Recipe Index

April 10, 2026 by Tanya Harris Leave a Comment

Dutch Baby Pancake Recipe

This Dutch baby pancake recipe is the easiest, most impressive breakfast you will ever make. A simple blended batter of eggs, flour, whole milk, and butter bakes up puffy and golden in a cast-iron skillet with zero flipping required.

Dutch baby pancake in skillet with berries and powdered sugar on top

tanya holding a slice of dutch baby pancake

I've been making this Dutch baby for years, and it still gets a reaction every single time. My daughter especially loves watching it puff up through the oven window. Honestly, so do I.

What I love most is that there are no chemical leaveners, no baking powder, no baking soda. The rise is entirely due to air incorporated during blending. When that aerated batter hits a screaming hot cast-iron skillet in a 425-degree oven, steam and heat push it into a dramatic, golden, puffed pancake. Oh, how I love baking science!

If you love easy breakfast recipes that feel a little special, you will also want to check out my Sheet Pan Pancakes, my Banana Oatmeal Pancakes, or my Air Fryer French Toast.

Love, Tanya

Dutch Baby Pancake at a Glance

Prep Time: 15 minutes
Cook Time: 17 to 22 minutes
Total Time: About 40 minutes
Serves: 4
Best For: Weekend breakfast, brunch, special occasions

A Quick Look at the Ingredients

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

Eggs – You need large eggs at room temperature. Room temperature eggs blend better and give the pancake more lift. Pull them out of the fridge while the oven preheats.
All-purpose flour – Standard all-purpose flour works great here. No need to sift.
Whole milk – Whole milk gives the batter the richest texture. It also needs to be at room temperature, just like the eggs. You can sub with 2% milk in a pinch.
Granulated sugar – Just a small amount for a touch of sweetness. This is not a super-sweet pancake.
Vanilla extract – Rounds out the flavor.
Salt – A small amount to balance everything out.
Unsalted butter – This is what the skillet gets coated with before the batter goes in. It gives the edges that gorgeous golden color and keeps the pancake from sticking.
Toppings for serving – Powdered sugar, maple syrup, fresh fruit, preserves, or my Homemade Honey Butter are all great options.

How to Make a Dutch Baby Pancake

Step 1: Preheat the oven. Set your oven to 425°F (220°C) and place a 10-inch cast-iron skillet on the middle rack as the oven heats up.

Step 2: Make the batter. Add the eggs, flour, milk, sugar, vanilla, and salt to a blender (or use a stick blender). Blend for about 45 to 50 seconds until the batter is completely smooth and slightly airy. This is the step that makes the pancake puff.

Batter for Dutch baby pancake in a glass jar

Step 3: Melt the butter. Once the oven is preheated, add the butter to the hot skillet and return it to the oven for a couple of minutes until the butter is fully melted. Keep a close eye on it so it does not burn.

Step 4: Add the batter. Carefully remove the hot skillet from the oven and pour the batter directly into the center of the buttered pan. Immediately return it to the oven.

Better for Dutch baby pancake and skillet

Step 5: Bake. Bake for 17 to 22 minutes until the edges are puffed and golden brown. Do not open the oven door while it is baking. Opening the door lets out heat and can cause the pancake to collapse before it sets.

Dutch baby pancake as soon as it came out of the oven

Step 6: Remove from the oven. Carefully remove the skillet from the oven and place it on a heat-safe surface. The Dutch baby will be very puffy and golden around the edges.

Step 7: Serve immediately. Cut into wedges and top with your favorites. The pancake will begin to deflate as it cools, so get it to the table fast.

Close-up photo of Dutch baby pancake from above.

Variations

Sweet Dutch Baby: Keep the recipe as written and top with powdered sugar, fresh berries, and maple syrup.
Lemon Dutch Baby: Add a teaspoon of fresh lemon zest to the batter before blending. Serve with a squeeze of lemon juice and a dusting of powdered sugar.
Cinnamon Sugar Dutch Baby: Add a quarter teaspoon of cinnamon to the batter. Once out of the oven, immediately sprinkle with cinnamon sugar.
Apple Dutch Baby: Top with a bit of sauteed apples. I love these Southern fried apples as a topping. Add them to the middle of the Dutch baby after you remove it from the oven.
Savory Dutch Baby: Skip the sugar and vanilla. After baking, top with fresh herbs, sour cream, smoked salmon, or sautéed mushrooms and cheese.

Serving Suggestions

This Dutch baby is a meal on its own, but it goes well with a side of crispy bacon or sausage. For toppings, I love it with a dusting of powdered sugar and a drizzle of maple syrup. Fresh strawberries, blueberries, or raspberries are great on top. If you want something extra indulgent, try a dollop of my Homemade Honey Butter or my Cinnamon Butter on top.

Storage

Refrigerator: Store leftovers in the fridge, in an airtight container, for up to 3 days. The texture will not be the same as fresh, but it is still good.
Reheating: Warm leftovers in a 300°F oven for about 5 to 7 minutes.

Tanya's Top Tips

Use room temperature eggs and milk. This is the most important tip. Cold ingredients will reduce the puff. Pull them out of the fridge while the oven preheats.
Let the blender do the work. Blend the batter for a full 45 to 50 seconds. That time in the blender is what incorporates air into the batter and drives the rise in the oven.
Do not open the oven door. Watch through the oven window if you want to see the puff happen, but keep that door closed until the timer goes off.
Have your toppings ready. The Dutch baby starts deflating as soon as it hits the cooler air of your kitchen. Get it to the table fast.
Serve it straight from the skillet. Bring the whole pan to the table and let people serve themselves. It makes the whole experience more fun.

Dutch baby pancake in skillet with garnishes surrounding it

FAQs

Is a Dutch baby the same as a German pancake?

They are essentially the same thing. The name Dutch baby is said to come from a mispronunciation of Deutsch, the German word for German, at a Seattle cafe in the early 1900s. The names are used interchangeably today.

Can I make a Dutch baby without a cast-iron skillet?

Yes. A cast-iron skillet gives the best results because it holds heat so well, but any oven-safe 10-inch pan works. Avoid glass or ceramic baking dishes, as they do not heat evenly. A metal pie dish or a 9x13 baking dish for a doubled batch also works.

Can I double this recipe?

Yes! To double the recipe, pour the batter into a 9x13 inch baking dish instead of a skillet. The bake time will be similar, but keep an eye on it.

Can I make this Dutch baby ahead of time?

Can I make this Dutch baby ahead of time?
It’s best right from the oven, but you can blend the batter up to 24 hours ahead and chill it. Let it sit out while the oven preheats, whisk, then bake. Leftovers keep in the fridge for up to 3 days and reheat in a 300°F oven for 5 to 7 minutes.

I hope you love this Dutch baby pancake as much as we do. If you're looking for more breakfast recipes, try these out:

Mini Dutch Baby Pancakes – Individual-sized Dutch babies that are perfect for serving a crowd without any slicing.
Sheet Pan Pancakes – All the flavor of pancakes with none of the standing at the stove flipping.
Banana Oatmeal Pancakes – A wholesome, hearty pancake that comes together quickly on a weekday morning.
Sweet Potato Pancakes – Fluffy, subtly sweet pancakes with a hint of warm spice.
Air Fryer French Toast – Thick, golden French toast made easy in the air fryer.

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Dutch Baby Pancake Recipe

This Dutch baby pancake bakes up puffy and golden in a cast iron skillet using a simple blended batter of eggs, flour, whole milk, and butter. No flipping, no leaveners, and it is ready in about 40 minutes.

Prep Time15

Cook Time17

Total Time32

Course: Breakfast, entree

Cuisine: American

Keyword: dutch baby pancake

Servings: people

Calories: 237kcal

Author: Tanya Harris

Equipment

stick blender

Ingredients

3 large eggs at room temperature
½ cup all-purpose flour about 72 grams
½ cup whole milk at room temperature
1 tablespoon granulated sugar 15 grams
1 teaspoon vanilla extract
⅛ teaspoon salt
4 tablespoons unsalted butter

Instructions

Preheat the oven to 425°F (220°C). Place a 10-inch cast-iron skillet on the middle rack while the oven heats up.
Add the eggs, flour, milk, sugar, vanilla, and salt to a blender. Blend for 45 to 50 seconds until completely smooth.
Once the oven is preheated, add the butter to the hot skillet and return it to the oven. Watch it closely until the butter is fully melted, about 1 to 2 minutes. Do not let it burn.
Carefully remove the skillet from the oven. Pour the batter directly into the center of the buttered skillet. Immediately return it to the oven.
Bake for 17 to 22 minutes until the edges are golden brown and puffed. Do not open the oven door during baking.
Cut into wedges and serve immediately with your choice of toppings. It will deflate as it cools, so serve it right away.

Notes

Room temperature eggs and milk are key. Cold ingredients reduce the puff.
A cast-iron skillet yields the best results, but any oven-safe 10-inch pan will work. Avoid glass or ceramic.
To double the recipe, use a 9x13-inch baking dish.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 300°F (150°C) oven for 5 to 7 minutes.
Top with your favorite toppings such as powdered sugar, berries, or keep it savory with toppings like cheese, mushrooms, and herbs.

Nutrition

April 8, 2026 by Tanya Harris Leave a Comment

Ghanaian Jollof Rice Recipe

This jollof rice recipe has become a family favorite, and once you taste it, you will understand why. This traditional West African red rice is cooked in a rich, deeply seasoned tomato base that infuses every grain with bold, savory flavor.

jollof rice in pot surrounded by tomatoes

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 make a lot of rice dishes, so it was only a matter of time before jollof rice made its way into my regular rotation. My husband travels to Ghana frequently, and this recipe is a combination of recipes from the home cooks and a chef he met there.

Jollof rice has a few steps, and the key is not to rush them. You'll need a blender to break down your tomatoes, onions, and peppers, and you need to cook that mixture down really well before the rice ever touches the pot. Once you get the hang of it, this recipe is not intimidating at all. If you love rice dishes, you might also enjoy my Jamaican Rice and Peas and my One-Pot Jerk Chicken and Rice.

Jollof Rice At a Glance

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Serves: 8
Best For: Weeknight dinners, meal prep, holiday gatherings

What Is Jollof Rice?

Jollof rice is a one-pot West African dish where rice cooks directly in a seasoned tomato-based stew, so every grain soaks up the flavor. It is a staple across West Africa, with Nigeria, Ghana, and Senegal each claiming its own version. The core is always the same: rice, a deeply cooked tomato base, and plenty of seasoning. This recipe is inspired by Ghanaian jollof, which skips the bell pepper and lets the tomato, aromatics, and spices do the heavy lifting.

A Quick Look at the Ingredients

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

Roma tomatoes, scotch bonnet peppers, onion, garlic, and ginger: All of these go into the blender together to form the base. Roma tomatoes work well here because they are meatier and less watery than other varieties. For scotch bonnets, I actually use habaneros most of the time because they're much easier to find at a regular grocery store, and the heat level is similar. I like my jollof on the spicier side, so I usually add 2 peppers. If you want less heat, start with 1. For the seeds and membrane, I remove most of them, but I leave a little membrane in because that is where the heat and flavor really live. Adjust to your comfort level.
Parboiled rice: I use it because it holds up better during cooking, gives you more consistent results, and produces separated grains instead of a mushy pot. White long-grain rice also works well.
Tomato paste: I prefer regular tomato paste in this recipe, rather than double-concentrated. It gives you just the right amount of rich tomato flavor without overpowering the dish. If using double-concentrated, I suggest reducing the amount by ½.
Vegetable oil: Used to cook the tomato base down in the pot.
Chicken broth: Adds flavor to the rice as it cooks. Vegetable broth or fish stock also works here.
Salt, curry powder, and bay leaves: your seasoning trio. Curry powder adds warm flavors and depth. Some recipes use Maggi cubes for added flavor, but I skip this and opt for a flavorful chicken broth instead.

How to Make Jollof Rice

Step 1: Blend the base. Add the Roma tomatoes, habanero or scotch bonnet peppers (with most of the membrane removed), onion, garlic, and ginger to a blender. Blend until completely smooth.

tomaoes, ginger, onions, etc in blender before blending

jollof base ingredients in blender after bing blended

Step 2: Cook the tomato base. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended mixture and cook, stirring occasionally, for about 15 minutes. You will notice a lot of popping and spattering as the water cooks out. Keep cooking until the mixture has thickened and most of the liquid has evaporated. This step is what builds the deep flavor base, so do not rush it.

tomato mixture in pot after cooking down in oil

Step 3: Add the tomato paste and seasoning. Stir in the tomato paste and cook for about 10 seconds. Then add the salt, curry powder, and bay leaves, stirring to combine.

Step 4: Add broth and rice. Pour in the chicken broth and stir. Bring to a simmer, then add the rinsed parboiled rice and stir to combine.

all jollof ingredients in pot before steaming rice

Step 5: Cook the rice. Reduce the heat to low, cover the pot tightly, and cook for 25 minutes until the rice is tender and the liquid is absorbed. Keep the heat on low here to prevent burning.

Step 6: Rest and serve. Remove from the heat and let the rice sit, covered, for 10 minutes. Then fluff with a fork. Remove the bay leaves before serving.

Variations

Less spicy: Use 1 habanero or scotch bonnet instead of 2, and remove all seeds and membranes.
White long-grain rice: Works well. However, for more consistent results and separated grains, stick with parboiled.
Vegetarian: Swap chicken broth for vegetable broth.
Stir in cooked mixed vegetables, such as peas, corn, and chopped carrots.
Smoky bottom (party style): Once the rice is fully cooked, turn the heat up to medium-high for 3 to 5 minutes with the lid on. You will hear the rice crackling at the bottom of the pot. This creates a smoky, slightly crispy bottom layer that is a traditional and beloved part of jollof rice in West Africa.

Serving Suggestions

Jollof rice is a full side dish on its own and pairs well with just about any protein. Serve it alongside my Jamaican Jerk Chicken. I've also used this rice as a base in a chicken bowl. So good!

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Jollof rice freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Add a splash of water or broth and reheat on the stovetop over low heat, covered, until warmed through. You can also microwave it with a damp paper towel over the top to keep the rice from drying out.

Tanya's Top Tips

Cook the tomato base until it is really thick, and most of the liquid has cooked out, before adding anything else. If the stew is still watery when you add the rice, your rice will not cook properly and will come out mushy.
If using white long-grain rice, rinse your rice before adding it to the pot. This removes excess starch and helps the grains stay separated. Most parboiled rice instructs not to rinse, but I still like to give all my rice a quick rinse.
Let the rice rest covered for 10 minutes after cooking. This finishes the cooking process and allows the steam to redistribute through the pot.
Use a heavy-bottomed pot. A thin pot will distribute heat unevenly, and you are more likely to get a burnt bottom.

I hope you love this jollof rice as much as we do. If you are looking for more rice recipes, try these out:

Jamaican Rice and Peas - A classic Jamaican side dish made with kidney beans and coconut milk.
One-Pot Jerk Chicken and Rice - Smoky jerk-seasoned chicken cooked right in the pot with rice.
Easy Yellow Rice Recipe - A simple, vibrant yellow rice that works as a side for so many meals.
Oven Baked Rice - A hands-off method for perfectly cooked rice every time.

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Ghanaian Jollof Rice Recipe

This jollof rice is a one-pot West African rice dish cooked in a rich, well-seasoned tomato base. Deeply flavorful and perfectly spiced.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: African

Keyword: jollof rice, jollof rice recipe

Servings: people

Calories: 313kcal

Author: Tanya Harris

Ingredients

5 Roma tomatoes chopped
1 to 2 habanero or scotch bonnet peppers seeds and most of membrane removed
1 medium onion chopped
4 cloves garlic
1- inch piece fresh ginger
½ cup vegetable oil
2 tablespoons tomato paste
1 ½ teaspoons salt or to taste
1 teaspoon curry powder
2 bay leaves
2 cups chicken broth or vegetable broth
2 cups parboiled rice rinsed

Instructions

Add the tomatoes, habanero peppers, onion, garlic, and ginger to a blender. Blend until smooth.
Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Pour in the blended mixture and cook, stirring occasionally, for about 15 minutes until thickened and most of the liquid has evaporated. The mixture will pop and spatter as it cooks.
Stir in the tomato paste and cook for about 10 seconds. Add the salt, curry powder, and bay leaves, and stir.
Pour in the chicken broth and stir to combine. Bring to a simmer.
Add the rinsed rice and stir. Reduce the heat to low, cover tightly, and cook for 25 minutes until the rice is tender and the liquid is absorbed.
Remove from the heat and let sit, covered, for 10 minutes. Fluff with a fork and serve.

Notes

Keep the heat on low at the end of cooking to prevent the bottom of the rice from burning.
The tomato base should be thick and most of the liquid should be cooked out before you add the rice.
Habanero peppers are a great substitute for scotch bonnet and are much easier to find at a regular grocery store.
For a smoky bottom (party-style jollof), turn the heat up to medium-high for 3 to 5 minutes with the lid on after the rice is fully cooked.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

Nutrition

March 27, 2026 by Tanya Harris Leave a Comment

Homemade Jamaican Jerk Marinade (Bold, Authentic Flavor)

I make this jerk marinade from scratch every time I want to give my guests an authentic Jamaican experience, and it never disappoints.

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

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 keep a batch of this jerk marinade on hand because it’s one of my favorite ways to add big, bold flavor to dinner with almost no effort. It’s packed with fresh herbs, warm spices, and those punchy Scotch bonnet peppers that bring that true Jamaican jerk vibe I grew up loving.

