-flavored vodka, adjusting the sweetness as necessary. You can also sub the whipped cream vodka with vanilla vodka.

Nutrition

Serving: 1g | Calories: 268kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 38mg | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 0.02mg

The Juiciest Air Fryer Turkey Burgers (Seasoned and Flavorful)

by 82 Comments

These Air Fryer Turkey Burgers are juicy, delicious, and full of amazing flavor. I use my healthy secret ingredient to keep these turkey burgers nice and juicy with no added oil or butter.

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

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

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

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

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

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

A Quick Look at the Ingredients

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

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

How to make Air Fryer Turkey Burgers

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

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

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

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

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

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

four raw turkey burgers laying on parchment paper

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

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

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

air fryer turkey burger with bun and lettuce and tomato

How to make burgers from frozen in the Air Fryer

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

How to Add Cheese to These Burgers

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

Storage Options

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

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

Tanya's Top Tips

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

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

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

How I Make These Juicy Turkey Burgers (Video)

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

air fried turkey burger with lettuce, tomato, and onion on white plate
Print Recipe
4.83 from 63 votes

The Juiciest Air Fryer Turkey Burgers

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

Savory Southern Smothered Turkey Wings

by 52 Comments

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.

Five smothered turkey wings on a white plate.

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

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

Turkey isn't just for Thanksgiving and Christmas! This Southern smothered turkey wings recipe can be enjoyed all year round, and let me tell you, they are nothing short of delicious!

Seasoned turkey wings are roasted, and then a rich homemade turkey gravy is made from the drippings, for a bite full of flavor.

This recipe takes a little time to make, but the good news is that they actually require very little hands on time, and it's a really straight forward recipe that's made with a few simple ingredients.

Be sure to try my Air Fryer Turkey Breast and Air Fryer Turkey Burgers too!

Two smothered turkey wings served on rice.

How to make smothered turkey wings

Preheat oven to 375 degrees Fahrenheit. Place the turkey wings in a roasting pan and drizzle them with the olive oil.

In a small bowl, mix the salt, pepper, smoked paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Sprinkle the seasonings over the wings making sure to cover both sides of the wings.

Seasoned turkey wings in a roasting pan.

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

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

After removing the wings from the oven, pour the drippings into a measuring cup (or a something to make it easier to pour).

To make the gravy: Heat the butter in a large skillet over medium heat. Once butter starts bubbling, add the onions and garlic cloves into the skillet. Cook until soft.

Softening the onions in a skilet.

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

Stirring the flour into the onions.

Stir in the pan drippings from the wings, then slowly stir in the stock. Let the mixture simmer for about 5-7 minutes until it thickens a little.

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

Then pour the gravy over the wings.

Gravy poured over the baked turkey wings.

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

Serve and enjoy.

Smothered turkey wings in a roasting tin ready to serve.

Can you make it ahead of time?

These smothered turkey wings are best served as soon as they are ready so that the wings are nice and juicy. You can do the first bake of the chicken wings, make the gravy a few hours ahead, and then do the final cook when you are ready to serve.

If you have leftovers, store them covered in the fridge for up to 4 days. Reheat in the oven at 360 degrees Fahrenheit, covered with foil, until warmed through. You can also freeze any leftovers.

Can you make this with other cuts of turkey?

This recipe is delicious with turkey wings, but you can also make it with turkey legs and thighs as well. Cooking times remain pretty much the same, but use an instant-read thermometer to check that they are fully cooked through. They should register at 165 degrees Fahrenheit.

What do you serve them with?

I love serving these smothered wings on white rice, and mashed potatoes will also work great. Serve them up with your favorite veggie sides like Instant Pot Green Beans and Southern Candied Sweet Potatoes. And if you're looking for other smothered recipes, you'll love these smothered pork chops and this smothered chicken recipe too.

Cooked turey wings and gravy ready to serve.

Recipe Notes and Tips

  • Pat the wings dry before seasoning them to help get the skin nice and crispy.
  • Use an instant-read thermometer to check that the wings are cooked through. They should register at least 165 degrees Fahrenheit.
  • Larger wings will take longer to cook. Cook the wings until tender and the meat falls easily off the bone.
What temperature will turkey fall off the bone?

Turkey is safe to eat at 165°F. However, for tender meat that falls off the bone, it should be cooked to 185-200°F. This allows the connective tissue to fully break down.

Can I freeze the leftovers?

Yes, smothered turkey wings can be frozen. They can be stored in the refrigerator for up to 4 days or frozen for longer storage. When reheating, allow the dish to thaw completely in the refrigerator before baking.

Does this recipe work with chicken wings?

You can use this recipe with chicken wings, but since they are smaller, you will need to reduce the cooking time. A meat thermometer can help ensure they are cooked properly.

I hope you like these smothered turkey wings as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

More Turkey Recipes

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

Savory Southern Smothered Turkey Wings Recipe

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: how to cook turkey wings, oven roasted turkey wings, turkey wings with gravy
Servings: 4 servings
Calories: 765kcal
Author: Tanya Harris

Ingredients

Turkey Wings

  • 3-4 pounds turkey wings split into flats and drums
  • 3 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons kosher salt
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 1 large yellow onion sliced
  • 1 green bell pepper sliced

Gravy

  • 4 Tablespoon unsalted butter
  • 1 yellow onion thinly sliced
  • 2 garlic cloves minced
  • ⅛ teaspoon rubbed sage
  • ¼ teaspoon smoked paprika
  • ¼ cup all purpose flour
  • Pan drippings from wings
  • 2 cups turkey stock or chicken stock room temperature
  • Salt and pepper to taste

Instructions

  • Preheat oven to 375F. Place the turkey wings in a roasting pan and drizzle them with the olive oil.
  • In a small bowl, mix the salt, pepper, smoked paprika, cayenne pepper, dried thyme, garlic powder, and onion powder. Sprinkle the seasonings over the wings making sure to cover both sides of the wings.
  • Top the wings with the sliced onions and bell peppers and cover with foil. Bake for 1 hour and 15 minutes.
  • After removing the wings from the oven, pour the drippings into a measuring cup (or a something to make it easier to pour).
  • To make the gravy: Heat the butter in a large skillet over medium heat. Once butter starts bubbling, add the onions and garlic cloves into the skillet. Cook until soft.
  • Then stir in the sage, smoked paprika, and flour. Cook for 1-2 more minutes.
  • Stir in the pan drippings from the wings, then slowly stir in the stock. Let the mixture simmer for about 5-7 minutes until it thickens a little.
  • Then pour the gravy over the wings. It will thicken more in the oven. Bake the wings uncovered for 35-40 more minutes or until they are tender. Serve with rice.

Video

Notes

  • Pat the wings dry before seasoning them to help get the skin nice and crispy.
  • Use an instant read thermometer to check that the wings are cooked through. They should register at 165F.
  • Larger wings will take longer to cook. Cook the wings until tender and the meat falls easily off the bone.

Nutrition

Calories: 765kcal | Carbohydrates: 22g | Protein: 52g | Fat: 52g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1476mg | Potassium: 921mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1530IU | Vitamin C: 29mg | Calcium: 79mg | Iron: 5mg

This post was originally published on July 29, 2021. It has been updated with additional helpful information.

Slow Cooker Mulled Wine

by Leave a Comment

There is nothing more warming over the winter months than a glass of mulled red wine. This Slow Cooker Mulled Wine is spiced red wine with a blend of cloves, cinnamon, and star anise, sweetening it with honey and adding slices of fresh orange for a festive citrus twist. This post is intended for an audience of 21 and over only.

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

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

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

Mulled wine is a classic festive drink, perfect for gatherings of family and friends as the recipe is easily doubled or tripled to cater for larger groups.

Making mulled wine in the slow cooker proved to be a hit, as the slow temperature means you can leave it for an hour or two and don't have to stay close to the stove ensuring it doesn't boil or reduce too much.

What I love most about mulled wine is how little preparation is required. You can prepare the mulled wine, leave it on low and head out for a winter walk knowing there will be a glass of something delicious to warm you up when you get home.

If, like me, you enjoy a warm cocktail over the winter months, try some of my favorite recipes. My Bourbon Hot Toddy, Irish Coffee and Turtle Coffee Recipe are sure to fill you with festive cheer, warming you from the inside out! Also, lets not forget the kids over the festive holiday, my Shamrock Mint Hot Chocolate is perfect.

Mulled wine ingredients

Here's what you will need to make my slow cooker mulled wine recipe:

Slow cooker mulled wine recipe ingredients.
  • Wine - I use a 750 ml bottle of red wine to serve 4-6 people. Opt for a full bodied wine like Merlot or Cabernet Sauvignon.
  • Spices - I make a sachet of mulling spices by combining cinnamon sticks, whole cloves and whole star anise.
  • Honey - use any variety of honey to add a touch of sweetness.
  • Orange - I use a whole orange, sliced, to add a sweet citrus flavor to the mulled wine.
  • Brandy - I add brandy to the mulled wine to warm through just before serving as it adds depth of flavor.

Equipment required

  • Slow Cooker - to gently heat and combine the flavors of the mulled wine.
  • Cheesecloth - to make a sachet for your spices.
  • String - to tie the cheesecloth sachet.
  • Ladle - for serving the mulled wine.
  • Measuring cups and spoons - for accurately measuring wine, spirits, and sweeteners.
  • Knife and cutting board - for slicing any fruit additions like oranges or lemons.
  • Serving glasses or mugs - opt for heat-resistant glasses or mugs for serving the mulled wine.

How to make Mulled Wine in the Slow Cooker

Place the whole cloves, cinnamon sticks, and whole star anise into a piece of cheesecloth.

Gather the edges of the cheesecloth and tie it securely with a string to create a spice sachet.

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

Pour the 750ml bottle of Merlot or Cabernet Sauvignon into the insert of a 2-quart slow cooker.

Add the sachet to the slow cooker, then add the honey and sliced oranges and stir.

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

Cover and set the slow cooker to low heat. Let it simmer for 1 to 2 hours.

When 10 minutes are left, add the brandy. This will ensure that the brandy does not cook off.

Serve warm from the slow cooker, garnished with an orange slice or cinnamon stick if desired.

A ladle filled with mulled red wine.

Expert Tips

These tips will help you make the best mulled wine recipe you've ever tried. 

  • The flavor of the mulled wine depends on the red wine, but you don't need to buy an expensive wine. Use a good quality bold and fruity red wine, one that you would like to drink on it's own. I recommend a Merlot, Cabernet Sauvignon or a Shiraz.
  • Scale the recipe by using a larger slow cooker and increasing the ingredients. You can double or triple the recipe. 
  • Unless doubling up the recipe, don’t be tempted to add more spices, or the finished drink will be out of balance and can be quite overpowering.
  • To make mulled wine ahead of time, prepare the recipe as usual. Once done, let it cool, then store it in the refrigerator in an airtight for up to 3 days.
  • To reheat, warm it gently over low heat to ensure the alcohol doesn't evaporate and the flavors stay intact.

Flavor variations

  • If there is a spice you don't like you can always leave it out.
  • The honey can be substituted for maple syrup or brown sugar.
  • I've used sliced oranges, but you could substitute with mandarins or clementines.
  • Mulled red wine is delicious, but you can swap the red wine for cider and make slow cooker mulled cider.
Two glass cups filled with mulled wine and topped with a slice of mulled orange with whole spices set alongside.

FAQs

Can you overheat mulled wine?

Yes you can. To key to making good mulled wine is to take it up to temperature slowly, so that it is warm, but not boiling hot. Overheating and boiling mulled wine will cook off the alcohol and can leave the mulled wine tasting bitter.

Why make mulled wine in a slow cooker?

Making mulled wine in the slow cooker means that you heat the wine gently over a long period, allowing all the flavors of the orange and spices to meld together. The low temperature of a slow cooker only brings the liquid up to a gentle simmer, which means you retain all the flavor as the wine and alcohol doesn't burn off, reduce and become syrupy.

Does the alcohol in red wine evaporate in the slow cooker?

A slow cooker cooks slowly and at a lower temperature, which means the alcohol doesn't reduce, cook down and burn off.

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

Two glass cups filled with mulled wine and topped with a slice of mulled orange with whole spices set alongside.
Print Recipe
No ratings yet

Slow Cooker Mulled Wine

Slow Cooker Mulled Wine is a simple recipe, spicing the red wine with a blend of cloves, cinnamon and star anise, sweetening it with some honey and adding slices of fresh orange for a festive citrus twist.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Drinks
Cuisine: Italian
Keyword: best slow cooker mulled wine, mulled red wine, mulled wine recipe, traditional mulled wine recipe
Servings: 6
Calories: 145kcal
Author: Tanya Harris

Equipment

Ingredients

  • 750 ml bottle of red wine Merlot or Cabernet Sauvignon
  • ½ tablespoon whole cloves
  • 2 cinnamon sticks
  • 2 whole star anise
  • 1 tablespoon honey
  • 1 medium orange rinsed, dried and sliced
  • 2 tablespoon brandy

Instructions

  • Place the whole cloves, cinnamon sticks, and whole star anise into a piece of cheesecloth. Gather the edges of the cheesecloth and tie it securely with a string to create a spice sachet.
  • Pour the 750ml bottle of Merlot or Cabernet Sauvignon into the insert of a 2-quart slow cooker.
  • Add the sachet to the slow cooker, then add the honey and orange slices and stir.
  • Cover and set the slow cooker to low heat. Let it simmer for 1 to 2 hours.
  • When 10 minutes are left, add the brandy.
  • Serve warm from the slow cooker, garnished with an orange slice or cinnamon stick if desired.

