Recipe Index

Mashed Red Skinned Potatoes

October 5, 2023 by Tanya Leave a Comment

Red skinned potatoes make a delicious mashed potato. When making this easy mashed red skinned potatoes recipe, I infuse the melted butter and milk with garlic to add an extra layer of flavor.

A bowl of mashed red skinned potatoes garnished with finely chopped chives.

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

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

Regular visitors to my blog will know that I love a good mashed potato. When it comes to an easy vegetable side dish I really don't think you can beat the humble mashed potato. Aside from tasting great, these garlic mashed red potatoes are versatile and pair well with a variety of meat, seafood, and vegetable-based main dishes.

These simple mashed red skinned potatoes require very little hands on preparation and can be cooked and on the table in just 30 minutes. Making this the ideal veggie side for mid week dining.

I like a creamy mashed potato, but as there's so much fiber and nutrients in the skin of a red potato I prefer to leave them on, giving the potatoes a more rustic texture. However, you can peel the potatoes for a smoother mash if you prefer.

Love mashed potatoes, then try some of my favorite recipes, my Garlic Mashed Potatoes, Creamy Slow Cooker Mashed Potatoes, Instant Pot Mashed Potatoes and Microwave Mashed Potatoes, and finally my Mashed Sweet Potatoes which can be sweet or savory!

Ingredients

Here's what you will need to make the best mashed red skinned potatoes:

Red skinned potatoes - or any other variety of potato that's good for mashing, like Russets or Yukon Gold.
Milk - I use whole milk or half and half for creamy mashed potatoes.
Unsalted butter - if using salted butter, cut back on the salt.
Garlic - only use fresh garlic as it has the best flavor for infusing the milk.
Kosher salt
Chives - to garnish.

Mashed red skinned potatoes recipe ingredients set into individual bowls.

How to make mashed red skinned potatoes

Place the cut red potatoes in a large pot and add enough water to cover the potatoes completely. Stir in a generous pinch of kosher salt.

Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes or until the potatoes are tender and easily pierced with a fork.

A Dutch oven filled with chopped red skinned potatoes, covered in water.

A Dutch oven filled with cooked and drained red skinned potatoes.

Drain the cooked potatoes in a colander and return them to the pot.

Mash the potatoes using a potato masher or a hand mixer on low speed. Set aside.

A Dutch oven filled with cooked red skinned potatoes being mashed with a potato masher.

A small saucepan filled with melted butter and milk.

Combine the milk, butter, and smashed garlic cloves in a small saucepan. Warm over low heat, allowing the garlic to infuse the milk. Once the milk is warm and the butter is melted, remove from heat and set aside.

Add the butter to the potatoes and mash using a potato masher or a hand mixer on low speed.

Gradually add the garlic-infused milk, a little at a time, while mashing the potatoes until they are smooth. You may not need to use all the milk, so add it until you reach your desired consistency.

Sour cream being stirred through red skinned mashed potatoes.

Stir in the sour cream and mix until well incorporated. Season the mashed potatoes with additional kosher salt to taste. Garnish with a sprinkle of chopped chives before serving.

Expert Tips

These tips will help you make the best red-skin mashed potatoes you've ever tried.

Cut the potatoes into even-sized chunks; that way, they cook evenly.
The potatoes can be left unpeeled for a rustic texture or peeled for a smoother mash.
I've used a hand potato masher, but a potato ricer will give you even fluffier mash.
Check the potatoes for seasoning before serving, and add a little more salt if required.
Don't over-mash or beat the potatoes, as they will start to become thick and gluey.

Flavor variations!

For a richer flavor, you can replace milk with heavy cream.
Stir through some finely sliced green onions which can be warmed up with the butter and milk.
For a mustard mash, add 1-2 teaspoons of Dijon mustard.
Fresh herbs work a treat with mashed potatoes, try finely chopped chives or parsley.
Add some shredded sharp cheddar cheese for cheesy red-skin mashed potatoes and allow the cheese to melt through the warm potatoes.

How to serve microwave mashed potatoes

Mashed potatoes are a versatile side dish that can be served at any time. They taste great with meat, fish, seafood, and vegetable based main dishes. Try it with my Braised Chicken Thighs, Roast Chicken, Brown Stew Chicken, Sous Vide Pork Chops, Turkey Burgers Air Fryer Meatloaf, or my Air Fryer Whole Fish.

How to store

Make ahead: Mashed potatoes are a great make-ahead side dish; they can be prepared a day in advance and stored in the refrigerator until you are ready to warm up and serve. Mashed red-skinned potatoes are the perfect addition to the Thanksgiving, Christmas, or any other holiday table.

To refrigerate: Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place in a small pan on the stovetop or heat up in the microwave. You can add a splash of milk or water to loosen the potatoes if required.

FAQs

What are the best potatoes for mashing?

Look for potatoes with a high starch content as they are great at absorbing the melted butter and milk and give you fluffy mashed potatoes, Russet or Idaho Potatoes are ideal. Yukon Gold is a great all round potato and results in slightly denser mashed potato.

Can you over mash potatoes?

Yes , don't over mash and/or beat potatoes or you will end up with thick, gluey and sticky mashed potato. I like to use a hand masher or potato ricer, which will result in fluffy mashed potatoes.

Is it OK to eat the skin of red potatoes?

Yes, you can scrub the skins and leave them on, or peel the skin off the potato. It is entirely down to personal choice. The skin of a potato is high in fiber, B vitamins, and minerals.

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

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5 from 1 vote

Mashed Red Skinned Potatoes

Mashed red skinned potatoes where the melted butter and milk is warmed up and infused with garlic to add an extra layer of flavor. Leave the skins on the potatoes for a rustic texture, or peel for a creamy smooth mash.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: best mashed red skinned potatoes, easy mashed red skinned potatoes, garlic red skin mashed potatoes, how long to boil red potatoes for mashed potatoes

Servings:

Calories: 370kcal

Author: Tanya

Equipment

Large pot
Small saucepan
Colander
Potato masher or hand mixer
Measuring cups and spoons
Wooden spoon or spatula
Chopping knife
Cutting Board
Serving dish

Ingredients

2 ½ lbs red potatoes skin on, scrubbed clean and cut into 1-inch pieces
½ cup milk
6 Tablespoons unsalted butter cut into ½ inch pieces
2 cloves garlic smashed
1 ½ teaspoons kosher salt or to taste
chopped chives for garnish

Instructions

Place the cut red potatoes in a large pot and add enough water to cover the potatoes completely. Stir in a generous pinch of kosher salt.
Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Drain the cooked potatoes in a colander and return them to the pot. Mash the potatoes using a potato masher or a hand mixer on low speed. Set aside.
Combine the milk, butter, and smashed garlic cloves in a small saucepan. Warm over low heat, allowing the garlic to infuse the milk. Once the milk is warm and the butter is melted, remove from heat and set aside.
Add the butter to the potatoes and mash using a potato masher or a hand mixer on low speed.
Gradually add the garlic-infused milk, a little at a time, while mashing the potatoes until they are smooth. You may not need to use all the milk, so add it until you reach your desired consistency.
Stir in the sour cream and mix until well incorporated. Season the mashed potatoes with additional kosher salt to taste. Garnish with a sprinkle of chopped chives before serving.

Notes

For a richer flavor, you can replace milk with heavy cream.
The potatoes can be left unpeeled for a rustic texture or peeled for a smoother mash.

Nutrition

Honey Roasted Carrots

October 4, 2023 by Tanya 2 Comments

Elevate the humble carrot with this simple Honey Roasted Carrots recipe. I slice the carrots before coating them in a delicious glaze of melted butter, honey, and brown sugar. Once you've tried these candied carrots, you won't return to plain old boiled ones!

A bowl filled with sliced honey roasted carrots.

