My Forking Life

menu icon
search icon

by 3 Comments

Air Fried Toasted Ravioli

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

Air fried toasted ravioli on a white plate.

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

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

How to make Air Fried Toasted Ravioli

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

Can you make them ahead of time?

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

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

Can you make this with frozen ravioli?

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

What do you serve it with?

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

Fried ravioli in a bowl served with marinara sauce.

Recipe Notes and Tips

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

More Air Fryer Appetizers

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

Air Fried Toasted Ravioli

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

by 4 Comments

How to Spatchcock a Chicken (Video)

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

a spatchcocked chicken on a wooden board

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

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

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

Things Needed:

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

How to Spatchcock a Chicken:

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

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

a cooked spatchcocked chicken
Yield: Spatchcock Chicken

How to Spatchcock a Chicken

a spatchcocked chicken on a wooden board

Learn how to Spatchcock a Chicken with this easy guide.

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

Materials

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

Instructions

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

Notes

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

Recommended Products

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

© Tanya
Category: Cooking Basics

by 4 Comments

Cauliflower Pizza Casserole

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

Close up of the toppings on the cauliflower pizza casserole.

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

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

How to make cauliflower pizza casserole

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

What other toppings can you add?

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

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

Can you make it ahead of time?

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

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

Can you freeze it?

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

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

Recipe Notes and Tips

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

More Easy Dinner Recipes

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

Cauliflower Pizza Casserole

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

by Leave a Comment

Easy No-Cook Pizza Sauce

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

The sauce spread on pizza dough.

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

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

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

How to make easy no-cook pizza sauce

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

Can you make it ahead of time?

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

Can you freeze it?

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

Recipe Variations

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

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

Recipe Notes and Tips

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

More Easy Sauce Recipes

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

Easy No Cook Pizza Sauce

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

Ingredients

Instructions

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

Notes

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

Nutrition

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

by 2 Comments

Chicken Seasoning

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

The spices for the seasoning in a white bowl

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

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

Be sure to check out my other homemade seasoning recipes.

How to make chicken seasoning

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

Chicken seasoning in a white bowl with a spoon

How to use it

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

A fried spatchcoked chicken on a wooden work top

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

How long does it keep?

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

Make it to your taste

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

Chicken seasoning in front of a cooked spatchcock chicken

Recipe Notes and Tips

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

More Easy Seasonings

chicken spices in white bowl
Print Recipe
4.67 from 3 votes

Chicken Seasoning

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

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

by 474 Comments

Brown Stew Chicken

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

brown stew chicken in pot with blue towel behind it

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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 this amazing oxtail. 

Brown stew chicken takes a little more time than most traditional stew recipes. 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, then stewed for about 30-40 minutes until it falls off the bone. 

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

How to Make Brown Stew Chicken

First, rinse your chicken with a mixture of vinegar and water. I’m sure some will wonder why. This is just a rule from my mom and almost everyone 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 them in a separate bowl.

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

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

chicken being browned in pan

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

peppers and onions being browned in pan

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

chicken pieces cooking in pot

Serve and enjoy. 

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

Recipes to serve with:

Other Jamaican Recipes to Try:

Or have a look at all my Caribbean-inspired recipes.

brown stew chicken in pan
Print Recipe
4.88 from 426 votes

Brown Stew Chicken

This Jamaican Brown Stew Chicken is full of Caribbean flavor and a perfect main dish for any day of the week. It’s the perfect stewed chicken dish when you want to have a taste of the islands.
Prep Time20 minutes
Cook Time40 minutes
1 hour
Total Time2 hours
Course: Main Course
Cuisine: Caribbean
Keyword: brown stew chicken, jamaican brown stew chicken
Servings: 6 people
Calories: 626kcal
Author: Tanya Harris

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.

Video

Notes

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

Nutrition

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

by 2 Comments

Homemade Pumpkin Waffles

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

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

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

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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

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

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

Ingredients

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

How to make pumpkin waffles

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

Can you make them ahead of time?

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

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

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

What do you serve them with?

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

What's the difference between pancakes and waffles?

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

Pouring syrup over stacked waffles

Recipe Notes and Tips

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

More Easy Breakfast Recipes

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

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

Homemade Pumpkin Waffles

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

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

by 10 Comments

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.

cabbage in skillet with wooden spoon sticking out

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

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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.
Sausage cooking in a skillet
  • Add cabbage and stir until the cabbage has softened a little, about 5 minutes.
Stirring the cabbage into the sausage
  • 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.
The cabbage softened
  • 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
Print Recipe
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 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: cabbage and sausage recipe, cabbage with sausage, creamed cabbage
Servings: 4 servings
Calories: 373kcal
Author: Tanya Harris

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

Calories: 373kcal | Carbohydrates: 12g | Protein: 8g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 112mg | Sodium: 453mg | Potassium: 352mg | Fiber: 3g | Sugar: 6g | Vitamin A: 986IU | Vitamin C: 42mg | Calcium: 92mg | Iron: 1mg

by 5 Comments

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. 

cornbread in skillet with butter on top

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

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

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
Ingredients in white bowls

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.
A piece of butter in a 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.
The batter placed into the skillet
  • Bake in preheated oven on the middle rack for 20-25 minutes, until the cornbread is golden.
The baked cornbread in a skillet

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
Print Recipe
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 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: American
Keyword: classic cornbread recipe, skillet cornbread, southern cornbread recipe
Servings: 8 servings
Calories: 241kcal
Author: Tanya Harris

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

Calories: 241kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 470mg | Potassium: 312mg | Fiber: 3g | Sugar: 5g | Vitamin A: 286IU | Calcium: 109mg | Iron: 2mg

by 2 Comments

Freezer Friendly Breakfast Sandwiches

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.

close up of cheesy breakfast sandwich

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

You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!

I 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.

collage of sandwiches being assembled

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

breakfast sandwiches wrapped on marble

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.

freezer sandwiches in freezer bag

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.

collage of frozen breakfast sandwich and reheated sandwich in air fryer basket.

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
Print Recipe
No ratings yet

Freezer Friendly Breakfast Sandwiches

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.
Prep Time10 minutes
Cook Time15 minutes
Sandwich Assemble10 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: breakfast sandwich, breakfast sandwiches, freezer friendly breakfast sandwich, make ahead breakfast sandwich
Servings: 6 people
Calories: 385kcal
Author: Tanya Harris

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

Calories: 385kcal | Carbohydrates: 28g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 359mg | Sodium: 838mg | Potassium: 315mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1126IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 3mg