Notes

  • Scale the recipe by using a larger slow cooker and increasing the ingredients. You can double or triple the recipe. 
  • To make mulled wine ahead of time, prepare the recipe as usual. Once done, let it cool, then store it in the refrigerator in an airtight for up to 3 days.
  • To reheat, warm it gently over low heat to ensure the alcohol doesn't evaporate and the flavors stay intact.

Nutrition

Calories: 145kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Sodium: 6mg | Potassium: 215mg | Fiber: 1g | Sugar: 6g | Vitamin A: 57IU | Vitamin C: 12mg | Calcium: 35mg | Iron: 1mg

Coquito

by Leave a Comment

Coquito, a creamy and dreamy Puerto Rican holiday drink. This festive concoction is rich, sweet, and infused with the warming flavors of the tropics, making it a perfect choice for holiday gatherings or cozy evenings. This post is for persons over the age of 21.

a bottle of coquito with a sealed lid

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

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


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

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

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

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

coquito being poured into glass

Ingredients For Coquito

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

Tools needed for this recipe

  • Blender
  • Jar for storage
  • Funnel

How To Make Coquito

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

All ingredients are added to the blender for the coquito.

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

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

Once chilled, give the Coquito a good stir or shake (if it’s in a bottle). Serve it in small glasses or cups. Garnish each serving with a sprinkle of ground nutmeg and a cinnamon stick. Serve and enjoy.

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

How to serve a Coquito Cocktail

  • Serve Coquito chilled in small glasses.
  • Garnish with a light dusting of nutmeg and a cinnamon stick for a festive touch.
  • Pair with light pastries or cookies for a delightful holiday treat.

How to store Coquito

Refrigeration: Store Coquito in the refrigerator for up to 4-6 weeks. Keep it in a tightly sealed bottle or jar to maintain its flavor. Shake well before serving, as the ingredients may separate over time.

Freezing: You can also freeze any leftover Coquito! For an easy experience, freeze in silicone ice cube trays. This can be frozen for up to 1 month.

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

Substitutions & Additions

  • Garnishes: In addition to cinnamon and nutmeg, garnish the inside or rim of your glass with a chocolate or caramel drizzle.
  • Spice Variations: If you’re not a fan of cinnamon or nutmeg, try cardamom or a pinch of clove for a different spice profile.
  • Dairy-Free Alternatives: For a lactose-free or vegan version, substitute sweetened condensed milk and evaporated milk with coconut condensed milk and coconut cream. This will maintain the creamy texture while keeping it dairy-free.

Expert Tips

  • Let the coquito sit in the refrigerator for at least 2 hours before serving; ideally, leave it overnight for optimal flavor blending.
  • Remember to use cream of coconut, not coconut milk, as they differ – cream of coconut includes added sugar, unlike coconut milk.
  • For a smooth consistency, blend for 1-2 minutes, ensuring the ground spices are fully integrated with the milk.
  • Stain the coquito if that's your preference. The cream of coconut can impart a few solid bits into the cocktail. Simply strain them out if you want.

FAQ's

Can I make a non alcoholic version of Coquito?

Absolutely! For a non-alcoholic version, simply omit the rum. The drink will still have its delightful creamy and spiced flavor. Replacing the rum with a zero-proof option, or just adding a splash of rum extract, is also ideal if you want to maintain the original flavors. Try Sans Bar or Lyres for some great nonalcoholic spirit alternatives.

Is Coquito similar to Eggnog?

Coquito is often compared to eggnog due to its creamy texture and use of spices, but it's unique with its tropical coconut twist and doesn't contain eggs.

Looking for more cocktail recipes? Try these out:

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

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

Coquito

Coquito, a creamy and dreamy Puerto Rican holiday drink. This festive concoction is rich, sweet, and infused with the warming flavors of the tropics, making it a perfect choice for holiday gatherings or cozy evenings. 
Prep Time10 minutes
Refrigeration Time2 hours
Total Time2 hours 10 minutes
Course: Cocktails
Cuisine: Caribbean
Keyword: coquito
Servings: 6 servings
Calories: 165kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 1 15 oz can cream of coconut (Coco Lopez)
  • ½ teaspoon vanilla extract
  • ½ ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 ¼ cup white Puerto Rican White Rum
  • ½ cup Spiced Rum
  • Ground Nutmeg and Cinnamon stick for garnish

Instructions

  • Add the sweetened condensed milk, evaporated milk, cream of coconut, vanilla extract, ground cinnamon, nutmeg, white rum, and spiced rum in a large blender. Blend everything together on medium speed until the mixture is smooth and evenly combined, about 1-2 minutes.
  • Transfer the mixture from the blender into a large pitcher or bottle. Refrigerate it for at least 2 hours, but overnight is best.
  • Once chilled, give the Coquito a good stir or shake (if it’s in a bottle). Serve it in small glasses or cups. Garnish each serving with a sprinkle of ground nutmeg and a cinnamon stick. Serve and enjoy.

Notes

  • Let the coquito sit in the refrigerator for at least 2 hours before serving; ideally, leave it overnight for optimal flavor blending.
  • Remember to use cream of coconut, not coconut milk, as they differ – cream of coconut includes added sugar, unlike coconut milk.
  • For a smooth consistency, blend for 1-2 minutes, ensuring the ground spices are fully integrated with the milk.

Nutrition

Serving: 1g | Calories: 165kcal | Carbohydrates: 1g | Protein: 0.04g | Fat: 0.1g | Saturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 5mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 4mg | Iron: 0.1mg

Sweet Potato Waffles

by Leave a Comment

If waffles are your thing, then you are going to love these Sweet Potato Waffles. Using a basic waffle batter, I add mashed sweet potatoes and maple syrup for sweetness and some pumpkin pie spice for a touch of warming spice. Once cooked, finish off with butter and a drizzle of maple syrup and you have the perfect weekend breakfast.

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

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

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

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

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

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

Ingredients

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

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

Equipment needed for this recipe

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Ladle
  • Waffle iron

How to make sweet potato waffles

Combine the all-purpose flour, baking powder, pumpkin pie spice, and kosher salt in a large mixing bowl. Whisk these dry ingredients until well mixed. Set aside.

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

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

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

Add the wet ingredients to the dry ingredients and whisk just until combined.

Gently fold in the mashed sweet potato puree until it's incorporated into the batter.

A whisk and bowl of sweet potato waffle batter.

Preheat your waffle iron according to the manufacturer's instructions and lightly coat it with oil or butter.

Pour enough batter into the waffle iron to just cover the waffle grid.

Sweet potato waffles in a waffle iron.

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

Four cooked sweet potato waffles in a waffle iron.

Carefully remove the waffle and serve immediately with your choice of toppings, such as powdered sugar and additional maple syrup.

Repeat with the remaining batter.