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

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

With this honey glazed carrots recipe, hands on prep time is minimal. Once coated in the buttery, honey mixture the oven does all the hard work, leaving you to get on with preparing the rest of the meal.

Roasting vegetables give them a wonderful flavor and these easy roasted carrots taste so much better regular boiled carrots. Roasting caramelizes the carrots a little, bringing out the natural sugars in this humble root vegetable.

Try some of my favorite vegetable side dish recipes, my Marinated Air Fryer Vegetables, Air Fryer Roasted Carrots, Southern Candied Sweet Potatoes, and my Air Fryer Corn on the Cob.

Ingredients

Here's what you will need to make these easy honey roasted carrots:

Carrots - I scrubbed the carrots and left the skin on.
Unsalted butter - if using salted butter, cut back on the salt.
Honey - I find runny honey works best.
Light brown sugar
Kosher salt
Black pepper

Honey roasted carrots recipe ingredients set into individual bowls.

How to make honey roasted carrots

Preheat your oven to 400°F (200°C). Spray a 2-quart baking dish with cooking spray or line it with parchment paper and set aside.

Add the carrots, melted butter, honey, light brown sugar, salt, and pepper in a mixing bowl. Toss everything together until the carrots are well-coated with the mixture.

Spread the coated carrots in a single layer in the prepared baking dish.

Sliced carrots on a wooden cutting board with whole carrots set alongside.

Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time to ensure even roasting.

Serve and enjoy.

Oven proof dish filled with honey roasted carrots.

Expert Tips

These tips will help you make the best honey roasted carrots you've ever tried.

Cut the carrots into even sized slices, that way they cook evenly.
Feel free to peel or not peel the carrots. I leave them unpeeled for this method.
For firmer carrots, cook the carrots for less time.

Flavor variations!

You can use baby carrots, but keep in mind that the cooking time will vary, as well as the flavor.
Serving to vegan diners, swap the honey for maple syrup and the butter for a dairy-free alternative.
Add a touch of spice like cumin seeds, ground cumin, cinnamon, or nutmeg to the honey butter glaze.
Finish the carrots with a garnish of freshly chopped parsley, thyme, or chives just before serving.
This method would work equally well with parsnips, beets, pumpkin, butternut squash, or sweet potatoes. All you need to do is adjust the cooking times depending on the cooked vegetable.

How to serve honey roasted carrots

Candied carrots are a delicious and versatile side dish that can be served at any time of the year with a variety of meat, fish, seafood, and vegetable based main dishes. I like to serve them with my Air Fried Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Sous Vide Pork Chops, Air Fryer Meatloaf, Roasted Air Fryer Turkey Breast, or my Air Fryer Whole Fish.

How to store

Make ahead: You can get ahead and coat the carrots in the honey mixture hours before serving. Then, all you need to do is place them in the oven to roast when ready to eat. This makes them the perfect addition to the Thanksgiving, Christmas, or any other holiday table.

To refrigerate: Store leftover carrots in an airtight container in the refrigerator for up to 3 days. Reheat them in a small pan on the stovetop or microwave.

To freeze: Honey-roasted carrots can be cooked, cooled, and placed in an airtight container in the freezer for up to 3 months.

FAQs

Is it best to peel carrots before roasting?

No, you can leave the carrots with the skin on as I have done here, or peel it off. It is entirely down to personal preference.

Do you need to parboil carrots before roasting?

As I slice the carrots before roasting, there is no need to parboil them first. The honey butter glaze ensures the carrots don't dry out in the hot oven.

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

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5 from 1 vote

Honey Roasted Carrots

Elevate the humble carrot with this Honey Roasted Carrots recipe. Sliced carrots are coated in a delicious glaze of melted butter, honey and brown sugar before being roasted in a hot oven.

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American

Keyword: best honey roasted carrots, candied carrots, easy honey roasted carrots, glazed carrots

Servings:

Calories: 141kcal

Author: Tanya

Ingredients

1 lb carrots rinsed, scrubbed and sliced in ¼ inch rounds
2 tablespoon unsalted butter melted
2 tablespoon honey
1 tablespoon light brown sugar
¾ teaspoon kosher salt
½ teaspoon black pepper

Instructions

Preheat your oven to 400°F (200°C). Spray a 2-quart baking dish with cooking spray or line with parchment paper and set aside.
In a mixing bowl, add the carrots, melted butter, honey, light brown sugar, salt, and pepper. Toss everything together until the carrots are well-coated with the mixture.
Spread the coated carrots in a single layer in the prepared baking dish.
Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, stirring halfway through the cooking time to ensure even roasting.
Serve and enjoy.

Notes

For firmer carrots, cook carrots for less time.
Feel free to peel or not peel the carrots. I leave them unpeeled for this method.
You can use baby carrots, but keep in mind that the cooking time will vary, as well as the flavor.

Nutrition

Slow Cooker Peach Cobbler

October 2, 2023 by Tanya Leave a Comment

Enjoy the ease of making a dessert with my slow cooker peach cobbler. Rich in warm spices and flavor, tender canned peaches are covered in a buttery biscuit topping. A perfect dessert for any occasion and any season throughout the year.

A serving of peach cobbler in a white bowl with ice cream.

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

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

Slow cooker desserts are perfect for keeping your house cool in the summer, taking to family dinners and get-togethers, and filling your house with the smell of baked goods all day long. They're almost foolproof in that the slow cooker does most of the work.

A good peach cobbler is delicious any time of the year. With the added cinnamon, nutmeg, and brown sugar my peach cobbler quickly becomes a rich decadence that no one would question if you served it for Thanksgiving or Christmas.

Enjoy peach cobbler in the summer with the freshness of newly ripened peaches and a generous scoop of ice cream. But for Fall, I like to rely on canned peaches. For another take on peach cobbler, try my Easy Southern Peach Cobbler Cake, then sip on a Peach Cobbler Cocktail!

Ingredients

Peach Filling

Unsalted butter - Adds a delicious richness and helps to thicken the sauce.
Cans of peaches in fruit juice - Avoid canned peaches packed in syrup already, opt for 100% fruit juice.
Brown sugar - Helps to create that rich sweetness from the molasses.
Vanilla extract - or even almond extract or a mixture of both adds another layer of flavor and aroma.
Spices - Ground cinnamon and nutmeg give a warm and nutty flavor to this dessert.
Salt - Salt is necessary for balancing out the sweetness and enhancing flavors.

Biscuit Topping

Butter cold and grated - Cold or even frozen butter is ideal when creating light and fluffy biscuit batter.
All-purpose flour - This is the primary dry ingredient for the topping, try whole wheat flour or your favorite gluten free blend as well.
Granulated sugar - Adds sweetness to the biscuit topping.
Baking powder - Acts as a leavening agent, helping the biscuit topping to rise and become fluffy.
Salt - Salt helps to balance the sweetness
Milk - Helps to act as a binding agent for the topping. Feel free to use dairy-free milk alternatives as well.

Tools needed for this recipe

Slow Cooker
Grater - Use this to help finely shred frozen butter.

How To Make Peach Cobbler In A Slow Cooker

In a 4-quart slow cooker insert, add the melted butter, peaches, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir everything well to combine.

Peaches placed in the bottom of the slow cooker.

Combine the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the cold, grated butter and use a fork or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the mixture comes together to form a thick batter.

Drop spoonfuls of the biscuit topping over the peach mixture in the slow cooker, spreading it out as evenly as possible. Cover the slow cooker and cook on high for 3 to 4 hours or until the topping is set and cooked through. The topping should be firm and not gooey.

The dry ingredients layered on top of the peaches.

Once done, turn off the slow cooker and let it stand uncovered for 15-20 minutes to cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

How To Store Peach Cobbler

Once cooled, you can store leftover peach cobbler in an airtight container in the refrigerator for up to 4-5 days.

