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Sautéed Beet Greens (Quick and Tasty)

These sautéed beet greens are a flavorful and tasty side dish that comes together quickly with just a handful of ingredients. This is such a delicious recipe to make the most of your beet greens!

sauteed beet greens in white plate with spoon 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!

If I'm being quite honest, you can never have enough side dishes, especially when they look and taste as good as this!

I love beets! My air fryer beet chips and beet, apple and carrot juice are two favorites, but I hate to see those beautiful greens go to waste! Instead of throwing them out, turn them into a lovely side dish!

If you're a fan of easy sauteed greens, you will love this sautéed spinach recipe.

Ingredients for Sautéed Beet Greens

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

  • Olive Oil: To sauté. You can also use vegetable, canola or other neutral oil you have.
  • Beet Greens - When you buy a bunch of beets from the store, they usually come with the attached beet greens. Remove them from the beets and make this recipe.
  • Onion and Garlic - of course, for the best flavor.
  • Broth: I like the flavor that chicken broth adds, but you can make this dish vegan by using vegetable broth.
  • Apple Cider Vinegar - for a bit of brightness to the dish. Feel free to sub with other acids, like lemon juice.
ingredients for beet greens laid out

How To Make Sautéed Beet Greens

Chop the beet greens into small pieces so that they are ready to use. Make sure the beet leaves and stems are separated.

Heat oil in a 10-in skillet over medium heat. Add beet stems and onion and sauté until stems and onion have softened, about 5 minutes.

Stir in garlic and cook for an additional minute.

garlic added to skillet with onions and beet greens mixed

Stir in beet green leaves and chicken broth and cook for 2-3 minutes, or until beet greens have softened.

Then, stir in apple cider vinegar and salt to taste.

greens added to skillet with beet stems and onions
sauteed beet greens in skillet

Serve and enjoy 🙂

What do you serve them with?

Beet greens are a really versatile side dish and are great to serve with your favorite weeknight meals, or for larger celebratory family meals. Try them with:

Can you make this ahead of time?

I like to serve these greens as soon as they are cooked, but if you have leftovers you can store them in an airtight container for 2 to 3 days. You can then either heat them through on the stovetop to serve, or even serve them cold as a salad.

What do beet greens taste like?

Beet greens are totally edible and 100% delicious! They taste similar to other dark greens like Swiss chard. Beet greens are slightly earthy, sweet, and with a hint of bitterness.

They are also full of nutrients, so they are a great addition to your diet. These greens contain no fat and are rich in vitamin K, calcium and iron.

beet greens in white plate with fork on the side

Tanya's Top Tips

  • Be sure to wash the greens before chopping them to remove any dirt.
  • The greens should be cooked on a medium heat. Don't cook them on a high heat or they could burn.
  • Use vegetable broth to make this side dish vegan.

More Easy Side Dish Recipes

sauteed beet greens in white plate with spoon on side
Print Recipe
4.91 from 11 votes

Sautéed Beet Greens

These sautéed beet greens are a flavorful and tasty side dish that comes together quickly with just a handful of ingredients. This is such a delicious recipe to make the most of your beet greens!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: beet greens, how to cook beet greens
Servings: 2 servings
Calories: 91kcal
Author: Tanya

Ingredients

  • 1 Tablespoon olive oil
  • 1 bunch beet greens, from 3-4 beets chopped into small pieces, stems and leaves separated
  • ½ medium yellow onion chopped
  • 2 cloves garlic minced
  • ¼ cup chicken broth or vegetable broth
  • ½ Tablespoon apple cider vinegar
  • Salt to taste

Instructions

  • Heat oil in 10-in skillet over medium heat. Add beet stems and onion and sauté until stems and onion have softened, about 5 minutes. Stir in garlic and cook for an additional minute.
  • Stir in beet green leaves and chicken broth and cook for 2-3 minutes, or until beet greens have softened. Stir in apple cider vinegar and salt to taste.

Notes

  • Be sure to wash the greens before chopping them to remove any dirt.
  • The greens should be cooked on a medium heat. Don't cook them on a high heat or they could burn.
  • Use vegetable broth to make this side dish vegan.

Nutrition

Calories: 91kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 445mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3163IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 1mg

This post was originally published May 7, 2020. It has been updated with new information and photos.

by 26 Comments

Creamy Pressure Cooker Rice Pudding

This Pressure Cooker Rice Pudding is not only creamy and delicious, it’s also easy when made in your electric pressure cooker. You don’t need eggs to thicken this rice pudding, and the flavor and texture will impress you.

rice pudding on a wooden spoon

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

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

I love making rice pudding for the family and over the years I’ve tried recipe after recipe. I’ve never had a recipe fail when it came to rice pudding but there were times where I found it to be a little too much effort. Thanks to the pressure cooker, making a creamy and perfect rice pudding no longer has to be difficult. 

Seriously, it’s as easy as placing the ingredients in the pressure cooker, starting it, walking away to play with your kids, or do some laundry, and then opening the lid and stirring. 

You can add raisins to your rice pudding if you like. My kids hate raisins, hubby and I love them. 

rice pudding with raisins in glass in front of instant pot

Ingredients Needed

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

  • Rice - Although most rice pudding recipes use short-grain rice, like arborio rice, I use long-grain rice for this recipe, as it's usually what I have on hand. My rice pudding in the pressure cooker comes out creamy and delicious. I suggest rinsing the rice first in this recipe.
  • Liquids - Water and milk - Having the correct ratio of water and milk in the pressure cooker will allow the rice pudding to cook in the pressure cooker without scorching the bottom.
  • Spices - I use whole cinnamon sticks to flavor the rice pudding without changing the color. You can use a ¼ teaspoon of ground cinnamon if you don't have cinnamon sticks. I also add vanilla extract and salt.
  • Sweetener - I use sweetened condensed milk to sweeten the rice pudding after it's cooked.
  • Bourbon-soaked raisins (Optional) - I love adding a bit of bourbon-soaked raisins to the top of my rice pudding. Feel free to leave these out if you aren't a fan.

How to make Instant Pot Rice Pudding

First, if using raisins, soak them to rehydrate them. I like to soak my raisins in a little bourbon. If you want to keep it alcohol-free, soak them in hot water. I start to soak them about an hour before my rice pudding will be ready. And if you don’t like raisins in your rice pudding, skip this step. 

raisins soaking in bourbon in a glass bowl

Next, give your long grain rice a quick rinse in a colander. You don’t have to rinse until the water runs clear, just a few seconds under the faucet.  

Pour long-grain rice, milk, water, and a pinch of salt into the pressure cooker insert and stir. Add cinnamon sticks and vanilla extract. Cover and cook on high pressure for 10 minutes. 

milk with water eggs and cinnamon sticks in instant pot insert

It’ll take a few minutes for your machine to rise to pressure. Once your machine reaches pressure, your 10-minute timer will begin. Once the 10-minute timer goes off, allow the machine to release naturally. This will take about 20-25 minutes. When ready to open the lid, switch the valve from seal to venting to ensure all the pressure is released. 

Once all the pressure has released, open the lid and remove the cinnamon sticks. Add in half a can of condensed milk. And stir. The rice pudding may appear watery but it will thicken once it cools a bit. 

rice pudding in instant pot insert

You can serve this rice pudding on its own, with raisins, or with a little cinnamon sprinkled over the top.

instant pot rice pudding on a spoon

Tanya's Top Tips: 

  • This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be more like a risotto. 
  • Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker. 
  • The bourbon-soaked raisins are perfect for other uses too, like adding to vanilla ice cream. I store them in a separate glass store to use in multiple recipes. However, the taste of the bourbon gets stronger and stronger as they sit. 
  • Rice pudding can be eaten cold or warmed. I prefer warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days. I've never frozen rice pudding.

I hope you enjoy this rice pudding recipe as much as we do.

Looking for more pressure cooker dessert recipes? Try these out:

This Recipe has a Full Length Video Tutorial. Click here to watch it.
rice pudding in bowl with raisins in it
Print Recipe
5 from 5 votes

Pressure Cooker Rice Pudding

This Easy and Creamy Pressure Cooker Rice Pudding Recipe is the perfect quick dessert. It’s sweetened with condensed milk, and it doesn’t have any eggs. You can serve it with raisins or without.
Prep Time5 minutes
Cook Time10 minutes
Rise to Pressure and Narural Release40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: instant pot dessert, instant pot rice pudding, pressure cooker rice pudding
Servings: 4 people
Calories: 440kcal
Author: Tanya

Equipment

Ingredients

  • ½ cup long grain rice quickly rinsed
  • 1 ½ cup water
  • 1 ½ cup milk
  • 4 cinnamon sticks
  • 1 Tablespoon vanilla extract
  • 1 pinch of salt
  • 7 oz sweetened condensed milk
  • ½ cup bourbon or hot water optional
  • ½ cup raisins optional

Instructions

  • Optional Step: Place raisins in a small bowl and pour bourbon or hot water over the raisins and set aside for an hour.
  • Place rice, water, milk, and salt in pressure cooker insert and stir until combined. Place cinnamon sticks and vanilla extract into the pressure cooker. Cover and cook on high pressure for 10 minutes.
  • Once the timer is up, allow the pressure cooker to naturally release.
  • Once all the pressure is released, open the lid and stir in the condensed milk. Allow cooling for about 5 minutes. Serve with raisins or on its own. Serve warm or chilled.*

Video

Notes

  • This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be different.
  • Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker.
  • Rice pudding can be eaten cold or warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days.

Nutrition

Calories: 440kcal | Carbohydrates: 67g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 496mg | Fiber: 3g | Sugar: 32g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 294mg | Iron: 1mg

This post was originally published on November 19, 2019 and has been updated with new information.

by 116 Comments

Easy Air Fryer Crab Cakes (Ready in Minutes!)

These Air Fryer Crab Cakes are so easy to make thanks to the Air Fryer. Every bite is full of delicious, juicy crab meat.

crab cake on a plate with remeloude sauce on top

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

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

There is nothing like a delicious, golden-on-the-outside, moist, and flavorful crab cake on the inside. Thanks to the Air Fryer, I can make delicious crab cakes with less mess and less stress.


I call myself a bit of a crab cake snob as I have eaten a ton of crab cakes over the years. If I see it on a restaurant menu, I order it and sample it. Here’s what I’ve learned:

  • The best crab cakes taste like crab, lol. Meaning you don’t want too many fillings or ingredients that overpower the taste of the crab.
  • Less bread crumbs and more crab makes a supreme crab cake.
  • Use lump crab or jumbo lump crab meat when making crab cakes. You should be able to find this in the seafood section of your local grocer. It ain’t cheap (Mine was $14 for 8 oz) but it’s so worth it.
  • No eggs needed for this recipe. You want a moist crab cake, but crab meat by itself is moist, and since it’s made in the Air Fryer, you won’t need to flip it, and you'll still get that nice golden crust. 

Ingredients for Air Fryer Crab Cakes

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

  • Lump crab meat: The main ingredient, providing rich flavor and texture. I recommend using lump crab meat instead of claw meat for optimal results.
  • Red bell pepper and green onion: not typical crab cake ingredients, but I like adding them for a pop of color and flavor.
  • Mayonnaise and Dijon mustard: Add moisture and help bind the mixture. Dijon provides a tangy flavor.
  • Breadcrumbs - for holding the crab cakes together.
  • Old Bay seasoning: Traditional seasoning for seafood, adding spice.
  • Non-stick cooking spray: Ensures the crab cakes don’t stick while air frying.

Tools Needed

  • Mixing bowls
  • Measuring cups and spoons
  • Air fryer
  • Non-stick cooking spray
  • Air Fryer Liners (optional)
  • Spatula or spoon (for mixing and shaping the crab cakes)
  • Small baking sheet or tray (to form crab cakes)

How to make Air Fryer Crab Cakes (Step-by-Step Photos)

Start by finely chopping your red bell pepper and green onion.

Next, add your crab meat, red bell pepper, green onions, mayonnaise, dijon mustard, breadcrumbs, and old bay seasoning to a bowl. Stir until combined.

crab cake ingredients in a bowl stirred up

Gently form 4 patties with your crab meat mixture. Don’t smoosh them together too hard. Just a light and gentle squeeze to ensure they are together.

crab cakes on a plateEasy and delicious crab cakes that are made in the Air Fryer with less mess and less stress. Nice crust on the inside with flakey and flavorful crab meat on the inside. #airfryerrecipes #airfryermeals #airfryerappetizers #crabcake

Place them in your Air fryer basket. I use these parchment paper liners to line my basket first. It makes for easier clean up and it ensures my basket is non-stick.

crab cakes in air fryer basket

If using a liner, please place the crab cakes on the liner before starting the Air Fryer. It would be best if you had the weight of the crab cake to hold the liner down so it does not fly up into the fan and heating element.

Slightly spray the top of the crab cakes with your favorite cooking oil. I used canola but vegetable, avocado, olive oil will all work.

Close your Air Fryer basket and cook on 370 degrees fahrenheit for 10 minutes. Once done, open air fryer and remove crab cakes and paper liners if using.

crab cakes in air fryer basket

That’s it! So easy. I recommend this homemade remoulade sauce for the perfect dressing for this crab cake.

How to Store

To store your air fryer crab cakes, place any leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze uncooked crab cakes on a tray until solid, then transfer to a freezer-safe bag for up to 3 months.

Tanya's Top Tips

  • Chill the mixture: Refrigerate the crab cake mixture for 30 minutes before shaping to help it firm up and hold together.
  • Don’t overcrowd: Leave space between crab cakes in the air fryer so they cook evenly and get crispy.

I love how these crab cakes are made from scratch, so you control all the ingredients.

Looking for more Air Fried Seafood Recipe appetizers? Try these out:

crab cakes on white plate with sauce being poured on top

Find the full Video tutorial on YouTube. Don’t forget to click the thumbs-up button and Subscribe on YouTube for more recipe videos.

