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The Easiest Baked Chicken Leg Quarters Recipe

These Oven Baked Chicken Leg Quarters are perfectly seasoned, tender, and deliciously crispy. It’s a must-try recipe that brings comfort and flavor straight from your oven.

baked chicken leg quarters on plate

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Sometimes, simplicity is best, and it doesn't get much easier than seasoning chicken and baking it in the oven. This simple yet delicious recipe is always on our meal plan, mainly because it's so easy to prepare and always turns out perfectly. Who doesn't love crispy baked chicken?

For this recipe, I use a premade seasonings for ease. It can be homemade or your favorite store-bought brand. It's all about personal preference and what works best for you and your family.

Depending on how I season my chicken, I tend to bake these in a 13x9 pan and use the drippings to make gravy. Talk about a delicious home-cooked meal. You could add some cut-up potatoes and carrots to get a full meal in one dish.

If you love easy oven-baked recipes, try my oven-baked fish.

Ingredients You'll Need

Ingredient Amounts and full recipe instructions are in the Printable Recipe Card at the bottom of the post.

  • Chicken leg quarters - skin on, bone-in.
  • Olive oil - helps the seasoning stick to the chicken and aids in browning it in the oven.
  • All-purpose seasoning - or any seasoning blend you prefer. Even just salt and pepper will do. Some other favorites are chicken seasoning or lemon pepper.
ingredients for baked chicken leg quarters, chicken legs, olive oil, and all-purpose seasoning

Tools You'll Need

  • large baking dish or baking sheet lined with foil
  • Paper towels
  • Meat thermometer
  • Tongs

How to Make Oven-Baked Chicken Quarters

Preheat your oven to 400°F (200°C). A hot oven is crucial for getting that crispy skin we all love.

Place the seasoned chicken quarters in the baking dish or on a sheet pan. Make sure they’re not touching too much—this helps them cook evenly.

Pat the chicken quarters dry with paper towels. Rub the olive oil all over the chicken quarters, making sure to coat both sides. Then sprinkle the all-purpose seasoning evenly over the chicken. Use your hands to season under the skin for an extra flavor boost.

putting olive oil over the chicken while it's in the baking pan
seasoning chicken under the skin

Let the chicken marinate for 15 minutes while the oven is preheating.

Bake in the preheated oven for 45-50 minutes, or until the internal temperature reaches 170°F (77°C) and the skin is crispy and golden brown. Use a quick-read meat thermometer to be sure.

raw seasoned chicken in pan before baking
baked chicken in dish

Remove the chicken from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, making for an even juicier bite.

Serve and enjoy! 🙂

baked chicken leg quarters in baking pan

How to Store Leftovers

  • Refrigerate: Place the chicken in an airtight container and store it in the fridge for up to 3 days.
  • Freeze: You can also freeze the chicken for up to 3 months. Just make sure to wrap it tightly in plastic wrap and then place it in a freezer-safe bag.

Reheat in the oven at 350°F (175°C) until warmed through to enjoy them just like the first day.

What should I serve this with?

So many things, here are a few of our favorites:

Why use chicken leg quarters?

Chicken quarters are the thigh, leg, and part of the backbone of a chicken, offering flavorful dark meat that stays moist during cooking. They are also cost-effective, making them a great choice for budget-friendly and delicious meals. Plus, they are incredibly hard to overcook.

Tanya's Top Tips

  • If you’re short on time, you can increase the oven temperature to 425°F (220°C) and reduce the cooking time by about 10 minutes.
  • If you've got time or plan ahead, season the chicken and allow it to marinate in the fridge overnight.
  • Always allow the chicken to rest before serving—it makes all the difference!
  • Use an instant-read thermometer to check the temperature.

Related Questions You Might Have

How Do You Get Extra Crispy Skin?

For extra crispy skin, broil the chicken for the last 3-5 minutes of cooking. Keep a close eye on it to prevent burning. You’ll get that delightful crunch that everyone loves.

Can You Use Other Cuts of Chicken?

Absolutely! This recipe works great with chicken breasts, thighs, and even wings. Just adjust the cooking time accordingly.

How Do I Know When the Chicken is Done?

The best way to ensure your chicken is cooked through is to use a meat thermometer. The internal temperature should reach 170°F (77°C). If you don’t have a thermometer, cut into the thickest part of the thigh—if the juices run clear, you're good to go.

chicken leg quarters on plate with parsley around it

I hope you love this chicken leg quarters recipe as much as we do. Looking for more delicious baked chicken recipes? Try these out:

If you’ve 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 keeps me going and helps me improve my recipes for you.

baked chicken leg quarters on plate
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Oven Baked Chicken Leg Quarters

These Oven Baked Chicken Leg Quarters are perfectly seasoned, tender, and deliciously crispy. It’s a must-try recipe that brings comfort and flavor straight from your oven.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Keyword: baked chicken leg quarters
Servings: 4 people
Calories: 398kcal
Author: Tanya

Ingredients

  • 4 chicken quarters thighs and drumsticks, about 2 pounds
  • 2 Tablespoons olive oil
  • 2 Tablespoons all-purpose seasoning

Instructions

  • Preheat your oven to 400°F (200°C). Pat the chicken quarters dry with paper towels. Place the seasoned chicken quarters in a baking dish or on a sheet pan, ensuring they are not touching too much.
  • Rub olive oil all over the chicken quarters, coating both sides.
  • Sprinkle all-purpose seasoning evenly over the chicken. Season under the skin for extra flavor.
  • Let the chicken sit for 15 minutes while the oven preheats.
  • Bake in the preheated oven for 45-50 minutes, until the internal temperature reaches 170°F (77°C) and the skin is crispy and golden brown.
  • Remove the chicken from the oven and let it rest for 5-10 minutes.
  • Serve and enjoy!

Notes

  • For extra crispy skin, broil the chicken for the last 3-5 minutes of cooking, keeping a close eye on it to prevent burning.
  • Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Nutrition

Calories: 398kcal | Carbohydrates: 5g | Protein: 24g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 113mg | Potassium: 389mg | Fiber: 3g | Sugar: 0.3g | Vitamin A: 238IU | Vitamin C: 0.2mg | Calcium: 130mg | Iron: 4mg

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Creamy Stovetop Mac and Cheese

This easy one-pot recipe for creamy stovetop mac and cheese is a game-changer! With minimal effort, you’ll have a comforting bowl full of cheesy goodness ready in no time.

stovetop mac and cheese in a pot with spoon sticking out

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I've always been a mac and cheese fanatic, experimenting with everything from baked mac and cheese made with Velveeta to BBQ macaroni and cheese. Over the years, I've perfected many recipes, but I am always looking for new twists on this classic dish.

This stovetop version stands out because it’s incredibly simple—no need to make a roux or drain the noodles. Just add ingredients to the pot and watch as the magic happens.

