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Jerk Fish

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

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

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

Ingredients

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

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

How to make Jamaican jerk fish

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

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

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

fish marinating in jerk marinade

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

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

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

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

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

Other methods for cooking Jamaican jerk fish

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

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

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

Expert Tips

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

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

Flavor variations

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

What to serve with jerk fish

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

How to pick whole fresh fish from the market

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

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

How to store

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

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

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

FAQs

Why soak fish in vinegar before cooking?

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

What fish is best for grilling?

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

How long will it take to cook a whole snapper?

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

Is jerk marinade really spicy?

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

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

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

Jerk Fish

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Dehydrated Strawberries

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

dehydrated strawberries on white board

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

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

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

Ingredients

Strawberries - fresh, ripe strawberries work best for dehydrating.

fresh strawberries in colander

Tools Needed for Dehydrating:

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

How to Prepare Strawberries for Dehydrating

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

How to Dehydrate Strawberries in a Dehydrator

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

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

fresh sliced strawberries on dehydrator rack
dehydrated strawberries on dehydrator rack

How to Dehydrate Strawberries in an Oven

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

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

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

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

How to Dehydrate Strawberries in an Air Fryer

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

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

How to Store Dehydrated Strawberries

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

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

dehydrated strawberries in glass jar

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

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

Selecting the Ideal Strawberries

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

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

How to use Dehydrated Strawberries

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

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

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

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

strawberry powder in glass jar

How Can I Stop Berries From Turning Brown When Dehydrating

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

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

Conditioning Dehydrated Strawberries

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

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

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

Rehydration Process

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

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

Frequently Asked Questions

What are the taste and texture characteristics of dehydrated strawberries?

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

Are whole strawberries suitable for dehydration?

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

What is the best temperature for dehydrating strawberries?

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

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

dehydrated strawberries on white board
Print Recipe
5 from 1 vote

Dehydrated Strawberries

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

Equipment

Ingredients

  • 1 lb strawberries

Instructions

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

Dehydrator Instructions

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

Oven Instructions

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

Air Fryer Instructions

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

Notes

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

Nutrition

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

Quick Pickled Strawberries

by 2 Comments

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

Fresh strawberries in a bowl.

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

A mason jar full of fresh pickled strawberries.

Pickled Strawberry Ingredients

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

Tools needed for this recipe

  • Small saucepan
  • Mason Jar

How To Make Pickled Strawberries

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

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

Pickling ingredients added to a saucepan.

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

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

Strawberries added to the mason jar.

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

pickling liquid added to the mason jar.

How to store pickled strawberries

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

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

Dark or White Balsamic Vinegar?

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

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

Try champagne vinegar or rice vinegar for other flavor profiles.

Fresh strawberries in a bowl.

How to serve pickled strawberries

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

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

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

FAQ's

What are the best fruits to pickle?

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

Expert Tips

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

Looking for more pickled recipes? Try these out:

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

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

Quick Pickled Strawberries

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Watermelon Mimosa

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

Garnished and ready to serve watermelon mimosa.

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

Garnished and ready to serve watermelon mimosa.

Ingredients

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

Tools needed for this recipe

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

Homemade Watermelon Juice

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

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

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

watermelon juice being strained.

How To Make A Watermelon Mimosa

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

champagne being poured into glass

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

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

Garnished and ready to serve watermelon mimosa.

Repeat these steps with the other champagne flute.

Watermelon Mimosa Recipe Variations

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

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

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

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

Garnished and ready to serve watermelon mimosa.

Delicious Snacks To Serve With A Watermelon Mimosa

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

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

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

Expert Tips

Follow these tips for the tastiest watermelon mimosas!

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

Looking for more cocktail recipes? Try these out:

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

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

Watermelon Mimosa

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

Equipment

  • 2 Champagne flutes

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Sour Apple Martini

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

Garnished and ready to serve sour apple martini.

Apple Martini Recipe Ingredients

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

Tools needed for this recipe

  • Cocktail Shaker
  • Martini Glass

How To Make A Sour Apple Martini

Fill a cocktail shaker halfway with ice.

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

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

Shaking the cocktail in a cocktail shaker.

Strain the mixture into a chilled martini glass.

Pouring the drink into a martini glass.

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

Apple Martini Recipe Variations

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

How to keep your martini chilled

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

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

Garnished and ready to serve sour apple martini.

Delicious Food To Serve With Apple Martinis

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

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

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

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

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

Expert Tips

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

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

Notes

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

Looking for more cocktail recipes? Try these out:

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

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

Sour Apple Martini

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Sweet and Sour Mix

by Leave a Comment

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

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

Ingredients

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

How to make Sweet and Sour Mix

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

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

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

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

Add these to an airtight container with a lid.

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

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

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

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

Other ways to heat the sweet and sour mix

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

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

Expert Tips

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

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

Flavor variations

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

Serving suggestions

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

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

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

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

How long does the homemade sweet and sour mix last?

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

FAQs

What is in the sweet and sour mix?

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

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

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

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

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

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

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

Sweet and Sour Mix

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Bourbon Martini

by Leave a Comment

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

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

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

Bourbon Martini Cocktail Ingredients

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

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

How to Make a Martini with Bourbon

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

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

Black cocktail shaker being shaken.

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

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

Garnish with cocktail cherries if desired. Enjoy.

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

Expert Tips

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

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

Flavor variations

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

FAQs

Is a martini the same as a Manhattan?

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

What do you mix bourbon with?

Bourbon is a distilled American whiskey made with corn. It goes well with a variety of different mixers, including cola, ginger beer, water, or soda. It also makes a mean cocktail.

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

A bourbon martini cocktail in a cocktail glass served with two cocktail cherries, with a bottle of bourbon and cocktail shaker in the background.
Print Recipe
5 from 1 vote

Bourbon Martini

A Bourbon Martini is a delicious drink, as the smoky bourbon works really well with the sweet vermouth. Add a touch of sour mix and the result is a refreshing, sour, yet sweet and smoky cocktail that any bourbon lover will enjoy.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: American
Keyword: bourbon manhattan, bourbon martini, classic bourbon martini, how to make a martini with bourbon
Servings: 1
Calories: 208kcal
Author: Tanya

Ingredients

  • 2 oz bourbon I used Woodford Reserve
  • 1 oz sweet vermouth
  • 2 dashes Angostura bitters
  • ½ oz sour mix
  • ice for cocktail shaker
  • cocktail cherries for garnish

Instructions

  • In a cocktail shaker, combine bourbon, sweet vermouth, Angostura bitters, and sour mix.
  • Fill your shaker halfway with ice, secure its lid tightly, and vigorously shake for about 20 seconds until all ingredients have been thoroughly mixed and chilled.
  • Strain the mixture from your shaker into a martini glass, making sure any stray pieces of ice don't escape!
  • Garnish with cocktail cherries if desired. Enjoy.

Notes

A classic martini contains gin and vermouth. For this recipe, I used bourbon instead of gin and added a bit of sour mix.

Nutrition

Calories: 208kcal | Carbohydrates: 12g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 15mg | Potassium: 84mg | Sugar: 10g | Calcium: 6mg | Iron: 0.1mg

Baked Sweet Potato Slices

by Leave a Comment

If you are looking for a great-tasting side, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil, which blends sweet, spicy, and salty flavors, which will have everyone coming back for more!

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Say hello to my delicious sweet potato side dish. With this easy vegetable side dish, hands-on prep time is minimal. I start by slicing the sweet potato into rounds which cuts the cooking time right down, making this a quick and easy side to prepare and cook, ideal for busy weeknight dinners.

These crispy sweet potato slices are a tasty change to your usual potato sides and a healthier option. There's no excess oil or salt in this dish.

If you love sweet potatoes as much as we do, be sure to try my Air Fryer Sweet Potato Wedges, Mashed Sweet Potatoes, and Southern Candied Sweet Potatoes too!

Ingredients

Here's what you will need to make the roasted sweet potato slices:

  • Sweet potato - you can use any color of sweet potato in this recipe.
  • Olive oil - or any other light-flavored oil.
  • Brown sugar
  • Kosher salt
  • Ground cinnamon
  • Dried rosemary
  • Ground black pepper
  • Ground nutmeg
  • Maple syrup - or substitute with other unrefined sugar like honey or agave syrup.
Baked sweet potato recipe ingredients set out in individual bowls.

How to make Baked Sweet Potato Slices

Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.

Slice the sweet potatoes into ½-inch rounds. Try to keep the slices even for consistent cooking.

Toss the sweet potato rounds in a large bowl with olive oil, ensuring each round is well coated.

In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.

A glass bowl filled with sweet potato rounds covered in oil, spices, salt and sugar.

Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.

Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.

Sweet potato rounds coated in a spiced oil, set onto a prepared baking sheet ready for the oven.

Continue baking for 10-15 minutes, or until they're tender and the edges are crispy.

Remove the rounds from the oven and drizzle with maple syrup.

Let them cool for a few minutes before serving.

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

Expert Tips

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

  • When slicing the sweet potatoes, keep the slices even-sized, as this will ensure consistent cooking in the oven.
  • Arrange the sweet potatoes in a single layer, ensuring they are not touching. You want the sweet potato to bake and not steam in the oven.
  • This recipe is easily doubled up to serve a larger group of diners. However, don't be tempted to overload the tray; instead, I recommend preparing a second baking sheet.

Flavor variations

  • You can leave the sweet potatoes unpeeled in this recipe if you choose to. 
  • If you like a bit of spice, add a pinch of cayenne, ground chili, or red pepper flakes.
  • Add a smoky twist to the spice blend with some smoked paprika.
  • Swap the maple syrup for another unrefined sugar like honey or agave syrup.
  • Once you have turned the sweet potato slices in the oven, sprinkle over some grated Parmesan cheese and place back in the oven to crisp up.
Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

What to serve with Baked Sweet Potato Slices

These crispy baked sweet potato slices are the perfect side dish or appetizer. Thanks to the blend of sweet, spicy and salty flavors in these savory sweet potato slices, you can serve them with a variety of main dishes.

Great with poultry, meat, and seafood, try them with my Oven Fried Chicken, Spinach Stuffed Chicken Breasts, Air Fryer Turkey Burgers, Easy Oven Baked Salmon, Air Fried Jamaican Jerk Pork, or my Air Fryer Steak Kebabs.

How to store

Make ahead: Hands-on prep time for this dish is minimal, so I recommend preparing this dish when you are ready to cook the potatoes. Once peeled, sweet potatoes start to oxidize and will turn brown.

To refrigerate: Once cooked and cooled, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them at 400 degrees Fahrenheit for 3-5 minutes to crisp them back up.

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.

FAQs

Do you need to peel sweet potatoes?

In this recipe, you can choose to peel the sweet potatoes or slice them with the skin on. It's entirely down to personal preference.

Are sweet potatoes healthy?

Yes, sweet potatoes are a healthy vegetable and packed full of fiber which helps promote a healthy digestive system; vitamin A, which is great for healthy eyes and your immune system and a good source of potassium.

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

Close up image of baked sweet potato rounds on a baking sheet with springs of fresh rosemary.
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Baked Sweet Potato Slices

Looking for a great tasting side, or easy game day appetizer, you have to try my Baked Sweet Potato Slices. These roasted sweet potato slices are coated in the perfect seasoned oil which blends sweet, spicy and salty flavors, which will have everyone coming back for more!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: baked sweet potato slices brown sugar, crispy baked sweet potato slices, roasted sweet potato slices, savory sweet potato slices
Servings: 4
Calories: 212kcal
Author: Tanya

Ingredients

  • 2 medium sweet potatoes rinsed, dried and peeled
  • 2 Tablespoons olive oil
  • 2 Tablespoons brown sugar
  • 1.5 teaspoons kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon dried rosemary crushed
  • ½ teaspoon ground black pepper
  • ½ teaspoon nutmeg
  • 2 Tablespoons maple syrup

Instructions

  • Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
  • Slice the sweet potatoes into ½-inch rounds. Try to keep the slices even for consistent cooking.
  • In a large bowl, toss the sweet potato rounds with olive oil, ensuring each round is well coated.
  • In a small bowl, mix together the salt, cinnamon, nutmeg, and brown sugar. Sprinkle this mixture over the sweet potato in the bowls and toss to cover with the seasoning.
  • Arrange the rounds in a single layer on your prepared baking sheet, ensuring they're not touching to allow them to bake evenly.
  • Bake in the preheated oven for 25 minutes. Then, carefully flip each round with a spatula.
  • Continue baking for 10-15 minutes, or until they're tender and the edges are crispy. Remove the rounds from the oven and drizzle with maple syrup. Let them cool for a few minutes before serving.

Notes

  • You can leave the sweet potatoes unpeeled in this recipe if you choose to. 
  • If you like a bit of spice, add a pinch of cayenne or red pepper flakes.

Nutrition

Calories: 212kcal | Carbohydrates: 36g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 937mg | Potassium: 418mg | Fiber: 4g | Sugar: 17g | Vitamin A: 16035IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

Jerk Marinade

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

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

Seasoning meat with the jerk marinade.

Jamaican Jerk Marinade Recipe Ingredients

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

Tools needed for this recipe

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

How To Make Your Own Jerk Marinade

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

jerk marinade ingredients in a blender cup.

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

The marinade ingredients all blended up inside the cup.

How To Store Jerk Marinade

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

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

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

How To Use Jerk Marinade

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

Benefits of Jerk Marinade

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

FAQ’s & Expert Tips

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

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

What types of meats are good for jerk marinade?

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

Notes

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

Looking for more seasoning recipes? Try these out:

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

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

Jerk Marinade

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Mannish Water

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

Why is it called Mannish water?

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

Mannish Water ingredients

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

Tools needed for this recipe

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

How to make this Mannish Water recipe

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

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

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

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

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

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

A selection of root vegetables in a large stock pot.

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

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

A hand holding two Jamaican spinner doughballs.

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

Taste the soup and season with salt and black pepper.

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

How to store Goat Head Soup

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

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

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

Mannish Water recipe variations

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

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

What to serve with Mannish Water

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

Notes

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

FAQ's

Where did mannish water originate from?

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

Is mannish water spicy?

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

Is Mannish water the same as goat head soup?

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

Is Mannish water healthy?

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

Can I make gluten-free goat head soup?

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

White bowl filled with goat, tripe and vegetable soup.

Looking for more traditional Jamaican recipes? Try these out:

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

Two white bowls filled with goat, tripe and vegetable soup, with spoons, and Scotch bonnet peppers set alongside.
Print Recipe
5 from 2 votes

Mannish Water

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

Equipment

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

Ingredients

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

For Spinners

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

Instructions

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

Notes

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

Nutrition

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

Irish Coffee

by Leave a Comment

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

Finished irish cream coffee.

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

Finished coffee.

Irish Coffee Ingredients

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

Tools needed for this recipe

  • Coffee Pot
  • Milk frother
  • Coffee cup & spoon

How To Make An Irish Coffee

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

A clear glass of hot coffee.

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

frothing cream in a small jar.

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

Topping the hot coffee with frothed cream.

Serve and enjoy!

Topping variations and tips

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

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

Serving Suggestions for Irish Coffee

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

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

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

Finished irish cream coffee.

FAQ's

Can I use any whiskey for Irish coffee?

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

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

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

Can Irish coffee be served cold?

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

Notes

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

Looking for more cocktail recipes? Try these out:

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

Finished irish cream coffee.
Print Recipe
5 from 1 vote

Irish Coffee

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Homemade Pickling Spice

by Leave a Comment

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

Ingredients

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

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

How to make Homemade Pickling Spice

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

Combine all the spices in a small bowl.

Mix them well to ensure they are thoroughly combined.

Store in an airtight container.

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

How to use Homemade Pickling Spice

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

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

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

Notes

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

How to store

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

FAQs

Why make your own pickling spice?

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

What is the difference between pickling salt and pickling spice?

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

What is a pickling spice made of?

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

Looking for more homemade seasoning recipes? Try these out:

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

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

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

Ingredients

Instructions

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

Notes

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

Nutrition

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

Quick Pickled Asparagus

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

Ingredients

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

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

How to make Pickled Asparagus

Trim the tough ends from the asparagus.

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

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

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

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

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

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

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

Expert Tips

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

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

Flavor variations

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

Serving suggestions

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

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

How long can you keep Pickled Asparagus?

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

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

FAQs

Why do you snap off the end of asparagus?

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

What vinegar is best for pickling?

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

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

Two glass mason jars filled with pickled asparagus with a jar of fresh asparagus set alongside.
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5 from 1 vote

Pickled Asparagus

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Slow Cooker Pinto Beans

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

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

Slow cooker pinto beans cooked in the crock pot.

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

A bowl of fresh cooked pinto beans.

Ingredients

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

Tools needed for this recipe

  • 6-quart Slow Cooker

How To Make Slow Cooker Pinto Beans

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

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

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

pinto beans cooked in the crock pot.

Serve and enjoy!

How to store Crock Pot pinto beans

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

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

Slow Cooker Pinto Beans Recipe Variations

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

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

What to serve with pinto beans

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

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

FAQ's

Are pinto beans good for you?

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

Should pinto beans be soaked before cooking?

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

Notes

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

Looking for more slow cooker recipes? Try these out:

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

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

Slow Cooker Pinto Beans

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Oven Fried Chicken Recipe

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

Ingredients

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

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

How to make my Oven Fried Chicken recipe

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

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

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

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

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

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

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

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

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

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

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

Expert Tips

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

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

Flavor variations

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

What to serve with Oven Fried Chicken

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

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

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

How to store

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

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

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

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

FAQs

Can I use boneless, skinless chicken breasts?

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

How do I reheat frozen oven-fried chicken?

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

What is the purpose of brining?

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

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

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

Oven Fried Chicken Recipe

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Pinto Beans Recipe (Southern Style)

by 29 Comments

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

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

Ingredients

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

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

How to cook Southern Pinto Beans recipe

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

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

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

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

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

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

Expert Tips

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

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

Flavor variations

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

What to serve with Southern Pinto Beans

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

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

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

How to store 

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

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

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

FAQs

Are pinto beans good for you?

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

Can I make gluten-free pinto beans?

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

Should pinto beans be soaked before cooking?

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

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

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

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

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

Pinto Beans Recipe (Southern Style)

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Adobo Seasoning Recipe

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

Scooping the adobo seasoning spice with a spoon.

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

A jar of fresh prepared adobo seasoning.

Ingredients

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

Tools needed for this recipe

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

How To Make Homemade Adobo Seasoning

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

Measured spiced placed onto a white plate.

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

Whisking the spices together on a plate.

How To Store Adobo Seasoning

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

Adobo Seasoning Variations

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

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

Uses For Adobo Seasoning

Adobo seasoning is fantastic on many different types of dishes.

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

FAQ's

Is adobo seasoning spicy?

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

Notes

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

Looking for more homemade spice recipes? Try these out:

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

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

Adobo Seasoning Recipe

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

The Ultimate Guide to Setting Up Your Own Home Cocktail Bar

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

cocktail bar in front of window

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

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

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

I. Essential Liquor and Mixers

a. Base spirits

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

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

liquors in front of window on bar cart

b. Liqueurs

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

liquers on bar cart

c. Mixers

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

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

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

photo of bitters that are home bar essentials on bar cart

d. Syrups and bitters

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

II. Home Bar Essential Tools

a. Cocktail shaker

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

cocktail shaker and other bar tools on cart

b. Strainer

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

c. Bar Spoon and Jigger

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

d. Muddler and Juicer

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

e. Garnishes

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

f. Ice

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

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

III. Home Bar Essential Glassware

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

glasses and glasware on bar cart for home bar essentials

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

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

IV. Recipes and Techniques

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

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

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

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

V. Organizing Your Home Bar

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

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

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

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

VII. Things to Consider

a. Space

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

b. Budget

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

c. Storage and organization

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

Conclusion

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

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

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

Hennessy Sidecar Recipe

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

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

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

Sidecar Cocktail Ingredients

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

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

How to make my Hennessy Sidecar Recipe

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

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

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

Strain the cocktail into a prepared coupe or martini glass.

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

Expert Tips

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

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

Flavor variations

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

FAQs

What does a sidecar cocktail taste like?

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

Is triple sec the same as Cointreau?

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

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

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

Hennessy Sidecar Recipe

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Mackerel Rundown

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

mackerel rundown cooked nown in sauce in skillet

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

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

Ingredients for Mackerel Run Down:

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

How to Make Mackerel Run Down

Chop all the vegetables and set them to the side.