Expert Tips

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

  • Don't over-mix the waffle batter; mix only enough to bring the batter together and smooth out any lumps. Over mix, and you will have dense waffles.
  • While you can cook the batter immediately, I like to allow the waffle batter to rest while the waffle iron heats up. This helps the waffles become airy and fluffy. 
  • If the batter seems too thick or thin, adjust by adding a touch more milk or flour respectively to achieve the desired consistency.
  • To stop the batter from sticking, grease the waffle iron with butter or oil between each batch of waffles.
  • When I have leftover sweet potato, I mash it and store it in an airtight bag in the freezer. I am ready to whip up a batch of these waffles or my Sweet Potato Pancakes later.
A stack of sweet potato waffles topped with butter with maple syrup being poured over.

Flavor variations!

  • For an extra flavor boost, add a handful of chopped nuts or dried fruit to the batter before cooking. They'll complement the rich sweetness of the sweet potato beautifully.
  • Stir some fresh blueberries through the waffle batter.
  • Stir some milk or dark chocolate chips through the batter just before cooking.
  • I've added pumpkin pie spice, but you could substitute it with other ground spices like cinnamon, ginger, or nutmeg, or try an apple pie spice blend.
  • This recipe would also work with squash or pumpkin puree.

What to serve with sweet potato waffles

A stack of sweet potato waffles makes the perfect breakfast or brunch dish. When it comes to topping your waffles, the options are endless:

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

How to store

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

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

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

FAQs

Why are my waffles dense and heavy?

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

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

Why are my waffles soggy?

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

Are sweet potato waffles healthy?

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

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

Can you put sweet potato waffles in the toaster?

Yes, leftover waffles can be reheated in the toaster.

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

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

Sweet Potato Waffles

Mashed sweet potatoes are added to a basic waffle batter, then maple syrup is added for sweetness and some pumpkin pie spice for a touch of warming spice. Once cooked, finish off with butter and a drizzle of maple syrup.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: best sweet potato waffles, easy sweet potato waffles, healthy sweet potato waffles
Servings: 6
Calories: 291kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 ½ cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon pumpkin pie spice
  • ½ teaspoon kosher salt
  • 2 large eggs lightly beaten
  • ¾ cup milk
  • ¼ cup unsalted butter melted
  • ¼ cup maple syrup
  • ½ cup mashed sweet potato puree
  • 1 teaspoon vanilla extract
  • oil or butter for waffle iron

Instructions

  • Combine the all-purpose flour, baking powder, pumpkin pie spice, and kosher salt in a large mixing bowl. Whisk these dry ingredients until well mixed. Set aside.
  • In a separate bowl, whisk together the eggs, milk, melted unsalted butter, and maple syrup until smooth.
  • Add the wet ingredients to the dry ingredients and whisk just until combined.
  • Gently fold in the mashed sweet potato puree until it's incorporated into the batter.
  • Preheat your waffle iron according to the manufacturer's instructions and lightly coat it with oil or butter.
  • Pour enough batter into the waffle iron to just cover the waffle grid.
  • Close the waffle iron and cook according to the manufacturer's instructions, usually for about 5 minutes, until the waffle is golden brown.
  • Carefully remove the waffle and serve immediately with your choice of toppings, such as powdered sugar and additional maple syrup.
  • Repeat with the remaining batter.

Notes

  • Don't over-mix the waffle batter; mix only enough to bring the batter together and smooth out any lumps. Over mix, and you will have dense waffles.
  • While you can cook the batter immediately, I like to allow the waffle batter to rest while the waffle iron heats up. This helps the waffles become airy and fluffy. 

Nutrition

Calories: 291kcal | Carbohydrates: 41g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 240mg | Potassium: 452mg | Fiber: 2g | Sugar: 11g | Vitamin A: 4852IU | Vitamin C: 5mg | Calcium: 170mg | Iron: 2mg

How to make Turkey Stock (from the carcass)

by Leave a Comment

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

Jars of cooked and cooled turkey stock.

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

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

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

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

Ingredients

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

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

Equipment needed

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

How to make turkey stock from the carcass

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

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

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

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

Add the onions, carrot, and celery to the pot and allow to simmer for another 2 hours, occasionally skimming any fat or scum that rises to the surface.

Add the parsley, thyme, bay leaf, and black peppercorns and allow to simmer for an additional 30 minutes.

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

Strain the stock by removing all the solids from the liquid. You can pour it through a strainer or a strainer lined with cheesecloth. At this stage you can season the stock with salt to taste.

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

Use the stock immediately or allow it to cool quickly before refrigerating or freezing. Use the stock in any recipe that calls for broth or stock.

Other cooking methods

This recipe is easily adapted to suit other methods of cooking and I've detailed those below.

How to make turkey stock in Instant Pot

Add the turkey carcass to the Instant Pot along with the remaining ingredients, except for the salt. Cover the pressure cooker and cook on high pressure for 30 minutes, then allow the pressure cooker to naturally release for 10 minutes.

How to make turkey stock in slow cooker

Add all the ingredients, except for the salt, into a slow cook and cook on low for 6-8 hours. 

Four jars of cooked and cooled turkey stock.

How to cool stock quickly?

You can add the turkey stock to smaller containers to allow it to cool quickly. I prefer to add it to smaller mason jars. Alternatively you can follow the steps below:

Or you could also add ice to a large bowl and pour some of the stock in a smaller bowl.

A large bowl with ice cubes in the base.

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

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

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

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

Uses for turkey stock

Good quality homemade stock can be used in a variety of dishes. It will really enhance the flavour of any gravy and makes a great base for soups and stews.

Recipe tips

  • When preparing your turkey stock, ensure it only simmers gently, as boiling can lead to a cloudy stock with diminished flavors.
  • I use a large stock pot with a strainer when making stock. It allows me to remove the solids from the liquid easily. 
  • Once the broth has cooled in the refrigerator overnight, you can easily skim off the fat that has risen to the surface with a spoon.
  • Don't season the stock with salt during the cook as you will ruin the flavor. As it bubbles away, the stock reduces and you can end up with really salty stock. Instead I season the stock to taste once it has been reduced, or season the food I am adding the stock to.
Jars of cooked and cooled turkey stock.

How do you store turkey stock?

To refrigerate: Once cooked allow the stock to cool in the jar or container, then when cold fit with a lid and place in the refrigerator for 3-4 days. When ready to use ensure you heat the stock up to piping hot.

To freeze: Once cooked allow the stock to cool completely and place into an airtight container with a tight fitting lid. Store in the freezer for up to 3 months. Defrost thoroughly and reheat it to piping hot before serving.

FAQs

Is turkey broth the same as turkey stock?

Although very similar, turkey stock is made with the carcass and bones of the turkey, while turkey broth also includes raw turkey meat. So broth has a slightly richer flavor than stock.

Is it worth making homemade turkey stock?

Homemade turkey stock always tastes better as you can tailor the recipe to suit. You can adjust the flavorings and aromatics, and also the amount of salt that you add to a homemade stock.

Is homemade turkey stock good for you?

Yes, homemade turkey stock is good for you as there are no unnecessary additives and preservatives in a homemade stock, just simple, natural ingredients.

