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Buttermilk Cornbread with Fresh Corn

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There's nothing quite like a moist, southern buttermilk cornbread! This version is slightly sweet with fresh corn and will take you to cornbread heaven.

★★★★★

"Made it exactly as directed, and it came out perfect. Moist, not crumbly, and just a little crisped on the outside. Used the fresh kernels, and it was so delicious. This is a keeper!"

- Stephanie

I am picky, picky, picky about my cornbread-I crave that perfect balance of moistness and rich flavor. Too often, cornbread tends to be dry and overly crumbly. But I do crave this Southern cornbread with buttermilk and I make it always when there's any type of Southern food around. It's not just a personal favorite; my entire family loves this buttermilk cornbread recipe too, which is why it's requested so often.

Buttermilk Cornbread Ingredients

Fresh Corn Kernels (optional) - I always add sweet, fresh corn kernels to my buttermilk cornbread. I love the slight texture it adds and you can never go wrong with fresh corn off the cob! By all means, leave it out if you prefer or if it's just not in season but I do highly recommend it.

Cornmeal Substitute - You can substitute polenta with cornmeal however often the cornbread may result in a coarser texture and subtle change in taste. Substitute equally and the cornbread may require a slightly longer cooking time.

Buttermilk Choice - I used whole buttermilk which helps result in a rich and moist texture, but feel free to use low-fat buttermilk as an alternative. Many people won't know the difference.

Find the complete list of cornbread ingredients with amounts in the recipe card below.

How to Make Buttermilk Cornbread

This easy Buttermilk Cornbread recipe is ready to bake in just ten minutes!

  1. Mix: Whisk all the ingredients except the corn in a bowl. Be careful not to over mix the batter; whisking it helps break up the lumps for a smooth batter and helps prevent over mixing, too.
  2. Pour: Pour into a greased baking dish.
  3. Bake: Bake it just until it starts to brown on top and the edges; over baking will make it dry so you need to watch it carefully.

Cornbread Variations

Cornbread Add-ins: Make this recipe your own with these flavorful add-ins:

  • Jalapeños, green chiles, pimientos
  • Cheese - Gouda, cheddar, pepper jack, goat cheese, parmesan, Asiago
  • Bacon, chorizo
  • Garlic
  • Fresh herbs - Basil, cilantro, oregano, rosemary, sage, thyme
  • Fresh fruit - Lemon zest, blueberries, berries, apples, pears
  • Dried fruit - Cranberries, cherries, figs
  • Seasoning - Old Bay seasoning, creole seasoning
  • Nuts - Pecans, walnuts
  • Corn - Corn kernels, frozen corn kernels, or canned creamed corn

Try a combination of these add-ins too!

Cornbread Toppings & Spreads: Try spreading warm honey butter, honey, maple syrup, buttermilk ranch dip or cream cheese or serve with a selection of cheeses and jams or preserves

What to Serve with Cornbread

Cornbread pairs well with many delicious sides. Here are a few pairing ideas:

There's nothing quite like a moist, southern buttermilk cornbread! This version is slightly sweet with fresh corn and will take you to cornbread heaven.

Buttermilk Cornbread with Fresh Corn

Yield: 12
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

There's nothing quite like a moist, southern buttermilk cornbread! This version is slightly sweet with fresh corn and will take you to cornbread heaven.

Ingredients

  • ½ cup melted unsalted butter
  • 2 large eggs
  • 1 cup yellow cornmeal
  • 1 cup flour
  • ½ cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • 1 fresh corn cob, kernels removed and remainder discarded

Instructions

  1. Preheat oven to 375°F.
  2. In a medium-sized mixing bowl, whisk together melted butter and eggs. Add remaining ingredients except fresh corn, whisk together just until combined and few lumps remain (do not over-mix). Stir in fresh corn kernels.
  3. Pour into a greased 8-inch baking dish. Bake for about 30 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean.
  4. Serve warm with softened butter and a drizzle of honey.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 256mgCarbohydrates: 27gFiber: 1gSugar: 10gProtein: 4g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Sides
Buttermilk Cornbread with Fresh Corn

Candied Yams With Marshmallows

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Candied yams are great, but candied yams with marshmallows are even better. Adding a gooey toasted marshmallow layer makes all the difference!

This homemade candied yams recipe is super easy. They're cooked on the stovetop to speed up the process, then spend a little time under the broiler to toast the marshmallows until they reach gooey golden-brown perfection. The flavor is comparable to sweet potato pie, with warm spices and brown sugar notes throughout.

Candied Yams With Marshmallows

Why You'll Love Candied Yams with Marshmallows

Simple ingredients - Sweet potatoes (or yams), butter, marshmallows, and a few spice rack staples are all this recipe requires. Simple ingredients also mean this recipe is inexpensive.

A gingery kick - Many recipes solely use cinnamon, nutmeg, and even cloves in some instances, but I added ginger. The peppery spiciness adds bold, unexpected flavor to candied yams with marshmallows.

Foolproof - The main reason these candied yams with marshmallows are candied on the stovetop as opposed to the oven is to ensure they come out right every time. Sometimes, putting buttery, sugary yams in the oven can result in a burned, sugary mess, especially if you leave them in a little too long or your oven runs hot. Another issue that may arise is that the yams don't end up as tender as you may have hoped. Cooking them on the stove takes care of all those possible mishaps by allowing more control during the cooking process while making it easy to keep an eye on the candied yams at all times.

Candied Yams Ingredients Notes

To make candied yams with marshmallows, you need:

  • Sweet potatoes (or yams): There is a lot of confusion surrounding both terms, mainly because they are used interchangeably and are often mislabeled. To keep things simple, aim for the dark-skinned orange-fleshed potatoes.
  • Butter: Butter yields a richer result and offers a lot in terms of flavor. One of the standout aspects of candied yams is their decadent, buttery quality. I suggest unsalted butter; however, if you're going for a salty-sweet balance, feel free to use salted butter.
  • Sugar: The combination of brown and white is the way to go. Brown sugar offers more depth of flavor due to the presence of molasses, while white sugar creates the best candied, almost caramelized coating.
  • Warm spices: Cinnamon, nutmeg, and ginger work together to create a warm, comforting flavor profile with a delicious aroma that fills your kitchen as the candied yams cook.
  • Marshmallows: Use mini marshmallows for even distribution on top of the yams and to avoid an overly thick marshmallow layer.

Find the complete list of ingredients with amounts in the recipe card below.

Candied Yams - What Yams To Use

How to Make Candied Yams

  1. Prep: Peel the sweet potatoes, then cut them into ¼-inch-thick slices. The potatoes should be evenly sliced to ensure even cooking. They can be a little challenging to cut, so make sure to use a sharp knife and take your time to avoid injury. Also, a heads up: the orange flesh can stain your hands and cutting board. To prevent this, lay down a dark-colored towel and wear food-safe gloves.
  2. Boil: Transfer the potatoes to a pot, cover them with water, and bring to a boil. Once boiling, reduce the heat to a simmer and cook until tender. Drain them once they're done.
  3. Candy: Start by melting the butter, then add both granulated sugar and brown sugar (add a little extra butter if you need to help the sugars melt). Let it thicken before adding the cooked yams, spices, and salt. Don't forget the salt; a little bit makes a world of difference because it enhances flavors. Afterward, add the yams and cook until they're glazed.
  4. Broil: Transfer the candied yams to a baking dish, top them with an even layer of marshmallows, and broil until the marshmallows are toasted to your liking. Just remember that the darker they get, the more assertive the charred bitterness will be.
  5. Serve: Use a large spoon to serve.

Variations, Substitutions, and Cooking Tips

Experiment with spices - Try cloves, cardamom, turmeric, or black pepper to enhance the warmth or something more unique, like chili powder, for a fruity flavor. Freshly grated ginger is another option. Explore to find your favorite.

Broil carefully - When broiling, keep the candied marshmallows further away from the heating element to avoid burning them.

Select the baking dish carefully - Use one that is broiler-safe. If it's not labeled as broiler-safe, avoid using it. Simple disposable aluminum pans will work if you don't have a broiler-safe baking dish.

Go Nutty - Top with a layer of chopped pecans or candied pecans before adding the marshmallows.

Serving Candied Yams With Marshmallows

Storage and Freezer Tips

Keep it simple and cover the baking dish with foil. Store the candied yams and marshmallows in the fridge, where they can stay for 3-4 days. This storage method is convenient because you can reheat them right in the pan, which yields the best results. Alternatively, you can reheat individual portions in the microwave.

Serving Candied Yams With Marshmallows

Candied Yams With Marshmallows

Yield: 6 Servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Candied yams are great, but candied yams with marshmallows are even better. Adding a gooey toasted marshmallow layer makes all the difference!

Ingredients

  • 2 ½ pounds sweet potatoes or yams
  • ¼ cup unsalted butter, half a stick
  • 1 cup granulated sugar
  • ¾ cup light brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 2 cups mini marshmallows

Instructions

    1. Carefully peel the sweet potatoes, then cut into ¼-inch thick slices..
    2. Transfer the sweet potatoes to a pot and cover with water.
    3. Bring to a boil over high heat, reduce to a simmer, and cook for 30-40 minutes or until tender but not fall apart tender.
    4. Drain the potatoes and set them aside.
    5. Dry the pot used to cook the potatoes and place over medium heat.
    6. Melt the butter, then add the sugars.
    7. Cook for 3-4 minutes or until thickened.
    8. Return the sweet potatoes to the pot, followed by the spices and salt. Toss to coat and cook for another 3-5 minutes or until the potatoes are very tender and appear glazed.
    9. Stir in the vanilla extract, then transfer the candied yams to a 9x13-inch baking dish. Spread in an even layer.
    10. Preheat your broiler, then top the yams with a single layer of mini marshmallows.
    11. Broil for 3-5 minutes or until browned to your liking. Check the candied yams periodically to avoid burning.
    12. Remove from the oven and serve.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 539Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 179mgCarbohydrates: 115gFiber: 8gSugar: 78gProtein: 5g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Sides
Candied Yams With Marshmallows

Try These Recipes Next!

Chicken Mulligatawny Soup

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My version of Chicken Mulligatawny Soup is thick, rich and incredibly flavorful. Make with rice or orzo for a pureed base and loads of tender chicken!

Mulligatawny Soup - this easy version is basically chicken noodle soup with the exotic flavor of curry . It's warm, delicious and filling!

Why You'll Love Chicken Mulligatawny Soup

Like Chicken Soup with a Twist - Mulligatawny Soup has been a favorite of mine for years. It's the way I introduced my girls to the flavor of curry when they were small(er); my version is almost like a chicken noodle soup so it was a familiar dish to them, it just had a few slight twists.

Healthy & Easy to Make - I specifically chose this Mulligatawny Soup recipe to share because it's super easy to make and packed full of healthy ingredients such as nutritious carrots, onions and lean chicken. I made this simple version that uses easily available ingredients that could be quick enough for a weeknight meal but still has enough flavor and depth that it tastes like a treat.

Orzo or Rice - This soup traditionally is made with rice and you can use rice or orzo with this recipe. Orzo is a pasta that has a creamier and softer texture than rice resulting in a pureed base. I can assure you the orzo is just as delicious and undoubtedly comforting on a cold winter day. Especially when you're inside, cooking in your warm, cozy kitchen.

What is Mulligatawny Soup?

Traditional Mulligatawny Soup is a curry-flavored and hearty soup that is made made with spiced chicken or lamb broth with ingredients such as curry, vegetables like carrots and potatoes, and lentils or rice. Additional ingredients may include coconut milk, apples, and other flavorful additions.

Mulligatawny Soup originated during the British colonial era in India and is a fusion of British and South Indian ingredients, spices and flavors. The history of Mulligatawny Soup is interesting; Wikipedia states that it's "an English soup after an Indian recipe" and there are many variations of it all over the place. Today, it is a fixture in many British cookbooks and enjoyed globally in restaurants and home kitchens alike. The term "Mulligatawny" comes from South Indian Tamil origins and translates to "pepper-water", where "milagu" means pepper and "tanni" means water.

Perhaps the most famous reference of Mulligatawny Soup is from Seinfeld when Kramer gets a craving for mulligatawny soup from the Soup Nazi. Kramer: "Oh, a hot bowl of Mulligatawny would hit the spot." Elaine: "Mulligatawny?" Kramer: "Yeah, it's an Indian soup. Simmered to perfection by one of the great soup artisans in the modern era."

Chicken Mulligatawny Soup Recipe

How to Make Mulligatawny Soup

  1. Sauté - I start with your standard mirepoix of carrots, celery and onions and give it a quick sauté in a little olive oil.
  2. Add a touch of fruit - Mulligatawny Soup usually has a sweet ingredient, too; in this case, it's an apple. I use a green apple that I peel and core then grate using the large holes on a box grater. I like the flavor it adds to the soup but you'd never know it was there. Often the apples will be diced or chopped so that the flavor stands out more; I suggest you try it both ways to see which you prefer. Occasionally I'll even add a second apple toward the end of cooking that I've diced so I get the best of both worlds.
  3. Add flour and curry powder
  4. Purée - Another change I make to the more traditional Mulligatawny Soup is to puree the mixture just before I add the chicken and orzo pasta.
  5. Add chicken and orzo or rice - Simmer until orzo or rice is cooked through and chicken is hot. I use the meat from a whole rotisserie chicken

Mulligatawny Soup Variations & Tips

  • Use potatoes instead of apples, if you prefer.
  • Be sure to season to taste with salt and pepper after simmering for best results.
  • Go meatless and use sauteed mushrooms.
  • Substitute the chicken with lamb.
Mulligatawny Soup - this easy version is basically chicken noodle soup with the exotic flavor of curry . It's warm, delicious and filling!

Chicken Mulligatawny Soup

Yield: 6

Chicken Mulligatawny Soup is thick, rich and incredibly flavorful. Make with rice or orzo for a pureed base and loads of tender chicken.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • ½ large sweet onion, chopped
  • 3 carrots, chopped
  • 2 large celery stalks, chopped
  • 1 large green apple, peeled, cored and grated
  • 2 tablespoons all-purpose flour
  • 2 tablespoons yellow curry powder, add more at the end if you prefer a stronger flavor
  • 64 ounces or 8 cups reduced-sodium chicken stock or broth
  • 1 cup orzo or white rice
  • 4-6 cups cooked or 2 lbs, diced chicken (I use the meat from a whole rotisserie chicken)
  • kosher salt and freshly ground black pepper, to taste

Instructions

  1. Preheat a soup pot and add olive oil. Add onions, celery and carrots, saute for approximately 5 minutes or until vegetables are starting to soften. Add apple, cook another minute or two. Add flour and curry powder, stir well and cook one minute more. Add chicken stock, bring to a boil then reduce heat. Simmer for 30-60 minutes.
  2. Using an immersion blender, puree soup until smooth. Add orzo or rice and diced chicken, simmer until orzo or rice is cooked through and chicken is hot. Season well to taste and serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 552Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 143mgSodium: 989mgCarbohydrates: 34gFiber: 4gSugar: 8gProtein: 45g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Indian / Category: Soups and Stews
Chicken Mulligatawny Soup

More delicious soup recipes:

75+ Cupcake & Cake Toppings

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Your cakes and cupcakes are a blank canvas waiting for you to create a delicious masterpiece. But you may get tired of the same old frosting and sprinkles. Here are some ideas for ways you can shake up your cake making game with awesome cupcake & cake toppings.

Cupcake & Cake Toppings

Frosting & Icing Toppings

Whether you want something store-bought or homemade, the frosting is often the star of the show, especially with cupcakes that are piled high with dollops of buttercream. But if you're looking for something different, try some of these frosting and icing alternatives for your cupcakes and cakes.

  • Buttercream Frosting
  • Chocolate Frosting
  • Strawberry Frosting
  • Cream Cheese Frosting
  • Royal Icing
  • Store bought or homemade icing
  • Store Bought Drip Icing
  • Whipped Cream
  • Cool Whip
  • Cocoa Powder
  • Cinnamon & Sugar Crumbles
  • Ganache
  • Fondant
  • Marzipan
  • Greek Yogurt
  • Peanut Butter
  • Jelly or Jam
  • Honey
  • Melted Marshmallow
  • Marshmallow Fluff
  • Plain Cream Cheese

Sauce Toppings

Ice cream sauces are a tasty way to flavor ice cream. Here are some creative and delicious ice cream sauce ideas to try:

  • Chocolate Sauce
  • Nutella
  • Toffee Sauce
  • Maple Syrup
  • Butterscotch Sauce
  • Fruit glaze

Fresh & Fruity Toppings

You can take your fruit toppings in different directions when topping cupcakes and cakes. Use whole berries on cakes, or freshly sliced. Or you can macerate the fruit by slicing it and soaking it in sugar or liquor for a few hours. You can also use candied or dried fruit, either chopped or whole.

  • Blueberries
  • Raspberries
  • Sliced/Whole Strawberries
  • Blackberries/Boysenberries
  • Dried Chopped Apricot
  • Shredded/Flaked Coconut
  • Freeze Dried Fruit
  • Fruit Compote
  • Lemon or Orange Zest
  • Candied Citrus Peel
  • Maraschino Cherries
  • Caramelized Banana
  • Fresh or Glazed Peaches
  • Pomegranate Arils
  • Lemon Curd or other Fruit Curd

Sweets & Candy Toppings

Head to the baking supply section and you can find candy sprinkles and candy toppings in all shapes and sizes, from tiny dots to soccer balls, hearts, and flowers. Here are a few other ideas for sweets and candies to use as cupcake & cake toppings.

  • Chocolate chips, shavings, sprinkles
  • Candy Sprinkles
  • Sugar Pearls
  • Marshmallows
  • Powdered Sugar
  • Crushed Chocolate Chip Cookies
  • Crushed Oreo Cookies
  • M&Ms or Reese's Pieces
  • Nerds or Runts
  • Chopped/Crumbled Candy Bars
  • Rice Krispies (Use food coloring to dye them different colors or use Fruity Pebbles)
  • Edible glitter
  • Candy Flowers
  • Candy Eyeballs
  • Candy Stars
  • Candy Holiday Shapes
  • Jelly Beans
  • Mini Peanut Butter Cups
  • Crumbled Cookie Dough
  • Crushed Peppermint Pieces
  • Pop Rocks
  • Crushed Donuts
  • Crushed Cereal: Cinnamon Toast Crunch, Frosted Flakes, Cap'n Crunch, Cookie Crisp, etc.

Crispy & Crunchy Toppings

You may want a crunchy topping on your cakes and cupcakes that aren't sprinkles, and that's totally acceptable. Especially if you want something to complement the flavor of your cake or frosting. Here are a few crispy and crunchy cupcake & cake toppings with both sweet and savory ideas.

  • Popcorn
  • Nuts (Toasted or Roasted)
  • Pistachios
  • Sunflower Seeds
  • Pumpkin Seeds or Pepitas
  • Crushed Potato Chips
  • Crushed Pretzels (Plain or Chocolate Covered)
  • Spiced Pecans
  • Candied Bacon
  • Candied Jalapeños
  • Cocoa Nibs
  • Honeycomb
  • Candied Pecans
  • Candied Walnuts
  • Granola

Unique Cupcake & Cake Toppings

Wow your friends and family with cakes and cupcakes topped with these unique ideas that are both good to eat, and pretty to look at.

  • Use tubed/piped icing to make hand drawn designs
  • Real Edible Flowers, Candied - Carnations, Elderflower, Chamomile, Lavender, Nasturtiums, Orange, Roses, Geraniums, Violets
  • Edible Gold Flakes
  • Matcha Powder
  • Crystallized Ginger
  • Flaked Sea Salt
  • Takis Powder
  • Mint or Basil Leaves
  • Cotton Candy
  • Chocolate Covered Espresso Beans
  • Cake Toppers (decorative theme toppers for different occasions such as weddings, birthdays and more)
  • Personalized Cake Toppers (edible images for your cakes)
  • Characters & Miniature Objects (super heroes, princesses, cars and more)

Best Cupcake & Cake Topping Combinations To Try

Here are a few fun flavor combinations to try on your next cupcake or cake:

  1. Chocolate Cupcake with marshmallow fluff, crumbled graham crackers, chocolate shavings, with caramel sauce drizzle.
  2. Angel food cake with homemade whipped cream, topped with macerated strawberries in sugar with fresh chopped mint leaves.
  3. Yellow cake with cream cheese frosting, cinnamon and sugar crumble topping, baked cinnamon apples and a drizzle of caramel.
  4. Chocolate cake or cupcake with orange-infused whipped cream, topped with chopped mint and candied orange peel.
  5. Lemon with buttercream frosting, topped with fresh raspberries and drizzles of raspberry sauce.
  6. Maple cupcake/cake with cream cheese frosting, crumbled candied bacon, and a drizzle of maple syrup.

What to Do with Cucumbers: 38 Creative Recipes & Easy Ideas

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There are so many ways to enjoy cucumbers beyond the basics. You can even cook them (seriously - roasted or sautéed cucumbers are underrated). Below you'll find quick ideas and 38 delicious cucumber recipes, including salads, snacks, pickles, cocktails, and more. Perfect if you're wondering what to do with cucumbers!

Cucumber soup is a great way to use up cucumbers so you never have to wonder what to do with cucumbers again!
English Cucumbers With Toppings
Green Cabbage Cucumber Salad Recipe
Cucumber Lime Mocktail
What to Do with Cucumbers: 38 Creative Recipes & Easy Ideas

38 Creative Cucumber Recipes

If you've ever found yourself staring at a pile of cucumbers and wondering what to do with them besides tossing them in a salad, you're in the right place. Cucumbers are one of those ingredients that always seem to multiply. But luckily, they're one of the most versatile veggies around!

Here's a bonus recipe for anyone looking for a delicious and refreshing juice using cucumbers.

Soups

Light, refreshing, and perfect for warm weather, cucumber soups are a delicious way to cool down and use up extra cukes.

Cucumber Salads & Sides

Fresh, crisp, and versatile, these cucumber salad recipes are perfect for summer meals, potlucks, and refreshing side dishes.

Main Dishes Featuring Cucumbers

Cucumbers aren’t just for salads, these mains are a perfect way to enjoy more cucumbers.

Cucumber Drinks & Cocktails

Infuse your drinks with refreshing cucumber flavor! These mocktails, cocktails, and flavored waters are hydrating, delicious, and perfect for hot days.

Appetizers & Snacks

These easy cucumber snacks and appetizers make healthy eating delicious!

Pickles & Preserved Cucumber Recipes

These recipes show you how easy it is to turn fresh cucumbers into tangy, snackable pickles!

What to do with Cucumbers - Quick and Easy Ideas

Here are some of my favorite fast and flavorful ways to use up cucumbers, with no recipe required!

  • Seasoned cucumber spears: Sprinkle with salt, pepper, lemon juice, Tajín, chili flakes, salt & vinegar seasoning, or fresh herbs like dill or mint.
  • Cucumber dippers: Pair with hummus, ranch, baba ganoush, guacamole, or even cottage cheese.
  • Snack boards & bagels: Add slices to crackers with cheese, or layer onto a bagel with cream cheese.
  • Infused water or cocktails: Drop slices into a pitcher of water or shake into a cucumber margarita.
  • Smoothies: Blend into green smoothies with spinach, pineapple, and mint for a hydrating boost.
  • Homemade pickles: Quick fridge pickles take just minutes to make and are endlessly snackable.
  • Use as a topping: Use sliced cucumbers to add crunch to burgers, sandwiches, gyros, or tacos.

Unexpected Uses for Cucumbers

Cucumbers aren't just for eating. Here are a few clever ways to use them outside the kitchen:

  • Eye soother: The classic chilled cucumber slices really do reduce puffiness and refresh tired eyes.
  • Sunburn relief: Puree chilled cucumber and apply it to sunburnt skin to help cool the burn naturally.
  • Facial toner: Cucumber water can act as a mild, soothing toner for skin.
  • Pet treats: Many dogs love the crunchy texture of cucumber slices. Just make sure they're plain with no seasoning and cut them small enough that they can't choke.

Tips for Storing Cucumbers

To keep cucumbers fresh and crisp:

  • Keep them very dry: Moisture is the enemy. Wipe your cucumbers dry before storing them.
  • Wrap them individually: Wrap in paper towels or reuse produce bags to prevent condensation.
  • Keep them whole: Cut cucumbers spoil faster, so store them whole when possible.
  • Use them within a week: Most cucumbers stay fresh for 5-7 days in the fridge.
  • Avoid storing cucumbers near ethylene-producing fruits like apples and bananas-they'll spoil faster!

Frequently Asked Questions

Can you freeze cucumbers?
You can, but they'll lose their crisp texture. Frozen cucumbers work best in smoothies or cold soups.

What's the difference between English cucumbers and regular ones?
English cucumbers are longer, thinner, and have fewer seeds. Their skin is also more tender and doesn't need peeling.

Are cucumbers healthy?
Very! Cucumbers are low in calories, high in water, and a good source of vitamin K and antioxidants.

How do I know if a cucumber has gone bad?
Soft spots, sliminess, or a sour smell are all signs it's time to toss it.

Can I eat the peel?
Yes! The peel contains fiber and nutrients. Just wash it well, or choose organic if you're concerned about wax or pesticides.

Smoked Turkey Breast

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Smoked turkey breast is perfect for a weeknight dinner or a festive holiday or Thanksgiving feast. Nothing beats the taste of turkey infused with wood-fired flavor.

In essence, poultry becomes 10 times better when you smoke it, and this smoked turkey breast is proof. It is succulent, full-flavored, and infused with the sweet smoke of applewood. This recipe begins with a cider brine to enhance the flavor and tenderness of the turkey while accentuating the fruity-sweet notes from the wood selection. Then, a dry rub is applied all over; it's sweet, salty, and has a slight spiciness, and adding sage brings a subtle holiday vibe. The distinct flavor and aroma of sage come through beautifully. In my opinion, sage makes turkey simply mouthwatering.

Smoked Turkey Breast Recipe

Why You'll Love Smoked Turkey Breast

Juicy - Along with preventing overcooking, brining keeps the turkey tender and juicy. Don't cut corners; follow the instructions, use a meat thermometer to avoid overcooking, and you'll find this smoked turkey breast recipe a major success.

Flavorful - The brine is flavorful, the cooking method imparts so much depth, and the rub adds another layer while also crisping up the skin.

Easy cook - When smoking turkey breast, you don't have to do anything besides monitor the internal temperature towards the end of the cook.

Easy slicing - There are no bones to navigate since this recipe uses a boneless turkey breast, making for easy slicing.

Smoked Turkey Breast Ingredients Notes

  • Turkey breast: This recipe is versatile and can be prepared with either brined or unbrined turkey. If you're working with an unbrined boneless turkey breast with the skin on, look for it at the meat counter at your local grocery store or butcher or purchase online. While brined boneless turkey breasts, such as those from Butterball and Jenni-O, can be used, their brine is usually less complex and flavorful compared to the one in this recipe. If smoking an unbrined turkey, you can skip the brining steps and begin at Step 4 in the recipe card below.
  • Apple cider and vinegar: Apple cider permeates the meat well, and apple cider vinegar is a powerful tenderizer. Both add a flavor and richness that a regular salt and sugar brine does not.
  • Salt: Salt's purpose in the brine is to denature the meat's protein, allowing cells to retain more moisture.
  • Sugar: While it doesn't impact the texture of the meat, it promotes browning.
  • Paprika: It adds heat and color to the rub, as well as a smoky, woodsy taste that complements applewood.
  • Sage: Dried sage is more accessible. It is super savory and herbaceous with an earthy, slightly peppery flavor and woody pine notes. Sage is a must for flavorful turkey.
  • Brown sugar: The molasses-fueled sweetness balances out the savory flavors and pairs well with the apple elements.

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

Preparing Smoked Turkey Breast

How to Smoke a Turkey Breast

  1. Prepare the brine: Mix half the water with sugar and salt in a large bowl or container. Add the remaining water, apple cider, and other brine ingredients. Heating half of the water helps dissolve both sugar and salt.
  2. Brine the turkey breast: Carefully transfer the turkey breast to the brine, cover the container, and refrigerate.
  3. Apply the rub: You can do this while preheating the smoker. Make sure to apply the rub under the skin for maximum flavor. The sugar and salt under the skin also promote a crisp exterior.
  4. Smoke: Transfer the seasoned turkey breast to the grates and smoke for about 3 hours. By the end of the cook, the turkey should be golden brown.
  5. Slice: Let the turkey breast rest to retain juiciness, then use a serrated knife to cut thin slices.

How Long to Brine Turkey?

The general rule for brining a turkey is 1 to 2 hours per pound. I recommend brining smaller turkeys or portions of a turkey closer at up to two hours per pound and larger turkeys (10 lbs +) closer to an hour per pound.

If you are using a pre-brined, store-bought turkey such as Butterball, Jennie-O or Perdue, you do not need to brine the turkey prior to smoking.

Best Smoked Turkey Breast Recipe

How Long to Smoke Turkey a Breast?

As general rule, at 275°F (135°C), smoked turkey breast will take 45 minutes per pound. I've seen some people say as low as 20 minutes per pound but that just hasn't been my experience.

The important thing is to ensure that you are cooking to temperature and not to time. Turkey smoking times cannot account for the many variables such as the accuracy of the smoker temperature, a consistent smoker temperature, exact size of the turkey, fat content, thawed or still partially frozen and many more variables.

What Temperature is Turkey Done?

The FDA recommends cooking turkey (bone-in or boneless) until it reaches an internal temperature of 165°F (73°C) at the thickest part of the meat. However, I do not recommend doing this unless your goal is dry turkey.

For a juicy, perfectly cooked turkey breast I recommend cooking to a turkey doneness temp of 157°F (69°C) at the thickest part of the breast. Carryover cooking while the turkey rests will also ensure that temperature keeps going up by as much as 5-10°F (3-6°C) after it is removed from the smoker. Reducing the final temperature of your turkey (as long as it remains within the food-safe range) by just a few degrees can make a significant difference in preserving the moisture within the turkey breast.

The best and most accurate way to verify turkey doneness temp is with an instant-read thermometer.

Variations, Substitutions, and Cooking Tips

Keep the net on - To maintain the turkey breast's oval or football shape, keep the net on while both the brining and smoking.

Choose the right brine container - Use a non-corrosive container such as a stainless steel stock pot, an enamel-coated pot, or a plastic bucket.

Change the brine - Add aromatics like bay leaves, fresh rosemary sprigs, garlic, orange peels, lemon peels, etc.

Double or reduce the brine - If using a larger or smaller turkey, use more or less brine to ensure the turkey is fully submerged while brining.

Use a bone-in turkey breast - Bone-in turkey requires more time to cook but you can also spatchcock the turkey, removing the backbone and flattening the bird, for more even and quicker cooking.

Experiment with different dry rubs - Consider using a store-bought rub to save time or use the provided rub recipe as a template and make your own.

Add rub under the skin - Gently lift the skin and apply some rub directly to the meat underneath for added flavor.

Monitor both temperatures - This includes the meat's internal temperature and the smoker temperature. Smoker thermometers can be inaccurate, monitor both the meat and smoker temp with a dual thermometer.

Turkey meat color & texture - The meat may appear pink and have a smoother texture compared to oven-baked turkey from the smoke. This is normal and safe to eat.

Sliced Smoked Turkey Breast

Where to Buy Boneless Turkey Breast

You can find boneless turkey breasts from many places, depending on your location and seasonality, with Thanksgiving and the holidays being the most widely available time. Many grocery stores, whether they are large retail chains or local markets, typically have boneless turkey breast available at the meat counter or in the meat section. Specialty butcher shops and meat markets are excellent choices as well, where you can often request specific cuts or sizes to suit your needs. Warehouse clubs such as Costco or Sam's Club are another option. For those who prefer organic or locally-sourced options, you may find boneless turkey breast from local farms or at farmers' markets.

Online stores and meat delivery services like Wild Fork, Omaha Steaks and Meat N' Bone, also have boneless turkey breast that can be delivered directly to your home. Online stores are ideal for year-round ordering or for locating difficult to find premium or unique flavor profiles, organic, or high-quality turkey breasts.

What to Serve with Smoked Boneless Turkey Breast

A few ideas include stuffing, smoked apples with butter and warm spices, smoked baked potatoes (I particularly like sweet potatoes), smoked vegetables, or slice the turkey breast very thin and use to make the best turkey sandwiches you'll ever have in your life. I'm also fond of smoked turkey with grilled (or smoked) asparagus finished with a bit of lemon juice or, even better, a Beurre Monté. The simple butter and water emulsion is magical. To prepare the sauce, bring 2 tablespoons of water to a simmer over medium heat, reduce the heat to medium-low, and whisk in unsalted butter.

Serving Smoked Boneless Turkey Breast

Storage and Freezer Tips

Store leftover smoked turkey in an airtight container and refrigerate. It will keep in the refrigerator for up to 4 days. Alternatively, you can freeze it for up to 3 months. Whichever storage method you choose, store the turkey within an hour. You never want to leave cooked poultry at room temperature for an extended time.

Smoked Turkey Breast

Smoked Turkey Breast

Yield: 6 Servings
Prep Time: 12 hours
Cook Time: 3 hours
Total Time: 15 hours

Smoked turkey breast is perfect for a weeknight dinner or a festive Thanksgiving feast. Nothing beats the taste of turkey infused with wood-fired flavor.

Ingredients

Brine

  • 2 cups water
  • ⅓ cup dark brown sugar
  • ¼ cup fine sea salt
  • 3 cups apple cider
  • 1 cup apple cider vinegar
  • ¼ cup soy sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon rubbed dried sage

Turkey

  • 1 (4-5 lb) boneless turkey breast, not previously brined with the skin on

Dry Rub

  • 1 teaspoon smoked paprika
  • 1 teaspoon dried sage
  • 1 teaspoon dark brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon mustard powder
  • ½ teaspoon cayenne pepper

Instructions

  1. Heat half the water, add the sugar and salt in a large container, then pour in the water. The hot water will dissolve both.
  2. Add the cool water to reduce the temperature of the brine. Follow with the apple cider, vinegar, soy sauce, paprika, and sage. Whisk until well combined.
  3. Pat the turkey breast dry, then fully submerge the turkey breast in the brine. Cover and refrigerate for 10-12 hours.
  4. Preheat your smoker to 275 degrees Fahrenheit. Use apple wood for this cook. It goes well with the apple cider and cider vinegar used in the brine.
  5. Combine the dry rub ingredients in a small bowl.
  6. Remove the turkey breast from the brine and thoroughly pat it dry with paper towels.
  7. Apply the dry rub all over the turkey breast, including underneath the skin.
  8. Transfer the turkey breast to the smoker, close the lid, and smoke for 3-3 ½ hours or until the internal temperature reaches 157-165 degrees Fahrenheit.
  9. Remove the turkey from the smoker, loosely cover with foil, and rest for 10 minutes before slicing. A serrated knife works well if you want thin slices.

Notes

I recommend cooking to a turkey doneness temp of 157°F (69°C) at the thickest part of the breast and allowing the carryover cooking to increase the temp and do the rest. The FDA recommends 165°F (73°C). See why in the article.

The majority of the 15 hour time required to make smoked turkey is spent resting in the brine and cooking in the smoker. Actual hands-on time is about 15-30 minutes.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 674Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 302mgSodium: 5897mgCarbohydrates: 27gFiber: 1gSugar: 23gProtein: 115g
© Monique McArthur
Cuisine: American / Category: Dinner
Smoked Turkey Breast

Try These Next!

Fried Deviled Eggs with Sausage

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You haven't had deviled eggs until you've tried deep FRIED deviled eggs! The texture of the fried whites is a perfect contrast to the creamy yolk filling. I also add some diced sausage for even more flavor!

Sausage Fried Deviled Eggs on a white plate

I've been a fan of deviled eggs ever since my mom made them for me when I was a little girl. They were all the rage in the 70's, and that meant my mom made them a lot in those days.

But even those can't compare to these southern Fried Deviled Eggs with sausage. (Sorry, Mom.)

If frying deviled eggs sounds strange to you, think of Scotch Eggs, which are hard-boiled eggs wrapped in sausage and coated with bread crumbs and then fried. Scotch eggs are very similar to this recipe and do share the same ingredients but the execution is much different. I love scotch eggs but I love these Deep Fried Deviled Eggs even more!

Southern Deep Fried Deviled Eggs on a white plate

Ingredient Notes

Sausage - I have used many types of sausage with this recipe including pork and chicken plus flavored sausages. For this particular Fried Deviled Eggs recipe in the pictures, I used a sundried tomato chicken sausage. I love the balance of flavors but I think any of your favorite flavors will work, even a simple Italian sausage, southern Cajun sausage or bratwurst! 6 oz of sausage is typically 2 large sausages or about 6 breakfast sausages.

Panko Breadcrumbs - Use unseasoned panko and if you don't have panko, you can make your own homemade panko by grating sandwich bread with the crust removed and then dry it in the oven.

Boiled Eggs - For an easy way to hard-boil your eggs, try making them in the Instant Pot. This is a great method that I use almost daily to make my morning soft-boiled eggs, too!

Sausage stuffed deep fried deviled eggs

How to Make Deep Fried Deviled Eggs

You'll basically make regular deviled eggs but keep the filling and whites in separate containers until you're ready to fry them. Then dredge the whites in flour, egg, and panko breadcrumbs before filling them with the sausage and piping on the yolk filling.

Just describing how to make them has my mouth watering!

Whenever I create a new recipe, I try to keep texture in mind. Deviled eggs are delicious, but there isn't a lot of texture contrast going on. Cooked whites are still pretty soft and the filling should always be creamy and light.

By adding panko breadcrumbs and gently frying the whites, the texture contrast becomes almost perfect. Crispy whites that pair perfectly with the creamy, soft yolk filling.

But that's not all!

I also add some cooked diced sausage to the whites after they're fried but before piping on the yolk filling. It's a hidden surprise of flavor with minimal effort. I used chicken sausage because it has a lot of flavor and it's not as fatty, but any sausage will work. It makes these Fried Deviled Eggs something extra-special delicious.

Fried Deviled Eggs in Advance

You can partially make these in advance, up to step 3 in the recipe, just before you'd fry them.

Easy deep fried deviled eggs

Tips and Variations

These go quickly and if you want to make these for a crowd, the recipe doubles easily.

You can also fry just half and serve the remaining eggs the traditional deviled way. Just don't skip the sausage - it's the best part!

There are a variety of protein or even a vegetarian substitutes you can use in place of the sausage. Seasoned ground pork or chicken would work well as would shrimp, crab, or chopped mushrooms. Have fun filling these fried deviled eggs with what you like best!

Fried Deviled Eggs on a white plate

Fried Deviled Eggs with Sausage

Yield: 12
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These crispy fried sausage deviled eggs are the perfect appetizer or snack! This recipe takes deviled eggs up a notch with fried eggs whites stuffed with sausage and a creamy yolk filling.

Ingredients

  • 2 teaspoon extra-virgin olive oil
  • 6 oz cooked sausage (see article for suggestions)
  • 1 dozen large hard-boiled eggs
  • ⅓ cup mayonnaise
  • ¼ cup sour cream
  • 1 teaspoon Dijon mustard
  • ½ teaspoon hot sauce
  • ½ teaspoon coarse salt

For frying:

  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 2 cups canola oil

Instructions

  1. Hard boil your eggs using your favorite method. (I use the Instant Pot: Add one cup of water then place the trivet on top. Place the eggs on the trivet. Manual, 5 minutes, NPR 5 minutes, then QPR. Run immediately under cold water and peel.)
  2. Heat olive oil in a large saute pan over medium-high heat. When the oil is shimmering, add the diced al fresco sausage. Cook until lightly browned.
  3. Slice the eggs in half lengthwise and remove the yolks. In a medium bowl, mix together the yolks, mayo, sour cream, mustard, hot sauce and salt until very smooth. Use a fork to vigorously break up the yolks if necessary.
  4. Dredge the egg whites in flour, then the egg (allow excess to drip off), then breadcrumbs. Fill a large skillet with enough canola oil to reach about halfway or so up the sides of the egg whites and heat oil. Fry the egg whites on both sides until golden brown, taking care not to overcrowd the pan. Drain on paper towels.
  5. Fill each fried white with a few pieces of sausage, then top with yolk mixture. (I like to use a piping bag, it makes them so pretty).
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 602Total Fat: 54gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 44gCholesterol: 232mgSodium: 471mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 12g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Appetizers
Fried Deviled Eggs with Sausage

Smoked Fried Chicken

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Smoked fried chicken combines two of the best cooking methods, yielding phenomenal results. Crispy, juicy, smoke-infused fried chicken? Yes, please!

Smoked fried chicken is the most delectable chicken you will ever savor. For those unfamiliar, smoked fried chicken comprises chicken first smoked in a smoker or on a grill and then deep-fried to crispy, golden-brown perfection. The process is a bit more extensive, but consider it a labor of love or simply a gift to yourself because after you taste it, you won't be able to get enough. My version starts with an onion marinade, then I go in with seasonings and smoke the chicken (you can do this in a smoker, charcoal grill, or gas grill). The chicken then heads into a seasoned batter (which promotes more crunch), is dredged, and fried.

Smoked Fried Chicken

Why You'll Love Smoked Fried Chicken

Juicy beyond belief - Chicken thighs are already incredibly juicy, but combine that with low and slow smoking, and they are simply succulent. The best part is that all the juices are encapsulated in this crispy exterior, making every bite a real treat.

Incredible flavor - Smoked fried chicken has layers upon layers of flavor. Chicken thighs are naturally flavorful. On top of that, there's the marinade, dry seasonings, wood smoke, batter, plus the seasoned dredge.

Exceptionally tender - This results from the fat in chicken thighs and the recipe's low and slow smoking stage.

Crunch that won't quit - You'll discover that smoked fried chicken maintains its crispiness due to the use of batter and dredge. Even better, the exterior offers a delicate, airy crispiness that delivers a sequence of satisfying crunches.

Smoked Fried Chicken Ingredients Notes

  • Chicken thighs: Chicken thighs are one of the most delicious cuts. They have a good amount of fat; as you know, fat equals flavor. The fat also serves as a buffer, so they'll remain tender and juicy even if you overcook them. However, chicken breasts, drumsticks, and wings will work for this smoked fried chicken recipe.
  • Onion: As mentioned, this recipe uses an onion marinade. Yes, fried chicken is usually soaked in buttermilk, which tenderizes and adds flavor, but so does onion. Some are unaware that onions are effective tenderizers because they contain proteolytic enzymes which break down proteins. This means that each thigh is infused with a delicious oniony flavor in addition to tender chicken.
  • Flour: All-purpose flour has the perfect protein content for fried chicken. Whatever you do, don't try to substitute it with bread flour. The higher protein content will result in a hard, dense exterior.
  • Parmesan cheese: This is one of my secret ingredients. It gives fried chicken a delicious savory flavor, helps retain crispness, and much more. Use the canned stuff instead of freshly grated.
  • Granulated sugar: Sugar balances the otherwise savory flavors going on. A small amount has quite an impact.
  • Baking powder: This is another smoked fried chicken secret ingredient that promotes crispness. It works by drawing moisture to the surface where it can evaporate. Furthermore, baking powder assists in the formation of those crunchy morsels on the surface of fried chicken that enhance every bite.
  • Fruit wood: A bold smoking wood is never a good choice for chicken, let alone smoked fried chicken, since the wood can easily overwhelm and be the only flavor you taste. Instead, choose a light, fruity wood like apple or cherry.

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

How to Make Smoked Fried Chicken

  1. Marinate: To prepare the marinade, blend onion, oil, garlic, and water, then transfer to a bowl with the chicken, toss to coat, and refrigerate for a few hours.
  2. Season: Sprinkle both sides of each thigh with dry seasonings while you prepare your smoker or grill.
  3. Smoke: Smoke the chicken until the internal temperature reaches about 140 degrees, which will take about 45 minutes.
  4. Batter: After the smoking stage, the chicken is lightly coated in a batter made from the flour mixture and cold water.
  5. Coat: Thoroughly coat the chicken in the seasoned flour. The wet batter will help the flour mixture stick.
  6. Fry: Fry in 350-degree oil until the chicken is golden brown with an internal temperature of 165 degrees Fahrenheit.
The Best Smoked Fried Chicken

Variations, Substitutions, and Cooking Tips

Make it dairy-free - With this recipe, doing so is pretty easy. No buttermilk is involved, so skip the parmesan cheese in the flour mixture. The smoked fried chicken will still taste delicious.

Go gluten-free - You can use gluten-free all-purpose flour for fried chicken.

Remove residual crispy bits between batches - Use a spider strainer to remove any fried bits from the oil between batches. If they stay in the oil for the subsequent batches, they can burn and impart a bitter taste.

Always fry at 350 degrees Fahrenheit - Bring the oil to temperature between batches to avoid oily fried chicken.

Extra-thick crust - Double dredge the chicken in the wet and dry batter for an extra thick crust.

Keep it crispy - Place the batches of chicken in the oven at 250 degrees Fahrenheit to prevent from getting soggy.

Reheating Fried Chicken - Here are some tried and true methods to perfectly reheated fried chicken.

Smoked Fried Chicken

Smoked Fried Chicken

Yield: 4 Servings
Prep Time: 4 hours 10 minutes
Cook Time: 50 minutes
Total Time: 5 hours

Smoked fried chicken combines two of the best cooking methods, yielding phenomenal results. Crispy, juicy, smoke-infused fried chicken? Yes, please!

Ingredients

Marinade

  • ½ medium onion
  • 2 tablespoons neutral oil
  • 2 garlic cloves
  • 2 tablespoons water
  • 8 chicken thighs

Seasonings

  • 2 teaspoons coarse sea salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika

Flour Mixture & Batter

  • 2 ½ cups all-purpose flour
  • 3 tablespoons canned parmesan cheese
  • 2 teaspoons fine sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons granulated sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons baking powder
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • Cold milk or water, as needed
  • vegetable or neutral oil for deep frying

Instructions

    1. Blend the onion, oil, garlic, and water until smooth, then pour it into a glass bowl.
    2. Add the chicken to the marinade, ensuring each thigh is well coated. Cover the bowl and refrigerate for at least 4 hours, but overnight is best. Do not exceed 24 hours.
    3. Preheat a grill to 250 degrees Fahrenheit using a light, fruity wood like apple or cherry. If you don’t have a smoker, set up a charcoal grill for smoking. To do that, create a two-zone fire and arrange wood chips on top of the lit coals. For gas grills, adjust the burners for a two-zone setup, then add wood to the designated smoker box or create a DIY foil pouch. Also, use a water pan if using a charcoal or gas grill.
    4. Wipe excess marinade and any solid bits from the chicken thighs, season both sides, and smoke for 45 minutes.
    5. Remove the chicken from the grates and let it rest on a cooling rack until cool enough to handle.
    6. Meanwhile, whisk the dredge ingredients together in a bowl, except for the milk.
    7. Add ¼ of the mixture to a separate bowl, then slowly pour in enough milk or water as you whisk until the mixture is smooth yet relatively runny.
    8. Heat an inch of oil in a cast iron skillet or deep frying pan on the stovetop, bringing it to 350 degrees Fahrenheit.
    9. Dip the thighs in the wet mixture, then dredge them in the dry mix.
    10. Fry for 3-5 minutes or until golden, crispy, and the internal temperature reaches 165 degrees Fahrenheit. Do not fry more than 4 pieces at a time.
    11. Transfer to a wire rack to drain excess oil and serve.

Notes

Note that the majority of prep time is the chicken resting in the marinade!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 980Total Fat: 46gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 341mgSodium: 2923mgCarbohydrates: 70gFiber: 3gSugar: 6gProtein: 73g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Main Dish
Smoked Fried Chicken

Try These Next!

Chocolate Banana Brownies

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These chocolate banana brownies are moist, chewy, fudgy, and slightly cakey. The bananas keep the brownies moist and gives them a fudgy texture that's to die for!

a plate of chocolate banana brownies topped with maldon salt

Why You'll Love Chocolate Banana Brownies

  • Easy to bake: Brownies are by far one of the easiest desserts to bake. There's no need for the creaming of butter and sugar, which means you don't have to whip out your electric mixer. Just hand mix, pop them into the oven, bake, and cool. It doesn't get much easier than that.
  • Simple, everyday ingredients: Flour, butter, sugar, cocoa powder, and bananas; you probably have all the ingredients for chocolate banana brownies in your kitchen right now.
  • Lots of chocolate: I took the chocolate factor a step further by adding chopped dark chocolate instead of solely using cocoa powder. Unlike chips, they fully melt in the batter as it bakes, creating pockets of melty chocolate goodness.
  • A use for overripe bananas: When you have overripe bananas that are 1-2 days away from ending up in the trash, mash them up and use them in these brownies instead.
  • They taste great cold: Have you ever eaten a cold brownie? They firm up in the fridge and develop a denser texture that's somewhere between chilled fudge and truffles, with some cake-like crumbs thrown in. It's such a satisfying treat!
  • They're topped with salt: If you love a salty-sweet combination, this small extra step will give you your new favorite brownie!

These chocolate banana brownies are incredible with a scoop of ice cream and a hot cup of coffee. We love to add them to our Christmas cookie tray (we make them bite-sized) along with no-bake treats like M&M pretzel hugs and some peppermint bark. All three make wonderful gifts, too!

Ingredients

  • Flour: Specifically all-purpose, it helps bind the ingredients and contributes to the structure and texture of the brownies.
  • Banana: Ripe bananas are important since riper bananas are sweeter and more flavorful. As the fruits ripen, their starches convert to sugar.
  • Butter: Unsalted butter adds richness to the banana brownies with chocolate and creates that satisfying gooey quality.
  • Salt: A little salt is added to the banana brownie batter to enhance and balance the flavors. I also recommend finishing these brownies with flaked sea salt. The crisp flakes are a nice balance to the chocolaty sweetness.
  • Cocoa powder: I used Dutch-processed in this recipe; however, natural cocoa is fine as well. The deep, dark color of Dutch-processed cocoa powder and mellower flavor work well here because the chocolate flavor doesn't overpower the banana. Here's a list of five recommended brands.
  • Dark chocolate: Use a high-quality baking bar instead of chips or morsels.

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

a closeup of chocolate banana brownies topped with maldon salt

Instructions

  1. Mix the dry: Sift the dry ingredients into a mixing bowl or whisk to break up any lumps.
  2. Whisk the wet: This includes the butter, sugars, egg, and vanilla. Once well combined, mix in the mashed banana.
  3. Bring them both together: Add the dry ingredients to the wet as you fold until you have a uniform batter. Be careful not to overmix at this point, as overmixing can cause too much air in the batter, leading to a change in texture.
  4. Bake: Pop them into a 350-degree oven and bake until they are set on top and a tester inserted in the center comes out with fudgy crumbs. If the tester comes out clean, the brownies are overbaked.
  5. Cool and slice: Cooling is crucial for nice, clean slices.

Variations, Substitutions, and Cooking Tips

  • Go gluten-free: This is as easy as replacing the flour with gluten-free all-purpose flour. More often than not, the replacement ratio is 1:1.
  • Add nuts: Why not double the crunchy, crisp texture with slivered almonds? Almonds, plus flaked salt on top, would be super satisfying!
  • Use another cocoa powder: As mentioned, natural cocoa will work just fine in this recipe. Just keep in mind that it doesn't offer as deep a color and has a more complex flavor, so the banana may be less apparent.
  • Butter the baking dish: A light coating of butter helps the parchment stick to the pan, resulting in brownies with a nice, neat border.
  • Watch them closely when baking: This is to avoid overbaking. You don't want brownies that look dry with a lot of cracks on the surface, as both are signs that they are overbaked.

Storage and Freezer Tips

Cool the banana brownies to room temperature and individually wrap them in plastic or stack them in an airtight container with a sheet of parchment paper in between each one to prevent them from sticking to each other. Once done, place the lid on the container and store the brownies at room temperature for 1-2 days or up to 4 days in the refrigerator.

To keep banana brownies even longer, individually wrap them, place them in a freezer bag, and freeze them for a maximum of 3 months.

Related

Looking for more chocolate desserts? Try these:

a plate of chocolate banana brownies topped with maldon salt

Chocolate Banana Brownies

Yield: 9 Brownies
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These chocolate banana brownies are moist and fudgy, slightly cakey, and absolutely delicious!

Ingredients

  • ½ cup all-purpose flour
  • ½ cup Dutch-processed cocoa powder
  • ¼ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ½ cup mashed ripe banana
  • 4 ounces premium dark chocolate, roughly chopped
  • Maldon flaked sea salt (optional but recommended)

Instructions

    1. Preheat the oven to 350 degrees Fahrenheit and line an 8x8 inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
    2. Sift (or whisk) the flour, cocoa powder, baking powder, and salt in a bowl.
    3. In a separate mixing bowl, whisk together the melted butter and both types of sugar.
    4. Add the egg and vanilla, then continue to whisk until well combined.
    5. Whisk in the mashed banana.
    6. Switch to a rubber spatula or a large spoon, then gradually add the dry ingredients to the wet as you fold everything together. Stop once you have a soft, chocolatey batter with no streaks. Do not overmix.
    7. Fold in the chopped dark chocolate.
    8. Transfer the batter to the prepared pan and bake for 30-35 minutes, or until a tester inserted in the center comes out with fudgy crumbs.
    9. Remove the brownies from the oven and immediately sprinkle with flaked sea salt, if using. Then, cool for 10 minutes before lifting them out of the pan and transferring them to a wire rack to cool completely. Slice and serve.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 304Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 152mgCarbohydrates: 39gFiber: 2gSugar: 28gProtein: 3g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Desserts
Chocolate Banana Brownies

Lizano Salsa Copycat Recipe

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Have you ever tried Lizano salsa? If not, you're in for a treat! Instead of searching the web for a bottle, give this Lizano salsa copycat recipe a try.

Lizano salsa is a popular Costa Rican condiment packed with savory, sweet, smoky, and spicy flavors. Similar to vegemite in Australia, you'll find this condiment at almost every restaurant, souvenir shop and market throughout Costa Rica.

Salsa Lizano is vegetable and water-based sauce that distinguishes itself from typical Latin American salsas. It has a smooth texture with a distinctive brown color and flavor that makes it incredibly addictive. It's unique taste is a combination of slightly sweet, slightly hot with a subtle tanginess which makes it ideal for seasoning and complementing a variety of dishes.

After trying it for the first time, ideas for how to use it (and include it in recipes) began to swirl in my mind. Despite its distinct and complex taste, this salsa is remarkably versatile. It took some time, but this copycat version is pretty spot on. The flavors are there, as is the aroma, and best of all, it's easy to make.

Lizano Salsa Copycat

Why You'll Love This Lizano Salsa Copycat

Minimal cooking required - The only ingredient that needs any cooking (in a sense) is the guajillo chiles; they just need to be rehydrated. Other than that, all you need to do is blend everything to make this Lizano salsa copycat.

Super fresh flavor - This Lizano salsa copycat is made with fresh ingredients, so the freshness is expected, but wow, that flavor is addictive. It really leaves you wanting more.

Inexpensive ingredients - Nothing special is required.

Easy to edit to your taste - Adjustments are straightforward with blended sauces. Just taste and edit as needed to achieve the desired flavor profile.

Lizano Salsa Ingredients Notes

For this Lizano salsa copycat, you'll need:

  • Guajillo chiles: They come dried in medium to large bags. Guajillos are relatively large, so this recipe only calls for two. These chiles are sweet, fruity, tangy, and smoky with a mild, pleasant heat.
  • Carrot: This Lizano salsa copycat calls for one large carrot. Choose one with a deep, vibrant color, and look at the leaves to determine freshness, as they are great indicators. Bright, healthy green tops are a go, while sad, wilted ones are a no.
  • Onion: The sauce recipe calls for a yellow onion since they are the most widely sold onions; however, white will work as well.
  • Garlic: Remember, the fresher the garlic, the stronger the garlic flavor. Look for plump, firm cloves covered by white (or even purple-tinted) husks. Since they're raw, the cloves add their pungent taste and aroma to the salsa.
  • Water: It helps bring the ingredients together to create a pourable sauce. Instead of diluting the flavors, water is used to rehydrate the chiles, which makes a flavorful liquid to use in the sauce.
  • Mango: A ripe mango contributes to the salsa's fruity sweetness and adds body.
  • Molasses: The thick syrup is a color contributor and adds much more than sweetness. Molasses's bitter, smoky, and savory notes lend themselves well here.
  • Cumin: The spice is a key contributor to Lizano salsa's signature taste.
  • Mustard powder: Works with the acidic ingredients to add a zippy tang to the sauce.
  • Vegetable bouillon: Lizano salsa is vegan, so to impart that discernible veggie flavor, granulated bouillon is the way. It's a deliciously savory flavor enhancer.

For comparison, here the Salsa Lizano ingredients as listed on the each bottle:

Lizano Salsa Ingredients: Water, Sugar, Iodized salt, Mixed vegetable paste, Sweetener (Molasses), Spices, Modified corn starch, Acidulant (Acetic acid), Ground hot chili, Hydrolyzed vegetable protein, Preservative (Sodium benzoate)

Lizano Salsa does not contain artificial flavors or dyes.

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

Lizano Salsa Ingredients

How to Make This Lizano Salsa Copycat

This Lizano salsa copycat takes mere minutes to prepare. Rehydrating the chiles requires the most time, and most of that time is inactive. To make the salsa:

  1. Rehydrate the chiles: Lightly toast them first to activate the flavor. Then, cover them with water, bring the water to a boil, and leave them to rehydrate.
  2. Chop and blend: Chop up the mango, add all the ingredients to a blender or food processor (except the salt), and process until smooth. I suggest using a high-powered blender since it makes quick work of breaking down a raw carrot.
  3. Salt: Once all the ingredients are pureed, taste and add salt as needed. It is important to do this at the end since the sodium content in granulated bouillon varies from brand to brand.

Variations, Substitutions, and Cooking Tips

Replace the mango with another fruit - The sauce needs a tropical fruit; mango works best, but pineapple or papaya will work, too. Since the average mango yields 1 cup of fruit, you can replace it with a cup of one of the other fruits mentioned.

Replace any sugar with dark brown if you do not have molasses - Brown sugar contains molasses, so you'll still get some of that complexity and color. Dark brown is best!

Use vegetable broth instead of bouillon - If you have broth on hand instead of granulated bouillon, skip the bouillon and use broth to rehydrate the guajillo chiles. This way, you still get that additional layer of vegetal flavor. For this swap, you'll notice that the savory factor is more muted; therefore, you may need to add more salt.

This Recipe Is NutriBullet Friendly - If you have the large NutriBullet with the blender cup attachment, like the NutriBullet Rx, you can chop the carrots and onions into small chunks and it works just as well as a regular blender.

Storage and Freezer Tips

The sauce is best stored in an airtight container, preferably glass, and refrigerated. This Lizano salsa copycat will stay fresh for up to a week. Freezing is not recommended.

How To Serve Lizano Salsa

How To Use Lizano Salsa

With our Lizano Salsa, we use the Costa Rican condiment to make Costa Rica's National dish, Gallo Pinto. Traditional Gallo Pinto is a rice and beans recipe made with Lizano Salsa, fresh cilantro, red bell peppers, onions, and garlic. Other popular Costa Rican dishes that use Lizano sauce include arroz con pollo (chicken and rice), arroz con camarones (shrimp and rice), frijoles rojos con Salsa Lizano (beans), and Frijol molido (black bean dip). It's so easy to make, and it is typically served for breakfast with a side of eggs -- you can also add sour cream, cheese, or avocado, and if you'd like you can wrap it all up in a warm corn or flour tortilla. Here are a few other ways to use Lizano sauce:

  • Use it like normal salsa for dipping tortilla chips
  • Add to other recipes like tamales, enchiladas, tacos, soups, empanadas, etc.
  • Stir it into your vegetables or meat while sautéing
  • Add on top of eggs, rice, beans and fish.
  • Add it to other dips like cheese sauces and guacamole
  • Add a dash to your Bloody Mary
  • Use a a mix-in for dips such as cream cheese or sour cream
  • Use as a meat marinade for chicken or steak
  • Snack on fried Plaintains (tostones) with Lizano sauce
Lizano Salsa Copycat

Lizano Salsa Copycat

Yield: 2.25 Cups
Prep Time: 15 minutes
Total Time: 15 minutes

Have you ever tried Lizano salsa? If not, you’re in for a treat! Instead of searching the web for a bottle, give this Lizano salsa copycat recipe a try.

Ingredients

  • 2 guajillo chiles, stems and seeds removed
  • 1 ½ cups hot water
  • 1 ripe mango
  • ½ yellow onion, chopped
  • 2 garlic cloves, peeled
  • 1 large carrot, peeled and chopped
  • 3 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon white vinegar
  • 1 tablespoon molasses
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated vegetable bouillon
  • ½ teaspoon mustard powder
  • 1-2 teaspoons fine sea salt

Instructions

  1. Heat a pan over medium heat.
  2. Add the chiles to the pan once it’s hot—toast for 20 seconds per side or until toasty and fragrant.
  3. Pour in the water and bring it to a boil.
  4. Remove from the heat and let it sit for 10-12 minutes.
  5. Meanwhile, peel and chop the mango. Transfer the edible portions to a blender or food processor.
  6. Remove the chili peppers from the water and place them into the blender along with 1 cup of the soaking liquid.
  7. Add the remaining ingredients to the blender or food processor, except the salt. Process until smooth.
  8. Taste and add salt as needed.
  9. Depending on the efficiency of your blender or food processor, you can serve the salsa as is or strain it to remove solids before serving.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 598mgCarbohydrates: 16gFiber: 1gSugar: 14gProtein: 1g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: Costa Rican / Category: Sauces
Lizano Salsa Copycat Recipe

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48 Incredible Japanese Desserts

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Japanese desserts (Wagashi) don't always get enough attention in my dessert world. I've been slowly changing that and have been making them far more often. Most Japanese sweets aren't as sugary as what we typically serve here in the US, although many of the Japanese desserts in this list have been tailored to our palates.

You'll find everything here from traditional Japanese desserts to Japanese pastries to Japanese pancakes! Most of Japanese dessert recipes are incredibly simple to make and will make the perfect ending to any Japanese meal.

Japanese Desserts: Tradition, Fusion and more.

Japanese Dessert Recipes

1. Japanese Coffee Jelly

Let's start this list with a bang and go with my favorite from the entire list! Coffee Jelly might seem strange if you've never heard of it but hear me out.

Sweetened coffee is turned into "jelly" that's the consistency of Jell-O. It is, essentially, coffee Jell-O that's served with cream, milk, or even whipped cream. It's a sophisticated dessert that's also one heckuva lot of fun to eat.

2. Mochi Ice Cream

My oldest begs me to buy Mochi Ice Cream (strawberry is her favorite). They sell it everywhere now - even at Costco! I'd had Mochi many times before but never with ice cream; it takes it to a whole new level!

Mochi is a sweetened sticky rice dough. Wrapping it around ice cream is the perfect way to serve it and is much simpler than you might think!

3. Strawberry Cream Japanese Cake Roll

This Japanese dessert is light and airy with a whipped cream filling that's stabilized with a bit of gelatin. It's much easier to make than the final result makes it looks. With step-by-step photos and clear instructions, this is definitely one to try.

4. Hakkaido Chiffon Cupcakes

Who wants a "cottony meringue cupcake filled with delicious custard"? 🙋‍♀️

Light and airy, these little Japanese sweets aren't overly sweet and they don't need frosting, only a dusting of powdered sugar. They're also a dessert that tastes even better the next day, so they're perfect if you're looking for something to make ahead of time.

5. Mitarashi Dango

Mitarashi Dango is a traditional Japanese rice dumpling that's covered in a sweetened soy glaze. The dumplings are skewered on a bamboo stick, traditionally five to a skewer.

The chewy dumplings brushed with the sweet glaze are irresistible and the perfect ending to a meal or for a snack with a cup of hot green tea.

6. Purin (Japanese Caramel Custard Pudding)

"Purin" means "pudding" in Japanese. This version has two layers: a soft, smooth and creamy custard with a sweet caramel-like syrup with a slight hint of bitterness. It can be made up to 3 days ahead making it perfect to serve at your next dinner party.

7. Cream Pan (Japanese Custard-Filled Cream Buns)

This delicious sweet bread melts in your mouth. The fact that it's filled with custard is just a bonus! This Japanese dessert recipe takes more time and care than most of the others on the list, but it's well worth the extra effort.

8. Matcha Magic Cake

If the last Japanese dessert recipe was extra effort, this one is just the opposite. It's called "magic" cake for good reason: a very thin, pourable batter becomes a custard-like "cake" that's sliceable and oh-so-delicious! Give it a dusting of powdered sugar and enjoy the wonderful texture of this truly magical cake.

9. Melon Pan

Melon Pan is a classic Japanese sweet bread that's covered in a thin layer of crisp cookie-style crust. A grid pattern is etched into the top for a gorgeous, tasty, traditional Japanese dessert that everyone will love!

10. Japanese Cheesecake

If you're looking for a Japanese dessert to serve that doesn't stray too far from what you might be used to, give this Japanese cheesecake a try. It's much fluffier and softer than traditional cheesecake with an incredibly light texture.

There are a few more steps involved when making this version but with clear instructions as well as troubleshooting tips, it should be a breeze!

11. Matcha White Chocolate Swiss Roll

How gorgeous is this simple roll cake?? If you love the flavor of Matcha then you'll absolutely love the flavors of this beautiful dessert. With a white chocolate cream center and a tender, moist sponge cake to wrap it in, this is one Japanese dessert you'll be proud to serve and glad to be eat!

12. Dorayaki (Japanese Red Bean Pancake)

Sweet, fluffy pancakes are "stuffed" with a sweet red bean filling to make a delightful, traditional Japanese dessert. It's very popular in Japan and is beloved by kids and adults alike. It's perfectly served with green tea for a wonderful ending to a meal.

13. Fluffy and Soft Japanese Chocolate Cake Roll

Yet another cake roll but this time it's all about chocolate. A soft and fluffy chiffon cake is filled with a light chocolate whipped cream - what's not to love?

14. Matcha Cream Puffs

It's a beautiful thing when two cuisines merge to create an entirely new dessert flavor. These pretty little puffs are best served the same day they're made, but don't worry, they won't last longer than that anyway!

15. Japanese Pancakes

These extra thick, fluffy pancakes might not technically be a dessert, but we'd be remiss not to include them, especially since they could easily be dessert-worthy with a bit of chocolate sauce and fresh berries. You'll need a mold or you can easily make your own (instructions are included).

16. Japanese Milk Pudding

With just four ingredients, this silky, creamy pudding tastes similar to ice cream! You can find this easy pudding in stores throughout Japan but it's also very easy to make at home. Garnish with some edible flowers for a beautiful Japanese dessert.

17. Matcha Mochi Cake

Sweet chewy sticky butter mochi cake with earthy nutty matcha notes and a crisp toasted coconut topping holding bits of flaky salt.

18. Homemade Pocky Sticks

You've probably seen pocky sticks at the store and may have even picked some up. They're very popular with my kids who beg me to buy them. They come in a variety of flavors but making them at home means you can make them just how you like them plus add nuts, sprinkles, or whatever your heart desires!

19. Mochi Donuts

These mochi donuts are the ultimate cultural fusion dish. They have a chewy mochi center that's paired with a crunchy, golden brown exterior. Then it's rolled in granulated sugar for the perfect dessert for any occasion.

20. Japanese Strawberry Shortcake

My mom's strawberry shortcake will forever be my favorite (she makes the biscuits with Bisquick and they're SO good, plus quick and easy) BUT this Japanese version is a close second. It has a soft, pillowy cake that's the perfect complement to the strawberries and whipped cream filling.

21. Matcha Tiramisu

This Japanese dessert on the list is a mix of Italian and Japanese flavors to create the ultimate delicious ending to your Japanese meal. This one is definitely a make-ahead dessert as it needs to be chilled for at least two hours and preferably overnight. Check out the step-by-step photo instructions to see how easy this incredible dessert really is.

22. Green Tea Ice Cream

This popular Japanese ice cream flavor has a vibrant green color and a unique, slightly bitter, and sweet taste. It is easy to make with just a few simple ingredients including matcha powder, cream, milk, sugar, and egg yolks.

23. Anmitsu

This is a traditional Japanese cold dessert is made with agar jelly, sweet red bean paste, fruit slices, and sweet syrup, often served with a scoop of ice cream. Agar jelly has no flavor or taste but many find the jelly texture enjoyable.

24. Taiyaki (Japanese Fish Shaped Waffle)

Taiyaki are fish-shaped cakes filled with sweet red bean paste, matcha, fruit jams, custard, or other sweet fillings. They are enjoyed during various celebrations and festivals throughout the year and are also a popular street food in Japan.

25. Castella Cake (Kasutera)

Originating from Portugal and adopted by Japan, these sponge cakes are made with flour, eggs, sugar, and starch syrup. These popular tea-time sponge cakes have a soft, moist texture and a slightly sweet taste.

26. Kakigōri (Japanese Shaved Ice)

Kakigori is a Japanese shaved ice dessert topped with flavored syrups such as strawberry, lemon, melon, and simple syrup. They are often accompanied by sweetened condensed milk, fruit, or red bean paste and are very popular during the hot and humid summer seasons in Japan.

27. Purin (Japanese Custard Pudding)

Purin, is similar to flan or crème caramel, a caramel-flavored custard pudding with a smooth and silky texture. This popular treat can be found in almost any Japanese market or convenience stores.

28. Yuzu Sorbet

Yuzu sorbet is a refreshing frozen dessert made from yuzu, a Japanese citrus fruit that originally came from China. Yuzu tastes like a mix of lemon, mandarin orange, and grapefruit and has a tangy and citrusy flavor. As yuzu's popularity has grown worldwide popular dishes like yuzu sorbet and yuzu sauces have gained prominence.

More Japanese Desserts

These Japanese desserts range from the traditional and popular to desserts that are served up during Japanese holidays and events such as Oshogatsu (Japanese New Year), Hinamatsuri (Doll's Day) or cherry blossom season.

  1. Amezaiku: Amezaiku is a traditional Japanese candy art made by crafting multi-colored taffy to sculpt into intricate animal, flower or character shapes.
  2. Anpan: Anpan is traditional Japanese pastry and consists of a sweet bun filled with red bean paste, typically made from azuki beans. Other fillings include white beans, green beans, sesame and chestnuts.
  3. Ohagi (Botamochi): These sweet rice balls, known as Botamochi in spring and Ohagi in autumn, are made glutinous rice, sugar, and red bean paste, and coated with soybean flour.
  4. Chinsuko: Also known as Okinawan Shortbread Cookies, this is a traditional Okinawan cookie made from a blend of flour, sugar, and lard, resulting in a crumbly, sweet biscuit.
  5. Hakuto Jelly: Hakuto jelly is made from white peaches "Shimizuhakuto" and is very popular during the summer season in Japan.
  6. Hanami Dango: These three skewered balls of mochi come in three colors, pink, white, and green and are often enjoyed during Hanami to celebrate cherry blossom season.
  7. Hina Arare: These colorful, bite-sized rice crackers are often eaten during Hinamatsuri, or Doll's Day, on March 3rd. Eating "Hina-arare" symbolizes a prayer for the health and growth of young girls.
  8. Imagawayaki aka ōban'yaki: Imagawayaki, which takes on many names depending on the region, is a popular Japanese snack or dessert pancake that is crispy on the outside and filled with red bean paste, custard, or chocolate on the inside.
  9. Kagami Mochi (mirror rice cake): This is a traditional Japanese New Year's decoration made from stacked with two round mochi rice cakes, with the smaller round mochi sitting atop the larger one. The term "kagami" means mirror and the round mochi shapes symbolize a mirror and represent good luck and prosperity in the New Year.
  10. Kuri Kinton (Candied Chestnuts and Sweet Potatoes): Japanese sweet potato is mashed with chestnuts resulting in an appearance which resembles gold nuggets or coins. This dish is often served during Oseibo (end-of-year gift-giving) and Oshogatsu (Japanese New Year) representing good luck, fortune and prosperous business.
  11. Kuromame (Sweet Black Soybeans): A traditional Japanese sweet made by simmering black soybeans in a sweet and slightly savory syrup until tender. This treat is an important part of the symbolic Osechi Ryori meal of traditional Japanese New Year foods.
  12. Miso: Miso paste is more of a secret ingredient in desserts, enhancing flavors of many desserts. Miso paste is popular in cookies, brownies, chocolate cakes, caramel sauces and desserts and much more.
  13. Mochi: Mochi is a traditional Japanese rice cake made from glutinous rice and can be served in its solid form or as an ingredient in many Japanese dishes. Mochi plays an important role during many Japanese celebrations including New Year, Cherry Blossom season, Children's Day, and Girls' Day.
  14. Momiji Manjū: This famous Japanese confection from Hiroshima, is a sweet cake made with mochi and rice flour and filled with sweet red bean paste or other fillings and shaped like a maple leaf.
  15. Namagashi (Raw Sweets): These traditional Japanese sweets are artistic soft candies made from azuki (sweet red bean paste), jellies, fruits, or nuts as fillings. They are typically served during the Japanese tea ceremony but are also enjoyed throughout the year.
  16. Raindrop Cake (Mizu Shingen Mochi): As the name suggests, this unique and translucent jelly-like treat looks just like a single raindrop on a plate. It is made with agar and mineral water and served with kinako, roasted soybean powder, and kuromitsu, black sugar syrup.
  17. Sakura Mochi: This sweet pink mochi is typically enjoyed during Girls' Day or cherry blossom viewing parties in the spring. It consists of sweetened red bean paste, covered with a layer of soft, pink mochi and wrapped in a salt, pickled cherry blossom leaf.
  18. Sata Andagi: Originating from Okinawa, Sata Andagi is a deep-fried doughnut and made with flour, sugar, eggs, and baking powder. Similar to doughnuts, Sata Andagi comes in many flavors and the texture is crisp, dense and cakey.
  19. Tokyo Banana: Tokyo Banana is a popular souvenir, banana-shaped sponge cake filled with banana custard cream inside. In addition to the banana shape, these fun pastries come with a variety of designs including flowers, sea otters, pandas, giraffes, Hello Kitty and Pokemon.
  20. Yomogi Dango (Mugwort Dango): A type of sweet dumpling made from shiratamako (rice flour) and Japanese mugwort or Yomogi leaves as it is known in Japan. They are often enjoyed during the Japanese holiday of Shōbu no Sekku, celebrated on May 5th.

Do you have any favorite Japanese desserts we missed? Share them in the comments below so we can consider adding them to the list. You might also be interested in this list of easy desserts, these blueberry desserts using either fresh or frozen berries, or this list of Mexican desserts.

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.

Homemade Mayo (takes just 2 minutes!)

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Once you try this recipe for 2-minute Homemade Mayo you'll never buy it at the store again! Takes just a few ingredients and has a wonderful fresh flavor.

Why You'll Love This Homemade Mayo Recipe

Homemade Mayo vs. Store-Bought Mayo: If you have never tasted the difference between store-bought and diy mayo, you have really been missing out. This recipe has no artificial preservatives and is made with natural ingredients like egg yolks, oil, mustard, and lemon juice. You'll taste the freshness and the texture and the consistency is creamier and smoother.

Mayo Haters will Become Mayo Lovers: I've known quite a many mayonnaise hater in my time. People seem to either love it or hate it, and the ones who hate it seem to be firmly in the ketchup camp. Meh, ketchup is all right, I'll add some to my burger or fries every blue moon. But I would much rather go the mayonnaise route. Especially when it is mayonnaise made at home.

Easy to Make: Not only does it taste so much better - creamier with a fresh but subtle lemon flavor - it takes just two minutes to make! I've been making it for years (disclaimer: I do still keep some Hellman's around just in case I'm out of eggs or oil) but only recently started using the stick blender method that this recipes uses.

Elevates Meals: If you're taking the time to make a superior sandwich, macaroni, egg or potato salad, then why not take the extra two minutes and make superior homemade mayonnaise, too?

Flavor: Its mellow, lemony flavor can transform a sandwich or any meal without much effort at all. And that is sexy.

Jar of fresh homemade DIY mayo

Mayonnaise Ingredients

Egg Yolk: This recipe contains raw eggs while there are many opinions on this topic I personally eat raw eggs. If you have any concerns about eating raw eggs, you can also use pasteurize your eggs.

Water: Water aids in getting the mayo to just the right consistency and texture.

Lemon Juice: The acidity from the lemon juice helps emulsify and stabilize the mayonnaise while adding slightly lemony flavor. Vinegar is also a popular acidic ingredient used.

Dijon Mustard: Mustard adds a tangy, slightly spicy, and sometimes slightly sweet flavor while also helping to emulsify the mayo and enhance the texture.

Vegetable or Canola Oil: Neutral flavored oils are the way to go here. Grapeseed, safflower, or avocado oil would also work. Olive oil in my opinion is too strong but if you choose to use it, look for a lighter olive and not one that is too spicy.

Kosher Salt: The salts draws out the flavors of the other ingredients.

See mayonnaise recipe card below for printable instructions and ingredient measurements.

How to Make Mayonnaise

  • Place all the ingredients except the oil in the bottom of an immersion blender cup (or another narrow cup, it won't work if it's too wide).
  • Pour the oil on top and allow it to settle for 30 seconds. Place the head of the immersion blender at the very bottom of the cup and turn it on.
  • As the mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt.
  • Store in a sealed container in the refrigerator for up to two weeks.

Be sure to follow the instructions in this recipe exactly or the oil and eggs may not emulsify. Just be sure you let the ingredients settle and place the hand blender at the very bottom of the cup (I make sure it's even touching). If you do these things, the recipe should come together beautifully.

How Long Does Homemade Mayo Last?

Homemade mayo will last about a week in the fridge in a tightly sealed jar or container. Commercially-made mayonnaise lasts longer because there are preservatives and stabilizers added plus this recipe uses raw egg.

Close up of a jar of fresh homemade mayo as a condiment dressing for salads and sandwiches

Types of Mayonnaise Flavors

Flavored mayonnaise is a tasty way to upgrade your mayo and adapt it to different dishes. Here are some ingredient ideas to elevate this mayo.

  • Herbs: Garlic, basil, cilantro, dill, chives, tarragon or ginger
  • Spices & Seasonings: Curry, sesame, paprika, smoked paprika, Za'atar, Takis seasoning
  • Condiments: Ketchup, honey, pickle relish or pickles
  • Sauces: Aioli, pesto, BBQ sauce, buffalo sauce, chipotle, chimichurri, soy sauce, teriyaki, fish sauce
  • Pastes: Miso paste, wasabi, anchovy paste, harissa, Gouchujang
  • Dressings: Ranch, blue cheese
  • Spicy Mayo: Hot sauce, Sriracha, jalapenos or red pepper flakes
  • Fruits: Cranberry, pomegranate, raspberry, apple, capers, sundried Tomato
  • Juices: Lime or grapefruit juice or zest
  • Cheeses: Parmesan cheese, cheese powder, grated cheddar cheese, crumbled blue cheese, Swiss cheese, Romano, Gouda, Pimento cheese
  • Miscellaneous: Bacon bits, sesame oil, horseradish, parmesan cheese, cucumber, Kimchi, truffles
Jar of fresh homemade DIY mayo

Homemade Mayo

Yield: 1 ¼ cups
Prep Time: 2 minutes
Total Time: 2 minutes

Once you try this recipe for 2-minute Homemade Mayo, you'll never want to buy it at the store again!

Ingredients

  • 1 large egg yolk
  • 1 tablespoon water
  • 1 tablespoon lemon juice
  • 1-2 teaspoons Dijon mustard
  • 1 cup vegetable or canola oil (olive oil will be too strong)
  • ½ teaspoon kosher salt

Instructions

    1. Place all the ingredients except the oil in the bottom of an immersion blender cup (or another narrow cup, it won’t work if it’s too wide).
    2. Pour the oil on top and allow it to settle for 30 seconds. Place the head of the immersion blender at the very bottom of the cup and turn it on.
    3. As the mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season mayonnaise to taste with salt.
    4. Store in a sealed container in the refrigerator for up to two weeks.

Notes

You must follow the instructions exactly for this to work (ie. making sure to place blender head at the very bottom of the cup, then turning it on).

Nutrition Information:
Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 15Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 73mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 1g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Sauces
Homemade Mayo (takes just 2 minutes!)

How To Roast Pumpkin Seeds + Seasoning Ideas

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Want to learn how to roast pumpkin seeds? This wholesome snack is nutty, earthy, and savory, with a satisfying crunch. As a bonus, it helps reduce food waste.

How To Roast Pumpkin Seeds

Roasted pumpkin seeds are an excellent snack, go great in power bowls, homemade granola bars, and I use them as a textural element atop bowls of creamy soup.

Of course, roasted pumpkin seeds can be found packaged and ready to eat in either the grocery store's snack or health foods section, but have you noticed that they're never exactly how you'd like them?

They're either too small, too salty, or perhaps too bland. Or maybe you found them to be stale or enjoyed the flavor yet hated that they were roasted with refined oil? Instead of trying to find a favorite, follow this guide on how to roast pumpkin seeds to get them just right every time.

Why You'll Love Roasted Pumpkin Seeds

Nutritious - Roasted pumpkin seeds are a good source of antioxidants, zinc, magnesium, and healthy unsaturated fats.

Customizable - One of the best things about roasting pumpkin seeds is that you can customize them to your liking. You can make them sweet, savory (or both), add warm spices, a fiery kick, or even a citrusy tang.

Simple - In fact, roasting pumpkin seeds couldn't be more straightforward. You don't need special kitchen equipment or ingredients; the process takes less than 40 minutes from beginning to end.

Reduces food waste - Usually, when we whip up a batch of pumpkin soup, pumpkin puree, or pumpkin dessert, the seeds are one of the first things to go in the trash, which is a shame since they're so delicious.

Roasted Pumpkin Seeds Ingredients Notes

To roast pumpkin seeds, you need:

  • Pumpkin seeds: You want pumpkin seeds in the shells for this recipe. They can be purchased, but I used the seeds from a pumpkin I made soup with for this recipe because fresh is best!
  • Oil: Lightly coating the seeds with oil encourages browning and helps achieve that satisfying crunch.
  • Salt: Salt is a flavor enhancer that makes pumpkin seeds taste better. Everything benefits from a bit of salt. However, it is optional.
  • Other seasonings: See below for more seasoning ideas.

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

How To Roast Pumpkin Seeds + Seasoning Ideas

How to Roast Pumpkin Seeds

  1. Clean: After you cut the pumpkin open and scoop out the seeds, transfer them to a colander and run under cold water to remove the pulp and fibers. The fibers are stubborn, so do the best you can.
  2. Boil: Transfer the pumpkin seeds to a saucepan and cover with water. Once done, bring the water to a boil, add salt, and leave to boil for 10 minutes. Boiling is a crucial step in roasting pumpkin seeds for several reasons. First, it cleans them. The boiling water will remove anything left behind during the initial wash. Second, boiling the seeds cooks them. When you just clean the seeds and throw them in the oven, they often end up very hard and aren't cooked inside. Third, it seasons the entire pumpkin seed rather than just the surface, yielding a tastier result.
  3. Dry: Thoroughly dry the pumpkin seeds. You want to get as much moisture off as possible since it will create steam in the oven that can inhibit browning as the pumpkin seeds roast.
  4. Season: Add the pumpkin seeds to a bowl with the oil and seasonings, then toss. Of course, if you aren't adding any, simply toss the pumpkin seeds with oil.
  5. Roast: Arrange the pumpkin seeds in a single layer so each seed has direct contact with the pan and roast. The total roasting time ranges from 7 to 18 minutes because several factors impact roasting time, including your oven's efficiency, the size of the pumpkin seeds, and how brown you would like them.
  6. Cool: Cooling is essential as the roasted pumpkin seeds crisp up further during this time. Allow them to fully cool before snacking.

Tip: Use a lint-free towel instead of a paper towel - Paper towels, especially low-quality ones, may leave unwanted lint on the seeds.

How To Roast Pumpkin Seeds + Seasoning Ideas

How to Season Pumpkin Seeds

Although I suggest chili powder, black pepper, garlic powder, and onion powder, use whatever seasoning, spices and herbs you like. There are endless flavored seed combinations to choose from. Since the pumpkin seeds' flavor is relatively neutral, you can take them in various directions, just like sunflower seeds. Here are few pumpkin seed seasoning ideas.

Seasoning Blends - Experiment with seasoning blends such as lemon pepper seasoning, Italian Seasoning, Taco Seasoning, Tajín, Takis Powder, Old Bay, Everything Bagel, Lawry's, Za'atar, Ranch, Poultry or Steak Seasoning, Cheese Seasoning (or grated cheese), Cajun, Chai, Chile Lime, or Dill Pickle Seasoning.

Sauces - Worcestershire sauce, soy sauce, BBQ sauce, Sriracha, homemade chipotle sauce, chimichurri, adobo, teriyaki, sweet and sour, or even wasabi.

Herbs & Spices - Combine with herbs and spices like sea salt, black pepper, basil, thyme, rosemary, oregano, cinnamon, nutmeg, cumin, ginger, or a mix of herbs and spices.

Cooking Oils - Try to pair the cooking oil with the seasoning you choose. As a general rule you'll want to choose oils with a high smoke point and neutral flavor. Here are some suggested cooking oils: Vegetable oil, olive oil, avocado oil, coconut oil, grapeseed oil, canola oil, sunflower oil, olive oil, butter, or duck fat.

Spicy Pumpkin Seeds - Add a kick with hot sauce, cayenne pepper, paprika, chili powder, or red pepper flakes.

Sweet Pumpkin Seeds - A bit of sweetness with honey, brown sugar, or maple syrup.

Sweet and Spicy Pumpkin Seeds - Combine a selection of the the sweet and spicy ingredients.

Pink Himalayan salt - The clean brightness with earthy hints goes great with pumpkin seeds.

Curry powder - Use your favorite or make your own. If you go this route, toss the seeds with oil, about ½ teaspoon of curry powder, and some salt.

Combinations to Try

  • Maple and pumpkin pie spice
  • Cinnamon, ground ginger, and pinch of nutmeg, melted butter
  • Cinnamon and brown sugar
  • Garlic parmesan
  • Dijon mustard and honey
  • Soy sauce, honey and garlic powder
  • Worcestershire sauce, cayenne, Cajun seasoning, melted butter
  • Italian seasoning, grated Parmesan cheese, olive oil,
  • Smoked paprika, sea salt, garlic powder, brown sugar, chili powder, cayenne pepper, olive oil

Storage and Freezer Tips

The best way to store roasted pumpkin seeds is in an airtight container. Once contained, store them in a cool, dry place where they will keep for up to a month. Do not freeze or refrigerate. The cold temperature will negatively impact texture.

Roasted Pumpkin Seeds Recipe

How To Roast Pumpkin Seeds

Yield: 4 Servings
Prep Time: 15 minutes
Cook Time: 17 minutes
Additional Time: 10 minutes
Total Time: 42 minutes

Want to learn how to roast pumpkin seeds? This wholesome snack is nutty, earthy, and savory, with a satisfying crunch. As a bonus, it helps reduce food waste.

Ingredients

  • 1 cup raw pumpkin seeds
  • 2 cups water
  • 2 tablespoons fine sea salt
  • 1 tablespoon avocado or melted coconut oil
  • ¼ teaspoon chili powder, optional
  • ⅛ teaspoon black pepper, optional
  • ⅛ teaspoon garlic powder, optional
  • ⅛ teaspoon onion powder, optional

Instructions

    1. Transfer the pumpkin seeds to a colander and run them under water to remove the pulp and fibers. It’s okay if you don’t do a perfect job
    2. Add the pumpkin seeds to a medium saucepan with the water.
    3. Bring the water to a boil, add the salt, and boil for 10 minutes, then drain. The boiling water will remove any residual pulp and fibers.
    4. Preheat the oven to 400 degrees Fahrenheit and lightly brush a baking sheet with some oil.
    5. Thoroughly dry the pumpkin seeds with a towel and transfer them to a bowl with the remaining oil and any seasoning(s) you decide to use. Toss to coat.
    6. Transfer the pumpkin seeds to the baking sheet and spread in an even layer.
    7. Place into the oven on the top rack to roast for 7-18 minutes or until lightly browned with a lovely roasted scent. The total time will depend on the size of the seeds.
    8. Remove from the oven and transfer to a cool tray to cool down. Any residual heat from the baking sheet may continue to cook the seeds.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 3185mgCarbohydrates: 9gFiber: 3gSugar: 0gProtein: 3g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Lunch and Snacks
How To Roast Pumpkin Seeds + Seasoning Ideas

Duck Fat: Uses, Benefits & 38 Recipes

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Chefs love cooking with duck fat for its cooking versatility, rich flavor and texture. Explore the many benefits, ways to use it, plus some tasty duck fat recipes to try at home.

Duck Fat Recipes

What is Duck Fat?

Duck fat is a type of solid animal fat obtained by melting down the fatty duck tissues and separating the liquid fat from any solid bits or impurities, also known as rendering. It is a rich and flavorful cooking fat that is used by professional chefs for its versatility and ability to add an umami flavor and crispy texture to dishes.

In the words of Santino D' Antonio from John Wick 2 "Duck fat. It makes all the difference."

Scroll Down for the Duck Fat Recipes ⬇

Duck Fat Benefits

Cooking with duck fat offers several benefits that not only enhances the taste and texture of your food but also adds an element of culinary elegance.

High Smoke Point

At 375 degrees Fahrenheit, Duck fat has a high smoke point which ensures the oil will not start to smoke and create an off, burnt taste. It makes excellent for high-heat cooking methods such as roasting, frying, sautéing, deep-frying, and even baking.

Flavor

Duck fat is a rich, silky cooking fat that elevates dishes to a new level of decadence. While it enhances the flavors of food, the standalone taste of is relatively neutral, making it a versatile choice in cooking.

Texture

Duck fat is an excellent cooking oil known for creating a crispy texture, giving dishes golden exteriors while maintaining a tender and succulent interior. It works wonders on the texture (and flavor) for roasted potatoes, fries, seared meats, confit (slow-cooked) duck, and roasted chicken.

Healthy Cooking Fat Alternative

Similar to olive oil, duck fat is rich in heart-friendly, healthy unsaturated fats like oleic acid and linoleic acid, plus antioxidants, and is lower in saturated fats than butter, making it a healthier option. While duck fat has more saturated fat than olive oil it is lower in saturated fats than all the other cooking fats.

Versatile for Many diets.

Duck fat is gluten-free, dairy-free, egg-free, and nut-free making it suitable for many diets including paleo, keto, Whole30, primal and many other diets.

Ways to Use Duck Fat

Here are some tasty uses for duck fat:

  1. Roasted Potatoes, Fries & Potato Chips: Duck fat elevates the natural earthy taste of potatoes and fries and creates a nice golden crust. Use it for roasted potatoes, pommes Anna, pommes de Terre Sarladaises, hash browns, tater tots, potato galette, sautéed fingerlings, mashed potatoes, smashed potatoes, french fries, steak fries and any dish where potatoes are involved.
  2. Roasted Vegetables: Duck fat add richness and aids in caramelizing vegetables like Brussel sprouts, broccolini, cauliflower, sweet potatoes, kale chips, chickpeas, or root vegetables like carrots, parsnips, onions, or beetroots. The fat enhances their flavor and results in crispy exteriors.
  3. Frying: Duck fat is an ideal choice for frying due to its high smoke point, even cooking properties, and ability to infuse a distinctive, rich flavor while producing a nice crispy result. In addition to the aforementioned spuds, frying with duck fat works well with duck fat fries, fried chicken, donuts, croquettes, beignets, calamari, fritto misto, fried fish, onion rings, and most foods that are fried.
  4. Sauteing: Using duck fat for sautéing results in well seared meats and vegetables, enhanced flavors and a delightful crispiness. Meats such steaks, chicken, duck, and pork, and vegetables such as roots, onions, broccoli, mushrooms, asparagus, and artichokes all work well.
  5. Baking: Use duck fat for pastry dough or pie crusts for a flaky and flavorful result or use for making caramels, cookies or cakes.
  6. Grilling: Brush vegetables, meats, or seafood with melted duck fat before seasoning and grilling to add a rich and succulent taste.
  7. Searing: Use duck fat to sear meats, poultry, fish, and shellfish for a uniform and flavorful crust. Suggested meats include steak, pork chops and loins, chicken breasts, fish, scallops, shrimp, and many more options.
  8. Roasting Poultry: Before roasting, generously apply duck fat under the skin, covering over both the breast and legs.
  9. Soups, Stews & Casseroles: Use duck fat as the cooking fat for soups, stews and casseroles to enhance the taste and richness.
  10. Confit: Duck confit is a classic dish made by slow-cooking duck legs in duck fat until tender and flavorful.
  11. Sauces and Gravies: Add duck fat into sauces and gravies for added depth and richness in flavor. It's also a great addition to homemade mayonnaise.
  12. Dressing and Marinades: Use duck fat as an ingredient in salad dressings and marinades.
  13. Poultry Stuffing: Use duck fat to moisten and flavor chicken, turkey and poultry stuffing before roasting. Turkeys aren't naturally fatty and this is a perfect way to enhance the flavor.
  14. Reheating Leftover Meat: Similar to butter, use duck fat to moisten and reheat turkey, chicken and other meats while adding a rich flavor.
  15. Dairy-Free Butter Substitute: Animal fats like beef tallow, lard and duck fat are excellent substitutes, and some would say better tasting, for recipes that call for butter.
  16. Spread on Bread: Spread on bread or toast as a flavorful alternative to butter.
  17. Popcorn: Pop the corn in duck fat or melt duck fat and drizzle it over popcorn.
  18. Grilled Cheese Sandwich: Prior to grilling generously butter with duck fat for a unique twist on a classic grilled cheese.

Where to Buy Duck Fat

Rendered duck fat is commonly available in two forms; duck fat spray and solid duck fat, typically found in a tub or a jar. Similar to butter, they can be used for the same purposes but the solid and spray forms provide advantages such as using duck spray as a non-stick coating onto a pan or baking dish as an alternative to other cooking oils.

Duck fat can be purchased both in-store and online:

  1. Grocery Stores: Many large grocery chains and even Whole Foods and Walmart are known to carry duck fat.
  2. Specialty Grocers: High-end supermarkets, delicatessens, and gourmet food stores are likely to carry duck fat among their specialty ingredients.
  3. Butcher Shops: Local butcher shops may sell duck fat, especially if they also sell duck meat.
  4. Online Retailers: Websites like Amazon, gourmet food websites, or specialty cooking stores often offer duck fat for purchase. Popular brands include D'Artagnan, Rougie, EPIC Duck Fat, fatworks, Cornhusker, and Farm Fresh Duck.

You may also find vendors selling duck fat at Farmers' Markets, Local Farms, Restaurant Suppliers or at Specialty Food Shows or Events.

How to Reuse Duck Fat

Similar to all cooking fats and oils, there is no need to dispose of duck fat after use; in fact, you can reuse it many times. Here is how:

  1. Strain the cooled but still liquid duck fat through a cheesecloth or paper coffee filter into a clean glass jar.
  2. Refrigerate until reuse.
  3. Prior to reusing, check the oil for any unusual smell or color, and dispose of it, if necessary, it will degrade over time and use.

Also, Serious Eats has a great how to guide for cleaning deep-fry oil using gelatin for an even cleaner method than my simple method.

38 Duck Fat Recipes

Bacon Ranch Cheese Ball

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This bacon ranch cheese ball is the ultimate appetizer. What could be better than a creamy, crunchy, cheesy ball of goodness? You're right, nothing!

One thing I'm enthusiastic about is cheese balls. I'm not talking about the cheesy, crispy snack food (although those are good), but the mound of savory cream cheese goodness served with crackers or raw vegetables. There are many variations, but this bacon ranch cheese ball is at the top. Crumbled bacon and green onion coat the ball; it has a lovely tanginess accompanied by garlic, onion, and dill notes. Furthermore, the cheese ball is slightly smoky, boasts the robustness of sharp cheddar, a little heat, and every scoop is incredibly satisfying.

Bacon Ranch Cheese Ball

Why You'll Love This Bacon Ranch Cheese Ball

Great make-ahead - This bacon ranch cheese ball is quick to prepare, but it does need time to chill, making it ideal for preparing in advance, whether entertaining or planning your next indulgence. Prepare, form, and refrigerate, and the cheese ball is ready.

Lovely presentation - The cheese ball starts out looking like a ball of cream cheese with other ingredients thrown in; however, once you add the finishing touches, this appetizer is beautiful. As mentioned, this one is coated with crumbled bacon and green onion.

Indulgent - A bacon ranch cheese ball certainly isn't low-fat or low-calorie, and that's okay because everyone should treat themselves now and then. Instead, it is rich, creamy, cheesy, and every bite is a treat.

Nice texture variation - One of the selling points of cheese balls is their smooth creaminess that contrasts with the cracker or raw vegetables you're eating it with. However, this version offers much more than that. The bacon incorporated into the cheese ball is meaty, the crumbles on the exterior are nice and crisp, and the green onions deliver a light, grassy crunch that freshens up every bite.

Bacon Ranch Cheese Ball Ingredients Notes

  • Bacon: Hickory or applewood smoked doesn't matter; however, I suggest original slices, not thick-cut, because the thicker, meatier crumbles get too chewy in the cream cheese mixture as the ball chills.
  • Ranch: This recipe calls for the seasoning mix instead of prepared ranch dressing, as I find ranch dressing adds too much moisture to a bacon ranch cheese ball. You can use your favorite store-bought brand or make your own. If you choose homemade (or ranch seasonings sold in a jar/plastic container), you'll need about 2 tablespoons.
  • Cream cheese: Use block cream cheese instead of the cream cheese spread in the tub.
  • Shredded cheese: I use sharp cheddar and pepper jack since they are both flavorful cheeses. Cheddar and bacon go well together, while the spiciness of pepper jack brings a pleasant heat to the appetizer.
  • Salt: A little salt makes the other flavors pop. Start with the recommended amount and taste, then adjust as needed.

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

Bacon Ranch Cheese Ball

How to Make This Bacon Ranch Cheese Ball

  1. Cook the bacon: This can be done in the skillet, but use your oven for perfectly cooked bacon every time. All you have to do is preheat it to 400 degrees Fahrenheit, line a baking sheet with parchment, arrange the bacon on the parchment-lined sheet in an even layer, and cook until crispy. I prefer this method over the stovetop because it allows me to work on other things, briefly tidy up in the kitchen, and, as a plus, I don't have to worry about getting burned by splatter if the bacon pops.
  2. Prepare the cheese ball: Combine the cream cheese, ranch seasoning, and other seasonings in a bowl, then add the shredded cheese, half the bacon, and half the sliced green onion. You want to cool the bacon and crumble it beforehand.
  3. Form the ball: Spoon the mixture onto a sheet of plastic wrap and use the wrap to form the cheese ball. Afterward, refrigerate it for a few hours to set, and set the remaining half of the crumbled bacon and green onion aside.
  4. Coat and serve: Mix the remaining crumbled bacon and sliced green onion on a plate, unwrap the cheese ball, and roll it around to coat. Then, gently press the coating so it sticks, pop the bacon ranch cheese ball onto a serving platter, surround it with crackers (or raw vegetables), and serve.
Bacon Ranch Cheese Ball
Bacon Ranch Cheese Ball

Variations, Substitutions, and Cooking Tips

Use bacon bits - Although they aren't as crispy, they are quick and convenient.

No bacon - Some don't eat pork, and that's fine. You can enjoy this bacon ranch cheese ball without the bacon. Turkey bacon is an easy swap; if you feel like doing extra work, you can replace the bacon with homemade crispy onions. Make them as usual, but add a few drops of liquid smoke to the milk when you soak the onions to impart a smoky flavor. Beef bacon, duck bacon are a few alternative pork options and meatless options include vegetarian bacon or tofurky.

Chicken ranch cheese ball - Substitute the bacon with a ½ cup chunk chicken.

Add heat - Make it spicy with diced jalapenos, spicy peppers or even hot sauce.

Use more parchment than needed - If using the oven method, tear off a piece of parchment paper slightly larger than you need. This prevents bacon fat from spilling onto the baking sheet for easy cleanup.

Bacon Ranch Cheese Ball

Bacon Ranch Cheese Ball

Yield: 16 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes

This bacon ranch cheese ball is the ultimate appetizer. What could be better than a creamy, crunchy, cheesy ball of goodness? You’re right, nothing!

Ingredients

  • 8 slices bacon, original (not thick cut)
  • 16 ounces cream cheese, softened
  • 1 (1-ounce) package dry ranch seasoning mix
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • 1 cup sharp shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 green onion, thinly sliced (green parts only)
  • Crackers or vegetables for serving

Instructions

    1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Leave a bit of overhang for easy cleanup.
    2. Arrange the bacon in a single layer and cook for 10-15 minutes. Remove the bacon once it is crispy.
    3. Transfer the slices to a paper towel-lined sheet to drain excess fat.
    4. Cool the bacon, then crumble when the slices are cool enough to handle.
    5. Combine the cream cheese, ranch, salt, onion powder, garlic powder, and cayenne. Mix.
    6. Add shredded cheese, half the sliced green onion, and half the bacon. Stir until well combined.
    7. Spoon the cream cheese mixture onto a large sheet of plastic wrap, form it into a ball, and refrigerate for 2-3 hours.
    8. Combine the remaining bacon and green onion on a plate or in a shallow bowl.
    9. Unwrap the bacon ranch cheese ball, roll in the bacon and green onion, and gently press so it sticks to the surface.
    10. Place the bacon ranch cheese ball onto a serving platter, surround it with crackers or vegetables, and serve.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 194Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 48mgSodium: 454mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 8g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Appetizers
Bacon Ranch Cheese Ball

Try These Next!

Scalloped Potatoes With Ham

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Scalloped potatoes are often a side; however, with the addition of ham, it eats like a meal. Eyes will instantly light up when you bring these to the table.

Scalloped potatoes with ham is a side that commands attention. It is creamy, savory, rich, well-seasoned, and the ham brings a slight sweetness. These scalloped potatoes with ham are a cross between classic scalloped potatoes and potatoes au gratin due to the addition of cheese. A combination of gruyere and parmesan instantly elevates the potatoes thanks to their pleasant nuttiness.

Scalloped Potatoes With Ham

Why You'll Love Scalloped Potatoes with Ham

Great opportunity to use leftovers - I don't know about you, but whenever I cook a spiral ham, there are often some leftovers. When there is, I often dice it up to use in these potatoes. You can also start with a copycat honey-baked ham.

No-fail recipe - You can't mess this dish up. The potatoes are cut thin enough to ensure they cook through, the rich sauce is as easy as can be, and all the ingredients work together to create a harmonious blend of flavors.

Convenient one-dish meal - Dishes made in an actual dish are so convenient. You cook them in the dish, serve these scalloped potatoes with ham directly out of the dish, store leftovers in the dish, and reheat the potatoes in it as well.

Great make-ahead - Cook the scalloped potatoes with ham, leave it on the counter to cool to room temperature, and store it until dinner time rolls around.

Scalloped Potatoes with Ham Ingredients Notes

  • Potatoes: Skip russet potatoes for this recipe and use Yukon Golds instead. They hold their shape well when cooked and have tender skins that don't have to be removed.
  • Ham: While you don't want thin deli slices, any ham you can dice will do. Smoked, honey-baked, maple glazed - all will work.
  • Garlic: Ensure the cloves are fresh to impart the most garlic flavor. Garlic goes into the butter used to make the roux, so this side dish essentially starts with garlic butter. Tempting, right?
  • Flour: All-purpose flour is used to make the roux that thickens the bechamel, a key dish component. However, you can use bread, pastry, or cake flour.
  • Milk: The milk is what turns the roux into a sauce. Whole or 2% milk is fine.
  • Cheese: Scalloped potatoes with ham call for gruyere and parmesan. Gruyere melts beautifully and evenly, doesn't separate, and is undeniably luscious. Furthermore, the salty, nutty flavor is phenomenal. Use younger gruyere for more creaminess and nuttiness, or go with aged gruyere if you prefer more complex earthiness.

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

Scalloped Potatoes With Ham

How to Make Scalloped Potatoes with Ham

  1. Slice the potatoes: Wash the potatoes and cut them into thin slices. You can either use a sharp knife or a mandoline. A mandoline is preferred since it offers a quick way to slice the potatoes and ensures they are all even.
  2. Season: Pat the potatoes dry and lightly toss them with salt to season.
  3. Make the sauce: Start by sautéing the garlic in butter, then make a roux by sprinkling in some flour. Once you can no longer smell raw flour, whisk in the milk to make the sauce, breaking up any lumps. Next, simmer the sauce until thickened, remove the sauce from the heat, and whisk in the cheese.
  4. Assemble the layers: In a baking dish, spread half the potatoes and ham in an even layer, top with half the sauce, and repeat the layers.
  5. Bake: Place the dish into the oven to bake until the potatoes are tender. Covering the dish with foil is essential to ensure the potatoes cook through.
  6. Brown: Uncover the scalloped potatoes with ham, sprinkle the top with the remaining cheese, and return to the oven to cook until the top is golden.
Scalloped Potatoes With Ham
Before adding the final layer of sauce

Variations, Substitutions, and Cooking Tips

Use herbs - Herbs are an excellent addition to scalloped potatoes. Pick your favorite, or try a combination: Rosemary, thyme, parsley, or sage.

Russets will work in a pinch - However, peeling is recommended since the skin on russets will affect the texture of scalloped potatoes and ham.

Swap the ham with bacon - Remember, you'll get more smoke flavor if you use bacon.

Broil instead - If you're strapped for time and need to brown the top of the scalloped potatoes fast, bake until tender, sprinkle with cheese, then pop under the broiler for a few minutes to brown the top.

Add mustard for zing - Try mustard powder or your favorite Dijon. For powder, stick with ¼ to ½ teaspoon, and start with a teaspoon if using the ready-to-use condiment.

Greens would be great - To make scalloped potatoes with ham a little healthier, consider layering your favorite leafy greens with the potatoes and ham. Spinach works exceptionally well, as does chard.

Swap The Toppings - Instead of adding an additional layer of parmesan on top, add a layer of panko breadcrumbs.

Easy scalloped potatoes and ham with cream of mushroom soup - Skip making the sauce and use 2 cans of cream of mushroom soup, 1 chopped onion, ⅔ cup water, 2 cups diced ham.

Scalloped Potatoes With Ham

Scalloped Potatoes With Ham

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Scalloped potatoes are often a side; however, with the addition of ham, it eats like a meal. Eyes will instantly light up when you bring these to the table.

Ingredients

  • 5 medium Yukon gold potatoes
  • 1 teaspoon fine sea salt, divided
  • ¼ cup unsalted butter, plus more for the baking dish
  • ¼ cup chopped onion, yellow or white
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk
  • 1 ½ cups shredded gruyere cheese
  • 1 cup freshly grated parmesan cheese, divided
  • ½ teaspoon black pepper
  • 2 cups diced ham

Instructions

    1. Wash the potatoes, peel if desired, then cut into ⅛-inch thick slices.
    2. Pat the potato slices dry, then transfer the potatoes to a bowl. Season with half the salt and toss to coat.
    3. Melt the butter in a saucepan over medium heat. Add the onion and garlic, then sauté for 3 minutes.
    4. Whisk in the flour to make a roux.
    5. Cook the roux for 30 seconds to a minute or until you no longer smell raw flour.
    6. Slowly add the milk as you whisk. Break up any lumps.
    7. Bring to a simmer and leave to simmer until thickened—season with the remaining salt and black pepper.
    8. Remove from the heat, then slowly add the gruyere and half the parmesan as you whisk until melted.
    9. Preheat the oven to 400 degrees Fahrenheit and lightly butter a 13x9 inch baking dish.
    10. Add half of the potatoes to the dish and half the ham. Be sure to arrange both in an even layer.
    11. Pour half the sauce over the potatoes and ham. Spread evenly.
    12. Add the remaining half of the potatoes and ham, then follow with the last of the sauce.
    13. Cover the baking dish with foil and bake for 30 minutes.
    14. Uncover the dish, check to ensure that the potatoes are fork tender, top with the remaining half cup of parmesan, and return the scalloped potatoes to the oven to bake for 15 more minutes. During this time, the top will get brown and bubbly.
    15. Remove from the oven, set the dish aside for 10 minutes to cool slightly, and serve.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 546Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 107mgSodium: 1360mgCarbohydrates: 44gFiber: 3gSugar: 9gProtein: 31g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Dinner
Scalloped Potatoes With Ham

Cranberry Pecan Cheese Balls

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Soft, creamy cheese is formed into balls then rolled in a mixture of chopped cranberry, nuts, and fresh herbs. This Cranberry Pecan Cheese Ball recipe will be a holiday showstopper!

The only thing better than a Cranberry Pecan Cheese Ball is mini Cranberry Pecan Cheese Ball bites. These winter holiday cheeseballs made with cranberries make the perfect addition to your holiday spread.

Serving individual cheese balls is just as simple as making one large one, but it not only looks prettier to serve, it makes it easier for guests to take one for their appetizer plate. Plus, everyone knows that the outside of a cheese ball, coated with fruit, nuts, and herbs, is the best part. No more sad-looking middle-of-the-cheese-ball remnants left on the serving plate.

cranberry cheese balls on a white plate with a gorgeous star in the background

What is a Cheeseball made of?

The main ingredient in cheese balls is cheese, whether that be a semi-soft cheese such as goat cheese or a crumbly blue. It's often mixed with cream cheese, especially when using a semi-firm cheese like cheddar.

Other ingredients are sometimes added, such as garlic, grated or green onions, or even crumbled bacon. The mixture is then whipped until it's smooth and creamy, formed into a ball (or balls), and rolled in a mixture of dried fruits, chopped nuts, and/or fresh herbs.

The end result is a spreadable cheese that's absolutely gorgeous to serve. The fact that cheese balls are so simple to make have made them a popular appetizer over the holidays.

closeup of mini cranberry cheese balls

Instructions

Find the complete ingredients list with amounts in the recipe card below!

  1. Beat the cream cheese together with cheddar or blue cheese, incorporating half of the cranberries and chopped pecans, along with the green onions, salt, garlic powder, and pepper until the mixture is thoroughly blended and reaches a smooth, uniform texture.
  2. Scoop out a small portion of the cheese mixture and carefully shape it into a compact ball. Place each formed ball on a sheet pan. Repeat this process until you've shaped all of the mixture into mini cheese balls. Cover the sheet pan with plastic wrap, then transfer the cheese balls to the refrigerator. Allow them to chill and firm up for about 2 hours, or until you're ready to serve.
  3. Combine the remaining pecans, cranberries, and the chopped chives in a small dish. Gently roll each ball in the mixture and place on a serving platter. Either serve them as-is (with small tongs) or add a small pretzel stick to each ball to allow for easy pickup.
cranberry pecan cheese balls on a white plate

Variations for a Pecan Cranberry Cheese Ball

  • Use walnuts instead of pecans
  • Use dried cherries in place of dried cranberries
  • Use crumbled blue cheese instead of shredded sharp white cheddar
  • Add crispy, crumbled bacon to the cheese ball or to the outside coating (or both)!
  • For a sweet & slightly spicy version, add a seeded and minced jalapeño to the cheese ball or to the outside coating
  • Add the zest from an orange to the coating (or add some to just half the coating and serve two kinds of cheese balls)
  • Cut the dried cranberries in half and mix in equal parts fresh cranberries
  • If nut allergies are a concern or you simply prefer no nuts try substituting the pecans with crushed pretzels, granola, everything bagel seasoning, Rice Krispies, or sunflower or pumpkin seeds

What to Serve with Cheese balls?

Cheese balls are typically served with crackers for spreading. Crostini is also a great choice, as well as fresh, crunchy vegetables or fruits such as grapes, or apple or pear slices. Hummus, jams, chutneys, pita triangles, or cured meats are also nice An assortment of all of those is a great way to make sure everyone, even those with dietary restrictions, can enjoy your Cranberry Pecan Cheese Ball!

cranberry pecan cheese balls on a white plate on top of a table with a white tablecloth

How long will a homemade cheese ball last?

Homemade cheese balls will easily last a week or longer if stored properly in the refrigerator. You can make the cheese balls in advance, pop them into the fridge, then roll them just before serving. If you're not using fresh herbs, they can be prepared completely in advance.

If you're looking for appetizers to serve alongside your cheese balls, Baked Camembert with Cranberry & Walnuts, Oysters Rockefeller, Beef Wellington Bites, and this Easy Spanakopita make a nice assortment. And don't miss our cranberry baked brie!

cranberry pecan cheese balls on a white plate

Cranberry Pecan Cheese Balls

Yield: 16 servings
Prep Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 10 minutes

Soft, creamy cheese is formed into balls then rolled in a mixture of chopped cranberry, nuts, and fresh herbs. This Cranberry Pecan Cheese Ball recipe will be a holiday showstopper!

Ingredients

  • 2 blocks (16 oz) full-fat cream cheese, softened
  • 2 cups shredded white cheddar or crumbled blue cheese
  • 2 cup dried cranberries, chopped (divided)
  • 2 cup pecans, chopped
  • ¼ cup freshly chopped green onions
  • 1 teaspoon coarse salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup freshly chopped chives (or flat-leaf parsley)

Instructions

  1. In a medium-sized mixing bowl, beat the cream cheese, cheddar or blue cheese, half of the cranberries, half of the chopped pecans, chopped green onions, salt, garlic powder, and pepper until it's well-combined and very smooth.
  2. Scoop out a small amount of the cheese mixture (about 2-4 tbsp, depending on what size you're going for) and roll it into a small ball, then place it on a sheet pan. Continue rolling into balls until all of the mixture has been used. Cover the sheet pan with saran wrap, then place the cheese balls into the refrigerator to firm up, about 2 hours or until you're ready to serve.
  3. Combine the remaining pecans, cranberries, and the chopped chives in a small dish. Gently roll each ball in the mixture and place on a serving platter. Either serve them as-is (with small tongs) or add a small pretzel stick to each ball to allow for easy pickup.
  4. Serve the balls with crackers, crostini, crunchy vegetables, or all three.
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 20mgSodium: 278mgCarbohydrates: 19gFiber: 2gSugar: 15gProtein: 5g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Appetizers
Cranberry Pecan Cheese Balls

Tomato Paste Substitutes

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Discover the best tomato paste substitutes! Even if you're out of the super concentrated paste, you can elevate your dishes with robust, rich tomato flavor.

Tomato paste is concentrated tomatoes with the seeds and skins removed. It is made by cooking tomatoes until they become a thick paste. The tomato product has a pleasant, bright flavor with lots of umami and is easy to incorporate into various dishes. Several recipes call for tomato paste, from stews and soups to pasta sauces. However, what do you do when no can or tube is in sight? You go with one of the best tomato paste substitutes, of course! There are several to choose from, and we're exploring each one.

Best Tomato Paste Substitutes

Sun-Dried Tomatoes

Sun-dried tomatoes are intensely flavorful and are excellent substitutes for tomato paste. This substitute is spot on in terms of flavor and color, which is why it's at the top of the list. You don't want to throw them into a pot of soup or curry; that won't do. Instead, turn sun-dried tomatoes into a paste. To do that:

  1. Add sun-dried tomatoes to a heat-safe bowl.
  2. Bring a pot of water to a boil.
  3. Pour the boiling water over the sun-dried tomatoes and soak for 10-15 minutes. You'll know they are ready when they look plump and rehydrated.
  4. Drain the sun-dried tomatoes and puree them into a paste. You can do this in a blender, food processor, or with a mortar and pestle.

Since this is homemade tomato paste, stick with a 1:1 replacement ratio. For every tablespoon of tomato paste a recipe requires, you can replace it with a tablespoon of sun-dried tomato paste. Another thing worth mentioning is salt. Ideally, you want to use sun-dried tomatoes without salt. Typically, those that are salted are VERY salty, which means you'll have to adjust the amount of salt in the dish you're preparing.

Tomato Puree

Tomato puree is one of the best tomato paste substitutes because it is essentially the same product in a less concentrated form. Like the paste, tomato puree has a bright flavor and comes across quite fresh. The only thing missing is the rich umami that tomato paste possesses. Fortunately, creating that depth of flavor is as simple as cooking the puree down into a paste. Before proceeding with the recipe, add the tomato puree to a skillet over medium heat and cook while occasionally stirring until it reaches a paste-like consistency. You can also make your tomato puree with fresh tomatoes. To make, blanch the tomatoes and remove the skins, cool in an ice bath, remove the seeds, chop, cook, and puree. You can substitute tomato paste for puree in a 1:3 ratio, meaning you need 3 tablespoons of puree for every tablespoon of paste a recipe calls for.

Tomato Sauce

Tomato sauce is right under puree on the list of alternatives for tomato paste. The only reason it's third place is because tomato sauce is more watered down and has a less potent flavor, although seasonings are commonly added before the sauce is canned. Like tomato puree, tomato sauce does not have seeds or skins, and the substitution ratio is the same, so for every tablespoon of paste a recipe calls for, you'll need 3 tablespoons of tomato sauce. Then, cook the sauce down to a paste-like consistency and proceed with the recipe.

Ketchup

This one will require a few tweaks depending on what you're making since ketchup is quite sweet and contains a fair amount of vinegar, which gives ketchup that vinegary tang. Generally, if replacing tomato paste with ketchup and your recipe calls for sugar and/or acid, you want to scale back. Aside from that consideration, treat ketchup like you would tomato puree or sauce. Add it to a skillet or pot, cook until thickened, and proceed with the recipe. As for the replacement ratio, stick to 1:1, meaning you can replace every tablespoon of tomato paste with a tablespoon of ketchup.

Harissa

Harissa is another of the best tomato paste substitutes because it has a similar consistency and flavor. Instead of tomatoes, harissa consists of chili peppers. It also has a deep, smoky flavor. Because of that, the paste works best in dishes that would benefit from a spicy kick. If you opt for harissa paste, use 1 tablespoon of it for every tablespoon of tomato paste.

Roasted Red Peppers

Roasted red peppers are easy to puree into a thick sauce that resembles and can be used like tomato paste. It's slightly sweet with a pleasant smokiness that makes it very versatile. Just transfer to a blender or food processor and puree until smooth. You can use store-bought or roast peppers yourself. To roast them yourself, halve red bell peppers and remove the seeds, ribs, and stems. From there, roast at 400 degrees for 30-40 minutes, transfer to a bowl and cover to steam. Afterward, remove the charred skin and puree.

Soy Sauce

When a recipe uses tomato paste for depth and complexity instead of color, soy sauce is an excellent substitute. Although the flavors aren't the same, they possess similar characteristics, like that umami-packed punch of flavor. With that umami comes more salt, so replace every tablespoon of tomato paste with a teaspoon of soy sauce. That said, you can match tablespoon for tablespoon if you're mindful of the salt and adjust the recipe accordingly.

Overall, when you need tomato paste but are fresh out, there are several substitutes to choose from. Whether you prefer the similarly intense flavor of sun-dried tomatoes, the convenience of tomato puree or sauce, or wish to step outside the tomato box with harissa or roasted red peppers, there's a substitute to suit your culinary needs. Remember that each replacement alters your dish's flavor and consistency, so be ready to make a few adjustments here and there for the desired outcome.

More Tomato Paste Substitutes

  • Fresh tomatoes: Simmer tomatoes until they break down into a paste-like consistency. Blend if needed for a smoother texture.
  • Canned tomatoes: Blend and simmer on the stove until the mixture thickens to the desired paste consistency.
  • Tomato powder: Combine tomato powder with water, adjusting the amount for the desired paste-like thickness.
  • Marinara or pasta sauce: Simmer and reduce sauce until it thickens to a paste-like texture.
  • Red bell pepper paste: Blend roasted red bell peppers to create a paste, this will yield a similar color and some flavor to your dish.
  • Vegetable stock or broth: Use vegetable stock or broth to add moisture and flavor while still providing a tomato-like base for your dish.

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.

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.

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!

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

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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

Steak Accordion

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TikTok food trends are often questionable, but the internet was onto something with steak accordion. What an incredible way to prepare a steak!

Have you ever wanted to take an average steak to the next level but didn't know how? Maybe make it appear more substantial, enhance the flavor, and reduce cook time? Now you can with steak accordion. For those unfamiliar, steak accordion, or waffle steak, involves using an accordion cut, a technique butchers use to extend a thick piece of meat into a thin one. The method is comparable to butterflying but is a lot more fun. For this recipe, I chose to use a New York strip steak. It's a high-quality, flavorful choice, and I believe New York strips are unmatched. It only needs salt, black pepper, and a ripping hot grill.

Accordion Steak Recipe

Why You'll Love Steak Accordion

Faster cook time - This technique results in a thinner, longer steak, which means faster cook time. I'm talking 2-3 minutes per side for a perfect medium-rare.

Dramatically increases surface area - This means more crust, flavor, and a stunning presentation.

Seasonings penetrate more easily - In addition to extending the steak, the accordion cut opens the steak up so seasonings aren't limited to the exterior. Instead, they get everywhere, resulting in a lot of flavor.

The steak seems bigger - This makes the entire dining experience feel more satisfying. Steak accordion is almost double the original length, and although you aren't getting more steak, it feels like it, which is awesome. So indulgent!

Easier to Chew - The accordion method cuts the muscle fibers short, making the steak easier to chew.

Steak Accordion Ingredients Notes

For steak accordion, you need the following:

  • Steak: Realistically, you can use any thick steak you like to grill, but if the budget allows, why not go for the New York strip? It's delicious and very easy to cook.
  • Kosher salt: Kosher salt is the best option for seasoning proteins like steaks due to the size of the grains. There's no need to measure the salt you use when seasoning steak unless you're on some restriction. Instead, you want to go in and generously season both sides.
  • Black pepper: Every good piece of meat benefits from the mild kick of heat black pepper provides.
Steak Accordion NY Strip Steak

How to Make Steak Accordion

You'll need a cutting board and a sharp chef's knife to make steak accordion. Furthermore, it would help to freeze the steak for an hour or two because cutting a slightly firm steak is much easier. From there:

  1. Slice the first side: Make a series of semi-shallow straight slices on one side of the steak.
  2. Move on to the other side: Slice the steak diagonally on the other side. These series of cuts create the accordion effect. You want to slice at an angle, aiming for about a 20-degree angle.
  3. Stretch and season: Now comes the fun part! Stretch the steak out, then season both sides.
  4. Grill: Fire up the grill (ensure your grates are clean and oiled to prevent sticking) and grill the steak accordion hot and fast. Any other method will not produce the desired results.
  5. Rest and serve: Remove the steak from the grill, allow it to rest, slice it up, and serve.
How To Cut A Steak Accordion

Variations, Substitutions, and Cooking Tips

Use any steak you like - New York strip is ideal, but ribeye is also a great choice. It's boneless with beautiful marbling and a ton of flavor.

Use chopsticks or dowels - If you're concerned about cutting through the steak, place chopsticks on the side to stop the knife from going through.

Consider dry brining - To dry brine, season the steak, then place it on a baking rack and refrigerate for 1-2 hours. This extra step will tenderize and promote an even better crust.

Watch for flare-ups - Since you're grilling a steak with a relatively thick fat cap that runs along the side over high heat, flare-ups are possible, so always cook cautiously. To efficiently control flare-ups if they do occur, have half of the grill set up for indirect cooking. You can simply move the steak to the indirect side to control the flames.

Steak Accordion Recipe

What to Serve with Steak Accordion

Steak accordion allows you to flex your creative muscles to create an incredible meal. One direction is to serve the steak with a side of accordion potatoes, macaroni salad, or smoked mac and cheese. Grilled vegetable chimichurri salad would also be delicious. Roasted garlic compound butter or cowboy butter are also incredible additions, as are grilled cabbage steaks and smoked cabbage with chili lime butter. Another direction is to simply top with sauce such as this creamy mushroom steak sauce. Let your cravings guide you.

Storage and Freezer Tips

Store any leftovers in a shallow airtight container and refrigerate. Be sure to eat the steak within 4 days. If you wish to keep it longer, freeze it. You can pop leftover steak accordion in a freezer bag, squeeze out as much air as possible, seal, and freeze for up to 3 months. See our easy guide for reheating steak.

Accordion Steak Recipe

Steak Accordion

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

TikTok food trends are often questionable, but the internet was onto something with steak accordion. What an incredible way to prepare a steak!

Ingredients

  • 1 New York strip steak, at least an inch thick
  • Kosher salt
  • Freshly cracked black pepper

Instructions

    1. Pop the steak in the freezer for two hours to firm up. This will make the steak easier to cut.
    2. Use a sharp knife to make shallow straight cuts across the steak, spacing them about ½-inch apart.
    3. Flip the steak over and make deeper diagonal cuts, spacing them about ½-inch apart. Stretch the meat to its new extended length.
    4. Generously season both sides of each steak with salt and black pepper. Alternatively, you can use your favorite dry rub or seasoning.
    5. Prepare a grill for high-heat cooking. Oil the grill grates to prevent sticking.
    6. Cook for 2-3 minutes per side or until the internal temperature reaches 135 degrees Fahrenheit for the perfect medium rare. Once it has a nice sear, it’s ready to come off the grill.
    7. Remove the steak from the heat, rest for 5 minutes, then slice against the grain and serve.

Notes

The 2 hours of prep time is mostly just the freezing process!

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 34mgSodium: 184mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 11g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Dinner
Steak Accordion

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What To Add To Tomato Soup

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Elevate your next can of tomato soup with one of these delicious additions! Discover the many things you can add to canned tomato soup to take it from good to outstanding.

Canned tomato soup has a place in every household. The nostalgia alone is worth keeping a few cans in the pantry. It's tasty, quick, convenient, warm, and comforting, and although you may have grown accustomed to eating it as is (or with a simple grilled cheese), the soup is incredibly versatile. I don't know about you, but when I see a can of tomato soup, I see a world of possibilities. There are so many directions to take it in, which is why today's topic is what to add to canned tomato soup.

What To Add To Tomato Soup

1. Soy Sauce

Canned tomato soup is essentially a blank slate, so first on the list of what to add to tomato soup is soy sauce because this one ingredient packs quite a punch. The salt in soy sauce ensures the soup is well seasoned, and all the super satisfying umami the sauce offers has a magical way of rounding out flavors. When heating the soup, start with a splash, stir, then taste and add more if needed. Additionally, Worcestershire sauce works similarly to soy sauce.

2. Basil

Basil is sweet and slightly peppery, with a lovely aroma sure to make your mouth water. It instantly enhances tomato soup by imparting those flavors and scents mentioned and adds an undeniable freshness (the beautiful green specks are nice, too). For the best result, heat the soup, add a little salt and black pepper, then add basil and blend until well combined. Basil should always be added at the end to ensure maximum flavor.

3. White Pepper

Unlike black pepper, white pepper boasts a subtler heat with earthy attributes. For the best result, crush white peppercorns yourself, and remember that although less spicy, white peppercorns have a more intense flavor and aroma than black, so it's essential to use the pepper sparingly to avoid overwhelming the soup.

4. Oregano

Oregano and anything with tomatoes is such a lovely, harmonious pairing. The classic Italian duo is aromatic, distinct, and oh-so delicious. Dried is recommended for this application because you can add it to the soup as it simmers, thus allowing a slow release of flavor that will infuse the entire pot.

5. Aromatics

Onion, garlic, bell pepper, celery, and carrots are a quick, easy way to boost canned tomato soup's flavor. Finely dice, sauté in a little olive oil until soft, pour in the soup and simmer. Once done, you can either enjoy the soup as it is or blend it for a smooth texture.

6. Fresh Tomatoes

So, although delicious, canned tomato soup undoubtedly has a bit of a canned flavor, but it is easy to transform with the help of fresh tomatoes. Here's what you want to do:

  • Halve a few Roma tomatoes, drizzle with olive oil, then season with salt and black pepper.
  • Pop them into a 400-degree oven and roast until browned and slightly jammy.
  • Blend with the canned tomato soup.
  • Enjoy.

The flavor is phenomenal, and the soup tastes like homemade roasted tomato soup. Roasted red peppers is a unique twist to this add-in.

7. Chili Flakes

A pinch or two brings the heat. To activate the spice, sauté in some oil, pour in the soup and simmer for 3-5 minutes.

8. Jalapeños

Treat jalapeños like you would any other aromatic. Dice or chop (remove the seeds and ribs for less heat), sauté in a bit of oil, add the soup and simmer for a bit to infuse with flavor. Afterward, you can enjoy it immediately with the bits of pepper or puree until smooth.

9. Grilled Cheese Croutons

This fun play on the popular pairing is such a treat. Grilled cheese croutons are crispy, cheesy, and easy to make. Just make a grilled cheese sandwich as you usually would (sharp cheddar works well here), remove the crusts, cut into 1-inch bite-sized cubes, and enjoy with the soup.

10. Protein

Chicken, beef, seafood, bacon, eggs; you name it! All are tasty additions to tomato soup, transforming it into a heartier meal. If you opt for any of the first three, pan-sear the protein, then slowly add the soup, scraping up the fond to add depth of flavor. As for bacon, feel free to use some of the drippings. If eggs are more to your taste, prepare those separately. Poached, fried, soft-boiled, and hard-boiled are all fine.

11. Parmesan Cheese

Add Parmesan cheese as a finishing touch. The best way is to grate it directly over a steaming hot bowl of soup. The fine shreds just melt into it, adding a fragrant nuttiness that's quite addictive. The salt in Parmesan cheese also lightly seasons the soup.

Sharp cheddar, gruyere, goat cheese or your favorite cheese can also be melted into the soup.

12. Pasta

Pasta is another item on the list of what to add to tomato soup. The duo creates a simple, economical, and meatless main that is satisfying and delicious. For this delightful addition, cook the pasta (preferably small pasta) in boiling water until al dente, drain, then add to the soup. You'll need 2 ounces of pasta per serving of soup.

13. Potatoes

Diced potatoes with a few herbs, maybe a legume, salt, and pepper create a hearty vegan stew in record time. As long as you rinse the potatoes beforehand, you can cook them directly in the soup. Any residual starch will thicken the soup.

14. Garlic-Infused Olive Oil

Garlic-infused olive oil is a lovely finishing oil. Drizzle it on top of each bowl right before serving. You have the option to use a store-bought one or make your own. To make:

  • Add 10 cloves of garlic to a saucepan with 1 cup of oil.
  • Turn the heat to low and cook for 5-7 minutes. The garlic will start to brown.
  • Strain into a glass bottle or jar. Reserve the garlic to make compound butter or add it to other recipes. You can even freeze it.
  • Use the garlic-infused oil as desired.

More Ways to Dress Up a Can of Tomato Soup

  • Add a splash of heavy cream, half-and-half or milk for a creamy tomato soup.
  • Diced carrots, celery, onions and bell peppers add depth to the flavor and nice crunch.
  • A few drops of balsamic vinegar or a squeeze of fresh lemon juice can enhance the tomato flavor.
  • Spinach, mushrooms, onions or zucchini can be stirred into the soup for a healthy and tasty addition.
  • Pesto, sherry, fish sauce, anchovy paste, or Thai red curry are some more creative add-ins.
  • Rice, quinoa, orzo, and farro are some hearty additions to canned tomato soup.
  • Garnish with a dollop of sour cream, salsa, green onions, pine nuts, pumpkin seeds, avocado, chickpeas, croutons, or tortilla strips.
  • A touch of cinnamon or chocolate will add a little sweetness to the soup.
  • Add sliced fennel bulbs or garnish with fennel seeds.
  • Mini-marshmallows are a unique addition.

Overall, canned tomato soup is tasty right out of the can but is even better when you get creative. Heating takes mere minutes, leaving some time to put in extra effort. Explore the additions mentioned and try different combinations to see what you like best. Your taste buds will thank you!

Get Even More Tips To Transform Your Food!

How To Dry Brine Steak

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Dry brining uses salt to brine meat, and the result is tender and juicy every time. Want to know how to dry brine steak? Continue to learn the simple process.

Dry brining is a straightforward process that involves salting and resting proteins before cooking to enhance their quality. This technique works particularly well on steak. You'll find the beef juicier and more flavorful, with a better crust and superior overall texture. Despite being a simple topic, understanding how to dry brine steak involves a lot of incredible food science. The impact salt has on beef is quite impressive, and after you try a dry-brined steak, you'll never settle for less. You'll have to plan your steak dinners three days in advance, but it is worth it.

How To Dry Brine Steak

Why You'll Love Dry-Brined Steak

Before we dive into how to dry brine steak, let's discuss why you'll love dry brining (if you need more convincing).

Amplified flavor - Salt is a flavor enhancer. It accomplishes this by decreasing water activity, resulting in more concentrated flavors.

Boosted Maillard reaction - As you probably know, the Maillard reaction is a chemical reaction between sugars and proteins when exposed to intense heat. The result is the production of hundreds of flavor compounds responsible for making steak so delectable. Dry brining boosts this reaction by bringing water to the surface, where it evaporates, thus tightening up and drying out the exterior.

Juicy - Over time, salt breaks down proteins, turning them from solid to liquid, and helps the meat retain natural moisture, resulting in a juicy steak.

Space-saving prep - Dry brining steak requires minimal space in the fridge. Unlike wet brining, where you must accommodate a container large enough to hold the brining solution and meat, a baking sheet with a wire rack is all you need to dry brine.

Easy prep, incredible results - Considering the flavor payoff and the active time required to dry brine steak, there's no reason not to do it.

Dry-Brined Steak Ingredients Notes

In addition to explaining how to dry brine steak, you'll find instructions on how to cook the steak in the recipe card. To start, you will need steak and salt. For this recipe/guide, I used a New York strip; however, feel free to use any type of steak that you can cook hot and fast. Others include T-bone, ribeye, filet mignon, chuck steak, and picanha. As for salt, kosher or sea salt is fine. We recommend a light layer of fine salt versus a layer of coarse salt. Other than that, the recipe calls for:

  • Garlic: Is there already enough flavor going on? Yes! Is there room for more? Also yes! Two minced cloves make dry-brined steak even more delicious. Garlic complements beef well.
  • Oil: Oil helps achieve a nice sear on the steak by promoting more uniform surface contact between the skillet and the steak. Only a thin layer is required.
  • Butter: Every good steak must be basted with some butter at the end. The flavorful fat is a nice finishing touch. Use unsalted butter to avoid an overly salty steak.

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

How to Dry Brine Steak

  1. Dry: Remove the steak from the fridge and pat it dry all over with a paper towel.
  2. Salt: Sprinkle both sides of the steak with a light, even layer of salt, making sure not to miss any spots. There is no need to salt the sides.
  3. Place onto a rack: Transfer the steak to a wire rack over a baking sheet. If you want to witness the power of salt in action, wait 15 minutes before refrigerating the steak. In 5-7 minutes, you'll observe osmosis occurring, resulting in a layer of water forming on the surface of the meat. During this process, moisture from the inside of the steak moves to the outside. Next, diffusion occurs. Diffusion causes the surface to dry out at the 10 to 15-minute mark.
  4. Leave to brine: Place the steak in the refrigerator and leave it to dry brine for a few days. There's no need to flip it. The rack allows the cold air to circulate evenly.
  5. Cook: All you need is a hot skillet, oil, and some time. Place the steak into a searing hot skillet with oil, cook for a few minutes per side, toss in some garlic and butter, quickly baste, then rest before slicing.
Resting Dry Brined Steak

Variations, Substitutions, and Cooking Tips

Feel free to add pepper - Although I prefer to add it before cooking, feel free to add black pepper at the same time as the salt. As always, freshly cracked is best.

Use any steak you like - As mentioned, any steak you can cook hot and fast will do.

Grill instead - Dry-brined steak cooks up just as beautifully on the grill. If you go this route, skip the butter basting for a dollop of compound butter, or skip it altogether.

Add herbs - A few sprigs of thyme or rosemary are a nice touch. Add the sprigs when the butter goes in.

Table salt will do - Although not recommended, you can use table salt in a pinch. Non-iodized is ideal since iodized salt imparts a bitter aftertaste that some find unpleasant.

Resting Dry Brined Steak

How To Dry Brine Steak

Yield: 1 steak
Prep Time: 2 days
Cook Time: 7 minutes
Total Time: 7 minutes

Dry brining uses salt to brine meat, and the result is tender and juicy every time. Want to know how to dry brine steak? Continue to learn the simple process.

Ingredients

  • 1 New York strip steak or similar, about 1 ½ inches thick
  • Kosher salt
  • Black pepper, freshly cracked
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon unsalted butter

Instructions

  1. Pat both sides of the steak with a paper towel to remove excess moisture, then generously sprinkle kosher salt on both sides.
  2. Place the steak on a wire rack over a baking sheet and pop in the refrigerator uncovered for 2 days. Flip it once per day. At the 2-day mark, check to ensure it has been properly brined. The surface should be dry, but you will be able to tell that the interior is tender when you poke it. If necessary, leave it to dry brine for one more day.
  3. Take the dry-brined steak out of the fridge and bring it to room temperature.
  4. Heat a medium cast-iron pan over high heat until hot, then add the oil and wait until the oil starts to smoke.
  5. Meanwhile, season both sides of the steak with black pepper.
  6. Add the steak to the skillet and sear for 3 minutes.
  7. Flip and cook for 2 more minutes, then add the butter and garlic. While wearing an oven mitt, tilt the pan away from you and use a metal spoon to baste the steak with the melted butter.
  8. Remove the steak from the pan and let it rest for 5 minutes. Slice and serve.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 619Total Fat: 57gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 98mgSodium: 372mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 23g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: How-To's
How To Dry Brine Steak

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Homemade Panko Breadcrumbs

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Known for their light, crisp texture, panko bread crumbs are the best. But what do you do when you don't have a box in your pantry? Make some, of course!

Homemade Panko Breadcrumbs

There's something special about panko breadcrumbs. The unique Japanese-style bread crumbs traditionally made from steamed, crustless bread (or bread cooked with an electric current) are processed into flakes and then dried, resulting in the flaky crumbs we know and love.

Speaking of, that's the secret to homemade panko: flaking bread. We may not have access to crustless bread, but if we apply that preparation to a basic loaf of white bread, the results are similar.

Why You'll Love Panko Bread Crumbs

Easy to prepare - Homemade panko bread crumbs involve grating day-old bread, dehydrating the flakes, and storing them for later use. It couldn't be simpler.

Light, crisp breading - People love panko because it isn't dense. Instead of getting a packed layer of crumbs on the surface of the food you're coating, panko delivers not only a crispy but crackling coating that is light and airy.

Less oil absorption - The drier, flakier consistency of panko bread crumbs means they absorb less oil, which is great because no one likes overly oily fried food. When frying, heat the oil to the recommended 350 degrees Fahrenheit.

Customizable - You can use any white bread you like (even gluten-free) and season the bread crumbs as desired. Consider this recipe a blank slate.

Great way to use leftovers - Whether you have leftover bread from a loaf you baked from scratch or bought from the store, turning it into panko is an excellent way to put the bread to good use.

Cost efficient - You'll get way more bang for your buck with inexpensive loaf and making DIY panko breadcrumbs.

Ingredients

To make panko breadcrumbs, you'll need the following ingredients:

  • White bread: Use day-old white bread (or a few days old). Fresh bread is nearly impossible to grate because it is far too soft and fluffy.
  • Seasonings: Seasonings are optional. You may want to make Italian panko by adding dried herbs, salt, or spices. There are many options to choose from.

That's it for the ingredients list, but measurements are provided in the recipe card below.

How to Make Panko Bread Crumbs

  1. Remove the crust: Take the crust off the bread. To reduce waste, cut as close to the edge as possible, cut crusts into cubes, and toast with olive oil and seasonings to make croutons.
  2. Grate: How you grate depends on the bread you are working with. Unsliced loaves are easy to grate. Cut into large chunks and use the medium or large holes on a box grater. For pre-sliced loaves of bread, feed smaller pieces into a food processor fitted with a shredding attachment.
  3. Dry: Spread the breadcrumbs onto a parchment-lined baking sheet and place into a preheated 300-degree oven to dry out the bread flakes. You'll know they are ready when dry and crisp yet not browned. The parchment prevents sticking and acts as a buffer to prevent the bread from browning. Since browning isn't the goal, use a light baking sheet to reflect heat rather than a dark one that absorbs it.
  4. Cool: Transfer the panko breadcrumbs from the baking sheet to a plate or platter and fully cool before use or storage.
Mahi Mahi With DIY Panko Breadcrumbs
Cajun Panko Crusted Mahi Mahi

Variations, Substitutions, and Tips

Go gluten-free - Use your favorite loaf of gluten-free white bread for gluten-free panko breadcrumbs.

Freeze the bread - This helpful tip makes it easy to achieve clean-cut flakes no matter how soft the bread is. Pop it in the freezer until it firms up, grate it, and then into the oven it goes! The concept is similar to freezing butter before grating to make the fat easier to cut into flour.

Experiment with flake sizes - The recipe suggests using the medium or large holes on a box grater for panko breadcrumbs that closely resemble store-bought. However, you can experiment. You may find that a specific flake size works best for a particular recipe.

Lightly toast - If you plan to use your panko to coat foods that require a brief cooking time (like shrimp), getting a jump start on color development may be beneficial. Instead of leaving them in the oven until dry, allow them to get lightly golden. Just don't take the color too far. If you do, the breadcrumbs may taste bitter and burnt after frying.

Add Seasonings - We used our panko breadcrumbs to make cajun panko crusted mahi mahi. To 2 cups of breadcrumbs, we added 2 tablespoons of cajun seasoning, salt and pepper, 2 tablespoons of parmesan cheese, and garlic salt. Create your own combos to flavor your favorite proteins!

Storage and Freezer Tips

In addition to storing panko breadcrumbs in an airtight container or bag, place the container in a cool, dry place in your kitchen (this means the cabinets close to your range are out of the question). Refrigeration is advised against since the cold temperature will only introduce moisture to breadcrumbs, as will freezing them.

Panko Breadcrumbs

Homemade Panko Bread Crumbs

Yield: 4 Cups
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 6 minutes

Known for their light, crisp texture, panko bread crumbs are the best. But what do you do when you don’t have a box in your pantry? Make some, of course!

Ingredients

  • 12 ounces day old white bread

Instructions

    1. Preheat your oven to 300 degrees Fahrenheit. Oven temperature is crucial, so it helps to have an oven thermometer since some ranges run hot. A thermometer helps identify this so you can adjust the oven temperature accordingly.
    2. Grate the bread with a box grater, push the bread through the shredding plate of your food processor, or pulse a few times in a blender.
    3. Spread the grated bread onto a baking sheet lined with parchment paper in an even layer and place it into the oven for 6-8 minutes. The goal is to dry the bread, not toast it, so watch closely to ensure it does not brown.
    4. Remove the panko breadcrumbs from the oven and transfer them to a platter or another baking sheet to avoid the risk of residual heat toasting them.
    5. Thoroughly cool the panko breadcrumbs, then store them in a glass jar or another airtight container until ready to use.

Notes

Prep time may vary - if you are hand grating the bread it will take longer than if using a food processor.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 57Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 104mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 2g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: Japanese / Category: How-To's
Homemade Panko Breadcrumbs

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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)

Pastechi - Aruba’s Famous Meat Pastry

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Pastechi is a flaky, crescent-shaped pastry filled with various proteins and vegetables. This version is beefy, rich, fragrant, and baked instead of fried!

During a family vacation in Aruba, a tiny island nestled in the heart of the Caribbean, I stumbled upon "Pastechi's," a quintessential Aruban food. The first bite was a revelation that unveiled a hidden gem of Aruba's culinary heritage. Since finding Pastechi's in the U.S. is not easy, I made this quick and easy recipe to hold us over until our next visit to Aruba.

hot pastechi just out of the oven on a red plate, with one cut in half with the beef filling exposed

Pastechi's are a traditional Aruban breakfast with considerable cultural influences. The savory, protein-filled pastry is delicious, filling, and not as complicated to put together as you may think. Make the dough, chill it, prepare the filling in the meantime, and you'll have pastechis before you know it.

Many pastechi recipes call for deep frying, but these are baked (similar to how we make chicken empanadas). In addition to making them a little healthier, baking decreases cooking time because you can cook all the pastries at once instead of in batches. They still turn out golden brown, crispy, and piping hot (seriously, let them cool before taking a bite).

Why You'll Love Pastechi

Protein - Every pastechi contains a generous amount of protein. You can increase that even more with hard-boiled eggs, beans, etc.

Loaded with vegetables - The filling contains carrots, celery, onion, and more.

Full-flavored - Every bite has this intense beefiness enhanced by the flavor and aromatics of the vegetables used. The pastry is flaky and buttery, and both elements come together seamlessly.

Easy assembly - Divide the dough, roll, fill, and seal. Assembly is straightforward and makes for an excellent group activity when you have company. Pastechi party, anyone?

Ingredients

To make pastechis, you will need the following:

  • All-purpose flour: All-purpose flour is perfect for flaky, crunchy dough. Bread flour will yield a dough that is too tough, while flour with less protein will yield a dough that falls apart.
  • Butter: The fat helps form the dough and contributes to pastechi's signature flakiness. Chill it before use so you can easily cut it into the flour.
  • Eggs: Pastechi dough is simply an egg-enriched pie dough. The addition adds flavor and moisture.
  • Cold water: Emphasis on cold (it keeps the fat from warming any further).
  • Beef: I find that 80/20 ground beef works best. It's flavorful because it has a fair amount of fat, but not so much that it makes the filling greasy.
  • Vegetables: Vegetables like onion, celery, and carrots add texture, sweetness, vitamins, minerals, and more. They also play a crucial role in lightening up each bite. Otherwise, you'll just have meat and pastry.
  • Bouillon: A little beef bouillon enhances the beefy flavor of the filling and also boosts the savory factor. Furthermore, the glutamates add umami.

Find the complete list of ingredients in the recipe card below!

How to Make Pastechi

  1. Prepare the dough: Cut butter into the flour, mix in the egg, and follow with cold water to bring the dough together. Once it's ready, wrap the dough in plastic and chill it for a few hours.
  2. Make the filling: As the dough gets nice and cold, put that time to good use by making the filling. Sauté the aromatics, add the beef and seasonings, sauce it up (slightly), and the pastechi filling will be ready before you know it.
  3. Roll the dough out: Before you do, lightly flour your work surface and divide the dough in half. Once done, roll the dough thin and cut it into circles. If the pastechi dough gets too warm, it sticks more, may fall apart, and become challenging to handle, so work swiftly.
  4. Fill and bake: Add a spoonful of filling onto each dough round, brush the edge with milk, fold the dough over to create a half-circle, and seal with the tines of a fork. Once done, transfer to a baking sheet, brush with milk, and bake for 20 minutes.
step 12 of a pastechi recipe: a round of dough being stuffed with the filling before baking

Variations, Substitutions, and Cooking Tips

Deep fry - To deep fry, heat neutral oil with a high smoke point to 350 degrees and fry in small batches for 3-4 minutes per side. When done, place pastechis on a paper towel-lined plate to drain excess oil and transfer to a wire rack. If you choose to fry, remember that frying requires a little more time and effort since you have to work in smaller batches to avoid overcrowding (you don't want to steam the pastries) and monitor the oil temperature.

Use another protein - Try shredded beef instead of ground beef, pork, chicken, or tofu. Feel free to use leftovers to save time.

Add additional mix-ins - Try peas, spinach, cheese, and others to customize the pastries, or swap the Tabasco for your favorite hot sauce.

No milk? - Brush the pastechi with heavy cream or egg wash instead.

Use a marble slab - If you have one, use it. Marble pastry slabs stay cold, which keeps the dough cold as you roll it thin. Doughs are also less prone to sticking to marble, meaning you can use less flour for dusting.

Or try a marble rolling pin - They have the same benefits as a slab. They're also pretty heavy, and the additional weight makes it easier to flatten cold dough.

Use a cup to cut dough rounds - If you don't have a biscuit or cookie cutter, use a glass to cut the dough into rounds.

hot pastechi just out of the oven on a red plate, with one cut in half with the beef filling exposed

Homemade Pastechi

Yield: 20-25 pastechi
Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 1 hour
Total Time: 2 hours 10 minutes

Pastechi is a flaky, crescent-shaped pastry filled with various proteins and vegetables. This version is beefy, rich, fragrant, and baked instead of fried!

Ingredients

Dough

  • 5 cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 2 sticks unsalted butter, chilled
  • 2 eggs, beaten
  • 1 cup cold water
  • Milk, as needed for assembly

Filling

  • 2 tablespoons vegetable oil
  • ½ large yellow onion, finely chopped
  • ½ green bell pepper, finely chopped
  • ½ cup finely diced carrot
  • ½ cup finely diced celery
  • 3 garlic cloves, minced
  • 1 pound lean ground beef
  • 1 teaspoon garlic salt
  • ½ teaspoon black pepper
  • ¼ teaspoon granulated beef bouillon
  • 2 tablespoons tomato sauce
  • 2 tablespoons soy sauce
  • ¼ cup diced Roma tomato, seeds removed
  • ½ tablespoon tabasco

Instructions

    1. Whisk the flour and salt in a bowl. Cut the butter into small cubes and add it to the flour. Use a pastry cutter, fork, or clean hands to work the butter into the flour. If using your hands, employ a quick, pinching motion for the best results.
    2. Once the mixture resembles coarse crumbs, stir in the eggs. Slowly add water as you knead until the dough is hydrated enough to form a ball (you may not need all the water).
    3. Wrap the dough in plastic and chill it for 1-2 hours.
    4. Meanwhile, heat the oil for the filling in a large skillet over medium-high heat.
    5. Add the onion, bell pepper, diced carrot, and celery—Sauté for 5 minutes or until the onions are translucent. Then, toss the garlic into the skillet and cook for another 1-2 minutes.
    6. Add the meat, salt, pepper, and granulated bouillon. Cook while breaking the meat apart with a wooden spoon until browned. This will take 5-7 minutes.
    7. Create a little space in the center of the pan (push the meat and vegetables aside) and pour in the tomato sauce and soy sauce.
    8. Start stirring everything together once the sauces start to thicken slightly (about 5 minutes).
    9. Stir in the tomatoes and Tabasco. Remove the filling from the heat once the tomato juices evaporate, about 5 minutes. Taste and adjust the seasonings if necessary. If needed, add a pinch more salt and pepper to the filling.
    10. Divide the dough in half and leave half in the refrigerator.
    11. Lightly flour your work surface and rolling pin. Roll half the dough into a very thin sheet, aiming for the thinnest possible without tearing. Cut the dough into rounds using a 3-4 inch cookie/biscuit cutter.
    12. Fill each round with 1-1 ½ tablespoons of filling (use slightly more for 4-inch rounds). Lightly brush the edges with milk, fold over, and seal using the tines of a fork. Transfer the pastechi to a baking sheet and continue until all are done.
    13. Once you move on to the second half of the dough, preheat the oven to 400 degrees Fahrenheit.
    14. When all the pastechi are filled, brush their tops with milk, then bake for 20 minutes or until they're golden brown.
Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 233Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 279mgCarbohydrates: 22gFiber: 1gSugar: 1gProtein: 9g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: Caribbean / Category: Dinner
Pastechi - Aruba’s Famous Meat Pastry

Brown Butter Caper Chicken

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This brown butter caper chicken is pan seared with just the right amount of salty and savory flavors in a nutty brown butter sauce. It looks and tastes decadent, but is easy to make!

If you're looking for a new way to dress up a chicken breast cutlet, this is a great recipe for you! Chicken breast can get boring, but when you add an easy flavorful sauce like this one, you'll have a good reason to enjoy it again. The rich, nutty flavor of the browned butter is enhanced by the slightly salty capers, and tastes so good spooned on top. Since it's easy to make, this recipe works just as well as a weeknight meal as it does for a special occasion.

Brown Butter Caper Chicken

Why You'll Love Brown Butter Caper Chicken

Easy To Make - Making the brown butter is the most time consuming portion of the dish, and that time is spent stirring the butter. The only other prep work for this recipe is finely dicing the onions. Everything else is done in the pan.

Flavorful Sauce - The brown butter has an aromatic, nutty flavor and the capers are pleasantly salty. The salt from the capers enhances the nuttiness of the butter making for a delicious sauce that manes a bland chicken breast taste like an elevated restaurant dish.

Great Presentation - The pan-seared chicken browns nicely, then topped with brown butter, capers and diced onions. It has a slightly elegant presentation that works for both Sunday dinner or a holiday meal.

Versatile - The sauce is the star here. The chicken is the vessel to serve it. You can just as easily serve this brown butter caper sauce over fish, steak, or shrimp, and it's delicious on top of pasta, potatoes, or rice.

Brown Butter Caper Chicken Ingredients Notes

  • Chicken Breast Cutlets: Choose good quality chicken breast cutlets. If they don't have cutlets available, you can cut a chicken breast in half horizontally to make them thinner, or pound them with a mallet. Thinner cuts help the chicken cook more evenly.
  • Brown Butter: The brown butter offers an intense buttery flavor with toasty, nutty undertones that are rich and flavorful. Remember to start with 2 sticks of unsalted butter.
  • Aromatics: Onions and garlic complement the brown butter and add the perfect savory notes.
  • Capers: No salt is added to this dish - the capers add just the right amount and enhances the flavor of the brown butter. If you are sensitive to salt, start with one tablespoon of capers and add more as desired.

You'll find the complete ingredients list with amounts in the recipe card below!

How To Make Brown Butter Caper Chicken

  1. Brown the butter: Brown the butter then remove from heat and set aside.
  2. Prepare chicken: Add oil or ghee to the pan and sear chicken. Remove from heat and set aside.
  3. Make the sauce: Sauté the onions, garlic, and capers, and add the browned butter. Stir until combined.
  4. Complete the dish: Add the chicken back to the pan and cook just until warmed, stirring the sauce gently.
  5. Serve: Plate the chicken and spoon the sauce over each cutlet and serve!

Variations, Substitutions, & Cooking Tips

  • Protein Alternatives: Chicken thighs would also work with this recipe, as would steak, shrimp or scallops, and white fish like cod, tilapia, or halibut.
  • Vary the salt level: As we mentioned above, start with 1 tablespoon of capers if you are sensitive to salt, then add more until you get your desired level of saltiness.
  • Change up the onions: Shallots would be a great swap here and would make the dish look even more elegant.
  • Punch up the flavor: Add a bit of lemon zest or a squeeze of lemon juice to add that citrusy flavor. This would make the dish taste similar to a piccata.
  • Add some heat: Love spice? Add a teaspoon of cayenne pepper or crushed red pepper, or even some finely chopped jalapeno to bring the heat to this recipe.
  • Butter prep: You can make browned butter ahead of time and keep it on hand for adding to recipes as needed. It freezes nicely.

Storage & Reheating

Cool any leftovers to room temp and place in an airtight container. Store leftovers in the refrigerator for up to 4 days, or in the freezer for up to one month.

To reheat, place leftovers in a shallow skillet and cook over medium heat until warmed through, being careful not to over cook the chicken. To reheat in the microwave, place in a microwaveable dish loosely covered, and heat in one minute increments, stirring sauce between bursts, until heated through. To heat in the oven, place leftovers in an oven safe baking dish. Preheat an oven to 350 degrees, and cook chicken for 10 to 15 minutes or until heated through.

Chicken In Brown Butter Sauce

Brown Butter Caper Chicken

Yield: 4 Servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes

This pan seared chicken with brown butter sauce and capers is just the right amount of salty and savory with a nutty brown butter sauce. It looks and tastes decadent, but is easy to make!

Ingredients

  • 4 Chicken Breast Cutlets
  • 2 Tablespoons Avocado Oil or Ghee
  • 1 Tablespoon Minced Garlic
  • ½ of a Medium Yellow Onion finely chopped, or ¼ cup chopped shallots
  • 2-3 Tablespoons, Capers
  • ¾ Cup of Browned Butter (Make first, or ahead of time)

Instructions

  1. Heat 2 tablespoons of Avocado Oil or Ghee in a pan over medium heat. Finely chop onions while pan is heating.
  2. When oil is hot, add chicken to pan. Cook for 5 minutes per side or until cooked through. Transfer chicken to bowl and set aside.
  3. Add chopped onions and minced garlic to pan. Add an extra splash of ghee or oil if needed. Cook over medium heat until onions are tender, stirring occasionally.
  4. When onions are tender, add capers (and a splash of the caper liquid if desired).
  5. Sauté for 2-3 minutes.
  6. Add brown butter and sauté 1-2 minutes until combined.
  7. Add chicken back to pan, spoon sauce over chicken, and heat for another minute or two.
  8. Plate, spoon extra sauce over chicken, and serve.

Notes

See our instructions for how to make browned butter.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 586Total Fat: 48gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 190mgSodium: 506mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 34g

This data was provided and calculated by Nutritionix.

© Heidi Deal
Cuisine: American / Category: Dinner
Brown Butter Caper Chicken

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How To Brown Butter

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Toasty, nutty, and delightfully aromatic, browned butter reigns supreme! Learn how to brown butter like a pro with this easy step-by-step guide.

Browned butter is simply butter heated until the milk solids turn brown. This process intensifies the butter's flavor and aroma. It goes from neutral and creamy to nutty and toasty with a deeper, more complex taste. As butter browns, it initially goes from a solid to a liquid, then moisture evaporates, and the milk solids transform from white to a golden brown. Seems simple enough, right?

How To Brown Butter

What Butter is Best for Browning?

Before we get to how to brown butter, let's discuss what butter is best for browning. It's possible to brown unsalted and salted butter; however, unsalted butter is preferred because variable salt content can alter the final product of whatever you're cooking. Here are two reasons why:

  1. Salted butter is more difficult to brown because it tends to foam more, making it challenging to monitor the color.
  2. Salted butter allows less control over seasoning. With browned salted butter, the salt coats the milk solids, concentrating it, so depending on how you're using it, the butter can ruin your dish or baked goods.
Butter for Brown Butter

How to Brown Butter Step by Step

Scroll down for a printable recipe card!

Here are the items you'll need to brown butter:

  • Unsalted butter - Use any brand you like; whether it is standard butter or sweet cream doesn't matter. You can also brown as much as you like, but let's use 2 sticks (1 cup) for this guide. The butter should be at room temperature or chilled in the fridge, not frozen. Although you can totally brown frozen butter, the process takes longer. Freezing brings more moisture into the equation, and that moisture must evaporate before browning takes place.
  • Pan - Use a light-colored saucepan or skillet, so it is easy to monitor the color of the butter as it browns. Once you're used to the process, you can use a darker pan if you wish, but light is the way for the first few times. Aluminum, enameled cast iron, stainless steel, and ceramic are all fine.
  • Something to stir - It's best to stick with a wooden spoon or heat-safe rubber spatula. Browned butter requires quite a bit of stirring, so you want to avoid anything that can damage your pan.
  • A heatproof bowl - As soon as the butter is brown, transfer it to a heat-safe bowl. Otherwise, the residual heat from the pan will continue to brown the butter, which runs the risk of burning it.

Once you have what you need, follow these simple steps:

  1. Cut the butter into tablespoon portions: There's no need to be exact. The purpose is to divide the butter into smaller pieces so it melts quickly and evenly. Although you can brown as much butter as you like, it is best to work with no more than 2 sticks at a time unless you plan to use a large pan. The process takes longer than necessary, and sometimes results are inconsistent.
  2. Transfer the butter to the pan: Place the pan over medium heat.
  3. Melt: The butter will take a few minutes to melt entirely. Continuously stir during this time.
  4. Keep stirring: Once the butter fully melts, continue to stir. During this time, the butter will foam, and then the foam will subside. Once this occurs, the butter will turn golden brown, and the milk solids at the bottom will appear toasty and brown. This process will take 5-7 minutes from start to finish.
  5. Transfer to a bowl: Immediately remove the pan from the heat once the butter is brown. From there, pour the butter into a heat-safe bowl and allow it to cool before using.
Brown Butter In A Bowl

Can Brown Butter Burn?

Yes, it can, and when it does, it is unsalvageable. It's bitter and unappetizing instead of having a toasty, nutty flavor and aroma. The worst part is that butter can go from browned to burned in seconds. For this reason, you never want to leave it unattended, and you don't want to stop stirring it until it comes time to remove the butter from the heat and transfer it to a bowl. As advised, you don't want to leave it unattended at any time, but this is especially important when the foam dissipates, and the milk solids are visible.

Light Brown Butter vs Dark Brown Butter
Two versions of browned butter. The darker butter is more robust and nutty, but you don't want it darker than this!

Best Ways to Use Brown Butter

Brown butter has endless uses. Its ability to enhance food knows no bounds. One way to use it is as a mix-in for mashed potatoes, dips, spreads, soups, stews, and even ice cream. Brown butter is also a flavorful cooking fat for roasting, sautéing, and pan-searing. Moreover, brown butter is an excellent addition to batters and doughs. Waffles, cakes, pancakes, cookies, pie crusts; the options are endless.

Chicken In Brown Butter Sauce
Pan Seared Chicken with Brown Butter Sauce and Capers

How to Substitute Butter with Brown Butter in Cooking

Above are different ways to use brown butter, but you may wonder how to substitute it in cooking. After browning your first two sticks, you'll notice that less butter remains once browned. This is due to moisture loss, so you don't want to brown the exact amount of butter a recipe calls for and proceed with the recipe. Instead, brown more than you need, chill it so it solidifies, then measure the amount of butter a recipe calls for. This way, you aren't inadvertently decreasing the fat in the recipe.

Storage Tips

Brown butter is best stored in an airtight container once it has cooled to room temperature. From there, refrigerate or freeze it. If stored in the refrigerator, use the butter within five days. If frozen, you have up to 3 months. For more convenient freezing, consider pouring it into ice cube trays. This way, you can pop out a cube or two as needed.

Browned butter can transform ordinary recipes into extraordinary ones with its delicious nutty flavor and mouthwatering aroma. Just remember to be patient, attentive, and careful to avoid burning. Now, go ahead and brown a stick or two.

How To Brown Butter

Browned Butter

Yield: 2 cups
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes

Toasty, nutty, and delightfully aromatic, browned butter reigns supreme! Learn how to brown butter like a pro with this easy step-by-step guide.

Ingredients

  • 2 Sticks Unsalted Butter

Instructions

  1. Slice butter into tablespoon portions
  2. Place butter in a pan over medium heat
  3. Stir continuously as butter melts
  4. Continue to stir for 5-7 minutes, until foam subsides. Butter should be golden brown and milk solids should be a toasty brown color
  5. Remove from heat and immediately transfer to a heat safe bowl to cool
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 23gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 61mgSodium: 3mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: How-To's
How To Brown Butter

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Spam Musubi

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Spam musubi perfectly balances sweet, savory, and umami flavors. Take one bite, and it's clear why musubi is a popular lunch and snack food in Hawaii.

Spam musubi is a true Hawaiian gem that has won over the taste buds of people far beyond the Pacific Islands, including myself. There is nothing not to like about it. You have crispy, lightly glazed spam with salty nori and perfectly cooked rice that serves as a neutral element, bringing together the two boldly flavored ingredients. Every bite is meaty, salty, and sticky. Moreover, spam musubi is so easy to make.

Spam Musubi

Why You'll Love Spam Musubi

Inexpensive - Spam, rice, and nori are all you need, which may be $12. You can't beat that, especially when you realize you'll have more rice and seaweed to use in other recipes.

Fun - I don't know about you, but I enjoy recipes requiring assembly. They get your hands a little dirty, creating a pleasant sensory experience. It can quickly become a group activity and presents the opportunity to personalize your food.

Portable - Pop one into a lunch box, wrap spam musubi in plastic or transfer it to a sandwich bag to take with you. Since spam musubi is best at room temperature, it's perfect when you're on the move.

Easy to customize - Spam musubi is one of those dishes that you can make your own. From changing up the glaze to adding fresh elements, the options are endless.

What is SPAM?

SPAM is a fully cooked spiced ham luncheon meat that contains pork with ham, salt, water, modified potato starch, sugar, and sodium nitrite. SPAM was originally called "Hormel Spiced Ham," but its name was later shortened to SPAM, derived from the "Sp-" in Spiced and the "-am" in Ham.

Optional Tools to Use

I highly recommend using a spam musubi slicer, aka egg or luncheon meat slicer, and spam musubi molds. The slicer will cut the spam into perfectly even slices while the molds will easily form nice rectangle shapes. You can find spam musubi kits on Amazon or at a local Daiso.

Spam Musubi Ingredients Notes

To make spam musubi, you will need the following:

  • Spam: The recipe suggests low-sodium SPAM since the classic variety of the meat product is very salty. Moreover, the glaze includes soy sauce, which is high in sodium. However, use what you like. Low-sodium spam combines pork and chicken, while classic spam is all pork, which may be a deciding factor. If you go the classic route, consider low-sodium soy sauce.
  • Short-grain rice: Unlike long-grain rice, short-grain rice is sticky when cooked, which is essential for spam musubi since the rice is formed into a rectangle about the size of a slice of spam before nori enters the equation. Using another type of rice could make the assembly a nightmare.
  • Nori: You'll need full sheets for this recipe.
  • Sugar: Plain, granulated sugar is all you need. It gives the dish balance and helps the spam crisp up and caramelize.

You'll find the complete ingredients list with amounts in the recipe card below!

Spam Musubi Ingredients

How to Make Spam Musubi

  1. Make the rice: Once washed well, add rice and water to a pot, leave it to soak to plump the grains, then cook until all the water is absorbed. Once done, the rice needs a little steam before it is ready. 
  2. Cool the rice: Hot rice doesn't work for spam musubi and would be hard to handle. Give it time to cool to room temperature.
  3. Cook the spam: Is spam already cooked? Yes, but to achieve a caramelized result, it's browned in a pan, then lightly coated in a delicious soy sauce glaze.
  4. Assemble and serve: Shape a portion of rice into a rectangle about the same size as a slice of spam, place it on top of the spam, roll both in a strip of nori, and repeat! They will be done before you know it.
Ready To Make Spam Musubi

Variations, Substitutions, and Cooking Tips

Watch the rice - Although you don't want to check it constantly as it cooks, do so occasionally to avoid overcooking. When all the water is gone, take the rice off the heat.

Consider using a rice cooker - If you have one, definitely put the kitchen appliance to use. They make cooking perfect rice a breeze.

Try sushi rice - You know how spam is super salty? The vinegar and sugar used in sushi rice counteract that to create a balanced flavor profile.

Shaping the rice - Portion out a ball of rice and use the empty Spam can to gently smash it down, then use the open end to cut out the rectangular shape to match the Spam slices.

Switch up the glaze - A bit of garlic would be delicious. You can add chili flakes for heat, pineapple juice for a fruity touch, or use maple syrup/honey to make it refined sugar-free.

Add teriyaki - The sauce is sweet, tangy, sticky and goes well with spam musubi.

Dipping - Use a little low sodium soy sauce and wasabi, or ponzu sauce for dipping the finished product.

Storage and Freezer Tips

Spam musubi is best stored at room temperature and eaten within a few hours. The second-best option is the refrigerator. Just pop them in an airtight container and chill for no longer than a day. Unfortunately, the rice hardens and develops an undesirable texture the longer they're stored at a cool temperature. Do not freeze.

How to Reheat

Spam musubi stored in the fridge can be reheated in the microwave for 10-15 seconds to bring it to room temperature. Unfortunately, the nori may become soggy and chewy. Despite the texture change, the flavors will still be on point! Spam musubi made the right way is tasty no matter what.

Spam Musubi

Spam Musubi

Yield: 8
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes

Spam musubi perfectly balances sweet, savory, and umami flavors. Take one bite, and it’s clear why musubi is a popular lunch and snack food in Hawaii.

Ingredients

Rice

  • 2 cups uncooked short-grain rice
  • 20 fluid ounces water

Spam Musubi

  • 2 teaspoons neutral oil of choice
  • 1 (12-ounce) can low-sodium spam
  • 2 fluid ounces water
  • 2 ½ teaspoons soy sauce
  • 2 tablespoons granulated sugar
  • 4 cups cooked short-grain rice
  • 3 sheets nori, cut into 2x8 inch strips

Instructions

Rice

  1. Quickly rinse the rice under cool running water and drain a few times until the water is mostly clear to remove excess starch. Remember to agitate the rice with your hands to wash the grains thoroughly.
  2. Drain the rice well, then transfer it to a heavy-bottomed pot with the measured water.
  3. Leave the rice to soak in the water for 20 minutes. This helps to plump the grains to promote tender rice instead of mushy rice.
  4. Partially cover the pot with the lid and bring to a boil over medium heat.
  5. Reduce the heat to low once boiling, and fully cover the pot. Cook for 12-15 minutes or until all the water is absorbed. Check the rice occasionally. Any water present indicates that the rice needs to cook a bit longer.
  6. Remove the pot from the heat, leave the cover on, and let the rice steam for 10 minutes. Do not remove the lid during this time.
  7. Uncover the rice, fluff (preferably with a rice paddle, then transfer to a bowl to cool to room temperature.

Spam Musubi

  1. Heat a large nonstick skillet over medium heat.
  2. Add the oil once the skillet is hot, then add the slices of spam once the oil is hot.
  3. Cook for 2-3 minutes per side or until golden brown and crisp.
  4. Whisk the water and soy sauce together in a small bowl.
  5. Sprinkle the sugar evenly over the spam slices.
  6. Pour in the soy sauce and water mixture once the sugar melts. Pour around the spam as opposed to over the spam.
  7. Continue to cook the spam for 3-4 minutes, flipping halfway through. The soy sauce and water mixture meld with the sugar during this time to create a light glaze.
  8. Transfer the spam slices to a plate to cool to room temperature.
  9. Place a strip of nori vertically onto a cutting board/work surface.
  10. Place a slice of spam perpendicular to the strip.
  11. Dampen both hands, then form a ½ cup of rice into a ball.
  12. Firmly press the ball into a rectangular shape about the same size as the slice of spam.
  13. Place the rice on top of the spam.
  14. Carefully roll the spam and rice in the nori, sealing the end with water.
  15. Rinse your hands and repeat.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 200Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 195mgCarbohydrates: 37gFiber: 1gSugar: 3gProtein: 4g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: Japanese / Category: Lunch and Snacks
Spam Musubi

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Copycat In-N-Out Sauce (Spread)

by Leave a Comment

This In-N-Out sauce (spread) copycat is one of my favorites. It's sweet, salty, tangy, and tastes like the original. Better yet, it comes together in minutes!

Do you get your In-N-Out burgers with or without their famous spread? If you've ever uttered the words "no spread," I hate to break the news to you, but you're seriously missing out. The creamy, uniquely tangy, slightly salty, and sweet sauce is fantastic and can instantly enhance food, whether it's a burger, fries, or simple carrot sticks. To give you a better idea of the flavor, think thousand island dressing, but better. It is creamier, the tang is more pronounced, and the sauce is slightly sweeter.

In-N-Out Sauce (Spread) Copycat

Why You'll Love This In-N-Out Sauce Copycat

It tastes like the real thing - There are a lot of copycat recipes, but this one is spot on. If you purchase a few Double-Doubles, put this sauce on them, and ask someone to taste test, they will not know the difference.

Inexpensive recipe - The sauce comprises standard, everyday condiments mixed until well combined. That's all. You probably have everything you need right now.

Only six ingredients are required - I mean, five is always ideal, but the sixth one is entirely optional.

It pairs well with various foods - Burgers, fries, steak, and veggies; this sauce tastes terrific on so many foods.

In-N-Out Sauce Copycat Ingredients Notes

  • Mayonnaise: Mayonnaise is the ideal base for sauces like this one since it's a stable emulsion. The spread stays nice and smooth because mayo is stable. Furthermore, mayonnaise has a pleasant flavor that works well with the other ingredients. Select a high-quality mayonnaise since this ingredient is essential (it is the base). Quality indicators include a viscous, custardy consistency (not gelatinous), tangy taste that isn't overwhelming, and a full-fat flavor.
  • Ketchup: The popular condiment is exceptionally complex and adds flavor to the sauce. It's sweet, sour, salty, and has a wonderful complexity. It's also responsible for the signature peachy-orange hue.
  • Sweet pickle relish: This type of relish brings a sweet and vinegary tang; if you've ever had In-N-Out spread before, you know that tang is a must. Use your favorite brand.
  • Vinegar: Since the sweet pickle relish brings sweetness and tartness, the recipe calls for a little extra vinegar to ensure that tartness comes through.
  • Sugar: Sugar, specifically granulated, is the aforementioned optional ingredient. You want it on hand in case the sauce needs extra sweetness. This heavily depends on the ketchup and relish used. Some brands have more sugar, while others have less.

Find the complete ingredients list with amounts in the recipe card below!

Copycat In-N-Out Sauce Recipe

How to Make This In-N-Out Sauce Copycat

  1. Measure the ingredients: I measure the ingredients by weight for accuracy and recommend you do the same if you have a food scale.
  2. Stir: Mix until everything is well combined. Stop once you have an even, consistent color.
  3. Adjust if needed: Taste the sauce and add sugar if needed. You may also find that this In-N-Out sauce copycat needs another pinch of salt.
  4. Enjoy: Use the sauce as desired.
Copycat In-N-Out Sauce on Burger and Animal Style Fries

Variations, Substitutions, and Tips

Use vegan mayo - This simple swap will make a vegan copycat of this famous sauce.

Add garlic - Minced fresh garlic will add a hearty dose of flavor to the sauce. However, it will no longer taste exactly like the In-N-Out spread you know and love.

Use lemon instead of vinegar - If you don't have white vinegar or aren't fond of the scent, lemon is a viable alternative. The result won't be precisely like In-N-Out's, but the flavor will be close. The point of the vinegar is, of course, acidity, and lemon supplies that.

Make it spicy - Replace a portion of the pickled relish with finely chopped pickled jalapeno if you want to create a version of In-N-Out's spread with heat.

Use superfine sugar (if you have it) - It mixes into the sauce well without running the risk of graininess.

How to enjoy real In-N-Out sauce at home - Did you know when visiting an In-N-Out Burger restaurant you can request free packets of their famous special sauce? So request a few extras, store them in your refrigerator and enjoy that authentic In-N-Out taste on a homemade burger, sandwich or fries.

Go beyond burgers - This tangy dressing can be enjoyed on a variety foods including salads, grilled cheese sandwiches, fish or veggie sticks, tacos, wraps, chicken, hot dogs, pizza, baked potatoes, breakfast burritos, corn on the cob, meatballs, and even egg rolls.

Storage and Freezer Tips

Store leftovers of this In-N-Out sauce copycat in an airtight container and refrigerate it for 4-5 days. Do not freeze anything made with mayonnaise because the freezing temperature will ruin the texture. As mentioned, mayonnaise is an emulsion and added moisture from freezing will compromise that. This recipe is easy to scale up or down, so only prepare what you need for the best result. The sauce takes mere minutes, and you can always make more.

This In-N-Out sauce copycat is a versatile and delicious addition to your go-to condiments. Its simplicity, affordability, and mouthwatering taste make it a go-to sauce to elevate the flavors of various dishes. Whether you're a fan of In-N-Out or simply looking for a fantastic sauce to enhance your meals, this copycat recipe is a must-try! You can dip bacon strips in this In-N-Out spread copycat, and they would be more delicious.

Copycat In-N-Out Sauce on Burger and Animal Style Fries

In-N-Out Sauce (Spread)

Yield: 7 Ounces
Prep Time: 5 minutes
Total Time: 5 minutes

This In-N-Out sauce (spread) copycat is one of my favorites. It’s sweet, salty, tangy, and tastes like the original. Better yet, it comes together in minutes!

Ingredients

  • 4 ounces mayonnaise
  • 2 ounces ketchup
  • 1 ounce sweet pickle relish
  • 1 ½ teaspoons white vinegar
  • ⅛ teaspoon fine sea salt
  • ½ teaspoon granulated sugar, preferably superfine

Instructions

    1. Combine all the ingredients in a bowl except the sugar. Stir until well combined.
    2. Taste and add the sugar if necessary. The reason why the sugar is optional is that sweetness varies by brand of ketchup and relish. Some are less sweet, and some are sweeter.
    3. Use as desired.

Nutrition Information:
Yield: 7 Serving Size: 1
Amount Per Serving: Calories: 125Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 7mgSodium: 245mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 0g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: American / Category: Sauces
Copycat In-N-Out Sauce (Spread)

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40 Keto Dinner Ideas

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Looking for more Keto Dinner Ideas? Add these delicious Keto Dinner Recipes to your rotation for comforting meals that are quick and healthy.

Are you starting the Keto Diet or just looking for new recipes to try? We've got some great recipes for you below. But first, let's talk a bit about what the Keto Diet is.

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Keto Dinner Ideas

What Is Keto?

The Keto - or ketogenic - diet revolves around eating a high fat diet that includes low to moderate amounts of protein and very low carbs.

The Keto diet is intended to help with weight loss and improve your overall health, and it may have benefits that protect against diseases and health conditions like cancer, diabetes, and heart disease.

Based on the high fat, low carb model, the Keto diet allows the body to enter a metabolic state of ketosis. In Ketosis, the body uses ketones that are produced from fat as it's primary way to burn energy, so the body burns more fat than on a regular diet. Normally, the body uses blood sugar for energy.

Pros & Cons Of Keto

Pros: The Keto Diet can help with weight loss and may help manage appetite and other health conditions like diabetes and cholesterol. Keto diets may also help lower blood pressure.

Cons: People who try the Keto diet may experience some of the following side effects: constipation, bad breath, headache, and brain fog.

There are some studies that indicate that practicing the keto diet for the long-term can lead to nutrient deficiencies, kidney stones, and low protein in the blood.

Some people who begin the Keto Diet may experience what is referred to as "Keto Flu". This reportedly only lasts a few days but may include constipation and/or diarrhea, nausea, vomiting, low energy, trouble sleeping, and increased appetite.

What To Eat On A Keto Diet

These are the best things to include in your meal plan when practicing the Keto Diet.

  • Fish and Seafood
  • Meat - Chicken, red meat, turkey, ham, bacon, sausage
  • Eggs
  • Cheese - go for unprocessed cheeses
  • Cottage Cheese
  • Yogurt/Greek Yogurt - unsweetened
  • Sour Cream
  • Grass fed butter
  • Heavy Cream
  • Nuts and Seeds
  • Avocados
  • Healthy oils like avocado oil and EVOO
  • Veggies that are low carb - tomatoes, peppers, spinach, broccoli, onions, zucchini, cauliflower, etc.
  • Fresh berries
  • Dark chocolate and cocoa powder
  • Unsweetened tea and coffee

What Not To Eat On A Keto Diet

These are the things you want to mostly avoid on the Keto Diet. Some of these things can be eaten in small amounts, just be mindful of how many carbs you are consuming, and in general, stay away from sugar.

  • Grains, including rice, pasta, cereal, bread, and crackers
  • High Carb/High Sugar Fruit like bananas, raisins, pears, dates, mangos
  • Starchy vegetables like potatoes, corn, beets, and sweet potatoes
  • Sweetened Yogurt
  • Fruit Juice
  • Sugar, syrup, and honey
  • Chips
  • Gluten-free baked goodies
  • Milk (it's high in sugar)
  • Beans/legumes - Small amounts may be alright but they are high in carbs
  • Beer and alcohol

Keto Diet Tips

  • Focus on whole, healthy foods.
  • Consider adding vitamins to your daily routine to prevent and nutrient deficiencies.
  • Read your food labels and focus on fat, carbs, and fiber to see if it is a good fit in your meal plan.
  • Make a meal plan and keep your kitchen stocked with the things you need to prepare your meals and snacks.
  • Try new Keto recipes to keep things fun and prevent you from burning out too quickly. Things that are easy to prepare and budget friendly are always a bonus.
  • Make casseroles, soups or stews, pulled pork and other things that can be made in large batches so that you have leftovers for lunches and quick snacks, or repurposed into other meals.
  • Look for frozen Keto meals in the freezer section to keep on hand for when you're in a pinch.
  • Don't get complicated at restaurants. Order a protein forward entrée like chicken or fish and ask for veggies or a salad instead of the high-carb side orders.
  • Eggs are your friend! These can be turned into a lot of Keto-friendly meals, even for dinner.
  • If you're ordering a burger when you're out, ask for it to be lettuce wrapped. Most restaurants will do this now.
  • Make sure you're consuming unsaturated fats that are heart healthy like avocado, olive oil, olives, fish, nuts and seeds.
  • Get plenty of sleep.
  • Add salt to your diet to prevent electrolyte imbalances.
  • Add a moderate exercise routine to your schedule.
  • Drink lots of water!
  • Get rid of the junk food! Don't keep tempting snacks and processed foods in the house.

Keto Dinner Recipes

Add these delicious Keto Dinner Recipes to your rotation for comforting meals that are quick and healthy.

39 Foods That Start With Z

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Have you ever tried to think of all the foods that start with Z? I have. Instead of counting sheep, I think of all the foods that start with each letter of the alphabet. There's not a very long list when it comes to the letter Z. In case you're looking to solve this mystery too, here's a list of foods that start with Z.

Foods That Start With Z

Za'atar

Za'atar is two things - an herb and a spice blend. The spice blend is more commonly known, especially in the US, and is often used in recipes for hummus, as a seasoning for meats, or stirred into soups and sauces. Za'atar recipes do vary, but they usually include a mix of sesame seeds, thyme, oregano, sumac, and salt. The herb za'atar is known as Syrian oregano or wild thyme.

Zabaglione (Zabaione, Zabajone)

Zabaglione or Zabaione is Italian and can be either a dessert or a drink. In dessert form, it is a custard made with eggs, sugar, and a sweet wine like marsala. It is great paired with fresh berries or cookies. The beverage is made with the same ingredients, but the liqueur may vary.

Zagnut

Zagnut is a Hershey candy bar that dates back to 1930. It is still produced today, but it may be harder to find. The recipe has stayed the same over the years and is a crunchy peanut butter center wrapped in toasted coconut flakes.

Zaleti

Zaleti is a Venetian cookie made from cornmeal, flour, raisins, sugar, eggs, vanilla extract, butter, and lemon. Perfect to pair with tea or coffee.

Zampone

Zampone is a traditional Italian dish that is essentially a pig hoof (called a trotter) stuffed with sausage, and poached or cured, then served with lentils. You can also sous vide them.

Zander

Zander is a white fish native to Europe and is popular in served roasted, grilled, or fried. It is usually cooked whole.

Zante Currants

Zante currants are small raisins made from the seedless grapes known as Black Corinth. They are thought to be one of the oldest types of raisin and may have been cultivated in Ancient Greece.

Zapiekanka

Zapiekanka is a popular Polish street food. It is a hot open faced sandwich made from a sliced and toasted baguette with sauteed mushrooms, cheese, and sometimes ham, and topped with ketchup.

Zapote (Sapote)

An edible fruit native to Central America. It has a smooth brown peel and bright orange flesh. The edible sometimes stringy flesh is similar in texture to an avocado. The seeds are inedible.

Zaru Udon

Zaru Udon is a Japanese cold noodle dish in which the Udon noodles are cooked, then chilled and served with a flavorful dipping sauce that is often soy sauce based.

Zarzuela

Often called Zarzuela de Mariscos, this is a Spanish seafood stew similar to a boulliabase or cioppino. It is traditionally made with a tomato based broth, almond paste, cured pork, and plenty of shellfish.

Zebra Cakes

A popular snack cake produced by Little Debbie made with yellow cake, coated in white icing, and finished with fudge stripes.

Zelnik

Zelnik is a traditional Bulgarian pastry pie made of spinach, feta, onion, garlic, and browned meat like lamb or pork, and wrapped in a wheat flour or phyllo dough.

Zeppole

A zeppole is an Italian donut or fritter that is usually baked or fried and covered with powdered sugar, and is sometimes filled with custard or cream.

Zerde

Zerde is a traditional rice pudding dessert infused with saffron that is popular in Persian, Iraqi, and Turkish cuisine.

Zereshk Polo

Zereshk Polo is a traditional Persian dish similar to a rice pilaf that is often made with rice, barberry, saffron, and chicken.

Zha Cai

Zha Cai is a mustard plant stem that is pickled with hot pepper paste added. It is popular in Chinese cuisine.

Zhajiangmian or Zha Jiang Mian

Zha Jiang Mian is a popular Chinese dish that is both a popular street food and upscale restaurant dish. It is made of noodles, mushrooms, and a meaty sweet bean based sauce (you can also use hoisin sauce) prepared in a wok. You can top it with julienned carrots, cucumbers, and scallions.

Zig Zag Vine Fruit

The zig zag vine fruit is a rainforest fruit. These are rarely found in the US. They are edible and some say they taste similar to orange sherbet.

Zima

Although not one of the foods that start with Z, this bottled drink was discontinued in the US in 2008. Zima was a popular clear alcoholic beverage that had a lemon-lime flavor.

Zimtsterne

Zimtsterne are traditional German Christmas cookies that are usually made into stars and made with plenty of cinnamon. They have a base of almonds or hazelnuts and are iced with a white frosting that hardens.

Zinfandel Grapes

Zinfandel grapes are black skinned grapes that are generally used to produce wine.

Zingers

Zingers are popular snack cakes made by Hostess and Dolly Madison brands. They come in a variety of flavors including Devil's Food, Vanilla, and Raspberry.

Ziti

One of our favorite foods that start with Z, Ziti is a type of pasta that is tube shaped and often used in classic baked pasta recipes and paired with sausage, cheese, and creamy sauces. This style of pasta originated in Campania.

Zizania

Zizania is a name that often refers to wild rice. There are multiple variations such as zizania latifolia, zizania palustris, zizania aquatica, and so on.

Zongzi

Zongzi, or sticky rice dumplings, are popular in Chinese cuisine and are commonly made and eaten during the Duanwu Festival, or the Dragon Boat Festival. The sticky rice dumplings are usually stuffed with fillings, wrapped in bamboo leaves, and steamed or boiled.

Zoni (Ozoni)

Zoni is a traditional Japanese soup mad with a miso-based broth and mochi rice cakes. It is most commonly consumed on New Years Day. Some regions prepare it with a dashi based broth. You can also add meatballs, chicken, fish, and vegetables.

Zoodles

Zoodles is a word used to describe vegetables that have been spiralized into noodles. Zucchini was the first to be used in this manner, hence the "z". Other vegetables you can spiralize include beets, broccoli, butternut squash, carrots, potatoes, sweet potatoes, turnips, and even onions.

Zopf

Zopf is a traditional Swiss, Austrian, and German Bread that is often braided and brushed with egg yolk, egg wash, or milk, to create a golden brown crust. It is traditionally served as a Sunday breakfast food or at meals on the New Year.

Zucchini

We all know one of the most common foods that start with Z. Zucchini is a green summer squash that can be eaten raw or cooked, turned into zoodles, added to salads, stir fries, soups, and casseroles, or carved into zucchini boats and topped with meat and other goodies.

Zucchini Bread

Another way to use the versatile zucchini, there are many different ways to make zucchini bread, and most of them are delicious and the zucchini keeps it extra moist! Just a side note here...you can also make zucchini brownies.

Zuccotto

Zuccotto is a chilled, almost frozen Italian dessert cake that originated in Florence, It is usually made in the shape of a pumpkin and consists of Italian sponge cake soaked in liqueur, and a filling made of ricotta, gelato, or icing. It is often topped with icing, powdered sugar, or cocoa. Fun fact: zuccotto translates to "little pumpkin".

Zuppa Toscana

Zuppa Toscana translates to Tuscan Soup. It is a classic Italian soup that is traditionally made with cannellini beans, potatoes, kale, vegetables, and pancetta or Italian sausage, and served with toasted bread. The creamy, nutrient dense soup is ideal for winter months.

Zurek

Zurek is a traditional Polish soup. It is commonly made with rye starter, smoked meats and sausage, topped with a hard boiled egg and served with fresh bread.

Zwetschgenknödel

Zwetschgenknödel are plum dumplings that are common in Germany and Romania and surrounding regions. They are usually made with plums that are cored and sprinkled with sugar and cinnamon, wrapped with a dough and cooked in hot water or fried.

Zwieback

Zwieback is a super crunchy type of toast or bread. It originated in Germany and became common in surrounding European areas. In America, zwieback is most commonly used as something to give to babies who are teething.

Zweibelkuchen

Zweibelkuchen is a traditional German savory onion pie or cake. It is most commonly prepared with steamed or caramelized onions, bacon, cream, and caraway seeds on a flaky pie crust and baked until golden.

Zwiebelrostbraten

Zwiebelrostbraten is an Austrian dish that consists of sliced beef topped with gravy and fried onions, and often served with potatoes or steamed rice. Sirloin steak is a great choice to use for this dish. The steak is then pounded, coated with flour on one side, and seared. The gravy is made in the same pan with the dripping from the cooked beef, then the beef is simmered in the gravy.

Zwijntje

A type of Belgian beer.

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:

Best TikTok Food Trends

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Embarking on the exciting journey of finding the best TikTok food trends is a fun exploration of culinary delights. With an abundance of innovative and visually appealing dishes, TikTok creators unveil a world of options ranging from healthy choices to delectable sweet treats. Amidst the ever-evolving food trends, we're passionate about discovering the best viral TikTok sensations for you. So grab your spatula and let's dive into our favorite TikTok food trends, saving you time and inspiring your taste buds along the way.

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TikTok Viral Food Trends & Recipes

Best TikTok Food Trends

There have been many viral TikTok food trends over the years from pasta and sandwiches to unique drinks and desserts. Here are some that were circling the social media platform this year. And if you're looking for the Gigi Hadid spicy vodka pasta recipe, we've included that one in the list of recipes below!

Chopped Sandwiches went viral in 2023. The premise behind this is to take all of the sandwich ingredients, chop them up like a salad, and put it all on a sandwich roll.

Tinned Fish: Fish in tin cans has been around for a long time...long before TikTok. But this new food trend on TikTok calls for you to build a whole meal around tinned fish, including fancier varieties like clams, oysters, mussels, and octopus.

Hash Brown Toast: Forget about avocado toast. Now you're being inspired to use hash brown patties as toast instead. Toast you patty and use it in place of bread and top it with all your favorites - eggs, bacon, sausage, tomatoes, avocado, cheese, or pretty much anything you can think of.

Fruit Roll Up Ice Cream: For this new TikTok Food Trend, all you do is scoop some ice cream onto a fruit roll up, wrap it up like a burrito and freeze it.

TikTok Ninja Creami Homemade Ice Cream: This viral TikTok Food Trend asks, "what can you turn into ice cream?" Fruit cocktail, canned peaches or pineapple, avocado, pumpkin pie filling, cottage cheese, peanut butter, and cream cheese, are just a few suggestions.

DIY Flavored Water: Yup. They've made this a trend and they're calling it #WaterTok. Take your plain water and add scoops of sugar free powder or flavored syrup to make your own creation at home.

Avocado, Condensed Milk, and Ice: TikTok has made this avocado based dessert viral. You can eat it by the spoonful or blend it into a smoothie.

Baked Sushi is a new viral TikTok food trend that requires less work than traditional raw sushi rolls. The concept didn't start on TikTok, but the platform has made the concept go viral, showing how easy it is to turn your favorite baked sushi roll into a casserole.

Frozen Yogurt Bark: Pour your favorite yogurt in a baking dish lined with parchment paper, top it with your favorite chopped fruit, and drizzle it with melted chocolate (or honey or caramel). Of course you can get as creative as you want with this one. Then put it in the freezer until the yogurt is frozen solid and you can break off pieces to snack on.

Tofu Scramble, AKA Vegan Eggs: This TikTok food Trend Uses tofu and turmeric (for color) to create a vegan version of eggs.

Viral TikTok Recipes

While the list above highlights current TikTok food trends, we can't forget about the timeless viral recipes from the past. These beloved creations have stood the test of time and are still worth trying today. Let's take a trip down memory lane and indulge in some of our all-time favorite viral recipes that have left a lasting impression.

Best TikTok Food Trends & Recipes

TikTok creators unveil a world of options ranging from healthy choices to delectable sweet treats. Grab your spatula and let's dive into these viral TikTok Recipes that have amassed millions of views and left a lasting impression.

Barbie Doll Cake (or a Princess Cake)

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This Barbie Doll Cake for your little princess is so much easier to make than you might think. We used a Mermaid Barbie and small mermaid dolls for mini-cakes, too. Any Barbie you choose will work!

This easy and adorable Barbie Doll Cake uses a mermaid Barbie with tiny mermaid dolls for mini-cakes, too!

What do you need to know to make an easy princess Barbie Doll dress cake? That depends on how easy you want your experience to be. Some people buy a premade cake from Costco or some other retailer and modify the cake to incorporate the Barbie doll.

Others bake their own cake and work from there. What follows are some tips and tricks for both. This isn't a recipe per se, since you'll either buy a cake or make one following the instructions on the box, but it can help you get a lot closer to the presentation you want when you need to make one of these cakes.

This easy and adorable Barbie Doll Cake uses a mermaid Barbie with tiny mermaid dolls for mini-cakes, too!

How to Make a Barbie Doll Cake

Barbie Options: Doll or Cake Topper

You'll have two options to choose from to create the Barbie version of it--one is to cut a hole out in the center of the cake so you can place a Barbie Doll inside her "dress", then add frosting accordingly.

If you opt for the full sized Barbie Doll option, be sure to use plastic wrap to cover any parts of the doll that might touch the cake. You do not want the plastic of the doll, which is not necessarily food safe, to touch the cake. It's best to insert the doll when the cake is 100% cool.

Any Barbie doll or similar doll will work including a Barbie the Movie doll, a Disney Princess, Ken doll and more.

The other option is to purchase a barbie cake topper which is specifically designed to sit on top of the cake without modification to the desert itself. You can pile on frosting to the base of the topper to make it stable, and you don't lose any cake in the process, unlike cutting away enough of it to fit the doll inside.

Do you want to put sprinkles on the top of your cake, but you need to keep the sides clean? Cut a piece of parchment paper to fit all the way around the sides of your cake, then you can pour the sprinkles on top without them reaching the sides.

Barbie Doll Cake: Using Store Bought Cake

There are three basic things to be aware of when selecting your store-bought cake. The first is the icing that may already be on it; will you remove the icing or try to stay true to the original color scheme? De-icing a cake may remove this recipe from the "easy" category, so proceed with caution.

If you don't have any experience removing the frosting from a cake, it may be best to skip buying one you have to modify so extensively.

You may be able to ask your local grocery store bakery to make you one "naked" but it helps to explain what you're doing with it once you get it home as your baker may have a recommendation for you about which of their cakes may be best to use.

If you use a store-bought cake that is already frosted, you'll want to match the frosting already there, and don't forget to coordinate Barbie's outfit with those colors!

You can do the same trick for putting sprinkles or other decorations on the sides--you can protect the top with parchment paper and do the sides. Be sure to do the sides FIRST if you have sprinkles to put on top, too.

Barbie Doll Cake: Making Your Own Cake

You don't need a recipe for this, just follow the recipe on the box. Most store-bought cake mixes are of at least decent quality, and you won't regret baking your own unless you are in a hurry.

Most of the same tips and tricks mentioned above for store-bought cakes apply to homemade cakes, but there are a couple of really good tips to follow--some of which you should use on ANY homemade cake.

It's easier to decorate a completely cooled cake

The general advice that a cake is easier to decorate when it is cool or cold. Do not ice a warm cake for the best results. Homemade cakes can be subject to a bit of drying out; did you know you can keep cake moist in the decorating process by making some simple syrup (equal parts water and sugar heated in a saucepan on medium heat until the sugar dissolves (before it starts bubbling).

Drizzle the simple syrup on the cake, and do not neglect the edges which are where the cake is most likely to dry out first. Like with store-bought cake, be sure to cover any parts of the doll that might touch the cake in plastic wrap, and always insert the doll when the cake is cool.

When frosting any homemade cake, you may wish to add an initial layer (the "crumb layer") to catch any cake crumbs that might otherwise mar the appearance of your cake. The second layer of frosting is the decorative layer. Not adding the crumb layer may result in your Barbie Doll cake looking a bit lumpy or inconsistent.

Choosing Your Frosting

Buttercream frosting is easy to work with but there are many options for frosting a Barbie Doll cake, but some of the most popular are buttercream, fudge frosting, ganache, cream cheese frosting, and whipped cream frosting. Your frosting choices may be dictated by the flavor of the cake itself, or personal preference.

Tips for Decorating

  • Cover up or protect parts of the Barbie from getting cake frosting. e.g. hair, upper body
  • Use a lazy Susan or cake decorating plate to make it easier
  • Use food coloring to color the frosting or icing, if desired.
  • Use sprinkles or any shape, size or color e.g. Jimmies Quins, Nonpareils, Dragées, Sugar Pearls, Sanding Sugar, Edible Glitter

How long does the Barbie Doll cake last?

A cake will last about 3 days at room temperature and 3-7 days refrigerated depending on the frosting and filling used. You will want to loosely cover it with plastic wrap unless you have a cake keeper that is large enough to hold it. Store cake under a cover or large bowl.

More great kids party recipes:

Rack of Lamb Recipe with Herb Crust

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Learn how to cook the perfect rack of lamb with this quick and easy recipe. It is beautifully blushing in the center, succulent, and incredibly full-flavored.

When it comes to elegant, mouthwatering dishes, few can rival the appeal of a perfectly cooked rack of lamb. It's a favorite among chefs and home cooks because the meat is tender with a distinctly robust flavor and grassy notes. This recipe complements all that with a garlic-herb marinade seasoning, and the result is impressive. Whether you're planning a special occasion dinner or want to treat yourself to a gourmet meal, learning to roast a proper rack of lamb is a skill worth acquiring.

Rack Of Lamb

Why You'll Love Rack of Lamb

The epitome of succulence - As soon as you dig into your lamb chop with a fork and knife, you'll notice how moist the meat is, and once you taste the lamb, be prepared! You'll experience all the flavor from the browned exterior, with juices escaping the meat as soon as it hits your tongue. The flavors dance over your palate as you chew, and before you know it, you'll wish you had roasted two racks instead of one because the lamb is that good.

The marinade - Apart from obtaining a high-quality rack of lamb from your local butcher, the marinade is a significant part of the recipe. Garlic, rosemary and herbs elevate the lamb's natural flavor like no other ingredients and permeate the meat quickly. For this rack of lamb recipe, I chose to use parsley, oregano, and rosemary in the marinade because they complement each other well and, with the garlic, create a mouthwatering flavor combination that takes red meat to the next level.

Impressive presentation - A roasted rack of lamb is visually stunning. The elegant bone-in cut creates a striking centerpiece for any dinner table. The display is eye-catching whether you arrange one or two racks on a serving platter or plate the chops individually after slicing.

Roasted Rack of Lamb Ingredients Notes

  • Rack of lamb: When shopping for a rack of lamb, look for pink meat with a fine grain and firm white fat. You also have the option to buy a Frenched rack of lamb, although this comes at an additional cost.
  • Garlic: As mentioned earlier, the marinade for this recipe is garlic-forward and calls for five cloves. Use fat cloves for an even more robust garlic flavor.
  • Parsley: This herb brings a light yet peppery freshness. The green bits that cling to the meat's surface are also quite pretty. 
  • Oregano: Dried oregano is used in this recipe since it's in most people's pantries. It offers a lovely combination of pungent, earthy, peppery, and bitter flavors with minty and astringent notes.
  • Rosemary: I used dried rosemary because it's more widely available and has a more concentrated flavor. Rosemary is slightly minty and sage-like.
  • Salt: Salting helps the lamb retain its juices, seasons the meat, and draws moisture from the surface to encourage browning. Due to salt's ability to draw moisture from meat, it is added right before roasting instead of in the marinade to avoid drying out the lamb.

You'll find the complete ingredients list with amounts in the recipe card below!

Roast Rack Of Lamb

How to Roast Rack of Lamb

  1. Prepare: Start by patting the rack of lamb dry with paper towels. If it isn't Frenched, you can do it now (see guide below). Prepare the marinade by adding all the ingredients to a food processor or blender and pulse until well combined. Preheat your oven as well.
  2. Marinade: Apply the marinade to the rack of lamb, making sure to coat it evenly. Let the lamb marinate at room temperature for 30-45 minutes. If you prefer to marinate longer, transfer the rack to a resealable bag, or pan or large bowl, cover it with plastic wrap, and marinate for up to 24 hours.
  3. Roast: Place the rack of lamb on a sheet pan and roast it in the preheated oven for 15-18 minutes for medium-rare doneness.
  4. Rest: Remove the rack of lamb from the oven and let it rest for 5 minutes before proceeding to allow the juices to redistribute within the meat. After resting, separate the chops by slicing them between the bones.
How To Make Rack Of Lamb

Rack of Lamb Internal Temperature

The recipe instructions are for 130 degrees Fahrenheit which is medium-rare doneness after the internal temperature continues to increase 5-10 degrees while resting for 5-7 minutes. Here are few more doneness options:

  • Medium-well: 140 degrees Fahrenheit
  • Well Done: 150 degrees Fahrenheit

I highly recommend using an instant-read thermometer to measure doneness.

Variations, Substitutions, and Cooking Tips

How to French rack of lamb yourself - Doing so is a great way to save money. Here's how to do it:

  • Stand the rack up on one end so the "eye" of the lamb chop is visible, then score the fat side at the edge about 1 ½ inches up the rib from the eye. The marking will serve as a cutting guideline. Repeat on the other end of the rack. 

Note: The "eye" is the meaty area that you eat. 

  • Cut across the fatty side of the rack of lamb using the score marks as a guide. The goal is to cut through the fat to access the bones. Once done, use your knife to score the underside between each bone. 
  • Flip the rack of lamb so the bones are facing up, and cut the flesh around each rib, using the previous score marks as a boundary.
  • Turn the rack of lamb over so the fat side is up, and pull the fat and flesh away from the bones. If you made your cuts correctly, both should come off easily.
  • Scrape any remaining flesh from the bones with your knife, wipe the bones clean with a slightly damp paper towel, and you're done!

Add heat - More chili flakes would work well here, or you can process/blend half a jalapeno into the marinade. 

Pan-sear prior - If you have an electric oven and want to develop more color on the exterior of the lamb, you can pan-sear it before roasting. Sear the lamb for 2-3 minutes per side in a hot pan and then transfer it to the oven to finish cooking. Remember that this method will reduce the cooking time, so monitor the internal temperature closely to avoid overcooking.

Rack Of Lamb

Roasted Rack of Lamb Recipe with Rosemary Herb Crust

Yield: 2 to 3 servings
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes

Learn how to cook the perfect rack of lamb with this quick and easy recipe. It is beautifully blushing in the center, succulent, and incredibly full-flavored.

Ingredients

  • 1 rack of lamb, Frenched
  • 5 garlic cloves
  • ½ cup fresh flat-leaf parsley, lightly packed
  • 2 tablespoons extra virgin olive oil, plus more for the sheet pan
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ¼ teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Instructions

  1. Pat the rack of lamb dry with paper towels to remove any moisture. 
  2. Add the garlic, parsley, oil, and dried herbs to a food processor, blender, or chopper. Run the appliance until everything is finely chopped and well combined. 
  3. Stir in the red pepper flakes, then apply the marinade to the rack of lamb. Set the rack of lamb aside to marinate for 30-45 minutes. 
  4. When the above time is almost up, position an oven rack in the upper third portion and preheat the oven to 450 degrees Fahrenheit. 
  5. Lightly brush a sheet pan with oil to prevent the lamb from sticking to it as it roasts.
  6. Season the lamb with salt and black pepper and place onto the sheet pan bone-side down.
  7. Transfer the pan to the oven and roast the lamb for 15-18 minutes, flipping it after 10 minutes. Cook it until the internal temperature on a digital thermometer reaches 130 degrees Fahrenheit for medium rare
  8. Remove the lamb from the oven, transfer it to a cutting board or platter, and then loosely tent it with foil. Rest for 5-7 minutes. 
  9. Cut the lamb chops between the bones, plate, and serve.

Notes

A Frenched rack of lamb is when the fat is removed from the and meat from the bones, which makes nicer presentation. Frequently, pre-frenched racks of lamb can be found at supermarkets, or alternatively, you may request your butcher to french the lamb for you.

Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 537Total Fat: 40gSaturated Fat: 17gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 131mgSodium: 546mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 42g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: Greek / Category: Dinner
Rack of Lamb Recipe with Herb Crust

Try These Recipes Next!

Tajín Seasoning + Recipe

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Tajín seasoning is described on the official site as a blend of mild chili peppers, lime, and sea salt. This is a seasoning you can use on both fruits and vegetables and the combination of sweet and spicy you get from Tajín adds a fun twist to familiar flavors.

Tajín is pronounced tuh · heen see · zuh · nuhng.

For those who enjoy Tajín seasoning but prefer a more intense spicy kick, try this Takis Powder Seasoning.

What Is Tajín Seasoning?

The basic ingredient list for Tajín includes:

  • Ground dried chile peppers
    • Chiles de árbol (same name dried or fresh form, slender 2-3 inch long pepper)
    • Guajillo (dried mirasol chiles)
    • Pasilla (dried form of the chilaca chili pepper)
  • Dehydrated lime
  • Sea salt
Tajin Seasoning Recipe

Tajín is Kosher, sugar free, gluten free and has no artificial colors or flavors added.

Tajín spice comes in multiple varieties. We're discussing Tajín Clásico, the original recipe seasoning. But you can also get a lower-sodium version as well as a spicier Tajín that contains habanero. Those products are clearly marked, but if you are not a fan of the habanero pepper's respectable kick, it's smart to double-check the label before you buy.

Ways to Use Tajín Seasoning

Some compare the heat level of Tajín to paprika; Tajín is flavorful but doesn't make you regret adding it because of heat. You can use it in guacamole as a flavor enhancer, and it's great for raw fruit and vegetables, too.

Basically, any food you can add salt, chili pepper flakes, or other seasonings to could also be a great pairing with Tajín. Planning an avocado toast brunch? Tajín is well-suited to take that classic up a notch. Adding it to raw pineapple or shrimp? Likewise. And dusting Tajín on ceviche is also a a tasty choice.

Fruit with Tajín seasoning is very popular and many consider a game changer. Tajín dust on oranges, watermelon, mango, and pineapple adds a tasty twist. Additionally, Mexican street corn, potatoes, avocados, cucumbers, and carrots are delicious vegetable options. A marinade on poultry, meats, and fish is also a common use.

Add a layer of spice into your favorite drink with Tajín as a seasoning ingredient in a Michelada, Clamato, as a rimmer on a Bloody Mary, or add an extra something to a margarita. There is even Tajín Clásico Chile Lime Seasoning Rimmer for seasoning the rim of your drink.

Mores Ways to Use Tajín:

  • Nuts or Roasted Pumpkin Seeds
  • Popcorn
  • Chips
  • Beans, Rice or Noodles
  • Mac and Cheese
  • Ramen
  • Pickles
  • Yogurt
  • Eggs (scrambled, boiled, etc.)
  • Shrimp Tacos
  • Candy
  • Quesadillas, Nachos or Fajitas
  • Burgers or Steaks
  • Pizza
  • Chicken Wings
  • Fruit popsicles (e.g. mango Tajín popsicles)
  • Lime Seasoning
  • Taco Seasoning
  • Sugar
  • Butter
  • Ice Cream e.g. vanilla ice cream
  • Candy
  • Jello Shots
  • Tequila Rimmer
  • Beer
  • Cucumber Water

Tajín Flavor Varieties

  • Tajín Clásico Seasoning--the original.
  • Tajín Clásico Seasoning Reduced Sodium--less salt, same flavor.
  • Tajín Mild Hot Sauce--not a powder!
  • Tajín Fruity Chamoy Hot Sauce - features a hint of apricot.
  • Tajín Habanero Seasoning - a spicier Tajín
  • Tajín Clásico Seasoning Rimmer--custom made to make margaritas with.

Snak Club Tajín Products

Snak Club is a maker nuts, dried fruits, trail mixes, candy, and other snack items that also carries a line of Tajín products:

  • Tajín Clasico Chili & Lime Peanuts
  • Tajín Fiesta Snack Mix
  • Tajín Seasoned Toasted Corn Nuts
  • Tajín Crunchy Peanuts & Almonds
  • Tajín Sunflower Kernels
  • Tajín Gummy Bears
  • Tajín Gummy Mango, Peach, Apple, & Watermelon Rings
Tajin Bottle

Origins Of Tajín

Mexico has a rich food culture, and Tajín powder is one of those amazing Mexican spice exports. It was formulated in Guadalajara in 1985, but today some 40% of Tajín sales happen in North America. The New York Times reported that in years past more than 20 million pounds of the seasoning were exported to 35 countries.

Who Invented Tajín?

The true innovator behind Tajín is, according to some sources, the grandmother of company founder Horacio Fernandez. The recipe was hers, but it was a sauce and not a powder. The name Tajín refers to an archeological site called El Tajín; according to an article published by Mental Floss, Fernandez paid a visit there and learned the Uzo-Aztecan word for chile was aji.

Tajín may have been invented in the mid-1980s  but it didn't debut in America until 1993. Over the years popularity of the seasoning grew, but since 2012, Tajín seems to have gone viral, as much as a seasoning can. It is now available all over the world.

Where To Buy Tajín

Tajín is popular enough to be found in many mainstream American grocery stores but the Tajín official site provides a helpful store locator if you aren't sure where to go. You can search by zip code and find locations on a map. The Tajín official site also links to Amazon where all of its current products may be found.

Tajín Seasoning on a Table

Easy Tajín Seasoning Recipe

Yield: ¼ cup
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 2 minutes

This quick and easy homemade Tajín seasoning is great if you're out of Tajín and need a DIY solution in a pinch.

Ingredients

  • 2 tablespoons red chili powder
  • 2 teaspoons dried lime zest
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne
  • ½ teaspoon garlic powder
  • ½ teaspoon ground coriander
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon sugar

Instructions

    1. Measure and add ingredients to a bowl
    2. Mix ingredients in a bowl
    3. Use to season your food, drink or add to a recipe

Notes

Substitute chili flakes and grind them up if you're out chili powder or paprika.

You can substitute chili powder for paprika by substituting paprika.  For every 1 tablespoon chili powder, use 2 teaspoons paprika, 1 teaspoon cumin, and a ¼ teaspoon cayenne.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 19Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 381mgCarbohydrates: 3gFiber: 2gSugar: 1gProtein: 1g

This data was provided and calculated by Nutritionix.

© Monique McArthur
Cuisine: Mexican / Category: Seasonings
Tajín Seasoning + Recipe

Pomegranate Chipotle Barbecue Sauce

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Your family will love this delicious recipe for Pomegranate Chipotle Barbecue Sauce. Sweet and only as spicy as you like it, you'll be using it on everything!

I have made this easy recipe for Chipotle Pomegranate Barbecue Sauce more times than I can count. I've had it with many dishes including ribs, chicken, shrimp, pulled pork, brisket, burgers, grilled vegetables. It's fantastic in so many ways. Completing the just the first step also doubles as a pomegranate molasses recipe.

Pomegranate Chipotle Barbecue Sauce Recipe

Pomegranate Chipotle BBQ Sauce Ingredient Notes

  • 100% Pomegranate juice - Use store bought or homemade pomegranate juice to make this drink. POM Wonderful is usually the easiest to find in the produce section or organic or natural foods aisle of a grocery store.
  • Chipotle peppers - Look for these canned or jarred varieties in the international or canned vegetable aisle of the supermarket. Dried whole chipotle peppers may also be found in the produce section.

How to Make Pomegranate Chipotle Barbecue Sauce

  1. Combine pomegranate juice, lemon juice and sugar in a saucepan over medium-high heat. Bring to a boil, reduce heat and keep at a very strong simmer, stirring occasionally, until the mixture reduces to a syrup consistency that coats your spoon.
  2. Add the rest of the ingredients to saucepan, bring back to a boil then reduce heat and simmer until mixture thickens to a bbq sauce consistency.

Note: By completing only the first step you'll have pomegranate molasses which can be used in many different recipes, dips, marinades, salad dressing, desserts or drinks.

Pomegranate Chipotle BBQ Sauce Taste

Pomegranate Chipotle BBQ Sauce flavors features smoky notes of traditional BBQ sauce from the chipotle peppers combined with the sweet and tangy pomegranate flavors. The result is a sauce that captures a creative balance between savory and fruity.

Pomegranate Chipotle Sauce Tips

Adjust the Spiciness - If you're concerned about too much spice for any little ones or non-spice lovers you have around, you can try dividing it into two saucepans, adding less chipotle to one and more to the other. I've done it that way countless times, it's simple and I love being able to give everyone a choice.

How to Use on Ribs - I usually add a dry rub to my ribs first but you can skip that and just use the Pomegranate Chipotle Barbecue Sauce; it still adds a lot of flavor. Just be sure to baste your ribs about 30 minutes before they're done and serve plenty at the table. This recipe makes plenty for two 4-pound rack of St. Louis style ribs, including enough to add extra at the table (which we all know is a necessity)!

Best Pomegranate Chipotle Sauce

Ways to Use Pomegranate Sauce

  1. Glaze for Meat: Lather the sauce onto grilled or roasted meats such as ribs, chicken, lamb or shrimp.
  2. Marinade: Use as a marinade with shrimp, tofu, or salmon.
  3. Dip: Use the sauce as a dipping sauce for appetizers like chicken wings or skewers, or vegetable sticks, or crispy tofu bites.
  4. Salad Dressing: Combine with olive oil, vinegar and herbs and drizzle it over a salad.
  5. Sandwich or Burger Spread: Apply as a spread on sandwich bread or hamburger buns.
  6. Roasted Vegetables: Toss on roasted vegetables like asparagus, Brussels sprouts, or carrots.
  7. Pizza Sauce Alternative: Substitute traditional tomato sauce with this sauce. BBQ Chicken pizza would be ideal.
Your family will love this delicious recipe for Pomegranate Chipotle Barbecue Sauce. Sweet and only as spicy as you like it, you'll be using it on everything!

Pomegranate Chipotle Barbecue Sauce

Yield: About 3 cups sauce
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes

Makes about 3 cups sauce.

Ingredients

  • 2 cups 100% pomegranate juice, I always use POM Wonderful
  • ¼ fresh lemon juice
  • ¼ cup sugar
  • ½ cup apple cider vinegar
  • ¼ cup chipotle peppers, chopped very fine
  • 1 15 ounce can tomato sauce
  • 1 tablespoon yellow mustard
  • 1 cup light brown sugar
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Instructions

  1. Combine pomegranate juice, lemon juice and sugar in a saucepan over medium-high heat. Bring to a boil, reduce heat and keep at a very strong simmer, stirring occasionally, until the mixture reduces to a syrup consistency that coats your spoon. This can take about an hour.
  2. Add the rest of the ingredients to saucepan, bring back to a boil then reduce heat and simmer until mixture thickens to a bbq sauce consistency.

Notes

By completing only first step you'll have pomegranate molasses which can be used in many different recipes.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 126Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 385mgCarbohydrates: 31gFiber: 2gSugar: 28gProtein: 1g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Sauces
Pomegranate Chipotle Barbecue Sauce

40 Dishes To Bring To A Potluck

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Potlucks are one of my favorite types of parties. It's always fun to taste what everyone brings and enjoy a variety of foods. If you can't decide what to make or are looking for something new to try, we've got a great list of dishes to bring to a potluck.

Dishes To Bring To A Potluck

A potluck is a party where each guest contributes a dish that they've made to serve the crowd. If you're the one planning the potluck, it's a good idea to either make a sign up sheet for guests to say what they will be bringing, or assign each guest a course (appetizer, main dish, side, dessert, etc.) This helps to avoid duplicates or triplicates. No joke, I once attended a party with five different buffalo chicken dips and not much else.

What To Bring To A Potluck

There's no hard and fast rule about what to bring to a potluck. A few things to keep in mind when choosing your dish:

  • Make enough to serve a crowd. Your dish should be enough to serve at least 10 people.
  • Choose something that is easy to transport. You don't want everything falling apart in the car on the way to the party.
  • Make something that can either be kept warm at the party, or that serves well at room temperature.
  • If you are hosting, be sure to have enough drinks, or let guests know to bring their own.
  • Finger foods and individual portions are great things to bring - wings, sliders, and pinwheels are all easy to grab, bite sized meal ideas.
  • Pack your dish in disposable containers, like to foil buffet trays with plastic covers. This makes it easy to toss when the food is gone, or you can leave it there if you're leaving early and not have to worry about getting your grandmothers casserole dish back.
  • Bring serving utensils for your dish and an extra set of plastic forks or spoons.
  • Bring something that doesn't require the use of the hosts oven or microwave - you don't know if they'll have room to cook your dish. It should be ready to serve when you get there.
  • If you bring something that contains allergenic foods like peanuts, you may want to make a note of that on your dish.
  • Speaking of labels, make a little note card to let guests know exactly what they're eating.
  • Appetizers, casseroles, salads, sandwiches, dips, finger foods, sides, and individually portioned foods are great for potlucks. We love these Crescent Roll Appetizers and Crescent Roll Ring Recipes for serving a crowd.

Fun Potluck Party Tips

Whether you're just hosting a potluck to get together with friends for fun, or celebrating a special occasion, here are a few tips to make the most of your potluck party.

  • Pick a theme. Food, culture, current events, favorite movies - whatever you want to go with. Pick a theme, add some decorations, and make your food around the chosen theme.
  • Let guests know what you will be providing if you are hosting. If you plan on covering all the drinks, both alcoholic and non-alcoholic, let people know what you will have available in case they would like to bring their own. Are you also providing all the utensils, napkins, plates, etc.?
  • Potlucks are for gathering! Put out some games and activities for guests to enjoy.
  • Have the condiments ready. Make sure you're fully stocked with ketchup, mustard, BBQ sauce, hot sauce, relish, salsa, and whatever else you think you might need for the dishes your guests might be bringing. Of course you can't think of everything, but the basics are always good.
  • Have a designated place for the food. A kitchen counter, a table outside, the dining room table - it's easiest for guests when there is one place for all the food, and you can keep all the condiments and utensils there too.
  • Have cute to-go containers so that guests can take leftovers home with them.

Dishes To Bring To A Potluck

If you're heading to (or hosting) a potluck, try some of these dishes to serve a crowd. Everyone will love these casseroles, appetizers, finger foods, and desserts. And we've thrown in some salads to keep things healthy!

Chipotle Candied Bacon (Pig Candy)

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This Chipotle Candied Bacon recipe is the perfect combination of sweet, salty, and slightly spicy flavors. With just three ingredients it's incredibly easy to make.

Chipotle Candied Bacon (Pig Candy)

What is Candied Bacon

Candied Bacon, also known as Pig Candy, is a delicious sweet and savory treat made from bacon that is most commonly coated with brown sugar and other seasonings. It is baked, grilled, or smoked until the bacon becomes crispy and the sugar caramelizes, resulting in a unique combination of flavors and textures.

Candied Bacon Ingredients

  • Sliced bacon - Use thick or regular cut bacon but not thinly sliced bacon as it may burn before the sugar caramelizes.
  • Light brown sugar - The sugar adds sweetness with hints of toffee, caramel, and molasses. Dark brown sugar will work in a pinch.
  • Adobo sauce (from a can of chipotle peppers in adobo) - Adds a tangy, slightly smoky taste with a subtle spicy kick (it's not hot).

Find the complete ingredients list with amounts in the recipe card below!

How to Make Candied Bacon

It's easy to do - just mix a bit of brown sugar with some of the adobo sauce from a can of chipotle peppers inside a large plastic bag, add bacon and "smoosh" (<----real word) it around until all the bacon is coated. I used approximately equal parts of both, although you can adjust this depending if you prefer your bacon sweeter or spicier - I like it a little bit of both!

Place on a broiler pan or baking rack and cook at 400 degrees Fahrenheit until the bacon is nice and crispy.  No flipping or turning, just pop it in the oven until it's done!

Twist the bacon prior to baking for a unique spiral presentation.

Chipotle Pig Candy
Twisted Candied Bacon

Candied Bacon Flavor Combinations

There are so many wonderful ways to flavor pig candy. Here are some flavor combinations to try next:

  1. Maple and brown sugar
  2. Brown sugar with cayenne pepper or chili powder
  3. Honey and sriracha
  4. Bourbon and maple syrup
  5. Cinnamon and vanilla
  6. Maple syrup and cinnamon
  7. Cayenne powder and lime juice
  8. Ground espresso and chocolate (cocoa powder)
  9. Orange zest and ground ginger
  10. Brown sugar, smoked paprika, garlic powder, and black pepper
  11. Maple syrup and balsamic vinegar
  12. Apple bits and ground cinnamon

Try this carrot bacon with maple syrup recipe too!

How to Serve Candied Bacon

There are so many delicious ways to serve pig candy. Here are some of my favorites:

Enhance a breakfast or brunch by serving as a fancy bacon option.

Serve as a snack on its own. Arrange the slices on a platter, in a mason jar, or in a bowl, and they're ready to be enjoyed.

Use as a topping on salads, sandwiches, burgers, or even as a garnish for desserts like ice cream or cupcakes.

Serve as an appetizer or on a charcuterie board by cutting the candied bacon into bite-sized pieces or on skewers or toothpicks.

Add as a garnish for a cocktail such as bloody mary or alongside a beer.

Sprinkle chopped fresh herbs like parsley or chives to add a little color to the presentation.

Storing & Reheating

Store in the refrigerator for up to one week in an airtight container. To prevent the slices from sticking together, layer them between sheets of wax paper or parchment paper.

For reheating, there are a couple of options to choose from. A quick option is to warm it in the microwave for approximately 20 to 30 seconds at a medium heat. The best option is to preheat the oven to 350°F and warm the bacon for about five minutes.

Check out these easy hacks for cooking bacon on a grill and even cooking bacon on a grill with foil.

Chipotle Candied Bacon (Pig Candy)

Chipotle Candied Bacon (Pig Candy)

Yield: 8
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

This Chipotle Candied Bacon recipe is the perfect combination of sweet, salty, and slightly spicy flavors. With just three ingredients it's incredibly easy to make.

Ingredients

  • 1 lb sliced bacon (preferably not thick-cut, unless you're not twisting it)
  • ¼ cup light brown sugar
  • ¼ cup adobo sauce (from a can of chipotle peppers in adobo)

Instructions

  1. Preheat the oven to 400°F.
  2. Put the brown sugar and adobo sauce in a large, resealable plastic bag. Seal the bag and, using your hands, squeeze it until it's mixed well. Add the bacon and do the same thing until it's coated.
  3. If adding a twist: hold the ends of a piece of bacon with each hand and twist in opposite directions until it forms a spiral or "twist".
  4. Place on a broiler pan or on an oven-safe rack set over a sheet pan.
  5. Bake for 20 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: 296Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 56mgSodium: 992mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 19g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: American / Category: Breakfast and Brunch
Chipotle Candied Bacon (Pig Candy)

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!