Recipe Index

Au Jus Recipe

August 14, 2023 by Tanya Leave a Comment

Au jus is a French cooking term meaning "with juice", and it refers to a simple thin gravy. I show you how to make my beef au jus recipe using beef broth, red wine, and seasoning. This deliciously savory gravy takes mere minutes to prepare but will elevate the flavor of any beef-based dish you serve it with.

A glass bowl filled with au jus with some roast beef sliders 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 is the best au jus recipe as it contains a few simple ingredients most of you will have in your stores at home. It can be prepared, cooked, and ready to serve in around 10 minutes. Yes, making a traditional au jus really is that straightforward.

This is one of my go-to mid-week recipes when I want to add an extra layer of flavor to beef-based dishes like my Roast Beef Sliders.

Homemade sauces and gravies are a great way of elevating the flavor of dishes. Try my Grandma's Giblet Gravy, Brown Gravy Recipe, Easy Gravy without Drippings, and my Gravy with Drippings.

Au jus ingredients

Here's what you'll need to make this recipe:

Unsalted butter - is best to stop the au jus becoming too salty.
Italian seasoning
Cornstarch
Onion powder
Garlic powder
Beef broth - use a good quality store-bought broth or a homemade beef broth.
Red wine - I use Cabernet Sauvignon.
Salt - taste before adding any salt, as don't want to over-season the sauce.
Fresh ground Black pepper

How to make au jus

In a small saucepan, melt the unsalted butter over medium heat. Add the Italian seasoning, cornstarch, onion powder, and garlic powder to the saucepan, stirring well for about 20 seconds.

A small saucepan with melted butter and seasoning.

Pour in the beef broth and red wine and let the mixture simmer on low heat for about 5-7 minutes, stirring occasionally, allowing the flavors to meld together. Season with salt and pepper to taste, adjusting the seasoning according to your preference.

A small saucepan filled with au jus ingredients.

Remove the saucepan from the heat. Strain the au jus to remove the Italian seasoning. Transfer to a serving container or gravy boat.

Recipe variations

While this recipe is delicious as is, switch it up a bit with any of these ideas:

For a richer flavor, consider using homemade beef broth or a high-quality store-bought version. The quality of the broth will significantly impact the taste of the finished gravy.
If you do not wish to use wine, you can substitute it with additional beef broth.
Not using wine, add a splash of Worcestershire sauce to add a touch of acidity.
Add fresh herbs like parsley, rosemary, or thyme to the sauce while it is cooking. Just remember to remove it before serving.

How to serve

This is a beef au jus recipe, so I serve it alongside beef-based dishes. It is perfect with my Boneless Roast Beef, or Air Fryer Beef Tenderloin, as part of the weekend's roast. Or try it with my Perfect Air Fryer Grilled Steak.

However, also it makes a quick and easy gravy, enhancing the flavor of simple midweek dinner dishes, like my Roast Beef Sliders.

A glass bowl filled with au jus and a roast beef slider set alongside.

How to store

Make ahead: Get ahead by making earlier in the day, or the day before, and store in the refrigerator until you are ready to warm up and serve.

To refrigerate: Once made, store in an airtight container in the refrigerator for 3 days. When ready to serve, place in a small saucepan on the stovetop to warm through.

To freeze: Once cooked and cooled, place into an airtight container and store in the freezer for up to 3 months.

FAQ's

What is au jus?

Au jus is a French term meaning "with juice". It is a light gravy made with broth, wine, and a variety of seasonings. It is served alongside meat-based dishes like beef, chicken, veal, and lamb to enhance the flavor.

What's the difference between au jus and gravy?

Au jus and gravy contain similar ingredients, however, au jus is a lot thinner than regular gravy, which is often thickened with a lot more flour or cornstarch.

Is au jus gluten-free?

Yes, this recipe is gluten-free, just ensure you use a gluten-free beef broth.

If you have tried this au jus 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

4.50 from 2 votes

Au Jus Recipe

Beef au jus recipe using beef broth, red wine and seasoning. A delicious savory gravy that takes mere minutes to prepare, but will elevate the flavor of any beef based dish you serve it with.

Prep Time5

Cook Time5

Total Time10

Course: Condiment, Sauce

Cuisine: American, French

Keyword: au jus recipe, beef au jus recipe, best au jus recipe, easy au jus, how to make au jus, traditional au jus

Servings:

Calories: 72kcal

Author: Tanya

Equipment

Small saucepan

Ingredients

2 Tablespoons unsalted butter
½ teaspoon Italian seasoning
½ teaspoon cornstarch
½ teaspoon onion powder
¼ teaspoon garlic powder
1 ½ cup beef broth
¼ cup red wine I used Cabernet Sauvignon
salt and pepper to taste

Instructions

In a small saucepan, melt the unsalted butter over medium heat.
Add the Italian seasoning, cornstarch, onion powder, and garlic powder to the saucepan, stirring well for about 20 seconds.
Pour in the beef broth and red wine and let the mixture simmer on low heat for about 5-7 minutes, stirring occasionally, allowing the flavors to meld together.
Season the au jus with salt and pepper to taste, adjusting the seasoning according to your preference.
Remove the saucepan from the heat. Strain the au jus to remove the Italian seasoning.
Transfer the au jus to a serving container or gravy boat.

Notes

For a richer flavor, consider using homemade beef broth or a high-quality store-bought version. The quality of the broth will significantly impact the taste of the au jus.
If you do not wish to use wine, you can substitute it with additional beef broth.

Nutrition

Sweet Potato Pancakes

August 10, 2023 by Tanya Leave a Comment

These Sweet Potato Pancakes are a delicious take on regular pancakes. To a basic pancake batter, I add mashed sweet potatoes, brown sugar, and the warming flavor of pumpkin pie spice. The result is these light and fluffy pancakes that are utterly delicious.

A stack of sweet potato pancakes on a black plate with a jug of maple syrup served 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.

When the weekend rolls around, I like to take a little more time over breakfast, and these fluffy sweet potato pancakes are the perfect addition to the family breakfast table. This is a very easy sweet potato pancakes recipe and hands-on preparation time is minimal.

As sweet potatoes are naturally sweet, there's no need to add excessive sugar to the pancake batter. I add only 2 tablespoons of brown sugar to the batter, which makes 6 pancakes.

When I'm ready to serve, I like a sprinkle of powdered sugar and maple syrup. But if time allows, then I love to top my pancakes with a spoon or two of my Blueberry Compote!

If your family love pancakes as much as mine do, try some of our favorite breakfast recipes, including my Banana Oatmeal Pancakes, Sheet Pan Pancakes, Dutch Baby Pancakes, or these Quick & Easy Jamaican Banana Fritters.

Ingredients

Here's what you will need to make the recipe:

Dry ingredients: All-purpose flour, Baking powder, Kosher Salt, Pumpkin pie spice
Wet ingredients: Milk (I use 2%, but any kind would work), Eggs (lightly beaten), melted unsalted butter, brown sugar, vanilla extract
Mashed sweet potato - I like to microwave my sweet potatoes, remove the skin, and then mash them. You can also bake them, air fry them, or even slow cook them. You can also purchase sweet potato puree, just make sure it doesn't have any added sugar.
Cooking spray

Sweet potato pancakes recipe ingredients.

Equipment

Large Mixing Bowl: This will be used for mixing the dry ingredients, such as the flour, baking powder, salt, and pumpkin pie spice.
Medium Mixing Bowl: For whisking together the wet ingredients - milk, eggs, butter, brown sugar, vanilla extract, and mashed sweet potato.
Whisk: To combine ingredients in both the wet and dry mixtures, ensuring a smooth consistency.
Skillet or Griddle: For cooking the pancakes.
Spatula: For flipping the pancakes and ensuring they cook evenly on both sides.
Measuring Cups and Spoons: You'll need these to measure out your ingredients correctly, including the flour, baking powder, salt, pumpkin pie spice, milk, butter, brown sugar, vanilla extract, and mashed sweet potato.
Ladle or Cup: For pouring the pancake batter onto the skillet. This will help you get even portions and nicely shaped pancakes.

How to make sweet potato pancakes

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice until well combined. Set aside.

