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Sausage Lentil Soup

This Sausage lentil soup is hearty and nutritious. With the star ingredient of Italian sausage, it is packed full of flavor and complements the sweet vegetables and rich earthy lentils. Serve with a side of crusty bread and you have a filling and delicious meal.

A bowl of sausage lentil soup garnished with some freshly chopped parsley.

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

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

I learned long ago that Italian sausage is amazing. I'll add it to pasta recipes, like this Instant Pot Ravioli. But this Sausage Lentil Soup is another recipe where the flavor shines through.

This is one of the most flavorful soup recipes you will ever have. Similar to Carrabba's version, this sausage lentil soup recipe is easy, and preparation time is minimal. Just sauté the sausage and a few veggies then add the remaining ingredients and let the soup bubble away gently on the stove.

I also like to enjoy leftover lentil soup the next day. Heat this soup and pack it in a thermos for a quick and easy lunch on the go.

If your family enjoys hearty and filling soups, try my Collard Green Soup, Oxtail Soup, Lentil Spinach Soup, Moroccan Spiced Soup, Jamaican Jerk Chicken Soup, or my Split Pea Soup with Ham.

Ingredients

Here's what you will need to make this easy sausage lentil soup recipe:

Sausage lentil soup recipe ingredients.
  • Olive oil - or any oil made for high-heat cooking will do. I usually use light-tasting olive oil, canola oil, or avocado oil.
  • Sausage - I like to use ground Italian sausage in this soup.
  • Vegetables - I use a combination of yellow onion, celery, carrots, and zucchini.
  • Garlic - use fresh garlic to flavor the soup, or jarred minced garlic.
  • Broth - I use chicken broth, but vegetable broth can work here too.
  • Lentils - you can use brown or green lentils in this soup, whatever your preference.
  • Herbs - I used dried basil and dried oregano to flavor the soup while cooking, and fresh parsley is added once the soup is cooked.
  • Diced tomatoes - put in whole can, don't drain.
  • Salt
  • Black pepper
  • Toppings - to serve stir through optional toppings of sour cream and Parmesan cheese.

Equipment needed

  • Kitchen knife
  • Cutting Board
  • Measuring cups and spoons
  • Large soup pot or Dutch oven
  • Wooden spoon

How to make Sausage Lentil Soup

Heat oil over medium-high heat in a large soup pot or Dutch oven. Add the Italian sausage and cook until it's browned, breaking up the meat as it cooks.

Add the yellow onion, celery, carrot, zucchini, and minced garlic to the pot. Stir and cook for about 3-5 minutes until the vegetables soften.

A Dutch oven filled with sauteed Italian sausage.
A Dutch oven filled with cooked Italian sausage and sauteed vegetables.

Pour in the chicken broth, add the lentils, dried basil, dried oregano, and diced tomatoes. Stir everything together to combine all the ingredients.

Cover the pot and let the soup simmer over medium-low heat for about 35-45 minutes, or until the lentils are tender, stirring occasionally.

Once the lentils are tender, add the fresh parsley and stir. Season the soup with salt and pepper to taste.

A Dutch oven filled with sausage lentil soup ingredients.
A Dutch oven filled with cooked sausage lentil soup with added fresh parsley.

Serve the soup while it’s hot, and you can top each serving with a dollop of sour cream or a sprinkle of Parmesan cheese if desired. Enjoy!

A Dutch oven filled with cooked sausage lentil soup with added fresh parsley.

Tanya's Top Tips

These tips will help you make the best sausage lentil soup you've ever tried. 

  • Proper seasoning makes a huge difference to soup, so taste the soup and add salt and black pepper before serving.
  • Soup is a great make-ahead dish, make it up the day before and store it in the refrigerator until you are ready to serve. As is the case with most soups and stews, it will taste even better the next day once the flavors have had a chance to meld together.
  • If the soup is too thick add a splash of chicken broth to loosen it.

Flavor variations

  • If you don't have ground Italian sausage, swap for any other variety of pork sausage. Or buy Italian link sausages, remove the skin from the sausage, and break it down in the pot using a wooden spoon.
  • You can swap Italian sausage for some diced pancetta, just sauté to brown the meat and render down the fat.
  • Add some fresh thyme leaves or bay leaves to the soup while it is cooking.
  • Swap fresh parsley for fresh basil.
  • Add a handful of leafy greens like spinach or kale towards the end of the cook and allow to wilt.
A bowl of sausage lentil soup garnished with some freshly chopped parsley.

What to serve with Italian Sausage Lentil Soup

I like to serve the soup with a swirl of sour cream and some shredded Parmesan cheese on top. As this is a hearty and filling bowl of soup I keep any additional side dishes simple. Serve with some crusty bread, or try my Classic Southern Cornbread Recipe, or these Easy Cornbread Muffins

How to store 

To refrigerate: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, reheat the soup on the stove-top until piping hot.

To freeze: Once cooked and cooled, place the soup into an airtight container and store it in the freezer for up to 3 months. Defrost in the refrigerator before reheating to piping hot.

A bowl of sausage lentil soup garnished with some freshly chopped parsley.

FAQs

Is lentil soup healthy?

Yes, lentils not only add great texture and bite to a soup, but they are high in fiber and protein which keeps you fuller for longer, are naturally rich in minerals, and low in fat.

What color of lentils are best for soup?

I like to use brown or green lentils in my Italian sausage lentil soup as they keep their shape well and don't break down as much as a split red lentil, or yellow split peas.

Do I need to soak lentils before making lentil soup?

No, you don't need to soak lentils. Just add them to the soup and they will soften as the soup cooks.

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

A bowl of sausage lentil soup garnished with some freshly chopped parsley.
Print Recipe
4.67 from 3 votes

Sausage Lentil Soup

Sausage lentil soup is a hearty and nutritious soup, the perfect bowl of comfort food to enjoy on cooler days.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Soup
Cuisine: American
Keyword: easy sausage lentil soup, Italian lentil soup with sausage, Italian sausage and lentil soup, lentil and sausage soup, lentil soup with sausage, sausage lentil soup
Servings: 8
Calories: 341kcal
Author: Tanya

Equipment

Ingredients

  • 1 Tablespoon olive oil
  • 1 lb ground Italian sausage
  • 1 large yellow onion chopped
  • 1 stalk celery chopped
  • 1 large carrot chopped
  • 1 medium zucchini chopped
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 cup brown or green lentils
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 28 oz can diced tomatoes undrained
  • ¼ cup fresh parsley
  • salt and pepper to taste
  • sour cream optional garnish
  • Parmesan cheese optional garnish

Instructions

  • Heat oil over medium-high heat in a large soup pot or Dutch oven. Add the Italian sausage and cook until it's browned, breaking up the meat as it cooks.
  • Add the yellow onion, celery, carrot, zucchini, and minced garlic to the pot. Stir and cook for about 3-5 minutes until the vegetables soften.
  • Pour in the chicken broth, add the lentils, dried basil, dried oregano, and diced tomatoes. Stir everything together to combine all the ingredients.
  • Cover the pot and let the soup simmer over medium-low heat for about 35-45 minutes, or until the lentils are tender, stirring occasionally.
  • Once the lentils are tender, add the fresh parsley and stir. Season the soup with salt and pepper to taste.
  • Serve the soup while it’s hot, and you can top each serving with a dollop of sour cream or a sprinkle of Parmesan cheese if desired. Enjoy!

Nutrition

Calories: 341kcal | Carbohydrates: 23g | Protein: 17g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 1516mg | Potassium: 737mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1639IU | Vitamin C: 20mg | Calcium: 87mg | Iron: 4mg

by 26 Comments

Authentic Jamaican Curry Goat Recipe

This Jamaican Curry Goat recipe is a flavorful, succulent dish made with Jamaican curry, goat pieces, and other spices. It’s a traditional Jamaican dish that you and your family will love. 

Jamaican curry goat in white bowl

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

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

I’ve shared many Jamaican recipes here on the site, and it’s about time I shared how I make one of my favorite Jamaican dishes, curry goat. Curry goat was one of the must-have items on my wedding menu (that and mannish wata a.k.a goat head soup). 

