menu icon
search icon

Oven Baked Turkey Tenderloin

by 7 Comments

My Oven Baked Turkey Tenderloin is a great recipe for using this lean cut of meat. First set the turkey aside to marinate in a blend of soy sauce, orange and lemon juice and zest, and spices, before baking in the oven until soft and tender.

Cast iron skillet containing two cooked and sliced turkey tenderloins and sprigs of fresh thyme and just of gravy set alongside

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

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

Turkey tenderloin is a really lean meat, and has a reputation for being dry and tasteless, but that is not the case with my simple turkey tenderloin recipe.

I marinate the tenderloin for anything from 30 minutes to 4 hours, the longer the better, before searing and baking it quickly in the oven. This results in the most tender, juicy and flavorful turkey tenderloin that everyone will enjoy.

This versatile cut of meat really takes on flavor and is a great, often cheaper, alternative to chicken breast.

I like using turkey tenderloin as this cut cooks quickly and is a lot more simple than cooking a whole turkey. This makes it the ideal cut for family dinner any night of the week.

For another great way to cook lean turkey breast meat with lots of flavor, try my Sous Vide Turkey Breast or my Air Fryer Turkey Breast.

Are turkey tenderloins the same as turkey breast?

No, the turkey tenderloin is the boneless part of the turkey breast. It is the skinless piece that sits between the turkey breast and the breast bone. It is a smaller cut than using the entire breast.

Ingredients

Turkey tenderloin ingredients set into individual white bowls

Here is what you will need for this recipe:

  • Turkey breast tenderloins - These usually come two in a pack and are usually ½ a pound or a ¾ of a pound each.
  • Marinade - Olive oil, soy sauce, fresh orange and lemon juice (and the zest of the fruit), garlic, thyme, ground ginger, salt, and sage. The marinade flavors the tenderloin and helps keep it tender.

How to make oven baked turkey tenderloin 

Marinade ingredients whisked together in a white oven proof dish
White dish containing two turkey tenderloins covered in marinade

Pat the turkey tenderloins dry with a paper towel and place in a bowl or plastic bag. 

Combine the marinade ingredients together. Pour the marinade over the turkey tenderloins. Marinate for 30 minutes or up to 4 hours. 

Preheat the oven to 325 degrees Fahrenheit.

Two turkey tenderloins seared in a cast iron skillet

While the oven is preheating, heat a cast iron skillet over medium heat and 1 tablespoon of olive oil. Remove the tenderloins from marinade and sear in the preheated skillet, about 2 minutes per side. 

Remove the skillet from the stove and place it in the preheated oven. Bake at 325 degrees Fahrenheit for 25-30 minutes, until the internal temperature of the tenderloin reached 165 degrees Fahrenheit.

Remove from oven and allow to rest for 5 minutes before slicing and serving. 

Expert Tips

These tips will help you make the best turkey tenderloin you've ever tasted. 

  • You can marinate the turkey from anything from 30 minutes to 4 hours. However, I do recommend a longer marinate as it will improve the flavor.
  • Take time to properly sear the turkey tenderloin before baking in the oven as it will intensify the flavor of the finished dish.
  • A probe thermometer is the easiest method of checking the internal cooking temperature of turkey, or any other meat, to ensure it is done.
  • Once the turkey tenderloins have baked, remove from the oven and set aside to rest for 5-10 minutes, before slicing and serving. This will allow the juices to be absorbed back into the turkey.
Cast iron skillet containing cooked and sliced turkey tenderloins.

Variations 

This marinade is a great blend of citrus, with fresh herbs and spices that add great flavor to the lean turkey tenderloin. However, here are some other suggestions if you want to mix things up.

  • Spices: I've used ground ginger, but you could add a variety of spices. For example: cumin; coriander; allspice; or even some poultry seasoning.
  • Herbs: I've added fresh garlic along with dried thyme and sage, but you could parsley, tarragon or rosemary.
  • Acid: You can swap the citrus juices for a splash of apple cider vinegar.
  • Chili: Kick up the heat with some fresh chili, chili flakes or chili powder.

How to serve my oven bake turkey tenderloin  

Turkey is a very versatile meat and works with many different sides. I always like to serve potato, one or two veggie sides and some Homemade Gravy.

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

For vegetable sides I like to add some green peas, or some simple steamed broccoli. Try my Fried Cabbage, Instant Pot Buttered Cabbage, Southern Green Beans, Smothered Green Beans, Carrot Soufflé or Marinated Air Fryer Vegetables.

Top down image of cast iron skillet containing two cooked and sliced turkey tenderloins and sprigs of fresh thyme

How to store cooked turkey breast

To refrigerate: Keep any leftover turkey in an airtight container in the fridge for 3-4 days. Leftovers make a great addition to salads, soups, pasta dishes and sandwiches the next day.

To freeze: Once cooked and cooled, place the turkey 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.

FAQs:

How long to cook turkey tenderloin in oven?

Placed in a preheated oven at 325 degrees Fahrenheit, I bake the turkey tenderloins for 25-30 minutes.

What temperature should turkey tenderloin be cooked to?

Cook turkey until the internal temperature reaches 165 degrees Fahrenheit. Always check the thickest part of the tenderloin.

Are turkey tenderloins healthy?

Yes, this is a low fat, lean cut of meat.

Which part of the turkey is most tender?

As the name suggests, the tenderloin is the most lean, tender part of a turkey.

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

Cast iron skillet containing two cooked and sliced turkey tenderloins and sprigs of fresh thyme and just of gravy set alongside
Print Recipe
4.80 from 5 votes

Oven Baked Turkey Tenderloin

My Oven Baked Turkey Tenderloin is a great recipe for using this lean cut of meat. First set the turkey aside to marinate in a blend of soy sauce, orange and lemon juice and zest, garlic, thyme, sage and ground ginger, before baking in the oven until soft and tender.
Prep Time5 minutes
Cook Time30 minutes
Marinate4 hours
Total Time4 hours 35 minutes
Course: Main Course
Cuisine: American, Caribbean
Keyword: how long to cook turkey tenderloin in oven, simple turkey tenderloin recipe, turkey tenderloin recipes
Servings: 6
Calories: 370kcal
Author: Tanya

Equipment

Ingredients

  • 1.5 lbs turkey breast tenderloins 2 breasts roughly ¾ pounds each

Marinade

  • ¾ cup olive oil + 1 tablespoon for searing
  • 2 tablespoon soy sauce
  • 2 tablespoon orange juice and zest
  • 2 tablespoon lemon juice and zest
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
  • ½ teaspoon rubbed sage

Instructions

  • Pat turkey tenderloins dry with a paper towel and place in a bowl or plastic bag.
  • Combine marinade ingredients. Pour the marinade over the turkey tenderloins. Marinate for 30 minutes or up to 4 hours.
  • Preheat the oven to 325 degrees Fahrenheit. While the oven is preheating, heat a cast iron skillet over medium heat and 1 tablespoon of olive oil. Remove the tenderloins from the marinade and sear in the preheated skillet, about 2 minutes per side.
  • Remove the skillet from the stove and place it in the preheated oven. Bake at 325 degrees Fahrenheit for 25-30 minutes, until the internal temperature of the tenderloin reaches 165 degrees Fahrenheit.
  • Remove from the oven and allow to rest for 5 minutes before slicing and serving.

Nutrition

Calories: 370kcal | Carbohydrates: 2g | Protein: 27g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 51mg | Sodium: 606mg | Potassium: 39mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg

Homemade Turkey Broth (Make Ahead)

by Leave a Comment

Homemade Turkey Broth is a great make ahead ingredient, using roasted turkey wings and neck along with onion, carrot, celery and fresh herbs. Once cooked, this versatile ingredient can be used in a whole range of different dishes.

Close up of sealed and labeled jar of turkey broth

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

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

We always have so much to do over Thanksgiving and the festive holidays, so I like to get ahead whenever I can. I make up my homemade turkey broth ahead of time, ready to add to soups, stews and my turkey gravy nearer the time.

For real depth of flavor I recommend using turkey wings and neck when making broth as those cuts are full of fat, bone, skin and connective tissue which, once roasted, adds real depth of flavor to the finished broth.

I make my best turkey stock recipe in the pressure cooker, as it cooks in no time and I have great results using this method of cooking.

I like making my own homemade broth that way I know what's going into them. Homemade broth is always healthy as it contains no preservatives and also happens to be naturally gluten free.

How to make turkey broth

Preheat the oven to 425 degrees Fahrenheit. Arrange turkey parts on a baking sheet or roasting rack.

Roast the turkey in the hot oven for 80-90 minutes until deep golden brown.

Cast iron skillet with raw turkey wings and neck
Cast iron skillet with roasted turkey wings and neck

Remove from oven and remove the cooked turkey pieces and place them in the pressure cooker insert, along with any pan drippings.

De-glazing cast iron skillet with water and turkey pieces being scraped up using a wooden spatula
Pressure cooker pot containing turkey pieces, raw vegetables, herbs, spices and water

Add hot water to the roasting pan and use a wooden spoon to scrape off any brown bits. Add the water and bits to the pot.

Pour water over the turkey pieces in the pot, until the turkey is pieces are covered.

This should be about 8 cups of water in a 6 quart electric pressure cooker. 

Add the onion, celery, carrot, bay leaves, thyme, garlic cloves, and whole peppercorns to the pot. 

Cover the pressure cooker and cook on high pressure for 80 minutes. You can cook the stock in as little as an 60 minutes but the flavor won't be as intense. I found that 80 minutes creates a very flavorful stock.

Pressure cooker pot containing cooked turkey broth
Sieve filled with cooked turkey pieces and vegetables ready for discarding

After 80 minutes of cook time, allow the pressure cooker to naturally release for 10 minutes, then quick release any remaining pressure. 

Once all the pressure is released, strain the liquid through a fine-mesh strainer.

Pressure cooker and ladle filled with turkey broth

Cool and use immediately or store in the refrigerator or freezer for future use. 

Other cooking methods

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

How to make turkey broth on the stovetop

Follow directions above but add ingredients to a large pot. Allow the broth to simmer over medium-low heat for 4-5 hours. Skim the stock while it simmers. 

How to make turkey broth in slow cooker

Follow the directions above but add ingredients to a slow cooker after roasting turkey pieces in the oven. Slow cook on low for 8-12 hours. 

What's in homemade turkey broth?

Turkey broth ingredients including turkey wings and neck, vegetables, herbs and seasoning
  • Turkey parts - I use wings and necks for this recipe but you can use other parts as well. Leftover carcass can also be used but the flavor won't be as strong.
  • Aromatics - yellow onion, carrot, celery are the mirepoix that are used in this recipe. They are my go to addition in almost any broth recipe.
  • Herbs - Bay leaves, thyme, garlic, whole peppercorns are used to add additional flavor to the stock.
  • Water

Why roast the turkey pieces when making broth?

Roasting the turkey wings and necks adds a real depth of meaty flavor to the finished broth. The meat and bones caramelize while being roasted and you end up with a richer, fuller, intensely flavored broth.

What's the difference between stock and broth?

The main difference between stock and broth is that stock is made with bones and broth is made with meat or meat attached to the bone. Stock is simmered for a longer period of time, allowing the collagen in the bones to break down and turn into gelatin. This gives stock a richer flavor and thicker texture. Broth is made by simmering meat and vegetables in water. It has a lighter flavor and thinner texture than stock.

Seasonings for turkey broth

Vegetables: I start with a mix of vegetables, or mirepoix, comprising of onion, carrot, celery and garlic, which adds the base flavors to the broth.

Fresh Herbs: A bouquet garni (bundle of herbs) is also added for flavor. I like to use bay leaves and sprigs of fresh thyme, but you could also add parsley stalks, rosemary or tarragon depending on the flavor profile you are looking for.

Spice: Finally I add whole peppercorns to add just a touch of spice to balance the broth.

3 jars filled with turkey broth set on a wooden board

What is turkey broth good for?

As is the case with any great quality homemade broth, it can be used in a variety of dishes. Try adding it to soups, stews, rice dishes, basically any dish where you would be adding a poultry based broth, like my Smothered Turkey Wings recipe.

It makes a sensational turkey gravy, perfect for serving alongside the Thanksgiving or Christmas turkey. Try it with my Sous Vide Turkey Breast, Air Fryer Turkey Breast or Instant Pot Turkey Breast, adding any cooking juices for extra flavor.

Recipe Tips

  • My preferred method of making broth is either in the pressure cooker or slow cooker, meaning that I cannot remove the scum. If you prefer a clear broth, remove the scum or froth during the early stages of simmering.
  • You can also remove the fat from the broth once it has cooled in the refrigerator overnight. The fat will have risen to the top and can be removed with a spoon (see image below).
  • Divide the stock between several small jars or storage containers. Cool completely, then cover and refrigerate for 3-4 days, or freeze for up to 3 months.
  • Don't season the broth with salt during the cook as you will ruin the flavor. As the broth bubbles away it reduces and you can end up with really salty broth. Instead I season the food that I'm adding the broth too.
Close up image of 3 jars filled with turkey broth

How to store homemade turkey broth

Turkey broth is a great make ahead ingredient, that can be stored until you are ready to use it. I like to make a large batch, using some now and freezing some for later.

To refrigerate: Once cooked allow the broth to cool in the jar or container, then when cold fit with a lid and place in the refrigerator for up to 1 week. When ready to use ensure you heat the broth up to piping hot.

To freeze: Once cooked allow the broth to cool completely and place into an airtight container with a tight fitting lid. Store in the freezer for up to 6 months. Defrost thoroughly and reheat it to piping hot before serving.

FAQs

Does turkey broth taste like chicken broth?

I find that turkey broth has a richer depth of flavor than chicken broth, but one can be substituted for the other.

Which is better turkey stock or turkey broth?

Homemade turkey stock or broth are the technically the same thing, they are both made by roasting turkey bones, before adding vegetables and herbs and simmering for hours to release the flavor.

Can I replace chicken broth with turkey broth?

Yes, absolutely. You can substitute turkey broth in any recipe that uses chicken broth.

More recipes featuring turkey

My family love turkey and enjoy it all year round. Here are some other recipes for you to try.

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

3 sealed and labeled jars of turkey broth
Print Recipe
5 from 1 vote

Homemade Turkey Broth (Make Ahead)

Homemade Turkey Broth is a great make ahead ingredient, made using turkey wings and neck along with onion, carrot, celery and fresh herbs, ready to use in a variety of dishes.
Cook Time3 hours
Total Time3 hours
Course: Sauce
Cuisine: American
Keyword: best turkey broth, homemade turkey broth, make ahead turkey broth, turkey broth
Servings: 6 cups
Calories: 325kcal
Author: Tanya

Equipment

Ingredients

  • 3 lbs turkey parts wings and necks
  • 2 yellow onion peeled and cut into 2" pieces
  • 1 medium carrot peeled and cut into 2" pieces
  • 1 stalk celery cut into 2" pieces
  • 2 bay leaves
  • 4 sprigs thyme
  • 6 cloves garlic smashed
  • ½ teaspoon whole peppercorns
  • 8 cups cold water

Instructions

Pressure Cooker

  • Preheat the oven to 425 degrees Fahrenheit. Arrange turkey parts on a baking sheet or roasting rack.
  • Roast for 80-90 minutes until deep golden brown. Remove from oven and remove the cooked turkey pieces and place them in the pressure cooker insert, along with any pan drippings. Add hot water to the roasting pan and use a wooden spoon to scrape off any brown bits. Add the water and bits to the pot.
  • Pour water over the turkey pieces in the pot, until the turkey is pieces are covered. This should be about 8 cups of water in a 6 quart electric pressure cooker.
  • Add the onion, celery, carrot, bay leaves, thyme, garlic cloves, and whole peppercorns to the pot.
  • Cover the pressure cooker and cook on high pressure for 80 minutes. After 80 minutes of cook time, allow the pressure cooker to naturally release for 10 minutes, them quick release any remaining pressure.
  • Once all the pressure is released, strain the liquid through a fine-mesh strainer. Cool and use immediately or store in the refrigerator or freezer for future use.

Stovetop

  • Follow directions above but add ingredients to a large pot. Allow the broth to simmer over medium-low heat for 4-5 hours. Skim the stock while it simmers.

Slow Cooker

  • Follow the directions above but add ingredients to a slow cooker after roasting turkey pieces in the oven. Slow cook on low for 8-12 hours.

Notes

  • My preferred method of making broth is either in the pressure cooker or slow cooker, meaning that I cannot remove the scum. If you prefer a clear broth, remove the scum or froth during the early stages of simmering.
  • You can also remove the fat from the broth once it has cooled in the refrigerator overnight. The fat will have risen to the top and can be removed with a spoon.
  • Divide the stock between several small jars or storage containers. Cool completely, then cover and refrigerate for 3-4 days, or freeze for up to 3 months.

Nutrition

Calories: 325kcal | Carbohydrates: 6g | Protein: 32g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 106mg | Sodium: 114mg | Potassium: 489mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1782IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 2mg

Oven Baked Rice (How to Cook Rice in the Oven)

by 14 Comments

An all-around delicious and easy recipe for oven-baked rice. Not only is oven-baked rice taste great freshly baked, but this recipe can also be made ahead of time for tomorrow night's fried rice.

fresh baked rice being fluffed with a fork

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

Making perfect and fluffy rice shouldn't be scary or intimidating. And if you've struggled with cooking rice, then you need this oven-baked method in your life. Baking rice proves over and over again to provide consistent perfect results.

Once I learned how to bake rice in the oven, it became one of my go-to methods for making rice. Rice is a perfect pairing for many dishes, similar to mashed potatoes! Don't think gravy only goes on potatoes; pour my Salisbury Steak with Mushroom Gravy overtop white rice or this tangy Instant Pot Pork Chops and Gravy. You won't be disappointed.

Prepare this rice a day ahead and let it chill overnight in the fridge. Leftover rice is perfect for any fried rice recipe or stir fry. My Steak Kimchi Fried Rice features leftover or prepared ahead-of-time white rice.

dutch oven full of baked rice

Ingredients and Tools Needed

ingredients for oven baked rice with text naming the rice, hot water, butter, and salt
  • Long grain white rice - you can also use Jasmine rice, Basmati rice, or brown rice for this method. Brown rice does require a different ratio of water to rice as well as a longer cooking time.
  • Hot water - I boil my water in a kettle before adding it to the rice.
  • Unsalted butter - You can substitute this with a little oil or leave it out if you prefer.
  • Kosher salt - Just a little salt will bring out the flavor of the rice.

Tools needed for this recipe

  • Dutch oven with a tight-fitting lid or a 2-quart baking dish with foil paper.
  • Fork for fluffing the rice.

How to make oven-baked rice

Preheat the oven to 375 degrees Fahrenheit.

Rinse the rice until the water runs clear. This removes the excess starch and leaves your rice nice and fluffy.

rinsing raw rice in a mesh strainer

Place into a dutch oven with a tightly fitted lid. You can also use a 2-quart baking dish and cover with foil. Add the hot water, butter, and salt to the baking dish until combined. Cover with heavy-duty foil or with the lid of the dutch oven.

dutch oven with all ingredients in it

Place in preheated oven and bake rice in the oven for 25-27 minutes, until the liquid is absorbed.

dutch oven in the oven

Remove from the oven and allow to rest covered for 5 minutes. After 5 minutes, open the lid.

fresh bakes rice in the Dutch oven

Fluff the rice with a fork. Serve and enjoy.

fresh baked rice being fluffed with a fork

Can you make the rice ahead of time?

Oven-baked rice can be made ahead of time for future dinners or for prepped lunches. Using a dutch oven or a larger baking dish for doubling the recipe will work great for meal prep or if you're expecting a larger crowd.

Flavor additions you can add to oven-baked rice

A beautiful base recipe of oven-baked rice lends itself to be seasoned or flavored in many ways that will fit your meal.

  • Cilantro & Lime Juice
  • Black Beans, Avocado Slices, & Salsa
  • Veggies & Soy Sauce
  • Pesto
  • Saffron & Onion Powder

Swap out the water for other liquids to help enhance the flavor.

Brown Rice

The same method can be used for brown rice. For brown rice, use 2 cups of water or liquid for 1 cup of rice and bake in the oven for 1 hour.

brown rice in dutch oven with fork

Serving suggestions for oven-baked rice

Rice is one of those dishes that can be put into almost any recipe and it makes sense. You can serve rice with or in:

It truly is such a versatile ingredient.

Tips for storing rice

Uncooked rice: Seal and store uncooked rice in an airtight container and in a dry place for up to a year or longer.

Cooked rice: Store leftover rice in the fridge for up to 4-5 days.

Freezing rice: Allow the cooked rice to chill and cool completely in the fridge. Once chilled, you can portion out the rice and freeze the portions in an airtight container. *Note: These are great to add to soups since, typically, freezing rice becomes drier once thawed.

Notes

  • This recipe can be doubled; just use a large baking dish or dutch oven. 

Looking for more rice recipes? Try these out:

Should you cover rice when baking in the oven?

Yes, for the rice to absorb the appropriate amount of water, it should be covered with a tight-fitting lid or foil paper clinched to the sides to ensure liquid and steam does not escape during cooking.

How do I know the liquid is absorbed while my rice is cooking?

After 25 minutes, you can take a quick peak to see if all the liquid is absorbed. If it's not, cover and place back in the oven to cook a little longer.

How do I stop my rice from getting mushy?

Mushy rice is a result of adding too much liquid to your rice. Follow the correct measurements/ratios to ensure perfect rice each time.

Can I add vegetables to this oven-baked rice?

Adding vegetables directly to the pot will release excess water. If using watery vegetables, I suggest reducing the water by a little. Or cook vegetables separately and then toss them into the rice.

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

fresh baked rice being fluffed with a fork
Print Recipe
4.86 from 7 votes

Oven Baked Rice (How to Cook Rice in the Oven)

An all-around delicious and easy recipe for oven-baked rice. Not only is oven-baked rice taste great freshly baked, but this recipe can also be made ahead of time for tomorrow night's fried rice.
Prep Time5 minutes
Cook Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: oven baked rice
Servings: 4 People
Calories: 181kcal
Author: Tanya

Equipment

Ingredients

  • 1 Cup Long grain white rice
  • 1 ½ Cups Hot water
  • ½ Tablespoon Unsalted butter
  • ½ Teaspoon Kosher salt

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Rinse the rice until the water runs clear. Place into a 2-quart baking dish or dutch oven with a tightly fitted lid. Add the hot water, butter, and salt to the baking dish until combined. Cover with heavy-duty foil or with the lid of the dutch oven.
  • Place in preheated oven and bake for 25-27 minutes, until the liquid is absorbed.
  • Remove from the oven and allow to rest covered for 5 minutes. After 5 minutes, open the lid and fluff the rice with a fork.

Notes

  • This recipe can be doubled, just use a large baking dish or dutch oven. 
  • The same method can be used for brown rice. For brown rice, use 2 cups of water or liquid for 1 cup of rice and bake in the oven for 1 hour.

Nutrition

Serving: 4g | Calories: 181kcal | Carbohydrates: 37g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 293mg | Potassium: 54mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 44IU | Calcium: 14mg | Iron: 0.4mg

Easy Recipe for Gravy without Drippings

by 63 Comments

This easy recipe for gravy without drippings is perfect for when you want delicious gravy but don’t have the drippings to get it done. It’s made from scratch, no packets, and has a delicious gravy flavor.

gravy being picked up with spoon

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

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

I want gravy and I don’t have the drippings. This happens to me often and I’m sure it’s happened to you too. Luckily, you don’t need drippings to make a delicious brown gravy on the stovetop that is full of amazing flavor. 

The key to the perfect gravy without the drippings is all about technique. You’ve got to sauté the right vegetables in the right fat, add the right amount of flour and brown it to the perfect caramel color, add some low-sodium broth and reduce. I promise you, it’s quite easy and perfect.

Ingredients Needed

  • Unsalted butter - Typical gravy recipes use drippings from the meat to create the base of the gravy. Since this recipe uses no drippings, we will use butter instead.
  • Vegetables - Onions, Carrots, and Celery, the mirepoix, are used as the base flavor of this gravy.
  • Broth - I use both chicken and beef broth in this recipe, resulting in a brown gravy. But these can be subbed with vegetable broth, all chicken broth, or all beef broth. You can even sub with turkey broth.
  • Herbs & Seasoning - Dried bay leaf, dried thyme, salt, and black pepper are added to round out the flavor in this gravy.

How to make brown gravy without meat drippings

I use prep containers to place all my ingredients before I get to the stove. Chop your onion, carrot, and celery stalk. Measure out your butter, flour, and seasonings. Open your broth. 

all ingredients for gravy without drippings in prep containers

Melt butter in sauce pan over medium-high heat in a skillet. Add onions, carrots, and celery stalk and stir consistently until vegetables have softened, about 8-9 minutes. Do not stop stirring at this point or your butter may get too hot and burn. Burnt butter = bitter gravy. 

vegetables being softened in skillet with red silicone spatula

Sprinkle flour over vegetables and continue to stir for about 3-4 more minutes to allow the flour to cook. You’ll notice that your flour is getting darker, which is perfectly fine. Your flour should turn a tan/light caramel color. Any darker than that can leave you with bitter gravy. 

vegetables with flour in skillet

Once your flour has reached the desired color, stir in beef and chicken broth. Add bay leaf and thyme.

broth being poured into a skillet with whisk stirring
gravy in skillet with bay leaf and dry thyme

Allow your gravy to simmer for 20-25 minutes, stirring occasionally. Use a metal spoon to remove any foam that appears around the edges.

After 20-25 minutes, your gravy should be thick enough to coat the back of a spoon. 

Gravy in skillet with spoon dipping into the middle

Use a colander and drain the gravy. Discard the vegetables. 

Gravy being drained through strainer with red spatula pushing it through

Serve and enjoy 🙂

Gravy being poured onto mashed potatoes

How long does this gravy last?

This homemade gravy will last for 4 days in the refrigerator. You can reheat it gently on the stovetop to serve, adding in a little water if needed. You can also freeze it for 2-3 months and defrost it in the fridge before reheating.

Can I make this gravy without flour?

Yes! Keep this gravy gluten-free by thickening it with cornstarch instead of flour. To thicken the gravy with cornstarch, omit the flour and stir the broth into the melted butter and vegetables over medium heat. Allow the broth to simmer for about 10 minutes. In a separate bowl, create a slurry by whisking together 2 Tablespoons cornstarch and ¼ cup water. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from heat.

Can I make this gravy ahead of time?

Yes, you can make gravy 3-5 days ahead of time. Store the gravy in an airtight container in the refrigerator. When you're ready to use it, simply reheat the gravy over low heat until it's warmed through.

NOTES

  • It’s so important to make sure you don’t let the gravy get too brown during the sautéing phase. A gravy that is too brown can taste extremely bitter and is quite hard to fix. 
  • If you find that the butter is browning too quickly or burning, lower the heat to medium. Consistent stirring before you add the liquid is the key to stopping it from burning.
  • You can try and fix a bitter gravy by adding a pinch of sugar. For best results, have everything prepared and ready before you start cooking the gravy to avoid a bitter gravy. 
  • You can always choose to make gravy with pan drippings if you prefer. You would need the drippings from roasted meat. 
  • Swap the vegetables for onions, and make a delicious onion gravy.

I hope you enjoy this gravy recipe as much as we do!

If you’re looking for recipes to serve this gravy with, I strongly suggest these Creamy Mashed Potatoes. 

You could also serve it along with these yummy favorites:

For a Full Southern Meal, throw in these recipes:

Can I use water instead of gravy?

Yes, but you will need to add extra seasoning to ensure the gravy isn't bland.

How can I avoid lumps in my gravy?

Your best bet to avoid a lumpy gravy is to create a roux by adding the flour to the fat. Allow the flour to cook into the fat while whisking. Cook for a few minutes. Then slowly add in the liquid while whisking.

How do I fix a gravy that is too thin?

To fix a thin gravy, simply let it cook a little longer. Gravy will reduce over time. The longer it simmers, it will thicken and concentrate the flavor.

How do I fix a gravy that is too thick?

To fix a thick gravy, whisk in more liquid. Taste the gravy and adjust to taste.

If you have tried this gravy without drippings 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 lifting gravy out of gravy dish
Print Recipe
4.75 from 43 votes

Easy Recipe for Gravy without Drippings

Here’s how to make easy and delicious gravy with no drippings. All made from scratch with no packet either.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Sauce
Cuisine: American
Keyword: gravy without drippings, how to make gravy, how to make gravy from scratch
Servings: 10 people
Calories: 63.42kcal
Author: Tanya

Equipment

Ingredients

  • 4 Tablespoon unsalted butter
  • 1 onion chopped
  • 1 carrot peeled and chopped
  • 1 rib celery chopped
  • ¼ cup all-purpose flour
  • 14 oz chicken broth low sodium
  • 14 oz beef broth low sodium
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • Salt and pepper to taste

Instructions

  • In a 10-inch skillet, melt butter over medium-high heat. Add carrot, celery, and onion and stir for about 8-9 minutes to allow the vegetables to soften.
  • Sprinkle flour over vegetables and continue to stir for about 3-4 more minutes until your vegetables are a tan/caramel color.
  • Pour in beef broth and chicken broth and stir, removing any stuck bits from the bottom of the skillet. Add bay leaf and dried thyme.
  • Allow your gravy to simmer for 20-25 minutes, stirring occasionally. Your gravy should be thick enough to coat the back of a spoon. Remove any foam that appears around the side of the skillet with a spoon.
  • Use a strainer and drain the gravy. Discard the vegetables.
  • Season with salt and pepper to taste.

Video

Notes

  • It’s so important to make sure you don’t let the gravy get too brown during the sauteing phase. A gravy that is too brown can taste extremely bitter and is quite hard to fix. 
  • If you find that your butter is browning too quickly or burning, lower the heat to medium. Consistent stirring before you add the liquid is key to stopping it from burning. 
  • You can try and fix a bitter gravy by adding a pinch of sugar. For best results, have everything prepared and ready before you start cooking the gravy to avoid a bitter gravy. 
  • You can always choose to make gravy with pan drippings if you prefer. You would need the drippings from roasted meat.

Nutrition

Calories: 63.42kcal | Carbohydrates: 4.24g | Protein: 1.18g | Fat: 4.77g | Saturated Fat: 2.95g | Cholesterol: 12.04mg | Sodium: 298.59mg | Potassium: 88.76mg | Fiber: 0.44g | Sugar: 0.77g | Vitamin A: 1159.01IU | Vitamin C: 3.95mg | Calcium: 10.65mg | Iron: 0.39mg

This post was updated on September 12th, 2022 with additional helpful recipe tips.

Jamaican Rice and Peas

by 78 Comments

When it comes to one of my favorite sides you can't beat authentic Jamaican Rice and Peas. The rice and peas are infused with allspice and fresh thyme, cooked in coconut milk, with a Scotch bonnet pepper added for flavor and just a touch of mild heat.

Dutch oven containing cooked Jamaican rice and peas and a serving spoon

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

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

You will find Jamaican rice and peas served in homes all across Jamaica. The spicing is mild and the coconut milk adds real depth of flavor to the cooked rice. This recipe is also naturally vegan, so can be served to all diners.

Preparing this dish is a lot easier than you may think. Just a few simple steps and for ease, I make my Jamaican rice and peas with canned beans, it saves me having to soak the beans overnight.

This quick Jamaican rice and peas dish features regularly on my family's dinner plan, as it pairs really well alongside so many main dishes. It's also served during family get together's and for holiday celebrations.

If you love this rice dish, try my Dirty Rice Recipe, Instant Pot Cajun Dirty Rice, Pressure Cooker (Instant Pot) Brown Rice or Jamaican Instant Pot Rice and Beans, which is the same as rice and peas.

Why is it called it rice and peas?

This is a really popular, traditional Jamaican dish and you will find it served across the Caribbean islands. Although made with red kidney beans, beans are called peas across the Caribbean, hence the name rice and peas, rather than rice and beans.

