Recipe Index

Jamaican Sorrel Drink

September 14, 2020 by Tanya 3 Comments

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

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Full Recipe Ingredients/Instructions are available in the
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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.

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."

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

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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

Cook Time30

Total Time40

Course: Drinks

Cuisine: Jamaican

Keyword: how to make sorrel drink, sorrel and ginger, sorrel drink

Servings: drinks

Calories: 33kcal

Author: Tanya

Equipment

Dried Sorrel

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

Chicken Seasoning

September 10, 2020 by Tanya 2 Comments

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.

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

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

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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

Total Time5

Course: Seasoning

Cuisine: American

Keyword: dry rub chicken seasoning, easy chicken seasoning recipe, homemade chicken seasoning

Servings: 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

Brown Stew Chicken

September 1, 2020 by Tanya 382 Comments

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

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.

Remove chicken and add reserved seasonings to the pot 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.

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

Recipes to serve with:

Jamaican Rice and Peas (Pressure Cooker)
Steamed Cabbage

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.

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4.87 from 393 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

Cook Time40

Total Time2

Course: Main Course

Cuisine: Caribbean

Keyword: brown stew chicken, jamaican brown stew chicken

Servings: 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

Homemade Pumpkin Waffles

August 13, 2020 by Tanya 2 Comments

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

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

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

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

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!

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

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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

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: homemade pumpkin waffles, how to make waffles, pumpkin waffles

Servings: 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

Broccoli Rice Casserole

August 7, 2020 by Tanya 4 Comments

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.

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

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

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

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.

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 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.

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.

Stir in the broccoli and rice.

Broccoli and rice being added to the pot

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 🙂

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

Pressure Cooker (Instant Pot) Rice Pudding
Steak Kimchi Fried Rice
Jamaican Instant Pot Rice and Beans
Instant Pot Cajun Dirty Rice
Homemade Rice a Roni
Kale Rice

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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

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: broccoli and rice casserole, how to make broccoli rice casserole from scratch

Servings: 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

Creamed Cabbage and Sausage Recipe

August 6, 2020 by Tanya 10 Comments

This delicious creamed cabbage and sausage is a perfect quick and easy weeknight meal. Ready to serve in less than 30 minutes and all made in one skillet.

cabbage in skillet with wooden spoon sticking out

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

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

If you are stuck in a bit of a dinner rut and looking for something tasty, quick, and super easy, I've got you covered with this creamed cabbage and sausage.

All made in one pan with just a few simple ingredients, this is a hearty meal that the whole family will love! Be sure to check out my Air Fryer Sausage and Peppers and Balsamic Shrimp and Sausage Skillet Dinner for more easy weeknight dinners!

Ingredients

Smoked sausage
Green cabbage
Heavy cream
Worcestershire sauce
Sugar
Salt and pepper

How to make creamed sausage and cabbage

Brown sausage in a medium-sized skillet over medium-high heat, about 2-3 minutes or until the sausage is browned on the outside.

Add cabbage and stir until the cabbage has softened a little, about 5 minutes.

Add heavy cream, Worcestershire sauce, and sugar and stir to combine. Reduce heat to medium and simmer until heavy cream is reduced, about 10-15 minutes.

Remove from heat and add salt and pepper. Enjoy 🙂

Overhead shot of creamed cabbage and sausage in a skillet with a wooden spatula

What do you serve it with?

Don't tell anyone but I can totally eat this just by itself! I also like to serve it with mashed potatoes or rice, something to soak up all of that creamy sauce and a side of veggies like Sautéed Yellow Squash or Sautéed Beet Greens.

What's the best sausage to use?

I like to use smoked sausage like kielbasa or andouille, but you can easily use whatever sausages you have in your fridge. If you don't use smoked sausage, be sure to cook it a little bit longer in the skillet until cooked through.

How long does it keep?

Once the creamed cabbage and sausage has cooled to room temperature, store it in an air-tight container in the fridge. It will keep well for 3-5 days.

It's best not to freeze it as the texture of the cabbage and cream will change significantly.

Stirring the creamed cabbage with a wooden spatula

Recipe Notes and Tips

You can use red cabbage in place of white in this recipe if that's what you have, or even use a mixture of both.
I typically use 1 teaspoon salt and ½ teaspoon black pepper when making this recipe.
I prefer to use heavy cream in this recipe, but you can use half and half if you prefer.

More Easy Weeknight Recipes

Watch this video tutorial and see how I make this creamed cabbage and sausage from start to finish.

creamed cabbage in skillet with spatula moving the food

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4.50 from 10 votes

Creamed Cabbage and Sausage Recipe

This delicious creamed cabbage and sausage is a perfect quick and easy weeknight meal. Ready to serve in less than 30 minutes and all made in one skillet.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Keyword: cabbage and sausage recipe, cabbage with sausage, creamed cabbage

Servings: servings

Calories: 373kcal

Author: Tanya

Ingredients

6 oz smoked sausage chopped
½ medium green cabbage about 5 cups sliced
1 cup heavy cream
1 Tablespoon Worcestershire sauce
2 teaspoon white granulated sugar
Salt and pepper to taste

Instructions

Brown sausage in a medium-sized skillet over medium-high heat, about 2-3 minutes or until the sausage is browned on the outside.
Add cabbage and stir until the cabbage has softened a little, about 5 minutes.
Add heavy cream, Worcestershire sauce, and sugar and stir to combine. Reduce heat to medium and simmer until heavy cream is reduced, about 10-15 minutes.
Remove from heat and add salt and pepper. Enjoy 🙂

Notes

You can use red cabbage in place of white in this recipe if that's what you have, or even use a mixture of both.
I typically use 1 teaspoon salt and ½ teaspoon black pepper when making this recipe.
I prefer to use heavy cream in this recipe, but you can use half and half if you prefer.

Nutrition

Classic Southern Cornbread Recipe

August 5, 2020 by Tanya 5 Comments

This Classic Southern Cornbread has a beautiful golden crust with the perfect crumb on the inside. This savory cornbread recipe is the perfect side for your favorite meal.

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

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

There’s a whole long history and debate when it comes to cornbread in the South. The biggest debate is whether or not sugar belongs in Southern cornbread. That’s not a debate I’m looking to get into, but you can read more about the history of Southern cornbread if you like, it’s quite interesting.

This cornbread recipe is the one my family loves when it comes to southern-style cornbread. It’s not sweet, but I do add a little bit of sugar to round out the taste. The sugar is optional in the recipe. If you're looking for a sweeter cornbread, try these cornbread muffins.

Ingredients

Cornmeal
All-purpose flour
Baking powder and baking soda
Sugar
Salt
Butter
Buttermilk
Eggs

How to make Southern Cornbread

Preheat oven to 425 degrees Fahrenheit. Place 1 tablespoon of butter in a 10-inch cast-iron skillet and place in the oven on the middle rack for 5 minutes or until the butter has melted.
Remove from oven and swirl butter to spread across the bottom of the skillet.

Meanwhile, combine cornmeal, all-purpose flour, baking powder, baking soda, sugar (if using), and salt and whisk to combine. In another bowl, whisk eggs, butter, and buttermilk together. Add wet mixture to dry mixture and whisk until smooth.

Whisking together the ingredients in a bowl

Pour into the hot cast-iron skillet.

Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden.

What do you serve with it?

You can serve this savory cornbread as an appetizer, side dish or by itself as a tasty snack! It's great served with soups, stew and chilis as well as grilled meats. It works great with fried chicken too! Try it with:

Do you have to cook cornbread in a skillet?

I love to use my cast iron skillet for this recipe. It distributes the heat evenly and it's easy to move in and out of the oven. If you don't have an oven safe skillet, you can make the bread in a pyrex dish or a greased tin.

What's the best cornmeal to use?

I like to use medium ground cornmeal for cornbread, but you can add some fine cornmeal for a lighter texture, or, add in a little coarse ground for a bit of crunch.

The cornbread in a skillet and a sliced served on a plate

Recipe Notes and Tips

Make sure your skillet is hot when you add the batter to get a nice crust.
The cornbread is ready when the top is golden brown and an inserted toothpick comes out clean.
Once cooled, place the cornbread in an airtight container. It will keep for up to 2 days at room temperature and up to a week in the fridge.
To freeze, wrap the bread in foil or plastic wrap and place in a freezer bag. It will keep frozen for up to 6 months and can be thawed at room temperature.

More Easy Bread Recipes

cornbread with slice cut from it and butter on top

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4.75 from 4 votes

Classic Southern Cornbread Recipe

This Classic Southern Cornbread has a beautiful golden crust with the perfect crumb on the inside. This savory cornbread recipe is the perfect side for your favorite meal.

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: classic cornbread recipe, skillet cornbread, southern cornbread recipe

Servings: servings

Calories: 241kcal

Author: Tanya

Ingredients

1 ½ cup cornmeal
½ cup all-purpose flour
1 Tablespoon baking powder
½ teaspoon baking soda
2 Tablespoons sugar optional
1 teaspoon salt
¼ cup butter melted + 1 tablespoon butter
1 cup buttermilk
2 eggs

Instructions

Preheat oven to 425 degrees Fahrenheit. Place 1 tablespoon of butter in a 10-inch cast-iron skillet and place in the oven on the middle rack for 5 minutes or until the butter has melted. Remove from oven and swirl butter to spread across the bottom of the skillet.
Meanwhile, combine cornmeal, all-purpose flour, baking powder, baking soda, sugar (if using), and salt and whisk to combine. In another bowl, whisk eggs, butter, and buttermilk together. Add wet mixture to dry mixture and whisk until smooth.
Pour into the hot cast-iron skillet. Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden.

Notes

Make sure your skillet is hot when you add the batter to get a nice crust.
The cornbread is ready when the top is golden brown and an inserted toothpick comes out clean.
Once cooled, place the cornbread in an airtight container. It will keep for up to 2 days at room temperature and up to a week in the fridge.
To freeze, wrap the bread in foil or plastic wrap and place in a freezer bag. It will keep frozen for up to 6 months and can be thawed at room temperature.

Nutrition

Freezer Friendly Breakfast Sandwiches

August 4, 2020 by Tanya 2 Comments

Make it an easy and delicious morning with these make-ahead breakfast sandwiches. You can make a batch of these if you’re serving a large number of people for breakfast or you can make these and freeze them for a grab and go breakfast.

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

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

I started prepping breakfast when I worked full time as an attorney. Mornings were always a little crazy so I lived by breakfast recipes I could prep ahead and freeze for later, like these pancakes or waffles.

These sandwiches are perfect for prepping on the weekend for the upcoming week. I like to store them in the freezer and grab one before starting my day, although sometimes the whole batch gets devoured before I even have a chance to freeze them.

How to make Breakfast Sandwiches

First, preheat your oven to 375 degrees Fahrenheit and gather your ingredients and tools. Prepare two sheet pans by laying parchment paper in them. You can mix up the ingredients for your sandwiches but I use the following:

English muffins (Cinnamon and Raisin kind)
Large eggs
Cheddar Cheese
Turkey Bacon
Strawberry Jam
Chopped Spinach and Tomato

ingredients for sandwiches on marble countertop

Crack eggs into a large bowl and whisk until beaten. Season with salt and pepper and stir in spinach and tomato.

collage of beaten eggs and spinach and tomato in white bowl

Pour egg mixture into one sheet pan. Place turkey bacon in the other sheet pan. Place egg mixture on middle oven rack and turkey bacon on bottom oven rack. Bake turkey bacon until cooked, about 12 minutes. Bake egg mixture until set, about 14-15 minutes. Remove from oven and set aside.

Once the eggs have cooled a bit, place whatever bread you are using over the eggs and cut squares that are about the size of the bread.

collage of cooked turkey bacon and baked eggs with an english muffon on top of eggs

Baking the eggs in the oven is perfect for these eggs as they come out perfectly cooked and easy to place on the sandwiches.

close up of cut egg mixture on white plate

Assemble the sandwiches by placing egg, bacon, cheese, and jam on sadwiches.

You can eat the sandwiches now or wrap them in plastic wrap to store in the freezer for later.

How to Freeze Breakfast Sandwiches

Place wrapped breakfast sandwiches in a galon sized freezer bag and label them. Store them in the freezer until ready to use. I like to use reusable plastic bags for my sandwiches.

How to Reheat Breakfast Sandwiches

I generally reheat these in my air fryer but the microwave works as well. Unwrap the sandwiches from the plastic wrap before reheating.

Air Fryer

Separate sandwich and reheat in air fryer on 375 degrees Fahrenheit for 5-7 minutes. If you don't have an air fryer, you could also use the oven but increase the time to about 9-10 minutes.

Microwave

Place unwrapped sandwich on microwave safe plate. Reheat in the microwave for 60-90 seconds until done.

And there ya have it. An easy breakfast sandwich that taste amazing. You get to control the ingredients and make them how you like it.

Looking for more breakfast recipes? Try these out:

breakfast sandwiches wrapped in plastic wrap on marble with one sandwich unwrapped

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Freezer Friendly Breakfast Sandwiches

Prep Time10

Cook Time15

Sandwich Assemble10

Total Time35

Course: Breakfast

Cuisine: American

Keyword: breakfast sandwich, breakfast sandwiches, freezer friendly breakfast sandwich, make ahead breakfast sandwich

Servings: people

Calories: 385kcal

Author: Tanya

Equipment

Ingredients

6 English Muffins or any kind of bread you prefer
12 large eggs lightly beaten
6 slices turkey bacon
6 slices Cheddar Cheese
Optional add-ins
1 cup spinach
¼ cup chopped tomatoes
Salt and Pepper to taste

Instructions

Prepare two sheet pans (12x17) by laying parchment paper on the bottom. Preheat oven to 375 degrees Fahrenheit.
Add eggs in a large bowl and whisk until beaten. Stir in spianch and tomato. Pour egg mixture into one baking sheet. Place turkey bacon in the other sheet pan. Place egg mixture on middle oven rack and turkey bacon on bottom oven rack. Bake turkey bacon until cooked, about 12 minutes. Bake egg mixture until set, about 14-15 minutes. Remove from oven and set aside.

Assemble Sandwiches

Cut the baked eggs into pieces that will fit onto your bread. Assemble the sandwiches by placing egg, bacon, cheese, and jam on sadwiches.
You can eat the sandwiches now or store for later.

Notes

Freezer instructions: Wrap sandwiches individually in plastic wrap. Store in freezer in a gallon sized freezer bag. They will last up to 1 month in the freezer.

To Reheat:

Remove plastic wrap from each sandwich before reheating. You can use a microwave, air fryer, or oven to reheat.

Air Fryer: Separate sandwich and place in air freyr basket. Reheat in air fryer on 375 degrees Fahrenheit for 5-7 minutes. If you don't have an air fryer, you could also use the oven but increase the time to about 9-10 minutes.

Microwave: Place unwrapped sandwich on microwave safe plate. Reheat in the microwave for 60-90 seconds until done.

Nutrition

Homemade Ranch Seasoning

July 29, 2020 by Tanya Leave a Comment

It's so quick and easy to make your own homemade ranch seasoning and it's such a great way to season all of your favorite meals. Easy to make into ranch dressing, or sprinkle it over potatoes and meats for a kick of flavor.

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

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

I rarely buy seasonings and dressings any more because it's so easy to make your own in a few minutes!

Homemade ranch seasoning has a great shelf life and so many uses. It's a great way to add flavor to so many meals and it's easy to transform into a creamy dressing.

Be sure to check out my BBQ Seasoning, Jamaican Jerk Seasoning and Homemade Taco Seasoning - they are always in my cupboard ready to use!

Ingredients

Milk Powder (or buttermilk powder)
Dry Parsley
Salt
Mustard Powder
Dry Oregano
Garlic Powder
Onion Powder
Dill Weed
Black Pepper

How to make homemade ranch seasoning

It couldn't be easier to make this seasoning mix!

Add the ingredients to a bowl.
Mix until combined.

The ingredients mixed together with a wooden spoon

Can you make ranch dressing with this recipe?

It's really easy to transform this dry seasoning mix into a creamy dressing! I like to do this rather than buying bottled ranch dressing that just sits in the fridge.

Add ½ cup mayonnaise, 2 tablespoon water, and 2 ½ tablespoon of this ranch seasoning to a bowl.
Whisk to combine.

Whisking the ranch seasoning with water and mayonnaise to make a sauce

How to store

This ranch seasoning has a great shelf life and will keep well for up to 3 months. Store the mix in an air tight jar or container and keep it at room temperature. If you are using buttermilk powder rather than milk powder, then store it in the fridge.

If you make ranch dressing, it will keep in the fridge for 3 to 4 days.

How do you use the seasoning?

Aside from making ranch dressing, there's lots of uses for using this seasoning dry. Sprinkle in on French Fries or roasted potatoes, or rub it into chicken or add to shrimp before grilling. It's an easy way to add flavor to meals.

Why make your own seasoning?

When you make your own seasonings, you are in full control of what you add in so it's easy to adjust to your taste. It also means that you always have a tasty seasoning on hand whenever you need, not too mention, it's also kinder on your purse!

Recipe Notes and Tips

Use 2 ½ tablespoon of this seasoning in place of 1 ranch envelope packet.
Check that your herbs and spices aren't stale before making this seasoning. Rub a little between your fingers and they should release an aroma.

More Easy Seasoning Recipes

herbs and spices for ranch seasoning on a white plate

Print Recipe

No ratings yet

Homemade Ranch Seasoning

This Homemade Ranch Seasoning is so easy to make and perfect for making your own creamy ranch dressing, dips, or use it to season your favorite meals.

Prep Time10

Total Time10

Course: Seasoning

Cuisine: American

Keyword: homemade ranch seasoning, how to make ranch seasoning

Servings: servings

Calories: 20kcal

Author: Tanya

Equipment

Ingredients

⅓ cup milk powder or buttermilk powder
1 Tablespoon dried parsley
1 teaspoon kosher salt
½ teaspoon mustard powder
½ teaspoon oregano
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dill weed
¼ teaspoon black pepper

Instructions

Combine ingredients in a bowl or jar. Store in a covered container.

Notes

If using buttermilk powder, store this mix in the fridge after opening.
Store this seasoning for up to 3 months.
Ranch dressing: Add ½ cup mayonnaise, 2 tablespoon water, and 2 ½ tablespoon of this ranch seasoning to a bowl and whisk to combine.
Use 2 ½ tablespoon of this seasoning in place of 1 ranch envelope packet.

Nutrition

Air Fryer Sausage and Peppers

July 28, 2020 by Tanya 22 Comments

It's so quick and easy to make air fryer sausage and peppers for a delicious family meal. Just 5 minutes prep and the sausages are wonderfully juicy and come out perfect every time!

Air fried sausages on top of the cooked vegetables

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

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

I love a good hoagie sandwich, especially one with sausage and peppers! And with just a few ingredients, you are going to have a really tasty dinner on your hands thanks to your trusty air fryer!

These sausages and peppers are perfect for filling hoagie rolls and are so quick and easy to make with no pan watching. Perfect after a busy day!

Be sure to check out all my other air fryer recipes like Crispy Fried Shrimp and Nashville Style Hot Chicken Tenders.

Ingredients You Need for This Recipe

Tomato Paste
Chicken Broth
Dried Oregano
Red and/or Green Bell Peppers
Sweet Onion
Garlic Cloves
Italian Sausage
Hoagie Rolls

Ingredients for the recipe on a kitchen worktop

How to make air fryer sausage and peppers

Place tomato paste, chicken broth, and oregano bowl in a 7-inch bowl that will fit inside your air fryer. Whisk until incorporated.

Tomato paste and chicken broth mixed together in a bowl

Lay peppers, onion, and garlic in the bowl and toss with broth mixture. Place in air fryer basket.

Vegetables laid on top of the tomato mixture

Close air fryer basket and cook on 400 degrees Fahrenheit for 10- 15 minutes, stirring halfway, until onions and peppers have softened a little.

Open the air fryer basket and lay sausage links on top of onions and peppers and cook for 20 more minutes, flipping the links halfway.

Uncooked sausages laid on top of the cooked vegetables

The sausages after being cooked in the air fryer

Remove and serve sausage and peppers on hoagie rolls. Enjoy!

Air fried sausages and vegetables in buns on a plate

What are the best sausages to use?

I like to use Italian sausages for this recipe, you can use hot or mild. Flavored with fennel and garlic they are so tasty! You can use other pork or beef sausages, but stay away from thinner sausages.

What do you serve with sausage and peppers?

I love to serve the air fried sausage on peppers on hoagie rolls for a quick and easy dinner, sometimes served up with some French Fries or a veggie side. If you like, you can skip the rolls and serve with a veggie or potato side.

Why use an air fryer for this recipe?

I love how this meal comes together all in one bowl and the cooking process is pretty hands off. The sausages come out perfectly juicy with crispy skins and because the veggies are cooked under them, the veggies are flavored with the juices. It's one delicious meal!

Air fried sausages and vegetables in a bowl ready to serve

Recipe Notes and Tips

Make a foil sling so that the bowl will be easy to remove from the air fryer.
Flip the sausages half way through cooking so that they cook evenly all over.

More Easy Air Fryer Recipes

Watch this video tutorial and see how I make this sausage and peppers recipe from start to finish.

Print Recipe

4.67 from 9 votes

Air Fryer Sausage and Peppers

It's so quick and easy to make air fryer sausage and peppers for a delicious family meal. Just 5 minutes prep and the sausages are wonderfully juicy and come out perfect every time!

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: American

Keyword: air fried sausages, how to air fry sausages, sausage and peppers

Servings: servings

Calories: 638kcal

Author: Tanya

Ingredients

1 Tablespoon tomato paste
½ cup chicken broth
½ teaspoon dried oregano
1 green bell pepper sliced
1 red bell pepper sliced
1 sweet onion sliced
6 garlic cloves minced
5 Italian sausage links
Hoagie rolls for serving

Instructions

Place tomato paste, chicken broth, and oregano bowl in a 7-inch bowl that will fit inside your air fryer. Whisk until incorporated. Lay peppers, onions, and garlic in the bowl and toss with broth mixture. Close air fryer basket and cook on 400 degrees Fahrenheit for 10- 15 minutes, stirring halfway, until onions and peppers have softened a little.
Open the air fryer basket and lay sausage links on top of onions and peppers and cook for 20 minutes more, flipping the links halfway.
Remove and serve sausage and peppers on hoagie rolls. Enjoy.

Video

Notes

Make a foil sling so that the bowl will be easy to remove from the air fryer.
Flip the sausages half way through cooking so that they cook evenly all over.

Nutrition