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Easy BBQ Air Fryer Ribs (Quick & Tender )

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

air fryer ribs stacked with bbq sauce dripping from brush

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

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

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

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

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

Ingredients for BBQ Ribs

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

How to make Ribs in an Air Fryer

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

hand removing membrane from the back of ribs

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

ribs on board seasoned with bbq rub

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

ribs in air fryer basket meat side down

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

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

ribs in air fryer basket with sauce being brushed on it

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

finished bbq ribs in air fryer basket

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

ribs on white cutting board already cut into sections

Tanya's Tips

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

Flavor Variations

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

How to store

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

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

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

And there you have it, amazing tender BBQ ribs.

Looking for more air fryer recipes? Try these out:

These ribs are great served with these recipes:

How long do ribs take in an air fryer?

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

Should I cook ribs in foil in the air fryer?

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

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

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

Easy BBQ Air Fryer Ribs

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

Equipment

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

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

Cranberry Moscow Mule

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Get into the festive spirit with a Cranberry Moscow Mule garnished with fresh tart cranberries and lime. As cranberries take center stage in winter dishes and decor, why not in our cocktails too? This cocktail variation is soon to be your new winter favorite. This post is for persons over the age of 21.

cranberry Moscow mule garnished with cranberries.

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

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

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

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

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

cranberry Moscow mule garnished with cranberries.

Ingredients

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

Tools needed for this recipe

  • Cocktail Shaker
  • Mule Mug

How To Make A Cranberry Moscow Mule

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

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

Pouring the cocking into a glass from the cocktail shaker.

Strain the shaken mixture into your prepared glass filled with ice.

Top the glass with ginger beer and gently stir to combine all the ingredients.

Canned ginger beer being poured in the glass.

Garnish with a few frozen cranberries. Serve immediately and enjoy.

Recipe Variations

This cocktail is bright and refreshing but there are different ways to make this based on your preferences, feel free to try a couple of these suggestions:

  • Cranberry Orange - Add orange juice or a splash of orange liqueur, then garnish with an orange peel twist.
  • Cranberry Pomegranate - Mix the cranberry juice with pomegranate juice and garnish with pomegranate arils.
  • Cranberry Mint - Muddle fresh mint leaves in the bottom of the glass before filling, then garnish with mint leaves.
  • Cranberry Apple - Use apple juice or cider in combination with cranberry juice. Garnish with a dried apple slice.

Cranberry Moscow Mules for a crowd

Planning a party? You can prep this cocktail in advance for a crowd! Don't forget to scale the recipe up first.

Step 1: Mix the vodka, cranberry juice, and lime juice in a pitcher.

Sept 2: Fill each glass (mason jars are cute for this!) with ice then the cocktail mix. Serve with a can of ginger beer or ginger ale and let your guests fill as they desire. Or you can simply fill the glass with ginger beer before serving.

Offer a tray of different garnishes so your guests can make their cocktail unique.

cranberry Moscow mule garnished with cranberries.

Expert Tips for the perfect cranberry moscow mule

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

FAQ's

Why are mules served in copper mugs?

Using copper mugs isn't only appearing and easily noticed as the signature of a Moscow Mule, but the copper is quick to chill your drink and keep it cold. It's also said that copper enhances the flavors of vodka and ginger beer. This sounds like a good time for some experiments!

Can I make a cranberry Moscow mule non-alcoholic?

Yes! You can easily replace the vodka with a non-alcoholic variety. Clean Co. makes a delicious vodka alternative that would work well in this cocktail. Do note that ginger beer is non-alcoholic despite having 'beer' in its name.

Looking for more cocktail recipes? Try these out:

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

cranberry Moscow mule garnished with cranberries.
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No ratings yet

Cranberry Moscow Mule

Get into the festive spirit with a Cranberry Moscow Mule garnished with fresh tart cranberries and lime. As cranberries take center stage in winter dishes and decor, why not in our cocktails too? This cocktail variation is soon to be your new winter favorite.
Prep Time10 minutes
Total Time10 minutes
Course: Cocktails
Cuisine: American
Keyword: cranberry moscow mule
Servings: 1 serving
Calories: 199kcal
Author: Tanya Harris

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

Serving: 1g | Calories: 199kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 62mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 33IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 0.4mg

Mashed Red Skinned Potatoes

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Red skinned potatoes make a delicious mashed potato. When making this easy mashed red skinned potatoes recipe, I infuse the melted butter and milk with garlic to add an extra layer of flavor.

A bowl of mashed red skinned potatoes garnished with finely chopped chives.

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

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

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

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

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

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

Ingredients

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

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

How to make mashed red skinned potatoes

Place the cut red potatoes in a large pot and add enough water to cover the potatoes completely. Stir in a generous pinch of kosher salt.

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes or until the potatoes are tender and easily pierced with a fork.

A Dutch oven filled with chopped red skinned potatoes, covered in water.
A Dutch oven filled with cooked and drained red skinned potatoes.

Drain the cooked potatoes in a colander and return them to the pot.

Mash the potatoes using a potato masher or a hand mixer on low speed. Set aside.

A Dutch oven filled with cooked red skinned potatoes being mashed with a potato masher.
A small saucepan filled with melted butter and milk.

Combine the milk, butter, and smashed garlic cloves in a small saucepan. Warm over low heat, allowing the garlic to infuse the milk. Once the milk is warm and the butter is melted, remove from heat and set aside.

Add the butter to the potatoes and mash using a potato masher or a hand mixer on low speed.

Gradually add the garlic-infused milk, a little at a time, while mashing the potatoes until they are smooth. You may not need to use all the milk, so add it until you reach your desired consistency.

Sour cream being stirred through red skinned mashed potatoes.

Stir in the sour cream and mix until well incorporated. Season the mashed potatoes with additional kosher salt to taste. Garnish with a sprinkle of chopped chives before serving.

Expert Tips

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

  • Cut the potatoes into even-sized chunks; that way, they cook evenly.
  • The potatoes can be left unpeeled for a rustic texture or peeled for a smoother mash.
  • I've used a hand potato masher, but a potato ricer will give you even fluffier mash.
  • Check the potatoes for seasoning before serving, and add a little more salt if required.
  • Don't over-mash or beat the potatoes, as they will start to become thick and gluey.
A bowl of mashed red skinned potatoes garnished with finely chopped chives.

Flavor variations!

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

How to serve microwave mashed potatoes

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

A bowl of mashed red skinned potatoes garnished with finely chopped chives.

How to store

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

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

FAQs

What are the best potatoes for mashing?

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

Can you over mash potatoes?

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

Is it OK to eat the skin of red potatoes?

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

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

A bowl of mashed red skinned potatoes garnished with finely chopped chives.
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5 from 1 vote

Mashed Red Skinned Potatoes

Mashed red skinned potatoes where the melted butter and milk is warmed up and infused with garlic to add an extra layer of flavor. Leave the skins on the potatoes for a rustic texture, or peel for a creamy smooth mash.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: best mashed red skinned potatoes, easy mashed red skinned potatoes, garlic red skin mashed potatoes, how long to boil red potatoes for mashed potatoes
Servings: 4
Calories: 370kcal
Author: Tanya Harris

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

Calories: 370kcal | Carbohydrates: 47g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 937mg | Potassium: 1347mg | Fiber: 5g | Sugar: 5g | Vitamin A: 594IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 2mg

Honey Roasted Carrots

by 2 Comments

Elevate the humble carrot with this simple Honey Roasted Carrots recipe. I slice the carrots before coating them in a delicious glaze of melted butter, honey, and brown sugar. Once you've tried these candied carrots, you won't return to plain old boiled ones!

A bowl filled with sliced honey roasted carrots.

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

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

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

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

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

Ingredients

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

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

How to make honey roasted carrots

Preheat your oven to 400°F (200°C). Spray a 2-quart baking dish with cooking spray or line it with parchment paper and set aside.

Add the carrots, melted butter, honey, light brown sugar, salt, and pepper in a mixing bowl.  Toss everything together until the carrots are well-coated with the mixture.

Spread the coated carrots in a single layer in the prepared baking dish.

Sliced carrots on a wooden cutting board with whole carrots set alongside.

Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time to ensure even roasting.

Serve and enjoy.

Oven proof dish filled with honey roasted carrots.

Expert Tips

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

  • Cut the carrots into even sized slices, that way they cook evenly.
  • Feel free to peel or not peel the carrots. I leave them unpeeled for this method. 
  • For firmer carrots, cook the carrots for less time. 
A bowl filled with sliced honey roasted carrots.

Flavor variations!

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

How to serve honey roasted carrots

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

How to store

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

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

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

A bowl filled with sliced honey roasted carrots.

FAQs

Is it best to peel carrots before roasting?

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

Do you need to parboil carrots before roasting?

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

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

A bowl filled with sliced honey roasted carrots.
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5 from 1 vote

Honey Roasted Carrots

Elevate the humble carrot with this Honey Roasted Carrots recipe. Sliced carrots are coated in a delicious glaze of melted butter, honey and brown sugar before being roasted in a hot oven.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: best honey roasted carrots, candied carrots, easy honey roasted carrots, glazed carrots
Servings: 4
Calories: 141kcal
Author: Tanya Harris

Ingredients

  • 1 lb carrots rinsed, scrubbed and sliced in ¼ inch rounds
  • 2 tablespoon unsalted butter melted
  • 2 tablespoon honey
  • 1 tablespoon light brown sugar
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  • Preheat your oven to 400°F (200°C). Spray a 2-quart baking dish with cooking spray or line with parchment paper and set aside.
  • In a mixing bowl, add the carrots, melted butter, honey, light brown sugar, salt, and pepper.  Toss everything together until the carrots are well-coated with the mixture.
  • Spread the coated carrots in a single layer in the prepared baking dish.
  • Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time to ensure even roasting.
  • Serve and enjoy.

Notes

  • For firmer carrots, cook carrots for less time. 
  • Feel free to peel or not peel the carrots. I leave them unpeeled for this method. 
  • You can use baby carrots, but keep in mind that the cooking time will vary, as well as the flavor.

Nutrition

Calories: 141kcal | Carbohydrates: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 516mg | Potassium: 377mg | Fiber: 3g | Sugar: 17g | Vitamin A: 19121IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 0.4mg

Slow Cooker Peach Cobbler

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Enjoy the ease of making a dessert with my slow cooker peach cobbler. Rich in warm spices and flavor, tender canned peaches are covered in a buttery biscuit topping. A perfect dessert for any occasion and any season throughout the year.

A serving of peach cobbler in a white bowl with ice cream.

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

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

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

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

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

A serving of peach cobbler in a white bowl with ice cream.

Ingredients

Peach Filling

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

Biscuit Topping

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

Tools needed for this recipe

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

How To Make Peach Cobbler In A Slow Cooker

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

Peaches placed in the bottom of the slow cooker.

Combine the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the cold, grated butter and use a fork or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the mixture comes together to form a thick batter.

Dry ingredients being mixed in a bowl.

Drop spoonfuls of the biscuit topping over the peach mixture in the slow cooker, spreading it out as evenly as possible. Cover the slow cooker and cook on high for 3 to 4 hours or until the topping is set and cooked through. The topping should be firm and not gooey.

The dry ingredients layered on top of the peaches.

Once done, turn off the slow cooker and let it stand uncovered for 15-20 minutes to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Cooked slow cooker peach cobbler.

How To Store Peach Cobbler

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

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

Recipe Variations

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

Expert Tips and Tricks

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

FAQ's

Can I use frozen peaches instead of canned peaches?

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

What can I serve with peach cobbler?

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

Looking for more dessert recipes? Try these out:

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

A serving of peach cobbler in a white bowl with ice cream.
Print Recipe
5 from 1 vote

Slow Cooker Peach Cobbler

Enjoy the ease of making a dessert with my slow cooker peach cobbler. Rich in warm spices and flavor, tender canned peaches are covered in a buttery biscuit topping. A perfect dessert for any occasion and any season throughout the year.
Prep Time10 minutes
Cook Time3 hours
Cooling Time15 minutes
Total Time3 hours 25 minutes
Course: Dessert
Cuisine: American
Keyword: slow cooker peach cobbler
Servings: 6 servings
Calories: 407kcal
Author: Tanya Harris

Equipment

Ingredients

Peach Filling

  • 3 tablespoons unsalted butter melted
  • 2 15 oz cans of peaches in fruit juice (one drained, one undrained)
  • ⅓ cup brown sugar packed
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon salt

Biscuit Topping

  • ¼ cup butter cold and grated
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk

Instructions

  • In a 4-quart slow cooker insert, add the melted butter, peaches, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir everything well to combine.
  • Combine the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the cold, grated butter and use a fork or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the mixture comes together to form a thick batter.
  • Drop spoonfuls of the biscuit topping over the peach mixture in the slow
  • cooker, spreading it out as evenly as possible. Cover the slow cooker and cook on high for 3 to 4 hours or until the topping is set and cooked through. The topping should be firm and not gooey.
  • Once done, turn off the slow cooker and let it stand uncovered for 15-20 minutes to
  • Cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Notes

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

Nutrition

Serving: 1g | Calories: 407kcal | Carbohydrates: 68g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 324mg | Potassium: 272mg | Fiber: 1g | Sugar: 51g | Vitamin A: 608IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 1mg

Flavorful Braised Chicken Thighs - A Delicious Recipe!

by 6 Comments

Upgrade your dinner with flavorful braised chicken thighs, seasoned with lemon and cooked in chicken broth. Perfectly tender and packed with flavor, this dish is a straightforward yet luxurious treat for any occasion.

braised chicken thighs in white braising pan

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

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

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

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

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

Ingredients for Braised Chicken Thighs

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

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

Tools

  • Paper Towels
  • Mixing Bowls
  • Oven-Safe Braiser or Dutch Oven
  • Tongs or Spatula
  • Cutting Board
  • Knife

How to Braise Chicken Thighs

Preheat your oven to 350°F (175°C).

Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes. 

seasoned chicken thighs on parchment paper

In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Place chicken thighs, skin-side down, in a pan. Cook for 4-7 minutes on each side until golden and crispy. Remove the chicken from the pot and set aside.

chicken thighs browning in pan

Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally. If the garlic starts to burn, add a Tablespoon of chicken broth to cool the pot and remove the stuck bits.

Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken. 

browned chicken on top of potatoes and lemon wedges in pan

Place the pot in the oven and cook, uncovered, for 35-40 minutes until you achieve a done chicken and soft potatoes.

Remove the pot from the oven and let it rest for a few minutes before serving. Season with additional salt and pepper if desired.

Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.

close up photo of braised chicken thighs

Expert Tips

  • Important step: Sear chicken thighs before braising to lock in flavor and create crispy skin.
  • Quality Broth: Use a high-quality chicken broth for a richer, more flavorful sauce. Homemade is best, but a good store-bought option works too.
  • Skin-On, Bone-In: Stick with bone-in, skin-on chicken thighs for maximum flavor and juiciness. Boneless, skinless thighs can become dry.
  • Braising uncovered: Braise this dish, uncovered if you want the chicken skin to remain a little crispy. I know, braising usually means you cover the pot. Feel free to do so, your chicken just won't have crispy skin on top.

Flavor variations

  • Use chicken broth or stock as the braising liquid. You can also add a bit of wine to the braising liquid for a different flavor profile.
  • Add sprigs of rosemary, fresh thyme, or sage to the braising liquid for a herby touch.
  • Incorporate some crushed red pepper flakes or a spoonful of sriracha for a bit of heat.
  • For a creamy tomato dish, mix diced tomatoes and cream into the braising liquid for a richer, creamier texture.

How to store

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the chicken into a hot oven to warm through.

To freeze: After cooking and cooling, put the braised chicken and potatoes in a sealed container. Keep the container in the freezer. You can store the chicken and potatoes for up to 3 months. Defrost in the refrigerator before reheating in a warm oven to piping hot.

plated chicken thighs cut to see the inside of the chicken

Side Dishes and Wine Selections

Here are some suggested side dishes.

Try Sauvignon Blanc, Pinot Grigio, Chardonnay, or light reds like Pinot Noir and Beaujolais for white wine with braised chicken thighs. These wines have a perfect balance of acidity and fruitiness.

What is the best temperature to braise chicken thighs?

The ideal oven temperature for braising chicken thighs typically ranges from 325°F to 375°F (163°C to 190°C). This temperature that should result in tender, juicy chicken thighs without drying them out.

Can I use chicken stock to braise chicken thighs?

Yes, you can use broth or stock. You can also add a bit of wine to the braising liquid for a different flavor profile.

What's the best way to achieve crispy skin on braised chicken thighs?

To get crispy skin on braised chicken, use a hot skillet with oil and let it brown before flipping. Make sure the liquid only covers about ¾ of the chicken, and braise it uncovered.

braised chicken thighs in white braising pan
Print Recipe
4.67 from 3 votes

Flavorful Braised Chicken Thighs

Upgrade your dinner with flavorful braised chicken thighs, seasoned with lemon and cooked in chicken broth. Perfectly tender and packed with flavor, this dish is a straightforward yet luxurious treat for any occasion.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: braised chicken thighs, braised chicken thighs recipe
Servings: 6 people
Calories: 505kcal
Author: Tanya Harris

Ingredients

  • 6 chicken thighs skin-on, bone-in (about 3 pounds)
  • 1 Tablespoon lemon pepper seasoning
  • 1 teaspoon paprika
  • 4 Tablespoons olive oil divided
  • 4 medium Yukon Gold potatoes cut into wedges
  • 4 garlic cloves chopped
  • 1 cup chicken broth
  • 2 lemons 1 halved, the other cut into wedges
  • Salt and pepper to taste
  • Chopped Parsley for garnish

Instructions

  • Preheat your oven to 350°F (175°C).
  • Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.
  • In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 4-7 minutes on each side, or until they are golden and crispy. Remove the chicken from the pot and set aside.
  • Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally.
  • Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken.
  • Transfer the pot to the preheated oven and braise, uncovered, for about 35-40 minutes, or until the chicken is cooked through, and the potatoes are tender.
  • Remove the pot from the oven and let it rest for a few minutes before serving. Season with salt and pepper if desired.
  • Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.

Video

Notes

  • Braise the chicken uncovered in the oven to ensure the chicken skin stays crispy.
  • I prefer to use organic, air-chilled chicken in this recipe, as it does not leak a ton of liquid into the gravy, resulting in a more flavorful dish.

Nutrition

Calories: 505kcal | Carbohydrates: 25g | Protein: 27g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 265mg | Potassium: 859mg | Fiber: 4g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 42mg | Calcium: 45mg | Iron: 2mg

The Easiest Air Fryer Pizza

by 21 Comments

For your next pizza night, try this easy air fryer pizza recipe! Ready to serve in 10 minutes, these personal pizzas are super delicious and easy to customize with our favorite toppings.

The cooked pizza in the air fryer basket.

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

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

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

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

How to make air fryer pizza

Preheat the air fryer to 375 degrees Fahrenheit.

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

Spread over your pizza sauce.

Spreading the sauce on the pizza crust.

Add the cheese, and other desired toppings.

The pizza crust with toppings added.

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

The uncooked pizza in the air fryer basket.

Cook for 7-8 minutes, until the cheese has melted and browned.

The cooked pizza in the air fryer basket with a rack over the top.

Can you make the pizzas ahead of time?

These pizzas are best served straight out of the air fryer. They take minutes to prep, but if you are making your own sauce, you can make that a few days ahead of time. You can also top this pizza crusts a few hours before you are planning to cook them and keep them in the fridge.

Can you reheat pizza in an air fryer?

Yes! Reheating your pizza in an air fryer is so much better than using a microwave and way quicker than using the oven. Add it to a preheated air fryer at 320 degrees Fahrenheit and cook for 4 to 5 minutes. It will come out perfectly crispy, like it's just been made.

How to make Frozen Pizza in the Air Fryer

You can make a frozen pizza, or ready made pizza, in the air fryer. You’ll want to check the times and temperatures suggested on your pizza packaging and reduce the temperature and time suggested for conventional ovens. For example, if the frozen pizza suggests cooking at 450 degrees Fahrenheit for 10-12 minutes in a conventional oven, then I cook it at 380 degrees Fahrenheit for 8-10 minutes in my air fryer. Reducing the temperature and time for oven recipes is an air fryer tip I live by. 

What other toppings can you add?

When it comes to toppings on pizzas, the possibilities are endless. I often like to set up a pizza bar with lots of different options and then everyone can make their own personal pizza. A few toppings you can use:

  • Pepperoni
  • Pineapple
  • Bell Peppers
  • Mushrooms
  • Ground Beef
  • Tomatoes
  • Sausage
  • Cooked Shredded Chicken
  • Bacon
Lifting away a slice of pizza from a plate.

Recipe Notes and Tips

  • You can use store-bought prepared crust or homemade dough for this recipe. If your homemade dough requires you to pre-bake the crust, place the prepared dough in the air fryer and cook at 400 degrees Fahrenheit for 3 minutes. Then remove the crust, place the sauce, cheese, and toppings and cook on 375 degrees for an additional 4-5 minutes until the cheese is melted and bubbly.
  • I place a rack over my pizza to stop the toppings from flying around. If you don’t have a rack, proceed to cook the pizza, but check halfway to see if the toppings have moved. If they have, simply place them back on the pizza and continue to cook.

More Easy Air Fryer Recipes

The cooked pizza in the air fryer basket.
Print Recipe
4.50 from 6 votes

The Easiest Air Fryer Pizza

For your next pizza night you have to try this easy air fryer pizza recipe! Ready to serve in 10 minutes, these personal pizzas are super delicious and easy to customize with our favorite toppings.
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Keyword: air fried pizza recipe, how to cook pizza in the air fryer
Servings: 1 serving
Calories: 376kcal
Author: Tanya Harris

Ingredients

  • 6- inch pizza crust
  • ¼ cup pizza sauce
  • ½ cup mozzarella cheese
  • Desired toppings

Instructions

  • Preheat the air fryer to 375 degrees Fahrenheit.
  • Meanwhile, prepare your pizza by placing pizza crust on an air fryer parchment paper liner. Add pizza sauce, cheese, and other desired toppings to the pizza crust.
  • Place the pizza in the air fryer basket and cook for 7-8 minutes, until the cheese has melted and browned.

Notes

  • You can use store-bought prepared crust or homemade dough for this recipe. If your homemade dough requires you to pre-bake the crust, place the prepared dough in the air fryer and cook at 400 degrees Fahrenheit for 3 minutes. Then remove the crust, place the sauce, cheese, and toppings and cook on 375 degrees for an additional 4-5 minutes until the cheese is melted and bubbly.
  • I place an air fryer rack over my pizza to stop the toppings from flying around. If you don’t have a rack, proceed to cook the pizza but check halfway to see if the toppings have moved. If they have, simply place them back on the pizza and continue to cook.
  • Nutritional values are calculated with pizza sauce and mozzarella, more toppings will be additions.

Nutrition

Calories: 376kcal | Carbohydrates: 39g | Protein: 20g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 1048mg | Potassium: 245mg | Fiber: 2g | Sugar: 4g | Vitamin A: 644IU | Vitamin C: 4mg | Calcium: 347mg | Iron: 3mg

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

Bourbon Milk Punch

by Leave a Comment

A blend of sweetness with the bold flavors of bourbon, this Bourbon Milk Punch, a New Orleans original, is the creamy spiced cocktail you've been missing!

Bourbon milk punch served with a cinnamon stick.

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

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

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

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

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

Bourbon milk punch served with a cinnamon stick.

Ingredients

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

Tools needed for this recipe

  • Cocktail Shaker
  • Rocks Glass

How To Make Bourbon Milk Punch

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

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

Cocktail being shaken in a shaker glass.

Strain the cocktail into a rocks glass filled with ice.

Garnish with a sprinkle of nutmeg on top. Enjoy your bourbon milk punch responsibly.

bourbon milk punch being poured over ice.

How to serve a bourbon milk punch

Serve Bourbon Milk Punch in a chilled rocks glass over ice. It pairs wonderfully with light appetizers, or sweet and savory brunch dishes, allowing its sweet and spicy notes to shine through.

Recipe Variations

Egg Nog Bourbon Milk Punch - Spice up your holiday and replace the whole milk with eggnog and garnish with ground cinnamon.

Coconut Cream Bourbon Milk Punch - Add a touch of tropical flare and replace the milk with coconut cream.

Coffee Infused Bourbon Milk Punch - Add cold brew coffee or espresso into your cocktail for some added caffeine. The bitterness of coffee can help to mellow out the sweetness of the cocktail.

Chocolate Bourbon Milk Punch - Add some chocolate shavings to the top to garnish, rim, or line the glass with chocolate syrup. Elevate your cocktail to a dessert cocktail with the simple addition of chocolate.

Bourbon milk punch served with a cinnamon stick.

FAQ's

Can I make a non alcoholic version of a bourbon milk punch?

Of course! Replace the bourbon with Spiritless Kentucky 74 (they also have a spiced version!), and the spiced rum with Ritual Rum Alternative. Enjoy all of the flavors without an ounce of alcohol.

Can I use a milk substitute in a bourbon milk punch?

Yes, other milk alternatives like soy milk, almond milk, and oat milk will all work in place of dairy milk.

Can I prepare this cocktail ahead of time?

Preparing ahead of time for a larger gathering is a great idea. Simple double or triple the recipe, mix together in a pitcher, and store in the refrigerator until you're ready to serve. Pour over ice to serve. Don't add ice to the pitcher and you'll dilute the cocktail before serving.

Notes

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

Looking for more Bourbon recipes? Try these out:

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

Bourbon milk punch served with a cinnamon stick.
Print Recipe
5 from 1 vote

Bourbon Milk Punch

A blend of sweetness with the bold flavors of bourbon, this Bourbon Milk Punch, a New Orleans original, is the creamy spiced cocktail you've been missing!
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: bourbon milk punch
Servings: 1 serving
Calories: 324kcal
Author: Tanya Harris

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

Calories: 324kcal | Carbohydrates: 22g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 46mg | Potassium: 224mg | Sugar: 22g | Vitamin A: 138IU | Calcium: 113mg | Iron: 1mg

Bourbon Hot Toddy

by Leave a Comment

Embrace the soothing warmth of a Bourbon Hot Toddy, the perfect drink to wind down on a chilly evening. Let the subtle hints of ginger, bourbon, and lemon gently cradle your senses, making every sip a comforting experience. Especially delicious when feeling unwell. This post is intended for an audience of 21 and over only.

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

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

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

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

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

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

Ingredients

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

Tools needed for this recipe

  • Kettle
  • Serving mug
  • Spoon

How To Make A Bourbon Hot Toddy

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

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

A tea bag steeping in a glass.

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

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

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

How to serve a Bourbon Hot Toddy

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

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

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

Recipe Variations

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

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

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

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

FAQ's

Can I replace bourbon with another alcohol?

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

Is a hot toddy good for colds?

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

Can I make an alcohol-free version?

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

Notes

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

Looking for more cocktail recipes? Try these out:

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

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.
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5 from 1 vote

Bourbon Hot Toddy

Embrace the soothing warmth of a Bourbon Hot Toddy, the perfect drink to wind down on a chilly evening. Let the subtle hints of ginger, bourbon, and lemon gently cradle your senses, making every sip a comforting experience.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: Bourbon Hot Toddy
Servings: 1 Serving
Calories: 313kcal
Author: Tanya Harris

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

Serving: 1g | Calories: 313kcal | Carbohydrates: 29g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 17mg | Potassium: 157mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 3IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 0.3mg

Salmon Marinade

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Every dish deserves a little love and attention, and this salmon marinade is no exception. Elevate your next dinner with a touch of sweetness, a hint of tang, and a burst of umami.

Baked marinated salmon that has been garnished.

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

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

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

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

Baked marinated salmon that has been garnished.

Ingredients

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

Tools needed for this recipe

  • Small bowl
  • Whisk

How To Make A Salmon Marinade

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

Whisking the marinade together in a bowl.

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

Salmon filets in a shallow baking dish.

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

Marinade being poured over salmon.

