My Forking Life

menu icon
search icon
×

by Leave a Comment

Easy Sheet Pan Mustard Glazed Pork Tenderloin with Carrots and Potatoes

This tender and juicy mustard-glazed pork tenderloin is the perfect weeknight meal. Make it an easy and complete sheet pan meal by roasting potatoes and carrots simultaneously.

mustard glazed pork tenderloin and potatoes and carrots on sheet pan lined with foil

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

As a Reynolds Wrap® Ambassador, I’m excited to show you how to use Reynolds Wrap® Heavy Duty Foil.

My family loves quick and easy dinners, especially ones that can easily be made on a sheet pan, and this pork tenderloin dish keeps showing up on rotation at our house. 

This pork tenderloin is quickly marinated in a sweet and tangy mustard sauce and then roasted alongside seasoned potatoes and carrots. You can make it in less than an hour, and the recipe is mostly hands-off. 

To make this recipe, I line my sheet pan with Reynolds Wrap® Heavy Duty Foil. Reynolds Wrap® Heavy Duty Foil is a tough and durable foil that is perfect for cooking

heavier foods since you don't have to worry about ripping or tearing. It's the ideal way for me to protect my sheet pans from the juices and liquids of the pork tenderloin and vegetables. Plus, it makes my life easier by keeping cleanup a breeze. I simply throw the foil away once dinner is made. 

Check out my other easy sheet pan recipes, like Baked Jamaican Jerk Shrimp and Baked Cauliflower Wings.

Ingredients for Mustard Glazed Pork Tenderloin with Carrots and Potatoes

ingredients for pork tenderloin with carrots and potatoes on white background
  • Reynolds Wrap® Heavy Duty Foil - a strong and durable foil to line the sheet pan before baking. This will protect your sheet pan from the sticky glaze and help with clean-up. 
  • Glaze - yellow mustard, brown sugar, minced garlic, Italian seasoning, kosher salt, and ground black pepper are the perfect tangy and sweet combo. Use this glaze to marinate the pork tenderloin for tons of flavor.
  • Pork tenderloin - a lean and juicy cut of pork that cooks quickly. This cut is perfect for busy weeknights. 
  • Vegetables - I use red baby potatoes and carrots, but feel free to mix in your favorite veggies. Chop 1-inch pieces to ensure the vegetables and pork tenderloin finish cooking at the same time. 

How to make Mustard Glazed Pork Tenderloin with Potatoes and Carrots

First, make your marinade by adding yellow mustard, brown sugar, garlic, Italian seasoning, ¾ teaspoon kosher salt, and ½ teaspoon black pepper in a small bowl. Stir to combine.

mustard glaze in white bowl

Place pork tenderloin in a bowl and pour the mustard mixture over pork tenderloin, covering all sides. Cover with Reynolds Wrap® Heavy Duty Foil and set aside. 

foil paper being placed over pork tenderloin

Allow the pork to marinate for 30 minutes to 1 hour. Alternatively, allow your pork to marinate for longer, but no longer than 24 hours. 

Preheat the oven to 425°F. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.

Add chopped potatoes and carrots to the lined sheet pan in a single layer. Drizzle the potatoes and carrots with olive oil and season with ¾ teaspoon kosher salt and ½ teaspoon ground black pepper. 

Remove pork tenderloin from the marinade and add it to the sheet pan, next to the vegetables. Discard the marinade. 

raw pork tenderloin and vegetables on sheet pan prior to baking

Bake in the preheated oven for 27-30 minutes until the tenderloin has reached an internal temperature of 145°F and the potatoes and carrots are tender. 

Allow the pork to rest for 5-10 minutes before slicing and serving with vegetables.

pork tenderloin on white plate with vegetables

How do you cook a pork tenderloin without it drying out?

Pork tenderloin is lean and delicate meat, so it's important not to overcook it. The best way to cook pork tenderloin is to roast it in a hot oven until the internal temperature reaches 145°F. This will ensure that the pork is cooked but still juicy and delicious.

What's the difference between pork loin and pork tenderloin?

Pork loin and pork tenderloin are two different cuts of meat from the pig. Pork loin is a larger, thicker cut of meat from the back of the pig, while pork tenderloin is a smaller, thinner cut of meat that comes from the underneath the backbone of the pig. Both cuts of meat can be roasted, but pork tenderloin is more delicate and can dry out quickly if overcooked. 

How to pick the best pork tenderloin?

When shopping for pork tenderloin, look for a cut that is about 1-1.5 pounds in size and has a consistent thickness throughout. The color of the pork should be a pinkish hue with some marbling in the tenderloin. 

Why Heavy Duty?

Reynolds Wrap® Heavy Duty Foil is a high-quality foil and food safe, making it my go-to choice in the kitchen. 

Reynolds Wrap® Heavy Duty Foil is a tough and durable foil that is perfect for cooking heavier foods since you don't have to worry about ripping or tearing. In this recipe, the foil protects the sticky marinade from touching the foil pan, making cleanup much easier. 

pork tenderloin with carrots and potatoes on white plate with foil paper in box in the background

Expert Recipe Tips

  • Use Reynolds Wrap® Heavy Duty Foil to line your sheet pans. The mustard glaze for this recipe is sticky and can be a pain to wash off a sheet pan once baked on. Baking on  foil allows your sheet pans to stay clean and is less work when washing the dishes. 
  • This recipe can easily be doubled. Keep the baking time the same. 
  • Cut the vegetables into 1-inch pieces to ensure that the pork tenderloin and vegetables finish cooking simultaneously. 

I hope you enjoy this delicious and flavorful mustard-glazed pork tenderloin with potatoes and carrots. 

Looking for more quick weeknight meals? Try these out:

mustard glazed pork tenderloin and potatoes and carrots on sheet pan lined with foil
Print Recipe
5 from 1 vote

Easy Sheet Pan Mustard Glazed Pork Tenderloin with Carrots and Potatoes

This tender and juicy mustard-glazed pork tenderloin is the perfect weeknight meal. Make it an easy and complete sheet pan meal by roasting potatoes and carrots simultaneously.
Prep Time30 minutes
Cook Time27 minutes
Total Time57 minutes
Course: Main Course
Cuisine: American
Keyword: mustard glazed pork tenderloin, pork tenderloin recipe
Servings: 4 people
Calories: 459kcal
Author: Tanya

Ingredients

  • Reynolds Wrap® Heavy Duty Foil
  • ¼ cup yellow mustard
  • 3 Tablespoons brown sugar
  • 2 teaspoons minced garlic
  • 1 teaspoon Italian seasoning
  • 1 ½ teaspoon kosher salt divided
  • 1 teaspoon ground black pepper
  • 1 1.5 lb pork tenderloin, patted dry
  • 6 baby red potatoes chopped into 1-inch pieces
  • 3 medium-sized carrots chopped into 1-inch pieces
  • 1 Tablespoon olive oil

Instructions

  • Combine yellow mustard, brown sugar, garlic, Italian seasoning, ¾ teaspoon kosher salt, ½ teaspoon ground black pepper in a small bowl. Stir to combine. Pour mixture over pork tenderloin, covering all sides. Cover and marinate for 30 minutes to 1 hour.
  • Preheat the oven to 425 degrees Fahrenheit. Line a sheet pan with Reynolds Wrap® Heavy Duty Foil.
  • Add chopped potatoes and carrots to the lined sheet pan in a single layer. Drizzle the potatoes and carrots with olive oil and season with ¾ teaspoon kosher salt and ½ teaspoon ground black pepper.
  • Remove pork tenderloin from the marinade and add it to the sheet pan, next to the vegetables.
  • Bake in the preheated oven for 27-30 minutes until the tenderloin has reached an internal temperature of 145 degrees Fahrenheit and the potatoes and carrots are tender.
  • Allow the pork to rest for 5-10 minutes before slicing and serving with vegetables.

Notes

  • This recipe can easily be doubled. Keep the baking time the same.
  • Cut the vegetables into 1-inch pieces to ensure that the pork tenderloin and vegetables finish cooking simultaneously.

Nutrition

Calories: 459kcal | Carbohydrates: 66g | Protein: 34g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 1202mg | Potassium: 2157mg | Fiber: 8g | Sugar: 15g | Vitamin A: 7688IU | Vitamin C: 31mg | Calcium: 84mg | Iron: 4mg

by Leave a Comment

Cornbread Dressing Recipe

Cornbread Dressing will take center stage this holiday season. This delicious side dish is made with homemade cornbread, onions, celery, poultry seasoning, and chicken broth and baked until crispy and golden brown.

cornbread dressing scooped out of a baking dish with a wood spoon

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

I can't imagine a Holiday season without cornbread dressing. It's the perfect side dish to go along with your favorites, like mac and cheese, turkey, and gravy...oh, you gotta smother it in gravy.

My cornbread dressing recipe is family approved and is quite easy to make. It does require a little bit of prep (you need to make the cornbread ahead of time), but it's totally worth it.

What is cornbread dressing?

Cornbread dressing is a traditional dish made from cornbread, typically served as a side dish or stuffing. The ingredients usually include cornbread, onions, celery, and spices like poultry seasoning and sage. Sometimes bread crumbs are added for texture, and the dressing may be moistened with broth or milk. Cornbread dressing is often baked in the oven until golden brown.

It's best to leave fresh cornbread out overnight to dry out slightly when using it to make the dressing. This ensures that the top is crispy and the dish doesn't get mushy. 

Serve it with a green bean casserole, cranberry sauce, and a Thanksgiving turkey for a classic holiday dinner.

ingredients labeled for cornbread dressing

Ingredients

You can buy these simple ingredients for this delicious cornbread side dish at your local grocery store. Here is what you'll need:

Cornbread: 

I like to make homemade cornbread for this recipe. It allows me to control the flavor of my dish, but store-bought cornbread can be used if need be. My cornbread recipe includes cornmeal, all-purpose flour, a bit of sugar, baking powder, baking soda, salt, butter, buttermilk, and eggs.

Dressing: 

Once your cornbread is made, you will need these additional ingredients to make the dressing: butter, onions, celery, poultry seasoning, rubbed sage, chicken broth, eggs, salt, and pepper.

How to make cornbread dressing 

Here are the basic steps to make this excellent recipe for your holiday meal.

Prepare the cornbread: 

Preheat the oven to 425 degrees Fahrenheit and grease an 8x8 baking dish.

Whisk the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.

In another bowl, whisk the butter, buttermilk, and eggs. 

Pour the wet mixture into the dry mixture and whisk until smooth. 

Pour the cornbread mixture into the prepared baking dish and bake until the cornbread is golden.

Remove and allow to cool for a few hours or overnight.

Prepare the dressing:

Preheat the oven to 350 degrees Fahrenheit. Grab a 2.5-quart baking dish and set it aside.

Break the cooled cornbread into small pieces and place it in a large mixing bowl.

crumbled cornbread in a mixing bowl

Melt the butter in a large skillet, and add onions, celery, and a pinch of salt. Sauté until vegetables have softened.

sauteeing vegetables in a pan on the stove

Add the cooked onions and celery to the crumbled cornbread in the bowl. Add poultry seasoning, rubbed sage, chicken broth, beaten eggs, salt, and black pepper, and stir until combined. Be careful not to overmix.

cornbread mixture in a large bowl

Pour the mixture into a baking dish and bake until the top is golden brown. 

cornbread dressing in a baking dish

Expert Tips

These tips and tricks will ensure your dressing is perfect this holiday season.

  • Make the cornbread one or two days in advance to let it dry out, so your dressing isn’t mushy.
  • The sugar in the cornbread recipe is optional. Omit the sugar if you don’t like any hits of sweetness in your dressing. 
  • If you prefer a wetter dressing, add an additional ½ cup of chicken broth or vegetable broth. 
  • If you don't have time or cornmeal, you can buy a package of Jiffy cornbread or buy it pre-made from the store.  
  • Cook the mix-ins before adding them to the cornbread and baking. This will ensure that they are flavorful and not too crunchy.  

What other ingredients can I add to cornbread dressing? 

You can add your favorite ingredients to this southern-style cornbread. Here are some tasty options you can choose from.

  • Cooked chicken or turkey
  • Andouille sausage 
  • Jalapenos 
  • Herbs like thyme, oregano, rosemary, parsley, or fresh sage   
  • Cream of chicken soup 
  • Mushrooms 
  • Cranberries 
  • Ground sausage 
  • Bell peppers 
  • Garlic 
casserole scooped out of a baking dish with a wood spoon

How to make your dressing moist every time 

The real difference between a good cornbread dressing and a dry dressing is the perfect amount of moistness. Here are some tips to help you make the perfect side dish.

  • Don’t add too much chicken stock to the mixture.  
  • Stir just until the mixture is combined, so the cornbread doesn't crumble too much and still has a good texture when it's baked.  
  • Be careful not to overbake the casserole since that will make it too dry.  
  • This dressing should be slightly moist before baking. There shouldn't be any liquid at the bottom of the bowl.
  • It should be moist but not wet when you put it into the baking dish.  

What’s the difference between stuffing and dressing?  

Dressing and stuffing are both served for Thanksgiving but are made differently.

Stuffing is made with bread, celery, carrots, onions, and garlic. The biggest difference is that it's stuffed and cooked inside the turkey while it roasts in the oven. 

Pro: The best thing about it is that turkey juices drip down into the stuffing and make it rich and delicious. 

Con: Since it’s inside the turkey, it may not cook as quickly as the turkey. In this case, the turkey will become dry before it’s cooked to 165 degrees. Also, the stuffing tends to be mushy when prepared this way.  

Dressing is made with cornbread or white bread, celery, onions, garlic, and occasionally, sausage. It's prepared as a side dish, not stuffed and cooked in the turkey. 

Pro: When cooking this side dish on the stove, you control the flavor the whole time. It also has great texture and isn't mushy.

Con: The turkey juices don't add flavor to the dressing, but you can use turkey stock instead of chicken stock in the recipe.  

cornbread dressing scooped out of a baking dish with a wood spoon

How to serve cornbread dressing

This southern cornbread dressing is perfect when paired with dishes for your Thanksgiving table. But don't limit yourself to only serving this dish once a year! Make it for a large family Sunday dinner any night of the week.

Serve it with Thanksgiving chicken, southern-style sweet potato casserole, southern green beans, or cheesy scalloped potatoes.

Some other options include southern cornbread, candied sweet potatoes, or this turkey breast recipe. Also, feel free to smother this easy cornbread dressing with gravy!

How to store 

Refrigerate: Store leftovers in an airtight container in the fridge for up to one week.

Reheat: You can reheat an individual bowl of dressing in the microwave on 30-second increments until warm all the way through.

If you've made this dish a day ahead of time for your holiday table, you can reheat it in the casserole dish in the oven on 350 degrees for 30 minutes.

Freeze: Freeze the cornbread stuffing whole in the dish wrapped in plastic wrap and aluminum foil to prevent freezer burn. You can keep this in your freezer for up to three months. Remember to label and date the dish so you know what you've saved when you open the freezer three months later.

casserole scooped out of a baking dish with a wood spoon

FAQs

Do you put eggs in cornbread dressing?

Yes, adding eggs to the dressing helps the dish stick together rather than become too dry and crumbly.

Can I make the dressing with bread instead of cornbread? 

You can make this dish with torn bread instead of cornbread. It will have a different taste and texture but will still be delicious.

Can I make this dressing in advance? 

Yes, you can make this dish ahead of time to prepare for Thanksgiving dinner and not have to cook everything on the same day.

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

cornbread dressing scooped out of a baking dish with a wood spoon
Print Recipe
5 from 1 vote

Cornbread Dressing Recipe

Cornbread Dressing will take center stage this holiday season. It's made with homemade cornbread and baked until crispy and golden brown.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Keyword: cornbread dressing
Servings: 8 servings
Calories: 329kcal
Author: Tanya

Ingredients

Cornbread

  • 1 ½ cups cornmeal
  • ½ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup butter melted and cooled
  • 1 cup buttermilk
  • 2 large eggs

Dressing

  • 4 tablespoons butter unsalted
  • 2 medium onions chopped (2 cups)
  • 2 stalks celery chopped (1 cup)
  • 1 tablespoon poultry seasoning
  • 1 teaspoon ground sage
  • 2 cups chicken broth
  • 2 large eggs
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions

Prepare cornbread

  • Preheat the oven to 425 degrees Fahrenheit. Grease an 8x8 baking dish and set it aside.
  • In a large bowl, combine cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk to combine. In another bowl, add butter, buttermilk, and eggs and whisk to combine.
  • Add wet mixture into dry mixture and whisk until smooth.
  • Pour the batter into the greased dish. Bake in preheated oven on middle rack for 20-25 minutes, until the cornbread is golden. Remove from oven and set aside to cool.

Prepare the dressing

  • Preheat the oven to 350 degrees Fahrenheit. Grab a 2.5-quart baking dish and set aside.
  • Break cooled cornbread into small pieces and place in a large bowl. Set aside.
  • Melt butter in a large skillet, and add onions, celery, and a pinch of salt. Sauté until vegetables have softened, about 4-5 minutes.
  • Add cooked onions and celery to the cornbread in the bowl. Add poultry seasoning, rubbed sage, chicken broth, beaten eggs, salt, and black pepper and stir until just combined. Be careful not to overmix.
  • Pour the mixture into greased baking dish. Bake in the preheated oven for 30-35 minutes, until the top is golden.

Notes

  • Make the cornbread 1 or 2 days in advance for best results. 
  • The sugar in the cornbread recipe is optional. Omit the sugar if you don’t like any hits of sweetness in your dressing. 
  • If you prefer a wetter dressing, add an additional ½ cup of chicken broth.

Nutrition

Serving: 8g | Calories: 329kcal | Carbohydrates: 37g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 128mg | Sodium: 892mg | Potassium: 416mg | Fiber: 4g | Sugar: 7g | Vitamin A: 598IU | Vitamin C: 2mg | Calcium: 139mg | Iron: 2mg

by 4 Comments

Air Fryer Chicken Drumsticks

Tasty and juicy air fryer chicken drumsticks are finger-licken good! A seriously easy weeknight dinner recipe that the whole family will love. Get the grilled crispy chicken skin and flavor without sweating over the grill.

plate of garnished air fryer drumsticks

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Air fryers make cooking chicken to perfection so easy. Juicy chicken drumsticks in minutes. Not just chicken legs but Chicken Wings, Lemon Pepper Air Fryer Chicken Thighs, Air Fryer Bone-In Chicken Breasts, the options are endless!

Sure you could just enjoy a whole plate of air fryer chicken legs, you'll enjoy them even more with some of our delicious sides. My Southern Green Beans are my favorite side dish. Cheesy Scalloped Potatoes or a fresh Beet and Orange Salad pair perfectly with air fryer chicken.

crispy air fryer drumsticks in the air fryer basket

Ingredients and Tools Needed

A fresh package of chicken and a handful of spices. Cheap, easy, and delicious!

  • Chicken drumsticks
  • Garlic powder
  • Brown sugar
  • Smoked paprika
  • Thyme
  • Onion powder
  • Black pepper
  • Kosher salt
  • Fresh parsley
airfryer drumstick ingredients

Tools needed for this recipe

  • Air fryer
  • Quick read thermometer
  • A dish for marinating

How To Make Air Fryer Chicken Drumsticks

Preheat the oven to 400 degrees Fahrenheit. 

Add garlic powder, brown sugar, paprika, thyme, onion powder, black pepper, and kosher salt to the chicken and rub it all over the chicken drumsticks. Allow the drumsticks to marinate in the seasoning for 15-30 minutes.*

seasoned bowl of chicken drumsticks

Place the drumsticks into the air fryer basket in a single layer. Air fry for 12 minutes, 

seasoned chicken drumsticks in an air fryer basket

After 12 minutes, open the basket and flip the drumsticks. Cook for an additional 8-10 minutes.

cooked chicken in an air fryer basket

Remove from the air fryer basket and sprinkle with parsley. Serve and enjoy.

air fryed chicken drumsticks garnished with parsely

Tips For Perfect Crunchy Air Fryer Chicken Drumsticks & FAQs

  • For evenly cooked chicken, don't crowd the air fryer basket. Depending on your brand of air fryer, you may be able to add more or less chicken than this recipe calls for. It may be necessary to cook chicken legs in batches.
  • Allow the meat to rest a few minutes before eating, this will allow those yummy juices to reabsorb into the drumstick.
  • Pat the chicken dry before rubbing with the spice mixture will help it stick to the chicken and its skin.
  • This Lemon Pepper Seasoning or my Homemade Cajun Seasoning would also be delicious on these air fryer chicken legs.
  • Want a spicy kick? Add cayenne pepper, chili powder, or even buffalo sauce to add some punch.

Can you put raw chicken in an air fryer?

Absolutely! Because the air fryer reaches such a hot air temperature, there isn't any worry about bacteria from the raw chicken being left behind. As always, wash your air fryer basket after each use as well.

Can I bake chicken legs in the oven too?

Don't have an air fryer? You can still enjoy these juicy chicken legs. To bake in the oven, preheat to 400 degrees Fahrenheit and prepare the chicken legs as instructed. Place the chicken legs on a baking sheet and bake for 20-25 minutes. Turn the chicken legs halfway through to cook evenly.

plate of chicken drumsticks with a bite taken out

Storing leftovers

Refrigerator: Store leftover air fryer chicken legs in an airtight container in the refrigerator for 4-5 days.

Freezer: Before freezing, make sure the drumsticks have cooled completely. Place in an airtight container or freezer bag and freeze for up to 3 months.

Notes

  • The chicken drumsticks should reach an internal temperature between 170-175 degrees Fahrenheit. Use a meat thermometer to ensure the chicken is done. 
  • I like to allow my chicken drumsticks to sit at room temperature for just a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the chicken drumsticks beforehand, about 1-2 days, and refrigerate them until ready to cook.

Looking for more air fryer recipes? Try these out:

 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!

crispy air fryer drumsticks in the air fryer basket
Print Recipe
5 from 1 vote

Air Fryer Chicken Drumsticks

A seriously easy weeknight dinner recipe that the whole family will love. Get the grilled crispy chicken skin and flavor without sweating over the grill.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer chicken drumsticks
Servings: 4 servings
Calories: 507kcal
Author: Tanya

Ingredients

  • 8 Chicken drumsticks patted dry
  • 1 teaspoon Garlic powder
  • 1 teaspoon Brown sugar
  • 1 teaspoon Paprika
  • 1 teaspoon Thyme
  • ½ teaspoon Onion powder
  • ¼ teaspoon Black pepper
  • ¾ teaspoon Kosher salt
  • 1 tablespoon Fresh parsley chopped, for garnish

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Add garlic powder, brown sugar, paprika, thyme, onion powder, black pepper, and kosher salt to the chicken and rub it all over the chicken drumsticks. Allow the drumsticks to marinate in the seasoning for 15-30 minutes.*
  • Place the drumsticks into the air fryer basket in a single layer. Air fry for 12 minutes.
  • After 12 minutes, open the basket and flip the drumsticks. Cook for an additional 8-10 minutes.
  • Remove from the air fryer basket and sprinkle with parsley. Serve and enjoy.

Notes

  • The chicken drumsticks should reach a temperature between 170-175 degrees Fahrenheit. Use a quick read thermometer to ensure the chicken is done. 
  • I like to allow my chicken drumsticks to sit at room temperature for a few minutes to absorb the seasonings. Feel free to skip this step if you’re short on time. In the alternative, you can season the chicken drumsticks beforehand, about 1-2 days, and refrigerate them until ready to cook.

Nutrition

Serving: 2g | Calories: 507kcal | Carbohydrates: 2g | Protein: 43g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 173mg | Sodium: 600mg | Potassium: 471mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 679IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 2mg

by 8 Comments

Southern Tomato Sandwich

When it comes to the flavors of summer, you can't beat the simplicity of a Southern tomato sandwich. This sandwich is made with sliced ripe heirloom tomatoes and mayonnaise sandwiched between 2 slices of sandwich bread and finished with a touch of salt and freshly ground black pepper.

Close up image of a Southern tomato sandwich set on a white plate with fresh tomatoes and salt and pepper grinders in background

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

This iconic sandwich is a summer tradition, and everyone in the South waits for those tomatoes to ripen on the vines so we can enjoy our Southern tomato sandwiches at their very best.

A simple tomato sandwich really does make the best of seasonal produce, enjoying tomatoes when they are at their best. If it's the sweetest tomatoes you are after then I recommend buying at your local farmers market. Homegrown tomatoes are even fresher and can be picked straight from the vine.

I like to use sandwich bread and for my family, it has to be Duke's mayonnaise which has the best flavor.

If, like me, you enjoy a good sandwich, then try my Air Fryer Shrimp Po'Boy Sandwiches, Garlic Butter Cheese Steak Sandwiches, or my Shredded Italian Beef Sandwiches which all go down a treat on Game Day. For an easy grab-and-go breakfast, why not try my Freezer-Friendly Breakfast Sandwiches.

Four fresh heirloom tomatoes and salt and pepper grinders laid onto a marble surface

Is a tomato sandwich a Southern thing?

If you've grown up in the South, it's more than likely you'll have heard of, and regularly eaten a tomato sandwich. This simple sandwich is made by sandwiching tomato and mayonnaise between two slices of bread. This sandwich is popular all over the South, particularly on game day.

Ingredients

This recipe uses simple ingredients that most of you will have in your refrigerator at home. Here's what you will need for this recipe.  

  • Sandwich bread
  • Mayonnaise, store-bought or homemade
  • Heirloom tomato
  • Kosher salt
  • Freshly ground black pepper
Southern tomato sandwich ingredients

What's the best tomato for a sandwich?

I like to use heirloom tomatoes as they have a great flavor. If you can’t find an heirloom tomato, a beefsteak tomato will do just fine. 

When looking for tomatoes, I recommend either homegrown or farmer’s market tomatoes for this recipe, as they have the best flavor.

How to make Southern Tomato Salad 

This simple sandwich can be prepared in a matter of minutes using 3 simple ingredients and a little seasoning.

A white plate with two slices of sandwich bread, spread with mayonnaise

Spread about 1 tablespoon of mayonnaise on each slice of bread.

Top down image of white plate with 2 slices of sandwich bread spread with mayonnaise and sliced tomatoes on one half of the sandwich

Place the sliced tomato on the bread. Season the tomato slices with salt and pepper. 

Cut the sandwich in half if desired and enjoy.

Expert Tips

These tips will help you make the best sandwich: 

  • Make the sandwich fresh, that way, the juice from the tomatoes won't make the bread soggy.
  • For best flavor, use homegrown or farmer’s market tomatoes for this recipe.
  • When it comes to mayonnaise, we like to use Duke’s mayonnaise. Homemade mayonnaise is also a good choice.

Variations 

This southern tomato sandwich recipe can be easily adapted to suit your tastes. Here are a few ingredients you could also add to your sandwich.  

  • Sliced cheese, use any variety, cheddar, Gouda, and Swiss cheese would all work a treat.
  • Ham and tomato make a great flavor combination.
  • Add a slice of lettuce and some crispy bacon for the perfect BLT.
  • Spread on some Dijon mustard for a mustard mayo twist.
  • Add extra salad veggies like sliced cucumber or crispy lettuce.
  • Add fresh mozzarella cheese, and some basil leaves for an Italian-inspired sandwich.
Close up image of a Southern tomato sandwich set on a white plate with fresh tomatoes and salt and pepper grinders in backgroun

How to serve my Southern Tomato Sandwich  

This sandwich makes the perfect light lunch, and I like to serve it with a handful of my favorite chips or tortilla chips alongside.

Looking for more delicious recipes? Check these out:

FAQs:

Can you make sandwiches ahead of time?

These sandwiches are best made just before you are ready to serve them; that way the tomato juice won't soften the bread and make it soggy.

Should you salt tomatoes in a sandwich?

I always season tomatoes with a little salt just before serving, as it really helps bring out the flavor in the tomatoes.

What is the best type of bread to use in a sandwich?

I have used sliced sandwich bread as that's traditional in the South and the proportions just work. But you can use any variety of bread to suit your tastes; white, wholegrain, sourdough, rye, bread rolls, baguettes.

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

Close up image of a Southern tomato sandwich set on a white plate with some tortilla chips and fresh tomatoes and salt and pepper grinders in background
Print Recipe
5 from 4 votes

Southern Tomato Sandwich

Southern tomato sandwich made with sliced heirloom tomatoes and mayonnaise sandwiched between 2 slices of sandwich bread and finished with a touch of salt and freshly ground black pepper.
Prep Time5 minutes
Total Time5 minutes
Course: Bread, Sandwich, Snack
Cuisine: American
Keyword: Best southern tomato sandwich, easy southern tomato sandwich, Southern tomato sandwich
Servings: 1 sandwich
Calories: 348kcal
Author: Tanya

Ingredients

  • 2 slices sandwich bread
  • 2 tablespoon mayonnaise
  • 1 medium heirloom tomato sliced about ¼ inch thick
  • salt & pepper to taste

Instructions

  • Spread about 1 tablespoon of mayonnaise on each slice of bread. Place the sliced tomato on the bread.
  • Season the tomato slices with salt and pepper.
  • Cut the sandwich in half if desired, serve and enjoy.

Notes

  • If you can’t find an heirloom tomato, a beefsteak tomato will do just fine.
  • For best flavor, use homegrown or farmer’s market tomatoes for this recipe.
  • For best flavor, use your favorite mayo brand. We like to use Duke’s mayonnaise. Homemade mayonnaise is also a good choice. 

Nutrition

Calories: 348kcal | Carbohydrates: 30g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 422mg | Potassium: 356mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1043IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 2mg

by 10 Comments

Mayonnaise Biscuits

Mayonnaise Biscuits are made with only five ingredients and are ready to eat in under 30 minutes. These moist biscuits have a fluffy texture and are excellent served with the main course, as breakfast topped with an egg, or as an afternoon snack.   

mayonnaise biscuits in a bowl

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Living in the South has made me love a good ol' biscuit. Years ago, I took an actual biscuit-making class from the best and learned how to make delicious biscuits from scratch. These mayo biscuits are slightly different from the classic biscuits, but they're just as delicious.

The star of these biscuits is the mayonnaise, giving the appropriate fat and flavor to these biscuits. They're quite easy and fast to make. Just mix the ingredients and bake.

What are mayonnaise biscuits?

Mayonnaise biscuits are a type of biscuit that contains mayonnaise as one of the main ingredients. This recipe keeps it simple with just five ingredients. Mayonnaise biscuits are often served with a variety of toppings, such as jelly or jam, or they can be eaten plain.

This great recipe will come in handy when you want to make quick and easy homemade biscuits. These delicious tender biscuits are wholesome and a great option to serve to your kids.    

ingredients for mayonnaise biscuits

Ingredients

These ingredients are pantry staples that you most likely already have at home. This easy recipe makes the BEST biscuits! There are only five ingredients combined to make a simple but tasty side dish. 

  • Self-rising flour 
  • Milk 
  • Mayonnaise 
  • Sugar 
  • Salt 

How to make mayonnaise biscuits

There are only a couple of steps to make these biscuits. You only need one bowl to stir the ingredients together. If you lay parchment paper on the baking sheet, you'll only have one dish to clean! 

Follow these steps to make this mayonnaise biscuits recipe you've ever tried. For the full recipe, see the card below.

Preheat the oven to 400 degrees Fahrenheit. 

batter for mayonnaise biscuits in glass bowl

Place all of the ingredients in a large bowl and mix just until combined.

mayonnaise biscuits on sheetpan

Use a large cookie scoop to drop the biscuits by spoonful onto a greased baking sheet.

baked mayonnaise biscuits on sheetpan

Bake for 12 minutes or until golden brown. 

jam spread on biscuits on plate with knife on side

Remove and serve with favorite toppings, like butter or jam.

Expert tips and variations

These biscuits can be altered to match your tastes and preferences. Here are some tips and tricks that will help make this easy biscuit recipe.   

  • I prefer to use Duke’s mayo for these biscuits, but any brand of mayonnaise will work. 
  • You can put these drop biscuits into muffin cups instead of on a baking sheet.  
  • Make sure the oven is nice and hot before putting the biscuits inside, as the heat will help the biscuits rise. 
  • Brush the tops with melted butter to make them golden brown. 
  • Whole milk is best because of the higher fat content.  
  • If you don’t have self-rising flour, you can use all-purpose flour. If you use all-purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of salt to it.

What can I add to these biscuits? 

Stir in some basic ingredients that will pump up your mayo biscuits. There are so many delicious options to choose from! Use these ideas to get started or choose your own.

  • Jalapenos
  • Cheese; goat cheese, fontina, parmesan cheese, cheddar
  • Green onions
  • Minced garlic or garlic powder
  • Herbs like parsley, thyme, sage, dill, rosemary
  • Bacon
  • Cinnamon sugar     
biscuits stacked on top of each other

Topping ideas  

The best part about these particular biscuits is that you can top them with sweet or savory ingredients. Choose what you're in the mood for, and go for it!

Here are some tasty options that you can try:

  • Jams
  • Marmalade
  • Butter compounds
  • Jellies
  • Apple butter
  • Blueberry compote
  • Strawberries
  • Whipped cream 

How to serve mayonnaise biscuits 

Mayonnaise biscuits are a southern tradition served by themselves or paired with other simple ingredients.

Cut them in half and make a classic sandwich with a fried egg, spinach, ham, asparagus, or sausage gravy.

You can pair them with main courses like smothered pork chops, air fryer bone-in chicken breasts, or marinated air fryer salmon. 

biscuits in bowl with jam on side

How to store 

Store: Keep leftover homemade biscuits in an airtight container or large freezer bag on the counter for three days or in the fridge for up to one week.

Reheat: There's no need to reheat the biscuits if they are stored on the counter. If you have them in the refrigerator, you can leave them on the counter to warm to room temperature before serving them.

Freeze: These mayonnaise rolls can easily be frozen to save for later. You can make a big batch and serve them with breakfast or dinner any day of the week.

To freeze them, lay the biscuits in a single layer on a sheet pan, freeze them for 30 minutes, and then place them in a gallon-size bag back in the freezer.  

FAQs

Do you need to add butter to mayonnaise biscuits?

Mayonnaise replaces the butter for the fat in this recipe, so there's no need to add butter.

Do you need to use a biscuit cutter for mayonnaise biscuits?

These biscuits are made with drop batter, which means you just need to spoon the dough onto the prepared baking sheet. There's no need for a biscuit cutter because the dough is not firm enough to use one.

Why are my biscuits dry?

The biscuits can get dry for two different reasons. They may not have enough liquid, or they were baked too long. The dough should be very moist, and you should check on the biscuits five minutes before you think they should be done as oven temperatures vary.

a basket of artfully arranged biscuits
Print Recipe
4.64 from 11 votes

Mayonnaise Biscuits

Mayonnaise Biscuits are tender and fluffy, made with only five ingredients, and are ready to eat in just under 30 minutes.
Prep Time10 minutes
Cook Time12 minutes
Course: Side Dish
Cuisine: American
Keyword: mayonnaise biscuits
Servings: 10 biscuits
Calories: 106kcal
Author: Tanya

Ingredients

  • 2 cups self-rising flour
  • 1 cup milk
  • 6 tablespoons Duke's mayonnaise
  • 1 teaspoon sugar
  • ⅛ teaspoon salt

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Place all the ingredients in a large bowl and mix just until combined.
  • Use a large cookie scoop to drop the biscuits by spoonful onto a greased baking sheet.
  • Bake for 12 minutes or until golden brown.
  • Remove and serve with favorite toppings, like butter or jam.

Notes

  • I prefer to use Duke’s mayo for these biscuits but any brand of mayonnaise should work.
  • If you don’t have self-rising flour, you can use all-purpose flour. If you use all-purpose flour, mix in 3 teaspoons of baking powder and ½ teaspoon of salt to it.

Nutrition

Serving: 10g | Calories: 106kcal | Carbohydrates: 20g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 3mg | Sodium: 39mg | Potassium: 62mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Calcium: 34mg | Iron: 0.2mg

by Leave a Comment

Southern Fried Apples

My deliciously warming Southern Fried Apples are made with tart Granny Smith apples fried in a nutty brown butter with brown sugar and a warming blend of apple pie spice.

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

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Fall always has me thinking about apples and spices and how I can combine them. The thing I love about these fried apples is just how versatile they are. These versatile fried apples make a great sweet option and taste great served alongside savory main dishes.

Apples pair beautifully with pork, making a great sweet side for a savory dish. However, I'm just as happy serving them as they are with a scoop of my favorite ice cream or whipped topping.

For this recipe, I chose to stray from most fried apples recipes and browned my butter before adding the remainder of the ingredients. This gives this quick dish an elevated depth of flavor. Feel free to skip browning the butter if you're in a hurry, but we find browning the butter well worth it.

What are Southern fried apples?

Southern fried apples are apples that have been cooked in butter with brown sugar and warm spices like ground cinnamon and a pinch of nutmeg. They can be served both sweet and savory.

Ingredients

Recipe ingredients for Southern fried apples including 3 green apples and other ingredients set out in bowls on a marble surface

You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.  

  • Unsalted butter
  • Brown sugar
  • Apple pie spice blend
  • Kosher salt
  • Granny Smith apples - You will need to peel, core, and slice the apples.

If you don't have apple pie spice, it's easy to make it yourself using the ground spices in your pantry. My Homemade Apple Pie Spice recipe is what I like to use.

How to make Southern fried apples 

Pan of melted brown butter

Melt butter in a large pan over low heat and cook gently, stirring occasionally, until the butter becomes brown and toasty (see image above). This should take about 8-10 minutes.

 I like to take this time to prepare my apples by peeling, coring, and slicing them. Just be sure to watch the butter to make sure it doesn't burn.

Recipe ingredients for fried apples set out in white bowls on a marble surface with apple peeler and corer set alongside

Add brown sugar, apple pie spice, and kosher salt to the browned butter and whisk until combined. Slowly add the sliced apples and stir to coat the apples in the spiced butter mixture. 

Pan of spiced melted brown butter
Pan with slices of raw apple covered in spiced brown butter

Cover the pan and cook on low heat, stirring occasionally, for 10-15 minutes, until the apples have softened. You will notice that the liquid has increased in the pan. 

Top down image of a pan with cooked Southern fried apples

Remove the lid, increase the heat to medium-high heat, and continue to cook for 3-5 minutes, stirring until the liquid has reduced about halfway and becomes syrupy. Remove from heat and serve immediately.

Pan with fried apples and a closeup of the apples on a wooden spoon

Expert Tips

These tips will help you make the best Southern fried apples you've ever tried. 

  • You can use peeled or unpeeled apples in this recipe; however unpeeled apples will take longer to cook.
  • The thinner the slices are cut, the quicker they will soften while cooking and vice versa.

Variations 

I love serving these deliciously sweet and spicy fried apples just as they are. However, this recipe is easily adapted to suit your tastes, and here are a few suggestions.  

  • Add a teaspoon of vanilla extract to the brown butter before adding the apples.
  • Alternatively, add a whole vanilla pod, split it in half first, and scrape the seeds into the butter along with the whole pod. Just remember to remove the pod before serving.
  • If you don't have apple pie spice, add some ground cinnamon and a pinch of nutmeg instead.
  • If using a sweeter apple, add a splash of lemon juice to balance the sweetness.
  • Swap the brown sugar for some runny honey.
White bowl of fried apples and a hand holding a spoon of apples

What type of apple is best for frying?

I use Granny Smith apples because they have a nice tart flavor and a firmer texture, making them ideal for cooking with as they hold their shape. You could also use Pink Lady apples. They are slightly sweeter but have a similar firm texture.

How to adjust this fried apple recipe  

This recipe serves four but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: Double the ingredients to make a large batch of fried apples. Just make sure to use a big enough pan or cast iron skillet. If you don't have a big sauté pan, you can use a large dutch oven instead.

Halve: If you're only serving one or two people and don't need as many servings, you can cut the ingredients in half.

Southern fried apples in a white bowl with a scoop of ice cream and a dessert spoon

How to serve Southern fried apples

These apples are great served just as they are for a quick dessert. I like to top the apples with a scoop of my favorite ice cream, whipped topping, or my Blender Whipped Cream.

They make a great filling for apple pies, crumbles or crisps. If you love cooked apple, try my Baked Air Fryer Apples, which is another great tasting recipe for fall.

Southern fried apples work just as well with savory dishes. Pork and apple make a great flavor combination, they make a great side for my Air Fryer Pork Chops or Mustard Glazed Air Fryer Pork Tenderloin.

Leftover fried apples are great for spicing up breakfast the day after, try topping waffles, pancakes and porridge.

How to store 

To refrigerate: Keep any leftover apples in an airtight container in the fridge for up to five days. You can reheat it in a small pan on the stove until warm all the way through.

To freeze: These fried apples can also be frozen. Allow to cool and place in a freezer-safe bag before storing in the freezer. Use within three months. I recommend undercooking the apples, so they don't become mushy when you thaw and reheat them.

To meal prep: This is a great recipe to prep ahead of time, then all you need to do is warm the apples through before enjoying them.

Pan with fried apples and a wooden spoon

FAQs:

When should I cut the apples?

Cut the apples just before you are ready to cook with them. This will stop the apples from oxidizing and turning brown.

How do I stop apples from turning brown?

If you have cut the apples, but don't have time to cook with them immediately, cover the raw apple in lemon juice to stop them oxidizing and turning brown. You then just need to rinse the lemon juice off the apple before continuing with the recipe.

Can I freeze fried apples?

Yes, once the apples have cooked, allow them to cool and place in an airtight container in the freezer for 3-6 months. Just be aware that the apples can become soft and break down once they have been frozen.

Does it matter if I use unsalted or salted butter?

I like to use unsalted butter with ¼ teaspoon of salt, if using salted butter simply leave the salt out.

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

Pan with fried apples and a closeup of the apples on a wooden spoon and whole green apples set alongside
Print Recipe
5 from 1 vote

Southern Fried Apples

Southern Fried Apples are made with tart Granny Smith apples, before being fried in brown butter, brown sugar and a warming blend of apple pie spice.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: air fried apples, southern fried apples
Servings: 4
Calories: 380kcal
Author: Tanya

Ingredients

  • 8 tablespoon unsalted butter
  • ½ cup brown sugar packed
  • 2 teaspoon apple pie spice
  • ¼ teaspoon kosher salt
  • 3 Granny Smith apples peeled, cored and sliced - about 6 cups

Instructions

  • Melt butter in a large pan over low heat until the butter becomes brown and toasty. This should take about 8-10 minutes.
  • Add brown sugar, apple pie spice, and kosher salt to the browned butter and whisk until combined. Slowly add the sliced apples and stir to coat the apples.
  • Cover the pan and cook on low heat, stirring occasionally, for 10-15 minutes, until the apples have softened. You will notice that the liquid has increased in the pan.
  • Remove the lid and increase the heat to medium-high heat and continue to cook for 3-5 minutes, stirring until the liquid has reduced about halfway and becomes syrupy. Remove from heat. Serve with ice cream or whipped topping.

Notes

You can use peeled or unpeeled apples in this recipe. Unpeeled apples will take longer to cook.
The thinner the slices are cut, the quicker they will soften while cooking and vice versa. 
These apples are great alone for dessert or topped with ice cream. You could also serve them alongside your favorite dinner recipes.

Nutrition

Calories: 380kcal | Carbohydrates: 47g | Protein: 1g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 158mg | Potassium: 196mg | Fiber: 3g | Sugar: 41g | Vitamin A: 776IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 1mg

by Leave a Comment

Homemade Apple Pie Spice Recipe

Making your own homemade apple pie spice blend could not be easier. Simply combine ground cinnamon, cardamom, nutmeg, and allspice and store in an airtight container, ready to add flavor to all your favorite apple desserts.

Jar of apple pie spice mix with green apples and a tablespoon

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

As soon as the leaves start to turn on the trees, my thoughts turn to all things Fall, and that usually means one of two things, apples or pumpkin!

Today it's apple and my favorite apple pie seasoning blend which will add the flavors of fall to your favorite apple-based desserts.

It takes just minutes to blend the spices together, using spices that most of you will already have in your stores. Once blended it's ready to use wherever you need a hint of those warming spices!

How to make apple pie spice blend

This easy apple pie spice blend can be made in minutes and ready to use immediately.

Top down image of green apples, a small white bowl of mixed spices and a teaspoon

Add the spices to a small bowl and stir to combine.

A glass jar with a funnel attached and a cup of spice blend pouring in

Pour the spice blend into an airtight container or jar with a tight-fitting lid. It's ready to use straight away or store for later use.

What's in an apple pie spice blend?

  • Cinnamon
  • Cardamom
  • Nutmeg
  • Allspice

Most apple pie spice blends will include ground cinnamon, nutmeg, and allspice; however, I like to add ground cardamom. This results in a warming spice blend that has a real depth of both sweet and earthy flavors.

Small white bowl of spice blend with a wooden teaspoon and jars of spice alongside

Are there other spices I can include in apple pie spice?

When making your own spice blends, it all comes down to personal taste. Here are some suggestions of other ground spices that work really well with apples.

  • Ginger
  • Anise (which will add a touch of licorice)
  • Cloves (just a pinch - don't be too heavy-handed or it can taste medicinal)

How to store homemade apple pie spice

Depending on the freshness of your spices, this blend will keep well for 3 to 6 months, so for sure, make up a big batch so it's on hand to use. Once mixed, store it in an airtight container or jar in a cupboard so it's out of direct sunlight.

Don't keep spices in the fridge, as this can dull the flavors.

Close up of a jar of apple pie spice blend

How do you use it?

This is an adaptable spice, and once made, I find a whole host of uses for it.

It works well with apple-based desserts like apple pies, crisps, or crumbles. Try adding some to my Southern Fried Apples or my Baked Air Fryer Apples.

It also works well in baked goods, so add a touch of warming spice to your favorite cookie recipe.

Another favorite use is to whisk some through a pancake or waffle batter, even better if I'm serving with a side of stewed apples.

Or how about adding a spoon to the egg mix in my Air Fryer French Toast recipe? Serve with a topping of fresh blueberries and maple syrup for the perfect weekend breakfast dish.

Small white bowl filled with spice blend and a wooden spoon

Recipe Tips

  • Double, triple, or quadruple the recipe if you like.
  • Store in an airtight container for future uses. Keep at room temperature and out of direct sunlight.
  • Check that your spices aren't stale before making this spice blend. To test their freshness, rub a little of each between your fingers, and they should release an aroma.
  • I prefer to make smaller batches of spice blends, that way, they always taste fresh.
  • A funnel makes it easy to pour spices into a jar.

FAQs

Do I need to use all the spices?

This spice blend is easily adapted to suit your own tastes, if there is a flavor you don't enjoy, then simply leave it out or add another flavor.

How long do homemade spice blends last?

A lot comes down to using fresh ground spices to start with. Then once combined, the blend will store in an airtight container for up to 6 months.

More Seasoning Mixes

If you enjoy making your own seasoning mixes, here are some other recipes for you to try.

If you have tried this homemade apple pie spice recipe or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below.

Close up of a jar of apple pie spice blend
Print Recipe
No ratings yet

Homemade Apple Pie Spice

Making your own homemade apple pie spice blend could not be easier. Simply combine ground cinnamon, cardamom, nutmeg and allspice and store in an airtight container, ready to add flavor to all your favorite apple desserts.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: apple pie spice, DIY apple spice mix, homemade apple pie spice, how to make apple pie spice
Servings: 3 ounces
Calories: 26kcal
Author: Tanya

Ingredients

  • 2 tablespoon ground cinnamon
  • 2 teaspoon ground cardamom
  • 2 teaspoon ground nutmeg
  • 1 teaspoon ground allspice

Instructions

  • Mix ingredients in a bowl until combined. Store in an airtight container.

Notes

This recipe will yield roughly ⅓ cup of spice mix. Double, triple, or quadruple the recipe if you like.
Store in an airtight container for future use and keep it in a cupboard out of direct sunlight.

Nutrition

Calories: 26kcal | Carbohydrates: 6g | Protein: 0.5g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 2mg | Potassium: 50mg | Fiber: 4g | Sugar: 0.5g | Vitamin A: 21IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg

by 39 Comments

Jamaican Cabbage Recipe

My Jamaican cabbage recipe is a family favorite recipe. Extra veggies are perfectly cooked, and the Scotch bonnet pepper adds a touch of heat, and a burst of fresh thyme, transforming the humble cabbage into something special.

Jamaican steamed cabbage in a bowl with serving spoon

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

My family loves cabbage, which I like to include in my family meal plans most weeks. This easy cabbage can be prepared and cooked in no time, making it a go-to recipe for busy weeknight dinners.

The addition of a Scotch bonnet pepper adds a nice fiery twist, elevating the flavor of the cabbage in this traditional Jamaican side dish.

This recipe is courtesy of my mother, who made us this flavorful dish weekly. We like to serve it along with our favorite Jamaican recipes, like oxtail or curry chicken.

What is Jamaican cabbage?

This authentic Jamaican cabbage recipe steams the cabbage with other vegetables, a Scotch bonnet pepper, and a few fragrant sprigs of fresh thyme. This is a stable side dish in Jamaican cooking, it uses ingredients that are not only easy to find in most stores but affordable too.

Ingredients

Jamaican steamed cabbage ingredients

You can find these simple ingredients in your local grocery store. Here is what you will need for this recipe.  

  • Head of cabbage - We typically use green cabbage for this recipe.
  • Carrots
  • Roma tomato
  • Yellow onion
  • Garlic
  • Green onions
  • Fresh thyme
  • Scotch bonnet pepper (or habanero pepper)
  • Water
  • Olive oil
  • Unsalted butter
  • Kosher salt
  • Freshly ground black pepper

How to make Jamaican steamed cabbage 

This simple side dish can be prepared, cooked, and on the table in less than 20 minutes, which makes this a winning side any day of the week. Here are the directions for making this easy 3-step dish. You can also print this out using the recipe card below.

Add all ingredients to a large pan over medium heat and cover with a lid. 

Jamaican cabbage ingredients in a skillet

Cook on medium heat for 10 minutes, stirring occasionally. 

Jamaican cabbage in a skillet with a glass lid

After 10 minutes, reduce the heat to low and continue to cook for an additional 5 minutes until the cabbage is soft and tender. Remove from heat and remove the stalks of thyme before serving.

Jamaican cabbage in a skillet

Expert Tips

These tips will help you make the best Jamaican steamed cabbage you've ever tried. 

  • The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes; for softer cabbage, cook for about 10-12 minutes.
  • This dish is best served immediately while it's still hot so the cabbage does not overcook.
  • If you don't like too much heat in your food, cut back on the Scotch bonnet pepper, or leave it out altogether. You can also use a milder chili pepper if you prefer, or substitute the pepper with habanero pepper.   
  • To keep the carrot thin, use a vegetable peeler to thinly slice the carrot.

Variations 

This steamed cabbage recipe can be easily adapted to suit your tastes. Here are a few suggestions to get you started.  

  • Adapt the heat level in your dish by adding or reducing the amount of Scotch bonnet pepper or simply leaving it out.
  • For those who like their food really spicy, add cayenne pepper or Tabasco sauce for a little extra heat.
  • Buy pre-cut cabbage to cut down on prep time.
  • A teaspoon of paprika adds a hint of smoky flavor to the cabbage.  
  • Add extra depth of flavor by adding 1-2 allspice berries.
  • Vary the vegetables and add some colorful bell peppers. 
  • Make it a one-pot meal by adding protein, like thinly sliced chicken, shrimp, or saltfish.
Closeup of Jamaican steamed cabbage

What kind of cabbage to use 

There are many different types of cabbage, and they can all work with this dish. I prefer green cabbage but use whatever cabbage you have on hand.

Some options include napa cabbage or red cabbage. They all have slightly different flavors and textures, so you can play with them to see which one you like best.

Napa cabbage is softer and milder, red cabbage is more bitter and crunchier, and green cabbage sits between the two.

It's worth noting that a softer napa cabbage will cook a little quicker, whereas a crunchy red cabbage will take a little longer, so adapt cooking times to suit the variety of cabbage you use.

Jamaican steamed cabbage in a bowl with serving spoon

How to adjust this steamed cabbage recipe  

This recipe serves six but can be easily adapted to make a bigger or smaller batch. Here are the best ways to do this. 

Double: To make a large batch of this cabbage, double all the ingredients; just make sure to use a big enough pan or cast iron skillet. If you don't have a big sauté pan, you can use a large dutch oven instead.

Halve: If you're only serving one or two people and don't need as many servings, you can cut the ingredients in half. Keep an eye on the cooking time as it will cook faster when there's less cabbage in the pan.

What meat goes well with steamed cabbage? 

If you want to serve this tender cabbage recipe with your favorite protein, you can absolutely do so!

This easy side dish is versatile and also pairs well with pork chops, chicken, sausages, steaks, and rich and hearty stews.

It also works well with fish and vegetable-based dishes, and I've included some serving suggestions below.  

Jamaican steamed cabbage in a bowl with serving spoon

How to serve this steamed cabbage recipe  

Jamaican steamed cabbage is easy to make and can be served with a variety of different main dishes, including meat, fish and vegetable-based dishes.

Try it with my Jamaican Brown Stew Chicken, or Jamaican Rice and Peas.

It also makes a great low-carb alternative to rice when served alongside stews and curries.

If you love cabbage as much as I do, here are some other great cabbage side options to serve with dinner, including my fried cabbage, instant pot buttered cabbage, sweet and sour cabbage, or Jamaican corned beef and cabbage.

How to store 

To refrigerate: Keep any leftover cabbage in an airtight container in the fridge for up to three days. You can reheat it in a small bowl in the microwave in 30-second increments until it's warm all the way through.

To meal prep: This is a great recipe to prep ahead of time; all you need to do is steam right before you're ready to eat. Slice the cabbage and prepare the other ingredients earlier in the day, then follow the instructions on the recipe card when ready to cook. 

Jamaican steamed cabbage in a bowl with serving spoon

FAQs:

How do you cut cabbage for steaming?

For this recipe, I prefer to slice the cabbage, but you can also shred or chop the cabbage. Keep in mind that thinner shredded or finely chopped cabbage will cook faster.

Should you wash cabbage before steaming?

I always rinse the outer layers of cabbage before chopping and cooking. Just be sure to shake off any excess water after rinsing.

Do you need to soak cabbage before steaming it?

There's no need to soak cabbage before you cook it. It will be slightly crunchier if it's not soaked beforehand.

How long does it take for cabbage to steam?

The longer you cook your cabbage, the more it will soften. For crunchier cabbage, cook for 6-8 minutes; for softer cabbage, cook for about 10-12 minutes.

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

Jamaican steamed cabbage in a bowl with serving spoon
Print Recipe
4.80 from 40 votes

Jamaican Steamed Cabbage

Jamaican steamed cabbage is a family favorite. Extra veggies add crunch, the Scotch bonnet pepper adds a touch of heat, along with a burst of fresh thyme.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Jamaican
Keyword: Jamaican cabbage, Jamaican steamed cabbage
Servings: 6
Calories: 152kcal
Author: Tanya

Ingredients

  • ½ cabbage sliced, about 4 cups
  • 2 carrots peeled and sliced
  • 1 Roma tomato chopped
  • 1 yellow onion chopped
  • 4 cloves garlic chopped
  • 4 green onions chopped
  • 4 stalks thyme
  • ½ scotch bonnet pepper seeds and stem remove and chopped
  • 2 Tablespoons water
  • 2 Tablespoons olive oil
  • 4 Tablespoons unsalted butter
  • 2 teaspoons kosher salt or to taste
  • 1 teaspoons freshly ground black pepper or to taste

Instructions

  • Add all the ingredients to a large pan over medium heat and cover with a lid.
  • Cook on medium heat for 10 minutes, stirring occasionally.
  • After 10 minutes, reduce the heat to low and continue to cook for an additional 5 minutes, until the cabbage is soft and tender. Remove from the heat and remove the stalks of thyme before serving.

Notes

  • The longer you cook your cabbage, the more it will soften. It comes down to taste, so cook for 6-8 minutes for crunchier cabbage. For softer cabbage, cook for 10-12 minutes.
  • The heat in this cabbage side is easily adapted to suit tastes by adding or reducing the amount of Scotch bonnet pepper you add to the dish. If you don't like your food spicy, you can leave it out altogether.
  • To keep the carrot thin, use a vegetable peeler to slice the carrot thinly.
  • This recipe uses kosher salt. If using table salt, reduce the amount of salt suggested. 

Nutrition

Calories: 152kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 807mg | Potassium: 289mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3912IU | Vitamin C: 36mg | Calcium: 59mg | Iron: 1mg

by Leave a Comment

Cheesecake Bites

These adorable cheesecake bites are the perfect-sized treat. Served with a sweet strawberry topping, this is an easy dessert for any special occasion!

stacks of cheesecakes bites, one with a topping

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

The full recipe with ingredients/instructions is available on the recipe card at the bottom of the post. Important tips/tricks are also included in the blog post.

Mini treats are always a huge hit! Convenient and shareable they become an easy choice for any occasion. If you like more bite-sized treats you'll love my Chocolate Cake Bites!

Prefer a savory bite-sized snack? Give these Air Fryer Steak Bites or Air Fryer Bacon Wrapped Shrimp a try. You won't be disappointed.

Stacks of cheesecake bites, one with a bite taken out

Ingredients and Tools Needed

cheesecake bite ingredients

Ingredients you'll need for cheesecake bites & strawberry topping

  • Graham cracker crumbs
  • Melted butter
  • Salt
  • Cinnamon
  • Cream cheese, room temperature
  • Greek yogurt, room temperature
  • Sugar
  • Egg
  • Vanilla extract
  • Lemon juice
  • Cornstarch
  • Water
  • Strawberries, halved

Tools you'll need for this recipe

  • Mini muffin tin x2
  • Mini cupcake liners
  • Mixing bowls
  • Measuring cups & spoons
  • Hand mixer
  • Food processor *optional for graham cracker crumbs

How to make Mini Cheesecake Bites

Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon.

graham cracker crust mixture in a small glass bowl

Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.

Bake for 5 minutes, then remove from the oven to cool.

graham cracker crust mixture pressed into two mini muffin tins

Add softened cream cheese, greek yogurt, sugar, egg, vanilla extract, and lemon juice in a large bowl and beat until smooth and creamy. 

cheesecake filling in a large bowl

Drop 1 heaping tablespoon of the cream cheese mixture into each mini cupcake liner. 

cheesecake filling in 2 mini muffin tins

Bake for 15-20 minutes or until the center of the cheesecake is set.

chilled and finished cheesecake bites in 2 mini muffin tins

Let the cheesecake bites cool to room temperature. Then place them in the fridge to cool for at least 2 hours before serving. 

In a small bowl, mix the cornstarch and the water

small bowl of cornstarch and water mixed

Place the cornstarch mixture along with the remaining ingredients in a small saucepan over medium heat. 

cornstarch slurry and remaining ingredients in a sauce pan

Bring to a boil, then reduce the heat to low and simmer for about 6-7 minutes.

Let cool completely before using it as a topping for cheesecake.

strawberry topping cooked in a saucepan

Other topping options for Cheesecake Bites

The possibilities are truly endless! Here are some of my favorite toppings that would be perfect for these mini cheesecakes.

Can you freeze cheesecake?

Yes! Mini cheesecakes freeze very well. This is nice if you have to make cheesecake bites ahead of time for a party, and they'll still taste amazing.

Freeze cheesecake bites in an airtight container for up to 2 months. Freeze them without a topping; when you're ready to serve the cheesecake bites, allow them to thaw in the fridge overnight before topping and serving.

Serve cold to avoid having them fall apart.

stacks of mini cheesecake bites with strawberry topping

Do I need to cook these in a water bath?

Nope! Normally when you bake a cheesecake, it does call for a water bath. I love this recipe for the ease of baking them without a water bath. Simply baking in a mini muffin tin is all that's required.

How to store Cheesecake Bites

Store cheesecake bites in an airtight container in the fridge for 3-4 days. Avoid topping them if stored before serving. When you're ready to serve, top them with the strawberry topping.

When serving, do note that you'll want to place your cheesecake bites back in the fridge before they've been sat at room temperature for close to 2 hours. After 2 hours, cream cheese can start to grow bacteria.

stacks of cheesecake bites

Notes

  • You can use store-bought graham crackers crumbs or you can make your own.
  • Swap out the graham crackers for Oreos and make mini oreo cheesecakes.
  • When serving, do note that you'll want to place your cheesecake bites back in the fridge before they've been sat at room temperature for close to 2 hours. After 2 hours, cream cheese can start to grow bacteria.

Looking for more bite-sized recipes? Try these out:

 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!

stacks of cheesecakes bites, one with a topping
Print Recipe
No ratings yet

Cheesecake Bites

These adorable cheesecake bites are the perfect-sized treat. Served with a sweet strawberry topping, this is an easy dessert for any special occasion!
Prep Time20 minutes
Cook Time20 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecake bites
Servings: 24 servings
Calories: 83kcal
Author: Tanya

Equipment

Ingredients

Crust

  • ⅔ cup Graham cracker crumbs
  • 2 tablespoons Butter melted
  • 2 tablespoons Sugar
  • pinch Salt
  • pinch Cinnamon

Filling

  • 8 ounces Cream Cheese room temperature
  • ¼ cup Greek Yogurt room temperature
  • ¼ cup Sugar
  • 1 Egg room temperature
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Lemon juice

Topping

  • ½ tablespoon Cornstarch
  • 1 ½ tablespoon water
  • 1 pound Strawberries halved
  • ¼ cup Sugar
  • Juice of half a lemon

Instructions

Crust

  • Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the graham cracker crumbs, melted butter, sugar, salt, and cinnamon.
  • Line a mini muffin pan with muffin liners. Drop 1 heaping teaspoon of the graham cracker mixture into each muffin liner. Press the graham crackers into the bottom of the liner.
  • Bake for 5 minutes, then remove from the oven to cool.

Filling

  • Place all the ingredients for the filling in a large bowl and beat until smooth and creamy.
  • Drop 1 heaping tablespoon of the filling into each muffin liner.
  • Bake for 15-20 minutes or until the center of the cheesecake is set.
  • Let the cheesecake bites cool to room temperature. Then place them in the fridge to cool for at least 2 hours before serving.

Topping

  • In a small bowl, mix the cornstarch and the water
  • Place the cornstarch mixture along with the remaining ingredients in a small saucepan over medium heat.
  • Bring to a boil, then reduce the heat to low and simmer for about 6-7 minutes.
  • Let cool before using it as a topping for cheesecake.

Notes

  • You can use store-bought graham crackers crumbs or you can make your own.

Nutrition

Serving: 1g | Calories: 83kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 19mg | Sodium: 56mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 168IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 0.2mg