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

cooked air fryer crab cakes in an air fryer basket
Print Recipe
4.74 from 89 votes

Easy Air Fryer Crab Cakes

Easy and delicious crab cakes that are made in the Air Fryer with less mess and less stress. Nice crust on the outside with flakey and flavorful crab meat on the inside.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer crab cakes
Servings: 4 people
Calories: 123kcal
Author: Tanya

Equipment

Ingredients

  • 8 Oz lump crab
  • ¼ cup red bell pepper chopped
  • 2 green onion chopped
  • 2 Tablespoon mayonnaise
  • 2 Tablespoon bread crumbs
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon old bay seasoning
  • Oil for spraying
  • Squeeze of lemon

Instructions

  • Place lump crab, red bell pepper, green onion, bread crumbs, mayonnaise, dijon mustard, and old bay in a bowl and stir until combined.
  • Gently form 4 patties with mixture.
  • Place in Air Fryer basket and lightly spray tops with oil.
  • Air fry on 370 degrees Fahrenheit 10 minutes. Open and Squeeze a bit of lemon over the tops before serving.

Video

Notes

  • I suggest serving these crab cakes with remoulade sauce.
  • If using lump crab meat from a can, drain the liquid and discard it. 

Nutrition

Calories: 123kcal | Carbohydrates: 5g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 598mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 0.8mg

This post was originally published on June 11, 2019. It has been updated with new information.

by 6 Comments

Shrimp and Bacon Spinach Salad Recipe

This Shrimp and Bacon Spinach Salad Recipe is made with fresh baby spinach, avocado, and tomatoes and topped with perfectly seasoned shrimp and crispy bacon with a red wine vinaigrette on top.

shrimp and bacon salad on plate with spoons on the side

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

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

This salad has quickly become a favorite, full of flavor and fresh ingredients. Who doesn’t love a salad with beautiful, flavorful, plump shrimp and crispy bacon?

This recipe is an adaptation of an Applebee's salad on their menu. The first time I made this recipe, I skipped the bacon and avocado and opted for walnuts. It was good but the addition of bacon just takes this salad over the top. I also added avocado because it’s fantastic and fits right in with the other ingredients of this recipe. 

I top this salad with a homemade vinaigrette for the perfect weeknight meal or lunch. 

Ingredients Needed

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

  • Salad Dressing: Red wine vinegar, granulated white sugar, salt, garlic powder, smoked paprika, black pepper, extra virgin olive oil.
  • Seasoned Shrimp: large raw shrimp, salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, granulated sugar, olive oil.
  • Salad Base: baby spinach, red onion, avocado, roma tomato
  • Bacon for topping
ingredient photo for shrimp bacon salad recipe 1

How to make Shrimp and Bacon Spinach Salad

First prepare your vinaigrette. I add red wine vinegar, white sugar, salt, smoked paprika, black pepper, garlic powder, and olive oil in a small mason jar and shake vigorously to combine. Using a mason jar is such an easy way to create salad dressings, and I can store leftover dressing in the same jar. 

vinaigrette for salad in a jar

Set aside the vinaigrette to prepare the other ingredients. 

Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, sugar, smoked paprika, sage, and onion powder and set aside. 

Next, grab a salad bowl and place baby spinach, red onion, tomato, and avocado and toss until combined. Set aside. 

seasoned raw shrimp in a bowl
base salad ingredients in a bowl

Grab a cold skillet and place your bacon in the skillet and cook over medium heat. You'll want to cook your bacon until its crisp on both sides. Remove bacon and drain on paper towel.

bacon being cooked in skillet

Remove excess bacon grease from the skillet, leaving about 2 tablespoon in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.

cooked shrimp in skillet

Place bacon and shrimp on top and serve with prepared vinaigrette. Enjoy 🙂

photo of shrimp bacon salad on platter

I hope you enjoy this recipe as much as we do.

How to Prepare Ahead of Time and Store

This salad is perfect for making ahead. Store the salad portion, the salad dressing, and the shrimp and bacon separately. Reheat the shrimp and bacon when ready to serve.

Tanya's Top Tips

  • I've used spinach as the base in this salad, but feel free to add or substitute other greens, like kale, arugula, or romain lettuce.
  • If bacon isn't your thing, omit it. I've subbed walnuts instead before, and it was still delicious.

Wanting more salad recipes? Try these out:

Watch this video tutorial and see how I make this Spinach Salad from start to finish. 

shrimp and bacon salad on plate with spoons on the side
Print Recipe
4.75 from 4 votes

Shrimp and Bacon Spinach Salad Recipe

This Shrimp and Bacon Spinach Salad Recipe is made with fresh spinach, avocado, and tomatoes and topped with perfectly seasoned shrimp and crispy bacon with a tangy vinaigrette on top.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: American
Keyword: spinach salad recipe
Servings: 4 people
Calories: 599kcal
Author: Tanya

Ingredients

  • 4 slices Bacon

Salad Dressing

  • ¼ cup Red Wine Vinegar
  • 3 Tablespoon White Granulated Sugar
  • ½ teaspoon Salt
  • ¼ teaspoon Garlic Powder
  • ¼ teaspoon Smoked Paprika
  • ¼ teaspoon Black Pepper
  • 6 Tablespoon Extra Virgin Olive Oil

Shrimp

  • 1 lb Large Shrimp peeled and deveined
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Ground Sage
  • ½ teaspoon Onion Powder
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon White Granulated Sugar
  • 2 Tablespoon Olive Oil

Salad

  • 8 cups Baby Spinach
  • ½ Red Onion thinly sliced
  • 1 Avocado pitted and chopped
  • 2 Roma Tomatoes chopped

Instructions

  • Add red wine vinegar, white sugar, salt, garlic powder, smoked paprika, black pepper and extra virgin olive oil in a small mason jar and shake vigorously to combine.
  • Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, and sugar. Set aside.
  • Next, grab a salad bowl and place spinach, red onion, tomato, and avocado and toss until combined. Set aside.
  • Grab a cold skillet and place your bacon in the skillet and cook over medium heat, flipping halfway, until it's crisp on both sides. Remove bacon and drain on paper towel.
  • Remove excess bacon grease from the skillet, leaving about 2 tablespoon in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.
  • Place bacon and shrimp on top of salad and serve with prepared vinaigrette.

Video

Notes

  • I've used spinach as the base in this salad, but feel free to add or substitute other greens, like kale, arugula, or romain lettuce.

Nutrition

Calories: 599kcal | Carbohydrates: 19g | Protein: 29g | Fat: 46g | Saturated Fat: 8g | Cholesterol: 300mg | Sodium: 1953mg | Potassium: 742mg | Fiber: 5g | Sugar: 11g | Vitamin A: 5885IU | Vitamin C: 27.6mg | Calcium: 233mg | Iron: 4.7mg

This post was first published on July 2, 2019. It has been updated with new photos and information.

by 12 Comments

Stuffed Bell Peppers (Easy & Delicious)

This timeless dish of Stuffed Bell Peppers is incredibly easy to make. All it takes is to stuff bell peppers with a mix of meat, rice, vegetables, and spices. This makes a flavor-packed dinner with all your favorites inside a veggie shell. 

3 stuffed bell peppers on a 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!