Jamaican rice and peas ingredients

Jamaican rice and peas recipe ingredients set on marble worktop

You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.  

  • Long grain white rice - this is the most popular rice for this recipe. It also cost less than other rice types.
  • Can unsweetened coconut milk - growing up, we used creamed coconut. However, coconut milk works great.
  • Can kidney beans - dark red kidney beans work best. Do not drain or rinse the beans. The liquid in the can gives the rice some color and flavor.
  • Water
  • Spices - Kosher salt, ground allspice, ground black pepper
  • Fresh aromatics - green onions, fresh thyme, scotch bonnet pepper

How to make my Jamaican rice and peas recipe 

This recipe is quite easy and mostly hands off. Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined.

Lay green onions, thyme, and scotch bonnet pepper on top. Bring mixture to a boil.

Dutch oven containing rice, stock, fresh green onions, sprigs or thyme and a Scotch bonnet

Once boiling, reduce heat to low and cover with a lid.

Allow to cook covered for 18 minutes over low heat, then remove from heat.

Leave the lid on for an additional 5 minutes.

Dutch oven containing cooked rice, peas, fresh green onions, sprigs or thyme and a Scotch bonnet

Open the lid and remove the green onion, scotch bonnet pepper, and thyme.

Fluff rice and peas with a fork. Serve and enjoy.

Dutch oven containing cooked Jamaican rice and peas

Expert Tips

These tips will help you make the best rice and peas you've ever tasted. 

  • No special equipment required, but I do like to use a 4-quart dutch oven pot for this recipe.
  • Ensure your scotch bonnet pepper does not have any cuts or bruises. It's added whole to give the dish flavor, not make it spicy. 
  • Allow the rice to sit for 5 minutes with the lid on before you serve. This will allow the flavors to meld together.
  • For ease I use canned kidney beans, but if using dried beans you will need to soak them overnight and cook them for 45 minutes first, before adding to this dish.
  • The brand of coconut milk matters. Avoid using lite coconut milk and stick with the full fat versions. Lite coconut milk is known to curdle in the rice.

Variations 

This simple rice recipe is full of flavor but here are some suggestions if you want to mix things up.

  • Habanero pepper can be subbed for the scotch bonnet pepper.
  • Substitute ground allspice with whole allspice berries, just ensure you remove them from the rice before serving.
  • Use and leftover rice and peas to stuff peppers with the next day, just top with some shredded cheese and bake in the oven at 350 Fahrenheit for 30 minutes.
Dutch oven containing cooked Jamaican rice and peas and a hand with a serving spoon of rice

How to adjust this Jamaican rice and peas recipe  

This recipe serves 6 portions of rice and peas but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a larger batch, double all the ingredients.

Halve: For a smaller serving, halve all the ingredients. Or make the regular portion size and save the leftovers for another meal.

What do you serve with rice and peas?

Rice and peas work with a whole variety of traditional Jamaican and Caribbean dishes. I like to serve it alongside my Brown Stew Chicken, Brown Stew Fish, Baked Jamaican Jerk Shrimp and my Jamaican Jerk Chicken.

For additional sides, I like to keep them light, my Sautéed Yellow Squash, Jamaican Cabbage, or Southern Cucumber Salad would work a treat.

Close up image of a Dutch oven containing cooked Jamaican rice and peas and a serving spoon

How to store leftover rice and peas

To refrigerate: Store leftover rice in an airtight container in the fridge for 3-4 days. Then reheat to piping hot when you are ready to enjoy.

To freeze: Once the rice has been cooked and cooled, place into an airtight container and store in the freezer for up to 3 months. Defrost thoroughly and reheat it to piping hot before serving.

FAQs:

Why is my rice soggy?

It's really important that you use the right ratio of rice to water, otherwise the rice becomes waterlogged. Also, cook it only until the rice is cooked through, no longer.

What type of rice should I use?

I use long grain white rice, as it is readily available and great for soaking up flavor. If you want you can swap out the white rice for brown rice instead.

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

Dutch oven containing cooked Jamaican rice and peas and a hand with a serving spoon of rice
Print Recipe
4.81 from 52 votes

Jamaican Rice and Peas

Authentic Jamaican Rice and Peas are made by infusing the rice and peas with allspice and fresh thyme, cooked in coconut milk, with a Scotch bonnet pepper added for flavor and just a touch of mild heat.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Caribbean, Jamaican
Keyword: easy rice and peas, Jamaican rice and peas, Jamaican rice and peas with canned beans, quick Jamaican rice and peas, vegan Jamaican rice and peas
Servings: 8
Calories: 172kcal
Author: Tanya

Equipment

Ingredients

  • 2 cups long grain white rice rinsed
  • 1 13.5 oz can unsweetened coconut milk
  • 1 15.5 oz can kidney beans undrained
  • 1 cup water
  • 2 teaspoons kosher salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • 3 green onions
  • 2 sprigs fresh thyme
  • 1 Scotch bonnet pepper whole

Instructions

  • Add rice, coconut milk, kidney beans, water, kosher salt, allspice, and black pepper to a large pot and stir until combined. Lay green onions, thyme and Scotch bonnet pepper on top. Bring mixture to a boil.
  • Once boiling, reduce heat to low and cover with a lid. Allow to cook covered for 18 minutes over low heat, then remove from heat. Leave the lid on for an additional 5 minutes.
  • Open the lid and remove the green onion, Scotch bonnet pepper, and thyme. Fluff the rice and peas with a fork. Serve and enjoy.

Video

Notes

  • I use a 4-quart dutch oven pot for this recipe.
  • Ensure your scotch bonnet pepper does not have any cuts or bruises. It's added whole to give the dish flavor, not make it spicy. 
  • Habanero pepper can be subbed for the scotch bonnet pepper.
  • The brand of coconut milk matters. Avoid using lite coconut milk and stick with the full fat versions. Lite coconut milk is known to curdle in the rice.
  • For ease I use canned kidney beans, but if using dried beans you will need to soak them overnight and cook them for 45 minutes first, before adding to this dish.

Nutrition

Calories: 172kcal | Carbohydrates: 38g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 586mg | Potassium: 74mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg

Oxtail Soup

by Leave a Comment

Oxtail Soup is the perfect comfort food for cold days made with oxtails, onions, carrots, celery, garlic, fresh herbs, and beans. This slow-cooked dish is made with tender, flavorful oxtail and vegetables.

a bowl of oxtail stew on a gray background

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

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

Oxtail is a collagen-rich, flavorful cut of meat is gelatinous and makes deeply rich stocks and soups. This original recipe is better than options found in restaurants. The best part of this is that you can make it right at home. It's a good thing, too, because you won't be able to only eat one bowl! After a couple of hours of simmering, the hearty vegetables and succulent meat are irresistible.

Try this Jamaican oxtail recipe too.

Ingredients

ingredients labeled for oxtail soup in small bowls on a white background

How to make oxtail soup

It's easy to make this hearty oxtail soup recipe. These few steps that will produce a dish you'll want to share with all your friends and family.

raw oxtail pieces in a large white bowl

Season the oxtail with salt, black pepper, and brown sugar.

oxtails browning in white pot

Brown the oxtail in a single layer on both sides. Remove oxtail and place them on a plate. 

Reduce the heat to medium and deglaze the pot with beef broth.

sautéed vegetables in a large dutch oven

Stir in the yellow onions, carrots, and celery and sauté until the onions have softened.

Add the garlic, Worcestershire sauce, and tomato paste.

pot of oxtail soup before cooking

Place the oxtails back in the large dutch oven along with the remaining beef broth, ensuring the oxtails are covered with the broth. 

Lay the bay leaves and rosemary on top of the broth. Bring the mixture to a simmer and reduce the heat to a simmer. 

overhead view of a pot filled with cooked oxtail stew

Cover and cook for 2-3 hours until the oxtail pieces are tender and can separate from the bone easily.

Add the beans and continue to cook until the beans are heated through.

Remove the hearty stew from the heat and take out the bay leaf and rosemary stems before serving.

a bowl of oxtail stew on a gray background

Serve in individual bowls with crusty white bread.  

Expert Tips

The savory flavors in this comforting soup are perfect for a cold day. These tips will help home cooks make this delicious oxtail soup.

  • I like to brown only half of the oxtail meat. It speeds up the recipe and ensures that the brown spots on the bottom of the pot don’t burn. 
  • Make sure to brown on medium heat to avoid burning the oxtail when browning. If the oxtails burns in the pot, the soup will taste bitter. 
  • Trim excess fat from the oxtails before adding them to the soup.  
  • Skim fat from the top of the soup if you find it too oily. 
  • Take the oxtails out of the soup when it's done cooking, remove the meat from the bones, and add the meat back to the soup.

What other ingredients can I add to oxtail soup? 

You can add other ingredients to this oxtail soup to make it your own. There are many different versions all over the world, and you can choose the style you like best.

Here are some options you can try:

  • Mushrooms 
  • Mustard greens 
  • Bok choy 
  • Bay leaves 
  • Black peppercorns 
  • Black beans, kidney beans 
  • Curry paste or powder 
  • Potatoes or other root vegetables  
a bowl of oxtail stew on a gray background

What kind of meat is oxtail? 

Contrary to the name, oxtail is not the tail of an ox but rather the tail of a cow.

Originally ox tails were used because it was a cheap cut of meat, but over the years, cows have become much more common.

They star in favorite recipes in Jamaica, Africa, Spain, Vietnam, Korea, and Latin America.  

The tails are used for stocks or soups and have a very rich flavor.

They are comparable to short ribs in flavor and are quite gelatinous.

For more information about oxtails, take a look at this article: What is oxtail.

Where can I buy oxtail?  

So you want to try oxtails for the first time but don't know where to buy them. You may be able to find them in your local grocery store, but you may need to look for them in a specialty shop.

Look for a local butcher store where you can buy meat behind a counter, cheeses, condiments, and other items. Ask for local, grass-fed, or organic first. They will have the best flavor and will be perfect for this soup. If they don't have local oxtails, any will work.   

a bowl of oxtail stew next to a spoon on a gray plate

How to serve oxtail soup  

Serve this delicious soup with roasted vegetables, a crunchy salad, or over white rice.

Pair it with mayonnaise biscuits, southern cucumber salad, grilled vegetables, or garlic mashed potatoes.

How to store 

Refrigerate: Store leftover soup in an airtight container in the fridge for up to one week.  

Reheat: Reheat an individual serving in a bowl in the microwave in 30-second increments until warm all the way through.

You can also reheat a whole pot to serve for leftovers the next day. Pour the remaining soup into a large pot and heat it until just simmering.

Freeze: This is a great soup to freeze and save for later. It will stay fresh in a large container in the freezer for up to three months.

a bowl of oxtail stew on a gray background

FAQs

What does ox tail soup taste like? 

Oxtail soup has a very rich broth that tastes beefy and flavorful. It has tender meat and can be served over mashed potatoes, rice, or pasta.   

Can I make oxtail soup in an instant pot? 

You can make this soup in a pressure cooker. Reduce the broth by one cup and cook under pressure for 45 minutes and then allow the pressure to naturally release for 15 minutes. Carefully remove the lid and stir in the canned beans and remove the fresh herbs.  

Can I cook oxtail soup in a slow cooker? 

Yes, this is a great way to get all the flavor from the oxtails into the soup. Cook on low for 8-10 hours until the oxtail is tender. Add the drained beans when there are about 30 minutes left on the slow cooker.

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

a bowl of oxtail stew on a gray background
Print Recipe
5 from 1 vote

Oxtail Soup

Oxtail Soup is the perfect comfort food for cold days made with oxtails, onions, carrots, celery, garlic, fresh herbs, and beans.
Prep Time10 minutes
Cook Time3 hours
Course: Main Course, Soup
Cuisine: Jamaican
Keyword: oxtail soup
Servings: 4 servings
Calories: 760kcal
Author: Tanya

Ingredients

  • 2.5 pounds oxtails
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon brown sugar
  • 2 teaspoons olive oil
  • 6 cups beef broth
  • 2 medium yellow onions chopped
  • 2 medium carrots chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 2 sprigs rosemary
  • 1 15.5 ounces can cannellini beans drained

Instructions

  • Season oxtail with salt, black pepper, and brown sugar. Set aside.
  • Heat olive oil over medium-high heat in a large heavy-bottom pot. Add the oxtail in a single layer and brown on both sides, about 2 minutes per side. Remove oxtail and place them on a plate.
  • Reduce the heat to medium and deglaze the pot by adding about 2 tablespoon of beef broth to the pot. Take a wooden spoon and deglaze your pot by removing the brown bits at the bottom. Then add your yellow onions, carrots, and celery. Stir and sauté for about 5 minutes or until the onions have softened. Add garlic, Worcestershire sauce, and tomato paste and stir for an additional 30 seconds.
  • Add the oxtail back to the pot along with the remaining beef broth, ensuring the oxtails are covered with the broth.  Lay the bay leaves and rosemary on top of the broth. Bring the mixture to a simmer and reduce the heat to medium-low.
  • Cover and cook on medium-low heat for 2-3 hours, until the oxtail are tender and can separate from the bone easily. Add drained beans and continue to cook for an additional 5 minutes, until the beans are heated through. Remove from the heat and remove the bay leaf and rosemary stems before serving.

Notes

Notes:
  • I like to brown only half of the oxtail. It speeds up the recipe and ensures that the brown spots on the bottom of the pot doesn’t get burnt. 
  • Make sure to brown on medium heat to avoid burning the oxtail when browning. If the oxtails burns in the pot, the soup can taste bitter. 
  • This soup can also be prepared in a pressure cooker. When converting for the pressure cooker, reduce the broth by 1 cup and pressure cook on high pressure for 45 minutes. Add the drained beans after pressure cooking. 
  • This soup can be prepared in a slow cooker. Just slow cook on low for 8-10 hours, until the oxtail is tender. Add the drained beans when there are about 30 minutes left on the slow cooker.

Nutrition

Serving: 4g | Calories: 760kcal | Carbohydrates: 4g | Protein: 92g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 312mg | Sodium: 2560mg | Potassium: 295mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 79IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 12mg

Golden Sweet Potato Cornbread

by 2 Comments

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.

White square oven proof dish with baked sweet potato cornbread and square of melted butter on top and serving plates and whole sweet potatoes set alongside

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

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

Cornbread is quick and easy to prepare, a simple case of gently combining dry ingredients with wet ingredients, to form a smooth bread batter. A quick bake in the oven produces a light and fluffy cornbread with a buttery golden crust.

I like to prepare the sweet potato in advance, cooling it down before adding it to the cornbread mixture. The sweet potato give this bread a sweet/savory taste, which is why I like to add a touch of warming cinnamon to the bread batter too.

If you love serving cornbread alongside dishes at home, then try some of these other great tasting cornbread recipes. My Cornbread Dressing and Classic Southern Cornbread Recipe are more traditionally savory breads, whereas my Easy Cornbread Muffins are a sweeter option.

What is cornbread?

Southern cornbread combines cornmeal, flour, eggs, buttermilk and butter to form a cake like batter, which is then baked in the oven.

In this recipe I have adapted a traditional cornbread recipe adding mashed sweet potato, cinnamon, and brown sugar to to bread batter to produce a sweeter style of cornbread.

Ingredients

Sweet potato cornbread recipe ingredients set into small bowls

You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.  

  • Sweet potato - I like to bake or air fry a whole sweet potato first. Once it's cooled, I peel and mash it for this recipe. You could also purchase mashed sweet potatoes in a can in most grocery stores.
  • Cornmeal - the main ingredient in cornbread. I prefer fine or medium grain cornbread.
  • All-purpose flour - this will lighten the texture of the cornbread. Without it, your cornbread may be too heavy.
  • Baking powder, baking soda - Both of these leaveners are added to allow your cornbread to rise in the oven.
  • Ground cinnamon, kosher salt - added to enhance the flavor of this baked good.
  • Buttermilk - I love adding buttermilk to baked goods like cornbread in order to keep the crumb tender.
  • Brown sugar - this cornbread is sweet. Brown sugar and sweet potatoes make the perfect flavor combination.
  • Eggs, unsalted butter - the basis of this recipe that provide structure.

How to make my Sweet Potato Cornbread recipe 

Preheat the oven to 425 degrees Fahrenheit. Grease an 8x8 baking dish and set aside. 

Combine cornmeal, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl and stir to combine. 

Large white mixing bowl filled with cornmeal and flour

In another bowl, whisk buttermilk, brown sugar, eggs, and melted butter together. Add mashed sweet potatoes and stir until combined. 

Small white bowl containing buttermilk, eggs, brown sugar and melted butter

Add wet mixture to dry mixture and whisk until smooth.

Large white mixing bowl with cornbread batter

Pour into the prepared baking dish.

White square oven proof dish filled with cornbread batter

Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden and a toothpick inserted comes out clean.

White square oven proof dish with baked sweet potato cornbread

Place the dish onto a wire rack and allow the cornbread to cool a little before slicing and serving.

Expert Tips

These tips will help you make the best sweet potato cornbread you've ever tasted. 

  • Have all your ingredients at room temperature and take everything out of the fridge 30 minutes before you start baking. This will result in a smoother batter and a lighter, fluffier cornbread.
  • Don't be heavy handed when mixing the bread batter. Use a light touch when combining the wet and dry ingredients together.
  • If you are making the mashed sweet potato first, allow it to cool completely before adding it to the other ingredients, otherwise you risk curdling the eggs.
  • This cornbread can also be made in a 10-inch cast iron skillet if you want a deeper golden brown crust. 

Variations 

This cornbread recipe is full of flavor but here are some suggestions if you want to mix things up.

  • I've added ground cinnamon to the bread batter, but you could add a pinch of nutmeg or allspice too, just don't be too heavy handed.
  • Swap the mashed sweet potato for mashed pumpkin and add a pinch of pumpkin pie spice blend instead.
  • For a sweeter twist, serve the cornbread warm with the melted butter and a drizzle of runny honey or maple syrup.
Close up image of slice of sweet potato cornbread being cut from dish

How to adjust this sweet potato cornbread recipe  

This recipe serves 12 portions of cornbread but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a larger batch, double all the ingredients. But rather than making one large cornbread, I suggest splitting the mixture in two and making two smaller cornbread. This allows for a more even cook when it comes to baking the bread.

Halve: For a smaller cornbread, you can cut the ingredients in half. Keep an eye on the cooking time as a smaller bread will bake faster. As it freezes really well I prefer to bake a whole cornbread and freeze what I don't use for another day.

What do you serve cornbread with?

This deliciously moist cornbread can be served as an appetizer, side dish or warm it up to make a tasty snack any time of the day. With it's savory/sweet flavor, it works with so many dishes. I love to serve it with soups, stews and chilis, so why not try it with some of these dishes:

Close up image of slice of sweet potato cornbread being cut from dish

How to store sweet potato cornbread

On the counter top: Once baked and cooled, place the cornbread in an airtight container and it will keep for up to 2 days at room temperature.

To refrigerate: If you want it to last a little longer, place the cornbread in an airtight container and store for up to a week in the fridge.

To freeze: To freeze, wrap the bread in foil or plastic wrap and place in a freezer bag. It will keep frozen for up to 6 months and can be thawed at room temperature.

FAQs:

How do you prepare mashed sweet potato?

To prepare a mashed sweet potato, bake a whole sweet potato in a 425 Fahrenheit degree oven for 45 minutes, until tender. Allow to cool before peeling and mashing. You could also air fry the sweet potato.

What is a good substitute for buttermilk?

If you don't have buttermilk, make your own. Add 1 tablespoon of either lemon juice or vinegar to 1 cup of milk. You can use any variety of milk, dairy, dairy free or nut based milks.

Can I make cornbread muffins using this recipe?

Yes, this recipe should give you 12 muffins from the same batter mix. Bake at the same temperature but I suggest checking them after 15 minutes as they will cook more quickly.

If you have tried this Sweet Potato Cornbread 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 slice of sweet potato cornbread being cut from dish
Print Recipe
5 from 1 vote

Golden Sweet Potato Cornbread

My Sweet Potato Cornbread recipe combines a traditional cornbread with some mashed sweet potato, ground cinnamon and sweet brown sugar, for a deliciously moist and tender bread that tastes of the flavors of Fall.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Bread, Side Dish
Cuisine: American
Keyword: healthy sweet potato cornbread, sweet potato buttermilk cornbread, sweet potato cornbread
Servings: 12
Calories: 244kcal
Author: Tanya

Equipment

Ingredients

  • 2 cups cornmeal 280g
  • ¾ cup all-purpose flour 94g
  • 1 Tablespoon baking powder 12g
  • 1 teaspoon baking soda 5g
  • ½ teaspoon ground cinnamon 1g
  • 1 teaspoon salt 7g
  • 1 cup buttermilk
  • ½ cup brown sugar 113g
  • 2 large eggs
  • ¼ cup unsalted butter melted - 56g
  • 1 cup mashed sweet potato 225g

Instructions

  • Preheat the oven to 425 degrees Fahrenheit. Grease an 8x8 baking dish and set aside.
  • Combine cornmeal, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a large bowl and stir to combine.
  • In another bowl, whisk buttermilk, brown sugar, eggs, and melted butter together. Add mashed sweet potatoes and stir until combined.
  • Add wet mixture to dry mixture and whisk until smooth.
  • Pour into the prepared baking dish. Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden and a toothpick inserted comes out clean.

Notes

  • To prepare a mashed sweet potato, bake a whole sweet potato in a 425 Fahrenheit degree oven for 45 minutes, until tender. Allow to cool before peeling and mashing.
  • This cornbread can also be made in a 10-inch cast iron skillet if you want a more brown crust. 
  • Once cooled, place the cornbread in an airtight container. It will keep for up to 2 days at room temperature and up to a week in the fridge.
  • To freeze, wrap the bread in foil or plastic wrap and place in a freezer bag. It will keep frozen for up to 6 months and can be thawed at room temperature.

Nutrition

Calories: 244kcal | Carbohydrates: 41g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 330mg | Potassium: 356mg | Fiber: 4g | Sugar: 12g | Vitamin A: 4675IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg

How to Cut Cabbage

by Leave a Comment

Learning how to cut cabbage will give you endless recipe options in the kitchen. From simple summer side dishes to elegant braised veggies, with cabbage, the possibilities are endless!

hand cutting cabbage in half

Cabbage is such a versatile vegetable. Of course, there’s coleslaw, an essential dish for every backyard BBQ. But cabbage can also be sauteed, grilled, braised, and used in soups, stir-fries, and many other dishes.  

At first glance, a cabbage may look easy to cut, but once you make that first slice, things can get a little tricky. Some recipes call for thin pieces of cabbage, like Jamaican corned beef and cabbage, some for thicker chunks, and some require fine shredding to get the job done.

Whether you need to slice, quarter, or wedge your cabbage, this handy guide for how to cut cabbage has got you covered!

The Equipment You’ll Need

To cut cabbage, you’ll need two pieces of equipment: a chef’s knife and a cutting board.

The chef’s knife

Unlike lettuces, which have a higher water content, cabbage are dense veggies; their large size alone can also make them difficult to cut. With this in mind, when learning how to cut cabbage, you’ll want to use one of your sharper chef’s knives to cut through the cabbage's body with ease.

What type of cutting board to use with cabbage

A cabbage’s round shape and weighty feel mean it can easily slip around on the cutting board. To safely cut your cabbage, use a non-skid cutting board or one sturdy enough to stay in place while you’re working. This is the best way to ensure the cabbage doesn’t slip out from under you while you’re working.

How to cut cabbage steaks

hand cutting cabbage steaks

Roasted cabbage steaks are tender, caramelized, and hearty addition to any dinner. Knowing how to cut cabbage steaks is a great skill. 

Like their cauliflower steak counterparts, chunky cabbage steaks are becoming a favorite addition to weeknight meals for vegetarians and non-vegetarians alike. They also take just minutes to prep, so you can have a healthy, delicious veggie on the table in a flash. 

Start by cutting off the bottom (the root) of the cabbage. This will help you achieve clean and even cabbage steaks. Now, set the cabbage down on the cutting board so that it's balancing on the newly cut flat bottom. Hold the cabbage like a fresh loaf of bread and begin slicing 1” “steak” pieces. Viola! 

How to cut cabbage quarters

cabbage cut into fourths

The sturdy shape of cabbage quarters makes them great for braising and grilling. To cut cabbage quarters, cut the cabbage in half and place the cabbage facedown on the cutting board. Now, cut both halves down the center again. Cutting cabbage quarters is as easy as that!

In addition to braised and grilled cabbage, cabbage quarters are also used in corned beef recipes, a St. Patrick’s Day favorite. Try cutting the quarters again to give you wedges for a showier display on your serving platter! These can be placed around the brisket for the perfect presentation.

How to chop cabbage

hand showing cabbage beng chopped

You may need chopped cabbage for a quick recipe, like this fried cabbage or this Instant Pot cabbage. Just slice the cabbage longways and then turn the cabbage on the side. Then cut across the slices.

How to cut cabbage for slaw

hand slicing cabbage

Crunchy coleslaw is the perfect summer side dish. It’s light, crisp, and goes great with backyard favorites like grilled chicken, hamburgers, and hot dogs. In other words, knowing how to cut cabbage for coleslaw is a summer requisite.

When cutting cabbage for slaw, start by cutting the head of the cabbage right down the center through the stem. Place the cabbages on the cutting with the face-side down, so that the dome of the cabbage is on top. Next, cut the cabbage in half again. This will give you cabbage quarters. 

Cut the core from the wedges, and then place the cabbage wedges on their side. If you’d like longer pieces of cabbage, slice the cabbage lengthwise, and if you prefer shorter pieces, cut it widthwise. 

Sliced cabbage has so many uses. Use sliced cabbage as a topping for tacos and in soups, salads, and stir-fries. Many recipes like this Jamaican steamed cabbage also call for sliced cabbage. Sliced cabbage cooks quicker than larger pieces of cabbage, making it a preferred cutting method for many home cooks.

Slicing cabbage with a mandolin

cabbage sliced with mandolin

If you’re making a recipe that calls for sliced cabbage, like coleslaw, stir fry, or a fresh summer salad, and you’re worried about cutting uniform slices, try using a mandolin. A mandolin will give you perfect sliced cabbage every time.

For this method, cut the cabbage into quarters or eighths and then slowly grate the end of the cabbage against the mandolin blade. 

You should use smaller pieces when working with a mandolin because they’re easier to hold. Some home cooks also use cut-resistant gloves for extra safety. 

Southern Meatloaf Recipe

by 18 Comments

When it comes to perfect comfort food, you really can't beat my Southern meatloaf recipe. Ground beef is combined with saltine crackers, egg, onion, bell pepper, and a variety of sauces and spices for extra flavor.

White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.

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

My traditional meatloaf recipe is easy to prepare. With this no-fail recipe, it's a case of mixing all the meatloaf ingredients before shaping them into a loaf and placing them onto a sheet pan. Then it's over to the oven to do all the hard work.

I like to top my classic southern meatloaf with a simple ketchup and brown sugar glaze; this really finishes the whole dish off.

This meatloaf packs a real punch of flavor, so I keep any sides simple. However, I almost always serve it with creamy mashed potatoes for the ultimate comforting family dinner.

If you are lucky enough to have any leftover meatloaf, it makes a delicious sandwich filling the next day!

A Quick Look at the Ingredients

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

  • Base & Binder: ground beef (85/15 is my preferred choice), egg, saltine crackers (crushed for texture)
  • Vegetables: onion, green bell pepper
  • Seasonings: garlic powder, paprika, kosher salt, black pepper
  • Moisture & Flavor: beef broth (keeps it tender), Worcestershire sauce (adds depth)
  • Topping/Glaze: ketchup, brown sugar (for a sweet-savory finish)
Southern meatloaf ingredients

How to make my Southern Meatloaf recipe 

Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with foil and set it aside. 

Place the crackers in a large bowl, and pour the beef broth over the crackers. Set aside for about 5 minutes. This is called creating a panade, and it’s what helps bind the meatloaf while keeping it moist and tender, rather than dense or dry.

Large silver bowl with crushed saltine crackers

Add the diced onion, bell pepper, egg, ketchup, Worcestershire sauce, garlic powder, paprika, salt, black pepper, and ground beef to the bowl. Use clean or gloved hands to stir the mixture until it is thoroughly combined.

Be careful not to over-mix the mixture. Mixing the beef mixture too much can lead to a tough meatloaf. 

Large silver bowl with raw meatloaf mixture

Place the meat mixture onto the sheet pan and form an oval-shaped loaf. 

Top down image of raw meatloaf set onto a lined sheet pan ready for oven

Bake the meatloaf in a preheated oven for about 50 minutes to 1 hour. You'll need the inside of the meatloaf to reach an internal temperature of 165 degrees Fahrenheit. 

When there are about 15 minutes left on the meatloaf, create the glaze by combining ketchup and brown sugar in a small bowl. Brush this mixture over the meatloaf and allow the meatloaf to finish baking. 

Close up image of glazed meatloaf on a wooden board

Once the meatloaf is done baking, remove it from the oven and allow it to cool for 10 minutes. Then slice the meatloaf and serve.

Tanya's Top Tips

These tips will help you make the best Southern meatloaf you've ever tasted. 

  • Don't be heavy-handed when mixing the meatloaf ingredients. Overworking the meat will only result in a dense and tough meatloaf.
  • The onion and bell pepper are added for flavor, so dice them small, so that they will soften nicely during the cooking.
  • Fry a small piece of the meatloaf mixture in a skillet, taste it, and check the seasoning before you shape and cook the meatloaf. If you want more salt and seasoning, this is where you should add it.
  • Once cooked, rest the meatloaf for 10 minutes before slicing and serving. This will allow the juices to be absorbed back into the meatloaf, resulting in a moist and juicy meatloaf.
Glazed meatloaf set on a wooden board, with bowl of mash, bowl of green peas and gravy jug set alongside

Variations 

  • When glazing the meatloaf, swap the ketchup for BBQ sauce, sweet chili sauce, or tomato paste.
  • A spoon of Dijon or whole grain mustard can be added to both the meatloaf and the glaze for extra flavor.
  • Sub the ground beef and make a turkey meatloaf instead.

How to adjust this Southern meatloaf recipe  

This recipe serves eight but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a large batch of this meatloaf, double all the ingredients. Rather than making one large meatloaf, I suggest splitting the mixture into two and creating two smaller meatloaves.

Halve: If you're only serving four diners and don't need as many servings, you can cut the ingredients in half. Keep an eye on the cooking time as a smaller meatloaf will cook faster.

White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.

How to serve my Southern meatloaf recipe  

Creamy mashed potatoes are always on the menu when I serve meatloaf. Try my Creamy Instant Pot Mashed Potatoes or my Garlic Mashed Potatoes. For a great alternative to regular potatoes, try my Mashed Sweet Potatoes.

For vegetable sides, I like to add some green peas or some simple steamed broccoli. My Fried Cabbage, Instant Pot Buttered Cabbage, Southern Green Beans, and Creamed Corn would work with this dish too.

How to store meatloaf

  • Meal Prep: Assemble meatloaf on a lined sheet pan, cover with foil, and refrigerate until ready to bake. Glaze can also be made ahead and stored in the fridge.
  • Refrigerate: Store leftovers in an airtight container up to 3 days. Reheat in the oven, covered with foil to prevent drying.
  • Freeze (Raw): If using fresh beef, freeze the uncooked meatloaf for 3 months. Thaw fully before baking and glazing.
  • Freeze (Cooked): Cool completely, then freeze up to 3 months in an airtight container.
White plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.

FAQs:

What is the secret to moist meatloaf?

When it comes to cooking the best moist meatloaf, the trick is to add moisture to the meatloaf mixture. The eggs, onions, ketchup, Worcestershire sauce, and beef broth in this recipe not only add flavor but also add moisture.

