Recipe Index

Irresistible Salmon Bowls with Creamy Remoulade Sauce

January 10, 2025 by Tanya Leave a Comment

These Salmon Bowls are bursting with fresh flavors and are perfect for an easy, wholesome meal. Juicy, seasoned salmon is paired with fluffy rice, crisp greens, and a creamy remoulade sauce. With vibrant toppings, this dish is as nutritious as it is delicious.

salmon bowl on table with cooked salmon, rice, greens, topping and sauce in bowl

I’ve been on a bit of a bowl kick lately, and I couldn’t resist creating a recipe with one of my favorite fish: salmon. Inspired by my love of customizable meals, I wanted this bowl to stand out with a Southern twist.

For this recipe, I made air fryer salmon bites because they cook quickly, and the seasoning on the salmon is next level. I topped it with a remoulade sauce because it pairs well with seafood. I keep my toppings to a few, mainly avocado and fried onions, but you can make this bowl your own in so many ways.

If you're a fan of easy bowl recipes for meal prep, you must check out my jerk chicken bowl.

A Quick Look at The Ingredients

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

For the Salmon: Skinless Salmon fillets (cut into 1-inch cubes), olive oil, brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, ground cumin.
For the Remoulade: Mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, prepared horseradish, salt, pepper.
Bowl Base: White rice, mixed green salad.
Some Suggested Toppings: Crispy fried onions, avocado, sesame seeds, sliced green onions, edamame, pickled red onions.

How to make Salmon Bowls

Prepare the Salmon Seasoning:

In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.

Cook the Rice:

Rinse the rice under cold water until the water runs clear. Cook according to package instructions. Once cooked, fluff with a fork and set aside.

Prepare the Remoulade Sauce:

In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. If you prefer a thinner consistency, adjust with a little water or additional lemon juice. Season with salt and pepper to taste. Refrigerate until ready to use.

Cook the Salmon:

Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.

Arrange the salmon pieces in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked through and slightly crispy. Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.

Assemble the Bowls:

Divide the cooked rice among four bowls (~¾ cup per bowl).
Top each with a generous handful of mixed greens (~1 cup per bowl).
Add the cooked salmon bites on top.
Sprinkle with crispy fried onions.
Add toppings on the bowl.
Drizzle each bowl with the remoulade sauce and garnish with sesame seeds and sliced green onions.

salmon bowl assembled with no sauce on top

Make Ahead and Storage

These bowls are perfect for making ahead but do best when stored separately. Here are a few tips on preparing the components ahead of time.

Make Ahead:

Remoulade Sauce: Prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator.
Rice: Cook the rice ahead of time and store it in the fridge for up to 3 days. Reheat before assembling the bowls.
Salmon: Season and cut the salmon in advance. Store it covered in the refrigerator for up to 24 hours before cooking.

Storage:

Assembled Bowls: Store in an airtight container in the refrigerator for up to 2 days. Keep the sauce and toppings separate for best results.
Reheating: Warm the salmon and rice in the microwave or oven. Add fresh toppings and sauce just before serving.

close up photo of salmon and greens in bowl

Tanya's Top Tips for Success

Use Fresh Salmon: For the best flavor, use high-quality, fresh salmon. I typically use Atlantic Salmon. If using frozen salmon, defrost first before proceeding with the recipe.
Meal Prep: Cook the rice and prepare the sauce ahead of time for quicker assembly.
Topping Options: Try adding sliced radishes, shredded carrots, or your favorite nuts for extra crunch.
I use homemade salmon seasoning and remoulade sauce in this recipe. If you are short on top, store-bought premade seasonings and sauces will also work.

I hope you love these salmon bowls as much as we do.

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

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Easy Salmon Bowls

Prep Time10

Cook Time20

Total Time30

Course: entree

Cuisine: American

Keyword: salmon bowl recipe, salmon bowls

Servings: people

Calories: 588kcal

Author: Tanya

Equipment

Meal Prep Ceramic Bowls

Ingredients

For the Salmon

1.5 pounds fresh salmon fillets skin removed, cut into 1-inch cubes
1 tablespoon olive oil

Salmon Seasoning

1 tablespoon brown sugar
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon coarse black pepper
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon ground mustard powder
⅛ teaspoon ground cumin

For the Remoulade Sauce

¼ cup mayonnaise
2 tablespoons Greek yogurt
1 tablespoon sweet relish
1 teaspoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon paprika
½ teaspoon Creole seasoning
½ teaspoon prepared horseradish
Salt and pepper to taste

Optional Topping Ideas

1 avocado peeled and sliced
1 cup crispy fried onions
2 tablespoons sesame seeds
2 green onions sliced

Instructions

Prepare the Salmon Seasoning

In a small bowl, combine brown sugar, salt, garlic powder, black pepper, onion powder, paprika, mustard powder, and ground cumin. Mix well and set aside.