A large mixing bowl filled with flour, baking powder, salt and pumpkin pie spice.

Whisk the milk, eggs, melted butter, brown sugar, and vanilla extract in a separate bowl until smooth.

Add the mashed sweet potato and whisk. You will have bits of sweet potato in the mixture.

A glass bowl filled with milk, eggs, sweet potato, melted butter, brown sugar and vanilla extract.

Gradually pour the wet mixture into the dry ingredients, stirring gently. Mix just until the batter is combined; be careful not to over-mix. Allow the mixture to sit for 20 minutes.

A large mixing bowl filled with sweet potato pancake batter.

Preheat a skillet or griddle over medium heat and lightly grease it with cooking spray. Pour about ¼ cup portions of the batter onto the skillet for each pancake. Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes.

Flip and cook for 1-2 minutes on the other side or until golden brown and cooked through. Remove the pancakes from the griddle and keep them warm.

Two sweet potato pancakes on a non-stick skillet.

Continue with the remaining batter. Serve the sweet potato pancakes warm with toppings such as maple syrup, butter, or a sprinkle of powdered sugar.

A plate topped with 3 sweet potato pancakes, with a cup of coffee and small dish of butter set alongside.

Tanya's Top Tips

These tips will help you make the best sweet potato pancakes you've ever tried.

Allowing your batter to sit for 20 minutes before pouring on the griddle will make your pancakes airy and fluffy.
If the batter seems too thick or thin, adjust by adding a touch more milk or flour respectively to achieve the desired consistency. The ideal batter should be pourable but not overly runny.
Grease the griddle or pan between each batch of pancakes. That will allow the pancakes to brown more evenly on all batches.
When I have leftover sweet potato, I mash it and store it in an airtight bag in the freezer. Ready to whip up a batch of these pancakes at a later date.

Flavor variations!

For an extra flavor boost, add a handful of chopped nuts or dried fruit to the batter before cooking. They'll complement the rich sweetness of the sweet potato beautifully.
Stir some milk or dark chocolate chips through the batter just before cooking.
I've added pumpkin pie spice, but you could substitute it with other ground spices like cinnamon, ginger, or nutmeg, or try an apple pie spice blend.
This recipe would also work with smashed squash or pumpkin.

A stack of sweet potato pancakes on a black plate, being dusted with icing sugar, and with a jug of maple syrup served alongside.

What to serve with sweet potato pancakes

A stack of sweet potato pancakes makes the perfect breakfast or brunch dish. However, I'd also be happy with a warm pancake with my favorite cup of coffee as a mid-afternoon pick-me-up.

When it comes to topping your pancakes, you can be as creative as you wish. Here are some suggestions for toppings:

Cinnamon Butter
Maple syrup, runny honey or a sprinkle of powdered sugar
Fresh berries
Sliced bananas
Slices of cinnamon-stewed apples
Fried apples

A stack of sweet potato pancakes with a jug of maple syrup being poured over.

How to store

To refrigerate: Once cooked and cooled, leftover pancakes can be stored in an airtight container in the refrigerator for 4-5 days. When ready to enjoy, place in the microwave for 30 seconds to warm through.

To freeze: Once cooked and cooled, place the pancakes into a Ziploc bag or airtight container and store in the freezer for up to 3 months. Defrost before reheating in the microwave.

Make ahead: Make the pancake batter earlier in the day, then store in the refrigerator until you are ready to cook the pancakes.

A stack of sweet potato pancakes on a black plate with a section of pancake cut out.

FAQs

Why are my pancakes dense and heavy?

If your pancakes are dense, you have probably been too heavy-handed when mixing the pancake batter. Only mix the batter till it comes together, then set aside to rest.

You may also have used too much flour, and as a result the pancake batter is too thick.

Are sweet potato pancakes healthy?

These pancakes are sweetened with sweet potato, which means I use less brown sugar in the pancake batter than regular pancakes. However, the recipe can be adapted, and you can leave the brown sugar out of the pancake batter if you prefer a lower-sugar pancake.

To further reduce sugar, watch the toppings you add and go with Greek yogurt and fresh berries.

If you have tried this sweet potato pancakes 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

Sweet Potato Pancakes

These Sweet Potato Pancakes are a delicious take on regular pancakes. To a basic pancake batter add mashed sweet potatoes, brown sugar and the warming flavor of pumpkin pie spice. The result are these light and fluffy pancakes that are utterly delicious.

Prep Time25

Cook Time5

Total Time30

Course: Dessert

Cuisine: American

Keyword: fluffy sweet potato pancakes, sweet potato pancakes recipe

Servings:

Calories: 255kcal

Author: Tanya

Equipment

Large mixing bowl
Medium mixing bowl
whisk
Skillet or griddle
spatula
Measuring cups and spoons
Ladle or cup

Ingredients

1 ½ cup all purpose flour
1 Tablespoon baking powder
1 teaspoom salt
1 teaspoon pumpkin pie spice
1 cup milk
2 large eggs lightly beaten
2 Tablespoons unsalted butter melted and cooled
2 Tablespoons packed brown sugar
1 teaspoon vanilla extract
1 cup mashed sweet potato
cooking spray

Instructions

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice until well combined. Set aside.
In a separate bowl, whisk the milk, eggs, melted butter, brown sugar, and vanilla extract until smooth. Add the mashed sweet potato and whisk. You will have bits of sweet potato in the mixture.
Gradually pour the wet mixture into the dry ingredients, stirring gently. Mix just until the batter is combined; be careful not to over mix.
Allow the mixture to sit for 20 minutes.
Preheat a skillet or griddle over medium heat and lightly grease it with cooking spray. Pour about ¼ cup portions of the batter onto the skillet for each pancake.
Cook the pancakes until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes on the other side or until they are golden brown and cooked through.
Remove the pancakes from the griddle and keep them warm. Continue with the remaining batter. Serve the sweet potato pancakes warm with toppings such as maple syrup, butter, or a sprinkle of powdered sugar.

Notes

Allowing your batter to sit for 20 minutes before pouring on the griddle will allow your pancakes to be airy and fluffy.
For an extra flavor boost, add a handful of chopped nuts or dried fruit to the batter before cooking. They'll complement the rich sweetness of the sweet potato beautifully.
If the batter seems too thick or thin, adjust by adding a touch more milk or flour respectively to achieve the desired consistency. The ideal batter should be pourable but not overly runny.

Nutrition

Pecan Pie Martini

August 7, 2023 by Tanya Leave a Comment

Our pecan pie martini is a perfect blend of nutty and sweet flavors making this cocktail an ideal choice for cozy evenings, holiday events, or simply treating yourself to a sophisticated dessert cocktail. This post is intended for an audience of 21 and over only.

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.

If you love a cozy and sweet cocktail then our pecan pie martini is right up your alley! Cognac is a style of brandy that is produced in the Cognac region of France. Hennessy produces some of the best cognacs, which work so well in this pecan pie martini.

Easy to craft by adding the ingredients to a cocktail shaker over ice, giving it a good shake, then pouring into your brown sugar and crushed pecan rimmed martini glass.

My dear husband, who was a bartender for many years, developed this recipe. I was the taste tester and I loved it. Now, it goes on rotation as one of our favorite dessert cocktails for the Fall.

If you enjoy sipping on warm and classy cocktails then try my Bourbon Martini, Hennessy Sidecar Recipe, Peach Cobbler Cocktail, Irish Coffee, or Espresso Martini.

Ingredients

Here's what you'll need to bring this sweet cocktail to life:

Hennessey - I use Hennessy Cognac or a similar high-quality cognac.
Pecan liqueur - I used Evangeline's Praline Pecan Liqueur.
Baileys Irish Cream - or a similar Irish cream liqueur.
Simple syrup - prepare your own easy simple syrup.
Garnish for rimming the glass - I use a combination of brown sugar and crushed pecans.

Tools needed for this recipe

Cocktail Shaker
Martini Glass

How To Make A Pecan Pie Martini

Begin by preparing the glass: On a small plate, spread a layer of brown sugar and crushed pecans. Take the rim of your martini glass and dip it in a little bit of simple syrup and then into the brown sugar and crushed pecans, coating the rim. Set the glass aside.

A martini glass rimmed with brown sugar and crushed pecans.

In a cocktail shaker, combine Hennessey, Pecan liqueur, Baileys Irish Cream, and simple syrup. Add a handful of ice cubes to the shaker.

Close the shaker tightly and shake vigorously for about 15 seconds, allowing the ingredients to mix and chill.

Pouring the mixed cocktail into the martini glass.

Grab your prepared martini glass and strain the cocktail into it, careful not to disturb the rim. Serve and enjoy.

Perfect Pairings

Balance the sweet flavors of a pecan pie martini with some delicious savory appetizers.

To enhance the sweet nutty flavors pair your cocktail with any of these sweet treats.

Flavor Variations

Pumpkin Spice Pecan Pie Martini: Embrace the fall spirit by adding a splash of pumpkin spice liqueur, infusing the martini with cozy autumn flavors.

Maple Pecan Pie Martini: Add a dash of pure maple syrup to infuse a rich, caramelized maple flavor into your martini.

Chocolate Pecan Pie Martini: Introduce a chocolate element by drizzling chocolate syrup into the shaker, creating a blend of chocolate and pecan flavors.

You can also use brown sugar syrup instead of the simple syrup for more depth.

Expert Tips

Chill everything: Ensure your cocktail shaker, glass, and ingredients are chilled for the best experience.
Adjust the sweetness: If your cocktail is too sweet for your liking, adjust the amount of simple syrup.
Creative garnishes: Toasted or candied pecans are great garnish options. You can also try chocolate shavings, a sprinkle of nutmeg, a dollop of whipped cream, or caramel drizzle.
No shaker no problem: If you don’t have a shaker, you can simply combine all of the ingredients in a glass filled with ice and stir until well combined.

FAQ's

What if I don't have pecan liqueur?

The pecan liqueur provides that distinct pecan pie flavor, so splurging to get some is worth it! Amaretto or Frangelico (hazelnut liqueur) could both be viable replacements for pecan as they have a similar nutty flavor.

Can I make a non-alcoholic pecan pie martini?

Yes! To create a non-alcoholic version, you can substitute the Hennessey with non-alcoholic whiskey or apple cider, use a pecan-flavored syrup in place of Pecan liqueur, and omit the Baileys Irish Cream. The result will still capture the essence of pecan pie.

A prepared and served pecan pie martini.

Notes

A martini typically contains gin or vodka. We subbed that for a cognac. If using vodka, go for a sweeter kind, like whipped cream or vanilla.

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

Pecan Pie Martini

Prep Time5

Total Time5

Course: Cocktails

Cuisine: American

Keyword: pecan pie martini

Servings: drinks

Calories: 215kcal

Author: Tanya

Equipment

cocktail shaker
Martini glass

Ingredients

2 ounces Hennessey
1 ounce Pecan liqueur
½ ounce Baileys Irish Cream
½ ounce Simple syrup

For rimming the glass:

Brown sugar
Crushed pecans

Instructions

Begin by preparing the glass: On a small plate, spread a layer of brown sugar and crushed pecans. Take the rim of your martini glass and dip it in a little bit of simple syrup and then into the brown sugar and crushed pecans, coating the rim. Set the glass aside.
In a cocktail shaker, combine Hennessey, Pecan liqueur, Baileys Irish Cream, and simple syrup. Add a handful of ice cubes to the shaker.
Close the shaker tightly and shake vigorously for about 15 seconds, allowing the ingredients to mix and chill.
Grab your prepared martini glass and strain the cocktail into it, careful not to disturb the rim. Serve and enjoy.

Notes

A martini typically contains gin or vodka. We subbed that for a cognac. If using vodka, go for a sweeter kind, like whipped cream or vanilla.

Nutrition

Bacon Vinaigrette

August 3, 2023 by Tanya 2 Comments

Add an extra depth of flavor to your favorite green salads with this simple Bacon Vinaigrette recipe. I render the bacon fat, then combine it with apple cider vinegar, maple syrup, and Dijon mustard, for a delicious bacon salad dressing that is out of this world!

A glass jar filled with warm bacon vinaigrette.

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 enjoy whipping up a good and delicious dressing to go over my salads. I've been exploring hot dressings, and this bacon dressing has got to be one of my favorites. In my Collard Green Salad, this easy bacon vinaigrette is my go-to.

This easy bacon dressing can be made in minutes and can be storef for up to 5 days in the refrigerator; ready to add a punch of flavor to any dish.

This is a salad dressing that is best served warm, so pour over some freshly boiled potatoes, or steamed Brussels sprouts. It would also work as a treat with grilled steak or chicken; the options are endless.

I've cooked strips of bacon to make the dressing, adding the chopped bacon pieces back into the vinaigrette. However, if you happen to be cooking bacon for another dish, you could also use leftover bacon fat to make this bacon vinaigrette, and you'd get a very similar result.

Ingredients

Bacon - I use thick-cut bacon, chopped into 1-inch pieces. Any pork bacon will work, though.
Shallot - has a great mild flavor.
Garlic
Apple cider vinegar
Dijon mustard
Maple syrup
Salt - the amount you need to add will depend on the saltiness of the bacon, so add to taste.
Black pepper

Tools needed for this recipe

Skillet
Glass jar with a lid, or similar airtight container

How to make bacon vinaigrette

Cook the bacon slices in a large skillet over medium heat until crispy, about 8 to 10 minutes.

Remove the bacon with a slotted spoon and drain on a paper towel. Set aside.

A large skilled with chopped cooked bacon

Add the chopped shallot and garlic to the pan with the bacon fat. Sauté over medium heat until the shallot and garlic are softened and aromatic but not browned, about 1 minute.

Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.

Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.

A large skillet, filled with warm bacon fat, shallot, garlic, apple cider vinegar, Dijon mustard and maple syrup.

Chop the cooled bacon into small bits.

Stir the bacon bits into the vinaigrette.

A chopping board of cooked, chopped bacon pieces, with a large kitchen knife set alongside.

A large skillet of warm vinaigrette with chopped bacon being whisked in.

Bacon vinaigrette recipe variations

While this recipe is delicious as is, switch it up a bit with any of these ideas:

If you don't have shallots, a milder red onion would be a good swap.
Apple cider vinegar works well with the bacon, but white wine vinegar would also work in this salad dressing.
Dijon mustard is ideal as it has a milder flavor. Wholegrain mustard would be a suitable swap but don't be tempted to use yellow mustard as it is too overpowering.
Swap maple syrup for runny honey or agave syrup.
Add some freshly chopped parsley along with the bacon pieces.

How to serve bacon vinaigrette

Remember, bacon vinaigrette is a warm dressing, so use it in salads with heartier leafy greens, like spinach, kale, or try it in my Collard Green Salad.

It would also work really well in a warm potato salad, in place of the more usual mayonnaise based dressing. On try pouring it warm over some steamed Brussels sprouts.

For an intensely savory flavor, swap the red wine vinaigrette for this bacon vinaigrette, in my Shrimp & Bacon Spinach Salad recipe.

Notes

Don't be tempted to add the shallots and garlic to the dressing without cooking a little first. Lightly sautéing them in the bacon fat allows their flavor to mellow.
Bacon can be salty, so take care when seasoning the vinaigrette and taste it first before adding the salt.
This bacon vinaigrette can be stored in the fridge. Please note that it will solidify in the fridge, but you can return it to liquid consistency by warming it slightly.

FAQ's

What is bacon dressing made with?

Vinaigrette is made by combining oil with vinegar. For this bacon dressing, I've combined hot rendered bacon fat, with apple cider vinegar for sharp sourness and a touch of maple syrup to balance it out. I also add Dijon mustard, which adds flavor and gives the dressing a creamy texture.

How long can you store bacon vinaigrette?

Once cooled, store the vinaigrette in a jar or airtight container in the refrigerator for up to 5 days. When ready to use, warm the dressing up and allow the bacon fat to melt before serving.

If you have tried this bacon vinaigrette 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 2 votes

Bacon Vinaigrette

Add an extra depth of flavor to your favorite green salads with this simple Bacon Vinaigrette recipe. I render the bacon fat, then combine it with apple cider vinegar, maple syrup and Dijon mustard, for a salad dressing that is out of this world!

Prep Time5

Cook Time12

Total Time17

Course: Condiment, Sauce, Seasoning

Cuisine: American, French

Keyword: easy bacon vinaigrette, simple bacon vinaigrette dressing

Servings: (yields ½ cup dressing)

Calories: 117kcal

Author: Tanya

Ingredients

4 slices thick-cut bacon chopped into 1-inch pieces
1 small shallot finely chopped (about ¼ cup)
2 cloves garlic finely chopped
¼ cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup
salt and black pepper to taste

Instructions

Cook the bacon slices in a large skillet over medium heat until crispy, about 8 to 10 minutes.
Remove the bacon with a slotted spoon and drain on a paper towel. Set aside.
Add the chopped shallot and garlic to the pan with the bacon fat. Sauté over medium heat until the shallot and garlic are softened and aromatic but not browned, about 1 minute.
Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.
Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.
Chop the cooled bacon into small bits. Stir the bacon bits into the vinaigrette.

Notes

This bacon vinaigrette can be stored in the fridge. Please note that it will solidify in the fridge, but you can return it to liquid consistency by warming it slightly.

Remember, bacon vinaigrette is a warm dressing. Use it in salads with heartier greens, like spinach, kale, or collard green salads.

Nutrition

Collard Green Salad

August 3, 2023 by Tanya Leave a Comment

Collard Green Salad with Bacon Vinaigrette is a salad that explodes with flavor. This simple collard greens salad is perfectly balanced, the bitter green collards are married with sharp red onion, sweet carrots and salty feta cheese, before being dressed in the most delicious bacon salad dressing.

A white plate of fresh collard green salad with a bowl of bacon vinaigrette 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.

I love the flavor of collard greens and wanted to create a raw collard greens recipe. The bitter flavor of collards means they are good at taking on strong flavors, like the salty feta cheese and the warm bacon vinaigrette I dress the salad with.

Collard greens are a tasty and nutritious leafy green vegetable. Packed with fiber, rich in vitamins A, C and K, as well and minerals, including potassium and magnesium. Collards also contain more iron and calcium than either kale or spinach.

If you love a fresh-tasting salad, then try my Southern Cucumber Salad, Creamy Dill Potato Salad, Fresh Corn Salad, Black-Eyed Pea Salad, or my Creamy Broccoli Cauliflower Salad.

Ingredients

Here's what you will need to make the best collard green salad recipe:

Salad:

Collard greens - I use roughly 10-12 thinly sliced leaves.
Carrot
Red onion
Feta cheese - has a great sharp flavor and crumbles really well. If you don't have feta use another similar crumbly cheese.

Bacon dressing:

Bacon - use thick-cut bacon, chopped into 1-inch pieces.
Shallot - has a great mild flavor.
Garlic
Apple cider vinegar
Dijon mustard
Maple syrup
Salt - the amount you need to add will depend on the saltiness of the bacon, so add to taste.
Black pepper

Collard green salad and bacon vinaigrette recipe ingredients.

How to make collard green salad

Add sliced collard greens, shredded carrots, sliced red onion, and feta cheese to a large bowl. Set aside.

A wooden salad bowl filled with sliced salad vegetables, including collard greens, carrots, red onion, and some crumbled feta cheese.

Prepare the bacon vinaigrette by cooking the bacon slices in a large skillet over medium heat. Flip occasionally until they are brown and crispy. This should take around 8-10 minutes.

A skillet with two strips of bacon cooking in rendered bacon fat.

Remove the bacon from the skillet and let it cool on a paper towel-lined plate.

Add the finely chopped shallot and garlic to the skillet and sauté over medium heat until they become soft. This should take about 1 minute.

Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.

A skillet filled with warm vinaigrette dressing.

Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.

Add 2-4 tablespoons of the dressing to the large mixing bowl with the collards and toss the salad gently until all the ingredients are well mixed and evenly coated with the vinaigrette. Season with salt and pepper to taste.

A large wooden salad bowl of freshly dressed collard green salad with salad servers.

Top the salad with the cooled bacon bits. Serve and enjoy.

Expert Tips

These tips will help you make the best collard green salad you've ever tried.

This recipe uses raw collard greens, which have a slightly bitter taste. If you prefer a milder flavor, blanch the collard greens in boiling water for a minute or two before slicing and adding to the salad.
The salad can be served immediately, but letting it sit for a few hours in the refrigerator will allow the flavors to meld together, creating a more flavorful dish.
Store any leftover bacon vinaigrette in an airtight container, in the refrigerator, for up to 5 days. When ready to use, warm the dressing up to melt the bacon fat.

Flavor variations!

I've used collard greens in this salad, but this salad would work equally well with kale, black kale, mustard greens, or turnip greens.
You can swap the red onion for a shallot, which also has a lovely mild flavor.
Stir some sun-dried tomatoes through the salad.
Add in any other shredded veggies that you enjoy eating.
When making the bacon dressing, I use apple cider vinegar, but white wine vinegar would work in this salad dressing too.
Dijon mustard is ideal in the dressing as it has a milder flavor. Wholegrain mustard would be a suitable swap, but don't be tempted to use yellow mustard as it is too overpowering.
Swap maple syrup for runny honey or agave syrup in the bacon dressing.

How to serve collard green salad

Thanks to the bacon vinaigrette, this salad is packed with flavor. It makes a great addition to any meal, and also cookouts, potlucks and BBQ's. It also travels well, so is ideal to take on a picnic.

Collard greens have a lovely strong flavor, which works well with all kinds of meat, fish and seafood based dishes. Try it with my Air Fried Spatchcock Chicken, Air Fryer Steak with Garlic Herb Butter, Sous Vide Pork Chops, Crispy Air Fryer Fish, or my Lemon Garlic Shrimp.

The leftover salad makes a quick and easy lunch the next day. I sometimes add a handful of raw walnuts for a little extra protein.

A large wooden salad bowl of fresh collard green salad with salad servers, and a bowl of bacon vinaigrette set alongside.

How to store

To refrigerate: This delicious salad can be served immediately, but if time allows I recommend letting it sit in the refrigerator for a few hours so that the flavors have time to become well incorporated. This will result in an even tastier salad, with real depth of flavor.

FAQs

Can you eat raw collard greens?

Yes, absolutely. Collard greens have a bitter taste, so if you want to mellow them a little, just blanch them in a little hot water, before slicing.

Are collard greens the same as kale?

Whilst they are both bitter greens, from the same plant family, collard greens and kale are different plants.

What kind of vegetable is collard greens?

Collard greens are a leafy green vegetable from the brassica plant family, which also includes mustard greens, turnips, chard, kale, broccoli and cabbage.

If you have tried this collard green salad 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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Collard Green Salad

Collard Green Salad with Bacon Vinaigrette is flavor packed salad. The bitter green collards are married with sharp red onion, sweet carrots and salty feta cheese, before being dressed in the most delicious bacon salad dressing.

Prep Time10

Cook Time12

Total Time22

Course: Salad

Cuisine: American, Southern

Keyword: collard green salad

Servings:

Calories: 160kcal

Author: Tanya

Ingredients

1 bunch collard greens (roughly 10-12 leaves) rinsed, dried, stems removes and thinly sliced
2 medium carrots shredded
1 small red onion halved and sliced
⅓ cup feta cheese crumbled

For bacon dressing:

2 slices thick-cut bacon
1 tablespoon shallot finely chopped
1 clove garlic finely chopped
3 tablespoon apple cider vinegar
½ tablespoon Dijon mustard
½ tablespoon maple syrup
salt and black pepper to taste

Instructions

Add sliced collard greens, shredded carrots, sliced red onion, and feta cheese to a large bowl. Set aside.
Prepare the bacon vinaigrette by cooking the bacon slices in a large skillet over medium heat. Flip occasionally until they are brown and crispy. This should take around 8-10 minutes.
Remove the bacon from the skillet and let it cool on a paper towel-lined plate.
Add the finely chopped shallot and garlic to the skillet and sauté over medium heat until they become soft. This should take about 1 minute.
Add the apple cider vinegar to the pan to deglaze it. Use a wooden spoon to scrape any brown bits off the bottom of the pan.
Remove the pan from heat, stir in the Dijon mustard, maple syrup, and season with salt and pepper.
Add 2-4 tablespoons of the dressing to the large mixing bowl with the collards and toss the salad gently until all the ingredients are well mixed and evenly coated with the vinaigrette. Season with salt and pepper to taste.
Top the salad with the cooled bacon bits. Serve and enjoy.

Notes

This recipe uses raw collard greens, which have a slightly bitter taste. If you prefer a milder flavor, blanch the collard greens in boiling water for a minute or two before slicing and adding to the salad.
The salad can be served immediately, but letting it sit for a few hours in the refrigerator will allow the flavors to meld together, creating a more flavorful dish.

Nutrition

Dehydrated Jalapenos

August 1, 2023 by Tanya Leave a Comment

Whether you prefer them as a smoky powder or crunchy flakes, dehydrated jalapenos add a new dimension to a wide range of dishes – from salsas and dressings to meats and vegetables.

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.

By removing the moisture from these fiery green peppers, we intensify their natural heat and concentrate their robust flavors.

Dehydrated fruits and vegetables are a great way to preserve those extra goodies overflowing your garden this year. Enjoy more treats by trying my Homemade Dehydrated Limes and sweet Dehydrated Strawberries.

Ingredients

Fresh Jalapenos- Choose fresh jalapeños that are firm and free from any signs of wilting or soft spots. Fresh jalapeños will have better flavor and maintain their color during the drying process.

Tools needed for this recipe

Dehydrator
(optional) Air Fryer
(optional) Oven

How To Make Dehydrated Jalapenos

Begin by washing the jalapeños thoroughly under running water. After washing, dry them completely using a clean towel or paper towel.

Fresh jalapenos cut into slices on a cutting board.

Once dried, put on a pair of gloves to protect your skin from the spicy jalapeño juice. Slice the jalapeños into thin rounds, about ⅛th to ¼th of an inch thick. If you prefer less heat, feel free to remove the seeds.

Sliced jalapenos spread around on a dehydrator.

Dehydrator Instructions: If using a dehydrator, place the jalapeño slices on the trays without overlapping. Set your dehydrator to 135°F (57°C). Dehydrate the jalapeños for 8-12 hours or until completely dry and brittle.

Air Fryer Instructions

Using the dehydrator functions, set the temperature to 135 degrees Fahrenheit (57°C) and place the jalapeño slices in the air basket.
Dehydrate at 135°F for 4-6 hours. Take note that the air fryer won’t hold as many jalapeño slices. Follow your air fryer's instructions for the best dehydrator temps and times.
Once the jalapeños are fully dehydrated, let them cool completely. After cooling, store them in an airtight container in a cool, dry place. Properly stored, they should last for several months.

Oven Instructions

If you're using an oven, preheat it to its lowest setting, which is usually around 175°F (79°C). Arrange the sliced jalapeños on a baking sheet lined with parchment paper, ensuring they don't overlap.
Place the baking sheet in the oven, and prop the oven door open slightly to allow moisture to escape. This helps prevent the jalapeños from cooking instead of dehydrating.
Dehydrate the jalapeños for 3-4 hours or until completely dry and brittle. Make sure to keep an eye on them to prevent burning.

Instructions for Jalapeño Powder

Before you start, I highly suggest using a mask, gloves, and goggles as the smell of grinding dried jalapeños can be overpowering.

Place your dehydrated jalapeños into a spice grinder or a high-powered blender.
Grind the peppers until they become a fine powder. You will still have some larger pieces.
Pour the powder through a sieve.
The pieces remaining in the sieve can be used as jalapeño flakes while the powder can be used as jalapeño powder. Store your jalapeño powder in an airtight container in a cool, dry place to maintain its freshness.

Dried jalapenos diced in a bowl and made into a powder.

Expert Tips

Uniform Slicing: Slice the jalapeños evenly to promote consistent drying. Thin slices will dehydrate more quickly and evenly than thicker ones.
Seed Removal: If you want milder dehydrated jalapeños, remove the seeds and membranes, as they contain most of the pepper's heat. Alternatively, if you want spicier dried jalapeños, leave the seeds in.
Thick-Walled: Jalapeños with thicker walls are better suited for dehydration as they will hold their shape and texture better during the drying process.
Color: Choose jalapeños that have a vibrant green color. Avoid those with yellowing or blemishes, as they may not dehydrate well or could develop off-flavors.

How To Store Dehydrated Jalapenos

To store dehydrated jalapeños, place them in an airtight container or a resealable plastic bag. Store the container in a cool, dry, and dark place to maintain its flavor and shelf life. When stored properly, they can last for several months.

FAQ’s

What are dehydrated jalapeños used for?

Dehydrated jalapeños can be used in various dishes to add a mild to medium level of spiciness and a concentrated pepper flavor. They are commonly used as a topping for pizzas, salads, soups, and tacos. You can also crush or grind them to make homemade jalapeño powder or flakes for seasoning and spice blends.

Can I dehydrate other pepper varieties using the same method?

Yes, the same method can be used for dehydrating other pepper varieties like serrano peppers, cayenne peppers, or bell peppers. Adjust the drying time according to the thickness of the slices and the pepper's moisture content.

Can I dehydrate jalapeños without a dehydrator or oven?

Yes, you can air-dry jalapeños in a sunny, dry, and well-ventilated area. Simply string the sliced jalapeños on a thread or use a food dehydrator tray with holes to let air circulate around them. This method will take a longer time compared to using a dehydrator or oven.

Notes

These dehydrated jalapeños will be even spicier than fresh ones. To use them, you can rehydrate them by soaking them in water, or grind them up to use as a spicy powder in your recipes.

Looking for more dehydrated 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!

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Dehydrated Jalapeños

Whether you prefer them as a smoky powder or crunchy flakes, dehydrated jalapeños add a new dimension to a wide range of dishes – from salsas and dressings to meats and vegetables.

Prep Time15

Cook Time8

Total Time8 15

Course: Condiment, Seasoning, Snack

Cuisine: American

Keyword: dehydrated jalapenos

Servings: cups

Calories: 66kcal

Author: Tanya

Ingredients

1 lb jalapenos

Instructions

Begin by washing the jalapeños thoroughly under running water. After washing, dry them completely using a clean towel or paper towel.
Once dried, put on a pair of gloves to protect your skin from the spicy jalapeño juice. Slice the jalapeños into thin rounds, about ⅛th to ¼th of an inch thick. If you prefer less heat, feel free to remove the seeds.
Dehydrator Instructions: If using a dehydrator, place the jalapeño slices on the trays without overlapping. Set your dehydrator to 135°F (57°C). Dehydrate the jalapeños for 8-12 hours or until completely dry and brittle.

Oven Instructions

If you're using an oven, preheat it to its lowest setting, which is usually around 175°F (79°C). Arrange the sliced jalapeños on a baking sheet lined with parchment paper, ensuring they don't overlap. Place the baking sheet in the oven, and prop the oven door open slightly to allow moisture to escape. This helps prevent the jalapeños from cooking instead of dehydrating. Dehydrate the jalapeños for 3-4 hours or until completely dry and brittle. Make sure to keep an eye on them to prevent burning.

Air Fryer Instructions

Using the dehydrator functions, set the temperature to 135 degrees Fahrenheit (57°C) and place the jalapeño slices in the air basket. Dehydrate at 135°F for 4-6 hours. Take note that the air fryer won’t hold as many jalapeño slices. Follow your air fryer's instructions for the best dehydrator temps and times.
Once the jalapeños are fully dehydrated, let them cool completely. After cooling, store them in an airtight container in a cool, dry place. Properly stored, they should last for several months.

Notes

These dehydrated jalapeños will be even spicier than fresh ones. To use them, you can rehydrate them by soaking in water, or grind them up to use as a spicy powder in your recipes.

Instructions for Jalapeño Powder: Before you start, I highly suggest using a mask, gloves, and goggles as the smell of grinding dried jalapeños can be overpowering. Place your dehydrated jalapeños into a spice grinder or a high-powered blender. Grind the peppers until they become a fine powder. You will still have some larger pieces. Pour the powder through a sieve. The pieces remaining in the sieve can be used as jalapeño flakes while the powder can be used as jalapeño powder. Store your jalapeño powder in an airtight container in a cool, dry place to maintain its freshness.

Nutrition

Spicy Mayonnaise

July 25, 2023 by Tanya 4 Comments

If you're a fan of adding a little zing to your meals, you're in for a treat! Spicy mayonnaise is the perfect condiment to elevate your sandwiches, burgers, fries, and so much more.

spicy mayonnaise mixed together and ready to serve in a white bowl.

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.

Making your own spicy mayo is a breeze, and once you do, you'll never want to go back to plain old mayo again! With just a few simple ingredients and a little creativity, you can elevate your meals to a whole new level of flavor.

Spread or drizzle spicy mayo on sushi or sushi bowls, burgers, as a dip for soft pretzels, french fries, or steamed shrimp. Remember to experiment with different hot sauces and find the right balance for your taste buds.

Ingredients

Mayonnaise - Use whichever regular mayo you're used to for this recipe, just make sure it's fresh and not nearing its expiration date.
Hot sauce - I use a medium-hot hot sauce (Texas Pete) for this recipe. You can use Sriracha hot sauce for spicy Japanese mayo. For more heat, add more sriracha or hot sauce of your choosing.
Spices - A combination of paprika, garlic powder, and onion powder. For another level of flavor, use my cajun seasoning blend to elevate my spicy mayo recipe.

Tools needed for this recipe

Small mixing bowl
Storage container

How To Make Spicy Mayonnaise

Add mayonnaise, hot sauce, paprika, garlic powder, and onion powder in a small bowl and stir until fully combined.

spicy mayo ingredients added to a white bowl.

Spread the spicy mayonnaise on the top of your bread for burgers or sandwiches.

How to store spicy mayonnaise

Store your spicy mayo in the refrigerator at all times. The cold temperature helps maintain its freshness and prolongs its shelf life.

Homemade spicy mayo can be refrigerated for up to 1 week, while store-bought versions usually have a longer shelf life due to more preservatives. Be sure to check the expiration date if you're using a pre-made mayo as the base.

Serving Suggestions

The versatility of spicy mayo makes it a go-to condiment for a range of dishes. Here are some delicious serving suggestions.

Burgers: Slather spicy mayo on a light turkey burger, or a juicy steamed cheeseburger.
Spicy Fries: Dip your crispy air fryer french fries into this spicy mayo sauce.
Seafood Sauce: Mix spicy mayo with a squeeze of lemon juice to create a zesty dipping sauce for shrimp, crab cakes, or drizzle over air fryer tilapia.
Spicy Tacos: Drizzle spicy mayo over your favorite tacos for a burst of flavor. You can try my air fryer fish tacos, fried chicken tacos, creamy chicken, and ground turkey tacos!
Veggie Dip: Use it as a dip for fresh vegetables like celery, carrots, and bell peppers.

FAQ's

Can I make spicy mayo with a vegan mayonnaise substitute?

Absolutely! Swap out regular mayonnaise for a vegan mayo alternative to create a delectable vegan-friendly spicy mayo.

How can I reduce the spiciness if I accidentally add too much hot sauce?

If your spicy mayo is too hot for your liking, you can tone down the spice by adding a little more mayonnaise and a pinch of sugar to balance the flavors.

Can I freeze spicy mayo?

Freezing mayonnaise is not recommended as it can alter the texture and taste. It's best enjoyed fresh from the fridge.

Notes

You can adjust the heat by choosing a hotter chili pepper or hot sauce. I use Texas Pete hot sauce, which is medium hot.

Looking for more sauce 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!

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5 from 1 vote

Spicy Mayonnaise Recipe

If you're a fan of adding a little zing to your meals, you're in for a treat! Spicy mayonnaise is the perfect condiment to elevate your sandwiches, burgers, fries, and so much more.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Keyword: spicy mayonnaise

Servings: servings

Calories: 97kcal

Author: Tanya

Ingredients

1 cup mayonnaise
2 Tablespoons hot sauce
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Add mayonnaise, hot sauce, paprika, garlic powder, and onion powder in a small bowl and stir until fully combined.
Spread the spicy mayonnaise on the top of your bread for burgers or sandwiches.

Notes

Notes: You can adjust the heat by choosing a hotter chili pepper or hot sauce. I use Texas Pete hot sauce, which is medium hot.

Nutrition

Steamed Shrimp

July 19, 2023 by Tanya Leave a Comment

This recipe for Steamed Shrimp has minimum ingredients but lots of flavor! Old Bay seasoning, lemon, and a bit of hot sauce make this simple recipe extra delicious. This delectable dish is the perfect blend of taste and simplicity.

steamed shrimp in white bowl with lemon on side

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.

Peel-and-eat shrimp is one of my favorite appetizers. Your hands get messy when peeling shrimp made in a delicious Old Bay marinade, but it’s so well worth it.

Steaming shrimp is easy to master and requires just a few essential steps to achieve the perfect consistency. This recipe is ready to eat in about 20 minutes and is the ideal quick recipe when you want delicious seafood.

If you love steamed seafood, check out my steamed lobster tails.

INGREDIENTS

Shrimp - I use Jumbo, shell-on, deveined shrimp for this recipe.
Old Bay Seasoning - this was developed to complement seafood. It's delicious!
Fresh lemon juice
Hot Sauce - provides a little kick and flavor. I use Texas Pete in this recipe as it's mild and not too spicy. If using a spicer sauce, use less than I use in this recipe unless you like it extra spicy.
Water

TOOLS NEEDED

A steamer - either a bamboo steamer, metal steamer, or electric steamer.
Tongs
A mixing bowl
Kitchen mitts

How to make Steamed Shrimp

Rinse the shrimp and pat them dry. If you're starting from frozen shrimp, defrost and pat it dry.

Combine the Old Bay seasoning, hot sauce, and fresh lemon juice in a large bowl. Mix well to create a marinade.

Add the shrimp to the marinade and toss until evenly coated. Let the shrimp marinate for about 10 minutes to allow the flavors to infuse.

Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.

Place the marinated shrimp in the steamer basket in a single layer.

Place the steamer basket on top of a pot filled with boiling water to cook the shrimp. Keep steaming until the shrimp turn pink and opaque.

Remove the steamer from heat and pour the shrimp onto a platter or bowl. Cool for a few minutes before serving.

raw shrimp in steamer basket before cooking

Serve the steamed shrimp as an appetizer or main dish. You can garnish them with additional lemon wedges and fresh herbs if desired.

How to store this steamed shrimp recipe

Once the shrimp has been steamed, store them immediately in an airtight container or resealable bag.

To refrigerate: Place any leftover shrimp in an airtight container in the refrigerator for up to 3 days. If heating up, do so gently so the shrimp warms through but does not overcook.

To freeze: It's perfectly safe to freeze shrimp. Remove excess air in an airtight container and store for 3 months. To thaw frozen shrimp, place it in the refrigerator overnight and use as soon as possible.

Variations of this recipe

Swap Out Spices: While Old Bay, hot sauce, and lemon juice create a flavorful combination, feel free to mix things up. Try using garlic butter for a more decadent touch, or add some smoked paprika for a dash of smokiness. Or use jerk seasoning for a Caribbean twist.
Add Veggies: For a complete one-pot meal, add chopped vegetables to the steamer. Bell peppers, onions, and zucchini are great options that pair well with shrimp.
Play with Proteins: If you're up for a seafood medley, you could add some mussels or clams. For a turf and surf theme, some slices of smoky sausage could be a fun twist.
Serve Differently: Steamed shrimp can be served in a variety of ways. Over a bed of fresh salad for a light meal, tossed with some pasta for a filling dinner, or just with a side of crusty bread to soak up all the flavorful juices.

Best shrimp to use in Steamed Shrimp?

Shrimp cooked in their shells often have a deeper, more robust flavor as the shells contribute to the dish's overall taste. The shells can also help retain more of the shrimp's natural juices, leading to a juicier end result.

On the other hand, shrimp that have been peeled and deveined before cooking is much easier to eat, as there's no need to remove the shell while dining. This can be particularly beneficial if you're serving the shrimp in a dish where eating with your hands might be better.

