My Forking Life

menu icon
search icon

by Leave a Comment

Jamaican Saltfish Fritters (Stamp and Go)

Crispy on the outside, soft and savory in the middle. These Jamaican saltfish fritters, also called stamp and go, come straight from my mom's kitchen.

saltfish fritters on plate

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 saltfish fritters

We never called them "stamp-and-go" growing up. They were just frittas, and we usually had them for breakfast. I got my mom to actually write down her steps so I could share the recipe with you here.

Like my banana fritters, it comes together with a loose batter that fries up fast on the stovetop.

If you like cooking with saltfish, try my ackee and saltfish and callaloo and saltfish too.

Happy Cooking,

Tanya

Jamaican Saltfish Fritters at a Glance

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Serves: 6
  • Best For: Breakfast, snacks, appetizers, Caribbean spreads

Ingredients Needed for Saltfish Fritters

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

  • Salted Fish (Cod) - Saltfish, also known as salted cod or salt cod, is a type of preserved fish that has been dried and cured. If you can't find salted cod, you can use fresh cod fish that has been cooked and flaked.
  • Flour - all-purpose flour is the base of the fritter.
  • Cold water - helps create the loose batter.
  • Fresh seasoning - green onions, tomato, and fresh thyme.
  • Scotch bonnet pepper - A popular ingredient found in many Jamaican recipes. It's optional if you want a little spice.
  • Seasoning - all-purpose seasoning and black pepper.
  • Oil - for frying. Use a high-heat oil like canola, vegetable, or avocado oil.
ingredients for saltfish fritters on white background
  • Salted Fish (Cod) - Saltfish, also known as salted cod or salt cod, is a type of preserved fish that has been dried and cured. If you can't find salted cod, you can use fresh codfish that has been cooked and flaked.
  • Flour - all-purpose flour is the base of the fritter.
  • Cold water - helps create the loose batter.
  • Fresh seasoning - green onions and tomato.
  • Scotch bonnet pepper - A popular ingredient found in many Jamaican recipes. It's optional if you want a little spice.
  • Seasoning - all-purpose seasoning and black pepper.
  • Oil - for frying. Use a high-heat oil like canola, vegetable, or avocado oil.

How to make Saltfish Fritters

Full recipe instructions with exact measurements are on the printable recipe card at the bottom of the post.

Prepare the Salted Codfish

Salted cod needs to be prepped before it goes into the batter. Rinse the saltfish, then place it in a large pot, cover with about 2 inches of water, and bring to a boil. Boil for 10-12 minutes, then drain to remove excess salt. Foam will rise to the top while it boils, so watch the pot so it doesn't boil over. Once the salt is out, flake the fish, and you're ready to go.

You can also soak the salt cod in water for 24 hours, changing the water a few times. Once it's tender, boil for 4-5 minutes, drain, and flake.

Fresh cod works too. Just season and bake the codfish, let it cool, then flake it into the batter.

tongs lifting codfish out of boiling water in pot
fritters shredded in bowl

Prepare the fritter batter

Chop your green onions, tomato, scotch bonnet pepper, and thyme, and place them in a large bowl along with the prepared codfish. Add the all-purpose seasoning and black pepper and stir until combined. Add all-purpose flour and stir.

Slowly pour in the cold water and mix. The batter should easily slide off a spoon.

saltfish batter pouring off spoon

Fry the fritters

Heat 1 ½ cups of oil in a large non-stick skillet over medium heat, to about 350°F. To test it, drop in a little batter. If it sizzles and rises right away, the oil's ready. Add the batter by spoonfuls, about ¼ of a cup per fritter. Once bubbles start to appear on the top and the bottom is golden brown, flip the fritter. This should take about 3-4 minutes per side.

Remove the fritters from the skillet with tongs or a slotted spoon. Drain them on a wire rack. Serve them as is or serve them with a dipping sauce. I like to eat them as is.

saltfish frying on stove in oil
fried saltfish being picked up out of oil in skillet
hand holding up saltfish fritter

Frequently Asked Questions

What to serve with saltfish fritters?

This popular Jamaican appetizer is usually served as part of breakfast or a snack. You could serve them as part of a larger feast for friends and family. Serve them along with jerk chicken, jerk pork, cornmeal porridge, and more.

Can these be made in an air fryer?

To make these in an air fryer, reduce the liquid to thicken the batter a bit. It won't have the exact taste or texture of the fritters fried in oil.

What is saltfish?

Salted codfish, or salt fish, is a type of preserved seafood made by salting and then drying fish. The salt draws moisture from the fish, creating a firm texture that lasts for months or even years when stored properly.

Saltfish can be found in International markets or online.

Tanya's Notes on Saltfish Fritters

  • I use half a Scotch bonnet pepper in this recipe, which adds a little spice. Habanero pepper can be substituted for Scotch bonnet pepper, or simply left out. You can also use a hot pepper sauce.
  • The amount of water used will depend on the fritters' final results. Less water will yield a thicker, denser fritter, while more water will yield a thinner, crisper fritter.
  • The amount of salt added to this recipe will depend on how much salt was removed from the salted cod. Do not add additional salt until after you have fried and tasted one fritter.
  • I use a large 12-inch skillet for frying these fritters. If using a smaller skillet, like a 10-inch, you can use less oil, about 1 cup.

A Likkle History of Saltfish Fritters

Saltfish fritters, also known in Jamaica as stamp and go, are rooted in the long history of salted cod in the Caribbean. Many food writers connect them to older Spanish and Portuguese bacalao fritters that traveled across the Atlantic with the cod trade. The name “stamp and go” is widely believed to echo a British naval order to act fast, which suits a quick, hot snack you can eat on the move.

hand breaking saltfish fritters apart

I hope you enjoy these fritters as much as we do 🙂

Other Jamaican Snacks

saltfish fritters on plate
Print Recipe
5 from 2 votes

Jamaican Saltfish Fritters Recipes

If you're looking for a delicious and authentic Jamaican dish, look no further than these saltfish fritters. These golden fried fritters are savory and full of delicious Caribbean flavor.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: codfish fritters, jamaican saltfish fritters, saltfish fritters
Servings: 6 people
Calories: 335kcal
Author: Tanya Harris

Ingredients

  • 12 oz dried salted fish
  • 3 green onions finely chopped
  • 1 large Roma tomato finely chopped
  • 1 teaspoon fresh thyme leaves removed from stem and chopped
  • ½ scotch bonnet pepper seeds removed and chopped (optional)
  • ¾ teaspoon black pepper
  • ¼ teaspoon all-purpose seasoning
  • 2 cups all-purpose flour
  • 1 ¼ - 1 ½ cup cold water*
  • Oil for frying about 1 ½ cup

Instructions

Prepare the saltfish

  • Rinse the saltfish. Place the salt fish in a large pot and cover with about 2 inches of water and bring it to a boil. Allow the saltfish to boil in the water for 10-12 minutes and then drain the water to remove excess salt.
  • You can also soak the salt cod in water for 24 hours, changing the water several times. Once it is fully soaked and tender, boil the codfish for 4-5 minutes, drain the cod, flake it into small pieces, and use it in your fritter batter.

Prepare the fritter batter

  • Add prepared saltfish, green onions, roma tomato, thyme, scotch bonnet pepper, black pepper, and all-purpose seasoning to a bowl and mix until combined. Add all-purpose flour and stir until combined.
  • Slowly add water and stir until combined. The batter should easily slide off a spoon.

Fry the fritter batter

  • Heat 1 ½ cups of oil in a large non-stick skillet over medium heat, to about 350°F. To test it, drop in a little batter. If it sizzles and rises right away, the oil's ready. Add batter by the spoonful, about ¼ cup each. Once bubbles start to appear on the top and the bottom is golden brown, flip the fritter. This should take about 3-4 minutes per side. Remove and serve.

Notes

  • The amount of water used will depend on the fritters' final results. Less water will give a thicker, denser fritter while more water will give a thin, crispy fritter.
  • While boiling the saltfish, foam will form on the surface of the water. Watch closely to make sure the foam does not boil over the top of the pot.
  • To sub fresh fish in this recipe, season and bake the fresh codfish before using it in the fritter batter. If using fresh cod, you may need to add a little salt to the batter, about ½ teaspoon.
  • I use half a Scotch bonnet pepper in this recipe, which adds a little spice. Habanero pepper can be subbed for scotch bonnet pepper or simply leave it out. You can also use a hot pepper sauce.
  • The amount of salt added to this recipe will depend on how much salt was removed from the salted cod. Do not add additional salt until after you have fried and tasted one fritter.

Nutrition

Calories: 335kcal

This post was originally published on May 1, 2022. It has been updated with new information and photos.

by 8 Comments

Black-Eyed Pea Salad

Made from scratch and tossed in an irresistible vinaigrette dressing, this black-eyed pea salad is all sorts of delicious. Simple to make, it's a side dish that is a real crowd pleaser!

