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Shrimp Cocktail (Easy and Delicious)

This delicious shrimp cocktail is a great appetizer to serve up for Thanksgiving, Christmas, and New Year's Eve. Quick and easy to cook, the shrimp are perfectly seasoned and can be made beforehand.

Shrimp cocktail granished with wedges of lemons.

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

I love to serve up a lighter appetizer before the main event on Thanksgiving and Christmas, and this shrimp cocktail is a classic for a reason!

This is a great finger food you can serve while the rest of the dinner is cooked to keep friends and family entertained.

The shrimp are cooked with herbs and spices and come out perfectly juicy and succulent. Serve them with some cocktail sauce and lemon wedges, and you are good to go!

A Quick Look at the Ingredients

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

  • Shrimp: Jumbo raw shrimp (peeled, deveined, tail-on) (The star of the dish, prepared for a tender and flavorful bite.)
  • Cooking Liquid (Flavor Builders): Water, salt, black peppercorns, lemon (halved), parsley (Infuses the shrimp with subtle layers of seasoning during cooking.)
  • Serving: Cocktail sauce (A tangy and spicy dip to complement the shrimp.)

Gather these Tools

  • Large pot
  • Slotted spoon
  • Mixing bowl (for serving or dipping sauce)
  • Measuring spoons
  • Knife and cutting board (for the lemon)

How to make shrimp cocktail

Bring water, salt, black peppercorns, lemon, and parsley to boil in a large stockpot. Allow to boil for about 10 minutes.

Shrimp cooking in a pot of water with lemon and herbs.

Add shrimp and cook for 3-5 minutes, until the shrimp is pink. Remove shrimp and place in a bowl of cold ice water. I use a spider strainer to get them out.

Cooked shrimp in a glass bowl.

Remove shrimp from water, pat dry, and serve with cocktail sauce. Enjoy 🙂

Cooked shrimp and cocktail sauce on a plate.

Do you have to keep the tails on the shrimp?

I much prefer to keep the tails on the shrimp for this appetizer. They add more flavor to the shrimp and are easier to pick up and dip in your sauce.

Can you make it ahead of time?

This is a great make-ahead appetizer! Once the shrimp have cooled in the iced water, pat them dry and transfer them to a covered bowl, and keep them in the fridge. They will keep well for 3 to 4 days, but I prefer to serve them within 24 hours.

Can you use frozen shrimp?

I prefer fresh shrimp for this recipe, but you can use frozen if that's what you have.

You can either defrost the shrimp before cooking, or you can add them right to the pot frozen. Frozen shrimp will take longer to cook, about 5 to 6 minutes. If you are using frozen shrimp, make sure that they are shelled and deveined before adding them to the pot.

Close up of cooked shrimp served with cocktail sauce and a lemon wedge.

Tanya's Top Tips

  • Take care not to overcook the shrimp. They are quick to cook, and as soon as they turn an opaque pink color, take them out of the pot. Overcooking can cause them to get tough.
  • Be sure to plunge the cooked shrimp into ice water when ready. This will stop them from cooking so they stay nice and juicy and don't get chewy.
  • Great to serve as part of a shrimp cocktail appetizer, these shrimp are also great served on a bed of salad for a sit-down course.
  • If you can't find jumbo shrimp, large or extra-large shrimp work great, too.

I hope you love this shrimp cocktail recipe as much as we do. Looking for more appetizers, check out the ones below.

More Easy Appetizers

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!

Shrimp cocktail granished with wedges of lemons.
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5 from 1 vote

Shrimp Cocktail

This delicious shrimp cocktail is a great appetizer to serve up for Thanksgiving, Christmas and New Year's Eve. Quick and easy to cook, the shrimp are perfectly seasoned and can be made ahead of time.
Prep Time2 minutes
Cook Time15 minutes
Total Time17 minutes
Course: Appetizer
Cuisine: American
Keyword: easy shrimp appetizer, how to make shrimp cocktail
Servings: 4 servings
Calories: 128kcal
Author: Tanya

Ingredients

  • 12 cups water
  • 1 Tablespoon salt
  • 1 Tablespoon black peppercorns
  • 1 lemon cut in half
  • 1 handful parsley
  • 16 oz jumbo raw shrimp peeled, deveined, tail-on
  • cocktail sauce to serve

Instructions

  • Bring water, salt, black peppercorns, lemon, and parsley to boil in a large stockpot. Allow to boil for about 10 minutes.
  • Add shrimp and cook for 3-5 minutes, until the shrimp is pink. Remove shrimp and place in a bowl of cold ice water.
  • Remove shrimp from water, pat dry, and serve with cocktail sauce. Enjoy 🙂

Notes

  • Take care not to overcook the shrimp. They are quick to cook and as soon as they turn an opaque pink color take them out of the pot. Overcooking can cause them to get tough.
  • Be sure to plunge the cooked shrimp into ice water when they are ready. This will stop them from cooking so that they stay nice and juicy and don't get chewy.
  • Great to serve as part of a shrimp cocktail appetizer, these shrimp are also great served on a bed of salad for a sit down course.

Nutrition

Calories: 128kcal | Carbohydrates: 4g | Protein: 24g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 2663mg | Potassium: 175mg | Fiber: 1g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 22mg | Calcium: 207mg | Iron: 3mg

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

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Steamed Fish Recipe (Jamaican Style)

This Steamed Fish Recipe is bursting with flavor and perfect for a quick and satisfying weeknight meal. Made with whole fish and paired with a medley of vibrant vegetables, it’s served with a rich, flavorful broth that takes this dish to the next level.

steamed fish covered in vegetables on white platter plate

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

Fish has always been a staple in my home, appearing on our dinner table at least twice a week. Growing up near the beach, my Dad would bring home fresh fish regularly—a tradition I didn’t fully appreciate as a child but cherish deeply now.

This Jamaican-inspired steamed fish is a nod to my parents’ cooking but with a few of my personal touches. I use my homemade fish seasoning to season the fish and vegetables before steaming them with some vegetable broth. The fish becomes tender, and the dish is full of flavor. 

You'll notice that I don't use a steamer or bamboo basket to steam the fish. For this method, the fish is steamed in a sauté pan using the vegetables as a base and vegetable broth as the steaming liquid. 

Do you love fish as much as I do? Check out my Oven-Baked Fish recipe or my Jamaican Escovitch Fish for other easy and tasty options.

The Ingredients I Use for this Recipe

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

For the Fish

  • 2 whole snapper fish (1.5-2 pounds), cleaned and scored for even cooking. You can also use other kinds of fish, like tilapia, sea bass, cod, or grouper. These options work well for steaming because they have firm, flaky flesh that absorbs flavors beautifully without falling apart during cooking.
  • Fish seasoning: Adds robust flavor to the fish. You can use store-bought or homemade.
  • Lime juice: Essential for cleaning the fish.

The Vegetables and Aromatics

  • Vegetables: Onions, tomatoes, carrots, bell peppers, and okra create a vibrant, healthy base.
  • Garlic and scallions: Add depth to the dish with their aromatic flavors.
  • Fresh thyme and scotch bonnet pepper: Bring authentic Jamaican flavors, with the pepper adding optional heat. If you can't find a scotch bonnet, habanero and jalapeño are good substitutes.

Steaming Liquid

  • Vegetable stock: Serves as the flavorful base for steaming.
  • Butter: Adds richness to the broth. You can use unsalted or salted.
ingredients for steamed fish on table

Tools Needed

  • Sauté Pan with Lid: Ideal for steaming fish and vegetables evenly, thanks to its tall sides and wide base. You can also use a large skillet if you don't have a sauté pan.
  • Sharp Knife: Perfect for scoring the fish and prepping vegetables.
  • Cutting Board: A sturdy surface for slicing and chopping ingredients.
  • Fish Spatula or Tongs: To handle the fish gently without breaking it apart.
  • Wooden Spoon or Silicone Spatula: To stir vegetables without damaging the pan.

