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April 15, 2023 by Tanya Leave a Comment

Simple Syrup

glass bottle filled with simple syrup with a bottle of tequila, grapefruit tonic and a fresh lime

My Homemade Simple Syrup recipe can be made in minutes by combining water and sugar. Once made it's ready to add to your favorite cocktails and mocktails, to add a touch of sweetness to lemonade, or try adding it to your favorite iced teas and coffees.

glass bottle filled with simple syrup with a bottle of tequila, grapefruit tonic and a fresh lime

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.

As summer approaches, I love sitting outdoors enjoying a cocktail with the sun on my face. This simple sugar syrup works perfectly in my Paloma Cocktail recipe. Combined with tequila and grapefruit soda it makes the perfect summer sunshine cocktail.

This is a simple syrup recipe using a basic ratio of 1:1 sugar to water and can be prepared in less than 10 minutes. Just allow it to cool and add it to your favorite cocktail or iced drink.

I've kept the recipe simple, but you can add a variety of flavors to this syrup, from fresh herbs to spices and fresh fruits. To help you out, I've included some additional flavor suggestions later in the post.

Ingredients

  • Sugar - I use white granulated sugar but you can use any type of sugar for this recipe.
  • Water - use tap water if you are lucky enough to live somewhere with good water, if not use filtered water.
simple sugar syrup recipe ingredients

How to make Simple Syrup

Combine the sugar and water in a saucepan over medium heat and bring to a boil.

saucepan filled with granulated sugar and water for making sugar syrup

Stir and cook over medium heat until the sugar has dissolved about 3-4 minutes.

saucepan filled with simple syrup

Remove from heat and let cool completely.

Store in an airtight container and use in soft drinks or cocktail recipes, hot or iced teas, and coffees.

labeled glass bottle filled with simple syrup

Other ways to heat the simple syrup

You don't have to make simple syrup on the stovetop in a pan. My other two favorite methods of making a simple syrup are quick and easy and require no stovetop.

  • Simple Syrup with a Kettle - Heat your water in a kettle and add it to a heat-proof jar with a lid, like a mason jar. Add the sugar to the jar, cover, and shake it until the sugar is dissolved.
  • Microwave Simple Syrup - Combine the sugar and water in a microwave-safe bowl or glass measuring cup and stir the sugar and water mixture until thoroughly mixed. Microwave the mixture on high for approximately one minute, then remove carefully (the bowl may still be hot) and stir. Return to microwave and microwave for another 30 seconds.

Expert Tips

These tips will help you make the best simple syrup you've ever tried. 

  • Take care not to burn yourself when decanting the hot liquid into a container. I often use a funnel to avoid any spillages.
  • Sugar syrup will last in the refrigerator for up to 1 month, after that, it can start to turn cloudy which is a sign that the syrup has spoiled.
  • Allow the syrup to cool completely before adding it to cold drinks.
  • For a sugar syrup with more depth, try my brown sugar syrup or honey simple syrup.

Flavor variations

  • You can use any type of sugar you like for this recipe. I like to use white granulated sugar, but white superfine sugar, brown sugar, or coconut sugar would also be good choices.
  • Brown sugar will result in a slight caramel flavor.
  • Make a honey syrup using the same 1:1 ratio of honey to water.
  • You can also make flavored simple syrups by adding herbs, spices, or fruit to the sugar and water mixture before heating:
    • a few sprigs of fresh mint
    • cinnamon stick, a grating of nutmeg, or a vanilla pod
    • sliced root ginger
    • a few slices of lemon or orange
labeled glass jar filled with simple syrup and glasses set alongside

Serving suggestions

Add to a variety of drinks, cocktails, and mocktails, anywhere where you want to add a touch of extra sweetness.

I like to add it to a Classic Lemonade recipe or use it to sweeten my Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, Jamaican Lemonade, Green Sherbet Punch, or my Strawberry Basil Lemonade

You can also use it to sweeten hot or iced tea or coffee drinks.

How long does homemade simple syrup last?

Store in an airtight container in the refrigerator for up to 1 month.

FAQs

What is simple syrup made of?

It is made by combining and dissolving sugar in water over medium heat.

What is the difference between sugar syrup and simple syrup?

They are the same thing, simple syrup is sometimes called sugar syrup - they are both liquid sweeteners made by combining sugar and water.

What is the yield for simple syrup?

One cup of sugar and one cup of water will yield 1 ⅓ cups of syrup.

If you have tried this Simple Syrup 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 bottle filled with simple syrup with a bottle of tequila, grapefruit tonic and a fresh lime
Print Recipe
5 from 1 vote

Simple Syrup

My Homemade Simple Syrup recipe can be made in minutes combining water and sugar. Use simple syrup for cocktails, or to add a touch of sweetness to lemonade, or try adding it to your iced teas and coffee. This is a versatile syrup and the options are endless.
Prep Time2 minutes mins
Cook Time5 minutes mins
Total Time7 minutes mins
Course: Drinks
Cuisine: American
Keyword: cocktail sugar syrup, simple sugar syrup, simple syrup, simple syrup for cocktails, simple syrup recipe, sugar syrup recipe for cocktails
Servings: 16
Calories: 48kcal
Author: Tanya

Ingredients

  • 1 cup granulated sugar
  • 1 cup water

Instructions

  • Combine the sugar and water in a saucepan over medium heat and bring to a boil. Stir and cook over medium heat until the sugar has dissolved, about 3-4 minutes.
  • Remove from heat and let cool completely.
  • Use in any drink or cocktail recipe that calls for simple syrup.

Notes

  1. This recipe will yield 1 ⅓ cups of simple syrup.
  2. Store in an airtight container in the refrigerator for up to 1 month.
  3. You can use any type of sugar you like for this recipe. I like to use white sugar, but brown sugar or coconut sugar would also be good choices.
  4. You can also make flavored simple syrups by adding herbs, spices, or fruit to the sugar and water mixture before heating. For example, you could add a few sprigs of mint, a cinnamon stick, or a few slices of lemon.

Nutrition

Calories: 48kcal | Carbohydrates: 12g | Fat: 0.04g | Sodium: 1mg | Potassium: 0.3mg | Sugar: 12g | Calcium: 1mg | Iron: 0.01mg

April 14, 2023 by Tanya Leave a Comment

Coleslaw Recipe

Coleslaw in a serving bowl with a wooden spoon.

If you're planning a backyard BBQ, there's no better side dish to accompany those grilled meats than our delicious coleslaw recipe. A fresh and crisp coleslaw is the perfect complement to those savory meats, and it's a great way to incorporate some veggies into your meal.

Coleslaw in a serving bowl with a wooden 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.

Coleslaw is a classic side dish that has been around for centuries, and for good reason! It's a refreshing and crisp dish that pairs well with just about anything, making it perfect for any backyard BBQ or summer potluck. My coleslaw recipe is easy to make and can be prepped ahead of time, making it a perfect addition to your next outdoor gathering.

Some of my favorite side dishes, including this one, to serve at a BBQ are a tasty Cold Seafood Salad and Creamed Corn.