When made right, curry goat should be flavorful, the goat should be fork-tender, and it should make you feel warm all over. I use the electric pressure cooker to make my curry goat, but the stovetop works fine too. 

Although goat meat isn't too popular where I live, it should be as it's a great alternative to beef, chicken, and pork. I’m thrilled to share my method of making this Caribbean staple. 

close up photo of curry goat in white bowl

Ingredients Needed for this Recipe

  • Use vinegar to rinse goat meat before cooking, even though it's not an ingredient in the recipe.
  • Goat meat - I usually find my goat meat in International markets. It'll come fresh or frozen. If your goat meat is frozen, thaw it before using it in the recipe.
  • Spices & Seasoning - Jamaican curry powder, Ginger powder, all-purpose seasoning, allspice, and fresh thyme
  • Vegetables - onion, garlic cloves, scotch bonnet pepper, and russet potato.
  • Other ingredients - oil and water.

Tools Needed:

  • knife
  • cutting board
  • Pressure Cooker for quicker cooking, or a large pot.

How to make curry goat

Gather all your ingredients.

ingredients of Jamaican curry goat on white background

Rinse your goat pieces with water and vinegar and then pat them dry. 

Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, all spice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight. 

marinated meat in white bowl

Remove onion and garlic from goat and set aside.

2 white bowls, 1 with onions and seasonings and the other with goat with seasonings

Set an electric pressure cooker, like an Instant Pot, on high sauté. Add oil. Add goat meat and brown, about 2-3 minutes per side. I usually only brown ½ of the goat meat. This allows me to build flavor but not spend too much time browning meat.

Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened, about 4 minutes. If the onions look dry, add a little water and continue to sauté.

goat being seared in an instant pot pressure cooker
onions being sauteed in an instant pot pressure cooker

Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Please note that the water will not cover the goat before you pressure cook it.

goat in pressure cooker insert

Allow the pressure cooker to naturally release for 10 minutes, then release the remaining pressure. 

Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.

cooked curry goat in instant pot

Serve and enjoy.

curry goat with fork in white bowl

How to make Curry Goat on the Stove Top

Making curry goat on the stovetop is similar to making it in the pressure cooker. Follow the above directions except cook the goat in a large covered pot over low heat for 1.5-2 hours, until the goat is tender. Add the chopped potatoes and pepper during the last 20 minutes of cooking.

Tanya's Top Tips

  • The longer you cook curry goat, the more tender it will become. Either cook low and slow on the stove or in a slow cooker on low; or speed things up by using a pressure cooker.
  • Use Jamaican curry powder for an authentic Jamaican curry goat.
  • Wait to add salt and pepper to taste until the goat has finished cooking. Some brands of curry powder contain salt. adding salt to soon may cause the goat to be salty.

Frequently Asked Questions about Jamaican Curry Goat

Where can I buy goat?

You can typically find goat in your local International market or Caribbean market. It's usually already chopped into pieces for you.

What is the best curry to use?

For Jamaican curry goat, you need to use Jamaican curry. For store-bought options, I like to use a combination of Blue Mountain Curry and Betapac. You can also use homemade curry powder. Your goat will taste like whatever brand of curry you use.

How do I thicken my curry goat?

Once you add the chopped potatoes and allow the goat to simmer on the stovetop for 10-15 minutes, your curry will thicken a little.

What should I serve this with?

Many people like to serve this dish with rice and peas, but I prefer the goat and the gravy over a nice heap of white rice. Sauteéd Jamaican cabbage and fried dumplings also go along well with this dish.

I sure hope you love this recipe as much as we do.

Other Jamaican recipes

Jamaican curry goat in white bowl
Print Recipe
4.92 from 12 votes

Jamaican Curry Goat Recipe

This Jamaican Curry Goat recipe is a flavorful, succulent dish made with Jamaican curry, goat pieces, and other spices. It’s a traditional Jamaican dish that you and your family will love.
Prep Time15 minutes
Cook Time1 hour
Marinate4 hours
Total Time5 hours 15 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: Jamaican curry goat, Jamaican curry recipe
Servings: 6 people
Calories: 395kcal
Author: Tanya

Equipment

Ingredients

  • 3 lbs goat meat chopped into 2 inch chunks, rinsed and dried
  • 2.5 Tablespoon Jamaican curry powder separated
  • ½ teaspoon ginger powder
  • ½ teaspoon all-purpose seasoning
  • ¼ teaspoon allspice
  • 1 yellow onion chopped
  • 6 garlic cloves chopped
  • 3 sprigs fresh thyme or 1 teaspoon dried
  • 2 Tablespoon oil
  • 1 ¼ cup water
  • 1 scotch bonnet pepper
  • 1 large russet potato chopped
  • Salt and pepper to taste

Instructions

  • Rinse goat meat with vinegar and water.
  • Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.
  • Remove onion and garlic from goat and set aside.
  • Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté.
  • Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.
  • Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.

Stovetop

  • Making curry goat on the stovetop is similar to making it in the pressure cooker. Follow the above directions except cook the goat in a large covered pot over low heat for 1.5-2 hours, until the goat is tender. Add the chopped potatoes during the last 20 minutes of cooking.

Notes

  • The kind of curry you use is important to this dish. I used 2 tablespoon Blue Mountain Country Curry and ½ tablespoon Betapac. Your goat will taste like whichever curry you choose to use.
  • Scotch bonnet pepper is optional in this recipe and added whole to infuse flavor during the code. Do not add it before pressure cooking and make sure the pepper is whole with no bruises or rips. Scotch bonnet peppers are spicy. Placing it in whole allows us to get some flavor without the spice.
  • If you can’t find scotch bonnet pepper, a habanero pepper is a great substitute.

Nutrition

Calories: 395kcal | Carbohydrates: 11g | Protein: 47g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 159mg | Potassium: 882mg | Fiber: 2g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 5mg

This post was originally published on July 21, 2021. It has been updated with additional helpful information and tips.

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Cinnamon Toast

This 3 ingredient cinnamon toast recipe is such an easy yet super delicious breakfast. This method gives you the best cinnamon toast you've ever had.

A white plate of sliced cinnamon toast.

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

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

This method for cinnamon toast is a bit different then what I grew up with. That method included sprinkling brown sugar and cinnamon over buttered toast. Simple and effective, it was good...But once I stumbled upon this method, I was hooked—much props to Pioneer Woman for a detailed step-by-step of this method.

This best cinnamon toast recipe starts by making a simple flavored butter to top the toast. Add some cinnamon sugar to softened butter and spread over a slice of your favorite bread before toasting to perfection in a hot oven. Then serve for breakfast, brunch, or snack. You'll have a butter and cinnamon flavor that has been caramelized that you and your family will love.

If you enjoy a sweeter start to your day try some of my other great tasting breakfast and brunch dishes, my Air Fryer French Toast, Sweet Potato Waffles, Sweet Potato Pancakes, Cinnabon Waffles or Homemade Pumpkin Waffles recipes.

Ingredients

Here's what you will need to make this easy cinnamon toast recipe:

Cinnamon toast recipe ingredients.
  • Butter - I use unsalted butter, but salted butter can work here too.
  • Cinnamon sugar - you can use store bought or try making your cinnamon sugar.
  • Bread - I use 4 slices of sandwich bread, but use any variety of bread.

Equipment needed for this recipe

How to make cinnamon toast

Preheat your oven to 350°F (175°C).

Mix unsalted butter and cinnamon sugar in a small bowl and stir until incorporated.

A white bowl of softened butter.
A white bowl of cinnamon sugar mixed into butter.

Spread about 1 tablespoon of the cinnamon butter on one side of each slice of bread. Place the bread on a baking sheet in a single layer, buttered side up.

A tray with 2 slices of whole wheat bread topped with cinnamon sugar butter.
A tray with 2 slices of toasted whole wheat bread topped with cinnamon sugar butter.

Bake in the preheated oven for 9-10 minutes, until the bread is toasted and the sugar is caramelized.

Remove from the oven and allow it to cool for 1-2 minutes. Serve warm and enjoy.

A white plate of sliced cinnamon toast with sliced strawberries.

Tanya's Top Tips

These tips will help you make the best cinnamon toast you've ever tried. 

  • To ensure easy spreading and better blending with cinnamon sugar, use softened butter. Soften butter by leaving it at room temperature for about 1-2 hours before use.
  • We tend to eat 1 slice of toast with our meal, but feel free to enjoy 2 slices per person. 
  • Make sure you cook in a hot oven so you get that lovely caramelized cinnamon sugar butter topping.

Flavor variations!

  • If you don’t have premade cinnamon sugar, add 2 tablespoons of white granulated sugar and ½ tablespoon ground cinnamon to the butter.
  • I've used Honey wheat sandwich bread but you can use any variety of bread.
  • Add some extra spice with a pinch of ground nutmeg.
  • Add a splash of vanilla extract to the butter.
  • For a burst of citrus add some fresh orange zest.
A white plate of sliced cinnamon toast with sliced strawberries.

What to serve with cinnamon toast

Serve the toast on it's own or try some of these delicious toppings:

How to store

Make ahead: Cinnamon toast is best served warm straight from the oven. Otherwise, the toast can go soggy, and nobody will thank you for soggy toast. You can prep the cinnamon sugar or cinnamon butter ahead of time.

A white plate of sliced cinnamon toast with sliced strawberries.

FAQs

Why is my cinnamon toast soggy?

If your toast is soggy you've either added too much butter which will absorb straight into the bread rather than caramelize with the sugar. Or you have cooked the toast in too low an oven. Stick to my recipe and you won't go wrong.

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

A white plate of sliced cinnamon toast.
Print Recipe
5 from 1 vote

Cinnamon Toast

3 ingredient cinnamon toast recipe could not be any easier to prepare. Spread the bread with a cinnamon sugar flavored butter and toast in a hot oven to caramelize the top.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Bread, Breakfast
Cuisine: American
Keyword: best cinnamon toast recipe, cinnamon toast recipe, easy cinnamon toast, old fashioned cinnamon toast
Servings: 4
Calories: 191kcal
Author: Tanya

Equipment

Ingredients

  • 4 tablespoon unsalted butter softened
  • 2 tablespoon cinnamon sugar
  • 4 slices sandwich bread

Instructions

  • Preheat your oven to 350°F (175°C).
  • Mix unsalted butter and cinnamon sugar in a small bowl and stir until incorporated.
  • Spread about 1 Tablespoon of the cinnamon butter on one side of each slice of bread. Place the bread on a baking sheet in a single layer, buttered side up.
  • Bake in the preheated oven for 9-10 minutes, until the bread is toasted and the sugar is caramelized.
  • Remove from the oven and allow it to cool for 1-2 minutes. Serve warm and enjoy.

Notes

  • To ensure easy spreading and better blending with cinnamon sugar, use softened butter. Soften butter by leaving it at room temperature for about 1-2 hours before use.
  • We tend to eat 1 slice of toast with our meal, but feel free to eat 2 per person. 
  • If you don’t have premade cinnamon sugar, add 2 Tablespoons of white granulated sugar and ½ Tablespoon cinnamon to the butter.

Nutrition

Calories: 191kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 121mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 350IU | Calcium: 56mg | Iron: 1mg

by 4 Comments

Cinnamon Sugar

This cinnamon sugar is quick to whip up at home in a few easy steps. It provides the perfect ratio of cinnamon and sugar that you can use in a variety of ways.

A white bowl of mixed cinnamon sugar ingredients.

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

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

Having a batch of cinnamon sugar prepared ahead of time has been pretty much a kitchen saver for me. My youngest loves cinnamon toast, and having premade cinnamon sugar on hand is always helpful.

This "recipe" calls for 3 ingredients, rather than just cinnamon and sugar. A pinch of salt added to the mix helps brings out the flavor of the cinnamon. Feel free to skip the salt if you find that weird, but I think it makes a word of difference.

This sugar also stores well in an airtight container for several months, not that it lasts very long in my kitchen.

Once I've made a jar, I find so many uses for it, from sprinkling over my toast to stirring it through my favorite pancake, waffle, or muffin batter. Try it in my Banana Oatmeal Pancakes, Sweet Potato Pancakes or my Homemade Pumpkin Waffles.

Ingredients

Cinnamon sugar recipe ingredients set out in individual bowls.
  • Sugar - I use white granulated sugar but you can use any type of sugar for this recipe.
  • Ground cinnamon - adds a lovely warm spice flavor.
  • Kosher salt - to balance out the sweetness, but entirely optional.

Equipment needed

  • Small bowl
  • Measuring cups & spoons
  • Glass storage jar

How to make Cinnamon Sugar

Combine the granulated sugar, ground cinnamon, and kosher salt in a small bowl.

A white bowl filled with cinnamon sugar recipe ingredients.

Stir them together until they are thoroughly mixed.

A white bowl of mixed cinnamon sugar ingredients.

Sprinkle this mixture over any desired fruits, buttered toast, desserts, or breakfast items.

What is the best ratio of cinnamon and sugar?

I use a ratio of 1:4, which equates to 1 tablespoon of ground cinnamon to 4 tablespoons (¼ cup) of white granulated sugar. This ratio works best for me, but if you prefer a little more or less cinnamon, you can adjust to taste.

Tanya's Top Tips 

  • Always use fresh spices as they will give the sugar more flavor, older spices can taste stale.
  • To store the sugar so that it lasts, use a jar or container with a tight fitting lid.
A labeled jar of cinnamon sugar with cinnamon toast set alongside.

Flavor variations

  • Feel free to adjust the ratio based on your taste preferences.
  • Adding kosher salt is optional but helps balance the sweetness and bring out the flavors of the cinnamon.
  • Swap white sugar for brown sugar which has a slight caramel flavor.
  • Add in a pinch of other spices like ground cinnamon, nutmeg, or even a bit of cocoa powder.

Serving suggestions

  • Sprinkle it on toast or over your breakfast cereal.
  • Add the sugar to butter and spread over toast, or melt it over waffles or pancakes.
  • Mixed into oatmeal.
  • Great used in dessert and baking recipes, eg try adding it to my Easy Southern Peach Cobber Cake or rolling my air fryer donuts in it.
  • Add to pancake or waffle batters.
  • Sprinkle over fresh fruits like berries, stone fruits, pears, apples or bananas.
A labeled jar of cinnamon sugar with cinnamon toast set alongside.

How to store

Store the sugar in an airtight container at room temperature. It should keep well for several months.

FAQs

Is cinnamon and cinnamon sugar the same thing?

No, cinnamon is a spice, whereas cinnamon sugar combines ground cinnamon with regular white or brown sugar to form a spiced sugar.

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

A white bowl of mixed cinnamon sugar ingredients.
Print Recipe
5 from 2 votes

Cinnamon Sugar

This recipe shows you how to make cinnamon sugar at home in a few easy steps, ready to add warm cinnamon sweetness to a variety of different dishes.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment, Seasoning
Cuisine: American
Keyword: cinnamon sugar ratio, easy cinnamon sugar recipe
Servings: 5 tablespoons
Calories: 42kcal
Author: Tanya

Equipment

  • Small bowl
  • Measuring cups & spoons
  • Glass storage jar

Ingredients

  • ¼ cup white granulated sugar
  • 1 tablespoon ground cinnamon
  • pinch kosher salt

Instructions

  • Combine the granulated sugar, ground cinnamon, and kosher salt in a small bowl. Stir them together until they are thoroughly mixed.
  • Sprinkle this mixture over any desired fruits, buttered toast, desserts, or breakfast items. Enjoy 🙂

Notes

  • Store the cinnamon sugar in an airtight container at room temperature. It should keep well for several months.
  • This cinnamon sugar can be sprinkled on toast, mixed into oatmeal, or used in baking recipes, and used in fruits like apples or bananas.
  • Feel free to adjust the ratio of cinnamon to sugar based on your taste preferences.
  • Adding kosher salt is optional but helps balance the sweetness and bring out the flavors of the cinnamon.

Nutrition

Calories: 42kcal | Carbohydrates: 11g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.004g | Sodium: 8mg | Potassium: 7mg | Fiber: 1g | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 0.1mg

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Tamarind Juice Recipe

This delicious tamarind juice recipe is a family favorite. It's made by combining whole tamarind pods with water, simmering them until softened, then straining off the water and adding brown sugar and freshly squeezed lime juice to taste.

