Recipe Index

Air Fryer Chocolate Molten Lava Cakes

November 12, 2024 by Tanya 50 Comments

These Chocolate Molten Lava Cakes are filled with a delicious chocolate lava center. Bake them in the air fryer for a quick and easy dessert.

molten lava cake on white plate with whipped cream and blueberries in the background

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

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

I love baking small-batch desserts in my air fryer, like these air fryer brownies. Since the air fryer doesn’t need much of a preheat time, dessert in the air fryer can be made in about 10 minutes from start to finish. And don’t get me started on the fact that you don’t have to heat the entire house with the oven. Thank you, Air Fryer, for keeping me cool in the summer time.

The beauty of these lava cakes is that they have a nice and gooey molten middle. They’re rich and full of yummy chocolate flavor. The key to a yummy molten lava cake is to slightly underbake them just a tad to let the middle stay molten. However, if you accidentally overbake them, they will still taste amazing.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Unsalted butter - A quick note about the butter: I used regular unsalted butter. Avoid using the fancy butter with higher butter-fat ratios.
Semi-sweet chocolate bar - I buy a 4-ounce bar and break it into pieces.
Eggs - 1 large egg and 1 egg yolk from a large egg
Other Ingredients - White granulated sugar, vanilla extract, all-purpose flour, and a pinch of salt.

How to make Molten Lava Cakes in the Air Fryer

First, grease 3 6-ounce ramekins and set aside.

Then melt butter and a 4 oz chocolate bar in a microwave-safe bowl in 30-second increments, stirring every 30 seconds until entirely melted. It usually takes about a 1-minute total before my chocolate and butter are melted and smooth. Set aside.

melted chocolate in a glass bowl with spatula sticking out

Then, in a separate large bowl, beat 1 large egg, 1 egg yolk, ½ teaspoon vanilla extract, and 3 Tablespoons sugar together until eggs are thoroughly beat. I use my electric beaters and beat the eggs.

Then add 3 Tablespoons flour and the chocolate mixture and stir until combined. Add the mixture into the ramekins, filling each one about halfway.

chocolate mixture in ramekins in air fryer basket

Place in the air fryer basket and cook on 370 degrees Fahrenheit for 7-10 minutes.

baked chocolate molten lava cakes in air fryer basket

Once done air frying, use a clean, thick dish towel to remove ramekins from the air fryer basket. Allow the cakes to cool in a ramekin for about 1 minute. Use a butter knife to loosen the cake from the ramekin and turn them over onto a plate. Serve with fresh whipped cream, ice cream, fresh berries, or top with powdered sugar and enjoy.

molten lava cakes on little white plates with whipped cream and blueberries and mint on plate

And there you have it, delicious easy molten cake made right in your air fryer.

close up photo of molten lava cake and the chocolate puring out

Tanya's Top Tips:

Different air fryer brands will bake these at different speeds, hence the 7-10 minute cook time. These should not take longer than 10 minutes to cook. A shorter cook time will cause a more runny molten, 10 minutes will make it more thick.
Use a good quality chocolate bar for this recipe. I use semi-sweet chocolate.
The ramekins are very hot after baking in the air fryer. I found a clean thick dish towel worked best for getting a grip on the ramekins and removing them from the air fryer.

Make Ahead and Storage Options

Make-Ahead: Preparing these Chocolate Molten Lava Cakes in advance is easy! Simply mix the batter and fill the ramekins, then cover them with plastic wrap and store in the refrigerator for up to 24 hours. When you’re ready to bake, take the ramekins out and let them sit at room temperature for about 10–15 minutes. Then, bake as directed, adding a minute or two if needed to ensure they have that gooey center.

Storage: While these cakes are best enjoyed fresh from the oven, you can store any leftovers. Once cooled, cover the ramekins with plastic wrap or transfer the cakes to an airtight container and store in the refrigerator for up to 2 days.

Reheating: To reheat and keep the gooey center, warm the lava cake in the microwave for about 20–30 seconds on medium power. This should warm it through without cooking it further, helping to retain that molten texture.

Looking for more small batch quick dessert recipes for your air fryer? Try these out:

molten lava cake on white plate with blueberries in background

Print Recipe

4.76 from 29 votes

Air Fryer Chocolate Molten Lava Cakes

These Chocolate Molten Lava Cakes can be quickly made in your air fryer. With a nice gooey and delicious middle, these molten cakes are the perfect quick dessert.

Prep Time5

Cook Time10

Total Time15

Course: Dessert

Cuisine: American

Keyword: air fryer chocolate molten cake, chocolate molten lava cake

Servings: people

Calories: 526kcal

Author: Tanya

Equipment

Ingredients

6 Tablespoon unsalted butter cut into pieces
4 oz semi-sweet chocolate bar broken into pieces
1 large egg
1 egg yolk from a large egg
3 Tablespoons white sugar
½ teaspoon vanilla extract
3 Tablespoons all-purpose flour
pinch of salt

Instructions

Grease 3 6-ounce ramekins and set aside.
Melt butter and chocolate in a microwave-safe bowl in for about 1 minute until melted, stirring every 30 seconds. Set aside.
In a separate large bowl, use an electric beater and beat egg, egg yolk, vanilla extract, and sugar together until well blended.
Then add flour, the chocolate mixture, and a pinch of salt and stir until combined. Pour the mixture into the ramekins, filling each one about halfway.
Place in the air fryer basket and air fry on 370 degrees Fahrenheit for 8-10 minutes.
Once done air frying, use a clean thick dish towel to remove ramekins from the air fryer basket. Allow cake to cool in a ramekin for about 1 minute. Use a butter knife to loosen the cake from the ramekin and turn over onto a plate. Serve with fresh whipped cream, fresh berries, or topped with powdered sugar and enjoy.

Video

Notes

Different air fryer brands will cook these at different speeds, hence the 7-10 minute cook time. These should not take longer than 10 minutes to cook.

Nutrition

This post was first published on February 4, 2020. It has been updated with additional information.

Cherry Pineapple Dump Cake (Easy & Delicious)

October 29, 2024 by Tanya 15 Comments

When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go-to! This Cherry Pineapple Dump Cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!

cherry pineapple dump cake in bowl with ice cream on top

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

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

This Cherry Pineapple Dump Cake is one of my go-to recipes when I have last-minute guests or just fancy whipping up a tasty dessert for the family. My husband grew up eating it, and I was hooked once he made it for me.

Don't get turned off by the name, it's actually a really delicious dessert. A dump cake is essentially when you "dump" a few ingredients in a pan and bake it in the oven until it's golden and set. It has the taste of cake but the texture is more like a cobbler. Serve it with vanilla ice cream for the ultimate dessert.

This dump cake is made with boxed yellow cake mix, crushed pineapples, cherry pie filling, butter, and pecans for a bit of crunch. It really does take minutes to put together and it's so convenient! It's easy enough to make that your kids can help you out in the kitchen with it!

Be sure to try my other cakes made with boxed cake mix, like my Cola Cake and Caribbean Rum Cake too!

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Wet Ingredients - Crushed Pineapple from a can, Cherry Pie Filling from a can
Dry Ingredients - Yellow Cake Mix. Feel free to sub with other flavors if you prefer.
Remaining Ingredients - Unsalted butter, Chopped Pecans
Optional Toppings - Vanilla ice cream or whipped cream for serving

How to make cherry pineapple dump cake

Preheat the oven to 325 degrees Fahrenheit (162.8 °C) and grease a 13x9 baking dish.

Pour the crushed pineapple and cherry pie filling in the pan and spread over the pan. Pour the cake mix over the pan, covering the pineapple and Cherry pie filling.

Add grated or sliced butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.

unbaked cherry pineapple dump cake in pan

Bake in the preheated oven for 55 to 65 minutes until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

finished baked cherry pineapple dump cake in pan

Serve as is or top with vanilla ice cream or whipped cream.

How long does it keep?

This recipe makes a lot of cake, and the good news is, is that it keep well covered in the fridge for up to 5 days, so you can enjoy it for an easy dessert throughout the week. The cake can be eaten cold right out of the fridge, or you can reheat it in the oven to serve.

Cover the cake with foil and reheat at 325 degrees Fahrenheit (162.8 °C) for 10 to 15 minutes to warm through. You can also reheat it for 30 seconds in the microwave.

Can you freeze it?

Yes! This cherry pineapple dump cake is freezer-friendly and will keep well for up to 3 months. Let it cool fully before wrapping securely or place in an air-tight container. Thaw the cake fully in the fridge overnight before reheating to serve.

What do you serve it with?

This dump cake, of course, can be eaten straight out of the dish with a spoon! It's delicious served with a scoop of ice cream or a dollop of whipped cream for a dessert that everyone will love!

close up of dump cake with spoon taking some out

Tanya's Top Tips

Don't drain the pineapple, the juices in the can help to keep the cake nice and moist.
For best results, use a grater to shred the butter when it's cold. You can use a knife to cut it into small pieces if you don't have a grater.
Make sure that each layer of the cake is fully covered for an even texture.
Bake the cake in a fully preheated oven for the best results.

Avoiding Dump Cake Disasters

To avoid a powdery topping, make sure you cover all the cake mix with butter. Grated butter works best for this.

More Cake Recipes

If you have tried this Cherry Pineapple Dump Cake recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 4 votes

Cherry Pineapple Dump Cake

When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go to! This cherry pineapple dump cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!

Prep Time10

Cook Time1

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: cherry dump cake, how to make a dump cake, pineapple dump cake

Servings: servings

Calories: 470kcal

Author: Tanya

Ingredients

20 oz can crushed pineapple undrained
21 oz can Cherry Pie filling
15.25 oz box Classic Yellow Cake Mix
2 sticks unsalted butter shredded or cut into pieces
1 cup chopped pecans
Vanilla ice cream or whipped cream for serving

Instructions

Preheat the oven to 325 degrees Fahrenheit and grease a 13x9 pan.
Pour the crushed pineapple and Cherry pie filling in the pan and spread over the pan. Pour Cake mix all over the pan, covering the pineapple and Cherry pie filling.
Add butter over the cake mix, making sure the entire pan is covered. Add the pecan pieces over the cake mix.
Bake in the preheated oven for 55 to 65 minutes, until the cake is golden brown. Remove from the oven and allow to cool for 10 minutes before serving.

Notes

Don't drain the pineapple, the juices in the can help to keep the cake nice and moist.
For best results, use a grater to shred the butter when it's cold. You can use a knife to cut it into small pieces if you don't have a grater.
Make sure that each layer of the cake is fully covered for an even texture.
Bake the cake in a fully preheated oven for the best results.

Nutrition

I originally published this post on October 18, 2021 and have updated it with new photos and information.

The Best Southern Candied Sweet Potatoes

October 28, 2024 by Tanya 100 Comments

These Southern Candied Sweet Potatoes are covered in delicious syrupy goodness and will melt in your mouth with each and every bite. It’s the perfect side dish for every table.

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

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

One of my favorite Southern Sides is a small side of candied yams. It’s something I always grab a small spoonful of to go along with the savory goodness of collard greens, macaroni and cheese, and crispy fried chicken.

Now there’s a difference between a sweet potato and a yam. However, yams are hard to come by in my neighborhood so I usually just grab a few sweet potatoes to make this classic side dish.

You’ll only need a few ingredients to make this Southern dish and you won’t need a ton of spices. The fact is, what makes a delicious southern candied sweet potato is the sweet syrup mixture composed of butter and sugar that gets doused over the slices of sweet potatoes. This is a baked candied sweet potato recipe which makes the sweet potatoes super tender but with the slightest hint of bite.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Sweet Potatoes - 2 lbs sweet potatoes peeled and sliced about ½ inch thick, and a little salt.
Syrup Base - unsalted butter, brown sugar, granulated white sugar, cinnamon, nutmeg, orange juice.

southern candied sweet potatoes sitting on wooden spoon

How to make Candied Sweet Potatoes

First, preheat your oven to 350 degrees Fahrenheit.

Grab 4 medium-sized sweet potatoes (about 2 lbs) and wash, peel, and cut them into slices, about ½ inch thick. Then lay them flat in a 13x9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.

Then in a heavy-duty saucepan, melt your butter over medium-low heat. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice. This slight hint of citrus adds a lovely brightness to the dish.

Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered.

sauce pan with sugar butter mixture with white spoon sticking out

raw sliced sweet potatoes covered in butter sugar mixture

Cover tightly with foil and place in your preheated oven.

Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are tender. I usually poke a few pieces with a fork to ensure they are tender to my liking.

Remove from the oven and allow the sweet potatoes to cool a bit. It’ll give that syrup a little time to thicken up.

finished candied sweet potatoes with wooden spoon in pan

What to serve Southern Candied Sweet Potatoes with? You can’t go wrong with these Southern staples:

Fried Chicken (Air Fryer Method)
Collard Greens (Pressure Cooker Method)
Creamy Macaroni and Cheese
Buttered Cabbage (Pressure Cooker Method)
Corn Souffle
or
Vanilla Ice Cream

How to store

To store candied sweet potatoes, first, allow them to cool completely after cooking. Then, transfer the cooled sweet potatoes to an airtight container or cover the baking dish with plastic wrap or aluminum foil before refrigerating them for up to 3-5 days.

If you want to store them longer, you can freeze them by placing them in a freezer-safe airtight container or wrapping them tightly in plastic wrap and aluminum foil. They can be frozen for up to 3 months.

To serve, simply thaw the frozen sweet potatoes overnight in the refrigerator and reheat them according to the reheating instructions provided below.

To prepare this dish ahead of time

You can prepare candied sweet potatoes ahead of time for convenience. Cook them slightly underdone, cool them, and store them in the refrigerator for up to 3 days. When ready to serve, let them sit at room temperature for 30 minutes and reheat at 350°F (175°C) for 20-30 minutes.

Notes on this recipe:

You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst.
I don’t add marshmallows to this recipe as I feel it’s sweet enough as is.
I hope you enjoy this recipe as much as we do. If you like this recipe but want a quicker version, try my stovetop candied sweet potatoes. Or get your bake on and make this sweet potato pie or this sweet potato casserole.

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

Print Recipe

4.78 from 131 votes

The Best Southern Candied Sweet Potatoes

These Easy Southern Candied Sweet Potatoes are covered in a sugar buttery mixture and baked until tender. It’s the perfect side dish for any table.

Prep Time10

Cook Time1

Total Time1 10

Course: Side Dish

Cuisine: American

Keyword: candied yams, southern candied sweet potatoes

Servings: people

Calories: 659kcal

Author: Tanya

Equipment

13x9 Baking Dish
Foil Paper

Ingredients

2 lbs sweet potatoes peeled and sliced about ½ inch thick
½ teaspoon salt
½ cup unsalted butter
¾ cup packed brown sugar
½ cup granulated white sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 Tablespoons orange juice

Instructions

Preheat your oven to 350 degrees Fahrenheit.
Lay Sweet Potatoes flat in a 13x9 casserole dish. Sprinkle the sweet potatoes with salt. Set aside.
Melt your butter over medium-low heat in a heavy-duty saucepan. Add sugars, cinnamon, nutmeg, and stir until your butter has melted and your sugar has dissolved. Remove from heat and add the orange juice.
Pour the butter mixture over the sweet potatoes, making sure every single sweet potato is covered with the butter. Cover tightly with foil and place in your preheated oven.
Bake for 30 minutes with the foil on. After 30 minutes, remove the dish from the oven, remove foil and stir the sweet potatoes. Place back in the oven and bake uncovered for an additional 30 minutes or until the sweet potatoes are fork-tender.
Remove from the oven and allow the sweet potatoes to cool a bit. Serve and enjoy.

Video

Notes

You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst.

The nutritional info may seem to be on the high side, but remember you're not eating all of the buttery syrup...unless you want to 🙂

Nutrition

This post was originally published on October 3, 2019. It has been updated with additional helpful tips.

Creamy Pressure Cooker (Instant Pot) Mashed Potatoes

October 22, 2024 by Tanya 12 Comments

These Instant Pot Mashed Potatoes are creamy and absolutely delicious. There’s no need to drain any liquid when making these potatoes, just place them in your Pressure Cooker, cook, open and season.

instant pot mashed potatoes on a spoon with chives on top

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

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

Listen. These mashed potatoes are on another level. I’ve had some that are so stiff that I wonder if they were even mashed, and I’ve had some that were way too watery. But these mashed potatoes made in the Pressure Cooker are so good you’ll think you got them from a 5-star restaurant when, in reality, you made them right in your very own kitchen.

For this recipe, I've used an electric pressure cooker. I've made these in multiple brands, the Instant Pot Pressure Cooker, the Mealthy Pressure Cooker, and the Our Place Multi Cooker. All had excellent results.

Ingredients for Pressure Cooker Mashed Potatoes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

This recipe is quite easy to make and only includes a few ingredients:

Russet Potatoes
Water
Heavy cream
White truffle flavored olive oil
Parmesan Cheese
Salt

If you did a double-take at the white truffle flavored olive oil, I totally understand. It’s not a common ingredient in most mashed potato recipes but it’s oh so good. However, if you can’t find it, replace it with a little butter for that traditional buttery mashed potato taste.

mashed potatoes covered in chives in white bowl

How to Make Creamy Instant Pot Mashed Potatoes

I use my 6qt Pressure Cooker to make this recipe. First, wash, peel and chop 5 medium russet potatoes into 2-inch chunks. Then place them in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”

cut potatoes in instant pot insert with water being poured into the instant pot insert

cut potatoes in instant pot insert with heavy cream being poured into the instant pot insert

Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down.

Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure by turning the valve to “Vent.” Once all the pressure is released, open the lid and add your white truffle flavored olive oil, parmesan cheese, and salt.

cooked mashed potatoes in instant pot insert with hand holding white truffle olive oil

cooked mashed potatoes in instant pot insert with hand holding parmesan cheese

Then begin to mash the potatoes with a potato masher until creamy.

instant pot mashed potatoes that have been mashed inside instant pot insert

These potatoes are so smooth and creamy I generally eat them on their own but you could top them with some freshly cut chives or green onion, homemade gravy, or whatever else goes well with mashed potatoes.

Storage Options

For storing your mashed potatoes, place them in an airtight container and refrigerate for up to 3-4 days. To reheat, transfer the mashed potatoes to a microwave-safe dish and heat in the microwave in 30-second intervals, stirring between each to ensure even heating.

Alternatively, you can reheat them on the stovetop over low heat, adding a splash of milk or cream to maintain the creamy texture. If freezing, store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Tanya's Top Tips

You can skip the truffle oil and parmesan and opt for butter instead.
I’ve made this recipe in the 6 qt Instant Pot and 6qt Mealthy Pressure Cooker.
You could also use an electric beater to mash the potatoes. I would recommend removing the potatoes from the pressure cooker insert into a large bowl before using an electric beater.
I’ve never had to drain my potatoes with this recipe. The pressure in the Instant Pot, as well as the fact that potatoes will release their own liquid, is why you don’t need to submerge the potatoes water.

If you liked this Instant Pot Mashed Potato recipe, you may like these as well:

Instant Pot Collard Greens
Instant Pot Cabbage
Instant Pot Corn on the Cob
Garlic Mashed Potatoes (Stovetop recipe)

Looking for recipes to serve this with? Try these out:

mashed potatoes on spoon with pressure cooker in background

Print Recipe

5 from 6 votes

Creamy Instant Pot Mashed Potatoes

These easy no drain Instant Pot Mashed Potatoes come put perfectly creamy each and every time. They’re so creamy and delicious that you can skip the gravy if you want to.

Prep Time5

Cook Time11

Rise to Pressure and Natural Release18

Total Time34

Course: Side Dish

Cuisine: American

Keyword: creamy mashed potatoes, instant pot mashed potatoes, pressure cooker mashed potatoes

Servings: people

Calories: 274kcal

Author: Tanya

Equipment

Ingredients

2 ½ lbs russet potatoes About 5 medium-sized potatoes, peeled and chopped into 2 inch chunks
1 ¼ cup water
½ cup heavy cream
1 Tablespoon white truffle flavored olive oil
½ cup freshly grated parmesan cheese
Salt to taste*

Instructions

Place potatoes in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”
Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down.
Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure. Open the lid and begin to mash the potatoes with a potato masher.
Add the white truffle flavored olive oil, parmesan cheese, and salt and stir until combined. Serve and Enjoy 🙂

Video

Notes

*I use about 2 teaspoon of salt. But you may prefer more or less, so salt to taste 🙂

These mashed potatoes are great paired with this homemade gravy.

Nutrition

This post was first published on October 15, 2019. It has been updated with new information.

Sautéed Beet Greens (Quick and Tasty)

October 21, 2024 by Tanya 18 Comments

These sautéed beet greens are a flavorful and tasty side dish that comes together quickly with just a handful of ingredients. This is such a delicious recipe to make the most of your beet greens!

sauteed beet greens in white plate with spoon on side

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

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

If I'm being quite honest, you can never have enough side dishes, especially when they look and taste as good as this!

I love beets! My air fryer beet chips and beet, apple and carrot juice are two favorites, but I hate to see those beautiful greens go to waste! Instead of throwing them out, turn them into a lovely side dish!

If you're a fan of easy sauteed greens, you will love this sautéed spinach recipe.

Ingredients for Sautéed Beet Greens

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

You just need a few ingredients to turn your beet greens into something wonderful!

Olive Oil: To sauté. You can also use vegetable, canola or other neutral oil you have.
Beet Greens - When you buy a bunch of beets from the store, they usually come with the attached beet greens. Remove them from the beets and make this recipe.
Onion and Garlic - of course, for the best flavor.
Broth: I like the flavor that chicken broth adds, but you can make this dish vegan by using vegetable broth.
Apple Cider Vinegar - for a bit of brightness to the dish. Feel free to sub with other acids, like lemon juice.

How To Make Sautéed Beet Greens

Chop the beet greens into small pieces so that they are ready to use. Make sure the beet leaves and stems are separated.

Heat oil in a 10-in skillet over medium heat. Add beet stems and onion and sauté until stems and onion have softened, about 5 minutes.

Stir in garlic and cook for an additional minute.

garlic added to skillet with onions and beet greens mixed

Stir in beet green leaves and chicken broth and cook for 2-3 minutes, or until beet greens have softened.

Then, stir in apple cider vinegar and salt to taste.

greens added to skillet with beet stems and onions

Serve and enjoy 🙂

What do you serve them with?

Beet greens are a really versatile side dish and are great to serve with your favorite weeknight meals, or for larger celebratory family meals. Try them with:

Can you make this ahead of time?

I like to serve these greens as soon as they are cooked, but if you have leftovers you can store them in an airtight container for 2 to 3 days. You can then either heat them through on the stovetop to serve, or even serve them cold as a salad.

What do beet greens taste like?

Beet greens are totally edible and 100% delicious! They taste similar to other dark greens like Swiss chard. Beet greens are slightly earthy, sweet, and with a hint of bitterness.

They are also full of nutrients, so they are a great addition to your diet. These greens contain no fat and are rich in vitamin K, calcium and iron.

beet greens in white plate with fork on the side

Tanya's Top Tips

Be sure to wash the greens before chopping them to remove any dirt.
The greens should be cooked on a medium heat. Don't cook them on a high heat or they could burn.
Use vegetable broth to make this side dish vegan.

More Easy Side Dish Recipes

Print Recipe

4.91 from 11 votes

Sautéed Beet Greens

These sautéed beet greens are a flavorful and tasty side dish that comes together quickly with just a handful of ingredients. This is such a delicious recipe to make the most of your beet greens!

Prep Time5

Cook Time10

Total Time15

Course: Side Dish

Cuisine: American

Keyword: beet greens, how to cook beet greens

Servings: servings

Calories: 91kcal

Author: Tanya

Ingredients

1 Tablespoon olive oil
1 bunch beet greens, from 3-4 beets chopped into small pieces, stems and leaves separated
½ medium yellow onion chopped
2 cloves garlic minced
¼ cup chicken broth or vegetable broth
½ Tablespoon apple cider vinegar
Salt to taste

Instructions

Heat oil in 10-in skillet over medium heat. Add beet stems and onion and sauté until stems and onion have softened, about 5 minutes. Stir in garlic and cook for an additional minute.
Stir in beet green leaves and chicken broth and cook for 2-3 minutes, or until beet greens have softened. Stir in apple cider vinegar and salt to taste.

Notes

Be sure to wash the greens before chopping them to remove any dirt.
The greens should be cooked on a medium heat. Don't cook them on a high heat or they could burn.
Use vegetable broth to make this side dish vegan.

Nutrition

This post was originally published May 7, 2020. It has been updated with new information and photos.

Creamy Pressure Cooker Rice Pudding

October 15, 2024 by Tanya 24 Comments

This Pressure Cooker Rice Pudding is not only creamy and delicious, it’s also easy when made in your electric pressure cooker. You don’t need eggs to thicken this rice pudding, and the flavor and texture will impress you.

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

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

I love making rice pudding for the family and over the years I’ve tried recipe after recipe. I’ve never had a recipe fail when it came to rice pudding but there were times where I found it to be a little too much effort. Thanks to the pressure cooker, making a creamy and perfect rice pudding no longer has to be difficult.

Seriously, it’s as easy as placing the ingredients in the pressure cooker, starting it, walking away to play with your kids, or do some laundry, and then opening the lid and stirring.

You can add raisins to your rice pudding if you like. My kids hate raisins, hubby and I love them.

rice pudding with raisins in glass in front of instant pot

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Rice - Although most rice pudding recipes use short-grain rice, like arborio rice, I use long-grain rice for this recipe, as it's usually what I have on hand. My rice pudding in the pressure cooker comes out creamy and delicious. I suggest rinsing the rice first in this recipe.
Liquids - Water and milk - Having the correct ratio of water and milk in the pressure cooker will allow the rice pudding to cook in the pressure cooker without scorching the bottom.
Spices - I use whole cinnamon sticks to flavor the rice pudding without changing the color. You can use a ¼ teaspoon of ground cinnamon if you don't have cinnamon sticks. I also add vanilla extract and salt.
Sweetener - I use sweetened condensed milk to sweeten the rice pudding after it's cooked.
Bourbon-soaked raisins (Optional) - I love adding a bit of bourbon-soaked raisins to the top of my rice pudding. Feel free to leave these out if you aren't a fan.

How to make Instant Pot Rice Pudding

First, if using raisins, soak them to rehydrate them. I like to soak my raisins in a little bourbon. If you want to keep it alcohol-free, soak them in hot water. I start to soak them about an hour before my rice pudding will be ready. And if you don’t like raisins in your rice pudding, skip this step.

raisins soaking in bourbon in a glass bowl

Next, give your long grain rice a quick rinse in a colander. You don’t have to rinse until the water runs clear, just a few seconds under the faucet.

Pour long-grain rice, milk, water, and a pinch of salt into the pressure cooker insert and stir. Add cinnamon sticks and vanilla extract. Cover and cook on high pressure for 10 minutes.

milk with water eggs and cinnamon sticks in instant pot insert

It’ll take a few minutes for your machine to rise to pressure. Once your machine reaches pressure, your 10-minute timer will begin. Once the 10-minute timer goes off, allow the machine to release naturally. This will take about 20-25 minutes. When ready to open the lid, switch the valve from seal to venting to ensure all the pressure is released.

Once all the pressure has released, open the lid and remove the cinnamon sticks. Add in half a can of condensed milk. And stir. The rice pudding may appear watery but it will thicken once it cools a bit.

You can serve this rice pudding on its own, with raisins, or with a little cinnamon sprinkled over the top.

Tanya's Top Tips:

This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be more like a risotto.
Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker.
The bourbon-soaked raisins are perfect for other uses too, like adding to vanilla ice cream. I store them in a separate glass store to use in multiple recipes. However, the taste of the bourbon gets stronger and stronger as they sit.
Rice pudding can be eaten cold or warmed. I prefer warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days. I've never frozen rice pudding.

I hope you enjoy this rice pudding recipe as much as we do.

Looking for more pressure cooker dessert recipes? Try these out:

This Recipe has a Full Length Video Tutorial. Click here to watch it.

Print Recipe

5 from 5 votes

Pressure Cooker Rice Pudding

This Easy and Creamy Pressure Cooker Rice Pudding Recipe is the perfect quick dessert. It’s sweetened with condensed milk, and it doesn’t have any eggs. You can serve it with raisins or without.

Prep Time5

Cook Time10

Rise to Pressure and Narural Release40

Total Time55

Course: Dessert

Cuisine: American

Keyword: instant pot dessert, instant pot rice pudding, pressure cooker rice pudding

Servings: people

Calories: 440kcal

Author: Tanya

Equipment

6 Qt Pressure Cooker

Ingredients

½ cup long grain rice quickly rinsed
1 ½ cup water
1 ½ cup milk
4 cinnamon sticks
1 Tablespoon vanilla extract
1 pinch of salt
7 oz sweetened condensed milk
½ cup bourbon or hot water optional
½ cup raisins optional

Instructions

Optional Step: Place raisins in a small bowl and pour bourbon or hot water over the raisins and set aside for an hour.
Place rice, water, milk, and salt in pressure cooker insert and stir until combined. Place cinnamon sticks and vanilla extract into the pressure cooker. Cover and cook on high pressure for 10 minutes.
Once the timer is up, allow the pressure cooker to naturally release.
Once all the pressure is released, open the lid and stir in the condensed milk. Allow cooling for about 5 minutes. Serve with raisins or on its own. Serve warm or chilled.*

Video

Notes

This recipe works best with long grain rice. Short grain or middle grain kinds of rice can be used but the consistency will be different.
Your rice pudding will look watery when you open it. It will thicken up on its own. Do not try to sauté the mixture when you open the lid or you may end up scorching the bottom of your pressure cooker.
Rice pudding can be eaten cold or warmed. To refrigerate, allow your rice pudding to cool to room temperature and then refrigerate. It can last in your fridge for 3-4 days.

Nutrition

This post was originally published on November 19, 2019 and has been updated with new information.

Easy Air Fryer Crab Cakes (Ready in Minutes!)

October 11, 2024 by Tanya 111 Comments

These Air Fryer Crab Cakes are so easy to make thanks to the Air Fryer. Every bite is full of delicious, juicy crab meat.

crab cake on a plate with remeloude sauce on top

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

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

There is nothing like a delicious, golden-on-the-outside, moist, and flavorful crab cake on the inside. Thanks to the Air Fryer, I can make delicious crab cakes with less mess and less stress.

I call myself a bit of a crab cake snob as I have eaten a ton of crab cakes over the years. If I see it on a restaurant menu, I order it and sample it. Here’s what I’ve learned:

The best crab cakes taste like crab, lol. Meaning you don’t want too many fillings or ingredients that overpower the taste of the crab.
Less bread crumbs and more crab makes a supreme crab cake.
Use lump crab or jumbo lump crab meat when making crab cakes. You should be able to find this in the seafood section of your local grocer. It ain’t cheap (Mine was $14 for 8 oz) but it’s so worth it.
No eggs needed for this recipe. You want a moist crab cake, but crab meat by itself is moist, and since it’s made in the Air Fryer, you won’t need to flip it, and you'll still get that nice golden crust.

Ingredients for Air Fryer Crab Cakes

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Lump crab meat: The main ingredient, providing rich flavor and texture. I suggest using lump crab meat rather than claw meat for best results.
Mayonnaise and Dijon mustard: Adds moisture and helps bind the mixture. Dijon provides a tangy flavor.
Worcestershire sauce: Adds umami depth.
Fresh parsley: Offers a fresh, herbaceous note.
Old Bay seasoning: Traditional seasoning for seafood, adding spice.
Egg: Helps bind the ingredients together.
Panko breadcrumbs: Adds a crispy texture.
Non-stick cooking spray: Ensures the crab cakes don’t stick while air frying.

Tools Needed

Mixing bowls
Measuring cups and spoons
Air fryer
Non-stick cooking spray
Air Fryer Liners (optional)
Spatula or spoon (for mixing and shaping the crab cakes)
Small baking sheet or tray (to form crab cakes)

How to make Air Fryer Crab Cakes (Step-by-Step Photos)

Start by finely chopping your red bell pepper and green onion.

Next, add your crab meat, red bell pepper, green onions, mayonnaise, dijon mustard, breadcrumbs, and old bay seasoning to a bowl. Stir until combined.

crab cake ingredients in a bowl stirred up

Gently form 4 patties with your crab meat mixture. Don’t smoosh them together too hard. Just a light and gentle squeeze to ensure they are together.

crab cakes on a plateEasy and delicious crab cakes that are made in the Air Fryer with less mess and less stress. Nice crust on the inside with flakey and flavorful crab meat on the inside. #airfryerrecipes #airfryermeals #airfryerappetizers #crabcake

Place them in your Air fryer basket. I use these parchment paper liners to line my basket first. It makes for easier clean up and it ensures my basket is non-stick.

If using a liner, please place the crab cakes on the liner before starting the Air Fryer. It would be best if you had the weight of the crab cake to hold the liner down so it does not fly up into the fan and heating element.

Slightly spray the top of the crab cakes with your favorite cooking oil. I used canola but vegetable, avocado, olive oil will all work.

Close your Air Fryer basket and cook on 370 degrees fahrenheit for 10 minutes. Once done, open air fryer and remove crab cakes and paper liners if using.

That’s it! So easy. I recommend this homemade remoulade sauce for the perfect dressing for this crab cake.

How to Store

To store your air fryer crab cakes, place any leftovers in an airtight container and refrigerate for up to 3 days. For longer storage, freeze uncooked crab cakes on a tray until solid, then transfer to a freezer-safe bag for up to 3 months.

Tanya's Top Tips

Chill the mixture: Refrigerate the crab cake mixture for 30 minutes before shaping to help it firm up and hold together.
Don’t overcrowd: Leave space between crab cakes in the air fryer so they cook evenly and get crispy.

I love how these crab cakes are made from scratch, so you control all the ingredients.

Looking for more Air Fried Seafood Recipe appetizers? Try these out:

crab cakes on white plate with sauce being poured on top

Find the full Video tutorial on YouTube. Don’t forget to click the thumbs-up button and Subscribe on YouTube for more recipe videos.

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

cooked air fryer crab cakes in an air fryer basket

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4.74 from 89 votes

Easy Air Fryer Crab Cakes

Easy and delicious crab cakes that are made in the Air Fryer with less mess and less stress. Nice crust on the outside with flakey and flavorful crab meat on the inside.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer

Cuisine: American

Keyword: air fryer crab cakes

Servings: people

Calories: 123kcal

Author: Tanya

Equipment

Ingredients

8 Oz lump crab
¼ cup red bell pepper chopped
2 green onion chopped
2 Tablespoon mayonnaise
2 Tablespoon bread crumbs
1 Tablespoon Dijon mustard
1 teaspoon old bay seasoning
Oil for spraying
Squeeze of lemon

Instructions

Place lump crab, red bell pepper, green onion, bread crumbs, mayonnaise, dijon mustard, and old bay in a bowl and stir until combined.
Gently form 4 patties with mixture.
Place in Air Fryer basket and lightly spray tops with oil.
Air fry on 370 degrees Fahrenheit 10 minutes. Open and Squeeze a bit of lemon over the tops before serving.

Video

Notes

I suggest serving this crab cakes with remoulade sauce.

Nutrition

This post was originally published on June 11, 2019. It has been updated with new information.

Slow Cooker Turkey Breast (with Gravy!)

October 9, 2024 by Tanya 3 Comments

Cooking turkey breast in the slow cooker is hands-down the best way to get juicy, tender turkey meat! For a cozy family dinner or an easy holiday meal, a simple slow cooker recipe is the best the way to go.

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

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

Turkey doesn't get the appreciation it deserves, mainly because it's a leaner meat that can dry. But thanks to this slow cooker turkey breast, dry turkey is no longer a thing. This method makes juicy turkey right in the slow cooker, and you can make gravy from the turkey's drippings.

For this recipe, I used a boneless turkey breast, as it is great for cutting cooking time in half. However, feel free to use a bone-in breast that can fit inside your slow cooker.

If you need more ways to cook a turkey breast, check out my turkey breast in the pressure cooker recipe or my air fryer turkey breast recipe.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

ingredients for turkey breast on cutting board

For the Turkey

Boneless Turkey: Make sure to keep the netting on when using this kind of turkey. You could also use bone-in turkey breast as well.
Chicken Broth: This is the key to preventing the turkey from drying while cooking, and it helps make a delicious gravy. As it cooks, the broth will add the much-needed moisture to the lean cut of meat.
Seasonings and spices: Garlic powder, onion powder, paprika, dried thyme, kosher salt, rubbed sage, and black pepper add rich savory flavors. Olive oil helps bind these spices onto the turkey.
Vegetables: Yellow onion, carrot, celery stalk are great for adding an aromatic base to the turkey as it cooks. They also release their own juices to help moisten the turkey.

For the Drippings Gravy

Base: Unsalted butter, and all-purpose flour provide the base for the roux, which thickens the gravy.
Chicken broth: Provides the liquid base.
Drippings from the turkey: Carries over the spices of the turkey to provide the perfect flavor.
Seasonings: Salt and pepper are essential for seasoning and balancing flavors.

Tools Needed

Slow Cooker
Cutting Board
Knife
Tongs
Measuring Spoons and Cups
Whisk
Medium Saucepan
Wooden Spoon or Spatula
Gravy Boat or Small Serving Dish

How To Make Slow Cooker Turkey Breast w/ Gravy

Making the Turkey

Pat the turkey breast (with the net on) dry with paper towels and rub it with olive oil. In a separate bowl, mix the garlic powder, onion powder, paprika, thyme, salt, sage, and black pepper. Rub the spice mixture all over the turkey breast.

seasoned raw turkey breast in slow cooker

Place the turkey breast in the slow cooker and pour the chicken broth around it to keep the turkey moist while cooking. Add the onion, carrot, and celery around the turkey breast in the slow cooker.

raw ingredients for turkey breast in slow cooker

Cover and cook on low for 4-5 hours or until the internal temperature reaches 165°F.

cooked turkey breast with net in slow cooker with onions, carrot, celery, and broth and drippings

After cooking, take the turkey out of the slow cooker and remove the netting. Let it rest for 10 minutes before slicing.

You can serve the turkey as is or create a gravy using the drippings.

Making the gravy

Pour the drippings from the slow cooker through a fine-mesh strainer into a bowl to remove any solids, then set the liquid aside. You should have about 2 cups of gravy.

In a saucepan, melt the butter over medium heat, and once melted, whisk in the flour to form a roux. Cook for about 1-2 minutes, whisking constantly, until the mixture turns golden brown.

Gradually whisk in the strained drippings from the slow cooker, whisking constantly to avoid lumps.

Taste the gravy and add salt and pepper. Let it simmer for 3 to 5 minutes. Whisk it occasionally until it thickens to your liking.

How To Store

Refrigeration

Allow the turkey and gravy to cool to room temperature. Place the turkey in an airtight container and pour the gravy into a separate airtight container to prevent sogginess. Store both containers in the refrigerator. Use within 3 days.

For reheating, preheat the oven to 325°F (163°C). Place the turkey slices in a baking dish, cover with foil to retain moisture, and heat for about 15-20 minutes or until warmed through.

Frozen

For longer storage, you can freeze the turkey and gravy. Use freezer-safe containers or resealable freezer bags, removing as much air as possible before sealing.

You can store turkey in the freezer for up to 3 months, while you can store gravy for about 2 months.

For reheating, thaw frozen turkey in the refrigerator before reheating. This can take several hours or overnight, depending on the size of the turkey slices.

FAQ

What are the benefits of slow cooking a turkey?

Using the slow cooker ensures that you get flavorful, tender, and juicy turkey breasts every time. The prep time is minimal, and the clean-up afterward is so easy.

Can I use frozen turkey breast in a slow cooker?

I do not recommend cooking a frozen turkey breast directly in a slow cooker. The slow cooker does not heat the turkey fast enough from frozen. This means it may not reach a safe internal temperature of 165°F (74°C). Thawing it in the refrigerator before cooking is best.

Is cooking a turkey in a slow cooker safe?

Cooking turkey in the slow cooker is definitely safe. This is the best way to cook it to achieve perfectly moist turkey without having to brine it.

Tanya’s Top Tips

Choose a good quality boneless, skinless turkey breast. Picking one with a net is best. This keeps its shape and moisture while cooking.
Ensure your slow cooker is large enough to accommodate the turkey breast without crowding.
Allow the turkey to rest after cooking to let the juices redistribute, ensuring the meat stays moist when sliced.
For a 6-8 lb bone-in turkey breast: Cook on LOW for 6-7 hours, or until a meat thermometer inserted into the thickest part registers 165°F (74°C).

Notes

For a crispier skin, remove the turkey breast, place it under the broiler for 3-5 minutes, or until golden.
Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).
If you prefer a thicker gravy, you can adjust the amount of flour.
This turkey pairs well with classic sides like mashed potatoes, green beans, carrots, or cranberry sauce for a complete meal.

I hope you like this slow cooker turkey breast recipe as much as we do! Looking for more slow cooker recipes? Try these out:

If you have tried this or any other recipe on my blog, please rate it and let me know how it turned out in the comments below!

Print Recipe

5 from 1 vote

Slow Cooker Turkey Breast w/ Gravy

This simple and tasty homemade turkey gravy will make this dish even better. Drizzle it on top for a mouthwatering finish. Just season the turkey and let the slow cooker do its thing!

Prep Time10

Total Time4 10

Course: entree, Main Course

Cuisine: American

Keyword: Slow cooker turkey breast, Turkey gravy w/ drippings

Servings:

Calories: 599kcal

Author: Tanya

Equipment

Slow Cooker

Ingredients

For the Turkey

3 lb boneless skinless turkey breast (with net) (like the Butterball kind)
2 Tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon rubbed sage
½ teaspoon black pepper
1 cup chicken broth
1 large yellow onion chopped into 1-inch pieces
1 medium carrot chopped into 1-inch pieces
1 medium celery stalk chopped into 1-inch pieces

For the Drippings Gravy

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Salt and pepper to taste

Instructions

Making the Turkey

Pat the turkey breast (with the net on) dry with paper towels. Rub it with olive oil.
Mix garlic powder, onion powder, paprika, thyme, salt, sage, and black pepper. Rub the spice mix all over the turkey breast.
Place the turkey breast in the slow cooker pour the chicken broth into the slow cooker to keep the turkey moist while cooking. Add the onion, carrot, and celery into the slow cooker around the turkey breast.
Cover and cook on low for 4-5 hours or until the internal temperature reaches 165°F.
Remove the turkey from the slow cooker and let the turkey rest for 10 minutes before slicing. Be sure to remove the net before serving. Serve as is or create a gravy with drippings.

Making the gravy

Pour the drippings from the slow cooker through a fine-mesh strainer into a bowl to remove any solids. Set the liquid aside. It should be about 2 cups of gravy.
In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook for about 1-2 minutes, whisking constantly, until the mixture turns golden brown.
Gradually whisk in the strained drippings from the slow cooker. Whisk constantly to avoid lumps.
Taste the gravy and season with salt and pepper.
Let the gravy simmer for 3-5 minutes, whisking occasionally, until it thickens to your liking.

Notes

For crispier skin, remove the turkey breast and place it under the broiler for 3-5 minutes or until golden.
Check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C).
If you prefer a thicker gravy, you can adjust the amount of flour.
This turkey pairs well with classic sides like mashed potatoes, green beans, carrots, or cranberry sauce for a complete meal.
My boneless turkey in my slow cooker takes over 4 hours. Please check the temperature to ensure it has reached a temperature of 165 degrees Fahrenheit before removing and serving. You may find that your turkey needs a longer cooktime.

Nutrition

Shrimp and Bacon Spinach Salad Recipe

October 8, 2024 by Tanya 6 Comments

This Shrimp and Bacon Spinach Salad Recipe is made with fresh baby spinach, avocado, and tomatoes and topped with perfectly seasoned shrimp and crispy bacon with a red wine vinaigrette on top.

shrimp and bacon salad on plate with spoons on the side

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

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

This salad has quickly become a favorite, full of flavor and fresh ingredients. Who doesn’t love a salad with beautiful, flavorful, plump shrimp and crispy bacon?

This recipe is an adaptation of an Applebee's salad on their menu. The first time I made this recipe, I skipped the bacon and avocado and opted for walnuts. It was good but the addition of bacon just takes this salad over the top. I also added avocado because it’s fantastic and fits right in with the other ingredients of this recipe.

I top this salad with a homemade vinaigrette for the perfect weeknight meal or lunch.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

Salad Dressing: Red wine vinegar, granulated white sugar, salt, garlic powder, smoked paprika, black pepper, extra virgin olive oil.
Seasoned Shrimp: large raw shrimp, salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, granulated sugar, olive oil.
Salad Base: baby spinach, red onion, avocado, roma tomato
Bacon for topping

ingredient photo for shrimp bacon salad recipe 1

How to make Shrimp and Bacon Spinach Salad

First prepare your vinaigrette. I add red wine vinegar, white sugar, salt, smoked paprika, black pepper, garlic powder, and olive oil in a small mason jar and shake vigorously to combine. Using a mason jar is such an easy way to create salad dressings, and I can store leftover dressing in the same jar.

Set aside the vinaigrette to prepare the other ingredients.

Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, sugar, smoked paprika, sage, and onion powder and set aside.

Next, grab a salad bowl and place baby spinach, red onion, tomato, and avocado and toss until combined. Set aside.

Grab a cold skillet and place your bacon in the skillet and cook over medium heat. You'll want to cook your bacon until its crisp on both sides. Remove bacon and drain on paper towel.

Remove excess bacon grease from the skillet, leaving about 2 tablespoon in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.

Place bacon and shrimp on top and serve with prepared vinaigrette. Enjoy 🙂

I hope you enjoy this recipe as much as we do.

How to Prepare Ahead of Time and Store

This salad is perfect for making ahead. Store the salad portion, the salad dressing, and the shrimp and bacon separately. Reheat the shrimp and bacon when ready to serve.

Tanya's Top Tips

I've used spinach as the base in this salad, but feel free to add or substitute other greens, like kale, arugula, or romain lettuce.
If bacon isn't your thing, omit it. I've subbed walnuts instead before, and it was still delicious.

Wanting more salad recipes? Try these out:

Kale and Broccoli Salad with Sweet and Sour Dressing
Vietnamese Chicken Salad Recipe
Sweet Chili Thai Cucumber Salad
Cranberry Pecan Apple Salad Recipe

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

Print Recipe

4.75 from 4 votes

Shrimp and Bacon Spinach Salad Recipe

This Shrimp and Bacon Spinach Salad Recipe is made with fresh spinach, avocado, and tomatoes and topped with perfectly seasoned shrimp and crispy bacon with a tangy vinaigrette on top.

Prep Time10

Cook Time15

Total Time25

Course: Salad

Cuisine: American

Keyword: spinach salad recipe

Servings: people

Calories: 599kcal

Author: Tanya

Ingredients

4 slices Bacon

Salad Dressing

¼ cup Red Wine Vinegar
3 Tablespoon White Granulated Sugar
½ teaspoon Salt
¼ teaspoon Garlic Powder
¼ teaspoon Smoked Paprika
¼ teaspoon Black Pepper
6 Tablespoon Extra Virgin Olive Oil

Shrimp

1 lb Large Shrimp peeled and deveined
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
½ teaspoon Ground Sage
½ teaspoon Onion Powder
½ teaspoon Smoked Paprika
½ teaspoon White Granulated Sugar
2 Tablespoon Olive Oil

Salad

8 cups Baby Spinach
½ Red Onion thinly sliced
1 Avocado pitted and chopped
2 Roma Tomatoes chopped

Instructions

Add red wine vinegar, white sugar, salt, garlic powder, smoked paprika, black pepper and extra virgin olive oil in a small mason jar and shake vigorously to combine.
Next, season your clean peeled and deveined shrimp with salt, black pepper, garlic powder, ground sage, onion powder, smoked paprika, and sugar. Set aside.
Next, grab a salad bowl and place spinach, red onion, tomato, and avocado and toss until combined. Set aside.
Grab a cold skillet and place your bacon in the skillet and cook over medium heat, flipping halfway, until it's crisp on both sides. Remove bacon and drain on paper towel.
Remove excess bacon grease from the skillet, leaving about 2 tablespoon in the skillet. Add shrimp to skillet and cook on medium-high heat until both sides are cooked through, about 3-4 minutes.
Place bacon and shrimp on top of salad and serve with prepared vinaigrette.

Video

Notes

I've used spinach as the base in this salad, but feel free to add or substitute other greens, like kale, arugula, or romain lettuce.

Nutrition

This post was first published on July 2, 2019. It has been updated with new photos and information.

Stuffed Bell Peppers (Easy & Delicious)

October 2, 2024 by Tanya 10 Comments

This timeless dish of Stuffed Bell Peppers is incredibly easy to make. All it takes is to stuff bell peppers with a mix of meat, rice, vegetables, and spices. This makes a flavor-packed dinner with all your favorites inside a veggie shell.

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

Stuffed bell peppers have always been a bit nostalgic for me. I remember when my mom first made them for me and my siblings. She was so excited to try something new that she found in a cookbook, carefully filling each pepper with a savory mix of rice, meat, and spices.

And now, here I am recreating this exact dish for my own kids.

If you know me, you know that I enjoy trying new things. I made another version: BBQ cheesesteak stuffed peppers. This version keeps the bell peppers more traditional and is very flavorful.

Ingredients Needed

Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.

ingredients for stuffed bell peppers on wooden cutting board

Bell peppers: Medium-sized bell peppers serve as the base to hold the filling mixture. I use a mixture of colors.
Vegetables: Yellow onion and garlic cloves provide the dept of savory flavor to the filling
Meat: I use ground beef, but feel free to use any other type of meat, such as ground turkey or a plant-based alternative.
Rice: I find that cooked rice is easier to use. Leftover white or brown rice is perfect for this recipe.
Spices: Italian seasoning, onion powder, garlic powder, salt, and pepper are the perfect blend of herbs. They pack the filling with a lot of flavors.
Seasonings: Tomato paste, tomato sauce, chicken broth add moisture and adds a tangy savory element.
Shredded Colby Jack Cheese: The perfect cheesy topping to finish for your stuffed peppers.
Oil: For roasting the peppers and cooking our filling.

Tools Needed

Knife
Cutting board
Large skillet
Spoon or spatula
Mixing bowl
Baking dish or Baking pan
Measuring spoons and cups

How To Make Stuffed Bell Peppers

Preheat your oven to 425°F (220°C) and set an oven rack in the middle position. Line a 9x13-inch baking pan with parchment paper or lightly grease it.

Brush the outside and inside of the cut bell peppers with 1 tablespoon of olive oil. Put the prepared bell peppers, cut-side up, in the lined pan. Roast them in the preheated oven for 20 minutes or until they start to soften.

baked bell peppers cut in half in baking dish

While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the chopped garlic and cook for 1-2 minutes until fragrant.

Add the tomato paste and stir for about 10 seconds.

Add the ground beef, Italian seasoning, salt, black pepper, onion powder, and garlic powder, stir, and cook until browned. Pour in the tomato sauce and chicken broth, stirring to combine. Reduce the heat to medium and allow the mixture to simmer for 3-5 additional minutes.

Stir in the cooked rice and remove the pan from the heat.

Take the roasted peppers out of the oven. Fill each pepper generously with the filling.

bell peppers in the baking dish before cheese and before baking with meat mixture inside

Sprinkle the shredded Colby Jack cheese evenly on top of the stuffed peppers.

stuffed bell peppers in baking dish with unbaked cheese on top

Put the stuffed peppers back in the oven. Bake them for another 10 to 15 minutes. They are done when the cheese is melted and bubbly, and the peppers are tender. Allow the stuffed peppers to cool for a few minutes before serving.

How To Store

Store the Stuffed peppers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or bake in the oven until heated through.

You can also freeze them and keep them for up to 3 months. Before reheating, thaw in the refrigerator overnight. If you're in a hurry, bake directly from frozen and add extra time to ensure they heat thoroughly.

FAQS

What goes with stuffed peppers?

Roasted vegetables, a salad, or mashed potatoes are just some options that would pair nicely with stuffed peppers. You can pair any side dish of your liking with these.

Can you make stuffed bell peppers ahead of time?

Yes! The peppers and filling can be made ahead of time and stored separately in the fridge or freezer. When ready to make, simply assemble them and then bake.

Tanya's Top Tips

For best results, use bell peppers that are about the same size.
If you don't have shredded Colby Jack cheese, you can use another type of cheese, such as cheddar or mozzarella. Feel free to use pre-shredded cheese in this recipe, but note that you'll get better results if you buy a block of cheese and shred it yourself.
I don't use lean ground beef in this recipe because I prefer them juicier, and the filling holds better. However, you can definitely use lean ground beef if you prefer. Ground turkey meat is also a great alternate for a leaner option.

close up photo of bell peppers covered in cheese in baking dish

I hope you like this stuffed bell peppers recipe as much as we do! Looking for more dinner ideas? Try these out:

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5 from 4 votes

Stuffed Bell Peppers Recipe

This timeless dish is incredibly easy to make. All it takes is to stuff bell peppers with a mix of meat, rice, vegetables, and spices. This makes a flavor-packed dinner with all your favorites inside a veggie shell.

Prep Time15

Cook Time45

Total Time1

Course: entree, Main Course

Cuisine: American

Keyword: bell peppers, ground beef, stuffed bell peppers

Servings:

Calories: 285kcal

Author: Tanya

Ingredients

3 medium-sized bell peppers various colors, cut in half from the stem to bottom, core removed
2 Tablespoons olive oil divided
1 yellow onion chopped
4 garlic cloves chopped
1 Tablespoon tomato paste
1 lb ground beef 85/15 preferred
½ Tablespoon Italian seasoning
1 teaspoon of salt
1 teaspoon of black pepper
1 teaspoon of onion powder
½ teaspoon of garlic powder
8 oz can of tomato sauce
½ cup chicken broth
1 cup cooked rice
1 cup shredded Colby jack cheese

Instructions

Preheat your oven to 425°F (220°C) and set an oven rack in the middle position. Line a 9x13-inch baking pan with parchment paper or lightly grease it.
Brush the outside and inside of the cut bell peppers with 1 tablespoon of olive oil. Place the prepared bell peppers cut-side up in the lined pan and roast in the preheated oven for 20 minutes or until the peppers start to soften.
While the peppers are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until translucent, about 4-5 minutes. Stir in the chopped garlic and cook for 1-2 minutes until fragrant. Add the tomato paste and stir for about 10 seconds.
Add the ground beef, Italian seasoning, salt, black pepper, onion powder, and garlic powder, stir, and cook until browned. Pour in the tomato sauce and chicken broth, stirring to combine. Reduce the heat to medium and allow the mixture to simmer for 3-5 additional minutes. Stir in the cooked rice and remove the pan from the heat.
Remove the roasted peppers from the oven and fill each pepper generously with the filling.. Sprinkle the shredded Colby Jack cheese evenly over the tops of the stuffed peppers. Return the stuffed peppers to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the peppers are tender. Allow the stuffed peppers to cool for a few minutes before serving.

Notes

For best results, use bell peppers that are about the same size.
If you don't have shredded Colby Jack cheese, you can use another type of cheese, such as cheddar or mozzarella.
I don't use lean ground beef in this recipe because I prefer them juicier, and the filling holds better. However, you can definitely use lean ground beef if you prefer. Ground turkey meat is also a great alternate for a leaner option.
Leftover stuffed peppers can be stored in the refrigerator for up to 3 days. Reheat them gently in the microwave or oven.

Nutrition

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