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Sweet and Sour Cabbage

This sweet and sour cabbage is the perfect easy yet tasty side dish. Red cabbage and a sweet apple are braised in sugar and vinegar, resulting in the most tender and delicious cabbage. 

sweet and sour cabbage on plate

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

pic of Tanya

We love a good cabbage recipe in our house, and I’ve been searching for ways to add it to our meal rotation. I’m always drawn to red cabbage for its vibrant color, and this vinegar coleslaw is no exception. So when I made this sweet and sour cabbage, I was in love. 

Inspired by German sweet-and-sour cabbage recipes I saw online, I made this recipe, and I’ve been hooked ever since. There aren’t many ingredients, and all you’ll need is a little patience while the cabbage takes time to braise on the stovetop.

Be sure to try my Instant Pot Cabbage or Creamed Cabbage with Sausage recipes too. 

A Quick Look at the Ingredients

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

  • Red cabbage - Choose a firm head with vibrant color; chop into large chunks so they hold their shape during the long braise.
  • Sweet apple - Fuji or Honeycrisp work beautifully here, adding natural sweetness that balances the vinegar's tang.
  • Apple cider vinegar - This provides the signature tangy flavor that makes the dish "sour."
  • Granulated sugar - Balances the acidity and helps create that perfect sweet-and-sour flavor profile.
  • Kosher salt and ground black pepper- Season to your taste.
  • Ground Allspice - I use a ton of allspice in my cooking, and I just had to add it to this dish. Feel free to sub with another warm spice, like cinnamon or nutmeg.
ingredients for sweet and sour cabbage

How to make sweet and sour cabbage

Step 1: First, gather your ingredients. Chop your head of cabbage into large chunks and chop a sweet apple. I like to use a Fuji apple in this recipe.

Step 2: Place the chopped cabbage, apple, apple cider vinegar, sugar, salt, black pepper, and allspice in a large heavy-bottomed pot. Cover the pot with a tight-fitting lid and place it over medium-low heat. 

cabbage, apples, salt, and pepper inside pot

Step 3: Allow the cabbage to cook over medium-low heat for about 1 hour to 1 hour and 10 minutes, stirring every 20 minutes, until the cabbage is tender enough for your liking. Serve and enjoy 🙂

cooked cabbage inside pot

What to add to sweet and sour cabbage?

This cabbage is perfect as is, but you can make it your own by adding other ingredients. 

  • Try adding bacon or sausage for a smoky, meaty flavor addition.
  • Red pepper flakes, if you like things a little spicy. 
  • Add carrots for a cabbage-and-carrot combo. 
  • Use green cabbage if that’s what you have on hand. 
close up photo of cabbage

Tanya's Top Tips about Sweet and Sour Cabbage

  • Use a heavy-bottomed pot with a tight-fitting lid so the liquid stays inside the pot. Cabbage will release a good bit of liquid while it cooks.
  • Keep the heat on medium-low and stir about every 20 minutes.

What should I serve this cabbage with?

sweet and sour cabbage on plate
Print Recipe
4.50 from 6 votes

Sweet and Sour Cabbage

This sweet and sour cabbage is the perfect easy yet tasty side dish. Red cabbage and a sweet apple are braised in sugar and vinegar, resulting in the most tender and delicious cabbage.
Prep Time8 minutes
Cook Time1 hour
Total Time1 hour 8 minutes
Course: Side Dish
Cuisine: American, German
Keyword: red cabbage recipe, sweet and sour cabbage
Servings: 4 people
Calories: 52kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 medium head red cabbage chopped into large chunks (about 6-7 cups)
  • 1 sweet apple chopped. (Fuji, honey crisp, etc)
  • ¼ cup apple cider vinegar
  • ¼ cup granulated sugar
  • 1.5 teaspoons kosher salt or to taste
  • ¼ teaspoon ground black pepper or to taste
  • ¼ teaspoon ground allspice

Instructions

  • Place the chopped cabbage, apple, apple cider vinegar, sugar, salt, black pepper, and allspice in a large heavy-bottomed pot. Cover the pot with a tight-fitting lid and place it over medium-low heat.
  • Allow the cabbage to cook, over medium-low heat, for about 1 hour to 1 hour and 10 minutes, stirring every 20 minutes, until the cabbage is tender.
  • Remove from heat, serve, and enjoy.

Notes

  • Use a heavy-bottomed pot with a tight-fitting lid so the liquid stays inside the pot. Cabbage will release a good bit of liquid while it cooks.
  • Keep the heat on medium-low and stir about every 20 minutes.

Nutrition

Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 873mg | Potassium: 14mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

by 6 Comments

Air Fryer Beef Tenderloin

Cook the most perfect beef tenderloin quickly and effortlessly in the air fryer. Cooked with a mayonnaise, garlic and and herb rub, it's perfectly tender and so easy to cook to exactly your tastes. If you want to impress, this is foolproof!

Beef tenderloin sliced and ready to serve.

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

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

If cooking beef perfectly feels like a daunting task, then you need to try this easy air fryer method for beef tenederloin. Yes, you read that right...I roasted beef in my air fryer!

It's so easy to cook the beef exactly to your tastes and extra juicy. It takes minutes to prep too and is quick to cook, so as well as being a great effortless holiday dinner, you can easily enjoy this after a busy day too.

Rubbed and seasoned with garlic, herbs, and mayonnaise, which helps to add richness and lock in the juices, the perfect beef tenderloin has never been easier!

Be sure to try my Air Fryer Steak and Air Fryer Steak Fajitas too!

Three slices or air fryer beef tenderloin on a plate with potatoes and red cabbage.

How to make air fryer beef tenderloin

  • Gather your ingredients.
Ingredients to make the recipe.
  • Remove beef tenderloin from the fridge and allow it to sit at room temperature for 30 minutes.
  • Combine mayonnaise, kosher salt, rosemary, thyme, garlic cloves and black pepper in a bowl and stir to combine. Rub mixture all over the beef tenderloin.
Beef tenderloin rubbed with the mayonnaise and herb mixture.
  • Place tenderloin in the air fryer basket and cook on 250 degrees Fahrenheit until the internal temperature of the middle of the filet reaches the desired temperature as listed below. It should take about 30 minutes to reach an internal temperature of 125 degrees Fahrenheit for a medium-rare roast.
  • Once the tenderloin reaches the desired pull temperature (refer to chart below), remove the tenderloin from the air fryer basket and tent with foil. Allow tenderloin to rest for 10-15 minutes before slicing and serving.
  • The tenderloin in the air fryer.
  • The cooked beef tenderloin in the air fryer basket.

How long do you cook beef tenderloin in an air fryer?

As with a lot of recipes, especially meats, it's best to use an instant-read thermometer to make sure that it is cooked exactly to your liking. In this recipe, the beef is cooked at 250F and the cooking times for doneness are listed below. We pull the beef from the air fryer slightly before it reaches the top temperature as it will continue to cook as it rests.

DonenessPull Temp.Doneness Temp.Approx. cook time
Rare115F-120F120F-125F27 minutes
Medium rare125F-130F130F-135F30 minutes
Medium135F-140F140F-145F33 minutes
Medium well145F-150F150F-155F35 minutes
Well done155F or higher160F or higher38 minutes

What's the best seasoning for beef?