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

deboned and chopped fish for rundown

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

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

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

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

mackerel run down on plate with green banana and dumpling

What to Serve with Mackerel Rundown

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

How to make Rundown with Salted Fish

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

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

Can I make this dish spicy?

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

Frequent Asked Questions

What does rundown mean?

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

When is mackerel rundown typically served?

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

Looking for more Jamaican recipes? Try these out:

Print Recipe
5 from 1 vote

Mackerel Rundown

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

Calories: 328kcal

Classic Margarita Recipe

by 2 Comments

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

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

Classic Margarita Recipe Ingredients

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

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

How to make a Classic Margarita Cocktail

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

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

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

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

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

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

cocktail shaker being shaken

Strain the cocktail into your prepared glass.

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

Garnish with a lime wedge, and serve immediately.

Expert Tips

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

  • If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, simply add the ice and stir well.
  • Don't add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem, just increase the recipe and prepare in a large jug rather than a cocktail shaker.
2 salt rimed glasses garnished with a slice of fresh lime filled with classic margarita cocktail with a cocktail shaker set alongside

Flavor variations

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

FAQs

Is triple sec or Cointreau better for margaritas?

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

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

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

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

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

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

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

Classic Margarita Recipe

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Blue Cheese Dressing

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

Ingredients

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

How to make blue cheese dressing

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

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

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

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

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

How to make blue cheese dressing without a blender

You can also mix this dressing together by hand:

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

Expert Tips

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

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

Variations

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

What is Blue Cheese Dressing used for

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

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

How to store

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

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

FAQs:

Is blue cheese dressing healthy?

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

Is blue cheese dressing the same as ranch dressing?

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

Is blue cheese dressing the same as blue cheese dip?

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

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

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

Blue Cheese Dressing

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Jamaican Coleslaw

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

A bowl of Jamaican coleslaw with serving spoons.

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

A bowl of Jamaican coleslaw with serving spoons.

Jamaican Slaw Ingredients

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

Tools needed for this recipe

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

How To Make Jamaican Coleslaw

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

cabbage, carrots and pepper shredded in a food processor.

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

Dressing mixed together in a large bowl.

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

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

Jamaican coleslaw all mixed together with the dressing.

How to Store Jamaican Coleslaw

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

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

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

Jamaican Coleslaw Salad Variations

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

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

Jamaican coleslaw all mixed together with the dressing.

Jamaican Slaw Serving Suggetions

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

Jamaican Style Slaw FAQ's

What is the best tool for shredding cabbage and carrots?

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

What cabbage is best for coleslaw?

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

Notes

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

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

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

A bowl of Jamaican coleslaw with serving spoons.
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4.78 from 9 votes

Jamaican Coleslaw

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Jamaican Boiled Dumplings

by 1 Comment

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

cooked jamaican dumpling on blue plate

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

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

Ingredients for Jamaican Dumplings

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

ingredients for boiled dumplings on wooden backboard

Tools needed:

A large bowl

Clean, dry hands for mixing the dough

How to make Jamaican Dumplings

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

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

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

dough ball for dumplings

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

hand holding flattened dumpling

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

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

boiled dumplings in water

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

boiled dumplings with 1 dumpling cut in half

Serve with your favorite recipes. 

Storage Tips

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

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

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

Servings Suggestions

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

Expert Tips

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

Frequently Asked Questions

What are Jamaican dumplings made of?

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

How do you know when the dumplings are cooked through?

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

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

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

cooked jamaican dumpling on blue plate
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4.25 from 4 votes

Jamaican Boiled Dumplings

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

Ingredients

For Boiling

  • 8 cups water
  • ½ Tablespoon salt

For Dumplings

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

Instructions

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

Nutrition

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

Allspice Substitute

by Leave a Comment

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

spice ingredients mixed together in a mortar bowl.

Ingredients

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

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

Tools needed for this recipe

  • Measuring spoon
  • Airtight container

How To Make The Best Allspice Substitute

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

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

spice ingredients mixed together in a mortar bowl.

How to store your allspice substitute

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

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

What is Allspice?

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

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

spice ingredients mixed together in a mortar bowl.

Other Quick Allspice Substitutes

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

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

FAQ's

What does allspice taste like?

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

Notes

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

Looking for more homemade spice recipes? Try these out:

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

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

Allspice Substitute

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

Equipment

  • Small bowl
  • Airtight container

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Slow Cooker BBQ Chicken

by 4 Comments

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

A sandwich filled with shredded bbq chicken.

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

A serving bowl full of shredded bbq chicken.

Ingredients for Slow-Cooker BBQ Chicken

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

Tools needed for this recipe

  • Slow Cooker

How To Make Shredded BBQ Chicken in the Crock pot

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

chicken breasts and thigh in the slow cooker insert.

Add the tangy bbq sauce on top.

bbq sauce added to the chicken.

Cover and cook on low for 3-4 hours.

Cooked bbq chicken in the slow cooker.

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

Shredding the chicken with a stand mixer.

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

Shredded bbq chicken in the slow cooker insert.

Serve your bbq shredded chicken and enjoy!

tongs grabbing bbq chicken.

How to store BBQ chicken leftovers

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

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

What's the best way to shred chicken

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

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

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

A serving bowl full of shredded bbq chicken.

Serving Suggestions

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

Notes

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

Looking for more slow cooker recipes? Try these out:

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

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

Slow Cooker BBQ Chicken

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

Equipment

Ingredients

Instructions

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

Nutrition

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

Air Fryer Pretzel Bites

by 2 Comments

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

Ingredients

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

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

How to make Air Fryer Pretzel Bites

Preheat the air fryer to 350 degrees Fahrenheit.

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

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

Roll the pieces into small cylinders. Set aside.

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

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

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

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

Beat the egg in a small bowl.

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

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

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

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

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

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

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

Expert Tips

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

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

Flavor variations

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

Serving suggestions

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

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

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

How to store

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

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

FAQs

How long to cook pretzel bites in air fryer?

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

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

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

Can you put frozen pretzel bites in an air fryer?

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

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

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

Air Fryer Pretzel Bites

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

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Lemon Crinkle Cookies from Scratch

by 24 Comments

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

lemon crinkle cookies on a blue plate

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

lemon crinkle cookies on a blue plate

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

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

What are lemon crinkle cookies?

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

Can you make lemon crinkle cookies in advance?

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

How do you store leftover lemon crinkle cookies?

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

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

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

Lemon Crinkle Cookies From Scratch

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

Equipment

Ingredients

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

Instructions

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

Nutrition

Calories: 111.8kcal

Adapted from Mel's Kitchen Cafe.

Pin Lemon Crinkle Cookies From Scratch

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

Paloma

by Leave a Comment

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

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

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

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

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

Paloma Cocktail Ingredients

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

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

How to make a Classic Paloma Cocktail

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

cocktail shaker pouring liquid into a glass filled with ice

Top with grapefruit soda and stir gently to combine.

Garnish with a grapefruit half wheel and serve immediately.

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

Expert Tips

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

  • If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, simply add ice and stir well.
  • Don't add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem, just increase the recipe and prepare in a large jug rather than a cocktail shaker.
top down image of a glass of paloma cocktail with a garnish of sliced ruby grapefruit

Flavor variations

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

FAQs

What's in a Paloma cocktail?

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

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

Although both are classic tequila-based cocktails, a margarita is sweetened with orange liqueur, while a Paloma is flavored with grapefruit juice or soda.

If you have tried this Paloma Cocktail recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

glass filled with pink cocktail topped with a slice of grapefruit and wedges of grapefruit and lime set alongside
Print Recipe
5 from 1 vote

Paloma Cocktail

This Classic Paloma Cocktail recipe is one of my favorite tequila cocktails and combines blanco tequila with grapefruit soda, for a drink that is deliciously refreshing.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: classic paloma cocktail recipe, easy paloma recipe, Paloma cocktail, tequila cocktails
Servings: 1
Calories: 198kcal
Author: Tanya

Equipment

Ingredients

  • 2 oz bianco tequila
  • ¾ oz lime juice
  • ½ oz simple syrup
  • 2 oz grapefruit soda
  • grapefruit half wheel for garnish

Instructions

  • In a shaker filled with ice, combine the tequila, lime juice and simple syrup. Shake well and strain into a rocks glass filled with ice.
  • Top with grapefruit soda and stir gently to combine.
  • Garnish with a grapefruit half wheel and serve immediately.

Notes

  • The most common grapefruit sodas used in Palomas are Squirt, Fresca, and Jarritos Toronja (grapefruit-flavored soda).
  • If you don't have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, simply add ice and stir well.

Nutrition

Calories: 198kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 0.01g | Sodium: 15mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 11IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg

Simple Syrup

by Leave a Comment

My Homemade Simple Syrup recipe can be made in minutes by combining water and sugar. Once made it's ready to add to your favorite cocktails and mocktails, to add a touch of sweetness to lemonade, or try adding it to your favorite iced teas and coffees.

glass bottle filled with simple syrup with a bottle of tequila, grapefruit tonic and a fresh lime

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

As summer approaches, I love sitting outdoors enjoying a cocktail with the sun on my face. This simple sugar syrup works perfectly in my Paloma Cocktail recipe. Combined with tequila and grapefruit soda it makes the perfect summer sunshine cocktail.

This is a simple syrup recipe using a basic ratio of 1:1 sugar to water and can be prepared in less than 10 minutes. Just allow it to cool and add it to your favorite cocktail or iced drink.

I've kept the recipe simple, but you can add a variety of flavors to this syrup, from fresh herbs to spices and fresh fruits. To help you out, I've included some additional flavor suggestions later in the post.

Ingredients

  • Sugar - I use white granulated sugar but you can use any type of sugar for this recipe.
  • Water - use tap water if you are lucky enough to live somewhere with good water, if not use filtered water.
simple sugar syrup recipe ingredients

How to make Simple Syrup

Combine the sugar and water in a saucepan over medium heat and bring to a boil.

saucepan filled with granulated sugar and water for making sugar syrup

Stir and cook over medium heat until the sugar has dissolved about 3-4 minutes.

saucepan filled with simple syrup

Remove from heat and let cool completely.

Store in an airtight container and use in soft drinks or cocktail recipes, hot or iced teas, and coffees.

labeled glass bottle filled with simple syrup

Other ways to heat the simple syrup

You don't have to make simple syrup on the stovetop in a pan. My other two favorite methods of making a simple syrup are quick and easy and require no stovetop.

