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Mackerel Rundown

Jamaican Mackerel Rundown is a traditional, flavorful dish that combines tender mackerel with a rich and savory coconut milk sauce. Its unique blend of spices and ingredients creates an authentic taste of the Caribbean right in your own kitchen.

mackerel rundown cooked nown in sauce in skillet

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.

Jamaican Mackerel Run Down is a traditional, flavorful dish that combines tender mackerel with a rich and savory coconut milk sauce. Its unique blend of spices and ingredients creates an authentic taste of the Caribbean right in your own kitchen.

Growing up in a Jamaican household has its perks, mainly all the delicious recipes I was able to enjoy. These included ackee and saltfish, brown stew chicken, oxtail, and mackerel run-down. This dish was for sure a favorite, as the coconut sauce pairs well with the fish in this dish.

Mackerel run down is complemented by side dishes such as boiled green bananas, dumplings, and white rice. It is also great served over a bed of steamed vegetables such as kale, carrots, and cabbage. This flavorful and comforting dish is sure to be a hit in any Jamaican home.

Traditionally, mackerel run down is made with salted or pickled mackerel. This mackerel must be prepped before adding it to a rich coconut sauce. I've modified the recipe using fresh mackerel and canned coconut milk rather than fresh coconut. This recipe is still delicious either way.

Ingredients for Mackerel Run Down:

  • Fish - Salted or pickled mackerel is more traditional, so if you can find it, use it by all means. I've used fresh mackerel in this recipe. You could also use herring or sardines in place of mackerel. I also use lime to clean the fish to get rid of any excessive fishy smell or taste.
  • Coconut Sauce - olive oil, yellow and green onion, garlic, tomato, unsweetened coconut milk, garlic, thyme, all-purpose seasoning, salt, and pepper.
ingredients for mackerel rundown recipe

How to Make Mackerel Run Down

Chop all the vegetables and set them to the side.

Rinse mackerel in cold water and squeeze lime to wash the mackerel fish while rinsing.  Debone the mackerel and chop the mackerel into bite-sized pieces.

deboned and chopped fish for rundown

In a large skillet, heat oil over medium heat. Add chopped yellow onion, green onion, garlic, tomato, and sauté for 5-6 minutes, until the vegetables have softened.

Add the mackerel, coconut milk, pimento seeds, thyme, and all-purpose seasoning. Stir and mix to combine. Continue cooking for an additional 10-12 minutes.  Taste and season with salt and pepper to taste.

coconut sauce ingredients in skillet before dish added
mackerel rundown sauce cooked

Remove from heat and remove the pimento seeds and thyme leaves before serving.

mackerel run down on plate with green banana and dumpling

What to Serve with Mackerel Rundown

Mackerel Run down pairs well with plantains, boiled, green bananas, or fried dumplings. You can also serve it with a fresh salad on the side or steamed vegetables.

How to make Rundown with Salted Fish

In order to make mackerel run down with salted fish, you will need to prep the fish before adding it to the coconut sauce. Follow these steps:

  1. Rinse mackerel in cold water twice to wash off the salt. Squeeze lime to wash the mackerel fish while rinsing.  
  2. Boil the mackerel for about 5-10 minutes in a pot filled with water. Remove the mackerel from the stove and drain the water.
  3. Allow the mackerel to cool. Debone it and tear it off into smaller pieces. Set aside.
  4. Proceed with making the coconut sauce in the recipe before adding the mackerel.

Can I make this dish spicy?

Sure! You can add a sliced scotch bonnet pepper, seeds removed, or a whole scotch bonnet pepper while the coconut sauce simmers.

Frequent Asked Questions

What does rundown mean?

The term "rundown" describes the process of cooking the sauce until it reduces, thickens, and "runs down" or breaks down to a rich and flavorful consistency.

When is mackerel rundown typically served?

We usually ate rundown for breakfast, but it can be eaten for lunch or dinner.

Looking for more Jamaican recipes? Try these out:

Print Recipe
5 from 1 vote

Mackerel Rundown

Jamaican Mackerel Rundown is a traditional, flavorful dish that combines tender mackerel with a rich and savory coconut milk sauce. Its unique blend of spices and ingredients creates an authentic taste of the Caribbean right in your own kitchen.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Caribbean
Keyword: caribbean mackerel run down, Jamaican mackerel run down, mackerel run down, mackerel rundown
Servings: 4 people
Calories: 328kcal
Author: Tanya

Ingredients

  • 2 lb Mackerel fileted (see note for using salted mackerel)
  • 2 Tablespoons canola oil
  • 1 medium yellow onion chopped
  • 5 stalks of green onions chopped
  • 4 cloves garlic chopped
  • 1 tomato chopped
  • 1 13.5 oz can of unsweetened coconut milk
  • 6 pimento seeds
  • 4 sprigs thyme
  • 2 teaspoons of all-purpose seasoning
  • salt and pepper to taste

Instructions

  • Rinse mackerel in cold water and squeeze lime to wash the mackerel fish while rinsing. Debone the mackerel and chop the mackerel into bite-sized pieces.
  • In a large skillet, heat oil over medium heat. Add yellow onion, green onion, garlic, tomato, and sauté for 5-6 minutes, until the vegetables have softened.
  • Then add the mackerel, coconut milk, pimento seeds, thyme, and all-purpose seasoning. Stir and mix to combine. Continue cooking for an additional 10-12 minutes. Taste and season with salt and pepper to taste.
  • Remove from heat and remove the pimento seeds and thyme leaves before serving.

Notes

In order to make mackerel run down with salted fish, you will need to prep the fish before adding it to the coconut sauce. Follow these steps:
  1. Rinse mackerel in cold water twice to wash off the salt. Squeeze lime to wash the mackerel fish while rinsing.
  2. Boil the mackerel for about 5-10 minutes in a pot filled with water. Remove the mackerel from the stove and drain the water.
  3. Allow the mackerel to cool. Debone it and tear it off into smaller pieces. Set aside.
  4. Proceed with making the coconut sauce in the recipe before adding the mackerel.

Nutrition

Calories: 328kcal

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Classic Margarita Recipe

This Classic Margarita Recipe is one of my favorite tequila cocktail recipes, combining Blanco tequila with Cointreau, lime juice and a little sugar syrup, for a drink that really packs a punch. This post is meant for an audience 21 and over.

salt rimed glass garnished with a slice of fresh lime filled with classic margarita cocktail

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 are looking for the Best Margarita Recipe, it should have a balance of flavors, sweet, sour, salty and bitter. That's why I always like to put a salt rim on my glass, as it balances out the other strong flavors in the cocktail itself.

I make my classic margarita recipe with Cointreau as it has a lovely depth of orange flavor. However, feel free to swap Cointreau for triple sec, or any other orange flavored liqueur.

This simple margarita recipe is easy to prepare, in just 5 minutes you have the perfect cocktail serving for one. However, feel free to double up the recipe, or even make it in a pitcher if you are serving a larger crowd of friends.

