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Air Fryer Scallops with Garlic Herb Butter

by 9 Comments

Quick and easy to make with a few simple ingredients, these air fryer scallops are perfect to serve as a sit down appetizer or light meal. Perfectly seared and seasoned with a herb, lemon and garlic butter, these are the real deal!

Cooked scallops on a white plate next to slices of lemon.

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.

If you're a little nervous about cooking scallops perfectly on the stovetop, this method has you covered and feeling like a pro in the kitchen! I first learned all about scallops (I literally spent hours researching them) when I made this pan-seared scallop recipe but decided to give them a go in my air fryer. I'm glad I did, because they're so good and easy.

These fresh scallops are cooked in a delicious lemon, herb, and garlic butter. They're simple enough to serve as part of an easy weeknight meal and fancy enough to serve to guests for a sit down appetizer.

Be sure to also try my Air Fryer Salmon Patties and Air Fryer Crab Legs too!

How to make air fryer scallops

  • Gather your ingredients.
Scallops on a baking sheet next to the garlic herb butter mix.
  • Pat dry the scallops and set aside.
Patting dry the scallops.
  • If your scallops have a little side muscle (sometimes called the foot), remove it.
  • Preheat the air fryer to 400 degrees Fahrenheit.
  • Combine melted butter, garlic, salt, parsley, and lemon juice in a bowl.
  • Once the air fryer is preheated, brush the air fryer basket with some of the butter mixture. Place scallops in the air fryer basket, making sure they don’t overlap. Brush butter mixture on top of scallops.
Brushing the air fryer basket and scallops with butter.
  • Cook scallops for 8-10 minutes, flipping halfway.
  • Serve and enjoy. Sprinkle additional parsley on top to fancy it up.
The cooked scallops in the air fryer basket.

What are the best scallops to use?

For the best results use dry scallops, 'dry' simply means natural. Wet scallops are treated with a solution when they are caught to help keep the fresh for longer, where as dry scallops are left untreated. Wet scallops release more water when they are cooked, which means that you won't get that brown crispy sear on the edges.

It's best to use fresh scallops if you can, if you use frozen be sure to thaw them fully before using them and make sure they are really patted well to remove as much excess water as you can.

I also suggest using U10 scallops. These are larger scallops that have about 9-10 scallops per pound. These tend to brown the best in the air fryer and are nice, plump, and juicy.

Can you make them ahead of time?

Scallops are so quick to cook, so it's always best to cook them when you are ready to serve. If you do need to reheat them, it's important that you don't cook them any further or they can become tough and chewy. I find the best way to reheat them is in a microwave on a half heat to warm them through.

What do you serve them with?

These scallops are great to serve by themselves as a sit down appetizer with a garnish of fresh herbs, or serve them with a small salad or salsa. They are great to enjoy tossed on some freshly cooked pasta too for a main meal.

Air fryer scallops on a serving plate with a bite taken out of one.

Recipe Notes and Tips

  • Fresh scallops will keep in your fridge for up to two days. If they develop a strong fishy smell then they are past their best.
  • Make sure to use dry scallops in this recipe as wet scallops won’t brown.
  • If using smaller scallops, reduce the cook time.

More Air Fryer Recipes

Nine cooked scallops on a white plate.
Print Recipe
5 from 1 vote

Air Fryer Scallops with Garlic Herb Butter

Quick and easy to make with a few simple ingredients, these air fryer scallops are perfect to serve as a sit down appetizer or light meal. Perfectly seared and seasoned with a herb, lemon and garlic butter, these are the real deal!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American
Keyword: air fried scallops, how to cook scallops in an air fryer, scallops with herbs and garlic
Servings: 3 servings
Calories: 176kcal
Author: Tanya

Equipment

Ingredients

  • 1 lb scallops U10 dry scallops
  • 2 Tablespoon unsalted butter melted
  • 1 Tablespoon minced garlic
  • 1 teaspoon kosher salt or to taste
  • 1 teaspoon chopped parsley
  • 1 teaspoon lemon juice

Instructions

  • Pat dry the scallops and set aside.
  • Preheat the air fryer to 400 degrees Fahrenheit.
  • Combine melted butter, garlic, salt, parsley, and lemon juice in a bowl.
  • Once the air fryer is preheated, brush the air fryer basket with some of the butter mixture. Place scallops in the air fryer basket, making sure they don’t overlap. Spread mixture on top of scallops.
  • Cook scallops for 8-10 minutes, flipping halfway.
  • Serve and enjoy.

