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Sheet Pan Pancakes

Make mornings a breeze with these easy sheet pan pancakes! No need to watch hot pans, just bake them in the oven and serve! Ready to enjoy in 30 minutes.

A hand pouring syrup over sheet pan pancakes

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.

No weekend is complete without pancakes in our house, and this sheet pan method makes them so easy to whip up! They come out so wonderfully fluffy and they are hands off to cook, leaving you to get on with other things.

Be sure to check out my Banana Oatmeal Pancakes and Mini Dutch Baby Pancakes Recipe!

How to make sheet pan pancakes

  • Preheat the oven to 400 degrees Fahrenheit and prepare a 17x12 sheet pan by greasing it or use parchment paper to cover the bottom.
  • Mix 3 cups flour, 2 tablespoon sugar, 1 tablespoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt in a large bowl. Set aside.
  • In another bowl, add 2 cups milk, 2 large eggs, 1 ½ teaspoon vanilla extract, and 4 tablespoon melted butter and whisk to combine.
  • Dry and wet ingredients in two bowls
  • Pour the liquid mixture into the flour mixture and stir until combined. Do not over mix.
The pancake batter mixed in a large bowl
  • Spread batter into the prepared baking sheet.
  • Add fruit over the pancakes if using. If using fruit, toss it in ½ teaspoon of flour before placing on batter.
Fresh fruit sprinkled in the batter
  • Bake 18-20 minutes, until pancakes are golden and done.
Baked sheet pan pancakes

Pancakes for a crowd!

Baking the pancakes in a sheet pan is ideal if you are making breakfast or brunch for a crowd. This recipe will make six hearty servings and you can easily double the recipe and bake two sheets at the same time. So much easier than cooking individual pancakes on the stove top!

Can you make them ahead of time?

These panackes are best served as soon as they are baked, but you can make the batter the day before and keep it covered in the fridge. If you have leftovers, you can keep them in an airtight container in the fridge for a couple of days and reheat the gently in the oven to serve.

You can also freeze these. To freeze, cut the pancake into squares and place on cool baking sheet and place in freezer. Once pancakes are frozen, transfer them to a ziplock bag. They can be reheated in the microwave by cooking for 1-3 minutes.

Other add ins

I love these pancakes with fresh blueberries or strawberries, but there's lots of other choices to make them your own! Add these before baking!

  • Other fruits like banana, raspberries or apple.
  • Cooked bacon bits.
  • Nuts like pecans or walnuts.
  • Chocolate Chips
Pancakes stacked on top of each other

Recipe Notes and Tips

  • If adding fruit, toss them in ½ teaspoon of all-purpose flour before placing them on the pancakes. This will help them not sink to the bottom while baking.
  • Take care not to over mix the batter or it won't rise and get nice and fluffy.

More Easy Breakfast Recipes

Pancakes topped with fresh fruit
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5 from 1 vote

Sheet Pan Pancakes

Make mornings a breeze with these easy sheet pan pancakes! No need to watch hot pans, just bake them in the oven and serve! Ready to enjoy in 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: baked pancakes, fluffy pancake recipe, sheet pan pancakes
Servings: 6 servings
Calories: 392kcal
Author: Tanya

Ingredients

  • 3 cups all-purpose flour
  • 2 Tablespoon white granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups milk
  • 2 eggs
  • 1 ½ teaspoon vanilla extract
  • 4 Tablespoon unsalted butter melted and cooled
  • 4 oz strawberries or blueberries chopped (optional)

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Prepare a 17x12 sheet pan by greasing it or use parchment paper to cover the bottom. Set aside.
  • Mix flour, sugar, baking powder, baking soda, salt in a large bowl. Set aside.
  • In another bowl, add milk, eggs, vanilla extract, and butter and whisk to combine. Pour into the flour mixture and stir until combined. Do not overmix.
  • Spread batter into the prepared baking sheet.
  • Add fruit over the pancakes if using.
  • Bake 18-20 minutes, until pancakes are golden and done.

Notes

If adding fruit, toss them in ½ teaspoon of all-purpose flour before placing them on the pancakes. This will help them not sink to the bottom while baking

Nutrition

Calories: 392kcal | Carbohydrates: 58g | Protein: 11g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 270mg | Potassium: 425mg | Fiber: 2g | Sugar: 9g | Vitamin A: 448IU | Vitamin C: 11mg | Calcium: 201mg | Iron: 3mg

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Tartar Sauce

This creamy homemade tartar sauce is so easy to make with just 5 simple ingredients. Rich and tangy, it's the perfect accompaniment to and seafood dish.

Tartar sauce in a bowl in the middle of a plate of shrimp

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.

Tartar sauce is a must whenever we have seafood and homemade is so much more tangy and fresher than any store bought varieties. This is so rich and creamy, and even better, it takes less than 5 minutes to make a batch!

This sauce is perfect to serve along side my air fryer crispy shrimp, air fryer salmon patties, or marinated air fryer salmon. You'll never buy it from the store after trying this recipe!

How To Make Tartar Sauce

It's so easy to make this tartar sauce, it hardly needs any directions! Simply add everything to a bowl and mix until combined.

Ingredinets in a bowl before being mixed
Tartar sauce in a white bowl with a spoon

How long does it keep?

This homemade tartar sauce will keep well in the fridge for up to 2 weeks. Keep it in an airtight container or jar and you can use it right from chilled.