Like a pea salad in a bowl with a spoon lifting it up

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 bowl of black eyed peas, smiling

I first had black-eyed pea salad on a trip to Nashville, TN, at Hattie B's restaurant, and I was hooked. I loved it so much that making it at home was a must.

My recipe is adapted from the restaurant's version, but it differs slightly. I quickly soak my beans in water and smoked paprika, then combine them with a vinaigrette made with two kinds of vinegar, jalapeños, scallions, and herbs.

In the South, black-eyed peas are part of the culture, especially on New Year's Day, for a little luck and prosperity. But this salad is too good to save for one day a year. I make it all spring and summer for cookouts and potlucks. If it doesn't bring you wealth, at least it tastes really, really good.

As someone who loves black-eyed peas, I have a few other recipes for you to try, like my Black-Eyed Pea Recipe and BBQ Black-Eyed Pea Dip.

Happy Cooking,

Tanya

Black-Eyed Pea Salad at a Glance

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 45 minutes (includes the quick soak)
  • Total Time: 1 hour 55 minutes
  • Serves: 8
  • Best For: Cookouts, potlucks, New Year's Day, make-ahead sides

A Quick Look at the Ingredients

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

For the Vinaigrette

  • Extra virgin olive oil - The base of the dressing.
  • White distilled vinegar and malt vinegar - Two vinegars give the dressing more depth than one. Malt vinegar brings a little something extra. If you don't have malt vinegar, apple cider vinegar works as a substitute.
  • Fresh thyme and parsley, red bell pepper, jalapeño, green onions, and garlic.
  • Black pepper and kosher salt

For the Black-Eyed Peas

  • Dried black-eyed peas - I cook these from scratch. It's worth it. If you prefer a quicker version, you can use canned beans. I'd suggest 2 15-oz cans, drained.
  • Smoked paprika - Cooked right into the peas so they have flavor before they ever hit the dressing. Smoked paprika adds a touch of smokiness to our beans.
  • Water or stock - Stock if you want a little more flavor in the peas, but honestly, for this recipe, water works just fine.
Ingredients for black eyed pea salad on table.

How to make black-eyed pea salad

Make the vinaigrette

Combine the olive oil, white vinegar, malt vinegar, thyme, parsley, black pepper, and salt in a large bowl and whisk. Stir in the diced red bell pepper, jalapeño, green onions, and garlic. Cover and refrigerate while you cook the peas.

vinaigrette for the black eyed pea salad in bowl

Cook the black-eyed peas

Place the peas, smoked paprika, and water in a large pot and bring to a boil over high heat. Let them boil hard for 2 minutes, then remove from heat, cover, and let sit for 1 hour.

Set the pot back over medium heat, bring to a simmer, and cover. Cook for 20 to 45 minutes, stirring occasionally, until the peas are tender but not mushy. Drain and add to a large bowl.

Spoon lifting cooked black eyed peas out of the pot.
cooked black eyed peas in collander being drained by Tanya

Combine

Pour the vinaigrette over the hot peas and stir. Serve right away or chill first. Taste and add salt and pepper if needed.

spoon holding black eye pea salad

Serving Suggestions

This is a great side for almost any main. It's right at home next to collard greens and cornbread, and it goes with grilled chicken, ham, steak, or fish. You can also turn it into a light meal on its own by stirring in leftover chopped chicken or ham.

Can you make it ahead of time?

Yes, and you should. Toss the peas with the dressing, let them cool, then cover and refrigerate. It keeps well for 3 to 5 days, and the flavor only gets better as it sits. You can also make just the vinaigrette up to 5 days ahead and keep it in the fridge until you're ready.

Tanya's Top Tips

  • Toss the peas while they're hot. Hot peas soak up the dressing better than cold ones. Don't wait.
  • Don't overcook the peas. Pull them while they're tender but still hold their shape. Mushy peas make a sad salad.
  • Make it ahead. This is one of those dishes that's better on day two, so it's perfect for prepping before a cookout.
  • Taste at the end. Salt depends on whether you used water or stock. Always taste before serving.
Tanya holding a spoon with the peas on it

More Side Dishes You Might Like

black eyed pea salad in bowl
Print Recipe
5 from 2 votes

Black-Eyed Pea Salad Recipe

Made from scratch and tossed in a tangy vinaigrette dressing, this black eyed pea salad is all sorts of delicious. Simple to make, it's a delicious side dish that is a real crowd pleaser!
Prep Time10 minutes
Cook Time1 hour 45 minutes
Total Time1 hour 55 minutes
Course: Side Dish
Cuisine: American
Keyword: black eyed pea salad dressing, black eyed pea salad from scratch, how to make black eyed pea salad
Servings: 8 servings
Calories: 274kcal
Author: Tanya Harris

Ingredients

For the Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup white distilled Vinegar
  • ¼ cup malt vinegar
  • 1 teaspoon fresh thyme minced
  • 1 teaspoon fresh parsley minced
  • 2 teaspoons ground black pepper
  • 2 teaspoons kosher salt
  • 1 red bell pepper diced
  • 2 jalapeno peppers stems and seeds removed, and diced
  • 2 green onions finely chopped
  • 1 garlic clove minced

For the Black Eyed Peas:

  • 2 cups dried Black-eye peas
  • 1 tablespoon smoked paprika
  • 6 cups water or stock

Instructions

Create the vinaigrette

  • Create the vinaigrette by combining extra virgin olive oil, white vinegar, malt vinegar, thyme, parsley, black pepper, and salt in a large bowl and whisk to combine. Stir in red bell pepper, jalapeno peppers, green onions, and garlic clove. Cover and place in the refrigerator.

Cook the black-eye peas

  • Place peas, smoked paprika, and water in a large pot and bring to a boil over high heat. Allow the peas to rigorously boil for 2 minutes. Then remove from heat and cover the pot. Allow it to sit for 1 hour.
  • When ready to cook, place the pot over medium-heat and bring the pot of beans water to a simmer and cover. Cook covered for 20-45 minutes, stirring occasionally until the beans are tender, but not mushy. Remove from heat and drain the liquid from the beans. Place beans in a large bowl.

Combine

  • Pour the vinaigrette over the hot beans and stir to combine. You can serve as is or allow to cool in the fridge before serving. Add additional salt and pepper to taste if needed. Serve and enjoy.

Video

Notes

  • You can make the vinaigrette 3 to 5 days ahead of time and keep it refrigerated.
  • If you don't like spicy foods, you can omit the jalapeno. Add in more if you like it a bit spicier!
  • Take care not to overcook the black eyed peas or they will become very soft and mushy.

Nutrition

Calories: 274kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 599mg | Potassium: 543mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1001IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 4mg

Post was originally published on November 22nd, 2021. It has been updated with new photos and information.

by Leave a Comment

Chicken and Sausage Gumbo Recipe (Classic Cajun-Style)

This chicken and sausage gumbo recipe is a classic Cajun-style gumbo built on a deep, dark roux and the holy trinity of onion, bell pepper, and celery. It’s a bowl of comforting, flavorful stew.

gumbo in a bowl with rice on top with green onions

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 bowl of gumbo, smiling at the camera.

I've been cooking this gumbo for years. Gumbo was actually the first thing I made when I took a culinary class, and I had to get it right before it ever appeared here on the blog.

It sits right alongside my Red Beans and Rice, Dirty Rice, and New Orleans BBQ Shrimp on the comfort food rotation.

I cook this gumbo on cool weekends, game days, and anytime I want one big pot of food that will feed a crowd and taste even better the next day. The flavor comes from time and patience with the roux, so plan to be in the kitchen for a stretch. Once that roux hits a deep chocolate color, the rest of the recipe moves quickly, as long as you prepped correctly.

Happy Cooking,

Tanya

Chicken and Sausage Gumbo at a Glance

  • Prep Time: 20 minutes
  • Cook Time: 3 hours (includes 2 hours for the oven roux and 1 hour to build and simmer the gumbo)
  • Total Time: 3 hours 20 minutes
  • Serves: 8 people
  • Best For: Cool weather dinners, Sunday cooking, game day, feeding a crowd

A Quick Look at The Ingredients

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

For the Roux

  • Vegetable oil and all-purpose flour - Equal parts oil and flour cooked down to a dark chocolate color. This is the heart of the gumbo and where the flavor lives. Use a neutral oil like vegetable or canola so the roux can do its job.

Meat

  • Boneless skinless chicken thighs - I prefer thighs over chicken breast because they stay tender through the long simmer. If you want to use bone-in thighs for extra flavor, you can absolutely do that. Just pull the meat off the bone before serving.
  • Andouille sausage -  Andouille is a smoked Cajun pork sausage, and it is the traditional choice. If you cannot find it, a good smoked sausage or kielbasa will work. Avoid anything with cheese or sweet seasonings.

The Holy Trinity and Aromatics

  • Yellow onion, green bell pepper, and celery - This is the Cajun holy trinity, and it is the aromatic base of the gumbo. Do not swap these out. This helps make an authentic gumbo.
  • Garlic - Fresh garlic adds depth.

Seasoning and Liquid

  • Cajun seasoning - I use any Cajun seasoning blend I have on hand. Whether it's my homemade blend or a store-bought blend. I like this one or this one. Taste before adding more salt since most blends already have plenty.
  • Dried thyme, dried oregano, Cayenne pepper, Bay leaves
  • Chicken stock or broth - I prefer low-sodium. It gives you control over the salt level. Homemade chicken stock is great if you have it on hand.
  • Worcestershire sauce - Adds a savory backbone to the broth.
  • Sliced okra - Okra adds body and that classic gumbo texture. Frozen sliced okra works fine.

For Serving

  • Cooked white rice, long-grain or jasmine.
  • Chopped green onions for topping.
  • A pinch of gumbo filé powder is sprinkled into each bowl off the heat. Optional but classic.
  • Hot sauce at the table.
Ingredients for gumbo on tabletop with labels

How to Make Chicken and Sausage Gumbo

This recipe walks through my preferred oven roux method, which lets the roux develop slowly in the oven without all the standing and stirring at the stove. I have also included the stovetop roux method in the recipe card if you want to go that route. Either way, the rest of the process is the same. The full directions are in the recipe card below.

Make the Dark Roux

Heat the oven to 350 degrees Fahrenheit. Add ½ cup vegetable oil and ½ cup all-purpose flour to a large Dutch oven, whisking until smooth with no lumps. Slide the pot into the oven uncovered.

Stir every 30 minutes, scraping the bottom and sides, until the roux reaches a deep chocolate brown color, about 1 ½ to 2 hours. The smell will turn nutty and toasty. If you see black flecks or smell anything acrid, the roux is burned, and you have to start over. A burned roux will ruin the gumbo.

Dark roux in pot, in oven.

Brown the sausage and chicken

While the roux is in the oven, heat a large skillet over medium-high heat. Add the sliced andouille in an even layer and cook until browned on both sides, then transfer to a plate.

Add the chicken thighs to the same skillet and sear in batches until nicely browned on both sides. Move the chicken to the plate with the sausage. Once cool enough to handle, chop the chicken into 1-inch pieces. Keep any juices that collect on the plate.

Browning and andouille sausage in skillet
Chicken browning in a skillet
Tanya chopping chicken after searing

Cook the trinity

Remove the finished roux from the oven and set the Dutch oven over medium heat on the stovetop. Stir in the chopped onion, green bell pepper, and celery.

Cook, stirring often, until the vegetables soften and the onion turns translucent, about 5 minutes. Add the minced garlic and cook just until fragrant, about 1 minute. The mixture will be glossy and thick at this point.

Holy Trinity being stirred into roux

Build the Gumbo Base

Add the browned sausage and chicken directly to the pot, along with any juices from the plate. Sprinkle in the Cajun seasoning, thyme, oregano, and cayenne.

Pour in the chicken stock and Worcestershire sauce, stirring as you go so the roux melts smoothly into the liquid. Lay the bay leaves on top. Bring the pot up to a gentle boil, then immediately lower the heat to a steady simmer.

Ingredients for gumbo being mixed with a spatula before broth is added
Chicken broth being poured into pot, making gumbo.
Gumbo and Pop with bay leaves before simmering

Simmer low and slow

Partially cover the pot and simmer the gumbo for 45 minutes to 1 hour, stirring occasionally. Skim any fat that rises to the top if you like.

The broth will deepen in color, and the flavors will pull together. When there are about 15 minutes left, add the okra.

Okra being put in gumbo stew

Finish and serve

Take the pot off the heat and fish out the bay leaves. Taste and season with salt and black pepper. Spoon the gumbo into bowls over hot cooked white rice. Sprinkle a pinch of gumbo filé powder over each bowl, top with chopped green onions, and pass hot sauce at the table.

Gumbo being poured into a bowl with a ladle
Spoon picking up gumbo out of pot

Variations

  • Add shrimp. Stir in 1 pound of peeled, deveined shrimp during the last 5 to 7 minutes of simmering until they curl and turn pink.
  • Use bone-in chicken thighs. Sear them skin-side down, simmer them whole, then pull the meat off the bones before serving.
  • Make it spicier. Bump up the cayenne, add a few dashes of hot sauce while it simmers, or use a spicier andouille.
  • Swap the sausage. Smoked turkey sausage or smoked kielbasa works if you cannot find andouille.
  • Skip the okra. If you are not into okra, leave it out and lean on the roux and filé powder for body.

Serving Suggestions

Gumbo is meant to be served over cooked rice. I usually go with long-grain white rice, but my Garlic Butter Rice is a nice upgrade when I want a little extra richness. For a Southern spread, I serve it with the Classic Southern Cornbread Recipe. You can also add a giant scoop of potato salad to calm down the spiciness. Yes, this is one way that gumbo is served, and it’s delicious. 

Gumbo in a bowl with rice on top, sprinkled with green onions

How Dark Should the Roux Be?

For a Cajun-style chicken and sausage gumbo, you want the roux to go all the way to a dark chocolate brown. It will look almost like melted dark chocolate or a peanut shell. A lighter roux gives you more thickening power but less flavor. A darker roux thickens less but gives you that deep, smoky, almost coffee-like flavor that defines a good gumbo.

I prefer the oven roux method because it lets the roux develop without the constant babysitting required on the stovetop. You still need to stir every 30 minutes, but you can do other things in between. If you do go the stovetop route, stay at the stove the whole time and stir nonstop with a flat wooden spoon. If you smell anything acrid or see black flecks, throw it out and start over. There is no saving a burned roux.

I’d also like to mention that your stove will determine how easily—and how quickly—your roux turns brown. I cook on multiple cooktops, and I’ve noticed that on certain induction burners, it took a long time to get my roux dark, almost 2 hours in one instance. With gas, I reached that chocolate color in about 35-40 minutes. Just keep that in mind when making a roux on the stovetop.

Make Ahead and Storage

  • Storage: Cool the gumbo and transfer it to an airtight container. Store in the refrigerator for up to 4 days. The flavor actually improves overnight.
  • Freezing: Cool completely, portion into freezer-safe containers without the rice, and freeze for up to 3 months.
  • Reheating: Thaw overnight in the refrigerator if frozen. Warm gently on the stovetop over medium-low heat, adding a splash of chicken stock if it has thickened too much. Cook fresh rice to serve.
  • Prep Plan: You can absolutely prep this gumbo ahead. Make the roux and let it cool completely, then scrape it into a clean jar or airtight container and stash it in the fridge for a couple of weeks. When you’re ready to cook, scoop the cold roux into your Dutch oven and warm it over low heat just until it loosens up, then add the onion, bell pepper, and celery and keep going with the recipe.
Hand holding spoon, picking gumbo out of pot

Tanya's Top Tips

  • Get the roux dark. This is the most important step. A pale roux will give you a pale, flat-tasting gumbo. Push it to a deep chocolate brown. Cooking it in the oven will give you the best control of reaching this color without burning the roux. 
  • Use low-sodium chicken stock. Cajun seasoning and andouille both bring salt to the pot. Low-sodium stock lets you season at the end without making your gumbo too salty.
  • Brown the meats well. Do not crowd the skillet. A real sear on the sausage and chicken builds another layer of flavor.
  • Taste at the end. Salt levels vary depending on your stock, seasoning blend, and sausage. Always taste before adding more.
  • Sprinkle filé off the heat. Add a pinch to individual bowls right before serving.

That seems like a lot, but it's so worth it. If you can, make this and enjoy it the day after for the very best flavor. Oh, and this thing freezes like a champ. I hope you enjoy this one as much as we do.

Gumbo in a bowl with green onions on top
Print Recipe
No ratings yet

Chicken and Sausage Gumbo Recipe

This chicken and sausage gumbo recipe is a classic Cajun-style gumbo built on a deep, dark roux and the holy trinity of onion, bell pepper, and celery. It’s a bowl of comforting stew that is full of flavor.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Keyword: chicken and sausage gumbo
Servings: 8 people
Calories: 455kcal
Author: Tanya Harris

Ingredients

  • ½ cup vegetable oil
  • ½ cup all-purpose flour
  • 1 ½ cups chopped yellow onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 8 cloves garlic minced
  • 1 lb boneless skinless chicken thighs
  • 14 oz andouille sausage sliced into half rounds
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper optional, for additional heat
  • 4 cups chicken stock or broth preferably low-sodium
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 ½ cups sliced okra 8–10 pods or frozen
  • Salt and freshly ground black pepper to taste
  • 1 pinch gumbo filé powder for serving
  • Cooked white rice for serving
  • Chopped green onions for serving

Instructions

Oven Roux (primary method)

  • Heat the oven to 350°F. Add the oil and flour to a large Dutch oven and whisk until there are no lumps. Slide the pot into the oven, uncovered, and cook, giving it a good stir every 30 minutes, until the roux is a deep chocolate-brown color, about 1 ½ to 2 hours.

Stovetop Roux (alternate method)

  • Add the oil to a large, heavy pot or Dutch oven and set it over medium-low heat. Whisk in the flour until smooth. Cook, stirring nonstop, until the roux darkens to a milk chocolate–to–dark chocolate color, 30 to 45 minutes, adjusting the heat as needed so it darkens slowly without scorching. Once it reaches the color you like, pull the pot off the heat for a minute to cool it slightly.

Building the Gumbo

  • While the oven roux is cooking (or before starting a stovetop roux, if that’s easier for you), place a large skillet over medium-high heat. Add the andouille slices in an even layer and cook until browned on both sides, then transfer the sausage to a plate. Add the chicken to the same skillet and sear in batches until nicely browned. Move the chicken to the plate with the sausage, along with any juices that collect, then chop the chicken into 1‑inch pieces.
  • When the roux is ready—whether you made it in the oven or on the stovetop—set that pot over medium heat. Stir in the onion, bell pepper, and celery. Cook, stirring often, until the vegetables soften, about 5 minutes. Add the garlic and cook just until fragrant, about 1 minute.
  • Add the browned sausage and chicken, plus any juices on the plate, straight into the pot with the roux and vegetables. Sprinkle in the Cajun seasoning, thyme, oregano, cayenne (if using).
  • Pour in 4 cups of chicken stock and the Worcestershire sauce, stirring as you go so everything combines into a smooth base. Lay the bay leaves on top. Bring the pot up to a gentle boil, then immediately lower the heat to keep it at a steady simmer. Partially cover the pot and let the gumbo cook for 45 minutes to 1 hour, stirring now and then.
  • Stir in the okra and let the gumbo simmer for another 15 minutes.
  • Take the pot off the heat and fish out the bay leaves. Taste and season with salt and black pepper until it tastes right to you.
  • Spoon the gumbo over bowls of hot cooked white rice. If you like, sprinkle a pinch of gumbo filé over each bowl just before serving. Finish each bowl with chopped green onions before serving.

Notes

  • The roux is the heart of the gumbo. Push it to a deep chocolate brown for full Cajun flavor. If it smells acrid or develops black flecks, discard and start over.
  • Use low-sodium chicken stock so you can control the salt at the end. Cajun seasoning and andouille both bring salt to the pot.
  • Gumbo tastes even better the next day. Store in the refrigerator for up to 4 days or freeze without the rice for up to 3 months.

Nutrition

Calories: 455kcal | Carbohydrates: 19g | Protein: 25g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 959mg | Potassium: 664mg | Fiber: 2g | Sugar: 5g | Vitamin A: 793IU | Vitamin C: 24mg | Calcium: 60mg | Iron: 3mg

by 24 Comments

Lemon Crinkle Cookies from Scratch

I love lemon desserts, so making these lemon crinkle cookies from scratch was a must. They’re soft, chewy, full of bright lemon flavor, and finished with that classic powdered sugar crinkle on top.

lemon crinkle cookies on a baking sheet.

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 have a love-love relationship with lemon-flavored everything. I love lemonade, lemon meringue pie, and lemon cookies. So I decided that I had to make lemon crinkle cookies from scratch for the Spring.

Most lemon crinkle cookie recipes I found used cake mix, but I wanted one made from scratch with ingredients I already keep on hand. After plenty of testing, I landed on a version that’s soft, crinkly, and full of bright lemon flavor.

I made these Lemon Crinkle cookies this past weekend, and they were a huge hit! So light and delicious. Thanks for sharing the recipe.

- Jeremiah

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 powder, baking soda, and salt give the cookies structure and help create that soft, chewy texture.
  • Butter and sugar: Butter adds rich flavor, while granulated sugar sweetens the dough and helps create a tender cookie.
  • Egg and vanilla extract: These add flavor and help bring the dough together.
  • Lemon zest and lemon juice: These are the key ingredients for that fresh lemon flavor. The zest adds bold citrus flavor, while the juice brings a little tang.
  • Yellow food coloring: This is optional, but it gives the cookies a brighter yellow color.
  • Granulated sugar and powdered sugar for rolling: Rolling the dough in granulated sugar first, then powdered sugar, helps create the classic crinkle look as the cookies bake.
Ingredients for Lemon Crinkle Cookies with Labels

How to make lemon crinkle cookies

Step 1

Prep the oven and baking sheet. Preheat your oven to 325°F and line a baking sheet with parchment paper. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Dry ingredients in a bowl with a whisk.

Step 2

Cream the butter and sugar. In a large bowl, beat the softened butter and 1 cup of granulated sugar until light and fluffy.

Add the wet ingredients. Mix in the egg, vanilla extract, lemon zest, lemon juice, and yellow food coloring, if using.

Lemon crinkle cookie mixture being mixed together
butter and sugar creamed with wet ingredients added

Step 3

Combine the dough. Add the dry ingredients to the wet ingredients and mix just until the dough comes together.

Roll the cookies. Scoop about 1 ½ tablespoons of dough and roll into balls. Roll each ball first in granulated sugar, then in powdered sugar.

And crinkle cookie dough kind of mushed together
3 bows, 1 with cookie dough, 1 with powdered sugar, and 1 with granulated sugar

Step 3

Roll the cookies. Scoop about 1 ½ tablespoons of dough and roll into balls. Roll each ball first in granulated sugar, then in powdered sugar.

Bake. Place the cookie dough balls on the prepared baking sheet and bake for 14 to 16 minutes.

Crinkle cookies on baking sheet before baking
Lemon Crinkle Cookies on baking sheet after baking

Step 5

Cool and serve. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Lemon crinkle cookies on the wire rack.

What are lemon crinkle cookies?

Lemon crinkle cookies are soft, chewy cookies flavored with fresh lemon zest and juice. They have a sweet, tangy taste, balanced with a light, fluffy texture.

Lemon crinkle cookie with bite taken out

Can you make lemon crinkle cookies in advance?

Yes, you can make lemon crinkle cookies in advance. The dough can be prepared ahead of time and stored in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Baked cookies can also be stored in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months.

How do you store leftover lemon crinkle cookies?

Store leftover lemon crinkle cookies in an airtight container at room temperature for up to a week. To keep them fresh for longer, you can also freeze the cookies in a freezer-safe container or resealable plastic bag.

I hope you enjoy this lemon crinkle cookie recipe as much as we do.

Looking for more Cookie Recipes? Try these Out:

lemon crinkle cookies on a baking sheet.
Print Recipe
4.55 from 31 votes

Lemon Crinkle Cookies From Scratch

These lemon crinkle cookies from scratch are perfect for beautiful sunny days.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: cookie recipes, lemon crinkle cookies, lemon crinkle cookies from scratch
Servings: 24 cookies
Calories: 111.8kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • ½ cup unsalted butter 8 tablespoons, softened
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1.5 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 dashes yellow food coloring optional
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Combine flour, baking powder, baking soda, and salt in bowl. Set aside.
  • Cream butter and sugar until light and fluffy. Add egg, vanilla extract, lemon zest, lemon juice, and yellow food coloring and mix well.
  • Add flour mixture into butter mixture and mix until dough is just combined. 
  • Pick ½ tablespoons of the the dough and roll into ball. Place granulated sugar and powdered sugar in separate shallow plate. Roll cookie dough in granulated sugar, then in powdered sugar. Then place balls on baking sheets.
  • Bake in preheated oven for 14-16 minutes. Remove from oven. Finish cooling on cooling rack.

Video

Notes

  • Rolling the dough in granulated sugar first, then powdered sugar, helps create that classic crinkle look.
  • For best results, make sure the dough is at room temperature when rolling so the cookies spread properly.
  • Don’t overbake these cookies. They should be set on the edges and still soft in the center.
  • Store leftover cookies in an airtight container at room temperature for up to 1 week.

Nutrition

Calories: 111.8kcal

Adapted from Mel's Kitchen Cafe.

This post was originally published on April 10, 2017. It has been updated with additional helpful information.

by 2 Comments

Easy Banana Pudding Recipe

This banana pudding recipe is creamy, no-bake, and always a favorite. Layers of vanilla wafers, fresh banana slices, and a rich pudding made with sweetened condensed milk and homemade whipped cream make this a dessert that disappears fast at any gathering.

Banana pudding in a glass jar with a spoon sticking 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!

When you're holding banana pudding and smiling

Banana pudding is one of those desserts I cannot pass up. At a family cookout, at a restaurant, at a potluck, if it's there, I'm getting some. It has always been one of my all-time favorites.

This version is how I prefer to make it at home because it's genuinely easy. It has condensed milk, heavy cream, and Vanilla wafers. It's the same approach that made Magnolia Bakery's banana pudding famous. I've tweaked it a bit to add a layer of whipped cream on top. It's my favorite way to enjoy it.

If you love banana recipes, you might also want to try my Best Banana Bread Recipe or my Jamaican Banana Fritters.

Love, Tanya

Banana Pudding At a Glance

This version is so easy, as you don't have to make the pudding on the stove. I also use a homemade whipped cream, keeping the banana pudding creamy and delicious.

  • Prep Time: 20 minutes
  • Chill Time: 4 hours (overnight preferred)
  • Total Time: 4 hours 20 minutes
  • Serves: 10 to 12
  • Best For: Potlucks, holidays, Sunday dinners, make-ahead desserts

A Quick Look at The Ingredients

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

  • Heavy cream — Use cold heavy cream for the best whipped cream. It whips faster and holds its shape better.
  • Powdered sugar — I add this to my whipped cream mixture to sweeten a little. I want all my layers in my pudding to be delicious.
  • Vanilla extract — Adds flavor to both the whipped cream and the pudding base.
  • Sweetened condensed milk — This is what gives the pudding its richness.
  • Cold water — Used to thin out the condensed milk base before adding the pudding mix.
  • Instant vanilla pudding mix — Use instant, not cook-and-serve. This is what thickens everything up. I also use the large 5-ounce box for this recipe.
  • Vanilla wafers — One box (about 11 oz). They soften in the fridge and take on a cake-like texture once the pudding sets. You can also use Chessmen cookies if you prefer.
  • Ripe bananas — You want bananas with a few brown spots — ripe but still firm enough to hold their shape in the layers.
Ingredients for Banana Pudding with Labels

How to Make Banana Pudding

Step 1: Make the Whipped Cream

In a large bowl, combine the heavy cream, powdered sugar, and ½ teaspoon of vanilla extract. Whip until stiff peaks form, then set aside. Reserve about 1 ½ cups of the whipped cream for folding into the pudding. The rest will be used to top the finished dessert.

Cream in a bowl being whipped

Step 2: Make the Pudding Base

In a separate large bowl, whisk together the sweetened condensed milk, cold water, and remaining vanilla extract until well combined. Add the instant pudding mix and whisk for about 2 minutes until smooth and thickened.

Vanilla pudding, condensed milk, and water being stirred with the whisk

Step 3: Fold in the Whipped Cream

Gently fold the reserved 1 ½ cups of whipped cream into the pudding mixture using a spatula. Use a cut-and-lift motion so you don't deflate all the air you just whipped in.

Folding the whipped cream into the vanilla pudding mix in a bowl
The mix: the vanilla pudding and whipped cream mixed together in glass bowl

Step 4: Layer and Chill

Start layering in your dish or trifle bowl. Begin with vanilla wafers, then sliced bananas, then a layer of pudding. Repeat until everything is used up. Top with the remaining whipped cream and a few extra vanilla wafers. Refrigerate for at least 4 hours, or overnight.

The top of the banana pudding with crushed Nilla wafers and whipped cream on top
The side picture of vanilla pudding in a truffle glass trifle dish

Variations

  • Individual servings: Layer everything into small mason jars or cups for easy party servings. This is my favorite way to serve it.
  • Fruit-filled version: Add some strawberries for a fruit-filled banana pudding.

Serving Suggestions

This banana pudding is a full dessert on its own, but it fits right in at a holiday table alongside a Southern Sweet Potato Pie or a Slow Cooker Peach Cobbler. Serve it cold, straight from the fridge.

Make Ahead and Storage

Storage: Store covered tightly in the refrigerator for up to 3 days. The bananas will continue to soften and may darken slightly, but the flavor holds up well.

Freezing: I don't recommend freezing this recipe. The textures of the whipped cream and pudding change when frozen and thawed.

Make Ahead: Best made the day before serving. Four hours is the minimum chill time, but overnight gives you the best results.

Close-up photo of banana pudding on a spoon.

Tanya's Top Tips

  • Use cold heavy cream. It whips faster and holds stiff peaks better than cream that's been sitting at room temperature.
  • Slice your bananas right before layering so they don't start browning before the pudding even chills.

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

Banana pudding in a glass jar with a spoon sticking out and Nilla wafers surrounding the glass.
Print Recipe
5 from 1 vote

Banana Pudding Recipe

This easy banana pudding is creamy and no-bake. Layers of vanilla wafers, fresh banana slices, and a rich pudding made with sweetened condensed milk and homemade whipped cream.
Prep Time20 minutes
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: banana pudding, banana pudding recipe
Servings: 12 servings
Calories: 181kcal
Author: Tanya Harris

Equipment

Ingredients

  • 2 cups heavy cream
  • 3 tablespoons powdered sugar
  • 2 ½ teaspoons vanilla extract divided
  • 1 14 oz can sweetened condensed milk
  • 1 ½ cups cold water
  • 1 5 oz box instant vanilla pudding mix
  • 1 11 oz box vanilla wafers about 11 oz vanilla wafers
  • 4 medium ripe bananas sliced

Instructions

  • In a large bowl, combine the heavy cream, powdered sugar, and ½ teaspoon of the vanilla extract. Whip until stiff peaks form. Reserve 1 ½ cups of the whipped cream for folding into the pudding. Set the rest aside for topping.
  • In a separate large bowl, whisk together the sweetened condensed milk, cold water, and remaining 2 teaspoons of vanilla extract until well combined.
  • Whisk in the instant pudding mix for about 2 minutes until smooth.
  • Gently fold the reserved 1 ½ cups of whipped cream into the pudding mixture using a spatula. Use a cut and lift motion to keep the air in.
  • Layer the pudding starting with vanilla wafers, then sliced bananas, then pudding. Repeat until all ingredients are used.
  • Top with the remaining whipped cream and extra vanilla wafers.
  • Refrigerate for at least 4 hours or overnight so the wafers soften into a cake-like texture.

Video

Notes

  • Use ripe but firm bananas so they hold their shape in the layers. Bananas with a few brown spots are ideal.
  • Slice the bananas right before layering to keep them from browning.

Nutrition

Calories: 181kcal | Carbohydrates: 12g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 14mg | Potassium: 180mg | Fiber: 1g | Sugar: 8g | Vitamin A: 608IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 0.1mg

by 27 Comments

Homemade Hot Dog Chili

This homemade hot dog chili is one of my favorite easy toppings for hot dogs. It’s made with simple ingredients, packed with flavor, and perfect for an easy family meal or summer cookout.

hot dogs covered in chili

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!

Hands down, one of our family favorites is hot dogs. The kids love them, and they are so often requested, and Mom and Dad are pretty big fans, too!

This hot-dog chili is a great addition and a great way to add some flavor and interest. Perfectly messy to eat!

For more chili, be sure to check out my Instant Pot Chili and Turkey Chili recipes!

A Quick Look at the Ingredients

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

  • Ground beef – I use lean ground beef so the chili stays rich and flavorful without turning overly greasy. It also gives this homemade hot dog chili the perfect texture for spooning over hot dogs.
  • Tomato sauce – Use plain canned tomato sauce, not marinara. Tomato sauce gives this hot dog chili its smooth, classic base without extra herbs or seasonings competing with the flavor.
  • Ketchup – A little ketchup adds sweetness, helping create that classic chili dog topping flavor.
  • Ground mustard – mustard gives this chili its signature hot dog chili flavor.
  • Worcestershire sauce – Just a splash adds depth, savory flavor, and a little umami.
  • Seasonings – Chili powder, garlic powder, onion powder, salt, and cayenne pepper keep the flavor simple, classic, and kid-friendly while still giving the chili plenty of taste.
  • Water – Water helps everything simmer into a smooth, saucy, spoonable consistency that’s perfect for chili dogs. You can use chicken broth instead if you want to add a little extra flavor.
Ingredients for Hot Dog Chili with Labels

How to make hot dog chili

Step 1

Place the lean ground beef in a large, heavy-bottomed pot and cover it with water. Heat over medium-high heat, stirring to break up the clumps.

This method skips browning the beef and boils it instead, resulting in crumbled ground beef that doesn't clump. Perfect for topping hot dogs.

Beef in pot covered in water and browned

Step 2

Once the beef is cooked through and broken into fine crumbles, add the remaining ingredients to the pot.

hot Dog chili ingredients in pot simmering.

Step 3

Stir, reduce the heat to low, and simmer for 45 minutes to 1 hour, stirring occasionally.

hot dog chili in pot after cooking

Step 4

Serve over hot dogs or eat on its own.

close up of chili on hot dog

Can you make it ahead of time?

Yes, this is a great make-ahead topping and is freezer-friendly too. Let the hot dog chili cool to room temperature before placing it in an airtight container. It will keep well for 4 days in the fridge and up to 6 months in the freezer.

Thaw frozen chili in the fridge overnight, and reheat it gently on the stovetop to serve.

Recipe Variations

This recipe is pretty awesome as it is, but there are a few easy swaps you can make to make it your own. Increase the amount of cayenne if you prefer your chili on the spicy side, or swap the ground beef for turkey, chicken, or plant-based 'meat' crumbles.

You can easily turn this into a fuller chili to serve as a main too if you like. Add sautéed vegetables like onions, carrots, and bell peppers, and stir in canned beans towards the end of cooking.

three hot dogs covered in whicli and toppings

Tanya's Notes and Tips

  • Use lean ground beef for this recipe. Beef with a higher fat content can make the hot dog chili oily.
  • Serve with more of your favorite toppings for a loaded dog! Shredded cheese, chopped onions, sliced jalapeno, and sour cream take it over the top!
hot dog chili in pot with other ingredients surrounding it

More Family Favorite Recipes

I hope you love this recipe as much as we do. 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! Your feedback is invaluable and helps us grow. Thank you for your support!

hot dogs covered in chili
Print Recipe
4.70 from 23 votes

Hot Dog Chili Recipe

This homemade hot dog chili is easy to make with simple ingredients and classic flavor. It’s the perfect topping for chili dogs, cookouts, and easy family dinners.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: chili for hot dogs, homemade chili hot dogs
Servings: 8 servings
Calories: 113kcal
Author: Tanya Harris

Ingredients

Instructions

  • Place ground beef in a heavy-bottomed large pot and cover with water. Heat over medium-high heat, stirring to break up the clumps.
  • Once the beef is cooked through and broken into fine crumbles, add the remaining ingredients.
  • Reduce heat to low and allow to simmer for 45 minutes to 1 hour, stirring occasionally.
  • Serve over hot dogs and enjoy.

Video

Notes

  • Use lean ground beef for this recipe. Beef with a higher fat content can make the hot dog chili quite oily.
  • Serve with more of your favorite toppings for a loaded dog! Shredded cheese, sliced jalapeno and sour cream take it over the top!

Nutrition

Calories: 113kcal | Carbohydrates: 8g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 624mg | Potassium: 452mg | Fiber: 1g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg

This post was originally published on February 18th, 2021. It has been updated with new photos and information.

by 2 Comments

Kale and Broccoli Salad with Sweet and Sour Dressing

My Kale and Broccoli Salad is made with healthy kale, broccoli, dried cranberries, and walnuts, and is topped with a delicious, sweet-and-sour dressing. It's the perfect green salad, full of amazing flavor.

kale and broccoli salad on table

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!

Salads are my jam! Well, bright and colorful salads are. I’ve shared a few colorful pasta salads here before, like this cold seafood salad, and this Hawaiian macaroni salad.

But it's been a while since I've shared a salad recipe, so it's time I shared this kale salad with you all. 

This salad is inspired by the Chick-fil-A superfood salad. Yep, they sell more than that delicious fried chicken and amazing lemonade. 

This salad is full of my favorite ingredients

  • Kale - one of my favorite leafy greens. Not only is it healthy, but the leaves are also strong and hold up well to dressings in a salad. I love to use it as a base in many of my salads.
  • Dried Cranberries - both sweet and tart at the same time. I can eat these like they’re candy.
  • Broccoli - Adds fresh crunch and color. Who doesn’t love broccoli?
  • Walnuts - They add a nice crunch to the salad
  • Sweet and Sour Dressing - shallot, granulated sugar, apple cider vinegar, salt, dry mustard, celery salt, and vegetable oil.

How to make Kale and Broccoli Salad

Step 1

Prep your ingredients. Cut your kale and broccoli. For this recipe, I like to use fresh kale from a bunch rather than kale in a bag. The kale in the bag is usually roughly chopped and still contains the stalks. I don't mind the stalks when cooking kale, but for salads I'd rather avoid them. I then like to chop my kale into bite-sized pieces. 

ingredients for kale salad on a table

Step 2

Then I place my kale, broccoli, dried cranberries, and walnuts in a large bowl and set them aside.

I then prepare my dressing by whisking together 1 chopped shallot, apple cider vinegar, sugar, salt, mustard, and celery salt in a large bowl until combined. Then I slowly pour in my vegetable oil while I continue to whisk. 

vegetables for kale salad in a bowl
dressing for kale salad being whisked

Step 3

Like magic, your dressing will thicken and be ready to pour over your salad.

I then toss it all together. This salad is best when refrigerated for at least 2 hours before eating, but sometimes I just cannot wait, and I sneak a few bites as soon as I'm done making it. 

dressing for kale salad
salad dressing being poured over salad
kale and broccoli salad that has been tossed

Variations

If you’re looking for some added protein, a nice pan-seared chicken breast or leftover roasted chicken would be a great addition to this salad.

close up photo os kale broccoli salad

Keep It Fresh: Storage Tips

Store leftover kale and broccoli salad in an airtight container in the refrigerator for up to 3 days.

Because kale and broccoli are hearty vegetables, this salad holds up well after it’s dressed. Give the salad a quick toss before serving, and add the walnuts right before serving if you want them to stay crunchy.

If you want to make this salad ahead of time, you can prepare it up to 1 day in advance and keep it refrigerated until ready to serve.

Tanya's Top Tips

  • Chop the kale and broccoli small so every bite gets a little of everything and the salad is easier to eat.
  • Whisk the dressing slowly as you pour in the oil so it thickens properly.
  • Let the salad chill for at least 2 hours before serving if you can. It gives the kale time to soften a bit and helps the flavors come together.
  • Start with less sugar if you prefer and adjust to taste if you tend to like a less sweet dressing.
  • Massage the kale for a softer texture if you want a more tender salad.
kale and broccoli salad on fork

I hope you enjoy this salad as much as we do. Looking for more salad recipes? Try these out:

Carrot Raisin Salad  - A creamy, sweet, and crunchy classic salad that’s perfect for holidays, cookouts, or an easy make-ahead side.

Creamy Rotisserie Chicken Salad - This easy chicken salad is creamy, flavorful, and perfect for sandwiches, crackers, or a quick lunch.

Shrimp and Bacon Spinach Salad Recipe - A fresh and hearty spinach salad loaded with shrimp, crispy bacon, and bold flavor.

Cranberry Pecan Apple Salad Recipe - A crisp and colorful salad with sweet apples, tart cranberries, and crunchy pecans in every bite.

or top this salad with my Homemade Air Fryer Croutons. 

kale and broccoli salad on table
Print Recipe
4.34 from 3 votes

Kale and Broccoli Salad Recipe

This kale and broccoli salad is full of delicious and healthy ingredients and tossed in a yummy sweet and sour dressing. 
Prep Time10 minutes
rest time2 hours
Total Time2 hours 10 minutes
Course: Salad
Cuisine: American
Keyword: kale and broccoli salad
Servings: 8 people
Calories: 468kcal
Author: Tanya Harris

Ingredients

For the Salad

  • 4 cups kale chopped
  • 3 cups broccoli florets chopped
  • 1 cup dried cranberries
  • 1 cup walnuts chopped

Sweet and Sour Dressing

  • 1 shallot chopped
  • ⅔ cup granulated sugar
  • ⅓ cup apple cider vinegar
  • 1 teaspoon salt
  • ¾ teaspoon dry mustard
  • ¼ teaspoon celery salt
  • 1 cup vegetable oil

Instructions

Assemble the Salad

  • Combine kale, broccoli, dried cranberries, and walnuts in a large bowl. Set aside. 

Prepare the Sweet and Sour Dressing

  • In a medium bowl, whisk together shallot, granulated sugar, apple cider vinegar, salt, dry mustard, and celery salt until combined. Slowly pour in vegetable oil while whisking until mixture thickens. 
  • Pour salad dressing over kale mixture and toss, making sure the salad is fully covered. 
  • Cover and refrigerate for 2 hours for best flavor. 

Notes

  • Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days. For the best texture, add the walnuts just before serving so they stay crunchy.
  • Make Ahead: This salad can be made up to 1 day in advance and kept refrigerated until ready to serve.

Nutrition

Calories: 468kcal | Carbohydrates: 35g | Protein: 4g | Fat: 37g | Saturated Fat: 5g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Sodium: 382mg | Potassium: 236mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1265IU | Vitamin C: 41mg | Calcium: 61mg | Iron: 1mg

This recipe was originally published January 17th, 2019. It has been updated with new photos and information.

by 2 Comments

Pan Seared Lamb Chops


Pan-seared lamb chops bring restaurant‑quality flavor to a simple weeknight dinner at home. Seared in a hot skillet and finished with garlic rosemary butter, these chops cook quickly while staying juicy and tender.

Lamb chops in skillet with rosemary and garlic.

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 cook a lot of meat in my cast-iron skillet, and lamb chops are right up there with the best things you can throw in a hot pan. They are small, they cook fast, and they have so much flavor.

I treat them a lot like I treat a good steak. 

For seasoning, I keep it simple. Salt, pepper, and a little cumin. I prefer to sear in a cast-iron skillet, but any heavy skillet that can get nice and hot will work.

If you don't have a skillet handy, my Air Fryer Lamb Chops give you a hands-off way to get delicious chops.

Pan-Seared Lamb Chops at a Glance

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Serves: 4
  • Best For: Weeknight dinners, date night


A Quick Look at The Ingredients

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

  • Lamb rib chops: Rib chops are the smaller, leaner cut that comes from the rack of lamb. They have that long bone sticking out, which is why people sometimes call them lamb lollipops. You can also use loin chops if that is what you have, but the cooking time may be a wee bit longer, about 1-2 minutes.
  • Kosher salt: I use Diamond Crystal kosher salt. If you are using table salt or a finer salt, use a little less.
  • Black pepper: I use pre-ground black pepper. Fresh ground black pepper works too.
  • Ground cumin: This is my little twist. A small amount goes a long way, giving the chops a warm, savory flavor.
  • Neutral oil: Canola, avocado, olive oil for cooking, or grapeseed all work. You want a high-smoke-point oil for that hard sear.
  • Unsalted butter: For basting at the end.
  • Garlic: Two cloves, smashed with the side of a knife. You don't need to mince it. Smashed cloves perfume the butter without burning as fast.
  • Fresh rosemary: Fresh rosemary holds up to the heat and infuses the butter.
Ingredients for pan-seared lamb chops


How to Make Pan-Seared Lamb Chops

Step 1: Pull the lamb chops out of the fridge and pat them very dry with paper towels. I let them sit for about 20 minutes to knock the chill off.

Step 2: Mix the salt, pepper, and cumin in a small bowl. Sprinkle the mixture evenly over both sides and the edges of the chops, pressing it in so it sticks. Let the chops sit at room temperature while you heat the pan.

Seasonings mixed in smalll bowl.
Lamb chops that have been seasoned with salt, black pepper, and cumin.

Step 3: Set a large cast-iron skillet over low heat and let it warm up for about 7 minutes. Then bump the heat to medium-high for another 3 minutes. You want the pan very hot. If you aren't using cast iron, you won't have to heat it for this long. Just bring the heat to medium-high. 

Step 4: Add the oil and swirl to coat. Lay the chops in a single layer, making sure they don't touch. Let them sear for 3 to 4 minutes on one side. Then, flip the chops and sear the other side for 2 to 4 minutes. For medium rare, cook to an internal temp of 125 to 130°F; for medium, 135°F. An instant-read thermometer helps determine the inner temperature.

Lamb chops cooking in skillet.

Step 5: Use tongs to stand the chops up on their fatty edge for about 10 to 20 seconds, just long enough to render some of the fat and crisp the sides. 

Step 6:  Drop the heat to medium-low. Add the butter, smashed garlic, and rosemary sprigs to the pan. As the butter melts and starts to foam, use a kitchen towel or oven mitt to tilt the pan toward you, then ladle the butter over the chops.

Step 7: Transfer the chops to a plate. Spoon a little of the pan juices over the top and let them rest for 5 minutes before serving. 

Lamb chops and skillet with rosemary and garlic, and spoon with butter sauce on it

Cast Iron vs Stainless Steel

I like cast iron for this recipe because it holds heat well and gives the deepest sear. Stainless steel works too and heats more quickly. A nonstick skillet will work, but you’ll get less crust.

Serving Suggestions

Lamb chops are rich, so I like to pair them with sides that have some brightness or starch to balance the plate.

Tanya's Top Tips

  • Use a thermometer. Lamb chops are small, and the window between perfect and overcooked is tight. An instant-read thermometer takes the guessing out. Pull at 125 to 130°F for medium rare, 135°F for medium. The temp will rise a few degrees as it rests.
  • Don't crowd the pan. If the chops are packed in, the pan loses heat, and you end up with a gray, sad sear. Cook in two batches if needed.
  • Let the pan get hot. The 7 minutes on low, followed by 3 minutes on medium-high, is what evenly heats cast iron all the way through and gives better control over the heat. Heating a cast iron to medium-high heat too fast can result in burnt meat.
Cut lamb chops on a plate with rice and vegetables.

I hope you love these pan-seared lamb chops as much as we do. If you're looking for more lamb recipes or other ways to cook meat in a skillet, try these out:

Lamb chops in skillet with rosemary and garlic.
Print Recipe
5 from 1 vote

Pan Seared Lamb Chops

These pan seared lamb chops are quick, easy, and packed with flavor. Seared in a hot cast iron skillet and finished with garlic rosemary butter, they're a restaurant quality dinner you can make at home in 30 minutes.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: entree
Cuisine: American
Keyword: pan seared lamb chops
Servings: 4 people
Calories: 356kcal
Author: Tanya Harris

Equipment

Ingredients

  • 5 to 6 lamb rib chops about 1 ¼ pounds total
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon ground cumin
  • 2 tablespoons neutral oil canola, avocado, olive for cooking, or grapeseed
  • 2 tablespoons unsalted butter
  • 2 garlic cloves lightly smashed, skins removed
  • 3 fresh rosemary sprigs

Instructions

  • Remove lamb from the fridge and pat very dry with paper towels.
  • In a small bowl, mix the salt, black pepper, and cumin. Sprinkle evenly over both sides and edges of the chops, pressing so the seasoning sticks. Let the chops sit at room temperature while you preheat the skillet.
  • Place a large cast iron or heavy stainless steel skillet over low heat and warm it for about 7 minutes. Increase the heat to medium high and heat for 3 minutes more, until the skillet is very hot. A drop of water should sizzle on contact.
  • Add the neutral oil to the hot skillet and swirl to coat the bottom in a thin, even layer. Add the chops in a single layer and sear without moving for 3 to 4 minutes, until well browned and a crust forms.
  • Flip and sear the other side for 2 to 4 minutes, or until the internal temperature is about 125 to 130°F for medium rare, around 135°F for medium.
  • Use tongs to stand the chops up on their fatty edge for 10 to 20 seconds to render and crisp the fat cap. Lean them against each other in the pan to hold them upright.
  • Reduce heat to medium low. Add the butter, garlic, and rosemary to the pan. As the butter melts and foams, tilt the pan and spoon the butter over the chops for 30 to 90 seconds, until fragrant.
  • Transfer chops to a plate. Spoon a little of the pan juices over the top and let rest 5 minutes before serving.

Video

Notes

  • For best results, use an instant-read thermometer. Pull the lamb at about 125 to 130°F for medium rare or 135°F for medium. Temperature will rise a few degrees as it rests.
  • Store leftover lamb chops in an airtight container in the refrigerator for up to 3 days.
  • This recipe is written for a cast iron or heavy stainless steel skillet. If using stainless steel, preheat over medium heat for 2 to 4 minutes, until the oil is shimmering, before adding the chops. A nonstick skillet will work, but you may not get as deep a sear.

Nutrition

Calories: 356kcal | Carbohydrates: 1g | Protein: 28g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 108mg | Sodium: 975mg | Potassium: 395mg | Fiber: 0.2g | Sugar: 0.03g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 3mg

by 19 Comments

Southern Potato Salad Recipe

Creamy, tangy, and so delicious, this Southern potato salad is a must-have side dish. Simple and easy to make, it's perfect for BBQs and cookouts.

Potato salad in a white bowl on a wood table.

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 bowl of potato salad in the kitchen.

Living in the South, I've tried all kinds of potato salad...but this potato salad belongs on your table. Whether it's a large gathering or you need it for a side dish for a fried chicken dinner, this recipe right here is what you need.

Made with dill relish, mustard, honey, mayo, and crunchy vegetables, this Southern potato salad is creamy, sweet, and tangy with a great texture.

Simple and quick to make, every bite is truly delicious! If you're a fan of potato salads, try my dill potato salad too.

Best, Tanya

A Quick look at the ingredients

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

  • The salad: Potatoes, boiled eggs, onion, bell pepper, and celery — make the salad hearty, creamy, and full of crunch
  • For the dressing: Mayonnaise, yellow mustard, dill relish, and honey — make the dressing creamy, tangy, and slightly sweet
  • For finishing: Salt, pepper, and paprika — add seasoning and color
    Ingredients for southern potato salad on countertop with labels

    How to make Southern potato salad

    Step 1: Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to a boil and boil until tender, about 10 minutes.

    Strain the potatoes and set aside to cool.

    Boiling the potatoes.
    The cooked potatoes being drained.

    Step 2: Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined.

    The ingredients for the mayonnaise dressing mixed together in a white bowl

    Step 3: Add remaining ingredients (including the cooled potatoes).

    The ingredients added to the mayonnaise.

    Step 4: Stir until combined. Cover and refrigerate for at least 1 hour or overnight.

    Add salt and pepper to taste and garnish with paprika. Serve and enjoy.

    The potato salad mixed together in a white bowl.

    What are the best potatoes to use?

    This potato salad is best made with starchy, floury potatoes. Yukon gold and red potatoes are best to use; russet potatoes can be used as well. Avoid waxy potatoes, such as fingerlings and salad potatoes, for this.

    Can you make it ahead of time?

    This is a great make-ahead dish, so it's ideal for cookouts. Once you have made it, cover it and refrigerate it. It will keep well for up to 5 days. Don't leave the potato salad at room temperature for more than two hours.

    What do you serve it with?

