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Salmon Wellington

My salmon wellington is buttery, flaky puff pastry wrapped around tender salmon, herby cream cheese, and fresh spinach.

close up photo of salmon wellington cut on table

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!

This is one of my favorite ways to cook salmon! It's such a classic dish, and it's so much easier to make than you think!

It's ready to serve in less than 45 minutes and pairs perfectly with recipes like air-fried carrots and green beans.

Be sure to try my Easy Oven-Baked Salmon recipe too.

5 Star Review

⭐⭐⭐⭐⭐

Kelly says, "Delicious and comes together easily. Looks impressive when done. I will definitely be making this again"

How To Make A Salmon Wellington

Combine spinach, cream cheese, Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl.

Mix until fully combined.

spinach mixture in bowl

Season the salmon with a little salt and pepper.

Lay the puff pastry on a flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture

spinach mixture on puff pastry

Lay the salmon on top. Add the remaining spinach mixture on top of the salmon. Fold the sides of the puff pastry over to enclose the spinach and salmon.

Flip the pastry over and place it on a sheet pan lined with parchment paper.

puff pastry on sheetpan
puff pastry on sheetpan ends tucked in

Score the pastry with a paring knife. Brush the beaten egg over the pastry.

egg on scored puff pastry

Bake in a preheated oven until the top is nice and golden. Remove and enjoy.

cooked salmon wellington

Can you make this ahead of time?

This salmon recipe is best served straight out of the oven so that the salmon is perfectly fresh and the pastry is flaky. If you have leftovers, store them in an airtight container for up to 3 days.

You can reheat it in the oven at 400F for 5 to 8 minutes until warmed through to serve.

Can you freeze salmon en croute?

If you are planning to make this as part of a bigger feast or are looking for a freezer meal, this is a great option. You can freeze the uncooked wellington and then cook it straight from frozen.

Freeze it on a baking sheet. Once solid, wrap it in plastic wrap and foil, and it will keep for up to 3 months. Cook the frozen wellington in a preheated oven at 400F for about 45 minutes.

cut salmon wellington pn plate

Tanya's Top Tips

  • Thaw the puff pastry sheet according to the package instructions.
  • You can cut the spinach and cheese mixture in half if you prefer, and place the mixture on one side of the salmon.  
close up of salmon wellington

More Easy Fish Recipes

close up photo of cut salmon wellington
Print Recipe
4.80 from 24 votes

Salmon Wellington Recipe

This salmon wellington recipe (salmon en croute) is simple enough for a family meal, but fancy enough to impress company! Easy to prep, this impressive main course is wonderfully fresh and delicious.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Keyword: easy salmon in pastry, salmon wellington, simple salmon wellington recipe
Servings: 6 servings
Calories: 525kcal
Author: Tanya Harris

Ingredients

  • 12 oz frozen spinach drained and squeezed dry
  • 8 oz cream cheese softened and cut into cubes
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon salt* or to taste
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • ½ cup shredded parmesan cheese
  • 1 lb skinless salmon
  • 1 puff pastry sheet thawed
  • 1 medium egg lightly beaten
  • Salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Combine spinach, cream cheese,Worcestershire sauce, salt, onion powder, garlic powder, black pepper, and parmesan cheese in a bowl. Mix until fully combined.
  • Season salmon with a little bit of salt and pepper. Lay puff pastry on flat surface and roll until smooth. In the center of the pastry, add half of the spinach mixture, then lay salmon on top, then add remaining spinach mixture on top.
  • Fold over sides of puff pastry to enclose spinach and salmon inside the pastry. Flip the pastry over and place on sheet pan lined with parchment paper. Score the pastry with a pairing knife and brush egg over the pastry.
  • Bake in preheated oven for 30-35 minutes or until the top is nice and golden. Remove and enjoy.

Video

Notes

Thaw the puff pastry sheet according to the instructions on the package.
You can cut the spinach and cheese mixture in half if you prefer and place the mixture on one side of the salmon.

Nutrition

Calories: 525kcal | Carbohydrates: 23g | Protein: 26g | Fat: 37g | Saturated Fat: 14g | Cholesterol: 118mg | Sodium: 859mg | Potassium: 807mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5966IU | Vitamin C: 16mg | Calcium: 206mg | Iron: 4mg

This post was originally published June 12th, 2020. It has been updated with new photos.

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Liver and Onions (with Pan Gravy)

This liver and onions recipe is rich, savory, and smothered in a simple pan sauce that takes it far beyond the basic.

Liver and onions in skillet with salt and pepper on side

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!

Tanya holding liver and onions

I grew up eating liver and onions at my grandmother's table. She made it regularly, partly because she loved it and partly because she knew it was packed with nutrition.

As a kid, I wasn't exactly rushing to the table for it. But now I make it for my own family from time to time, and I've added my own touch: a simple pan sauce made with beef broth and apple cider vinegar.

If you love hearty, old-fashioned comfort food, you might also enjoy my Smothered Chicken or my Classic Pot Roast for more of that same cozy, satisfying energy.

Liver and Onions At A Glance

  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 45-50 minutes
  • Serves: 4
  • Best For: Weeknight dinners, comfort food cravings

A Quick Look at The Ingredients

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

  • Liver (beef or calf, 1 lb) - Either works here, but they cook differently. Calf liver is more delicate with a milder flavor, while beef liver is bolder and more intense. If using calf liver, keep a close eye on the simmer time.
  • Yellow onion - Sliced thin so it softens and sweetens quickly in the butter. One large onion is just right for 1 pound of liver.
  • All-purpose flour - Used to dredge the liver before frying. It creates a light crust and helps thicken the pan sauce.
  • Salt and black pepper - Mixed directly into the flour for even seasoning on every piece. Feel free to add more if you want, like seasoned salt, garlic powder, etc.
  • Beef broth - The base of the pan sauce. You could also use chicken broth if that's what you have on hand.
  • Apple cider vinegar - Just a tablespoon, but it brightens the whole dish and cuts through the richness of the liver.
  • Unsalted butter - Used to cook the onions low and slow. It adds flavor and keeps the onions from burning.
  • Olive oil - Used to fry the liver at a higher heat. The combination of butter (for the onions) and oil (for the liver) gives you the best results from both. You could use any neutral high-heat oil here, like canola or avocado.
Ingredients for liver and onions

How to Make Liver and Onions

Below is a printable recipe card with the instructions. Here you will find the step-by-step photos of each step.

Step 1: Rinse the liver under cold water and pat it completely dry with paper towels. If the pieces are very large, cut them into more manageable sizes. Slice your onion into thin rings or half-moons, set aside.

In a shallow dish, stir together the flour, salt, and black pepper. Dredge each piece of liver in the seasoned flour, coating both sides and shaking off any excess.

onion being sliced in kitchen
Liver being coated in seasoned flour

Step 2: In a large skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Transfer the onions to a plate and set aside, leaving as much of the butter and browned bits in the pan as possible.

Onions cooking in skillet

Step 3: Add the olive oil to the same skillet and raise the heat to medium-high. Once the oil is hot and shimmering, add the floured liver in a single layer. Work in batches if needed to avoid crowding the pan. Fry until browned on the outside and still slightly pink in the center, about 2-3 minutes per side depending on thickness. Remove the liver and set it aside on a plate.

Liver frying in skillet

Step 4: Reduce the heat to medium. Pour in the beef broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.

Step 5: Return the cooked onions and liver to the skillet. Stir gently to coat everything in the sauce. Reduce the heat to medium-low, cover, and cook for 15-20 minutes. If you are using calf liver, start checking for doneness around the 10-12 minute mark. The liver should be tender but still holding together. Add apple cider vinegar and stir it into the broth. Turn off the heat.

Liver and onions cooking in skillet

Step 6: Serve hot with plenty of that pan sauce spooned over the top.

Liver and onions on plate

Serving Suggestions

Liver and onions are a natural match for starchy, comforting sides that soak up the sauce. My Creamy Garlic Mashed Potatoes are a top choice, or keep it simple with Microwave Mashed Potatoes on a weeknight.

White rice works just as well if that's what you have. For greens on the side, try my Southern Collard Greens or Southern Green Beans.

Make Ahead and Storage

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The liver will continue to absorb the sauce as it sits, which actually deepens the flavor.

Reheating: Reheat gently over medium-low heat on the stovetop, adding a splash of beef broth if the sauce has thickened too much. Avoid high heat, which can make the liver tough.

Freezing: Liver and onions can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Liver and onions in skillet

Tanya's Top Tips

  • Pat the liver very dry before dredging. Moisture is the enemy of a good sear. If the liver is wet, it will steam instead of browning.
  • Some people choose to soak the liver in milk before cooking to mellow out the flavor. I skip this step because I actually like the taste of liver. If you are more sensitive to that strong, mineral flavor, a 30-minute soak in milk can take the edge off. Or use calf liver for a more mellow flavor.
  • Watch the simmer time closely, especially with calf liver. It is more delicate than beef liver and will fall apart if you cook it too long. Start checking at 10-12 minutes.

Frequently Asked Questions

What is the difference between beef liver and calf liver?

