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Creamy Cream of Mushroom Soup

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.

Cream of mushroom soup in a dutch oven.

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.

Soup season is well and truly here, and this cream of mushroom soup is a tried and tested classic recipe.

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!

How to make cream of mushroom soup

Prep and cut up your veggies.

The chopped vegetables on a board.

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.

Add mushrooms, thyme, 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.

Sprinkle four 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 he flour mixture.

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

The soup simmering in the pot.

Reduce heat to low and stir in heavy cream.

Pouring the cream into the soup.

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 it 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 all of the recipe each time I want some.

Frozen soup can either be thawed in the fridge overnight to reheat or you can slowly heat it 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.

Recipe Notes and Tips

  • Make the soup in a heavy bottomed pan or dutch oven. This will help to distribute the heat more evenly so that the bottom doesn't get scorched.
  • For a smoother soup, use an immersion blender or standing blender to blend the soup together.
  • 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.

Cream of mushroom soup in a dutch oven.
Print Recipe
4.73 from 116 votes

Cream of Mushroom Soup

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

Equipment

Ingredients

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

Instructions

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

Video

Notes

  • Make the soup in a heavy bottomed pan or dutch oven. This will help to distribute the heat more evenly so that the bottom doesn't get scorched.
  • For a smoother soup, use an immersion blender or standing blender to blend the soup together.
  • 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

by 3 Comments

Air Fried Toasted Ravioli

When you need an appetizer in a hurry, this delicious air fried toasted ravioli is more than perfect! Ready to serve in around 10 minutes, they are perfectly crispy and a breeze to make!

Air fried toasted ravioli on a white plate.

Toasted ravioli is one of my favorite appetizers and they are totally hassle free when cooked in the air fryer. They are super crispy on the inside and perfectly soft and creamy in the center.

I love not to worry about a pot of hot oil when making these, just pop them in the air fryer and you have a batch to serve in 6 minutes. Perfect when you have a hungry crowd to feed!

How to make Air Fried Toasted Ravioli

  • Preheat the air fryer to 380 degrees Fahrenheit.
  • Place egg and milk in one bowl and whisk to combine. Place breadcrumbs in another bowl.
  • Place ravioli in the egg mixture and coat ravioli on both sides, letting any excess drip off. Then place in breadcrumb mixture, coating both sides. Place ravioli in a greased air fryer basket.
The dredging station for the ravioli.
  • Air fryer on 380 degrees Fahrenheit for 5-6 minutes. Halfway through cooking, spray and flip the ravioli.
The cooked ravioli in the air fryer basket.
  • Place the ravioli in a bowl and toss with parmesan cheese. Garnish with parsley.

Can you make them ahead of time?

This air fryer ravioli is best served as soon as it's made so that it's nice and crispy. If you wan to get ahead of things, the breading can be done the day before and keep the ravioli covered with plastic wrap in the fridge.

If you have leftovers, they can be reheated in the air fryer at 350-400F for 3 to 4 minutes and they will get nice and crispy again.

Can you make this with frozen ravioli?

Yes! You can make this with either frozen or fresh ravioli. There's no need to thaw frozen before cooking it, just add a few extra minutes to the cooking time.

What do you serve it with?

I like to serve these with some fresh parsley for freshness and a rich marinara sauce for dipping. You can serve then with your favorite dips, garlic and herb, ranch and ketchup all work well.

Fried ravioli in a bowl served with marinara sauce.

Recipe Notes and Tips

  • Don't overcrowd the air fryer or the ravioli won't get as crispy.
  • Spray the ravioli halfway through cooking, not at the beginning. It's a tip I use when air frying anything with breading and I discuss it more in my tips for air fryers post.
  • If using frozen ravioli, you’ll need to cook a few minutes longer, about 8-10 minutes.
  • If you want a creamier filling, make sure to purchase ravioli that has a lot of cheesy filling.

More Air Fryer Appetizers

Air fried toasted ravioli on a white plate.
Print Recipe
5 from 1 vote

Air Fried Toasted Ravioli

When you need an appetizer in a hurry, this delicious air fried toasted ravioli is more than perfect! Ready to serve in around 10 minutes, they are perfectly crispy and a breeze to make!
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer ravioli, ravioli appetizer, toasted ravioli recipe
Servings: 6 servings
Calories: 223kcal
Author: Tanya

Ingredients

  • 9 oz ravioli fresh or frozen
  • 1 large egg beaten
  • ¼ cup milk
  • ¾ cup Italian bread crumbs
  • 2 Tablespoon grated parmesan cheese
  • 1 Tablespoon fresh parsley for garnish
  • Marinara Sauce for Dipping

Instructions

  • Preheat air fryer to 380 degrees Fahrenheit.
  • Place egg and milk in one bowl and whisk to combine. Place breadcrumbs in another bowl.
  • Place ravioli in egg mixture, letting any excess drip off, then place in breadcrumb mixture. Place ravioli in the air fryer.
  • Air fryer on 380 degrees Fahrenheit for 5-6 minutes, spraying and turning halfway through.
  • Toss the ravioli with parmesan cheese and garnish with fresh parsley.

Notes

  • Don't overcrowd the air fryer or the ravioli won't get as crispy.
  • Spray the ravioli halfway through cooking, not at the beginning.
  • If using frozen ravioli, you’ll need to cook a few minutes longer, about 8-10 minutes.
  • If you want a creamier filling, make sure to purchase ravioli that has a lot of cheesy filling.

Nutrition

Calories: 223kcal | Carbohydrates: 28g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 503mg | Potassium: 58mg | Fiber: 2g | Sugar: 2g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 5mg

by 4 Comments

How to Spatchcock a Chicken (Video)

Spatchcock chicken, or butterfly chicken, is an easy way to get a whole chicken prepared for cooking by removing the backbone and getting it to lay flat. This guide will teach you everything you need to know about how to get it done quickly and effortlessly. 

a spatchcocked chicken on a wooden board

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

If you’ve ever seen one of those beautiful flat laying whole chickens that looks Instagram worthy and wondered how you could do the same, then look no further. It’s pretty easy to do the same thing. The popular term for this flat laying chicken is called spatchcocked or butterflied.

So why would you spatchcock a chicken? Other than it being pretty gorgeous once done, spatchcocking a chicken allows it to cook a little quicker, cook evenly, and generally results in crispier skin. Laying a chicken flat is also good for when you want to grill a chicken.  

Things Needed:

  1. A smaller whole chicken - You’ll want one that’s 2-4lbs. Smaller chickens are easier to spatchcock and it’s easier to cut along the backbone.
  2.  A cutting board - Make sure it’s not slippery or moving around on your counter. Use a kitchen towel underneath to keep it in place.  
  3. Sharp Kitchen shears - Makes cutting along the backbone much easier and safer than using a knife. 
  4. A paring knife - For scoring the cartilage which makes it easier to lay the chicken flat.

How to Spatchcock a Chicken:

  • To Spatchcock a chicken, you'll need to place the chicken breast side down with legs toward you.
  • Use sharp kitchen shears and cut along the backbone to remove it. You'll end up cutting through the rib bones.
  • Slit the white cartilage that's in the middle of the breast.
  • Turn the chicken over and use two hands to pull the breast and wings upward while pushing the middle of the breast down, until it lays flat.
  • Remove any excess fat from the chicken.

And that's it. You can grill the chicken, air fry the chicken, or bake the chicken in the oven on 400 degrees Fahrenheit for 40-45 minutes.

a cooked spatchcocked chicken
Yield: Spatchcock Chicken

How to Spatchcock a Chicken

a spatchcocked chicken on a wooden board

Learn how to Spatchcock a Chicken with this easy guide.

Prep Time 5 minutes
Active Time 5 minutes
Total Time 10 minutes
Difficulty Easy

Materials

  • A 2-4 lb chicken
  • Cutting Board
  • Kitchen Shears
  • Paring Knife

Instructions

    1. Place the chicken breast side down with legs toward you. Cut along the backbone with sharp kitchen shears. scissors cutting along the backbone of a whole chicken
    2. Slit the cartilage that's in the middle of the breastbone. a knife cutting the cartilage of the chicken between the chicken breast
    3. Place two hands on the breast and wings and pull them apart while pushing down on the middle of the breastbone. two hands pulling the breast of the chicken apart
    4. Your chicken will lay flat. Cut off any excess fat. a spatchcocked chicken on a wooden board

Notes

  • Smaller chickens are easier to spatchcock as it's easier to cut along the backbone. I generally use chickens that are around 2-4lbs.
  • Dry your chicken with paper towels prior to cutting. It'll make grabbing and gripping the chicken easier.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Tanya
Category: Cooking Basics

by 4 Comments

Cauliflower Pizza Casserole

This low carb dinner is a delicious recipe that the whole family will love! Cauliflower pizza casserole is easy to make in a skillet, customize it with your favorite pizza toppings to make it your own!

Close up of the toppings on the cauliflower pizza casserole.

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

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

This cauliflower pizza casserole is a great alternative for pizza night and is an easy way to sneak some extra veggies into everyone's day! It comes together so easily with a few simple ingredients, it's sure to be a family favorite!

This is a great recipe if you are following a low carb lifestyle, and it's delicious if you're not!

If you are looking for more low carb recipes, be sure to check out my Chicken Patties and Air Fryer Shishito Peppers

How to make cauliflower pizza casserole

  • Gather your ingredinets and pre-heat the oven to 375 degrees.
ingredients for cauuliflower pizza casserole on a white background with text of ingredients
  • Heat a 10-inch ovenproof skillet over medium-high heat. Add Italian sausage and cook until browned.
Browning the sausage in a skillet.
  • Remove sausage from skillet and set aside. If there is grease leftover in the pan, add cauliflower and cook until browned, about 2 minutes, stirring occasionally. If there is not any grease, add a little oil to the pan before adding cauliflower.
Cooking the cauliflower in the skillet.
  • Remove pan from heat and add sausage back to pan along with pizza sauce and stir to combine.
Cauliflower added to the browned sausage.
  • Sprinkle cheese, pepperoni, and other toppings across the top.
Pepperoni and olives laid on top of the cauliflower.
  • Place in a preheated oven and bake for 20-25 minutes, until the cheese has melted. Remove from heat and allow to cool in the skillet for 10-15 minutes before serving. Serve and enjoy.
The cauliflower pizza casserole being served out of the skillet.

What other toppings can you add?

The beauty of this dish is that it's so easily customisable with all your favorite toppings. Try it with:

  • Bell peppers
  • Mushrooms
  • Pineapple
  • Bacon
  • Jalapeños
  • Blue cheese
  • And anything else you fancy!

Can you make it ahead of time?

You can make the pizza base a few hours ahead of time and add the toppings, then keep it covered in the fridge until you are ready to bake and serve it.

This dish is also perfect for meal prep and taste even better the second day.

Can you freeze it?

It's best not to freeze the cooked casserole, but you can make the base, let it cool, add the toppings and then freeze it. Wrap it in foil and place in a freezer bag and it will keep for a couple of months.

You can then cook it right from frozen, just add a few extra minutes to the cooking time.

Recipe Notes and Tips

  • Use an oven-safe skillet for this recipe. I use my cast-iron.
  • This dish produces a lot of liquid due to the cauliflower. Some of the liquid will soak up while it cools.
  • Cover this skillet with your favorite toppings.

More Easy Dinner Recipes

Close up of the toppings on the cauliflower pizza casserole.
Print Recipe
5 from 1 vote

Cauliflower Pizza Casserole

This low carb dinner is a delicious recipe that the whole family will love! Easy to make in a skillet, customize it with your favorite pizza toppings to make it your own!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: cauliflower pizza casserole, cauliflower pizza recipes, low carb casserole recipe
Servings: 6 servings
Calories: 350kcal
Author: Tanya

Ingredients

  • ½ lb Italian sausage
  • 1 Tablespoon olive oil optional
  • 1 medium head cauliflower chopped finely
  • 14 oz pizza sauce
  • 2 cups mozzarella cheese
  • 2 oz of pepperoni
  • Your favorite pizza toppings

Instructions

  • Preheat oven to 375 F degrees.
  • Heat a 10-inch oven proof skillet over medium-high heat. Add Italian sausage and cook until browned. Remove sausage from skillet and set aside. If there is grease leftover in the pan, add cauliflower and cook until browned, about 2 minutes, stirring occasionally. If there is not any grease, add oil to the pan before adding cauliflower.
  • Remove pan from heat and add sausage back to pan along with pizza sauce and stir. Sprinkle cheese, pepperoni, and other toppings across the top.
  • Place in a preheated oven and bake for 20-25 minutes, until the cheese has melted. Remove from heat and allow to cool in the skillet for 10-15 minutes before serving. Serve and enjoy.

Notes

  • Use an oven safe skillet for this recipe.
  • This dish produces a lot of liquid due to the cauliflower.
  • Cover this skillet with your favorite toppings.

Nutrition

Calories: 350kcal | Carbohydrates: 9g | Protein: 19g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 68mg | Sodium: 1052mg | Potassium: 656mg | Fiber: 3g | Sugar: 5g | Vitamin A: 539IU | Vitamin C: 52mg | Calcium: 227mg | Iron: 2mg

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Easy No-Cook Pizza Sauce

It's so easy to make your own tomato sauce for pizzas and dips! This no-cook pizza sauce takes no more than 5 minutes to make with a few simple ingredients.

The sauce spread on pizza dough.

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 it comes to pizza night, we love making our own pizzas instead of ordering in, and a pizza is only as good as its sauce!

Luckily I've got you covered with this easy pizza sauce that doesn't require any cooking, just blend the ingredients and spread it all over your favorite crust. Use it in your favorite pizza recipe, like cauliflower pizza casserole, a calzone, or dip.

This recipe is a great way to add flair and flavor to your homemade pizzas and it's great as a dip too, or stir it into some warm pasta.

If you are after more dipping sauces, be sure to check out my Homemade BBQ Sauce and Easy Queso Dip.

How to make easy no-cook pizza sauce

  • Add ingredients to a blender or food processor.
The ingredients before being blended.
  • Pulse a few times until desired consistency.
The ingredients after blending.

Can you make it ahead of time?

This recipe makes enough for two cups of sauce, so you are likely to have some leftover. Place the sauce in a sealed jar or airtight container and it will keep for up to a week. It can be used straight out of the fridge.

Can you freeze it?

This is a great recipe if you are looking for some batch cooking! The sauce will keep well frozen for up to 2 months. Defrost the suace in the fridge overnight before using.

Recipe Variations

This pizza sauce is pretty good as it is, but there are a few swaps you can make to suit your tastes.

  • I like to blend whole tomatoes to make this, but you can use a thick canned pure tomato sauce and mix the other ingredients into it.
  • I like to add red pepper flakes because I like my pizza sauce a little spicy. Feel free to omit the flakes for less heat or add more for spicy pizza sauce.
  • Depending on the brand of tomatoes you use, you may need to add a little sugar to cut through the acidity, but you can omit this if you prefer. You can also substitute white sugar for coconut sugar for a paleo sauce.
Tomatoes in a can.

Recipe Notes and Tips

  • This recipe is easily doubled and tripled.
  • Spread the sauce evenly on the crust and don't be stingy, add a nice thick layer.
  • The tomato paste makes the sauce thicker and more spreadable, so don't skip this ingredient.

More Easy Sauce Recipes

The sauce spread on pizza dough.
Print Recipe
5 from 1 vote

Easy No Cook Pizza Sauce

It's so easy to make your own tomato sauce for pizzas and dips! This no cook pizza sauce takes no more than 5 minutes to make with a few simple ingredients.
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: American
Keyword: easy pizza sauce, how to make pizza sauce, tomato pizza sauce recipe
Servings: 2 cups
Calories: 99kcal
Author: Tanya

Ingredients

Instructions

  • Add ingredients to a blender or food processor.
  • Pulse a few times until desired consistency.
  • Add to pizza or use as dip.

Notes

  • This recipe is easily doubled and tripled.
  • Spread the sauce evenly on the crust and don't be stingy, add a nice thick layer.
  • The tomato paste makes the sauce thicker and more spreadable, so don't skip this ingredient.

Nutrition

Calories: 99kcal | Carbohydrates: 23g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1231mg | Potassium: 888mg | Fiber: 6g | Sugar: 13g | Vitamin A: 913IU | Vitamin C: 39mg | Calcium: 171mg | Iron: 6mg

by 3 Comments

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.

An orange slice garnishing a glass of Jamaican sorrel drink

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.

Every Christmas morning deserves a tall glass of cold refreshing sorrel punch. I know, seems backward to drink a tall glass of cold anything during the winter, but this sorrel punch is a traditional drink I grew up drinking. It’s pretty much a must in any Caribbean household.

Sorrel generally involves overnight steeping of fresh or dried sorrel to release the flavors. I usually opt to make this recipe in a pressure cooker to avoid the overnight steep. You can make this recipe either in the Instant Pot or on the stovetop and it's a great option for a make-ahead holiday drink if you are entertaining.

For more drinks recipes, check out my Homemade Cranberry Lemonade and Slow Cooker Hot Holiday Punch.

How to make this sorrel drink

Instant Pot Method

  • Add sorrel, ginger, pimento seeds, and water to pressure cooker. Cover and cook on high pressure for 10 minutes, then naturally release.
The ingredients in an instant pot
  • Strain the mixture and discard the solids.
Straining the mixture through a fine mesh sieve
  • Sweeten with brown sugar.
  • Allow sorrel to cool and serve over ice. Store in the refrigerator.

Stovetop Method

  • Bring water to a boil in a large stockpot or kettle. Once boiling, add sorrel, ginger, and pimento seeds. Cover and let steep overnight in the refrigerator. Strain the solids.
  • Season with sugar and serve over ice. Enjoy.
Two glasses of sorrel drink garnished with orange slices

What is sorrel?

Caribbean sorrel is also known as the Roselle plant (Hibiscus sabdariffa), which is a species of the hibiscus flower. This sorrel is not the same as the leafy green plant known as sorrel. This sorrel is bright red in color and gives dishes an amazing deep rich red color, perfect for Christmas! It adds a tart and tangy flavor, similar to cranberries or pomegranate. Another popular name for this beautiful flower is "flor de jamaica."

A hand holding sorrel

You can find dried sorrel leaves in Caribbean markets or online.

There are also many well known health benefits of sorrel a.k.a hibiscus. To be honest, I like to prepare and drink this year round, not just for Christmas.

How do you serve it?

This punch is best served ice cold, so once you have made it keep it in the fridge until you are ready to serve. Fill glasses with ice, pour the drink over it and garnish with a fresh orange slice.

Make it spiked

If you prefer some alcohol in your holiday drinks, you can easily spike this sorrel drink. Add in some rum or vodka to the pitcher or into the individual glasses before serving.

Jamaican sorrel drink served in glasses with ice

Recipe Notes and Tips

  • If you’re making this recipe in your pressure cooker, please take note that it will take your pressure cooker about 20 minutes to rise to pressure.
  • Use freshly grated ginger rather than pre-grated for the best flavor. Don't skip on grating the ginger, it makes a difference in the flavor.
  • Sweeten with brown sugar or dilute with additional water to suit your tastes.

More Easy Drinks Recipes

sorrel drink in glass
Print Recipe
4.75 from 4 votes

Jamaican Sorrel Drink

This Jamaican sorrel drink is a herb infused beverage served over ice. Traditionally served during the holidays it's refreshing, easy to make and full of flavor.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Drinks
Cuisine: Jamaican
Keyword: how to make sorrel drink, sorrel and ginger, sorrel drink
Servings: 6 drinks
Calories: 33kcal
Author: Tanya

Equipment

Ingredients

  • 4 Oz dried sorrel about 4 cups
  • 3 Oz ginger grated
  • 1 Tablespoon pimento seeds
  • 10 cups water
  • Brown sugar to taste

Instructions

Pressure Cooker Method:

  • Add sorrel, ginger, pimento seeds, and water to pressure cooker. Cover and cook on high pressure for 10 minutes, then naturally release. Strain the mixture and discard the solids. Sweeten with brown sugar. Allow sorrel to cool and serve over ice. Store in the refrigerator.

Stovetop Method:

  • Bring water to a boil in a large stockpot or kettle. Once boiling, add sorrel, ginger, and pimento seeds. Cover and let steep overnight in the refrigerator. Strain the mixture and discard the solids.
  • Season with sugar and serve over ice. Enjoy.

Notes

  • If you’re making this recipe in your pressure cooker, please take note that it will take your pressure cooker about 20 minutes to rise to pressure.
  • Use freshly grated ginger rather than pre grated for the best flavor.
  • Sweeten with brown sugar or dilute with additional water to suit your tastes.

Nutrition

Calories: 33kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 454IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg

by 2 Comments

Chicken Seasoning

Add some flavor to your meals with this homemade chicken seasoning. Made with nine herbs and spices, this dry rub is an easy way to elevate any chicken dinner.

The spices for the seasoning in a 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 it comes to adding flavor to a dish, you can't go wrong with a homemade seasoning mix. This dry spice and herb mix is a wonderful way to season chicken and it's super quick to make a batch.

This recipe yields enough to season one whole chicken, but it's super easy to multiply the recipe to make a big batch to have on hand whenever you need.

Be sure to check out my other homemade seasoning recipes.

How to make chicken seasoning

Simply add the ingredients to a small bowl and mix together until well combined.

Chicken seasoning in a white bowl with a spoon

How to use it

You can rub this spice straight onto a whole chicken or chicken breasts or thighs before cooking. You can also mix with a little oil or melted butter to help to get the chicken skin nice and crispy.

A fried spatchcoked chicken on a wooden work top

This seasoning rub can be used on beef or pork as well and it's delicious sprinkled over vegetables before roasting.

How long does it keep?

This spice mix has a pretty good shelf life if you want to make a big batch. Store it in an air tight container in a cool and dark cupboard and it will keep well for up to 6 months depending on the freshness of your ingredients.

Make it to your taste

I use a little cayenne in this seasoning to give it some spice. If you are particularly sensitive to heat you can reduce the amount or omit it completely. Likewise, if you like your chicken on the spicy side, feel free to add in a little extra.

Chicken seasoning in front of a cooked spatchcock chicken

Recipe Notes and Tips

  • Use 3-4 tablespoon for a 4lb chicken.
  • I like to add 3 tablespoon of olive oil or butter to seasoning before roasting a whole chicken.
  • Store in a cool dark place in an airtight container

More Easy Seasonings

chicken spices in white bowl
Print Recipe
4.67 from 3 votes

Chicken Seasoning

Add some flavor to your meals with this homemade chicken seasoning. Made with nine herbs and spices, this dry rub is an easy way to elevate any chicken dinner.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: dry rub chicken seasoning, easy chicken seasoning recipe, homemade chicken seasoning
Servings: 4 tablespoons
Calories: 16kcal
Author: Tanya

Ingredients

  • 2 teaspoon paprika
  • 2 teaspoon onion powder
  • 2 teaspoon garlic powder
  • 1 teaspoon mustard powder
  • ½ teaspoon thyme
  • ½ teaspoon oregano
  • 1 ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper

Instructions

  • Whisk ingredients until incorporated. Use to season chicken, vegetables, or any other protein.

Notes

  • Use 3-4 tablespoon for a 4lb chicken.
  • I like to add 3 tablespoon of olive oil or butter to seasoning before roasting a whole chicken.
  • Store in a cool dark place in an airtight container

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 3200mg | Potassium: 57mg | Fiber: 1g | Sugar: 1g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

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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.

brown stew chicken in pot with blue towel behind it

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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 had brown stewed chicken quite often growing up and it quickly became one of my favorite stew recipes. It was on a weekly rotation in our house and we would have it more often than we had these amazing oxtails. 

Brown stew chicken takes a little more time than most traditional stew recipes you will find. The meat is washed and then marinated in “seasoning” which includes chopped aromatics and a few dry seasonings. The meat is then lightly browned on the stovetop or in the oven, and then stewed for about 30-40 minutes until the meat is fall off the bone tender. 

I’ve ventured from my parent's recipe by using boneless and skinless chicken, mainly because I’m not a fan of chicken skin in stew. You could use chicken with skin and bone on it, just expect to cook it longer. 

How to Make Brown Stew Chicken

First, rinse your chicken with some vinegar and water. I’m sure some will wonder why. This is just a rule from my mom and almost anyone from the Caribbean. So I do it. No questions asked. 

Place your chicken pieces in a bowl along with the brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, garlic cloves, ginger, onions, and peppers. That's a lot, but oh so necessary if you want those deep flavors. Mix ingredients, making sure the chicken is fully covered. Cover and place in the fridge and allow the meat to marinate for at least 1 hour. If you can, allow it to marinate overnight. 

raw chicken with peppers, onions, and other seasonings in glass bowl

When ready to cook, remove the onions, peppers, garlic, and ginger from the chicken and place in a separate bowl.

two glass bowls, one with peppers and onions and the other with raw chicken

Heat a large skillet over medium heat, add oil, and then add chicken pieces and brown on each side, for about 2 minutes. 

chicken being browned in pan

Remove chicken and add reserved seasonings to the pot and sauté until softened, for about 5 minutes.

peppers and onions being browned in pan

Add chicken back to skillet along with chicken broth, water, and ketchup. Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy.

chicken pieces cooking in pot

Serve and enjoy. 

close up photo of brown stew chicken in pan with thyme leaves on top

Recipes to serve with:

Other Jamaican Recipes to Try:

or have a look at all my Caribbean inspired recipes.

Watch this video tutorial and see how I make this brown stew chicken from start to finish.

brown stew chicken in pan
Print Recipe
4.87 from 397 votes

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.
Prep Time20 minutes
Cook Time40 minutes
1 hour
Total Time2 hours
Course: Main Course
Cuisine: Caribbean
Keyword: brown stew chicken, jamaican brown stew chicken
Servings: 6 people
Calories: 626kcal
Author: Tanya

Ingredients

  • 3 lbs chicken thighs boneless, skinless
  • 1 Tablespoon brown sugar
  • 2 teaspoons browning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons salt or to taste
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon allspice
  • 1 yellow onion chopped
  • 3 spring onions chopped
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 1 scotch bonnet pepper seeds removed and chopped
  • 4 garlic cloves chopped
  • 1 inch ginger chopped
  • ¼ cup oil
  • 2 Tablespoons ketchup
  • 1 cup chicken broth
  • ½ cup water

Instructions

  • Add chicken, brown sugar, browning, garlic powder, onion powder, salt, paprika, dried thyme, black pepper, allspice, onions, green pepper, red pepper, scotch bonnet, garlic cloves, and ginger to a bowl and mix, rubbing seasoning into the chicken. Cover and marinate in the fridge for at least 1 hour or overnight.
  • Remove peppers, onions, garlic, ginger and thyme from chicken and set aside. Heat oil in large skillet over medium heat and add chicken, brown for about 1-2 minutes per side. Remove chicken and add reserved onions and peppers to the skillet and sauté until softened, for about 5 minutes. Add chicken back to skillet along with chicken broth, water, and ketchup.
  • Bring mixture to a simmer and cover and simmer for 30 minutes, stirring occasionally. Remove cover and simmer for an additional 10 minutes, to reduce the gravy. Serve and enjoy.

Notes

  • Brown stew chicken is traditionally cooked with a whole chicken that has been chopped into smaller pieces. Feel free to skip this by using chicken thighs or legs.
  • With any stew, dark meat works best as chicken breast can overcook and dry out. Dark meat also has more flavor. I generally opt for chicken thighs, chicken legs, and chicken wings when it comes to this recipe.

Nutrition

Calories: 626kcal | Carbohydrates: 11g | Protein: 38g | Fat: 47g | Saturated Fat: 11g | Cholesterol: 222mg | Sodium: 1154mg | Potassium: 633mg | Fiber: 1g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 29mg | Calcium: 39mg | Iron: 2mg

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Homemade Pumpkin Waffles

These delicious homemade pumpkin waffles are perfect for a fall breakfast or brunch. Easy to make and flavored with maple syrup and brown sugar, they are a breakfast that the whole family will love!

pumpkin waffles stacked on top of each other on orange and teal 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.

When it comes to weekend breakfasts in our house, there's always heated discussion over whether we have pancakes or waffles! When I served up these pumpkin waffles, even the pancake lovers devoured them!

Super quick and easy to make, they are rich in flavor and taste just like fall!

If you love waffles, be sure to check out my Cinnabon Waffles Recipe!

Ingredients

  • All-purpose Flour
  • Baking Powder
  • Pumpkin Spice
  • Salt
  • Eggs
  • Milk
  • Butter
  • Maple Syrup
  • Brown Sugar
  • Pumpkin
Ingredients to make the waffles

How to make pumpkin waffles

  • Whisk flour, baking powder, pumpkin spice, and salt in a large bowl until combined.
Dry ingredients whisked together in a bowl
  • In a separate bowl, which eggs, milk, butter, maple syrup, and brown sugar until combined.
Wet ingredients mixed together in a bowl
  • Pour mixture and pumpkin into the flour mixture and whisk until combined. Set aside.
Wet and dry ingredients whisked together
  • Heat a waffle iron until hot and ready for the batter. Spray waffle iron with oil or brush with butter.
  • Pour batter into waffle iron, close, and cook until done.
The waffle batter poured onto a waffle iron
The cooked waffles in the waffle iron

Can you make them ahead of time?

It's best to serve the waffles as soon as you've made them, but if you are serving a crowd you can make them up to an hour ahead of time. Place the cooked waffles on sheet pans and you can reheat them in the oven at 300F for 7-10 minutes, flipping halfway.

You can make the waffle batter the night before and keep it covered in the fridge.

You can also freeze these waffles ahead of time. We cook these from frozen for busy mornings. We reheat our waffles in the air fryer on 350 for 5-7 minutes, until heated through.

What do you serve them with?

I like to serve my waffles with a generous helping of maple syrup drizzled on top. You can also serve them with a generous helping of whipped cream, fresh fruits or with some Blueberry Compote.

What's the difference between pancakes and waffles?

The main ingredients for waffles and pancakes are the same, but waffles contain more sugar and fat. The sugar caramelizes and the additional fat helps to get really nice crispy edges. That is why I am firmly in the waffle camp!

Pouring syrup over stacked waffles

Recipe Notes and Tips

  • Do not over mix the waffle batter or they will not rise and get nice and fluffy.
  • Don't swap the brown sugar for white. The brown sugar contains molasses which gives these waffles a deep and rich flavor.
  • Use pure pumpkin puree, not spiced, or it will be too overpowering.

More Easy Breakfast Recipes

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

Maple syrup being poured over the pumpkin waffles
Print Recipe
5 from 1 vote

Homemade Pumpkin Waffles

These delicious homemade pumpkin waffles are perfect for a fall breakfast or brunch. Easy to make and flavored with maple syrup and brown sugar, they are a breakfast that the whole family will love!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Keyword: homemade pumpkin waffles, how to make waffles, pumpkin waffles
Servings: 10 waffles
Calories: 168kcal
Author: Tanya

Ingredients

  • 1 ½ cup all-purpose flour
  • 1 Tablespoon baking powder
  • 1 Tablespoon pumpkin spice
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup milk
  • ¼ cup unsalted butter melted
  • ¼ cup maple syrup
  • 2 Tablespoon brown sugar
  • ½ cup pumpkin
  • oil or butter for waffle iron

Instructions

  • Whisk flour, baking powder, pumpkin spice, and salt in a large bowl until combined.
  • In a separate bowl, whisk eggs, milk, butter, maple syrup, and brown sugar until combined. Pour mixture and pumpkin into the flour mixture and whisk until combined. Set aside.
  • Heat a waffle iron until hot and ready for the batter. Spray waffle iron with oil or butter. Pour batter into waffle iron, close, and cook until done.
  • Serve and enjoy.

Video

Notes

  • Do not over mix the waffle batter or they will not rise and get nice and fluffy.
  • Don't swap the brown sugar for white. The brown sugar contains molasses which gives these waffles a deep and rich flavor.
  • Use pure pumpkin puree, not spiced, or it will be too overpowering.

Nutrition

Calories: 168kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 180mg | Potassium: 219mg | Fiber: 1g | Sugar: 8g | Vitamin A: 713IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg

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Broccoli Rice Casserole

It's so easy to make broccoli rice casserole from scratch and it makes for a hearty and comforting family meal or a tasty side dish. All cooked in one pot and ready to serve in 45 minutes.

broccoli rice casserole in teal skillet

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 it comes to comfort food, you can't beat a rice casserole. Hearty and warming and I love that it's a one pot meal to cut down on the clean up time!

Cheesy and full of flavor, this broccoli rice casserole is super easy to make and tastes oh so good! It's also great to serve up as a side during the holidays!

If you are in the mood for more comfort food, be sure to check out my Creamy Cajun Chicken Pasta and Turkey Chili Recipe.

Ingredients

  • Broccoli
  • Butter
  • Onion
  • Mushrooms
  • Flour
  • Chicken broth
  • Evaporated milk
  • Mustard powder
  • Salt and pepper
  • Garlic powder
  • Cheddar cheese
  • Cooked rice
Ingredients in glass bowls

How to make Broccoli Rice Casserole

  • Preheat the oven to 400 degrees Fahrenheit.
  • Blanch broccoli - bring 4 quarts of salted water to a boil. Once boiling, place broccoli in the water and boil for about 4 minutes. Remove broccoli from water and set aside.
  • Melt butter over medium heat in a large ovenproof skillet. Add onions and mushrooms and sauté for about 5 minutes.
Mushrooms and onions cooking in a pan
  • Sprinkle flour over the onions and mushrooms and stir. Cook for about 2 minutes.
Stirring in flour
  • Slowly stir in the chicken broth, making sure to get up all the brown bits in the bottom of the skillet.
Chicken broth added to the pan
  • Slowly whisk in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring mixture to a simmer and allow to simmer for about 5 minutes, until thickened, stirring often.
Milk and seasonings added
The sauce thickened in the pan
  • Remove skillet from heat and slowly stir in 2 cups of the grated cheese, until the cheese has melted and the mixture is smooth and creamy.
Cheese added to the sauce
Cheese stirred into the sauce
  • Stir in the broccoli and rice.
Broccoli and rice being added to the pot
  • Sprinkle the remaining cheese over the mixture.
Cheese sprinkled over the top
  • Place in the preheated oven and bake for 15 minutes, until the cheese on top has melted. Remove and enjoy 🙂
Overhead shot of the baked casserole with a wooden spoon

Can you make a rice casserole ahead of time?

Yes! This is a great make ahead dish. You can prep it all the day before and keep it covered in the fridge until you are ready to bake it. Any leftovers can be kept for three to four days and reheated in the oven.

Can you freeze it?

This casserole freezes really well and you can cook it right from frozen. Let it cool and then transfer it to freezer safe containers and it will keep well for up to 3 months.

Place the frozen mixture into a casserole dish and bake at 400F for 30 minutes. Give it a good stir and cook for an additional 30 to 40 minutes.

What's the best rice to use?

I like to use a long grain white rice like basmati or jasmine. You can use brown rice if you prefer, just make sure it's fully cooked before adding it to the casserole.

Broccoli rice casserole on a wooden spoon

Recipe Notes and Tips

  • If subbing frozen broccoli for fresh, make sure to defrost the broccoli and drain it before adding it to the casserole. 
  • You can use a casserole dish if you don’t have an ovenproof skillet. Just transfer cheese mixture to a bowl, add broccoli and cheese, and transfer mixture to a 2qt casserole dish.

More Easy Rice Recipes

broccoli rice casserole in teal skillet
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Broccoli Rice Casserole

It's so easy to make broccoli rice casserole from scratch and it makes for a hearty and comforting family meal. All cooked in one pot and ready to serve in 45 minutes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: broccoli and rice casserole, how to make broccoli rice casserole from scratch
Servings: 8 servings
Calories: 362kcal
Author: Tanya

Ingredients

  • 4 cups fresh broccoli florets chopped
  • 3 Tablespoon unsalted butter
  • ¾ cup chopped onion
  • 2 cups chopped portobello mushrooms
  • 3 Tablespoon all-purpose flour
  • ½ cup chicken broth
  • 1 12 oz can evaporated milk
  • 1 teaspoon mustard powder
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper or to taste
  • ½ teaspoon garlic powder
  • 3 cups shredded cheddar cheese separated
  • 2 cups cooked rice

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Blanch broccoli - bring 4 quarts of salted water to a boil. Once boiling, place broccoli in the water and boil for about 4 minutes. Remove broccoli from water and set aside.
  • Melt butter over medium heat in a large ovenproof skillet. Add onions and mushrooms and sauté for about 5 minutes.
  • Sprinkle flour over the onions and mushrooms and stir. Cook for about 2 minutes.
  • Slowly stir in the chicken broth, making sure to get up all the brown bits in the bottom of the skillet. Slowly stir in the evaporated milk, mustard powder, salt, black pepper, and garlic powder. Bring mixture to a simmer and allow to simmer for about 5 minutes, stirring often.
  • Remove skillet from heat and slowly whisk in 2 cups of the grated cheese, until the cheese has melted and the mixture is smooth and creamy. Stir in the broccoli and rice. Sprinkle the remaining cheese over the mixture.
  • Place in the preheated oven and bake for 15 minutes, until the cheese on top has melted. Remove and enjoy 🙂

Notes

  • If subbing frozen broccoli for fresh, make sure to defrost the broccoli and drain it before adding it to the casserole.
  • You can use a casserole dish if you don’t have an ovenproof skillet. Just transfer cheese mixture to a bowl, add broccoli and cheese, and transfer mixture to a 2qt casserole dish.

Nutrition

Calories: 362kcal | Carbohydrates: 24g | Protein: 17g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 69mg | Sodium: 675mg | Potassium: 451mg | Fiber: 2g | Sugar: 7g | Vitamin A: 951IU | Vitamin C: 44mg | Calcium: 456mg | Iron: 1mg