Coleslaw in a serving bowl with a wooden spoon.

Coleslaw Recipe Ingredients

  • Cabbage - A regular green cabbage is what I used, you can use a mixture of red and green cabbage, or a napa or savoy cabbage as well.
  • Carrot - Best to shred your own carrots here, you can buy carrot matchsticks, but those will still be too big for the coleslaw.
  • Sweet Onion - Sweet onions, or Vidalia onions are mild in flavor. You can also use shallots, those are smaller in size so you'll need 2-3.
  • Mayonnaise - Use homemade mayo or you can use your favorite brand.
  • Granulated White Sugar
  • Apple Cider Vinegar - ACV has a great flavor, but regular distilled white vinegar can be used in a pinch.
  • Lemon Juice - Fresh or bottled lemon juice will work.
  • Buttermilk - If you don't have buttermilk on hand for this recipe, you can make some yourself with a few minutes and a couple of ingredients. In 1 cup of milk add 1 tablespoon of lemon juice or vinegar. Let the mixture sit for 10 minutes, and you have homemade buttermilk.
  • Salt and Pepper to taste
Coleslaw recipe 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 bowls

How To Make Coleslaw

Add shredded cabbage, carrots, and sweet onion into a large bowl, and set aside. I use a food processor to shred all the vegetables.

Shredded vegetables in a food processor.

In another bowl, add mayonnaise, sugar, apple cider vinegar, lemon juice, buttermilk, salt, and pepper in another bowl.

coleslaw dressing mixed together in a bowl.

Pour this mixture over the shredded vegetables and toss to combine, ensuring the dressing covers the coleslaw.

Coleslaw recipe mixed up in a mixing bowl.

Serve immediately or cover and chill in the refrigerator for at least one hour or overnight. Serve and enjoy!

How to store our coleslaw recipe

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.

Freezing: I wouldn't recommend freezing coleslaw that's made with mayonnaise. During the thawing process, the dressing will start to beak down.

Servings Suggestions

Coleslaw is one of those side dishes you assume will be at every backyard BBQ. It's easy, delicious, and brings brightness next to those savory meats. Serve my coleslaw alongside any of these dishes:

  • Sticky BBQ Air Fryer Chicken Legs
  • BBQ Air Fryer Ribs
  • BBQ Air Fryer Chicken Breast
  • Oven-Baked Hot Dogs
Coleslaw in a serving bowl with a wooden spoon.

Why is it called coleslaw?

Coleslaw as we know it, comes from the Dutch term 'kool sla'. Kool is cabbage, and Sla is salad, cabbage salad. There are many variations of coleslaw depending on what part of the world you're in. The use of buttermilk, as we use it here, is mainly found in coleslaw made in the southern US. Other regions' recipes add other various ingredients like shredded apples, celery seeds, grated cheese, peppers, nuts, and dried fruits.

FAQ's

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.

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.

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.

Looking for more side dish recipes? Try these out:

  • Broccoli Slaw
  • Seasoned Air Fryer Asparagus
  • Fresh Corn Salad Recipe
  • Southern Potato Salad Recipe
  • Zesty and Easy Grilled Marinated Vegetables

 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!

Coleslaw in a serving bowl with a wooden spoon.
Print Recipe
5 from 1 vote

Coleslaw Recipe

If you're planning a backyard BBQ, there's no better side dish to accompany those grilled meats than a delicious coleslaw. A fresh and crisp coleslaw is the perfect complement to those savory meats, and it's a great way to incorporate some veggies into your meal.
Prep Time15 minutes mins
Resting Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Side Dish
Cuisine: American
Keyword: coleslaw recipe
Servings: 6 servings
Calories: 181kcal
Author: Tanya

Ingredients

  • ½ Medium Cabbage finely shredded (about 4 cups)
  • 1 medium Carrot shredded
  • ¼ Sweet Onion finely shredded
  • ½ cup Mayonnaise
  • 3 tablespoons Granulated Sugar
  • 2 tablespoons Apple Cider Vinegar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Buttermilk
  • Salt and Pepper to taste

Instructions

  • Add cabbage, carrots, and sweet onion into a large bowl, set aside.
  • In another bowl, add mayonnaise, sugar, apple cider vinegar, lemon juice, buttermilk, salt, and pepper in another bowl. Pour this mixture over the shredded vegetables and toss to combine, ensuring the dressing covers the coleslaw.
  • Serve immediately or cover and chill in the refrigerator for at least one hour or overnight. Serve and enjoy!

Notes

  • Use a food processor for easy shredding of the vegetables.

Nutrition

Serving: 1g | Calories: 181kcal | Carbohydrates: 13g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 148mg | Potassium: 191mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1789IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 0.5mg

April 13, 2023 by Tanya 1 Comment

Boiled Green Bananas

boiled green banana on white plate

Boiled Green Banana is an accompaniment to many Caribbean dishes. This healthy fruit has many benefits and is the perfect base for many delicious meals.

boiled green banana on white 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.

Whenever I have a traditional Jamaican meal, whether it's mackerel rundown, ackee and saltfish, or callaloo, cooked green bananas on the plate are a must. It's a popular dish among the Caribbean islands, and you can easily find unripe bananas in many Caribbean markets.

While ripe yellow bananas are a popular and well-known fruit, their unripe counterparts, green bananas, are often overlooked. However, these bananas are not only packed with essential nutrients, but they also offer a versatile and delicious alternative to traditional carbohydrate sources.

Green bananas are an excellent source of dietary fiber, which aids digestion and promotes regularity. Consuming boiled green bananas can help you meet your daily fiber intake goals and support gut health.

How to Choose and Prepare Green Bananas for Boiling

Look for firm, unblemished bananas that are not too ripe or too unripe. They should have a slight give when pressed gently. Rinse the bananas in water before boiling them to remove any dirt or grime that may be on the bananas.

green banana on cutting board in front of large pot

Cut the ends off the bananas. Then using a pairing knife, slice into the flesh of the banana alongside the long side of the banana. Be careful not to cut into the inside of the banana. Do not peel the banana at this stage.

This step will make it easier to remove the skin from the bananas after boiling.

hand cutting slits down the side of a green banana

Boiling Process

Bring water to a boil in a large pot and a little salt. Carefully add the bananas to the pot, ensuring that they are fully submerged in the salted water. Boil for 25-30 minutes or until they are tender but not mushy.

boiled green banana after being cooked, being picked up with fork

Remove from heat, drain, and let them cool slightly before peeling and serving.