If jerk is your thing too, you’ve got options. Use this marinade with my Jerk chicken, easy Jerk chicken bowls, flavorful whole snapper, or quick-baked Jamaican Jerk shrimp. And when you’re ready to play with even more jerk flavor, check out my homemade jerk BBQ sauce.

Love, Tanya

Jamaican Jerk Marinade Recipe Ingredients

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

Onions: I use both yellow onions and green onions (also known as scallions) in this recipe.
Scotch bonnet peppers - If you cannot find scotch bonnet peppers, habanero peppers are a perfect substitute. Choose your favorite type of hot pepper to adjust the heat level.
Fresh thyme, garlic, ginger - Classic aromatics that give this marinade its signature Jamaican flavor.
Soy sauce - Adds salt and umami, and helps the marinade cling to the meat.
Canola oil - I use canola oil, but any neutral oil like olive or avocado oil works.
Lime juice & white vinegar - Brighten the flavor and help tenderize the meat.
Light brown sugar - Balances the heat and adds a little caramelized flavor.
Allspice berries - A key jerk ingredient with warm, peppery notes.
Ground black pepper & Salt
Ground cinnamon & nutmeg - A touch of warm spice that makes jerk taste like jerk.
Browning - Browning is optional. I use it to give the jerk marinade a darker color. If you don't have browning, leave it out. The marinade will taste and work the same. Or, make my homemade browning recipe to use in place of store-bought.

Tools needed for this recipe

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

How To Make Your Own Jerk Marinade

Step 1: Place all ingredients in a blender or food processor. Blend until smooth.

jerk marinade ingredients in a blender cup.

Step 2: Use jerk marinade over your favorite proteins and most vegetables before cooking.

The marinade ingredients all blended up inside the cup.

How To Store Jerk Marinade

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

Note: Discard any used marinade to avoid cross-contamination with bacteria from raw meat.

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

How To Use Jerk Marinade

To start, prepare the meat or vegetables you plan on marinating.
Once your marinade is blended, place the meat or vegetables in a shallow dish or a resealable bag, then pour the marinade over them, making sure they are completely covered.
Cover the dish, or tightly seal the plastic bag, and refrigerate for at least 2 hours. Marinate meat overnight for maximum flavor.
When you're ready to cook, discard any remaining marinade from the dish or bag.

Tanya's Top Tips

It's best to wear gloves when handling spicy peppers like Scotch bonnets or habaneros. This way, you can discard them without worrying about getting any pepper juice on your skin or your eyes.
When layering ingredients in the blender or food processor, it's best to place the ingredients with the highest water content closest to the blades. In addition to the liquid ingredients, these ingredients will help to add moisture and bring the jerk marinade together more easily.
Use about 3-4 tablespoons of marinade per 1 pound of meat.

Are jerk marinade and jerk seasoning the same thing?

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

What types of meats are good for jerk marinade?

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

Looking for more seasoning recipes? Try these out:

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

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5 from 3 votes

Jerk Marinade

This homemade jerk marinade is made from scratch with fresh ingredients for bold, authentic Jamaican flavor. Use it on chicken, pork, shrimp, and more for a Caribbean experience every time.

Prep Time10

Total Time10

Course: Sauce, Seasoning, spices

Cuisine: Jamaican

Keyword: jerk marinade

Servings: persons

Calories: 38kcal

Author: Tanya Harris

Equipment

Ingredients

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

Instructions

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

Notes

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

Nutrition

This post was originally published on June 9th, 2023. It has been updated with helpful information.

March 24, 2026 by Tanya Harris 36 Comments

Salmon Wellington

My salmon wellington is buttery, flaky puff pastry wrapped around tender salmon, herby cream cheese, and fresh spinach.

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

This is one of my favorite ways to cook salmon! It's such a classic dish, and it's so much easier to make than you think!

It's ready to serve in less than 45 minutes and pairs perfectly with recipes like air-fried carrots and green beans.

Be sure to try my Easy Oven-Baked Salmon recipe too.

5 Star Review

⭐⭐⭐⭐⭐

Kelly says, "Delicious and comes together easily. Looks impressive when done. I will definitely be making this again"

How To Make A Salmon Wellington

Combine spinach, cream cheese, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl.

Mix until fully combined.

Season the salmon with a little salt and pepper.

Lay the puff pastry on a flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture

Lay the salmon on top. Add the remaining spinach mixture on top of the salmon. Fold the sides of the puff pastry over to enclose the spinach and salmon.

Flip the pastry over and place it on a sheet pan lined with parchment paper.

Score the pastry with a paring knife. Brush the beaten egg over the pastry.

Bake in a preheated oven until the top is nice and golden. Remove and enjoy.

Can you make this ahead of time?

This salmon recipe is best served straight out of the oven so that the salmon is perfectly fresh and the pastry is flaky. If you have leftovers, store them in an airtight container for up to 3 days.

You can reheat it in the oven at 400F for 5 to 8 minutes until warmed through to serve.

Can you freeze salmon en croute?

If you are planning to make this as part of a bigger feast or are looking for a freezer meal, this is a great option. You can freeze the uncooked wellington and then cook it straight from frozen.

Freeze it on a baking sheet. Once solid, wrap it in plastic wrap and foil, and it will keep for up to 3 months. Cook the frozen wellington in a preheated oven at 400F for about 45 minutes.

Tanya's Top Tips

Thaw the puff pastry sheet according to the package instructions.
You can cut the spinach and cheese mixture in half if you prefer, and place the mixture on one side of the salmon.

More Easy Fish Recipes

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4.80 from 24 votes

Salmon Wellington Recipe

This salmon wellington recipe (salmon en croute) is simple enough for a family meal, but fancy enough to impress company! Easy to prep, this impressive main course is wonderfully fresh and delicious.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: easy salmon in pastry, salmon wellington, simple salmon wellington recipe

Servings: servings

Calories: 525kcal

Author: Tanya Harris

Ingredients

12 oz frozen spinach drained and squeezed dry
8 oz cream cheese softened and cut into cubes
1 Tablespoon Worcestershire sauce
1 teaspoon salt* or to taste
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon black pepper
½ cup shredded parmesan cheese
1 lb skinless salmon
1 puff pastry sheet thawed
1 medium egg lightly beaten
Salt and pepper to taste

Instructions

Preheat oven to 400 degrees Fahrenheit.
Combine spinach, cream cheese,Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl. Mix until fully combined.
Season salmon with a little bit of salt and pepper. Lay puff pastry on flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture, then lay salmon on top, then add remaining spinach mixture on top.
Fold over sides of puff pastry to enclose spinach and salmon inside the pastry. Flip the pastry over and place on sheet pan lined with parchment paper. Score the pastry with a pairing knife and brush egg over the pastry.
Bake in preheated oven for 30-35 minutes or until the top is nice and golden. Remove and enjoy.

Video

Notes

Thaw the puff pastry sheet according to the instructions on the package.
You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.

Nutrition

This post was originally published June 12th, 2020. It has been updated with new photos.

March 13, 2026 by Tanya Harris 4 Comments

Liver and Onions (with Pan Gravy)

This liver and onions recipe is rich, savory, and smothered in a simple pan sauce that takes it far beyond the basic.

Liver and onions in skillet with salt and pepper on side

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

I grew up eating liver and onions at my grandmother's table. She made it regularly, partly because she loved it and partly because she knew it was packed with nutrition.

As a kid, I wasn't exactly rushing to the table for it. But now I make it for my own family from time to time, and I've added my own touch: a simple pan sauce made with beef broth and apple cider vinegar.

If you love hearty, old-fashioned comfort food, you might also enjoy my Smothered Chicken or my Classic Pot Roast for more of that same cozy, satisfying energy.

Liver and Onions At A Glance

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Serves: 4
Best For: Weeknight dinners, comfort food cravings

A Quick Look at The Ingredients

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

Liver (beef or calf, 1 lb) - Either works here, but they cook differently. Calf liver is more delicate with a milder flavor, while beef liver is bolder and more intense. If using calf liver, keep a close eye on the simmer time.
Yellow onion - Sliced thin so it softens and sweetens quickly in the butter. One large onion is just right for 1 pound of liver.
All-purpose flour - Used to dredge the liver before frying. It creates a light crust and helps thicken the pan sauce.
Salt and black pepper - Mixed directly into the flour for even seasoning on every piece. Feel free to add more if you want, like seasoned salt, garlic powder, etc.
Beef broth - The base of the pan sauce. You could also use chicken broth if that's what you have on hand.
Apple cider vinegar - Just a tablespoon, but it brightens the whole dish and cuts through the richness of the liver.
Unsalted butter - Used to cook the onions low and slow. It adds flavor and keeps the onions from burning.
Olive oil - Used to fry the liver at a higher heat. The combination of butter (for the onions) and oil (for the liver) gives you the best results from both. You could use any neutral high-heat oil here, like canola or avocado.

How to Make Liver and Onions

Below is a printable recipe card with the instructions. Here you will find the step-by-step photos of each step.