    This Southern potato salad pairs well with meat, chicken, seafood, and veggie mains. It's an excellent addition to anything grilled and is perfect for cookouts, picnics, and potlucks. Try it with:

    Close up of the potato salad garnished with paprika.

    Tanya's Notes and Tips

    • Cut the potatoes into small, even chunks so they cook through quickly and evenly.
    • Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split, causing a very oily salad.
    • Let your Southern potato salad sit for at least an hour in the fridge before serving for the best flavor.

    More Southern Side Dishes

    southern potato salad in bowl topped with paprika
    Print Recipe
    4.89 from 9 votes

    Southern Potato Salad Recipe

    Creamy, tangy and so delicious, this Southern potato salad is a must have side dish. Simple and easy to make, it's perfect for BBQs and cookouts.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: creamy potato salad, potato salad with mayonnaise, potato salad with relish
    Servings: 6 to 8 servings
    Calories: 360kcal
    Author: Tanya Harris

    Ingredients

    • 2 lbs Yukon Gold Potatoes about 4 potatoes, peeled and chopped into 1 inch chunks
    • ¾ cup of mayonnaise
    • 2 Tablespoon of yellow mustard
    • 2 Tablespoon dill relish
    • 2 teaspoon honey
    • ½ a sweet onion diced (about ½ cup)
    • ½ a red bell pepper diced (about ½ cup)
    • 1 celery stalk diced (about ½ cup)
    • 2 boiled eggs chopped
    • Salt and pepper to taste
    • Paprika to sprinkle on top for garnish optional

    Instructions

    • Place potatoes in a large pot and cover potatoes with cold water by about 2 inch. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set aside to cool.
    • Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined. Add remaining ingredients (including the cooled potatoes) and stir until combined. Cover and refrigerate for at least 1 hour or overnight.
    • Add salt and pepper to taste and garnish with paprika. Serve and enjoy.

    Video

    Notes

    • Cut the potatoes into small and even chunks so that they cook through quickly and evenly.
    • Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split causing a very oily salad.
    • Let your Southern potato salad sit for at least an hour before serving for the best flavor.
    • Yukon gold, red potatoes are best to use with this dish however russet potatoes can be used as well.

    Nutrition

    Calories: 360kcal | Carbohydrates: 33g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 327mg | Potassium: 731mg | Fiber: 4g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 44mg | Calcium: 38mg | Iron: 2mg

    This post was originally published on March 24th, 2021. It has been updated with new photos and additional information.

    by 17 Comments

    Quick and Easy Mongolian Beef

    If you are looking to mix up your weekly meals, this easy Mongolian beef is perfect! This rich and flavorful dish is on the table in 20 minutes, and the whole family will love it.

    Mongolian beef in a bowl over some 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!

    Evenings in our house are so busy, and I'm always trying new recipes that I can get on the table quickly and easily, and that everyone will love! This Mongolian beef is a lifesaver! It's so full of flavor!

    Inspired by my love of the Mongolian beef at my favorite Chinese restaurant, this recipe has all the components I love.

    • Lots of onions - I use both yellow and green onions in this recipe. The yellow onions provide a nice contrast in texture with the tender beef.
    • Fried yet tender beef - This recipe calls for the beef to be quickly fried, so you get crispy, tender beef in one bite.
    • An amazing sauce - This sauce is balanced with sweet and salty.

    Serve this delicious beef dish with white rice, cauliflower rice, noodles, my Instant Pot brown rice, or my air-fried egg rolls.

    Ingredients You Will Need


    To make this quick and easy Mongolian beef recipe, you’ll need a few simple ingredients that come together to create a flavorful homemade takeout-style dinner.

    Flank steak is the best cut of beef for Mongolian beef because it cooks quickly and stays tender when sliced thin against the grain. Cornstarch helps coat the beef for that classic, lightly crispy texture.


    For the bold Mongolian beef sauce, you’ll need low-sodium soy sauce, hoisin sauce, brown sugar, and water to achieve the perfect balance of sweet and savory. Yellow onion, green onions, garlic, and fresh ginger add texture and deep flavor to the dish, while canola oil is used to quickly fry the beef.

    Add a little salt to taste before serving, and this easy beef dinner is ready in no time.

    ingredients needed for the mongolian beef on table

    How to Make This Quick and Easy Mongolian Beef Recipe

    Step 1: Slice the flank steak against the grain into thin slices, then coat the slices with cornstarch. Set aside.

    flank steak sliced and then covered in cornstarch

    Step 2: Grab the rest of your ingredients and prep and measure them out so they are ready to go.

    Ingredients prepped to make the dish

    Step 3: Heat the canola oil in a large skillet over medium-high heat. Once hot, add the flank steak to the frying pan in a single layer. Cook on 1-2 minutes per side until each side is browned. Cook in batches and set aside.

    The skirt steak cooked in a skillet in oil - before and after

    Step 4: Add the yellow onion, whites of green onions, garlic, and ginger to the skillet and stir-fry until the onions are slightly softened. Add soy sauce, water, hoisin sauce, and brown sugar, stirring.

    Step 5: Add the steak back to the pan along with the green parts of the onions. Remove from heat and serve.

    Onions and garlic sauteed and then the beef and sauces adedd

    What's the best cut of beef to use?

    I like to use flank steak for this recipe. If you can't find flank steak, skirt steak, or hanger steak will also work. Flank steak is full-flavored and a lean cut of meat. It can be tough, but by thinly slicing it correctly and quickly cooking it, it is wonderfully tender.

    Close up of the cooked Mongolian beef

    How to cut flank steak

    Before you start, freeze the beef for 30 minutes; this will make it easier to slice thinly. Be sure to cut the beef against the grain so you cut through the fibers, making it as tender as possible and easier to eat.

    A piece of Mongolian beef held with chopsticks

    Tanya's Top Tips

    • Freeze your steak before slicing it. It will make it easier and less likely to fall apart. Remember to cut against the grain.
    • Prep all of your ingredients before you start cooking. The dish comes together so quickly, so have everything to hand and ready to go.
    • If you have leftovers, they will keep in an airtight container in the fridge for 4 days. They can be reheated on the stovetop or in the microwave.
    • The Mongolian beef will also freeze really well. Thaw it in the fridge overnight before reheating.

    More Beef Recipes

    mongolian beef in plate
    Print Recipe
    4.93 from 13 votes

    Easy Mongolian Beef

    Easy Mongolian beef is a rich and flavorful dish and is on the table in 20 minutes. Your favorite takeout made at home. Can also be made in the air fryer.
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Mongolian
    Keyword: air fryer Mongolian beef, easy mongolian beef, quick Mongolian beef
    Servings: 4 servings
    Calories: 303kcal
    Author: Tanya Harris

    Ingredients

    • 1 lb flank steak thinly sliced against the grain
    • 2 Tablespoon cornstarch
    • 2-4 Tablespoon canola oil
    • 1 yellow onion sliced
    • 2 green onions chopped, green and white parts separated
    • 4 garlic cloves chopped
    • 1- inch ginger chopped
    • ¼ cup low sodium soy sauce
    • ¼ cup water
    • 1 Tablespoon hoisin sauce
    • 3 Tablespoon brown sugar
    • Salt to taste

    Instructions

    • Cover the flank steak with cornstarch, making sure each piece is covered. Set aside.
    • Heat the canola oil in a large skillet over medium-high heat. Once the oil is hot, add the flank steak to the frying pan in a single layer, making sure that the pieces are not touching. Cook on 1-2 minutes per side until each side is browned. Cook in batches until all the flank steak is cooked. Set aside.
    • Add sliced yellow onion, whites of green onions, garlic, and ginger to the skillet and stir fry for about 3 minutes, until the onions are slightly softened but still have a little crunch. Add soy sauce, water, hoisin sauce, and brown sugar and stir. Add steak back to the pan along with the green parts of the onions. Remove from heat and serve.

    Air fryer Instructions:

    • This Mongolian Beef can also be made in an Air Fryer. If Air Frying, coat the flank steak in corn starch and place in a preheated air fryer of 400 degrees Fahrenheit. Cook for 15 minutes, shaking the basket halfway. Prepare the sauce on the stove with the onion, garlic, ginger, soy sauce, water, hoisin sauce, and brown sugar.
    • After multiple tests, we preferred the stovetop version but wanted to share the Air Fryer version for anyone wanting to exclude the frying component of this recipe.

    Notes

    • Freeze your steak before slicing it. It will make it easier and less likely to fall apart. Remember to cut against the grain.
    • Prep all of your ingredients before you start cooking. The dish comes together so quickly, so have everything to hand and ready to go.
    • If you have leftovers, they will keep in an airtight container in the fridge for 4 days. They can be reheated on the stove top or in the microwave.
    • The Mongolian beef will also freeze really well. Thaw it in the fridge overnight before reheating.

    Nutrition

    Calories: 303kcal | Carbohydrates: 20g | Protein: 26g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 670mg | Potassium: 496mg | Fiber: 1g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg

    This post was first published on March 6, 2020. It has been updated with new photos and information.