  • Simple Syrup with a Kettle - Heat your water in a kettle and add it to a heat-proof jar with a lid, like a mason jar. Add the sugar to the jar, cover, and shake it until the sugar is dissolved.
  • Microwave Simple Syrup - Combine the sugar and water in a microwave-safe bowl or glass measuring cup and stir the sugar and water mixture until thoroughly mixed. Microwave the mixture on high for approximately one minute, then remove carefully (the bowl may still be hot) and stir. Return to microwave and microwave for another 30 seconds.

Expert Tips

These tips will help you make the best simple syrup you've ever tried. 

  • Take care not to burn yourself when decanting the hot liquid into a container. I often use a funnel to avoid any spillages.
  • Sugar syrup will last in the refrigerator for up to 1 month, after that, it can start to turn cloudy which is a sign that the syrup has spoiled.
  • Allow the syrup to cool completely before adding it to cold drinks.
  • For a sugar syrup with more depth, try my brown sugar syrup or honey simple syrup.

Flavor variations

  • You can use any type of sugar you like for this recipe. I like to use white granulated sugar, but white superfine sugar, brown sugar, or coconut sugar would also be good choices.
  • Brown sugar will result in a slight caramel flavor.
  • Make a honey syrup using the same 1:1 ratio of honey to water.
  • You can also make flavored simple syrups by adding herbs, spices, or fruit to the sugar and water mixture before heating:
    • a few sprigs of fresh mint
    • cinnamon stick, a grating of nutmeg, or a vanilla pod
    • sliced root ginger
    • a few slices of lemon or orange
labeled glass jar filled with simple syrup and glasses set alongside

Serving suggestions

Add to a variety of drinks, cocktails, and mocktails, anywhere where you want to add a touch of extra sweetness.

I like to add it to a Classic Lemonade recipe or use it to sweeten my Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, Jamaican Lemonade, Green Sherbet Punch, or my Strawberry Basil Lemonade

You can also use it to sweeten hot or iced tea or coffee drinks.

How long does homemade simple syrup last?

Store in an airtight container in the refrigerator for up to 1 month.

FAQs

What is simple syrup made of?

It is made by combining and dissolving sugar in water over medium heat.

What is the difference between sugar syrup and simple syrup?

They are the same thing, simple syrup is sometimes called sugar syrup - they are both liquid sweeteners made by combining sugar and water.

What is the yield for simple syrup?

One cup of sugar and one cup of water will yield 1 ⅓ cups of syrup.

If you have tried this Simple Syrup recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

glass bottle filled with simple syrup with a bottle of tequila, grapefruit tonic and a fresh lime
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5 from 1 vote

Simple Syrup

My Homemade Simple Syrup recipe can be made in minutes combining water and sugar. Use simple syrup for cocktails, or to add a touch of sweetness to lemonade, or try adding it to your iced teas and coffee. This is a versatile syrup and the options are endless.
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Drinks
Cuisine: American
Keyword: cocktail sugar syrup, simple sugar syrup, simple syrup, simple syrup for cocktails, simple syrup recipe, sugar syrup recipe for cocktails
Servings: 16
Calories: 48kcal
Author: Tanya

Ingredients

  • 1 cup granulated sugar
  • 1 cup water

Instructions

  • Combine the sugar and water in a saucepan over medium heat and bring to a boil. Stir and cook over medium heat until the sugar has dissolved, about 3-4 minutes.
  • Remove from heat and let cool completely.
  • Use in any drink or cocktail recipe that calls for simple syrup.

Notes

  1. This recipe will yield 1 ⅓ cups of simple syrup.
  2. Store in an airtight container in the refrigerator for up to 1 month.
  3. You can use any type of sugar you like for this recipe. I like to use white sugar, but brown sugar or coconut sugar would also be good choices.
  4. You can also make flavored simple syrups by adding herbs, spices, or fruit to the sugar and water mixture before heating. For example, you could add a few sprigs of mint, a cinnamon stick, or a few slices of lemon.

Nutrition

Calories: 48kcal | Carbohydrates: 12g | Fat: 0.04g | Sodium: 1mg | Potassium: 0.3mg | Sugar: 12g | Calcium: 1mg | Iron: 0.01mg

Coleslaw Recipe

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If you're planning a backyard BBQ, there's no better side dish to accompany those grilled meats than our delicious coleslaw recipe. A fresh and crisp coleslaw is the perfect complement to those savory meats, and it's a great way to incorporate some veggies into your meal.

Coleslaw in a serving bowl with a wooden spoon.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Coleslaw is a classic side dish that has been around for centuries, and for good reason! It's a refreshing and crisp dish that pairs well with just about anything, making it perfect for any backyard BBQ or summer potluck. My coleslaw recipe is easy to make and can be prepped ahead of time, making it a perfect addition to your next outdoor gathering.

Some of my favorite side dishes, including this one, to serve at a BBQ are a tasty Cold Seafood Salad and Creamed Corn.

Coleslaw in a serving bowl with a wooden spoon.

Coleslaw Recipe Ingredients

  • Cabbage - A regular green cabbage is what I used, you can use a mixture of red and green cabbage, or a napa or savoy cabbage as well.
  • Carrot - Best to shred your own carrots here, you can buy carrot matchsticks, but those will still be too big for the coleslaw.
  • Sweet Onion - Sweet onions, or Vidalia onions are mild in flavor. You can also use shallots, those are smaller in size so you'll need 2-3.
  • Mayonnaise - Use homemade mayo or you can use your favorite brand.
  • Granulated White Sugar
  • Apple Cider Vinegar - ACV has a great flavor, but regular distilled white vinegar can be used in a pinch.
  • Lemon Juice - Fresh or bottled lemon juice will work.
  • Buttermilk - If you don't have buttermilk on hand for this recipe, you can make some yourself with a few minutes and a couple of ingredients. In 1 cup of milk add 1 tablespoon of lemon juice or vinegar. Let the mixture sit for 10 minutes, and you have homemade buttermilk.
  • Salt and Pepper to taste
Coleslaw recipe ingredients.

Tools needed for this recipe

  • Food processor - Makes quick work of shredding vegetables. If you don't have a food processor a sharp knife and a cutting board, or cheese/vegetable grater will be necessary for breaking down the veggies.
  • Mixing bowls

How To Make Coleslaw

Add shredded cabbage, carrots, and sweet onion into a large bowl, and set aside. I use a food processor to shred all the vegetables.

Shredded vegetables in a food processor.

In another bowl, add mayonnaise, sugar, apple cider vinegar, lemon juice, buttermilk, salt, and pepper in another bowl.

coleslaw dressing mixed together in a bowl.

Pour this mixture over the shredded vegetables and toss to combine, ensuring the dressing covers the coleslaw.

Coleslaw recipe mixed up in a mixing bowl.

Serve immediately or cover and chill in the refrigerator for at least one hour or overnight. Serve and enjoy!

How to store our coleslaw recipe

Keep your coleslaw stored in an airtight container in the fridge for up to 5 days.

While you can serve our coleslaw right away, making this the day before and storing it in the fridge will allow the flavors to meld together.

Freezing: I wouldn't recommend freezing coleslaw that's made with mayonnaise. During the thawing process, the dressing will start to beak down.

Servings Suggestions

Coleslaw is one of those side dishes you assume will be at every backyard BBQ. It's easy, delicious, and brings brightness next to those savory meats. Serve my coleslaw alongside any of these dishes:

Coleslaw in a serving bowl with a wooden spoon.

Why is it called coleslaw?

Coleslaw as we know it, comes from the Dutch term 'kool sla'. Kool is cabbage, and Sla is salad, cabbage salad. There are many variations of coleslaw depending on what part of the world you're in. The use of buttermilk, as we use it here, is mainly found in coleslaw made in the southern US. Other regions' recipes add other various ingredients like shredded apples, celery seeds, grated cheese, peppers, nuts, and dried fruits.

FAQ's

What cabbage is best for coleslaw?

Green, red, napa, or savoy cabbage are all great options for coleslaw. Using red cabbage may result in some color bleeding into the dressing, but is great for added color contrast. Purely preference or what you have access to with do.

How far ahead of time can I prep coleslaw?

Shred your cabbage and carrots for at most, three days before mixing your coleslaw mixture. Keep them in a storage bag or container in the fridge until you're ready to use them.

What is the best tool for shredding cabbage and carrots?

Any of these tools will shred cabbage, each might offer a different texture, however:
-Mandolin
-Food processor
-Manual press chopper
-Box shredder
Whichever tool your use, take care to use it safely to avoid any unnecessary cuts.

Looking for more side dish recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Coleslaw in a serving bowl with a wooden spoon.
Print Recipe
5 from 1 vote

Coleslaw Recipe

If you're planning a backyard BBQ, there's no better side dish to accompany those grilled meats than a delicious coleslaw. A fresh and crisp coleslaw is the perfect complement to those savory meats, and it's a great way to incorporate some veggies into your meal.
Prep Time15 minutes
Resting Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: coleslaw recipe
Servings: 6 servings
Calories: 181kcal
Author: Tanya

Ingredients

  • ½ Medium Cabbage finely shredded (about 4 cups)
  • 1 medium Carrot shredded
  • ¼ Sweet Onion finely shredded
  • ½ cup Mayonnaise
  • 3 tablespoons Granulated Sugar
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Buttermilk
  • Salt and Pepper to taste

Instructions

  • Add cabbage, carrots, and sweet onion into a large bowl, set aside.
  • In another bowl, add mayonnaise, sugar, apple cider vinegar, lemon juice, buttermilk, salt, and pepper in another bowl. Pour this mixture over the shredded vegetables and toss to combine, ensuring the dressing covers the coleslaw.
  • Serve immediately or cover and chill in the refrigerator for at least one hour or overnight. Serve and enjoy!

Notes

  • Use a food processor for easy shredding of the vegetables.

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 148mg | Potassium: 191mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1789IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 0.5mg

Boiled Green Bananas

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Boiled Green Banana is an accompaniment to many Caribbean dishes. This healthy fruit has many benefits and is the perfect base for many delicious meals.

boiled green banana on white plate

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Whenever I have a traditional Jamaican meal, whether it's mackerel rundown, ackee and saltfish, or callaloo, cooked green bananas on the plate are a must. It's a popular dish among the Caribbean islands, and you can easily find unripe bananas in many Caribbean markets.

