Recipe Index

October 22, 2024 by Tanya 12 Comments

Creamy Pressure Cooker (Instant Pot) Mashed Potatoes

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.

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.

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.

October 21, 2024 by Tanya 18 Comments

Sautéed Beet Greens (Quick and Tasty)

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.

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

If 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.

October 15, 2024 by Tanya 26 Comments

Creamy Pressure Cooker Rice Pudding

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.

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 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.

October 11, 2024 by Tanya 111 Comments

Easy Air Fryer Crab Cakes (Ready in Minutes!)

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 recommend using lump crab meat instead of claw meat for optimal results.
Red bell pepper and green onion: not typical crab cake ingredients, but I like adding them for a pop of color and flavor.
Mayonnaise and Dijon mustard: Add moisture and help bind the mixture. Dijon provides a tangy flavor.
Breadcrumbs - for holding the crab cakes together.
Old Bay seasoning: Traditional seasoning for seafood, adding spice.
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

Print Recipe

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.

October 9, 2024 by Tanya 3 Comments

Slow Cooker Turkey Breast (with Gravy!)

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.

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.

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

October 8, 2024 by Tanya 6 Comments

Shrimp and Bacon Spinach Salad Recipe

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.

October 2, 2024 by Tanya 10 Comments

Stuffed Bell Peppers (Easy & Delicious)

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.

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.

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:

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 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

September 30, 2024 by Tanya 12 Comments

Classic Southern Deviled Eggs Recipe - Easy & Creamy Appetizer

These Creamy Southern Deviled Eggs are the best ever! Made with sweet relish and jalapeños, they come together quickly and easily and make a perfect appetizer to feed a crowd.

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.

When it comes to hosting, deviled eggs are always a crowd-pleaser. They come together so quickly, and this, for sure, is a great recipe to have in your arsenal!

My classic deviled eggs recipe not only tastes delicious but is also really easy to make. Once the eggs are hard-boiled, the filling takes only minutes to whip up. It's an appetizer my family has on hand every Holiday season.

When I entertain, I love serving these easy deviled eggs alongside other quick and easy appetizers like my Honey and Mustard Chicken Wings and Macaroni and Cheese Balls.

Ingredients

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

Large eggs - These are the size I always have on hand. These will be boiled and then separated for the recipe.
Filling - Mayonnaise, sweet relish, jalapeños, yellow mustard, kosher salt, and black pepper are added to the cooked egg yolks to make a creamy, tangy filling.
Smoked paprika - for garnish and a bit of smokey flavor.

How To Make Southern Deviled Eggs

Hard boil your eggs and cook until done. I like to cook mine in an electric pressure cooker. I start by placing eggs in a steamer basket.

Then, place 1 cup of water in the pressure cooker and place the steamer basket inside.

Cover and pressure cook on low pressure for 8 minutes. Once pressure cooking time is up, quick release the pressure, open the lid, and remove the eggs.

Remove the eggs from the pressure cooker with tongs and place them in a bowl of cold water for 5 minutes. Peel the eggs and cut them in half. Remove the cooked yolk from the egg whites and place the yolks in a bowl.

boiled eggs separated and yolks removed and placed in bowl

Use a fork and mash the egg yolks until broken apart. Add mayonnaise, diced jalapeños, relish, salt, and pepper and stir until combined and creamy.

deviled eggs egg yolk mixed with ingredients in white bowl

Spoon the egg mixture into a piping bag.

deviled eggs in a piping bag next to egg white halves

Use the piping bag to place the yolk mixture inside of the egg whites. Sprinkle with smoked paprika. Enjoy!

Which ways can I boil the eggs for deviled eggs?

There are a variety of ways to hard boil an egg. You can use an electric pressure cooker to hard boil the eggs, as I have done here. However, you can also use the air fryer to 'boil' your eggs or you can boil the eggs in a saucepan of water on the stovetop.

Can I make deviled eggs in advance?

These Southern deviled eggs are perfect for entertaining as you can make them up to 24 hours in advance of serving. Place them on a large plate and loosely cover them with plastic wrap or place in an airtight container in a single layer and keep them in the fridge.

If you really want to get ahead of things, you can store the cooked eggs for up to a week in the fridge and the filling can be made up to two days in advance and kept covered in the fridge separately. Then all you have to do is build them.

deviled eggs on white plate with napkin on side

Tips To Make Southern Deviled Eggs

Using a piping bag makes it easier to fill the eggs, but you can use a spoon if you don't have one.
Ensure that the egg yolks are cooked all the way through. If they are soft boiled the filling will be too runny.
Make sure you cool your eggs before you peel them. When the eggs are still warm the whites can be delicate and tear.

More Appetizer Recipes

Here are some of my other favorite recipes for you to try out at your next gathering with family and friends.

FAQs:

What makes deviled egg deviled?

The use of the word deviled refers to the egg filling being flavored with hot and spicing seasonings, in this case mustard, relish and jalapeno peppers.

What is deviled egg filling made of?

The egg yolk is removed and mashed together with mayonnaise, mustard, salt and pepper, and other flavorings like the relish and jalapeno peppers I have used in this Southern deviled egg recipe.

What are deviled eggs called in the South?

Deviled eggs are also know as salad or dressed eggs by the church or those wishing to avoid the term "deviled".

Are deviled eggs served hot or cold?

Deviled eggs are usually served cold.

Should eggs be at room temperature before boiling for deviled eggs?

Eggs are best to be at room temperature before boiling, rather than fridge cold.

If you have tried my Southern Deviled Eggs, 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 3 votes

Southern Deviled Eggs Recipe

These Southern devilled eggs are the best ever! Made with sweet relish and jalapenos, they come together quickly and easily and make a perfect appetizer to feed a crowd.

Prep Time15

Cook Time8

Total Time23

Course: Appetizer

Cuisine: American

Keyword: deviled eggs with jalapenos, easy deviled eggs, southern deviled eggs

Servings: people

Calories: 202kcal

Author: Tanya

Ingredients

12 large eggs
¼ cup mayonnaise
3 Tablespoons sweet relish
2 Tablespoons diced jalapeños
1 Tablespoon yellow mustard
Salt and pepper to taste
Smoked paprika for sprinkling

Instructions

Hard boil your eggs* in an electric pressure cooker by placing eggs in a steamer basket. Place 1 cup of water in the pressure cooker and place the steamer basket inside. Cover and pressure cook on low pressure for 8 minutes. Once pressure cooking time is up, quick release the pressure, open the lid, and remove the eggs. Use tongs to remove eggs from the pressure cooker and place the eggs in a bowl of cold water for 5 minutes. Peel the eggs and cut in half.
Remove the cooked yolk from the egg whites and place the yolks in a bowl. Use a fork and mash the egg yolks until broken apart. Add mayonnaise, diced jalapeños, relish, salt and pepper and stir until combined and creamy.
Use a spoon or a piping bag to place the yolk mixture inside of the egg whites. Sprinkle with smoked paprika. Enjoy!

Notes

*You can prepare your hard-boiled eggs on the stove top by placing them in a saucepan on medium-high heat and covering them with an inch of water. Once they reach a boil, boil them for 8 minutes. Once 8 minutes is up, Remove eggs from the saucepan and place in a bowl of cold water for five minutes.

*Using a piping bag makes placing the egg yolk mixture in the egg whites easier. You can use a spoon if you don’t have one.

*These deviled eggs can be made up a day in advance.

Nutrition

This post was originally published on March 20, 2020. It has been updated with new photos and additional helpful information.

September 25, 2024 by Tanya 3 Comments

Southern Chocolate Gravy Recipe

A hidden gem of Southern cuisine, Chocolate Gravy is perfect for pouring over warm, flaky biscuits. This silky and delicious chocolate sauce is a decadent treat that is surprisingly easy to make.

chocolate gravy being poured over biscuits

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 was genuinely surprised when I first learned about chocolate gravy, a dish not as widely known outside the Southern States. I couldn’t believe someone could turn chocolate into a rich, creamy sauce to pour over homemade Air fryer biscuits for breakfast!

The gravy has a deep, chocolatey flavor with subtle hints of vanilla and a touch of saltiness that enhances its sweetness. It's a great addition to any breakfast or brunch.

if you like biscuit and gravy recipes, you will love these biscuits smothered in savory sausage gravy or even bacon gravy.

Ingredients Needed

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

ingredients for chocolate gravy with labels

Sugar: White granulated sugar adds sweetness to the gravy, balancing the bitterness of the cocoa powder.
Cocoa Powder: Unsweetened cocoa powder provides the rich chocolate flavor that’s the star of the recipe.
Vanilla: Vanilla extract enhances the flavor, adding warmth and depth to the chocolate.
Flour: All-purpose flour acts as a thickening agent to give the gravy its smooth, pudding-like consistency.
Milk and Butter: Whole milk the liquid base that combines with the dry ingredients, giving the gravy its creamy texture. Unsalted butter adds richness and a silky finish to the gravy as it cooks.
Salt: Salt enhances the overall flavor by balancing the sweetness.
Biscuits: The perfect vehicle to soak up the rich, sweet chocolate gravy.

Tools Needed

Saucepan
Whisk
Measuring cups
Measuring spoons
Spatula
Serving dish

How To Make Chocolate Gravy

Place a medium saucepan over medium heat. Add sugar, cocoa powder, flour, and salt and whisk until thoroughly combined.

dry ingredients for chocolate gravy in saucepan pot

Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved, ensuring the mixture is smooth and lump-free.

milk being whisked into cocoa powder and sugar in pot

Cook the mixture, stirring constantly, until it begins to thicken. This should take about 5-7 minutes. Be careful not to let the mixture boil too vigorously, which can cause it to burn.

spoon showing thickness of chocolate gravy

Once the gravy has thickened to your desired consistency, remove it from the heat. Stir in the butter and vanilla extract until the butter fully melts and becomes smooth and glossy.

whisk stirring chocolate gravy after butter was added

Pour the warm chocolate gravy over freshly baked biscuits, pancakes, or ice cream. Enjoy!

How To Store

To store, allow the chocolate gravy to cool to room temperature. Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days.

To reheat, place the gravy in a saucepan over low heat, stirring occasionally. You may need to add a splash of milk to restore its smooth consistency.

You can freeze chocolate gravy for up to three months. Thaw it in the refrigerator before reheating in a saucepan.

FAQ

Is chocolate gravy the same as chocolate sauce?

Chocolate gravy contains flour, which gives it a thick, pudding-like texture, and people usually serve it over biscuits. Chocolate sauce is thinner and smoother. People usually use it as a topping for desserts like ice cream or cakes.

Where does chocolate gravy originate from?

Chocolate gravy has roots in Appalachian and Southern U.S. cooking. Many believe it developed as a local version of traditional savory gravies. It uses ingredients like cocoa and flour that are available.

Can I make chocolate gravy without flour?

Yes, you can substitute cornstarch, gluten-free flour, and other alternatives for flour to thicken the gravy. Keep in mind that you would have to adjust the amount used as they might not thicken the same as flour.

Notes

Buttermilk biscuits are the most common pairing, though any type of biscuit works well. You can try it with Mayonnaise Biscuits. This gravy also tastes amazing on pancakes, French toast, and even waffles!

I hope you like this chocolate gravy recipe as much as we do! Looking for more breakfast recipes? Try these out:

hands holding bold pouring chocolate gravy over biscuits

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 3 votes

Silky Southern Chocolate Gravy

A hidden gem of Southern cuisine, Chocolate Gravy is perfect for pouring over warm, flaky biscuits. This recipe will astonish and delight anyone who’s yet to experience its comforting charm.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Keyword: biscuits and chocolate gravy, Chocolate Gravy, southern chocolate gravy

Servings:

Calories: 152kcal

Author: Tanya

Ingredients

¾ cup white granulated sugar
¼ cup unsweetened cocoa powder
3 tablespoons all-purpose flour
A pinch of salt
2 cups whole milk
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Biscuits for serving

Instructions

Place a medium saucepan over medium heat. Add sugar, cocoa powder, flour, and salt and whisk until thoroughly combined. Slowly whisk in milk, Pouring in about ½ of a cup at a time. Whisk until dissolved, ensuring the mixture is smooth and lump-free.
Cook the mixture, stirring constantly, until it begins to thicken. This should take about 5-7 minutes. Be careful not to let the mixture boil too vigorously, which can cause it to burn.
Once the gravy has thickened to your desired consistency, remove it from the heat. Stir in the butter and vanilla extract until the butter is fully melted, smooth, and glossy.
Pour the warm chocolate gravy over freshly baked biscuits, pancakes, or ice cream. Enjoy!

Notes

Nutrition

September 23, 2024 by Tanya 14 Comments

Rasta Pasta Recipe (Creamy Caribbean Pasta)

This easy Rasta Pasta recipe is a delicious way to mix up your weeknight meals! This Caribbean-style pasta is made with jerk seasoning and is loaded full of flavor.

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.

Have you ever tried Rasta pasta before? If not, you must give this recipe a go this week! This Caribbean style pasta is a great fusion dish that is seasoned with my jerk seasoning.

This dish is ready to serve in less than 30 minutes so it's perfect for an easy family weeknight meal. If you love my jerk chicken wings or my oxtail recipe, you will love this!

Ingredients You Will Need

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

Penne Pasta - or any kind of pasta that can handle a thick sauce. Fettucine noodles work well too.
Shrimp - or chicken, or whatever protein you prefer.
Jerk Seasoning - dry or wet seasoning will work in this recipe.
Oil - Use a high-heat cooking oil for searing the shrimp. I tend to use canola or olive oil in this recipe.
Vegetables: Red and orange bell pepper, spinach, onion, garlic.
Heavy Cream - to make the alfredo sauce for the pasta.
Parmesan Cheese - for added flavor.

How To Make Rasta Pasta

Prepare pasta according to the directions on the box. Drain and set aside ½ pasta cup pasta water. Then, slice the veggies so that they are ready to use. Then coat the shrimp with 1 Tablespoon of the jerk seasoning.

shrimp coated in jerk seasoning on white bowl

Set a large skillet over medium heat and add oil. Cook shrimp for 2-3 min per side. Remove shrimp and set aside.

Deglaze the pan by adding ¼ cup pasta water and use a wooden spoon to remove brown bits. Add peppers, green onions, and garlic to the pan and cook until slightly softened about 5 minutes.

Add remaining pasta water, heavy cream, and remaining jerk seasoning and simmer for about 3 minutes.

Then add pasta, spinach, and parmesan cheese and stir until coated.

pasta with the sauteed peppers in skillet

Remove from heat and top with shrimp.

rasta pasta in skillet with shrimp on top

Can you make this ahead of time?

I like to serve this Rasta pasta as soon as it's ready, but it will easily keep in the fridge for 3 days and can be reheated in on the stovetop or in the microwave. Just keep it in an airtight container and it will keep well.

When you reheat it, you may want to ad a couple of tablespoons of water to help the creamy sauce loosen up.

Can you use frozen shrimp in this recipe?

I like to use fresh shrimp, but you absolutley can use frozen in this dish. Just make sure that they are fully defrosted before you cook them. Whether you use fresh or frozen shrimp, make sure they are deveined and shelled. I prefer to remove the tails, but you can keep them on if you wish.

What is jerk seasoning?

Jerk seasoning is a Jamaican blend of dried spices and herbs, and it's a great way to add flavor to dishes. I like to use my own blend that you can easily adjust to your taste, but you can easily find it in the herbs and spices section in superstores. It's bright, spicy and brings every dish to life!

Is there a substitute for shrimp in rasta pasta

Absolultley! You can add oxtail, chicken, or tofu. The possibilities are endless when it comes to this recipe.

rasta pasta on plate with fork on the side

What Is Rasta Pasta? History Lesson

Rasta Pasta is in no way associated with Rastafarian culture as Rastafarians don’t eat meat or dairy. In fact, Rasta Pasta isn’t a dish you would see many Jamaicans eat growing up. However, fusion food is a beautiful thing and this dish gets its roots from a Jamaican chef who invented this Rasta Pasta recipe.

Rasta Pasta is colorful and gets its name because of the bright colors of the bell peppers in the recipe. This recipe is made with lots of fresh veggies and is served in a creamy, seasoned sauce. It's often made with chicken, but I topped mine with jerk shrimp.

Recipe Notes and Tips

Cook the pasta al dente. It will continue to cook once it's drained and when it's mixed into the sauce, so don't overcook it.
Take care not to overcook the shrimp. They only need a couple of minutes each side and they can become rubbery if you cook them for too long.

More Easy Pasta Recipes

Check out the full video tutorial where I make this delicious pasta recipe.

I hope you love this recipe as much as we do. If you have tried this recipe or any other recipe on my blog, please rate it and let me know how it turned out in the comments below! Your feedback is invaluable and helps us grow. Thank you for your support!

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4.88 from 8 votes

Rasta Pasta Recipe (Creamy Caribbean Pasta)

This easy shrimp Rasta pasta recipe is a delicious way to mix up your weeknight meals! This Caribbean style pasta is made with jerk seasoning and is loaded full of flavor.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Caribbean

Keyword: caribbean pasta, easy rasta pasta, rasta pasta with shrimp

Servings: servings

Calories: 688kcal

Author: Tanya

Equipment

Stainless Steel Skillet

Ingredients

8 oz penne pasta about 2 dry cups
1 lb shrimp peeled and deveined
2 Tablespoon jerk seasoning separated
2 Tablespoon canola oil
1 red bell pepper thinly sliced
1 orange bell pepper thinly sliced
2 cups fresh spinach
2 green onion
4 garlic cloves minced
¾ cup pasta water separated
¾ cup heavy cream
1 cup parmesan cheese shredded

Instructions

Prepare pasta according to directions on the box. Drain and set aside ½ pasta cup pasta water.
Coat shrimp with 1 Tablespoon of jerk seasoning.
Set a large skillet over medium heat and add oil. Cook shrimp for 2-3 min per side. Remove shrimp and set aside.
Deglaze the pan by adding ¼ cup pasta water and use a wooden spoon to remove brown bits. Add peppers, green onions, and garlic to the pan and cook until slightly softened about 5 minutes.
Add remaining pasta water, heavy cream, and remaining jerk seasoning and simmer for about 3 minutes. Add pasta, spinach, and parmesan cheese and stir until coated.
Remove from heat and top with shrimp.

Video

Notes

Cook the pasta al dente. It will continue to cook once it's drained and when it's mixed into the sauce, so don't over cook it.
Take care not to overcook the shrimp. They only need a a couple of minutes each side and they can become rubbery if you cook them for too long.

Nutrition

This post was originally published on May 19, 2020. It has been updated with new photos and information.

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