Stuffed bell peppers have always been a bit nostalgic for me. I remember when my mom first made them for me and my siblings. She was so excited to try something new that she found in a cookbook, carefully filling each pepper with a savory mix of rice, meat, and spices.

And now, here I am recreating this exact dish for my own kids.

If you know me, you know that I enjoy trying new things. I made another version: BBQ cheesesteak stuffed peppers. This version keeps the bell peppers more traditional and is very flavorful.

Ingredients Needed

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

ingredients for stuffed bell peppers on wooden cutting board
  • Bell peppers: Medium-sized bell peppers serve as the base to hold the filling mixture. I use a mixture of colors.
  • Vegetables: Yellow onion and garlic cloves provide the dept of savory flavor to the filling
  • Meat: I use ground beef, but feel free to use any other type of meat, such as ground turkey or a plant-based alternative.
  • Rice: I find that cooked rice is easier to use. Leftover white or brown rice is perfect for this recipe.
  • Spices: Italian seasoning, onion powder, garlic powder, salt, and pepper are the perfect blend of herbs. They pack the filling with a lot of flavors.
  • Seasonings: Tomato paste, tomato sauce, chicken broth add moisture and adds a tangy savory element.
  • Shredded Colby Jack Cheese: The perfect cheesy topping to finish for your stuffed peppers.
  • Oil: For roasting the peppers and cooking our filling.

Tools Needed

  • Knife
  • Cutting board
  • Large skillet
  • Spoon or spatula
  • Mixing bowl
  • Baking dish or Baking pan
  • Measuring spoons and cups

How To Make Stuffed Bell Peppers

Preheat your oven to 425°F (220°C) and set an oven rack in the middle position. Line a 9x13-inch baking pan with parchment paper or lightly grease it. 

Brush the outside and inside of the cut bell peppers with 1 tablespoon of olive oil. Put the prepared bell peppers, cut-side up, in the lined pan. Roast them in the preheated oven for 20 minutes or until they start to soften.

baked bell peppers cut in half in baking dish

While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the chopped garlic and cook for 1-2 minutes until fragrant.

Add the tomato paste and stir for about 10 seconds. 

Add the ground beef, Italian seasoning, salt, black pepper, onion powder, and garlic powder, stir, and cook until browned. Pour in the tomato sauce and chicken broth, stirring to combine. Reduce the heat to medium and allow the mixture to simmer for 3-5 additional minutes.

meat mixture cooking in skillet

Stir in the cooked rice and remove the pan from the heat. 

meat mixture in skillet with rice added

Take the roasted peppers out of the oven. Fill each pepper generously with the filling.

bell peppers in the baking dish before cheese and before baking with meat mixture inside

Sprinkle the shredded Colby Jack cheese evenly on top of the stuffed peppers.

stuffed bell peppers in baking dish with unbaked cheese on top

Put the stuffed peppers back in the oven. Bake them for another 10 to 15 minutes. They are done when the cheese is melted and bubbly, and the peppers are tender. Allow the stuffed peppers to cool for a few minutes before serving.

stuffed bell peppers in baking dish

How To Store

Store the Stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or bake in the oven until heated through.

You can also freeze them and keep them for up to 3 months. Before reheating, thaw in the refrigerator overnight. If you're in a hurry, bake directly from frozen and add extra time to ensure they heat thoroughly.

FAQS

What goes with stuffed peppers?

Roasted vegetables, a salad, or mashed potatoes are just some options that would pair nicely with stuffed peppers. You can pair any side dish of your liking with these.

Can you make stuffed bell peppers ahead of time?

Yes! The peppers and filling can be made ahead of time and stored separately in the fridge or freezer. When ready to make, simply assemble them and then bake.

Tanya's Top Tips

  • For best results, use bell peppers that are about the same size.
  • If you don't have shredded Colby Jack cheese, you can use another type of cheese, such as cheddar or mozzarella. Feel free to use pre-shredded cheese in this recipe, but note that you'll get better results if you buy a block of cheese and shred it yourself.
  • I don't use lean ground beef in this recipe because I prefer them juicier, and the filling holds better. However, you can definitely use lean ground beef if you prefer. Ground turkey meat is also a great alternate for a leaner option.
close up photo of bell peppers covered in cheese in baking dish

I hope you like this stuffed bell peppers recipe as much as we do! Looking for more dinner ideas? Try these out:

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

3 stuffed bell peppers on a plate
Print Recipe
5 from 5 votes

Stuffed Bell Peppers Recipe

This timeless dish is incredibly easy to make. All it takes is to stuff bell peppers with a mix of meat, rice, vegetables, and spices. This makes a flavor-packed dinner with all your favorites inside a veggie shell. 
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: entree, Main Course
Cuisine: American
Keyword: bell peppers, ground beef, stuffed bell peppers
Servings: 6
Calories: 285kcal
Author: Tanya

Ingredients

  • 3 medium-sized bell peppers various colors, cut in half from the stem to bottom, core removed
  • 2 Tablespoons olive oil divided
  • 1 yellow onion chopped
  • 4 garlic cloves chopped
  • 1 Tablespoon tomato paste
  • 1 lb ground beef 85/15 preferred
  • ½ Tablespoon Italian seasoning
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of onion powder
  • ½ teaspoon of garlic powder
  • 8 oz can of tomato sauce
  • ½ cup chicken broth
  • 1 cup cooked rice
  • 1 cup shredded Colby jack cheese

Instructions

  • Preheat your oven to 425°F (220°C) and set an oven rack in the middle position. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
  • Brush the outside and inside of the cut bell peppers with 1 tablespoon of olive oil. Place the prepared bell peppers cut-side up in the lined pan and roast in the preheated oven for 20 minutes or until the peppers start to soften.
  • While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the chopped garlic and cook for 1-2 minutes until fragrant. Add the tomato paste and stir for about 10 seconds.
  • Add the ground beef, Italian seasoning, salt, black pepper, onion powder, and garlic powder, stir, and cook until browned. Pour in the tomato sauce and chicken broth, stirring to combine. Reduce the heat to medium and allow the mixture to simmer for 3-5 additional minutes. Stir in the cooked rice and remove the pan from the heat.
  • Remove the roasted peppers from the oven and fill each pepper generously with the filling.. Sprinkle the shredded Colby Jack cheese evenly over the tops of the stuffed peppers. Return the stuffed peppers to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender. Allow the stuffed peppers to cool for a few minutes before serving.

Notes

  • For best results, use bell peppers that are about the same size.
  • If you don't have shredded Colby Jack cheese, you can use another type of cheese, such as cheddar or mozzarella.
  • I don't use lean ground beef in this recipe because I prefer them juicier, and the filling holds better. However, you can definitely use lean ground beef if you prefer. Ground turkey meat is also a great alternate for a leaner option.
  • Leftover stuffed peppers can be stored in the refrigerator for up to 3 days. Reheat them gently in the microwave or oven.

Nutrition

Calories: 285kcal | Carbohydrates: 11g | Protein: 14g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 534mg | Potassium: 295mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 2mg

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Classic Southern Deviled Eggs Recipe - Easy & Creamy Appetizer

These Creamy Southern Deviled Eggs are the best ever! Made with sweet relish and jalapeños, they come together quickly and easily and make a perfect appetizer to feed a crowd.

deviled eggs on plate

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

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

When it comes to hosting, deviled eggs are always a crowd-pleaser. They come together so quickly, and this, for sure, is a great recipe to have in your arsenal!

My classic deviled eggs recipe not only tastes delicious but is also really easy to make. Once the eggs are hard-boiled, the filling takes only minutes to whip up. It's an appetizer my family has on hand every Holiday season.

When I entertain, I love serving these easy deviled eggs alongside other quick and easy appetizers like my Honey and Mustard Chicken Wings and Macaroni and Cheese Balls.

Ingredients

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

  • Large eggs - These are the size I always have on hand. These will be boiled and then separated for the recipe.
  • Filling - Mayonnaise, sweet relish, jalapeños, yellow mustard, kosher salt, and black pepper are added to the cooked egg yolks to make a creamy, tangy filling.
  • Smoked paprika - for garnish and a bit of smokey flavor.
ingredients for deviled eggs

How To Make Southern Deviled Eggs

Hard boil your eggs and cook until done. I like to cook mine in an electric pressure cooker. I start by placing eggs in a steamer basket.

Then, place 1 cup of water in the pressure cooker and place the steamer basket inside.

Cover and pressure cook on low pressure for 8 minutes. Once pressure cooking time is up, quick release the pressure, open the lid, and remove the eggs.

eggs in pressure cooker basket

Remove the eggs from the pressure cooker with tongs and place them in a bowl of cold water for 5 minutes. Peel the eggs and cut them in half. Remove the cooked yolk from the egg whites and place the yolks in a bowl.

boiled eggs separated and yolks removed and placed in bowl

Use a fork and mash the egg yolks until broken apart. Add mayonnaise, diced jalapeños, relish, salt, and pepper and stir until combined and creamy.

deviled eggs egg yolk mixed with ingredients in white bowl

Spoon the egg mixture into a piping bag.

deviled eggs in a piping bag next to egg white halves

Use the piping bag to place the yolk mixture inside of the egg whites. Sprinkle with smoked paprika. Enjoy!

deviled eggs on white plate

Which ways can I boil the eggs for deviled eggs?

There are a variety of ways to hard boil an egg. You can use an electric pressure cooker to hard boil the eggs, as I have done here. However, you can also use the air fryer to 'boil' your eggs or you can boil the eggs in a saucepan of water on the stovetop.

Can I make deviled eggs in advance?

These Southern deviled eggs are perfect for entertaining as you can make them up to 24 hours in advance of serving. Place them on a large plate and loosely cover them with plastic wrap or place in an airtight container in a single layer and keep them in the fridge.

If you really want to get ahead of things, you can store the cooked eggs for up to a week in the fridge and the filling can be made up to two days in advance and kept covered in the fridge separately. Then all you have to do is build them.

deviled eggs on white plate with napkin on side

Tips To Make Southern Deviled Eggs

  • Using a piping bag makes it easier to fill the eggs, but you can use a spoon if you don't have one.
  • Ensure that the egg yolks are cooked all the way through. If they are soft boiled the filling will be too runny.
  • Make sure you cool your eggs before you peel them. When the eggs are still warm the whites can be delicate and tear.

More Appetizer Recipes

Here are some of my other favorite recipes for you to try out at your next gathering with family and friends.

FAQs:

What makes deviled egg deviled?

The use of the word deviled refers to the egg filling being flavored with hot and spicing seasonings, in this case mustard, relish and jalapeno peppers.

What is deviled egg filling made of?

The egg yolk is removed and mashed together with mayonnaise, mustard, salt and pepper, and other flavorings like the relish and jalapeno peppers I have used in this Southern deviled egg recipe.

What are deviled eggs called in the South?

Deviled eggs are also know as salad or dressed eggs by the church or those wishing to avoid the term "deviled".

Are deviled eggs served hot or cold?

Deviled eggs are usually served cold.

Should eggs be at room temperature before boiling for deviled eggs?

Eggs are best to be at room temperature before boiling, rather than fridge cold.

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

deviled eggs on white plate
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5 from 3 votes

Southern Deviled Eggs Recipe

These Southern devilled eggs are the best ever! Made with sweet relish and jalapenos, they come together quickly and easily and make a perfect appetizer to feed a crowd.
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Appetizer
Cuisine: American
Keyword: deviled eggs with jalapenos, easy deviled eggs, southern deviled eggs
Servings: 6 people
Calories: 202kcal
Author: Tanya

Ingredients

  • 12 large eggs
  • ¼ cup mayonnaise
  • 3 Tablespoons sweet relish
  • 2 Tablespoons diced jalapeños
  • 1 Tablespoon yellow mustard
  • Salt and pepper to taste
  • Smoked paprika for sprinkling

Instructions

  • Hard boil your eggs* in an electric pressure cooker by placing eggs in a steamer basket. Place 1 cup of water in the pressure cooker and place the steamer basket inside. Cover and pressure cook on low pressure for 8 minutes. Once pressure cooking time is up, quick release the pressure, open the lid, and remove the eggs. Use tongs to remove eggs from the pressure cooker and place the eggs in a bowl of cold water for 5 minutes. Peel the eggs and cut in half.
  • Remove the cooked yolk from the egg whites and place the yolks in a bowl. Use a fork and mash the egg yolks until broken apart. Add mayonnaise, diced jalapeños, relish, salt and pepper and stir until combined and creamy.
  • Use a spoon or a piping bag to place the yolk mixture inside of the egg whites. Sprinkle with smoked paprika. Enjoy!

Notes

*You can prepare your hard-boiled eggs on the stove top by placing them in a saucepan on medium-high heat and covering them with an inch of water. Once they reach a boil, boil them for 8 minutes. Once 8 minutes is up, Remove eggs from the saucepan and place in a bowl of cold water for five minutes.
*Using a piping bag makes placing the egg yolk mixture in the egg whites easier. You can use a spoon if you don’t have one.
*These deviled eggs can be made up a day in advance.

Nutrition

Calories: 202kcal | Carbohydrates: 4g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 331mg | Sodium: 278mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 620IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg

This post was originally published on March 20, 2020. It has been updated with new photos and additional helpful information.

by 5 Comments

Southern Chocolate Gravy Recipe

A hidden gem of Southern cuisine, Chocolate Gravy is perfect for pouring over warm, flaky biscuits. This silky and delicious chocolate sauce is a decadent treat that is surprisingly easy to make.

chocolate gravy being poured over biscuits

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

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

I was genuinely surprised when I first learned about chocolate gravy, a dish not as widely known outside the Southern States. I couldn’t believe someone could turn chocolate into a rich, creamy sauce to pour over homemade Air fryer biscuits for breakfast!

The gravy has a deep, chocolatey flavor with subtle hints of vanilla and a touch of saltiness that enhances its sweetness. It's a great addition to any breakfast or brunch.

if you like biscuit and gravy recipes, you will love these biscuits smothered in savory sausage gravy or even bacon gravy.

Ingredients Needed

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

ingredients for chocolate gravy with labels
  • Sugar: White granulated sugar adds sweetness to the gravy, balancing the bitterness of the cocoa powder.
  • Cocoa Powder: Unsweetened cocoa powder provides the rich chocolate flavor that’s the star of the recipe.
  • Vanilla: Vanilla extract enhances the flavor, adding warmth and depth to the chocolate.
  • Flour: All-purpose flour acts as a thickening agent to give the gravy its smooth, pudding-like consistency.
  • Milk and Butter: Whole milk the liquid base that combines with the dry ingredients, giving the gravy its creamy texture. Unsalted butter adds richness and a silky finish to the gravy as it cooks.
  • Salt: Salt enhances the overall flavor by balancing the sweetness.
  • Biscuits: The perfect vehicle to soak up the rich, sweet chocolate gravy.

Tools Needed

  • Saucepan
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Spatula
  • Serving dish

How To Make Chocolate Gravy

Place a medium saucepan over medium heat. Add sugar, cocoa powder, flour, and salt and whisk until thoroughly combined.

dry ingredients for chocolate gravy in saucepan pot

Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved, ensuring the mixture is smooth and lump-free.

milk being whisked into cocoa powder and sugar in pot

Cook the mixture, stirring constantly, until it begins to thicken. This should take about 5-7 minutes. Be careful not to let the mixture boil too vigorously, which can cause it to burn.

spoon showing thickness of chocolate gravy

Once the gravy has thickened to your desired consistency, remove it from the heat. Stir in the butter and vanilla extract until the butter fully melts and becomes smooth and glossy.

whisk stirring chocolate gravy after butter was added

Pour the warm chocolate gravy over freshly baked biscuits, pancakes, or ice cream. Enjoy!

spoon holding up chocolate gravy

How To Store

To store, allow the chocolate gravy to cool to room temperature. Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days.

To reheat, place the gravy in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk to restore its smooth consistency.

You can freeze chocolate gravy for up to three months. Thaw it in the refrigerator before reheating in a saucepan.

FAQ

Is chocolate gravy the same as chocolate sauce?

Chocolate gravy contains flour, which gives it a thick, pudding-like texture, and people usually serve it over biscuits. Chocolate sauce is thinner and smoother. People usually use it as a topping for desserts like ice cream or cakes.

Where does chocolate gravy originate from?

Chocolate gravy has roots in Appalachian and Southern U.S. cooking. Many believe it developed as a local version of traditional savory gravies. It uses ingredients like cocoa and flour that are available.

Can I make chocolate gravy without flour?

Yes, you can substitute cornstarch, gluten-free flour, and other alternatives for flour to thicken the gravy. Keep in mind that you would have to adjust the amount used as they might not thicken the same as flour.

Notes

Buttermilk biscuits are the most common pairing, though any type of biscuit works well​. You can try it with Mayonnaise Biscuits. This gravy also tastes amazing on pancakes, French toast, and even waffles!

I hope you like this chocolate gravy recipe as much as we do! Looking for more breakfast recipes? Try these out:

hands holding bold pouring chocolate gravy over biscuits

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

chocolate gravy being poured over biscuits
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5 from 4 votes

Silky Southern Chocolate Gravy

A hidden gem of Southern cuisine, Chocolate Gravy is perfect for pouring over warm, flaky biscuits. This recipe will astonish and delight anyone who’s yet to experience its comforting charm.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Breakfast
Cuisine: American
Keyword: biscuits and chocolate gravy, Chocolate Gravy, southern chocolate gravy
Servings: 8
Calories: 152kcal
Author: Tanya

Ingredients

  • ¾ cup white granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons all-purpose flour
  • A pinch of salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Biscuits for serving

Instructions

  • Place a medium saucepan over medium heat. Add sugar, cocoa powder, flour, and salt and whisk until thoroughly combined. Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved, ensuring the mixture is smooth and lump-free.
  • Cook the mixture, stirring constantly, until it begins to thicken. This should take about 5-7 minutes. Be careful not to let the mixture boil too vigorously, which can cause it to burn.
  • Once the gravy has thickened to your desired consistency, remove it from the heat. Stir in the butter and vanilla extract until the butter is fully melted, smooth, and glossy.
  • Pour the warm chocolate gravy over freshly baked biscuits, pancakes, or ice cream. Enjoy!

Notes

Buttermilk biscuits are the most common pairing, though any type of biscuit works well​. You can try it with Mayonnaise Biscuits. This gravy also tastes amazing on pancakes, French toast, and even waffles!

Nutrition

Calories: 152kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 24mg | Potassium: 137mg | Fiber: 1g | Sugar: 22g | Vitamin A: 186IU | Calcium: 80mg | Iron: 1mg

by 14 Comments

Rasta Pasta Recipe (Creamy Caribbean Pasta)

This easy Rasta Pasta recipe is a delicious way to mix up your weeknight meals! This Caribbean-style pasta is made with jerk seasoning and is loaded full of flavor.

rasta pasta on plate with fork on side

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!

Have you ever tried Rasta pasta before? If not, you must give this recipe a go this week! This Caribbean style pasta is a great fusion dish that is seasoned with my jerk seasoning.

This dish is ready to serve in less than 30 minutes so it's perfect for an easy family weeknight meal. If you love my jerk chicken wings or my oxtail recipe, you will love this!

Ingredients You Will Need

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

  • Penne Pasta - or any kind of pasta that can handle a thick sauce. Fettucine noodles work well too.
  • Shrimp - or chicken, or whatever protein you prefer.
  • Jerk Seasoning - dry or wet seasoning will work in this recipe.
  • Oil - Use a high-heat cooking oil for searing the shrimp. I tend to use canola or olive oil in this recipe.
  • Vegetables: Red and orange bell pepper, spinach, onion, garlic.
  • Heavy Cream - to make the alfredo sauce for the pasta.
  • Parmesan Cheese - for added flavor.
ingredients for rasta pasta on table

How To Make Rasta Pasta

Prepare pasta according to the directions on the box. Drain and set aside ½ pasta cup pasta water. Then, slice the veggies so that they are ready to use. Then coat the shrimp with 1 Tablespoon of the jerk seasoning.

shrimp coated in jerk seasoning on white bowl

Set a large skillet over medium heat and add oil. Cook shrimp for 2-3 min per side. Remove shrimp and set aside.

jerk shrimp being seared in skillet

Deglaze the pan by adding ¼ cup pasta water and use a wooden spoon to remove brown bits. Add peppers, green onions, and garlic to the pan and cook until slightly softened about 5 minutes.

sauteed peppers in the skillet

Add remaining pasta water, heavy cream, and remaining jerk seasoning and simmer for about 3 minutes.

Then add pasta, spinach, and parmesan cheese and stir until coated.

pasta with the sauteed peppers in skillet

Remove from heat and top with shrimp.

rasta pasta in skillet with shrimp on top

Can you make this ahead of time?

I like to serve this Rasta pasta as soon as it's ready, but it will easily keep in the fridge for 3 days and can be reheated in on the stovetop or in the microwave. Just keep it in an airtight container and it will keep well.

When you reheat it, you may want to ad a couple of tablespoons of water to help the creamy sauce loosen up.

Can you use frozen shrimp in this recipe?

I like to use fresh shrimp, but you absolutley can use frozen in this dish. Just make sure that they are fully defrosted before you cook them. Whether you use fresh or frozen shrimp, make sure they are deveined and shelled. I prefer to remove the tails, but you can keep them on if you wish.

What is jerk seasoning?

Jerk seasoning is a Jamaican blend of dried spices and herbs, and it's a great way to add flavor to dishes. I like to use my own blend that you can easily adjust to your taste, but you can easily find it in the herbs and spices section in superstores. It's bright, spicy and brings every dish to life!

Is there a substitute for shrimp in rasta pasta

Absolultley! You can add oxtail, chicken, or tofu. The possibilities are endless when it comes to this recipe.

rasta pasta on plate with fork on the side

What Is Rasta Pasta? History Lesson

Rasta Pasta is in no way associated with Rastafarian culture as Rastafarians don’t eat meat or dairy. In fact, Rasta Pasta isn’t a dish you would see many Jamaicans eat growing up. However, fusion food is a beautiful thing and this dish gets its roots from a Jamaican chef who invented this Rasta Pasta recipe.

Rasta Pasta is colorful and gets its name because of the bright colors of the bell peppers in the recipe. This recipe is made with lots of fresh veggies and is served in a creamy, seasoned sauce. It's often made with chicken, but I topped mine with jerk shrimp.

Recipe Notes and Tips

  • Cook the pasta al dente. It will continue to cook once it's drained and when it's mixed into the sauce, so don't overcook it.
  • Take care not to overcook the shrimp. They only need a couple of minutes each side and they can become rubbery if you cook them for too long.

More Easy Pasta Recipes

Check out the full video tutorial where I make this delicious pasta recipe.

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!

rasta pasta on plate with fork on side
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4.89 from 9 votes

Rasta Pasta Recipe (Creamy Caribbean Pasta)

This easy shrimp Rasta pasta recipe is a delicious way to mix up your weeknight meals! This Caribbean style pasta is made with jerk seasoning and is loaded full of flavor.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: caribbean pasta, easy rasta pasta, rasta pasta with shrimp
Servings: 4 servings
Calories: 688kcal
Author: Tanya

Equipment

Ingredients

  • 8 oz penne pasta about 2 dry cups
  • 1 lb shrimp peeled and deveined
  • 2 Tablespoon jerk seasoning separated
  • 2 Tablespoon canola oil
  • 1 red bell pepper thinly sliced
  • 1 orange bell pepper thinly sliced
  • 2 cups fresh spinach
  • 2 green onion
  • 4 garlic cloves minced
  • ¾ cup pasta water separated
  • ¾ cup heavy cream
  • 1 cup parmesan cheese shredded

Instructions

  • Prepare pasta according to directions on the box. Drain and set aside ½ pasta cup pasta water.
  • Coat shrimp with 1 Tablespoon of jerk seasoning.
  • Set a large skillet over medium heat and add oil. Cook shrimp for 2-3 min per side. Remove shrimp and set aside.
  • Deglaze the pan by adding ¼ cup pasta water and use a wooden spoon to remove brown bits. Add peppers, green onions, and garlic to the pan and cook until slightly softened about 5 minutes.
  • Add remaining pasta water, heavy cream, and remaining jerk seasoning and simmer for about 3 minutes. Add pasta, spinach, and parmesan cheese and stir until coated.
  • Remove from heat and top with shrimp.

Video

Notes

  • Cook the pasta al dente. It will continue to cook once it's drained and when it's mixed into the sauce, so don't over cook it.
  • Take care not to overcook the shrimp. They only need a a couple of minutes each side and they can become rubbery if you cook them for too long.

Nutrition

Calories: 688kcal | Carbohydrates: 54g | Protein: 43g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 364mg | Sodium: 1451mg | Potassium: 667mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6553IU | Vitamin C: 87mg | Calcium: 552mg | Iron: 6mg

This post was originally published on May 19, 2020. It has been updated with new photos and information.

by 20 Comments

Easy Yellow Rice Recipe (Vibrant and Delicious)

Liven up your side dish game with this vibrant, flavorful yellow rice recipe. You can make this easy turmeric rice recipe on the stovetop in less than 30 minutes.

yellow rice in blue 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!

Rice is such a staple in most people's homes, but that doesn't mean it has to be boring! I love adding flavor to my rice, and this yellow rice is a delicious and easy side dish that is perfect for any occasion.

You season this yellow rice with turmeric, garlic, and onion, and it takes no longer to make than plain boiled white rice.

It's great to serve alongside all your favorite dishes and a tasty way to add some color to your plate!

For more rice recipes, check out my kale rice and cajun rice.

Ingredients needed for yellow rice

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

  • Rice—I prefer to use long-grain white rice in this recipe, but basmati or Jasmine rice would also work well.
  • Liquid - I use water, but feel free to use a low-sodium chicken broth for more flavor.
  • Seasonings and Oils - Olive oil, turmeric, garlic powder, onion powder, and salt.

How to make yellow rice

Gather your ingredients.

ingredients for yellow rice recipe

Place water, olive oil, turmeric powder, kosher salt, garlic powder, and onion powder in a medium heavy-bottomed pot over medium-high heat. Allow the mixture to come to a boil.

Stir in rice, reduce heat to low, cover with a tight-fitting lid, and cook for 18 minutes.

ingredients in saucepan for yellow rice with whisk in it

Once 18 minutes are up, remove the pot from the heat and cover the rice for an additional 5 minutes.

Open the lid and fluff the rice with a fork. Serve and Enjoy.

fork fluffing yellow rice

Make this turmeric rice in your Instant Pot

This yellow rice can easily be made in your electric pressure cooker, too, and the results are equally delicious!

  • Add the ingredients to the pressure cooker insert. Press the rice button, and the rice will be cooked for 12 minutes at low pressure.
  • Once the pressure cooker time is up, allow the machine to naturally release for 10 minutes, then release any remaining pressure.
  • Open the lid and fluff the rice with a fork. Serve and enjoy.
  • If your pressure cooker does not have a rice button, cook on high pressure for 6 minutes, then naturally release.

Make this in your rice cooker

I like to simply add the ingredients to my rice cooker and follow the instructions of my rice cooker. Then I fluff and proceed.

Can you make it ahead of time?

Yes! You can make a big batch of this rice and enjoy it throughout the week. The cooked rice will keep well in the fridge in an airtight container for up to 5 days.

When it sits, the rice can start losing some of its moisture, so when you reheat it, add a tablespoon or two of water to loosen it back up.

The rice can be reheated on the stovetop at low heat or in the microwave for 20 to 30 seconds at full power.

Can you freeze it?

Freezing is a great option if you have made too much rice. It will keep well for a couple of months. Freeze the rice solid on a baking sheet, then transfer portions into freezer-safe bags.

You can reheat the frozen rice in your microwave. Just break it into pieces, place it in a bowl, and cover. Heat on high for 2 to 3 minutes, then fluff with a fork to serve.

yellow rice in bowl wirh spoon sticking out

What do you serve it with?

This yellow rice works great with so many mains. It's a great accompaniment to curries and stews and is great to serve up with grilled fish, chicken, and meats. Try it with:

Tanya's Recipe Notes and Tips

  • Turmeric has quite a strong flavor, so don't be tempted to add more than the recipe states.
  • You can make this with brown rice if you prefer, but you must adjust the cooking time per the package instructions.
  • You can bloom the ground spices for a bit of extra flavor. Preheat the pot over medium heat and add the oil. Then add the turmeric, garlic powder, and onion powder and stir for 10 seconds. Then add the water, and stir in the rice. Proceed with the recipe as written.
Yellow rice on a white plate next to fresh cilantro.

I hope you enjoy this yellow rice recipe as much as we do. Looking for more easy side dishes? Try these out:

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

yellow rice in blue plate
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5 from 7 votes

Easy Yellow Rice Recipe (Vibrant and Delicious)

Liven up your side dish game with this vibrant and flavorful yellow rice recipe. This easy turmeric rice recipe can be made on the stovetop in less than 30 minutes.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Side Dish
Cuisine: American
Keyword: seasoned rice recipe, turmeric rice
Servings: 4 servings
Calories: 288kcal
Author: Tanya

Ingredients

  • 2 ¼ cups water*
  • 1 Tablespoon olive oil
  • 1 teaspoon turmeric powder
  • 1 ½ teaspoon kosher salt or to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 ½ cups long grain rice rinsed and drained

Instructions

StoveTop:

  • Place water, olive oil, turmeric powder, kosher salt, garlic powder, and onion powder in a medium heavy-bottomed pot over medium-high heat. Allow the mixture to come to a boil.
  • Stir in rice, reduce heat to low, cover with tight-fitting lid and cook for 18 minutes.
  • Once 18 minutes is up, remove the pot from the heat and allow the rice to remain covered for an additional 5 minutes. Open the lid and fluff the rice with a fork. Serve and Enjoy.

Instant Pot Electric Pressure Cooker Instructions:

  • Add the ingredients into the insert of the pressure cooker. Press the rice button, which will cook the rice for 12 minutes at low pressure.
  • Once the pressure cooker time is up, allow the machine to naturally release for 10 minutes. Release any remaining pressure.
  • Open the lid and fluff the rice with a fork. Serve and enjoy.

Video

Notes

  • Feel free to sub the water with chicken or vegetable broth for more flavor.
  • Turmeric has quite a strong flavor to it, so don't be tempted to add more than the recipe states.
  • You can make this with brown rice if you prefer, but you will need to adjust the cooking time as per the package instructions.
  • You can bloom the ground spices for a bit of extra flavor. Preheat the pot over medium heat and add the oil. Then add the turmeric, garlic powder, and onion powder and stir for 10 seconds. Then add the water, and stir in the rice. Proceed with the recipe as written. 

Nutrition

Calories: 288kcal | Carbohydrates: 56g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 883mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

This post was originally published on February 23, 2021. It has been updated with new photos and information.

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Whiskey Cranberry Cocktail

When you combine the smooth, smoky flavor of whiskey with the tart sweetness of cranberry juice, you create this tasty cocktail. This cocktail is both bold and refreshing and it never fails to impress.

whiskey cranberry cocktail on board with cranberies around it

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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!

On a recent trip with my hubby, we met a couple who introduced us to this Whiskey Cranberry cocktail. As a person who loves a good Bourbon, served neat, let's just say I wasn't sure how I would like it. Well, I loved it and it's one of my favorite ways to enjoy a whiskey cocktail.

This is the perfect drink for Fall, or anytime you want a nice, cozy, yet refreshing cocktail! Some of my other favorite classic cocktails are the Hennessy Sidecar, Cranberry Moscow Mule, and Bourbon Hot Toddy.

Ingredients Needed

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

ingredients for whiskey cranberry on table
  • Whiskey: You can use any whisky of your choosing such as bourbon, rye, or Irish whiskey. I tend to use Woodford Reserve in this recipe.
  • Cranberry juice: Cranberry juice adds the sweet and tart taste to this drink while also giving it a vibrant color.
  • Ice: To keep the drink chilled and help mellow out the strong flavors of the whisky.
  • Frozen cranberries: For garnish.

Tools Needed

  • Glass
  • Stirrer or bar spoon
  • Measuring jigger or measuring cup

How To Make Whisky Cranberry Cocktail

First, fill a glass with ice. Add a few frozen cranberries if desired. 

glass with ice and cranberries

Pour the whiskey into the glass.

whiskey being poured into glass

Top with cranberry juice.

cranberry juice being poured into cocktail

Stir gently to combine.

hand stirring whiskey cranberry cocktail

Serve and enjoy.

How to Store

This drink is best enjoyed fresh but if needed you can store it in the fridge. Keep the cocktail in a covered container or pitcher while in the refrigerator with no ice. This helps maintain its freshness. Do not store in the fridge longer than 24 hours.

How to make a Batch Serving of this Whiskey Cranberry Cocktail

To make a batch serving of this cocktail, or to prep beforehand, simply scale the ingredients up while maintaining the same proportions. Do not add ice to the pitcher, but pour over ice when ready to serve.

What types of whiskey work best in this cocktail?

Both bourbon and rye whiskey are popular choices, but you can use any whiskey you prefer. The flavor profile of the whiskey will influence the final taste of the cocktail so it's best to go with the type you enjoy.

How can I adjust the sweetness of the cocktail?

Adjust the sweetness by varying the amount of cranberry juice. For extra sweetness you can try adding a bit of simple syrup or honey to taste.

Can I make this cocktail in advance?

Yes, you can mix the whiskey and cranberry juice ahead of time. However, it’s best to add ice and garnishes just before serving. This keeps the drink fresh and cold.

Can I use fresh cranberries instead of cranberry juice?

You can use fresh cranberries to make homemade cranberry juice or syrup. This adds a stronger flavor and a touch of freshness to the cocktail.

whiskey cranberry cocktail on board with cranberies around it

I hope you like this whisky cranberry cocktail recipe as much as we do! Looking for more cocktail recipes? Try these out:

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

whiskey cranberry cocktail on board with cranberies around it
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Whiskey Cranberry Cocktail

When you combine the smooth, smoky flavor of whiskey with the tart sweetness of cranberry juice, you create this tasty cocktail. This cocktail is both bold and refreshing and it never fails to impress.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails, Drinks
Cuisine: American
Keyword: Whiskey cranberry
Servings: 1 person
Calories: 194kcal
Author: Tanya

Ingredients

  • 2 ounces whiskey your choice of bourbon, rye, or Irish whiskey
  • 4 ounces cranberry juice adjust to your desired sweetness level
  • Ice
  • Frozen cranberries for garnish

Instructions

  • Fill a glass with ice. Add a few frozen cranberries if desired.
  • Pour the whiskey into the glass.
  • Top with cranberry juice.
  • Stir gently to combine.
  • Serve and enjoy.

Notes

This cocktail can also be garnished with a lime, orange peel, or orange wedge.
Enjoy your simple and refreshing Whiskey and Cranberry!

Nutrition

Calories: 194kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 88mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 51IU | Vitamin C: 11mg | Calcium: 9mg | Iron: 0.3mg