Beef liver has a stronger, more pronounced flavor and is firmer in texture. Calf liver is milder and more tender, which makes it more forgiving for people who are newer to cooking liver. Both work in this recipe, but calf liver needs a shorter simmer time.

How do I know when the liver is done?

After the initial sear, the liver should be browned on the outside and still slightly pink in the center before returning to the sauce. After simmering, it should be cooked through, tender, and holding its shape. If it is falling apart, it has cooked too long.

Related Recipes

I hope you love this liver and onions recipe as much as we do. If you are looking for more hearty, satisfying dinners, try these out:

Liver and onions in skillet with salt and pepper on side
Print Recipe
5 from 1 vote

Liver and Onions Recipe

This liver and onions recipe is smothered in a savory pan sauce made with beef broth and apple cider vinegar. Tender, pan-fried liver with caramelized onions, all finished in one skillet.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: entree
Cuisine: American
Keyword: how to make liver and onions, liver and onions
Servings: 4 servings
Calories: 311kcal
Author: Tanya Harris

Ingredients

  • 1 lb liver beef or calf
  • 1 large yellow onion sliced
  • ¼ cup all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ¼ cup beef broth
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil

Instructions

  • Rinse the liver under cold water and pat dry with paper towels. If slices are large, cut into more manageable pieces. In a shallow dish, combine the flour, salt, and black pepper. Dredge the liver in the seasoned flour, coating both sides and shaking off any excess. Slice the onion into thin rings or half-moons.
  • In a large skillet over medium heat, melt the butter. Add the sliced onion and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Transfer onions to a plate, leaving the butter and browned bits in the pan.
  • Add the olive oil to the same skillet and increase the heat to medium-high. When the oil is hot and shimmering, add the floured liver in a single layer (work in batches if needed). Fry until browned on the outside and still slightly pink in the center, about 2-3 minutes per side. Remove the liver and set aside.
  • Reduce heat to medium. Pour in the beef broth. Use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
  • Return the onions and liver to the skillet. Stir gently to coat everything in the sauce. Reduce heat to medium-low, cover, and cook for 15-20 minutes. If using calf liver, begin checking for doneness at 10-12 minutes. The liver should be tender and holding together, not falling apart.
  • Stir in the apple cider vinegar. Serve hot with the pan sauce spooned over the top. Great with mashed potatoes, rice, or your favorite side.

Notes

  • Calf liver is more delicate than beef liver and will fall apart with too much simmer time. Start checking at 10-12 minutes and pull it when it is tender but still holding its shape.
  • Pat the liver very dry before dredging for the best sear.
  • store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 311kcal | Carbohydrates: 13g | Protein: 25g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 327mg | Sodium: 941mg | Potassium: 452mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19339IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 6mg

by 480 Comments

Air Fryer Fried Chicken

This Air Fryer Fried Chicken is golden brown, juicy, and full of flavor, thanks to a simple buttermilk and hot sauce marinade.

Air fryer fried chicken on a white platter

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!

5 Star Review

⭐⭐⭐⭐⭐

Linda says, "I’ve made this several times and it always turns out yummy."

pic of Tanya

Southern fried chicken is a classic comfort food, but for a long time, I wasn’t that excited about it. In fact, the only fried chicken I usually ate was air-fried chicken wings tossed in an Asian-inspired sauce.

That changed when I made fried chicken in my air fryer. Marinating the pieces in buttermilk and hot sauce gave me fried chicken that was beautifully golden on the outside and juicy on the inside, with way more flavor than I expected.

Whether you’re new to frying chicken or just looking for an easier way to make it at home, this air fryer version is a simple, flavorful place to start.

With love, Tanya

AIR FRYER FRIED CHICKEN AT A GLANCE

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Marinade Time: 1–24 hours
  • Total Time: 35 minutes (plus marinating)
  • Serves: 4 people
  • Best For: Comfort food cravings, Sunday dinners, family meals, game day, and when you want classic fried chicken with less oil

A Quick Look at the Ingredients Needed

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

  • Whole chicken cut into separate pieces (breast, thigh, wing, and leg)
  • For the Marinade: Hot sauce (I use Texas Pete) and Buttermilk. Choose a mild hot sauce and avoid very spicy ones like sriracha.
  • Seasoned flour: All-purpose flour, seasoned salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper.
  • Canola or vegetable oil: for spraying the chicken.
Ingredients for air fryer fried chicken on a wood table

How to Make Air Fryer Fried Chicken

Step 1: Marinate your chicken. I use a mixture of half buttermilk and half hot sauce. I learned the hot sauce trick from my mother-in-law. The buttermilk helps keep the chicken juicy on the inside, and the hot sauce adds flavor. Don't worry about it being spicy; it won't be if you use a milder hot sauce. You can marinate in the refrigerator for 1 to 24 hours. 

Step 2: Combine flour, Italian seasoning, seasoning salt, garlic powder, onion powder, and cayenne pepper. I use a whisk to ensure that my flour is fully seasoned.

Step 3: Grab a pair of tongs and remove one piece of chicken from the buttermilk mixture, allowing it to drain off a bit, and place it in the flour mixture. Use the tongs to make sure the chicken pieces are fully coated.

Raw chicken soaking in hot sauce and buttermilk.
Marinated chicken in flour mixture.

Step 4: Lightly spray your air fryer basket with oil, or add a parchment liner with holes if your basket tends to stick. Place the floured chicken pieces on top, in a single layer, with space between each piece so the air can circulate. If using parchment, be sure the chicken is on the liner before you start the air fryer—loose parchment can fly up into the heating coil and be a fire hazard, and could start a fire if it hits the heating element.

Step 5: Close the air fryer drawer, set the temperature to 390 degrees Fahrenheit, and set the timer to 25 minutes.

Step 6: After about 13 minutes, open the Air Fryer. Your chicken should look like the photo below on the left (still showing some dry flour spots). Grab your Air Fryer oil spray bottle and spray those flour spots. Then grab some tongs and flip your chicken. Spray this side of the chicken as well, covering all flour spots. Close your Air Fryer and let it resume cooking.

raw floured chicken in air fryer basket
chicken cooking in air fryer basket

Step 7: Once your cooking cycle is done, use a quick-read thermometer to ensure your chicken is fully cooked to 165 degrees Fahrenheit. Remove and enjoy 🙂

air fryer fried chicken in air fryer basket

There you have it! Delicious Southern Style Buttermilk Soaked Air Fryer Fried Chicken.

Other Chicken Recipes in the Air Fryer You May Enjoy

If you like chicken in the air fryer, try these out:

Make it a Meal

Fried chicken deserves good sides. Here are some of my favorites to make this a full meal.

crispy chicken on white plate

Tanya's Top Tips

  • I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken pieces in a single layer and not touching. That way, the air can circulate around the chicken, crisping it and giving it a nice, golden crust.   
  • Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour. Use an oil with a high-smoke point for your chicken.
  • If using parchment liners, make sure you place the chicken on them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
  • Timing will vary depending on the Air Fryer brand. Use a meat thermometer to ensure your chicken has reached at least 165°F. My chicken usually reaches 180 degrees or higher and remains juicy and deliciously crisp.  

How to store leftover fried chicken

To refrigerate: Keep any leftover fried chicken in an airtight container in the fridge for 3-4 days. To heat up, warm the chicken in a preheated oven at 400F until warmed through.

For freezing: Once cooked and cooled, place any pieces of leftover chicken into an airtight container and store in the freezer for up to 3 months. 

FAQs:

What if my breading doesn't stick?

You can place your chicken pieces in the fridge for 10-15 minutes after breading, and before air frying. This will help if you have trouble with the breading staying on.

Can I use boneless, skinless chicken breasts or thighs?

You can, but the results will be a little different. The skin helps the coating stick and get extra crispy, and bone-in pieces stay juicier. If you use boneless, skinless chicken, reduce the cook time and keep a close eye on the internal temperature so it doesn’t dry out.

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

Air fryer fried chicken on a white platter
Print Recipe
4.78 from 177 votes

Air Fryer Fried Chicken Recipe

This Air Fryer fried chicken is a healthier and easier version of traditional fried chicken. Soaked in buttermilk and hot sauce, covered in seasoned flour, and air fried to perfection.
Prep Time10 minutes
Cook Time25 minutes
Marinade1 hour
Total Time35 minutes
Course: Main Course
Cuisine: American
Keyword: air fryer chicken breast, air fryer fried chicken
Servings: 4 people
Calories: 318kcal
Author: Tanya Harris

Ingredients

Marinade

  • ½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
  • ½ cup hot sauce
  • ½ cup buttermilk

Seasoning

  • ¾ cup All-Purpose Flour
  • 2 teaspoon seasoning salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper
  • Oil for spraying Canola or Vegetable

Instructions

  • Place chicken pieces in buttermilk and hot sauce. Place in refrigerator and allow to marinate anytime from 1-24 hours.
  • Whisk together all-purpose flour, seasoning salt, garlic powder, onion powder, italian seasoning, and cayenne pepper in a bowl. Set aside.
  • Place a parchment liner in the Air Fryer basket.
  • Remove a piece of chicken from the buttermilk mixture and place in the flour mixture, coating all sides of the chicken and shaking off any excess flour. Place the chicken pieces in the basket in a single layer.
  • Close the Air Fryer basket and set temperature to 390 degrees Fahrenheit and timer to 25 minutes. Start the Air Fryer.
  • After 13 minutes, open the air fryer and spray any flour spots on the chicken. Flip the chicken and spray the other side with oil, ensuring all the flour spots are covered. Close the Air fryer and cook for 12 more minutes.
  • Once the timer is up, open the Air Fryer and check chicken pieces with a quick read thermometer. Chicken is done when it reaches an internal temperature of 165 degrees at the thickest part of the chicken.

Video

Notes

  • I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken pieces in a single layer and not touching. That way, the air can circulate around the chicken to crisp it and give it a nice, golden crust.  
  • Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour.
  • Some breading will fall off, whether you use the liners or not. However, much less breading falls off when using the parchment liners.
  • If using parchment liners, make sure you place the chicken on them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
  • Timing will vary depending on the Air Fryer brand. Use a meat thermometer to ensure your chicken has reached at least 165 degrees Fahrenheit. My chicken usually reaches 180 degrees or higher and remains juicy and deliciously crisp.  
  • Use any part of the chicken you like that has skin on. The breading may not stick to skinless chicken, and it may not be as crispy. 
  • I use Texas Pete hot sauce in this recipe. If you are sensitive to heat or use a spicier brand, reduce the amount of hot sauce.  
Suggested Tools for Air Fryer Fried Chicken

Nutrition

Calories: 318kcal | Carbohydrates: 21g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 74mg | Sodium: 2055mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 325IU | Vitamin C: 23.9mg | Calcium: 56mg | Iron: 2.3mg

This post was originally published on March 5, 2019. It has been updated with additional helpful tips.

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Homemade Vegetable Broth

This homemade vegetable broth is rich, deeply flavorful, and made entirely from simple vegetables and aromatics you likely already have on hand. Once you start making your own, you’ll want to keep a batch in the freezer at all times.

vegetable broth in glass jar

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!

Tanya holding vegetable broth

I find that so many dishes have a base of broth or stock. There's this Slow Cooker Chicken Broth that I love to stash in the freezer, but one broth I keep coming back to is vegetable broth. It’s made with ingredients you likely already have rolling around in your fridge, like onions, carrots, and celery, and the flavor it produces is really good.

This is something I like to make ahead and keep on hand. I use it in rice dishes, soups, stews, and anywhere that needs a little extra boost of flavor. It’s a simple swap that makes a big difference. If you’ve never made your own broth before, I promise this recipe will make you a convert.

Love, Tanya

Vegetable Broth at a Glance

  • Prep Time: 15 minutes
  • Cook Time: 1 to 1½ hours
  • Total Time: About 1 hour 45 minutes
  • Makes: About 8 cups of broth
  • Best For: Meal prep, soups, rice dishes, stews, anywhere that calls for broth

A Quick Look at the Ingredients

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

  • Carrots, Celery, and Onion form the classic flavor base for this broth. No need to peel the carrots, just scrub and chop. Leave the skin on the onion for a beautiful golden color. Use the whole celery stalk, including the leafy tops.
  • Garlic is smashed with the flat side of a knife. No need to peel it.
  • Baby Portabella Mushrooms add a savory, umami-rich flavor to the broth, making it taste more complex. Cut them in half before adding.
  • Fresh Ginger is sliced into coins and added. I love ginger and add it to my broth whenever I get a chance. If you don’t have it on hand, you can skip it, but I love what it brings.
  • Black Peppercorns, Bay Leaves, Fresh Parsley, and Fresh Thyme are your aromatics. Together, they build that classic, herbaceous broth flavor. Dried parsley and thyme work fine as substitutes.
  • Cold Water helps draw out the flavor from the vegetables slowly as it comes up to heat.
  • Salt to taste at the end. I usually add about 1 teaspoon of fine sea salt, but taste and adjust to your preference.
ingredients for vegetable broth on table

How to Make Homemade Vegetable Broth

Step 1: Prep your vegetables by rinsing them and cutting them into smaller pieces. I aim to cut the carrots, onions, and celery into ½ inch cubes. The smaller the pieces are, the quicker they will release flavor.

Step 2: Combine everything in the pot by adding all of the vegetables, herbs, peppercorns, and bay leaves to a large pot (at least 4 quarts). Pour in the cold water. It should just cover the vegetables.

fresh vegetables in pot covered with water

Step 3: Bring to a boil over high heat, then immediately lower the heat to medium-low to simmer. You want a gentle simmer, just a few bubbles breaking the surface, not a rapid boil. Leave the pot uncovered and simmer for 1 to 1½ hours.

cooked vegetable broth in pot

Step 4: Check your broth for doneness by tasting. I like to taste one of the cooked vegetables in the broth. If it tastes bland, the flavor has transferred into the liquid, and you’re ready to strain. Place a fine-mesh strainer over a large bowl. Carefully pour the broth through, then gently press the vegetables with the back of a spoon to squeeze out any extra liquid. Discard or compost the solids.

strained vegetable broth being lifted with spoon out of pot

Step 5: Season and Store by letting the broth cool to room temperature for about 10 minutes, then transferring it to airtight containers. Salt to taste. I usually add about 1 teaspoon of fine sea salt.

vegetable broth bottles on table

What Are the Best Vegetables for Broth?

One of the best things about making vegetable broth at home is its flexibility. The foundation is always carrots, celery, and onion, but you can add leeks for a milder sweetness, mushrooms for depth, or a spoonful of tomato paste for a little richness and color. Fresh herb stems and garlic round everything out. If you cook regularly, you probably already have most of this on hand.

Vegetables to Avoid

Some vegetables can make your broth bitter or produce off-flavors. It’s best to skip:

  • Brassicas like broccoli, cauliflower, Brussels sprouts, and cabbage. They turn bitter and can give the broth a sulfurous smell.
  • Beets. They will turn your broth bright red or purple and can overpower everything else.
  • Starchy vegetables like potatoes. They make the broth cloudy and starchy rather than clear and clean.

Vegetable scraps are a great way to build flavor over time. Save carrot peels, onion skins, celery tops, and parsley stems in a zip-lock bag in the freezer, and when you’ve got enough, make a batch of broth.

How to Use Vegetable Broth

This broth is so versatile. Here are some of my favorite ways to use it:

Make Ahead and Storage

  • Storage: Once cooled, transfer the broth to airtight containers and refrigerate for up to 5 days.
  • Freezing: Pour into freezer bags, mason jars (leave headspace), or ice cube trays for easy portioned use. Freeze for up to 3 months. The ice cube method is great when you just need a small amount to deglaze a pan or add to rice.
  • Reheating: Thaw overnight in the refrigerator or warm directly from frozen in a small saucepan over low heat.

Tanya’s Top Tips

  • Salt at the end, not the beginning. The broth reduces as it simmers, so salting at the end gives you better control over the final seasoning.
  • Taste a vegetable to know when it’s done. When the carrot or celery tastes like nothing, the flavor is in the liquid. That’s your green light to strain.
  • Freeze in portions. I love using a silicone ice cube tray to freeze broth in small amounts so I always have a little bit on hand without defrosting a whole batch.

Related Recipes

I hope you love this homemade vegetable broth as much as we do. If you’re looking for more broth or stock recipes, try these out:

  • Slow Cooker Chicken Broth is my go-to chicken broth recipe, and I make it and freeze it for whenever I need it.
  • Shrimp stock is another flavorful option that works well in soups, stews, and seafood-based dishes.
vegetable broth in glass jar
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Homemade Vegetable Broth

This homemade vegetable broth is rich, flavorful, and made with simple vegetables you likely already have on hand. Make it ahead and use it in soups, rice dishes, stews, and more.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Pantry Staples
Cuisine: American
Keyword: vegetable broth
Servings: 8
Calories: 30kcal
Author: Tanya Harris

Ingredients

  • 4 carrots scrubbed and cut into rough ½-inch chunks
  • 4 celery stalks chopped into ½-inch pieces
  • 1 large onion quartered (skin on), about 2½ cups
  • 4 garlic cloves smashed
  • 8 oz baby bella mushrooms halved
  • 2- inch piece fresh ginger sliced into ¼-inch coins
  • 1 teaspoon black peppercorns
  • 2 bay leaves
  • Small handful fresh parsley about ¼ cup (or 1 tablespoon dried)
  • 3 to 4 sprigs fresh thyme or 1 teaspoon dried
  • 12 cups cold water
  • 1 teaspoon fine sea salt or to taste

Instructions

  • Add all of the vegetables, herbs, peppercorns, and bay leaves to a large pot (at least 4 quarts). Pour in the cold water. It should just cover the vegetables.
  • Bring to a boil. Place the pot over high heat and bring to a boil. Reduce the heat to medium-low and simmer uncovered for 1 to 1½ hours. You want a gentle simmer, not a rapid boil.
  • Set a fine-mesh strainer over a large bowl. Pour the broth through, pressing gently on the vegetables to squeeze out the last of the liquid. Discard the solids.
  • Salt to taste (about 1 teaspoon fine sea salt). Let cool to room temperature before transferring to airtight containers.