Can you freeze the sauce?

The tartar sauce is mayonnaise based so it is best not to freeze it as the texture will alter.

What does tartar sauce taste like?

This sauce is so delicious! It's super creamy, which is thanks to the mayonnaise base. It is slightly tangy and the acid from the pickle and lemon juice cut through the mayo. The green onion adds a nice freshness and lightens up the sauce and a little sugar helps to balance everything out.

Recipe Variations

I decided not to add capers into this sauce, but if you like them, they make a great addition and work great with the pickle relish. If you like, you can also add in a minced garlic clove and you can swap the green onion for chives, which have a milder taste.

Tartar sauce in a bowl next to shrimp and a lemon wedge

Recipe Notes and Tips

  • Because this sauce is mayonnaise based, it must be kept refrigerated.
  • Use fresh lemon juice, it is so much more flavorful and tangy compared to bottled.
  • I used a full fat mayo as it's much richer, but you can use a low fat variety if you prefer.

More Easy Sauces and Dips

tartar sauce on plate surrounded by shrimp
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5 from 1 vote

Tartar Sauce

This creamy homemade tartar sauce is so easy to make with just 5 simple ingredients. Rich and tangy, it's the perfect accompaniment to and seafood dish.
Prep Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: American
Keyword: homemade tartar, how to make tartar sauce, tartar sauce
Servings: 10 to 12 servings
Calories: 120kcal
Author: Tanya

Ingredients

  • ¾ cup mayonnaise
  • 1 green onion chopped finely
  • 3 Tablespoons dill relish
  • 1 Tablespoon lemon juice
  • ½ teaspoon granulated white sugar

Instructions

  • Combine in a bowl. Serve immediately or chill.

Notes

  • Because this sauce is mayonnaise based, it must be kept refrigerated.
  • Use fresh lemon juice, it is so much more flavorful and tangy compared to bottled.
  • I used a full fat mayo as it's much richer, but you can use a low fat variety if you prefer.

Nutrition

Calories: 120kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 156mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

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Cocktail Sauce

This easy-to-make homemade cocktail sauce is a delicious accompaniment to fried shrimp. Ready to serve in less than 5 minutes, it's full of flavor and a great classic recipe to have in your arsenal!

cocktail sauce next to shrimp

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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.

This classic cocktail sauce recipe is a wonderfully tangy dip that takes just minutes to make with a few simple ingredients. It's sweet and spicy, and homemade is so much fresher and flavorful than store-bought.

It's a wonderful accompaniment to my air fryer crispy shrimp, coconut shrimp, and fries. You can even use it as a spread for burgers and sandwiches!

How To Make Cocktail Sauce

It's so simple and easy to make this sauce, combine the ingredients in a small bowl and serve or chill. It's as simple as that!

Ingredients in a glass jar before being mixed
close up of cocktail sauce

How long does homemade cocktail sauce keep?

So here's the good news, this sauce has a long shelf life! It will keep well in an airtight container in the fridge for at least two weeks! The recipe is easily doubled, so be sure to make a big batch!

Can you freeze it?

Because this cocktail sauce has a long life in the fridge, I don't freeze it, but it will freeze and keep well. Freeze it in a bag or container, and it will keep well for up to 6 months. Thaw it in the fridge overnight to use.

What do you serve with cocktail sauce?

This sauce is traditionally served with shrimp, like my air fryer crispy shrimp, but it's also great with lots of other seafood like crab, calamari, or fish like salmon. Mix it with tomato juice to make a great started for a Bloody Mary and mix it with a little mayo for a dip that is perfect for fries.

The sauce in a bowl next to fried shrimp

Recipe Notes and Tips

  • All horseradish is different; some are spicier than others. Add less horseradish for a milder cocktail sauce and more if you like more of a kick.
  • Don’t use horseradish sauce. Make sure it’s prepared horseradish. You can usually find this in the deli section of your supermarket.

More Dips and Sauces

cocktail sauce in bowl with shrimp in background
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Homemade Cocktail Sauce

This easy to make cocktail sauce is a delicious accompaniment to fried shrimp. Read to serve in less than 5 minutes, it's full of flavor and a great classic recipe to have in your arsenal!
Prep Time5 minutes
Total Time5 minutes
Course: Dip, Sauce
Cuisine: American
Keyword: cocktail dip recipe, cocktail sauce, shrimp cocktail sauce
Servings: 4 to 6 servings
Calories: 38kcal
Author: Tanya

Ingredients

Instructions

  • Combine ingredients in a bowl. Serve immediately or serve chilled.

Notes

  • All horseradish is different, some are spicier than others. Add less horseradish for a milder cocktail sauce and more if you like more of a kick.
  • Don’t use horseradish sauce. Make sure it’s prepared horseradish. You can usually find this in the deli section of your supermarket.

Nutrition

Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 116mg | Fiber: 1g | Sugar: 7g | Vitamin A: 154IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 1mg

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Sautéed Yellow Squash

This simple vegetable side dish is so easy and quick to make and is super versatile. Sautéed yellow squash is a great summer dish, cooked with slices of onion, it's vibrant and oh so delicious!

A wooden spoon moving the vegetables in a 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.

If you are anything like me, I'm always on the look out for new side dishes! And since I live in the South, I love to eat fresh vegetables that are in season and cooked until tender and sweetened. This sautéed summer squash is so wonderfully fresh and vibrant and is great to pair with so many dishes.

This squash is so simple to make, it's great to pair with so many dishes. Try it with marinated salmon, whole chicken or steak kebabs.

Sautéed Yellow Squash Ingredients

There's nothing complicated about this dish, you just need a few simple ingredients:

  • Yellow squash
  • Sweet onion
  • Unsalted butter
  • Garlic powder
  • Salt and white pepper
Ingredients to make the recipe

How To Make Sautéed Yellow Squash

  • Add ingredients to a 12-inch skillet over medium heat.
  • Stir and cook the squash and onions until they are softened, about 15-20 minutes.
squash cut on cooking board
squash and onions in skillet

What is yellow squash?

Yellow squash is a variety of summer squash. They have a creamy white flesh and their seeds are larger than other varieties. They can be found all year round in stores, but their peak season is in the summer months. It is mild tasting with a slight sweetness.

Why sauté with butter?

I sautéed the yellow squash and onions in butter rather than oil as it adds a really nice flavor. If you prefer, or want to make this dish vegan, you can of course use oil instead, you would need about 1 tablespoon.

I prefer to use unsalted butter and then add in the salt to taste. You can use salted butter, but you may want to cut back on the added salt if you do.

Can you use other squashes for this recipe?

I love the flavor and vibrant colors of the yellow squash, but if you can't get hold of it, you can easily substitute it with either green or yellow zucchini.

Cooked yellow squash and onions in a skillet

Recipe Notes and Tips

  • Slice the squash into evenly sized pieces so that they cook evenly.
  • Cook the dish on a medium heat. Butter has a low smoking point, so you need to be careful not to burn it.
  • Stir the squash frequently while it is cooking.

More Easy Vegetable Side Dishes

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5 from 9 votes

Sautéed Yellow Squash

This Sautéed Yellow Squash is so simple yet delicious. Yellow squash slowly cooked in butter and spices until tender.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: sauteed squash, yellow squash recipe, yellow squash side dish
Servings: 4 servings
Calories: 132kcal
Author: Tanya

Ingredients

  • 1.5 lbs yellow squash sliced thin
  • 1 large sweet onion thinly sliced
  • 3 Tablespoon unsalted butter
  • ¾ teaspoon garlic powder
  • ¾ teaspoon salt or to taste
  • ½ teaspoon ground white pepper

Instructions

  • Add ingredients to a 12-inch skillet over medium heat.
  • Stir and cook the squash until it’s softened, about 15-20 minutes.

Video

Notes

  • Slice the squash into evenly sized pieces so that they cook evenly.
  • Cook the dish on a medium heat. Butter has a low smoking point, so you need to be careful not to burn it.
  • Stir the squash frequently while it is cooking.

Nutrition

Calories: 132kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 448mg | Potassium: 554mg | Fiber: 3g | Sugar: 8g | Vitamin A: 603IU | Vitamin C: 33mg | Calcium: 46mg | Iron: 1mg

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Zucchini Muffins

There is never a bad time for muffins! These zucchini muffins are so wonderfully fluffy and soft and it's super easy to make a batch! The zucchini adds a wonderful texture and moistness that can't be rivaled!

Three zucchini muffins stacked on top of each other

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.

One of the best things about summer is the abundance of zucchini! It's great to use in lots of savory dishes, but have you tried using it in baked goods before? The results are out of this world!

If you love zucchini season as much as i do, be sure to check out my air fryer zucchini fritters and zucchini mushroom chicken to make the most out of this summer vegetable!

How To Make Zucchini Muffins

  • Gather your ingredients and grate the zucchini. You'll need 2-3 medium sized zucchini, about 2 cups shredded.
Ingredients for the recipe and grated zucchini
  • Combine 2 ¼ cups flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, ½ teaspoon ginger powder, and ¼ teaspoon nutmeg in a bowl and stir until incorporated. Set aside.
  • Combine zucchini, 2 eggs (lighlty beaten), ¾ cup brown sugar, ¾ cup sour cream, ¼ cup butter, and 1 teaspoon vanilla extract in a large bowl. Stir until combined. The mixture will be wet.
the batter mixed in a bowl
  • Slowly add flour mixture to wet mixture. The mixture will be thick.
Mixing the zucchini muffin batter in a white bowl
  • Add mixture into cupcake pan, about ⅓ cup of batter per cupcake. Sprinkle 2 tablespoon turbinado sugar over the cupcakes.
  • Bake in preheated oven until muffins are golden and a toothpick entered in the center comes out clean.
The muffin batter in the tins before and after baking

Can you taste the zucchini?

For any veggie haters out there, fear not, you cannot taste the zucchini in these muffins. Zucchini has a very mild flavor so no one will have any idea there are veggies hidden! Like applesauce, the zucchini adds wonderful moistness and texture, I urge you to give it a go!

How long do they keep?

Once the muffins are cooled, transfer them to an airtight container. They will keep for up to 2 days at room temperature and up to 5 days in the fridge.

The muffins also freeze well wrapped in foil and placed in a freezer bag. Thaw them in the fridge or at room temperature.

Muffins for breakfast!

Zucchini muffins make for a great snack, but they are also perfect for make ahead breakfast for busy mornings! They are easy to grab and go as you are running out of the door!