Step 1: Rinse the liver under cold water and pat it completely dry with paper towels. If the pieces are very large, cut them into more manageable sizes. Slice your onion into thin rings or half-moons, set aside.

In a shallow dish, stir together the flour, salt, and black pepper. Dredge each piece of liver in the seasoned flour, coating both sides and shaking off any excess.

Step 2: In a large skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Transfer the onions to a plate and set aside, leaving as much of the butter and browned bits in the pan as possible.

Step 3: Add the olive oil to the same skillet and raise the heat to medium-high. Once the oil is hot and shimmering, add the floured liver in a single layer. Work in batches if needed to avoid crowding the pan. Fry until browned on the outside and still slightly pink in the center, about 2-3 minutes per side depending on thickness. Remove the liver and set it aside on a plate.

Step 4: Reduce the heat to medium. Pour in the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.

Step 5: Return the cooked onions and liver to the skillet. Stir gently to coat everything in the sauce. Reduce the heat to medium-low, cover, and cook for 15-20 minutes. If you are using calf liver, start checking for doneness around the 10-12 minute mark. The liver should be tender but still holding together. Add apple cider vinegar and stir it into the broth. Turn off the heat.

Step 6: Serve hot with plenty of that pan sauce spooned over the top.

Serving Suggestions

Liver and onions are a natural match for starchy, comforting sides that soak up the sauce. My Creamy Garlic Mashed Potatoes are a top choice, or keep it simple with Microwave Mashed Potatoes on a weeknight.

White rice works just as well if that's what you have. For greens on the side, try my Southern Collard Greens or Southern Green Beans.

Make Ahead and Storage

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The liver will continue to absorb the sauce as it sits, which actually deepens the flavor.

Reheating: Reheat gently over medium-low heat on the stovetop, adding a splash of beef broth if the sauce has thickened too much. Avoid high heat, which can make the liver tough.

Freezing: Liver and onions can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Tanya's Top Tips

Pat the liver very dry before dredging. Moisture is the enemy of a good sear. If the liver is wet, it will steam instead of browning.
Some people choose to soak the liver in milk before cooking to mellow out the flavor. I skip this step because I actually like the taste of liver. If you are more sensitive to that strong, mineral flavor, a 30-minute soak in milk can take the edge off. Or use calf liver for a more mellow flavor.
Watch the simmer time closely, especially with calf liver. It is more delicate than beef liver and will fall apart if you cook it too long. Start checking at 10-12 minutes.

Frequently Asked Questions

What is the difference between beef liver and calf liver?

Beef liver has a stronger, more pronounced flavor and is firmer in texture. Calf liver is milder and more tender, which makes it more forgiving for people who are newer to cooking liver. Both work in this recipe, but calf liver needs a shorter simmer time.

How do I know when the liver is done?

After the initial sear, the liver should be browned on the outside and still slightly pink in the center before returning to the sauce. After simmering, it should be cooked through, tender, and holding its shape. If it is falling apart, it has cooked too long.

Related Recipes

I hope you love this liver and onions recipe as much as we do. If you are looking for more hearty, satisfying dinners, try these out:

Smothered Chicken - Tender chicken smothered in a rich, savory onion gravy.
Smothered Turkey Wings - Fall-off-the-bone turkey wings in a deeply seasoned sauce.
Classic Pot Roast - A slow cooker pot roast that is pure comfort food.
Braised Beef Shanks - Rich, fall-off-the-bone beef shanks in a flavorful braise.
Onion Gravy - A simple, savory onion gravy that goes great over just about everything.

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5 from 1 vote

Liver and Onions Recipe

This liver and onions recipe is smothered in a savory pan sauce made with beef broth and apple cider vinegar. Tender, pan-fried liver with caramelized onions, all finished in one skillet.

Prep Time15

Cook Time30

Total Time45

Course: entree

Cuisine: American

Keyword: how to make liver and onions, liver and onions

Servings: servings

Calories: 311kcal

Author: Tanya Harris

Ingredients

1 lb liver beef or calf
1 large yellow onion sliced
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
1 ¼ cup beef broth
1 tablespoon apple cider vinegar
2 tablespoons unsalted butter
2 tablespoons olive oil

Instructions

Rinse the liver under cold water and pat dry with paper towels. If slices are large, cut into more manageable pieces. In a shallow dish, combine the flour, salt, and black pepper. Dredge the liver in the seasoned flour, coating both sides and shaking off any excess. Slice the onion into thin rings or half-moons.
In a large skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Transfer onions to a plate, leaving the butter and browned bits in the pan.
Add the olive oil to the same skillet and increase the heat to medium-high. When the oil is hot and shimmering, add the floured liver in a single layer (work in batches if needed). Fry until browned on the outside and still slightly pink in the center, about 2-3 minutes per side. Remove the liver and set aside.
Reduce heat to medium. Pour in the beef broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
Return the onions and liver to the skillet. Stir gently to coat everything in the sauce. Reduce heat to medium-low, cover, and cook for 15-20 minutes. If using calf liver, begin checking for doneness at 10-12 minutes. The liver should be tender and holding together, not falling apart.
Stir in the apple cider vinegar. Serve hot with the pan sauce spooned over the top. Great with mashed potatoes, rice, or your favorite side.

Notes

Calf liver is more delicate than beef liver and will fall apart with too much simmer time. Start checking at 10-12 minutes and pull it when it is tender but still holding its shape.
Pat the liver very dry before dredging for the best sear.
store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

March 11, 2026 by Tanya Harris 478 Comments

Air Fryer Fried Chicken

This Air Fryer Fried Chicken is golden brown, juicy, and full of flavor, thanks to a simple buttermilk and hot sauce marinade.

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!

5 Star Review

⭐⭐⭐⭐⭐

Linda says, "I’ve made this several times and it always turns out yummy."

Southern fried chicken is a classic comfort food, but for a long time, I wasn’t that excited about it. In fact, the only fried chicken I usually ate was air-fried chicken wings tossed in an Asian-inspired sauce.

That changed when I made fried chicken in my air fryer. Marinating the pieces in buttermilk and hot sauce gave me fried chicken that was beautifully golden on the outside and juicy on the inside, with way more flavor than I expected.

Whether you’re new to frying chicken or just looking for an easier way to make it at home, this air fryer version is a simple, flavorful place to start.

With love, Tanya

AIR FRYER FRIED CHICKEN AT A GLANCE

Prep Time: 10 minutes
Cook Time: 25 minutes
Marinade Time: 1–24 hours
Total Time: 35 minutes (plus marinating)
Serves: 4 people
Best For: Comfort food cravings, Sunday dinners, family meals, game day, and when you want classic fried chicken with less oil

A Quick Look at the Ingredients Needed

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

Whole chicken cut into separate pieces (breast, thigh, wing, and leg)
For the Marinade: Hot sauce (I use Texas Pete) and Buttermilk. Choose a mild hot sauce and avoid very spicy ones like sriracha.
Seasoned flour: All-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper.
Canola or vegetable oil: for spraying the chicken.

Ingredients for air fryer fried chicken on a wood table

How to Make Air Fryer Fried Chicken

Step 1: Marinate your chicken. I use a mixture of half buttermilk and half hot sauce. I learned the hot sauce trick from my mother-in-law. The buttermilk helps keep the chicken juicy on the inside, and the hot sauce adds flavor. Don't worry about it being spicy; it won't be if you use a milder hot sauce. You can marinate in the refrigerator for 1 to 24 hours.

Step 2: Combine flour, Italian seasoning, seasoning salt, garlic powder, onion powder, and cayenne pepper. I use a whisk to ensure that my flour is fully seasoned.

Step 3: Grab a pair of tongs and remove one piece of chicken from the buttermilk mixture, allowing it to drain off a bit, and place it in the flour mixture. Use the tongs to make sure the chicken pieces are fully coated.

Raw chicken soaking in hot sauce and buttermilk.

Step 4: Lightly spray your air fryer basket with oil, or add a parchment liner with holes if your basket tends to stick. Place the floured chicken pieces on top, in a single layer, with space between each piece so the air can circulate. If using parchment, be sure the chicken is on the liner before you start the air fryer—loose parchment can fly up into the heating coil and be a fire hazard, and could start a fire if it hits the heating element.

Step 5: Close the air fryer drawer, set the temperature to 390 degrees Fahrenheit, and set the timer to 25 minutes.

Step 6: After about 13 minutes, open the Air Fryer. Your chicken should look like the photo below on the left (still showing some dry flour spots). Grab your Air Fryer oil spray bottle and spray those flour spots. Then grab some tongs and flip your chicken. Spray this side of the chicken as well, covering all flour spots. Close your Air Fryer and let it resume cooking.

Step 7: Once your cooking cycle is done, use a quick-read thermometer to ensure your chicken is fully cooked to 165 degrees Fahrenheit. Remove and enjoy 🙂

air fryer fried chicken in air fryer basket

There you have it! Delicious Southern Style Buttermilk Soaked Air Fryer Fried Chicken.