Suggested cooking times:

Air Fryer - cook at 400 degrees Fahrenheit for

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

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

A baking dish with marinating salmon.

How to store your salmon marinade

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

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

Choosing the right cut of salmon

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

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

Baked marinated salmon that has been garnished.

More ways to season your salmon

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

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

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

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

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

FAQ's

Can I marinate salmon overnight?

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

Can I reuse leftover marinade?

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

Can I use frozen salmon?

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

How do I know when salmon is done cooking?

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

Notes

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

Looking for more mariande recipes? Try these out:

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

Baked marinated salmon that has been garnished.
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4 from 1 vote

Salmon Marinade

Every dish deserves a little love and attention, and this salmon marinade is no exception. Elevate your next dinner with a touch of sweetness, a hint of tang, and a burst of umami.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: salmon marinade
Servings: 4 servings
Calories: 51kcal
Author: Tanya Harris

Ingredients

  • 6 Tablespoons Soy Sauce
  • 4 Tablespoons Dijon Mustard
  • 2 Tablespoons Light brown sugar
  • ½ Tablespoon Minced Garlic
  • Parsley or green onion for garnish
  • 4 filets Salmon fresh

Instructions

  • Whisk soy sauce, Dijon mustard, brown sugar, and minced garlic, in a bowl. Pour over salmon fillets, making sure all fillets are covered. Refrigerate and marinate for 20-30 minutes.
  • Cook according to your preference. Garnish with parsley or green onions.

Suggested cooking times:

  • Air Fryer - cook at 400 degrees Fahrenheit for
  • Oven - cook at 425 degrees Fahrenheit for 12-15 minutes.
  • Grill - grill on medium-high heat for about 12-15 minutes.

Notes

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

Nutrition

Serving: 1g | Calories: 51kcal | Carbohydrates: 9g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 1676mg | Potassium: 97mg | Fiber: 1g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 1mg

Carolina Gold BBQ Sauce (Mustard-Based)

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Carolina Gold BBQ sauce is a sweet, tangy and slightly spicy sauce that pairs perfectly with grilled meats like chicken and pork. This mustard based sauce has brown sugar and honey added for sweetness, apple cider vinegar for sourness, and seasonings.

A glass jar filled with Carolina Gold BBQ sauce, with a dish of grilled chicken set alongside.

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

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

My Carolina gold BBQ sauce recipe can be used as a marinade or dip, and also used to baste meat while it is grilling. The sauce adds great depth of flavor, elevating simple grilled meats from good to great. Try brushing some over chicken wings, the results are delicious.

Residing in North Carolina has given me the opportunity to sample a wide variety of BBQ styles. While vinegar-based BBQ will always hold a cherished spot in my heart, I have equally developed a deep affection for this mustard-based BBQ.


Carolina Gold BBQ sauce originated in South Carolina, specifically in the central and coastal regions of the state. This sauce is known for its golden hue, which is derived from its primary ingredient, yellow mustard.

I like to make my own homemade sauces and seasonings as I know exactly what I'm are putting into them and can tailor the sauce to suit my families tastes. My homemade Carolina gold BBQ sauce does not contain excessive amounts of salt or unnecessary additives.

Carolina Gold BBQ Sauce Ingredients

Here's what you will need to make the best Carolina Gold BBQ Sauce recipe:

  • Yellow mustard - only use yellow mustard as this is the dominant flavor in the sauce.
  • Apple cider vinegar - adds sourness and acidity to the sauce.
  • Light brown sugar and Honey - add sweetness.
  • Ketchup - adds depth of flavor and a touch of sweetness.
  • Ground mustard
  • Red pepper flakes
  • Garlic powder
  • Smoked paprika
  • Black pepper
Carolina gold bbq sauce recipe ingredients set into individual bowls.

How to make Carolina gold BBQ sauce

Whisk together all the ingredients in a medium saucepan until well combined and smooth.

A medium saucepan filled with BBQ sauce recipe ingredients.

Set the saucepan over medium heat and allow the sauce to come to a slight simmer, stirring occasionally to ensure it doesn't burn or stick to the bottom of the pan. Cook for approximately 5 minutes.

A saucepan filled with BBQ sauce.

After cooking, remove the saucepan from the heat and let the sauce cool to room temperature. Serve with your favorite BBQ, try it with pulled pork or chicken wings.

A saucepan of BBQ sauce with a spoon of the sauce.

Expert Tips

These tips will help you make the best BBQ sauce you've ever tried. 

  • The base flavor of this sauce is yellow mustard, don't be tempted to use anything other than yellow mustard or you will lose the classic Carolina gold sauce flavor.
  • Don't walk away from the pan when making this sauce or you risk the sugar and honey sticking and burning to the bottom of the pan. Using a non-stick pan also helps with this.
  • If time allows, make the sauce the day before and let it sit in the refrigerator overnight. The sauce will taste even better the next day once the flavors have had a chance to meld together.
A glass jar filled with Carolina Gold BBQ sauce, with a spoon of sauce dripping into the jar and a dish of grilled chicken set alongside.

Flavor variations!

  • If you don't have apple cider vinegar, white wine or sherry vinegar would be good swaps.
  • I like the flavor or honey in the sauce, but maple syrup would be a good substitution.
  • Don't like too much chili heat, then cut down or leave out the red pepper flakes.

How to serve

Use this delicious BBQ sauce as a marinade or dipping sauce. You can also use it to baste your favorite grilled meats while they are cooking. The sauce pairs well with chicken and pork, adding a tangy and slightly sweet flavor to your BBQ dishes.

Serve with your favorite BBQ, try brushed over chicken wings or a rack of baby back pork ribs. Or how about loading a bun with your favorite pulled pork and drizzling over some Carolina gold sauce - delicious!

A glass jar filled with Carolina Gold BBQ sauce, with a dish of grilled chicken set alongside.

How to store

To store: Transfer the sauce to a clean jar or a squeezable bottle. Store it in the refrigerator, it will keep for 2-3 weeks if stored properly.

FAQs

What is Carolina Gold BBQ sauce made of?

My Caroline gold sauce is made with a mixture of apple cider vinegar, yellow mustard (both liquid and ground), brown sugar and honey and added spices, including black pepper, garlic powder, smoked paprika and red pepper flakes.

What does Carolina Gold BBQ sauce taste like?

This is a creamy texture BBQ sauce where the predominant flavor is mustard. Carolina gold sauce has the perfect balance of sweet, sour and spicy flavors. The sweetness comes from the light brown sugar, balanced with the right amount of sourness from the apple cider vinegar, heat from the yellow mustard and smoky spicing from the smoked paprika and garlic powder.

If you love this sauce, you'll also like my Homemade Browning Sauce, Homemade Remoulade Sauce, Sweet Onion Dressing or my Homemade BBQ Sauce.

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

A glass jar filled with Carolina Gold BBQ sauce, with a spoon of sauce dripping into the jar and a dish of grilled chicken set alongside.
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5 from 1 vote

Carolina Gold BBQ Sauce

Carolina Gold BBQ sauce is a sweet, tangy and slightly spicy BBQ sauce that works a treat with grilled meats like chicken and pork.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Condiment, Sauce
Cuisine: American, Southern
Keyword: best carolina gold bbq sauce recipe, carolina gold sauce
Servings: 1.25 cups
Calories: 593kcal
Author: Tanya Harris

Equipment

Ingredients

Instructions

  • Whisk together all the ingredients in a medium saucepan until well combined and smooth.
  • Set the saucepan over medium heat and allow the sauce to come to a slight simmer, stirring occasionally to ensure it doesn't burn or stick to the bottom of the pan. Cook for approximately 5 minutes.
  • After cooking, remove the saucepan from the heat and let the sauce cool to room temperature. Serve with your favorite BBQ, try it with pulled pork or chicken wings.

Notes

  • Transfer the sauce to a clean jar or a squeezable bottle. Store it in the refrigerator, it will keep for 2-3 weeks if stored properly.
  • Use this sauce as a marinade, dipping sauce, or to baste your favorite grilled meats.
  • It pairs well with chicken and pork, adding a tangy and slightly sweet flavor to your BBQ dishes.

Nutrition

Calories: 593kcal | Carbohydrates: 132g | Protein: 8g | Fat: 6g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1920mg | Potassium: 582mg | Fiber: 8g | Sugar: 121g | Vitamin A: 1102IU | Vitamin C: 2mg | Calcium: 195mg | Iron: 4mg

Honey Bun Cake

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Honey Bun Cake is one of my favorite easy cake recipes. I make the base of the cake using a box of yellow cake mix, then combine light brown sugar, chopped pecans and the all important flavor of ground cinnamon for the filling. Once baked, I like to top the cake with a delicious honey and vanilla glaze.

A white plate with a slice of glazed honey bun cake with honey, the whole cake in the tin and a glass of milk set alongside.

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

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

This old-fashioned honey bun cake recipe could not be any easier, only 15 minutes to prepare, then 30 minutes in the oven. A quick cool, then add the glaze and you have a delicious cake, ready to enjoy in just 1 hour. Making this the perfect sweet treat any day of the week.

I love simple cake recipes like this, full of flavor, but without too many complex instructions. Using a box of yellow cake mix really helps with this as it saves time having to weigh out a whole load of dry ingredients. You can find this recipe all over, it's a classic, but I've made a few tweaks, like adding a bit of honey to the glaze.

If you enjoyed this simple honey bun cake recipe and are looking for more quick and easy cake recipes, then try some of my favorites! My Cherry Pineapple Dump Cake, Chocolate Cola Cake, Orange Poppy Seed Bundt Cake, Mini Rum Carrot Cake, Caribbean Rum Cake, or my Jamaican Black Cake.

Honey bun cake ingredients

Here's what you will need to make the best honey bun cake:

Honey bun cake recipe ingredients in individual bowls.

Cake

  • Yellow cake mix - use any brand.
  • Eggs - use large sized eggs.
  • Vegetable oil - or any other light flavored oil.
  • Sour cream - or substitute Greek yogurt.

Filling

  • Light brown sugar - has a great molasses flavor, you can also use light muscovado sugar.
  • Chopped pecans - chopped extra small to add to the filling.
  • Ground cinnamon

Glaze

  • Powdered sugar
  • Vanilla extract - has the best flavor, a good substitution would be vanilla paste. You can use vanilla essence but I tend not to as it doesn't have the same depth of flavor.
  • Mild honey - a runny honey works best here.
  • Milk - you can use regular or low fat milk.

How to make honey bun cake

Make the cake

Preheat your oven to 350°F (175°C). While the oven is heating up, spray a 13x9-inch pan with a non-stick cooking spray to prevent the cake from sticking.

Combine the yellow cake mix, eggs, vegetable oil, and sour cream in a large mixing bowl. Beat with a hand mixer until smooth. You can also whisk by hand for about  2-3 minutes, until the batter is well mixed and smooth.

Pour half the cake batter evenly into the prepared pan, smoothing the surface with a spatula to ensure an even layer.

White bowl filled with yellow cake mix, eggs, oil and sour cream whisked together.
Yellow cake mix batter spread across the base of a rectangular cake tin.

Add the filling

In a smaller bowl, prepare the filling by mixing the brown sugar, chopped pecans, and cinnamon together until well combined. Sprinkle this mixture evenly over the batter in the pan, creating a middle layer with the filling.

White bowl filled with combination of brown sugar, chopped pecans and ground cinnamon.
Brown sugar and pecan crumb mixture spread over cake mix in a rectangular cake tin.

Add the remaining cake batter over the filling layer, spreading it evenly with a spatula to cover the filling. The batter will not cover the filling entirely.

Using a butterknife, swirl the batter and the filling to create a marbled effect. This will distribute the filling throughout the cake, creating a swirled pattern in the finished product.

Place the pan in the preheated oven and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove the cake and allow it to cool for about 15 minutes.

Cake mix batter and sugar and pecan crumb mixture swirled together in cake tin to form a marble effect.
A rectangular cake tin filled with baked honey bun cake.

Prepare the glaze

While the cake is cooling, prepare the glaze. Whisk together the powdered sugar, vanilla extract, honey, and milk in a bowl until smooth and well combined. The glaze should be pourable; if it's too thick, add a bit more milk, a teaspoon at a time, until it reaches the right consistency.

Pour the glaze evenly over the top, using a spatula to spread it out.

Allow the cake to cool completely in the pan on a wire rack. Once cooled, it is ready to be sliced and served. Enjoy your homemade honeybun cake!

A white bowl filled with vanilla and honey sugar glaze.
White glaze being poured over cake.
A rectangular cake tin filled with honey bun cake with a slice removed.

Expert Tips

These tips will help you make the best honey bun cake you've ever tried. 

  • When making the cake batter, if you don't have an electric hand mixer, a whisk will work just as well.
  • The glaze should be pourable, if its too thick add a little more milk to the mixture.
  • I prefer to let my cake cool for a few minutes before glazing. That ensures that the glaze stays nice and thick rather than melting into the cake. 
  • Don't be tempted to store the cake in the refrigerator or the cake will dry out too quickly.

Flavor variations!

  • I've used a box of yellow cake mix, but you can substitute any other color or flavor of cake mix.
  • Feel free to substitute other nuts in the filling, like chopped walnuts or almonds.
  • For added crunch sprinkle some chopped pecans over the glaze before it sets.
A white plate with a slice of glazed honey bun cake with honey, the whole cake in the tin and a glass of milk set alongside.

How to serve

This cake is delicious served slightly warm or cooled. It's the perfect treat with your favorite cup of coffee or tea, or a glass of ice cold milk.

How to store

To store: Once baked and cooled, store the cake in an airtight container on the counter top for 3-4 days. The glaze will start to seep into the cake after the first day or so.

To freeze: Once baked and cooled, cut into individual portions, wrapping each portion in plastic wrap. Then place the cake into an airtight container and store in the freezer for up to 3 months. Freezing the cake like this means you can remove individual portions at a time.

A white plate with a slice of glazed honey bun cake with honey and a glass of milk set alongside.

FAQs

What is honey bun cake?

A honey bun cake is a yellow cake with a brown sugar, pecan and ground cinnamon filling. Once baked the cake is topped with a honey and vanilla glaze.

Does honey bun cake taste of honey?

The cake and filling don't have any honey added to the mixtures. However, I add honey to the glaze to add the flavor of honey to the cake.

Is honey bun a marble cake?

Yes, I like to swirl the cake batter through the sugar and pecan filling to create a marble like effect once baked.

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

A white plate with a slice of glazed honey bun cake with honey, the whole cake in the tin and a glass of milk set alongside.
Print Recipe
5 from 1 vote

Honey Bun Cake

Honey Bun Cake is an easy cake recipe. The yellow cake base is topped with a filling of light brown sugar, chopped pecans and the all important flavor of ground cinnamon. Once baked pour over a delicious honey and vanilla glaze.
Prep Time15 minutes
Cook Time30 minutes
Cooling Time15 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: easy cake recipe, easy honey bun cake, old-fashioned honey bun cake, simple honey bun cake
Servings: 16
Calories: 320kcal
Author: Tanya Harris

Equipment

  • 13x9-inch cake pan
  • Non-stick cooking spray
  • 1 Large mixing bowl
  • 2 Small mixing bowls
  • Electric hand mixer or whisk
  • spatula
  • Toothpick
  • Butterknife

Ingredients

Cake

  • 13.25 oz box of yellow cake mix
  • 4 large eggs
  • ⅔ cup vegetable oil
  • 8 oz sour cream

Filling

Glaze

  • 1 ½ cups powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon mild honey
  • 2 ½ tablespoon milk

Instructions

Cake

  • Preheat your oven to 350°F (175°C). While the oven is heating up, spray a 13x9-inch pan with a non-stick cooking spray to prevent the cake from sticking.
  • Combine the yellow cake mix, eggs, vegetable oil, and sour cream in a large mixing bowl. Beat with a hand mixer until smooth. You can also whisk by hand for about  2-3 minutes, until the batter is well mixed and smooth.
  • Pour half the cake batter evenly into the prepared pan, smoothing the surface with a spatula to ensure an even layer.

Filling

  • In a smaller bowl, prepare the filling by mixing the brown sugar, chopped pecans, and cinnamon together until well combined. Sprinkle this mixture evenly over the batter in the pan, creating a middle layer with the filling.
  • Add the remaining cake batter over the filling layer, spreading it evenly with a spatula to cover the filling. The batter will not cover the filling entirely.
  • Using a butterknife, swirl the batter and the filling to create a marbled effect. This will distribute the filling throughout the cake, creating a swirled pattern in the finished product.
  • Place the pan in the preheated oven and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove the cake and allow it to cool for about 15 minutes.

Glaze

  • While the cake is cooling, prepare the glaze. Whisk together the powdered sugar, vanilla extract, honey, and milk in a bowl until smooth and well combined. The glaze should be pourable; if it's too thick, add a bit more milk, a teaspoon at a time, until it reaches the right consistency.
  • Pour the glaze evenly over the top, using a spatula to spread it out.
  • Allow the cake to cool completely in the pan on a wire rack. Once cooled, it is ready to be sliced and served. Enjoy your homemade honeybun cake!

Notes

  • I prefer to let my cake cool for a few minutes before glazing. That ensures that the glaze stays nice and thick rather than melting into the cake. 
  • Feel free to substitute other nuts in the filling, like chopped walnuts or almonds.

Nutrition

Calories: 320kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 195mg | Potassium: 76mg | Fiber: 1g | Sugar: 32g | Vitamin A: 154IU | Vitamin C: 0.2mg | Calcium: 85mg | Iron: 1mg

Onion Gravy

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This Easy Onion Gravy recipe is made using simple ingredients most of you will have in your stores at home. Saute the onions until they are wonderfully sweet and caramelized, thicken with flour and then add a rich beef broth, before simmering gently on the stove to thicken. This is the best onion gravy to serve over creamy mashed potatoes!

A white gravy jug filled with onion gravy.

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

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

It would be fair to say that I love a good homemade gravy, and my caramelized onion gravy is no exception. A look at my website and you will see a variety of gravy recipes on there, as I firmly believe a good gravy can make all the difference to a savory dish.

What I like most about making my own gravy is that you know exactly what I'm are putting in, no need for packets of gravy that contain unnecessary additives and most often too much salt.

To add in extra layers of flavor to make this the best onion gravy, I stir through some dried thyme, onion and garlic powder, and for that extra umami, savory flavor a good splash of Worcestershire sauce. Once you have the gravy assembled it's just a case of simmering it gently on the stove to allow the flavors to meld together and intensify.

A simple homemade gravy can really elevate a dish, try some of my favorite gravy recipes my Instant Pot Sausage Gravy, Grandma's Giblet Gravy, Gravy from Drippings, Gravy Without Drippings and my Brown Gravy Recipe.

Ingredients

Here's what you will need to make the best onion gravy you've ever tasted:

  • Unsalted butter - if using salted butter, cut back on the salt.
  • Yellow onions
  • Granulated sugar
  • Worcestershire sauce - balances out the sweet onions and adds great savory flavor to the gravy.
  • Onion powder
  • Garlic powder
  • Ground thyme
  • All purpose flour
  • Beef broth - use good quality as it will make a difference to the finished gravy.
  • Salt
  • Black pepper
Onion gravy recipe ingredients set into individual bowls.

How to make onion gravy

In a large skillet, melt the butter over medium heat. Add the onions and sugar and cook for about 25-30 minutes, until they are soft and caramelized, stirring occasionally.

A wooden cutting board with a whole onion and a second onion being sliced with a sharp knife.
A large skillet with sliced onions being cooked in butter.

Stir in the Worcestershire sauce, onion powder, garlic powder, and ground thyme.

Sprinkle the flour over the onions, stirring constantly to avoid lumps, and cook for 1-2 minutes to eliminate the raw flour taste. Your onions will look gummy at this stage.

A large skillet with soft and carmelized onions.
A large skillet of cooked onions with flour being added.

Gradually add the beef broth, stirring continuously to prevent lumps from forming. Let it simmer for 15-20 minutes or until it reaches your preferred consistency. Stir occasionally during this time.

A large skillet of cooked onions coated in flour.
A jug of beef broth being stirred into a mixture of cooked onions and flour.

Season the gravy with salt and black pepper to your taste.

A large skillet filled with onion gravy.
A large skillet of onion gravy with a wooden spoon of cooked sliced onions.

Expert Tips

These tips will help you make the best onion gravy you've ever tried. 

  • Ensure that you cook the flour a little in the onion mixture, before adding the beef broth. Cooking the flour gently for a couple of minutes gets rid of that raw flour flavor.
  • The consistency of the gravy can be easily adjusted even after it has finished cooking. If you find that your gravy is too thick, you can gradually add more beef broth until you reach your desired consistency.
  • Conversely, if the gravy is too thin, allow it to simmer for a longer period, which will help it reduce and thicken.
  • Gravy freezes really well, so double up the recipe. Enjoy some gravy now and freeze the second portion to add to a quick dinner another night.

Flavor variations!

  • I've used yellow onions as they have a great strong flavor for the gravy, white onion would be a good alternative. Red onions and shallots can also be used, but they do have a milder flavor.
  • Garlic and onion powder add extra flavor, but you can add some fresh minced garlic to the onions for the last minute of cooking before adding the flour.
  • Add extra layers of flavor with some fresh herbs. Add a sprig of fresh thyme or bay leaves while the gravy is cooking. Just remember to remove the herbs before serving.
  • For a lightly spiced gravy, grate in a little fresh nutmeg.
  • Add a splash of red wine along with the beef broth.
A white bowl of mashed potatoes topped with onion gravy.

How to serve onion gravy

This rich and flavorful onion gravy pairs wonderfully with a variety of dishes such as mashed potatoes, try it over my Microwave Mashed Potatoes or my Garlic Mashed Potatoes.

Onion gravy also works really well with roasted meats, try it with my Boneless Roast Beef, Air Fryer Roasted Turkey Legs or Roasted Air Fryer Turkey Breast.

How to store

Make ahead: Gravy is a great make ahead addition to any meal and in fact tastes even better when it has had time to sit as the flavors meld together and intensify.

To refrigerate: Store leftover gravy in an airtight container in the refrigerator for up to 3 days.

To freeze: Once cooked and cooled, place in an airtight container and store in the freezer for up to 3 months. Defrost in the refrigerator and once thawed heat up gently in a pot over the stove.

A white gravy jug filled with onion gravy.

FAQs

What is onion gravy made with?

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

How do you thicken onion gravy?

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

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

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

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

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

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

Onion Gravy

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Microwave Mashed Potatoes

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

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

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

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

I often use my microwave to cook vegetables, it is an easy cooking technique. No need to have pots of water boiling on the stove, instead everything is cooked in the one bowl using the microwave and all the flavor is retained. You end up with the same fluffy mashed potatoes as you would if cooking them on the stove.

Easy microwave mashed potatoes are not only quick to prepare but can be cooked in just 12 minutes.You don't need to keep an eye on the stove, you can get on with preparing something else.

Try some of my other easy potato side dish recipes, my Garlic Mashed Potatoes, Scalloped Potatoes with Blue Cheese,  Instant Pot Mashed Potatoes and Air Fryer Baked Potatoes too!

Ingredients

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

  • Russet potatoes - or any other variety of potato that's good for mashing like Yukon Gold.
  • Water
  • Milk - I use whole milk or half and half for creamy microwave mashed potatoes.
  • Unsalted butter - if using salted butter, cut back on the salt.
  • Kosher salt
  • Chives - to garnish.
Microwave mashed potatoes recipe ingredients in individual bowls.

How to make mashed potatoes in microwave

In a large microwave-safe bowl, combine the potato pieces and water. Cover the bowl with a plate large enough to cover, but leave a side open for ventilation.

Microwave on high for about 9-12 minutes, or until the potatoes are tender and can be easily pierced with a fork.

Once cooked, carefully remove the bowl from the microwave (it will be hot). Set aside.

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

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

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

Expert Tips

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

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

Flavor variations!

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

How to serve microwave mashed potatoes

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

How to store

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

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

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

FAQs

What are the best potatoes for mashing?

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

Can you over mash potatoes?

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

What to do with leftover mashed potatoes?

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

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

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

Microwave Mashed Potatoes

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Homemade Coffee Creamer

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

Pouring coffee creamer into fresh coffee.

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

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

Enjoy your morning coffee with a sweet cream that's without additives and sweetened just to your liking. Mix up the recipe for the season with different extracts and spices to fit the season.

Make your breakfast even more special with my Banana Oatmeal Pancakes and Cinnamon Butter. Feeling fall? Mix up pumpkin coffee cream and enjoy my Homemade Pumpkin Waffles.

Glass bottle of homemade coffee cream.

Ingredients For Coffee Creamer

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

Tools needed for this recipe

  • Measuring cups
  • Glass bottle for storage

How To Make Homemade Coffee Creamer

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

Pouring cream into a large glass container.

Secure the lid tightly onto the jar.

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

Pouring condensed milk into a tall glass.

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

Glass bottle of homemade coffee cream.

How to store homemade coffee cream

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

Recipe Variations

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

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

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

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

Sealed and labeled jar of homemade coffee creamer.

FAQ's

Is it cheaper to make your own coffee creamer?

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

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

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

Notes

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

Looking for more coffee recipes? Try these out:

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

Pouring coffee creamer into fresh coffee.
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5 from 2 votes

Homemade Coffee Creamer

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

Equipment

  • Glass jar for mixing and storage

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Air Fryer Salmon Bites

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

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

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

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

I love using my air fryer to cook fish, with this recipe you get crispy salmon bites and perfectly cooked tender salmon every time. The trick is to get the air fryer nice and hot before you start cooking.

Salmon is a nutrient rich fish, full of omega-3 fatty acids and we all need to be including more oily fish into our weekly diets. I like to add an extra layer of flavor to these crispy air fryer salmon bites by coating the salmon in my delicious Homemade Salmon Seasoning, but feel free to add your favorite blend of seasoning.

The air fryer cooks salmon perfectly, so be sure to try my Marinated Air Fryer Salmon, Air Fryer Salmon Patties and Easy Teriyaki Salmon recipes too!

Ingredients

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

  • Salmon - skin removed, cut into 1-inch pieces
  • Olive oil
  • Salmon seasoning - or seasoning of choice.
Air fryer salmon bites recipe ingredients set into individual bowls.

How to make Air Fryer Salmon Bites

Preheat your air fryer to 400°F (204°C) according to the manufacturer's instructions.

In a mixing bowl, place the 1-inch salmon pieces. Drizzle olive oil over the salmon and toss, ensuring each piece is lightly coated.

Sprinkle the salmon seasoning over the oiled salmon pieces. Toss the salmon to ensure they are evenly coated with oil and seasoning.

Cubes or raw salmon coated in salmon seasoning and oil.

Arrange the seasoned salmon bites in a single layer in the air fryer basket, making sure there's space between each piece for proper air circulation.

Air fryer basket filled with cubes of raw salmon coated in seasoning.

Air fry the salmon bites for about 5-7 minutes or until they are cooked through and have a slightly crispy exterior. 

Air fryer basket filled with cubes of cooked salmon seasoned in dry salmon rub.

Once done, carefully remove the salmon bites from the air fryer and serve immediately. They can be enjoyed on their own or with a dipping sauce.

salmon in bowl with one salmon broken in half

Expert Tips

These tips will help you make the best air fryer salmon bites you've ever tried. 

  • If time allows, coat the salmon in the oil and salmon seasoning, then set aside to marinate for 20-30 minutes to intensify the flavor.
  • Always set the salmon bites out in a single layer, with space around each cube of salmon. This will ensure the salmon fries, rather than steams in the air fryer basket.
  • Your salmon is done if the thickest part of the fillet flakes easily with a fork. When in doubt, check the temperature with a quick read thermometer. The USDA recommends the internal temperature for cooked salmon should reach 145°F.
  • Depending on the thickness of your salmon fillets, the cooking time may vary. Decrease the cooking time for thinner fillets.
  • Salmon bites are best enjoyed fresh from the air fryer.
Air fryer basket filled with cubes of cooked salmon seasoned in dry salmon rub.

Flavor variations!

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

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

How to serve Air Fryer Salmon Bites

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

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

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

How to store

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

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

FAQs

What temperature to set air fryer when cooking salmon?

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

How long to cook salmon bites in air fryer?

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

Why is my air fryer salmon dry?

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

How to reheat salmon in the air fryer?

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

Can you cook this recipe without an air fryer?

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

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

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

Air Fryer Salmon Bites

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Salmon Seasoning

by 2 Comments

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

A bowl of salmon seasoning with a plate of raw salmon filets set alongside.

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

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

This best salmon seasoning recipe works a treat on oily fish like salmon or tuna, but you could also use this dry seasoning rub with other white fish. You could even add some of the seasoning blend to your favorite fish burger or patty.

Salmon dry rub is made using a combination of brown sugar, salt, and dry spices. This differs from my fish seasoning, which does not have any brown sugar in the mix. The subtle sweetness in this mixture pairs well with salmon. One of my favorite ways to use this simple salmon seasoning is on my Air Fryer Salmon Bites.

Salmon is a nutrient rich fish, high in selenium and a rich source of omega-3 fatty acids. We should all be including more oily fish in our weekly diets and this easy salmon seasoning rub is a great way to mix up the flavors.

Ingredients

  • Brown sugar - adds just the right balance of sweetness to the rub and a little caramelization on the salmon when cooked.
  • Salt - I use table salt in this recipe, but if using kosher or sea salt, you may need to add about ¼ teaspoon more.
  • Garlic powder
  • Course black pepper - you can also use ground black pepper if you prefer it finer, however I find course black pepper makes the seasoning pop.
  • Onion powder
  • Paprika
  • Ground mustard powder
  • Ground cumin
Salmon seasoning recipe ingredients set out in individual dishes.

Tools you'll need for this recipe

  • Small bowl for mixing
  • An airtight container for storage

How To Make My Homemade Salmon Seasoning

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

A white bowl filled with salmon seasoning ingredients.

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

A white bowl with mixed salmon seasoning.

How To Use Salmon Seasoning

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

Expert Tips

These tips will help you make the best salmon seasoning:

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

How to store

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

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

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

A white bowl filled with salmon seasoning.

FAQs

Why make your own salmon seasoning?

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

Is homemade salmon seasoning healthy?

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

Can I use salmon seasoning with other meats and vegetables?

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

Looking for more homemade seasoning recipes? Try these out:

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

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

Salmon Seasoning

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Brown Sugar Syrup

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

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

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

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

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

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

Ingredients

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

Tools needed for this recipe

  • Saucepan
  • Whisk
  • Glass jar for storage

How To Make Brown Sugar Syrup

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

Melted ingredients in a pot with a red whisk.

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

Simmering syrup in a pot with a red whisk.

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

A tablespoon of brown sugar syrup.

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

How to store sugar syrup

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

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

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

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

Uses for Brown Sugar Syrup

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

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

FAQ's

Can I use dark brown sugar?

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

Notes

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

Looking for more recipes? Try these out:

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

Brown sugar syrup in a glass jar sat on a white plate.
Print Recipe
5 from 1 vote

Brown sugar syrup recipe

Indulge in the rich flavors of brown sugar in a liquid form. This simple homemade brown sugar syrup recipe elevates your favorite dishes and drinks with ease.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Condiment
Cuisine: American
Keyword: brown sugar syrup
Servings: 16 servings
Calories: 53kcal
Author: Tanya Harris

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

How to Cut Collard Greens: 4 Techniques

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

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

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

Prepping Your Collard Greens

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

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

How to Cut Collard Greens

In Half

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

Chopped

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

Sliced

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

Finely Sliced

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

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

Microwave Sweet Potato

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

Two sweet potatoes cut open on a white plate.

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

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

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

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

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

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

Ingredients

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

Tools needed for this recipe

  • Microwave
  • Fork
  • Microwave safe dish

How To Make A Microwave Sweet Potato

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

Testing the doneness of a sweet potato with a fork.

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

Two sweet potatoes on a plate in the microwave.

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

Testing the doneness of a sweet potato with a fork.

Cut it open and season to taste.

Two sweet potatoes cut open on a white plate.

How to store

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

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

Ways to serve microwaved sweet potatoes

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

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

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

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

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

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

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

Close up of cut open sweet potato.

FAQ's

How do I choose the right sweet potato?

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

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

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

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

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

Notes

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

Microwave Wattage & Minutes

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

Looking for more sweet potato recipes? Try these out:

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

Two sweet potatoes cut open on a white plate.
Print Recipe
5 from 1 vote

Microwave sweet potato

Whether you're short on time or simply craving one, microwaving sweet potatoes is an easy technique that retains their natural goodness without the lengthy oven commitment.
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Side Dish
Cuisine: American
Keyword: microwave sweet potato
Servings: 2 servings
Calories: 194kcal
Author: Tanya Harris

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Cinnamon Butter

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

Cinnamon butter in a small jar.

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

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

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

Cinnamon butter smeared on toast.

Ingredients

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

Tools needed for this recipe

  • Hand Mixer
  • Mixing bowl
  • Jar or airtight container

How To Make Cinnamon Butter

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

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

Ingredients added to a mixing bowl together.

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

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

Cinnamon butter being whipped.

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

How to store

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

Recipe Variations

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

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

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

Close up of cinnamon butter ina jar.

Uses

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

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

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

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

FAQ's

Can I freeze cinnamon butter?

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

Can I use salted butter instead of unsalted?

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

How long does cinnamon butter last?

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

Notes

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

Looking for more condiment recipes? Try these out:

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

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

Cinnamon Butter

Indulge in the sweet and warmly spiced delight of homemade cinnamon butter. This easy-to-follow recipe transforms simple unsalted butter into a tasty spread that adds a burst of flavor to your favorite foods.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Keyword: cinnamon butter
Servings: 8 servings
Calories: 129kcal
Author: Tanya Harris

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Roast Beef Sliders

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

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

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

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

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

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

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

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

Ingredients

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

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

How to make roast beef sliders

A pack of 12 slider buns, sliced through the middle.
A glass oven proof dish with a the bottom half of 12 slider buns set on the bottom topped with thin slices of roast beef.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Spray a 13x9-inch pan with cooking spray or line it with foil paper. Set aside.
  • Take rolls and use a bread knife to slice the rolls in half, separating the tops from the bottoms.
  • Place the bottom layer of rolls in the prepared baking dish.
  • Layer the thinly sliced roast beef evenly over the bottom halves of the buns.
A glass oven proof dish with a the bottom half of 12 slider buns set on the bottom topped with thin slices of roast beef and sliced jalapenos.
A glass oven proof dish with a the bottom half of 12 slider buns set on the bottom topped with thin slices of roast beef and jalapenos, topped with slices of pepper jack cheese.
  • Sprinkle the jalapenos over the roast beef.
  • Lay the pepper jack cheese over the jalapenos and roast beef.
A small bowl with a combination of mayonnaise and prepared horseradish being mixed with a wooden spoon.
The top 12 slider buns spread with the mayonnaise and horseradish mixture.
  • In a small bowl, combine the mayonnaise and horseradish.
  • Spread this mixture over the bottom of the top halves of the slider buns. Place the top halves of the slider buns on top of the cheese.
  • Cover the baking pan and bake in the oven for 15-20 minutes, until the cheese has melted.
  • Remove from oven and remove the foil. Use a knife to cut the sliders apart before serving.

Expert Tips

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

  • If you prefer crispier sliders, spread melted butter on top of the sliders and bake uncovered for 15 minutes. Only do this just before you put them in the oven, to stop the tops from becoming too wet.
  • Make sure you don't spread the mayonnaise horseradish mixture on the bottom layer of slider rolls, that must be covered with the roast beef. This mixture is only added to the top layer, otherwise, you will have soggy sliders.
Close up of 3 toasted roast beef sliders on a white plate.

Flavor variations!

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

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

How to serve roast beef sliders

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

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

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

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

How to store

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

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

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

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

FAQs

How do you keep sliders from becoming soggy?

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

How long should sliders go in the oven?

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

Do I need to cover the sliders with foil?

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

How many sliders per person?

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

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

Toasted roast beef sliders on a white plate, with a glass dish of sliders set alongside.
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4.50 from 4 votes

Roast Beef Sliders

For a quick and easy mid week dinner, try my roast beef sliders. The soft slider buns are layered with thin slices of roast beef, spicy jalapeños, pepper jack cheese and a delicious mayonnaise and horseradish sauce.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: easy roast beef sliders, roast beef sliders hawaiian rolls, roast beef sliders in oven, roast beef sliders with horseradish sauce
Servings: 6
Calories: 421kcal
Author: Tanya Harris

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Au Jus Recipe

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

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

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

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

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

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

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

Au jus ingredients

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

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

How to make au jus

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

A small saucepan with melted butter and seasoning.

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

A small saucepan filled with au jus ingredients.

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

A glass bowl filled with au jus.

Recipe variations

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

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

How to serve

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

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

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

How to store 

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

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

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

FAQ's

What is au jus?

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

What's the difference between au jus and gravy?

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

Is au jus gluten-free?

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

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

A glass bowl filled with au jus with some roast beef sliders set alongside.
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4.67 from 3 votes

Au Jus Recipe

Beef au jus recipe using beef broth, red wine and seasoning. A delicious savory gravy that takes mere minutes to prepare, but will elevate the flavor of any beef based dish you serve it with.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Condiment, Sauce
Cuisine: American, French
Keyword: au jus recipe, beef au jus recipe, best au jus recipe, easy au jus, how to make au jus, traditional au jus
Servings: 4
Calories: 72kcal
Author: Tanya Harris

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Sweet Potato Pancakes

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

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

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

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

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

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

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

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

Ingredients

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

  • Dry ingredients: All-purpose flour, Baking powder, Kosher Salt, Pumpkin pie spice
  • Wet ingredients: Milk (I use 2%, but any kind would work), Eggs (lightly beaten), melted unsalted butter, brown sugar, vanilla extract
  • Mashed sweet potato - I like to microwave my sweet potatoes, remove the skin, and then mash them. You can also bake them, air fry them, or even slow cook them. You can also purchase sweet potato puree, just make sure it doesn't have any added sugar.
  • Cooking spray
Sweet potato pancakes recipe ingredients.

Equipment

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

How to make sweet potato pancakes

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

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

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

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

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

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

A large mixing bowl filled with sweet potato pancake batter.

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

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

Two sweet potato pancakes on a non-stick skillet.

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

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

Tanya's Top Tips

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

  • Allowing your batter to sit for 20 minutes before pouring on the griddle will make your pancakes airy and fluffy. 
  • If the batter seems too thick or thin, adjust by adding a touch more milk or flour respectively to achieve the desired consistency. The ideal batter should be pourable but not overly runny.
  • Grease the griddle or pan between each batch of pancakes. That will allow the pancakes to brown more evenly on all batches. 
  • When I have leftover sweet potato, I mash it and store it in an airtight bag in the freezer. Ready to whip up a batch of these pancakes at a later date.

Flavor variations!

  • For an extra flavor boost, add a handful of chopped nuts or dried fruit to the batter before cooking. They'll complement the rich sweetness of the sweet potato beautifully.
  • Stir some milk or dark chocolate chips through the batter just before cooking.
  • I've added pumpkin pie spice, but you could substitute it with other ground spices like cinnamon, ginger, or nutmeg, or try an apple pie spice blend.
  • This recipe would also work with smashed squash or pumpkin.
A stack of sweet potato pancakes on a black plate, being dusted with icing sugar, and with a jug of maple syrup served alongside.

What to serve with sweet potato pancakes

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

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

  • Cinnamon Butter
  • Maple syrup, runny honey or a sprinkle of powdered sugar
  • Fresh berries
  • Sliced bananas
  • Slices of cinnamon-stewed apples
  • Fried apples
A stack of sweet potato pancakes with a jug of maple syrup being poured over.

How to store

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

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

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

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

FAQs

Why are my pancakes dense and heavy?

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

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

Are sweet potato pancakes healthy?

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

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

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

A stack of sweet potato pancakes on a black plate with a jug of maple syrup served alongside.
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5 from 2 votes

Sweet Potato Pancakes

These Sweet Potato Pancakes are a delicious take on regular pancakes. To a basic pancake batter add mashed sweet potatoes, brown sugar and the warming flavor of pumpkin pie spice. The result are these light and fluffy pancakes that are utterly delicious.
Prep Time25 minutes
Cook Time5 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: fluffy sweet potato pancakes, sweet potato pancakes recipe
Servings: 6
Calories: 255kcal
Author: Tanya Harris

Equipment

Ingredients

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

Instructions

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

Notes

  • Allowing your batter to sit for 20 minutes before pouring on the griddle will allow your pancakes to be airy and fluffy. 
  • For an extra flavor boost, add a handful of chopped nuts or dried fruit to the batter before cooking. They'll complement the rich sweetness of the sweet potato beautifully.
  • If the batter seems too thick or thin, adjust by adding a touch more milk or flour respectively to achieve the desired consistency. The ideal batter should be pourable but not overly runny.

Nutrition

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

Pecan Pie Martini

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

A prepared pecan pie martini.

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

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

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

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

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

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

Ingredients

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

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

Tools needed for this recipe

  • Cocktail Shaker
  • Martini Glass

How To Make A Pecan Pie Martini

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

A martini glass rimmed with brown sugar and crushed pecans.

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

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

Pouring the mixed cocktail into the martini glass.

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

Perfect Pairings

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

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

Flavor Variations

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

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

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

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

A finished pecan pie martini.

Expert Tips

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

FAQ's

What if I don't have pecan liqueur?

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

Can I make a non-alcoholic pecan pie martini?

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

A prepared and served pecan pie martini.

Notes

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

Looking for more cocktail recipes? Try these out:

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

A finished pecan pie martini.
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5 from 1 vote

Pecan Pie Martini

Our pecan pie martini is a perfect blend of nutty and sweet flavors making this cocktail an ideal choice for cozy evenings, holiday events, or simply treating yourself to a sophisticated dessert cocktail. This post is intended for an audience of 21 and over only.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: pecan pie martini
Servings: 1 drinks
Calories: 215kcal
Author: Tanya Harris

Equipment

Ingredients

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

For rimming the glass:

Instructions

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

Notes

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

Nutrition

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

Bacon Vinaigrette

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

A glass jar filled with warm bacon vinaigrette.

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

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

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

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

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

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

Ingredients

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

Tools needed for this recipe

  • Skillet
  • Glass jar with a lid, or similar airtight container

How to make bacon vinaigrette

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

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

A large skilled with chopped cooked bacon

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

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

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

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

Chop the cooled bacon into small bits.

Stir the bacon bits into the vinaigrette.

A chopping board of cooked, chopped bacon pieces, with a large kitchen knife set alongside.
A large skillet of warm vinaigrette with chopped bacon being whisked in.

Bacon vinaigrette recipe variations

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

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

How to serve bacon vinaigrette

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

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

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

Notes

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

FAQ's

What is bacon dressing made with?

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

How long can you store bacon vinaigrette?

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

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

A glass jar filled with warm bacon vinaigrette.
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5 from 2 votes

Bacon Vinaigrette

Add an extra depth of flavor to your favorite green salads with this simple Bacon Vinaigrette recipe. I render the bacon fat, then combine it with apple cider vinegar, maple syrup and Dijon mustard, for a salad dressing that is out of this world!
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Condiment, Sauce, Seasoning
Cuisine: American, French
Keyword: easy bacon vinaigrette, simple bacon vinaigrette dressing
Servings: 6 (yields ½ cup dressing)
Calories: 117kcal
Author: Tanya Harris

Ingredients

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

Instructions

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

Notes

  • This bacon vinaigrette can be stored in the fridge. Please note that it will solidify in the fridge, but you can return it to liquid consistency by warming it slightly.
  • Remember, bacon vinaigrette is a warm dressing. Use it in salads with heartier greens, like spinach, kale, or collard green salads. 
 

Nutrition

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

Collard Green Salad

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

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

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

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

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

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

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

Ingredients

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

Salad:

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

Bacon dressing:

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

How to make collard green salad

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

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

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

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

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

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

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

A skillet filled with warm vinaigrette dressing.

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

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

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

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

Expert Tips

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

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

Flavor variations!

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

How to serve collard green salad

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

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

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

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

How to store

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

FAQs

Can you eat raw collard greens?

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

Are collard greens the same as kale?

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

What kind of vegetable is collard greens?

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

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

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

Collard Green Salad with Bacon Vinaigrette is flavor packed salad. The bitter green collards are married with sharp red onion, sweet carrots and salty feta cheese, before being dressed in the most delicious bacon salad dressing.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Salad
Cuisine: American, Southern
Keyword: collard green salad
Servings: 4
Calories: 160kcal
Author: Tanya Harris

Ingredients

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

For bacon dressing:

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

Instructions

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

Notes

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

Nutrition

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

Dehydrated Jalapenos

by Leave a Comment

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

dried jalapenos scattered about.

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

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

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

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

Jar of dehydrated jalapenos.

Ingredients

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

Tools needed for this recipe

  • Dehydrator
  • (optional) Air Fryer
  • (optional) Oven

How To Make Dehydrated Jalapenos

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

Fresh jalapenos cut into slices on a cutting board.

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

Sliced jalapenos spread around on a dehydrator.

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

Sliced jalapenos spread around on a dehydrator.

Air Fryer Instructions

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

Oven Instructions

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

Instructions for Jalapeño Powder

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

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

Expert Tips

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

How To Store Dehydrated Jalapenos

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

FAQ’s

What are dehydrated jalapeños used for?

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

Can I dehydrate other pepper varieties using the same method?

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

Can I dehydrate jalapeños without a dehydrator or oven?

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

Notes

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

Looking for more dehydrated recipes? Try these out:

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

dried jalapenos scattered about.
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No ratings yet

Dehydrated Jalapeños

Whether you prefer them as a smoky powder or crunchy flakes, dehydrated jalapeños add a new dimension to a wide range of dishes – from salsas and dressings to meats and vegetables.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Condiment, Seasoning, Snack
Cuisine: American
Keyword: dehydrated jalapenos
Servings: 2 cups
Calories: 66kcal
Author: Tanya Harris

Ingredients

  • 1 lb jalapenos

Instructions

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

Oven Instructions

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

Air Fryer Instructions

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

Notes

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

Nutrition

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

Spicy Mayonnaise

by 4 Comments

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

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

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

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

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

A Quick Look at the Ingredients

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

Tools needed for this recipe

  • Small mixing bowl
  • Storage container

How To Make Spicy Mayonnaise

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

spicy mayo ingredients added to a white bowl.

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

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

How to store spicy mayonnaise

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

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

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

Serving Suggestions

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

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

FAQ's

Can I make spicy mayo with a vegan mayonnaise substitute?

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

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

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

Can I freeze spicy mayo?

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

Note

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

Looking for more sauce recipes? Try these out:

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

pinterest image with pin this and save for later text
spicy mayonnaise mixed together and ready to serve in a white bowl.
Print Recipe
5 from 1 vote

Spicy Mayonnaise Recipe

If you're a fan of adding a little zing to your meals, you're in for a treat! Spicy mayonnaise is the perfect condiment to elevate your sandwiches, burgers, fries, and so much more.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: spicy mayonnaise
Servings: 16 servings
Calories: 97kcal
Author: Tanya Harris

Ingredients

Instructions

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

Notes

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

Nutrition

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

Steamed Shrimp

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

steamed shrimp in white bowl with lemon on side

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

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

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

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

steamed shrimp close up

A Quick Look at the Ingredients

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

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

TOOLS NEEDED

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

How to make Steamed Shrimp

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

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

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

shrimp marinating in white bowl

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

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

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

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

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

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

How to store this steamed shrimp recipe

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

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

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

Variations of this recipe

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

What is the best shrimp to use in Steamed Shrimp?

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

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

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

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

steamed shrimp in white plate with lemon in back

Tanya's Top Tips

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

Serving Suggestions

FAQs

How long does it take to steam shrimp?

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

How can I tell if the shrimp is cooked?

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

Can you steam frozen shrimp?

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

Is steaming shrimp better than boiling?

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

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

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

steamed shrimp in white bowl with lemon on side
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5 from 1 vote

Steamed Shrimp

This recipe for Steamed Shrimp has Old Bay seasoning, lemon, and a bit of hot sauce for flavor. The shrimp is perfectly cooked and full of flavor once steamed. This delectable dish is the perfect blend of taste and simplicity. 
Prep Time5 minutes
Cook Time5 minutes
10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: steamed shrimp, steamed shrimp recipe
Servings: 4 people
Calories: 86kcal
Author: Tanya Harris

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Quick and Easy Beer Cheese Dip for Pretzels

by 6 Comments

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

beer cheese dip in white bowl with pretzels surrounding it

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

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

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

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

Ingredients for Beer Cheese Dip

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

Tools Needed:

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

How to make Beer Cheese Dip

Melt butter in a saucepan over medium heat.

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

flour and butter being whisked in pan

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

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

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

Season with salt and pepper to taste.

cheese whisked into pan for dip

Serve with pretzels for dipping.

cheese dip with pretzels and beer on the side

What's the best beer to use?

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

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

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

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

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

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

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

How to keep the cheese smooth for dipping

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

whisk letting cheese dip melt off it

How to make it ahead and store

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

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

Serving Suggestions for Beer Cheese Dip

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

Notes

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

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

beer cheese dip in white bowl with pretzels surrounding it
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3.67 from 3 votes

Beer Cheese Dip for Pretzels

This amazing Beer Cheese Dip recipe is a delicious cheesy dip made with beer's smooth, subtle taste. This easy dip recipe is made on the stovetop and is ready to serve in less than 20 minutes.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Appetizer
Cuisine: American
Keyword: beer cheese dip, beer cheese dip for pretzels
Servings: 4
Calories: 303kcal
Author: Tanya Harris

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Slow Cooker Collard Greens

by 9 Comments

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

cooked collards greens in slow cooker

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

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

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

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

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

collard greens in slow cooker with spoon sticking out

Ingredients for Slow Cooker Collard Greens:

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

Tools Needed

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

How to prep Collard Greens

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

How to Make Slow Cooker Collard Greens:

Transfer the chopped greens to the slow Cooker.

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

ingredients for collard greens in the slow cooker insert

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

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

collard green in black slow cooker

How to Store Cooked Collard Greens

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

Serving Suggestions

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

Why Make Collard Greens in the Slow Cooker?

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

Make it your own

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

FAQ

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

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

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

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

Can I make this recipe vegan?

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

Can I use frozen collard greens?

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

Are slow cooker and crockpot collard greens the same thing?

Yes, a crockpot is a slow cooker.

Looking for more greens recipes? Try these out:

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

Slow Cooker Collard Greens

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Steamed Cheeseburgers

by 2 Comments

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

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

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

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

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

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

A prepared steamed cheeseburger cut in half.

Steamed Cheeseburger Ingredients

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

  • Lean ground beef - lean beef rather than regular beef will still yield a juicy burger. The process of steaming adds back the moisture that the fat would have otherwise provided.
  • Hamburger seasoning or your preferred seasoning - Use a simple salt and pepper blend, or opt for my homemade hamburger seasoning that will elevate your burger to the next level!
  • Hamburger buns - I've used split-top buns here, but feel free to use your preferred type.
  • Cheese - Our favorite is a fresh slice of cheddar cheese, but any cheese, such as provolone, Swiss, Muenster, or even a smoky Gouda, will do just fine.
  • Burger toppings and condiments- Lettuce, tomato, onion, pickles, spicy mayonnaise, ketchup, mustard, or even bacon.
Steamed cheeseburger Ingredients.
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  • Steamer basket
  • Mixing bowl for meat and seasonings

How To Make Steamed Cheeseburgers

Step 1: Gather your ingredients. Then, fill a steamer basket with 1 inch of water, ensuring the water does not touch the bottom of the basket. Bring the water to a simmer over medium heat.

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

Ground beef in a bowl.

Step 2: Divide the meat mixture into 4 equal portions, each about ¼ pound, and shape each portion into a patty that matches the size of your hamburger buns. Press your thumb in the center of each patty to create a slight indentation. This will help the patties cook evenly.

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

Raw hamburger pressed into a mold.

Step 3: Place the patties in the steamer basket in a single layer.

Cover the pot with a lid and steam the patties for about 8 minutes. While the patties are steaming, you can prepare your hamburger buns.

Split them open and lightly toast them if desired. You can also add your desired burger toppings, such as lettuce, tomato slices, onion slices, and pickles.

Raw beef patties placed into a steamer.

Step 4: After 8 minutes, remove the steamer from the heat, open the lid, and top the burgers with cheese. Cover the steamer basket and leave it covered for 1 minute.

Burgers have been steamed.
Cheese placed on top of the steamed burgers and melted.

Step 5: Assemble your steamed cheeseburgers by placing each patty with melted cheese on the bottom half of a hamburger bun. Add your desired toppings and cover with the top half of the bun.

Serve and enjoy 🙂

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

How to store steamed cheeseburgers

Storing Leftovers
Let the steamed burgers cool to room temperature, then place them in an airtight container or a resealable zip‑top bag for up to 3–4 days.

Freezing
Cool the burgers completely, wrap each patty (and its cheese) individually in plastic wrap, and seal them in a freezer-safe zip-top bag. Freeze for up to 2 months.

Thaw overnight in the refrigerator and reheat by gently steaming or microwaving until the internal temperature reaches 160 °F (71 °C).

What to serve with Steamed Cheeseburgers

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

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

Where did steamed burgers come from?

Steamed burgers are believed to have originated from Jack's Lunch in central Connecticut in the early 1900s, steamed in a copper box 18 stacks tall. If you wanted cheese, it was an additional 5 cents.

While steamed cheeseburgers aren't a common thing you'll find in restaurants around America, you can still enjoy a juicy steamed burger at the more popular Ted's Restaurant in Connecticut and some surrounding cities.

FAQ's

Are steamed cheeseburgers healthier?

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

Can frozen burger patties be steamed?

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

What is the goop that comes out of cooked burgers?

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

Tanya's Notes

  • Burgers are done when the internal temperature reaches 160°F (71 °C). Use a quick-read thermometer to check the temperature.
  • If you don't have a steamer pot, add 1 inch of water to a Dutch oven or deep skillet, bring to a simmer, then set a folding steamer basket just above the waterline—patties shouldn’t sit in liquid. A tight‑fitting lid is key for even, moist heat.

Looking for more delicious recipes? Try these out:

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

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

Steamed Cheeseburgers

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

Equipment

Ingredients

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

Instructions

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

Notes

Notes: Burgers are done when the internal temperature reaches 160 degrees Fahrenheit (74°C). Use a quick-read thermometer to check the temperature.

Nutrition

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

Hamburger Seasoning

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

Hamburger seasoning in a small white dish.

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

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

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

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

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

Ingredients for Hamburger Seasoning

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

Tools needed for this recipe

  • Small bowl for mixing
  • Airtight container for storage

How To Make Hamburger Seasoning

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

hamburger seasoning ingredients in a bowl before being mixed.

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

Hamburger seasoning in a small white dish.

How to store hamburger seasoning

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

How to use your homemade burger seasoning mix

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

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

Burger cooking methods

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

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

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

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

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

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

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

FAQ's

Can homemade hamburger seasoning be used for other dishes?

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

Are there any alternatives to homemade hamburger seasoning?

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

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

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

Notes

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

Looking for other seasonings? Try these out:

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

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

Hamburger Seasoning Recipe

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

Ingredients

Instructions

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

Notes

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

Nutrition

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

Dehydrated Mango (How to make Dried Mangoes)

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

dehydrated mango slices on a white plate

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

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

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

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

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

Ingredients for Dehydrated Mango

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

Tools Needed or Recommended

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

How to make Dehydrated Mango

My preferred method is to use a dehydrator.

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

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

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

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

fresh mango slices on dehydrator tray

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

dried mango slices on dehydrator tray

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

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

To make Dehydrated Mango in an Oven

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

To make Dehydrated Mango in an Air Fryer

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

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

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

Expert Tips

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

What are Dried Mangoes?

