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Braised Short Ribs

by 13 Comments

This is the best braised short ribs recipe, and once you cook it I'm sure you'll agree. The beef short ribs are cooked in a delicious gravy until the meat is fork tender and falls away from the bone.

braised beef short rib served on top of a bowl of creamy polenta

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

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

Beef short ribs are full of delicious marbling, making them the ideal cut for braising. Cook them low and slow and the fat will render down, resulting in the tastiest gravy.

I like to make my red wine braised short ribs in oven, they are the perfect cook for a lazy weekend, when you want something delicious, but want a dish with minimal prep. Similar to my oxtail recipe, these ribs are first seasoned with a delicious spice mixture, cooked until fork tender, and covered in a delicious gravy.

What is braising?

Braising is when food is first sauteed lightly to brown it, then stewed slowly in a covered pot. The stewing part can be done in the oven or on the stovetop. Braising is a simple method of cooking that often requires little preparation, and can be used to cook meat or vegetables.

Ingredients

  • Beef short ribs - look for short ribs that have been trimmed of excess fat and silver skin
  • Seasoning - Brown sugar, Kosher salt, black pepper
  • Vegetable oil - for browning
  • Aromatics - Yellow onion, celery, carrot, garlic cloves
  • For the sauce - Tomato paste, red wine, beef broth, red pepper flakes, fresh rosemary
braised beef short ribs recipe ingredients

How to make the Best Braised Short Ribs

a plate of raw beef short ribs seasoned with brown sugar, salt and black pepper
Dutch oven with seared beef short ribs

Preheat your oven to 275 degrees Fahrenheit.

Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, for about 4-5 minutes.

Remove from the pot and set aside. 

Dutch oven filled with sauteed onion, carrot, celery and garlic
Dutch oven with sauteed vegetables with tomato paste and red pepper flakes stirred through

Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds.

Add red wine, beef broth, and red pepper flakes and stir.

Dutch oven with sauteed vegetables and red wine and beef broth added topped with springs of fresh rosemary
Dutch oven with sauteed vegetables topped with browned beef short ribs

Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid.

Place the pot into the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours. 

Dutch oven filled with braised beef short ribs
close up image of braised beef short rib

Remove the pot from the oven and serve.

Expert Tips

These tips will help you make the best braised short ribs you've ever tried. 

  • For the best results, always preheat the oven so that it's good and hot to start.
  • Trim off most of the excess fat from the short ribs to avoid a greasy sauce. 
  • Sear the meat first to brown it, before braising, as this step will add so much flavor to the finished sauce.
  • When you add the red wine and beef broth, scrape any crispy bits off the bottom of the pot as this all adds flavor to the finished sauce.
  • If time permits, prepare your short ribs a day ahead and refrigerate them in a closed container. The fat from the short ribs will rise to the top (see photographs below). When ready to serve, remove the layer of fat and reheat the ribs and the sauce on the stove top in a covered pot over low heat.
  • Nothing goes to waste in my kitchen, so freeze any leftover sauce to serve with another roast or steak dinner.
glass dish with cold braised short ribs and a thick layer of solid fat on top
a ladle with sold beef fat being spooned off the braised short ribs

Flavor variations

  • I've used onion, celery, carrot, and garlic to flavor the cooking liquor. You can add in any other veggies, for example; mushrooms, leeks, shallots, or red chili would work with the beef too.
  • Use sprigs of fresh thyme or parsley instead of rosemary.
  • If you prefer to make the braising liquor without red wine, leave it out and add a little more beef broth.

How to serve Braised Beef Short Ribs

Serve red wine braised short ribs on top of a bowl of my creamy polenta, with a spoon of the delicious sauce the beef has been braised in.

You can serve this dish with potato too, try it with my Creamy Instant Pot Mashed Potatoes, Garlic Mashed Potatoes, or for a great alternative to regular potatoes try my Mashed Sweet Potatoes.

There's so much flavor in this dish I keep any additional veggie sides simple. Try my Oven Roasted Broccoli, Fried Cabbage, Instant Pot Buttered Cabbage, or Southern Green Beans.

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 ribs and sauce on the stove-top until piping hot.

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

fork tender braised short ribs served on top of a bowl of creamy polenta

FAQs

What are short ribs?

Beef short ribs are are cut from the chuck area of the cow; the lower section of the rib cage, beneath the back ribs. This rib cut comprises "short" pieces of rib bone that are covered in meat.

Why do you braise short ribs?

Braising is a great way to cook short ribs, you'll be left with tender ribs of meat that just fall from the bone. The ribs are heavily marbled with fat, and the low and slow cook allows all the fat to break down and melt into the sauce, resulting in a great tasting dish.

Do you have to sear short ribs before braising?

While you don't have to, I do recommend browning the short ribs first in a little oil. Browning the meat adds so much extra flavor to the finished dish.

Should I cover short ribs in the oven?

Yes, I recommend covering the pot with a tight fitting lid while the ribs are in the oven. This stops the meat from drying out.

If you have tried this Braised Short Ribs recipe, please rate it and let me know how it turned out in the comments below!

braised beef short rib served on top of a bowl of creamy polenta
Print Recipe
4.62 from 13 votes

Braised Beef Short Ribs

This is the best braised short ribs recipe, the ribs are cooked in a delicious gravy until the meat is fork tender and falling away from the bone.
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: American
Keyword: braised beef short ribs, braised short ribs, braised short ribs in oven, red wine braised short ribs
Servings: 4
Calories: 529kcal
Author: Tanya

Ingredients

  • 2.5 lb short ribs rinsed and patted dry
  • 3 tablespoon brown sugar
  • 1 tablespoon kosher salt
  • ½ teaspoon black pepper
  • 3 tablespoon vegetable oil
  • 1 yellow onion chopped
  • 1 rib celery chopped
  • 1 medium carrot chopped
  • 4 cloves garlic chopped
  • 1 tablespoon tomato paste
  • ¼ cup red wine
  • 1.5 cup beef broth
  • ½ teaspoon red pepper flakes
  • 2 sprigs fresh rosemary

Instructions

  • Preheat your oven to 275 degrees Fahrenheit. Season the ribs with brown sugar, kosher salt, and black pepper. Heat oil in a large, heavy bottom pot over medium heat and brown the short ribs on all sides, about 4-5 minutes. Remove from the pot and set aside.
  • Add onions, celery, carrot, and garlic to the pot and sauté for about 5 minutes, until the vegetables soften. Now add the tomato paste and stir for an additional 30 seconds. Add red wine, beef broth, and red pepper flakes and stir.
  • Place the sprigs of fresh rosemary into the pot, then return the browned short ribs to the pot and cover them with a lid. Place pot in the preheated oven. Bake the short ribs, covered, until tender, about 3.5-4 hours.
  • Remove from the oven and serve.

Notes

  • Trim off most of the excess fat from the short ribs to avoid a greasy sauce. 
  • If time permits, prepare your short ribs a day ahead and refrigerate in a closed container. The fat from the short ribs will rise to the top. When ready to serve, remove the layer of fat and reheat the ribs and the sauce on the stove-top in a covered pot over low heat.

Nutrition

Calories: 529kcal | Carbohydrates: 16g | Protein: 41g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 122mg | Sodium: 2272mg | Potassium: 995mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2732IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 5mg

Creamy Polenta Recipe

by Leave a Comment

Creamy polenta is a comfort food like no other. This simple yet tasty dish is incredibly versatile and can be eaten as a breakfast, lunch, or dinner. Not only is it delicious and nourishing, but making it takes almost no effort at all.

creamy polenta in a bowl with a spoon topped with butter, salt, and pepper.

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

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

With creamy polenta, you can enjoy a satisfying meal with minimal preparation and cleanup, what's not to love? The best part? You can top it with your favorite veggies, meat, or sauce to make an amazing meal that will leave you feeling satisfied. Try out this easy recipe and discover why creamy polenta should be a staple on your meal plan!

Looking for a breakfast version? My Jamaican Cornmeal Porridge or Jamaican Green Banana Porridge are both a perfect breakfast treat.

Creamy Polenta Recipe in a bowl with a spoon.

Ingredients

  • Water: Water can also be swapped with a mixture of water and chicken or vegetable stock for added flavor.
  • Milk: Whole milk will create a thick and creamy polenta.
  • Polenta: Course grain yellow cornmeal is the polenta you'll be wanting for this recipe.
  • Grated parmesan cheese: Freshly grated parmesan cheese will yield a stronger flavor.
  • Butter: Adds to the creamy buttery flavor.
  • Salt and pepper: For seasoning, add to taste.
Polenta ingredients.

Tools needed for this recipe

  • Large pot
  • Measuring cup

How To Make Creamy Polenta

In a medium heavy-bottom saucepan, bring water and milk to a boil over medium-high heat.

Whisk the polenta into the boiling water, then reduce the heat to low.

In a medium heavy-bottom saucepan, bring water and milk to a boil over medium-high heat.

Cover and simmer for 30 minutes, stirring occasionally. 

In a medium heavy-bottom saucepaWhisk the polenta into the boiling water, then reduce the heat to low.

Once the polenta is thick and creamy, remove from the heat and stir in the Parmesan cheese, butter, salt, and pepper. Serve and enjoy. 

Cooked creamy polenta with butter and cheese added.

How to store

Allow the polenta to cool completely before storing. Refrigerate in an airtight container for up to 5 days. Or freeze in a freezer-safe container for up to 3 months.

Creamy Polenta Variations

This classic creamy polenta recipe is a wonderful base for any variation you throw at it. Enjoy!

More cheese! - Grated parmesan cheese is great, but why not try fresh? Get creative with the cheese, try gorgonzola, sharp white cheddar, or fontina cheese.

Sauteed mushrooms & spinach - Top your creamy polenta with a generous helping of beautifully seasoned sauteed mushrooms and spinach.

Salisbury Steak with Mushroom Gravy - Use in place of mashed potatoes for this delicious Salisbury steak with gravy.

creamy polenta in a bowl with a spoon topped with butter, salt, and pepper.

Creamy Polenta Serving Suggestions

Polenta can really take place of any pasta, potato, or rice dish. Make this recipe a hearty addition to any balanced protein and vegetable dish.

freshly cooked creamy polenta being stirred with a spoon.

Serve this creamy polenta with any of these delicious greens!

FAQ's

Is polenta better with milk or water?

Polenta with milk will create a thicker and creamier texture, while water can be easily flavored with stock concentrates. Using water will let the natural corn flavor shine through.

Notes

  • Polenta will thicken as it cools.  Once cooled, it can be sliced and served as well. 
  • If slicing, saute or grill for extra flavor.

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!

creamy polenta in a bowl with a spoon topped with butter, salt, and pepper.
Print Recipe
5 from 1 vote

Creamy Polenta Recipe

Creamy polenta is a comfort food like no other. This simple yet tasty dish is incredibly versatile and can be eaten as a breakfast, lunch, or dinner. Not only is it delicious and nourishing, but making it takes almost no effort at all.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Italian
Keyword: creamy polenta recipe
Servings: 4 servings
Calories: 287kcal
Author: Tanya

Ingredients

  • 3 cups Water
  • 1 cup Milk
  • 1 cup Polenta
  • ½ cup Grated parmesan cheese
  • 2 tablespoons Butter
  • Salt and pepper to taste

Instructions

  • In a medium heavy-bottom saucepan, bring water and milk to a boil over medium-high heat. Whisk the polenta into the boiling water, then reduce the heat to low.
  • Cover and simmer for 30 minutes, stirring occasionally. 
  • Once the polenta is thick and creamy, remove from the heat and stir in the Parmesan cheese, butter, salt, and pepper. Serve and enjoy. 

Notes

  • Polenta will thicken as it cools.  Once cooled, it can be sliced and served as well. 

Nutrition

Serving: 1g | Calories: 287kcal | Carbohydrates: 36g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 878mg | Potassium: 171mg | Fiber: 1g | Sugar: 3g | Vitamin A: 467IU | Calcium: 194mg | Iron: 0.5mg

Butter Beans Recipe

by 12 Comments

My Southern Butter Beans recipe is pure comfort food in a bowl. This smoky butter beans recipe is made by adding a smoked turkey drumstick to the pot, which adds great depth of flavor, and once cooked I like to shred the turkey and add it to the beans.

spoon and bowl filled with butter beans, topped with shredded smoked turkey

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

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

This is the best butter beans recipe as it is packed full of flavor and it makes a great addition to any meal, and can be served alongside a whole variety of different main dishes.

I've kept this recipe really simple, but you can add in other flavors and I've made some suggestions on how to do that later in the post. I've added a popular seasoning ingredient, smoked turkey meat, but I've also added a touch of hot sauce to the cooking liquor, just enough to add flavor but not too much chili heat.

The butter beans, or lima beans as they are also known, require very little hands-on preparation making this easy butter beans recipe one you will come back to again and again.

Ingredients

Here's what you will need to make this easy butter beans recipe:

  • Beans - I use dried butter beans (also known as lima beans) which I quickly soak in just over 1 hour.
  • Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
  • Aromatics - onion and garlic for flavor. White onion or sweet onion will also work.
  • Broth - chicken broth, but vegetable broth can work too.
  • Turkey - for real depth of flavor a smoked turkey drumstick is cooked along with the beans.
  • Hot sauce - hot sauce is added to the cooking liquor, I recommend Texas Pete or Frank's Hot Sauce.
  • Seasoning - salt and black pepper is added to taste at the end of the cook.
butter beans recipe ingredients

How to make the Best Butter Beans recipe

How to cook butter beans:

Quick soak the beans by placing the beans and water in a large stockpot and bringing to a boil.

Boil for 5 minutes uncovered. Remove from heat and cover. Set the beans aside to sit for 1 hour.

Dutch oven containing dry butter beans

Heat the olive oil in a large pot over a medium heat. Add the onions and sauté until softened, about 3-5 minutes.

Now add garlic and sauté for an additional minute.

Dutch oven with sauteed onion and garlic in olive oil

Add the chicken broth, smoked turkey, and hot sauce to the pot.

Dutch oven filled with butter beans, turkey drumstick and chicken broth

Bring to a simmer, then cover the pot and reduce the heat to low.

Allow the beans to cook on low heat, stirring occasionally, until the beans are tender. This will take somewhere from 1.5-2 hours.

Dutch oven filled with cooked butterbeans and smoked turkey drumstick

Once the beans are tender, remove the drumstick from the pot, and remove the turkey meat from the bone.

close up image of bowl of butter beans topped with shredded smoked turkey

Return the meat to the pot and stir through the beans.

Season the beans with salt and pepper to taste. Serve and enjoy.

Expert Tips

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

  • I prefer to quickly soak my beans for this recipe in 4 cups of water. You can also soak the beans overnight in 6-8 cups of water if you prefer. 
  • You can skip soaking of the beans, they will just take a little longer to cook. 
  • I prefer to use a milder flavored hot sauce, like Texas Pete or Frank’s Hot sauce in this recipe. They give the beans flavor and they don’t make them spicy. Avoid using very spicy hot sauces.

Flavor variations

  • Add some extra aromatics like finely chopped celery and carrot to the onions and garlic.
  • Try adding some fresh herbs like thyme, rosemary, or bay when you are cooking the beans.
  • Swap the smoked turkey drumstick for some smoked ham or bacon instead.
spoon and bowl filled with butter beans, topped with shredded smoked turkey and a separate bowl of steamed white rice

What to serve with Butter Beans

This classic southern side dish is a great comfort food dish, ideal to serve alongside any main. Try it with my Classic Southern cornbread. Or serve it along 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.

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 butter beans on the stove-top until piping hot.

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

spoon and bowl filled with butter beans, topped with shredded smoked turkey

FAQs

Are butter beans healthy?

Yes, butter beans are are really good for you. They are packed full of protein and fiber, and low in fat. These nutritious beans are also rich in vitamins and minerals, and a great source of iron, zinc, potassium, magnesium and folate.

What's the difference between butter beans and lima beans?

Nothing, they are the same bean. What you call them depends largely on where you live.

Can I make gluten-free butter beans?

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

If you have tried this Butter 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!

spoon and bowl filled with butter beans, topped with shredded smoked turkey
Print Recipe
5 from 2 votes

Butter Beans Recipe

Southern Butter Beans recipe is a pure comfort food in a bowl. This smoky butter beans recipe is made by adding a smoked turkey drumstick to the pot, which adds great depth of flavorand a touch of hot sauce, just enough to add flavor but not too much chili heat.
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Side Dish
Cuisine: American
Keyword: best butter beans recipe, butter beans recipe, easy butter beans recipe, smoky butter beans recipe
Servings: 6
Calories: 401kcal
Author: Tanya

Equipment

Ingredients

  • 1 lb dried butter beans picked over and rinsed
  • 4 cups water
  • 2 Tablespoons olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic chopped
  • 2 cups chicken broth
  • 1 lb smoked turkey drumstick
  • 2 Tablespoons hot sauce eg Texas Pete
  • salt and pepper to taste

Instructions

  • Quick soak the beans by placing the beans and water in a large stockpot and bringing to a boil. Boil for 5 minutes uncovered. Remove from heat and cover. Set the beans aside to sit for 1 hour.
  • Heat the olive oil in a large pot over a medium heat. Add the onions and sauté until softened, about 3-5 minutes. Add garlic and sauté for an additional minute.
  • Add the chicken broth, smoked turkey, and hot sauce to the pot. Bring to a simmer, then cover the pot and reduce the heat to low. Allow the beans to cook on a low heat, stirring occasionally, until the beans are tender. This will take somewhere from 1.5-2 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 through the beans.
  • Season the beans with salt and pepper to taste. Serve and enjoy.

Notes

  • I prefer to quickly soak my beans for this recipe in 4 cups of water. You can also soak the beans overnight in 6-8 cups of water if you prefer.  You can also skip soaking of the beans, they will just take a little longer to cook. 
  • I prefer to use a milder flavored hot sauce, like Texas Pete or Frank’s Hot sauce in this recipe. They give the beans flavor and they don’t make them spicy. Avoid using very spicy hot sauces.

Nutrition

Calories: 401kcal | Carbohydrates: 50g | Protein: 29g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 46mg | Sodium: 862mg | Potassium: 1526mg | Fiber: 15g | Sugar: 8g | Vitamin A: 11IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 7mg

Creamy Crab Bisque

by 45 Comments

This delicious crab bisque is wonderfully rich and flavorful and will warm you from the inside out. Simple to make in one pot, it's a hearty dish the whole family will love!

crab bisque in a bowl with spoon in it

This is hands down one of my favorite seafood soup recipes! It's pretty easy to throw together and makes one delicious bowl of soup.

This crab bisque is made with crab meat, heavy cream, sherry, fresh vegetables and seasonings

If you are looking for more recipes with crab, try my air fryer crab cakes.

How to make crab bisque

Gather your ingredients.

  • Unsalted butter: for sautéing the aromatics.
  • Aromatics: onion, celery, garlic - for flavor!
  • All-purpose flour: to thicken the bisque
  • Fire Roasted Tomatoes: this adds flavor and color.
  • Liquids: Seafood stock and sherry cooking wine: You could also use clam juice instead of seafood stock if you don't have seafood stock or can't find it in stores. You can also use my easy shrimp stock recipe as well.
  • Seasoning: bay leaves and old bay seasoning
  • Crab meat: I use lump crab meat. You can use lump claw meat; however, the texture will not be the same.
  • Heavy cream: for texture and flavor.
  • Chives: for garnish. Feel free to sub with green onions.
ingredients of the crab biswue

Melt butter in a large pot over medium heat. Add onion, celery, and garlic and sauté for about 10 minutes.

onions and celery in pot

Stir in the flour and allow it to cook for a few minutes.

onions and celery in pot with flour

Add canned tomatoes, seafood stock, sherry wine, bay leaves, and old bay. Bring to simmer and allow to simmer for 15 minutes, stirring occasionally.

crab bisque ingredients in pot cooking

Remove bay leaves and blend the soup with an immersion blender or carefully blend in a blender until smooth.

Return pot to heat and stir in heavy cream and add crab meat.

heavy cream being poured in crab bisque

Continue to heat for 3-5 minutes, until crab meat is heated through.

finished crab bisque in pot

What is a bisque?

A bisque is a soup of French origin. It's known to be smooth and creamy, hence the use of heavy cream. You can use milk instead of cream if you want to lessen the fat content, but it won't be as creamy.

Can you make it ahead of time?

This crab bisque is a great make-ahead meal and will keep well in the fridge for up to 4 days. Make the soup, let it cool, then transfer it to an airtight container. You can reheat the soup gently on the stovetop to serve.

Can you freeze it?

Yes. If you have to freeze it, it's best not to keep it frozen for more than a month. Reheat it on low and stir it well before and during heating so that the cream doesn't separate. I like to use Soupers for freezing soup.

What's the best crab to use?

Traditionally, freshly picked Dungeness crab meat is used in this soup, but to make it more accessible, you can easily use tinned crab lump meat. The seafood stock (or clam juice) boosts all those flavors, so you don't need to get fresh crab meat for this dish.

Recipe Notes and Tips

  • Make the soup in a heavy-bottomed pot. This will distribute the heat more evenly so you don't get hotspots.
  • If you don't have an immersion blender, you can use a stand blender. Transfer it to the blender in batches carefully as it will be very hot.
  • Make this soup gluten-free by using 1:1 gluten-free flour.

FAQ

Can I use chicken broth in place of seafood stock in crab bisque?

Yes. It'll taste a little different so I strongly urge the use of seafood, shrimp, fish, stock, or clam juice.

What if I don't have a sherry-cooking wine? Can I leave it out, or is there a substitute?

Sure, add a little more broth to accommodate the absence of the sherry cooking wine. For a substitute, try another adequate sherry wine substitute.

https://www.tiktok.com/@myforkinglife/video/7200567508250725674

More Soup Recipes

crab bisque in bowl with hands holding it
Print Recipe
4.73 from 80 votes

Crab Bisque

This delicious crab bisque is wonderfully rich and flavorful and it will warm you from the inside out. Simple to make in one pot, it's a hearty dish the whole family will love!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Keyword: crab bisque, how to make she-crab soup, seafood soup recipe
Servings: 4 servings
Calories: 734kcal
Author: Tanya

Equipment

Ingredients

  • 4 Tablespoon unsalted butter
  • 1 sweet onion, diced about 1 cup
  • 1 celery stalk, diced about ½ cup
  • 1 Tablespoon garlic chopped, about 4 small cloves
  • 4 Tablespoon all-purpose flour
  • 1 14.5 Oz can fire roasted tomatoes undrained
  • 2 cups seafood stock or clam juice
  • ½ cup sherry cooking wine
  • 2 bay leaves
  • ½ teaspoon old bay seasoning
  • 2 cups heavy cream
  • 1 lb crab lump meat
  • 2 Tablespoon chives for garnish

Instructions

  • Melt butter in a large pot over medium heat. Add onion, celery, and garlic and sauté for about 10 minutes.
  • Stir in the flour and let it cook for a couple of minutes.
  • Add tomatoes, seafood stock, sherry wine, bay leaves, and old bay. Bring to simmer and allow to simmer for 15 minutes, stirring occasionally.
  • Remove bay leaves and blend the soup with an immersion blender or carefully blend in a blender until smooth.
  • Return pot to heat and Stir in heavy cream and add crab meat, Continue to heat for 3-5 minutes, until crab meat is heated through.
  • Serve in bowls and top with chives.

Notes

  • Make the soup in a heavy bottomed pan. This will distribute the heat more evenly so you don't get hotspots.
  • If you don't have an immersion blender, you can use a stand blender. Transfer it to the blender in batches carefully as it will be very hot.
  • Make this soup gluten free by using a 1:1 GF flour.

Nutrition

Calories: 734kcal | Carbohydrates: 23g | Protein: 28g | Fat: 57g | Saturated Fat: 35g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 1561mg | Potassium: 574mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2651IU | Vitamin C: 16mg | Calcium: 231mg | Iron: 2mg

This post was originally published on January 28, 2021. It has been updated with additional helpful information.

Lentil Spinach Soup

by Leave a Comment

You'll love this lentil spinach soup! It's the perfect, easy one-pot dinner for Meatless Monday - packed full of protein from lentils. With bold seasonings and a touch of hot sauce, this lentil spinach soup will tantalize your taste buds!

lentil spinach soup in a bowl

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

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

Lentils are my go-to ingredient when I want a fulfilling meat-free dish. Sometimes I'll add them to a flavourful sausage soup, and other times, I keep the dish meatless, like this Creamy Carrot and Lentil Soup. No matter which soup you make, lentils are sure to provide deliciousness, nutrition, and convenience in every pot!

Lentil spinach soup being ladled out of the pot

Ingredients

  • Olive oil - Canola oil, or avocado oil will work here as well.
  • Yellow onion - White onion or sweet onion will also work. The onion should be chopped.
  • Carrots & Celery - Brings flavor!
  • Garlic - Minced garlic
  • Seasonings - Salt and pepper to taste. Additional flavor is added with ground cumin and oregano.
  • Brown lentils - Lentils do not need to be soaked, simply rinse and pick over to remove any debris.
  • Vegetable broth - Your favorite will work here. For a different flavor profile, try other broth flavors.
  • Fresh spinach leaves - Larger spinach leaves or baby spinach leaves will work.
  • Hot sauce - Choose your favorite!
lentil spinach soup ingredients

Tools needed for this recipe

  • Large pot or Dutch oven
  • Wooden spoon
  • Cutting board and sharp knife

How To Make Lentil Spinach Soup

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes or until vegetables are tender. Add the cumin and oregano.

Vegetables and seasonings sauteing in a dutch oven.

Add the lentils and vegetable broth. Bring to a boil, reduce heat, and simmer for 35-40 minutes or until the lentils are softened.

Broth added to the dutch oven.

Add the spinach leaves, salt, and pepper. Simmer for another 5 minutes or until spinach is wilted and soup is heated through. Stir in hot sauce.

Spinach added to the dutch oven and allowed to wilt.

Taste and adjust seasonings as desired. Serve hot. Enjoy!

How to store

Before storing it in the refrigerator, allow your soup to cool. Store any leftovers in an airtight container for up to a week.

The soup freezes incredibly well. I like to freeze soups in smaller portions, as this makes it easier to reheat. Souper Cubes are a perfect solution for portioning and freezing soup. Simply pop out a frozen block of soup and warm it on the stove.

Serving suggestions

This hearty and veggie-filled lentil soup is amazing on its own, but to round out this dish into a perfect meal try any of these ideas:

Salad - Make a fresh crisp spinach salad with any leftover spinach you have. For even more protein try my Vietnamese Chicken Salad Recipe. Serving this in the cooler months, try Cranberry Pecan Apple Salad Recipe.

Warm cornbread or dinner rolls - A must-have with soups and stews! My Classic Southern Cornbread Recipe or Golden Sweet Potato Cornbread is always a hit. Honey Whole Wheat Dinner Rolls and Soft Air Fryer Dinner Rolls are perfect for soaking up the broth.

Hot Sandwich - A warm sandwich with soup is a match made in heaven. Air Fryer Shrimp Po’Boy Sandwiches are delicious! Want a heartier sandwich, try my Garlic Butter Cheese Steak Sandwiches, and don't skimp on the garlic butter!

cooked lentil and spinach soup in a dutch oven

Recipe Substitutions

Lentils - This recipe contains brown lentils. Swap those out for the more nutrient-dense black lentil, or a softer red lentil.

Spinach - Kale is an easy substitute for spinach, a bit more on the bitter side, but the flavors of the soup will easily overpower.

Stock - We use vegetable stock, which keeps this dish meatless. Chicken stock or even garlic stock would taste great in this lentil soup.

Optional Ingredients:

  • Small diced potatoes or sweet potatoes
  • Ham hock or smoked turkey
  • Spritz of lemon juice at the end

FAQs

Do lentils need to be soaked before making soup?

Thankfully lentils do not need to be soaked before making soup. It is recommended that they be rinsed and picked over to remove any debris. Depending on the type of lentil used, uncooked lentils will be done in 15-30 minutes.

Which color lentils are the healthiest?

One-half cup of uncooked black lentils is an incredibly nutrient-dense food, providing 26g of protein, 18g of dietary fiber, 100mg of calcium, 8mg of iron, and 960mg of potassium according to the USDA. That's the same amount of iron found in three cups of spinach and a whopping four times more potassium than one banana!

Notes

  • For a thicker soup, use less vegetable stock/broth or mash some of the lentils with a wooden spoon while they are cooking. If you want to add more protein, feel free to add in cooked diced chicken or sausage.
  • For a smooth creamy soup, use an immersion blender. Blend completely or partially depending on how smooth you want it.

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!

lentil spinach soup in a bowl
Print Recipe
5 from 1 vote

Lentil Spinach Soup

You'll love this lentil spinach soup! It's the perfect, easy one-pot dinner for Meatless Monday - packed full of protein from lentils.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Soup
Cuisine: American
Keyword: lentil spinach soup
Servings: 2 people
Calories: 557kcal
Author: Tanya

Ingredients

  • 2 tablespoons Olive oil
  • 1 cup Yellow onion chopped
  • ½ cup Carrots diced
  • ½ cup Celery chopped
  • 2 cloves Garlic minced
  • 2 teaspoons Ground cumin
  • 1 teaspoon Dried oregano
  • 1 cup Brown lentils rinsed and picked over
  • 4 cups Vegetable broth
  • 2 cups Fresh spinach leaves
  • 1 tablespoon Hot sauce
  • Salt and pepper to taste

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5 minutes or until vegetables are tender. Add the cumin and oregano.
  • Add the lentils and vegetable broth. Bring to a boil, reduce heat, and simmer for 35-40 minutes or until the lentils are softened.
  • Add the spinach leaves, salt, and pepper. Simmer for another 5 minutes or until spinach is wilted and soup is heated through. Stir in hot sauce.
  • Taste and adjust seasonings as desired. Serve hot. Enjoy!

Notes

  • For a thicker soup, use less vegetable stock/broth or mash some of the lentils with a wooden spoon while they are cooking. If you want to add more protein, feel free to add in cooked diced chicken or sausage.

Nutrition

Serving: 1g | Calories: 557kcal | Carbohydrates: 79g | Protein: 28g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 2146mg | Potassium: 1439mg | Fiber: 33g | Sugar: 12g | Vitamin A: 9366IU | Vitamin C: 27mg | Calcium: 163mg | Iron: 10mg

What Fruits and Vegetables are in Season in February

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If you want to eat seasonally this February, you may wonder what fruits and vegetables are in season. Here in the United States, there are various seasonal produce options to choose from. Whether you are looking for something sweet or savory, there is bound to be a seasonal fruit or vegetable that will suit your taste.

graph of produce that is in season in february

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Happy February! You will find that February's produce is quite similar to the produce you will find in January. These winter fruits and vegetables typically are the same and only change a little once we start getting into spring.