Freezing peach cobbler is another great option for storing beyond 4-5 days. Once cooled, store in a freezer safe airtight container for up to 3 months. Thaw frozen cobbler in the fridge overnight before enjoying.

Recipe Variations

Fresh Peaches: Substitute canned peaches with fresh peaches when they are in season. Use approximately 4 to 5 cups of sliced fresh peaches and add an extra ½ cup of fruit juice or water.
Different Fruits: You can try this recipe with different fruits like berries, apples, or mixed fruit to create varied flavors of cobbler. Adding complementary fruits to the peach cobbler as well can create a delicious but varied flavor profile as well.
Spices and Flavorings: Experiment with different spices like cardamom or ginger, and flavorings like almond extract to give a unique twist to the classic recipe.
Gluten-Free or Vegan: For specific dietary needs, substitute all-purpose flour with a gluten-free flour blend and use plant-based milk and butter.

Expert Tips and Tricks

To achieve the perfect biscuit texture, make sure to only stir in the milk until the mixture just comes together. Overmixing can lead to a dense, rather than fluffy, topping.
Keep an eye on the slow cooker during the last hour of cooking. The topping should be firm and not gooey; overcooking can dry it out, while undercooking may leave it soggy.

FAQ's

Can I use frozen peaches instead of canned peaches?

Yes! Frozen peaches are a great substitution for canned peaches. However, because of their frozen nature, you'll want to add some extra cooking time to ensure the peaches are tender before serving.

What can I serve with peach cobbler?

Warm peach cobbler pairs great with a scoop of cool vanilla ice cream, whipped cream, or a drizzle of caramel sauce.

Looking for more dessert recipes? Try these out:

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

Print Recipe

5 from 1 vote

Slow Cooker Peach Cobbler

Prep Time10

Cook Time3

Cooling Time15

Total Time3 25

Course: Dessert

Cuisine: American

Keyword: slow cooker peach cobbler

Servings: servings

Calories: 407kcal

Author: Tanya

Equipment

Slow Cooker

Ingredients

Peach Filling

3 tablespoons unsalted butter melted
2 15 oz cans of peaches in fruit juice (one drained, one undrained)
⅓ cup brown sugar packed
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt

Biscuit Topping

¼ cup butter cold and grated
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk

Instructions

In a 4-quart slow cooker insert, add the melted butter, peaches, brown sugar, vanilla extract, cinnamon, nutmeg, and salt. Stir everything well to combine.
Combine the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. Add the cold, grated butter and use a fork or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs. Stir in the milk just until the mixture comes together to form a thick batter.
Drop spoonfuls of the biscuit topping over the peach mixture in the slow
cooker, spreading it out as evenly as possible. Cover the slow cooker and cook on high for 3 to 4 hours or until the topping is set and cooked through. The topping should be firm and not gooey.
Once done, turn off the slow cooker and let it stand uncovered for 15-20 minutes to
Cool slightly before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

Notes

To achieve the perfect biscuit texture, make sure to only stir in the milk until the mixture just comes together. Overmixing can lead to a dense, rather than fluffy, topping.
Keep an eye on the slow cooker during the last hour of cooking. The topping should be firm and not gooey; overcooking can dry it out, while undercooking may leave it soggy.

Nutrition

Flavorful Braised Chicken Thighs - A Delicious Recipe!

October 1, 2023 by Tanya 6 Comments

Upgrade your dinner with flavorful braised chicken thighs, seasoned with lemon and cooked in chicken broth. Perfectly tender and packed with flavor, this dish is a straightforward yet luxurious treat for any occasion.

braised chicken thighs in white braising pan

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

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

I always search for new and delicious ways to make our weeknight dinners more exciting. This is definitely one of my favorite ways so far! This braised chicken is not only delicious but they only take about an hour to make. You can make this dish on a busy weekday or weekend, whichever your choice, to serve a delicious and comforting meal.

For this recipe, I seasoned my chicken thighs with lemon pepper seasoning and paprika. I browned the chicken on the stovetop and then finished it with potatoes, lemons, and chicken broth to make a tasty meal with a few ingredients and a little preparation. I like to serve this along with white rice.

If you like chicken thighs, try my BBQ Chicken thighs or my Smothered Chicken Recipe.

Ingredients for Braised Chicken Thighs

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

Chicken Thighs (skin-on, bone-in) - The main star of the dish, providing rich flavor and tenderness.
Lemon Pepper Seasoning and paprika - Adds zestiness and a touch of smokiness to the chicken.
Olive Oil - Used for searing the chicken and sautéing garlic, adding a layer of richness. Any neutral oil will do.
Yukon Gold Potatoes - Offer a creamy, buttery texture that complements the chicken. You can also use russet potatoes or red potatoes.
Garlic - Provides aromatic depth to the dish. Plus, I just love garlic!
Chicken Broth - Creates a flavorful base for the braising liquid. I suggest using homemade broth or a low-sodium broth.
Lemons (halved and wedges) - Adds brightness and tanginess, enhancing the overall flavor. I use the lemon wedges for garnish and presentation.
Fresh Parsley - Serves as a garnish, adding a pop of color and freshness.

ingredients for braised chicken thighs on wooden table

Tools

Paper Towels
Mixing Bowls
Oven-Safe Braiser or Dutch Oven
Tongs or Spatula
Cutting Board
Knife

How to Braise Chicken Thighs

Preheat your oven to 350°F (175°C).

Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.

seasoned chicken thighs on parchment paper

In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Place chicken thighs, skin-side down, in a pan. Cook for 4-7 minutes on each side until golden and crispy. Remove the chicken from the pot and set aside.

Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally. If the garlic starts to burn, add a Tablespoon of chicken broth to cool the pot and remove the stuck bits.

Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken.

browned chicken on top of potatoes and lemon wedges in pan

Place the pot in the oven and cook, uncovered, for 35-40 minutes until you achieve a done chicken and soft potatoes.

Remove the pot from the oven and let it rest for a few minutes before serving. Season with additional salt and pepper if desired.

Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.

close up photo of braised chicken thighs

Expert Tips

Important step: Sear chicken thighs before braising to lock in flavor and create crispy skin.
Quality Broth: Use a high-quality chicken broth for a richer, more flavorful sauce. Homemade is best, but a good store-bought option works too.
Skin-On, Bone-In: Stick with bone-in, skin-on chicken thighs for maximum flavor and juiciness. Boneless, skinless thighs can become dry.
Braising uncovered: Braise this dish, uncovered if you want the chicken skin to remain a little crispy. I know, braising usually means you cover the pot. Feel free to do so, your chicken just won't have crispy skin on top.

Flavor variations

Use chicken broth or stock as the braising liquid. You can also add a bit of wine to the braising liquid for a different flavor profile.
Add sprigs of rosemary, fresh thyme, or sage to the braising liquid for a herby touch.
Incorporate some crushed red pepper flakes or a spoonful of sriracha for a bit of heat.
For a creamy tomato dish, mix diced tomatoes and cream into the braising liquid for a richer, creamier texture.

How to store

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. When ready to enjoy, place the chicken into a hot oven to warm through.

To freeze: After cooking and cooling, put the braised chicken and potatoes in a sealed container. Keep the container in the freezer. You can store the chicken and potatoes for up to 3 months. Defrost in the refrigerator before reheating in a warm oven to piping hot.

plated chicken thighs cut to see the inside of the chicken

Side Dishes and Wine Selections

Here are some suggested side dishes.

Try Sauvignon Blanc, Pinot Grigio, Chardonnay, or light reds like Pinot Noir and Beaujolais for white wine with braised chicken thighs. These wines have a perfect balance of acidity and fruitiness.

What is the best temperature to braise chicken thighs?

The ideal oven temperature for braising chicken thighs typically ranges from 325°F to 375°F (163°C to 190°C). This temperature that should result in tender, juicy chicken thighs without drying them out.

Can I use chicken stock to braise chicken thighs?

