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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 Harris

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 Harris

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 Harris

      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 15 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 6 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 Harris

      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 Harris

      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.

      by 30 Comments

      Air Fried Lobster Tail Recipe (Fast & Easy)

      This Air Fryer Lobster Tail Recipe is easy and delicious, and can be prepared quickly in your Air Fryer. It's also coated with a tasty garlic butter sauce and air-fried to perfection.

      lobster tail on plate

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

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

      When I first became obsessed with my Air Fryer a few years ago, a friend of mine suggested that I try cooking lobster tails in it. I was intrigued, yet cautious. Lobster tails aren’t cheap, and I wasn’t sure if it would work. 

      Traditionally, I was taught to boil lobster tails in water. The same with crab legs. But I gave it a try and I’m hooked. Now, any time I can find lobster tails on sale, I grab a few and we eat them for dinner. 

      Lobster is notoriously difficult to get right, and even the most experienced chef can end up with rubbery, overcooked seafood. That's why air fryer lobster tails are so good. You don't need any special skills or equipment, and you can have perfectly cooked lobster on your plate in just a few minutes.

      For this recipe, you will want to do the following:

      • Butterfly your lobster tail
      • Make garlic butter
      • Air Fry your lobster tail with butter on top
      • Have extra butter for dipping if you like

      A Quick Look at The Ingredients

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

      • Lobster tails - I prefer to find some that are medium-sized, about 5-6 ounces each. If they are frozen, defrost them.
      • Garlic butter mix - unsalted butter, minced garlic, salt, chives, and fresh lemon juice.

      How to cook lobster tail in the air fryer

      First, gather your ingredients and create your garlic butter mixture. I combine butter, minced garlic, freshly chopped chives, salt, and a squeeze of lemon juice and microwave until melted. You could also use this garlic butter mixture I use in this steak recipe. 

      garlic butter melted in a glass jar

      Then butterfly your lobster tails.

      Then, place the lobster tails in your air fryer and spread some garlic butter over them. Close the air fryer and cook at 380°F for 4 minutes. After 4 minutes, open the air fryer basket, add more butter on top, and cook for an additional 3 to 4 minutes.

      hand brushing garlic butter over lobster tails

      Serve and enjoy.

      How to Butterfly a Lobster Tail?

      The butterflying of lobsters is very easy, making the lobster meat easier to eat. It also looks pretty on a plate. The only tools you can use are sharp kitchen scissors and your hands.

      First, cut the top shell with sharp kitchen shears down the middle, being careful not to cut through the meat. Then, slide your finger under the shell to gently separate the lobster meat from the shell. Once the meat is separated from the shell, pull it through the slit you cut and rest it on top.

      If your lobster tail needs to be deveined, devein it at this time.

      step by step photo collage of how to butterlfy a lobster tail.


      Tanya's Top Tips

      • The size of your lobster tails will determine how long you need to cook them. At a minimum, they will need 6 minutes if they are on the smaller side, which is approximately 2 ounces. The ones pictured here took me the full 8 minutes to complete and weighed about 5 ounces each. 
      • Have fun with the butter topping. Feel free to use Cajun butter, jerk butter, or plain butter. You could even not use any butter at all. Butter is optional, just highly recommended.
      cooked lobster tails in air fryer basket

      I hope you enjoy these lobster tails as much as we do. I’m so thankful to have friends who give great ideas when it comes to Air Fryer cooking. 

      How to store

      To refrigerate:  Cooked lobster tails can be enjoyed hot or cold. Once cooked and cooled, place any leftover lobster tails in an airtight container in the refrigerator up to 3 days. If heating up, do so gently so that the lobster warms through without overcooking.

      To freeze: It is perfectly safe to freeze cooked lobster. Once cooked and cooled, wrap the whole tail, including the shell, in freezer-proof clingfilm and a layer of kitchen foil, and store for up to 3 months. Freezing the lobster tail in the shell will stop the meat from drying out.

      To reheat: Preheat your air fryer to 320°F and cook the lobster tail for approximately 3-4 minutes. This will help to preserve the lobster's flavor and moisture.

      What should I serve with these lobster tails?

      I enjoy serving these alongside a good steak, salad, or risotto. You can also prep these in the air fryer and add them to lobster mac and cheese.

      FAQs about Air-Fried Lobster Tails

      What's the best temperature to cook lobster tails in the air fryer?

      The optimal temperature for cooking lobster tails in an air fryer is 380°F. This will ensure that the lobster tail is cooked evenly and thoroughly. Additionally, cooking at this temperature helps preserve the lobster's natural flavor and moisture.

      How to cook frozen lobster tail in the air fryer?

      I recommend defrosting the lobster tails prior to cooking, butterflying, and deveining them. 

      How do I know when my lobster tail is done?

      Lobster meat is ready when it’s no longer transparent and has a white color. The lobster should feel slightly firm to the touch, and there should be no visible signs of pink or red. The best way to tell when your lobster tails are done is to use a meat thermometer. Insert the thermometer into the thickest part of the lobster tail and cook until the internal temperature reaches 135-140 degrees Fahrenheit. 

      Looking for more Seafood Recipes? Try these out:

      close up photo of lobster tail in air fryer basket

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

      cooked lobster tails on white plate with green beans in background
      Print Recipe
      4.78 from 18 votes

      Air Fried Lobster Tails Recipe (Fast & Easy)

      This easy and delicious lobster tail recipe is topped with a yummy garlic butter sauce and air fried to perfection. It’s such a quick and easy recipe.
      Prep Time5 minutes
      Cook Time8 minutes
      Total Time13 minutes
      Course: Main Course
      Cuisine: American
      Keyword: air fryer lobster tails, lobster tail recipe
      Servings: 2 people
      Calories: 108kcal
      Author: Tanya Harris

      Equipment

      Ingredients

      • 2 4-6 oz lobster tails
      • 2 Tablespoon unsalted butter melted
      • 1 Tablespoon minced garlic
      • 1 teaspoon salt
      • 1 teaspoon chopped chives
      • 1 teaspoon lemon juice

      Instructions

      • Prepare butter mixture by combining butter, garlic, salt, chives and lemon juice.
      • Butterfly lobster tails by cutting through the shell, removing the meat and resting it on top of the shell.
      • Place in Air Fryer basket and spread butter over top of lobster meat. Close Air Fryer basket and cook on 380 degrees Fahrenheit for 4 minutes.
      • Open Air fryer basket and and spread more butter on top, cook for an additional 2-4 minutes until done.

      Notes

      • Cook time will depend on the size of your lobster tails. A total of 6-8 minutes should work for most lobster tails. 
      • You can make as many lobster tails as will fit in your air fryer basket. 
      • For the oven, preheat it to broil and cook the lobster tails on a baking sheet for about 5-10 minutes.

      Nutrition

      Calories: 108kcal | Carbohydrates: 2g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 1169mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 372IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 0.1mg

      This post was originally published on 7/1/2019. It has been updated with new photos and additional helpful information.

      by 6 Comments

      Easy Brunswick Stew Recipe

      Warm your body and soul with this hearty and comforting Brunswick stew recipe. This tomato-based Southern stew is wonderfully flavorful, made with lots of fresh veggies, smoked meat, and a tangy barbecue sauce (BBQ).

      brunswick stew recipe in white bowl

      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 Brunswick stew recipe has been a family favorite for many years. Packed full of veggies and made with smoked pulled pork or chicken, this stew is not shy in the flavor department. Made with a tangy BBQ sauce, this is the perfect way to warm up after a long day.

      Made in one pot on the stovetop, this effortless meal is sure to please everyone. It's also a great way to utilize leftovers. I can't recall where I first had it, but I remember some of the best Brunswick stew came from a church fundraiser here in North Carolina. Whenever I want some, but they aren't serving it, I make it at home.

      Be sure to try my Instant Pot Chili and Hearty Vegetable Soup for more classic soup recipes.

      A spoon stirring the Brunswick stew in a pot.

      A Quick Look at The Ingredients

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

      • Leftover pulled pork or chicken - This is the classic protein found in Brunswick stew. I usually opt for pulled pork, but you can also use chicken if you prefer.
      • Vegetables - Onions, garlic, fire-roasted diced tomatoes, mixed vegetables, and frozen Lima beans.
      • Unsalted Butter - for sautéeing the vegetables. Use olive oil if you prefer.
      • Chicken stock - for liquid and flavor.
      • Vinegar-based BBQ Sauce - I would usually suggest a substitute, but not in this case. The vinegar-based sauce would be looser in this recipe and taste amazing with this stew. I would avoid thick or sweet BBQ sauces.
      • Granulated sugar - to balance the acidity in the BBQ sauce.

      Essential Tools

      • Large heavy-bottomed pot/Dutch oven
      • Wooden spoon or silicone spatula
      • Chef's knife
      • Cutting Board
      • Measuring cups and spoons
      • Ladle
      • Airtight containers or freezer-safe jars (for storing leftovers)

      How to make Brunswick stew

      Gather your ingredients.

      ingredients for the brunswick stew recipe

      Melt butter in a large pot over medium heat. Add the onion and garlic, and sauté until translucent, about 3-5 minutes.

      Softening the onion and garlic.

      Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.

      Rest of the stew ingredients added to the pot.

      Reduce the heat and simmer on medium-low for 30-40 minutes. Add salt and pepper to taste.

      Clos e up of the stew in a pot.

      Serve and enjoy your stew.

      Where does Brunswick stew come from?

      This is a traditional Southern stew that makes the most of what you have in your pantry. Traditionally made with small game, such as squirrel or rabbit, it's tomato-based and features beans and vegetables. I love it with leftover pulled pork, and chicken works great too. You can easily adapt the ingredients to suit what you have to hand. BBQ sauce makes this stew stand out from the crowd.

      Can you make it ahead of time?

      This is a great make-ahead stew that's also freezer-friendly. Once made, let it cool completely before transferring to an airtight container. It will keep well in the fridge for 4 days and in the freezer for up to 3 months. Thaw frozen stew in the refrigerator overnight before reheating.

      Reheat on the stovetop over medium heat, stirring until heated through.

      What do you serve it with?

      A big bowl of this Brunswick stew is so hearty and filling, but it's great served alongside other Southern favorites like:

      Brunswick stew on a ladle above the pot it was cooked in.

      Tanya's Notes and Tips

      • Your stew will taste similar to the BBQ sauce you choose to use. I prefer to use a homemade vinegar-based BBQ sauce, but any store brand will work just as well.
      • You can easily add different vegetables and beans to suit your taste and save yourself a shopping trip!
      • Stir the stew occasionally as it simmers so that it doesn't stick to the bottom of the pan.

      More Stews and Chilis

      Two bowls of Brunswick stew.
      Print Recipe
      4.86 from 7 votes

      Brunswick Stew

      Warm your body and soul with this hearty and comforting Brunswick stew recipe. This tomato based Southern stew is wonderfully flavorful, made with lots of fresh veggies, smoked meat and a tangy BBQ sau
      Prep Time10 minutes
      Cook Time45 minutes
      Total Time55 minutes
      Course: Main Course
      Cuisine: American
      Keyword: easy Brunswick stew recipe, how to make Brunswick stew, southern Brunswick stew
      Servings: 4 servings
      Calories: 681kcal
      Author: Tanya Harris

      Ingredients

      • 4 tablespoons unsalted butter
      • 1 yellow onion chopped
      • 4 cloves of garlic chopped
      • 14.5 oz can of fire-roasted diced tomatoes undrained
      • 1 cup mixed vegetables
      • 1 cup frozen lima beans
      • 2 cups of chicken stock
      • 2 cups of smoked pulled pork or chicken
      • 1 ½ cups vinegar BBQ sauce
      • 1 Tablespoon granulated sugar
      • Salt and pepper to taste

      Instructions

      • Melt butter in a large pot over medium heat. Add onion and garlic and saute until translucent, about 3-5 minutes
      • Add remaining ingredients to the pot and stir. Allow the mixture to come to a simmer.
      • Reduce Heat and Simmer on medium-low for 30-40 minutes.
      • Add salt and pepper to taste.

      Notes

      • Your stew will taste similar to the BBQ sauce you choose to use. I like to use a homemade vinegar based bbq sauce but your favorite store brand will work too.
      • You can easily add in different vegetables and beans to suit your tastes and to save you a shopping trip!
      • Stir the stew occasionally as it simmers so that it doesn't stick to the bottom of the pan.

      Nutrition

      Calories: 681kcal | Carbohydrates: 97g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 2190mg | Potassium: 712mg | Fiber: 7g | Sugar: 61g | Vitamin A: 3571IU | Vitamin C: 16mg | Calcium: 170mg | Iron: 4mg

      This post was originally published on November 8, 2021. It has been updated with additional helpful information.

      by 2 Comments

      Pan‑Seared Pork Shoulder Steaks (20‑Minute Stovetop Recipe)

      These pan-seared pork steaks are juicy, golden-crusted, and full of flavor—ready in minutes with just a skillet and a few pantry staples.

      pork steak in skillet

      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'll admit that I hadn't heard of pork steaks until a local butcher had them on sale. I, like the nerd I am, did research first, and then added these to my grocery list of "meats I should try." Well, I grabbed them, decided to pan-sear them, and they came out delicious.

      Pork steaks and pork chops are different, as the steaks are cut from the shoulder of the pig. They have more fat and connective tissue, making them a tad bit more flavorful and tender than the chops. They are also more forgiving when cooked, making the meat stay nice and tender when cooked properly.

      If you're a fan of delicious pork meals, try my pan-seared pork chops 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.

      • Pork Shoulder Steaks: These come from the shoulder/butt of the pig. My pork steaks were about ½ inch thick, allowing for just a quick sear in the skillet before they were done. If your steaks are 1 inch or thicker, you will need to sear them first and then finish them in the oven to avoid overcooking.
      • Seasonings - Kosher Salt, ground black pepper, and onion powder
      • Olive Oil or High-Smoke Point Oil: like grapeseed, canola, or avocado
      • Unsalted Butter: for richness and browning
      ingredients for pork steak with titles of ingredients

      Essential Tools Needed

      • Cast iron skillet or heavy-bottomed skillet
      • Tongs
      • Paper towels
      • Instant-read thermometer
      • Cutting board

      How to Cook Pork Shoulder Steaks on the Stove

      Step 1: Pat the pork steaks dry thoroughly with a paper towel to help them sear properly and prevent steaming. Remove any excess fat cap from the side of the steaks with a sharp knife or scissors. Side note: The fat cap can be cut up and fried separately for a delicious snack.

      Season both sides of the steaks generously with kosher salt, black pepper, and onion powder.

      cutting excess fat on pork steak
      raw pork steak seasoned

      Step 2: Heat a large cast-iron skillet over low heat for 5 minutes. Then increase the heat to medium-high and let it heat for another 3 minutes until hot. Add the olive oil and butter to the skillet and swirl to coat.

      butter and oil heating in cast iron skillet

      Step 3: Carefully add the pork steaks, laying them down away from you. Sear the steaks undisturbed for about 2–3 minutes, then flip and cook for another 2 minutes until both sides are golden. The pork temperature should be at least 145°F, but I usually cook mine until it reaches an internal temperature of 165°F.

      hand laying pork steaks in skillet

      Step 4: Transfer the juicy pork steaks to a cutting board and let them rest for 3–5 minutes before slicing or serving whole. Resting allows the juices to redistribute for a more tender and flavorful bite.

      cooked pork steak on plate sliced next to salad

      What Should I Serve These Steaks With

      These pork steaks are a great entree, and can be served with dinnertime favorites like mashed potatoes, sautéed spinach, quick pressure cooker collard greens, or asparagus.

      I also like to have these as a part of my big breakfast plate. You could serve with a side of fried apples, a side of grits, and eggs for the ultimate breakfast feast.

      Tanya's Top Tips for Pork Shoulder Steak

      • Thin pork steaks are quick to cook and only need a quick sear on the stovetop. If your steaks are on the thicker side, the best way to cook them is to sear them on the stove and then finish them in the oven.
      • This steak is also delicious with gravy if you prefer it that way. Feel free to make a gravy from the drippings if you want a gravy.
      • If you prefer grilled pork steaks, sear them over direct heat on the grill first, then move to them to indirect heat for even cooking.
      • Have fun with the seasonings. I like to keep it simple with salt, pepper, and onion powder, but you may also like using pork chop seasoning if you have it on hand.
      pork steak in skillets

      How to Make Ahead and Store

      Make Ahead: You can season the pork steaks up to a day in advance and keep them covered in the fridge until ready to cook.

      Store Leftovers: Store cooked pork steaks in an airtight container in the fridge for up to 3 days.

      Reheat: Reheat gently in a skillet over medium-low heat or microwave in short intervals to avoid overcooking.

      Pork Steak FAQs

      What is the best temperature to cook pork steaks to?

      Pork steaks are different from pork chops and can be cooked to a higher temperature without losing their tenderness. You want the temperature to reach at least 145°F for safety, but in reality, your pork shoulder steaks can be cooked up to 185°F and remain tender.

      Where do pork steaks come from?

      Pork steaks come from the shoulder (also known as the butt) of the pig. This cut has more fat and connective tissue than pork chops, making pork steaks more flavorful and tender when cooked properly.

      cooked pork steak sliced on plate with salad with fork picking up steak

      If You Like This, You May Also Like

      • Air Fryer Pork Chops – Juicy and crispy, cooked to perfection in the air fryer. This recipe is seasoned with a herb blend and then air-fried to perfection.
      • Oven Baked Pork Chops– Sweet, savory, and perfect for a weeknight dinner.
      • Pan Seared Beef Steak – Another quick stovetop favorite when you’re craving something meaty and satisfying. This one uses beef steak, but a similar method of a quick pan sear in the oven.

      If you've tried this Pork Steak recipe or any other recipe on my blog, please rate it and share your feedback in the comments below!

      pork steak in skillet
      Print Recipe
      5 from 1 vote

      Pork Steaks Recipe

      Juicy, pan-seared pork shoulder steaks with a golden crust, ready in 20 minutes. Seasoned simply with kosher salt, black pepper, and onion powder, they're the perfect quick dinner.
      Prep Time10 minutes
      Cook Time5 minutes
      Resting Time5 minutes
      Total Time20 minutes
      Course: entree
      Cuisine: American
      Keyword: pork shoulder steak, pork steak recipe
      Servings: 2 people
      Calories: 116kcal
      Author: Tanya Harris

      Equipment

      Ingredients

      • 2 pork steaks from the shoulder/butt, about ½ to ¾ inch thick each
      • 1 teaspoon kosher salt
      • ½ teaspoon ground black pepper
      • ½ teaspoon onion powder
      • 1 Tablespoon olive oil or high-smoke point oil like grapeseed, canola, or avocado
      • 1 Tablespoon unsalted butter

      Instructions

      • Pat the pork steaks dry thoroughly with paper towels on all sides. Season both sides generously with sea salt, black pepper, and onion powder.
      • Place a large, heavy-bottomed skillet (cast iron or stainless steel) over low heat and let it preheat gently for 5 minutes. Increase the heat to medium-high and continue heating for another 3 minutes until the skillet is uniformly hot.
      • Add the olive oil and butter to the skillet and swirl to coat the bottom. Carefully place the first pork steak into the skillet, starting with the edge closest to you, and lower it away from you. Repeat with the second steak, ensuring they do not overlap.
      • Sear the steaks for about 2-3 minutes without moving them, then flip and cook for an additional 2 minutes.
      • Use an instant-read thermometer to check for doneness: remove steaks when the thickest part reads 145°F. Transfer to a cutting board and let rest for 3–5 minutes.
      • Slice against the grain or serve whole. Enjoy.

      Notes

      • Patting the pork dry before seasoning and searing ensures a crisp, golden crust instead of a steamed surface.
      • If your pork steak is 1 inch thick or more, sear the pork steaks first, then transfer them to a 350°F oven and cook until they reach an internal temperature of at least 145°F, about 10-15 minutes.

      Nutrition

      Calories: 116kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 1165mg | Potassium: 17mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 7mg | Iron: 0.1mg

      by 9 Comments

      Jamaican Jerk Seasoning Recipe

      Add some flavor to your meals with this homemade Jamaican Jerk Seasoning. It's so easy to make a big batch to use on meats, fish and vegetables.

      Jamaican Jerk Seasoning in a jar with label and spoon sticking out top

      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 know that you guys are going to love this Jamaican jerk seasoning recipe! I always have some on hand in my cupboard for a quick and easy way to liven up meals.

      Use it in my Jerk chicken and rice, air-fried Jamaican jerk pork, Jerk Chicken Wings, or my Rasta Pasta. You can even sprinkle a bit on your favorite seafood, like shrimp.

      A Quick Look at The Ingredients

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

      • Garlic Powder
      • Kosher Salt
      • Onion Powder
      • Cayenne Pepper or Scotch Bonnet Pepper - if you can get your hands on the Scotch Bonnet Pepper, that's the best choice to give this blend the most authentic flavor.
      • Dried Thyme
      • Brown Sugar
      • Sweet Paprika
      • Ground Allspice
      • Black Pepper
      • Ground Cinnamon
      • Ground Nutmeg
      spices and herbs on white plate

      How To Make Jamaican Jerk Seasoning

      Combine all the ingredients.

      Store in an airtight container until ready to use.

      spices and herbs on white plate, mixed with spoon sticking in the middle

      How spicy is this homemade jerk spice blend?

      This seasoning does have a kick to it, but unlike your store-bought mixes, it's easy to adjust the heat to your taste. If you don't like things super spicy, you can reduce the amount of cayenne.

      Why make your own spice mix?

      Making your spice mix is quick and easy, and it's also kinder on your wallet. Store-bought spice blends often contain preservatives and additives that you don't need when you make it at home.

      How long does it keep?

      Once you have mixed your ingredients, transfer them to an airtight jar or container. Keep it in your cupboard and it will keep well for at least a month. Depending on the freshness of the spices you use, it can keep well for up to six months!

      Tanya's Recipe Notes and Tips

      • Check that your spices aren't stale before you use them. Rub a little between your fingers, and if they don't release an aroma, it's time to buy some more.
      • Rub the seasoning on chicken, meat, and fish, or sprinkle it on vegetables before cooking. You can also use it along with my jerk marinade for extra flavor.
      • Store in an airtight container in a cupboard.
      • Ground scotch bonnet pepper is the best pepper to use in this recipe for an authentic taste. However, if you can't find it, cayenne pepper works just fine.
      Jerk seasoning in jar with spoon picking it up

      More Seasoning Recipes

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      5 from 5 votes

      Jamaican Jerk Seasoning Recipe

      Add some flavor to your meals with this homemade Jamaican jerk seasoning. It's so easy to make a big batch to use on meats, fish and vegetables.
      Prep Time5 minutes
      Total Time5 minutes
      Course: Seasoning
      Cuisine: Jamaican
      Keyword: easy jerk seasoning, homemade jerk seasoning, Jamaican seasoning
      Servings: 4 oz
      Calories: 111kcal
      Author: Tanya Harris

      Ingredients

      • 1 Tablespoon Garlic Powder
      • 1 Tablespoon Kosher Salt
      • 2 teaspoon Onion Powder
      • 2 teaspoon Cayenne Pepper or Scotch Bonnet Pepper*
      • 2 teaspoon Thyme Dried
      • 2 teaspoon Brown Sugar
      • 1 teaspoon Sweet Paprika
      • 1 teaspoon AllSpice Ground
      • ½ teaspoon black pepper
      • ½ teaspoon ground cinnamon
      • ½ teaspoon ground nutmeg

      Instructions

      • Combine all ingredients. Store in airtight container. Enjoy.

      How to use:

      • Any recipe calling for dried jerk seasoning. It’s perfect on poultry, in pasta dishes, and on vegetables.

      Video

      Notes

      • Check that your spices aren't stale before you use them. Rub a little between your fingers and if they don't release an aroma it's time to buy some more.
      • Rub the seasoning on chicken, meat and fish or sprinkle on vegetables before cooking.
      • Store in an airtight container in a cupboard.
      • Ground scotch bonnet pepper is the best pepper to use in this recipe for an authentic taste. However, if you can't find it, cayenne pepper works just fine.

      Nutrition

      Calories: 111kcal | Carbohydrates: 25g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 6992mg | Potassium: 289mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2840IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 2mg

      This post was originally published March 27, 2020. It has been updated with new information.