Two glasses of iced tamarind juice garnished with a slice of fresh lime.

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

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

If you love a good and refreshing drink, then this tamarind drink is it. Popular in the Caribbean, this drink is similar to lemonade, and some may argue it's even better. I like to serve it as an alternative to typical lemonade, as it has a distinct yet refreshing taste. This sweet tamarind juice drink is perfectly served over ice on a hot summer day.

Tamarind has a slightly sweet and sour flavor, which I balance by adding brown sugar and freshly squeezed lime juice for a touch of acidity. The amount of sugar and lime juice you need to add will vary depending on your tamarind pods.

If you love a good refreshing drink, try my Jamaican Style Carrot Juice or Classic Lemonade.

Why this Recipe Works

Most recipes call for soaking the tamarind in hot water to extract the flavor. Simmering the tamarind pods cuts down on the time but also retains the delicious flavor of the tamarind.

Ingredients

Here's what you will need to make tamarind juice at home:

Recipe ingredients for tamarind juice.
  • Water - use tap water if you are lucky enough to live somewhere with good water, if not use filtered water.
  • Sugar - I use brown sugar to make a simple syrup, but you can use any type of sugar for this recipe.
  • Tamarind - I use whole tamarind pods. You can also use tamarind pulp blocks, just make sure that it is 100% tamarind with no added ingredients.
  • Lime - I add fresh lime juice to add sourness and balance out the sweet brown sugar.

Equipment needed

  • Large pot
  • Measuring jug
  • Measuring cups and spoons
  • Fine sieve
  • Pitcher

How to make Tamarind Juice

Start by removing the outer husk of the tamarind pods and discard any strings attached to the pods.

Add the tamarind pods and 6 cups of water to a large pot. Bring it to a boil, then reduce the heat to medium-low and let it simmer for 10-15 minutes. The pods should be soft, and the water should be tan-colored. Remove from heat, set aside, and allow to cool.

A large pot filled with tamarind pods and water.
A large pot of cooked tamarind pods and water.

Once cool enough to handle, strain the mixture into a sieve over a large bowl.

A sieve of tamarind and water, placed over a glass jug.
A sieve of cooked tamarind pods.

Use a spoon or your hands to press the pulp and seeds to extract as much liquid as possible. Discard the seed and pulp. Set the liquid aside.

Meanwhile, in a separate small pot over medium heat, whisk together water and brown sugar and allow the mixture to come to a gentle simmer, stirring occasionally, until the brown sugar is dissolved into the water, about 5 minutes. Remove from heat and allow to cool.

A wooden spoon bruising cooked tamarind pods through a sieve to release the water.
A small pot of brown sugar and water.

Pour the liquid from the tamarinds, the brown sugar liquid, and lime juice into a pitcher. Stir to combine.

A large glass pitcher filled with tamarind juice.

Serve over ice.

Tanya's Top Tips

These tips will help you make the best tamarind juice you've ever tried. 

  • Make sure you take time to simmer the tamarind pods until they have softened as this will make it much easier to pass the tamarind flavored water through the sieve.
  • Use a spoon to push down on the tamarind pods in the sieve, extracting as much water and flavor as you can.
  • Taste the juice and adjust the flavor to suit your own palette. Add more sweetness or sour lime to taste.
  • Some tamarind is labeled sour tamarind. Don't use that in this recipe, or you'll need to add a lot of sugar to balance the taste.

Flavor variations

  • Tamarind juice is similar to lemonade and should be sweetened to your taste.
  • For a different taste, try swapping brown sugar for coconut sugar.
  • Add a little vanilla extract to the juice.
  • Make tamarind and ginger juice by adding thin slices of fresh ginger when melting the brown sugar and water. Bring to a boil, then pour the mixture through a fine sieve to remove the ginger before adding to the tamarind water.
  • Make a cocktail by adding a shot of dark rum to your tamarind juice...it's so delicious.
Two glasses of iced tamarind juice garnished with a slice of fresh lime with a pitcher of tamarind juice set alongside.

Serving suggestions

Chill the juice in the refrigerator or serve immediately over ice cubes.

How to store homemade tamarind juice?

Once made, cool and store in a pitcher in the refrigerator for up to 5 days.

FAQs

What is tamarind?

Tamarind is a tropical tree that you will find growing in Africa and Asia. The tree produces pods of fruit popular in African, Caribbean, South and Southeast Asian cuisines.

What does tamarind taste like?

When fully ripe, tamarind has a slightly sweet and sour flavor, whereas unripe fruit pods will be more sour and acidic. The sourness is close to a zesty sour lemon or lime, with a little sweetness similar to dates.

Can you drink tamarind juice daily?

Yes, due to the high fiber content of this drink, it is safe to enjoy daily.

Is tamarind juice healthy?

Yes, provided you don't overload the drink with sugar, tamarind juice is healthy as it has a high fiber content and is loaded in antioxidants.

Can you make tamarind juice from tamarind paste?

Yes, if you cannot source tamarind pods you can use tamarind paste instead. Just make sure it is 100% tamarind with no added ingredients. Heat the paste in water, then pass through a sieve before adding the rest of the ingredients.

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

Two glasses of iced tamarind juice garnished with a slice of fresh lime.
Print Recipe
5 from 1 vote

Tamarind Juice Recipe

In a few simple steps you can make tamarind juice at home by combining whole tamarind pods with water, cooking them until softened, then straining off the water and adding brown sugar and freshly squeezed lime juice to taste.
Prep Time10 minutes
Cook Time15 minutes
Cooling Time20 minutes
Total Time45 minutes
Course: Drinks
Cuisine: Caribbean, Jamaican
Keyword: best tamarind juice recipe, sweet tamarind juice
Servings: 6
Calories: 321kcal
Author: Tanya

Equipment

Ingredients

  • 8 cups water separated
  • 1 cup brown sugar adjust to taste
  • 1 lb tamarind pods
  • 2 tablespoon fresh lime juice

Instructions

  • Start by removing the outer husk of the tamarind pods and discard any strings attached to the pods.
  • In a large pot, add the tamarind pods and 6 cups of water. Bring it to a boil, then reduce the heat to medium-low and let it simmer for about 10-15 minutes. The pods should be soft, and the water should be tan colored. Remove from heat, set aside, and allow to cool.
  • Once cool enough to handle, strain the mixture into a sieve over a large bowl, pressing the pulp and seeds to extract as much liquid as possible. Discard the seed and pulp. Set the liquid aside.
  • Meanwhile, in a separate small pot over medium heat, whisk together water and brown sugar and allow the mixture to come to a gentle simmer, stirring occasionally, until the brown sugar is dissolved into the water, about 5 minutes. Remove from heat and allow to cool.
  • Pour the liquid from the tamarinds, the brown sugar liquid, and lime juice into a pitcher. Stir to combine.
  • Serve over ice.

Notes

  • Tamarind juice is similar to lemonade and should be sweetened to your taste. If you find the juice too sour, simply add a bit more sweetener, such as sugar or honey. 
  • Chill the juice in the refrigerator or serve immediately over ice cubes.

Nutrition

Calories: 321kcal | Carbohydrates: 84g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.1g | Sodium: 47mg | Potassium: 529mg | Fiber: 4g | Sugar: 65g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 97mg | Iron: 2mg

by 4 Comments

Sautéed Mushrooms (Restaurant Style)

These aren't just any sautéed mushrooms – we're talking restaurant-level sautéed perfection. Get ready to bring that fancy dining experience right to your own kitchen.

A white plate piled high with sauteed mushrooms.

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

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

I've always been a huge fan of mushrooms, so I order them as a side every time I'm at a steakhouse. Now, I've finally figured out the secret to getting those delicious Restaurant quality mushrooms.

It's all about the butter and a delicious kind of mushroom...Baby Bella. This mushroom recipe features aromatic garlic and a symphony of flavors from balsamic vinegar, kosher salt, ground thyme, and black pepper. The mushroom world is vast, and if you're feeling a bit adventurous, consider jazzing it up with Shiitake, Oyster, or even some wild Morels for an extra layer of earthiness.