If you enjoy a cocktail when the sun is out, try my Strawberry Margarita, Paloma Cocktail, Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Classic Margarita Recipe Ingredients

Here's what you will need to make a Classic Margarita cocktail:

  • Tequila - when it comes to making the best Margarita Cocktail, I use Blanco tequila.
  • Lime - use fresh lime juice for the best flavor, although bottled lime juice can work in a pinch. You will also need lime juice for decorating the rim of the glass with salt, and fresh lime wedges for garnish.
  • Orange Liqueur - I use Cointreau, but you can also use Triple Sec, or any other orange liqueur.
  • Simple Syrup - make your own Simple Syrup using my quick and easy recipe. Alternatively, you can buy bottled sugar syrups in your local store.
  • Salt - no margarita cocktail is complete without a salt rimmed glass; I use course kosher or course sea salt.
classic margarita recipe ingredients

How to make a Classic Margarita Cocktail

Begin by preparing your glass. Dip the rim of a chilled glass into the small shallow dish with lime juice, making sure to coat the entire rim.

the rim of a glass being dipped into a shallow black dish filled with lime juice

Next, dip the rim of the glass into the dish with coarse salt, rolling the glass to ensure an even coating of salt on the rim.

the rim of a glass being dipped into a shallow black dish of coarse salt
a hand holding a glass with a salt crusted rim

In a cocktail shaker, combine the tequila, lime juice, Cointreau, and simple syrup. Fill the shaker with ice.

Shake the mixture vigorously for about 15 seconds, until well combined and chilled.

cocktail shaker being shaken

Strain the cocktail into your prepared glass.

2 salt rimmed glasses, garnished with a slice of fresh lime being filled with classic margarita from a cocktail shaker

Garnish with a lime wedge, and serve immediately.

Expert Tips

These tips will help you make the best Classic Margarita recipe you've ever tried. 

  • 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.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, simply add the ice and stir well.
  • Don't add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem, just increase the recipe and prepare in a large jug rather than a cocktail shaker.
2 salt rimed glasses garnished with a slice of fresh lime filled with classic margarita cocktail with a cocktail shaker set alongside

Flavor variations

  • The type of tequila you use can significantly affect the flavor of your margarita. Blanco or silver tequila is typically used for a classic margarita, as it has a clean, crisp taste that pairs well with the other ingredients.
  • For a slightly sweeter margarita, you can adjust the amount of simple syrup to your liking, or use agave nectar instead. However, be careful not to overdo it, as too much sweetness can overpower the other flavors in the drink.
  • For the orange liqueur, I use Cointreau, but you can also make a classic margarita recipe with triple sec, or any other orange-flavored liqueur.
  • Add flavors, like tamarind, for a tamarind margarita.
close up image of a salt rimed glass garnished with a slice of fresh lime filled with classic margarita cocktail

FAQs

Is triple sec or Cointreau better for margaritas?

Cointreau is a triple sec, it is a good quality orange liqueur with a great orange flavor. Triple sec's vary in quality and strength. Cointreau has a lovely smooth flavor of sweet oranges which I think works perfectly in a margarita.

Why do you put a salt rim around a margarita glass?

Aside from decorating the glass, the salt balances out the sweetness from the Cointreau, bitterness from the tequila, and sourness from the lime juice.

How do you get salt to stick to the rim of a margarita glass?

The glass is first dipped in lime juice, which helps the coarse salt stick to the rim of the glass.

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

salt rimed glass garnished with a slice of fresh lime filled with classic margarita cocktail
Print Recipe
5 from 1 vote

Classic Margarita Recipe

This Classic Margarita Recipe is one of my favorite tequila cocktails and combines Blanco tequila with Cointreau, lime juice and a little sugar syrup, for a drink that really packs a punch.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: classic margarita cocktail, classic margarita recipe with cointreau, simple margarita recipe
Servings: 1
Calories: 244kcal
Author: Tanya

Ingredients

  • 2 oz Blanco tequila
  • 1 oz fresh lime juice
  • 1 oz Cointreau or any other orange liqueur
  • 1 teaspoon simple syrup
  • lime juice in a small shallow dish
  • course salt in another small shallow dish

Instructions

  • Begin by preparing your glass. Dip the rim of a chilled glass into the small shallow dish with lime juice, making sure to coat the entire rim.
  • Next, dip the rim of the glass into the dish with coarse salt, rolling the glass to ensure an even coating of salt on the rim.
  • In a cocktail shaker, combine the tequila, lime juice, Cointreau, and simple syrup. Fill the shaker with ice.
  • Shake the mixture vigorously for about 15 seconds, until well combined and chilled.
  • Strain the cocktail into your prepared glass.
  • Garnish with a lime wedge, and serve immediately.

Notes

  • The type of tequila you use can greatly affect the flavor of your margarita. Blanco or silver tequila is typically used for a classic margarita, as it has a clean, crisp taste that pairs well with the other ingredients.
 
  • For a slightly sweeter margarita, you can adjust the amount of simple syrup to your liking, or use agave nectar instead. However, be careful not to overdo it, as too much sweetness can overpower the other flavors in the drink.

Nutrition

Calories: 244kcal | Carbohydrates: 17g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 14IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 0.3mg

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Blue Cheese Dressing

My quick and easy recipe for Homemade Blue Cheese Dressing tastes terrific and adds a real punch of flavor to anything you add it to. Used as a salad dressing, it transforms a simple bowl of romaine lettuce but works just as well as a dipping sauce for your favorite chicken wings recipe.

glass jar filled with blue cheese dressing set on a white linen napkin

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

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

This classic blue cheese dressing will taste far superior to anything you buy in your local store. This dressing is bursting full of fresh-tasting flavors. Also, with a homemade salad dressing, you won't find any unnecessary added sugars, additives, or preservatives.

I like to fall back on this easy dressing recipe when I'm pushed for time. I can have the dressing blended together in 5 minutes with a few simple ingredients. Then all it needs is a quick chill in the refrigerator.

Dressings and sauces are a great way of adding extra layers of flavor to a dish. If you enjoy making sauces, try my Sweet Onion Dressing, Tartar Sauce, or Homemade Remoulade Sauce.

Ingredients

  • Mayonnaise - Use your favorite brand of mayonnaise.
  • Buttermilk - Adds a touch of acidity to the dressing.
  • Blue cheese - Crumbled blue cheese flavors the sauce. I like to go for a crumbly blue cheese, but you can also use a creamier blue cheese if you prefer.
  • Worcestershire sauce -  Worcestershire sauce gives the sauce an umami flavor.
  • Seasoning - Onion powder, salt, and black pepper.
wooden board topped with blue cheese dressing recipe ingredients

How to make blue cheese dressing

In a small blender, combine the mayonnaise, buttermilk, crumbled blue cheese (reserving some for garnish, if desired), Worcestershire sauce, and onion powder.

top down image of a jar of blue cheese dressing set on a wooden board

Blend the ingredients on a low setting until smooth, stopping occasionally to scrape down the sides of the blender with a spatula. Taste and adjust the seasoning with salt and black pepper, blending again briefly to incorporate.

