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Cheesy Corned Beef Hash Breakfast Casserole

This Cheesy Corned Beef Hash Breakfast Casserole is the perfect breakfast option for this St. Patrick's Day.

corned beef hash casserole on white plate

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

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

Alright, it's February and I've already been thinking about St. Patrick's Day. Whenever I realize St. Patrick's Day is among us, I get ready with the mint desserts, corned beef recipes, and lucky charms. I know, there is a lot of history behind the Holiday and I appreciate that...but I really get excited about them turning that river in Chicago green.I know, I'm a little nerdy but green is my favorite color.

So about this corned beef hash breakfast casserole... I'm a lover of make ahead easy breakfast recipes and this casserole is just that. I like to make it on a meal prep day and eat it for a few days of the week by popping it in the microwave. Of course, that's only when there are any leftovers.

Most of my egg casseroles are meatless but I wanted to get a little creative with this one with the corned beef. Once we tried it, we loved it and I've made it this way a few times already. Hope you enjoy this corned beef hash casserole as much as we do.

Notes on Cheesy Corned Beef Hash Breakfast Casserole

  • If making this as a make ahead breakfast, just keep it on the fridge and warm it up in the microwave for breakfast. I keep it for 3 days at the most.
  • The corned beef can be substituted by any other deli meat but tis the season for corned beef.

Need more St. Patrick's Day meal ideas? Check out my Corned Beef and Cabbage - Jamaican Style and my Mint Oreo Cupcakes for Two

Need more Breakfast recipes? Try these out:

Instant Pot Egg Bites

Air Fryer Egg Frittata

Breakfast Air Fried Potatoes

Million Dollar Bacon

Banana Oatmeal Pancakes

Corned Beef Hash Breakfast. Corned beef casserole for breakfast. Perfect for meal prep. Perfect for a St. Patrick's Day Breakfast
Print Recipe
4.50 from 8 votes

Cheesy Corned Beef Hash Breakfast Casserole

Cheesy Corned Beef Hash Breakfast Casserole. Perfect breakfast casserole. 
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 8
Calories: 162.4kcal
Author: Tanya

Ingredients

  • 1 medium Russet potato chopped
  • ¼ cup water
  • 5 eggs
  • ¼ cup milk
  • ¼ lb deli corned beef chopped
  • 1 roma tomato chopped
  • 3 green onions chopped
  • 1 teaspoon hot sauce optional
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ⅛ teaspoon black pepper
  • 1 cup sharp cheddar cheese shredded

Instructions

  • Preheat oven to 350 degrees
  • Add potato and ¼ cup water to a microwave safe bowl. Cover and microwave for 4 minutes or until softened. set aside,
  • Whisk eggs and milk in a bowl. Add potatoes, corned beef, tomatoes, green onion, hot sauce, paprika, salt, black pepper, and ½ cup cheddar cheese. Stir to combine. 
  • Place in greased 1.5 qt casserole dish and top with remaining cheese. 
  • Bake for 35-40 minutes or until eggs are set and cheese is bubbling. 

Nutrition

Calories: 162.4kcal

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image of corned beef casserole on plate on top, text that says cheesy corned beef hash breakfast casserole, and image of casserole in baking dish on bottom

by 26 Comments

Chai Tea Cupcakes with Buttercream Icing

These Chai Tea Cupcakes with Buttercream Icing are a delicious treat. Just think of a Chai Latte but in cupcake form. So delicious, so fun!

chair tea cupcake topped with buttercream and in foil cupcake liner

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

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

I may be a bit late to the game but I just found my love for chai tea! I was never a big tea drinker but started getting into them when I decided to give up coffee for lent last year. You can read about that experience here.

Will I give up coffee this year? I don't know, I may but I would be fine either way thanks to Chai Tea! In addition to my new love for Chai Tea, I also have a love for cupcakes. Well, I've always loved cupcakes but decided it was time to bring my two loves together. Say hello to these Chai Tea Cupcakes with Buttercream Icing!

cupcakes on top of and in front of silver platter with cupcake in front half eaten

So this tea obsession of mine was pretty serious. I have green tea, black tea, purple tea (hibiscus) and a host of others chilling in my cabinet waiting to be drunk. I can't say I loved all the teas I've tried but have found an appreciation for the many that exist. Tea has always calmed me during times of high stress. The aroma is what gets my nerves to pause and relax.

So how did we get to cupcakes? The last cup of chai tea I made tasted like dessert, only because I sweetened with milk and sugar and topped it with whipped cream and cinnamon. I think professional tea drinkers would frown upon that but it was sooo good. The next natural step would be cupcakes.

cupcakes on platter with tea bag in middle and cupcake in front half eaten

These chai tea cupcakes remind me of spice cupcakes, because I used a lot of spice in them. It literally reminds me of a chai latte I would get from my favorite coffee shot. The buttercream icing is a typical butter cream flavor to contrast all the flavor of the cupcake. And of course, I topped with cinnamon to make them perty.

I hope you enjoy these chai tea cupcakes as much as we do. Daughter snuck and ate 4 in a row the first time I made them. I couldn't even stay mad at her.

Looking for more cupcake or mini cake recipes? Try my red velvet cupcakes or these mini rum carrot cakes. 

Chai Tea Cupcakes are a delicious treat. Made with chai black tea and delicious spices with butter cream frosting.
Print Recipe
5 from 6 votes

Chai Tea Cupcakes with Buttercream Frosting

Servings: 12
Calories: 270.6kcal
Author: Tanya

Ingredients

  • 1 cup milk
  • 4 chai tea bags
  • ¾ cup white sugar
  • ½ cup vanilla flavored yogurt
  • ¼ cup vegetable oil
  • 1 cup all purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt

Buttercream Frosting

  • ½ cup butter softened
  • 1 teaspoon vanilla extract
  • 1 ½ cup powdered sugar
  • 1 Tablespoon milk

Instructions

  • Preheat oven to 350 degrees. 
    Place milk in a pot over medium heat. As soon as milk starts to boil and you see bubbles, remove from heat and add tea bags. Allow to brew for 10 minutes 
    Add all purpose flour, baking soda, baking powder, ground cinnamon, ground ginger, ground cloves, and salt to a bowl. Set aside. 
    In another big bowl, combine milk and tea mixture, white sugar, vanilla flavored yogurt, and vegetable oil. Stir until incorporated.  Add dry ingredients and mix until flour disappears.
    Place in muffin tin and bake for 20-25 minutes, or until toothpick comes out clean. Allow to cool. Frost with icing and dust with cinnamon. 
    To make frosting, add butter, vanilla extract, powdered sugar, and milk to a bowl and mix with mixer until fluffy.

Notes

Nutrition

Calories: 270.6kcal

Step by Step Photos of Chai Tea Cupcakes

  • tea bags in liquid in saucepan
  • dry
  • wet ingredients in bowl with whisk in it
  • batter in bowl with whisk
  • baked cupcakes in cupcake tin
  • buttercream in bowl whipped
  • chai tea cupcakes on platter with tea bag in middle and half eaten cupcake on side

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pinterest image of cupcake on top, text that says chai tea cupcakes with buttercream icing, and multiple cupcakes on bottom if image

by 50 Comments

Roasted Cauliflower and Sweet Potato Recipe

This Roasted Cauliflower and Sweet Potato Recipe is a perfect easy side dish for any dinner. The added rosemary and garlic give it wonderful flavor.  

cauliflower and sweet potatoe in white bowl covered with rosemary springs with baking sheet in background

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

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

Cauliflower...oh the wonderful neglected vegetable in my kitchen. I loved cauliflower growing up, especially raw dipped in tons of ranch. But for the last few years, cauliflower has been pretty absent from my diet. Such a shame.

Now that I'm a grown up, a wife, and a parent, I think it's time I start incorporating this vegetable (and a host of others I neglected) back into our kitchen and into our diet. First step will be with this easy roasted cauliflower and sweet potato recipe.

roasted cauliflower and sweet potato in white bowl with rosemary springs on top and side

Now when I say easy, I mean easy. I just preheated my oven, chopped these veggies, added some oil and rosemary and garlic, and popped it in the oven.

This was the perfect side dish for my entrees. One night I ate this as the main course without meat. I don't know if that's healthy but I sure got full.

Speaking of full, my time has been feeling quite full lately...watching reruns of Living Single. Remember that show? Best friends in the 90s living as roommates.

It's funny because I was around 10 when that show was on t.v. I never could relate to the characters at that time (I mean, I was 10) but watching it in my 30s (early 30s) I absolutely can relate.

One episode in particular really sparked my interest. Maxine Shaw, an attorney who worked at a law firm, was fired from her job and had took up new employment at a telephone agency. Well...the agency turns out to be shady and all the employees and the owner end up getting arrested and find themselves in court.

Maxine Shaw is appointed a public defender and this guy is terrible. As a matter of fact, he represents the stigma t.v. gives a lot of public defenders, overworked, cases not even looked at before court, and urging clients to plea.

Well no worries...Maxine Shaw fired him, defended herself, and won her case! She also ended up representing all of the other employees of the call agency and got them all off. As a matter of fact, the Judge was so impressed by Maxine's work that she recommended her to the Public Defender's Office and she began to work there.

Ok, so I just recapped an entire episode of Living Single (spoiler alert) but I do so with good reason. I work as a Public Defender and the stigma giving to these lawyers, well it is a tad bit annoying.

I know many Maxine Shaw's who handle heavy case loads like a boss. Researching issues and ensuring that every client's case gets the care and attention it needs.

Either way, I was impressed how although the show initially cast Public Defenders in a bad light, I did like how Maxine Show represented quite the opposite.

A maverick attorney who is sharp, hard working, and aggressive for her clients. Now what does this have to do with this roasted cauliflower and sweet potato recipe? Not a darn thing...I just really like that episode and wanted to shout out my amazing Public Defender friends.

I hope you enjoy this cauliflower and sweet potato recipe as much as we do. Now off to watch more Living Single...

Looking for more cauliflower recipes? Try my roasted cauliflower dip recipe. 

Looking for a few recipes to serve this side dish with? Try these out:

Juicy Air Fryer Turkey Burger

Air Fryer Steak with Garlic Herb Butter

Notes on Roasted Cauliflower and Sweet Potato

  • Make sure Cauliflower and Sweet Potato are completely dry before you oil and garlic and rosemary. It ill give it a nice crisp. If not, you will have mush. No one wants mushy veggies.
  • Dried Rosemary may be substituted for fresh. I just like fresh rosemary because it's so perty.
  • Cauliflower is known as a super food, known to aid with the fighting of cancer, good for digestion, and good for the heart.
Print Recipe
4.94 from 15 votes

Roasted Cauliflower and Sweet Potato

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Servings: 6
Calories: 110kcal
Author: Tanya

Ingredients

  • 1 medium cauliflower head broken into small pieces
  • 1 medium sweet potato chopped
  • 4 cloves garlic minced
  • 2 Tablespoon fresh rosemary chopped
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 2-3 Tablespoon olive oil

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil and set aside. 
    Add cauliflower, sweet potato, rosemary, garlic, salt, and black pepper to a large bowl and stir. Add enough oil and stir to make sure all pieces are coated with a little oil. 
    Place on baking sheet and cook for 25 minutes, or until sweet potato is softened. 
    Enjoy 🙂

Nutrition

Calories: 110kcal

Step by Step Photos of Roasted Cauliflower and Sweet Potato Recipe

  • cauliflower broken into pieces on white background
  • sweet potato cut on white background
  • rosemary chopped on white board
  • cauliflower, sweet, potato and rosemary mixed in bowl
  • cauliflower sweet potato and rosemary on baking sheet
  • cooked cauliflower, sweet potato, and rosemary in white bowl with baking sheet in background

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pinterest image with cauliflwoer and sweet before cooking on top, text says roasted cauliflower and sweet potato my forking life, and photo of recipe in white bowl with baking sheet at top

by 4 Comments

Mini Spinach & Mozzarella Stuffed Meatloaf

This Mini Spinach & Mozzarella Stuffed Meatloaf Recipe is perfect for any weeknight dinner. Enjoy it with a side of mashed potatoes for a complete meal.

mozzarella stuffed meatloaf covered in ketchup on white plate with cupcake pan in back with meatloaves in it

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

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

Oh for the love of meatloaf! Well, for the love of mozzarella stuffed meatloaf. Add some spinach to it and it's the perfect combo.

Our household loves meatloaf but the typical meatloaf requires a big hunk of meat be baked in an oven for an entire hour. That's a super long time if you're making it for a weeknight dinner. It's definitely not worth it if all you'll hear for an entire hour is "is it done yet" and "let's just order pizza, I'm starving." Dang on hubby and kid.

These mini meatloafs come together in a breeze and only require a 25-30 minute bake time. The advantage of making any dish in mini form is usually less cooking time. Plus, these meatloafs are just so darn cute!

Speaking of cute, did you get a chance to watch the New Edition Story on BET?? Oh my gosh, amazing!!!! I've always loved New Edition. "Can you stand the rain" "Mr. Telephone Man" and "If it isn't love" are some of my favorite songs of all time. Let's just say that my house and car have been blasting all the hits since it aired. I sure hope they put it on DVD because I am buying.

fork picking up piece of stuffed meatloaf with spinach on white plate

I sure hope you all enjoy this mini meatloaf stuffed with mozzarella and spinach recipe as much as my family does. Such an easy way to incorporate veggies and cheese in a weeknight dinner. Check out the video below for further instructions. As always, Enjoy 🙂

Notes on Mini Mozzarella Stuffed Meatloaf Stuffed

  • You will need a muffin tin for these minis. Make sure to spray it with non stick cooking spray.
  • Please, please, please use fresh mozzarella. It taste so good. It melts so good. It's just that good.
  • Make sure to squeeze out all the water from the defrosted frozen spinach. If you don't, you may end up with a messy and odd meatloaf.
  • These are great as leftovers. I would assume you could freeze them but we never have enough leftover to freeze.
  • Make sure to check the meat with a quick read thermometer to ensure meat is thoroughly cooked. Ground beef should be cooked to a temperature of 160 degrees Fahrenheit.

Looking for more meatloaf recipes? Try my Air Fryer Meatloaf. 

mozzarella stuffed meatloaf. Easy and delicious.
Print Recipe
5 from 2 votes

Mini Stuffed Meatloaf

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 6 person
Calories: 446kcal
Author: Tanya

Ingredients

  • ¾ cup frozen spinach defrosted
  • 1 medium onion
  • 2 garlic cloves
  • ½ cup fresh parsley
  • 1.5 lbs ground beef
  • 1 cup breadcrumbs
  • ⅔ cup ketchup
  • 2 eggs
  • 1 teaspoon ground thyme
  • ½ teaspoon salt
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • 12 slices of mozzarella

Topping

  • ⅓ cup ketchup
  • 2 Tablespoon dijon mustard
  • 2 Tablespoon brown sugar

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Spray muffin tin with cooking spray and set aside. 
    Squeeze excess water from spinach and set aside. 
    Add onion, garlic cloves, and parsley to food processor and process until smooth. Set aside. 
    Add ground beef, breadcrumbs, ketchup, eggs, thyme, oregano, salt, black pepper, and food processor mixture to a large bowl and mix with hands until incorporated. 
    Break mixture in half and place half of mixture in muffin tin bottoms. Add spinach and slice of mozzarella cheese in each tin bottom, cover with remaining meat mixture.
    Make Topping Mixture and cover each mini meatloaf with mixture. Bake in preheated oven for 25-30 minutes or until internal temperature reaches 160 degrees Fahrenheit. 

To Make Topping

  • Combine ketchup, Dijon mustard, and brown sugar in bowl until incorporated. 

Nutrition

Calories: 446kcal

Pin this Mini Mozzarella Stuffed Meatloaf for Later

by 4 Comments

Callaloo and SaltFish + BHM Virtual Potluck

This Jamaican Callaloo and Saltfish recipe is the perfect main course or side dish for any meal. Generally eaten for breakfast in Jamaica, this delicious dish can be served at any time of the day.

Callaloo in and saltfish in cast iron skillet

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

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

What a gwan?

Translation: What is going on?!?

You gon fi luv mi callaloo n sal fish recipe.

Translation:You are going to love my callaloo and saltfish recipe.

I love speaking Jamaican patios but my mom tells me I sound horrible when I try. Although I was raised in a Jamaican household, I was raised in the lovely states of Maryland and Florida and only visited Jamaica once in a while. When I speak patios I sound like the actors in Cool Runnings. Great movie but horrible accents. Moving on...

I was honored to be invited to a Black History Month Virtual Potluck, organized by Meiko of Meiko And The Dish and Aaron of The Hungry Hutch. This potluck will include 28 of some of the best black food bloggers in the world. We are talking Southern, African, Caribbean, Creole...all kinds of amazing recipes.

[Read more...]

by 8 Comments

The Best Red Velvet Cupcakes with Cream Cheese Frosting

These are the best red velvet cupcakes you will ever have! So red, so velvet, so good.

cupcakes on white board with sprinkles in corner

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

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

Yes, you read it right, these are the Best Red Velvet Cupcakes in the whole wide world! That's such a bold statement but it is what it is. They are so moist, so delicious, and so red. They never disappoint and the recipe is easy peasy.

red velvet cupcake in black cupcake liners

These cupcakes are rich and moist. I've had dry red velvet cupcakes before and it made me so angry. Like really mad, lol. When you bite into a red velvet cupcake, it should be light and fluffy yet moist, not dense.

The other necessity for a red velvet cupcake is the cream cheese frosting. Cream cheese frosting is a must to achieve the best red velvet cupcake.

Ingredients

For the cupcakes

  • Dry ingredients - All-purpose flour, Unsweetened cocoa powder, Baking soda, Salt
  • Wet ingredients - Eggs, Granulated sugar, Buttermilk, Vegetable oil, Vanilla extract, White vinegar, Red food coloring

For the cream cheese frosting

  • Cream cheese
  • Butter
  • Fresh lemon juice
  • Powdered sugar

Expert tips

  • When making cupcakes, you want to buy cupcake liners that say they are no fade.
  • The cream cheese frosting will yield more frosting than you need. I'd rather have much more frosting than less frosting. I refrigerate the leftover frosting and eat it when I need a little sweetness in my life.
  • I used a larger decorating tip for frosting these cupcakes. The bigger the tip, the better the frosting for your cupcake. Purchase the right size tip to ensure even and pretty frosting.
  • It should also be noted that I am not the best cupcake decorator in the world. It takes skill and practice to get these looking perfect. I sprinkle the top with red sprinkles to jazz it up. It gives it a nice taste too.
  • My cream cheese frosting is a bit different than the traditional ones as I like to add a hint of lemon rather than vanilla extract like most recipes call for. Why do I add lemon? I don't know, I had lemon one day and just decided why not, but the results were amazing! I have been adding it to this frosting ever since.

Looking for more cupcake/cake recipes? Try these out:

How to store Red Velvet Cupcakes

To refrigerate: The dairy in the cream cheese frosting means the cupcakes must be stored in the refrigerator, and not on the counter-top. Once baked, cooled, and frosted, place the cupcakes in an airtight container in the fridge for up to 3 days.

To freeze: If you plan to freeze these cupcakes, do so before adding the cream cheese frosting. Bake and cool the cupcakes, then place in an airtight container in the freezer for up to 3 months. Defrost overnight in the fridge, or at room temperature for a couple of hours, then whip up the frosting and top the cupcakes.

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FAQs

What flavor is red velvet cake?

Red velvet cake is a vanilla cake that is flavored with some cocoa powder. The red velvet comes from the red food coloring that is added to the cake batter.

Are red velvet cupcakes just chocolate?

No red velvet is not a chocolate cake, it is a vanilla-based cake with far less cocoa added than you would in a regular chocolate cake.

What do buttermilk and vinegar add to cakes?

Both buttermilk and vinegar are acidic, so they balance out the sweetness and add a little tang to any cake they are added to.

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

Print Recipe
5 from 1 vote

The Best Red Velvet Cupcakes

These are the best red velvet cupcakes you will ever have! So red, so velvet, so good.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: red velvet cupcakes
Servings: 24 person
Calories: 220kcal
Author: Tanya

Ingredients

  • 2.5 cups all purpose flour
  • 1.5 teaspoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1.5 cups granulated sugar
  • 1.5 cups vegetable oil
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 1 oz bottle red food coloring

Cream Cheese Frosting

  • 2 8 oz packs cream cheese softened
  • ½ cup butter softened
  • 1 Tablespoon fresh lemon juice
  • 6 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Prepare a cupcake pan with cupcake liners or grease the pan. Set aside.
  • Combine flour, cocoa powder, baking soda, and salt in a medium bowl and set aside. 
  • In a large mixing bowl, beat eggs and sugar until fully combined. Add vegetable oil, buttermilk, vinegar, and vanilla extract and stir to combine. Add flour mixture. Your batter should be a light brown color. 
  • Add the entire bottle of red food coloring and stir to combine, ensuring it is fully combined and very red. 
  • Spoon batter into the cupcake pan. Bake in the preheated oven for 25-27 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to fully cool before frosting. 

Cream Cheese Frosting

  • Mix cream cheese and butter until fluffy. Add lemon juice. While mixing, slowly add powdered sugar. Frost cooled cupcakes with frosting.

Notes

  • The cream cheese frosting will yield more frosting than you need. I'd rather have much more frosting than less frosting. I refrigerate the leftover frosting and eat it when I need a little sweetness in my life.

Nutrition

Calories: 220kcal

Cake Recipe adapted from Southern Plate

by 27 Comments

Sweet Chili Thai Cucumber Salad

This Sweet Chilli Thai Cucumber Salad is the perfect refreshing salad to go along any meal. Chop, chop, chop the veggies and herbs and let it marinate for a great salad.  

sweet chili thai cucumber salad and red peppers in white bowl

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

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

Finally, a salad recipe! woo hoo! Although I am sure most readers don't mind the baked goods, like this Mini Rum Carrot Cake or the comfort food like this Creamy Baked Macaroni and Cheese. Hehehe. But like everyone else, I've made a resolution to get more veggies in my diet. Now don't get me wrong, we were doing pretty well with getting veggies in our diet but I know my hubby and baby girl were getting a wee bit tired of the same ol' side salad with dinner every night. That's where this cucumber salad comes about.

I was in the grocery store perusing the produce aisle because....well, it's kind of fun looking at vegetables and herbs and sniffing them. Am I the only one that does this? Then I came across the cucumbers and picked some up because they were on sale. Anyone else buy produce just because it's on sale? I initially planned on slicing these babies up and putting it on some lettuce with a whole lot of ranch dressing. Yummy! But I knew my family would want something a tad bit different.

I recalled seeing a cucumber salad recipe on the side of a Thai sweet chili bottle and decided that's what needed to go on these cucumbers. I don't recall Add the red onion, red peppers, cilantro, and lime juice and you have a winner winner.

sweet thai chili salad in white bowl

I sure hope you enjoy this Sweet Chili Thai Cucumber Salad as much as we do. Until the next recipe...

Notes on Sweet Chili Thai Cucumber Salad

    • This salad is great on it's own, served as a side with your favorite savory dish.
    • I love this salad on top of tacos with sour cream, super yum!
    • Consider leaving the peel on when making this Sweet Chilli Thai Cucumber Salad. The majoirty of nutrients are in the peel of the cucumber, rich in Vitamin A and contributes to healthy eyes.

Looking for more salad recipes? Try these out:

Kale and Broccoli Salad with Sweet and Sour Dressing

Carrot Raisin Salad

Cranberry Pecan Apple Salad Recipe

Sweet Chili Thai Cucumber Salad. Perfect healthy salad. Light and refreshing salad. Great thai flavor.
Print Recipe
5 from 13 votes

Sweet Chilli Thai Cucumber Salad

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: Thai
Servings: 4 person
Calories: 45kcal
Author: Tanya

Ingredients

  • 2 medium cucumbers chopped
  • ½ red bell pepper chopped
  • ⅓ cup red onion chopped
  • ½ cup cilantro chopped
  • 2 Tablespoon fresh lime juice
  • 3 Tablespoon Sweet Chili Sauce
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions

  • Add all ingredients to a bowl and stir. Refrigerate for about an hour to allow flavors to mend. Enjoy 🙂

Video

Nutrition

Calories: 45kcal

Pin Sweet Chili Thai Cucumber Salad for Later

Sweet Chili Thai Cucumber Salad. Perfect healthy salad. Light and refreshing salad. Great Thai flavor. Vegetarian. Vegan.

by 61 Comments

Instant Pot Jamaican Cornmeal Porridge Recipe

This Jamaican Cornmeal Porridge Recipe is one I grew up eating. Now my daughter, hubby, and I enjoy this recipe almost weekly. Make it in the Instant Pot for a hands off breakfast.

Instapot cornmeal porridge in bowls with instant pot in background

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

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

*Updated on 11/17/19

Update: After feedback by some readers on the Burn Signal this recipe may cause, I've updated this post. I've tested this recipe in multiple Instant Pot machines and could never get a burn signal. I was able to purchase an Instant Pot that was more sensitive to giving off a burn and was able to figure out the cause.

Some of the newer designs are more susceptible to giving off a burn while many older models won't. If your machine does give off a burn with this recipe, simply release the pressure valve to relase all the pressure, open the machine, whisk the ingredients and cook on sauté until thickened, about 8-10 more minutes. Then add in your condensed milk. Or, you can make my stovetop cornmeal porridge recipe.

Instapot!!! Ok, I know...it's called Instant Pot, but I like saying Instapot! I got an instant pot over the Christmas break and I've been loving this thing. What the heck is an Instant Pot you may ask?!? Well that's what I wondered when I ordered it with no clue what it was. But everyone was getting it so I wanted one too. Well, it's pretty much a pressure cooker. An electronic genius pressure cooker that won't blow up in your kitchen if you follow the instructions. It has tons of settings and you can find one on Amazon for a pretty reasonable price.

instapot cornmeal porridgein in bowl

My instant pot has a bunch of settings, from meat, poultry, soup, saute, slow cooker, and porridge. Yes, there is a setting on the instant pot for porridge. It isn't quite clear what they expect to be made with this setting but I automatically thought about Jamaican cornmeal porridge and got excited. Pretty much the reason I bought mine.

Jamaican cornmeal porridge is simply made with yellow cornmeal, milk, water, spices, and condensed milk. That's it for this easy breakfast. It's served warm and I like to serve mine with a side of bacon. I would serve everything with a side of bacon if I could. Bacon is amazing.

I hope you enjoy this easy peasy breakfast recipe as much as we do. Keep a lookout for some other Instapot recipes to come your way. This thing is pretty cool.

Notes on Instant Pot Jamaican Cornmeal Porridge

  • Traditionally, cornmeal porridge is made on the stove and requires stirring. If you're going to use the Instapot, make sure you use super fine cornmeal to avoid any lumps.
  • I use condensed milk to sweeten my porridge. Feel free to use sugar as a substitute if you like.

Looking for other Instant Pot Breakfast Recipes? Try these out:

Instantpot cornmeal porridge
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4.35 from 20 votes

Instant Pot Jamaican Cornmeal Porridge

Easy and delicious cornmeal porridge made right in your pressure cooker. A slightly sweet and warm breakfast that is perfect for any morning. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: Caribbean
Servings: 4 people
Calories: 241kcal
Author: Tanya

Ingredients

  • 4 cups water separated
  • 1 cup milk
  • 1 cup yellow cornmeal fine
  • 2 sticks cinnamon
  • 3 pimento berries
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg, ground
  • ½ cup sweetened condensed milk

Instructions

  • Add 3 cups water and 1 cup milk to Instant pot and stir.
    In a separate bowl, whisk 1 cup water and cornmeal until fully combined. Add to instant pot and whis. Add cinnamon sticks, pimento berries, vanilla extract, and nutmeg. Cover and cook on porridge for 6 minutes. 
    Once timer goes off, allow to naturally release for at least 10 minutes, then quick release any remaining pressure. 
    Once done with natural release, open Instant Pot and whisk to remove any lumps. 
    Add sweetened condensed milk to sweeten. Enjoy 🙂

Notes

After feedback by some readers on the Burn Signal this recipe may cause, I've updated this post. I've tested this recipe in multiple Instant Pot machines and could never get a burn signal. I was able to purchase an Instant Pot that was more sensitive to giving off a burn and was able to figure out the cause.
Some of the newer designs are more susceptible to giving off a burn while many older models won't. If your machine does give off a burn with this recipe, simply release the pressure valve to relase all the pressure, open the machine, whisk the ingredients and cook on sauté until thickened, about 8-10 more minutes. Then add in your condesned milk. 

Nutrition

Calories: 241kcal

Video for Instant Pot Jamaican Cornmeal Porridge

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Mini Rum Carrot Cake

This mini rum carrot cake recipe may be the cutest thing you make all year. They are so cute and perfect for giving away to family and friends. They are also perfect for Valentine's Day.

Mini rum carrot cake on colorful plates.

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

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

Happy New Year! 2017 is among us and it's time for me to come off my vacation and comply with all my New Year's resolutions. So for my first recipe for the new year, I decided to share this Mini Rum Carrot Cake Recipe. OK, I'm lying...I originally decided to share another recipe as the first recipe of the year and for some reason, I can't find where I wrote out the recipe. 2017 is off to a great start! No worries, I'm sure I will come across that recipe one of these days but for now, I think these mini rum carrot cakes are a great way to start the year.

One of my changes that I intend to make to the blog for this year is to incorporate more Caribbean and African recipes to the blog. I'm half Jamaican and half African (Sierra Leone) so it seems like something I should just do, right? Plus, hubby and daughter are asking for it so why not. This won't become a blog only dedicated to those kinds of recipes alone, at least I don't think it will, but I would love to recreate some dishes from my culture so you all can see some of the foods I grew up eating.

rum carrot cakes on colorful plates

So what about that this lovely Rum Carrot Cake Recipe?!? Well...I asked my Jamaican grandmother for some recipes and she laughed at me. Thanks Granny! She wasn't one to write down her recipes and she sure didn't take photos and blog about them. However, she collected a few cookbooks and was happy to hand them over to me. One of those cookbooks was Caribbean Cookbook by Rita G. Springer, published in 1968. There was a Carrot Pudding with Rum Sauce Recipe that I had to try. So I ran to my kitchen, created the recipe, and it was not a pudding at all. Instead, the batter was more like a cake batter so I decided these would become mini rum carrot cakes. I decided to create a cream cheese rum glaze to cover these cakes because cream cheese glaze rocks. Like seriously, what other glaze is better?

I decided to make these mini because the batter is not enough for a full cake recipe. I didn't want to double it and felt that mini worked better for many reasons. First, these are great to give away around the Holidays and these are a perfect treat for Valentine's Day. I don't know about you all, but me and my hunny love boozy desserts for Valentine's Day. I think it's obvious why. Second, mini recipes are just the cutest!

Well there you have it. Full video demonstration on how I make these Mini Rum Carrot Cakes is below. Here's to a wonderful 2017!

Notes on Rum Carrot Cake

  • I use a nice Jamaican dark rum for this recipe. It seems to create the best flavor for me.
  • I grated my carrots by hand because I find grating soothing. I used the larger side of my grater as indicated in my video, resulting in larger pieces of carrot in my cake. Feel free to grate your carrots smaller.
  • I used a good old fashioned zip lock bag to glaze the cake. Just place glaze in a ziplock bag, snip a corner, and glaze onto cake. Full demonstration is in video below.
Mini rum carrot cake. Perfect size to give away. Perfect size for Valentine's Day.
Print Recipe
4.91 from 10 votes

Mini Rum Carrot Cake

This mini rum carrot cake recipe may be the cutest thing you make all year. They are so cute and perfect for giving away to family and friends. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Caribbean
Keyword: rum carrot cake
Servings: 4 person
Calories: 735kcal
Author: Tanya

Ingredients

  • 1.5 cups carrot grated
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon ground
  • ½ teaspoon nutmeg ground
  • ½ teaspoon salt
  • .5 cup butter softened
  • 1 egg
  • ⅔ cups granulated sugar
  • ¼ cup dark rum
  • ½ teaspoon vanilla extract
  • ¾ cups raisins

For the Cream Cheese Glaze

  • 4 oz cream cheese
  • ½ cup powdered sugar
  • 1 Tablespoon dark rum
  • 2 Tablespoon milk (optional)

Instructions

  • Preheat oven to 350 degrees.
    Combine flour, salt, baking powder, cinnamon, and nutmeg in a bowl and set aside.
    Cream butter in mixer until fluffy, about a minute. Add sugar until sugar and butter are fully combined. Add egg, vanilla, rum, and carrots and allow to mix in.
    Add flour mixture into butter mixture and mix until incorporated. Add raisins and stir in.
    Add batter to greased mini bundt pans. Place in preheated oven for 30-35 minutes or until toothpick inserted comes out clean.
    Remove from oven and allow to cook on cooling rack. 

Make Glaze

  • While cake is baking, make glaze by creaming cream cheese in mixer until fluffy. Add powdered sugar and rum to mixture. Add milk if you want glaze to be thinner.
    Place glaze in zip lock bag, snip a tiny piece of edge of zip lock bag, and glaze cake. 
    Enjoy 🙂

Nutrition

Calories: 735kcal

Looking for more mini recipes for Valetine's Day? Try these Coffee Brownies for Two with Hazelnut Glaze

Looking for more Cake Recipes?

If you like this Caribbean recipe, you'll also like this Sweet Potato Pudding.

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Spiced Iced Sweet Tea

This delicious and easy Spiced Iced Sweet Tea recipe is perfect for the Holidays. Enjoy it as you celebrate the Holiday season. This post is sponsored by Southern Breeze but as always, all opinions are 100% mine.

spiced sweet tea in glass with cloves on top

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

'Tis the season for spice and everything nice, especially this spiced iced sweet tea! I love this time of year. The Holidays seems to bring out all the joy in my bones as everyone is in the giving spirit and all the best desserts get baked around this time of year. It's when bakers pull out all the cinnamon, nutmeg, cloves, and sometimes even the rum...yea ya'll, I love me a good rum cake.

I'll be honest though, we haven't finished with our Christmas decorations. Lucky for me, hubby bought one of those flashing light tools that shine lights on the house rather than hanging lights so we aren't at a total lost. We have a tree up, albeit doesn't have decorations yet, and a really creepy elf has been creeping around the house moving about as we sleep. Other than that, our household is failing on showing our Holiday spirit.

I was able to bring a little Holiday spirit around the house by creating this Spiced Iced Sweet Tea recipe with two of my favorite spices, cinnamon and cloves, and Lemon Flavored Southern Breeze Sweet Tea.

spiced iced sweet tea in glass with sticker

This Spiced Sweet Iced Tea recipe comes together in a breeze and only requires 4 ingredients.

First, bring 2 quarts of water to a boil. I don't have a tea kettle so a good nice pot works fine for me. Place 2 Lemon flavored Southern Breeze Sweet tea tea bags in the water along with 1 teaspoon of whole cloves and 2 cinnamon sticks.

hand holding cloves

Whole Cloves

cinnamon sticks in hand over saucepan

Cinnamon Sticks

Allow to steep for 5-10 minutes. 5 minutes is recommended but I always get distracted and my tea bags end up staying around 10. Tea still good though.

saucepan with tea bags and tea in it

Remove the tea bags from the water and transfer the tea to a pitcher, leaving the spices inside. They will sink to the bottom of your pitcher but they will continue to flavor your drink. Refrigerate until cold and serve over ice.

spiced iced sweet tea in glass pitcher

That's it! Easy Peasy Right. I hope you and your family enjoy this Spiced Iced Sweet Tea Recipe and have a wonderful Holiday Season 🙂 I'm off to get some decorations for this tree of our ours 🙂

Notes on Spiced Iced Sweet Tea

  • No need to add sugar to this recipe as Southern Breeze sweet tea contains sweetener in the bag along with the tea leaves.
  • Southern Breeze Sweet Tea is zero calories and comes in a variety of flavors including Peach and Original. I used lemon for this but plan on experimenting with other flavors. Check out my recipe for Peach Sweet Tea using the peach flavor.
  • In order to ensure that the flavors truly mend, add the cloves and cinnamon sticks when you are brewing and when you remove the tea bags. Allow them to stay in during cooling time but remove them once the drink is served.
  • There is also a quick brew option for this sweet tea. Instructions are listed on the box.
spiced sweet tea
Print Recipe
4.80 from 5 votes

Spice Iced Sweet Tea

Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Servings: 4
Author: Tanya

Ingredients

  • 2 qts water
  • 2 Southern Breeze Lemon Flavored Teabags
  • 1 teaspoon whole cloves
  • 2 cinnamon sticks

Instructions

  • Bring 2 qts of water to a boil. Remove from heat. 
    Add water, tea bags, cloves, cinnamon sticks to pitcher and brew for about 5 minutes. Remove tea bags and place pitcher in fridge until chilled. Serve over ice. 

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