Why You'll Love This Recipe

This recipe sautées the mushrooms in butter, giving them a rich and delicious flavor. Other flavor additions, like Balsamic vinegar and ground thyme bring the mushrooms over the top.

For more of my mushroom favorites, try this Mushroom Tart or these crunchy Air Fried Oyster Mushrooms!

Sauteed mushrooms in a pan.

Ingredients For Sautéed Mushrooms

  • Unsalted butter - Using butter instead of oil provides a rich and velvety base.
  • Garlic cloves - Infuse a garlic fragrance and a rich depth of flavor. Freshly minced or jarred minced garlic works great.
  • Baby Bella mushrooms - Baby Bellas are great for their earthy and robust flavor. You can typically find these pre-sliced and washed at your local grocery store.
  • Balsamic vinegar - Great for helping to deglaze the pan and adds a subtle tangy note that complements the mushroom's umami.
  • Seasonings - A tasty combination of salt, ground thyme, and black pepper helps to round out and elevate the flavors.
ingredients for sauteed mushrooms.

Tools needed for this recipe

  • Skillet & Spatula

How To Make Sautéed Mushrooms

Melt butter in a large 12-inch pan over medium heat. Add garlic and sauté for about 20 seconds. Add the mushrooms and stir to fully coat the mushrooms with the butter.

melting butter in a skillet.

Sauté the mushrooms for about 10-15 minutes, until the mushrooms soften and most of the liquid evaporates.

Sliced mushrooms placed in a pan.

Add the balsamic vinegar, kosher salt, ground thyme, and black pepper, and continue cooking for 2 minutes.

Sauteed mushrooms in a pan.

Remove from heat and serve. Enjoy.

Sauteed mushrooms in a pan.

How to store leftover mushrooms

Before storing, let your mushrooms cool to room temperature. Then, store them in an airtight container in the refrigerator. They'll stay fresh for 3-4 days.

Reheating: It's best to reheat using a skillet over medium heat to gently warm the mushrooms. Using high heat or a microwave can alter the mushroom's texture.

Recipe Variations and Customizations

  • Herb Infusion: Enhance the aromatic profile by incorporating other fresh herbs like rosemary or parsley. Toss them into the pan during the final minutes of cooking.
  • Citrus Zest: Brighten up the earthy tones with a touch of citrus zest. Lemon or orange zest adds a refreshing twist, balancing the richness of the mushrooms. Add zest to top your freshly sauteed mushrooms.
  • Splash of Wine: Elevate the sophistication by deglazing the pan with a splash of white wine instead of using balsamic vinegar. The wine imparts complexity and depth to the flavor profile.
  • Creamy Variation: Introduce a luxurious element by adding a dollop of cream or crème fraîche towards the end of cooking. This creates a velvety sauce that coats the mushrooms.
  • Spicy Kick: Infuse some heat into your dish by incorporating red pepper flakes or finely chopped chilis.
  • Cheese Topping: Before serving, sprinkle a generous amount of grated Parmesan or Pecorino cheese over the sautéed mushrooms.
Sauteed mushrooms in a pan.

What To Serve With Sauteed Mushrooms

Pairing your sautéed mushrooms with the right dish can elevate your dining experience. Here are some suggestions on what to serve alongside these mushrooms:

  1. Creamy Polenta
  2. Air Fryer Steak
  3. Creamy Mushroom and Parmesan Instant Pot Risotto
  4. Garlic Mashed Potatoes
  5. Smothered Chicken Recipe

FAQ's

What other mushroom varieties can I use for sauteing?

Consider adding Shiitake mushrooms for their earthy and chewy texture, Oyster mushrooms with a mild, anise-like flavor, or Cremini mushrooms for a richer taste. Use the delicate and trumpet-shaped Chanterelle mushrooms for a fruity note, or the crunchy Enoki mushrooms for a subtle touch. Maitake mushrooms offer a meaty texture and a robust, earthy taste, while Portobello mushrooms bring a smoky undertone. For a luxurious touch, consider the intensely earthy and nutty Morel mushrooms. Experiment with these varieties, adjusting the combination based on availability and personal preference, to create a sautéed mushroom dish that's a medley of flavors and textures.

Tanya's Top Tips

  • Make sure you melt the butter over medium heat and cook the mushrooms over medium heat. Cooking at a higher temp may burn the butter.
  • Adjust the salt and pepper to taste after cooking, as the mushrooms can absorb the seasonings differently.
  • Try using a mix of mushroom types for varied textures and flavors in this dish.

Looking for more mushroom 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!

Sauteed mushrooms in a pan.
Print Recipe
5 from 3 votes

Sautéed mushrooms (Restaurant Style)

These aren't just any sautéed mushrooms – we're talking restaurant-level sautéed perfection. Get ready to bring that fancy dining experience right to your own kitchen.
Prep Time10 minutes
Cook Time13 minutes
Total Time23 minutes
Course: Side Dish
Cuisine: American
Keyword: Sauteed mushrooms
Servings: 4 servings
Calories: 131kcal
Author: Tanya

Ingredients

  • 4 Tablespoons unsalted butter
  • 2 garlic cloves minced
  • 1 lb 16 oz baby bella mushrooms, cleaned, dried, and sliced about ¼ inch thick
  • 1 Tablespoon balsamic vinegar
  • ½ teaspoon kosher salt or to taste
  • ¼ teaspoon ground thyme
  • ⅛ teaspoon ground black pepper
  • chopped fresh herbs for garnish optional

Instructions

  • Melt butter in a large 12-inch pan over medium heat. Add garlic and sauté for about 20 seconds. Add the mushrooms and stir to fully coat the mushrooms with the butter.
  • Sauté the mushrooms for about 10-15 minutes, until the mushrooms soften and most of the liquid evaporates.
  • Add the balsamic vinegar, kosher salt, ground thyme, and black pepper, and continue cooking for 2 minutes.
  • Remove from heat and serve. Sprinkle with parsley or fresh thyme leaves if desired. Enjoy.

Notes

  • Adjust the salt and pepper to taste after cooking, as the mushrooms can absorb the seasonings differently.
  • Try using a mix of mushroom types for varied textures and flavors in this dish.

Nutrition

Serving: 1g | Calories: 131kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 304mg | Potassium: 428mg | Fiber: 2g | Sugar: 3g | Vitamin A: 353IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 0.5mg

by 4 Comments

Easy Pan Fried Fish

Looking for the freshest food, fast? Then look no further than my pan fried fish, which can be prepared, cooked and on the table in just 10 minutes. The result is deliciously crispy pan-fried fish, perfectly soft and flaky in the center, making this the ideal quick and easy mid-week dinner option.

close up of Pan fried fish in a large skillet with added slices of fresh lemon.

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

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

When it comes to easy cooking, I really don't think you can beat fish. This is one of my favorite pan-fried fish recipes, as the fish requires very little preparation and just a little seasoning.

I've kept things simple and seasoned the fish with my homemade fish seasoning, but you can use any seasoning. If you don't have fish seasoning, use sea salt and black pepper. I also recommend coating the filets in a light dusting of all-purpose flour so that you get that lovely crispy pan-fried fish texture.

If you are looking at introducing more fish into your family's diet, try some of these great-tasting recipes using various cooking methods. My Crispy Air Fryer Fish, Easy Oven Baked Fish, Whole Jerk Fish, Oven Baked Cod, or Brown Fish Stew.

Why Use This Recipe?

This recipe is perfect if you have 2-4 fish filets. You can easily season, dredge, and pan-fry the fish for a quick entree. If you need to cook more servings, I suggest another cooking method, like oven baking.

Ingredients

Here's what you will need to make the best pan-fried fish:

Pan fried fish recipe ingredients set out in individual bowls.
  • Fish - I use white fish filets with the skin removed.
  • Fish seasoning - I season the fish with my homemade fish seasoning, or you can use the seasoning of your choice.
  • Flour - coating the fish in flour not only stops it from falling apart during cooking but also adds to the flavor and gives it a crispy coating.
  • Oil - I use olive oil to fry the fish; you can use any other oil that has a high smoke point, like canola, vegetable, or avocado. You could also use Ghee if you want that butter flavor.
  • Lemon - I like to add a sprinkle of lemon juice to the fish before serving or serve the fish with a wedge of lemon.

Full measurement amounts are listed in the recipe card below.

Equipment

  • Large Skillet - I use my 12-inch stainless steel skillet. You could also use cast iron or non-stick. Please note that non-stick may not get your fish as brown.
  • Cutting Board
  • Sharp knife
  • Measuring spoons

How to pan fry fish

Lightly score the fish with a knife.

Season both sides of the fish filets with 1 teaspoon of fish seasoning.

2 white fish filets being scored with a knife.
A plate with 2 seasoned white fish filets.

In a separate bowl, add all-purpose flour and the remaining fish seasoning. Lightly dust the filets with flour, shaking off any excess. Set aside on a wire rack for 5 minutes.

Meanwhile, heat the olive oil over medium-high heat in a large skillet. Add the fish to the skillet.

2 white fish filets coated in flour and resting on a wire rack.
2 white fish filets sauteeing in a large skillet.

Cook for about 2-4 minutes on each side, or until the fish is golden and flakes easily with a fork.

2 sauteed white fish filets in a large skillet.
Pan fried fish in a large skillet with added slices of fresh lemon.

Remove the fish from the skillet and transfer to a serving plate.

2 sauteed white fish filets in a large skillet with added slices of fresh lemon.

Tanya's Top Tip for this recipe

These tips will help you make the best crispy pan fried fish you've ever tried. 

  • To stop the fish from curling while pan frying, lightly score the fish with a knife. This will help the fish lay flat in the pan while cooking, without curling. 
  • The cook time will depend on the thickness of the fish. Flip the fish when you see a golden-brown crust forming at the bottom edge of the fish.
  • If you want to check the internal temperature of the fish once it’s cooked, a probe thermometer is the easiest way to do this.

Flavor variations

  • This recipe typically uses white fish like tilapia, but would also work with sea bass, snapper, grouper, or trout.
  • I use my homemade fish seasoning, but feel free to use any seasoning you wish instead of the fish seasoning. For example, if making fish tacos, you might want to use taco seasoning.
  • For an alternative citrus twist, swap the lemon for lime.
A white plate with a pan fried filet of white fish, a serving of white rice, broccoli and a wedge of lemon.

What to serve with pan fried fish

I've served the fish with a few simple sides of steamed white rice, broccoli, and wedges of fresh lemon for that extra burst of citrus flavor. Try serving the fish with my Air Fryer Potato Fries or Air Fryer Sweet Potato Wedges alongside my Southern Cucumber Salad or Kale & Broccoli Salad.

You don't have to eat the fish filet whole, it also tastes great cut up and added to other dishes like your favorite fish tacos.

A large white plate with a close up image of a sliced piece of pan fried fish.

How to store

To refrigerate: Pan fried fish is best served warm straight from the skillet when it is at its best, as fish overcooks easily when reheated. However, if you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. To reheat fish from the fridge, place it in a preheated oven at 350°F (175°C) and bake until heated through, typically for about 10-15 minutes.

To freeze: I don't recommend freezing cooked fish; enjoy it straight from the skillet. However, if you would like to freeze it, let it cool, wrap it tightly, and store in a freezer-safe bag or container. It will last up to 3 months.

FAQs

What fish is best for pan frying?

When cooking thinner filets of white fish, go for something that has a firm texture and isn't too oily, like cod, tilapia, catfish, or halibut.

Why use flour when frying fish?

Not only does the flour help stop the fish from sticking to the skillet while it cooks, it also gives the fish added flavor absorbing some of the pan juices, as well as giving you that lovely crispy pan fried fish texture.

Can you pan fry fish without flour?

Yes, leave out the flour, or replace with a suitable gluten-free alternative if you still want to get that crispy fried fish texture.

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

close up of Pan fried fish in a large skillet with added slices of fresh lemon.
Print Recipe
5 from 3 votes

Easy Pan Fried Fish

Crispy coated filet of white fish, seasoned with fish seasoning and sauteed until crisp and golden on the outside, perfectly soft and flaky in the center.
Prep Time6 minutes
Cook Time4 minutes
Total Time10 minutes
Course: Main Course
Cuisine: American
Keyword: pan fried fish
Servings: 2
Calories: 320kcal
Author: Tanya

Equipment

Ingredients

  • 2 white fish filets (about ½ lb) thin filets, patted dry
  • 1 Tablespoon fish seasoning separated, or seasoning of your choice
  • 2 Tablespoons all purpose flour
  • 2 Tablespoons olive oil
  • sprinkle of lemon juice optional

Instructions

  • Lightly score the fish with a knife. Season both sides of the fish filets with 1 teaspoon of fish seasoning.
  • In a separate bowl, add all-purpose flour and the remaining fish seasoning. Lightly dust the filets with flour, shaking off any excess. Set aside on a wire rack for 5 minutes.
  • Meanwhile, heat the olive oil over medium-high heat in a large skillet. Add the fish to the skillet. Cook for about 2-4 minutes on each side, or until the fish is golden and flakes easily with a fork.
  • Remove the fish from the skillet and transfer to a serving plate.

Notes

  • To stop the fish from curling while pan frying, lightly score the fish with a knife. This will help the fish lay flat in the pan while cooking, without curling. 
  • Feel free to use any seasoning you wish in place of the fish seasoning.
  • The cook time will depend on the thickness of the fish. Flip the fish when you see a golden-brown crust forming at the bottom edge of the fish.

Nutrition

Calories: 320kcal | Carbohydrates: 7g | Protein: 35g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 85mg | Sodium: 89mg | Potassium: 535mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 53IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 2mg

by 2 Comments

Juicy Air Fryer Chicken Bites

These tasty air fryer chicken bites are tender inside and crispy outside. They are great for dipping, snacking, or adding to salads and rice bowls. Enjoy them as an easy and delicious main dish.

Air fryer chicken bites set on a white serving plate with a bowl of dipping sauce set alongside.

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

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

I make my air fryer chicken bites with no breading, which means they can be prepared in minutes. No need to worry the breading coming undone in the air fryer, these chicken breast chunks are coasted in blend of seasoning and dry ground spices.

This air fryer chicken bites recipe is one I cook often, as all the family enjoys it. I love that it takes no effort at all, making this the perfect tasty weekend snack option with your favorite dipping sauce. Or a great quick and easy mid-week dinner option when added to a main meal.

If you are a fan of crispy air fryer chicken, then try these great-tasting recipes: my Air Fryer Fried Chicken, Air Fryer Chicken Nuggets or my Air Fryer Chicken Wings.

A Quick Look at the Ingredients Needed

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

Here's what you will need to make crispy air fryer chicken bites:

  • Chicken: boneless, skinless chicken breast patted dry and cut into 1-inch chunks.
  • Olive oil: to help the seasoning and dry spices stick to the chunks of chicken breast.
  • Seasoning rub: coat the chicken chunks with kosher salt, coarse black pepper, paprika, garlic powder, and onion powder.
Air fryer recipe ingredients set into individual bowls.

Equipment required for this recipe

  • Air Fryer
  • Large bowl
  • Measuring spoons

How to make juicy air fryer chicken bites

Step 1: In a large bowl, toss the chicken chunks with the olive oil. Sprinkle the salt, black pepper, paprika, garlic powder, and onion powder over the chicken pieces and toss to coat evenly. Set aside to rest for 15 minutes.

Large white bowl filled with chunks of chicken breast coated in dry spices and seasoning.

Step 2: Preheat the air fryer to 360 degrees Fahrenheit (182°C).

Step 3: Arrange the chicken chunks in a single layer in the air fryer basket. Cook for 10-11 minutes, flipping halfway through, until chicken has reached an internal temperature of 165 degrees Fahrenheit (74°C).

Spiced and seasoned chunks of chicken breast laid in a single layer in an air fryer basket.

Step 4: Remove from the air fryer and rest for a few minutes before serving.

Cooked chicken chunks in an air fryer basket.

Tanya's Top Tips

These tips will help you make the juiciest air fryer chicken bites you've ever tried. 