Transfer the dressing to a serving container and refrigerate for at least 30 minutes to allow the flavors to meld together.

Stir the dressing before serving, and garnish with reserved crumbled blue cheese (if desired).

How to make blue cheese dressing without a blender

You can also mix this dressing together by hand:

  • Whisk the mayonnaise, buttermilk, and seasonings together until combined.
  • Mix in the blue cheese crumbles, breaking up large lumps as you stir.

Expert Tips

These tips will help you make the best blue cheese dressing you've ever tasted:

  • Always check the dressing for seasoning before serving, and adjust as required.
  • Before serving, give the dressing a quick stir to recombine any separated ingredients.
  • If the dressing is too thick, you can thin it out with a little bit of milk or water.

Variations

  • If you don't have buttermilk, sour cream would be a great substitution.
  • A squeeze of fresh lemon juice can add a lovely touch of acidity to the dressing.
  • Add some fresh herbs like parsley or chives. 
a white plate of romaine lettuce drizzled with blue cheese dressing, set on a wooden board with a jar of blue cheese dressing set alongside

What is Blue Cheese Dressing used for

This versatile dressing is great with salads, as a dip, or as a topping. Drizzle some dressing over romaine lettuce, and you have the base for a delicious green salad.

It works as a treat as a dipping sauce for your favorite wings recipe. Try my Jerk Chicken Wings or Lemon Pepper Chicken Wings, or my Air Fryer Buffalo Cauliflower Wings.

How to store

To refrigerate: Once made, the dressing can be stored in an airtight container in the refrigerator for up to 5 days.

To freeze: I don't recommend freezing this as the consistency is never quite the same once the dressing has been frozen. It only takes 5 minutes to prepare and can be stored in the refrigerator for up to 5 days, so I prefer to make it fresh when I need it.

FAQs:

Is blue cheese dressing healthy?

Blue cheese dressing is a great source of calcium, and a homemade dressing is a great healthy option as there are no added sugars, additives, or preservatives that you will find in store-bought sauces.

Is blue cheese dressing the same as ranch dressing?

No, whilst they are both creamy dressings made with a base of mayonnaise, buttermilk, and/or sour cream, the flavors differ. A ranch dressing has added herbs and spices, whereas, in a blue cheese dressing, the predominant flavor is blue cheese.

Is blue cheese dressing the same as blue cheese dip?

While they have the same ingredients, blue cheese dressing has a looser texture than blue cheese dip, which is a little thicker. This is easily done by adding a little more mayonnaise and cutting back on or swapping the buttermilk for sour cream.

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

glass jar filled with blue cheese dressing set on a white linen napkin
Print Recipe
5 from 1 vote

Blue Cheese Dressing

Homemade Blue Cheese Dressing tastes amazing and adds a real punch of flavor to anything you add it to. Used as a salad dressing it transforms a simple bowl of romaine lettuce, but works just as well as a dipping sauce for your favorite chicken wings recipe.
Prep Time5 minutes
Chill time30 minutes
Total Time35 minutes
Course: Condiment, Dip, Sauce
Cuisine: American
Keyword: blue cheese dressing, blue cheese salad dressing, blue cheese sauce
Servings: 8
Calories: 134kcal
Author: Tanya

Ingredients

  • ½ cup mayonnaise
  • 6 tablespoon buttermilk
  • ½ cup crumbled blue cheese
  • 2 teaspoon Worcestershire sauce
  • ½ teaspoon onion powder
  • salt & black pepper to taste

Instructions

  • In a small blender, combine the mayonnaise, buttermilk, crumbled blue cheese (reserving some for garnish, if desired), Worcestershire sauce, and onion powder.
  • Blend the ingredients on a low setting until smooth, stopping occasionally to scrape down the sides of the blender with a spatula. Taste and adjust the seasoning with salt and black pepper, blending again briefly to incorporate.
  • Transfer the dressing to a serving container and refrigerate for at least 30 minutes to allow the flavors to meld together.
  • Stir the dressing before serving, garnish with reserved crumbled blue cheese (if desired), and enjoy on salads, as a dip, or as a topping. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

You can also mix this dressing together by hand:
  • Whisk the mayonnaise, buttermilk, and seasonings together until combined.
  • Add the blue cheese crumbles and mix them together, breaking up any large lumps as you stir.
 
Before serving, give the dressing a quick stir to recombine any separated ingredients.
If the dressing is too thick, you can thin it out with a little bit of milk or water.

Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 217mg | Potassium: 53mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 0.2mg | Calcium: 61mg | Iron: 0.1mg

by 11 Comments

Jamaican Coleslaw

My love for Jamaican cooking and Caribbean cuisine runs deep, inspiring this fresh Jamaican coleslaw salad! A creamy and crunchy combination of sweet, tangy, and spice.

A bowl of Jamaican coleslaw with serving spoons.

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.

A take on fresh coleslaw, Jamaican style! Hints of delicious jerk spice you love in Jamaican food. Jamaican coleslaw is a simple recipe that's easy to make and can be served with a variety of different main dishes, including meat, fish, and vegetable-based dishes.

Some of my favorite dishes to pair with our Jamaican coleslaw are my Jamaican Oxtails, Baked Jamaican Jerk Shrimp, or this Jamaican Escovitch Fish.

A bowl of Jamaican coleslaw with serving spoons.

Jamaican Slaw Ingredients

  • Green cabbage - Shred yourself, or buy pre-shredded cabbage.
  • Carrot - I'd shred large carrots yourself; pre-shredded carrots tend to be too thick.
  • Scotch bonnet pepper - If you’re not a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, habanero or jalapeno peppers are a good substitute for them in this recipe.
  • Mayonnaise - Use your favorite brand of mayo here.
  • White vinegar - Red wine vinegar or apple cider vinegar will both work if you don't have any white vinegar.
  • Lime juice - Fresh lime juice or bottled will work.
  • Brown sugar - Light brown sugar, packed.
  • Spices - Ground ginger, ground allspice, and ground nutmeg will all be required. All can be found in the spice aisle. Try this homemade Allspice Substitute if you don't have a jar.
  • Salt - Add salt to taste
jamaican coleslaw ingredients.

Tools needed for this recipe

  • Food processor – Makes quick work of shredding vegetables. If you don’t have a food processor, a sharp knife and a cutting board, or cheese/vegetable grater will be necessary for breaking down the veggies.
  • Mixing bowl

How To Make Jamaican Coleslaw

After shredding, combine the cabbage, carrots, and scotch bonnet pepper. Set them aside.

cabbage, carrots and pepper shredded in a food processor.

In a small bowl, whisk together the mayonnaise, white vinegar, lime juice, brown sugar, ground ginger, ground allspice, and ground nutmeg.

Dressing mixed together in a large bowl.

Pour the dressing over the cabbage mixture and toss to coat.

Serve immediately or cover and refrigerate for an hour before serving.

Jamaican coleslaw all mixed together with the dressing.

How to Store Jamaican Coleslaw

Keep your coleslaw stored in an airtight container in the fridge for up to 5 days.