What ingredients keep meatloaf from falling apart?

Both the saltine crackers and the egg used in this southern meatloaf recipe help to bind the meatloaf together.

Can you substitute breadcrumbs for the saltine crackers in meatloaf?

If you don’t have crackers, regular or panko breadcrumbs are excellent substitutes.

If you have tried this Southern meatloaf 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 plate with 2 slices of Southern meatloaf, mash potato, gravy and green peas.
Print Recipe
4.74 from 15 votes

Southern Meatloaf Recipe

Southern meatloaf recipe combines ground beef with crackers, egg onion, bell pepper and a variety of sauces and spices for extra flavor.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: best meatloaf recipe, classic meatloaf, Old fashioned meatloaf recipe, Southern meatloaf recipe, traditional meatloaf
Servings: 8 people
Calories: 390kcal
Author: Tanya

Equipment

Ingredients

  • 20 saltine crackers crushed
  • ½ cup beef broth
  • 1 medium onion diced
  • ½ green bell pepper diced
  • 1 egg lightly beaten
  • ¼ cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon garlic powder
  • 1 teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 2 lbs ground beef

For glaze

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with foil and set it aside.
  • Place the crackers in a large bowl and pour the beef broth over the crackers. Set aside for about 5 minutes.
  • After 5 minutes, add the diced onion, bell pepper, egg, ketchup, Worcestershire sauce, garlic powder, paprika, salt, black pepper, and beef to the bowl. Use clean or gloved hands and stir the mixture until thoroughly combined. Be careful not to over-mix the mixture. Mixing the beef mixture too much can lead to a tough meatloaf.
  • Place the meat mixture onto the sheet pan and form an oval loaf.
  • Bake the meatloaf in preheated oven for about 50 minutes to 1 hour. You'll need the inside of the meatloaf to reach an internal temperature of 165 degrees Fahrenheit.
  • When there are about 15 minutes left on the meatloaf, create the glaze by combining ketchup and brown sugar in a small bowl. Brush this mixture over the meatloaf and allow the meatloaf to finish baking.
  • Once the meatloaf is done baking, remove it from the oven and allow it to cool for 10 minutes. Then slice the meatloaf and serve.

Video

Notes

  • If you don’t have crackers, regular or panko breadcrumbs can be subbed. 
  • I suggest an instant-read thermometer to ensure that the meatloaf has reached an internal temperature of 165 degrees Fahrenheit.

Nutrition

Calories: 390kcal | Carbohydrates: 21g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 663mg | Potassium: 475mg | Fiber: 1g | Sugar: 13g | Vitamin A: 298IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 3mg

Brown Stew Fish

by Leave a Comment

Jamaican brown stew fish is a delicious dish featuring fried snapper, cooked with onions, bell peppers, garlic, a Scotch bonnet with a sauce that is finished with browning sauce This traditional dish is packed full of the flavors of the Caribbean.

A black skillet containing brown fish stew with a bowl of rice and peas and Scotch bonnet peppers set alongside

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

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

Jamaican brown stew fish is one of my favorite Caribbean stew fish recipes. I use snapper as it is a firm fish that can be fried first and doesn't break apart before the rest of the ingredients are added to the dish.

I use the whole fish in this recipe; nothing goes to waste, and it imparts lots of flavor to the finished dish.

To brown this stew fish, I use browning in the sauce. Browning adds a caramel color to darken the sauce, and also a real depth of smoky flavor. A Scotch bonnet adds a kick of heat, but if you prefer it less spicy, leave it out. You can find browning in most major markets, or you can make your own homemade browning.

My brown stew snapper recipe is quick to prepare and can be on the table in 20 minutes. There is no need to marinate the fish for hours; simply season it with a blend of dried herbs and spices, then cook.

I grew up with this family-favorite recipe, and if you like the flavors in this traditional Jamaican dish, you should try my Brown Stew Chicken recipe, too.

Ingredients

Brown stew fish recipe ingredients set out in white bowls

Here is what you will need for this recipe.  

  • Whole snapper
  • Brown sugar
  • Garlic powder
  • Onion powder
  • Kosher salt
  • Paprika
  • Dried thyme
  • Black pepper
  • Allspice
  • Oil
  • Yellow onion
  • Green bell pepper
  • Scotch bonnet
  • Garlic
  • Ketchup
  • Browning sauce
  • Water

How to make my brown fish stew recipe 

My Brown Fish Stew recipe simple to prepare and cook. You can also print this recipe out using the recipe card below.

A white bowl containing spiced and seasoned snapper fillets

Prepare the fish by washing the fish in water with lime juice, removing any remaining scales, cutting the fins, and patting the outside of the fish dry.

Season fish with brown sugar, garlic powder, onion powder, salt, paprika, thyme, black pepper, and allspice.

A black skillet with cooked snapper fillets

Heat enough canola oil in a large skillet to cover half of the fish filets over medium heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides, about 5-6 minutes on each side.

Remove the fish and pour out the oil, leaving about 1 tablespoon in the pan. 

A black non-stick skillet containing sliced onion, green bell pepper and chopped red chili
A black skillet with cooked vegetables

Add onion, bell pepper, and scotch bonnet to the pan and stir until softened, about 5 minutes.

Now add the garlic and sauté for an additional minute. 

A close up image of a black skillet with brow stew fish

Add ketchup, browning, and water, and bring to a simmer. Return fish to skillet and cover the fish in the sauce. Serve and enjoy.

Tanya's Top Tips

These tips will help you make the best brown stew fish you've ever tasted. 

  • This is a quick cook, so get all your ingredients set out before you start cooking.
  • Wash the fish and pat it dry, the fish will cook better if dry.
  • Don't be heavy handed with the seasoning, be accurate and use the quantities detailed on the recipe card, that way you will not overpower the flavor of the fish.
  • Make sure you get the oil nice and hot before you add the fish. I like to use a thermometer to ensure the oil has reached the right temperature.
  • If you prefer a pan-fried fish filet version, pan-fry fish filets and proceed with the recipe.

Variations 

This brown stew fish recipe is full of flavor, but here are some suggestions if you want to mix things up.

  • I've used red snapper, but you use any meaty fish, for example parrot or king fish. Use a fish that isn't too delicate and won't break apart when being fried.
  • Add in extra veggies, like okra or some carrot.
  • If you don't like your food too spicy, then leave out the Scotch bonnet.
  • If you prefer to air fry the fish, rub a little oil over fish and season the fish with fish seasoning on the outside and inside. Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky. Then, proceed with the remainder of the recipe. 
A black skillet with cooked snapper fillets and vegetables

How to adjust this brown stew fish recipe  

This recipe serves two but can be adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To feed larger groups of diners, double or even triple the recipe. However, if feeding larger numbers use more than one skillet. You don't want to overcrowd the pan otherwise the fish will steam, rather than fry and you won't get that delicious crispy skin.

Halve: If cooking for one, cut the ingredients in half.

How to serve Jamaican brown stew fish 

This fish stew packs a real flavor punch, so I like to keep any sides simple. Serve the stew over rice with a side of cabbage.  Try my Jamaican Rice and Peas (Pressure Cooker), along with either this delicious Jamaican Cabbage or these fried dumplings.

A black skillet with brown stew fish and a bowl of rice set alongside

FAQs:

Can brown stew fish be prepared ahead?

This is a dish that is best served fresh. If you want to get ahead then I suggest getting all the ingredients prepared earlier in the day, then you can store them in the refrigerator until you are ready to cook.

How do you store leftover fish stew?

I think this is dish best served fresh from the pan, ensuring that delicious crispy skin. However, once cooked, leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Can you freeze fish stew?

Once cooked and cooled place the stew into an airtight container and store in an airtight container for up to 3 months. Try to ensure that the fish is covered in liquid to stop it from drying out.

Here are some of my other favorite Jamaican recipes for you to try:

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

A black skillet with cooked snapper fillets and vegetables
Print Recipe
4.67 from 3 votes

Brown Stew Fish

Jamaican brown stew fish is a delicious dish featuring fried snapper, cooked with onions, bell peppers, garlic, a Scotch bonnet with a sauce that is finished with browning sauce This traditional dish is packed full of the flavors of the Caribbean.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican
Keyword: brown stew fish, brown stew snapper recipe, caribbean stew fish, jamaican brown stew fish
Servings: 2
Calories: 1246kcal
Author: Tanya

Equipment

Ingredients

  • 2 fresh snapper fillets cut into quarters
  • 1 tablespoon brown sugar
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 2 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon allspice
  • ¼ cup oil
  • 1 yellow onion halved and sliced
  • 1 green bell pepper halved and sliced
  • 1 Scotch bonnet seeds removed and chopped
  • 2 cloves garlic chopped
  • 1 tablespoon ketchup
  • 1 teaspoon browning
  • ¾ cup water

Instructions

  • Prepare the fish by washing the fish in water with lime juice, remove any remaining scales, cut the fins, and pat the outside of the fish dry. Season fish with brown sugar, garlic powder, onion powder, salt, paprika, thyme, black pepper, and allspice.
  • Heat enough canola oil in a large skillet to cover half of the fish filets over medium heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides, about 5-6 minutes on each side.
  • Remove the fish and pour out the oil, leaving about 1 tablespoon in the pan.
  • Add onion, bell pepper, and scotch bonnet to the pan and stir until softened, about 5 minutes. Add garlic and sauté for an additional minute.
  • Add ketchup, browning, and water, and bring to a simmer. Return fish to skillet and cover the fish in the sauce. Serve immediately and enjoy.

Notes

  • If you prefer to air fry the fish, rub a little oil over fish and season the fish with fish seasoning on the outside and inside. Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky. Then proceed with the remainder of the recipe. 

Nutrition

Calories: 1246kcal | Carbohydrates: 23g | Protein: 187g | Fat: 40g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 2990mg | Potassium: 4087mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1777IU | Vitamin C: 76mg | Calcium: 349mg | Iron: 3mg

Air Fryer Green Beans

by Leave a Comment

Air Fryer Green Beans are a quick and easy side dish that you can make in under 15 minutes. They can be paired with a variety of entrees for a complete meal or served with other air fryer vegetables for a full vegetarian meal. This is a dish your whole family will love. 

cooked green beans in a white serving bowl

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

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

This green bean recipe is the perfect addition to a weeknight dinner or a holiday meal. It's versatile and can be cooked with other vegetables or seasonings and topped with sliced almonds, cheese, or lemon juice. It's a low carb option and a great alternative to eating a meal piled high with pasta and bread. This is one recipe you need to add to your rotation!    

Ingredients

ingredients in bowls on a white background

There are only four ingredients for this simple recipe.

  • Green beans
  • Olive oil 
  • Salt 
  • Pepper 

How to make air fryer green beans 

The steps to make this easy air fryer recipe is incredibly quick and easy. You can get this dish on the table in under 15 minutes.

raw beans in a glass bowl

Preheat the air fryer to 380 degrees Fahrenheit. Then, toss the green beans with olive oil, salt, and pepper.

green beans in the basket of an air fryer

Place the green beans in a single layer in the pre-heated air fryer and cook for about 8 minutes or until tender.

Shake the basket halfway through cooking.

cooked green beans in a white serving bowl

Serve with a squeeze of lemon juice.

Expert Tips

These tips and tricks will help you make this easy green bean recipe.

  • For an added touch, squeeze fresh lemon juice over the green beans before serving. 
  • I recommend using kosher salt and freshly cracked black pepper to season the green beans. 
  • Swap out the green beans for asparagus if you don’t like beans or can’t find them at the store.
  • You can use avocado oil or a cooking spray instead of olive oil. 
  • Add other fresh veggies to the air fryer as well for a hearty vegetarian weeknight dinner. 

What can I add to this dish?  

You can add all kinds of ingredients with your green beans depending on what you like best or if you're pairing it with your meal. Here are some options for this tasty side dish.

  • Bacon 
  • Pancetta 
  • Toasted almonds 
  • Carrots 
  • Parsnips 
  • Lemon zest  
  • Parmesan cheese
  • Potatoes
  • Spicy 
  • Garlic 
  • Red pepper flakes
  • Panko breadcrumbs
  • Garlic powder
  • Chili powder
  • Top with soy sauce   
cooked green beans in a white serving bowl

Different ways to cook green beans 

Besides cooking this easy side dish in the air fryer, you can also make them in the instant pot, sauté them, or boil them.

Each option gives you a different result and texture.

Cooking them in a pressure cooker or boiling them in a pot is a wet cooking method that will make them incredibly tender all the way through.

Sautéing and air frying are dry heat methods that will make them crispy on the outside while cooking them on the inside.

How to pick the best green beans

Cooking a side of green beans to go with dinner is a delicious way to eat your vegetables.

To make crispy green beans, it's best to buy them fresh. You can usually find them in your local grocery store in the summer when they're in season.

If not, look for the closest farmer's market and buy them from there. You'll find the best selection at the farmers market, which will make the perfect side dish.

If you're really craving green beans but they aren't in season, you can use canned or frozen beans instead. The texture will be much softer, and they won't need to cook as long.

cooked side dish in a white serving bowl

How to prep green beans before cooking?  

Between getting your tender green beans home from the store and taking that first bite, what do you need to do?

Once you get the green beans home, prep them to cook by cutting or snapping off the ends. Then all you have to do is toss them with the oil and seasonings, and into the air fryer basket they go.

There's no need to soak the string beans before cooking when making them in the air fryer. This handy appliance will cook them all the way through with no trouble.  

How to serve air fryer green beans   

Serve this green beans recipe with seafood like baked salmon, shrimp, or scallops. They also go well with casseroles or heavy dishes to help balance out the meal.

You can also serve them as a healthy side dish with your favorite dipping sauce.

Try serving them with smothered pork chops, air fryer turkey thighs, or this oven-baked shrimp recipe. 

How to store 

Refrigerate: Store leftover green beans in an airtight container in the fridge for up to three days.

Reheat: Heat the beans in the same container or on a plate in the microwave in 30-second increments or until heated all the way through.

Alternatively, you can reheat them in the air fryer. This option will firm them up a bit, whereas the microwave will keep them soft.

Freeze: It's not a good idea to freeze cooked green beans. They will be too mushy when they thaw to be used well. The good news is that you can always cook up a batch quickly in the air fryer.

FAQs

How long should green beans cook in the air fryer? 

Green beans need about 8-10 minutes to be perfectly cooked. You can adjust this easy recipe based on your preference. 

Why are my green beans mushy? 

The biggest reason why your green beans might be mushy is that they were cooked too long. 

If they are too hard or crunchy, they weren’t cooked long enough. 

It's best to taste them to test and see if they cooked to your liking.

Can I use frozen green beans to make this dish? 

It’s best to use fresh green beans, but you can use frozen as well. The longer you allow them to thaw before cooking, the less time they will need in the air fryer.

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!

cooked green beans in a white serving bowl
Print Recipe
No ratings yet

Air Fryer Green Beans

Air Fryer Green Beans are a quick and easy side dish that you can make in under 15 minutes and served with other sides and main dishes.
Prep Time5 minutes
Cook Time8 minutes
Course: Side Dish
Cuisine: American
Keyword: air fryer green beans
Servings: 4 servings
Calories: 57kcal
Author: Tanya

Ingredients

  • 12 ounces fresh green beans trimmed
  • 1 tablespoon olive oil
  • salt and pepper

Instructions

  • Preheat the air fryer to 380 degrees Fahrenheit.
  • In a large bowl, toss the green beans with olive oil, salt, and pepper.
  • Place the green beans in the air fryer and cook for about 8 minutes or until tender. Shake the basket halfway through cooking.

Notes

Notes:
  • For an added touch, squeeze fresh lemon juice over the green beans before serving. 
  • I recommend using kosher salt and freshly cracked black pepper to season the green beans.

Nutrition

Serving: 4g | Calories: 57kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 587mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 587IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg

Homemade Browning Sauce

by 38 Comments

Homemade browning sauce is made with brown sugar and water, simple to make and great for adding flavor to a variety of both savory and sweet dishes. This simple sauce will add smoky and slightly sweet notes to any dish.

A jar filled with browning sauce set on a marble counter

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

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

My pantry is never without a bottle of this best Jamaican browning sauce, ready to add real depth of flavor to the dishes I like to cook at home. It works well with braised oxtail and in stews. However, I also like to add it to rich and fruity Jamaican cakes.

A homemade Jamaican browning sauce is a great alternative to store bought sauces. There is no salt or unnecessary preservatives or additives in this sauce. Just some brown sugar and water which makes it a budget friendly option too.

In this post I explain what browning sauce is, how simple it is to prepare, and how you can use it.

What is browning sauce?

Jamaican browning sauce is a sauce made by caramelizing sugar until it's rich and deep in color, then adding some water to it. You can also add a touch of salt to the sauce if you wish.

Browning sauce is used to flavor and season food and should not be confused with brown sauce, which is more of a sweet/savory condiment.

What does browning sauce taste like?

This sauce has a rich, deep smoky and slightly sweet flavor. It can be added to both savory and sweet dishes. Try adding a little to anything from stews and braised meat dishes, to spiced ginger cakes. Just don't be too heavy handed, as it can taste bitter.

Ingredients

A jug of water and a cup of brown sugar

With only 2 ingredients, here's what you will need for this recipe:

  • Brown sugar
  • Warm water

How to make browning sauce?

A black non-stick skillet containing brown sugar

Place brown sugar in a small non-stick pot over medium heat. Stir occasionally until the brown sugar starts to melt. This should take about 4-5 minutes. 

A black non-stick skillet with melted sugar and water

Once the brown sugar has melted, continue stirring consistently until it gets very dark, almost black. This should take about 2-3 minutes. 

A black non-stick skillet with cooked browning sauce

Once the sugar is dark, remove it from the heat and pour in the water, and stir. Allow the mixture to rest for about 5 minutes to cool down. Use in recipes or store for later use. 

Can I adapt the flavor of the sauce?

When making your own browning sauce it all comes down to personal taste. Here are some suggestions of how you could adapt it.

  • Add a touch of salt (I don't as I like to use it in sweet ginger cake as well as savory dishes).
  • Swap the water for some beef, chicken or vegetable broth for a real savory flavor.
  • If you don't have brown sugar, swap it for some white sugar.
Browning sauce being poured from a spoon into a small white bowl of sauce with a jar of sauce in the background

How to use browning sauce?

I love adding this simple sauce to a variety of both savory and sweet dishes. Think of it as a seasoning, rather than a sauce, adding a hint of smoky, sweetness, and dark color. Try it in my Jamaican Oxtail recipe, my Brown Stew Chicken, or Brown Stew Fish. For a sweet twist add it to my Jamaican Black Cake, and it would also work in deep, rich ginger or rum cakes too.

You can also add this sauce to make your favorite gravies, like onion gravy and brown gravy, adding a richer and deeper color to them.

Recipe Tips

  •  Do not walk away from the pan when making this sauce, otherwise you risk the sugar burning and sticking to the pan.
  • In order to avoid burning or damaging your cookware, I strongly suggest using a nonstick pan. It will also make cleaning up afterwards a whole lot easier.
  • Take care when adding the water to the molten sugar to ensure you don't burn yourself.
A hand holding a jar filled with browning sauce being poured into a small white bowl

FAQs

How do I store browning sauce?

Browning sauce should be stored in an airtight container in the refrigerator. 

How long will browning sauce last?

If stored in an airtight container in your refrigerator, this sauce will keep for up to 6 months.

Can I add salt to browning sauce?

This homemade browning does not contain salt. You can season the sauce with a pinch of salt if preferred.

More Sauces & Seasoning Mixes

Homemade sauces and spice blends are a simple way of packing real flavor into our food, elevating it from good to great. Here are some of my favorite recipes for you to try.

If you have tried this homemade browning 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.

A jar filled with browning sauce set on a marble counter
Print Recipe
4.86 from 14 votes

Homemade Browning Sauce

Homemade browning sauce is made with brown sugar and water, simple to make and great for adding flavor to a variety of dishes, including stews, braised meats and even spicy ginger cakes.
Cook Time8 minutes
Resting time5 minutes
Total Time13 minutes
Course: Sauce, Seasoning
Cuisine: Caribbean, Jamaican
Keyword: browning sauce, homemade browning sauce, jamaican browning sauce
Servings: 0.3 cup
Calories: 279kcal
Author: Tanya

Equipment

  • 1 non-stick pan or skillet

Ingredients

Instructions

  • Place brown sugar in a small non-stick pot over a medium heat. Stir occasionally until the brown sugar starts to melt. This should take about 4-5 minutes.
  • Once the brown sugar has melted, continue stirring constantly until it gets very dark, almost black. This should take about 2-3 minutes.
  • Once the sugar is dark, remove it from the heat and pour in the water, and stir. Allow the mixture to rest for about 5 minutes to cool down. Use in recipes or store for later use.

Video

Notes

  • Browning can be stored in the refrigerator for up to six months in an airtight container. 
  • This homemade browning does not contain salt. You can season the sauce with a pinch of salt if preferred. 
  • In order to avoid burning or damaging your cookware, I strongly suggest using a nonstick pan.

Nutrition

Calories: 279kcal | Carbohydrates: 72g | Protein: 0.1g | Sodium: 24mg | Potassium: 98mg | Sugar: 71g | Calcium: 63mg | Iron: 1mg

Juicy Oven Roasted Chicken Pieces

by 1 Comment

These juicy oven-roasted chicken pieces are the perfect weeknight meal paired with roasted vegetables, mashed potatoes, or cilantro rice. It's a beautiful centerpiece for your dinner table and is the best way to use a whole chicken.

chicken pieces in a baking dish

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

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

This roasted chicken has become one of my family's favorite chicken recipes. The chicken is juicy and seasoned, my family loves it. For this recipe, I use mayonnaise to spread on the chicken pieces. I do the same with turkey breast, resulting in the most flavorful and juicy poultry pieces.

This dish will be one of your favorite chicken recipes. There's no limit to the type of chicken you can use for this dish. Try chicken legs, skin-on chicken breasts, or even bone-in chicken thighs for this recipe. While the chicken cooks, prepare the side dish to go with your meal. This is the perfect meal for the home cook to dazzle friends and family.

Ingredients

ingredients labeled for oven roasted chicken pieces

The ingredients for this easy recipe can be found at your local grocery store.

  • Whole chicken cut into pieces
  • Mayonnaise 
  • Kosher salt 
  • Italian seasoning 
  • Garlic powder 
  • Black pepper 
  • Onion powder 
  • Paprika 
  • Parsley  

How to make oven-roasted chicken pieces

Preheat the oven to 425 degrees Fahrenheit.

marinade for chicken mixed with a spoon in a bowl

Stir together the mayonnaise, kosher salt, Italian seasoning, garlic powder, black pepper, onion powder, and paprika. 

raw chicken pieces in a white baking dish

Rub this mixture over the chicken pieces and under the skin as well. Cover and allow to sit in the mayonnaise mixture for at least 15 minutes while the oven is preheating. 

Place chicken pieces on a baking dish in a single layer, making sure the chicken does not overlap. 

Bake the chicken in the hot oven until the skin is golden brown and a meat thermometer registers that the internal temperature is at least 165 degrees Fahrenheit. 

chicken pieces in a baking dish

Remove the chicken from the oven and sprinkle with fresh parsley.

Allow it to sit for 5-10 minutes before serving. Enjoy!

Expert Tips

These tips and tricks will help you make this excellent recipe your own.

  • Break down a whole chicken or ask your butcher to do this. You can also find pre-cut chicken pieces in most major grocery stores. 
  • I suggest cutting the breast in ½ if they’re large to ensure the chicken pieces finish cooking at the same time. 
  • Fats like olive oil or butter can be subbed for the mayonnaise in this recipe. 
  • Use a digital thermometer to make sure the temperature reaches 165 degrees in the thickest part of the meat before removing it from the oven.  
  • Save the pan drippings to make a sauce or gravy to pour over the chicken before serving.  
  • Let the chicken rest for at least 5 minutes before serving to let the juices flow back through and make the chicken moister. 
  • Besides serving the chicken leg quarters or other pieces whole for dinner, you can also cut or shred them to use in other dishes like casseroles, soups, or salads.
  • Add fresh rosemary or thyme to the baking pan to really bring out those herby flavors.  

Variations 

This simple chicken recipe is easily adaptable, and you can change the ingredients out for your favorites. Here are some tasty options to try:

Marinade: Use buttermilk, sour cream, or yogurt in place of the mayo.

Seasonings: Rub with dried or fresh herbs like tarragon, parsley, thyme, rosemary, or add cayenne pepper, curry powder, red pepper flakes, or lemon pepper seasoning. 

Vegetables: Carrots, parsnips, sweet potatoes, russet potatoes, butternut squash, acorn squash. 

juicy chicken on a white serving plate

All about the marinade  

This delicious marinade is brushed on 15 minutes before starting to cook the chicken. However, you can marinate it for longer, up to 24 hours.

You can also change the ingredients for the marinade if you'd like to play with the recipe and use your favorite seasonings.

Other ways to cook chicken?  

Besides cooking a chicken dinner in the oven, you can also make it in an instant pot or airy fryer.

You can cook chicken pieces or even a whole bird in the pressure cooker. If you're using a whole bird, make sure it will fit in your instant pot first. 

Season the chicken, pour in at least one cup of chicken stock, seal on the lid, and cook under pressure. Naturally release the pressure for 15 minutes and then use a quick release. 

Carefully remove the lid and the chicken from inside. Be careful when you take out the chicken because it will be very tender, and it may fall apart easily.

To cook the chicken pieces in an air fryer, marinate them as usual, set them in the air fryer basket or roasting pan, and cook until browned, about 25 minutes. Flip the chicken over halfway through cooking to ensure they're cooked all the way through.  

chicken pieces in a baking dish

How to serve oven-roasted chicken pieces  

Serve these chicken pieces with roasted vegetables, rice, mashed potatoes, or other side dishes. 

Some great options include smothered potatoes, southern fried apples, Jamaican cabbage, sweet potato salad, or air fryer sweet potato wedges.

How to store 

Refrigerate: Store leftover roast chicken in an airtight container in the fridge for up to five days.

Reheat: Reheat the leftover chicken on a plate in the microwave in 30-second increments until heated all the way through.

Freeze: Freezing chicken is a great way to save it for later. Wrap it in plastic wrap and keep it in a large freezer bag in the freezer for up to three months.

FAQs

Why is my chicken mushy? 

If you notice that your marinated chicken tastes mushy, check how long you let it marinate. It should only be for a couple of hours for chicken pieces up to 12 hours for a whole chicken.

Do I need to baste chicken pieces? 

It’s not necessary to spoon the liquid and chicken juices from the bottom of the pan over the pieces as they cook, but you can if you want to.

Which chicken pieces are best to roast? 

You can roast any piece of the chicken. I suggest roasting all pieces and deciding which ones you prefer.  

chicken pieces in a baking dish
Print Recipe
4.50 from 2 votes

Juicy Oven Roasted Chicken Pieces

These juicy oven-roasted chicken pieces are the perfect weeknight meal paired with roasted vegetables, mashed potatoes, or rice.
Prep Time20 minutes
Cook Time40 minutes
Rest time5 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: American
Keyword: oven roasted chicken
Servings: 4 servings
Calories: 463kcal
Author: Tanya

Ingredients

  • 1 whole chicken cut into 12 pieces
  • 2 tablespoons mayonnaise
  • 1 teaspoon kosher salt
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • 1 tablespoon fresh parsley for garnish

Instructions

  • Preheat the oven to 425 degrees Fahrenheit.
  • Add mayonnaise, kosher salt, Italian seasoning, garlic powder, black pepper, onion powder, and paprika to a small bowl and stir to combine.
  • Rub mixture over chicken pieces. Be sure to rub some under the skin as well. Cover and allow to sit in the mayonnaise mixture for at least 15 minutes while the oven is preheating.
  • Place chicken pieces in a 13x9 baking dish in a single layer, making sure the chicken does not overlap.
  • Bake in preheated oven for 35-40 minutes until the chicken skin, is golden, and a quick read thermometer registers at least 165 degrees Fahrenheit.
  • Remove the chicken from the oven and sprinkle with fresh parsley. Allow the chicken to sit for 5-10 minutes before serving. Enjoy!

Notes

Notes:
  • Break down a whole chicken or ask your Butcher to do this. You can also find pre-cut chicken pieces in most major grocery stores. 
  • I suggest cutting the breast in ½ to ensure the chicken pieces finish cooking at the same time. 
  • Fats like olive oil or butter can be subbed for the mayonnaise in this recipe.

Nutrition

Serving: 4g | Calories: 463kcal | Carbohydrates: 1g | Protein: 36g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 761mg | Potassium: 394mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 488IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg

Sous Vide Turkey Breast

by Leave a Comment

My Sous Vide Turkey Breast is cooked low and slow, and flavored with a spice blend of poultry seasoning, Cajun seasoning, and other spices. This simple method of cooking results in deliciously juicy and flavorful turkey breast every time.

Table set with two servings of turkey breast, mashed potato and green beans set on white plates with a gravy jug set alongside

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

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

Turkey breast is a really lean meat, and has a reputation for being dry and tasteless. Nothing could be further from the truth when it comes to my sous vide turkey breast recipe. The slow, gentle cook ensures juicy, succulent, tender slices of turkey breast every time.

Also the blend of spices used to coat the turkey, and the quick brown under the broiler once its cooked, transform the flavor.

My sous vide turkey breast is a real treat and is making this the perfect centerpiece for your Thanksgiving or Christmas dinner table. However, it's not just for the holidays, but for enjoying any weekend with my family.

Once you've mastered the art of sous vide, you will be using this technique time and again. This method of cooking works well with a whole host of other ingredients, from meat and poultry, to fish, vegetables and even eggs. So why not get creative and give it a try?

Be sure to try my sous vide pork chops or sous vide filet mignon.

Why sous vide turkey breast?

Sous vide is a healthy cooking method and requires less oil and fat that more traditional cooking methods, like roasting.

The slow cooking process ensures the meat is cooked through, whilst retaining all the flavor within the bag the turkey breast is cooking in, nothing escapes. This method results in moist, juicy, flavorful turkey every time.

Ingredients

Sous vide turkey breast ingredients

Here is what you will need for this recipe.  

  • Boneless turkey breast
  • Mayonnaise
  • Poultry seasoning
  • Cajun seasoning
  • Kosher salt
  • Garlic powder
  • Black pepper

How to make my Sous Vide Turkey Breast 

Sous vide water bath with immersion circulator attached

Clip the immersion circulator to the side of the large pot or basin.

Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook.

Turn on the immersion circulator by setting the temperature to 145 degrees Fahrenheit (60C). Set the time for 3 hours.

Whole turkey breast coated in spice blend set into a white bowl

In a small bowl, add mayonnaise, poultry seasoning, cajun seasoning, Kosher salt, garlic powder, and black pepper. Stir to combine.

Spread this mayonnaise mixture over the turkey breast on all sides. 

Whole turkey breast in sous vide bag having air removed
Whole turkey breast in sous vide bag ready for cooking

Add the turkey breasts into a plastic sous vide bag or a plastic sealable bag.

Remove the air from the bag and seal it. 

Water bath containing bag with whole turkey breast and immersion circulator attached

Once the temperature in the water bath has been reached, add the sealed turkey breast and allow it to cook for 3 hours.

Sheet pan with whole turkey breast just taken from sous vide

Remove the turkey breast from the water and bag and pat it dry.

Sheet pan with whole roasted turkey breast

To Brown the skin - Preheat the oven to broil. Place the turkey breast on a lined baking sheet and place it in the oven.

Allow the turkey breast to broil for 5-10 minutes, flipping halfway so that it browns on all sides.

Expert Tips

These tips will help you make the best turkey breast you've ever tasted. 

