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Air Fryer Hot Dogs (Juicy, Crispy, and Ready in 10 Minutes)

I’ve made hot dogs every way you can imagine, but air frying is my favorite. In less than 10 minutes, you get that perfect snap, juicy inside, and toasted buns all in one easy step.

hot dogs in buns in air fryer basket topped with ketchup and mustard

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

I love a good hot dog, but not all hot dog cooking methods are the same. I’ve had them boiled, I’ve had them grilled, and I’ve even had them microwaved. Regardless of your preference, I promise you won’t want them any other way after you’ve Air Fried them.

Why Make Hot Dogs in the Air Fryer?

Air frying gives you hot dogs with a crispy outside and juicy inside in under 10 minutes. There’s no need to preheat; you can make one or a whole batch with the same cook time, and you can toast the buns right in the basket for an all-in-one meal.

    Ingredients Needed

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

    • Hot dogs - I prefer all-natural, 100% beef hot dogs. However, any type or brand will work, including turkey, chicken, pork, or plant-based options. I usually grab whatever's on sale.
    • Hot dog buns - Use your favorite style, from classic white to whole wheat, brioche, or gluten-free. Fresh buns work best, but slightly stale buns crisp up beautifully in the air fryer.
    ingredients for air fryer hot dogs on table

    How to cook hot dogs in an Air Fryer

    First, I like to cut small little slits in my hot dogs. This is not a required step at all. I like to do this to make hot dogs pretty and mimic a grill line. When my hubby makes the hot dogs in the Air Fryer, he does not do this, and it all works fine.

    close up photo of slits in hot dogs

    Then, place your hot dogs in the Air Fryer basket. There is no need to spray or anything; the hot dogs won’t stick to the basket and will release their natural hot dog oils, whatever that is.

    Close the Air Fryer basket and cook at 400 degrees Fahrenheit for 4-6 minutes.

    cooked hot dogs in air fryer basket

    Remove the hot dogs and place them in your hot dog buns. Return hot dogs to the air fryer and cook at 400 degrees Fahrenheit for two more minutes to get a nice crisp on your buns.

    hot dogs in buns in air fryer basket

    Remove and top them with your favorite toppings. Here’s a great list of hot dog toppings to try. You could also add my hot dog chili,  or you can keep it simple with ketchup, mustard, and sauerkraut, which is my favorite.

    air fryer hot dogs in air fryer basket covered in ketchup and mustard

    Frequently Asked Questions about these Air Fryer Hot Dogs

    Do I need to preheat my air fryer for hot dogs?

    Nope! One of the perks of this recipe is that you don’t have to preheat. Just pop the hot dogs in and start cooking. If you prefer an extra-crispy exterior, you can preheat for 2–3 minutes.

    Can I cook frozen hot dogs in the air fryer?

    Yes! Add about 2–3 extra minutes to the first cooking stage. Check them halfway through and separate if they’re stuck together.

    How many hot dogs can I cook at once?

    As many as fit in a single layer in your air fryer basket without overlapping. Most medium baskets hold 4–6 hot dogs.

    How do I reheat leftover hot dogs?

    Place them in the air fryer at 350°F for 2–3 minutes until heated through. If they’re already in buns, reduce the time slightly to prevent over-toasting.

    If you’re looking for more quick and easy Air Fryer recipes, try these out:

    I hope you love these air fryer hot dogs as much as we do. 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!

    hot dogs in buns in air fryer basket topped with ketchup and mustard
    Print Recipe
    4.95 from 17 votes

    10 Minute Air Fryer Hot Dogs Recipe

    These Air Fryer Hot Dogs are such a quick and easy meal and ready in less than 10 minutes. They are crispy on the outside and juicy on the inside.
    Prep Time2 minutes
    Cook Time8 minutes
    Total Time10 minutes
    Course: Main Course
    Cuisine: American
    Keyword: air fryer hot dogs
    Servings: 6 people
    Calories: 229kcal
    Author: Tanya

    Ingredients

    • 1-6 Hot Dogs
    • 1-6 Hot Dog Buns

    Instructions

    • Place hot dogs in Air Fryer basket and cook on 400 degrees Fahrenheit for 4-6 minutes. Remove hot dogs and place in buns. Place back in Air Fryer and cook on 400 degrees Fahrenheit for 2 more minutes.
    • Remove and top with your favorite toppings. Enjoy 🙂

    Video

    Notes

    • This recipe works for traditional beef or the hot chicken, beef, and pork combination hot dogs.
    • Consider cutting small slits in your hot dogs for appearance. It is not a necessary step.
    • Test your hot dogs around the 4-minute mark to see if they are dark enough. Different Air Fryer wattages and sizes will cook hotdogs at different rates. 

    Nutrition

    Calories: 229kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 20mg | Sodium: 520mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

    This post was originally published on June 6, 2019. It has been updated with additional information and new photos.

    by 17 Comments

    Easy Oven Roasted Cabbage Steaks Recipe

    My oven-roasted cabbage steaks are tender in the middle, caramelized on the edges, and full of flavor. Best of all, they're ready in under an hour, making them the perfect side for busy weeknights.

    4 cabbage steaks on a dish

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

    Cabbage is a big deal in our house, because my husband and both kids love it. I've pressure-cooked it, made the Caribbean version of cabbage that has a little spice and other vegetables, and I've fried cabbage in plenty of butter. But one of my go-to ways to make it is to simply roast it.

    This low-carb side is as easy as it gets. I cut the cabbage into 1-inch rounds, brush them with oil, sprinkle on seasoning, and put them into a hot oven, flipping halfway. The flavor is amazing and it takes almost no effort.

    close up of a roasted cabbage steak

    Ingredients Needed for Cabbage Steaks

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

    • Small head of green cabbage - I prefer a firm, dense head for this recipe because it holds together well when sliced and roasted. I usually skip lighter cabbage, like Napa or Savoy, since the leaves are looser.
    • Olive oil - This will help give your cabbage the nice roasted color.
    • Seasoning - I use garlic powder, smoked paprika, kosher salt, and black pepper. You can also use your favorite seasoning blend, like all-purpose seasoning.
    cabbage steak ingredients
    Lodge 15.5"x10.5" Cast Iron Baking Pan, Black
    Lodge 15.5"x10.5" Cast Iron Baking Pan, Black

    I love to roast these cabbage steaks in this cast-iron baking pan. It helps give the cabbage a nice golden sear in the oven.

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      How to make roasted cabbage steaks

      Step 1: Preheat the oven to 400 degrees Fahrenheit.

      Slice cabbage into 1-inch thick pieces and place on a sheet pan.

      process of cutting cabbage steaks on a cutting board

      Step 2: Rub the cabbage slices with olive oil. Sprinkle sides with garlic powder, smoked paprika, kosher salt, and black pepper.

      6 seasoned cabbage steaks on a baking sheet

      Step 3: Place the pan in the preheated oven and roast the cabbage steaks for 30 minutes. After 30 minutes, flip them carefully. Continue roasting the steaks for an additional 10-15 minutes, until tender. Remove from the oven, serve, and enjoy.

      freshly baked cabbage steaks on a baking sheet

      How to cut cabbage for cabbage steaks

      Cutting cabbage is easier and safer with the right tools. A sharp, sturdy chef's knife will slice through even the densest cabbage without much effort. Just remember that cabbage can be slippery, so make sure it's dry before you cut it.

      Trim the root end of the cabbage to give it a flat base. Stand it upright on the cut side, then slice straight down into 1-inch thick "steaks."

      How to store leftover baked cabbage steaks

      Store cooled cabbage steaks in an airtight container in the refrigerator for up to 3 days.

      I don't recommend that you freeze cabbage steaks. The process of freezing ruins the texture of the cabbage.

      Reheating cabbage steaks: Place cabbage steaks on a baking sheet and bake at 350 degrees Fahrenheit until they reach the desired temperature. Alternatively, you can microwave them for a minute or two, depending on your microwave.

      freshly baked cabbage steaks on a baking sheet

      Preventing your cabbage steaks from falling apart

      Before taking the knife to your cabbages, peel away any loose leaves or leaves that are falling apart until you're left with a tight cabbage head.