While you can serve our coleslaw right away, making this the day before and storing it in the fridge will allow the flavors to meld together.

How far ahead of time can I prep coleslaw? Shred your cabbage and carrots for at most, three days before mixing your coleslaw mixture. Keep them in a storage bag or container in the fridge until you’re ready to use them.

Jamaican Coleslaw Salad Variations

Less cream, more tang! - Swap out all or half of the mayonnaise for Dijon mustard.

More sweetness - Cut the spice with sweet bits of pineapple, mango, or sweet peas.

Jamaican coleslaw all mixed together with the dressing.

Jamaican Slaw Serving Suggetions

Coleslaw is a great side dish for Sunday dinners around the BBQ. Creamy coleslaw salad can be served next to, on top of, or as part of many dishes. Especially when you're grilling, coleslaw provides that crunch, zest, and creamy component some meals need. Serve our Jamaican coleslaw salad with any of these dishes:

Jamaican Style Slaw FAQ's

What is the best tool for shredding cabbage and carrots?

Any of these tools will shred cabbage; each might offer a different texture, however:
-Mandolin
-Food processor
-Manual press chopper
-Box shredder
Whichever tool your use, take care to use it safely to avoid any unnecessary cuts.

What cabbage is best for coleslaw?

Green, red, napa, or savoy cabbage are all great options for coleslaw. Using red cabbage may result in some color bleeding into the dressing, but is great for added color contrast. Purely preference or what you have access to with do.

Notes

  • Use a food processor for easy shredding of the vegetables. 
  • If you’re not a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, habanero, or jalapeno peppers are a good substitute for them in this recipe.
  • Use this homemade Allspice Substitute if you don't have any available.

Looking for more amazing recipes? Try out these tasty Jamaican recipes:

 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 bowl of Jamaican coleslaw with serving spoons.
Print Recipe
4.78 from 9 votes

Jamaican Coleslaw

My love for Jamaican cooking and caribbean cuisine runs deep, inspiring this fresh Jamaican coleslaw salad. A creamy and crunchy combination of sweet, tangy, and spice.
Prep Time15 minutes
Resting1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Jamaican
Keyword: Jamaican Coleslaw
Servings: 8 servings
Calories: 178kcal
Author: Tanya

Ingredients

  • ½ head Medium cabbage shredded, about 4 cups
  • 2 Carrots shredded
  • ½ Scotch bonnet pepper seeds removed and shredded
  • ¾ cup Mayonnaise
  • ¼ cup White vinegar
  • 2 tablespoons Lime juice
  • 2 tablespoons Brown sugar packed
  • ½ teaspoon Ground ginger
  • ¼ teaspoon Ground allspice
  • ¼ teaspoon Ground nutmeg
  • Salt to taste

Instructions

  • In a large bowl, combine the cabbage, carrots, and scotch bonnet pepper. Set aside.
  • In a small bowl, whisk together the mayonnaise, white vinegar, lime juice, brown sugar, ground ginger, ground allspice, and ground nutmeg.
  • Pour the dressing over the cabbage mixture and toss to coat.
  • Serve immediately or cover and refrigerate for an hour before serving.

Video

Notes

  • Use a food processor for easy shredding of the vegetables. 
  • If you’re not a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, habanero or jalapeno peppers are a good substitute for them in this recipe.

Nutrition

Serving: 1g | Calories: 178kcal | Carbohydrates: 8g | Protein: 1g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 159mg | Potassium: 163mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2625IU | Vitamin C: 24mg | Calcium: 34mg | Iron: 0.4mg

by 1 Comment

Jamaican Boiled Dumplings

A true staple in Jamaican cuisine, these soft, doughy Jamaican boiled dumplings are made from a simple mixture of flour, water, and a pinch of salt, then lovingly boiled to perfection. The result is a versatile and satisfying dish that can be enjoyed on its own or paired with your favorite Jamaican recipes.

cooked jamaican dumpling on blue plate

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

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

Dumplings, also known as "dumplin", are popular in the Caribbean and go with many delicious recipes, like ackee and saltfish, mackerel run down, and corned beef and cabbage. I have fond recipes of my grandmother making dumplings for dinner, rolling the dough in between her hands and flattening them with her palm. She made it look so easy, and I was glad to learn her process for delicious dumplings. 

Jamaican-style dumplings are different than American or Asian dumplings. Using just flour, salt, and water, you can make a simple dough by mixing, rolling, and flattening it before adding it to boiling water to cook. Typically, people boil dumplings with green bananas and serve them as a side dish for various recipes.

If you like these boiled dumplings, be sure to check out these fried dumplings as well. 

Ingredients for Jamaican Dumplings

All you need for this recipe is all-purpose flour, salt, and water. 

ingredients for boiled dumplings on wooden backboard

Tools needed:

A large bowl

Clean, dry hands for mixing the dough

How to make Jamaican Dumplings

In a large pot, bring water and salt to a boil to boil the dumplings.

In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour.

Gradually add water to the flour mixture, mixing with your hands until a dough forms.

dough ball for dumplings

Divide the dough into equal-sized pieces, rolling each into a smooth ball. Flatten each ball slightly with the palm of your hand to form a round, circular dumpling. It should look like a thick disk.

hand holding flattened dumpling

Carefully drop the dumplings into the boiling water, one at a time, ensuring that they don't stick together. You can use a wooden spoon to stir the dumplings in the water. 

Boil the dumplings for 15-20 minutes. Stir occasionally to prevent sticking.

boiled dumplings in water

Use a slotted spoon to remove the cooked dumplings from the pot, allowing any excess water to drain.

boiled dumplings with 1 dumpling cut in half

Serve with your favorite recipes. 

Storage Tips

Refrigeration: To store leftover Jamaican dumplings in the refrigerator, first, allow them to cool completely at room temperature. Then, place the cooled dumplings in an airtight container or a resealable plastic bag, removing as much air as possible before sealing. Store in the refrigerator for 3-4 days.

Freezer: For longer storage, you can freeze the cooked dumplings. Begin by laying the cooled dumplings on a parchment paper-lined baking sheet, ensuring they don't touch each other, and freeze them for a couple of hours or until solid. Once frozen, transfer the dumplings to a resealable plastic freezer bag or an airtight container, remove as much air as possible before sealing, and store them in the freezer for 2-3 months.

To reheat, place the frozen dumplings in boiling water and boil for 10-15 minutes until the dumplings are cooked through. 

Servings Suggestions

These dumplings are a great side dish in many recipes. Try them with callaloo and saltfish, mackerel rundown, air-fried plantains, curry chicken, or steamed fish.

Expert Tips

  • Add the water slowly when adding to make the dough. You may find that you need a little less or more water. Add more flour if your dough is too sticky and sticking to your fingers.
  • When mixing the dough, use cold water to help create a firmer and smoother consistency. Start by adding a small amount and gradually add more until the dough comes together.
  • Some people add cornmeal to their dumplings. To do so, substitute ¼ cup of the all-purpose flour for cornmeal.

Frequently Asked Questions

What are Jamaican dumplings made of?