During my research, I stumbled upon a recipe from Serious Eats that uses evaporated milk for the cheese sauce and boils the noodles in very little water until it's all absorbed. It worked perfectly, but I couldn't resist adding my spin by increasing the cheese (because you can never have too much cheese), using two kinds of cheese, and incorporating mustard powder for an extra kick.

If you love easy mac and cheese recipes, don't miss my air fryer mac and cheese or my slow cooker mac and cheese.

Ingredients for Creamy Stovetop Mac and Cheese (Ingredient Amounts in Recipe Card Below)

  • Elbow macaroni - or any pasta of your choice.
  • Water and salt - to cook the pasta.
  • Evaporated milk - allows the sauce to be smooth and creamy without making a roux,
  • Sharp cheddar and Gruyère cheese - I use two varieties of cheese, sharp cheddar and Gruyère. Freshly grated works best here.
  • Mustard powder - for flavor and to help create a smooth sauce.
ingredient for mac and cheese with labels

Tools Needed

  • 4-quart pot or skillet
  • Grater/shredder
  • Measuring cups and spoons
  • Wooden spoon or spatula

How to Make Stovetop Mac and Cheese

Step 1: Gather Your Ingredients

Make sure you have all your ingredients ready. Especially shred the cheese beforehand to avoid using pre-shredded cheese, which often contains additives that hinder melting.

Step 2: Cook the Pasta

Place the elbow macaroni in a 4-quart pot or skillet. Add just enough water to cover the pasta (about 2 cups, depending on the pot and pasta size) and a pinch of salt. Ensure the pasta is fully submerged.

Bring the water to a boil over medium-high heat, stirring occasionally, until the water is mostly absorbed and the pasta is almost al dente, about 6 minutes.

elbow macaroni in pot covered by water
elbow mac cooked with spoon stirring

Step 3: Prepare the Cheese Sauce in the pot with the Pasta

Once the pasta is cooked and the water is mostly absorbed, pour the can of evaporated milk into the pot with the pasta. Add the mustard powder. Stir well to combine and bring to a boil.

Once boiling, remove the pot from the heat and gradually add the shredded cheese, stirring constantly to melt and incorporate the cheese smoothly into the milk.

evaporated milk and noodles in pot
cheese on top of macaroni with spoon sticking out

Step 4: Serve

Serve the mac and cheese hot. Enjoy 🙂

macaroni in pot after cheese has been stirred in

Make Ahead and Storage

This stovetop mac and cheese can be prepared and stored in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, adding a splash of milk to maintain creaminess. I do not recommend freezing this as the texture of the cheese sauce can become grainy and separated upon thawing and reheating.

Variations

  • Cheese Varieties: Experiment with cheeses like Monterey Jack, Parmesan, or Gouda for unique flavors.
  • Protein Additions: Add cooked chicken, bacon, or hot dogs for a heartier meal.
  • Vegetable Add-ins: Stir in broccoli, peas, or sautéed spinach for added nutrition.
  • Seasoning Twists: Enhance flavor with garlic powder, black pepper, or a dash of hot sauce.

Tanya's Top Tips

  • Cheese Addition: Always add the cheese after removing the mac and cheese from the heat to avoid a grainy sauce. The hot noodles and milk will melt the sauce.
  • Sauce Thickening: When you initially make this, the sauce will be thin. Trust the process, as the cheese sauce will thicken up.
spoon lifting mac and cheese

Common Questions

How does this compare to boxed mac and cheese?

This stovetop mac and cheese has a richer, creamier sauce than most boxed versions, making it a more luxurious experience.

Can I use pre-shredded cheese?

While convenient, pre-shredded cheese often contains anti-caking agents that can affect the texture of the sauce. Freshly grated cheese is recommended for the best results.

I hope you like this creamy stovetop mac and cheese recipe as much as we do. If you're looking for meals to serve this with, check these out:

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!

stovetop mac and cheese in a pot with spoon sticking out
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5 from 1 vote

Stovetop Mac and Cheese

This easy one-pot recipe for creamy stovetop mac and cheese is a game-changer! With minimal effort, you’ll have a comforting bowl of cheesy goodness ready in no time.
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Side Dish
Cuisine: American
Keyword: stovetop mac and cheese, stovetop macaroni and cheese
Servings: 4 people
Calories: 675kcal
Author: Tanya

Ingredients

  • 8 ounces elbow macaroni or any pasta of your choice
  • Pinch of salt
  • 8 ounces sharp cheddar cheese shredded
  • 4 ounces Gruyere shredded
  • 12 ounce can of evaporated milk
  • ½ teaspoon mustard powder

Instructions

  • Place the elbow macaroni (or any pasta of your choice) in a 4-quart pot or medium skillet.
  • Add just enough water to cover the pasta (about 2 cups, depending on the size of your pot and pasta). Make sure the pasta is fully submerged.
  • Bring the water to a boil over medium-high heat. Let the pasta simmer, stirring occasionally, until the water is mostly absorbed and the pasta is cooked to almost al dente, about 6 minutes.
  • Pour the can of evaporated milk into the pot with the pasta. Add the mustard powder. Stir well to combine and bring to a boil.
  • Remove the pot from the heat and gradually add the shredded cheese, stirring constantly to melt and incorporate the cheese smoothly into the milk.
  • Serve the mac and cheese hot.

Notes

  • Feel free to experiment with different cheeses, such as Gruyère, Parmesan, or Gouda, for a unique flavor.
  • You can also add mix-ins like cooked bacon, caramelized onions, or sautéed spinach for added texture and flavor.

Nutrition

Calories: 675kcal | Carbohydrates: 52g | Protein: 35g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 113mg | Sodium: 667mg | Potassium: 453mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1040IU | Vitamin C: 2mg | Calcium: 922mg | Iron: 1mg

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The Best Pressure Cooker Collard Greens Recipe (Southern-Style)

These Southern Style Pressure Cooker Collard Greens are flavorful, tender, and cooked in half the time as the stove top method. Now you can enjoy collard greens any day of the week!

collard greens in plate with bottom of instant pot in background

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

If you live in the South, then you know all about the amazing way collard greens are cooked down here. For me, southern-style collard greens are like a dream come true. It’s a must-have item I have to have on my Thanksgiving plate. I avoided making it at home for the longest time because of how long the process was of making the greens.

collard greens inside pressure cooker

But the Instant Pot Electric Pressure Cooker came to the rescue, and now I can make collards in less than an hour! I’m sharing my dump-and-go collard green recipe that can be made with little to no effort while you prepare the rest of your dinner. Lookout, Thanksgiving, my collards are going to be the easiest thing you make.

If you like these collard greens, try my slow cooker collard greens or my collard green soup.

A Quick Glance at the Ingredients Needed

  • For the potlikker/ broth - smoked turkey leg, onion, garlic, chicken broth, red pepper flakes, and apple cider vinegar. These ingredients give you some of the best-tasting broth with these greens.
  • Fresh Collard greens - chopped. I like buying pre-chopped bags, or you can buy and cut the fresh collards into 1-inch pieces.

