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Fruity Chicken Salad (Family Favorite Recipe)

by 3 Comments

This Fruity Chicken Salad Recipe will have your family begging for seconds. Great for bag lunches. It's a great way to sneak some fruits and veggies into your picky eater's diet. 

fruity chicken salad in a bowl

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

Years ago, I wrote these words about how I was the worst at packing lunch. I would often go to a local restaurant with coworkers when I should have been saving my money and packing a lunch.

Now, I work for myself at home and still struggle with packing lunch, except when I remember to prep/pack lunches. One lunch I go back to again and again is this fruity chicken salad recipe.

 The cool thing about chicken salad is that you can make it a few days ahead. When I prepare it, I buy a rotisserie chicken from the store on Sunday.

I make the chicken salad that same day. Then, I eat it for lunch on Monday and Tuesday. It yields enough to feed my family of 4 for both days.

I also love that this fruity chicken salad contains plenty of fruit! Hooray for eating healthy! I love any recipe where I can get some fruit and veggies mixed with my meal. Also, a great way to sneak fruit into your picky eater's diet.

A Quick Look at the Ingredients

  • Chicken - the main ingredient for a chicken salad. I suggest using the meat (not the skin) from a whole cooked chicken. I usually buy one from the store, or you can prepare a whole chicken beforehand.
  • Fruit and Veggies - I use a mix of grapes, celery, apples, and canned pineapple. These provide both sweetness and crunch. I use whatever I have on hand for the kind of apple, which is usually Honeycrisp or Fuji.
  • Nuts - Crushed pecans are also added for a nice crunch.
  • Creamy Component - I use mayonnaise and sour cream to make chicken salad not only delicious but creamy. Feel free to sub with Greek yogurt if you prefer.
  • Salt and Pepper

How to Make a Chicken Salad with Fruit

Grab a huge bowl and add all the ingredients. Stir to combine. Cover and refrigerate for about 1 hour to allow all the flavors to pop. Enjoy the salad on your favorite bread, cracker, or tortilla chip.

chicken salad ingredients separated in glass bowl
chicken salad mixed in bowl

How to enjoy this Chicken Salad Recipe

Add this chicken salad to your favorite bread, cracker, or even tortilla chip. See the picture below on a day I made this and ate at my desk. We had no bread at the house that day, and these tortilla chips were the bomb.com with this fruity chicken salad.

fruity chicken salad in a bowl with chips next to it

Tanya's Thoughts About This Recipe

This chicken salad was a great way for me to get my oldest to enjoy fruit and...celery.

I recall the first time I made this chicken salad for my daughter. I packed it in her lunch bag and sent her on her way. When I picked her up from school, she was telling me how much she loved it. *tear* if you know my daughter, you would know that this is rare because the only things she appeared to love at that time were saltine crackers and spaghetti.

fruity chicken salad on bread with fruit around it

How to Store this Chicken Salad

Store chicken salad in an airtight container in the refrigerator and consume it within 3–4 days. Freezing is not recommended, as mayonnaise-based dressings may separate and affect the texture.

I hope you love this chicken salad recipe as much as we do. Looking for more Chicken Salad Recipes? Try this Creamy Rotisserie Chicken Salad Recipe. 

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!

fruity chicken salad in a bowl
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Fruity Chicken Salad

This Fruity Chicken Salad Recipe will have your family begging for seconds. Great for bag lunches. It's a great way to sneak some fruits and veggies into your picky eater's diet. 
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: entree
Cuisine: American
Keyword: fruity chicken salad
Servings: 6 people
Calories: 354kcal
Author: Tanya

Ingredients

  • 2 cups shredded chicken from a rotisserie chicken, skin removed
  • 1 apple chopped
  • 1 stalk celery chopped
  • ½ cup chopped pecans
  • ½ cup grapes cut in half
  • 8 oz can crushed pineapple drained
  • ½ cup mayonnaise
  • ½ cup sour cream
  • Salt & pepper to taste

Instructions

  • Grab a huge bowl and add all the above ingredients. Stir to combine. Cover and refrigerate for about 1 hour to allow all the flavors to meld.
  • Enjoy the chicken salad on your favorite bread, cracker, or tortilla chip.

Notes

Store the chicken salad in an airtight container in the refrigerator and consume it within 3–4 days. Freezing is not recommended, as mayonnaise-based dressings may separate and affect the texture.

Nutrition

Calories: 354kcal | Carbohydrates: 15g | Protein: 14g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 54mg | Sodium: 224mg | Potassium: 293mg | Fiber: 2g | Sugar: 12g | Vitamin A: 229IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg

This blog post was originally published on July 26, 2016. It has been updated with new information and photos.

Big Mac Bowl (with Signature Sauce and Crispy Croutons)

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This Big Mac Bowl is a fresh take on the iconic flavors of a Big Mac hamburger, transformed into a vibrant, hearty salad. This dish features seasoned ground beef, crisp lettuce, tangy pickles, and a creamy signature sauce, all brought together with crispy croutons and a sprinkle of sesame seeds for an added touch.

big mac bowl on table

I’ve been on a meal prep kick as I strive to save some money and my sanity by prepping a few meals ahead. I bought some meal prep bowls, that I love, and I wanted to find more recipes to put in them that I would enjoy, and this Big Mac salad bowl did not disappoint. The bowl actually tastes like a Big Mac, but without the sesame bun. 

To make this bowl a little hardy, I add croutons in place of the bun. Feel free to leave out the croutons and keep this bowl low-carb. We found that the croutons gave a nice crunch to the salad. 

If you’re a fan of bowls for meal prep, try my jerk chicken bowl or this salmon bowl. 

A Quick Look at the Ingredients You’ll Need

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

  • For the Ground Beef in Bowl: ground beef, onion powder, garlic powder, smoked paprika, salt, and black pepper.
  • Other Bowl Components: lettuce, tomatoes, cheddar cheese, dill pickles, white onions, croutons, and sesame seeds.
  • For the Signature Big Mac Sauce: mayonnaise, sweet pickle relish, yellow mustard, paprika, garlic powder, onion powder, white vinegar.

Tools Needed

  • Mixing bowl
  • Whisk
  • Skillet
  • Spatula or wooden spoon
  • Measuring spoons
  • Cutting board and knife
  • Serving bowls
ingredients for big mac bowl on table

How to Make a Big Mac Bowl

Step 1: Prepare the Sauce

Combine mayonnaise, sweet pickle relish, mustard, paprika, garlic powder, onion powder, and white vinegar in a bowl. Whisk until smooth, then cover and refrigerate for at least 30 minutes to let the flavors develop.

sauce in bowl with whisk sticking out

Step 2: Cook the Ground Beef

Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks. Season with onion powder, garlic powder, smoked paprika, salt, and black pepper. Cook until fully browned, then drain any excess fat.

cooked ground beef in skillet

Step 3: Assemble the Bowls and Add Sauce

Start with a bed of freshly chopped lettuce in each bowl. Layer seasoned ground beef, diced tomatoes, shredded cheddar cheese, dill pickles, white onion, and crispy croutons over the lettuce.

Drizzle the chilled signature sauce generously over each bowl. Garnish with sesame seeds for an extra touch, if desired.

big mac bowl on table with toppings surrounding it

What’s the best kind of ground beef to use in this Big Mac bowl?

For this Big Mac Bowl, I recommend using 85% lean ground beef. It has just enough fat to stay juicy and flavorful without making the dish greasy. If you prefer a leaner option, 90% lean works too, but it might not be as tender.

Make Ahead and Storage Tips

Make Ahead

Cooking the ground beef and preparing the sauce ahead of time makes assembly quick and easy. The sauce can be stored in the refrigerator for up to five days, and the beef can be refrigerated for up to three days in an airtight container.

Storage

Leftover ingredients should be stored separately to maintain their freshness. Lettuce and croutons are best kept away from moist components like beef or sauce to prevent sogginess.

Reheating Tips

To reheat, use the microwave to warm up the cooked ground beef in a microwave-safe container. Heat in 30-second intervals, stirring between each, until it's hot. Pack the toppings and sauce separately to keep everything fresh. Once the beef is warm, assemble your bowl with the lettuce, toppings, and sauce for a quick and satisfying lunch or dinner.

big mac bowl on table with toppings surrounding bowls

Tanya’s Top Tips for Success

  • Chop Fresh Lettuce – Start with a whole head of lettuce for the crispiest texture. Pre-packaged lettuce can wilt quickly.
  • Season Generously – Don’t skimp on the seasoning for the ground beef. It’s the heart of the bowl, and bold flavors make all the difference. You could also use premade hamburger seasoning in this recipe.
  • Pack Smart for Meal Prep – Keep the toppings, sauce, and ground beef in separate containers if you’re taking this to work or prepping ahead. This keeps everything fresh and prevents sogginess.
  • Customize It – Don’t hesitate to make it your own. Add avocado, swap cheddar for pepper jack, or toss in jalapeños for a spicy twist!

I hope you love these big mac bowls as much as we do. If you are looking for other burger-inspired recipes, try these out:

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!

big mac bowl on table
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Big Mac Bowls

This Big Mac Bowl is a fresh take on the iconic flavors of a Big Mac hamburger, transformed into a vibrant, hearty salad. This dish features seasoned ground beef, crisp lettuce, tangy pickles, and a creamy signature sauce, all brought together with crispy croutons and a sprinkle of sesame seeds for an added touch.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: entree
Cuisine: American
Keyword: big mac bowl
Servings: 4
Calories: 681kcal
Author: Tanya

Equipment

Ingredients

For the Signature Sauce

  • ½ cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

For the Bowl

  • 1 lb ground beef 85% lean preferred
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cups chopped lettuce Iceberg or romaine
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • ½ cup diced dill pickles
  • ¼ cup finely diced white onion
  • 1 cup crispy croutons store-bought or homemade
  • 1 tablespoon sesame seeds optional, for garnish

Instructions

Prepare the Sauce

  • In a small bowl, whisk together mayonnaise, sweet pickle relish, mustard, white vinegar, paprika, garlic powder, and onion powder until smooth. Cover and refrigerate for at least 30 minutes.

Prepare the Bowl

  • Heat a skillet over medium heat. Add ground beef and break it apart with a spoon. Season with onion powder, garlic powder, smoked paprika, salt, and black pepper.
  • Cook until browned and fully cooked (6–8 minutes). Drain any excess fat.

Assemble the Bowls

  • In four individual bowls, layer the chopped lettuce as the base.
  • Top each bowl evenly with cooked ground beef, diced tomatoes, shredded cheese, diced pickles, white onions, and crispy croutons.
  • Generously drizzle the prepared Big Mac sauce over each bowl. Garnish with sesame seeds if desired.

Video

Notes

  • Chop Fresh Lettuce – Start with a whole head of lettuce for the crispiest texture. Pre-packaged lettuce can wilt quickly.
  • Season Generously – Don’t skimp on the seasoning for the ground beef. It’s the heart of the bowl, and bold flavors make all the difference. You could also use premade hamburger seasoning in this recipe.

Nutrition

Calories: 681kcal | Carbohydrates: 17g | Protein: 29g | Fat: 55g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 1307mg | Potassium: 643mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1229IU | Vitamin C: 9mg | Calcium: 299mg | Iron: 4mg

Sweet Potato Black Beans Bowls

by Leave a Comment

These hearty, healthy, and flavor-packed sweet potato and black bean bowls are perfect for meal prep or a quick weeknight dinner. This recipe combines roasted sweet potatoes, a savory black bean mixture, and a base of your choice to create a bowl that’s as satisfying as it is nutritious. 

Sweet potato and black beans on rice with toppings on table

I’ll admit, I love a good bowl recipe and I’ve shared a few recently, like my jerk chicken bowl and my salmon rice bowl. But, I wanted to make a meatless bowl option, and whipped up this sweet potato and black bean bowl. 

Inspired by my sweet potato and black bean nachos, I decided to convert that recipe into this bowl. Rather than chips, I use brown rice as the base, and I top it with various toppings, like sliced avocado and a sour cream drizzle. The flavor of this bowl is just incredible. 

A Quick Look at the Ingredients

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

  • For the Base: Brown Rice. I like to use brown rice for my base, but feel free to use your favorite. Quinoa and Farro are good options. 
  • For the Roasted Sweet Potatoes: Sweet Potatoes, Olive Oil, salt and pepper.
  • For the Black Bean Mixture: olive oil, onion, garlic, poblano peppers, jalapeño peppers, canned black beans, diced tomatoes with green chilies, chili powder, and salt and pepper. 
  • Optional Toppings: Sour Cream, Avocado, Shredded Cheese, Squeeze of Lime

How to Make Sweet Potato and Black Bean Bowls

Step 1: Cook the Base

Cook your chosen grain according to the package instructions. Once cooked, fluff it with a fork and set it aside.

Step 2: Roast the Sweet Potatoes

Preheat your oven to 425°F (218°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them evenly on a baking sheet.

Roast for 20-25 minutes, flipping halfway through, until the sweet potatoes are tender and lightly caramelized. In the alternative, you can air fry the sweet potatoes. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking.

Check for doneness by piercing with a fork; the sweet potatoes should be tender and slightly caramelized on the edges. Set aside.

Roasted sweet potatoes on baking sheet

Step 3: Prepare the Black Bean Mixture

Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, poblano pepper, and jalapeño pepper for about 5 minutes, until softened.

Add the black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Stir everything together and cook for another 5-7 minutes, allowing the flavors to meld.

Black bean mixture in skillet

Step 4: Assemble the Bowls

Divide the cooked grain into four bowls. Add a generous portion of roasted sweet potatoes to each bowl. Top with the black bean mixture. Finish with your favorite toppings: avocado slices, a dollop of sour cream or yogurt, shredded cheese (if using), cilantro, and a squeeze of lime.

composed sweet potato bowl with sour cream drizzled on top

Optional Additions and Variations

  • Egg: Add a fried or poached egg for extra protein.
  • Crunch: Sprinkle some toasted pumpkin seeds for a nutty bite.
  • Heat: Drizzle your favorite hot sauce over the top for an extra fiery touch.
  • Use black beans made from scratch rather than canned.

Make Ahead and Reheating Instructions

Make Ahead:

You can cook the grains and roast the sweet potatoes up to 4 days in advance. Store them in airtight containers in the refrigerator. The black bean mixture can also be prepared ahead and reheated when ready to assemble.

Reheating:

Reheat the grains, sweet potatoes, and black bean mixture in the microwave or on the stovetop until warmed through. Add fresh toppings just before serving.

Tanya's Top Tip

If you want to add a bit of crunch to these bowls, try adding fried onions or tortilla strips.

I hope you love these sweet potato bowls as much as we do. Looking for other recipes using sweet potatoes? Try these out:

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!

composed sweet potato bowl with sour cream drizzled on top
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Sweet Potato and Black Bean Bowl

These hearty, healthy, and flavor-packed sweet potato and black bean bowls are perfect for meal prep or a quick weeknight dinner. This recipe combines roasted sweet potatoes, a savory black bean mixture, and a base of your choice to create a bowl that’s as satisfying as it is nutritious.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: entree
Cuisine: American
Keyword: sweet potato black bean bowls
Servings: 4
Calories: 733kcal
Author: Tanya

Ingredients

For the Base

  • 1 ½ cups uncooked brown rice yields ~3 cups cooked

For the Roasted Sweet Potatoes

  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • ½ teaspoon table salt
  • ¼ teaspoon ground black pepper

For the Black Bean Mixture

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 poblano pepper seeds and stem removed, and chopped
  • 1 jalapeño pepper chopped (adjust for spice preference)
  • 15.5 oz can of black beans rinsed and drained
  • 10 oz can of diced tomatoes with green chilies drained
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • Salt and pepper to taste

Optional Toppings

  • 1 avocado sliced
  • ¼ cup sour cream or Greek yogurt
  • ¼ cup shredded Monterey Jack or cheddar cheese
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

Instructions

Cook the Base

  • Cook brown rice according to package instructions. Fluff and set aside.

Roast the Sweet Potatoes

  • Preheat oven to 425°F (218°C).
  • Toss diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until tender and lightly caramelized.
  • As an alternative, you can air fry sweet potatoes. Air fry at 400°F (200°C) for 12-15 minutes, shaking the basket halfway through to ensure even cooking.

Prepare the Black Bean Mixture

  • Heat olive oil in a skillet over medium heat. Sauté onion, garlic, poblano, and jalapeño peppers until softened, about 5 minutes.
  • Stir in black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Cook for another 5-7 minutes until heated through and flavors meld together.

Assemble the Bowls

  • Divide the cooked brown rice evenly among 4 bowls. Add a portion of roasted sweet potatoes. Top with the black bean mixture.
  • Garnish each bowl with sliced avocado, a dollop of sour cream or Greek yogurt, shredded cheese (if using), and fresh cilantro. Serve with lime if desired.

Video

Notes

If you want to change up the base, quinoa and farro are good options.

Nutrition

Calories: 733kcal | Carbohydrates: 116g | Protein: 21g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 15mg | Sodium: 716mg | Potassium: 1489mg | Fiber: 21g | Sugar: 9g | Vitamin A: 16652IU | Vitamin C: 45mg | Calcium: 201mg | Iron: 6mg

Irresistible Salmon Bowls with Creamy Remoulade Sauce

by 4 Comments

These Salmon Bowls are bursting with fresh flavors and are perfect for an easy, wholesome meal. Juicy, seasoned salmon is paired with fluffy rice, crisp greens, and a creamy remoulade sauce. With vibrant toppings, this dish is as nutritious as it is delicious.

salmon bowl on table with cooked salmon, rice, greens, topping and sauce in bowl

I’ve been on a bit of a bowl kick lately, and I couldn’t resist creating a recipe with one of my favorite fish: salmon. Inspired by my love of customizable meals, I wanted this bowl to stand out with a Southern twist.

For this recipe, I made air fryer salmon bites because they cook quickly, and the seasoning on the salmon is next level. I topped it with a remoulade sauce because it pairs well with seafood. I keep my toppings to a few, mainly avocado and fried onions, but you can make this bowl your own in so many ways.

If you're a fan of easy bowl recipes for meal prep, you must check out my jerk chicken bowl.

A Quick Look at The Ingredients

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

  • For the Salmon: Skinless Salmon fillets (cut into 1-inch cubes), olive oil, brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, ground cumin.
  • For the Remoulade: Mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, prepared horseradish, salt, pepper.
  • Bowl Base: White rice, mixed green salad.
  • Some Suggested Toppings: Crispy fried onions, avocado, sesame seeds, sliced green onions, edamame, pickled red onions.
salmon bowl base ingredients
toppings for salmon bowls

How to make Salmon Bowls

Prepare the Salmon Seasoning:

In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.

Cook the Rice:

Rinse the rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, fluff with a fork and set aside.

Prepare the Remoulade Sauce:

In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. If you prefer a thinner consistency, adjust with a little water or additional lemon juice. Season with salt and pepper to taste. Refrigerate until ready to use.

Cook the Salmon:

Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.

Arrange the salmon pieces in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked through and slightly crispy. Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.

salmon cooked in an air fryer basket

Assemble the Bowls:

  1. Divide the cooked rice among four bowls (~¾ cup per bowl).
  2. Top each with a generous handful of mixed greens (~1 cup per bowl).
  3. Add the cooked salmon bites on top.
  4. Sprinkle with crispy fried onions.
  5. Add toppings on the bowl.
  6. Drizzle each bowl with the remoulade sauce and garnish with sesame seeds and sliced green onions.
salmon bowl assembled with no sauce on top

Make Ahead and Storage

These bowls are perfect for making ahead but do best when stored separately. Here are a few tips on preparing the components ahead of time.

Make Ahead:

  • Remoulade Sauce: Prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator.
  • Rice: Cook the rice ahead of time and store it in the fridge for up to 3 days. Reheat before assembling the bowls.
  • Salmon: Season and cut the salmon in advance. Store it covered in the refrigerator for up to 24 hours before cooking.

Storage:

  • Assembled Bowls: Store in an airtight container in the refrigerator for up to 2 days. Keep the sauce and toppings separate for best results.
  • Reheating: Warm the salmon and rice in the microwave or oven. Add fresh toppings and sauce just before serving.
close up photo of salmon and greens in bowl

Tanya's Top Tips for Success

  • Use Fresh Salmon: For the best flavor, use high-quality, fresh salmon. I typically use Atlantic Salmon. If using frozen salmon, defrost first before proceeding with the recipe.
  • Meal Prep: Cook the rice and prepare the sauce ahead of time for quicker assembly.
  • Topping Options: Try adding sliced radishes, shredded carrots, or your favorite nuts for extra crunch.
  • I use homemade salmon seasoning and remoulade sauce in this recipe. If you are short on top, store-bought premade seasonings and sauces will also work.

I hope you love these salmon bowls 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!

salmon bowl on table with cooked salmon, rice, greens, topping and sauce in bowl
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5 from 2 votes

Easy Salmon Bowls

These Salmon Bowls are bursting with fresh flavors and are perfect for an easy, wholesome meal. Juicy, seasoned salmon is paired with fluffy rice, crisp greens, and a creamy remoulade sauce. With vibrant toppings, this dish is as nutritious as it is delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: entree
Cuisine: American
Keyword: salmon bowl recipe, salmon bowls
Servings: 4 people
Calories: 588kcal
Author: Tanya

Equipment

Ingredients

For the Salmon

  • 1.5 pounds fresh salmon fillets skin removed, cut into 1-inch cubes
  • 1 tablespoon olive oil

Salmon Seasoning

  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon coarse black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground mustard powder
  • ⅛ teaspoon ground cumin

For the Remoulade Sauce

  • ¼ cup mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 tablespoon sweet relish
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • ½ teaspoon paprika
  • ½ teaspoon Creole seasoning
  • ½ teaspoon prepared horseradish
  • Salt and pepper to taste

Optional Topping Ideas

  • 1 avocado peeled and sliced
  • 1 cup crispy fried onions
  • 2 tablespoons sesame seeds
  • 2 green onions sliced

Instructions

Prepare the Salmon Seasoning

  • In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.

Cook the Rice

  • Rinse the rice under cold water until the water runs clear.
  • Cook according to package instructions. Once cooked, fluff with a fork and set aside.

Prepare the Remoulade Sauce

  • In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. Adjust with a little water or lemon juice for a thinner consistency. Season with salt and pepper to taste. Refrigerate until ready to use.

Cook the Salmon

  • Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.
  • Preheat the air fryer to 400°F (204°C).
  • Arrange the salmon pieces in a single layer in the air fryer basket. Air fry for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked and slightly crispy.
  • Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.

Assemble the Bowls

  • Divide the cooked rice among four bowls (~¾ cup per bowl). Top each with a generous handful of mixed greens (~1 cup per bowl). Add the air-fried salmon bites on top. Sprinkle with crispy fried onions and add sliced avocado around the bowl. Drizzle with the remoulade sauce and garnish with sesame seeds and green onions.

Video

Notes

  • These bowls are customizable. You can substitute the white rice with brown rice, quinoa, or cauliflower rice for a different base. You can also adjust the toppings to any you prefer. 

Nutrition

Calories: 588kcal | Carbohydrates: 17g | Protein: 37g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 1499mg | Potassium: 1164mg | Fiber: 5g | Sugar: 5g | Vitamin A: 610IU | Vitamin C: 7mg | Calcium: 89mg | Iron: 3mg

French Fry Seasoning (DIY Seasoning Blend)

by Leave a Comment

This French fry seasoning is a simple yet flavorful blend that will elevate your fries to the next level. Whether you're making fries from scratch or sprucing up frozen ones, this seasoning mix is your go-to for a deliciously savory kick.

french fry seasoning in bowl with french fries on the side

I love a good, seasoned, hot French fry. This homemade seasoning blend is my go-to for sprinkling over French fries.

I'm no stranger to making homemade seasoning blends. From burger seasoning to jerk seasoning and even an all-purpose seasoning, having a quick grab-and-go homemade blend to season food is a must.

I tweaked around with this homemade french fry seasoning until I landed on a combo of flavors that rival my favorite fast food places. This combo is well balanced and seasons potatoes ideally. I keep it prepped and ready in my seasoning cabinet.

A Quick Look at the Ingredients

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

Salt, paprika, onion powder, garlic powder, granulated white sugar, chili powder, black pepper, and dried basil.

all the spices for french fry seasoning on a plate

How to Make Homemade French Fry Seasoning

This recipe is as easy and adding all the ingredients to a bowl, and whisking to combine.

Store the mixture in an airtight container and sprinkle over your hot and fresh french fries when ready to serve.

seasoned french fries on plate with ketchup

How much Seasoning Should I Use

Start with 1 tablespoon of seasoning per 1 pound of fries, then adjust to taste. For smaller or larger batches, scale the seasoning accordingly.

Make Ahead and Storage Instructions

This French fry seasoning is perfect for making ahead. Once mixed, it can be stored in an airtight container in a cool, dark place for up to 6 months.

Be sure to shake the jar a little before each use to ensure the spices are evenly distributed.

Tanya's Top Tip

Use fresh, high-quality spices for the best flavor impact. Spices lose their potency over time, so check the expiration dates and replace any that smell faint or lack their usual vibrant aroma. Fresh spices will elevate your seasoning, making your fries irresistible!

Ways to Use French Fry Seasoning

While it’s obviously amazing on fries, this seasoning is versatile! Here are some other ways to use it:

  • Roasted Vegetables: Toss veggies like potatoes, carrots, or zucchini with olive oil and this seasoning before roasting.
  • Popcorn: Sprinkle on freshly popped popcorn for a savory snack.
  • Chicken Tenders: Use it as a rub for baked or fried chicken tenders.
  • Potato Wedges: Coat thick-cut potato wedges for a bolder flavor.
french fry seasoning in bowl with spoon mxing it up

How to Make My Seasoning Stick to the Fries

Your best bet to make your seasoning stick to the fries is to toss the fries in the seasoning while they are hot. I like to grab a big bowl, add my hot fries, sprinkle my seasoning over the top, and then toss. This ensures all my fries are covered with seasoning.

I hope you like this french fry seasoning as much as we do. Let me know in the comments if you gave this recipe a try or if you have your own favorite seasoning blend. Happy cooking!

french fry seasoning in bowl with french fries on the side
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French Fry Seasoning

This French fry seasoning is a simple yet flavorful blend that will elevate your fries to the next level. Whether you're making fries from scratch or sprucing up frozen ones, this seasoning mix is your go-to for a deliciously savory kick.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: french fry seasoning
Servings: 12 people
Calories: 5kcal
Author: Tanya

Ingredients

Instructions

  • In a small bowl, combine the kosher salt, paprika, onion powder, garlic powder, sugar, chili powder, black pepper, and dried basil.
  • Mix thoroughly until all the ingredients are evenly combined. Sprinkle over cooked fries and enjoy.

Notes

  • Store in an airtight container or spice jar for up to 6 months.
  • To use, sprinkle 1 Tablespoon of seasoning over 1 pound of hot French fries (baked, fried, or air-fried) for best results. Adjust to taste.

Nutrition

Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 585mg | Potassium: 20mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 194IU | Vitamin C: 0.1mg | Calcium: 4mg | Iron: 0.2mg

Easy Jerk Chicken Bowls: A Burst of Caribbean Flavor

by 3 Comments

These Jerk Chicken Bowls are bursting with bold Caribbean flavors and are perfect for a quick, delicious lunch or dinner. They’re packed with juicy jerk chicken, fluffy rice, and fresh, vibrant toppings that bring it all together.

jerk chicken, rice, coleslaw, plantains in bowl to make a jerk chicken bowl

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

I'm a huge fan of meal prep when the recipe is flavorful and easy to, well...prep. These jerk chicken bowls are just that. These bowls are perfect for when you want a satisfying, vibrant meal that’s ready to go when you are.

Packed with bold Caribbean spices, juicy chicken, and colorful toppings, they make an ideal option for busy weeknights or grab-and-go lunches. Plus, they’re customizable to suit your taste and dietary preferences, making them a household favorite you’ll want to make again and again.

For this recipe, I stuck to traditional Jamaican recipes I grew up eating to make up the bowl. The bowl comes with a base of rice and peas, and is topped with jerk chicken, Jamaican coleslaw, and plantain.

A Quick Look at the Ingredients

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

  • Jerk Chicken: Chicken thighs, jerk marinade or jerk wet seasoning, olive oil.
  • Jerk BBQ Sauce: Ketchup, apple cider vinegar, jerk wet paste, liquid smoke.
  • Rice and Peas: Rice, coconut milk, kidney beans, water, spices, green onions, thyme, Scotch bonnet pepper (or any other hot pepper, like habanero or jalapeño).
  • Cabbage Coleslaw: Green cabbage, carrot, mayonnaise, brown sugar, apple cider vinegar, and allspice.
  • Fried Plantains: Frozen plantains or ripe fresh plantains.
all the ingredients for a jerk chicken bowl laid out on table with labels

How to make Jerk Chicken Bowls

Rub the chicken with jerk seasoning. Cover and marinate for at least 30 minutes.

While the chicken is marinating, make the coleslaw. Shred cabbage and carrot. In a medium bowl, whisk together mayonnaise, lime juice, apple cider vinegar, brown sugar, and allspice until smooth. Add the shredded green cabbage and shredded carrot.

Mix until well combined—season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the meal.

chicken in marinade
coleslaw in glass bowl

In a small saucepan, combine ketchup, apple cider vinegar, jerk seasoning wet paste, and liquid smoke. Heat on low, stirring occasionally, until combined and slightly thickened. You can also whisk these ingredients together and place them in the microwave for 15-30 seconds.

Rinse the rice under cold water until the water runs clear. Combine coconut milk, water, an kidney beans in a pot. Stir and bring to a boil. Stir in the rinsed rice. Place the green onions, thyme, and whole hot pepper in the pot.

Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Remove from heat and sit for 5 minutes before fluffing with a fork.

cooked rice and peas in pot
cooked plantains in air fryer basket

I choose to make frozen plantains in the air fryer for this quick bowl. Preheat the air fryer to 380° degrees Fahrenheit (193.33°C). Place the frozen plantains in the basket in a single layer and air fry for 12 minutes, flipping halfway through, until golden and heated.

Pan-sear the marinated jerk chicken thighs in a large skillet over medium-high heat; 5-7 minutes per side, depending on thickness. Remove from heat and chop into pieces.

chicken thighs seared in skillet
chopped jerk chicken on cutting board

Then, assemble the Bowls. Here's How I do it:

  1. Layer the rice and peas in a bowl.
  2. Top with jerk chicken and drizzle with jerk BBQ sauce.
  3. Add a scoop of coleslaw on the side.
  4. Place the fried plantains next to the coleslaw or as a garnish.
jerk chicken bowls. jerk chicken, rice, plantains, and jerk bbq sauce

Make Ahead and Storage Instructions

Make Ahead:

  • Chicken: Marinate the chicken up to 24 hours in advance. Once cooked, cooked chicken can be refrigerated for 3-4 days.
  • Rice and Beans: Cook these components ahead of time and store them separately in airtight containers.
  • Coleslaw: Prepare ahead of time and refrigerate for up to 5 days.

Storage:

  • Store leftover components in separate airtight containers for up to 4 days. I like to store the rice, chicken, and plantains in one bowl and cold toppings, like coleslaw, separately.
  • Assemble bowls just before serving to keep everything fresh and vibrant.
  • You can freeze components of these Jerk Chicken Bowls for convenience, but it's best to freeze them separately to maintain the best texture and flavor.

Reheating Tips:

  • Reheat the chicken and rice in the microwave or on the stovetop until warmed through.
  • Add cold toppings, like coleslaw, after reheating.

Recipe Variations

  • Low Carb: Use cauliflower rice or shredded lettuce as the base.
  • Vegetarian: Swap the chicken for roasted sweet potatoes or jerk-marinated tofu.
  • Extra Heat: Add sliced hot peppers or a drizzle of hot sauce to your bowl.
  • Different Bases and Toppings: Feel free to use other toppings. Some popular choices are pineapple salsa, coconut rice, and black beans rather than rice and peas. You can also sub with brown rice.
jerk chicken bowl on table

Tanya's Top Tips for making these Bowls Easily

  • Mise en place, or gather all your ingredients before you start cooking. It’ll make the process smoother and ensure you don’t forget any key components. Chop veggies, measure spices, and prep your protein in advance.
  • If you have time, marinate the jerk chicken overnight to enhance the flavors.
  • Frozen plantains are a great time-saver. Reheat them as per the package instructions and enjoy deliciously sweet and caramelized sides without the extra work.
  • I love storing these bowls in cute meal prep container bowls.

I hope you love these jerk chicken bowls 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!

jerk chicken, rice, coleslaw, plantains in bowl to make a jerk chicken bowl
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Jerk Chicken Bowls

These Jerk Chicken Bowls are bursting with bold Caribbean flavors and are perfect for a quick, delicious lunch or dinner. They’re packed with juicy jerk chicken, fluffy rice, and fresh, vibrant toppings that bring it all together.
Prep Time40 minutes
Cook Time35 minutes
Total Time1 hour 15 minutes
Course: entree
Cuisine: Caribbean
Keyword: jerk chicken and rice bowls, jerk chicken bowls
Servings: 4
Calories: 815kcal
Author: Tanya

Equipment

Ingredients

For the Jerk Chicken

  • 1 pound chicken thighs boneless, and skinless
  • 1 Tablespoon jerk wet seasoning store-bought or homemade
  • 2 tablespoons olive oil

For the Coleslaw

  • ¼ cup mayonnaise
  • ½ Tablespoon brown sugar
  • 2 teaspoons lime juice
  • 1 teaspoon apple cider vinegar
  • 2 cups shredded green cabbage
  • ½ cup shredded carrot
  • ¼ teaspoon ground allspice
  • salt and pepper to taste

For the Jerk BBQ Sauce

For the Rice and Peas

  • 2 cups long grain white rice rinsed
  • 1 13.5 oz can unsweetened coconut milk
  • 1 15.5 oz can kidney beans undrained
  • 1 cup water
  • 2 teaspoons kosher salt
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground black pepper
  • 3 green onions
  • 2 sprigs fresh thyme
  • 1 Scotch bonnet pepper

For the Fried Plantains

  • 8 frozen plantains pieces

Instructions

  • Rub the chicken with jerk seasoning. Cover and marinate for at least 30 minutes.

Make the Coleslaw

  • While the chicken is marinating, make the coleslaw. In a medium bowl, whisk together mayonnaise, brown sugar, lime juice, apple cider vinegar, and allspice until smooth. Add the shredded green cabbage and shredded carrot. Mix until well combined—season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the meal.

Make the Jerk BBQ Sauce

  • In a small saucepan, combine ketchup, apple cider vinegar, jerk seasoning wet paste, and liquid smoke. Heat on low, stirring occasionally, until combined and slightly thickened. You can also whisk these ingredients together and place them in the microwave for 15-30 seconds.

Cook the Rice and Peas

  • Combine coconut milk, water, an kidney beans in a pot. Stir and bring to a boil. Stir in the rinsed rice. Place the green onions, thyme, and whole hot pepper in the pot.
  • Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Remove from heat and sit for 5 minutes before fluffing with a fork.

Make the the Plantains

  • Air Fryer Method: Preheat the air fryer to 380° degrees Fahrenheit (193.33°C). Place the frozen plantains in the basket in a single layer and air fry for 12 minutes, flipping halfway through, until golden and heated.
  • Skillet Method: Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the plantains until golden brown on each side. Drain on paper towels.

Cook the Chicken

  • Pan-sear the marinated jerk chicken thighs in a large skillet over medium-high heat; 5-7 minutes per side, depending on thickness. Remove from heat and chop into pieces.

Assemble the Bowls

  • Layer the rice and peas in a bowl., top with jerk chicken and drizzle with jerk BBQ sauce., Add coleslaw and plantains. Serve and enjoy.

Video

Notes

Nutrition

Calories: 815kcal | Carbohydrates: 101g | Protein: 24g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 100mg | Sodium: 1535mg | Potassium: 771mg | Fiber: 5g | Sugar: 15g | Vitamin A: 4699IU | Vitamin C: 30mg | Calcium: 86mg | Iron: 3mg

Salisbury Steak with Mushroom Gravy

by 15 Comments

Hearty and comforting, this Salisbury steak recipe is so delicious! Beef patties are cooked in a rich mushroom gravy for a delicious dinner the whole family will love!

salisbury steak with gravy with parsley on top

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

I'm a huge fan of comfort food and nothing says comfort more than well-seasoned ground beef patties covered in a delicious gravy. This made from scratch Salisbury steak recipe doesn't use any gravy packets because I don't like them.

It's pretty easy to make your own gravy when it comes to this recipe and all you need are a few ingredients.

Be sure to try my Sous Vide Filet Mignon and Air Fryer Steak too!

A Quick Look at the Ingredients

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

  • Patties: Ground beef, breadcrumbs, grated onion, beef broth, Dijon mustard, egg, Worcestershire sauce, salt, black pepper, garlic powder.
  • Mushroom Gravy: Butter, sliced yellow onion, garlic, mushrooms, flour, beef broth.

The Necessary Tools for Cooking

  • Large skillet or sauté pan
  • Small and Large mixing bowls
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Plate (for setting patties aside)
  • Cooking thermometer (optional, to check doneness)

How to make Salisbury steak with mushroom gravy

Gather your ingredients.

ingredients for salisbury steak on table with labels of each ingredient

Grate a quarter of your onion and slice the rest of the onion.

Combine breadcrumbs, grated onion, and beef broth in a bowl.

In a large bowl, add ground beef, soaked breadcrumbs, dijon mustard, egg, Worcestershire sauce, salt, black pepper, and garlic powder to the large bowl. Mix with hands until incorporated.

Form the beef mix into patties.

breadcrumb mixture in bowl
beef patties on cutting board

Heat oil in a 12-inch skillet over medium-high heat. Add patties and brown on each side for about 3 minutes per side. Remove patties from the skillet and set aside.

meat patties browned in large skillet

Reduce heat to medium and add butter to the pan. Once butter has melted, add yellow onion to the skillet and saute for about 3 minutes, until softened. Add garlic and cook for a minute more. Add mushrooms and cook for an additional 5 minutes, until mushrooms have softened.

Sprinkle it with flour and stir for 1-2 minutes. Whisk in beef broth.

Return patties to gravy and allow to cook in gravy for 8-10 minutes, until cooked through and gravy has thickened a little. Serve and enjoy. Garnish with parsley if you want a pop of color.

mushrooms and onions sauteed in skillet
beef patties in mushroom gravy

Can you make it ahead of time?

The beef patties can be made ahead of time and kept covered in the fridge for 2 to 3 days until you are ready to cook. If you have any leftovers, they will keep well for 4 days and the Salisbury steaks and mushroom gravy can be reheated in a skillet on the stovetop till heated through.

You can also cook the patties ahead of time and they will keep for up to 4 days, then, make the mushroom gravy when you are ready and add in the patties to warm through.

What's the best beef to use?

You can use ground beef or chuck in this recipe. I prefer to use a 85% lean/15% fat ground beef rather than lean. The higher fat content helps to keep the patties nice and juicy and adds a ton of flavor. You can use lean ground beef, but they will be slightly drier. You could also use another fatty meat like ground lamb if you like.

salisbury steaks in skillet with gravy

What do you serve it with?

This dish is great to serve with your favorite veggie and potato sides. It's great with rice, mashed sweet potatoes, and/or broccoli, or try it with any of these other favorites:

A salisbury steak topped with mushroom gravy on a white plate.

Tanya's Notes and Tips

  • I use one yellow onion in this recipe. Cut off a quarter to grate into the patties and slice the rest.
  • I prefer to use 85% lean/15% fat ground beef in this recipe. I find this ratio creates delicious tender steaks.
  • Don't overwork the beef mixture. The ingredients should be combined, but over-mixing can lead to chewy patties.
  • You can make this recipe gluten-free using GF breadcrumbs and 1:1 flour.

More Steak Recipes

If you love mushrooms, try this amazing mushroom sauce recipe.

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!

salisbury steak with gravy with parsley on top
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4.89 from 9 votes

Salisbury Steak with Mushroom Gravy

Hearty and comforting, this Salisbury steak recipe is so delicious! Beef patties are cooked in a rich and tasty mushroom gravy for a yummy dinner the whole family will love!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: how to make salisbury steak, one pan salisbury steak, salisbury steak in gravy
Servings: 6 people
Calories: 343kcal
Author: Tanya

Equipment

Ingredients

  • ¼ cup Italian breadcrumbs
  • 2 Tablespoons grated onion
  • 2 Tablespoons beef broth
  • 1 pound ground beef
  • 1 Tablespoon dijon mustard
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 Tablespoons olive oil

Mushroom Gravy

  • 4 Tablespoon unsalted butter
  • 1 yellow onion sliced
  • 8 oz baby bella mushrooms sliced
  • 2 garlic cloves chopped
  • 2 Tablespoon All-purpose flour
  • 2 cups beef broth
  • parsley optional for garnish

Instructions

Make the steaks

  • Combine breadcrumbs, grated onion, and beef broth in a bowl and set aside.
  • In a large bowl, add ground beef, soaked breadcrumbs, dijon mustard, egg, Worcestershire sauce, salt, black pepper, and garlic powder to the large bowl. Mix with hands until incorporated and then form into patties.
  • Heat oil in a 12-inch skillet over medium-high heat. Add patties and brown on each side, for about 3 minutes per side. Remove patties from the skillet and set aside.

Make the Gravy

  • Reduce heat to medium and add butter to the pan. Once butter has melted, add yellow onion to the skillet and saute for about 3 minutes, until softened. Add garlic and cook for a minute more. Add mushrooms and cook for an additional 5 minutes, until mushrooms have softened. Sprinkle it with flour and stir for 1-2 minutes. Whisk in beef broth.
  • Return patties to gravy and allow to cook in gravy for 8-10 minutes, until cooked through and gravy has thickened a little. Serve and enjoy.

Video

Notes

  • I use one yellow onion in this recipe. I cut a quarter to grate into the patties and slice the rest.
  • I prefer to use 85% lean/15% fat ground beef in this recipe. I find this ratio creates delicious tender steaks. You can also use ground chuck.
  • Don't overwork the beef mixture. The ingredients should be combined, but over-mixing can lead to chewy patties.
  • You can make this recipe gluten-free using GF breadcrumbs and 1:1 flour.

Nutrition

Calories: 343kcal | Carbohydrates: 10g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 908mg | Potassium: 490mg | Fiber: 1g | Sugar: 3g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 3mg

This post was originally published on July 14, 2021. It has been updated with new photos and information.

What Fruits and Vegetables are in Season in January

by Leave a Comment

If you're looking to eat seasonally in January, plenty of options are available. Fruits and vegetables such as apples, carrots, oranges, lemons, grapefruits, kale, spinach, and sweet potatoes are all in season.

photo of collage of fruits and vegetables that states what's in season in January

Happy New Year! With this New Year, I wanted to create more helpful guides on the site. This new series of produce guides will highlight seasonal produce. 

Why eat in-season produce

Eating fruits and vegetables in season is a great way to get the most out of your food. In-season produce is often fresher, tastier, and more affordable than out-of-season options. Eating in-season produce also helps reduce your environmental footprint, eliminating the need to transport produce from faraway locations.

Additionally, fruits and vegetables in season are more likely to be locally grown and harvested at the peak of their freshness. You'll find many of these options at your local farmer's market. Eating in-season produce is a healthier option that you can feel good about!

What’s in season depends on the locality. To best understand what fruits and vegetables are in season in your area, I suggest checking out a national seasonal food guide and looking for your particular area. 

I currently live in North Carolina, so I look for seasonality in my state. This guide will help you decide which fruits and vegetables are available during the winter months. Continue reading to learn more about January in-season produce.

Fruits in season in January

Citrus

January is a great time to find citrus fruits like oranges and grapefruits in season. Oranges, grapefruits, lemons, limes, and even tangerines are typically in season during this time of year.

There is no need to limit yourself to just fruit and juice; citrus fruits can be used to create extraordinary recipes too! Whether you choose a citrus cobbler or tart, citrus marinated meat dish or a citrus-infused soup, it pays to take advantage of what's in season and impress your family with delicious citrus fruit recipes.

You’ll love this beet and orange salad recipe for a salad option. For an entree, these air fryer lemon pepper chicken thighs are delicious. And if dessert is your thing, this grapefruit cake or these lemon crinkle cookies will be more your speed.

Fresh lemons, salt and pepper.

Apples

January is also a great time to enjoy apples, with several varieties being in season. Apples are a classic favorite for snacking and baking and are nutritious and full of fiber. Biting into a fresh apple can bring out the flavor and texture of this delicious fruit. 

Apples can be used in sweet and savory recipes, making them a versatile option for meal planning. Many apple varieties are available this time of year, so don't be afraid to try something new!

Whether you slice them for use in salads or bake them into a pie or crisp, apples are sure to bring a welcome sweetness and crunch to your winter meals. Enjoy the flavor of apples this season, and make sure to add this classic favorite to your grocery list!

Try these southern fried apples or air fryer-baked apples. 

Pan with fried apples and a closeup of the apples on a wooden spoon and whole green apples set alongside

Vegetables in season in January

Root Vegetables

January is a great month to take advantage of root vegetables, as many root crops are coming into season. Such root crops include carrots, turnips, and celery root. Not only are root vegetables delicious to eat on their own, but they can also be included in various recipes for extra flavor and texture.

Soups and casseroles often include root vegetables to add flavor and the natural sweetness from the root vegetable helps to add a nice balance of flavors. In addition to being flavorful, root vegetables can provide essential vitamins and nutrients to help keep your diet balanced.

Carrots

January is a great time to enjoy carrots, as they are in season during this month. Carrots are one of the most popular vegetables and can be used in both savory dishes and desserts.

Not only do carrots taste delicious, but they also provide essential vitamins and minerals for our bodies. Roasted carrots make an excellent side dish when combined with other vegetables and seasonings, while raw carrots can be added to salads to give them a crunchy texture.

Carrots are also great for baking, as they provide a natural sweetness that is sure to please any sweet tooth.

Try these air fryer carrots or this delicious carrot juice recipe. If you're looking for comforting recipes, try this creamy carrot and lentil soup.

carrots in air fryer basket

Sweet potatoes

Sweet potatoes are an excellent source of fiber and vitamins, making them a nutritious addition to any meal. Sweet potatoes can be used for savory dishes such as casseroles or roasted vegetables or for sweeter dishes such as pies and bread. Sweet potatoes can also be mashed for a creamy side dish or made into fries for a tasty snack.

We have a ton of delicious sweet potato recipes on the blog. You could start with this delicious sweet potato salad or, for a more indulgent recipe, these candied sweet potatoes.

Rutabaga

January is a great time to enjoy rutabagas, as they are in season during this month. Rutabagas are an excellent source of vitamins and minerals, making them a nutritious addition to any meal. Rutabagas can be used for soups and stews or even roasted and mashed for a delicious side dish.

Try this easy and delicious roasted rutabaga recipe.

Leafy Greens

January is a great time to enjoy leafy greens, as many types, such as kale, spinach, and collard greens are in season. Leafy greens are an excellent source of vitamins and minerals, making them a nutritious addition to any meal. Leafy greens can be used in salads, soups, stir-fries and even smoothies.

Leafy greens can be enjoyed raw or cooked. For raw options, try this delicious kale salad that is covered in a sweet and tangy vinaigrette. You can't go wrong with this classic collard greens recipe for cooked options.

Leafy greens pair well with protein dishes and can be a part of a bigger meal. Try our spinach-stuffed chicken or this salmon wellington for entrees with greens as an ingredient.

Aromatic Vegetables

Leeks are in season during the month of January. Leeks are a type of aromatic vegetable that add flavor and texture to dishes. they can be used in soups, stews, salads and more. their mild onion-like flavor makes them a great addition to any meal.

I love to add leeks to pickled recipes, like this pickled shrimp recipe.

Legumes

Although these are available year-round, January is a great time to enjoy legumes, as many types such as lentils, chickpeas and beans, are in season. Legumes can give dishes extra flavor and texture while providing essential vitamins and minerals.

Lentils are often used in soups and stews for added protein, while beans can be used to make flavorful dips or veggie burgers. Chickpeas are great for salads, curries, and even smoothies.

Try this quick and delicious snack of crunchy air fryer chickpeas. And if you're looking for a comforting soup, you'll love this lentil soup with sausage. For bean options, this black-eyed peas salad is a family favorite.

Black eyed pea salad on a spoon.

As always, I hope you found this produce guide helpful. For other similar guides, check out my how-to-store fresh herbs guide.

Shrimp Cocktail (Easy and Delicious)

by 2 Comments

This delicious shrimp cocktail is a great appetizer to serve up for Thanksgiving, Christmas, and New Year's Eve. Quick and easy to cook, the shrimp are perfectly seasoned and can be made beforehand.

Shrimp cocktail granished with wedges of lemons.

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

I love to serve up a lighter appetizer before the main event on Thanksgiving and Christmas, and this shrimp cocktail is a classic for a reason!

This is a great finger food you can serve while the rest of the dinner is cooked to keep friends and family entertained.

The shrimp are cooked with herbs and spices and come out perfectly juicy and succulent. Serve them with some cocktail sauce and lemon wedges, and you are good to go!

A Quick Look at the Ingredients

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

  • Shrimp: Jumbo raw shrimp (peeled, deveined, tail-on) (The star of the dish, prepared for a tender and flavorful bite.)
  • Cooking Liquid (Flavor Builders): Water, salt, black peppercorns, lemon (halved), parsley (Infuses the shrimp with subtle layers of seasoning during cooking.)
  • Serving: Cocktail sauce (A tangy and spicy dip to complement the shrimp.)

Gather these Tools

  • Large pot
  • Slotted spoon
  • Mixing bowl (for serving or dipping sauce)
  • Measuring spoons
  • Knife and cutting board (for the lemon)

How to make shrimp cocktail

Bring water, salt, black peppercorns, lemon, and parsley to boil in a large stockpot. Allow to boil for about 10 minutes.

Shrimp cooking in a pot of water with lemon and herbs.

Add shrimp and cook for 3-5 minutes, until the shrimp is pink. Remove shrimp and place in a bowl of cold ice water. I use a spider strainer to get them out.

Cooked shrimp in a glass bowl.

Remove shrimp from water, pat dry, and serve with cocktail sauce. Enjoy 🙂

Cooked shrimp and cocktail sauce on a plate.

Do you have to keep the tails on the shrimp?

I much prefer to keep the tails on the shrimp for this appetizer. They add more flavor to the shrimp and are easier to pick up and dip in your sauce.

Can you make it ahead of time?

This is a great make-ahead appetizer! Once the shrimp have cooled in the iced water, pat them dry and transfer them to a covered bowl, and keep them in the fridge. They will keep well for 3 to 4 days, but I prefer to serve them within 24 hours.

Can you use frozen shrimp?

I prefer fresh shrimp for this recipe, but you can use frozen if that's what you have.

You can either defrost the shrimp before cooking, or you can add them right to the pot frozen. Frozen shrimp will take longer to cook, about 5 to 6 minutes. If you are using frozen shrimp, make sure that they are shelled and deveined before adding them to the pot.

Close up of cooked shrimp served with cocktail sauce and a lemon wedge.

Tanya's Top Tips

  • Take care not to overcook the shrimp. They are quick to cook, and as soon as they turn an opaque pink color, take them out of the pot. Overcooking can cause them to get tough.
  • Be sure to plunge the cooked shrimp into ice water when ready. This will stop them from cooking so they stay nice and juicy and don't get chewy.
  • Great to serve as part of a shrimp cocktail appetizer, these shrimp are also great served on a bed of salad for a sit-down course.
  • If you can't find jumbo shrimp, large or extra-large shrimp work great, too.

I hope you love this shrimp cocktail recipe as much as we do. Looking for more appetizers, check out the ones below.

More Easy Appetizers

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!

Shrimp cocktail granished with wedges of lemons.
Print Recipe
5 from 1 vote

Shrimp Cocktail

This delicious shrimp cocktail is a great appetizer to serve up for Thanksgiving, Christmas and New Year's Eve. Quick and easy to cook, the shrimp are perfectly seasoned and can be made ahead of time.
Prep Time2 minutes
Cook Time15 minutes
Total Time17 minutes
Course: Appetizer
Cuisine: American
Keyword: easy shrimp appetizer, how to make shrimp cocktail
Servings: 4 servings
Calories: 128kcal
Author: Tanya

Ingredients

  • 12 cups water
  • 1 Tablespoon salt
  • 1 Tablespoon black peppercorns
  • 1 lemon cut in half
  • 1 handful parsley
  • 16 oz jumbo raw shrimp peeled, deveined, tail-on
  • cocktail sauce to serve

Instructions

  • Bring water, salt, black peppercorns, lemon, and parsley to boil in a large stockpot. Allow to boil for about 10 minutes.
  • Add shrimp and cook for 3-5 minutes, until the shrimp is pink. Remove shrimp and place in a bowl of cold ice water.
  • Remove shrimp from water, pat dry, and serve with cocktail sauce. Enjoy 🙂

Notes

  • Take care not to overcook the shrimp. They are quick to cook and as soon as they turn an opaque pink color take them out of the pot. Overcooking can cause them to get tough.
  • Be sure to plunge the cooked shrimp into ice water when they are ready. This will stop them from cooking so that they stay nice and juicy and don't get chewy.
  • Great to serve as part of a shrimp cocktail appetizer, these shrimp are also great served on a bed of salad for a sit down course.

Nutrition

Calories: 128kcal | Carbohydrates: 4g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2663mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 22mg | Calcium: 207mg | Iron: 3mg

This post was originally published on November 19, 2020. It has been updated with new information.

Steamed Fish Recipe (Jamaican Style)

by 4 Comments

This Steamed Fish Recipe is bursting with flavor and perfect for a quick and satisfying weeknight meal. Made with whole fish and paired with a medley of vibrant vegetables, it’s served with a rich, flavorful broth that takes this dish to the next level.

steamed fish covered in vegetables on white platter plate

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

Fish has always been a staple in my home, appearing on our dinner table at least twice a week. Growing up near the beach, my Dad would bring home fresh fish regularly—a tradition I didn’t fully appreciate as a child but cherish deeply now.

This Jamaican-inspired steamed fish is a nod to my parents’ cooking but with a few of my personal touches. I use my homemade fish seasoning to season the fish and vegetables before steaming them with some vegetable broth. The fish becomes tender, and the dish is full of flavor. 

You'll notice that I don't use a steamer or bamboo basket to steam the fish. For this method, the fish is steamed in a sauté pan using the vegetables as a base and vegetable broth as the steaming liquid. 

Do you love fish as much as I do? Check out my Oven-Baked Fish recipe or my Jamaican Escovitch Fish for other easy and tasty options.

The Ingredients I Use for this Recipe

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

For the Fish

  • 2 whole snapper fish (1.5-2 pounds), cleaned and scored for even cooking. You can also use other kinds of fish, like tilapia, sea bass, cod, or grouper. These options work well for steaming because they have firm, flaky flesh that absorbs flavors beautifully without falling apart during cooking.
  • Fish seasoning: Adds robust flavor to the fish. You can use store-bought or homemade.
  • Lime juice: Essential for cleaning the fish.

The Vegetables and Aromatics

  • Vegetables: Onions, tomatoes, carrots, bell peppers, and okra create a vibrant, healthy base.
  • Garlic and scallions: Add depth to the dish with their aromatic flavors.
  • Fresh thyme and scotch bonnet pepper: Bring authentic Jamaican flavors, with the pepper adding optional heat. If you can't find a scotch bonnet, habanero and jalapeño are good substitutes.

Steaming Liquid

  • Vegetable stock: Serves as the flavorful base for steaming.
  • Butter: Adds richness to the broth. You can use unsalted or salted.
ingredients for steamed fish on table

Tools Needed

  • Sauté Pan with Lid: Ideal for steaming fish and vegetables evenly, thanks to its tall sides and wide base. You can also use a large skillet if you don't have a sauté pan.
  • Sharp Knife: Perfect for scoring the fish and prepping vegetables.
  • Cutting Board: A sturdy surface for slicing and chopping ingredients.
  • Fish Spatula or Tongs: To handle the fish gently without breaking it apart.
  • Wooden Spoon or Silicone Spatula: To stir vegetables without damaging the pan.

How to make Steamed Fish

1. Steamed fish prep

Clean the fish thoroughly with lime juice and water, then pat dry. Score the fish by cutting shallow diagonal cuts on both sides of the fish.

Season the fish (inside and out) with fish seasoning. Let it marinate for 20 minutes to soak in the flavors.

seasoned whole red snapper filets before cooking

2. Set Up the Vegetables for Steaming

Heat olive oil in a large skillet over medium heat.

Add the sliced onions, carrots, bell pepper, garlic, green onions, and scotch bonnet pepper to the skillet. Sauté for about 1-2 minutes to release their flavors. Add the remaining fish seasoning to the vegetables and stir.

Pour in the vegetable stock and bring the mixture to a boil. Add the tomatoes, okra, thyme, and butter.

vegetables in saute pan with vegetable broth on bottom

3. Steam the Fish

Place the seasoned fish on top of the vegetable mixture. Spoon some of the hot liquid over the fish to keep it moist.

Cover the skillet tightly and steam over medium-low heat for 15-20 minutes (for whole fish) or 10-12 minutes (for fillets).

cooked steamed fish on top of vegetables

4. Serve and Enjoy

The fish is done when it flakes easily with a fork and the vegetables are tender. Serve the fish by spooning the broth and vegetables over the top.

Remove the skillet from the heat and serve.

Hint: Spoon some of the rich broth and softened vegetables over the fish for a beautiful presentation.

steamed fish in pan with cooked vegetables over top

Make-Ahead and Storage Options

While this dish is best served fresh to maintain the tender texture of the fish and the vibrancy of the vegetables, you can prepare some components ahead of time to save time:

Clean and Season the Fish:

Clean the fish with lime juice and water, pat it dry, and season it up to 24 hours in advance. Store the seasoned fish in an airtight container in the refrigerator.

Prep the Vegetables:

Slice and chop the vegetables (onions, carrots, tomatoes, bell peppers, etc.) ahead of time. Store them in separate airtight containers or zip-top bags in the refrigerator for up to 2 days.

Storage Instructions

Refrigerate: Cool fish to room temperature, store in an airtight container, and refrigerate for 3-4 days.

Reheat: Warm fish and broth in a skillet over medium-low heat to maintain texture.

Freeze (Not Ideal): If needed, freeze in a sealed container for up to 1 month. Thaw in the fridge and reheat gently.

steamed fish on white platter

The Best Fish for Steaming: Top Picks for Flavor and Texture

When it comes to steaming, choosing the right fish is key to getting tender, flaky, and flavorful results. Whole snapper is a top choice for its firm texture and ability to hold up during cooking, making it perfect for dishes like Jamaican steamed fish. Other great options include tilapia, sea bass, and cod—all mild, versatile, and ideal for absorbing the delicious flavors of your steaming liquid and seasonings.

For the best results, opt for fresh, high-quality fish, and don’t forget to clean and score it for even cooking!

Sides to Complete Your Steamed Fish Meal

Serve your steamed fish with some classic sides to round out the meal. Rice and peas make the perfect hearty base, while callaloo adds a boost of greens. And don’t forget the green banana and boiled dumplings—they’re just right for soaking up all that flavorful broth!

Tanya's Top Tip

To keep your vegetables vibrant and delicious, add delicate ones like okra and tomatoes later in the cooking process. This prevents them from becoming too soft or mushy, ensuring they retain their texture and flavor while complementing the tender steamed fish.

I hope you like this Jamaican steamed fish recipe as much as we do!

Looking for other recipes like this? Try these:

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!

steamed fish covered in vegetables on white platter plate
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Jamaican Steamed Fish Recipe

This Steamed Fish Recipe is bursting with flavor and perfect for a quick and satisfying weeknight meal. Made with whole fish and paired with a medley of vibrant vegetables, it’s served with a rich, flavorful broth that takes this dish to the next level.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: entree
Cuisine: Jamaican
Keyword: steamed fish, steamed fish recipe
Servings: 4
Calories: 617kcal
Author: Tanya

Ingredients

  • 2 whole snapper fish 1.5-2 pounds, cleaned and scored
  • 1 lime juiced (for cleaning and seasoning the fish)
  • 2 Tablespoons fish seasoning separated
  • 2 Tablespoons olive oil
  • 1 medium yellow onion sliced
  • 1 carrot thinly sliced
  • 1 bell pepper sliced
  • 2 green onions (scallions) chopped
  • 4 cloves garlic minced
  • 2 slices scotch bonnet pepper optional, for heat
  • 1 Roma tomato chopped
  • 6-8 whole okra pods trimmed
  • 1 cup vegetable stock
  • 4 sprigs fresh thyme
  • 2 Tablespoons unsalted butter

Instructions

  • Clean the fish with lime juice and water, then pat dry.
  • Season the fish (inside and out) with 1.5 Tablespoons fish seasoning. Let it marinate for 20 minutes.
  • Heat olive oil in a large skillet over medium heat. Add the sliced onions, carrots, bell pepper, green onion, garlic, and scotch bonnet pepper to the skillet. Sauté for about 1-2 minutes to release their flavors. Add the remaining fish seasoning to the vegetables and stir.
  • Pour in the vegetable stock and bring the mixture to a boil. Add the tomatoes, okra, thyme, and butter to the pan.
  • Place the seasoned fish on top of the vegetable mixture. Spoon some of the hot liquid over the fish to keep it moist.
  • Cover the pot tightly and steam over medium-low heat for 15-20 minutes.
  • The fish should flake easily with a fork and appear opaque, and the vegetables should be soft and tender.
  • Remove the skillet from the heat.
  • Serve with rice and peas, steamed callaloo, or boiled dumplings. Spoon some of the broth and softened vegetables over the fish.

Notes

  • You can replace whole fish with fish filets. For fish filets, reduce cooking time to 10-12 minutes for fillets.
  • Large fish will take longer to steam. Ensure the fish flakes easily with a fork. 

Nutrition

Calories: 617kcal | Carbohydrates: 13g | Protein: 94g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 541mg | Potassium: 2188mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4688IU | Vitamin C: 64mg | Calcium: 215mg | Iron: 2mg