  • Take the turkey breast out of the refrigerator 1 hour before cooking and allow it to come to room temperature. This results in a more even cook as the meat is not too cold.
  • The turkey breast can remain in the sous vide bath at the temperature of 145 degrees Fahrenheit for 3-5 hours. With this method you can't overcook the turkey.
  • Always brown the turkey breast before serving as it will really intensify the flavor.
  • Once the turkey breast has been browned under the broiler, rest it for 10 minutes, before slicing and serving. This will allow the juices to be absorbed back into the turkey.
Sheet pan with roasted and sliced turkey breast

Variations 

This blend of spices and seasonings I use to coat the turkey breast add lots of extra flavor. Here are some suggestions if you want to mix things up.

  • I have used a boneless turkey breast but this method works with bone-in turkey breast too.
  • Play with the flavors of the spice blend, for example use Italian seasoning along with the poultry seasoning.
  • Add some fresh herbs like thyme, sage, or rosemary.
  • Crush some fresh garlic cloves.
  • Add some fresh lemon or orange zest.
White plate with slices of turkey breast, mashed potato and green beans

How to serve my sous vide turkey breast  

Turkey is a very versatile meat and works with many different sides. I always like to serve potato, one or two veggie sides and some Homemade Gravy.

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

For vegetable sides I like to add some green peas, or some simple steamed broccoli. Try my Fried Cabbage, Instant Pot Buttered Cabbage, Southern Green Beans, Smothered Green Beans, Carrot Soufflé or Marinated Air Fryer Vegetables.

How to store cooked turkey breast

To meal prep: The turkey breast requires to cook gently for 3 hours in the water bath. However, you can then leave it sitting for a further 3-5 hours. This is a great recipe to prepare earlier in the day, leave the turkey sitting in the water bath, then pop it under the broiler to brown when you are ready to serve.

To refrigerate: Keep any leftover turkey breast in an airtight container in the fridge for 3-4 days. Leftovers make a great addition to salads, soups, pasta dishes and sandwiches the next day.

To freeze: Once cooked and cooled, place the turkey 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.

Table set with two servings of turkey breast, mashed potato and green beans set on white plates with a gravy jug set alongside

FAQs:

How long does it take to cook a turkey breast in a sous vide?

Cooking times will depend on the size of the turkey breast. I cook a 3 pound, boneless turkey breast for 3 hours.

What temperature do you sous vide turkey breast?

I cook turkey breast in the sous vide at 145F degrees to ensure it is cooked to well done.

Can you sous vide a whole turkey?

I don't recommend cooking a whole turkey sous vide. It is difficult to get the temperature right when cooking the whole bird as the temperatures required to cook the white breast meat and dark leg meat are different.

Do I need to brine the turkey before cooking it sous vide?

No, I've never brined my turkey, as it's cooked in a delicious blend of spices that pack lots of flavor into the finished turkey breast.

If you have tried this Sous Vide Turkey Breast 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 plate with slices of turkey breast, mashed potato and green beans and a gravy jug, napkin and cutlery set alongside
Print Recipe
4.67 from 3 votes

Sous Vide Turkey Breast

Sous vide turkey breast cooked low and slow and flavored with a spice blend of poultry seasoning, Cajun seasoning and other spices. The result is perfect moist and tender turkey every time.
Prep Time15 minutes
Cook Time3 hours 10 minutes
Total Time3 hours 25 minutes
Course: Main Course
Cuisine: American
Keyword: how to sous vide turkey breast, sous vide turkey breast
Servings: 10
Calories: 254kcal
Author: Tanya

Equipment

Ingredients

Instructions

  • Clip the immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 145 degrees Fahrenheit (60C). Set the time for 3 hours.
  • In a small bowl, add mayonnaise, poultry seasoning, cajun seasoning, Kosher salt, garlic powder, and black pepper. Stir to combine. Spread this mayonnaise mixture over the turkey breast on all sides.
  • Add the turkey breasts into a plastic sous vide bag or a plastic sealable bag. Remove the air from the bag and seal it.
  • Once the temperature in the water bath has been reached, add the sealed turkey breast and allow it to cook for 3 hours. * see notes below
  • Remove turkey breast from the water and bag and pat it dry.

To brown the skin:

  • Preheat the oven to broil. Place the turkey breast on a lined baking sheet and place it in the oven. Allow the turkey breast to broil for 5-10 minutes, flipping halfway.

Notes

  • The turkey breast can remain in the sous vide bath at the temperature of 145 degrees Fahrenheit for 3-5 hours.

Nutrition

Calories: 254kcal | Carbohydrates: 1g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 91mg | Sodium: 232mg | Potassium: 385mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 121IU | Vitamin C: 0.1mg | Calcium: 23mg | Iron: 2mg

Easy Sheet Pan Mustard Glazed Pork Tenderloin with Carrots and Potatoes

by Leave a Comment

This tender and juicy mustard-glazed pork tenderloin is the perfect weeknight meal. Make it an easy and complete sheet pan meal by roasting potatoes and carrots simultaneously.

mustard glazed pork tenderloin and potatoes and carrots on sheet pan lined with foil

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

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

As a Reynolds Wrap® Ambassador, I’m excited to show you how to use Reynolds Wrap® Heavy Duty Foil.

My family loves quick and easy dinners, especially ones that can easily be made on a sheet pan, and this pork tenderloin dish keeps showing up on rotation at our house. 

This pork tenderloin is quickly marinated in a sweet and tangy mustard sauce and then roasted alongside seasoned potatoes and carrots. You can make it in less than an hour, and the recipe is mostly hands-off. 

To make this recipe, I line my sheet pan with Reynolds Wrap® Heavy Duty Foil. Reynolds Wrap® Heavy Duty Foil is a tough and durable foil that is perfect for cooking

heavier foods since you don't have to worry about ripping or tearing. It's the ideal way for me to protect my sheet pans from the juices and liquids of the pork tenderloin and vegetables. Plus, it makes my life easier by keeping cleanup a breeze. I simply throw the foil away once dinner is made. 

Check out my other easy sheet pan recipes, like Baked Jamaican Jerk Shrimp and Baked Cauliflower Wings.

Ingredients for Mustard Glazed Pork Tenderloin with Carrots and Potatoes

ingredients for pork tenderloin with carrots and potatoes on white background
  • Reynolds Wrap® Heavy Duty Foil - a strong and durable foil to line the sheet pan before baking. This will protect your sheet pan from the sticky glaze and help with clean-up. 
  • Glaze - yellow mustard, brown sugar, minced garlic, Italian seasoning, kosher salt, and ground black pepper are the perfect tangy and sweet combo. Use this glaze to marinate the pork tenderloin for tons of flavor.
  • Pork tenderloin - a lean and juicy cut of pork that cooks quickly. This cut is perfect for busy weeknights. 
  • Vegetables - I use red baby potatoes and carrots, but feel free to mix in your favorite veggies. Chop 1-inch pieces to ensure the vegetables and pork tenderloin finish cooking at the same time. 

How to make Mustard Glazed Pork Tenderloin with Potatoes and Carrots

First, make your marinade by adding yellow mustard, brown sugar, garlic, Italian seasoning, ¾ teaspoon kosher salt, and ½ teaspoon black pepper in a small bowl. Stir to combine.

mustard glaze in white bowl

Place pork tenderloin in a bowl and pour the mustard mixture over pork tenderloin, covering all sides. Cover with Reynolds Wrap® Heavy Duty Foil and set aside. 

foil paper being placed over pork tenderloin

Allow the pork to marinate for 30 minutes to 1 hour. Alternatively, allow your pork to marinate for longer, but no longer than 24 hours. 

Preheat the oven to 425°F. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.

Add chopped potatoes and carrots to the lined sheet pan in a single layer. Drizzle the potatoes and carrots with olive oil and season with ¾ teaspoon kosher salt and ½ teaspoon ground black pepper. 

Remove pork tenderloin from the marinade and add it to the sheet pan, next to the vegetables. Discard the marinade. 

raw pork tenderloin and vegetables on sheet pan prior to baking

Bake in the preheated oven for 27-30 minutes until the tenderloin has reached an internal temperature of 145°F and the potatoes and carrots are tender. 

Allow the pork to rest for 5-10 minutes before slicing and serving with vegetables.

pork tenderloin on white plate with vegetables

How do you cook a pork tenderloin without it drying out?

Pork tenderloin is lean and delicate meat, so it's important not to overcook it. The best way to cook pork tenderloin is to roast it in a hot oven until the internal temperature reaches 145°F. This will ensure that the pork is cooked but still juicy and delicious.

What's the difference between pork loin and pork tenderloin?

Pork loin and pork tenderloin are two different cuts of meat from the pig. Pork loin is a larger, thicker cut of meat from the back of the pig, while pork tenderloin is a smaller, thinner cut of meat that comes from the underneath the backbone of the pig. Both cuts of meat can be roasted, but pork tenderloin is more delicate and can dry out quickly if overcooked. 

How to pick the best pork tenderloin?

When shopping for pork tenderloin, look for a cut that is about 1-1.5 pounds in size and has a consistent thickness throughout. The color of the pork should be a pinkish hue with some marbling in the tenderloin. 

Why Heavy Duty?

Reynolds Wrap® Heavy Duty Foil is a high-quality foil and food safe, making it my go-to choice in the kitchen. 

Reynolds Wrap® Heavy Duty Foil is a tough and durable foil that is perfect for cooking heavier foods since you don't have to worry about ripping or tearing. In this recipe, the foil protects the sticky marinade from touching the foil pan, making cleanup much easier. 

pork tenderloin with carrots and potatoes on white plate with foil paper in box in the background

Expert Recipe Tips

  • Use Reynolds Wrap® Heavy Duty Foil to line your sheet pans. The mustard glaze for this recipe is sticky and can be a pain to wash off a sheet pan once baked on. Baking on  foil allows your sheet pans to stay clean and is less work when washing the dishes. 
  • This recipe can easily be doubled. Keep the baking time the same. 
  • Cut the vegetables into 1-inch pieces to ensure that the pork tenderloin and vegetables finish cooking simultaneously. 

I hope you enjoy this delicious and flavorful mustard-glazed pork tenderloin with potatoes and carrots. 

Looking for more quick weeknight meals? Try these out:

mustard glazed pork tenderloin and potatoes and carrots on sheet pan lined with foil
Print Recipe
5 from 1 vote

Easy Sheet Pan Mustard Glazed Pork Tenderloin with Carrots and Potatoes

This tender and juicy mustard-glazed pork tenderloin is the perfect weeknight meal. Make it an easy and complete sheet pan meal by roasting potatoes and carrots simultaneously.
Prep Time30 minutes
Cook Time27 minutes
Total Time57 minutes
Course: Main Course
Cuisine: American
Keyword: mustard glazed pork tenderloin, pork tenderloin recipe
Servings: 4 people
Calories: 459kcal
Author: Tanya

Ingredients

  • Reynolds Wrap® Heavy Duty Foil
  • ¼ cup yellow mustard
  • 3 Tablespoons brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1 ½ teaspoon kosher salt divided
  • 1 teaspoon ground black pepper
  • 1 1.5 lb pork tenderloin, patted dry
  • 6 baby red potatoes chopped into 1-inch pieces
  • 3 medium-sized carrots chopped into 1-inch pieces
  • 1 Tablespoon olive oil

Instructions

  • Combine yellow mustard, brown sugar, garlic, Italian seasoning, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper in a small bowl. Stir to combine. Pour mixture over pork tenderloin, covering all sides. Cover and marinate for 30 minutes to 1 hour.
  • Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.
  • Add chopped potatoes and carrots to the lined sheet pan in a single layer. Drizzle the potatoes and carrots with olive oil and season with ¾ teaspoon kosher salt and ½ teaspoon ground black pepper.
  • Remove pork tenderloin from the marinade and add it to the sheet pan, next to the vegetables.
  • Bake in the preheated oven for 27-30 minutes until the tenderloin has reached an internal temperature of 145 degrees Fahrenheit and the potatoes and carrots are tender.
  • Allow the pork to rest for 5-10 minutes before slicing and serving with vegetables.

Notes

  • This recipe can easily be doubled. Keep the baking time the same.
  • Cut the vegetables into 1-inch pieces to ensure that the pork tenderloin and vegetables finish cooking simultaneously.

Nutrition

Calories: 459kcal | Carbohydrates: 66g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 1202mg | Potassium: 2157mg | Fiber: 8g | Sugar: 15g | Vitamin A: 7688IU | Vitamin C: 31mg | Calcium: 84mg | Iron: 4mg

Cornbread Dressing Recipe

by Leave a Comment

Cornbread Dressing will take center stage this holiday season. This delicious side dish is made with homemade cornbread, onions, celery, poultry seasoning, and chicken broth and baked until crispy and golden brown.

cornbread dressing scooped out of a baking dish with a wood spoon

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

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

I can't imagine a Holiday season without cornbread dressing. It's the perfect side dish to go along with your favorites, like mac and cheese, turkey, and gravy...oh, you gotta smother it in gravy.

My cornbread dressing recipe is family approved and is quite easy to make. It does require a little bit of prep (you need to make the cornbread ahead of time), but it's totally worth it.

What is cornbread dressing?

Cornbread dressing is a traditional dish made from cornbread, typically served as a side dish or stuffing. The ingredients usually include cornbread, onions, celery, and spices like poultry seasoning and sage. Sometimes bread crumbs are added for texture, and the dressing may be moistened with broth or milk. Cornbread dressing is often baked in the oven until golden brown.

It's best to leave fresh cornbread out overnight to dry out slightly when using it to make the dressing. This ensures that the top is crispy and the dish doesn't get mushy. 

Serve it with a green bean casserole, cranberry sauce, and a Thanksgiving turkey for a classic holiday dinner.

ingredients labeled for cornbread dressing

Ingredients

You can buy these simple ingredients for this delicious cornbread side dish at your local grocery store. Here is what you'll need:

Cornbread: 

I like to make homemade cornbread for this recipe. It allows me to control the flavor of my dish, but store-bought cornbread can be used if need be. My cornbread recipe includes cornmeal, all-purpose flour, a bit of sugar, baking powder, baking soda, salt, butter, buttermilk, and eggs.

Dressing: 

Once your cornbread is made, you will need these additional ingredients to make the dressing: butter, onions, celery, poultry seasoning, rubbed sage, chicken broth, eggs, salt, and pepper.

How to make cornbread dressing 

Here are the basic steps to make this excellent recipe for your holiday meal.

Prepare the cornbread: 

Preheat the oven to 425 degrees Fahrenheit and grease an 8x8 baking dish.

Whisk the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, whisk the butter, buttermilk, and eggs. 

Pour the wet mixture into the dry mixture and whisk until smooth. 

Pour the cornbread mixture into the prepared baking dish and bake until the cornbread is golden.

Remove and allow to cool for a few hours or overnight.

Prepare the dressing:

Preheat the oven to 350 degrees Fahrenheit. Grab a 2.5-quart baking dish and set it aside.

Break the cooled cornbread into small pieces and place it in a large mixing bowl.

crumbled cornbread in a mixing bowl

Melt the butter in a large skillet, and add onions, celery, and a pinch of salt. Sauté until vegetables have softened.

sauteeing vegetables in a pan on the stove

Add the cooked onions and celery to the crumbled cornbread in the bowl. Add poultry seasoning, rubbed sage, chicken broth, beaten eggs, salt, and black pepper, and stir until combined. Be careful not to overmix.

cornbread mixture in a large bowl

Pour the mixture into a baking dish and bake until the top is golden brown. 

cornbread dressing in a baking dish

Expert Tips

These tips and tricks will ensure your dressing is perfect this holiday season.

  • Make the cornbread one or two days in advance to let it dry out, so your dressing isn’t mushy.
  • The sugar in the cornbread recipe is optional. Omit the sugar if you don’t like any hits of sweetness in your dressing. 
  • If you prefer a wetter dressing, add an additional ½ cup of chicken broth or vegetable broth. 
  • If you don't have time or cornmeal, you can buy a package of Jiffy cornbread or buy it pre-made from the store.  
  • Cook the mix-ins before adding them to the cornbread and baking. This will ensure that they are flavorful and not too crunchy.  

What other ingredients can I add to cornbread dressing? 

You can add your favorite ingredients to this southern-style cornbread. Here are some tasty options you can choose from.

  • Cooked chicken or turkey
  • Andouille sausage 
  • Jalapenos 
  • Herbs like thyme, oregano, rosemary, parsley, or fresh sage   
  • Cream of chicken soup 
  • Mushrooms 
  • Cranberries 
  • Ground sausage 
  • Bell peppers 
  • Garlic 
casserole scooped out of a baking dish with a wood spoon

How to make your dressing moist every time 

The real difference between a good cornbread dressing and a dry dressing is the perfect amount of moistness. Here are some tips to help you make the perfect side dish.

  • Don’t add too much chicken stock to the mixture.  
  • Stir just until the mixture is combined, so the cornbread doesn't crumble too much and still has a good texture when it's baked.  
  • Be careful not to overbake the casserole since that will make it too dry.  
  • This dressing should be slightly moist before baking. There shouldn't be any liquid at the bottom of the bowl.
  • It should be moist but not wet when you put it into the baking dish.  

What’s the difference between stuffing and dressing?  

Dressing and stuffing are both served for Thanksgiving but are made differently.

Stuffing is made with bread, celery, carrots, onions, and garlic. The biggest difference is that it's stuffed and cooked inside the turkey while it roasts in the oven. 

Pro: The best thing about it is that turkey juices drip down into the stuffing and make it rich and delicious. 

Con: Since it’s inside the turkey, it may not cook as quickly as the turkey. In this case, the turkey will become dry before it’s cooked to 165 degrees. Also, the stuffing tends to be mushy when prepared this way.  

Dressing is made with cornbread or white bread, celery, onions, garlic, and occasionally, sausage. It's prepared as a side dish, not stuffed and cooked in the turkey. 

Pro: When cooking this side dish on the stove, you control the flavor the whole time. It also has great texture and isn't mushy.

Con: The turkey juices don't add flavor to the dressing, but you can use turkey stock instead of chicken stock in the recipe.  

cornbread dressing scooped out of a baking dish with a wood spoon

How to serve cornbread dressing

This southern cornbread dressing is perfect when paired with dishes for your Thanksgiving table. But don't limit yourself to only serving this dish once a year! Make it for a large family Sunday dinner any night of the week.

Serve it with Thanksgiving chicken, southern-style sweet potato casserole, southern green beans, or cheesy scalloped potatoes.

Some other options include southern cornbread, candied sweet potatoes, or this turkey breast recipe. Also, feel free to smother this easy cornbread dressing with gravy!

How to store 

Refrigerate: Store leftovers in an airtight container in the fridge for up to one week.

Reheat: You can reheat an individual bowl of dressing in the microwave on 30-second increments until warm all the way through.

If you've made this dish a day ahead of time for your holiday table, you can reheat it in the casserole dish in the oven on 350 degrees for 30 minutes.

Freeze: Freeze the cornbread stuffing whole in the dish wrapped in plastic wrap and aluminum foil to prevent freezer burn. You can keep this in your freezer for up to three months. Remember to label and date the dish so you know what you've saved when you open the freezer three months later.

casserole scooped out of a baking dish with a wood spoon

FAQs

Do you put eggs in cornbread dressing?

Yes, adding eggs to the dressing helps the dish stick together rather than become too dry and crumbly.

Can I make the dressing with bread instead of cornbread? 

You can make this dish with torn bread instead of cornbread. It will have a different taste and texture but will still be delicious.

Can I make this dressing in advance? 

Yes, you can make this dish ahead of time to prepare for Thanksgiving dinner and not have to cook everything on the same day.

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

cornbread dressing scooped out of a baking dish with a wood spoon
Print Recipe
5 from 1 vote

Cornbread Dressing Recipe

Cornbread Dressing will take center stage this holiday season. It's made with homemade cornbread and baked until crispy and golden brown.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: cornbread dressing
Servings: 8 servings
Calories: 329kcal
Author: Tanya

Ingredients

Cornbread

  • 1 ½ cups cornmeal
  • ½ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup butter melted and cooled
  • 1 cup buttermilk
  • 2 large eggs

Dressing

  • 4 tablespoons butter unsalted
  • 2 medium onions chopped (2 cups)
  • 2 stalks celery chopped (1 cup)
  • 1 tablespoon poultry seasoning
  • 1 teaspoon ground sage
  • 2 cups chicken broth
  • 2 large eggs
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

Prepare cornbread

  • Preheat the oven to 425 degrees Fahrenheit. Grease an 8x8 baking dish and set it aside.
  • In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk to combine. In another bowl, add butter, buttermilk, and eggs and whisk to combine.
  • Add wet mixture into dry mixture and whisk until smooth.
  • Pour the batter into the greased dish. Bake in preheated oven on middle rack for 20-25 minutes, until the cornbread is golden. Remove from oven and set aside to cool.

Prepare the dressing

  • Preheat the oven to 350 degrees Fahrenheit. Grab a 2.5-quart baking dish and set aside.
  • Break cooled cornbread into small pieces and place in a large bowl. Set aside.
  • Melt butter in a large skillet, and add onions, celery, and a pinch of salt. Sauté until vegetables have softened, about 4-5 minutes.
  • Add cooked onions and celery to the cornbread in the bowl. Add poultry seasoning, rubbed sage, chicken broth, beaten eggs, salt, and black pepper and stir until just combined. Be careful not to overmix.
  • Pour the mixture into greased baking dish. Bake in the preheated oven for 30-35 minutes, until the top is golden.

Notes

  • Make the cornbread 1 or 2 days in advance for best results. 
  • The sugar in the cornbread recipe is optional. Omit the sugar if you don’t like any hits of sweetness in your dressing. 
  • If you prefer a wetter dressing, add an additional ½ cup of chicken broth.

Nutrition

Serving: 8g | Calories: 329kcal | Carbohydrates: 37g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 892mg | Potassium: 416mg | Fiber: 4g | Sugar: 7g | Vitamin A: 598IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 2mg

Air Fryer Chicken Drumsticks

by 4 Comments

Tasty and juicy air fryer chicken drumsticks are finger-licken good! A seriously easy weeknight dinner recipe that the whole family will love. Get the grilled crispy chicken skin and flavor without sweating over the grill.

plate of garnished air fryer drumsticks

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

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

Air fryers make cooking chicken to perfection so easy. Juicy chicken drumsticks in minutes. Not just chicken legs but Chicken Wings, Lemon Pepper Air Fryer Chicken Thighs, Air Fryer Bone-In Chicken Breasts, the options are endless!

Sure you could just enjoy a whole plate of air fryer chicken legs, you'll enjoy them even more with some of our delicious sides. My Southern Green Beans are my favorite side dish. Cheesy Scalloped Potatoes or a fresh Beet and Orange Salad pair perfectly with air fryer chicken.

crispy air fryer drumsticks in the air fryer basket

Ingredients and Tools Needed

A fresh package of chicken and a handful of spices. Cheap, easy, and delicious!

  • Chicken drumsticks
  • Garlic powder
  • Brown sugar
  • Smoked paprika
  • Thyme
  • Onion powder
  • Black pepper
  • Kosher salt
  • Fresh parsley
airfryer drumstick ingredients

Tools needed for this recipe

  • Air fryer
  • Quick read thermometer
  • A dish for marinating

How To Make Air Fryer Chicken Drumsticks

Preheat the oven to 400 degrees Fahrenheit. 

Add garlic powder, brown sugar, paprika, thyme, onion powder, black pepper, and kosher salt to the chicken and rub it all over the chicken drumsticks. Allow the drumsticks to marinate in the seasoning for 15-30 minutes.*

seasoned bowl of chicken drumsticks

Place the drumsticks into the air fryer basket in a single layer. Air fry for 12 minutes, 

seasoned chicken drumsticks in an air fryer basket

After 12 minutes, open the basket and flip the drumsticks. Cook for an additional 8-10 minutes.

cooked chicken in an air fryer basket

Remove from the air fryer basket and sprinkle with parsley. Serve and enjoy.

air fryed chicken drumsticks garnished with parsely

Tips For Perfect Crunchy Air Fryer Chicken Drumsticks & FAQs

  • For evenly cooked chicken, don't crowd the air fryer basket. Depending on your brand of air fryer, you may be able to add more or less chicken than this recipe calls for. It may be necessary to cook chicken legs in batches.
  • Allow the meat to rest a few minutes before eating, this will allow those yummy juices to reabsorb into the drumstick.
  • Pat the chicken dry before rubbing with the spice mixture will help it stick to the chicken and its skin.
  • This Lemon Pepper Seasoning or my Homemade Cajun Seasoning would also be delicious on these air fryer chicken legs.
  • Want a spicy kick? Add cayenne pepper, chili powder, or even buffalo sauce to add some punch.

Can you put raw chicken in an air fryer?

Absolutely! Because the air fryer reaches such a hot air temperature, there isn't any worry about bacteria from the raw chicken being left behind. As always, wash your air fryer basket after each use as well.

Can I bake chicken legs in the oven too?

Don't have an air fryer? You can still enjoy these juicy chicken legs. To bake in the oven, preheat to 400 degrees Fahrenheit and prepare the chicken legs as instructed. Place the chicken legs on a baking sheet and bake for 20-25 minutes. Turn the chicken legs halfway through to cook evenly.

plate of chicken drumsticks with a bite taken out

Storing leftovers

Refrigerator: Store leftover air fryer chicken legs in an airtight container in the refrigerator for 4-5 days.

Freezer: Before freezing, make sure the drumsticks have cooled completely. Place in an airtight container or freezer bag and freeze for up to 3 months.

Notes

  • The chicken drumsticks should reach an internal temperature between 170-175 degrees Fahrenheit. Use a meat thermometer to ensure the chicken is done. 
  • I like to allow my chicken drumsticks to sit at room temperature for just a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the chicken drumsticks beforehand, about 1-2 days, and refrigerate them until ready to cook.

Looking for more air fryer 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!

crispy air fryer drumsticks in the air fryer basket
Print Recipe
5 from 1 vote

Air Fryer Chicken Drumsticks

A seriously easy weeknight dinner recipe that the whole family will love. Get the grilled crispy chicken skin and flavor without sweating over the grill.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer chicken drumsticks
Servings: 4 servings
Calories: 507kcal
Author: Tanya

Ingredients

  • 8 Chicken drumsticks patted dry
  • 1 teaspoon Garlic powder
  • 1 teaspoon Brown sugar
  • 1 teaspoon Paprika
  • 1 teaspoon Thyme
  • ½ teaspoon Onion powder
  • ¼ teaspoon Black pepper
  • ¾ teaspoon Kosher salt
  • 1 tablespoon Fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Add garlic powder, brown sugar, paprika, thyme, onion powder, black pepper, and kosher salt to the chicken and rub it all over the chicken drumsticks. Allow the drumsticks to marinate in the seasoning for 15-30 minutes.*
  • Place the drumsticks into the air fryer basket in a single layer. Air fry for 12 minutes.
  • After 12 minutes, open the basket and flip the drumsticks. Cook for an additional 8-10 minutes.
  • Remove from the air fryer basket and sprinkle with parsley. Serve and enjoy.

Notes

  • The chicken drumsticks should reach a temperature between 170-175 degrees Fahrenheit. Use a quick read thermometer to ensure the chicken is done. 
  • I like to allow my chicken drumsticks to sit at room temperature for a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the chicken drumsticks beforehand, about 1-2 days, and refrigerate them until ready to cook.

Nutrition

Serving: 2g | Calories: 507kcal | Carbohydrates: 2g | Protein: 43g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 600mg | Potassium: 471mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 679IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg

Southern Tomato Sandwich

by 8 Comments

When it comes to the flavors of summer, you can't beat the simplicity of a Southern tomato sandwich. This sandwich is made with sliced ripe heirloom tomatoes and mayonnaise sandwiched between 2 slices of sandwich bread and finished with a touch of salt and freshly ground black pepper.

Close up image of a Southern tomato sandwich set on a white plate with fresh tomatoes and salt and pepper grinders in background

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

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

This iconic sandwich is a summer tradition, and everyone in the South waits for those tomatoes to ripen on the vines so we can enjoy our Southern tomato sandwiches at their very best.

A simple tomato sandwich really does make the best of seasonal produce, enjoying tomatoes when they are at their best. If it's the sweetest tomatoes you are after then I recommend buying at your local farmers market. Homegrown tomatoes are even fresher and can be picked straight from the vine.

I like to use sandwich bread and for my family, it has to be Duke's mayonnaise which has the best flavor.

If, like me, you enjoy a good sandwich, then try my Air Fryer Shrimp Po'Boy Sandwiches, Garlic Butter Cheese Steak Sandwiches, or my Shredded Italian Beef Sandwiches which all go down a treat on Game Day. For an easy grab-and-go breakfast, why not try my Freezer-Friendly Breakfast Sandwiches.

Four fresh heirloom tomatoes and salt and pepper grinders laid onto a marble surface

Is a tomato sandwich a Southern thing?

If you've grown up in the South, it's more than likely you'll have heard of, and regularly eaten a tomato sandwich. This simple sandwich is made by sandwiching tomato and mayonnaise between two slices of bread. This sandwich is popular all over the South, particularly on game day.

Ingredients

This recipe uses simple ingredients that most of you will have in your refrigerator at home. Here's what you will need for this recipe.  

  • Sandwich bread
  • Mayonnaise, store-bought or homemade
  • Heirloom tomato
  • Kosher salt
  • Freshly ground black pepper
Southern tomato sandwich ingredients

What's the best tomato for a sandwich?

I like to use heirloom tomatoes as they have a great flavor. If you can’t find an heirloom tomato, a beefsteak tomato will do just fine. 

When looking for tomatoes, I recommend either homegrown or farmer’s market tomatoes for this recipe, as they have the best flavor.

How to make Southern Tomato Salad 

This simple sandwich can be prepared in a matter of minutes using 3 simple ingredients and a little seasoning.

A white plate with two slices of sandwich bread, spread with mayonnaise

Spread about 1 tablespoon of mayonnaise on each slice of bread.

Top down image of white plate with 2 slices of sandwich bread spread with mayonnaise and sliced tomatoes on one half of the sandwich

Place the sliced tomato on the bread. Season the tomato slices with salt and pepper. 

Cut the sandwich in half if desired and enjoy.

Expert Tips

These tips will help you make the best sandwich: 

  • Make the sandwich fresh, that way, the juice from the tomatoes won't make the bread soggy.
  • For best flavor, use homegrown or farmer’s market tomatoes for this recipe.
  • When it comes to mayonnaise, we like to use Duke’s mayonnaise. Homemade mayonnaise is also a good choice.

Variations 

This southern tomato sandwich recipe can be easily adapted to suit your tastes. Here are a few ingredients you could also add to your sandwich.  

  • Sliced cheese, use any variety, cheddar, Gouda, and Swiss cheese would all work a treat.
  • Ham and tomato make a great flavor combination.
  • Add a slice of lettuce and some crispy bacon for the perfect BLT.
  • Spread on some Dijon mustard for a mustard mayo twist.
  • Add extra salad veggies like sliced cucumber or crispy lettuce.
  • Add fresh mozzarella cheese, and some basil leaves for an Italian-inspired sandwich.
Close up image of a Southern tomato sandwich set on a white plate with fresh tomatoes and salt and pepper grinders in backgroun

How to serve my Southern Tomato Sandwich  

This sandwich makes the perfect light lunch, and I like to serve it with a handful of my favorite chips or tortilla chips alongside.

Looking for more delicious recipes? Check these out:

FAQs:

Can you make sandwiches ahead of time?

These sandwiches are best made just before you are ready to serve them; that way the tomato juice won't soften the bread and make it soggy.

Should you salt tomatoes in a sandwich?

I always season tomatoes with a little salt just before serving, as it really helps bring out the flavor in the tomatoes.

What is the best type of bread to use in a sandwich?

I have used sliced sandwich bread as that's traditional in the South and the proportions just work. But you can use any variety of bread to suit your tastes; white, wholegrain, sourdough, rye, bread rolls, baguettes.