How to make Pressure Cooker Collard Greens

Step 1: Add smoked turkey leg, onion, garlic cloves, red pepper flakes, and chicken broth into the Pressure Cooker.

first four ingredients in the instant pot

Step 2: Add the cut collard greens on top, pushing down so that the greens are not sticking out of the pressure cooker.

collard greens in instant pot

Step 3: Place the lid on the pressure cooker, making sure the valve is set to “Sealing.” Pressure cook on high pressure for 35 minutes.

Once time is up, do a quick release by switching the valve to “Venting.”

instant pot cover
instant pot valve set to venting

Step 4: Open the lid and remove the turkey leg from the pressure cooker. Use forks to shred the meat off the bone, then return it to the pressure cooker.

smoked turkey shredded

Step 5: Add Apple cider vinegar to the collards and stir.

finished pressure cooker collard greens in instant pot

Make-ahead and Storage Options

These greens are great for making ahead of time. Store the greens and the broth in an airtight container in the refrigerator for 3-4 days. They can also be frozen for 3-6 months.

Why you should eat more Collard Greens

Collard greens are rich in many essential vitamins and offer great health benefits. They are also delicious when prepared right and are a great way to introduce kids to vegetables. My 10-year-old loves these southern-style collard greens, so I often make them.

What makes these pressure cooker Collard Greens so Flavorful?

That good ol' turkey leg. I like to add a fully cooked smoked turkey leg to the Instant Pot Pressure Cooker. You can find these in any grocery store. It brings so much flavor to the collards. I don't even add salt when I prepare this recipe. It's just not needed. 

Feel free to use any smoked meat in this recipe, from smoked ham to bacon. It'll bring so much flavor to the greens. Or leave it out if you want to keep it meatless.

How long to cook collard greens in the Pressure Cooker

I prepared this recipe in my 6-quart Instant Pot electric pressure cooker. The pressure cook time for this recipe, as written, is 35 minutes. That is the perfect amount of time to allow the turkey leg meat to fall off the bone and to have the collards soften without turning to mush. If preparing this recipe without the turkey leg, adjust the pressure cook time to 25 minutes.

Looking for more Side Dishes? Try these out:

collard greens in plate with bottom of instant pot in background
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4.85 from 58 votes

Southern Style Pressure Cooker Collard Greens

These Southern Style Pressure Cooker Collard Greens are flavorful, tender, and cooked in half the time than the stove top method. Now you can enjoy collard greens any day of the week!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: pressure cooker collard greens
Servings: 6 people
Calories: 203kcal
Author: Tanya

Ingredients

  • 1 smoked turkey leg fully cooked
  • 1 cup onion chopped
  • 3 cloves garlic minced
  • 1 ½ cups chicken broth
  • 1 lb bag collard greens
  • ¼ teaspoon red pepper flakes
  • 1 Tablespoon Apple Cider Vinegar

Instructions

  • Add smoked turkey leg, onion, garlic cloves, red pepper flakes, chicken broth into Pressure Cooker. Then add collard greens on top, pushing down so that the greens are not sticking out the pressure cooker.
  • Place lid on pressure cooker, making sure the valve is set to “Sealing.”
  • Pressure cook on high pressure for 35 minutes.
  • Once time is up, do a quick release by switching the valve to “Venting.”
  • Open lid and remove turkey leg from pressure cooker. Use forks to shred the meat off the bone, returning the meat to the pressure cooker.
  • Add Apple cider vinegar to the collards and stir. Serve and enjoy.

Notes

  • To make this dish vegetarian, use vegetable broth and adjust the pressure cook time to 25 minutes.
  • This recipe was prepared in a 6-quart Instant Pot. Please adjust accordingly for 3-qt and 8-qt models.

Nutrition

Calories: 203kcal | Carbohydrates: 7g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 314mg | Potassium: 561mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3819IU | Vitamin C: 33mg | Calcium: 207mg | Iron: 2mg

This post was originally published on August 7, 2018. It has been updated with new helpful information and tips.

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Southside Cocktail Recipe (Classic Gin Cocktail)

This Southside cocktail is a tasty and sophisticated drink with a gin base, mint leaves, and citrus juice for a refreshing flavor. It is a great option if you want to impress guests or relax after a long day.

southside cocktail in glass with mint on side and gin bottle in corner

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I like gin cocktails, and I've been exploring a few of the classics, like the Bee's Knees cocktail, the Pink Lady, and the French 75. So once I stumbled on the Southside on a restaurant menu, I had to try it. The combination of flavors immediately hooked me, and I appreciated how well they complemented each other. It's now one of my go-to cocktails, and I love making it at home for friends and family.

But what makes the Southside stand out? The key is in its simplicity. With only a few ingredients, this cocktail allows the flavors to shine. You'll like this one if you're a fan of mint and a light and refreshing drink.

The classic Southside cocktail uses lemon juice, which I included in this recipe. However, you can also substitute lime juice, which I often do, for a tangier and slightly sweeter taste.

Ingredients Needed

  • Fresh Mint Leaves: Adds a cool, fresh flavor.
  • Gin: The main alcohol, with a hint of herbs.
  • Lemon or Lime Juice: Brings a tart, citrusy taste.
  • Simple Syrup: Sweetens the drink.
ingredients for the southside cocktail on table

Tools Needed

  • Cocktail shaker
  • Muddler or spoon for mashing mint leaves
  • Martini glass or coupe glass

Instructions

In a cocktail shaker, add 6 to 8 fresh mint leaves and gently muddle them to release the oils.

Add gin, lemon or lime juice, and simple syrup to the shaker with ice.

hand dropping mint into cocktail shaker
drink being poured into coktail shaker

Shake vigorously until well-chilled, about 15-20 seconds.

Strain the mixture into a chilled martini or coupe glass.

cocktail in cocktail shaker being shaken
cocktail being poured into glass

Garnish with a sprig of fresh mint if desired.

southside cocktail in glass with mint on side

Tanya's Top Tips for Making the Perfect Southside Cocktail

  1. Use Fresh Ingredients: The freshness of the mint leaves and citrus juice can make all the difference. Always opt for fresh mint and freshly squeezed lemon or lime juice to get the best flavors.
  2. Quality of Gin: Because the Southside is a gin-forward cocktail, the type of gin you use will greatly influence the taste. Go for a high-quality gin with botanical notes that complement the mint and citrus. I tend to use Bombay Sapphire.
  3. Muddling Technique: Gently muddle the mint leaves to release their oils without tearing them into small pieces. This will give your cocktail a fresh minty aroma without any bitterness.
  4. Proper Shaking: Shake the cocktail well, like using some force, to ensure all the ingredients are thoroughly mixed and chilled. Once you pour the cocktail, you'll notice a few bits of mint go through the strainer. That's exactly what you want; it's delish!
  5. Glass Choice: Serve your Southside in a martini or coupe glass for a classic touch. Chilling the glass beforehand will keep your cocktail colder for longer.
  6. Add a mint sprig to your drink for a beautiful look and a stronger mint smell while you sip.

Common Questions About the Southside Cocktail

What type of gin works best for a Southside cocktail?

Any high-quality gin will work. I usually grab Bombay Sapphire, but I've also used Indoggo Strawberry Gin, which was delicious.

Can I use dried mint instead of fresh mint leaves?

I don't recommend using dried mint in this drink.

Is it better to use lemon juice or lime juice?

Both lemon and lime juice work well in a Southside cocktail. Lemon juice provides a more classic and balanced tartness, while lime juice offers a tangier and slightly sweeter taste. Feel free to experiment with both to see which you prefer!

Can I make a non-alcoholic version of the Southside?

Absolutely! For a non-alcoholic Southside, you can replace the gin with a non-alcoholic spirit or a mix of club soda and tonic water. The essential elements are the mint, citrus, and simple syrup, which will still impart a delightful, refreshing taste.

What is the history of the Southside cocktail?

The Southside cocktail's origins are somewhat murky, but it is believed to have gained popularity during the Prohibition era. Some legends suggest it was a favorite among gangsters in Chicago's South Side. Others trace it back to the Southside Sportsmen's Club on Long Island. Regardless of its history, its enduring appeal lies in its refreshing simplicity and balanced flavors.

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

southside cocktail in glass with mint on side and gin bottle in corner
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Southside Cocktail

This Southside cocktail is a tasty and sophisticated drink with a gin base, mint leaves, and citrus juice for a refreshing flavor. It is a great option if you want to impress guests or relax after a long day.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: southside cocktail, southside cocktail recipe
Servings: 1 person
Calories: 218kcal
Author: Tanya

Ingredients

  • 6-8 fresh mint leaves
  • 2 ounces gin
  • 1 ounce fresh lemon juice or lime juice
  • 1 ounce simple syrup or to taste

Instructions

  • Gently muddle the mint leaves in a cocktail shaker.
  • Add the gin, lemon juice, and simple syrup.
  • Fill the shaker with ice and shake until well-chilled, about 15-20 seconds.
  • Strain into a chilled coupe glass. Garnish with a mint sprig.

Notes

  • Adjust the amount of simple syrup to your desired sweetness.
  • For a fun twist, try using flavored gin, such as strawberry or elderflower.
  • Feel free to substitute vodka for gin in this recipe. 

Nutrition

Calories: 218kcal | Carbohydrates: 24g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Sodium: 19mg | Potassium: 82mg | Fiber: 1g | Sugar: 21g | Vitamin A: 257IU | Vitamin C: 13mg | Calcium: 20mg | Iron: 1mg

by 6 Comments

Easy Shrimp Salad Recipe

This Shrimp Salad is packed with succulent, plump shrimp and a creamy, flavorful dressing. It's a perfect blend of textures and tastes, sure to be a hit at any gathering.

shrimp salad in bowl mixed

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Light and refreshing salads are my thing, and this shrimp salad is the perfect recipe to add to my collection. I've been making a version of a mayo-based salad for years, particularly this cold seafood salad recipe. But once I started making this simple shrimp salad recipe, I was hooked.

I tried the shrimp salad at Costco, and it inspired me to make my version. I used a creamy mayonnaise base for my salad and added Old Bay and smoked paprika to give it extra flavor. The salad tastes excellent when served as a side, on lettuce wraps, or bread.

Ingredients Needed

  • Shrimp—For this recipe, I use raw medium-sized shrimp, peeled and deveined, with tails removed. I don't use cooked shrimp; it'll just end up rubbery.
  • Poaching Liquid - Water, Lemon, Bay leaf, Old Bay seasoning
  • Vegetables and herbs - celery, red onion, fresh dill
  • Dressing Ingredients - mayonnaise, Dijon mustard, Lemon Juice, Old Bay seasoning, smoked paprika, ground black pepper
ingredients for shrimp salad

Tools Needed

Find a list of my recommended tools on my Storefront. Here's what you need to gather to make this recipe.

  • Large pot for boiling shrimp
  • Slotted spoon
  • Mixing bowls of various sizes
  • Sharp knife for chopping vegetables
  • Cutting board
  • Measuring spoons and cups
  • Whisk for mixing dressing
  • Serving platter or large salad bowl

How to Make Shrimp Salad - Step-by-Step

1. Prepare the Shrimp

Fill a large pot with water and add the lemon halves, bay leaf, and Old Bay seasoning. Heat the pot over medium heat until small bubbles begin to form at the bottom. It's important not to let the water reach a simmer; it should only have tiny bubbles.

Add the shrimp and cook for 3-4 minutes until they are pink and opaque. Remove the slotted spoon and place the shrimp on a plate to cool.

shrimp being poached in water with lemon and seasoning
shrimp being picked up out of poaching liquid

2. Make the Dressing

While the shrimp cool, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, and black pepper in a large bowl. Mix well until all the ingredients are fully incorporated.

3. Assemble the Salad

Add the chopped celery, red onion, and fresh dill to the bowl with the dressing. Stir to combine everything well. Gently fold in the cooled shrimp.

Shrimp salad ingredients in bowl before mixing
shrimp salad in bowl mixed

4. Chill and Serve

Cover the salad and refrigerate it for at least 1 hour to allow the flavors to meld together.

Serving Suggestions

  • On Lettuce: For a light, refreshing dish, serve the shrimp salad on a bed of crisp lettuce.
  • On Bread: Turn it into a sandwich by slathering it between two slices of your favorite bread.
  • On Crackers: For a quick snack or appetizer, serve it on crunchy crackers.

Whether you're enjoying it for lunch, dinner, or a snack, this shrimp salad will surely please!

shrimp salad ina bed of leaves with lemon

Storage and Make-Ahead Tips

For optimal freshness, store shrimp salad in an airtight container in the refrigerator for up to 3 days.

Tanya's Top Tips

  • Buy raw shrimp and poach the shrimp before adding it to the salad. That will ensure that the salad has succulent, tender shrimp.
  • The shrimp can be served immediately or chilled for at least an hour for even better flavor.
  • I prefer to use medium-sized shrimp in this salad, but feel free to use smaller or larger shrimp if you like. Just keep in mind that smaller shrimp will cook more quickly, while larger shrimp may need a bit more time to poach until fully cooked.

I hope you like this shrimp salad as much as we do. If you are looking for more delicious shrimp recipes, try these out.

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!

shrimp salad in bowl mixed
Print Recipe
4 from 2 votes

Shrimp Salad Recipe

This Shrimp Salad is packed with succulent, plump shrimp and a creamy, flavorful dressing. It's a perfect blend of textures and tastes, sure to be a hit at any gathering.
Prep Time15 minutes
Cook Time5 minutes
Chill Time1 hour
Total Time1 hour 20 minutes
Course: Side Dish
Cuisine: American
Keyword: shrimp salad
Servings: 6 people
Calories: 204kcal
Author: Tanya

Ingredients

For the Shrimp

  • 1 pound medium raw shrimp peeled and deveined
  • 1 lemon halved
  • 1 bay leaf
  • 1 teaspoon Old Bay seasoning
  • Water for boiling

For the Salad

  • ½ cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon lemon juice
  • 1 teaspoon Old Bay seasoning
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon ground black pepper
  • ¼ cup chopped celery stalks
  • ¼ cup chopped red onion
  • 2 tablespoons chopped fresh dill

Instructions

  • Fill a large pot with water and add the lemon halves, bay leaf, and Old Bay seasoning. Heat the pot over medium heat until small bubbles begin to form at the bottom. It's important not to let the water reach a simmer; it should only have tiny bubbles.
  • Add the shrimp and cook for 3-4 minutes until they turn pink and opaque. Remove the slotted spoon and place them on a plate to cool.
  • Meanwhile, combine the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, smoked paprika, and black pepper in a large bowl and mix well.
  • Add the chopped celery, red onion, and fresh dill to the bowl. Stir to combine. Gently fold in the shrimp.
  • Cover and refrigerate for at least 1 hour for the best flavor. Serve and enjoy.

Notes

This shrimp salad is great served on top of lettuce leaves, in a sandwich, or with crackers.

Nutrition

Calories: 204kcal | Carbohydrates: 3g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 130mg | Sodium: 240mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 11mg | Calcium: 67mg | Iron: 1mg

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Easy Poached Shrimp Recipe (Perfect Results)

Cooking shrimp by poaching is a simple and fast method that guarantees a tender and juicy outcome. If you love seafood or want to learn a new cooking technique, try making poached shrimp at home.

poached shrimp on a plate surrounded by lemons

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

One of my favorite proteins to have on hand is shrimp; poaching them is a great, quick way to prepare them. Poaching shrimp in flavored liquid helps to keep the shrimp flavorful without overcooking them.

I used to boil my shrimp in water, which does the job of cooking the shrimp. However, there is less room for error when you poach the shrimp. With boiling, it's easy to overcook them and end up with tough, rubbery shrimp. That's where poaching comes in – gently cooking the shrimp in a flavorful liquid at a lower temperature ensures perfectly cooked, tender shrimp every time.

If you're looking for other ways to enjoy cooked shrimp, try my steamed shrimp or my oven-baked shrimp recipe.

Ingredients for Poaching Shrimp

  • Shrimp, peeled and deveined - I prefer to poach larger shrimp, peeled and deveined with the tail on.
  • Liquid - I prefer to poach with water and just add seasoning to it. You can also poach in broth, beer, wine, butter, etc.
  • Flavoring ingredients such as herbs, spices, citrus fruits, or aromatics. I use Old Bay, Bay Leaf, and Lemon.
ingredients for poaching shrimp on background, shrimp. lemon, old bay, bay leaves

Essential Tools for Poaching Shrimp

Before you get started, make sure you have these essential tools on hand:

  • Large pot
  • Slotted spoon
  • Paper towels
  • Kitchen timer or smartphone

Step-by-Step Guide to Poaching Shrimp

Fill a large pot with water. Add the lemon halves, bay leaf, and Old Bay seasoning (if using). Place the pot over medium heat until tiny bubbles start to appear in the bottom of the pot. The liquid should not be simmering; it should just have small bubbles.

pot filled with water, old bay, and lime with small bubbles in pot

The correct temperature for poaching shrimp is 160 degrees Fahrenheit to 180 degrees Fahrenheit (71.1-82.2°C). If your water is simmering and popping a ton of bubbles, the temperature is likely too high. The water should barely be moving and have tiny little bubbles in the bottom of the pot.

Add the shrimp to the water. Ensure the shrimp are fully submerged in the poaching liquid.

shrimp in poaching liquid in pot

 Cook the shrimp for 5-6 minutes, more or less, depending on their size. You'll know they're done when they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.

shrimp on colander taking it out of poaching liquid

Remove them from the liquid with a slotted spoon and place on a plate to cool and dry. Pat dry with paper towels.

Preparing the Shrimp

Before you start poaching your shrimp, it's important to properly prepare them. This includes cleaning, deveining, and removing their shells if desired. While some prefer to leave the shells on for added flavor and texture, others prefer to remove them for convenience.

To devein the shrimp, rinse them under cold water and gently cut along the back of each shrimp with a sharp paring knife or kitchen shears. Remove any visible veins.

shrimp being cut on back to remove vein
person removing vein from shrimp

Flavoring Your Poaching Liquid

Adding herbs, spices, citrus fruits, or aromatics to your poaching liquid is an excellent way to infuse flavor into your shrimp. Some popular choices include Old Bay seasoning, bay leaf, lemon slices, garlic cloves, and fresh herbs like thyme. I usually stick with Old Bay, Lemon, and Bay Leaf.

How to Store Your Poached Shrimp

If you have any leftover shrimp (lucky you!), store them properly to maintain their freshness. Place the shrimp in an airtight container and refrigerate for up to 3 days. For longer storage, you can freeze the shrimp, but be aware that their texture might change slightly.

How long to poach shrimp

How long you poach shrimp will depend on the size, as well as your preferred texture. I like my shrimp tender, but I like to have a wee bit of firmness to it.

Adjust the poaching time based on the size of your shrimp. Smaller shrimp may only need 2-4 minutes, while larger shrimp could take up to 5-6 minutes.

poached shrimp on plate with lemon on side
Shrimp Size/# per poundApproximate Poaching Time
Small (51-60)2-3 minutes
Medium (41-60)3-4 minutes
Large (31-40)4-5 minutes
Jumbo (21-25)5-6 minutes

Flavor Variations

Experiment with different poaching liquids. Add white wine, garlic, or fresh herbs like thyme or parsley to the water for extra flavor.

Serving Suggestions

Poached shrimp are versatile. They can be used in shrimp salad, shrimp cocktail, pasta dishes, or as a topping for salads and grain bowls.

Tanya's Top Tips on Poached Shrimp

  • Always keep an eye on the shrimp while poaching to avoid overcooking.
  • If you're planning to use the shrimp in a hot dish, consider slightly under-poaching them, as they'll continue to cook in the dish.
  • If you're peeling shrimp for this recipe, use the shrimp shells and make a shrimp stock to add to your favorite soups, stews, and gravies.

FAQs

Can you poach frozen shrimp?

Absolutely! Just make sure to thaw them completely before poaching for the best results. If cooking from frozen, just cook them a little longer.

Can I scale this recipe?

Yes! Just use a bigger pot and more liquid, just be aware that the more liquid you bring to temp, the longer it may take.

Do I need to use ice water and place my shrimp in an ice bath?

I don't place my shrimp in an ice bath after poaching. I find it unnecessary, so I don't do it.