What to serve with Green Bananas

There are many uses for cooked green bananas. Try these delicious recipes:

  • Simple boiled green bananas with a twist: Serve them with a drizzle of olive oil, a sprinkle of salt, and a squeeze of lime for a zesty and refreshing side dish.
  • Boiled green banana salad: Combine sliced boiled green bananas with diced avocado, mango, red onion, and cilantro. Toss with a citrus vinaigrette for a tropical and nutritious salad.
  • Green banana mash: Mash boiled bananas with butter, garlic, and a touch of cream for a satisfying alternative to mashed potatoes.
  • Green banana curry: Create a fusion of Caribbean and Indian flavors by simmering boiled green bananas in a tomato-based curry sauce with spices like turmeric, cumin, and coriander.
  • Boiled green banana is usually served with boiled dumplings in many Caribbean meals.
boiled green banana with one peeled on white plate

Incorporating them into your Diet

  • Pair with protein: Serve boiled green bananas alongside grilled or baked chicken, fish, or tofu for a balanced and satisfying meal.
  • Replace traditional carbohydrates: Use them as a substitute for starchy staples like potatoes, rice, or pasta in your favorite dishes.
  • Meal planning and prep: Boil a batch of green bananas at the beginning of the week and store them in the refrigerator for easy meal additions throughout the week.

We hope you love these boiled green bananas as much as we do. If you give this recipe, please leave a comment and let us know how you like it.

boiled green banana on white plate
Print Recipe
5 from 3 votes

Boiled Green Bananas

Boiled Green Banana is an accompaniment to many Caribbean dishes. This healthy fruit has many benefits and is the perfect base for many delicious meals.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: Caribbean
Keyword: boiled green bananas, green bananas
Servings: 6 people
Calories: 88kcal
Author: Tanya

Ingredients

  • 5-6 green bananas
  • 10-12 cups of water
  • 2 teaspoons salt

Instructions

  • Rinse the bananas in water before boiling them to remove any dirt or grime that may be on the bananas.
  • Cut the ends off the bananas. Then using a pairing knife, slice into the flesh of the banana alongside the long side of the banana. Be careful not to cut into the inside of the banana. Do not peel the banana at this stage.
  • Bring water to a boil in a large pot and a little salt. Carefully add the bananas to the pot, ensuring that they are fully submerged in the salted water. Boil for 25-30 minutes or until they are tender but not mushy.
  • Remove from heat, drain, and let them cool slightly before peeling and serving.

Notes

Boiled green bananas can be served with a variety of dishes, such as stews, curries, and grilled meats. They can also be served as a side dish with butter, salt, or other seasonings.

Nutrition

Calories: 88kcal | Carbohydrates: 22g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 796mg | Potassium: 352mg | Fiber: 3g | Sugar: 12g | Vitamin A: 63IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 0.3mg

March 31, 2023 by Tanya 2 Comments

Oven-Baked Hot Dogs

oven baked hot dogs in hot dog buns with a variety of toppings and sauces

My family loves hot dogs and one of the easiest ways to cook hot dogs is in the oven. My Oven-Baked Hot Dogs recipe is quick and easy to prepare, simply place the hot dogs into the hot oven, while you get on with preparing your favorite hot dog toppings.

oven baked hot dogs in hot dog buns with a variety of toppings and sauces

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.

There are a variety of different methods when cooking hot dogs, but if you want flavorful hot dogs, then you should try roasting hot dogs in the oven. The preparation is minimal, and there's no need to stand over a hot stove.

These delicious Oven Roasted Hot Dogs are the perfect weeknight dinner or games day snack. I like to serve the hot dogs in buns, then set out a variety of toppings, that way everyone can help themselves and load the hot dogs the way they want.

And for my friends with air fryers, you'll love these air fryer hot dogs, especially if you are making just a few hot dogs.

Ingredients

  • Hot Dogs - Use any variety of hot dogs that you enjoy eating. I prefer all beef hot dogs.
  • Hot Dog Buns - I use regular hot dog buns.
oven baked hot dogs recipe ingredients

How to make Oven-Baked Hot Dogs

Preheat your oven to 400°F (200°C).

Arrange the hot dogs in a single layer on a baking sheet.

white baking sheet lined with baking parchment and hot dogs laid on top

Bake the hot dogs in the oven for 10-15 minutes, or until heated through and lightly browned.

white baking sheet with cooked hot dogs

Remove the hot dogs from the oven and place them in hot dog buns. Remove from the oven and add your desired toppings, such as ketchup, mustard, relish, onions, or cheese.

Expert Tip: If you like crispy buns, add the hot dogs to the buns and place them back in the oven for 2 minutes. Then remove and add your desired toppings.

white baking tray with oven baked dogs in hot dog buns

Hot Dog toppings

I like to get really creative with the toppings. What I do is serve the oven-baked hot dogs, with lots of toppings in separate bowls alongside. This allows everyone to load their hot dog exactly how they like it!

Here are some hot dog topping ideas, but you can get as creative as you want.

  • Sauces - use any flavor of sauce, tomato ketchup, hot sauce, chili sauce, chimichurri, or try my homemade bbq sauce.
  • Mustard - yellow or brown mustard will work, go as hot as you like with mustard.
  • Relish - use any flavor of relish: dill, cucumber, or sweet relish.
  • Onions - use any color onion, white, green, or even a shallot. I like to add red onions as they have a milder flavor, you can cook them or leave them raw. Or try my Quick Pickled Red Onions.
  • Cheese - I love sharp cheddar cheese, but Monterey Jack, Swiss or Mexican cheese would work too.
  • Chili - add some sliced jarred jalapeno peppers or try adding a spoon or two of my Hot Dog Chili. Make it a Carolina-style hot dog, add chili and slaw to the hot dog.
  • Herbs - add some freshly chopped herbs, like parsley, chives or cilantro.

Expert Tips

These tips will help you make the best oven-baked hot dogs you've ever tried. 

  • I recommend lining the baking sheet with baking parchment to stop the hot dogs from sticking. It also cuts down on washing up.
  • Give the baking sheet a shake mid-way through cooking to ensure the hot dogs brown all the way round.
  • This recipe is easily doubled if you are feeding a crowd.

What to serve with Oven-baked Hot Dogs

Hot dogs make a delicious snack, however, if you are going for a more substantial meal, serve them with a few easy vegetable sides. Try my Air Fryer Baked Sweet Potato with Hot Honey Butter, Sweet Potato Wedges, French Fries, and Cheddar and Sour Cream Corn on the Cob.

white tray with oven baked hot dogs in hot dog buns with a variety of toppings and sauces

How to store

To refrigerate: Leftovers hot dogs can be stored in an airtight container in the refrigerator for up to 3-4 days. When ready to enjoy, either place them in a hot oven to warm through or pop them into the microwave for a minute or two.

FAQs

Can hot dogs be cooked in the oven?

Yes, absolutely. Hot dogs can be baked in the oven, cooked on the bbq or under the broiler, or heated in a pan of boiling water.

Do hot dogs taste better in the oven?

I like to cook hot dogs in the oven, as the roasting from the oven gives the hot dogs more flavor than you get from boiling hot dogs in water. However, it all comes down to personal preference.

Are hot dogs usually beef or pork?

Although most hot dogs are beef, pork, or a combination of the two; you will also find hot dogs made with turkey and chicken. So, use the variety of hot dogs you enjoy eating.