Video

Notes

  • Makes about 8 cups of broth, depending on evaporation during simmering.
  • To check for doneness, taste one of the cooked vegetables. If it tastes bland, the flavor has transferred to the water, and you’re ready to strain.

Nutrition

Calories: 30kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 334mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5127IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 0.4mg

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Homemade Ketchup Recipe

This homemade ketchup recipe is made with simple pantry staples and comes together in around 10 minutes. It's slightly sweet, full of real tomato flavor, and a perfect condiment to have on hand at home.

ketchup next to fries

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!

Tanya holding ketchup

Ketchup is not something I usually make from scratch. Condiments are one of those things I just buy unless they're something specialty, like my Homemade Remoulade Sauce or Homemade Browning Sauce. But there was that one day I needed ketchup, didn't want to run to the store, and decided to figure it out myself.

That first batch was okay. Since then, I've tweaked it into this quick, delicious homemade ketchup recipe. I went back and forth on whether to cook it or just mix everything together in a bowl, but the quick stovetop version won every time. I hope you enjoy it, whether you're trying to make more things from scratch or you just find yourself out of ketchup with a random can of tomato paste in the pantry.

Love, Tanya

HOMEMADE KETCHUP AT A GLANCE

  • Prep Time:  5 minutes
  • Cook Time:  5 minutes
  • Total Time:  10 minutes
  • Makes:  About 1 cup
  • Best For:  Everyday condiment, meal prep, dipping sauce

A Quick Look at The Ingredients

  • Tomato paste — A 6-oz can is the base of this recipe. Using tomato paste instead of fresh tomatoes keeps this recipe quick and gives you that deep, concentrated tomato flavor you expect from ketchup.
  • Liquids - Water and apple cider vinegar - both of these thin the ketchup out, while the vinegar gives the ketchup its tangy taste. If you find your ketchup too thick, add a little more water to thin it out.
  • Granulated sugar — Balances out the acidity from the vinegar and tomato.
  • Salt — Brings everything together.
  •  Seasonings - onion powder, garlic powder, and ground allspice.
ingredients for ketchup on table

How to Make Homemade Ketchup

This recipe comes together entirely on the stovetop in one small saucepan. No blender, no special equipment — just a whisk and about 10 minutes.

Step 1: Add all ingredients to a small saucepan. Whisk everything together until smooth and fully combined. Make sure there are no lumps of tomato paste.

hand whisking ketchup ingredients in pot

Step 2: Bring the mixture to a gentle simmer over medium heat, stirring frequently to prevent sticking. You'll start to see small bubbles forming.

Step 3: Reduce the heat to medium-low and continue simmering for about 5 minutes, stirring occasionally. The ketchup is ready when the flavors have melded together, and it has thickened slightly. It will continue to thicken as it cools.

bubbling ketchup in pot

Step 4: Remove from heat and let the ketchup cool to room temperature. Taste and adjust. Transfer to a jar or a squeeze bottle, then refrigerate.

ketchup in bottle being picked up with spoon

Variations

  • Spicy ketchup: Add a pinch of cayenne pepper or a few dashes of hot sauce to the pot. Start small and taste as you go.
  • Smoky ketchup: Stir in ¼ teaspoon of smoked paprika along with the other spices.
  • Less sweet: Reduce the sugar by 1 tablespoon if you prefer a more savory ketchup.
  • Sugar-free option: Swap the granulated sugar for a sugar substitute like monk fruit sweetener, using the same amount.

Does Homemade Ketchup Taste Like Store-Bought?

It's close, but not identical. Store-bought ketchup has a distinct flavor due to its precise formula and added ingredients. This homemade version is simpler, with a clearer tomato flavor, a slight vinegar edge from apple cider vinegar, and warmth from allspice. My daughter preferred it, which says a lot.

The texture will also be slightly different. I find it a little thicker than store-bought ketchups, perfect for dipping fries or topping a burger. If it's too thick for your liking, add a little bit of water to thin it out.

ketchup in bottle with label that says ketchup

Make Ahead and Storage

  • Storage: Transfer cooled ketchup to an airtight jar or squeeze bottle and refrigerate for up to 2 weeks. Give it a stir or shake before using.
  • Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and stir well before serving.
  • Make ahead: This recipe doubles easily, so make a larger batch and keep it in the fridge.

Tanya's Top Tips

  • You will notice I added allspice to my recipe. I love the addition of allspice, but if you don't have it, feel free to sub with another warm spice like cinnamon or nutmeg for a slightly different flavor profile.
  • Whisk until fully smooth before heating. Lumps of tomato paste that don't get incorporated early may stick to the bottom of the pan as the mixture heats up.
  • It thickens as it cools. If your ketchup looks a little thin right off the stove, don't panic. Let it cool fully before deciding if it needs more time on the heat.

Related Recipes

I hope you love this homemade ketchup recipe as much as we do. If you're looking for more homemade sauces and condiments, try these out:

ketchup next to fries
Print Recipe
5 from 1 vote

Homemade Ketchup Recipe

This homemade ketchup is made with simple pantry ingredients and comes together in around 10 minutes.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Condiment
Cuisine: American
Keyword: homemade ketchup
Servings: 16 servings
Calories: 19kcal
Author: Tanya Harris

Ingredients

  • 1 6 oz can tomato paste
  • ½ cup water
  • ¼ cup apple cider vinegar
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground allspice

Instructions

  • Add all ingredients to a small saucepan and whisk until smooth and well combined.
  • Bring to a gentle simmer over medium heat, stirring frequently.
  • Reduce heat to medium-low and simmer for about 5 minutes, stirring occasionally, until flavors have melded and the mixture has thickened slightly.
  • Remove from heat and let cool to room temperature.

Notes

  • The ketchup will continue to thicken as it cools. If it seems thin right off the heat, let it cool completely before assessing the texture.
  • White vinegar can be substituted for apple cider vinegar. The flavor will be slightly sharper.
  • Store in an airtight jar in the refrigerator for up to 2 weeks.

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 303mg | Potassium: 113mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 162IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.3mg

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Hummingbird Cake Recipe

This hummingbird cake is moist, loaded with banana, crushed pineapple, and toasted pecans, and finished with a silky cream cheese frosting. It's one of my favorite layer cakes to make for a crowd.

Slice of Hummingbird Cake 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!

Tanya holding a slice of Hummingbird Cake

Hummingbird cake, a Southern classic, actually originated in Jamaica, known as Doctor Bird Cake after Jamaica's national bird. The recipe was shared by the Jamaican tourism industry in the late 1960s to promote travel. In 1978, Mrs. L.H. Wiggins submitted it to Southern Living, making it a staple.

Similar to carrot cake, it's an oil-based layer cake with warm spices and cream cheese frosting, using bananas and pineapple for moisture.

Growing up in a Jamaican household, I love its Caribbean roots. Toasted pecans add a nutty crunch. If you enjoy carrot cake or banana bread, this cake is for you.

Love, Tanya

HUMMINGBIRD CAKE AT A GLANCE

  • Prep Time: 20 minutes
  • Bake Time: 25-30 minutes
  • Total Time: 50 minutes (plus cooling time)
  • Serves: 16
  • Best For: Holidays, potlucks, special occasions, or anytime you want to impress

A QUICK LOOK AT THE INGREDIENTS

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

  • Dry Ingredients
    • All-purpose flour, baking soda, cinnamon, allspice, and salt — these get whisked together first. Sifting the flour keeps the crumb light and tender.
  • Wet Ingredients
    • White granulated sugar and light brown sugar — using both adds moisture and a subtle molasses depth.
    • Eggs, vegetable oil, and vanilla extract round out the base.
  • The Add-Ins
    • Crushed pineapple — do not drain it. The juice is what keeps this cake moist.
    • Mashed bananas — use ripe bananas for the best flavor. You'll need about 4–5 medium bananas for 2 cups mashed.
    • Chopped pecans — toasted first for deeper flavor and crunch. One cup goes into the batter, the rest goes on top.
  • For the Cream Cheese Frosting
    • Cream cheese and unsalted butter — both at room temperature so the frosting blends smoothly.
    • Powdered sugar, vanilla extract, and milk combine to make a silky frosting.
Ingredients for cake portion of hummingbird cake
Ingredients for cream cheese frosting for Hummingbird Cake

HOW TO MAKE HUMMINGBIRD CAKE

This hummingbird cake bakes in three 9-inch round cake pans, so you get beautiful layers with plenty of frosting between them.

Step 1: Toast the pecans and prep your pans

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper. Spread the chopped pecans on a baking sheet and toast them in the oven for 5–7 minutes until fragrant. Keep a close eye on them, they can go from toasted to burnt quickly. Remove and let them cool.

pecans toasting in oven

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice. Set aside.

Step 3: Mix the wet ingredients

In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.

Flour and dry ingredients mixed in black bowl
Wet ingredients mixed in yellow bowls.

Step 4: Combine and fold

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter will look thick at this point. Fold in the crushed pineapple with its juice, the mashed bananas, and 1 cup of the toasted pecans. This will loosen the batter. Stir until everything is incorporated.

Flour and what ingredients mixed in yellow bowl?
Wet batter for hummingbird cake and yellow bowls

Step 5: Bake the cake layers

Divide the batter evenly among the three prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

I'm in bird cake batter in the baking pan.
Baked hummingbird cakes in the oven.

Step 6: Make the cream cheese frosting

Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar one cup at a time, mixing well after each addition. Stir in the vanilla and the milk, and mix until fully incorporated and fluffy.

Cream cheese frosting on mixer whisks

Step 7: Assemble and frost

Spread a generous layer of frosting between each cake layer, then frost the top and sides of the cake. Sprinkle the remaining toasted pecans on top for decoration. For the best slices, refrigerate for at least 30 minutes before slicing to allow the frosting to set.

Hummingbird cake on platter on kitchen island

SERVING SUGGESTIONS

This hummingbird cake is a showstopper on its own, but it is great as a dessert after a hearty meal. Serve it at Easter, Thanksgiving, or any potluck where you want something that feels both classic and a little unexpected.

If you're making a full spread, it works well after a big comfort food dinner. The sweetness of the cake is a great contrast to savory, spiced dishes.

MAKE AHEAD AND STORAGE

  • Storage: Store the frosted cake covered in the refrigerator for up to 5 days. The cake actually gets better after a day as the flavors meld together.
  • Freezing: You can freeze the cake slices, wrapped tightly in plastic wrap or foil paper, for up to 2 months. Thaw before enjoying.
  • Make-ahead tip: Bake the cake layers a day ahead, wrap tightly, and refrigerate. Make the frosting and assemble the next day.
Hummingbird cake sliced on island

TANYA'S TOP TIPS

  • Use ripe bananas. The riper, the better — they should be heavily speckled or even mostly brown. Ripe bananas are sweeter and mash more smoothly into the batter.
  • Toast the pecans. It only takes a few minutes and makes a real difference in flavor. Raw pecans in the batter will taste flat by comparison.
  • Cool completely before frosting. If the layers are even slightly warm, the cream cheese frosting will slide right off.
Hummingbird cake slices from up top.

RELATED RECIPES

I hope you love this hummingbird cake recipe as much as we do. If you're looking for more cake and dessert recipes, try these out:

Slice of Hummingbird Cake on plate
Print Recipe
5 from 1 vote

Hummingbird Cake Recipe

This hummingbird cake recipe is moist, packed with banana, crushed pineapple, and toasted pecans, and covered in a silky cream cheese frosting. A true Southern classic with Caribbean roots.
Prep Time20 minutes
Cook Time25 minutes
Cooling Time10 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American, Jamaican
Keyword: hummingbird cake, hummingbird cake recipe
Servings: 16 people
Calories: 601kcal
Author: Tanya Harris

Equipment

Ingredients

For the Cake

  • 1 ½ cups chopped pecans divided (174g)
  • 2 cups unbleached all-purpose flour sifted (280g)
  • 1 cup white granulated sugar 210g
  • ¾ cup light brown sugar 140g
  • 1 ½ teaspoon baking soda 8g
  • 1 teaspoon table salt 5g
  • 1 teaspoon ground cinnamon 2g
  • ½ teaspoon allspice 1g
  • 3 large eggs 149g
  • 1 cup vegetable oil 210g
  • 2 teaspoon vanilla extract 7g
  • 8 oz can crushed pineapple do not drain (227g)
  • 2 cups mashed bananas about 4–5 medium ripe bananas (500g)

For the Cream Cheese Frosting

  • 12 oz cream cheese at room temperature (331g)
  • ¾ cup unsalted butter at room temperature (165g)
  • 2 ¼ cups powdered sugar sifted (300g)
  • 1 teaspoon vanilla extract 2g
  • 2 tablespoon milk 26g

Instructions

For the Cake

  • Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
  • Spread the chopped pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant. Remove and let cool.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and allspice.
  • In a large bowl, whisk the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
  • Fold in the crushed pineapple with its juice, mashed bananas, and 1 cup of the toasted pecans.
  • Divide the batter evenly among the three prepared cake pans.
  • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the Frosting

  • Beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar one cup at a time, mixing well after each addition. Stir in the vanilla extract and milk.
  • Spread a generous layer of frosting between each cake layer, then frost the top and sides of the cake. Sprinkle remaining ½ cup toasted pecans on top.

Video

Notes

  • For better slicing, refrigerate for at least 30 minutes before serving to allow the frosting to set. However, your cake will still turn out fine if you skip this step. Who has space to store a whole cake in the fridge anyway?
  • Do not drain the crushed pineapple — the juice is essential for keeping the cake moist.
  • Use very ripe bananas (heavily speckled or mostly brown) for the best flavor and texture.
  • The cake layers must be completely cool before frosting, or the cream cheese frosting will not hold.
  • Store covered in the refrigerator for up to 5 days. The cake slices can be frozen for up to 2 months.

Nutrition

Calories: 601kcal | Carbohydrates: 63g | Protein: 5g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 75mg | Sodium: 187mg | Potassium: 238mg | Fiber: 2g | Sugar: 46g | Vitamin A: 631IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg

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Picadillo (Cuban Style)

This picadillo is one of my favorite ground beef recipes. This Cuban-style version is the kind of meal you can make on a busy night and then look forward to leftovers the rest of the week.

Cuban picadillo and black bowl with gold spoon sticking out and olives on the side

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!

Tanya holding a plate of Picadillo and looking at the camera, smiling.

There's a local restaurant near me that serves the most amazing picadillo. They stuff it into empanadas, and while those are fantastic, I always find myself ordering it over rice with a side of plantains. It's one of those meals I started craving at home, so I had to figure out my own version.

This Cuban-inspired picadillo is a great weeknight dinner because it comes together in one skillet in about 30 minutes. But here's the thing I've learned from making it over and over: the flavors are at their best after the picadillo has rested overnight in the fridge and been reheated.

So if you're into meal prep or like to have something ready to go for the week, this is a perfect recipe to keep in your rotation. It's got that Caribbean flavor I love, and it reheats like a dream.

If you enjoy ground beef recipes, you'll also want to check out my Stuffed Bell Peppers.

Love, Tanya

Picadillo at a Glance

  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Total Time: 40-45 minutes
  • Serves: 6
  • Best For: Weeknight dinners, meal prep, weekly rotation

A Quick Look at the Ingredients

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

  • Olive oil — For sautéing the aromatics and building flavor in the skillet. Feel free to use any high-heat cooking oil you prefer.
  • Aromatics — Yellow onion, green bell pepper, and garlic.
  • Lean ground beef - I prefer 85/15 for this recipe. You get enough fat for flavor, but it's not overly greasy. You can go leaner if you prefer, just know that the dish may be slightly less rich.
  • Spices — ground cumin, cinnamon, nutmeg, and crushed red pepper flakes—this is the spice combination that makes picadillo taste like picadillo.
  • Tomato paste — A small amount goes a long way. It adds a concentrated tomato flavor and helps build a rich sauce.
  • Diced tomatoes — I use a can of diced tomatoes, undrained, which provides the liquid base for the sauce without making things too soupy.
  • Dried cranberries — This is a twist on the traditional raisins that go into picadillo. Once I had dried cranberries in picadillo, I was hooked. The dried cranberries provide a sweet contrast to the salty, acidic olives and capers in the dish. If you aren't a fan of raisins or cranberries in your dish, simply leave them out.
  • Spanish green olives with pimientos and capers — Both of these bring a salty, briny punch that's essential to Cuban-style picadillo. Don't skip them.
  • Bay leaves — These simmer with the meat and add an herbal, slightly floral background note.
  • White vinegar — A splash at the end brightens up the whole dish and cuts through the richness of the beef. Feel free to use apple cider vinegar if that's what you have on hand.
  • Potato — I use a waxy potato like Yukon Gold or red potato, diced small. It cooks right in the skillet with everything else and adds a hearty element to the dish.
  • Beef broth — Just enough to help the potatoes cook through and create a saucy consistency.
Ingredients for a picadillo on white countertop.

How to Make Picadillo

Step 1: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper and sauté for 5 to 7 minutes until they've softened. Add the garlic and cook for another 20 to 30 seconds until fragrant.

Step 2: Add the ground beef to the skillet, breaking it up with a wooden spoon as it cooks. Let it brown for 6 to 8 minutes, breaking it into small crumbles. Once browned, stir in the cumin, cinnamon, nutmeg, crushed red pepper, salt, and black pepper. Cook for about 30 seconds to toast the spices. Then add the tomato paste and stir to coat the meat, cooking for another 30 seconds.

ground beef, yellow onion, and green bell peppers cooking in skillet

Step 3: Add the diced tomatoes (with their juices), diced potato, cranberries, sliced olives, capers, beef broth, and bay leaves. Stir everything together, then reduce the heat to medium-low. Cover and let the picadillo simmer for 20 to 25 minutes until the potatoes are tender. If the sauce looks too thin toward the end, remove the lid for the last 5 minutes to let it thicken up a bit.

Picadillo in skillet before stewing down
Picadillo and skillet after stewing down

Step 4: Remove the bay leaves and stir in the vinegar. Taste and adjust the seasoning as needed. Serve and enjoy.

hand holding a plate with Picadillo, white rice, and plantains on the plate

Variations

You can make this picadillo your own with a few easy swaps.

  • Ground turkey or chicken: Swap the ground beef for ground turkey or chicken for a lighter version. The spices and olives still carry the flavor.
  • Traditional raisins: If you prefer the classic version, use raisins in place of the dried cranberries.
  • No potatoes: Some versions of picadillo skip the potato altogether. If you leave it out, you may want to reduce the beef broth to about a quarter cup.
  • Sweet plantains on the side: This is a popular way to serve picadillo in Cuban cuisine. The sweetness of the plantains pairs so well with the savory, briny meat. Try it with my Air-Fried Sweet Plantains.

Serving Suggestions

Picadillo is incredibly versatile when it comes to serving. My favorite way is to spoon it over a bed of rice, which is how I always order it at my local spot. Here are a few ways to serve it:

  • Over rice is the most traditional and my personal favorite. Try it with my Yellow Rice or Coconut Rice for something a little different.
  • Stuffed into empanadas or hand pies for a grab-and-go option.
  • Scooped into taco shells or tortillas with your favorite toppings.
  • Alongside plantains and a simple salad.
  • As a filling for Stuffed Bell Peppers.
A close photo of Cuban Picadillo with a spoon inside the Picadillo.

Make Ahead and Storage

  • Storage: Store leftover picadillo in an airtight container in the refrigerator for up to 4 days. As I mentioned, this dish actually tastes better the next day after the flavors have had time to develop overnight.
  • Freezing: Picadillo freezes well for up to 3 months. Let it cool completely before transferring to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
  • Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth if it needs a little extra moisture.

Tanya's Top Tips

  • Break the ground beef into small crumbles as it browns. Smaller pieces mean more surface area for the spices and sauce to cling to, which gives you better flavor in every bite.
  • Don't skip the vinegar at the end. That splash of acidity brightens the entire dish and balances out the richness of the beef and the brininess of the olives and capers.
  • Cut the potatoes into small, even cubes so they cook through in the same time as the rest of the dish. If the pieces are too large, they'll still be firm when everything else is done.
Tanya holding a plate of Picadillo and looking at the camera, smiling.

Related Recipes

I hope you love this picadillo recipe as much as we do. If you're looking for more comforting ground beef or Caribbean-inspired recipes, try these out:

If you make this picadillo recipe, please let me know how you like it by leaving a review below. Your feedback is appreciated!

Cuban picadillo and black bowl with gold spoon sticking out and olives on the side
Print Recipe
5 from 2 votes

Picadillo Recipe

This Cuban-inspired picadillo is a flavorful ground beef skillet dish made with warm spices, briny olives, capers, dried cranberries, and tender potatoes. Perfect served over rice for a comforting weeknight dinner.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: entree
Cuisine: Caribbean
Keyword: picadillo, picadillo recipe
Servings: 6 people
Calories: 280kcal
Author: Tanya Harris

Ingredients

  • 2 tablespoons olive oil
  • 1 cup yellow onion diced
  • 1 cup green bell pepper diced
  • 4 to 6 cloves garlic minced
  • 1½ pounds lean ground beef 85/15 preferred
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons tomato paste
  • 14.5 ounce can diced tomatoes, undrained
  • ¼ cup dried cranberries
  • ⅓ cup Spanish green olives with pimientos sliced
  • 2 tablespoons capers
  • 1 large waxy potato such as Yukon Gold or red, about 8 ounces, cut into ¼-inch cubes
  • ½ cup beef broth
  • 2 bay leaves
  • 1 tablespoon white vinegar or apple cider vinegar

Instructions

  • Heat olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper. Sauté for 5 to 7 minutes until softened.
  • Add garlic and cook for an additional 20 to 30 seconds, until fragrant.
  • Add the ground beef, breaking it up with a wooden spoon. Cook for 6 to 8 minutes until browned, breaking it into small crumbles.
  • Stir in the cumin, cinnamon, nutmeg, crushed red pepper, salt, and black pepper. Cook and stir for about 30 seconds to toast the spices.
  • Add the tomato paste and stir to coat the meat. Cook for about 30 seconds.
  • Add the diced tomatoes (with juices), diced potato, cranberries, sliced olives, capers, beef broth, and bay leaves. Stir to combine.
  • Reduce heat to medium-low, cover, and simmer for 20 to 25 minutes, until potatoes are tender. If the sauce seems too thin, uncover for the last 5 minutes to thicken slightly.
  • Remove bay leaves and stir in vinegar. Taste and adjust seasoning as needed. Serve and enjoy.

Video

Notes

  • This picadillo tastes even better the next day after the flavors have had time to meld. Make it ahead for meal prep or weeknight dinners.
  • Substitute dried cranberries with raisins for a more traditional version.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Calories: 280kcal | Carbohydrates: 17g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 777mg | Potassium: 721mg | Fiber: 3g | Sugar: 6g | Vitamin A: 245IU | Vitamin C: 31mg | Calcium: 45mg | Iron: 4mg

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Spinach Artichoke Dip

This spinach artichoke dip recipe is hot, cheesy, and the first thing to go at any party. Three kinds of cheese, just the right amount of spinach and artichoke, and it comes out bubbly and golden every time.

Spinach artichoke dip in skillet with tortilla chips on the side.

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

The key to the best spinach artichoke dip is the ratio. If there's too much, then the whole thing tastes like a block of spinach. I use three cheeses here, mozzarella, Monterey Jack, and Parmesan, and it also makes all the difference.

If you're building out a dip spread, my Beer Cheese Dip for Pretzels or my queso dip.

Love, Tanya

Spinach Artichoke Dip At a Glance

  • Prep Time: 10 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 35–40 minutes
  • Serves: 10
  • Best For: parties, holiday gatherings, appetizer spreads

A Quick Look at the Ingredients

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

  • Cream cheese — The base of the dip. Make sure it's fully softened to room temperature before you start mixing, or you'll end up with lumps.
  • Sour cream — Adds a gentle tang and helps soften the cream cheese so the dip isn't too dense.
  • Mayonnaise — Works alongside the sour cream to keep things creamy and rich. Full-fat mayo gives you the best results.
  • Cheese - All shredded and grated, I use Parmesan, mozzarella, and Monterey Jack cheese.
  • Frozen spinach, thawed and squeezed dry — I prefer frozen over fresh here because it's already cooked down, so you get a consistent amount every time. The key is squeezing out every bit of water — more on that below.
  • Canned artichoke hearts, drained and chopped — Quartered artichoke hearts work great. Drain them well and chop them into smaller pieces so they distribute evenly throughout the dip.
  • Seasonings - Garlic powder, salt, black pepper, red pepper flakes
  • Cooking spray - so the dip doesn't stick to the pan.
ingredients for spinach artichoke dip on table in bowls

How to Make Spinach Artichoke Dip

Step 1: Preheat your oven to 350°F. Spray a cast-iron skillet or an 8x8 baking dish with cooking spray, then set aside.

Step 2: Mix the base. In a large bowl, stir together the cream cheese, sour cream, and mayonnaise until smooth and well combined.

Step 3: Add the cheeses and seasoning. Stir in the Parmesan, three-quarters of the mozzarella, all of the Monterey Jack, garlic powder, salt, pepper, and red pepper flakes. Mix until everything is evenly combined.

cheeses mixed in yellow bowl
cheeses mixed in yellow bowl

Step 4: Fold in the spinach and artichokes. Add the squeezed-dry spinach and chopped artichoke hearts. Fold everything together until evenly distributed.

miced cheeses and spinach and artichoke in bowl on spoon

Step 5: Transfer and top. Spread the dip mixture into your prepared skillet or baking dish. Scatter the remaining quarter cup of mozzarella on top.

Step 6: Bake. Bake for 25–30 minutes, until the dip is bubbling around the edges and the top is golden. Rest for a couple of minutes, then serve warm, straight from the skillet.

spinach dip in cast iron skillet before baking
Spinach artichoke dip in skillet with tortilla chips on the side.

Variations

  • Slow cooker version: Mix everything together and cook on low for 2–3 hours, stirring once halfway through. The top won't get golden and crispy, but it's a great hands-off option for parties.
  • Fresh spinach: You can use fresh spinach instead of frozen. Cook it down in a skillet first, then let it cool and squeeze it as dry as possible before adding to the dip.
  • Add some heat: Stir in a tablespoon of diced jalapeños or a dash of hot sauce to kick things up.
  • Make it lighter: Swap the mayonnaise for Greek yogurt and use reduced-fat cream cheese. The texture will be slightly different but still very good.
  • Add protein: Stir in shredded rotisserie chicken to make this a heartier dip.
Chip picking up spinach artichoke dip

Make Ahead and Storage

Make ahead: You can assemble this dip up to 24 hours in advance and keep it covered in the refrigerator unbaked. When you're ready to serve, bake it straight from the fridge and add 5–10 minutes to the baking time.

Storage: Leftover dip keeps well in an airtight container in the refrigerator for up to 4 days. You could also freeze the dip. Assemble it, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Reheating: Reheat in the oven at 350°F for 10–15 minutes until warmed through and bubbling again. You can also microwave individual portions, though the oven gives you a better texture.

spinach artichoke dip in a cast iron skillet with chips on the side

Tanya's Top Tips

  • Soften the cream cheese completely. Cold cream cheese won't mix smoothly. Leave it on the counter for 30–60 minutes before you start, or microwave it in 10-second intervals until it's soft but not melted.
  • Cast iron holds heat well. Baking in a cast-iron skillet keeps the dip warm longer on the table. If you don't have one, a regular baking dish works just fine.
  • Don't overbake. Pull it out when it's bubbling and the cheese on top is golden. Overbaking dries it out.

FAQs

Can I make it ahead of time?

Yes. Assemble the dip up to 24 hours in advance, cover, and refrigerate. Bake it when you're ready to serve. Add a few extra minutes to the baking time since it's going in cold.

What can I serve with this dip?

Tortilla chips, toasted baguette slices, pita chips, pretzels, crackers, or raw vegetables. Any sturdy dipper works. Avoid anything too thin or flimsy that will break when you scoop.

I hope you love this spinach artichoke dip as much as we do. If you're looking for more dip and appetizer recipes, try these out:

Spinach artichoke dip in skillet with tortilla chips on the side.
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Spinach Artichoke Dip Recipe

This baked spinach artichoke dip is rich, creamy, and loaded with three cheeses.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: hot spinach artichoke dip, spinach artichoke dip
Servings: 10
Calories: 316kcal
Author: Tanya Harris

Ingredients

  • 8 oz cream cheese softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • ¾ cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese divided (¾ cup mixed in, ¼ cup for topping)
  • ½ cup shredded Monterey Jack cheese
  • 8 oz frozen spinach thawed and thoroughly squeezed dry
  • 14 oz can artichoke hearts drained and chopped
  • 1 teaspoon garlic powder
  • ½ teaspoon table salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • cooking spray

Instructions

  • Spray a cast-iron skillet or an 8x8 baking dish with cooking spray, then set aside.
  • In a large bowl, mix cream cheese, sour cream, and mayonnaise together until smooth.
  • Stir in Parmesan, ¾ cup mozzarella, Monterey Jack, garlic powder, salt, pepper, and red pepper flakes.
  • Fold in the spinach and artichokes until well combined.
  • Transfer to the prepared skillet or baking dish. Top with the remaining ¼ cup mozzarella.
  • Bake for 25–30 minutes until bubbly and golden on top. Serve warm.

Notes

  • Squeeze the spinach completely dry using a clean kitchen towel or several layers of paper towels. Excess moisture will make the dip watery.
  • Make sure the cream cheese is fully softened to room temperature before mixing to avoid lumps.
  • Can be assembled up to 24 hours ahead and refrigerated unbaked. Add 5–10 minutes to the baking time if going straight from the fridge.
  • Leftovers can be kept in an airtight container in the refrigerator for up to 4 days. Reheat at 350°F for 10–15 minutes.

Nutrition

Calories: 316kcal | Carbohydrates: 6g | Protein: 9g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 55mg | Sodium: 550mg | Potassium: 157mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3639IU | Vitamin C: 10mg | Calcium: 237mg | Iron: 1mg

by 4 Comments

Easy and Fluffy Coconut Rice Recipe

This coconut rice recipe is fragrant, fluffy, and has the most beautiful coconut flavor. Made with jasmine rice and coconut milk, it's one of the easiest and most delicious rice recipes you can make.

coconut rice in bowl with spoon

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

If you've ever had my Jamaican Rice and Peas, you know I love cooking rice in coconut milk. That recipe is a staple in my house and one of the most popular on the blog. But sometimes you want the same creamy coconut flavor without the kidney beans and all the extra seasonings. I like to call this the cousin of rice and peas.

This rice comes out fluffy, with the grains separated and not gluey or mushy. This rice goes best when serving dishes with bold, saucy flavors, like curry chicken or even my chipotle chicken. It's one of those rice recipes that makes the entire plate feel more complete but special.

Love, Tanya

Coconut Rice at a Glance

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Rest Time: 5 minutes
  • Total Time: 30 minutes
  • Serves: 4-6
  • Best For: Weeknight dinners, Caribbean dishes, Asian dishes, meal prep

A Quick Look at The Ingredients

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

  • Jasmine rice – Jasmine rice is my go-to for this coconut rice recipe because it's naturally aromatic and cooks up fluffy every time. You could also use basmati rice or another long-grain white rice, but Jasmine gives you the best texture and flavor with the coconut milk. Brown rice can be used, but you'll need to increase the water and the cook time. Brown rice typically takes 40-45 minutes to cook and requires about an extra half cup of water. The coconut flavor will be milder since brown rice has a nuttier taste on its own.
  • Full-fat coconut milk – Use one can of full-fat canned coconut milk. This is where all of the coconut flavor comes from. Give the can a good shake before opening since the cream and liquid tend to separate. I like to stir the coconut milk well before adding it to the pot.
  • Water – One cup of water added alongside the coconut milk helps the rice cook evenly without becoming too heavy or sticky. The ratio of coconut milk to water is what keeps this rice fluffy rather than dense.
  • Kosher salt – I use 2½ teaspoons, which seasons the rice properly all the way through. If you're using table salt, reduce it to about 2 teaspoons.
  • Bay leaf and cinnamon stick – These sit on top of the rice while it cooks and add a subtle flavor. You'll remove them before serving. They're a nod to how rice and peas are seasoned in Jamaican cooking, and some aromatics on top.
  • Fresh lime juice – A squeeze of lime right before serving brightens the coconut rice and keeps the flavors from feeling one-note.
coconut rice ingredients

How to Make Coconut Rice

This is a simple stovetop coconut rice recipe that comes together in about 30 minutes with almost no hands-on work. The key is low heat and leaving the lid on while the rice cooks.

Step 1: Rinse the jasmine rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the cooked rice from turning sticky or gummy.

Step 2: Add the rinsed rice, kosher salt, full-fat coconut milk, and water to a medium-sized pot. Stir to combine. Place the bay leaf and cinnamon stick on top of the rice mixture.

coconut rice ingredients in pot before cooking

Step 3: Bring the mixture to a gentle boil over medium heat. Once it starts bubbling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes. Do not lift the lid during this time.

Step 4: Remove the pot from the heat and let it sit, still covered, for an additional 5 minutes. This allows the rice to finish steaming and absorb any remaining liquid.

coconut rice in pot after cooking

Step 5: Remove the bay leaf and cinnamon stick, fluff the rice with a fork, and squeeze fresh lime juice over the top before serving.

coconut rice fluffed with fork with hand holding the bowl

How to Cook Coconut Rice in a Rice Cooker

Add the rinsed jasmine rice, full-fat canned coconut milk, water, and salt to your rice cooker. Place the bay leaf and cinnamon stick on top. Set the rice cooker to the white rice or Jasmine rice setting and let it do the work. Once the rice cooker switches to warm, let the rice sit for 5 minutes before removing the bay leaf and cinnamon stick. Fluff with a fork and finish with lime juice.

You could also bake this rice in the oven as well.

Serving Suggestions

Coconut rice pairs well with anything that has bold, saucy, or spicy flavors. The subtle coconut flavor rounds out the plate without competing with the main dish.

Some of my favorites to serve alongside this rice:

  • Jamaican Oxtail – The rich gravy over this fluffy coconut rice is everything.
  • Braised Beef Shanks - For a showstopping pairing, serve this coconut rice alongside my fall-off-the-bone Braised Beef Shanks. The rich, savory gravy soaks into every grain.
  • Jamaican Jerk Chicken – The subtle sweetness of coconut balances the heat from the jerk seasoning.
  • Easy Oven-Baked Fish – A lighter option that still pairs well with the coconut flavor.
  • Picadillo - A ground beef dish simmered in a savory tomato sauce that goes well with this rice.
coconut rice in pot after cooking

Make Ahead and Storage

  • Storage: Let the cooked rice cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The texture may firm up a bit in the fridge, which is normal.
  • Freezing: This coconut rice freezes well. Portion it into freezer-safe bags or containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Add a splash of water to the rice and reheat in the microwave or on the stovetop over low heat. The extra moisture helps restore the fluffy texture.

Tanya's Top Tips

  • Rinse the rice until the water runs clear. This removes the surface starch and prevents the cooked rice from turning sticky or gummy. With coconut milk already making the rice richer, you want each grain to stay distinct and fluffy.
  • Use full-fat canned coconut milk. Light coconut milk doesn't have enough coconut flavor or richness to make a difference. The full-fat version is what gives this coconut rice its creamy taste. Full-fat coconut milk without thickeners or stabilizers may leave a thin film on top after steaming. Simply fluff the rice to bring it back together.
  • Squeeze the lime juice right before serving. The acid brightens the coconut rice. Feel free to leave it out.
coconut rice on black bowl with spoon

I hope you love this coconut rice recipe as much as we do. If you're looking for more rice recipes and side dishes, try these out:

  • Jamaican Rice and Peas – The classic Jamaican coconut milk rice with kidney beans and all the seasonings.
  • Easy Yellow Rice – A vibrant, turmeric-seasoned rice that works as a side for almost anything.
  • Oven Baked Rice – A hands-off method for perfectly cooked rice every time.
  • Cilantro Lime Rice – Bright and fresh, this rice is perfect for bowls and Latin-inspired dishes.
  • Jollof Rice - a West African rice made with a flavorful tomato base, known for it's red color.
coconut rice in bowl with spoon
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5 from 1 vote

Coconut Rice Recipe

This coconut rice recipe is fragrant, fluffy, and full of coconut flavor. Made with jasmine rice, full-fat canned coconut milk, and a touch of cinnamon, it's the easiest and most delicious side dish.
Prep Time5 minutes
Cook Time20 minutes
5 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Caribbean
Keyword: coconut rice
Servings: 6
Calories: 227kcal
Author: Tanya Harris

Ingredients

  • 2 cups jasmine rice rinsed until water runs clear
  • 1 13.5-oz can full-fat coconut milk, shaken and stirred
  • 1 cup water
  • 2½ teaspoons kosher salt
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 squeeze fresh lime juice optional

Instructions

  • Rinse the jasmine rice thoroughly under cold water until the water runs clear.
  • Add the rinsed rice, kosher salt, coconut milk, and water to a medium-sized pot. Stir to combine.
  • Place the bay leaf and cinnamon stick on top of the rice mixture.
  • Bring the mixture to a gentle boil over medium-high heat.
  • Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20 minutes.
  • Remove the pot from the heat and let it sit, covered, for an additional 5 minutes.
  • Discard the bay leaf and cinnamon stick. Fluff the rice with a fork and squeeze fresh lime juice over the top before serving.

Video

Notes

  • If using table salt instead of kosher salt, reduce the amount to about 2 teaspoons.
  • This coconut rice can also be made in a rice cooker using the white rice setting.
  • Leftover cooked rice stores well in the fridge for up to 4 days and freezes for up to 2 months.
  • Full-fat coconut milk without thickeners or stabilizers may leave a thin film on top after steaming. Simply fluff the rice to bring it back together.

Nutrition

Calories: 227kcal | Carbohydrates: 50g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 974mg | Potassium: 74mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 3IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

by 10 Comments

Air Fryer Cauliflower Wings

If you love wings, you'll love my Air Fryer Cauliflower Wings, doused in a seasoned wet batter and coated in panko bread crumbs before being air fried to crisp perfection. Then pour over your favorite wing sauce and enjoy.

crispy breaded air fryer cauliflower wings coated in wing sauce

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

pic of Tanya

I am always looking for new and interesting ways to get more veggies into my family's diets. These air fryer cauliflower wings with buffalo sauce have become a real hit and make a regular appearance on the dinner table.

Air-fryer cauliflower wings with panko breadcrumbs are easy to make and take only 10 minutes to prepare. You can coat them in sauce, or serve the sauce in a bowl alongside. It's all down to personal taste and how crispy you like your wings - it's a split in my house.

If you would rather make these in an oven, check out my oven-baked cauliflower wings.

Love, Tanya

Air Fryer Cauliflower Wings at a Glance

  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Serves: 4
  • Best For: Game day snacks, easy appetizers, meatless dinners, and party platters

Ingredients You Need

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

air fryer cauliflower wings ingredients set into individual bowls
  • Head of cauliflower: look for a fresh head with no brown spots.
  • Wet Batter: all-purpose flour, garlic powder, kosher salt, onion powder, paprika, ground black pepper, and almond milk.
  • Panko bread crumbs: these give the wings an extra crunch! This is quite important if you want to keep these wings crispy and serve them with dipping sauce on the side.
  • Wing sauce: feel free to use any wing sauce you like. My favorite is my spicy buffalo sauce.

How to make Air Fryer Cauliflower Wings

bowl filled with seasoned flour
bowl filled with air fryer cauliflower wings batter

Step 1: Preheat the air fryer to 350 degrees Fahrenheit (180°C). 

Step 2: Mix all-purpose flour, garlic powder, kosher salt, onion powder, paprika, and black pepper in a large bowl. Slowly whisk in almond milk until you get a loose but slightly thick batter. 

Place panko breadcrumbs in a separate dish. 

cauliflower florets being coated in bowl of batter and separate bowl of panko breadcrumbs

Step 3: Place the cauliflower florets in the wet batter, coating all sides, then shake off any excess. Then place the florets into the panko breadcrumbs, ensuring all sides are coated. 

uncooked, breaded cauliflower florets in air fryer basket

Step 4: Place the breaded florets into the preheated air fryer basket in a single layer. You will not be able to fit all the florets at once; you will need to cook them in batches. 

air fryer basket filled with cooked cauliflower wings

Step 5: Air-fry at 350 degrees Fahrenheit (180°C) for 15-17 minutes, flipping halfway through, until golden. Repeat steps 4-6 with the remaining florets.  

Step 6: Remove florets and serve as is, or toss in your favorite wing sauce.

Tanya's Top Tips

These tips will help you make the best air-fryer cauliflower wings you've ever had. 

  • For the best results, always preheat your air fryer so it's hot and ready to go.
  • Take time to knock off any excess batter when coating the cauliflower; otherwise, it can become soggy.
  • The cauliflower wings will be crispy when removed from the air fryer. Once tossed in the sauce, they will lose their crispiness. If you prefer crispy wings, use the sauce for dipping rather than tossing them.

crispy breaded air fryer cauliflower wings with wing sauce being poured over

How to serve Air Fryer Cauliflower Wings

This recipe serves 4 as an appetizer with your favorite wing sauce or dip. Try my Easy Queso Dip, or my BBQ Black-Eyed Pea Dip which would be a treat with these tasty bites.

If you enjoy cauliflower as much as I do, try my 3 Flavor Cauliflower Wings that are baked in the oven.

How to store 

To refrigerate: If storing leftover cauliflower wings, I recommend storing them without the wing sauce poured over, as they will become soggy once stored.

Instead, place the fried cauliflower wings in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat them in the air fryer at 350°F (180°C) for 3–5 minutes, or until heated through and crispy again.

Make ahead: You can prepare the cauliflower and the batter ahead of time, then store them separately in the refrigerator until you are ready to start cooking. I do not recommend coating the cauliflower in the batter and panko bread crumb mixture before this, as the panko will become soggy if left to sit.

crispy breaded air fryer cauliflower wings coated in wing sauce

FAQs

How to make crispy cauliflower wings?

The trick is to get the air fryer nice and hot. I cook the cauliflower at 350 degrees Fahrenheit. Then work in batches to cook the cauliflower in a single layer. This ensures that the cauliflower becomes crispy. Do not be tempted to load up the air fryer basket or you will steam the cauliflower, and it will become mushy.

Why are my cauliflower wings soggy?

Cauliflower wings can become soggy if you coat them it too much batter or pour over too much sauce once they are cooked. If you prefer super crispy cauliflower wings, don't pour over the sauce. Serve the sauce in a separate dipping bowl.

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

crispy breaded air fryer cauliflower wings coated in wing sauce
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4.67 from 3 votes

Air Fryer Cauliflower Wings

Air fryer cauliflower wings, coated in a spicy batter and panko bread crumbs before being fried and then coated in your favorite wing sauce.
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Appetizer, Snack
Cuisine: American
Keyword: air fryer cauliflower wings, air fryer cauliflower wings buffalo, air fryer cauliflower wings panko
Servings: 4
Calories: 284kcal
Author: Tanya Harris

Equipment

Ingredients

  • 1 medium head of cauliflower broken into florets - about 4-5 cups
  • 1 cup all purpose flour
  • 1 ½ teaspoon garlic powder
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon black pepper
  • 1 cup almond milk
  • 2 cups panko bread crumbs
  • 2 cups of your favorite wing sauce

Instructions

  • Preheat the air fryer to 350 degrees Fahrenheit.
  • Mix all-purpose flour, garlic powder, kosher salt, onion powder, paprika, and black pepper in a large bowl. Slowly whisk in milk, until you get a loose but slightly thick batter.
  • Place panko breadcrumbs in a separate dish.
  • Place the cauliflower florets in the wet batter, coating all sides and shaking off any excess. Then place the florets into the panko breadcrumbs, making sure all sides are coated.
  • Place the breaded florets into the preheated air fryer basket in a single layer. You will not be able to fit all the florets at this time; you will need to cook these in batches.
  • Air fry at 350 degrees Fahrenheit for 15-17 minutes, until golden, flipping halfway through. Repeat steps 4-6 with the with the remaining florets.
  • Remove florets and serve as is, or toss in your favorite wing sauce.

Notes

  • The cauliflower wings will be crispy when removed from the air fryer. Once tossed in sauce, they will lose their crispiness. If you prefer crispy wings, use the sauce as a dipping sauce rather than tossing them.
  • Don't overcrowd your air fryer basket; you want to cook the florets in a single layer so that it fries rather than steams. So, work in batches depending on the size of your air fryer basket.

Nutrition

Calories: 284kcal | Carbohydrates: 54g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4897mg | Potassium: 555mg | Fiber: 6g | Sugar: 5g | Vitamin A: 248IU | Vitamin C: 69mg | Calcium: 172mg | Iron: 4mg

This post was originally published January 22, 2023. It has been updated with new information.