Either way, February is the perfect time to take advantage of winter fruits and vegetables before spring arrives.

It's best to look up what's in season based on your location, as many different States will have different produce that's in season. I like to refer to the seasonal food guide to determine what's in season in my area.

Why eat in-season produce?

Eating fruits and vegetables in season is a great way to ensure you're getting the most flavor, nutrition, and cost-effectiveness out of your produce. Eating seasonally is also a fantastic way to support local farmers as well as reduce food waste - as seasonal produce is typically fresher than off-season products.

Fruits in season in February

Apples

Apples are a great seasonal fruit to enjoy in February. They can be enjoyed as a snack or added to salads, desserts, and side dishes for meals. They are also packed with fiber, vitamins, and minerals, making them a great nutritional addition to any diet. There's no shortage of delicious varieties, from tart Granny Smiths to sweet Honeycrisps.

Try my Cranberry pecan apple salad, air fryer apple chips, or toss some apples with apple pie seasoning and bake them for a yummy treat.

apple chips on white background

Pears

Pears are another great fruit to enjoy in February. There are so many varieties of pears to choose from, like the sweet and crisp Anjou pear or the juicy Bartlett. Pears can also be enjoyed as a snack or added to salads, desserts, and side dishes for meals. They are also packed with fiber, vitamins, and minerals.

Pears can be enjoyed on their own or cooked for a yummy dessert, like this poached pears recipe.

Citrus

February is the perfect time to get your fill of fruity goodness! Citrus fruits like oranges, lemons, and grapefruits are all in season. Since these fruits typically contain a lot of vitamin C, you can enjoy a delicious snack that also helps keep you healthy. Whether you opt for an orange, a lemon, or a grapefruit, February is the time to savor these refreshing treats.

Use that citrus to make a refreshing glass of lemonade or this lemon curd recipe. 

Vegetables in season in February

Collards

Collards are a great vegetable to enjoy in February. They're packed with nutrients like vitamins A and C, calcium, and iron. Collards can be enjoyed cooked or raw, making them incredibly versatile. You can simply sauté collard greens with some garlic and olive oil for a simple side dish, or you can use them in more creative recipes like collard green soup.

And of course, braising collards until they're nice and tender is also a win. To speed up the process, try making these Instant Pot collard greens for a delicious tender dish.

Herbs

Fresh herbs are always a great way to add flavor to any dish. Herbs that you can find in season in February include rosemary, parsley, thyme, sage, and oregano. These herbs can be used to add flavor to a variety of dishes like soups and stews. They're also great when added to salads or marinades for an extra flavorful punch.

Knowing how to store fresh herbs will allow your herbs to stay fresh for 1-2 weeks.

rosemary and thyme on damp paper towel

Potatoes

February is the perfect time to enjoy some potatoes! Potatoes come in a variety of shapes and sizes, from small red potatoes to large white ones. Potatoes are incredibly versatile as well – you can roast them, mash them, or even make french fries with them.

Try out my Air Fryer Baked Potato or Air Fryer Fries recipes for some tasty potato dishes.

Peanuts

February is also a great time to enjoy some of the many varieties of peanuts. Peanuts are high in protein and packed with healthy fats, vitamins and minerals like zinc and magnesium. Peanuts can be enjoyed on their own as a snack or added to salads, stir-fries, and desserts. They're also great when roasted and lightly salted for an extra flavor boost.

For an amazing snack, try my Southern Boiled peanuts recipe. 

Three plastic cups filled with flavored boiled peanuts.

Spinach

Spinach is another wonderful vegetable to enjoy in February. It's packed with vitamins, fiber, and minerals like iron. Spinach can be enjoyed cooked or raw, making it incredibly versatile. Try my creamed spinach for a delicious way to enjoy spinach this month.

Sweet Potatoes

February is also the perfect time of year to enjoy sweet potatoes! Sweet potatoes are packed with vitamins A and C, as well as dietary fiber and potassium. They're incredibly versatile – you can roast them, mash them, or even make sweet potato fries with them. My slow cooker sweet potato recipe is an easy, hands-free way to prepare this delicious veggie. 

No matter what type of fruit or vegetable you opt for this month, there are plenty of ways to enjoy seasonal produce in February. From citrus fruits to potatoes and peanuts, you can enjoy a delicious snack or meal packed with nutrients. 

As always, I hope you find this guide helpful. Check out our other produce guides:

January Seasonal Produce Guide

Oven Roasted Broccoli

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This oven roasted broccoli is a simple and healthy side dish that requires minimal preparation and cooking time but offers a big crunchy bite. Enjoy it with a hint of garlic powder, salt, pepper, and a squirt of lemon.

oven roasted broccoli on a baking sheet

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

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

If you're looking for more ways to treat broccoli, try air fryer broccoli for an even crisper version of this vegetable powerhouse. So why wait? Serve up your next meal with oven roasted or air fried broccoli - take a bite & savor the flavor.

oven roasted broccoli on a baking sheet with a fork

Ingredients

  • Broccoli florets - from 2 medium heads, rinsed and patted dry. Check out How to Cut Broccoli to get the most out of each head. If frozen broccoli is what you're working with that's perfectly fine.
  • Olive oil - Or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
  • Garlic powder - You can also season with your favorite seasonings. Try my Homemade All-Purpose Seasoning.
  • Kosher salt and black pepper - To season the broccoli.
  • A squeeze of lemon juice - Bring a hint of lemon to the dish, which helps to brighten the flavors.
oven roasted broccoli ingredients

Tools needed for this recipe

  • Large bowl
  • Large baking sheet
  • Parchment paper

How To Make Oven-Roasted Broccoli

Preheat oven to 450 degrees Fahrenheit (232°C). 

In a large bowl, combine the broccoli florets with olive oil, garlic powder, salt, and pepper. Stir to combine, ensuring all the florets are covered with oil and seasoning.

broccoli florets in a bowl

Spread the broccoli on a baking sheet in an even layer.

broccoli florets on a large baking sheet

Place in oven and bake for 17-20 minutes, turning the baking tray halfway through. The broccoli is ready when lightly browned and crispy on the outside. Remove from oven. Squeeze fresh lemon juice over the broccoli if you want extra flavor. 

oven roasted broccoli florets on a baking sheet

Serve oven-roasted broccoli hot as a side dish alongside your favorite entree!

How to store

Roasted broccoli is best served immediately after cooking. Let any leftovers cool completely before storing them in an airtight container in the refrigerator for up to 4 days.

Serving suggestions

Oven-roasted broccoli is a quick and easy side dish for any occasion. Broccoli is one of those side dishes that truly pairs well with almost anything. If your dish is a bit on the heavier side, serve broccoli with it. Broccoli also adds a lovely punch of color to an otherwise bland-looking dish.

  • Roast your broccoli alongside other hearty vegetables like carrots, brussels sprouts, red potatoes, cauliflower, sweet potatoes, and cabbage steaks.
baked broccoli florets on a baking sheet

Oven Roasted Broccoli Variations

Oven-roasted broccoli on its own is amazing, but you can level up this dish in many ways!

  • Toss with parmesan cheese
  • Add bits of crispy bacon and caramelized onions
  • Make with roasted carrots and toss with a drizzle of honey
  • Serve on top of a baked potato with melted cheese

However you choose to serve it, this base recipe will be a perfect addition to your weeknight meal plans.

FAQs:

How do you stop broccoli from burning when roasting?

Coating your broccoli florets well in olive oil is essential in preventing them from burning. Using a bowl for this step makes it easier as the broccoli will sit in the oil while being tossed around, creating a good oil coverage, especially on the tops, which tend to burn first.

How long do you roast broccoli florets?

Of course not everyone's oven is the same, some run hot, and some run cold. Maybe you only have so many minutes to prepare this dish. Here are some heating and cooking recommendations based on temperature. Time is based on using medium-sized broccoli florets.
425 F 14-18 minutes
400 F 18-22 minutes
375 F 25-30 minutes
350 F 30-35 minutes
If you're looking for a bit of crispiness on top, turning the broiler on for a minute or two will achieve this.

How do you reheat roasted broccoli?

Reheating broccoli in the microwave will likely result in mushy and soft broccoli. To maintain its crispness, reheat in a 350 F preheated oven on a baking sheet for 5-8 minutes.

Notes

  • Rather than flip the broccoli, rotate the baking sheet, turning the back of the baking sheet to the front of the oven to ensure even cooking. 
  • Check on the broccoli after 15 minutes to see how much char the broccoli has. The broccoli will char quickly after 15-17 minutes. Keep an eye on it. 
  • Use your favorite seasonings. 
  • Save the broccoli stalks in a freezer bag for future vegetable stock!

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

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

oven roasted broccoli on a baking sheet
Print Recipe
5 from 1 vote

Oven Roasted Broccoli

This oven roasted broccoli is a simple and healthy side dish that requires minimal preparation and cooking time but offers a big crunchy bite. Enjoy it with a hint of garlic powder, salt, pepper, and a squirt of lemon.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: oven roasted broccoli
Servings: 6 servings
Calories: 94kcal
Author: Tanya

Ingredients

  • 6 cups Broccoli florets from 2 medium heads, rinsed and patted dry.
  • 3 tablespoons Olive oil
  • ¾ teaspoon Garlic powder
  • Kosher salt and black pepper to taste
  • Squeeze of lemon juice optional

Instructions

  • Preheat oven to 450 degrees Fahrenheit (232°C). 
  • In a large bowl, combine the broccoli florets with olive oil, garlic powder, salt, and pepper. Stir to combine, ensuring all the florets are covered with oil and seasoning.
  • Spread the broccoli on a baking sheet in an even layer.
  • Place in oven and bake for 17-20 minutes, turning the baking tray halfway through. The broccoli is ready when lightly browned and crispy on the outside. Remove from oven. Squeeze fresh lemon juice over the broccoli if you want extra flavor. 
  • Serve oven-roasted broccoli hot as a side dish alongside your favorite entree!

Notes

  • Rather than flip the broccoli, rotate the baking sheet, turning the back of of the baking sheet to the front of the oven, to ensure even cooking. 
  • Check on the broccoli after 15 minutes to see how much char the broccoli has. The broccoli will char quickly after 15-17 minutes. Keep an eye on it. 
  • Use your favorite seasonings. 

Nutrition

Serving: 1g | Calories: 94kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 30mg | Potassium: 292mg | Fiber: 2g | Sugar: 2g | Vitamin A: 567IU | Vitamin C: 81mg | Calcium: 43mg | Iron: 1mg

Jamaican Curry Powder Recipe

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Jamaican curry powder is a key ingredient in many traditional Jamaican dishes. This homemade version is easy to make, and the resulting flavor is well worth the effort.

jamaican curry powder in bowl with spoon sticking out

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

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

I've shared some of my favorite Jamaican dishes, from oxtail to brown stew chicken, and of course, curry chicken. 

Curry is quite popular in Jamaica and requires curry powder to get that unique flavor and yellow color many curry dishes have. You can find many different kinds and brands of curry powder in the stores, but sometimes a good one is hard to find. 

I have my favorite store-bought brands, like Blue Mountain Country and Betapac,but this homemade version can compete with the best of them. Made with a few spices, this homemade curry powder has only eight ingredients and is relatively easy to make. It’s the perfect blend to have on hand if you love authentic Jamaican curry. 

spoon taking out jamaican curry powder out of glass

Ingredients for Jamaican Curry Powder

My homemade version includes the following ingredients:

  • Whole spices - I like to use whole spices in this recipe because I toast them before making the powder. The whole spices I use are coriander, cumin, allspice berries, fenugreek, and black peppercorn.
  • Ground spices - turmeric, ground ginger, ground scotch bonnet pepper. 
ingredients for Jamaican curry powder

How to make Jamaican Curry Powder

Toast the coriander, cumin, allspice, fenugreek, and black peppercorn seeds in a medium-sized skillet over medium heat until fragrant, about 2 minutes. Be careful not to burn the spices. 

whole spices in a skillet toasting

Remove the seeds from the skillet and transfer them to a spice grinder. Grind the seeds until they are a fine powder. If you don’t have a spice or coffee grinder, use a mortar and pestle to grind the spices. 

Add the turmeric powder, ground ginger, and scotch bonnet pepper and grind for a few seconds more to combine the spices.

whole spiced in a grinder
spices in grinder that has alread been turned to powder

Transfer the curry powder to an airtight container and store it in a cool, dry place. Use in your favorite curry recipes. 

How do I use Jamaican Curry Powder?

You’ll want to use this curry powder in any recipe that calls for curry powder. Here are a few of the most popular Jamaican recipes using curry powder

jamaican curry chicken in blue pot with a wooden spoon on the side

How much curry powder should I use?

I recommend using 1 Tablespoon of curry powder per 1 pound of meat or vegetable. 

Should I burn the curry?

Burning the curry is a phrase that means to cook the curry in fat, usually oil, to allow it to bloom and darken a little. You don’t actually burn it. I find it makes your dish taste a little more flavorful. You can do this if your recipe calls for it. 

Is there salt in curry powder?

This homemade version does not have salt as an ingredient. Some store-bought Jamaican curry powders do add salt. I’ve chosen to keep this curry powder salt-free so you can control the salt. Please add salt to the recipe when you’re cooking. 

How long does curry powder last?

This spice blend can be stored in an airtight container for up to 6 months. 

Pro Tips:

  • When toasting the spices, only toast them for 2-3 minutes. Toasting it any longer can burn the spices, and it will cause your curry to taste bitter. 

FAQ

Why should I make my curry powder at home?

Making your own curry powder at home has several benefits. First, you can customize the flavor to suit your taste by adjusting the measurements of each spice. Second, homemade curry powder is fresher and more flavorful than store-bought versions since it hasn't been sitting on a shelf for months. Finally, making your own spice blend is a great way to save money since you can buy the ingredients in bulk.

What is the difference between Jamaican Curry and Indian Curry Powder?

The main difference between Jamaican curry and Indian curry is the number of ingredients used and the fact that Jamaican curry powder has certain spices added, like allspice and fenugreek. 

Is curry powder spicy?

Although this curry powder has a hint of scotch bonnet pepper added, it is not spicy. If you are not a fan of any heat, omit the pepper. If you cannon find scotch bonnet pepper, use cayenne pepper instead. 

jamaican curry powder in bowl with spoon sticking out
Print Recipe
5 from 3 votes

Jamaican Curry Powder Recipe

Jamaican curry powder is a key ingredient in many traditional Jamaican dishes. This homemade version is easy to make, and the resulting flavor is well worth the effort.
Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Course: spices
Cuisine: Caribbean
Keyword: jamaican curry powder, jamaican curry powder recipe
Servings: 28
Calories: 6kcal
Author: Tanya

Equipment

Ingredients

Instructions

  • Toast the coriander, cumin, allspice, fenugreek, and black peppercorn seeds in a medium-sized skillet over medium heat until fragrant, about 2 minutes. Be careful not to burn the spices.
  • Remove the seeds from the skillet and transfer them to a spice grinder. Grind the seeds until they are a fine powder.
  • Add the turmeric powder, ground ginger, and scotch bonnet pepper and grind for a few seconds more to combine the spices.
  • Transfer the curry powder to an airtight container and store it in a cool, dry place. Use in your favorite curry recipes.

Notes

  • This recipe makes about ½ cup of Jamaican curry powder. This version is salt-free. I like to add salt to the dish I’m cooking. If you’d like to add salt to this curry powder, I recommend about 1 teaspoon of kosher salt.
  • While toasting, as soon as you smell the spices, remove them from the stove and the skillet. Be careful not to burn the spices when toasting them in the skillet. Only toast for up to 2 minutes, or your curry may taste bitter.
  • Cayenne pepper can be subbed if you can’t find scotch bonnet pepper. Or simply leave the pepper out.
  • This curry powder can be stored for 3-6 months.

Nutrition

Calories: 6kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 32mg | Fiber: 0.4g | Sugar: 0.03g | Vitamin A: 5IU | Vitamin C: 0.4mg | Calcium: 7mg | Iron: 1mg

Air Fryer Cauliflower

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Crispy Air Fryer Cauliflower is fast becoming a favorite side dish with my family. Cauliflower florets are coated in olive oil, garlic powder and Parmesan cheese, then seasoned with a little salt before being roasted to crisp perfection.

bowl filled with roasted air fryer cauliflower garnished with shredded Parmesan cheese

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

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

I love cauliflower and cheese, so I've flavored my air fryer cauliflower with Parmesan. It just makes sense. The Parmesan cheese adds a cheesy flavor and a touch of seasoning as it's a salty cheese.

Air fryer cauliflower is an easy vegetable side that takes less than 15 minutes from prep to plate. Any dish that can be on the table this quickly is a winner any night of the week.

This is a versatile dish too, as it can be served as a delicious appetizer with your favorite dip or as a flavorful side with any main dish. If you like cauliflower, you'll love my seasoned air fryer broccoli or my air fryer cauliflower wings.

Ingredients

You can find these simple ingredients in your local grocery store:

  • Cauliflower florets - I usually buy a medium cauliflower head and cut it into florets.
  • Olive oil - Or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
  • Seasoning - Kosher salt, garlic powder, and parmesan cheese - my favorite way to season this cauliflower.
air fryer cauliflower recipe ingredients

How to make Air Fryer Cauliflower 

Here are the directions; you can also print this out using the recipe card below.

Preheat the air fryer to 400 degrees Fahrenheit. 

Add the cauliflower florets, olive oil, kosher salt, garlic powder, and Parmesan cheese in a large bowl and stir until fully combined. 

Once preheated, add the cauliflower to the air fryer basket in a single layer. Close the air fryer basket and air fry at 400 degrees Fahrenheit for 8-10 minutes, stirring and flipping halfway.

raw cauliflower in air fryer basket

Remove and enjoy.

roasted cauliflower florets in air fryer basket

Expert Tips

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

  • Cut the cauliflower into even-sized florets; that way, they will all cook simultaneously.
  • Take time to ensure that every floret is covered in the olive oil mixture; this will result in maximum flavor with every bite.
  • Don't overcrowd your air fryer basket. You want to cook the florets in a single layer, so that it roasts rather than steams. So, depending on the size of your air fryer basket, work in batches.
  • To ensure an even cook, turn the florets over mid-way through.

Flavor variations

I've flavored my cauliflower with salt, garlic powder, and Parmesan cheese, but you can add other flavors to this versatile veggie. Here are some ideas to get you started:

  • Ground chili or red pepper flakes
  • Onion or garlic powder
  • Ground cumin or a pinch of ground nutmeg
close up image of roasted cauliflower florets in air fryer basket

How to serve Air Fryer Cauliflower  

Serve these tasty bites as an appetizer with your favorite dip. Try my Easy Queso Dip, or my BBQ Black-Eyed Pea Dip.

Cauliflower is a versatile vegetable that works well with seafood, chicken, turkey, pork and beef. Try them with my Spinach Stuffed Chicken Breasts, Garlic Parmesan Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Air Fryer Turkey Burgers, or my Marinated Air Fryer Salmon,

If you enjoy cauliflower as much as I do, try my Roasted Cauliflower & Sweet Potato, Cauliflower Wings, or my Creamy Broccoli Cauliflower Salad.

How to store 

To refrigerate: Keep any leftover cauliflower in an airtight container, in the fridge, for up to 3 days. You can reheat it in a small bowl in the microwave in 30-second increments until it's warm all the way through.

Make ahead: You can prepare the cauliflower and place it into the olive oil coating earlier in the day. Then cover the bowl and place it into the refrigerator until you are ready to start cooking.

roasted cauliflower in air fryer basket

FAQs

How long does cauliflower take to cook in an air fryer?

Cooking times may vary depending on the air fryer brand, the size of the cauliflower florets, and how many florets are placed in the basket.

How to make crispy cauliflower?

The trick is to get the air fryer nice and hot. I cook the cauliflower at 400 degrees Fahrenheit. Then work in batches to cook the cauliflower in a single layer; this ensures that the cauliflower becomes crispy. Do not be tempted to load up the air fryer basket, or you will just steam the cauliflower, and it will become mushy.

Is roasted cauliflower healthy?

Roasting vegetables adds an extra depth of flavor to this healthy vegetable. Cauliflower is full of antioxidants and has a high fiber content which helps keep you fuller for longer.

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

bowl filled with roasted air fryer cauliflower garnished with shredded Parmesan cheese
Print Recipe
5 from 1 vote

Air Fryer Cauliflower

Crispy Air Fryer Cauliflower a simple side dish, where cauliflower florets are coated in olive oil, garlic powder and Parmesan cheese, then seasoned with a little salt before being roasted to crisp perfect in the air fryer.
Prep Time4 minutes
Cook Time10 minutes
Total Time14 minutes
Course: Side Dish
Cuisine: American
Keyword: air fryer cauliflower bites, air fryer cauliflower parmesan, crispy air fryer cauliflower, easy vegetable side
Servings: 4
Calories: 83kcal
Author: Tanya

Equipment

Ingredients

  • 4 cups cauliflower florets
  • 1 Tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ cup grated Parmesan cheese

Instructions

  • Preheat the air fryer to 400 degrees Fahrenheit.
  • Add the cauliflower florets, olive oil, kosher salt, garlic powder, and parmesan cheese in a large bowl and stir until fully combined.
  • Once preheated, add the cauliflower to the air fryer basket in a single layer. Close the air fryer basket and air fry at 400 degrees Fahrenheit for 8-10 minutes, stirring and flipping halfway. Remove and enjoy.

Notes

Cooking times may vary depending on air fryer brand, the size of the cauliflower florets, and how many florets are placed in the basket.

Nutrition

Calories: 83kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 430mg | Potassium: 315mg | Fiber: 2g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 48mg | Calcium: 78mg | Iron: 0.5mg

Baked Sweet Potatoes

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When it comes to simplicity, you cannot beat my Oven Baked Sweet Potatoes. The sweet potatoes are baked in a searingly hot oven to ensure a crispy baked sweet potato skin, with the softest center.

close up image of oven baked sweet potatoes topped with butter and seasoning

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

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

I top my easy baked sweet potatoes simply, with some butter and a sprinkle of salt and freshly ground black pepper. However, sweet potatoes are really great at holding up to flavor. So, you can be as creative you like with the baked sweet potato fillings and I've made some suggestions later in the post.

What I love most about baking sweet potatoes is that hands on prep time is minimal, scrub the potatoes and dry them, then leave the oven to do all the hard work.

Because of this, sweet potatoes are the ideal side when you have friends around for games night or a backyard BBQ as you can prepare them ahead of time and pop them in the oven when you are ready to eat.

Also, this recipe is easily doubled up when you are feeding a crowd!

Ingredients

You can find these simple ingredients in your local grocery store:

  • Sweet potatoes - Try to get sweet potatoes that are about the same size. This will ensure that they finish cooking around the same time.
  • Unsalted butter - I always use unsalted butter. If using salted butter, omit the salt in this recipe.
  • Kosher salt and freshly ground black pepper - to season the baked sweet potatoes.

How to bake Sweet Potatoes 

Here are the directions for baking sweet potatoes; you can also print this out using the recipe card below.

four sweet potatoes on a pink baking tray lined with parchment paper

Preheat the oven to 425 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper or foil paper. Set aside. 

Add sweet potatoes to the baking sheet in a single layer. Poke holes in the sweet potatoes if desired. 

Bake in the preheated oven for 40-45 minutes, or until the potatoes have softened. 

four baked sweet potatoes on a pink baking tray lined with baking parchment

Remove the tray from the oven and allow to cool before slicing and serving. 

Top with your favorite toppings, like butter and salt and pepper.

Expert Tips

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

  • Scrub and properly dry the sweet potatoes before baking. Drying the skin is important as this will result in the perfect crispy baked sweet potato skin.
  • You can poke a few holes in the skin before baking, to allow the steam to escape from the potato. There is always the possibility that the sweet potato can splatter in the oven if you don't poke it first. I usually don't poke the potato and haven't had a potato explode yet.
  • Towards the end of the bake, check to see if the potatoes are cooked through by inserting a sharp knife into the center. You don't want to over-bake the potatoes or the skin becomes too dry and the center will be mushy.

Baked Sweet Potato Fillings

I love the simplicity of a baked sweet potato filled with butter, salt and pepper. However, this is a versatile side and you can add all sorts of fillings to make this a delicious main dish too. Here are some ideas to get you stared:

  • Dairy - butter, sour cream, Greek yogurt
  • Cheese - blue cheese, cream cheese, feta cheese, shredded cheddar or mozzarella
  • Fresh herbs - chives, basil, parsley, cilantro
  • Spices - ground cinnamon, smoked paprika, red pepper flakes
  • Salads - vegetable salads, mixed bean salad, fresh salsas
  • Meat - crispy bacon pieces, fried cubes of chorizo
close up image of baked sweet potato topped with melted butter and salt and pepper

How to serve Baked Sweet Potatoes  

Baked sweet potatoes are really versatile and can be filled and served on their own as a light main dish or a great-tasting side. They work with seafood, chicken, turkey, pork, and beef.

Try them with my Air Fryer Fried Chicken, Spinach Stuffed Chicken Breasts, Air Fried Jamaican Jerk Pork, Air Fryer Steak Bites, Air Fryer Steak with Garlic Herb Butter, Easy Oven Baked Salmon, or my Air Fryer Turkey Burgers.

If you love sweet potato as much as I do, try my Air Fryer Sweet Potato Wedges, Mashed Sweet Potatoes, and Southern Candied Sweet Potatoes.

How to store 

To refrigerate: Keep any leftover sweet potatoes in an airtight container, in the fridge, for up to 3 days. You can reheat it in a small bowl in the microwave in 30-second increments until it's warm all the way through.

To freeze: Once baked, allow the potatoes to cool completely, and don't add any fillings. Then wrap the sweet potatoes in kitchen foil and place them in a Ziploc bag and store them in the freezer for up to 6 months. When ready to enjoy, defrost them in the refrigerator before placing them into a hot oven or the microwave to heat through. 

four baked sweet potatoes topped with butter and seasoning

FAQs:

How long do sweet potatoes take to bake?

The cooking time for sweet potatoes will vary depending on the size of the sweet potatoes you are baking:
Small sweet potato (8 oz) - 45 minutes
Medium sweet potato (10-12 oz) - 50 minutes 
Large sweet potato (12-14 oz) - 60 minutes
Extra large sweet potato (16 oz or larger) - 65 or more minutes

What temperature do you cook sweet potatoes?

When cooking any potato, I find it best to use a really hot oven. I preheat my oven to 425 degrees Fahrenheit when baking potatoes.

Is it better to wrap sweet potatoes in foil?

This comes down to personal preference. I like my sweet potatoes to have crispy skin, so I don't cover them in foil. If you cover them in foil, they steam, rather than bake, and the skin will become really soft.

Why do you poke holes in sweet potatoes before baking?

When you are baking any variety of potato you should poke a few holes in the skin before baking. Piercing the skin allows the steam to escape during the cook, and stops the potato from bursting open.

Is baked sweet potato healthy?

Sweet potatoes are a healthy option, as this complex carbohydrate is packed full of vitamins, minerals and fiber which will keep you fuller for longer.

Baking vs Roasting sweet potatoes?

In this method, we cook the sweet potatoes at a higher temperature in the oven, which means we are technically roasting the sweet potatoes whole in the oven.

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

close up image of baked sweet potato topped with melted butter and salt and pepper
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5 from 2 votes

Baked Sweet Potatoes

When it comes to simplicity, you cannot beat my Baked Sweet Potatoes. The sweet potatoes are baked in a searingly hot oven to ensure a crispy baked sweet potato skin, with the softest center. They make a great tasting side dish, or fill them up for a delicious and nutritious main.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: baked sweet potato, baked sweet potato fillings, baked sweet potatoes, crispy baked sweet potato, how long to bake a sweet potato
Servings: 4
Calories: 230kcal
Author: Tanya

Ingredients

  • 4 sweet potatoes scrubbed clean and patted dry
  • salt & pepper
  • 4 teaspoon butter

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper or foil paper. Set aside.
  • Add sweet potatoes to the baking sheet in a single layer. Poke holes in the sweet potatoes if desired.
  • Bake in the preheated oven for 40-45 minutes, or until the potatoes have softened.
  • Remove and allow to cool before slicing and serving.
  • Top with your favorite toppings, like butter and salt and pepper.

Notes

How long to bake a sweet potato:
The cooking time of your sweet potatoes will vary depending on the size of sweet potato. 
  • Small sweet potato (8 oz) - 45 minutes
  • Medium sweet potato (10-12 oz) - 50 minutes 
  • Large sweet potato (12-14 oz) - 60 minutes
  • Extra large sweet potato (16 oz or larger) - 65 or more minutes

Nutrition

Calories: 230kcal | Carbohydrates: 45g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 156mg | Potassium: 763mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32188IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg

Air Fryer Cauliflower Wings

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If you love wings, you'll love my Air Fryer Cauliflower Wings, doused in a seasoned wet batter and coated in panko bread crumbs before being air fried to crisp perfection. Then pour over your favorite wing sauce and enjoy.

crispy breaded air fryer cauliflower wings coated in wing sauce

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

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

I am always looking at new and interesting ways of getting more veggies into my family's diets. These air fryer cauliflower wings with buffalo sauce have become a real hit and make a regular appearance on the dinner table.

Air fryer cauliflower wings with panko bread crumbs are easy to make, taking only 10 minutes to prepare. You can coat them in sauce, or serve the sauce in a bowl alongside. It's all down to personal taste and how crispy you like your wings - it's a split in my house.

Ingredients

You can find these simple ingredients in your local grocery store:

air fryer cauliflower wings ingredients set into individual bowls
  • Head of cauliflower - look for a fresh head that doesn't have any brown spots.
  • Wet Batter - All-purpose flour, garlic powder, kosher salt, onion powder, paprika, ground black pepper, and almond milk.
  • Panko bread crumbs - these give the wings an extra crunch! This is quite important if you want to keep these wings crispy and serve them with dipping sauce on the side.
  • Wing sauce - feel free to any wing sauce you like. My favorite happens to be my spicy buffalo sauce.

How to make Air Fryer Cauliflower Wings

bowl filled with seasoned flour
bowl filled with air fryer cauliflower wings batter

Preheat the air fryer to 350 degrees Fahrenheit. 

Mix all-purpose flour, garlic powder, kosher salt, onion powder, paprika, and black pepper in a large bowl. Slowly whisk in almond milk, until you get a loose but slightly thick batter. 