Baked zucchini muffins in a tin

Recipe Notes and Tips

  • Add in some chocolate chips to make chocolate zucchini muffins.
  • Take care not to over mix the batter. Everything should be just combined.
  • Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to complete cooling.
  • Turbinado sugar is also known as “Sugar in the Raw” and can be found in the baking aisle of most grocery stores. It gives a slight crunch to the top of the muffins.
  • Optional: Set aside a bit of Zucchini for sprinkling on top.

More Easy Baked Goods

zucchini muffins laying in muffin tin
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Zucchini Muffins

There is never a bad time for muffins! These zucchini muffins are so wonderfully fluffy and soft and it's super easy to make a batch! The zucchini adds a wonderful texture and moistness that can't be rivalled!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Snack
Cuisine: American
Keyword: simple zucchini muffins, vegetable muffins, zucchini muffins
Servings: 12 muffins
Calories: 226kcal
Author: Tanya

Ingredients

  • 2 ¼ cup all-purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger powder
  • ¼ teaspoon nutmeg
  • 2 medium zucchini shredded (about 2 cups)
  • 2 large eggs lightly beaten
  • ¾ cups brown sugar
  • ¾ cup sour cream
  • ¼ cup butter melted and cooled
  • 1 teaspoon vanilla extract
  • 2 Tablespoon turbinado sugar for topping, optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Prepare 12 cupcake pan with liners or grease.
  • Combine flour, baking powder, baking soda, salt, cinnamon, ginger powder, and nutmeg in a bowl and stir until incorporated. Set aside.
  • Combine zucchini, eggs, brown sugar, sour cream, butter, and vanilla extract in a large bowl. Stir until combined. The mixture will be wet.
  • Slowly add flour mixture to wet mixture. The mixture will be thick.
  • Add mixture into cupcake pan, about ⅓ cup of batter per cupcake. Sprinkle turbinado sugar over the cupcakes.
  • Bake in preheated oven for 23-25 minutes, or until muffins are golden and a toothpick entered in the center comes out clean.
  • Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to complete cooling. Serve and enjoy 🙂

Video

Notes

  • Add in some chocolate chips to make chocolate zucchini muffins.
  • Take care not to over mix the batter. Everything should be just combined.
  • Allow muffins to cool in the pan for about 5 minutes, then transfer to a cooling rack to complete cooling.
  • Turbinado sugar is also known as “Sugar in the Raw” and can be found in the baking aisle of most grocery stores. It gives a slight crunch to the top of the muffins.
  • Optional: Set aside a bit of Zucchini for sprinkling on top.

Nutrition

Calories: 226kcal | Carbohydrates: 35g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 206mg | Potassium: 226mg | Fiber: 1g | Sugar: 17g | Vitamin A: 313IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 2mg

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Homemade Baked Beans (from Scratch)

Homemade baked beans are so easy to make and taste so much better than store bought! Learn how to make baked beans from scratch for a delicious Southern side that is loaded with flavor.

baked beans on white plate

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

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

Baked beans are a classic Southern side that I so enjoy making! They are super simple to make and most of the time is totally hands off leaving you free to get on with preparing the rest of the feast!

These beans are so rich in flavor and they taste so much better than canned. The results are out of this world! I add ground turkey to my beans but feel free to leave it meatless or sub the turkey for ground beef or bacon.

These baked beans are perfect to serve alongside pulled pork sandwiches and perfect to enjoy as part of a hearty breakfast or brunch.

How To Make Homemade Baked Beans

  • Place beans, water, and bbq seasoning in a pressure cooker. Cook on high pressure for 45 minutes, then naturally release. Remove beans and liquid from the pressure cooker and set both aside. 
Cooking he beans in an instant pot
  • Remove beans and liquid from the pressure cooker and set both aside. 
beans in pot with strainer
  • Place a heavy bottom dutch oven pot over medium-high heat. Add oil and ground turkey and brown. Add onion and bell pepper and cook until they have softened.
  • Turn off the heat and add brown sugar, molasses, yellow mustard, apple cider vinegar, beans and bean liquid, and salt to the pot and stir. Cover pot. 
collage of meats and beans in cooking in dutch oven
  • Place in preheated oven and bake for 1 hour.
  • After an hour, remove pot and stir. Raise oven temperature to 350 degrees Fahrenheit and return beans to oven uncovered.
  • Bake for about 20 minutes more. Remove and serve.
beans in yellow pot

What are the best beans to use?

I like to use Navy beans, also known as haricot beans for this dish. They are a smaller white bean and they have a mild, delicate flavor. You can use Great Northern or Cannellini beans which are larger in size but have a similar taste and texture.

Can you use canned beans?

These homemade baked beans are made from scratch, so that means that we cooked the beans from dried. I used my pressure cooker to cook them quickly, you can cook them on the stovetop but this is a much longer process.

Beans cooked at home from dried taste so much better than canned beans. In comparison, canned beans can taste slightly metallic, salty and they can also be quite mushy. If you are really in a pinch, you can use canned, just rinse them really well before adding to the pot.

Can you make them ahead of time?

Yes! Baked beans are a great make ahead dish, perfect for meal prep or if you are planning the as part of a larger feast.

  • Refrigerate: Let the beans cool to room temperature before storing in an airtight container in the fridge. They will keep well for 3 to 5 days.
  • Freezer: Place the cooled beans in a freezer safe container and they will keep for up to 6 months. Thaw frozen beans in the fridge overnight.

Reheat the beans in a pot on the stovetop on a low heat. If beans are too thick after refrigerating, add a little liquid to make them syrupy again.

beans in a pot with spoon sticking out

Recipe Notes and Tips

  • The baked beans will absorb additional liquid as they cool.
  • If reheating beans after chilling, add about 1-2 tablespoon of liquid to keep them liquidy.

More Easy Side Dishes

beans in pot with spoon taking it out
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4.34 from 6 votes

Homemade Baked Beans (from Scratch)

Homemade baked beans are so easy to make and taste so much better than store bought! Learn how to make baked beans from scratch for a delicious side that is loaded with flavor.
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Course: Side Dish
Cuisine: American
Keyword: baked beans from scratch, homemade baked beans, how to make baked beans
Servings: 6 servings
Calories: 326kcal
Author: Tanya

Ingredients

  • ½ lb dry navy beans about 1 and ⅓ cup
  • 3 cups water
  • 1 ½ Tablespoon bbq seasoning
  • 1 Tablespoon canola oil
  • ½ lb ground turkey
  • 1 yellow onion chopped
  • 1 green bell pepper chopped
  • ½ cup brown sugar
  • ¼ cup molasses
  • 1 Tablespoon yellow mustard
  • 1 Tablespoon apple cider vinegar
  • ¾ teaspoon salt or to taste

Instructions

  • Place beans, water, and bbq seasoning in a pressure cooker. Cook on high pressure for 45 minutes, then naturally release. Remove beans and liquid from the pressure cooker and set both aside.
  • Preheat oven to 300 degrees Fahrenheit.
  • Place a heavy bottom dutch oven pot over medium-high heat. Add oil and ground turkey and brown. Add onion and bell pepper and cook until they have softened. Turn off the heat and add brown sugar, molasses, yellow mustard, apple cider vinegar, beans and bean liquid, and salt to the pot and stir. Cover pot.
  • Place in preheated oven and bake for 1 hour. After an hour, remove pot and stir. Raise oven temperature to 350 degrees Fahrenheit and return beans to oven uncovered. Bake for about 20 minutes more. Remove and serve.

Video

Notes

  • Beans will absorb additional liquid as they cool.
  • If reheating beans after chilling, add about 1-2 tablespoon of liquid to keep them liquidy.

Nutrition

Calories: 326kcal | Carbohydrates: 57g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 21mg | Sodium: 359mg | Potassium: 876mg | Fiber: 10g | Sugar: 31g | Vitamin A: 180IU | Vitamin C: 18mg | Calcium: 146mg | Iron: 5mg

by 8 Comments

Quinoa Avocado Salad

This delicious quinoa avocado salad is a wonderful quick and easy recipe that can be served as a main or a side. Loaded with fresh ingredients and finished with a Greek yogurt dressing.

A fork in a bowl of the quinoa salad

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.

The summer is well and truly here, and for me that means enjoying lots of fresh and vibrant salads that come come together in a flash.

This quinoa and avocado salad is hearty enough to serve as a vegetarian main, but it's also great to serve up as a side along with your favorite summer time mains like grilled chili lime shrimp and turkey burgers.

It's so quick and easy to make, and the dressing is creamy out of this world goodness!

How To Make Quinoa Avocado Salad

  • Combine quinoa, avocados, red onion, red bell pepper, and cilantro in a large bowl, set aside.
The salad ingredients in a white bowl
  • In a smaller bowl, whisk Greek yogurt, chili powder, garlic powder, honey, salt, and lime juice.
A jar of the dressing
  • Pour dressing over the quinoa and toss to combine, careful not to smash all the avocados. Salt to taste.
  • Quinoa can be served warm or refrigerate in for up to 1 hour.

How do you cook quinoa?

I like to cook my quinoa in my electric pressure cooker. I add 1 cup quinoa and 1 cup water to the pressure cooker insert, close and cook on high pressure for 1 minute. Once it's done, I let it naturally release for 10 minutes and then quick release any remaining pressure.

Quinoa is pretty simple to cook, and if in doubt, be sure to follow the directions on the packet. Use twice as much water to cook the quinoa in, cook uncovered until most of the water has been absorbed. Take it off the heat and place a lid on the pot for 5 minutes before fluffing with a fork.

What can you add to a quinoa salad?

This is a pretty filling meal or tasty side dish, just as it is, but, it's a salad, so it's easy to adjust to your tastes. Feel free to add in some shredded chicken or grilled prawns, or other veggies like zucchini and cherry tomatoes.

Can you make quinoa salad ahead of time?

It's best not to make this salad too far ahead of time as the avocado can brown. It will still be good after a day in the fridge, but the avocado will start to brown so it won't be as appetizing.

You can cook the quinoa ahead of time and it will keep well in the fridge for up to 5 days. The dressing will keep well in a sealed jar in the fridge for 4 to 5 days.

Close up of the quinoa avocado salad

Recipe Notes and Tips

  • Cook 1 cup of quinoa according to directions on the package. 1 cup of uncooked quinoa yields 3 cups cooked quinoa.
  • If refrigerating this salad, you may need more salt than if served warm.
  • Eat immediately or within 1 day. The avocado will start to turn brown after a day. Still edible but not as pretty.

More Easy Salad Recipes

Watch the Full Video Tutorial for Quinoa Avocado Salad

quinoa salad in bowl
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4.75 from 4 votes

Quinoa Avocado Salad

This delicious quinoa avocado salad is a wonderful quick and easy recipe that can be served as a main or a side. Loaded with fresh ingredients and finished with a Greek yogurt dressing.
Prep Time15 minutes
Total Time15 minutes
Course: Main Course, Salad, Side Dish
Cuisine: American
Keyword: avocado salad, quinoa salad
Servings: 6 servings
Calories: 492kcal
Author: Tanya

Ingredients

  • 3 cups quinoa cooked
  • 3 avocados chopped
  • ½ cup red onion chopped
  • ⅓ cup red bell pepper chopped
  • ½ cup cilantro chopped
  • Salt to taste

Dressing

Instructions

  • Combine quinoa, avocados, red onion, red bell pepper, and cilantro in a large bowl, set aside.
  • In a smaller bowl, whisk Greek yogurt, chili powder, garlic powder, honey, salt, and lime juice. Pour dressing over the quinoa and toss to combine, careful not to smash all the avocados. Salt to taste.
  • Quinoa can be served warm or refrigerate in for up to 1 hour.

Video

Notes

  • Cook 1 cup of quinoa according to directions on the package. 1 cup of uncooked quinoa yields 3 cups cooked quinoa. 
  • If refrigerating this salad, you may need more salt than if served warm.
  • Eat immediately or within 1 day. The avocado will start to turn brown after a day. Still edible but not as pretty.

Nutrition

Calories: 492kcal | Carbohydrates: 67g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 121mg | Potassium: 1022mg | Fiber: 13g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 23mg | Calcium: 64mg | Iron: 5mg

by 8 Comments

Blueberry Biscuits

These delicious blueberry biscuits are such a wonderful treat! Loaded with fresh fruit and finished with a sweet glaze. They are easy to make and can be baked in the oven or the air fryer. Perfect for dessert, brunch or a tasty mid-afternoon snack.

three biscuits stacked on top of eachother

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.

Did someone say biscuits?!

These sweet biscuits are loaded with blueberries and drizzled with a delicious glaze. Super easy to make and you just need a handful of simple ingredients.

They make a perfect addition to any brunch spread, and I love to enjoy them with an afternoon coffee!

If you prefer your biscuits on the savory side, be sure to check out and my always delicious air fryer biscuits. If you'd like some helpful tips on baking biscuits from scratch, check out my how to make BonJangles biscuits post.

How To Make Blueberry Biscuits

  • Add flour and sugar to a large bowl, stir to combine. Add butter and shortening and use a pastry cutter or your fingers to mix in butter and shortening. The mixture should resemble the size of small peas.
  • Make a space in the middle of the bowl and pour in buttermilk. Use a wooden spoon to mix the flour and buttermilk mixture until it’s combined.
  • In a separate bowl, add blueberries and 1 ½ teaspoon of flour. Toss the blueberries in the flour. Add the floured blueberries to the flour mixture and gently fold them in.
  • Flour a clean countertop and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough into a square that’s about ¾ of an inch thick.
  • Use a floured 2-inch biscuit cutter to cut out biscuits. You should get about 8-9 biscuits.
  • Optional step: Place your biscuits in the refrigerator for 10 minutes to ensure they are cold before baking.

Bake in Air Fryer or Preheated Oven:

  • Air Fryer: Place in air fryer basket and bake on 400 degrees Fahrenheit for 10-12 minutes.
  • Oven: Preheat oven to 450 degrees Fahrenheit. Once biscuits are formed, place on a baking sheet lined with parchment paper. Bake for 14-15 minutes, until tops are golden
  • While biscuits, prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a bowl. Set aside.
  • Once biscuits are done baking, allow biscuits to cool on a cooling rack for about 5 minutes. Use a fork and sprinkle glaze on top. Serve and enjoy.
Step by step shots to show how to make the recipe

Can you use frozen blueberries in these biscuits?

I used fresh blueberries in this recipe, but you can also use frozen. Frozen blueberries are often cheaper as well as being available all year round. Just be sure not to defrost them before adding into the dough, or you will end up with blue biscuits!

How long do they keep?

Let your biscuits cool to room temperature before storing them in an airtight container. They will keep at room temperature for 2 days and in the fridge for up to a week. After that time they will still be good to eat, but may dry out a little.

Can you freeze blueberry biscuits?

Yes! These biscuits are super freezer friendly, so be sure to make a double batch! You can:

  • Freeze the biscuits on a baking sheet, once solid place them into a freezer bag or airtight container.
  • Wrap the biscuits individually in foil and then place in a freezer bag.

Frozen biscuits will keep well for 2 to 3 months and can be thawed in the fridge or at room temperature. Or cook them from frozen by adding a couple of minutes to the bake time.

A blueberry biscuit on a white plate

Recipe Notes and Tips

  • Toss the blueberries in flour before mixing them in the dough. This will help them not to sink to the bottom during baking.
  • If you have time, place the biscuits in the fridge for 10 minutes before baking. This helps to solidify the butter so your biscuits don't spread.
  • Let the blueberry biscuits cool before adding the glaze, or it will just run off.

More Easy Fruit Bakes

Watch the full video tutorial for Blueberry Biscuits

blueberry biscuits on white plate with other biscuits in background
Print Recipe
5 from 2 votes

Blueberry Biscuits

These delicious blueberry biscuits are such a wonderful treat! Loaded with fresh fruit and finished with a sweet glaze. They are easy to make and can be baked in the oven or the air fryer. Perfect for dessert, brunch or a tasty mid-afternoon snack.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: air fryer biscuits, blueberry biscuits, fruit biscuits
Servings: 8 biscuits
Calories: 285kcal
Author: Tanya

Ingredients

Biscuits

  • 2 cups self-rising flour plus ¼ cup for flour the board, biscuit cutter, and blueberries
  • ¼ cup white granulated sugar
  • 3 Tablespoon unsalted butter cold and cut into small pieces
  • 2 Tablespoon shortening cold and cut into small pieces
  • ¾ cup buttermilk cold
  • ½ cup blueberries

Glaze

  • 1 cup powdered sugar
  • 3 Tablespoon milk
  • ¼ teaspoon vanilla extract

Instructions

  • Add flour and sugar to a large bowl, stir to combine. Add butter and shortening and use a pastry cutter or your fingers to mix in butter and shortening. The mixture should resemble the size of small peas.
  • Make a space in the middle of the bowl and pour in buttermilk. Use a wooden spoon to mix the flour and buttermilk mixture until it’s combined.
  • In a separate bowl, add blueberries and 1 ½ teaspoon of flour. Toss the blueberries in the flour. Add the floured blueberries to the flour mixture and gently fold them in.
  • Flour a clean countertop and pour the dough onto it. Flour your hands and gently knead the dough one or two times until it’s smooth. Pat the dough into a square that’s about ¾ of an inch thick.
  • Use a floured 2-inch biscuit cutter to cut out biscuits. You should get about 8-9 biscuits.
  • Optional step: Place your biscuits in the refrigerator for 10 minutes to ensure they are cold before baking.

Bake in Air Fryer or Preheated Oven:

  • Air Fryer: Place in air fryer basket and bake on 400 degrees Fahrenheit for 10-12 minutes.
  • Oven: Preheat oven to 450 degrees Fahrenheit. Once biscuits are formed, place on a baking sheet lined with parchment paper. Bake for 14-15 minutes, until tops are golden
  • While biscuits, prepare the glaze by whisking powdered sugar, milk, and vanilla extract in a bowl. Set aside.
  • Once biscuits are done baking, allow biscuits to cool on a cooling rack for about 5 minutes. Use a fork and sprinkle glaze on top. Serve and enjoy.

Video

Notes

  • Toss the blueberries in flour before mixing them in the dough. This will help them not to sink to the bottom during baking.
  • If you have time, place the biscuits in the fridge for 10 minutes before baking. This helps to solidify the butter so your biscuits don't spread.
  • Let the biscuits cool before adding the glaze, or it will just run off.

Nutrition

Calories: 285kcal | Carbohydrates: 47g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 76mg | Fiber: 1g | Sugar: 23g | Vitamin A: 179IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

by 34 Comments

Salmon Wellington

This salmon wellington recipe (salmon en croute) is simple enough for a family meal, but fancy enough to impress company! Easy to prep, this impressive main course is wonderfully fresh and delicious.

Close up of the middle of the salmon wellington

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 is one of my favorite ways to cook salmon! It's such a classic dish, and it's so much easier to make than you think!

A wonderfully fresh salmon fillet is surrounded by a cream cheese and spinach mixture and then encased in fluffy and light puff pastry.

It's ready to serve in less than 45 minutes and is perfect to serve alongside air fryer carrots and green beans, and all of your other favorite sides.

Be sure to try my Easy Oven-Baked Salmon recipe too.

How To Make A Salmon Wellington - Step by Step Photos

  • Combine spinach, cream cheese, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl.
  • Mix until fully combined.
Mixing the spinach and cream cheese together in a bowl
  • Season salmon with a little bit of salt and pepper.
  • Lay the puff pastry on a flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture
The spinach and cream cheese on pastry
  • Lay the salmon on top.
Salmon laid on top of the cream cheese mixture
  • Add the remaining spinach mixture on top of the salmon.
Cream cheese and pinach on top of the salmon fillet
  • Fold over the sides of the puff pastry to enclose spinach and salmon inside the pastry.
Pastry folded over the salmon
The salmon sealed in the pastry
  • Flip the pastry over and place it on sheet pan lined with parchment paper.
  • Score the pastry with a paring knife
Pastry scored with a knife
  • Brush the beaten egg over the pastry.
Egg washed brushed over the pastry
  • Bake in preheated oven until the top is nice and golden. Remove and enjoy.
The cooked salmon wellington on a chopping board

Can you make this ahead of time?

This salmon recipe is best served straight out of the oven so that the salmon is perfectly fresh and the pastry is flakey. If you have leftovers, they can be stored in an airtight container for up to 3 days.

You can reheat it in the oven at 400F for 5 to 8 minutes until warmed through to serve.

Can you freeze salmon en croute?

If you are planning to make this as part of a bigger feast, or looking for a freezer meal, this is a great option. You can freeze the uncooked wellington and then cook it straight from frozen.

Freeze it on a baking sheet, once solid, wrap it in plastic wrap and foil, and it will keep for up to 3 months. Cook the frozen wellington in a preheated oven at 400F for about 45 minutes.

The salmon wellington cut in half

What to serve with Salmon Wellington

I like to serve this with some fresh veggies and a potato side, but it works equally well with a green salad for a delicious summer meal. Try it with:

What's the best salmon to use?

I like to use a skinless salmon fillet for this recipe, and I prefer to use one large fillet. If you need to, you can also use 4 smaller fillets placed next to each other. So that the salmon is as fresh as possible, I like to buy it on the morning I'm making it.

You can use frozen salmon fillet, just be sure to thaw it completely before adding it to the pastry.

Close up of the baked pastry

Recipe Notes and Tips

  • Thaw the puff pastry sheet according to the instructions on the package.
  • You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.  

More Easy Fish Recipes

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

salmon wellington on white background
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4.79 from 23 votes

Salmon Wellington

This salmon wellington recipe (salmon en croute) is simple enough for a family meal, but fancy enough to impress company! Easy to prep, this impressive main course is wonderfully fresh and delicious.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: easy salmon in pastry, salmon wellington, simple salmon wellington recipe
Servings: 6 servings
Calories: 525kcal
Author: Tanya

Ingredients

  • 12 oz frozen spinach drained and squeezed dry
  • 8 oz cream cheese softened and cut into cubes
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon salt* or to taste
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ cup shredded parmesan cheese
  • 1 lb skinless salmon
  • 1 puff pastry sheet thawed
  • 1 medium egg lightly beaten
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine spinach, cream cheese,Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl. Mix until fully combined.
  • Season salmon with a little bit of salt and pepper. Lay puff pastry on flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture, then lay salmon on top, then add remaining spinach mixture on top.
  • Fold over sides of puff pastry to enclose spinach and salmon inside the pastry. Flip the pastry over and place on sheet pan lined with parchment paper. Score the pastry with a pairing knife and brush egg over the pastry.
  • Bake in preheated oven for 30-35 minutes or until the top is nice and golden. Remove and enjoy.

Video

Notes

Thaw the puff pastry sheet according to the instructions on the package.
You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.

Nutrition

Calories: 525kcal | Carbohydrates: 23g | Protein: 26g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 118mg | Sodium: 859mg | Potassium: 807mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5966IU | Vitamin C: 16mg | Calcium: 206mg | Iron: 4mg

by 2 Comments

Stewed Okra and Tomatoes

I know that you will just love this classic Southern side dish! This stewed okra and tomatoes recipe is ready to serve in less than 30 minutes and requires minimal prep.

Stewd okra and tomatoes 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.

Stewed okra and tomatoes is one of my favorite summer sides. Packed full of veggies, it's so flavorful and comes together quickly and easily all in one pot.

I like to serve it alongside turkey burgers or grilled meats, or you can serve it as a main on a bed of rice.

How To Make Stewed Okra and Tomatoes

  • Gather and prep your ingredients.
Ingredients to make stewed okra and tomatoes
  • Heat canola oil in a large pot over medium-low heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes. 
Softening the onions in a dutch oven
  • Add remaining ingredients and simmer for 15 minutes.
Uncooked ingredients in a dutch oven
  • Stir the pot occasionally.
  • Serve and enjoy!
A spoon stirring the ingredients in a pot

Recipe Variations

This stew is pretty perfect as it is, but it's easy to make your own!

  • Instead of canola, cook some bacon in the pot before adding the onions and garlic. This will give the stew a wonderful smokey flavor.
  • If you like things spicy, add in a little extra hot sauce, or omit it altogether if you are sensitive to spicy foods.
  • I used frozen corn for ease and convenience, but fresh corn works wonderfully well. If you are in a pinch, you can use canned corn.

What is okra?

Okra is also known as 'gumbo' or 'ladies' fingers', it has a mild taste that is often compared to eggplant or green beans. When cooked in this stew it becomes wonderfully tender. It's a great source of vitamins, minerals, antioxidants and fiber.

Can you make this stew ahead of time?

This stew can be made a day ahead of time and kept in an airtight container in the fridge. You can then reheat it gently on the stovetop to serve. I don't recommend storing it for any longer as the texture of the okra can change.

Okra and tomato stew served in a bowl

Recipe Notes and Tips

  • Cook the stew in a heavy bottomed pan or dutch oven. It will help to distribute the heat more evenly and you won't get hot spots that can scorch the bottom of the stew.
  • Cut the okra into similar sized pieces so that it cooks evenly.

More Easy Vegetable Recipes

Stewd okra and tomatoes in a white bowl
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4.67 from 6 votes

Stewed Okra and Tomatoes

This Stewed Okra and Tomatoes is a classic Southern favorite. This meatless version is full of amazing flavor and texture.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: okra and tomato stew, okra side dish, vegetable stew
Servings: 4 servings
Calories: 154kcal
Author: Tanya

Ingredients

  • 2 Tablespoons canola oil
  • 1 yellow onion chopped
  • 4 garlic cloves chopped
  • 16 Oz okra fresh or frozen
  • ½ cup frozen corn kernels
  • 14.5 oz canned diced tomatoes undrained
  • 2 teaspoons Worcestershire sauce
  • ¾ cup vegetable broth
  • ¼ teaspoon red pepper flakes
  • 2 bay leaves
  • 1 teaspoon hot sauce

Instructions

  • Heat canola oil in a large pot over medium heat. Add onions and garlic and cook until softened and translucent, for about 10 minutes.
  • Add remaining ingredients and simmer for 15 minutes, stirring occasionally. Remove the Bay leave before serving. Serve and enjoy 🙂

Nutrition

Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 433mg | Potassium: 637mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1063IU | Vitamin C: 40mg | Calcium: 140mg | Iron: 2mg