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Jerk Marinade

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My homemade jerk marinade recipe is full of bold spices, heat, and flavor that will have you wondering why you didn't make this sooner! Your Jamaican jerk chicken is sure to stand out from the rest.

The marinade in a jar with a spoon taking some out.

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

Prepare a double batch of my favorite Caribbean jerk marinade to level up your grilling game this summer! You'll love the way this absolutely delicious wet marinade tastes and tenderizes whatever meat you add it to.

Enjoy the fresh herbs, warm and bold spices, and sweet punchy scotch bonnets. The combination of these fresh ingredients makes this jerk sauce far superior to the store-bought stuff.

Jamaican cuisine and jerk recipes are one of my all-time favorites, and if you're here, I suspect yours too! Get some more of that fiery hot Jamaican jerk flavor in my homemade jerk BBQ sauce and Jamaican jerk seasoning recipe.

For other recipes that add the flavor of jerk seasoning, try my Jerk Chicken or these jerk chicken bowls, jerk whole snapper, baked Jamaican jerk shrimp, Jamaican jerk chicken soup, or this tender jerk pork in the air fryer.

Seasoning meat with the jerk marinade.

Jamaican Jerk Marinade Recipe Ingredients

  • Yellow onion 
  • Green onions 
  • Scotch bonnet peppers - If you cannot find scotch bonnet peppers, habanero peppers are a perfect substitute. Choose your favorite type of hot peppers to enhance or decrease the heat level.
  • Fresh thyme
  • Garlic
  • Ginger
  • Soy sauce
  • Canola oil - A nice neutral oil like olive oil or avocado oil would work as well.
  • Lime juice
  • White vinegar
  • Brown sugar
  • Allspice berries
  • Ground black pepper & Salt
  • Ground cinnamon
  • Ground nutmeg
  • Browning - Browning is optional. I use it to give a darker color to the jerk marinade. If you don't have browning, leave it out. The marinade will taste and work the same. Or, make my homemade browning recipe to use in place of store-bought.
jerk marinade ingredients.

Tools needed for this recipe

  • Blender
  • Food processor, if a blender isn't available.

How To Make Your Own Jerk Marinade

Place all of the ingredients into a blender or food processor. Blend until you get a smooth paste.

jerk marinade ingredients in a blender cup.

Use jerk marinade over your favorite proteins and most vegetables before cooking.

The marinade ingredients all blended up inside the cup.

How To Store Jerk Marinade

Store fresh or leftover marinade (unused) in an airtight container in the refrigerator. Refrigerate for up to 7 days.

Note: Make sure you discard any used marinade, so you're not cross-contaminating with any raw meat bacteria.

Can I freeze jerk marinade? Yes! Rather than storing in a glass mason jar or like container, I recommend using Souper Cubes. These can store your marinade in measured portions and are easily able to be taken out of the silicone container. Freeze for up to 3 months. Note: This is for unused marinade only.

How To Use Jerk Marinade

  1. To start, prepare the meat or vegetables you plan on marinating.
  2. Once your marinade is blended, you can place the meat or vegetables in a shallow dish or resealable bag, then pour the marinade over, covering it completely.
  3. Cover the dish, or tightly seal the plastic bag and refrigerator for at least 2 hours. Marinate meat overnight for maximum flavor.
  4. When you're ready to cook your food, discard any remaining marinade left in the dish or bag.
Jerk marinade in a jar with a spoon.

Benefits of Jerk Marinade

  • Not only does jerk marinade taste incredible, but lime juice (or another citrus like orange juice or lemon juice) and vinegar (or apple cider vinegar) helps to tenderize the protein or vegetables it marries.
  • Spice! When you're craving that spice, or trying to enhance an otherwise bland piece of meat. This marinade recipe has those complex flavors that are spicy and aromatic. Perfect for grilling!
  • An enhanced appreciation for Jamaican cuisine and culture that you can experience through food.

FAQ’s & Expert Tips

  • It's best to wear gloves when handling spicy peppers like scotch bonnet pepper or habanero pepper. This way, you can discard them without worrying about getting any pepper juices on your skin or your eyes.
  • When layering your ingredients in the blender or food processor, it's best to make sure the ingredients with the highest water content are closest to the blades. In addition to the liquid ingredients, these ingredients will help to add moisture and bring the jerk marinade together more easily.
Are jerk marinade and jerk seasoning the same thing?

While both may contain the same ingredients, they have some distinct differences. A jerk marinade contains meat tenderizers like citrus and vinegar, then oil to emulsify all the ingredients together, creating a wet marinade. Jerk seasoning is going to be a dry blend of spices and ingredients that do not contain any liquid.

What types of meats are good for jerk marinade?

Jerk marinade is great on most types of protein: Chicken, pork, beef, turkey, and seafood.

Notes

  • Use about 3-4 tablespoons of marinade per 1 pound of meat.
  • For best results, let your meat marinate for at least 24 hours to allow the flavors to penetrate fully.
  • This marinade can be stored in an airtight container in the refrigerator for up to a week. Always discard any unused marinade that has come into contact with raw meat.

Looking for more seasoning recipes? Try these out:

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

A jar of marinade with a spoon in it.
Print Recipe
5 from 3 votes

Jerk Marinade

My homemade jerk marinade recipe is full of bold spices, heat, and flavor that will have you wondering why you didn't make this sooner! Your Jamaican jerk chicken is sure to stand out from the rest.
Prep Time10 minutes
Total Time10 minutes
Course: Sauce, Seasoning, spices
Cuisine: Jamaican
Keyword: jerk marinade
Servings: 16 persons
Calories: 38kcal
Author: Tanya

Ingredients

  • 1 Yellow onion chopped
  • 7 Green onions chopped
  • 4 Scotch bonnet peppers you can use habanero peppers as a substitute
  • 4 stalks Fresh thyme
  • 2 cloves Garlic
  • 1 inch Ginger peeled
  • 3 tablespoons Soy sauce
  • 3 tablespoons Canola oil
  • 2 tablespoons Lime juice
  • 2 tablespoons White vinegar
  • 1 tablespoon Brown sugar
  • 1 tablespoon Allspice berries
  • 2 teaspoons Ground black pepper
  • 1 ½ teaspoons Salt
  • ½ teaspoon Ground cinnamon
  • ½ teaspoon Ground nutmeg
  • 1 teaspoon browning optional

Instructions

  • Place all of the ingredients into a blender. Blend until you get a smooth paste.
  • Use jerk marinade over your favorite proteins and vegetables before cooking.

Notes

  • Use about 3-4 tablespoons of marinade per 1 pound of meat.
  • For best results, let your meat marinate for at least 24 hours to allow the flavors to penetrate fully.
  • This marinade can be stored in an airtight container in the refrigerator for up to a week. Always discard any unused marinade that has come into contact with raw meat.

Nutrition

Serving: 1g | Calories: 38kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 409mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 0.3mg

Mannish Water

by Leave a Comment

Mannish Water (also known as Goat Head Soup) is a traditional Jamaican soup recipe made with goat meat, tripe, and a variety of fresh vegetables. You will want to make this hearty and delicious soup recipe again and again.

Two white bowls filled with goat, tripe and vegetable soup, with spoons, and Scotch bonnet peppers set alongside.

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

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

Mannish water, also known as goat head soup, is a Jamaican recipe that is a must at every big gathering. My family makes it at every celebration of life, and we served it as an appetizer at my wedding. All of our guests loved it!

With a traditional goat head soup, as the name suggests, you would use a goat head to flavor the soup. However, to make things easier, I use pieces of goat meat; you can use both bone-in and bone-less, as both work equally well.

For me, tripe is a must in mannish water soup; aside from being traditional, it adds an extra level of meaty flavor. However, if you can't find tripe, leave it out. If you like authentic recipes using goat, you'll love this curry goat recipe.

Why is it called Mannish water?

Mannish water is a soup that was most often prepared by men in the past, with parts of the male goat. It is thought to have aphrodisiac properties. It's a healthy broth-based soup made with the goat that is meaty, intensely savory, and good for anyone.

Mannish Water ingredients

A variety of recipe ingredients including meat, vegetables, spices and herbs, along with flour and water.
  • Goat pieces - I use 2 lbs of goat pieces chopped, and cleaned with water, and vinegar.
  • Tripe - Use ½ lb tripe chopped, cleaned with water and vinegar.
  • Fresh thyme
  • Garlic
  • Allspice berries
  • Water - There is so much flavor from the other ingredients, that you won't need any meat-based broth. The goat itself will make the broth.
  • Yams - A delicious starchy vegetable with a delicious earthy flavor.
  • Taro root - A starchy root vegetable with a mild flavor that works well in this soup.
  • Carrots
  • White potatoes
  • Green bananas
  • Chayote - A fruit prepared like a vegetable with a flavor similar to cucumber or celery.
  • Green onions
  • Scotch bonnet pepper - I add two, but you can cut back or use a milder chili pepper if you prefer your food a little milder. Use habanero pepper if you can't find scotch bonnet.
  • Adobo seasoning - Store-bought adobo is okay and adds great flavor. For more depth and richness, try making your own homemade adobo seasoning! I use this instead of pre-made goat head soup seasonings.
  • Kosher salt 
  • Ground black pepper
  • Jamaican Spinners/Dumplings - Spinners are Jamaican flour dumplings that I like to add to the goat's head soup 15-20 minutes before the end of the cook.

Tools needed for this recipe

  • 6-quart Pressure Cooker
  • 12-quart Stock Pot

How to make this Mannish Water recipe

Add the goat, tripe, sliced garlic, two thyme sprigs, allspice berries, and 8 cups of water to a 6-quart pressure cooker. Cover and pressure cook on high pressure for 35 minutes. I do this to speed up the cooking time of the soup.

A pressure cooker bowl filled with diced goats meat, tripe, sliced garlic, sprigs of thyme and allspice berries, topped up with water.

Once done, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Meanwhile, bring the remaining 4 cups of water to a boil on the stovetop or in a kettle.

Pressure cooker bowl filled with cooked meat and a meat broth.

Once the goat in the pressure cooker is done and the pressure has been released, pour the contents into a 12-quart stock pot over medium heat. Carefully add the 4 cups of hot water to the stock pot. Bring the mixture to a simmer.

Add yams, taro root, carrots, white potato, green bananas, chayote, green onions, scotch bonnet peppers, two thyme sprigs, and adobo seasoning.

A selection of root vegetables in a large stock pot.

Let the soup simmer, partially covered, for about 15-20 minutes.

Prepare the spinners by adding all-purpose flour and salt to a bowl and stirring to combine. Add water and mix until a dough forms. Take small pieces of the dough and roll them between your hands to make small 'spinners' or dumplings.

A hand holding two Jamaican spinner doughballs.

Slowly add spinners to the pot and let the soup simmer for an additional 15-20 minutes, until the spinners are cooked through.

Taste the soup and season with salt and black pepper.

Stock pot filled with mannish water, a goat, tripe and vegetable soup.

How to store Goat Head Soup

To refrigerate: Once cooked and cooled, this soup can be stored in an airtight container in the refrigerator for 2-3 days. In fact, like most soups and stewss, it will taste better the next day when the flavors will be more intense. When ready to enjoy, heat up in a pot on the stovetop until piping hot.

If serving the spinners too, I would only add them when you are ready to eat otherwise, they will break down and overcook.

To freeze: Once cooked and cooled, place the mannish water into a freezer-safe airtight container and store it in the freezer for up to 3 months. Thaw in the refrigerator before reheating to piping hot.

Mannish Water recipe variations

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

  • Mutton would be a good substitution if you can't find goat meat.
  • Add other vegetables, like pumpkin, sweet potato, cassava, or plantain.
  • I leave the Scotch bonnet peppers whole for a milder soup, but if you like your soup extra spicy, chop the peppers up.
A white bowl filled with mannish water, goats head soup.

What to serve with Mannish Water

This is a hearty and intensely meaty, savory soup that also contains spinners, so I tend to keep the sides simple. Add some sautéed greens, like my sautéed turnip greens, beet greens, or collard greens.

Notes

  • You can use either bone-in or boneless cuts of goat meat in the soup; both will work equally well.
  • I started this recipe in a pressure cooker to cook the goat and tripe to reduce the time needed to cook. You can skip the pressure cooking step and cook the goat on the stovetop in a large pot over medium-low heat until the goat becomes tender, about 1.5-2 hours. 
  • If you want to prepare the vegetables while the meat is cooking in the pressure cooker, cut the vegetables up and place them into a large bowl of salted water to stop them from oxidizing and turning brown.
  • Add the scotch bonnet peppers to the pot whole. These will add flavor to the soup, but be careful not to burst them unless you want a spicy soup.
  • Only add the spinners to the soup when you are ready to eat, otherwise, they will overcook and become tough.
  • For the seasoning, I use my homemade adobo seasoning blend rather than store-bought seasonings for the soup. You could also use my all-purpose seasoning recipe. If you prefer to use store bought seasoning, try the Caribbean-flavored chicken soup mix or Ram goat soup mix instead of the adobo.
Two white bowls filled with goat, tripe and vegetable soup, with spoons, and Scotch bonnet peppers set alongside.

FAQ's

Where did mannish water originate from?

Mannish water, also known as goat head soup, originates from the Island of Jamaica in the Caribbean.

Is mannish water spicy?

I like to add whole Scotch bonnet peppers; you could also add habanero peppers. If you don't like your food spicy, you can always leave the peppers out.

Is Mannish water the same as goat head soup?

Yes, they are the same thing, both traditionally made with the head of a goat, the feet, tripe, and a selection of vegetables.

Is Mannish water healthy?

Yes, this is a healthy bowl of soup. Goat is a lean meat that is lower in calories and saturated fat than other proteins; it also contains high levels of iron. The soup is packed with healthy vegetables rich in vitamins and minerals.

Can I make gluten-free goat head soup?

Yes, absolutely. The only part of this dish that contains gluten is the Jamaican spinners (dumplings), so leave them off the dish entirely.

White bowl filled with goat, tripe and vegetable soup.

Looking for more traditional Jamaican 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 white bowls filled with goat, tripe and vegetable soup, with spoons, and Scotch bonnet peppers set alongside.
Print Recipe
5 from 2 votes

Mannish Water

Mannish Water (also known as Goat Head Soup) is a traditional Jamaican soup recipe made with goat, tripe, fresh vegetables, Scotch Bonnet peppers, herbs and spices, including adobo seasoning for real depth of flavor.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: best mannish water recipe, Jamaican goat heat soup
Servings: 12
Calories: 397kcal
Author: Tanya

Equipment

  • 1 Pressure Cooker 6-quart
  • 1 Stock pot 12-quart

Ingredients

  • 2 lbs goat pieces chopped, cleaned with water and vinegar and patted dry
  • ½ lb tripe chopped, cleaned with water and vinegar and patted dry
  • 4 sprigs thyme divided
  • 6 cloves garlic sliced
  • 1 teaspoon allspice berries
  • 12 cups water divided
  • ½ lb yams peeled and cubed
  • ½ lb taro root peeled and cubed
  • 2 carrots chopped
  • 2 white potatoes largely chopped
  • 2 green bananas unpeeled but rinsed, split, and chopped into 1-inch pieces
  • 1 chayote cubed
  • 4 green onions whole
  • 2 Scotch bonnet pepper whole
  • 1 tablespoon adobo seasoning
  • 1.5 teaspoon kosher salt or to taste
  • 1 teaspoon ground black pepper

For Spinners

  • 1 cup all-purpose flour
  • ⅓ cup water
  • ½ teaspoon kosher salt

Instructions

  • Add the goat, tripe, sliced garlic, 2 thyme sprigs, allspice berries, and 8 cups of water to a 6-quart pressure cooker. Cover and pressure cook on high pressure for 35 minutes. Once done, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. Meanwhile, bring the remaining 4 cups of water to a boil on the stovetop or in a kettle.
  • Once the goat in the pressure cooker is done, and the pressure has been released, pour the contents into a 12-quart stock pot over medium heat. Carefully add the 4 cups of hot water to the stock pot. Bring the mixture to a simmer.
  • Add yams, taro root, carrots, white potato, green bananas, chayote, green onions, scotch bonnet peppers, 2 thyme sprigs, and adobo seasoning.
  • Let the soup simmer, partially covered, for about 15-20 minutes.
  • Prepare the spinners by adding all-purpose flour and salt to a bowl and stirring to combine. Add water and mix until a dough forms. Take small pieces of the dough and roll them between your hands to make small 'spinners' or dumplings. Slowly add spinners to the pot and let the soup simmer for an additional 15-20 minutes, until the spinners are cooked through.
  • Taste the soup and season with salt and black pepper.

Notes

  • I start this recipe in a pressure cooker to cook the goat and tripe to reduce the amount of time needed to cook. You can skip the pressure cooking step and cook the goat on the stovetop in a large pot, over medium-low heat, until the goat becomes tender, about 1.5-2 hours. 
  • Add the scotch bonnet peppers to the pot whole. These will add flavor to the soup, but be careful not to burst them unless you want a spicy soup.

Nutrition

Calories: 397kcal | Carbohydrates: 32g | Protein: 19g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 126mg | Sodium: 470mg | Potassium: 781mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6478IU | Vitamin C: 18mg | Calcium: 54mg | Iron: 4mg

Irish Coffee

by Leave a Comment

Indulge in the comforting allure of Irish Coffee, a delightful blend of rich coffee, Irish whiskey, and velvety whipped cream. Perfect for cozy evenings or festive celebrations. This post is meant for an audience 21 and over.

Finished irish cream coffee.

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

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

We love whipping up this cozy drink during the cooler holidays and St Patrick's Day. Also, perfect as a dessert coffee for after dinner. I first tried it at a restaurant and I was hooked. The cool thing about this coffee cocktail is that the whipped cream floats at the top, making it an impressive-looking drink. I share my tips on making the cream float on top later in the post.

Fancy cocktails aren't just for sipping in the summer. If you love this recipe, you'll enjoy other warm cocktails like my Holiday Mulled Wine, Turtle Coffee Recipe, and a fun Shamrock Mint Hot Chocolate!

Finished coffee.

Irish Coffee Ingredients

  • Freshly brewed hot coffee - Use your favorite coffee, flavored coffee, or decaffeinated coffee.
  • Light brown sugar - Brown sugar adds another layer to the sweetness.
  • Irish whiskey - This recipe uses Jameson Irish Whiskey; if you have another preference, give it a try.
  • Whipping cream - Not to be confused with heavy whipping cream. Whipping cream is lighter and complements the cocktail very well.
Irish coffee ingredients.

Tools needed for this recipe

  • Coffee Pot
  • Milk frother
  • Coffee cup & spoon

How To Make An Irish Coffee

Add brown sugar and whiskey to the cup of hot coffee. Stir until the sugar is completely dissolved.

A clear glass of hot coffee.

Add whipping cream to a small bowl and whip lightly with a whisk or frother until slightly thickened.

frothing cream in a small jar.

Top up the glass with the lightly whipped cream by pouring it over the coffee.

Topping the hot coffee with frothed cream.

Serve and enjoy!

Topping variations and tips

Toppings: Top your Irish coffee with a dollop of chocolate whipped cream, a dusting of cocoa powder, nutmeg, or grated chocolate.

Tip: Serve your cocktail with a stir stick or spoon. This will allow guests to be able to mix in the cream if they choose to.

Serving Suggestions for Irish Coffee

After dinner drink: Serve it alongside dessert for a satisfying finish to your dinner.

Cold weather or holidays: Very popular during the cooler months and holiday seasons.

St. Patrick's Day: An ideal drink to serve during St. Patrick's Day.

Finished irish cream coffee.

FAQ's

Can I use any whiskey for Irish coffee?

While any whiskey could technically be used, this is traditionally made with Irish whiskey. The smooth and sweet characteristics of Irish whiskey complement the flavors of the coffee and cream. Popular brands of Irish whiskey are Jameson, Bushmills, and Tullamore Dew.

Can I use something other than whiskey for an Irish coffee?

Irish whiskey would be the traditional choice, but you can experiment with other kinds if you like. Some variations include using rum, like in Jamaican coffee, bourbon, or other flavored liqueurs like Irish cream or hazelnut liqueur.

Can Irish coffee be served cold?

Traditionally served warm, you can also serve it cold. Simply brew your coffee and let it cool, add ice, and then follow the recipe as usual. Now you have an Iced Irish Coffee.

Notes

  • Make sure to use whipping cream and not heavy whipping cream. Heavy whipping cream will fall into the coffee rather than float on top.
  • Using store-brought whipping cream will also make the cream float into the drink. It's best to use whipping cream and froth or whisk it yourself.
  • Do not stir after adding the cream, as the true flavor is obtained by drinking hot coffee and Irish whiskey through the cream.

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 irish cream coffee.
Print Recipe
5 from 1 vote

Irish Coffee

Indulge in the comforting allure of Irish Coffee, a delightful blend of rich coffee, Irish whiskey, and velvety whipped cream. Perfect for cozy evenings, or festive celebrations.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Irish
Keyword: irish coffee
Servings: 1 serving
Calories: 233kcal
Author: Tanya

Ingredients

  • 1 cup Freshly brewed hot coffee
  • ½ tablespoon Light brown sugar
  • 1 ½ ounces Irish Whiskey about 3 tbsp
  • 2 tablespoons Whipping cream

Instructions

  • Add brown sugar and whiskey to the cup of hot coffee. Stir until the sugar is completely dissolved.
  • Add whipping cream to a small bowl and whip lightly with a whisk or frother, until slightly thickened.
  • Top up the glass with the lightly whipped cream by pouring it over the coffee.
  • Serve and enjoy!

Notes

  • Make sure to use whipping cream and not heavy whipping cream. Heavy whipping cream will fall into the coffee, rather than float on top.
  • Do not stir after adding the cream, as the true flavor is obtained by drinking hot coffee and Irish whiskey through the cream.

Nutrition

Serving: 1g | Calories: 233kcal | Carbohydrates: 7g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 34mg | Sodium: 15mg | Potassium: 153mg | Sugar: 7g | Vitamin A: 441IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 0.1mg

Homemade Pickling Spice

by Leave a Comment

I love pickling fruits and vegetables, and my Homemade Pickling Spice is a great way to add extra depth of flavor to the pickling liquid. Using spices in your pickling liquid balances out the sharp vinegar, salt, and sweet sugar, adding a different dimension of flavor.

A black bowl filled with a combination of pickling spice, including dried whole spices including allspice berries, mustard seeds, black peppercorns, crushed cinnamon sticks, bay leaves and coriander seeds.

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

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

This easy homemade pickling spice recipe can be whipped up in just 5 minutes using whole spices that many of you are likely to have in your pantry at home.

For the best homemade pickling spice blend, I've opted for a combination of warming spices including allspice berries, cloves and cinnamon. I've also added some red pepper flakes for a kick of heat, but this is entirely optional and you can leave them out if you prefer.

Once made, you can use this pickling spice with a variety of fruits and vegetables, don't limit yourself to cucumber pickles. I've used this pickling spice in my Pickled Asparagus recipe, but it can be used with various fruits and vegetables, and I make some suggestions later in this post.

Ingredients

Here's what you will need to make my Homemade Pickling Spice:

A black bowl filled with pickling spice recipe ingredients, including red pepper flakes, allspice berries, mustard seeds, black peppercorns, cinnamon sticks, bay leaves and coriander seeds.
  • Bay leaves
  • Whole mustard seeds
  • Cinnamon sticks
  • Whole allspice berries
  • Whole coriander seeds
  • Red pepper flakes
  • Whole black peppercorns
  • Whole cloves
  • Ground ginger

How to make Homemade Pickling Spice

A pestle and mortar filled with crushed cinnamon sticks.
Pestle and mortar filled with whole spices, crushed cinnamon sticks and bay leaves, set on a wooden board.
Whole spices including allspice berries, mustard seeds, black peppercorns, cloves, crushed cinnamon sticks, bay leaves and coriander seeds, set on a wooden board.

Combine all the spices in a small bowl.

Mix them well to ensure they are thoroughly combined.

Store in an airtight container.

Use one tablespoon of pickling spice per quart of liquid for a pickling recipe.

How to use Homemade Pickling Spice

Homemade pickling spice can be added to any pickling liquid, heated up, and poured over a whole variety of fruits and vegetables. I've used this pickling spice in my Pickled Asparagus recipe.

You could use this same spice to pickle zucchini, cucumber, onions or shallots, bell peppers, tomatoes, radishes, carrots, green beans, and chilies. The list is endless, and I use it when I want to pickle and add more depth of spice and flavor, rather than just using vinegar, salt, sugar, and water.

A black bowl filled with a combination of pickling spice, including dried whole spices including allspice berries, mustard seeds, black peppercorns, crushed cinnamon sticks, bay leaves and coriander seeds.

Notes

  • Don't use stale spices lying around your spice cupboard for months. Instead, use the freshest spices. You can check your ingredients aren't stale by rubbing a little of each between your fingers; if they release an aroma, they are good to use.
  • I prefer to make smaller batches of spice blends; that way, they always taste fresh.
  • A funnel makes it easy to pour spices into a jar.
  • Double, triple, or quadruple the recipe if you like.

How to store

  • If you use the pickling spice immediately, you can add it directly to your recipe. If you are storing it for later use, transfer it to an airtight jar.
  • Store the spice mixture in a cool, dry place out of direct sunlight. If you are using fresh spices, it will keep for about 6 months.
  • Do not store pickling spice in the refrigerator, as this will dull the flavor of the spices.
A glass jar filled with a variety of whole spices including allspice berries, mustard seeds, black peppercorns, cloves, crushed cinnamon sticks, bay leaves and coriander seeds, set on a wooden board.

FAQs

Why make your own pickling spice?

You may very well have all the individual spices in your pantry, so this makes economic sense. Also, you can adapt the flavors to suit your own palette; if there is a particular spice you don't like the flavor of, you can leave it out.

What is the difference between pickling salt and pickling spice?

Pickling salt is exactly what the name suggests; it is salt used in the process of pickling. In comparison, pickling spice contains no salt, only fried whole and ground spices, and herbs.

What is a pickling spice made of?

Pickling spice is made with whole spices, herbs, and occasionally some ground spices. I've used bay leaves, red pepper flakes, cinnamon sticks, coriander seeds, allspice berries, cloves, mustard seeds, and black peppercorns. You could also add black mustard seeds, pink, green, white peppercorns, or green cardamon pods. You can use any combination of flavors, so I suggest using those you enjoy and have in your pantry.

Looking for more homemade seasoning recipes? Try these out:

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

A black bowl filled with a combination of pickling spice, including dried whole spices including allspice berries, mustard seeds, black peppercorns, crushed cinnamon sticks, bay leaves and coriander seeds.
Print Recipe
No ratings yet

Homemade Pickling Spice

I love pickling fruits and vegetables, and my Homemade Pickling Spice is a great way to add extra depth of flavor to the pickling liquid. Using spices in your pickling liquid balances out the sharp vinegar, salt and sweet sugar, adding a different dimension of flavor.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American, Jamaican, Southern
Keyword: best homemade pickling spice, easy homemade pickling spice, homemade pickling spice
Calories: 206kcal
Author: Tanya

Ingredients

Instructions

  • Combine all the spices in a small bowl. Mix them well to ensure they are thoroughly combined. Store in an airtight container.
  • Use 1 tablespoon of pickling spice per quart of liquid for a pickling recipe.

Notes

  • If you use the pickling spice immediately, you can add it directly to your recipe. If you are storing it for later use, transfer it to an airtight jar.
  • Store the spice mixture in a cool, dry place. It will keep for about 6 months.

Nutrition

Calories: 206kcal | Carbohydrates: 30g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 53mg | Potassium: 531mg | Fiber: 14g | Sugar: 2g | Vitamin A: 747IU | Vitamin C: 9mg | Calcium: 300mg | Iron: 6mg

Quick Pickled Asparagus

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Spring fresh asparagus is a joy to eat, and a great way of extending the season is to make this easy Pickled Asparagus recipe. As well as adding great crunch and texture, these easy pickled asparagus spears bring a lovely balance of sweet, sour and salty flavors that adds a real tang and zing to food.

Two glass mason jars filled with pickled asparagus with a jar of fresh asparagus set alongside.