Place panko breadcrumbs in a separate dish. 

cauliflower florets being coated in bowl of batter and separate bowl of panko breadcrumbs

Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place the florets into the panko breadcrumbs, ensuring all sides are coated. 

uncooked, breaded cauliflower florets in air fryer basket

Place the breaded florets into the preheated air fryer basket in a single layer. You will not be able to fit all the florets at this time; you will need to cook these in batches. 

air fryer basket filled with cooked cauliflower wings

 Air fry at 350 degrees Fahrenheit for 15-17 minutes, until golden, flipping halfway through. Repeat steps 4-6 with the with the remaining florets.  

Remove florets and serve as is, or toss in your favorite wing sauce.

Expert Tips

These tips will help you make the best air fryer cauliflower wings you've ever tried. 

  • For the best results, always pre-heat your air fryer so that it's good and hot to start.
  • Cut the cauliflower into even-sized florets, that way, they will all cook at the same time.
  • Take time to knock off any excess batter when coating the cauliflower, otherwise, it can become soggy.
  • For super crispy cauliflower wings, ensure you take the time to coat the florets in the panko breadcrumbs completely.
  • Don't overcrowd your air fryer basket; you want to cook the florets in a single layer so that it fries rather than steams. So, work in batches depending on the size of your air fryer basket.
  • To ensure an even cook, turn the florets over mid-way through.
  • The cauliflower wings will be crispy when removed from the air fryer. Once tossed in sauce, they will lose their crispiness. If you prefer crispy wings, use the sauce as a dipping sauce rather than tossing them.

Flavor variations

  • You can add other flavors to the batter; try ground chili, red pepper flakes, ground cumin, dried oregano, or parsley
  • Finely shredded hard cheese like Parmesan or pecorino can be added to the panko bread crumbs to add just a hint of cheesy flavor.
  • These easy cauliflower wings also work with BBQ sauce, chili sauce, sweet chili sauce, teriyaki sauce, or your favorite hot sauce.
crispy breaded air fryer cauliflower wings with wing sauce being poured over

How to serve Air Fryer Cauliflower Wings

This recipe serves 4 as an appetizer with your favorite wing sauce or dip. Try my Easy Queso Dip, or my BBQ Black-Eyed Pea Dip which would be a treat with these tasty bites.

If you enjoy cauliflower as much as I do, try my 3 Flavor Cauliflower Wings that are baked in the oven.

How to store 

To refrigerate: If storing leftover cauliflower wings, I recommend storing them without the wing sauce poured over, as they will become soggy once stored.

Instead, place the fried cauliflower wings in an airtight container in the refrigerator for up to 3 days. You can reheat it in a small bowl in the microwave in 30-second increments until it's warm all the way through, or pop them back into the air fryer to crisp them back up again.

Make ahead: You can prepare the cauliflower and the batter ahead of time, then store them separately in the refrigerator until you are ready to start cooking. I do not recommend coating the cauliflower in the batter and panko bread crumb mixture before this, as the panko will become soggy if left to sit.

crispy breaded air fryer cauliflower wings coated in wing sauce

FAQs

How long do cauliflower wings take to cook in an air fryer?

Cooking times may vary depending on air fryer brand, the size of the cauliflower florets, and how many florets are placed in the basket.

How to make crispy cauliflower wings?

The trick is to get the air fryer nice and hot. I cook the cauliflower at 350 degrees Fahrenheit. Then work in batches to cook the cauliflower in a single layer. This ensures that the cauliflower becomes crispy. Do not be tempted to load up the air fryer basket or you will steam the cauliflower, and it will become mushy.

Why are my cauliflower wings soggy?

Cauliflower wings can become soggy if you coat them it too much batter or pour over too much sauce once they are cooked. If you prefer super crispy cauliflower wings, don't pour over the sauce. Serve the sauce in a separate dipping bowl.

Are cauliflower wings healthy?

Cauliflower is a very healthy vegetable packed full of antioxidants and fiber. Although covered in batter and bread crumbs, this is still a healthier option than regular chicken wings, which are higher in fat.

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

crispy breaded air fryer cauliflower wings coated in wing sauce
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4.67 from 3 votes

Air Fryer Cauliflower Wings

Air fryer cauliflower wings, coated in a spicy batter and panko bread crumbs before being fried and then coated in your favorite wing sauce.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: air fryer cauliflower wings, air fryer cauliflower wings buffalo, air fryer cauliflower wings panko
Servings: 4
Calories: 284kcal
Author: Tanya

Equipment

Ingredients

  • 1 medium head of cauliflower broken into florets - about 4-5 cups
  • 1 cup all purpose flour
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 cup almond milk
  • 2 cups panko bread crumbs
  • 2 cups of your favorite wing sauce

Instructions

  • Preheat the air fryer to 350 degrees Fahrenheit.
  • Mix all-purpose flour, garlic powder, kosher salt, onion powder, paprika, and black pepper in a large bowl. Slowly whisk in milk, until you get a loose but slightly thick batter.
  • Place panko breadcrumbs in a separate dish.
  • Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place the florets into the panko breadcrumbs, making sure all sides are coated.
  • Place the breaded florets into the preheated air fryer basket in a single layer. You will not be able to fit all the florets at this time; you will need to cook these in batches.
  • Air fry at 350 degrees Fahrenheit for 15-17 minutes, until golden, flipping halfway through. Repeat steps 4-6 with the with the remaining florets.
  • Remove florets and serve as is, or toss in your favorite wing sauce.

Notes

  • The cauliflower wings will be crispy when removed from the air fryer. Once tossed in sauce, they will lose their crispiness. If you prefer crispy wings, use the sauce as a dipping sauce rather than tossing them.
  • Don't overcrowd your air fryer basket; you want to cook the florets in a single layer so that it fries rather than steams. So, work in batches depending on the size of your air fryer basket.

Nutrition

Calories: 284kcal | Carbohydrates: 54g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4897mg | Potassium: 555mg | Fiber: 6g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 69mg | Calcium: 172mg | Iron: 4mg

The Easiest Buffalo Sauce (5 Ingredients)

by Leave a Comment

My Best Buffalo Sauce recipe is made by warming hot sauce, butter, vinegar, Worcestershire sauce, and garlic powder in a saucepan and reducing it a little. Ready to pour over your favorite chicken wings recipe, or for something a little different, how about trying it with some cauliflower wings.

white bowl filled with buffalo sauce

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

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

Original buffalo sauce combines hot sauce with butter and cayenne pepper. I've added some extra flavors, like Worcestershire sauce and garlic powder, to make it my own.

I love to make my own homemade sauces, that way I have total control over what I put into them, and you can adapt them to suit your own and your family's tastes.

What I love most is that I can prepare this sauce in 5 minutes, which means I can make it fresh every time my family wants to enjoy wings.

If you love making your own sauces, try some of these great tasting recipes, my Jerk BBQ Sauce, Homemade BBQ Sauce, Cocktail Sauce, Vinegar BBQ Sauce, and my Homemade Remoulade Sauce.

Why is it called Buffalo Sauce?

Buffalo sauce does not take its name from the animal, it takes its name from the place where it was created, in a small family-run restaurant in Buffalo, New York.

Ingredients

buffalo sauce ingredients on table with text of each ingredient name

Here are the ingredients you will need to make this sauce:

  • Hot sauce - I like to use the Frank's cayenne hot sauce for this recipe. Just know the spicier the hot sauce, the spicier your sauce will be.
  • Unsalted butter - I like to use unsalted butter in this recipe. I find the hot sauce has enough salt in it.
  • White vinegar - adds an extra pop of flavor.
  • Worcestershire sauce - For a savory hint of flavor.
  • Garlic powder - I love garlic, so adding a tiny bit of garlic powder is a must.

How to make homemade buffalo sauce

Combine the hot sauce, unsalted butter, white vinegar, Worcestershire sauce, and garlic powder in a saucepan over medium-high heat and bring to a simmer.

saucepan filled with ingredients to make buffalo sauce

Reduce heat to medium-low and allow to simmer for about 5 minutes, stirring occasionally. 

saucepan filled with buffalo sauce

Remove from heat and use in your favorite recipes that call for buffalo sauce.

Expert Tips

These tips will help you make the best sauce you've ever tasted:

  • I use Frank’s Original hot sauce in this recipe. Not to be confused with Frank's buffalo sauce, that sauce is already made.
  • Don't walk away from the stove when you are reducing the sauce, you don't want the sauce to stick to the bottom of the pan.
  • I recommend using a non-stick saucepan if you have one.

Variations

The ingredients in this sauce are staples in my kitchen; however, feel free to adapt the recipe to suit your tastes. I recommend tasting the sauce and adapting it to suit your palette.

  • If you want to make this sauce spicier, add some cayenne pepper or chili powder.
  • Like it slightly sourer, then add a little more vinegar.
  • If you prefer a little sweeter sauces, add a touch of runny honey or maple syrup.
jug of buffalo sauce being poured over fried cauliflower wings

What do you serve it with?

This is a versatile sauce, and you can serve it with alongside many dishes. But the classics always work for me and I serve it with my chicken wings, Air Fryer Chicken Drumsticks, Honey Garlic Chicken Wings, Jerk Chicken Wings, or my Lemon Pepper Chicken Wings.

Don't just think chicken either, as this sauce works a treat with veggies too. Try it with my Air Fryer Cauliflower Wings or my Oven Baked Cauliflower Wings.

How to store

To refrigerate: This delicious sauce can be made and stored in an airtight container in the refrigerator for up to 1 month. Reheat over low heat so that the sauce doesn't separate.

To freeze: This sauce freezes well. Place it in an airtight container in the freezer for up to 6 months. When ready to serve, defrost in the refrigerator before warming up in a saucepan.

fried cauliflower wings coated in buffalo sauce

FAQs:

How to make gluten-free buffalo sauce?

It's really easy to make gluten-free buffalo sauce. Just ensure that the hot sauce and Worcestershire sauces that you use are gluten-free varieties.

How do I fix thin buffalo sauce?

If your sauce is too thin, continue simmering it until it reduces a little more.

How do I fix thick buffalo sauce?

If your sauce is too thick, whisk in a little water to loosen it a little. Then remember to taste and check the balance of flavors and adjust if necessary.

What makes buffalo sauce different from hot sauce?

Hot sauce is an ingredient in buffalo sauce, however, buffalo sauce also has the addition of butter. Buffalo sauce has a richer depth of flavor than hot sauce.

Is buffalo sauce spicy?

This is a spicy sauce, but not as intense as hot sauce. Adding butter to a buffalo sauce tones down the heat, giving it more balance rather than fiery heat.

Why do you add butter to buffalo sauce?

The butter balances out the chili heat and adds a silky smooth texture to the sauce.

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

white bowl filled with buffalo sauce
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5 from 1 vote

The Easiest Buffalo Sauce (5 Ingredients)

Best Buffalo Sauce recipe, made by warming hot sauce, butter, vinegar, Worcestershire sauce, and garlic powder in a saucepan and reducing it a little. Ready to pour over your favorite chicken or cauliflower wings.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Condiment, Sauce
Cuisine: American
Keyword: best buffalo sauce recipe, classic buffalo sauce, easy buffalo sauce, original buffalo wings sauce
Servings: 30
Calories: 15kcal
Author: Tanya

Ingredients

Instructions

  • Combine hot sauce, unsalted butter, white vinegar, Worcestershire sauce, and garlic powder in a saucepan over medium-high heat and bring to a simmer. Reduce heat to medium-low and allow to simmer for about 5 minutes, stirring occasionally.
  • Remove from heat and use in your favorite recipes that call for buffalo sauce.

Notes

  • I use Frank’s Original hot sauce in this recipe.
  • This recipe yields about 1.5 cups of sauce. 

Nutrition

Calories: 15kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 319mg | Potassium: 19mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 67IU | Vitamin C: 9mg | Calcium: 2mg | Iron: 0.1mg

Pepperoni Pizza Sliders

by Leave a Comment

Pepperoni pizza sliders can be assembled in minutes, so they are a great mid week dinner option or party appetizer. Start by topping sweet bread rolls with sliced mozzarella cheese, your favorite pizza sauce and slices of pepperoni, before brushing with a herb butter and baking in a hot oven until the cheese is gooey and molten.

pizza sliders set onto a plate

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

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

Easy pizza sliders are my go to for an easy dinner or quick weekend lunch, and they are ideal when you are feeding a crowd as this recipe is easily doubled or tripled when catering for friends and family.

Oven-baked pizza sliders are less cooking, and more of an assembly job. They make a great party or games night snack as they can be prepared ahead and popped in the oven when you are ready to serve.

If like my family, you love pizza, then try my Air Fryer Pizza, Air Fryer Calzones or for something a little different try my Cauliflower Pizza Casserole.

Ingredients

You can find these simple ingredients in your local grocery store:

ingredients for pepperoni pizza sliders
  • Hawaiian sweet rolls - the sweetness of these rolls go well with the savoriness of the pizza sauce and pepperoni.
  • Sliced mozzarella cheese - I prefer sliced mozzarella cheese rather than shredded so I can get the ultimate cheese pull. Plus, using sliced cheese ensures all pieces of the bread gets covered.
  • Pizza sauce - I love using my homemade pizza sauce in this recipe.
  • Pepperoni - The star of the show. But feel free to omit or add other meats, like sausage, instead.
  • Topping - Unsalted butter, Italian seasoning, Kosher salt, Ground black pepper.

How to make Pepperoni Pizza Sliders

white oven proof dish with base of bread rolls

Preheat oven to 350 degrees Fahrenheit. Spray a 13x9-inch baking dish with cooking spray or line it with parchment paper. Set aside. 

Take rolls and use a bread knife to slice the rolls in half, separating the tops from the bottoms. Place the bottom layer of rolls in the prepared baking dish. 

white oven proof dish with base of bread rolls topped with sliced mozzarella cheese and a spoon of pizza sauce

Lay the mozzarella cheese slices on the bottom layer of the rolls in a single layer. Then spread pizza sauce on top of the cheese.

white oven proof dish with base of bread rolls topped with slices of pepperoni

Then lay the pepperoni slices on top of the sauce. Cover the pepperoni slices with the top layer of rolls.  

white oven proof dish filled with pizza sliders and a bowl over melted butter with Italian seasoning

In a small bowl, melt the butter. Stir in the Italian seasoning, salt, and pepper.

Brush the melted butter over the tops of the rolls. 

white oven proof dish filled with baked pizza sliders

Bake in the oven for 12-15 minutes, until the tops are golden and the cheese has melted. 

Remove from oven and serve while hot.

Expert Tips

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

  • Make sure to add the layer of cheese on top of the bread roll base, before adding the sauce in this recipe. Adding the sauce to the bread first will result in soggy sliders.
  • Glaze the rolls with the herb butter just before you place them into the hot oven, otherwise, you risk the tops becoming too wet.

Flavor variations

You can add other flavors to the these sliders, and here are some ideas to get you started:

  • I've used sliced pepperoni, but you could substitute with sliced salami, thin slices of ham or cooked bacon strips.
  • Swap the pepperoni for some roasted or sauteed vegetables like sliced mushrooms, bell peppers or zucchini.
  • Add some sliced black olives.
  • If you don't have Italian seasoning, use some dried oregano and a pinch of garlic powder in the herb butter.
  • To make the rolls extra cheesy, once you've glazed the rolls with the herb butter, sprinkle over some finely shredded Parmesan.
portion of pizza sliders on a palate knife

What to serve with Pizza Sliders

This recipes serves 6 as a main meal, allowing 2 sliders per person. However, it also makes a great tasting snack for games night. I like to serve sliders with some of my favorite salads, try my Southern Cucumber Salad, Fresh Corn Salad or my Creamy Dill Potato Salad.

How to store 

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

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

Make ahead: You can assemble the sliders earlier in the day, then pop them in the oven when you are ready to enjoy. Just ensure that you layer them up exactly as I've suggested in the recipe card, as this will stop the pizza sauce from running into the bread and making it soggy. Also, only glaze the sliders with the herb butter just before popping them into the hot oven.

portion of pizza sliders on a palate knife

FAQs

What type of cheese should I use in a Pizza Slider?

I like to use sliced of mozzarella as it cooks well and becomes gooey and molten, perfect for pizza. However, you could also use sliced cheddar or provolone cheese.

Do I need to cover the pizza sliders with foil?

No need to cover with foil, they're not in the oven that long and you want the sliders to become golden on top when baking in the oven.

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

pizza sliders set onto a plate
Print Recipe
5 from 2 votes

Pepperoni Pizza Sliders (So Easy)

Pepperoni pizza sliders are simple to make, layer sweet rolls and top with slices of mozzarella cheese, pizza sauce and pepperoni, before baking in a hot oven.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: easy pizza sliders, pepperoni pizza sliders, pizza sliders
Servings: 6
Calories: 431kcal
Author: Tanya

Ingredients

  • 1 package Hawaiian sweet rolls
  • 8 oz sliced mozzarella cheese
  • 1 cup pizza sauce
  • 4 oz sliced pepperoni
  • 2 Tablespoons unsalted butter
  • 1 teaspoon Italian seasoning
  • salt & pepper to taste about ⅛ teaspoon each

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 13x9 baking dish with cooking spray or line it with parchment paper. Set aside.
  • Take rolls and use a bread knife to slice the rolls in half, separating the tops from the bottoms. Place the bottom layer of rolls in the prepared baking dish.
  • Lay the mozzarella cheese slices on the bottom layer of the rolls in a single layer. Then spread pizza sauce on top of the cheese. Then lay the pepperoni slices on top of the sauce. Cover the pepperoni slices with the top layer of rolls.
  • In a small bowl, melt the butter. Stir in the Italian seasoning, salt, and pepper. Brush the melted butter over the tops of the rolls.
  • Bake in the oven for 12-15 minutes, until the tops are golden and the cheese has melted.
  • Remove from oven and serve while hot. Enjoy.

Notes

Make sure to add a layer of cheese before adding the sauce in this recipe. Adding sauce to the bread will result in soggy sliders.

Nutrition

Calories: 431kcal | Carbohydrates: 33g | Protein: 19g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 956mg | Potassium: 207mg | Fiber: 1g | Sugar: 10g | Vitamin A: 555IU | Vitamin C: 3mg | Calcium: 207mg | Iron: 1mg

Creamy Cauliflower Soup

by Leave a Comment

If you're looking for a creamy, delicious soup that's quick to put together, look no further than this homemade creamy cauliflower soup. You only need one pot and it takes less than 30 minutes from start to finish.

creamy cauliflower soup in a bowl

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

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

The creamy texture and delicious flavors are sure to make it an instant family favorite - and with healthy veggies, you won't feel guilty about serving it either.

Cauliflower soup is perfectly paired with Easy Cornbread Muffins or these Air Fryer Carrots. Or both! I already can't wait to make these! Feeling ambitious, or have a few more minutes on your hands, try roasting the cauliflower before making this recipe.

a bowl of cauliflower soup with a spoon in it

Ingredients for creamy cauliflower soup

  • Cauliflower - Leaves removed and chopped, about 6 cups. For added smokiness, roast your cauliflower before starting this recipe.
  • Garlic - Minced
  • Fresh Thyme - ½ teaspoon dried thyme works as well if fresh thyme isn't available to you.
  • Almond Milk - Dairy milk or any other milk you prefer will work as well.
  • Low-Sodium Chicken Broth -A vegetable broth is a great substitute for chicken broth.
  • Grated Parmesan Cheese - this adds a little umami to this dish.
  • Salt and Pepper - To taste, see note for suggested amounts.
cauliflower soup ingredients

Tools you'll need for this recipe

  • Cutting board & sharp knife
  • Immersion blender or blender for processing hot soup
  • Large pot or Dutch oven

How to make cauliflower soup

After removing the leaves and the stem, chop cauliflower into bite-sized pieces.

chopped cauliflower on a cutting board

Place cauliflower, garlic, and thyme in a large pot. Cover with the milk and chicken broth. 

large pot full of cauliflower soup ingredients

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow to simmer, while occasionally stirring, until the cauliflower has softened, about 10 minutes. 

softened cauliflower soup before blending

Remove the pot from the heat and remove the thyme stems. Blend the cauliflower and liquid with an immersion blender or standing blender until smooth. Stir in parmesan cheese. Season with salt and pepper to taste. 

Cauliflower soup being blended in the pot with an immersion blender

Storage Instructions

Storage: Store any leftover cauliflower soup in an airtight container in the refrigerator for 3-4 days.

To reheat: Microwave for 1 ½ - 2 minutes, or warm on the stovetop in a saucepan.

Freeze: Once cooled completely you can freeze leftovers in a freezer-safe container for 3-6 months. Thaw for a few hours in the fridge before heating and serving.

Can I make cauliflower soup in a Crock Pot or Instant Pot?

Of course, either application will still yield a really delicious soup. Do you have too much time on your hands or not enough? A slow cooker or instant pot may be just what you need to get this cauliflower soup on the table tonight!

Crock Pot: Add ingredients to a slow cooker and cover. Cook on low for 6-8 hours, and blend with an immersion blender. Top with parmesan cheese, salt, and pepper.

Instant Pot: Add the ingredients to your Instant Pot, and cook on high pressure for 8 minutes. Quick release, then blend with the immersion blender. Serve hot topped with parmesan cheese, salt, and pepper to taste.

cauliflower soup being ladled out

Dressing up your cauliflower soup

There isn't anything wrong with keeping it simple with freshly grated parmesan, salt, and pepper. But if you want to add some extra flair to your dinner tonight feel free! Try these topping ideas:

  • Crispy bacon
  • Caramelized onions
  • Fresh thyme leaves
  • Croutons
  • Roasted cauliflower
  • Sprinkle of nutmeg

Pro Tips

  • I use about 1 teaspoon of kosher salt and ¼ teaspoon of pepper. The amount of salt and pepper added will depend on the broth's saltiness. 
  • Avoid covering the pot while cooking, or the soup may boil over. If you see the mixture start to foam up, stir it. 
  • To keep this recipe Vegan, use vegetable broth instead of chicken broth and omit the parmesan cheese. 

Looking for more recipes that include cauliflower? Try these:

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!

creamy cauliflower soup in a bowl
Print Recipe
5 from 1 vote

Creamy Cauliflower Soup

If you're looking for a creamy, delicious soup that's quick to put together, look no further than this homemade creamy cauliflower soup. You only need one pot and it takes less than 30 minutes from start to finish.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Keyword: creamy cauliflower soup
Servings: 4 servings
Calories: 74kcal
Author: Tanya

Ingredients

  • 1 head Cauliflower leaves removed and chopped, about 6 cups
  • 1 clove Garlic minced
  • 2 sprigs Fresh Thyme or ½ teaspoon dried thyme
  • 2 cups Almond Milk or dairy milk
  • 1 ½ cups Low-Sodium Chicken Broth
  • 1 tablespoon Grated Parmesan Cheese
  • Salt and Pepper to taste see note for suggested amounts

Instructions

  • Place cauliflower, garlic, and thyme in a large pot. Cover with the milk and chicken broth. 
  • Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and allow to simmer, while occasionally stirring, until the cauliflower has softened, about 10 minutes. 
  • Remove the pot from the heat and remove the thyme stems. Blend the cauliflower and liquid with an immersion blender or standing blender until smooth. Stir in parmesan cheese. Season with salt and pepper to taste. 

Notes

  • I use about 1 teaspoon of kosher salt and ¼ teaspoon pepper. The amount of salt and pepper added will depend on the broth's saltiness. 
  • Avoid covering the pot while cooking, or the soup may boil over. If you see the mixture start to foam up, stir it. 
  • To keep this recipe Vegan, use vegetable broth in place of chicken broth and omit the parmesan cheese. 

Nutrition

Serving: 1g | Calories: 74kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 261mg | Potassium: 514mg | Fiber: 3g | Sugar: 3g | Vitamin A: 35IU | Vitamin C: 70mg | Calcium: 200mg | Iron: 1mg

Turnip Greens

by 4 Comments

Turnip greens are a delicious and healthy way to liven up dinner time. Unlike some turnip greens, which can be a bit bitter, this easy one-pot dish helps turn those turnip greens into flavorful and tender bites that you'll love.

turnip greens in a bowl alongside corn bread

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

Did you just enjoy my Mashed Turnips? Now you're wondering what to do with the greens I had you save? Whether you serve these turnip greens as a side dish or the main meal, your family will be thankful either way!

I'm a huge fan of greens, from collards, kale, spinach, you name it...and these turnip greens needed their time to shine. I usually add smoked meat to my greens, but this meatless version is just as good.

If you want a bit of protein added, feel free to add any leftover turkey, ham, or pork to this recipe!

close up of turnips greens in a bowl

Ingredients for tasty turnip greens

  • Turnip Greens - The dark leafy tops of the turnip root. You can usually find the leaves sold in grocery stores, either bagged or bunched together in the produce department. Turnip greens can be a little bitter.
  • Olive Oil - to sauté my aromatics, like the onion and garlic.
  • Yellow Onion and garlic cloves - My favorite aromatics to use in greens. Or in any recipe, I'm always adding onions and garlic.
  • Light Brown Sugar - Turnip greens can be bitter so the light brown sugar balances it out.
  • Seasonings (Seasoned Salt, Ground Mustard, Ground Black Pepper, Red Pepper Flakes) - the seasonings I use to flavor these greens! I prefer seasoned salt because it's a combination of seasonings, like paprika, sugar, turmeric, and onion powder. If you don't have seasoned salt, feel free to use plain salt.
  • Chicken Broth - Chicken broth adds a ton of flavor to this dish. I suggest using a low-sodium chicken broth so you can control the amount of salt. Vegetable broth or water can also be used.
  • Apple Cider Vinegar - We always add a bit of vinegar to our cooked greens. It really brightens the dish.
ingredients for turnip greens

Tools you'll need for this recipe

  • Large pot or Dutch oven - with a tightly fitted lid.
  • Collinder for draining washed turnip greens - You'll need to make sure your greens are cleaned before cooking.

How to prepare your turnip greens

Washing your greens will greatly reduce any chance of dirt or sand ending up in your dish.

  1. Fill your sink or a large bowl with water.
  2. Use water, or a mixture of water and vinegar to thoroughly clean the greens.
  3. Swish them around a bit, agitating any dirt that's been stuck on. You may even have to rub dirt off.
  4. Rinse and repeat until your greens are cleaned!

How to make Turnip Greens

Heat a large pot over medium-high heat. Add oil and onions and sauté until the onions begin to soften about 3-5 minutes. Then add garlic and sauté for an additional 30 seconds. 

onions sautéing in a dutch oven

Add light brown sugar, seasoned salt, ground mustard, black pepper, and red pepper flakes, and sauté for about 10 seconds. Then add the chicken broth, apple cider vinegar, and turnip greens. Reduce the heat to medium-low and cover the pot with a tight-fitting lid. 

turnip greens ingredients in the large pot
turnip greens in a strainer

Continue to cook the greens covered over medium-low heat, occasionally stirring until the greens and stems become tender, about 45 minutes to an hour. 

cooked turnip greens in a pot

Serve the greens hot along with the liquid. Enjoy.

Storage

Any leftover turnip greens should be stored in an airtight container in the refrigerator for 3-4 days.

You can even freeze your leftovers! Allow to cool completely and store in a freezer-safe container for up to 6 months, thawing overnight before serving.

How to prevent bitter turnip greens

Yes, turnip greens are bitter! But they can be SO delicious, we just have to give them a little extra love. A couple of ways our recipe helps to prevent bitterness is by adding the sweetness of the sauteed onion and brown sugar. Then we're hitting it with a bit of spice from the black pepper, and red pepper flakes.

turnip greens in a pot with a wooden spoon

Serving suggestions:

Pair these flavorful greens with cornbread; you won't be disappointed! Here are a few of my favorite cornbread recipes that will go perfectly with turnip greens:

Still cooking? Try a few of these dishes to make alongside your greens.

Tanya's Pro Tips

  • The liquid in the pot is known as “pot likker” and is great to sip while eating the greens. Do not toss this out.
  • Add smoked turkey, thick bacon, or ham hock for an extra depth of flavor.
  • Removing the stems is common but not necessary. If you prefer to remove the stems, it may add a few minutes to the overall prep time.

Looking for more greens? 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!

turnip greens in a bowl alongside corn bread
Print Recipe
4.50 from 4 votes

Turnip Greens

Turnip greens are a delicious and healthy way to liven up dinner time. Unlike some turnip greens, which can be a bit bitter, this easy one-pot dish helps turn those turnip greens into flavorful and tender bites that you'll love.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: American
Keyword: turnip greens
Servings: 4 Servings
Calories: 101kcal
Author: Tanya

Ingredients

  • 1 tablespoon Olive Oil
  • 1 medium Yellow Onion chopped
  • 2 cloves garlic chopped
  • 1 tablespoon Light Brown Sugar
  • 1 ½ teaspoon Seasoned Salt
  • 1 teaspoon Ground Mustard
  • ¼ teaspoon Ground Black Pepper
  • ¼ teaspoon Red Pepper Flakes
  • 2 cups Chicken Broth
  • 1 tablespoon Apple Cider Vinegar
  • 1 pound Turnip Greens chopped

Instructions

  • Heat a large pot over medium-high heat. Add oil and onions and sauté until the onions begin to soften, about 3-5 minutes. Add garlic and sauté for an additional 30 seconds. 
  • Add light brown sugar, seasoned salt, ground mustard, black pepper, and red pepper flakes, and sauté for about 10 seconds. Add the chicken broth, apple cider vinegar, and turnip greens. Reduce the heat to medium-low and cover the pot with a tight-fitting lid. 
  • Continue to cook the greens covered over medium-low heat, occasionally stirring until the greens and stems become tender, about 45 minutes to an hour. 
  • Serve the greens hot along with the liquid. Enjoy.

Notes

  • The liquid in the pot is known as “pot likker”and is great to sip while eating the greens. 

Nutrition

Serving: 1g | Calories: 101kcal | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 1358mg | Potassium: 412mg | Fiber: 4g | Sugar: 6g | Vitamin A: 13180IU | Vitamin C: 70mg | Calcium: 232mg | Iron: 2mg

Super Easy Slow Cooker Sweet Potatoes

by Leave a Comment

A no-fuss sweet potato recipe that cooks itself! Utilize your slow cooker to prepare warm and fluffy sweet potatoes for dinner tonight. Top with butter, salt, and pepper, and enjoy!

three cooked sweet potatoes on a plate topped with butter

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

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

Let your slow cooker work for you, and clear out your oven for Juicy Oven Roasted Chicken Pieces or even Baked Turkey Thighs & Vegetables. Enjoy these sweet potatoes as a side to a wonderful meat dish. Enjoy them whole or mash the sweet potatoes for a delicious creamy side.

Sweet potatoes are a versatile ingredient, and you can make different dishes like my Golden Sweet Potato Cornbread, Sweet Potato Salad Recipe, and even Southern Sweet Potato Pie for dessert!

Just know that this method for making sweet potatoes is one of the easiest. Just rinse the sweet potatoes, place them in the slow cooker, cover them, and come back to perfectly cooked sweet potatoes.

three cooked sweet potatoes on a plate topped with butter

Ingredients for slow-cooked sweet potatoes

  • Sweet potatoes - Medium-sized sweet potatoes are best.
  • Salt and pepper - Change up the seasoning to fit your meal; add some spice, or brown sugar for a sweeter dish.
  • Butter - Use sour cream or cheese instead of butter.
6 sweet potatoes

Tools needed for this recipe

  • Slow cooker - I use a 6-quart Crockpot slow cooker to accommodate the 6 sweet potatoes.

How to make whole sweet potatoes in a slow cooker

Rinse and scrub sweet potatoes with a produce brush. 

Place sweet potatoes in the slow cooker insert.

six whole sweet potatoes in a slow cooker

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

Serve hot and add toppings. 

sweet potatoes in a slow cooker. a fork poking holes in them

Storing for leftover sweet potatoes

Store your leftover sweet potatoes in an airtight container, refrigerated for 3-5 days.

Can I make these sweet potatoes ahead of time?

Slow-cooking sweet potatoes is a perfect option for those who want to meal prep for the week. I wouldn't plan on using these to meal prep for longer than a week as they'll start to go bad. If prepped and stored properly, they'll last you a week.

Make as directed, then dice, slice, or mash your sweet potatoes to fit whatever meal you're planning.

To reheat, reheat in the microwave for 1-2 minutes or in an oven at 350 degrees Fahrenheit until warmed through.

Topping ideas!

I've kept it simple here in this recipe to let the sweet potato flavor speak for itself. Which is delicious by the way! Here are a few sweet potato topping ideas:

  • Marshmallows
  • Chili
  • Brocolli and cheese
  • Brown sugar
  • Sour cream and chives
  • Taco meat and toppings

Pro Tips

  • I add the sweet potatoes into the slow cooker without drying them or poking holes in them. I found that step to be unnecessary.
  • Making sure the sweet potatoes are of similar size will help them cook evenly.

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!

three cooked sweet potatoes on a plate topped with butter
Print Recipe
5 from 1 vote

Super Easy Slow Cooker Sweet Potatoes

A no-fuss sweet potato recipe that cooks itself! Utilize your slow cooker to prepare warm and fluffy sweet potatoes for dinner tonight. Top with butter, salt, and pepper, and enjoy!
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker sweet potatoes
Servings: 6 servings
Calories: 194kcal
Author: Tanya

Equipment

Ingredients

  • 6-8 Sweet potatoes medium-sized
  • Salt and Pepper to taste
  • Butter

Instructions

  • Rinse and scrub sweet potatoes with a produce brush. 
  • Place sweet potatoes in the slow cooker insert.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the sweet potatoes are tender. 
  • Serve hot and add toppings. 

Notes

  • I add the sweet potatoes into the slow cooker without drying them or poking wholes in them. 
  • I use a 6-quart slow cooker to accommodate the 6 sweet potatoes. 

Nutrition

Serving: 1g | Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.002g | Sodium: 512mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

Mashed Turnips

by Leave a Comment

Looking for a low-carb mashed starchy side dish? Smooth and creamy and lightly seasoned these mashed turnips will turn up your dining table this new year.

Bowl of mashed turnips with a spoon

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

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

Mashed turnips are a must-have at every family gathering or a large meal. Easy to make, and even seasoned simply with salt and pepper, they're delicious.

When mashed, turnips become a light vegetable that pairs nicely with heartier dishes like my Southern Candied Sweet Potatoes or Creamy Baked Macaroni and Cheese. Serve alongside a tasty Air Fryer Fried Chicken or Baked Turkey Thighs & Vegetables.

In our family, we make sure to have a side of mashed turnips at big meals, and we typically use it as a lighter side dish, giving a nice refreshing break between all the other heavy foods.

close up of a bowl of mashed turnips

Ingredients For Mashed Turnips

  • Turnips - peeled and cut into 1-inch pieces. If your turnips come with greens, don't toss them, you can cook those too!
  • Salt and Pepper -  to taste
mashed turnip ingredients

Tools needed for this recipe

  • Peeler
  • Cutting board
  • Sharp knife
  • Large pot
  • Potato masher

How do I choose a turnip?

Depending on the size of turnip you buy will determine if it gives off a bitter or sweet flavor. Larger turnips tend to be more bitter, while smaller turnips are sweeter. Bigger isn't always better in this situation, I'd pick a small-medium sized turnip.

How to make Mashed Turnips

Peel and dice the turnip into 1-inch pieces.

peeling and cutting turnips

Place the turnip pieces into a large pot and cover it with 2 inches of water.

pot of diced turnips in water

Bring to a boil, then reduce heat to medium and simmer until the turnips are tender about 20-25 minutes. 

testing for fork tenderness

Drain the turnips and return them to the pot.

Use a potato masher or electric hand mixer until they are smooth. Season with salt and pepper to taste. Serve hot. 

mashing cooked turnips

Storing leftovers

Store leftover mashed turnips in an airtight container, refrigerated for 3-5 days.

Can I freeze turnips?

Yes! If stored properly, they'll last a few months. Use any leftover turnips in any dish where you could use potatoes or squash.

You can freeze turnips in many different forms:

  • Whole
  • Diced
  • Blanched
  • Mashed
  • Boiled
  • Roasted

Are mashed turnips healthier than mashed potatoes?

Mashed turnips have fewer calories and carbs than the mashed potato's starchier counterpart. Turnips contain 18 calories, and 4 grams of carbs per cup, while mashed potatoes contain 59 calories, and 13.5 grams of carbs per cup.

Why are my mashed turnips watery?

Turnips are not as starchy as potatoes. The water content in a potato is 80%, while a turnip's water content is around 94%.

If you let your mashed turnips sit awhile, some of that water will rise to the surface, you can scoop it out, or stir it back in. Alternatively, you can leave your boiled turnips in a colander to drain for a few minutes longer to avoid excess water.

Pro Tips

  • You can add milk, cream, or butter to make it creamy, similar to mashed potatoes. If adding milk or cream, add about ½ cup of milk and 2-3 Tablespoons of butter. 
  • You can also add fresh herbs, like chives or parsley, for additional flavor or garnish. 

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!

Bowl of mashed turnips with a spoon
Print Recipe
5 from 1 vote

Mashed Turnips

Looking for a low-carb mashed starchy side dish? Smooth and creamy and lightly seasoned these mashed turnips will turn up your dining table this new year.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: mashed turnips
Servings: 4 servings
Calories: 64kcal
Author: Tanya

Ingredients

  • 2 pounds Turnips peeled and cut into 1-inch pieces
  • Salt and Pepper to taste

Instructions

  • Place the turnip pieces into a large pot and cover it with 2 inches of water. Bring to a boil, then reduce heat to medium and simmer until the turnips are tender, about 20-25 minutes. 
  • Drain the turnips and return them to the pot. Use a potato masher or electric hand mixer until they are smooth. Season with salt and pepper to taste. Serve hot. 

Notes

  • You can add milk, cream, or butter to make it creamy, similar to mashed potatoes. If adding milk or cream, add about ½ cup of milk and 2-3 Tablespoons of butter. 
  • You can also add fresh herbs, like chives or parsley, for additional flavor or garnish. 

Nutrition

Serving: 1g | Calories: 64kcal | Carbohydrates: 15g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 733mg | Potassium: 433mg | Fiber: 4g | Sugar: 9g | Vitamin C: 48mg | Calcium: 68mg | Iron: 1mg

Blackened Mahi Mahi

by 2 Comments

Our homemade blackened seasoning really gives a punch to this tender Mahi Mahi. Have this dish ready and on the table in under 15 minutes. An easy weeknight meal.

blackened mahi mahi on a plate with broccoli an mashed potatoes

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

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

A fresh and flaky fish without the fishy flavor. Mahi Mahi is tender and toothsome and lends itself to being blackened very nicely. The crunchy crust a cast iron pan brings to the table is perfect.

Give my Blackened Chicken Alfredo a try too, if you love this method as much as I do. Have your own blackening seasoning? Awesome, if not, try my Homemade Blackened Seasoning.

Close up of mahi mahi in the cast iron pan

Ingredients Needed

  • Mahi Mahi filets - I usually find these frozen in my local freezer section.
  • Unsalted butter - I choose to use unsalted butter to control the salt content.
  • Blackened seasoning - I use a homemade blend, but storebought will work as well.
  • Olive oil - for searing and cooking the fish on the stovetop.
  • lemon juice - Adds an extra pop of flavor to the fish.
Blackened mahi mahi ingredients

Tools Needed:

  • Cast iron pan
  • Meat thermometer
  • Fish spatula

How To Make Blackened Seasoning

I love to use my Homemade Blackened Seasoning, which I've used in this recipe. Blackened seasoning is a tasty combination of the following spices:

Smoked paprika, cayenne pepper, onion powder, ground black pepper, kosher salt, dried oregano, dried thyme, and garlic powder. Some recipes include a little bit of brown sugar. My homemade version does not.

How To Make Blackened Mahi Mahi

Dip the Mahi Mahi filets in melted butter, covering both sides of each filet.

two mahi mahi fillets in a shallow dish

Then season both sides of the Mahi Mahi filets with blackened seasoning. 

4 mahi mahi fillets covered in blackened seasoning on a plate

Place a large skillet pan over medium-high heat and add the olive oil once the pan is hot. Add the fish to the skillet and cook for about 2-3 minutes per side. Remove Mahi Mahi from the skillet. 

blackened mahi mahi being cooked in a cast iron pan

Squeeze lemon juice over the Mahi Mahi filets before serving. 

Storing Leftover Mahi Mahi

Store any leftover Mahi Mahi in an airtight container in the refrigerator for up to 2 days.

Freeze your fish in a tightly sealed freezer-safe bag in the freezer for up to 2 months. Thaw by running water over the bag.

What Makes A Fish Blackened?

Making a fish blackened is simply the process we follow here. Coating your fish in butter, then generously covering the whole fish in our blackened seasoning.

Cooking on a hot cast iron pan gets that delicious blackened crust we love. If you don't have one, I highly recommend investing in one.

mahi mahi being cut with a fork

What To Serve With Blackened Mahi Mahi

Serve a creamy mashed potato in the Instant Pot or Slow Cooker alongside this light and flakey fish.

Utilize your air fryer to whip up some equally delicious veggies: my favorite Air Fryer Carrots (Sweet or Savory) or Air Fryer Green Beans.

Notes

  • The length of time for cooking the Mahi Mahi will depend on the thickness of the fish. 
  • Mahi Mahi filets are cooked when the fish has reached an internal temperature of 145 degrees Fahrenheit. 
  • If you prefer to bake fish in the oven, brush the filets in melted butter, sprinkle with the seasoning, and bake at 375 degrees Fahrenheit for about 15-20 minutes.

Looking for more seafood 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!

blackened mahi mahi on a plate with broccoli an mashed potatoes
Print Recipe
5 from 1 vote

Blackened Mahi Mahi

Our homemade blackened seasoning really gives a punch to this tender Mahi Mahi. Have this dish ready and on the table in under 15 minutes. An easy weeknight meal.
Cook Time10 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Keyword: blackened mahi mahi
Servings: 4 servings
Calories: 249kcal
Author: Tanya

Ingredients

  • 4 Mahi Mahi filets 4-6 oz each, patted dry
  • 4 tablespoons Unsalted butter melted
  • 2 ½ tablespoons Blackened seasoning
  • 2 tablspoons Olive oil
  • Juice from 1 lemon

Instructions

  • Dip the mahi mahi filets in the melted butter, covering both sides of each filet. Then season both sides of the mahi mahi filets with blackened seasoning. 
  • Place a large skillet pan over medium-high heat and add the olive oil once the pan is hot. Add the fish to the skillet and cook for about 2-3 minutes per side. Remove mahi mahi from the skillet. 
  • Squeeze lemon juice over the mahi mahi filets before serving. 

Notes

  • The length of time for cooking the Mahi Mahi will depend on the thickness of the fish. 
  • Mahi Mahi filets are cooked when the fish has reached an internal temperature of 145 degrees Fahrenheit. 

Nutrition

Serving: 1g | Calories: 249kcal | Carbohydrates: 0.01g | Protein: 32g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 154mg | Sodium: 817mg | Potassium: 711mg | Sugar: 0.01g | Vitamin A: 656IU | Calcium: 29mg | Iron: 2mg

Fried Chicken Sliders

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Fried chicken sliders are a delicious and convenient way to enjoy the classic flavor of fried chicken sandwiches in mini form. These mini sandwiches are perfect for a quick snack or as part of a larger meal, and they are sure to be a hit for kids and adults alike.

fried chicken slider on plate with other sandwiches in background

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

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


The first I made these sliders, I got a standing ovation from my family at the dinner table. I’m exaggerating here a bit, but my oldest told me it was the best chicken sandwich she’s ever had. I’d count that as a huge win!


These little sandwiches are perfect for a weeknight dinner or serve as an appetizer at a dinner party. For this recipe, I’ve provided instructions for deep frying or air frying the chicken on the sandwiches. Both turned out delicious, so I’d suggest using whichever method you prefer.


Serve these alongside our Vinegar Coleslaw, Creamy Coleslaw, or Southern Potato Salad.

Ingredients for Fried Chicken Sliders

  • Fried Chicken - buttermilk, hot sauce, all-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper. This is my go-to fried chicken recipe ingredients.
  • Spicy Mayo - mayonnaise, hot sauce, paprika, garlic powder, onion powder.
  • Sandwich Ingredients - Hawaiian rolls and dill pickle slices. I prefer the sweetness of the Hawaiian rolls, but any other dinner rolls will do here.
ingredients for fried chicken sandwiches
dinner rolls, spicy mayo, and pickles on white background

How to make Fried Chicken Sliders

Marinate the chicken

Combine buttermilk and hot sauce in a bowl and whisk to combine. Add chicken pieces and stir, making sure all pieces are covered. Cover and marinate in the fridge for 1 hour. 

Bread the chicken

In a bowl, combine all-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Mix thoroughly. 

Remove each piece of chicken from the buttermilk mixture and drain off any excess milk. Dip the chicken pieces into the flour mixture, shaking off any excess flour.

Place the chicken pieces on a wire rack or plate. Place in the fridge for 15 minutes. This will help the flour stick to the chicken.

chicken pieces being dredged in flour

Fry the chicken pieces. 

To air fry

 Preheat your air fryer to 360 degrees Fahrenheit.

Place the chicken pieces in a single layer and close the air fryer basket. Air fry for 6 minutes. 

raw chicken pieces in air fryer basket

After 6 minutes, open the air fryer basket and lightly spray the chicken with oil. Flip the pieces and spray. Continue to air fry for an additional 6-7 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.

cooked fried chicken pieces in air fryer basket

To deep fry

In a large, heavy bottom pot, heat 2-3 inches of oil over medium-high heat until the oil reaches 350 degrees Fahrenheit. Add the floured chicken pieces to the pot, about 4-5 pieces at a time, and fry for 6-8 minutes, until chicken pieces are golden and have reached an internal temperature of 165 degrees Fahrenheit. Remove and set aside on a wire rack to cool.  

fried chicken being pulled out of oil with spoon

Assemble sandwich

Add pickle slices and fried chicken to the bottom of each slider bun. 

Make the spicy mayo by combining mayonnaise, hot sauce, paprika, garlic powder, and onion powder. Add the mayo on the top of each slider bun. Place the top on the sandwiches. Serve and enjoy. 

fried chicken slider on plate with other sandwiches in background

Can I make these sliders ahead of time?

These sliders are best served the day they are made. However, you can soak the chicken in the buttermilk mixture up to 24 hours ahead of time. You can also combine the flour mixture and prepare the spicy mayo ahead of time. 

Why soak the chicken in buttermilk?

Buttermilk is a great way to add moisture and flavor to the chicken. It helps tenderize the meat, making it extra juicy and flavorful when cooked. Soaking chicken in buttermilk also helps keep it from drying out during cooking.

Pro Tips

  • Make sure to slice the breast before cutting it into 3-inch pieces. You want the chicken pieces to be thin rather than thick. 
  • Serve the sandwiches warm.

Variations

  • You can use chicken thighs rather than breasts if you prefer. 
  • Top the sliders with buffalo sauce for a buffalo chicken slider. 
  • Top the sliders with lettuce and tomato. 

I hope you enjoy these sliders as much as we do. Looking for other fried chicken recipes? Try these out:

fried chicken slider on plate with other sandwiches in background
Print Recipe
5 from 1 vote

Fried Chicken Sliders

Fried chicken sliders are a delicious and convenient way to enjoy the classic flavor of fried chicken sandwiches in mini form. These mini sandwiches are perfect for a quick snack or as part of a larger meal, and they are sure to be a hit for kids and adults alike.
Prep Time1 hour 15 minutes
Cook Time12 minutes
Total Time1 hour 27 minutes
Course: Appetizer
Cuisine: American
Keyword: fried chicken sliders
Servings: 6 people
Calories: 517kcal
Author: Tanya

Ingredients

Fried Chicken

  • 2 8 oz chicken breasts sliced in half and cut into 3-inch pieces
  • ½ cup buttermilk
  • ½ cup hot sauce
  • ¾ cup All-Purpose Flour
  • 2 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper
  • Canola oil for frying*

Spicy Mayo

Sandwich

  • 12 Hawaiian rolls
  • ½ cup dill pickle slices

Instructions

Marinate Chicken

  • Combine buttermilk and hot sauce in a bowl and whisk to combine. Add chicken pieces and stir, making sure all pieces are covered. Cover and marinate in the fridge for 1 hour.

Bread Chicken

  • In a bowl, combine all-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Mix thoroughly.
  • Remove each piece of chicken from the buttermilk mixture and drain off any excess milk. Dip the chicken pieces into the flour mixture, shaking off any excess flour. Place the chicken pieces on a wire rack or plate. Place in the fridge for 15 minutes.

To use the Air Fryer

  • Preheat your air fryer to 360 degrees Fahrenheit.
  • Place the chicken pieces in a single layer and close the air fryer basket. Air fry for 6 minutes.
  • After 6 minutes, open the air fryer basket and lightly spray the chicken with oil. Flip the pieces and spray. Continue to air fry for an additional 6-7 minutes, or until the chicken has reached an internal temperature of 165 degrees Fahrenheit.

To Deep Fry

  • In a large, heavy bottom pot, heat 2-3 inches of oil over medium-high heat until the oil reaches 350 degrees Fahrenheit. Add the chicken pieces to the pot, about 4-5 pieces at a time, and fry for 6-8 minutes, until chicken pieces are golden and have reached an internal temperature of 165 degrees Fahrenheit. Remove and set aside on a wire rack to cool.

Assemble Sandwiches

  • Add pickle slices and fried chicken on the bottom of each slider bun.
  • Make the spicy mayo by combining mayonnaise, hot sauce, paprika, garlic powder, and onion powder. Add the mayo on the top of each slider bun. Place the top on the sandwiches. Serve and enjoy.

Notes

  • How much canola oil is used will determine whether you air fryer or deep fry. You will only need a light spray of oil if using the air fryer. For deep frying, you will need about 2-3 cups of canola oil. 

Nutrition

Calories: 517kcal | Carbohydrates: 45g | Protein: 9g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 1943mg | Potassium: 135mg | Fiber: 1g | Sugar: 10g | Vitamin A: 358IU | Vitamin C: 19mg | Calcium: 47mg | Iron: 1mg

15 Bean Soup

by 9 Comments

A warm and hearty dish to make during the winter season. Packed full of protein, cajun spice, and sweet tomatoes. Top with a dollop of sour cream and serve with crusty bread.

bean soup on a plate with pot in background

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

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

You won't be able to resist adding this to your dinner rotation. Perfect during those chilly days when all you want to do is cozy up with a blanket and a bowl of hot soup. Delicious and hearty, this dish won't break the bank either as beans are a budget-friendly way to add more protein.

My other favorite winter month hearty soups are Oxtail Soup and my Brunswick Stew. I hope you love these just as much as I do!

close up of 15 bean soup in a bowl

Ingredients and Tools Needed

  • Bag of 15 bean soup mix - You can usually find this in the grocery store in the bean aisle. It contains 15 bean varieties that include northern beans, pinto beans, large and baby lima, yelloweye, garbanzo, green split peas, kidney, cranberry, small white, pink, small red, lentil, yellow split peas, white kidney, and black beans.
  • Mild or hot Italian sausage - Adds instant flavor to the bean recipe. I like to use ground Italian sausage in this recipe.
  • Other Ingredients - Onions, garlic, cajun seasoning, chicken broth, water, can diced tomatoes.
  • Sour cream (optional) - adding a bit of creamy sour cream after serving takes this soup over the top.
15 bean soup ingredients

Tools Needed:

  • Dutch oven pot
  • Wooden spoon

How To Make 15-Bean Soup

You can choose to soak the beans overnight or skip the step all together. Soaking the beans will allow them to cook a bit faster.

In a large pot, brown Italian sausage over medium-high heat. Add onions and garlic and sauté for an additional 3-4 minutes. Add Cajun seasoning and stir. 

sausage and onion browning in a large pot

Reduce the heat to medium-low and add soaked beans, chicken broth, and water.

Cover and cook for an additional 1-2 hours, until the beans are tender. Add tomatoes and cook for an additional 10 minutes. Remove from heat and serve in soup bowls. 

Cooked 15-bean soup with a wooden spoon showing that it's done

Enjoy as is, or top each bowl with a dollop of sour cream. Enjoy. 

Can I Make 15-Bean Soup In An Instant Pot?

This recipe can easily be made in the instant pot as well. For this option, there isn't any need to soak your beans overnight, just simply rinse and remove any bean debris.

  1. First, reduce the amount of chicken broth by 1 cup.
  2. Brown Italian sausage int he Instant Pot insert. Add onions and garlic and sauté for an additional 3-4 minutes. Add Cajun seasoning and stir. 
  3. Turn off the Instant Pot and add beans, chicken broth, and water.
  4. Then pressure cook on high pressure for 20 minutes. After the time is up, allow the pressure to release manually for 10 minutes before slowly releasing the remaining pressure. 
  5. Open the lid and stir in the tomatoes. Serve and enjoy.

Can I Make 15-Bean Soup In A Slow Cooker?

Yes, but you will need to do a bit of prep beforehand. First, place the beans in a large pot and cover with about 3 inches of water. Bring to a boil for about 10 minutes. Drain the beans and set them aside.

  1. Brown your meat, onions, and garlic first before adding them to your slow cooker.
  2. Add the rest of the ingredients to your slow cooker except the canned tomatoes and seasonings.
  3. Secure the lid and cook on high for 7 hours without removing the lid.
  4. Remove the lid, add your seasonings and canned tomatoes, and stir to mix through.
15 bean soup served up in a bowl

Storage For Leftover 15-Bean Soup

Store leftover bean soup in an airtight container in the refrigerator for 3-4 days.

Freezing leftover bean soup is also another great option if you have lots of leftovers. Freeze in a freezer-safe bag or container for up to 6 months. Allow thawing overnight in the refrigerator before reheating.

What To Serve With This Soup

For topping your 15-bean soup, I recommend:

  • A dollop of sour cream
  • Shredded cheddar cheese
  • Scallions
  • Diced avocado
  • Sliced Jalapeños

To serve alongside your bean soup, I recommend:

Need more bean recipes?

Check out An Easy to Follow Guide for How to Cook Dried Beans. Or try these out:

If you're 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!

close up of 15 bean soup
Print Recipe
5 from 2 votes

15 Bean Soup

A warm and hearty dish to make during the winter season. Packed full of protein, cajun spice, and sweet tomatoes. Top with a dollop of sour cream and serve with crusty bread.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: 15 bean soup
Servings: 16 servings
Calories: 14kcal
Author: Tanya

Ingredients

  • 20 ounce Bag of 15 bean soup mix soaked overnight
  • 1 pound Mild or hot italian sausage
  • 1 large Onion chopped
  • 4 cloves Garlic chopped
  • 3 tablespoons Cajun seasoning
  • 6 cups Chicken broth
  • 2 cups Water
  • 1 14.5 oz Can diced tomatoes undrained
  • Sour cream for topping optional

Instructions

  • In a large pot, brown Italian sausage over medium-high heat. Add onions and garlic and sauté for an additional 3-4 minutes. Add Cajun seasoning and stir. 
  • Reduce the heat to medium-low and add soaked beans, chicken broth, and water.
  • Cover and cook for an additional 1-2 hours, until the beans are tender. Add tomatoes and cook for an additional 10 minutes. Remove from heat and serve in soup bowls. 
  • Enjoy as is, or top each bowl with a dollop of sour cream. Enjoy. 

Notes

  • This recipe can also be prepared in a pressure cooker or slow cooker. 

Nutrition

Serving: 1g | Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Cholesterol: 2mg | Sodium: 330mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg

Blackened Chicken Alfredo

by 2 Comments

Slightly spicy and creamy, everything you want in blackened chicken alfredo. Top with freshly grated parmesan, warm rolls, and a glass of wine. A perfect date night dinner!

finished blackened chicken alfredo

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

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

This is such a quick and delicious meal, you'll love it. Full disclosure, it has a good bit of ingredients but when you make this dish, you'll realize every single ingredient was needed. From the homemade Alfredo sauce, to the pops of freshness the spinach and red pepper give.

Making your own Alfredo sauce is a lot easier, and much tastier than buying a jar of premade sauce. With the added blackened seasoning on the chicken, this isn't just any chicken Alfredo, but kicked up a notch with those delicious blackening spices.

Ingredients For Blackened Chicken Alfredo

  • Pasta - I used Fettuccini pasta for this recipe, but any pasta that can hold a nice creamy sauce will work, like penne and bowtie.
  • Chicken breast - slice the breast in half for best results.
  • Blackened seasoning - I use my homemade version. You can also use cajun seasoning in place of blackened.
  • For the sauce - pasta water, heavy cream, parmesan cheese
  • Other ingredients - Olive oil, unsalted butter, minced garlic, red bell pepper, baby spinach, and green onions.
blackened chicken alfredo ingredients

Tools Needed

  • Large skillet
  • Large pot for boiling noodles

How To Make Blackened Seasoning

I love to use my Homemade Blackened Seasoning, which is what I've used in this recipe. Blackened seasoning is a tasty combination of the following spices:

  • Smoked paprika
  • Cayenne pepper
  • Onion powder
  • Ground black pepper
  • Kosher salt
  • Dried oregano
  • Dried thyme
  • Garlic powder

How To Make Blackened Chicken Alfredo

Prepare pasta according to the directions on the box. Drain and set aside ½ cup of pasta water.

Prepare your chicken breast by slicing them in half. You'll want thin chicken breast for this recipe. Slicing them in half is much easier than pounding them thin.

hand slicing the chicken breast in half

Sprinkle chicken breast with 1 Tablespoon of blackened seasoning, seasoning both sides. 

4 chicken breasts covered in blackened seasoning

Heat oil in a large skillet over medium heat. Add the chicken breast to the skillet and cook for about 5-7 minutes per side, until cooked through. Transfer to a plate and set aside.

seasoned chicken being cooked in a pan

Add butter, garlic cloves, and red bell pepper to the skillet and stir. Cook for about 3 minutes, until the red peppers have softened. 

peppers and garlic added to the pan to cook

Add pasta water, heavy cream, the remaining blackened seasoning, and spinach, and simmer for about 3 minutes. Remove from heat and add cooked pasta and parmesan cheese. Stir until coated.

remaining ingredients added and stirred together to combine

Meanwhile, slice the cooked chicken and place it on top of the pasta. Garnish with chopped green onions. Serve and enjoy. 

plated blackened chicken Alfredo on a plate

Storing Leftover Blackened Chicken Alfredo

Should you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat in a microwave, add about 1 Tablespoon of water to the pasta, cover with a damp paper towel, and reheat for about 1-2 minutes. This will allow the pasta to get creamy again.

I don't recommend freezing this recipe, as the pasta and cheese will break down and separate.

What To Serve With Blackened Chicken Alfredo

There are some lovely veggies in this dish already, but you may enjoy serving your chicken alfredo up with some Air Fryer Green Beans or Brussels sprouts.

Enjoy a Kale and Broccoli Salad with Sweet and Sour Dressing as a first course.

For dessert, this Easy Southern Peach Cobbler Cake is amazing!

Notes

  • For a different option, substitute the chicken with seafood, like shrimp. You could also substitute the chicken for tofu for a meatless option. 
  • For a similar recipe, try my rasta pasta made with jerk seasoning and shrimp.
  • Or try my Cajun Chicken Instant Pot Pasta Recipe for a one pot alfredo recipe.

Looking for more Chicken 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 blackened chicken alfredo
Print Recipe
5 from 1 vote

Blackened Chicken Alfredo

Slightly spicy and creamy, everything you want in blackened chicken alfredo. Top with freshly grated parmesan, warm rolls, and a glass of wine. A perfect date night dinner!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Main Course
Cuisine: American
Keyword: blackened chicken alfredo
Servings: 4 servings
Calories: 477kcal
Author: Tanya

Ingredients

  • 8 ounces Fettucini pasta
  • 2 8 ounce Chicken breast sliced in half
  • 2 tablespoons Blackened seasoning seperated
  • 2 tablespoons Olive oil
  • 4 tablespoons Unsalted butter
  • 4 cloves Garlic minced
  • 1 Red bell pepper thinly sliced
  • ½ cup Reserved pasta water *
  • 1 cup Heavy cream
  • 1 cup Fresh baby spinach
  • 1 cup Parmesan cheese
  • 2 Green onions chopped, for garnish

Instructions

  • Prepare pasta according to the directions on the box. Drain and set aside ½ cup of pasta water.
  • Sprinkle chicken breast with 1 Tablespoon of blackened seasoning, seasoning both sides. 
  • Heat oil in a large skillet over medium heat. Add the chicken breast to the skillet and cook for about 5-7 minutes per side, until cooked through. Transfer to a plate and set aside.
  • Add butter, garlic cloves, and red bell pepper to the skillet and stir. Cook for about 3 minutes, until the red peppers have softened. 
  • Add pasta water, heavy cream, the remaining blackened seasoning, and spinach, and simmer for about 3 minutes. Remove from heat and add cooked pasta and parmesan cheese. Stir until coated.
  • Slice the cooked chicken breast and top the pasta with it. Garnish with chopped green onions. Serve and enjoy. 

Notes

  • For a different option, sub the chicken with seafood, like shrimp. You could also sub the chicken for tofu for a meatless option. 
  • I like to use my homemade blackened seasoning for this recipe. 

Nutrition

Serving: 1g | Calories: 477kcal | Carbohydrates: 6g | Protein: 11g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 954mg | Potassium: 174mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2411IU | Vitamin C: 41mg | Calcium: 351mg | Iron: 1mg

Perfect Oven Baked Cod

by 15 Comments

A flaky oven-baked cod that's buttery and garlicky with a burst of lemon. This refreshing and light main course is perfect for a weeknight dinner. These baked cod fillets will be a family favorite!

close up of freshly baked oven baked cod

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

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

If you usually go for cod deep-fried with fries on the side, you’re not alone—fish and chips are a classic for a reason. But this baked version is something else. It’s tender, full of flavor, and shows just how good cod can be when you keep it simple and let the seasoning shine.

Baking fish in the oven is one of my go-to weeknight dinners because it's healthy and easy. Whether it's baked salmon, tilapia, or cod, this recipe is one you'll use again and again.

a spatula picking up a piece of oven baked cod topped with lemon

Ingredients and Tools Needed

  • Codfish fillets - defrosted and patted dry.
  • Dry Seasoning - Garlic powder, Kosher salt, Paprika, Black pepper
  • Unsalted butter, Lemon, and Parsley for serving.
Oven baked cod ingredients

Tools Needed For Oven-Baked Cod

  • 3-quart baking dish
  • Knife & Cutting board
  • Fish spatula

How To Make The Perfect Oven-Baked Cod

Preheat the oven to 375 degrees Fahrenheit. Dry fish fillets with a paper towel or a clean kitchen towel. Place fillets in a 3-quart baking dish. 

Sprinkle the fillets with kosher salt, garlic powder, paprika, and black pepper. Add butter and sliced lemon over the top of the fillets. 

cod prepared in the baking dish with butter slices and sliced lemons

Place in the preheated oven for 15-20 minutes until the fish is flaky and reaches an internal temperature of 145 degrees Fahrenheit.

Remove fish from oven and sprinkle with chopped parsley before serving. 

oven baked cod covered in fresh parsley

Can I Use Frozen Cod?

If you don't have a local fish market near you with fresh fish, buying frozen cod is the next best thing. I would recommend buying a wild-caught cod versus a farm-raised cod. Wild-caught cod will have a fresher flavor, leaner meat, and no fishy aftertaste.

I suggest defrosting frozen fish before baking. If you prefer to bake from frozen, bake the fish for 20-25 minutes.

What To Serve With Baked Cod

Oven-baked cod can truly be served with almost anything! If you want it with vegetables, asparagus or broccoli would nicely complement baked cod.

If a salad side is more your speed, serve your fish alongside a fresh Quinoa Avocado Salad or Beet and Orange Salad.

My go-to grain with this dish is rice because it soaks up all that buttery, lemony sauce from the fish. So good!

oven baked cod being cut by a fork

Different Ways To Season Oven-Baked Cod

Want to change up the flavor profile of your oven-baked cod? Any of the spices listed below will taste equally amazing.

  • Homemade Fish Seasoning: Use 1.5 - 2 teaspoons of fish seasoning per pound of cod.
  • Blackened Cod: Want a little kick? Swap out the spices with blackened seasoning.
  • Cajun Baked Cod: A deliciously spicy baked dish with this added cajun seasoning.
  • All-purpose seasoning: This flavor combo is an all-around winner when it comes to any recipe.

Notes

  • The thickness of your fillets will determine how long they need to be baked. Thinner fillets will cook faster in the oven.
  • Leftovers will keep well in the fridge for 3 to 4 days.

Looking for more fish recipes? Try these out:

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

oven baked cod being cut by a fork
Print Recipe
4.96 from 24 votes

Oven Baked Cod Recipe

A flaky oven-baked cod that's buttery and garlicky with a burst of lemon. This refreshing and light main course is perfect for a weeknight dinner. These baked cod fillets will be a family favorite!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: oven baked cod
Servings: 2 servings
Calories: 307kcal
Author: Tanya

Ingredients

  • 1 pound Codfish fillets
  • 1 teaspoon Kosher salt
  • ½ teaspoon Garlic powder
  • ½ teaspoon Paprika
  • ¼ teaspoon Black pepper
  • 2 tablespoons Unsalted butter sliced
  • 1 Lemon sliced
  • Parsley for serving chopped

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • Dry fish fillets with a paper towel or a clean kitchen towel. Place fillets in a 3-quart baking dish. 
  • Sprinkle the fillets with kosher salt, garlic powder, paprika, and black pepper. Add butter and sliced lemon over the top of the filets. 
  • Place in the preheated oven for 15-20 minutes, until the fish is flaky and reaches an internal temperature of 145 degrees Fahrenheit.
  • Remove fish from oven and sprinkle with chopped parsley before serving. 

Notes

  • The thickness of your filets will determine how long they need to be baked. Thinner filets will cook faster in the oven.
  • Leftovers will keep well in the fridge for 3 to 4 days.

Nutrition

Serving: 1g | Calories: 307kcal | Carbohydrates: 6g | Protein: 41g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 1289mg | Potassium: 1038mg | Fiber: 2g | Sugar: 1g | Vitamin A: 700IU | Vitamin C: 31mg | Calcium: 57mg | Iron: 1mg

Jamaican Rum Punch Recipe

by 20 Comments

This Jamaican Rum Punch Recipe is the perfect drink for when you want a taste of the islands. It's delicious and refreshing and the perfect drink to bring you to the Caribbean. This post is meant for an audience 21 and over.

jamaican rum punch in glass with ice

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

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

Oh Jamaica! Jamaica! How I miss thee! I've got to say that I loved growing up in a Jamaican household and I love everything about Jamaica, especially the food! Which is why I really should share more Jamaican recipes with you all. Noted! More Caribbean recipes to come in the future will be added to my Caribbean recipes page. But for now, I must share this Jamaican rum punch recipe with you.

So what's in a Jamaican Rum Punch?

  • Good Jamaican Rum - I use dark and white rum, Myers's and Wray & Nephew.
  • Jamaican fruit punch syrup - You can find this in specialty stores, but it's just flavored syrup. You can use grenadine as a substitute.
  • Delicious juices - Orange, pineapple, and lime give this tropical drink so much flavor.
  • Sparkling wine - an optional addition if you like your drink to have a little fizz.
ingredients for jamaican rum punch

I sometimes add sparkling wine to my punch because I'm a huge fan. This recipe is delish, with or without it.

How to make Jamaican Rum Punch

Add your ingredients to a pitcher and stir. Serve over ice. It's as simple as that.

rum punch in pitcher

Can I make this drink one serving?

Absolutely! I've included the full amounts in the recipe card if you are serving punch for a crowd. For one serving, you need the following amounts:

  • 2.5 ounces of pineapple juice
  • 2 ounces of orange juice
  • 1.5 ounces of dark rum
  • 1.5 ounces of white rum
  • 1.5 ounces fruit punch syrup
  • a squeeze of lime juice

Add the ingredients to a cocktail shaker with ice and shake the ingredients. Pour it into a single serving glass.

What's the best rum to use in rum punch?

For this Jamaican version, I suggest using Jamaican rum. I suggest using Jamaican Appelton Rum or Myers's rum as the dark rum in this punch. For the white rum, I suggest Wray & Nephew. Be warned, Wray & Nephew is nice and strong, so reduce the amount if you need to.

This drink is perfect for a crowd and super easy to prepare. I hope you love this drink recipe as much as we do.

What food should I serve with this rum punch?

This rum punch is great for social settings but goes well served with many dishes. Try it with my jerk chicken, escovitch fish, or fried chicken.

How to store rum punch, and how long does it last?

Store rum punch in the refrigerator without any ice. It will last for 3-4 days.

rum punch in glass with flamingo on top

Other Drink Recipes

Looking for more Jamaican recipes??? Head to the Recipe Category of Caribbean or try my Corned Beef and Cabbage, Rasta Pasta, or Callaloo and Saltfish recipes.

jamaican rum punch in glass with ice
Print Recipe
4.75 from 20 votes

Jamaican Rum Punch

This Jamaican Rum Punch Recipe is the perfect drink for when you want a taste of the islands. It's delicious and refreshing and the perfect drink to bring you to the Caribbean.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Caribbean
Keyword: jamaican rum punch, rum punch, rum punch recipe
Servings: 6 people
Calories: 234kcal
Author: Tanya

Ingredients

  • 2 cups pineapple juice
  • 1 ½ cup orange juice
  • 1 cup dark rum
  • 1 cup white rum
  • 1 cup fruit punch syrup
  • ¼ cup fresh lime juice

Instructions

  • Mix it all in your favorite pitcher and enjoy over ice 🙂

Notes

Nutrition

Calories: 234kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 3mg | Potassium: 239mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 133IU | Vitamin C: 42mg | Calcium: 18mg | Iron: 0.4mg

Pin this Rum Punch for Later

This post was originally published June 7, 2018. It has been updated with new helpful information and photos.

The BEST Jamaican Curry Chicken Recipe

by 79 Comments

This is the best Jamaican Curry Chicken Recipe. The perfect combination of rich flavors on one plate. This is the Caribbean dish to make when you want to taste the islands. 

The finished chicken curry in a blue dutch oven.

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

Growing up, curry chicken was a staple weeknight meal. My mom's curry chicken is hands down the best I've ever had. Getting the recipe from her was a chore, as she measured nothing in the kitchen.

I asked many questions and watched her closely. I obtained a recipe and noted the key steps for making traditional and authentic Jamaican Curry.

Top Tips to Make the Best Jamaican Curry Chicken Recipe

  1. Rinse the chicken with water and vinegar.
  2. Use the right curry powder and seasonings - Jamaican Curry Powder is a combination of spices. For Jamaican curry, you need to use good curry powder. I use a combination of Hot Blue Mountain Country Curry Powder and Betapac Curry Powder. I also add a little Jamaican all-purpose seasoning.
  3. Use a whole chicken or just dark meat chicken, cut into pieces with skin removed - Curry chicken, like brown stew chicken, is a stew, and you want to make sure your chicken doesn’t dry out. I opt for boneless, skinless chicken thighs, which stay juicy and tender. It also eliminates the need to chop up the chicken.
  4. Only use a little bit of water - Curry is known to “sprout its own water.” I only add ¼ cup of water to this recipe when I start cooking, and I end up without about 1 ½ cup of gravy once it’s done. Adding too much water can make your curry bland.

The Ingredients You Need to Make This Recipe

  • Chicken: boneless, skinless Chicken thighs or whole chicken pieces cut into 2-inch pieces.
  • Seasonings and Spices: Curry powder, All-purpose seasoning, Salt, Pepper
  • Vegetables: Yellow onion, Green onions, Green pepper, Garlic cloves, Russet potato
  • Herbs: Fresh thyme
  • Heat: Scotch bonnet pepper (optional)
  • Cooking Fats: Olive oil
  • Liquids: Water

How to make Jamaican Curry Chicken

Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine. Cover and refrigerate for at least 1 hour or up to overnight.

raw chicken seasoned with curry powder and spices

After marinating the chicken, remove the onions, peppers, thyme, scotch bonnet pepper (if using), and garlic cloves. Keep them separate.

Marinated chicken in one bowl and onions, peppers and garlic in another.

Heat oil in a large, heavy-bottom pot over medium heat. Add the remaining curry powder and stir, cooking for about 20-30 seconds.

This step, known as "burning the curry," releases the flavors of the spices. You don’t burn anything.

Curry powder and oil in a pot.

Add onions, green pepper, scotch bonnet peppers (if desired), garlic cloves, and thyme to the pot. Stir the ingredients until the onions have softened. This should take about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.

Vegetables added to the pot.

Add chicken pieces and ¼ cup of water to the pot. Cover and reduce heat to medium-low. Cook, stirring occasionally, for 30-35 minutes.

chicken added to the pot.

When about 15 minutes are remaining, stir in the potato and continue to cook covered.

potatoes added to the pot.

Once the chicken is cooked and the potatoes are softened, remove the pot from heat. Salt and pepper to taste.

Jamaican chicken curry in a pot.

What is the best cut of chicken to use?

I like to use boneless and skinless thighs for this Jamaican Curry Chicken. You can use bone-in chicken if you prefer, just cut it into pieces and remove the skin.
It's best to chop large chicken pieces a little smaller, especially in dishes like curry where smaller pieces will cook more evenly and absorb flavors more thoroughly. This size also makes it easier to eat in a stew or sauce-based dish.

I don’t recommend using only chicken breast in this recipe, as it contains less fat and it can easily dry out during cooking.

Can you make it ahead of time and how do you store it?

This curry is delicious when freshly made. It tastes even better the next day because the flavors have had time to blend. Let the curry cool to room temperature before transferring it to an airtight container. Keep in the curry fridge for up to four days or freeze it for up to three months.

Reheat on the stovetop on a medium heat, stirring occasionally until heated through. Take care to only reheat the chicken once.

What do you serve with it?

This curry is great to serve on a bed of rice. You can serve it with boiled jasmine or basmati rice, or try it with one of these recipes:

Recipe Notes and Tips

  • The kind of curry you use is important to this dish. I used 1.5 tablespoon Blue Mountain Curry and ½ tablespoon Betapac. Your stew will taste like whichever curry you choose to use.
  • The scotch bonnet pepper is optional in this dish. Since I use a spicy curry when making this dish, I usually leave it out.
  • Curry “sprouts” its own gravy. Do not add more than the ¼ cup as listed in the recipe or you’ll have curry soup instead.
  • Feel free to add carrots and potatoes to this dish. The potato will thicken the gravy in this curry chicken. You can also add ginger root and allspice berries if you prefer.
  • If you prefer to make your own curry powder, you can do so by making a Jamaican curry powder to use in place of those I mentioned. Jamaican curry powder is made with turmeric, fenugreek, coriander, cumin, and allspice. It differs slightly from Indian curry powders based on the amounts of each ingredient.
  • Some people add a touch of coconut milk to curry to give it a rich texture. I don't. This recipe mimics the curry you will find in many Jamaican households or Jamaican restaurants, which do not add coconut milk.

More Jamaican Recipes

Watch me make this Jamaican Curry Chicken from start to finish.

jamaican curry chicken in blue pot with a wooden spoon on the side
Print Recipe
4.84 from 61 votes

Jamaican Curry Chicken (Mom's Recipe)

This authentic and traditional Jamaican Curry Chicken recipe is the perfect combination of rich flavors in one dish. It’s the perfect dish to make when you want a taste of the islands.
Prep Time15 minutes
Cook Time40 minutes
Marinating Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Jamaican
Keyword: easy chicken curry, how to make chicken curry, Jamaican curry recipe
Servings: 4 servings
Calories: 441kcal
Author: Tanya

Equipment

Ingredients

  • 2 lbs boneless and skinless chicken thighs chopped into 2-inch pieces
  • 2.5 Tablespoon curry powder separated (see note)
  • 1 teaspoon all-purpose seasoning
  • 1 yellow onion chopped
  • 3 green onions chopped
  • ½ green pepper chopped
  • 4 garlic cloves chopped
  • 1 scotch bonner pepper chopped, seeds removed (optional)
  • 3 sprigs fresh thyme stems removed
  • 3 Tablespoon olive oil
  • ¼ cup water
  • 1 large russet potato chopped
  • Salt and pepper to taste

Instructions

  • Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.
  • One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.
  • Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.
  • Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.
  • When there is about 15 minutes remaining, stir in potato and continue to cook covered.
  • Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.

Video

Notes

  • You can use bone-in chicken if you prefer, just cook until the meat is fall off the bone tender. I don’t recommend using chicken breast in this recipe as it can dry out.
  • The kind of curry you use is important to this dish. I used 2 tablespoon Blue Mountain Country Curry and ½ tablespoon Betapac. Your stew will taste like whichever curry you choose to use.
  • Scotch bonnet pepper is optional in this recipe. Feel free to chop it up and remove the seeds or place it in the pot whole, while cooking, to flavor the chicken.
  • Curry “sprouts” its own gravy. Do not add more than the ¼ cup as listed in the recipe or you’ll have curry soup instead.
  • The potato will thicken the gravy.

Nutrition

Calories: 441kcal | Carbohydrates: 17g | Protein: 46g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 219mg | Potassium: 956mg | Fiber: 4g | Sugar: 2g | Vitamin A: 293IU | Vitamin C: 29mg | Calcium: 86mg | Iron: 4mg

This recipe was first published on January 14, 2021. It has been updated with additional helpful information.

Roasted Boneless Leg of Lamb

by 2 Comments

This easy roasted boneless leg of lamb recipe is quick to prepare. The lamb leg is flavored with a marinade of olive oil, garlic, lemon juice and fresh rosemary leaves, before being roasted in the oven.

sliced leg of lamb on white plate

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

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

Lamb is a great-tasting meat, with a robust, almost gamy flavor. For this reason, it and can take on strong flavors like the garlic, lemon, and rosemary I've used in the marinade. I like to marinate the meat before roasting as it really intensifies the flavor of the meat and also stops the joint from drying out while roasting.

I have marinated this leg of lamb for as little as 30 minutes, but a 24-hour marination works well with this cut. The longer the marinade, the more intense the flavor.

Roasted leg of lamb is a great meat to serve, as a 5 pound boneless leg of lamb will easily serve eight people. This makes it a great alternative to more traditional roasts like turkey, chicken or beef during Thanksgiving, Christmas, or other holiday gatherings.

If you love to cook with lamb, be sure to try my Air Fryer Lamb Chops or my Moroccan Soup!

Ingredients

Here is what you will need for this recipe:

ingredients for roasted leg of lamb
  • Marinade- Olive oil, Garlic, Fresh rosemary leaves, Fresh Lemon juice, Kosher salt, and black pepper.
  • Boneless leg of lamb (netted or wrapped in twine - get your butcher to do this)

How to roast boneless leg of lamb

Add olive oil, garlic cloves, rosemary leaves, lemon juice, kosher salt, and black pepper to a mini food processor and process until smooth. 

Pat the lamb dry and rub the mixture over the lamb, getting the mixture into the netting. Cover and let the lamb marinate in the refrigerator for up to 24 hours.

marinade in food processor
marinade rubbed over the lamb

When ready to roast, preheat the oven to 450 degrees Fahrenheit. Optional step: In a large cast iron skillet, add onion, garlic cloves, rosemary, and oil. Place the cast iron skillet in the oven for 10 minutes to get it nice and hot. When ready to roast the lamb, place the lamb on top of the hot skillet. This will give you delicious melted onions and garlic when done. You could also skip this step and roast your lamb in a roasting pan.

vegetables in cast iron skillet after roasting

Place the lamb in the cast iron skillet on top of the onions, fat cap facing up. Roast the lamb at 450 degrees Fahrenheit for 15 minutes. 

ProTip - use a leave-in probe themomter when roasting this lamb. It'll monitor the temperature of your meat while it cooks, helping to ensure you remove the roast at the right temperature.

lamb in cast iron skillet with thermometer inserted

After 15 minutes, reduce the oven temperature to 325 degrees and continue roasting until the internal temperature of the lamb reaches your desired temperature (about 1 hour and 20 minutes for medium). 

Remove the lamb from the oven and allow it to sit for 10-15 minutes. Then remove the netting, slice, and serve.

finished lamb with net in cast iron skillet

Boneless leg of lamb cooking time

When cooking lamb, the internal temperature varies depending on how you like your lamb cooked. The internal temperatures are as follows:

  • Rare: 115-120F
  • Medium rare: 125F
  • Medium: 130F
  • Medium-well: 145F
  • Well-done: 150F
sliced leg of lamb on cutting board

Expert Tips

These tips will help you make the best-roasted lamb leg you've ever tasted. 

  • If time allows, you can marinate the lamb for more flavor. Marinate in the fridge for up to 24 hours as a longer marinade time will improve the flavor.
  • A probe thermometer is the easiest method of checking the internal cooking temperature of lamb, or any other meat, to ensure it is done.
  • Once the lamb leg has finished cooking, remove it from the oven and set it aside to rest for 10-15 minutes before slicing and serving. This will allow the juices to be absorbed back into the lamb and results in moist and tender slices of meat.

Variations for this Boneless Leg of Lamb recipe

I make a simple marinade for the lamb using garlic, lemon, and fresh rosemary along with some salt and pepper. However, lamb is a great meat to add flavor to so here are some other suggestions if you want to mix things up.

  • Ground spices: anise, cardamon, cinnamon, cumin, nutmeg
  • Herbs: dill, garlic, mint, parsley, rosemary, thyme.
  • Citrus: as well as the lemon juice, add some finely shredded lemon zest.
Whole roasted boneless leg of lamb sliced on a serving platter with fresh lemon and rosemary garnish

How to serve my roasted leg of lamb  

When I'm served a roasted joint of meat, like this boneless leg of lamb, I like to serve a potato side and at least 2 other vegetable sides.

When it comes to great-tasting potato sides, you can't beat my Creamy Instant Pot Mashed Potatoes, Garlic Mashed Potatoes, or my Cheesy Scalloped Potatoes. For a great alternative to regular potatoes, try my Mashed Sweet Potatoes or my Southern Candied Sweet Potatoes.

For vegetable sides try my Sweet & Spicy Air Fryer Brussels Sprouts, Instant Pot Buttered Cabbage, Southern Green Beans, Air Fryer Carrots or Marinated Air Fryer Vegetables.

How to store roasted leg of lamb

To refrigerate: Keep any leftover lamb in an airtight container in the fridge for 3-4 days.

To freeze: Once cooked and cooled, slice the leg of lamb and place it into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to enjoy.

Whole roasted boneless leg of lamb sliced on a serving platter with fresh lemon and rosemary garnish

FAQs:

Which is better bone in or boneless leg of lamb?

Either cut can be roasted, however I prefer to use a boneless leg of lamb is it cooks faster than a bone-in joint as a bone acts as an insulator, meaning you have to cook a bone-in leg longer.

What is best temperature to cook a leg of lamb?

I start with a high roasting temperature of 450 degrees Fahrenheit for the first 15 minutes of the cook. Then I reduce the oven temperature to 325 degrees Fahrenheit for the remainder of the cook.

How do you keep lamb moist when roasting?

The marinade of olive oil and lemon juice not only flavors the lamb, but helps to keep it moist during the cooking process.

Do I need to marinate the lamb leg before cooking?

You don't need to marinate the lamb leg before you roast it, however it will add great flavor to the finished meat and also stops the joint from drying out. A short marinade of 30 minutes will do if you are pushed for time, but allow longer for a more intense flavor.

Should you cover lamb when roasting?

No, you don't need to cover a leg of lamb while it is roasting as this is a fairly quick roast and you want the skin to crisp up nicely.

How do you slice a leg of lamb?

I recommend slicing the meat across the grain as this cuts across the muscle fibers. This ensures the most tender slices of roast lamb and avoids the meat being chewy.

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

sliced leg of lamb on cutting board
Print Recipe
5 from 2 votes

Roasted Boneless Leg of Lamb

This easy roasted boneless leg of lamb recipe is quick to prepare. The lamb leg is flavored with a marinade of olive oil, garlic, lemon juice and fresh rosemary leaves, before being roasted in the oven.
Prep Time10 minutes
Cook Time1 hour 20 minutes
Marinate30 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Keyword: boneless leg of lamb recipe, roasted boneless leg of lamb
Servings: 8
Calories: 294kcal
Author: Tanya

Ingredients

  • ¼ cup olive oil
  • 6 cloves garlic
  • 3 Tablespoons fresh rosemary leaves
  • 2 Tablespoons lemon juice
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 5 lb boneless leg of lamb netted or wrapped in twine
  • yellow onion, garlic cloves, additional rosemary optional

Instructions

  • Add olive oil, garlic cloves, rosemary leaves, lemon juice, kosher salt, and black pepper to a mini food processor and process until smooth.
  • Pat the lamb dry and rub the mixture over the lamb, getting the mixture into the netting. Cover and let the lamb marinate in the refrigerator for up to 24 hours.*
  • Preheat the oven to 450 degrees Fahrenheit.
  • Place the lamb in a roasting pan, fat cap facing up. Roast the lamb at 450 degrees Fahrenheit for 15 minutes.
  • After 15 minutes, reduce the oven temperature to 325 degrees and continue roasting until the internal temperature of the lamb reaches your desired temperature (about 1 hour and 20 minutes for medium).
  • Remove the lamb from the oven and allow it to sit for 10-15 minutes. Remove the netting, slice, and serve.

Notes

  • Optional step: In a large cast iron skillet, add some onion, garlic cloves, rosemary, and about 2 Tablespoons of oil. Place the cast iron skillet in the oven for 10 minutes to get it nice and hot. When ready to roast the lamb, place the lamb on top of the hot skillet. This will give you delicious melted onions and garlic when done. You could also skip this step and roast your lamb in a roasting pan.
  • You can skip the long marination and allow the lamb to marinate for as little as 30 minutes. 
  • I recommend using a probe thermometer to monitor the temperature of the lamb while it is in the oven. 
  • Lamb Cooking Temps are as follows:
    • Rare: 115-120F
    • Medium rare: 125F
    • Medium: 130F
    • Medium-well: 145F
    • Well-done: 150F

Nutrition

Calories: 294kcal | Carbohydrates: 1g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 114mg | Sodium: 693mg | Potassium: 536mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 3mg

Collard Green Soup

by 10 Comments

Smoked turkey, fire-roasted tomatoes, garlic, and collard greens all together in a warm and comforting bowl of delicious soup. Serve this collard green soup with a side of buttery cornbread.

Bowl of warm collard green soup

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

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

Start off this soup season with a flavor-packed collard green soup. If you love this soup you'll also love my Hearty Instant Pot Vegetable Soup, Pressure Cooker Lentil Soup with Sausage, or Beet Soup Recipe.

Serve any of these delicious soups with Golden Sweet Potato Cornbread, Classic Southern Cornbread Recipe, or Easy Cornbread Muffins. Seriously, cornbread is the perfect accompaniment to soup.

fresh pot of collard green soup with ladle

Ingredients and Tools Needed

  • Olive Oil - for softening the aromatics.
  • Yellow onion, Garlic - can I make soup without these???
  • Smoked turkey wings - this helps bring flavor to this soup. You'll notice I used smoked meat in my traditional collard greens as well.
  • Cajun seasoning - for a little bit of a kick.
  • Low-sodium Chicken broth - keep it low sodium, or homemade with little salt, to control the salt content.
  • Dry black-eyed peas - you can also use canned if need be; add close to the end of cooking if using canned.
  • Fire-roasted tomatoes - I add this for added color and flavor. Regular diced tomatoes will work as well.
  • Bunch of Collard greens
  • Apple cider vinegar - helps balance the dish.
  • Salt and pepper to taste - always.
collard green soup ingredients

Tools needed for collard green soup:

  • Large pot with a lid, 5+ quarts
  • Sharp knife
  • Cutting board

How to make Collard Green Soup

Place oil in a large pot over medium heat and add chopped onions. Cook and stir until softened, about 4-5 minutes. Add chopped garlic and stir for an additional minute.

veggies sauteing in a dutch oven pot

Add smoked turkey, cajun seasoning, chicken broth, and black-eyed peas. Increase heat to medium-high heat and bring the mixture to a quick simmer. Allow to simmer for 2 minutes, then reduce heat to medium-low. Cover with a tightly fitting lid and allow to simmer on medium-low heat for about 1 hour, until the turkey wing meat becomes tender.

dutch oven pot with broth and smoked turkey

Remove the smoked turkey wing from the pot and shred the meat from the bone. Set aside the meat.

Add roasted tomatoes and collard greens to the pot. Allow it to simmer for an additional 20 minutes until the greens are tender.

collard greens placed into the dutch oven

Return the meat to the pot and add the apple cider vinegar. Salt and pepper to taste.

finished collard green soup still in the pot

How should I chop up my Collard Greens?

Isn't cutting up collard greens pretty straightforward? Sure! But just a couple of tips to ensure a perfect soup.

  • Wash and dry collard greens.
  • Fold the leaves over themselves, and cut the stems out.
  • With the stems cut out, you can roll the leaves into a bundle and cut them into thin strips.

You can also use bag collard greens, which are prewashed and cut. If using bagged greens, make sure to chop these a little finer as well.

collard greens chopped into thin strips

Easy substitutions for this soup

Smoked Turkey Legs: Smoked ham hocks are a perfect substitute. Using ham will obviously raise the fat content, but still just as delicious.

Collard Greens: If collard greens are not readily available to you, kale is the most similar and will be just as tasty.

Apple Cider Vinegar: Regular white vinegar is a good replacement for ACV.

Black-eyed Peas: Great northern beans are a good replacement for black-eyed peas in this recipe.

collard green soup in a bowl topped with cheese

What does adding vinegar do?

When cooking collard greens, or even if you have to supplement kale, adding vinegar to either of these greens will be beneficial. Adding vinegar will cut the bitterness and toughness of these particular greens.

Apple cider vinegar is the more popular option, but white vinegar can work in a pinch as well. Don't be afraid of your soup tasting like vinegar! The flavors we add to the soup will shine through.

Notes

  • Try and get smaller-sized smoked turkey wings to ensure they become tender in about an hour. Large pieces will take longer to cook. 
  • If subbing canned black-eyed peas for the dried ones, add the black-eyed peas during the last 10 minutes of cooking.

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!

collard greens placed into the dutch oven
Print Recipe
4.72 from 7 votes

Collard Green Soup

Smoked turkey, fire-roasted tomatoes, garlic, and collard greens all together in a warm and comforting bowl of delicious soup. Serve with a side of buttery corn bread.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: Southern
Keyword: collard green soup
Servings: 6 servings
Calories: 226kcal
Author: Tanya

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Yellow onion chopped
  • 4 cloves Garlic chopped
  • 1 pound Smoked turkey wings
  • 1 teaspoon Cajun seasoning
  • 6 cups Low-sodium Chicken broth
  • 1 cup Dry black-eyed peas rinsed
  • 15 ounce Fire-roasted tomatoes undrained
  • 1 large Bunch of Collard greens leaves only, thinly sliced (8 cups)
  • 1 tablespoon Apple cider vinegar
  • Salt and pepper to taste

Instructions

  • Place oil in a large pot over medium heat and add chopped onions. Cook and stir until softened, about 4-5 minutes. Add chopped garlic and stir for an additional minute.
  • Add smoked turkey, cajun seasoning, chicken broth, and black-eyed peas. Increase heat to medium-high heat and bring the mixture to a quick simmer. Allow to simmer for 2 minutes, then reduce heat to medium-low. Cover with a tightly fitting lid and allow to simmer on medium-low heat for about 1 hour, until the turkey wing meat becomes tender.
  • Remove the smoked turkey wing from the pot and shred the meat from the bone. Set aside the meat.
  • Add roasted tomatoes and collard greens to the pot. Allow it to simmer for an additional 20 minutes until the greens are tender. Return the meat to the pot and add the apple cider vinegar. Salt and pepper to taste.

Notes

  • Try and get smaller-sized smoked turkey wings to ensure they become tender in about an hour. Large pieces will take longer to cook. 
  • If subbing canned black-eyed peas for the dried ones, add the black-eyed peas during the last 10 minutes of cooking.

Nutrition

Serving: 1g | Calories: 226kcal

Slow Cooker Mac and Cheese

by 2 Comments

Seriously creamy, seriously cheesy, and seriously delicious! Sharp cheddar and an earthy gruyère cheese bring a beautiful depth of flavor to slow cooker mac and cheese.

slow cooker mac and cheese served in a large bowl

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

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

We all love a set-it-and-forget-it dish. A slow cooker is a perfect vessel! No need to boil macaroni in a separate pot, just pop in all the ingredients, stir, cover, and let the magic happen. Not only that, slow cookers provide the ability to take your mac and cheese to your next family gathering.

We make this extra creamy by using evaporated milk and fresh block cheeses. No shredded bag cheese here!

My slow cooker mac and cheese is a perfect side dish for any holiday meal. If you love this one, you'll enjoy my Creamy Slow Cooker Mashed Potatoes too. Try both of these alongside your holiday Turkey or Ham.

a spoon full of mac and cheese taken from the slow cooker

Ingredients and Tools Needed

  • Cheese!!! - I use block cheese and shred it myself for the smoothest cheese melt. Block sharp cheddar cheese and Block Gruyère cheese are what I use.
  • Elbow noodles - uncooked.
  • Dairy - I use whole milk and evaporated milk. I wouldn't substitute this with milk with lesser fat as your sauce may break.
  • Unsalted butter
  • Seasonings - Seasoned salt and black pepper
slow cooker mac and cheese ingredients

Tools needed for slow cooker mac and cheese:

  • Slow cooker
  • Food processor or cheese grater

How to make Mac and Cheese in your Slow Cooker

Shred sharp cheddar cheese and Gruyère cheese. Set aside.

Shredded cheese in a food processor

Add elbow noodles, whole milk, evaporated milk, unsalted butter, seasoned salt, and black pepper to insert a 6-quart slow cooker. Stir to combine. Sprinkle the shredded cheese on top.

all ingredients added to the slow cooker

Cover and cook on low heat for 1 hour. After 1 hour, stir the mixture. Cover and cook for an additional 40-50 minutes, until the noodles are softened.

Slow cooker with lid placed on top
cheese sauce and noodles in slow cooker

Switch the slow cooker to high heat and cook for an additional 10 minutes, covered, to thicken the sauce.

Serve immediately or switch the slow cooker to warm to keep the mac and cheese warm.

thickened slow cooker mac and cheese

Leftover Mac and Cheese Storage

Store any leftovers in an airtight container in the refrigerator for 3-5 days.

Can I freeze leftover mac and cheese? You can freeze mac and cheese. I'd note that after thawing, it may not appear as creamy as it had originally. This is mostly because the pasta has absorbed a lot of that moisture.

To freeze, allow your mac and cheese to cool completely. Portion it into freezer bags, release any extra air, and freeze for up to 3 months.

Do I need to boil the noodles first?

Nope! I think the whole point of a slow cooker is to make our meals as easy as possible but still delicious. In this recipe, it does say to rinse and drain your noodles. This is to clean the noodles before adding them to the slow cooker.

white bowl full of mac and cheese

Why are my noodles mushy?

There could be a couple of reasons your noodles have turned mushy.

  1. Your crockpot's temperature is higher than it should be. Not every slow cooker can cook at the same temperature. The age of the slow cooker can affect that.
  2. The type and brand of noodles you chose. A thicker elbow noodle or even one with ridges will maintain its structure better than a cheaper, thinner elbow noodle.

The best practice is to keep an eye on your mac and cheese after that initial hour of cooking. Yours may be done sooner or later than the recipe calls for.

My cheese turned out gritty; what happened?

The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for the best results. 

Pre-shredded cheese will contain an anti-caking agent, that if used in creamy mac and cheese, will result in a gritty cheese mixture. Even some pre-packed block cheese may turn out the same result.

Find the best cheeses for homemade mac and cheese in either your produce or deli section of the store.

Notes

  • Slow cooking times may vary. Cook the noodles until they are al dente. 
  • The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for best results. 
  • The cheese sauce will thicken as it stands. If you need to thin it out, add a little more milk and stir.

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 mac and cheese served in a large bowl
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4.86 from 7 votes

Slow Cooker Mac and Cheese

Seriously creamy, seriously cheesy, and seriously delicious! Sharp cheddar and an earthy gruyère cheese bring a beautiful depth of flavor to slow cooker mac and cheese.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker mac and cheese
Servings: 8 Servings
Calories: 538kcal
Author: Tanya

Ingredients

  • 12 ounce Block sharp cheddar cheese
  • 4 ounces Block Gruyère cheese
  • 16 ounce Elbow noodles rinsed and drained
  • 2 ½ cups Whole milk
  • 12 ounce Evaporated milk
  • 4 tablespoons Unsalted butter
  • 1 teaspoon Seasoned salt
  • ½ teaspoon Black pepper

Instructions

  • Shred sharp cheddar cheese and Gruyère cheese. Set aside.
  • Add elbow noodles, whole milk, evaporated milk, unsalted butter, seasoned salt, and black pepper in the insert of a 6-quart slow cooker. Stir to combine. Sprinkle the shredded cheese on top.
  • Cover and cook low heat for 1 hour. After 1 hour, stir the mixture. Cover and cook for an additional 40-50 minutes, until the noodles are softened.
  • Switch the slow cooker to high heat and cook for an additional 10 minutes, covered, to thicken the sauce.
  • Serve immediately or switch the slow cooker to warm to keep the mac and cheese warm.

Notes

  • Slow cooking times may vary. Cook the noodles until they are al dente. 
  • The brand of cheese matters for a smooth cheese sauce. I used the Tillamook sharp cheddar and Boar’s Head Gruyère. It’s best to use block cheese and shred it yourself for best results. 
  • The cheese sauce will thicken as it stands. If you need to thin it out, add a little more milk and stir.

Nutrition

Serving: 1g | Calories: 538kcal | Carbohydrates: 51g | Protein: 23g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 79mg | Sodium: 647mg | Potassium: 406mg | Fiber: 2g | Sugar: 10g | Vitamin A: 827IU | Vitamin C: 1mg | Calcium: 520mg | Iron: 1mg

Brown Gravy Recipe (No Drippings)

by 2 Comments

My quick and easy recipe for brown gravy without drippings is ideal when you want to make a great tasting gravy, but don't have any meat drippings. I use a combination of both beef and chicken broth and then flavor my brown gravy recipe with Worcestershire sauce, onion and garlic powder.

A glass gravy jug filled with brown gravy

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

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

This best brown gravy recipe is easy as it uses ingredients most of us will already have in our stores at home.

I start by making a brown gravy roux with unsalted butter and flour. Making the brown gravy with flour means that the flour will thicken the gravy as it cooks.

It's a great make ahead gravy recipe, you can make it up earlier in the day and reheat when you're ready to eat. However, as it only takes 15 minutes to cook, it is super simple to pull together at the last minute too.

Gravy really does finish a dish, so be sure to try my Grandma's Giblet Gravy, Drippings Gravy, Easy Recipe for Gravy without Drippings, Onion Gravy, and my Instant Pot Sausage Gravy.

Ingredients

Here's a list of what you will need to make this brown gravy recipe:

Brown gravy recipe ingredients
  • Roux - Unsalted butter and all-purpose flour provide the flavor and help thicken the gravy. If you have drippings from meat, you can use that in place of the butter.
  • Worcestershire sauce - since this recipe does not use drippings, this sauce gives the gravy an umami flavor.
  • Seasoning - Garlic powder, onion powder, ground thyme, salt, and black pepper
  • Liquids - For this gravy, I prefer the combo of beef broth and chicken broth. Feel free to use all beef or chicken instead.

How to make giblet gravy

Melt butter in a large skillet over medium heat. 

Sprinkle flour over the skillet and whisk. Continue to cook and whisk for 1-2 minutes, until the flour is toasty.  

Large skillet with melted butter
Large skillet with flour being whisked into melted butter

Whisk in Worcestershire sauce, garlic powder, onion powder, and ground thyme.

Then slowly whisk in beef broth and chicken broth until whisked in. 

Skillet with melted butter and flour whisked together with seasoning and spices added
Skillet with beef and chicken broth being added to gravy base

Allow the mixture to simmer for 10-12 minutes, stirring occasionally until the gravy has thickened. It should coat the back of a spoon.

Remove from heat and season with salt and pepper. Serve and enjoy.

Large skillet with beef and chicken broth being whisked into gravy base
Skillet with brown gravy seasoned with salt and black pepper

Expert Tips

These tips will help you make the best brown gravy you've ever tasted:

  • Take care not to burn the butter when making the gravy base, as this can result in bitter tasting gravy. If the butter and flour are browning too quickly, turn down the heat.
  • Using good quality beef and chicken broth will make a big difference to the flavor of the finished gravy. If you have homemade broth this is a great use for it.
  • I use unsalted butter and low sodium beef and chicken broths to make this gravy as this avoids the gravy becoming too salty as it thickens and reduces. Instead I prefer to season brown gravy to taste, with salt and pepper once the gravy has cooked.
  • Make gravy in a skillet with high sides. The skillet allows the roux to cook evenly and the gravy to reduce faster.

Variations

  • I use both chicken and beef broth for this recipe. Feel free to use all beef broth if you prefer.
  • Add some fresh herbs like parsley, sage, thyme, or a bay leaf while the gravy is simmering for an additional herb taste.
  • You can always choose to make gravy with pan drippings if you prefer. You would need the drippings from roasted meat. 
Brown gravy being poured over a bowl of mashed potatoes

What do you serve it with?

If you’re looking for recipes to serve this gravy with, I strongly suggest these Creamy Mashed Potatoes.

Brown gravy is quick and easy to cook so perfect to serve as part any roast dinner or to add to a quick dinner through the week. It's also great for your Thanksgiving or Christmas dinner and great with these recipes here:

How to store make ahead brown gravy

To refrigerate: This brown gravy can easily be made ahead of time and reheated. Once cooked, let the gravy cool completely before storing it in an airtight container in the fridge. It's best to used within 3-4 days, and reheat it to a boil before serving.

To freeze: Gravy freezes well, so it's a great option if you want to get ahead. Let cool completely then pour into an airtight container and place in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

A glass gravy jug filled with brown gravy and a white ceramic spoon

FAQs:

How to make gluten free brown gravy?

Remove the all purpose flour from the gravy and instead thicken the gravy with cornflour. Melt the butter and add the flavorings and beef and chicken broths. Then remove a ladle of gravy into a small bowl and add 2 tablespoons of cornstarch and whisk to smooth. Pour this mixture back into the gravy and whisk to combine. Simmer for 1-2 minutes until the gravy has thickened up.

Can I use water instead of broth in my gravy?

Yes you can, but you will need to add lots of extra seasoning and flavorings to ensure the gravy doesn't taste bland.

How can I avoid lumps in my gravy?

The best way to avoid lumpy gravy is to make a brown gravy roux of melted butter and flour. Allow the flour to cook into the fat, then whisking, slowly add the beef and chicken broth. Constant whisking will stop any lumps from forming.

How do I fix a gravy that is too thin?

If your gravy is too thin, continue simmering it until the gravy reduces.

How do I fix a gravy that is too thick?

If your gravy is too thick, whisk in a little more liquid, either broth or water, to loosen it a little. Then remember to check the gravy again for seasoning and adjust if necessary.

If you have tried making my Brown Gravy 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 glass gravy jug filled with brown gravy and a white ceramic spoon
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4.50 from 2 votes

Brown Gray Recipe (No Drippings)

Easy recipe for brown gravy without drippings using both beef and chicken broth and flavored with Worcestershire sauce, onion and garlic powder.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: American
Keyword: brown gravy, brown gravy no drippings, easy brown gravy, gravy without drippings, how to make gravy
Servings: 3 cups
Calories: 302kcal
Author: Tanya

Ingredients

  • 6 tablespoon unsalted butter
  • 6 tablespoon all purpose flour
  • 2 tablespoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground thyme
  • 2 cups low-sodium beef broth
  • 2 cups low-sodium chicken broth
  • salt and black pepper to taste

Instructions

  • Melt butter in a large skillet over medium heat.  Sprinkle flour over the skillet and whisk. Continue to cook and whisk for 1-2 minutes.
  • Whisk in Worcestershire sauce, garlic powder, onion powder, and ground thyme. Then slowly whisk in beef broth and chicken broth until whisked in.
  • Allow the mixture to simmer for 10-12 minutes, stirring occasionally until the gravy has thickened. It should coat the back of a spoon.
  • Remove from heat and season with salt and pepper. Serve and enjoy.

Notes

I use both chicken and beef broth for this recipe. Feel free to use all beef broth if you prefer.

Nutrition

Calories: 302kcal | Carbohydrates: 16g | Protein: 8g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1267mg | Potassium: 579mg | Fiber: 1g | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 2mg

Creamy Slow Cooker Mashed Potatoes

by 3 Comments

Easy, creamy, and delicious mashed potatoes in the slow cooker. Hints of garlic, butter, and sour cream bring these mashed potatoes to the next level.

mashed potatoes in slow cooker with spoon sticking out

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

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

Work smarter, not harder, this holiday season. Preparing dishes in your slow cooker can be a lifesaver, especially when the oven and stovetop are all spoken for. And when it comes to mashed potatoes, they come out wonderful when made in the slow cooker.

These mashed potatoes are creamy. They're a dream. They're smooth and delicious as if they have been whipped to perfection. Cover them in gravy for the perfect side. Or eat them as is.

gravy being poured on slow cooker

Ingredients Needed for Creamy Mashed Potatoes

  • Russet Potatoes - Peeled or unpeeled, your choice...but for the creamiest potatoes, unpeel them.
  • Chicken broth
  • Seasoning - Garlic Powder, Onion Powder, Salt, and Black Pepper
  • Unsalted butter
  • Sour cream - for a little bit of tang.
slow cooker mashed potatoes ingredients

Kitchen Tools Needed To Make This Recipe

  • 6-quart Slow Cooker or Crock Pot
  • Potato Peeler
  • Fine Potato Masher or Hand beater

How to make Mashed Potatoes in a Slow Cooker

Add potatoes, chicken broth, garlic powder, and onion powder to a 6-quart slow cooker

cubed potatoes in a slow cooker

Top with unsalted butter on top.

cubed potatoes in a slow cooker with butter on top

Cover and cook on the high setting for 4 hours or on the low setting for 8 hours, until the potatoes are tender. 

cubed potatoes in a slow cooker

Open the lid. The potatoes should be tender at this stage and slightly brown. You'll notice a lot of water. Do not fret; mash the potatoes with a fine potato masher until mashed and creamy. You can also use an electric mixer to beat the potatoes until whipped and smooth. The potatoes will thicken while mashing.

creamy mashed potatoes in a slow cooker being mashed

Stir in sour cream, salt, and pepper.   

creamy mashed potatoes in a slow cooker with sour cream on top

 Serve and enjoy. 

creamy mashed potatoes in a slow cooker

Storing leftover Crock Pot Mashed Potatoes

Refrigerate leftover mashed potatoes in an airtight container in the refrigerator for 3-5 days.

Prepare your dish ahead of time

Time is precious during the few hours we have to prepare our holiday dishes, so if you are making these delicious creamy mashed potatoes in a slow cooker this year, planning this dish could save some time and headache.

Peel and cube your potatoes the day before. Keep them covered in a bowl of water in the fridge until you're ready to use them.

You can even par-boil cubed potatoes the day before and keep them in an airtight container in the fridge before returning them to the crock pot the next day. This might be a good option if you are short on time.

creamy mashed potatoes in a slow cooker

What do you serve them with?

Mashed potatoes are a great everyday side dish, but these are also impressive enough to serve at larger gatherings and throughout the holidays. Try them with:

Creamy slow cooker mashed potato FAQs

What are the best Potatoes for mashing?

The two most popular potatoes perfect for mashing are russet potatoes and Yukon gold potatoes. Both are starchy, which makes for a light and fluffy mashed potato. If you've chosen a waxy potato, chances are your mash will have some lumps in it. Some people prefer that, though.

How do you keep mashed potatoes from drying out in a crock pot?

Before placing your potatoes in the crock pot, greasing the bowl beforehand will help to prevent any burning or sticking that could dry out your potatoes. Leaving your mashed potatoes in a crock pot for a few hours may cause them to start browning on the edges. To prevent this, stir the potatoes often, and keep a few pats of butter on top to keep them moist. Leaving the lid on will greatly reduce dryness as well.

Why so much liquid?

This recipe calls for more liquid than most slow-cooker potato recipes. The extra liquid makes these potatoes extra creamy as the potatoes absorb the excess liquid. I do the same with my pressure-cooker mashed potatoes.

To halve the recipe

To halve this recipe to 8 servings rather than 16, cut the ingredients in half and cook in a 4-quart slow cooker on high for 4 hours or low for 7-8 hours.

Notes:

  • Feel free to leave the skin on the potatoes if you prefer. 
  • The potatoes will have a lot of liquid in the slow cooker when you take the lid off; this is expected. Immediately mash the potatoes. The potatoes will soak up the excess liquid. 
  • Keep the mashed potatoes in a warm setting until ready to serve. 

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!

mashed potatoes in a bowl topped with salt and pepper
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4.50 from 2 votes

Creamy Slow Cooker Mashed Potatoes

Easy, creamy, and delicious mashed potatoes in the slow cooker. Hints of garlic, butter, and sour cream really bring these mashed potatoes to the next level.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker mashed potatoes
Servings: 16 servings
Calories: 180kcal
Author: Tanya

Ingredients

  • 5 pounds Russet Potatoes Peeled and chopped into 1-inch chunks
  • 3 cups Chicken broth
  • ½ teaspoon Garlic powder
  • ½ teaspoon Onion powder
  • 8 tablespoons Unsalted butter
  • ½ cup Sour cream
  • Salt & Pepper to taste

Instructions

  • Add potatoes, chicken broth, garlic powder, onion powder, and unsalted butter to a 6-quart slow cooker
  • Cover and cook on the high setting for 4 hours or on the low setting for 8 hours, until the potatoes are tender. 
  • Open the lid and mash the potatoes with a fine potato masher, until mashed and creamy. You can also use an electric mixer to beat the potatoes until whipped and smooth. The potatoes will thicken while mashing.
  • Stir in sour cream, salt, and pepper.   
  •  Serve and enjoy. 

Notes

  • Feel free to leave the skin on the potatoes if you prefer. 
  • The potatoes will have a lot of liquid in the slow cooker when you take the lid off, this is expected. Immediately mash the potatoes. The potatoes will soak up the excess liquid. 
  • Keep the mashed potatoes on the warm setting until ready to serve. 

Nutrition

Serving: 1g | Calories: 180kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 175mg | Potassium: 611mg | Fiber: 2g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg

Thanksgiving Chicken

by Leave a Comment

If turkey isn't your thing, you have to try this whole roasted chicken this Thanksgiving. Simple and easy to prep, it's perfectly seasoned, juicy and flavorful. Oven roast or air fry for a show stopping centerpiece during the holidays.

A Thanksgiving chicken served next to fresh herbs.

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

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

If turkey isn't your thing, or maybe this year you a hosting a smaller Thanksgiving, then a whole roasted chicken is a great alternative. Easy to prep, this seasoned chicken is hands down delicious!

Whether you use the traditional oven roasting method, or opt to air fry it, this chicken comes out perfectly every single time. Serve it up with your favorite Thanksgiving sides for one delicious meal that everyone will love!

You'll want to start getting ready to make this chicken the day before. I use a dry brine and let it chill in the fridge for at least 8 hours. If you can let it chill for 24 hours, even better. A dry brine will leave you with a nice and juicy bird with crispy skin.

Love chicken try these great tasting recipes, my Jamaican Jerk Chicken (Air Fryer, Oven, or Grill), Jamaican Curry Chicken. Air Fried Spatchcock Chicken or my Brown Stew Chicken.

Be sure to check out my Smothered Turkey Wings and Air Fryer Turkey Breast too!

Ingredients

Here is what you will need for this recipe:

A whole raw chicken and spice mix.

How to make Thanksgiving whole roasted chicken

Rubbing the dry mix under the skin of the chicken.
The rub all over the whole chicken.
  • Gather your ingredients.
  • In a small bowl, combine kosher salt, poultry seasoning, garlic powder, and onion powder. Set aside.
  • Remove the chicken from the packaging and any giblets. Dry the chicken with paper towels.
  • Season the outside of the chicken and under the skin with the dry rub mixture. Season inside the cavity as well.
  • Place in a baking dish or roasting pan and place in the fridge, uncovered, for 8-24 hours.
Stuffing the chicken.
Stiffing in the cavity of the chicken.
The chicken trussed.
  • Preheat the oven to 350 degrees Fahrenheit and remove the chicken from the fridge. If using stuffing, stuff your chicken at this time. If not, place lemon slices and herbs in the cavity. Truss the chicken at this time.
The Thanksgiving chicken after being roasted.
  • Once your oven is preheated, bake the chicken in the oven for about 1 hour and 20 minutes or 20 minutes per pound, until a thermometer inserted in the thickest part of the thigh reads at least 165 degrees Fahrenheit. Add an additional 10-15 minutes if the chicken is stuffed.
  • Remove the chicken from the oven and allow it to rest for 15-20 minutes before carving.

How to cook Thanksgiving Chicken in Air Fryer?

  • Follow the first 4 steps of the recipe, placing the chicken in the seasoning blend for 8-24 hours.
  • When ready to cook remove the chicken from the fridge and allow to sit at room temperature for 15 minutes.
  • If using stuffing, stuff your chicken at this time. If not, place lemon slices and herbs in the cavity. Truss the chicken at this time.
  • Preheat the air fryer to 360 degrees Fahrenheit. Place seasoned chicken in the air fryer, breast side down. Cook on 360 degrees Fahrenheit for 30 minutes. Open the air fryer basket and flip the chicken. Then cook on 360 degrees Fahrenheit for 20 more minutes. Add an additional 5-10 minutes if the chicken is stuffed.
  • Again, your chicken is done when a quick read thermometer in the thickest part of chicken registers at 165 degrees Fahrenheit.
  • Allow chicken to rest for 15-20 minutes before carving

What do you serve with Roast Chicken?

This Thanksgiving chicken recipe is perfect to enjoy with all of your favorite sides. I always like to serve a potato side, like my Garlic Mashed Potatoes, one or two veggie sides like my Air Fryer Carrots or Buttery Instant Pot Green Beans and Potatoes, and always some of my homemade Gravy made without Drippings or a Gravy made with drippings.

Expert Tips

  • For the best results, allow the chicken to sit with the rub for at least 8 hours or overnight. The longer the marinate the more intense the flavor.
  • Allow the chicken to come up to room temperature before placing in the hot oven.
  • Allow the chicken to rest under foil for 15 to 20 minutes before carving to allow the juices to redistribute.
  • If stuffing the chicken, the stuffing on the inside should register a temperature of 165 degrees Fahrenheit when done.
The breast sliced off of the whole roasted chicken.

Variations

  • Play with the flavor of the seasoning blend, eg use Italian seasoning along with the poultry seasoning.
  • Add some extra fresh herbs to the cavity of the chicken, like rosemary, thyme, sage or parsley.
  • Crush some fresh garlic cloves and place them into the cavity too.
  • Swap the lemon for orange instead.

How to store Thanksgiving Chicken

Make ahead: This whole roasted chicken is best prepped the day before you plan to cook and serve it. The rub on the chicken helps to season the meat and the longer you leave it, the more the salt will be drawn into the chicken for a more flavorful bite. It also helps to remove moisture from the skin so that it is extra crispy.

To refrigerate: The best part of Thanksgiving is of course the leftovers! Remove the meat from the bones and place it in an airtight container, it will keep well in the fridge for up to 4 days. The leftovers can be enjoyed cold in sandwiches and salads, or reheated in the oven. This creamy rotisserie chicken salad is one of my favorites to make with the leftovers.

To freeze: Once cooked and cooled, place the chicken into an airtight container and store in the freezer for up to 3 months. Defrost overnight in the refrigerator when you are ready to serve.

FAQs:

How many people does a whole chicken serve?

This recipe is for a 4 to 5lb whole chicken and it will easily serve four people. Allow for a pound per person. The larger the chicken, the longer cooking time it will require. A good rule of thumb is to allow 20 minutes of cooking time per pound at 350F. Check that your chicken is fully cooked through by using an instant read thermometer which should register at 165F when inserted into the thigh.

How do I know when the chicken is cooked?

The best way to check that meat is cooked is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken thigh, it should read at least 165 degrees Fahrenheit when properly cooked.

Do I need to cook the chicken longer if it is stuffed>

Yes, add an additional 10-15 minutes if the chicken is stuffed.

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

A Thanksgiving chicken served next to fresh herbs.
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Thanksgiving Chicken

If turkey isn't your thing, you have to try this whole roasted chicken this Thanksgiving. Simple and easy to prep, it's perfectly seasoned, juicy and flavorful. Oven roast or air fry for a show stopping centerpiece during the holidays.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Keyword: best roasted chicken recipe, whole chicken for Thanksgiving, whole roasted chicken recipe
Servings: 4 servings
Calories: 480kcal
Author: Tanya

Ingredients

  • 2 ¼ teaspoons kosher salt
  • 1 teaspoons poultry seasoning
  • ¾ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 4-5 lb whole chicken
  • 1 lemon sliced, fresh herbs, or stuffing (optional)

Instructions

Oven Instructions:

  • In a small bowl, combine kosher salt, poultry seasoning, garlic powder, and onion powder. Set aside.
  • Remove the chicken from the packaging and any giblets. Dry the chicken with paper towels.
  • Season the outside of the chicken and under the skin with the dry rub mixture. Season inside the cavity as well.
  • Place in a baking dish or roasting pan and place in the fridge, uncovered, for 8-24 hours.
  • Preheat the oven to 350 degrees Fahrenheit and remove the chicken from the fridge. If using stuffing, stuff your chicken at this time. If not, place lemon slices and herbs in the cavity. Truss the chicken at this time.
  • Once your oven is preheated, bake the chicken in the oven for about 1 hour and 20 minutes or 20 minutes per pound, until a thermometer inserted in the thickest part of the thigh reads at least 165 degrees Fahrenheit. Add an additional 10-15 minutes if the chicken is stuffed.
  • Remove the chicken from the oven and allow it to rest for 15-20 minutes before carving.

Air Fryer Instructions:

  • Follow steps 1-4
  • Remove chicken from the fridge and allow it to sit at room temperature for 15 minutes. If using stuffing, stuff your chicken at this time. If not, place lemon slices and herbs in the cavity. Truss the chicken at this time.
  • Preheat the air fryer to 360 degrees Fahrenheit.
  • Place seasoned chicken in the air fryer, breast side down. Cook on 360 degrees Fahrenheit for 30 minutes. Open the air fryer basket and flip the chicken. Then cook on 360 degrees Fahrenheit for 20 more minutes. Add an additional 5-10 minutes if the chicken is stuffed.
  • Your chicken is done when a quick read thermometer in the thickest part of chicken registers at 165 degrees Fahrenheit.
  • Allow chicken to rest for 15-20 minutes before carving.

Notes

  • For the best results, allow the chicken to sit with the rub for at least 8 hours or overnight.
  • Allow the chicken to come up to room temperature before placing in the hot oven.
  • See below for the air fryer cooking instructions.
  • Allow the chicken to rest under foil for 15 to 20 minutes before carving to allow the juices to redistribute.
  • If stuffing the chicken, the stuffing on the inside should register a temperature of 165 degrees Fahrenheit when done.

Nutrition

Calories: 480kcal | Carbohydrates: 3g | Protein: 41g | Fat: 33g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1462mg | Potassium: 462mg | Fiber: 1g | Sugar: 1g | Vitamin A: 324IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 2mg

This post was originally published on September 22, 2021. It has been updated with additional helpful information.

Creamy Baked Macaroni and Cheese

by 27 Comments

This Creamy Baked Macaroni and Cheese recipe is the perfect combination of flavor and creaminess. This is the recipe to use when making that big casserole of macaroni and cheese for the Holidays. 

creamy baked macaroni and cheese in pan next to white plate

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

If you were wondering what side you should make and bring to Thanksgiving this year look no further. It's this creamy baked macaroni and cheese recipe. As a matter of fact, don't even wait that long to make this homemade creamy baked macaroni and cheese.

Make it now, and thank me later. If you do decide to make it, perhaps for dinner, why not try it along with these Easy Baked Chicken Wings and wash it down with this Peach Sweet Tea & Rum for that Southern feel.

This recipe comes courtesy of Elgin. Thanks, Elgin! Here's a little back story...Two years ago, a friend of mine, Sally, had a beach getaway for her hubby, Lou, where we were all invited to stay at this lovely beach house on the outer banks.

Sally invited her friends who included hubby and me, and Lou invited his friends, which included Elgin and his wife, among other friends. The things that happened that weekend is for another post...or maybe I'll never tell because what happens at the beach house, stays at the beach house.

Ok, back to this mac and cheese. So apparently, one night, Elgin makes this baked creamy macaroni and cheese, and everyone in the house gets some...except for me. Why not may you ask? Well, they claim I was drunk...or asleep. I don't believe it, I think the greedies in the house didn't want to share. hmmmpph. So I got none of this macaroni and cheese, but I heard enough about it the entire weekend to imagine how delicious it was.

creamy baked macaroni and cheese in steel bowl

Fast forward to a year later, and my friend put together another event for her hubby. This time, everyone pretty much demands that Elgin makes this baked macaroni and cheese. This time, I for sure was going to get me a plate. Get me a plate I did and I had about 4 servings that night of this macaroni and cheese.

macaroni and cheese on fork

This macaroni and cheese was so creamy and delicious, it reminded me of stovetop....but it was baked! Yall, I have had so much dry and bad-baked macaroni in my life that I usually run when I see it.

But this macaroni was so creamy and cheesy and gooey that it was love...all love! It as so good that I begged and pleaded with Elgin for the recipe. Just kidding! I asked once and he was like "sure, let me write it down," and his wife even got the pen and paper. Seriously, if it were me, I don't know if I'd share. hmm...thinking of hitting the delete button on this post...just kidding.

I hope you all enjoy this oooey goooey creamy baked macaroni and cheese recipe. I will go ahead and go on record and say that this is the BEST baked macaroni and cheese recipe I have ever had. No more of that dry baked macaroni and cheese...Come on over to the creamy side.

Notes on Creamy Baked Macaroni and Cheese

  • The original recipe for this macaroni and cheese recipe comes from Patti Labelle. She is a beast in the kitchen so no surprise that it's so good. Elgin did make modifications by doubling the cheese and substituting whipping cream for half&half.
  • I modified the recipe as well by creating a crunchy topping, increasing the heat by 25 degrees. I also subbed colbyjack/monterey cheese for just monterey.  Feel free to leave the panko topping off if you choose but I feel it's a must in a baked macaroni and cheese recipe.
  • This recipe has 5 types of cheese. Yes, 5 different kinds of cheese. The amount of cheese will scare you at first but believe me, it's necessary and makes this dish delicious.
  • Is this recipe healthy? Probably not...but who cares because...CHEEEEEEEESE.
  • I'd recommend keeping the cheeses the same as stated...even the Velveeta. The beauty of this is that all the cheese melts and tastes perfect. There is a science to melting cheese.

Looking for more Recipes for the Holidays??? Try these out:

Looking for more pasta recipes?

You can also use this leftover macaroni and cheese to make these Air Fried Macaroni and Cheese Balls recipe. 

Click Here to Pin Creamy Baked Macaroni and Cheese for Later

How to store Creamy Baked Mac and Cheese

Make ahead: This whole recipe can be made 1-2 days ahead of time. You can either cook and combine the macaroni and sauce, spreading it into a casserole dish. Then cover it and store in the refrigerator until you are ready to serve. When ready to bake, remove from the refrigerator 30 minutes prior to baking (you can preheat your oven at this time), sprinkle over the cheesy breadcrumb topping, and place into the hot oven to bake.

Alternatively, you can bake the creamy mac and cheese, then allow it to cool completely before covering it and storing it in the refrigerator for 1-2 days. When ready to enjoy, place back into a warm oven to heat through for 30 minutes.

To refrigerate: Leftover mac and cheese can be stored, and covered in the refrigerator for up to 3 days. When ready to heat up, place the dish back into a warm oven, or into the microwave to warm through.

To freeze: Creamy baked mac and cheese freezes well, and again there are two points where you can do this. You can cook and combine the macaroni and sauce, spreading it into a casserole dish and allowing it to cool completely. Then cover the dish and store it in the freezer for up to 3 months. When ready to enjoy, defrost overnight in the refrigerator, sprinkle over the cheesy breadcrumb topping, and place into the hot oven to bake.

Or, you can finish the recipe and allow the baked mac and cheese to cool completely before covering and storing it in the freezer for up to 3 months. Again defrost overnight in the refrigerator before placing it into a warm oven to heat through until piping hot.

FAQs:

What type of cheese is good for baked mac and cheese?

As you can see from the recipe card, I use a combination of mild cheddar, Monterey jack, muenster and Velveeta cheese in my creamy mac and cheese. However, you could also use sharp cheddar, Parmesan, mozzarella, fontina, or Gruyere cheese too.

Why do you put eggs in baked macaroni and cheese?

I add eggs to give the cheese sauce a richer, creamier and smoother texture, which makes all the difference to the finished dish.

Do you cover mac and cheese while baking?

No you don't need to cover this baked macaroni dish while baking in the oven. You want to leave the top uncovered so that the cheesy bread-crumbed topping becomes crisp and golden.

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

mac and cheese on fork
Print Recipe
4.80 from 30 votes

Creamy Baked Macaroni and Cheese

This Creamy Baked Macaroni and Cheese recipe is the only baked macaroni cheese recipe you will need. It's the combination of different cheeses that makes this a crowd favorite. 
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Keyword: creamy baked macaroni and cheese
Servings: 8
Calories: 1117kcal
Author: Tanya

Ingredients

  • 8 Tablespoons unsalted butter divided
  • 1 lb elbow macaroni
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 8 oz mild cheddar cheese
  • 8 oz sharp cheddar cheese
  • 8 oz monterey jack cheese
  • 8 oz Muenster cheese
  • 8 oz velveeta cheese
  • 2 eggs
  • 2 cups heavy whipping cream
  • 1 teaspoon creole seasoning
  • ¼ teaspoon salt

Topping

  • 1 cup panko breadcrumbs
  • 3 Tablespoons unsalted butter melted

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Coat a 3 quart casserole dish with 1 Tablespoon of butter and set aside.
  • Prepare macaroni following the instructions on the box. (Add 1 tablespoon oil and 1 teaspoon salt to about 8 cups water and bring to a boil. Cook to al dente). Drain and Set aside the noodles in a large bowl. Add the remaining butter to the hot noodles in the bowl.
  • Meanwhile, shred mild cheddar, sharp cheddar, Monterey jack, and Muenster cheese. Mix shredded cheese in a bowl and remove 1 cup of cheese and set aside for the topping. Cut Velveeta cheese into small pieces and mix with the other cheese.
  • In a separate bowl, whisk together eggs and heavy whipping cream. Add to macaroni and stir. Add cheese, creole seasoning, and salt and stir to combine.
  • Pour the mixture into the buttered casserole dish and spread it out.
  • Prepare the topping by adding melted butter, panko breadcrumbs, and the 1 cup of shredded cheese in a bowl. Sprinkle the toppng over the top of the macaroni.
  • Bake in the preheated oven for 35-40 minutes, until bubbly. Remove from oven and allow to cool for about 10 minutes. Serve and enjoy 🙂

Notes

This whole recipe can be made 1-2 days ahead of time. You can either cook and combine the macaroni and sauce, spreading it into a casserole dish. Then cover it and store in the refrigerator until you are ready to serve. When ready to bake, remove from the refrigerator 30 minutes prior to baking (you can preheat your oven at this time), sprinkle over the cheesy breadcrumb topping, and place into the hot oven to bake.

Suggested Tools for Creamy Baked Macaroni and Cheese

3 Qt Glass Baking Dish

Nutrition

Calories: 1117kcal | Carbohydrates: 55g | Protein: 44g | Fat: 81g | Saturated Fat: 48g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 271mg | Sodium: 1624mg | Potassium: 425mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2871IU | Vitamin C: 1mg | Calcium: 1055mg | Iron: 2mg

This post was originally published on October 16, 2018. It has been updated with helpful information.

Chocolate Chess Pie

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One of my favorite easy pie recipes is my Best Chocolate Chess Pie. I've taken an old fashioned chess pie recipe, like my own Southern Chess Pie recipe and added some cocoa powder to give it a chocolaty twist. This is a pie your friends and family are sure to enjoy.

A slice of chocolate chess pie on a plate with a serving fork and the larger pie set alongside

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

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

This dark chocolate chess pie has a flaky pie crust and a deliciously fudgy filling underneath that is almost fudge like in texture.

I like to make my own homemade pie crust, but if you're pushed for time a store bought pie crust will work just fine too. The chocolate pie filling takes minutes to whip together and uses basic ingredients that most of you will have in your stores at home.

Pies are a favorite sweet treat for my family over the colder months of the year and are great to serve up for Thanksgiving or Christmas, or indeed any other gathering of family and friends.

Some of my favorites include my Homemade Pumpkin Pie, Southern Sweet Potato Pie, Purple Sweet Potato Pie, Southern Pinto Bean Pie and my Carrot Pie.

Ingredients

Here is what you will need for my delicious rich and fudgy chocolate chess pie recipe:

Chocolate chess pie recipe ingredients
  • Pie crust (store-bought or homemade)
  • Granulated sugar
  • Large eggs
  • Unsalted butter
  • Cocoa powder
  • Evaporated milk
  • Vanilla extract
  • Salt 

How to make a Chocolate Chess Pie

Eggs and granulated sugar being beaten together in a large white bowl with an electric mixer
  • Preheat the oven to 350 degrees Fahrenheit (175 degrees C).
  • In a large bowl, add the granulated sugar and eggs.
  • Beat the eggs and sugar together with an electric mixer until thoroughly combined, about 2-3 minutes.
A large white bowl with the ingredients for chocolate chess pie filling being beaten together with an electric mixer
  • Add the unsalted butter, cocoa powder, evaporated milk, vanilla extract, and salt and beat until combined.
A pastry case filled with chocolate chess pie filling ready for the oven
  • Pour the mixture into the prepared pie crust.
  • Bake in the preheated oven until the pie is set, about 40-45 minutes.
A baked chocolate chess pie
  • Remove the pie from the oven and set aside on a wire rack to cool for about 1 hour to allow the pie to firm up, before slicing and serving.

Expert Tips

These tips will help you make the best chocolate chess pie you've ever tasted. 

  • You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined and free of any lumps.
  • Place the pie dish onto a baking sheet prior to baking to avoid spillage.
  • The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
  • The pie crust used in this recipe should be partially baked, so use a store bought pie crust or make your own and part bake it.
  • Once baked, set the pie aside for one hour and allow the pie to set firm before slicing.
A slice of chocolate chess pie served on a plate

Variations 

  • Swap the cocoa powder and make a lemon chess pie by adding the the zest and juice of 2 whole lemons to the custard filling. Or how about using limes or oranges?
  • Chocolate works great with other spices so why not add a pinch of ground spices like ginger, nutmeg and cinnamon.
  • Make a chocolate and coffee filling by adding a tablespoon of espresso powder to the filling.

How to serve my Chocolate Chess Pie

There is so much flavor in this pie that I like to keep things simple. Serve a slice of pie with a sprinkling of powdered sugar. Then add some whipped cream, or your favorite vanilla ice-cream, if desired.

A slice of chocolate chess pie on a plate and a fork with a piece of pie on it

How to store leftover Chess Pie

To refrigerate: Once baked, this pie will keep for 24 hours at room temperature, or store in an airtight container in the fridge for up to 3 days.

To freeze: Once cooked and cooled, wrap the pie in plastic wrap, then foil, and store in the freezer for up to 3 months. Defrost overnight in the fridge, or at room temperature for a couple of hours, when you are ready to enjoy.

FAQs:

How do you serve Chocolate Chess Pie?

This pie can be served at room temperature or served from the refrigerator slightly chilled.

How do you know when chocolate chess pie is done?

When the chocolate chess pie filling has set and is no longer liquid, the pie is cooked. You can check by giving the pie a quick jiggle, or by inserting a toothpick into the filling, if cooked it will come out clean.

Do I need to rest the pie before serving?

Yes, once baked, set the pie aside on a wire rack for 1 hour. This will allow the pie to cool down and the center to firm up ready for slicing.

If you have tried this Chocolate Chess Pie 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 slice of chocolate chess pie on a plate with a serving fork and the larger pie set alongside
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4.50 from 2 votes

Chocolate Chess Pie

My Chocolate Chess Pie is a chocolaty twist on an old fashioned chess pie recipe where cocoa powder has been added to the custard pie filling.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: best chocolate chess pie, chocolate chess pie, dark chocolate chess pie, easy chocolate chess pie, easy chocolate pie recipe, easy pie recipe
Servings: 8
Calories: 1254kcal
Author: Tanya

Ingredients

  • 9 inch pie crust
  • 1 ⅓ cups granulated sugar
  • 2 large eggs
  • 4 tablespoon unsalted butter melted
  • ¼ cup unsweetened cocoa powder
  • 5 oz can evaporated milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees C).
  • In a large bowl, add the granulated sugar and eggs. Beat the eggs and sugar together with an electric mixer until thoroughly combined, about 2-3 minutes.
  • Add the unsalted butter, cocoa powder, evaporated milk, vanilla extract, and salt and beat until combined. Pour the mixture into the prepared pie crust.
  • Bake in the preheated oven until the pie is set, about 40-45 minutes.
  • Remove the pie from the oven and set aside on a wire rack to cool for about 1 hour to allow the pie to firm up, before slicing and serving.

Notes

  • You can also use a whisk to mix the ingredients if you don’t have an electric beater. Just make sure the ingredients are fully combined and free of any lumps.
  • Place the pie dish onto a baking sheet prior to baking to avoid spillage.
  • The pie may bubble up while baking. Don’t worry, it will deflate once it’s removed from the oven and cools.
  • The pie crust used in this recipe should be partially baked, so use a store bought pie crust or make your own and part bake it.
  • Once baked, set the pie aside for one hour and allow the pie to set firm before slicing.

Nutrition

Calories: 1254kcal | Carbohydrates: 146g | Protein: 17g | Fat: 67g | Saturated Fat: 23g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 30g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 1029mg | Potassium: 331mg | Fiber: 7g | Sugar: 35g | Vitamin A: 279IU | Vitamin C: 0.3mg | Calcium: 101mg | Iron: 6mg

Air Fryer Turkey Meatballs

by 5 Comments

Have these juicy Air Fryer Turkey Meatballs prepared and on the table in just 15 minutes. Dip into a tangy marinara sauce or place atop a heap of spaghetti.

cooked turkey meatballs in the basket

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

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

Crisp on the outside, and full of flavor and juices on the inside. Preparing meatballs in the air fryer has been such a time saver, and they turn out perfect every time! Check out these Quick and Easy Air Fryer Meatballs Recipe for another meatball recipe that's just as delicious.

If meatballs is what you're craving, but don't have an air fryer that's no problem. My Lamb Meatballs with Herb Yogurt Sauce and Sweet & Spicy Party Meatballs are top-notch! Serve these as delicious appetizers during any occasion.

a turkey meatball with a bite taken out of it on a fork

Ingredients for Air Fryer Turkey Meatballs

Here are the tasty ingredients you'll need for this recipe:

air fryer turkey meatball ingredients
  • Onion , Garlic, Parsley - these provide so much flavor to these meatballs. They also help keep then juicy.
  • Ground turkey - the star ingredient.
  • Egg and Italian seasoned breadcrumbs - the binders.
  • Parmesan cheese - Grated cheese will incorporate better than shredded parmesan cheese.
  • Worcestershire sauce, Kosher salt, and Ground black pepper - for added flavor.

Tools needed for Perfect Air Fryer Meatballs

How to make and prepare Air Fryer Turkey Meatballs

Combine onion, garlic cloves, and parsley in a mini food processor. Process until finely chopped. Set aside. You can also grate your onion if you don't have a mini food processor.

A food processer blending ingredients

In a large bowl, place ground turkey, onion mixture, egg, Italian bread breadcrumbs, parmesan cheese, Worcestershire sauce, salt, and black pepper. Use hands to mix until combined.

meatball turkey mixture mixed up in a bowl

Grab 2 Tablespoons of meat mixture and roll it into a ball. Repeat with the meat mixture until all meatballs are rolled.

turkey meatballs sat in an air fryer basket before cooking

Preheat the air fryer to 400 degrees Fahrenheit. Place meatballs in the air fryer basket in a single layer, making sure the meatballs don’t overlap. Cook at 400 degrees Fahrenheit for 10-12 minutes or until the internal temperature reaches a temperature of 165 degrees Fahrenheit.

A bowl full of turkey meatballs along side a dip

How to store turkey meatballs

Store your leftover air-fried turkey meatballs in an airtight container in the fridge for up to 5 days.

Reheating: You can reheat air-fried turkey meatballs in the air fryer set at 250 F for 5 minutes until warmed through.

Knowing when your turkey meatballs are fully cooked

Your meatballs may look golden and delicious on the outside, but it's important to make sure they're fully cooked on the inside. The best practice is to use a meat thermometer to check the internal temperature. The temperature for fully cooked turkey is 165 degrees Fahrenheit.

close up or turkey meatballs garnished in the air fryer basket

Tips for the perfect turkey meatballs

  • Use a meat with a 85 % fat and 15 % lean fat content, this will ensure that your meatballs have that good turkey flavor and stay juicy. The fat will help to keep the meatballs moist and flavorful. You can use a 93/7 fat to lean ratio turkey meat, but the meatballs may be a little dry. Add a little more Worcestershire sauce and minced onion to accommodate for the lack of fat.
  • Use a food processor to process the onions, garlic, and parsley. You can also use a grater for the onion. The purpose is to get that onion very small. Not only do you not want big chunks of onion in your meatball, but the smaller the onion is, the more juicy your meatball will be.
  • Use binders - Eggs and breadcrumbs are common binders that help to hold the meatballs together. You can also use crackers, oatmeal, or even cooked rice.
  • Don't overmix the meatball mixture when combining the ingredients- overmixing will result in dense meatballs. Just mix until the ingredients are combined.
  • Shape them well - Once you have your mixture ready, it's time to start shaping the meatballs. Be sure to form them into tight balls so that they hold together well. If they are too loose, they will fall apart during cooking.
  • Cook them properly - Cooking the meatballs properly is key to getting a great result. Be sure to cook them all the way through so that they are safe to eat. Make sure your meatballs reach an internal temperature of 165 degrees Fahrenheit.
  • Serve them with a delicious sauce - The final tip is to serve the meatballs with a delicious sauce. This will help to keep them moist and add even more flavor. A good tomato sauce or gravy is always a great option.

Can I use other meats? Of course, you can. Give these Quick and Easy Air Fryer Meatballs Recipe a try. Or simply, replace the ground turkey with ground beef, pork, chicken, or lamb.

Looking for more air fryer related recipes? Try these out:

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

close up or turkey meatballs garnished in the air fryer basket
Print Recipe
4.75 from 4 votes

Air Fryer Turkey Meatballs

Have these juicy turkey meatballs prepared and on the table in just 15 minutes. Dip into a tangy marinara sauce or place atop a heap of spaghetti.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: Air Fryer Turkey Meatballs
Servings: 8 servings
Calories: 109kcal
Author: Tanya

Ingredients

  • 1 medium Onion peeled and chopped
  • 4 cloves Garlic peeled
  • ¼ cup Parsley rough chopped
  • 1 pound Ground turkey
  • 1 large Egg lightly beaten
  • ¼ cup Italian seasoned breadcrumbs
  • ¼ cup Parmesan cheese grated
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Kosher salt
  • ½ teaspoon Ground black pepper

Instructions

  • Combine onion, garlic cloves, and parsley in a mini food processor. Process until finely chopped. Set aside.
  • In a large bowl, place ground turkey, onion mixture, egg, Italian bread breadcrumbs, parmesan cheese, Worcestershire sauce, salt, and black pepper. Use hands to mix until combined.
  • Grab 2 tablespoon of meat mixture and roll it into a ball. Repeat with the meat mixture until all meatballs are rolled.
  • Preheat the air fryer to 400 degrees Fahrenheit. Place meatballs in the air fryer basket in a single layer, making sure the meatballs don’t overlap. Cook at 400 degrees Fahrenheit for 10-12 minutes or until the internal temperature reaches a temperature of 165 degrees Fahrenheit.

Notes

  • Use a meat with a 85 % fat and 15 % lean fat content, this will ensure that your meatballs have that good turkey flavor and stay juicy. The fat will help to keep the meatballs moist and flavorful. You can use a 93/7 fat to lean ratio turkey meat, but the meatballs may be a little dry. Add a little more Worcestershire sauce and minced onion to accommodate for the lack of fat.
  • Use a food processor to process the onions, garlic, and parsley. You can also use a grater for the onion. The purpose is to get that onion very small. Not only do you not want big chunks of onion in your meatball, but the smaller the onion is, the more juicy your meatball will be.

Nutrition

Serving: 2g | Calories: 109kcal | Carbohydrates: 5g | Protein: 16g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 458mg | Potassium: 243mg | Fiber: 1g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg

Carrot Pie

by 4 Comments

My Sweet Carrot Pie combines carrot puree with condensed milk, eggs, vanilla and nutmeg to make a creamy filling, which is then added to a pastry crust and baked until just set in a hot oven. This pie has a lovely creamy textures and is perfect sweet pie to share with family and friends.

A white plate with a slice of carrot pie topped with piped cream with the whole pie and a glass of milk set alongside

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

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

Fall always brings with it the wonderful warm spices that I love to cook with. They work perfectly with vegetables to make sweet tasting pies, like this classic carrot pie.

This old fashioned carrot pie recipe is really easy to make, with very few steps, however the results are always delicious. This pie, and the flavors, was inspired by my favorite carrot drink, Jamaican carrot juice. I used sweetened condensed milk as the sweetener and nutmeg as the spice. It worked perfectly.

Pies are a favorite sweet treat for my family during fall and are great to serve up for Thanksgiving or Christmas, or indeed any other gathering of family and friends.

Some of my favorites include my Homemade Pumpkin Pie, Southern Sweet Potato Pie, Purple Sweet Potato Pie, Southern Pinto Bean Pie and my Southern Chess Pie.

Ingredients

Here is what you will need for this carrot pie recipe:

Carrot pie recipe ingredients
  • Pie crust (store-bought or homemade)
  • Carrots - I suggest whole carrots for this recipe for best flavor.
  • Sweetened Condensed milk
  • Large eggs
  • Vanilla extract
  • Ground nutmeg
  • Salt 

How to make a Sweet Carrot Pie

  • Preheat the oven to 350 degrees Fahrenheit. 
  • Place the carrots in a large pan and cover with about 1 inch of water. Cover and bring to a boil over medium-high heat. Cook the for 10-15 minutes, until softened. Remove from heat.
  • Drain the carrots and add them to a food processor and process until smooth. 
Food processor bowl filled with pureed carrot
  • Add condensed milk, eggs, vanilla extract, ground nutmeg, and salt and continue to process until smooth.
  • Pour the mixture into the prepared pie dish. 
  • Bake in preheated oven for 45-50 minutes, until the pie is set. Remove from the oven. Allow the pie to cool for at least 1 hour before slicing. Enjoy 🙂
Top down image of a baked carrot pie

Expert Tips

These tips will help you make the best carrot pie you've ever tasted. 

  • Once the carrots have cooked, if time allows, set them aside to steam dry. This will "steam off" any excess moisture and avoid a watery pie filling.
  • As this is quite a wet pie filling, I recommend par-baking the pie crust first for this recipe. This ensures a crispy pie crust. Follow the instructions on your pie recipe for par-baking.
  • If the pie crust looks like it is starting to catch or burn around the edges, place some kitchen foil over the pie until it has finished baking.
  • This sweet carrot pie is best served once it has cooled. Allow it to cool for an hour before slicing and serving, this gives the pie filling time to set.
  • I like to make this pie up ahead of time, ideally a day before so it has time to chill. Then remove it from the refrigerator at least 30 minutes before you are ready to serve and allow it to come to room temperature.
A white plate with a slice of carrot pie topped with piped cream with the whole pie and a glass of milk set alongside

Variations 

  • Vegetables - Add different vegetables to the mix, you could combine the carrot with some pumpkin to make a pumpkin and carrot pie, sweet potato would work too. Just ensure you keep the same weight as detailed in the recipe card when combining the veggies.
  • Spices - I've added nutmeg and vanilla to flavor the pie, but ground spices like ginger, allspice and cinnamon would also work with the carrot.

How to serve my Sweet Carrot Pie

There is so much flavor in this pie that I like to keep things simple. Serve a slice of pie with some whipped cream or your favorite vanilla ice-cream.

A fork with a piece of carrot pie on it, and a white plate with a slice of carrot pie topped with piped cream in the background

How to store leftover Carrot Pie

To refrigerate: As this recipe contains eggs, keep any leftover pie in an airtight container in the fridge for 3-4 days.

To freeze: Once cooked and cooled, wrap the pie in plastic wrap, then foil, and store in the freezer for up to 1 month. Defrost overnight in the fridge when you are ready to enjoy.

A white plate with a slice of carrot pie topped with piped cream with the whole pie and a glass of milk set alongside

FAQs:

What does carrot pie taste like?

This classic carrot pie is a sweet pie with just a hint of warming nutmeg added along with the vanilla for flavor. It is similar in texture and flavor to a pumpkin or sweet potato pie.

How do you know when carrot pie is done?

When the carrot pie filling has set and is no longer liquid, the pie is cooked. You can check by giving the pie a quick jiggle, or by inserting a toothpick into the filling, if cooked it will come out clean.

Should carrot pie be served hot or cold?

Don't serve it hot straight from the oven, allow it to cool as this gives the center time to set. You can serve it warm at room temperature, or chill it in the fridge. It is down to personal preference.

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

A white plate with a slice of carrot pie topped with piped cream with the whole pie and a glass of milk set alongside
Print Recipe
5 from 4 votes

Carrot Pie

Sweet Carrot Pie combines carrot puree with condensed milk, eggs, vanilla and nutmeg to make a creamy filling, which is then added to a pastry crust and baked until just set in a hot oven.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Carrot pie, classic carrot pie, old fashioned carrot pie recipe, sweet carrot pie, traditional carrot pie
Servings: 8
Calories: 1196kcal
Author: Tanya

Ingredients

  • 9 inch pie crust
  • 4 cups carrots peeled & chopped - 1lb 4oz
  • 1 cup sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon ground nutmeg
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the carrots in a large pan and cover with about 1 inch of water. Cover and bring to a boil over medium-high heat. Cook the carrots for 10-15 minutes, until softened. Remove from heat.
  • Drain the carrots and add them to a food processor and process until smooth.
  • Add condensed milk, eggs, vanilla extract, ground nutmeg, and salt and continue to process until smooth.
  • Pour the mixture into the prepared pie dish.
  • Bake in preheated oven for 45-50 minutes, until the pie is set. Remove from the oven. Allow to cool for at least 1 hour before slicing.

Notes

It’s best to par-bake your pie for this recipe. Follow the instructions on your pie recipe for par-baking.

Nutrition

Calories: 1196kcal | Carbohydrates: 137g | Protein: 19g | Fat: 63g | Saturated Fat: 21g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 29g | Trans Fat: 0.004g | Cholesterol: 54mg | Sodium: 1101mg | Potassium: 582mg | Fiber: 7g | Sugar: 24g | Vitamin A: 10856IU | Vitamin C: 5mg | Calcium: 179mg | Iron: 6mg

Air Fryer Fried Chicken

by 472 Comments

This Air Fryer Fried Chicken is golden brown, juicy, and full of flavor. It’s one recipe you have to try in your Air Fryer.

air fried chicken breast in Air Fryer

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

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


This recipe has over 150 5-star reviews! Check out our comments to discover why readers love this fried chicken made in the air fryer.

If you’re living in the South, then knowing how to make fried chicken is a must. I tried for the longest to avoid posting a fried chicken recipe on the blog because, in all honesty, I didn't tend to get excited about fried chicken.

Until now. For years, when my Southern husband requested fried chicken, I’d just shrug and make him these air fried chicken wings covered in an Asian sauce instead.

But one day, I went ahead and made a traditional Southern fried chicken recipe right in my Air Fryer. It was phenomenal. I had to apologize for taking so long to make it and I had to apologize for hating on fried chicken all these years. Now it’s a part of our monthly meal rotation.

I like to cut a whole chicken up into separate portions, it's economical and nothing goes to waste. I can make air fryer fried chicken thighs, air fryer fried chicken drumsticks, and also use the breast meat and wings too.

For the juiciest chicken, I like to marinade my Air Fryer Fried Chicken in buttermilk, which tenderizes the chicken and also adds a great tangy flavor.

air fried chicken pieces on white background

Ingredients

  • Whole chicken cut into separate pieces (breast, thigh, wing, and leg)
  • Hot sauce - I use Texas Pete.
  • Buttermilk
  • All-Purpose Flour
  • Seasoning salt
  • Garlic powder
  • Onion powder
  • Italian seasoning
  • Cayenne pepper
  • Canola or vegetable oil

How to Make Air Fryer Fried Chicken

First, you will want to marinate your chicken. I use a mixture of half buttermilk and half hot sauce. I learned the hot sauce trick from my mother-in-law. The buttermilk helps keep the chicken juicy on the inside and the hot sauce adds flavor to the chicken. Don't worry about it being spicy, it won't be. You can marinate in the refrigerator anywhere from 1 hr to as long as 24 hours. 

chicken pieces in buttermilk and hot sauce

Combine flour, Italian seasoning, seasoning salt, garlic powder, onion powder, and cayenne pepper. I use a whisk to ensure that my flour is fully seasoned.

Grab a pair of tongs and remove one piece of chicken from the buttermilk mixture, allowing it to drain off a bit, and place it in the flour mixture and use the tongs to make sure the chicken pieces are fully coated.

chicken leg in flour with tongs

Place a piece of parchment paper with holes in the Air Fryer. This has been my best solution for not having the breaded fried chicken stick to the bottom of the Air Fryer. Just make sure that you don’t put the parchment paper down without food on top. If it there is no food to hold it down, it could fly up into the heating coils on top of the air fryer and start a fire.

Place your floured chicken piece on top of the parchment paper. Make sure the chicken pieces are not overlapping or touching. The more space the better. 

chicken pieces covered in flour in Air Fryer

Frying the Chicken Pieces

Close the air fryer drawer and set the temperature to 390 degrees Fahrenheit and timer for 25 minutes.

After about 13 minutes, open the Air Fryer. Your chicken should look like the photo below on the left (still showing some dry flour spots). Grab your Air Fryer oil spray bottle and spray those flour spots. Then grab some tongs and flip your chicken. Spray this side of the chicken as well, covering all flour spots. Close your Air Fryer and let it resume cooking.

chicken pieces covered in flour in Air fryer basket
fried chicken pieces in air fryer basket

Once your cooking cycle is done, use a quick-read thermometer to ensure your chicken is fully cooked to 165 degrees Fahrenheit. Remove and enjoy 🙂

There you have it! Delicious Southern Style Buttermilk Soaked Air Fryer Fried Chicken.

Additional recipes

If you like chicken, try these out:

If you're looking to fry fish instead, try this recipe for fish in your air fryer.

What to serve with Crispy Fried Chicken

Looking for some recipes to serve this chicken with? Try these out:

Notes on Air Fryer Fried Chicken

  • I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken spaces in a single layer and not touching. That way the air can get around the chicken to crisp it up and give it that nice and crispy golden layer.   
  • Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour. I use either canola or vegetable oil for my air-fried chicken.
  • Some breading will fall off, whether you use the liners or not. However, much less breading falls off when using parchment liners.
  • If using parchment liners, make sure that you place the chicken on top of them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
  • Timing will vary depending on the Air Fryer brand. Use a meat thermometer to ensure your chicken has at least reached a temperature of 165 degrees Fahrenheit. My chicken usually reaches 180 degrees or more and is still juicy and deliciously crisp.  
  • This chicken is best served on the same day. If reheating, place chicken in Air Fryer and cook at 370 for about 10 minutes.
  • Use any part of the chicken you like that has skin on. The breading may not stick to skinless chicken and it may not be as crispy.  

Pin Air Fryer Fried Chicken for Later

pin image of air fryer fried chicken with chicken pieces in air fryer basket

Watch me make this chicken from start to finish.

Air Fryer Fried Chicken Video

How to store leftover fried chicken

To refrigerate: Keep any leftover fried chicken in an airtight container in the fridge for 3-4 days. To heat up the next day warm the chicken in a preheated oven at 400F until warmed through. Leftovers also make a great addition to salads and sandwiches the next day.

To freeze: Once cooked and cooled, place any pieces of leftover chicken into an airtight container and store in the freezer for up to 3 months. As the chicken is already cooked it can be reheated from frozen in a preheated oven at 350F. When ready to enjoy place the frozen chicken onto a baking sheet and place in the oven for 30-40 minutes to reheat.

FAQs:

Is it okay to put raw chicken in the air fryer?

Yes, absolutely, just ensure you cook it until the internal temperature of the chicken reaches 165 degrees Fahrenheit.

How to make my breading stick to fried chicken?

The pieces of chicken are marinated in buttermilk and hot sauce. When ready to cook lift a piece of chicken and shake it gently to remove any excess marinade. This marinade will help the breading mixture to stick to the chicken.

Good substitutes for buttermilk?

If you don't have buttermilk in the fridge don't worry, there are a few good substitutes for buttermilk. Try adding a tablespoon of white vinegar or lemon juice to a cup of milk; alternatively, mix 1 ¾ teaspoons of cream of tartar to a cup of milk; or mix some sour cream or plain yogurt with a little milk or water to thin it down a little.

How to make Air Fryer Fried Chicken crispy?

Once the chicken is coated in the breading place the pieces into the Air Fryer in a single layer, allowing space between each piece of chicken for the air to circulate. Do not be tempted to overcrowd the basket or the chicken won't crisp up. Next set the Air Fryer to a hot 390 degrees Fahrenheit so the chicken cooks fast and high. Finally, I like the flip the chicken over halfway through, this also allows me to spray any flour spots with a little extra oil so the coating crisps up nicely.

The best oil to use for Air Fryer Fried Chicken?

I like to use Canola oil or vegetable oil as it has a higher smoke point which is ideal for frying chicken. Don't be tempted to use olive oil as it has a lower smoke point and is likely to burn.

Can I use boneless chicken?

Your chicken will not crisp up if using boneless chicken. I recommend using skin-on, bone-in chicken pieces.

What if my breading doesn't stick?

You can place your chicken pieces in the fridge for 10-15 minutes after breading, and before air frying. This will help if you have trouble with the breading staying on.

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

air fried chicken in air fryer basket
Print Recipe
4.78 from 175 votes

Air Fryer Fried Chicken

This Air Fryer fried chicken is a healthier and easier version of traditional fried chicken. Soaked in buttermilk and hot sauce, covered in seasoned flour, and air fried to perfection.
Prep Time10 minutes
Cook Time25 minutes
Marinade1 hour
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer chicken breast, air fryer fried chicken
Servings: 4 people
Calories: 318kcal
Author: Tanya

Ingredients

Marinade

  • ½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
  • ½ cup hot sauce
  • ½ cup buttermilk

Seasoning

  • ¾ cup All-Purpose Flour
  • 2 teaspoon seasoning salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper
  • Oil for spraying Canola or Vegetable

Instructions

  • Place chicken pieces in buttermilk and hot sauce. Place in refrigerator and allow to marinate anytime from 1-24 hours.
  • Whisk together all-purpose flour, seasoning salt, garlic powder, onion powder, italian seasoning, and cayenne pepper in a bowl. Set aside.
  • Place a parchment liner in the Air Fryer basket.
  • Remove a piece of chicken from the buttermilk mixture and place in the flour mixture, coating all sides of the chicken and shaking off any excess flour. Place the chicken pieces in the basket in a single layer.
  • Close the Air Fryer basket and set temperature to 390 degrees Fahrenheit and timer to 25 minutes. Start the Air Fryer.
  • After 13 minutes, open the air fryer and spray any flour spots on the chicken. Flip the chicken and spray the other side with oil, ensuring all the flour spots are covered. Close the Air fryer and cook for 12 more minutes.
  • Once the timer is up, open the Air Fryer and check chicken pieces with a quick read thermometer. Chicken is done when it reaches an internal temperature of 165 degrees at the thickest part of the chicken.

Video

Notes

  • I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken spaces in a single layer and not touching. That way the air can get around the chicken to crisp it up and give it that nice and crispy golden layer.  
  • Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour.
  • Some breading will fall of, whether you use the liners or not. However, much less breading falls of when using the parchment liners.
  • If using parchment liners, make sure that you place the chicken on top of them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
  • Timing will vary depending on Air Fryer brand. Use a meat thermometer to ensure your chicken has  at least reached a temperature of 165 degrees Fahrenheit. My chicken usually reaches 180 degrees or more and is still juicy and deliciousy crsip.  
  • This chicken is best serve the same day. If reheating, place chicken in Air Fryer and cook on 370 for about 10 minutes.
  • Use any part of the chicken you like that has skin on. The breading may not stick to skinless chicken and it may not be as crispy. 
  • I use Texas Pete hot sauce in this recipe. If you are sensitive to heat or use a spicier brand, reduce the amount of hot sauce.  
Suggested Tools for Air Fryer Fried Chicken

Nutrition

Calories: 318kcal | Carbohydrates: 21g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 2055mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 23.9mg | Calcium: 56mg | Iron: 2.3mg

This post was originally published on March 5, 2019. It has been updated with additional helpful tips.

Homemade Jamaican Ginger Beer

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This Traditional Jamaican Ginger Beer recipe is an old family recipe that is simple to make. Serve over ice for a great tasting island drink.

Two glasses decorated with slices of fresh lime filled with Jamaican ginger beer and a pitcher of Jamaican ginger beer set alongside

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

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

Homemade Jamaican ginger beer tastes superior to any store bought alternative. This is a refreshing drink, and once you've tried this recipe you won't buy store bought ginger beer again. As it is so easy to make, a jug of this Classic Jamaican ginger beer is perfect to serve at holiday get togethers with family and friends.

This homemade version is non-carbonated, non-alcoholic, and only takes a few ingredients to make. The process is simple as well. Ginger root is pureed, then added to boiling water along with cloves and cream of tartar. Once cooled the liquid is sieved before fresh lime juice, sugar, and vanilla extract are added

Ginger is naturally good for you and has many health properties, including being a great boost to your immune system. So ideal to drink over the colder winter months to prevent colds and flu.

If, like me, you enjoy making your own refreshing no-alcohol drinks, why not try my Jamaican Sorrel Drink, Homemade Cranberry Lemonade, Green Sherbet Punch, or my Strawberry Basil Lemonade.

Ingredients

Jamaican ginger beer ingredients

Here is what you will need for this recipe:

  • Water
  • Ginger root, peeled and chopped
  • Whole cloves
  • Cream of tartar
  • Lime juice from fresh limes
  • Light brown sugar
  • Vanilla extract

How to make Jamaican Ginger Beer

  • Bring 8 cups of water to a boil on the stove-top.
  • Meanwhile, add peeled and chopped ginger root and 2 cups of water to a blender. If you don't have a blender, grate the ginger.
  • Pulse until the ginger is finely chopped and mixed with the water. 
A white bowl of roughly chopped ginger root with whole root of ginger set alongside
A glass jar filled with blended ginger root puree
  • Add the ginger to the boiling water and stir it in.
  • Remove from the heat immediately.
  • Add the cloves and cream of tartar and cover.
  • Allow the mixture to cool. Once cool, place in the refrigerator for at least four hours, or overnight. 
Large pot filled with Jamaican ginger beer
  • Drain the ginger mixture and place the liquid into a large pitcher.
  • In a separate container, add the freshly squeezed lime juice and whisk in the brown sugar. This will allow the sugar to dissolve easily in the drink, similar to this Jamaican Lemonade.
Cooked Jamaican ginger beer being sieved into a large measuring jug
Glass measuring jug filled with lime juice, brown sugar and a balloon whisk
  • Add the lime and sugar mixture to the pitcher of ginger beer, along with the vanilla extract, and stir. 
  • Serve the ginger beer over ice. 
Glass pitcher filled with sieved Jamaican ginger beer

Expert Tips

These tips will help you make the best Jamaican ginger beer you've ever tasted. 

  • Peel the ginger. Leaving the skin on can result in a bitter tasting drink.
  • 1 ½ cups of brown sugar is added to the ginger beer. However, this can be adjusted up or down, depending on taste. If you like it a little sweeter add more sugar, less sweet then add less sugar. You can also use honey in place of the sugar or granulated sugar.
  • The longer the ginger beer sits, the stronger it will taste. Once made allow it to sit for at least 4 hours, but I prefer to leave it for 24 hours if time permits.
  • Serve this drink cold. It's nice and refreshing.
A glass decorate with a slice of lime being filled from a pitcher of Jamaican ginger beer

Variations 

I like this ginger beer just as it is, but here are some other options:

  • If you can find Jamaican ginger it is the best to use in this recipe as it is an aromatic and pungent ginger, superior in flavor to other ginger root. Otherwise use the ginger root you can find in-store.
  • If you don't have limes, lemon would be a good swap, although lemon is far more bitter in taste so you might have to adjust the sugar.
  • Strictly for the over 21 audience only, this ginger beer poured over ice with a shot of rum makes a delicious drink. Or add the drink to your favorite cocktail.
Two glasses decorated with slices of fresh lime filled with Jamaican ginger beer and a pitcher of Jamaican ginger beer set alongside

FAQs:

How long can you store Jamaican ginger beer?

Store the ginger beer in the refrigerator for up to 1 week.

Why is cream of tartar added to ginger beer?

Ginger beer is typically fermented, which is why the cream of tartar is added, it stops the sugar from crystallizing. It deepens the flavor of ginger beer as well. 

Is Jamaican ginger beer healthy?

This ginger beer is packed full of ginger root which has powerful anti-inflammatory properties. Ginger also helps boost the immune system, helping to prevent colds and flu.

Does ginger beer settle the stomach?

This natural ginger beer is ideal as ginger root aids the digestive process so is good for your gut health too. It helps to settle the stomach, combating any nausea or ill effects from over eating.

If you have tried this Jamaican Ginger Beer 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 glass decorate with a slice of lime being filled from a pitcher of Jamaican ginger beer
Print Recipe
5 from 5 votes

Homemade Jamaican Ginger Beer

This Traditional Jamaican Ginger Beer recipe is an old family recipe that is simple to make. Ginger root is pureed, then added to boiling water along with cloves and cream of tartar. Once cooled the liquid is sieved before fresh lime juice, sugar and vanilla extract are added. Serve over ice for a great tasting soft drink.
Prep Time10 minutes
Cook Time5 minutes
Resting time4 hours
Total Time4 hours 15 minutes
Course: Drinks
Cuisine: Caribbean, Jamaican
Keyword: Best Jamaican ginger beer, Classic Jamaican ginger beer, Jamaican ginger beer, Traditional Jamaican ginger beer
Servings: 10
Calories: 168kcal
Author: Tanya

Ingredients

  • 10 cups water separated - 8 cups and 2 cups
  • 1 lb ginger root peeled and chopped
  • 6 whole cloves
  • ½ tablespoon cream of tartar
  • ½ cup lime juice from fresh limes
  • 1 ½ cups light brown sugar add more or less to taste
  • 1 teaspoon vanilla extract

Instructions

  • Bring 8 cups of water to a boil on the stovetop. Meanwhile, add ginger root and 2 cups of water to a blender. Pulse until the ginger is finely chopped and mixed with the water.
  • Add the ginger to the boiling water and stir it in. Remove from heat immediately. Add the cloves and cream of tartar and cover. Allow the mixture to cool. Place in the refrigerator for at least four hours, or overnight.
  • Drain the ginger mixture and place the liquid into a large pitcher. In a separate container, add the freshly squeezed lime juice and whisk in the brown sugar. Add this to the pitcher of ginger beer, along with the vanilla extract, and stir.
  • Serve the ginger beer over ice.

Notes

  • Store the ginger beer in the refrigerator for up to 1 week. 
  • Ginger beer is typically fermented, which is why the cream of tartar is added. It deepens the flavor of ginger beer as well. 
  • The longer the ginger beer sits, the stronger it will taste.

Nutrition

Calories: 168kcal | Carbohydrates: 42g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 28mg | Potassium: 370mg | Fiber: 1g | Sugar: 33g | Vitamin A: 6IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 1mg

11 Mouthwatering Sweet Potato Recipes

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Torn between what sweet potato recipe to make on the big day? This delicious list gives you both mouthwatering sweet and savory sweet potato recipes to choose from.

Whether you're baking, using an air fryer, or the stove top we've got you covered. Don't break a sweat trying to get delicious dishes on the table for your family and friends. Many of these recipes you can prepare or make the day before, providing less stress on Thanksgiving Day.

Want a couple of dishes for your holiday table? Share these recipes with your family and ask that they prepare one to share. After tasting any of these tasty dishes they'll be making them for their own families and holiday gatherings.

grid of sweet potato recipes

11 Mouthwatering Sweet Potato Recipes

Dive into these delicious and memorable sweet potato dishes, they'll fill your table with warm and hearty flavors your family will love.

Photo Credit: www.myforkinglife.com

Southern Candied Sweet Potatoes

These Southern Candied Sweet Potatoes are covered in delicious syrupy goodness and will melt in your mouth with each and every bite. It’s the perfect side dish for every table. 
Photo Credit: www.myforkinglife.com

Southern Sweet Potato Pie

This Southern Sweet Potato Pie is the perfect fall and Thanksgiving dessert to make and share with family and friends. Easy to make with simple ingredients, it’s the perfect make-ahead sweet treat!

Photo Credit: www.myforkinglife.com

Purple Sweet Potato Pie

Visually stunning and just as delicious. This Purple Sweet Potato Pie is going to be a showstopper dessert this Thanksgiving.

Photo Credit: www.myforkinglife.com

Southern Style Sweet Potato Casserole

Southern Style Sweet Potato Casserole is a delicious dish made with creamy sweet potato filling and topped with an oat and brown sugar mixture. This dish is perfect for Sunday dinner or as a side with a beautifully roasted turkey.  

Photo Credit: www.myforkinglife.com

Air Fryer Sweet Potatoes with Hot Honey Butter

These Air Fryer Sweet Potatoes are crispy on the outside and soft and fluffy on the inside. Top them with a delicious hot honey butter for the perfect side dish.
Photo Credit: www.myforkinglife.com

Jamaican Inspired Sweet Potato Pudding

This Sweet Potato Pudding is inspired by a Jamaican recipe I grew up eating. Sweet potato, coconut milk, and fragrant spices make this the perfect pudding for any occasion.
Photo Credit: www.myforkinglife.com

Sweet Potato & Black Bean Nachos

These Sweet Potato and Black Bean Nachos are delicious and healthy. This delicious spin on nachos is a real treat.

Photo Credit: www.myforkinglife.com

Mashed Sweet Potatoes (Sweet or Savory)

These mashed sweet potatoes are a deliciously creamy and filling side dish. Make them sweet or savory and enjoy them as part of your favorite meal. 

Photo Credit: www.myforkinglife.com

Sweet Potato Bundt Cake

Topped with a cream cheese glaze, this sweet potato bundt cake is perfectly spiced and deliciously sweet. Simple to make, it’s a great addition for your Thanksgiving menu with it’s wonderful warming flavors.

Photo Credit: www.myforkinglife.com

Sweet Potato Salad Recipe

This Sweet Potato Salad Recipe is a warm and comforting dish made with sweet potatoes, red onions, bacon, cranberries, feta cheese, and drizzled with a creamy honey mustard dressing. It’s ready to eat in just 25 minutes and is the perfect side dish for weeknight dinners or to serve at a party.    

Photo Credit: www.myforkinglife.com

Golden Sweet Potato Cornbread

My Sweet Potato Cornbread recipe combines a traditional cornbread recipe with some mashed sweet potato, ground cinnamon, and sweet brown sugar, for a deliciously moist and tender bread full of the flavors of Fall.

What is the healthiest way to cook sweet potatoes?

Boiling sweet potatoes for 20 minutes is the healthiest way to cook and consume sweet potatoes, as the beta-carotene contained in the sweet potato is more dense and easily absorbed.

What do sweet potatoes pair well with?

Sweet potatoes can be served and enjoyed with nearly all vegetables, fish, or other meats. Sweet potatoes like regular potatoes truly can be paired with almost anything.

Should you peel a sweet potato before cooking it?

Peeling a sweet potato is totally up to you! The peel is completely edible and tasty. Not only tasty, but they contain fiber and antioxidants.

Is it better to boil or roast sweet potatoes?

If you prefer a sweeter sweet potato I'd suggest roasting. Roasting a sweet potato helps to caramelize the sugars, making it sweeter. For a milder sweet potato, and to retain the most nutrients boiling is the way to go.

Southern Sweet Potato Pie Recipe

by 129 Comments

This Southern Sweet Potato Pie is the perfect fall and Thanksgiving dessert to make and share with family and friends. Easy to make with simple ingredients, it's the perfect make-ahead sweet treat!

southern sweet potato pie on white plate with pie in background

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

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

I love the flavors of fall, lots of warming spices come into play and my thoughts always turn to delicious sweet pies. A traditional Southern sweet potato pie is one of my favorite fall desserts.

The sweet potato filling in this easy sweet potato pie is silky smooth. When it's topped with some whipped cream I'm in heaven! You can make your own pastry crust, but if pushed for time a store bought pastry crust will work just fine.

It's one of my preferred Holiday pies and lucky for me, my kids love it too. So I always end up making this pie most often around the Holidays. This has become my best sweet potato pie recipe and is enjoyed by everyone I serve it up to.

This is a great pie to serve up for Thanksgiving or Christmas along with my Simple Pumpkin Cake! However, it also makes a great weekend treat any weekend during fall, with my family and friends.

Ingredients

  • Pie crust (store-bought or homemade)
  • Sweet potatoes - I prefer to use baked sweet potatoes in the skin and then peel them for this recipe, as they provide a creamier texture and richer flavor. Some have boiled sweet potatoes and had great results, but I find baking enhances the overall quality of the dish.
  • Butter - adds richness and flavor to the pie. I use unsalted butter.
  • Light brown sugar - this adds an incredible depth of flavor to this pie.
  • Large Eggs, Evaporated Milk, and Vanilla Extract
  • Spices - Ground cinnamon, ground nutmeg, ground ginger, and salt

How To Make Southern Sweet Potato Pie

Preheat oven to 375 degrees Fahrenheit.

Mash cooked sweet potatoes in a bowl.

TOP TIP: I like to either bake my sweet potatoes in the air fryer or microwave them for 8-10 minutes. I never boil them.

The mashed sweet potatoes in a bowl

Add remaining ingredients and whisk until smooth and combined.

Whisking together the ingredients for the filling

Pour in prepared pie crust. You can see my crust broke a little, lol. It was still mighty good though.

The pie filling in the crust

Bake for 40-45 minutes until pie is set in the middle.

The baked sweet potato pie

Can you make Sweet Potato Pie ahead of time?

Yes! This is the perfect make-ahead dessert. You can make sweet potato pie ahead of time to save oven space on holidays. In fact, you want to let the pie sit for at least an hour before serving it. Once the pie has cooled to room temperature, cover it loosely with plastic wrap or foil, and it will keep well for up to 4 days in the refrigerator.

Can you freeze Sweet Potato Pie?

If you are super organized and planning ahead, then you can freeze the pie. It's best to freeze the pie before you bake it or it can become soggy once thawed.

Place the filling in the crust and then wrap securely in plastic wrap and place in a freezer bag. Defrost the pie in the fridge overnight before baking. The pie will keep well frozen for up to 3 months.

A slice of southern sweet potato pie served on a white plate

Tips for Choosing the Best Sweet Potatoes

For the perfect sweet potato pie, select firm, bruise-free sweet potatoes with smooth skin and deep orange flesh. Medium-sized potatoes work best for a rich, creamy filling.

Recipe Notes and Tips

  • Take the butter out of the fridge 30 minutes before you plan to bake. This allows the butter to soften, making it easier to incorporate into the other ingredients.
  • Sweet potato pie is best when it has cooled, so wait to serve it.
  • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.
  • Don't boil the sweet potatoes or they will take on too much liquid and the filling will be soggy.

More Easy Dessert Recipes

If you're looking for more delicious sweet potato recipes, try my candied sweet potatoes or mashed sweet potatoes recipes.

Watch this video tutorial and see how I make this sweet potato pie from start to finish.

FAQs:

What's the difference between sweet potato pie and pumpkin pie?

The flavors in both of these traditional Thanksgiving pies are similar, but sweet potato pie is less dense and more light and airy. It's sweeter and more creamy and I find it much richer in flavor.

How do you know when sweet potato pie is done?

The pie is cooked when the pie filling has set and is no longer liquid. You can check but inserting a toothpick into the filling, if cooked it will come out clean.

How do I get the strings out of sweet potato pie?

Whether or not you have strings in your sweet potatoes will depend on the growing conditions of your sweet potatoes. If the soil is too fertile, you'll get stringy sweet potatoes. Try to purchase short plump sweet potatoes to avoid stringiness. If you need to get rid of strings, pulse the sweet potatoes in a food processor after baking them.

If you have tried to make this delicious Southern Sweet Potato Pie, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

sweet potato pie on a plate
Print Recipe
4.75 from 98 votes

Southern Sweet Potato Pie

This Southern Sweet Potato Pie is the perfect fall and Thanksgiving dessert to make and share with family and friends. Easy to make with simple ingredients, it's the perfect make ahead sweet treat!
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: southern sweet potato pie, sweet potato pie recipe, thanksgiving pies
Servings: 8 servings
Calories: 340kcal
Author: Tanya

Ingredients

  • 9- inch pie crust store-bought or homemade
  • 1.5 lbs sweet potato about 2 medium sweet potatoes
  • ¼ cup butter softened
  • ¾ cup packed light brown sugar
  • 2 large eggs lightly beaten
  • ½ cup evaporated milk
  • 1 ½ teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

Instructions

Bake or microwave the sweet potatoes:

  • Air fryer - 400 degrees Fahrenheit for 35-40 minutes.
  • Oven - 425 degrees Fahrenheit for 45-50 minutes.
  • Microwave - prick potatoes all over, microwave for 8-10 minutes, flipping halfway.

Make the pie

  • Preheat oven to 375 degrees Fahrenheit.
  • Peel the sweet potatoes and mash them in a bowl. Add remaining ingredients and whisk until smooth and combined. Pour in prepared pie pan.
  • Bake for 40-45 minutes until pie is set in the middle. Remove and allow to cool for at least 1 hour.

Video

Notes

  • Prepare pie crust according to your recipe or package directions.
  • Sweet Potato Pie is best when it has cooled, so wait to serve it.
  • The best sweet potato pie is made at least a day ahead and chilled. Remove from the fridge at least 30 minutes before serving.
  • Don't boil the sweet potatoes or they will take on too much liquid and the filling will be soggy.

Nutrition

Calories: 340kcal | Carbohydrates: 50g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 295mg | Potassium: 398mg | Fiber: 3g | Sugar: 25g | Vitamin A: 12341IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 1mg

This post was originally published on 8/17/2020. It has been updated with additional helpful tips.

Spatchcock Turkey Recipe

by 4 Comments

A spatchcocked turkey roasts in less than 2 hours and has wonderfully juicy meat and crispy skin. Level up your Thanksgiving game with a beautifully presented spatchcock turkey recipe.

baked spatchcocked turkey in a serving dish

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

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

Don't be intimidated by spatchcocking a turkey, it's easy and worth every minute. Turn the traditional Thanksgiving turkey into an even more delicious turkey with every inch covered in browned crispy skin. Cook a whole turkey in half of the time!

Serve a roast spatchcock turkey with some of my favorite Thanksgiving side dishes, Southern Green Beans, Southern Style Sweet Potato Casserole, and Soft Air Fryer Dinner Rolls. Your Thanksgiving table is sure to stand out this year and impress your guests.

If you like this turkey recipe, you'll love this air fryer spatchcock chicken recipe.

turkey slices on a plate

Ingredients Needed For Spatchcock Turkey

  • Turkey: Spatchcocked, you can do this yourself or your local butcher can do it for you. Check out my How to Spatchcock a Chicken (Video) for help spatchcocking a turkey, it's the same process just on a bigger bird.
  • Olive Oil
  • Seasonings: Kosher salt, Poultry seasoning, Garlic seasoning, and Black pepper
spatchcock turkey ingredients

Tools you'll need for this recipe:

  • Large rimmed baking sheet or roasting pan
  • Sharp kitchen shears
  • Meat cleaver
  • Meat thermometer
  • Cutting board
  • Paring knife

How to Cook a Spatchcocked Turkey

Place turkey on a large baking sheet. Season the spatchcocked turkey with olive oil, Kosher salt, poultry seasoning, garlic powder, and black pepper. Rub the seasonings all over the turkey, including under the skin.

turkey being seasoned with season mixture

Place in the refrigerator, uncovered, for 24 hours. This is known as dry brining the turkey and results in a flavorful and juicy bird.

Remove the turkey from the refrigerator 30 minutes prior to roasting. Use paper towels and blot off any excess moisture on the turkey.

Patting the chilled turkey dry with a paper towel

Preheat the oven to 450 degrees Fahrenheit.

Place the turkey in the oven and roast for 20 minutes. After 20 minutes, reduce the heat to 350 degrees Fahrenheit. Continue roasting for an additional 1 hour and 15 minutes, or until the internal temperature using an instant-read thermometer inserted in the thickest part registers at 170 degrees Fahrenheit.

Remove the butterflied turkey from the oven. Allow resting for 15-20 minutes before carving.

spatchcocked turkey after being oven roasted on a baking sheet

How to Spatchcock a Turkey

  • To Spatchcock a turkey, you’ll need to place the turkey breast side down with legs toward you.
  • Use sharp poultry shears and cut along the backbone to remove it. You’ll end up cutting through the rib bones. Since a turkey is a much larger bird than a chicken, this process may take extra effort. Alternatively, your local butcher may spatchcock your turkey for you upon request.
  • Slit the white cartilage that’s in the middle of the breast.
  • Turn the turkey over and use two hands to pull the breast and wings upward while pushing the middle of the breast down, until it lays flat.
  • Remove any excess fat from the turkey.

For a more detailed explanation of spatchcocking a turkey, or a chicken visit the How to Spatchcock a Chicken video.

The Benefit of a Spatchcocked Turkey

While roasting a whole turkey is also delicious, a roasted spatchcock turkey will create an evenly cooked turkey all over. Every bite of white or dark meat will be tender and perfectly juicy.

Allowing the turkey to lay flat provides a larger surface area for roasting, which cuts the cooking time down considerably.

baked spatchcocked turkey in a serving dish

Gravy Made From Turkey Drippings

Don't toss out those delicious golden pan drippings. Pour those flavorful juices into a saucepan or skillet to make tasty homemade turkey gravy. The amount of pan drippings will depend on the size of the turkey roasted.

Check out my easy guide on How to Make Gravy From Drippings.

How Long Do You Cook A Spatchcock Turkey Per Pound?

Even though you have butterflied your turkey, the cooking time will vary depending on how large your turkey is. 6-8 minutes per pound is ideal.

10-pound turkey: 60 - 80 minutes

15-pound turkey: 90-120 minutes

20-pound turkey: 120-160 minutes

You'll need an extra large baking sheet for roasting a 20-pound turkey.

Notes

  • I spatchcock a turkey the same way I spatchcock a chicken. You may need a meat cleaver to cut through large bones.
  • You can make turkey broth with the backbone removed from the turkey.
  • The turkey should be at room temperature before placing it in the oven. I like to take it out of the fridge about half an hour before I roast it.
  • Let the turkey rest for at least 15 minutes before carving so that the juices redistribute.

Looking for more Turkey recipes? Try these out:

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

baked spatchcocked turkey in a serving dish
Print Recipe
5 from 3 votes

Spatchcock Turkey Recipe

A spatchcocked turkey roasts in less than 2 hours and has wonderfully juicy meat and crispy skin. Level up your Thanksgiving game with a beautifully presented spatchcocked turkey.
Prep Time1 day
Cook Time1 hour 35 minutes
Resting Time15 minutes
Total Time1 day 1 hour 50 minutes
Course: Main Course
Cuisine: American
Keyword: spatchcock turkey
Servings: 12 people
Calories: 497kcal
Author: Tanya

Equipment

  • meat cleaver
  • Kitchen sheers
  • Cutting Board
  • meat thermometer

Ingredients

  • 12-14 pound Turkey Spatchcocked
  • ¼ cup Olive Oil
  • 2 ½ tablespoons Kosher salt
  • 1 tablespoon Poultry seasoning
  • 2 teaspoons Garlic powder
  • 1 ½ teaspoons Black pepper

Instructions

  • Place the spatchcocked turkey on a large baking sheet. Season the spatchcocked turkey with olive oil, Kosher salt, poultry seasoning, garlic powder, and black pepper. Rub the seasonings all over the turkey, including under the skin.
  • Place in the refrigerator, uncovered, for 24 hours.
  • Remove the turkey from the refrigerator 30 minutes prior to roasting. Use a paper towel and blot off any excess moisture on the turkey.
  • Preheat the oven to 450 degrees Fahrenheit.
  • Place the turkey in the oven and roast for 20 minutes. After 20 minutes, reduce the heat to 350 degrees Fahrenheit. Continue roasting for an additional 1 hour and 15 minutes, or until a quick read thermometer in the thigh registers at 170 degrees Fahrenheit.
  • Remove the turkey from the oven. Allow resting for 15-20 minutes before carving.

Notes

  • I spatchcock a turkey the same way I spatchcock a chicken. You may need a meat cleaver to cut through large bones.

Nutrition

Serving: 1g | Calories: 497kcal | Carbohydrates: 1g | Protein: 70g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 232mg | Sodium: 1815mg | Potassium: 733mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 190IU | Vitamin C: 0.05mg | Calcium: 41mg | Iron: 3mg