Notes

  • Make sure to use dry scallops in this recipe as wet scallops won’t brown.
  • If using smaller scallops, reduce the cook time.

Nutrition

Calories: 176kcal | Carbohydrates: 6g | Protein: 18g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 1369mg | Potassium: 325mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

15 Easy Air Fryer Chicken Recipes

by 11 Comments

Over the years I have turned to my Air Fryer again and again to make chicken. I love the way it cooks in the Air Fryer and your reviews of my recipes indicate that you love poultry, like chicken and turkey, in the Air Fryer as well! I wanted to share some of the amazing easy-to-make chicken recipes I have created in the Air Fryer.

Easy Air Fryer Chicken Recipes

These chicken recipes come out perfect in the air fryer. From classic Fried Chicken, Jamaican Jerk Chicken, and chicken wings. The air fryer has got you covered.

Nashville Style Hot Chicken Tenders (Air Fryer Recipe)

These Nashville style hot chicken tenders are so easy to make in the air fryer! These tenders are so wonderfully crispy and juicy, they rival any you’ve had in a restaurant! Ready to serve in less than half an hour.

Lemon Pepper Air Fryer Chicken Thighs

This Lemon Pepper Air Fryer Chicken Thigh recipe is so easy and results in juicy moist full of flavor chicken. It's the perfect weeknight recipe full of flavor.

Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

Add some flavor to your dinner with this delicious Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven, or grill for a delicious bite to suit any occasion.

Sticky BBQ Air Fryer Chicken Legs

These air fryer chicken legs are so simple to make with just 3 ingredients! Perfect to serve as an appetizer or part of a main meal, they require very minimal prep and are ready to serve in about half an hour. Deliciously sticky and made with my homemade BBQ sauce.

Air Fryer Sweet and Spicy Bacon Wrapped Chicken Bites

These air fryer bacon-wrapped chicken bites are the perfect quick and easy appetizer. They're the perfect play on sweet, salty, and spicy wrapped into one bite.

Jerk Chicken Wings

These Jerk Chicken Wings are cooked in the air fryer and are made with just 3 ingredients! These spicy wings are easy to prep and make and perfect to serve as an appetizer or main.

Chicken Patties with Garlic Aioli

These delicious Chicken Patties are quick and easy to make and can be made in the air fryer or shallow fried on the stovetop. Served with a creamy garlic aioli dipping sauce, they can be served as a main or an appetizer.

Healthier General Tso's Chicken Recipe in the Air Fryer

General Tso's chicken is usually coated and fried first to that awesome crunchy chicken that's covered in sauce. This air fried version skips the frying and the excess oil to get the same crunchiness.

Crispy Korean Air Fried Chicken Wings

Using the air fryer and a little cornstarch gets these wings are extra crunchy. Once cooked, they are covered in a delicious gochujang sauce.

Fried Chicken Tacos (Air Fryer)

These Fried Chicken Tacos are absolutely delicious and ready in less than 20 minutes thanks to the Air Fryer. Golden air fried chicken breast fried to perfection, topped with a vinegar-based slaw and spicy mayo wrapped up into a crispy taco.

How to Make Air Fryer Chicken Wings (Fresh or Frozen)

If you’re looking for all the tips and tricks to perfect Air Fryer Chicken Wings, I’ve got you covered. Here’s how to make perfectly crispy chicken wings in your Air Fryer from fresh or frozen, sauced or dry-rubbed.

Air Fryer Chicken Nuggets (Chick-fil-A Copycat)

These Air Fryer Chicken Nuggets are golden, delicious, and full of amazing flavor. Your family will love this copycat version of the Chic-fil-A nuggets.

BBQ Air Fryer Chicken Breast

This delicious and juicy chicken breast is made right in your Air Fryer after being covered with bbq seasoning. It’s perfect as a main course with a side or on a salad.

Air Fryer Fried Chicken

This Air Fryer Fried Chicken is golden brown, juicy, and full of flavor. It’s one recipe you have to try in your Air Fryer.

Air Fried Spatchcock Chicken

It’s so easy to cook spatchcock chicken in the air fryer and the results are out of this world! The skin is perfectly crispy and the meat is tender and juicy. Ready to serve in about 45 minutes and made with 3 ingredients.

Bonus recipes!!!

If you also like turkey meat, you'll love these turkey recipes made in the air fryer.

Easy Air Fryer Turkey Recipes

These recipes for air fryer turkey are so delicious and quite easy. From turkey breast to turkey legs, and even turkey burgers.

Roasted Air Fryer Turkey Breast (Bone-In or Boneless)

This Air Fryer Roasted Turkey Breast is juicy and moist and so easy to make. Use bone-in or boneless turkey breast to make this beautiful golden roasted turkey in less than an hour. 

Juicy Air Fryer Turkey Burgers

These Air Fryer Turkey Burgers are juicy, delicious, and full of amazing flavor. I use my healthy secret ingredient to keep these turkey burgers nice and juicy with no added oil or butter.

Air Fryer Roasted Turkey Legs

These Air Fryer Turkey Legs are roasted in the Air Fryer and are nice and crisp on the outside while perfectly juicy on the inside. Take a trip to your favorite fair with this easy recipe. 

BBQ Nachos Recipe

by 8 Comments

Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It’s a quick and easy dinner idea that’s full of bold and amazing flavors.

bbq nachos with Reynolds® Wrap Non-Stick Foil box at the top.

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

I’m excited to partner with Reynolds Wrap® for this post.

I love nachos because they’re quick to make, full of flavor, and cheesy. I also love BBQ….so of course, this combo of BBQ and cheesy nachos was bound to happen. I first tried this combo on a trip to Virginia and I was in love with the flavors. It’s now on our dinner rotation when I need a quick and easy meal.

Although they're both delicious, nachos and BBQ can both get very messy.

That’s why I use Reynolds Wrap® Non-Stick Foil for easy cleanup and to keep my pans nice and shiny. No one wants to scrub burnt cheese off their pans and the cheese belongs in your belly rather than stuck to the pan.

Reynolds Wrap® Non-Stick Foil is made with a non-stick coating on one side (the dull side), so there’s no need to add cooking spray or oil, even for sticky foods like these cheesy nachos. Just add your ingredients right on the foil and watch the non-stick magic happen.

How to make BBQ Nachos:

Preheat your oven to 375 degrees Fahrenheit and gather your ingredients.

ingredients for bbq nachos on white background

Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick, and the nachos will lift right off after baking.

Then lay a single layer of chips and half of the cheese. I use both Monterey Jack and Cheddar.

collage of hand laying down foil and then chips and cheese being placed on it

Then, add your BBQ Pork (or chicken or beans), corn, and jalapeño slices. Top with the remainder of your cheese.

collage of nacho ingredients on sheet pan with foil

Bake in the oven for 7-9 minutes or until the cheese has melted.

Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

finished bbq nachos with some removed and foil showing

Tips on How to Layer your Nachos

There’s an art to layering nachos to ensure that every chip has an equal amount of topping. Start with Reynolds Wrap® Non-Stick Foil to prevent sticking. Then, place your chips in a single layer. Do not overlap them. Cover that layer with cheese and toppings like meat, beans, and corn, then finish it with cheese before baking.

Once it’s done cooking, add your cold ingredients like chopped onions, tomatoes, sour cream, and avocado.

Other Important tips for making nachos

●      Use Reynolds Wrap® Non-Stick Foil for easy cleanup - Melted cheese can be a nightmare to scrub off of pans and I like my cheese to be on my plate rather than stuck to the pan. Lining the pan with non-stick foil is a must to keep your pans nice and clean. Reynolds Wrap® Non-Stick Foil is perfect for this recipe as nothing sticks to the foil, so you can enjoy every single bit of nachos and cheese. When using Reynolds Wrap® Non-Stick Foil, make sure the dull side is facing up. There’s also text that says non-stick side, so you know which side to use.

●      Only bake the chips, cheese, meat, and corn - Add toppings like sour cream, red onions, cilantro after you take the nachos out of the oven. This will give you that perfect combo of hot and cold ingredients.

●      Have fun with the toppings - The possibilities are endless when it comes to toppings on nachos. You can sub the pork for chicken or make it meatless by subbing a drained can of beans instead. Either way, you won’t be disappointed.

●      Leftover BBQ pork or chicken work great - Both my Shredded BBQ Pork and Shredded BBQ Chicken work great with this recipe.You can also quickly whip up some BBQ chicken by adding ½ cup of BBQ sauce to leftover shredded chicken or pork. I like to use the chicken from a rotisserie chicken from time to time.

●      Nachos are best eaten the day when you make them.

hand pulling up nacho chip with Reynolds® Wrap Non-Stick foil box in background
bbq nachos with Reynolds® Wrap Non-Stick Foil box at the top.
Print Recipe
4.67 from 3 votes

BBQ Nachos Recipe

Level up your nacho game with these BBQ Nachos topped with delicious BBQ pork, jalapeño slices, corn, and other delicious toppings. It’s a quick and easy dinner idea that’s full of bold and amazing flavors.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: BBQ Nachos, Nachos
Servings: 6 people
Calories: 790kcal
Author: Tanya

Ingredients

  • Reynolds Wrap® Non-Stick Foil
  • 11 oz. bag of tortilla chips
  • 2 cups shredded Monterey Jack cheese
  • 2 cups shredded cheddar cheese
  • 1.5 cups BBQ pork or chicken
  • ½ cup corn kernels
  • 1 cup jalapeño slices
  • ½ cup red onion chopped
  • ½ cup BBQ sauce
  • ¼ cup chopped cilantro leaves
  • ¼ cup sour cream
  • 1 avocado peeled, cored and chopped
  • 2 Roma tomatoes chopped

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Prepare a large sheet pan by spreading Reynolds Wrap® Non-Stick Foil on it. Make sure the dull side is up as this is the side that is non-stick. Then lay a single layer of chips and half of the cheese. Then add your BBQ Pork (or chicken or beans), corn, and jalapeños. Then top with the remainder of your cheese.
  • Bake in the oven for 7-9 minutes or until the cheese has melted.
  • Top with red onion, tomatoes, cilantro, sour cream, and more BBQ sauce. Serve and enjoy.

Nutrition

Calories: 790kcal | Carbohydrates: 65g | Protein: 33g | Fat: 46g | Saturated Fat: 19g | Cholesterol: 100mg | Sodium: 1315mg | Sugar: 21g | Calcium: 677mg

Southern Potato Salad Recipe

by 17 Comments

Creamy, tangy and so delicious, this Southern potato salad is a must have side dish. Simple and easy to make, it's perfect for BBQs and cookouts.

Southern potato salad dressing in a white bowl sprinkled with paprika.

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.

Living in the South, I've tried all kinds of potato salad...but this potato salad belongs on your table. Whether it's a large gathering or you need it for a side dish for a fried chicken dinner, this recipe right here is what you need.

Made with dill relish, mustard, honey, mayo and crunchy vegetables, this Southern potato salad is creamy, sweet and tangy with a great texture.

Simple and quick to make, every bite is truly delicious!

How to make Southern potato salad

  • Gather your ingredients.
Ingredients for the recipe in bowls.
  • Place potatoes in a large pot and cover potatoes with cold water by about 2 inches. Bring to boil and boil until tender, about 10 minutes.
Boiling the potatoes.
  • Strain the potatoes and set aside to cool.
The cooked potatoes being drained.
  • Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined.
The ingredients for the mayonnaise dressing mixed together in a white bowl
  • Add remaining ingredients (including the cooled potatoes).
The ingredients added to the mayonnaise.
  • Stir until combined. Cover and refrigerate for at least 1 hour or overnight.
The potato salad mixed together in a white bowl.
  • Add salt and pepper to taste and garnish with paprika. Serve and enjoy.
Overhead shot of the Southern potato salad in a white bowl.

What are the best potatoes to use?

This potato salad is best made with starchy, floury potatoes. Yukon gold and red potatoes are best to use, however russet potatoes can be used as well. Avoid waxy potatoes like fingerlings and salad potatoes for this.

Can you make it ahead of time?

This is a great make ahead dish, so it's ideal for cookouts. Once you have made it, cover it and place it in the fridge. It will keep well for up to 5 days. The flavors develop overtime, so it's best to let it rest for at least an hour. Don't leave the potato salad at room temperature for more than two hours.

What do you serve it with?

This Southern potato salad is great to serve with meat, chicken, seafood and veggie mains. It's an excellent addition to anything grilled and is perfect for cookouts, picnics and pot lucks. Try it with:

Close up of the potato salad garnished with paprika.

Recipe Notes and Tips

  • Cut the potatoes into small and even chunks so that they cook through quickly and evenly.
  • Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split causing a very oily salad.
  • Let your Southern potato salad sit for at least an hour before serving for the best flavor.

More Side Dishes

Watch this video tutorial and see how I make this potato salad from start to finish.

southern potato salad in bowl topped with paprika
Print Recipe
4.88 from 8 votes

Southern Potato Salad Recipe

Creamy, tangy and so delicious, this Southern potato salad is a must have side dish. Simple and easy to make, it's perfect for BBQs and cookouts.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Keyword: creamy potato salad, potato salad with mayonnaise, potato salad with relish
Servings: 6 to 8 servings
Calories: 360kcal
Author: Tanya

Ingredients

  • 2 lbs Yukon Gold Potatoes about 4 potatoes, peeled and chopped into 1 inch chunks
  • ¾ cup of mayonnaise
  • 2 Tablespoon of yellow mustard
  • 2 Tablespoon dill relish
  • 2 teaspoon honey
  • ½ a sweet onion diced (about ½ cup)
  • ½ a red bell pepper diced (about ½ cup)
  • 1 celery stalk diced (about ½ cup)
  • 2 boiled eggs chopped
  • Salt and pepper to taste
  • Paprika to sprinkle on top for garnish optional

Instructions

  • Place potatoes in a large pot and cover potatoes with cold water by about 2 inch. Bring to boil and boil until tender, about 10 minutes. Strain the potatoes and set aside to cool.
  • Mix the mayonnaise, yellow mustard, dill relish, and honey in a large bowl until combined. Add remaining ingredients (including the cooled potatoes) and stir until combined. Cover and refrigerate for at least 1 hour or overnight.
  • Add salt and pepper to taste and garnish with paprika. Serve and enjoy.

Video

Notes

  • Cut the potatoes into small and even chunks so that they cook through quickly and evenly.
  • Let the potatoes cool before mixing them with the mayonnaise. If they are hot, the mayonnaise can split causing a very oily salad.
  • Let your Southern potato salad sit for at least an hour before serving for the best flavor.
  • Yukon gold, red potatoes are best to use with this dish however russet potatoes can be used as well.

Nutrition

Calories: 360kcal | Carbohydrates: 33g | Protein: 6g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 327mg | Potassium: 731mg | Fiber: 4g | Sugar: 6g | Vitamin A: 434IU | Vitamin C: 44mg | Calcium: 38mg | Iron: 2mg

Air Fryer Salmon Patties

by 9 Comments

Quick and easy to make, these air fryer salmon patties are wonderfully flavorful and so simple to make. Serve as an appetizer or as part of a main for one delicious bite!

Six salmon patties on a plate served with sour cream and a wedge of lemon.

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.

I just know that you are going to adore this salmon cake recipe! It's so full of flavor and my take on this classic recipe. I use canned salmon and my air fryer for this recipe, but you could totally use fresh and make it on the stove if you like.

These patties take minutes to make and are great to serve as an appetizer or as part of a quick and easy weeknight meal. Every bite is so flavorful, trust me, you are sure to impress with this dish!

Be sure to check out my Air Fryer Crab Cakes and Air Fryer Crispy Shrimp.

How to make air fryer salmon patties

  • Gather your ingredients.
Ingredients to make the salmon patties in glass bowls.
  • In a bowl, combine drained canned salmon, ½ cup bread crumbs, egg, sweet onion, red bell pepper, garlic, mayonnaise, lemon juice, mustard, and celery salt.
The ingredients mixed together in a bowl.
  • Form mixture into 6 patties and place in the freezer for 15-20 minutes. This will firm them up so they don't break apart.
The mixture formed into six patties.
  • Preheat the air fryer to 370 Fahrenheit.
  • Spread the remaining ½ cup of breadcrumbs in a shallow dish. Remove the patties from the freezer and coat patties in the breadcrumbs.
The patties being covered with breadcrumbs.
  • Place in the preheated air fryer basket and cook for 11-13 minutes, flipping and spraying with oil halfway.
The salmon patties in the air fryer before and after cooking.

Serve and enjoy.

salmon patties cooked inside air fryer basket

Can you make these without an air fryer?

These salmon patties are so effortless to cook in the air fryer, but you can pan fry them too. Simply fry the patties in an oiled pan over medium-high heat until browned, about 3-4 minutes each side.

You can also oven bake them, although they won't be as crispy. Place them in a preheated oven at 400F for 20 minutes, flipping halfway through.

What's the best salmon to use?

I like to use canned salmon for this recipe, it makes the dish super convenient and quick. If you have fresh salmon, you can of course use that, but be sure to cook it first, either on the stovetop or in the oven, before flaking and combining with the other ingredients.

What do you serve them with?

I love to serve these as an appetizer with some remoulade or tartar sauce and some lemon wedges. They work great as a light lunch or brunch too, served with a nice fresh salad.

Serve them as a main with some French fries, creamy mashed potatoes and steamed veggies.

Four salmon patties stacked on top of each other and topped with tartar sauce

Recipe Notes and Tips

  • Make them gluten-free by using GF breadcrumbs.
  • Be sure to freeze the patties before breading them or they can fall apart.
  • You can serve these without removing the bones if you prefer. You could also use three 5 oz cans of skinless, boneless, Wild Caught pink salmon.
  • Leftovers will keep well for up to 4 days in the fridge and can be reheated in the air fryer at 360F for 4 minutes.
Salmon patty on white plate cut in half to show inside

More Salmon Recipes

air fryer salmon patties on white plate with tartar sauce on one
Print Recipe
5 from 3 votes

Air Fryer Salmon Patties

Quick and easy to make, these air fryer salmon patties are wonderfully flavorful and so simple to make. Serve as an appetizer or as part of a main for one delicious bite!
Prep Time10 minutes
Cook Time10 minutes
Freezer time15 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: air fried salmon cakes, air fried salmon patties, how to cook salmon patties in the air fryer
Servings: 6 patties
Calories: 228kcal
Author: Tanya

Ingredients

  • 14.5 oz can of Wild Caught Alaskan salmon , drained, bones and skin removed
  • 1 cup of Italian bread crumbs separated
  • 1 large egg lightly beaten
  • ¼ cup diced sweet onion
  • ½ cup diced red bell pepper
  • ½ teaspoon minced garlic
  • 2 Tablespoon mayonnaise
  • 2 Tablespoon fresh lemon juice
  • 2 teaspoon mustard
  • ¼ teaspoon celery salt
  • Oil for spraying

Instructions

  • In a bowl, combine salmon, ½ cup bread crumbs, egg, sweet onion, red bell pepper, garlic, mayonnaise, lemon juice, mustard, and celery salt.
  • Form mixture into 6 patties and place in the freezer for 15-20 minutes.
  • Preheat the air fryer to 370 Fahrenheit.
  • Spread the remaining ½ cup of breadcrumbs in a shallow dish. Remove the patties from the freezer and coat patties in the breadcrumbs.
  • Place in the preheated air fryer basket and cook for 11-13 minutes, flipping and spraying with oil halfway. Serve and enjoy.

Notes

  • Make them gluten-free by using GF breadcrumbs.
  • Be sure to freeze the patties before breading them or they can fall apart.
  • You can serve these without removing the bones if you prefer. You could also use three 5 oz cans of skinless, boneless, Wild Caught pink salmon.
  • Leftovers will keep well for up to 4 days in the fridge and can be reheated in the air fryer at 360F for 4 minutes.
  • To pan-fry, follow the directions but pan fry the patties in an oiled pan over medium-high heat until browned, about 3-4 minutes each side.

    Nutrition

    Calories: 228kcal | Carbohydrates: 16g | Protein: 20g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 685mg | Potassium: 330mg | Fiber: 1g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 19mg | Calcium: 240mg | Iron: 2mg

    Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

    by 25 Comments

    Add some flavor to your dinner with this delicious Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven, or grill for a delicious bite to suit any occasion.

    Close up of a lime wedge with pieces of marinated chicken.

    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.

    Whenever I think of Jamaica, jerk chicken and jerk pork come to mind. It's that dish that always brings me back to the island. Jerk refers to the method of how the food is cooked, over pimento wood and slow-cooked over a fire, which results in a nice smokey flavor.

    The spice that jerk is usually known for comes from the wet paste that marinates the food before smoking or grilling.

    With a really good wet rub and some time marinating, you can make some delicious jerk chicken in the air fryer, oven, or grill.

    If you love this recipe, be sure to try my jerk chicken wings and jerk chicken soup.

    How to make Jamaican jerk chicken

    • Rub chicken pieces with jerk wet paste, making sure to rub under the skin too.
    • Marinate for 4 hrs up or up to overnight. Overnight is best.
    Two step by step photos to show how to marinate the chicken.
    • Cook according to instructions:

    Air Fryer

    • Preheat air fryer to 360 degrees Farhenheit. Place chicken pieces in the air fryer basket, skin side down, and cook for for 25-30 minutes, flipping halfway.
    The marinated chicken in an air fryer basket.
    The cooked Jamaican jerk chicken in the air fryer basket.

    Conventional Oven

    • Preheat oven to 425 degrees Fahrenheit. Place chicken pieces on baking sheet and bake for 45-50 minutes.

    Grill

    • Place chicken pieces on a grill that has been heated to medium using indirect heat and cook until internal temp reaches 165 degrees Fahrenheit. This can take up to an hour on a grill.
    Jamaican jerk chicken on a white plate.
    • When the chicken is done cooking, use a sharp knife to further chop the chicken.

    How long should you marinate the chicken?

    Because there is very little acidity in the marinade, that can break down the meat, this chicken can be marinated for a long time. In fact, the longer the better. Marinate it for at least 4 hours to allow the flavors to develop, and you can leave it overnight. Overnight is best.

    How long does it keep?

    This Jamaican jerk chicken will keep well in the fridge for up to 4 days.

    It can be reheated in the oven, covered with foil at 325F for around 20 minutes until heated through. It can be reheated in the air fryer at 400F for 4 to 5 minutes.

    What do you serve it with?

    This easy jerk chicken is great to serve with rice, veggies, salads and potatoes. Even use it to make a tasty sandwich if you like! Try it with any of these delicious recipes:

    Jamaican jerk chicken cut up on a plate ready to eat.

    Recipe Notes and Tips

    More Chicken Recipes

    Jamaican jerk chicken on a white plate.
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    4.89 from 18 votes

    Jamaican Jerk Chicken (Air Fryer, Oven, or Grill)

    Add some flavor to your dinner with this delicious Jamaican jerk chicken recipe. It takes minutes to prep and can be cooked in the air fryer, oven or grill for a delicious bite to suit any occasion.
    Prep Time5 minutes
    Cook Time30 minutes
    Marinating time4 hours
    Total Time35 minutes
    Course: Main Course
    Cuisine: Jamaican
    Keyword: air fryer jerk chicken, easy jerk chicken recipe, how to make jerk chicken
    Servings: 6 servings
    Calories: 299kcal
    Author: Tanya

    Ingredients

    Instructions

    • Rub chicken pieces with paste, making sure to rub under the skin too.
    • Marinate for 4 hrs up or up to overnight.
    • Cook according to instructions:

    Air Fryer

    • Preheat air fryer to 360 degrees Farhenheit. Place chicken pieces in the air fryer basket, cook for for 25-30 minutes, flipping halfway.

    Conventional Oven

    • Preheat oven to 425 degrees Fahrenheit. Place chicken pieces on baking sheet and bake for 45-50 minutes, flipping halfway.

    Grill

    • Place chicken pieces on a grill that has been heated to medium using indirect heat and cook until internal temp reaches 165 degrees Fahrenheit. This can take up to an hour on a grill.
    • Once chicken is done cooking, use a sharp knife to further chop the chicken,

    Notes

    • I like to use the Jamaican jerk wet paste from Walkerswood. This wet marinade tastes just like the jerk you would get in Jamaica. You can also use a homemade jerk wet rub.
    • Jerk is usually served dry without a sauce but feel free to baste the chicken while cooking with jerk bbq sauce if you want a more saucy chicken. You can also serve the bbq sauce as a dipping sauce on the side.

    Nutrition

    Calories: 299kcal | Carbohydrates: 2g | Protein: 21g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 99mg | Potassium: 263mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2463IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

    Vinegar Coleslaw

    by 3 Comments

    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

    by Leave a Comment

    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
    Print Recipe
    No ratings yet

    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.
    Print Recipe
    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