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Fried Green Tomatoes with Cajun Ranch Dipping Sauce

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If you love Southern Fried Green Tomatoes you’ll love this easy recipe for Fried Green Tomatoes with a semi-homemade Cajun Ranch Dipping Sauce. I share both deep fried and Air Fryer instructions.

Golden Fried Green Tomatoes stacked on a plate with sauce.

I tried my first Fried Green Tomatoes well over a decade ago. I really didn’t eat any Southern food until I was in college. That’s when I learned all about shrimp and grits, pimento cheese dip, and buttermilk biscuits with sausage gravy to name a few.

Way back when, my husband’s now business partner, brought us a 10 gallon bucket full of Ruskin Tomatoes. I found 1 green tomato in the batch. I knew instantly I wanted to try my hand at making Fried Green Tomatoes. Every good green tomato needs a delicious dipping sauce. My go-to is a semi-homemade Cajun Ranch Dipping Sauce. After my first attempt I was hooked! I have been making this Southern fried green tomatoes recipe since then.

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Creamy Cajun Chicken Pasta

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Creamy Cajun chicken pasta is a delicious dinner recipe that uses chicken, andouille sausage, onions, and tomatoes. The pasta is cooked in the skillet to absorb all the flavors and it’s finished with Neufchâtel Cheese giving it the ultimate creamy texture. Oh, and did I mention it’s made in about 30 minutes time?

Plated Penne pasta with white sauce, herbs, meat next to pan pasta with pinterest title text.

I’m so excited to share another one pot pasta meal with you today. I took a break for a while not only making but creating new one pot pasta dinners, but I’m back at reinventing and simplifying dinner time once again. My kids love a good creamy pasta (I mean what person doesn’t like a creamy pasta?)! My husband and I love Cajun pasta, so I took the chance and made this Creamy Cajun Chicken Pasta for dinner last month.

Top view of sliced sausage, penne, green herbs, chicken tossed in light sauce in pan with spoon.

I used my own Cajun seasoning since I can control the spiciness level. By keeping it simple my kids devoured this dinner. In fact, my 5 year old even asked to try the “spicy” sausage i.e., Andouille sausage and he loved it. He even asked for a second plate of dinner!

Creamy Cajun Chicken Pasta: Table of contents

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Cajun Breakfast Skillet

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Simplify brunch with my Cajun Breakfast Skillet recipe. Thanks to store bought diced potatoes this breakfast recipe only takes 30 minutes to make and uses fresh Andouille Sausage, green bell peppers and of course Cajun seasoning.

top view of diced potatoes, sausage, over easy eggs, peppers, and pepper in skillet with title text.

Raise your hand if you love to brunch? ME! However, now that we have kids brunching is far and few between. Gone are the days of hanging out at a restaurant for hours on end enjoying bottomless bloody mary’s and plates and plates of savory and sweet food. Instead, when we do brunch we brunch at home. We brunch with our friends who also have kids so it’s brunching chaos together. That’s how we roll these days. My Cajun Breakfast Skillet is perfect brunch food especially when we are in the mood for some spice and/or during Fat Tuesday.

We find that if we do stuff with friends who also have kids we can all be in the chaos together. Can anyone else relate? We love breakfast skillets in our home, and I find they are the best to entertain with when your hosting brunching. This recipe for potatoes with Cajun eggs, and andouille sausage marry together and will definitely be the talk of your next brunch.

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Baked Cajun Mahi Mahi Dinner

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This Baked Cajun Mahi Mahi Dinner is a healthy way to get dinner on the table in under an hour. Loaded with vegetables and andouille sausage it’s a delicious seafood twist on Cajun flavors. Best of all this dinner only uses one dish so cleanup is a breeze!

top view of plated baked mahi mahi with chopped veggies and sausage on bed of rice and quinoa.