If you have tried this Southern Tomato Sandwich 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 a Southern tomato sandwich set on a white plate with some tortilla chips and fresh tomatoes and salt and pepper grinders in background
Print Recipe
5 from 4 votes

Southern Tomato Sandwich

Southern tomato sandwich made with sliced heirloom tomatoes and mayonnaise sandwiched between 2 slices of sandwich bread and finished with a touch of salt and freshly ground black pepper.
Prep Time5 minutes
Total Time5 minutes
Course: Bread, Sandwich, Snack
Cuisine: American
Keyword: Best southern tomato sandwich, easy southern tomato sandwich, Southern tomato sandwich
Servings: 1 sandwich
Calories: 348kcal
Author: Tanya

Ingredients

  • 2 slices sandwich bread
  • 2 tablespoon mayonnaise
  • 1 medium heirloom tomato sliced about ¼ inch thick
  • salt & pepper to taste

Instructions

  • Spread about 1 tablespoon of mayonnaise on each slice of bread. Place the sliced tomato on the bread.
  • Season the tomato slices with salt and pepper.
  • Cut the sandwich in half if desired, serve and enjoy.

Notes

  • If you can’t find an heirloom tomato, a beefsteak tomato will do just fine.
  • For best flavor, use homegrown or farmer’s market tomatoes for this recipe.
  • For best flavor, use your favorite mayo brand. We like to use Duke’s mayonnaise. Homemade mayonnaise is also a good choice. 

Nutrition

Calories: 348kcal | Carbohydrates: 30g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 422mg | Potassium: 356mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1043IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 2mg

Mayonnaise Biscuits

by 16 Comments

Mayonnaise Biscuits are made with only five ingredients and are ready to eat in under 30 minutes. These moist biscuits have a fluffy texture and are excellent served with the main course, as breakfast topped with an egg, or as an afternoon snack.   

mayonnaise biscuits in a bowl

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

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

Living in the South has made me love a good ol' biscuit. Years ago, I took an actual biscuit-making class from the best and learned how to make delicious biscuits from scratch. These mayo biscuits are slightly different from the classic biscuits, but they're just as delicious.

The star of these biscuits is the mayonnaise, giving the appropriate fat and flavor to these biscuits. They're quite easy and fast to make. Just mix the ingredients and bake.

What are mayonnaise biscuits?

Mayonnaise biscuits are a type of biscuit that contains mayonnaise as one of the main ingredients. This recipe keeps it simple with just five ingredients. Mayonnaise biscuits are often served with a variety of toppings, such as jelly or jam, or they can be eaten plain.

This great recipe will come in handy when you want to make quick and easy homemade biscuits. These delicious tender biscuits are wholesome and a great option to serve to your kids.    

ingredients for mayonnaise biscuits

Ingredients

These ingredients are pantry staples that you most likely already have at home. This easy recipe makes the BEST biscuits! There are only five ingredients combined to make a simple but tasty side dish. 

  • Self-rising flour 
  • Milk 
  • Mayonnaise 
  • Sugar 
  • Salt 

How to make mayonnaise biscuits

There are only a couple of steps to make these biscuits. You only need one bowl to stir the ingredients together. If you lay parchment paper on the baking sheet, you'll only have one dish to clean! 

Follow these steps to make this mayonnaise biscuits recipe you've ever tried. For the full recipe, see the card below.

Preheat the oven to 400 degrees Fahrenheit. 

batter for mayonnaise biscuits in glass bowl

Place all of the ingredients in a large bowl and mix just until combined.

mayonnaise biscuits on sheetpan

Use a large cookie scoop to drop the biscuits by spoonful onto a greased baking sheet.

baked mayonnaise biscuits on sheetpan

Bake for 12 minutes or until golden brown. 

jam spread on biscuits on plate with knife on side

Remove and serve with favorite toppings, like butter or jam.

Expert tips and variations

These biscuits can be altered to match your tastes and preferences. Here are some tips and tricks that will help make this easy biscuit recipe.   

  • I prefer to use Duke’s mayo for these biscuits, but any brand of mayonnaise will work. 
  • You can put these drop biscuits into muffin cups instead of on a baking sheet.  
  • Make sure the oven is nice and hot before putting the biscuits inside, as the heat will help the biscuits rise. 
  • Brush the tops with melted butter to make them golden brown. 
  • Whole milk is best because of the higher fat content.  
  • If you don’t have self-rising flour, you can use all-purpose flour. If you use all-purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of salt to it.

What can I add to these biscuits? 

Stir in some basic ingredients that will pump up your mayo biscuits. There are so many delicious options to choose from! Use these ideas to get started or choose your own.

  • Jalapenos
  • Cheese; goat cheese, fontina, parmesan cheese, cheddar
  • Green onions
  • Minced garlic or garlic powder
  • Herbs like parsley, thyme, sage, dill, rosemary
  • Bacon
  • Cinnamon sugar     
biscuits stacked on top of each other

Topping ideas  

The best part about these particular biscuits is that you can top them with sweet or savory ingredients. Choose what you're in the mood for, and go for it!

Here are some tasty options that you can try:

  • Jams
  • Marmalade
  • Butter compounds
  • Jellies
  • Apple butter
  • Blueberry compote
  • Strawberries
  • Whipped cream 

How to serve mayonnaise biscuits 

Mayonnaise biscuits are a southern tradition served by themselves or paired with other simple ingredients.

Cut them in half and make a classic sandwich with a fried egg, spinach, ham, asparagus, or sausage gravy.

You can pair them with main courses like smothered pork chops, air fryer bone-in chicken breasts, or marinated air fryer salmon. 

biscuits in bowl with jam on side

How to store 

Store: Keep leftover homemade biscuits in an airtight container or large freezer bag on the counter for three days or in the fridge for up to one week.

Reheat: There's no need to reheat the biscuits if they are stored on the counter. If you have them in the refrigerator, you can leave them on the counter to warm to room temperature before serving them.

Freeze: These mayonnaise rolls can easily be frozen to save for later. You can make a big batch and serve them with breakfast or dinner any day of the week.

To freeze them, lay the biscuits in a single layer on a sheet pan, freeze them for 30 minutes, and then place them in a gallon-size bag back in the freezer.  

FAQs

Do you need to add butter to mayonnaise biscuits?

Mayonnaise replaces the butter for the fat in this recipe, so there's no need to add butter.

Do you need to use a biscuit cutter for mayonnaise biscuits?

These biscuits are made with drop batter, which means you just need to spoon the dough onto the prepared baking sheet. There's no need for a biscuit cutter because the dough is not firm enough to use one.

Why are my biscuits dry?

The biscuits can get dry for two different reasons. They may not have enough liquid, or they were baked too long. The dough should be very moist, and you should check on the biscuits five minutes before you think they should be done as oven temperatures vary.

a basket of artfully arranged biscuits
Print Recipe
4.57 from 16 votes

Mayonnaise Biscuits

Mayonnaise Biscuits are tender and fluffy, made with only five ingredients, and are ready to eat in just under 30 minutes.
Prep Time10 minutes
Cook Time12 minutes
Course: Side Dish
Cuisine: American
Keyword: mayonnaise biscuits
Servings: 10 biscuits
Calories: 106kcal
Author: Tanya

Ingredients

  • 2 cups self-rising flour
  • 1 cup milk
  • 6 tablespoons Duke's mayonnaise
  • 1 teaspoon sugar
  • ⅛ teaspoon salt

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Place all the ingredients in a large bowl and mix just until combined.
  • Use a large cookie scoop to drop the biscuits by spoonful onto a greased baking sheet.
  • Bake for 12 minutes or until golden brown.
  • Remove and serve with favorite toppings, like butter or jam.

Notes

  • I prefer to use Duke’s mayo for these biscuits but any brand of mayonnaise should work.
  • If you don’t have self-rising flour, you can use all-purpose flour. If you use all-purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of salt to it.

Nutrition

Serving: 10g | Calories: 106kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 39mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Calcium: 34mg | Iron: 0.2mg

Southern Fried Apples

by Leave a Comment

My deliciously warming Southern Fried Apples are made with tart Granny Smith apples fried in a nutty brown butter with brown sugar and a warming blend of apple pie spice.

Pan with fried apples and a closeup of the apples on a wooden spoon and whole green apples set alongside

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

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

Fall always has me thinking about apples and spices and how I can combine them. The thing I love about these fried apples is just how versatile they are. These versatile fried apples make a great sweet option and taste great served alongside savory main dishes.

Apples pair beautifully with pork, making a great sweet side for a savory dish. However, I'm just as happy serving them as they are with a scoop of my favorite ice cream or whipped topping.

For this recipe, I chose to stray from most fried apples recipes and browned my butter before adding the remainder of the ingredients. This gives this quick dish an elevated depth of flavor. Feel free to skip browning the butter if you're in a hurry, but we find browning the butter well worth it.

What are Southern fried apples?

Southern fried apples are apples that have been cooked in butter with brown sugar and warm spices like ground cinnamon and a pinch of nutmeg. They can be served both sweet and savory.

Ingredients

Recipe ingredients for Southern fried apples including 3 green apples and other ingredients set out in bowls on a marble surface

You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.  

  • Unsalted butter
  • Brown sugar
  • Apple pie spice blend
  • Kosher salt
  • Granny Smith apples - You will need to peel, core, and slice the apples.

If you don't have apple pie spice, it's easy to make it yourself using the ground spices in your pantry. My Homemade Apple Pie Spice recipe is what I like to use.

How to make Southern fried apples 

Pan of melted brown butter

Melt butter in a large pan over low heat and cook gently, stirring occasionally, until the butter becomes brown and toasty (see image above). This should take about 8-10 minutes.

 I like to take this time to prepare my apples by peeling, coring, and slicing them. Just be sure to watch the butter to make sure it doesn't burn.

Recipe ingredients for fried apples set out in white bowls on a marble surface with apple peeler and corer set alongside

Add brown sugar, apple pie spice, and kosher salt to the browned butter and whisk until combined. Slowly add the sliced apples and stir to coat the apples in the spiced butter mixture. 

Pan of spiced melted brown butter
Pan with slices of raw apple covered in spiced brown butter

Cover the pan and cook on low heat, stirring occasionally, for 10-15 minutes, until the apples have softened. You will notice that the liquid has increased in the pan. 

Top down image of a pan with cooked Southern fried apples

Remove the lid, increase the heat to medium-high heat, and continue to cook for 3-5 minutes, stirring until the liquid has reduced about halfway and becomes syrupy. Remove from heat and serve immediately.

Pan with fried apples and a closeup of the apples on a wooden spoon

Expert Tips

These tips will help you make the best Southern fried apples you've ever tried. 

  • You can use peeled or unpeeled apples in this recipe; however unpeeled apples will take longer to cook.
  • The thinner the slices are cut, the quicker they will soften while cooking and vice versa.

Variations 

I love serving these deliciously sweet and spicy fried apples just as they are. However, this recipe is easily adapted to suit your tastes, and here are a few suggestions.  

  • Add a teaspoon of vanilla extract to the brown butter before adding the apples.
  • Alternatively, add a whole vanilla pod, split it in half first, and scrape the seeds into the butter along with the whole pod. Just remember to remove the pod before serving.
  • If you don't have apple pie spice, add some ground cinnamon and a pinch of nutmeg instead.
  • If using a sweeter apple, add a splash of lemon juice to balance the sweetness.
  • Swap the brown sugar for some runny honey.
White bowl of fried apples and a hand holding a spoon of apples

What type of apple is best for frying?

I use Granny Smith apples because they have a nice tart flavor and a firmer texture, making them ideal for cooking with as they hold their shape. You could also use Pink Lady apples. They are slightly sweeter but have a similar firm texture.

How to adjust this fried apple recipe  

This recipe serves four but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: Double the ingredients to make a large batch of fried apples. Just make sure to use a big enough pan or cast iron skillet. If you don't have a big sauté pan, you can use a large dutch oven instead.

Halve: If you're only serving one or two people and don't need as many servings, you can cut the ingredients in half.

Southern fried apples in a white bowl with a scoop of ice cream and a dessert spoon

How to serve Southern fried apples

These apples are great served just as they are for a quick dessert. I like to top the apples with a scoop of my favorite ice cream, whipped topping, or my Blender Whipped Cream.

They make a great filling for apple pies, crumbles or crisps. If you love cooked apple, try my Baked Air Fryer Apples, which is another great tasting recipe for fall.

Southern fried apples work just as well with savory dishes. Pork and apple make a great flavor combination, they make a great side for my Air Fryer Pork Chops or Mustard Glazed Air Fryer Pork Tenderloin.

Leftover fried apples are great for spicing up breakfast the day after, try topping waffles, pancakes and porridge.

How to store 

To refrigerate: Keep any leftover apples in an airtight container in the fridge for up to five days. You can reheat it in a small pan on the stove until warm all the way through.

To freeze: These fried apples can also be frozen. Allow to cool and place in a freezer-safe bag before storing in the freezer. Use within three months. I recommend undercooking the apples, so they don't become mushy when you thaw and reheat them.

To meal prep: This is a great recipe to prep ahead of time, then all you need to do is warm the apples through before enjoying them.

Pan with fried apples and a wooden spoon

FAQs:

When should I cut the apples?

Cut the apples just before you are ready to cook with them. This will stop the apples from oxidizing and turning brown.

How do I stop apples from turning brown?

If you have cut the apples, but don't have time to cook with them immediately, cover the raw apple in lemon juice to stop them oxidizing and turning brown. You then just need to rinse the lemon juice off the apple before continuing with the recipe.

Can I freeze fried apples?

Yes, once the apples have cooked, allow them to cool and place in an airtight container in the freezer for 3-6 months. Just be aware that the apples can become soft and break down once they have been frozen.

Does it matter if I use unsalted or salted butter?

I like to use unsalted butter with ¼ teaspoon of salt, if using salted butter simply leave the salt out.

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

Pan with fried apples and a closeup of the apples on a wooden spoon and whole green apples set alongside
Print Recipe
5 from 1 vote

Southern Fried Apples

Southern Fried Apples are made with tart Granny Smith apples, before being fried in brown butter, brown sugar and a warming blend of apple pie spice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: air fried apples, southern fried apples
Servings: 4
Calories: 380kcal
Author: Tanya

Ingredients

  • 8 tablespoon unsalted butter
  • ½ cup brown sugar packed
  • 2 teaspoon apple pie spice
  • ¼ teaspoon kosher salt
  • 3 Granny Smith apples peeled, cored and sliced - about 6 cups

Instructions

  • Melt butter in a large pan over low heat until the butter becomes brown and toasty. This should take about 8-10 minutes.
  • Add brown sugar, apple pie spice, and kosher salt to the browned butter and whisk until combined. Slowly add the sliced apples and stir to coat the apples.
  • Cover the pan and cook on low heat, stirring occasionally, for 10-15 minutes, until the apples have softened. You will notice that the liquid has increased in the pan.
  • Remove the lid and increase the heat to medium-high heat and continue to cook for 3-5 minutes, stirring until the liquid has reduced about halfway and becomes syrupy. Remove from heat. Serve with ice cream or whipped topping.

Notes

You can use peeled or unpeeled apples in this recipe. Unpeeled apples will take longer to cook.
The thinner the slices are cut, the quicker they will soften while cooking and vice versa. 
These apples are great alone for dessert or topped with ice cream. You could also serve them alongside your favorite dinner recipes.

Nutrition

Calories: 380kcal | Carbohydrates: 47g | Protein: 1g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 158mg | Potassium: 196mg | Fiber: 3g | Sugar: 41g | Vitamin A: 776IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

Homemade Apple Pie Spice Recipe

by Leave a Comment

Making your own homemade apple pie spice blend could not be easier. Simply combine ground cinnamon, cardamom, nutmeg, and allspice and store in an airtight container, ready to add flavor to all your favorite apple desserts.

Jar of apple pie spice mix with green apples and a tablespoon

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

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

As soon as the leaves start to turn on the trees, my thoughts turn to all things Fall, and that usually means one of two things, apples or pumpkin!

Today it's apple and my favorite apple pie seasoning blend which will add the flavors of fall to your favorite apple-based desserts.

It takes just minutes to blend the spices together, using spices that most of you will already have in your stores. Once blended it's ready to use wherever you need a hint of those warming spices!

How to make apple pie spice blend

This easy apple pie spice blend can be made in minutes and ready to use immediately.

Top down image of green apples, a small white bowl of mixed spices and a teaspoon

Add the spices to a small bowl and stir to combine.

A glass jar with a funnel attached and a cup of spice blend pouring in

Pour the spice blend into an airtight container or jar with a tight-fitting lid. It's ready to use straight away or store for later use.

What's in an apple pie spice blend?

  • Cinnamon
  • Cardamom
  • Nutmeg
  • Allspice

Most apple pie spice blends will include ground cinnamon, nutmeg, and allspice; however, I like to add ground cardamom. This results in a warming spice blend that has a real depth of both sweet and earthy flavors.

Small white bowl of spice blend with a wooden teaspoon and jars of spice alongside

Are there other spices I can include in apple pie spice?

When making your own spice blends, it all comes down to personal taste. Here are some suggestions of other ground spices that work really well with apples.

  • Ginger
  • Anise (which will add a touch of licorice)
  • Cloves (just a pinch - don't be too heavy-handed or it can taste medicinal)

How to store homemade apple pie spice

Depending on the freshness of your spices, this blend will keep well for 3 to 6 months, so for sure, make up a big batch so it's on hand to use. Once mixed, store it in an airtight container or jar in a cupboard so it's out of direct sunlight.

Don't keep spices in the fridge, as this can dull the flavors.

Close up of a jar of apple pie spice blend

How do you use it?

This is an adaptable spice, and once made, I find a whole host of uses for it.

It works well with apple-based desserts like apple pies, crisps, or crumbles. Try adding some to my Southern Fried Apples or my Baked Air Fryer Apples.

It also works well in baked goods, so add a touch of warming spice to your favorite cookie recipe.

Another favorite use is to whisk some through a pancake or waffle batter, even better if I'm serving with a side of stewed apples.

Or how about adding a spoon to the egg mix in my Air Fryer French Toast recipe? Serve with a topping of fresh blueberries and maple syrup for the perfect weekend breakfast dish.

Small white bowl filled with spice blend and a wooden spoon

Recipe Tips

  • Double, triple, or quadruple the recipe if you like.
  • Store in an airtight container for future uses. Keep at room temperature and out of direct sunlight.
  • Check that your spices aren't stale before making this spice blend. To test their freshness, rub a little of each between your fingers, and they should release an aroma.
  • I prefer to make smaller batches of spice blends, that way, they always taste fresh.
  • A funnel makes it easy to pour spices into a jar.

FAQs

Do I need to use all the spices?

This spice blend is easily adapted to suit your own tastes, if there is a flavor you don't enjoy, then simply leave it out or add another flavor.

How long do homemade spice blends last?

A lot comes down to using fresh ground spices to start with. Then once combined, the blend will store in an airtight container for up to 6 months.

More Seasoning Mixes

If you enjoy making your own seasoning mixes, here are some other recipes for you to try.

If you have tried this homemade apple pie spice 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 of a jar of apple pie spice blend
Print Recipe
No ratings yet

Homemade Apple Pie Spice

Making your own homemade apple pie spice blend could not be easier. Simply combine ground cinnamon, cardamom, nutmeg and allspice and store in an airtight container, ready to add flavor to all your favorite apple desserts.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: apple pie spice, DIY apple spice mix, homemade apple pie spice, how to make apple pie spice
Servings: 3 ounces
Calories: 26kcal
Author: Tanya

Ingredients

  • 2 tablespoon ground cinnamon
  • 2 teaspoon ground cardamom
  • 2 teaspoon ground nutmeg
  • 1 teaspoon ground allspice

Instructions

  • Mix ingredients in a bowl until combined. Store in an airtight container.

Notes

This recipe will yield roughly ⅓ cup of spice mix. Double, triple, or quadruple the recipe if you like.
Store in an airtight container for future use and keep it in a cupboard out of direct sunlight.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 50mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

Jamaican Cabbage Recipe

by 40 Comments

My Jamaican cabbage recipe is a family favorite recipe. Extra veggies are perfectly cooked, and the Scotch bonnet pepper adds a touch of heat, and a burst of fresh thyme, transforming the humble cabbage into something special.

Jamaican steamed cabbage in a bowl with serving spoon

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

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

My family loves cabbage, which I like to include in my family meal plans most weeks. This easy cabbage can be prepared and cooked in no time, making it a go-to recipe for busy weeknight dinners.

The addition of a Scotch bonnet pepper adds a nice fiery twist, elevating the flavor of the cabbage in this traditional Jamaican side dish.

This recipe is courtesy of my mother, who made us this flavorful dish weekly. We like to serve it along with our favorite Jamaican recipes, like oxtail or curry chicken.

What is Jamaican cabbage?

This authentic Jamaican cabbage recipe steams the cabbage with other vegetables, a Scotch bonnet pepper, and a few fragrant sprigs of fresh thyme. This is a stable side dish in Jamaican cooking, it uses ingredients that are not only easy to find in most stores but affordable too.

Ingredients

Jamaican steamed cabbage ingredients

You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.  

  • Head of cabbage - We typically use green cabbage for this recipe.
  • Carrots
  • Roma tomato
  • Yellow onion
  • Garlic
  • Green onions
  • Fresh thyme
  • Scotch bonnet pepper (or habanero pepper)
  • Water
  • Olive oil
  • Unsalted butter
  • Kosher salt
  • Freshly ground black pepper

How to make Jamaican steamed cabbage 

This simple side dish can be prepared, cooked, and on the table in less than 20 minutes, which makes this a winning side any day of the week. Here are the directions for making this easy 3-step dish. You can also print this out using the recipe card below.

Add all ingredients to a large pan over medium heat and cover with a lid. 

Jamaican cabbage ingredients in a skillet

Cook on medium heat for 10 minutes, stirring occasionally. 

Jamaican cabbage in a skillet with a glass lid

After 10 minutes, reduce the heat to low and continue to cook for an additional 5 minutes until the cabbage is soft and tender. Remove from heat and remove the stalks of thyme before serving.

Jamaican cabbage in a skillet

Expert Tips

These tips will help you make the best Jamaican steamed cabbage you've ever tried. 

  • The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes; for softer cabbage, cook for about 10-12 minutes.
  • This dish is best served immediately while it's still hot so the cabbage does not overcook.
  • If you don't like too much heat in your food, cut back on the Scotch bonnet pepper, or leave it out altogether. You can also use a milder chili pepper if you prefer, or substitute the pepper with habanero pepper.   
  • To keep the carrot thin, use a vegetable peeler to thinly slice the carrot.

Variations 

This steamed cabbage recipe can be easily adapted to suit your tastes. Here are a few suggestions to get you started.  

  • Adapt the heat level in your dish by adding or reducing the amount of Scotch bonnet pepper or simply leaving it out.
  • For those who like their food really spicy, add cayenne pepper or Tabasco sauce for a little extra heat.
  • Buy pre-cut cabbage to cut down on prep time.
  • A teaspoon of paprika adds a hint of smoky flavor to the cabbage.  
  • Add extra depth of flavor by adding 1-2 allspice berries.
  • Vary the vegetables and add some colorful bell peppers. 
  • Make it a one-pot meal by adding protein, like thinly sliced chicken, shrimp, or saltfish.
Closeup of Jamaican steamed cabbage

What kind of cabbage to use 

There are many different types of cabbage, and they can all work with this dish. I prefer green cabbage but use whatever cabbage you have on hand.

Some options include napa cabbage or red cabbage. They all have slightly different flavors and textures, so you can play with them to see which one you like best.

Napa cabbage is softer and milder, red cabbage is more bitter and crunchier, and green cabbage sits between the two.

It's worth noting that a softer napa cabbage will cook a little quicker, whereas a crunchy red cabbage will take a little longer, so adapt cooking times to suit the variety of cabbage you use.

Jamaican steamed cabbage in a bowl with serving spoon

How to adjust this steamed cabbage recipe  

This recipe serves six but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a large batch of this cabbage, double all the ingredients; just make sure to use a big enough pan or cast iron skillet. If you don't have a big sauté pan, you can use a large dutch oven instead.

Halve: If you're only serving one or two people and don't need as many servings, you can cut the ingredients in half. Keep an eye on the cooking time as it will cook faster when there's less cabbage in the pan.

What meat goes well with steamed cabbage? 

If you want to serve this tender cabbage recipe with your favorite protein, you can absolutely do so!

This easy side dish is versatile and also pairs well with pork chops, chicken, sausages, steaks, and rich and hearty stews.

It also works well with fish and vegetable-based dishes, and I've included some serving suggestions below.  

Jamaican steamed cabbage in a bowl with serving spoon

How to serve this steamed cabbage recipe  

Jamaican steamed cabbage is easy to make and can be served with a variety of different main dishes, including meat, fish and vegetable-based dishes.

Try it with my Jamaican Brown Stew Chicken, or Jamaican Rice and Peas.

It also makes a great low-carb alternative to rice when served alongside stews and curries.

If you love cabbage as much as I do, here are some other great cabbage side options to serve with dinner, including my fried cabbage, instant pot buttered cabbage, sweet and sour cabbage, or Jamaican corned beef and cabbage.

How to store 

To refrigerate: Keep any leftover cabbage in an airtight container in the fridge for up to three 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 meal prep: This is a great recipe to prep ahead of time; all you need to do is steam right before you're ready to eat. Slice the cabbage and prepare the other ingredients earlier in the day, then follow the instructions on the recipe card when ready to cook. 

Jamaican steamed cabbage in a bowl with serving spoon

FAQs:

How do you cut cabbage for steaming?

For this recipe, I prefer to slice the cabbage, but you can also shred or chop the cabbage. Keep in mind that thinner shredded or finely chopped cabbage will cook faster.

Should you wash cabbage before steaming?

I always rinse the outer layers of cabbage before chopping and cooking. Just be sure to shake off any excess water after rinsing.

Do you need to soak cabbage before steaming it?

There's no need to soak cabbage before you cook it. It will be slightly crunchier if it's not soaked beforehand.

How long does it take for cabbage to steam?

The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes; for softer cabbage, cook for about 10-12 minutes.

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

Jamaican steamed cabbage in a bowl with serving spoon
Print Recipe
4.79 from 42 votes

Jamaican Steamed Cabbage

Jamaican steamed cabbage is a family favorite. Extra veggies add crunch, the Scotch bonnet pepper adds a touch of heat, along with a burst of fresh thyme.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Jamaican
Keyword: Jamaican cabbage, Jamaican steamed cabbage
Servings: 6
Calories: 152kcal
Author: Tanya

Ingredients

  • ½ cabbage sliced, about 4 cups
  • 2 carrots peeled and sliced
  • 1 Roma tomato chopped
  • 1 yellow onion chopped
  • 4 cloves garlic chopped
  • 4 green onions chopped
  • 4 stalks thyme
  • ½ scotch bonnet pepper seeds and stem remove and chopped
  • 2 Tablespoons water
  • 2 Tablespoons olive oil
  • 4 Tablespoons unsalted butter
  • 2 teaspoons kosher salt or to taste
  • 1 teaspoons freshly ground black pepper or to taste

Instructions

  • Add all the ingredients to a large pan over medium heat and cover with a lid.
  • Cook on medium heat for 10 minutes, stirring occasionally.
  • After 10 minutes, reduce the heat to low and continue to cook for an additional 5 minutes, until the cabbage is soft and tender. Remove from the heat and remove the stalks of thyme before serving.

Notes

  • The longer you cook your cabbage, the more it will soften. It comes down to taste, so cook for 6-8 minutes for crunchier cabbage. For softer cabbage, cook for 10-12 minutes.
  • The heat in this cabbage side is easily adapted to suit tastes by adding or reducing the amount of Scotch bonnet pepper you add to the dish. If you don't like your food spicy, you can leave it out altogether.
  • To keep the carrot thin, use a vegetable peeler to slice the carrot thinly.
  • This recipe uses kosher salt. If using table salt, reduce the amount of salt suggested. 

Nutrition

Calories: 152kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 807mg | Potassium: 289mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3912IU | Vitamin C: 36mg | Calcium: 59mg | Iron: 1mg

Cheesecake Bites

by Leave a Comment

These adorable cheesecake bites are the perfect-sized treat. Served with a sweet strawberry topping, this is an easy dessert for any special occasion!

stacks of cheesecakes bites, one with a topping

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

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

Mini treats are always a huge hit! Convenient and shareable they become an easy choice for any occasion. If you like more bite-sized treats you'll love my Chocolate Cake Bites!

Prefer a savory bite-sized snack? Give these Air Fryer Steak Bites or Air Fryer Bacon Wrapped Shrimp a try. You won't be disappointed.

Stacks of cheesecake bites, one with a bite taken out

Ingredients and Tools Needed

cheesecake bite ingredients

Ingredients you'll need for cheesecake bites & strawberry topping

  • Graham cracker crumbs
  • Melted butter
  • Salt
  • Cinnamon
  • Cream cheese, room temperature
  • Greek yogurt, room temperature
  • Sugar
  • Egg
  • Vanilla extract
  • Lemon juice
  • Cornstarch
  • Water
  • Strawberries, halved

Tools you'll need for this recipe

  • Mini muffin tin x2
  • Mini cupcake liners
  • Mixing bowls
  • Measuring cups & spoons
  • Hand mixer
  • Food processor *optional for graham cracker crumbs

How to make Mini Cheesecake Bites

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon.

graham cracker crust mixture in a small glass bowl

Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.

Bake for 5 minutes, then remove from the oven to cool.

graham cracker crust mixture pressed into two mini muffin tins

Add softened cream cheese, greek yogurt, sugar, egg, vanilla extract, and lemon juice in a large bowl and beat until smooth and creamy. 

cheesecake filling in a large bowl

Drop 1 heaping tablespoon of the cream cheese mixture into each mini cupcake liner. 

cheesecake filling in 2 mini muffin tins

Bake for 15-20 minutes or until the center of the cheesecake is set.

chilled and finished cheesecake bites in 2 mini muffin tins

Let the cheesecake bites cool to room temperature. Then place them in the fridge to cool for at least 2 hours before serving. 

In a small bowl, mix the cornstarch and the water

small bowl of cornstarch and water mixed

Place the cornstarch mixture along with the remaining ingredients in a small saucepan over medium heat. 

cornstarch slurry and remaining ingredients in a sauce pan

Bring to a boil, then reduce the heat to low and simmer for about 6-7 minutes.

Let cool completely before using it as a topping for cheesecake.

strawberry topping cooked in a saucepan

Other topping options for Cheesecake Bites

The possibilities are truly endless! Here are some of my favorite toppings that would be perfect for these mini cheesecakes.

Can you freeze cheesecake?

Yes! Mini cheesecakes freeze very well. This is nice if you have to make cheesecake bites ahead of time for a party, and they'll still taste amazing.

Freeze cheesecake bites in an airtight container for up to 2 months. Freeze them without a topping; when you're ready to serve the cheesecake bites, allow them to thaw in the fridge overnight before topping and serving.

Serve cold to avoid having them fall apart.

stacks of mini cheesecake bites with strawberry topping

Do I need to cook these in a water bath?

Nope! Normally when you bake a cheesecake, it does call for a water bath. I love this recipe for the ease of baking them without a water bath. Simply baking in a mini muffin tin is all that's required.

How to store Cheesecake Bites

Store cheesecake bites in an airtight container in the fridge for 3-4 days. Avoid topping them if stored before serving. When you're ready to serve, top them with the strawberry topping.

When serving, do note that you'll want to place your cheesecake bites back in the fridge before they've been sat at room temperature for close to 2 hours. After 2 hours, cream cheese can start to grow bacteria.

stacks of cheesecake bites

Notes

  • You can use store-bought graham crackers crumbs or you can make your own.
  • Swap out the graham crackers for Oreos and make mini oreo cheesecakes.
  • When serving, do note that you'll want to place your cheesecake bites back in the fridge before they've been sat at room temperature for close to 2 hours. After 2 hours, cream cheese can start to grow bacteria.