Yes, you can use broth or stock. You can also add a bit of wine to the braising liquid for a different flavor profile.

What's the best way to achieve crispy skin on braised chicken thighs?

To get crispy skin on braised chicken, use a hot skillet with oil and let it brown before flipping. Make sure the liquid only covers about ¾ of the chicken, and braise it uncovered.

Print Recipe

4.67 from 3 votes

Flavorful Braised Chicken Thighs

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: braised chicken thighs, braised chicken thighs recipe

Servings: people

Calories: 505kcal

Author: Tanya

Ingredients

6 chicken thighs skin-on, bone-in (about 3 pounds)
1 Tablespoon lemon pepper seasoning
1 teaspoon paprika
4 Tablespoons olive oil divided
4 medium Yukon Gold potatoes cut into wedges
4 garlic cloves chopped
1 cup chicken broth
2 lemons 1 halved, the other cut into wedges
Salt and pepper to taste
Chopped Parsley for garnish

Instructions

Preheat your oven to 350°F (175°C).
Pat the chicken thighs dry with a paper towel. Rub the lemon pepper seasoning, paprika, and 2 tablespoons olive oil all over the chicken thighs, ensuring they are well-coated. Let marinate for at least 20 minutes.
In a large oven-safe braiser or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs, skin-side down, and sear for about 4-7 minutes on each side, or until they are golden and crispy. Remove the chicken from the pot and set aside.
Add the potato wedges and garlic cloves to the braiser and cook for about 1-2 minutes, stirring occasionally.
Return the chicken thighs to the pot, arranging them on top of the potatoes. Pour in the chicken broth. Squeeze the lemon halves over the top, evenly distributing the lemon juice over the chicken and potatoes. Add the lemon wedges into the braiser between the pieces of chicken.
Transfer the pot to the preheated oven and braise, uncovered, for about 35-40 minutes, or until the chicken is cooked through, and the potatoes are tender.
Remove the pot from the oven and let it rest for a few minutes before serving. Season with salt and pepper if desired.
Serve the chicken hot with a side of the braised potatoes. Garnish with parsley.

Video

Notes

Braise the chicken uncovered in the oven to ensure the chicken skin stays crispy.
I prefer to use organic, air-chilled chicken in this recipe, as it does not leak a ton of liquid into the gravy, resulting in a more flavorful dish.

Nutrition

The Easiest Air Fryer Pizza

September 27, 2023 by Tanya 21 Comments

For your next pizza night, try this easy air fryer pizza recipe! Ready to serve in 10 minutes, these personal pizzas are super delicious and easy to customize with our favorite toppings.

The cooked pizza in the air fryer basket.

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

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

It’s always a good night when it’s pizza night in our house! These pizzas made in an air fryer are simple to customize and make. They are also easy enough for kids to assist in making them.

Use my favorite No-Cook Pizza Sauce for a rich and tomatoey base, load it with some stringy mozzarella cheese, and add your favorite toppings. So easy and so delicious! Or fold these and turn them into air fryer calzones.

How to make air fryer pizza

Preheat the air fryer to 375 degrees Fahrenheit.

Meanwhile, prepare your pizza by placing pizza crust on an air fryer parchment paper liner. This makes the pizza easier to get in and out of the air fryer.

Spread over your pizza sauce.

Add the cheese, and other desired toppings.

Place the pizza in the air fryer basket. I use a air fryer rack to keep by toppings from flying all around.

The uncooked pizza in the air fryer basket.

Cook for 7-8 minutes, until the cheese has melted and browned.

The cooked pizza in the air fryer basket with a rack over the top.

Can you make the pizzas ahead of time?

These pizzas are best served straight out of the air fryer. They take minutes to prep, but if you are making your own sauce, you can make that a few days ahead of time. You can also top this pizza crusts a few hours before you are planning to cook them and keep them in the fridge.

Can you reheat pizza in an air fryer?

Yes! Reheating your pizza in an air fryer is so much better than using a microwave and way quicker than using the oven. Add it to a preheated air fryer at 320 degrees Fahrenheit and cook for 4 to 5 minutes. It will come out perfectly crispy, like it's just been made.

How to make Frozen Pizza in the Air Fryer

You can make a frozen pizza, or ready made pizza, in the air fryer. You’ll want to check the times and temperatures suggested on your pizza packaging and reduce the temperature and time suggested for conventional ovens. For example, if the frozen pizza suggests cooking at 450 degrees Fahrenheit for 10-12 minutes in a conventional oven, then I cook it at 380 degrees Fahrenheit for 8-10 minutes in my air fryer. Reducing the temperature and time for oven recipes is an air fryer tip I live by.

What other toppings can you add?

When it comes to toppings on pizzas, the possibilities are endless. I often like to set up a pizza bar with lots of different options and then everyone can make their own personal pizza. A few toppings you can use:

Pepperoni
Pineapple
Bell Peppers
Mushrooms
Ground Beef
Tomatoes
Sausage
Cooked Shredded Chicken
Bacon

Lifting away a slice of pizza from a plate.

Recipe Notes and Tips

You can use store-bought prepared crust or homemade dough for this recipe. If your homemade dough requires you to pre-bake the crust, place the prepared dough in the air fryer and cook at 400 degrees Fahrenheit for 3 minutes. Then remove the crust, place the sauce, cheese, and toppings and cook on 375 degrees for an additional 4-5 minutes until the cheese is melted and bubbly.
I place a rack over my pizza to stop the toppings from flying around. If you don’t have a rack, proceed to cook the pizza, but check halfway to see if the toppings have moved. If they have, simply place them back on the pizza and continue to cook.

More Easy Air Fryer Recipes

Print Recipe

4.50 from 6 votes

The Easiest Air Fryer Pizza

For your next pizza night you have to try this easy air fryer pizza recipe! Ready to serve in 10 minutes, these personal pizzas are super delicious and easy to customize with our favorite toppings.

Prep Time3

Cook Time7

Total Time10

Course: Main Course

Cuisine: American

Keyword: air fried pizza recipe, how to cook pizza in the air fryer

Servings: serving

Calories: 376kcal

Author: Tanya

Ingredients

6- inch pizza crust
¼ cup pizza sauce
½ cup mozzarella cheese
Desired toppings

Instructions

Preheat the air fryer to 375 degrees Fahrenheit.
Meanwhile, prepare your pizza by placing pizza crust on an air fryer parchment paper liner. Add pizza sauce, cheese, and other desired toppings to the pizza crust.
Place the pizza in the air fryer basket and cook for 7-8 minutes, until the cheese has melted and browned.

Notes

You can use store-bought prepared crust or homemade dough for this recipe. If your homemade dough requires you to pre-bake the crust, place the prepared dough in the air fryer and cook at 400 degrees Fahrenheit for 3 minutes. Then remove the crust, place the sauce, cheese, and toppings and cook on 375 degrees for an additional 4-5 minutes until the cheese is melted and bubbly.
I place an air fryer rack over my pizza to stop the toppings from flying around. If you don’t have a rack, proceed to cook the pizza but check halfway to see if the toppings have moved. If they have, simply place them back on the pizza and continue to cook.
Nutritional values are calculated with pizza sauce and mozzarella, more toppings will be additions.

Nutrition

This post was originally published on October 15, 2020. It has been updated with additional helpful tips.

Bourbon Milk Punch

September 25, 2023 by Tanya Leave a Comment

A blend of sweetness with the bold flavors of bourbon, this Bourbon Milk Punch, a New Orleans original, is the creamy spiced cocktail you've been missing!

Bourbon milk punch served with a cinnamon stick.

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

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

This creamy cocktail combines the warmth of bourbon with the richness of milk, balanced with sweet and spicy notes, creating the perfect beverage that is great served for brunch, a lazy afternoon, or a festive gathering.