It’s a new year which means we all are trying to eat a little healthier. By now we are closing in on the end of the month and maybe you’ve fallen off the band wagon it a little bit. I’m here to help give you a new healthier recipe that will hopefully jump start you back into eating healthier. My Baked Cajun Mahi Mahi Dinner is done within an hour.

Fish is always a go-to when I’m trying to eat healthy. Mahi mahi season is over here in Florida; however, my freezer still has quite a few fillets left from a successful fishing season.

We enjoy mahi every other week for dinner. I almost always prepare it with Homemade Cajun Seasoning and serve with rice, quinoa, or my favorite, couscous. I like to make fish either on a Friday or Saturday night. It’s a simple meal to make and since we never have leftovers it’s perfect for the weekend.

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Cajun Shrimp and Sausage

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My easy recipe for Cajun Shrimp and Sausage comes together in just 30 minutes. Packed full of peppers, onions, plump shrimp, and spicy Andouille sausage–this delicious Cajun-inspired meal will be a new go-to easy dinner recipe.

White bowl stacked on plates filled with sausage, shrimp, peppers on top of white rice.

Raise your hand if you love a quick and flavorful dinner? I partnered with my friends at Circulon to create 3 dinner recipes that are perfect for just two people. In all fairness this recipe for Cajun Shrimp and Andouille Skillet Dinner makes enough for 4. You can eat it for dinner and then take it for lunch the next day. This meal reheats beautifully and tastes even better the next day!

Cajun Shrimp and Sausage: Table of contents

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Homemade Cajun Seasoning

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Make your own Homemade Cajun Seasoning at home in just minutes using dried herbs and seasonings you already have on hand!

Homemade Cajun Seasoning


Have you ever found yourself looking in your spice cabinet, searching for a spice only to discover your out and forgot to pick it up at the store? Before moving I tossed a lot of old spices–it was an ideal time to purge and really look at all the expiration dates! I also wrote a list in my phone of all the spices I tossed so once we moved in I could replace them.

Well clearly I failed on picking up new spices during my last grocery trip because I was completely out of Cajun seasoning. I knew that I could probably make my own, so I searched to the web like most people do and found this recipe for homemade Cajun seasoning.

Homemade Cajun Seasoning: Table of contents

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Air Fryer Corn on the Cob

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My Air Fryer Corn on the Cob recipe is made in under 20 minutes and takes just 2 ingredients. If you are looking for an easy seasonal side dish give this cooking method a try.

Corn on the cob is a classic side dish that graces many dinner tables during summer barbecues and family gatherings. But what if I told you there’s a way to take this beloved dish to the next level? Enter the air fryer – a kitchen gadget that has been revolutionizing the way we cook. Don’t get me wrong, I love to cook my corn on the cob in the slow cooker when I’m entertaining or even make my Instant Pot corn on the cob during a busy weeknight. If I’m cooking on the grill I’ll grill corn on the cob to make my bacon ranch corn on the cob. But If I’m craving a little bit of crispiness and not grilling I will pull out the air fryer and make my air fried version.

I know what you are thinking, no way can you air fry corn on the cob, but you can. It comes out perfect every time too! If you are new to air frying or simply want to switch things up I hope you read further and learn how to make the most perfect corn in under 20 minutes.

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Why You Should Make This Recipe

Perfectly Cooked Corn: The air fryer ensures that your corn on the cob is cooked to perfection every time. It achieves a wonderful balance of tender kernels with a slightly crispy exterior that’s hard to replicate with other cooking methods.

Effortless Preparation: Say goodbye to boiling large pots of water or dealing with messy grill setups. The air fryer simplifies the cooking process. It’s a breeze to prep and cook corn on the cob with minimal fuss.

Versatile Flavors: The air fryer allows you to experiment with a variety of seasonings and coatings for your corn. Whether you prefer classic butter and salt, a smoky barbecue rub, or a zesty garlic and herb blend, you can easily customize the flavors to suit your taste.