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

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

How to make Turkey Stock (from the carcass)

This recipe explains how to make turkey stock from the carcass, some fresh aromatics and herbs, along with plenty black peppercorns.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Sauce, Seasoning
Cuisine: American
Keyword: homemade turkey stock, turkey stock with carcass
Servings: 32
Calories: 3kcal
Author: Tanya Harris

Equipment

  • large stock pot
  • Large sieve or colander
  • Ladle
  • Mason jars or similar for storage

Ingredients

  • 2 lbs turkey carcass and bones from a cooked turkey, meat removed
  • 8 ltrs cold water enough to cover the bones in a stockpot by 2 inches
  • 1 large onion chopped
  • 1 medium carrot chopped
  • 1 rib celery chopped
  • 6 stems fresh parsley
  • 4 stems fresh thyme
  • 1 bay leaf
  • ½ tablespoon black peppercorns
  • 1 tablespoon kosher salt or to taste

Instructions

  • Place the bones in a large stock pot. Cover the bones with cold water and place over medium heat. Bring the water to a gentle simmer.
  • Allow the bones to simmer for 1½ hours, skimming any fat or scum that rises to the surface.
  • Add the onions, carrot, and celery to the pot and allow to simmer for another 2 hours, occasionally skimming any fat or scum that rises to the surface.
  • Add the parsley, thyme, bay leaf, and black peppercorns and allow to simmer for an additional 30 minutes.
  • Strain the stock by removing all the solids from the liquid. You can pour it through a strainer or a strainer lined with cheesecloth. At this stage you can season the stock with salt to taste.
  • Use the stock immediately or allow it to cool quickly before refrigerating or freezing. Use the stock in any recipe that calls for broth or stock.

Notes

  • When preparing your turkey stock, ensure it only simmers gently, as boiling can lead to a cloudy stock with diminished flavors.
  • I use a large stock pot with a strainer when making stock. It allows me to remove the solids from the liquid easily. 
  • Add the stock to smaller containers to allow it to cool quickly. I prefer to add it to smaller mason jars. You could also add ice to a large bowl and pour some of the stock in a smaller bowl. Insert the smaller bowl into the large bowl, and add cold water to the side of the large bowl. This will allow the stock to be surrounded by cold water and will cool the stock faster. The stock should then be refrigerated or frozen. It will last in the fridge 3-4 days or can be frozen for up to 3 months. 
  • Once the broth has cooled in the refrigerator overnight, you can easily skim off the fat that has risen to the surface with a spoon.

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 233mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 347IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.1mg

Baked BBQ Chicken Thighs

by 4 Comments

My Baked BBQ Chicken Thighs are all about combining simple ingredients to create a mouthwatering oven-baked dinner. There's something irresistible and delicious about the combination of juicy, tender chicken with a rich, smoky BBQ glaze.

baked bbq chicken thighs being eaten from a plate.

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

I've always believed that the best recipes are those that bring people together, and this one is no exception. It's a personal favorite in my household because it's both incredibly delicious and incredibly easy to prepare. This foolproof recipe is soon to be a highlight at your dinner table as well.

If convenient oven-baked recipes are your thing, then you'll also love my Oven-Baked Pork Chops, Oven-Baked Hot Dogs, and the easiest Oven-Baked Rice.

A Quick Look at the Ingredients For Baked BBQ Chicken Thighs

baked bbq chicken thigh ingredients.

Tools needed for this recipe

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

How To Make Baked BBQ Chicken Thighs

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

Seasoned chicken thighs on a plate.

Step 2: In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the chicken thighs, ensuring they are well-coated.

Allow the chicken to sit with the spice mixture for 20 minutes. Believe me, this spice mixture, or my homemade BBQ seasoning, is much better than just salt and pepper.

Seasoned raw chicken thighs on a baking sheet.

Step 3: Line a baking sheet with parchment paper or lightly grease it with cooking spray. Add a baking rack on top of the sheet tray and spray the rack with cooking spray. Place the chicken thighs on the rack in a single layer, skin-side up. Bake in the preheated oven for about 35-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C).

Baked bbq chicken thighs on a baking sheet.

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

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

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

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

Step 6: Allow the chicken to rest for a few minutes before serving. Serve with additional BBQ sauce on the side, if desired.

How to store oven-baked BBQ chicken thighs

Before storing, allow cooked chicken to cool to room temperature first.

Refrigeration: Place the cooled chicken thighs in an airtight container. You can also wrap them in foil first. This helps to keep them moist and prevents them from absorbing other flavors from the fridge. Store in the refrigerator for up to 3-4 days.

Freezing: If you're looking to store them for a longer period of time, you can freeze the chicken thighs. Wrap each individually in foil or plastic wrap, then place them in a freezer-safe container or plastic bag. Store them for up to 4 months in the freezer.

Reheating: To reheat, place the chicken thighs in a 350F preheated oven until they are heated through. You can also reheat in the microwave, but this can sometimes dry out the meat.

Variations & Substitutions

  • Different Chicken Cuts: If you don't have chicken thighs, you can use chicken leg quarters, chicken drumsticks, wings, or even breasts. Instead of chicken, using turkey is perfectly acceptable. You may need to change the cooking time depending on the cut.
  • Spice Blends: Adjust the levels of smoked paprika or add chili flakes for a spicier version. Alternatively, remove some spice for a milder flavor. Add dry herbs like thyme or rosemary for an earthy, aromatic flavor.
  • Swapping Sauces: You'll truly love this recipe when you use the BBQ sauce you prefer. Whether it's a homemade or store-bought sauce, I suggest a smoky-flavored BBQ sauce. For another layer of flavor, find one that has some spice, honey, or hickory flavors.
  • Cooking Methods: This recipe can be made on the grill if that's your preferred method of cooking. A slow cooker is another method. With either one, I recommend bringing it back to the oven to create that crispy-skinned top.
baked bbq chicken thighs on a baking sheet topped with bbq sauce.

Tanya's Top Expert Tips and Tricks

  1. Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs for the best flavor and juiciness. The bone helps keep the meat moist, and the skin gets wonderfully crispy.
  2. Patting Dry is Crucial: Always pat your chicken thighs dry with paper towels before seasoning. This helps the skin get really crispy and ensures the spices stick better.
  3. Remove Excess Fat from the Chicken: Fatty chicken may lead to a lot of splatter in the oven. I like to remove excess fat from my chicken before baking.
  4. Let the Spice Marinate: If time allows, let the chicken sit with the spice rub for at least 20 minutes or even overnight in the fridge. This enhances the flavor.
  5. Broil for Extra Crispiness: If you desire a more caramelized crust, pop the sauced chicken under the broiler for a few minutes at the end of cooking, watching closely to prevent burning.

FAQ's

My chicken isn't getting crispy enough in the oven, what can I do?

If the chicken skin isn't crisping as you'd like, try increasing the oven temperature slightly or placing the chicken under the broiler for a few minutes towards the end of cooking. Just keep a close eye on it to prevent burning.

Can I prepare my chicken thighs ahead of time?

Yes, you can season the chicken thighs and keep them refrigerated for up to 24 hours before cooking. This can actually enhance the flavors as it gives the spices more time to penetrate the meat.