Looking for more bite-sized 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!

stacks of cheesecakes bites, one with a topping
Print Recipe
No ratings yet

Cheesecake Bites

These adorable cheesecake bites are the perfect-sized treat. Served with a sweet strawberry topping, this is an easy dessert for any special occasion!
Prep Time20 minutes
Cook Time20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake bites
Servings: 24 servings
Calories: 83kcal
Author: Tanya

Equipment

Ingredients

Crust

  • ⅔ cup Graham cracker crumbs
  • 2 tablespoons Butter melted
  • 2 tablespoons Sugar
  • pinch Salt
  • pinch Cinnamon

Filling

  • 8 ounces Cream Cheese room temperature
  • ¼ cup Greek Yogurt room temperature
  • ¼ cup Sugar
  • 1 Egg room temperature
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Lemon juice

Topping

  • ½ tablespoon Cornstarch
  • 1 ½ tablespoon water
  • 1 pound Strawberries halved
  • ¼ cup Sugar
  • Juice of half a lemon

Instructions

Crust

  • Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon.
  • Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.
  • Bake for 5 minutes, then remove from the oven to cool.

Filling

  • Place all the ingredients for the filling in a large bowl and beat until smooth and creamy.
  • Drop 1 heaping tablespoon of the filling into each muffin liner.
  • Bake for 15-20 minutes or until the center of the cheesecake is set.
  • Let the cheesecake bites cool to room temperature. Then place them in the fridge to cool for at least 2 hours before serving.

Topping

  • In a small bowl, mix the cornstarch and the water
  • Place the cornstarch mixture along with the remaining ingredients in a small saucepan over medium heat.
  • Bring to a boil, then reduce the heat to low and simmer for about 6-7 minutes.
  • Let cool before using it as a topping for cheesecake.

Notes

  • You can use store-bought graham crackers crumbs or you can make your own.

Nutrition

Serving: 1g | Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 168IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 0.2mg

Sweet Potato Salad Recipe

by 3 Comments

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.    

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

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

We're all about sweet potatoes in our house, and I'm always looking for new and fun ways to use them. Traditionally, candied sweet potatoes, sweet potato pie, and sweet potato casserole always appear on our dining room table. But this salad right here is making a statement.

What is a sweet potato salad recipe?

This healthy potato salad recipe is the perfect way to use those extra sweet potatoes in your pantry or a great way to use fresh potatoes from the farmer's market. 

Roasting the sweet potatoes gives them a wonderful caramelized flavor that combines wonderfully with the crunchy bacon and red onions, sweet cranberries, salty feta cheese, and tangy vinegar dressing.

This dish is a delicious twist on traditional potato salad and one that your family will request again and again.

Ingredients

You can find the ingredients for this simple salad at your local grocery store or in your pantry. Here is a list of what you'll need.

Salad: 

  • Sweet potatoes 
  • Olive oil 
  • Salt 
  • Pepper 
  • Red onion 
  • Bacon 
  • Cranberries 
  • Feta cheese 

Dressing: 

  • Dijon mustard
  • Mayonnaise 
  • Honey 
  • Apple cider vinegar 
  • Salt 
  • Pepper 
  • Parsley 

How to make sweet potato salad

Preheat the oven to 400 degrees Fahrenheit. In a large bowl, toss the sweet potatoes with olive oil, salt, and pepper.

Place the sweet potatoes on a baking sheet. Bake for 15-20 minutes or until tender. 

While the potatoes are cooling, make the dressing. Add the dressing ingredients to a small bowl and whisk to combine.

In a large bowl, combine the roasted sweet potatoes, red onions, cooked bacon, dried cranberries, and crumbled feta. Pour the dressing over the salad and toss to combine. Top with fresh parsley if desired. 

Expert Tips

These tips will help you make the best warm salad that your whole family will love. 

  • Don’t over-roast the sweet potatoes, or they’ll be mushy. 
  • Squeeze some lemon juice over the top right before serving for a bright end note.
  • Cube the potatoes and then microwave them for a few minutes to cut down on the time in the oven and to help them cook all the way through.   

Variations 

This healthy sweet potato salad recipe can be adjusted to fit your tastes and preferences. Use these ideas or come up with your own! 

  • Use blue cheese crumbles or goat cheese instead of feta cheese.  
  • Exchange the sweet potatoes with butternut squash or another hard winter squash. 
  • Add seasonings like garlic powder, onion powder, or paprika.

Other ingredients to add 

You can add other ingredients and healthy veggies to this delicious side dish.

Here are some tasty options you can try:

  • Kale
  • Pumpkin seeds
  • Pistachios
  • Baby spinach
  • Avocados
  • Green onions
  • Shallots
  • Black beans
  • Red bell peppers
  • Yellow pepper
  • Sunflower seeds
  • Fresh cilantro
  • Cooked wild rice
  • Crunchy pecans or walnuts   

What are good dressings for sweet potato salad?  

This recipe uses a homemade honey mustard dressing that tastes amazing with these ingredients.

You can make a salad dressing with other ingredients or change it up and make a dressing with a creamy texture instead.

Here are some ideas to get you started: 

Creamy dressings: spicy ranch, avocado, Greek yogurt

Vinegar: balsamic vinegar, lemon juice, red wine vinegar, white wine vinegar, champagne vinegar, lime juice    

Oil:  avocado oil, grapeseed oil, sunflower oil, rapeseed oil

Flavorings: maple syrup, garlic, shallots

Can I make this salad in the air fryer?  

You can make this homemade potato salad in an air fryer. The great thing about air fryers is that they heat up quickly and cook food evenly.

To make this salad in the air fryer, cube the potatoes and lay them in a single layer in the basket or on a small sheet pan covered with parchment paper. Cook the potatoes until they're soft all the way through, then toss them with the other ingredients and salad dressing in a serving bowl. 

Enjoy warm or at room temperature.  

How to serve 

Serve this easy sweet potato salad with other side dishes like fried cabbage, dirty rice, or southern green beans.

You can also pair it with your favorite main dishes like smothered pork chops, air fryer turkey thighs, or a mushroom tart. 

How to store sweet potato salad 

Refrigerate: Store the leftover salad in an airtight container in the fridge for up to five days.

Reheat: This dish is even better the next day. You can eat cold sweet potato salad, or you can set it on the counter and allow it to come up to room temperature.

Freeze: This salad doesn't freeze well because when the sweet potatoes thaw, they're mushy and don't have much texture. The next time you want to eat this delicious salad, you can easily make it from scratch. 

FAQs

Can I make this salad with other types of potatoes?

Yes, you can make this salad with baby red potatoes, russet, or other firm white potatoes.

Why are the sweet potatoes in my salad hard?

If the cubed sweet potatoes are still hard in the middle, that means they didn't cook long enough to soften all the way through.

How can I make sweet potato salad spicy?

You can easily make this salad spicy by adding red pepper flakes, cayenne pepper, diced jalapenos, or spicy ranch dressing. If you use a spicy dressing, each person can choose if they want it spicy or not.

sweet potato salad in a serving bowl
Print Recipe
5 from 3 votes

Sweet Potato Salad Recipe

This Sweet Potato Salad Recipe is made with sweet potatoes, red onions, bacon, cranberries, feta cheese, and creamy honey mustard dressing.
Prep Time10 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: sweet potato salad
Servings: 4 people
Calories: 555kcal
Author: Tanya

Ingredients

  • 3 large sweet potatoes peeled and cubed
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • ¼ cup red onions thinly sliced
  • 5 slices bacon cooked and crumbles
  • ½ cup dried cranberries
  • ½ cup feta cheese crumbles

Dressing

  • 1 tablespoon dijon mustard
  • 1 tablespoon mayonnaise
  • 2 tablespoons honey
  • 1 ½ tablespoons apple cider vinegar
  • salt and pepper
  • fresh parsley for serving

Instructions

  • Preheat the oven to 400 degrees Fahrenheit. Toss the sweet potatoes with olive oil, salt, and pepper in a large bowl.
  • Place the sweet potatoes on a baking sheet. Bake for 15-20 minutes or until tender.
  • While the potatoes are cooling, make the dressing. Add the dressing ingredients to a small bowl and whisk to combine.
  • In a large bowl, combine the sweet potatoes, red onions, cooked bacon, dried cranberries, and crumbled feta. Pour the dressing over the salad and toss to combine. Top with fresh parsley if desired.

Nutrition

Serving: 4g | Calories: 555kcal | Carbohydrates: 75g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 36mg | Sodium: 1764mg | Potassium: 964mg | Fiber: 9g | Sugar: 31g | Vitamin A: 36271IU | Vitamin C: 7mg | Calcium: 178mg | Iron: 2mg

Homemade Italian Seasoning

by Leave a Comment

Homemade Italian Seasoning can be yours in minutes, you likely have all of these ingredients on hand already! No more fishing out multiple bottles of spices to create your weeknight dinner. Absolute time saver!

small white bowl of spices

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

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

Creating your own seasoning costs nothing but a few minutes of your time. Use Italian Seasoning on your next chicken or turkey dish! Not only is this seasoning very easy to make, Homemade All-Purpose Seasoning is also just as quick and SO delicious!

Looking for more homemade spices? Check out this awesome list of 9 Homemade Seasonings I've put together for you! Curious about how to use other dried herbs in your recipes? Here you'll find The Best Ways to Use Dried Herbs.

small jar filled with Italian seasoning labeled with tape

Ingredients and Tools Needed

Ingredients needed for this recipe

  • Basil
  • Dried Oregano
  • Crushed Dried Rosemary
  • Dried Thyme leaves
  • Black Pepper
  • Rubbed Sage

Tools needed for this recipe

  • Measuring spoons
  • Small bowl
  • Spoon for mixing
  • Small jar for storing

How to make Italian Seasoning

Mix ingredients in a bowl. Enjoy 🙂

ingredients mixed together in a white bowl

How to store homemade Italian Seasoning

Store your own homemade Italian seasoning the same way you'd store any store-bought seasoning mixes. Store in a cool dark spot, typically the spice cupboard where other spices are stored.

Depending on the amount of seasoning you've made a small or large mason jar will work perfectly. Don't have a mason jar? An empty spice jar with the label removed is a great way to reuse it.

Most importantly storing dried herbs in an airtight container will keep them fresh and tasty longer.

For more information on storing herbs, I've put together The Best Ways to Use Dried Herbs for you here.

Can I double this recipe?

Yes, please do!

Just make sure the container you've chosen is large enough and seals tightly.

small white bowl filled with spices

What is the main Italian seasoning blend?

You can still enjoy the wonderful flavors of your own Italian seasoning if you don't have all of the ingredients listed for this recipe. The combination of the following dried Italian herbs will still bring life to your dishes.

  • Oregano
  • Basil
  • Thyme
  • Rosemary

My recipe for Italian seasoning has black pepper added. We like the extra bite of flavor black pepper brings to this recipe. Other great additions are garlic powder and red pepper flakes.

Are there other spice blends I can include in Italian seasoning?

Yes! In addition to the ingredients in this recipe, you can add some other flavorful spices to boost it up a notch. Personalize this to your taste.

Spice: Add some warmth with red pepper flakes or cayenne pepper powder.
Garlic: If you love garlic, add garlic powder or dried minced garlic to this mixture.
Onion: Another flavor boost you can add is onion powder or dried minced onions.

Small jar filled with italian seasoning

Notes

  • Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.
  • Store in an airtight container for future uses. Keep it in a cupboard out of direct sunlight.
  • Make sure that your ingredients aren’t stale. Rub a little of each between your fingers, if they release an aroma they are good to use.

Looking for more seasoning recipes? Try these out:

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

small bowl with spices mixed together
Print Recipe
No ratings yet

Italian Seasoning

Homemade Italian Seasoning can be yours in minutes, you likely have all of these ingredients on hand already!
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning, spices
Cuisine: Italian
Keyword: Italian Seasoning
Servings: 0.5 Cup
Calories: 97kcal
Author: Tanya

Ingredients

  • 2 Tablespoons Basil
  • 2 Tablespoons Oregano
  • 1 Tablespoon Crushed Rosemary
  • ½ Tablespoon Thyme Leaves
  • ½ Tablespoon Black Pepper
  • ½ Tablespoon Rubbed Sage

Instructions

  • Mix the ingredients in a bowl. Enjoy 🙂

Notes

  • Double, triple, or quadruple the recipe if you like. Change the serving size in the recipe card below to modify the ingredients.
  • Store in an airtight container for future uses. Keep it in a cupboard out of direct sunlight.
  • Make sure that your ingredients aren’t stale. Rub a little of each between your fingers, if they release an aroma they are good to use.

Nutrition

Serving: 1teaspoon | Calories: 97kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 9mg | Potassium: 458mg | Fiber: 14g | Sugar: 1g | Vitamin A: 1371IU | Vitamin C: 16mg | Calcium: 473mg | Iron: 11mg

How to Cut Up a Whole Chicken

by Leave a Comment

This easy step-by-step guide will show you how to cut up a whole chicken perfectly in no time. With just a few cuts, you can quickly transform an entire chicken into smaller pieces that are perfect for any recipe.

raw cut up chicken pieces on parchment paper

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

Growing up, my family only used whole chickens for recipes mainly because we raised our own chickens but also because it was cheaper. 

Cutting your raw chicken is a great way to save money at the grocery store. Plus, you can break a chicken down in less than 10 minutes. 

My mom could break down a chicken in 5 minutes. 

It takes me about 8 minutes, but those 8 minutes save my family a ton of money. Plus, it's nice to have a variety of chicken pieces for dinner. 

Here's a quick and easy guide on how to break down a whole chicken:

Tools Needed:

You'll want to gather a few tools before you get started. There are some mandatory tools, and others are optional. 

raw chicken and tools needed to cut the chicken, like gloves, knife, kitchen shears
  • A sharp Chef's knife - the knife can be 6 inches or 8 inches, whichever feels comfortable in your hands. You want it sharp so it can easily cut through the skin and cartilage. I use a 6-inch chef's knife. 
  • Cutting board - the cutting board must be sturdy and shouldn't slip. Place the cutting board on a damp towel will help it stay in place. 
  • A large platter for placing chicken pieces - you'll want to set the pieces aside while you cut them. 
  • Paper towels - to dry the chicken before cutting it. 
  • Food-safe gloves (optional) makes it easier for me to grip the chicken, but I've cut plenty of chickens without them. 
  • Kitchen shears (optional) - may help cut through small bones and the breast bone. I find a sharp kitchen knife can do this with ease.

Ingredients Needed: 

You'll need a whole chicken. A 3-4 pound bird is a good starting point until you get the hang of cutting your own chicken.  

How to cut up a whole chicken

First, if your chicken is wrapped in plastic, remove the plastic. You'll want to do this step over an empty bowl or sink as the liquid may have accumulated in the package. 

Then, check the cavity of the chicken to ensure there aren't any giblets or plastic-wrapped giblets inside the chicken. Some chickens will not have any giblets, while others may have them. Remove it if you see it inside. Set the giblets aside. You can discard them or use them in recipes, like giblet gravy or stuffing. 

Pat the chicken dry, so it's easier to handle. 

hand reaching inside chicken cavity
hand drying chicken

Place the chicken on a sturdy cutting board, breast side up. 

Remove the wing tips from the chicken by cutting them off with the Chef's knife. 

cutting wing tips away from chicken

Set aside. These are great for making homemade chicken broth. 

Next, remove any additional fat you see around the chicken near the cavity. You can also remove the little nub at the bottom. 

Remove the legs 

Grab the chicken drumstick and slice the skin where the drumstick meets the breast, exposing the area under the skin.

Pull the leg away from the chicken and push it upward to pop the bone out of the socket. Cut around this bone and remove the chicken leg from the body, making sure to cut around the oyster, the little bit of the meat that sits closest to the spine.

chicken leg being cut off
bone on inside of chicken lef being popped out

* Tip - I find it easiest to hold the leg in my hand while I cut around the leg to remove it from the chicken. 

Repeat on the other leg. You have just cut chicken leg quarters. 

hand cutting chicken leg from chicken body
hand holding up chicken leg quarter

Once you have your chicken leg quarters, you can break these down further by separating the drumstick from the thigh. Turn the chicken leg, skin side down, and use your fingers to locate the ball joint between the thigh and drumstick. There will be a white line of fat at this point. Cut on the line to separate the drumstick from the thigh. Repeat with the other leg. 

Remove wings from the chicken

Next, remove the wings from the chicken breast by cutting around the skin to expose the shoulder joint. Cut through the joint to separate the wing from the breast. Repeat on the other side. 

To further break down the wings, feel for the joint between the drumette and the flat and cut through the joint. 

wing being cut into flats and drumettes

Remove the backbone from the breast

Lift the chicken, so it stands vertically on the cutting board, holding the backbone in your hand, with the opening facing upwards. Use the knife to cut through the skin and cartilage between the back and the breast bone. 

Once you get to the shoulder bones, you may need to use a little extra force to get them to separate. 

Once you have removed the backbone from the breast, set it aside. The backbone can be used to make stock. 

cutting the breast from the backbone
backbone and breast removed from each other

Cut the breast into two

Lay the breast on the cutting board, breast skin side up. Use the knife to slice the chicken breast's skin and meat vertically until you see the bone. Then use a chef's knife and place it over the chicken and apply pressure to cut/crack through the bone with the knife. 

slicing between skin and meat of chicken breast
cutting through chicken breast bone

Pro tip: You can break the breast down further by cutting horizontally through the center bone of the breast. This is perfect for getting equal-sized pieces of chicken. 

And there you have it, my friend, you just cut up a whole chicken. 

whole chicken pieces cut up

Clean up

Make sure to disinfect and sanitize any and everywhere your chicken has come in contact with. Wash your knife and cutting board and disinfect your sink and countertops. 

What to do with a whole cut-up chicken?

For the giblets:

If you're lucky enough to have giblets in your chicken, use them in recipes! Giblet gravy, stuffing, and dirty rice are a few of my favorite recipes using giblets. 

For the chicken back and wing tips

Make broth! Chicken broth is made from chicken meat and bone. You can use the raw chicken or roast the pieces first. Roasting the pieces of chicken before making the broth makes dark broth, which is incredibly flavorful. 

For the chicken pieces: Use them in your favorite recipe, but my all-time favorite way to make them is to roast them. Season them and roast them in a 425-degree oven for 35-40 minutes. You could also grill them, fry them, or chop them further and use them in dishes like curry chicken or brown stew chicken. 

I hope you found this tutorial helpful. Looking for more knife skill tutorials: Try these out

Expert tips:

  1. Cut through the skin before cutting, disconnecting any chicken pieces. Cutting through the skin will allow you to see the inside of the chicken and determine where to cut the chicken. 
  2. Cut through joints when removing the chicken wings and legs. You should not cut through bone until you have to cut through the carcass and breast bone. 
  3. Wash your kitchen tools with hot soapy water and disinfect your kitchen after cutting the chicken. 
raw cut up chicken pieces on parchment paper
Print Recipe
No ratings yet

How to Cut Up a Whole Chicken

This easy step-by-step guide will show you how to perfectly cut up a whole chicken in no time!
Prep Time10 minutes
Total Time10 minutes
Keyword: how to cut up a whole chicken
Author: Tanya
Cost: $5

Equipment

  • 1 Sharp Chef's Knife

Ingredients

  • 1 whole chicken patted dry

Instructions

  • Place the chicken on a sturdy cutting board, breast side up.
  • Remove the wing tips from the chicken by cutting them off with the Chef's knife.
  • Next, remove any additional fat you see around the chicken near the cavity. You can also remove the little nub at the bottom.
  • Grab the chicken drumstick and slice the skin where the drumstick meets the breast, exposing the area under the skin. Pull the leg away from the chicken and push it upward to pop the bone out of the socket. Cut around this bone and remove the chicken leg from the body, making sure to cut around the oyster, the little bit of the meat that sits closest to the spine. Repeat on the other leg
  • Once you have your chicken leg quarters, you can break these down further by separating the drumstick from the thigh. Turn the chicken leg, skin side down, and use your fingers to locate the ball joint between the thigh and drumstick. There will be a white line of fat at this point. Cut on the line to separate the drumstick from the thigh. Repeat with the other leg.
  • Next, remove the wings from the chicken breast by cutting around the skin to expose the shoulder joint. Cut through the joint to separate the wing from the breast. Repeat on the other side. To further break down the wings, feel for the joint between the drumette and the flat and cut through the joint.
  • Lift the chicken, so it stands vertically on the cutting board, holding the backbone in your hand, with the opening facing upwards. Use the knife to cut through the skin and cartilage between the back and the breast bone. Once you get to the shoulder bones, you may need to use a little extra force to get them to separate.
  • Lay the breast on the cutting board, breast skin side up. Use the knife to slice vertically through the chicken breast's skin and meat until you see the bone. Then use a chef's knife and place it over the chicken and apply pressure to cut/crack through the bone with the knife.

Notes

  • You can break the breast down further by cutting horizontally through the center bone of the breast. This is perfect for getting equal-sized pieces of chicken.
  • The backbone and wing tips are great for making homemade chicken broth.

Fried Cabbage Recipe

by 7 Comments

This Fried Cabbage Recipe is a delicious comfort food using sliced cabbage, a bit of salt, a pinch of sugar, and crushed red pepper flakes for a little heat. White cabbage is a humble vegetable but really packs a flavor punch when cooked with these other flavorful ingredients.

fried cabbage on white plate

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

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

We're big cabbage eaters in our house, and I'm always looking for new ways to make it. But this quick and easy fried cabbage recipe always tends to appear on our menu. It's so quick and easy and can be adapted any way you like. There are a variety of ways to use your extra cabbage, but this is one of the best!

What is fried cabbage?

Fried cabbage is cooking cabbage in a little fat until it's softened. The fat you choose is up to you, but I tend to go for either bacon fat or butter when making this dish.

This cabbage recipe is slightly crunchy, and you can easily make it southern-style cabbage by adding a smoky flavor, like adding bacon or smoked paprika. Once you take that first bite of this cabbage side dish, it will be your new favorite way to eat cabbage. 

Ingredients

ingredients with labels for fried cabbage recipe in small white bowls on a white background

You can find these simple ingredients in your local grocery store at almost any time. Here is what you will need for this recipe.  

  • Butter 
  • Head of cabbage 
  • Worcestershire sauce
  • Brown sugar 
  • Kosher salt 
  • Fresh ground black pepper 
  • Crushed red pepper flakes

How to make fried cabbage 

This simple side dish is only two steps and can be ready to eat in under 20 minutes. Here are the directions for making this dish. You can also print this out using the recipe card below.

butter melting in a hot pan

Melt butter in a large skillet over medium heat. 

spices added to the top of the shredded cabbage in the pan

Add cabbage, Worcestershire sauce, brown sugar, kosher salt, black pepper, and crushed red pepper flakes to the skillet and stir.

sautéing cabbage in a pan

Cook for 8-10 minutes until the cabbage is coated in butter and softens. Serve and enjoy.

Expert Tips

These tips will help you make the best southern-fried cabbage you've ever tried. 

  • The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes; for softer cabbage, cook for about 10-12 minutes.
  • Use a large frying pan in order to spread the cabbage in the pan. The cabbage will shrink and get smaller while it cooks.
  • This dish is best served immediately while it's still hot.
  • Add a splash of water or stock if the cabbage is cooking too quickly or if you want it nice and soft.    

Variations 

Here are some different ways to make this sautéed cabbage into your special dish. Try a few of these suggestions, depending on what you like best.  

  • Sauté some chopped onions and garlic before adding the cabbage.
  • Pour in some whisked eggs for a stir fry flair.
  • Add cayenne pepper or Tobasco sauce for a little extra heat.
  • Buy pre-cut cabbage to cut down on prep time.
  • Add crispy bacon, pancetta, or sausage for a rich and delicious flavor.  
  • Cook the cabbage in bacon grease.
  • For extra flavor, stir in chopped yellow onion, minced garlic, or garlic powder.  
  • Add a little apple cider vinegar to offset the bitterness of the cabbage.  
  • Sprinkle in some smoky paprika.    
serving fork and spoon in a pan of fried cabbage

What kind of cabbage to use 

There are many different types of cabbage, and they can all work with this dish. I prefer green cabbage but use whatever cabbage you have on hand.

Some options include napa cabbage, green cabbage, or red cabbage.

They all have slightly different flavors and textures, so you can play with them to see which one you like best.

Napa cabbage is softer and milder, red cabbage is more bitter and crunchier, and green cabbage is between these two.   

How to adjust this fried cabbage recipe  

Depending on your preferences, you can easily adjust this sautéed cabbage recipe to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a large batch of this pan-fried cabbage, double all the ingredients. Make sure to use a big enough pan or cast iron skillet. If you don't have a big sauté pan, you can use a large dutch oven instead.

Halve: If you're only serving one or two people and don't need as many servings, you can cut the ingredients in half. Keep an eye on the cooking time as it will cook faster when there's less cabbage in the pan.

shredded cabbage on a white plate

What meat goes well with fried cabbage? 

If you want to serve this tender cabbage recipe with your favorite protein, you can absolutely do so!

This easy side dish pairs well with pork chops, chicken breasts, sausages, or spice-rubbed steak.

It's totally up to you and your family's tastes and preferences.  

How to serve this fried cabbage recipe  

Southern fried cabbage is an easy recipe to make and can be served with many different types of main dishes like juicy air fryer turkey thighs, air fryer tilapia, steak with garlic herb butter, or air fryer cornish hens.    

Some other cabbage options to serve with dinner include instant pot buttered cabbage, sweet and sour cabbage, or Jamaican corned beef and cabbage.

cabbage on a white plate with a fork next to a blue napkin

How to store 

To refrigerate: Keep any leftover cabbage in an airtight container in the fridge for up to five 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 meal prep: This is a great recipe to prep ahead of time and fry right before you're ready to eat. Slice the cabbage and prepare the other ingredients. When you're ready to cook, follow the instructions on the recipe card. 

FAQs:

How do you cut cabbage for frying?

For this recipe, I prefer to chop the cabbage. I find that the butter sticks to the cabbage better. You can also shred the cabbage. Keep in mind that the thinner shredded or small chopped cabbage will cook faster.

Should you wash cabbage before frying?

I rinse the outer layers of cabbage before chopping and frying. Be sure to dry the cabbage after rinsing it in water.

Do you need to soak cabbage before frying it?

There's no need to soak cabbage before frying it. It will be slightly crunchier if it's not soaked beforehand.

Should you blanch cabbage before frying?

No need to blanch the cabbage before frying.

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

overhead view of cabbage on a white plate with a fork next to a blue napkin
Print Recipe
4.80 from 5 votes

Fried Cabbage Recipe

This Fried Cabbage Recipe is a delicious comfort food using sliced cabbage, a bit of salt, a pinch of sugar, and crushed red pepper flakes for a little heat.
Prep Time5 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: fried cabbage
Servings: 4 servings
Calories: 83kcal
Author: Tanya

Ingredients

  • 3 tablespoons unsalted butter
  • 6 cups chopped green cabbage
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper flakes

Instructions

  • Melt butter in a large skillet over medium heat.
  • Add cabbage, Worcestershire sauce, brown sugar, kosher salt, black pepper, and crushed red pepper flakes to the skillet and stir.
  • Cook for 8-10 minutes until the cabbage is coated in butter and softens. Serve and enjoy.

Notes

The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes. For softer cabbage, cook for about 10-12 minutes.

Nutrition

Calories: 83kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 931mg | Potassium: 44mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.3mg

Smothered Pork Chops

by 5 Comments

Seasoned and seared perfectly, these bone-in Pork Chops are tender, smothered in rich onion gravy, and done in 30 minutes! Serve with creamy mashed potatoes or fluffy rice.

smothered pork chop on a plate with a fork and bite taken out

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

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

This recipe is an inspiration from childhood, pork chops and gravy with Creamy Garlic Mashed Potatoes and either green beans or corn. Don't forget to soak up that leftover gravy lingering on your plate! Whip up some soft Air Fryer Dinner Rolls to serve with pork chops with gravy.

A true easy weeknight recipe you'll want to make again and again.

I use a hot cast-iron pan to get the perfect sear on these pork chops, but feel free to use any large skillet you have. Ready in less than 30 minutes, these pork chops are perfect for any night of the week.

cast iron pan with three pork chops

Ingredients and Tools Needed

ingredients for smothered pork chops with labels on it

Ingredients you'll need are:

Tools you'll need are:

  • Sheet pan
  • Whisk
  • Spatula
  • 12-inch skillet or cast iron skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Meat thermometer

How to make Pork Chops in Onion Gravy

Add kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika in a small bowl and mix until combined. Pat pork chops dry and season pork chops on both sides.

Three seasoned pork chops on a paper towel

Heat olive oil in a large skillet over medium-high heat. Add pork chops and brown on both sides, about 4-5 minutes per side. 

three pork chops seared in a cast iron pan

Remove pork chops from heat and let the chops rest while you make the gravy. 

Decrease the heat to medium and add butter and onions to the skillet. Use a wooden spoon to sauté the onions until softened, for about 5-7 minutes, deglazing the pan by removing any brown bits from the bottom.

Add garlic and cook for an additional minute. 

caramelized onions in a cast iron pan

Sprinkle the flour over the onions and garlic in the pan and stir for about one minute. 

onions and flour in a cast iron pan

Slowly pour the chicken broth into the pan while stirring. Allow the mixture to cook for about 8-10 minutes, occasionally stirring, until it has thickened slightly. Pour in the heavy cream and stir. 

gravy in a cast iron pan
cream being added to the gravy in a cast iron pan

Add the pork chops back to the skillet and cover them with the gravy. Continue to cook pork chops for about 3-4 minutes until the pork chops reach an internal temperature of 145 degrees Fahrenheit. 

pork chops in gravy in a cast iron pan

Remove from heat and serve. 

pork chops covered in gravy in a cast iron pan

What to serve with Smothered Pork Chops

While the star of the show is our creamy gravy-smothered pork chops, what to serve it with is just as important.

How to know when your pork chops are done

A meat thermometer will give the best indication of when the pork chops are perfectly cooked.

The internal temperature for perfectly juicy and tender pork chops should be a minimum of 145 Fahrenheit. This also goes for any other cut of pork except ground pork and is true for bone-in pork chops and boneless pork chops.

If cooked to the typical 160 Fahrenheit, your pork chops may not be as tender and juicy. Do note that only ground pork should be cooked at 160 Fahrenheit.

pork chops in a cast iron pan ready to be served

Gravy variations

  • Mushrooms: In addition to onions and garlic, including mushrooms in your gravy will add another layer of delicious flavor.
  • Spice: Add a pinch of Cayenne pepper for a bit of spice.
  • Extra caramelized onions: Sauté your onions until dark golden brown to release those sweet umami flavors onions have.

Picking out a Pork Chop

For this recipe, I have used a Rib Chop. This will be the most tender of the pork chops to choose from.

Bone-in or Boneless Pork Chops? While all delicious, a bone-in chop will yield more flavor. A nice fat marbling will also provide more flavor. Fat = Flavor!

Rib Chop or Center Loin Chop, Bone-in: Tender & thick. Approx 1 inch thick.

Loin Chops: A leaner cut of pork. May not yield as much flavor as a bone in chop.

Storing leftover Smothered Pork Chops

Refrigerate pork chop in gravy in an airtight container for 3-4 days.

pork chop with gravy on a plate over rice

Notes

  • The pork chops will not be done once they are browned. They should finish cooking in the gravy. 
  • Use a quick-read thermometer to ensure the pork has reached an internal temperature of 145 degrees Fahrenheit. Overcooked pork can result in rubbery meat. 
  • I use center-cut rib chops that are all-natural. Using all-natural or organic chops will allow your pork chops to brown nicely. You can also sub with loin chops or boneless chops.