Not the "punch" we're most used to that typically features an array of fruit juices and bright colors. Believe it or not, the word punch comes from the Hindi word 'panc' meaning five. Aside from the garnish, a punch recipe would consist of five ingredients.

On the lookout for other punch recipes, try my Jamaican Guinness Punch, Slow Cooker Hot Holiday Punch, Green Sherbet Punch, or my Jamaican Rum Punch Recipe. There's a punch for every season!

Ingredients

Whole Milk: The creamy base that enriches the drink, using skim or 2% milk will lessen the creaminess so I recommend using only whole milk.
Bourbon: Bourbon adds warmth and a smoky, sweet complexity to the cocktail.
Spiced Rum: Infuses the drink with a sweet and spicy note, complementing the bourbon wonderfully.
Simple Syrup: Balances the robustness of the alcohol with a touch of sweetness.
Vanilla Extract: Provides a sweet aroma and flavor, enhancing the overall flavor of the drink.
Nutmeg for Garnish: Adds a sprinkle making the drink more inviting and festive.

Tools needed for this recipe

Cocktail Shaker
Rocks Glass

How To Make Bourbon Milk Punch

Combine the bourbon, spiced rum, whole milk, simple syrup, and vanilla extract in a cocktail shaker.

Fill the shaker with ice and shake vigorously for 15-20 seconds to ensure the ingredients are well chilled and mixed.

Cocktail being shaken in a shaker glass.

Strain the cocktail into a rocks glass filled with ice.

Garnish with a sprinkle of nutmeg on top. Enjoy your bourbon milk punch responsibly.

bourbon milk punch being poured over ice.

How to serve a bourbon milk punch

Serve Bourbon Milk Punch in a chilled rocks glass over ice. It pairs wonderfully with light appetizers, or sweet and savory brunch dishes, allowing its sweet and spicy notes to shine through.

Recipe Variations

Egg Nog Bourbon Milk Punch - Spice up your holiday and replace the whole milk with eggnog and garnish with ground cinnamon.

Coconut Cream Bourbon Milk Punch - Add a touch of tropical flare and replace the milk with coconut cream.

Coffee Infused Bourbon Milk Punch - Add cold brew coffee or espresso into your cocktail for some added caffeine. The bitterness of coffee can help to mellow out the sweetness of the cocktail.

Chocolate Bourbon Milk Punch - Add some chocolate shavings to the top to garnish, rim, or line the glass with chocolate syrup. Elevate your cocktail to a dessert cocktail with the simple addition of chocolate.

FAQ's

Can I make a non alcoholic version of a bourbon milk punch?

Of course! Replace the bourbon with Spiritless Kentucky 74 (they also have a spiced version!), and the spiced rum with Ritual Rum Alternative. Enjoy all of the flavors without an ounce of alcohol.

Can I use a milk substitute in a bourbon milk punch?

Yes, other milk alternatives like soy milk, almond milk, and oat milk will all work in place of dairy milk.

Can I prepare this cocktail ahead of time?

Preparing ahead of time for a larger gathering is a great idea. Simple double or triple the recipe, mix together in a pitcher, and store in the refrigerator until you're ready to serve. Pour over ice to serve. Don't add ice to the pitcher and you'll dilute the cocktail before serving.

Notes

For a creamier texture, you can substitute the whole milk with half-and-half or heavy cream

Looking for more Bourbon recipes? Try these out:

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

Print Recipe

5 from 1 vote

Bourbon Milk Punch

A blend of sweetness with the bold flavors of bourbon, this Bourbon Milk Punch, a New Orleans original, is the creamy spiced cocktail you've been missing!

Prep Time5

Total Time5

Course: Cocktails

Cuisine: American

Keyword: bourbon milk punch

Servings: serving

Calories: 324kcal

Author: Tanya

Equipment

cocktail shaker
Rocks Glass

Ingredients

3 ounces whole milk
2 ounces bourbon
1 ounce spiced rum
½ ounce simple syrup
2 dashes vanilla extract
Nutmeg for garnish

Instructions

Combine the bourbon, spiced rum, whole milk, simple syrup, and vanilla extract in a cocktail shaker.
Fill the shaker with ice and shake vigorously for 15-20 seconds to ensure the ingredients are well chilled and mixed.
Strain the cocktail into a rocks glass filled with ice.
Garnish with a sprinkle of nutmeg on top. Enjoy your bourbon milk punch responsibly.

Notes

For a creamier texture, you can substitute the whole milk with half-and-half or heavy cream

Nutrition

Bourbon Hot Toddy

September 22, 2023 by Tanya Leave a Comment

Embrace the soothing warmth of a Bourbon Hot Toddy, the perfect drink to wind down on a chilly evening. Let the subtle hints of ginger, bourbon, and lemon gently cradle your senses, making every sip a comforting experience. Especially delicious when feeling unwell. This post is intended for an audience of 21 and over only.

A bourbon hot toddy garnished with a lemon slice and a cinnamon stick.

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

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

Besides its soothing effects, a bourbon hot toddy is also enjoyed for its great taste. The mix of sweet honey, tart lemon, and rich bourbon creates a delicious flavor. Plus, the added spices like cinnamon make it feel extra cozy, making it a favorite for holiday gatherings or quiet evenings at home.

Are warm cocktails some of your favorites? This Irish Coffee and Turtle Coffee Recipe is sure to warm you, and not just from the heat! My Holiday Mulled Wine is great for gatherings, and this Shamrock Mint Hot Chocolate is perfect for the kiddos!

Ingredients

Ginger tea bag: This provides the base flavor for our hot toddy, infusing the drink with a lovely hint of spiciness and warmth. If ginger tea is not available, black tea or chamomile tea is a good replacement.
Hot water: The essential component that binds all the flavors together, making the drink warm and soothing.
Bourbon: Adds a rich depth and smoothness to the beverage. Bourbon's caramel and vanilla notes perfectly complement the spiciness of the ginger. Any kind of Bourbon will do. I usually use Woodford Reserve. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.
Honey: A natural sweetener that not only adds a touch of sweetness but also brings out the flavors of the other ingredients. It balances the tartness of the lemon and the kick of bourbon. Use other sweeteners like maple syrup or agave nectar.
Fresh lemon juice: Balancing out the sweetness of the honey and the warmth of the bourbon and ginger.
Lemon slice and cinnamon stick for garnish: These not only make the drink visually appealing but also add an aromatic and flavorful touch. The cinnamon provides a mild spiciness and warmth, while the lemon slice enhances the freshness.

Tools needed for this recipe

Kettle
Serving mug
Spoon

How To Make A Bourbon Hot Toddy

Boil 6 ounces of water in a kettle or a pot.

In a mug, steep the ginger tea bag in the hot water for 3-5 minutes to infuse the water with the ginger flavor.

Remove the tea bag, and add bourbon, honey, and lemon juice to the mug. Stir well to ensure the honey dissolves and the ingredients are well combined.

Garnish with a lemon slice and cinnamon stick. Serve the hot toddy immediately while it is warm.

How to serve a Bourbon Hot Toddy

A cocktail such as the hot toddy evokes a warm and comforting feeling. Picture flickering candles, fluffy blankets, and the crackling of a fireplace.

Serving your hot toddy in a clear glass mug is a beautiful way to showcase this cocktails' lovely color and garnishes.

Pair your bourbon hot toddy with a light snack. Some buttery cookies, a meat and cheese board, or a slice of warm pie.

Recipe Variations

Spiced Orange Bourbon Hot Toddy - The addition of orange juice and ground cloves gives a citrusy brightness and a hint of spice.

Apple Cider Bourbon Hot Toddy - Using apple cider instead of water provides a natural sweetness and a depth of apple flavor which pairs well with bourbon.

Vanilla Maple Bourbon Hot Toddy - Swapping honey for maple syrup and adding a hint of vanilla creates a smooth, rich, and slightly woodsy flavor profile.