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

dehydrated mango on dehydrator trays

Why should you make your own dehydrated mango?

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

How to store Dehydrated Mangoes

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

What to do with Dried Mango Chips

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

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

FAQs

How long does dehydrated mango last?

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

Do you need to refrigerate dehydrated mango?

No.

Is dehydrated mango healthy?

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

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

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

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

Dehydrated Mango (How to make Dried Mangoes)

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

Equipment

Ingredients

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

Instructions

Dehydrator Instructions

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

Oven Instructions

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

Air Fryer Instructions

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

Notes

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

Nutrition

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

Peach Cobbler Cocktail

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

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

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

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

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

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

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

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

Cocktail ingredients

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

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

How to make a Peach Cobbler Cocktail

On a small plate, spread a layer of brown sugar and crushed graham crackers. In another small plate, add a teaspoon of peach whiskey. I use a mini blender to crush my graham cracker crumbs and combine it with the brown sugar.

Crushed graham crackers and brown sugar blitzed to a smooth crumb in a blender.
A black dish filled with sugar and Graham cracker crumbs and a second dish filled with whiskey with a glass rim being set into the whiskey.

Take the rim of your cocktail glass and dip it in the teaspoon of peach whiskey and then into the crushed graham crackers, coating the rim. Set the glass aside.

A cocktail class being coated in Graham cracker sugar around the rim.

In a cocktail shaker, combine 2 ounces of peach whiskey, Baileys, and Cointreau. Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 15-20 seconds until all ingredients have been thoroughly mixed and chilled.

A black cocktail shaker, being shaken.

Strain the mixture from your shaker into the rimmed glass. 

Peach cobbler cocktail being sieved through a cocktail shaker into a cocktail glass.

Garnish by sprinkling a pinch of nutmeg over the glass. Enjoy.

Peach cobbler cocktail in a Graham cracker sugar rimmed glass, garnished with a slice of fresh peach, with a black cocktail shaker, a bottle of peach whiskey and whole peaches set alongside.

Expert Tips

These tips will help you make the best Peach Cobbler Cocktail recipe you've ever tried. 

  • If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and shake to combine.
  • Don't add the ice cubes until you are ready to serve; otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem. Increase the recipe and prepare in a large pitcher rather than a cocktail shaker.

Flavor variations

  • For the orange liqueur, I use Cointreau, but you can use Grand Marnier or any other orange liqueur.
  • For extra garnish, add a thinly sliced peach to the rim of the glass, or a twist of orange zest.
Peach cobbler cocktail in a Graham cracker sugar rimmed glass, garnished with a slice of fresh peach, with a black cocktail shaker, a bottle of peach whiskey and whole peaches set alongside.

FAQs

What is peach whiskey?

Peach whiskey has been flavored with fresh peaches, which brings a layer of fruity sweetness to the whiskey.

Is triple sec the same as Cointreau?

Cointreau is a triple sec. It is a good quality orange liqueur with a great orange flavor. Triple secs vary in quality and strength. Cointreau has a lovely smooth flavor of sweet oranges, which works flawlessly in this sidecar cocktail recipe.

If you have tried this Peach Cobbler recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Peach cobbler cocktail in a Graham cracker sugar rimmed glass, garnished with a slice of fresh peach, with a bottle of peach whiskey set alongside.
Print Recipe
5 from 1 vote

Peach Cobbler Cocktail

This delicious Peach Cobbler cocktail. combines the sweet flavors of peach whiskey, with Baileys Irish cream and a dash of citrus flavor with Cointreau. The result is a rich and creamy cocktail, with the subtle sweetness of peaches, and warming back notes of whiskey.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: peach cobbler cocktail, peach cobbler cocktail recipe, peach cocktail, peach cocktail recipe
Servings: 1 cocktail
Calories: 278kcal
Author: Tanya Harris

Equipment

Ingredients

  • brown sugar for rimming glass
  • crushed Graham Crackers for rimming glass
  • 2 oz peach whiskey I use Crown Royal Peach - plus 1 teaspoon extra for rimming glass
  • 1 oz Baileys
  • ½ oz Cointreau
  • ice cubes for shaking cocktail
  • pinch ground nutmeg for garnish

Instructions

  • On a small plate, spread a layer of brown sugar and crushed graham crackers. In another small plate, add a teaspoon of peach whiskey. Take the rim of your cocktail glass and dip it in the teaspoon of peach whiskey and then into the crushed graham crackers, coating the rim. Set the glass aside.
  • In a cocktail shaker, combine peach whiskey, Baileys, and Cointreau. Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 15-20 seconds until all ingredients have been thoroughly mixed and chilled.
  • Strain the mixture from your shaker into the rimmed glass.
  • Garnish by sprinkling a pinch of nutmeg over the glass. Enjoy.

Notes

For extra garnish, add a thinly sliced peach to the rim of the glass.

Nutrition

Calories: 278kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.01g | Cholesterol: 0.01mg | Sodium: 1mg | Potassium: 5mg | Sugar: 10g | Calcium: 0.1mg | Iron: 0.02mg

Roasted Okra

by 8 Comments

My Crispy Roasted Okra is a classic Southern side dish. In a few steps I show you how to cook okra in the oven, with a simple spice blend of salt, black pepper, garlic powder and smoked paprika. This is one of those easy side dishes you will come back to again and again.

A white serving platter with roasted okra.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Oven roasted okra features regularly in my family meal planning, as this easy side dish can be prepared, cooked and on the table in just 25 minutes. Okra is great at absorbing flavor so I like to add extra layers of subtle spicing, before roasting the okra in the oven.

The main complaint with okra is that it can be slimy. So, if you've not cooked okra before, but would like to give it a try it, this is a great place to start, as there is nothing slimy about this side dish.

Roasted in the oven, this okra has a lot of flavor and a bit of crispiness. It's the perfect easy and tasty side dish.

For a completely different way to cook okra, try my Stewed Okra and Tomatoes.

Ingredients

Here's what you will need to make the best roasted okra:

  • Okra - fresh okra, sliced into ½ inch pieces.
  • Olive oil - or similar flavored oil.
  • Kosher salt
  • Garlic powder
  • Black pepper
  • Smoked paprika
Roasted okra recipe ingredients.

How to roast okra

Preheat your oven to 450°F (232°C). 

Wash and thoroughly dry the okra, before slicing into ½ inch pieces.

Whole okra being dried on a kitchen towel.
A chopping board with knife and whole and sliced okra, with a silver bowl of sliced okra pieces set alongside.

Place the sliced okra in a large mixing bowl. Drizzle the olive oil over the okra, ensuring all pieces are coated. Next, sprinkle the kosher salt, garlic powder, black pepper, and smoked paprika over the okra. Toss everything together until the okra is evenly coated with the oil and seasonings.

A silver bowl filled with sliced okra, covered in a blend of salt and spices.

Spread the okra pieces in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast the okra for 15-18 minutes or until the okra is tender and lightly browned. You can stir or flip the okra halfway through cooking to ensure even roasting, but this is optional.

An oven proof baking sheet with pieces of spiced okra spread over.

 Remove the baking sheet from the oven and let the okra cool for a few minutes. Taste and adjust seasoning if necessary.

A baking sheet with roasted okra.

Expert Tips

These tips will help you make the best roasted okra you've ever tried. 

  • Make sure the okra is dry before roasting for best results.
  • Use regular olive oil to roast okra, rather than extra virgin olive oil which has too low a burn temperature.
  • Line a baking sheet with parchment paper for easy clean-up.
  • Lay the okra out in a single layer on the baking sheet, you want it to roast, not steam in the oven.

Flavor variations

  • I've used olive oil, but sunflower oil, avocado oil, or a similar oil will work too.
  • Adapt the spicing to suit your tastes, add ground cumin or coriander.
  • If you like your food extra spicy, add some red pepper flakes.
  • I prefer to use fresh okra, if using frozen okra try and find pre-cut slices, as it's very hard to chop okra when it's frozen. Also if using frozen okra I recommend adding an extra 10-12 minutes in the oven to allow it time to crisp up.

How to serve roasted okra

Oven roasted okra is a great side dish, I will often serve it with a wedge of fresh lemon to squeeze over. Crispy roasted okra is great with Southern dishes like my Southern Meatloaf, or my Air Fryer Lemon Garlic Shrimp.

I also serve okra alongside turkey burgers or grilled meats, or for something a little different try is with spicy dishes like my Jamaican Curry Shrimp.

A white serving platter with roasted okra.

How to store

To refrigerate: Roasted okra is a vegetable that is best served hot from the oven. However, leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

To freeze: Once cooked and cooled, place the okra into an airtight container and store in the freezer for up to 3 months. When ready to enjoy you can cook in a hot oven from frozen.

FAQs

What does okra taste like?

Okra has a lovely fresh, grassy, slightly sweet flavor.

How do you cook okra so it's not slimy?

The trick when cooking okra is to make sure you get it nice and dry before you start cooking. Leave any moisture there and it will be slimy. I wash and thoroughly dry okra before cooking it, and I like to roast okra in the oven, which results in crispy okra every time.

Is okra a fruit or a vegetable?

Although treated like a vegetable in terms of how it is flavored and cooked, Okra is actually a fruit. It is the seed pod of the plant.

If you have tried this roasted okra recipe, or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A white serving platter with roasted okra.
Print Recipe
4.80 from 5 votes

Roasted Okra Recipe

Crispy Roasted Okra is a classic Southern side dish. In a few steps you are shown how to cook okra in the oven, with a simple spice blend of salt, black pepper, garlic powder and smoked paprika.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: crispy roasted okra, easy oven roasted okra, oven roasted okra, roasted okra
Servings: 4
Calories: 103kcal
Author: Tanya Harris

Ingredients

  • 1 lb fresh okra rinsed, dried, and sliced in ½ inch pieces
  • 2 tablespoon olive oil
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika

Instructions

  • Preheat your oven to 450°F (232°C).
  • Place the sliced okra in a large mixing bowl. Drizzle the olive oil over the okra, ensuring all pieces are coated. Next, sprinkle the kosher salt, garlic powder, black pepper, and smoked paprika over the okra. Toss everything together until the okra is evenly coated with the oil and seasonings.
  • Spread the okra pieces out in a single layer on a large baking sheet. Place the baking sheet in the preheated oven and roast the okra for 15-18 minutes, or until the okra is tender and lightly browned. You can stir or flip the okra halfway through cooking to ensure even roasting, but this isn't essential.
  • Remove the baking sheet from the oven and let the okra cool for a few minutes. Taste and adjust seasoning if necessary.

Video

Notes

Make sure the okra is dry before roasting for best results.

Nutrition

Calories: 103kcal | Carbohydrates: 9g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 590mg | Potassium: 357mg | Fiber: 4g | Sugar: 2g | Vitamin A: 936IU | Vitamin C: 26mg | Calcium: 96mg | Iron: 1mg

Watermelon Martini

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This watermelon martini combines the sweet, refreshing flavors of watermelon with an explosion of citrus from lime juice, served in a martini glass and garnished with a thin slice of watermelon. It's the perfect summer cocktail! This post is intended for an audience 21 and over only.

watermelon martini, in glass, in front of sliced watermelon

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I love the summer, especially the summer fruit and cocktails. So it was a must that I share this easy and delicious watermelon martini.

Made with the sweet and zesty combination of watermelon juice and schnapps, this is a cocktail that will surely impress your friends. With the vibrant hue of ripe watermelon, this watermelon martini cocktail is invigorating, light, and perfect for summer.

If you love watermelon, be sure to try my other watermelon drinks, like watermelon juice or watermelon mimosas.

Watermelon Martini Recipe Ingredients

  • Vodka – Just use a regular unflavored vodka for this recipe.
  • Watermelon schnapps – I’ve used DeKuyper watermelon schanpps.
  • Watermelon juice – Easy to make by adding watermelon chunks to a blender. Blend and then strain.
  • Lime Juice – From fresh limes.
  • Simple Syrup – A homemade mixture of simple syrups works great. You could also use store-bought simple syrup if you prefer.
  • Ice cubes – These are only used in the cocktail shaker and are not to be served with the drink.
ingredients to make a watermelon martini on a red table

Tools needed for this recipe

  • Cocktail Shaker
  • Martini Glass
  • Blender - for making watermelon juice.

How To Make A Watermelon Martini

Pour in the vodka, watermelon juice, watermelon schnapps, lime juice, and simple syrup into a cocktail shaker.

Fill a cocktail shaker halfway with ice.

Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.

hand shaking black cocktail shaker

Strain the mixture into a chilled martini glass.

watermelon martini being poured into martini glass

Garnish with a slice of a small watermelon. Serve immediately. 

Watermelon Martini Recipe Variations

  • Spicy Watermelon Martini – Add a slice or 2 of fresh muddled jalapeño to the cocktail.
  • Watermelon Mint Martini – Add some fresh mint leaves to the cocktail.
  • Watermelon Cucumber Martini – Sub 1 ounce of watermelon juice for cucumber juice.

How to keep your martini chilled

For a chilled cocktail glass you can either let it sit in the refrigerator or freezer for a few hours. Or if you’re making a martini on the fly, simply add a couple of ice cubes to the glass while you prepare the drink. Dump out the ice cubes before adding the cocktail.

Keeping most of your ingredients chilled in the refrigerator will keep your martini cool longer. While it isn’t necessary to keep the ingredients in the fridge, if you know your drink doesn’t contain ice, it might be a good idea to chill them beforehand.

watermelon martini in martini glass, on top of coaster

Delicious Food To Serve With Watermelon Martinis

Having a party and serving drinks? Enjoy some delicious snacks to go along with your martini!

Dip – This easy and cheesy queso dip is the perfect dip to go along with this martini.

Air Fryer Fried Pickles – The perfect quick appetizer to serve along with this drinks.

Fried chicken sliders - A tasty snack to enjoy with a martini. They are small sandwiches that you can hold in your hand.

Expert Tips for Martini

These tips will help you make the best Watermelon Martini recipe you’ve ever tried. 