Cook the Rice

Rinse the rice under cold water until the water runs clear.
Cook according to package instructions. Once cooked, fluff with a fork and set aside.

Prepare the Remoulade Sauce

In a small bowl, whisk together mayonnaise, Greek yogurt, sweet relish, Dijon mustard, lemon juice, paprika, Creole seasoning, and horseradish until smooth. Adjust with a little water or lemon juice for a thinner consistency. Season with salt and pepper to taste. Refrigerate until ready to use.

Cook the Salmon

Toss the salmon cubes with olive oil and the prepared seasoning mix until evenly coated.
Preheat the air fryer to 400°F (204°C).
Arrange the salmon pieces in a single layer in the air fryer basket. Air fry for 5-7 minutes, shaking the basket halfway through, until the salmon is cooked and slightly crispy.
Alternatively, you can bake the salmon in the oven. Preheat the oven to 425°F (220°C) and bake for 10-12 minutes.

Assemble the Bowls

Divide the cooked rice among four bowls (~¾ cup per bowl). Top each with a generous handful of mixed greens (~1 cup per bowl). Add the air-fried salmon bites on top. Sprinkle with crispy fried onions and add sliced avocado around the bowl. Drizzle with the remoulade sauce and garnish with sesame seeds and green onions.

Notes

These bowls are customizable. You can substitute the white rice with brown rice, quinoa, or cauliflower rice for a different base. You can also adjust the toppings to any you prefer.

Nutrition

French Fry Seasoning (DIY Seasoning Blend)

January 8, 2025 by Tanya Leave a Comment

This French fry seasoning is a simple yet flavorful blend that will elevate your fries to the next level. Whether you're making fries from scratch or sprucing up frozen ones, this seasoning mix is your go-to for a deliciously savory kick.

french fry seasoning in bowl with french fries on the side

I love a good, seasoned, hot French fry. This homemade seasoning blend is my go-to for sprinkling over French fries.

I'm no stranger to making homemade seasoning blends. From burger seasoning to jerk seasoning and even an all-purpose seasoning, having a quick grab-and-go homemade blend to season food is a must.

I tweaked around with this homemade french fry seasoning until I landed on a combo of flavors that rival my favorite fast food places. This combo is well balanced and seasons potatoes ideally. I keep it prepped and ready in my seasoning cabinet.

A Quick Look at the Ingredients

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

Salt, paprika, onion powder, garlic powder, granulated white sugar, chili powder, black pepper, and dried basil.

all the spices for french fry seasoning on a plate

How to Make Homemade French Fry Seasoning

This recipe is as easy and adding all the ingredients to a bowl, and whisking to combine.

Store the mixture in an airtight container and sprinkle over your hot and fresh french fries when ready to serve.

seasoned french fries on plate with ketchup

How much Seasoning Should I Use

Start with 1 tablespoon of seasoning per 1 pound of fries, then adjust to taste. For smaller or larger batches, scale the seasoning accordingly.

Make Ahead and Storage Instructions

This French fry seasoning is perfect for making ahead. Once mixed, it can be stored in an airtight container in a cool, dark place for up to 6 months.

Be sure to shake the jar a little before each use to ensure the spices are evenly distributed.

Tanya's Top Tip

Use fresh, high-quality spices for the best flavor impact. Spices lose their potency over time, so check the expiration dates and replace any that smell faint or lack their usual vibrant aroma. Fresh spices will elevate your seasoning, making your fries irresistible!

Ways to Use French Fry Seasoning

While it’s obviously amazing on fries, this seasoning is versatile! Here are some other ways to use it:

Roasted Vegetables: Toss veggies like potatoes, carrots, or zucchini with olive oil and this seasoning before roasting.
Popcorn: Sprinkle on freshly popped popcorn for a savory snack.
Chicken Tenders: Use it as a rub for baked or fried chicken tenders.
Potato Wedges: Coat thick-cut potato wedges for a bolder flavor.

french fry seasoning in bowl with spoon mxing it up

How to Make My Seasoning Stick to the Fries

Your best bet to make your seasoning stick to the fries is to toss the fries in the seasoning while they are hot. I like to grab a big bowl, add my hot fries, sprinkle my seasoning over the top, and then toss. This ensures all my fries are covered with seasoning.

I hope you like this french fry seasoning as much as we do. Let me know in the comments if you gave this recipe a try or if you have your own favorite seasoning blend. Happy cooking!

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French Fry Seasoning

Prep Time5

Total Time5

Course: Seasoning

Cuisine: American

Keyword: french fry seasoning

Servings: people

Calories: 5kcal

Author: Tanya

Ingredients

1 Tablespoon kosher salt
½ Tablespoon paprika
½ Tablespoon onion powder
½ Tablespoon garlic powder
1 teaspoon granulated white sugar
1 teaspoon chili powder
1 teaspoon black pepper
¼ teaspoon dried basil

Instructions

In a small bowl, combine the kosher salt, paprika, onion powder, garlic powder, sugar, chili powder, black pepper, and dried basil.
Mix thoroughly until all the ingredients are evenly combined. Sprinkle over cooked fries and enjoy.

Notes

Store in an airtight container or spice jar for up to 6 months.
To use, sprinkle 1 Tablespoon of seasoning over 1 pound of hot French fries (baked, fried, or air-fried) for best results. Adjust to taste.

Nutrition

Easy Jerk Chicken Bowls: A Burst of Caribbean Flavor

January 4, 2025 by Tanya 3 Comments

These Jerk Chicken Bowls are bursting with bold Caribbean flavors and are perfect for a quick, delicious lunch or dinner. They’re packed with juicy jerk chicken, fluffy rice, and fresh, vibrant toppings that bring it all together.

jerk chicken, rice, coleslaw, plantains in bowl to make a jerk chicken bowl

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I'm a huge fan of meal prep when the recipe is flavorful and easy to, well...prep. These jerk chicken bowls are just that. These bowls are perfect for when you want a satisfying, vibrant meal that’s ready to go when you are.

Packed with bold Caribbean spices, juicy chicken, and colorful toppings, they make an ideal option for busy weeknights or grab-and-go lunches. Plus, they’re customizable to suit your taste and dietary preferences, making them a household favorite you’ll want to make again and again.

For this recipe, I stuck to traditional Jamaican recipes I grew up eating to make up the bowl. The bowl comes with a base of rice and peas, and is topped with jerk chicken, Jamaican coleslaw, and plantain.

A Quick Look at the Ingredients

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

Jerk Chicken: Chicken thighs, jerk marinade or jerk wet seasoning, olive oil.
Jerk BBQ Sauce: Ketchup, apple cider vinegar, jerk wet paste, liquid smoke.
Rice and Peas: Rice, coconut milk, kidney beans, water, spices, green onions, thyme, Scotch bonnet pepper (or any other hot pepper, like habanero or jalapeño).
Cabbage Coleslaw: Green cabbage, carrot, mayonnaise, brown sugar, apple cider vinegar, and allspice.
Fried Plantains: Frozen plantains or ripe fresh plantains.

all the ingredients for a jerk chicken bowl laid out on table with labels

How to make Jerk Chicken Bowls

Rub the chicken with jerk seasoning. Cover and marinate for at least 30 minutes.

While the chicken is marinating, make the coleslaw. Shred cabbage and carrot. In a medium bowl, whisk together mayonnaise, lime juice, apple cider vinegar, brown sugar, and allspice until smooth. Add the shredded green cabbage and shredded carrot.

Mix until well combined—season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the meal.

In a small saucepan, combine ketchup, apple cider vinegar, jerk seasoning wet paste, and liquid smoke. Heat on low, stirring occasionally, until combined and slightly thickened. You can also whisk these ingredients together and place them in the microwave for 15-30 seconds.

Rinse the rice under cold water until the water runs clear. Combine coconut milk, water, an kidney beans in a pot. Stir and bring to a boil. Stir in the rinsed rice. Place the green onions, thyme, and whole hot pepper in the pot.

Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Remove from heat and sit for 5 minutes before fluffing with a fork.

I choose to make frozen plantains in the air fryer for this quick bowl. Preheat the air fryer to 380° degrees Fahrenheit (193.33°C). Place the frozen plantains in the basket in a single layer and air fry for 12 minutes, flipping halfway through, until golden and heated.

Pan-sear the marinated jerk chicken thighs in a large skillet over medium-high heat; 5-7 minutes per side, depending on thickness. Remove from heat and chop into pieces.

Then, assemble the Bowls. Here's How I do it:

Layer the rice and peas in a bowl.
Top with jerk chicken and drizzle with jerk BBQ sauce.
Add a scoop of coleslaw on the side.
Place the fried plantains next to the coleslaw or as a garnish.

jerk chicken bowls. jerk chicken, rice, plantains, and jerk bbq sauce

Make Ahead and Storage Instructions

Make Ahead:

Chicken: Marinate the chicken up to 24 hours in advance. Once cooked, cooked chicken can be refrigerated for 3-4 days.
Rice and Beans: Cook these components ahead of time and store them separately in airtight containers.
Coleslaw: Prepare ahead of time and refrigerate for up to 5 days.

Storage:

Store leftover components in separate airtight containers for up to 4 days. I like to store the rice, chicken, and plantains in one bowl and cold toppings, like coleslaw, separately.
Assemble bowls just before serving to keep everything fresh and vibrant.
You can freeze components of these Jerk Chicken Bowls for convenience, but it's best to freeze them separately to maintain the best texture and flavor.

Reheating Tips:

Reheat the chicken and rice in the microwave or on the stovetop until warmed through.
Add cold toppings, like coleslaw, after reheating.

Recipe Variations

Low Carb: Use cauliflower rice or shredded lettuce as the base.
Vegetarian: Swap the chicken for roasted sweet potatoes or jerk-marinated tofu.
Extra Heat: Add sliced hot peppers or a drizzle of hot sauce to your bowl.
Different Bases and Toppings: Feel free to use other toppings. Some popular choices are pineapple salsa, coconut rice, and black beans rather than rice and peas. You can also sub with brown rice.

Tanya's Top Tips for making these Bowls Easily

Mise en place, or gather all your ingredients before you start cooking. It’ll make the process smoother and ensure you don’t forget any key components. Chop veggies, measure spices, and prep your protein in advance.
If you have time, marinate the jerk chicken overnight to enhance the flavors.
Frozen plantains are a great time-saver. Reheat them as per the package instructions and enjoy deliciously sweet and caramelized sides without the extra work.
I love storing these bowls in cute meal prep container bowls.

I hope you love these jerk chicken bowls as much as we do.

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

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Jerk Chicken Bowls

Prep Time40

Cook Time35

Total Time1 15

Course: entree

Cuisine: Caribbean

Keyword: jerk chicken and rice bowls, jerk chicken bowls

Servings:

Calories: 815kcal

Author: Tanya

Equipment

1 Meal Prep Ceramic Bowls

Ingredients

For the Jerk Chicken

1 pound chicken thighs boneless, and skinless
1 Tablespoon jerk wet seasoning store-bought or homemade
2 tablespoons olive oil

For the Coleslaw

¼ cup mayonnaise
½ Tablespoon brown sugar
2 teaspoons lime juice
1 teaspoon apple cider vinegar
2 cups shredded green cabbage
½ cup shredded carrot
¼ teaspoon ground allspice
salt and pepper to taste

For the Jerk BBQ Sauce

¼ cup ketchup
2 Tablespoons apple cider vinegar
1 Tablespoon jerk wet paste
1 teaspoon liquid smoke

For the Rice and Peas

2 cups long grain white rice rinsed
1 13.5 oz can unsweetened coconut milk
1 15.5 oz can kidney beans undrained
1 cup water
2 teaspoons kosher salt
½ teaspoon ground allspice
¼ teaspoon ground black pepper
3 green onions
2 sprigs fresh thyme
1 Scotch bonnet pepper

For the Fried Plantains

8 frozen plantains pieces

Instructions

Rub the chicken with jerk seasoning. Cover and marinate for at least 30 minutes.

Make the Coleslaw

While the chicken is marinating, make the coleslaw. In a medium bowl, whisk together mayonnaise, brown sugar, lime juice, apple cider vinegar, and allspice until smooth. Add the shredded green cabbage and shredded carrot. Mix until well combined—season with salt and pepper to taste. Cover and refrigerate while preparing the rest of the meal.

Make the Jerk BBQ Sauce

In a small saucepan, combine ketchup, apple cider vinegar, jerk seasoning wet paste, and liquid smoke. Heat on low, stirring occasionally, until combined and slightly thickened. You can also whisk these ingredients together and place them in the microwave for 15-30 seconds.

Cook the Rice and Peas

Combine coconut milk, water, an kidney beans in a pot. Stir and bring to a boil. Stir in the rinsed rice. Place the green onions, thyme, and whole hot pepper in the pot.
Reduce heat to low, cover, and let simmer for 18-20 minutes until the rice is cooked and liquid is absorbed. Remove from heat and sit for 5 minutes before fluffing with a fork.

Make the the Plantains

Air Fryer Method: Preheat the air fryer to 380° degrees Fahrenheit (193.33°C). Place the frozen plantains in the basket in a single layer and air fry for 12 minutes, flipping halfway through, until golden and heated.
Skillet Method: Heat a thin layer of vegetable oil in a skillet over medium heat. Fry the plantains until golden brown on each side. Drain on paper towels.

Cook the Chicken

Pan-sear the marinated jerk chicken thighs in a large skillet over medium-high heat; 5-7 minutes per side, depending on thickness. Remove from heat and chop into pieces.

Assemble the Bowls

Layer the rice and peas in a bowl., top with jerk chicken and drizzle with jerk BBQ sauce., Add coleslaw and plantains. Serve and enjoy.

Video

Notes

For these bowls, I suggest a good jerk wet paste to season the chicken. I suggest Walkerswood for a storebought version, or you could use my homemade jerk marinade.

Nutrition

Salisbury Steak with Mushroom Gravy

January 3, 2025 by Tanya 15 Comments

Hearty and comforting, this Salisbury steak recipe is so delicious! Beef patties are cooked in a rich mushroom gravy for a delicious dinner the whole family will love!

salisbury steak with gravy with parsley on top

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

I'm a huge fan of comfort food and nothing says comfort more than well-seasoned ground beef patties covered in a delicious gravy. This made from scratch Salisbury steak recipe doesn't use any gravy packets because I don't like them.

It's pretty easy to make your own gravy when it comes to this recipe and all you need are a few ingredients.

Be sure to try my Sous Vide Filet Mignon and Air Fryer Steak too!

A Quick Look at the Ingredients

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

Patties: Ground beef, breadcrumbs, grated onion, beef broth, Dijon mustard, egg, Worcestershire sauce, salt, black pepper, garlic powder.
Mushroom Gravy: Butter, sliced yellow onion, garlic, mushrooms, flour, beef broth.

The Necessary Tools for Cooking

Large skillet or sauté pan
Small and Large mixing bowls
Measuring cups and spoons
Wooden spoon or spatula
Knife and cutting board
Plate (for setting patties aside)
Cooking thermometer (optional, to check doneness)

How to make Salisbury steak with mushroom gravy

Gather your ingredients.

ingredients for salisbury steak on table with labels of each ingredient

Grate a quarter of your onion and slice the rest of the onion.

Combine breadcrumbs, grated onion, and beef broth in a bowl.

In a large bowl, add ground beef, soaked breadcrumbs, dijon mustard, egg, Worcestershire sauce, salt, black pepper, and garlic powder to the large bowl. Mix with hands until incorporated.

Form the beef mix into patties.

Heat oil in a 12-inch skillet over medium-high heat. Add patties and brown on each side for about 3 minutes per side. Remove patties from the skillet and set aside.

Reduce heat to medium and add butter to the pan. Once butter has melted, add yellow onion to the skillet and saute for about 3 minutes, until softened. Add garlic and cook for a minute more. Add mushrooms and cook for an additional 5 minutes, until mushrooms have softened.

Sprinkle it with flour and stir for 1-2 minutes. Whisk in beef broth.

Return patties to gravy and allow to cook in gravy for 8-10 minutes, until cooked through and gravy has thickened a little. Serve and enjoy. Garnish with parsley if you want a pop of color.

Can you make it ahead of time?

The beef patties can be made ahead of time and kept covered in the fridge for 2 to 3 days until you are ready to cook. If you have any leftovers, they will keep well for 4 days and the Salisbury steaks and mushroom gravy can be reheated in a skillet on the stovetop till heated through.

You can also cook the patties ahead of time and they will keep for up to 4 days, then, make the mushroom gravy when you are ready and add in the patties to warm through.

What's the best beef to use?

You can use ground beef or chuck in this recipe. I prefer to use a 85% lean/15% fat ground beef rather than lean. The higher fat content helps to keep the patties nice and juicy and adds a ton of flavor. You can use lean ground beef, but they will be slightly drier. You could also use another fatty meat like ground lamb if you like.

What do you serve it with?

This dish is great to serve with your favorite veggie and potato sides. It's great with rice, mashed sweet potatoes, and/or broccoli, or try it with any of these other favorites:

A salisbury steak topped with mushroom gravy on a white plate.

Tanya's Notes and Tips

I use one yellow onion in this recipe. Cut off a quarter to grate into the patties and slice the rest.
I prefer to use 85% lean/15% fat ground beef in this recipe. I find this ratio creates delicious tender steaks.
Don't overwork the beef mixture. The ingredients should be combined, but over-mixing can lead to chewy patties.
You can make this recipe gluten-free using GF breadcrumbs and 1:1 flour.

More Steak Recipes

If you love mushrooms, try this amazing mushroom sauce recipe.

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

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4.89 from 9 votes

Salisbury Steak with Mushroom Gravy

Hearty and comforting, this Salisbury steak recipe is so delicious! Beef patties are cooked in a rich and tasty mushroom gravy for a yummy dinner the whole family will love!

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: American

Keyword: how to make salisbury steak, one pan salisbury steak, salisbury steak in gravy

Servings: people

Calories: 343kcal

Author: Tanya

Equipment

1 Large skillet or Sauté pan

Ingredients

¼ cup Italian breadcrumbs
2 Tablespoons grated onion
2 Tablespoons beef broth
1 pound ground beef
1 Tablespoon dijon mustard
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon garlic powder
2 Tablespoons olive oil

Mushroom Gravy

4 Tablespoon unsalted butter
1 yellow onion sliced
8 oz baby bella mushrooms sliced
2 garlic cloves chopped
2 Tablespoon All-purpose flour
2 cups beef broth
parsley optional for garnish

Instructions

Make the steaks

Combine breadcrumbs, grated onion, and beef broth in a bowl and set aside.
In a large bowl, add ground beef, soaked breadcrumbs, dijon mustard, egg, Worcestershire sauce, salt, black pepper, and garlic powder to the large bowl. Mix with hands until incorporated and then form into patties.
Heat oil in a 12-inch skillet over medium-high heat. Add patties and brown on each side, for about 3 minutes per side. Remove patties from the skillet and set aside.

Make the Gravy

Reduce heat to medium and add butter to the pan. Once butter has melted, add yellow onion to the skillet and saute for about 3 minutes, until softened. Add garlic and cook for a minute more. Add mushrooms and cook for an additional 5 minutes, until mushrooms have softened. Sprinkle it with flour and stir for 1-2 minutes. Whisk in beef broth.
Return patties to gravy and allow to cook in gravy for 8-10 minutes, until cooked through and gravy has thickened a little. Serve and enjoy.

Notes

I use one yellow onion in this recipe. I cut a quarter to grate into the patties and slice the rest.
I prefer to use 85% lean/15% fat ground beef in this recipe. I find this ratio creates delicious tender steaks. You can also use ground chuck.
Don't overwork the beef mixture. The ingredients should be combined, but over-mixing can lead to chewy patties.
You can make this recipe gluten-free using GF breadcrumbs and 1:1 flour.

Nutrition

This post was originally published on July 14, 2021. It has been updated with new photos and information.

What Fruits and Vegetables are in Season in January

January 2, 2025 by Tanya Leave a Comment

If you're looking to eat seasonally in January, plenty of options are available. Fruits and vegetables such as apples, carrots, oranges, lemons, grapefruits, kale, spinach, and sweet potatoes are all in season.

photo of collage of fruits and vegetables that states what's in season in January

Happy New Year! With this New Year, I wanted to create more helpful guides on the site. This new series of produce guides will highlight seasonal produce.

Why eat in-season produce

Eating fruits and vegetables in season is a great way to get the most out of your food. In-season produce is often fresher, tastier, and more affordable than out-of-season options. Eating in-season produce also helps reduce your environmental footprint, eliminating the need to transport produce from faraway locations.

Additionally, fruits and vegetables in season are more likely to be locally grown and harvested at the peak of their freshness. You'll find many of these options at your local farmer's market. Eating in-season produce is a healthier option that you can feel good about!

What’s in season depends on the locality. To best understand what fruits and vegetables are in season in your area, I suggest checking out a national seasonal food guide and looking for your particular area.

I currently live in North Carolina, so I look for seasonality in my state. This guide will help you decide which fruits and vegetables are available during the winter months. Continue reading to learn more about January in-season produce.

Fruits in season in January

Citrus

January is a great time to find citrus fruits like oranges and grapefruits in season. Oranges, grapefruits, lemons, limes, and even tangerines are typically in season during this time of year.

There is no need to limit yourself to just fruit and juice; citrus fruits can be used to create extraordinary recipes too! Whether you choose a citrus cobbler or tart, citrus marinated meat dish or a citrus-infused soup, it pays to take advantage of what's in season and impress your family with delicious citrus fruit recipes.

You’ll love this beet and orange salad recipe for a salad option. For an entree, these air fryer lemon pepper chicken thighs are delicious. And if dessert is your thing, this grapefruit cake or these lemon crinkle cookies will be more your speed.

Apples

January is also a great time to enjoy apples, with several varieties being in season. Apples are a classic favorite for snacking and baking and are nutritious and full of fiber. Biting into a fresh apple can bring out the flavor and texture of this delicious fruit.

Apples can be used in sweet and savory recipes, making them a versatile option for meal planning. Many apple varieties are available this time of year, so don't be afraid to try something new!

Whether you slice them for use in salads or bake them into a pie or crisp, apples are sure to bring a welcome sweetness and crunch to your winter meals. Enjoy the flavor of apples this season, and make sure to add this classic favorite to your grocery list!

Try these southern fried apples or air fryer-baked apples.

Pan with fried apples and a closeup of the apples on a wooden spoon and whole green apples set alongside

Vegetables in season in January

Root Vegetables

January is a great month to take advantage of root vegetables, as many root crops are coming into season. Such root crops include carrots, turnips, and celery root. Not only are root vegetables delicious to eat on their own, but they can also be included in various recipes for extra flavor and texture.

Soups and casseroles often include root vegetables to add flavor and the natural sweetness from the root vegetable helps to add a nice balance of flavors. In addition to being flavorful, root vegetables can provide essential vitamins and nutrients to help keep your diet balanced.

Carrots

January is a great time to enjoy carrots, as they are in season during this month. Carrots are one of the most popular vegetables and can be used in both savory dishes and desserts.

Not only do carrots taste delicious, but they also provide essential vitamins and minerals for our bodies. Roasted carrots make an excellent side dish when combined with other vegetables and seasonings, while raw carrots can be added to salads to give them a crunchy texture.

Carrots are also great for baking, as they provide a natural sweetness that is sure to please any sweet tooth.

Try these air fryer carrots or this delicious carrot juice recipe. If you're looking for comforting recipes, try this creamy carrot and lentil soup.

Sweet potatoes

Sweet potatoes are an excellent source of fiber and vitamins, making them a nutritious addition to any meal. Sweet potatoes can be used for savory dishes such as casseroles or roasted vegetables or for sweeter dishes such as pies and bread. Sweet potatoes can also be mashed for a creamy side dish or made into fries for a tasty snack.

We have a ton of delicious sweet potato recipes on the blog. You could start with this delicious sweet potato salad or, for a more indulgent recipe, these candied sweet potatoes.

Rutabaga

January is a great time to enjoy rutabagas, as they are in season during this month. Rutabagas are an excellent source of vitamins and minerals, making them a nutritious addition to any meal. Rutabagas can be used for soups and stews or even roasted and mashed for a delicious side dish.

Try this easy and delicious roasted rutabaga recipe.

Leafy Greens

January is a great time to enjoy leafy greens, as many types, such as kale, spinach, and collard greens are in season. Leafy greens are an excellent source of vitamins and minerals, making them a nutritious addition to any meal. Leafy greens can be used in salads, soups, stir-fries and even smoothies.

Leafy greens can be enjoyed raw or cooked. For raw options, try this delicious kale salad that is covered in a sweet and tangy vinaigrette. You can't go wrong with this classic collard greens recipe for cooked options.

Leafy greens pair well with protein dishes and can be a part of a bigger meal. Try our spinach-stuffed chicken or this salmon wellington for entrees with greens as an ingredient.

Aromatic Vegetables

Leeks are in season during the month of January. Leeks are a type of aromatic vegetable that add flavor and texture to dishes. they can be used in soups, stews, salads and more. their mild onion-like flavor makes them a great addition to any meal.

I love to add leeks to pickled recipes, like this pickled shrimp recipe.

Legumes

Although these are available year-round, January is a great time to enjoy legumes, as many types such as lentils, chickpeas and beans, are in season. Legumes can give dishes extra flavor and texture while providing essential vitamins and minerals.

Lentils are often used in soups and stews for added protein, while beans can be used to make flavorful dips or veggie burgers. Chickpeas are great for salads, curries, and even smoothies.

Try this quick and delicious snack of crunchy air fryer chickpeas. And if you're looking for a comforting soup, you'll love this lentil soup with sausage. For bean options, this black-eyed peas salad is a family favorite.

As always, I hope you found this produce guide helpful. For other similar guides, check out my how-to-store fresh herbs guide.

Shrimp Cocktail (Easy and Delicious)

December 30, 2024 by Tanya 2 Comments

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

Shrimp cocktail granished with wedges of lemons.

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

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

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

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

A Quick Look at the Ingredients

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

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

Gather these Tools

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

How to make shrimp cocktail

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

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

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

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

Cooked shrimp and cocktail sauce on a plate.

Do you have to keep the tails on the shrimp?

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

Can you make it ahead of time?

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

Can you use frozen shrimp?

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

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

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

Tanya's Top Tips

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

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

More Easy Appetizers

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

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5 from 1 vote

Shrimp Cocktail

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

Prep Time2

Cook Time15

Total Time17

Course: Appetizer

Cuisine: American

Keyword: easy shrimp appetizer, how to make shrimp cocktail

Servings: servings

Calories: 128kcal

Author: Tanya

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

Steamed Fish Recipe (Jamaican Style)

December 23, 2024 by Tanya Leave a Comment

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

steamed fish covered in vegetables on white platter plate

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

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

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

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

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

The Ingredients I Use for this Recipe

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

For the Fish

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

The Vegetables and Aromatics

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

Steaming Liquid

Vegetable stock: Serves as the flavorful base for steaming.
Butter: Adds richness to the broth. You can use unsalted or salted.

Tools Needed

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

How to make Steamed Fish

1. Steamed fish prep

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

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

seasoned whole red snapper filets before cooking

2. Set Up the Vegetables for Steaming

Heat olive oil in a large skillet over medium heat.

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

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

vegetables in saute pan with vegetable broth on bottom

3. Steam the Fish

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

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

cooked steamed fish on top of vegetables

4. Serve and Enjoy

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

Remove the skillet from the heat and serve.

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

steamed fish in pan with cooked vegetables over top

Make-Ahead and Storage Options

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

Clean and Season the Fish:

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

Prep the Vegetables:

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

Storage Instructions

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

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

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

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

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

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

Sides to Complete Your Steamed Fish Meal

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

Tanya's Top Tip

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

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

Looking for other recipes like this? Try these:

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

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Jamaican Steamed Fish Recipe

Prep Time25

Cook Time15

Total Time40

Course: entree

Cuisine: Jamaican

Keyword: steamed fish, steamed fish recipe

Servings:

Calories: 617kcal

Author: Tanya

Ingredients

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

Instructions

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

Notes

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

Nutrition

Vegetable Beef Soup (Hearty and Delicious)

December 21, 2024 by Tanya Leave a Comment

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

vegetable beef soup in bowl with spoon in background

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

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

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

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

Ingredients Needed

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

Tools Needed

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

How to Make Vegetable Beef Soup

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

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

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

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

Remove and discard the bay leaves before serving hot.

How to Store

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

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

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

FAQ

Can I use different vegetables in vegetable beef soup?

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

How do I make vegetable beef soup thicker?

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

What can I serve with vegetable beef soup?

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

vegetable beef soup in bowl with veggies on top

Tanya's Notes

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

I hope you like this vegetable beef soup recipe as much as we do! Looking for more soup recipes? Try these out:

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

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Vegetable Beef Soup (Hearty and Delicious)

It is always the perfect time to bring out your biggest pot to make this warm and hearty soup. Packed with tender beef, vibrant vegetables, and a rich, savory broth, it’s the perfect dish to warm you up from the inside out.

Prep Time15

Cook Time55

Total Time1 10

Course: entree, Soup

Cuisine: American

Keyword: vegetable beef soup

Servings:

Calories: 246kcal

Author: Tanya

Ingredients

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

Instructions

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

Notes

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

Nutrition

Tender Chicken and Green Bean Stir Fry

December 17, 2024 by Tanya 12 Comments

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

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

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

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

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

Ingredients

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

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

Tools Needed

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

How to Make Chicken and Green Bean Stir Fry

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

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

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

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

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

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

Gather all your ingredients and get ready to cook.

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

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

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

sliced of chicken breast in pan seasoned with salt and pepper

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

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

green beans and onions cooking in skillet

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

Remove and serve.

Tanya's top tips

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

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

Variations

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

Serving suggestion

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

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

How to store Chicken & Green Bean Stir Fry

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

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

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

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

FAQs

What does baking soda do in a stir fry?

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

Do you need to blanch green beans before stir frying?

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

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

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4.60 from 5 votes

Chicken and Green Bean Stir Fry

This Chicken and Green Bean Stir fry chicken recipe is a delicious stir fry recipe that can me made any day of the week. Tender pieces of chicken, perfectly cooked green beans, covered in an amazing ginger based sauce.

Prep Time30

Cook Time15

Total Time45

Course: Main Course

Cuisine: Chinese

Keyword: chicken and green bean stir fry

Servings: people

Calories: 377kcal

Author: Tanya

Equipment

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

Homemade Eggnog Recipe (Spiced and Velvety)

December 10, 2024 by Tanya Leave a Comment

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

eggnog in glass with cinnamon stick sticking out

Full Recipe Ingredients/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.

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

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

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

A Quick Look at the Ingredients and Tools You Need

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

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

Tools You’ll Need

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

Step by Step Directions on How to Make Homemade Eggnog

Step 1: Warm the Milk and Spices

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

Step 2: Whisk the Egg Yolks and Sugar

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

Step 3: Temper the Eggs

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

Step 4: Cook Until Thickened

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

Step 5: Strain and Cool

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

Step 6: Add Cream and Flavorings

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

Step 7: Chill and Serve

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

eggnog in glas with cinnamon stick sticking out

What Is Tempering Eggs?

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

Make Ahead and Storage Instructions

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

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

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

Tanya's Tips for the Best Eggnog

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

eggnog in glass with jar of eggnog with sign that says eggnog

FAQs

Is it safe to drink eggnog with raw eggs?

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

What if my eggnog curdles?

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

What spices are best for eggnog?

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

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

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

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Homemade Eggnog Recipe (Spiced and Velvety)

Prep Time10

Cook Time20

Chill Time2

Total Time2 30

Course: Drinks

Cuisine: American

Keyword: eggnog recipe, homemade eggnog

Servings:

Calories: 466kcal

Author: Tanya

Ingredients

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

Instructions

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

Notes

- Fresh Spices: Freshly grated nutmeg makes all the difference, providing a more vibrant and aromatic flavor. I stick with ground cinnamon and ground ginger powder in this recipe.

- Temperature Control: Keep a close eye on the heat while cooking the eggnog. A thermometer is your best friend for achieving the perfect consistency without scrambling the eggs. The eggnog should reach 160°F–165°F (71°C–74°C). If you find the eggnog getting too hot, lower the heat and remove the pan from the heat for a few seconds.
- Although I recommend chilling the eggnog for 2 hours, you could also serve it warm and enjoy it immediately.

Nutrition