What to serve with Baked BBQ Chicken Thighs

Looking for more Chicken Thigh recipes? Try these out:

Save this Recipe to Pinterest

oven baked bbq pin image

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

baked bbq chicken thighs being eaten from a plate.
Print Recipe
4.34 from 3 votes

Baked BBQ Chicken Thighs

Our Baked BBQ Chicken Thighs are all about combining simple ingredients to create a mouthwatering oven-baked dinner. There's something irresistible and delicious about the combination of juicy, tender chicken with a rich, smoky BBQ glaze.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: baked bbq chicken thighs
Servings: 8 servings
Calories: 381kcal
Author: Tanya Harris

Equipment

Ingredients

  • 8 chicken thighs bone-in, skin-on
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • Cooking spray for rack
  • 1 cup BBQ sauce

Instructions

  • Preheat your oven to 425°F (200°C). Pat the chicken thighs dry with paper towels.
  • In a small bowl, mix the salt, black pepper, paprika, garlic powder, onion powder, and smoked paprika. Rub the spice mixture all over the chicken thighs, ensuring they are well-coated. Allow the chicken to sit with the spice mixture for 20 minutes.
  • Line a baking sheet with parchment paper or lightly grease it with cooking spray. Add a baking rack on top of the sheet tray and spray the rack with cooking spray. Place the chicken thighs on the rack in a single layer, skin-side up. Bake in the preheated oven for about 35-40 minutes or until the internal temperature of the chicken reaches 165°F (74°C).
  • Remove the chicken thighs from the oven and brush the BBQ sauce generously over the chicken thighs.
  • Return the chicken to the oven and bake for 10-15 minutes or until the BBQ sauce is bubbly and starting to caramelize.
  • Allow the chicken to rest for a few minutes before serving. Serve with additional BBQ sauce on the side, if desired.

Notes

  • Use a thick and smoky BBQ sauce with this recipe. My go-to is Sweet Baby Ray’s or my homemade BBQ sauce.
  • Feel free to use a BBQ rub to season the chicken before baking.

Nutrition

Serving: 1g | Calories: 381kcal | Carbohydrates: 16g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 771mg | Potassium: 391mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 255IU | Vitamin C: 0.3mg | Calcium: 26mg | Iron: 1mg

Oven Baked Pork Chops

by Leave a Comment

The perfect blend of juicy pork, flavorful spices, and fuss-free baking bring together this delicious Oven Baked Pork Chops recipe. Baked to perfection in less than 20 minutes, this is a great choice for a quick and easy weeknight dinner.

Oven baked pork chop on a spatula.

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

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

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

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

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

A baked pork chop cut in half on a plate.

Ingredients for oven baked pork chops

  • Pork Chops – Choose boneless for even cooking and easy eating. A thickness of 1 inch is ideal for achieving a juicy interior without overcooking.
  • Olive Oil – Used for coating the pork chops; it helps the seasonings stick and contributes to a crispy exterior. A good quality olive oil adds subtle flavor and aids in browning.
  • Homemade Pork Chop Seasonings:
    • Paprika – Adds a sweet and mild pepper flavor, enhancing the overall taste without overpowering.
    • Kosher Salt – Essential for seasoning; kosher salt's coarser grains distribute more evenly than fine table salt.
    • Garlic Powder – Provides a robust, earthy flavor, complementing the pork's natural taste.
    • Onion Powder – Adds a hint of sweetness and depth, pairing well with garlic.
    • Black Pepper – Gives a slight heat and sharpness, balancing the other seasonings.
    • Chili Powder – Offers a touch of spiciness and complexity, enhancing the pork's savory notes.
    • Dried Thyme – Its subtle, earthy flavor works well with pork, adding a hint of herbal aroma.
    • Dried Oregano – Brings a slightly bitter, pungent flavor, giving a Mediterranean touch to the dish.
    • Cayenne Pepper – A small amount adds a spicy kick, elevating the overall flavor profile.
Oven baked pork chop ingredients

Tools needed for this recipe

  • Deep baking dish
  • Meat thermometer

How To Make Oven Baked Pork Chops

Begin by preheating your oven to 375°F (190°C).

In a small bowl, mix the paprika, kosher salt, garlic powder, onion powder, black pepper, chili powder, dried thyme, dried oregano, and cayenne pepper. Set aside.

Arrange the pork chops in a 13x9 baking dish in a single layer. Drizzle the olive oil over the pork chops and rub it in. Rub the spice mixture all over the pork chops, ensuring they are well-coated on both sides.

Seasoned pork chops placed in a white baking dish.

Place the baking dish in the preheated oven, and bake the pork chops for about 18-22 minutes or until they reach an internal temperature of 140°F (60°C).

Once done, remove the pork chops from the oven and rest for about 5 minutes before serving, allowing the temperature to rise to 145°F (63°C).

Oven baked pork chops in the baking dish.

Spice Blend Variations

  • Herb Mix: Combine dried basil, parsley, and rosemary with a hint of garlic powder for a fragrant, herbaceous flavor profile.
  • Smoky BBQ: Mix smoked paprika with a touch of brown sugar, garlic powder, and onion powder for a sweet and smoky barbecue taste.
  • Mediterranean: Blend together oregano, thyme, garlic powder, and a pinch of ground coriander for a Mediterranean-inspired zest.
  • Tex-Mex Style: Create a lively Tex-Mex blend using cumin, chili powder, garlic powder, and a dash of cayenne pepper for some heat.
  • Sweet and Spicy: For a sweet yet spicy kick, mix cinnamon, nutmeg, allspice, and a small amount of cayenne pepper.
  • Lemon Pepper: Combine lemon zest, cracked black pepper, garlic powder, and dried dill for a fresh and tangy flavor.

Storage and Reheating Recommendations

Storing in the Fridge:

  • Allow the cooked pork chops to cool to room temperature before storing. This prevents moisture build-up. Place the pork chops in an airtight container or wrap them tightly in plastic wrap, aluminum foil, or both. When properly stored, oven baked pork chops can last in the fridge for up to 3-4 days.

Freezing:

  • Ensure the pork chops are completely cooled before freezing. This step is crucial to prevent ice crystals, which can affect texture. Individually wrap each pork chop in plastic wrap and then place them in a freezer bag or airtight container. This helps to prevent freezer burn. Pork chops can be stored in the freezer for up to 3 months.

Reheating:

  • If frozen, thaw your pork chops in the refrigerator overnight before reheating. Preheat your oven to 350°F (175°C). Place the pork chops in a baking dish and add a splash of water or broth to keep them moist. Cover with foil and reheat for about 10-15 minutes or until heated through. The added moisture and gentle heating in the oven help to keep the pork chops tender.
  • Microwave: For a quicker method, you can use the microwave. Cover the pork chops and reheat on a medium setting, checking frequently to ensure they don't become dry.
Oven baked pork chops in the baking dish.