FAQ's

Can I replace bourbon with another alcohol?

Of course! Traditional hot toddies were made with whiskey, but rum can also be a great alternative.

Is a hot toddy good for colds?

Many people will turn to a hot toddy for relief when fighting off a cold. The warmth combined with honey, lemon, and ginger can provide relief for a sore throat and congestion.

Can I make an alcohol-free version?

Yes! Skip the bourbon, or use a zero-proof bourbon alternative like Kentucky 74 by Spiritless.

Notes

Any kind of Bourbon will do. I usually use Woodford Reserve. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.

Looking for more cocktail recipes? Try these out:

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

Print Recipe

5 from 1 vote

Bourbon Hot Toddy

Prep Time5

Total Time5

Course: Cocktails

Cuisine: American

Keyword: Bourbon Hot Toddy

Servings: Serving

Calories: 313kcal

Author: Tanya

Equipment

cocktail shaker
Serving glass

Ingredients

1 Ginger tea bag
6 ounces Hot water
3 ounces Bourbon
1 Tablespoon Mild honey
1 Tablespoon Fresh lemon juice
Lemon slice and cinnamon stick for garnish

Instructions

Boil 6 ounces of water in a kettle or a pot.
In a mug, steep the ginger tea bag in the hot water for 3-5 minutes to infuse the water with the ginger flavor.
Remove the tea bag, and add bourbon, honey, and lemon juice to the mug. Stir well to ensure the honey dissolves and the ingredients are well combined.
Garnish with a lemon slice and cinnamon stick. Serve the hot toddy immediately while it is warm.

Notes

Any kind of Bourbon will do. I usually use Woodford reserved. You can also use your favorite Tennessee whiskey. We like Uncle Nearest.

Nutrition

Salmon Marinade

September 21, 2023 by Tanya Leave a Comment

Every dish deserves a little love and attention, and this salmon marinade is no exception. Elevate your next dinner with a touch of sweetness, a hint of tang, and a burst of umami.

Baked marinated salmon that has been garnished.

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

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

Soy sauce and salmon go hand in hand, such a beautiful combination. The saltiness of the soy pairs so well with the fatty richness of the salmon. Add to that Dijon mustard, brown sugar, and garlic you have a marinade that's bursting with flavor yet simple and sophisticated.

Salmon is a great vessel for infusing flavors, try this Easy Teriyaki Salmon or this Pressure Cooker Salmon with Creamy Herb Parmesan Sauce. In a hurry? Try this easy Marinated Air Fryer Salmon or Air Fryer Salmon Bites.

Ingredients

Soy Sauce - Adds depth and saltiness. You could also use Tamari or coconut aminos for a gluten-free option.
Dijon Mustard - Provides a slight tang and complements the sweetness of the brown sugar. Try honey mustard for a sweeter flavor.
Light brown sugar - Brown sugar lends a gentle sweetness and helps to balance out the saltiness of the soy sauce. Use maple syrup or honey as another sweetener option.
Minced Garlic - Adds another layer of richness with an aromatic punch. Try minced ginger or a mixture of both for a slight spice with a zesty flavor.
Parsley or green onion - For garnish
Salmon - The best salmon is fresh salmon.

Tools needed for this recipe

Small bowl
Whisk

How To Make A Salmon Marinade

Whisk soy sauce, Dijon mustard, brown sugar, and minced garlic, in a bowl.

Whisking the marinade together in a bowl.

Pour over salmon fillets, making sure all fillets are covered. Refrigerate and marinate for 20-30 minutes.

Cook according to your preference. Garnish with parsley or green onions.

Suggested cooking times:

Air Fryer - cook at 400 degrees Fahrenheit for

Oven - cook at 425 degrees Fahrenheit for 12-15 minutes.

Grill - grill on medium-high heat for about 12-15 minutes.

How to store your salmon marinade

Storing a salmon marinade properly is crucial to preserve its freshness and prevent any contamination.

Before Mixing with Salmon:
- If you've made the marinade but haven't used it on the salmon yet, transfer it to an airtight container or a jar with a tight-fitting lid.
- Store in the refrigerator for up to 5 days.
After Mixing with Salmon:
- Do not reuse marinade that has been in contact with raw fish unless it is cooked first to kill any harmful bacteria.
- If you wish to use the marinade as a sauce or glaze, set some aside before adding the salmon.
For Longer Storage:
- You can freeze unused marinade (that hasn't touched raw fish) in ice cube trays or freezer-safe containers. Once frozen, transfer the cubes to a zip-top freezer bag.
- Frozen marinade can last for up to 3 months. Thaw in the refrigerator before using.

Choosing the right cut of salmon

Salmon comes in various cuts, and each has its distinct texture and flavor. Whether it's a meaty king salmon steak, or a delicate sockeye filet, knowing the difference can elevate your dish.

Consider the thickness of your salmon cut when marinating and adjust the marinating times accordingly. Thicker cuts will benefit from a longer marinade to soak up those flavors.

More ways to season your salmon

Salmon Seasoning - My Homemade Salmon Seasoning can be mixed up in just 5 minutes. As well as being really easy to make, it tastes better than any store-bought mix. Use this dry salmon rub immediately, or mix up a bigger batch and store some for later, when you want to add an extra punch of flavor to your favorite salmon dish.

Easy Teriyaki Salmon - All cooked in one pan, it’s ready to serve in less than 20 minutes and the rich sauce is loaded with flavor.

Homemade Fish Seasoning - Add some flavor to your fish dinners with this simple homemade fish seasoning. Made with a blend of dried spices and herbs, it’s a great addition to your pantry and so easy to make!

Homemade Blackening Seasoning - Homemade blackened seasoning is simple to make, combining smoked paprika, cayenne pepper, onion powder and garlic powder, with dried thyme & oregano. It’s really easy to make a big batch too, ready to use with a variety of meats, seafood and vegetables.

Jerk Fish - One of the best fish to jerk is snapper, as it is a large, meaty fish that takes on the flavor and grills well on the BBQ. I marinate whole fish in my homemade Jamaican jerk marinade for at least four hours for maximum flavor.

FAQ's

Can I marinate salmon overnight?

Technically you can, however, it's best to limit the time to avoid the fish from becoming too salty or the texture altering. The recommended time for marinating is 20-30 minutes.

Can I reuse leftover marinade?

It is not recommended to reuse any marinade that has touched raw fish. However, if you want to use it as a sauce, make sure to boil it for a few minutes to kill any harmful bacteria.

Can I use frozen salmon?

Yes! Thaw it properly before marinating. Also, be aware that frozen salmon can oftentimes contain more moisture and water.

How do I know when salmon is done cooking?

Salmon is done when it easily flakes with a fork. It should have a slight translucent center. Avoid overcooking as the salmon will become dry.

Notes

Fresh herbs like dill or rosemary can also be added to the marinade for an added layer of flavor.
Adjust the marinating time depending on the thickness of your salmon. Thicker cuts need a longer soak.

Looking for more mariande recipes? Try these out:

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

Print Recipe

4 from 1 vote

Salmon Marinade

Every dish deserves a little love and attention, and this salmon marinade is no exception. Elevate your next dinner with a touch of sweetness, a hint of tang, and a burst of umami.

Prep Time5

Total Time5

Course: Seasoning

Cuisine: American

Keyword: salmon marinade

Servings: servings

Calories: 51kcal

Author: Tanya

Ingredients

6 Tablespoons Soy Sauce
4 Tablespoons Dijon Mustard
2 Tablespoons Light brown sugar
½ Tablespoon Minced Garlic
Parsley or green onion for garnish
4 filets Salmon fresh

Instructions

Whisk soy sauce, Dijon mustard, brown sugar, and minced garlic, in a bowl. Pour over salmon fillets, making sure all fillets are covered. Refrigerate and marinate for 20-30 minutes.
Cook according to your preference. Garnish with parsley or green onions.