  • Timings will vary from air fryer to air fryer. To ensure safety and proper cooking, always check that your chicken reaches an internal temperature of 165°F (74°C).
  • The best way to test the internal temperature of any meat is to use a meat thermometer.
  • Lay the chicken into the air fryer basket in a single layer to ensure an even cook. If needed, cook the chicken in batches to avoid overcrowding.
  • Always rest the chicken for a few minutes before serving. This allows the juices to be absorbed back into the chicken, resulting in juicy and tender chunks of chicken.
Close up of cooked chicken chunks in an air fryer basket.

How to store

To refrigerate: Store any leftover chicken bites in an airtight container in the refrigerator for 3-4 days. When ready to enjoy, heat up in a preheated oven or air fryer at 360F until warmed through.

To freeze: Once cooked and cooled, place any pieces of leftover chicken into an airtight container and store in the freezer for up to 3 months. As the chicken is already cooked, it can be reheated from frozen in a preheated oven at 350F for 30-40 minutes. If reheating in your air fryer, the time to cook from frozen can be cut down.

Air fryer chicken bites set on a white serving plate with a bowl of dipping sauce set alongside.

FAQs

Can you put raw chicken in an air fryer?

Yes, you can. For the best results, place the chicken into a pre-heated air fryer and always check the internal temperature of the meat to ensure it is cooked through to 165°F (74°C).

Should I put oil on chicken before air frying?

As I use chunks of raw chicken breast to make my chicken bites, I coat the chicken first in olive oil. This helps the spice blend to adhere to the chicken and provides flavor.

I hope you love these chicken bites as much as we do. If you're looking for more bit-sized ideas, try these out:

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

Cooked chicken chunks in an air fryer basket.
Print Recipe
5 from 3 votes

Juicy Air Fryer Chicken Bites

These lightly crispy and moist air fryer chicken bites are perfect alone or with your favorite dipping sauce. Eat them alone or add them to a salad or rice bowl for a great-tasting main dish.
Prep Time15 minutes
Cook Time10 minutes
Resting Time2 minutes
Total Time27 minutes
Course: Main Course, Snack
Cuisine: American
Keyword: air fryer chicken bites crispy, air fryer chicken bites no breading, air fryer chicken breast, crispy air fryer chicken
Servings: 4
Calories: 163kcal
Author: Tanya

Equipment

Ingredients

  • 1 lb boneless, skinless chicken breast patted dry and cut into 1-inch chunks
  • 1 Tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon course black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder

Instructions

  • In a large bowl, toss the chicken chunks with the olive oil. Sprinkle the salt, black pepper, paprika, garlic powder and onion powder over the chicken pieces and toss to coat evenly. Set aside to rest for 15 minutes.
  • Preheat the air fryer to 360 degrees Fahrenheit (182°C).
  • Arrange the chicken chunks in a single layer in the air fryer basket. Cook for 10-11 minutes, flipping halfway through, until chicken has reached an internal temperature of 165 degrees Fahrenheit (74°C).
  • Remove from the air fryer and rest for a few minutes before serving.

Notes

  • To ensure safety and proper cooking, always check that your chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
  • To ensure an even cook, cook the chicken in a single layer, in batches to avoid overcrowding.
  • These chicken bites can be served alone, with a dipping sauce, or as a part of a meal.

Nutrition

Calories: 163kcal | Carbohydrates: 1g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 423mg | Potassium: 434mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 159IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

by 6 Comments

Pimento Cheese

Pimento cheese is a Southern classic that brings a delightful burst of flavor to any occasion. This creamy and tangy spread, made with a combination of sharp cheddar cheese, pepper jack cheese, diced pimentos, and a blend of savory spices, is a yummy treat that can be enjoyed as a dip, sandwich spread, or even as a topping for burgers.

Pimento cheese served in a bowl next to crackers.

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

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

Once known as the pâté of the South, pimento cheese has become a staple dish at most gatherings, picnics, and parties. An appetizer that always brings you back to your childhood, enjoying mouthfuls of crackers overflowing with your grandma's pimento cheese dip. Which was always the most delicious, of course!

My recipe uses the traditional classic ingredients, but I add a bit of smoked paprika, turning even those who usually don't like pimento cheese into immediate fans.

If you're not sure what else to serve at your next party, try my Quick and Easy Beer Cheese Dip & Air Fryer Pretzel Bites. Our Pepperoni Pizza Sliders and Fried Chicken Sliders are also always a hit. Top it off with a Jamaican Rum Punch for the adults and a Green Sherbet Punch for the kids.

Pimento cheese served in a bowl next to crackers.

Ingredients for homemade pimento cheese spread

  • Extra sharp cheddar cheese - The star of the show, sharp cheddar cheese adds a bold and rich flavor to your pimento cheese. Opt for high-quality cheese for the best results.
  • Pepper jack cheese - Adding Pepper Jack cheese brings a hint of heat and a melty, spicy kick to the mix.
  • Cream Cheese - Adding cream cheese lends a velvety texture to the pimento cheese, balancing out the sharpness of the cheddar.
  • Mayonnaise - The creamy texture of mayonnaise helps bind the ingredients together, creating a smooth and spreadable consistency.
  • Jar diced pimientos - These sweet and mildly spicy red peppers provide a pop of color and contribute a unique taste that perfectly complements the cheese.
  • Worcestershire sauce - This savory and umami-rich sauce adds depth of flavor to the spread, enhancing its overall taste.
  • Spices - A flavorful combination of onion powder, ground black pepper, smoked paprika, and garlic powder.
  • For Serving - Ritz crackers or cut vegetables
Ingredients for pimento cheese

Tools needed for this recipe

  • Large Bowl
  • Cheese Grater
  • Rubber spatula or hand mixer

How To Make Pimento Cheese Dip

  1. In a large mixing bowl, combine the grated cheddar cheese, pepper jack cheese, and cream cheese. Use a spatula or a hand mixer on low speed to mix until the cheeses are well combined.
  2. Add the mayonnaise, diced pimientos, Worcestershire sauce, onion powder, ground black pepper, smoked paprika, and garlic powder into the bowl. Stir the ingredients until well incorporated.
  3. Serve immediately or chill in the refrigerator before serving.
  4. Serve with Ritz crackers or vegetables.
Mixing the pimento cheese in a bowl.

How to store pimento cheese

If you're preparing this cheese to serve at a party or family gathering, it's best not to leave it out for longer than 2 hours. This is when bacteria can start to grow. When ready to store, transfer the cheese to an airtight container or jar with a tight sealing lid.

How long can pimento cheese last in the fridge? When properly stored and in the fridge, your pimento cheese will be freshest for up to a week.

Can I freeze pimento cheese? I wouldn't recommend freezing pimento cheese. Freezing can alter the texture and consistency of the spread. Refrigerate for best results.

⭐Tanya's Top Tips⭐

  • Use the smoked paprika...the flavor is amazing. If you don't have smoked paprika, use regular paprika...but man, the smoked is my favorite.
  • I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
  • If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.

How to serve

While you can enjoy pimento cheese on just about anything. Enjoy a dollop of pimento cheese on or with any of the following tasty dishes:

Serve pimento cheese as a dip or a spread at your next party. Here are just a few ideas for dipping or spreading:

  • Ritz crackers or Seed crackers
  • Carrot sticks or Celery sticks
  • Crostini, or Crusty bread slices
  • Assorted sliced bell peppers
Pimento cheese served in a bowl next to crackers.

Popular Substitutions & Additions

We've already kicked this dip up a notch by adding pepper jack cheese, but you can make it your own with a few additions. Try any of these to level up your pimento cheese dip:

  • Diced jalapenos for heat and crunch.
  • Diced pickles for a tangy crunch.
  • Crispy Bacon for another savory and smoky element.
  • Sun Sun-dried tomatoes add sweetness and smokiness.
  • Add a hint of nuttiness with chopped toasted pecans or walnuts.

FAQ's

What are pimento peppers?

Pimento, also known as pimiento peppers, is a cherry pepper. This large, heart-shaped pepper is slightly sweeter and more aromatic than a regular red bell pepper. The peppers come in a variety of colors and heat levels, but primarily, the sweet variety is used in things like this pimento cheese or the insides of salty green olives.

My pimento cheese is separating after refrigeration; what do I do?

If you notice any separation, before serving, give the cheese a gentle stir to redistribute the ingredients and flavors throughout.

Expert Tips

  • I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
  • If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.

Looking for more dip 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!

Pimento cheese served in a bowl next to crackers.
Print Recipe
5 from 3 votes

Pimento Cheese Recipe

Pimento Cheese, a flavorful Southern staple, blends creamy, tangy, and a touch of spice in every mouthful.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Keyword: pimento cheese
Servings: 12 servings
Calories: 280kcal
Author: Tanya

Ingredients

  • 8 oz extra sharp cheddar cheese grated
  • 8 oz pepper jack cheese grated
  • 4 ounces of cream cheese softened
  • ¾ cup mayonnaise
  • 4 ounces jar diced pimientos drained
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • Ritz crackers or cut vegetables for serving

Instructions

  • In a large mixing bowl, combine the grated cheddar cheese, pepper jack cheese, and cream cheese. Use a spatula or a hand mixer on low speed to mix until the cheeses are well combined.
  • Add the mayonnaise, diced pimientos, Worcestershire sauce, onion powder, ground black pepper, smoked paprika, and garlic powder into the bowl. Stir the ingredients until well incorporated.
  • Serve immediately or chill in the refrigerator before serving.
  • Serve the Pimento Cheese with Ritz crackers or vegetables.

Notes

  • I recommend grating block cheese with the large side of a hand grater for the best taste and consistency.
  • If you prefer smoother pimento cheese, use a hand mixer to blend the cheese mixture until it reaches your desired consistency.

Nutrition

Serving: 1g | Calories: 280kcal | Carbohydrates: 2g | Protein: 10g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 364mg | Potassium: 72mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 764IU | Vitamin C: 10mg | Calcium: 287mg | Iron: 0.5mg

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Peanut Butter Cup Martini

The Peanut Butter Cup Martini expertly marries creamy peanut butter and rich chocolate flavors together, reminiscent of our favorite peanut butter cup candy. A comforting and nostalgic throwback is what truly makes it an awesome choice for any occasion. This post is for persons over the age of 21.

Finished peanut butter cup martini.

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

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

I've been working on expanding our home bar, and one of my favorite liquors we have added is peanut butter whiskey. It's sweeter than traditional whiskey and tastes exactly like peanut butter. That makes it perfect to use a peanut-flavored drink, hence this peanut butter cup martini.

This is a fun cocktail to make around Halloween and Christmas time. When everyone is enjoying their cookies and candies, you can be sipping on this indulgent drink! Plus, who doesn't love this classic combination of peanut butter and chocolate?

Add a little sweetness and warmth to your holidays with other martinis like this one. Try our Sour Apple Martini, Pecan Pie Martini, Bourbon Martini, or this Espresso Martini.

Finished peanut butter cup martini.

Ingredients for a Peanut Butter Cup Martini

  • Chocolate syrup for garnish - This isn't a requirement, but a great way to garnish your drink and make it pretty.
  • Peanut butter whiskey - I use Screwball Peanut Butter Whiskey in this recipe.
  • Whipped cream vodka - You could also use vanilla flavored vodka as well.
  • Cocoa loco - A chocolate flavored liqueur.
  • Half-and-half - You could also use heavy-cream or milk as a substiute.
peanut butter cup martini ingredients.

Tools needed for this recipe

  • Cocktail Shaker
  • Chilled Martini Glass

How To Make A Peanut Butter Martini

Garnish a martini glass with chocolate syrup on the inside.

martini glass garnished with chocolate syrup.

Fill a shaker with ice. Pour the peanut butter whiskey, cocoa loco, whipped cream vodka, and half-and-half into the shaker.

Ingredients added to the shaker cup.

Shake well for about 10-15 seconds. Strain into a chilled martini glass.

Optional: Garnish with chocolate shavings or a mini peanut butter cup.

martini being poured into the glass.

A martini made with whiskey?

A martini with whiskey? Absolutely! Martinis are traditionally made with gin or vodka, this recipe shakes things up by using peanut butter whiskey for a nutty, unique twist. It's smooth, playful, and irresistibly delicious – a perfect spin on the classic.

How to Garnish a Martini Glass with Chocolate

To garnish a martini glass with chocolate, hold the glass at an angle and use the sauce bottle to drizzle or squeeze the chocolate inside, creating swirls, zigzags, or any pattern you like. Gently rotate the glass as you apply the sauce to get an even design. Once your pattern is set, pour the martini into the glass, being careful not to disrupt the chocolate design.

How to best serve a peanut butter cup martini

Most cocktails are best served in a chilled glass. This is the same for our peanut butter cup martini. If you're planning a party, it's easier to prep the glasses with garnish first and then stick them in the freezer. Once your cocktail is served, the chocolate won't be in a hurry to melt and sink to the bottom of your glass.

And of course, don't forget a peanut butter cup candy!

Finished peanut butter cup martini.

Peanut Butter Cup Martini Recipe Variations

Delicious on its own, there are still couple ways to make this your own.

  • Garnish: Drizzle the inside of your glass with creamy peanut butter. You can also rim the glass with peanut butter and dip it in pieces of broken peanut butter cups.
  • Coffee: Coffee and chocolate go very well together. Swap out half of the cocoa liquor with a coffee-based liquor or chilled espresso.
  • Dairy Free: Create a dairy free cocktail by swapping out the half and half with plant based alternative.

FAQ's

My martini tastes too sweet/too strong, what can I do?

Balance is key in a martini. If it's too strong, reduce the amount of whiskey and increase the cream or non-alcoholic components. If it's too sweet, increase the whiskey slightly or add a dash of unsweetened cocoa powder to cut through the sweetness.

I don't have a cocktail shaker, how can I make a martini without one?

If you don’t have a cocktail shaker, you can use a mason jar with a tight lid or stir the ingredients vigorously in a glass with a long spoon. The key is to mix the ingredients thoroughly.

How can I make my peanut butter martini creamier?

To make your martini creamier, increase the amount of half-and-half. A small scoop of vanilla ice cream can also be a decadent and extra creamy addition.

Expert Tips

  • For a visually appealing garnish, you can create a swirl or zigzag pattern with the chocolate syrup inside the martini glass. This not only adds flavor but also makes the cocktail more visually appealing.
  • Cocoa Loco and Whipped Cream Vodka Substitutes: If Cocoa Loco isn't available, you can substitute it with another chocolate liqueur or even a chocolate-flavored vodka, adjusting the sweetness as necessary. You can also sub the whipped cream vodka with vanilla vodka.

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!

Finished peanut butter cup martini.
Print Recipe
5 from 1 vote

Peanut Butter Cup Martini

The Peanut Butter Cup Martini expertly marries creamy peanut butter and rich chocolate flavors together, reminiscent of our favorite peanut butter cup candy. A comforting and nostalgic throwback is what truly makes it an awesome choice for any occasion.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: peanut butter cup martini
Servings: 1 cocktail
Calories: 268kcal
Author: Tanya

Equipment

Ingredients

  • Chocolate syrup for garnish
  • 2 ounces Peanut butter whiskey
  • 1 ounce whipped cream vodka
  • 1 ounce cocoa loco
  • 1 ounce half-and-half

Instructions

  • Garnish a martini glass with chocolate syrup on the inside.
  • Fill a shaker with ice. Pour the peanut butter whiskey, cocoa loco, whipped cream vodka, and half-and-half into the shaker.
  • Shake well for about 10-15 seconds. Strain into a chilled martini glass.
  • Optional: Garnish with chocolate shavings or a mini peanut butter cup.

Notes

  • For a visually appealing garnish, you can create a swirl or zigzag pattern with the chocolate syrup inside the martini glass. This not only adds flavor but also makes the cocktail more visually appealing.
  • Cocoa Loco and Whipped Cream Vodka Substitutes: If Cocoa Loco isn't available, you can substitute it with another chocolate liqueur or even a chocolate-flavored vodka, adjusting the sweetness as necessary. You can also sub the whipped cream vodka with vanilla vodka.

Nutrition

Serving: 1g | Calories: 268kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 41mg | Potassium: 38mg | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 0.02mg