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

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

I warm the pickling liquid up and combine it with a Homemade Pickling Spice blend. This blend combines lots of warm spices, and just a touch of chili heat, which works really well with the fresh and grassy asparagus, adding an extra level of flavor to this crisp and tangy pickle.

I'll show you how to quick pickle asparagus in a few easy steps. Hand's on preparation time is minimal, then once jarred, they need to be stored in the refrigerator for 48 hours to allow the flavors to intensify before you eat them.

You can use this simple process to pickle a variety of different fruits and vegetables and I've made some suggestions later in the post. I also recommend you give my Quick Pickled Onions, or my Refrigerator Pickles a try too. With these quick pickle recipes there no need to heat up the pickling liquid so it could not be any easier!

Ingredients

Here's what you will need to make pickled asparagus:

Pickled asparagus recipe ingredients including asparagus spears set on a wooden board, fresh sprigs of dill, water, vinegar and a bowl with pickling spices, salt and sugar.
  • Asparagus - use fresh asparagus spears and trim the tough ends so they fit the jar.
  • Dill - fresh dill is added for extra flavor.
  • Vinegar – I use equal quantities of hot water and white vinegar to make the pickling liquid.
  • Sugar – granulated sugar is added to the pickling liquor for the perfect balance of sweet and sour.
  • Kosher Salt – I add salt to balance out the sweet and sour flavors in this pickle.
  • Pickling spice - my homemade pickling spice is a great blend of warming whole spices that add an extra depth of flavor to the pickling liquid.
  • Red pepper flakes - are added for an extra kick of heat, leave them out if you prefer.

How to make Pickled Asparagus

Trim the tough ends from the asparagus.

Add the asparagus and dill into a 32-ounce mason jar. Set aside.

Asparagus spears set on a wooden chopping board with the woody base of the stem removed.
A glass mason jar filled with upright asparagus spears and fresh stems of dill.

In a medium saucepan, combine the vinegar, water, granulated sugar,  kosher salt, pickling seasoning, and red pepper flakes. Bring to a simmer over medium heat and stir until the sugar and salt are dissolved, about 1 minute.

Once the sugar has dissolved, remove the pan from the heat and carefully pour the liquid over the asparagus in the jars, filling to the top. Make sure the brine completely covers the asparagus.

A saucepan filled with pickling spice and pickling liquid set on a wooden board.
Asparagus spears set upright in a glass mason jar being topped up with pickling liquid.

Allow the jars to cool to room temperature, then cover and refrigerate for at least 48 hours before eating.

A glass mason jar filled with upright spears of asparagus topped up with pickling liquid.
A glass mason jar filled with pickled asparagus and a fork removing an asparagus spear.

Expert Tips

These tips will help you make the best pickled asparagus you've ever tried.

  • Take time to properly trim the tough section at the base of the asparagus spear. The base of asparagus can be a bit woody and this isn't pleasant to eat.
  • If you find the brine does not cover your asparagus in the jars, add equal parts of water and vinegar until all the asparagus is covered.
  • Ensure the asparagus spears are covered in the pickling liquid at all times to stop them from spoiling.
  • Always store refrigerator pickles in the refrigerator.

Flavor variations

  • White vinegar can be replaced with white wine, apple cider, or sherry vinegar.
  • Add is some extra flavors like fresh sliced red chili or some thinly sliced shallots.
  • I've added fresh dill, but you can add other fresh herbs like tarragon or parsley.
  • If you like pickles, use the same process to pickle other vegetables. Try thinly sliced onions, shallots, cucumber, red chili peppers or jalapenos, carrots, green beans, radishes, or zucchini.
An open glass mason jar filled with pickled asparagus with another sealed jar set alongside.

Serving suggestions

Serve the pickled asparagus as an appetizer, try it with a poached egg or add it to your cheeseboard or charcuterie platter. A great addition to summer salads or sandwiches for extra zing and crunch.

It makes a great tasting side dish as it pairs well with just about any savory dish. I like to eat them alongside Southern favorites, like Fried Chicken, Honey Garlic Chicken Wings, Whole Oven-Roasted Fish or Air Fryer Steak with Garlic Butter.

How long can you keep Pickled Asparagus?

Store the pickles in an airtight jar or container, fully submerged in the pickling liquid. Keep the container in the refrigerator for 2-3 weeks for optimal freshness and flavor.

Two glass mason jars filled with pickled asparagus set onto a wooden board.

FAQs

Why do you snap off the end of asparagus?

Asparagus spears are tough and woody towards the base of the stem, so you snap or cut off the bottom to remove this part.

What vinegar is best for pickling?

You can use pretty much any vinegar for pickling, it all comes down to the flavors you like. I’ve used white vinegar as I like its strong, sharp flavor. However, you could use red wine, white wine, apple cider, or sherry vinegar too.

If you have tried this Pickled Asparagus 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 glass mason jars filled with pickled asparagus with a jar of fresh asparagus set alongside.
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5 from 1 vote

Pickled Asparagus

New season asparagus is a joy to eat, and a great way of extending the season is to make this easy Pickled Asparagus recipe.
Prep Time10 minutes
Cook Time4 minutes
Refrigeration Time2 days
Total Time2 days 14 minutes
Course: Salad, Side Dish
Cuisine: American, Southern
Keyword: best pickled asparagus, easy pickled asparagus, how to pickle asparagus, pickled asparagus
Servings: 4
Calories: 64kcal
Author: Tanya

Ingredients

  • 1 lb asparagus tough ends trimmed to fit inside the jar
  • ¼ cup fresh dill
  • 1 cup water
  • 1 cup white vinegar
  • 2 tablespoon granulated sugar
  • 2 tablespoon kosher salt
  • 1 tablespoon pickling seasoning
  • ½ teaspoon red pepper flakes

Instructions

  • Add asparagus and dill into a 32-ounce mason jar. Set aside.
  • In a medium saucepan, combine the vinegar, water, granulated sugar,  kosher salt, pickling seasoning, and red pepper flakes. Bring to a simmer over medium heat and stir until the sugar and salt are dissolved, about 1 minute.
  • Once the sugar has dissolved, remove the pan from the heat and carefully pour the liquid over the asparagus in the jars, filling to the top. Make sure the brine completely covers the asparagus.
  • Allow the jars to cool to room temperature, then cover and refrigerate for at least 48 hours before eating.

Notes

  • Serve the pickled asparagus as a side dish or appetizer.
  • These pickles will last in the fridge for 2-3 weeks. 
  • If you find the brine does not cover your asparagus in the jars, add equal parts of water and vinegar until all the asparagus is covered.

Nutrition

Calories: 64kcal | Carbohydrates: 12g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 3502mg | Potassium: 276mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1168IU | Vitamin C: 10mg | Calcium: 54mg | Iron: 3mg

Slow Cooker Pinto Beans

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My delicious recipe for slow cooker pinto beans is a comforting and flavorful dish that's easy to make. These pinto beans are cooked low and slow, resulting in a creamy and hearty texture. No soaking necessary!

With a blend of herbs and adobo seasoning, they offer a delicious depth of flavors. Whether as a side dish or main course, this recipe will be one you'll want to make again.

Slow cooker pinto beans cooked in the crock pot.

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

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

If you've never made your own beans then you're in for a treat. Sure, canned pinto beans are easy and convenient, but they also taste easy and convenient. Cooking beans may sound daunting but it's as easy as filling the slow cooker and turning it on.

Why is this pinto bean recipe different? There is no soaking involved. And I use my delicious homemade adobo seasoning to season pinto beans. If you have your own store-bought seasoning that's great! But I recommend giving this homemade version a try.

Need more beans? Try this delicious Southern Style Pinto Bean recipe or tender Butter Beans. Keep it simple with Slow Cooker Black Beans and Homemade Baked Beans. Then check out some helpful information on how to cook dried beans.

A bowl of fresh cooked pinto beans.

Ingredients

  • Dried pinto beans - Rinsed and picked over. It isn't necessary to soak pinto beans for this recipe. Soaked or quick soak pinto beans can still be used, just lower your cooking time.
  • Vegetable broth - Canned or boxed works great. Chicken broth or stock can also work, depending on your preference.
  • Water - Pinto beans can be made with just water, simply replace the amount of broth needed with water.
  • Bay leaves - I really love the flavor bay leaves add, but you can swap them out with other herbs like fresh cilantro, thyme, or garlic cloves.
  • Adobo seasoning - Store-bought adobo is okay and adds great flavor. For more depth and richness try making your own homemade adobo seasoning!
slow cooker pinto beans ingredients.

Tools needed for this recipe

  • 6-quart Slow Cooker

How To Make Slow Cooker Pinto Beans

Place the beans in a 6-quart slow cooker. Add the vegetable broth, water, bay leaves, and adobo seasoning and stir.

Ingredients added to the slow cooker and before they've been cooked.

Cover and cook on low for 6-8 hours or high for 3-4 hours, or until the pinto beans are tender.

pinto beans cooked in the crock pot.

Serve and enjoy!

How to store Crock Pot pinto beans

To refrigerate: Leftover cooked beans can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the pinto beans on the stovetop until piping hot.

To freeze: Once cooked and cooled, place the pinto beans into a freezer-safe airtight container and store them in the freezer for up to 3 months. Thaw in the refrigerator before reheating to piping hot.

Slow Cooker Pinto Beans Recipe Variations

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

  • Tex-Mex Pinto Beans: To give your beans a southwestern twist, add diced bell peppers, jalapeños, and a can of diced tomatoes with green chilies to the slow cooker. Season with cumin, chili powder, and a hint of cayenne pepper for a spicy kick.
  • Smoky Bacon Pinto Beans: Add crispy bacon to the slow cooker along with the pinto beans. The bacon fat will infuse the beans with a smoky flavor. You can also add diced onions and garlic for extra flavor.
  • Sweet and Spicy Pinto Beans: For a balance of flavors, add a tablespoon of brown sugar to the slow cooker, along with chipotle peppers in adobo sauce. The combination of sweet and spicy is so good!
Slow cooker pinto beans cooked in the crock pot.

What to serve with pinto beans

Here are some yummy dishes that go really well with pinto beans.

  • Rice: Serve pinto beans over steamed white or brown rice. The rice complements the creamy texture of the beans and can make the two into a meal.
  • Cornbread: Pinto beans and cornbread make a great combination. Try my sweet potato cornbread or this classic southern cornbread.
  • Sautéed Greens: Add some healthy greens to your meal by serving pinto beans alongside sautéed turnip greens, beet greens, or collard greens.
  • Roasted Vegetables: Roasted vegetables, like roasted sweet potatoes, butternut squash, or bell peppers, complement the earthy flavors of pinto beans.

FAQ's

Are pinto beans good for you?

Yes, pinto beans are packed full of protein and fiber, as well as being low in fat, making them a healthy choice. These nutritious beans are rich in vitamins and minerals, and a great source of potassium, phosphorus, calcium, and magnesium.

Should pinto beans be soaked before cooking?

I don’t soak the dry pinto beans as I cook them low and slow. However, if you soak the dried beans overnight they will soften up and cook a lot quicker the next day.

Notes

  • I like to use a mixture of broth and water in my beans but feel free to use all water, all broth, or chicken broth. If using water, make sure to season the beans a little more with adobo or other seasonings.
  • I did not soak the beans before adding them to the slow cooker. If soaking beans overnight or doing a quick soak, reduce the cooking time.
  • Slow cookers can vary in the amount of time it takes for beans to soften. If using a smaller-sized slow cooker, it may take longer for your beans to cook.

Looking for more slow cooker 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!

Slow cooker pinto beans cooked in the crock pot.
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5 from 1 vote

Slow Cooker Pinto Beans

My delicious recipe for slow cooker pinto beans is a comforting and flavorful dish that's easy to make. These pinto beans are cooked low and slow, resulting in a creamy and hearty texture. No soaking necessary!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker pinto beans
Servings: 12 servings
Calories: 138kcal
Author: Tanya

Equipment

Ingredients

  • 1 lb Dried pinto beans rinsed and picked over
  • 4 cups Vegetable broth
  • 2 cups Water
  • 2 Bay leaves
  • 1 ½ tablespoons Adobo seasoning

Instructions

  • Place the beans in a 6-quart slow cooker. Add the vegetable broth, water, bay leaves, and adobo seasoning and stir.
  • Cover and cook on low for 6-8 hours or high for 3-4 hours, or until the beans are tender.
  • Serve and enjoy!

Notes

  • I like to use a mixture of broth and water in my beans, but feel free to use all water, all broth, or chicken broth. If using water, make sure to season the beans a little more with adobo or other seasonings.
  • I did not soal the beans before adding them to the slow cooker. If soaking beans overnight or doing a quick soak, reduce the cooking time.
  • Slow cookers can vary in the amount of time it takes for beans to soften. If using a smaller sized slow cooker, it may take longer for your beans to cook.

Nutrition

Serving: 1g | Calories: 138kcal | Carbohydrates: 25g | Protein: 8g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 320mg | Potassium: 539mg | Fiber: 6g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 2mg

Cold Seafood Salad Recipe

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This cold seafood salad recipe is full of flavor and is oh-so pretty. I combine imitation crab and shrimp with pasta, crunchy bell peppers, and green onions, then dress with a special sauce that will get your taste buds dancing. It's a great tasting easy pasta salad recipe to serve at your next social gathering or cookout. 

seafood salad in bowl with green onions next to the bowl

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

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

Summer proves itself to be the best season ever because that's when all the barbecues occur. Family and friends get together, fire up the grill, and tell the guest to bring the side dishes and desserts. The most popular side dishes at the barbecues I attend is the pasta salad. There are so many pasta salads in existence but my favorite of all favorites has to be a cold seafood salad with pasta.

I make my seafood pasta salad with imitation crab, but you can use fresh crab if you prefer. This is the best seafood salad recipe I've come up with and is exactly how I like to eat it.

If you enjoy cold salads, then try some of these great-tasting salad recipes. My Tuna Pasta Salad, Hawaiian Macaroni Salad Recipe, Thai Cucumber Salad, Vietnamese Chicken Salad, and my Carrot Raisin Salad.

Ingredients

Here's what you will need to make this cold seafood salad recipe:

  • Pasta - I've used medium-sized seashell pasta, but you can use any size or shape of pasta in this easy seafood salad recipe.
  • Vegetables - I've used a combination of chopped red bell pepper, green bell pepper and green onions.
  • Crab - forms the base of this salad, I use imitation crab meat but you can use fresh crab meat if you prefer.
  • Shrimp - I use medium-sized cooked shrimp but you can add any size of shrimp.
  • Dressing - I combine mayonnaise with French dressing to form the base of the sauce to coat this salad.
  • Seasoning - I use a combination of Old Bay seasoning, garlic powder, salt, and black pepper to season the dressing.
ingredients for seafood salad layed out

How to make the best seafood salad recipe

Prepare pasta according to package directions, drain, and set aside.

Add mayonnaise, French dressing, Old Bay seasoning, garlic powder, salt, and black pepper to a big bowl and whisk together until fully combined.

seafood salad dressing mixed in bowl

Finally add the remaining ingredients to the bowl, including the cooked and cooled pasta shells. Stir until combined and all ingredients are coated in the sauce.

seafood salad mixed in bowl

Cover the salad and place in the refrigerator to chill for 2-4 hours. Enjoy

Expert Tips

These tips will help you make the best cold seafood salad recipe you've ever tried. 

  • Now this seafood salad must be served cold, hence why it is a cold seafood salad recipe. Then again, who am I to be a stickler for the rules, serve warm if you like.
  • However, this salad is best when left to sit in the refrigerator to chill and allow the flavors to mend together.
  • When cutting the vegetables, chop them into bite-sized cubes which make it easier to eat.
seafood salad in serving bowl with spoon next to bowl

Flavor variations

  • Crab and shrimp form the base of this salad, but you can use any combination of seafood that you like to eat.
  • I've used sliced green onions, but red onions would be a great swap.
  • Add in extra vegetables like chopped tomatoes, celery, or cucumber.
  • Stir through some fresh herbs like dill, basil, or parsley.
  • I've used regular mayonnaise, but you can use low-fat mayo if you prefer.
  • A touch of lemon zest and/or juice is a great addition to this salad.

How to serve seafood salad

This salad is great for summer cookouts and gatherings, perfect to serve alongside some grilled meat or seafood.

For a tasty dinner, serve it alongside my Air Fryer Steak with Garlic Herb Butter, Air Fryer Steak Kebabs, or my Marinated Air Fryer Salmon.

It also makes a great lunch on the go, I often bring this salad to work when I make it the night before.

How to store Seafood Pasta Salad

Make ahead: This is a great make-ahead dish. Prepare the salad earlier in the day, or the day before, then cover the bowl and store it in the refrigerator until you are ready to serve.

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

What does seafood salad contain?

Seafood salad combines a combination of seafood. Then add some crunchy salad vegetables, and seasoning (I use Old Bay seasoning along with garlic powder, salt, and black pepper) and coat in a salad dressing. I like a mayonnaise-based dressing but you can make a vinaigrette-style dressing if you prefer.

Imitation Crab vs. Real Crab?

Imitation crab, made from processed seafood paste, provides a mild, sweet flavor and a firm, chewy texture, often used as a substitute in various dishes. Real crab, sourced from different crab species, offers an authentic and flavorful experience with its delicate, rich taste and soft, flaky texture, making it a popular choice for seafood lovers. The choice between the two depends on personal preference and culinary needs.

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

seafood salad in bowl with green onions next to the bowl
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4.67 from 24 votes

Cold Seafood Salad Recipe

This cold seafood salad recipe is full of flavor and is oh so very pretty. I combine crab and shrimps with pasta, crunchy bell peppers and green onions, then dress with a special sauce that will get your taste buds dancing, it's a great option to serve at your next social gathering or cookout. 
Prep Time20 minutes
Chill time2 hours
Total Time2 hours 20 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: best seafood salad recipe, cold seafood salad, cold seafood salad with pasta, easy seafood salad, seafood salad pasta
Servings: 6
Calories: 414kcal
Author: Tanya

Ingredients

  • 3 cups medium sized seashell pasta
  • 1 red pepper chopped
  • ½ green pepper chopped
  • 2 green onions chopped
  • 8 oz imitation crab meat chopped
  • 8 oz cooked medium sized shrimp chopped
  • ½ cup mayonaise
  • 2 tablespoon French dressing
  • ½ teaspoon Old Bay seasoning
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Prepare the pasta according to package directions, drain, and set aside to cool.
  • Add the mayonnaise, French dressing, Old Bay seasoning, garlic powder, salt, and black pepper to big bowl and whisk until fully combined.
  • Now add the remaining ingredients to the bowl, including the cooked pasta, and stir until combined and all ingredients are coated in sauce.
  • Refrigerate for 2-4 hours. Enjoy 

Video

Nutrition

Calories: 414kcal | Carbohydrates: 47g | Protein: 17g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 513mg | Potassium: 295mg | Fiber: 3g | Sugar: 5g | Vitamin A: 739IU | Vitamin C: 34mg | Calcium: 45mg | Iron: 1mg

This post was originally published on June 27, 2016. It has been updated with new photos as well as additional information.

Oven Fried Chicken Recipe

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This Oven Fried Chicken recipe is a family favorite. Quick to prepare and with perfectly cooked pieces of crispy coated chicken every time, this easy chicken recipe is sure to be a hit.

Wire rack set into a baking tray with pieces of crispy cooked chicken on top.

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

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

This oven-fried chicken was inspired by my air fryer fried chicken recipe, as I like the idea of "fried chicken" without frying it in oil. Using the oven allows you to cook more pieces than you can in an air fryer. I prefer to break a whole chicken into pieces for this recipe.

I made this oven-fried chicken without breadcrumbs or flour and used potato flakes, an idea I got from a favorite mystery novel of mine. Seriously, the book has recipes and an excellent storyline. The use of potato flakes results in crispy chicken, making this a gluten-free fried chicken recipe suitable for celiacs or anyone following a gluten-free diet. However, you can keep it traditional by using panko breadcrumbs instead.

Ingredients

Here's what you will need to make the best oven-fried chicken:

  • Chicken - I use one whole chicken (roughly) 3-4 lbs and cut it into eight pieces.
  • Buttermilk - for brining. Buttermilk helps keep the chicken tender and juicy.
  • Hot sauce - I use Texas Pete Hot Sauce, but you can use your favorite brand.
  • Potato flakes - this gives the fried chicken texture.
  • Seasonings - Seasoned salt, garlic powder, onion powder, dried mustard, Italian seasoning, cayenne pepper
  • Spray oil - I use an avocado oil spray.
Oven baked chicken recipe ingredients set out in individual bowls.

How to make my Oven Fried Chicken recipe

Combine the chicken, buttermilk, and hot sauce in a large bowl. Mix well and refrigerate for at least 1 hour or overnight.

A glass bowl filled with pieces of chicken covered in a buttermilk and hot sauce brining liquid.

Preheat the oven to 400 degrees Fahrenheit (200C). Spray a baking rack and place it on a rimmed baking sheet.

Combine the potato flakes, seasoned salt, garlic powder, onion powder, dried mustard, Italian seasoning, and cayenne pepper in a shallow dish.

Remove the chicken from the buttermilk mixture and allow the excess buttermilk to drip off, then dredge it in the potato flake mixture until evenly coated.

Pieces of chicken being coated in a crumb mix and a tray with a wire rack set on top with crumbed pieces of chicken on top.

Place the chicken pieces on the prepared baking rack and allow the chicken to sit for 15 minutes before placing it in the oven. This will allow the coating to stick.

Then lightly spray the chicken with oil and place it in the preheated oven.

Wire rack set into a baking tray with pieces of crumbed chicken on top.

Bake for 55-60 minutes or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.

Wire rack set into a baking tray with pieces of crispy cooked chicken on top.

Expert Tips

These tips will help you make the best oven-fried chicken recipe you've ever tried. 

  • For moist and tender pieces of chicken, don't skip the brining.
  • The chicken pieces should reach an internal temperature of 165 degrees Fahrenheit.
  • For ease when cooking any meat, I recommend using a quick-read thermometer to check the internal temperature.
  • Once cooked, allow the chicken to rest for 5 minutes, as this will allow the juices to settle and result in juicy, tender pieces of chicken.
  • This recipe is easily doubled up to serve a larger group of diners, making this the perfect oven-fried chicken recipe for when you next have family and friends around for dinner.
Pieces of crispy crumbed chicken on a wire rack.

Flavor variations

  • You can use a different type of breading for this recipe. Some popular options include panko bread crumbs, crushed crackers, or cornmeal.
  • I use Texas Pete hot sauce in this recipe. Reduce the hot sauce if you are sensitive to heat.
  • If you like your chicken extra spicy, add some red pepper flakes or chili powder to the seasoning mix or use a spicier brand of hot sauce.

What to serve with Oven Fried Chicken

I love to serve my Oven Fried Chicken Pieces with a few easy vegetable side dishes. Try my Air Fryer Baked Sweet Potato with Hot Honey Butter, Sweet Potato Wedges, French Fries, and Cheddar and Sour Cream Corn on the Cob.

Salads make a tasty option, too; try my Southern Potato Salad, Southern Cucumber Salad, Fresh Corn Salad, or my Quinoa Avocado Salad.

Wire rack set into a baking tray with pieces of crispy cooked chicken on top.

How to store

Make ahead: Make this recipe up ahead of time. To reheat, bake it in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes or until heated through.

To refrigerate: Once cooked and cooled, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the chicken pieces back into a hot oven to warm through.

To freeze: Once cooked and cooled completely, wrap the chicken tightly in plastic wrap and place it in the freezer for up to 3 months.

Wire rack set into a baking tray with pieces of crispy cooked chicken on top.

FAQs

Can I use boneless, skinless chicken breasts?

Yes, you can use boneless, skinless chicken breasts for this recipe. Just make sure to pound them out to an even thickness before breading them, as this ensures an even cook. Also, adjust the cooking time in the oven.

How do I reheat frozen oven-fried chicken?

To reheat frozen oven-fried chicken, thaw it overnight in the refrigerator. Then, bake it in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes or until heated through.

What is the purpose of brining?

Brining is the easiest way to tenderize and add moisture to the meat, as well as add flavor. I like to brine the chicken pieces in buttermilk and hot sauce for at least one hour before cooking, but ideally overnight. The longer the brine, the more tender the meat. Brining allows the meat to absorb moisture, which means it won't dry out as much during cooking.

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

Wire rack set into a baking tray with pieces of crispy cooked chicken on top.
Print Recipe
5 from 1 vote

Oven Fried Chicken Recipe

My family all love fried chicken, but when it comes to the healthier approach, I have the Best Oven Fried Chicken Recipe. Quick to prepare and with perfectly cooked pieces of crispy coated chicken every time, this easy chicken recipe is sure to be a hit with all the family.
Prep Time10 minutes
Cook Time1 hour
Brining Time1 hour
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: best oven fried chicken, easy oven fried chicken, fried chicken in oven, oven friend chicken without breadcrumbs
Servings: 6
Calories: 397kcal
Author: Tanya

Ingredients

  • 1 whole chicken 3-4 lbs, cut into 8 pieces
  • 1 cup buttermilk
  • ¼ cup hot sauce
  • 1 ½ cup potato flakes
  • 2 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried mustard
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper
  • spray oil

Instructions

  • In a large bowl, combine the chicken, buttermilk, and hot sauce. Mix well and refrigerate for at least 1 hour, or overnight.
  • Preheat the oven to 400 degrees Fahrenheit (200C). Spray a baking rack and place it on a rimmed baking sheet.
  • In a shallow dish, combine the potato flakes, seasoned salt, garlic powder, onion powder, dried mustard, Italian seasoning, and cayenne pepper.
  • Remove the chicken from the buttermilk mixture and allow the excess buttermilk to drip off, then dredge it in the potato flake mixture until evenly coated.
  • Place the chicken pieces on the prepared baking rack and allow the chicken to sit for 15 minutes before placing it in the oven. This will allow the coating to stick. Then lightly spray the chicken with oil and place in the preheated oven.
  • Bake for 55-60 minutes or until the chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit.

Notes

  • You can use a different type of breading for this recipe. Some popular options include panko bread crumbs, crushed crackers, or cornmeal.
  • I use Texas Pete hot sauce in this recipe. If you are sensitive to heat or use a spicier brand, reduce the hot sauce. 

Nutrition

Calories: 397kcal | Carbohydrates: 15g | Protein: 30g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 1199mg | Potassium: 527mg | Fiber: 1g | Sugar: 3g | Vitamin A: 362IU | Vitamin C: 22mg | Calcium: 75mg | Iron: 2mg

Pinto Beans Recipe (Southern Style)

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My Best Pinto Beans recipe is Southern Style comfort food in a bowl. The pinto beans are cooked with a smoked turkey leg, which adds a great depth of flavor and once cooked I shred the turkey meat and add it back into the pot taking this dish to the next level.

Dutch oven filled with cooked pinto beans and shredded turkey leg.

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

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

This southern pinto beans recipe is always popular at home as it's packed full of flavor. This easy side dish makes a great addition to any meal, and can be served alongside a whole variety of different main dishes.

However this is a flexible dish and you could also serve it as a main meal with my Classic Southern Cornbread, and a fresh salad side.

What I love most about this easy pinto beans recipe is how quick and easy it is to prepare. Hands on prep time is minimal, it is more of an assembly job. However, what you are left with after a couple of hours of bubbling away on the stove, is the most deliciously flavorful bowl of beans.

Easy beans dishes like this one, are recipes we should all have in our repertoire. Not only are they filling, nutritious and delicious, they also use simple, inexpensive ingredients, making this an economical meal option too.

Ingredients

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

Pinto bean recipe ingredients set into individual dishes on a wooden board.
  • Beans - one pound of dried pinto beans will serve 12 as a side dish.
  • Turkey - a large smoked turkey leg adds real depth of flavor when cooked along with the beans.
  • Broth - I use reduced-sodium chicken broth as the turkey leg can be salty. Vegetable broth would work here too.
  • Bay leaves
  • Onion powder
  • Garlic powder
  • Black pepper

How to cook Southern Pinto Beans recipe

Add beans, smoked turkey leg, chicken broth, water, bay leaves, onion powder, garlic powder, and black pepper to a large heavy-bottomed pot. Heat over medium-high heat until the beans start to boil.