How to make Steamed Fish

1. Steamed fish prep

Clean the fish thoroughly with lime juice and water, then pat dry. Score the fish by cutting shallow diagonal cuts on both sides of the fish.

Season the fish (inside and out) with fish seasoning. Let it marinate for 20 minutes to soak in the flavors.

seasoned whole red snapper filets before cooking

2. Set Up the Vegetables for Steaming

Heat olive oil in a large skillet over medium heat.

Add the sliced onions, carrots, bell pepper, garlic, green onions, and scotch bonnet pepper to the skillet. Sauté for about 1-2 minutes to release their flavors. Add the remaining fish seasoning to the vegetables and stir.

Pour in the vegetable stock and bring the mixture to a boil. Add the tomatoes, okra, thyme, and butter.

vegetables in saute pan with vegetable broth on bottom

3. Steam the Fish

Place the seasoned fish on top of the vegetable mixture. Spoon some of the hot liquid over the fish to keep it moist.

Cover the skillet tightly and steam over medium-low heat for 15-20 minutes (for whole fish) or 10-12 minutes (for fillets).

cooked steamed fish on top of vegetables

4. Serve and Enjoy

The fish is done when it flakes easily with a fork and the vegetables are tender. Serve the fish by spooning the broth and vegetables over the top.

Remove the skillet from the heat and serve.

Hint: Spoon some of the rich broth and softened vegetables over the fish for a beautiful presentation.

steamed fish in pan with cooked vegetables over top

Make-Ahead and Storage Options

While this dish is best served fresh to maintain the tender texture of the fish and the vibrancy of the vegetables, you can prepare some components ahead of time to save time:

Clean and Season the Fish:

Clean the fish with lime juice and water, pat it dry, and season it up to 24 hours in advance. Store the seasoned fish in an airtight container in the refrigerator.

Prep the Vegetables:

Slice and chop the vegetables (onions, carrots, tomatoes, bell peppers, etc.) ahead of time. Store them in separate airtight containers or zip-top bags in the refrigerator for up to 2 days.

Storage Instructions

Refrigerate: Cool fish to room temperature, store in an airtight container, and refrigerate for 3-4 days.

Reheat: Warm fish and broth in a skillet over medium-low heat to maintain texture.

Freeze (Not Ideal): If needed, freeze in a sealed container for up to 1 month. Thaw in the fridge and reheat gently.

steamed fish on white platter

The Best Fish for Steaming: Top Picks for Flavor and Texture

When it comes to steaming, choosing the right fish is key to getting tender, flaky, and flavorful results. Whole snapper is a top choice for its firm texture and ability to hold up during cooking, making it perfect for dishes like Jamaican steamed fish. Other great options include tilapia, sea bass, and cod—all mild, versatile, and ideal for absorbing the delicious flavors of your steaming liquid and seasonings.

For the best results, opt for fresh, high-quality fish, and don’t forget to clean and score it for even cooking!

Sides to Complete Your Steamed Fish Meal

Serve your steamed fish with some classic sides to round out the meal. Rice and peas make the perfect hearty base, while callaloo adds a boost of greens. And don’t forget the green banana and boiled dumplings—they’re just right for soaking up all that flavorful broth!

Tanya's Top Tip

To keep your vegetables vibrant and delicious, add delicate ones like okra and tomatoes later in the cooking process. This prevents them from becoming too soft or mushy, ensuring they retain their texture and flavor while complementing the tender steamed fish.

I hope you like this Jamaican steamed fish recipe as much as we do!

Looking for other recipes like this? Try these:

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!

steamed fish covered in vegetables on white platter plate
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Jamaican Steamed Fish Recipe

This Steamed Fish Recipe is bursting with flavor and perfect for a quick and satisfying weeknight meal. Made with whole fish and paired with a medley of vibrant vegetables, it’s served with a rich, flavorful broth that takes this dish to the next level.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: entree
Cuisine: Jamaican
Keyword: steamed fish, steamed fish recipe
Servings: 4
Calories: 617kcal
Author: Tanya

Ingredients

  • 2 whole snapper fish 1.5-2 pounds, cleaned and scored
  • 1 lime juiced (for cleaning and seasoning the fish)
  • 2 Tablespoons fish seasoning separated
  • 2 Tablespoons olive oil
  • 1 medium yellow onion sliced
  • 1 carrot thinly sliced
  • 1 bell pepper sliced
  • 2 green onions (scallions) chopped
  • 4 cloves garlic minced
  • 2 slices scotch bonnet pepper optional, for heat
  • 1 Roma tomato chopped
  • 6-8 whole okra pods trimmed
  • 1 cup vegetable stock
  • 4 sprigs fresh thyme
  • 2 Tablespoons unsalted butter

Instructions

  • Clean the fish with lime juice and water, then pat dry.
  • Season the fish (inside and out) with 1.5 Tablespoons fish seasoning. Let it marinate for 20 minutes.
  • Heat olive oil in a large skillet over medium heat. Add the sliced onions, carrots, bell pepper, green onion, garlic, and scotch bonnet pepper to the skillet. Sauté for about 1-2 minutes to release their flavors. Add the remaining fish seasoning to the vegetables and stir.
  • Pour in the vegetable stock and bring the mixture to a boil. Add the tomatoes, okra, thyme, and butter to the pan.
  • Place the seasoned fish on top of the vegetable mixture. Spoon some of the hot liquid over the fish to keep it moist.
  • Cover the pot tightly and steam over medium-low heat for 15-20 minutes.
  • The fish should flake easily with a fork and appear opaque, and the vegetables should be soft and tender.
  • Remove the skillet from the heat.
  • Serve with rice and peas, steamed callaloo, or boiled dumplings. Spoon some of the broth and softened vegetables over the fish.

Notes

  • You can replace whole fish with fish filets. For fish filets, reduce cooking time to 10-12 minutes for fillets.
  • Large fish will take longer to steam. Ensure the fish flakes easily with a fork. 

Nutrition

Calories: 617kcal | Carbohydrates: 13g | Protein: 94g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 541mg | Potassium: 2188mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4688IU | Vitamin C: 64mg | Calcium: 215mg | Iron: 2mg

by 9 Comments

Vegetable Beef Soup (Hearty and Delicious)

This Vegetable Beef Soup is made with tender beef, vibrant vegetables, and a rich, savory broth; it’s the perfect dish to warm you up from the inside out.

vegetable beef soup in bowl with spoon in background

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

It has been getting so cold outside! And I don't know about you, but when it gets this cold all I want to do is stay inside and try and get as warm as possible.

That is why this vegetable beef soup is the perfect meal to not only warm you up but will fill you up too. I love how simple it is to make, yet it feels like a labor of love every time. The recipe includes a mix of vegetables simmered in a flavorful beef broth.

If you love warming soup recipes, you will also love this sausage lentil soup recipe.

Ingredients Needed

ingredients for vegetable beef soup
  • Beef stew meat: These tender chunks of beef provide depth and heartiness to the soup. The beef becomes wonderfully soft as it simmers, infusing the broth with flavor.
  • Low sodium beef broth: Using low-sodium beef broth is important so that the soup doesn't become too salty. You will have better control of the sodium level by being able to add salt to your liking.
  • Fire-roasted diced tomatoes: The fire-roasted tomatoes add a subtle smokiness and a bit of tang to the broth.
  • Mixed vegetables (carrots, corn, peas, green beans): A colorful mix of vegetables adds texture and nutrition. It also brings a touch of sweetness, making the soup heartier and more filling.
  • Yellow onions, celery, and garlic cloves: These vegetables build the foundation of flavor for the soup. It releases delicious flavors as they cook and add layers of taste to the broth.
  • Seasoning: Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves add more flavor to the soup.

Tools Needed

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Wooden spoon or ladle
  • Measuring spoons and cups
  • Can opener
  • Tongs or slotted spoon

How to Make Vegetable Beef Soup

Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the meat and set it aside.

beef browning in pot

Reduce the heat to medium, and add the chopped onions, celery, and garlic to the pot. Sauté for 8-10 minutes, or until the vegetables soften and the onions become translucent.

sauteed vegetables in pot

Add the beef back to the pot. Pour in the beef broth, diced tomatoes (with their juices), Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves. . Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 40 minutes.

After 40 minutes, add the mixed vegetables. Stir well and cover the pot. Let it simmer for another 10 to 15 minutes, or until the vegetables are tender. Check the seasoning and adjust with more salt and pepper if necessary.

broth and vegetables and beef in pot

Remove and discard the bay leaves before serving hot.

spoon holding vegetable beef soup

How to Store

To store vegetable beef soup, let it cool to room temperature before transferring it to an airtight container. You can keep it in the refrigerator for up to 3-4 days.

For longer storage, you can freeze the soup in a freezer-safe container or resealable bag for up to 3 months.

When you reheat the soup, make sure to heat it thoroughly on the stove or in the microwave. If frozen, it’s best to thaw the soup in the refrigerator overnight before reheating.

vegetable beef soup in bowl

FAQ

Can I use different vegetables in vegetable beef soup?

Absolutely! You can customize the soup with any vegetables you like or have available. For example, add potatoes for more variety and flavor.

How do I make vegetable beef soup thicker?

To thicken the soup, puree some of the vegetables. You can also blend part of the soup in a blender and put it back in the pot. Alternatively, you can add a thickening agent like cornstarch or flour mixed with a little water.

What can I serve with vegetable beef soup?

Vegetable beef soup pairs well with crusty bread or a fresh salad. It is also delicious served with crackers or a side of cornbread for a complete meal.

vegetable beef soup in bowl with veggies on top

Tanya's Notes

To make the soup heartier, you can add cooked rice or pasta during the final 10 minutes of simmering.

I hope you like this vegetable beef soup recipe as much as we do! Looking for more soup 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!

vegetable beef soup in blue bowl
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5 from 2 votes

Vegetable Beef Soup (Hearty and Delicious)

It is always the perfect time to bring out your biggest pot to make this warm and hearty soup. Packed with tender beef, vibrant vegetables, and a rich, savory broth, it’s the perfect dish to warm you up from the inside out.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: entree, Soup
Cuisine: American
Keyword: vegetable beef soup
Servings: 6
Calories: 246kcal
Author: Tanya

Ingredients

  • 2 Tablespoons olive oil
  • 1 lb beef stew meat cut into small pieces
  • 2 yellow onions chopped
  • 2 celery stalks chopped
  • 2 garlic cloves chopped
  • 8 cups low-sodium beef broth
  • 1 15 oz can fire-roasted diced tomatoes, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • 2 bay leaves
  • 3-4 cups mixed vegetables carrots, corn, peas, green beans

Instructions

  • Heat the olive oil in a large pot over medium-high heat. Once hot, add the beef stew meat and sear until browned on all sides, about 5-7 minutes. Remove the meat and set aside.
  • Reduce the heat to medium, add the chopped onions, celery, and garlic to the pot, and sauté for 8-10 minutes, or until the vegetables soften and the onions become translucent.
  • Add the beef back to the pot. Pour in the beef broth, diced tomatoes (with their juices), Worcestershire sauce, kosher salt, Cajun seasoning, black pepper, dried thyme, and bay leaves. Stir well to combine.
  • Bring the mixture to a boil, reduce the heat to low, cover the pot, and let it simmer for about 40 minutes.
  • After 40 minutes, add the mixed vegetables to the pot. Stir well, cover, and continue simmering for another 10-15 minutes, or until the vegetables are tender.
  • Check the seasoning and adjust with more salt and pepper if necessary. Remove and discard the bay leaves.
  • Serve hot.

Notes

To make the soup heartier, add cooked rice or pasta during the final 10 minutes of simmering.

Nutrition

Calories: 246kcal | Carbohydrates: 17g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 47mg | Sodium: 1099mg | Potassium: 1185mg | Fiber: 5g | Sugar: 2g | Vitamin A: 4800IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 3mg

by 12 Comments

Tender Chicken and Green Bean Stir Fry

This Chicken and Green Bean Stir Fry recipe is a delicious quick meal that can be made any day of the week—tender pieces of chicken and green beans covered in an amazing garlic and ginger-based sauce.

chicken and green bean stir fry in pan

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

I recently purchased a Cast Iron wok, and I’ve been going crazy making stir-fry food lately. I love Asian food, especially stir-fried food. My healthy chicken and green beans recipe is inspired by the famous Panda Express String Bean Chicken Breast.

In order to get the tenderest pieces of chicken in this recipe, I do a process called velveting the chicken. This easy yet simple trick gets the smoothest and velvety chicken you will ever taste. Ever wonder how your favorite Chinese takeout does it? They velvet it. 

Looking for other quick weeknight stir fry meals? Try out my Zucchini Mushroom Chicken, Healthier General Tso's Chicken (Air Fryer Recipe) or Mongolian Beef recipes.

Ingredients

Here's what you will need to make the best Chicken and Green Bean Stir Fry you've ever tasted:

ingredients for green bean stir fry on table
  • Oil - I've used vegetable oil to fry the chicken, but any light flavored oil like sunflower oil or avocado oil would work well too. I also use sesame oil later in the cook to flavor the sauce.
  • Chicken - Thinly sliced chicken breast meat.
  • Baking soda - helps to tenderize and velvet the chicken meat.
  • Green beans - washed and trimmed.
  • Onion - I used a white onion but a red onion would work too.
  • Aromatics - I use both minced garlic and grated ginger in the stir fry.
  • Soy sauce - I use both low sodium soy sauce and dark soy sauce in the stir fry sauce.
  • Vinegar - I use rice vinegar in the stir fry sauce, sherry vinegar would be a good substitute.
  • Seasoning - white sugar to balance sweetness in stir fry and salt and black pepper to taste.

Tools Needed

  • Large Wok or Skillet
  • Mixing Bowls (for prepping ingredients)
  • Tongs or Spatula (for stirring and tossing)
  • Sharp Knife (for slicing chicken and prepping vegetables)
  • Cutting Board
  • Measuring Spoons and Cups

How to Make Chicken and Green Bean Stir Fry

First, I prepare my chicken breasts by velveting them. You can totally skip this step if you are short on time or if you don’t care much about smooth velvet chicken. 

Slice your chicken breasts into thin strips and place them in a bowl. Cover them with baking soda and toss until they are all coated. Cover and place in the refrigerator for 30 minutes. 

Meanwhile, mise en place your ingredients by getting everything sliced, diced, and mixed. Stir fries need to be cooked quickly so you need to have everything already chopped out and prepped. 

Chop your onion, mince your garlic, grate your ginger, and snap/trim your green beans. I place mine into little glass bowls. 

Then I mix my sauce by combining soy sauce, dark soy sauce, rice vinegar, sesame oil, and white sugar.

After my 30 min time of the chicken being in the fridge is up, I remove the chicken and rinse it under cold water in order to remove all the baking soda. Then I dry the chicken pieces with good quality paper towels. 

chicken breast drying on paper towels

Gather all your ingredients and get ready to cook.

Prepare your wok by turning it on over medium-high heat.

TOP TIP: If using cast iron, I will only go up to medium-high as it gets super hot. If using stainless steel, I'm ok with increasing the heat a little more.