Expert Tips and Tricks

  • Choosing the Right Cut: Opt for boneless pork chops that are about 1 inch thick. The cooking time may vary depending on the thickness of your pork chops. Thicker chops may require a longer baking time, while thinner chops may cook quicker.
  • Room Temperature Meat: Take your pork chops out of the fridge about 15-20 minutes before cooking. Starting with meat that’s closer to room temperature promotes more even cooking.
  • Patting Dry: Always pat your pork chops dry with paper towels before seasoning. Drizzling olive oil over the pork chops before baking helps to keep them moist and adds a nice flavor. However, you can use other types of oil or even a light spray of cooking oil if preferred. This helps the spices adhere better and promotes a nice crust.
  • Don’t Overcrowd the Pan: If you’re searing your pork chops before baking (optional step for extra flavor), make sure not to overcrowd the pan. This allows each pork chop to get a good sear rather than steam.
  • Using an Oven-Safe Thermometer: To ensure perfect doneness, use an oven-safe meat thermometer. Pork chops are done when they reach an internal temperature of 145°F (63°C). Remember, they'll continue to cook a bit after being removed from the oven.
  • Resting Time is Key: Allow the pork chops to rest for 5 minutes to help redistribute the juices within the meat, keeping it moist and tender.

FAQ's

Can I make this recipe with bone-in pork chops?

Yes, you can use bone-in pork chops, but keep in mind that they may require a slightly longer cooking time. The bone can affect how evenly the pork chop cooks, so it's especially important to use a meat thermometer to check for doneness.

My pork chops came out dry, what did I do wrong?

Overcooking is the most common reason for dry pork chops. Next time, try cooking them for a shorter duration and use a meat thermometer to avoid overcooking. Also, remember to let the pork chops rest for 5 minutes after baking; this helps retain their juiciness.

Looking for more oven-baked recipes? Try these out:

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

Oven baked pork chop on a spatula.
Print Recipe
No ratings yet

Oven Baked Pork Chops

The perfect blend of juicy pork, flavorful spices, and fuss-free baking bring together this delicious Oven Baked Pork Chops recipe. Baked to perfection in less than 20 minutes, this is a great choice for a quick and easy weeknight dinner.
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Main Course
Cuisine: American
Keyword: Oven Baked Pork Chops
Servings: 6 servings
Calories: 255kcal
Author: Tanya Harris

Ingredients

Instructions

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

Notes

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

Nutrition

Serving: 1g | Calories: 255kcal | Carbohydrates: 1g | Protein: 29g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 456mg | Potassium: 534mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 425IU | Vitamin C: 0.2mg | Calcium: 19mg | Iron: 1mg

Pork Chop Seasoning Recipe

by Leave a Comment

Prepare homemade pork chop seasoning in 5 minutes with pantry staple spices you have on hand already! With just the right amount of heat, you will elevate your pork chops, pork loin, or spare ribs to a whole new level of flavor. Whether you're grilling, baking, or pan-searing, this homemade pork chop seasoning will infuse your meat with a perfect balance of savory and spicy notes.

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

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

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

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

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

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

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

Ingredients for pork chop seasoning

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

Tools needed for this recipe

  • Medium bowl
  • Airtight storage container

How To Make Homemade Pork Chop Seasoning

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

spices added to a bowl, not mixed.

Mix well until all the ingredients are well incorporated.

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

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

2 pork chops covered in homemade pork chop seasoning.

How to store seasonings

  • Airtight Containers: To maintain the freshness and flavor of your homemade pork chop seasoning, store it in an airtight container. Mason jars, glass spice jars, or plastic containers with tight-fitting lids work well. Store for 6-9 months.
  • Cool, Dark Place: Keep the seasoning in a cool, dark place away from direct sunlight and heat sources. Exposure to light and heat can degrade the quality of the spices over time.
  • Refrigeration or Freezing: While many spices can be stored at room temperature, if you live in a humid environment or want to extend the shelf life, you can refrigerate or freeze your homemade seasoning. Make sure it's in an airtight container to prevent moisture and odors from affecting the spices.

Using Pork Chop Seasoning

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

More delicious homemade seasonings!

FAQ's

Can I adjust the spiciness of the seasoning?

Yes, you can adjust the spiciness of the seasoning by varying the amount of cayenne pepper or chili powder you use. Start with a smaller amount and gradually add more to achieve your desired level of heat.

What do I do if my spices clump together?

If your spices become clumped together due to moisture exposure, you can break up the clumps using a fork or spice grinder. To prevent clumping, add a small amount of rice to the storage container.

Can I make a larger batch for future use?

To make a larger batch, simply scale up the ingredients. You can double or triple the quantities to prepare a bigger batch that can be stored for an extended period of time.

Is this pork chop seasoning suitable for a low-sodium diet?

While this seasoning does contain salt, you can reduce the salt content or use a low-sodium salt substitute to make it suitable for a low-sodium diet. Adjust the salt quantity to your dietary preferences.

Expert Tips

  • This seasoning mix is versatile and can be used on other meats such as chicken, beef, or vegetables for a spicy kick.
  • Adjust the amount of cayenne pepper to your taste if you prefer a milder or spicier seasoning.
  • This seasoning works great on baked pork chops.
  • Using 1 tablespoon of pork chop seasoning per 1 pound of pork is recommended.

Looking for more Pork Chop recipes? Try these out:

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

Mixed pork chop seasoning in a white bowl with a spoon.
Print Recipe
No ratings yet

Pork Chop Seasoning

Prepare homemade pork chop seasoning in 5 minutes with pantry staple spices you have on hand already! Whether you're grilling, baking, or pan-searing, this homemade pork chop seasoning will infuse your meat with a perfect balance of savory and spicy notes.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: pork chop seasoning
Servings: 4 servings
Calories: 5kcal
Author: Tanya Harris

Ingredients

Instructions

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

Notes

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

Nutrition

Serving: 1tablespoon | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 40mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 862IU | Vitamin C: 0.01mg | Calcium: 4mg | Iron: 0.4mg

Creamy Bacon Gravy with Thick-Cut Bacon

by Leave a Comment

Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. This gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.

Bacon gravy served on top of biscuits.

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

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

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

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

Stirring the gravy with a wooden spoon.

Ingredients for Bacon Gravy

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

Tools needed for this recipe

  • Large Skillet
  • Whisk
  • Wooden Spoon

How To Make Bacon Gravy

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

Frying pieces of bacon in a skillet.

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

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

Using a whisk to make a roux with the flour.

Cook the gravy, stirring frequently, until it thickens and becomes smooth, about 5-7 minutes.

Crumble the reserved bacon into small pieces and stir it into the gravy. Remove from the heat—season with salt and pepper.

Crumbled bits of bacon added to the gravy.

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

Stirring the bacon gravy with a wooden spoon.

How to store

Before storing, let the bacon gravy cool to room temperature. Then, place it in an airtight container and keep it in the refrigerator for 3-4 days.