Dutch oven filled with turkey leg, chicken broth and bay leaves.

Reduce the heat to medium-low and simmer, covered, until the beans are tender.  This will take somewhere from 1.5-3 hours.

A Dutch oven filled with pinto beans and a smoked turkey leg in chicken broth.

Once the beans are tender, remove the drumstick from the pot, and remove the turkey meat from the bone. Return the meat to the pot and stir. Serve and enjoy.

Close up image of cooked pinto beans and shredded turkey leg.

Expert Tips

These tips will help you make the best pinto beans recipe you've ever tried. 

  • If adding salt, wait until the beans have finished cooking and you are able to taste the dish. The salt from the turkey leg and chicken broth can make the beans salty. 
  • If you choose to soak your beans overnight, the cooking time will be shorter.
  • The longer you cook the beans, the softer they will be and the thicker the gravy.

Flavor variations

  • Add some extra vegetables like finely chopped celery, carrot, bell pepper, onion and garlic.
  • Try adding some fresh herbs like thyme, rosemary, or parsley when you are cooking the beans.
  • Swap the smoked turkey leg for some smoked ham or bacon instead.
  • Add some additional spices like smoked paprika, ground cumin, or chili powder.
  • Love chili heat, then add a dash of your favorite hot sauce or some red pepper flakes.
  • Add a splash of vinegar once the beans are done cooking.
A blue bowl filled with southern style pinto beans with shredded turkey leg.

What to serve with Southern Pinto Beans

This classic southern side dish is a great comfort food dish, serve it with my Classic Southern Cornbread, perfect for mopping up all that gravy.

Great served with these main dishes, like Air Fryer Pork Chops, Garlic Parmesan Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, or my Air Fryer Fried Chicken.

You could also serve pinto beans as a delicious main dish along with some tasty salad sides like my Southern Potato Salad, Southern Cucumber Salad, Fresh Corn Salad, or my Quinoa Avocado Salad.

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 pinto beans on the stove top until piping hot.

To freeze: Once cooked and cooled, place the pinto beans into an airtight container and store them in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

A blue bowl and spoon filled with southern style pinto beans with shredded turkey leg, with a Dutch oven and a glass of cola set alongside.

FAQs

Are pinto beans good for you?

Yes, pinto beans are packed full of protein and fiber, as well as being low in fat, making them a healthy choice. These nutritious beans are rich in vitamins and minerals, and a great source of potassium, phosphorus, calcium and magnesium.

Can I make gluten-free pinto beans?

Yes, absolutely, just ensure the chicken broth you use is a gluten-free broth.

Should pinto beans be soaked before cooking?

I don't soak the pinto beans as I cook them low and slow with the smoked turkey leg. However, if you soak the dried beans overnight they will soften up and cook a lot quicker the next day.

What is the best way to soak pinto beans before cooking?

Add the beans to a large bowl and cover with cold water to 2 inches above the beans, this allows the beans to expand as they soak. Set aside to soak for at least 5 hours or ideally overnight.

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

Dutch oven filled with cooked pinto beans and shredded turkey leg.
Print Recipe
4.79 from 14 votes

Pinto Beans Recipe (Southern Style)

My Best Pinto Beans recipe is Southern Style comfort food in a bowl. The pinto beans are cooked with a smoked turkey leg, which adds a great depth of flavor and once cooked I shred the turkey meat and add it back into the pot taking this dish to the next level.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course, Side Dish
Cuisine: American, Southern
Keyword: best pinto beans recipe, easy pinto beans, pinto beans recipe, smoky pinto beans, southern pinto beans recipe
Servings: 12
Calories: 229kcal
Author: Tanya

Ingredients

  • 1 lb dried pinto beans rinsed and sorted
  • 1 large smoked turkey leg
  • 4 cups reduced sodium chicken broth
  • 2 cup water
  • 2 bay leaves
  • 1 tablespoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon black pepper

Instructions

  • Add beans, smoked turkey leg, chicken broth, water, bay leaves, onion powder, garlic powder, and black pepper to a large heavy-bottomed pot. Heat over medium-high heat until the beans start to boil.
  • Reduce the heat to medium-low and simmer, covered, until the beans are tender.  This will take somewhere from 1.5-3 hours.
  • Once the beans are tender, remove the drumstick from the pot, and remove the turkey meat from the bone. Return the meat to the pot and stir. Serve and enjoy.

Notes

  • If adding salt, wait until the beans have finished cooking. The salt from the turkey leg and chicken broth can make the beans salty. 
  • If you choose to soak your beans overnight, the cooking time will be shorter.

Nutrition

Calories: 229kcal | Carbohydrates: 26g | Protein: 21g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 40mg | Sodium: 73mg | Potassium: 762mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 3mg

Adobo Seasoning Recipe

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My adobo seasoning recipe is a delicious spice blend typically used in Caribbean & Latin American cuisine. Key spices like garlic, onion, oregano, cumin, and turmeric come together to create a warm richness and depth to any dish.

Scooping the adobo seasoning spice with a spoon.

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

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

While Goya adobo seasoning is super tasty, making your own homemade adobo is ideal in that you can control the amount of salt added, and there are no additional preservative ingredients. Quickly create your own adobo seasoning with ingredients you likely already have in your pantry.

While adobo seasoning is commonly associated with Puerto Rican and Mexican cooking, its versatility extends beyond those culinary traditions. The flavor profile can enhance the flavors of any dish with its unique spice blend.

I'm a huge fan of bold flavors, and this adobo seasoning comes in handy on many easy recipes. Try using it as the seasoning for these air fryer chicken breasts or add some when cooking beans. It adds a savory note, enhances the natural richness of the ingredients, and infuses a touch of warmth.

A jar of fresh prepared adobo seasoning.

Ingredients

  • Garlic powder
  • Salt
  • Ground black pepper
  • Onion powder
  • Dried oregano
  • Ground cumin
  • Tumeric
Adobo seasoning recipe ingredients all lined up.

Tools needed for this recipe

  • Small bowl
  • Whisk
  • Measuring spoons
  • Sealed jar for storage

How To Make Homemade Adobo Seasoning

Whisk together the garlic powder, salt, ground black pepper, onion powder, dried oregano, ground cumin, and turmeric in a small bowl.

Measured spiced placed onto a white plate.

Use the adobo seasoning as a dry rub on meats, sprinkle it on vegetables, or season rice and beans.

Whisking the spices together on a plate.

How To Store Adobo Seasoning

Store homemade adobo seasoning the same as your would store-bought adobo or your own seasonings. Keep your seasoning in a cool, dry place like a cabinet or pantry. Adobo seasoning can be kept in an airtight container for up to 6 months.

Adobo Seasoning Variations

Adjust the spice blend to fit your tastes, while still maintaining the integrity of the spice.

  • Spicy: Add chili powder, cayenne pepper, or crushed red pepper flakes to amp up the heat.
  • Sweet: Add brown sugar for a touch of sweetness.
  • Citrus: Add the dried zest of lemons, lime, or orange to brighten the flavors of dried citrus.
Whisking the spices together on a plate.

Uses For Adobo Seasoning

Adobo seasoning is fantastic on many different types of dishes.

  • Meat: Adobo seasoning is often used as a wet marinade or rub for meats such as chicken, pork, beef, or lamb. It adds a rich and tangy flavor to the meat.
  • Seafood: It can be used to add flavor to seafood dishes like fish, shrimp, or crab.
  • Vegetables: Adobo seasoning can be sprinkled on roasted or grilled vegetables like bell peppers, zucchini, eggplant, or corn to enhance their taste.
  • Soups and stews: Adobo seasoning can be used as a flavor enhancer in soups, stews, or chili recipes, giving them a savory kick.
  • Snacks and dips: Sprinkle adobo seasoning on popcorn, roasted nuts, or homemade chips for a zesty and savory snack. It can also be added to dips like guacamole or salsa for an extra flavor boost.

FAQ's

Is adobo seasoning spicy?

Store-bought adobo seasoning, like goya adobo seasoning, is fairly mild, as the only source of heat is black pepper. If you love a bit more heat, then homemade adobo seasoning is right for you. Control the spice mix to your personal preference.

Notes

  • This recipe makes about ⅓ cup of seasoning. Double or triple the recipe for a larger batch.
  • If you like spicy food, add a little cayenne pepper for heat, or include other spices, such as smoked paprika, or chipotle powder, for a smoky flavor.

Looking for more homemade spice recipes? Try these out:

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

A jar of fresh prepared adobo seasoning.
Print Recipe
5 from 1 vote

Adobo Seasoning Recipe

My adobo seasoning recipe is a delicious spice blend typically used in Caribbean & Latin American cuisine. Key spices like garlic, onion, oregano, cumin, and turmeric come together to create a warm richness and depth to any dish.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: spices
Cuisine: Filipino
Keyword: adobo seasoning recipe
Servings: 12 servings
Calories: 11kcal
Author: Tanya

Ingredients

  • 2 tablespoons Garlic powder
  • 1 tablespoon Salt
  • 1 tablespoon Ground black pepper
  • 1 tablespoon Onion powder
  • 1 tablespoon Dried oregano
  • 1 tablespoon Ground cumin
  • 1 teaspoon Turmeric

Instructions

  • In a small bowl, whisk together the garlic powder, salt, ground black pepper, onion powder, dried oregano, ground cumin, and turmeric.
  • Store the adobo seasoning in an airtight container for up to 6 months.
  • Use the adobo seasoning as a dry rub on meats, sprinkle it on vegetables, or season rice and beans.

Notes

  • This recipe makes about ⅓ cup of seasoning.
  • If you like spicy food, add a little cayenne pepper for heat, or include other spices, such as smoked paprika, or chipotle powder, for a smoky flavor.

Nutrition

Serving: 1g | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 584mg | Potassium: 47mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 16IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg

The Ultimate Guide to Setting Up Your Own Home Cocktail Bar

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If you want to create a home bar, you'll want to ensure you have all the essentials. From the base spirits and liqueurs to the right tools, we'll cover everything you need to set up your home-based bar. This post is meant for an audience 21 and over.

cocktail bar in front of window

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

Having a home cocktail bar is a great idea. It's a great conversation starter and allows you to experiment with different recipes. It also helps to save money on expensive bar outings.

Most of all, it is a fun and relaxing way to spend time with friends and family. This comprehensive guide will explore the top home bar essentials you need to set up a fully stocked and functional home bar.

I. Essential Liquor and Mixers

a. Base spirits

A well-stocked home bar starts with a variety of base spirits. These include vodka, gin, rum, tequila, and whiskey. These versatile liquors will allow you to create a wide range of cocktails to suit any taste preference.

Investing in high-quality spirits is wise. The quality of ingredients will significantly affect the taste of cocktails. Thus, invest in the best you can afford.

liquors in front of window on bar cart

b. Liqueurs

Liqueurs like triple sec, vermouth, coffee liqueur, and amaretto can add depth and flavor to your concoctions. Keep a few of these on hand to enhance your cocktail creations. Liqueurs are typically sweet and can add complexity and character to your drinks. Experiment with different flavors and combinations to find your favorites.

liquers on bar cart

c. Mixers

Stock up on tonic water, soda water, cola, and ginger beer mixers to complement your spirits and liqueurs. These mixers will provide the perfect canvas for your cocktails, allowing you to play with different ratios and flavors. Consider having a variety of flavored syrups and purees, too, for a more extensive selection of mixers.

Fresh ingredients like lemons, limes, oranges, and mint are crucial for adding a refreshing touch to your drinks. Always keep a few on hand to elevate your cocktails to the next level. You can also purchase citrus juices for cocktails in your grocery store.

Don't forget other fruits like strawberries, raspberries, and pineapple, which can also be used to create unique and delicious cocktails.

photo of bitters that are home bar essentials on bar cart

d. Syrups and bitters

E. Syrups and bitters, like simple syrup, grenadine, and Angostura bitters, can balance your drinks' sweetness and complexity. These additions will help you craft perfectly balanced cocktails that impress even the most discerning guests. For a personal touch, experiment with homemade syrups like honey, ginger, or cinnamon syrup.

II. Home Bar Essential Tools

a. Cocktail shaker

A cocktail shaker is a must-have for mixing and chilling your drinks, ensuring a well-blended and refreshing cocktail. There are various types of shakers, such as the Boston shaker, cobbler shaker, and French shaker, each with advantages. Choose one that best suits your needs and comfort.

cocktail shaker and other bar tools on cart

b. Strainer

A strainer is crucial for separating ice and other solid ingredients from your cocktails, providing a smooth and enjoyable drinking experience. There are several types of strainers, like the Hawthorne, julep, and fine mesh strainer. Combining these will ensure you can strain any cocktail with ease.

c. Bar Spoon and Jigger

A bar spoon is perfect for gently stirring cocktails, while a jigger ensures precise measurements for a perfectly balanced drink. Invest in a durable and accurate jigger; consistency is critical when creating cocktails. A double-sided jigger with different measurements on each end will be incredibly useful.

d. Muddler and Juicer

A muddler and citrus juicer are essential for extracting flavors from fresh fruits and herbs, allowing you to create cocktails with depth and freshness. Choose a muddler with a comfortable grip and a flat, sturdy end for effective muddling. A manual citrus juicer will ensure you always have fresh juice on hand for your cocktails.

e. Garnishes

Garnish tools, like a peeler, small knife, and cocktail picks, add the finishing touches to your drinks, enhancing the overall presentation and experience. A set of garnishing tools will allow you to create visually appealing and professional-looking cocktails that will impress your guests.

f. Ice

Lastly, an ice bucket and tongs will help keep your ice clean and easily accessible during cocktail-making sessions. Ice is essential to many cocktails, so having a dedicated place to store it is crucial. Consider investing in an insulated ice bucket to keep your ice from melting quickly.

You can find cocktail shaker sets that contain the majority of these home bar essentials in one kit.

III. Home Bar Essential Glassware

Different glassware, such as highball, Collins, rocks, martini, coupe, wine, and shot glasses, can enhance the presentation of your drinks and improve the overall experience for you and your guests. High-quality glassware is visually appealing and can enhance the flavors and aromas of your cocktails.

glasses and glasware on bar cart for home bar essentials

Highball and Collins glasses are ideal for serving tall, mixed drinks, often with a high proportion of mixers. Rocks glasses, also known as Old Fashioned glasses, are perfect for serving spirits neat or on the rocks and shorter mixed drinks.

Martini and coupe glasses are best suited for serving cocktails, such as martinis and daiquiris, while wine glasses can serve wine-based cocktails like sangria or a spritzer. Shot glasses are perfect for serving straight shots or miniature versions of cocktails.

IV. Recipes and Techniques

Master classic cocktails like the martini, margarita, Old Fashioned, mojito, and Negroni to impress your guests and build your mixology skills. Start with these timeless recipes and then experiment with your variations, incorporating different spirits, liqueurs, and fresh ingredients.

Familiarize yourself with popular techniques such as shaking, stirring, muddling, layering, and straining to create a variety of textures and flavors in your cocktails. Shaking is ideal for drinks with multiple ingredients and citrus as an ingredient while stirring is best for spirit-forward cocktails.

Muddling extracts flavors from fruits and herbs, and layering creates a visually appealing effect in drinks with different densities. Straining ensures a smooth and enjoyable cocktail by removing ice and other solids.

As you become more comfortable with these techniques, explore advanced methods like smoking, infusing, and fat-washing to elevate your cocktails and create truly unique and memorable experiences for your guests.

V. Organizing Your Home Bar

liquors, liquers, and home bar essentials on bar cart in front of window

Consider storage solutions like shelves, cabinets, and bar carts to keep your spirits, tools, and glassware organized and accessible. This will make it easy for you to find everything you need when creating cocktails and help maintain the cleanliness of your home bar area.

Creative displays and lighting can showcase your collection and set the mood for your home bar. Use LED strip lights, under-cabinet lighting, or a backlit liquor shelf to highlight your spirits and glassware, creating an inviting atmosphere.

Space-saving tips, such as using stackable glassware and multipurpose tools, can help you make the most of your home bar, regardless of size. Opt for nesting bar tools and collapsible or wall-mounted storage solutions to maximize your available space.

VII. Things to Consider

a. Space

Another home bar essential is space. Consider how much room you have to store all your ingredients and tools for your home bar. I suggest choosing 2-3 base spirits and 1-2 liqueurs you like the most. Regarding glassware, start with highballs (which can also be used for non-alcoholic drinks, like lemonade), a coupe, and rock glasses. I suggest buying only 2-4 of each glass.

b. Budget

Establish a budget for your home bar essentials. This will help you prioritize items to invest in, such as spirits, tools, and glassware. Remember that you can start small and gradually build your collection over time.

c. Storage and organization

Plan for adequate storage space to keep your spirits, mixers, tools, and glassware organized and easily accessible. This may include shelves, cabinets, bar carts, or other storage solutions. Good organization will not only make your bar more functional but also more visually appealing.

Conclusion

As you explore the world of mixology, these home bar essentials will have you mixing up creative cocktails in no time. Don't be afraid to try new ingredients and techniques. The best part of having a home bar is the endless opportunity for creativity and enjoyment. Stick with the classic cocktails or come up with your creations.

Learn from experienced bartenders. Attend mixology workshops. Discover new recipes and ideas through books and online resources. Take the time to explore these options.

The more you experiment and refine your techniques, the better your cocktails will become.

Hennessy Sidecar Recipe

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A classic sidecar cocktail is a joy to drink. I make my Hennessy Sidecar Recipe using a good quality Hennessy cognac and mix it with Cointreau and fresh lemon juice. The result is a rich, sweet, slightly tart cocktail with your taste buds dancing. This post is meant for an audience 21 and over.

coupe glass filled with Hennessy sidecar cocktail and garnished with a strip of orange peel

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

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

Cognac is a style of brandy that is produced in the Cognac region of France. Hennessy produce some of the best cognacs, which work beautifully in a classic sidecar cocktail.

I first enjoyed this cocktail at a bar in Washington D.C., but I'm a huge fan of making cocktails at home, so I had to learn how to make it.

This Hennessy sidecar cocktail recipe is the perfect example of cocktail simplicity. Pour the ingredients into a cocktail shaker over ice, give it a shake, and strain into your glass of choice. In a matter of minutes, you have the perfect cocktail serving for one.

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

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

Sidecar Cocktail Ingredients

Here's what you will need to make a Classic Hennessy Sidecar cocktail:

  • Brandy - when it comes to making the best Sidecar Cocktail, I use Hennessy Cognac or a similar high-quality cognac.
  • Orange Liqueur - I use Cointreau, but you can also use Grand Marnier or any other orange liqueur.
  • Lemon - we use fresh lemon juice, but you can use lemon juice concentrate.
  • Ice - you will need ice for shaking the cocktails in the cocktail shaker.
  • Sugar - you can sugarcoat the rim of the glass; this is optional.
  • Garnish - use an orange or lemon twist for garnish; this is optional.
Hennessy sidecar cocktail ingredients

How to make my Hennessy Sidecar Recipe

Optional: Prepare your coupe or martini glass by moistening the rim with a lemon wedge and then dipping it into a shallow plate of sugar to create a sugar rim.

Combine the Hennessy cognac, orange liqueur, and fresh lemon juice in a cocktail shaker.

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

Strain the cocktail into a prepared coupe or martini glass.

coupe glass filled with Hennessy sidecar cocktail being poured from a cocktail shaker and garnished with a strip of orange peel
  • Garnish with a twist of orange or lemon, if desired.
whole orange on a green board with an orange peeling and some strips of orange peel

Expert Tips

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

  • If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
  • Don't add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.
two coupe glasses filled with Hennessy sidecar cocktail with bottle of Hennessy brandy in the background

Flavor variations

  • The ratio of ingredients in a Sidecar can vary depending on personal preference, but a common recipe is 2 parts cognac, 1 part orange liqueur, and 1 part lemon juice. The cocktail is traditionally served in a sugar-rimmed glass and garnished with a twist of lemon.
  • Make a Between the Sheets Cocktail by subbing 1 part of the cognac with rum.
  • For the orange liqueur, I use Cointreau, but you can use Grand Marnier or any other orange liqueur.
  • In this recipe, we use fresh lemon juice, but feel free to use lemon juice concentrate. If using lemon juice concentrate, increase to 1 ounce. 
  • Add Tequila and lime juice, and make a Hennessy Margarita.
two coupe glasses filled with Hennessy sidecar cocktail

FAQs

What does a sidecar cocktail taste like?

This cocktail has a good kick of cognac, with the orange liqueur adding both sweet and bitter notes, then the lemon juice adds just the right amount of tartness to balance the cocktail. If you prefer a little sweeter cocktail, add a little more orange liqueur.

Is triple sec the same as Cointreau?

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

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

coupe glass filled with Hennessy sidecar cocktail and garnished with a strip of orange peel
Print Recipe
5 from 3 votes

Hennessy Sidecar Recipe

A classic sidecar cocktail is a joy to drink. I make my Hennessy Sidecar Recipe using a good quality Hennessy cognac, and mix it with Cointreau and fresh lemon juice. The result is a rich, sweet, and slightly tart cocktail that will have your taste buds dancing.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: brandy cocktail, hennessy brandy, hennessy sidecar, sidecar cocktail
Servings: 1
Calories: 222kcal
Author: Tanya

Ingredients

  • 2 oz Hennessy Cognac or other high quality cognac
  • 1 oz orange liqueur such as Cointreau or Grand Marnier
  • ½ oz fresh lemon juice
  • ice for shaking cocktails
  • sugar for coating rim of glass, optional
  • orange or lemon twist for garnish, optional

Instructions

  • Optional: Prepare your coupe or martini glass by moistening the rim with a lemon wedge and then dipping it into a shallow plate of sugar to create a sugar rim.
  • In a cocktail shaker, combine the Hennessy cognac, orange liqueur, and fresh lemon juice.
  • Fill the shaker with ice and shake vigorously for about 15-20 seconds to ensure the ingredients are well chilled and mixed.
  • Strain the cocktail into a prepared coupe or martini glass.
  • Garnish with a twist of orange or lemon, if desired.

Notes

  • The ratio of ingredients in a Sidecar can vary depending on personal preference, but a common recipe is 2 parts cognac, 1 part orange liqueur, and 1 part lemon juice. The cocktail is traditionally served in a sugar-rimmed glass and garnished with a twist of lemon.
  • We us fresh lemon juice in this recipe, but feel free to use lemon juice concentrate. If using lemon juice concentrate, increase to 1 ounce.

Nutrition

Calories: 222kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 29mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 4mg | Iron: 0.1mg

Mackerel Rundown

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Jamaican Mackerel Rundown is a traditional, flavorful dish that combines tender mackerel with a rich and savory coconut milk sauce. Its unique blend of spices and ingredients creates an authentic taste of the Caribbean right in your own kitchen.

mackerel rundown cooked nown in sauce in skillet

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

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

Jamaican Mackerel Run Down is a traditional, flavorful dish that combines tender mackerel with a rich and savory coconut milk sauce. Its unique blend of spices and ingredients creates an authentic taste of the Caribbean right in your own kitchen.

Growing up in a Jamaican household has its perks, mainly all the delicious recipes I was able to enjoy. These included ackee and saltfish, brown stew chicken, oxtail, and mackerel run-down. This dish was for sure a favorite, as the coconut sauce pairs well with the fish in this dish.

Mackerel run down is complemented by side dishes such as boiled green bananas, dumplings, and white rice. It is also great served over a bed of steamed vegetables such as kale, carrots, and cabbage. This flavorful and comforting dish is sure to be a hit in any Jamaican home.

Traditionally, mackerel run down is made with salted or pickled mackerel. This mackerel must be prepped before adding it to a rich coconut sauce. I've modified the recipe using fresh mackerel and canned coconut milk rather than fresh coconut. This recipe is still delicious either way.

Ingredients for Mackerel Run Down:

  • Fish - Salted or pickled mackerel is more traditional, so if you can find it, use it by all means. I've used fresh mackerel in this recipe. You could also use herring or sardines in place of mackerel. I also use lime to clean the fish to get rid of any excessive fishy smell or taste.
  • Coconut Sauce - olive oil, yellow and green onion, garlic, tomato, unsweetened coconut milk, garlic, thyme, all-purpose seasoning, salt, and pepper.
ingredients for mackerel rundown recipe

How to Make Mackerel Run Down

Chop all the vegetables and set them to the side.

Rinse mackerel in cold water and squeeze lime to wash the mackerel fish while rinsing.  Debone the mackerel and chop the mackerel into bite-sized pieces.

deboned and chopped fish for rundown

In a large skillet, heat oil over medium heat. Add chopped yellow onion, green onion, garlic, tomato, and sauté for 5-6 minutes, until the vegetables have softened.

Add the mackerel, coconut milk, pimento seeds, thyme, and all-purpose seasoning. Stir and mix to combine. Continue cooking for an additional 10-12 minutes.  Taste and season with salt and pepper to taste.

coconut sauce ingredients in skillet before dish added
mackerel rundown sauce cooked

Remove from heat and remove the pimento seeds and thyme leaves before serving.

mackerel run down on plate with green banana and dumpling

What to Serve with Mackerel Rundown

Mackerel Run down pairs well with plantains, boiled, green bananas, or fried dumplings. You can also serve it with a fresh salad on the side or steamed vegetables.

How to make Rundown with Salted Fish

In order to make mackerel run down with salted fish, you will need to prep the fish before adding it to the coconut sauce. Follow these steps:

  1. Rinse mackerel in cold water twice to wash off the salt. Squeeze lime to wash the mackerel fish while rinsing.  
  2. Boil the mackerel for about 5-10 minutes in a pot filled with water. Remove the mackerel from the stove and drain the water.
  3. Allow the mackerel to cool. Debone it and tear it off into smaller pieces. Set aside.
  4. Proceed with making the coconut sauce in the recipe before adding the mackerel.

Can I make this dish spicy?

Sure! You can add a sliced scotch bonnet pepper, seeds removed, or a whole scotch bonnet pepper while the coconut sauce simmers.

Frequent Asked Questions

What does rundown mean?

The term "rundown" describes the process of cooking the sauce until it reduces, thickens, and "runs down" or breaks down to a rich and flavorful consistency.

When is mackerel rundown typically served?

We usually ate rundown for breakfast, but it can be eaten for lunch or dinner.

Looking for more Jamaican recipes? Try these out:

Print Recipe
5 from 1 vote

Mackerel Rundown

Jamaican Mackerel Rundown is a traditional, flavorful dish that combines tender mackerel with a rich and savory coconut milk sauce. Its unique blend of spices and ingredients creates an authentic taste of the Caribbean right in your own kitchen.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: caribbean mackerel run down, Jamaican mackerel run down, mackerel run down, mackerel rundown
Servings: 4 people
Calories: 328kcal
Author: Tanya

Ingredients

  • 2 lb Mackerel fileted (see note for using salted mackerel)
  • 2 Tablespoons canola oil
  • 1 medium yellow onion chopped
  • 5 stalks of green onions chopped
  • 4 cloves garlic chopped
  • 1 tomato chopped
  • 1 13.5 oz can of unsweetened coconut milk
  • 6 pimento seeds
  • 4 sprigs thyme
  • 2 teaspoons of all-purpose seasoning
  • salt and pepper to taste

Instructions

  • Rinse mackerel in cold water and squeeze lime to wash the mackerel fish while rinsing. Debone the mackerel and chop the mackerel into bite-sized pieces.
  • In a large skillet, heat oil over medium heat. Add yellow onion, green onion, garlic, tomato, and sauté for 5-6 minutes, until the vegetables have softened.
  • Then add the mackerel, coconut milk, pimento seeds, thyme, and all-purpose seasoning. Stir and mix to combine. Continue cooking for an additional 10-12 minutes. Taste and season with salt and pepper to taste.
  • Remove from heat and remove the pimento seeds and thyme leaves before serving.

Notes

In order to make mackerel run down with salted fish, you will need to prep the fish before adding it to the coconut sauce. Follow these steps:
  1. Rinse mackerel in cold water twice to wash off the salt. Squeeze lime to wash the mackerel fish while rinsing.
  2. Boil the mackerel for about 5-10 minutes in a pot filled with water. Remove the mackerel from the stove and drain the water.
  3. Allow the mackerel to cool. Debone it and tear it off into smaller pieces. Set aside.
  4. Proceed with making the coconut sauce in the recipe before adding the mackerel.

Nutrition

Calories: 328kcal

Classic Margarita Recipe

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This Classic Margarita Recipe is one of my favorite tequila cocktail recipes, combining Blanco tequila with Cointreau, lime juice and a little sugar syrup, for a drink that really packs a punch. This post is meant for an audience 21 and over.

salt rimed glass garnished with a slice of fresh lime filled with classic margarita cocktail

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

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

If you are looking for the Best Margarita Recipe, it should have a balance of flavors, sweet, sour, salty and bitter. That's why I always like to put a salt rim on my glass, as it balances out the other strong flavors in the cocktail itself.

I make my classic margarita recipe with Cointreau as it has a lovely depth of orange flavor. However, feel free to swap Cointreau for triple sec, or any other orange flavored liqueur.

This simple margarita recipe is easy to prepare, in just 5 minutes you have the perfect cocktail serving for one. However, feel free to double up the recipe, or even make it in a pitcher if you are serving a larger crowd of friends.

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

Classic Margarita Recipe Ingredients

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

  • Tequila - when it comes to making the best Margarita Cocktail, I use Blanco tequila.
  • Lime - use fresh lime juice for the best flavor, although bottled lime juice can work in a pinch. You will also need lime juice for decorating the rim of the glass with salt, and fresh lime wedges for garnish.
  • Orange Liqueur - I use Cointreau, but you can also use Triple Sec, or any other orange liqueur.
  • Simple Syrup - make your own Simple Syrup using my quick and easy recipe. Alternatively, you can buy bottled sugar syrups in your local store.
  • Salt - no margarita cocktail is complete without a salt rimmed glass; I use course kosher or course sea salt.
classic margarita recipe ingredients

How to make a Classic Margarita Cocktail

Begin by preparing your glass. Dip the rim of a chilled glass into the small shallow dish with lime juice, making sure to coat the entire rim.

the rim of a glass being dipped into a shallow black dish filled with lime juice

Next, dip the rim of the glass into the dish with coarse salt, rolling the glass to ensure an even coating of salt on the rim.

the rim of a glass being dipped into a shallow black dish of coarse salt
a hand holding a glass with a salt crusted rim

In a cocktail shaker, combine the tequila, lime juice, Cointreau, and simple syrup. Fill the shaker with ice.

Shake the mixture vigorously for about 15 seconds, until well combined and chilled.

cocktail shaker being shaken

Strain the cocktail into your prepared glass.

2 salt rimmed glasses, garnished with a slice of fresh lime being filled with classic margarita from a cocktail shaker

Garnish with a lime wedge, and serve immediately.

Expert Tips

These tips will help you make the best Classic Margarita recipe you've ever tried. 

  • If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, simply 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, just increase the recipe and prepare in a large jug rather than a cocktail shaker.
2 salt rimed glasses garnished with a slice of fresh lime filled with classic margarita cocktail with a cocktail shaker set alongside

Flavor variations

  • The type of tequila you use can significantly affect the flavor of your margarita. Blanco or silver tequila is typically used for a classic margarita, as it has a clean, crisp taste that pairs well with the other ingredients.
  • For a slightly sweeter margarita, you can adjust the amount of simple syrup to your liking, or use agave nectar instead. However, be careful not to overdo it, as too much sweetness can overpower the other flavors in the drink.
  • For the orange liqueur, I use Cointreau, but you can also make a classic margarita recipe with triple sec, or any other orange-flavored liqueur.
  • Add flavors, like tamarind, for a tamarind margarita.
close up image of a salt rimed glass garnished with a slice of fresh lime filled with classic margarita cocktail

FAQs

Is triple sec or Cointreau better for margaritas?

Cointreau is a triple sec, it is a good quality orange liqueur with a great orange flavor. Triple sec's vary in quality and strength. Cointreau has a lovely smooth flavor of sweet oranges which I think works perfectly in a margarita.

Why do you put a salt rim around a margarita glass?

Aside from decorating the glass, the salt balances out the sweetness from the Cointreau, bitterness from the tequila, and sourness from the lime juice.

How do you get salt to stick to the rim of a margarita glass?

The glass is first dipped in lime juice, which helps the coarse salt stick to the rim of the glass.

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

salt rimed glass garnished with a slice of fresh lime filled with classic margarita cocktail
Print Recipe
5 from 1 vote

Classic Margarita Recipe

This Classic Margarita Recipe is one of my favorite tequila cocktails and combines Blanco tequila with Cointreau, lime juice and a little sugar syrup, for a drink that really packs a punch.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: classic margarita cocktail, classic margarita recipe with cointreau, simple margarita recipe
Servings: 1
Calories: 244kcal
Author: Tanya

Ingredients

  • 2 oz Blanco tequila
  • 1 oz fresh lime juice
  • 1 oz Cointreau or any other orange liqueur
  • 1 teaspoon simple syrup
  • lime juice in a small shallow dish
  • course salt in another small shallow dish

Instructions

  • Begin by preparing your glass. Dip the rim of a chilled glass into the small shallow dish with lime juice, making sure to coat the entire rim.
  • Next, dip the rim of the glass into the dish with coarse salt, rolling the glass to ensure an even coating of salt on the rim.
  • In a cocktail shaker, combine the tequila, lime juice, Cointreau, and simple syrup. Fill the shaker with ice.
  • Shake the mixture vigorously for about 15 seconds, until well combined and chilled.
  • Strain the cocktail into your prepared glass.
  • Garnish with a lime wedge, and serve immediately.

Notes

  • The type of tequila you use can greatly affect the flavor of your margarita. Blanco or silver tequila is typically used for a classic margarita, as it has a clean, crisp taste that pairs well with the other ingredients.
 
  • For a slightly sweeter margarita, you can adjust the amount of simple syrup to your liking, or use agave nectar instead. However, be careful not to overdo it, as too much sweetness can overpower the other flavors in the drink.

Nutrition

Calories: 244kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 14IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 0.3mg

Blue Cheese Dressing

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My quick and easy recipe for Homemade Blue Cheese Dressing tastes terrific and adds a real punch of flavor to anything you add it to. Used as a salad dressing, it transforms a simple bowl of romaine lettuce but works just as well as a dipping sauce for your favorite chicken wings recipe.

glass jar filled with blue cheese dressing set on a white linen napkin

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

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

This classic blue cheese dressing will taste far superior to anything you buy in your local store. This dressing is bursting full of fresh-tasting flavors. Also, with a homemade salad dressing, you won't find any unnecessary added sugars, additives, or preservatives.

I like to fall back on this easy dressing recipe when I'm pushed for time. I can have the dressing blended together in 5 minutes with a few simple ingredients. Then all it needs is a quick chill in the refrigerator.

Dressings and sauces are a great way of adding extra layers of flavor to a dish. If you enjoy making sauces, try my Sweet Onion Dressing, Tartar Sauce, or Homemade Remoulade Sauce.

Ingredients

  • Mayonnaise - Use your favorite brand of mayonnaise.
  • Buttermilk - Adds a touch of acidity to the dressing.
  • Blue cheese - Crumbled blue cheese flavors the sauce. I like to go for a crumbly blue cheese, but you can also use a creamier blue cheese if you prefer.
  • Worcestershire sauce -  Worcestershire sauce gives the sauce an umami flavor.
  • Seasoning - Onion powder, salt, and black pepper.
wooden board topped with blue cheese dressing recipe ingredients

How to make blue cheese dressing

In a small blender, combine the mayonnaise, buttermilk, crumbled blue cheese (reserving some for garnish, if desired), Worcestershire sauce, and onion powder.

top down image of a jar of blue cheese dressing set on a wooden board

Blend the ingredients on a low setting until smooth, stopping occasionally to scrape down the sides of the blender with a spatula. Taste and adjust the seasoning with salt and black pepper, blending again briefly to incorporate.

Transfer the dressing to a serving container and refrigerate for at least 30 minutes to allow the flavors to meld together.

Stir the dressing before serving, and garnish with reserved crumbled blue cheese (if desired).

How to make blue cheese dressing without a blender

You can also mix this dressing together by hand:

  • Whisk the mayonnaise, buttermilk, and seasonings together until combined.
  • Mix in the blue cheese crumbles, breaking up large lumps as you stir.

Expert Tips

These tips will help you make the best blue cheese dressing you've ever tasted:

  • Always check the dressing for seasoning before serving, and adjust as required.
  • Before serving, give the dressing a quick stir to recombine any separated ingredients.
  • If the dressing is too thick, you can thin it out with a little bit of milk or water.

Variations

  • If you don't have buttermilk, sour cream would be a great substitution.
  • A squeeze of fresh lemon juice can add a lovely touch of acidity to the dressing.
  • Add some fresh herbs like parsley or chives. 
a white plate of romaine lettuce drizzled with blue cheese dressing, set on a wooden board with a jar of blue cheese dressing set alongside

What is Blue Cheese Dressing used for

This versatile dressing is great with salads, as a dip, or as a topping. Drizzle some dressing over romaine lettuce, and you have the base for a delicious green salad.

It works as a treat as a dipping sauce for your favorite wings recipe. Try my Jerk Chicken Wings or Lemon Pepper Chicken Wings, or my Air Fryer Buffalo Cauliflower Wings.

How to store

To refrigerate: Once made, the dressing can be stored in an airtight container in the refrigerator for up to 5 days.

To freeze: I don't recommend freezing this as the consistency is never quite the same once the dressing has been frozen. It only takes 5 minutes to prepare and can be stored in the refrigerator for up to 5 days, so I prefer to make it fresh when I need it.

FAQs:

Is blue cheese dressing healthy?

Blue cheese dressing is a great source of calcium, and a homemade dressing is a great healthy option as there are no added sugars, additives, or preservatives that you will find in store-bought sauces.

Is blue cheese dressing the same as ranch dressing?

No, whilst they are both creamy dressings made with a base of mayonnaise, buttermilk, and/or sour cream, the flavors differ. A ranch dressing has added herbs and spices, whereas, in a blue cheese dressing, the predominant flavor is blue cheese.

Is blue cheese dressing the same as blue cheese dip?

While they have the same ingredients, blue cheese dressing has a looser texture than blue cheese dip, which is a little thicker. This is easily done by adding a little more mayonnaise and cutting back on or swapping the buttermilk for sour cream.

If you have tried making 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!

glass jar filled with blue cheese dressing set on a white linen napkin
Print Recipe
5 from 1 vote

Blue Cheese Dressing

Homemade Blue Cheese Dressing tastes amazing and adds a real punch of flavor to anything you add it to. Used as a salad dressing it transforms a simple bowl of romaine lettuce, but works just as well as a dipping sauce for your favorite chicken wings recipe.
Prep Time5 minutes
Chill time30 minutes
Total Time35 minutes
Course: Condiment, Dip, Sauce
Cuisine: American
Keyword: blue cheese dressing, blue cheese salad dressing, blue cheese sauce
Servings: 8
Calories: 134kcal
Author: Tanya

Ingredients

  • ½ cup mayonnaise
  • 6 tablespoon buttermilk
  • ½ cup crumbled blue cheese
  • 2 teaspoon Worcestershire sauce
  • ½ teaspoon onion powder
  • salt & black pepper to taste

Instructions

  • In a small blender, combine the mayonnaise, buttermilk, crumbled blue cheese (reserving some for garnish, if desired), Worcestershire sauce, and onion powder.
  • Blend the ingredients on a low setting until smooth, stopping occasionally to scrape down the sides of the blender with a spatula. Taste and adjust the seasoning with salt and black pepper, blending again briefly to incorporate.
  • Transfer the dressing to a serving container and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Stir the dressing before serving, garnish with reserved crumbled blue cheese (if desired), and enjoy on salads, as a dip, or as a topping. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

You can also mix this dressing together by hand:
  • Whisk the mayonnaise, buttermilk, and seasonings together until combined.
  • Add the blue cheese crumbles and mix them together, breaking up any large lumps as you stir.
 
Before serving, give the dressing a quick stir to recombine any separated ingredients.
If the dressing is too thick, you can thin it out with a little bit of milk or water.

Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 217mg | Potassium: 53mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 0.1mg

Jamaican Coleslaw

by 9 Comments

My love for Jamaican cooking and Caribbean cuisine runs deep, inspiring this fresh Jamaican coleslaw salad! A creamy and crunchy combination of sweet, tangy, and spice.

A bowl of Jamaican coleslaw with serving spoons.

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

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

A take on fresh coleslaw, Jamaican style! Hints of delicious jerk spice you love in Jamaican food. Jamaican coleslaw is a simple recipe that's easy to make and can be served with a variety of different main dishes, including meat, fish, and vegetable-based dishes.

Some of my favorite dishes to pair with our Jamaican coleslaw are my Jamaican Oxtails, Baked Jamaican Jerk Shrimp, or this Jamaican Escovitch Fish.

A bowl of Jamaican coleslaw with serving spoons.

Jamaican Slaw Ingredients

  • Green cabbage - Shred yourself, or buy pre-shredded cabbage.
  • Carrot - I'd shred large carrots yourself; pre-shredded carrots tend to be too thick.
  • Scotch bonnet pepper - If you’re not a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, habanero or jalapeno peppers are a good substitute for them in this recipe.
  • Mayonnaise - Use your favorite brand of mayo here.
  • White vinegar - Red wine vinegar or apple cider vinegar will both work if you don't have any white vinegar.
  • Lime juice - Fresh lime juice or bottled will work.
  • Brown sugar - Light brown sugar, packed.
  • Spices - Ground ginger, ground allspice, and ground nutmeg will all be required. All can be found in the spice aisle. Try this homemade Allspice Substitute if you don't have a jar.
  • Salt - Add salt to taste
jamaican coleslaw ingredients.

Tools needed for this recipe

  • Food processor – Makes quick work of shredding vegetables. If you don’t have a food processor, a sharp knife and a cutting board, or cheese/vegetable grater will be necessary for breaking down the veggies.
  • Mixing bowl

How To Make Jamaican Coleslaw

After shredding, combine the cabbage, carrots, and scotch bonnet pepper. Set them aside.

cabbage, carrots and pepper shredded in a food processor.

In a small bowl, whisk together the mayonnaise, white vinegar, lime juice, brown sugar, ground ginger, ground allspice, and ground nutmeg.

Dressing mixed together in a large bowl.

Pour the dressing over the cabbage mixture and toss to coat.

Serve immediately or cover and refrigerate for an hour before serving.

Jamaican coleslaw all mixed together with the dressing.

How to Store Jamaican Coleslaw

Keep your coleslaw stored in an airtight container in the fridge for up to 5 days.

While you can serve our coleslaw right away, making this the day before and storing it in the fridge will allow the flavors to meld together.

How far ahead of time can I prep coleslaw? Shred your cabbage and carrots for at most, three days before mixing your coleslaw mixture. Keep them in a storage bag or container in the fridge until you’re ready to use them.

Jamaican Coleslaw Salad Variations

Less cream, more tang! - Swap out all or half of the mayonnaise for Dijon mustard.

More sweetness - Cut the spice with sweet bits of pineapple, mango, or sweet peas.

Jamaican coleslaw all mixed together with the dressing.

Jamaican Slaw Serving Suggetions

Coleslaw is a great side dish for Sunday dinners around the BBQ. Creamy coleslaw salad can be served next to, on top of, or as part of many dishes. Especially when you're grilling, coleslaw provides that crunch, zest, and creamy component some meals need. Serve our Jamaican coleslaw salad with any of these dishes:

Jamaican Style Slaw FAQ's

What is the best tool for shredding cabbage and carrots?

Any of these tools will shred cabbage; each might offer a different texture, however:
-Mandolin
-Food processor
-Manual press chopper
-Box shredder
Whichever tool your use, take care to use it safely to avoid any unnecessary cuts.

What cabbage is best for coleslaw?

Green, red, napa, or savoy cabbage are all great options for coleslaw. Using red cabbage may result in some color bleeding into the dressing, but is great for added color contrast. Purely preference or what you have access to with do.

Notes

  • Use a food processor for easy shredding of the vegetables. 
  • If you’re not a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, habanero, or jalapeno peppers are a good substitute for them in this recipe.
  • Use this homemade Allspice Substitute if you don't have any available.

Looking for more amazing recipes? Try out these tasty Jamaican recipes:

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

A bowl of Jamaican coleslaw with serving spoons.
Print Recipe
4.75 from 8 votes

Jamaican Coleslaw

My love for Jamaican cooking and caribbean cuisine runs deep, inspiring this fresh Jamaican coleslaw salad. A creamy and crunchy combination of sweet, tangy, and spice.
Prep Time15 minutes
Resting1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Jamaican
Keyword: Jamaican Coleslaw
Servings: 8 servings
Calories: 178kcal
Author: Tanya

Ingredients

  • ½ head Medium cabbage shredded, about 4 cups
  • 2 Carrots shredded
  • ½ Scotch bonnet pepper seeds removed and shredded
  • ¾ cup Mayonnaise
  • ¼ cup White vinegar
  • 2 tablespoons Lime juice
  • 2 tablespoons Brown sugar packed
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground allspice
  • ¼ teaspoon Ground nutmeg
  • Salt to taste

Instructions

  • In a large bowl, combine the cabbage, carrots, and scotch bonnet pepper. Set aside.
  • In a small bowl, whisk together the mayonnaise, white vinegar, lime juice, brown sugar, ground ginger, ground allspice, and ground nutmeg.
  • Pour the dressing over the cabbage mixture and toss to coat.
  • Serve immediately or cover and refrigerate for an hour before serving.

Video

Notes

  • Use a food processor for easy shredding of the vegetables. 
  • If you’re not a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, habanero or jalapeno peppers are a good substitute for them in this recipe.

Nutrition

Serving: 1g | Calories: 178kcal | Carbohydrates: 8g | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 159mg | Potassium: 163mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2625IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 0.4mg

Jamaican Boiled Dumplings

by 1 Comment

A true staple in Jamaican cuisine, these soft, doughy Jamaican boiled dumplings are made from a simple mixture of flour, water, and a pinch of salt, then lovingly boiled to perfection. The result is a versatile and satisfying dish that can be enjoyed on its own or paired with your favorite Jamaican recipes.

cooked jamaican dumpling on blue plate

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

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

Dumplings, also known as "dumplin", are popular in the Caribbean and go with many delicious recipes, like ackee and saltfish, mackerel run down, and corned beef and cabbage. I have fond recipes of my grandmother making dumplings for dinner, rolling the dough in between her hands and flattening them with her palm. She made it look so easy, and I was glad to learn her process for delicious dumplings. 

Jamaican-style dumplings are different than American or Asian dumplings. Using just flour, salt, and water, you can make a simple dough by mixing, rolling, and flattening it before adding it to boiling water to cook. Typically, people boil dumplings with green bananas and serve them as a side dish for various recipes.

If you like these boiled dumplings, be sure to check out these fried dumplings as well. 

Ingredients for Jamaican Dumplings

All you need for this recipe is all-purpose flour, salt, and water. 

ingredients for boiled dumplings on wooden backboard

Tools needed:

A large bowl

Clean, dry hands for mixing the dough

How to make Jamaican Dumplings

In a large pot, bring water and salt to a boil to boil the dumplings.

In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour.

Gradually add water to the flour mixture, mixing with your hands until a dough forms.

dough ball for dumplings

Divide the dough into equal-sized pieces, rolling each into a smooth ball. Flatten each ball slightly with the palm of your hand to form a round, circular dumpling. It should look like a thick disk.

hand holding flattened dumpling

Carefully drop the dumplings into the boiling water, one at a time, ensuring that they don't stick together. You can use a wooden spoon to stir the dumplings in the water. 

Boil the dumplings for 15-20 minutes. Stir occasionally to prevent sticking.

boiled dumplings in water

Use a slotted spoon to remove the cooked dumplings from the pot, allowing any excess water to drain.

boiled dumplings with 1 dumpling cut in half

Serve with your favorite recipes. 

Storage Tips

Refrigeration: To store leftover Jamaican dumplings in the refrigerator, first, allow them to cool completely at room temperature. Then, place the cooled dumplings in an airtight container or a resealable plastic bag, removing as much air as possible before sealing. Store in the refrigerator for 3-4 days.

Freezer: For longer storage, you can freeze the cooked dumplings. Begin by laying the cooled dumplings on a parchment paper-lined baking sheet, ensuring they don't touch each other, and freeze them for a couple of hours or until solid. Once frozen, transfer the dumplings to a resealable plastic freezer bag or an airtight container, remove as much air as possible before sealing, and store them in the freezer for 2-3 months.

To reheat, place the frozen dumplings in boiling water and boil for 10-15 minutes until the dumplings are cooked through. 

Servings Suggestions

These dumplings are a great side dish in many recipes. Try them with callaloo and saltfish, mackerel rundown, air-fried plantains, curry chicken, or steamed fish.

Expert Tips

  • Add the water slowly when adding to make the dough. You may find that you need a little less or more water. Add more flour if your dough is too sticky and sticking to your fingers.
  • When mixing the dough, use cold water to help create a firmer and smoother consistency. Start by adding a small amount and gradually add more until the dough comes together.
  • Some people add cornmeal to their dumplings. To do so, substitute ¼ cup of the all-purpose flour for cornmeal.

Frequently Asked Questions

What are Jamaican dumplings made of?

Jamaican dumplings are made of a simple mixture of all-purpose flour, salt, and water. The ingredients are combined to form a slightly sticky dough, which is then shaped into small, round dumplings before being boiled. The basic recipe can be easily customized by using different types of flour, like whole wheat flour. 

How do you know when the dumplings are cooked through?

The dumplings will rise to the surface of the boiling water, signaling that they are almost done. Their texture will change, becoming slightly firmer and less doughy. Pierce one with a fork or knife to check its doneness. If the utensil goes through easily and the dumpling looks cooked inside, they are ready to be served.

Can you make Jamaican boiled dumplings with self-rising flour?

Yes, you can use self-rising flour to make Jamaican boiled dumplings, resulting in slightly lighter and fluffier dumplings. Omit additional salt, as self-raising flour typically contains salt. Follow the same recipe, adjusting the water as needed for the desired dough consistency.

cooked jamaican dumpling on blue plate
Print Recipe
4.25 from 4 votes

Jamaican Boiled Dumplings

A true staple in Jamaican cuisine, these soft, doughy Jamaican boiled dumplings are made from a simple mixture of flour, water, and a pinch of salt, then lovingly boiled to perfection. The result is a versatile and satisfying dish that can be enjoyed on its own or paired with your favorite Jamaican recipes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Caribbean
Keyword: boiled dumplings, jamaican boiled dumplings
Servings: 4 people
Calories: 228kcal
Author: Tanya

Ingredients

For Boiling

  • 8 cups water
  • ½ Tablespoon salt

For Dumplings

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup cold water

Instructions

  • In a large pot, bring water and salt to a boil to boil the dumplings.
  • In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour. Gradually add water to the flour mixture, mixing with your hands until a dough forms.
  • Divide the dough into equal-sized pieces, rolling each into a smooth ball. Flatten each ball slightly with the palm of your hand to form a round, circular dumpling. It should look like a thick disk.
  • Carefully drop the dumplings into the boiling water, one at a time, ensuring that they don't stick together. You can use a wooden spoon to stir the dumplings in the water.
  • Boil the dumplings for 15-20 minutes, or until they are cooked through and have risen to the surface of the water. Stir occasionally to prevent sticking.
  • Use a slotted spoon to remove the cooked dumplings from the pot, allowing any excess water to drain.
  • Serve with your favorite recipes.

Nutrition

Calories: 228kcal | Carbohydrates: 48g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1480mg | Potassium: 67mg | Fiber: 2g | Sugar: 0.2g | Calcium: 25mg | Iron: 3mg

Allspice Substitute

by Leave a Comment

If you don't have allspice or can't find it in your local grocery store, in a couple of minutes you can create a homemade allspice substitute using common spices you may already have in your pantry. 

spice ingredients mixed together in a mortar bowl with a measuring spoon.

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

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

Allspice is a versatile spice that can be used in both sweet and savory recipes, and it adds a warm spice flavor to a variety of dishes. Commonly used to flavor meat dishes, particularly beef, lamb, and pork.

Allspice is a key ingredient in jerk seasoning, which is a spicy flavor used particularly in Caribbean cuisine like my Jamaican Jerk Chicken, Jamaican Jerk Pork, and Jamaican Jerk Chicken Soup.

spice ingredients mixed together in a mortar bowl.

Ingredients

When you can't find ground allspice, this combination of other spices creates that distinct spice allspice gives.

  • Ground cinnamon
  • Ground cloves
  • Ground nutmeg
ground cinnamon, cloves and nutmeg in spice containers.

Tools needed for this recipe

  • Measuring spoon
  • Airtight container

How To Make The Best Allspice Substitute

In a small bowl, combine the ground cinnamon, cloves, and nutmeg and stir until they are well combined.

Then store the allspice substitute in an airtight container in a cool, dry place.

spice ingredients mixed together in a mortar bowl.

How to store your allspice substitute

Storing homemade spices properly is important to maintain their flavor and freshness. Here are some tips on how to store your allspice substitute and other homemade ground spices:

  • Store spices in airtight containers: Airtight containers, such as glass jars with tight-fitting lids or plastic containers with snap-on lids, will help prevent moisture and air from getting in and degrading the spices.
  • Store spices in a cool, dry place: Spices should be stored away from heat, light, and humidity. A cool, dry pantry or cupboard is an ideal place to store spices.
  • Label the containers: Be sure to label the containers with the name of the spice and the date it was made. This will help you keep track of how long the spice has been stored and when it should be used.

What is Allspice?

It's a pretty unique and delicious spice that comes from the dried berries of a tree that grows in the Caribbean and Central America. Even though it's called "allspice" it's not a mix of 'all spices'. Surprisingly, It's just one spice with a flavor that kind of tastes like a blend of cinnamon, nutmeg, and cloves.

Find allspice in the form of whole berries or ground into a powder. People in the Caribbean, Middle East, and North Africa use allspice a lot in their cooking. And, fun fact, some people even use allspice to help with digestion and pain relief.

spice ingredients mixed together in a mortar bowl.

Other Quick Allspice Substitutes

Substitute allspice with any of these warm spices and a peppery kick.

  • Pumpkin Pie Spice + Black pepper
  • Apple Pie Spice + Ground black pepper.
  • Five spice powder or Chinese five spice
  • Cinnamon + Ground black pepper
  • Whole allspice berries - Use a coffee grinder, spice grinder, or mortar & pestle to grind the allspice berries down.

FAQ's

What does allspice taste like?

Allspice is a warm spice that is often described as a combination of cinnamon, nutmeg, and cloves. It has a peppery bite and is slightly sweet, making it a popular choice for both sweet and savory dishes. Allspice can add depth and complexity to both types of dishes, from spiced cakes and pies to stews and meat dishes.

Notes

  • This allspice substitute will work well in recipes that call for ground allspice.

Looking for more homemade spice 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!

spice ingredients mixed together in a mortar bowl with a measuring spoon.
Print Recipe
5 from 1 vote

Allspice Substitute

If you don't have allspice or can't find it in your local grocery store, in a couple of minutes you can create a homemade allspice substitute using common spices you may already have in your pantry. 
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: Caribbean
Keyword: allspice substitute
Servings: 2.5 tablespoons
Calories: 19kcal
Author: Tanya

Equipment

  • Small bowl
  • Airtight container

Ingredients

  • 1 tablespoon Ground cinnamon
  • 3 teaspoons Ground cloves
  • 1 teaspoon Ground nutmeg

Instructions

  • In a small bowl, combine the ground cinnamon, cloves, and nutmeg and stir until they are well combined.
  • Store the allspice substitute in an airtight container in a cool, dry place.

Notes

  • This allspice substitute will work well in recipes that call for ground allspice.

Nutrition

Serving: 2.5tablespoon | Calories: 19kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 7mg | Potassium: 41mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg

Slow Cooker BBQ Chicken

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My delicious BBQ chicken in the slow cooker will make for an easy dinner tonight. A delicious recipe loaded with a smoky taste and great flavor. Serve piled in a warm sandwich topped with even more bbq sauce and slaw!

A sandwich filled with shredded bbq chicken.

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

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

This isn't any basic barbecue chicken, my homemade bbq sauce brings the heat, tang, and smoke you want in a bbq pulled chicken. A perfect addition to a backyard summer gathering, lunch buffet, or family gathering.

This chicken has the flavor and texture of BBQ chicken that has been cooked low and slow, similar to pulled pork. To get this texture, I use a mixture of both chicken thighs and chicken breast but feel free to use all chicken breast if you prefer.

Try these tasty recipes alongside your pulled chicken: Homemade Refrigerator Pickles, Coleslaw, and Oven-roasted Cauliflower. This will quickly become a favorite meal to serve the family.

A serving bowl full of shredded bbq chicken.

Ingredients for Slow-Cooker BBQ Chicken

  • Boneless skinless chicken - For this recipe, I used half-boneless skinless chicken breasts and boneless chicken thighs. If you have one or the other, feel free to just use chicken breast OR thighs.
  • BBQ seasoning - Try our homemade BBQ seasoning packed with smoked paprika, brown sugar, celery salt, garlic powder, dry mustard, salt, and pepper.
  • BBQ sauce- Use your favorite barbecue sauce, Sweet Baby Rays is a delicious option! Or, give our homemade bbq sauce a try. Ketchup, onion powder, Worcestershire sauce, brown sugar, chili powder, little apple cider vinegar, molasses, dry mustard, salt, cayenne pepper, and liquid smoke make up our bbq sauce. And it only takes about 10 minutes to put it together!
slow cooker BBQ chicken ingredients,

Tools needed for this recipe

  • Slow Cooker

How To Make Shredded BBQ Chicken in the Crock pot

Place chicken in the slow cooker insert. Sprinkle with bbq seasoning and rub the seasoning into the chicken.

chicken breasts and thigh in the slow cooker insert.

Add the tangy bbq sauce on top.

bbq sauce added to the chicken.

Cover and cook on low for 3-4 hours.

Cooked bbq chicken in the slow cooker.

Once the chicken is cooked, remove the chicken from the insert and shred the chicken. I use my Kitchenaid mixer to speed up this process.

Shredding the chicken with a stand mixer.

Return the chicken to the crock pot insert and stir in the bbq sauce. Add additional BBQ sauce if desired.

Shredded bbq chicken in the slow cooker insert.

Serve your bbq shredded chicken and enjoy!

tongs grabbing bbq chicken.

How to store BBQ chicken leftovers

Once your leftover chicken has cooled, store it in an airtight container in the refrigerator for 3-4 days.

Can I freeze pulled bbq chicken? Yep! Allow the chicken to cool and place it in freezer-safe, airtight containers or plastic bags. Freeze for up to 3 months. Try freezing in individual servings.

What's the best way to shred chicken

Shredded bbq chicken can be prepared with two forks, as we've done for so long. The most recent discovery in shredding chicken starts with your stand mixer, believe it or not! You can just as well use a hand mixer too.

Simply add your cooked chicken breasts (this goes for boiled or baked as well) to the bowl of your stand mixer, and use the paddle attachment to shred the chicken in just a few minutes.

This method can also be done with any pulled pork or roast you want to be shredded or "pulled".

A serving bowl full of shredded bbq chicken.

Serving Suggestions

I love serving crockpot bbq chicken between warm (sometimes toasted) brioche hamburger buns, topped with extra sauce, Monterey jack cheese, and cole slaw. BBQ shredded chicken can also be served with any of these tasty dishes:

Notes

  • If you're serving bbq chicken as part of a buffet, don't leave it out for longer than 2 hours. The temperature of the meat will drop, causing bacteria to grow.
  • When serving at a buffet, try to maintain a temperature of 140 degrees Fahrenheit or above.
  • Feel free to double the recipe. Depending on how much you make should determine what size crockpot you should use. This recipe cooks perfectly in a smaller 3qt slow cooker.
  • If using frozen chicken first, I recommend defrosting it before adding it to the slow cooker, as the USDA suggests. However, if you must add frozen chicken, cook it longer until it reaches a temperature of 165 degrees Fahrenheit.

Looking for more slow cooker recipes? Try these out:

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

A serving bowl full of shredded bbq chicken.
Print Recipe
5 from 2 votes

Slow Cooker BBQ Chicken

My delicious bbq chicken in the slow cooker will make for an easy dinner tonight. A delicious recipe loaded with a smoky taste and great flavor. Serve piled in a warm sandwich topped with even more bbq sauce and slaw!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Main Course, Sandwich
Cuisine: American
Keyword: slow cooker bbq chicken
Servings: 8 servings
Calories: 196kcal
Author: Tanya

Equipment

Ingredients

Instructions

  • Place chicken in the slow cooker insert. Sprinkle with bbq seasoning and rub the seasoning into the chicken.
  • Add BBQ sauce on top. Cover and cook on low for 3-4 hours.
  • Once the chicken is cooked, remove the chicken from the insert and shred the chicken.
  • Return the chicken to the slow cooker insert and stir in the bbq sauce. Serve and enjoy!

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 16g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 500mg | Potassium: 515mg | Fiber: 1g | Sugar: 12g | Vitamin A: 163IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

Air Fryer Pretzel Bites

by 2 Comments

For a great-tasting snack in minutes you have to try my Air Fryer Pretzel Bites, crispy on the outside with the perfect chewy texture in the center that you expect from a pretzel. Serve hot from the air fryer with a bowl of your favorite dipping sauce, for me that has to be mustard or cheese.

a top down image of a white bowl piled with air fried pretzel bites and a bowl of mustard dipping sauce

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

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

For ease I make my air fryer pretzel bites with pizza dough, a ready made pizza dough will work just fine. Once cooked in the boiling water and baking soda to puff the dough balls up, I brush with egg wash and sprinkle over some pretzel salt. The salt is entirely optional and you can leave it off if you prefer.

My Air Fried Pretzel Bites are the perfect party or games night snack. Serve up a bowl of these pillowy balls of dough with a side of dip and watch them disappear.

If you like to use your air fryer to make quick snacks and appetizers, then try my recipes for Air Fried Macaroni Cheese Balls, Air Fryer Crab Cakes, or my Air Fryer Cauliflower Wings with Buffalo Sauce.

Ingredients

Here's what you will need to make the best air fryer pretzel bites:

  • Dough - for ease, I use ¾ pound of ready-made pizza dough, you can make your own pizza dough if you prefer.
  • Water - I cook the balls of dough in a pot of boiling water before cooking them in the air fryer.
  • Baking soda - I combine water with baking soda to cook the pizza dough as it gives the dough a head start by puffing it up and gives you that chewy texture you expect from a pretzel.
  • Egg - I use one beaten egg to brush the pizza dough balls before placing them into the air fryer. The egg wash gives the dough a shiny glaze.
  • Salt - for added flavor and a touch of seasoning I sprinkle over some pretzel salt before placing the dough balls in the air fryer. This is entirely optional and you can leave it off if you prefer.
air fryer pretzel bites recipe ingredients

How to make Air Fryer Pretzel Bites

Preheat the air fryer to 350 degrees Fahrenheit.

Cut or break the pizza dough into small bite-sized pieces, about 1 inch thick.

a sheet of pizza dough spread out on a board
pizza dough on a chopping board cut into bite sized pieces

Roll the pieces into small cylinders. Set aside.

In a large pot, bring 8 cups of water to a boil. Slowly add the baking soda and stir until dissolved.

Using a slotted spoon, cautiously lower the dough balls into the boiling water. Allow them to cook for approximately 20-30 seconds before removing them with the slotted spoon.

Place the dough balls on a paper towel and pat them dry.

a pot of water and slotted spoon with balls of cooked dough
dough balls drying on some kitchen paper

Beat the egg in a small bowl.

Brush each dough ball in the egg wash, and coat it evenly. Sprinkle with salt if desired.

Place the dough balls in a single layer in the preheated air fryer basket.

dough balls being brushed with beaten egg
an air fryer basket filled with cooked balls of pizza dough

Air fry at 350 degrees Fahrenheit for 6-8 minutes or until the pretzel bites are golden brown and cooked.

an air fryer basket filled with cooked pretzel bites
an air fryer basket filled with cooked pretzel bites

Continue to cook the dough bites in batches until fully cooked.

Serve with your favorite dipping sauce, such as mustard or cheese sauce.

Expert Tips

These tips will help you make the best air-fried pretzel bites you've ever tried.

  • Don't skip the baking soda as that's what helps the balls of dough puff up and gives you the great chewy texture you expect from a pretzel.
  • Once cooked in the boiling water, always allow the dough balls to drain on paper towels before placing them in the air fryer. The drier the dough balls the crispier the pretzel.

Flavor variations

  • After brushing the dough balls with egg wash, sprinkle over some dried herbs and serve with a tomato dipping sauce.
  • Add some spice; try smoked paprika, Cajun spice blend, or red pepper flakes.
  • Sprinkle over some sesame or nigella seeds.
  • For sweet air fryer pretzel bites, swap the salt for demerara sugar and a sprinkle of ground cinnamon, and serve with a chocolate dipping sauce.

Serving suggestions

This recipe makes 40 pretzel bites which make a great appetizer or games night snack. I like to serve it with mustard or cheese sauce. However, you can serve these savory snacks with your favorite dipping sauce.

For something a little different try my Easy Queso Dip or BBQ Black-Eyed Pea Dip.

a white bowl piled with air fried pretzel bites and a bowl of mustard dipping sauce

How to store

On counter-top: Once cooked, allow to cool and store in an airtight container on the countertop at room temperature for up to 5 days. If you want to heat up the pretzels, place them into the air fryer for a couple of minutes to warm through.

To freeze: Once cooked and cool, lay out on a baking sheet and freeze for one hour. Then place into a freezer bag and store for up to 3 months. When ready to enjoy reheat from frozen.

FAQs

How long to cook pretzel bites in air fryer?

I preheat the air fryer to 350 degrees Fahrenheit and cook the pretzel bites for 6-8 minutes until cooked through.

Do I need to flip the pretzel bites half way through?

Some air fryers allow the bottom to be cooked while the top is air frying, resulting in both sides being cooked simultaneously. Check on your pretzel bites halfway through cooking to determine if they should be flipped.

Can you put frozen pretzel bites in an air fryer?

Yes, you can cook pretzel bites from frozen in an air fryer.

If you have tried these Air Fryer Pretzel Bites or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

a top down image of a white bowl piled with air fried pretzel bites and a bowl of mustard dipping sauce
Print Recipe
4.67 from 3 votes

Air Fryer Pretzel Bites

Air Fryer Pretzel Bites made with ready made pizza dough, crispy on the outside with the perfect chewy texture in the center. Serve with your favorite dipping sauce.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Snack
Cuisine: American
Keyword: air fried pretzel bites, air fryer pretzel bites, air fryer pretzel bites no yeast, air fryer pretzel bites pizza dough, pretzel bites recipe
Servings: 40 pretzel bites
Calories: 22kcal
Author: Tanya

Equipment

Ingredients

  • ¾ pound pizza dough
  • 8 cups water
  • ⅓ cup baking soda
  • 1 egg
  • ½ teaspoon pretzel salt optional

Instructions

  • Preheat the air fryer to 350 degrees Fahrenheit.
  • Cut or break the pizza dough into small bite-sized pieces, about 1 inch thick. Roll the pieces into small cylinders. Set aside.
  • In a large pot, bring 8 cups of water to a boil. Slowly add the baking soda and stir until dissolved.
  • Using a slotted spoon, cautiously lower the dough balls into the boiling water. Allow them to cook for approximately 20-30 seconds before removing them with the slotted spoon. Place the dough balls on a paper towel and pat them dry.
  • Beat the egg in a small bowl.
  • Brush each dough ball in the egg wash, and coat it evenly. Sprinkle with salt if desired.
  • Place the dough balls in a single layer in the preheated air fryer basket. Air fry at 350 degrees Fahrenheit for 6-8 minutes or until the pretzel bites are golden brown and cooked.
  • Continue to cook the dough bites in batches until fully cooked.
  • Serve with your favorite dipping sauce, such as mustard or cheese sauce.

Notes

Some air fryers allow the bottom to be cooked while the top is air frying, resulting in both sides being cooked simultaneously. Check on your pretzel bites halfway through cooking to determine if they should be flipped.

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 368mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 6IU | Calcium: 2mg | Iron: 0.2mg

Lemon Crinkle Cookies from Scratch

by 24 Comments

These lemon crinkle cookies from scratch are perfect for beautiful sunny days.

lemon crinkle cookies on a blue plate

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

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

I have a love-love relationship with lemon-flavored everything. I love lemonade, lemon meringue pie, and lemon cookies. So I decided that I had to make lemon crinkle cookies from scratch for the Spring.

My initial search for a lemon crinkle cookie recipe led to many recipes that used cake mix as a main ingredient. I have no problem with using cake mix in baking but that's not something I usually have on hand. On the other hand, I always have butter, flour, sugar, and lemons. Food coloring usually isn't a common ingredient found in my kitchen but lately that has changed. My macaron baking addiction has led me to buy lots of food coloring. Also, Easter is near and eggs must be dyed.

I think crinkle cookies are so darn cute. I had to do a lot of testing and research to understand how to get these cookies just the way I wanted, soft, crinkly, and lemony. This recipe does just that.

lemon crinkle cookies on a blue plate

So what's the secret to getting that crinkle powders sugar look on top? A few things. Make sure your dough is a room temperature when it is rolled. Most cookie dough is refrigerated for a bit before baking which causes the cookies not to spread. Crinkle cookies should spread; hence a room temperature dough works best.

Roll your cookies in granulated sugar first before you roll them into powdered sugar. The granulated sugar will get absorbed into the cookie while baking, allowing your powdered sugar to remain and not disappear in the baking process. A good crinkle cookie has plenty of nice baked powdered sugar on top.

What are lemon crinkle cookies?

Lemon crinkle cookies are a type of soft and chewy cookie that is flavored with fresh lemon zest and juice. They have a sweet and tangy taste balanced with a light and fluffy texture.

Can you make lemon crinkle cookies in advance?

Yes, you can make lemon crinkle cookies in advance. The dough can be prepared ahead of time and stored in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Baked cookies can also be stored in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months.

How do you store leftover lemon crinkle cookies?

Store leftover lemon crinkle cookies in an airtight container at room temperature for up to a week. To keep them fresh for longer, you can also freeze the cookies in a freezer-safe container or resealable plastic bag.

I hope you enjoy this lemon crinkle cookie recipe as much as we do.

Looking for more Cookie Recipes? Try these Out:
lemon crinkle cookies on a plate
Print Recipe
4.55 from 31 votes

Lemon Crinkle Cookies From Scratch

These lemon crinkle cookies from scratch are perfect for beautiful sunny days.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: cookie recipes, lemon crinkle cookies, lemon crinkle cookies from scratch
Servings: 24 cookies
Calories: 111.8kcal
Author: Tanya

Equipment

Ingredients

  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • ½ cup butter 8 tablespoons, softened
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1.5 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 dashes yellow food coloring optional
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Combine flour, baking powder, baking soda, and salt in bowl. Set aside.
  • Cream butter and sugar until light and fluffy. Add egg, vanilla extract, lemon zest, lemon juice, and yellow food coloring and mix well.
  • Add flour mixture into butter mixture and mix until dough is just combined. 
  • Pick ½ tablespoons of the the dough and roll into ball. Place granulated sugar and powdered sugar in separate shallow plate. Roll cookie dough in granulated sugar, then in powdered sugar. Then place balls on baking sheets.
  • Bake in preheated oven for for 14-16 minutes. Remove from oven. Finish cooling on cooling rack.

Nutrition

Calories: 111.8kcal

Adapted from Mel's Kitchen Cafe.

Pin Lemon Crinkle Cookies From Scratch

This post was originally published on April 10, 2017. It has been updated with additional helpful information.

Paloma

by Leave a Comment

If you're looking for the perfect cocktail to serve at your next summer get together, look no further than this Classic Paloma Cocktail recipe. A Paloma is one of my favorite tequila cocktails and combines blanco tequila with grapefruit soda, for a drink that is deliciously refreshing. This post is meant for an audience 21 and over.

glass filled with pink cocktail topped with a slice of grapefruit and wedges of grapefruit and lime set alongside

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

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

What I love most about this easy Paloma recipe is that it can be prepared in minutes. I combine the tequila and grapefruit soda with some Simple Syrup and a squeeze of fresh lime juice for added zing.

These are the cocktails I love to make over the warm summer months when I don't want to spend too much time indoors, and would rather be outside enjoying my cocktail in the sunshine.

If you enjoy a cocktail when the sun is out, try my Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Paloma Cocktail Ingredients

Here's what you will need to make a homemade Paloma cocktail:

  • Tequila - when it comes to making the best Paloma, I use Blanco tequila.
  • Lime - use fresh lime juice for the best flavor, although bottled lime juice can work in a pinch.
  • Simple Syrup - make your own Simple Syrup using my quick and easy recipe. Alternatively, you can buy bottled sugar syrups in your local store.
  • Soda - I like to use grapefruit soda in my Paloma cocktail.
  • Grapefruit - garnish the cocktail with a half wheel of fresh grapefruit.
paloma cocktail recipe ingredients

How to make a Classic Paloma Cocktail

In a shaker filled with ice, combine the tequila, lime juice, and simple syrup. Shake well and strain into a rocks glass filled with ice.

cocktail shaker pouring liquid into a glass filled with ice

Top with grapefruit soda and stir gently to combine.

Garnish with a grapefruit half wheel and serve immediately.

glass filled with pink cocktail topped with a slice of grapefruit and cocktail shaker with wedges of grapefruit and lime set alongside

Expert Tips

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

  • If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, simply add 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, just increase the recipe and prepare in a large jug rather than a cocktail shaker.
top down image of a glass of paloma cocktail with a garnish of sliced ruby grapefruit

Flavor variations

  • The most common grapefruit sodas used in Palomas are Squirt, Fresca, and Jarritos Toronja (grapefruit-flavored soda).
  • If you can't find grapefruit soda, mix some fresh grapefruit juice with a little sparkling water instead.
  • I've garnished the cocktail with a slice of dried grapefruit, but you could also add a slice of lime or a slice of fresh grapefruit.

FAQs

What's in a Paloma cocktail?

A classic Mexican Paloma is made with tequila and grapefruit juice. I've added an extra squeeze of lime and some sugar syrup to the mix.

What's the difference between a margarita and a Paloma?

Although both are classic tequila-based cocktails, a margarita is sweetened with orange liqueur, while a Paloma is flavored with grapefruit juice or soda.

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

glass filled with pink cocktail topped with a slice of grapefruit and wedges of grapefruit and lime set alongside
Print Recipe
5 from 1 vote

Paloma Cocktail

This Classic Paloma Cocktail recipe is one of my favorite tequila cocktails and combines blanco tequila with grapefruit soda, for a drink that is deliciously refreshing.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: classic paloma cocktail recipe, easy paloma recipe, Paloma cocktail, tequila cocktails
Servings: 1
Calories: 198kcal
Author: Tanya

Equipment

Ingredients

  • 2 oz bianco tequila
  • ¾ oz lime juice
  • ½ oz simple syrup
  • 2 oz grapefruit soda
  • grapefruit half wheel for garnish

Instructions

  • In a shaker filled with ice, combine the tequila, lime juice and simple syrup. Shake well and strain into a rocks glass filled with ice.
  • Top with grapefruit soda and stir gently to combine.
  • Garnish with a grapefruit half wheel and serve immediately.

Notes

  • The most common grapefruit sodas used in Palomas are Squirt, Fresca, and Jarritos Toronja (grapefruit-flavored soda).
  • If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, simply add ice and stir well.

Nutrition

Calories: 198kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 0.01g | Sodium: 15mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 11IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg

Simple Syrup

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My Homemade Simple Syrup recipe can be made in minutes by combining water and sugar. Once made it's ready to add to your favorite cocktails and mocktails, to add a touch of sweetness to lemonade, or try adding it to your favorite iced teas and coffees.

glass bottle filled with simple syrup with a bottle of tequila, grapefruit tonic and a fresh lime

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

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

As summer approaches, I love sitting outdoors enjoying a cocktail with the sun on my face. This simple sugar syrup works perfectly in my Paloma Cocktail recipe. Combined with tequila and grapefruit soda it makes the perfect summer sunshine cocktail.

This is a simple syrup recipe using a basic ratio of 1:1 sugar to water and can be prepared in less than 10 minutes. Just allow it to cool and add it to your favorite cocktail or iced drink.

I've kept the recipe simple, but you can add a variety of flavors to this syrup, from fresh herbs to spices and fresh fruits. To help you out, I've included some additional flavor suggestions later in the post.

Ingredients

  • Sugar - I use white granulated sugar but you can use any type of sugar for this recipe.
  • Water - use tap water if you are lucky enough to live somewhere with good water, if not use filtered water.
simple sugar syrup recipe ingredients

How to make Simple Syrup

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

saucepan filled with granulated sugar and water for making sugar syrup

Stir and cook over medium heat until the sugar has dissolved about 3-4 minutes.

saucepan filled with simple syrup

Remove from heat and let cool completely.

Store in an airtight container and use in soft drinks or cocktail recipes, hot or iced teas, and coffees.

labeled glass bottle filled with simple syrup

Other ways to heat the simple syrup

You don't have to make simple syrup on the stovetop in a pan. My other two favorite methods of making a simple syrup are quick and easy and require no stovetop.

  • Simple Syrup with a Kettle - Heat your water in a kettle and add it to a heat-proof jar with a lid, like a mason jar. Add the sugar to the jar, cover, and shake it until the sugar is dissolved.
  • Microwave Simple Syrup - Combine the sugar and water in a microwave-safe bowl or glass measuring cup and stir the sugar and water mixture until thoroughly mixed. Microwave the mixture on high for approximately one minute, then remove carefully (the bowl may still be hot) and stir. Return to microwave and microwave for another 30 seconds.

Expert Tips

These tips will help you make the best simple syrup you've ever tried. 

  • Take care not to burn yourself when decanting the hot liquid into a container. I often use a funnel to avoid any spillages.
  • Sugar syrup will last in the refrigerator for up to 1 month, after that, it can start to turn cloudy which is a sign that the syrup has spoiled.
  • Allow the syrup to cool completely before adding it to cold drinks.
  • For a sugar syrup with more depth, try my brown sugar syrup or honey simple syrup.

Flavor variations

  • You can use any type of sugar you like for this recipe. I like to use white granulated sugar, but white superfine sugar, brown sugar, or coconut sugar would also be good choices.
  • Brown sugar will result in a slight caramel flavor.
  • Make a honey syrup using the same 1:1 ratio of honey to water.
  • You can also make flavored simple syrups by adding herbs, spices, or fruit to the sugar and water mixture before heating:
    • a few sprigs of fresh mint
    • cinnamon stick, a grating of nutmeg, or a vanilla pod
    • sliced root ginger
    • a few slices of lemon or orange
labeled glass jar filled with simple syrup and glasses set alongside

Serving suggestions

Add to a variety of drinks, cocktails, and mocktails, anywhere where you want to add a touch of extra sweetness.

I like to add it to a Classic Lemonade recipe or use it to sweeten my Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, Jamaican Lemonade, Green Sherbet Punch, or my Strawberry Basil Lemonade

You can also use it to sweeten hot or iced tea or coffee drinks.

How long does homemade simple syrup last?

Store in an airtight container in the refrigerator for up to 1 month.

FAQs

What is simple syrup made of?

It is made by combining and dissolving sugar in water over medium heat.

What is the difference between sugar syrup and simple syrup?

They are the same thing, simple syrup is sometimes called sugar syrup - they are both liquid sweeteners made by combining sugar and water.

What is the yield for simple syrup?

One cup of sugar and one cup of water will yield 1 ⅓ cups of syrup.

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

glass bottle filled with simple syrup with a bottle of tequila, grapefruit tonic and a fresh lime
Print Recipe
5 from 1 vote

Simple Syrup

My Homemade Simple Syrup recipe can be made in minutes combining water and sugar. Use simple syrup for cocktails, or to add a touch of sweetness to lemonade, or try adding it to your iced teas and coffee. This is a versatile syrup and the options are endless.
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Drinks
Cuisine: American
Keyword: cocktail sugar syrup, simple sugar syrup, simple syrup, simple syrup for cocktails, simple syrup recipe, sugar syrup recipe for cocktails
Servings: 16
Calories: 48kcal
Author: Tanya

Ingredients

  • 1 cup granulated sugar
  • 1 cup water

Instructions

  • Combine the sugar and water in a saucepan over medium heat and bring to a boil. Stir and cook over medium heat until the sugar has dissolved, about 3-4 minutes.
  • Remove from heat and let cool completely.
  • Use in any drink or cocktail recipe that calls for simple syrup.

Notes

  1. This recipe will yield 1 ⅓ cups of simple syrup.
  2. Store in an airtight container in the refrigerator for up to 1 month.
  3. You can use any type of sugar you like for this recipe. I like to use white sugar, but brown sugar or coconut sugar would also be good choices.
  4. You can also make flavored simple syrups by adding herbs, spices, or fruit to the sugar and water mixture before heating. For example, you could add a few sprigs of mint, a cinnamon stick, or a few slices of lemon.

Nutrition

Calories: 48kcal | Carbohydrates: 12g | Fat: 0.04g | Sodium: 1mg | Potassium: 0.3mg | Sugar: 12g | Calcium: 1mg | Iron: 0.01mg

Coleslaw Recipe

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If you're planning a backyard BBQ, there's no better side dish to accompany those grilled meats than our delicious coleslaw recipe. A fresh and crisp coleslaw is the perfect complement to those savory meats, and it's a great way to incorporate some veggies into your meal.

Coleslaw in a serving bowl with a wooden spoon.

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

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

Coleslaw is a classic side dish that has been around for centuries, and for good reason! It's a refreshing and crisp dish that pairs well with just about anything, making it perfect for any backyard BBQ or summer potluck. My coleslaw recipe is easy to make and can be prepped ahead of time, making it a perfect addition to your next outdoor gathering.

Some of my favorite side dishes, including this one, to serve at a BBQ are a tasty Cold Seafood Salad and Creamed Corn.

Coleslaw in a serving bowl with a wooden spoon.

Coleslaw Recipe Ingredients

  • Cabbage - A regular green cabbage is what I used, you can use a mixture of red and green cabbage, or a napa or savoy cabbage as well.
  • Carrot - Best to shred your own carrots here, you can buy carrot matchsticks, but those will still be too big for the coleslaw.
  • Sweet Onion - Sweet onions, or Vidalia onions are mild in flavor. You can also use shallots, those are smaller in size so you'll need 2-3.
  • Mayonnaise - Use homemade mayo or you can use your favorite brand.
  • Granulated White Sugar
  • Apple Cider Vinegar - ACV has a great flavor, but regular distilled white vinegar can be used in a pinch.
  • Lemon Juice - Fresh or bottled lemon juice will work.
  • Buttermilk - If you don't have buttermilk on hand for this recipe, you can make some yourself with a few minutes and a couple of ingredients. In 1 cup of milk add 1 tablespoon of lemon juice or vinegar. Let the mixture sit for 10 minutes, and you have homemade buttermilk.
  • Salt and Pepper to taste
Coleslaw recipe ingredients.

Tools needed for this recipe

  • Food processor - Makes quick work of shredding vegetables. If you don't have a food processor a sharp knife and a cutting board, or cheese/vegetable grater will be necessary for breaking down the veggies.
  • Mixing bowls

How To Make Coleslaw

Add shredded cabbage, carrots, and sweet onion into a large bowl, and set aside. I use a food processor to shred all the vegetables.

Shredded vegetables in a food processor.

In another bowl, add mayonnaise, sugar, apple cider vinegar, lemon juice, buttermilk, salt, and pepper in another bowl.

coleslaw dressing mixed together in a bowl.

Pour this mixture over the shredded vegetables and toss to combine, ensuring the dressing covers the coleslaw.

Coleslaw recipe mixed up in a mixing bowl.

Serve immediately or cover and chill in the refrigerator for at least one hour or overnight. Serve and enjoy!

How to store our coleslaw recipe

Keep your coleslaw stored in an airtight container in the fridge for up to 5 days.

While you can serve our coleslaw right away, making this the day before and storing it in the fridge will allow the flavors to meld together.

Freezing: I wouldn't recommend freezing coleslaw that's made with mayonnaise. During the thawing process, the dressing will start to beak down.

Servings Suggestions

Coleslaw is one of those side dishes you assume will be at every backyard BBQ. It's easy, delicious, and brings brightness next to those savory meats. Serve my coleslaw alongside any of these dishes:

Coleslaw in a serving bowl with a wooden spoon.

Why is it called coleslaw?

Coleslaw as we know it, comes from the Dutch term 'kool sla'. Kool is cabbage, and Sla is salad, cabbage salad. There are many variations of coleslaw depending on what part of the world you're in. The use of buttermilk, as we use it here, is mainly found in coleslaw made in the southern US. Other regions' recipes add other various ingredients like shredded apples, celery seeds, grated cheese, peppers, nuts, and dried fruits.

FAQ's

What cabbage is best for coleslaw?

Green, red, napa, or savoy cabbage are all great options for coleslaw. Using red cabbage may result in some color bleeding into the dressing, but is great for added color contrast. Purely preference or what you have access to with do.

How far ahead of time can I prep coleslaw?

Shred your cabbage and carrots for at most, three days before mixing your coleslaw mixture. Keep them in a storage bag or container in the fridge until you're ready to use them.

What is the best tool for shredding cabbage and carrots?

Any of these tools will shred cabbage, each might offer a different texture, however:
-Mandolin
-Food processor
-Manual press chopper
-Box shredder
Whichever tool your use, take care to use it safely to avoid any unnecessary cuts.

Looking for more side dish 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!

Coleslaw in a serving bowl with a wooden spoon.
Print Recipe
5 from 1 vote

Coleslaw Recipe

If you're planning a backyard BBQ, there's no better side dish to accompany those grilled meats than a delicious coleslaw. A fresh and crisp coleslaw is the perfect complement to those savory meats, and it's a great way to incorporate some veggies into your meal.
Prep Time15 minutes
Resting Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: coleslaw recipe
Servings: 6 servings
Calories: 181kcal
Author: Tanya

Ingredients

  • ½ Medium Cabbage finely shredded (about 4 cups)
  • 1 medium Carrot shredded
  • ¼ Sweet Onion finely shredded
  • ½ cup Mayonnaise
  • 3 tablespoons Granulated Sugar
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Buttermilk
  • Salt and Pepper to taste

Instructions

  • Add cabbage, carrots, and sweet onion into a large bowl, set aside.
  • In another bowl, add mayonnaise, sugar, apple cider vinegar, lemon juice, buttermilk, salt, and pepper in another bowl. Pour this mixture over the shredded vegetables and toss to combine, ensuring the dressing covers the coleslaw.
  • Serve immediately or cover and chill in the refrigerator for at least one hour or overnight. Serve and enjoy!

Notes

  • Use a food processor for easy shredding of the vegetables.

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 148mg | Potassium: 191mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1789IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 0.5mg

Boiled Green Bananas

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Boiled Green Banana is an accompaniment to many Caribbean dishes. This healthy fruit has many benefits and is the perfect base for many delicious meals.

boiled green banana on white plate

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

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

Whenever I have a traditional Jamaican meal, whether it's mackerel rundown, ackee and saltfish, or callaloo, cooked green bananas on the plate are a must. It's a popular dish among the Caribbean islands, and you can easily find unripe bananas in many Caribbean markets.

While ripe yellow bananas are a popular and well-known fruit, their unripe counterparts, green bananas, are often overlooked. However, these bananas are not only packed with essential nutrients, but they also offer a versatile and delicious alternative to traditional carbohydrate sources.

Green bananas are an excellent source of dietary fiber, which aids digestion and promotes regularity. Consuming boiled green bananas can help you meet your daily fiber intake goals and support gut health.

How to Choose and Prepare Green Bananas for Boiling

Look for firm, unblemished bananas that are not too ripe or too unripe. They should have a slight give when pressed gently. Rinse the bananas in water before boiling them to remove any dirt or grime that may be on the bananas.

green banana on cutting board in front of large pot

Cut the ends off the bananas. Then using a pairing knife, slice into the flesh of the banana alongside the long side of the banana. Be careful not to cut into the inside of the banana. Do not peel the banana at this stage.

This step will make it easier to remove the skin from the bananas after boiling.

hand cutting slits down the side of a green banana

Boiling Process

Bring water to a boil in a large pot and a little salt. Carefully add the bananas to the pot, ensuring that they are fully submerged in the salted water. Boil for 25-30 minutes or until they are tender but not mushy.

boiled green banana after being cooked, being picked up with fork

Remove from heat, drain, and let them cool slightly before peeling and serving.

What to serve with Green Bananas

There are many uses for cooked green bananas. Try these delicious recipes:

  • Simple boiled green bananas with a twist: Serve them with a drizzle of olive oil, a sprinkle of salt, and a squeeze of lime for a zesty and refreshing side dish.
  • Boiled green banana salad: Combine sliced boiled green bananas with diced avocado, mango, red onion, and cilantro. Toss with a citrus vinaigrette for a tropical and nutritious salad.
  • Green banana mash: Mash boiled bananas with butter, garlic, and a touch of cream for a satisfying alternative to mashed potatoes.
  • Green banana curry: Create a fusion of Caribbean and Indian flavors by simmering boiled green bananas in a tomato-based curry sauce with spices like turmeric, cumin, and coriander.
  • Boiled green banana is usually served with boiled dumplings in many Caribbean meals.
boiled green banana with one peeled on white plate

Incorporating them into your Diet

  • Pair with protein: Serve boiled green bananas alongside grilled or baked chicken, fish, or tofu for a balanced and satisfying meal.
  • Replace traditional carbohydrates: Use them as a substitute for starchy staples like potatoes, rice, or pasta in your favorite dishes.
  • Meal planning and prep: Boil a batch of green bananas at the beginning of the week and store them in the refrigerator for easy meal additions throughout the week.

We hope you love these boiled green bananas as much as we do. If you give this recipe, please leave a comment and let us know how you like it.

boiled green banana on white plate
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5 from 3 votes

Boiled Green Bananas

Boiled Green Banana is an accompaniment to many Caribbean dishes. This healthy fruit has many benefits and is the perfect base for many delicious meals.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Caribbean
Keyword: boiled green bananas, green bananas
Servings: 6 people
Calories: 88kcal
Author: Tanya

Ingredients

  • 5-6 green bananas
  • 10-12 cups of water
  • 2 teaspoons salt

Instructions

  • Rinse the bananas in water before boiling them to remove any dirt or grime that may be on the bananas.
  • Cut the ends off the bananas. Then using a pairing knife, slice into the flesh of the banana alongside the long side of the banana. Be careful not to cut into the inside of the banana. Do not peel the banana at this stage.
  • Bring water to a boil in a large pot and a little salt. Carefully add the bananas to the pot, ensuring that they are fully submerged in the salted water. Boil for 25-30 minutes or until they are tender but not mushy.
  • Remove from heat, drain, and let them cool slightly before peeling and serving.

Notes

Boiled green bananas can be served with a variety of dishes, such as stews, curries, and grilled meats. They can also be served as a side dish with butter, salt, or other seasonings.

Nutrition

Calories: 88kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 796mg | Potassium: 352mg | Fiber: 3g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.3mg

Oven-Baked Hot Dogs

by 2 Comments

My family loves hot dogs and one of the easiest ways to cook hot dogs is in the oven. My Oven-Baked Hot Dogs recipe is quick and easy to prepare, simply place the hot dogs into the hot oven, while you get on with preparing your favorite hot dog toppings.

oven baked hot dogs in hot dog buns with a variety of toppings and sauces

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

There are a variety of different methods when cooking hot dogs, but if you want flavorful hot dogs, then you should try roasting hot dogs in the oven. The preparation is minimal, and there's no need to stand over a hot stove.

These delicious Oven Roasted Hot Dogs are the perfect weeknight dinner or games day snack. I like to serve the hot dogs in buns, then set out a variety of toppings, that way everyone can help themselves and load the hot dogs the way they want.

And for my friends with air fryers, you'll love these air fryer hot dogs, especially if you are making just a few hot dogs.

Ingredients

  • Hot Dogs - Use any variety of hot dogs that you enjoy eating. I prefer all beef hot dogs.
  • Hot Dog Buns - I use regular hot dog buns.
oven baked hot dogs recipe ingredients

How to make Oven-Baked Hot Dogs

Preheat your oven to 400°F (200°C).

Arrange the hot dogs in a single layer on a baking sheet.

white baking sheet lined with baking parchment and hot dogs laid on top

Bake the hot dogs in the oven for 10-15 minutes, or until heated through and lightly browned.

white baking sheet with cooked hot dogs

Remove the hot dogs from the oven and place them in hot dog buns. Remove from the oven and add your desired toppings, such as ketchup, mustard, relish, onions, or cheese.

Expert Tip: If you like crispy buns, add the hot dogs to the buns and place them back in the oven for 2 minutes. Then remove and add your desired toppings.

white baking tray with oven baked dogs in hot dog buns

Hot Dog toppings

I like to get really creative with the toppings. What I do is serve the oven-baked hot dogs, with lots of toppings in separate bowls alongside. This allows everyone to load their hot dog exactly how they like it!

Here are some hot dog topping ideas, but you can get as creative as you want.

  • Sauces - use any flavor of sauce, tomato ketchup, hot sauce, chili sauce, chimichurri, or try my homemade bbq sauce.
  • Mustard - yellow or brown mustard will work, go as hot as you like with mustard.
  • Relish - use any flavor of relish: dill, cucumber, or sweet relish.
  • Onions - use any color onion, white, green, or even a shallot. I like to add red onions as they have a milder flavor, you can cook them or leave them raw. Or try my Quick Pickled Red Onions.
  • Cheese - I love sharp cheddar cheese, but Monterey Jack, Swiss or Mexican cheese would work too.
  • Chili - add some sliced jarred jalapeno peppers or try adding a spoon or two of my Hot Dog Chili. Make it a Carolina-style hot dog, add chili and slaw to the hot dog.
  • Herbs - add some freshly chopped herbs, like parsley, chives or cilantro.

Expert Tips

These tips will help you make the best oven-baked hot dogs you've ever tried. 

  • I recommend lining the baking sheet with baking parchment to stop the hot dogs from sticking. It also cuts down on washing up.
  • Give the baking sheet a shake mid-way through cooking to ensure the hot dogs brown all the way round.
  • This recipe is easily doubled if you are feeding a crowd.

What to serve with Oven-baked Hot Dogs

Hot dogs make a delicious snack, however, if you are going for a more substantial meal, serve them with a few easy vegetable sides. Try my Air Fryer Baked Sweet Potato with Hot Honey Butter, Sweet Potato Wedges, French Fries, and Cheddar and Sour Cream Corn on the Cob.

white tray with oven baked hot dogs in hot dog buns with a variety of toppings and sauces

How to store

To refrigerate: Leftovers hot dogs can be stored in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, either place them in a hot oven to warm through or pop them into the microwave for a minute or two.

FAQs

Can hot dogs be cooked in the oven?

Yes, absolutely. Hot dogs can be baked in the oven, cooked on the bbq or under the broiler, or heated in a pan of boiling water.

Do hot dogs taste better in the oven?

I like to cook hot dogs in the oven, as the roasting from the oven gives the hot dogs more flavor than you get from boiling hot dogs in water. However, it all comes down to personal preference.

Are hot dogs usually beef or pork?

Although most hot dogs are beef, pork, or a combination of the two; you will also find hot dogs made with turkey and chicken. So, use the variety of hot dogs you enjoy eating.

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

oven baked hot dogs in hot dog buns with a variety of toppings and sauces
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4.34 from 3 votes

Oven-Baked Hot Dogs

One of the easiest ways to cook hot dogs is in the oven. My Oven-Baked Hot Dogs recipe is quick and easy to prepare, simply place the hot dogs into the hot oven, while you get on with preparing your favorite hot dog toppings.
Cook Time15 minutes
Total Time15 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: Easy Oven-Baked Hot Dogs, Oven Baked Hot Dogs, Oven Baked Hotdogs, Oven Roasted Hot Dogs
Servings: 8
Calories: 230kcal
Author: Tanya

Ingredients

  • 8 hot dogs
  • 8 hot dog buns
  • optional toppings see notes below for suggestions

Instructions

  • Preheat your oven to 400°F (200°C).
  • Arrange the hot dogs in a single layer on a baking sheet.
  • Bake the hot dogs in the oven for 10-15 minutes or until heated through and lightly browned.
  • Remove the hot dogs from the oven and place them in hot dog buns. Remove from the oven and add your desired toppings, such as ketchup, mustard, relish, onions, or cheese.
  • Serve immediately and enjoy!

Notes

I recommend lining the baking sheet with baking parchment to stop the hot dogs from sticking.
Suggested toppings - ketchup, mustard, relish, onions, or cheese.

Nutrition

Calories: 230kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 518mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg

Quick Pickled Red Onions

by Leave a Comment

Quick Pickled Red Onions add great flavor, texture, and crunch to any dish you add them to. Pickled Red Onions are the perfect balance of sweet, sour, and salty flavors, adding a great tangy topping to accompany your favorite recipe.

a jar filled with quick pickled red onions

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

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

This Quick Pickled Red Onions recipe can be made in minutes, using ingredients you will have in your stores at home.

Thinly sliced red onions are combined with a quick pickling liquid combining water, white vinegar, salt, and sugar. My Quick Pickled Red Onions no-cook recipe does not require the liquid to be heated in a pot, so it could not be any easier!

That's not to say you can't add other flavors, you can, and I've made some suggestions for those later in the post.

I love making my own quick pickles as they really elevate a dish, adding a real hit of flavor.

Ingredients

Here's what you will need to make quick pickled red onions:

  • Vinegar - I use both hot water and white vinegar to make the pickling liquid.
  • Sugar - granulated sugar is added to the pickling liquor to get a balance of sweet and sour.
  • Kosher Salt - I add salt to balance out the sweet and sour flavors in this pickle.
  • Onion - I've used red onion as it has a lovely mild onion flavor. Slice the onions thinly on a mandolin.
quick pickled red onions recipe ingredients

How to make Quick Pickled Red Onions

Thinly slice your red onions and set aside. Then, add hot water, white vinegar, granulated sugar, and kosher salt into a heat-proof jar and stir to combine until the sugar and salt are dissolved.

a jar filled with water, white vinegar, sugar and salt

Next, add the red onions into the jar until the mixture covers the onions.

a jar filled with sliced red onions in a pickling liquid

Then, let the onions sit in the pickling liquid for at least 30 minutes before serving, but preferably for a few hours or overnight in the refrigerator.

a jar of quick pickled red onions and a fork full of onions

When ready to serve, remove onions with a fork or slotted spoon and use them in your favorite recipes.

Expert Tips

These tips will help you make the best quick pickled red onions you've ever tried. 

  • I suggest using a mandolin to get thin sliced red onions. However, take care when using a mandolin to avoid slicing your hand and fingers.
  • If you don't have a mandolin, a sharp kitchen knife will work well too.
board with a mandolin, a red onion and a pile of finely sliced red onions

Flavor variations

  • White vinegar can be replaced with white wine, apple cider, or sherry vinegar.
  • Swap red onions for white onions or shallots.
  • If you like pickles, use the same process to pickle other vegetables. Try thinly sliced cucumber, red chili peppers or jalapenos, carrots, radish, or zucchini.
  • Add some spices to the pickling vinegar, like black or pink peppercorns, coriander seeds, red pepper flakes, fennel seeds, or mustard seeds.

Serving suggestions

Quick Pickled Red onions go with just about any savory dish. I add them to curries like my Jamaican Curry Chicken or Jamaican Curry Shrimp.

They work a real treat with the most savory Mexican dishes. Try them over chilies like my Instant Pot Chili or with Slow Cooker Black Beans. Scatter some over your favorite tacos, like my Air Fryer Fish Tacos or my Air Fryer Chicken Tacos. Great with Air Fryer Steak Fajitas and Sweet Potato & Black Bean Nachos.

I also love them over seasoned fish, like my whole oven-roasted fish.

quick pickled red onions on top of a bowl of black beans

They'll add a great zing to your hot dogs, burgers, salads, and sandwiches too.

How to store quick pickled onions

Store the onions in an airtight jar or container, fully submerged in the pickling liquid. Keep the container in the refrigerator for up to 2-3 weeks for optimal freshness and flavor.

Tools You'll want to Use

This handheld mandolin is a dream when it comes to thinly slicing vegetables. It also doesn't take much storage space.

FAQs

What is a quick pickle?

Quick pickling is a great process for preserving fruits and vegetables as it can be prepared in minutes and is ready to enjoy in under an hour. This differs from traditional pickling where you have to store the pickles in a dark cool place for at least a month before enjoying them.

What vinegar is best for pickling?

You can use pretty much any vinegar for pickling, it all comes down to the flavors you like. I've used white vinegar as I like it's strong, sharp flavor. However you could use red wine, white wine, apple cider or sherry vinegar too.

How long do quick pickled onions last?

These pickled onions can be stored in an airtight container in the refrigerator for up to two weeks.

Looking for other quick pickle recipes? Try these out:

If you have tried this Quick Pickled Red Onions 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 jar filled with quick pickled red onions
Print Recipe
5 from 1 vote

Quick Pickled Red Onions

Quick Pickled Red Onions add great flavor, texture and crunch to dishes. Try them on top of your hot dogs, burgers, curries, chili, tacos, salads or sandwiches.
Prep Time5 minutes
Resting time30 minutes
Total Time35 minutes
Course: Condiment
Cuisine: American
Keyword: best pickled onions recipe, Easy Pickled Onions, pickled red onions, Quick Pickled Onions, Quick Pickled Red Onion, Quick Pickled Red Onions no cook
Servings: 8
Calories: 14kcal
Author: Tanya

Equipment

Ingredients

  • ½ cup hot water
  • ½ cup white vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 medium red onion thinly sliced

Instructions

  • Add hot water, white vinegar, granulated sugar, and kosher salt into a heat-proof jar and stir to combine until the sugar and salt are dissolved.
  • Add the red onions into the jar until the mixture covers the onions.
  • Let the onions sit in the pickling liquid for at least 30 minutes before serving, but preferably for a few hours or overnight in the refrigerator.
  • When ready to serve, remove onions with a fork or slotted spoon and use them in your favorite recipes.

Notes

  • I suggest using a mandolin to get thin sliced red onions.
  • These pickled onions can be stored in an airtight container in the refrigerator for up to two weeks.

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 292mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.04mg

Split Pea Soup with Ham

by 2 Comments

Split pea soup with ham is a hearty and comforting soup that is packed with flavor. The split peas provide a subtle earthiness and nuttiness while the ham adds a smoky, salty and savory flavor that complements the sweetness of the peas. A wonderful recipe for leftover ham thats packed with veggies.

A bowl served with split pea soup topped with bits of ham.

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

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

You'll often find yourself the day after a holiday with lots of leftover ham. Extend the life of that delicious smokey meat and make a pot of rich split pea soup with ham. A one pot meal to make your weeknight dinner stress free.

Do you need some inspiration for your next holiday ham? Try my Air Fryer Holiday Ham thats done in 30 minutes! If you have more time on your hands my Baked Spiral Ham with pineapple is worth the wait. Both should provide plenty of leftovers to make this soup and more!

Ladling out split pea and ham soup.

Ingredients

Here is what you'll need for this delicious soup:

Split pea soup with ham ingredients.
  • Olive Oil
  • Vegetables - A fragrant melody of onions, carrots, and celery all chopped before sauteing.
  • Garlic - Freshly chopped or jarred minced garlic.
  • Dried thyme leaves
  • Chicken Broth or vegetable broth - Whichever you have on hand will be great!
  • Water
  • Dried Green Split Peas - You'll be able to find these in or around where you'd get dried beans or rice. Make sure they've been rinsed and sorted before adding them to your pot.
  • Ham Bone with ham meat attached - Your local grocery store butcher should be able to acquire a ham bone for you if there isn't one readily available.
  • Bay Leaves
  • Salt and Pepper to taste

Tools needed for this recipe

  • Heavy-bottomed pot like a dutch oven or similar.

How To Make Split Pea Soup with Ham

In a large heavy-bottomed pot, heat the oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables have softened. About 8-10 minutes.

Sautéing vegetables in a pot.

Add the dried thyme leaves and stir. Add chicken broth, water, green split peas, ham bone, and bay leaves. Cover and bring to a boil.

Reduce the heat to low and allow to simmer, covered, stirring occasionally. Cook for about 1 hour, until the soup is thick and the peas have disintegrated.

The soup ingredients including the ham bone added to the pot.

Remove the bay leaves and ham bone. Remove any ham from the ham bone and add the ham meat back to the pot. Season with salt and pepper to taste.

split pea soup with meat from the ham bone in the pot.

How to store leftover split pea and ham soup

Store your leftover split pea soup with ham in an airtight container and in the fridge for up to 1 week.

Freezing leftover soup is a great option if you'd like to keep it for longer. Portion the soup in Souper Cubes for up to 3 months. Souper Cubes are such an easy way to store liquid and even easier to remove and thaw the perfect amount.

Slow Cooker or Instant Pot Split Pea Soup

Crockpot or Slowcooker: Prep your ingredients and place them in a slow cooker. Place the lid on and cook on low for 6-8 hours, or high for 4-5 hours, until the peas are tender and falling apart. Remove the bay leaves and the ham bone. Add any meat still on the bone back to the soup.

Instant Pot: Use the saute function of your Instant Pot to sweat the vegetables. Once softened add the remaining ingredients to the instant pot. Lock on the lid and seal the valve. Cook on high pressure for 15 minutes, and naturally release for 10 minutes. Remove the bay leaves and ham bone.

For either recipe you can leave the soup chunky or before adding the ham back in use an immersion blender for a pureed split pea soup. Top with ham and salt and pepper to taste.

A bowl full of warm split pea soup with ham and a spoon.

Split Pea and Ham Soup Serving Suggestions

This soup is rich and hearty on its own, but can absolutely be dressed up or paired with tasty sides. I like to top mine with extra smoked ham and freshly shaved parmesan.

Bread: Soup is always delicious when served with a crusty bread or croutons. Try our Classic Southern Cornbread Recipe or these Easy Cornbread Muffins

Roasted Vegetables: Serve a medly of roasted carrots and onions on top of your soup. Try these Air Fryer Carrots, make them sweet or savory.

Salad: They don't call it soup and salad for nothing. A simple side salad or cobb salad would be refreshing next to a hearty savory soup.

FAQ's

What meat other than a ham bone can I use in Split Pea Soup?

Ham hocks: Ham hocks are a great substitute for ham bones as they also add flavor and richness to the soup. You can use them in the same way you would use a ham bone.
Bacon: If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.
Smoked sausage: Smoked sausage like kielbasa or andouille can also add flavor to the soup.

Can I make this recipe Vegetarian?

Yes! Instead of chicken broth, use your favorite vegetable broth. Omit the ham altogether but feel free to replace it with additional veggies.

Notes

  • I use a ham bone from a fully cooked smoked ham that has about ½ cup to 1 cup of meat still attached to the bone.
  • If you don't have a ham bone, feel free to substitute it with chopped ham or bacon. If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.

Looking for more soup recipes? Try these out:

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

A bowl served with split pea soup topped with bits of ham.
Print Recipe
5 from 2 votes

Split Pea Soup with Ham

Split pea soup with ham is a hearty and comforting soup that is packed with flavor. The split peas provide a subtle earthiness and nuttiness while the ham adds a smoky, salty and savory flavor that complements the sweetness of the peas. A wonderful recipe for leftover ham thats packed with veggies.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American
Keyword: split pea soup with ham
Servings: 9 servings
Calories: 220kcal
Author: Tanya

Equipment

Ingredients

  • 2 tablespoons Olive Oil
  • 1 medium Onion chopped
  • 4 cloves Garlic chopped
  • 2 Carrots chopped
  • 2 stalks Celery chopped
  • 1 teaspoon Dried thyme leaves
  • 4 cups Chicken Broth or vegetable broth
  • 2 cups Water
  • 1 pound Dried Green Split Peas rinsed and sorted
  • 1 Ham Bone with ham meat attached (see note)
  • 2 Bay Leaves
  • Salt and Pepper to taste

Instructions

  • In a large heavy bottomed pot, heat the oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables have softened. About 8-10 minutes.
  • Add the dried thyme leaves and stir. Add chicken broth, water, green split peas, ham bone, and bay leaves. Cover and bring to a boil. Reduce the heat to low and allow to simmer, covered, stirring occasionally. Cook for about 1 hour, until the soup is thick and the peas have disintegrated.
  • Remove the bay leaves and ham bone. Remove any ham from the ham bone and add the ham meat to the pot. Season with salt and pepper to taste.

Notes

  • I use a ham bone from a fully cooked smoked ham that has about ½ cup to 1 cup of meat still attached to the bone.
  • If you don't have a ham bone, feel free to substitute it with chopped ham or bacon. If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 34g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 673mg | Potassium: 604mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2394IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

Air Fryer Egg Frittata

by 25 Comments

This Air Fryer Egg Frittata recipe is the easiest way to make a delicious breakfast frittata in your Air Fryer. It's loaded with veggies and tons of flavor. It's the perfect Air Fryer Breakfast.

air fryer egg frittata in air fryer basket

 This post contains 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.


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Slow Cooker Black Beans

by 4 Comments

Experience the incredible taste and convenience of slow cooker black beans! Perfect for any occasion, homemade slow cooker black beans can be prepped in no time with little effort. Get ready to savor the flavor that only slow-cooked black beans can bring!

A scoop of black beans being lifted out of the slow cooker.

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

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

When made in the slow cooker, black beans become infused with flavor and develop an incredibly creamy texture. Also, slow cooker black beans are a healthy and versatile dish that can be used in a variety of recipes, like burritos, tacos, salads, soups, stews, and more!

If you love making black beans with your own added flavors, you'll especially enjoy these with my Sweet Potato & Black Bean Nachos or this tasty Black Bean Salsa!

Large serving bowl of freshly cooked black beans.

Ingredients

  • Dried black beans - Before adding your beans to the slow cooker, rinse your dried beans and remove any bits that don't belong.
  • Seasoning Ingredients - A delicious combination of herbs, spices, broth, and veggies make these black beans really stand out. For this recipe, you'll need chicken broth, olive oil, cumin, oregano, onion, jalapeno pepper, garlic, bay leaves, and salt and pepper to taste.
Slow cooker black bean ingredients.

Tools needed for this recipe

  • Slow Cooker
  • Knife and cutting board for vegetable prep.

How To Make Slow Cooker Black Beans

Place the sorted and rinsed black beans in the slow cooker.

Add the chicken broth, water, olive oil, cumin, and oregano and stir. Lay the onion, jalapeno, and bay leaves on the beans.

All ingredients added to a slow cooker.

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender.

Black beans and spices having been cooked over time still in the slow cooker.

Once the beans are cooked, remove the bay leaves, onion, jalapeno, and smashed garlic.

Freshly cooked black beans in the slow cooker with extra ingredients removed.

Serve and enjoy!

How To Store Crock Pot Black Beans

Storing black beans: Let the black beans cool to room temperature before storing them. Transfer the black beans to an airtight container. Store for up to 5 days.

Freezing black beans: Allow them to cool to room temperature before transferring the black beans to an airtight freezer-safe container. Before freezing, divide your cooked beans into separate servings and transfer each one into separate freezer bags or containers. Place them in the freezer, and store them for up to 6 months!

Large serving bowl of freshly cooked black beans.

How To Serve Black Beans

As a side: Serve with rice, chicken, peppers, and onions for a quick fajita.

As a topping: Serve seasoned slow cooker black beans on top of nachos, a crisp salad, on top of rice

A tasty spread: Use refried black beans as a spread on your avocado toast and eggs for breakfast.

As a yummy addition to recipes: Use these black beans in dishes like my Jamaican Rice & Beans or Black Bean Salsa.

FAQ's

How long does it take to cook black beans in a slow cooker or crockpot?

It usually takes 6-8 hours on low heat to cook black beans in a slow cooker or crockpot, but this time can vary based on the size of your slow cooker.

Can I use canned black beans instead of dried beans?

Yes, if you are short on time you can replace the dried beans with 2 cans of precooked and unseasoned black beans that have been drained and rinsed.

Do I need to soak my black beans first?

Nope, after rinsing toss the beans into the slow cooker and start cooking.

Do I need to add any water when cooking the beans?

Yes, you need to add enough water so that the beans are covered by at least 1-2 inches of liquid while they are cooking.

How many cans of black beans does 1 pound of dried beans equal out to?

One pound of dry black beans makes roughly 3 to 4 cans of cooked black beans.

Notes

  • Rinse the beans thoroughly before cooking to remove any dirt or debris.
  • Check on the cooked beans regularly and add more liquid if needed.
  • Adjust the seasonings as you need. Taste and re-season them with pepper, cumin, chili powder, garlic, and onion powder.
  • Add salt at the end of cooking to control the salt content. The saltiness of the broth will increase as it cooks. Salt to taste at the end.
  • For a savory flavor profile, add smoked meats like bacon, ham hock, or smoked turkey. Add these meats at the beginning of the slow cooking process.

Looking for more slow cooker 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!

Large serving bowl of freshly cooked black beans.
Print Recipe
5 from 3 votes

Slow Cooker Black Beans

Experience the incredible taste and convenience of slow cooker black beans! Perfect for any occasion, homemade slow cooker black beans can be prepped in no time with minimal effort. Get ready to savor the flavor that only slow-cooked black beans can bring!
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker black beans
Servings: 9 servings
Calories: 202kcal
Author: Tanya

Equipment

Ingredients

  • 1 pound Dried black beans sorted and rinsed
  • 4 cups Chicken broth
  • 2 cups Water
  • 1 tablespoon Olive oil
  • 2 teaspoons Cumin
  • 1 teaspoon Oregano
  • 1 Onion peeled, cut into 4ths, root attached
  • 1 Jalapeno pepper seeded and halved
  • 4 cloves Garlic smashed
  • 2 Bay leaves
  • Salt and pepper to taste

Instructions

  • Place the sorted and rinsed black beans in the slow cooker.
  • Add the chicken broth, water, olive oil, cumin, and oregano and stir. Lay the onion, jalapeno, and bay leaves on the beans.
  • Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender.
  • Once the beans are cooked, remove the bay leaves, onion, jalapeno, and smashed garlic.
  • Serve and enjoy.

Notes

  • Add salt at the end of cooking to control the salt content. The saltiness of the broth will increase as it cooks. Salt to taste at the end.
  • Adjust the seasonings as you need. Taste and re-season them with pepper, cumin, chili powder, garlic, and onion powder.
  • Check on the cooked beans regularly and add more liquid if needed.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 34g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 397mg | Potassium: 804mg | Fiber: 8g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg

Whole Roasted Fish

by 2 Comments

If you like to keep things simple, my Whole Roasted Fish recipe is for you. Whole fish, seasoned with fish seasoning and stuffed with slices of fresh lemon, garlic, and a few sprigs of thyme, before being placed into a searingly hot oven to roast.

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices and garnished with red onion and a drizzle of olive oil

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

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

Roasting a whole fish in the oven is one of the easiest and tastiest things you can do. Growing up, my stepdad would go fishing every other weeknight, and whole roasted fish was a common dinner occurrence in our house.

What I like most about cooking whole fish is how easy it is to add flavor. Lemon, garlic, and thyme are flavors that work together and, when paired together, complement the fish beautifully.

However, this easy fish recipe can be adapted to suit the flavors you and your family enjoy. If you want to swap the thyme for parley, dill, or rosemary, feel free to do that.

Be sure to check out my Air Fryer Whole Fish, Easy Oven-Baked Fish, Crispy Air Fryer Fish, and Brown Stew Fish recipes too!

Ingredients

Here's what you will need to make oven-roasted fish:

whole roasted fish recipe ingredients
  • Whole fish - I used 2 whole fish, gutted and scaled, weighing roughly 1lb each. Red snapper, sea bass, tilapia, or trout would be ideal.
  • Oil - I use olive oil as it has the best flavor, but any other light-flavored oil will work here too.
  • Seasoning - I season the fish with fish seasoning, a dry rub mixture that tastes delicious on fish.
  • Fresh herbs - 3-4 sprigs of fresh herbs are added to the cavity of the fish. I've used sprigs of thyme, but rosemary, dill, or parsley would work equally well.
  • Garlic - fresh sliced garlic is added to the cavity of the fish.
  • Lemon - is sliced and added to the cavity of the fish.

How to cook whole fish in the oven

2 whole fish seasoned and set onto parchment paper stuffed with fresh thyme and lemon slices

Preheat the oven to 425°F (220°C).

Rinse the fish under cold water and pat it dry with paper towels.

Make 3-4 diagonal cuts on both sides of the fish to help it cook more evenly and to allow the flavors to penetrate the fish.

Rub the fish with olive oil and season it inside and out with fish seasoning.

Stuff the cavity of the fish with sliced lemon, garlic, and fresh herbs.

Place the fish on a baking sheet or sheet lined with parchment paper.

cooked whole fish stuffed with fresh thyme and lemon slices set on parchment paper

Bake the fish in the oven for 25-27 minutes or until the internal temperature reaches 145°F (63°C). The cooking time may vary depending on the size of the fish.

Once cooked, remove the fish from the oven and let it rest for a few minutes before serving.

Serve the fish on a platter, garnished with fresh herbs and lemon wedges if desired.

Expert Tips

These tips will help you make the best whole-roasted fish you've ever tried. 

  • Pat the fish dry before seasoning it. This helps remove excess moisture that can cause the fish to steam and become mushy, rather than roast.
  • I recommend scoring the fish by cutting diagonal lines in the skin before you season it. This ensures you get maximum flavor into the fish.
  • 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.
  • The parchment paper pictured is not mandatory, but I like to use it as it stops the fish from sticking to the baking sheet.

Flavor variations

  • Swap the thyme I've used in this dish for other herbs like rosemary, dill, or parsley.
  • Season and spice this fish dish the way you like it. Want to add some chili heat? Add some red pepper flakes or sliced red chili.
  • Try adding some finely shredded fresh ginger to the cavity of the fish.
  • Add extra citrus by finely grating some lemon zest and mixing it with the fish seasoning before rubbing it over the fish.
close up image of white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices

What to serve with Whole Roasted Fish

I like to serve whole roasted fish garnished with some pickled red onions and a spoon of chimichurri for a burst of added freshness. Alongside, I'll add some rice or potatoes and a couple of my favorite veggie sides.

Additionally, you can bake your fish with vegetables. Lay the vegetables on the base of your baking sheet and place the fish on top.

For potatoes, try my Instant Pot Green Beans and Potatoes, Air Fryer French Fries, or my Southern Potato Salad. When it comes to vegetable sides, try my Marinated Air Fryer Vegetables, Oven Roasted Cauliflower, or Oven Roasted Broccoli.

How to pick whole fresh fish from the market

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

  1. Look for clear eyes: The eyes of the fish should be clear, bright, and bulging, indicating that the fish is fresh.
  2. Check for firm flesh: The flesh of the fish should be firm to the touch and should spring back when pressed.
  3. Smell the fish: Fresh fish should have a mild smell, not a strong or unpleasant odor. If it smells overly fishy, it may not be fresh.
  4. Look for bright and shiny skin: The skin of the fish should be bright and shiny, indicating that it was recently caught and is fresh.

How to store

To refrigerate: Fish is a dish that is best served warm from the oven, as it overcooks really quickly when you try and reheat it. If you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. When ready to enjoy, place in a hot oven to warm through, taking care not to overcook the fish and dry it out.

To freeze: I don't recommend freezing this whole roasted fish; it's a dish best served straight from the oven.

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices

FAQs

Which fish is best for roasting?

If roasting fish in the oven, I like to cook the whole fish on the bone. I recommend fish weighing roughly 1 lb each, and red snapper, sea bass, tilapia, or trout would be my top choices.

How long will it take to bake a whole fish?

The length of time will depend a lot on the size and thickness of the fish. I cook my fish at 425°F (220°C) and check it after 25 minutes until the internal temperature reaches 145°F (63°C). If it needs a little longer, I'll put it back into the oven for another 2-3 minutes. A cooked fish should be flaky and come apart easily when gently prodded with a fork.

Is roasting fish healthy?

Yes, roasting is a healthy way to cook fish, as you add very little oil to the dish when roasting it.

Do you cover fish when roasting?

No, don't be tempted to cover the fish when roasting in the oven, as the fish will steam rather than roast.

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

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices and garnished with red onion and a drizzle of olive oil
Print Recipe
5 from 1 vote

Whole Roasted Fish

Whole fish, seasoned with fish seasoning, and stuffed with slices of fresh lemon, garlic and a few sprigs of thyme, before being placed into a searingly hot oven to roast. The result, beautifully cooked fish with a delicious crispy skin.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: how to cook a whole fish, oven roasted fish, whole roasted fish
Servings: 4
Calories: 482kcal
Author: Tanya

Ingredients

  • 2 whole fish (such as red snapper, sea bass or trout) gutted and scaled, about 1 lb each
  • 1 tablespoon olive oil
  • 2.5 teaspoon fish seasoning
  • 3-4 sprigs fresh herbs (such as thyme or rosemary)
  • 2 cloves garlic sliced
  • 1 lemon sliced

Instructions

  • Preheat the oven to 425°F (220°C).
  • Rinse the fish under cold water and pat it dry with paper towels.
  • Make 3-4 diagonal cuts on both sides of the fish to help it cook more evenly and to allow the flavors to penetrate into the fish.
  • Rub the fish with olive oil and season it inside and out with fish seasoning.
  • Stuff the cavity of the fish with sliced lemon, garlic and fresh herbs.
  • Place the fish on a baking sheet, or sheet lined with parchment paper.
  • Bake the fish in the oven for 25-27 minutes, or until the internal temperature reaches 145°F (63°C). The cooking time may vary depending on the size of the fish.
  • Once cooked, remove the fish from the oven and let it rest for a few minutes before serving.
  • Serve the fish on a platter, garnished with fresh herbs and lemon wedges if desired.

Notes

  • Feel free to add other flavors using different herbs, seasonings, or spices.
  • Additionally, you can bake your fish with vegetables. Lay the vegetables on the base of your baking sheet and place the fish on top.

Nutrition

Calories: 482kcal | Carbohydrates: 4g | Protein: 80g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 360mg | Sodium: 312mg | Potassium: 1210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 5mg

Classic Lemonade

by 2 Comments

On a warm and sunny day, nothing is quite as refreshing as a pitcher of Classic Lemonade. Fresh lemon juice is combined with granulated sugar and fresh water, then served over ice. My Homemade Lemonade recipe beats overly sweet, store-bought soft drinks, any day of the week.

a pitcher filled with classic lemonade, topped with slices of fresh lemon

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

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

Lemonade is one of those drinks that I will happily drink all year round. Made with freshly squeezed juice from 5 or 6 lemons, this thirst-quenching drink is bursting full of lemony flavor.

This is the ideal easy lemonade recipe for kids, only 2 simple ingredients and some water, so the kids can make it themselves.

I like making my own lemonade, and this healthy lemonade recipe is far better than store-bought lemonade. No artificial preservatives, flavorings, or excess sugars and syrup. With this traditional lemonade recipe, you adjust the sugar to your own tastes, making the lemonade as sweet or as sour as you like.

If you like to make your own homemade no-alcohol drinks, try these great-tasting recipes. My Tamarind Juice, Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, Jamaican Lemonade, Green Sherbet Punch, or my Strawberry Basil Lemonade.

Ingredients

classic lemonade recipe ingredients

Here's what you will need to make homemade lemonade:

  • Lemon - you need 1 ½ cups of freshly squeezed lemon juice, this is roughly 5-6 lemons.
  • Sugar - white granulated sugar sweetens the lemonade.
  • Water - I use 6 cups of water. You could use carbonated water to make a slightly fizzy lemonade.

How to make Classic Lemonade

a measuring jug filled with lemon juice and sugar

Squeeze fresh lemons until you have approximately 1.5 cups of lemon juice, ensuring that any seeds or pulp are discarded. Transfer the juice to a pitcher.

Add granulated sugar to the lemon juice and stir until it completely dissolves.

pitcher filled with classic lemon and topped with fresh lemon slices

Pour water into the pitcher and stir everything together well. Taste and adjust the amount of sugar for your desired sweetness level if needed.

Serve over ice.

Do I need to make a simple syrup for lemonade?

I skip the simple syrup when it comes to making lemonade. Simply adding the sugar to the lemon juice first will allow the sugar to dissolve.

Expert Tips

These tips will help you make the best homemade lemonade recipe you've ever tried. 

  • I always use freshly squeezed lemon juice. If you're using bottled juice, use 100% lemon juice, not from concentrate, for the best flavor.
  • Adjust the amount of sugar to your taste, by starting with a small amount and adding more until it's as sweet as you like. Remember you can always add, but you can't take away!
  • This recipe is easily doubled or tripled if you are serving a crowd.
  • Don't add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the lemonade.

Flavor variations

  • Swap the lemon juice for orange, lime, or grapefruit, or try a combination of citrus flavors.
  • I've topped the lemon juice with slices of fresh lemon, but you could also add some fresh herbs like mint, rosemary, or basil too.
  • Lemonade works a treat with berries, so add some freshly sliced strawberries; or whole raspberries, blackberries, or blueberries.
glass filled with classic lemonade with a red and white drinking straw

How to store 

Make ahead: Prepare fresh homemade lemonade in advance then store it in the refrigerator until you are ready to serve.

To refrigerate: Leftover lemonade can be stored in the refrigerator for up to 5-7 days.

FAQs

Can I make lemonade with bottled lemon juice?

Yes, absolutely. Just make sure you use 100% lemon juice and not lemon juice from concentrate.

Do I use tap or bottled water to make lemonade?

If you have good tap water, use that, if not, then I suggest using bottled or filtered water. To add a little added sparkle, add carbonated bottled water.

If you have tried this Classic Lemonade 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 pitcher filled with classic lemonade, topped with slices of fresh lemon
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Classic Lemonade

Fresh lemon juice is combined with granulated sugar and fresh water and then served over ice. My Homemade Lemonade recipe beats overly sweet, store-bought soft drinks any day of the week.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: best homemade lemonade, classic lemonade, easy lemonade, traditional lemonade
Servings: 6 people
Calories: 142kcal
Author: Tanya

Ingredients

  • 1 ½ cups lemon juice from 5-6 lemons
  • ¾ - 1 cup granulated sugar or to taste
  • 6 cups water

Instructions

  • Squeeze fresh lemons until you have approximately 1.5 cups of lemon juice, ensuring that any seeds or pulp are discarded. Transfer the juice to a pitcher.
  • Add granulated sugar to the lemon juice and stir until it completely dissolves.
  • Pour water into the pitcher and stir everything together well. Taste and adjust the amount of sugar for your desired sweetness level if needed.
  • Serve over ice.

Notes

  • For the best flavor, use freshly squeezed lemon juice. If you're using bottled juice, use 100% lemon juice, not from concentrate, for the best flavor.
  • Adjust the amount of sugar to your taste by starting with a small amount and adding more until it's as sweet as you like.

Nutrition

Calories: 142kcal | Carbohydrates: 37g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 13mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 11mg | Iron: 0.1mg

Jamaican Guinness Punch

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Bring the flavors of the Caribbean to your next party with my Jamaican Guinness Punch. Guinness is combined with milk, condensed milk, vanilla and a hint of nutmeg for a spicy twist. Rolled oats are also added, which once blitzed up, gives this punch its thick and creamy texture. This post is meant for an audience 21 and over.

Two glasses filled with Jamaican Guinness punch served over ice with bottles of Guinness in the background

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

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

This Jamaican Guinness Punch recipe could not be any easier. Place everything into a blender, blitz together, pour over ice and serve.

I like to make my Jamaican Guinness punch with oats to give it that thick and creamy texture. If you like yours a little smoother, leave the oats out.

Guinness punch is enjoyed all over the Caribbean, and the recipe changes from country to country. Some add eggs, others a splash of Irish whisky or rum to the recipe. Some add Nutriment or Supligen as well, an energy nutrition drink. However, what you have here is my version that uses ingredients I always have on hand.

If you like to make your own homemade drinks, try these great-tasting Jamaican-inspired drinks recipes. My Jamaican Rum Punch, Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, and my Jamaican Style Carrot Juice.

Jamaican Guinness Punch Ingredients

Here's what you will need to make homemade Jamaican Guinness Punch:

Jamaican Guinness punch recipe ingredients
  • Guinness - I use a 11.2 oz bottle of Guinness to make 2 servings of punch.
  • Milk - I recommend full-fat or reduced-fat milk.
  • Rolled oats - adds thickness to the punch, you can leave them out if you prefer a smoother punch. Or drain the punch after blending.
  • Condensed milk - sweetens the punch and balances out the bitterness of the stout.
  • Vanilla extract - I always use vanilla extract as it has a better depth of flavor and essence.
  • Spices - I add ground nutmeg to add a touch of warming spice to the punch.

How to make Jamaican Guinness Punch

A glass of Jamaican Guinness punch topped with ground nutmeg

Add the Guinness, milk, rolled oats, condensed milk, vanilla extract, and nutmeg in a blender. Blend until all of the ingredients are combined and smooth.

A glass of Jamaican Guinness Punch

Pour the punch into glasses or punch cups over ice and serve immediately.

A tall glass of Jamaican Guinness Punch served over ice

Expert Tips

These tips will help you make the best homemade Jamaican Guinness Punch recipe you've ever tried. 

  • The oats thicken the punch. To make the drink a bit smoother, strain the liquid through a strainer.
  • Guinness punch is best cold, so chill in the refrigerator and serve over ice.
  • Don't add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the punch.
  • This recipe can be doubled up to serve a larger group.

Flavor variations

  • I've used regular Guinness, but this recipe will work with low-alcohol Guinness too.
  • The rolled oats do make this punch thick, so if you still want the taste, but would prefer to have it a little smoother, leave the rolled oats out and replace the whole milk with oat milk instead. This would also make a great vegan or dairy-free Guinness punch.
  • If you love spice, add some ground cinnamon along with the nutmeg.
Two glasses filled with Jamaican Guinness punch served over ice with bottles of Guinness in the background

FAQs

Can Guinness punch be made ahead?

Yes, in fact it tastes even better if it's left to sit in the refrigerator for a couple of hours. This allows the punch to chill properly and for the spice flavors to infuse the drink.

How long does Guinness punch last in the fridge?

Once made, Guinness punch can be stored in the refrigerator for up to 2 days. Just ensure you don't add any ice to the punch, until you are ready to serve, otherwise, you will dilute the drink.

If you have tried this Jamaican Guinness 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!

Two glasses filled with Jamaican Guinness punch served over ice with bottles of Guinness in the background
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4.67 from 3 votes

Jamaican Guinness Punch

Bring the flavors of the Caribbean to your next party with my Jamaican Guinness Punch. Guinness is combined with milk, condensed milk, vanilla and a hint of nutmeg for a spicy twist. Rolled oats are also added, which once blitzed up, gives this punch its thick and creamy texture.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Caribbean, Jamaican
Keyword: Jamaican Guiness punch, Jamaican Guiness punch with oats
Servings: 2
Calories: 332kcal
Author: Tanya

Ingredients

  • 11.2 oz bottle of Guinness
  • 1 cup milk
  • ½ cup rolled oats
  • ¼ cup condensed milk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon ground nutmeg

Instructions

  • Add the Guinness, milk, rolled oats, condensed milk, vanilla extract and nutmeg into a blender. Blend until all of the ingredients are well combined and smooth.
  • Pour the punch into glasses or punch cups over ice. Serve immediately.

Notes

  • The oats make this drink thick. To make the drink a bit smoother, strain the liquid through a strainer.

Nutrition

Calories: 332kcal | Carbohydrates: 45g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 28mg | Sodium: 96mg | Potassium: 400mg | Fiber: 2g | Sugar: 27g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 270mg | Iron: 1mg

Baked Ham

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Experience a sweet and savory spiral baked ham recipe like no other! The juicy slices of pineapple add a delightful flavor, while the sauce brings it all together. Enjoy this flavorful feast as an exquisite holiday entrée or a special Sunday supper. Paired with your favorite sides, you're sure to have a meal that will please the whole family!

Fresh baked ham plated on a platter on the table.

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

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

Are you in charge of the ham for this year's Easter dinner? This recipe is a delicious and foolproof way to ensure your ham is yummy and seasoned perfectly. Let your ham be a showstopping centerpiece this spring. You could even be serving this for Thanksgiving or Christmas! Ham truly is delicious any time of the year.

For those important holidays and special occasions try my Spatchcock Turkey Recipe, Roasted Boneless Leg of Lamb, or Boneless Roast Beef in addition to this baked ham. Check below for delicious side dish ideas!

Ingredients

  • Glaze ingredients - Ketchup, canned pineapple slices and juice, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, honey, black pepper, onion powder, and ground cloves
  • Hickory-smoked spiral ham - I like to use a bone-in ham so I can use the hambone for other recipes.
Baked ham ingredients.

Tools needed for this recipe

  • An oven-safe dish, large enough to fit your spiral ham.
  • Saucepan to prepare the sauce in.

How To Make Oven-Baked Spiral Ham

Preheat oven to 325 degrees Fahrenheit.

Combine ketchup, juice from the canned pineapple, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, honey, black pepper, onion powder, and ground cloves in a medium saucepan over medium-high heat.

Ingredients poured into the pot, minus the ham.

Bring the mixture to a bowl and then reduce the heat to low. Allow the mixture to simmer for 25-30 minutes until the sauce has thickened and reduced. 

All ingredients stirred together in the pot.

Place the sliced pineapple in between the slices of ham. You can use toothpicks to ensure the ham stays upright.

The spiral ham is added to the pot with slices of pineapple in the spirals.

Pour the glaze on top of the ham and cover the ham with foil. Place the ham in the preheated oven and bake for 1 hour and 20 minutes, about 10-12 minutes per pound.

The dish is covered in foil.

Once done, remove the ham from the oven and remove the foil. If you want a crispy glaze, add the ham back in the oven and broil for about 2-3 minutes. Serve and enjoy.

Fresh baked ham with a few bits of char on top.

How To Store Baked Ham

Store any leftover baked ham in an airtight container in the fridge for up to 3 days for the best flavor.

To reheat the baked ham for another meal, place on a baking sheet in a 350-degree Fahrenheit preheated oven until heated through. Add extra pineapple and sauce on top!

Meal Ideas For Leftover Baked Ham

A delicious baked ham with all of those caramel sweet bits is so delicious when added to savory dishes. Use your leftovers in any of these wonderful recipes:

In addition, slice up some ham for the next morning's breakfast then serve warm on sandwiches for lunch. Dice up ham and add to potato soup, stews, omelets, rice, or mac & cheese. With such a versatile protein, ham really works with almost anything.

Fresh baked ham plated on a platter on the table.

Baked Ham Sides

Baked ham with pineapple is best paired with roasted potatoes, asparagus, and a simple green salad. The combo of the sweet and savory main dish with the earthy flavors of roasted veggies and the crispness of a refreshing salad makes for a fantastic combination. Any of these dishes will be a hit next to your baked ham.

FAQ's

Can you freeze a spiral ham?

Yes, spiral-baked ham can be frozen. To freeze, wrap the cooled baked ham tightly in plastic wrap or aluminum foil. When you're ready to prepare the frozen ham, thaw it in the refrigerator overnight and heat it on a baking sheet in a 350°F oven until warm throughout.

Notes

  • If you broil your baked ham at the end, keep a very close eye on it as it only needs 2-3 minutes to create a lovely crispy glaze.

Looking for more ham and oven-baked 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!

Fresh baked ham plated on a platter on the table.
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Baked Ham

Experience a sweet and savory spiral baked ham recipe like no other! The juicy slices of pineapple add a delightful flavor, while the sauce brings it all together. Enjoy this flavorful feast as an exquisite holiday entrée or a special Sunday supper. Paired with your favorite sides, you're sure to have a meal that will please the whole family!
Prep Time19 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 39 minutes
Course: Main Course
Cuisine: American
Keyword: baked ham
Servings: 10 people
Calories: 2080kcal
Author: Tanya

Ingredients

  • 1 cup Ketchup
  • 20 ounces Canned pineapple slices in juice slices and juices separated
  • ¾ cup Brown sugar packed
  • ⅓ cup Yellow mustard
  • ¼ cup Apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Honey
  • 1 teaspoon Black pepper
  • 1 teaspoon Onion powder
  • ⅛ teaspoon Ground cloves
  • 1 Hickory smoked spiral ham about 10 pounds

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Combine ketchup, juice from the canned pineapple, brown sugar, yellow mustard, apple cider vinegar, Worcestershire sauce, honey, black pepper, onion powder, and ground cloves in a medium saucepan over medium-high heat. Bring the mixture to a bowl and then reduce the heat to low. Allow the mixture to simmer for 25-30 minutes until the sauce has thickened and reduced. 
  • Place the sliced pineapple in between the slices of ham. You can use toothpicks to ensure the ham stays upright. Pour the glaze on top of the ham and cover the ham with foil.
  • Place the ham in the preheated oven and bake for 1 hour and 20 minutes, about 10-12 minutes per pound.
  • Once done, remove the ham from the oven and remove the foil. If you want a crispy glaze, add the ham back in the oven and broil for about 2-3 minutes. Serve and enjoy.

Nutrition

Serving: 1g | Calories: 2080kcal | Carbohydrates: 34g | Protein: 174g | Fat: 135g | Saturated Fat: 48g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 63g | Trans Fat: 0.001g | Cholesterol: 496mg | Sodium: 9833mg | Potassium: 2484mg | Fiber: 1g | Sugar: 31g | Vitamin A: 160IU | Vitamin C: 7mg | Calcium: 92mg | Iron: 8mg

Smothered Chicken Recipe

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Jam-packed with flavor, my Best Smothered Chicken recipe is food to warm the soul. Chicken thighs are first coated in seasoned flour and then sauteed, before being cooked in a rich and creamy onion gravy.

Dutch oven with smothered chicken thighs and 2 plates with steamed white rice and sauteed greens set alongside

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

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

Southern Smothered Chicken with gravy, is comfort food at its best, a filling dinner guaranteed to put a smile on everyone's face. This easy-smothered chicken is super tasty as everything is cooked in one pot, meaning you keep all the flavor in the dish.

This dish impressed my mom, who is Caribbean and gets her exposure to Southern food through me. She couldn't stop talking about this gravy and the tender chicken. The hands-on prep time for this dish is minimal, with only 15 minutes to pull the dish together. Then you simply leave the sauce to bubble away gently until the chicken is cooked through.

I've served my smothered chicken with rice, but that gravy works just as well with a bowl of creamy mashed potatoes. In fact, as this recipe makes a good bit of gravy, I like to save the leftovers and serve it over rice and mashed potatoes.

If you like this technique be sure to try my Smothered Turkey Wings, Smothered Pork Chops, Creamy Champagne Chicken, or my Smothered Green Beans.

Ingredients

Smothered chicken recipe ingredients

Here's what you will need to make this smothered chicken recipe:

  • Flour - all-purpose flour is used to make seasoned flour to coat the chicken.
  • Seasoning - onion powder, garlic powder, paprika, seasoned salt, and black pepper season the flour.
  • Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
  • Chicken - I used bone-in, skin-on chicken thighs as they add great flavor to the finished dish. Feel free to use other chicken cuts or boneless skinless chicken.
  • Butter - unsalted butter, if using salted butter cut back a little on the seasoned salt.
  • Aromatics - onion and garlic for flavor. Red onion or shallots will also work.
  • Broth - chicken broth, but vegetable broth can work too.
  • Cream - heavy cream results in a rich and creamy sauce. You can use a lighter cream, but it won't give you the same velvety texture as heavy cream.
  • Fresh herbs - add some freshly chopped parsley to garnish the dish before serving (optional)

How to make the Best Smothered Chicken recipe

Combine the all-purpose flour, onion powder, garlic powder, paprika, seasoned salt, and black pepper in a shallow dish or plate. Mix until well combined.

Place the chicken in the mixture and coat it evenly on both sides. Set the chicken aside and save the seasoned flour for later.

Heat a large pan over medium-high heat and add in the olive oil.

Once heated, add the chicken thighs and cook each side for 4-7 minutes, or until golden brown. Remove from heat and set aside on a plate.

Bone-in skin-on chicken thighs coated in seasoned flour
Dutch oven with cooked bone-in skin-on chicken thighs

Add in the butter and onions and sauté until softened, about 3-4 minutes. Next, add the garlic and sauté for an additional 1 minute.

Now add the seasoned flour to the pan, stir, and cook for about 1 minute. Slowly stir in the chicken broth.

Dutch oven with sauteed onions
Dutch oven with sauteed onions in a seasoned flour

Place the chicken back into the pan along with any juices from resting on the plate earlier.

Dutch oven with sauteed chicken thighs, seasoned flour, onions and stock

Cover the pan, reduce heat to medium-low, and let simmer, covered, for about 25-28 minutes or until cooked through and tender.

Remove the lid and add heavy cream to the pan and stir the cream into the gravy.

Remove from heat and serve. Top with parsley if desired.

Dutch oven filled with smothered chicken thighs

Expert Tips

These tips will help you make the best smothered chicken recipe you've ever tried. 

  • Take your time to cook out the onions, and almost caramelize them as this will make the sweetest gravy.
  • If using boneless and skinless chicken breast, reduce the amount of cooking time to avoid the chicken from drying out. 
  • The easiest way to check the chicken is done is to use a meat thermometer inserted into the thickest part of the chicken thigh.
  • This is a great make-ahead dish and can be made a day ahead of time. Allowing the chicken to sit in the gravy, only intensifies the flavor, making it taste even better the next day!

Flavor variations

  • Add some extra aromatics like finely chopped celery and carrot to the onions and garlic.
  • Try adding some fresh herbs to the sauce, while the chicken is cooking, like thyme, rosemary, or parsley.
  • If you like a little extra kick to your food, try adding some cayenne pepper or red pepper flakes to the seasoned flour.
  • Add a splash of white wine to the sauce, once the onions have cooked, and before you add the chicken broth. Cook the wine out for a couple of minutes to reduce it a little first.
White plate with smothered chicken served with steamed white rice and sauteed greens

What to serve with Smothered Chicken

This is a great comfort food dish, packed full of flavor, so I like to keep the side dishes simple. Serve it with some steamed rice, or try my Oven Baked Rice.

If you prefer a potato side, mash would be my go-to as it's perfect with the creamy gravy. Try my Creamy Slow Cooker Mashed Potatoes or my Garlic Mashed Potatoes.

One or two extra vegetable sides never go amiss, my Oven Roasted Cauliflower, Roasted Okra, Oven Roasted Broccoli, Turnip Greens, or Collard Greens would all work a treat.

How to store 

Make ahead: This is a great make-ahead dish. Cook the smothered chicken earlier in the day, or the day before, then cool it completely, before covering and storing it in the refrigerator.

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, reheat the chicken and sauce on the stovetop until piping hot.

To freeze: Once cooked and cooled, place the smothered chicken into an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

Close up image of white plate with smothered chicken served with steamed white rice and sauteed greens

FAQs

Where did smothered chicken come from?

The technique of smothering meat is a Cajun and Creole style of cooking that originated in Louisiana. It is used to smother meat, most commonly chicken and pork; but also seafood or vegetables in a sauce.

What is the difference between stewed chicken and smothered chicken?

The main difference is that stewed chicken is boiled/braised in the gravy, whilst with smothered chicken, the chicken is dredged in flour, then fried first, before being smothered in the sauce.

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

Dutch oven filled with smothered chicken thighs
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4.94 from 16 votes

Smothered Chicken

Best Smothered Chicken recipe where chicken thighs are coated in seasoned flour and sauteed, then cooked in a rich and creamy onion gravy.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: best smothered chicken, easy smothered chicken, smothered chicken recipe, smothered chicken with gravy
Servings: 4
Calories: 946kcal
Author: Tanya

Ingredients

  • ⅓ cup all-purpose flour
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons paprika
  • 1.5 teaspoons seasoned salt
  • 1 teaspoon black pepper
  • 3 lbs chicken thighs bone-in, skin-on
  • 3 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 1 yellow onion halved and sliced
  • 4 cloves garlic chopped
  • 1.5 cups chicken broth
  • ½ cup heavy cream
  • freshly chopped parsley optional garnish

Instructions

  • Combine the all-purpose flour, onion powder, garlic powder, paprika, seasoned salt, and black pepper in a shallow dish or plate. Mix until well combined. Place the chicken in the mixture and coat it evenly on both sides. Set the chicken aside and save the seasoned flour for later.
  • Heat a large pan over medium-high heat and add in the olive oil. Once heated, add the chicken thighs and cook each side for 4-6 minutes or until golden brown. Remove from heat and set aside on a plate.
  • Add in the butter and onions and sauté until softened, about 3-4 minutes. Add garlic and sauté for an additional 1 minute.
  • Add the seasoned flour to the pan, stir, and cook for about 1 minute. Slowly stir in the chicken broth.
  • Place the chicken back into the pan along with any juices from resting on the plate earlier. Cover the pan, reduce heat to medium-low, and let simmer, covered, for about 25-28 minutes or until cooked through and tender.
  • Remove the lid and add heavy cream to the pan and stir the cream into the gravy.
  • Remove from heat and serve. Top with parsley if desired.

Notes

  • I used bone-in, skin-on chicken thighs for this recipe. Feel free to use other chicken cuts or boneless skinless chicken. If using boneless and skinless chicken breast, reduce the amount of cooking time to avoid the chicken from drying out. 
  • This recipe makes a good bit of gravy. I like to save the leftovers and serve it over rice and mashed potatoes.

Nutrition

Calories: 946kcal | Carbohydrates: 16g | Protein: 50g | Fat: 75g | Saturated Fat: 25g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 32g | Trans Fat: 0.5g | Cholesterol: 334mg | Sodium: 1434mg | Potassium: 750mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1336IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg

Zuppa Toscana Recipe

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Satisfy your Italian cravings without having to travel to Italy with this delicious zuppa toscana recipe! This easy-to-replicate dish is savory, flavorful, and sure to please the whole family. With just a few ingredients, you can make this copycat of Olive Garden's classic dish right in your own kitchen - no reservations required!

Filled bowl of zuppa toscana soup.

This is an Olive Garden's soup that my husband and I love. We started making it at home years ago and love this at-home copycat version. It’s perfect for meal prep as it’s a soup we can prepare ahead of time and eat a few days later. The flavor is even better when it sits in the fridge for a day or two. 

Do you love a copycat recipe? So do we! Check out my awesome recipe for copycat KFC potato wedges, or our copycat rice-a-roni recipe.

A bowl of zuppa toscana soup.

Ingredients

  • Bacon - Crispy bacon adds a next-level flavor to this delicious soup.
  • Ground Italian sausage - Try spicy Italian sausage for a bit of a kick, to make your own just add ½- 1 teaspoon of crushed red pepper flakes to the meat. You can also buy hot Italian sausage or mild Italian sausage, whatever your preference.
  • Yellow onion - A nice mild cooking onion.
  • Garlic - Minced garlic is ideal, in a pinch use garlic powder or freeze-dried minced garlic.
  • Chicken broth - A chicken stock concentrate also works great, just measure according to the recipe.
  • Water
  • Russet potato - Russet potatoes work really well in this recipe, as they will soak up a lot of liquid, and slowly lose their shape. Helping to make the soup thicker and creamier.
  • Kale - Feel free to sub swiss chard, fresh spinach, or other greens in place of kale.
  • Heavy cream - Half and half or even whole milk can be swapped out for heavy cream.
  • Salt and Pepper to taste
Zuppa toscana soup recipe ingredients.

Tools needed for this recipe

  • Large pot or Dutch oven
  • Ladle
  • Sharp knife and cutting board.

How To Make Zuppa Toscana Soup

In a large pot or Dutch oven over medium-high heat, cook the bacon until crispy, about 8 minutes. Once cooked, remove with a slotted spoon and set aside on a plate lined with paper towels. Drain any excess bacon grease from the pot, reserving about 1 Tablespoon in the pot.

Bacon being fried in a dutch oven.

Add the Italian sausage to the same pot and cook, breaking it up into small pieces as you go, brown sausage until fully cooked through.

Sausage, onions, and garlic being cooked in the dutch oven.

Add the onion and garlic to the pot and cook until softened, about 2 minutes.

Cooked sausage and onions in the dutch oven.

Pour in the chicken broth, water, and chopped potatoes. Bring to a boil over high heat then reduce heat to low-medium heat and simmer until the potatoes are fork tender, about 20 minutes.

Broth and potatoes added to the pot.

Add in the kale and heavy cream and simmer for an additional 2 minutes, or until the kale is just wilted.

Kale and cream added to the soup.

Remove from heat and season with salt and pepper to taste. Place in serving bowls and top with bacon. Serve warm. Enjoy!

spoon holding up soup

How to store this Zuppa Toscana recipe

This soup is truly so delicious served right away! Often times we don't even have leftovers, it's that good.

To store, let the soup cool to room temperature, and store in an airtight container in the refrigerator for 3-5 days.

Freeze zuppa toscana soup in a freezer safe container, like Souper Cubes! Perfectly portioned for easy thawing and serving.

A bowl of zuppa toscana soup with someone take a bite with a spoon.

What can I serve with Zuppa Toscana Soup?

While this zuppa toscana copycat recipe is incredible on its own, serve it with a generous sprinkle of freshly grated parmesan cheese on top.

Soak up this creamy soup with homemade biscuits or breadsticks like they do at Olive Garden.

FAQ's

What does Zuppa Toscana mean in Italian?

The literal translation of "zuppa toscana" means Tuscan Soup. An absolutely delicious traditional Italian soup.

How can I make this recipe healthier?

In place of pork sausage use ground turkey sausage or ground turkey with Italian seasoning. Turkey bacon is also a great swap for regular bacon. Using less cream or replacing cream with regular milk should help as well. Cauliflower florets are a great swap for potatoes, making this a keto version. I've tried all of these swaps, and the flavor of your favorite soup has not gone away, still one of the most delicious recipes.

Notes

  • Feel free to sub swiss chard, spinach, or other greens in place of kale
  • For a thicker soup, reduce the amount of chicken broth by 1 cup. 
  • For a spicy soup, use spicy Italian ground sausage.

Looking for more soup 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!

Filled bowl of zuppa toscana soup.
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4.75 from 4 votes

Zuppa Toscana Recipe

Satisfy your Italian cravings without having to travel to Italy with this delicious zuppa toscana recipe! This easy-to-replicate dish is savory, flavorful, and sure to please the whole family. With just a few ingredients, you can make Olive Garden's classic dish right in your own kitchen - no reservations required!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: Italian
Keyword: zuppa toscana recipe
Servings: 6 servings
Calories: 500kcal
Author: Tanya

Equipment

Ingredients

  • 4 slices Bacon chopped into 1-inch pieces
  • 1 pound Ground Italian sausage
  • 1 Yellow onion diced
  • 4 cloves Garlic minced
  • 4 cups Chicken broth
  • 1 cup Water
  • 1 large Russet potato chopped
  • 2 cups Kale chopped
  • ¾ cup Heavy cream
  • Salt and Pepper to taste

Instructions

  • In a large pot or Dutch oven over medium heat, cook the bacon until crispy, about 8 minutes. Once cooked, remove with a slotted spoon and set aside on a plate lined with paper towels. Drain any excess bacon grease from the pot, reserving about 1 Tablespoon in the pot.
  • Add the Italian sausage to the same pot and cook, breaking it up into small pieces as you go, until it’s browned and fully cooked through.
  • Add the onion and garlic to the pot and cook until softened, about 2 minutes.
  • Pour in the chicken broth, water, and chopped potatoes. Bring to a boil over high heat then reduce heat to low-medium and simmer until the potatoes are cooked through, about 20 minutes.
  • Add in the kale and heavy cream and simmer for an additional 2 minutes, or until the kale is just wilted.
  • Remove from heat and season with salt and pepper to taste. Place in serving bowls and top with bacon. Serve warm. Enjoy!

Video

Notes

  • Feel free to sub swiss chard, spinach, or other greens in place of kale
  • For a thicker soup, reduce the amount of chicken broth by 1 cup. 
  • For a spicy soup, use spicy Italian ground sausage.
  • Feel free to top with parmesan cheese if you like cheese on your soup. 

Nutrition

Serving: 1g | Calories: 500kcal | Carbohydrates: 17g | Protein: 17g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.02g | Cholesterol: 104mg | Sodium: 1262mg | Potassium: 646mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2678IU | Vitamin C: 28mg | Calcium: 114mg | Iron: 2mg

Oven Roasted Cauliflower

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Roasted cauliflower is an easy, delicious way to enjoy a lazy healthy meal. This simple recipe packs a lot of flavor and nutrition into one dish. The nutty flavor of the cauliflower with the crunchy texture makes for an irresistible snack.

oven roasted cauliflower on a plate with a fork.

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

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

This low-carb option is incredibly versatile: use it as a side dish, add some meat to make it into a main course, or top it with your favorite sauce for extra flair. So if you're looking for a healthy, tasty low-carb alternative, try this roasted cauliflower - you won't regret it!

If you're a fan of cauliflower you'll love my Creamy Cauliflower Soup, Roasted Cauliflower Dip or this Cauliflower Pizza Casserole.

oven roasted cauliflower still on the baking sheet.

Ingredients for Oven Roasted Cauliflower

  • Cauliflower florets: Fresh cauliflower florets, should be rinsed and patted dry before preparing.
  • Avocado oil: Oil helps to prevent burning, allows the seasoning to stick, and provides flavor. Olive oil would also work here.
  • Garlic powder: For flavor!
  • Kosher salt: Also for flavor.
  • Crushed red pepper flakes: Optional for a bit more bite!
oven roasted cauliflower ingredients.

Tools needed for this recipe

  • Cutting board and sharp knife
  • Large mixing bowl
  • Large baking sheet
  • Parchment paper

How To Make Oven-Roasted Cauliflower

Preheat oven to 450 degrees Fahrenheit (232C). Prepare a baking sheet by lining it with parchment paper. Set aside. 

cauliflower on a glass bowl.

In a large bowl, combine the cauliflower florets with avocado oil, garlic powder, salt, and crushed red pepper florets. Stir to combine, ensuring all the florets are covered with oil and seasoning. 

Seasoned cauliflower on a parchment lined baking sheet.

Spread the cauliflower on the baking sheet in a single layer.

Cooked oven roasted cauliflower still on the baking sheet.

Place in oven and bake for 20-25 minutes, turning the baking tray halfway through. The cauliflower is ready when lightly browned. Remove from the oven and serve. 

How to store leftovers

Store leftovers in an airtight container in the refrigerator for up to a week.

It isn't recommended to freeze steamed, or softened cauliflower, as their texture will change and become mushy after thawing due to the additional moisture added.

Roasted Cauliflower Variations

Almost any dish can be elevated with the addition of spices. Any of these seasonings are sure to be a hit!

Italian seasoned cauliflower - Add Italian seasoning, parmesan cheese, or oregano to your seasoning mixture.

Mexican cauliflower - Cumin and chili powder will add a bit of flare to this recipe. Spritz with a squeeze of lime to finish.

Extra spice - Try my Homemade Cajun Seasoning or Jamaican Jerk Seasoning to spice up this mild vegetable.

Let this recipe be a base for Creamy Cauliflower Soup, or simply serve it on top of a baked potato with cheese!

oven roasted cauliflower on a baking sheet.

Serving Suggestions

Cauliflower itself is a great stand-alone vegetable, lending itself to be paired alongside almost any protein.

While roasting your cauliflower, try any of these delicious proteins in your air fryer:

FAQ's

Why is my roasted cauliflower mushy?

Overcrowding your baking sheet will result in steamed or mushy cauliflower. Leaving plenty of room between each piece will allow the moisture to evaporate and the vegetable to cook evenly. If necessary, use two baking sheets for even roasting.

What color cauliflower is the most nutritious?

Cauliflower can come in white, orange, purple, and green. While they all taste the same, the orange and purple varieties contain more antioxidants, with the orange carrying more beta-carotene than the rest.

Notes

  • Turning the baking sheet halfway through will ensure that your roasted cauliflower has cooked evenly over every piece.

Looking for more oven-roasted 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 roasted cauliflower on a plate with a fork.
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5 from 1 vote

Oven Roasted Cauliflower

Roasted cauliflower is an easy, delicious way to enjoy a lazy healthy meal. This simple recipe packs a lot of flavor and nutrition into one dish. The nutty flavor of the cauliflower with the crunchy texture makes for an irresistible snack.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: oven roasted cauliflower
Servings: 6 servings
Calories: 119kcal
Author: Tanya

Ingredients

  • 8 cups Cauliflower florets rinsed and patted dry
  • 4 tablespoons Avocado oil
  • 2 teaspoons Garlic powder
  • 1 teaspoon Kosher salt
  • ¼ teaspoon Crushed red pepper flakes optional

Instructions

  • Preheat oven to 450 degrees Fahrenheit (232C). Prepare a baking sheet by lining it with parchment paper. Set aside. 
  • In a large bowl, combine the cauliflower florets with avocado oil, garlic powder, salt, and crushed red pepper florets. Stir to combine, ensuring all the florets are covered with oil and seasoning. 
  • Spread the cauliflower on the baking sheet in a single layer.
  • Place in oven and bake for 20-25 minutes, turning the baking tray halfway through. The cauliflower is ready when lightly browned. Remove from the oven and serve. 

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 7g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 430mg | Potassium: 412mg | Fiber: 3g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 64mg | Calcium: 31mg | Iron: 1mg

Sweet Potato Soup Recipe

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My family love the flavor of sweet potato, so this Sweet Potato Soup recipe with coconut milk is always popular and a hit every time I serve it. This mildly spicy sweet potato soup recipe has curry powder and ground coriander added to it, taking the flavor to another level.

two bowls of sweet potato soup garnished with chopped cilantro and a drizzle of coconut milk

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

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

I love a good sweet potato recipe, as it's one of my favorite tubers. So it's no surprise that I've made this delicious curry-flavored sweet potato soup recipe to share with you all.

I like to add apple to this healthy sweet potato soup recipe as the apple adds just a touch of sharpness to balance out the sweetness of the potato. This is also a great dairy-free and vegan sweet potato soup, as I use coconut milk, rather than cream. If you use gluten-free vegetable stock it makes a great tasting gluten-free soup too.

Depending on portion size, soup makes a great appetizer or main dish served with some crusty bread.

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.
  • Aromatics - onion and garlic for flavor.
  • Seasoning - flavor with curry powder and ground coriander, then add salt and black pepper to taste once the soup has cooked.
  • Sweet potatoes - use any color sweet potato.
  • Apple - I suggest a large sweet apple, something like Honeycrisp or Fuji would be ideal.
  • Broth - vegetable broth, but chicken broth can work too.
  • Coconut milk - full-fat unsweetened coconut milk adds a creamy element. You can use lite coconut milk if you prefer, but the soup will have a thinner texture.
  • Cilantro - for garnish, you can sub with chives or sliced green onions.
Sweet potato soup recipe ingredients

How to make Sweet Potato Soup recipe

Heat the olive oil in a large pot over medium heat. Add the onions and sauté gently until softened, about 3-5 minutes.

Now add the garlic and sauté for an additional minute.

Add the curry powder and ground coriander to the pot and sauté for an additional 20 seconds, to bloom the spices.

Dutch oven with olive oil, sauteed onions, garlic and spices

Now add the sweet potatoes, apple, and vegetable broth to the pot, ensuring that the broth covers the sweet potatoes and apples.

Dutch oven filled with chopped sweet potato, apple and vegetable broth

Bring the mixture to a boil, then reduce the heat to medium-low, and cover the pot with a lid.

Allow the soup to simmer, covered, for about 15 minutes, until the sweet potatoes and apples are soft.

Dutch oven filled with cooked sweet potato soup prior to being blended

Remove the pot from the heat. Blend the soup using an immersion blender (or a regular blender), until it’s smooth.

Dutch oven of sweet potato soup being blended using a stick blender

Stir in coconut milk and add salt and pepper to taste.

Dutch oven filled with sweet potato soup

Serve the soup and top with chopped cilantro if desired.

Expert Tips

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

  • Take care when sautéing the onion, you only want to soften it, not color it. Only add the garlic for the final minute, otherwise, you risk burning it.
  • The amount of salt and pepper added will depend if your curry powder has salt or pepper in the mixture. I suggest tasting the soup and then adding any salt and or pepper if desired.
  • If you don’t have an immersion blender, you can use a stand blender. Carefully transfer the soup to the blender and blitz to smooth. Work in batches and take care as the soup will be very hot.
  • For a gluten-free sweet potato soup, ensure the vegetable stock you are using is gluten-free.
  • This recipe is easily doubled up so is great for batch cooking. Enjoy some now and freeze some for a quick and easy meal another day.
bowl of sweet potato soup with a soup spoon

Flavor variations

  • Butternut squash would be a great substitution for the sweet potato.
  • Increase the number of vegetables in this soup; for example, add some chopped carrots or parsnips. Just ensure you add a little extra broth too.
  • If you like chili heat, saute some freshly chopped red chili along with the onion and garlic.
  • Try serving with a wedge of lime to add a burst of zesty freshness.

How to store 

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 3 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.

Frozen soup can either be defrosted overnight in the refrigerator then reheated to piping hot. Alternatively, you can heat it straight from frozen, just place the soup in the pot and heat up gently over low-medium heat.

bowl of sweet potato soup garnished with chopped cilantro and a drizzle of coconut milk

FAQs

Do you peel sweet potatoes before adding them to this soup?

I prefer to peel sweet potatoes when making soup as it results in smooth soup that has a great velvety texture once blended.

Can I use chicken broth instead of vegetable broth?

Yes, provided you are not serving this soup to vegan or vegetarian diners, you can easily substitute the vegetable broth for chicken.

How long to boil sweet potatoes in soup?

As the sweet potatoes have been peeled and chopped into smaller chunks, it only takes around 15 minutes to simmer in the broth to cook the potatoes. Just always check the potatoes are soft before you blitz the soup.

More Delicious Soup Recipes

If you have tried this Sweet Potato 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!

bowl of sweet potato soup garnished with chopped cilantro and a drizzle of coconut milk
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Sweet Potato Soup Recipe

Sweet Potato Soup recipe with coconut milk and apple in a vegetable broth and mildly spiced with curry powder and ground coriander.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: healthy sweet potato soup recipe, spicy sweet potato soup, sweet potato soup coconut milk, sweet potato soup recipe
Servings: 4
Calories: 377kcal
Author: Tanya

Equipment

Ingredients

  • 2 tablespoon olive oil
  • 1 small onion chopped
  • 3 cloves garlic chopped
  • ¾ teaspoon curry powder
  • ½ teaspoon ground coriander
  • 2 lbs sweet potatoes peeled and chopped
  • 1 large sweet apple like honeycrisp or fuji - peeled and chopped
  • 4 cups vegetable broth
  • ½ cup full-fat unsweetened coconut milk
  • salt & pepper to taste
  • chopped cilantro garnish

Instructions

  • Heat the olive oil in a large pot over a medium heat. Add the onions and sauté gently until softened, about 3-5 minutes. Add the garlic and sauté for an additional minute.
  • Add the curry powder and ground coriander to the pot and sauté for an additional 20 seconds, to bloom the spices.
  • Now add the sweet potatoes, apple, and vegetable broth to the pot, ensuring that the broth covers the sweet potatoes and apples. Bring the mixture to a boil, then reduce the heat to medium-low, and cover the pot with a lid. Allow the soup to simmer, covered, for about 15 minutes, until the sweet potatoes and apples are soft.
  • Remove the pot from the heat. Blend the soup using an immersion blender (or a regular blender), until it’s smooth. Stir in coconut milk. Salt and pepper to taste.
  • Serve the soup and top with chopped cilantro if desired.

Notes

The amount of salt and pepper added will depend if your curry powder has salt or pepper in the mixture. I suggest tasting the soup and then adding any salt and or pepper if desired.

Nutrition

Calories: 377kcal | Carbohydrates: 60g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1072mg | Potassium: 947mg | Fiber: 9g | Sugar: 18g | Vitamin A: 32706IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 2mg

The Difference between Sweet Potatoes and Yams

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If you're tired of wondering whether you're eating sweet potatoes or yams, then you're not alone. The confusion between these two root vegetables has been around for years, but it's important to know the difference between the two.

sweet potatoes on the left and yams on the right, with txt that says sweet potatoes vs. yams

Let's start with the basics. These two vegetables are not the same thing, despite what you may have heard. They come from two different plant families and have distinct differences in taste, texture, and appearance.

The Difference between yams and sweet potatoes

There's a lot of confusion out there about yams and sweet potatoes. People often use the terms interchangeably, but they're actually two different vegetables.

Yams are tubers that grow in tropical climates and have a tough, dark-brown skin. They come in various shapes and sizes, from round to cylindrical. The flesh of yams can range from white to purple, yellow, or pink. They have a fibrous texture and they tend to be dryer than sweet potatoes.

On the other hand, sweet potatoes tend to be sweeter and moister than yams. They have thin, smooth skin and the flesh can range from white to yellowish-orange or even purple. Sweet potatoes are mostly found in temperate climates in North America and Europe.

Where are sweet potatoes and yams from?

In order to understand the difference between yams and sweet potatoes you must know where they come from. The sweet potato is believed to have been first grown somewhere in Central South America. And made its way through Mexico and then to the United States where now 50% of America’s sweet potatoes are grown in the state of North Carolina.

cut raw sweet potato on the left, cut raw white yam on the right

The starch content

The sweet potato is a sweet, starchy vegetable. Some sweet potatoes soften while they cook, and some stay hard. Sweet potatoes on the outside can be white, yellow, red, purple, and brown. And on the inside can be white, yellow, orange, and reddish. In fact, there are over 400 varieties of sweet potatoes with various tastes.

Yams are starchier and drier than sweet potatoes and have a more bitter taste to them.

cut sweet potato and cut yams in white bowls sittin side by side

Which cuisines use yams and sweet potatoes

Yams are used in Latin American, Caribbean, and African cuisines where The U.S. is known for more sweet potato usage.

Recipes

Although yams and sweet potatoes can get confused with one another there are some meals that know the difference between the two.

sweet potatos with spoon sticking out

Sweet Potato Recipes

Sweet potatoes are etched so much in America that many are willing to switch out traditional fries with that sweet potato fries or wedges. The starchiness of them makes a perfect substitute for regular potatoes.

Ironically enough named, candied yams are made with sweet potatoes and are also known as a staple in American households. The sweetness of brown sugar and butter pairs very well with sweet potatoes. But many recipes for candies yams are actually made with sweet potatoes.

There are many more mouth-watering recipes for sweet potatoes, but you don’t have to take my word for it just go to Sweet potato recipes for more information.

Yam Recipes

Yams also have a meal that is exclusive to them. Golden Yam cake is a hit on the international food scene. All you need is basic cooking ingredients for cake. And the addition of the yams makes this cake light and fluffy. And all you need to top this sweet treat off is some powdered sugar.  The natural sweetness of chopped-up yams will give any stir fry the extra kick that you may be looking for.  

Yams are also often used in many soup recipes, such as chicken or goat soup.

Cultural Differences

Sweet Potatoes hold a special place in the United States whereas yams hold some American value and are mostly seen as an international dish. Many Americans use sweet potatoes as substitutes when dieting in hopes of slimming down.  And bring them out specifically for the holidays. 

Whereas in Africa which was mentioned earlier as the world’s biggest supplier of yams, they are seen as life-giving and have festivals in their honor. They are so revered in some African nations that all of the crops must be wiped out and discarded from the previous season so the new harvest can start also symbolizing a new beginning for that town or village.

Conclusion

Sweet potatoes and yams hold some type of value no matter where they are in the world.  Their makeup is similar and often confused with one another. But these two vegetables are different enough to satisfy anyone who is looking for a delicious treat.   

Yams and sweet potatoes are both nutritious root vegetables that can make a healthy addition to any diet. While they may look similar and can often be used interchangeably in recipes, there are distinct differences between them in terms of flavor, nutrition, and texture.