Suggested cooking times:

Air Fryer - cook at 400 degrees Fahrenheit for
Oven - cook at 425 degrees Fahrenheit for 12-15 minutes.
Grill - grill on medium-high heat for about 12-15 minutes.

Notes

Fresh herbs like dill or rosemary can also be added to the marinade for an added layer of flavor.

Adjust the marinating time depending on the thickness of your salmon. Thicker cuts need a longer soak.

Nutrition

Carolina Gold BBQ Sauce (Mustard-Based)

September 20, 2023 by Tanya 2 Comments

Carolina Gold BBQ sauce is a sweet, tangy and slightly spicy sauce that pairs perfectly with grilled meats like chicken and pork. This mustard based sauce has brown sugar and honey added for sweetness, apple cider vinegar for sourness, and seasonings.

A glass jar filled with Carolina Gold BBQ sauce, with a dish of grilled chicken set alongside.

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

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

My Carolina gold BBQ sauce recipe can be used as a marinade or dip, and also used to baste meat while it is grilling. The sauce adds great depth of flavor, elevating simple grilled meats from good to great. Try brushing some over chicken wings, the results are delicious.

Residing in North Carolina has given me the opportunity to sample a wide variety of BBQ styles. While vinegar-based BBQ will always hold a cherished spot in my heart, I have equally developed a deep affection for this mustard-based BBQ.

Carolina Gold BBQ sauce originated in South Carolina, specifically in the central and coastal regions of the state. This sauce is known for its golden hue, which is derived from its primary ingredient, yellow mustard.

I like to make my own homemade sauces and seasonings as I know exactly what I'm are putting into them and can tailor the sauce to suit my families tastes. My homemade Carolina gold BBQ sauce does not contain excessive amounts of salt or unnecessary additives.

Carolina Gold BBQ Sauce Ingredients

Here's what you will need to make the best Carolina Gold BBQ Sauce recipe:

Yellow mustard - only use yellow mustard as this is the dominant flavor in the sauce.
Apple cider vinegar - adds sourness and acidity to the sauce.
Light brown sugar and Honey - add sweetness.
Ketchup - adds depth of flavor and a touch of sweetness.
Ground mustard
Red pepper flakes
Garlic powder
Smoked paprika
Black pepper

Carolina gold bbq sauce recipe ingredients set into individual bowls.

How to make Carolina gold BBQ sauce

Whisk together all the ingredients in a medium saucepan until well combined and smooth.

A medium saucepan filled with BBQ sauce recipe ingredients.

Set the saucepan over medium heat and allow the sauce to come to a slight simmer, stirring occasionally to ensure it doesn't burn or stick to the bottom of the pan. Cook for approximately 5 minutes.

After cooking, remove the saucepan from the heat and let the sauce cool to room temperature. Serve with your favorite BBQ, try it with pulled pork or chicken wings.

A saucepan of BBQ sauce with a spoon of the sauce.

Expert Tips

These tips will help you make the best BBQ sauce you've ever tried.

The base flavor of this sauce is yellow mustard, don't be tempted to use anything other than yellow mustard or you will lose the classic Carolina gold sauce flavor.
Don't walk away from the pan when making this sauce or you risk the sugar and honey sticking and burning to the bottom of the pan. Using a non-stick pan also helps with this.
If time allows, make the sauce the day before and let it sit in the refrigerator overnight. The sauce will taste even better the next day once the flavors have had a chance to meld together.

A glass jar filled with Carolina Gold BBQ sauce, with a spoon of sauce dripping into the jar and a dish of grilled chicken set alongside.

Flavor variations!

If you don't have apple cider vinegar, white wine or sherry vinegar would be good swaps.
I like the flavor or honey in the sauce, but maple syrup would be a good substitution.
Don't like too much chili heat, then cut down or leave out the red pepper flakes.

How to serve

Use this delicious BBQ sauce as a marinade or dipping sauce. You can also use it to baste your favorite grilled meats while they are cooking. The sauce pairs well with chicken and pork, adding a tangy and slightly sweet flavor to your BBQ dishes.

Serve with your favorite BBQ, try brushed over chicken wings or a rack of baby back pork ribs. Or how about loading a bun with your favorite pulled pork and drizzling over some Carolina gold sauce - delicious!

How to store

To store: Transfer the sauce to a clean jar or a squeezable bottle. Store it in the refrigerator, it will keep for 2-3 weeks if stored properly.

FAQs

What is Carolina Gold BBQ sauce made of?

My Caroline gold sauce is made with a mixture of apple cider vinegar, yellow mustard (both liquid and ground), brown sugar and honey and added spices, including black pepper, garlic powder, smoked paprika and red pepper flakes.

What does Carolina Gold BBQ sauce taste like?

This is a creamy texture BBQ sauce where the predominant flavor is mustard. Carolina gold sauce has the perfect balance of sweet, sour and spicy flavors. The sweetness comes from the light brown sugar, balanced with the right amount of sourness from the apple cider vinegar, heat from the yellow mustard and smoky spicing from the smoked paprika and garlic powder.

If you love this sauce, you'll also like my Homemade Browning Sauce, Homemade Remoulade Sauce, Sweet Onion Dressing or my Homemade BBQ Sauce.

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

Print Recipe

5 from 1 vote

Carolina Gold BBQ Sauce

Carolina Gold BBQ sauce is a sweet, tangy and slightly spicy BBQ sauce that works a treat with grilled meats like chicken and pork.

Prep Time10

Cook Time5

Total Time15

Course: Condiment, Sauce

Cuisine: American, Southern

Keyword: best carolina gold bbq sauce recipe, carolina gold sauce

Servings: cups

Calories: 593kcal

Author: Tanya

Equipment

Medium saucepan
whisk

Ingredients

¾ cup yellow mustard
½ cup apple cider vinegar
½ cup light brown sugar
2 tablespoon honey
2 tablespoon ketchup
1 teaspoon ground mustard
1 teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon black pepper

Instructions

Whisk together all the ingredients in a medium saucepan until well combined and smooth.
Set the saucepan over medium heat and allow the sauce to come to a slight simmer, stirring occasionally to ensure it doesn't burn or stick to the bottom of the pan. Cook for approximately 5 minutes.
After cooking, remove the saucepan from the heat and let the sauce cool to room temperature. Serve with your favorite BBQ, try it with pulled pork or chicken wings.

Notes

Transfer the sauce to a clean jar or a squeezable bottle. Store it in the refrigerator, it will keep for 2-3 weeks if stored properly.
Use this sauce as a marinade, dipping sauce, or to baste your favorite grilled meats.
It pairs well with chicken and pork, adding a tangy and slightly sweet flavor to your BBQ dishes.

Nutrition

Honey Bun Cake

September 19, 2023 by Tanya Leave a Comment

Honey Bun Cake is one of my favorite easy cake recipes. I make the base of the cake using a box of yellow cake mix, then combine light brown sugar, chopped pecans and the all important flavor of ground cinnamon for the filling. Once baked, I like to top the cake with a delicious honey and vanilla glaze.

A white plate with a slice of glazed honey bun cake with honey, the whole cake in the tin and a glass of milk set alongside.

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

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

This old-fashioned honey bun cake recipe could not be any easier, only 15 minutes to prepare, then 30 minutes in the oven. A quick cool, then add the glaze and you have a delicious cake, ready to enjoy in just 1 hour. Making this the perfect sweet treat any day of the week.

I love simple cake recipes like this, full of flavor, but without too many complex instructions. Using a box of yellow cake mix really helps with this as it saves time having to weigh out a whole load of dry ingredients. You can find this recipe all over, it's a classic, but I've made a few tweaks, like adding a bit of honey to the glaze.

If you enjoyed this simple honey bun cake recipe and are looking for more quick and easy cake recipes, then try some of my favorites! My Cherry Pineapple Dump Cake, Chocolate Cola Cake, Orange Poppy Seed Bundt Cake, Mini Rum Carrot Cake, Caribbean Rum Cake, or my Jamaican Black Cake.

Honey bun cake ingredients

Here's what you will need to make the best honey bun cake:

Cake

Yellow cake mix - use any brand.
Eggs - use large sized eggs.
Vegetable oil - or any other light flavored oil.
Sour cream - or substitute Greek yogurt.

Filling

Light brown sugar - has a great molasses flavor, you can also use light muscovado sugar.
Chopped pecans - chopped extra small to add to the filling.
Ground cinnamon

Glaze

Powdered sugar
Vanilla extract - has the best flavor, a good substitution would be vanilla paste. You can use vanilla essence but I tend not to as it doesn't have the same depth of flavor.
Mild honey - a runny honey works best here.
Milk - you can use regular or low fat milk.

How to make honey bun cake

Make the cake

Preheat your oven to 350°F (175°C). While the oven is heating up, spray a 13x9-inch pan with a non-stick cooking spray to prevent the cake from sticking.

Combine the yellow cake mix, eggs, vegetable oil, and sour cream in a large mixing bowl. Beat with a hand mixer until smooth. You can also whisk by hand for about 2-3 minutes, until the batter is well mixed and smooth.

Pour half the cake batter evenly into the prepared pan, smoothing the surface with a spatula to ensure an even layer.

White bowl filled with yellow cake mix, eggs, oil and sour cream whisked together.

Yellow cake mix batter spread across the base of a rectangular cake tin.

Add the filling

In a smaller bowl, prepare the filling by mixing the brown sugar, chopped pecans, and cinnamon together until well combined. Sprinkle this mixture evenly over the batter in the pan, creating a middle layer with the filling.

White bowl filled with combination of brown sugar, chopped pecans and ground cinnamon.

Brown sugar and pecan crumb mixture spread over cake mix in a rectangular cake tin.

Add the remaining cake batter over the filling layer, spreading it evenly with a spatula to cover the filling. The batter will not cover the filling entirely.

Using a butterknife, swirl the batter and the filling to create a marbled effect. This will distribute the filling throughout the cake, creating a swirled pattern in the finished product.

Place the pan in the preheated oven and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove the cake and allow it to cool for about 15 minutes.

Cake mix batter and sugar and pecan crumb mixture swirled together in cake tin to form a marble effect.

A rectangular cake tin filled with baked honey bun cake.

Prepare the glaze

While the cake is cooling, prepare the glaze. Whisk together the powdered sugar, vanilla extract, honey, and milk in a bowl until smooth and well combined. The glaze should be pourable; if it's too thick, add a bit more milk, a teaspoon at a time, until it reaches the right consistency.

Pour the glaze evenly over the top, using a spatula to spread it out.

Allow the cake to cool completely in the pan on a wire rack. Once cooled, it is ready to be sliced and served. Enjoy your homemade honeybun cake!

A white bowl filled with vanilla and honey sugar glaze.

A rectangular cake tin filled with honey bun cake with a slice removed.

Expert Tips

These tips will help you make the best honey bun cake you've ever tried.

When making the cake batter, if you don't have an electric hand mixer, a whisk will work just as well.
The glaze should be pourable, if its too thick add a little more milk to the mixture.
I prefer to let my cake cool for a few minutes before glazing. That ensures that the glaze stays nice and thick rather than melting into the cake.
Don't be tempted to store the cake in the refrigerator or the cake will dry out too quickly.

Flavor variations!

I've used a box of yellow cake mix, but you can substitute any other color or flavor of cake mix.
Feel free to substitute other nuts in the filling, like chopped walnuts or almonds.
For added crunch sprinkle some chopped pecans over the glaze before it sets.

How to serve

This cake is delicious served slightly warm or cooled. It's the perfect treat with your favorite cup of coffee or tea, or a glass of ice cold milk.

How to store

To store: Once baked and cooled, store the cake in an airtight container on the counter top for 3-4 days. The glaze will start to seep into the cake after the first day or so.

To freeze: Once baked and cooled, cut into individual portions, wrapping each portion in plastic wrap. Then place the cake into an airtight container and store in the freezer for up to 3 months. Freezing the cake like this means you can remove individual portions at a time.

A white plate with a slice of glazed honey bun cake with honey and a glass of milk set alongside.

FAQs

What is honey bun cake?

A honey bun cake is a yellow cake with a brown sugar, pecan and ground cinnamon filling. Once baked the cake is topped with a honey and vanilla glaze.

Does honey bun cake taste of honey?

The cake and filling don't have any honey added to the mixtures. However, I add honey to the glaze to add the flavor of honey to the cake.

Is honey bun a marble cake?

Yes, I like to swirl the cake batter through the sugar and pecan filling to create a marble like effect once baked.

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

Print Recipe

5 from 1 vote

Honey Bun Cake

Honey Bun Cake is an easy cake recipe. The yellow cake base is topped with a filling of light brown sugar, chopped pecans and the all important flavor of ground cinnamon. Once baked pour over a delicious honey and vanilla glaze.

Prep Time15

Cook Time30

Cooling Time15

Total Time1

Course: Dessert

Cuisine: American

Keyword: easy cake recipe, easy honey bun cake, old-fashioned honey bun cake, simple honey bun cake

Servings:

Calories: 320kcal

Author: Tanya

Equipment

13x9-inch cake pan
Non-stick cooking spray
1 Large mixing bowl
2 Small mixing bowls
Electric hand mixer or whisk
spatula
Toothpick
Butterknife

Ingredients

Cake

13.25 oz box of yellow cake mix
4 large eggs
⅔ cup vegetable oil
8 oz sour cream

Filling

¾ cup packed light brown sugar
½ cup extra chopped pecans
1 teaspoon ground cinnamon

Glaze

1 ½ cups powdered sugar
1 teaspoon vanilla extract
½ teaspoon mild honey
2 ½ tablespoon milk

Instructions

Cake

Preheat your oven to 350°F (175°C). While the oven is heating up, spray a 13x9-inch pan with a non-stick cooking spray to prevent the cake from sticking.
Combine the yellow cake mix, eggs, vegetable oil, and sour cream in a large mixing bowl. Beat with a hand mixer until smooth. You can also whisk by hand for about 2-3 minutes, until the batter is well mixed and smooth.
Pour half the cake batter evenly into the prepared pan, smoothing the surface with a spatula to ensure an even layer.

Filling

In a smaller bowl, prepare the filling by mixing the brown sugar, chopped pecans, and cinnamon together until well combined. Sprinkle this mixture evenly over the batter in the pan, creating a middle layer with the filling.
Add the remaining cake batter over the filling layer, spreading it evenly with a spatula to cover the filling. The batter will not cover the filling entirely.
Using a butterknife, swirl the batter and the filling to create a marbled effect. This will distribute the filling throughout the cake, creating a swirled pattern in the finished product.
Place the pan in the preheated oven and bake for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs. Remove the cake and allow it to cool for about 15 minutes.

Glaze

While the cake is cooling, prepare the glaze. Whisk together the powdered sugar, vanilla extract, honey, and milk in a bowl until smooth and well combined. The glaze should be pourable; if it's too thick, add a bit more milk, a teaspoon at a time, until it reaches the right consistency.
Pour the glaze evenly over the top, using a spatula to spread it out.
Allow the cake to cool completely in the pan on a wire rack. Once cooled, it is ready to be sliced and served. Enjoy your homemade honeybun cake!

Notes

I prefer to let my cake cool for a few minutes before glazing. That ensures that the glaze stays nice and thick rather than melting into the cake.
Feel free to substitute other nuts in the filling, like chopped walnuts or almonds.

Nutrition