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Jamaican Recipes

Add some flavor to your plate with these delicious traditional Jamaican recipes. From breakfast to mains, drinks and sides, these recipes are always super popular! Learn how to cook with Jamaican ingredients and methods for dishes full of flavor and soul. These island recipes are sure to brighten your day!

collage of popular jamaican recipes

These Jamaican recipes are ones that I grew up with, that my Mother would make me, and my go to's when I want some comfort food. Jamaican food is full of bright and vibrant flavors that I just can't get enough of.

A lot of these recipes use traditional cooking techniques, but I've also included some air fryer and Instant Pot recipes as well. Find quick and simple recipes that are easy to make after a busy day at work, and rich and tasty slow-cooked stews that are perfect for the weekend.

Enjoy a taste of the Caribbean!

My Forking Life Jamaican Recipes

Discover new and vibrant flavors with my favorite and most popular Jamaican recipes. Try something new, you'll find lots of inspiration here!

Ackee and Saltfish

Ackee and saltfish is Jamaica’s national dish. It’s typically served for breakfast on the weekends but can be eaten any time of the day. This recipe is a staple in the Caribbean kitchen.

Air Fryer Plantains (Fried Sweet Ripe Plantains)

Cooking the most delicious plantains has never been easier than in the air fryer! Quick and easy to cook and prep, they make for one tasty appetizer or serve up as a side with your favorite Caribbean dishes. 

Jamaican Cornmeal Porridge

Jamaican Cornmeal Porridge is smooth, creamy, and comforting. A popular breakfast dish in Jamaica, this porridge is the perfect recipe to start the day.  This porridge is the breakfast of champions! It’s so comforting and it’ll keep you full and ready to tackle your day. 

Callaloo and SaltFish

This Jamaican Callaloo and Saltfish recipe is the perfect main course or side dish for any meal. Generally eaten for breakfast in Jamaica, this delicious dish can be served at any time of the day. 

Quick and Easy Jamaican Banana Fritters

These Banana Fritters are a delicious way to use up your ripe bananas. Fried to golden perfection, they are full of flavor and perfect for any meal.

Jamaican Saltfish Fritters

These Jamaican saltfish fritters are a common snack or appetizer. Made with salted cod, and seasoned with fresh scallion, thyme, and scotch bonnet pepper. These fritters are delicious!

Jamaican Festival (Sweet Dumpling) Recipe

This Jamaican Festival recipe is a homemade version of the popular Jamaican snack. Made with a few simple ingredients, this delicious fried sweet dough is the perfect side dish for your favorite Jamaican recipes.

Jamaican Fried Dumplings

Jamaican Fried Dumplings are the perfect side dish when it comes to breakfast, lunch, or dinner. This classic and easy recipe is perfect for any Jamaican meal. 

Jamaican Oxtails Recipe

This Jamaican Oxtails Recipe is fall off the bone tender and full of amazing flavor. It can be made in about an hour with your pressure cooker or cook it low and slow in a slow cooker.

Brown Stew Chicken

This Jamaican Brown Stew Chicken is full of Caribbean flavor and a perfect main dish for any day of the week. It’s the perfect stewed chicken dish when you want to have a taste of the islands.

Jamaican Curry Chicken

This authentic and traditional Jamaican Curry Chicken Recipe is the perfect combination of rich flavors in one plate. This is the Caribbean dish to make when you want a taste of the islands.  Curry chicken was a weeknight meal for us growing up and my mom makes some of the best curry chicken ever!

Jamaican Curry Goat

This Jamaican Curry Goat recipe is a flavorful, succulent dish made with Jamaican curry, goat pieces, and other spices. It’s a traditional Jamaican dish that you and your family will love. 

Jamaican Curry Shrimp

This Jamaican Curry Shrimp is made with Jamaican curry powder, large succulent shrimp, bell peppers, and coconut milk. It’s a quick and easy curry recipe that’s perfect any day of the week.

Jamaican Escovitch Fish

This classic Jamaican Escovitch Fish recipe is a delicious Caribbean staple. Made with red snapper fish and a colorful pepper and vinegar-based sauce, this is one dish you must make!

Jamaican Stew Peas

This Jamaican Stew Peas recipe is pure comfort in a bowl. Made with red kidney beans and flavored with herbs, spices, coconut milk, and stewing meat. This hearty stew is packed with so much flavor. 

Jamaican Instant Pot Rice and Beans

This Jamaican Instant Pot Rice and Beans recipe is generally called “rice and peas” on the island. It’s made with red kidney beans, coconut milk, and added spices.  Make it in your Instant Pot Pressure Cooker for perfect results. 

Jamaican Spice Bun

This Jamaican Spice Bun is usually served with cheese and served during the Easter holiday. I eat it year round, don’t judge me. It’s a delicious bread recipe that is a part of the Jamaican Culture and can easily be made at home.

Corned Beef and Cabbage - Jamaican Style

This quick and easy Corned Beef & Cabbage Recipe, Jamaican style, is our go to recipe for busy weeknights. It’s a flavorful and quick traditional recipe. 

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

Add some flavor to your dinner with this delicious Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven, or grill for a delicious bite to suit any occasion.

Air Fried Jamaican Jerk Pork Recipe

This Air Fried Jamaican Jerk Pork Recipe has amazing flavor and can be made right in your air fryer. A great way to travel to the Caribbean in your very own home.

Jamaican Style Carrot Juice Recipe

This Jamaican Style Carrot Juice Recipe is a refreshing yet sweet treat. One of my favorite drinks when growing up in Jamaica.

Jamaican Rum Punch Recipe

This Jamaican Rum Punch Recipe is the perfect drink for the summer. It’s delicious and refreshing and the perfect drink to bring you to the Caribbean. 

Jamaican Sorrel Drink

This Jamaican sorrel drink is a traditional Caribbean beverage made with the sepals of the Roselle plant, a species of the hibiscus flower. This drink is served over ice and it’s traditionally served during the Christmas Holiday. It’s refreshing, easy to make, and full of flavor.

Mannish Water

Mannish Water is an irresistibly delicious Jamaican soup brimming with flavors and textures. Packed full of tender goat meat, aromatic herbs, vegetables and an irresistibly complex blend of spices, it guarantees to tantalize any adventurous palate!

Boiled Green Bananas

Boiled green bananas are a delicious staple of Caribbean cuisine, offering a hearty yet starchy texture similar to potatoes with an inexhaustibly sweet note. When served alongside proteins such as fish or jerk chicken, they make for an outstandingly balanced side dish, soaking up sauces like those found in Jamaican cuisine for an enjoyable and filling meal.

Jamaican Boiled Dumplings

Boiled dumplings are a delicious yet effortless meal, made from dough crafted with flour, salt, and water, then cooked until they achieve the perfect soft doughy texture. Perfect as an accompaniment to stews, soups, or gravies alike.

Mackerel Rundown

Mackerel Rundown is a classic Jamaican dish of flaked mackerel simmered in a flavorful coconut milk-based sauce with vibrant spices for an irresistibly satisfying island-style meal. Enjoyed best when served alongside rice, boiled dumplings, or green bananas; its unique and satisfying flavors make this delicious seafood meal truly enjoyable.