  • If you don’t have a shaker, you can combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, add the ice and stir well.
  • Serving more people, no problem. Increase the recipe and prepare in a large jug rather than a cocktail shaker.
  • If buying a whole watermelon, make sure to pick a watermelon that is ripe and sweet.

Notes

  • Before beginning, ensure the ingredients are thoroughly mixed in a cocktail shaker with ice. This not only chills the drink but allows its flavors to mingle into one delicious cocktail.

Looking for more cocktail recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

watermelon martini, in glass, in front of sliced watermelon
Print Recipe
5 from 1 vote

Watermelon Martini

This watermelon martini combines the sweet, refreshing flavors of watermelon with an explosion of citrus from lime juice, served in a martini glass and garnished with a thin slice of watermelon. It's the perfect summer cocktail!
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: watermelon martini
Servings: 2 drinks
Calories: 307kcal
Author: Tanya Harris

Equipment

Ingredients

  • 4 oz vodka
  • 4 oz watermelon juice
  • 4 oz watermelon schnapps
  • 2 Tablespoons lime juice
  • 1 teaspoon simple syrup
  • Watermelon slice garnish
  • Ice

Instructions

  • Pour in the vodka, watermelon juice, watermelon schnapps, lime juice, and simple syrup into a cocktail shaker.
  • Fill a cocktail shaker halfway with ice.
  • Secure the lid on the shaker and shake vigorously for about 10-15 seconds, or until the outside of the shaker becomes frosty and cold.
  • Strain the mixture into two chilled martini glass.
  • Garnish with a slice of small watermelon. Serve immediately.

Notes

  • Before beginning, thoroughly mix the ingredients in a cocktail shaker with ice. This chills the drink and allows its flavors to mingle into one delicious cocktail.
  • This drink recipe makes two cocktails. If you prefer one, cut the ingredients in half. 

Nutrition

Calories: 307kcal | Carbohydrates: 21g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 330IU | Vitamin C: 9mg | Calcium: 7mg | Iron: 0.3mg

Homemade Dehydrated Limes

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These homemade dehydrated limes are the perfect preserved citrus to have on hand. Make them at home in your dehydrator, air fryer, or oven.

dehydrated limes in glass container with other limes around

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

Imagine adding citrus flavor to your favorite dishes and drinks without the hassle of slicing and juicing fresh limes. Dehydrated limes are the answer!

They add a unique taste to your culinary creations, offer a long shelf life, and are easy to store. The process of dehydrating limes is straightforward. You only need to slice, spread on a dehydrator, and dehydrate until dry.

Once you dehydrate limes, you can use them for many things. I like to add dehydrated limes to cocktails or add them to water for refreshing lime water.

Once you start dehydrating your fruit, you'll want to dehydrate everything. Check out these dehydrated strawberries if you love dried fruit.

Ingredients

  • Fresh limes - washed and dried.
fresh limes on white kitchen towel

Tools Needed

How to Dehydrate Limes

Cutting the Limes

To achieve the perfect thickness and consistency when slicing limes for dehydration, use a sharp knife or mandoline. When using a mandoline, wear a protective cutting glove to prevent accidents. To make slicing easier, cut the end of the lime to give yourself a flat surface before placing it on the mandoline or slicing with a knife.

limes sliced with a mandolin

Even slicing is essential for uniform drying, so take your time and ensure each slice is approximately ⅛-1/4 inch thick. Properly sliced limes will result in evenly dried lime slices, ready for various creative uses.

How to Dehydrate Limes in a Dehydrator

Using a dehydrator is my favorite method for dehydrating limes, as it provides optimal control over temperature and drying times. To use a dehydrator for lime dehydration, first place evenly sliced limes on the dehydrator trays, ensuring they are not touching each other. Set the dehydrator to a temperature of 125°F / 40°C, highly recommended for dehydrating limes.

Drying times can range from 8-12 hours, depending on the thickness of the lime slices and the dehydrator’s efficiency.

Once the lime slices are thoroughly dried, remove them from the dehydrator and let them cool before storing them in an airtight container.

fresh limes on dehyrator tray
dried limes on dehydrator tray

Other Methods for Dehydrating Limes

Air Fryer

Many air fryers have dehydrator functions. To dehydrate limes in the air fryer, set the temperature to 125 degrees Fahrenheit. Dehydrate for 6-10 hours until the limes are dried.

Oven

To use an oven for lime dehydration, preheat it to a low temperature of 175 degrees Fahrenheit. Place evenly sliced limes on parchment paper-lined baking trays, ensuring they are not touching each other.

Dry the lime slices for about 2-4 hours, flipping them every 30 minutes to ensure even drying. Keep an eye on the lime slices as they dry, as oven temperatures may vary.

When you place lime slices on the fully dried tray, remove them from the oven and let them cool before storing them in an airtight container.

The best Limes to use

Late winter and early spring are the best times to purchase fresh limes, ensuring you get the most flavorful and juicy citrus for dehydration.

When selecting limes for dehydration, it’s essential to look for ones free of blemishes and with a uniform green color. The skin should be smooth and glossy, indicating freshness. Remember, fresh limes are essential for achieving the best results in your dehydrated lime adventure.

I also like my dehydrated limes to have some juice in them. Give them a slight squeeze to ensure they are ripe and filled with wonderful lime juice. Even though it'll be dehydrated, these limes have the best flavor.

How to store

Using airtight containers, such as glass jars or plastic containers with tight-fitting lids, is the best for storing dehydrated limes. They help keep the limes dry and prevent moisture from entering the container.

To further ensure moisture control, add a food-safe silicone pack to the storage container to absorb any accumulated moisture.

Properly stored dehydrated limes can last up to a year, providing a long-lasting source of citrus flavor for your culinary creations.

dehydrated limes in glass container

How to use Dehydrated Limes

Dehydrated limes offer a world of exciting possibilities for culinary and beverage applications.

  • Add a burst of citrus flavor to sweet and savory dishes
  • Enhance cocktails, mocktails, and teas. I like to pop one in my water bottle in the mornings.
  • Turn the limes into ground lime powder by running it through a blender. Add it to soups and stews, providing a tangy flavor.
  • Try using dehydrated lime slices as a garnish.
glass of water with ice with dried lime on top and dried limes in background

How to rehydrate dried limes

To rehydrate them, add them to water and allow them to soak for a couple of hours. I tend to use dried limes without rehydrating them first.

Dehydrating Limes Turning Brown

Dehydrated limes will sometimes turn brown after storage. This is normal and does not affect the flavor of the limes.

Also, if limes are dehydrated at a higher temperature, they will turn brown during the dehydrated phase. It's best to keep the temperature at 125 degrees Fahrenheit / 40°C or below when dehydrating.

Mold Prevention

Store your dehydrated limes in an airtight container in a cool, dry place with plenty of air circulation to avoid mold growth.

dehydrated limes laying on white table

Frequently Asked Questions

What are dehydrated limes good for?

Everything! They're great for storing limes for long term use. Use them to flavor water, cocktails, or mocktails. You can also use them for garnish. You can also try using the dehydrated zest in dry rubs and seasonings for grilling or whatever else you cook up.

How long do dehydrated limes last?

Dehydrated limes can last up to a year and a half as long as they are properly stored. Store them in an airtight container, in a cool, dry place.

Do dehydrated limes go bad?

Yes, dehydrated limes can go bad eventually if not stored properly. For optimal freshness, they should be kept in an airtight container in a cool, dry place for up to a year.

What is the ideal thickness for slicing limes for dehydration?

For ideal dehydration results when slicing limes, a thickness of ⅛- ¼ inch is recommended! That’s just enough to give your dehydrated limes that perfect flavor and crunch.

dehydrated limes in glass container with other limes around
Print Recipe
5 from 1 vote

Homemade Dehydrated Limes

These homemade dehydrated limes are the perfect preserved citrus to have on hand. Make them at home in your dehydrator, air fryer, or oven.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Dried Fruit
Cuisine: American
Keyword: dehydrated lime, dehydrated limes
Servings: 36
Calories: 3kcal
Author: Tanya Harris

Equipment

Ingredients

  • 6 Fresh limes washed, dried, and cut into ⅛-¼ inch even slices

Instructions

Dehydrator Method

  • Place evenly sliced limes on the dehydrator trays, ensuring they are not touching each other. Set the dehydrator to a temperature of 125°F / 40°C.
  • Dry for 8-12 hours, depending on the thickness of the lime slices and the dehydrator’s efficiency.
  • Once the lime slices are thoroughly dried, remove them from the dehydrator and let them cool before storing them in an airtight container.

Air Fryer Method

  • Place evenly sliced limes in the air fryer basket, ensuring they are not touching each other. set the temperature to 125 degrees Fahrenheit. Dehydrate for 6-10 hours until the limes are dried.

Oven Method

  • Preheat oven to a low temperature of 175 degrees Fahrenheit. Place evenly sliced limes on parchment paper-lined baking trays, ensuring they are not touching each other.
  • Dry the lime slices for about 2-4 hours, flipping them every 30 minutes to ensure even drying. Keep an eye on the lime slices as they dry, as oven temperatures may vary.
  • When you place lime slices on the thoroughly dried tray, remove them from the oven and let them cool before storing them in an airtight container.

Notes

  • Dehydrated limes can be stored properly for 12-18 months. Store them in an airtight container, in a cool, dry place.

Nutrition

Calories: 3kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.02g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.002g | Sodium: 0.2mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg

Watermelon Juice

by Leave a Comment

This Watermelon Juice recipe is super simple and results in the most delicious fruity drink. I combine fresh watermelon juice with freshly squeezed lime juice to produce a refreshing drink that is pure sunshine in a glass.

Two glasses filled with watermelon juice with a jug of watermelon juice and slices of lime set alongside.

This post contains affiliate links, please read my full disclaimer here.

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

In this recipe I show you how to make watermelon juice with a blender in a matter of minutes. Blitz it up, strain through a sieve into a pitcher, then leave in the refrigerator to chill for a couple of hours. It really is that simple.

I love a glass of this fresh tasting juice for breakfast, and often serve a pitcher of it at family brunch get together's. However, it is also the ideal non-alcoholic drink to cool you down on a hot summers day.

This delicious fresh juice also makes a great cocktail mixer, try it with sparkling champagne or prosecco in my Watermelon Mimosa.

If you love fresh juices, try some of my favorite recipes: my Tamarind Juice, Beet Carrot Apple Juice, Cucumber Ginger Juice, or my Jamaican Style Carrot Juice.

Ingredients

Here's what you will need to make this fresh squeezed juice:

  • Watermelon - use seedless watermelon as you don't want to have to pick out the large seeds.
  • Lime - I use freshly squeezed lime juice as it has the best flavor.
Half of a fresh watermelon.
A glass bowl filled with diced watermelon.

How to make Watermelon Juice

Place the watermelon cubes and lime juice into a blender.

A blender jug filled with diced watermelon.

Blend the watermelon on medium speed for 15-20 seconds until you have a smooth, juice-like consistency. 

A blender jug filled with blended watermelon.

Strain the juice through a fine mesh strainer into a pitcher, discarding any pulp.

Watermelon juice being poured through a fine sieve into a glass jug.

Refrigerate and serve cold.

A glass jug filled with watermelon juice with wedges of fresh watermelon and slices of lime set alongside.

Expert Tips

These tips will help you make the best watermelon juice you've ever tried. 

  • Ripe watermelons tend to be very sweet. If your watermelon is not sweet enough, add 1-2 tablespoons of Simple Syrup to the juice.
  • Allow the juice to chill in the refrigerator for at least 2 hours before serving.
  • For the best flavor, always served cold, straight from the refrigerator.

Flavor variations

  • Swap the lime juice for freshly squeezed lemon or orange.
  • One of my favorite watermelon juice combinations is to add some fresh mint leaves.
  • Mix the fresh juice with sparkling water for a touch of fizz.
  • Or, for an alcoholic twist, swap sparking water for champagne or prosecco (or any other sparkling white wine).
  • You can use this same process to juice other fruits, try melon, cucumber or mango.
A glass filled with watermelon juice with a jug of watermelon juice, wedges of fresh watermelon and slices of lime set alongside.

FAQs

How do you store watermelon juice after juicing?

Once juiced, store in a covered pitcher in the refrigerator for up to 4 days. You might need to stir the juice before serving if it has sat in the refrigerator for a day or two.

Can you freeze fresh watermelon juice?

Yes, absolutely. Pour the juice into an airtight container, making sure you leave some space at the top to allow the juice to expand when frozen. To enjoy it at its best, use the juice within 2 months of freezing.

Is homemade watermelon juice healthy?

Yes! Fresh watermelon is rich in amino acids and contains high levels of the powerful antixoidant lycopene; and lime is rich in antioxidants and contains high levels of vitamin C. This fresh squeezed juice contains no artificial coloring's or preservatives.

Can you put watermelon through a juicer?

Yes you can, in fact if you have a juicer it is much easier as the pulp and seeds will end up in the pulp container so there will be no need to sieve it.

If you have tried this fresh juice recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Two glasses filled with watermelon juice with a jug of watermelon juice and slices of lime set alongside.
Print Recipe
5 from 1 vote

Watermelon Juice

Watermelon Juice is super simple and results in the most delicious fruity drink. Combine fresh watermelon juice with freshly squeezed lime juice to produce a refreshing drink that is pure sunshine in a glass.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American, Southern
Keyword: best watermelon juice, fresh watermelon juice, homemade watermelon juice, watermelon and lime juice, watermelon juice
Servings: 6
Calories: 92kcal
Author: Tanya Harris

Ingredients

  • 12 cup seedless watermelon cubes
  • 2 tablespoon fresh lime juice

Instructions

  • Place the watermelon cubes and lime juice into a blender.
  • Blend the watermelon on medium speed for 15-20 seconds until you have a smooth juice-like consistency.
  • Strain the watermelon juice through a fine mesh strainer into a pitcher, discarding any pulp.
  • Refrigerate and serve cold.

Notes

Ripe watermelons tend to be very sweet. If your watermelon is not sweet enough, add 1-2 tablespoons of Simple Syrup to the juice.

Nutrition

Calories: 92kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 346mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1732IU | Vitamin C: 26mg | Calcium: 22mg | Iron: 1mg