Once the wok is hot, add oil and allow it to heat up a bit, about 30 seconds. Then add chicken and let that cook until all pieces are done, for about 5 minutes. Season with salt and pepper. 

sliced of chicken breast in pan seasoned with salt and pepper

Remove chicken and place in a clean bowl. Add onions, garlic, and ginger and cook for about 3 minutes or until onions have softened.

Add green beans, with a pinch of salt and a pinch of black pepper, and cook for about 7-8 minutes until they are slightly tender. 

green beans and onions cooking in skillet

Then add chicken back to the wok or pan along with the sauce. Stir to combine and cook for an additional 1-2 minutes in the sauce. 

Remove and serve. 

chicken and green beans in skillet

Tanya's top tips

These tips will help you make the best chicken and green bean stir fry you've ever tasted:

  • Prepare all your ingredients before you start cooking as stir frying is a quick cooking technique and you need to have everything ready at hand.
  • Velveting the chicken is an added step, but it is worth the extra time and results in lovely tender pieces of chicken.
  • Make sure you wash off the baking soda before stir frying the chicken, or it will affect the taste.
  • Dry the chicken thoroughly before stir frying to ensure it fries rather than steams.
  • Don't be tempted to fry the chicken in sesame oil, this is only used to flavor the sauce as sesame oil has a very low burn temperature compared to vegetable oil.

Variations

  • I've used chicken breast, but you could swap the chicken breast for thin strips of skinless, boneless chicken thighs.
  • Thin slices of pork tenderloin would be a great alternative to chicken.
  • Feel free to add in extra vegetables, like bell peppers, mushrooms, baby corn, green onions, or sugar snap peas.
  • If you like chili heat, add some freshly sliced red chilies, or a pinch of red pepper flakes to the stir fry.

Serving suggestion

This recipe goes great with a side of steamed white or brown rice, or with some stir fried noodles. Why not try it with this Pressure Cooker Brown Rice.

I hope you enjoy this green bean chicken recipe as much as we do. 

How to store Chicken & Green Bean Stir Fry

Meal prep - This recipe is perfect for a weeknight meal as well as meal prep. I like to store them in my containers along with brown rice (see image below).

Refrigerator - Leftovers or meal prep portions, can be stored in an airtight container in the refrigerator for up to 3 days.

Freezer - Once cooked and cooled, portion the stir fry into individual airtight containers (see meal prep containers below). The place in the freezer for up to 3 months. Defrost thoroughly before heating up in the microwave.

chicken and green bean

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Watch this video tutorial and see how I make this Easy Chicken and Green Bean Stir Fry from start to finish. 

FAQs

What does baking soda do in a stir fry?

Baking soda is great for tenderizing meat, giving it a soft almost velvet like texture. It's really important to rinse it off the meat after 30 minutes, and before you start stir frying the chicken, otherwise it won't taste right.

Do you need to blanch green beans before stir frying?

No, I like the green beans to retain their crunch, so there is no need to blanch them first, just pop them straight into the hot oil in the wok.

If you have tried making my Chicken and Green Bean Stir Fry recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!

chicken and green bean stir fry in pan
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4.60 from 5 votes

Chicken and Green Bean Stir Fry

This Chicken and Green Bean Stir fry chicken recipe is a delicious stir fry recipe that can me made any day of the week. Tender pieces of chicken, perfectly cooked green beans, covered in an amazing ginger based sauce. 
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Chinese
Keyword: chicken and green bean stir fry
Servings: 4 people
Calories: 377kcal
Author: Tanya

Equipment

Ingredients

  • 1.5 lbs chicken breast thinly sliced
  • 1 Tablespoon baking soda optional
  • 2 Tablespoon low sodium soy sauce
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon white sugar
  • ½ teaspoon sesame oil
  • 4 Tablespoon Vegetable oil separated
  • 1 lb green beans trimmed
  • 1 medium white onion sliced
  • 1 Tablespoon garlic minced
  • 1 Tablespoon ginger grated
  • Salt and pepper to taste.

Instructions

  • Optional Step: Add baking soda to chicken and toss to combine. Set aside in refrigerator for 30 minutes.
  • In a small bowl combine soy sauce, dark soy sauce, rice vinegar, sugar, and sesame oil and set aside.
  • Remove chicken from refrigerator and rinse off the baking soda. Place chicken pieces in paper towel and dry them.
  • Heat wok or skillet over medium high heat. Once hot, add in about 3 Tablespoons of oil. Add chicken pieces. Season with a pinch of salt and pepper, stirring while it cooks, for about 5 minutes. Remove chicken pieces once they are cooked.
  • Add remaining oil and add in onions, garlic, and ginger. Stir and cook until the onions have softened, about 3 minutes. Add green beans and stir until softened, about 7-8 minutes.
  • Add chicken and sauce to the wok. Stir and allow to cook for about 2 minutes more.
  • Remove and serve.

Video

Notes

  • This recipe can be made in a wok or skillet. 
  • If short on time, skip the velveting process. 

Nutrition

Calories: 377kcal | Carbohydrates: 14g | Protein: 39g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 109mg | Sodium: 1427mg | Potassium: 923mg | Fiber: 4g | Sugar: 6g | Vitamin A: 835IU | Vitamin C: 18.6mg | Calcium: 60mg | Iron: 2.1mg

This post was originally published July 16, 2019. It has been updated with new information and photos.

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Homemade Eggnog Recipe (Spiced and Velvety)

This creamy and rich homemade eggnog recipe is the perfect drink to prepare this Holiday season. Seasoned with the perfect spice mix of cinnamon, nutmeg, and ginger, this is an eggnog recipe you'll want to make year after year. 

eggnog in glass with cinnamon stick sticking out

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

I was once intimidated by the thought of making eggnog from scratch. There are so many methods, and the idea of tempering eggs felt like something only professional chefs could pull off. At one point, I even considered trying the "raw egg" version that some recipes suggest—but I couldn’t quite get myself on board with that idea.

Eventually, I decided to face my fears and try cooked eggnog. Spoiler alert: it’s much easier than expected! I never looked back once I learned how simple and rewarding the process is. Making eggnog from scratch has become one of my favorite holiday traditions.

If you love eggnog like I do, check out my eggnog bread pudding. 

A Quick Look at the Ingredients and Tools You Need

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

  • The Star Ingredient, Egg Yolks: The foundation of traditional eggnog, giving it its rich, creamy texture. I only use egg yolks in this recipe; I use the egg whites to make egg white omelets. 
  • Whole milk and heavy cream: These create the creamy, velvety texture essential to eggnog.
  • Granulated sugar: Balances the richness and enhances the flavor with sweetness.
  • Vanilla extract, ground cinnamon, ginger powder, and nutmeg: These spices bring warmth and festive flavor to the eggnog.
  • Optional Add-In: Bourbon, rum, or brandy for a boozy version that pairs well with the spices.
ingredients for eggnog

Tools You’ll Need

  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Thermometer
  • Fine-mesh sieve
  • Pitcher or large bowl

Step by Step Directions on How to Make Homemade Eggnog

Step 1: Warm the Milk and Spices

In a medium saucepan, combine the whole milk, ground cinnamon, ginger powder, and nutmeg. Heat over medium heat, stirring occasionally, until the mixture is steaming and the spices are fragrant. Be careful not to let the mixture boil, as we want to infuse the flavors without scalding the milk.

milk and spices in pot simmering in pot

Step 2: Whisk the Egg Yolks and Sugar

In a large bowl, whisk together the egg yolks and sugar until the mixture becomes light, fluffy, and pale in color. This helps dissolve the sugar and creates a smooth base for the eggnog.

egg yolks whisked with sugar in bowl

Step 3: Temper the Eggs

To avoid curdling the eggs, gradually pour about 1 cup of the warm milk mixture into the egg yolk mixture, whisking constantly. Once combined, pour this tempered mixture back into the saucepan with the remaining milk.

Step 4: Cook Until Thickened

Cook the mixture over low heat, stirring frequently, until it thickens slightly and coats the back of a spoon. Use a kitchen thermometer to check the temperature—it should reach 160°F–165°F (71°C–74°C). This ensures the eggs are safe to consume. Avoid boiling, as it may curdle the mixture.

eggnog coating back of spoon

Step 5: Strain and Cool

Pour the thickened mixture through a fine-mesh sieve into a pitcher or bowl to remove cooked egg bits or spice sediment. This step ensures a silky-smooth eggnog.

Step 6: Add Cream and Flavorings

Stir in the heavy cream, vanilla extract, and alcohol if using.

Step 7: Chill and Serve

Cover and refrigerate the eggnog for at least 2 hours or, ideally, overnight. This resting time allows the flavors to meld together beautifully. Serve chilled, garnished with a sprinkle of freshly grated nutmeg for the ultimate holiday treat. However, you could also serve it warm and enjoy it immediately.

eggnog in glas with cinnamon stick sticking out

What Is Tempering Eggs?

When making eggnog, tempering eggs involves slowly adding a small amount of hot liquid (in this case, the spiced milk mixture) into the beaten egg yolks while whisking constantly. This gradually raises the temperature of the yolks so they can be safely incorporated into the rest of the hot mixture without curdling.

Make Ahead and Storage Instructions

Make Ahead:
Homemade eggnog is even better after resting for a day or two, as the flavors deepen. You can prepare it up to 3 days in advance.

Storage:
Store the eggnog in an airtight container in the refrigerator for up to 5 days. Give it a good stir before serving to reincorporate any separated layers.

Reheating Tips:
If you’d like to serve it warm, gently reheat individual servings over low heat, stirring constantly to prevent curdling.

Tanya's Tips for the Best Eggnog

  • Fresh Spices: Freshly grated nutmeg makes a huge difference, providing a more vibrant and aromatic flavor. I stick with ground cinnamon and ground ginger powder in this recipe.
  • Temperature Control: Keep a close eye on the heat while cooking the eggnog. A thermometer is your best friend for achieving the perfect consistency without scrambling the eggs. The eggnog should reach 160°F–165°F (71°C–74°C). If you find the eggnog getting too hot, lower the heat and remove the pan from the heat for a few seconds.
  • Customizable: Adjust the spices or alcohol to suit your taste. For a non-alcoholic version, simply omit the spirits.
  • Toppings:Top your eggnog with whipped cream or freshly grated nutmeg for the perfect finishing touch. Some people like to use whipped egg whites for a lighter, frothier texture. I personally skip this step because I prefer not to use raw egg whites. However, if you’d like to try it, I recommend using pasteurized eggs, which are gently heated to kill bacteria, making them safe to consume raw.
eggnog in glass with jar of eggnog with sign that says eggnog

FAQs

Is it safe to drink eggnog with raw eggs?

Traditional recipes often use raw eggs, but this recipe involves cooking the mixture to 160°F, which eliminates any risk of harmful bacteria while keeping the creamy texture intact. If using raw eggs, I suggest you use pasteurized eggs, which are gently heated to kill bacteria, making them safe to consume raw.

What if my eggnog curdles?

Curdling happens when the mixture overheats. If you notice slight curdling, strain the eggnog through a fine-mesh sieve and whisk it vigorously to smooth it out.

What spices are best for eggnog?

Nutmeg, cinnamon, and ginger are the most common, but you can experiment with cloves or cardamom for unique flavor twists.

I hope you love this eggnog recipe as much as we do! Looking for more Holiday drinks, try these out:

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!

eggnog in glass with cinnamon stick sticking out
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Homemade Eggnog Recipe (Spiced and Velvety)

This creamy and rich homemade eggnog recipe is the perfect drink to prepare this Holiday season. Seasoned with the perfect spice mix of cinnamon, nutmeg, and ginger, this is an eggnog recipe you'll want to make year after year. 
Prep Time10 minutes
Cook Time20 minutes
Chill Time2 hours
Total Time2 hours 30 minutes
Course: Drinks
Cuisine: American
Keyword: eggnog recipe, homemade eggnog
Servings: 6
Calories: 466kcal
Author: Tanya

Ingredients

  • 4 cups whole milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ginger powder
  • ¼ teaspoon ground nutmeg
  • 6 large egg yolks
  • 1 cup white granulated sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup Bourbon or Rum optional

Instructions

  • In a medium saucepan, combine the whole milk, ground cinnamon, ginger powder, and nutmeg. Heat over medium heat, stirring occasionally, until the mixture is steaming and the spices are fragrant. Avoid boiling.
  • In a separate large bowl, whisk together the egg yolks and sugar until the mixture is light and fluffy.
  • Gradually pour about 1 cup of the warm milk mixture into the egg yolk mixture, whisking constantly to avoid curdling. Once combined, pour the tempered egg yolk mixture back into the saucepan with the rest of the milk mixture.
  • Cook the combined mixture over low heat, stirring continuously, until it thickens slightly and coats the back of a spoon, around 5-10 minutes. Make sure it doesn’t boil, we want to get it to a temp of 160F. and use a thermometer to keep it below 160°F (71C).
  • Pour the thickened mixture through a fine-mesh sieve into a pitcher or bowl to remove any bits of cooked egg or spices.
  • Stir in the heavy cream, vanilla extract, and alcohol if using. For a lighter texture, whip the optional egg whites to soft peaks and fold them into the mixture for added frothiness.
  • Cover and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to meld.

Notes

    • Fresh Spices: Freshly grated nutmeg makes all the difference, providing a more vibrant and aromatic flavor. I stick with ground cinnamon and ground ginger powder in this recipe.
    • Temperature Control: Keep a close eye on the heat while cooking the eggnog. A thermometer is your best friend for achieving the perfect consistency without scrambling the eggs. The eggnog should reach 160°F–165°F (71°C–74°C). If you find the eggnog getting too hot, lower the heat and remove the pan from the heat for a few seconds.
    • Although I recommend chilling the eggnog for 2 hours, you could also serve it warm and enjoy it immediately. 

Nutrition

Calories: 466kcal | Carbohydrates: 43g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 248mg | Sodium: 81mg | Potassium: 308mg | Fiber: 0.2g | Sugar: 42g | Vitamin A: 1093IU | Vitamin C: 0.3mg | Calcium: 252mg | Iron: 1mg

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Air Fryer Cinnamon Sugared Pecans

These Quick and Easy Cinnamon Sugared Pecans are delicious and perfect for snacking, salads, and gift-giving. The perfect cinnamon and sugar mixture coats them, and everyone who loves candied nuts will love them.

cinnamon sugared pecans in bowl with sugared pecans in jars in background

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

I recall first seeing sugared pecans at a store in the mall while I was in college. They were delicious and coated in the most delicious sugar mixture. I vowed to find a way to make them at home. The traditional method takes about an hour of baking on low. Once I became an air fryer fan, I tried them there.

Well, let’s just say, it worked! And rather than baking on low and slow for about an hour, I could air fry these pecans in 15 minutes and have perfect sugar-coated pecans. These are perfect for gift-giving, topping on salads, or just snacking when you want a sweet and light snack.

I also understand not everyone has an air fryer. You can use your oven to bake them low and slow on 250 Fahrenheit for 1 hour, stirring every 15 minutes. 

A Quick Look at the Ingredients and Tools to make this Recipe

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

  • Pecan Halves - Pecan halves are the perfect size for this recipe. If using whole pecans, you will likely need to cook them a few minutes longer.
  • Egg white, water, and vanilla extract - these ingredients are used to make the cinnamon and sugar coat and stick to the pecans.
  • White sugar, brown sugar, cinnamon, and salt - These are the ingredients for the cinnamon and sugar coating.
ingredients for cinnamon sugared pecans on table with labels

How to make Air Fryer Sugared Pecans

First, separate an egg and use the egg white. We won't use the egg yolk in this recipe; I usually add it to a pan and fry it. Then, place the egg white in a large bowl with water and vanilla extract and whisk until the egg white mixture is frothy. Add the pecans and stir until they are fully coated. 

egg white, water, and vanilla extract in bowl that has been whisked
pecans coated in egg white mixture

Then add the white and brown sugars, cinnamon, and salt to the pecans and stir until the pecans pieces are covered.

Place in an air fryer basket and spread out; it’s ok if your pecan pieces overlap a bit. 

cinnamon sugar pecans in air fryer basket before air frying

Cook on 300 degrees Fahrenheit for 15 minutes, stirring every 5 minutes.

air fried candied pecans in air fryer basket

Once your 15 minutes are up, remove the pecans and lay them on a parchment-lined baking sheet and allow them to cool for about 5-10 minutes. You’ll notice that the sugar will have hardened during this time. 

candied pecans on baking sheet cooling

Store, enjoy, or give away. 

Tanya's Top Tips

  • I did not spray my basket before placing the nuts in the basket. If you are concerned with sticking, use a parchment sheet liner on the bottom of your basket or lightly spray the basket with oil. 
  • As soon as I finish making the pecans, I place my air fryer basket in soap and water to ensure the sugar mixture does not stick and get stuck to the basket. That will avoid a harder clean-up later. 
  • While this method is tailored for pecans, it can be adapted for other nuts like almonds or walnuts, with adjustments to cooking times as needed.
  • The 15 minute cook time and stirring every 5 minutes is key! I usually set a timer on my phone to make sure I stir it at the right time. Your pecans will not be hard after 15 minutes, they will harden when you lay them on the parchment paper after they cool. It scientifically makes sense as the sugar will harden while it cools. 
  • I used my 5.3 qt air fryer to make these pecans. If using a smaller basket, you'll likely need to cook the pecans in batches.
candied pecans in a bowl with cinnamon stick and pinecone around it

Storage Instructions

  • Store the cooled candied pecans in an airtight container at room temperature for up to 2-3 weeks.
  • I suggest using mason jars for storage, which also makes them suitable for gift-giving.

Looking for other quick snack 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!

candied pecans in a bowl with cinnamon stick and pinecone around it
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Cinnamon Sugared Pecans (Cooks in 15 Minutes in the Air Fryer)

These Quick and Easy Cinnamon Sugared Pecans are delicious and perfect for snacking, salads, and gift-giving. They are coated with the perfect cinnamon and sugar mixture and will be loved by everyone who loves candied nuts. 
Prep Time5 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Snack
Cuisine: American
Keyword: cinnamon sugared pecans, sugared pecans
Servings: 12 people
Calories: 331kcal
Author: Tanya

Equipment

Ingredients

  • 1 egg white from a large egg
  • 1 Tablespoon water
  • 1 teaspoon vanilla extract
  • 1 lb pecan halves
  • ½ cup granulated white sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt

Instructions

  • Place the egg white in a large bowl with water and vanilla extract and use a whisk to whisk until the egg white mixture is frothy. Then, add the pecans and stir until they are fully coated.
  • Then add the white and brown sugar, cinnamon, and salt to the pecans and stir until the pecans pieces are covered. Place in air fryer basket and spread out, it’s ok if your pecan pieces overlap a bit.
  • Air fry on 300 degrees Fahrenheit for 15 minutes, stirring every 5 minutes. Once your 15 minutes are up, remove the pecans and lay them on a parchment-lined baking sheet and allow them to cool for about 5-10 minutes. You’ll notice that the sugar will have hardened in the 5 minutes.

Video

Notes

  • Pecan halves are a must. Smaller pieces will need a different cook time.
  • I did not spray my basket before placing the nuts in the basket. If you are concerned with sticking, use a parchment sheet liner on the bottom of your basket or lightly spray the basket with oil. 
  • Store these nuts in an airtight container for up to 2-3 weeks, I use mason jars. They are perfect for gift giving.
  • The 15 minute cook time and stirring every 5 minutes is key! I usually set a timer on my phone to make sure I stir it at the right time. Your pecans will not be hard after 15 minutes, they will harden when you lay them on the parchment paper after they cool. It scientifically makes sense as the sugar will harden while it cools. 
  • I used my 5.3 qt air fryer to make these pecans. For smaller air fryers, halve the recipe or cook in batches. 

Nutrition

Calories: 331kcal | Carbohydrates: 23g | Protein: 4g | Fat: 27g | Saturated Fat: 2g | Sodium: 55mg | Potassium: 171mg | Fiber: 4g | Sugar: 19g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

This post was originally published December 9, 2019. It has been updated with new information and photos.

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Fresh Grapefruit Cake Recipe (Moist & Flavorful)

This grapefruit cake is sweet and has a little bit of tang. Glazed with a fresh grapefruit-flavored sugar glaze, it's the perfect treat for any day. 

grapefruit cake sliced in two

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

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

“Grapefruit cake? Really?” Grapefruit cake? Really?'

That was my husband's initial reaction when I mentioned I would be making this recipe. I suppose he didn’t have much faith in me after my last failed attempt at baking with grapefruit.

But this cake was a success.

I’ve made this grapefruit cake a few times in my household, and it is always a winner. The thing that puts the cake over the top is the glaze.

Feel free to make the cake without it if you would like less sugar, but….I mean, who doesn’t love glaze? Look at it oooze. Never mind, don’t skip the glaze…it’s a must!

A Quick Look at the Ingredients

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

For the Cake:

all-purpose flour, baking powder, baking soda, salt, unsalted butter, granulated sugar, eggs, grapefruit zest, freshly squeezed grapefruit juice, sour cream or plain Greek yogurt, vanilla extract

For the Glaze:

powdered sugar, freshly squeezed grapefruit juice

ingredients for grapefruit cake on table

Tools You’ll Need

  • Loaf pan
  • Mixing bowls (large and medium)
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Cooling rack
  • Zester or microplane
  • Toothpick (for testing doneness)

How to Make a Fresh Grapefruit Cake from Scratch

Preheat your oven to 325°F. Grease a loaf pan and set it aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set this mixture aside. In a mixing bowl, beat the butter and sugar together until well combined. Add the eggs, one at a time, and continue beating until fully mixed.

Gradually add the flour mixture and milk alternately to the mixing bowl, beginning and ending with the flour mixture. Mix until just combined.

dry ingredients in bowl
mixed grapefruit cake batter in bowl

Stir in the grapefruit zest and ¼ cup of freshly squeezed grapefruit juice. Mix until the batter is smooth and everything is well combined.

Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 1 hour.

batter for grapefruit cake in pan
freshly baked grapefruit cake in pan

Allow the cake to cool in the pan for about 5 minutes. Carefully remove it from the pan and place it on a cooling rack to cool completely.

To make the glaze, combine the powdered sugar with 3 tablespoons of grapefruit juice. Stir until the glaze reaches your desired consistency. If the glaze is too runny, you can add more powdered sugar, but no more than ¾ cup.

Once the cake has cooled, pour the glaze over the top. Slice, serve, and enjoy! 😊

glaze for grapefruit cake
glazed grapefruit cake on rack

This cake does take about an hour to bake so it's the perfect cake to make on the weekend and eat throughout the week. That's if it last that long.

Why Bake This Cake in a Loaf Pan?

Using a loaf pan makes it easier to slice and serve the cake. You can enjoy it for breakfast, as a snack, or for dessert. Plus, its compact size makes it perfect for gifting or sharing without being overwhelming.

If you don’t have a loaf pan handy, you could use a square or round pan, but the loaf shape is a classic choice that makes this cake stand out!

Storing and Serving Suggestions

To store the grapefruit cake, allow it to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. You can keep the cake at room temperature for up to 2 days or refrigerate it for up to 5 days to maintain freshness. You can also freeze it for up to 3 months.

This cake is tasty on its own. However, you can make it even better. Try adding a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of powdered sugar. These toppings give it a light and elegant finish.

Serve it with a cup of coffee, tea, or even a glass of grapefruit juice to complement its tangy, citrusy flavor!

slice of grapefruit cake broken in hald

I hope you love this Cake recipe as much as we do. Looking for more dessert recipes? Try these out:

Here's a video of me baking this cake from start to finish. It's an oldie, but a goodie.

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!

grapefruit cake sliced in two
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5 from 1 vote

Fresh Grapefruit Cake Recipe

This Grapefruit cake is sweet with a little bit of tang. Glazed with a fresh grapefruit-flavored sugar glaze, it’s the perfect treat for any day. 
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: grapefruit cake, grapefruit cake recipe
Servings: 8
Calories: 335kcal
Author: Tanya

Ingredients

For the Cake

  • 1 ¾ cups All-Purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 8 Tablespoons unsalted butter softened
  • ¾ cup white granulated sugar
  • 2 large eggs
  • ½ cup milk
  • 2 Tablespoons Grapefruit zest
  • ¼ cup Fresh grapefruit juice

For the Glaze

  • ½ - ¾ cup powdered sugar
  • 3 Tablespoons grapefruit juice

Instructions

  • Preheat oven to 325 degrees. Grease a loaf pan and set aside.
  • Combine flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • Beat butter and sugar in mixing bowl until well combined. Add eggs and beat in eggs until combined.
  • Add flour mixture and milk alternatively to mixing bowl. Mix until combined.
  • Add grapefruit zest and ¼ cup grapefruit juice. Mix until combined.
  • Pour batter into greased loaf pan. Bake until top is golden brown and toothpick inserted in middle comes out clean, about 1 hour.
  • Allow bread to cool in pan for about 5 minutes. Then remove and set on a cooling rack.
  • Prepare glaze by combining powdered sugar and 3 tablespoons grapefruit juice. Stir until desired consistency. If glaze is too runny, add more sugar but no more than ¾ cup
  • Pour glaze over bread. Serve and Enjoy 🙂

Notes

  • For the best flavor, use freshly squeezed grapefruit juice and zest from a fresh grapefruit. 

Nutrition

Calories: 335kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 78mg | Sodium: 168mg | Potassium: 147mg | Fiber: 1g | Sugar: 28g | Vitamin A: 444IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 2mg

*Recipe adapted from Easy Everyday Cooking Cards, Grapefruit Breakfast Bread.

This post was originally published July 13, 2016. It has been updated with new information and photos.

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Cream of Mushroom Chicken: One-Pan Recipe

This Cream of Mushroom Chicken recipe is a simple way to transform chicken breasts into a satisfying, comforting dish. It is covered in a rich, creamy mushroom sauce made from scratch and infused with the perfect blend of seasonings.

cream of mushroom chicken on plate from overhead

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

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

Mushrooms are ideal for transforming the flavor of any simple dish. This recipe takes a regular pan-seared chicken breast and makes it better. It adds sautéed portabella mushrooms and a creamy pan sauce.

Inspired by the well-known cream of mushroom soup, I created this recipe for our busy weeknights. It adds extra protein when we need it.

This recipe is not only simple, but you'll feel like you're eating at a restaurant. You'll be at your dining room table enjoying a restaurant-worthy meal, at home in your pajamas if desired, at a lesser cost.

If you want to make a mushroom sauce that you can pour over everything and anything, then you gotta check out my simple and easy mushroom sauce recipe.

A Quick Look at the Ingredients

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

For the Chicken:

  • Chicken breasts seasoned with salt, paprika, and black pepper to create a flavorful base.
  • Flour for a light coating that helps the chicken achieve a golden crust.

To make the Sauce:

  • Baby portabella mushrooms and garlic for earthy, aromatic flavors.
  • Chicken broth, Dijon mustard, and dried thyme to build a savory, tangy sauce with herbaceous notes.
  • Heavy cream and butter for the ultimate creamy finish.

For Garnish:

  • Fresh parsley for a vibrant pop of color and added freshness.
ingredients for mushroom chicken with labels

Essential Tools

Large skillet, tongs, cutting board and knife, measuring cups/spoons, small bowl or plate, wooden spoon or spatula.

How to Make This Cream of Mushroom Chicken

Step 1: Prep and Season the Chicken

Start by seasoning your chicken breasts with salt, paprika, and black pepper. Lightly dredge each piece in flour to create a golden crust during cooking.

seasoned raw chicken breast on cutting board
chicken coated in flour before searing in skillet

Step 2: Sear the Chicken and Sauté the Mushrooms and Garlic

Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 4–5 minutes per side until they are golden brown. Remove the chicken from the pan and set aside.

In the same pan, melt the butter. Add the mushrooms and cook them for 5–7 minutes until golden and fragrant. Stir in the minced garlic and cook for another minute.

seared chicken breast in a skillet
sauteed mushroom in a skillet

Step 3: Build the Sauce

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Stir in the Dijon mustard and thyme, and let the sauce simmer for 3 minutes to reduce slightly.

the mushroom sauce in the skillet

Step 4: Add the Cream and Chicken

Reduce the heat and stir in the heavy cream. Let the sauce thicken for 2–3 minutes before adding the chicken back to the pan. Simmer for an additional 5 minutes, or until the chicken is fully cooked and tender.

chicken breast in skillet covered in mushroom sauce

Step 5: Garnish and Serve

Finish with fresh parsley and serve immediately. This dish pairs well with mashed potatoes, rice, or crusty bread to soak up the sauce.

cream of mushroom chicken plated on white plate with napkin and spoon in the background

Make Ahead and Storage Instructions

Make Ahead

Season and dredge the chicken up to a day in advance. Store it in the refrigerator until ready to cook.

Storage

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Tanya’s Top Tips

  • Ensure the chicken is dry before seasoning to achieve a perfect sear. I use paper towels to pay the chicken dry before seasoning.
  • If your chicken breasts vary in thickness, use a meat mallet to even them out. You can also split the chicken breast in half. This prevents overcooking and ensures tender, juicy chicken.
  • Scrape up the browned bits after searing the chicken—this is where the magic of flavor happens.

I hope you love this Cream of Mushroom Chicken as much as we do. Looking for more stove-top chicken 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!

cream of mushroom chicken on plate from overhead
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Cream of Mushroom Chicken

This Cream of Mushroom Chicken recipe is a simple way to transform chicken breasts into a satisfying, comforting dish. It is covered in a rich, creamy mushroom sauce made from scratch and infused with the perfect blend of seasonings.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: entree
Cuisine: American
Keyword: cream of mushroom chicken
Servings: 4
Calories: 281kcal
Author: Tanya

Ingredients

  • 4 boneless and skinless chicken breast filets patted dry each filet should be even thickness or pound them to even thickness (about 4-6 ounces each)
  • 1 teaspoon kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • ⅓ cup flour
  • 2 Tablespoons olive oil
  • 2 Tablespoons unsalted butter
  • 8 oz baby portabella mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1 Tablespoon Dijon Mustard
  • ¼ teaspoon dried thyme
  • ½ cup heavy cream
  • 1 Tablespoon fresh parsley chopped (for garnish)

Instructions

  • Season the chicken with salt, paprika, and black pepper. Then dredge each chicken breast lightly in flour. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes on each side until golden brown. Remove from the pan and set aside.
  • In the same pan, melt the butter. Add the mushrooms and cook until they release moisture and turn golden, about 5-7 minutes. Add the garlic and sauté for another minute until fragrant.
  • Add the chicken broth, scraping up any browned bits. Stir in Dijon mustard and thyme. Let the sauce simmer for 3 minutes until slightly reduced.
  • Lower the heat and add the heavy cream. Stir and let the sauce thicken for 2-3 minutes. Add the chicken back to the pan and simmer for another 5 minutes until fully cooked.
  • Sprinkle fresh parsley over the top and serve.

Notes

For the best sear, ensure the chicken breasts are patted dry and evenly thick. This prevents uneven cooking and helps the chicken develop a golden crust when seared. You can use a meat mallet to pound them to an even thickness if needed.

Nutrition

Calories: 281kcal | Carbohydrates: 13g | Protein: 5g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 656mg | Potassium: 334mg | Fiber: 2g | Sugar: 3g | Vitamin A: 949IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

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15 Turkey Recipes for this Holiday Season

15 turkey recipes for the holiday season graphic

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

Finding a recipe for your holiday turkey can be a daunting task. Are you roasting? Frying? Air Frying? Smoking? While there isn't a wrong way to prepare your bird this holiday, I've compiled a list of the best Turkey recipes I know for you and your family to enjoy!

You don't have to be preparing a huge bird either, prepare a tasty turkey tenderloin meal for you and your spouse. Have a house full of crispy skin lovers? Try a spatchcocked turkey, every bit of skin gets golden and crispy while the meat is still tender and juicy.

I hope you find the perfect recipe for your holiday meals this year. If you tried one of these recipes I would love to hear how it turned out and what your guests thought. Share your story in the comments below!

15+ Turkey Recipes for this Holiday Season

Enjoy preparing your holiday turkey dinner stress-free with these wonderfully flavorful, tender, and juicy turkey recipes.

Photo Credit: www.myforkinglife.com

Roasted Air Fryer Turkey Breast (Bone-In or Boneless)

This Roasted Air Fryer Turkey Breast is juicy and moist and so easy to make. Use bone-in or boneless turkey breast to make this beautiful golden roasted turkey in less than an hour. 
Photo Credit: www.myforkinglife.com

Spatchcock Turkey Recipe

A spatchcocked turkey roasts in less than 2 hours and has wonderfully juicy meat and crispy skin. Level up your Thanksgiving game with a beautifully presented spatchcocked turkey.

Photo Credit: www.africanbites.com

Smoked Turkey

This smoked turkey makes the best holiday main course without taking up any oven space. It’s wet brined in a flavorful mixture of spices and seasonings and then slow-smoked to juicy perfection.

Photo Credit: www.myforkinglife.com

Instant Pot Turkey Breast (Bone-in or Boneless)

This Instant Pot Turkey Breast recipe is the perfect way to make turkey and gravy in the Instant Pot Pressure Cooker. Whether it’s bone-in or boneless, you can have a moist and delicious turkey breast in a fraction of the time.
Photo Credit: www.myforkinglife.com

Air Fryer Roasted Turkey Legs

These Air Fryer Turkey Legs are roasted in the Air Fryer and are nice and crisp on the outside while perfectly juicy on the inside. Take a trip to your favorite fair with this easy recipe. 
Photo Credit: www.myforkinglife.com

Smothered Turkey Wings

Made from scratch, these smothered turkey wings are a true Southern favorite. Seasoned and roasted turkey wings are baked in a rich homemade gravy for a hearty and comforting family meal.

Photo Credit: blackpeoplesrecipes.com

Smothered Turkey Necks Recipe

This Southern Smothered Turkey Necks Recipe is a soul food classic. Roasted, oven-baked neck bones and rice drizzled in gravy is a staple Sunday dinner meal.

Photo Credit: onedishkitchen.com

Turkey Cutlets with Gravy | 20 Minutes

Tender and juicy turkey cutlets with a flavorful gravy. This single serving turkey cutlets recipe is so easy and everything cooks in one pan!

Photo Credit: www.myforkinglife.com

Seasoned Air Fryer Turkey Wings

Whether you serve them as part of your Thanksgiving dinner, or as part of a weeknight main meal, these seasoned turkey wings are effortless to make in the air fryer. Ready to enjoy in thirty minutes using just a few basic ingredients.

Photo Credit: www.myforkinglife.com

Juicy Air Fryer Turkey Thighs

It’s so easy to cook these juicy turkey thighs in the air fryer! Beautifully seasoned with crispy skin and done in 30 minutes.

Photo Credit: www.myforkinglife.com

Sous Vide Turkey Breast

My Sous Vide Turkey Breast is cooked low and slow, and flavored with a spice blend of poultry seasoning, Cajun seasoning, and other spices. This simple method of cooking results in deliciously juicy and flavorful turkey breast every time.

Photo Credit: blackpeoplesrecipes.com

Slow Cooker Turkey

Slow cooker turkey helps your holiday be fuss-free. Whether you’re feeding a large family gathering or a paired down intimate dinner, sit back and let your appliance do the work. 
Photo Credit: www.myforkinglife.com

Oven Baked Turkey Tenderloin

My Oven Baked Turkey Tenderloin is a great recipe for using this lean cut of meat. First set the turkey aside to marinate in a blend of soy sauce, orange and lemon juice and zest, and spices, before baking in the oven until soft and tender.

Photo Credit: www.myforkinglife.com

Air Fryer Turkey Tenderloin

My Air Fryer Turkey Tenderloin is simple to prepare and quick to cook. Start by rubbing the tenderloins with olive oil, poultry seasoning, onion powder, salt and pepper, then leave the air fryer to do all the hard work.

Photo Credit: www.myforkinglife.com

Baked Turkey Thighs & Vegetables

When it comes to simple one-pot dishes you can’t beat my Oven Baked Turkey Thighs & Vegetables. The turkey thighs are coated with a blend of spices and placed over a selection of vegetables before being baked in the oven.

Slow Cooker Turkey Breast (with Gravy!)

How do I keep my turkey moist?

In whichever fashion you make your turkey this Thanksgiving, keeping it moist is probably the number one concern. Here are a few key ways to keep your turkey moist.
-Covering the turkey. Covering the turkey breast with foil while baking will help the turkey retain that moisture during the roasting process.
-Brining your turkey. While not necessary, it can be beneficial to soak your turkey in a brine for 2-24 hours.
-Resting your turkey. It's no surprise that your guests will be itching to get their favorite part of your turkey, being patient and allowing those juices to re-distribute throughout the turkey after roasting is really important. Cut it too early, and they'll leak out onto the pan.

What to put in a turkey to add flavor?

If traditional stuffing isn't your go-to, here are a few suggestions to help flavor your turkey from the inside out.

The options are truly endless. My suggestion would be to season the inside cavity of your turkey with salt and pepper at least, then find a combination of fruits and vegetables to provide flavor and moisture at the same time.

Popular options to add moisture to your turkey would include quartered onions, apples, lemons, and oranges. To add additional flavor you could add a bundle of fresh herbs and aromatics, garlic cloves, leeks, or even dried fruits.

How do you cook a turkey without it drying out?

Scared that your turkey is going to dry out? You're not alone, I'm sure. Here are a couple of tips to help keep your bird from drying out.
-Use a meat thermometer: While it may look beautiful and golden on the outside, it may be overdone on the inside. The best way to keep track of the inside of your turkey is to use a meat thermometer.
-Baste your turkey: Don't let those beautiful juices at the bottom of your pan go to waste while roasting. Pour them back over your turkey throughout the roasting process to keep the meat and skin moist.

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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.

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

I’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.