While ripe yellow bananas are a popular and well-known fruit, their unripe counterparts, green bananas, are often overlooked. However, these bananas are not only packed with essential nutrients, but they also offer a versatile and delicious alternative to traditional carbohydrate sources.

Green bananas are an excellent source of dietary fiber, which aids digestion and promotes regularity. Consuming boiled green bananas can help you meet your daily fiber intake goals and support gut health.

How to Choose and Prepare Green Bananas for Boiling

Look for firm, unblemished bananas that are not too ripe or too unripe. They should have a slight give when pressed gently. Rinse the bananas in water before boiling them to remove any dirt or grime that may be on the bananas.

green banana on cutting board in front of large pot

Cut the ends off the bananas. Then using a pairing knife, slice into the flesh of the banana alongside the long side of the banana. Be careful not to cut into the inside of the banana. Do not peel the banana at this stage.

This step will make it easier to remove the skin from the bananas after boiling.

hand cutting slits down the side of a green banana

Boiling Process

Bring water to a boil in a large pot and a little salt. Carefully add the bananas to the pot, ensuring that they are fully submerged in the salted water. Boil for 25-30 minutes or until they are tender but not mushy.

boiled green banana after being cooked, being picked up with fork

Remove from heat, drain, and let them cool slightly before peeling and serving.

What to serve with Green Bananas

There are many uses for cooked green bananas. Try these delicious recipes:

  • Simple boiled green bananas with a twist: Serve them with a drizzle of olive oil, a sprinkle of salt, and a squeeze of lime for a zesty and refreshing side dish.
  • Boiled green banana salad: Combine sliced boiled green bananas with diced avocado, mango, red onion, and cilantro. Toss with a citrus vinaigrette for a tropical and nutritious salad.
  • Green banana mash: Mash boiled bananas with butter, garlic, and a touch of cream for a satisfying alternative to mashed potatoes.
  • Green banana curry: Create a fusion of Caribbean and Indian flavors by simmering boiled green bananas in a tomato-based curry sauce with spices like turmeric, cumin, and coriander.
  • Boiled green banana is usually served with boiled dumplings in many Caribbean meals.
boiled green banana with one peeled on white plate

Incorporating them into your Diet

  • Pair with protein: Serve boiled green bananas alongside grilled or baked chicken, fish, or tofu for a balanced and satisfying meal.
  • Replace traditional carbohydrates: Use them as a substitute for starchy staples like potatoes, rice, or pasta in your favorite dishes.
  • Meal planning and prep: Boil a batch of green bananas at the beginning of the week and store them in the refrigerator for easy meal additions throughout the week.

We hope you love these boiled green bananas as much as we do. If you give this recipe, please leave a comment and let us know how you like it.

boiled green banana on white plate
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5 from 3 votes

Boiled Green Bananas

Boiled Green Banana is an accompaniment to many Caribbean dishes. This healthy fruit has many benefits and is the perfect base for many delicious meals.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Caribbean
Keyword: boiled green bananas, green bananas
Servings: 6 people
Calories: 88kcal
Author: Tanya

Ingredients

  • 5-6 green bananas
  • 10-12 cups of water
  • 2 teaspoons salt

Instructions

  • Rinse the bananas in water before boiling them to remove any dirt or grime that may be on the bananas.
  • Cut the ends off the bananas. Then using a pairing knife, slice into the flesh of the banana alongside the long side of the banana. Be careful not to cut into the inside of the banana. Do not peel the banana at this stage.
  • Bring water to a boil in a large pot and a little salt. Carefully add the bananas to the pot, ensuring that they are fully submerged in the salted water. Boil for 25-30 minutes or until they are tender but not mushy.
  • Remove from heat, drain, and let them cool slightly before peeling and serving.

Notes

Boiled green bananas can be served with a variety of dishes, such as stews, curries, and grilled meats. They can also be served as a side dish with butter, salt, or other seasonings.

Nutrition

Calories: 88kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 796mg | Potassium: 352mg | Fiber: 3g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.3mg

Oven-Baked Hot Dogs

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My family loves hot dogs and one of the easiest ways to cook hot dogs is in the oven. My Oven-Baked Hot Dogs recipe is quick and easy to prepare, simply place the hot dogs into the hot oven, while you get on with preparing your favorite hot dog toppings.

oven baked hot dogs in hot dog buns with a variety of toppings and sauces

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

There are a variety of different methods when cooking hot dogs, but if you want flavorful hot dogs, then you should try roasting hot dogs in the oven. The preparation is minimal, and there's no need to stand over a hot stove.

These delicious Oven Roasted Hot Dogs are the perfect weeknight dinner or games day snack. I like to serve the hot dogs in buns, then set out a variety of toppings, that way everyone can help themselves and load the hot dogs the way they want.

And for my friends with air fryers, you'll love these air fryer hot dogs, especially if you are making just a few hot dogs.

Ingredients

  • Hot Dogs - Use any variety of hot dogs that you enjoy eating. I prefer all beef hot dogs.
  • Hot Dog Buns - I use regular hot dog buns.
oven baked hot dogs recipe ingredients

How to make Oven-Baked Hot Dogs

Preheat your oven to 400°F (200°C).

Arrange the hot dogs in a single layer on a baking sheet.

white baking sheet lined with baking parchment and hot dogs laid on top

Bake the hot dogs in the oven for 10-15 minutes, or until heated through and lightly browned.

white baking sheet with cooked hot dogs

Remove the hot dogs from the oven and place them in hot dog buns. Remove from the oven and add your desired toppings, such as ketchup, mustard, relish, onions, or cheese.

Expert Tip: If you like crispy buns, add the hot dogs to the buns and place them back in the oven for 2 minutes. Then remove and add your desired toppings.

white baking tray with oven baked dogs in hot dog buns

Hot Dog toppings

I like to get really creative with the toppings. What I do is serve the oven-baked hot dogs, with lots of toppings in separate bowls alongside. This allows everyone to load their hot dog exactly how they like it!

Here are some hot dog topping ideas, but you can get as creative as you want.

  • Sauces - use any flavor of sauce, tomato ketchup, hot sauce, chili sauce, chimichurri, or try my homemade bbq sauce.
  • Mustard - yellow or brown mustard will work, go as hot as you like with mustard.
  • Relish - use any flavor of relish: dill, cucumber, or sweet relish.
  • Onions - use any color onion, white, green, or even a shallot. I like to add red onions as they have a milder flavor, you can cook them or leave them raw. Or try my Quick Pickled Red Onions.
  • Cheese - I love sharp cheddar cheese, but Monterey Jack, Swiss or Mexican cheese would work too.
  • Chili - add some sliced jarred jalapeno peppers or try adding a spoon or two of my Hot Dog Chili. Make it a Carolina-style hot dog, add chili and slaw to the hot dog.
  • Herbs - add some freshly chopped herbs, like parsley, chives or cilantro.

Expert Tips

These tips will help you make the best oven-baked hot dogs you've ever tried. 

  • I recommend lining the baking sheet with baking parchment to stop the hot dogs from sticking. It also cuts down on washing up.
  • Give the baking sheet a shake mid-way through cooking to ensure the hot dogs brown all the way round.
  • This recipe is easily doubled if you are feeding a crowd.

What to serve with Oven-baked Hot Dogs

Hot dogs make a delicious snack, however, if you are going for a more substantial meal, serve them with a few easy vegetable sides. Try my Air Fryer Baked Sweet Potato with Hot Honey Butter, Sweet Potato Wedges, French Fries, and Cheddar and Sour Cream Corn on the Cob.

white tray with oven baked hot dogs in hot dog buns with a variety of toppings and sauces

How to store

To refrigerate: Leftovers hot dogs can be stored in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, either place them in a hot oven to warm through or pop them into the microwave for a minute or two.

FAQs

Can hot dogs be cooked in the oven?

Yes, absolutely. Hot dogs can be baked in the oven, cooked on the bbq or under the broiler, or heated in a pan of boiling water.

Do hot dogs taste better in the oven?

I like to cook hot dogs in the oven, as the roasting from the oven gives the hot dogs more flavor than you get from boiling hot dogs in water. However, it all comes down to personal preference.

Are hot dogs usually beef or pork?

Although most hot dogs are beef, pork, or a combination of the two; you will also find hot dogs made with turkey and chicken. So, use the variety of hot dogs you enjoy eating.

If you have tried this Oven-baked Hot Dogs recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

oven baked hot dogs in hot dog buns with a variety of toppings and sauces
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4.34 from 3 votes

Oven-Baked Hot Dogs

One of the easiest ways to cook hot dogs is in the oven. My Oven-Baked Hot Dogs recipe is quick and easy to prepare, simply place the hot dogs into the hot oven, while you get on with preparing your favorite hot dog toppings.
Cook Time15 minutes
Total Time15 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: Easy Oven-Baked Hot Dogs, Oven Baked Hot Dogs, Oven Baked Hotdogs, Oven Roasted Hot Dogs
Servings: 8
Calories: 230kcal
Author: Tanya

Ingredients

  • 8 hot dogs
  • 8 hot dog buns
  • optional toppings see notes below for suggestions

Instructions

  • Preheat your oven to 400°F (200°C).
  • Arrange the hot dogs in a single layer on a baking sheet.
  • Bake the hot dogs in the oven for 10-15 minutes or until heated through and lightly browned.
  • Remove the hot dogs from the oven and place them in hot dog buns. Remove from the oven and add your desired toppings, such as ketchup, mustard, relish, onions, or cheese.
  • Serve immediately and enjoy!

Notes

I recommend lining the baking sheet with baking parchment to stop the hot dogs from sticking.
Suggested toppings - ketchup, mustard, relish, onions, or cheese.

Nutrition

Calories: 230kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 518mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg

Quick Pickled Red Onions

by Leave a Comment

Quick Pickled Red Onions add great flavor, texture, and crunch to any dish you add them to. Pickled Red Onions are the perfect balance of sweet, sour, and salty flavors, adding a great tangy topping to accompany your favorite recipe.

a jar filled with quick pickled red onions

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This Quick Pickled Red Onions recipe can be made in minutes, using ingredients you will have in your stores at home.

Thinly sliced red onions are combined with a quick pickling liquid combining water, white vinegar, salt, and sugar. My Quick Pickled Red Onions no-cook recipe does not require the liquid to be heated in a pot, so it could not be any easier!

That's not to say you can't add other flavors, you can, and I've made some suggestions for those later in the post.

I love making my own quick pickles as they really elevate a dish, adding a real hit of flavor.

Ingredients

Here's what you will need to make quick pickled red onions:

  • Vinegar - I use both hot water and white vinegar to make the pickling liquid.
  • Sugar - granulated sugar is added to the pickling liquor to get a balance of sweet and sour.
  • Kosher Salt - I add salt to balance out the sweet and sour flavors in this pickle.
  • Onion - I've used red onion as it has a lovely mild onion flavor. Slice the onions thinly on a mandolin.
quick pickled red onions recipe ingredients

How to make Quick Pickled Red Onions

Thinly slice your red onions and set aside. Then, add hot water, white vinegar, granulated sugar, and kosher salt into a heat-proof jar and stir to combine until the sugar and salt are dissolved.

a jar filled with water, white vinegar, sugar and salt

Next, add the red onions into the jar until the mixture covers the onions.

a jar filled with sliced red onions in a pickling liquid

Then, let the onions sit in the pickling liquid for at least 30 minutes before serving, but preferably for a few hours or overnight in the refrigerator.

a jar of quick pickled red onions and a fork full of onions

When ready to serve, remove onions with a fork or slotted spoon and use them in your favorite recipes.

Expert Tips

These tips will help you make the best quick pickled red onions you've ever tried. 

  • I suggest using a mandolin to get thin sliced red onions. However, take care when using a mandolin to avoid slicing your hand and fingers.
  • If you don't have a mandolin, a sharp kitchen knife will work well too.
board with a mandolin, a red onion and a pile of finely sliced red onions

Flavor variations

  • White vinegar can be replaced with white wine, apple cider, or sherry vinegar.
  • Swap red onions for white onions or shallots.
  • If you like pickles, use the same process to pickle other vegetables. Try thinly sliced cucumber, red chili peppers or jalapenos, carrots, radish, or zucchini.
  • Add some spices to the pickling vinegar, like black or pink peppercorns, coriander seeds, red pepper flakes, fennel seeds, or mustard seeds.

Serving suggestions

Quick Pickled Red onions go with just about any savory dish. I add them to curries like my Jamaican Curry Chicken or Jamaican Curry Shrimp.

They work a real treat with the most savory Mexican dishes. Try them over chilies like my Instant Pot Chili or with Slow Cooker Black Beans. Scatter some over your favorite tacos, like my Air Fryer Fish Tacos or my Air Fryer Chicken Tacos. Great with Air Fryer Steak Fajitas and Sweet Potato & Black Bean Nachos.

I also love them over seasoned fish, like my whole oven-roasted fish.

quick pickled red onions on top of a bowl of black beans

They'll add a great zing to your hot dogs, burgers, salads, and sandwiches too.

How to store quick pickled onions

Store the onions in an airtight jar or container, fully submerged in the pickling liquid. Keep the container in the refrigerator for up to 2-3 weeks for optimal freshness and flavor.

Tools You'll want to Use

This handheld mandolin is a dream when it comes to thinly slicing vegetables. It also doesn't take much storage space.

FAQs

What is a quick pickle?

Quick pickling is a great process for preserving fruits and vegetables as it can be prepared in minutes and is ready to enjoy in under an hour. This differs from traditional pickling where you have to store the pickles in a dark cool place for at least a month before enjoying them.

What vinegar is best for pickling?

You can use pretty much any vinegar for pickling, it all comes down to the flavors you like. I've used white vinegar as I like it's strong, sharp flavor. However you could use red wine, white wine, apple cider or sherry vinegar too.

How long do quick pickled onions last?

These pickled onions can be stored in an airtight container in the refrigerator for up to two weeks.

Looking for other quick pickle recipes? Try these out:

If you have tried this Quick Pickled Red Onions recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

a jar filled with quick pickled red onions
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5 from 1 vote

Quick Pickled Red Onions

Quick Pickled Red Onions add great flavor, texture and crunch to dishes. Try them on top of your hot dogs, burgers, curries, chili, tacos, salads or sandwiches.
Prep Time5 minutes
Resting time30 minutes
Total Time35 minutes
Course: Condiment
Cuisine: American
Keyword: best pickled onions recipe, Easy Pickled Onions, pickled red onions, Quick Pickled Onions, Quick Pickled Red Onion, Quick Pickled Red Onions no cook
Servings: 8
Calories: 14kcal
Author: Tanya

Equipment

Ingredients

  • ½ cup hot water
  • ½ cup white vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 medium red onion thinly sliced

Instructions

  • Add hot water, white vinegar, granulated sugar, and kosher salt into a heat-proof jar and stir to combine until the sugar and salt are dissolved.
  • Add the red onions into the jar until the mixture covers the onions.
  • Let the onions sit in the pickling liquid for at least 30 minutes before serving, but preferably for a few hours or overnight in the refrigerator.
  • When ready to serve, remove onions with a fork or slotted spoon and use them in your favorite recipes.

Notes

  • I suggest using a mandolin to get thin sliced red onions.
  • These pickled onions can be stored in an airtight container in the refrigerator for up to two weeks.

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 292mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.04mg

Split Pea Soup with Ham

by 2 Comments

Split pea soup with ham is a hearty and comforting soup that is packed with flavor. The split peas provide a subtle earthiness and nuttiness while the ham adds a smoky, salty and savory flavor that complements the sweetness of the peas. A wonderful recipe for leftover ham thats packed with veggies.

A bowl served with split pea soup topped with bits of ham.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

You'll often find yourself the day after a holiday with lots of leftover ham. Extend the life of that delicious smokey meat and make a pot of rich split pea soup with ham. A one pot meal to make your weeknight dinner stress free.

Do you need some inspiration for your next holiday ham? Try my Air Fryer Holiday Ham thats done in 30 minutes! If you have more time on your hands my Baked Spiral Ham with pineapple is worth the wait. Both should provide plenty of leftovers to make this soup and more!

Ladling out split pea and ham soup.

Ingredients

Here is what you'll need for this delicious soup:

Split pea soup with ham ingredients.
  • Olive Oil
  • Vegetables - A fragrant melody of onions, carrots, and celery all chopped before sauteing.
  • Garlic - Freshly chopped or jarred minced garlic.
  • Dried thyme leaves
  • Chicken Broth or vegetable broth - Whichever you have on hand will be great!
  • Water
  • Dried Green Split Peas - You'll be able to find these in or around where you'd get dried beans or rice. Make sure they've been rinsed and sorted before adding them to your pot.
  • Ham Bone with ham meat attached - Your local grocery store butcher should be able to acquire a ham bone for you if there isn't one readily available.
  • Bay Leaves
  • Salt and Pepper to taste

Tools needed for this recipe

  • Heavy-bottomed pot like a dutch oven or similar.

How To Make Split Pea Soup with Ham

In a large heavy-bottomed pot, heat the oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables have softened. About 8-10 minutes.

Sautéing vegetables in a pot.

Add the dried thyme leaves and stir. Add chicken broth, water, green split peas, ham bone, and bay leaves. Cover and bring to a boil.

Reduce the heat to low and allow to simmer, covered, stirring occasionally. Cook for about 1 hour, until the soup is thick and the peas have disintegrated.

The soup ingredients including the ham bone added to the pot.

Remove the bay leaves and ham bone. Remove any ham from the ham bone and add the ham meat back to the pot. Season with salt and pepper to taste.

split pea soup with meat from the ham bone in the pot.

How to store leftover split pea and ham soup

Store your leftover split pea soup with ham in an airtight container and in the fridge for up to 1 week.

Freezing leftover soup is a great option if you'd like to keep it for longer. Portion the soup in Souper Cubes for up to 3 months. Souper Cubes are such an easy way to store liquid and even easier to remove and thaw the perfect amount.

Slow Cooker or Instant Pot Split Pea Soup

Crockpot or Slowcooker: Prep your ingredients and place them in a slow cooker. Place the lid on and cook on low for 6-8 hours, or high for 4-5 hours, until the peas are tender and falling apart. Remove the bay leaves and the ham bone. Add any meat still on the bone back to the soup.

Instant Pot: Use the saute function of your Instant Pot to sweat the vegetables. Once softened add the remaining ingredients to the instant pot. Lock on the lid and seal the valve. Cook on high pressure for 15 minutes, and naturally release for 10 minutes. Remove the bay leaves and ham bone.

For either recipe you can leave the soup chunky or before adding the ham back in use an immersion blender for a pureed split pea soup. Top with ham and salt and pepper to taste.

A bowl full of warm split pea soup with ham and a spoon.

Split Pea and Ham Soup Serving Suggestions

This soup is rich and hearty on its own, but can absolutely be dressed up or paired with tasty sides. I like to top mine with extra smoked ham and freshly shaved parmesan.

Bread: Soup is always delicious when served with a crusty bread or croutons. Try our Classic Southern Cornbread Recipe or these Easy Cornbread Muffins

Roasted Vegetables: Serve a medly of roasted carrots and onions on top of your soup. Try these Air Fryer Carrots, make them sweet or savory.

Salad: They don't call it soup and salad for nothing. A simple side salad or cobb salad would be refreshing next to a hearty savory soup.

FAQ's

What meat other than a ham bone can I use in Split Pea Soup?

Ham hocks: Ham hocks are a great substitute for ham bones as they also add flavor and richness to the soup. You can use them in the same way you would use a ham bone.
Bacon: If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.
Smoked sausage: Smoked sausage like kielbasa or andouille can also add flavor to the soup.

Can I make this recipe Vegetarian?

Yes! Instead of chicken broth, use your favorite vegetable broth. Omit the ham altogether but feel free to replace it with additional veggies.

Notes

  • I use a ham bone from a fully cooked smoked ham that has about ½ cup to 1 cup of meat still attached to the bone.
  • If you don't have a ham bone, feel free to substitute it with chopped ham or bacon. If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.