      While you can get more cabbage steaks by cutting them into thinner pieces, the chances that your cabbage steaks are going to fall apart are higher.

      The ideal width is 1-inch thick slices, though the cooking time will be a bit longer, you'll end up with a sturdy but tender cabbage steak in the end.

      Delicious dishes to serve with roasted cabbage steaks

      These dishes are great for serving alongside these cabbage steaks.

      • Juicy Air Fryer Turkey Thighs - turkey and cabbage go together so well. While your cabbage is roasting in the oven, throw some turkey thighs in the oven.
      • Air Fryer Sweet Potato Wedges - a great vegetable that pairs well with cabbage.
      • Pinto Beans Recipe - This is our favorite way to enjoy pinto beans. Made with smoked turkey meat, these beans pair well with the roasted cabbage steaks.

      Tanya's Cabbage Steaks Notes

      • A small or medium cabbage works great with this dish. Use a sharp knife to cut the cabbage into steaks. 
      • Thicker cut cabbages will take longer to cook.
      • I’ve tested this recipe in the air fryer, but I always come back to the oven. You can roast more at once, get more even caramelization, and the texture is better from edge to center.

        I hope you love this cabbage steak recipe as much as we do. 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!

        4 cabbage steaks on a dish
        Print Recipe
        4.44 from 16 votes

        Roasted Cabbage Steaks Recipe

        This easy roasted cabbage steak recipe is simple to make and so delicious. From oven to table in less than an hour! Tender and full of flavor.
        Prep Time10 minutes
        Cook Time45 minutes
        Total Time55 minutes
        Course: Side Dish
        Cuisine: American
        Keyword: cabbage steaks
        Servings: 6 servings
        Calories: 66kcal
        Author: Tanya

        Equipment

        Ingredients

        • 1 Small head of cabbage 1 cut into 1-inch slices
        • 3 tablespoons Olive oil
        • 1 ½ teaspoons Garlic powder
        • 1 teaspoon Smoked paprika
        • ¾ teaspoon Kosher salt
        • ¼ teaspoon Black pepper

        Instructions

        • Preheat the oven to 400 degrees Fahrenheit.
        • Slice cabbage into 1-inch thick pieces and place on a sheet pan. Rub the cabbage pieces with oil. Sprinkle sides with garlic powder, smoked paprika, kosher salt, and black pepper.
        • Roast for 30 minutes. After 30 minutes, flip the cabbage steaks carefully. Continue roasting the steaks for an additional 10-15 minutes, until tender. Remove from the oven, serve, and enjoy.

        Notes

        • A small or medium cabbage works great with this dish. Use a sharp knife to cut the cabbage into steaks. 
        • Larger cabbages will take longer to cook.
        • For best carmelization, use a cast iron or dark sheet pan. 

        Nutrition

        Serving: 1g | Calories: 66kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 292mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 165IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.2mg

        This post was originally published on September 27, 2022. It has been updated with new information.

        by 25 Comments

        Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

        Whenever I’m craving big, bold flavor, jerk chicken is one of the first things that comes to mind. It’s smoky, a little spicy, and so full of seasoning that every bite wakes up your taste buds. I love that I can make it in the air fryer when I’m short on time, or fire up the grill when I want that extra hint of smokiness.

        Close up of a lime wedge with pieces of marinated chicken.

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

        Whenever I think of Jamaica, jerk chicken and jerk pork come to mind. It's that dish that always brings me back to the island. Jerk refers to the cooking method, which involves cooking the food over pimento wood and slow-cooking it over a fire, resulting in a nice smoky flavor.

        The spice that jerk is usually known for comes from the wet paste that marinates the food before smoking or grilling.

        With a really good wet rub and some time marinating, you can make some delicious jerk chicken in the air fryer, oven, or grill.

        If you love this recipe, be sure to try my jerk chicken wings and jerk chicken soup.

        A Quick Glance at the Ingredients

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

        • Chicken pieces - I use all pieces of the chicken, from the breast, legs, thighs, and wings. I will usually break down a whole chicken to get all the pieces I need for this recipe.
        • Jerk Paste - For this recipe, I use either a good store-bought marinade or my jerk marinade made from scratch. Just do what works best for you based on time and preference.
        Walkerswood Jamaican Jerk Seasoning Mixed Pack - 10 Oz Each Mild, Hot & Spicy
        Walkerswood Jamaican Jerk Seasoning Mixed Pack - 10 Oz Each Mild, Hot & Spicy

        This is my go-to store-bought marinade. It comes in mild or spicy. Created in Jamaica, Walkerswood gives you the authentic flavor of jerk.

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        How to make Jamaican Jerk Chicken

        Step 1: Rub chicken pieces with jerk wet paste, making sure to rub under the skin too. Then marinate for 4 hours up to overnight. Overnight is best.

        Two step by step photos to show how to marinate the chicken.

        Step 2: Cook according to instructions:

        Air Fryer

        Preheat the air fryer to 360 degrees Fahrenheit. Place chicken pieces in the air fryer basket, in a single layer, skin side down, and cook for 25-30 minutes, flipping halfway.

        The marinated chicken in an air fryer basket.
        The cooked Jamaican jerk chicken in the air fryer basket.

        Conventional Oven

        Preheat oven to 425 degrees Fahrenheit. Place chicken pieces on a baking sheet and bake for 45-50 minutes, flipping halfway.

        Grill

        Place chicken pieces on a grill that has been heated to medium using indirect heat and cook until the internal temperature reaches 165 degrees Fahrenheit. This can take up to an hour on a grill.

        Jamaican jerk chicken on a white plate.

        When the chicken is done cooking, use a sharp knife to chop it further. This is what gives you that authentic jerk experience, rather than serving big pieces.

        How long should you marinate the jerk chicken?

        Because there is minimal acidity in the marinade, which can break down the meat, this chicken can be marinated for a long time. The longer the better. Marinate it for at least 4 hours to allow the flavors to develop, and you can leave it overnight. Overnight is best.

        Storage Options

        This Jamaican Jerk Chicken will keep well in the fridge for up to 4 days.

        It can be reheated in the oven, covered with foil at 325°F for around 20 minutes until heated through. It can be reheated in the air fryer at 350°F for 4 to 5 minutes.

        What do you serve it with?

        This easy jerk chicken is great to serve with rice, veggies, salads, and potatoes. Even use it to make a tasty sandwich if you like! Try it with any of these delicious recipes:

        • Jamaican Instant Pot Rice and Peas - make this a real, Authentic Jamaican meal with rice and peas.
        • Yellow Rice - for those who love a good flavored, colorful dish.
        • Festival - One of the main side dishes served with Jerk Chicken is festival. It's a sweet bread that balances the spicy chicken perfectly.
        • Plantains - Ripe yellow plantain is fried to perfection and served alongside this chicken. I like to air fry mine out of convenience.
        Jamaican jerk chicken cut up on a plate ready to eat.

        Tanya's Top Recipe Notes and Tips

        • I like to use the Jamaican jerk wet paste from Walkerswood. This wet marinade tastes just like the jerk I would get in Jamaica. You can also use a homemade jerk wet rub or jerk dry rub.
        • Jerk is usually served dry without a sauce, but feel free to baste the chicken while cooking with Jerk BBQ sauce if you want a more saucy chicken. You can also serve the BBQ sauce as a dipping sauce on the side. That's what I do.
        • Jerk Chicken does not have to be extra spicy. For less spice, use a mild jerk marinade or leave out the peppers in the homemade marinade. You will still get fantastic flavor.

        More Chicken Recipes You Might Enjoy

        • Jamaican Curry Chicken - This delicious, flavorful curry uses dark meat and tastes absolutely amazing. It's perfect for when you want a saucy Jamaican chicken.
        • Brown Stew Chicken - A Classic Jamaican chicken dish. Sometimes served for breakfast, this chicken is marinated in flavorful spices and then stewed until done.

        I hope you love this Jerk chicken recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

        Jamaican jerk chicken on a white plate.
        Print Recipe
        4.89 from 18 votes

        Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

        Add some flavor to your dinner with this delicious Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven or grill for a delicious bite to suit any occasion.
        Prep Time5 minutes
        Cook Time30 minutes
        Marinating time4 hours
        Total Time35 minutes
        Course: Main Course
        Cuisine: Jamaican
        Keyword: air fryer jerk chicken, easy jerk chicken recipe, how to make jerk chicken
        Servings: 6 servings
        Calories: 299kcal
        Author: Tanya

        Ingredients

        Instructions

        • Rub chicken pieces with paste, making sure to rub under the skin too.
        • Marinate for 4 hrs up or up to overnight.
        • Cook according to instructions:

        Air Fryer

        • Preheat air fryer to 360 degrees Farhenheit. Place chicken pieces in the air fryer basket, cook for for 25-30 minutes, flipping halfway.

        Conventional Oven

        • Preheat oven to 425 degrees Fahrenheit. Place chicken pieces on baking sheet and bake for 45-50 minutes, flipping halfway.

        Grill

        • Place chicken pieces on a grill that has been heated to medium using indirect heat and cook until internal temp reaches 165 degrees Fahrenheit. This can take up to an hour on a grill.
        • Once chicken is done cooking, use a sharp knife to further chop the chicken,

        Video

        Notes

        • I like to use the Jamaican jerk wet paste from Walkerswood. This wet marinade tastes just like the jerk you would get in Jamaica. You can also use a homemade jerk wet rub.
        • Jerk is usually served dry without a sauce but feel free to baste the chicken while cooking with jerk bbq sauce if you want a more saucy chicken. You can also serve the bbq sauce as a dipping sauce on the side.

        Nutrition

        Calories: 299kcal | Carbohydrates: 2g | Protein: 21g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 99mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2463IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

        This post was originally published on May 11, 2021. It has been updated with helpful information.

        by 5 Comments

        Simple Roast Chicken Recipe with Juicy, Flavorful Meat

        Nothing beats the aroma of a perfectly cooked roast chicken filling your kitchen with golden, crackling, crispy skin and incredibly juicy meat. My foolproof roast chicken method delivers restaurant-quality results every single time.

        golden brown roast chicken on sheet pan

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

        Growing up, my parents made roast chicken every week, and when I started cooking for my own family, I did the same thing. But after making countless roast chickens over the years, I knew there had to be a better way to get that perfect crispy skin, beautiful golden-brown color, and juicy meat.

        After lots of trial and error (and studying plenty of cookbooks), I settled on the method of roasting the chicken at a higher temperature first, and then reducing the temperature to finish the cooking. It works every time and gives you the best of both worlds.

        The high heat immediately starts rendering the fat under the skin, which creates that incredible crispiness we're all after. Reducing the temperature afterwards ensures the meat cooks gently and evenly without drying out.

        This weekly staple is so delicious and versatile that it's a must in our meal planning routine. If you're a fan of using whole chickens in recipes, then you'll love this spatchcock version I make in my air fryer.

        A Quick Look at the Ingredients

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

        • A whole chicken: I recommend using a 4-6 pound chicken for the best results. This size fits perfectly in a standard roasting pan and cooks evenly.
        • Olive oil: Helps the seasonings stick and promotes that gorgeous golden skin. I prefer using oil or even mayo over butter because butter contains water, which can prevent the crispy skin we're after.
        • Seasonings: Kosher salt (Essential for flavor and helps draw moisture from the skin for extra crispiness), black pepper, and onion powder.
        • Optional aromatics: Lemon, fresh herbs like thyme and rosemary. These add flavor and moisture to the chicken cavity, but I often skip them and season the cavity directly.
        ingredients for whole roasted chicken on table with labels
        RFX Wireless Probe Starter Kit
        RFX Wireless Probe Starter Kit

        I use this wireless probe thermometer kit from ThermoWorks to track meat temperatures while they cook. It connects to my phone and sends alerts when the food is nearly done, so I never have to guess.

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        Nonstick Carbon Steel Baking Pan & Raised Wire Rack
        Nonstick Carbon Steel Baking Pan & Raised Wire Rack

        A baking sheet with a raised wire rack helps with the airflow, allowing air to get under the chicken.

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        The time needed to cook chicken depends on several factors, including the size of your bird, your oven, and the temperature of your chicken when it goes in. Your best bet is to get a thermometer and place it in the chicken before roasting. It removes all the guesswork and ensures your chicken is perfectly cooked.

        How to Make Perfect Whole Roasted Chicken

        Step 1: Preheat your oven to 475°F and set up a roasting pan or sheet pan with a wire rack. The rack elevates the chicken, allowing hot air to circulate underneath for even cooking.

        Step 2: Pat the chicken completely dry with paper towels and rub olive oil all over the entire surface.

        Step 3: Season generously with kosher salt, black pepper, garlic powder, and onion powder all over the chicken. If using aromatics, stuff the cavity with lemon halves, peeled garlic cloves, and fresh herb sprigs.

        raw whole chicken on cutting board, seasoned

        Step 4: Place the seasoned chicken breast-side up on your prepared rack. Insert the probe thermometer into the thickest part of the thigh.

        Step 6: Place the chicken in the oven and roast for 15 minutes at 475°F, then reduce the temperature to 350°F, and continue cooking for 40–50 minutes (total cook time: 55–65 minutes depending on bird size).

        a collage, on the left, raw chicken on sheet pan with rack. on the right, roasted whole chicken on rack after cooking

        Step 7: Check for doneness when the thermometer reads 175°F in the thigh and juices run clear.

        Step 8: Let the chicken rest for 5-10 minutes before carving.

        close up for whole roasted chicken on sheet pan with rack

        How to Know when your Roasted Chicken is Done

        Using a reliable thermometer is crucial since different chicken sizes will have varying cook times. The most accurate way to ensure your chicken is perfectly cooked is to check that the internal temperature in the thickest part of the thigh reaches 175°F.

        At this temperature, the juices should run clear when you pierce the thigh with a knife. This slightly higher temperature ensures the dark meat is fully cooked while still keeping the breast meat juicy and tender.

        Tanya's Recipe Tips for Success

        • Size matters: Stick to the 4-5 pound range for optimal results. Smaller chickens may cook too quickly, while larger ones may not cook evenly.
        • To truss or not to truss: I don't bother trussing my chicken (tying the legs up) because it cooks just fine without it and saves time. One less step means getting dinner on the table faster.
        • If you don't have a roasting pan: Use a cast-iron skillet or heavy-bottomed Dutch oven instead.
        • Three things I never skip: Dry the chicken thoroughly with paper towels, season it generously all over, and always use a thermometer to check doneness.
        • Let it rest: Those 5-10 minutes of resting time allow the juices to redistribute, ensuring every bite is moist and flavorful.

        What to Serve It With

        This roasted chicken pairs well with a variety of sides. Serve it with vegetables like broccoli or carrots, sides like mashed potatoes, rice, and gravy. Even a simple side salad makes a great pairing.

        You can also roast vegetables along with your chicken in the tray. If doing so, add heartier, larger cut, root vegetables like potatoes, carrots, and onions at the beginning with the chicken, since they can handle the full cooking time and will soak up all those delicious drippings. For more delicate vegetables like broccoli or Brussels sprouts, add them during the last 20-30 minutes to prevent overcooking.

        a chicken drumstick on a black plate with salad on the side

        Storage and Leftovers

        Leftover roasted chicken is incredibly versatile and keeps well in the refrigerator for up to 4 days. Shred the meat for chicken salad, slice it for sandwiches, or dice it for soups and casseroles. The bones make excellent stock, too!

        To reheat, place pieces in a 350°F oven for about 10 minutes, or use the microwave for quick warming. The skin won't be as crispy when reheated, but the meat will still be delicious.

        More Chicken Recipes You'll Love

        I have so many chicken recipes on the site, but here are a few of my most popular:

        • Brown stew chicken - a Caribbean classic. My version cooks quickly and utilizes boneless chicken thighs to make the meal easier to cook.
        • Smothered chicken - A Down South staple, chicken is cooked on the stovetop and smothered in a delicious gravy.
        • Garlic Parmesan whole chicken - One of my favorite ways to enjoy a roast chicken is to cover it with a delicious cheese sauce. This recipe elevates your classic roast chicken.

        I hope you love this roast chicken recipe as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

        golden brown roast chicken on sheet pan
        Print Recipe
        5 from 2 votes

        Simple Whole Roast Chicken Recipe

        Nothing beats the aroma of a perfectly cooked roast chicken filling your kitchen with golden, crackling, crispy skin and incredibly juicy meat. My foolproof roast chicken method delivers restaurant-quality results every single time.
        Prep Time10 minutes
        Cook Time1 hour 5 minutes
        Resting Time10 minutes
        Total Time1 hour 25 minutes
        Course: entree
        Cuisine: American
        Keyword: best roasted chicken recipe, roast chicken, whole roasted chicken recipe
        Servings: 6 people
        Calories: 580kcal
        Author: Tanya

        Ingredients

        • 4-5 lb whole chicken giblets removed
        • 3 Tablespoons Olive oil
        • 1 Tablespoon kosher salt
        • 1½ teaspoons black pepper
        • 1½ teaspoons garlic powder
        • ½ teaspoon onion powder

        Optional aromatics for cavity

        • 1 lemon halved
        • 4 garlic cloves peeled and smashed
        • Fresh herb sprigs rosemary, thyme, or sage

        Instructions

        • Preheat oven to 475°F. Set up a roasting pan or sheet pan with a wire rack.
        • Pat the chicken completely dry with paper towels. Rub the olive oil all over the chicken, coating the entire surface.
        • Season the chicken evenly with kosher salt, black pepper, garlic powder, and onion powder, making sure to cover all sides. If using aromatics, stuff the cavity with lemon halves, garlic cloves, and herb sprigs.
        • Place the seasoned chicken breast-side up on the prepared wire rack.
        • Place it in the oven on the middle rack and roast it for 15 minutes at 475°F.
        • Reduce the oven temperature to 350°F and continue cooking for an additional 40-50 minutes, until the internal temperature reaches 175°F when measured in the thickest part of the thigh.
        • Remove from oven and let rest for 5-10 minutes before carving and serving.

        Notes

        • The size of your chicken will determine the exact cook time. Start checking smaller chickens around 50 minutes total cook time.
        • For extra crispy skin, pat the chicken dry again with paper towels before seasoning and let it air-dry in the refrigerator for 30 minutes if time allows.
        • If using a probe thermometer, place it into the thickest part of the thigh. The chicken is done when the juices run clear and the temperature at the thigh reaches 175°F.
        • Let the chicken rest before carving to allow juices to redistribute.

        Nutrition

        Calories: 580kcal | Carbohydrates: 5g | Protein: 41g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1899mg | Potassium: 487mg | Fiber: 1g | Sugar: 1g | Vitamin A: 315IU | Vitamin C: 19mg | Calcium: 43mg | Iron: 2mg

        by 13 Comments

        Crispy Air Fryer Eggplant with Parmesan & Breadcrumbs

        Crispy on the outside, tender on the inside, this air fryer eggplant has become a go-to appetizer in my kitchen. It’s a lighter, less messy take on the traditional fried version, but just as satisfying.

        Crispy air fryer egg plant on a plate served with a marinara dip.

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

        Eggplant Parmesan is one of our go-to Italian meals, but honestly, I’m usually just after the crispy breaded eggplant slices, no noodles needed. I love dipping them straight into marinara sauce. With the air fryer, I can skip the frying and still get that same golden, crunchy texture without all the oil.

        This dish is simple to make with just a few basic ingredients; eggplant has never tasted so good! Coated in seasoned Italian breadcrumbs and parmesan cheese, they are a breeze to cook in the air fryer and come out crispy without the need for lots of oil.

        Be sure to try my Air Fryer Fried Mushrooms and Crispy Air Fryer Bacon too!

        A Quick Glance at the Ingredients

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

        • Eggplant - I typically use standard globe eggplant for this recipe. It’s easy to find and has the perfect size for slicing into rounds. Look for one that’s firm, shiny, and feels heavy for its size. Avoid eggplants with soft spots or wrinkled skin.
        • For the Breading Station - eggs, milk, Italian-style breadcrumbs, parmesan cheese
        • Oil for spraying the eggplant
        Ingredients to make the recipe.
        Evo Oil Sprayer Glass, Non-Aerosol for Cooking Oils
        Evo Oil Sprayer Glass, Non-Aerosol for Cooking Oils

        I love this oil sprayer for getting a light, even coating without overdoing it. It's ideal for air frying.

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        How to make crispy air fryer eggplant slices

        Step 1: Gather your ingredients. Place eggplant rounds on a wire rack in a single layer and sprinkle kosher salt on all sides. Let it sit for 30-40 minutes to release any excess moisture.

        Slices of eggplant on a wire rack.

        Step 2: Rinse the salt off the eggplant and dry it with a towel. Preheat the air fryer basket to 370 degrees Fahrenheit.

        Add the eggs and milk to one bowl and whisk to combine. In another bowl, add Italian breadcrumbs and Parmesan cheese and mix to combine.

        Dip the eggplant rounds in the egg mix, then coat them with the breadcrumb mix.

        Eggplant rounds being coated in the egg and breadcrumbs.

        Step 3: Spray the preheated air fryer basket with a little bit of oil and then add eggplant slices to the basket in a single layer. Note that all your eggplant slices may not fit in the basket, and you may need to cook these in batches.

        Close the air fryer basket and cook eggplant slices at 370 degrees Fahrenheit for 12-14 minutes, flipping and spraying with oil halfway through.

        The breaded eggplant slices in the air fryer basket.

        Step 4: Remove eggplant slices and lightly sprinkle with kosher salt to taste. Cook the remaining eggplant slices the same way. Serve and enjoy.

        The cooked eggplant slices in the air fryer basket.

        Can you make them ahead of time?

        These crispy eggplant rounds are best served immediately after cooking, when they are nice and crispy. You can get ahead of things by salting and breading them earlier in the day, then keeping them covered in the fridge until you are ready to cook and serve.

        How to Store and Reheat

        Leftover eggplant slices can be stored in an airtight container in the fridge for up to 4 days. To reheat, pop them back into the air fryer at 350°F for 3 to 5 minutes until hot and crispy again. I don’t recommend microwaving, as it tends to make the breading soggy.

        Why do you need to salt the eggplant?

        It's essential to salt the eggplant slices before you bread and air fry them. Salting them helps to draw out the moisture so that they crisp up. If you skip this step, the eggplant will steam as it cooks instead of crisping up.

        What do you serve them with?

        Once cooked, I like to sprinkle this crispy air fryer eggplant with a bit of salt and fresh parsley. They are great enjoyed by themselves, but work wonderfully with a dipping sauce like marinara or ranch.

        Cooked crispy eggplant in an air fryer basket.

        Tanya's Recipe Notes and Tips

        • If you want your eggplant slices extra crispy, use panko breadcrumbs for extra crispiness.
        • Cook the eggplant slices in a single even layer so that they get crispy all over and the breading stays intact.
        • These eggplant slices are great for making eggplant parmesan. In the alternative, you can serve them with marinara on the side and dip them in the sauce.
        • These are very crispy once done, but will lose the crispiness the longer they sit out.

        More Easy Air Fryer Recipes To Try

        If you loved this crispy eggplant, here are more reader-favorite air fryer recipes to explore next

        • Air Fryer Carrots - This is one of my most popular air fryer recipes. You can enjoy them either sweet or savory.
        • Air Fryer Fried Pickles - another great appetizer. I prefer this over deep-frying the pickles.
        • Air Fryer Plantain - This fruit, typically deep-fried until tender, is excellent in the air fryer.

        I hope you love this air-fried eggplant as much as we do. If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. I appreciate your support!

        Cooked crispy eggplant in an air fryer basket.
        Print Recipe
        5 from 11 votes

        Crispy Air Fryer Eggplant Recipe

        Simple and easy to make, and so delicious, this crispy air fryer eggplant recipe makes for one crowd pleasing appetizer. Eggplant is sliced into rounds and coated with breadcrumbs for a crispy and healthier bite.
        Prep Time10 minutes
        Cook Time12 minutes
        Resting time30 minutes
        Total Time52 minutes
        Course: Appetizer
        Cuisine: American
        Keyword: air fried eggplant, breaded eggplant slices, how to cook eggplant in the air fryer
        Servings: 4 servings
        Calories: 286kcal
        Author: Tanya

        Equipment

        Ingredients

        • 1 medium sized eggplant about 1lb, sliced into ¼ inch rounds
        • 4 teaspoons kosher salt for salting eggplant
        • 2 large eggs lightly beaten
        • ¼ cup milk
        • 1.5 cups Italian Breadcrumbs
        • ⅓ cup grated parmesan cheese
        • Oil for spraying olive, canola, or avocado
        • Salt to taste

        Instructions

        • Place eggplant rounds on a wire rack in a single layer and sprinkle kosher salts on all sides. Let sit for 30-40 minutes to release any excess moisture.
        • Rinse the salt off the eggplant and dry with a towel.
        • Preheat the air fryer basket to 370 degrees Fahrenheit.
        • Add eggs and milk in one bowl and whisk to combine. In another bowl, add Italian breadcrumbs and parmesan cheese and mix to combine.
        • Dip the eggplant rounds in the egg mix, then the breadcrumb mix to coat.
        • Spray the preheated air fryer basket with a little bit of oil and then add eggplant slices in the basket in a single layer. Note that all your eggplant slices may not fit in the basket and you may need to cook these in batches. Close the air fryer basket and cook eggplant slices on 370 degrees Fahrenheit for 12-14 minutes, flipping and spraying halfway through. Remove eggplant slices and lightly sprinkle with salt to taste.
        • Cook the remaining eggplant slices the same way.

        Video

        Notes

        • Use panko breadcrumbs for extra crispiness.
        • Cook the eggplant slices in a single even layer so that they get crispy all over and the breading stays intact.
        • These eggplant slices are great for making eggplant parmesan. In the alternative, you can serve them with marinara on the side and dip them in the sauce.
        • These are very crispy once done but will lose the crispiness the longer they sit out.

        Nutrition

        Calories: 286kcal | Carbohydrates: 39g | Protein: 14g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 3101mg | Potassium: 428mg | Fiber: 6g | Sugar: 8g | Vitamin A: 329IU | Vitamin C: 4mg | Calcium: 216mg | Iron: 3mg

        This post was originally published on September 7, 2021. It has been updated with new information.

        by 4 Comments

        Caribbean Green Seasoning Recipe - Easy Homemade Marinade

        Caribbean Green Seasoning is a fresh, flavorful herb blend that is used for marinating meats, fish, or stirred into stews, and is widely used among the Caribbean islands. This fresh herb paste brings instant island flavor to your table. 

        green seasoning in glass jar with herbs surrounding it

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

        The Caribbean is known for its delicious, bright, and flavorful combinations. The use of fresh herbs, bold peppers, and lots of spice tends to stand out. When I think of authentic green seasoning, I think of Trinidad and Tobago, where this seasoning as I know it originated. Many Caribbean recipes call for a spoonful or two of this herbaceous mix to deepen the flavor.

        In Trinidad, this blend is sometimes called “green seasoning” or simply “seasoning,” and it often features culantro, also known locally as chadon beni, an intensely aromatic herb similar to cilantro but with a stronger, more pungent flavor.

        The formula for green seasoning is to have herbs, a pepper or two, and some lime, vinegar, or water to blend the seasoning with. Once made, it’s either stored in the refrigerator or frozen for later and added to many delicious recipes throughout the week. 

        Traditionally, this seasoning is used as a marinade for meats, fish, and vegetables. I like to use it as a marinade as well as a finishing herb.

        green seasoning in glass jar with herbs surrounding it

        A Quick Look at The Ingredients

        • Cilantro or culantro, or a mix - I can't always find culantro in stores, so I usually use just cilantro.
        • Aromatics - Green Onions, fresh thyme, yellow onion, celery stalks, garlic cloves, red or green pepper, hot pepper
        • Liquids and Seasoning - Lime juice, vinegar, or water, salt
        Breville Paradice 9 Cup Food Processor and Dicer
        Breville Paradice 9 Cup Food Processor and Dicer

        I often reach for this food processor when prepping herbs, vegetables, or sauces. It’s compact, efficient, and powerful enough to handle everything from leafy greens to tougher ingredients—making it a reliable tool for everyday cooking.

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        How to Make Green Seasoning

        Step 1: First, gather all your ingredients and wash all your herbs. I also like to roughly chop my peppers, celery, and onions before adding them to a food processor.

        fresh herbs washed and prepped

        Step 2: Add all the ingredients to a food processor and process until smooth.

        If you like your green seasoning a little chunky, just pulse to your desired consistency. For a wetter more pureed seasoning, process until well blended. I like to keep mine a little chunky so I can also use it as a herb salsa.

        green seasoning ingredients in a food processor
        ingredients for green seasoning in a food processor
        overhead photo of green seasoning in food processor

        Step 3: Use the seasoning as a marinade for your favorite fish, meat, or vegetables.

        green seasonong in white plate with herbs surrounding it

        How to use green seasoning as a marinade?

        This seasoning is usually used as a marinade. I suggest using about 2 Tablespoons for every pound of meat. Add the seasoning to meat, fish, or vegetables and rub it all over. Cover and allow it to marinate in the refrigerator until ready to cook.

        I also like to add about 1 Tablespoon of oil to the seasoning when using it as a marinade.

        How to store green seasoning?

        Green seasoning should be refrigerated. It will last in the fridge for about a week. It can also be frozen and will last in the freezer for up to 3 months.

        To freeze, place green seasoning into small ice cube trays and freeze until solid. Once solid, place in a freezer-friendly bag.

        I love using these small trays for freezing herbs or oils in 2 Tablespoon portions.

        Souper Cubes 2 Tbsp. Silicone Freezer Molds
        Souper Cubes 2 Tbsp. Silicone Freezer Molds
        I like using Souper Cubes 2-Tablespoon Trays to freeze green seasoning in perfectly portioned amounts. They're silicone, easy to pop out, and make it super convenient to grab just what you need for marinating or cooking.
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        Tanya's Notes

        • This will last in the fridge for up to a week. You can also freeze small portions of it. It will last in your freezer for up to 3 months. 
        • Use about 1 Tablespoon green seasoning for 1 lb of meat. 
        • I suggest adding a little oil to meat or fish when using it as a marinade. The oil helps the seasoning coat the protein more evenly and enhances flavor absorption during cooking.
        • For a wetter, more pureed seasoning, process until well blended. I like to keep mine a little chunky so I can also use it as a herb salsa.

        If you have made this green seasoning, I'd love to hear your feedback in a comment below. And if you are looking for other seasonings/sauce recipes, try these out:

        green seasoning in glass jar with herbs surrounding it
        Print Recipe
        5 from 3 votes

        Caribbean Green Seasoning Recipe

        Green Seasoning is a delicious herb blend that is used for marinating meats, fish, or stirred into stews and is used widely among the Caribbean islands. 
        Prep Time5 minutes
        Total Time5 minutes
        Course: Seasoning
        Cuisine: Caribbean
        Keyword: green seasoning
        Servings: 8
        Author: Tanya

        Ingredients

        • 1 bunch of cilantro leaves and stems, about 3oz
        • ½ bunch Italian parsley about 2 oz
        • 8 whole pimento seeds crushed
        • 1 scotch bonett pepper or habanero pepper seeds and stem removed
        • 1 celery stalk leaves included, and roughly chopped
        • 1 bunch thyme leaves removed from stems
        • ½ red bell pepper roughly chopped
        • ¾ cup lime juice from about 5 limes
        • 1 inch ginger peeled and chopped
        • 8 whole peeled garlic cloves
        • 6 green onions stems removed and roughly chopped
        • 1 teaspoon salt or to taste

        Instructions

        • Add ingredients to a food processor. Pulse until finely chopped or pureed.
        • Use as a marinade for your favorite meats, vegetables, and fish. You may also use it as a fresh topping.

        Video

        Notes

        • While traditional Caribbean green seasoning often uses culantro (also known as chadon beni), I use cilantro in this version since it’s easier to find in most grocery stores. The flavor is milder, but still brings that bright, herbaceous base to the seasoning.
        • This seasoning will last in the fridge for up to a week. You can also freeze small portions of it. It will last in your freezer for up to 3 months. 
        • Use about 1 Tablespoon green seasoning for 1 lb of meat. 

        This post was originally published on January 26, 2022. It has been updated with additional helpful information.

        by 4 Comments

        Southern Stewed Okra and Tomatoes (One-Pot Side)

        This Southern stewed okra and tomatoes is a classic one-pot side dish that’s packed with flavor. Made with fresh or frozen okra, canned tomatoes, and a few pantry staples, it comes together in under 30 minutes with minimal prep.

        stewed okra and tomatoes with spoon in black bowl and fresh okra pods on the side of the dish

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

        Stewed okra and tomatoes is one of my favorite summer sides. It's packed with vegetables, full of flavor, and super easy to make.

        I fell in love with okra once I moved to the Carolinas, and it became a staple in many of the Southern dishes I tried. I like to eat it okra roasted, or even pickled. But once I tried it with tomatoes, corn, and some simple seasonings, it became one of my go-to Southern vegetable sides.

        I like to serve it alongside dinner recipes, like baked chicken, rice, and cornbread.

        A Quick Glance at the Ingredients

        • Okra – I use fresh okra when it’s in season, but frozen works just as well. Just slice it up and toss it right in—no need to thaw.
        • Corn – Frozen corn keeps it simple, but fresh kernels are delicious if you have them. Canned will work too—drain it first. You can also use fresh corn from the cob; cut the kernels off.
        • Canned Diced Tomatoes – Use a regular 14.5 oz can with juices. Fire-roasted tomatoes add a nice smoky flavor if you want a twist. Leave this undrained.
        • Yellow Onion & Garlic – These build the aromatic base of the dish. Don’t skip them!
        • Vegetable Broth – Adds depth and helps everything simmer together. Chicken broth works too if you don’t need it to be vegetarian.
        • Worcestershire Sauce & Hot Sauce – These boost the umami and give the stew a little kick. Use your favorite hot sauce and adjust to taste.
        • Red Pepper Flakes & Bay Leaves – For a hint of heat and an earthy background note.
        • Salt and Pepper - always a good addition.
        ingredients with labels for stewed okra
        STAUB Cast Iron Dutch Oven 4-qt Round Cocotte
        STAUB Cast Iron Dutch Oven 4-qt Round Cocotte

        This Staub Dutch oven is my go-to for stews like this. It heats evenly, holds moisture beautifully, and looks gorgeous going from stove to table. It’s a bit of an investment—but one you’ll use for years.

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        How To Make Stewed Okra and Tomatoes

        Step 1: Gather and prep your ingredients.

        Heat canola oil in a large pot over medium-low heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes. 

          Step 2: Add the remaining ingredients and simmer, partially covered, for 15 minutes, stirring occasionally.

            okra and tomato ingredients in pot with bay leaves on top

            Step 3: Stir occasionally as the stew simmers. Once the okra is tender and the flavors have melded, remove from the heat and serve warm. Enjoy!

            stewed okra and tomatoes in a large pot

            Make this Stew Your Own

            This stew is pretty perfect as it is, but it's easy to make your own!

            • Instead of canola, cook some bacon in the pot before adding the onions and garlic. This will give the stew a wonderful smoky flavor.
            • If you like things spicy, add in a little extra hot sauce, or omit it altogether if you are sensitive to spicy foods.
            • I used frozen corn for ease and convenience, but fresh corn works wonderfully well. If you are in a pinch, canned corn is a good option. I suggest draining canned corn first.

            What is okra?

            Okra is also known as 'gumbo' or 'ladies' fingers'; it has a mild taste that is often compared to eggplant or green beans. When cooked in this stew, it becomes wonderfully tender. It's a great source of vitamins, minerals, antioxidants, and fiber.

            How to store this okra and tomato stew

            This stew can be made ahead and stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, making leftovers even better. Reheat gently on the stovetop before serving.

            stewed okra and tomatoes in black bowl with plates in background and drink in background

            Tanya Top Tips

            • Cook the stew in a heavy-bottomed pan or Dutch oven. It will help to distribute the heat more evenly, and you won't get hot spots that can scorch the bottom of the stew.
            • Cut the okra into similarly sized pieces so that it cooks evenly.
            • Okra has a naturally slick texture, but cooking it partially covered and avoiding over-stirring and over-cooking helps keep it tender, not slimy.

            More Easy Vegetable Recipes

            stewed okra and tomatoes with spoon in black bowl and fresh okra pods on the side of the dish
            Print Recipe
            4.72 from 7 votes

            Stewed Okra and Tomatoes

            A classic Southern side dish made with okra, tomatoes, and bold seasoning. Quick, easy, and full of down-home flavor in just one pot.
            Prep Time5 minutes
            Cook Time25 minutes
            Total Time30 minutes
            Course: Side Dish
            Cuisine: American
            Keyword: okra and tomato stew, okra side dish, vegetable stew
            Servings: 4 servings
            Calories: 154kcal
            Author: Tanya

            Ingredients

            • 2 tablespoons canola oil
            • 1 yellow onion chopped
            • 4 garlic cloves chopped
            • 16 oz okra fresh or frozen
            • ½ cup frozen corn kernels
            • 14.5 oz canned diced tomatoes undrained
            • 2 teaspoons Worcestershire sauce
            • ¾ cup vegetable broth
            • ¼ teaspoon red pepper flakes
            • 2 bay leaves
            • 1 teaspoon hot sauce
            • salt and pepper to taste

            Instructions

            • Heat canola oil in a large pot over medium heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes.
            • Add the remaining ingredients. Bring to a gentle simmer and cook, partially covered, for 15 minutes, stirring occasionally, until the okra is tender and the stew has thickened slightly.

            Notes

            • Fresh or frozen okra works great in this recipe. No need to thaw frozen okra—just toss it in!
            • If you prefer a thicker stew with less moisture, leave the lid slightly ajar while simmering to let steam escape.

            Nutrition

            Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 433mg | Potassium: 637mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 40mg | Calcium: 140mg | Iron: 2mg

            This post was originally published on June 9, 2020. It has been updated with helpful information and new photos.

            by 13 Comments

            Homemade Refrigerator Pickles (Only 10-Minute Prep)

            My Easy Refrigerator Pickles are the perfect pickles to try if you haven’t made homemade pickles before. The preparation time is minimal; there’s no need to heat anything in a pot.

            glass mason jar filled with cucumber and sweet onion refrigerator pickles

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

            I love making my own easy homemade pickles, and everyone loves them when I prep them for our cookouts. I like making a batch when we have pulled pork or shredded BBQ chicken. They add the perfect acidity to many dishes.

            These pickles require minimal preparation, but you will need to chill them in the fridge for the best results.

            I make these pickles with onion and cucumber. This method can also be used to make different types of pickles. I recommend you give my Quick Pickled Onions recipe a try, too.

            A Glance at the Ingredients

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

            • Vinegar – I use equal quantities of hot water and white vinegar to make the pickling brine.
            • Sugar – granulated sugar is added to the pickling brine for the perfect balance of sweet and sour.
            • Kosher Salt – I add salt to balance the sweet and sour flavors in this pickle.
            • Black Pepper - I also like to add fresh cracked black pepper to season the pickle.
            • Cucumbers - I use three medium-sized pickling cucumbers, such as Kirby pickles, thinly sliced on a mandoline.
            • Onion - half a sweet onion is added along with the cucumber.
            refrigerator pickles recipe ingredients
            OXO Good Grips Handheld Mandoline Slicer for Kitchen, Adjustable Vegetable Slicer
            OXO Good Grips Handheld Mandoline Slicer for Kitchen, Adjustable Vegetable Slicer

            My favorite mandolin. Hold the handle in one hand, and slice with the other.

            Buy Now

            How to make Refrigerator Pickles

            Step 1: Put hot water, white vinegar, sugar, salt, and pepper in a heat-proof jar. Close the jar and shake until the sugar and salt dissolve. I use a 32-ounce mason jar.

            a mason jar filled with pickling liquid

            Step 2: Add thinly sliced cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the brine.

            Ensure that the brine covers all the vegetables.

            top down image of a glass jar filled with cucumber and onion pickles

            Step 3: Cover and refrigerate for at least 8 hours before serving.

            Remove pickles and onions from the brine with a fork or slotted spoon to serve.

            mason jar filled with pickles and a fork filled with cucumber and onion pickle

            Tanya's Top Tips

            These tips will help you make the best refrigerator pickles you've ever tried.

            • I suggest using a mandolin to slice the cucumber and onion thinly. However, take care when using a mandolin to avoid cutting yourself and your fingers.
            • If you don’t have a mandolin, a sharp kitchen knife will work well, too.
            • Always ensure that the pickling liquid covers the cucumber and onion to prevent them from spoiling.
            • Always store refrigerator pickles in the refrigerator.
            • These pickles are on the sweeter side, just like how I like them. For a tart pickle, cut the sugar to about ¼ cup.
            mandolin and thinly sliced cucumber and sweet onion set on a wooden board

            Flavor variations

            • You can replace white vinegar with white wine, apple cider, or sherry vinegar.
            • Swap sweet onions for white or red onions or shallots.
            • For an extra flavor boost, add spices like peppercorns, coriander, red pepper flakes, fennel, or mustard seeds to the pickling vinegar.
            • Add a few sprigs of fresh herbs, such as dill, tarragon, or parsley.
            • If you like pickles, use the same process to pickle other vegetables. Try thinly sliced onions, red chili peppers or jalapenos, carrots, radishes, or zucchini.

            Serving suggestions

            These easy pickles go with just about any savory dish. I like to eat them alongside my Southern favorites, like Fried Chicken. I also love them over seasoned fish, like my Whole Oven-Roasted Fish.

            They’ll add a great zing to your hot dogs, burgers, salads, and sandwiches, too. Try these recipes: Oven-Baked Hot Dogs, Air Fryer Turkey Burgers, Korean Sloppy Joes, and Garlic Butter Cheese Steak Sandwiches.

            a white bowl filled with thinly sliced cucumber and sweet onion pickles

            How long will Refrigerator Pickles last?

            Store the pickles in an airtight jar or container, fully submerged in the pickling brine. Keep the container in the refrigerator for up to 3-4 weeks for optimal freshness and flavor.

            Mason jar filled with cucumber and sweet onion refrigerator pickles

            FAQs

            What is the difference between refrigerator pickles and regular pickles?

            You must store refrigerator pickles in vinegar and in the refrigerator to prevent them from spoiling. Regular pickles are pasteurized, allowing them to be stored on shelves for extended periods without refrigeration until opened.

            What vinegar is best for pickling?

            You can use any vinegar for refrigerator pickling; it all depends on the flavors you prefer. I’ve used white vinegar as I like its intense, sharp taste. However, you can also use red wine, white wine, apple cider, or sherry vinegar.

            What's another name for refrigerator pickles?

            They're also known as icebox pickles.

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

            glass mason jar filled with cucumber and sweet onion refrigerator pickles
            Print Recipe
            5 from 5 votes

            Homemade Refrigerator Pickles Recipe

            My Easy Refrigerator Pickles are the perfect pickles to try out if you haven't made homemade pickles before. The preparation time is minimal, there's no need to heat anything in a pot.
            Prep Time5 minutes
            Refrigeration Time8 hours
            Total Time8 hours 5 minutes
            Course: Condiment
            Cuisine: American
            Keyword: best homemade refrigerator pickles, best refrigerator pickles, easy homemade pickles, easy refrigerator pickles, quick & easy refrigerator pickles, refrigerator pickles, refrigerator pickles with onion
            Servings: 12
            Calories: 65kcal
            Author: Tanya

            Equipment

            Ingredients

            • ¾ cup hot water
            • ¾ cup white vinegar
            • ¾ cup granulated sugar
            • 1 tablespoon kosher salt
            • 1 ½ teaspoons fresh cracked black pepper
            • 3 medium-sized pickling cucumbers like Kirby pickles, thinly sliced
            • ½ medium sweet onion thinly sliced

            Instructions

            • Add hot water, white vinegar, granulated sugar, kosher salt, and black pepper into a heat-proof jar and cover and shake to combine until the sugar and salt are dissolved. I use a 32-ounce mason jar.
            • Add the cucumbers and sweet onion to the jar, pushing the cucumbers and onions down into the liquid. Make sure all the vegetables are covered with liquid.
            • Cover and store in the fridge for at least 8 hours before serving.
            • To serve, remove pickles and onions with a fork or slotted spoon from the brine.

            Notes

            • These pickles will last in an airtight container in the refrigerator for 3-4 weeks.
            • For this recipe, I suggest using a heat-safe jar. 

            Nutrition

            Calories: 65kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 585mg | Potassium: 122mg | Fiber: 1g | Sugar: 14g | Vitamin A: 56IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 0.2mg

            This post was originally published on April 17, 2023. It has been updated with additional helpful information.

            by 156 Comments

            Creamy Cream of Mushroom Soup

            This rich, one-pot cream of mushroom soup is easy to make and incredibly comforting. Perfect for make-ahead and freezer meals.

            Cream of mushroom soup in a dutch oven.

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

            This cream of mushroom soup is a tried and tested classic recipe. It's had me hooked for the last few years, and others seem to love it too.

            Earthy and full of flavor, it's so easy to make a batch, and it's perfect to serve as an appetizer or as a main with some crusty bread. If you are after a comforting family meal, this has got you covered!

            If you love mushrooms as much as we do, be sure to check out my Creamy Mushroom and Parmesan Risotto, Cream of Mushroom Chicken, Zucchini Mushroom Chicken, or my Creamy Mushroom Sauce!

            A Quick Glance at the Ingredients

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

            • Mushrooms: I use baby Bella mushrooms, as I find that they have a more pronounced flavor. However, white button mushrooms will work just fine.
            • Aromatics & Veggies: Yellow onion, celery, garlic.
            • Fat & Thickener: Unsalted butter, all-purpose flour.
            • Liquids: chicken broth and heavy cream.
            • Seasonings & Herbs: Fresh thyme, marjoram, salt, and black pepper.

            How to make Cream of Mushroom Soup

            Step 1: Gather your ingredients. Then, prep and cut up your veggies.

            The chopped vegetables on a board.

            Step 2: Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.

            Onion and celery cooking in a pot.

            Step 3: Add mushrooms, thyme, and marjoram, and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume.

            Mushrooms and herbs added to the pot.
            The mushrooms cooked down in the pot.

            Step 4: Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.

            The flour mixture added to the mushrooms.
            Mushrooms cooked with the flour mixture.

            Step 5: Stir in the chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced in volume.

            The soup simmering in the pot.

            Step 6: Reduce heat to low and stir in heavy cream.

            Pouring the cream into the soup.

            Step 7: Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

            A wooden spoon in a pot of cream of mushroom soup.

            Can you make it Vegetarian?

            Yes, you can easily make this soup meat-free by swapping the chicken broth for vegetable stock. You can use just water, but it won't be as well seasoned.

            How Long Does this Soup Keep?

            Soup is such a great make-ahead meal. I love to cook a batch on a Sunday for easy-to-grab lunches throughout the week. Once you have made it, let it cool to room temperature before transferring to an airtight container. It will keep well in the fridge for 4 to 5 days.

            Reheat the soup on a low heat on the stovetop, stirring occasionally to serve.

            Can you freeze it?

            Yes! Soup is a great freezer meal. You can freeze this cream of mushroom soup in ziplock bags or an airtight container, but I like to freeze it in jumbo ice cube trays; that way, I don't have to defrost the whole recipe each time I want some.

            Frozen soup can be thawed in the fridge overnight to reheat, or it can be slowly heated straight from frozen.

            Be sure to stir the soup when you reheat it so that the cream doesn't separate.

            The mushroom soup in a large ice cube tray.

            Tanya's Recipe Notes and Tips

            • Make the soup in a heavy-bottomed pan or Dutch oven. This will help distribute the heat more evenly, so the bottom doesn't get scorched.
            • For a smoother soup, use an immersion blender or a standing blender to blend the soup.
            • Taste the soup before serving and adjust the salt and pepper to suit your tastes.

            More Easy Soup Recipes

            Watch this video tutorial and see how I make this soup from start to finish.

             I hope you love this cream of mushroom soup as much as we do. If you've tried this recipe, please rate it and share your feedback in the comments below!

            Cream of mushroom soup in a dutch oven.
            Print Recipe
            4.74 from 119 votes

            Cream of Mushroom Soup Recipe

            This delicious and rich cream of mushroom soup is easy to make all in one pot and is so hearty and comforting. Perfect for make-ahead and freezer meals.
            Prep Time10 minutes
            Cook Time35 minutes
            Total Time45 minutes
            Course: Soup
            Cuisine: American
            Keyword: creamy mushroom soup recipe, how to make cream of mushroom soup
            Servings: 6 servings
            Calories: 307kcal
            Author: Tanya

            Equipment

            Ingredients

            • 1.5 lbs baby bella mushrooms sliced
            • 6 Tablespoon butter
            • 6 Tablespoon all-purpose flour
            • 1 yellow onion chopped (about 1 cup)
            • 1 celery stalk chopped (about ½ cup)
            • 1 teaspoon dried thyme
            • 1 teaspoon marjoram
            • 4 cups chicken broth
            • 1 cup heavy cream
            • Salt and pepper to taste

            Instructions

            • Melt butter in a large pot over medium heat. Add onion and celery and sauté until softened, about 4 minutes.
            • Add mushrooms, thyme, marjoram and stir for about 10-15 minutes, until mushrooms have softened and reduced in volume. Sprinkle flour over the mixture and stir for about 2 minutes to allow the flour to cook.
            • Stir in chicken broth and simmer over medium heat for 10-15 minutes, until the mixture has reduced.
            • Reduce heat to low and stir in heavy cream. Allow mixture to simmer for an additional 5 minutes. Remove from heat and season with salt and pepper. Enjoy.

            Video

            Notes

            • Make the soup in a heavy-bottomed pot or Dutch oven. This will help distribute the heat more evenly, so the bottom doesn't get scorched.
            • For a smoother soup, use an immersion blender or a standing blender to blend the soup.
            • Taste the soup before serving and adjust the salt and pepper to suit your tastes.

            Nutrition

            Calories: 307kcal | Carbohydrates: 14g | Protein: 5g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 703mg | Potassium: 698mg | Fiber: 1g | Sugar: 3g | Vitamin A: 938IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 1mg

            This post was originally published on October 5, 2020. It has been updated with additional helpful information.

            by

            12 Air Fryer Tips Every Air Fryer Owner Should Know

            Air fryers have experienced a surge in popularity—more than 40% of U.S. households now own one. Yet most owners still fall into a few easy‑to‑avoid traps that keep them from getting crispy, juicy, fool‑proof results. Use (and bookmark!) these twelve tips to cook smarter, eat better, and keep your machine running like new.

            air fryer tips collage

            12 Air Fryer Tips

            #1. Preheat your Air Fryer...but only when your model and recipe need it

            It's common practice to preheat any cooking element. Most brands of air fryers recommend preheating the air fryer to ensure even cooking. I do it sometimes, other times I don't, and my food still turns out delicious.

            If your air fryer does not have a preheat setting, set it to the desired temperature and allow it to run for approximately 3 minutes before placing your food inside.

            #2. Use oil on your foods for the air fryer...well, most of the time

            Vegetables and battered foods benefit from a light mist—it helps with browning, while fatty items (such as chicken thighs, burgers, and salmon) already contain their natural cooking oil.

            Common foods that are enhanced with a bit of oil include roasted vegetables, such as my air fryer broccoli, or battered foods, like air fryer fried fish.

            #3. Grease your Air Fryer Basket

            Wipe or spray a thin coat of high‑smoke‑point oil on the basket grates or use perforated parchment/silicone liners to prevent sticking and make cleanup painless.

            #4. Skip aerosol cans

            Propellant-driven sprays, such as PAM, can damage non-stick coatings over time. Instead, use a pump mister, an EVO sprayer, or a refillable bottle of avocado or grapeseed oil.

            #5. Don't overcrowd the basket

            To achieve crispy fried foods, avoid overcrowding the basket. Placing too much food in the basket will prevent your food from crisping and browning. To prevent this from happening, cook your food in batches or consider investing in a larger air fryer. I use an air fryer that has a basket that is at least 5 quarts in size.

            #6. Shake the basket during cooking for fries, wings, and other items

            Fries, wings, Brussels sprouts—anything bite‑sized—benefit from a quick toss halfway through. The fryer pauses when you pull the basket and resumes at the temperature when you slide it back in.

            Sometimes, I use a pair of silicone kitchen tongs to flip larger items over rather than shaking them.

            #7. Spray halfway through cooking

            I found that spraying with oil halfway through cooking gets the best crisp on most foods. I tend to wait and spray halfway through cooking, unless it's an item that doesn't require spraying, such as fatty meats. Coated food items should be sprayed. Also, spray any dry flour spots that still appear halfway through air frying.

            You can see this in action in this air fryer fried green tomatoes recipe.

            #8. Water/Bread in the bottom stops white smoke

            Greasy foods can smoke as fat hits the hot drawer. Add 1–2 tablespoons of water to the drawer under the basket (or place a slice of bread there) before cooking bacon or burgers. This catches drips and keeps your kitchen haze‑free.

            #9. Be careful of small light items in the air fryer

            The strong fan can whip parchment, kale chips, or egg roll wrappers into the heating element—yikes. Weigh light items down with a rack or a toothpick through the corner.

            #10. Convert oven recipes—minus 30 °F and 20 % time

            It can sometimes be tempting to crank the heat for the Air Fryer to the highest temp to let it run, but be careful, as some foods can dry out quickly. A good rule of thumb is to adjust the temperature and time according to how long you would typically bake it in the oven.

            I like to go 30 degrees below and cut the time by about 20%. For example, if you cooked brownies at 350 degrees Fahrenheit for 20 minutes in the oven, reduce the temperature in the Air Fryer to 320 degrees and cook for approximately 16 minutes.

            #11 Invest in a Good Quick Read Thermometer

            Having a high-quality, quick-read thermometer is crucial when cooking certain meats in your Air Fryer, such as steak, chicken, and pork. I recently invested in a Thermapen One, and I must say it's worth every penny.

            Clean promptly, inside and out

            While the basket is still warm, soak it in hot, soapy water—no metal scrubbers. Wipe the heating element monthly with a damp cloth to prevent burnt‑on grease. Fifteen seconds now saves ten minutes of scrubbing later.

            Those are my Top 12 Air Fryer tips for successful cooking. If you haven't made the jump on purchasing an Air Fryer yet, check out Air Fryer Reviewed for reviews of different Air Fryer brands.

            Do you have any Air Fryer tips? Leave them in the comments below. Happy Cooking 🙂

                        Check Out Air Fryer Recipes

            This post was originally published on August 11, 2018. It has been updated with additional helpful information.