Long-term storage: Leftover bacon gravy freezes well, as is an excellent option for future breakfasts! Let the gravy cool, then store it in a freezer-safe container for up to 3 months. Souper Cubes are a perfect option, as you can easily divide the gravy into portions.

Alternative ways to cook bacon

Don't let the cooking method prevent you from enjoying a country-style bacon gravy!

Oven-baked bacon: A perfect guide for making irresistible and crispy bacon in the oven.

Air fryer bacon: Utilize this kitchen appliance for quick and easy bacon in no time.

Turkey bacon in the oven: For a leaner bacon option, try turkey bacon.

For another SPECIAL treat, try my Million Dollar Bacon! This treat is the perfect mix of sweet, savory and salty.

Bacon gravy is served on top of biscuits.

How to serve bacon gravy

Now that you've made this delightful bacon gravy, it's time to enjoy it to the fullest.

Pour it generously over freshly baked biscuits for a hearty breakfast, smother it on creamy mashed potatoes, or even use it as a dipping sauce for fried chicken. The possibilities are endless, and the satisfaction is guaranteed.

FAQ's

Can I use regular bacon instead of thick cut bacon for bacon gravy?

Yes, regular-cut bacon can be used, just keep an eye on it, as its cooking time will be shorter and has a higher chance of burning. For this recipe, you will need to use more regular bacon to produce enough bacon grease.

Can I make bacon gravy ahead of time and reheat it?

Of course! Bacon gravy reheats well. Store it in an airtight container in the refrigerator and reheat it on the stovetop over low heat, stirring until warmed through.

Expert Tips

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

Looking for more breakfast related recipes? Try these out:

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

Bacon gravy served on top of biscuits.
Print Recipe
5 from 1 vote

Bacon Gravy

Did someone say Bacon Gravy?!! The smokey richness of thick cut bacon crafted into a creamy gravy that you'll love on top of warm buttery biscuits. Bacon gravy isn't limited to biscuits, but is equally wonderful on mashed potatoes or meatballs.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon gravy
Servings: 4 servings
Calories: 256kcal
Author: Tanya Harris

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

Serving: 1g | Calories: 256kcal | Carbohydrates: 13g | Protein: 9g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 38mg | Sodium: 292mg | Potassium: 264mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 211IU | Calcium: 154mg | Iron: 1mg

Easy BBQ Air Fryer Ribs (Quick & Tender )

by 92 Comments

These Tender and Saucy BBQ Air Fryer Ribs are the perfect quick and easy recipe for pork ribs. These ribs can be ready for your dinner table in less than 40 minutes and are full of amazing flavor.

air fryer ribs stacked with bbq sauce dripping from brush

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

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

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

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

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

Ingredients for BBQ Ribs

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

How to make Ribs in an Air Fryer

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

hand removing membrane from the back of ribs

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

ribs on board seasoned with bbq rub

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

ribs in air fryer basket meat side down

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

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

ribs in air fryer basket with sauce being brushed on it

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

finished bbq ribs in air fryer basket

Remove and allow the ribs to rest for a few minutes. Feel free to cover it with additional BBQ sauce if you like saucy ribs. 

ribs on white cutting board already cut into sections

Tanya's Tips

  • For a deeper flavor infusion, marinate the ribs with the BBQ rub for at least 2 hours or overnight in the refrigerator before air frying. This extra time allows the spices to penetrate the meat, providing a more flavorful result.
  • Using a meat thermometer ensures the ribs reach a safe and juicy internal temperature. I prefer to cook ribs to a higher internal temperature of around 190°F to 203°F (88°C to 95°C).
  • Baste the ribs with some BBQ sauce during the last 5-10 minutes of cooking. Avoid basting too soon, as the sugar in the BBQ sauce may burn if exposed to heat for too long.

Flavor Variations

  • Honey Garlic Ribs: Swap out the BBQ rub and sauce for a honey garlic glaze. Combine honey, minced garlic, soy sauce, and a touch of ginger to create a sweet and savory coating for your ribs. Brush the glaze on the ribs during the last few minutes of cooking to avoid burning.
  • Spicy Chipotle Ribs: For a spicy kick, create a chipotle rub using ground chipotle powder, smoked paprika, brown sugar, onion powder, garlic powder, salt, and black pepper. You could also blend a couple of canned chipotle peppers in adobo sauce with your BBQ sauce for extra heat and smokiness.
  • Carolina Gold BBQ Ribs: For a unique twist, consider creating a Carolina Gold BBQ sauce variation for your ribs. After preparing and air frying your ribs as usual, during the last 5-10 minutes of cooking, generously brush them with Carolina Gold BBQ Sauce, allowing it to caramelize slightly, imparting a tangy and sweet flavor with a hint of mustard tang. The Carolina Gold BBQ Sauce can also be offered on the side for extra dipping.

How to store

To refrigerate: These ribs are best consumed immediately but can be stored in an airtight container in the refrigerator for up to 3-4 days.

To freeze: After cooking, allow the ribs to cool to room temperature before wrapping them tightly with plastic wrap or aluminum foil to preserve their moisture and flavor. After wrapping, put them in a sealed bag, mark them with the date, and keep them in the freezer for 3 months.

To reheat: When you're ready to eat the ribs, it's best to thaw them in the refrigerator overnight, then reheat them in the oven at 350°F until they're warmed through or in the air fryer at 350°F for about 7-8 minutes.

And there you have it, amazing tender BBQ ribs.

Looking for more air fryer recipes? Try these out:

These ribs are great served with these recipes:

How long do ribs take in an air fryer?

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

Should I cook ribs in foil in the air fryer?

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

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

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

Easy BBQ Air Fryer Ribs

These tender and saucy bbq ribs come out perfect when cooked in the air fryer. Make air fryer ribs in less than 40 minutes. It’s perfect for any weeknight meal.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer ribs
Servings: 4 people
Calories: 576kcal
Author: Tanya Harris

Equipment

Ingredients

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

Instructions

  • Season the ribs with bbq spice rub, covering both sides of the ribs.
  • Preheat the air fryer to 380 degrees Fahrenheit for a few minutes, then place the ribs in the air fryer basket, meat side down and cook for 20 minutes.
  • Once the 20 minutes is up, grab a pair of tongs and flip the ribs over, and cook for an additional 10 minutes on 380 degrees.
  • Once the timer is up, open the basket and cover with the bbq sauce. Return to Air fryer and cook for 5 minutes on 400 degrees Fahrenheit.
  • Remove and allow the ribs to rest for a few minutes. Feel free to cover with additional bbq sauce if you like saucy ribs.

Video

Notes

  • The cook times in this recipe are for pork baby back ribs. Beef ribs will likely take longer to cook.
  • I used my large air fryer (5.3qt) to ensure all my ribs would fit into the basket.

Nutrition

Calories: 576kcal | Carbohydrates: 22g | Protein: 42g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 148mg | Sodium: 557mg | Potassium: 688mg | Fiber: 2g | Sugar: 12g | Vitamin A: 419IU | Vitamin C: 2mg | Calcium: 189mg | Iron: 6mg

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