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

oven baked hot dogs in hot dog buns with a variety of toppings and sauces
Print Recipe
4.34 from 3 votes

Oven-Baked Hot Dogs

One of the easiest ways to cook hot dogs is in the oven. My Oven-Baked Hot Dogs recipe is quick and easy to prepare, simply place the hot dogs into the hot oven, while you get on with preparing your favorite hot dog toppings.
Cook Time15 minutes mins
Total Time15 minutes mins
Course: Main Course, Snack
Cuisine: American
Keyword: Easy Oven-Baked Hot Dogs, Oven Baked Hot Dogs, Oven Baked Hotdogs, Oven Roasted Hot Dogs
Servings: 8
Calories: 230kcal
Author: Tanya

Ingredients

  • 8 hot dogs
  • 8 hot dog buns
  • optional toppings see notes below for suggestions

Instructions

  • Preheat your oven to 400°F (200°C).
  • Arrange the hot dogs in a single layer on a baking sheet.
  • Bake the hot dogs in the oven for 10-15 minutes or until heated through and lightly browned.
  • Remove the hot dogs from the oven and place them in hot dog buns. Remove from the oven and add your desired toppings, such as ketchup, mustard, relish, onions, or cheese.
  • Serve immediately and enjoy!

Notes

I recommend lining the baking sheet with baking parchment to stop the hot dogs from sticking.
Suggested toppings - ketchup, mustard, relish, onions, or cheese.

Nutrition

Calories: 230kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 518mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg

March 30, 2023 by Tanya Leave a Comment

Quick Pickled Red Onions

a jar filled with quick pickled red onions

Quick Pickled Red Onions add great flavor, texture, and crunch to any dish you add them to. Pickled Red Onions are the perfect balance of sweet, sour, and salty flavors, adding a great tangy topping to accompany your favorite recipe.

a jar filled with quick pickled red onions

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 Quick Pickled Red Onions recipe can be made in minutes, using ingredients you will have in your stores at home.

Thinly sliced red onions are combined with a quick pickling liquid combining water, white vinegar, salt, and sugar. My Quick Pickled Red Onions no-cook recipe does not require the liquid to be heated in a pot, so it could not be any easier!

That's not to say you can't add other flavors, you can, and I've made some suggestions for those later in the post.

I love making my own quick pickles as they really elevate a dish, adding a real hit of flavor.

Ingredients

Here's what you will need to make quick pickled red onions:

  • Vinegar - I use both hot water and white vinegar to make the pickling liquid.
  • Sugar - granulated sugar is added to the pickling liquor to get a balance of sweet and sour.
  • Kosher Salt - I add salt to balance out the sweet and sour flavors in this pickle.
  • Onion - I've used red onion as it has a lovely mild onion flavor. Slice the onions thinly on a mandolin.
quick pickled red onions recipe ingredients

How to make Quick Pickled Red Onions

Thinly slice your red onions and set aside. Then, add hot water, white vinegar, granulated sugar, and kosher salt into a heat-proof jar and stir to combine until the sugar and salt are dissolved.

a jar filled with water, white vinegar, sugar and salt

Next, add the red onions into the jar until the mixture covers the onions.

a jar filled with sliced red onions in a pickling liquid

Then, let the onions sit in the pickling liquid for at least 30 minutes before serving, but preferably for a few hours or overnight in the refrigerator.

a jar of quick pickled red onions and a fork full of onions

When ready to serve, remove onions with a fork or slotted spoon and use them in your favorite recipes.

Expert Tips

These tips will help you make the best quick pickled red onions you've ever tried. 

  • I suggest using a mandolin to get thin sliced red onions. However, take care when using a mandolin to avoid slicing your hand and fingers.
  • If you don't have a mandolin, a sharp kitchen knife will work well too.
board with a mandolin, a red onion and a pile of finely sliced red onions

Flavor variations

  • White vinegar can be replaced with white wine, apple cider, or sherry vinegar.
  • Swap red onions for white onions or shallots.
  • If you like pickles, use the same process to pickle other vegetables. Try thinly sliced cucumber, red chili peppers or jalapenos, carrots, radish, or zucchini.
  • Add some spices to the pickling vinegar, like black or pink peppercorns, coriander seeds, red pepper flakes, fennel seeds, or mustard seeds.

Serving suggestions

Quick Pickled Red onions go with just about any savory dish. I add them to curries like my Jamaican Curry Chicken or Jamaican Curry Shrimp.

They work a real treat with the most savory Mexican dishes. Try them over chilies like my Instant Pot Chili or with Slow Cooker Black Beans. Scatter some over your favorite tacos, like my Air Fryer Fish Tacos or my Air Fryer Chicken Tacos. Great with Air Fryer Steak Fajitas and Sweet Potato & Black Bean Nachos.

I also love them over seasoned fish, like my whole oven-roasted fish.

quick pickled red onions on top of a bowl of black beans

They'll add a great zing to your hot dogs, burgers, salads, and sandwiches too.

How to store quick pickled onions

Store the onions in an airtight jar or container, fully submerged in the pickling liquid. Keep the container in the refrigerator for up to 2-3 weeks for optimal freshness and flavor.

Tools You'll want to Use

This handheld mandolin is a dream when it comes to thinly slicing vegetables. It also doesn't take much storage space.

FAQs

What is a quick pickle?

Quick pickling is a great process for preserving fruits and vegetables as it can be prepared in minutes and is ready to enjoy in under an hour. This differs from traditional pickling where you have to store the pickles in a dark cool place for at least a month before enjoying them.

What vinegar is best for pickling?

You can use pretty much any vinegar for pickling, it all comes down to the flavors you like. I've used white vinegar as I like it's strong, sharp flavor. However you could use red wine, white wine, apple cider or sherry vinegar too.

How long do quick pickled onions last?

These pickled onions can be stored in an airtight container in the refrigerator for up to two weeks.

Looking for other quick pickle recipes? Try these out:

  • Refrigerator Pickles
  • Quick Pickled Asparagus

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

a jar filled with quick pickled red onions
Print Recipe
5 from 1 vote

Quick Pickled Red Onions

Quick Pickled Red Onions add great flavor, texture and crunch to dishes. Try them on top of your hot dogs, burgers, curries, chili, tacos, salads or sandwiches.
Prep Time5 minutes mins
Resting time30 minutes mins
Total Time35 minutes mins
Course: Condiment
Cuisine: American
Keyword: best pickled onions recipe, Easy Pickled Onions, pickled red onions, Quick Pickled Onions, Quick Pickled Red Onion, Quick Pickled Red Onions no cook
Servings: 8
Calories: 14kcal
Author: Tanya

Equipment

  • handheld mandolin

Ingredients

  • ½ cup hot water
  • ½ cup white vinegar
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1 medium red onion thinly sliced

Instructions

  • Add hot water, white vinegar, granulated sugar, and kosher salt into a heat-proof jar and stir to combine until the sugar and salt are dissolved.
  • Add the red onions into the jar until the mixture covers the onions.
  • Let the onions sit in the pickling liquid for at least 30 minutes before serving, but preferably for a few hours or overnight in the refrigerator.
  • When ready to serve, remove onions with a fork or slotted spoon and use them in your favorite recipes.

Notes

  • I suggest using a mandolin to get thin sliced red onions.
  • These pickled onions can be stored in an airtight container in the refrigerator for up to two weeks.

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 0.2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.001g | Sodium: 292mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.04mg

March 29, 2023 by Tanya 2 Comments

Split Pea Soup with Ham

A bowl served with split pea soup topped with bits of ham.

Split pea soup with ham is a hearty and comforting soup that is packed with flavor. The split peas provide a subtle earthiness and nuttiness while the ham adds a smoky, salty and savory flavor that complements the sweetness of the peas. A wonderful recipe for leftover ham thats packed with veggies.

A bowl served with split pea soup topped with bits of ham.

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.

You'll often find yourself the day after a holiday with lots of leftover ham. Extend the life of that delicious smokey meat and make a pot of rich split pea soup with ham. A one pot meal to make your weeknight dinner stress free.

Do you need some inspiration for your next holiday ham? Try my Air Fryer Holiday Ham thats done in 30 minutes! If you have more time on your hands my Baked Spiral Ham with pineapple is worth the wait. Both should provide plenty of leftovers to make this soup and more!

Ladling out split pea and ham soup.

Ingredients

Here is what you'll need for this delicious soup:

Split pea soup with ham ingredients.
  • Olive Oil
  • Vegetables - A fragrant melody of onions, carrots, and celery all chopped before sauteing.
  • Garlic - Freshly chopped or jarred minced garlic.
  • Dried thyme leaves
  • Chicken Broth or vegetable broth - Whichever you have on hand will be great!
  • Water
  • Dried Green Split Peas - You'll be able to find these in or around where you'd get dried beans or rice. Make sure they've been rinsed and sorted before adding them to your pot.
  • Ham Bone with ham meat attached - Your local grocery store butcher should be able to acquire a ham bone for you if there isn't one readily available.
  • Bay Leaves
  • Salt and Pepper to taste

Tools needed for this recipe

  • Heavy-bottomed pot like a dutch oven or similar.

How To Make Split Pea Soup with Ham

In a large heavy-bottomed pot, heat the oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables have softened. About 8-10 minutes.

Sautéing vegetables in a pot.

Add the dried thyme leaves and stir. Add chicken broth, water, green split peas, ham bone, and bay leaves. Cover and bring to a boil.

Reduce the heat to low and allow to simmer, covered, stirring occasionally. Cook for about 1 hour, until the soup is thick and the peas have disintegrated.

The soup ingredients including the ham bone added to the pot.

Remove the bay leaves and ham bone. Remove any ham from the ham bone and add the ham meat back to the pot. Season with salt and pepper to taste.

split pea soup with meat from the ham bone in the pot.

How to store leftover split pea and ham soup

Store your leftover split pea soup with ham in an airtight container and in the fridge for up to 1 week.

Freezing leftover soup is a great option if you'd like to keep it for longer. Portion the soup in Souper Cubes for up to 3 months. Souper Cubes are such an easy way to store liquid and even easier to remove and thaw the perfect amount.

Slow Cooker or Instant Pot Split Pea Soup

Crockpot or Slowcooker: Prep your ingredients and place them in a slow cooker. Place the lid on and cook on low for 6-8 hours, or high for 4-5 hours, until the peas are tender and falling apart. Remove the bay leaves and the ham bone. Add any meat still on the bone back to the soup.

Instant Pot: Use the saute function of your Instant Pot to sweat the vegetables. Once softened add the remaining ingredients to the instant pot. Lock on the lid and seal the valve. Cook on high pressure for 15 minutes, and naturally release for 10 minutes. Remove the bay leaves and ham bone.

For either recipe you can leave the soup chunky or before adding the ham back in use an immersion blender for a pureed split pea soup. Top with ham and salt and pepper to taste.

A bowl full of warm split pea soup with ham and a spoon.

Split Pea and Ham Soup Serving Suggestions

This soup is rich and hearty on its own, but can absolutely be dressed up or paired with tasty sides. I like to top mine with extra smoked ham and freshly shaved parmesan.

Bread: Soup is always delicious when served with a crusty bread or croutons. Try our Classic Southern Cornbread Recipe or these Easy Cornbread Muffins

Roasted Vegetables: Serve a medly of roasted carrots and onions on top of your soup. Try these Air Fryer Carrots, make them sweet or savory.

Salad: They don't call it soup and salad for nothing. A simple side salad or cobb salad would be refreshing next to a hearty savory soup.

FAQ's

What meat other than a ham bone can I use in Split Pea Soup?

Ham hocks: Ham hocks are a great substitute for ham bones as they also add flavor and richness to the soup. You can use them in the same way you would use a ham bone.
Bacon: If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.
Smoked sausage: Smoked sausage like kielbasa or andouille can also add flavor to the soup.

Can I make this recipe Vegetarian?

Yes! Instead of chicken broth, use your favorite vegetable broth. Omit the ham altogether but feel free to replace it with additional veggies.

Notes

  • I use a ham bone from a fully cooked smoked ham that has about ½ cup to 1 cup of meat still attached to the bone.
  • If you don't have a ham bone, feel free to substitute it with chopped ham or bacon. If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.

Looking for more soup recipes? Try these out:

  • Zuppa Toscana Recipe
  • Lentil Spinach Soup
  • 15 Bean Soup
  • Oxtail Soup
  • Sweet Potato Soup Recipe

 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 served with split pea soup topped with bits of ham.
Print Recipe
5 from 2 votes

Split Pea Soup with Ham

Split pea soup with ham is a hearty and comforting soup that is packed with flavor. The split peas provide a subtle earthiness and nuttiness while the ham adds a smoky, salty and savory flavor that complements the sweetness of the peas. A wonderful recipe for leftover ham thats packed with veggies.
Prep Time10 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Soup
Cuisine: American
Keyword: split pea soup with ham
Servings: 9 servings
Calories: 220kcal
Author: Tanya

Equipment

  • Dutch Oven

Ingredients

  • 2 tablespoons Olive Oil
  • 1 medium Onion chopped
  • 4 cloves Garlic chopped
  • 2 Carrots chopped
  • 2 stalks Celery chopped
  • 1 teaspoon Dried thyme leaves
  • 4 cups Chicken Broth or vegetable broth
  • 2 cups Water
  • 1 pound Dried Green Split Peas rinsed and sorted
  • 1 Ham Bone with ham meat attached (see note)
  • 2 Bay Leaves
  • Salt and Pepper to taste

Instructions

  • In a large heavy bottomed pot, heat the oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables have softened. About 8-10 minutes.
  • Add the dried thyme leaves and stir. Add chicken broth, water, green split peas, ham bone, and bay leaves. Cover and bring to a boil. Reduce the heat to low and allow to simmer, covered, stirring occasionally. Cook for about 1 hour, until the soup is thick and the peas have disintegrated.
  • Remove the bay leaves and ham bone. Remove any ham from the ham bone and add the ham meat to the pot. Season with salt and pepper to taste.

Notes

  • I use a ham bone from a fully cooked smoked ham that has about ½ cup to 1 cup of meat still attached to the bone.
  • If you don't have a ham bone, feel free to substitute it with chopped ham or bacon. If using bacon, cook the bacon beforehand and add it to the soup when the soup is finished cooking. If using chopped ham, add it to the soup when there are about 10 minutes left to cook.

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 34g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 673mg | Potassium: 604mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2394IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg

March 28, 2023 by Tanya 25 Comments

Air Fryer Egg Frittata

air fryer egg frittata in pan

This Air Fryer Egg Frittata recipe is the easiest way to make a delicious breakfast frittata in your Air Fryer. It's loaded with veggies and tons of flavor. It's the perfect Air Fryer Breakfast.

air fryer egg frittata in air fryer basket

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

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


[Read more...]

March 24, 2023 by Tanya 4 Comments

Slow Cooker Black Beans

A scoop of black beans being lifted out of the slow cooker.

Experience the incredible taste and convenience of slow cooker black beans! Perfect for any occasion, homemade slow cooker black beans can be prepped in no time with little effort. Get ready to savor the flavor that only slow-cooked black beans can bring!

A scoop of black beans being lifted out of the 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.

When made in the slow cooker, black beans become infused with flavor and develop an incredibly creamy texture. Also, slow cooker black beans are a healthy and versatile dish that can be used in a variety of recipes, like burritos, tacos, salads, soups, stews, and more!

If you love making black beans with your own added flavors, you'll especially enjoy these with my Sweet Potato & Black Bean Nachos or this tasty Black Bean Salsa!

Large serving bowl of freshly cooked black beans.

Ingredients

  • Dried black beans - Before adding your beans to the slow cooker, rinse your dried beans and remove any bits that don't belong.
  • Seasoning Ingredients - A delicious combination of herbs, spices, broth, and veggies make these black beans really stand out. For this recipe, you'll need chicken broth, olive oil, cumin, oregano, onion, jalapeno pepper, garlic, bay leaves, and salt and pepper to taste.
Slow cooker black bean ingredients.

Tools needed for this recipe

  • Slow Cooker
  • Knife and cutting board for vegetable prep.

How To Make Slow Cooker Black Beans

Place the sorted and rinsed black beans in the slow cooker.

Add the chicken broth, water, olive oil, cumin, and oregano and stir. Lay the onion, jalapeno, and bay leaves on the beans.

All ingredients added to a slow cooker.

Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender.

Black beans and spices having been cooked over time still in the slow cooker.

Once the beans are cooked, remove the bay leaves, onion, jalapeno, and smashed garlic.

Freshly cooked black beans in the slow cooker with extra ingredients removed.

Serve and enjoy!

How To Store Crock Pot Black Beans

Storing black beans: Let the black beans cool to room temperature before storing them. Transfer the black beans to an airtight container. Store for up to 5 days.

Freezing black beans: Allow them to cool to room temperature before transferring the black beans to an airtight freezer-safe container. Before freezing, divide your cooked beans into separate servings and transfer each one into separate freezer bags or containers. Place them in the freezer, and store them for up to 6 months!

Large serving bowl of freshly cooked black beans.

How To Serve Black Beans

As a side: Serve with rice, chicken, peppers, and onions for a quick fajita.

As a topping: Serve seasoned slow cooker black beans on top of nachos, a crisp salad, on top of rice

A tasty spread: Use refried black beans as a spread on your avocado toast and eggs for breakfast.

As a yummy addition to recipes: Use these black beans in dishes like my Jamaican Rice & Beans or Black Bean Salsa.

FAQ's

How long does it take to cook black beans in a slow cooker or crockpot?

It usually takes 6-8 hours on low heat to cook black beans in a slow cooker or crockpot, but this time can vary based on the size of your slow cooker.

Can I use canned black beans instead of dried beans?

Yes, if you are short on time you can replace the dried beans with 2 cans of precooked and unseasoned black beans that have been drained and rinsed.

Do I need to soak my black beans first?

Nope, after rinsing toss the beans into the slow cooker and start cooking.

Do I need to add any water when cooking the beans?

Yes, you need to add enough water so that the beans are covered by at least 1-2 inches of liquid while they are cooking.

How many cans of black beans does 1 pound of dried beans equal out to?

One pound of dry black beans makes roughly 3 to 4 cans of cooked black beans.

Notes

  • Rinse the beans thoroughly before cooking to remove any dirt or debris.
  • Check on the cooked beans regularly and add more liquid if needed.
  • Adjust the seasonings as you need. Taste and re-season them with pepper, cumin, chili powder, garlic, and onion powder.
  • Add salt at the end of cooking to control the salt content. The saltiness of the broth will increase as it cooks. Salt to taste at the end.
  • For a savory flavor profile, add smoked meats like bacon, ham hock, or smoked turkey. Add these meats at the beginning of the slow cooking process.

Looking for more slow cooker recipes? Try these out:

  • Super Easy Slow Cooker Sweet Potatoes
  • Slow Cooker Mac and Cheese
  • Slow Cooker Garlic Herb Mushrooms
  • Slow Cooker Cheesy Hot Shrimp Dip

 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!

Large serving bowl of freshly cooked black beans.
Print Recipe
5 from 3 votes

Slow Cooker Black Beans

Experience the incredible taste and convenience of slow cooker black beans! Perfect for any occasion, homemade slow cooker black beans can be prepped in no time with minimal effort. Get ready to savor the flavor that only slow-cooked black beans can bring!
Prep Time5 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 5 minutes mins
Course: Side Dish
Cuisine: American
Keyword: slow cooker black beans
Servings: 9 servings
Calories: 202kcal
Author: Tanya

Equipment

  • Slow Cooker

Ingredients

  • 1 pound Dried black beans sorted and rinsed
  • 4 cups Chicken broth
  • 2 cups Water
  • 1 tablespoon Olive oil
  • 2 teaspoons Cumin
  • 1 teaspoon Oregano
  • 1 Onion peeled, cut into 4ths, root attached
  • 1 Jalapeno pepper seeded and halved
  • 4 cloves Garlic smashed
  • 2 Bay leaves
  • Salt and pepper to taste

Instructions

  • Place the sorted and rinsed black beans in the slow cooker.
  • Add the chicken broth, water, olive oil, cumin, and oregano and stir. Lay the onion, jalapeno, and bay leaves on the beans.
  • Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the beans are tender.
  • Once the beans are cooked, remove the bay leaves, onion, jalapeno, and smashed garlic.
  • Serve and enjoy.

Notes

  • Add salt at the end of cooking to control the salt content. The saltiness of the broth will increase as it cooks. Salt to taste at the end.
  • Adjust the seasonings as you need. Taste and re-season them with pepper, cumin, chili powder, garlic, and onion powder.
  • Check on the cooked beans regularly and add more liquid if needed.

Nutrition

Serving: 1g | Calories: 202kcal | Carbohydrates: 34g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 397mg | Potassium: 804mg | Fiber: 8g | Sugar: 2g | Vitamin A: 39IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 3mg

March 23, 2023 by Tanya 2 Comments

Whole Roasted Fish

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices and garnished with red onion and a drizzle of olive oil

If you like to keep things simple, my Whole Roasted Fish recipe is for you. Whole fish, seasoned with fish seasoning and stuffed with slices of fresh lemon, garlic, and a few sprigs of thyme, before being placed into a searingly hot oven to roast.

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices and garnished with red onion and a drizzle of olive oil

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.

Roasting a whole fish in the oven is one of the easiest and tastiest things you can do. Growing up, my stepdad would go fishing every other weeknight, and whole roasted fish was a common dinner occurrence in our house.

What I like most about cooking whole fish is how easy it is to add flavor. Lemon, garlic, and thyme are flavors that work together and, when paired together, complement the fish beautifully.

However, this easy fish recipe can be adapted to suit the flavors you and your family enjoy. If you want to swap the thyme for parley, dill, or rosemary, feel free to do that.

Be sure to check out my Air Fryer Whole Fish, Easy Oven-Baked Fish, Crispy Air Fryer Fish, and Brown Stew Fish recipes too!

Ingredients

Here's what you will need to make oven-roasted fish:

whole roasted fish recipe ingredients
  • Whole fish - I used 2 whole fish, gutted and scaled, weighing roughly 1lb each. Red snapper, sea bass, tilapia, or trout would be ideal.
  • Oil - I use olive oil as it has the best flavor, but any other light-flavored oil will work here too.
  • Seasoning - I season the fish with fish seasoning, a dry rub mixture that tastes delicious on fish.
  • Fresh herbs - 3-4 sprigs of fresh herbs are added to the cavity of the fish. I've used sprigs of thyme, but rosemary, dill, or parsley would work equally well.
  • Garlic - fresh sliced garlic is added to the cavity of the fish.
  • Lemon - is sliced and added to the cavity of the fish.

How to cook whole fish in the oven

2 whole fish seasoned and set onto parchment paper stuffed with fresh thyme and lemon slices

Preheat the oven to 425°F (220°C).

Rinse the fish under cold water and pat it dry with paper towels.

Make 3-4 diagonal cuts on both sides of the fish to help it cook more evenly and to allow the flavors to penetrate the fish.

Rub the fish with olive oil and season it inside and out with fish seasoning.

Stuff the cavity of the fish with sliced lemon, garlic, and fresh herbs.

Place the fish on a baking sheet or sheet lined with parchment paper.

cooked whole fish stuffed with fresh thyme and lemon slices set on parchment paper

Bake the fish in the oven for 25-27 minutes or until the internal temperature reaches 145°F (63°C). The cooking time may vary depending on the size of the fish.

Once cooked, remove the fish from the oven and let it rest for a few minutes before serving.

Serve the fish on a platter, garnished with fresh herbs and lemon wedges if desired.

Expert Tips

These tips will help you make the best whole-roasted fish you've ever tried. 

  • Pat the fish dry before seasoning it. This helps remove excess moisture that can cause the fish to steam and become mushy, rather than roast.
  • I recommend scoring the fish by cutting diagonal lines in the skin before you season it. This ensures you get maximum flavor into the fish.
  • If you want to check the internal temperature of the fish once it's cooked, a probe thermometer is the easiest way to do this.
  • The parchment paper pictured is not mandatory, but I like to use it as it stops the fish from sticking to the baking sheet.

Flavor variations

  • Swap the thyme I've used in this dish for other herbs like rosemary, dill, or parsley.
  • Season and spice this fish dish the way you like it. Want to add some chili heat? Add some red pepper flakes or sliced red chili.
  • Try adding some finely shredded fresh ginger to the cavity of the fish.
  • Add extra citrus by finely grating some lemon zest and mixing it with the fish seasoning before rubbing it over the fish.
close up image of white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices

What to serve with Whole Roasted Fish

I like to serve whole roasted fish garnished with some pickled red onions and a spoon of chimichurri for a burst of added freshness. Alongside, I'll add some rice or potatoes and a couple of my favorite veggie sides.

Additionally, you can bake your fish with vegetables. Lay the vegetables on the base of your baking sheet and place the fish on top.

For potatoes, try my Instant Pot Green Beans and Potatoes, Air Fryer French Fries, or my Southern Potato Salad. When it comes to vegetable sides, try my Marinated Air Fryer Vegetables, Oven Roasted Cauliflower, or Oven Roasted Broccoli.

How to pick whole fresh fish from the market

Don't be intimidated about buying whole fish from the market. Here are my tips for buying fresh whole fish.

  1. Look for clear eyes: The eyes of the fish should be clear, bright, and bulging, indicating that the fish is fresh.
  2. Check for firm flesh: The flesh of the fish should be firm to the touch and should spring back when pressed.
  3. Smell the fish: Fresh fish should have a mild smell, not a strong or unpleasant odor. If it smells overly fishy, it may not be fresh.
  4. Look for bright and shiny skin: The skin of the fish should be bright and shiny, indicating that it was recently caught and is fresh.

How to store

To refrigerate: Fish is a dish that is best served warm from the oven, as it overcooks really quickly when you try and reheat it. If you do have leftovers, they can be stored in an airtight container in the refrigerator for 1-2 days. When ready to enjoy, place in a hot oven to warm through, taking care not to overcook the fish and dry it out.

To freeze: I don't recommend freezing this whole roasted fish; it's a dish best served straight from the oven.

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices

FAQs

Which fish is best for roasting?

If roasting fish in the oven, I like to cook the whole fish on the bone. I recommend fish weighing roughly 1 lb each, and red snapper, sea bass, tilapia, or trout would be my top choices.

How long will it take to bake a whole fish?

The length of time will depend a lot on the size and thickness of the fish. I cook my fish at 425°F (220°C) and check it after 25 minutes until the internal temperature reaches 145°F (63°C). If it needs a little longer, I'll put it back into the oven for another 2-3 minutes. A cooked fish should be flaky and come apart easily when gently prodded with a fork.

Is roasting fish healthy?

Yes, roasting is a healthy way to cook fish, as you add very little oil to the dish when roasting it.

Do you cover fish when roasting?

No, don't be tempted to cover the fish when roasting in the oven, as the fish will steam rather than roast.

