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Pecan Pie Martini

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.

A prepared pecan pie martini.

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

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

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.
Pecan pie martini ingredients.

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.

A finished pecan pie martini.

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!

A finished pecan pie martini.
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5 from 1 vote

Pecan Pie Martini

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.
Prep Time5 minutes
Total Time5 minutes
Course: Cocktails
Cuisine: American
Keyword: pecan pie martini
Servings: 1 drinks
Calories: 215kcal
Author: Tanya

Equipment

Ingredients

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

For rimming the glass:

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

Serving: 1g | Calories: 215kcal | Carbohydrates: 14g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 0.01mg | Sodium: 9mg | Potassium: 10mg | Sugar: 13g | Calcium: 2mg | Iron: 1mg

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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 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.

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

I 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
Bacon vinaigrette recipe ingredients.

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.
A glass jar filled with warm bacon vinaigrette.

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.
A glass jar filled with warm bacon vinaigrette.

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!

A glass jar filled with warm bacon vinaigrette.
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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 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Condiment, Sauce, Seasoning
Cuisine: American, French
Keyword: easy bacon vinaigrette, simple bacon vinaigrette dressing
Servings: 6 (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

Calories: 117kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 188mg | Potassium: 84mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 0.2mg

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Collard Green Salad

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.

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

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

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!

A white plate of fresh collard green salad with a bowl of bacon vinaigrette set alongside.
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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 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Salad
Cuisine: American, Southern
Keyword: collard green salad
Servings: 4
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

Calories: 160kcal | Carbohydrates: 11g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 314mg | Potassium: 310mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7541IU | Vitamin C: 21mg | Calcium: 196mg | Iron: 1mg

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Dehydrated Jalapenos

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.

dried jalapenos scattered about.

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

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

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.

Jar of dehydrated jalapenos.

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.
Whole jalapenos.

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.

Sliced jalapenos spread around on a dehydrator.

Air Fryer Instructions

  1. Using the dehydrator functions, set the temperature to 135 degrees Fahrenheit (57°C) and place the jalapeño slices in the air basket.
  2. 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.
  3. 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

  1. 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.
  2. 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.
  3. 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!

dried jalapenos scattered about.
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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 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Condiment, Seasoning, Snack
Cuisine: American
Keyword: dehydrated jalapenos
Servings: 2 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

Serving: 1g | Calories: 66kcal | Carbohydrates: 15g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 562mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2445IU | Vitamin C: 269mg | Calcium: 27mg | Iron: 1mg

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Spicy Mayonnaise

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.

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

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.

A Quick Look at the Ingredients

  • Mayonnaise - Use whichever regular mayonnaise you're accustomed to for this recipe, ensure it's fresh and not nearing its expiration date.
  • Hot sauce - I use a medium-hot hot sauce (such as Texas Pete) for this recipe. You can use Sriracha hot sauce as a substitute 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 an extra level of flavor, use my Cajun seasoning blend to enhance my spicy mayo recipe.
spicy mayonnaise ingredients.

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.

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

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.

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

Serving Suggestions

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

  1. Burgers: Slather spicy mayo on a light turkey burger or a juicy steamed cheeseburger.
  2. Spicy Fries: Dip your crispy air fryer french fries into this spicy mayo sauce.
  3. 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-fried tilapia.
  4. 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!
  5. 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.

Note

  • 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!

pinterest image with pin this and save for later text
spicy mayonnaise mixed together and ready to serve in a white bowl.
Print Recipe
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 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: spicy mayonnaise
Servings: 16 servings
Calories: 97kcal
Author: Tanya

Ingredients

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

Serving: 1tablespoon | Calories: 97kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 132mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.1mg

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Steamed Shrimp

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.

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

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.

steamed shrimp close up

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
ingredients for steamed fish on white background

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.

shrimp marinating in white bowl

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
cooked shrimp in steamer basket

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

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:

steamed shrimp in white bowl with lemon on side
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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 minutes
Cook Time5 minutes
10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: steamed shrimp, steamed shrimp recipe
Servings: 4 people
Calories: 86kcal
Author: Tanya

Equipment

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

Calories: 86kcal | Carbohydrates: 2g | Protein: 16g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 900mg | Potassium: 154mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 247IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 1mg

by 6 Comments

Quick and Easy Beer Cheese Dip for Pretzels

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.

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

I 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.
ingredients for beer cheese dip on table

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.

flour and butter being whisked in pan

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.

cheese whisked into pan for dip

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. 

whisk letting cheese dip melt off it

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:

beer cheese dip in white bowl with pretzels surrounding it
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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 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Appetizer
Cuisine: American
Keyword: beer cheese dip, beer cheese dip for pretzels
Servings: 4
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

Calories: 303kcal | Carbohydrates: 7g | Protein: 15g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 445mg | Potassium: 133mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 0.4mg | Calcium: 443mg | Iron: 0.4mg

by 2 Comments

Slow Cooker Collard Greens

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.

cooked collards greens in slow cooker

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

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

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
ingredients for slow cooker collard greens on blue background

Tools Needed

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

How to prep Collard Greens

  1. 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.
  2. 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.
  3. 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.

collard green in black slow cooker

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.
cooked collards greens in a white dish

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:

cooked collards greens in slow cooker
Print Recipe
4 from 2 votes

Slow Cooker Collard Greens

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.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Side Dish
Cuisine: American
Keyword: slow cooker collard greens
Servings: 6 people
Calories: 114kcal
Author: Tanya

Equipment

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

Calories: 114kcal | Carbohydrates: 7g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 317mg | Potassium: 220mg | Fiber: 4g | Sugar: 2g | Vitamin A: 4241IU | Vitamin C: 28mg | Calcium: 186mg | Iron: 1mg

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Steamed Cheeseburgers

Discover burger bliss with these steamed cheeseburgers. Tender, juicy, and expertly steamed, it's topped with melted cheese, nestled in a soft bun with fresh toppings.

Close up of a prepared steamed cheeseburger with all of the toppings.

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

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

I've been loving on my steamer, and what I love most is that you can use it for much more things than steaming vegetables.

When a grill isn't accessible, or the weather is less than fair, you can still enjoy a good burger inside without smoking up the house by pan frying. Not only that, steaming allows the beef fat to melt away, leaving you with a lean but still juicy burger.

You'll be surprised how many things you can steam, and still maintain delicious flavor! My steamed lobster tails for instance are delicious and perfectly cooked.

A prepared steamed cheeseburger cut in half.

Steamed Cheeseburger Ingredients

  • Lean ground beef - lean beef rather than regular beef will still yield a juicy burger. The process of steaming adds back the moisture that the fat would have otherwise provided.
  • Hamburger seasoning or seasoning of choice - Use a simple salt and pepper seasoning, or opt for my homemade hamburger seasoning that will take your burger to the next level!
  • Hamburger buns - Split top buns are what I've used here but whatever your preference is, you can use those.
  • Cheese - Our favorite is a fresh slice of cheddar cheese, but any cheese like provolone, swiss, muenster, or even a smoky gouda will do just fine.
  • Burger toppings and condiments- Lettuce, tomato, onion, pickles, spicy mayonnaise, ketchup, mustard, or even bacon.
Steamed cheeseburger Ingredients.

Tools needed for this recipe

  • Steamer basket
  • Mixing bowl for meat and seasonings.

How To Make Steamed Cheeseburgers

Fill a steamer basket with 1 inch of water, making sure the water won’t touch the bottom of the basket. Bring the water to a simmer over medium heat.

Meanwhile, in a mixing bowl, combine the ground beef and hamburger seasoning. Mix well, but avoid overworking the meat, as it can make the burgers tough.

Ground beef in a bowl.

Divide the meat mixture into 4 equal portions, about ¼ of a pound each, and shape each portion into a patty that matches the size of your hamburger buns. Press your thumb in the center of each patty to create a slight indentation. This will help the patties cook evenly.

I use a biscuit cutter that is the same size as my burger bun to shape each burger.

Raw hamburger pressed into a mold.

Place the patties in the steamer basket in a single layer.

Raw beef patties placed into a steamer.

Cover the pot with a lid and steam the patties for about 8 minutes. While the patties are steaming, you can prepare your hamburger buns. Split them open and lightly toast them if desired. You can also add your desired burger toppings like lettuce, tomato slices, onion slices, and pickles.

Burgers have been steamed.

After 8 minutes, remove the steamer from the heat, open the lid, and top the burgers with cheese. Cover the steamer basket and leave it covered for 1 minute.

Cheese placed on top of the steamed burgers and melted.

Assemble your steamed cheeseburgers by placing each patty with melted cheese on the bottom half of a toasted hamburger bun. Add your desired toppings and cover with the top half of the bun.

Close up of a prepared steamed cheeseburger with all of the toppings.

How to store steamed cheeseburgers

To maintain freshness and moisture, it's ideal to store steamed burgers in a resealable plastic bag, wrapped in plastic wrap, or in an airtight container.

Can I freeze steamed cheeseburgers? While it is possible to freeze steamed cheeseburgers, it's important to note that freezing can affect the texture and quality of the burger. If you do freeze, allow the burgers to cool completely, then wrap them individually in plastic wrap and place in a freezer-safe resealable plastic bag.

What to serve with Steamed Cheeseburgers

When serving steamed cheeseburgers, you can pair them with a variety of delicious side dishes to create a well-rounded meal. Here are a few options that pair well with steamed cheeseburgers:

  1. French Fries: Air fryer french fries, or even these KFC potato wedges!
  2. Coleslaw: Perfect for burgers, try my broccoli slaw, Jamaican coleslaw, or this simple but tasty coleslaw recipe.
  3. Salad: For a lighter option, a fresh garden salad or a Caesar salad can provide a refreshing balance. Also try a creamy southern style macaroni salad, a Hawaiian macaroni salad, or this hearty southern potato salad.
  4. Pickles: A classic accompaniment to burgers! Try these air fryer fried pickles, or my quick refrigerator pickles.
  5. Sweet Potato Wedges or slices: If you prefer a healthier alternative to fries, sweet potato wedges or slices are a fantastic choice.
  6. Corn on the Cob: In the summer months, grilled or steamed corn on the cob is a great side dish. Try this flavorful Mexican corn on the cob or this cheddar and sour cream corn on the cob.
Close up of a prepared steamed cheeseburger with all of the toppings.

Where did steamed burgers come from?

Steamed burgers are believed to originate from Jack's Lunch in central Connecticut around the 1920s. Steamed in a copper box 18 stacks tall! If you wanted cheese it was an additional 5 cents, imagine! While steaming cheeseburgers aren't a common thing you'll find in restaurants around America, you can still enjoy a juicy steamed burger at the more popular Ted's Restaurant in Connecticut and some surrounding cities.

FAQ's

Are steamed cheeseburgers healthier?

Because of the lack of oil, butter, and fats, steaming cheeseburgers are a healthier option. During the steaming process, the fats inside of the meat are melted away into the water below and replaced with the moisture the water provides. Leaving a juicy but lean cheeseburger.

Can frozen burger patties be steamed?

You can steam frozen burger patties, just be aware that the cooking time may vary, and it is recommended to check the internal temperature of the burgers before serving. Also, depending on the size of your frozen burger patties, you may only fit 2 or 3 in the steamer basket.

What is the goop that comes out of cooked burgers?

It's called scum and it's a mix of protein and water. It's harmless and can simple be wiped off if you prefer not to eat it.

Notes

  • Notes: Burgers are done when the internal temperature reaches 165 degrees Fahrenheit (74°C). Use a quick-read thermometer to check the temperature.

Looking for more delicious 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!

Close up of a prepared steamed cheeseburger with all of the toppings.
Print Recipe
5 from 2 votes

Steamed Cheeseburgers

Discover burger bliss with these steamed cheeseburgers. Tender, juicy, and expertly steamed, it's topped with melted cheese, nestled in a soft bun with fresh toppings.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Main Course
Cuisine: American
Keyword: steamed cheeseburgers
Servings: 4 servings
Calories: 275kcal
Author: Tanya

Equipment

Ingredients

  • 1 pound Lean ground beef
  • 1 tablesoon Hamburger seasoning or seasoning of choice
  • 4 Hamburger buns
  • 4 slices of Cheese
  • Burger toppings lettuce, tomato, onion, pickles, spicy mayo, etc

Instructions

  • Fill a steamer basket with 1 inch of water, making sure the water won’t touch the bottom of the basket. Bring the water to a simmer over medium heat.
  • Meanwhile, in a mixing bowl, combine the ground beef and hamburger seasoning. Mix well, but avoid overworking the meat, as it can make the burgers tough.
  • Divide the meat mixture into 4 equal portions, about ¼ of a pound each, and shape each portion into a patty that matches the size of your hamburger buns. Press your thumb in the center of each patty to create a slight indentation. This will help the patties cook evenly.
  • Place the patties in the steamer basket in a single layer.
  • Cover the pot with a lid and steam the patties for about 8 minutes. While the patties are steaming, you can prepare your hamburger buns. Split them open and lightly toast them if desired. You can also add your desired burger toppings like lettuce, tomato slices, onion slices, and pickles.
  • After 8 minutes, remove the steamer from the heat, open the lid, and top the burgers with cheese. Cover the steamer basket and leave it covered for 1 minute.
  • Assemble your steamed cheeseburgers by placing each patty with melted cheese on the bottom half of a toasted hamburger bun. Add your desired toppings and cover with the top half of the bun.

Notes

Notes: Burgers are done when the internal temperature reaches 165 degrees Fahrenheit (74°C). Use a quick-read thermometer to check the temperature.

Nutrition

Serving: 1g | Calories: 275kcal | Carbohydrates: 22g | Protein: 28g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 287mg | Potassium: 445mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 4mg

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Hamburger Seasoning

Elevate your homemade burgers with our homemade hamburger seasoning. Crafted with a perfect balance of paprika, zesty garlic and onion, cayenne pepper, and brown sugar, this versatile blend creates a mouthwatering symphony of flavors.

Hamburger seasoning in a small white dish.

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

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

I get a little excited when it comes to my homemade spice blends. Finding the perfect combo of spices to prepare ahead of time makes life easy and delicious.

Hands down this is the best burger seasoning recipe. Sweet, savory, with hints of spice, this burger seasoning recipe lends itself to be customized to your liking and can be used on burgers and more! Use it in place of a little salt for a delicious hamburger.

If you love burgers, try this lean but tender turkey burger or a seriously juicy steamed cheeseburger!

Ingredients for Hamburger Seasoning

  • Smoked paprika - adds a little smokey flavor, but feel free to use regular paprika if you prefer.
  • Black pepper
  • Kosher Salt
  • Garlic powder
  • Onion powder
  • Cayenne pepper
  • Brown sugar
Hamburger seasoning ingredients.

Tools needed for this recipe

  • Small bowl for mixing
  • Airtight container for storage

How To Make Hamburger Seasoning

Add the ingredients in a small bowl and stir to combine. Store in an airtight container.

hamburger seasoning ingredients in a bowl before being mixed.

Use 1 Tablespoon of burger seasoning mix per pound of ground beef.

Hamburger seasoning in a small white dish.

How to store hamburger seasoning

Like with most spices, you'll want to keep this hamburger seasoning mix stored in a dark, cool place within a sealed airtight spice container. For the best flavor use within 3 - 6 months.

How to use your homemade burger seasoning mix

Here are a few ways to use your homemade burger seasoning:

  • Add 1 Tablespoon of burger seasoning to the raw ground beef or turkey, and combine using your hands into the meat.
  • Generously season your hamburger patties on both sides before steaming or making grilled burgers.
  • Don't stop there though! You can use this hamburger seasoning recipe on chicken, pork, or turkey burgers.
Hamburger seasoning in a small white dish.

Burger cooking methods

When it comes to cooking hamburgers, the choice of cooking method can greatly impact the flavor and texture. Try any of these cooking methods and see how they interact with your homemade hamburger seasoning.

Grilling: Grilling is a classic and beloved method for cooking hamburgers.

Pan-Frying: Pan-frying is a versatile cooking method that allows you to cook hamburgers indoors easily.

Broiling: Broiling is a convenient method for cooking hamburgers that mimics the intense heat of a grill.

Baking: Baking hamburgers in the oven is a reliable and hands-off method that ensures even cooking.

Air Frying: Air frying is a healthier alternative to pan frying that still yields delicious results. My frozen air fryer hamburgers are a favorite.

Steaming: While not as common as other methods, steaming hamburgers is an intriguing option that yields unique and juicy results.

FAQ's

Can homemade hamburger seasoning be used for other dishes?

Absolutely! While it is primarily designed for hamburgers, homemade hamburger seasoning can also be used to enhance the flavor of other dishes like meatballs, meatloaf, grilled chicken, or even roasted vegetables.

Are there any alternatives to homemade hamburger seasoning?

You can use pre-packaged burger seasonings available in stores. However, making your own homemade blend allows you to customize the flavors to your liking and ensures the use of fresh, quality ingredients.

Can homemade hamburger seasoning be used on vegetarian or vegan burgers?

Yes! Homemade hamburger seasoning can be used on vegetarian or vegan burger alternatives to add flavor and depth. Simply apply the seasoning to your plant-based patty before cooking, ensuring all the delicious flavors infuse into the burger.

Notes

  •  I prefer to use 1 Tablespoon of hamburger seasoning per pound of meat. Use any amount you find suitable to season your burgers.

Looking for other seasonings? 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!

Hamburger seasoning in a small white dish.
Print Recipe
5 from 2 votes

Hamburger Seasoning Recipe

Elevate your homemade burgers with our homemade hamburger seasoning. Crafted with a perfect balance of paprika, zesty garlic and onion, cayenne pepper, and brown sugar, this versatile blend creates a mouthwatering symphony of flavors.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: hamburger seasoning
Servings: 2.5 tablespoons
Calories: 18kcal
Author: Tanya

Ingredients

Instructions

  • Add the ingredients in a small bowl and stir to combine. Store in an airtight container.
  • Use 1 Tablespoon of seasoning per pound of food.

Notes

Notes: I prefer to use 1 Tablespoon of hamburger seasoning per pound of meat. Use any amount you find suitable to season your burgers.

Nutrition

Serving: 1g | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 1398mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 959IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg