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BBQ Black-Eyed Pea Dip

This BBQ Black-Eyed Pea Dip is tangy and full of fantastic flavor. Made with black-eyed peas and seasoned with BBQ sauce, two kinds of cheese, and green chilies.

black eye pea dip with spoon lifting out dip

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’m that person who must make black-eyed peas every New Year because of tradition. It's said to bring luck and prosperity if you eat it on New Year's Day. I like to change up the recipes we eat on that day, so sometimes I keep it traditional with black-eyed peas cooked in a big ol' pot, and other times I mix it up. 

This is what I consider mixing it up. A delicious dip made with black-eyed peas, cream cheese, cheddar cheese, BBQ sauce, green chilies, and tomatoes...from a can. This dip is so delicious that you won’t even want to wait until New Year's to make it.

Seriously, I made it for Thanksgiving, and everyone loved it. Now, it's the most requested dip I get for parties.

A Quick Look at the Ingredients

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

Base Ingredients

  • Black-eyed peas (canned or cooked): The star ingredient provides a hearty and creamy texture while adding a Southern touch.
  • Cream cheese (softened): Adds a creamy, tangy base that binds the dip together.
  • Tomatoes and Green chilies - Adds a flavorful and mildly spicy element, enhancing the dip's overall taste.

Flavor Enhancers

  • BBQ sauce: Delivers the signature smoky, tangy flavor essential to the dip's BBQ profile.
  • Shredded cheese (cheddar or a blend): Melts into the dip, adding gooey richness and a sharp flavor.
  • Garlic powder, Onion powder, and cayenne pepper: Adds depth and enhances the overall savory taste.
  • Onion powder: Complements the garlic and adds a subtle, sweet-savory flavor.
  • Green onion - for garnish
listed ingredients of the recipe with labels

How to make BBQ Black-Eyed Pea Dip

Preheat your oven to 400 degrees Fahrenheit. 

Shred a block of cheddar cheese and cut a block of cream cheese into small pieces. Set aside. Drain black-eyed peas and the can of tomatoes with green chilies and place them in a large bowl. 

Add green chilies, bbq sauce, onion powder, cayenne pepper, ½ of the shredded cheddar cheese, and cream cheese to the bowl and stir until it’s all combined. 

dip ingredients layered in bowl
dip ingredients stirred in bowl

Pour into a 2-quart baking dish. Top with the remainder of the cheddar cheese and bake in a preheated oven on the middle rack for about 15-20 minutes or until the cheese is bubbly. 

cheese covering dip before baking
finished black eye pea dip in serving bowl

Remove from oven and top with chopped green onion. Serve and enjoy!

Tanya's Top Tips:

  • This recipe is so much better with blocked cheddar cheese. It melts better than the pre-shredded kind in the bag. However, if you really need to sub pre-bagged cheese, I would just mix the cheese in the mixture and not spread it on the top before baking. Doing so will stop the cheese from clunking together on top. 
  • This dip is great with tortilla chips, especially the scoops. You can also serve it with fresh cut vegetables, like carrots, celery, and cauliflower.
  • This dip is awesome with a BBQ sauce that has a slight kick to it. I’ve used my homemade BBQ sauce and Sweet Baby Ray’s. 
  • You can prep this dip and place it in the fridge before baking. To bake, remove from the fridge and allow it to get to room temperature before placing it in the oven.

FAQs

Can I use fresh black-eyed peas instead of canned?

Absolutely! Cook the fresh peas until tender, then proceed with the recipe. You will need about 11/2 cups of cooked beans.

How do I adjust the spice level?

To make it milder, skip the cayenne pepper or reduce the green chilies. For more heat, add jalapeños, hot sauce, or extra cayenne.

I hope you love this Black-Eyed Pea Dip as much as we do. Looking for more easy dip 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!

black eye pea dip with spoon lifting out dip
Print Recipe
5 from 1 vote

BBQ Black-Eyed Pea Dip

This BBQ Black-Eyed Pea dip is tangy and full of amazing flavor. Made with black-eyed peas and seasoned with bbq sauce, two kinds of cheese, and green chilies. 
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: black-eyed pea dip, dip recipes
Servings: 8 people
Calories: 305kcal
Author: Tanya

Ingredients

  • 14 oz can black-eyed peas drained
  • 8 oz cream cheese softened and cut into small cubes
  • 10 oz can tomatoes with green chilies
  • 4 oz green chilies
  • ⅓ cup bbq sauce
  • 8 oz block sharp cheddar cheese shredded and separated in half
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 green onion chopped (for garnish)

Instructions

  • Preheat your oven to 400 degrees Fahrenheit.
  • Add drained black-eyed peas, drained tomatoes with green chilies, green chilies, bbq sauce, cream cheese, onion powder, garlic powder, cayenne pepper, and ½ cheese and stir until combined.
  • Pour into a 2 qt baking dish. Top with the remainder of cheddar cheese and bake in preheated oven on the middle rack for about 15-20 minutes or until the cheese is bubbly.
  • Remove from oven and enjoy.

Notes

  • This recipe is so much better with blocked cheddar cheese. It melts better than the pre-shredded kind in the bag. However, if you really need to sub pre-bagged cheese, I would just mix the cheese in the mixture and not spread it on the top before baking. Doing so will stop the cheese from clunking together. 
  • You can prep this dip and place it in the fridge before baking. To bake, remove from the fridge and allow it to get to room temperature, about 30 minutes, before placing it in the oven.
 

Nutrition

Calories: 305kcal | Carbohydrates: 20g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 450mg | Potassium: 302mg | Fiber: 4g | Sugar: 8g | Vitamin A: 781IU | Vitamin C: 6mg | Calcium: 257mg | Iron: 2mg

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

by 5 Comments

Quick and Easy Sautéed Shredded Brussels Sprouts Recipe

If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes. They make for a great last minute side dish for Thanksgiving and the holidays.

sauteed shredded brussels sprouts in white bowl 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.

Love them or hate them, Brussels sprouts are a must have at any Thanksgiving or Christmas table, and I promise you, everyone will love these sautéed shredded Brussels sprouts!

Cooked with apple and honey and finished with blue cheese crumbles, this sweet and salty side dish will work wonderfully with your Thanksgiving Turkey. I started making my sprouts this way when I wanted a quick way to make brussels sprouts. Roasting them in the oven can take up to 30 minutes, but this method takes about 5 minutes of cooking time on the stove.

The only significant prep you really need to do is wash the sprouts and shred them.

I love sprouts; if you do too, be sure to check out my Sweet and Spicy Air Fryer Brussels Sprouts!

Quick Look at the Ingredients

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

  • Vegetables and Fruit - Brussels sprouts and a tart apple, like a Granny Smith.
  • For Cooking - Olive Oil
  • For Flavor - Honey, Blue Cheese Crumbles, Salt and Pepper
labeled ingredient photos of brussels sprouts

How to make sautéed shredded Brussels sprouts

Gather your ingredients. Shred the sprouts and apple in your food processor.

cut brussels sprouts in food processor
brussels sprouts shredded in food processor

Heat oil over medium heat in a large 12-14 inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.

raw shredded brussels sprouts in pan

Add the shredded apples and stir. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.

sauteed shredded brussels sprouts in pan

Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste.

sauteed shredded brussels sprouts with spoon in side and in white bowl

Can you make them ahead of time?

This healthy side dish is so quick to cook, and the sprouts are at their best right out of the skillet. To get ahead of things, you can shred the sprouts a day or two before you are due to serve them and keep them covered in the fridge. Don't pre-shred the apple, or it will brown.

Leftovers will keep well in the fridge for 3 to 4 days and you can reheat them in the skillet to serve.

cooked shredded brussels sprouts with raw brusel sprouts on the side

What do you serve them with?

I enjoy these sautéed shredded Brussels sprouts as part of a quick and easy weeknight meal, but they of course won't be out of place at any Thanksgiving or holiday table. Try them with your other favorite sides and these mains:

How do you make Brussels sprouts not taste bitter?

If you usually don't like the bitterness of spouts, I'm here to change your mind with this recipe! By finely shredding the sprouts, you allow the chemical that produces a bitter flavor to escape during cooking, and that's why even the sprout haters will love this!

The blue cheese and honey also balance the flavor, and I promise you, everyone will be asking for more!

Tanya's Top Tips

  • You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
  • Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
  • Use the shredding disk of a food processor to shred the apples.
  • If you're not a fan of blue cheese, feel free to substitute it with feta, goat cheese, or even Parmesan for a milder flavor.

More Vegetable Side Dishes

I hope you like this brussels sprouts recipe as much as we do! Looking for more quick vegetable side dishes? Try these out: 

Watch this video tutorial and see how I make these sautéed shredded brussels sprouts from start to finish.

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!

sauteed shredded brussels sprouts in white bowl with spoon on side
Print Recipe
5 from 2 votes

Sautéed Shredded Brussels Sprouts Recipe

If you think you don't like sprouts, it's time to think again! These sautéed shredded Brussels sprouts are loaded with flavor and are ready to serve in less than 15 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: how to saute Brussels sprouts, quick brussels sprouts recipe, sprouts with blue cheese
Servings: 4 servings
Calories: 243kcal
Author: Tanya

Ingredients

  • 3 Tablespoons olive oil
  • 16 oz fresh brussels sprouts shredded
  • 1 Granny Smith Apple or other tart apple, shredded
  • 3 Tablespoons honey
  • ¼ cup crumbled blue cheese
  • Salt and pepper to taste

Instructions

  • Heat oil over medium heat in a large 12-14 inch skillet. Add brussels sprouts in a single layer and allow to cook undisturbed for 1 minute to crisp the bottom.
  • Add the shredded apples and stir. Continue to cook for 5-6 minutes, stirring occasionally, until the sprouts are tender.
  • Stir in honey and cook for an additional minute. Remove from heat and sprinkle with blue cheese. Salt and pepper to taste.

Video

Notes

  • You can purchase shredded brussels sprouts or shred your own with the slicing disk of a food processor.
  • Shredded brussels sprouts can be stored in the refrigerator for 1-2 days.
  • Use the shredding disk of a food processor to shred the apples.

Nutrition

Calories: 243kcal | Carbohydrates: 30g | Protein: 6g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 155mg | Potassium: 511mg | Fiber: 5g | Sugar: 20g | Vitamin A: 944IU | Vitamin C: 98mg | Calcium: 95mg | Iron: 2mg

This post was originally published on November 13, 2020. It has been updated with new photos and information.

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Juicy Pan Seared Pork Chops

These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.

pan seared pork chop on plate

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've fallen in love with my stove again. Give me a skillet and a protein, and I can make some magic happen. That's how I feel about these Pan-Seared Pork Chops.

These pork chops show up on rotation on our dinner table, mainly because they are quick and perfect for busy weeknights. I like to sear pork chops when I'm making a smaller amount, about 2 pork chops, to serve for myself and my hubby.

Here's Why I think You'll Love this Particular Recipe

  • Quick and Easy: Ready in less than 30 minutes with minimal prep!
  • Perfectly Seasoned: A blend of spices adds depth to each bite, while butter and rosemary adds an aromatic, savory finish.
  • No Special Equipment Needed: All you need is a skillet and a few kitchen basics.

If you love pan-seared recipes, you'll love this pan-seared steak.

A Quick Look at the Ingredients You’ll Need

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

  • Pork Chops: I use bone-in pork chops, but this method also works with boneless pork chops, thick-cut pork loin chops, or pork rib chops. Make sure the chops are 1-inch thick or thinner. Thicker pork chops would need to be finished in the oven.
  • Seasoning and Cooking: salt, black pepper, garlic powder, onion powder, smoked paprika, optional cayenne pepper, olive oil (or vegetable oil), unsalted butter, fresh rosemary sprigs

Tip: If using boneless or thinner chops, adjust the cooking time slightly as they cook faster than bone-in chops.

ingredients for pan seared pork chops on white counter

Essential Tools:

  • Cast iron or stainless steel skillet – for searing the pork chops to achieve a golden-brown crust.
  • Tongs – to safely flip the pork chops during cooking.
  • Spoon – for basting the pork chops with butter and rosemary.
  • Paper towels – to pat the pork chops dry before seasoning.
  • Small mixing bowl – to combine the seasoning blend.
  • Meat thermometer – to ensure the pork reaches an internal temperature of 145°F (63°C).
  • Plate or cutting board – for resting the pork chops after cooking.

How to Make Juicy Pan-Seared Pork Chops

Step 1: Season the Pork Chops

Start by patting the pork chops dry with a paper towel. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this spice mix evenly over both sides of each pork chop.

seasonings for pork chops combined in bowl
seasoned raw pork chops in the glass

Step 2: Preheat the Skillet

It's best to use a stainless steel or cast iron skillet. Begin by heating the skillet over low heat for about 7 minutes. Then, turn the heat to medium-high and let it heat for an additional 3 minutes.

Step 3: Sear the Pork Chops

Add olive oil to the skillet, swirling to coat the bottom. Carefully place the pork chops in the skillet and let them sear undisturbed for 3–4 minutes, until they develop a golden-brown crust. Flip the pork chops and sear for another 3–4 minutes on the other side.

raw pork chops in skillet
cooked pork chops in skillet

Step 4: Baste with Butter and Herbs

Once both sides are seared, reduce the heat to medium. Add the butter and fresh rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops. Baste for about 1–2 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Remove from the skillet.

pork chops in the pan with rosemary

Step 5: Let the Pork Chops Rest

Allow the pork chops to rest for 5-10 minutes before cutting into them.

Tanya's Top Tips

  • Preheating your skillet and searing the pork chops over medium-high heat, rather than high heat, allows the pork chops to sear without burning the chops or the seasonings on them. You'll notice that I'll enable the pan to warm up over low heat first before increasing the heat. I've found that this allows my pan to reach the perfect temperature for searing.
  • Using a meat thermometer is essential here to avoid overcooking. Pork chops can go from juicy to dry very quickly, so aim for an internal temperature of 145°F (63°C) for perfectly tender results.

Recipe Tips and Variations

  • Use Boneless Pork Chops: Boneless pork chops will cook slightly faster, so reduce the sear time to 2–3 minutes per side over medium-high heat. Then, baste with the butter and rosemary for 1–2 minutes, until they reach an internal temperature of 145°F.
  • Swap the Herbs and seasonings: Fresh thyme or sage can be used in place of rosemary if you’d like a different herb profile. For seasonings, use a pork chop seasoning or BBQ seasoning for a different flavor profile.
pan seared pork chops on blue plate

What to Serve with Pan-Seared Pork Chops

These rosemary butter pork chops (pork cutlets) are versatile and pair well with a variety of sides. Here are a few ideas: mashed potatoes, roasted vegetables, like roasted broccoli or cauliflower, or a simple salad.

Storage and Reheating Tips

Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over low heat with a bit of butter or oil to prevent drying out. Cover and warm for 5-7 minutes, flipping halfway through, until heated through. You can also reheat in the microwave in 30-second intervals, though this may slightly reduce juiciness.

fork picking up a piece of pork chop

I hope you like this pan-seared pork chops recipe as much as we do! Looking for more stovetop entrees? 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!

pan seared pork chop on plate
Print Recipe
5 from 1 vote

Juicy Pan-Seared Pork Chops

These Pan Seared Pork Chops are an easy yet delicious entree. With just a few tips and tricks, you can have perfectly seared pork chops that remain nice and juicy on the inside.
Prep Time5 minutes
Cook Time16 minutes
Total Time21 minutes
Course: entree
Cuisine: American
Keyword: pan seared pork chops
Servings: 2 people
Calories: 758kcal
Author: Tanya

Ingredients

  • 4 bone-in pork chops about 1 inch thick, patted dry
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • 2 Tablespoons olive oil or vegetable oil
  • 1 Tablespoon unsalted butter
  • 2 sprigs fresh rosemary

Instructions

  • In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and smoked paprika. Rub this seasoning mix evenly over both sides of the pork chops.
  • Heat a large skillet, preferably cast iron or stainless steel, over low heat for about 7 minutes to warm it up evenly. Then, increase the heat to medium-high and heat the skillet for an additional 3 minutes.
  • Add the olive oil to the skillet, swirling it to coat the bottom.
  • Place the pork chops in the hot skillet and let them sear undisturbed for 3–4 minutes, or until a golden-brown crust forms on the bottom. Flip the pork chops and sear the other side for another 3–4 minutes.
  • Reduce the heat to medium, then add the butter and rosemary sprigs to the skillet. As the butter melts, tilt the skillet slightly and use a spoon to baste the pork chops with the rosemary-infused butter for 1–2 minutes, until the internal temperature of the pork chops reaches 145°F (63°C).
  • Remove the pork chops from the skillet and let them rest on a plate for 5 minutes to allow the juices to redistribute.

Notes

  • For boneless pork chops, reduce sear time to 2–3 minutes per side over medium-high heat, then baste with butter and rosemary for 1–2 minutes until the internal temperature reaches 145°F (63°C) to keep the chops juicy and tender.
  • Use a meat thermometer to check doneness. Pork chops can go from juicy to overcooked quickly, so aim for an internal temperature of 145°F (63°C) for the best results, then let them rest for 5 minutes before serving.

Nutrition

Calories: 758kcal | Carbohydrates: 2g | Protein: 71g | Fat: 50g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 249mg | Sodium: 1352mg | Potassium: 1200mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 459IU | Vitamin C: 0.2mg | Calcium: 74mg | Iron: 2mg

by 52 Comments

Air Fryer Chocolate Molten Lava Cakes

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

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

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

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

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

Ingredients Needed

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

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

How to make Molten Lava Cakes in the Air Fryer

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

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

melted chocolate in a glass bowl with spatula sticking out

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

eggs and sugar in glass bowl
eggs and sugar in bowl after beaten

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

chocolate mixture in bowl
chocolate mixture in ramekins in air fryer basket

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

baked chocolate molten lava cakes in air fryer basket

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

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

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

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

Tanya's Top Tips:

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

Make Ahead and Storage Options

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

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

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

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

molten lava cake on white plate with blueberries in background
Print Recipe
4.77 from 30 votes

Air Fryer Chocolate Molten Lava Cakes

These Chocolate Molten Lava Cakes can be quickly made in your air fryer. With a nice gooey and delicious middle, these molten cakes are the perfect quick dessert.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Keyword: air fryer chocolate molten cake, chocolate molten lava cake
Servings: 3 people
Calories: 526kcal
Author: Tanya

Equipment

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

Calories: 526kcal | Carbohydrates: 36g | Protein: 6g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 182mg | Sodium: 31mg | Potassium: 235mg | Fiber: 3g | Sugar: 26g | Vitamin A: 884IU | Calcium: 46mg | Iron: 3mg

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

by 15 Comments

Cherry Pineapple Dump Cake (Easy & Delicious)

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

cherry pineapple dump cake in bowl with ice cream on top

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

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

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

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

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

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

Ingredients Needed

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

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

How to make cherry pineapple dump cake

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

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

pineapple and cherry in baking pan
ingredients in pan with cake mix on top

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

grated butter on top of cake in pan
unbaked cherry pineapple dump cake in pan

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

finished baked cherry pineapple dump cake in pan

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

How long does it keep?

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

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

Can you freeze it?

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

What do you serve it with?

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

close up of dump cake with spoon taking some out

Tanya's Top Tips

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

Avoiding Dump Cake Disasters

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

More Cake Recipes

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

close up of dump cake with spoon taking some out
Print Recipe
5 from 4 votes

Cherry Pineapple Dump Cake

When you need a cake in a hurry and time isn't on your side, a dump cake is always a great go to! This cherry pineapple dump cake takes minutes to prep before it's baked in the oven. This perfectly sweet dessert is so effortless to make!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: cherry dump cake, how to make a dump cake, pineapple dump cake
Servings: 12 servings
Calories: 470kcal
Author: Tanya

Ingredients

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

Instructions

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

Notes

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

Nutrition

Calories: 470kcal | Carbohydrates: 64g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 381mg | Potassium: 176mg | Fiber: 2g | Sugar: 29g | Vitamin A: 601IU | Vitamin C: 6mg | Calcium: 131mg | Iron: 2mg

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

by 102 Comments

The Best Southern Candied Sweet Potatoes

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

candied sweet potatoes in baking dish

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

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

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

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

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

Ingredients Needed

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

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

How to make Candied Sweet Potatoes

First, preheat your oven to 350 degrees Fahrenheit. 

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

four whole ray sweet potatoes
sliced sweet potatoes in 13x9 pan

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

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

sauce pan with sugar butter mixture with white spoon sticking out
raw sliced sweet potatoes covered in butter sugar mixture

Cover tightly with foil and place in your preheated oven. 

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

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

finished candied sweet potatoes with wooden spoon in pan

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

How to store

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

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

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

To prepare this dish ahead of time

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

Notes on this recipe:

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

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

candied sweet potatoes in baking dish
Print Recipe
4.79 from 132 votes

The Best Southern Candied Sweet Potatoes

These Easy Southern Candied Sweet Potatoes are covered in a sugar buttery mixture and baked until tender. It’s the perfect side dish for any table.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: candied yams, southern candied sweet potatoes
Servings: 4 people
Calories: 659kcal
Author: Tanya

Equipment

Ingredients

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

Instructions

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

Video

Notes

You’ll absolutely want to make sure that every single potato is covered in that butter-sugar mixture. If not, it may result in some sweet potatoes being very tender and others not so much. That would be the worst.
The nutritional info may seem to be on the high side, but remember you're not eating all of the buttery syrup...unless you want to 🙂

Nutrition

Calories: 659kcal | Carbohydrates: 113g | Protein: 4g | Fat: 23g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 630mg | Potassium: 836mg | Fiber: 7g | Sugar: 75g | Vitamin A: 32902IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 2mg

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

by 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:

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:

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 minutes
Cook Time11 minutes
Rise to Pressure and Natural Release18 minutes
Total Time34 minutes
Course: Side Dish
Cuisine: American
Keyword: creamy mashed potatoes, instant pot mashed potatoes, pressure cooker mashed potatoes
Servings: 6 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

Calories: 274kcal | Carbohydrates: 35g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 922mg | Potassium: 813mg | Fiber: 2g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 2mg

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

by 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

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.

  • 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.
ingredients for beet greens laid out

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
sauteed beet greens in skillet

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

sauteed beet greens in white plate with spoon on side
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 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Keyword: beet greens, how to cook beet greens
Servings: 2 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

Calories: 91kcal | Carbohydrates: 6g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 445mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3163IU | Vitamin C: 20mg | Calcium: 70mg | Iron: 1mg

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

by 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.

rice pudding on a wooden spoon

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. 

rice pudding in instant pot insert

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

instant pot rice pudding on a spoon

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.
rice pudding in bowl with raisins in 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 minutes
Cook Time10 minutes
Rise to Pressure and Narural Release40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: instant pot dessert, instant pot rice pudding, pressure cooker rice pudding
Servings: 4 people
Calories: 440kcal
Author: Tanya

Equipment

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

Calories: 440kcal | Carbohydrates: 67g | Protein: 9g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 124mg | Potassium: 496mg | Fiber: 3g | Sugar: 32g | Vitamin A: 281IU | Vitamin C: 2mg | Calcium: 294mg | Iron: 1mg

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

by 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.

crab cakes in air fryer basket

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.

crab cakes in air fryer basket

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 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Keyword: air fryer crab cakes
Servings: 4 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 these crab cakes with remoulade sauce.
  • If using lump crab meat from a can, drain the liquid and discard it. 

Nutrition

Calories: 123kcal | Carbohydrates: 5g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 598mg | Potassium: 162mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 17mg | Calcium: 43mg | Iron: 0.8mg

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