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

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices and garnished with red onion and a drizzle of olive oil
Print Recipe
5 from 1 vote

Whole Roasted Fish

Whole fish, seasoned with fish seasoning, and stuffed with slices of fresh lemon, garlic and a few sprigs of thyme, before being placed into a searingly hot oven to roast. The result, beautifully cooked fish with a delicious crispy skin.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main Course
Cuisine: American
Keyword: how to cook a whole fish, oven roasted fish, whole roasted fish
Servings: 4
Calories: 482kcal
Author: Tanya

Ingredients

  • 2 whole fish (such as red snapper, sea bass or trout) gutted and scaled, about 1 lb each
  • 1 tablespoon olive oil
  • 2.5 teaspoon fish seasoning
  • 3-4 sprigs fresh herbs (such as thyme or rosemary)
  • 2 cloves garlic sliced
  • 1 lemon sliced

Instructions

  • Preheat the oven to 425°F (220°C).
  • Rinse the fish under cold water and pat it dry with paper towels.
  • Make 3-4 diagonal cuts on both sides of the fish to help it cook more evenly and to allow the flavors to penetrate into the fish.
  • Rub the fish with olive oil and season it inside and out with fish seasoning.
  • Stuff the cavity of the fish with sliced lemon, garlic and fresh herbs.
  • Place the fish on a baking sheet, or sheet lined with parchment paper.
  • Bake the fish in the oven for 25-27 minutes, or until the internal temperature reaches 145°F (63°C). The cooking time may vary depending on the size of the fish.
  • Once cooked, remove the fish from the oven and let it rest for a few minutes before serving.
  • Serve the fish on a platter, garnished with fresh herbs and lemon wedges if desired.

Notes

  • Feel free to add other flavors using different herbs, seasonings, or spices.
  • Additionally, you can bake your fish with vegetables. Lay the vegetables on the base of your baking sheet and place the fish on top.

Nutrition

Calories: 482kcal | Carbohydrates: 4g | Protein: 80g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 360mg | Sodium: 312mg | Potassium: 1210mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 5mg

March 16, 2023 by Tanya 2 Comments

Classic Lemonade

a pitcher filled with classic lemonade, topped with slices of fresh lemon

On a warm and sunny day, nothing is quite as refreshing as a pitcher of Classic Lemonade. Fresh lemon juice is combined with granulated sugar and fresh water, then served over ice. My Homemade Lemonade recipe beats overly sweet, store-bought soft drinks, any day of the week.

a pitcher filled with classic lemonade, topped with slices of fresh lemon

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.

Lemonade is one of those drinks that I will happily drink all year round. Made with freshly squeezed juice from 5 or 6 lemons, this thirst-quenching drink is bursting full of lemony flavor.

This is the ideal easy lemonade recipe for kids, only 2 simple ingredients and some water, so the kids can make it themselves.

I like making my own lemonade, and this healthy lemonade recipe is far better than store-bought lemonade. No artificial preservatives, flavorings, or excess sugars and syrup. With this traditional lemonade recipe, you adjust the sugar to your own tastes, making the lemonade as sweet or as sour as you like.

If you like to make your own homemade no-alcohol drinks, try these great-tasting recipes. My Tamarind Juice, Homemade Jamaican Ginger Beer, Jamaican Sorrel Drink, Jamaican Lemonade, Green Sherbet Punch, or my Strawberry Basil Lemonade.

Ingredients

classic lemonade recipe ingredients

Here's what you will need to make homemade lemonade:

  • Lemon - you need 1 ½ cups of freshly squeezed lemon juice, this is roughly 5-6 lemons.
  • Sugar - white granulated sugar sweetens the lemonade.
  • Water - I use 6 cups of water. You could use carbonated water to make a slightly fizzy lemonade.

How to make Classic Lemonade

a measuring jug filled with lemon juice and sugar

Squeeze fresh lemons until you have approximately 1.5 cups of lemon juice, ensuring that any seeds or pulp are discarded. Transfer the juice to a pitcher.

Add granulated sugar to the lemon juice and stir until it completely dissolves.

pitcher filled with classic lemon and topped with fresh lemon slices

Pour water into the pitcher and stir everything together well. Taste and adjust the amount of sugar for your desired sweetness level if needed.

Serve over ice.

Do I need to make a simple syrup for lemonade?

I skip the simple syrup when it comes to making lemonade. Simply adding the sugar to the lemon juice first will allow the sugar to dissolve.

Expert Tips

These tips will help you make the best homemade lemonade recipe you've ever tried. 

  • I always use freshly squeezed lemon juice. If you're using bottled juice, use 100% lemon juice, not from concentrate, for the best flavor.
  • Adjust the amount of sugar to your taste, by starting with a small amount and adding more until it's as sweet as you like. Remember you can always add, but you can't take away!
  • This recipe is easily doubled or tripled if you are serving a crowd.
  • Don't add the ice cubes until you are ready to serve, otherwise, you risk them melting and diluting the lemonade.

Flavor variations

  • Swap the lemon juice for orange, lime, or grapefruit, or try a combination of citrus flavors.
  • I've topped the lemon juice with slices of fresh lemon, but you could also add some fresh herbs like mint, rosemary, or basil too.
  • Lemonade works a treat with berries, so add some freshly sliced strawberries; or whole raspberries, blackberries, or blueberries.
glass filled with classic lemonade with a red and white drinking straw

How to store 

Make ahead: Prepare fresh homemade lemonade in advance then store it in the refrigerator until you are ready to serve.

To refrigerate: Leftover lemonade can be stored in the refrigerator for up to 5-7 days.

FAQs

Can I make lemonade with bottled lemon juice?

Yes, absolutely. Just make sure you use 100% lemon juice and not lemon juice from concentrate.

Do I use tap or bottled water to make lemonade?

If you have good tap water, use that, if not, then I suggest using bottled or filtered water. To add a little added sparkle, add carbonated bottled water.

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

a pitcher filled with classic lemonade, topped with slices of fresh lemon
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Classic Lemonade

Fresh lemon juice is combined with granulated sugar and fresh water and then served over ice. My Homemade Lemonade recipe beats overly sweet, store-bought soft drinks any day of the week.
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Drinks
Cuisine: American
Keyword: best homemade lemonade, classic lemonade, easy lemonade, traditional lemonade
Servings: 6 people
Calories: 142kcal
Author: Tanya

Ingredients

  • 1 ½ cups lemon juice from 5-6 lemons
  • ¾ - 1 cup granulated sugar or to taste
  • 6 cups water

Instructions

  • Squeeze fresh lemons until you have approximately 1.5 cups of lemon juice, ensuring that any seeds or pulp are discarded. Transfer the juice to a pitcher.
  • Add granulated sugar to the lemon juice and stir until it completely dissolves.
  • Pour water into the pitcher and stir everything together well. Taste and adjust the amount of sugar for your desired sweetness level if needed.
  • Serve over ice.

Notes

  • For the best flavor, use freshly squeezed lemon juice. If you're using bottled juice, use 100% lemon juice, not from concentrate, for the best flavor.
  • Adjust the amount of sugar to your taste by starting with a small amount and adding more until it's as sweet as you like.

Nutrition

Calories: 142kcal | Carbohydrates: 37g | Protein: 0.2g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 13mg | Potassium: 63mg | Fiber: 0.2g | Sugar: 35g | Vitamin A: 4IU | Vitamin C: 24mg | Calcium: 11mg | Iron: 0.1mg
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Welcome!

Welcome to My Forking Life! Hi, I'm Tanya, attorney, busy wife and mom, and lover of quick, easy, and delicious meals.

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