Jamaican dumplings are made of a simple mixture of all-purpose flour, salt, and water. The ingredients are combined to form a slightly sticky dough, which is then shaped into small, round dumplings before being boiled. The basic recipe can be easily customized by using different types of flour, like whole wheat flour. 

How do you know when the dumplings are cooked through?

The dumplings will rise to the surface of the boiling water, signaling that they are almost done. Their texture will change, becoming slightly firmer and less doughy. Pierce one with a fork or knife to check its doneness. If the utensil goes through easily and the dumpling looks cooked inside, they are ready to be served.

Can you make Jamaican boiled dumplings with self-rising flour?

Yes, you can use self-rising flour to make Jamaican boiled dumplings, resulting in slightly lighter and fluffier dumplings. Omit additional salt, as self-raising flour typically contains salt. Follow the same recipe, adjusting the water as needed for the desired dough consistency.

cooked jamaican dumpling on blue plate
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4.25 from 4 votes

Jamaican Boiled Dumplings

A true staple in Jamaican cuisine, these soft, doughy Jamaican boiled dumplings are made from a simple mixture of flour, water, and a pinch of salt, then lovingly boiled to perfection. The result is a versatile and satisfying dish that can be enjoyed on its own or paired with your favorite Jamaican recipes.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Caribbean
Keyword: boiled dumplings, jamaican boiled dumplings
Servings: 4 people
Calories: 228kcal
Author: Tanya

Ingredients

For Boiling

  • 8 cups water
  • ½ Tablespoon salt

For Dumplings

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup cold water

Instructions

  • In a large pot, bring water and salt to a boil to boil the dumplings.
  • In a large mixing bowl, combine the all-purpose flour and salt, stirring to distribute the salt evenly throughout the flour. Gradually add water to the flour mixture, mixing with your hands until a dough forms.
  • Divide the dough into equal-sized pieces, rolling each into a smooth ball. Flatten each ball slightly with the palm of your hand to form a round, circular dumpling. It should look like a thick disk.
  • Carefully drop the dumplings into the boiling water, one at a time, ensuring that they don't stick together. You can use a wooden spoon to stir the dumplings in the water.
  • Boil the dumplings for 15-20 minutes, or until they are cooked through and have risen to the surface of the water. Stir occasionally to prevent sticking.
  • Use a slotted spoon to remove the cooked dumplings from the pot, allowing any excess water to drain.
  • Serve with your favorite recipes.

Nutrition

Calories: 228kcal | Carbohydrates: 48g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1480mg | Potassium: 67mg | Fiber: 2g | Sugar: 0.2g | Calcium: 25mg | Iron: 3mg

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Allspice Substitute

If you don't have allspice or can't find it in your local grocery store, in a couple of minutes you can create a homemade allspice substitute using common spices you may already have in your pantry. 

spice ingredients mixed together in a mortar bowl with a measuring spoon.

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.

Allspice is a versatile spice that can be used in both sweet and savory recipes, and it adds a warm spice flavor to a variety of dishes. Commonly used to flavor meat dishes, particularly beef, lamb, and pork.

Allspice is a key ingredient in jerk seasoning, which is a spicy flavor used particularly in Caribbean cuisine like my Jamaican Jerk Chicken, Jamaican Jerk Pork, and Jamaican Jerk Chicken Soup.

spice ingredients mixed together in a mortar bowl.

Ingredients

When you can't find ground allspice, this combination of other spices creates that distinct spice allspice gives.

  • Ground cinnamon
  • Ground cloves
  • Ground nutmeg
ground cinnamon, cloves and nutmeg in spice containers.

Tools needed for this recipe

  • Measuring spoon
  • Airtight container

How To Make The Best Allspice Substitute

In a small bowl, combine the ground cinnamon, cloves, and nutmeg and stir until they are well combined.

Then store the allspice substitute in an airtight container in a cool, dry place.

spice ingredients mixed together in a mortar bowl.

How to store your allspice substitute

Storing homemade spices properly is important to maintain their flavor and freshness. Here are some tips on how to store your allspice substitute and other homemade ground spices:

  • Store spices in airtight containers: Airtight containers, such as glass jars with tight-fitting lids or plastic containers with snap-on lids, will help prevent moisture and air from getting in and degrading the spices.
  • Store spices in a cool, dry place: Spices should be stored away from heat, light, and humidity. A cool, dry pantry or cupboard is an ideal place to store spices.
  • Label the containers: Be sure to label the containers with the name of the spice and the date it was made. This will help you keep track of how long the spice has been stored and when it should be used.

What is Allspice?

It's a pretty unique and delicious spice that comes from the dried berries of a tree that grows in the Caribbean and Central America. Even though it's called "allspice" it's not a mix of 'all spices'. Surprisingly, It's just one spice with a flavor that kind of tastes like a blend of cinnamon, nutmeg, and cloves.

Find allspice in the form of whole berries or ground into a powder. People in the Caribbean, Middle East, and North Africa use allspice a lot in their cooking. And, fun fact, some people even use allspice to help with digestion and pain relief.

spice ingredients mixed together in a mortar bowl.

Other Quick Allspice Substitutes

Substitute allspice with any of these warm spices and a peppery kick.

  • Pumpkin Pie Spice + Black pepper
  • Apple Pie Spice + Ground black pepper.
  • Five spice powder or Chinese five spice
  • Cinnamon + Ground black pepper
  • Whole allspice berries - Use a coffee grinder, spice grinder, or mortar & pestle to grind the allspice berries down.

FAQ's

What does allspice taste like?

Allspice is a warm spice that is often described as a combination of cinnamon, nutmeg, and cloves. It has a peppery bite and is slightly sweet, making it a popular choice for both sweet and savory dishes. Allspice can add depth and complexity to both types of dishes, from spiced cakes and pies to stews and meat dishes.

Notes

  • This allspice substitute will work well in recipes that call for ground allspice.

Looking for more homemade spice 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!

spice ingredients mixed together in a mortar bowl with a measuring spoon.
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5 from 1 vote

Allspice Substitute

If you don't have allspice or can't find it in your local grocery store, in a couple of minutes you can create a homemade allspice substitute using common spices you may already have in your pantry. 
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: Caribbean
Keyword: allspice substitute
Servings: 2.5 tablespoons
Calories: 19kcal
Author: Tanya

Equipment

  • Small bowl
  • Airtight container

Ingredients

  • 1 tablespoon Ground cinnamon
  • 3 teaspoons Ground cloves
  • 1 teaspoon Ground nutmeg

Instructions

  • In a small bowl, combine the ground cinnamon, cloves, and nutmeg and stir until they are well combined.
  • Store the allspice substitute in an airtight container in a cool, dry place.

Notes

  • This allspice substitute will work well in recipes that call for ground allspice.

Nutrition

Serving: 2.5tablespoon | Calories: 19kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.01g | Sodium: 7mg | Potassium: 41mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 1mg

by 4 Comments

Slow Cooker BBQ Chicken

My delicious BBQ chicken in the slow cooker will make for an easy dinner tonight. A delicious recipe loaded with a smoky taste and great flavor. Serve piled in a warm sandwich topped with even more bbq sauce and slaw!