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Homemade Horseradish Sauce

Add some flavor and heat to your plate with this delicious and creamy homemade horseradish sauce. Perfect to serve with roasted beef, this homemade condiment is a wonderful addition to a holiday table.

Close up of horseradish sauce in a bowl net to fresh herbs.

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

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

There are a few must have condiments for my holiday table, cranberry sauce, mustard and this homemade horseradish sauce.

If you usually by pre-made horseradish sauce from the store, you HAVE to give this homemade version a go this year. It takes minutes to make with just a few simple ingredients, and it can be made several days ahead of time.

It's a strong condiment, with a mustard-like hit that is wonderful when served with roasted beef, or use as a spread in your favorite sandwiches.

Be sure to try my Chimichurri Sauce and Jerk BBQ Sauce too!

How to make homemade horseradish sauce

  • Gather your ingredients.
Ingredients to make the recipe.
  • Combine ingredients in a bowl. Place in the refrigerator and allow to chill for at least 4 hours. Serve and enjoy.
Overhead shot of a bowl of homemade horseradish sauce.

How long does it keep?

Once you have made your horseradish sauce, cover it and keep it refrigerated. It will keep well for around a week in the fridge, depending on the freshness of your sour cream. The flavors will develop the longer you leave it, and I recommend that you leave it in the fridge for at least 4 hours before you serve it.

Do you use fresh or jarred horseradish?

You can use either in this sauce. Fresh horseradish root looks a little like ginger and can be found in the produce section of your store. If using fresh, peel the root and then grate it before mixing with the other ingredients. You can also use jarred horseradish which is usually found in the condiment aisle near the pickles.

Why make your own horseradish sauce?

This creamy horseradish sauce is so much more flavorful than store-bought, and you'll likely have most of the ingredients to hand to make it, so it's also kinder on your purse/wallet. It's also really easy to adjust it to suit your exact tastes, add more or less horseradish depending on how spicy you like it.

Homemade horseradish sauce in a white bowl with a spoon.

Recipe Notes and Tips

  • This sauce is best when chilled in the fridge to allow the flavors to mend together.
  • When grating fresh horseradish, take care as it can burn your eyes, I also like to wear gloves.
  • If you have a good food processor or blender, you can use that instead of grating the horseradish by hand.
  • This recipe is easily doubled if you are serving it for a bigger feast.

More Sauce Recipes

Close up of horseradish sauce in a bowl net to fresh herbs.
Print Recipe
4.50 from 2 votes

Homemade Horseradish sauce

Add some flavor and heat to your plate with this delicious and creamy homemade horseradish sauce. Perfect to serve with roasted beef, this homemade condiment is a wonderful addition to a holiday table.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: easy horseradish recipe, horseradish sauce for beef, how to make horseradish sauce
Servings: 4 servings
Calories: 60kcal
Author: Tanya

Ingredients

  • ½ cup sour cream
  • 2 Tablespoons horseradish
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon kosher salt
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon black pepper

Instructions

  • Combine ingredients in a bowl. Place in the refrigerator and allow to chill for at least 4 hours. Serve and enjoy.

Notes

  • This sauce is best when chilled in the fridge to allow the flavors to mend together.
  • Serve this sauce on top of roast or use it as a spread on a sandwich.
  • This sauce is best when chilled in the fridge to allow the flavors to mend together.
  • When grating fresh horseradish, take care as it can burn your eyes, I also like to wear gloves.
  • If you have a good food processor or blender, you can use that instead of grating the horseradish by hand.
  • This recipe is easily doubled if you are serving it for a bigger feast.

Nutrition

Calories: 60kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 345mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 1mg

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Sweet and Sour Cabbage

This sweet and sour cabbage is the perfect easy yet tasty side dish. Red cabbage and a sweet apple are braised in sugar and vinegar, resulting in the most tender and delicious cabbage. 

sweet and sour cabbage on plate

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

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

We love a good cabbage recipe in our house and I’ve been searching for ways to add it to our meal rotation. I’m always drawn to red cabbage because of its vibrant color, like this vinegar coleslaw using red cabbage. So when I made this sweet and sour cabbage, I was in love. 

Inspired by the German sweet and sour cabbage recipes I saw online, I made this recipe and I’ve been hooked ever since. There aren’t many ingredients and all you’ll need is a little patience while the cabbage takes time to braise on the stovetop.

Be sure to try my Instant Pot Cabbage or Creamed Cabbage with Sausage recipes too. 

How to make sweet and sour cabbage

  • First, gather your ingredients. Chop your head of cabbage into large chunks and chop a sweet apple. I like to use a Fuji apple in this recipe.
ingredients for sweet and sour cabbage

  • Place the chopped cabbage, apple, apple cider vinegar, sugar, salt, black pepper, and allspice in a large heavy-bottomed pot. Cover the pot with a tight-fitting lid and place it over medium-low heat. 

    • cabbage, apples, salt, and pepper inside pot

  • Allow the cabbage to cook, over medium-low heat, for about 1 hour to 1 hour and 10 minutes, stirring every 20 minutes, until the cabbage is tender enough for your liking.   

    • cooked cabbage inside pot

  • Serve and enjoy. 

    • close up photo of cabbage

    What to add to sweet and sour cabbage?

    This cabbage is perfect as is, but you can make it your own by adding other ingredients. 

    • Try adding bacon or sausage for a smokey meaty flavor addition.
    • Red pepper flakes if you like things a little spicy. 
    • Add carrots for a cabbage and carrot combo. 
    • Use green cabbage if that’s what you have on hand. 

    Notes on Sweet and Sour Cabbage

    • Use a heavy-bottomed pot with a tight-fitting lid so the liquid stays inside the pot. Cabbage will release a good bit of liquid while it cooks.
    • Keep the heat on medium-low and stir about every 20 minutes.

    What should I serve this cabbage with?

    sweet and sour cabbage on plate
    Print Recipe
    4.50 from 6 votes

    Sweet and Sour Cabbage

    This sweet and sour cabbage is the perfect easy yet tasty side dish. Red cabbage and a sweet apple are braised in sugar and vinegar, resulting in the most tender and delicious cabbage.
    Prep Time8 minutes
    Cook Time1 hour
    Total Time1 hour 8 minutes
    Course: Side Dish
    Cuisine: American, German
    Keyword: red cabbage recipe, sweet and sour cabbage
    Servings: 4 people
    Calories: 52kcal
    Author: Tanya

    Equipment

    Ingredients

    • 1 medium head red cabbage chopped into large chunks (about 6-7 cups)
    • 1 sweet apple chopped. (Fuji, honey crisp, etc)
    • ¼ cup apple cider vinegar
    • ¼ cup granulated sugar
    • 1.5 teaspoons kosher salt or to taste
    • ¼ teaspoon ground black pepper or to taste
    • ¼ teaspoon allspice

    Instructions

    • Place the chopped cabbage, apple, apple cider vinegar, sugar, salt, black pepper, and allspice in a large heavy-bottomed pot. Cover the pot with a tight-fitting lid and place it over medium-low heat.
    • Allow the cabbage to cook, over medium-low heat, for about 1 hour to 1 hour and 10 minutes, stirring every 20 minutes, until the cabbage is tender.
    • Remove from heat, serve, and enjoy.