Other Chicken Recipes in the Air Fryer You May Enjoy

If you like chicken in the air fryer, try these out:

Air Fryer Whole Chicken (Peruvian Style) - the marinade for this recipe is simply amazing.
BBQ Air Fryer Chicken Breast - For that BBQ flavor, but made quickly in the air fryer.
Air Fryer Chicken Nuggets - Another way to fry chicken in the air fryer, these nuggets are brined in pickle juice, then breaded and air-fried.
Air Fryer Chicken Wings - My go-to way to make wings these days. I love cooking wings in the air fryer and tossing them in all kinds of sauces.

Make it a Meal

Fried chicken deserves good sides. Here are some of my favorites to make this a full meal.

Air Fryer Potato Wedges (KFC Copycat) - Crispy on the outside, fluffy on the inside, these KFC-style Air Fryer Potato Wedges are an easy, family-friendly side dish for your Air Fryer Fried Chicken.
Sweet and Spicy Air Fryer Brussels Sprouts - If you think you don’t like Brussels sprouts, these sweet, slightly spicy, crispy bites might change your mind.
Kale and Broccoli Salad - I love serving this crunchy kale and broccoli salad on the side for something fresh and green with all that crispy chicken.
Southern Style Pressure Cooker Collard Greens - These collard greens give you that classic Southern flavor without babysitting a pot on the stove all day.
Old Fashioned Potato Salad - this salad is perfect for fried chicken nights, cookouts, and potlucks.

Tanya's Top Tips

I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken pieces in a single layer and not touching. That way, the air can circulate around the chicken, crisping it and giving it a nice, golden crust.
Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour. Use an oil with a high-smoke point for your chicken.
If using parchment liners, make sure you place the chicken on them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
Timing will vary depending on the Air Fryer brand. Use a meat thermometer to ensure your chicken has reached at least 165°F. My chicken usually reaches 180 degrees or higher and remains juicy and deliciously crisp.

How to store leftover fried chicken

To refrigerate: Keep any leftover fried chicken in an airtight container in the fridge for 3-4 days. To heat up, warm the chicken in a preheated oven at 400F until warmed through.

For freezing: Once cooked and cooled, place any pieces of leftover chicken into an airtight container and store in the freezer for up to 3 months.

FAQs:

What if my breading doesn't stick?

You can place your chicken pieces in the fridge for 10-15 minutes after breading, and before air frying. This will help if you have trouble with the breading staying on.

Can I use boneless, skinless chicken breasts or thighs?

You can, but the results will be a little different. The skin helps the coating stick and get extra crispy, and bone-in pieces stay juicier. If you use boneless, skinless chicken, reduce the cook time and keep a close eye on the internal temperature so it doesn’t dry out.

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

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4.78 from 177 votes

Air Fryer Fried Chicken Recipe

This Air Fryer fried chicken is a healthier and easier version of traditional fried chicken. Soaked in buttermilk and hot sauce, covered in seasoned flour, and air fried to perfection.

Prep Time10

Cook Time25

Marinade1

Total Time35

Course: Main Course

Cuisine: American

Keyword: air fryer chicken breast, air fryer fried chicken

Servings: people

Calories: 318kcal

Author: Tanya Harris

Ingredients

Marinade

½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
½ cup hot sauce
½ cup buttermilk

Seasoning

¾ cup All-Purpose Flour
2 teaspoon seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
Oil for spraying Canola or Vegetable

Instructions

Place chicken pieces in buttermilk and hot sauce. Place in refrigerator and allow to marinate anytime from 1-24 hours.
Whisk together all-purpose flour, seasoning salt, garlic powder, onion powder, italian seasoning, and cayenne pepper in a bowl. Set aside.
Place a parchment liner in the Air Fryer basket.
Remove a piece of chicken from the buttermilk mixture and place in the flour mixture, coating all sides of the chicken and shaking off any excess flour. Place the chicken pieces in the basket in a single layer.
Close the Air Fryer basket and set temperature to 390 degrees Fahrenheit and timer to 25 minutes. Start the Air Fryer.
After 13 minutes, open the air fryer and spray any flour spots on the chicken. Flip the chicken and spray the other side with oil, ensuring all the flour spots are covered. Close the Air fryer and cook for 12 more minutes.
Once the timer is up, open the Air Fryer and check chicken pieces with a quick read thermometer. Chicken is done when it reaches an internal temperature of 165 degrees at the thickest part of the chicken.

Video

Notes

I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken pieces in a single layer and not touching. That way, the air can circulate around the chicken to crisp it and give it a nice, golden crust.
Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour.
Some breading will fall off, whether you use the liners or not. However, much less breading falls off when using the parchment liners.
If using parchment liners, make sure you place the chicken on them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
Timing will vary depending on the Air Fryer brand. Use a meat thermometer to ensure your chicken has reached at least 165 degrees Fahrenheit. My chicken usually reaches 180 degrees or higher and remains juicy and deliciously crisp.
Use any part of the chicken you like that has skin on. The breading may not stick to skinless chicken, and it may not be as crispy.
I use Texas Pete hot sauce in this recipe. If you are sensitive to heat or use a spicier brand, reduce the amount of hot sauce.

Suggested Tools for Air Fryer Fried Chicken

Air Fryer Parchment Liners (They come in different sizes so make sure to select the one that correlates to your size of Air Fryer)
Oil bottle for spraying
Tongs for flipping (I like to have a few around)
Quick Read Thermometer

Nutrition

This post was originally published on March 5, 2019. It has been updated with additional helpful tips.

March 5, 2026 by Tanya Harris Leave a Comment

Homemade Vegetable Broth

This homemade vegetable broth is rich, deeply flavorful, and made entirely from simple vegetables and aromatics you likely already have on hand. Once you start making your own, you’ll want to keep a batch in the freezer at all times.

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 find that so many dishes have a base of broth or stock. There's this Slow Cooker Chicken Broth that I love to stash in the freezer, but one broth I keep coming back to is vegetable broth. It’s made with ingredients you likely already have rolling around in your fridge, like onions, carrots, and celery, and the flavor it produces is really good.

This is something I like to make ahead and keep on hand. I use it in rice dishes, soups, stews, and anywhere that needs a little extra boost of flavor. It’s a simple swap that makes a big difference. If you’ve never made your own broth before, I promise this recipe will make you a convert.

Love, Tanya

Vegetable Broth at a Glance

Prep Time: 15 minutes
Cook Time: 1 to 1½ hours
Total Time: About 1 hour 45 minutes
Makes: About 8 cups of broth
Best For: Meal prep, soups, rice dishes, stews, anywhere that calls for broth

A Quick Look at the Ingredients

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

Carrots, Celery, and Onion form the classic flavor base for this broth. No need to peel the carrots, just scrub and chop. Leave the skin on the onion for a beautiful golden color. Use the whole celery stalk, including the leafy tops.
Garlic is smashed with the flat side of a knife. No need to peel it.
Baby Portabella Mushrooms add a savory, umami-rich flavor to the broth, making it taste more complex. Cut them in half before adding.
Fresh Ginger is sliced into coins and added. I love ginger and add it to my broth whenever I get a chance. If you don’t have it on hand, you can skip it, but I love what it brings.
Black Peppercorns, Bay Leaves, Fresh Parsley, and Fresh Thyme are your aromatics. Together, they build that classic, herbaceous broth flavor. Dried parsley and thyme work fine as substitutes.
Cold Water helps draw out the flavor from the vegetables slowly as it comes up to heat.
Salt to taste at the end. I usually add about 1 teaspoon of fine sea salt, but taste and adjust to your preference.

ingredients for vegetable broth on table

How to Make Homemade Vegetable Broth

Step 1: Prep your vegetables by rinsing them and cutting them into smaller pieces. I aim to cut the carrots, onions, and celery into ½ inch cubes. The smaller the pieces are, the quicker they will release flavor.

Step 2: Combine everything in the pot by adding all of the vegetables, herbs, peppercorns, and bay leaves to a large pot (at least 4 quarts). Pour in the cold water. It should just cover the vegetables.

fresh vegetables in pot covered with water

Step 3: Bring to a boil over high heat, then immediately lower the heat to medium-low to simmer. You want a gentle simmer, just a few bubbles breaking the surface, not a rapid boil. Leave the pot uncovered and simmer for 1 to 1½ hours.

Step 4: Check your broth for doneness by tasting. I like to taste one of the cooked vegetables in the broth. If it tastes bland, the flavor has transferred into the liquid, and you’re ready to strain. Place a fine-mesh strainer over a large bowl. Carefully pour the broth through, then gently press the vegetables with the back of a spoon to squeeze out any extra liquid. Discard or compost the solids.

strained vegetable broth being lifted with spoon out of pot

Step 5: Season and Store by letting the broth cool to room temperature for about 10 minutes, then transferring it to airtight containers. Salt to taste. I usually add about 1 teaspoon of fine sea salt.