Looking for more soup recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

A bowl served with split pea soup topped with bits of ham.
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5 from 2 votes

Split Pea Soup with Ham

Split pea soup with ham is a hearty and comforting soup that is packed with flavor. The split peas provide a subtle earthiness and nuttiness while the ham adds a smoky, salty and savory flavor that complements the sweetness of the peas. A wonderful recipe for leftover ham thats packed with veggies.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Soup
Cuisine: American
Keyword: split pea soup with ham
Servings: 9 servings
Calories: 220kcal
Author: Tanya

Equipment

Ingredients

  • 2 tablespoons Olive Oil
  • 1 medium Onion chopped
  • 4 cloves Garlic chopped
  • 2 Carrots chopped
  • 2 stalks Celery chopped
  • 1 teaspoon Dried thyme leaves
  • 4 cups Chicken Broth or vegetable broth
  • 2 cups Water
  • 1 pound Dried Green Split Peas rinsed and sorted
  • 1 Ham Bone with ham meat attached (see note)
  • 2 Bay Leaves
  • Salt and Pepper to taste

Instructions

  • In a large heavy bottomed pot, heat the oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables have softened. About 8-10 minutes.
  • Add the dried thyme leaves and stir. Add chicken broth, water, green split peas, ham bone, and bay leaves. Cover and bring to a boil. Reduce the heat to low and allow to simmer, covered, stirring occasionally. Cook for about 1 hour, until the soup is thick and the peas have disintegrated.
  • Remove the bay leaves and ham bone. Remove any ham from the ham bone and add the ham meat to the pot. Season with salt and pepper to taste.

Notes

  • I use a ham bone from a fully cooked smoked ham that has about ½ cup to 1 cup of meat still attached to the bone.
  • If you don't have a ham bone, feel free to substitute it with chopped ham or bacon. If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 34g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 673mg | Potassium: 604mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2394IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

Air Fryer Egg Frittata

by 25 Comments

This Air Fryer Egg Frittata recipe is the easiest way to make a delicious breakfast frittata in your Air Fryer. It's loaded with veggies and tons of flavor. It's the perfect Air Fryer Breakfast.

air fryer egg frittata in air fryer basket

 This post contains affiliate links, please read my full disclosure here.

Full Recipe/Instructions are available in the 
recipe card at the bottom of the post. 
You can find important tips/tricks in the
blog post.


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Slow Cooker Black Beans

by 4 Comments

Experience the incredible taste and convenience of slow cooker black beans! Perfect for any occasion, homemade slow cooker black beans can be prepped in no time with little effort. Get ready to savor the flavor that only slow-cooked black beans can bring!

A scoop of black beans being lifted out of the slow cooker.

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

When made in the slow cooker, black beans become infused with flavor and develop an incredibly creamy texture. Also, slow cooker black beans are a healthy and versatile dish that can be used in a variety of recipes, like burritos, tacos, salads, soups, stews, and more!

If you love making black beans with your own added flavors, you'll especially enjoy these with my Sweet Potato & Black Bean Nachos or this tasty Black Bean Salsa!

Large serving bowl of freshly cooked black beans.

Ingredients

  • Dried black beans - Before adding your beans to the slow cooker, rinse your dried beans and remove any bits that don't belong.
  • Seasoning Ingredients - A delicious combination of herbs, spices, broth, and veggies make these black beans really stand out. For this recipe, you'll need chicken broth, olive oil, cumin, oregano, onion, jalapeno pepper, garlic, bay leaves, and salt and pepper to taste.
Slow cooker black bean ingredients.

Tools needed for this recipe

  • Slow Cooker
  • Knife and cutting board for vegetable prep.

How To Make Slow Cooker Black Beans

Place the sorted and rinsed black beans in the slow cooker.

Add the chicken broth, water, olive oil, cumin, and oregano and stir. Lay the onion, jalapeno, and bay leaves on the beans.

All ingredients added to a slow cooker.

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender.

Black beans and spices having been cooked over time still in the slow cooker.

Once the beans are cooked, remove the bay leaves, onion, jalapeno, and smashed garlic.

Freshly cooked black beans in the slow cooker with extra ingredients removed.

Serve and enjoy!

How To Store Crock Pot Black Beans

Storing black beans: Let the black beans cool to room temperature before storing them. Transfer the black beans to an airtight container. Store for up to 5 days.

Freezing black beans: Allow them to cool to room temperature before transferring the black beans to an airtight freezer-safe container. Before freezing, divide your cooked beans into separate servings and transfer each one into separate freezer bags or containers. Place them in the freezer, and store them for up to 6 months!

Large serving bowl of freshly cooked black beans.

How To Serve Black Beans

As a side: Serve with rice, chicken, peppers, and onions for a quick fajita.

As a topping: Serve seasoned slow cooker black beans on top of nachos, a crisp salad, on top of rice

A tasty spread: Use refried black beans as a spread on your avocado toast and eggs for breakfast.

As a yummy addition to recipes: Use these black beans in dishes like my Jamaican Rice & Beans or Black Bean Salsa.

FAQ's

How long does it take to cook black beans in a slow cooker or crockpot?

It usually takes 6-8 hours on low heat to cook black beans in a slow cooker or crockpot, but this time can vary based on the size of your slow cooker.

Can I use canned black beans instead of dried beans?

Yes, if you are short on time you can replace the dried beans with 2 cans of precooked and unseasoned black beans that have been drained and rinsed.

Do I need to soak my black beans first?

Nope, after rinsing toss the beans into the slow cooker and start cooking.

Do I need to add any water when cooking the beans?

Yes, you need to add enough water so that the beans are covered by at least 1-2 inches of liquid while they are cooking.

How many cans of black beans does 1 pound of dried beans equal out to?

One pound of dry black beans makes roughly 3 to 4 cans of cooked black beans.

Notes

  • Rinse the beans thoroughly before cooking to remove any dirt or debris.
  • Check on the cooked beans regularly and add more liquid if needed.
  • Adjust the seasonings as you need. Taste and re-season them with pepper, cumin, chili powder, garlic, and onion powder.
  • Add salt at the end of cooking to control the salt content. The saltiness of the broth will increase as it cooks. Salt to taste at the end.
  • For a savory flavor profile, add smoked meats like bacon, ham hock, or smoked turkey. Add these meats at the beginning of the slow cooking process.

Looking for more slow cooker recipes? Try these out:

 If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Large serving bowl of freshly cooked black beans.
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5 from 3 votes

Slow Cooker Black Beans

Experience the incredible taste and convenience of slow cooker black beans! Perfect for any occasion, homemade slow cooker black beans can be prepped in no time with minimal effort. Get ready to savor the flavor that only slow-cooked black beans can bring!
Prep Time5 minutes
Cook Time3 hours
Total Time3 hours 5 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker black beans
Servings: 9 servings
Calories: 202kcal
Author: Tanya

Equipment

Ingredients

  • 1 pound Dried black beans sorted and rinsed
  • 4 cups Chicken broth
  • 2 cups Water
  • 1 tablespoon Olive oil
  • 2 teaspoons Cumin
  • 1 teaspoon Oregano
  • 1 Onion peeled, cut into 4ths, root attached
  • 1 Jalapeno pepper seeded and halved
  • 4 cloves Garlic smashed
  • 2 Bay leaves
  • Salt and pepper to taste

Instructions

  • Place the sorted and rinsed black beans in the slow cooker.
  • Add the chicken broth, water, olive oil, cumin, and oregano and stir. Lay the onion, jalapeno, and bay leaves on the beans.
  • Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender.
  • Once the beans are cooked, remove the bay leaves, onion, jalapeno, and smashed garlic.
  • Serve and enjoy.

Notes

  • Add salt at the end of cooking to control the salt content. The saltiness of the broth will increase as it cooks. Salt to taste at the end.
  • Adjust the seasonings as you need. Taste and re-season them with pepper, cumin, chili powder, garlic, and onion powder.
  • Check on the cooked beans regularly and add more liquid if needed.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 34g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 397mg | Potassium: 804mg | Fiber: 8g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg

Whole Roasted Fish

by 2 Comments

If you like to keep things simple, my Whole Roasted Fish recipe is for you. Whole fish, seasoned with fish seasoning and stuffed with slices of fresh lemon, garlic, and a few sprigs of thyme, before being placed into a searingly hot oven to roast.

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices and garnished with red onion and a drizzle of olive oil

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Roasting a whole fish in the oven is one of the easiest and tastiest things you can do. Growing up, my stepdad would go fishing every other weeknight, and whole roasted fish was a common dinner occurrence in our house.

What I like most about cooking whole fish is how easy it is to add flavor. Lemon, garlic, and thyme are flavors that work together and, when paired together, complement the fish beautifully.

However, this easy fish recipe can be adapted to suit the flavors you and your family enjoy. If you want to swap the thyme for parley, dill, or rosemary, feel free to do that.

Be sure to check out my Air Fryer Whole Fish, Easy Oven-Baked Fish, Crispy Air Fryer Fish, and Brown Stew Fish recipes too!

Ingredients

Here's what you will need to make oven-roasted fish:

whole roasted fish recipe ingredients
  • Whole fish - I used 2 whole fish, gutted and scaled, weighing roughly 1lb each. Red snapper, sea bass, tilapia, or trout would be ideal.
  • Oil - I use olive oil as it has the best flavor, but any other light-flavored oil will work here too.
  • Seasoning - I season the fish with fish seasoning, a dry rub mixture that tastes delicious on fish.
  • Fresh herbs - 3-4 sprigs of fresh herbs are added to the cavity of the fish. I've used sprigs of thyme, but rosemary, dill, or parsley would work equally well.
  • Garlic - fresh sliced garlic is added to the cavity of the fish.
  • Lemon - is sliced and added to the cavity of the fish.

How to cook whole fish in the oven

2 whole fish seasoned and set onto parchment paper stuffed with fresh thyme and lemon slices

Preheat the oven to 425°F (220°C).

Rinse the fish under cold water and pat it dry with paper towels.

Make 3-4 diagonal cuts on both sides of the fish to help it cook more evenly and to allow the flavors to penetrate the fish.

Rub the fish with olive oil and season it inside and out with fish seasoning.

Stuff the cavity of the fish with sliced lemon, garlic, and fresh herbs.

Place the fish on a baking sheet or sheet lined with parchment paper.

cooked whole fish stuffed with fresh thyme and lemon slices set on parchment paper

Bake the fish in the oven for 25-27 minutes or until the internal temperature reaches 145°F (63°C). The cooking time may vary depending on the size of the fish.

Once cooked, remove the fish from the oven and let it rest for a few minutes before serving.

Serve the fish on a platter, garnished with fresh herbs and lemon wedges if desired.

Expert Tips

These tips will help you make the best whole-roasted fish you've ever tried. 

  • Pat the fish dry before seasoning it. This helps remove excess moisture that can cause the fish to steam and become mushy, rather than roast.
  • I recommend scoring the fish by cutting diagonal lines in the skin before you season it. This ensures you get maximum flavor into the fish.
  • If you want to check the internal temperature of the fish once it's cooked, a probe thermometer is the easiest way to do this.
  • The parchment paper pictured is not mandatory, but I like to use it as it stops the fish from sticking to the baking sheet.

Flavor variations

  • Swap the thyme I've used in this dish for other herbs like rosemary, dill, or parsley.
  • Season and spice this fish dish the way you like it. Want to add some chili heat? Add some red pepper flakes or sliced red chili.
  • Try adding some finely shredded fresh ginger to the cavity of the fish.
  • Add extra citrus by finely grating some lemon zest and mixing it with the fish seasoning before rubbing it over the fish.
close up image of white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices

What to serve with Whole Roasted Fish

I like to serve whole roasted fish garnished with some pickled red onions and a spoon of chimichurri for a burst of added freshness. Alongside, I'll add some rice or potatoes and a couple of my favorite veggie sides.

Additionally, you can bake your fish with vegetables. Lay the vegetables on the base of your baking sheet and place the fish on top.

For potatoes, try my Instant Pot Green Beans and Potatoes, Air Fryer French Fries, or my Southern Potato Salad. When it comes to vegetable sides, try my Marinated Air Fryer Vegetables, Oven Roasted Cauliflower, or Oven Roasted Broccoli.

How to pick whole fresh fish from the market

Don't be intimidated about buying whole fish from the market. Here are my tips for buying fresh whole fish.

  1. Look for clear eyes: The eyes of the fish should be clear, bright, and bulging, indicating that the fish is fresh.
  2. Check for firm flesh: The flesh of the fish should be firm to the touch and should spring back when pressed.
  3. Smell the fish: Fresh fish should have a mild smell, not a strong or unpleasant odor. If it smells overly fishy, it may not be fresh.
  4. Look for bright and shiny skin: The skin of the fish should be bright and shiny, indicating that it was recently caught and is fresh.

How to store

To refrigerate: Fish is a dish that is best served warm from the oven, as it overcooks really quickly when you try and reheat it. If you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. When ready to enjoy, place in a hot oven to warm through, taking care not to overcook the fish and dry it out.

To freeze: I don't recommend freezing this whole roasted fish; it's a dish best served straight from the oven.

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices

FAQs

Which fish is best for roasting?

If roasting fish in the oven, I like to cook the whole fish on the bone. I recommend fish weighing roughly 1 lb each, and red snapper, sea bass, tilapia, or trout would be my top choices.

How long will it take to bake a whole fish?

The length of time will depend a lot on the size and thickness of the fish. I cook my fish at 425°F (220°C) and check it after 25 minutes until the internal temperature reaches 145°F (63°C). If it needs a little longer, I'll put it back into the oven for another 2-3 minutes. A cooked fish should be flaky and come apart easily when gently prodded with a fork.

Is roasting fish healthy?

Yes, roasting is a healthy way to cook fish, as you add very little oil to the dish when roasting it.

Do you cover fish when roasting?

No, don't be tempted to cover the fish when roasting in the oven, as the fish will steam rather than roast.

If you have tried this Whole Roasted Fish recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices and garnished with red onion and a drizzle of olive oil
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5 from 1 vote

Whole Roasted Fish

Whole fish, seasoned with fish seasoning, and stuffed with slices of fresh lemon, garlic and a few sprigs of thyme, before being placed into a searingly hot oven to roast. The result, beautifully cooked fish with a delicious crispy skin.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: how to cook a whole fish, oven roasted fish, whole roasted fish
Servings: 4
Calories: 482kcal
Author: Tanya

Ingredients

  • 2 whole fish (such as red snapper, sea bass or trout) gutted and scaled, about 1 lb each
  • 1 tablespoon olive oil
  • 2.5 teaspoon fish seasoning
  • 3-4 sprigs fresh herbs (such as thyme or rosemary)
  • 2 cloves garlic sliced
  • 1 lemon sliced

Instructions

  • Preheat the oven to 425°F (220°C).
  • Rinse the fish under cold water and pat it dry with paper towels.
  • Make 3-4 diagonal cuts on both sides of the fish to help it cook more evenly and to allow the flavors to penetrate into the fish.
  • Rub the fish with olive oil and season it inside and out with fish seasoning.
  • Stuff the cavity of the fish with sliced lemon, garlic and fresh herbs.
  • Place the fish on a baking sheet, or sheet lined with parchment paper.
  • Bake the fish in the oven for 25-27 minutes, or until the internal temperature reaches 145°F (63°C). The cooking time may vary depending on the size of the fish.
  • Once cooked, remove the fish from the oven and let it rest for a few minutes before serving.
  • Serve the fish on a platter, garnished with fresh herbs and lemon wedges if desired.

Notes

  • Feel free to add other flavors using different herbs, seasonings, or spices.
  • Additionally, you can bake your fish with vegetables. Lay the vegetables on the base of your baking sheet and place the fish on top.

Nutrition

Calories: 482kcal | Carbohydrates: 4g | Protein: 80g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 360mg | Sodium: 312mg | Potassium: 1210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 5mg

Classic Lemonade

by 2 Comments

On a warm and sunny day, nothing is quite as refreshing as a pitcher of Classic Lemonade. Fresh lemon juice is combined with granulated sugar and fresh water, then served over ice. My Homemade Lemonade recipe beats overly sweet, store-bought soft drinks, any day of the week.

a pitcher filled with classic lemonade, topped with slices of fresh lemon

This post contains affiliate links, please read my full disclaimer here.

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Lemonade is one of those drinks that I will happily drink all year round. Made with freshly squeezed juice from 5 or 6 lemons, this thirst-quenching drink is bursting full of lemony flavor.

This is the ideal easy lemonade recipe for kids, only 2 simple ingredients and some water, so the kids can make it themselves.

I like making my own lemonade, and this healthy lemonade recipe is far better than store-bought lemonade. No artificial preservatives, flavorings, or excess sugars and syrup. With this traditional lemonade recipe, you adjust the sugar to your own tastes, making the lemonade as sweet or as sour as you like.

If you like to make your own homemade no-alcohol drinks, try these great-tasting recipes. My Tamarind Juice, Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, Jamaican Lemonade, Green Sherbet Punch, or my Strawberry Basil Lemonade.

Ingredients

classic lemonade recipe ingredients

Here's what you will need to make homemade lemonade:

  • Lemon - you need 1 ½ cups of freshly squeezed lemon juice, this is roughly 5-6 lemons.
  • Sugar - white granulated sugar sweetens the lemonade.
  • Water - I use 6 cups of water. You could use carbonated water to make a slightly fizzy lemonade.

How to make Classic Lemonade

a measuring jug filled with lemon juice and sugar

Squeeze fresh lemons until you have approximately 1.5 cups of lemon juice, ensuring that any seeds or pulp are discarded. Transfer the juice to a pitcher.

Add granulated sugar to the lemon juice and stir until it completely dissolves.

pitcher filled with classic lemon and topped with fresh lemon slices

Pour water into the pitcher and stir everything together well. Taste and adjust the amount of sugar for your desired sweetness level if needed.

Serve over ice.

Do I need to make a simple syrup for lemonade?

I skip the simple syrup when it comes to making lemonade. Simply adding the sugar to the lemon juice first will allow the sugar to dissolve.

Expert Tips

These tips will help you make the best homemade lemonade recipe you've ever tried. 

  • I always use freshly squeezed lemon juice. If you're using bottled juice, use 100% lemon juice, not from concentrate, for the best flavor.
  • Adjust the amount of sugar to your taste, by starting with a small amount and adding more until it's as sweet as you like. Remember you can always add, but you can't take away!
  • This recipe is easily doubled or tripled if you are serving a crowd.
  • Don't add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the lemonade.

Flavor variations

  • Swap the lemon juice for orange, lime, or grapefruit, or try a combination of citrus flavors.
  • I've topped the lemon juice with slices of fresh lemon, but you could also add some fresh herbs like mint, rosemary, or basil too.
  • Lemonade works a treat with berries, so add some freshly sliced strawberries; or whole raspberries, blackberries, or blueberries.
glass filled with classic lemonade with a red and white drinking straw

How to store 

Make ahead: Prepare fresh homemade lemonade in advance then store it in the refrigerator until you are ready to serve.

To refrigerate: Leftover lemonade can be stored in the refrigerator for up to 5-7 days.

FAQs

Can I make lemonade with bottled lemon juice?

Yes, absolutely. Just make sure you use 100% lemon juice and not lemon juice from concentrate.

Do I use tap or bottled water to make lemonade?

If you have good tap water, use that, if not, then I suggest using bottled or filtered water. To add a little added sparkle, add carbonated bottled water.

If you have tried this Classic Lemonade recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

a pitcher filled with classic lemonade, topped with slices of fresh lemon
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No ratings yet

Classic Lemonade

Fresh lemon juice is combined with granulated sugar and fresh water and then served over ice. My Homemade Lemonade recipe beats overly sweet, store-bought soft drinks any day of the week.
Prep Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Keyword: best homemade lemonade, classic lemonade, easy lemonade, traditional lemonade
Servings: 6 people
Calories: 142kcal
Author: Tanya

Ingredients

  • 1 ½ cups lemon juice from 5-6 lemons
  • ¾ - 1 cup granulated sugar or to taste
  • 6 cups water

Instructions

  • Squeeze fresh lemons until you have approximately 1.5 cups of lemon juice, ensuring that any seeds or pulp are discarded. Transfer the juice to a pitcher.
  • Add granulated sugar to the lemon juice and stir until it completely dissolves.
  • Pour water into the pitcher and stir everything together well. Taste and adjust the amount of sugar for your desired sweetness level if needed.
  • Serve over ice.

Notes

  • For the best flavor, use freshly squeezed lemon juice. If you're using bottled juice, use 100% lemon juice, not from concentrate, for the best flavor.
  • Adjust the amount of sugar to your taste by starting with a small amount and adding more until it's as sweet as you like.

Nutrition

Calories: 142kcal | Carbohydrates: 37g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 13mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 11mg | Iron: 0.1mg