You can of course mix up the seasonings you use to rub the beef if you like. I used garlic, rosemary, thyme, salt, and pepper. I rubbed the tenderloin with mayonnaise, which for me is a must. It adds a really rich flavor and also helps to form a delicious crust. You could also use butter or simply season it without any additional fat.

What do you serve it with?

This is a great main course as an alternative to Thanksgiving turkey, or it's a perfect centerpiece for your Christmas dinner. Top it with a homemade horseradish sauce or serve it up with all of your favorite sides like:

Close up of sliced beef on a plate with vegetable and potato sides.

Recipe Notes and Tips

  • I suggest cooking the tenderloin anywhere between a medium-rare or medium temperature for tender roast.
  • Allow the beef to come up to room temperature before cooking. I like to take it out of the fridge at least half an hour before rubbing it.
  • Once cooked, place the beef on a chopping board and cover loosely with foil for at least 10 to 15 minutes before slicing it.

More Air Fryer Recipes

Watch this video tutorial and see how I make this beef tenderloin from start to finish.

Beef tenderloin sliced and ready to serve.
Print Recipe
5 from 2 votes

Air Fryer Beef Tenderloin

Cook the most perfect beef tenderloin quickly and effortless in the air fryer. Cooked with a mayonnaise, garlic and and herb rub, it's perfectly tender and so easy to cook to exactly your tastes. If you want to impress, this is foolproof!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: air fried beef tenderloin, air fryer beef recipe, how to cook beef tenderloin in the air fryer
Servings: 4 servings
Calories: 370kcal
Author: Tanya Harris

Ingredients

  • 2 lbs beef tenderloin roast

Rub

  • 2 Tablespoons mayonnaise
  • 1 Tablespoon kosher salt
  • 1 Tablespoon fresh Rosemary minced (or 2 teaspoons dried Rosemary)
  • 2 teaspoons fresh thyme minced (or 1 teaspoon dried)
  • 2 garlic cloves minced
  • 1 teaspoon black pepper

Instructions

  • Remove beef tenderloin from the fridge and allow it to sit at room temperature for 30 minutes.
  • Combine mayonnaise, kosher salt, rosemary, thyme, garlic cloves and black pepper in a bowl and stir to combine. Rub mixture all over the beef tenderloin.
  • Place tenderloin in the air fryer basket and cook on 250 degrees Fahrenheit until the internal temperature of the middle of the filet reaches the desired temperature as listed below. It should take about 30 minutes to reach an internal temperature of 125 degrees Fahrenheit for a medium-rare roast.
  • Once the tenderloin reaches the desired pull temperature (refer to chart below), remove the tenderloin from the air fryer basket and tent with foil. Allow tenderloin to rest for 10-15 minutes before slicing and serving.

Notes

  • I suggest a quick read thermometer to check on the temperature of the roast to determine doneness. You’ll want to remove the roast from the air fryer when it’s about 5 degrees below your desired doneness temperature. The temperature of the roast will continue to rise once it’s removed from the air fryer. 
  • I suggest cooking the tenderloin anywhere between a medium-rare or medium temperature for tender roast.
  • Refer to the chart below for desired temperature. The times provided are approximate times and will vary depending on the roast, air fryer brand, etc. Start checking the temperature of the roast at about 30 minutes. 
 
Doneness
 Pull Temp.
 Doneness Temp.
 Approx. Cook Time
Rare
 115F-120F
 120F-125F
 27 minutes
Medium rare
 125F-130F
 130F-135F
 30 minutes
Medium
 135F-140F
 140F-145F
 33 minutes
Medium well
 145F-150F
 150F-155F
 35 minutes
Well done
 155F or higher
 160F or higher
 38 minutes

Nutrition

Calories: 370kcal | Carbohydrates: 1g | Protein: 51g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1916mg | Potassium: 797mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 5mg

by 2 Comments

Carrot Soufflé

If you are looking for a side dish to impress this Thanksgiving or Christmas, look no further than this oven baked carrot souffle. Simple to prep with a few basic ingredients, it's a wonderful addition to your holiday dinners!

Carrot souffle in a white dish served on to two plates.

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

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

We all know that Thanksgiving is all about the side dishes, if you are looking to try something new this year, this carrot souffle is a sure fire hit.

Simple and easy to make, it's perfectly sweet, and is one tasty ways to serve carrots to the table. Made with a few simple ingredients, you'll likely have to hand already, it takes minutes to prep and the cooking time is hands off, leaving you free to get on with the rest of the show stopping meal.

Be sure to try my Air Fryer Carrots and Southern Candied Sweet Potatoes too!

A wooden spoon serving the souffle.

How to make carrots souffle

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5 quart souffle dish or an 8x8 pan and set aside.
  • Place carrots in a medium sized pan and cover with water. Place over medium-high heat and bring to a boil, reduce heat to medium, cover, and allow to simmer for 15-20 minutes, or until the carrots are tender. Once tender, drain the carrots and set aside.
Carrot chunks being cooked in a pan.
  • Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth.
  • Ingredients in a blender.
  • The ingredients blended together.
  • Pour into the prepared dish and bake in the preheated oven for 45-50 minutes, until the souffle is set. Remove from the oven and allow to cool for about 10 minutes before serving. Sprinkle with powdered sugar at this time if you like. Enjoy.
  • The carrot mix poured into a baking dish.
  • Overhead shot of the carrot souffle served to the table.

Can you make it ahead of time?

This carrot souffle is best served as soon as it's ready so that it's nice and light and fluffy. You can prep the mixture a day or two ahead of time and keep it covered in the fridge til ready to cook. If you do have leftovers, they will keep well for 3 to 4 days and can be reheated in the oven at 400F for 10 minutes to serve.

Is this vegetable side dish sweet?

Yes, this is most definitely a sweet rather than savory side dish. If you love sweet potato casserole then you'll adore this! Sweetened with brown sugar and seasoned with vanilla and nutmeg, it's the perfect addition to your plate.

How do I know this carrot soufflé is done?

You can jiggle the dish and if it's very liquidy in the middle, it needs more time. If it's set and doesn't jiggle, it's ready. You can also check the middle with a toothpick (like I did here lol). The toothpick won't come out clean, but there will be a pudding-like consistency stuck to the toothpick. Checking with a toothpick will slightly deflate the soufflé.

What do you serve it with?

This carrot souffle is a perfect side to serve with your Thanksgiving or Christmas meal. It's perfect to serve with roasted meats, chicken, and turkey. Try it with:

Be sure to serve it alongside your other favorite sides like Garlic Mashed Potatoes and Giblet Gravy too!

A carrot souffle topped with powdered sugar.

Recipe Notes and Tips

  • Your carrots should be fork tender when cooked so that they combine easily with the other ingredients.
  • To make this dish gluten-free, you can swap the all purpose flour of a gluten-free 1:1 flour.
  • Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
  • I recommend using regular medium-sized carrots rather than baby carrots in this recipe as the carrot flavor is more pronounced in medium sized-carrots.