What Are the Best Vegetables for Broth?

One of the best things about making vegetable broth at home is its flexibility. The foundation is always carrots, celery, and onion, but you can add leeks for a milder sweetness, mushrooms for depth, or a spoonful of tomato paste for a little richness and color. Fresh herb stems and garlic round everything out. If you cook regularly, you probably already have most of this on hand.

Vegetables to Avoid

Some vegetables can make your broth bitter or produce off-flavors. It’s best to skip:

Brassicas like broccoli, cauliflower, Brussels sprouts, and cabbage. They turn bitter and can give the broth a sulfurous smell.
Beets. They will turn your broth bright red or purple and can overpower everything else.
Starchy vegetables like potatoes. They make the broth cloudy and starchy rather than clear and clean.

Vegetable scraps are a great way to build flavor over time. Save carrot peels, onion skins, celery tops, and parsley stems in a zip-lock bag in the freezer, and when you’ve got enough, make a batch of broth.

How to Use Vegetable Broth

This broth is so versatile. Here are some of my favorite ways to use it:

Use it in place of water when cooking rice. Try it in my Easy Yellow Rice Recipe or Oven Baked Rice for a huge flavor upgrade.
Use it as the base for soups like my Black Bean Soup, Collard Green Soup, or Creamy Broccoli Cheddar Soup.
Stir it into beans while cooking for extra flavor. It’s great in my Pinto Beans Recipe or Red Beans and Rice.
Use it in stews and braises, like my Stovetop Beef Stew or Hearty Instant Pot Vegetable Soup.

Make Ahead and Storage

Storage: Once cooled, transfer the broth to airtight containers and refrigerate for up to 5 days.
Freezing: Pour into freezer bags, mason jars (leave headspace), or ice cube trays for easy portioned use. Freeze for up to 3 months. The ice cube method is great when you just need a small amount to deglaze a pan or add to rice.
Reheating: Thaw overnight in the refrigerator or warm directly from frozen in a small saucepan over low heat.

Tanya’s Top Tips

Salt at the end, not the beginning. The broth reduces as it simmers, so salting at the end gives you better control over the final seasoning.
Taste a vegetable to know when it’s done. When the carrot or celery tastes like nothing, the flavor is in the liquid. That’s your green light to strain.
Freeze in portions. I love using a silicone ice cube tray to freeze broth in small amounts so I always have a little bit on hand without defrosting a whole batch.

Related Recipes

I hope you love this homemade vegetable broth as much as we do. If you’re looking for more broth or stock recipes, try these out:

Slow Cooker Chicken Broth is my go-to chicken broth recipe, and I make it and freeze it for whenever I need it.
Shrimp stock is another flavorful option that works well in soups, stews, and seafood-based dishes.

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No ratings yet

Homemade Vegetable Broth

This homemade vegetable broth is rich, flavorful, and made with simple vegetables you likely already have on hand. Make it ahead and use it in soups, rice dishes, stews, and more.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Pantry Staples

Cuisine: American

Keyword: vegetable broth

Servings:

Calories: 30kcal

Author: Tanya Harris

Ingredients

4 carrots scrubbed and cut into rough ½-inch chunks
4 celery stalks chopped into ½-inch pieces
1 large onion quartered (skin on), about 2½ cups
4 garlic cloves smashed
8 oz baby bella mushrooms halved
2- inch piece fresh ginger sliced into ¼-inch coins
1 teaspoon black peppercorns
2 bay leaves
Small handful fresh parsley about ¼ cup (or 1 tablespoon dried)
3 to 4 sprigs fresh thyme or 1 teaspoon dried
12 cups cold water
1 teaspoon fine sea salt or to taste

Instructions

Add all of the vegetables, herbs, peppercorns, and bay leaves to a large pot (at least 4 quarts). Pour in the cold water. It should just cover the vegetables.
Bring to a boil. Place the pot over high heat and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 1 to 1½ hours. You want a gentle simmer, not a rapid boil.
Set a fine-mesh strainer over a large bowl. Pour the broth through, pressing gently on the vegetables to squeeze out the last of the liquid. Discard the solids.
Salt to taste (about 1 teaspoon fine sea salt). Let cool to room temperature before transferring to airtight containers.

Video

Notes

Makes about 8 cups of broth, depending on evaporation during simmering.
To check for doneness, taste one of the cooked vegetables. If it tastes bland, the flavor has transferred to the water, and you’re ready to strain.

Nutrition

February 26, 2026 by Tanya Harris Leave a Comment

Homemade Ketchup Recipe

This homemade ketchup recipe is made with simple pantry staples and comes together in around 10 minutes. It's slightly sweet, full of real tomato flavor, and a perfect condiment to have on hand at home.

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!

Ketchup is not something I usually make from scratch. Condiments are one of those things I just buy unless they're something specialty, like my Homemade Remoulade Sauce or Homemade Browning Sauce. But there was that one day I needed ketchup, didn't want to run to the store, and decided to figure it out myself.

That first batch was okay. Since then, I've tweaked it into this quick, delicious homemade ketchup recipe. I went back and forth on whether to cook it or just mix everything together in a bowl, but the quick stovetop version won every time. I hope you enjoy it, whether you're trying to make more things from scratch or you just find yourself out of ketchup with a random can of tomato paste in the pantry.

Love, Tanya

HOMEMADE KETCHUP AT A GLANCE

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Makes: About 1 cup
Best For: Everyday condiment, meal prep, dipping sauce

A Quick Look at The Ingredients

Tomato paste — A 6-oz can is the base of this recipe. Using tomato paste instead of fresh tomatoes keeps this recipe quick and gives you that deep, concentrated tomato flavor you expect from ketchup.
Liquids - Water and apple cider vinegar - both of these thin the ketchup out, while the vinegar gives the ketchup its tangy taste. If you find your ketchup too thick, add a little more water to thin it out.
Granulated sugar — Balances out the acidity from the vinegar and tomato.
Salt — Brings everything together.
Seasonings - onion powder, garlic powder, and ground allspice.

How to Make Homemade Ketchup

This recipe comes together entirely on the stovetop in one small saucepan. No blender, no special equipment — just a whisk and about 10 minutes.

Step 1: Add all ingredients to a small saucepan. Whisk everything together until smooth and fully combined. Make sure there are no lumps of tomato paste.

hand whisking ketchup ingredients in pot

Step 2: Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. You'll start to see small bubbles forming.

Step 3: Reduce the heat to medium-low and continue simmering for about 5 minutes, stirring occasionally. The ketchup is ready when the flavors have melded together, and it has thickened slightly. It will continue to thicken as it cools.

Step 4: Remove from heat and let the ketchup cool to room temperature. Taste and adjust. Transfer to a jar or a squeeze bottle, then refrigerate.

ketchup in bottle being picked up with spoon

Variations

Spicy ketchup: Add a pinch of cayenne pepper or a few dashes of hot sauce to the pot. Start small and taste as you go.
Smoky ketchup: Stir in ¼ teaspoon of smoked paprika along with the other spices.
Less sweet: Reduce the sugar by 1 tablespoon if you prefer a more savory ketchup.
Sugar-free option: Swap the granulated sugar for a sugar substitute like monk fruit sweetener, using the same amount.

Does Homemade Ketchup Taste Like Store-Bought?

It's close, but not identical. Store-bought ketchup has a distinct flavor due to its precise formula and added ingredients. This homemade version is simpler, with a clearer tomato flavor, a slight vinegar edge from apple cider vinegar, and warmth from allspice. My daughter preferred it, which says a lot.

The texture will also be slightly different. I find it a little thicker than store-bought ketchups, perfect for dipping fries or topping a burger. If it's too thick for your liking, add a little bit of water to thin it out.

ketchup in bottle with label that says ketchup

Make Ahead and Storage

Storage: Transfer cooled ketchup to an airtight jar or squeeze bottle and refrigerate for up to 2 weeks. Give it a stir or shake before using.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and stir well before serving.
Make ahead: This recipe doubles easily, so make a larger batch and keep it in the fridge.

Tanya's Top Tips

You will notice I added allspice to my recipe. I love the addition of allspice, but if you don't have it, feel free to sub with another warm spice like cinnamon or nutmeg for a slightly different flavor profile.
Whisk until fully smooth before heating. Lumps of tomato paste that don't get incorporated early may stick to the bottom of the pan as the mixture heats up.
It thickens as it cools. If your ketchup looks a little thin right off the stove, don't panic. Let it cool fully before deciding if it needs more time on the heat.

Related Recipes

I hope you love this homemade ketchup recipe as much as we do. If you're looking for more homemade sauces and condiments, try these out:

Big Mac Sauce (Homemade & Easy) — A creamy copycat sauce that's great on burgers and as a dip.
Homemade Remoulade Sauce — A bold sauce perfect for seafood, fries, and sandwiches.
Homemade Browning Sauce — A pantry staple for adding rich, deep color and flavor to meats and gravies.