Looking for more delicous shrimp recipes? Try these out:

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!

poached shrimp on a plate surrounded by lemons
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Poached Shrimp

Cooking shrimp by poaching is a simple and fast method that guarantees a tender and juicy outcome. If you love seafood or want to learn a new cooking technique, try making poached shrimp at home.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: How to, Main Course
Cuisine: American
Keyword: how to poach shrimp, poached shrimp
Servings: 4 people
Calories: 9kcal
Author: Tanya

Ingredients

  • 1 pound raw shrimp peeled and deveined
  • 1 lemon halved
  • 1 bay leaf
  • 1 teaspoon Old Bay seasoning optional
  • Water 3 quarts

Instructions

  • Fill a large pot with water. Add the lemon halves, bay leaf, and Old Bay seasoning (if using). Place the pot over medium heat until tiny bubbles start to appear in the bottom of the pot. The liquid should not be simmering; it should just have small bubbles.
  • Add the shrimp to the water. Ensure the shrimp are fully submerged in the poaching liquid.
  • Cook the shrimp for 5-6 minutes, more or less, depending on their size. You'll know they're done when they turn pink and opaque. Be careful not to overcook them, as they can become rubbery.
  • Remove them from the liquid with a slotted spoon and place on a plate to cool and dry. Pat dry with paper towels.

Nutrition

Calories: 9kcal | Carbohydrates: 3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 21IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 0.3mg

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Refrigerator Pickled Watermelon Rind Recipe

This quick pickled watermelon rind recipe is tasty and a great way to enjoy the rind. The pickled rind is the perfect snack or condiment for your favorite recipes.

pickled watermelon rind in glass container with watermelon peel on side

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I've been enjoying many recipes with watermelon, like this watermelon salsa and these watermelon mimosas. And once I'm done with the flesh of the watermelon, I can use the rind to make pickles.

I love that I can enjoy this part of the watermelon rather than discard it. This way of eating watermelon without wasting parts is common in the South in the summer when watermelon is abundant. It's not a quick recipe, as pickling watermelon rind requires soaking, simmering, and refrigerating before eating. However, most of the work is hands-off.

This recipe is good for storing in the refrigerator but not for canning. I use rice vinegar instead of white vinegar and don't use a water bath to preserve the pickles. Therefore, I wouldn't reccomend canning this recipe as written.

I like to snack on these alone, as they are a good source of fiber. You can also use them in any recipe with a touch of acid, like tacos or pulled pork.

Ingredients Needed

  • Watermelon Rind - green skin removed. I use a vegetable peeler to peel the skin.
  • Salt - for the brine and to remove excess moisture from the rinds
  • Water - to help with the pickling
  • Vinegar - I use rice vinegar in my recipe but feel free to use white vinegar in place
  • Sugar - to balance the acidity in the brine
  • Spices - I use star anise and allspice berries
ingredients for pickled watermelon rinds. all spice, rice vinegar, water, watermelon rinds, star anise, salt, sugar

Tools Needed

Ensure you have these tools on hand to make the process easier:

  • Large bowl
  • Medium pot
  • Clean tongs
  • Glass jar with lid

Instructions for Pickling Watermelon Rinds

Start by peeling off the green skin on the watermelon rind and slicing it into bite-sized pieces. Save the red watermelon flesh and use it in another recipe or snack.

Add the watermelon rind, 4 cups water, and 3 Tablespoons salt to a large bowl. Let it sit for 8 hours or overnight.

watermelon rinds soaking in water and salt

Combine the rice vinegar, ¾ cup water, granulated sugar, one tablespoon of kosher salt, star anise, and allspice berries in a medium pot. Warm the mixture over medium heat for about 1 minute until the sugar and salt dissolve. You don't need to bring it to a boil.

Add the watermelon rind pieces to the pot. Lower the heat to a simmer, partially cover the pot, and cook for about 20 minutes until the rinds become slightly translucent and tender.

watermelon rinds in brine before simmering
watermelon rinds after simmering in brine

Remove from the heat and allow to cool for about 15 minutes. With a clean pair of tongs, carefully transfer the hot watermelon rinds into a clean glass jar. Pour the brine (vinegar mixture) over the rinds, ensuring that they are fully submerged.

tongs putting pickled watermelon rind in jars

Place the lid on the jar, but do not tighten it yet. Allow the pickles to cool to room temperature. Once cooled, seal the jar completely.

To fully develop the flavors, refrigerate the pickles for at least 24 hours before eating them.

pickled watermelon rind in glass container

How to Store Pickled Watermelon Rinds

For the best quality, refrigerate the pickles and consume them within 2-3 weeks. Always use a clean utensil when serving.

How to Prep Ahead?

You can easily prep this recipe by soaking the watermelon rinds in the saltwater brine the night before. The rest of the process can be completed the next day.

Variations

Feel free to experiment with flavors by adding spices such as cloves, cinnamon sticks, or ginger to the brine. Adjust the sugar and salt levels to suit your taste preferences.

FAQs

Can I use a different type of vinegar?

You can substitute rice vinegar with apple cider vinegar or white vinegar. However, it may slightly alter the flavor profile.

How long do the pickles last?

When stored properly in the refrigerator, the pickles can last up to 2-3 weeks.

Can I add other vegetables to the pickling brine?

Absolutely! Cucumbers, carrots, and radishes can also be added to the brine for a mixed vegetable pickle.

Looking for more delicious refrigerator pickle recipes? Try these out:

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

pickled watermelon rind in glass container with watermelon peel on side
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Pickled Watermelon Rind

This quick pickled watermelon rind recipe is tasty and a great way to enjoy the rind. This recipe is easy to make with essential ingredients and instructions. It's perfect for summer meals or gatherings.
Prep Time30 minutes
Cook Time20 minutes
Chill Time1 day
Total Time1 day 50 minutes
Course: Side Dish
Cuisine: American
Keyword: pickled watermelon rind
Servings: 8 people
Calories: 172kcal
Author: Tanya

Ingredients

  • 1 lb watermelon rind green skin peeled off and sliced
  • 4 cups water
  • 4 Tablespoons kosher salt separated
  • 1 ½ cup rice vinegar
  • 1 cup water
  • 1 ½ cups granulated sugar
  • 1 star anise
  • 1 teaspoon allspice berries

Instructions

  • Add watermelon rind, 4 cups water, and 3 Tablespoons salt to a large bowl. Allow to sit for 8 hours.
  • In a medium pot, combine rice vinegar, ¾ cup water, granulated sugar, a tablespoon of kosher salt, star anise, and all-spice berries. Warm the mixture over medium heat for about 1 minute until the sugar and salt dissolve.
  • Add the watermelon rinds to the pot. Lower the heat to a simmer and cook for about 20 minutes until the rinds become slightly translucent and tender.
  • With a clean pair of tongs, carefully transfer the hot watermelon rinds into a clean, sterilized glass jar. Pour the brine (vinegar mixture) over the rinds, ensuring that they are fully submerged.
  • Place the lid on the jar, but do not tighten it yet. Allow the pickles to cool to room temperature. Once cooled, seal the jar completely.
  • Refrigerate the pickles for at least 24 hours. Serve and enjoy.

Nutrition

Calories: 172kcal | Carbohydrates: 42g | Protein: 0.4g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.04g | Sodium: 3498mg | Potassium: 74mg | Fiber: 0.4g | Sugar: 41g | Vitamin A: 326IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 0.3mg

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Smothered Potatoes Recipe (Classic Southern Side Dish)

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.

smothered potatoes in cast iron skillet with wooden spatula sticking out

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This side dish is a staple in our house because it is quick, delicious, and can be served during multiple meals. Whether for breakfast, lunch, or dinner, these smothered potatoes accompany almost any meal.

Smothered potatoes are a classic dish from the Southern United States, particularly Louisiana. To "smother" vegetables means to cook the them slowly at a low temperature to make them tender and flavorful. Some cooks add meats like bacon or sausage to the dish.

If you like smothered dishes, try my smothered green beans or smothered chicken.

The Ingredients

  • Potatoes: The star of this dish, choose starchy potatoes like Russet or Yukon Gold potatoes for the best results.
  • Oil and Butter: To brown the potatoes but also to add that rich, buttery flavor.
  • Onion and Bell Pepper: These aromatic vegetables add flavor.
  • Seasonings: Paprika, garlic powder, salt and black pepper.
  • Broth: Chicken broth. You could also use vegetable broth, beef broth, or water.
ingredients for smothered potatoes

Tools Needed

  • Large skillet or cast-iron pan
  • Spatula
  • Knife
  • Cutting board
  • Measuring spoons

How to Make Southern Smothered Potatoes

Prep the Ingredients

Peel and cube the potatoes. You can also skip the peeling of the potatoes if you prefer. Chop the onion and green bell pepper.

Heat the Pan and cook the peppers and onions

Heat the oil and butter over medium heat in a large skillet. Add the chopped onions and green bell pepper to the skillet. Cook, stirring occasionally, until they soften and become aromatic, about 5-7 minutes.

Add Potatoes:

Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.

potatoes and green peppers in cast iron pan

Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.

Season and Cook:

Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.

seasoning added to potatoes

Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

cooked smothered potatoes in skillet

Variations

  • For a vegetarian option, use vegetable broth instead of chicken or beef broth.
  • Add chopped bacon or sliced sausage for extra flavor and protein.
  • Mix in other vegetables such as carrots, celery, or mushrooms to add more texture and nutrients.
  • Slice the potatoes rather than chopping them if you prefer.

Tanya's Tips for the Best Smothered Potatoes

  • Use starchy potatoes like Russet or Yukon Gold. They hold their shape when cooked and have a creamy texture that pairs well with the gravy.
  • Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
  • For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
  • Although any large pan will work, use a cast iron skillet for best results.

How to Store Smothered Potatoes

  • Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat in a skillet over medium heat until warmed through. You can add a bit of oil or butter to keep them from sticking.

I hope you love these smothered potatoes as much as we do. Looking for dishes to serve this with? Try these out:

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!

smothered potatoes in cast iron skillet with wooden spatula sticking out
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5 from 4 votes

Smothered Potatoes Recipe

These Smothered Potatoes are the ultimate side dish. This classic Southern dish features tender potatoes, sautéed peppers, and delicious seasonings, creating a comforting meal.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: smothered potatoes, southern smothered potatoes
Servings: 4 people
Calories: 264kcal
Author: Tanya

Ingredients

  • 1.5 pounds of potatoes Yukon Gold or Russet, chopped into medium cubes
  • 1 large yellow onion chopped
  • ½ medium green bell pepper chopped into small pieces
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt and black pepper to taste I use about ½ teaspoon salt, ¼ teaspoon black pepper
  • ¼ cup chicken broth

Instructions

  • Heat the oil and butter in a large skillet over medium heat. Add the chopped onions and green bell pepper, cooking and stirring occasionally until they soften and become fragrant approximately 5-7 minutes.
  • Increase the heat to medium-high. Use a spatula and push the onions and bell peppers to the edges of the pan. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers.
  • Allow them to cook undisturbed for about 5-6 minutes, then use a spatula and stir the potatoes. Continue cooking for another 5 minutes.
  • Add garlic powder, paprika, salt, and black pepper to the skillet. Mix well to ensure the vegetables are evenly coated with the seasonings.
  • Lower the heat, pour in the chicken broth, cover, and cook potatoes for 10-15 minutes until tender. Stir occasionally to prevent sticking and ensure even cooking.

Notes

  • Don't overcrowd the pan. This will prevent the potatoes from browning evenly.
  • For maximum flavor, let the potatoes cook undisturbed for 5 minutes.
  • Peel the potatoes or keep them unpeeled, depending on your preference. 

Nutrition

Calories: 264kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 68mg | Potassium: 811mg | Fiber: 5g | Sugar: 3g | Vitamin A: 358IU | Vitamin C: 48mg | Calcium: 34mg | Iron: 2mg

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Lime Vinaigrette Recipe

This Lime Vinaigrette recipe is a delightful blend of tangy lime juice, olive oil, dijon mustard, and a hint of sweetness. The perfect balance of flavors adds a vibrant, fresh kick to any dish you drizzle it on.

lime vinaigrette in glass bottle

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I've been a fan of making my own salad dressings, mainly because I never finish store-bought dressings. The flavors just get redundant after a while. I like experimenting with various vinaigrette and dressing recipes, such as this honey chipotle vinaigrette and sweet onion salad dressing. I enjoy trying new flavors to change things up.

For this vinaigrette, I wanted lime to be the star of the show. Once I made this one, I was hooked, and I love adding it to a simple salads topped with grilled chicken. It's so good yet so easy to whip up.

Ingredients for Lime Vinaigrette

  • Fresh lime juice - the acid for the vinaigrette.
  • Olive oil - a light-tasting olive oil so it doesn't overpower the flavor of the lime.
  • Dijon mustard - to add some depth of flavor to the vinaigrette.
  • Honey - to sweeten the vinaigrette and balance the flavor of the acid.

How to make Lime Vinaigrette

Add the ingredients to a bowl and whisk until thoroughly mixed and emulsified. You can also put the ingredients in a jar and shake it until they are mixed well.

ingredients for lime vinaigrette in bowl with whisk inside
lime vinaigrette in bowl after whisking with whisk inside

Why Lime?

A basic vinaigrette calls for 1 part vinegar and 3 parts oil. You can adjust the ratio and recipe to match your taste and the ingredients you have available.

I chose lime juice instead of vinegar because it adds a fresh, zesty flavor that can brighten up any salad. Lime also gives the vinaigrette a tropical twist.

Tanya's Top Tips

  • Fresh Juice: Use fresh lime juice if you can.
  • Balance: If the vinaigrette is too tangy for your taste, add a bit more honey to balance the flavors.
  • Storage: Store any leftovers in an airtight container in the fridge for up to a week. Just give it a good shake before using it.

Serving Suggestions

This Lime Vinaigrette is incredibly versatile. Here are a few ways to use it:

  • Salad Dressing: Perfect over mixed greens, spinach, or even a hearty kale salad.
  • Marinade: Works wonders as a marinade for grilled chicken, shrimp, or tofu.
  • Vegetable Drizzle: Try it over roasted veggies or even as a topping for grilled corn on the cob.
lime vinaigrette in glass bottle with limes and salad around it

Variations

  • Add a pinch of red pepper flakes or finely chopped jalapeños for a spicier version.
  • Enhance the citrus flavor with a splash of orange juice, or include a teaspoon of grated lime zest for extra zing.
  • Substitute honey with maple syrup or agave nectar for a vegan alternative.
  • To create a creamy lime vinaigrette, blend in a ripe avocado or a spoonful of Greek yogurt.
  • For a herby twist, mix in finely chopped fresh cilantro.

I hope you enjoy this lime vinaigrette as much as we do. Looking for vinaigrettes and dressings? Try these out:

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!

lime vinaigrette in glass bottle with limes and salad around it
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Lime Vinaigrette Recipe

This Lime Vinaigrette recipe is a delightful blend of tangy lime juice, olive oil, dijon mustard, and a hint of sweetness. The perfect balance of flavors adds a vibrant, fresh kick to any dish you drizzle.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: lime vinaigrette
Servings: 6 people
Calories: 184kcal
Author: Tanya

Ingredients

  • ¼ cup fresh lime juice
  • ½ cup olive oil
  • 2 Tablespoons honey
  • 2 teaspoons dijon mustard
  • Salt and pepper to taste

Instructions

  • Add the ingredients to a bowl and whisk until thoroughly mixed and emulsified. You can also put the ingredients in a jar and shake it until they are mixed well.

Notes

  • This recipe yields approximately ¾ cup of dressing
  • Store any leftovers in an airtight container in the fridge for up to a week. Just give it a good shake before using it.

Nutrition

Calories: 184kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 24mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.2mg

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Red Sangria Recipe (Refreshing and Fruity)

This refreshing and delicious red sangria is made with Spanish red wine, various fruits, brandy, and a splash of seltzer. It's a crowd-pleasing punch that is perfect for your next backyard barbecue, summer party, or any occasion that calls for a festive drink. This post is meant for an audience of 21 and over.

glass of red sangria

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I love summer and the refreshing drinks it brings. Although sangrias make me think of summer, I can have them year-round. It's wine, and it's good.

I traveled to Spain and had some delicious and authentic Sangria. At home, I recreated this version that calls for some main ingredients, like Spanish wine, Brandy, and fruit. I add a splash of club soda to the drink once I finish it to create a refreshing and bubbly effect.

The key to a good sangria is using quality ingredients, like good Spanish red wine and fresh, seasonal fruits. Letting the flavors mix for a few hours or overnight makes the drink taste better and more refreshing.

If you're a fan of batch summer drinks, try my Jamaican Rum Punch.

Ingredients for Red Sangria

  • Wine & Spirits: A good quality Spanish red wine, such as Rioja or Tempranillo, forms the base. Brandy adds depth and complexity.
  • Fruit: A combination of sliced oranges, lemons, lime, and apple adds sweetness, acidity, and a variety of flavors.
  • Sugar: Balances the acidity of the wine and fruit.
  • Fizz: Add seltzer or club soda just before serving to lighten the drink up a bit.
red sangria ingredients

How to make Sangria

Combine the red wine, brandy, orange liqueur, and sugar in a large pitcher. Stir until the sugar is fully dissolved.

Add the sliced orange, lemon, lime, and apple chunks to the pitcher. Stir to combine.

hand stirring wine and brandy

Refrigerate the mixture for at least 2 hours, or ideally overnight, to allow the flavors to meld.

sangria with the fruits in the pitcher

Pour the sangria into glasses with ice, making sure to include some of the fruit pieces in each glass. Top each glass with a splash of club soda or sparkling water.

red sangria in glass with fruits in background

What to serve with Sangria

This drink is perfect for a crowd and goes well with various appetizers or dinners. Serve it alongside the following:

Tanya's Top Tips

  • It's best to use Spanish red wine, like Rioja or Tempranillo. If you can't find those, medium-bodied red wines such as Merlot or Zinfandel can work well. Avoid using expensive or aged wines, as their complex flavors may be lost when mixed with fruit and other ingredients.
  • Feel free to mix up the fruits. The most common fruits used in sangria are oranges, lemons, limes, apples, and berries. Peaches and grapes can also be great additions, especially if you use white wine. The key is to use fresh, seasonal fruits to enhance the flavor of the drink.
  • Add the club soda, and ice, right before serving. The purpose of the soda is to provide fizz. Adding ice or the club soda too soon will just make the sangria watered down.

FAQ

Can Sangria Be Made Ahead of Time?

Yes, sangria is better when made ahead of time. Preparing it a day before allows the flavors to blend more thoroughly. Just keep it refrigerated and give it a good stir before serving.​

I hope you enjoy this red sangria recipe. If you make it, please let us know how you like it by leaving a review below. Your feedback is appreciated!

glass of red sangria
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Red Wine Sangria

This refreshing and delicious red sangria is made with Spanish red wine, various fruits, brandy, and a splash of seltzer. It's a crowd-pleasing punch that is perfect for your next backyard barbecue, summer party, or any occasion that calls for a festive drink.
Prep Time15 minutes
Resing Time2 hours
Total Time2 hours 15 minutes
Course: Cocktails, Drinks
Cuisine: Spain
Keyword: red wine sangria
Servings: 6 people
Calories: 104kcal
Author: Tanya

Ingredients

  • 1 750ml bottle of red wine Spanish varieties like Tempranillo or Rioja
  • ¼ cup Brandy
  • ¼ cup orange liqueur like Triple Sec or Cointreau
  • 2 Tablespoons granulated sugar adjust to taste
  • 1 orange thinly sliced
  • 1 lemon thinly sliced
  • 1 lime thinly sliced
  • 1 apple cored and cut into chunks
  • 1 cup sparkling water or club soda to taste, add just before serving

Instructions

  • Combine the red wine, brandy, orange liqueur, and sugar in a large pitcher. Stir until the sugar is fully dissolved.
  • Add the sliced orange, lemon, lime, and apple chunks to the pitcher. Stir to combine.
  • Refrigerate the mixture for at least 2 hours, or ideally overnight, to allow the flavors to meld.
  • Pour the sangria into glasses with ice, making sure to include some of the fruit pieces in each glass. Top each glass with a splash of club soda or sparkling water.

Notes

Feel free to mix up the fruits. The most common fruits used in sangria are oranges, lemons, limes, apples, and berries. Peaches and grapes can also be great additions, especially if you use white wine. The key is to use fresh, seasonal fruits to enhance the flavor of the drink.

Nutrition

Calories: 104kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 112mg | Fiber: 2g | Sugar: 13g | Vitamin A: 75IU | Vitamin C: 26mg | Calcium: 21mg | Iron: 0.2mg