    Notes

    • Use a heavy-bottomed pot with a tight-fitting lid so the liquid stays inside the pot. Cabbage will release a good bit of liquid while it cooks.
    • Keep the heat on medium-low and stir about every 20 minutes.

    Nutrition

    Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 873mg | Potassium: 14mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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    Air Fryer Beef Tenderloin

    Cook the most perfect beef tenderloin quickly and effortlessly in the air fryer. Cooked with a mayonnaise, garlic and and herb rub, it's perfectly tender and so easy to cook to exactly your tastes. If you want to impress, this is foolproof!

    Beef tenderloin sliced and ready to serve.

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

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

    If cooking beef perfectly feels like a daunting task, then you need to try this easy air fryer method for beef tenederloin. Yes, you read that right...I roasted beef in my air fryer!

    It's so easy to cook the beef exactly to your tastes and extra juicy. It takes minutes to prep too and is quick to cook, so as well as being a great effortless holiday dinner, you can easily enjoy this after a busy day too.

    Rubbed and seasoned with garlic, herbs, and mayonnaise, which helps to add richness and lock in the juices, the perfect beef tenderloin has never been easier!

    Be sure to try my Air Fryer Steak and Air Fryer Steak Fajitas too!

    Three slices or air fryer beef tenderloin on a plate with potatoes and red cabbage.

    How to make air fryer beef tenderloin

    • Gather your ingredients.
    Ingredients to make the recipe.
    • Remove beef tenderloin from the fridge and allow it to sit at room temperature for 30 minutes.
    • Combine mayonnaise, kosher salt, rosemary, thyme, garlic cloves and black pepper in a bowl and stir to combine. Rub mixture all over the beef tenderloin.
    Beef tenderloin rubbed with the mayonnaise and herb mixture.
    • Place tenderloin in the air fryer basket and cook on 250 degrees Fahrenheit until the internal temperature of the middle of the filet reaches the desired temperature as listed below. It should take about 30 minutes to reach an internal temperature of 125 degrees Fahrenheit for a medium-rare roast.
    • Once the tenderloin reaches the desired pull temperature (refer to chart below), remove the tenderloin from the air fryer basket and tent with foil. Allow tenderloin to rest for 10-15 minutes before slicing and serving.
    • The tenderloin in the air fryer.
    • The cooked beef tenderloin in the air fryer basket.

    How long do you cook beef tenderloin in an air fryer?

    As with a lot of recipes, especially meats, it's best to use an instant-read thermometer to make sure that it is cooked exactly to your liking. In this recipe, the beef is cooked at 250F and the cooking times for doneness are listed below. We pull the beef from the air fryer slightly before it reaches the top temperature as it will continue to cook as it rests.

    DonenessPull Temp.Doneness Temp.Approx. cook time
    Rare115F-120F120F-125F27 minutes
    Medium rare125F-130F130F-135F30 minutes
    Medium135F-140F140F-145F33 minutes
    Medium well145F-150F150F-155F35 minutes
    Well done155F or higher160F or higher38 minutes

    What's the best seasoning for beef?

    You can of course mix up the seasonings you use to rub the beef if you like. I used garlic, rosemary, thyme, salt, and pepper. I rubbed the tenderloin with mayonnaise, which for me is a must. It adds a really rich flavor and also helps to form a delicious crust. You could also use butter or simply season it without any additional fat.

    What do you serve it with?

    This is a great main course as an alternative to Thanksgiving turkey, or it's a perfect centerpiece for your Christmas dinner. Top it with a homemade horseradish sauce or serve it up with all of your favorite sides like:

    Close up of sliced beef on a plate with vegetable and potato sides.

    Recipe Notes and Tips

    • I suggest cooking the tenderloin anywhere between a medium-rare or medium temperature for tender roast.
    • Allow the beef to come up to room temperature before cooking. I like to take it out of the fridge at least half an hour before rubbing it.
    • Once cooked, place the beef on a chopping board and cover loosely with foil for at least 10 to 15 minutes before slicing it.

    More Air Fryer Recipes

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

    Beef tenderloin sliced and ready to serve.
    Print Recipe
    5 from 2 votes

    Air Fryer Beef Tenderloin

    Cook the most perfect beef tenderloin quickly and effortless in the air fryer. Cooked with a mayonnaise, garlic and and herb rub, it's perfectly tender and so easy to cook to exactly your tastes. If you want to impress, this is foolproof!
    Prep Time5 minutes
    Cook Time30 minutes
    Total Time35 minutes
    Course: Main Course
    Cuisine: American
    Keyword: air fried beef tenderloin, air fryer beef recipe, how to cook beef tenderloin in the air fryer
    Servings: 4 servings
    Calories: 370kcal
    Author: Tanya

    Ingredients

    • 2 lbs beef tenderloin roast

    Rub

    • 2 Tablespoons mayonnaise
    • 1 Tablespoon kosher salt
    • 1 Tablespoon fresh Rosemary minced (or 2 teaspoons dried Rosemary)
    • 2 teaspoons fresh thyme minced (or 1 teaspoon dried)
    • 2 garlic cloves minced
    • 1 teaspoon black pepper

    Instructions

    • Remove beef tenderloin from the fridge and allow it to sit at room temperature for 30 minutes.
    • Combine mayonnaise, kosher salt, rosemary, thyme, garlic cloves and black pepper in a bowl and stir to combine. Rub mixture all over the beef tenderloin.
    • Place tenderloin in the air fryer basket and cook on 250 degrees Fahrenheit until the internal temperature of the middle of the filet reaches the desired temperature as listed below. It should take about 30 minutes to reach an internal temperature of 125 degrees Fahrenheit for a medium-rare roast.
    • Once the tenderloin reaches the desired pull temperature (refer to chart below), remove the tenderloin from the air fryer basket and tent with foil. Allow tenderloin to rest for 10-15 minutes before slicing and serving.

    Notes

    • I suggest a quick read thermometer to check on the temperature of the roast to determine doneness. You’ll want to remove the roast from the air fryer when it’s about 5 degrees below your desired doneness temperature. The temperature of the roast will continue to rise once it’s removed from the air fryer. 
    • I suggest cooking the tenderloin anywhere between a medium-rare or medium temperature for tender roast.
    • Refer to the chart below for desired temperature. The times provided are approximate times and will vary depending on the roast, air fryer brand, etc. Start checking the temperature of the roast at about 30 minutes. 
     
    Doneness
    		 Pull Temp.
    		 Doneness Temp.
    		 Approx. Cook Time
    Rare
    		 115F-120F
    		 120F-125F
    		 27 minutes
    Medium rare
    		 125F-130F
    		 130F-135F
    		 30 minutes
    Medium
    		 135F-140F
    		 140F-145F
    		 33 minutes
    Medium well
    		 145F-150F
    		 150F-155F
    		 35 minutes
    Well done
    		 155F or higher
    		 160F or higher
    		 38 minutes

    Nutrition

    Calories: 370kcal | Carbohydrates: 1g | Protein: 51g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1916mg | Potassium: 797mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 5mg

    by 2 Comments

    Carrot Soufflé

    If you are looking for a side dish to impress this Thanksgiving or Christmas, look no further than this oven baked carrot souffle. Simple to prep with a few basic ingredients, it's a wonderful addition to your holiday dinners!

    Carrot souffle in a white dish served on to two plates.

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

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

    We all know that Thanksgiving is all about the side dishes, if you are looking to try something new this year, this carrot souffle is a sure fire hit.

    Simple and easy to make, it's perfectly sweet, and is one tasty ways to serve carrots to the table. Made with a few simple ingredients, you'll likely have to hand already, it takes minutes to prep and the cooking time is hands off, leaving you free to get on with the rest of the show stopping meal.

    Be sure to try my Air Fryer Carrots and Southern Candied Sweet Potatoes too!

    A wooden spoon serving the souffle.

    How to make carrots souffle

    • Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5 quart souffle dish or an 8x8 pan and set aside.
    • Place carrots in a medium sized pan and cover with water. Place over medium-high heat and bring to a boil, reduce heat to medium, cover, and allow to simmer for 15-20 minutes, or until the carrots are tender. Once tender, drain the carrots and set aside.
    Carrot chunks being cooked in a pan.
    • Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth.
    • Ingredients in a blender.
    • The ingredients blended together.
    • Pour into the prepared dish and bake in the preheated oven for 45-50 minutes, until the souffle is set. Remove from the oven and allow to cool for about 10 minutes before serving. Sprinkle with powdered sugar at this time if you like. Enjoy.
    • The carrot mix poured into a baking dish.
    • Overhead shot of the carrot souffle served to the table.

    Can you make it ahead of time?

    This carrot souffle is best served as soon as it's ready so that it's nice and light and fluffy. You can prep the mixture a day or two ahead of time and keep it covered in the fridge til ready to cook. If you do have leftovers, they will keep well for 3 to 4 days and can be reheated in the oven at 400F for 10 minutes to serve.

    Is this vegetable side dish sweet?

    Yes, this is most definitely a sweet rather than savory side dish. If you love sweet potato casserole then you'll adore this! Sweetened with brown sugar and seasoned with vanilla and nutmeg, it's the perfect addition to your plate.

    How do I know this carrot soufflé is done?

    You can jiggle the dish and if it's very liquidy in the middle, it needs more time. If it's set and doesn't jiggle, it's ready. You can also check the middle with a toothpick (like I did here lol). The toothpick won't come out clean, but there will be a pudding-like consistency stuck to the toothpick. Checking with a toothpick will slightly deflate the soufflé.

    What do you serve it with?

    This carrot souffle is a perfect side to serve with your Thanksgiving or Christmas meal. It's perfect to serve with roasted meats, chicken, and turkey. Try it with:

    Be sure to serve it alongside your other favorite sides like Garlic Mashed Potatoes and Giblet Gravy too!

    A carrot souffle topped with powdered sugar.

    Recipe Notes and Tips

    • Your carrots should be fork tender when cooked so that they combine easily with the other ingredients.
    • To make this dish gluten-free, you can swap the all purpose flour of a gluten-free 1:1 flour.
    • Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
    • I recommend using regular medium-sized carrots rather than baby carrots in this recipe as the carrot flavor is more pronounced in medium sized-carrots.

    More Vegetable Side Dishes

    A carrot souffle topped with powdered sugar.
    Print Recipe
    5 from 1 vote

    Carrot Soufflé

    If you are looking for a side dish to impress this Thanksgiving or Christmas, look no further than this oven baked carrot souffle. Simple to prep with a few basic ingredients, it's a wonderful addition to your holiday dinners!
    Prep Time10 minutes
    Cook Time1 hour 5 minutes
    Total Time1 hour 15 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: Baked carrots, how to make carrot souffle, sweet carrot side dish
    Servings: 6 servings
    Calories: 341kcal
    Author: Tanya

    Ingredients

    • 1.5 lbs peeled and chopped carrots chopped into 1 inch chunks
    • 3 large eggs
    • ¾ cup packed light brown sugar
    • ½ cup butter melted and cooled
    • ¼ cup all-purpose flour
    • 1 ½ teaspoons baking powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • ½ teaspoon ground nutmeg
    • Powdered sugar optional

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5 quart souffle dish or an 8x8 pan and set aside.
    • Place carrots in a medium sized pan and cover with water. Place over medium-high heat and bring to a boil, reduce heat to medium, cover, and allow to simmer for 15-20 minutes, or until the carrots are tender. Once tender, drain the carrots and set aside.
    • Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth. Pour into the prepared dish and bake in the preheated oven for 45-50 minutes, until the souffle is set. Remove from the oven and allow to cool for about 10 minutes before serving. Sprinkle with powdered sugar at this time if you like. Enjoy.

    Notes

    • Your carrots should be fork tender when cooked so that they combine easily with the other ingredients.
    • To make this dish gluten-free, you can swap the all purpose flour of a gluten-free 1:1 flour.
    • Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
    • I recommend using regular medium-sized carrots rather than baby carrots in this recipe as the carrot flavor is more pronounced in medium sized-carrots.
    • The powdered sugar as garnish is optional in this recipe. It will make your soufflé a tad bit sweeter. 

    Nutrition

    Calories: 341kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 447mg | Potassium: 543mg | Fiber: 3g | Sugar: 32g | Vitamin A: 19536IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

    by 3 Comments

    Air Fryer Plantains (Fried Sweet Ripe Plantains)

    Cooking the most delicious plantains has never been easier than in the air fryer! Quick and easy to cook and prep, they make for one tasty appetizer or serve up as a side with your favorite Caribbean dishes.

    The cooked plantains served on a white plate.

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

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

    Fried plantains have got to be one of my favorite sides, but I don't cook them that often at home as they do require quite a lot of oil, but no more thanks to our trusty air fryer!

    This recipe is perfect for breakfast, a quick snack, an appetizer, or a side dish. It only takes a few minutes to prepare and 10 minutes to cook. All you need is plantains and a small amount of oil.

    I usually eat them for breakfast, sandwiching them between two slices of bread with a fried egg. Yum! Properly ripe plantains are sweeter than green plantains and perfect when accompanied by something salty.

    Serve them alongside my Jamaican Jerk Chicken for one delicious meal!

    Close up of the plantains in the air fryer basket.

    Ingredients needed for plantains in the air fryer

    • Ripe plantain - a sweet and savory type of banana. It can be fried, baked, or boiled. The riper the plantain, the softer and sweeter your fried plantain will be.
    • High heat oil spray - A cooking oil with a high smoke point that is ideal for searing, frying, and other high-temperature cooking methods. I prefer to use avocado oil or olive oil.

    How to make air fryer plantains

    Peel and slice your plantains. You want to make sure the plantains you choose are ripe.

    Four step by step photos to show how to peel and cut the plantains.

    Place the plantain slices into the air fryer basket in a single layer and then spray with oil.

    Plantain slices in the air fryer basket.

    Cook on 380 degrees Fahrenheit for 8 minutes, flipping and spraying halfway through.

    Once 8 minutes are up, increase the temperature to 400 degrees Fahrenheit and cook for 1-2 minutes.

    Remove and enjoy.

    The plantains in the air fryer basket after being cooked.

    How long do they keep?

    These air fryer plantains are best enjoyed as soon as they are ready so that they have crispy outsides and are soft in the middle. If you do have leftovers, they will keep well for a couple of days in the fridge and are easily reheated. Reheat them in the air fryer basket at 380F for 2 to 3 minutes to crisp them back up again.

    What plantains are best to use?

    This recipe works best with ripe plantains, ones that are mostly black but still have a small amount of yellow on the skins. Ripe plantains are sweeter. Ones that are all black are overripe, and although they will still be good to eat, they will be very soft and will be trickier to cut nicely.

    Green or mostly yellow plantains will have a firmer texture and they can be quite tricky to peel, they are also less sweet.

    Are plantains healthy?

    Plantains are technically fruits, but like tomatoes, are eaten and served as a vegetable. They are starchy and an amazing source of fiber and low in fat. They contain lots of vitamins, minerals, and antioxidants, and because we air fry these plantains, you don't need to add a lot of oil to get them nice and crispy. These are a great food to incorporate into a well-balanced diet. This recipe is also vegan and gluten-free.

    A hand placing a plate of air fried plantains on a table.

    Recipe Notes and Tips

    • You’ll want to use ripe plantains for this recipe. I like to wait until the plantain has become mostly black, then slice and use.
    • You can also cook store bought frozen plantains in the air fryer. For frozen plantains, I place frozen plantains in the air fryer basket and cook on 380 degrees for 12-14 minutes. I do not spray these with oil as most frozen plantains have been partially fried in oil.
    • Preheat the air fryer before cooking the plantain slices. If your air fryer doesn't have a preheat function, let it run at 380F while you peel and cut the plantains.
    • Some air fryer models can run slightly differently, and depending on how thickly you cut the slices the cooking times may vary.

    More Air Fryer Recipes

    Air fryer plantains served on a white plate.
    Print Recipe
    5 from 4 votes

    Air Fryer Plantains (Fried Sweet Ripe Plantains)

    Cooking the most delicious plantains has never been easier than in the air fryer! Quick and easy to cook and prep, they make for one tasty appetizer, or serve up as a side with your favorite Caribbean dishes.
    Prep Time3 minutes
    Cook Time10 minutes
    Total Time13 minutes
    Course: Side Dish
    Cuisine: American
    Keyword: air fried plantain recipe, how to air fry plantains, plantain side dish
    Servings: 2 servings
    Calories: 126kcal
    Author: Tanya

    Ingredients

    • 1 ripe plantain peeled and sliced into thick chunks
    • Oil for spraying avocado, canola, olive oil

    Instructions

    • Place peeled plantain slices into the air fryer basket in a single layer and then spray with oil.
    • Cook on 380 degrees Fahrenheit for 8 minutes, flipping and spraying halfway through.
    • Once 8 minutes are up, increase temperature to 400 degrees Fahrenheit and cook an additional 1-2 minutes.
    • Remove and enjoy.

    Notes

    • You’ll want to use ripe plantains for this recipe. I like to wait until the plantain has become mostly black, then slice and use.
    • You can also cook store bought frozen plantains in the air fryer. For frozen plantains, I place frozen plantains in the air fryer basket and cook on 380 degrees for 12-14 minutes. I do not spray these with oil as most frozen plantains have been partially fried in oil.
    • Preheat the air fryer before cooking the plantain slices. If your air fryer doesn't have a preheat function, let it run at 380F while you peel and cut the plantains.
    • Some air fryer models can run slightly differently, and depending on how thickly you cut the slices the cooking times may vary.

    Nutrition

    Calories: 126kcal | Carbohydrates: 29g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 447mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1009IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 1mg

    by 4 Comments

    Cauliflower Wings (3 Flavors)

    These cauliflower wings are the perfect appetizer. These wings are baked - not fried - and are flavored through and through. You can serve them plain or choose any of these 3 flavors: BBQ, Buffalo, or Teriyaki.

    cauliflower wings on sheet pan lined with reynolds wrap foil paper

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

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

    I’m excited to partner with Reynolds Wrap® for this post.

    In our house, we love all kinds of wings. Chicken wings would often make a presence at our dinner table, but now cauliflower wings have made their presence known. Move over chicken wings, cauliflower wings are here to stay! 

    Once I had cauliflower wings at a popular restaurant, I knew I had to try making them at home. I changed up the traditional method of making these wings by baking them rather than frying them, seasoning the batter so that they’re delicious right out of the oven, and coating them in panko breadcrumbs for an extra crispy finish. 

    I use Reynolds Wrap® Non-Stick Foil for this recipe so that my wings don’t stick to the foil. The dull side of the non-stick foil with the watermark should always be facing up; that's the non-stick side. This allows the cauliflower to easily be removed from the pan before tossing them in the sauce. Plus, lining the pan with foil makes cleanup a breeze.

    I’ve provided 3 homemade sauces for these cauliflower wings because homemade sauces are my favorite. Use one of the recipes listed below or toss these wings in your favorite sauce.

    close up photo of buffalo cauliflower wings

    How to Make Cauliflower Wings

    First, break your cauliflower into florets and gather all your other ingredients. Preheat your oven to 425 degrees Fahrenheit. 

    ingredients for cauliflower wings

    Then, line a large sheet pan with Reynolds Wrap® Non-Stick Foil. Make sure the dull side is up as this is the side that is non-stick.

    hand lining sheet pan with foil paper

    Combine all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper in a large mixing bowl and whisk to combine. Slowly whisk in the milk until you get a loose batter. 

    Pour the panko breadcrumbs into a separate dish.

    Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place them in the panko breadcrumbs, making sure all sides are coated. 

    collage of batter being mixed and then dredged in cauliflower

    Place the coated florets on the lined baking sheet in a single layer, making sure not to overcrowd them. Bake in the preheated oven for 23-25 minutes, until browned on the outside.

    collage of cauliflower wings before being baked and after

    While the cauliflower wings are baking, prepare your sauce by combining the sauce ingredients in a small saucepan on the stovetop. Once wings are done baking, toss them in the sauce and place them back on the lined sheet pan and bake for an additional 5 minutes until done.

    sauced cauliflower wings on baking sheet lined with foil

    Serve your wings and Enjoy! Reynolds Wrap® has a new package that is easier to open and a tab that keeps the box fully closed for storing after use!  There is also a color-coded system making the product easier to find, look for the yellow design for Reynolds Wrap® Non-Stick Foil.

    Tips for Cauliflower Wings

    • Use Reynolds Wrap® Non-Stick Foil so the food doesn’t stick - When baking these wings with Reynolds Wrap®  Non-Stick Foil, no food sticks to the foil. This allows your cauliflower wings to stay intact and not break while preparing. The wings and the sauce will lift easily off the foil. 
    • Make sure cauliflower florets are even sizes - This will allow your florets to cook evenly in the oven. 
    • If you want extra crispy cauliflower wings, use the sauce as a dipping sauce instead - Once you toss these wings in the sauce, they won’t be as crispy. If you want really crunchy cauliflower wings, follow the recipe as is but rather than tossing the wings in the sauce, serve the sauce on the side as a dipping sauce. Or enjoy these wings plain, the seasoned batter provides tons of flavor. 
    • Prepare your sauces from scratch or use your favorite sauce - I have provided recipes for 3 of our favorite homemade sauces for these wings. You can toss the cauliflower wings in one of these or your favorite sauce.

    Can you make these wings ahead of time?

    • Absolutely! Just prepare the wings and the sauce as instructed, but store the plain baked cauliflower wings and sauce separately in the fridge. When ready to serve, toss the wings in the sauce and heat in the oven on 375 degrees Fahrenheit for 8-10 minutes. 
    cauliflower wings on baking sheet lined with foil
    cauliflower wings on sheetpan lined with foil pan with cauliflower, celery, and box of reynolds wrap on top
    Print Recipe
    5 from 2 votes

    Cauliflower Wings (3 Flavors)

    These cauliflower wings are the perfect appetizer. These wings are baked - not fried - and are flavored through and through. You can serve them plain or choose any of these 3 flavors; BBQ, Buffalo, or teriyaki.
    Prep Time10 minutes
    Cook Time23 minutes
    Total Time33 minutes
    Course: Appetizer
    Cuisine: American
    Keyword: cauliflower wings
    Servings: 4 people
    Author: Tanya

    Ingredients

    Cauliflower Wings

    • Reynolds Wrap® Non-Stick Foil
    • 1 medium head of cauliflower broken into florets (about 4-5 cups)
    • 1 cup all-purpose flour
    • 1.5 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon paprika
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 cup milk
    • 2 cups panko bread crumbs

    Sauces:

    BBQ Sauce

    Buffalo Sauce

    Teriyaki Sauce

    Instructions

    Cauliflower Wings:

    • Line a large sheet pan with Reynolds Wrap® Non-Stick Foil, making sure the dull side (the non-stock side) is facing up. Preheat the oven to 425°F.
    • Wash and cut cauliflower head into bite-sized pieces/florets.
    • In a large bowl, mix all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper until combined. Slowly whisk in the milk until you get a loose batter.
    • Pour the panko breadcrumbs into a separate dish.
    • Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place the cauliflower florets in the panko breadcrumbs, making sure all sides are coated.
    • Place the florets on the lined baking sheet in a single layer, making sure not to overcrowd them. Bake in the preheated oven for 23-25 minutes, until browned on the outside.
    • While the wings are baking, prepare your sauce by combining sauce ingredients in a small pot on the stovetop. Once wings are done baking, toss them in the sauce and place them back on the sheet pan and bake for an additional 5 minutes until done.

    Sauce:

    • Combine sauce ingredients in a saucepan over medium-high heat and bring to a simmer. Reduce heat and allow sauce to simmer over medium-low heat for about 5 minutes. Remove and toss over the wings before placing back into the oven.
    • To thicken the Teriyaki sauce, thicken the sauce by making a cornstarch slurry. Whisk ¼ cup water and 2 tablespoon cornstarch in a separate container. Pour the slurry into the simmering liquid and allow to simmer for an additional 1-2 minutes.

    by 5 Comments

    How to Make Gravy From Drippings

    No Thanksgiving or Christmas dinner is complete without some homemade gravy! Learn how to make gravy from drippings, for an easy way to add a rich flavor to everyone's plate.

    The dripping gravy in a gravy boat with a wooden spoon.

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

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

    Gravy is the sauce that brings your dinner together and is a must-make for Thanksgiving and the holidays. Gravy can seem intimidating, but don't make that stop you from stirring some up before dinner.

    Made with turkey or chicken drippings from your main course, this homemade gravy is thick, rich, and full of flavor. Made from scratch on the stovetop, it's easy to make while your turkey is resting before serving on the table.

    Be sure to try my Easy Recipe for Gravy without Drippings, for those times you don't have any drippings.

    Dripping gravy being poured over mashed potato.

    How to make gravy from drippings

    • After roasting your chicken or turkey, remove the meat from the roasting pan or baking dish and set aside. You'll notice some liquid, fat, and brown bits stuck to the bottom. This is flavor, do not toss it out. Make sure you've got about 2 Tablespoons of liquid in the roasting pan.
    Drippings in a pan.
    • Place the roasting pan on the stove over medium heat and add butter.
    • Melt the butter and use a wooden spoon or whisk to melt the butter and lift some of the drippings.
    • Sprinkle flour in the roasting pan and stir until the flour is incorporated. Continue stirring for about 1-2 minutes.
    • Slowly stir in the broth and continue stirring. Allow the broth to come to a simmer and simmer for about 15-20 minutes.
    • Butter added to the drippings.
    • Whisking together the butter and the drippings.
    • Flour being whisked in.
    • Broth added to the pot.
    • The gravy simmering.
    • Season with salt and pepper to taste.
    The gravy ready to serve.
    • Remove from the stove and strain the gravy through a fine mesh strainer for a smooth gravy.
    gravy being strained

    How long does it keep?

    If you have any leftovers, this gravy will keep well in the fridge for up to 4 days. You can reheat it gently on the stovetop to serve, adding in a little water if needed. You can also freeze it for up to 4 months and defrost it in the fridge before reheating.

    Can you use any kinds of dripping?

    Yes! This gravy recipe works well with any meat drippings. Turkey, chicken, beef, lamb, and pork all work well. Dripping gravy works so well to pull your whole dinner together and the drippings add a wonderful rich flavor.

    What else can you add to the gravy?

    This is a basic dripping gravy recipe and it's delicious in its simplicity, though you can make it your own easily. You can brown some diced onion in the drippings before making the rest of the gravy, or add in some garlic. You can stir in some dijon mustard or Worcestershire sauce for a tangier flavor if you prefer. Herbs are also a welcome addition.

    Can I make this gravy without a roasting pan?

    Yes! If you roasting your chicken or turkey in a baking dish that cannot be placed on the stovetop, just transfer the drippings and bits stuck to the pan into a large stovetop skillet before following the remainder of the instructions.

    Can I make gravy without flour?

    Yes! If you want to keep your gravy gluten-free, you can thicken it with cornstarch instead of flour. To thicken the gravy with cornstarch, you'll omit the flour and stir the broth into the melted butter and drippings over medium heat. Allow the broth to simmer for about 5-10 minutes. In a separate bowl, create a slurry by whisking together 2 Tablespoons cornstarch and ¼ cup water. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from heat.

    Spooning the dripping gravy into a gravy boat.

    Recipe Notes and Tips

    • I’ll occasionally add fresh or dried herbs to the gravy, such as rosemary, basil leaves, and thyme. If adding herbs, add them once your gravy begins to simmer. Make sure to drain the gravy when it’s done cooking.
    • Your gravy may be a little salty depending on the broth you use. Add a squeeze of lemon juice to fix a salty gravy.
    • Add only 2 cups of broth for a thicker gravy and 3 cups for thinner gravy.
    • This recipe is based off of 2 Tablespoons of drippings, which is the amount common for 5 lb chickens. If you happen to have more drippings, add more flour and liquid to accommodate the increase. For example, if you end up with 6 Tablespoons of drippings, add 6 Tablespoons of flour and 3-4 cups of broth.

    More Thanksgiving Recipes

    The dripping gravy in a gravy boat with a wooden spoon.
    Print Recipe
    4.50 from 10 votes

    How to make Gravy from Drippings

    No Thanksgiving or Christmas dinner is complete without some homemade gravy! Learn how to make gravy from drippings, for an easy way to add a rich flavor to everyone's plate.
    Prep Time2 minutes
    Cook Time20 minutes
    Total Time22 minutes
    Course: Condiment
    Cuisine: American
    Keyword: gravy with turkey drippings, Thanksgiving gravy recipe, traditional gravy recipe
    Servings: 4 servings
    Calories: 160kcal
    Author: Tanya

    Ingredients

    • Pan drippings from roasted chicken/turkey about 2 Tablespoons of liquid and bits in the pan
    • 2 Tablespoons unsalted butter
    • ¼ cup all-purpose flour
    • 2-3 cups unsalted or low-sodium chicken broth
    • Salt and pepper to taste
    • Fresh herbs and dried bay leaves optional

    Instructions

    • After roasting your chicken or turkey, remove the meat from the roasting pan or baking dish and set aside. Place the roasting pan on the stove over medium heat and add butter.
    • Melt the butter and use a wooden spoon or whisk to melt the butter and lift some of the drippings.
    • Sprinkle flour in the roasting pan and stir until the flour is incorporated. Continue stirring for about 1-2 minutes.
    • Slowly stir in the broth and continue stirring. Allow the broth to come to a simmer and simmer for about 15-20 minutes. Season with salt and pepper to taste. Remove from the stove and strain the gravy through a fine mesh strainer for a smooth gravy.

    Notes

    • I’ll occasionally add fresh or dried herbs to the gravy, such as rosemary, basil leaves, and thyme. If adding herbs, add them once your gravy begins to simmer. Make sure to drain the gravy when it’s done cooking.
    • Your gravy may be a little salty depending on the broth you use. Add a squeeze of lemon juice to fix a salty gravy.
    • Add only 2 cups of broth for a thicker gravy and 3 cups for thinner gravy.
    • This recipe is based on 2 Tablespoons of drippings, which is the amount common for 5 lb chickens. If you happen to have more drippings, add more flour and liquid to accommodate the increase. For example, if you end up with 6 Tablespoons of drippings, add 6 Tablespoons of flour and 3-4 cups of broth.
    • If you want to keep your gravy gluten-free, you can thicken it with cornstarch instead of flour. To thicken the gravy with cornstarch, you'll omit the flour and stir the broth into the melted butter and drippings over medium heat. Allow the broth to simmer for about 5-10 minutes. In a separate bowl, create a slurry by whisking together 2 Tablespoons cornstarch and ¼ cup water. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from heat.

    Nutrition

    Calories: 160kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 54mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Calcium: 8mg | Iron: 1mg

    by 8 Comments

    BBQ Mac and Cheese

    Everyone's favorite, mac and cheese has had one delicious makeover! This BBQ mac and cheese recipe is made with shredded BBQ and seasoned with BBQ sauce before being baked to perfection. It's rich, cheesy, creamy, and tangy. It's the perfect comfort food!

    Two bowls of mac and cheese topped with BBQ sauce.

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

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

    Just when you thought mac and cheese couldn't get any better, along comes BBQ mac and cheese! Stop what you are doing and make this immediately!

    This recipe is the most perfect comfort food, rich and hearty, cheesy and tangy, every bite is a real treat!

    The oven-baked macaroni cheese is loaded with BBQ pork, or chicken, a lot of cheese, and of course your favorite BBQ sauce. This is one hearty, indulgent and comforting dish that the whole family will love!

    Be sure to try my Seafood Mac and Cheese and Creamy Air Fryer Mac and Cheese too!

    A wooden spoon serving the BBQ mac and cheese.

    How to make BBQ Mac and Cheese

    • Gather your ingredients.
    Ingredients to make the recipe.
    • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and set aside.
    • Bring a large pot of salted water to a boil and add macaroni and cook until al dente, according to the directions on the macaroni box. This should be about 8-9 minutes. Drain and set aside in a large bowl.
    • Combine milk and heavy cream in a large measuring cup or glass. Set aside.
    • In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for 1-2 minutes, until the flour smells toasty. Slowly whisk in milk/cream mixture. Allow to simmer until thickened, whisking often. This should take about 5 minutes.
    • Remove from heat and stir in 2 cups of shredded cheese and the ½ cup bbq sauce. Taste the sauce and add salt and pepper if desired.
    • Butter melting in a pot.
    • flour added to the melted butter.
    • Whisking the flour.
    • Pouring in the milk.
    • The sauce being stirred with a wooden spoon.
    • Cheese and BBQ sauce added to the sauce.
    • Pour sauce over drained macaroni and stir until the macaroni is covered. Add 1 cup of cooked BBQ and stir until combined.
    • The sauce being poured over the macaroni.
    • The cheese sauce stirred into the macaroni.
    • Pour mixture into the 9x13 baking pan and top with remaining cooked BBQ, bbq sauce, and cheese. Place in the preheated oven and bake for 15-20 minutes, until the cheese is bubbly.
    The mac and cheese topped with more cheese and BBQ pork.
    • To brown the cheese on top, place the oven on broil for 3-4 minutes until the cheese on top has browned. Remove from the oven and top with remaining bbq sauce and allow to cool for 10 minutes. Serve and enjoy.
    The BBQ mac and cheese after being baked.

    Can you make it ahead of time?

    This BBQ mac and cheese is so delicious served straight out of the oven, but the leftovers are just as tasty! Once baked, let the dish cool and then cover or transfer to an airtight container. It will keep well for around four days and you can reheat it at 360F with the top covered with foil for around 15 minutes to warm it through.

    What's the best protein to use?

    This mac and cheese recipe is great with either BBQ shredded pork or BBQ chicken. You can buy store bought for ease or make your own favorite recipe. For a meat-free version, you can simply omit the meat, it will still have all of that delicious BBQ flavor.

    What do you serve it with?

    A big bowl of this mac and cheese is perfect served by itself in a big bowl, and it's delicious paired with your favorite sides. try it with:

    Close up of BBQ mac and cheese.

    Recipe Notes and Tips

    • Elbow macaroni is perfect for this recipe, but any short pasta like bow tie or penne will work well.
    • Sharp cheddar cheese adds a wonderful flavor, though other shredded cheese like Jack or mozzarella will work well.
    • The pasta should be cooked al dente. If it's overcooked, the final dish can become quite soggy.
    • Cook the pasta in heavily salted water to add flavor to the dish right from the beginning.

    More Pasta Recipes

    Two bowls of mac and cheese topped with BBQ sauce.
    Print Recipe
    4.25 from 4 votes

    BBQ Mac and Cheese

    Everyone's favorite, mac and cheese has had one delicious makeover! This BBQ mac and cheese recipe is made with BBQ shredded meat and seasoned with BBQ sauce before being baked to perfection.
    Prep Time15 minutes
    Cook Time35 minutes
    Total Time50 minutes
    Course: Main Course
    Cuisine: American
    Keyword: baked bbq mac and cheese, bbq pork mac and cheese, mac and cheese with bbq sauce
    Servings: 8 servings
    Calories: 791kcal
    Author: Tanya

    Ingredients

    • 16 oz dried elbow macaroni
    • ½ cup unsalted butter
    • ½ cup all-purpose flour
    • 2 cups milk
    • 1 cup heavy cream
    • 3 cups shredded sharp cheddar cheese separated
    • ½ cup bbq sauce plus more for garnish
    • 2 cups cooked BBQ pork or chicken
    • Salt and pepper to taste

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and set aside.
    • Bring a large pot of salted water to a boil and add macaroni and cook until al dente, according to the directions on the macaroni box. This should be about 8-9 minutes. Drain and set aside in a large bowl.
    • Combine milk and heavy cream in a large measuring cup or glass. Set aside.
    • In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for 1-2 minutes, until the flour smells toasty. Slowly whisk in milk/cream mixture. Allow to simmer until thickened, whisking often. This should take about 5 minutes.
    • Remove from heat and stir in 2 cups of shredded cheese and the ½ cup bbq sauce. Taste the sauce and add salt and pepper if desired.
    • Pour sauce over drained macaroni and stir until the macaroni is covered. Add 1 cup of cooked BBQ and stir until combined.
    • Pour mixture into the 9x13 baking pan and top with remaining cooked BBQ, bbq sauce, and cheese. Place in the preheated oven and bake for 15-20 minutes, until the cheese is bubbly.
    • To brown the cheese on top, place the oven on broil for 3-4 minutes until the cheese on top has browned. Remove from the oven and top with remaining bbq sauce and allow to cool for 10 minutes. Serve and enjoy.

    Notes

    • Elbow macaroni is perfect for this recipe, but any short pasta like bow tie or penne will work well.
    • Sharp cheddar cheese adds a wonderful flavor, though other shredded cheese like Jack or mozzarella will work well.
    • The pasta should be cooked al dente. If it's overcooked, the final dish can become quite soggy.
    • Cook the pasta in heavily salted water to add flavor to the dish right from the beginning.

    Nutrition

    Calories: 791kcal | Carbohydrates: 70g | Protein: 29g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 846mg | Potassium: 324mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1444IU | Vitamin C: 1mg | Calcium: 446mg | Iron: 2mg

    by 29 Comments

    Jamaican Festival (Sweet Dumpling) Recipe

    This Jamaican Festival recipe is a homemade version of the popular Jamaican snack. Made with a few simple ingredients, this delicious fried sweet dough is the perfect side dish for your favorite Jamaican recipes. 

    jamaican festival ina white bowl

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

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

    When I say festival, I don’t mean a party. But then again, it’s always a party when I show up with my homemade festival! Ha! All jokes aside, this Jamaican festival recipe is the truth and I worked on it to make sure it was as delicious as the ones I had as a child. 

    Jamaican festival is a sweet fried dough made with cornmeal, flour, sugar, salt, vanilla extract, and milk. The dough comes together quite easily and all you have to do is deep fry it. It goes well with some of my favorite Jamaican recipes like rasta pasta, jerk chicken, ackee and saltfish, or escovitch fish. 

    How to make Jamaican Festival

    First, gather your ingredients. You’ll want to start heating a heavy bottom pot of oil that has at least 3 inches of oil in it or use a deep fryer if you have one. Turn the heat over medium heat until the temperature reaches 350 degrees Fahrenheit. 

    ingredients for festival

    Prepare your festival dough by adding the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt to a large bowl and stirring to combine.

    dru ingredients for festival in a white bowl

    Add the vanilla extract and milk and stir until the dough comes together. Then use your hands to lightly form the mixture into a ball. 

    festival dogh rolled into ball

    Pinch off pieces of dough and roll them into long oval shapes. Make about 12 dumplings. 

    festival dough rolled into long oval shape in hand

    Once the oil has reached the temperature of 350 degrees Fahrenheit, fry the dough on all sides, until golden brown. This should take about 4-6 minutes.

    jamaican festival dough being deep fried

    Remove dough and drain off any excess grease. 

    fried festival draining on wire rack

    Serve and enjoy. 

    fried festival dough in plate with one broken to see inside

    What does festival taste like?

    Festival is like a combination of sweet cornbread and hushpuppies mixed together. It’s light and fluffy and sweetened to perfection. 

    Notes on Jamaican Festival

    • Make sure your oil is set to the proper temperature for deep frying. I use a thermometer to ensure my oil is at 350 degrees Fahrenheit.
    • Festival is best eaten when it's made. The dough can be made a day ahead.
    • The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough. 
    • I don't recommend making festival in an air fryer. I tried and it was not as good.

    Looking for other Jamaican recipes? Try these out:

    fried festival dough in plate with one broken to see inside
    Print Recipe
    4.91 from 20 votes

    Jamaican Festival (Sweet Dumpling) Recipe

    This Jamaican Festival recipe is a homemade version of the popular Jamaican snack. Made with a few simple ingredients, this delicious fried sweet dough is the perfect side dish for your favorite Jamaican recipes.
    Prep Time10 minutes
    Cook Time6 minutes
    Total Time16 minutes
    Course: Side Dish
    Cuisine: Caribbean
    Keyword: jamaican festival, jamaican festival recipe
    Servings: 12 dumplings
    Calories: 117kcal
    Author: Tanya

    Ingredients

    • 1 ½ cups all-purpose flour
    • ½ cup fine cornmeal
    • 6 Tablespoons granulated sugar
    • 2 teaspoons baking powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • ¾ cup milk a little less or more may be needed, see notes
    • Oil for deep frying*

    Instructions

    • Heat a heavy bottom pot of oil that has at least 3 inches of oil in it or use a deep fryer if you have one. Turn the heat over medium heat until the temperature reaches 350 degrees Fahrenheit.
    • Add the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt to a large bowl and stir to combine.
    • Add the vanilla extract and milk and stir until the dough comes together. Then use your hands to lightly form the mixture into a ball.
    • Pinch off pieces of dough and roll them into long oval shapes. Make about 12 dumplings.
    • Once the oil has reached the temperature of 350 degrees Fahrenheit, fry the dough on all sides, until golden brown. This should take about 4-6 minutes.
    • Remove dough and drain off any excess grease. Serve and enjoy.

    Notes

    • Make sure your oil is set to the proper temperature for deep frying. I use a thermometer to ensure my oil is at 350 degrees Fahrenheit.
    • Festival is best eaten when it's made. The dough can be made a day ahead.
    • The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough.
    • I don't recommend making festival in an air fryer. I tried and it was not as good.

    Nutrition

    Calories: 117kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 126mg | Fiber: 1g | Sugar: 7g | Vitamin A: 25IU | Calcium: 49mg | Iron: 1mg