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Homemade Ketchup Recipe

This homemade ketchup is made with simple pantry ingredients and comes together in around 10 minutes.

Prep Time5

Cook Time5

Total Time10

Course: Condiment

Cuisine: American

Keyword: homemade ketchup

Servings: servings

Calories: 19kcal

Author: Tanya Harris

Ingredients

1 6 oz can tomato paste
½ cup water
¼ cup apple cider vinegar
3 tablespoons granulated sugar
1 ½ teaspoons salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ground allspice

Instructions

Add all ingredients to a small saucepan and whisk until smooth and well combined.
Bring to a gentle simmer over medium heat, stirring frequently.
Reduce heat to medium-low and simmer for about 5 minutes, stirring occasionally, until flavors have melded and the mixture has thickened slightly.
Remove from heat and let cool to room temperature.

Notes

The ketchup will continue to thicken as it cools. If it seems thin right off the heat, let it cool completely before assessing the texture.
White vinegar can be substituted for apple cider vinegar. The flavor will be slightly sharper.
Store in an airtight jar in the refrigerator for up to 2 weeks.

Nutrition

February 18, 2026 by Tanya Harris 7 Comments

Hummingbird Cake Recipe

This hummingbird cake is moist, loaded with banana, crushed pineapple, and toasted pecans, and finished with a silky cream cheese frosting. It's one of my favorite layer cakes to make for a crowd.

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!

Tanya holding a slice of Hummingbird Cake

Hummingbird cake, a Southern classic, actually originated in Jamaica, known as Doctor Bird Cake after Jamaica's national bird. The recipe was shared by the Jamaican tourism industry in the late 1960s to promote travel. In 1978, Mrs. L.H. Wiggins submitted it to Southern Living, making it a staple.

Similar to carrot cake, it's an oil-based layer cake with warm spices and cream cheese frosting, using bananas and pineapple for moisture.

Growing up in a Jamaican household, I love its Caribbean roots. Toasted pecans add a nutty crunch. If you enjoy carrot cake or banana bread, this cake is for you.

Love, Tanya

HUMMINGBIRD CAKE AT A GLANCE

Prep Time: 20 minutes
Bake Time: 25-30 minutes
Total Time: 50 minutes (plus cooling time)
Serves: 16
Best For: Holidays, potlucks, special occasions, or anytime you want to impress

A QUICK LOOK AT THE INGREDIENTS

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

Dry Ingredients
- All-purpose flour, baking soda, cinnamon, allspice, and salt — these get whisked together first. Sifting the flour keeps the crumb light and tender.
Wet Ingredients
- White granulated sugar and light brown sugar — using both adds moisture and a subtle molasses depth.
- Eggs, vegetable oil, and vanilla extract round out the base.
The Add-Ins
- Crushed pineapple — do not drain it. The juice is what keeps this cake moist.
- Mashed bananas — use ripe bananas for the best flavor. You'll need about 4–5 medium bananas for 2 cups mashed.
- Chopped pecans — toasted first for deeper flavor and crunch. One cup goes into the batter, the rest goes on top.
For the Cream Cheese Frosting
- Cream cheese and unsalted butter — both at room temperature so the frosting blends smoothly.
- Powdered sugar, vanilla extract, and milk combine to make a silky frosting.

Ingredients for cake portion of hummingbird cake

Ingredients for cream cheese frosting for Hummingbird Cake

HOW TO MAKE HUMMINGBIRD CAKE

This hummingbird cake bakes in three 9-inch round cake pans, so you get beautiful layers with plenty of frosting between them.

Step 1: Toast the pecans and prep your pans

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper. Spread the chopped pecans on a baking sheet and toast them in the oven for 5–7 minutes until fragrant. Keep a close eye on them, they can go from toasted to burnt quickly. Remove and let them cool.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice. Set aside.

Step 3: Mix the wet ingredients

In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.

Flour and dry ingredients mixed in black bowl

Step 4: Combine and fold

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will look thick at this point. Fold in the crushed pineapple with its juice, the mashed bananas, and 1 cup of the toasted pecans. This will loosen the batter. Stir until everything is incorporated.

Flour and what ingredients mixed in yellow bowl?

Wet batter for hummingbird cake and yellow bowls

Step 5: Bake the cake layers

Divide the batter evenly among the three prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

I'm in bird cake batter in the baking pan.

Step 6: Make the cream cheese frosting

Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar one cup at a time, mixing well after each addition. Stir in the vanilla and the milk, and mix until fully incorporated and fluffy.

Step 7: Assemble and frost

Spread a generous layer of frosting between each cake layer, then frost the top and sides of the cake. Sprinkle the remaining toasted pecans on top for decoration. For the best slices, refrigerate for at least 30 minutes before slicing to allow the frosting to set.

Hummingbird cake on platter on kitchen island

SERVING SUGGESTIONS

This hummingbird cake is a showstopper on its own, but it is great as a dessert after a hearty meal. Serve it at Easter, Thanksgiving, or any potluck where you want something that feels both classic and a little unexpected.

If you're making a full spread, it works well after a big comfort food dinner. The sweetness of the cake is a great contrast to savory, spiced dishes.

MAKE AHEAD AND STORAGE

Storage: Store the frosted cake covered in the refrigerator for up to 5 days. The cake actually gets better after a day as the flavors meld together.
Freezing: You can freeze the cake slices, wrapped tightly in plastic wrap or foil paper, for up to 2 months. Thaw before enjoying.
Make-ahead tip: Bake the cake layers a day ahead, wrap tightly, and refrigerate. Make the frosting and assemble the next day.

TANYA'S TOP TIPS

Use ripe bananas. The riper, the better — they should be heavily speckled or even mostly brown. Ripe bananas are sweeter and mash more smoothly into the batter.
Toast the pecans. It only takes a few minutes and makes a real difference in flavor. Raw pecans in the batter will taste flat by comparison.
Cool completely before frosting. If the layers are even slightly warm, the cream cheese frosting will slide right off.

RELATED RECIPES

I hope you love this hummingbird cake recipe as much as we do. If you're looking for more cake and dessert recipes, try these out:

Moist Carrot Cake Recipe with Cream Cheese Frosting — The closest cousin to hummingbird cake, with a spiced oil-based crumb and a similar cream cheese frosting.
Mini Rum Carrot Cake — A fun Caribbean spin on carrot cake with a little rum flavor baked in.
Sweet Potato Bundt Cake — Another moist, spiced cake that's perfect for the holidays.
Best Banana Bread Recipe in the World — If you have extra ripe bananas after making this cake, this is the one to make.
Instant Pot Carrot Cake Cheesecake — For when you can't decide between carrot cake and cheesecake.

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5 from 1 vote

Hummingbird Cake Recipe

This hummingbird cake recipe is moist, packed with banana, crushed pineapple, and toasted pecans, and covered in a silky cream cheese frosting. A true Southern classic with Caribbean roots.

Prep Time20

Cook Time25

Cooling Time10

Total Time55

Course: Dessert

Cuisine: American, Jamaican

Keyword: hummingbird cake, hummingbird cake recipe

Servings: people

Calories: 601kcal

Author: Tanya Harris

Equipment

3 9-inch Cake Pans

Ingredients

For the Cake

1 ½ cups chopped pecans divided (174g)
2 cups unbleached all-purpose flour sifted (280g)
1 cup white granulated sugar 210g
¾ cup light brown sugar 140g
1 ½ teaspoon baking soda 8g
1 teaspoon table salt 5g
1 teaspoon ground cinnamon 2g
½ teaspoon allspice 1g
3 large eggs 149g
1 cup vegetable oil 210g
2 teaspoon vanilla extract 7g
8 oz can crushed pineapple do not drain (227g)
2 cups mashed bananas about 4–5 medium ripe bananas (500g)

For the Cream Cheese Frosting

12 oz cream cheese at room temperature (331g)
¾ cup unsalted butter at room temperature (165g)
2 ¼ cups powdered sugar sifted (300g)
1 teaspoon vanilla extract 2g
2 tablespoon milk 26g

Instructions

For the Cake

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
Spread the chopped pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant. Remove and let cool.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice.
In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the crushed pineapple with its juice, mashed bananas, and 1 cup of the toasted pecans.
Divide the batter evenly among the three prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar one cup at a time, mixing well after each addition. Stir in the vanilla extract and milk.
Spread a generous layer of frosting between each cake layer, then frost the top and sides of the cake. Sprinkle remaining ½ cup toasted pecans on top.

Video

Notes

For better slicing, refrigerate for at least 30 minutes before serving to allow the frosting to set. However, your cake will still turn out fine if you skip this step. Who has space to store a whole cake in the fridge anyway?
Do not drain the crushed pineapple — the juice is essential for keeping the cake moist.
Use very ripe bananas (heavily speckled or mostly brown) for the best flavor and texture.
The cake layers must be completely cool before frosting, or the cream cheese frosting will not hold.
Store covered in the refrigerator for up to 5 days. The cake slices can be frozen for up to 2 months.