Ingredients

  • Corn on the Cob – Fresh ears of corn on the cob that have been shucked and hairs removed.
  • Butter – I like to use salted butter so that I don’t have to salt the corn; however, unsalted butter works. If you are vegan and/or have a dairy allergy you can also use a plant based butter.
  • Seasonings – I like to stick with the classic of just salt, but there are many options out there. Try a sprinkle of paprika, garlic powder, or even fresh parsley.

Directions

First, preheat the air fryer to 400°F (200°C). This ensures that your corn on the cob cooks evenly and develops that irresistible crispiness.

Remove the husks and silk from the corn. If desired, brush each ear with melted butter or olive oil and season with salt, pepper, and your preferred seasonings.

Place the prepared corn in the air fryer basket, making sure they’re not overcrowded. You may need to cook them in batches. Cook for 12-15 minutes, turning the corn halfway through the cooking time. The exact time may vary depending on the size of your corn and your air fryer model.

6 cooked corn on the cobs in a black air fryer basket with slices of butter on the side

Once the corn is golden brown and tender, remove it from the air fryer and top with a pat of butter. Serve immediately and enjoy.

FAQS

Can I cook frozen corn on the cob in the air fryer?

Yes, you can! Simply adjust the cooking time to about 20-25 minutes, turning the corn halfway through.

What other seasonings can I try on my air fryer corn?

Get creative! Try cajun seasoning, parmesan cheese, or even a drizzle of honey and lime for a unique twist.

Can I wrap the corn in foil when air frying?

While you can wrap the corn in foil, it won’t achieve the same crispy texture. It’s best to cook them directly in the air fryer basket.

How to Pick Corn on the Cob

When picking corn on the cob, you want to select the freshest and most flavorful ears. Here are some bullet points to help you choose the best corn:

  • Look for Plump Kernels: Examine the cob for plump, evenly spaced kernels. They should be full from the top to the bottom of the ear.
  • Avoid Gaps or Missing Kernels: Corn with gaps or missing kernels may be less mature and could lack sweetness.
  • Check the Husk: The husk should be bright green and slightly damp to the touch. Dry or brown husks may indicate older or overripe corn.
  • Feel the Weight: Pick up the corn and feel its weight. It should feel heavy for its size, indicating that it’s well-filled with kernels.
  • Inspect the Silk: Look at the silk (the fine threads at the top of the ear). It should be light golden or pale yellow, not dark brown. Dark silk can be a sign of older corn.
  • Peek at the Tip: Gently pull back a small section of the husk at the top to check the kernels. They should be plump, milky, and tightly packed. If the kernels are small and underdeveloped, the corn may not be as sweet.
  • Consider the Season: Corn is typically at its peak during the late summer months. If you’re buying corn outside of this period, inquire about its freshness.
  • Smell It: While this isn’t foolproof, some people find that fresh corn has a slightly sweet, earthy aroma. Give it a sniff, but don’t rely solely on this method.
  • Avoid Insects: Check for any signs of insect damage, such as holes or brown spots. These can indicate pest infestations.
  • Select Uniform Ears: If you’re buying multiple ears, try to choose ones that are similar in size. This ensures even cooking when preparing them together.

By following these tips, you’ll be better equipped to pick the tastiest and freshest corn on the cob for your next meal.

Tips and Tricks

5 corn on the cobs on a long white dish with a pad of butter on top with slices of butter on the side

Here are a few of my favorite tips and tricks for making Air Fryer Corn on the Cob.

  • Use fresh corn for the best results.
  • If you prefer to avoid butter or oil, you can skip the brushing step, and the corn will still turn out delicious.
  • Experiment with different cooking times to achieve your preferred level of doneness.

Air fryer corn on the cob is a game-changer for your next meal. It’s easy, flavorful, and guaranteed to impress your family and friends. So, fire up your air fryer, grab some fresh corn, and enjoy this delightful twist on a classic side dish. Your taste buds will thank you!

Corn Recipes

If you make this recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Black Air Fryer basket with 6 corn on the cobs inside the basket.