A sandwich filled with shredded bbq chicken.

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

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

This isn't any basic barbecue chicken, my homemade bbq sauce brings the heat, tang, and smoke you want in a bbq pulled chicken. A perfect addition to a backyard summer gathering, lunch buffet, or family gathering.

This chicken has the flavor and texture of BBQ chicken that has been cooked low and slow, similar to pulled pork. To get this texture, I use a mixture of both chicken thighs and chicken breast but feel free to use all chicken breast if you prefer.

Try these tasty recipes alongside your pulled chicken: Homemade Refrigerator Pickles, Coleslaw, and Oven-roasted Cauliflower. This will quickly become a favorite meal to serve the family.

A serving bowl full of shredded bbq chicken.

Ingredients for Slow-Cooker BBQ Chicken

  • Boneless skinless chicken - For this recipe, I used half-boneless skinless chicken breasts and boneless chicken thighs. If you have one or the other, feel free to just use chicken breast OR thighs.
  • BBQ seasoning - Try our homemade BBQ seasoning packed with smoked paprika, brown sugar, celery salt, garlic powder, dry mustard, salt, and pepper.
  • BBQ sauce- Use your favorite barbecue sauce, Sweet Baby Rays is a delicious option! Or, give our homemade bbq sauce a try. Ketchup, onion powder, Worcestershire sauce, brown sugar, chili powder, little apple cider vinegar, molasses, dry mustard, salt, cayenne pepper, and liquid smoke make up our bbq sauce. And it only takes about 10 minutes to put it together!
slow cooker BBQ chicken ingredients,

Tools needed for this recipe

  • Slow Cooker

How To Make Shredded BBQ Chicken in the Crock pot

Place chicken in the slow cooker insert. Sprinkle with bbq seasoning and rub the seasoning into the chicken.

chicken breasts and thigh in the slow cooker insert.

Add the tangy bbq sauce on top.

bbq sauce added to the chicken.

Cover and cook on low for 3-4 hours.

Cooked bbq chicken in the slow cooker.

Once the chicken is cooked, remove the chicken from the insert and shred the chicken. I use my Kitchenaid mixer to speed up this process.

Shredding the chicken with a stand mixer.

Return the chicken to the crock pot insert and stir in the bbq sauce. Add additional BBQ sauce if desired.

Shredded bbq chicken in the slow cooker insert.

Serve your bbq shredded chicken and enjoy!

tongs grabbing bbq chicken.

How to store BBQ chicken leftovers

Once your leftover chicken has cooled, store it in an airtight container in the refrigerator for 3-4 days.

Can I freeze pulled bbq chicken? Yep! Allow the chicken to cool and place it in freezer-safe, airtight containers or plastic bags. Freeze for up to 3 months. Try freezing in individual servings.

What's the best way to shred chicken

Shredded bbq chicken can be prepared with two forks, as we've done for so long. The most recent discovery in shredding chicken starts with your stand mixer, believe it or not! You can just as well use a hand mixer too.

Simply add your cooked chicken breasts (this goes for boiled or baked as well) to the bowl of your stand mixer, and use the paddle attachment to shred the chicken in just a few minutes.

This method can also be done with any pulled pork or roast you want to be shredded or "pulled".

A serving bowl full of shredded bbq chicken.

Serving Suggestions

I love serving crockpot bbq chicken between warm (sometimes toasted) brioche hamburger buns, topped with extra sauce, Monterey jack cheese, and cole slaw. BBQ shredded chicken can also be served with any of these tasty dishes:

Notes

  • If you're serving bbq chicken as part of a buffet, don't leave it out for longer than 2 hours. The temperature of the meat will drop, causing bacteria to grow.
  • When serving at a buffet, try to maintain a temperature of 140 degrees Fahrenheit or above.
  • Feel free to double the recipe. Depending on how much you make should determine what size crockpot you should use. This recipe cooks perfectly in a smaller 3qt slow cooker.
  • If using frozen chicken first, I recommend defrosting it before adding it to the slow cooker, as the USDA suggests. However, if you must add frozen chicken, cook it longer until it reaches a temperature of 165 degrees Fahrenheit.

Looking for more slow cooker 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 serving bowl full of shredded bbq chicken.
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5 from 2 votes

Slow Cooker BBQ Chicken

My delicious bbq chicken in the slow cooker will make for an easy dinner tonight. A delicious recipe loaded with a smoky taste and great flavor. Serve piled in a warm sandwich topped with even more bbq sauce and slaw!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Main Course, Sandwich
Cuisine: American
Keyword: slow cooker bbq chicken
Servings: 8 servings
Calories: 196kcal
Author: Tanya

Equipment

Ingredients

Instructions

  • Place chicken in the slow cooker insert. Sprinkle with bbq seasoning and rub the seasoning into the chicken.
  • Add BBQ sauce on top. Cover and cook on low for 3-4 hours.
  • Once the chicken is cooked, remove the chicken from the insert and shred the chicken.
  • Return the chicken to the slow cooker insert and stir in the bbq sauce. Serve and enjoy!

Nutrition

Serving: 1g | Calories: 196kcal | Carbohydrates: 16g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 500mg | Potassium: 515mg | Fiber: 1g | Sugar: 12g | Vitamin A: 163IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

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Air Fryer Pretzel Bites

For a great-tasting snack in minutes you have to try my Air Fryer Pretzel Bites, crispy on the outside with the perfect chewy texture in the center that you expect from a pretzel. Serve hot from the air fryer with a bowl of your favorite dipping sauce, for me that has to be mustard or cheese.

a top down image of a white bowl piled with air fried pretzel bites and a bowl of mustard dipping sauce

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.

For ease I make my air fryer pretzel bites with pizza dough, a ready made pizza dough will work just fine. Once cooked in the boiling water and baking soda to puff the dough balls up, I brush with egg wash and sprinkle over some pretzel salt. The salt is entirely optional and you can leave it off if you prefer.

My Air Fried Pretzel Bites are the perfect party or games night snack. Serve up a bowl of these pillowy balls of dough with a side of dip and watch them disappear.

If you like to use your air fryer to make quick snacks and appetizers, then try my recipes for Air Fried Macaroni Cheese Balls, Air Fryer Crab Cakes, or my Air Fryer Cauliflower Wings with Buffalo Sauce.

Ingredients

Here's what you will need to make the best air fryer pretzel bites:

  • Dough - for ease, I use ¾ pound of ready-made pizza dough, you can make your own pizza dough if you prefer.
  • Water - I cook the balls of dough in a pot of boiling water before cooking them in the air fryer.
  • Baking soda - I combine water with baking soda to cook the pizza dough as it gives the dough a head start by puffing it up and gives you that chewy texture you expect from a pretzel.
  • Egg - I use one beaten egg to brush the pizza dough balls before placing them into the air fryer. The egg wash gives the dough a shiny glaze.
  • Salt - for added flavor and a touch of seasoning I sprinkle over some pretzel salt before placing the dough balls in the air fryer. This is entirely optional and you can leave it off if you prefer.
air fryer pretzel bites recipe ingredients

How to make Air Fryer Pretzel Bites

Preheat the air fryer to 350 degrees Fahrenheit.

Cut or break the pizza dough into small bite-sized pieces, about 1 inch thick.

a sheet of pizza dough spread out on a board
pizza dough on a chopping board cut into bite sized pieces

Roll the pieces into small cylinders. Set aside.

In a large pot, bring 8 cups of water to a boil. Slowly add the baking soda and stir until dissolved.

Using a slotted spoon, cautiously lower the dough balls into the boiling water. Allow them to cook for approximately 20-30 seconds before removing them with the slotted spoon.

Place the dough balls on a paper towel and pat them dry.

a pot of water and slotted spoon with balls of cooked dough
dough balls drying on some kitchen paper

Beat the egg in a small bowl.

Brush each dough ball in the egg wash, and coat it evenly. Sprinkle with salt if desired.

Place the dough balls in a single layer in the preheated air fryer basket.

dough balls being brushed with beaten egg
an air fryer basket filled with cooked balls of pizza dough

Air fry at 350 degrees Fahrenheit for 6-8 minutes or until the pretzel bites are golden brown and cooked.

an air fryer basket filled with cooked pretzel bites
an air fryer basket filled with cooked pretzel bites

Continue to cook the dough bites in batches until fully cooked.

Serve with your favorite dipping sauce, such as mustard or cheese sauce.

Expert Tips

These tips will help you make the best air-fried pretzel bites you've ever tried.

  • Don't skip the baking soda as that's what helps the balls of dough puff up and gives you the great chewy texture you expect from a pretzel.
  • Once cooked in the boiling water, always allow the dough balls to drain on paper towels before placing them in the air fryer. The drier the dough balls the crispier the pretzel.

Flavor variations

  • After brushing the dough balls with egg wash, sprinkle over some dried herbs and serve with a tomato dipping sauce.
  • Add some spice; try smoked paprika, Cajun spice blend, or red pepper flakes.
  • Sprinkle over some sesame or nigella seeds.
  • For sweet air fryer pretzel bites, swap the salt for demerara sugar and a sprinkle of ground cinnamon, and serve with a chocolate dipping sauce.

Serving suggestions

This recipe makes 40 pretzel bites which make a great appetizer or games night snack. I like to serve it with mustard or cheese sauce. However, you can serve these savory snacks with your favorite dipping sauce.

For something a little different try my Easy Queso Dip or BBQ Black-Eyed Pea Dip.

a white bowl piled with air fried pretzel bites and a bowl of mustard dipping sauce

How to store

On counter-top: Once cooked, allow to cool and store in an airtight container on the countertop at room temperature for up to 5 days. If you want to heat up the pretzels, place them into the air fryer for a couple of minutes to warm through.

To freeze: Once cooked and cool, lay out on a baking sheet and freeze for one hour. Then place into a freezer bag and store for up to 3 months. When ready to enjoy reheat from frozen.

FAQs

How long to cook pretzel bites in air fryer?

I preheat the air fryer to 350 degrees Fahrenheit and cook the pretzel bites for 6-8 minutes until cooked through.

Do I need to flip the pretzel bites half way through?

Some air fryers allow the bottom to be cooked while the top is air frying, resulting in both sides being cooked simultaneously. Check on your pretzel bites halfway through cooking to determine if they should be flipped.

Can you put frozen pretzel bites in an air fryer?

Yes, you can cook pretzel bites from frozen in an air fryer.

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

a top down image of a white bowl piled with air fried pretzel bites and a bowl of mustard dipping sauce
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4.67 from 3 votes

Air Fryer Pretzel Bites

Air Fryer Pretzel Bites made with ready made pizza dough, crispy on the outside with the perfect chewy texture in the center. Serve with your favorite dipping sauce.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Snack
Cuisine: American
Keyword: air fried pretzel bites, air fryer pretzel bites, air fryer pretzel bites no yeast, air fryer pretzel bites pizza dough, pretzel bites recipe
Servings: 40 pretzel bites
Calories: 22kcal
Author: Tanya

Equipment

Ingredients

  • ¾ pound pizza dough
  • 8 cups water
  • ⅓ cup baking soda
  • 1 egg
  • ½ teaspoon pretzel salt optional

Instructions

  • Preheat the air fryer to 350 degrees Fahrenheit.
  • Cut or break the pizza dough into small bite-sized pieces, about 1 inch thick. Roll the pieces into small cylinders. Set aside.
  • In a large pot, bring 8 cups of water to a boil. Slowly add the baking soda and stir until dissolved.
  • Using a slotted spoon, cautiously lower the dough balls into the boiling water. Allow them to cook for approximately 20-30 seconds before removing them with the slotted spoon. Place the dough balls on a paper towel and pat them dry.
  • Beat the egg in a small bowl.
  • Brush each dough ball in the egg wash, and coat it evenly. Sprinkle with salt if desired.
  • Place the dough balls in a single layer in the preheated air fryer basket. Air fry at 350 degrees Fahrenheit for 6-8 minutes or until the pretzel bites are golden brown and cooked.
  • Continue to cook the dough bites in batches until fully cooked.
  • Serve with your favorite dipping sauce, such as mustard or cheese sauce.

Notes

Some air fryers allow the bottom to be cooked while the top is air frying, resulting in both sides being cooked simultaneously. Check on your pretzel bites halfway through cooking to determine if they should be flipped.

Nutrition

Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Trans Fat: 0.001g | Cholesterol: 4mg | Sodium: 368mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 6IU | Calcium: 2mg | Iron: 0.2mg

by 24 Comments

Lemon Crinkle Cookies from Scratch

These lemon crinkle cookies from scratch are perfect for beautiful sunny days.

lemon crinkle cookies on a blue plate

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

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

I have a love-love relationship with lemon-flavored everything. I love lemonade, lemon meringue pie, and lemon cookies. So I decided that I had to make lemon crinkle cookies from scratch for the Spring.

My initial search for a lemon crinkle cookie recipe led to many recipes that used cake mix as a main ingredient. I have no problem with using cake mix in baking but that's not something I usually have on hand. On the other hand, I always have butter, flour, sugar, and lemons. Food coloring usually isn't a common ingredient found in my kitchen but lately that has changed. My macaron baking addiction has led me to buy lots of food coloring. Also, Easter is near and eggs must be dyed.

I think crinkle cookies are so darn cute. I had to do a lot of testing and research to understand how to get these cookies just the way I wanted, soft, crinkly, and lemony. This recipe does just that.

lemon crinkle cookies on a blue plate

So what's the secret to getting that crinkle powders sugar look on top? A few things. Make sure your dough is a room temperature when it is rolled. Most cookie dough is refrigerated for a bit before baking which causes the cookies not to spread. Crinkle cookies should spread; hence a room temperature dough works best.

Roll your cookies in granulated sugar first before you roll them into powdered sugar. The granulated sugar will get absorbed into the cookie while baking, allowing your powdered sugar to remain and not disappear in the baking process. A good crinkle cookie has plenty of nice baked powdered sugar on top.

What are lemon crinkle cookies?

Lemon crinkle cookies are a type of soft and chewy cookie that is flavored with fresh lemon zest and juice. They have a sweet and tangy taste balanced with a light and fluffy texture.

Can you make lemon crinkle cookies in advance?

Yes, you can make lemon crinkle cookies in advance. The dough can be prepared ahead of time and stored in the refrigerator for up to 2 days, or in the freezer for up to 3 months. Baked cookies can also be stored in an airtight container at room temperature for up to a week, or in the freezer for up to 3 months.

How do you store leftover lemon crinkle cookies?

Store leftover lemon crinkle cookies in an airtight container at room temperature for up to a week. To keep them fresh for longer, you can also freeze the cookies in a freezer-safe container or resealable plastic bag.

I hope you enjoy this lemon crinkle cookie recipe as much as we do.

Looking for more Cookie Recipes? Try these Out:
lemon crinkle cookies on a plate
Print Recipe
4.55 from 31 votes

Lemon Crinkle Cookies From Scratch

These lemon crinkle cookies from scratch are perfect for beautiful sunny days.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: cookie recipes, lemon crinkle cookies, lemon crinkle cookies from scratch
Servings: 24 cookies
Calories: 111.8kcal
Author: Tanya

Equipment

Ingredients

  • 1 ½ cups all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅛ teaspoon baking soda
  • ½ cup butter 8 tablespoons, softened
  • 1 cup granulated sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • 1.5 teaspoon freshly grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 dashes yellow food coloring optional
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar

Instructions

  • Preheat oven to 325 degrees Fahrenheit.
  • Combine flour, baking powder, baking soda, and salt in bowl. Set aside.
  • Cream butter and sugar until light and fluffy. Add egg, vanilla extract, lemon zest, lemon juice, and yellow food coloring and mix well.
  • Add flour mixture into butter mixture and mix until dough is just combined. 
  • Pick ½ tablespoons of the the dough and roll into ball. Place granulated sugar and powdered sugar in separate shallow plate. Roll cookie dough in granulated sugar, then in powdered sugar. Then place balls on baking sheets.
  • Bake in preheated oven for for 14-16 minutes. Remove from oven. Finish cooling on cooling rack.

Nutrition

Calories: 111.8kcal

Adapted from Mel's Kitchen Cafe.

Pin Lemon Crinkle Cookies From Scratch

This post was originally published on April 10, 2017. It has been updated with additional helpful information.

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Paloma

If you're looking for the perfect cocktail to serve at your next summer get together, look no further than this Classic Paloma Cocktail recipe. A Paloma is one of my favorite tequila cocktails and combines blanco tequila with grapefruit soda, for a drink that is deliciously refreshing. This post is meant for an audience 21 and over.

glass filled with pink cocktail topped with a slice of grapefruit and wedges of grapefruit and lime 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.

What I love most about this easy Paloma recipe is that it can be prepared in minutes. I combine the tequila and grapefruit soda with some Simple Syrup and a squeeze of fresh lime juice for added zing.

These are the cocktails I love to make over the warm summer months when I don't want to spend too much time indoors, and would rather be outside enjoying my cocktail in the sunshine.

If you enjoy a cocktail when the sun is out, try my Jamaican Rum Punch, Fruity Martini, or Jamaican Guinness Punch recipes.

Paloma Cocktail Ingredients

Here's what you will need to make a homemade Paloma cocktail:

  • Tequila - when it comes to making the best Paloma, I use Blanco tequila.
  • Lime - use fresh lime juice for the best flavor, although bottled lime juice can work in a pinch.
  • Simple Syrup - make your own Simple Syrup using my quick and easy recipe. Alternatively, you can buy bottled sugar syrups in your local store.
  • Soda - I like to use grapefruit soda in my Paloma cocktail.
  • Grapefruit - garnish the cocktail with a half wheel of fresh grapefruit.
paloma cocktail recipe ingredients

How to make a Classic Paloma Cocktail

In a shaker filled with ice, combine the tequila, lime juice, and simple syrup. Shake well and strain into a rocks glass filled with ice.

cocktail shaker pouring liquid into a glass filled with ice

Top with grapefruit soda and stir gently to combine.

Garnish with a grapefruit half wheel and serve immediately.

glass filled with pink cocktail topped with a slice of grapefruit and cocktail shaker with wedges of grapefruit and lime set alongside

Expert Tips

These tips will help you make the best Paloma Cocktail recipe you've ever tried. 

  • 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.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, simply add ice and stir well.
  • Don't add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the cocktail.
  • Serving more people, no problem, just increase the recipe and prepare in a large jug rather than a cocktail shaker.
top down image of a glass of paloma cocktail with a garnish of sliced ruby grapefruit

Flavor variations

  • The most common grapefruit sodas used in Palomas are Squirt, Fresca, and Jarritos Toronja (grapefruit-flavored soda).
  • If you can't find grapefruit soda, mix some fresh grapefruit juice with a little sparkling water instead.
  • I've garnished the cocktail with a slice of dried grapefruit, but you could also add a slice of lime or a slice of fresh grapefruit.

FAQs

What's in a Paloma cocktail?

A classic Mexican Paloma is made with tequila and grapefruit juice. I've added an extra squeeze of lime and some sugar syrup to the mix.

What's the difference between a margarita and a Paloma?

Although both are classic tequila-based cocktails, a margarita is sweetened with orange liqueur, while a Paloma is flavored with grapefruit juice or soda.

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

glass filled with pink cocktail topped with a slice of grapefruit and wedges of grapefruit and lime set alongside
Print Recipe
5 from 1 vote

Paloma Cocktail

This Classic Paloma Cocktail recipe is one of my favorite tequila cocktails and combines blanco tequila with grapefruit soda, for a drink that is deliciously refreshing.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: classic paloma cocktail recipe, easy paloma recipe, Paloma cocktail, tequila cocktails
Servings: 1
Calories: 198kcal
Author: Tanya

Equipment

Ingredients

  • 2 oz bianco tequila
  • ¾ oz lime juice
  • ½ oz simple syrup
  • 2 oz grapefruit soda
  • grapefruit half wheel for garnish

Instructions

  • In a shaker filled with ice, combine the tequila, lime juice and simple syrup. Shake well and strain into a rocks glass filled with ice.
  • Top with grapefruit soda and stir gently to combine.
  • Garnish with a grapefruit half wheel and serve immediately.

Notes

  • The most common grapefruit sodas used in Palomas are Squirt, Fresca, and Jarritos Toronja (grapefruit-flavored soda).
  • 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.
  • This cocktail is best served immediately, but it can also be made ahead of time and stored in the refrigerator for up to 24 hours. When ready to serve, simply add ice and stir well.

Nutrition

Calories: 198kcal | Carbohydrates: 18g | Protein: 0.1g | Fat: 0.01g | Sodium: 15mg | Potassium: 36mg | Fiber: 0.1g | Sugar: 17g | Vitamin A: 11IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg