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Vinegar Coleslaw

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This vinegar coleslaw is inspired by the red slaw served with North Carolina BBQ. It has no mayonnaise and is the perfect tangy coleslaw to go along with your bbq.

Red cabbage vinegar coleslaw served in a white bowl.

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

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

A good slaw is one of my must-haves at any BBQ or picnic, and this vinegar coleslaw ticks all the right boxes! It's the kind of slaw that goes along perfectly with this North Carolina BBQ pulled pork.

The vinegar slaw you find in North Carolina is usually red, hence the popular name called red slaw. Mine is purple..or greeinish brown depending on the kind of cabbage I use.

This slaw is made without mayo so it's a healthier option compared to a creamy slaw. Low in fat and calories, it's one tasty side you can feel good about enjoying!

This is great to serve on top of my air fryer hot dogs or turkey burgers, or as a side for your favorite BBQ meats.

How to make vinegar slaw

  • Gather your ingredients. Chop your cabbage and green onion.
Ingredients for the vinegar coleslaw on a marble work surface.
  • Add your chopped cabbage, chopped green onion, ketchup, apple cider vinegar, white sugar, crushed red pepper flakes, salt, black pepper, and hot sauce to a large bowl.
The ingredients for the slaw in a white bowl.
  • Stir until thoroughly combined.
A wooden spoon mixing the ingredients together.
  • Cover and chill in the refrigerator for at least one hour or up to overnight. Serve and enjoy.

How long does it keep?

Once you have made your slaw, keep it covered in the fridge and it will keep well for around 3 to 4 days. After a day, the cabbage will start to release some liquid into the bowl, so you may want to strain this additional water before serving.

If you can, let the slaw sit for at least one hour before serving to let the flavors develop, and overnight is preferable.

Can you use green or red cabbage?

You can use either in this vinegar coleslaw recipe. I love the vibrancy of the red, and I think it works so well with BBQ meats like brisket and ribs, but green will work just as well.

I find the flavor of green cabbage to be slightly more peppery and red to be a little sweeter, so go with whatever you love!

What's the best way to shred cabbage?

For this slaw, I wanted to really finely shred the cabbage, so the best way to do this is in a food processor.

  1. Remove the core of the cabbage.
  2. Cut into large pieces and place in the food processor.
  3. Shred.
  4. Remove and process the green onions.
Four step by step photos to show how to shred the cabbage.

If you prefer a chunkier slaw, you can of course cut the cabbage by hand into strips. You can also use a vegetable peeler to shred it quickly; cut the cabbage into quarters and run the peeler down the cut side.

I prefer this vinegar slaw to be super fine, but either way works well.

Recipe Notes and Tips

  • For best flavor, chilling overnight is recommended. This allows for the flavors to develop and meld together.
  • Eat as a side or top on your favorite BBQ, hot dogs, or hamburgers.
  • You can use green or red cabbage for this recipe.
  • If you do prefer a creamier slaw, you can mix in a couple of tablespoons of mayonnaise.
Close up of a wooden spoon in the vinegar coleslaw.

More Salad Recipes

Red cabbage vinegar coleslaw served in a white bowl.
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5 from 2 votes

Vinegar Coleslaw

This vinegar coleslaw is inspired by the red slaw served with North Carolina BBQ. It has no mayonnaise and is the perfect tangy coleslaw to go along with your bbq.
Prep Time10 minutes
Total Time10 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: bbq coleslaw recipe, no mayo coleslaw, simple coleslaw recipe
Servings: 4 servings
Calories: 101kcal
Author: Tanya

Ingredients

  • ½ of a medium red cabbage about 4 cups cabbage, finely chopped
  • 3 green onions finely chopped
  • ½ cup ketchup
  • ⅓ cup apple cider vinegar
  • 2 ½ Tablespoon granulated sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon ground black pepper
  • 1-2 dashes of hot sauce

Instructions

  • Add your chopped cabbage, chopped green onion, ketchup, apple cider vinegar, white sugar, crushed red pepper flakes, salt, black pepper, and hot sauce to a large bowl and stir until thoroughly combined.
  • Cover and chill in the refrigerator for at least one hour or up to overnight. Serve and enjoy.

Notes

  • For best flavor, chilling overnight is recommended. This allows for the flavors to develop and meld together.
  • Eat as a side or top on your favorite BBQ, hot dogs, or hamburgers.
  • You can use green or red cabbage for this recipe.
  • If you do prefer a creamier slaw, you can mix in a couple of tablespoons of mayonnaise.

Nutrition

Calories: 101kcal | Carbohydrates: 23g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 885mg | Potassium: 344mg | Fiber: 3g | Sugar: 18g | Vitamin A: 506IU | Vitamin C: 44mg | Calcium: 62mg | Iron: 1mg

Perfect Sous Vide Pork Chops

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Make delicious and tender pork chops with this sous vide pork chops recipe. Perfectly juicy and effortless to make with the help of a precision cooker and a water bath.

sliced pork chop on white plate

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

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

Pork chops are one of my favorite dinners, but if you often run into the issue of overcooked and dry meat, then sous vide is a fool proof way of keeping it nice and juicy and full of flavor.

This easy technique is so simple, and results in the best pork chops every single time. Give it a go, you'll be so pleased you did!

For more pork recipes, be sure to check out my perfect air fryer pork chops and my crispy pork carnitas

What is sous vide?

If you haven't tried the sous vide method of cooking, it's definitely worth a try - I love mine! You basically vacuum seal your food, and then cook it in temperature controlled water.

This process means that you will never overcook your food as the water is set to a certain temperature, for pork 140F, so you run no risk of cooking it past that while it's in the water.

Sous vide meat is then usually quuckly seared to brown the sides.

Cooking sous vide takes longer than cooking it on the stovetop or in the oven, but the process is extremely hands off.

How to make sous vide pork chops

  • Gather your ingredients and equipment. You'll need pork loin chops, seasonings and oil, a immersion circulator, and a large pot or bin with enough water to cover the food. You'll also need sealable plastic bags to place the food in before placing in the water bath.
ingredients for pork chops on white table
  • Clip the immersion circulator to the side of the large pot or basin, I use a 16qt stockpot. Add water and fill it until the minimum water level of the circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 140F (60C). Set the time anywhere from 1-4 hours.
immersion circulator in large pot with water filled beyond the minimum line
  • Add to a plastic sous vide bag or sealable bag. Suck out the air and seal.
pork chops sealed in bag
  • Once the temperature in the water bath has been reached, add the sealed pork chops and allow the chops to cook for at least an hour and no longer than 4 hours.
sealed pork chops in water bath cooking
  • Remove pork chops and pat them dry.
pork chops on white background
  • Heat olive oil in a medium heavy bottomed skillet over high heat. Add pork chops and sear each side until brown, about 1-2 minutes per side.
pork chops in skillet

Remove and serve.

close up photo of browned pork chops

Enjoy your perfectly cooked pork chop.

pork chops sliced in front of blue napkin

Is sous vide worth it?

So you may feel that this isn't worth the extra time, but you are so wrong! There's a reason why so many restaurants use this cooking technique...because it's so delicious and the perfect hands off way to prepare your food!

When you slow cook meat, especially tough cuts, the proteins are less likely to overcook and the meat stays wonderfully tender. This cooking method gives you that control.

Sous vide gives you perfect consistency every time from top to bottom, and because the pork chops cook in their own juices, the flavor is much more bold and you end up with juicy rather than dry chops.

Sous vide cooking is also a healthier option as you don't need to add as much additional fat during the cooking process.

Serving Sugestions

Serve these up with your favorite potato and veggies sides and you have one delicious meal on your hands! Try them with:

Recipe Notes and Tips

  • The minimum time it takes for these pork chops to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes. Thicker chops (2 inches) need 90 minutes in the water bath. I also like to keep my chops at the correct temperature just in case I get busy and don't take them out at the end of 60 minutes.
  • I tend to add additional kosher salt to sous vide food after cooking. Always salt to taste to bring out the flavors.
  • I use a heavy bottomed skillet to get a nice sear on my pork chops after cooking. You could also toss them onto a grill.

More Pork Recipes

sous vide pork chops sliced on plate
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Perfect Sous Vide Pork Chops

Make delicious and tender pork chops with this sous vide pork chops recipe. Perfectly juicy and effortless to make with the help of a precision cooker and a water bath.
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American
Keyword: herbed pork chops, how to sous vide, how to sous vide pork chops, pork sous vide
Servings: 2 servings
Calories: 405kcal
Author: Tanya

Equipment

Ingredients

  • 2 pork loin pork chops, center cut ¾ inch thick
  • 2 teaspoon Italian seasoning
  • 2 teaspoon lemon pepper seasoning
  • 3 sprigs thyme
  • ¼ teaspoon salt or to taste
  • 3 Tablespoon olive oil
  • Salt and pepper to taste

Instructions

  • Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 140F (60C). Set the time anywhere from 1-4 hours).
  • Season the pork chops with oil, Italian seasoning, lemon pepper seasoning, thyme, and salt and add to a plastic sous vide bag or sealable bag. Suck out the air and seal.
  • Once the temperature in the water bath has been reached, add the sealed pork chops and allow the chops to cook for at least 1 hour and no longer than 4 hours.
  • Remove pork chops and pat them dry.
  • Heat olive oil in a medium heavy bottomed skillet over high heat. Add pork chops and sear each side until brown, about 1-2 minutes per side. Remove and set aside. You can serve at this point or make a gravy.

Notes

  • The minimum time it takes for these pork chops to cook in the water bath is 1 hour, however, I always set my timer to at least 90 minutes. Thicker chops (2 inches) need 90 minutes in the water bath. I also like to keep my chops at the correct temperature just in case I get busy and don't take them out at the end of 60 minutes.
  • I tend to add additional kosher salt to sous vide food after cooking. Always salt to taste to bring out the flavors.
  • I use a heavy bottomed skillet to get a nice sear on my pork chops after cooking. You could also toss them onto a grill.
  •  

Nutrition

Calories: 405kcal | Carbohydrates: 3g | Protein: 29g | Fat: 30g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 371mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 118IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg

Hot Dog Chili

by 19 Comments

Liven up your hot dogs with this homemade hot dog chili. Super easy to make with a few simple ingredients, it's one tasty topping!

Hot dogs topped with chili on a blue plate.

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

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

Hands down one of our family favorites is hot dogs. The kids love them and they are so often requested, and Mom and Dad are pretty big fans too!

This hot dog chilli is a great addition, and such an easy way to add some flavor and interest. Perfectly messy to eat!

For more chili, be sure to check out my Instant Pot Chili and Turkey Chili recipes!

How to make hot dog chili

Gather your ingredients.

Ingredients to make the recipe.

Place lean ground beef in a heavy-bottomed large pot and cover with water. Heat over medium-high heat, stirring to break up the clumps.

This method skips browning the beef and boils it instead, which results in crumbled ground beef that doesn't clump together. Perfect for topping on hot dogs.

Beef and water in a large pot.
The beef once it has browned.

Once beef is boiled and brown, add the remaining ingredients to the pot.

Spices added to the beef.

Stir and reduce the heat to low and allow to simmer for 45 minutes to 1 hour, stirring occasionally.

Hot dog chili in a red pot after simmering.

Serve over hot dogs or eat on its own.

Can you make it in an Instant Pot?

Yes! If you don't want to turn on your stovetop, you can easily make this recipe in your electric pressure cooker. The full instructions are down below in the recipe card, but it's a pretty straightforward process.

You can also make this in the slow cooker if you prefer. Brown the beef first, then add everything to your Crockpot and cook on low for 5 to 6 hours.

Can you make it ahead of time?

Yes, this is a great make ahead topping and is freezer friendly too. Let the hot dog chili cool to room temperature before placing in an airtight container. It will keep well for 4 days in the fridge and up to 6 months in the freezer.

Thaw frozen chili in the fridge overnight, and reheat it through gently on the stovetop to serve.

Recipe Variations

This recipe is pretty awesome as it is, but there with a few easy swaps you can make it your own. Increase the amount of cayenne if you prefer your chili on the spicy side, or swap the ground beef for turkey, chicken or plant based 'meat' crumbles.

You can easily turn this into a fuller chili to serve as a main too if you like. Add in some sautéed vegetables like onion, carrots and bell peppers, and stir in some canned beans towards the end of cooking.

To chili hot dogs topped with sliced onions.

Recipe Notes and Tips

  • Use lean ground beef for this recipe. Beef with a higher fat content can make the hot dog chili quite oily.
  • Serve with more of your favorite toppings for a loaded dog! Shredded cheese, sliced jalapeno and sour cream take it over the top!
Two chili hot dogs served on a plate ready to eat.

More Family Favorite Recipes

Hot dogs topped with chili on a blue plate.
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4.69 from 22 votes

Hot Dog Chili

Liven up your hot dogs with this homemade hot dog chili. Super easy to make with a few simple ingredients, it's one tasty topping!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Keyword: chili for hot dogs, homemade chili hot dogs
Servings: 8 servings
Calories: 113kcal
Author: Tanya

Ingredients

Instructions

  • Place ground beef in a heavy-bottomed large pot and cover with water. Heat over medium-high heat, stirring to break up the clumps.
  • Once beef is browned, add the remaining ingredients.
  • Reduce heat to low and allow to simmer for 45 minutes to 1 hr, stirring occasionally.

Electric Pressure Cooker Directions.

  • Reduce the amount of water in the ingredients by ½ cup.
  • Add ground beef and water to the pressure cooker. Break up the ground beef. Add chili powder, ground mustard, garlic powder, Worcestershire sauce, onion powder, kosher salt, and cayenne pepper to the pot. Stir to combine. Add tomato sauce and ketchup, but do not stir at this point.
  • Cover and cook on high pressure for 30 minutes. Allow to naturally release for 10 minutes. Open and stir. Press the sauté button on the pressure cooker and adjust to the less setting. Allow chili to sauté for 15 minutes, stirring occasionally until the mixture thickens.

Notes

  • Use lean ground beef for this recipe. Beef with a higher fat content can make the hot dog chili quite oily.
  • Serve with more of your favorite toppings for a loaded dog! Shredded cheese, sliced jalapeno and sour cream take it over the top!

Nutrition

Calories: 113kcal | Carbohydrates: 8g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 624mg | Potassium: 452mg | Fiber: 1g | Sugar: 6g | Vitamin A: 630IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg

Chili Powder Substitute

by 2 Comments

Run out of chili powder for your favorite recipe? Fear not! This chili powder substitute is super easy to make with the spices in your pantry. This homemade spice mix is an easy way to add flavor to your dish.

A labelled jar with chili powder substitute.

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

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

We've all been there, you're ready to make your favorite chili recipe, you reach in your cupboard and there's none left! This chili powder substitute has saved dinner time on countless occasions in my house!

Made with a blend of simple dried herbs and spices, whip up a big batch so it's always on hand!

For more homemade seasonings, be sure to check out my ranch seasoning and dukkah spice mix.

How to make this chili powder substitute

  • Place the ingredients together in a bowl.
Spices and herbs in a white bowl.
  • Combine and store in an air-tight container.
The spices and herbs mixed together.

How long does it keep?

This chili powder substitute will keep well for at least 6 months. Just keep it in a sealed jar or container, and store it in a cool place out of direct sunlight. Depending on the freshness of your spices, it can easily last for a year plus when stored correctly.

How do you use it?

Use this spice mix wherever you would normally use chili powder. Stir it into ground beef and chicken to add flavor to all of your meals. It's great for chili dogs, turkey chili, chicken chili, and other soups and stews.

Why make a homemade seasoning mix?

Homemade seasonings are a great way to make your meal exactly to your tastes, and this recipe is easy to customize. Add in more or less cayenne depending on how spicy you like things or change the amount of oregano for a herbier flavor.

If you are anything like me, you always have lots of jars of spices in your cupboard, so there's no need to go out and buy more! Just mix together what you have and save yourself a trip to the store!

Chili powder in a labelled jar with a spoon.

Recipe Notes and Tips

  • Make sure your spices aren't stale before using them. Rub a little between your fingers and it should release an aroma. If it doesn't, it's time to buy some more.
  • Test your chili powder substitute for freshness before using each time.
  • Store in a cool dark place away from moisture and in an airtight container.
  • This recipe is easily doubled.
Chili powder in a glass jar with a spoon.

More Homemade Seasonings

A labelled jar with chili powder substitute.
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4.75 from 4 votes

Chili Powder Substitute

Run out of chili powder for your favorite recipe? Fear not! This chili powder substitute is super easy to make with the spices in your pantry. An easy way to add flavor to your dish.
Prep Time5 minutes
Total Time5 minutes
Course: Seasoning
Cuisine: American
Keyword: homemade chili powder, how to make chili powder
Servings: 4 tablespoons
Calories: 21kcal
Author: Tanya

Ingredients

Instructions

  • Combine and store in an air-tight container.

Notes

  • Make sure your spices aren't stale before using them. Rub a little between your fingers and it should release an aroma. If it doesn't, it's time to buy some more.
  • Test your chili powder substitute for freshness before using each time.
  • Store in a cool dark place away from moisture and in an airtight container.
  • This recipe is easily doubled.

Nutrition

Calories: 21kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 128mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1858IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

The Best Air Fryer Lamb Chops

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Cook the most perfect of lamb chops in minutes with your trusty air fryer! Marinated in red wine vinegar and herbs, the chops come out perfectly cooked and tender. Ready to serve in 15 minutes!

Six cooked lamb chops on a white plate.

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

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

Lamb is one of my favorite meats! It has a robust taste that is slightly gamey and grassy and makes a welcome change from beef or chicken.

When cooked in the air fryer, these lamb chops are so succulent and have a nice crust to them. They come out perfectly cooked and I love that they are ready to serve in minutes!

If you love lamb, be sure to try my Moroccan Soup!

How to make air fryer lamb chops

  • Combine lamb chops, olive oil, red wine vinegar, rosemary, oregano, salt, garlic powder, and black pepper in a bowl. Rub the marinade into the meat and cover and chill for 1 hour.
Raw lamb chops in the marinade.
  • Preheat air fryer to 400 degrees Fahrenheit.
  • Add lamb chops to the air fryer basket.
Raw lamb chops placed in the air fryer basket.
  • Cook for 7-9 minutes, flipping halfway.
Cooked lamb chops in the air fryer basket.
Close up of the cooked lamb chops in the air fryer with chimicurri sauce on it.

How do you know when the lamb is cooked?

Cooking the lamb chops in the air fryer will take between 7 and 9 minutes. The easiest way to make sure it is cooked to your liking is to use an Instant read thermometer. At 120F they will be rare, 130F is medium and over 145F is well done.

When cooked past medium, the gamey flavor of the lamb becomes more pronounced.

How long can you marinate the lamb?

Lamb chops are fairly tender, and because we use red wine vinegar in the marinade, they don't need to be prepped too far ahead of time. I find an hour of marinating works perfectly, but you can leave them for up to 5 hours. If you leave them longer than that, the acid can start to break down the fibers too much and your lamb can turn out tough.

What so you serve with them?

These air fried lamb chops are perfect to serve as a quick and easy weeknight meal, but fancy enough to serve to guests and they make for an excellent Easter meal. They are great with all kinds of veggie and potato sides. Try them with:

Lamb chops on a white plate with the end cut off.

Recipe Notes and Tips

  • The temperature of the lamb should reach an internal temperature of 145 degrees Fahrenheit for medium-well.
  • The cut of lamb makes a difference in the gaminess of the lamb. Lamb Leg Chops will have less of a gamey flavor but they usually are more expensive.
  • This lamb recipe is great accompanied with a homemade chimichurri sauce.

More Air Fryer Recipes

Watch this video tutorial and see how I make these lamb chops from start to finish.

air fryer lamb chops in the air fryer basket covered with chimichurri sauce
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4.82 from 79 votes

The Best Air Fryer Lamb Chops

Cook the most perfect of lamb chops in minutes with your trusty air fryer! Marinaded in red wine vinegar and herbs, the chops come out perfectly cooked and tender.
Prep Time5 minutes
Cook Time8 minutes
Marinating time1 hour
Total Time13 minutes
Course: Main Course
Cuisine: American
Keyword: air fried lamb recipe, how to cook lamb chops. inan air fryer, quick lamb chop recipe
Servings: 4 servings
Calories: 350kcal
Author: Tanya

Ingredients

  • 1.5 lbs lamb chops lamb loin chops or lamb leg chops

Marinade

  • 2 Tablespoon olive oil
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper

Instructions

  • Combine lamb chops, olive oil, red wine vinegar, rosemary, oregano, salt, garlic powder, and black pepper in a bowl. Rub the marinade into the meat and cover and chill for 1 hour.
  • Preheat air fryer to 400 degrees Fahrenheit.
  • Add lamb chops to the air fryer basket and cook for 7-9 minutes, flipping halfway.

Video

Notes

  • The temperature of the lamb should reach an internal temperature of 145 degrees Fahrenheit for medium-well.
  • The cut of lamb makes a difference in the gaminess of the lamb. Lamb Leg Chops will have less of a gamey flavor but they usually are more expensive.
  • This lamb recipe is great accompanied with a homemade chimichurri sauce.

Nutrition

Calories: 350kcal | Carbohydrates: 1g | Protein: 42g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 391mg | Potassium: 547mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 4mg

Chimichurri Sauce

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This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home.

Chimichurri served in a white bowl with a wooden spoon.

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

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

This classic chimichurri sauce is a quick and easy way to add a burst of flavor to your meals.

Made with a blend of herbs and spices, it's fresh and bold in flavor and it takes minutes to make.

This is perfect sauce to top on steak, lamb chops, and even this rice recipe.

How to make chimichurri sauce

  • Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped.
The ingredients in a blender.
The ingredients blended.
  • Add to a medium-sized bowl.
  • Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.
Green chimichurri in a white bowl ready to serve.

How do you serve it?

Traditionally, this Argentinean chimichurri is served as a condiment on top of grilled steaks, and it's also great with lamb. You don't need to stop there, though! It's great to use as a topping for a burger, whole roasted fish, drizzled over pizza, or even added to a pasta salad!

How long does it keep?

Because we use fresh herbs in this sauce, it doesn't have a super long shelf life. It will keep well, covered in the fridge for 2 to 3 days. If you want to make a larger batch, it freezes really well and will keep well for up to 3 months.

Recipe Variations

This is a fairly traditional chimichurri recipe, and it's a classic for a reason, it's so tasty! We use a mix of parsley and cilantro to make it, but if you don't like cilantro, you can make it with all parsley. Red wine vinegar can be swapped for white wine or apple cider vinegar if that's what you have. You can also increase or decrease the amount of chili flakes added to suit your taste.

Close up of a wooden spoon in the green herb sauce.

Recipe Notes and Tips

  • It's quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
  • Make sure your herbs are super fresh for the best flavor.
  • Use extra virgin olive oil rather than regular or light for this recipe.

More Sauce Recipes

Green chimichurri in a white bowl ready to serve.
Print Recipe
5 from 1 vote

Chimichurri Sauce

This easy to make Argentinean chimichurri sauce is a great accompaniment to red meats like steak and lamb and it takes minutes to make at home in a blender.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: South American
Keyword: Argentinean chimichurri sauce, blender chimichurri sauce, how to make chimichurri, sauce for steak
Servings: 4 servings
Calories: 171kcal
Author: Tanya

Ingredients

  • 1 cup chopped fresh flat-leaf parsley
  • ½ cup chopped fresh cilantro
  • 4 garlic cloves
  • ⅓ cup extra virgin olive oil
  • 2 Tablespoon red wine vinegar
  • ½ teaspoon Kosher salt
  • ¼ teaspoon red chili flakes
  • ⅛ teaspoon black pepper

Instructions

  • Finely chop parsley, cilantro, and garlic cloves or add these ingredients to a mini food processor until finely chopped. Add to a medium-sized bowl.
  • Add extra virgin olive oil, red wine vinegar, salt, red chili flakes, and black pepper and stir to combine. Serve and enjoy.

Video

Notes

  • Chimichurri sauce is on lamb and steaks.
  • It's quick and easy to make this sauce in a food processor, but you can easily finely chop everything by hand if you prefer.
  • Make sure your herbs are super fresh for the best flavor.
  • Use extra virgin olive oil rather than regular or light for this recipe.

Nutrition

Calories: 171kcal | Carbohydrates: 2g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Sodium: 304mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1436IU | Vitamin C: 21mg | Calcium: 29mg | Iron: 1mg

Seasoned Air Fryer Asparagus

by 11 Comments

Delicious and healthy, this simple air fryer roasted asparagus is a breeze to make. Seasoned with garlic, lemon pepper, and salt, it's the best way to cook these veggies and they are super tasty!

The aspsargus half way through cooking.

Don't let your side dish be an after thought with this yummy air fryer asparagus recipe.

Ready to serve in 10 minutes and made with just a few simple ingredients, this vegetable side dish is really versatile and can be served with so many mains.

This air fried asparagus is low carb, low calorie, vegan and gluten-free.

For more air fryer recipes, be sure to try my Grilled Cheese and Crab Legs!

How to make air fryer asparagus

  • Gather your ingredients and preheat your air fryer to 380 degrees Fahrenheit.
The ingredients to make the recipe.
  • Prep the asparagus by cutting of the woody ends. Depending on the size of the asparagus, you may also need to peel it. If the bottom is thicker than ½ inch, I peel it.
How to prepare the asparagus.
Asparagus stems being seasoned in a bowl.
  • Place in the preheated basket and cook for 7-9 minutes, until tender and tossing halfway.
Asparagus in the air fryer basket ready to be cooked.
  • Squeeze with lemon and season with additional salt to taste
The cooked asparagus in the air fryer basket.

How do you peel asparagus?

Before you season your asparagus, you will need to prep it.

  • Run the stems under water to rinse off any dirt and pat them dry.
  • The ends are quite woody, so you will need to remove those by either cutting them off with a knife, or bending the asparagus until the stem snaps off.
  • If your asparagus stems are very thick, you may want to peel the skin with a vegetable peeler.
  • They are now ready to season and cook.

How to buy the best asparagus

Your asparagus should be as fresh as possible. The stems should be firm to the touch and stand up straight, not limp or wilted. The tips should be closed tightly to the stem and the surface should be smooth.

What do you serve it with?

This air fryer asparagus is great with so many dishes and it's a great accompaniment to any weeknight meal. It's great to serve with chicken, fish, steak and so many more dishes. try it with:

Asparagus served on a plate with slices of lemon.

Recipe Notes and Tips

  • You’ll want to cut the woody ends of the asparagus.
  • I suggest peeling larger asparagus as they can be tough on the ends. If the asparagus bottom is ½ inch or larger, I cut and peel it.
  • Toss the asparagus half way through cooking so that all the stems cook evenly through.

More Easy Side Dishes

asparagus in an air fryer basket
Print Recipe
4.72 from 7 votes

Seasoned Air Fryer Asparagus

Delicious and healthy, this simple roasted asparagus side dish is a breeze to make in your air fryer. Seasoned with garlic, lemon and salt.
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: American
Keyword: air fried asparagus, air fryer asparagus recipe, best way to cook asparagus
Servings: 4 servings
Calories: 86kcal
Author: Tanya

Ingredients

  • 1 lb asparagus cut and peeled if necessary
  • 2 Tablespoon avocado oil
  • ½ teaspoon garlic powder
  • ¼ teaspoon lemon pepper seasoning
  • Squeeze of lemon juice
  • Kosher Salt to taste

Instructions

  • Preheat the air fryer to 380 degrees Fahrenheit.
  • Place asparagus, avocado oil, garlic powder, lemon pepper seasoning in a bowl and toss to combine.
  • Place in the preheated basket and cook for 7-9 minutes, until tender and tossing halfway.
  • Squeeze with lemon and season with additional salt to taste

Notes

  • You’ll want to cut the woody ends of the asparagus. I suggest peeling larger asparagus as they can be tough on the ends. If the asparagus bottom is ½ inch or larger, I cut and peel it.
  • Thinner asparagus will cook quicker than thicker asparagus. 

Nutrition

Calories: 86kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 6mg | Calcium: 28mg | Iron: 2mg

Red Velvet Cheesecake (Pressure Cooker Recipe)

by 8 Comments

This delicious red velvet cheesecake is a wonderful treat for Valentine's Day, or any time of the year! Flavored with cocoa powder with a ginger cookie crust, this pressure cooker cheesecake comes out wonderfully light and fluffy.

A slice of red velvet cheesecake with the end cut off with a fork.

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

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

Do you have any plans for Valentine's Day? We are pretty low key on the day, but that doesn't mean I won't be enjoying this delicious red dessert!

This red velvet cheesecake is all kinds of delicious. It has a decadent and rich chocolate flavor and the ginger snap crust is to die for.

This cheesecake recipe is cooked in the Instant Pot and is totally foolproof. This method ensures the fluffiest and creamiest cheesecake you'll ever make!

For more cheesecake recipes, be sure to try my Instant Pot Carrot Cake Cheesecake!

How to make a red velvet cheesecake

  • Gather your ingredients.
Ingredients to make the cheesecake.
  • Place cookie crumbs, sugar, and unsalted butter in a medium sized bowl and stir until combined.
The ingredinets for the crust mixed together.
  • Place in the bottom of a greased 7 inch springform pan. Set aside.
The cheesecake crust in a springform pan.
  • Place cream cheese, granulated sugar, and salt in a large bowl. Using a hand mixer, beat the cream cheese and sugar on medium speed until combined. Add sour cream, egg, vanilla extract, and vinegar and beat on medium speed until well blended. Remove about ¼ cup of the batter mixture and set aside.
The cake batter mixed together.
  • Add cocoa powder and food coloring to the bowl and beat until incorporated.
The red cake batter in a glass bowl.
  • Pour this mixture into the prepared springform pan and smooth the top.
  • Place the ¼ cup of set aside batter mixture on top of the cheesecake.
Four dollops of white batter on the red cake.
The white batter swirled into the red cake.
  • Cover springform pan with foil paper.
  • Add 1 cup of water to Instant Pot. Add cake to Instant Pot on trivet or bakeware sling.
  • Cover and cook on high pressure for 35 minutes, allowing for natural release for 10 minutes.
The ccheesecake wrapped with foil in a pressure cooker.
  • Remove cake and allow to cool on the counter, then transfer to the fridge. Refrigerate 2-24 hours, the longer the better.
Overhead view of the red and white cheesecake.

How do you stop the cheesecake from cracking?

Cheesecakes can crack for two main reasons.

  1. If the cake batter is over mixed, this can cause cracking. If you whip too much air into it, the cake can rise and then collapse, causing the cracks.
  2. Cheesecakes also crack when the cool too quickly, so be sure to naturally release the pressure in your Instant Pot rather than a quick release.

How long does it keep?

Once your cheesecake has cooled in the fridge, cover it loosely with plastic wrap or foil. It's best within the first couple of days, but will keep well for 4 to 5.

Can you freeze it?

Yes, cheesecake freezes well, and you can freeze it in slices or whole. If freezing whole, I like to keep it in the springform pan. Wrap several times in plastic wrap and foil and it will keep for up to a month. For individual slices, it's best to freeze them solid on a baking sheet before wrapping and placing in a container or freezer bag.

Thaw frozen cheesecake in the fridge overnight before enjoying.

Side view of the red velvet cheesecake.

Recipe Notes and Tips

  • Take care not to over mix the batter.
  • Natural release the pressure for the Instant Pot so that the cheesecake doesn't cool too quickly.

More Pressure Cooker Recipes

red velvet cheesecake on black plate
Print Recipe
5 from 4 votes

Red Velvet Cheesecake

This delicious red velvet cheesecake is a wonderful treat for Valentine's Day, or any time of the year!
Prep Time15 minutes
Cook Time35 minutes
Natural release10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: instant pot cheesecake, pressure cooker cheesecake, velentines day cheesecake
Servings: 8 servings
Calories: 381kcal
Author: Tanya

Ingredients

Crust

  • ¾ cups ginger cookie crumbs crushed in a food processor
  • 1 Tablespoon sugar
  • 3 Tablespoon unsalted butter

Filling

  • 2 8 oz packs cream cheese softened
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • ¼ cup sour cream
  • 1 large egg
  • 1 ½ teaspoon vanilla extract
  • 1 teaspoon distilled vinegar
  • 2 Tablespoon cocoa powder
  • 2 oz red food coloring

Instructions

Prepare the crust

  • Place cookie crumbs, sugar, and unsalted butter in a medium sized bowl and stir until combined. Place in the bottom of a greased 7 inch springform pan. Set aside.

Prepare the filling

  • Place cream cheese, granulated sugar, and salt in a large bowl. Using a hand mixer, eat the cream cheese and sugar on medium speed until combined. Add sour cream, egg, vanilla extract, and vinegar and beat on medium speed until well blended. Remove about ¼ cup of the batter mixture and set aside.
  • Add cocoa powder and food coloring to the bowl and beat until incorporated. Pour this mixture into the prepared springform pan and smooth the top.
  • Place the ¼ cup of set aside batter mixture on top of the cheesecake and create a swirl with a chopstick or toothpick.
  • Cover springform pan with foil paper.
  • Add 1 cup of water to Instant Pot. Add cake to Instant Pot on trivet or bakeware sling.
  • Cook on high pressure for 35 minutes, allowing for natural release for 10 minutes.
  • Remove cake and allow to cool on the counter, then transfer to the fridge. Refrigerate 2-24 hours, the longer the better.

Notes

  • Take care not to over mix the batter.
  • Natural release the pressure for the Instant Pot so that the cheesecake doesn't cool too quickly.

Nutrition

Calories: 381kcal | Carbohydrates: 32g | Protein: 5g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 322mg | Potassium: 152mg | Fiber: 1g | Sugar: 24g | Vitamin A: 967IU | Calcium: 78mg | Iron: 1mg

Air Fryer Grilled Cheese (3 Ways)

by 6 Comments

Level up your grilled cheese game with your trusty air fryer, the results are out of this world and you will have the best grilled cheese on your hands in minutes. Choose from classic cheddar cheese, garlic butter grilled cheese or a BLT!

A grilled cheese cut in half.

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

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

Grilled cheese is one of my favorite things in the world, and I know I am not alone!

This air fryer grilled cheese recipe is one of the most popular in my kitchen, and let me tell you, once you make them like this, you will never cook them on the stovetop again!

The toast is so perfectly crisp and the cheese is melted all the way through, the hardest thing is choosing which sandwich to make!

If you love these, be sure to try my Breakfast Sandwiches and Garlic Butter Cheese Steak Sandwiches!

How to make air fryer grilled cheese

Cheddar Cheese or Garlic Butter Grilled Cheese

Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise, butter, or garlic butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo or butter. Put the sides of bread with cheese on it together. Place in the preheated air fryer basket and cook for 3 minutes.

A grilled cheese in the air fryer basket before being cooked.

Open the air fryer basket, flip, and cook for an additional 2 minutes or until the bread is toasty and the cheese has melted.

The grilled cheese in an air fryer basket.

Remove from air fryer and enjoy.

A grilled cheese sandwich on a white plate cut into two triangles.

BLT Grilled Cheese

Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise or butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo.

Lay the bread on top of each other in a way that they are partially covered. This will make it easier to open the bread to add the remaining ingredients.

Once slice of bread on top of cheese on a piece of bread in an air fryer.

Cook for 3 minutes. Open the sandwich and place bacon, tomato, and lettuce in the sandwich. Close the sandwich and flip the sandwich and cook for 2 minutes or until the bread is toasty.

A BLT grilled cheese sandwich in the air fryer.

Do you use mayo or butter for grilled cheese?

You can use either butter or mayo for your grilled cheese. I prefer to use mayonnaise and if you haven't tried it yet, you must! The egg in the mayo helps to get the outside of the sandwich super crispy. It also has a higher heat point so you can easily get all the cheese melted without burning the outside. Butter also works well for this recipe. The garlic butter grilled cheese is one of my favorites.

What do you serve it with?

A grilled cheese is perfect for literally any occasion! This air fryer recipe is a great go to for a quick and tasty lunch. You can easily make it into a fuller meal by serving it with a side of fries and tomato soup.

Variations

A grilled cheese is so easy to make your own! These three recipes are always my go-to, but you can easily add in other ingredients that you have. Mix up your cheeses, or try adding in some shredded bbq chicken or thinly sliced steak.

A BLT grilled cheese cut in half on a wooden chopping board.

Recipe Notes and Tips

You can use whatever bread you prefer for your grilled cheese. If using sliced sourdough bread, you may need an additional minute or two to get the nice golden crust.

More Air Fryer Recipes

A grilled cheese cut in half.
Print Recipe
5 from 1 vote

Air Fryer Grilled Cheese (3 Ways)

Level up your grilled cheese game with your trusty air fryer, the results are out of this world and you will have the best grilled cheese on your hands in minutes.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Sandwich
Cuisine: American
Keyword: Air fried grilled cheese, BLT grilled cheese, how to make grilled cheese in an air fryer
Servings: 1 grilled cheese
Calories: 365kcal
Author: Tanya

Equipment

Ingredients

Cheddar Cheese Grilled Cheese

  • 2 Slices of white bread
  • 2 slices of cheddar cheese
  • 1 Tablespoon mayonnaise or butter

Garlic Butter Grilled Cheese

  • 2 slices of white bread
  • 1 slices of provolone
  • 1 slices of mozzarella
  • 1 Tablespoon garlic herb butter

BLT Grilled Cheese

  • 2 slices of white bread
  • 2 slices of cheddar cheddar cheese
  • 2 Slices of thick cut bacon cooked
  • 1 Roma tomato sliced thinly
  • 1 lettuce
  • 2 Tablespoon mayonnaise or butter

Instructions

For Cheddar Cheese and Garlic Butter Grilled Cheese

  • Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise or butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo. Put the bread together. Place in the preheated air fryer basket and cook for 3 minutes. Open the air fryer basket, flip, and cook for an additional 2 minutes or until the bread is toasty and the cheese has melted.

BLT Grilled Cheese

  • Preheat the air fryer to 360 degrees Fahrenheit. Place mayonnaise or butter on one side of each side of the bread. Place cheese on the side of bread that does not have mayo. Lay the bread on top of each other in a way that they are partially covered. This will make it easier to open the bread to add the remaining ingredients. Cook for 3 minutes. Open the sandwich and place bacon, tomato, and lettuce in the sandwich. Flip the sandwich and cook for 2 minutes or until the bread is toasty.

Video

Notes

  • You can use whatever bread you prefer for your grilled cheese. If using sliced sourdough bread, you may need an additional minute or two to get the nice golden crust.
  • Nutritional values are for one cheddar cheese grilled cheese sandwich.

Nutrition

Calories: 365kcal | Carbohydrates: 25g | Protein: 13g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 42mg | Sodium: 546mg | Potassium: 58mg | Fiber: 1g | Sugar: 3g | Vitamin A: 341IU | Calcium: 375mg | Iron: 2mg

Pressure Cooker (Instant Pot) BBQ Chicken

by 3 Comments

It's so quick and easy to make a batch of shredded BBQ chicken in your pressure cooker. You just need four ingredients and it's ready to enjoy in less than 30 minutes!

Shredded BBQ chicken being picked up with tongs.

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

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

Time to grab you Instant Pot and make the most delicious pulled BBQ chicken for all your sandwich needs! This pressure cooker BBQ chicken is a true dump and go recipe and it results in the most flavorful shredded chicken.

This is a great go to BBQ chicken recipe when you are running short on time and have hungry mouths to feed!

For more BBQ recipes, be sure to try my BBQ Ribs and Sticky Chicken Legs!

How to make pressure cooker BBQ chicken

  • Gather your ingredients.
The ingredients for the recipe ready to use.
  • Place chicken, chicken broth, and bbq seasoning in pressure cooker insert.
The chicken and other ingredients in the Instant Pot ready to cook.
  • Close and cook high pressure for 14 min.
  • After the 14 minutes, allow the pressure cooker to naturally release for 10 min. Quick release any remaining pressure.
The chicken in the pressure cooker after cooking.
  • Remove chicken and place in a large bowl and shred.
Shredded chicken in a white bowl.
  • Add bbq sauce and serve how you like.
BBQ sauce being stirred into the shredded chicken.

What's the best cut of chicken to use?

I find the best shredded BBQ chicken is made with a mixture breast and thighs for optimal texture and flavor. The thighs contain more fat to keep the chicken nice and juicy, as well as having a deeper flavor. You can use one or the other if you choose. Use skinless and boneless chicken so that it is easy to shred.

What's the best BBQ sauce to use?

You can use your favorite BBQ sauce for this recipe. If you are following a low carb or keto diet, use a sugar free sauce. If you have time, be sure to whip up a batch of my tangy BBQ sauce, otherwise your go to store bought bottle will work just great.

As far as the seasoning to use in this recipe, my homemade bbq seasoning is perfect.

Can you make it ahead of time?

This pressure cooker BBQ chicken is great for meal prep and freezer meals.

Refrigerate: Make the recipe and let the chicken cool to room temperature. Place it in an airtight container and it will keep well in the fridge for up to 4 days.

Freeze: Make the recipe and let the chicken cool to room temperature. Place it in a ziplock bag, removing as much air as possible. It will keep well frozen for up to 3 months. Defrost in the fridge overnight before reheating.

Reheat the chicken on the stovetop on a medium heat, stirring occasionally until heated through.

BBQ shredded chicken served in a bun.

Recipe Notes and Tips

  • The chicken needs to be naturally released from pressure. Do not quick release until after 10 minutes.
  • This is great to use as sandwiches, over rice, on pizza, and so much more.
  • Do not add the bbq sauce to the pressure cooker while it is pressure cooking.

More Instant Pot Recipes

Close up of pressure cooker BBQ chicken served in a burger bun.
Print Recipe
5 from 2 votes

Pressure Cooker BBQ Chicken

It's so quick and easy to make a batch of shredded BBQ chicken in your pressure cooker. You just need four ingredients and it's ready to enjoy in less than 30 minutes!
Prep Time5 minutes
Cook Time14 minutes
Release pressure10 minutes
Total Time29 minutes
Course: Main Course
Cuisine: American
Keyword: BBQ pulled chicken, how to make shredded chicken, Instant Pot shredded chicken
Servings: 6 servings
Calories: 465kcal
Author: Tanya

Ingredients

Instructions

  • Place chicken, chicken broth, and bbq seasoning in pressure cooker insert.
  • Close and cook high pressure for 14 min.
  • After the 14 minutes, allow the pressure cooker to naturally release for 10 min. Quick release any remaining pressure.
  • Remove chicken and place in a large bowl and shred. Add bbq sauce and serve how you like.

Notes

  • I prefer to use a combo of chicken breast and thighs for this recipe for optimal texture and flavor. You can use one or the other if you choose.
  • This is great to use as sandwiches, over rice, on pizza, and so much more.
  • Do not add the bbq sauce to the pressure cooker while it is pressure cooking.

Nutrition

Calories: 465kcal | Carbohydrates: 33g | Protein: 29g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 113mg | Sodium: 985mg | Potassium: 517mg | Fiber: 1g | Sugar: 24g | Vitamin A: 502IU | Vitamin C: 6mg | Calcium: 92mg | Iron: 4mg