More Vegetable Side Dishes

A carrot souffle topped with powdered sugar.
Print Recipe
5 from 1 vote

Carrot Soufflé

If you are looking for a side dish to impress this Thanksgiving or Christmas, look no further than this oven baked carrot souffle. Simple to prep with a few basic ingredients, it's a wonderful addition to your holiday dinners!
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Keyword: Baked carrots, how to make carrot souffle, sweet carrot side dish
Servings: 6 servings
Calories: 341kcal
Author: Tanya Harris

Ingredients

  • 1.5 lbs peeled and chopped carrots chopped into 1 inch chunks
  • 3 large eggs
  • ¾ cup packed light brown sugar
  • ½ cup butter melted and cooled
  • ¼ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground nutmeg
  • Powdered sugar optional

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 1.5 quart souffle dish or an 8x8 pan and set aside.
  • Place carrots in a medium sized pan and cover with water. Place over medium-high heat and bring to a boil, reduce heat to medium, cover, and allow to simmer for 15-20 minutes, or until the carrots are tender. Once tender, drain the carrots and set aside.
  • Add cooked carrots, eggs, light brown sugar, melted butter, all-purpose flour, baking powder, vanilla extract, salt, and ground nutmeg to a blender and blend until smooth. Pour into the prepared dish and bake in the preheated oven for 45-50 minutes, until the souffle is set. Remove from the oven and allow to cool for about 10 minutes before serving. Sprinkle with powdered sugar at this time if you like. Enjoy.

Notes

  • Your carrots should be fork tender when cooked so that they combine easily with the other ingredients.
  • To make this dish gluten-free, you can swap the all purpose flour of a gluten-free 1:1 flour.
  • Make sure that the carrot mix is well blended and smooth. If you don't have a powerful blender, you may need to scrape the sides down a few times.
  • I recommend using regular medium-sized carrots rather than baby carrots in this recipe as the carrot flavor is more pronounced in medium sized-carrots.
  • The powdered sugar as garnish is optional in this recipe. It will make your soufflé a tad bit sweeter. 

Nutrition

Calories: 341kcal | Carbohydrates: 43g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 447mg | Potassium: 543mg | Fiber: 3g | Sugar: 32g | Vitamin A: 19536IU | Vitamin C: 7mg | Calcium: 122mg | Iron: 1mg

by 4 Comments

Air Fryer Plantains (Fried Sweet Ripe Plantains)

Cooking the most delicious plantains has never been easier than in the air fryer! Quick and easy to cook and prep, they make for one tasty appetizer or serve up as a side with your favorite Caribbean dishes.

The cooked plantains served on a white plate.

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

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

Fried plantains have got to be one of my favorite sides, but I don't cook them that often at home as they do require quite a lot of oil, but no more thanks to our trusty air fryer!

This recipe is perfect for breakfast, a quick snack, an appetizer, or a side dish. It only takes a few minutes to prepare and 10 minutes to cook. All you need is plantains and a small amount of oil.

I usually eat them for breakfast, sandwiching them between two slices of bread with a fried egg. Yum! Properly ripe plantains are sweeter than green plantains and perfect when accompanied by something salty.

Serve them alongside my Jamaican Jerk Chicken for one delicious meal!

Close up of the plantains in the air fryer basket.

Ingredients needed for plantains in the air fryer

  • Ripe plantain - a sweet and savory type of banana. It can be fried, baked, or boiled. The riper the plantain, the softer and sweeter your fried plantain will be.
  • High heat oil spray - A cooking oil with a high smoke point that is ideal for searing, frying, and other high-temperature cooking methods. I prefer to use avocado oil or olive oil.

How to make air fryer plantains

Peel and slice your plantains. You want to make sure the plantains you choose are ripe.

Four step by step photos to show how to peel and cut the plantains.

Place the plantain slices into the air fryer basket in a single layer and then spray with oil.

Plantain slices in the air fryer basket.

Cook on 380 degrees Fahrenheit for 8 minutes, flipping and spraying halfway through.

Once 8 minutes are up, increase the temperature to 400 degrees Fahrenheit and cook for 1-2 minutes.

Remove and enjoy.

The plantains in the air fryer basket after being cooked.

How long do they keep?

These air fryer plantains are best enjoyed as soon as they are ready so that they have crispy outsides and are soft in the middle. If you do have leftovers, they will keep well for a couple of days in the fridge and are easily reheated. Reheat them in the air fryer basket at 380F for 2 to 3 minutes to crisp them back up again.

What plantains are best to use?

This recipe works best with ripe plantains, ones that are mostly black but still have a small amount of yellow on the skins. Ripe plantains are sweeter. Ones that are all black are overripe, and although they will still be good to eat, they will be very soft and will be trickier to cut nicely.

Green or mostly yellow plantains will have a firmer texture and they can be quite tricky to peel, they are also less sweet.

Are plantains healthy?

Plantains are technically fruits, but like tomatoes, are eaten and served as a vegetable. They are starchy and an amazing source of fiber and low in fat. They contain lots of vitamins, minerals, and antioxidants, and because we air fry these plantains, you don't need to add a lot of oil to get them nice and crispy. These are a great food to incorporate into a well-balanced diet. This recipe is also vegan and gluten-free.

A hand placing a plate of air fried plantains on a table.

Recipe Notes and Tips

  • You’ll want to use ripe plantains for this recipe. I like to wait until the plantain has become mostly black, then slice and use.
  • You can also cook store bought frozen plantains in the air fryer. For frozen plantains, I place frozen plantains in the air fryer basket and cook on 380 degrees for 12-14 minutes. I do not spray these with oil as most frozen plantains have been partially fried in oil.
  • Preheat the air fryer before cooking the plantain slices. If your air fryer doesn't have a preheat function, let it run at 380F while you peel and cut the plantains.
  • Some air fryer models can run slightly differently, and depending on how thickly you cut the slices the cooking times may vary.

More Air Fryer Recipes

Air fryer plantains served on a white plate.
Print Recipe
5 from 5 votes

Air Fryer Plantains (Fried Sweet Ripe Plantains)

Cooking the most delicious plantains has never been easier than in the air fryer! Quick and easy to cook and prep, they make for one tasty appetizer, or serve up as a side with your favorite Caribbean dishes.
Prep Time3 minutes
Cook Time10 minutes
Total Time13 minutes
Course: Side Dish
Cuisine: American
Keyword: air fried plantain recipe, how to air fry plantains, plantain side dish
Servings: 2 servings
Calories: 126kcal
Author: Tanya Harris

Ingredients

  • 1 ripe plantain peeled and sliced into thick chunks
  • Oil for spraying avocado, canola, olive oil

Instructions

  • Place peeled plantain slices into the air fryer basket in a single layer and then spray with oil.
  • Cook on 380 degrees Fahrenheit for 8 minutes, flipping and spraying halfway through.
  • Once 8 minutes are up, increase temperature to 400 degrees Fahrenheit and cook an additional 1-2 minutes.
  • Remove and enjoy.

Video

Notes

  • You’ll want to use ripe plantains for this recipe. I like to wait until the plantain has become mostly black, then slice and use.
  • You can also cook store bought frozen plantains in the air fryer. For frozen plantains, I place frozen plantains in the air fryer basket and cook on 380 degrees for 12-14 minutes. I do not spray these with oil as most frozen plantains have been partially fried in oil.
  • Preheat the air fryer before cooking the plantain slices. If your air fryer doesn't have a preheat function, let it run at 380F while you peel and cut the plantains.
  • Some air fryer models can run slightly differently, and depending on how thickly you cut the slices the cooking times may vary.

Nutrition

Calories: 126kcal | Carbohydrates: 29g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 447mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1009IU | Vitamin C: 16mg | Calcium: 3mg | Iron: 1mg

by 4 Comments

Cauliflower Wings (3 Flavors)

These cauliflower wings are the perfect appetizer. These wings are baked - not fried - and are flavored through and through. You can serve them plain or choose any of these 3 flavors: BBQ, Buffalo, or Teriyaki.

cauliflower wings on sheet pan lined with reynolds wrap foil paper

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

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

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

In our house, we love all kinds of wings. Chicken wings would often make a presence at our dinner table, but now cauliflower wings have made their presence known. Move over chicken wings, cauliflower wings are here to stay! 

Once I had cauliflower wings at a popular restaurant, I knew I had to try making them at home. I changed up the traditional method of making these wings by baking them rather than frying them, seasoning the batter so that they’re delicious right out of the oven, and coating them in panko breadcrumbs for an extra crispy finish. 

I use Reynolds Wrap® Non-Stick Foil for this recipe so that my wings don’t stick to the foil. The dull side of the non-stick foil with the watermark should always be facing up; that's the non-stick side. This allows the cauliflower to easily be removed from the pan before tossing them in the sauce. Plus, lining the pan with foil makes cleanup a breeze.

I’ve provided 3 homemade sauces for these cauliflower wings because homemade sauces are my favorite. Use one of the recipes listed below or toss these wings in your favorite sauce.

close up photo of buffalo cauliflower wings

How to Make Cauliflower Wings

First, break your cauliflower into florets and gather all your other ingredients. Preheat your oven to 425 degrees Fahrenheit. 

ingredients for cauliflower wings

Then, line a large sheet pan with Reynolds Wrap® Non-Stick Foil. Make sure the dull side is up as this is the side that is non-stick.

hand lining sheet pan with foil paper

Combine all-purpose flour, garlic powder, onion powder, paprika, salt, and pepper in a large mixing bowl and whisk to combine. Slowly whisk in the milk until you get a loose batter. 

Pour the panko breadcrumbs into a separate dish.

Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place them in the panko breadcrumbs, making sure all sides are coated. 

collage of batter being mixed and then dredged in cauliflower

Place the coated florets on the lined baking sheet in a single layer, making sure not to overcrowd them. Bake in the preheated oven for 23-25 minutes, until browned on the outside.

collage of cauliflower wings before being baked and after

While the cauliflower wings are baking, prepare your sauce by combining the sauce ingredients in a small saucepan on the stovetop. Once wings are done baking, toss them in the sauce and place them back on the lined sheet pan and bake for an additional 5 minutes until done.

sauced cauliflower wings on baking sheet lined with foil

Serve your wings and Enjoy! Reynolds Wrap® has a new package that is easier to open and a tab that keeps the box fully closed for storing after use!  There is also a color-coded system making the product easier to find, look for the yellow design for Reynolds Wrap® Non-Stick Foil.

Tips for Cauliflower Wings

  • Use Reynolds Wrap® Non-Stick Foil so the food doesn’t stick - When baking these wings with Reynolds Wrap®  Non-Stick Foil, no food sticks to the foil. This allows your cauliflower wings to stay intact and not break while preparing. The wings and the sauce will lift easily off the foil. 
  • Make sure cauliflower florets are even sizes - This will allow your florets to cook evenly in the oven. 
  • If you want extra crispy cauliflower wings, use the sauce as a dipping sauce instead - Once you toss these wings in the sauce, they won’t be as crispy. If you want really crunchy cauliflower wings, follow the recipe as is but rather than tossing the wings in the sauce, serve the sauce on the side as a dipping sauce. Or enjoy these wings plain, the seasoned batter provides tons of flavor. 
  • Prepare your sauces from scratch or use your favorite sauce - I have provided recipes for 3 of our favorite homemade sauces for these wings. You can toss the cauliflower wings in one of these or your favorite sauce.

Can you make these wings ahead of time?

  • Absolutely! Just prepare the wings and the sauce as instructed, but store the plain baked cauliflower wings and sauce separately in the fridge. When ready to serve, toss the wings in the sauce and heat in the oven on 375 degrees Fahrenheit for 8-10 minutes. 
cauliflower wings on baking sheet lined with foil
cauliflower wings on sheetpan lined with foil pan with cauliflower, celery, and box of reynolds wrap on top
Print Recipe
5 from 2 votes

Cauliflower Wings (3 Flavors)

These cauliflower wings are the perfect appetizer. These wings are baked - not fried - and are flavored through and through. You can serve them plain or choose any of these 3 flavors; BBQ, Buffalo, or teriyaki.
Prep Time10 minutes
Cook Time23 minutes
Total Time33 minutes
Course: Appetizer
Cuisine: American
Keyword: cauliflower wings
Servings: 4 people
Author: Tanya Harris

Ingredients

Cauliflower Wings

  • Reynolds Wrap® Non-Stick Foil
  • 1 medium head of cauliflower broken into florets (about 4-5 cups)
  • 1 cup all-purpose flour
  • 1.5 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup milk
  • 2 cups panko bread crumbs

Sauces:

BBQ Sauce

Buffalo Sauce

Teriyaki Sauce

Instructions

Cauliflower Wings:

  • Line a large sheet pan with Reynolds Wrap® Non-Stick Foil, making sure the dull side (the non-stock side) is facing up. Preheat the oven to 425°F.
  • Wash and cut cauliflower head into bite-sized pieces/florets.
  • In a large bowl, mix all-purpose flour, garlic powder, onion powder, paprika, salt, and black pepper until combined. Slowly whisk in the milk until you get a loose batter.
  • Pour the panko breadcrumbs into a separate dish.
  • Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place the cauliflower florets in the panko breadcrumbs, making sure all sides are coated.
  • Place the florets on the lined baking sheet in a single layer, making sure not to overcrowd them. Bake in the preheated oven for 23-25 minutes, until browned on the outside.
  • While the wings are baking, prepare your sauce by combining sauce ingredients in a small pot on the stovetop. Once wings are done baking, toss them in the sauce and place them back on the sheet pan and bake for an additional 5 minutes until done.

Sauce:

  • Combine sauce ingredients in a saucepan over medium-high heat and bring to a simmer. Reduce heat and allow sauce to simmer over medium-low heat for about 5 minutes. Remove and toss over the wings before placing back into the oven.
  • To thicken the Teriyaki sauce, thicken the sauce by making a cornstarch slurry. Whisk ¼ cup water and 2 tablespoon cornstarch in a separate container. Pour the slurry into the simmering liquid and allow to simmer for an additional 1-2 minutes.

by 5 Comments

How to Make Gravy From Drippings

No Thanksgiving or Christmas dinner is complete without some homemade gravy! Learn how to make gravy from drippings, for an easy way to add a rich flavor to everyone's plate.

The dripping gravy in a gravy boat with a wooden spoon.

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

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

Gravy is the sauce that brings your dinner together and is a must-make for Thanksgiving and the holidays. Gravy can seem intimidating, but don't make that stop you from stirring some up before dinner.

Made with turkey or chicken drippings from your main course, this homemade gravy is thick, rich, and full of flavor. Made from scratch on the stovetop, it's easy to make while your turkey is resting before serving on the table.

Be sure to try my Easy Recipe for Gravy without Drippings, for those times you don't have any drippings.

Dripping gravy being poured over mashed potato.

How to make gravy from drippings

  • After roasting your chicken or turkey, remove the meat from the roasting pan or baking dish and set aside. You'll notice some liquid, fat, and brown bits stuck to the bottom. This is flavor, do not toss it out. Make sure you've got about 2 Tablespoons of liquid in the roasting pan.
Drippings in a pan.
  • Place the roasting pan on the stove over medium heat and add butter.
  • Melt the butter and use a wooden spoon or whisk to melt the butter and lift some of the drippings.
  • Sprinkle flour in the roasting pan and stir until the flour is incorporated. Continue stirring for about 1-2 minutes.
  • Slowly stir in the broth and continue stirring. Allow the broth to come to a simmer and simmer for about 15-20 minutes.
  • Butter added to the drippings.
  • Whisking together the butter and the drippings.
  • Flour being whisked in.
  • Broth added to the pot.
  • The gravy simmering.
  • Season with salt and pepper to taste.
The gravy ready to serve.
  • Remove from the stove and strain the gravy through a fine mesh strainer for a smooth gravy.
gravy being strained

How long does it keep?

If you have any leftovers, this gravy will keep well in the fridge for up to 4 days. You can reheat it gently on the stovetop to serve, adding in a little water if needed. You can also freeze it for up to 4 months and defrost it in the fridge before reheating.

Can you use any kinds of dripping?

Yes! This gravy recipe works well with any meat drippings. Turkey, chicken, beef, lamb, and pork all work well. Dripping gravy works so well to pull your whole dinner together and the drippings add a wonderful rich flavor.

What else can you add to the gravy?

This is a basic dripping gravy recipe and it's delicious in its simplicity, though you can make it your own easily. You can brown some diced onion in the drippings before making the rest of the gravy, or add in some garlic. You can stir in some dijon mustard or Worcestershire sauce for a tangier flavor if you prefer. Herbs are also a welcome addition.

Can I make this gravy without a roasting pan?

Yes! If you roasting your chicken or turkey in a baking dish that cannot be placed on the stovetop, just transfer the drippings and bits stuck to the pan into a large stovetop skillet before following the remainder of the instructions.

Can I make gravy without flour?

Yes! If you want to keep your gravy gluten-free, you can thicken it with cornstarch instead of flour. To thicken the gravy with cornstarch, you'll omit the flour and stir the broth into the melted butter and drippings over medium heat. Allow the broth to simmer for about 5-10 minutes. In a separate bowl, create a slurry by whisking together 2 Tablespoons cornstarch and ¼ cup water. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from heat.

Spooning the dripping gravy into a gravy boat.

Recipe Notes and Tips

  • I’ll occasionally add fresh or dried herbs to the gravy, such as rosemary, basil leaves, and thyme. If adding herbs, add them once your gravy begins to simmer. Make sure to drain the gravy when it’s done cooking.
  • Your gravy may be a little salty depending on the broth you use. Add a squeeze of lemon juice to fix a salty gravy.
  • Add only 2 cups of broth for a thicker gravy and 3 cups for thinner gravy.
  • This recipe is based off of 2 Tablespoons of drippings, which is the amount common for 5 lb chickens. If you happen to have more drippings, add more flour and liquid to accommodate the increase. For example, if you end up with 6 Tablespoons of drippings, add 6 Tablespoons of flour and 3-4 cups of broth.

More Thanksgiving Recipes

The dripping gravy in a gravy boat with a wooden spoon.
Print Recipe
4.50 from 10 votes

How to make Gravy from Drippings

No Thanksgiving or Christmas dinner is complete without some homemade gravy! Learn how to make gravy from drippings, for an easy way to add a rich flavor to everyone's plate.
Prep Time2 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Condiment
Cuisine: American
Keyword: gravy with turkey drippings, Thanksgiving gravy recipe, traditional gravy recipe
Servings: 4 servings
Calories: 160kcal
Author: Tanya Harris

Ingredients

  • Pan drippings from roasted chicken/turkey about 2 Tablespoons of liquid and bits in the pan
  • 2 Tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 2-3 cups unsalted or low-sodium chicken broth
  • Salt and pepper to taste
  • Fresh herbs and dried bay leaves optional

Instructions

  • After roasting your chicken or turkey, remove the meat from the roasting pan or baking dish and set aside. Place the roasting pan on the stove over medium heat and add butter.
  • Melt the butter and use a wooden spoon or whisk to melt the butter and lift some of the drippings.
  • Sprinkle flour in the roasting pan and stir until the flour is incorporated. Continue stirring for about 1-2 minutes.
  • Slowly stir in the broth and continue stirring. Allow the broth to come to a simmer and simmer for about 15-20 minutes. Season with salt and pepper to taste. Remove from the stove and strain the gravy through a fine mesh strainer for a smooth gravy.

Notes

  • I’ll occasionally add fresh or dried herbs to the gravy, such as rosemary, basil leaves, and thyme. If adding herbs, add them once your gravy begins to simmer. Make sure to drain the gravy when it’s done cooking.
  • Your gravy may be a little salty depending on the broth you use. Add a squeeze of lemon juice to fix a salty gravy.
  • Add only 2 cups of broth for a thicker gravy and 3 cups for thinner gravy.
  • This recipe is based on 2 Tablespoons of drippings, which is the amount common for 5 lb chickens. If you happen to have more drippings, add more flour and liquid to accommodate the increase. For example, if you end up with 6 Tablespoons of drippings, add 6 Tablespoons of flour and 3-4 cups of broth.
  • If you want to keep your gravy gluten-free, you can thicken it with cornstarch instead of flour. To thicken the gravy with cornstarch, you'll omit the flour and stir the broth into the melted butter and drippings over medium heat. Allow the broth to simmer for about 5-10 minutes. In a separate bowl, create a slurry by whisking together 2 Tablespoons cornstarch and ¼ cup water. Pour the slurry into the simmering liquid while whisking to combine. Allow it to simmer for an additional 1-2 minutes before removing from heat.

Nutrition

Calories: 160kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 54mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Calcium: 8mg | Iron: 1mg

by 8 Comments

BBQ Mac and Cheese

Everyone's favorite, mac and cheese has had one delicious makeover! This BBQ mac and cheese recipe is made with shredded BBQ and seasoned with BBQ sauce before being baked to perfection. It's rich, cheesy, creamy, and tangy. It's the perfect comfort food!

Two bowls of mac and cheese topped with BBQ sauce.

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

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

Just when you thought mac and cheese couldn't get any better, along comes BBQ mac and cheese! Stop what you are doing and make this immediately!

This recipe is the most perfect comfort food, rich and hearty, cheesy and tangy, every bite is a real treat!

The oven-baked macaroni cheese is loaded with BBQ pork, or chicken, a lot of cheese, and of course your favorite BBQ sauce. This is one hearty, indulgent and comforting dish that the whole family will love!

Be sure to try my Seafood Mac and Cheese and Creamy Air Fryer Mac and Cheese too!

A wooden spoon serving the BBQ mac and cheese.

How to make BBQ Mac and Cheese

  • Gather your ingredients.
Ingredients to make the recipe.
  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and set aside.
  • Bring a large pot of salted water to a boil and add macaroni and cook until al dente, according to the directions on the macaroni box. This should be about 8-9 minutes. Drain and set aside in a large bowl.
  • Combine milk and heavy cream in a large measuring cup or glass. Set aside.
  • In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for 1-2 minutes, until the flour smells toasty. Slowly whisk in milk/cream mixture. Allow to simmer until thickened, whisking often. This should take about 5 minutes.
  • Remove from heat and stir in 2 cups of shredded cheese and the ½ cup bbq sauce. Taste the sauce and add salt and pepper if desired.
  • Butter melting in a pot.
  • flour added to the melted butter.
  • Whisking the flour.
  • Pouring in the milk.
  • The sauce being stirred with a wooden spoon.
  • Cheese and BBQ sauce added to the sauce.
  • Pour sauce over drained macaroni and stir until the macaroni is covered. Add 1 cup of cooked BBQ and stir until combined.
  • The sauce being poured over the macaroni.
  • The cheese sauce stirred into the macaroni.
  • Pour mixture into the 9x13 baking pan and top with remaining cooked BBQ, bbq sauce, and cheese. Place in the preheated oven and bake for 15-20 minutes, until the cheese is bubbly.
The mac and cheese topped with more cheese and BBQ pork.
  • To brown the cheese on top, place the oven on broil for 3-4 minutes until the cheese on top has browned. Remove from the oven and top with remaining bbq sauce and allow to cool for 10 minutes. Serve and enjoy.
The BBQ mac and cheese after being baked.

Can you make it ahead of time?

This BBQ mac and cheese is so delicious served straight out of the oven, but the leftovers are just as tasty! Once baked, let the dish cool and then cover or transfer to an airtight container. It will keep well for around four days and you can reheat it at 360F with the top covered with foil for around 15 minutes to warm it through.

What's the best protein to use?

This mac and cheese recipe is great with either BBQ shredded pork or BBQ chicken. You can buy store bought for ease or make your own favorite recipe. For a meat-free version, you can simply omit the meat, it will still have all of that delicious BBQ flavor.

What do you serve it with?

A big bowl of this mac and cheese is perfect served by itself in a big bowl, and it's delicious paired with your favorite sides. try it with:

Close up of BBQ mac and cheese.

Recipe Notes and Tips

  • Elbow macaroni is perfect for this recipe, but any short pasta like bow tie or penne will work well.
  • Sharp cheddar cheese adds a wonderful flavor, though other shredded cheese like Jack or mozzarella will work well.
  • The pasta should be cooked al dente. If it's overcooked, the final dish can become quite soggy.
  • Cook the pasta in heavily salted water to add flavor to the dish right from the beginning.

More Pasta Recipes

Two bowls of mac and cheese topped with BBQ sauce.
Print Recipe
4.25 from 4 votes

BBQ Mac and Cheese

Everyone's favorite, mac and cheese has had one delicious makeover! This BBQ mac and cheese recipe is made with BBQ shredded meat and seasoned with BBQ sauce before being baked to perfection.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: baked bbq mac and cheese, bbq pork mac and cheese, mac and cheese with bbq sauce
Servings: 8 servings
Calories: 791kcal
Author: Tanya Harris

Ingredients

  • 16 oz dried elbow macaroni
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 3 cups shredded sharp cheddar cheese separated
  • ½ cup bbq sauce plus more for garnish
  • 2 cups cooked BBQ pork or chicken
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13 pan and set aside.
  • Bring a large pot of salted water to a boil and add macaroni and cook until al dente, according to the directions on the macaroni box. This should be about 8-9 minutes. Drain and set aside in a large bowl.
  • Combine milk and heavy cream in a large measuring cup or glass. Set aside.
  • In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for 1-2 minutes, until the flour smells toasty. Slowly whisk in milk/cream mixture. Allow to simmer until thickened, whisking often. This should take about 5 minutes.
  • Remove from heat and stir in 2 cups of shredded cheese and the ½ cup bbq sauce. Taste the sauce and add salt and pepper if desired.
  • Pour sauce over drained macaroni and stir until the macaroni is covered. Add 1 cup of cooked BBQ and stir until combined.
  • Pour mixture into the 9x13 baking pan and top with remaining cooked BBQ, bbq sauce, and cheese. Place in the preheated oven and bake for 15-20 minutes, until the cheese is bubbly.
  • To brown the cheese on top, place the oven on broil for 3-4 minutes until the cheese on top has browned. Remove from the oven and top with remaining bbq sauce and allow to cool for 10 minutes. Serve and enjoy.

Notes

  • Elbow macaroni is perfect for this recipe, but any short pasta like bow tie or penne will work well.
  • Sharp cheddar cheese adds a wonderful flavor, though other shredded cheese like Jack or mozzarella will work well.
  • The pasta should be cooked al dente. If it's overcooked, the final dish can become quite soggy.
  • Cook the pasta in heavily salted water to add flavor to the dish right from the beginning.

Nutrition

Calories: 791kcal | Carbohydrates: 70g | Protein: 29g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 846mg | Potassium: 324mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1444IU | Vitamin C: 1mg | Calcium: 446mg | Iron: 2mg

by 31 Comments

Jamaican Festival (Sweet Dumpling) Recipe

This Jamaican Festival recipe is a homemade version of the popular Jamaican snack. Made with a few simple ingredients, this delicious fried sweet dough is the perfect side dish for your favorite Jamaican recipes. 

jamaican festival ina white bowl

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

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

When I say festival, I don’t mean a party. But then again, it’s always a party when I show up with my homemade festival! Ha! All jokes aside, this Jamaican festival recipe is the truth and I worked on it to make sure it was as delicious as the ones I had as a child. 

Jamaican festival is a sweet fried dough made with cornmeal, flour, sugar, salt, vanilla extract, and milk. The dough comes together quite easily and all you have to do is deep fry it. It goes well with some of my favorite Jamaican recipes like rasta pasta, jerk chicken, ackee and saltfish, or escovitch fish. 

How to make Jamaican Festival

First, gather your ingredients. You’ll want to start heating a heavy bottom pot of oil that has at least 3 inches of oil in it or use a deep fryer if you have one. Turn the heat over medium heat until the temperature reaches 350 degrees Fahrenheit. 

ingredients for festival

Prepare your festival dough by adding the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt to a large bowl and stirring to combine.

dru ingredients for festival in a white bowl

Add the vanilla extract and milk and stir until the dough comes together. Then use your hands to lightly form the mixture into a ball. 

festival dogh rolled into ball

Pinch off pieces of dough and roll them into long oval shapes. Make about 12 dumplings. 

festival dough rolled into long oval shape in hand

Once the oil has reached the temperature of 350 degrees Fahrenheit, fry the dough on all sides, until golden brown. This should take about 4-6 minutes.

jamaican festival dough being deep fried

Remove dough and drain off any excess grease. 

fried festival draining on wire rack

Serve and enjoy. 

fried festival dough in plate with one broken to see inside

What does festival taste like?

Festival is like a combination of sweet cornbread and hushpuppies mixed together. It’s light and fluffy and sweetened to perfection. 

Notes on Jamaican Festival

  • Make sure your oil is set to the proper temperature for deep frying. I use a thermometer to ensure my oil is at 350 degrees Fahrenheit.
  • Festival is best eaten when it's made. The dough can be made a day ahead.
  • The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough. 
  • I don't recommend making festival in an air fryer. I tried and it was not as good.

Looking for other Jamaican recipes? Try these out:

fried festival dough in plate with one broken to see inside
Print Recipe
4.72 from 21 votes

Jamaican Festival (Sweet Dumpling) Recipe

This Jamaican Festival recipe is a homemade version of the popular Jamaican snack. Made with a few simple ingredients, this delicious fried sweet dough is the perfect side dish for your favorite Jamaican recipes.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Side Dish
Cuisine: Caribbean
Keyword: jamaican festival, jamaican festival recipe
Servings: 12 dumplings
Calories: 117kcal
Author: Tanya Harris

Ingredients

  • 1 ½ cups all-purpose flour
  • ½ cup fine cornmeal
  • 6 Tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¾ cup milk a little less or more may be needed, see notes
  • Oil for deep frying*

Instructions

  • Heat a heavy bottom pot of oil that has at least 3 inches of oil in it or use a deep fryer if you have one. Turn the heat over medium heat until the temperature reaches 350 degrees Fahrenheit.
  • Add the all-purpose flour, cornmeal, granulated sugar, baking powder, and salt to a large bowl and stir to combine.
  • Add the vanilla extract and milk and stir until the dough comes together. Then use your hands to lightly form the mixture into a ball.
  • Pinch off pieces of dough and roll them into long oval shapes. Make about 12 dumplings.
  • Once the oil has reached the temperature of 350 degrees Fahrenheit, fry the dough on all sides, until golden brown. This should take about 4-6 minutes.
  • Remove dough and drain off any excess grease. Serve and enjoy.

Notes

  • Make sure your oil is set to the proper temperature for deep frying. I use a thermometer to ensure my oil is at 350 degrees Fahrenheit.
  • Festival is best eaten when it's made. The dough can be made a day ahead.
  • The amount of milk added may depend on the brand of flour used. You may need a little more or a little less. Slowly stir in the milk until the flour is moistened and can easily form into a ball of dough.
  • I don't recommend making festival in an air fryer. I tried and it was not as good.

Nutrition

Calories: 117kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 105mg | Potassium: 126mg | Fiber: 1g | Sugar: 7g | Vitamin A: 25IU | Calcium: 49mg | Iron: 1mg

by 5 Comments

Classic Jamaican Escovitch Fish: A Family Favorite

This classic Jamaican Escovitch Fish recipe is a delicious Caribbean staple. Made with red snapper fish and a colorful pepper and vinegar-based sauce, this is one dish you must make!

escovitch fish filet with festival in background

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

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

Growing up near the beach has its perks. My stepdad loved to fish and would bring home all kinds of fish. Escovitch fish made an appearance quite often in our house, and it would never disappoint.

Escovitch fish is a popular dish in Jamaica. Traditionally, it's made with seasoned whole red snapper fish fried in oil to make the skin crispy before being topped with a mixture of onions and bell peppers, scotch bonnet pepper, and vinegar. Sometimes the fish is marinated in the vinegar marinade overnight.

Rather than frying my fish, I choose to air fry it, a suggestion given to me by my aunt. This is how she makes her escovitch fish, and it is delicious.

If you don’t have an air fryer, the fish can still be fried in oil on the stovetop before adding the sauce. 

🧂 Ingredients Needed

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

  • For the Fish: Whole red snapper, canola oil, fish seasoning (or a mix of salt, black pepper, garlic powder, etc.)
  • For the Escovitch Sauce: White distilled vinegar, yellow onion, carrot, green bell pepper, red bell pepper, scotch bonnet pepper, dried thyme, allspice, granulated sugar, black pepper

🔪 Essential Tools

  • Sharp knife
  • Cutting board
  • Large skillet or frying pan (or air fryer)
  • Tongs or fish spatula
  • Saucepan (for escovitch sauce)
  • Paper towels (for drying and draining fish)

How to make Jamaican Escovitch Fish

First, gather your ingredients and prep your whole fish. I like to wash the fish in water with lime juice, remove any remaining scales, cut the fins, and pat the outside of the fish dry. I do this same process for my air fryer whole fish recipe.

ingredients for escovitch fish

Season the fish with a little oil and dry seasonings. I use my homemade fish seasoning but you can use whatever seasoning you like, like salt, black pepper, and garlic powder. 

If using the air fryer, place the fish in the air fryer basket and cook at 400 degrees Fahrenheit for 14-16 minutes. If your whole fish is too large to fit in the basket, cut it in half.  

seasoned fish in air fryer basket before cooking
cooked fish filet in air fryer basket

Meanwhile, make your escovitch sauce on the stove while the fish is cooking. Place a large sauté pan over medium heat. Add two tablespoons of vinegar, onion, carrot, green and red bell pepper, and scotch bonnet pepper. Sauté the onions and peppers until slightly softened, about 3 minutes. 

peppers that were sauteed in vinegar

Add the remaining vinegar, dried thyme, allspice, granulated sugar, and black pepper. Simmer over medium heat for 4-5 minutes. 

peppers in vinegar sauce and seasoning

When the fish is done, place it on a platter and pour the escovitch sauce over the fish.

jamaican escovitch fish on a plate

That's it, you've made escovitch fish!

To fry the fish on the stovetop

If needed, you can fry the fish on the stovetop and get the crispy skin. Prepare the fish by cleaning it and seasoning in it with fish seasoning.

Heat canola oil in a large skillet over medium-high heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides for about 5-6 minutes.

Remove the fish. Prepare the escovitch sauce in a separate pan.

To oven roast the fish

Before adding the escovitch sauce, you can roast the fish in a hot oven. Season the fish as instructed and roast in a 425-degree Fahrenheit oven for about 20-25 minutes.

What exactly is escovitch fish?

Escovitch fish is Jamaica's version of marinated fish and peppers. It's usually made with red snapper fish, although other fish can also be used. My family makes it with whole fish rather than fish fillets. However, you can use fish fillets if needed.

What do you eat escovitch fish with?

Whatever you like! I usually eat escovitch fish with rice, fried dumplings, or Jamaican festival.

Can this be made ahead of time?

Yes! You can make the vinegar sauce up to a few days in advance. The fish can be cooked and stored up to 3-4 days in advance.

Notes

  • The scotch bonnet pepper in this recipe makes the dish slightly spicy. If you aren't a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, a habanero pepper makes a great substitute.
  • You can marinate the fish in the dry seasonings overnight in the fridge if you have time. It gives the dish even more flavor.

Looking for other Jamaican recipes? Check these out.

jamaican escovitch fish on a plate
Print Recipe
5 from 4 votes

Jamaican Escovitch Fish

This classic Jamaican Escovitch fish recipe is a delicious Caribbean staple. Made with red snapper fish and a colorful pepper and vinegar-based sauce, this is one dish you must make!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Caribbean
Keyword: escovitch fish, jamaican escovitch fish
Servings: 2 people
Calories: 137kcal
Author: Tanya Harris

Ingredients

  • 1 whole red snapper fish about 1.5 lbs, scaled and gutted
  • ½ Tablespoon canola oil more if frying on the stove*
  • 1.5 Tablespoons fish seasoning

Escovitch Sauce

  • 1 cup white distilled vinegar separated
  • 1 yellow onion sliced
  • 1 carrot peeled and sliced
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 scotch bonnet pepper sliced, seeds and membrane removed
  • 1 teaspoon dried thyme
  • ½ teaspoon allspice
  • ½ teaspoon granulated sugar
  • ⅛ teaspoon black pepper

Instructions

Air Frying the Fish

  • Rub oil over fish and season the fish with fish seasoning on the outside and inside.
  • Place fish in the air fryer basket and cook on 400 degrees Fahrenheit for 14-16 minutes or until the internal temperature of the thickest part reaches at least 145F and the inside of the fish is flaky.

For Stovetop Frying

  • You can fry the fish on the stovetop and get the crispy skin if needed. Prepare the fish by washing the fish in water with lime juice, remove any remaining scales, cut the fins, and pat the outside of the fish dry. Season the fish with the seasonings.
    Heat enough canola oil in a large skillet to cover half of the fish filets over medium-high heat, until the oil, reaches 350 degrees Fahrenheit. Fry the fish in the oil on both sides, about 5-6 minutes on each side.
    Remove the fish. Prepare the escovitch sauce in a separate pan.

Escovitch Sauce

  • Meanwhile, while the fish is cooking, make your escovitch sauce on the stove. Place a large sauté pan over medium heat. Add 2 tablespoons of vinegar, onion, carrot, green and red bell pepper, and scotch bonnet pepper. Sauté the onions and peppers until slightly softened, about 3 minutes. 
  • Add the remaining vinegar, dried thyme, allspice, granulated sugar, and black pepper. Simmer over medium heat for 4-5 minutes.
  • When the fish is done, place it on a platter and pour the escovitch sauce over the fish. Serve and enjoy.

Video

Notes

  • The scotch bonnet pepper in this recipe makes the dish slightly spicy. If you aren't a fan of spice, leave the scotch bonnet pepper out. If you can't find scotch bonnet pepper, a habanero pepper makes a great substitute.
  • You can marinate the fish in the dry seasonings overnight in the fridge if you have time. It gives the dish even more flavor.

Nutrition

Calories: 137kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 32mg | Potassium: 458mg | Fiber: 5g | Sugar: 9g | Vitamin A: 7328IU | Vitamin C: 138mg | Calcium: 84mg | Iron: 2mg

by 3 Comments

Holiday Mulled Wine

This easy mulled wine recipe is a classic holiday drink. Red wine is heated with orange, spices and maple syrup, and with a touch of brandy, for a cozy and warming drink for adults only! Instructions included for both Slow cooker and stovetop methods.

Mulled wine served in a mug with a cinnamon stick and orange slice.

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

As the holiday season approaches, there's no better way to unwind and get cozy than with some homemade mulled wine. It's so easy to make from scratch and it's perfect for all of your Christmas parties.

Red wine is seasoned with cinnamon, orange, whole cloves, and star anise and sweetened with a little maple syrup for a warming alcoholic drink.

I've included instructions for both the Crockpot and stovetop, both methods are very straightforward. Your only regret will be that you didn't make double!

Be sure to try my Sangria and Jamaican Sorrel too!

How to make holiday mulled wine

  • Gather your ingredients and spices. I only use three kinds of whole spices in my mulled wine.
Spices needed for the recipe.
  • Use a peeler and strip a few slices of the orange peel from the orange. Cut the orange in half and juice the orange.
  • Add wine, juice from the orange, orange peel, cloves, cinnamon sticks, star anise, and maple syrup to a 4-quart saucepan and place over medium heat. When the mixture begins to lighlty bubble, reduce the heat to low and cover with a tight fitting lid. I do this when I see one or two bubbles.
Red wine and spices in a pot.
  • Allow to cook over low heat with the lid on for about 30 minutes. Remove from heat and pour the liquid into a fine mesh strainer that has been placed over a bowl. Discard the whole spices and orange peel.
The strained spices and orange peel.
  • Serve the wine in mugs. Enjoy!
Two cups of holiday mulled wine.

Can you make mulled wine in a slow cooker?

Yes, you can easily make this holiday drink in your Crockpot too! It's a great option if you want to make it ahead of a party. Follow the stovetop instructions, but place on low heat in the slow cooker for 1 to 2 hours. The full instructions can be found at the bottom of the post.

Can you reheat mulled wine?

Yes! Mulled wine can be made up to 3 days ahead of time, so feel free to double the recipe! Once it has been made and strained, let it cool and keep it in a container in the fridge. Reheat it gently on the stovetop to warm through before serving.

Can you drink it cold?

Mulled wine is best served warm, it can still be drunk cold if you like, but the flavors of the spices will be a lot less subtle.

This holiday wine drink is best served in ceramic or porcelain mugs, so that you can drink it without your hands becoming too hot. Glass mugs will also work well.

Red mulled wine in a white mug.

Recipe Notes and Tips

  • Use a bold and fruity wine to make this recipe. A Merlot, Cabernet Sauvignon or Shiraz are all great choices. The wine doesn't have to be expensive, but use one you would normally drink.
  • Don't be tempted to add more spices, or the finished drink can be quite overpowering.
  • The maple syrup can be substituted for honey or brown sugar.
  • Make sure that you don't bring the wine to a boil. Alcohol evaporates at 172 degrees Fahrenheit (78°C) which could result in less potent wine and a bitter drink.

More Drinks Recipes

Mulled wine served in a mug with a cinnamon stick and orange slice.
Print Recipe
5 from 1 vote

Holiday Mulled Wine

This easy mulled wine recipe is a classic holiday drink. Red wine is heated with orange, spices and maple syrup, and with a touch of brandy, for cosy and warming drink that's for adults only!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Drinks
Cuisine: American
Keyword: homemade mulled wine, how to make mulled wine, slow cooker mulled wine, stovetop mulled wine
Servings: 4 servings
Calories: 226kcal
Author: Tanya Harris

Ingredients

  • 1 750 milliliter bottle of wine Merlot or Cabernet Sauvignon
  • 1 medium orange rinsed and dried
  • ½ Tablespoon whole cloves
  • 2 cinnamon sticks
  • 2 whole star anise
  • 2 Tablespoon maple syrup
  • 2 Tablespoons brandy

Instructions

Stovetop:

  • Use a peeler and strip a few slices of the orange peel from the orange. Cut the orange in half and juice the orange.
  • Add wine, juice from the orange, orange peel, cloves, cinnamon sticks, star anise, and maple syrup to a 4-quart saucepan and place over medium heat. When the mixture begins to lightly bubble, reduce the heat to low and cover with a tight fitting lid.
  • Allow to simmer over low with the lid on for about 30 minutes. Remove from heat and pour the liquid into a fine mesh strainer that has been placed over a bowl. Discard the whole spices and orange peel. Serve the wine in mugs. Enjoy!

Slow cooker:

  • Use a peeler and strip a few slices of the orange peel. Cut the orange in half and juice the orange.
  • Add wine, juice from the orange,orange peel, cloves, cinnamon sticks, star anise, and maple ingredients in a 4-quart slow cooker. Cook on low heat for 1-2 hours. When ready to serve, pour the liquid into a fine mesh strainer that has been placed over a bowl. Discard the whole spices and orange peel. Serve the wine in mugs. Enjoy!

Notes

  • Use a bold and fruity wine to make this recipe. A Merlot, Cabernet Sauvignon or Shiraz are all great choices. The wine doesn't have to be expensive, but use one you would normally drink.
  • Don't be tempted to add more spices, or the finished drink can be quite overpowering.
  • The maple syrup can be substituted for honey or brown sugar.
  • Make sure that you don't bring the wine to a boil. Alcohol evaporates at 172 degrees Fahrenheit (78°C) which could result in less potent wine and a bitter drink.

Nutrition

Calories: 226kcal | Carbohydrates: 17g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 10mg | Potassium: 339mg | Fiber: 2g | Sugar: 10g | Vitamin A: 85IU | Vitamin C: 18mg | Calcium: 62mg | Iron: 1mg