Nutrition

February 16, 2026 by Tanya Harris 4 Comments

Picadillo (Cuban Style)

This picadillo is one of my favorite ground beef recipes. This Cuban-style version is the kind of meal you can make on a busy night and then look forward to leftovers the rest of the week.

Cuban picadillo and black bowl with gold spoon sticking out and olives on the side

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

Tanya holding a plate of Picadillo and looking at the camera, smiling.

There's a local restaurant near me that serves the most amazing picadillo. They stuff it into empanadas, and while those are fantastic, I always find myself ordering it over rice with a side of plantains. It's one of those meals I started craving at home, so I had to figure out my own version.

This Cuban-inspired picadillo is a great weeknight dinner because it comes together in one skillet in about 30 minutes. But here's the thing I've learned from making it over and over: the flavors are at their best after the picadillo has rested overnight in the fridge and been reheated.

So if you're into meal prep or like to have something ready to go for the week, this is a perfect recipe to keep in your rotation. It's got that Caribbean flavor I love, and it reheats like a dream.

If you enjoy ground beef recipes, you'll also want to check out my Stuffed Bell Peppers.

Love, Tanya

Picadillo at a Glance

Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 40-45 minutes
Serves: 6
Best For: Weeknight dinners, meal prep, weekly rotation

A Quick Look at the Ingredients

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

Olive oil — For sautéing the aromatics and building flavor in the skillet. Feel free to use any high-heat cooking oil you prefer.
Aromatics — Yellow onion, green bell pepper, and garlic.
Lean ground beef - I prefer 85/15 for this recipe. You get enough fat for flavor, but it's not overly greasy. You can go leaner if you prefer, just know that the dish may be slightly less rich.
Spices — ground cumin, cinnamon, nutmeg, and crushed red pepper flakes—this is the spice combination that makes picadillo taste like picadillo.
Tomato paste — A small amount goes a long way. It adds a concentrated tomato flavor and helps build a rich sauce.
Diced tomatoes — I use a can of diced tomatoes, undrained, which provides the liquid base for the sauce without making things too soupy.
Dried cranberries — This is a twist on the traditional raisins that go into picadillo. Once I had dried cranberries in picadillo, I was hooked. The dried cranberries provide a sweet contrast to the salty, acidic olives and capers in the dish. If you aren't a fan of raisins or cranberries in your dish, simply leave them out.
Spanish green olives with pimientos and capers — Both of these bring a salty, briny punch that's essential to Cuban-style picadillo. Don't skip them.
Bay leaves — These simmer with the meat and add an herbal, slightly floral background note.
White vinegar — A splash at the end brightens up the whole dish and cuts through the richness of the beef. Feel free to use apple cider vinegar if that's what you have on hand.
Potato — I use a waxy potato like Yukon Gold or red potato, diced small. It cooks right in the skillet with everything else and adds a hearty element to the dish.
Beef broth — Just enough to help the potatoes cook through and create a saucy consistency.

Ingredients for a picadillo on white countertop.

How to Make Picadillo

Step 1: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper and sauté for 5 to 7 minutes until they've softened. Add the garlic and cook for another 20 to 30 seconds until fragrant.

Step 2: Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks. Let it brown for 6 to 8 minutes, breaking it into small crumbles. Once browned, stir in the cumin, cinnamon, nutmeg, crushed red pepper, salt, and black pepper. Cook for about 30 seconds to toast the spices. Then add the tomato paste and stir to coat the meat, cooking for another 30 seconds.

ground beef, yellow onion, and green bell peppers cooking in skillet

Step 3: Add the diced tomatoes (with their juices), diced potato, cranberries, sliced olives, capers, beef broth, and bay leaves. Stir everything together, then reduce the heat to medium-low. Cover and let the picadillo simmer for 20 to 25 minutes until the potatoes are tender. If the sauce looks too thin toward the end, remove the lid for the last 5 minutes to let it thicken up a bit.

Picadillo in skillet before stewing down

Picadillo and skillet after stewing down

Step 4: Remove the bay leaves and stir in the vinegar. Taste and adjust the seasoning as needed. Serve and enjoy.

hand holding a plate with Picadillo, white rice, and plantains on the plate

Variations

You can make this picadillo your own with a few easy swaps.

Ground turkey or chicken: Swap the ground beef for ground turkey or chicken for a lighter version. The spices and olives still carry the flavor.
Traditional raisins: If you prefer the classic version, use raisins in place of the dried cranberries.
No potatoes: Some versions of picadillo skip the potato altogether. If you leave it out, you may want to reduce the beef broth to about a quarter cup.
Sweet plantains on the side: This is a popular way to serve picadillo in Cuban cuisine. The sweetness of the plantains pairs so well with the savory, briny meat. Try it with my Air-Fried Sweet Plantains.

Serving Suggestions

Picadillo is incredibly versatile when it comes to serving. My favorite way is to spoon it over a bed of rice, which is how I always order it at my local spot. Here are a few ways to serve it:

Over rice is the most traditional and my personal favorite. Try it with my Yellow Rice or Coconut Rice for something a little different.
Stuffed into empanadas or hand pies for a grab-and-go option.
Scooped into taco shells or tortillas with your favorite toppings.
Alongside plantains and a simple salad.
As a filling for Stuffed Bell Peppers.

A close photo of Cuban Picadillo with a spoon inside the Picadillo.

Make Ahead and Storage

Storage: Store leftover picadillo in an airtight container in the refrigerator for up to 4 days. As I mentioned, this dish actually tastes better the next day after the flavors have had time to develop overnight.
Freezing: Picadillo freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth if it needs a little extra moisture.

Tanya's Top Tips

Break the ground beef into small crumbles as it browns. Smaller pieces mean more surface area for the spices and sauce to cling to, which gives you better flavor in every bite.
Don't skip the vinegar at the end. That splash of acidity brightens the entire dish and balances out the richness of the beef and the brininess of the olives and capers.
Cut the potatoes into small, even cubes so they cook through in the same time as the rest of the dish. If the pieces are too large, they'll still be firm when everything else is done.

Related Recipes

I hope you love this picadillo recipe as much as we do. If you're looking for more comforting ground beef or Caribbean-inspired recipes, try these out:

Caribbean Dirty Rice— My Caribbean spin on classic Southern dirty rice.
Jamaican Oxtail — Rich, tender, and saucy oxtails braised to perfection.
Brown Stew Chicken — A flavorful Jamaican stew with a rich, savory gravy.
Easy Yellow Rice — The perfect simple side to serve alongside this picadillo.

If you make this picadillo recipe, please let me know how you like it by leaving a review below. Your feedback is appreciated!

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5 from 2 votes

Picadillo Recipe

This Cuban-inspired picadillo is a flavorful ground beef skillet dish made with warm spices, briny olives, capers, dried cranberries, and tender potatoes. Perfect served over rice for a comforting weeknight dinner.

Prep Time10

Cook Time30

Total Time40

Course: entree

Cuisine: Caribbean

Keyword: picadillo, picadillo recipe

Servings: people

Calories: 280kcal

Author: Tanya Harris

Ingredients

2 tablespoons olive oil
1 cup yellow onion diced
1 cup green bell pepper diced
4 to 6 cloves garlic minced
1½ pounds lean ground beef 85/15 preferred
2 teaspoons ground cumin
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons tomato paste
14.5 ounce can diced tomatoes, undrained
¼ cup dried cranberries
⅓ cup Spanish green olives with pimientos sliced
2 tablespoons capers
1 large waxy potato such as Yukon Gold or red, about 8 ounces, cut into ¼-inch cubes
½ cup beef broth
2 bay leaves
1 tablespoon white vinegar or apple cider vinegar

Instructions

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper. Sauté for 5 to 7 minutes until softened.
Add garlic and cook for an additional 20 to 30 seconds, until fragrant.
Add the ground beef, breaking it up with a wooden spoon. Cook for 6 to 8 minutes until browned, breaking it into small crumbles.
Stir in the cumin, cinnamon, nutmeg, crushed red pepper, salt, and black pepper. Cook and stir for about 30 seconds to toast the spices.
Add the tomato paste and stir to coat the meat. Cook for about 30 seconds.
Add the diced tomatoes (with juices), diced potato, cranberries, sliced olives, capers, beef broth, and bay leaves. Stir to combine.
Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, until potatoes are tender. If the sauce seems too thin, uncover for the last 5 minutes to thicken slightly.
Remove bay leaves and stir in vinegar. Taste and adjust seasoning as needed. Serve and enjoy.

Video

Notes

This picadillo tastes even better the next day after the flavors have had time to meld. Make it ahead for meal prep or weeknight dinners.
Substitute dried cranberries with raisins for a more traditional version.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition