Recipe Index

January 3, 2025 by Tanya Harris 17 Comments

Salisbury Steak with Mushroom Gravy

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

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

I'm 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!

5 Star Review

⭐⭐⭐⭐⭐

Angela H. says, "Made this tonight! Absolutely delicious! The gravy was to die for! Thanks!"

Salisbury Steak at a Glance

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 6 people
Best For: Weeknight dinners, comfort food, meal prep — pairs perfectly with mashed potatoes, rice, or egg noodles

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, and 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.

Print Recipe

4.91 from 10 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 Harris

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.

Video

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

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!

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

January 2, 2025 by Tanya Harris Leave a Comment

What Fruits and Vegetables are in Season in January

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.

December 30, 2024 by Tanya Harris 2 Comments

Shrimp Cocktail (Easy and Delicious)

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

Shrimp cocktail granished with wedges of lemons.

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

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

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

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

A Quick Look at the Ingredients

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

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

Gather these Tools

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

How to make shrimp cocktail

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

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

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

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!

Print Recipe

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 Harris

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.

December 23, 2024 by Tanya Harris 6 Comments

Steamed Fish Recipe (Jamaican Style)

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

steamed fish covered in vegetables on white platter plate

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

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

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

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

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

The Ingredients I Use for this Recipe

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

For the Fish

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

The Vegetables and Aromatics

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

Steaming Liquid

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

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!

Print Recipe

5 from 1 vote

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 Harris

Ingredients

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

Instructions

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

Video

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

December 21, 2024 by Tanya Harris 9 Comments

Vegetable Beef Soup (Hearty and Delicious)

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

vegetable beef soup in bowl with spoon in background

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

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

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

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

Ingredients Needed

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.

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

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

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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5 from 2 votes

Vegetable Beef Soup (Hearty and Delicious)

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

Prep Time15

Cook Time55

Total Time1 10

Course: entree, Soup

Cuisine: American

Keyword: vegetable beef soup

Servings:

Calories: 246kcal

Author: Tanya Harris

Ingredients

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

Instructions

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

Notes

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

Nutrition

December 17, 2024 by Tanya Harris 12 Comments

Tender Chicken and Green Bean Stir Fry

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

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

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

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

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

Ingredients

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

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.

If you enjoyed this recipe, please Subscribe to our Youtube channel for the full recipe video. Click the little bell icon to be notified everytime we upload a recipe.

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 Harris

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.

December 10, 2024 by Tanya Harris Leave a Comment

Homemade Eggnog Recipe (Spiced and Velvety)

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

eggnog in glass with cinnamon stick sticking out

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

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

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

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

A Quick Look at the Ingredients and Tools You Need

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

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

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 Harris

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

December 7, 2024 by Tanya Harris 65 Comments

Air Fryer Cinnamon Sugared Pecans

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

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

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

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

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

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

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

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

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

ingredients for cinnamon sugared pecans on table with labels

How to make Air Fryer Sugared Pecans

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

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

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

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

cinnamon sugar pecans in air fryer basket before air frying

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

air fried candied pecans in air fryer basket

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

Store, enjoy, or give away.

Tanya's Top Tips

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

candied pecans in a bowl with cinnamon stick and pinecone around it

Storage Instructions

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

Looking for other quick snack recipes? Try these out:

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

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4.74 from 26 votes

Cinnamon Sugared Pecans (Cooks in 15 Minutes in the Air Fryer)

These Quick and Easy Cinnamon Sugared Pecans are delicious and perfect for snacking, salads, and gift-giving. They are coated with the perfect cinnamon and sugar mixture and will be loved by everyone who loves candied nuts.

Prep Time5

Cook Time15

Resting Time5

Total Time25

Course: Snack

Cuisine: American

Keyword: cinnamon sugared pecans, sugared pecans

Servings: people

Calories: 331kcal

Author: Tanya Harris

Equipment

Ingredients

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

Instructions

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

Video

Notes

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

Nutrition

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

November 29, 2024 by Tanya Harris 6 Comments

Fresh Grapefruit Cake Recipe (Moist & Flavorful)

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

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

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

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

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

But this cake was a success.

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

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

A Quick Look at the Ingredients

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

For the Cake:

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

For the Glaze:

powdered sugar, freshly squeezed grapefruit juice

ingredients for grapefruit cake on table

Tools You’ll Need

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

How to Make a Fresh Grapefruit Cake from Scratch

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

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

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

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

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

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

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

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

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

Why Bake This Cake in a Loaf Pan?

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

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

Storing and Serving Suggestions

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

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

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

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

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

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

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5 from 1 vote

Fresh Grapefruit Cake Recipe

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

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: grapefruit cake, grapefruit cake recipe

Servings:

Calories: 335kcal

Author: Tanya Harris

Ingredients

For the Cake

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

For the Glaze

½ - ¾ cup powdered sugar
3 Tablespoons grapefruit juice

Instructions

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

Notes

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

Nutrition

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

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

November 25, 2024 by Tanya Harris Leave a Comment

Cream of Mushroom Chicken: One-Pan Recipe

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

cream of mushroom chicken on plate from overhead

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

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

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

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

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

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

A Quick Look at the Ingredients

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

For the Chicken:

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

To make the Sauce:

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

For Garnish:

Fresh parsley for a vibrant pop of color and added freshness.

ingredients for mushroom chicken with labels

Essential Tools

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

How to Make This Cream of Mushroom Chicken

Step 1: Prep and Season the Chicken

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

seasoned raw chicken breast on cutting board

chicken coated in flour before searing in skillet

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

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

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

Step 3: Build the Sauce

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

Step 4: Add the Cream and Chicken

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

chicken breast in skillet covered in mushroom sauce

Step 5: Garnish and Serve

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

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

Make Ahead and Storage Instructions

Make Ahead

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

Storage

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

Tanya’s Top Tips

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

I hope you love this Cream of Mushroom Chicken as much as we do. Looking for more stove-top chicken recipes? Try these out:

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

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Cream of Mushroom Chicken

Prep Time10

Cook Time25

Total Time35

Course: entree

Cuisine: American

Keyword: cream of mushroom chicken

Servings:

Calories: 281kcal

Author: Tanya Harris

Ingredients

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

Instructions

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

Notes

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

Nutrition