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Air Fryer Flautas Mexicanas – Crispy in Minutes!

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These Air Fryer Flautas Mexicanas are crispy and so flavorful! Traditionally fried in oil, flautas are rolled tortillas stuffed with chicken, beans, and cheese, then cooked until they're perfectly crunchy.

This version uses the air fryer to get them crispy with less oil, making them just as delicious but even easier to prepare. Serve them hot with fresh pico de gallo, guacamole, shredded lettuce, and crumbled cheese for a fantastic weeknight meal!

a metal basket lined with parchment paper that's filled with air fryer flautas mexicanas and topped with pico de gallo, guacamole, and Cacique cheese. there are bowls of guacamole and fresh pico de gallo in the background.

Flautas mexicanas are a street food and dish that are made throughout Mexico. The name "flauta," meaning flute, comes from their long, thin shape (my love for them must come from my nine years of playing the flute as a child)! They're similar to taquitos, but typically larger and are made with flour or corn tortillas depending on the region.

We make air fryer flautas mexicanas a few times a month, usually for our Taco Tuesday night (it's tied with walking taco casserole). They're never served without sweet corn cake and some nachos loaded with veggies).

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Ingredients

These are all of the ingredients you'll need to make each component for Air Fryer Flautas Mexicanas. Scroll a bit further down for a shopping list that's organized by type of ingredient.

Chicken Filling

  • 3 boneless, skinless chicken breasts
  • 2 (7 ounce) cans chipotle peppers in adobo
  • 2 jalapeños, deseeded
  • 2 tablespoons crushed pineapple
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • ¼ cup chicken broth

Glaze

  • ½ cup honey
  • ½ jalapeño, finely chopped

Pico de Gallo

  • 3 tomatoes, quartered
  • 3 garlic cloves, minced
  • Juice of 2 limes
  • ½ white onion, halved
  • ½ bunch fresh cilantro
  • 1 teaspoon salt

Guacamole

  • 2 avocados
  • A few tablespoons of pico de gallo

For Serving

  • 10-12 corn tortillas
  • 1 (16 ounce) can refried beans
  • 2 cups mozzarella cheese, shredded
  • Queso fresco cheese (for topping)
  • 2 limes, cut into wedges
  • 1 head iceberg lettuce, shredded (you may not need the entire head of lettuce)
a white bowl filled with fresh pico de gallo

Equipment Needed

It's important to prep all of your ingredients before starting any recipe, and having your equipment ready to go is really helpful, too. Here's everything you'll need:

  • Slow cooker
  • Parchment paper
  • Baking sheet
  • Two forks for shredding the chicken
  • Oven/broiler
  • Microwave
  • Paper towels
  • Air fryer
  • Food processor (you can also finely chop the ingredients)
  • Mixing bowls
  • Cutting board
  • Sharp knife
  • Pastry brush or spray bottle
  • Tongs

Shopping List

Here's the same list as above but we've organized it into different categories to make shopping for ingredients as easy as possible:

Produce

  • 2 jalapeños
  • 5 garlic cloves
  • 3 tomatoes
  • ½ white onion
  • ½ bunch fresh cilantro
  • 2 avocados
  • 1 head iceberg lettuce
  • 4 limes

Pantry

  • 2 (7 ounce) cans chipotle peppers in adobo
  • 2 tablespoons crushed pineapple
  • ¼ cup chicken broth
  • ½ cup honey
  • 1 (16 ounce) can refried beans
  • 10-12 corn tortillas

Meat

  • 3 boneless, skinless chicken breasts

Dairy

  • 2 cups mozzarella cheese, shredded
  • Queso fresco cheese (for topping)

Seasonings

  • 3 teaspoons salt (2 teaspoons for the chicken, 1 teaspoon for the pico de gallo)
a bowl of fresh guacamole on a black towel

Step-by-Step Instructions

  1. Cook the chicken: Place the chicken breasts, chipotle peppers, jalapeños, crushed pineapple, garlic, salt, and chicken broth in a slow cooker. Cover and cook on low for 3-4 hours, or until the chicken is tender and fully cooked. Remove the chicken from the broth and place it on a parchment-lined baking sheet. Shred the chicken with two forks. Toss the shredded chicken with the honey and chopped jalapeño. Broil on low for 5-6 minutes, just until the honey glaze thickens and the chicken turns golden.
  2. Assemble the flautas mexicanas: Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds. Keep them covered as you assemble them so they stay soft. Working one at a time, spread a thin layer of refried beans down the center of each tortilla. Add about 2 tablespoons of chicken and 1 tablespoon of shredded mozzarella cheese. Roll them tightly into cylinders ("flutes"), placing them seam-side down.
  3. Air fry: Preheat your air fryer to 380°F. Lightly brush or spray the flautas with olive oil. Place them in a single layer in the air fryer basket, leaving space between each one. Air fry for 8-10 minutes, or until they're golden brown and crispy. (Cook in batches if needed.)
  4. Make the pico de gallo: Add the tomatoes, garlic, onion, lime juice, cilantro, and salt to a food processor. Pulse 6-8 times just until it's chunky (do not over-process).
  5. Make the guacamole: Mash the avocados in a bowl. Stir in a few spoonfuls of pico de gallo, plus a pinch of salt and a squeeze of lime.
  6. Serve: Top the crispy air fryer flautas with lettuce, queso fresco, and a squeeze of lime. Serve with pico de gallo and guacamole on the side.
a metal basket lined with parchment paper that's filled with air fryer flautas mexicanas and topped with fresh sliced jalapenos. there are bowls of halved avocados and fresh pico de gallo in the background.

Tips

  • Warm tortillas first: Corn tortillas are more likely to crack and split when they're cold. Always warm them in a damp paper towel in the microwave or place them briefly in a hot, dry skillet before rolling. Keep them wrapped in a clean towel as you work to prevent them from drying out.
  • Don't overfill: Use just a few tablespoons of filling per tortilla. Too much chicken or beans will cause the flautas to split open in the air fryer.
  • Roll them tightly: Roll the tortillas into snug cylinders and place them seam-side down so they hold their shape while cooking.
  • Don't skip the oil: A light coating of olive oil or spray is what makes the air fryer flautas taste just like they were fried.
  • Work in batches: Avoid crowding the air fryer basket (this is true for most air fryer recipes). Space them just far enough apart so air can circulate around each one.
  • Serve immediately: Flautas Mexicanas taste best fresh out of the air fryer while they're hot and crispy.

Storage & Make-Ahead

Flautas are perfect for making ahead of time then cooking only how many you'll need. They're perfect for parties since all the prep (even assembly) can be done up to a day in advance!

  • Refrigerator: Store leftover flautas in an airtight container in the refrigerator for up to 3 days. To get them crispy again, reheat them in the air fryer at 350°F for 4-5 minutes.
  • Freezing: Flautas Mexicanas freeze beautifully! You can freeze them either before or after air frying. Place them on a baking sheet in a single layer and freeze until they're solid, then transfer them to a freezer bag or airtight container (freezing them on a sheet pan first will prevent them from sticking together). They'll keep for up to 2 months.
  • Reheating from frozen: No need to thaw! Place the frozen flautas straight into the air fryer (brushed with oil) at 350°F for 8-10 minutes until they're heated through and crispy.
  • Make-ahead: You can assemble the flautas up to one day before air frying. Store them seam-side down on a parchment-lined baking sheet, cover them tightly with plastic wrap, and refrigerate. Air fry them just before serving.
a metal basket lined with parchment paper that's filled with air fryer flautas mexicanas and topped with fresh sliced jalapenos. there are bowls of halved avocados and fresh pico de gallo in the background.

Frequently Asked Questions

Are flautas and taquitos the same thing?

They're very similar! Flautas are typically made with larger tortillas (often flour or corn) and rolled into longer, flute-like shapes, while taquitos are usually smaller and are always made with corn tortillas.

Can I make these flautas with flour tortillas instead of corn?

Corn tortillas are more traditional, but flour tortillas work well and are easier to roll without splitting.

Do I need to use a toothpick to keep them from unrolling?

Not if you warm your tortillas first and roll them tightly seam-side down. You can use toothpicks, but don't forget to remove them before serving.

Can I bake these instead of air frying?

We often bake them if we already have something in the oven! Just place them on a parchment-lined baking sheet, spray or brush them lightly with oil, and bake at 400°F for 18-20 minutes, flipping them halfway through, until they're golden and crispy.

How do I keep my corn tortillas from cracking when rolling?

Warm them in the microwave between damp paper towels for 30 seconds, or heat them briefly in a dry, hot skillet. Begin assembling them immediately, keeping the tortillas you're not using covered with a clean towel.

What toppings go best with flautas Mexicanas?

Shredded lettuce, crumbled queso fresco or cotija, salsa, pico de gallo, guacamole, and Mexican crema or sour cream are all classic (and delicious!) choices.

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Pairings

These are the dishes we like to serve with these air fryer flautas Mexicanas:

a metal basket lined with parchment paper that's filled with air fryer flautas mexicanas and topped with pico de gallo, guacamole, and Cacique cheese. there are bowls of guacamole and fresh pico de gallo in the background.

Air Fryer Flautas Mexicanas

Yield: 10-12 flautas
Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes

This air fryer chicken flautas recipe has a bit of heat from the jalapeño but the honey glaze balances the heat nicely. If you're short on time, rostisserie chicken makes a great substitute.

Ingredients

Chicken Filling

  • 3 boneless, skinless chicken breasts
  • 2 (7 ounce) cans chipotle peppers in adobo
  • 2 jalapeños, deseeded
  • 2 tablespoons crushed pineapple
  • 2 garlic cloves, minced
  • 2 teaspoons salt
  • ¼ cup chicken broth

Glaze

  • ½ cup honey
  • ½ jalapeño, finely chopped

Pico de Gallo

  • 3 tomatoes, quartered
  • 3 garlic cloves, minced
  • Juice of 2 limes
  • ½ white onion, halved
  • ½ bunch fresh cilantro
  • 1 teaspoon salt

Guacamole

  • 2 avocados
  • A few tablespoons of pico de gallo

For Serving

  • 10-12 corn tortillas
  • 1 (16 ounce) can refried beans
  • 2 cups mozzarella cheese, shredded
  • Queso fresco cheese (for topping)
  • 2 limes, cut into wedges
  • 1 head iceberg lettuce, shredded (you may not need the entire head of lettuce)

Instructions

  1. Place the chicken breasts, chipotle peppers, jalapeños, crushed pineapple, garlic, salt, and chicken broth in a slow cooker. Cover and cook on low for 3-4 hours, or until the chicken is tender and fully cooked.
  2. Remove the chicken from the broth and place it on a parchment-lined baking sheet. Shred the chicken with two forks. Toss the shredded chicken with the honey and chopped jalapeño. Broil on low for 5-6 minutes, just until the honey glaze thickens and the chicken turns golden.
  3. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds (keep them covered as you assemble them so they stay soft and pliable). Spread a thin layer of refried beans down the center of each tortilla. Add about 2 tablespoons of chicken and 1 tablespoon of shredded mozzarella cheese. Roll them tightly and place them seam-side down, then lightly brush or spray them with olive oil.
  4. Preheat your air fryer to 380°F. Place them in a single layer in the air fryer basket, leaving space between each one. Air fry for 8-10 minutes, or until they're golden brown and crispy. (Cook in batches if needed.)
  5. Meanwhile, add the tomatoes, garlic, onion, lime juice, cilantro, and salt to a food processor. Pulse 6-8 times just until it's chunky (do not over-process).
  6. Mash the avocados in a bowl. Stir in a few spoonfuls of pico de gallo, plus a pinch of salt and a squeeze of lime.
  7. Top the crispy air fryer flautas with lettuce, queso fresco, and a squeeze of lime. Serve with pico de gallo and guacamole on the side.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 50mgSodium: 895mgCarbohydrates: 37gFiber: 6gSugar: 17gProtein: 20g

This data was provided and calculated by Nutritionix.

© Aubrey Cornelius
Cuisine: Mexican / Category: Air Fryer Recipes
Air Fryer Flautas Mexicanas – Crispy in Minutes!

Air Fryer Grilled Cheese (2 Ways)

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This effortless recipe yields the perfect air fryer grilled cheese. Crispy, melty, and delicious with a garlicky twist - it's the ultimate comfort food!

Making a grilled cheese sandwich is easy and quick. Despite that, you have to take out a skillet, preheat it, watch the sandwich as it cooks to prevent burning, wash the skillet, and sometimes that is more effort than you're willing to put in. The solution? Air fryer grilled cheese. With an air fryer, you assemble, air fry, flip once, air fry again and eat. Best of all, if you line the basket with foil, there is almost no cleanup. I call that a win!

This recipe does take the air fryer grilled cheese up a few notches with garlic butter. However, you can make it in advance and melt it in the microwave when you want a grilled cheese (it stores well in the fridge) or use plain unsalted butter.

Air Fryer Grilled Cheese

Why You'll Love Air Fryer Grilled Cheese

  • Crispy bread - Thanks to the air fryer, the bread on this sandwich comes out perfectly crisp and golden brown every time. Have you ever made a grilled cheese on the stovetop only to be left with a soggy, oily mess? You won't have that problem with this recipe.
  • Melty cheese - The cheese inside the sandwich melts perfectly, creating a gooey and satisfying texture.
  • Quick and easy - This recipe comes together in just minutes, making it an excellent choice for a quick lunch or late-night snack.
  • Garlic butter - Although optional, it is highly recommended. The butter adds a bold garlicky flavor and aroma that immediately elevates grilled cheese.
  • Endlessly customizable - You can switch up the bread, cheese, and add-ins to create a grilled cheese that suits your taste buds.

Air Fryer Grilled Cheese Ingredients

To make air fryer grilled cheese, you'll need the following:

  • Bread: Any bread will work, but white sandwich bread is the most popular choice. You can also try whole wheat or sourdough bread.
  • Cheese: American cheese is hands down the best cheese for grilled cheese due to its superior melting ability, gooey texture, and mild flavor, so that's what this recipe calls for. However, choose any cheese that you prefer or a combination.
  • Butter: Butter adds flavor to grilled cheese and helps the bread crisp. Mayonnaise works too if you're making an easy air fryer grilled cheese sandwich.
  • Garlic: Garlic infuses the butter with flavor, making air fryer grilled cheese all the more delicious. Although suggested, it is optional.

A complete ingredients list with amounts is in the recipe card below!

How to Make Air Fryer Grilled Cheese

  1. Make the garlic butter: Melt the butter in a saucepan, add garlic, cook until softened, then strain but reserve the solids. Afterward, let the butter come to room temperature, then chill so it solidifies slightly.
  2. Preheat the air fryer: Set your air fryer to 370 degrees Fahrenheit.
  3. Butter the bread: Spread both sides of each slice of bread with butter.
  4. Assemble the sandwich: Layer cheese and some reserved garlic on one piece of bread and top with a second slice of bread.
  5. Air fry the sandwich: Place the sandwich in the air fryer basket for 4 minutes, flip, and cook for 3 more minutes.
  6. Serve and enjoy: Remove the sandwich from the air fryer and eat!

For an even easier Air Fryer Grilled Cheese, you just need three ingredients: bread, butter (or mayo), and cheese.

  • Spread the butter or mayo onto the outside of each slice of bread.
  • Add cheese slices.
  • Place in the air fryer basket.
  • Cook for 3 to 4 minutes and flip, then cook for another 2 to 3 minutes, until both sides are golden brown.
Air Fryer With Grilled Cheese Sandwich

Variations, Substitutions, and Cooking Tips

Line the air fryer basket with foil - It makes for easy cleanup. Alternatively, lightly spray the basket with nonstick cooking spray to prevent sticking. Bread is unlikely to stick, but any cheese that escapes might.

Experiment with cheese - If you dislike American cheese, use cheddar, Swiss, gouda, gruyere, or a combination. You can even make your own Velveeta cheese with this easy recipe.

Easy Smoked Grilled Cheese - Add a few drops of liquid smoke to the butter or mayo before spreading on the bread.

Add extra ingredients - Add bacon, tomato, avocado, arugula, mushrooms, sprouts, basil, chili flakes, or pickled jalapenos. You can even try sliced apples, depending on the cheese you select.

Coat the exterior with mayonnaise - Some appreciate the tangy flavor.

What to Serve with Air Fryer Grilled Cheese

The sandwich is delicious alone. However, to make it a meal, go classic with a hot bowl of tomato soup. You also can't go wrong with a light side such as salad. Another way to go if you're a big fan of crispy food is fries, tater tots, or onion rings.

Make Ahead

Air fryer grilled cheese is best made fresh, so making it ahead of time is neither suggested nor necessary. That said, you can make the butter ahead of time. Once ready, let it cool to room temperature and store it in an airtight container in the refrigerator. The longer it sits, the better. Just sit it out to thaw before use so the butter is spreadable.

Storage and Freezer Tips

Air fryer grilled cheese is best served fresh and hot. However, if you have leftovers, store them in an airtight container and refrigerate the sandwich for up to 2 days.

How to Reheat

To reheat, place the sandwich in the air fryer at 350°F for 3-4 minutes or until heated. Do not freeze air fryer grilled cheese.

Air Fryer Grilled Cheese (2 Ways)

Air Fryer Grilled Cheese

Yield: 1
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

This effortless recipe yields the perfect air fryer grilled cheese. Crispy, melty, and delicious with a garlicky twist - it's the ultimate comfort food!

Ingredients

  • 1 tablespoons butter
  • 4 garlic cloves, crushed and minced
  • ¼ teaspoon sea salt
  • 2 slices sandwich bread
  • 1 tablespoon butter
  • 2-3 slices American cheese

Instructions

Easy Air Fryer Grilled Cheese Sandwich Way

  1. Preheat the air fryer to 370 degrees Fahrenheit.
  2. Spread butter or mayonnaise onto the outside of sandwich bread.
  3. Add the American cheese or favorite cheese, and place in the air fryer for 3-4 minutes, flip, and cook for another 2-3 minutes.

Fancy Air Fryer Grilled Cheese Sandwich Way

  1. Melt the butter in a small saucepan over medium heat.
  2. Toss in the minced garlic once the butter melts and the foam subsides (about 3 minutes). Cook for 3 more minutes or until the garlic is softened and fragrant. You will also notice that the butter is a nice golden color.
  3. Remove the garlic butter from the heat and strain into a heat-safe bowl but reserve the garlic pieces. Stir the salt into the butter.
  4. Leave to cool until room temperature, then transfer the butter to the refrigerator for 5 minutes or until it solidifies but is still spreadable.
  5. Preheat the air fryer to 370 degrees Fahrenheit.
  6. Meanwhile, spread both sides of each slice of bread with butter. You will need about 2 tablespoons of garlic butter.
  7. Add a slice of cheese to one slice of bread, followed by a few garlic pieces, then add the remaining cheese and the second slice of bread.
  8. Place into the air fryer basket. Air fry for 4 minutes.
  9. Flip the sandwich and air fry for 2-3 more minutes or until browned to your liking.
  10. Cut in half and enjoy.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 574Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 108mgSodium: 1803mgCarbohydrates: 40gFiber: 2gSugar: 7gProtein: 17g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Lunch and Snacks
Air Fryer Grilled Cheese (2 Ways)

Try These Air Fryer Recipes Next!

Air Fryer Zucchini

by Leave a Comment

Whether you need a healthy side dish or looking to up your snack game, air fryer zucchini is perfect. This recipe keeps it simple: no batter, egg, floury dredge, or breadcrumbs. Instead, it uses oil, a few seasonings, and parmesan cheese.

Freshly grated parmesan creates a light, crisp coating on the zucchini comparable to frico, a popular Italian snack made with melted cheese. You get the salty nuttiness of the cheese in each bite, followed by the mild sweetness of zucchini, and the seasonings come through nicely. Moreover, everything is warm, making each bite a real treat.

Air Fryer Zucchini

Why You'll Love Air Fryer Zucchini 

  • Diet-friendly - Air fryer zucchini are gluten-free, egg-free, vegetarian, and easy to adapt to other dietary restrictions.
  • Effortless - Slice, grate, dredge, and air fry. That's what's so appealing about air fryer recipes. They require minimal prep and cook fast!
  • Nutritious - Zucchini is rich in vitamins A, C, and K. Additionally, it is a good source of potassium and manganese. The fact that the zucchini is air fried instead of deep-fried is also a plus. 
  • Affordable - No pricey ingredients are required. The only thing you may want to splurge on is parmesan cheese. However, a $6 domestic wedge will do just fine. 

Air Fryer Zucchini Ingredients Notes

  • Zucchini: Choose a mild, sweet variety with minimal seeds for the best result. Round is also an option but not best for air frying since larger slices occupy a lot of space in the air fryer, meaning you will have to cook the zucchini in more batches. 
  • Salt: It isn't just for seasoning in this recipe. Salt is essential in air fryer zucchini because it helps pull out moisture to promote crispness. 
  • Parmesan cheese: Parmesan cheese brings a salty, nutty flavor to each slice and contributes to texture. It forms a light, crispy layer around the zucchini once melted. 

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How To Make Air Fryer Zucchini

You can make air fryer zucchini in less than 10 minutes! To make it:

  1. Cut: Trim the ends of each zucchini and cut into ¼-inch thick slices. A quarter of an inch is thin enough to achieve a satisfying crispness but thick enough so each piece has that barely soft center. 
  2. Toss in oil and salt: The oil will promote browning and help the coating stick, while the salt seasons and helps pull moisture from each slice to encourage texture. 
  3. Coat with cheese and seasonings: First, combine cheese and the remaining seasonings in a bowl, then dredge both sides of each slice. Be sure to press each piece into the cheese mixture to coat evenly. 
  4. Air fry: The zucchini takes 3-4 minutes to cook. It's important to arrange them in the air fryer basket in a single layer so they cook evenly. Once ready, enjoy them while they are hot!
Zucchini in the Air Fryer

Variations, Substitutions, and Cooking Tips

Don't overcook the zucchini - Instead, aim for zucchini with some bite. Overcooking will make it mushy.

Make it vegan - You can easily replace the parmesan cheese with nutritional yeast. It tastes similar and will create a nice crispy coating!

Mix up the seasonings - The salt is essential, but other than that, experiment! Parsley or marjoram can replace the oregano; you can use white pepper instead of black, and other ingredients like lemon zest can change up the flavor of the zucchini. 

Use pecorino instead - Pecorino crisps up like parmesan but has a brighter tangier taste. Since zucchini is a blank slate, there's room for a bolder cheese.

What To Serve with Air Fryer Zucchini

Your favorite protein - Air fryer zucchini will be great alongside your favorite protein. Use it to complete the plate. Chicken, fish, beef, tempeh, or tofu, the choice is yours.

Dip - A quick marinara dip would be delicious, as would something creamy and rich.

Fried feta - If you're feeling indulgent, try fried feta. Frying creates incredible texture on the exterior of a feta block but makes it soft enough to spread on air fryer zucchini. As a plus, this pairing means double the cheesy goodness!

Make Ahead

I do not recommend making air fryer zucchini in advance. It will not retain crispness for very long. The recipe is also so quick and easy that there's no reason to. Zucchini is generally best eaten when hot.

Storage and Freezer Tips

Again, air fryer zucchini is best eaten straight out of the fryer. However, if you have leftovers, store them in an airtight container and refrigerate them. They will only keep for 2-3 days. 

How To Reheat 

Reheat air fryer zucchini as you cooked them; in the air fryer! A minute or two at 400 degrees will return them to their original state if they weren't overcooked initially.

Air Fryer Zucchini

Air Fryer Zucchini

Yield: 3 Servings
Prep Time: 5 minutes
Cook Time: 4 minutes
Total Time: 4 minutes

Crispy, delicious air fryer zucchini in minutes! The healthy side dish is perfect for busy weeknights and doubles as a nutritious snack. 

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for the air fryer basket
  • 2 medium zucchinis, cut into ¼-inch thick rounds
  • ¼ teaspoon fine sea salt
  • 1 cup freshly grated parmesan cheese
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon dried oregano

Instructions

  1. Preheat the air fryer to 400 degrees Fahrenheit and lightly brush the air fryer basket with a bit of oil. 
  2. Transfer the zucchini to a bowl with 2 tablespoons of olive oil and salt. Toss to coat. 
  3. Combine the parmesan cheese, onion powder, garlic powder, black pepper, and oregano in a bowl. 
  4. Dredge both sides of each zucchini slice and transfer to a plate.
  5. Arrange the dredged zucchini slices in a single layer at the bottom of the air fryer basket. Depending on the size of your air fryer, you may have to fry in batches. 
  6. Air fry for 3-5 minutes or until golden brown. 
  7. Remove the zucchini from the air fryer. Serve immediately.
© Monique McArthur
Cuisine: American / Category: Appetizers
Air Fryer Zucchini

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Air Fryer Frozen Potstickers & Dumplings

by Leave a Comment

Pot sticker, potstickers, Chinese dumplings, gyoza, wontons, dumplings...no matter what you call these flavorful bite-sized culinary gems, you'll never go back to preparing them any other way once you make these Air Fryer Potstickers!

Air Fryer Frozen Potstickers & Dumplings

Difference Between Dumpling, Potstickers, Wontons & Gyoza

Potstickers, wontons, gyoza and even dim sum style shumai are all types of dumplings where the main differences are origin, size and cooking method. Chinese dumpling is another common term used which refers to the origin the dumpling, not the type of dumpling. There are also many different types of dumplings not specific to Asian cultures (Instant Pot Chicken & Dumplings, anyone?); potstickers, wontons and gyoza just happen to be specific to Asian cuisine.

Dumplings are most commonly filled with pork, shrimp, seafood, vegetables or a combination.

Can you put frozen potstickers in an air fryer?

Yes, you can put frozen potstickers directly from the freezer into your air fryer. There's no need to thaw them first, making them a great way to enjoy a meal or appetizer quickly!

Any popular frozen dumpling brand will work including Ling Ling, Tai Pei, Pagoda, P.F. Chang's, Ajinomoto, and bibigo.

Air Fryer Pot Stickers & Dumplings

How to Make Air Fryer Frozen Potstickers

An air fryer is easily the best way to reheat frozen dumplings!

  1. Preheat Air Fryer: Preheat your air fryer to 380 degrees or skip this step and add a few minutes cook time.
  2. Spray with Oil and Line Up: Spray with cooking spray and placed the place the frozen potstickers in a single layer in the air fryer basket
  3. Bake in Air Fryer: Air Fry for 6 minutes. Flip each dumpling over and set the timer for another 2-6 minutes until crispy and lightly browned on the outside and heated through.

Of course, it's also easy to fry them in a hot skillet, but I like being able to set my timer and basically walk away.

How long do you cook air fryer potstickers?

8-10 minutes is a great guideline for cooking frozen air fryer dumplings. However, cooking times will vary based on the size and thickness of your potstickers or dumplings and how hot your air fryer cooks, since they vary. I always cook mine for 6 minutes to start, then I flip them and check them every minute or so. Once they're golden brown on the outside and the filling is cooked through, they're ready to be enjoyed!

Note that you can skip preheating your air fryer and add a couple of minutes to the cooking time.

Tips for Making the Best Air Fryer Frozen Dumplings

  • Coat with Oil: The most important thing is to use a generous amount of oil. You don't want your potstickers or frozen dumplings to turn out greasy, yet if you don't use enough oil the outside will be dry once the inside is cooked through. Spray them well on all sides with cooking spray, then brush with oil when you turn them halfway through the cooking time.
  • Air Fry from Frozen: No need to thaw them first! They turn out perfect from frozen so save yourself that step.
  • Flip for Best All Around Crispiness: Make sure to flip air fryer potstickers to get them crispy on all sides. You can skip this step but they might not get as crispy (some people prefer them that way).
  • Don't Stack the Dumplings: The dumplings won't cook evenly and may stick together if not cooked in single layer with spacing.
  • Adjust time: Potstickers, wontons, and gyoza come in different sizes and individual air fryer cook times vary. Start with the suggested time and add or reduce time as needed. Cook in 1 minute increments, if adding time.
  • Liners: Use air fryer parchment sheet liners or reusable air fryer silicone liner mats. The holes allow for hot air to circulate and cook the food evenly.
Easy Air Fryer Frozen Dumplings & Potstickers

Air Fryer Potstickers Dipping Sauces

Potstickers made in the air fryer benefit greatly from having a dipping sauce to serve them with. Most frozen dumplings and potstickers you buy will have a sauce included, but if you're like me, you'll run out of the sauce long before the potstickers. Here are some ideas for sauces you can keep on hand, including a quick recipe for a potsticker dipping sauce:

  • Hoisin sauce - Go easy on this one as it's very sweet, but it's so delicious!
  • Duck sauce - Same as the above. It's sweet but tastes great with potstickers and other types of Asian dumplings.
  • Soy Ginger Sauce - Mix about ¼ cup of soy sauce with a couple of teaspoons freshly minced ginger. Allow it to sit at room temperature while you're cooking your air fryer potstickers, then add a tiny amount of sesame oil to taste.
  • Hot Chili Oil - This one is for the spice lovers out there! Depending on the heat level of the sauce, you might want to go easy and just dip the tip. I love this sauce in combination with any of the others, too.
  • Soy Dipping Sauce - This will come closest to what typically comes inside a bag of frozen potstickers. Mix ¼ cup of soy sauce with ½ teaspoon of rice vinegar, ¼ teaspoon sesame oil, and a teaspoon or so of sugar (start with a teaspoon and add a tiny bit more if you prefer it sweeter). You can also add some crushed red pepper for a little heat, and some chopped scallions or sesame seeds if you've got some on hand.

You might also like these Air Fryer Brats, Air Fryer Pigs in a Blanket, Air Fryer Zucchini or Air Fryer Tater Tots!

Easy Air Fryer Frozen Dumplings & Potstickers

Air Fryer Frozen Dumplings and Potstickers

Yield: 12 potstickers
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes

Pot sticker, potstickers, Chinese dumplings, gyoza, wontons, dumplings...no matter what you call these flavorful bite-sized culinary gems, you'll never go back to preparing them any other way once you make them in your air fryer!

Ingredients

  • 12-15 frozen dumplings (more or less depending on the size of your air fryer basket)
  • cooking spray
  • olive oil, for brushing halfway through (optional and only if necessary)

Instructions

  1. Preheat your air fryer to 380°F.
  2. Carefully place the frozen potstickers or dumplings into the basket of the air fryer, taking care to make sure they're in one layer. Spray them well with cooking spray on all sides (make sure they're completely coated).
  3. Close the air fryer and set the timer to air fry for 6 minutes. Check the dumplings and lightly brush them with additional oil (either olive oil or give them another coating of cooking spray). Flip each dumpling over and set the timer for another 2-6 minutes until crispy on the outside.
  4. Check them to see if they're lightly browned on all sides and cooked completely through. Add another minute at a time until they're done to your liking.
  5. Remove from the air fryer and serve them immediately with the dipping sauce of your choice.

Notes

See the post for dipping sauce ideas!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 307Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 4mgSodium: 1016mgCarbohydrates: 47gFiber: 1gSugar: 2gProtein: 7g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Asian / Category: Appetizers
Air Fryer Frozen Potstickers & Dumplings

Air Fryer Brats (Crispy & Juicy in 17 Minutes!)

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Air fryer brats are the ultimate combination of convenience and flavor - crispy on the outside, juicy on the inside, and ready in under 20 minutes. If you're looking for an easy weeknight dinner, this foolproof method delivers perfectly cooked bratwurst with minimal cleanup. From classic beer brats to pre-cooked or even frozen, we'll will show you exactly how to make bratwursts in the air fryer that rival any backyard cookout.

A closeup of an air fryer brat on a bun with sauerkraut and a drizzle of whole grain mustard. The brat is sitting on a wood cutting board.

I'm a brat snob. I grew up in Wisconsin and have been eating beer brats topped with mustard and sauerkraut since I was two years old. The summer our house was under renovation, I made a quick brat for lunch every day because our grill was the only working appliance. It wasn't easy to get me to try making brats in the air fryer versus the grill, but once I did, I was hooked.

Why You'll Love This Air Fryer Brats Recipe

  • Quick and Easy: From fridge to table in under 20 minutes, with no preheating the grill or dealing with charcoal required!
  • Juicy and Crispy: Brats cooked in the air fryer are juicy while still giving them that crisp, golden-brown outside that's so crucial to their amazing flavor.
  • It's Perfect Year-Round: Even when it's storming outside (I'm looking at you, Wisconsin summers), you can enjoy a good bratwurst and kraut without stepping outside. And maybe even a beer.
  • Minimal Cleanup: You do still have to clean the basket (yes, you should do this every time). But I'd personally rather give my air fryer basket a quick clean than scrub those grill grates. And some baskets are dishwasher safe, so just pop the basket in the dishwasher and you're done!
  • Versatile: Works for fresh, frozen, or pre-cooked brats! I recommend simmering your uncooked brats in a little beer and sliced onions before air frying (say, for roughly 30 minutes), but I won't get into that debate. All I can say is that's how my mom's always done it, and her mom before her, and even if I'm in my 50's now, it's the way I'll always do it, too!
  • It's Great for Meal Prep: You can make a batch and enjoy brats all week, sliced into salads, served with kraut, or pop one on a toasted bun for a quick lunch.

Air Fryer Brats Ingredients

  • Brats
  • Optional: Buns, sauerkraut, and a good mustard

That's right, you only need one ingredient for air fryer brats! It's especially great if you're low-carb or keto since you can top brats with almost anything, just skip the bun. You can even cut the brats into bite-sized pieces and serve on toothpicks as an appetizer. Serving them on a bed of sauerkraut with a good mustard for dipping is optional but highly recommended.

As to which brat brands are the best, Johnsonville, Boar's Head, or a local butcher are the best. If you happen to live near a German deli I highly recommend checking out what they have to offer (I'm loyal to Johnsonville but you can't beat freshly made at a deli).

Two brats that have just been cooked in an air fryer are sitting on a wooden cutting board that's on a rustic wooden table. They're topped with sauerkraut and whole grain mustard.

How to Cook Air Fryer Brats

Instructions for Fresh, Uncooked Brats

This oven air fryer brats recipe is for uncooked, fresh brats. See below for air fryer instructions for making air fryer frozen and pre-cooked brats.

  1. Bring the brats to room temperature for 30 minutes (optional).
  2. Preheat air fryer to 350°F. This should only take a few minutes.
  3. Place the brats in the air fryer basket in a single layer. Ideally, you want the brats to have a bit of space around each one. You can cook as many brats at one time as you want as long as they fit in one layer.
  4. Set the timer on your air fryer for 12-15 minutes, flipping them once halfway through the cooking time. Air Fryer bratwurst sausage should be cooked to an internal temperature of 152°F-160°F. If your brats aren't quite there yet, add another minute or two to the cooking time.
  5. Carefully remove the brats from the air fryer. Place each brat on a bun and add your desired toppings.

Instructions for Frozen Brats

You can! You'll just need a few extra minutes of cooking time. Frozen brats should be cooked at 350 degrees for 9 minutes, then flipped and cooked for an additional 8-9 minutes. Place them in the air fryer basket in a single layer and check them towards the end of time as smaller brats cook more quickly and air fryer cooking times vary.

Instructions for Pre-Cooked Brats

Pre-cooked brats in an air fryer should be cooked at 360 degrees for 7 minutes, then flipped and cooked for an additional 6-7 minutes. Place them in the air fryer basket in a single layer and check them towards the end of time.

Two brats that have just been cooked in an air fryer are sitting on a wooden cutting board that's on a rustic wooden table. They're topped with sauerkraut and whole grain mustard. Next to the brats are potato chips, a dish of mustard, a dish of baked beans, and a plate of plain brats ready for a bun.

Air Fryer Brat Tips

  • Make sure your air fryer is clean as well as your drip pan. Brats have a high fat content and there will be a lot of drippings. Your air fryer could smoke if you don't start from a clean slate...er...drip pan. You can also poke some holes in some aluminum foil or parchment paper and line your air fryer basket.
  • Make sure the brats are in one layer so they cook evenly. If possible, leave a little space between each one.
  • Flip the brats halfway through the cooking time so they cook and brown evenly.
  • Room temperature brats will cook faster and more evenly. It's not a required step but something to consider if you have the time.
  • For less mess, use air fryer disposable liners that have holes so air can circulate. Another option is to place aluminum foil in the air fryer, ensuring the edges are folded upward to trap any drips or juices. Just remember that while it's less mess, it's also less air circulating around the brats which is important so they get extra browned and juicy. It's a trade-off, I know!
Raw bratwursts sliced open and stuffed with cheddar cheese, chopped onions, bell peppers, jalapeños, and other colorful vegetables, arranged on a dark baking sheet before being wrapped in bacon and cooked.

Stuffed Air Fryer Brats (Wrapped in Bacon)

If you want to up your air fryer brat game, try stuffing your brats and wrapping them in bacon before tossing them in the air fryer! It's a fun twist that looks impressive, tastes amazing, and takes just a few extra minutes to prep.

Ingredients You Can Use

There's no wrong way to stuff a brat, but here are some of our favorite fillings:

  • Cheese: Cheddar, pepper jack, mozzarella, or cream cheese
  • Veggies: Finely chopped onions, red or green bell peppers, jalapeños, green onions
  • Flavor Boosters: Pickled jalapeños, sauerkraut, cooked mushrooms, pineapple tidbits, or roasted garlic

How to Prep Stuffed Brats

  1. Slice the brats: Using a sharp knife, slice each brat lengthwise about ¾ of the way through. Don't cut all the way through, you're just creating a pocket.
  2. Open them up slightly and press gently to create space for filling.
  3. Add cheese: Tuck a strip or tiny cubes of cheese right in the center of each brat.
  4. Top with goodies: Sprinkle your chopped veggies or extras over the cheese. Don't overfill it or the toppings will ooze out while they're cooking.
  5. Wrap with Bacon: Wrap each stuffed brat in bacon: Use 1-2 slices of regular (not thick-cut) bacon per brat. Wrap tightly, slightly overlapping the bacon as you go. If needed, secure with a toothpick, especially if you use a lot of filling. Unless your bacon is really thin, you may want to precook it for 5-10 minutes so it gets crispy, or run it under the broiler at the end.
  6. Optional: Brush with barbecue sauce in the last 2-3 minutes of cooking.

Tips

  • Use regular bacon instead of thick-cut.
  • Keep the fillings finely chopped for easier wrapping and less spillage.
  • If some cheese escapes while cooking, scoop up those crispy bits - they're the best part!
  • Let brats rest for 2-3 minutes before serving.

Flavor Combo Ideas

  • Spicy Cheddar: Cheddar + jalapeño + diced onion
  • Tex-Mex: Pepper jack + red bell pepper + green onion
  • Savory Cream Cheese: Cream cheese + sautéed mushrooms + a dash of garlic powder
  • Sweet & Heat: Cheddar + pineapple + pickled jalapeños
Brats Made In An Air Fryer on a Bun Topped With whole grain Mustard and Sauerkraut

Best Buns & Toppings

I love my brats on a hoagie roll or brioche bun. For a more classic bratwurst bun try German brötchen or a pretzel bun. Some purists might may say never on a hot dog bun but they probably wouldn't agree with cooking brats in an air fryer either, so do what you prefer! Many stores also label buns as sausage and brat buns which are usually artisan or high-quality buns worth trying.

Here are some tasty toppings, condiments and sides to consider for your air fryer brats:

  • Mustard - I love stone ground German mustard like Inglehoffer or a horseradish mustard. Homemade mustard brat sauce is delicious as are some store bought brands. Dijon or yellow mustard will work in a pinch.
  • Sauerkraut - I still make my sauerkraut the same way that my mom has for years: simmer it on the stove with a little beer and dark brown sugar.
  • Horseradish
  • Sauteed peppers and caramelized onions - Another great classic. Definitely add good mustard, too.
  • Bacon - I mean...bacon...amiright?
  • Coleslaw - Always a solid choice. Especially if it's homemade, and it's also terrific on the side.
  • Ketchup, diced onion, and relish - This Wisconsin girl would never enjoy my brats this way, but I have a few friends who go this route and swear that it's delicious!
  • Shredded cheese and crumbled bacon
  • Cheese sauce and fried pickles - Yes, it's a thing. I haven't tried it myself (yet), but it looks delicious!
  • Buffalo sauce & blue cheese - Always a terrific combo.
  • Herbs - Chopped fresh parsley, dill, or cilantro
  • Mayonnaise
  • Giardiniera
  • Hot sauce, jalapenos or hot peppers
  • Pickles or cornichons

What to Serve with Brats

  • Potato chips - I'm mentioning this one first because we always eat our brats with chips. And another side or two, but always potato chips!
  • Fried egg - This works best if you squeeze the meat from the casings and form patties before cooking. Makes a great breakfast!
  • Baked beans - especially homemade, but even from a can will do.
  • German Potato Salad: Warm, tangy, and loaded with bacon, it's incredible on its own but even better with a juicy brat.
  • Coleslaw: Something cool with a crunchy texture is a great pairing to hot, rich-tasting bratwurst.
  • Crispy Tater Tots in the Air Fryer: A quick, crispy side that you can cook at the same time if your air fryer has the room!
  • Grilled Corn on the Cob: Always a terrific choice.
  • Macaroni and Cheese: Creamy, cheesy, and kid-friendly!
  • Cucumber Salad: Light, tangy, and refreshing, it's especially great for cutting through the richness of the sausage.
  • Pigs in a Blanket: These are especially great if you're throwing a party! Try this air fryer pigs in a blanket recipe if you've got a decent-sized air fryer.

Brats are clearly near and dear to my heart, and discovering that they turn out so beautifully in the air fryer has been a game changer for me! If you have any questions, please don't hesitate to leave a comment or shoot me a message. I can talk brats all day!

By the way, if you're loving your air fryer and looking for more recipes ideas, try making an air-fried grilled cheese sandwich! And did you know you can also cook frozen potstickers in air fryer? Try it out and let me know what you think!

Easy Air Fryer Brats Recipe

Air Fryer Brats

Yield: 5 brats
Prep Time: 2 minutes
Cook Time: 15 minutes
Total Time: 17 minutes

These easy Air Fryer Brats are juicy on the inside with that little bit of crispiness at the ends, and the flavor is amazing.

Ingredients

  • 5 uncooked bratwurst (such as Johnsonville or a local butcher)

Instructions

  1. Preheat your air fryer to 350°F.
  2. Place the brats in the air fryer basket in a single layer.
  3. Air-fry the brats for 12-15 minutes, flipping them once halfway through the cooking time.
  4. Carefully remove the brats from the air fryer. Place each brat on a bun and add your desired toppings.

Notes

Cook time may need to be adjusted up or down depending on the brand, wattage and power of the air fryer.

Bratwurst sausage should be cooked to an internal temperature of 152°F-160°F.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 57Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 144mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 2g

This data was provided and calculated by Nutritionix using only the bratwurst.

© Kristy Bernardo
Cuisine: American / Category: Dinner
Air Fryer Brats (Crispy & Juicy in 17 Minutes!)

Pigs in a Blanket (Oven + Air Fryer Instructions!)

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These easy Pigs in a Blanket are a party classic! Made with just two ingredients - crescent roll dough and cocktail sausages - they're always the first to disappear. Whether you're baking them in the oven or using an air fryer, this simple appetizer is perfect for game day, holidays, or anytime you're feeding a crowd.

Golden brown pigs in a blanket just out of the oven in a square white dish lined with parchment paper with a small dish of mustard for dipping

Why You'll Love These Pigs in a Blanket

  • Ridiculously Easy - Just two main ingredients and a few minutes of your time is all it takes.
  • Oven or Air Fryer Friendly - Great for a quick snack in the air fryer, and when you're feeding a crowd, you can bake them in whichever appliance isn't already in use.
  • Perfect for Any Occasion - Game day, holidays, potlucks, or just a snack… these little bites are always the first to disappear (no exaggeration-we can't make them fast enough at parties!).
  • Endlessly Customizable - Add jalapeños, bacon, or tuck in a slice of cheese, then pair them with your favorite dip. Gooey cheese sauce? Always a win.
  • Make-Ahead & Freezer Friendly - Assemble them early, freeze for later, and just toss them on a sheet pan when it's time to reheat. No extra effort required.

Ingredients to Make Pigs in a Blanket

  • Crescent roll dough (any brand)
  • Lit'l Smokies (or other cocktail sausages)
  • Optional: poppy seeds, cheese, jalapeños, bacon

How To Make Pigs in a Blanket with Crescent Rolls

Oven Method

It is so incredibly easy to make pigs in a blanket! There are really just two steps:

Cut: Cut the crescent roll dough into small strips that are slightly smaller than the mini hot dogs. Roll the mini hot dogs in the dough just until the dough goes around once. Cut off any excess dough and press the ends together.

Strips of crescent roll dough and uncooked lil' smokies are on a sheet of parchment paper to show the first step to making Pigs In a Blanket

This image is the perfect example as to why they're called "Pigs in a Blanket"!

Strips of crescent roll dough are wrapped around uncooked lil' smokies on a sheet of parchment paper to show the second step to making Pigs In a Blanket

Bake: Place them on a sheet pan and bake them at 350F for about 15 minutes or until they're golden brown. then pop them in the oven until they're golden brown. Keep an eye on them since you want them to be nicely browned but not too done or the mini hot dogs won't be as juicy and tender.

Air Fryer Method

  1. Preheat the air fryer to 350°F. Spray your air fryer basket with nonstick cooking spray or line it with parchment paper.
  2. Slice each crescent dough sheet into thirds and wrap the crescent dough thirds around each sausage.
  3. Place the pigs in a blanket into the air fryer basket (one layer - do in batches if necessary).
  4. Air fry for 3-4 minutes, flip, and then air fry for an additional 3-4 minutes, or until the crescents are golden brown.
Golden brown pigs in a blanket sprinkled with poppy seeds just out of the air fryer in a square white dish lined with parchment paper with a small dish of mustard for dipping

What to Serve with Pigs in a Blanket

Whether you're serving them at a party or just need a fun snack, pigs in a blanket pair well with all kinds of sides and dips. Here are some ideas:

Dipping Sauces

We serve ours with a small dish of yellow mustard - it's just how we've always served them and we've never swayed from the tradition. If you're also a mustard lover, try adding a small amount of hot sauce to it! Here are more dipping sauce ideas:

  • Classic yellow mustard or Dijon
  • Ketchup
  • Cheese Sauce (especially for the kids-or the adults who eat like kids)
  • Hot Sauce
  • Buffalo Wing Sauce
  • Barbecue Sauce
  • Honey Mustard
  • Ranch Dressing
  • Maple Syrup
  • Sweet Chili
  • Garlic Aioli
  • Fry Sauce
  • Marina Sauce

Party-Friendly Sides

If you're making pigs in a blanket for a game day or holiday party, try adding a few of these to the menu (you can also check out our collection of family-friendly air fryer recipes):

Drinks That Work Well

Keep it simple with:

  • Cold beer (always a hit with salty apps like these)
  • Sparkling lemonade or soda for the kids
  • A casual cocktail like a margarita or sangria
Golden brown pigs in a blanket just out of the oven and sprinkled with poppy seeds in a square white dish lined with parchment paper with a small dish of mustard for dipping

Pigs in a Blanket Variations

  • Sausage: While this recipe calls for miniature cocktail sausages (or beef or turkey) you can use any pre-cooked sausage that you prefer including any smoked sausage, andouille, kielbasa, bratwurst, chicken or turkey sausage, or even vegan sausage. If you use a regular sized sausage simply use a whole triangle for each sausage (you may need to slightly increase the cooking time).
  • Toppings: Add poppy or sesame seeds prior to baking. Add everything bagel seasoning and you have a bagel dog! If you forget to add them beforehand, just brush them with a little melted butter to give them something to stick to.
  • Spicy: Prior to wrapping in crescent roll add a slice of jalapeño or your favorite pepper.
  • Bacon: Similar to the jalapeño, add a slice of bacon or both!
  • Sweetness: Roll the mini hot dogs in a cinnamon and sugar mix before wrapping and drizzle with icing after baking.
  • Butter or Garlic Butter: After baking, brush the pigs in a blanket with butter.
  • Pigs in a Blanket with Cheese: Add a thin slice of your favorite cheese inside such cheddar, mozzarella, or pepper jack.
  • Pigs in a Blanket with Hot dogs: To use regular sized hot dogs simple use one triangle dough per hot dog (you may need to slightly increase the cooking time).

Make-Ahead, Freezing & Reheating Tips

Make-Ahead

You sure can, and they can be both refrigerated or frozen. They're easy to make ahead of time so you can keep a few trays in the fridge then keep the hot pigs coming during the game.

When refrigerating, it's best not to make them more than two hours before baking. For best results, assemble your pigs and place them on an ungreased cookie sheet, then cover them tightly with plastic wrap. Remove the plastic wrap before baking.

Freezing

Pigs in a Blanket can also be frozen, but in this case you'll want to bake them first. Allow them to cool completely, then put them in freezer bags in a single layer. They'll keep for up to 6 months in the freezer.

Reheating

To reheat pigs in a blanket, follow the same steps as when you baked them, just reduce the heat to 325°F so they gently reheat, and pull them out once they're hot all the way through (about 15 minutes).

Best Pigs in a Blanket

Pigs in a Blanket (Oven and Air Fryer)

Yield: 6 servings (4 each)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This Pigs in a Blanket recipe is a classic that everyone loves. Double or triple the batch, these always go fast!

Ingredients

  • 1 tube crescent roll dough (I used Pillsbury)
  • 24 mini hot dogs (I used Iitl' Smokies)
  • poppy seeds, optional
  • yellow mustard, for serving

Instructions

Oven Instructions

  1. Preheat oven to 375°F. Carefully unroll crescent roll dough. Make four rectangles out of dough (two triangles each), pressing seams together. Slice each rectangle in half crosswise, then each half in half, giving you eight strips per rectangle.
  2. Roll one strip of dough around a lil' smokie, place on ungreased baking sheet. Repeat with remaining dough and lil' smokies.
  3. Bake for approximately 15 minutes or until golden brown. Serve immediately with mustard on the side.

Air Fryer Instructions

  1. Preheat the air fryer to 350°F. Prepare the air fryer basket with nonstick cooking spray, or add parchment paper prior to placing the crescent dogs in the basket.
  2. Slice each crescent dough sheet into thirds and wrap the crescent dough thirds around each sausage.
  3. Transfer the crescent dogs into the air fryer basket in a single layer with an inch or two spacing between each crescent sausage. You may need to cook in batches.
  4. Air fry for 3-4 minutes, flip, and then air fry for an additional 3-4 minutes, or until the crescents are golden brown.Carefully remove from the air fryer basket and serve with your favorite dipping sauces.

Notes

For the serving size, I estimated 4 pigs per person since these are usually served as an appetizer alongside many others. Adjust this number based on what you're serving. Any leftover pigs can be frozen for up to one month, then reheated at 325°F for 15 minutes.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 4mgSodium: 199mgCarbohydrates: 22gNet Carbohydrates: 21gFiber: 1gSugar: 1gProtein: 2g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Appetizers
Pigs in a Blanket (Oven + Air Fryer Instructions!)

Air Fryer Frozen Chicken Wings

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These air fryer frozen chicken wings are the ultimate easy snack or dinner - no thawing required! Just pop frozen wings straight into your air fryer and cook them until they're crispy and juicy in under 25 minutes. Customize them with your favorite sauces or dry rubs for a delicious wing night!

a closeup of lemon pepper frozen chicken wings made in the air fryer

Why You'll Love These Easy Air Fryer Frozen Chicken Wings

Making wings in the air fryer straight from frozen is just one extra step and you don't need to defrost the wings before air frying. It's so convenient not to have to plan to defrost something for dinner!

The air fryer is perfect for cooking 1 pound or less of chicken wings. If making a big batch, try cooking the chicken wings in an oven instead otherwise you'll need to cook the wings in batches. Try one of these crowd-pleasing chicken wing recipes for ideas!

Ingredients You'll Need

To cook air fryer frozen chicken wings you only need two ingredients: Wings and cooking oil.

  • Chicken Wings: Use either bone-in or boneless wings. Uncooked store bought seasoned wings or plain chicken wings all work and Costco, Tyson, Foster Farms, Perdue or your favorite frozen chicken wing brand can be used.
  • Cooking Oil (Olive, Avocado or Cooking Spray): You could get by without the oil but it does help get that crispy texture that makes air fryer wings so irresistible. You can also substitute oil for aluminum free baking powder and still get super crispy wings.

How to Cook Air Fryer Frozen Chicken Wings

Defrost in the Air Fryer

Set the air fryer to 400°F and cook the frozen block of wings for 6 minutes or until defrosted and enough to separate.

Toss With Seasonings

Toss the wings with just enough oil to coat and place back into the air fryer basket. If you're making "naked" wings, season them with salt after coating them with oil (black pepper works too but that's optional). Seasoning your chicken is almost always a good idea but keep in mind that if you're adding seasoning later, you might want to skip it depending on the salt content of the seasoning mix you're using.

Cook the Wings

Cook for an additional 12 minutes, then flip and cook for another 5 minutes. Air fryer brands cook differently so keep an eye on the chicken wings as it cooks and adjust time accordingly until they reach 165°F.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

Air Fryer Frozen Chicken Wings Tossed With Buffalo Sauce

Air Fryer Wing Flavors & Sauces

The sauce and wing flavor is up to you but we've added a few ideas and suggestions below. You can use your favorite brand of sauce, seasoning or dry rub or make one from scratch!

Dry Rub Seasoning Ideas

  • Lemon-Pepper seasoning (add it to melted butter like these Lemon Pepper Wings)
  • Cajun
  • Sweet chili or garlic chili
  • Dry ranch dressing mix
  • Garlic Parmesan (mix a little garlic powder with grated parmesan)
  • The sauce from these sweet and spicy hot honey wings
  • Jerk seasoning
  • Dried chipotle powder then drizzle with maple syrup
  • Garlic powder and/or onion powder

If you're adding a flavor after they're cooked then you'll want to baste the wings with a melted butter and seasoning mixture.

All you do is mix together the melted butter and seasonings then brush it onto the cooked wings once they're fully cooked.

Dipping Sauce and Glaze Ideas

  • Buffalo sauce (try the easy sauce recipe from these spicy baked chicken wings!)
  • Teriyaki
  • Honey and Balsamic
  • Buttermilk Ranch Dressing
  • Korean wing sauce from these sticky korean chicken wings
  • BBQ sauce
  • Warmed cherry jam with adobo sauce (from a can of chipotle peppers)
  • Curry sauce
  • Straight hot sauce (such as Sriracha) for the bold spice lovers
  • Whatever your favorite wing sauce is - the sky's the limit!

Simply baste the wings in the sauce after cooking or dip the wings in a sauce!

Air Fryer Frozen Chicken Wings Coated With Seasonings

Tips for Perfect Air Fryer Frozen Chicken Wings

  • This same method works for fresh wings, too! Skip the first step for defrosting; the remaining recipe steps will work just fine. Keep an eye on cook time though!
  • If your wings are coated with a lot of ice, be sure to drain any melted water from the bottom of your air fryer as they cook. Simply check for any melted ice and drain it off whenever you're checking/flipping the wings.
  • Because different brands - and even different models - of air fryers cook slightly differently, keep a close eye on your wings the first time you make them. They might take a little longer or even less time depending on the air fryer model you use and even just the size of your wings.
  • Use just enough oil to lightly coat the wings - they don't need much to help them get super crispy.
  • Make sure the wings are in one layer and, if possible, a little space around each one for air to circulate. Overcrowding may result in unevenly cooked wings.
  • Make sure your wings have reached an internal temperature of 165°F.
  • Did you know if you prefer your wings with no sauce on them you can order dry or "naked" wings at a restaurant? It's a great hack if you prefer dipping dry wings in a sauce or have kids who don't like flavored wings.

How to Store and Reheat Leftovers

Store leftover chicken wings in an airtight container for up to 5 days.

To reheat the chicken wings set the air fryer 165°F and fry the wing for 5 to 6 minutes until they're reheated through. For best results flip the wings halfway through and make sure internal temperature is 165°F before serving.

Be sure to explore all of our favorite air fryer recipes to get dinner and snacks on your table fast!

Air Fryer Frozen Chicken Wings

Air Fryer Frozen Chicken Wings

Yield: 3-4 servings (1 pound)
Prep Time: 3 minutes
Cook Time: 22 minutes
Total Time: 25 minutes

Making crispy chicken wings straight from the freezer has never been easier. Experiment with different seasonings and sauces for something different every time! For a quick weeknight meal I'll throw together a salad and these frozen wings and call it a night.

Ingredients

  • 1 lb frozen chicken wings
  • Cooking oil, such as olive or avocado oil (cooking spray will also work)
  • 1-2 tablespoon melted butter
  • 2-3 teaspoon of your favorite seasoning mixture OR enough buffalo sauce, etc. to coat the wings (see the post for ideas)

Instructions

  1. Preheat Air Fryer to 400°F
  2. Place the frozen block of wings in the air fryer basket and set the timer for 6 minutes. Check the wings to see if they're defrosted enough to separate; if not, air fry them for another minute until you can pull them apart.
  3. Toss the wings with just enough oil to coat. If you're making "naked" wings, season them with salt after coating them with oil (black pepper works too but that's optional). Seasoning your chicken is almost always a good idea but keep in mind that if you're adding seasoning later, you might want to skip it depending on the salt content of the seasoning mix you're using.
  4. Put them in one layer in the air fryer basket and air fry them for another 12 minutes, flipping them over halfway through the cooking time. Flip the wings one more time and cook for about another 5 minutes or so, or until they're cooked to an internal temperature of 165°F and as crispy as you like them!
  5. Seasoning (Optional): Mix together the melted butter and your favorite seasoning mixture. Place the wings on a serving plate and baste each wing with some of the mixture or with your chosen sauce. Serve immediately.

Notes

Air fryer brands cook differently so keep an eye on the chicken wings as it cooks and adjust time accordingly.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 511Total Fat: 42gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 24gCholesterol: 114mgSodium: 2835mgCarbohydrates: 13gFiber: 1gSugar: 0gProtein: 21g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Main Dish
Air Fryer Frozen Chicken Wings

35 Easy Air Fryer Desserts

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We've collected 35 air fryer desserts that really show off the amazing versatility of an air fryer with treats like cookies, pies, doughnuts, and much more.

When you think of cooking with your air fryer, you may naturally gravitate to items like chicken, tater tots, onion rings, and other dinner foods. But did you know you can make desserts in your air fryer as well? That's a whole other world of possibilities, right?! What kind of desserts can you make in the air fryer?

Think cookies, cakes and cupcakes, quick breads, donuts and cinnamon rolls, and more!

The possibilities are endless, and your only real limitation is space. You'll make smaller portions or smaller quantities with an air fryer than with a traditional oven, but it's perfect for a few servings of delicious treats to satisfy your sweet tooth.

Here's a list that we've rounded up featuring a wide variety of air fryer friendly recipes including easy, 3-ingredient options, fruity and healthy treats, and keto dessert recipes.

Air Fryer Desserts

Easy Air Fryer Dessert Recipes

Putting easy and air fryer in the same sentence almost seems redundant and air fryer desserts are another quick way to satisfy that sweet tooth.

Air Fryer Tater Tots – Easy and Crispy Every Time

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These air fryer tater tots are hot, crispy, and ready in just 10 minutes - no thawing required! Whether you serve them plain, seasoned, or loaded with toppings, this easy air fryer recipe turns frozen tater tots into the perfect side dish or snack with almost zero prep.

crispy air fryer tater tots on a wooden board

Why You'll Love These Air Fryer Tater Tots

No thawing required - Toss them straight from the freezer into the air fryer! There's no prep involved unless you want to add a seasoning, and even then it's just sprinkle and toss.

Crispy every time - The air fryer gets tater tots even crispier than the oven and in less time!

Ready in just 10 minutes - Fast enough for busy weeknights, last-minute snacks, or feeding hangry kids. I've been known to throw a few in the air fryer later at night when I need a late night snack. You can fry just a few or the whole bag!

Endlessly customizable - Keep them simple with salt and ketchup (I like mustard!), or level up with seasonings, a little melted cheese, your favorite dipping sauces, or even load them up to make totchos.

They're a great side dish or snack - Pair your air fryer tater tots with burgers, brats, breakfast, or enjoy them all on their own.

How to cook tater tots in the air fryer

My air fryer recipe is not only the quickest way I've found to make tater tots but it also gets them the crispiest. Starting from frozen, whether they're store-bought or homemade tater tots, is perfect since they're easy to keep on hand and there's almost zero prep.

Step-by-Step Instructions

  1. First you'll preheat your air fryer to 400° F/205° C. This is important for crispy tater tots.
  2. Place the frozen tater tots in the air fryer basket. Spray them lightly with cooking spray, sprinkle evenly with some coarse salt and toss them gently to coat. You can also add more seasonings if you like. See below for some suggestions.
  3. "Fry" the tater tots for 5 minutes, then shake the basket and continue cooking for another 5 minutes. Don't skip shaking the basket as this will help prevent each frozen tater tot from sticking together and ensure that all sides have air exposure so they're crispy all over.
  4. Check to see if the tater tots are as crispy as you like them. If needed, cook for another minute at a time until they're perfect!
  5. Serve the tater tots on their own or with your favorite dipping sauce. We love all the usual dipping sauces, such as ketchup, ranch, barbecue sauce, or even blue cheese dressing. They have a fairly neutral flavor so they'll go with just about any sauce you like. Try some sriracha if you like spice!

How long should you air fry your tater tots?

Frozen tater tots in the air fryer take just 10 minutes to get crispy (be sure to shake them halfway through). Check them after 10 minutes and, if you prefer them even crispier, continue cooking them for a minute at a time until they're as crispy as you like. Although they don't need additional oil before cooking, spraying them lightly with cooking spray will give them more of a deep-fried texture.

air fryer tater tots on a wooden board with some ketchup

Best Seasonings for Air Fryer Tater Tots

Crispy air fryer tater tots are great on their own but they can be even better with some seasonings added. Here are some suggestions that we've tried and love. The amounts are merely suggestions; add more or less seasoning according to your tastes. Check to see if the seasoning you're using has salt so you can adjust or omit the salt called for in the recipe.

  • Old Bay Seasoning - 1 ½ teaspoon (perfect when serving with seafood)
  • Montreal Steak Seasoning - 1 - 1 ½ teaspoon (great with steaks or burgers)
  • Smoked Paprika - 1 tsp
  • Jerk Seasoning - 1 tsp
  • Taco Seasoning - 1 ½ teaspoon (this is especially good on loaded tots)
  • Aleppo Pepper - 1 tsp
  • Italian Seasoning - 1-2 teaspoon (dip in marinara)
  • Seasoned Salt - 1 tsp
  • If you're a garlic lover, add a little garlic powder to any of these seasonings for an extra flavor boost
  • Trader Joe's has quite a few unique seasonings, so they're worth a look if you want to try something different!
a closeup of a tater tot just out of the air fryer

What to serve with tater tots

  • Air fryer tater tots make a great side dish with burgers, sandwiches, or even steak.
  • Season them with some taco seasoning before cooking and serve them alongside tacos.
  • Skip the hash browns and serve them with a breakfast casserole or bacon and eggs.
  • Try them with a bowl of chili - so good!!
  • Of course, they're great as a snack all on their own.
  • If you're serving them with burgers or sandwiches, try adding a little shredded cheese, turn off the air fryer, then allow the tots to sit for a couple of minutes until the cheese melts. They're just like cheesy french fries! (After it's plated, you can add crumbled cooked bacon, sour cream, chives or green onions, or even a little chili for loaded tots.)
  • We love them with brats in the air fryer, and you can make them all at the same time!
  • Try wrapping them in bacon - they're SO good! Just parcook the bacon first or it takes too long for it to get crispy - don't want to overcook your tots!
  • Did you know you can make grilled cheese in an air fryer? Just like the brats, you can make it all at the same time (perfect for a quick lunch)!
  • To help get your veggies in, try making crispy zucchini in your air fryer for an extra side dish.
  • They go great with wings! If you forgot to thaw yours, just make air fryer wings from frozen!
a pan of air fryer tater tots

What's the best brand of tater tots?

We love the Alexia brand when we can find it (especially the roasted garlic & black pepper version) but Ore-Ida tater tots is what we use most often. They even have an onion, extra-crispy, and mini tater tots! Both brands are good so use whichever you prefer.

And just a note for you while shopping: Ore-Ida trademarked the term "tater tots" so you'll find them marketed as "potato puffs", "crispy tots", "potato tots", and "tater rounds" by most other brands. This recipe was tested using the frozen Ore-Ida brand.

a closeup of tater tots made in the air fryer

Frequently Asked Questions

How long do you cook frozen tater tots in the air fryer?

Frozen tater tots cook in about 10 minutes at 400°F, with a shake halfway through for even crisping. If you prefer them even crispier, add 1-2 more minutes until they're just how you like them.

Do I need to preheat the air fryer?

Yes, preheating your air fryer to 400°F before adding the tater tots helps them cook faster and get crispier. It only takes a few minutes and it really does make a noticeable difference.

Should I spray the tater tots with oil before air frying?

You don't have to, but a light spray of cooking oil helps them get crispier! You can also toss them lightly in oil, but be careful because too much oil can make them greasy.

Can I season air fryer tater tots before cooking?

Absolutely, it's my favorite way to make them! You can season them with salt, garlic powder, or your favorite seasonings before cooking (check out our suggestions above if you missed that section).

How do I make cheesy or loaded tater tots in the air fryer?

Once the tater tots are cooked and crispy, sprinkle on shredded cheese and close the air fryer (turned off) for a minute or two until it's melted. Then you can add more toppings if you like: bacon, green onions, sour cream, diced jalapeños or whatever you like!

Can I reheat leftover tater tots in the air fryer?

Yes! Reheat leftover tater tots at 350°F for 3-5 minutes until hot and crispy again. They reheat MUCH better in the air fryer than in the microwave.

We hope you'll try these easy air fryer tater tots and please let us know how you like them. As always, feel free to reach out to us anytime with questions or leave us a comment below!

Air Fryer Tater Tots

Air Fryer Tater Tots

Yield: 4 servings
Prep Time: 1 minute
Cook Time: 10 minutes
Total Time: 11 minutes

Tater tots made in the air fryer get nice and crispy with hardly any effort! Serve them with your favorite seasonings and dipping sauces.

Ingredients

  • 1 lb frozen tater tots
  • cooking spray
  • coarse salt

Instructions

  1. Preheat your air fryer to 400° F/205° C.
  2. Place the frozen tater tots into the air fryer basket. Spray them lightly with cooking spray, sprinkle evenly with some coarse salt (or other seasonings, if using), and toss them gently to coat.
  3. "Fry" the tater tots for 5 minutes, then shake the basket and continue cooking for another 5 minutes. Don't skip shaking them - it makes a big difference in the final outcome.
  4. Check to see if the tater tots are as crispy as you like them. If needed, cook for another minute at a time until they're just how you like them. Place them in a large bowl and season to taste with salt, tossing them gently.
  5. Serve the tater tots on their own or with your favorite dipping sauce.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 670mgCarbohydrates: 31gFiber: 2gSugar: 0gProtein: 2g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Sides
Air Fryer Tater Tots – Easy and Crispy Every Time

Crispy Fried Ravioli – Deep-Fried, Air Fryer, or Oven

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This fried ravioli is crispy on the outside with a hot, cheesy filling inside. Sometimes called toasted ravioli, this easy recipe takes store-bought ravioli and turns it into a golden, crunchy snack that's perfect for dipping into marinara, pesto, or even ranch.

You can fry them the traditional way, bake them in the oven, or pop them in the air fryer for a lighter version. No matter how you make them, fried ravioli is always a crowd favorite for football parties, the holidays, or a fun twist on pasta night.

a white bowl filled with fried ravioli and a small white dish of marinara sauce on a wooden table

We like serving fried ravioli with a dish of goat cheese baked with marinara and fresh basil until it's bubbly hot. It's a great starter to an Italian-themed meal, and goes especially well with an easy chicken alfredo bake.

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Ingredients

  • Ravioli (24-ounce package): cheese ravioli works best; use refrigerated or thawed if frozen. We like the Rana brand or anything from Trader Joe's, but here's a list from a ravioli taste test.
  • Eggs (3 large): beaten, to help the breadcrumbs stick.
  • Milk (½ cup): mixed with the eggs for dipping.
  • Italian breadcrumbs (2 cups): seasoned for extra flavor.
  • Oil for frying: use canola, vegetable, or peanut oil all have a high smoke point.
  • Parmesan cheese (¼ cup, grated): sprinkled on top after frying.
  • Fresh parsley or basil (1 tablespoon, chopped): adds a pop of color.
  • Marinara sauce (for serving): this is the classic dipping sauce, although ranch, Alfredo, or pesto also work. I like to serve a few different choices if I'm serving it for a crowd.
Crispy Fried Ravioli – Deep-Fried, Air Fryer, or Oven

How to Make Fried Ravioli (Deep Fry, Air Fry, or Oven)

Classic Fried Method

  • Prep the coating: Whisk the eggs and milk together in a small bowl. Place the breadcrumbs in a shallow dish.
  • Coat the ravioli: Dip each ravioli in the egg mixture, then dredge in breadcrumbs until fully coated. Set the ravioli aside on a parchment-lined baking sheet.
  • Heat the oil: Pour enough oil into a deep pot or Dutch oven to reach about 3 inches up the sides. Heat to 350°F.
  • Fry the ravioli: Fry 8-10 ravioli at a time, about 3 minutes, until golden brown. Do not overcrowd the pot; the ravioli need space to cook properly. Remove with a slotted spoon and place on a wire rack (or on a plate lined with paper towels, although they won't stay quite as crispy).
  • Finish & serve: Sprinkle with Parmesan and parsley. Serve hot with marinara sauce for dipping.

Air Fryer Method

Preheat air fryer to 350°F.
Prepare ravioli as above (egg wash + breadcrumb coating).
Arrange in a single layer in the basket (you may have to work in batches).
Cook for 8-10 minutes, flipping halfway through, until they're crispy and golden.

Oven-Baked Method

Preheat oven to 400°F.
Bread the ravioli as above, then place them on a wire rack set over a sheet pan (you can also use a parchment-lined baking sheet although the bottom won't get as crispy).
Spray lightly with cooking spray.
Bake for 12-15 minutes, flipping over once halfway through, until they're golden brown and hot.

Tips

  • Work in batches: Don't overcrowd the oil or air fryer basket; the ravioli won't cook evenly and get crispy without space between them.
  • Check the oil temperature: Use a deep-fry thermometer if possible and keep the oil around 350°F. If it's too hot the breading will burn; if it's too cool the ravioli will soak up oil and become greasy.
  • Dry the ravioli before dipping: Pat the ravioli dry with a paper towel (if necessary) so the egg wash sticks better.
  • Press breadcrumbs gently: After dredging, press down lightly so the coating adheres and doesn't fall off during frying.
  • Use a wire rack: After frying, place the ravioli on a rack set over a baking sheet instead of paper towels to keep the crust crispy.
  • Serve immediately: Fried ravioli are best hot and fresh, so have your dipping sauces ready before you start cooking.
a white bowl filled with fried ravioli and a small white dish of marinara sauce with a sprig of fresh basil

Substitutions & Variations

  • Ravioli options: Cheese ravioli is classic, but meat, spinach-artichoke, sausage, mushroom, or even lobster ravioli all work well.
  • Breadcrumbs: Italian breadcrumbs already have seasoning, but you can use plain breadcrumbs, panko for extra crunch, or gluten-free crumbs if needed.
  • Cheese topping: Swap Parmesan for Pecorino Romano or asiago.
  • Baking instead of frying: If you want a lighter version, bake at 400°F until golden, or use the air fryer method.
  • Unbreaded version: Pan-fry thawed ravioli in butter and a little oil for a pierogi-style version; top with Parmesan and crushed red pepper.
  • Dipping sauces: Marinara is traditional, but try Alfredo, basil pesto, ranch dressing, or even garlic butter!
  • Party platter idea: Mix and match different ravioli fillings and sauces for a fun appetizer spread (make sure to label the different types of ravioli).

Equipment Needed

  • Mixing bowls: for whisking the egg wash and dipping.
  • Shallow dish or plate: makes dredging ravioli in breadcrumbs much easier if the dish is shallow.
  • Slotted spoon or spider strainer: for safely lifting the fried ravioli out of the hot oil.
  • Large pot or Dutch oven: deep enough for frying the ravioli in a few inches of oil.
  • Deep-fry thermometer: this will help you keep the oil at the right temperature (around 350°F).
  • Wire rack + baking sheet: keeps ravioli crispy after frying (better than paper towels, but they can be used if you don't have a rack).
  • Air fryer or oven: if you're using one of the alternative cooking methods above.
  • Serving platter: for arranging the ravioli with the dipping sauce(s).

Storage & Reheating

  • Refrigerator: Store any leftover fried ravioli in an airtight container for up to 3 days. Line the container with paper towels to help absorb any excess oil.
  • Freezer: Arrange the cooled ravioli in a single layer on a baking sheet, freeze them until solid, then transfer them to a freezer-safe bag. They'll keep for up to 2 months.
  • Oven reheating (best method): Preheat the oven to 375°F. Place the ravioli on a wire rack over a baking sheet and bake for 10-15 minutes, or until they're hot and crispy.
  • Air fryer option: Reheat at 350°F for 5-6 minutes, checking halfway through.
  • Microwave (quickest): Heat ravioli in 30-second bursts until they're hot. Keep in mind they'll lose their crispiness.

Tip: Lightly spray the ravioli with cooking spray before reheating in the oven or air fryer to help them crisp up again.

a white bowl filled with fried ravioli and a small white dish of marinara sauce

Frequently Asked Questions

Can I use frozen ravioli for this recipe?

Yes, but thaw them first before breading and frying. Starting with frozen ravioli can cause them to cook unevenly and splatter while frying.

Can fried ravioli be made ahead of time?

You can bread the ravioli a few hours ahead of time and keep them covered in the fridge until you're ready to fry them. Or fully cook them, cool, and freeze them for later.

What oil is best for frying ravioli?

Neutral-flavored oils with a high smoke point like canola, vegetable, or peanut oil work best. Don't use olive oil, as it can burn at higher frying temperatures.

How do I keep fried ravioli crispy?

Drain them on a wire rack instead of paper towels if possible. This prevents steam from softening the breading.

What's the best dipping sauce for fried ravioli?

Marinara is classic, but Alfredo, basil pesto, garlic butter, ranch dressing, or even spicy aioli are delicious. Just remember that the "best" is whatever YOU like most!

Can I bake or air fry instead of deep frying?

You can bake them at 400°F until golden (12-15 minutes) or air fry at 350°F for 8-10 minutes.

Are fried ravioli the same as toasted ravioli?

They're one and the same! "Toasted ravioli" is the name used in St. Louis, where the dish originated, but they're actually fried, not toasted.

Looking for more appetizer recipes like this one? Try these:

Pairings

These are our favorite dishes to serve with Fried Ravioli:

Best Fried Ravioli Recipe

Fried Ravioli (Deep Fry, Air Fry, or Oven)

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Fried Ravioli are easy to make and perfect for an appetizer, dinner or a party! Here is how to make fried ravioli in a pan, pot, air fryer or oven.

Ingredients

  • 1 24-oz package refrigerated cheese ravioli (you can use frozen but they'll need to be thawed first)
  • 3 eggs
  • ½ cup milk
  • 2 cups Italian breadcrumbs
  • oil for frying
  • ¼ cup grated parmesan cheese
  • 1 tablespoon chopped parsley
  • marinara sauce for serving

Instructions

Frying:

  1. Whisk the eggs and milk together in a small bowl.
  2. Place the breadcrumbs on a plate or in a shallow dish.
  3. Dip each ravioli into the egg mixture, then into the breadcrumbs, coating them completely. Place them on a sheet of waxed or parchment paper as you go.
  4. Place a large pot on the stove and pour enough oil in to go up the sides approximately 3 inches or so.
  5. Add enough ravioli to the pot so it's not crowded (usually about 8-10 ravioli, depending on the size of your pot. Fry them until they're golden brown, about 3 minutes.
  6. Repeat until all of your ravioli are cooked. (Keep the fried batches on a wire rack to keep them crispy).
  7. Place the fried ravioli on a serving platter, then sprinkle with the parmesan and parsley. Serve with a small dish of marinara sauce for dipping.

Air Fryer:

  1. To cook these in an air fryer, preheat your air fryer to 350F. Prepare as directed through step 3, then place the breaded ravioli in a single layer in the basket.
  2. Cook them for about 9 minutes (check them starting at 6-7 minutes) or until they're golden brown and crispy, flipping halfway through. Repeat the process until all the ravioli have been fried.

Oven Baked:

  1. Prepare as directed through step 3, coat them with cooking spray, then bake at 400F for about 15 minutes, flipping halfway through, or until they're golden brown and hot. (Check them early and often to make sure the filling isn't oozing out the sides.)

Notes

For pan fried ravioli, simply add enough oil to cover the bottom of the pan and follow the frying directions, flipping once they're browned on one side).

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 95mgSodium: 860mgCarbohydrates: 41gFiber: 3gSugar: 4gProtein: 16g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Italian / Category: Appetizers
Crispy Fried Ravioli – Deep-Fried, Air Fryer, or Oven

Spicy Cheese Fritters - Deep or Air Fry

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These spicy cheese fritters have all the flavors of jalapeño poppers but with a crispy outside and gooey, cheesy inside. They're always the first thing to disappear!

a pan of spicy cheese fritters on a white towel on a wood table

We're major jalapeño lovers, and when melty cheese is included, we're always on board! We love to serve these spicy cheese fritters as an appetizer for everything from a football party to a dinner party.

This recipe is tied for our favorite with these stuffed jalapeño poppers with chorizo & smoked gouda (and we've even made fritters with that recipe, too)! We like to serve these with healthier nachos that help balance the richness of the cheese.

Ingredients

You only need a handful of ingredients to make spicy cheese fritters. And with hardly any chopping, it comes together really quickly.

Filling

  • Jalapeños - Use more or less of these depending on how spicy you like them. You can also divide the filling and add more to just half so everyone is happy.
  • Cream cheese - Make sure this is softened to make mixing in the cheese and jalapeños much easier.
  • Shredded cheese - We like a Mexican blend or we'll go all cheddar. As long as it's a cheese that melts nicely, it should work just fine.

Coating

  • Panko breadcrumbs - You can use regular breadcrumbs if that's all you have, but Panko will definitely give you the best crunchy exterior.
  • Eggs - Mix whisked eggs with the water for dipping the cheese fritters, which is how the breadcrumbs will stick.
  • Water
  • Canola oil - Any oil with a high smoke point will work, like peanut oil or avocado oil.
a hand holding a spicy cheese fritter being pulled apart with a pan of them sitting on a table in the background

Instructions - Deep Frying or Air Frying

This recipe is so simple it almost doesn't even need instructions! Here are the basics for how to make these easy, spicy cheese fritters:

  1. First you'll just need to mix the filling ingredients together. Add the cream cheese, jalapeños, shredded cheese, and salt to a medium-sized mixing bowl (make sure the cream cheese is room temperature to make this step a breeze). Then just mix it all until it's thoroughly combined.
  2. Then, using a small ice cream scoop or just with your hands and a spoon, scoop out the cheese balls and roll them into balls. Place them onto a parchment lined baking sheet (you should get about 20 balls).
  3. Now set up your dredging station: Place the breadcrumbs in a large bowl, and in another bowl, whisk together the eggs and the water.
  4. Dunk each ball into the egg wash first, then roll them in the panko breadcrumbs until they're completely coated. Remember to use one hand for wet ingredients and the other for the dry ingredients.
  5. Place them into the freezer for at least 30 minutes and up to 60 minutes. This will help the balls stay intact and get golden brown on the outside without the filling seeping out while they're frying.

Deep Frying Instructions

  1. Add the oil to a large, deep-sided skillet and heat it to 360°F.
  2. Add 4-5 fritters to the skillet and fry until they're golden brown on one side, then flip them over to brown the other side. Once they're golden brown and crispy all over, remove them with a slotted spoon and place them on a plate lined with paper towels to drain.
  3. Serve immediately on their own or with a dipping sauce of your choice.

Air Frying Instructions

These spicy cheese fritters work great in the air fryer and come out crispy on the outside with a melty center (just a little lighter than deep frying).

  1. Prepare the fritters as directed, including breading and freezing them for at least 30 minutes.
  2. Preheat the air fryer to 375°F.
  3. Lightly spray the fritters with cooking spray or brush them lightly with oil.
  4. Arrange the fritters in a single layer, leaving space between them (you may need to cook them in batches).
  5. Air fry for 8-10 minutes, flipping halfway through, until they're golden brown and crispy.
  6. Serve them immediately on their own or with a dipping sauce of your choice.
a metal mixing bowl with whisked eggs next to a small dish of flour and some eggs to show the ingredients for spicy cheese fritters

Dipping Sauces

These are the dipping sauces we recommend for cheese fritters:

  • Chipotle mayo (mix a little adobo sauce from canned chipotle peppers with some mayo)
  • Sriracha mayo (mix Sriracha to taste with mayo)
  • Ranch dressing (a classic!)
  • Hot honey (drizzle this on just before serving or serve it at the table)
  • Buffalo sauce
  • Salsa verde or roasted tomato salsa
  • Pico de gallo
  • BBQ sauce (especially smoky or chipotle-flavored)
  • Sweet chili sauce
  • Pepper jelly (warm it slightly so it's dippable)
a pan of spicy cheese fritters on a white towel next to fresh eggs and a fresh jalapeño

Variations

  • Add cooked, crumbled bacon
  • Swap jalapeños for serranos (hotter) or poblanos (milder)
  • Use pickled jalapeños or a mix of pickled and fresh
  • Use hatch chiles when they're in season!
  • Add finely diced red onion or scallions
  • Stir in a spoonful of salsa or salsa verde to the filling
  • Add fresh corn off the cob for a little crunch and sweetness (this is one of our favorite additions)

Related Recipes

Looking for more Mexican appetizer recipes? Try these:

a pan of spicy cheese fritters on a white towel on a wood table

Spicy Cheese Fritters

Yield: 20 fritters
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes

These cheese fritters are crispy on the outside with a gooey, cheesy, spicy filling that's irresistible!

Ingredients

Filling

  • 1 cup diced jalapeños (about 4-6 jalapeños)
  • 8 ounces cream cheese
  • 2 cups Mexican-blend shredded cheese
  • 1 teaspoon salt

Coating

  • 2 cups Panko breadcrumbs
  • 4 large eggs
  • 1 cup water
  • 2 cups canola oil (for frying)

Instructions

  1. Add the cream cheese, jalapeños, shredded cheese, and salt to a medium-sized mixing bowl. Mix it until it's thoroughly combined.
  2. Using a small ice cream scoop or just with your hands and a spoon, scoop out the cheese balls and roll them into balls. Place them onto a parchment lined baking sheet (you should get about 20 balls).
  3. Place the breadcrumbs in a shallow bowl, and in another bowl, whisk together the eggs and the water.
  4. Dunk each ball into the egg wash first, then roll them in the panko breadcrumbs until they're completely coated.
  5. Place them into the freezer for at least 30 minutes and up to 60 minutes.
  6. Add the oil to a large, deep-sided skillet and heat it to 360°F.
  7. Add 4-5 fritters to the skillet and fry until they're golden brown on one side, then flip them over to brown the other side. Once they're golden brown and crispy all over, remove them with a slotted spoon and place them on a plate lined with paper towels to drain.
  8. Serve immediately on their own or with a dipping sauce of your choice.

AIR FRYER INSTRUCTIONS

  1. Prepare the fritters as directed, including breading and freezing them for at least 30 minutes.
  2. Preheat the air fryer to 375°F.
  3. Lightly spray the fritters with cooking spray or brush them lightly with oil.
  4. Arrange the fritters in a single layer, leaving space between them (you may need to cook them in batches).
  5. Air fry for 8-10 minutes, flipping halfway through, until they're golden brown and crispy.

Notes

See the post for a list of dipping sauce suggestions.

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 39gSaturated Fat: 10gUnsaturated Fat: 30gCholesterol: 74mgSodium: 506mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 11g

This data was provided and calculated by Nutritionix.

© Aubrey Cornelius
Cuisine: Mexican / Category: Appetizers
Spicy Cheese Fritters - Deep or Air Fry

Arancini - Italian Rice Balls (Bake, Fry, or Air-Fry)

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Arancini have always been one of our favorite appetizers (and sometimes a meal): the combination of that crispy outside and creamy, cheesy rice inside is irresistible! It's always the first thing to disappear every time we serve it.

Traditional arancini are deep-fried, but I like to bake mine for a lighter version that's still crisp on the outside and gooey in the middle. The key is using short-grain rice so it sticks together just enough to hold its shape while still staying soft inside. I also cook the rice in part chicken broth to infuse a little extra flavor before mixing it with ricotta, mozzarella, and Parmesan.

Arancini can be baked, deep-fried, air-fried, or pan-fried, and I'll give you instructions for them all so you can them your way. And if you want to make them ahead of time, you can freeze them and bake right before guests arrive!

a platter of arancini rice balls with a small bowl of marinara sauce

I'll often serve arancini as our main course since everyone loves it so much! It pairs well with a vegetable side dish like garlic snap peas or green beans almondine. For dessert, I like to stick with the Italian theme and serve a simple affogato (which, if you've never had one, it's an absolute must-try for coffee lovers)!

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Ingredients

  • Rice: Traditional arancini are made with Arborio rice, the same short-grain rice used in risotto. We use short-grain brown rice in this recipe, but you can use whichever you prefer.
  • Broth: Cooking the rice in a mix of water and chicken (or vegetable) broth adds even more flavor. Feel free to use water, just be sure to add extra seasoning later.
  • Cheese: We use three cheeses in this arancini rice balls recipe: ricotta, mozzarella, and Parmesan. Ricotta adds creaminess, mozzarella gives you that stretchy cheese pull, and Parmesan adds a ton of salty flavor.
  • Marinara sauce: We add a small amount mixed into the rice mixture to add more flavor, then we add some to a small dish for dipping. Use your favorite homemade or store-bought sauce, just make sure it's thick and not too watery.
  • Eggs: The secret to binding everything together and helping the coating stick.
  • Flour: All-purpose flour works best, but whole wheat flour is fine if that's what you have on hand.
  • Panko breadcrumbs: If you only have regular breadcrumbs, those will work too, but panko will make these extra crispy.
  • Salt and pepper: Season these well!
  • Fresh parsley: A little sprinkled on top adds a lot of color, but this is optional.
  • Oil or cooking spray: Which you use will depend on the baking method you choose. Pan-frying and deep-frying uses oil, while air-frying or baking uses cooking spray.
an arancini Italian rice ball above a small bowl of marinara sauce just before being dipped

Instructions for Baking, Frying, or Air-Frying

Step 1: Cook the rice. In a medium saucepan, bring the chicken or vegetable broth and some water to a boil. Add the rice, reduce it to a simmer, and cook until the liquid is absorbed and the rice is tender but not mushy (it should still have a little bite).

Spread the rice out on a baking sheet to cool completely (this helps it firm up and makes shaping the rice balls much easier). Note: This step can be done the day before and can make the arancini easier to shape.

Step 2: Mix the filling. In a large bowl, combine the cooled rice with the marinara sauce, ricotta cheese, grated Parmesan, and a pinch of salt and pepper. Mix until it's well combined. The mixture should be sticky enough to hold its shape, so if it feels too loose, stir in a tablespoon or two of breadcrumbs. Note: If you're using brown rice or a longer grain, add the mixture to a food processor instead of just mixing it together. Pulse it a few times just until the rice is half its original size and all of the ingredients are well combined.

Step 3: Shape the arancini. Scoop about 2 tablespoons of the rice mixture and roll it into a ball using your hands. Press a small amount of the mozzarella into the center, then reshape to fully enclose the cheese. Repeat with the remaining mixture until all the rice is used. Place the balls on a parchment-lined baking sheet and refrigerate for at least 15 minutes to firm them up.

Step 3 of making arancini rice balls: the process of forming the rice balls and placing them on a sheet pan lined with parchment paper

Step 4: Coat the rice balls. Set up three shallow bowls: one with flour, one with whisked eggs, and one with panko breadcrumbs mixed with a little salt and Parmesan. Roll each rice ball first in flour, then dip it into the egg, and finally coat it evenly in breadcrumbs.

Step 4 of making arancini rice balls: dredging them in flour, then egg, then panko breadcrumbs

Step 5: Choose Your Cooking Method

  • Bake: Preheat your oven to 400°F. Place the rice balls on a parchment-lined baking sheet and lightly spray them with olive oil or cooking spray. Bake for 20-25 minutes, turning halfway through, until they're golden brown all over.
  • Pan-Fry: Heat about ½ inch of oil in a large skillet over medium heat. When the oil is hot (about 350°F), add the rice balls in batches, making sure not to crowd the pan. Cook for 2-3 minutes per side until they're golden and crispy. Transfer to a plate lined with paper towels to drain off the oil.
  • Air-Fry: Preheat the air fryer to 375°F. Lightly spray the basket and the rice balls with oil. Air-fry in batches for 10-12 minutes, shaking halfway through, until the rice balls are crispy and golden brown.
  • Deep-Fry: Heat cooking oil with a high smoke point (canola or avocado oil works well) in a deep fryer or heavy pot to 350°F. Fry the rice balls in small batches for 3-4 minutes, until they're golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Step 6 (last but definitely not least): Serve and enjoy! Sprinkle with fresh, chopped parsley and serve warm with marinara sauce for dipping.

Tips and Variations

  • Use day-old rice for easier shaping. Freshly cooked rice can be too soft and sticky to form into balls. If you can, cook the rice a day ahead and refrigerate it. Cold rice firms up, making it easier to handle and less likely to fall apart.
  • Don't skip the chill step. Once your rice balls are shaped, chill them for at least 15-20 minutes before coating or cooking. This helps them keep their shape when you bake or fry them.
  • Make sure the oil is the right temperature. If it's too hot, the outside will brown before the inside is heated through. If it's too cool, the rice balls will soak up more oil and make them greasy. If you're baking or air-frying, a light mist of olive oil spray makes all the difference.
  • Try different fillings. While mozzarella is a classic choice, small cubes of provolone, fontina, or smoked gouda are all delicious. You can even add a dollop of pesto for something a little different.
  • Turn leftover risotto into arancini. If you've made our Risotto with Mushrooms and Gorgonzola, you're already halfway there. It makes incredible arancini: just scoop, shape, coat, and fry (or bake). The gorgonzola melts adds so much flavor that you won't even need extra cheese. It's one of my favorite ways to turn leftover risotto into a whole new meal or appetizer.
  • Make them ahead of time. Form and coat the arancini, then refrigerate for up to 24 hours or freeze for up to 3 months before cooking. Bake or fry them straight from frozen, just add a few extra minutes of cooking time.
  • Serving ideas: These are fantastic as appetizers with warm marinara, but they also make a fun side or main dish for Italian dinners. I sometimes serve them alongside a bowl of tomato cauliflower soup for a cozy meal.
a platter of arancini rice balls with a small bowl of marinara sauce, with one arancini being dipped into the sauce

Storage and Reheating

  • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Let them cool completely before sealing the container to prevent condensation, which can make the coating soggy.
  • Freezing: Arancini freeze well, both cooked and uncooked. To freeze before cooking: Place the coated rice balls on a baking sheet and freeze them until they're solid, then transfer them to a freezer bag or airtight container for up to 3 months. To freeze after cooking: Let them cool completely before freezing the same way.
  • Reheating: Oven or Air Fryer (Best Method): Reheat at 375°F for about 10-12 minutes, or until heated through and crispy on the outside. Stovetop: Pan-fry in a little olive oil over medium heat for a few minutes per side until the outside is crispy again. Microwave: Use only if you're in a hurry (about 45 seconds per rice ball). The crust will be soft but the flavor will still be good!
  • Tip: If you froze them uncooked, you can bake or fry them straight from frozen (no need to thaw)! Just add an extra 3-5 minutes of cooking time.

Frequently Asked Questions

What kind of rice is best for arancini?

Traditional arancini are made with Arborio rice, the same type used for risotto. Its short grains and high starch content help the rice stick together while still staying creamy inside. If you don't have Arborio, other short-grain varieties like Carnaroli or Vialone Nano also work well. We use brown rice often because that's what we usually have on hand.

How do you keep arancini from falling apart?

The trick is to make sure the rice mixture is cool and sticky before shaping the balls. If it feels too loose or its not sticking together, mix in a tablespoon or two of breadcrumbs or grated Parmesan. Chilling the formed balls for 15-20 minutes before coating also helps them hold their shape during cooking.

Can I make arancini without frying?

You can easily bake or air fry them. Bake at 400°F for 20-25 minutes or air fry at 375°F for 10-12 minutes until golden and crispy. They'll still come out crispy without the extra oil!

Is arancini gluten-free?

Not usually, but it can be! Traditional recipes use flour and breadcrumbs for coating, but you can easily make gluten-free arancini by swapping both for gluten-free alternatives. You can also use crushed rice crackers or gluten-free panko for the coating.

Is arancini vegetarian?

This recipe is vegetarian-friendly as long as you use vegetable broth and check that your Parmesan is made without animal rennet (many brands note this on the label).

Is arancini hard to make?

Not at all, it just has a few steps. Once you've made it the first time, it'll be a breeze. The key is to cook the rice properly, chill it before shaping, and coat each ball evenly. From there, you can choose how to cook them (baking, pan-frying, deep-frying, or air-frying all work great). I usually make the rice and shape the balls in advance so assembly day is even easier.

What do you serve with arancini?

They're delicious on their own with a side of warm marinara, but for a full meal, try serving them alongside a fresh arugula salad, roasted vegetables, or a bowl of soup.

Can I use leftover risotto to make arancini?

That's actually the most authentic way to make them. Just refrigerate your leftover risotto and follow our assembling and cooking instructions.

Looking for more appetizer recipes? Try these:

a platter of arancini rice balls with a small bowl of marinara sauce

Arancini - Italian Rice Balls

Yield: 15 rice balls
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour

Arancini make a fantastic Italian appetizer or main course! Make your rice the day before for the best results, or use leftover risotto.

Ingredients

  • 2 cups arborio rice, cooked (you can also use short grain brown rice)
  • Chicken or vegetable broth (instead of water for cooking the rice; optional)
  • ¼ cup marinara sauce, plus extra for dipping
  • ½ cup ricotta cheese
  • ½ cup grated Parmesan cheese, divided
  • ½ cup mozzarella cheese, shredded or cubed
  • 2 eggs, whisked
  • 2 cups panko breadcrumbs
  • ¼ teaspoon kosher salt, more to taste
  • ¼ teaspoon ground black pepper
  • 1 cup all-purpose flour
  • ¼ cup chopped fresh parsley, for garnishing

Instructions

  1. Cook the rice according to package instructions (use chicken or vegetable broth for more flavor instead of water).
  2. Once the rice is fully cooked, add it to a food processor along with the marinara, ricotta and half of the parmesan cheese. Pulse together until the rice is half its original size and all of the ingredients are well combined.
  3. Using a small ice-cream scoop or your hands, form about 15 balls onto a parchment-lined baking sheet. Insert the mozzarella into the center of the balls, then reform the rice around the cheese.
  4. Put the rice balls on the sheet pan into the refrigerator for 15-20 minutes (or the freezer for about 4 minutes). This step will make it much easier to form the balls and help them stay together when cooking.
  5. Meanwhile, mix together the panko breadcrumbs, the remaining Parmesan, and a pinch of salt and pepper to a small shallow bowl. Add the the whisked eggs to another shallow bowl, and one more with the flour.
  6. Once the rice balls are chilled, dredge first in the flour, then in the egg wash and last in the panko breadcrumb mixture.

Cooking Instructions

OVEN

Preheat your oven to 400°F. Place the rice balls on a parchment-lined baking sheet and lightly spray them with olive oil or cooking spray. Bake for 20-25 minutes, turning halfway through, until they're crispy and golden brown.

PAN-FRY

Heat about ½ inch of oil in a large skillet over medium heat. When the oil is hot (about 350°F), add the rice balls in batches, making sure not to crowd the pan. Cook for 2-3 minutes per side until golden. Transfer to a paper towel-lined plate to drain.

AIR-FRY

Preheat the air fryer to 375°F. Lightly spray the basket and the rice balls with oil. Air-fry in batches for 10-12 minutes, shaking halfway through, until crisp and evenly browned.

DEEP-FRY

Heat cooking oil with a high smoke point (canola or avocado oil work well) in a deep fryer or heavy pot to 350°F. Fry the rice balls in small batches for 3-4 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

To Serve: Sprinkle with fresh, chopped parsley and serve with a small dish of marinara sauce for dipping.

Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 545Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 116mgSodium: 888mgCarbohydrates: 76gFiber: 3gSugar: 4gProtein: 25g

This data was provided and calculated by Nutritionix.

© Aubrey Cornelius
Cuisine: Italian / Category: Appetizers
Arancini - Italian Rice Balls (Bake, Fry, or Air-Fry)

Cilantro Lime Chicken (Grilled, Baked, or Air Fried!)

by 43 Comments

This Cilantro Lime Chicken is packed with fresh flavor from lime juice, garlic, and herbs, and it comes together with just a handful of ingredients. It's perfect for grilling season, but it's just as good seared in a skillet or roasted in the oven!

You can serve it straight off the grill with a side or two, slice it for tacos or salads, or pile it onto a flatbread with all your favorite toppings. It's one of those recipes you'll find yourself making on repeat, especially once you taste the flavorful, smoky marinade. Marinate ahead, cook quickly, and enjoy it in endless ways!

a cilantro lime chicken breast with visible grill marks resting on a wooden cutting board after just having been sliced

I created this easy marinated chicken recipe because I wanted something healthy that still has all the flavors I love (I'm a sucker for chipotle, lime, and cilantro; I even used chipotle in these smoked baked beans, which go surprising well with this chicken). It was also the inspiration for this flatbread with chicken, mango, & roasted jalapeños).

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Ingredients

  • 2 pounds boneless, skinless chicken breasts (about 3-4 breasts)
  • The zest and juice of 3 limes
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon chipotle powder (adds smoky heat-optional but recommended)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh cilantro, chopped
  • 1-2 tablespoons adobo sauce (from canned chipotle peppers in adobo (optional for extra flavor)

Instructions

  1. Make the marinade: In a small bowl or large resealable plastic bag, combine the lime zest and juice, olive oil, minced garlic, cumin, onion powder, chipotle powder, salt, pepper, chopped cilantro, and adobo sauce (if using). Mix well to combine.
  2. Marinate the chicken: Add the chicken breasts to the marinade, making sure they're fully coated. Cover and refrigerate for at least 2 hours, and up to 4 hours for best flavor. Don't marinate it much longer, as the lime juice can begin to break down the meat and affect the texture.
  3. Preheat your grill or skillet: Heat a grill to medium or preheat a grill pan or large skillet over medium heat.
  4. Cook the chicken: Remove the chicken from the marinade and discard the marinade. Grill or sear the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is nicely browned.
  5. Rest and serve: Let the chicken rest for 5 minutes before slicing or serving. Enjoy it on its own, or use it in tacos, salads, bowls, wraps, or flatbreads.
a closeup of a cilantro lime chicken breast with visible grill marks resting on a wooden cutting board

Alternate Cooking Methods

Air Fryer Instructions

  1. Preheat air fryer to 375°F.
  2. Lightly spray the air fryer basket with oil or use parchment paper liners designed for air frying.
  3. Remove chicken from the marinade and shake off excess. Place in a single layer in the basket.
  4. Air fry for 16-18 minutes, flipping halfway through, or until the internal temperature reaches 165°F and the outside is lightly browned.
  5. Let rest for 5 minutes before slicing or serving.

Oven-Baked Instructions

  1. Preheat oven to 400°F.
  2. Place the marinated chicken in a baking dish or on a foil-lined sheet pan.
  3. Bake uncovered for 20-25 minutes, or until the internal temperature reaches 165°F. For extra browning, broil during the last 2-3 minutes.
  4. Rest for 5 minutes before serving.

Substitutions

  • Chicken breasts: Swap with boneless, skinless chicken thighs for juicier, more forgiving results (especially great for grilling).
  • Lime juice: In a pinch, use bottled lime juice, but fresh-squeezed gives the best flavor. Lemon juice can work, though the flavor will be slightly different.
  • Cilantro: If you're not a fan of cilantro, substitute with flat-leaf parsley or leave it out entirely; the lime and garlic will still carry the flavor.
  • Adobo sauce: Skip it if you want less heat, or substitute it with a pinch of smoked paprika for a milder smoky flavor.
  • Olive oil: Any neutral oil like avocado or canola oil can be used instead.
  • Chipotle powder: You can use smoked paprika or chili powder instead (just be aware that this will change the flavor). For a milder version, leave it out entirely.
three cilantro lime chicken breasts with visible grill marks resting on a wooden cutting board

How to Serve

  • Cilantro Lime Chicken Tacos: Slice the grilled chicken and serve it in warm tortillas with shredded cabbage, avocado, and a drizzle of lime crema or sour cream.
  • Cilantro Lime Chicken Bowls: Build a burrito-style bowl with rice, black beans, corn, avocado, and sliced chicken. Top with roasted tomato salsa or this avocado lime ranch dressing.
  • Flatbread or Wraps: Use the chicken in a wrap or on flatbread with shredded lettuce, tomatoes, cheese, and your favorite sauce for a quick lunch or dinner.
  • Skewers: Cut chicken into chunks before marinating and thread onto skewers. Grill for 3-4 minutes per side (perfect for parties or meal prep).
  • Salad Topper: Serve the sliced chicken over a bed of mixed greens, cherry tomatoes, and cucumber with a citrus vinaigrette or ranch dressing.
  • Quesadillas or Nachos: Chop up the chicken and layer it into quesadillas or on top of nachos with melty cheese and jalapeños. It's especially delicious on these healthy nachos.

Equipment Needed

  • Whisk or spoon (to mix marinade)
  • Large resealable plastic bag or shallow dish (for marinating)
  • Grill, grill pan, skillet, air fryer, or oven
  • Tongs (for flipping chicken)
  • Meat thermometer (to check doneness - 165°F internal temperature)
  • Cutting board and knife (for slicing after cooking)
  • Measuring spoons and cups
  • Citrus zester and juicer (optional, but helpful for prepping limes)

Storage & Reheating

Refrigerator:
Store any leftover cilantro lime chicken in an airtight container in the fridge for up to 4 days. Slice or shred the chicken before storing if you plan to use it in salads, tacos, or wraps later.

Freezer:
Let the cooked chicken cool completely, then place it in a freezer-safe bag or container. Freeze for up to 3 months. For the best results, freeze it in individual portions for easy use later. Thaw it overnight in the fridge before reheating.

Reheating:

  • Stovetop: Reheat sliced chicken in a skillet over medium heat with a splash of water or broth to keep it moist.
  • Microwave: Cover with a damp paper towel, then microwave in 30-second intervals until it's warmed through.
  • Oven: Cover it with foil and warm it at 350°F for 10-15 minutes.
  • Air Fryer: Reheat at 350°F for 4-5 minutes (this method will give you slightly crispy edges).
a closeup of three cilantro lime chicken breasts with visible grill marks resting on a wooden cutting board

Frequently Asked Questions

Can I marinate cilantro lime chicken overnight?

It's best to marinate for 2 to 4 hours max. Because of the lime juice, marinating too long (especially overnight) can start to break down the chicken and make it mushy.

Can I use chicken thighs instead of breasts?

I often use boneless, skinless chicken thighs in this recipe. They tend to stay juicier when grilled or baked, too.

Is cilantro lime chicken spicy?

The chipotle powder and adobo sauce add a very mild kick. To make it spicier, increase the chipotle powder or add extra adobo sauce. To make it even more mild, simply reduce or omit those ingredients.

Can I make this ahead of time?

You can marinate the chicken in advance (up to 4 hours), then cook and store it for up to 4 days. It reheats well and is great for meal prep.

What if I don't like cilantro?

You can substitute fresh parsley or simply leave it out. The lime and garlic still give the chicken great flavor.

Can I use bottled lime juice instead of fresh?

Fresh lime juice is the best by far, but bottled juice works in a pinch.

What should I serve with cilantro lime chicken?

It pairs well with rice, beans, grilled vegetables, or a crisp salad. You can also slice it up for tacos, wraps, or bowls.

Looking for other recipes like this? Try these:

Pairings

These are my favorite things to serve with cilantro lime chicken:

a closeup of three cilantro lime chicken breasts with visible grill marks resting on a wooden cutting board

Cilantro Lime Chicken

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 2 hours
Total Time: 2 hours 25 minutes

This cilantro lime chicken is super flavorful, healthy, and perfect to use in any number of dishes - or just on its own!

Ingredients

  • 2 pounds chicken breasts (3-4 breasts)
  • zest and juice of 3 limes
  • ¼ cup extra-virgin olive oil
  • 3 garlic cloves (minced)
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon chipotle powder
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup fresh cilantro (chopped)
  • 1-2 tablespoons adobo sauce (from a can of chipotle peppers in adobo sauce (optional))

Instructions

  1. Place all the ingredients except chicken into a small bowl, dish or large resealable plastic bag; mix well. Add the chicken and turn it to make sure it's coated well. Place in the fridge and let it marinate for at least two hours and up to four.
  2. Grill the chicken over medium heat until well-browned on both sides and cooked completely through. (See the post for alternative cooking instructions).
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 556Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 193mgSodium: 410mgCarbohydrates: 15gFiber: 2gSugar: 8gProtein: 71g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Mexican / Category: Chicken Dinner Recipes
Cilantro Lime Chicken (Grilled, Baked, or Air Fried!)

Crispy Smashed Potatoes

by 68 Comments

This easy Smashed Potato recipe will become your go-to recipe! Smashed Potatoes can be made mostly ahead of time then just toss them in the oven or air fryer.

Smashed potatoes, also known as crash hot potatoes in Australia, are a tasty side dish or party snack for everyone to love and enjoy. Essentially, they are small potatoes that are cooked, smashed, and then roasted in the oven or an air fryer with oil.  The result is a delicious almost crispy French fry on the outside and a fluffy, creamy potato on the inside.

Crispy Smashed Potatoes Recipe

What kind of Potatoes should I use?

I used baby red potatoes but you can really use any variety of small, round potato including small yellow potatoes.

How to Make Smashed Potatoes

Simply cook the potatoes by boiling until tender, give them a smash with your palm, fork, cup or potato masher and refrigerate until ready to toss in the oven.

By roasting them over a high heat with olive oil and a little salt, you're ensuring your smashed potatoes will turn out crispy on the outside yet melt-in-your-mouth soft on the inside.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Air Fryer Smashed Potatoes

Smashed potatoes can be made in an air fryer. No boiling required!

  1. Rinse, scrub (if necessary) and dry the potatoes.
  2. Set the air fryer to 400ºF and cook for 15-20 minutes.
  3. Place the potatoes on a non-stick baking sheet and gently press each on with your palm, fork, cup or mug to flatten. Drizzle with olive oil and sprinkle generously with salt.
  4. Set the air fryer to 400ºF and cook for 15-20 minutes until the potatoes are crispy golden brown.

Different types and sizes of air fryers cook faster or slower. Adjust cook times accordingly.

Air Fryer Smashed Potatoes

Smashed Potatoes Tips

  • Use small potatoes.
  • You can substitute a non-stick baking sheet by lining a baking sheet with foil and lightly grease it.
  • For maximum crispiness:
    • Drain the potatoes before baking to reduce moisture and any soggy results.
    • Let the potatoes steam dry after smashing them.

Smashed Potato Variations

These smashed potatoes taste great with this simple recipe but these variations and substitutes can enhance the flavor to your liking.

  • Try yellow potatoes e.g., Yukon Gold, instead of baby red potatoes.
  • Add garlic and herbs like smoked paprika, rosemary, chive, thyme, garlic powder and onion powder. 
  • Add crumbled bacon on top.
  • Substitute extra-virgin olive oil with butter, garlic butter, extra light olive oil or garlic infused oil.
  • Try adding salt and pepper to the olive oil.
  • Creamy or herbed sauces like a buttermilk ranch dressing really enhance the flavor and presentation.
  • Cheese lovers can add parmesan, cheddar, Romano or any cheese on top.
  • Add a dollop of sour cream.
Crispy Smashed Potatoes

How to Store

Refrigerate leftover potatoes in an airtight container for up to 3 to 4 days. Reheat in a microwave, oven or air fryer.

What Are Baby Red Potatoes

Red potatoes are thin-skinned, small round or oval shaped potatoes with a light, buttery, earthy flavor and a creamy texture. They are sometimes called new potatoes, because they are young potatoes that commonly arrive in markets soon after they are harvested

The main varieties in the red potato family are well suited to baking, roasting and boiling and also popular as a seasoned potato and in many types of dishes and potato salads.

Red potatoes contain vitamin C, vitamin B6, fiber (particularly when eaten with the skin on), and some iron and are low in fat and high in potassium.

Try these delicious potato recipes next!

Crispy Smashed Potatoes

Crispy Smashed Potatoes Recipe

Yield: 4 side servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Smashed Potatoes are like a combination of a crispy French fry and a fluffy baked potato. The perfect side dish or appetizer for just about any party or dinner!

Ingredients

  • 12 Baby Red Potatoes or yellow potatoes (about 1.5 lbs)
  • ½ cup extra-virgin olive oil
  • kosher salt & freshly ground black pepper

Instructions

  1. Rinse, scrub (if necessary) and dry the potatoes.
  2. Fill a pot, dutch oven or deep skillet with water and place the potatoes in one layer. Add enough water to cover by an inch. Bring to a boil, then simmer until potatoes are cooked through and can be pierced easily with a fork (20-25 minutes).
  3. Preheat oven to 450°F.
  4. Drain potatoes well and pat dry. Place on non-stick baking sheet and gently press each on with your palm, fork, cup or potato masher to flatten. Drizzle with olive oil and sprinkle generously with salt.
  5. Roast potatoes for 20 minutes. Remove from oven, flip each potato over, drizzling with more olive oil if any look dry and seasoning with more salt, if necessary. Roast for another 20 minutes or until potatoes are sizzling and crispy.

Notes

Olive oil (or any oil or butter) helps the potatoes become crisp and golden brown.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1077Total Fat: 28gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 0mgSodium: 186mgCarbohydrates: 185gFiber: 17gSugar: 13gProtein: 22g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Sides
Crispy Smashed Potatoes

Buffalo Cauliflower Wings

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Get your veggies in with these crispy and tasty baked Buffalo Cauliflower Wings. Make these delicious little cauliflower bites in the oven or the air fryer for a delicious appetizer or even a meal!

a closeup of a plate of buffalo cauliflower wings with a small dish of ranch dressing next to a plaid towel

Ingredients

  • cauliflower florets
  • avocado oil or coconut oil
  • almond meal, all-purpose flour, almond flour or another flour substitute
  • paprika
  • garlic powder
  • salt and pepper
  • almond milk (any milk will work)
  • whey protein isolate or pork rind breadcrumbs (or regular, unseasoned breadcrumbs)
  • buffalo wing sauce
  • ranch dressing, for dipping (or blue cheese)

Instructions

These could really be called "twice-baked buffalo cauliflower bites". They're breaded, baked, then lightly coated in the buffalo sauce and baked again. This is the best method for ensuring they turn out nice and crispy.

To start, preheat your oven to 425F. The high heat is essential to getting them crispy and cooked through. You'll also need an oven-safe wire rack that's placed over a sheet pan (this is the same method I use to make my popular keto-friendly Lemon Pepper Wings).

Toss cauliflower florets with a little oil in a mixing bowl, then coat them in a mixture of flour and seasonings. Dip each floret in a little milk then roll it in your chosen breading. Place them on the wire rack.

Bake them to give the coating time to adhere and partially cook the cauliflower, then lightly dip them in the buffalo sauce. Return them to the oven and bake them for the final time. Serve them immediately with more buffalo wing sauce and/or ranch or blue cheese dressing for dipping, and some celery sticks.

a plate of buffalo cauliflower wings with a small dish of ranch dressing next to a plaid towel

How many carbs are in cauliflower wings

This recipe has just 3g net carbs per serving! The recipe works if you're on a low-carb or keto diet and uses almond meal and whey protein isolate as the suggested breading. If you haven't tried using that as a breading before, you'll be pleasantly surprised at how wonderful it is! I also make my own homemade buffalo wing sauce which is also delicious in Keto Buffalo Chicken Dip.

Regular flour and breadcrumbs can also be used if you're not concerned about carbs. Panko breadcrumbs are great, too.

Why cauliflower wings get soggy

Baked cauliflower wings can get soggy if too much of the Buffalo sauce is used when coating the wings before going back into the oven. Just lightly coating them will keep them nice and crispy. You can also opt to dip each wing into the sauce at the table, like a dipping sauce. Whatever is easiest and tastiest for you will work!

Another method to keeping them crispy is to replace the milk with Frank's hot sauce then skip dipping them in step five. This will make them a lot spicier but go for it if that's your thing!

It's also important to use an oven-safe wire rack placed over a sheet pan when baking the wings. This allows air to circulate under the wings which results in a crispier wing. If you don't have one, line the sheet pan with parchment paper. They won't be quite as crispy but they'll still taste delicious.

a closeup of a plate of buffalo cauliflower wings with a small dish of ranch dressing next to a plaid towel

How to make cauliflower wings in the air fryer

Cauliflower wings are a perfect candidate for the air fryer and they get even more crispy than the oven. Preheat your air fryer to 400F. Follow the instructions in the recipe below through step four. Place the wings in a single layer in the air fryer and cook for 10 minutes. Remove them and coat with the buffalo sauce. Cook another 10 minutes or until they're crispy and cooked through.

Using frozen cauliflower

I highly recommend using fresh cauliflower for this recipe, but sometimes you need to make adjustments for cravings. I get it. Just make sure to thaw the cauliflower completely and pat it dry with paper towels before breading.

Tips and Variations

  • Replace the Buffalo sauce with your favorite barbecue sauce
  • Add a very light coating of buffalo sauce before baking in step five
  • To get them even crispier, run them under the broiler for a few minutes after baking (watch them carefully)
  • Skip the breading entirely and toss partially roasted cauliflower with the buffalo sauce as directed
  • Be sure to use small, bite-sized cauliflower florets
  • Add a little onion powder
  • Replace the paprika with smoked paprika (or a combination) for an added smoky flavor
A Plate Of Buffalo Cauliflower Wings With Side Of Ranch Dressing

Buffalo Cauliflower Wings

Yield: 2-4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Get your veggies in with these crispy and tasty baked Buffalo Cauliflower Wings. Make these delicious little cauliflower bites in the oven or the air fryer for a delicious appetizer or even a meal!

Ingredients

  • 1 small head of cauliflower, cut into bite-sized florets
  • 2 tablespoon avocado oil
  • ¼ almond meal or all-purpose flour
  • ½ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon coarse salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ cup almond milk (any milk will work)
  • ½ cup whey protein isolate or pork rind breadcrumbs (or regular, unseasoned breadcrumbs)
  • ½ cup buffalo sauce
  • ¼ cup ranch dressing, for dipping

Instructions

  1. Preheat the oven to 425°F. Place an oven-safe wire cooking rack over a sheet pan and spray the rack lightly with cooking spray.
  2. In a large bowl, toss the cauliflower florets with the oil until it's completely coated.
  3. Mix together the almond meal or flour with the paprika, garlic powder, salt, and pepper. Sprinkle it over the cauliflower and toss it gently until it's all coated.
  4. Dip each cauliflower floret in the milk then roll it in the whey protein or breadcrumbs. Place on the wire rack.
  5. Bake for 15 minutes. then lightly dip each cauliflower floret in the buffalo sauce, letting any excess drip off, and return to the rack (not too much sauce or they could get soggy). Bake for another 15-20 minutes or until they're crispy and cooked through.
  6. Tip: Run them under the broiler for a few minutes to get them extra-crispy. Watch them carefully.


Air Fryer Instructions

  1. Preheat the air fryer to 400F. Follow the instructions through step 4. Place in a single layer in the air fryer and cook for 10 minutes. Remove and coat with the buffalo sauce. Cook another 10 minutes or until they're crispy and cooked through.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 168Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 783mgCarbohydrates: 6gNet Carbohydrates: 3gFiber: 3gSugar: 2gProtein: 12g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Appetizers
Buffalo Cauliflower Wings

Homemade Peanut Butter Pop Tarts

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Homemade peanut butter pop tarts are infinitely better than any you can buy at the store. These might not be as quick as most of our recipes, but it's worth every bit of time you put into them!

finished peanut butter pop tarts just after spreading with icing and chopped nuts

We've been making these homemade pop tarts for years at our house, and they're always the first thing to disappear. I started making them years ago when the kids were little; it was something they could help with and was the perfect activity when hosting playdates.

They're also a great addition to a brunch, especially if there will be kids there. I like to make them with a few different brunch dishes, usually a cottage cheese egg bake and baked oatmeal cups. That way there's something for everyone!

Our favorite filling mixin is marshmallow fluff, and it's how I've written the instructions. The recipe is so versatile though, so try something different if you prefer! I've also let everyone choose their own fillings and just dolloped the fluff, jam, chocolate chips, etc. on top of the peanut butter instead of mixing it together.

On top of all that, peanut butter pop tarts are absolutely delicious! Warm, melty, creamy peanut butter pairs perfectly with the flaky pastry shell. The nuts sprinkled on top add the perfect texture. And did I mention they're convenient since they're basically a portable dessert or snack?

Ingredients

  • Flour: The outer shell of peanut butter pop tarts is a flaky pastry dough, much like a pie crust. To prepare the dough, all-purpose flour works best here.
  • Butter: Unsalted is the way to go here, and please skip the butter spreads (they will not get the job done and the end result won't be the same). As the pastry bakes, the butter melts and creates steam, creating air pockets in the dough that result in irresistibly flaky layers.
  • Marshmallow fluff: The light and fluffy topping has the taste and consistency of melted marshmallows. It's available at most grocery stores here in the US.
  • Peanut butter: We prefer to use creamy peanut butter, although crunchy is fine if you wish to add a little texture. As for the type, I recommend the standard store-bought peanut butter that you spread on white bread for peanut butter and jelly sandwiches instead of the natural or homemade kind, as it doesn't separate and isn't runny.
  • Cocoa powder: Cocoa powder, powdered sugar, and a few other ingredients combine to make the chocolatey icing that tops each pop tart. Use natural cocoa powder or Dutch process for a deep, almost black color.

Check out the recipe card below for a complete ingredients list with measurements.

homemade pop tart dough on parchment paper after being cut into 9 pieces

Instructions

The most challenging part of making peanut butter pop tarts is making the dough, which isn't difficult at all (the most labor-intensive step is cutting the butter into the flour, promise). Waiting for these to bake might be even more challenging!

  1. Prepare the dough: Mix the dry ingredients, then cut the butter into the flour using two forks or do it by hand. Just work quickly if using your hands since your body heat can melt the butter. Afterward, slowly drizzle in ice water, in one-tablespoon increments, as you mix until the dough clumps.
  2. Form and chill: Form the dough into a ball, divide the ball in half, flatten each half so you have flattened disks, then tightly wrap each disk in plastic. Chill the dough in the fridge for at least an hour.
  3. Roll and trim: Working with one at a time, roll each disk out into a 9×12 inch rectangle, trim the edges, cut in half lengthwise, then into thirds diagonally.
  4. Fill and seal: Fold the peanut butter and marshmallow fluff to make the pop tart filling, add a tablespoon of filling to the center of each pop tart, and seal with the tines of a fork.
  5. Freeze and bake: Briefly freeze, then brush the tops with egg wash and bake. Cold butter plus a hot oven will yield flaky pop tarts.
  6. Finish: Peanut butter pop tarts aren't pop tarts without the icing. Sprinkle chopped nuts over the top of each pastry before the icing sets.
step 8 for making homemade peanut butter pop tarts showing how to cut the dough into 9 pieces
Step 8: Cutting the dough into rectangles
step 10 for making homemade pop tarts showing the filling ingredients being mixed together
Step 10: Mixing the filling
a second image of step 13 for making homemade pop tarts showing the edges being crimped with a fork
Step 13: Crimping the edges with a fork
step 15 for making peanut butter pop tarts showing the glaze spread onto the hot pop tarts

Variations

We love these peanut butter pop tarts mixed with marshmallow fluff, but it's nice to switch things up sometimes! Try giving one of these a try instead:

  • chocolate chips or chunks
  • finely chopped peanut butter cups
  • strawberry or raspberry jam (dollop on top instead of mixing it in)
  • toffee bits
  • crushed pretzels
  • crushed oreos
  • crushed graham crackers
finished peanut butter pop tarts just after spreading with icing and chopped nuts

Make Ahead

Peanut butter pop tarts are great make-ahead treats. You can prepare the dough in advance and refrigerate it overnight or freeze it for up to two weeks. The dough is the most labor-intensive part aside from assembly, so this really cuts down on time when you're ready to bake them.

If you make the entire batch, store the pop tarts in an airtight container at room temperature for 3 days or in the refrigerator for up to 6 days.

We like to reheat them in an air fryer or a 375°F oven for 2-3 minutes (keep an eye on the icing and remove them if it starts to get too melted). A microwave will work, too, but be aware that they'll get soft if reheated this way.

Freezing Homemade Pop Tarts

Homemade pop tarts freeze really well, both baked and unbaked. They're actually a great make-ahead pastry!

Here's how to do it depending on when you want to freeze them:

Freezing Unbaked Pop Tarts

  1. Make the pop tarts just up to before baking them, and omit the egg wash for now.
  2. Place them on a parchment-lined baking sheet in a single layer.
  3. Freeze them until they're solid, about 1-2 hours.
  4. Transfer them to a freezer bag or airtight container and freeze for up to 3 months.

To Bake From Frozen:

  • No need to thaw.
  • Brush with the egg wash straight from the freezer.
  • Bake at the same temperature, adding about 3-5 extra minutes.

Freezing Baked Pop Tarts

  1. Bake the pop tarts and allow them to cool completely. Skip icing them for now.
  2. Wrap each pop tart individually in plastic wrap.
  3. Store them in a freezer bag and freeze them for up to 2 months.

To Reheat:

  • In the oven: 350°F for 8-12 minutes.
  • Air fryer: 325°F for 3-5 minutes.
  • Microwave: Not recommended.

Once they're reheated to your liking, spread them with the icing and sprinkle with the nuts.

Tips

  • Freeze them in a single layer first so they don't stick together.
  • Make sure the edges are sealed well to avoid the filling from leaking out.
  • Label with the filling flavor and the date you froze them.
  • You can also add a sheet of parchment between any layers so they don't stick together.

Related Recipes

Looking for more delicious dessert recipes? Try these:

finished peanut butter pop tarts just after spreading with icing and chopped nuts

Peanut Butter Pop Tarts

Yield: 9 pop tarts
Prep Time: 25 minutes
Cook Time: 22 minutes
Additional Time: 1 hour
Total Time: 1 hour 47 minutes

Homemade pop tarts are so much better than store-bought! Don't let the instructions intimidate you - these come together easily once the dough is made.

Ingredients

Pop Tart Dough

  • 2 ½ cups all-purpose flour
  • 1 ¼ teaspoon salt
  • 12 tablespoons chilled unsalted butter, cut into small cubes
  • ½ cup ice water

Egg Wash

  • 1 tablespoon water
  • 1 egg

Filling

  • ½ cup peanut butter
  • ½ cup marshmallow fluff (or another mixin; see notes below)

Icing

  • ½ cup powdered sugar
  • ¼ cup cocoa powder
  • 3 tablespoons water

Toppings

  • 2 tablespoons peanut butter
  • 1 tablespoon heavy cream
  • ¼ cup crushed nuts (peanuts, hazelnuts, etc.)

Instructions

  1. Whisk the flour and salt together in a large bowl. Add the cubed, cold unsalted butter. Using two forks, cut the butter into the flour until the mixture resembles coarse meal.
  2. Measure ½ cup of ice and water in a glass. The ice helps the fats stay chill and keeps the pastry nice and flakey.
  3. Slowly drizzle in the very cold water to the flour mixture, 1 tablespoon at a time, stirring after every tablespoon of water that you add. Stop adding water when the dough begins to clump. Do not add any more water than needed.
  4. Turn the dough onto a floured work surface and knead it with your hands. The dough should come together easily and should not feel overly sticky.
  5. Form the dough into a ball, divide it in half, then flatten each half into 1-inch thick discs using your hands. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or overnight.
  6. Once the dough has chilled, take one disk out of the fridge and let it stand for 3-5 minutes.
  7. Roll it out onto a floured surface into a large rectangle (about 9x12) and transfer the dough to a parchment- lined baking sheet.
  8. Trim the edges then cut in half lengthwise, and into thirds horizontally. This should form 9 rectangular pieces. Repeat these steps with the other half of the dough then place both baking sheets in the refrigerator.
  9. Preheat the oven to 350°F.
  10. Meanwhile, mix the peanut butter and marshmallow fluff together in a medium-sized mixing bowl.
  11. Remove both of the baking sheets from the refrigerator. Using a small ice cream scoop or spoon, add about 1 tablespoon of filling to the center of each pop tart (do this to only 1 of the baking sheets).
  12. Take the second sheet (without filling) and place the pop tart dough on top of the halves with filling. Whisk the egg and water together for the egg wash, and brush the tops of the pop tarts.
  13. Seal the edges together using your fingers, then use a fork to make the edge marks. Place the pop tarts in the freezer for about 5 minutes.
  14. Bake the pop tarts for about 22-28 minutes, or until they're golden brown.
  15. Meanwhile, mix together the icing ingredients in a small bowl. Remove the pop tarts from the oven and allow them to cool slightly. Spread the icing on top and immediately sprinkle with chopped nuts before the icing sets.

Notes

If you'd prefer to use something other than marshmallow fluff, you can also try one of these:

  • chocolate chips or chunks
  • finely chopped peanut butter cups
  • strawberry or raspberry jam (dollop on top instead of mixing it in)
  • toffee bits
  • crushed pretzels
  • crushed oreos
  • crushed graham crackers

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 671Total Fat: 30gSaturated Fat: 12gUnsaturated Fat: 18gCholesterol: 63mgSodium: 427mgCarbohydrates: 88gFiber: 5gSugar: 23gProtein: 15g

This data was provided and calculated by Nutritionix.

© Aubrey Cornelius
Cuisine: American / Category: Desserts
Homemade Peanut Butter Pop Tarts

Sourdough French Toast with Mascarpone

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Sourdough french toast is a little tangy and a little sweet with a creamy mascarpone topping and fresh sweet berries. It's perfect for a lazy weekend or a holiday morning brunch!

a stack of sourdough french toast on a black plate topped with fresh berries and mascarpone cream

Sourdough has always been my first choice for French toast, and once you try it this way, it's hard to go back. It has a slightly tangy flavor that balances the richness of the custard. I love the sturdy structure of sourdough because it soaks up the eggy goodness without turning soggy. You get a crisp, golden outside and a creamy center every single time.

This version takes things a step further with a mascarpone cream topping, which might be my favorite way to finish French toast. Mascarpone is rich and silky but not overly sweet, so it complements the sourdough instead of overpowering it. It tastes indulgent without feeling heavy, and it pairs really well with everything from fresh berries to a drizzle of maple syrup.

a stack of sourdough french toast on a black plate topped with fresh berries and mascarpone cream with one bite taken out

We love to make this mascarpone french toast for Christmas morning, but we also make it for lazy Sunday mornings. If we have guests over, it's goes really well with a sausage hash brown breakfast casserole or a cottage cheese egg bake. And you can make some baked oatmeal cups with different toppings so there's something for everyone!

Ingredients

There aren't many ingredients in this easy recipe, and it's really simple to make. Here's a list of everything you'll need:

  • large eggs
  • unsweetened almond or dairy milk
  • cinnamon
  • sourdough baguette
  • mascarpone cheese
  • heavy whipping cream
  • powdered sugar
  • vanilla extract
  • salt

Toppings

  • maple syrup
  • powdered sugar
  • fresh berries
a sourdough baguette, an open carton of fresh eggs, and powdered sugar showing the ingredients needed to make sourdough french toast

Instructions

There are just a few steps to make this easy mascarpone french toast. You can make the mascarpone up to two days ahead of time, but it's best made fresh and it only takes a few minutes. It's worth it!

  1. The first thing you'll want to do is to make the custard for the french toast. Whisk together the eggs, milk, and a little cinnamon and set it aside.
  2. Next make the whipped mascarpone. It works best if you have a whisk attached to a stand mixer, but a regular hand mixer will also work. Whisk the mascarpone, heavy whipping cream, a little powdered sugar, and some vanilla extract until soft peaks form. Now set that aside to make the french toast.
  3. Preheat a griddle or large skillet over medium heat. Dip each bread slice into the egg mixture, letting the excess drip off. Place into the hot skillet and cook until both sides are golden brown.
  4. Now just top a few slices of the french toast with a dollop of whipped mascarpone and your toppings of choice!
a closeup of a stack of sourdough french toast on a black plate topped with fresh berries and mascarpone cream

Storage and Make-Ahead

  • French Toast: French toast is always best served fresh, but leftovers store well if you have extras. Let the cooked slices cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or warm them in a toaster oven or air fryer. To freeze, place cooled slices in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 2 months. Reheat straight from frozen in a toaster, air fryer, or oven until heated through.
  • Whipped Mascarpone: The whipped mascarpone can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Before serving, give it a gentle stir or quick whisk. Freezing is not recommended.
  • Make-Ahead: Whisk the egg mixture the night before and refrigerate it in a covered container. Slice the bread ahead of time as well. When you're ready to cook, just re-whisk the custard, heat the skillet, and you're minutes away from fresh French toast!

Related Recipes

Looking for more delicious breakfast recipes? Try these:

a stack of sourdough french toast on a black plate topped with fresh berries and mascarpone cream

Sourdough French Toast with Mascarpone

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Sourdough french toast is a little tangy and a little sweet with a creamy mascarpone topping and fresh sweet berries. It's perfect for a lazy weekend or a holiday morning brunch!

Ingredients

French Toast

  • 3 eggs, whisked
  • 1 cup unsweetened almond or dairy milk
  • 1 ½ teaspoons cinnamon
  • 1 loaf sourdough baguette, sliced

Whipped Mascarpone

  • ½ cup mascarpone cheese
  • ½ cup heavy whipping cream
  • 1-2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Additional Toppings

  • maple syrup
  • powdered sugar
  • fresh berries

Instructions

  1. Whisk together the eggs, almond milk, and cinnamon in a large mixing bowl. Set it aside.
  2. Add the mascarpone, heavy whipping cream, a tablespoon of powdered sugar, and the vanilla extract to the bowl of a stand mixer fitted with the whisk attachment. Beat until soft peaks form (about 1 minute or so). Taste and add more powdered sugar, if needed. Set aside.
  3. Preheat a skillet or pan over medium heat.
  4. Generously dip each bread slice into the egg mixture until both sides are wet. Allow the excess to drip into the bowl.
  5. Place in the skillet and cook until both sides are golden brown (about 3-4 minutes each side).
  6. Once the french toast is finished, top with a dollop of the whipped mascarpone and any additional toppings of your choice.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 31gSaturated Fat: 18gUnsaturated Fat: 13gCholesterol: 223mgSodium: 325mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 11g

This data was provided and calculated by Nutritionix.

© Aubrey Cornelius
Cuisine: American / Category: Breakfast and Brunch
Sourdough French Toast with Mascarpone

Sweet Potato Nachos with Creamy Jalapeño Queso

by Leave a Comment

These sweet potato nachos always disappear the moment they hit the table! I've made them for everything from football parties to casual dinners, and they always get rave reviews.

The roasted sweet potatoes add just a bit of sweetness, and the creamy jalapeño queso ties everything together with a little heat. They're hearty enough to serve as a meal but they're also easily sharable and perfect for a party!

a plate of sweet potato nachos on a black linen towel

We're big nacho fans around here, and we're always coming up with new spins on the classic version. Sometimes we bake them in the oven for easy cleanup, other times we go all in with loaded fries or roasted cauliflower nachos. It really depends on the mood (are we craving indulgent comfort food or a lighter version packed with veggies)? These sweet potato nachos are the best of both worlds: comforting, flavorful, and just a little bit better for you.

[feast_advanced_jump_to]

Ingredients

For the roasted sweet potatoes:

  • 1 large sweet potato, peeled and cubed - cube these pretty small so they stay on the chips easier and you have more to spread throughout the nachos
  • Olive oil
  • Paprika - if you want a smokier flavor, substitute all or just half with smoked paprika
  • Ground cumin

For the creamy jalapeño queso:

  • Unsalted butter
  • All-purpose flour
  • Whole milk
  • Shredded Monterey jack cheese
  • Kosher salt
  • Fresh jalapeño, diced and de-seeded

For the spicy mango salsa:

  • Red onion
  • Fresh cilantro - if cilantro tastes like soap to you, sub it with fresh parsley
  • Fresh lime juice
  • Fresh mangoes - you could sub jarred mango if you prefer
  • Fresh jalapeño
  • Kosher salt

For assembling the sweet potato nachos:

a plate of sweet potato nachos on a black linen towel with fresh cilantro being sprinkled on the top

Instructions

Roast the sweet potatoes:

This step can be done up to a day in advance. Refrigerate the cooked sweet potatoes and reheat them at 375°F for about 10 minutes before continuing with the recipe.

  1. Preheat the oven to 375°F.
  2. Line a baking sheet with foil or parchment paper (this makes cleanup really easy). Add the cubed sweet potatoes, drizzle with the olive oil, and sprinkle them with the paprika and cumin.
  3. Use your hands to toss everything together until the sweet potatoes are evenly coated.
  4. Spread the cubes out in a single layer and roast for 30-35 minutes, until they're tender and lightly caramelized (the timing depends on how small you cut the potatoes, so check them after 20 minutes). Stir them halfway through. Set them aside.

Make the jalapeño queso:

This step can also be done up to a day in advance. Refrigerate the queso and gently reheat before continuing with the recipe.

  1. In a medium saucepan, melt the butter over medium heat.
  2. Whisk in the flour and cook for about 1 minute, stirring constantly to remove the raw flour taste.
  3. Slowly pour in the milk, whisking the entire time until the sauce thickens slightly, about 3-4 minutes.
  4. Add the shredded jack cheese and salt, stirring until the cheese is fully melted and smooth.
  5. Stir in the diced jalapeño, then remove from heat and set aside.

Make the mango salsa:

  1. Combine the red onion, cilantro, lime juice, mango, jalapeño, and salt in a food processor. Pulse a few times, or until the salsa is chunky but not pureed. Set aside. (You can also hand-chop everything if you prefer).

Assemble the sweet potato nachos:

  1. Arrange half of the tortilla chips on a large serving platter or sheet pan.
  2. Spoon half of the roasted sweet potatoes over the chips, followed by half of the queso, black beans, and mango salsa.
  3. Add the remaining chips and repeat with the remaining toppings.
  4. Finish with diced avocado and a sprinkle of cilantro. Serve immediately while everything is warm and melty.
a plate of sweet potato nachos on a black linen towel with a serving being scooped out with a spoon

Tips

  • Roast the sweet potatoes until they're caramelized. Don't pull them too early! Those golden edges add the best flavor. If you like extra crisp pieces, you can broil them for the last minute or two.
  • Keep the queso smooth. Whisk constantly while adding the milk, and don't rush the heat. If it gets too thick, whisk in a bit more milk until it's pourable again.
  • Use sturdy tortilla chips. Skip the thin, restaurant-style chips. Thick-cut chips hold up better under all the toppings and won't go soggy as fast.
  • Make the salsa fresh. If it sits too long, the mango releases juice that can make your nachos soft. It's best made right before serving.
  • Layer for even flavor. Build your nachos in two layers (as written) so every bite gets a little of everything: sweet potato, queso, black beans, and salsa.
  • Serve right away. These nachos are at their best the moment they're assembled, while the queso is warm and the chips are still crunchy.
  • Add protein if you'd like. Shredded chicken, pulled pork, or even taco-seasoned ground beef work beautifully with the sweet potatoes (the beef version is our favorite).
  • Adjust the heat. For milder nachos, skip the jalapeño in the queso and salsa. For more kick, leave the seeds in or drizzle with your favorite hot sauce.

Storage and Make-Ahead

  • Storage: These sweet potato nachos are best eaten fresh, but if you have leftovers, store the toppings separately whenever possible. Keep roasted sweet potatoes, queso, and mango salsa in individual airtight containers in the refrigerator. They'll stay fresh for up to 3 days.
  • Reheating the sweet potatoes: Warm them in the oven at 375°F for about 10 minutes, or until they're heated through.
  • Reheating the queso: Warm the queso gently on the stovetop over low heat, stirring constantly. Add a bit more milk to thin it out if it thickens too much in the refrigerator.
  • Mango salsa: This is best made the day you plan to serve it. If you make it ahead, store it in a covered container and drain any liquid that accumulates before assembling the nachos.
  • Make-ahead tips: You can roast the sweet potatoes and prepare the queso up to a day ahead. When you're ready to assemble the nachos, warm both, assemble, and finish with freshly made salsa, avocado, and cilantro.
a plate of sweet potato nachos on a black linen towel

Frequently Asked Questions

Can I make these nachos without cheese or make them dairy-free?

You can substitute the queso with a dairy-free cheese sauce or even guacamole for creaminess. A drizzle of vegan sour cream works well, too.

Do I have to peel the sweet potatoes?

You can leave the skins on if you prefer more texture and nutrients. Just give them a good scrub before cubing and roasting.

Can I make these nachos in the air fryer?

You can roast the sweet potatoes in the air fryer at 400°F for about 15-18 minutes, shaking the basket halfway through.

How spicy is the queso?

It's mild as written, especially if you remove the jalapeño seeds. For extra heat, leave the seeds in or stir in a dash of cayenne or hot sauce. You can also substitute the Monterey Jack cheese for pepper jack.

Can I use store-bought mango salsa?

Homemade gives the best flavor and texture, but store-bought salsa will save time and still taste great. Just look for one that's not too watery, or drain off any liquid before assembling the nachos.

What kind of chips work best?

Thicker tortilla chips are best because they'll hold up to the queso and roasted sweet potatoes without getting soggy too quickly.

Can I add meat to this recipe?

Shredded chicken, taco-seasoned ground beef, or even pulled pork are all delicious additions.

What can I serve with sweet potato nachos?

They're great on their own, but they're delicious with a simple side salad, grilled corn, or a margarita!

Pairings

These are the dishes we like to serve with sweet potato nachos:

a plate of sweet potato nachos on a black linen towel

Sweet Potato Nachos

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

It might seem like there are a lot of steps to this recipe, but it comes together quickly! The sweet potatoes and queso can also be made the day before.

Ingredients

Sweet Potatoes

  • 1 sweet potato, peeled and cut into small cubes
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin

Jalapeño Queso

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup shredded Monterey jack cheese
  • 1 teaspoon kosher salt
  • 1 jalapeño, de-seeded and minced (optional)

Spicy Mango Salsa

  • ½ red onion
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 2 fresh mangoes, diced (or jarred mango)
  • ½ jalapeño, de-seeded and minced
  • 1 teaspoon kosher salt

Assembling

  • 12 ounces sturdy tortilla chips
  • 2 tablespoons (or more) canned black beans, drained and rinsed
  • 2 tablespoons fresh cilantro, chopped
  • 1 avocado, diced

Instructions

Sweet Potatoes

  1. Preheat the oven to 375°F.
  2. Add the cubed sweet potato to a foil-lined baking sheet and cover with oil, paprika and cumin.
  3. Using your hands, toss together until it's evenly coated, then place in the oven and cook for about 30 minutes or until they're fork-tender and lightly caramelized (the timing depends on how small you cube the potatoes, so check them starting at 20 minutes). Set them aside.

Jalapeño Queso

  1. In a large sauce pan over a medium heat, add butter until melted, then add in flour and whisk together. Cook for about a minute, whisking constantly, to remove any raw flour taste.
  2. Slowly add the milk, whisking continuously.
  3. Once the mixture has thickened, add the cheese and salt and mix it together until it's completely melted and smooth.
  4. Stir in the diced jalapeño and set aside.

Mango Salsa

  1. Add all of the ingredients to a food processor and pulse a few times, or until it's chunky but not smooth. Set aside.

Assemble the Nachos

  1. Add half of the tortilla chips to a large plate or sheet pan. Cover with the sweet potato and about half of the queso, as well as half of the black beans and mango salsa.
  2. Add the other half of the chips and repeat the process.
  3. Top with avocado and cilantro and serve immediately.

Notes

You can roast the sweet potatoes and prepare the queso up to a day ahead. When you're ready to assemble the nachos, warm the sweet potatoes in the oven at 375°F for about 10 minutes, or until they're heated through. Warm the queso gently on the stovetop over low heat, stirring constantly. Add a bit more milk to thin it out if it thickens too much in the refrigerator.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 441Total Fat: 24gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 23mgSodium: 568mgCarbohydrates: 50gFiber: 6gSugar: 15gProtein: 9g

This data was provided and calculated by Nutritionix.

© Aubrey Cornelius
Cuisine: Mexican / Category: Appetizers
Sweet Potato Nachos with Creamy Jalapeño Queso

Chocolate Shortbread Cookies with Crunchy Pistachios

by

These easy chocolate shortbread cookies have the buttery goodness of classic shortbread with a rich chocolate flavor and a wonderful crunch from pistachios. They're super simple to put together (hello, six ingredients!) and make a wonderful addition to your holiday cookie trays!

a closeup of a stack of chocolate shortbread cookies with pistachios, with a few chocolate chips sprinkled on top and a small wooden bowl of pistachios in the background

We like to gift these for the holidays with a batch or two of jam sandwich cookies. If we're short on time (and who isn't during that time of year?), we'll add some M&M Pretzel Hugs, too!

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Ingredients

  • unsalted butter
  • powdered sugar
  • dark cocoa powder (we use Hershey's Special Dark)
  • all-purpose flour
  • vanilla extract
  • chopped pistachios

Step-by-Step Instructions

  1. Grab a large mixing bowl and add the room temperature butter and the powdered sugar. Using a hand or stand mixer, beat them together until the mixture is light yellow in color and fluffy.
  2. In another, small mixing bowl, whisk the cocoa and flour together. Turn your mixer back on, and add a small amount at a time while the mixer is running, until it's all combined, scraping down the sides as necessary.
  3. Add in the vanilla extract and pistachios on low speed, then turn off the mixer.
  4. Remove the dough from the mixer, and knead until it forms a ball (be careful not to over mix).
  5. Cover the ball of dough in plastic wrap and refrigerate for at least 20 minutes.
  6. Once it's chilled, roll the dough into a sheet ¼ inch thick, then use a cookie cutter or knife to cut out your preferred shape (we used a square cookie cutter, but any shape will do).
  7. Preheat the oven to 350°F.
  8. Place the cut cookies onto a parchment-lined baking sheet and place them in the freezer to chill for about 15 minutes (this helps the cookies maintain their shape).
  9. Once chilled for the second time, remove the cookies from the freezer and place them in the oven to bake for about 8-10 minutes.
  10. Remove the cookies from the oven and allow them to cool for about 10 minutes before transferring them to a wire rack to cool completely.
a wooden bowl filled with salty shelled pistachios

Air Fryer Instructions

If you prefer, you can bake these chocolate shortbread cookies in the air fryer! We often keep the dough chilled and bake just a few at a time so we can enjoy freshly-baked cookies anytime.

Follow the directions above through step 9, but instead of using the oven, place the cookies into a preheated air fryer at 340°F and bake them for 7-12 minutes (air fryers vary wildly in how hot they cook, so start checking after 7 minutes).

Equipment Needed

It's always a good idea to gather all of your ingredients and tools before starting any recipe ("mise en place"). To make this easier, here's a list of everything you might need to make chocolate shortbread cookies:

  • Mixing bowls (one large mixing bowl for the dough, and a smaller one to whisk the flour and cocoa together)
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Plastic wrap
  • Rolling pin
  • Cookie cutter or sharp knife
  • Baking sheet
  • Parchment paper
  • Freezer space and a tray that will fit (it's a good idea to clear the space beforehand)
  • Oven (or an air fryer!)
  • Cooling rack
a closeup of a round, vintage silver plate filled with chocolate shortbread cookies

Tips

  • Use room temperature butter: Cold butter won't cream as smoothly as butter that's been softened to room temperature.
  • Don't skip chilling the dough: This step will help the cookies to hold their shape while they're baking, otherwise they may spread out too much.
  • Roll them out evenly: Try to get the dough to ¼ inch when you're rolling it out. It's important that you don't have thicker/thinner areas so it all bakes evenly.
  • Don't overmix the dough: Mixing the dough just until the ingredients are incorporated will give you cookies that aren't too hard.
  • Use high-quality ingredients: As with any recipe with just a handful of ingredients, it's important that they're a good quality. It will make a noticeable difference!
  • Try to get clean edges: Press straight down with your cookie cutter or knife instead of at an angle.
  • Keep an eye on them: You want chocolate shortbread cookies to be just set, not overly browned. They'll continue to firm up as they cool.
  • Cool them completely: Let the cookies rest on the baking sheet for about 10 minutes before transferring them to a cooling rack.
  • Add whatever size nuts you prefer: You can chop the pistachios finely or leave them in larger pieces depending on your preference.
a stack of chocolate shortbread cookies with pistachios, with a few chocolate chips sprinkled on top and a small wooden bowl of pistachios in the background

Storage

TIP: Add parchment paper between each cookie layer in the storage container to prevent them from sticking.

  • Room temperature: You can store the cookies in an airtight container at room temp for up to 5 days.
  • Refrigeration: Refrigeration isn't necessary but it will slightly extend their shelf life, as they'll keep for up to a week. The flavor will be best at room temp, so let them sit out for 30 minutes before serving.
  • Freezing cookies: Once the chocolate shortbread cookies are completely cool, you can place them on a baking sheet in a single layer and freeze them until they're solid. At that point, you can just pop them in a freezer-safe bag and keep them frozen for up to two months.
  • Freezing dough: If you'd like to freeze just the dough before baking, wrap the dough ball tightly with plastic wrap, then place it in a freezer-safe bag. It'll keep for up to two months. Thaw it completely in the fridge overnight.
a round, vintage silver plate filled with chocolate shortbread cookies with another plate of cookies in the background

Frequently Asked Questions

Can I use a different nut instead of pistachios?

These cookies are very versatile (you can even skip the nuts entirely). Walnuts, almonds, pecans, or hazelnuts would all be delicious nut alternatives.

Do I really need to chill the dough?

You really do need to chill the dough. Not only will it be far easier to cut into shapes, but it helps them hold their shape and not spread out too much in the oven.

Can I make chocolate shortbread cookies without a cookie cutter?

Using a cookie cutter is easiest if you want specific shapes, but a knife will work just fine. You can also roll the dough into a log then just slice the cookies into rounds.

What cocoa powder works best?

A dark cocoa powder will give the richest chocolate flavor, but regular unsweetened cocoa will also work.

Why are my cookies crumbly?

This usually happens because the dough was overmixed. As soon as the dough comes together, stop mixing so the dough doesn't get "tough".

Can I add a topping?

Melted chocolate drizzled over the top is not only delicious but looks really pretty, too! You can use any chocolate you prefer: dark, milk, or white all work well. You could also quickly add some sprinkles before the drizzled chocolate has a chance to set.

How long do chocolate shortbread cookies stay fresh?

If you keep them at room temperature, they'll stay fresh for up to 5 days in an airtight container. You can also freeze them for up to 2 months.

Looking for more Christmas cookie recipes? Try these:

Pairings

If you're serving these cookies for a delicious ending to Christmas dinner, here are our main dish suggestions:

a round, vintage silver plate filled with chocolate shortbread cookies

Chocolate Shortbread Cookies with Pistachios

Yield: 8-10 cookies
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

These easy shortbread cookies are firm on the outside, yet soft in the center, and have the buttery goodness of a classic shortbread cookie. The number of cookies this recipe yields depends on how large or small the shapes are.

Ingredients

  • ¾ cups unsalted butter (1 ½ sticks), room temperature
  • ¾ cup powdered sugar
  • ¼ cup dark cocoa powder
  • 1 ¼ cups all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼-1/2 cup chopped pistachios (according to preference)

Instructions

  1. In a large mixing bowl, using a hand mixer, combine the room temp butter and powdered sugar until light yellow in color and fluffy.
  2. Combine the cocoa and flour in a small bowl then slowly combine with the butter mixture while continuously mixing.
  3. Add in the vanilla extract and the pistachios and mix them on low speed just until incorporated.
  4. Knead the dough just until it forms a ball (be careful not to over mix).
  5. Cover the dough in plastic wrap and refrigerate for about 20 minutes or longer.
  6. Once chilled, roll the dough into a sheet ¼ inch thick, then use a cookie cutter or knife to cut out your preferred shape (i used a square).
  7. Preheat oven to 350°F.
  8. Place the cut cookies onto a parchment-lined baking sheet and place in the freezer to chill for about 15 minutes (this helps the cookies maintain their shape).
  9. Once chilled for the second time, remove and place in the oven to bake for about 8-10 minutes.
  10. Remove the cookies from the oven and allow them to cool for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 37mgSodium: 153mgCarbohydrates: 24gFiber: 2gSugar: 9gProtein: 4g

This data was provided and calculated by Nutritionix.

© Aubrey Cornelius
Cuisine: American / Category: Desserts
Chocolate Shortbread Cookies with Crunchy Pistachios

Grilled Cheese Burritos

by

Taco Bell first introduced the grilled cheese burrito but now I've created my version of this hearty, cheesy, and beefy delight at home and can't get enough.

Grilled Cheese Burritos

If you're unfamiliar, grilled cheese burritos are possibly the best version of a beef burrito ever made. They have seasoned beef, rice, and other must-haves, including lettuce, tomato, and nacho cheese, all wrapped in a warm flour tortilla. What makes them unique is that they're covered with a layer of grilled cheese that's crispy in some spots and a little gooey in others. Better yet, there are browned bits!

These have officially replaced taco night at my house. They are so filling that you don't need a side dish. Meat, rice, and vegetables are all rolled into an easy-to-eat wrap you want to sink your teeth into.

Why You'll Love Grilled Cheese Burritos

Packed with flavor - This recipe skips the packaged taco seasoning. Instead, it uses a delicious blend of chili powder, cumin, oregano, and a few other ingredients for perfectly seasoned beef. It's smoky, yet not overly so. There's a little heat, and the salt isn't overdone.

Lots of cheese - Otherwise, this wouldn't be a grilled cheese burrito recipe, right? In addition to the grilled cheese on the exterior, the burrito has a delicious, quick, and easy nacho cheese sauce that you will want to put on everything.

Customizable - I recommend trying the recipe as is; however, there's a lot of room for creativity.

Tasty leftovers - Grilled cheese burritos only get better in the fridge. They also reheat nicely.

Grilled Cheese Burritos

Grilled Cheese Burritos Ingredients Notes

  • Ground beef: I suggest lean ground beef for grilled cheese burritos. Most would suggest 80/20 ground beef, though 90/10 is better as I find the former to leave too much grease at the bottom of the skillet, so much so that I usually have to pour some out.
  • Leftover rice: Can you cook the rice fresh? Yes, but it comes down to texture. Since leftover rice has had time to firm up, it has a better texture once cooked with tomato sauce and seasonings.
  • Aromatics: These burritos wouldn't be half as flavorful without the onion and garlic. Consider them necessary.
  • Tomato sauce: The sauce is used in the seasoned beef and rice to add flavor, color, moisture, and acidity.
  • Tortillas: This is the time to whip out the large ten-inch flour tortillas. Flour tortillas are needed instead of corn because they hold their shape well and are more pliable.
  • Cheese: American cheese is used in the nacho cheese sauce since it melts beautifully, while shredded cheddar or a packaged Mexican cheese blend is needed for the grilled cheese layer.

Find the complete ingredients list with measurements in the recipe card below.

Grilled Cheese Burritos Ingredients

How To Make Grilled Cheese Burritos

  1. Cook the beef: I start by browning the meat, then add the aromatics and seasonings. Soon after, I pour in a little tomato sauce, water, or broth to keep the meat nice and juicy.
  2. Make the rice: The rice goes right into the skillet used to cook the meat, so the grains pick up any residual beef drippings. This method develops tons of flavor while dirtying fewer dishes.
  3. Time for the sauce: This is the easiest nacho cheese ever. It takes 2 minutes max in the microwave.
  4. Assemble: Divide the meat, rice, sauce, and other additions among the tortillas, and roll.
  5. Finish: Brown the burrito seam side down (this helps seal it, making it easier to eat), take it out, add cheese, and place it on top of the cheese. From there, you can flip it. You'll notice that the cheese drapes over the tortillas. Work with one or two burritos at a time, depending on the size of your skillet.
Making Grilled Cheese Burritos

Variations, Substitutions, and Cooking Tips

Go meat-free - Swap the beef for ground tofu or your favorite beans. Either will be delicious and equally filling.

Use a nonstick skillet - This is a must when "grilling" the cheese. Otherwise, you'll have a burnt, cheesy mess on your hands. I've been there and done that.

Try another sauce - Instead of the nacho cheese sauce, try a smoky chipotle sauce, a smooth red pepper sauce, or even guacamole. Warm guac isn't half bad.

A green tip - Lettuce works well in the burritos, even though it adds extra moisture. Still, it isn't ideal if you plan to store the burritos. If this is the case, consider butter lettuce. The variety has a lower moisture content. Alternatively, swap the lettuce for shredded green cabbage.

Storage and Freezer Tips

Individually wrap leftover burritos in foil and refrigerate for 3-4 days. Typically, burritos freeze well. However, since these are grilled cheese burritos, I wouldn't suggest freezer storage unless you wait to add the cheesy layer when you reheat.

How To Reheat

Reheat grilled cheese burritos in the oven or microwave. Preheat the oven to 350°F, place them onto a baking sheet, and heat for 30-35 minutes. For the microwave, stick with 30-second intervals until the internal temperature reaches 165°F, then transfer to a skillet to revive that cheesiness on the outside. If reheating from frozen using either method, defrost beforehand. I like to defrost overnight instead of trying to speed up the process the day of.

Grilled Cheese Burritos

Grilled Cheese Burritos Recipe

Yield: 4 Burritos
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

In 2020, a popular fast-food chain introduced the grilled cheese burrito. I’ve recreated the hearty, cheesy, and beefy delight at home and can’t get enough.

Ingredients

Seasoned Beef

  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • ½ medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ⅛ teaspoon cayenne pepper
  • 1 tablespoon tomato sauce
  • 1-2 tablespoons water or reduced-sodium beef broth

Rice

  • 1 tablespoon vegetable oil
  • 2 tablespoons chopped onion, yellow or white
  • 1 garlic clove, minced
  • ¼ teaspoon chili powder
  • ⅛ teaspoon onion powder
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon dried oregano
  • 2 tablespoons tomato sauce
  • 1 cup cooked white rice, preferably leftovers
  • Kosher salt and black pepper, to taste

Nacho Cheese

  • ½ cup heavy cream
  • 5 slices American cheese
  • Hot sauce, to taste
  • 1 tablespoon chopped pickled jalapeno

Burritos

  • 3-4 (10-inch) flour tortillas
  • 1 large tomato, seeds removed and diced
  • 1 ½ cups iceberg lettuce, chopped

Cheesy Finish

  • 1 cup cheddar cheese or Mexican cheese blend

Instructions

  1. Heat the oil in a deep skillet over medium-high heat.
  2. Crumble the ground beef into the skillet and sauté until it browns. Break it up with a spoon or spatula during this time.
  3. Add the onion and garlic. Continue to sauté until the onion and garlic soften.
  4. Sprinkle in the seasonings. They include salt, onion powder, cumin, oregano, black pepper, and cayenne.
  5. Cook while occasionally stirring for 2-3 more minutes.
  6. Stir in the tomato sauce and water (or beef broth).
  7. Reduce the heat to medium and cook for 3-5 minutes or until most of the liquid evaporates but the beef is still juicy.
  8. Transfer the seasoned beef to a bowl.

Rice

  1. Heat the oil in the same skillet used to cook the beef.
  2. Sauté the onion for a minute or until softened and fragrant, then toss in the garlic. Sauté for another 20 seconds or so.
  3. Sprinkle in the chili powder, onion powder, cumin, and oregano. Cook while stirring to wake up those flavors, and then pour in the tomato sauce.
  4. Cook while stirring until the tomato sauce reduces a bit.
  5. Add the rice and stir to coat with the tomato sauce and seasonings.
  6. Season to taste with salt and black pepper.
  7. Remove from the heat. Transfer the rice to a bowl and set it aside.

Nacho Cheese Sauce

  1. Add the heavy cream to a microwave-safe bowl with the cheese. Tear the cheese into pieces before adding it to the bowl.
  2. Heat in 30-second intervals, whisking in between, until smooth.
  3. Add hot sauce to taste, followed by pickled jalapenos.

Burritos

  1. Lay the tortillas out on a clean work surface.
  2. Add ¼ cup of rice just below the center of each tortilla, top with the beef, add the tomato and lettuce, then drizzle everything with nacho cheese.
  3. Fold the bottom of the tortilla over the fillings, fold in the sides, then roll tightly.
  4. Heat a nonstick skillet over medium heat.
  5. Add a burrito to the skillet seam side down and leave for 1 minute or until brown, then remove the burrito.
  6. Sprinkle ¼ cup of cheese into the skillet. Once it melts, return the burrito to the skillet seam side up.
  7. Once the cheese is completely melted, flip the burrito so the cheese side is up and transfer it to a plate or platter.
  8. Repeat with the remaining burritos.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 857Total Fat: 52gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 23gCholesterol: 191mgSodium: 1310mgCarbohydrates: 43gFiber: 3gSugar: 6gProtein: 52g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: Mexican / Category: Dinner
Grilled Cheese Burritos

Try These Cheesy Recipes Next!

Homemade Yuzu Sauce Recipe

by

Forget store-bought yuzu sauce and make this homemade sauce instead! The umami-packed condiment is surprisingly easy to prepare and can be made in bulk.

I can't get enough of this yuzu sauce. The sauce, commonly called yuzu ponzu, is a delicious combination of the juice of yuzu fruit, soy sauce, mirin, and notable additions, including kombu and bonito flakes, to add depth of flavor. It makes a fantastic dipping sauce and salad dressing.

I also use it as a marinade and enjoy it drizzled over Japanese rice. Plain steamed rice with yuzu sauce is such a nice side or snack. In the winter, I'll take a few trips to the nearest Asian grocery store to find this delicious fruit and try my luck at farmers' markets. I know it's extra, but yuzu fruits are worth the effort, so let's get into how to make yuzu sauce at home!

Yuzu Sauce Recipe

Why You'll Love Yuzu Sauce

Super flavorful - Bright, citrusy, salty, smoky, and sweet; yuzu sauce offers a bit of everything, and it's all good!

Versatile - I mentioned a few ways I like to use it, but the sauce's uses extend far beyond those. Add it to anything from meat or fish to your favorite bowl of soup. A drizzle on top can make all the difference!

Easy - Anything that takes 7 minutes to prepare is a winner in my book.

Suited for long-term storage - A jar of yuzu sauce can last 6-12 months in the fridge. Imagine having this sauce conveniently waiting in the refrigerator for you to enjoy.

Yuzu Sauce Ingredients Notes

  • Yuzu juice: If you can find fresh fruits, use them. The fragrant Japanese citrus fruit can be found in Asian grocery stores and some specialty grocery stores during the fall and winter, with the peak season from November to December. If not, go with bottled yuzu juice. I usually get mine from Whole Foods or Amazon.
  • Kombu: Kombu is an edible kelp often used in Japanese cuisine to make dashi. It imparts a lot of umami and helps to create a flavorful foundation or base for this yuzu sauce.
  • Bonito flakes: Bonito flakes, also known as katsuobushi, add a smokiness to the sauce. It is a fish product (skipjack tuna, to be exact), so the flakes can be replaced with dried shiitake mushrooms if you want vegan yuzu ponzu.
  • Soy sauce: The popular condiment adds saltiness and complexity.
  • Mirin: The rice wine offers a delicate sweetness accompanied by a pleasant aroma. It pairs nicely with the fruit juice. (If you don't have mirin, you can try these mirin substitutes).
  • Rice Wine Vinegar: You won't use a lot of rice vinegar, but it is essential for preserving the sauce and and adding the perfect amount of acidity to balance out the other flavors in the sauce.

Refer to the recipe card below for a complete list of yuzu sauce ingredients with precise measurements.

Yuzu Sauce Ingredients

How To Make Yuzu Sauce

  1. Prepare the jars: Add the kombu and bonito flakes to the jars. Add 1 piece of kombu and half a cup of bonito flakes (or dried mushrooms) per jar.
  2. Pour in the other ingredients: Divide the juice and other ingredients equally between the jars, then secure the lids.
  3. Shake it up: I noticed that the kombu and bonito flakes are rarely submerged, so I shake each jar to correct this. They need to be submerged to extract as much flavor as possible.
  4. Wait time: Yes, prep is easy, but you want to wait at least 24 hours before tasting the sauce since the flavors need time to meld. Just ensure you don't exceed 24 hours because the kelp tends to get slimy after this amount of time.
  5. Strain and enjoy, or not: Strain the solids, return the liquid to the jars, and then the sauce is ready! Enjoy it after 24 hours, or wait to give the flavors more time to meld. This is precisely why this recipe yields 2 jars instead of one. This way, I can start on a jar immediately and keep the second one in the fridge for a few months. Yuzu sauce gets better with time.

Variations, Substitutions, and Cooking Tips

Evaporate the alcohol in mirin - If the alcohol content is a concern, you can cook off the alcohol or use an alcohol-free variant. I suggest nikiri mirin, which is simply mirin that has been boiled. This way, you don't miss out on all the complex flavors.

Use another citrus fruit - If you prefer fresh fruit juice but can't find yuzu, use lemon, lime, orange, or a combination. Although it won't be yuzu sauce, it will taste delicious.

Sterilize the jars - This isn't a canning recipe. However, sterilizing jars is so easy that there's no reason not to. You only need a large pot with a rack and some boiling water. Additionally, try to avoid contamination as you use the sauce over time by wiping the rim clean before screwing on the lid, not dipping food directly into the jar, etc. These extra steps will ensure the sauce lasts a long time.

Add sugar - For a sweeter sauce, add a little sugar. The acidity of yuzu juice becomes subtler with time, so you may want to add sugar to the jar you plan to use immediately.

Yuzu Sauce Recipe

Homemade Yuzu Sauce Recipe

Yield: 2 Cups
Prep Time: 7 minutes
Additional Time: 1 day
Total Time: 1 day 7 minutes

Forget store-bought yuzu sauce and make this homemade sauce instead! The umami-packed condiment is surprisingly easy to prepare and can be made in bulk.

Ingredients

  • 2 (2-inch) pieces of kombu
  • 1 cup dried bonito flakes or dried shiitake mushrooms, divided
  • 1 cup soy sauce, divided
  • ¼ cup mirin, divided
  • 2 teaspoons rice wine vinegar, divided
  • 1 cup yuzu juice (preferably freshly squeezed), divided

You Will Also Need:

  • 2 (16-ounce) mason jars, sterilized

Instructions

    1. Add a piece of kombu and half the bonito flakes (or shiitake mushrooms) to each of the jars.
    2. Follow with half the soy sauce, mirin, rice wine vinegar, and yuzu juice.
    3. Ensure that the kombu and bonito flakes are fully submerged, then screw on the lids. If they are not submerged, shake the closed jars.
    4. Refrigerate for 24 hours. Do not exceed this time.
    5. Strain the solids from each jar and return the yuzu sauce to the jars.
    6. Enjoy immediately or wait 3-4 months for the flavors to meld.

Notes

While you can enjoy this Yuzu Sauce immediately, allowing it to rest for a day really allows the flavors to meld.

Nutrition Information:
Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 233mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 0g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: Asian / Category: Sauces
Homemade Yuzu Sauce Recipe

Try These Delicious Recipes Next!

Easy Citrus Marinated Chicken Recipe

by

Citrus Marinated Chicken is a versatile and flavorful protein that can be paired with everything from cauliflower rice to mac and cheese.

Easy Citrus Marinated Chicken Recipe

Grilled chicken with a citrus marinade is a lean, healthy protein, and even better, we've got two ways to make it for you - on the grill (of course) or in the Instant Pot. Either way, you have a delicious main course that you can match with any of your favorite sides or serve on top of a salad.

Why You'll Love Citrus Marinated Chicken

Juicy & Flavorful - Whether you grill it over gas or coal, or let the Instant Pot do the work, this chicken comes out tender and juicy, with the light, refreshing flavors of lemon and garlic.

Versatile - You can do pretty much anything with this protein. It pairs just as well with healthy sides like grilled veggies and cauliflower rice and leafy green salads, as it does with comfort food dishes like scalloped potatoes and macaroni and cheese.

Quick & Easy - Just 10 minutes on the grill or 7 minutes in the Instant pot and this chicken is ready to eat. And prep requires minimal effort. Just toss all the ingredients in a Ziploc bag and let it marinate! Clean-up is a breeze.

Healthy - Chicken is a lean protein that will help keep you fuller longer. You can serve it on it's own or with vegetables like asparagus or zucchini and keep your calories low, and nutrient density high.

Citrus Marinated Chicken Ingredients Notes

Grilled citrus chicken is such a simple recipe that there are really no notes to include, but here's what you'll need to make it:

  • Two lbs chicken breasts (2 large breasts): Boneless, skinless, I use Open Nature® Air Chilled Chicken

Citrus Chicken Marinade

  • 2 lemons: zest from one; juice from both
  • Crushed garlic cloves
  • Dried oregano
  • Extra-virgin olive oil

Refer to the citrus chicken marinade recipe card below for a complete ingredients list with measurements.

How To Make Citrus Marinated Chicken

  1. Marinate: Add all ingredients except chicken to a Ziploc Bag; mix well, add chicken, and refrigerate for up to an hour.
  2. Grill: Remove chicken from the bag and grill and toss the marinade away.
  3. Or Add To The Instant Pot: If using this method, add water to pot, place chicken inside on a trivet, pour marinade into pot over chicken, and cook on high for 7 minutes.
  4. Serve: Remove the chicken from grill or instant pot and serve with your choice of side.
Grilled Chicken with Citrus Marinade

Variations, Substitutions & Cooking Tips

Change Up Your Chicken - You can use chicken thighs for this recipe if you prefer. They'll be extra juicy!

Grilling Tips - Grill over hot coals for about 5 minutes on each side or until cooked through. If grilling with gas, use a medium high flame. Try not to flip it more than once and avoid over-grilling.

Instant Pot Tips - Be sure to use a trivet to keep the chicken raised from the bottom. You can use chicken broth instead of water if you prefer.

Switch Up Your Seasonings - You can add a variety of extra flavors to this recipe. A few you might want to consider are lemon pepper; cayenne pepper or red pepper flakes for a bit of heat; rosemary; tarragon; saffron; ginger; or dill.

Storage & Reheating

Store any leftover chicken in the refrigerator in an air tight container. To reheat, you can zap it in the microwave in 45 second increments until heated through, or place in the air fryer for 3-4 minutes until warmed.

Easy Citrus Marinated Chicken Recipe

Easy Citrus Marinated Chicken Recipe

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Citrus Marinated Chicken is not only incredibly easy to prepare but also a healthy meal option, a perfect pairing with dishes like cauliflower rice or mac and cheese.

Ingredients

  • 1 pkg Open Nature® Air Chilled Chicken, (2 breasts)
  • 2 lemons, (zest from one; juice from both)
  • 2-3 garlic cloves, crushed
  • 1 teaspoon dried oregano
  • 2 tablespoon extra-virgin olive oil

Instructions

  1. Place all ingredients except chicken into a large, resealable plastic bag; mix ingredients. Add chicken, seal bag and toss gently to coat. Place in refrigerator for 30-60 minutes.

For the grill:

  1. Remove chicken from marinade and discard bag and marinade. Grill over hot coals until thoroughly cooked, turning once after about 5 minutes.

For Instant Pot:

  1. Set trivet inside Instant Pot, then add ½ cup water to pot. Remove the chicken from the bag and set it on the trivet. Pour marinade over chicken and into pot. 
  2. Close and lock the lid of the Instant Pot. Press "Manual" and immediately adjust the timer to 7 minutes. Check that the cooking pressure is on "high" and that the release valve is set to "Sealing".
  3. When the time is up, release the pressure using quick release. Carefully remove the chicken and serve.

Notes

I like to serve this Citrus Grilled Chicken over cauliflower rice with lots of pepper and a little more lemon juice.

© Kristy Bernardo
Cuisine: American / Category: Dinner
Easy Citrus Marinated Chicken Recipe

Easy Lemon Cake Mix Cookies: 6 Ingredients + 15 Minutes

by 7 Comments

Bright, sweet, and bursting with citrus flavor, these Lemon Cake Mix Cookies are a quick and cheerful addition to any holiday dessert table. With their sunny color and fresh lemon flavor, they're perfect for Easter, Mother's Day, or Christmas cookie trays.

You only need one bowl and six ingredients (starting with a boxed lemon cake mix), so they're as easy as they are delicious. Soft, chewy, and dusted with powdered sugar, these cookies bring a pop of springtime flavor to every bite.

a closeup of a lemon cake mix cookie next to a fresh lemon wedge on a white plate

These lemon cake mix cookies were inspired by my lemon shortbread cookies, which also have a lovely, bright lemon flavor. If it's summertime like to serve these easy little cookies with a pitcher of summer sweet tea. During the holidays I make a batch of jam sandwich cookies, too!

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Ingredients

  • 2 large eggs: Room temperature for best mixing results.
  • ⅓ cup vegetable oil: Helps keep the cookies soft and moist.
  • Juice of ½ lemon (about 2 tablespoons): Freshly squeezed!
  • Zest of 1 lemon: Adds incredible lemon flavor that takes these over the top.
  • 1 box lemon cake mix (about 15.25 oz): Any brand you like, such as Betty Crocker, Pillsbury, or Duncan Hines.
  • ½ cup powdered sugar: For dusting both before and after baking.

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper for easier cleanup.
  2. Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, lemon juice, and lemon zest until smooth.
  3. Add the cake mix: Gently fold in the dry lemon cake mix until just combined, taking care not to overmix.
  4. Drop the cookies: Scoop heaping spoonfuls (or use a small cookie scoop) of dough onto the baking sheet (about two inches apart) and lightly coat each one in powdered sugar.
  5. Bake: Bake for 8-10 minutes, or until the edges are set and the bottoms are just starting to turn golden.
  6. Cool & dust: Let the cookies cool on the baking sheet for 2 minutes before transferring to a wire rack. Once cooled, dust with extra powdered sugar if desired.
a vintage metal baking pan lined with parchment paper and filled with lemon cake mix cookies sprinkled with powdered sugar

Air Fryer Instructions

I like to keep the dough in the refrigerator and bake just a few at a time, which the air fryer is perfect for!

  1. Preheat the air fryer to 320°F (lower than the oven to prevent over-browning).
  2. Line the basket with parchment paper or a reusable liner to keep the cookies from sticking.
  3. Space the cookies at least 1 inch apart.
  4. Bake in batches for 6-8 minutes, checking after 6-minutes.
  5. Cool in the basket for 2-3 minutes before transferring the cookies to a wire rack.

Flavor Variations & Add-Ins

  • White Chocolate Lemon Cake Mix Cookies: Fold in ½ cup white chocolate chips.
  • Blueberry: Add ½ cup fresh or dried blueberries.
  • Funfetti: Stir in ¼ cup rainbow sprinkles or use funfetti cake mix.
  • Glazed: Skip the powdered sugar dusting and drizzle cooled cookies with a simple lemon glaze (powdered sugar + lemon juice).
  • Coconut: Mix in ¼ cup shredded coconut for tropical flair.
a small vintage mixing bowl filled with powdered sugar

Storage and Freezing

Room Temperature:
Store cooled cookies in an airtight container at room temperature for up to 4 days. Place a piece of parchment or wax paper between layers to prevent sticking.

Refrigeration:
While not necessary, you can refrigerate them in an airtight container for up to 1 week. The texture will be slightly firmer when chilled.

Freezing Baked Cookies:

  • Allow cookies to cool completely.
  • Place them in a single layer on a baking sheet and freeze until solid (about 1-2 hours).
  • Transfer to a freezer-safe bag or container, separating layers with parchment paper.
  • Freeze for up to 3 months. Thaw at room temperature before serving.

Freezing Cookie Dough:

  • Scoop dough into balls and place on a baking sheet. Freeze until solid, then transfer to a freezer bag.
  • Bake from frozen at 350°F, adding 1-2 extra minutes to the baking time.
a small white plate of cake mix cookies with a fresh lemon wedge next to a vintage metal baking pan lined with parchment paper and filled with lemon cake mix cookies sprinkled with powdered sugar

Frequently Asked Questions

Can I use any brand of lemon cake mix?

Duncan Hines, Betty Crocker, and Pillsbury all work well. Just make sure it's about 15 ounces in weight.

Can I make these cookies without fresh lemon juice and zest?

You can skip the fresh lemon if needed, but the cookies will taste more like the cake mix and less like lemon cake mix cookies. If you don't have fresh lemon, add ½ teaspoon lemon extract for extra flavor.

Why are my cookies flat?

Flat cookies usually mean the dough was too warm before baking. If your home is too warm, try chilling the dough for 20-30 minutes before baking to help them hold their shape.

Can I add mix-ins?

White chocolate chips, dried cranberries, or sprinkles are all great options!

How do I know when lemon cake mix cookies are done?

They should be just set with lightly golden bottoms. Don't overbake; the cookies will continue to firm up as they cool.

Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

Looking for recipes like this one? Try these:

Pairings

These are my favorite dishes to serve with lemon cake mix cookies:

a vintage metal baking pan lined with parchment paper and filled with lemon cake mix cookies sprinkled with powdered sugar

Lemon Cake Mix Cookies

Yield: 24 cookies
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes

Just six ingredients go into these simple, brightly-flavored cookies. Perfect for Mother's Day, Easter, or a holiday cookie tray!

Ingredients

  • 2 eggs
  • ⅓ cup vegetable oil
  • juice of ½ lemon, about 2 tablespoons
  • zest of one lemon
  • 1 box lemon cake mix (about 15 oz)
  • ½ cup powdered sugar

Instructions

  1. Preheat oven to 350°F.
  2. In a mixing bowl, whisk together eggs, oil, lemon juice and zest. Fold in cake mix until just mixed and no large lumps remain.
  3. Drop dough onto ungreased cookie sheet about the size of a heaping teaspoon. Dust with powdered sugar.
  4. Bake for approximately 8 minutes or until the bottoms are just starting to brown and cookies are just set (do not overbake). Cool on wire racks and dust with more powdered sugar.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 342mgCarbohydrates: 44gFiber: 1gSugar: 26gProtein: 3g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Desserts
Easy Lemon Cake Mix Cookies: 6 Ingredients + 15 Minutes

National Food Holidays: The Big List

by Leave a Comment

Every month there are holidays to celebrate. Yes, even food holidays. Some are official, some not so much, but who doesn't love celebrating food? Here is a big list of the 2025 national food holidays and food related observances...did your favorites get their own special day?

2025-26 National Food Holidays Calendar

JanuaryFebruaryMarchApril
MayJuneJulyAugust
SeptemberOctoberNovemberDecember

January Food Days

Monthly Observances

  • National Hot Tea Month
  • National Meat Month
  • National Menudo Month
  • National Oatmeal Month | Instant Pot Oatmeal
  • National Slow Cooking Month | Slow Cooker Lasagna
  • National Soup Month | Soup Recipes
  • National Sunday Supper Month | Pot Roast

Weekly Observances

ObservanceWeek
National Mocktail Week2nd Week In January
National Pizza WeekBegins 2nd Sunday in January
National Fresh Squeezed Juice WeekBegins 3rd Sunday in January
Meat WeekBegins Last Sunday in January (8 days)

National Day Observances

DayObservance
January 1National Bloody Mary Day
January 2National Cream Puff Day
January 3National Chocolate Covered Cherry Day
January 4National Spaghetti Day
January 5National Keto Day
National Whipped Cream Day
January 6National Bean Day
National Shortbread Day
January 7National Tempura Day
January 8National Gluten-Free Day | Roasted Carrot Souffle
National English Toffee Day
January 9National Apricot Day
National Cassoulet Day
January 10National Bittersweet Chocolate Day
National Oysters Rockefeller Day
January 11National Milk Day
National Hot Toddy Day
January 12National Curried Chicken Day
National Marzipan Day
National Smoked Meat Day
National Hot Tea Day
January 13National Peach Melba Day
January 14National Hot Pastrami Sandwich Day
January 15National Bagel Day
National Strawberry Ice Cream Day
January 16National Fig Newton Day
National Quinoa Day
International Hot and Spicy Food Day
January 17National Buttered Rum Day
National Hot Heads Chili Day
January 18National Peking Duck Day
National Gourmet Coffee Day
January 19National Popcorn Day
January 20National Buttercrunch Day
National Cheese Lover's Day
January 21National Granola Bar Day
January 22National Blonde Brownie Day
National Hot Sauce Day | Nashville Hot Chicken Sandwich
January 23National Pie Day
January 24National Peanut Butter Day
National Lobster Thermidor Day
January 25National Irish Coffee Day
National Fish Taco Day
January 26National Green Juice Day
National Peanut Brittle Day
January 27National Chocolate Cake Day
January 28National Blueberry Pancake Day
January 29National Corn Chip Day | Walking Taco Casserole
January 30National Croissant Day
January 31National Hot Chocolate Day

February Food Days

Monthly Observances

  • Canned Food Month
  • Great American Pies Month
  • National Bake For Family Fun Month
  • National Cherry Month
  • National Grapefruit Month | Mezcal Grapefruit Cocktail
  • National Hot Breakfast Month
  • National Snack Food Month

Weekly Observances

ObservanceWeek
National Kraut & Frankfurter Week | Air Fryer Brats2nd Week of February
Great American Pizza Bake2nd Week of February
National Jell-O Week2nd Week of February

National Day Observances

DayObservance
February 1National Baked Alaska Day
National Dark Chocolate Day
February 2National Heavenly Hash Day
National Tater Tot Day | Air Fryer Tater Tots
Crepe Day
February 3National Carrot Cake Day
February 4National Homemade Soup Day
February 5World Nutella Day
National Pork Rind Day
National Chocolate Fondue Day
February 6National Frozen Yogurt Day
February 7National Fettucine Alfredo Day
February 8Molasses Bar Day
February 9National Bagel & Lox Day
National Pizza Day
February 10National Cream Cheese Brownie Day
February 11National Peppermint Patty Day
National Latte Day
February 12National Plum Pudding Day
February 13National Cheddar Day
National Tortellini Day
National Crab Rangoon Day
National Pancake Day (date varies)
February 14National Cream-Filled Chocolates Day
February 15National Gumdrop Day
National I Want Butterscotch Day
February 16National Almond Day | Almond Crescent Cookies
February 17National Cabbage Day | Corned Beef & Cabbage
National Cafe au Lait Day
February 18National Drink Wine Day
February 19National Chocolate Mint Day | Andes Mint Brownies
February 20National Cherry Pie Day
National Muffin Day | Banana Blueberry Muffins
February 21National Sticky Bun Day
National Grain Free Day
February 22National Cook A Sweet Potato Day
National Margarita Day
February 23National Banana Bread Day
National Tootsie Roll Day
February 24National Tortilla Chip Day
February 25National Chocolate Covered Nut Day
National Clam Chowder Day | 15 Minute Clam Chowder
Let's All Eat Right Day
February 26National Pistachio Day
February 27National Kahlua Day
National Strawberry Day
The Big Breakfast Day
National Chili Day (4th Thursday) | Chili Mac and Cheese
National Toast Day (Last Thursday)
February 28National Chocolate Soufflé Day
February 29Leap Year

March Food Days

Monthly Observances

  • National Celery Month
  • National Flour Month
  • National Frozen Food Month
  • National Noodle Month
  • National Nutrition Month
  • National Peanut Month
  • National Sauce Month
  • Veggie Month

Weekly Observances

Observance Week
National Agriculture WeekMarch 20-26

National Day Observances

DayObservance
March 1National Fruit Compote Day
National Peanut Butter Lover's Day
March 2National Banana Cream Pie Day
National Egg McMuffin Day
March 3National Cold Cuts Day
National Moscow Mule Day
Canadian Bacon Day
March 4National Pound Cake Day
National Snack Day |  Easy Late Night Snacks
March 5National Absinthe Day
National Cheese Doodle Day
Cinco de Marcho
March 6National Frozen Food Day | Air Fryer Frozen Chicken Wings
National Oreo Cookie Day
National White Chocolate Cheesecake Day
March 7National Cereal Day
National Crown of Roast Pork Day
National Flapjack Day
Plant Power Day
National Tartar Sauce Day (Friday After Lent Begins)
March 8National Peanut Cluster Day
March 9National Crabmeat Day | Crab Stuffed Mushrooms
National Meatball Day
March 10National Blueberry Popover Day
National Pack Your Lunch Day
National Ranch Day | Ranch Oyster Crackers
March 11National Oatmeal Nut Waffles Day
March 12National Baked Scallops Day
March 13National Coconut Torte Day
March 14National Potato Chip Day
Pi Day
Bake a Pie in Solidarity Day
March 15National Pears Hélène Day
National Peanut Lovers Day
March 16National Artichoke Hearts Day | Spinach Artichoke Dip
March 17National Corned Beef & Cabbage Day
March 18National Lacy Oatmeal Cookie Day
National Sloppy Joe Day
March 19National Chocolate Caramel Day | Chocolate Caramel Bars
National Poultry Day
March 20National Ravioli Day | Fried Ravioli
World Flour Day
National Macaron Day
March 21National California Strawberry Day
National French Bread Day
National Healthy Fats Day
March 22National Bavarian Crepes Day
National Corn Dog Day (1st Saturday of March Madness)
March 23National Chip & Dip Day
National Melba Toast Day
National Tamale Day
National Chia Day
March 24National Cheesesteak Day
National Chocolate Covered Raisin Day
National Cocktail Day
March 25National Lobster Newburg Day
March 26National Nougat Day
National Spinach Day
March 27National Spanish Paella Day
March 28National Black Forest Cake Day
Eat an Eskimo Pie Day
National Something On a Stick Day
March 29National Lemon Chiffon Cake Day
March 30Turkey Neck Soup Day
March 31National Clams on the Half Shell Day
National Tater Day

April Food Days

Monthly Observances

Weekly Observances

  • No Weekly Food-related Observances In April

National Day Observances

DayObservance
April 1National Sourdough Bread Day
April 2National Peanut Butter & Jelly Day
April 3National Chocolate Mousse Day
National Burrito Day (1st Thursday)
April 4National Chicken Cordon Bleu Day
April 5National Caramel Day
National Deep Dish Pizza Day
April 6National Caramel Popcorn Day
National Fresh Tomato Day
National Carbonara Day
National Acai Bowl Day
National Food Faces Day
April 7National Beer Day
National Coffee Cake Day
April 8National Empanada Day
April 9National Chinese Almond Cookie Day
National Gin and Tonic Day
April 10National Cinnamon Crescent Day
April 11National Cheese Fondue Day
April 12National Grilled Cheese Sandwich Day
National Licorice Day
April 13National Peach Cobbler Day
April 14National Pecan Day
April 15National Glazed Spiral Ham Day | Spiral Ham
April 16National Eggs Benedict Day
National Banana Day (3rd Wednesday)
April 17National Cheeseball Day
National Crawfish Day
April 18National Animal Crackers Day
April 19National Amaretto Day
National Garlic Day
Rice Ball Day
April 20National Cheddar Fries Day
National Pineapple Upside Down Cake Day
Lima Bean Respect Day
April 21National Chocolate-Covered Cashews Day
National Tea Day
National Chickpea Day
April 22National Jelly Bean Day
April 23National Cherry Cheesecake Day
National Picnic Day
National English Muffin Day
April 24National Pigs In A Blanket Day
April 25National Zucchini Bread Day
April 26National Pretzel Day | Chocolate Covered Pretzels
April 27National Prime Rib Day | Prime Rib with Garlic Herb Crust
April 28National Blueberry Pie Day
April 29National Shrimp Scampi Day
April 30National Oatmeal Cookie Day
National Raisin Day
National Bubble Tea Day
Stop Food Waste Day (Last Wednesday)

May Food Days

Monthly Observances

  • American Cheese Month
  • National Asparagus Month
  • National Barbecue Month
  • National Egg Month
  • National Hamburger Month
  • National Mediterranean Diet Month
  • National Salad Month
  • National Salsa Month
  • National Strawberry Month

Weekly Observances

No Food-related Weekly Observances In May

National Day Observances

DayObservance
May 1National Chocolate Parfait Day
May 2National Truffle Day
May 3National Chocolate Custard Day
National Raspberry Popover Day
May 4National Orange Juice Day
May 5National Hoagie Day
May 6National Beverage Day
National Crepe Suzette Day
May 7National Lemonade Day
National Roast Leg of Lamb Day
May 8National Coconut Cream Pie Day
May 9National Butterscotch Brownie Day
May 10National Shrimp Day
May 11National Eat What You Want Day
Hostess CupCake Day
May 12National Nutty Fudge Day
May 13National Apple Pie Day
National Fruit Cocktail Day
National Crouton Day
International Hummus Day
May 14National Buttermilk Biscuit Day
May 15National Chocolate Chip Day
May 16National Barbecue Day | Tomahawk Steak
National Mimosa Day
May 17National Cherry Cobbler Day
National Walnut Day
May 18National Cheese Souffle Day
May 19National Devil's Food Cake Day
May 20National Quiche Lorraine Day
May 21National Strawberries & Cream Day
May 22National Vanilla Pudding Day
May 23National Taffy Day
May 24National Escargot Day
Endless Breakfast Day
May 25National Wine Day | Braised Beef Short Ribs with Red Wine
May 26National Blueberry Cheesecake Day
May 27National Grape Day
May 28National Beef Burger Day
National Brisket Day
National Hamburger Day
May 29National Coq Au Vin Day
May 30National Mint Julep Day
May 31National Macaroon Day

June Food Days

Monthly Observances

  • National Fresh Fruit & Vegetables Month
  • National Candy Month
  • National Country Cooking Month
  • National Dairy Month
  • National Papaya Month
  • National Soul Food Month
  • National Turkey Month

Weekly Observances

No weekly food-related observances in June

National Day Observances

DayObservance
June 1National Hazelnut Cake Day
National Olive Day
June 2National Rocky Road Day
National Rotisserie Chicken Day
June 3National Chocolate Macaroons Day
National Egg Day
June 4National Cheese Day
June 5National Gingerbread Day
National Veggie Burger Day
June 6National Applesauce Cake Day
National Doughnut Day (1st Friday in June)
June 7National Chocolate Ice Cream Day
June 8World Gin Day
National Rosé Day
June 9National Strawberry Rhubarb Pie Day
June 10National Egg Roll Day
National Herbs & Spices Day | Lemon Pepper Seasoning
National Iced Tea Day
June 11National Corn On The Cob Day
National German Chocolate Cake Day
June 12National Jerky Day
National Peanut Butter Cookie Day
International Falafel Day
June 13National Kitchen Klutzes of America Day
June 14National Bourbon Day
National Strawberry Shortcake Day
Turkey Lovers' Day (3rd Sunday)
June 15National Prune Day
June 16National Fudge Day
June 17National Apple Strudel Day
National Cherry Tart Day
National Eat Your Vegetables Day
June 18International Sushi Day
National Cherry Tart Day
June 19National Martini Day
June 20National Ice Cream Soda Day
National Vanilla Milk Shake Day
World Tapas Day (3rd Thursday)
June 21National Peaches N Cream Day
National Smoothie Day
National Wagyu Day
National Cookie Dough Day
June 22National Chocolate Éclair Day
National Onion Rings Day
June 23National Detroit Style Pizza Day
National Pecan Sandies Day
National Porridge Day
June 24National Pralines Day
June 25National Catfish Day
National Strawberry Parfait Day
Goat Cheese Day
June 26National Chocolate Pudding Day
National Coconut Day | Coconut Rum Balls
June 27National Ice Cream Cake Day
National Onion Day
National Orange Blossom Day
June 28National Ceviche Day
National Tapioca Day
June 29National Almond Buttercrunch Day
National Waffle Iron Day
June 30A Day off from Food Days

July Food Days

Monthly Observances

  • National Blueberry Month
  • National Baked Bean Month
  • National Culinary Arts Month
  • National Grilling Month
  • National Horseradish Month
  • National Hot Dog Month
  • National Ice Cream Month
  • National Picnic Month
  • National Peach Month

Weekly Observances

No food-related weekly observances in July

National Day Observances

Day Observance
July 1National Creative Ice Cream Flavors Month
National Gingersnap Day
July 2National Anisette Day
July 3National Chocolate Wafer Day
National Eat Your Beans Day
National Fried Clam Day
July 4National Barbecued Spareribs Day
National Caesar Salad Day
July 5National Apple Turnover Day
National Graham Cracker Day
July 6National Fried Chicken Day
National Hand Roll Day
July 7National Macaroni Day | Seafood Mac and Cheese
National Strawberry Sundae Day
July 8National Chocolate with Almonds Day
National Freezer Pop Day
July 9National Sugar Cookie Day
July 10National Pina Colada Day
July 11National Blueberry Muffin Day
National Mojito Day
National Rainier Cherry Day
National French Fry Day (2nd Friday)
July 12Eat Your Jello Day
National Pecan Pie Day
July 13National Beans N Franks Day
July 14National Grand Marnier Day
National Mac & Cheese Day | Smoked Mac & Cheese
July 15National Tapioca Pudding Day
July 16National Corn Fritters Day
National Hot Dog Day (3rd Wednesday
July 17National Peach Ice Cream Day
July 18National Caviar Day
National Sour Candy Day
July 19National Daiquiri Day
July 20National Fortune Cookie Day
National Ice Cream Day (3rd Sunday)
July 21National Junk Food Day
July 22National Mango Day
National Penuche Fudge Day
July 23National Vanilla Ice Cream Day
July 24National Tequila Day
July 25National Hot Fudge Sundae Day
National Wine & Cheese Day
July 26National Bagelfest Day
National Coffee Milkshake Day
July 27National Crème Brulee Day
National Refreshment Day
National Scotch Day
July 28National Milk Chocolate Day
July 29National Chicken Wing Day
National Lasagna Day
July 30National Cheesecake Day
July 31National Avocado Day
National Raspberry Cake Day
National Chili Dog Day (Last Thursday)

August Food Days

Monthly Observances

  • National Goat Cheese Month
  • National Panini Month
  • National Sandwich Month

Weekly Observances

No food-related weekly observances in August

National Day Observances

DayObservance
August 1National Raspberry Cream Pie Day
August 2National Ice Cream Sandwich Day
August 3National Watermelon Day
August 4National Chocolate Chip Cookie Day
August 5National Oyster Day
August 6National Root Beer Float Day
National Mustard Day
August 7National Raspberries N Cream Day
August 8National Frozen Custard Day
August 9National Rice Pudding Day
August 10National S'mores Day
August 11National Raspberry Bombe Day
August 12National Julienne Fries Day
August 13National Filet Mignon Day
National Prosecco Day
August 14National Creamsicle Day
August 15National Lemon Meringue Pie Day
August 16National Rum Day
August 17National Vanilla Custard Day
August 18National Fajita Day
National Ice Cream Pie Day
National Pinot Noir Day
August 19National Potato Day
National Soft Ice Cream Day
August 20National Chocolate Pecan Pie Day
August 21National Spumoni Day
August 22National Bao Day
National Pecan Torte Day
August 23National Cuban Sandwich Day
National Sponge Cake Day
August 24National Peach Pie Day
National Waffle Day
August 25National Banana Split Day
National Whiskey Sour Day
August 27National Pots de Creme Day
August 28National Cherry Turnovers Day
National Red Wine Day
August 29National Chop Suey Day
National Lemon Juice Day
August 30National Toasted Marshmallow Day
August 31National Trail Mix Day

September Food Days

Monthly Observances

  • Better Breakfast Month
  • National Chicken Month
  • National Honey Month
  • National Italian Cheese Month
  • National Mushroom Month
  • National Potato Month
  • National Rice Month
  • Sourdough September
  • Whole Grains Month

Weekly Observances

ObservanceWeek
National Waffle Week1st Full Week
National Biscuits & Gravy Week2nd Week

National Day Observances

DayObservance
September 1National Burnt Ends Day
September 2National Chianti Day
September 3National Welsh Rarebit Day
September 4National Macadamia Nut Day
National Spice Blend Day
September 5National Cheese Pizza Day
September 6National Coffee Ice Cream Day
September 7National Acorn Squash Day
National Beer Lover's Day
National Salami Day
September 8A Day off from Food Days
September 9National Wiener Schnitzel Day
September 10National Ants On A Log Day
National TV Dinner Day
September 11National Hot Cross Bun Day
September 12National Chocolate Milkshake Day
September 13National Peanut Day
National Kids take Over The Kitchen Day
September 14National Cream Filled Donut Day
National Eat A Hoagie Day
September 15National Cheese Toast Day
National Creme de Menthe Day
National Double Cheeseburger Day
National Linguine Day
September 16National Cinnamon Raisin Bread Day
National Guacamole Day
September 17National Apple Dumpling Day
National Monte Cristo Day
September 18National Cheeseburger Day
September 19National Butterscotch Pudding Day
September 20National Fried Rice Day
National Pepperoni Pizza Day
National Punch Day
National String Cheese Day
September 21National Pecan Cookie Day
September 22National Ice Cream Cone Day
National White Chocolate Day
September 23National Baker Day
National Apple Cider Vinegar Day
National Great American Pot Pie Day
Za’atar Day
September 24National Cherries Jubilee Day
September 25National Lobster Day
National Quesadilla Day
September 26National Dumpling Day
September 27National Chocolate Milk Day
National Corned Beef Hash Day
September 28National Strawberry Cream Pie Day
September 29National Coffee Day
September 30Extra Virgin Olive Oil Day
National Hot Mulled Cider Day
National Chewing Gum Day

October Food Days

Monthly Observances

  • National Apple Month
  • National Bake & Decorate Month
  • National Caramel Month
  • National Chili Month
  • National Cookie Month
  • National Dessert Month
  • National Pasta Month
  • National Pizza Month
  • National Pickled Peppers Month
  • National Popcorn Month
  • National Pork Month
  • National Pretzel Month
  • National Sausage Month
  • National Seafood Month | Seafood Chowder Recipe
  • Pear & Pineapple Month
  • Rhubarb Month
  • Spinach Lovers Month
  • Vegetarian Month

Weekly Observances

ObservanceWeek
National Chili Week1st Week
National Kraut Sandwich Week3rd Week

National Day Observances

DayObservance
October 1National Homemade Cookie Day
National Pumpkin Spice Day
National World Vegetarian Day
National Pumpkin Seed Day (1st Wednesday)
October 2National Fried Scallops Day
October 3A Day off from Food Day
October 4National Cinnamon Bun Day
National Taco Day
National Vodka Day
October 5National Apple Betty Day
October 6National Noodle Day
October 7National Chocolate Covered Pretzel Day
National Frappe Day
National Eat Fruit At Work Day (1st Tuesday)
October 8National Fluffernutter Day
National Pierogi Day
October 9National Moldy Cheese Day
October 10National Angel Food Cake Day
National Cake Decorating Day
October 11National Sausage Pizza Day
October 12National Gumbo Day
October 13National Yorkshire Pudding Day
October 14National Dessert Day
October 15National Whole Hog Barbecue Day
National Cheese Curd Day
National Shawarma Day
October 16National Liqueur Day
World Food Day
October 17National Pasta Day
October 18National Chocolate Cupcake Day
October 19National Seafood Bisque Day
October 20National Brandied Fruit Day
National Chicken & Waffles Day
October 21National Pumpkin Cheesecake Day
October 22National Nut Day
October 23National Boston Cream Pie Day
October 24National Bologna Day
National Food Day
October 25National Greasy Food Day
October 26National Mincemeat Day
National Pumpkin Day
October 27National American Beer Day
October 28National Chocolate Day
October 29National Oatmeal Day
October 30National Candy Corn Day
October 31National Caramel Apple Day
National Breadstick Day (Last Friday)

November Food Days

Monthly Observances

  • Banana Pudding Lovers Month
  • National Fun With Fondue Month
  • National Peanut Butter Lovers Month
  • National Pepper Month
  • National Pomegranate Month
  • National Raisin Bread Month
  • National Roasting Month
  • Spinach & Squash Month
  • Sweet Potato Awareness Month
  • Vegan Month

Weekly Observances

Observance Week
National Fig WeekNovember 1-7
National Split Pea Soup Week2nd Week

National Day Observances

DayObservance
November 1National Calzone Day
National Cinnamon Day
National Deep Fried Clams Day
National Vinegar Day
November 2National Deviled Egg Day
November 3National Sandwich Day
November 4National Candy Day
November 5National Donut Day
November 6National Nachos Day | How to Make Nachos in the Oven
November 7National Bittersweet Chocolate With Almonds Day
November 8National Cappuccino Day
National Harvey Wallbanger Day
November 9National Scrapple Day
November 10National Vanilla Cupcake Day
November 11National Sundae Day
November 12National Chicken Soup For The Soul Day
National French Dip Day
November 13National Indian Pudding Day
November 14National Pickle Day
National Spicy Guacamole Day
November 15National Bundt Day
November 16National Fast Food Day
November 17National Baklava Day
National Butter Day
National Homemade Bread Day
November 18National Vichyssoise Day
November 19National Carbonated Beverage With Caffeine Day
November 20National Peanut Butter Fudge Day
November 21National Gingerbread Cookie Day
National Stuffing Day
November 22National Cranberry Relish Day
November 23National Cashew Day
National Eat A Cranberry Day
National Espresso Day
November 24National Sardines Day
November 25National Parfait Day
November 26National Cake Day
November 27National Bavarian Cream Pie Day
National Craft Jerky Day
November 28National French Toast Day
November 29National Lemon Cream Pie Day
Maize Day (day after Thanksgiving)
November 30National Mousse Day

December Food Days

Monthly Observances

  • National Pear Month
  • Root Vegetables & Exotic Fruits Month

Weekly Observances

ObservanceWeek
National Cookie Cutter Week1st Week
Gluten-free Baking WeekWeek before Christmas

National Day Observances

DayObservance
December 1National Pie Day
December 2National Fritters Day
December 3National Green Bean Casserole Day
December 4National Cookie Day
December 5National Repeal Day (end of Prohibition)
National Sacher Torte Day
December 6National Gazpacho Day
December 7National Cotton Candy Day
December 8National Brownie Day
December 9National Pastry Day
December 10National Lager Day
December 11National Noodle Ring Day
December 12National Ambrosia Day
December 13National Cocoa Day
December 14National Bouillabaisse Day
December 15National Cupcake Day
December 16National Chocolate Covered Anything Day
December 17National Maple Syrup Day
December 18National Roast Suckling Pig Day
December 19National Oatmeal Muffin Day
December 20National Sangria Day
December 21National French Fried Shrimp Day
December 22National Date Nut Bread Day
December 23National Pfeffernuse Day
December 24National Eggnog Day
December 25National Pumpkin Pie Day
December 26National Candy Cane Day
December 27National Fruitcake Day
December 28National Chocolate Candy Day
December 29National Pepper Pot Day
December 30National Bacon Day
December 31National Champagne Day

Grilled Shrimp Skewers

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Make these easy shrimp skewers as a party appetizer or whenever you're craving a simple, flavorful, and healthy dinner. With just a few ingredients, you'll have a dish that everyone adores!

If there's one recipe I always recommend for a quick, healthy meal or for serving to guests, it's shrimp. Especially these easy shrimp skewers, for a few reasons: they're easy to make with just a few ingredients, take almost no time to cook (less time spent in the kitchen!), and are so flavorful that they're a hit with just about everyone. They're also incredibly versatile since almost any spice mixture can be used.

Grilled Shrimp Skewers Recipe

Where To Buy shrimp

Before we talk about how to make them, let's get into where to buy shrimp. Should you buy it fresh? Frozen? How big are really necessary?

For starters, buy your shrimp frozen. Unless you're able to buy some before they've been frozen - in other words, fresh off the boat - that means they've already been frozen anyway. In which case, it's better to keep them frozen until just before preparing and cooking them. Almost all of the shrimp you see in the seafood case at the market was frozen then thawed, so do yourself a favor and control when and for how long your shrimp will sit unthawed.

As for where to buy, it depends on your budget and what's available at your local market. Jumbo-sized shrimp (about 16-20 per pound) are the easiest to skewer, but you can make it work with slightly smaller shrimp as well. 

The best tasting shrimp I've found to date are Royal Red shrimp, which are large and have a texture and flavor similar to lobster. My parents used to head to Orange Beach in Alabama for a few weeks every winter, and I'd often visit for a few days. That's where we discovered them and we all loved them so much, we'd bring some back with us every year.

Once they stopped going, our Royal Red supply dried up. So one year I decided to take a gamble and order some from Wild Alaska Salmon & Seafood Company for their Christmas present. Guys, they are SO GOOD. We've ordered countless times since, often going in on an order together to bring the cost down. I literally have four pounds in my freezer at this very moment. I might just have to make some shrimp skewers with them tonight!

If I don't have Royal Reds on hand, I like to buy the Argentinian Red Shrimp from either Trader Joe's or Costco. They're big and meaty with great flavor.

How To Thaw Frozen Shrimp

If you know you'll be making shrimp skewers on a particular day, simply place your shrimp in the refrigerator the night before to thaw.

However, if you're at all like me and often decide what to make at the last minute, simply place your frozen shrimp in a colander in the sink and run cold water over them until they're thawed. Toss them with your hands a few times to make sure they thaw evenly.

How To Thaw Frozen Shrimp

Shrimp Skewers Ingredients

For these shrimp skewers, I've kept it really simple, using fresh lemons and garlic for flavor. The flavor of the shrimp shines through with just enough citrus and garlic to make them really shine! Here's a list of what you'll need:

  • Shrimp
  • Fresh lemon
  • Garlic
  • Salt & Pepper
  • Olive oil

Find the complete ingredients list with amounts in the smoked turkey breast recipe card below.

How To Make Shrimp Skewers

You can make these shrimp skewers on the grill or with a grill pan on the stove. I make them year-round and use both methods depending on the season.

No matter which method you choose, you'll need to have some skewers on hand. If you use wood skewers, they'll need to soak completely submerged in water for at least thirty minutes to prevent them from catching fire.

  1. Peel the shrimp - Once shrimp are thawed, peel them completely or leave the tails intact, it's entirely up to you. If you buy easy-peel shrimp, this process will be much easier, and make sure they have been deveined! It's such a time saver to not have to clean the shrimp yourself.
  2. Make the marinade - Combine lemon juice and zest, minced garlic, olive oil, salt, and pepper in a large bowl or resealable plastic bag. Add the shrimp and toss to coat completely. Pop them in the refrigerator for 15-20 minutes.
  3. Skewer the shrimp - Remove shrimp from the marinade and thread onto skewers. For an appetizer, 2-3 shrimp threaded onto smaller skewers is a good number, or go 4-5 for a larger serving size. 
  4. Grill & Serve - Grill for 2-3 minutes per side on a preheated grill (we recommend the Char Broil Tru Infrared Grill). They cook quickly so keep an eye on them! Remove from the heat source and place them on a serving platter. They're delicious hot off the grill, but are just as flavorful at room temperature, making them a terrific party choice.
Shrimp Skewers for grilling on a Grill Pan

Shrimp Skewer Variations

You really don't need more than lemon and garlic to make fantastic shrimp skewers. But if you're looking for a bit more oomph, here are a few things to try:

  • Add some spices or seasonings - You can go subtle and add a little tarragon, basil, or cilantro (freshly chopped works best). Or sprinkle on a little Cajun seasoning , Old Bay, or even a little cayenne pepper or crushed red pepper flakes. Chef Paul Prudhomme's Shrimp Magic is a classic shrimp seasoning to try. Even a mild curry powder is delicious! Just take care not to add too much as you don't want to overpower the flavor of the shrimp - a little goes a long way!
  • Wrap them in par-cooked bacon - Shrimp cooks fast but bacon, not so much. But the flavors together are incredible! Cook some bacon until it's still pliable but some of the fat has been rendered, then wrap a small piece around each shrimp before cooking.
  • Add a dipping sauce - Melted butter is really all you need! You could also serve a traditional cocktail sauce, or mix in some Cajun or Old Bay seasoning to the melted butter. This tarragon aioli from Chef John is also terrific served with shrimp skewers.
Grilled Shrimp Skewers

Storage & Reheating

Leftover shrimp can be removed from the skewers and stored in an airtight container in the refrigerator for up to 3 days.

To reheat leftover shrimp:

  • Microwave: Zap in 45-60 second increments until warmed.
  • Stovetop: Sauté in ghee, butter, or oil for about two minutes.
  • Air fryer: Reheat for 2-4 minutes or until heated through.
Grilled Shrimp Skewers

Grilled Shrimp Skewers

Yield: 8-10 Skewers
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 50 minutes

Make these easy shrimp skewers as a party appetizer or whenever you’re craving a simple, flavorful, and healthy dinner. With just a few ingredients, you’ll have a dish that everyone adores!

Ingredients

  • 2 lb jumbo-sized shrimp, thawed (16-20 per pound)
  • 3-4 garlic cloves, minced
  • The zest and juice from one large lemon
  • 1 teaspoon coarse salt
  • ¼ teaspoon black pepper
  • 8-10 skewers
  • 1 tablespoon chopped parsley (optional)

Instructions

  1. If using wooden skewers, place them in a shallow bowl and cover with water so they’re completely submerged. Let them soak for at least 30 minutes.
  2. Place all the ingredients into a large bowl or resealable plastic bag. Toss to ensure all the shrimp are coated well. Place in the refrigerator for 15-20 minutes. (Tip: don’t leave them much longer or the shrimp may start to “cook” in the lemon juice).
  3. Preheat your grill or grill pan on medium-high heat.
  4. Remove the shrimp from the marinade and thread equal amounts of shrimp onto the skewers.
  5. Grill for about 2-3 minutes per side just until the shrimp are cooked through. Top with a little chopped parsley, if desired. Serve immediately.

Notes

The 30 minutes of additional time is for soaking the skewers

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 191mgSodium: 1107mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 21g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Dinner
Grilled Shrimp Skewers

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Quick Pickled Green Tomatoes

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These quick Pickled Green Tomatoes are the perfect accompaniment to almost any meal. Use them just like you would enjoy a pickle: on a burger or sandwich, as a refreshing side, or even on their own!

Quick Pickled Green Tomatoes Recipe

What Are Pickled Green Tomatoes?

Picture this: it's just turning from summer to fall and those tomato plants that turned out all those juicy, ripe tomatoes have loads of green tomatoes still hanging on. But the weather has turned colder and they'll no longer get ripe. Doesn't it seem a shame for them to go to waste?

One popular solution would be to make Fried Green Tomatoes, which is an excellent choice. With a surplus of green tomatoes, however, you'll probably want a simpler method that uses more of them and also keeps well. Enter this Pickled Green Tomatoes recipe!

They're very simple to make with just a handful of ingredients and they taste very similar to a typical pickled cucumber. The green tomatoes are covered in a brining solution then left to "pickle" for at least 24 hours. The result is a deliciously different "pickle" that can be used all sorts of ways!

Every year, despite learning this lesson repeatedly, I inevitably plant too many tomatoes. I can't help it: not only are we a family of tomato-lovers, but they're so versatile, healthy, and with so many varieties to choose from, I just can't stop myself. But I figure if I'm going to keep making a mistake again and again, at least it's a harmless (and super tasty!) one.

But because I do this repeatedly, I've also learned quite a few ways to use up the surplus (and yes, our neighbors are very happy every year)! Making pickled green tomatoes has become one of my favorites, especially just before the cold weather hits - but the tomatoes don't know that yet - so I have loads of green tomatoes that would otherwise die before they ripen unless I pick them.

I'm not someone who likes to can the old-fashioned way, despite memories of my mom working tirelessly every late summer to turn our large garden into food to carry us through the winter. But this easy method is something even I can get behind!

The one thing you definitely don't want to skip is to thoroughly clean the jar you're using to "cook" and store your green tomato pickles. Just wash the jar and lid (including the seal) in really hot, soapy water, then air-dry it on a clean towel. This will ensure that no bacteria gets into the jar.

Ingredients

  • Green tomatoes: Green tomatoes are best because they are perfectly tart with just the right crunch. Alternatively, make pickled green cherry tomatoes by using unripe green tomatoes.
  • Vinegar: Use distilled white vinegar (5% acidity).
  • Garlic: Peel the cloves and leave them whole.
  • Dill: Fresh is best! Drop in two sprigs without chopping. Otherwise add one teaspoon of dried dill.
  • Black peppercorns: Fresh, whole peppercorns are ideal and add a punch of spice and fruitiness.
  • Mustard seeds: Whole mustard seeds add sweetness and a hint of heat.
  • Turmeric: Great for adding a bit of color and an earthy flavor to balance out the sweetness.
  • Granulated Sugar: Sugar balances out the vinegars strong, tart flavor.
  • Kosher Salt: Natural flavor enhancer, but also prevents bacteria from developing in your brining solution.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How To Pickle Green Tomatoes

How To Make Pickled Green Tomatoes

Making pickled green tomatoes is so quick and easy and you'll never again waste a single tomato from your summer crop!

  1. Prepare your jar: Wash jar and lid in hot soapy water and let air dry on a clean towel.
  2. Prepare tomatoes: Wash tomatoes and cut them into bite-sized wedges (about a two-bite size, actually). Add tomatoes to the jar.
  3. Prepare brining solution: Add remaining ingredients to a saucepan and boil until the sugar and salt is dissolved.
  4. Finish your pickled tomatoes: Carefully pour brining solution into the jar, seal, and pop it into the refrigerator!
  5. Rest: Allow tomatoes to sit in the refrigerator for about 24 hours to develop the best flavor.

Ways To Use Pickled Green Tomatoes

You can use these delicious pickled treats any way you'd normally enjoy a typical pickle. Read on for some of our favorites:

  • One of the best ways to eat these is right out of the jar.
  • On a burger! Slice a few wedges thinly and use them either in place of red tomatoes or in place of a pickle.
  • On the side. A few wedges go perfectly with a sandwich, wrap, burger, or chicken wings.
  • Dice them up and use them to make a Dill Pickle Dip.
  • Wrap them in bacon and pop them in the air fryer for a twist on Bacon-Wrapped Pickles!
  • Slice them thinly and add to pizza that's just out of the oven.
  • They're amazing in a bloody mary or any tomato based cocktail.!
  • Dice a few and add to either egg, chicken, or potato salad.
  • Dice a few more and make some tartar sauce.
  • Add to a salad for a wonderful flavor and texture.
  • Layer in a po'boy or grilled cheese sandwich.
  • We haven't tried this with tomatoes, but we have made Kool-Aid Pickles and think they'd be delicious here!
  • Arrange pickled green tomatoes on a cheese or charcuterie board.
  • Trust me when I tell you that they make the most delicious toppers to deviled eggs.
  • Dice 'em up and mix with hummus, dips, dressings relishes, ceviche, and salsas. Add a little of the juice for an extra pop of flavor.
  • Elevate the flavor of any fish dish or fish tacos by adding sliced pickled green tomatoes on top.
  • A hot dog is even tastier with a little diced pickled green tomato on top!
  • Chop them up and add to an omelet or scrambled eggs.
  • Make a pickle pizza with mozzarella and protein such as chicken or ham, if you prefer. For the sauce use tomato or white sauce.

How To Store Pickled Green Tomatoes

Pickled Green Tomatoes can be stored in the jar they are prepared in right in the refrigerator. Fresh, homemade pickled green tomatoes are good for up to one month when stored properly in the fridge. But we bet they won't last that long! They're too delicious not to snack on.

Pickled Green Tomatoes

Quick Pickled Green Tomatoes

Yield: 20 or 1 Quart
Prep Time: 15 minutes
Cook Time: 5 minutes
Additional Time: 1 day
Total Time: 1 day 20 minutes

These quick pickled green tomatoes are delicious on their own, as a condiment, or even a side dish!

Ingredients

  • 4-5 medium green (4 cups), unripe tomatoes, cut into wedges or thick slices (or 4 cups unripe cherry tomatoes, halved)
  • 1 cup white vinegar
  • 1 cup water
  • 4 garlic cloves, peeled
  • 2 sprigs fresh dill (or 1 teaspoon dried)
  • 1 heaping teaspoon black peppercorns
  • 1 teaspoon mustard seeds (optional)
  • ½ teaspoon turmeric
  • 1 tablespoon granulated sugar
  • 2 tablespoon kosher salt

Instructions

  1. Wash a large, quart-sized mason jar and its lid (the wide-mouth are easiest to fit the tomatoes into) in very hot, soapy water, then allow it to air-dry completely. Pack the tomatoes into the jar, cutting them smaller if necessary to fit them all in.
  2. Place the remaining ingredients into a saucepan and bring to a boil, stirring frequently, until the salt and sugar is completely dissolved.
  3. Carefully pour the entire contents of the pan into the jar, adding a bit of water if there’s any room left at the top. Tap the jar gently but firmly on the counter a few times to release any air bubbles, then put on the lid and close it tightly. Place it in the refrigerator for at least 24 hours before enjoying to allow the flavors to develop. 

Notes

The additional time in this recipe is the tomatoes resting in the refrigerator for the flavors to develop!

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 380mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Sides
Quick Pickled Green Tomatoes

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2025 New Year's Foods To Eat For Good Luck

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Head into the New Year with friends, family, and of course, food. When you prep for your celebration, incorporate this fun tradition of New Year's foods to eat for good luck.

Every culture has traditions that are observed throughout the holiday season, and food is often at the heart of many of those traditions. Here are some of the New Years food traditions and superstitions from around the world, and some of our favorite recipes that include these lucky ingredients.

New Year's Eve is set to be celebrated on Wednesday, December 31, 2025, followed by the arrival of New Year's Day on Thursday, January 1, 2026.

New Years Foods To Eat For Good Luck

Ring-Shaped Foods

Ring-shaped food is said to symbolize either the past year coming full circle, or a full circle of good luck for the year ahead. Ring shaped cakes and other desserts are the most popular options to observe this tradition, and some people even bake coins or small trinkets into the cakes, bringing even more good fortune to the one who finds it.

Here are some of the popular ring-shaped foods consumed on New Years:

  • Greece: Vasilopita - Traditional Greek Cake or bread often served at Midnight
  • Bulgaria: Banitsa - Filo dough based cake with egg and feta
  • Europe: King's Cake - A sweet, bread/cake with almond cream, sometimes with icing and sprinkles
  • Denmark: Kransekage - A tall ring/cone-shaped pastry made of smaller rings stacked on top of each other, made of marzipan
  • Poland, Hungary: Donuts! - New Year's Day and New Year's Eve is known in Poland and Hungary as Sylwester (Saint Sylvester's Day) and they eat ring-shaped donuts.

Try these ring-shaped recipes:

Noodles

Noodles are often eaten on the New Year for longevity and prosperity. The Japanese often eat soba noodles, the Chinese eat "longevity noodles". There are many different types of noodles, so you may want to choose a new one to try as a way to kick off the New Year. Whatever noodles you choose to eat, the longer the noodle the better, and slurp away -- no cutting allowed!

Try these noodle recipes for longevity in the New Year!

Pork

If you're looking to bring more wealth and prosperity into your life, kick off the New Year with pork. Eat your favorite pork recipe on New Year's Day because pigs root forward (a sign of progress), as opposed to chickens and turkeys who scratch backwards. Pork and kraut is a popular pairing, as is pork and cabbage.

Try these pork recipes for prosperity!

Lentils

Eating lentils on New Years Eve or Feast Day of Pope Saint Sylvester is a popular Italian tradition. They are believed to bring wealth and prosperity and are often eaten with pork!

Try this delicious Lentil Soup Recipe with Smoked Sausage and Parmesan

Fish

In Scandinavian countries, herring was considered a symbol of good fortune and pickled herring was a popular New Years appetizer. In many other cultures, fish in general is considered a sign of prosperity and good fortune, with their silvery coin-like scales, and the schools they swim in symbolizing abundance. If you're looking for a year of prosperity and abundance from beginning to end, cook your fish whole, head, tail, and everything in between.

Try these fish recipes for a prosperous start to your New Year!

Pomegranate

A Greek tradition has families throwing pomegranates at their front door at midnight. The more seeds that fall out when the pomegranate breaks, the more luck the family will enjoy. Not into smashing pomegranates? Try these pomegranate cocktails instead!

Dumplings

Dumplings are often consumed the day before Chinese New Year as they resemble gold ingots, the ancient Chinese currency. Eating dumplings symbolizes sending away the old and welcoming the new.

For the Mongolian Lunar New Year, commonly known as Tsagaan Sar, it is tradition to eat "buuz", a mince meat-filled steamed dumpling.

Try these Air Fryer Dumplings for an easy New Years appetizer to bring good fortune to you and your guests in the year ahead.

More Lucky Food for the New Year

  • Doughnuts (Oliebollen): In the Netherlands, eating these Dutch fried doughnuts is said to be lucky.
  • Soft Pretzels (Neujahrsbrezel) - This is a sweet, soft pretzel is eaten on the New Year in Germany for good luck.
  • Buttered Bread (La nag Ceapairi): New Year's Day in Ireland is also known as Day of the Buttered Bread and is a talisman against hunger.
  • Black-Eyed Peas: There are many variations to the tradition of eating black-eyed peas on New Years Day but most maintain it but most hold the theme of luck and prosperity.
  • Grapes: In Spain eating 12 grapes (or raisins, if you're in Portugal) at midnight on New Year's Eve is both a tradition and a superstition. Eating 12 grapes ensures good luck for the next 12 months.
  • Greens (collards, turnip greens, cabbage, etc.): In the south this is a traditional first-day-of-the-year meal along with cornbread and black eyed peas. It is said this meal brings good health, wealth and luck.
  • Kagami Mochi: This is a traditional Japanese New Year's decoration made of stacked mochi cakes placed on top of each other. It symbolizes good luck and prosperity into the New Year. Kuri Kinton (Candied Chestnuts and Sweet Potatoes) is also served during Oshogatsu (Japanese New Year) to bring good luck and prosperity.
  • Spring Rolls: The Chinese New Year is also known as the Spring Festival, and these golden rolls represent gold bars that bring wealth and prosperity in the year to come.
  • Bánh Chưng (Sticky Rice Cake): This is a must-have food for the Vietnamese Lunar New Year celebration known as Tết. The square shape symbolizes the ground expressing gratitude to Vietnamese ancestors and the earth.
  • Tteokguk (soup with rice cake): Eating a bowl of tteokguk for Seollal, or Korean Lunar New Year, symbolizes growing a year older, along with good health and a long life.
  • Onions: Onions hanging on a door in Greece are a symbol of good health, rebirth, fertility, and longevity.

Other Foods To Eat For Good Luck On New Years

What NOT To Eat On New Years

Now that you know what to eat for good luck, here's the bad luck foods to avoid to ensure that good luck sticks!

  • Crab, Shrimp, and Lobster (because they move sideways/backwards)
  • Catfish, Halibut, Carp, Tilapia (because they are bottom feeders)
  • Chicken and Turkey (because they scratch backwards)
  • Hollow Bread (a massive air pocket is said to be a bad omen)
  • White Foods (Chinese tradition considers white unlucky because it symbolizes death including eggs, rice and white cheeses)

Ring in the New Year with These Festive Recipes!

46 Mexican Dessert Recipes

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Whether you're celebrating Cinco de Mayo, Día de los Muertos, Christmas, New Year's Eve, Three Kings Day, Día de la Candelaria, or simply embracing Taco Tuesday, these Mexican dessert recipes are an absolute must-try.

Many of these popular Mexican dessert recipes are authentic with a few thrown in with fun and delicious twists. For example, Sopapillas are a traditional Mexican dessert but we also included the recipe for Sopapilla cheesecake. The traditional Mexican dessert flavors are still present, but sometimes it's fun to switch things up and try something new!

Many of these popular Mexican desserts are authentic and a few have fun, delicious twists! Every one is perfect for a Mexican feast or for a family meal.

Full list of 46 Mexican Desserts

1. Sopapillas

A sopapilla is puffed, fried dough that's traditionally drizzled with honey. Powdered sugar or cinnamon and sugar are also common, and they're sometimes served with chocolate sauce.

This sopapilla recipe uses cinnamon and sugar plus a drizzle of honey. They're fantastic with whatever you top them with, so make them your favorite way!

sopapillas on a white plate drizzled with cinnamon and honey from a list of 21 mexican desserts

2. Sopapilla Cheesecake

This sopapilla cheesecake recipe combines the dough and toppings from sopapilla with a plain cheesecake layer for an entirely new and addictive dessert. It's more like Sopapilla Cheesecake Bars than a traditional cheesecake.

You can opt for a graham cracker crust and bake it in a springform pan if you want something more traditional. This recipe uses crescent roll dough, which is not only quick and easy, it's a close texture to traditional fried sopapillas. 

a stack of sopapilla cheesecake bars from a list of authentic mexican desserts

3. Dulce de Leche

Oh, dulce de leche, where to begin?

Dulce de leche is thick, creamy, and similar to caramel but so much better! Karen, aka The Food Charlatan and creator of this recipe, says "dulce de leche is not caramel. Caramel is made by heating sugar. Dulce de leche is a combination of sugar and milk that is heated slowly until the Maillard reaction takes place, or in other words, browning. It is a bit more mellow than caramel, and lacks any bitterness."

Karen provides three ways to make your own dulce de leche at home: on the stovetop, slow cooker, or in the Instant Pot. The best part is that all you need is a can of sweetened condensed milk to make this luscious, delectable Mexican dessert!

4. Flan

If dulce de leche is one of my favorite Mexican desserts, the flan is just a step behind. Its silky custard and incredible yet somehow light flavor is irresistible. It's also incredibly simple to make if you know the right technique.

Flan also needs just 5 ingredients: eggs, sweetened condensed milk, whole milk, vanilla extract, and sugar. You can use either a 7-inch cake pan or a flanera. While both work just fine, with the flanera's locking lid, you won't have the need to cover your pan with foil.

Be sure to check out the recipe for tips as well as how to make different flavors like citrus or coffee-flavored flan.

5. Flan Cake

I first made a version of this flan cake years ago and can attest that it's truly something magical. Flan cake has two layers: cake on the bottom and flan on the top. The layers separate while baking; the flan settles at the bottom of the pan and ends up on top after flipping once it's baked!

You'll need the following ingredients for this flan cake recipe: sugar, cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla for the flan layer. The cake layer uses a boxed cake mix for a truly easy yet impressive Mexican dessert.

If chocolate's your thing, try making a "Chocoflan", which is a chocolate flan cake!

6. Fried Ice Cream

Growing up in the Midwest, fried ice cream was one of those Mexican treats that was only available when we were dining out. Once I learned how to make it at home, it became a Mexican sweet we'd have at least once a month. Frying ice cream is oddly satisfying, but not nearly as much as eating it!

You can make fried ice cream by frying it the traditional way (everyone should do this at least once!) or you can use this recipe to make it the easier - but just as delicious - way. By "frying" (read: sauteing) the coating and then using it to coat the balls of ice cream, you'll save a lot of steps and mess!

7. Fried Ice Cream Cake

If you want to make fried ice cream that's even simpler, try making Fried Ice Cream Cake! It has all the flavors of traditional fried ice cream but the ease of preparing then serving it is much simpler. This version would be perfect for a summer barbecue!

8. Churros

Raise your hand if you only go to Costco for the churros! 🙋‍♀️

Okay, that's not the only reason we hit up Costco on a regular basis, but churros on the way out the door has become something of a family tradition. After all, who can resist a crispy-on-the-outside and soft-on-the-inside Mexican dessert that's been coated in cinnamon and sugar?

Making churros at home is much simpler than you might think. To pipe the dough into the hot oil, you can use a pastry bag with a star tip, although I use this churro press to make it even easier. I've also had my eye on this Churro and Empanada Maker which looks interesting. (If anyone happens to own this or try it before I do, please share your experience in the comment section)!

9. Churro Bites

The process of making Churro Bites is essentially the same as regular churros, you're just frying smaller bite-sized pieces of dough. Of course, this also makes it easier to eat the churros and with a bit less mess.

10. Churro Bars

This one is for you if you love the flavor of Churros but don't want to mess with the mess of deep frying. These soft and sweet Churro Bars are everything you love about decadent churros in a totally doable recipe that is absolutely delicious. 

11. Ritz Bitz Churros

These addictive little bites start with peanut butter Ritz Bits that are coated in butter, brown sugar, and cinnamon. The crackers are then baked to caramelize the "sauce", then it's all coated with a mixture of sugar, cinnamon, and a small amount of salt. This recipe might be the furthest from an authentic Mexican dessert, but you have to admit that it sounds downright delicious!

12. Churro Apple Pie Bombs

If you have an air fryer and you're itching to make some Mexican sweets with it, this one is for you! Air Fryer Churro Apple Pie Bombs are a sweet treat that can be made in about 20 minutes with only 5 ingredients.

All you need to make these delicious and impressive treats are canned biscuits, apple pie filling, butter, sugar, and cinnamon. Check out the recipe for step-by-step photos and instructions.

13. Churro Cream Puffs

Churros meet cream puffs in this creative and delicious treat created by Barbara Schieving. The recipe comes straight from her cookbook, Simply Sweet Dream Puffs.

Cream puffs are a wonderful treat on their own, but they become something truly magical when the flavors of churros are added. This is one you'll want to try when you really want to impress your family or guests!

14. Sweet Mexican Corn Cake

You may be familiar with this delightful treat often served as a side dish in various Mexican restaurants, including popular ones like El Torito and Chevy's. Sweet Corn Cake, known as "Pastel De Elote" in Spanish, is a moist and sweet delicacy made from corn. It balances the qualities of both cake and cornbread, resulting in a delicious treat.

Easy Sweet Corn Cake Recipe
Get the Recipe right here at The Wicked Noodle

15. Apple Pie Taquitos

This Mexican dessert combines American flavors of apple pie filling with the crispy texture and form of taquitos. They're sweet, delicious, and simple to make. All the makings of a great apple pie in a fun taquito form!

You'll need just five ingredients: apple pie filling, sugar, cinnamon, butter and tortillas. This would be a fun one to make with the kids!

16. Tres Leches Cake

There was a little ice cream shop near us that sadly closed down recently. I was devastated as they also sold a few homemade, authentic Mexican desserts that were just incredible. My very favorite was the Tres Leches Cake.

It's called Tres Leches Cake because it's soaked in a mixture of three types of milk: sweetened condensed milk, evaporated milk, plus whole milk or heavy cream. It's then topped with whipped cream and cinnamon for one of the most delightful Mexican desserts you'll ever try!

It's also as easy to make as, well, baking a cake. The hardest part is separating the eggs to beat the yolks and whites separately, which really isn't hard at all. If there's one recipe from this list you'll want to try first, it's definitely this one. Try adding some sliced strawberries as a topping, too!

17. Fresas con Crema (Mexican Strawberries and Cream)

Fresas con Crema is the easiest Mexican dessert you'll ever make! Made with fresh strawberries mixed into a sweet and creamy sauce, this no-bake recipe is ready to eat in only 10 minutes.

You'll need just five ingredients: strawberries, sour cream, sweetened condensed milk, evaporated milk, and vanilla extract. Don't let the short ingredient list fool you; this easy Mexican dessert recipe rivals even the most complicated!

18. Buñuelos (Mexican Fritters)

Buñuelos are similar in flavor to sopapillas but the texture is thin and crispy instead of light and puffy. The dough is rolled out as you would a tortilla, then fried and coated in a cinnamon and sugar mixture. There's not much better than a freshly-fried buñuelo - trust us on this one.

19. Mexican Wedding Cookies

These little cookies will simply melt in your mouth! They have a nutty flavor due to the chopped pecans and they're coated in powdered sugar for a wonderful holiday cookie or just because you want to treat yourself.

20. Arroz con Leche (Mexican Rice Pudding)

Arroz con Leche is similar to Tres Leches Cake in that it uses the same three types of milk. It's a common recipe here in the US and one that my mom made often when I was growing up. I share a version of this recipe in my first cookbook, Weeknight Cooking with your Instant Pot. That one is served with fresh mango and you could do the same with this recipe (although that would make it a less authentic Mexican dessert recipe).

In any case, it's absolutely delicious and one worth trying. Especially for how easy it is!

21. Champurrado (Mexican Hot Chocolate)

We finally get to a Mexican chocolate dessert! Instead of cooking one cup of hot chocolate you prepare a syrup-like chocolate base that you can then mix with whichever hot milk you like best. Try adding a pinch of chili powder for a little spicy-sweet!

The best part is that you can store the chocolate syrup in the refrigerator for 3-5 days, making it a perfect make-ahead dessert.

22. Horchata

"Horchata is a traditional Mexican drink made up of white rice soaked in water, it's flavored with cinnamon and it's sweetened with granulated sugar. Everything is minced up together in a blender and later strained to remove solids. Some versions are dairy free while others contain milk and some versions contain nuts or added flavor like vanilla or coconut", says Jaclyn of Cooking Classy.

It might sound complicated but it's actually very simple to make. It's a great dessert drink to serve alongside or at the end of any Mexican meal.

More Mexican Dessert Recipes

23. Mexican Chocolate Bark

Mexican chocolate is made with cacao, sugar, and cinnamon. The combination of both light and dark chocolate, infused with cinnamon and spice yields sweet and spiciness all into one bite.

Get the Recipe at Soffia Wardy

24. Apple Enchilada Dessert with Caramel Sauce

Apple enchiladas are a sweet twist on this Mexican dish and filled cinnamon-spiced apple and rolled in tortillas, baked, and topped with sweet sauce or caramel.

Get the Recipe at Imperial Sugar

25. Mexican Chocolate Sweet Tamales

Sweet tamales have a light, airy sponge cake encased in a corn husk shell.

Get the Recipe at Hola Jalapeno

26. Polvorones (Mexican Sugar Cookies)

Also known as "Mexican Wedding Cookies," "Mexican Christmas Cookies," "Polvorones" or "Biscochitos," these traditional cookies are made with a buttery dough, cinnamon, anise, and often other spices.

Get the Recipe at Chicano Eats

27. Dessert Empanadas

These Dessert Empanadas have a sweet, crispy, and buttery dough, filled with fruity goodness-ideal for dessert, brunch, or a delightful snack.

Get the Recipe at Muy Delish

28. Camotes Enmielado (Mexican Candied Sweet Potatoes)

This is a traditional Día de los Muertos (Day of the Dead) dessert made with sweet potatoes piloncillo, cinnamon, anise, and cloves.

Get the Recipe at Muy Bueno

29. Jericalla (Mexican Custard Dessert)

This is a variation of flan originating from Guadalajara, México without the sugar topping that creates the hard shell.

Get the Recipe at Thai Caliente

30. Churro Chips

Crisp Churro chips are a fun twist on the traditional churro and an easy snack for everyone to enjoy.

Get the Recipe at The Mediterranean Dish

31. Mazapan Recipe (Mexican Peanut Candy)

Mazapan, a tasty Mexican candy, is a crumbly and sweet treat made from toasted peanuts and powdered sugar.

Get the Recipe at Mariecruz Avalos

32. Conchas (Mexican Sweet Bread)

Conchas are one of the many kinds of traditional Mexican Pan Dulce ("sweet bread") and can be found at almost any Mexican bakery (panadería). This authentic recipe results in a soft and sweet Mexican bread with a white topping that resembles the surface of a seashell or concha. 

Get the Recipe at Mexico in My Kitchen

33. Mexican Paletas (Mexican Popsicles)

Mexican paletas are traditional frozen popsicles that are popular in Mexico with increasing popularity in the U.S. They come in a variety of fruity flavors and this recipe is made with fresh fruits, honey, lime juice, and water.

Get the Recipe at Live Eat Learn

34. Mexican Tamarind Candy

Mexican tamarind candy, also known as tamarindo candy, is a popular type of Mexican candy made from the tamarind fruit. This homemade Tamarindo candy recipe uses tamarind pulp mixed with sugar and chili powder.

Get the Recipe at Muy Delish

35. Cocadas (Coconut Macaroons)

Cocadas are cookies made with coconut, sweetened condensed milk, and macadamia nuts. While often attributed to Mexico in the United States, their true origin can be traced back to Peru.

Get the Recipe at The Foreign Fork

36. Frozen Margarita Pie

This one is for adults! Frozen margarita pie includes the addition of tequila and Triple Sec and citrusy lime in a crunchy salty, sweet no-bake pretzel pie crust.

Get the Recipe at Tidy Mom

37. Tequila Lime Cheesecake Bars

These fun, adult-friendly tequila lime cheesecake bars are creamy and citrussy, with a hint of tequila.

Get the Recipe at Sweet Peas and Saffron

Mexican Christmas Desserts

In addition to the beloved Mexican Christmas desserts we've mentioned, such as Buñuelos, Mexican Hot Chocolate and Mexican sugar cookies, there are many more Mexican treats enjoyed during the holiday season. We also cannot overlook Las Posadas, a beloved Mexican Christmas celebration that reenacts Mary and Joseph's pilgrimage to Bethlehem. This festive event commences on December 16th and continues until Christmas Eve.

1. Authentic Sweet Tamales

Mexican sweet tamales, also known as "tamales dulces", are a traditional Mexican treat made from masa (dough) typically sweetened with sugar, and flavored with ingredients like cinnamon, vanilla, or fruit. These are often on enjoyed during the holidays and Día de la Candelaria in February where tamales and sweet tamales are traditional dishes.

Get the Recipe at My Latina Table

2. Capirotada (Mexican Bread Pudding)

Mexican bread pudding is traditional Mexican dessert made with cinnamon sticks, cloves, raisins, salted peanuts, Monterey Jack cheese, and piloncillo, an unrefined Mexican sugar made from cane sugar. Capirotada can be made a variety of ways depending on the region of Mexico.

Get the Recipe at Latino Foodie

3. Rosca de Reyes

Rosca de Reyes, also known as "Three Kings Bread," is a traditional round-shaped sweet bread associated with the celebration of Epiphany or Three Kings Day (Día de los Reyes) on January 6th. Inside the bread, or Rosca is a plastic little doll representing baby Jesus. 

Get the Recipe at Mexico in My Kitchen

4. Atole de Galleta

This traditional Mexican drink has a thick, creamy texture and a sweet, rich flavor and is made from galletas Maria cookies, milk, piloncillo, vanilla, and cinnamon. Atole de Galleta is traditionally served during the holiday season, including Las Posadas, Christmas, New Year's, Día de los Reyes, and other special celebrations.

Get the Recipe at Mariecruz Avalos

5. Rompope (Mexican Eggnog)

Rompope (Mexican Eggnog) is made with milk, eggs, almonds, spices and rum, if you prefer.

Get the Recipe at Isabel Eats

6. Ponche Navideño (Mexican Christmas Punch)

Ponche Navideño is a warm Mexican Christmas punch traditionally served during the holidays. It is made with an assortment of sweet fruits, including guava, tejocotes and apples and infused with piloncillo, cassia cinnamon sticks, ginger and more spices.

Get the Recipe at Hola Jalapeño

Día de los Muertos Desserts

1. Mexican Bread of the Dead Recipe (Pan de Muerto)

Pan de Muerto, "Bread of the Dead" in English, is a traditional Mexican sweet bread that is typically baked and enjoyed during the Día de los Muertos (Day of the Dead) celebration. The dough for Pan de Muerto in this recipe is made from bread flour, sugar, eggs, butter, yeast, and orange blossom water or zest, giving it a slightly sweet and citrusy flavor. The bread is often decorated with more dough shaped into bone-like figures or a teardrop design, symbolizing tears shed for the departed.

Get the Recipe at The Other Side of the Tortilla

2. Sugar Skull Cookies

The sugar skull is a symbol used in Día de los Muertos celebrations, that remembers the departed with sweet memories. Since it's not actually recommended to eat sugar skulls we've added this fun sugar skull cookie recipe to enjoy instead.

Get the Recipe at My Crazy Good Life

3. Calabaza en Tacha (Mexican Candied Pumpkin)

Calabaza en Tacha is a traditional Mexican dessert made with candied pumpkin. It is often served during during the fall and winter months and during Dia de los Muertos, holidays and special celebrations.

Get the Recipe at Dora's Table

Do you have any favorite Mexican desserts we might have missed? Be sure to share yours in the comment section below. We also have plenty of other easy desserts to check out, too!

Make it a fiesta with this list of Cinco de Mayo recipes plus some tasty taco recipes.

24 Mahi Mahi Recipes for Grilling, Baking, and Pan-Searing

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Mahi Mahi recipes are perfect for anyone who loves flavorful, versatile seafood that cooks in minutes. With its mild, slightly sweet flavor and firm, flaky texture, mahi mahi works beautifully with everything from bright citrus marinades to flavorful spices and tropical salsas.

In this roundup, you'll find a variety of ways to cook mahi mahi: grilled, baked, broiled, and pan-seared. If you're looking for a healthy weeknight dinner, a dish to impress guests, or a quick summer meal fresh off the grill, there's a recipe here for you.

oven baked mahi mahi with fresh herbs as part of a list of mahi mahi recipes
Image credit: tastywithlara.com - click image for recipe

Mahi mahi is also a smart choice for health-conscious cooks: it's low in fat, high in lean protein, and pairs well with vegetables, grains, or fresh salads. Many of these recipes can be made with fresh or frozen fillets, so you can enjoy this delicious fish year-round.

Scroll through, bookmark your favorites, and get ready to add some fresh seafood inspiration to your meal rotation with these easy, flavorful mahi mahi recipes.

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24 Mahi Mahi Recipes - Oven-Baked, Grilled, or Pan-Seared

Your go-to list for easy, flavorful mahi mahi recipes! We've included recipes for the oven, the grill and the stovetop so you can make these delicious recipes year-round.

1

Grilled Mahi Mahi Recipes

Grilled mahi mahi is a summertime favorite thanks to its smoky char and quick cooking time. This firm white fish holds up beautifully on the grill without falling apart, making it perfect for marinades, spice rubs, and citrus-based sauces.

If you’re planning a backyard barbecue or just want an easy weeknight dinner, these grilled mahi mahi recipes are light, flavorful, and ready in minutes.

9

Oven-Baked Mahi Mahi Recipes

Baking mahi mahi in the oven is one of the easiest ways to get tender, perfectly cooked fish with minimal effort. Just season, add your favorite sauce or topping, and let the oven do the work.

These baked mahi mahi recipes range from simple lemon-butter fillets to crusted and herb-topped creations. Healthy, flavorful options you can make year-round!

22

Mahi Mahi Pan-Seared Recipes

Pan-searing gives mahi mahi a gorgeous golden crust while keeping the inside moist and flaky. It’s quick, easy, and perfect for pairing with flavorful sauces, fresh vegetables, or a splash of citrus.

These pan-seared mahi mahi recipes are ideal for busy weeknights when you want restaurant-quality results in under 20 minutes.

About Mahi Mahi

Mahi mahi is a tropical saltwater fish known for its mild, slightly sweet flavor and firm, flaky texture. It's a favorite among home cooks and chefs because it holds up well to many cooking methods and absorbs flavors beautifully.

  • What Does Mahi Mahi Taste Like? Mahi mahi has a clean, mild flavor that's less "fishy" than stronger varieties like salmon or tuna. The flesh is lean yet moist, with large, tender flakes, making it a great choice for those who prefer lighter-tasting seafood.
  • Is Mahi Mahi Healthy? Mahi mahi is naturally low in fat and calories while being high in lean protein. Compared to some other fish, it's generally considered a lower-mercury option, making it a smart choice for regular meals.
  • Best Ways to Cook Mahi Mahi: This versatile fish can be grilled, oven-baked, pan-seared, broiled, or air-fried. It can be used in salads, tacos, sandwiches, or bowls, so it's very versatile!

How to Cook Mahi Mahi

Mahi mahi is one of the easiest fish to cook at home, and with its firm texture, it holds up to almost any cooking method. Here are the most popular ways to prepare it:

  • Grilled: Ideal for summer meals or whenever you want a smoky, charred flavor. Brush the fillets with oil, season, and grill for 3-4 minutes per side.
  • Oven-Baked: A hands-off method that keeps the fish tender and juicy. Bake at 375°F until it flakes easily with a fork (usually 12-15 minutes, depending on thickness).
  • Pan-Seared: Perfect for quick weeknight dinners. Sear fillets in a hot skillet with oil just until cooked through.
  • Broiled: Similar to broiled salmon, high heat caramelizes the surface for added flavor. Broil fillets on a lined baking sheet for about 5-6 minutes per side.
  • Air Fryer: A healthier way to get crispy edges without deep-frying. Cook at 400°F for 8-10 minutes, flipping halfway through.
  • Mahi Mahi in Tacos or Sandwiches: Season with spices or marinades, then cook using any of the above methods before flaking into tacos or layering onto a sandwich bun.

Tip: Mahi mahi is done when it turns opaque and flakes easily with a fork. Overcooking can make it dry, so check it often toward the end of cooking.

Looking for more recipe roundups like this one? Try these:

Pairings

These are my favorite dishes to serve with mahi mahi recipes:

Panko Crusted Cajun Mahi Mahi

by Leave a Comment

This air fryer panko crusted cajun mahi mahi is coated with a cajun panko crust that creates a perfect golden-brown crunch with just the right amount of spice.

Mahi Mahi is a hearty fish that is perfect for serving baked, fried, grilled, or broiled and pairs well with bold flavors. It's great for tacos, holds up well in soups or stews, or served on its own with pasta, rice, or veggies.

Panko Crusted Cajun Mahi Mahi

Why You'll Love Air Fryer Panko Crusted Cajun Mahi Mahi

Short Cook Time - Breaded mahi mahi filets cook quickly in the air fryer and are ready in just 10 minutes.

Minimal Ingredients - Just a few simple ingredients and you'll have a flavorful piece of fish with the perfect amount of crunch and spice.

Healthy - Yes it's made with a bit of mayo and breadcrumbs, but mahi itself is low in calories, high in protein, and packs a heart-healthy punch.

Easy Prep & Cleanup - Other than mixing the panko and seasonings in a bowl, there's not much more to it. Dump the leftover crumbs and the bowl goes right into the dishwasher, and the air fryer basket is easy to wipe out when cooking is complete.

Panko Crusted Mahi Ingredients Notes

  • Mahi: We keep the individually vacuum sealed mahi portions from Costco in the freezer. I pull a piece out an hour or two early to make a quick and easy meal. Fresh mahi should have a firm flesh and mild scent, not fishy or mushy at all.
  • Panko Breadcrumbs: You can use store-bought or make your own panko breadcrumbs in advance. Make sure they are unseasoned so you can create your own flavor profiles by mixing in your own spices.
  • Cajun Seasoning: You can use store-bought cajun seasoning, but you can also make your own blackening seasoning to control the level of spice you are adding.
  • Parmesan Cheese: This is totally optional if you'd prefer it without cheese, but it adds a bit of flavor and helps create a nice golden crust.
  • Mayonnaise: Mayo is just a vessel to get the crust to stick to the fish, but it also helps the fish retain moisture. If you prefer another method, you can use an egg wash, milk, or yogurt. Keep in mind that the milk or egg wash will make the breadcrumbs slightly soggy.
Panko Crusted Cajun Mahi Mahi

You'll find the complete ingredients list with amounts in the recipe card below!

How To Make Air Fryer Panko Crusted Cajun Mahi Mahi

Making Air Fryer Mahi Mahi is easy and takes only about 5 minutes. To make this dish:

  1. Prep the breading: Add Panko breadcrumbs, cajun seasoning, parmesan cheese, garlic salt, and pepper to a bowl and mix until well combined.
  2. Crust the fish: Coat the mahi with mayonnaise, place mahi in the bowl, and coat the filet well with panko mixture.
  3. Air Fry: Put the fish in the air fryer, cooking for 5 minutes on each side.
  4. Serve: Plate your fish, top with a lemon wedge, and serve with your favorite side.
Panko Crusted Cajun Mahi Mahi

Variations, Substitutions, & Cooking Tips

Add a bit of oil or water to the bottom of the air fryer - This helps to recue or eliminate the smoking of the air fryer during the cooking process.

Line the air fryer with foil - For even easier cleanup, you can line the bottom of the basket with foil.

No need to preheat - Unless you have a really thick piece of fish, the 10 minutes of cook time should be fine without preheating the air fryer. As always, check to ensure that your fish is cooked all the way through.

Swap the fish - You can use another firm white fish like halibut or cod.

Modify your seasoning - This recipe has a mild spice, if you prefer more or less spice, you can change the amount of cajun seasoning you add to the breadcrumbs. You can also opt for another seasoning like old bay or leave the spice out entirely. It's up to you!

What To Serve With Air Fryer Cajun Mahi Mahi

It's easy to build a meal around this cajun mahi. Grilled or roasted vegetables are a great option. We served ours with a lemon-dill rice, but plain steamed rice or pilaf also pair well with it. Pasta and potatoes are also great match-ups with mahi. Baked potatoes or roasted potatoes are easy to prep and are healthy choices. If you're going with pasta, try a creamy fettuccine or an angel hair tossed with lemon and capers.

Storage & Reheating

This recipe only makes one or two portions, but if you make extra and have leftovers, store your mahi in an air tight container in the fridge for up to two days. We don't recommend freezing.

The panko breading may lose it's crispy texture during refrigeration, so the best way to reheat it is just like cooking it in the first time - in the air fryer. However, you could also heat it in a pan on the stove top with a splash of oil, or bake it in the oven at 350 degrees for 10-15 minutes.

Panko Crusted Cajun Mahi Mahi

Air Fryer Panko Crusted Cajun Mahi Mahi

Yield: 1 Serving
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This air fryer panko crusted cajun mahi mahi is coated with a cajun panko crust that creates a perfect golden-brown crunch with just the right amount of spice.

Ingredients

  • 1 6-oz Mahi Mahi filet
  • 2 Tablespoons Mayonnaise
  • 1 Cup Panko Breadcrumbs
  • 2 Tablespoons Cajun Seasoning
  • 2 Tablespoons Grated Parmesan Cheese
  • 1 Tablespoon Garlic Salt
  • ¼ Teaspoon Pepper

Instructions

  1. In a bowl, add Panko breadcrumbs, Cajun seasoning, parmesan cheese, garlic salt, and pepper. Stir until well combined.
  2. Pat mahi filet dry with a paper towel and coat the top with mayonnaise.
  3. Put mayo coated side of mahi face down into Panko mixture and press to coat generously.
  4. While it is face down, coat the exposed side with mayo.
  5. Flip the mahi and press into panko mixture to coat. Use fingers to dust the breadcrumb mixture onto any bare spots and sides.
  6. Place Mahi in Air Fryer Basket at 375 degrees (400 works as well but will brown faster).
  7. Cook mahi in air fryer for 5 minutes. Flip the filet and cook for an additional 5 minutes. Remove from air fryer and serve.

Notes

The seasoned panko breadcrumbs mix will make enough to coat at least two pieces of fish.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 885Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 181mgSodium: 12618mgCarbohydrates: 88gFiber: 7gSugar: 7gProtein: 60g

This data was provided and calculated by Nutritionix.

© Heidi Deal
Cuisine: Seafood / Category: Main Dish
Panko Crusted Cajun Mahi Mahi

How to Make Loaded Fries at Home (+ Epic Topping Ideas)

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When you're craving comfort food, you can't go wrong with loaded fries! I make them for every game night or when I just want something easy and delicious. I'll walk you through how to make perfectly crispy fries in both the oven and air fryer, and then we'll get into the fun stuff: the toppings!

I've included my three favorite loaded fries recipes: Cheesy Bacon Fries, Three Cheese, and Animal Style Fries, along with a list of combinations you can choose from. This guide for making these at home means you can make them anytime with the toppings you love most!

Overhead shot of a full plate of cheddar bacon ranch fries garnished with fresh parsley, with a pepper grinder and a cloth napkin in the background.

Why You'll Love This Recipe

  • Crispy fries without deep frying: I use the oven or air fryer to get golden, crunchy fries with zero deep-frying mess. And I'll explain exactly how to do it.
  • They're totally customizable: From cheesy bacon to three-cheese ranch to Animal Style fries, you can mix and match toppings to make whatever type you like (or just what's in your fridge)!
  • They're grat for all sorts of occasions: Game day, book club, la ate-night snack…this loaded fries recipe is always a hit.
  • It's an easy crowd-pleaser: Everyone loves fries, and when you pile them high with melty cheese, crispy bacon, or caramelized onions, they're even better.
  • Use homemade or frozen fries: Using frozen fries makes this recipe even easier, or make homemade to really take this loaded fries recipe over the top!

How to Make Crispy Fries (Oven & Air Fryer)

The base of any great loaded fries recipe starts with perfectly crisp fries. Here's how to make them just right-whether you're using your oven or air fryer.

Ingredients for the Fries:

  • 2 large russet potatoes (or use frozen fries - see below)
  • 1-2 tablespoons neutral oil (like avocado or canola oil)
  • Salt, to taste
  • Optional: garlic powder, smoked paprika, black pepper

Oven Method (Best for feeding a crowd)

  • Prep the potatoes: Peel the potatoes if desired (I usually leave the skins on). Cut them into ¼-inch thick matchsticks or thicker wedges.
  • Soak the potatoes: Place the cut potatoes in cold water for at least 30 minutes and up to 2 hours. This will draw out any excess starch which helps with crisping.
  • Dry them thoroughly: Please the cut potatoes on paper towels. Pat them completely dry with more paper towels or a clean dish towel. It's crucial that they're completely dry to get them nice and crispy.
  • Toss with oil & seasonings: In a large bowl, toss the cut potatoes with the oil, salt, and any additional seasonings you like.
  • Roast: Spread them in a single layer on a parchment-lined baking sheet, taking care not to crowd them. Roast at 425°F for 20 minutes. Flip and continue roasting for another 15-20 minutes or until they're golden and crisp.

Air Fryer Method (Fast & crispy!)

  • Prep and soak the fries: Follow the same steps as above: cut, soak, and dry.
  • Toss with oil & seasoning: Less oil is needed for air frying (about 1 tablespoon for 2 potatoes).
  • Air fry: Preheat your air fryer to 375°F. Add the fries in a single layer (cook in batches if needed). Air fry for 15-20 minutes, shaking halfway through, until the fries are golden brown and crisp.

Time-Saving Tip: Use frozen fries if you're in a hurry! Just bake or air fry them according to package directions, then continue with your toppings. Crinkle-cut or shoestring fries work great for loaded fries.

Large skillet of 3-cheese loaded fries with cheddar, mozzarella, and feta, topped with crispy bacon, ranch dressing, and fresh herbs.

Toppings: How to Build the Ultimate Loaded Fries

Once you've got your crispy fries ready, it's time for the fun part-piling on the toppings! Loaded fries are endlessly customizable, so use what you love or try one of the combinations below.

Basic Formula for Loaded Fries

Think of loaded fries like nachos: Base (hot, crispy fries) + Cheese + Protein + Sauce + Fresh toppings

Here's how to layer them:

  1. Start with hot fries: Right out of the oven or air fryer is best, so have your toppings ready to go!
  2. Sprinkle on the cheese: Shredded cheese melts quickly. Pop them back in the oven or air fryer for a few minutes before adding the rest of the toppings if needed.
  3. Add protein: Think crispy bacon, seasoned ground beef, grilled chicken, or even pulled pork.
  4. Drizzle on the sauce: Ranch, buffalo, barbecue, thousand island, or really any you can think of!
  5. Top with extras: Chopped green onions or chives, fresh herbs like parsley & cilantro, pickled onions, jalapeños, etc.
Overhead shot of a full plate of cheddar bacon ranch fries garnished with fresh parsley, with a pepper grinder and a cloth napkin in the background.
Cheddar Bacon Ranch
Large skillet of 3-cheese loaded fries with cheddar, mozzarella, and feta, topped with crispy bacon, ranch dressing, and fresh herbs.
3-Cheese & Bacon
Close-up of crispy Animal Style fries topped with browned onions and Thousand Island sauce, highlighting the creamy texture and rich color contrast.
Animal-Style

3 Delicious Combinations

  1. Cheesy Bacon Fries (aka "Loaded Fries")
  • Base: Crispy fries
  • Cheese: Shredded cheddar (or try a queso chorizo dip - it's incredible!)
  • Protein: Crispy bacon
  • Sauce: Ranch drizzle
  • Garnish: Chopped green onion
  1. 3-Cheese Ranch Fries
  • Base: Crispy Fries (oven-baked or air-fried)
  • Cheese: A mix of cheddar, mozzarella, and crumbled feta
  • Protein: Bacon bits
  • Sauce: Ranch dressing
  • Garnish: Chopped chives or scallions
  1. Animal Style Fries (In-N-Out Inspired)
  • Base: Crispy fries
  • Toppings: Caramelized onions
  • Sauce: Thousand island-style sauce
  • Cheese: American cheese (or a cheese sauce)
  • Optional: Add a few pickle slices or chopped burger patty to really lean into the "burger and fries" theme.
Overhead view of Animal Style loaded fries with golden French fries, caramelized onions, and a generous drizzle of creamy Thousand Island dressing served in a white oval dish.

Epic Combinations

Classic Combos

  1. Cheesy Bacon Ranch (aka "Loaded Fries"): Cheddar, bacon, ranch, green onions
  2. Animal Style: Caramelized onions, melted American cheese, thousand island dressing
  3. Classic Chili Cheese: Beef chili, shredded cheddar, sour cream, diced red onions
  4. Bacon Cheeseburger Fries: Seasoned ground beef, cheddar, bacon, pickles, burger sauce
  5. Philly Cheesesteak: Thin-sliced steak, sautéed onions & peppers, provolone or white American cheese

Spicy Loaded Fries

  1. Buffalo Chicken Fries: Buffalo-sauced shredded chicken, mozzarella, ranch or blue cheese, scallions
  2. Jalapeño Popper Fries: Cream cheese dollops (or whip the cream cheese with a little milk and drizzle it on), chopped jalapeños, shredded cheddar, bacon
  3. Spicy Korean Barbecue: Gochujang-glazed beef or pork, kimchi, sesame seeds, scallions
  4. Sriracha Ranch Fries: Sriracha, ranch, cheddar, crispy onions
  5. Nashville Hot Chicken Fries: Spicy fried chicken chunks (or use shredded chicken and drizzle the nashville hot sauce), dill pickles, creamy slaw

Extra Cheesy Gourmet

  1. 3-Cheese Ranch: Cheddar, mozzarella, crumbled feta, bacon, ranch
  2. Baked Brie & Fig Jam: Melted brie, fig preserves, prosciutto, balsamic glaze
  3. Truffle Parmesan Fries: Truffle oil, Parmesan, garlic aioli
  4. French Onion Soup Fries: Gruyère cheese, caramelized onions, fresh thyme
  5. Caprese Fries: Mozzarella, cherry tomatoes, basil, balsamic glaze

Vegetarian & Plant-Based

  1. Mediterranean Fries: Feta, kalamata olives, cucumber, tomato, red onion, tzatziki
  2. Vegan Taco Fries: Plant-based taco "meat," avocado, pico de gallo, vegan cheese, cashew queso
  3. Sweet Potato Avocado Smash: Sweet potato fries, avocado, black beans, lime crema
  4. Mushroom Melt: Sautéed mushrooms, Swiss cheese or vegan cheese, garlic herb sauce
  5. Elote Street Corn Fries: Corn, cotija, mayo, chili powder, lime juice, cilantro

Meaty Mains

  1. BBQ Pulled Pork Fries: Pulled pork, cheddar, BBQ sauce, pickled onions
  2. Brisket Mac & Cheese Fries: Brisket, mac and cheese, crispy onions
  3. Sausage & Peppers Fries: Italian sausage, sautéed bell peppers & onions, provolone
  4. Chicken Alfredo Fries: Grilled chicken, alfredo sauce, mozzarella
  5. Breakfast Fries: Fried egg, bacon or sausage, cheese, hot sauce

Sweet & Savory

  1. Sweet & Spicy Sweet Potato Fries: Sweet potato fries, honey, chili flakes, goat cheese, arugula
  2. Dessert Fries (Churro Style): Crispy fries tossed in cinnamon sugar, then drizzled with chocolate and caramel
Extreme close-up of cheddar bacon fries showcasing crispy textures, gooey melted cheese, and a creamy ranch drizzle with chopped parsley.

Tips

  1. Crisp your fries properly (don't skip this!): It doesn't matter whether you're baking or air frying, the key to sturdy loaded fries is getting them crispy first. Start with dry fries, don't overcrowd the pan or basket, and give them enough space to breathe.
  2. Use high-starch potatoes or frozen fries: Russet potatoes work great if you're slicing your own. For frozen, use thick-cut or waffle fries as they'll hold up best to toppings without falling apart.
  3. Add the cheese in two stages: Sprinkle a little cheese on the fries and melt it first, then add the toppings and finish with a second cheese layer. This helps bind the toppings to the fries and creates gooey pockets of deliciousness.
  4. Layer smart: Save any wet toppings (like sour cream, salsa, or dressings) for last. Sprinkle the heavier ingredients (like meat or beans) evenly to avoid making one area soggy.
  5. Make it in a single layer: Whenever possible, make your loaded fries in a single layer on a sheet pan. This helps every fry stay crisp and ensures even topping distribution. If you're serving a crowd, you can even use two sheet pans instead of piling it too high.
  6. Preheat your oven or air fryer: Don't skip preheating! It helps the fries start crisping immediately, which is especially important if you're reheating them with toppings.
  7. Serve immediately: Loaded fries are at their best right out of the oven or air fryer. Have your toppings prepped and ready so you can load them up right away.
  8. Use parchment paper for easy cleanup: Line your sheet pan with parchment paper before baking. It makes cleanup a breeze!
  9. Try a dipping sauce flight: If you're serving these for game day or a party, set out a few dipping sauces on the side so your guests can choose what they like best.
  10. Make them mini for parties: For large parties, try baking or air frying mini portions of fries in muffin tins, then topping them individually!
Close-up of golden fries layered with melted cheddar, mozzarella, and feta cheeses, crispy bacon, ranch drizzle, and sprinkled herbs.

Storage & Reheating Tips

Can you store leftover loaded fries? Yes, with a little care. While loaded fries are always best eaten fresh, here's how to make the most of your leftovers:

How to Store

Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Try to keep the fries in a single layer if possible to help preserve their texture. If you know in advance that you'll have leftovers, keep some of the fries and toppings separate and add those fresh after reheating.

How to Reheat

If you want the fries to get crispy again, skip the microwave and use one of these methods:

Oven (Best Method)

Preheat the oven to 400°F. Spread the fries on a baking sheet in a single layer. Bake for 8-10 minutes, or until heated through and crispy. Add any fresh toppings (like sour cream or green onions) after reheating.

Air Fryer

Preheat your air fryer to 375°F. Arrange the fries in a single layer (you may need to work in batches). Cook for 5-7 minutes, shaking the basket halfway through.

Skillet

Heat a little oil in a nonstick skillet over medium heat. Add fries in a single layer and cook for 3-5 minutes, flipping occasionally, until warmed and crispy. This is my favorite method!

Can You Freeze Loaded Fries?

I don't recommend it. The texture of fries, especially with toppings, doesn't hold up well in the freezer. I do recommend enjoying them while they're hot and fresh or within a couple of days from the fridge.

Close-up of crispy Animal Style fries topped with browned onions and Thousand Island sauce, highlighting the creamy texture and rich color contrast.
Animal-Style

Frequently Asked Questions

What are loaded fries made of?

Loaded fries start with a base of crispy French fries (baked, deep-fried, or air-fried) and are topped with a variety of ingredients like cheese, bacon, sauces, onions, and more. They're customizable and can be as simple or indulgent as you like.

What kind of fries are best for loaded fries?

Thicker-cut fries like steak fries, crinkle-cut, or wedge-style hold toppings best. Shoestring fries can work too, but they may get soggy faster. Air fryer or baked fries with a crispy texture are best.

Can I use frozen fries?

Frozen fries are a great shortcut! Bake or air fry them until crispy before adding your toppings. Choose your favorite cut (waffle, curly, crinkle, or classic) and customize from there.

Can I make loaded fries ahead of time?

You can prep individual ingredients ahead of time (like cooked bacon, chopped onions, or sauces), but wait to assemble until just before serving. Reheating assembled loaded fries can make them soggy, so it's better to build them fresh.

Are loaded fries gluten-free?

They can be! Use gluten-free fries and check that all toppings and sauces (especially things like ranch or barbecue sauce) are certified gluten-free.

How do I make loaded fries healthier?

Bake or air fry the potatoes instead of deep frying. Use sweet potatoes for added nutrients and fiber. Load up on veggies like roasted peppers, mushrooms, fresh corn, or green onions. Use lighter toppings like Greek yogurt instead of sour cream, too!

What's the best cheese for loaded fries?

Cheddar, American, mozzarella, or even blue cheese or feta all work well. Pre-shredded works in a pinch, but freshly grated melts much better.

Loaded Fries are the ultimate comfort food, but they're not the only comfort food. Give one of these awesome recipes a try! Cheesy blue cheese totchos are a beefy, cheesy, tater tot twist on nachos. If you're looking for something lighter, my lighter nacho recipe is loaded with extra veggies and flavor.

I can also teach you how to make nachos in the oven (it's an easy sheet pan method that's perfect for parties or a lazy dinner). And if you're feeling adventurous, give the buffalo ranch roasted cauliflower nachos a go!

Close-up of golden fries layered with melted cheddar, mozzarella, and feta cheeses, crispy bacon, ranch drizzle, and sprinkled herbs.

The Ultimate Loaded Fries

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Loaded fries are the ultimate comfort food!

Ingredients

For the fries (or skip this section and use frozen fries baked according to the package directions)

  • 2 large russet potatoes
  • 1-2 tablespoons neutral oil (like avocado or canola oil)
  • Salt, to taste
  • Optional: garlic powder, smoked paprika, black pepper

Cheesy Bacon Fries (aka “Loaded Fries”)

  • 1 cup shredded cheddar
  • ½ cup crispy, crumbled bacon
  • ¼ cup ranch dressing
  • ¼ cup chopped green onion

3-Cheese Ranch Fries

  • 1 cup cheese (a mix of cheddar, mozzarella, and crumbled feta)
  • ½ cup crispy, crumbled bacon
  • ¼ cup ranch dressing
  • ¼ cup chopped chives or scallions

Animal Style Fries (In-N-Out Inspired)

  • ½-1 cup caramelized onions
  • ¼ cup thousand island dressing
  • ½ cup shredded American cheese (or a cheese sauce)
  • Optional: Add a few pickle slices or a finely chopped burger patty to really lean into the “burger and fries” theme.

Instructions

    Oven Method

  • Prep the potatoes: Peel the potatoes if desired (I usually leave the skins on). Cut them into ¼-inch thick matchsticks or thicker wedges.
  • Soak the potatoes: Place the cut potatoes in cold water for at least 30 minutes and up to 2 hours. This will draw out any excess starch which helps with crisping.
  • Dry them thoroughly: Please the cut potatoes on paper towels. Pat them completely dry with more paper towels or a clean dish towel. It’s crucial that they’re completely dry to get them nice and crispy.
  • Toss with oil & seasonings: In a large bowl, toss the cut potatoes with the oil, salt, and any additional seasonings you like.
  • Roast: Spread them in a single layer on a parchment-lined baking sheet, taking care not to crowd them. Roast at 425°F for 20 minutes. Flip and continue roasting for another 15-20 minutes or until they’re golden and crisp.

Air Fryer Method

  • Prep and soak the fries: Follow the same steps as above: cut, soak, and dry.
  • Toss with oil & seasoning: Less oil is needed for air frying (about 1 tablespoon for 2 potatoes).
  • Air fry: Preheat your air fryer to 375°F. Add the fries in a single layer (cook in batches if needed). Air fry for 15–20 minutes, shaking halfway through, until the fries are golden brown and crisp.

Add the toppings:

  1. Sprinkle on the cheese: Shredded cheese melts quickly. Pop them back in the oven or air fryer for a few minutes before adding the rest of the toppings if needed.
  2. Add protein: Think crispy bacon, seasoned ground beef, grilled chicken, or even pulled pork.
  3. Drizzle on the sauce: Ranch, buffalo, barbecue, thousand island, or really any you can think of!
  4. Top with the "extras": Chopped green onions or chives, fresh herbs like parsley & cilantro, pickled onions, jalapeños, etc.

Notes

See the post for a hefty list of more topping combinations.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 440Total Fat: 27gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 42mgSodium: 656mgCarbohydrates: 36gFiber: 4gSugar: 3gProtein: 14g

This data was provided and calculated by Nutritionix for the "Cheesy Bacon" variation.

© Kristy Bernardo
Cuisine: American / Category: Appetizers
How to Make Loaded Fries at Home (+ Epic Topping Ideas)

How To Roast Marshmallows Without A Fire or Indoors

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Do you need a campfire to roast marshmallows? The short answer is no, you don't. Whether you reside in an apartment, encounter chilly weather, or are pressed for time, here are nine ways, both involving flames and flameless options, to roast marshmallows without relying on an outdoor fire.

Of course, if you're looking to make S'mores without a firepit you could always make a S'mores Pie.

How To Roast Marshmallows Without A Fire Or Indoors

Remember to exercise caution when roasting marshmallows, as open flames or hot surfaces can pose risks. Always supervise children when marshmallow roasting methods over a firepit, BBQ or any indoor or outdoor heat source.

How To Roast Marshmallows Without A Fire

The elephant in the room is that headline. Do some Google research and you'll find plenty of articles with headlines like the above; what these articles usually mean is "how to roast marshmallows without a campfire".

If you are looking for a technique for "roasting" marshmallows without any fire at all, the closest you'll get is either putting them in the microwave or placing them in an electric oven or toaster oven. There is no flame involved with either method and while the results won't be as satisfying as that campfire-caramelized marshmallow, you might have fun with the results you do get.

Oven Roasted Marshmallows

You can use an electric oven, toaster oven, or any similar appliance with a heating element. It's not advised to let the marshmallow actually touch the element. If you want to roast them in an oven or toaster oven, be sure to line your pan with parchment paper, which typically does not start to singe until about 400 degrees Fahrenheit or so. You don't want the marshmallow to melt directly onto your pan.

  1. Set the oven to Broil
  2. Line pan with parchment paper and place the marshmallows on the pan with in between them.
  3. Bake for 2-4 minutes or until golden brown.

Air Fryer Roasted Marshmallows

Roasting marshmallows in an air fryer is another simple and effective way to achieve a gooey and toasted treat.

  1. Preheat air fryer to around 375°F and line the air fryer basket with aluminum foil and with spacing, place the marshmallows onto the foil.
  2. Cook for 3-5 minutes or until the marshmallows are golden brown.

Roasting Marshmallows in the Microwave

Half the fun of this technique is to watch the marshmallows balloon and collapse before you eat them. You'll obviously need a microwave-safe plate and cooking time should not exceed two minutes unless you enjoy cleaning up gooey, sticky messes in your microwave.

Cooking power for microwaves varies so it may be smart to experiment in 20-second increments to see how powerful your unit is.

If you really want to have fun doing this try microwaving a Jet-Puffed jumbo marshmallow but definitely use less time and monitor. They puff up fast and large!

Stovetop Roasted Marshmallows

Use a gas stove or electric stove with an open coil or open flame. Skewer the marshmallow on a long fork, metal skewer, or marshmallow roasting stick, and carefully hold it over the coil or open flame. Rotate the marshmallow to evenly roast it until it reaches your desired level of golden-brown goodness.

How To Roast Marshmallows

Roasting Marshmallows with a Kitchen Torch

Using a kitchen torch, also known as a culinary torch, is a great way to roast a marshmallow and actually tastes closer to a traditional campfire marshmallow. Simply stick a marshmallow at the end of a fork and brûlée the marshmallow until toasted. If you're making s'mores, place the marshmallow on top of the graham cracker and chocolate and toast the marshmallow.

Portable Marshmallow Roaster

There are portable marshmallow roasters and electric s'mores makers that allow you to roast marshmallows indoors and outdoors safely. These table top fireplaces are lightweight and easy to transport with both flame and flameless options.

Roasting Marshmallows In A Fireplace

You can and likely should roast marshmallows in a gas or wood-burning fireplace if you want to enjoy that sticky goodness without a campfire.

Roasting Marshmallows with a duraflame log

You can roast marshmallows with duraflame logs that are specifically designed and tested for roasting foods such as duraflame OUTDOOR firelogs. According to duraflame these outdoor firelogs "are 100% bio-based and specifically designed and tested for roasting campfire foods like marshmallows & hot dogs. These logs have been tested by an independent lab and determined to be suitable for roasting marshmallow treats." However, regular duraflame logs "are not designed nor intended for use as a cooking fuel" according to their website.

Outdoor Grill

Another fantastic DIY fire pit option is using a gas or charcoal grill. To roast marshmallows, all you need to do is thread the marshmallow onto a metal skewer or marshmallow roasting stick, and then position it over the grill. Gradually rotate the marshmallow to ensure even roasting until it reaches the perfect golden-brown hue you desire.

Bad Advice About Roasting Marshmallows Without A Fire

One blog tells you it's fine to roast a marshmallow using a candle. It says, "Using candles to roast marshmallows is a great way to give everyone in the family their own personal space" to roast.

But what this writer doesn't tell you is that using a candle to roast a marshmallow is also a great way to absorb certain toxins into your food. Unless your candle is pure soy or pure beeswax, you run a certain risk the folks at that particular blog didn't warn you about. Scented candles and any candle NOT specifically labeled as non-toxic are likely to be problematic.

Another suggestion is to roast your marshmallows with a lighter. But unless you know the additives in the lighter fluid you are using, you could run the risk of ingesting things you never intended to consume.

MedlinePlus.gov, run by the U.S. National Library Of Medicine, says lighter fluid can contain the following toxic hydrocarbons:

  • Benzene
  • Butane
  • Hexamine
  • Lacolene
  • Naphtha
  • Propane

No, you won't likely need to call the Poison Control Hotline if you eat a single marshmallow roasted with a lighter, but knowing the risks may change your mind about the lighter as a cooking tool.

Did You Know Most Marshmallows are Not Vegan?

They're white, squishy, and fluffy so you'd naturally think there are no meat based ingredients in a marshmallow. However, you would be wrong. Most popular brands of marshmallows are not vegan since they contain gelatin, an animal protein. The popular brand Kraft Jet-Puffed Marshmallows and most grocery chain white label brands would be included on this non-vegan marshmallow list.

Popular marshmallow vegan brands would include Trader Joes, Dandies, Yummallo and Funky Mello.

Delicious Marshmallow Recipes to Try:

Now That’s Some Twisted Bacon!

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Twisted bacon features a spiral shape and crispy texture, making it a delightful option for breakfast, brunch, snacks, or even as a creative addition to cocktails.

Now That's Some Twisted Bacon!

How to Make Twisted Bacon in the Oven

Find the complete ingredients list with amounts in the recipe card below!

  1. Preheat Oven: Preheat the oven to 400°F.
  2. Twist Bacon: Hold the ends of a piece of bacon with each hand and twist in opposite directions until it forms a spiral or "twist". You can twist it tightly for a spiral effect or loosely for a wavier appearance.
  3. Place in Pan: Place on a broiler pan or on an oven-safe rack set over a baking sheet pan.
  4. Baked: Bake for 20 minutes or until the bacon is crispy.

How to Make Air Fryer Twisted Bacon

The added bonus to cooking bacon in an air fryer is that the twisted shape allows for maximizing the limited cooking capacity.

  1. Twist Bacon: Hold the ends of a piece of bacon with each hand and twist in opposite directions until it forms a spiral or "twist". You can twist it tightly for a spiral effect or loosely for a more wavy appearance.
  2. Place in Pan: Place each bacon strip directly in the air fryer basket or baking basket.
  3. Baked: Air fry at 350°F for 20 minutes or until the bacon is crispy.
Twisted Bacon Recipe

Twisted Bacon Tips & Variations

Use a Foiled Covered Pan - While using a rack or broiler allows excess grease to escape for a crispier result, a foil covered baking pan will work in a pinch. Let the grease solidify after baking and simply roll up the foil and throw it away.

Twisting Bacon - Slightly stretch the bacon while twisting to help form the twist.

Metal Skewers - If preferred, use metal skewers threaded just through the ends of the bacon to help it hold shape.

Amount of Bacon - Customize the quantity of bacon to your preference.

Thick Cut Bacon - Thick-cut bacon works best for twisting as it holds its shape better during cooking but I've used regular cut bacon with success as well.

Type of Bacon - Any type of bacon will work including vegan and turkey.

Flavored Bacon - From smoky and savory to maple-glazed and spicy, bacon comes prepared in a variety of flavors, choose the one that you'll enjoy the most.

Seasoned Bacon - Add your own seasoning such as cayenne pepper, smoked paprika, black pepper, garlic powder, cinnamon, Everything Bagel seasoning or BBQ rub. Brown sugar and cayenne, maple and cinnamon, or cayenne powder and lime are flavorful combinations.

Twisted Candied Bacon - Try this chipotle candied bacon recipe and just twist prior to baking.

Cocktail Garnish - Twisted bacon adds a playful touch to cocktails, particularly a Bloody Mary.

Check out these easy hacks for cooking bacon on a grill and even cooking bacon on a grill with foil.

Now That’s Some Twisted Bacon!

Twisted Bacon

Yield: 8
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Twisted bacon features a spiral shape and crispy texture, making it a delightful option for breakfast, brunch, snacks, or even as a creative addition to cocktails.

Ingredients

  • 1 lb bacon

Instructions

Oven Baked Twisted Bacon

  1. Preheat the oven to 400°F.
  2. Hold the ends of a piece of bacon with each hand and twist in opposite directions until it forms a spiral or "twist".
  3. Place on a broiler pan or on an oven-safe rack set over a baking sheet pan.
  4. Bake for 20 minutes or until the bacon is crispy.

Air Fryer Twisted Bacon

  1. Hold the ends of a piece of bacon with each hand and twist in opposite directions until it forms a spiral or "twist".
  2. Place each bacon strip directly in the air fryer basket or a baking basket.
  3. Air fry at 350°F for 18 minutes or until the bacon is crispy.

Notes

The rack or broiler allows excess grease to escape resulting in a crispier texture but a pan works in a pinch. Simply, place each bacon strip in a baking pan with foil folded over the edges.

The thickness of bacon used may result in shorter or longer cooking times. Cook the bacon until it reaches a desired level of crispiness.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 265Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 56mgSodium: 955mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 19g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Breakfast and Brunch
Now That’s Some Twisted Bacon!

Tater Tot Nachos (Loaded Blue Cheese Burger Totchos)

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These Tater Tot Nachos (Blue Cheese Burger Totchos) are everything you love about a juicy blue cheese bacon burger, just layered over crispy, golden tater tots instead of a bun. It's comfort food meets party food in the very best way! We're talking sizzling ground beef tossed with tangy ketchup, then topped with smoky bacon, blue cheese crumbles, and chives. It's SO good!

Close-up of loaded tater tot nachos on a white plate with a spoon, topped with seasoned ground beef, red onions, blue cheese dressing drizzle, and chopped herbs.

Why You'll Love This Recipe

  • A total crowd-pleaser: These totchos are a guaranteed hit at parties, game day gatherings, or any casual dinner. Everyone loves tater tots, and loading them with burger toppings just takes it to the next level.
  • Quick and easy to make: With minimal prep and ingredients you likely already have on hand, this recipe is weeknight-friendly and stress-free.
  • Customizable: Not a fan of blue cheese? Swap it out for any cheese you like! Want to add pickles or jalapeños? Go for it. You can easily tweak this dish to fit your tastes.
  • It's comfort food with a twist: It combines the flavors of burger night with the fun of loaded nachos. Tater tot nachos are crispy, cheesy, and flavorful in all the right ways.
  • Great for leftovers: If you somehow have any leftovers, just reheat and enjoy them all over again. They'll always taste best right after serving but they're still pretty good (and perfect for lunch)!

What Are Tater Tot Nachos?

Tater Tot Nachos (aka "totchos") are exactly what they sound like: a fun twist on traditional nachos using crispy tater tots in place of tortilla chips. Instead of loading your nachos on a bed of chips, you use golden-brown tater tots as the base, then pile on your favorite toppings.

In this version, we're channeling the flavors of a classic blue cheese bacon burger. Seasoned ground beef, crispy bacon, melty blue cheese crumbles, and a drizzle of blue cheese dressing is layered over hot, crispy tots and finished with red onions and chives. It's insanely satisfying!

Close-up of crispy tater tots loaded with crumbled bacon, ground beef, chopped red onions, ranch dressing, and blue cheese crumbles.
Three white plates filled with tater tot nachos topped with ground beef, bacon, diced onions, and drizzled with creamy dressing.

Ingredients

Here's everything you'll need to make this easy recipe:

  • 1 (32 oz) package frozen tater tots: The crispy base for your totchos. Use your favorite brand or go with extra-crispy tater tots.
  • 1 lb lean ground beef: Go with 85-90% lean.
  • ½ cup ketchup: Adds a classic burger flavor to the beef.
  • ½ cup crumbled cooked bacon: Salty, smoky, and adds more crispy texture.
  • ½ cup blue cheese dressing: Drizzled over the tots for extra flavor and creaminess.
  • ½ cup blue cheese crumbles: Crumbled over the top for loads of blue cheese flavor.
  • 2 tablespoons chopped red onion: A nice balance to the blue cheese.
  • 1 tablespoon chopped fresh chives: Adds a nice pop of green.
  • Optional: A drizzle of hot sauce, diced pickles, or crispy fried onions for even more burger flavor.

Step by Step Instructions

  1. Cook the Bacon: If you haven't already cooked your bacon, now's the time. Fry it in a skillet or cook in the oven until it's crispy, then chop or crumble it into bite-sized pieces.
  2. Bake the Tater Tots: Preheat your oven to 425°F. Spread the tater tots in a single layer on a large baking sheet and bake according to the package directions, or until they're extra crispy and golden brown. (Crispier tots = better totchos!)
  3. Cook the Ground Beef: While the tots are baking, heat a skillet over medium heat and cook the ground beef until browned and no longer pink. Drain any excess grease. Stir in the ketchup and simmer for just a few minutes, then remove it from the heat.
  4. Assemble the Totchos: Once the tater tots are done, transfer them to a large serving platter or tray (a clean sheet pan works great for this). Drizzle with the blue cheese dressing, then top it with the warm ground beef mixture.
  5. Add the Toppings: Sprinkle over the cooked bacon, blue cheese crumbles, red onion, and chives. Add any extras like pickles or hot sauce if you'd like.
  6. Serve Immediately: These are best served hot and fresh!

Recipe Variations

This is one of those recipes that can be made with just about any flavors you like! Here are ten ideas for different ways to enjoy your tater tot nachos:

  1. Street Taco: Shredded carnitas, pickled red onions, cotija cheese, jalapeños, chopped cilantro, salsa verde and/or chipotle crema, and a squeeze of lime
  2. Buffalo Chicken: Shredded buffalo chicken, crumbled blue cheese, chopped celery, green onions, with a ranch or blue cheese dressing drizzle
  3. Garlic Parmesan: Roasted garlic, shaved Parmesan, fresh parsley, and crispy pancetta, with garlic aioli or white queso
  4. Hawaiian Barbecue: Pulled pork, pineapple chunks, red onion, mozzarella, and a d rizzle of smoky barbecue sauce
  5. Loaded Guacamole: Taco-seasoned ground beef, fresh guacamole, pico de gallo, shredded cheddar, sour cream or jalapeño lime crema
  6. Nacho Supreme: Ground beef, black beans, olives, jalapeños, cheddar cheese, lettuce, tomatoes, sour cream, and a classic nacho cheese sauce
  7. Philly Cheesesteak: Thinly sliced steak, sautéed onions and bell peppers, provolone, cheese whiz or sauce
  8. Elote (Mexican Street Corn): Fire-roasted corn, cotija, lime, chili powder, and a creamy mayo-based elote sauce with cilantro
  9. Mediterranean: Ground lamb or falafel crumbles, diced cucumber, cherry tomatoes, kalamata olives, feta, with a tzatziki or lemon tahini drizzle
  10. Tex-Mex Chorizo: Mexican chorizo, black beans, pickled jalapeños, pepper jack cheese, with avocado crema or chipotle ranch
Basket lined with paper filled with tater tot nachos and served with forks, topped with bacon, onions, blue cheese, and blue cheese dressing.
Single serving of tater tot nachos in a white bowl, loaded with bacon, ground beef, blue cheese crumbles, and chopped green onions.

Tips for Perfect Totchos

  1. Get the tots extra crispy: Bake the tater tots a little longer than the package suggests to get them extra crispy, especially since they'll soften slightly once the toppings are added.
  2. Drain excess grease: If you're using beef or any other fatty meat, make sure to drain it well after browning. This keeps your totchos from getting soggy.
  3. Layer with intention: For the best bites, layer your toppings evenly across the pan. It helps to do two smaller layers (tots, toppings, then repeat) so nothing gets lost under a mountain of cheese.
  4. Use quality cheese: Shred your own cheese if possible, because it melts better and avoids the anti-caking agents that comes with store-bought shredded cheese.
  5. Finish with the cold garnishes on top: Add fresh toppings at the end to keep them cool (like chopped onions or tomatoes, herbs, or sour cream).
  6. Make it your own: Tater Tot Nachos are a blank canvas! Swap the protein, mix up the cheeses, or add something fun like crushed chips, avocado, or hot sauce.
  7. Serve immediately: They're best served hot and fresh. If they sit too long, the tots can lose their crispiness.
  8. Keep sauces separate for a crowd: Whenever I'm serving these to a group, I like to leave sauces like sour cream, guacamole, or dressings on the side so everyone can customize their own serving.

Storage, Reheating & Make-Ahead Tips

Storage

Store any leftovers in an airtight container in the fridge for up to 3-4 days. If you're prepping ahead or expecting leftovers, store the tots and toppings separately whenever possible to help prevent sogginess.

Reheating

  • Oven: Preheat to 400ºF and bake tots on a sheet pan for 8-10 minutes or until hot and crispy.
  • Air fryer: 375ºF for 5-6 minutes works great to crisp everything up.

If possible, reheat the ground beef separately in the microwave or stovetop and add it after the tots are hot. Fresh garnishes (onions, herbs, sauces) should be added after reheating.

Make-Ahead Tips

  • Prep Ahead: You can cook the ground beef mixture, bacon, and chop garnishes in advance. Store everything separately in the fridge.
  • Day-of Assembly: Bake the tots and reheat your toppings just before serving. This keeps everything hot and crispy.
  • Don't pre-assemble: Don't assemble them in advance, as the tater tots will absorb moisture from the toppings and lose their crunch.
Overhead view of a large white platter piled with golden tater tots and generously topped with bacon, red onion, blue cheese, and green onions.
Bright and colorful plate of tater tot nachos with ground beef, bacon, creamy blue cheese dressing, red onions, and green onions on a wood background.

Frequently Asked Questions

What's the best way to make these vegetarian?

Just swap the ground beef for plant-based crumbles or even cooked lentils. You can also load them up with sautéed mushrooms, black beans, or chopped fresh or roasted veggies.

Can I use a different cheese instead of blue cheese?

Yep! Try shredded cheddar, pepper jack, gouda, mozzarella, or even queso fresco. If blue cheese isn't your thing, you've got plenty of options.

Are tater tots gluten-free?

Many brands of tater tots are naturally gluten-free, but always check the label to be sure (some include additives or coatings that may contain gluten).

Can I use sweet potato tots instead of regular?

Yes and this is a delicious swap! Sweet potato tots add a little extra flavor and pair well with tangy cheeses like goat cheese or feta.

What protein can I use instead of ground beef?

Try ground turkey, chorizo, shredded chicken, or pulled pork. Even leftover brisket or carnitas would be delicious.

What's the best way to serve totchos for a party?

Use a large sheet pan for easy serving, or build a totcho bar where guests can customize their toppings.

Can I reheat leftover totchos?

Yes, but they're definitely best fresh. Reheat the tots in the oven or air fryer to bring back that crispiness, and warm the meat separately. Avoid microwaving if you can as it'll make the tots soggy.

Can I make Tater Tot Nachos ahead of time?

You can prep the individual components (ground beef, bacon, chopped toppings) ahead of time, but for the best texture, assemble and bake the totchos just before serving. This keeps everything hot and the tots nice and crispy.

If you're as obsessed with nachos as I am, you're definitely going to want to check out my other nachos recipes! My healthy nachos are packed with lighter, wholesome toppings without skimping on flavor (yes, it's possible!). If you're after a foolproof method, this oven-baked nachos recipe walks you through all the best tips for crisp chips and gooey cheese every time. Then there's loaded fries, made with crispy fries instead of chips! And don't miss the cauliflower nachos with buffalo sauce - they're spicy, flavorful, and SO addictive (plus a sneaky way to get some veggies in)!

Best Blue Cheese Burger Totchos

Blue Cheese Burger Totchos (Tater Tot Nachos)

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

All of your favorite flavors and ingredients from a Blue Cheese Burger served over tater tots to create Totchos - an easy, crowd-pleasing dish!

Ingredients

  • 1 pkg tater tots (32 oz)
  • 1 lb. lean ground beef
  • ½ cup ketchup
  • ½ cup blue cheese dressing
  • ½ cup cooked, crumbled bacon
  • ½ cup blue cheese crumbles
  • 2 tablespoon chopped red onions
  • 1 tablespoon chopped fresh chives

Instructions

  1. Bake the tater tots as directed on package, either in the oven or the air fryer.
  2. Meanwhile, brown the ground beef in a large skillet. Carefully drain any excess grease. Stir in the ketchup and cook for another 2-3 minutes.
  3. Spread the hot tater tots onto a large serving platter or a clean sheet pan.
  4. Drizzle with the dressing, then add the ground beef mixture, bacon, blue cheese crumbles, chopped red onions, and the fresh chives.
  5. Serve immediately.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 44mgSodium: 313mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 13g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Dinner
Tater Tot Nachos (Loaded Blue Cheese Burger Totchos)

Carrot Bacon

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Carrot bacon is a delicious vegan alternative to pork. Each strip is smoky, crispy, salty, and meaty. Doubtful? This recipe will make you a believer!

Bacon lovers, both former and current, can rejoice! There's an exciting twist on those salty strips of goodness that will leave your taste buds in awe. Allow me to introduce you to carrot bacon-an incredible vegan alternative that perfectly captures the smoky, crispy essence of bacon while providing a healthier and more sustainable option. Whether you're a vegetarian, vegan, or simply seeking something more nutritious, carrot bacon is an absolute must-try.

Carrot Bacon

Why You'll Love Carrot Bacon

Crispy and flavorful - Carrot slices magically transform into crispy, golden strips with a delightful crunch.

Versatile - Take your breakfast or sandwich game to the next level by adding homemade carrot bacon, or enjoy a few slices when you want a salty, smoky snack.

Vegan and gluten-free - Carrot bacon is entirely plant-based and gluten-free (if you use tamari), making it an ideal choice for individuals with various dietary preferences.

Quick and easy - With only a handful of simple ingredients and minimal preparation required, you'll have a batch of carrot bacon ready in no time.

Carrot Bacon Ingredients Notes

To make this irresistible carrot bacon, gather the following ingredients:

  • Carrots: Opt for firm, medium-sized carrots to achieve the best results. Their natural sweetness and texture are ideal for this recipe.
  • Liquid smoke: This ingredient imparts a smoky flavor reminiscent of traditional bacon. Look for liquid smoke in the condiment section of your local grocery store or buy it online.
  • Maple syrup: A touch of maple syrup adds sweetness and aids in caramelizing the carrots while they cook.
  • Tamari or soy sauce: These savory sauces contribute a depth of flavor and provide a salty kick to the carrot bacon.
  • Smoked paprika: The smoky undertones of smoked paprika perfectly complement the liquid smoke, enhancing the bacon-like flavor. It also adds a nice color.

The complete ingredients list with amounts is in the recipe card below!

How to Make Carrot Bacon

  1. Prepare the carrots: Wash them thoroughly, ensuring a good scrub, and then thinly slice them lengthwise. You can use a mandolin for slicing (remember to use the hand guard) or slice with a sharp knife.
  2. Make the marinade: Whisk all the ingredients together in a shallow dish large enough to accommodate the length of the carrots.
  3. Marinate: Place the carrot slices into the dish with the marinade and toss them to ensure they are evenly coated.
  4. Roast or air fry: Arrange the carrot slices in a single layer, then roast or air fry for approximately 10-12 minutes.
  5. Enjoy: Once the carrot bacon is ready, allow it to cool briefly, as it will crisp up further during this time. Then, enjoy!
How To Make Carrot Bacon

Variations, Substitutions, and Cooking Tips

Go sugar-free - Opt for your favorite sugar-free maple syrup instead of real maple syrup.

Reduce the salt - Choose low-sodium soy sauce, tamari, or coconut aminos to lower the sodium content in the marinade.

Add pineapple juice - For a tropical twist, add a tablespoon of pineapple juice to the marinade. Carrots and pineapples complement each other wonderfully. Use 100% pineapple juice for the best results.

Try honey - Honey adds a pleasant floral sweetness to carrot bacon. However, please note that honey is not vegan.

Monitor closely - Whether roasting or air frying, keep a close eye on the carrot slices to prevent them from burning. Your oven or air fryer may run a little hot.

What to Serve with Carrot Bacon

Serve carrot bacon as you would pork bacon: on sandwiches or alongside scrambles, waffles, and toast. I particularly enjoy incorporating carrot bacon into potato hash with diced onion and garlic. Before serving, break the slices into smaller pieces and toss them into the potato hash. The smoky bits elevate the already delicious dish to new heights. Additionally, you can crumble the bacon and add it to a vegan quiche for extra flavor. The possibilities are endless!

Storage and Freezer Tips

Store leftover carrot bacon in an airtight container and leave it at room temperature for 3 days max. Do not refrigerate or freeze, as the cold temperatures will ruin the texture.

How to Reheat

Reheating carrot bacon is easy. To reheat, preheat your oven to 300 degrees Fahrenheit and arrange the slices on a baking sheet in a single layer. Once the oven is hot, reheat for 3-4 minutes. Keep a close eye on the bacon to avoid burning. Alternatively, you can use an air fryer to reheat. For this method, preheat the air fryer to 300 degrees Fahrenheit and air fry the bacon for 2 minutes. Stay nearby and use your sense of smell to determine if the carrot bacon needs to be removed sooner. Again, you don't want to burn it.

Carrot Bacon

Carrot Bacon

Yield: 3 Servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Carrot bacon is a delicious vegan alternative to pork. Each strip is smoky, crispy, salty, and meaty. Doubtful? This recipe will make you a believer!

Ingredients

  • 2 medium carrots, preferably organic
  • 1 ½ tablespoons olive oil
  • 1 tablespoon soy sauce, tamari, or coconut aminos
  • 1 ½ teaspoons real maple syrup
  • ½ teaspoon liquid smoke
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon black pepper

Instructions

  1. Preheat the oven or air fryer to 350 degrees Fahrenheit. If using an oven, line the baking sheet with parchment paper. 
  2. Wash the carrots and thinly slice them lengthwise using a mandoline or vegetable peeler. If you are not using organic carrots, peel them before you slice them. 
  3. Whisk the remaining ingredients in a shallow dish and marinate the carrot strips for 5-10 minutes. Work in batches to ensure that all the slices are fully coated. 
  4. Arrange the slices on the baking sheet in a single layer or place them in a single layer in the air fryer basket. 
  5. Roast for 10-12 minutes, flipping halfway through, or air fry for 10 minutes (again, flipping halfway through). Carrot bacon is ready when it is golden brown and crisp at the edges. The middle may not be as crisp, which is fine. 
  6. Transfer to a wire rack to cool (they will crisp up as they cool) and enjoy.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 89Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 677mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 1g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Sides
Carrot Bacon

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Rotisserie Chicken Noodle Soup

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This hearty rotisserie chicken noodle soup is exceptional. It's loaded with veggies, juicy bites of chicken, and perfectly cooked noodles in a flavorful broth.

Few can compete with the classic goodness of rotisserie chicken noodle soup. When it comes to warm and nourishing dishes, chicken soup reigns supreme. A steaming bowl filled with tender chicken, hearty vegetables, and noodles is a go-to favorite for many. Whether you're feeling under the weather or simply seeking a satisfying meal, this recipe will hit the spot. The soup's simplicity and yield of two generous bowls sets it apart, making it ideal for those cooking for themselves.

Rotisserie Chicken Noodle Soup

Why You'll Love Rotisserie Chicken Noodle Soup

It's delicious - The combination of juicy rotisserie chicken, aromatic vegetables, and herbs creates a soup that is both flavorful and comforting. Each spoonful will warm your soul.

Easy and convenient - Utilizing rotisserie chicken saves time and effort. It's a convenient way to incorporate that yummy roasty flavor into soup without the work.

Nutritious - This soup is packed with protein from the rotisserie chicken and various vitamins and minerals from the vegetables. This rotisserie chicken soup contains garlic, onion, carrot, celery, cabbage, and lean protein. You can't get much better than that!

Small batch - Have you ever craved soup but didn't feel like preparing a large pot? You don't have to with this rotisserie chicken noodle soup. The recipe yields just two bowls. Share with a friend or save the second serving for later.

Rotisserie Chicken Soup Ingredients Notes

To make rotisserie chicken soup, you will need the following ingredients:

  • Rotisserie chicken: Breast meat works exceptionally well, as will a combination of white and dark meat. Use a sharp knife to separate the meat from the bone and take the time to remove the skin, but don't throw it away. You can crisp the skin in the oven or air fryer and use the cracklings to garnish. Yum!
  • Aromatic vegetables: Garlic, onion, carrots, and celery are responsible for rotisserie chicken soup's mouthwatering aroma. They also add depth of flavor.
  • Cabbage: Napa cabbage is a tender yet hearty green with a mild sweetness when cooked. I like how easy it wilts when added to the hot broth.
  • Broth: Choose a high-quality chicken broth or stock. Opting for reduced sodium allows better control over the salt level. However, the choice is yours. If you don't use low-sodium chicken broth, start with half a teaspoon of soy sauce, complete the recipe, and adjust the seasoning at the end if necessary. Homemade broth is also an option if available.
  • Noodles: I recommend wide egg noodles, but feel free to use any noodles or small pasta you like.

You'll find the complete ingredients list with amounts in the recipe card below!

Rotisserie Chicken Noodle Soup Ingredients

How to Make Rotisserie Chicken Noodle Soup

Making rotisserie chicken noodle soup is a simple process that takes almost no time. To make it:

  1. Saute the aromatics: Heat oil in a saucepan and sauté garlic, onion, carrot, and celery until lightly browned and fragrant.
  2. Add the broth and boil: Pour in the broth and seasonings, then bring it to a boil. Once boiling, reduce the heat to a simmer, allowing the aromatics to infuse the broth.
  3. Cook the noodles: Return the broth to a boil and add the noodles, cooking them for approximately 3 minutes less than the recommended time on the packaging. This is important as the chicken will be added later and needs about 3 minutes to heat through in the hot broth.
  4. Add the chicken: Transfer the rotisserie chicken to the saucepan to heat through. Remove the saucepan from the heat and stir in the cabbage to wilt.
  5. Serve: Ladle the rotisserie chicken noodle soup into bowls and serve.

Variations, Substitutions, and Cooking Tips

Slow cook the broth - Bring it to a boil, add the bones and wings from the rotisserie chicken, and let it simmer for a few hours. The result is impressive, as the collagen works magic, creating a richer, more flavorful broth.

Go gluten-free - To make the soup gluten-free, replace the noodles with quinoa. Additionally, ensure that the broth and chicken used in the recipe are not processed in a facility where they may have come into contact with gluten.

Vegetarian option - For a vegetarian twist, substitute the chicken with a plant-based alternative like tofu or seitan, and use vegetable broth. This allows you to enjoy all the flavors and textures of the dish while catering to a vegetarian diet.

Flavorful additions - Elevate the flavor of your soup by incorporating tasty additions. Fresh lemon juice can add a vibrant zing, while a sprinkle of grated Parmesan cheese brings a delightful salty nuttiness, and a dash of hot sauce will provide an extra kick for those who crave heat.

Storage and Freezer Tips

Cool the rotisserie chicken soup to room temperature before storing the leftovers in an airtight container. Deli containers are particularly convenient as they allow you to reheat the soup directly in the container and are also travel-friendly. Alternatively, you can transfer the soup to a freezer bag. The soup will remain fresh in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Rotisserie Chicken Noodle Soup

Rotisserie Chicken Noodle Soup

Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

This hearty rotisserie chicken noodle soup is exceptional. It’s loaded with veggies, juicy bites of chicken, and perfectly cooked noodles in a flavorful broth.

Ingredients

  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 2 ounces chopped onion
  • 2 ounces carrot, cut into 1-1 ½ inch thick strips
  • 3 ounces sliced celery
  • 3 cups reduced-sodium chicken broth
  • 2 teaspoons soy sauce
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 3 ounces egg noodles
  • 4 ounces shredded rotisserie chicken
  • 3 ounces chopped napa cabbage
  • ½ teaspoon dried oregano
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat the oil in a saucepan over medium heat.
  2. Sauté the garlic, onion, carrot, and celery for 3-4 minutes, stirring frequently to prevent burning. 
  3. Once the aromatics are lightly brown, pour in the broth, soy sauce, garlic powder, and black pepper. 
  4. Bring to a boil, reduce to a simmer, cover, and simmer for 10 minutes. 
  5. Uncover and return the soup to a boil, add the noodles, and cook 3 minutes shy of the packaging instructions. 
  6. Stir in the chicken and cook for 3 minutes to heat through. 
  7. Remove the soup from the heat. Stir in the cabbage, oregano, and parsley. The cabbage will wilt.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 82mgSodium: 1407mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 24g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Soups and Stews
Rotisserie Chicken Noodle Soup

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26+ Easy Late Night Snacks: 5 Minutes Or Less

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Midnight isn't the time that you want to be slaving over the stove. No, you want easy late night snacks that take 5 minutes or less, so you can knock out your snack monster and get into bed. Whether you're looking to fill up after a fun night out, or just had an early dinner and find yourself hungry again, we've got a great list of late night snack recipes for you.

Easy Late Night Snacks 5 Minutes Or Less

Quick & Easy Late Night Snacks: No Recipe Required

When it comes to late night snacks, it doesn't have to be fancy, and you definitely don't want it to require a lot of effort. Honestly, sometimes I wake up in the middle of the night and the only thing I can round up is pickles and lunch meat, but it does the trick at 2 AM. But I know you want something that's a little better than that!

Here are some quick and easy no recipe required ideas for good late night snacks that are ready to eat in 5 minutes or less:

  • Make chocolate covered pretzels by melting chocolate chips in a bowl and dipping your favorite pretzels. Or swap the pretzels for strawberries.
  • Make easy avocado toast by smearing with avocado and topping with your favorites like cheese, sliced tomatoes, or salsa.
  • Smear a tortilla with cream cheese, add a few slices of lunch meat (add avocado if you're feeling fancy), and roll it up.
  • Dip apple slices in peanut putter or almond butter or drizzle them with melted chocolate.
  • Make a parfait with fruit, yogurt, and granola.
  • If you have leftover rotisserie chicken (or any meat for that matter) in the fridge, wrap it in a tortilla with some shredded cheese, avocado, and salsa.
  • If you have edamame on hand (especially the kind still in the pods), heat it up a bit, then toss it in a splash of sesame oil, a splash of chili oil, and salt.
  • Make top ramen, and stir an egg into it like egg drop soup. Cup of Noodles is always a good late night snack too if you have them on hand.
  • Make strips and cheese - just tortilla strips/chips with shredded cheddar cheese, melted in the microwave.
  • Cereal and milk. We recommend old school cereal like Cap'n Crunch and Apple Jacks or popular favorites like Cheerios and Frosted Flakes. Throw some banana slices on top too!
  • Toast Tacos: While a piece of bread is toasting, zap your favorite precooked or leftover meat in the microwave. Put meat in the middle of toasted bread, add the toppings of your choice, fold the bread and eat. It's the solution when there are no tortillas in the house.
  • Monkey salad: Sliced banana, handful of blueberries, drizzle of almond butter and top with coconut flakes and cashews.
  • Classic cheese and crackers with or without salami or pepperoni.
  • Keep a box of frozen soft pretzels on hand and a jar of nacho cheese dip. Boom. Easy midnight snack problem solved.
  • Greek yogurt with almonds and honey is a great healthy alternative.
  • Everything bagel microwave popcorn.
  • Halve a bagel, put a tomato slice on it (and a slice of bacon if you have any precooked) then put a slice of cheese over it and pop it in the toaster oven or air fryer until the cheese starts to melt.
  • Throw a frozen burrito in the microwave, then top it with salsa and avocado to dress it up and make it more substantial.

Whether you are looking for something sweet or savory, late night snacks should be quick and satisfying. Here are a few of our favorites easy late night snack ideas to try.

Easy Late Night Snacks - 5 Minutes or Less!

Try these easy late night snacks that can be made in 5 minutes or less to conquer those midnight munchies.

Quick & Crispy Fried Sage Leaves – Easy and Elegant

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Crispy Fried Sage Leaves might just be the easiest gourmet touch you can add to any fall dish. Their texture is light and incredibly crisp, with an incredible flavor that blooms in hot oil. And while sage isn't always everyone's go-to herb, frying it changes it from fuzzy and pungent to delicate and nutty. It's prefect for garnishing pasta or topping fall casseroles. My favorite is just snacking on them - they're SO good!

Pile of fried sage leaves coated in salt, overlapping on a black slate platter.

What are Fried Sage Leaves?

Fried sage leaves are exactly what they sound like: whole, fresh sage leaves quickly crisped in hot oil until they're light, crunchy, and full of flavor. Frying mellows the herb's strong, earthy taste and brings out a subtle nuttiness that's both unexpected and delicious. The texture turns beautifully crisp, making them perfect as a snack on their own or as a garnish that adds flavor, crunch, and a gorgeous presentation to everything from pasta and risotto to soups, meats, and roasted vegetables.

Ingredients

You only need a few things to make crispy fried sage leaves:

  • Fresh sage leaves: Whole leaves, washed and thoroughly dried. Look for firm, vibrant green leaves with no brown spots.
  • Extra-virgin olive oil: Just enough to coat the bottom of your skillet. You can use a neutral oil like canola or vegetable oil if preferred.
  • Kosher salt or flaky sea salt: For sprinkling immediately after frying to bring out all that delicious flavor. Don't skip this step!

That's it! A short list with big flavor payoff.

Fried sage leaves spread across a slate serving tray with a rustic wood background.

How to Fry Sage Leaves

Frying sage leaves is quick, simple, and makes your kitchen smell amazing. Here's how to do it:

In a Skillet (recommended)

  1. Prep your sage: Make sure the sage leaves are completely dry (water and hot oil don't mix well). Set them aside on a paper towel.
  2. Heat the oil: Pour just enough olive oil into a skillet to coat the bottom. Heat the oil over medium-high heat until the oil is shimmering but not smoking.
  3. Fry the leaves: Carefully lay the sage leaves in a single layer in the hot oil. They'll sizzle right away and crisp up in about 30 seconds or less. Keep an eye on them; they go from perfect to overdone quickly.
  4. Drain and salt: Use a slotted spoon to remove the leaves and place them on a paper towel-lined plate. While they're still warm, sprinkle with kosher or flaky salt.
  5. Cool and serve: Let them cool for a couple of minutes. They'll crisp up even more as they sit.

Note: Don't toss the oil! Let it cool, strain it, and save it. It's now lightly infused with sage and perfect for drizzling over roasted veggies, pasta, or even scrambled eggs.

In an Air Fryer

A skillet can't be beat if you want the crispiest leaves, but you can absolutely make fried sage leaves in the air fryer. Here's how to do it:

  1. Preheat your air fryer to 350°F.
  2. Lightly spray both sides of your fresh sage leaves with olive oil. Be sure they're completely dry before adding the oil.
  3. Place the leaves in a single layer in the air fryer basket (make sure they don't overlap).
  4. Air fry for 2-3 minutes, checking after 2 minutes. They cook fast and can burn quickly, so checking them early is a good idea. If they're not quite done, add another 30 seconds at a time.
  5. Place them on paper towels and immediately sprinkle with salt while they're still hot.
Extreme close-up of a single crispy sage leaf showing its delicate veins and coarse salt on a dark surface.

Tips

  • Use fresh, whole sage leaves: Look for vibrant green leaves without blemishes. Older or wilted leaves won't crisp up as well or taste as clean.
  • Make sure the leaves are completely dry: Any moisture on the leaves can cause the oil to splatter. Pat them dry with a paper towel before frying.
  • Don't overcrowd the pan: Fry the leaves in small batches so the leaves stay crisp and don't steam.
  • Watch them closely: These fry in seconds. Remove them just as they start to darken slightly, and remember that they'll continue to crisp up as they cool.
  • Salt right away: Sprinkle with salt while they're still warm to help the seasoning stick.
  • Save the sage oil (optional): Once cooled and strained, the leftover oil will have a subtle sage flavor. Use it for everything from frying eggs to tossing with roasted vegetables.

How to Store Fried Sage Leaves

Fried sage leaves are best enjoyed fresh, but if you happen to have leftovers (rare, but it happens!), here's how to keep them crisp:

  • Short-term storage: Place cooled leaves in an airtight container lined with a paper towel. Store at room temperature for up to 3 days. Avoid sealing them while they're still warm, as trapped steam will soften them. To revive them, re-crisp them in a dry skillet for 10-15 seconds over medium heat.
  • Freezing: It's not ideal. While technically possible, freezing tends to dull both the flavor and the crunch, so I don't recommend it.
  • If you're storing the sage oil, strain it through a fine mesh strainer and refrigerate it in a sealed jar for up to a week.
Close-up view of crispy fried sage leaves with visible salt crystals and detailed leaf texture.

Serving Suggestions

Fried sage adds an instant touch of sophistication and flavor. Here are some of my favorite ways to serve them (other than just enjoying immediately!):

  • Fall-inspired dishes: Top creamy pumpkin gnocchi, butternut squash ravioli, or mushroom risotto with a few crisp leaves for added texture, flavor and to make the dish "pop". Just a couple of leaves is enough (see the image below for an example).
  • Soups and stews: Float a couple on bowls of tomato soup, creamy potato leek soup, or a hearty white bean stew just before serving.
  • Roasted meats and fish: Crumble a few over roasted chicken, pork tenderloin, or seared white fish.
  • Cheese boards and charcuterie: This is one of my favorite ways to serve them! I love adding them to my boards, and they're gorgeous next to cheeses, cured meats, nuts, and jam.
  • As a crostini topping: Assemble your crostini then top each with a fried sage leaf or two. Try replacing the arugula with fried sage leaves in this whipped ricotta crostini.
  • On salads or roasted veggies: I like to use them to top a warm grain salad, roasted Brussels sprouts, or even mashed potatoes!
Golden baked pumpkin casserole topped with crispy sage leaves, presented in a white dish on a wooden table.

Frequently Asked Questions

Can I make fried sage leaves ahead of time?
Yes, but they're best enjoyed fresh out of the skillet. If you need to prep ahead, fry them a few hours in advance and store uncovered at room temperature.

How long do fried sage leaves stay crispy?
They're crispiest within the first few hours after frying. You can store them in an airtight container at room temperature for a day, but they may soften slightly.

Can I use dried sage instead?
No, dried sage won't work for this recipe. You need fresh whole sage leaves to get the right crisp texture and flavor when frying.

Do I need to use extra-virgin olive oil?
Extra-virgin olive oil adds great flavor, but you can use a neutral oil like vegetable or canola oil if preferred. Just make sure it has at least a medium-high smoke point.

What if my sage leaves turn brown too quickly?
That usually means your oil is too hot. Fry over medium heat and watch closely as sage leaves only need about 30 seconds to crisp up.

Is this recipe healthy?
Fried sage leaves are fried but they're still a fairly healthy snack.

I've got a few favorite recipes that work perfectly with fried sage leaves. This easy mushroom risotto with gorgonzola is rich and creamy - it's what I make for every holiday. For another holiday dish, try one of my homemade creamed corn recipes (there's a version with cream and one without). When you're in the mood for comfort food, this is the best turkey tetrazzini you'll ever try! And last but not least, this coconut curry with pumpkin and chicken has incredible flavor and is always a hit.

Easy Fried Sage Leaves Recipe

Fried Sage Leaves

Yield: 10 Sage Leaves
Prep Time: 3 minutes
Cook Time: 4 minutes
Total Time: 7 minutes

Fried sage leaves can be used to top all of your fall dishes for a sophisticated finish, or just enjoy them as a snack!

Ingredients

  • Whole sage leaves, as many as you like
  • Extra-virgin olive oil, enough to coat entire bottom of skillet
  • Coarse salt, for sprinkling

Instructions

  1. Coat the bottom of a skillet with extra-virgin olive oil, heat until shimmering then add sage leaves in a single layer. Watch them closely as it only takes about 30 seconds or so for them to crisp up, then remove them with a slotted spoon. Put them on a plate lined with paper towels then transfer them to a serving plate. Sprinkle immediately with salt to taste.
  2. Repeat in batches until all sage leaves are fried.

Notes

Fried sage leaves are best served within three if stored at room temperature. They can be stored in the refrigerator for up to 3 days.

The sage infused oil can strained and saved for later use or to make more fried sage leaves or for use with other dishes.

Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 119Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 582mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: All Our Recipes
Quick & Crispy Fried Sage Leaves – Easy and Elegant

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How to Reheat Fried Chicken

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Discover the best methods for reheating fried chicken with this step-by-step guide. These expert tips will teach you how to reheat fried chicken in no time.

There's nothing quite like the hot, crispy, crackling goodness of fried chicken. Every bite is an experience. A satisfying crunch greets you, and tender, juicy meat follows, accompanied by a bit of steam (if you're lucky). Before you know it, you're going in for seconds and thirds. Unfortunately, leftover fried chicken (unless eaten cold) leaves much to be desired; especially when the chicken is reheated incorrectly. Reheating fried chicken improperly can lead to soggy breading and dried-out meat resulting in a less-than-satisfactory experience. You may also get chicken that is warm on the outside and cold in the middle, but fear not!

You can return leftover fried chicken to its original state with the proper technique and a little care. In this guide, we'll explore how to reheat fried chicken, ensuring that you end up with tender, juicy chicken that's just as crunchy and satisfying as it originally was.

How To Reheat Fried Chicken

Fried Chicken Storage

Before we delve into the various reheating methods, let's address the crucial step of proper storage. Improperly stored fried chicken can lose its texture and flavor more rapidly, making it challenging to achieve the desired results when reheating. To preserve the quality of your leftover fried chicken, follow these storage guidelines.

  • Cool the chicken: Before storing leftover fried chicken, cool it to room temperature. Otherwise, the chicken will steam in the foil or container you put it in. Do not leave the chicken at room temperature for over 2 hours, or 1 hour on a hot day.
  • Strive for an airtight seal: This can be done in a shallow airtight container (you don't want a lot of space at the top) or individually wrapping each piece of chicken in foil or reusable food wrappers. If using foil or food wrappers, it is best to pop them in a freezer bag and remove as much air as possible before sealing.

From there, refrigerate the chicken for up to 5 days or freeze the fried chicken for up to 3 months. By properly storing your fried chicken, you're setting the stage for successful reheating.

How to Reheat Fried Chicken: Top Three Methods

Now that we've covered the importance of proper storage let's dive into how to reheat fried chicken. After years of eating fried chicken and extensive testing, I've found that three methods work best. The methods include the oven, air fryer, and stovetop.

Oven

Reheating fried chicken in the oven is a popular method that yields excellent results. The reason the oven works so well is the even heat distribution. It quickly crisps up the skin and heats the meat thoroughly without drying it out. To reheat fried chicken in the oven:

  1. Preheat your oven to 400 degrees Fahrenheit and place the chicken pieces on a baking sheet, preferably fitted with a wire rack. A wire rack allows the heat to circulate, which crisps the top and underside of each piece without needing to flip it.
  2. Place into the oven for 15-17 minutes or until the internal temperature reaches 165 degrees Fahrenheit and the exterior is crisp. If reheating boneless, skinless fried chicken like chicken tenders, reduce reheating time by about 5 minutes.
  3. Plate and serve.

In addition to your standard oven range, you can reheat fried chicken in a countertop convection oven as well as a toaster oven as long as there is a "convection" or "bake" setting. Convection ovens are particularly effective at reheating fried chicken due to the hot air circulation it provides. This results in even crispness, plus no hot and cold spots. Overall, it's much more efficient. Due to that efficiency, you want to watch the fried chicken closely. It will probably reheat faster.

Air Fryer

If you own an air fryer, you're in luck! The air fryer is an excellent tool for reheating fried chicken as it helps revive the crunchiness of the breading. It's my go-to method when I have a few pieces left over since air fryers are efficient, so easy to use, and cleanup is even easier. Air fryers use circulating heat to cook food, and that heat circulation prevents the chicken from sogging. Instead, it removes any moisture absorbed during refrigeration to return fried chicken to its original state. As for how to reheat fried chicken in an air fryer, follow these steps:

  1. Preheat the air fryer to 370 degrees Fahrenheit and place the chicken in a single layer in the fryer basket.
  2. Reheat the chicken for about 10 minutes, flipping halfway through, until it reaches an internal temperature of 165 degrees Fahrenheit.
  3. Plate and enjoy.

Stovetop

Reheating fried chicken using the pan frying method yields super crispy chicken making it great for those who love the big crunch. You know how twice-fried fries are next-level delicious? So is twice-fried chicken. The stovetop method also allows for precise temperature control and easy monitoring. All you need is a pan with high sides and oil for frying. You can use new oil or reserved fry oil from when you first cooked the chicken as long as you strain the oil through a cheesecloth-lined fine mesh strainer. Fry oil can be reused up to three times. Once you have everything you need:

  1. Fill a large, deep pan with a little over ¼-inch of oil.
  2. Heat the oil to 300 degrees Fahrenheit.
  3. Place the leftover fried chicken into the oil. Do not overcrowd the pan.
  4. Reheat for 2-3 minutes per side.
  5. Transfer the chicken to a plate lined with paper towels to drain excess oil.
Reheating Fried Chicken

Can I Reheat Fried Chicken in the Microwave?

One popular reheating method that did not make the list is microwaving. Avoid it unless you love soggy, soft, borderline gummy breading and rubbery chicken. The microwave is a quick and convenient option for many other foods, but it does not work with fried chicken. Microwaves cause water molecules in food to vibrate, which produces heat that cooks the food. Although this is a great way to heat food fast, vibrating water molecules do not promote crispness.

Now that you know how to reheat fried chicken, you'll never be faced with underwhelming leftovers again. What method will you choose?

Check out these other cooking tips!

Healthy Poached Pears

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These healthy poached pears have a sweet cinnamon syrup that infuses the pears and makes them irresistible. Takes just 30 minutes for this delicious dessert!

These poached pear are so good and so simple, you're going to love them! This poached pear recipe uses grape juice instead of wine so they're kid-friendly too!

Pears are a great choice to make healthy desserts. I make this Fall Fruit Salad every fall and our family always looks forward to it. Sliced pears over yogurt with chopped nuts is one of my favorite fall breakfasts.

Healthy Poached Pears Recipe

Ingredients

  • White grape juice & Strawberry jam - Use sugar free strawberry jam and grape juice to make it even healthier.
  • Orange juice & Orange zest - A citrus element.
  • Cinnamon sticks, cloves & ginger - The flavor agents!
  • Pears - A firm pear variety works best for poaching. Bosc, Bartlett, Anjou, or Flemmish Beauty pears are all wonderful for poaching.

How to Poach Pears

To start making these healthy poached pears, gather the ingredients together (mise en place is a good habit to get into, no matter what the recipe is). My favorites are the cinnamon sticks and strawberry jam.

Then just place all the sauce ingredients into a saucepan that's big enough to hold all four pears (more on that in a second):

Place your pears into your saucepan:

It can be tricky fitting exactly four into your pan without having a lot of excess room. If that happens, I'll often just cut one in half to fit. You can also cut them all in half before poaching for an easier fit.

You want your sauce to go at least ¾ of the way up the sides of your pears (that's why the size of your pan is so important). Now you'll just simmer for about 10 minutes or until your pears are soft to your liking.

I like to serve my poached pears whole as in the photo above. You can slice them if you prefer, either way they're so pretty!

You can even add a mint sprig if you like. Add a scoop of vanilla ice cream or sweetened yogurt with chopped nuts.

Simple Poached Pears Recipe

Poached Pears Tips & Variations

  • Make it sweeter with sugar, maple syrup or honey.
  • Add warm spices like cloves, nutmeg, allspice, star anise, cardamom, etc.
  • Drizzle the poached pears with a sauce such as caramel sauce, chocolate sauce, raspberry sauce, crème anglaise, or a reduction of the poaching liquid.
  • Top with whipped cream or whipped coconut cream.
  • Sprinkle chopped toasted nuts, such as almonds, walnuts, or pistachios, over the poached pears.

Do pears need to be fully ripe before poaching?

You know how pears are never ripe enough the day you buy them at the store and you have to leave them on your counter for a few days before you can even take a bite? Poached pears work brilliantly with fruit that isn't quite there yet.

In fact, pears should still be slightly firm before poaching for the best results. The firmer they are, the longer they'll take to poach, but they're definitely worth the few extra minutes.

Do pears need to be peeled for poached pears?

Some recipes call for peeling the pears before poaching. Because this is a healthy poached pears recipe, I opted not to peel them. The skin has a lot of fiber and it gets very soft after poaching, so I highly suggest skipping the step of peeling.

Best Poached Pears Recipe

What To Serve With Poached Pears

Poached pears are a delicious dessert on their own, but they are also a nice complement to other dishes to enhance the flavors and presentation. Here are some ideas for what to serve with poached pears:

  • Vanilla ice cream
  • Yogurt or Greek yogurt
  • Oatmeal
  • Overnight oats
  • Pancake or waffle toppings (sliced up)
  • Biscuits or shortbread
  • Blue cheese, goat cheese, or gorgonzola cheese

How long do poached pears last in the fridge?

These healthy poached pears will last up to 5 days in the refrigerator. You can store them directly in the sweet sauce; they'll continue to soak up the flavor so they only taste better with time.

Best Poached Pears Recipe

Healthy Poached Pears

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Try this easy dessert for healthy poached pears for a delicious dessert or snack. Serve alone or with ice cream.

Ingredients

  • 2 cups white grape juice
  • ¼ cup strawberry jam
  • ¼ cup orange juice
  • 2 teaspoon orange zest
  • 3 cinnamon sticks
  • 6 whole cloves
  • 1 teaspoon ground ginger
  • 4 medium pears

Instructions

  1. In a large pot, combine everything but the pears. Simmer over low heat for 10 minutes, stirring occasionally.
  2. Place the pears in the liquid. If the pears aren't covered by at least ¾, add water or more orange juice.
  3. Allow the pears to simmer until they're soft, about 10 minutes. Remove the pears and place them in individual serving dishes, then set them aside.
  4. Strain the poaching liquid, then return it to the pot and gently boil it until it's slightly thickened, about five minutes.
  5. Pour the sauce over the pears and serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 246Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 63gFiber: 7gSugar: 46gProtein: 1g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Lunch and Snacks
Healthy Poached Pears

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Stuffed Zucchini Boats

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This easy stuffed zucchini recipe uses just two additional ingredients to turn it into something special! It's so simple and delicious you'll make it again and again.

This Stuffed Zucchini with Goat Cheese & Marinara is just a riff on my Baked Goat Cheese with Marinara but it's different enough that it deserves its own page. It's an easy recipe with just 3 ingredients and it received a lot of Pinterest love.

No longer an appetizer but instead a delicious stuffed zucchini side dish that utilizes a summer vegetable that always needs new ideas for preparation. And it is absolutely delicious! So easy and fast to make, can be thrown on the grill or into the oven and goes with almost any main dish. Those are the kind of recipes I love coming up with, especially when it's that easy!

Stuffed Zucchini Boats

Why You'll Love This Stuffed Baked Zucchini Recipe

Low-carb vegetarian side dish: These stuffed zucchini boats are vegetarian, low carb, gluten-free, and keto.

Quick and easy: Very little prep work and 10 minutes bake time makes this recipe super easy!

Cheesy marinara topping: Two of my favorite ingredients combined! It's like a pizza without the crust.

Stuffed Zucchini Ingredients

  • Zucchini: Choose medium-sized zucchini, larger zucchini will work as well but you might need a bit more of the other ingredients. Summer squash can be used, if you prefer.
  • Goat cheese: I prefer fresh chèvre, in log form. Mozzarella cheese, parmesan cheese, cream cheese, mascarpone cheese or ricotta cheese or a combination are perfectly fine substitutes.
  • Marinara sauce: Use store-bought marinara sauce or use a homemade marinara sauce you like.
  • Chopped parsley: For garnish, if you prefer. Alternatively garnish with basil or oregano.

Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.

How to Make Stuffed Zucchini

Preheat the Oven & Prep the Zucchini: Scoop out the inside so the squash looks like a canoe and season.

Stuff the Zucchini Boats: Spread goat cheese in the bottom of each zucchini and spoon marinara sauce on top, then dot with remaining goat cheese.

Bake & Enjoy: Grill or bake until goat cheese is soft and marinara is bubbling, about 10 minutes. Serve immediately.

Easy Stuffed Zucchini Recipe

Stuffed Zucchini Tips & Variations

Add seasoning - Depending on the marinara sauce used there may not be enough flavor to your liking. Try adding Italian seasoning or other seasonings.

Make it meaty - Marina sauce can always be substituted with a meat sauce or even a leftover chili sauce, if you have it.

More Veggies - From fresh tomatoes to mushrooms, kidney beans, corn or other vegetables, make it a vegetable medley.

Kick up the heat - If you like it spicy, add jalapeno slices, chili flakes or your favorite heat enhancer.

Stuffed Zucchini Boats

Stuffed Zucchini Boats

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This easy stuffed zucchini recipe uses just two additional ingredients to turn it into something special! It's so simple and delicious you'll make it again and again.

Ingredients

  • 4 medium-sized zucchini
  • 1 5- ounce log goat cheese
  • 1 ½ cups marinara sauce
  • Chopped parsley, for garnish (optional)

Instructions

    1. Preheat oven or grill to 400°F.
    2. Slice zucchini in half lengthwise and scoop out the seeds and carve the inside like a canoe, leaving the zucchini hollowed out. Season with kosher salt and freshly ground black pepper and place on baking sheet.
    3. Using half of goat cheese, spread a small amount in the bottom of each zucchini. Spoon marinara sauce on top, then dot with remaining goat cheese.
    4. Grill or bake until goat cheese is soft and marinara is bubbling, about 10 minutes. Serve immediately.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 173Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 602mgCarbohydrates: 13gFiber: 4gSugar: 8gProtein: 10g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Italian / Category: Sides
Stuffed Zucchini Boats

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