Air Fryer Corn on the Cob

My Air Fryer Corn on the Cob recipe is made in under 20 minutes and takes just 2 ingredients. If you are looking for an easy seasonal side dish give this cooking method a try.
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Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 6
Author: Katie

Equipment

  • Air Fryer
  • Tongs

Ingredients

  • 6 ears Fresh corn on the cob
  • 2 tablespoons Olive Oil optional
  • Salt and Pepper to taste
  • 4 teaspoons Butter

Instructions

  • Preheat the air fryer to 400°F (200°C). This ensures that your corn on the cob cooks evenly and develops that irresistible crispiness.
  • Remove the husks and silk from the corn. If desired, brush each ear with melted butter or olive oil and season with salt, pepper, and your preferred seasonings.
  • Place the prepared corn in the air fryer basket, making sure they’re not overcrowded. You may need to cook them in batches. Cook for 12-15 minutes, turning the corn halfway through the cooking time. The exact time may vary depending on the size of your corn and your air fryer model.
  • Once the corn is golden brown and tender, remove it from the air fryer and top with a pat of butter. Serve immediately and enjoy.

Notes

  • Fresh Corn – Use fresh corn for the best results.
  • No Oil – If you prefer to avoid butter or oil, you can skip the brushing step, and the corn will still turn out delicious.
  • Cooking Times – Experiment with different cooking times to achieve your preferred level of doneness. Remember, all Air Fryers are not made the same.
  • Seasonings – Garnish with seasonings like powder ranch dressing, paprika, season salt, garlic salt, Parmesan cheese, or even  fresh herbs.

Nutrition

Serving: 1g
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Crock Pot Jambalaya

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Crock Pot Jambalaya has juicy shredded chicken, shrimp, and andouille sausage mixed with vegetables, Cajun seasoning, and rice that are cooked together in the Crock Pot for the most delicious Jambalaya. This hearty Cajun dinner is fit for a New Orleans king or queen.

White circular bowl filled with rice, shrimp, sausage, and chicken with a slow cooker in the background.

I’ve been making this Crock Pot Jambalaya recipe for over a decade now. Although this is not authentic Louisiana style jambalaya it is delicious and gives you all the flavors you find in Cajun cuisine. I first had authentic jambalaya during a work trip over a decade ago when I was in New Orleans. It was amazing. I went home to work on recreating Jambalaya only (to be honest) very disappointed that it didn’t taste as good as the one in the restaurant I had consumed a week prior.

However, my husband, parents, and in-laws LOVED the recipe. Once my taste-buds forgot about the traditional Jambalaya I was hooked on this recipe. So the moral of the story is, if you are from Louisiana you might not find this recipe super authentic. My jambalaya recipe contains tomatoes, where traditional jambalaya is a brown roux and no tomatoes. If this is your first time eating Jambalaya I think you’ll fall in love with how delicious this recipe is.

Why this Recipe Works

Prep the meat and vegetables ahead of time to save time the morning you want to cook.

This is a 2 part Crock Pot meal. The meat and vegetables cook first, then you add in the rice and shrimp.

Jambalaya in the Crock Pot can feed a large group– which is perfect for entertaining or makes for a delicious lunch the next day.

Ingredients

  • Chicken – I like to use boneless skinless chicken breast but chicken thighs work too.
  • Andoullie Sausage – I find this in the refrigerated meat section.
  • Shrimp – I use frozen shrimp that I thaw. I like the larger shrimp but you can use the smaller salad shrimp.
  • Rice – I use Ben’s Original white rice for this recipe.
  • Vegetables – 1 large can of diced tomatoes with the juice, an onion, bell pepper, and celery is what you’ll need for the base of the Jambalaya.
  • Seasonings – A mix of Cajun seasoning, bay leaves, and oregano are the spices you need. I also like to add in fresh parsley at the end.
  • Hot Sauce – I don’t use much since my kids like to eat the Jambalaya, but a little bit of Louisiana Style Hot Sauce is what I use. If I’m not serving this to the kids I double the hot sauce. I also serve the hot sauce on the side.

How to Make Jambalaya in the Crock Pot

Diced celery, onion, and bell pepper on a cutting board with a knife next to it.
Sausage links with sliced sausage on a wood cutting board.

Prepare the ingredients for the slow cooker, chop the onion, green bell pepper, and celery stalk.

Next, cut the andouille sausage into bite-size pieces. I like to cut them into larger pieces so my kids can pick them out if they want too since the sausage can be on the spicier side.

Black oval slow cooker with diced sausage, onions, tomatoes, and spices.

Place the sausage, tomatoes, onion, green pepper, celery, oregano, cajun seasoning, hot sauce, bay leaves, and thyme.

Oval black dish filled with tomato mixture and 3 chicken breast.
Black oval slow cooker with sausage, onions, peppers, and tomatoes.

Add in the chicken breast. Then mix well until the chicken is covered. Cover and cook on low for 8 hours or on HIGH for 4 hours.

Black oval slow cooker with sausage and vegetables.

This is how the jambalaya will look once it’s done cooking. Once the meat is cooked, carefully remove the liquid and reserve to the side.

PRO TIP – I cook the rice in a separate pot, but use as much of the reserved liquid as possible. This will give your rice so much flavor.

Cook the rice according to package directions using as much jambalaya liquid as possible;( 2 cups rice needs 4 cups liquid). Typically I can get 2 cups of liquid from the crock pot so I’ll use an additional 2 cups water or chicken broth.

RICE COOKER – I cook my rice in a rice cooker the normal way I normally cook rice.

Female hand pouring cooked rice from a silver pot into a black oval pot.
Black oval dish filled with rice, chicken, and shrimp with parsley on top.

While rice is cooking, stir in the thawed shrimp in the crockpot, cover and cook on high until the shrimp are cooked (about 30 minutes). Once rice is done mix into the crock pot. Discard bay leaves, add fresh chopped parsley if desired, and serve.

Recipe FAQs

Oval slow cooker with rice, chicken, and shrimp in it.
What’s the difference between gumbo and jambalaya?

Jambalaya is a stew that is cooked with rice where Gumbo is a thick stew that is served with rice. Both of these meals can have the same spices, and vegetables. The only difference is one is served on top of rice and the other is served with rice mixed in.

Does shrimp belong in jambalaya?

Typically Jambalaya has chicken, sausage, and some seafood like crawfish or shrimp.

What can you substitute for andouille sausage in jambalaya?

If you don’t have or can’t find andouille sausage, you can use a smoked sausage, Italian sausage, or even brat wurst.

Tips & Tricks

White circular bowl filled with shrimp, chicken, and rice with cornbread on the side.

Here are a few of my favorite tips and tricks whenever I make Jambalaya.

  • More protein – Want more meat and less rice? Add only 1 cup of rice (with two cups of liquid).
  • Draining Liquid – To drain liquid from slow cooker I use a dry 1 cup measuring cup. Push the food to the side and continue to pull the liquid from the slow cooker and pour into a liquid measuring cup until you have the desired amount needed to cook the rice. It’s okay if the liquid has some of the vegetables and or sausage. You should still have a little bit of liquid left after removing most for the liquid. If you feel that you have too much liquid you can always carefully drain and remove more.
  • Hot Sauce – I use LOUISIANA Hot Sauce brand in this recipe.

What to Serve with Jambalaya

Black oval dish filled with rice, peppers, and chicken.

Wondering what to serve with Jambalaya? Here are a few of my favorite side dishes.

If you make this Slow Cooker Jambalaya recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White bowl filled with rice, shrimp, and sausage with spoon next to it.

Crock Pot Jambalaya

Crock Pot Jambalaya has juicy shredded chicken, shrimp, and andouille sausage mixed with vegetables, Cajun seasoning, and rice that are cooked together in the Crock Pot for the most delicious Jambalaya. This hearty Cajun dinner is fit for a New Orleans king or queen.
4 from 2 votes
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Course: Main Course, Slow Cooker
Cuisine: American
Diet: Low Lactose, Low Salt
Prep Time: 20 minutes
Cook Time: 9 hours
Total Time: 9 hours 20 minutes
Servings: 8
Calories: 346kcal
Author: Katie

Equipment

Ingredients

  • ½ pound Andouille sausage diced
  • 1 28-ounce can diced tomatoes
  • 1 medium onion chopped
  • 1 green bell pepper seeded and chopped
  • 1 stalk celery chopped
  • 1 pound boneless skinless chicken breasts
  • 2 teaspoon dried oregano
  • 2 teaspoon Cajun or Creole seasoning
  • 1 teaspoon hot sauce
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 1 pound frozen peeled shrimp thawed
  • 2 cups white long grain rice
  • Fresh chopped parsley as garnish

Instructions

  • Prepare the ingredients for the slow cooker: dice sausage, chop the onion, green bell pepper, and celery stalk.
  • Place the sausage, tomatoes, onion, green pepper, celery, oregano, cajun seasoning, hot sauce, bay leaves, and thyme. Mix well then add in the chicken breast. Make sure to cover the chicken breast before you begin to cook. Cover and cook on LOW for 8 hours OR on HIGH for 4 hours.
  • Once the meat in the slow cooker is done cooking, carefully remove the liquid, and set to the side. (You will use this liquid to cook your rice in a separate pot.) Cook the rice according to package directions using as much jambalaya liquid as possible;( 2 cups rice needs about 4 cups liquid. Typically I can get 2 cups of liquid from the crock pot so I'll use an additional 2 cups water or broth.)
  • While rice is cooking, shred chicken and then stir in the thawed shrimp in the crock pot, cover and cook on high until the shrimp are cooked (about 1 hour). Once rice is done mix into the crock pot (this can be while shrimp cooks). Discard bay leaves, add fresh chopped parsley if desired, and serve.

Notes

  • More protein – Want more meat and less rice? Add only 1 cup of rice (with two cups of liquid).
  • Draining Liquid – To drain liquid from slow cooker I use a dry 1 cup measuring cup. Push the food to the side and continue to pull the liquid from the slow cooker and pour into a liquid measuring cup until you have the desired amount needed to cook the rice. It’s okay if the liquid has some of the vegetables and or sausage. You should still have a little bit of liquid left after removing most for the liquid. If you feel that you have too much liquid you can always carefully drain and remove more.
  • Hot Sauce – I use LOUISIANA Hot Sauce brand in this recipe.

Nutrition

Serving: 1cup | Calories: 346kcal | Carbohydrates: 42g | Protein: 21g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 387mg | Potassium: 522mg | Fiber: 2g | Sugar: 3g | Vitamin A: 368IU | Vitamin C: 19mg | Calcium: 49mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Slow Cooker Black Eyed Peas

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Slow Cooker Black Eyed Peas are a southern staple side dish and are made in about 5 hours time. These flavorful peas will have even your non-southern guest coming back for more.

white oval bowl filled with black eyed peas with fresh herbs.

Do you make Black Eyed Peas on New Years Day? If so, this recipe for my Slow Cooker Black Eyed Peas is a must to make!

If you’re from the south you might be familiar with this New Years day Southern tradition. You’ll find most homes in the South dining on a dinner that consist of ham (or pork roast or even pork chops), black eye peas, collard greens, and cornbread. Each dish is symbolic in hopes to bring you good luck and fortune for the new year. I grew up in the north and never knew about this tradition until I moved to the south some 20+ years ago. You would never know that my husband and I grew up in the north with all the Southern food we love to dine on from hot pimento cheese dip to fried green tomatoes and cheesy shrimp and grits!

I’m here to share with you just how easy it is to make black eyed peas at home and even better with the help of the slow cooker!