Looking for more delicious recipes? Try these out:

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

pork chop with gravy on a plate over rice
Print Recipe
5 from 3 votes

Smothered Pork Chops

Seasoned and seared perfectly in a hot cast iron pan these bone-in Pork Chops are tender, smothered in rich onion gravy, and done in 30 minutes! Serve with creamy mashed potatoes or fluffy rice.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Southern
Keyword: Smothered Pork Chops
Servings: 4 servings
Calories: 507kcal
Author: Tanya

Equipment

Ingredients

  • 2 teaspoons Kosher salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Onion Powder
  • 1 teaspoon Poultry seasoning
  • ½ teaspoon Smoked paprika
  • 3 Bone-in rib pork chops 1 inch thick, patted dry (about 2 lbs.)
  • 2 tablespoons Olive oil
  • 3 tablespoons Butter
  • 1 Yellow onion halved and sliced
  • 2 Garlic cloves chopped
  • ¼ cup All purpose flour
  • 1 ½ cups Chicken broth
  • ½ cup Heavy cream

Instructions

  • In a small bowl, add kosher salt, black pepper, onion powder, poultry seasoning, and smoked paprika and mix until combined. Sprinkle the seasoning over both sides of the pork chops.
  • Heat olive oil in a 12-inch skillet over medium-high heat. Add pork chops and brown on both sides, about 4-5 minutes per side.
  • Remove pork chops from heat and set aside on a plate.  Decrease the heat to medium and add butter and onions to the skillet. Use a wooden spoon to sauté the onions until softened, about 5-7 minutes, deglazing the pan in the process by removing any brown bits from the bottom. Add garlic and cook for an additional minute.
  • Sprinkle the flour over the onions and garlic in the pan and stir for about one minute.
  • Slowly pour the chicken broth into the pan while stirring. Allow the mixture to cook for about 8-10 minutes, occasionally stirring, until it has thickened slightly. Pour in the heavy cream and stir.
  • Add the pork chops back to the skillet and cover them with the gravy. Continue to cook the pork chops, for about 3-4 minutes, until the pork chops reach an internal temperature of 145 degrees Fahrenheit.
  • Remove from heat and serve. 

Notes

  • The pork chops will not be done once they are browned. They should finish cooking in the gravy. 
  • Use a quick-read thermometer to ensure the pork has reached an internal temperature of 145 degrees Fahrenheit. Overcooked pork can result in rubbery meat. 
  • I use center-cut rib chops, that are all-natural. Using all-natural or organic chops will allow your pork chops to brown nicely. You can also sub with loin chops or boneless chops.
 

Nutrition

Serving: 1Pork Chop | Calories: 507kcal | Carbohydrates: 11g | Protein: 29g | Fat: 38g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.5g | Cholesterol: 146mg | Sodium: 1638mg | Potassium: 558mg | Fiber: 1g | Sugar: 3g | Vitamin A: 849IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 2mg

Creamy Carrot and Lentil Soup

by 1 Comment

A creamy and hearty meatless soup! This Carrot and Lentil Soup is protein-packed and full of flavor. It works well as a side or main dish. Budget-friendly and naturally Vegan!

overhead of two bowl of carrot and lentil soup with cilantro garnish and two spoons

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

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

An absolutely delicious bisque-like soup made in one pot! Start the soup season with this carrot soup and a side of crusty bread. Create a big batch to share with family and friends, and let the warm spices distract you from the Fall chill outside. You'll impress everyone, and they'll be coming back for more.

Serve Carrot and Red Lentil Soup alongside Air Fryer Bone-In Chicken Breasts and a Cranberry Pecan Apple Salad. If this meal doesn't scream fall I don't know what does.

overhead of a bowl of carrot and lentil soup with cilantro garnish and two spoons

Ingredients and Tools Needed

ingredients for carrot and lentil soup

Ingredients you'll need for Carrot and Red Lentil Soup:

  • Olive oil
  • Carrots
  • Shallots
  • Fresh Ginger
  • Ground Cumin
  • Ground Cinamon
  • Paprika
  • Vegetable broth
  • Dried red lentils
  • Coconut milk
  • Salt and black pepper to taste
  • Fresh Cilantro for serving

Tools you'll need are:

  • Immersion blender
  • Large pot or dutch oven
  • Wooden spoon

How to make Carrot and Lentil Soup

Heat the olive oil in a large pot over medium heat. Add the carrots, shallots, and ginger, and cook until the carrots start to soften.

carrots, shallots, and ginger in a large pot

Add the spices and cook until fragrant stirring occasionally, about 2-3 more minutes.

carrot, shallots, ginger and spices in a large pot

Then add the vegetable broth and lentils. Bring to a boil and simmer for 20 minutes or until lentils and carrots are tender.

vegetable broth and lentils added to a large pot

Use an immersion blender to puree the soup until creamy. Alternatively, transfer to a high-speed blender. Remember to let steam escape the blender while blending the soup.

soup blended with an immersion blender

Return the soup to the pot and stir in the coconut milk. Add water to thin the soup if necessary. Season with salt and pepper to taste.

finished soup being stirred with a wooden spoon

Can you freeze Carrot Lentil Soup?

Of Course! Making a large batch to save for later? Or do you need to portion out individual servings? This soup freezes very well.

Before freezing, allow the carrot red lentil soup to cool to room temperature. Freeze soup in an airtight container for up to 3 months.

Thaw completely before reheating and serving.

What to serve with Carrot and Lentil Soup

While this wonderful recipe is hearty and absolutely delicious, serving it with crusty bread or warm naan bread will bring it full circle. Use the bread to soak up the leftover bits in the bottom of your bowl.

overhead of two bowl of carrot and lentil soup with cilantro garnish and two spoons

Do lentils need to be soaked for carrot and lentil soup?

Nope! For this Carrot and Red Lentil Soup recipe soaking the red lentils is unnecessary. While rinsing them off before adding them to the lentil soup is okay.

How to garnish Carrot soup with red lentils

Top off the finished carrot and lentil soup with a couple of swirls of coconut milk and freshly chopped cilantro.

Additional garnishes you may love are:

  • Croutons
  • Chilli flakes
  • Fresh Parsley
  • Plain yogurt or greek yogurt
  • Drizzle of olive oil
overhead of two bowl of carrot and lentil soup with cilantro garnish and two spoons

Looking for more tasty recipes? Try these out:

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

overhead of a bowl of carrot and lentil soup with cilantro garnish and two spoons
Print Recipe
5 from 1 vote

Creamy Carrot and Lentil Soup

A creamy and hearty meatless soup! Protein packed and full of flavor, it works well as a side or main dish. Budget-friendly and naturally Vegan! You'll impress everyone and they'll be coming back for more.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Main Course, Side Dish, Soup
Cuisine: American
Keyword: Carrot and Lentin Soup
Servings: 4 People
Calories: 351kcal
Author: Tanya

Equipment

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Pound Carrots Sliced
  • 2 Shallots Thinly sliced
  • 1 inch Ginger Peeled and grated
  • 1 teaspoon Cumin
  • ¼ teaspoon Cinnamon
  • ½ teaspoon Paprika
  • 4 cups Vegetable broth
  • ⅔ cup Dried red lentils
  • 1 cup Coconut milk Canned, shake first.
  • Salt and pepper to taste
  • Cilantro for serving

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the carrots, shallots, and ginger, and cook until the carrots start to soften.
  • Add the spices and cook until fragrant, about 2-3 more minutes.
  • Add the vegetable broth, and lentils. Bring to a boil and simmer for 20 minutes or until lentils and carrots are tender.
  • Use an immersion blender to puree the soup until creamy. Alternatively, transfer to a high-speed blender. Remember to let steam escape the blender while blending the soup.
  • Return the soup to the pot and stir in the coconut milk. Add water to thin the soup if necessary. Season with salt and pepper to taste.

Notes

  • You don't need to soak the red lentils for this recipe. Just rinse and add them to the recipe. 
  • Choose your favorite soup toppings, like croutons, chili flakes, fresh parsley, yogurt, or a drizzle of olive oil. 
  • Serve with nice crusty bread or naan bread. 

Nutrition

Serving: 1cup | Calories: 351kcal | Carbohydrates: 36g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1038mg | Potassium: 838mg | Fiber: 13g | Sugar: 9g | Vitamin A: 19587IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 5mg

Easy Dirty Rice Recipe

by 2 Comments

A deliciously seasoned side dish packed with flavor and easy to prepare in one pot! Don't let this Dirty Rice fool you, it's substantial flavor and ingredients could make this a hearty main dish as well. Packed with the holy trinity, robust flavor, ground sausage, and chicken livers, your guests will surely love it!

large white bowl of dirty rice

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

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

Combine the Holy Trinity and other Cajun seasonings to this one-pot wonder. This dish is a perfect stand-alone one-pot dinner or a delicious side to Fried Catfish! This will be the best dirty rice your family has.

This recipe has been one of our favorites for years because of its authentic taste. Authentic dirty rice has chicken livers and/or gizzards in addition to ground pork. Feel free to change up the meats in this recipe to your liking. I tend to stick with this version for my family and friends.

If you love this dish, try our Instant Pot Cajun Dirty Rice or Creamy Cajun Chicken Pasta (Instant Pot)!

white pot of dirty rice with wooden spoon

Ingredients and Tools Needed

Ingredients you'll need

  • Ground Pork Sausage - ground beef can be used as a substitute
  • Chicken Livers - finely chopped or minced chicken livers
  • Onion
  • Celery Stalks
  • Green bell pepper
  • Garlic
  • Creole Seasoning - If you don't have access to creole seasoning, try our Homemade Cajun Seasoning.
  • Dried Thyme
  • Worcestershire Sauce
  • Hot Sauce
  • Long Grain White Rice
  • Beef Broth
  • Water
  • Bay Leaf
  • Fresh Parsley

Tools you'll need

  • Large pot or large dutch oven with lid
  • Meat chopper (optional but well worth it)
  • Knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden Spoon
  • Fork
dirty rice ingredients

How to make this Dirty Rice recipe

Add pork sausage and chicken livers to a large pot over medium heat and sauté until the meat has browned. I use a meat chopper to get the meat nice and ground.

Add the onion, celery, green bell pepper, minced garlic, Creole seasoning, dried thyme, Worcestershire sauce, and hot sauce. Stir and cook until onions and bell peppers have softened a bit, about 2-3 minutes.

large pot with sauteed meat and celery

Add rice, beef broth, and water and stir with a wooden spoon, ensuring all brown bits are removed from the bottom. Place bay leaf on top of the mixture.

Bring the mixture to a simmer. Once it begins to simmer, reduce heat to low and cover the pot with a tight-fitting lid.

Allow to cook for 18 minutes over low heat, then remove the pot from heat. Leave the lid on the pot for an additional 5 minutes.

large pot with rice, broth, meat and bay leaf

Open the lid and remove the bay leaves. Add chopped parsley and fluff the rice with a fork. Serve and enjoy.

finished pot of dirty rice with fresh parsley on top

What to serve with Dirty Rice

Is a one-pot meal not enough? Try these yummy additions to serve alongside Dirty Rice

What is the Holy Trinity?

Onion, Green bell peppers, and Celery are known as the holy trinity in Cajun or Creole cooking. These three ingredients are a base for many Creole dishes.

How to store leftover Dirty Rice

Store leftover dirty rice in the refrigerator for 5-6 days in an airtight container.

Freeze dirty rice in a freezer Ziploc bag or airtight container for up to 3 months. Allow the rice to cool before storing it in the freezer.

Turn leftover dirty rice into stuffed peppers! Hollow out bell peppers, cut them in half, and fill them with 1 cup of dirty rice. Sprinkle some cheese on top and bake at 350 for 20-30 minutes until the peppers have softened and the cheese is melty.

Why do they call it Dirty Rice?

Dirty rice, cajun rice, or rice dressing are all a variety of the same rice dish. The dirty name comes from the rice's color when paired with finely ground meat.

Cajun rice or rice dressing is usually made with ground beef, venison, or pork, whereas dirty rice can contain organ meats, like chicken livers or gizzards, such as this recipe.

Notes

  • If you’re not a fan of livers, feel free to replace them with ground beef or ground turkey. Please note that the chicken livers give an authentic tasting dirty rice. 
  • If you're looking for a healthier version, replace the ground pork with ground turkey, and swap out white rice for brown rice.

Looking for more rice recipes? Try these out:

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

large white bowl of dirty rice
Print Recipe
5 from 1 vote

Easy Dirty Rice Recipe

A deliciously seasoned side dish, packed with flavor and easy to prepare in one pot! Don't let this Dirty Rice fool you, it's substantial flavor and ingredients could make this Dirty Rice a hearty main dish as well.
Prep Time15 minutes
Cook Time40 minutes
Course: Main Course, Side Dish
Cuisine: Southern
Keyword: Dirty Rice
Servings: 8 servings
Calories: 394kcal
Author: Tanya

Ingredients

  • 1 pound ground pork sausage
  • ½ pound chicken livers finely chipped
  • 1 large onion chopped
  • 2 stalks celery chopped
  • ½ green bell pepper chopped
  • 1 tablespoon garlic minced
  • 1 tablespoon creole seasoning
  • 1 teaspoon thyme dried
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon hot sauce
  • 2 cups long grain white rice rinsed
  • 1 ¼ cup beef broth
  • 1 cup water
  • 1 bay leaf
  • ¼ cup fresh parsley chopped

Instructions

  • Add pork sausage and livers to a large pot over medium heat and sauté, until the meat has browned.
  • Add the onion, celery, green bell pepper, minced garlic, Creole seasoning, dried thyme, Worcestershire sauce, and hot sauce. Stir and cook until onions and bell peppers have softened a bit, about 2-3 minutes.
  • Add rice, beef broth, and water and stir with a wooden spoon, ensuring all brown bits are removed from the bottom. Place bay leaf on top of the mixture.
  • Bring the mixture to a simmer. Once it begins to simmer, reduce the heat to low and cover the pot with a tight-fitting lid. Allow to cook for 18 minutes over low heat, then remove the pot from heat. Leave the lid on the pot for an additional 5 minutes.
  • Open the lid and remove the bay leaves. Add chopped parsley and fluff the rice with a fork. Serve and enjoy.

Notes

  • If you’re not a fan of livers, feel free to replace them with ground beef or ground turkey. Please note that the chicken livers give an authentic tasting dirty rice. 

Nutrition

Serving: 1cup | Calories: 394kcal | Carbohydrates: 41g | Protein: 18g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 139mg | Sodium: 605mg | Potassium: 394mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3691IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 4mg

Juicy Air Fryer Turkey Thighs

by 4 Comments

It's so easy to cook these juicy turkey thighs in the air fryer! Beautifully seasoned with crispy skin and done in 30 minutes.

Air fried turkey thigh on a plate with green beans and a fork

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

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

Crispy skin turkey and a juicy center are what we all want in a turkey thigh. Rub on these wonderful creole spices and it's soon to be the star of your family's dinner!

Add this to your air fryer Thanksgiving recipes too. Perfect for a new couple or a single person. You don't have to prepare a traditional oven-roasted turkey to enjoy Thanksgiving dinner. Nor do you have to spend hours tending to an entire turkey and sharing oven space with other yummy dishes.

Pair air-fried turkey thighs with Cheesy Scalloped Potatoes and Smothered Green Beans. Round it out with Easy Cornbread Muffins and for dessert, a Sweet Potato Bundt Cake. Don't think you have to wait until November to enjoy all of these dishes, air fryer turkey can be enjoyed all year round for as long as your air fryer is working!

plate of green beans and a turkey thigh

Air Fried Turkey Thigh Ingredients and Tools Needed

  • Poultry Seasoning
  • Creole Seasoning
  • Kosher Salt
  • Garlic Powder
  • Black Petter
  • Bone-in, skin-on turkey thighs - Roughly 2 pounds of bone-in, skin-on turkey thighs

Tools needed for this recipe:

air fryer turkey thigh ingredients

How to make Air Fryer Turkey Thighs

Mix poultry seasoning, creole seasoning, kosher salt, garlic powder, and black pepper in a small bowl. Set aside. 

Pat chicken thighs dry. Rub seasonings on both sides of the chicken thighs, and under the skin. Let sit for 30 minutes. Feel free to skip the 30-minute wait if you're in a hurry. 

raw turkey thighs rubbed with seasoning blend

Preheat your air fryer to 380 degrees Fahrenheit (193 Celcius). 

Place turkey thighs, skin side down, in the preheated air fryer basket, and cook for 20 minutes. After 20 minutes, flip the turkey thighs and cook for an additional 10-15 minutes. 

prepped turkey thighs skin side down in air fryer basket
checking the temperature of the turkey thigh with a meat thermometer
close up of 2 turkey thighs cooked through in air fryer basket

Remove from the air fryer and let the turkey rest for 5 minutes. Serve and enjoy.

Is an air fryer turkey juicy?

When food is placed into an air fryer and turned on circulating hot air cooks and crisps up the food. Because turkey thighs are higher in fat than turkey breasts, no additional oil or butter is needed for the turkey to maintain its moisture. Whereas a boneless turkey breast will need a little spritz of oil to help keep it moist.

Moreover, if you cook either a turkey thigh or turkey breast too long, they'll become dry.

Prepping turkey thighs for the air fryer

Make sure you've thawed the turkey completely before prepping, this will ensure you get a proper read on the thermometer when they've finished cooking.

Pat your turkey thighs dry with paper towels and season or marinade per your recipe instructions before placing it into the air fryer. Making sure your chicken is dry will ensure the seasonings stick to the chicken and the skin gets crispy.

If you're skittish about touching raw turkey, food-grade gloves are a great option!

How long does it take to air-fry a turkey per pound?

Cooking time for a turkey in an air fryer can differ depending on the size of your turkey and air fryer. You can absolutely make an air-fried whole turkey as well. A good rule for air fryer whole turkey or turkey parts is 8-10 minutes per pound.

Where do you check a turkey thigh temperature?

Using a meat thermometer, place the tip into the thickest part of the turkey thigh without touching the bone. Ensure you're not touching the bone or the temperature reading will be inaccurate. For a fully cooked, yet still juicy turkey thigh the internal temperature needs to reach 170-175 degrees Fahrenheit.

close up of turkey thigh cooked through in air fryer basket

Storing and Reheating Air Fryer Turkey Thighs

Storing:

Store turkey thighs in an airtight container in the refrigerator for up to 4 days.

Reheating:

Reheat leftover turkey thighs in a 350-degree Fahrenheit preheated air fryer and cook for 10 minutes, flipping halfway through so the top can re-crisp.

Air Fryer Turkey Thigh Recipe Notes:

  • The turkey thigh should reach a temperature between 170-175 degrees Fahrenheit. Use a quick read thermometer to ensure the turkey thighs are done. 
  • I like to allow my turkey thighs to sit at room temperature for a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the turkey thighs beforehand, about 1-2 days, and refrigerate them until ready to cook.

Looking for more Air Fryer or Turkey recipes? Try these out:

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

plate of green beans and a chicken thigh
Print Recipe
5 from 4 votes

Air Fryer Turkey Thighs

It's so easy to cook these juicy turkey thighs in the air fryer! Beautifully seasoned with a crispy skin and done in 30 minutes.
Prep Time40 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Air fryer turkey thighs
Servings: 4 People
Calories: 363kcal
Author: Tanya

Ingredients

Instructions

  • In a small bowl, combine poultry seasoning, creole seasoning, kosher salt, garlic powder, and black pepper. Set aside.
  • Pat turkey thighs dry. Rub seasonings on both sides of the turkey thighs, as well as under the skin. Let sit for 30 minutes. If you're in a hurry, feel free to skip the 30-minute wait.
  • Preheat your air fryer to 380 degrees Fahrenheit (193 Celcius).
  • Place turkey thighs, skin side down, in preheated air fryer basket and cook for 20 minutes. After 20 minutes, flip the turkey thighs and cook for an additional 10-15 minutes.
  • Remove and allow thighs to rest for 5 minutes. Serve and enjoy!

Notes

  • The turkey thigh should reach a temperature between 170-175 degrees Fahrenheit. Use a quick read thermometer to ensure the turkey thighs are done. 
  • I like to allow my turkey thighs to sit at room temperature for a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the turkey thighs beforehand, about 1-2 days, and refrigerate them until ready to cook.

Nutrition

Serving: 4g | Calories: 363kcal | Carbohydrates: 2g | Protein: 43g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Cholesterol: 141mg | Sodium: 1428mg | Potassium: 576mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 4mg

The Most Popular Jamaican Herbs and Spices and How to Use Them

by 2 Comments

Jamaican spices and herbs are the heart and soul of Jamaican cooking and are used to build unforgettable flavors.  

collage of scotch bonnet pepper, thyme, and green onion with text that says popular Jamaican herbs and spices

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

Authentic, made-from-scratch Jamaican food is built around fresh herbs and spices. Ingredients like pimento, turmeric, Jamaican curry powder, and aromatics like fresh thyme and scallions come together in traditional Jamaican recipes to create a tantalizing experience for the senses and the taste buds! This is one food culture that doesn’t shy away from flavor. 

Discover the most popular Jamaican herbs and spices, and how to use them in the island’s most popular recipes, 

Scotch Bonnet Pepper 

scotch bonnet peppers on white background

The Scotch bonnet pepper may have a mild, if not cute name, but these peppers are hot, hot, hot! The Scotch bonnet pepper is part of the habanero family, and is used in cooking throughout the Caribbean. Depending on when the pepper is picked, it can be bright orange, yellow, or even green, red, or brown. 

It's difficult to fully describe how a Scotch bonnet pepper tastes; this is one pepper you have to try to appreciate. Most cooks will tell you that Scotch bonnet peppers are slightly fruity, even a little sweet, and, depending on how you prepare them, tons and tons of spicy flavor. 

Spice mixes and sauces are a must in Jamaican cuisine, and Scotch bonnet peppers are one of the most popular ingredients in recipes like Jamaican Escovitch Fish and Jamaican Stew Peas. Scotch bonnet peppers are also used to make Jamaican curry and jerk seasonings!

thyme on white background

Thyme

No Jamaican kitchen is complete without fresh thyme. Did you know there are close to 100 varieties of this aromatic herb in Jamaica? 

Thyme is often used in soups, stews, and as a seasoning for meat and fish. Braised oxtails with thyme, Saltfish Fritters, and Caribbean Green Seasoning build their base flavor around versatile, herbaceous thyme.

Escallion (Jamaican Scallion)

Scallions are a staple in Jamaican cooking, and many dishes just wouldn’t be the same without them. Mild and delicious Jamaican scallions look similar to other alliums, with the exception of their skin which is a purplish red at the bulb. Jamaican rice and peas wouldn’t be complete without the zip of scallion flavor (and thyme and ginger!).

Scallions are used to enhance the flavors in Jamaica’s national dish Ackee and Saltfish.

If you can't find scallions, a green onion can be used.

Curry Powder

Jamaican curry powder on white plate

Jamaican curry powder recipes can have some variations, but most start with a base of turmeric, Scotch bonnet peppers, ginger, coriander, and cumin. When used in stews, soups, or meat dishes, the result is a warm, comforting meal that’s hearty and hard to resist.

Popular Jamaican recipes like Jamaican Curry Goat, use curry powder to balance out the gaminess of the goat meat and give the dish a vibrant flavor. Jamaican curry powders tend to have more turmeric, and less spice, than their Indian counterparts, 

Jerk Seasoning

jerk paste in white bowl

Jerk is a style of Jamaican cooking native to the island that uses a hot, spicy marinade to rub on chicken or pork before being grilled. If you’ve never tried authentic Jamaican jerk seasoning you’re missing out. It’s as eye-wateringly good, as it is mouth-wateringly good!

Jerk seasoning, or paste, recipes usually involve a mix of Scotch bonnet peppers, pimento, ginger, lime, garlic, sugar, onions, thyme, and soy sauce. It’s basically a who's who of spices and flavors, and incredibly addicting. Jerk chicken and jerk pork are popular Jamaican dishes.

Turmeric

Jamaican turmeric is an essential Jamaican food ingredient. The turmeric found on the island is known for its intense flavor, bright orange-yellow color, and high concentration of curcumin, which in addition to adding a pronounced ginger-like flavor to food, is also good for reducing inflammation and arthritic pain.

The pastry dough that surrounds a sizzling hot and savory Jamaican beef patty (yum!) is made with turmeric, along with curry powder, flour, butter, and sugar. Turmeric is also one of the spices used to create Jamaican curry powder.

Pimento

pimento berries on white plate

Pimento is a dried, unripe berry from the Pimenta dioica tree. You may also know pimento as allspice or Jamaican pepper. This fragrant spice has notes of cinnamon, cloves and nutmeg, which makes it perfect for both savory and sweet dishes. Pimento is so invitingly aromatic, and presents itself as a wonderfully warm spice, that it works with everything from pimento-smoked jerk chicken, to pimento-spiced rice and ackee pimento flan!

The berries can be added whole to a dish for added flavor, but remove before serving. Or simply crush them in a mortar and pestle and add them to your dish. I love crushed pimento in my cornmeal porridge.

I hope you liked learning a bit more about popular herbs and spices in Jamaica. This guide and these Jamaican recipes will have you feeling like you're on the island.

Air Fryer Bacon Wrapped Shrimp Recipe

by 2 Comments

These air fryer bacon-wrapped shrimp are the perfect appetizer or main dish. These shrimp are easy to make, and they taste amazing! 

finished air fryer bacon wrapped shimp in air fryer basket

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

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

If you're looking for an easy and delicious air fryer appetizer or main course, you must try air fryer bacon-wrapped shrimp. And if you love bacon, this recipe is right up your alley.

The shrimp are wrapped in bacon, and then they are air fried to perfection. The result is a crispy, flavorful shrimp that will surely be a hit with your family and friends. 

Like my air fryer bacon-wrapped chicken recipe, this shrimp has a sweet, spicy, and smokey flavor combined in one. With minimal prep, this is an air fryer recipe you'll want to make again and again. 

hand holding up bacon wrapped shrimp over air fryer

Ingredients and Tools Needed

  • Shrimp: I use defrosted, large or jumbo shrimp, raw shrimp that has been deveined, peeled, and with the tail on. You can also use shrimp with the tail off. I keep the tail on so it can easily be picked up.
  • Bacon: Use center-cut bacon. I'd avoid thick-cut bacon as it'll take longer to cook. 
  • Seasonings: Brown sugar and chili powder give these shrimp that delicious sweet and spicy flavor profile. 
  • Air fryer: These shrimp work best in the air fryer. 
  • Toothpicks: Toothpicks are used to secure the bacon to the shrimp. 
ingredients needed for bacon wrapped shrimp

How to make air fryer bacon-wrapped shrimp

First, cut your slices of bacon into thirds. Add brown sugar and chili powder to a small bowl and mix until combined. Pat the shrimp dry. Place the shrimp into the brown sugar and mix, coating both sides of the shrimp. 

raw shrimp in brown sugar and chili powder mix

Wrap each shrimp with a piece of bacon and secure the bacon to the shrimp with a toothpick. 

Place the shrimp wrapped in bacon into the bottom of an air fryer basket in a single layer. Do not overlap them. Cook in batches if necessary. 

raw shrimp wrapped in raw bacon secured with a toothpick
raw shrimp wrapped in raw bacon inside air fryer basket

Air fry at 360 degrees Fahrenheit for 12-15 minutes. 

bacon wrapped in shrimp in air fryer basket

Remove and serve alone or with a dipping sauce. 

bacon wrapped shrimp on white plate with a dipping sauce

The best shrimp to use in bacon wrapped shrimp

Defrosted, large, or jumbo shrimp will work best in this recipe. Large shrimp gives the bacon and shrimp enough time to cook simultaneously. Make sure to devein the shrimp and remove the shell before cooking. I do not recommend pre-cooked shrimp in this recipe. 

How to change up the seasonings

If you're not a fan of spice, feel free to modify the shrimp seasonings to your liking. You could add salt and pepper to the shrimp. You could also marinate the shrimp in barbecue sauce. 

Can I make this bacon-wrapped shrimp in the oven?

Absolutely! But it'll take a few more steps if you want similar results to this air fryer. Here's an oven-baked bacon-wrapped shrimp recipe. 

What to serve with bacon wrapped shrimp?

These bacon-wrapped shrimp are great on their own but pair well with a dipping sauce. I like to dip mine in honey mustard. You could dip them in ranch, remoulade sauce, or ketchup. 

I usually serve these as an appetizer but feel free to pair them with a side to make them the main meal. They would go great with yellow rice, plantains, or your favorite salad. 

Notes

  • I do not preheat the air fryer for this recipe. If you preheat, decrease the cooking time by a couple of minutes.
  • If using frozen shrimp, defrost the shrimp before proceeding with the recipe.
  • Feel free to change up the shrimp seasoning and use sauces like bbq sauce instead.

Looking for more air fryer appetizer recipes? Try these out:

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

finished air fryer bacon wrapped shimp in air fryer basket
Print Recipe
5 from 2 votes

Air Fryer Bacon Wrapped Shrimp Recipe

These air fryer bacon-wrapped shrimp are the perfect appetizer or main dish. They are easy to make, and they taste amazing!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer bacon wrapped shrimp, bacon wrapped shrimp
Servings: 4 people
Calories: 305kcal
Author: Tanya

Equipment

Ingredients

  • ½ cup brown sugar
  • ½ Tablespoon chili powder
  • 12 oz raw large or jumbo shrimp shell remove, deveined, with tails on
  • 6 slices bacon cut into thirds

Instructions

  • Add brown sugar and chili powder in a small bowl and mix until combined. Pat the shrimp dry.
  • Place the shrimp into the brown sugar and mix, coating both sides of the shrimp.
  • Wrap each shrimp with a piece of bacon and secure the bacon to the shrimp with a toothpick.
  • Place the shrimp wrapped in bacon into the bottom of an air fryer basket in a single layer. Do not overlap them. Cook in batches if necessary.
  • Air fry at 360 degrees Fahrenheit for 12-15 minutes.
  • Remove and serve alone or with a dipping sauce.

Notes

  • I do not preheat the air fryer for this recipe. If you preheat, decrease the cooking time by a couple of minutes.
  • If using frozen shrimp, defrost the shrimp before proceeding with the recipe.
  • Feel free to change up the shrimp seasoning and use sauces like bbq sauce instead.

Nutrition

Calories: 305kcal | Carbohydrates: 29g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 129mg | Sodium: 724mg | Potassium: 218mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 462IU | Vitamin C: 0.01mg | Calcium: 74mg | Iron: 1mg

An Easy to Follow Guide for How to Cook Dried Beans

by 5 Comments

Once you learn how to cook dried beans from scratch, you’ll want to say ‘goodbye’ to the canned stuff!

plates of dried beans on white background

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

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

There’s a lot to love about cooking with dry beans: they’re inexpensive, easy to store, and don’t take up a lot of space in the kitchen. There are so many dried bean recipes that they can take you all the way from spring to winter, and you’ll never make the same recipe twice.

If you’re just learning how to cook dried beans, the process can seem a little intimidating. After all, you’ve probably been buying the canned stuff for years! Don’t worry. The great news about learning how to cook dried beans is that there are a ton of methods and techniques for bringing this versatile kitchen ingredient to life.

Whether you’re cooking dried black beans or cooking dried pinto beans, the process and result remain the same: perfectly tender beans ready to be added to your next dish!

You'll find varying advice when it comes to prepping beans for cooking. These include the overnight soak, the quick soak, and the cooking beans without soaking. Each has its benefits and cons, and you'll need to figure out your preferred method.

For a quick guide on how to best cook dried beans, keep reading.

Size of beans and cook times

The size of the bean will affect how long you need to cook the beans.

SizeCook Time
Small beans (black beans, pinto beans, navy beans)60 - 90 minutes
Medium beans (Great northern)90-120 minutes
Large beans (Lima beans, Butter beans, red kidney beans)90- 160 minutes

Cook times will vary depending on whether the beans are soaked and how old the beans are.

Sort and rinse the beans

It’s not uncommon to find small pebbles within a bag of dried beans. Biting down on that can be pretty painful. No matter how you cook dried beans, always give them a good rinse first to remove any debris. Also, remove any old and shriveled beans.

hand holding red kidney beans

Soaking beans overnight

dried kidney beans beans soaking in water

Soaking dried beans overnight is a tried and true method. If you’re able to plan ahead, allowing the dried beans to soak overnight will give you beans that are plump, tender, and a little creamy. This method, known as rehydrating the beans, also ensures that the bean around the skin remains intact when cooking.

Why is it important to soak dried beans before cooking? Soaking dried beans overnight has the added benefit of helping them cook a little faster. And if you’ve ever looked up methods for cooking beans, the number one question home cooks have is: how to cook dried beans fast!

One of the most common reasons why people soak dried beans is because it helps remove some complex sugars that our body cannot digest. That's what causes you to feel gassy or bloated after eating them.

There's also an advantage of soaking when your beans are older. Older beans tend to take longer to cook, so soaking them overnight will help cut the cooking time significantly.

Soaking beans overnight is pretty easy. Simply fill a bowl with water, add your beans, and cover the bowl with plastic wrap, or an airtight lid, until you’re ready to use them the next day. Don’t worry about heating the water. Lukewarm filtered water works just fine.

Alternatively, you could start soaking the beans in the morning, if you plan on using them that night for dinner. How long to soak dried beans really depends on when you need to use them and the size of the bean, but plan on 6-8 hours.

When you’re ready to cook the beans, drain the water and cook them on the stovetop.

Quick soaking beans

Quick soaking dried beans requires a bit more prep time than overnight soaking dried beans, but the results are equally delicious.

The benefit to the quick soak method is that this gives you the flexibility to incorporate the beans into a recipe the very same day you plan to use them.

For the quick soak method, place the dried beans in a pot of water on the stovetop, and bring it to a boil. When the water is boiling, remove from the heat, cover the pot with a lid and let the beans soak for about an hour. Depending on what type of dried beans you’re using, this time may vary slightly.

Disadvantages of soaking beans

Soaking beans has a few disadvantages. First, beans soaked in water are known to have a tad bit less flavor, especially if the soaking water is drained and replaced with fresh water. In order to avoid this, cook the beans in the liquid they soaked in.

Beans soaked are also known to lose color pigment if soaked and the bean water is drained and replaced with fresh water.

Another disadvantage of soaking beans is that it can cause them to lose some of their nutritional value. This is because the soaking process can leach out some of the vitamins and minerals from the beans. And if you drain the soaking water and drain it, you'll be flushing nutrients down the sink.

How to cook dried beans without soaking

The no soak method for cooking dried beans has pros and cons. If you’re in a jam, the no-soak method will still give you plump delicious beans, but prepare to add roughly one to two hours of additional cooking time.

The downside to this method is that it can cause the bean skin to break. However, if your goal is super creamy beans, this method might be for you. Adding a few aromatics will create a rich bean broth that’s great for bean soup recipes.

To cook dried beans from scratch without soaking, place your beans in a large pot and cover with a few inches of water. Bring the water to a simmer, and stir the pot about every thirty minutes. When the beans have cooked for between two to three hours, check for tenderness.

Remove the beans from the stove and let sit for another thirty minutes. Feel free to add any additional salt or seasonings to the beans at this time.

How to cook dried beans in Instant pot or pressure cooker

Cooking dried beans in an Instant Pot is one of the quickest ways to cook dried beans, it’s also one of the easiest. No soaking, no simmering necessary.

Cooking beans in a pressure cooker or instant pot allows you to cook up to a pound of dried beans at a time.

Using a ratio of one cup of beans to four cups of water, simply place the beans and water in the instant pot, and cook on the high-pressure setting. The amount of time needed will vary by bean size and type.

Release the steam naturally to help keep the skin of the bean intact.

pinto beans in white bowl

How to cook beans in a Slow Cooker

Cooking beans in a slow cooker is a simple, convenient method that allows flavors to infuse over a long period. When used properly, this method yields deliciously tender beans without needing to monitor it closely - combine your beans with desired seasonings in your slow cooker, set it to the appropriate temperature setting, and let the machine do its work for you!

Using a ratio of one cup of beans to three cups of water, simply place the beans and water in the slow cooker, and cook on low or high. The amount of time needed will vary by bean size and type.

Typically, I cook beans on low for 6-8 hours or high for 3-4 hours.

Tips for cooking dried beans

  • Toss your old beans
  • The age of the bean matters when it comes to cooking times and bean quality. Beans older than 2 years old will maintain their hard exterior, even with a good soak. For beans this old, it’s best to throw them out.
  • Salt beans halfway through cooking.

What to cook beans in?

I use water. And use the bean water for flavor. You can also use chicken broth. 

Recipes using Dried Beans

plates of dried beans on white background
Print Recipe
4.34 from 3 votes

How to Cook Dried Beans from Scratch

Once you learn how to cook dried beans from scratch, you’ll want to say ‘goodbye’ to the canned stuff!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Servings: 12
Calories: 127kcal
Author: Tanya

Ingredients

  • 1 lb dried beans about 2 ⅓ cups
  • 6 cups water or broth
  • Seasonings (salt, fresh herbs, etc)

Instructions

  • Prepare the Beans. Rinse and sort through the beans. Then decide if you will soak, quick soak, or not soak.

Quick Soak

  • Place rinsed beans in a large pot. Cover with 6-8 cups of water. Bring to a boil and boil for 2 minutes. Remove from heat and cover with lid and let stand for 1 hour.

Overnight Soak

  • Place rinsed beans in a large pot. Cover the beans with 6-8 cups of cold water. Let stand overnight or for about 6-8 hours.

Cooking the Beans

  • Add aromatics like fresh herbs. Bring beans and water to a simmer over medium heat. Cook beans until tender, for about 1-2 hours, depending on the size of the beans. Add salt halfway through cooking.

Notes

  • The size of the bean will affect how long you need to cook the beans.
Size Cook Time
Small beans (black beans, pinto beans, navy beans) 60 - 90 minutes
Medium beans (Great northern, 90-120 minutes
Large beans (Lima beans, Butter beans, red kidney beans) 90- 160 minutes
  • Cooking the beans in the soaking water will result in flavorful beans. You may discard the soaking water and cook the beans in fresh water. 

Nutrition

Calories: 127kcal | Carbohydrates: 23g | Protein: 9g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.03g | Sodium: 10mg | Potassium: 514mg | Fiber: 6g | Sugar: 1g | Vitamin C: 2mg | Calcium: 35mg | Iron: 3mg

Easy Oven-Baked Shrimp Recipe

by 4 Comments

This easy and delicious oven-baked shrimp recipe is one of the most foolproof ways of cooking shrimp. This method makes seasoned shrimp that's cooked to perfection.

cooked shrimp on a baking sheet

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

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

When it comes to cooking shrimp, one of the best methods is oven-baking. This method ensures that the shrimp are cooked evenly and remain juicy and flavorful. Plus, it's a hands-off method that frees up your time so you can enjoy your meal.

Cooking shrimp in the oven is easy and laid back. It's one of the reasons why this method of cooking shrimp is ideal for my meal planning and prepping days.

The steps are simple; shrimp are coated in a light seasoning of your choice and then roasted in the oven until cooked through. This dish can be served as an appetizer or main course and will please any shrimp lover.

Check out my other shrimp recipes, like this Jamaican Jerk shrimp or my air fryer shrimp recipe.

How to make oven-baked shrimp

First, gather your ingredients. I prefer to use thawed large or jumbo shrimp that has been peeled and deveined. I also use olive oil and dry seasonings.

Preheat your oven to 375 degrees Fahrenheit. Pat your shrimp dry with a paper towel. Then, place the shrimp in a large bowl. Add the oil and seasonings to the shrimp and toss to coat all the shrimp with the oil and seasonings.

raw and seasoned shrimp on baking sheet

Place the seasoned shrimp on a large sheet pan and spread them in a single layer.

Place the baking sheet in the oven on the center rack and bake for 7-10 minutes (depending on the size of the shrimp) until the shrimp is pink and opaque.

Remove shrimp from the oven and enjoy.

cooked oven baked shrimp with lemon slices

What's the best shrimp to use?

You can bake any kind of shrimp in the oven, but I suggest using high-quality, large, or jumbo shrimp raw shrimp. If using shrimp of a smaller size, reduce the oven bake time by a minute or two. You can bake the shrimp with the shell on or off as well.

Can I use frozen shrimp?

Absolutely! You can bake shrimp frozen in the oven following the same method; you need to cook them a few minutes longer.

How to season oven-baked shrimp?

The choices of seasonings on shrimp are up to you. I like to use my all-purpose seasoning for this recipe, but you could keep it simple with some salt and black pepper and a little bit of garlic powder. Other suggested seasonings are:

close up photo of shrimp on sheet pan

Shrimp is not only delicious, but it's also healthy and easy to prepare. This makes it the perfect ingredient for any dish, whether serving it as an appetizer or main course. I like to use oven-baked shrimp in salads, in fried rice, or simply just snack on them as an appetizer. 

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

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

cooked shrimp on a baking sheet
Print Recipe
5 from 4 votes

Easy Oven-Baked Shrimp Recipe

This easy and delicious oven-baked shrimp recipe is one of the most fool proof ways of cooking shrimp. This method makes seasoned shrimp that's cooked to perfection.
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Main Course
Cuisine: American
Keyword: oven baked shrimp
Servings: 4 people
Calories: 111kcal
Author: Tanya

Ingredients

Instructions

  • Preheat your oven to 375 degrees Fahrenheit. Pat your shrimp dry with a paper towel. Then, place the shrimp in a large bowl. Add the oil and seasonings to the shrimp and toss to coat all the shrimp with the oil and seasonings.
  • Place the seasoned shrimp on a large sheet pan and spread them in a single layer.
  • Place the baking sheet in the oven on the center rack and bake for 7-10 minutes (depending on the size of the shrimp) until the shrimp is pink and opaque.
  • Remove shrimp from the oven and enjoy.

Notes

  • Use shrimp of equal sizes to ensure they cook evenly. 

Nutrition

Calories: 111kcal | Carbohydrates: 1g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 642mg | Potassium: 128mg | Vitamin A: 204IU | Calcium: 61mg | Iron: 0.3mg

Air Fryer Bone-In Chicken Breasts Recipe

by 21 Comments

Make the most juiciest and delicious air fryer bone in chicken breasts in less than 30 minutes! This recipe is quick, delicious, and the perfect way to make chicken in your air fryer.

cooked bone in chicken breasts in air fryer basket

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

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

This chicken breast in the air fryer is a game-changer. I've done boneless skinless chicken breasts in the air fryer, and it's fantastic. But it's time for the bone-in chicken to get some shine.

Chicken in the air fryer comes out delicious and juicy and full of flavor. This skin-on chicken comes out with crispy, flavorful skin while the meat inside stays tender and juicy. And this all happens in less than 30 minutes!

Try my other air fryer chicken recipes, like air-fried chicken and roasted whole air fryer chicken. Or try my air fryer turkey breasts.

How to make bone-in chicken breast in an air fryer

First, gather your ingredients. I use the following.

air fryer bone in chicken breasts on white plate with seasoning on sides
  • Bone-in, skin-on split chicken breasts - I use 2 bone-in, skin-on chicken breasts that are about 12 oz each. This is the amount of bone-in chicken breasts that will usually fit in a 5-quart air fryer.
  • Seasoning - I use my all-purpose seasoning for this recipe. Feel free to use any seasonings of your choice, like Barbeque, lemon pepper, or jerk seasoning. Or keep it simple with a bit of salt and pepper, garlic powder, and onion powder. 

Then, preheat your air fryer to 360 degrees Fahrenheit.

Next, pat your chicken breasts dry with a paper towel. Drying the chicken breasts will allow the seasonings to stick to the breasts

hand drying chicken breasts

Sprinkle all sides of the chicken breasts with the seasoning. Also, gently lift the skin and sprinkle seasoning under the skin.

Place the seasoned chicken breast in the preheated air fryer basket, skin side down. Cook the chicken on this side for 15 minutes.

split bone-in chicken breasts in air fryer basket
bone-in chicken breasts in air fryer basket

After 15 minutes, open the air fryer basket and flip the chicken breast with tongs. Cook the chicken breast, skin side up, for an additional 8-10 minutes until the chicken breast is done and cooked to an internal temperature of 165 degrees Fahrenheit.

cooked bone-in split chicken breats in air fryer

Remove the chicken breast from the air fryer and place it on a cutting board. Allow the chicken to rest for 5 - 10 minutes before slicing and serving.

sliced chicken breasts on plate with green beans on side

How long does it take to cook a chicken breast in an air fryer?

The total cook time of this chicken breast will take about 25 minutes in the air fryer. Larger chicken breasts will take a little longer to cook, while smaller chicken breasts will cook quicker. Check your chicken breasts with a quick read thermometer to ensure the chicken has reached an internal temperature of 165 degrees Fahrenheit.

How to check the internal temperature of chicken breasts?

Using a quick-read thermometer is the best way to ensure your chicken is fully cooked and not overcooked. To use a quick read thermometer, place the thermometer in the thickest part of the chicken breasts.

thermometer checking temperature of bone in chicken breasts

Do I need to put oil on chicken breasts in the air fryer?

I don't use additional oil on these skin-on, bone-in chicken breasts; however, you can if you like. The skin on the chicken releases oil while it cooks, resulting in crispy skin. Just make sure to pat the chicken dry before seasoning.

If using oil, I suggest using oils with a higher smoke point, like olive oil or avocado oil. You could also rub the chicken breast with flavored butter or mayo. This will add additional flavor and gets your chicken nice and golden.  

Why use bone-in chicken breasts?

Bone-in chicken breast is more cost efficient and usually cheaper per pound then boneless chicken breasts. The bone and the skin help keep the chicken juicy while it cooks. If you love crispy skin, this also works best.

What to serve this with?

This goes well with sides like fried cabbage, mashed potatoes, air fryer baked potato, asparagus, green beans, broccoli, and a nice salad.

How to make boneless, skinless chicken breast?

I cook boneless, skinless chicken breast at 400 degrees Fahrenheit for about 13-14 minutes, flipping halfway. I do add a bit of oil to boneless breasts.

I hope you love this recipe as much as we do!

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

cooked bone-in split chicken breats in air fryer
Print Recipe
4.78 from 18 votes

Air Fryer Bone-In Chicken Breasts

Make the juiciest and most delicious air fryer bone-in chicken breast in less than 30 minutes! This recipe is quick, delicious, and perfect for making chicken in your air fryer.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer bone in chicken breasts
Servings: 2 people
Calories: 311kcal
Author: Tanya

Equipment

Ingredients

Instructions

  • Preheat your air fryer to 360 degrees Fahrenheit.
  • Next, pat your chicken breasts dry with a paper towel.
  • Sprinkle all sides of the chicken breasts with the seasoning. Also, gently lift the skin and sprinkle seasoning under the skin.
  • Place the seasoned chicken breast in the air fryer basket, skin side down. Cook the chicken breast on this side for 15 minutes.
  • After 15 minutes, open the air fryer basket and flip the chicken breast with tongs. Cook the chicken breast, breast side up, for an additional 8-10 minutes until the chicken breast is done and cooked to an internal temperature of 165 degrees Fahrenheit.

Notes

  • If the chicken breasts are patted dry, you will not need any additional oil for this recipe. Drying the chicken breasts will allow the seasoning to stick to the chicken. 
  • I use 12 oz chicken breasts for this recipe. Larger breasts will need an additional minute or two while smaller breasts will need about a minute or two less. Use a quick read thermometer to ensure the chicken has reached an internal temperature of 165 degrees Fahrenheit.

Nutrition

Calories: 311kcal | Protein: 38g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 114mg | Potassium: 398mg | Vitamin A: 150IU | Calcium: 20mg | Iron: 1mg

Mushroom Tart

by 4 Comments

Perfect for a lunch or light dinner, this puff pastry mushroom tart is one tasty meat-free recipe. With flavors of onion, garlic, thyme and balsamic, and with two types of cheese, this simple recipe is sure to impress.

A mushroom tart cut into squares to serve.

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

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

This simple recipe is a must for all of my mushroom and cheese lovers! Perfect for a light lunch, brunch or dinner, this mushroom tart is wonderfully flavorful and a real joy to make, serve and eat!

A puff pastry sheet is topped with gruyere and parmesan cheese, before adding the mushrooms that are cooked with shallots, garlic and balsamic. Every bite is an explosion of flavor.

Serve this up with your favorite salad side for one delicious meal.

Be sure to try my Creamy Mushroom Sauce and Cream Cheese Stuffed Mushrooms too!

Mushrrom tart cut into squares on a baking sheet.

How to make this mushroom tart recipe

Gather your ingredients. You'll need the following:

  • Mushrooms - Any kind of mushrooms works but I love using baby bella (also known as cremini) mushrooms. You could also use white button mushrooms.
  • Puff Pastry - any store-bought puff pastry works fine. If frozen, make sure to defrost according to the instructions on the package. You could also use any homemade puff pastry.
  • Seasonings -  shallots, dried thyme, garlic cloves, and balsamic vinegar give amazing flavor to this mushroom tart.
  • Cheese - I use both gruyere cheese and parmesan cheese.
  • Oil, butter, and egg - You'll need to cook the shallots, garlic and mushrooms in a little fat before adding them to the tart. An egg wash will make the puff pastry nice and golden.
Ingredients to make the recipe.
  • Preheat the oven to 375 degrees Fahrenheit. Heat the butter in a skillet over medium heat. Add the shallots, and dried thyme and saute for 2-3 minutes.
  • Add the garlic and saute until fragrant. Then remove the shallots and garlic from the skillet.
Shallots and garlic being sautéed.
  • Add the olive oil to the skillet. Once it is heated add the mushrooms in a single layer. Cook in batches if necessary, stirring occasionally.
  • Once the mushrooms are browned, add the shallots and garlic back into the skillet, followed by the balsamic vinegar. Cook until the vinegar caramelizes.
Mushrooms being browned in a skillet.
  • Place the pastry sheet on a sheet pan and use a knife to score the edges of the puff pastry creating a border. Then poke holes in the bottom of the puff pastry using a fork. Do not poke holes in the border
  • Top the puff pastry with gruyere and parmesan cheese, followed by the mushroom mixture. Brush the egg on the border of the puff pastry. Bake in preheated oven for 20-25 minutes or until golden. Top with chopped parsley before serving.
Cheese and mushrooms topping a puff pastry sheet.

What are the best mushrooms to use?

I used cremini mushrooms to make this tart, but you can use any fresh mushrooms you like or a mix of different varieties. Portobello, chestnut or shitake will all work great. Slice them fairly thinly before cooking, and be sure to brown them well to get rid of their moisture.

Can you make it ahead of time?

I prefer to serve this mushroom tart warm out of the oven, but leftovers will keep well covered in the fridge for up to 3 days and can be served cold or reheated. You can cook up the mushrooms a day or two ahead of time and keep the refrigerated, that way it will just take a few minutes to prep before baking.

What do you serve it with?

This flavorful vegetarian tart is wonderful served up with a side salad for a brunch, lunch or light dinner. I like to garnish it with some fresh parsley for a pop of color. Try it with some of these favorites salads:

A mushroom tart cut into pieces and garnished with fresh parsley.

Recipe Notes and Tips

  • Be sure to cook the mushrooms well to remove the water that they hold. This will help to stop the pastry from getting soggy.
  • If your puff pastry sheet is frozen, be sure to allow time for it to defrost before topping and baking.
  • I use dried thyme, but other dried herbs can be used.
  • Try adding some blue cheese or crispy bacon bits to the tart for a different flavor.

More Mushroom Recipes

A mushroom tart cut into squares to serve.
Print Recipe
5 from 1 vote

Mushroom Tart

Perfect for a lunch or light dinner, this puff pastry mushroom tart is one tasty meat-free recipe. With flavors of onion, garlic, thyme and balsamic, and with two types of cheese, this simple recipe is sure to impress.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: cheese and mushroom tart, puff pastry mushroom tart, vegetarian mushroom tart
Servings: 8 servings
Calories: 334kcal
Author: Tanya

Ingredients

  • 1 tablespoon butter
  • 2 shallots thinly sliced
  • 2 teaspoons dried thyme
  • 2 garlic cloves minced
  • 2 tablespoons olive oil
  • 12 ounces mushrooms sliced
  • 2 tablespoons balsamic vinegar
  • 1 puff pastry sheet
  • 1 cup shredded gruyere cheese
  • ½ cup shredded parmesan cheese
  • 1 egg whisked
  • Parsley for serving

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Heat the butter in a skillet over medium heat. Add the shallots, and dried thyme and saute for 2-3 minutes.
  • Add the garlic and saute until fragrant. Then remove the shallots and garlic from the skillet.
  • Add the olive oil to the skillet. Once it is heated add the mushrooms in a single layer. Cook in batches if necessary, stirring occasionally.
  • Once the mushrooms are browned, add the shallots and garlic back into the skillet, followed by the balsamic vinegar. Cook until the vinegar caramelizes.
  • Place the pastry sheet on a sheet pan and use a knife to score the edges of the puff pastry creating a border. Then poke holes in the bottom of the puff pastry using a fork. Do not poke holes in the border
  • Top the puff pastry with gruyere and parmesan cheese, followed by the mushroom mixture. Brush the egg on the border of the puff pastry. Bake in preheated oven for 20-25 minutes or until golden. Top with parsley before serving.

Notes

  • Be sure to cook the mushrooms well to remove the water that they hold. This will help to stop the pastry getting soggy.
  • If your puff pastry sheet is frozen, be sure to allow time for it to defrost before topping and baking.
  • I use dried thyme, but other dried herbs can be used.
  • Try adding some blue cheese or crispy bacon bits to the tart for a different flavor.

Nutrition

Calories: 334kcal | Carbohydrates: 18g | Protein: 11g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 327mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 2mg | Calcium: 239mg | Iron: 2mg

Top 21 Summer Recipes

by Leave a Comment

We're in the thick of summer which means less time to cook and more time to chill in the sun. This recipe roundup should give you several ideas to help you enjoy your summer to the max while still providing delicious meals for your family.

The perfect summer recipes are, of course, easy summer recipes. These recipes will be delicious and easy to make! If the kids are home from school with you they would enjoy helping you pull them together!

How to make the perfect summer feast?

For summer recipes, make foods that are easy and fast to make. Summer is great for grilling, quick pasta dishes, and easy summer salads.

Easy Summer Recipes

Quick and Easy Jamaican Banana Fritters

This popular Caribbean recipe is the perfect way to use up ripe bananas. Made with a few ingredients and fried quickly on the stovetop, this recipe is perfect for those summer mornings.

Creamy Yellow Squash Soup

Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the season’s produce. Ready to serve in around 30 minutes, it’s perfect to serve for lunch or a sit-down appetizer.

Easy Southern Pickled Shrimp

These Southern pickled shrimp are one delicious and easy appetizer! Fun and colorful to serve, they are perfectly briny with just a little spice. They make for a wonderful addition to serve at a party.

Rasta Pasta

This easy shrimp Rasta Pasta recipe is a delicious way to mix up your weeknight meals! This Caribbean-style pasta is made with my homemade jerk seasoning and is loaded full of flavor.

Pressure Cooker (Instant Pot) BBQ Chicken

It’s so quick and easy to make a batch of shredded BBQ chicken in your pressure cooker. You just need four ingredients and it’s ready to enjoy in less than 30 minutes! For best results, use my bbq seasoning and bbq sauce, or use whichever is your favorite.

BBQ Air Fryer Ribs

Speaking of BBQ, how about tender flavorful ribs that are ready in less than an hour. Thanks to the air fryer, it's totally possible.

North Carolina Instant Pot Pulled Pork

This BBQ Pork recipe is made with NC Western-style BBQ sauce. This shredded pork is perfect for those long summer days.

Homemade BBQ Sauce

This thick and sweet BBQ sauce is perfect for all your summertime BBQ needs. It's homemade and the perfect balance of flavor to add to any of your favorite BBQ meats.

Vinegar BBQ Sauce (North Carolina Style)

You can't have summertime without delicious BBQ! This NC Western-style bbq sauce is a vinegar-based sauce that goes well with dishes like pulled pork or chicken. Make a huge batch and use it for all your summertime BBQs.

Nashville Style Hot Chicken Tenders (Air Fryer Recipe)

These Nashville style hot chicken tenders are so easy to make in the air fryer! These tenders are so wonderfully crispy and juicy, they rival any you’ve had in a restaurant! Ready to serve in less than half an hour.

Quick and Easy Mongolian Beef

If you are looking to mix up your weekly meals, this easy Mongolian beef is perfect for you! This rich and flavorful dish is on the table in 20 minutes and is a dish the whole family will love. Serve with rice or noodles for a filling and well balanced weeknight dinner.

Quinoa Avocado Salad

This salad is perfect for summer! It makes a big batch for a big family but believe me, they'll love it. Feel free to cut the recipe in half for less people.

Shrimp and Bacon Spinach Salad Recipe

There isn't much better than seasoned shrimp, spinach, and bacon covered in a delicious dressing. This Shrimp and Bacon Spinach Salad is the perfect quick recipe for the summer months.

Beet and Orange Salad

Beets come alive during the summer time heat. Pair these roasted beets with orange and top it with a delicious sweet orange dressing. Feta cheese, toasted walnuts, and arugula are added to make this the perfect summer salad.

Southern Cucumber Salad

This Southern cucumber salad is a refreshing and healthy way to cool down on hot summer days. Made with a simple red vinegar dressing, it's the perfect quick and easy refreshing salad.

Zesty and Easy Grilled Marinated Vegetables

There's nothing like grilled vegetables to beat the summer heat. Covered in an easy lemony dressing, these vegetables are the perfect summer side for all your outdoor cooking.

Marinated Air Fryer Vegetables Recipe

Sometimes the weather is just too hot to turn on the oven or go outside to grill. That's when these marinated vegetables in the air fryer come in hand. Made with your favorite summer vegetables like zucchini and bell peppers, this recipe is perfect for those long summer days.

Broccoli Slaw

This easy broccoli slaw is covered in a range and delicious vinegar dressing that makes the flavors pop. It's the perfect cool side dish to accompany any summer feast.

Fresh Corn Salad Recipe

With a refreshing honey vinaigrette, this corn salad is perfect for picnics and cookouts. The fresh ingredients will make you forget all about your winter cold!

Southern Potato Salad Recipe

The perfect side dish for any occasion, this Southern potato salad is tangy and creamy. Easy enough to make on the fly or ahead so you can enjoy it at your next BBQ!

Southern Chess Pie

Looking for a summer dessert recipe? Then this delicious and easy to make Southern Chess Pie is a perfect choice! Made with a few simple ingredients, I just know you will love this sweet and rich pie! Use homemade pie crust or store bought.

This post was originally published on July 15, 2021. It has been updated with additional recipes.

Homemade All-Purpose Seasoning Recipe

by 5 Comments

This all-purpose seasoning blend is the perfect mix of spices that all home cooks should have on hand. Made with everyday spices, this will elevate any meat, seafood, or vegetable recipe.

homemade spice blend mixed with spoon sticking out and parsley on left

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

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

I started making my homemade spice blends years ago once I realized what a pain it is to grab five spice bottles from the pantry, especially on busy weeknights. Rather than grabbing different spice bottles from the pantry every time you're in the kitchen, take some time to make this spice blend ahead of time and use it as your everyday seasoning.

This homemade seasoning is incredibly easy to use and can be added to any dish to enhance its flavor. Simply sprinkle it on top of whatever you're cooking, like burgers, fish, or chicken, or add it to your favorite soups and stews.

Be sure to try my homemade bbq seasoning and fish seasoning too.

What is all-purpose seasoning?

It is a blend of spices that can add flavor to any dish. The mix includes salt, pepper, garlic powder, onion powder, and paprika. These spices are in many recipes, and combining them all in one beforehand will add tons of flavor to your food.

The ingredients for all-purpose seasoning

seasonings in white bowl with measuring spoons next to it

This all-purpose seasoning blend only uses seven ingredients! Feel free to start here and add or sub as you wish. This recipe includes:

  • Kosher Salt
  • Garlic Powder
  • Onion Powder
  • Black pepper
  • Dried Oregano
  • Paprika
  • Cayenne pepper

How to make your all-purpose seasoning blend

Mix all ingredients and store it in an airtight container.

How to use all-purpose seasoning

You can use this seasoning to flavor any dish, whether it's meat, stews, or snacks. Add all-purpose seasoning before cooking to flavor meat, vegetables, or fish and seafood.

If flavoring a stew, like stewed chicken or curry, add the all-purpose seasoning to the meats before making the stew. The same goes for meats like pork chops and ribs, add the seasoning to the meat prior to cooking. 

Use 2-3 teaspoons of all-purpose seasoning per pound of meat, seafood, or vegetables.

You can also sprinkle all-purpose seasoning on your favorite snacks, like crispy chickpeas or popcorn.

Instructions for storage

Store this DIY all-purpose seasoning in an airtight container. It will keep fresh for several months. Make sure to use dried spices that are not stale. Stale spices will lead to a blend with no flavor.  

Why make your own seasoning blend?

One of the benefits of all-purpose seasoning is that you control the ingredients. If you are trying to watch your sodium intake, then using all-purpose seasoning can be a great way to flavor your food without adding extra salt. All-purpose seasoning can also help to boost the flavor of any dish that might be lacking in flavor. If your food is starting to taste a bit bland, then adding all-purpose seasoning can help to give it a little boost.

homemade spice blend mixed with spoon holding spice up

Notes on all-purpose seasoning

  • Feel free to change up this seasoning to suit your taste. Use the herbs and spices you think will go best in your dish. Some suggestions include changing the herb from oregano to dried dill, basil, or crushed rosemary. If you want a smokier flavor, sub smoked paprika for the paprika in this recipe. You could add a bit of sugar for a sweet and salty blend.
  • The benefit of this blend is that you control the number of spices and salt. Make this blend salt free by eliminating the salt or drastically reducing it.
  • I use Kosher salt in this recipe but feel free to use any salt you prefer. If using table salt, you will need to lessen the amount of salt as table salt is denser and would lead to salty seasoning.
  • You'll want to make sure you're using dried herbs and spices, as this will allow your seasoning to be stored for longer.
  • Make a big batch or small batch by adjusting the amounts of ingredients.
  • Make sure that your ingredients aren't stale. Rub a little of each between your fingers; if they release an aroma, they are good to use.

Looking for more homemade seasoning blends and sauces? Try these out:

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

homemade spice blend mixed with spoon sticking out and parsley on left
Print Recipe
4.75 from 8 votes

Homemade All-Purpose Seasoning Recipe

This all-purpose seasoning blend is the perfect mix of spices that all home cooks should have on hand. Made with everyday spices, this will elevate any meat, seafood, or vegetable recipe.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: all-purpose seasoning
Servings: 10 servings
Calories: 8kcal
Author: Tanya

Ingredients

Instructions

  • Combine in a small bowl. Store in an airtight container.
  • Use to season your meats, seafood, vegetables, and stews.
  • Use 1-2 teaspoons of seasoning per pound of food.

Notes

  • This makes about ⅓ cup of seasoning. 
  • The benefit of this blend is that you control the number of spices and salt. Make this blend salt free by eliminating the salt or drastically reducing it.
  • I use Kosher salt in this recipe but feel free to use any salt you prefer. If using table salt, you will need to lessen the amount of salt as table salt is denser and would lead to salty seasoning.
  • Make sure that your ingredients aren't stale. Rub a little of each between your fingers; if they release an aroma, they are good to use.

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.02g | Sodium: 1397mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 227IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.4mg