So either can be used. If using shrimp that has been peeled and deveined, cook a minute less in the steamer.

I prefer shrimp with the shell on, and that is deveined.

steamed shrimp in white plate with lemon in back

Expert Tips

If you want even more flavor, consider using a different steaming liquid, like beer or wine as a base for the steamer rather than water.
If you don’t have a steamer pot, you can fit a steamer basket into a large pot; it will work just the same. Just make sure the liquid stays below the shrimp.
Devein your shrimp before steaming or purchase shrimp that has already been deveined.

Serving Suggestions

Serve with homemade cocktail sauce.
Serve with a delicious crusty bread.

FAQs

How long does it take to steam shrimp?

Depending on the size of your shrimp, the cooking time typically takes between 5-10 minutes to steam them.

How can I tell if shrimp is cooked?

Cooked shrimp will turn pink and will no longer be translucent. The flesh will become white or opaque and should feel firm to the touch.

Can you steam frozen shrimp?

You can steam frozen shrimp directly, but it will take longer than fresh shrimp. It's usually better to thaw them first for even cooking, especially when using a marinade.

Is steaming shrimp better than boiling?

Steaming and boiling both have benefits. Steaming is gentler and retains more flavor, whereas boiling cooks shrimp faster and can provide more evenly cooked results.

I hope you like this recipe as much as we do. Love seafood? Check these out:

Print Recipe

5 from 1 vote

Steamed Shrimp

This recipe for Steamed Shrimp has Old Bay seasoning, lemon, and a bit of hot sauce for flavor. The shrimp is perfectly cooked and full of flavor once steamed. This delectable dish is the perfect blend of taste and simplicity.

Prep Time5

Cook Time5

Total Time20

Course: Appetizer

Cuisine: American

Keyword: steamed shrimp, steamed shrimp recipe

Servings: people

Calories: 86kcal

Author: Tanya

Equipment

1 Steamer Basket

Ingredients

1 pound Raw Jumbo Shrimp shells on and deveined
1 Tablespoon Old Bay seasoning
3 Tablespoons Hot sauce
1 Tablespoon Fresh lemon juice
Water for steaming

Instructions

Rinse the shrimp under cold water and pat them dry with a paper towel.
Combine the Old Bay seasoning, hot sauce, and fresh lemon juice in a large bowl. Mix well to create a marinade.
Add the shrimp to the marinade and toss until evenly coated. Let the shrimp marinate for about 10 minutes to allow the flavors to infuse.
Fill a pot with 1 inch of water so that it is below the steamer basket. Bring the water to a boil.
Place the marinated shrimp in the steamer basket in a single layer.
Place the steamer basket on top of a pot filled with boiling water to cook the shrimp. Cover the pot and let the shrimp steam for 5-6 minutes. Keep steaming until the shrimp turn pink and opaque. Be careful not to overcook them, as they can become tough.
Remove the steamer from heat and pour the shrimp onto a platter or bowl. Cool for a few minutes before serving.
Serve the steamed shrimp as an appetizer or main dish. You can garnish them with additional lemon wedges and fresh herbs if desired.

Notes

You can adjust the amount of hot sauce according to your preference for spiciness. I use Texas Pete hot sauce in this recipe, which is a milder hot sauce. If using a spicier brand, use less hot sauce.
If using shrimp with the shell already removed, reduce the cooking time by about a minute. The same goes if using smaller shrimp, as smaller shrimp will cook faster.

Nutrition

Quick and Easy Beer Cheese Dip for Pretzels

July 17, 2023 by Tanya 6 Comments

This amazing Beer Cheese Dip for Pretzels is a delicious cheesy dip made with beer's smooth, subtle taste. This easy dip recipe is made on the stovetop and is ready to serve in less than 20 minutes.

beer cheese dip in white bowl with pretzels surrounding it

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 first had beer cheese dip on a visit to a winery in Georgia. I was hooked on the genius concept of adding beer to a cheese dip. Beer cheese originated in Kentucky in the 1930s but has since found its way all over the continental US. Such a genius concept and tasty recipe were bound to be loved by many.

With this recipe, my goal was to develop a beer cheese dip that perfectly balanced beer and cheese. This recipe is cheesy, rich, and great prepared as a dip for pretzels, making it a perfect recipe for game day or just a casual midday snack.

Ingredients for Beer Cheese Dip

Roux Ingredients - unsalted butter and all-purpose flour make the roux for this recipe. A roux thickens the beer cheese dip.
Beer - A lager or ale is best for this.
Milk - to add richness to the sauce.
Cheese - I used mild cheddar block cheese that I shredded myself. Mild cheddar will give a smoother cheese sauce than sharp cheddar.
Seasoning - Worcestershire sauce, garlic powder, and salt and pepper.

Tools Needed:

Medium-sized saucepan: To cook your mixture in.
Whisk: To combine your ingredients smoothly.
Cheese grater: To shred your cheddar cheese, unless you're using pre-shredded cheese, which I only suggest if the bag indicates it's creamy cheese.

How to make Beer Cheese Dip

Melt butter in a saucepan over medium heat.

Add flour and constantly whisk until the mixture is smooth and bubbly about 1-2 minutes.

Slowly pour in beer while whisking continuously. Add milk, Worcestershire sauce, and garlic powder and continue whisking until the mixture is smooth, about 2-3 minutes.

Remove from heat and stir in shredded cheddar cheese until the cheese melts and the mixture is smooth.

cheese added to pan along with roux, beer, and milk and whisk in pan

Season with salt and pepper to taste.

Serve with pretzels for dipping.

cheese dip with pretzels and beer on the side

What's the best beer to use?

Your ideal beer cheese dip depends entirely upon the flavor profile you prefer. Darker beers, like stouts and porters, create an intense and robust flavor.

Lighter ales like lagers and pale ales are ideal for a more delicate flavor.

Lagers of all colors can be used to make a beer cheese dip. Bright, amber, dark lagers, Oktoberfest beers, and Pilsners make great choices. Popular beers like Budweiser, Bud Light, Coors Light, and Miller Lite also make delicious dips.

Ensure that fruity beers, such as orange or berry-flavored varieties, are distinct from cheese's bold flavors too much.

What's the best Cheese for Beer Cheese Dip for Pretzels

I preferred to stick to one type of cheese, an excellent mild cheddar cheese. I suggest a block of cheese and shredding yourself for a smooth dip. Make it your own by adding a complementary cheese, like Gruyere.

The cheeses you choose should complement that of beer perfectly. If you want something different, though, Swiss or pepper jack might add another dimension - both are worth exploring further!

How to keep the cheese smooth for dipping

To keep this cheese smooth and stop it from getting chunky, you'll need to keep it warm when serving. You can serve it in a small crockpot that keeps food warm or in heated bowls. Once it cools, it won't be as smooth.

How to make it ahead and store

Refrigerator: Once cooled, transfer the dip to an airtight container. Refrigerate for up to 4-5 days. Sealing the container well prevents the dip from drying out or absorbing other flavors from your fridge. I do not recommend freezing this dip.

How to reheat: When you're ready to serve, reheat the dip gently on the stovetop over low heat, stirring frequently. If the dip seems too thick, add a small amount of milk or beer and whisk until you reach the desired consistency.

Serving Suggestions for Beer Cheese Dip

There are numerous ways to serve beer cheese dip in style, from bread bowls to decorative pretzel sticks. I love to serve this dip with pretzel bites or a classic pretzel, but other options include crunchy tortilla chips, fresh vegetables, or crackers.

Notes

Cheese Selection: Your choice of cheese will dramatically impact the final flavor and texture of this beer cheese dip. This recipe calls for cheddar, which will impart a sharp and tangy bite; alternatively, you could substitute Monterey Jack or Colby cheese, or for an added kick, add some smoked Gouda to give it extra punch.
Beer Selection: Your beer choice can enormously influence the final result of this dip, too. Lager or ale are often recommended due to their balanced flavors; feel free to experiment with different kinds if you like more robust flavors, such as a darker beer like Stout or Porter.
Serving Temperature: This dip should be served warm for optimal results; to do so, create it shortly before serving time and warm it gently over low heat on the stove if necessary - adding milk to preserve its creamy texture.
Use block cheese and avoid pre-shredded. Pre-shredded cheese has an additional anti-caking agent that can lead to a clumpy and grainy dip. Some pre-shredded cheeses are ideal for smooth results. Just check the package, and it should indicate creamy melt.

If you are looking for other dip recipes, try these out:

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3.67 from 3 votes

Beer Cheese Dip for Pretzels

This amazing Beer Cheese Dip recipe is a delicious cheesy dip made with beer's smooth, subtle taste. This easy dip recipe is made on the stovetop and is ready to serve in less than 20 minutes.

Prep Time10

Cook Time6

Total Time16

Course: Appetizer

Cuisine: American

Keyword: beer cheese dip, beer cheese dip for pretzels

Servings:

Calories: 303kcal

Author: Tanya

Ingredients

1 Tablespoon butter
1 Tablespoon all-purpose flour
¾ cup beer lager or ale
½ cup milk
2 cups mild shredded cheddar cheese
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder
Salt to taste

Instructions

Melt butter in a saucepan over medium heat. Add flour and constantly whisk until the mixture is smooth and bubbly, about 1-2 minutes.
Slowly pour in beer while whisking continuously. Add milk, Worcestershire sauce, and garlic powder and continue whisking until the mixture is smooth, about 2-3 minutes.
Remove from heat and whisk in shredded cheddar cheese until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste.
Serve with pretzels for dipping.

Notes

Use block cheddar and shred it yourself for the best results.
Serve this dip warm.

Nutrition

Slow Cooker Collard Greens

July 13, 2023 by Tanya 2 Comments

This slow cooker collard greens recipe uses fresh greens, onions, and a blend of spices, delivering a rich and hearty Southern dish. Make this recipe in a slow cooker for a stred-free and delicious recipe.

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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.

In the South, collard greens are a staple in any family or Holiday meal. But the time it takes to prepare and cook them on the stove can be daunting, especially when cooking a million other dishes. That's when my slow Cooker comes in handy.

I've shared these delicious pressure cooker collards, but if you don't have a pressure cooker or prefer the low and slow braise of collard greens in the slow Cooker, this recipe is for you. It's flavorful, easy to make, and has a delicious pot liquor you'll want to drink up.

I chose to make this dish meatless because I know not everyone wants meat in their greens. However, I still use a little bacon grease. I couldn't help myself, it's delicious. If you like this dish, you'll also love this turnip greens recipe.

collard greens in slow cooker with spoon sticking out

Ingredients for Slow Cooker Collard Greens:

Fats - I use bacon grease and unsalted butter in this recipe but feel free to use all butter or replace it with oil. The added fats in collard greens help tame the bitterness of collards and provide excellent flavor and mouthfeel.
Yellow onion - for flavor!
Fresh collard greens - these must be properly rinsed, dried, and chopped. You can use bagged collard greens if you don't feel like cutting your collard greens.
Cajun seasoning - for a delicious flavor. It's subtle yet delicious.
Chicken Broth - your collards will need some liquid to cook properly. Feel free to sub with vegetable broth if need be.
Apple cider vinegar - adding vinegar to collards is a game changer! I can't make collards without it.
Salt and pepper to taste

Tools Needed

Slow Cooker - I use a 6 Quart slow cooker when making these greens.

How to prep Collard Greens

Wash: Start by soaking your collard greens in a tub or sink full of water. Allow it to sit for 10-15 minutes. Then, rinse the leaves to remove any dirt or grit. Repeat these steps 1-2 times until all dirt and grit is removed.
Remove stems: Lay the leaf flat, cut along the sides of the central stem to remove. The stems have a tougher texture and require more cooking time than the leaves, so it is best to remove them.
Chop: Stack several leaves on top of each other, roll them up like a cigar, then slice the roll crosswise into strips. You can make these strips as wide or narrow as you like depending on your preference.

How to Make Slow Cooker Collard Greens:

Transfer the chopped greens to the slow Cooker.

Add the bacon grease, unsalted butter, onion, chicken broth, and cajun seasoning to the slow Cooker. Cover the slow Cooker and cook collard greens on low for about 6-7 hours until the greens are tender and full of flavor.

ingredients for collard greens in the slow cooker insert

Stir once or twice during cooking to distribute the melting butter and bacon grease.

Once done, add apple cider vinegar and season the greens with salt and pepper to taste. Serve and enjoy.

How to Store Cooked Collard Greens

Refrigerator Storage: Store the cooked collard greens in an airtight container in the refrigerator. They will stay fresh and flavorful for up to 4-5 days. You can use a microwave or reheat gently on the stovetop until warmed through.
Freezer Storage: To freeze the cooked collard greens, let them cool completely before transferring them to freezer-safe containers or heavy-duty freezer bags. Be sure to leave some space for expansion. They can be stored for about three months. When ready to eat, thaw the greens overnight in the refrigerator and then reheat.

Serving Suggestions

As part of a Southern Meal: Create a true Southern feast by pairing these collard greens with classic dishes like cornbread, fried chicken, black-eyed peas, and mashed potatoes.
Pair with Grains: The hearty flavor of these collard greens pairs beautifully with simple grains. Try serving them with a side of cornbread, over brown rice, or even quinoa.
Complement with Protein: These slow-cooked collard greens can greatly accompany various protein-based dishes. Consider serving alongside grilled chicken, roasted pork, or for a vegetarian option, grilled tofu or tempeh.

Why Make Collard Greens in the Slow Cooker?

Using a slow cooker saves time and lets ingredients simmer together for a tastier flavor. Plus, you can set and forget the slow Cooker, making it an easy side dish for any meal.

Make it your own

Sub chicken broth for vegetable broth, and use olive oil or butter instead of bacon grease.
Add smoked meats, like ham hock, turkey, or cooked bacon, for a smokey flavor. Add large smoked meats, like ham hocks or smoked turkeys, at the beginning of the slow cooking cycle.
Use bagged collard greens for ease if you don't feel like prepping the collard greens.
Add red pepper flakes for a bit of spice.

FAQ

Can I Use Mustard greens, Turnip greens, or Kale Greens?

Absolutely! This recipe works great with any hearty greens you have on hand. Use them alone or in combination with collard greens for a flavor-packed dish.

How do I know when the collard greens are done cooking?

The collard greens should be tender and flavorful after about 6 hours of cooking on low. If they're still tough, you may need to cook them longer.

Can I make this recipe vegan?

To make this recipe vegan, replace the bacon grease and butter with plant-based oil, like olive or avocado oil. Sub the chicken broth with vegetable broth.

Can I use frozen collard greens?

Frozen collard greens can be used if fresh ones aren't available. Remember that the texture may be slightly different, and the cooking time may need to be adjusted.

Are slow cooker and crockpot collard greens the same thing?

Yes, a crockpot is a slow cooker.

Looking for more greens recipes? Try these out:

Print Recipe

4 from 2 votes

Slow Cooker Collard Greens

Prep Time10

Cook Time6

Total Time6 10

Course: Side Dish

Cuisine: American

Keyword: slow cooker collard greens

Servings: people

Calories: 114kcal

Author: Tanya

Equipment

Slow Cooker

Ingredients

2 Tablespoons bacon grease*
2 Tablespoons unsalted butter
1 yellow onion chopped
1 lb collard greens rinsed, dried, and chopped into 1-inch pieces
2 teaspoons cajun seasoning
2 cups chicken broth
1-2 Tablespoons apple cider vinegar
Salt and pepper to taste

Instructions

Add the bacon grease, unsalted butter, onion, collard greens, cajun seasoning, and chicken broth to the slow Cooker.
Cover the slow Cooker and cook on low for about 6-7 hours, stirring once or twice during cooking, until the greens are tender.
Once done, add apple cider vinegar and season the greens with salt and pepper to taste. Serve and enjoy.

Notes

If you don't have bacon grease, you can substitute it with extra butter or a plant-based oil for a vegetarian alternative.
Sometimes collard greens can be bitter. If your collards are too bitter, add about 1-2 Tablespoons of sugar to tame the bitterness.
I usually add ½ teaspoon of kosher salt and ¼ black pepper to this dish before serving.

Nutrition