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Ingredients

ingredients on counter: bacon, garlic, chicken bouillion, hot sauce, onion, seasonings, black eyed peas, parsley, and water.

Black Eyed Peas – Whole dried black eyed peas are needed for this recipe. Not canned black eyed peas. You would have mush if you use the canned variety.

Pork – I like to use bacon, but you can also use a ham hock. Any form of pork will do for this recipe. You really are just looking for the flavor of the pork. If you prefer to have chunks of pork in the beans you can always add it in.

Seasonings – I use a wide-variety of seasonings to bump up the flavor. Black eyed peas are generally very bland. You will want to gather chicken bouillon, garlic cloves, onion, salt, black pepper, fresh parsley, and Louisiana-Style Hot Sauce

Water – I prefer to use water, so I can limit the sodium amount. Some people like to use chicken broth. If you decide to go this route, omit the chicken bouillon and salt. Wait until the end of cooking and then season the cooked peas.

Soak Black Eyed Peas

Orange speckled bowl filled with water and fresh black eyed peas beans.

First, pre-soak black eyed peas. This is really key. Pre-soak the beans either over night or at least an hour prior to cooking in the slow cooker (see tips and tricks section about soaking black eyed peas below).

Orange speckled bow filled with water and black eyed peas.

This is how they will look after they have soaked over night.

How to Make Black Eyed Peas in the Crock Pot

Female hand holding skin of black eyed peas.

Place the rinsed and drained pre-soaked black eye peas in the slow cooker. Make sure you remove any of the skins from the peas that you might find present after soaking. They will look like the photo above.

left side; bacon on top of black eyed peas. right side: seasonings and onions on top of black eyed peas.

Layer bacon throughout the peas, followed by chicken bouillon cubes, garlic cloves, and minced onions. Sprinkle the salt, black pepper, and hot sauce.

left side; water being poured in a black slow cooker. right side: wooden spoon mixing liquid and bacon.

Pour 5 cups of water over the black eye peas. Give the slow cooker one good mix.

Set the slow cooker on high for 4 hours (or low for 8 hours).

Black oval slow cooker with cooked onions, garlic, and beans.

This is how the black eyed peas will look after they are done cooking. They don’t look pretty which is why you will add in fresh herbs.

black oval dish with chopped parsley on top of cooked black eyed peas.

Once the black eye peas are done cooking, mix in the fresh parsley, discard bacon if you choose to, and serve immediately.

FAQs

White oval bowl filled with cooked black eyed peas wrapped around green cloth, parsley, and slow cooker in background.

Here are a few of the frequently asked questions when making black eyed peas.

Is it easy to cook black eyed peas in the slow cooker?

I love when I can simplify a recipe and use my slow cooker. I let it do all the cooking for me. I’ve made this recipe countless times. I prefer to cook the black eyed peas in the slow cooker instead of the stove top!

When I would cook them on the stove top I found that I couldn’t leave my house to run errands (of course minimal errand running is normally done on New Years day). I also had the issue that the water would dry up or I would have beans burnt on the bottom of the pot.

One day I got the hair brain idea to try cooking my black eye peas in the slow cooker. And boy did it work… it worked like a gem and now I won’t cook them any other way! This is now the only way I ever cook black eyed peas!

How long do Black Eyed Peas last in the fridge?

You might be wondering How long do Black Eyed Peas last in the fridge? Like any leftovers you should only store them in an air-tight container in the refrigerator for 3-5 days max.

Can you freeze cooked Black Eyed Peas?

You can freeze your leftover cooked black eyed peas. I like to freeze them within 3 days of cooking. I’ll place into freezer bags, laying them flat in the freezer. Make sure you label your bags with the recipe title and date they were made. You can enjoy them up to 6 months after you froze them.

What can you do with leftover Black Eye Peas?

I’m going to warn you now that this recipe makes a lot of black eye peas. Like it can feed an army, so if your hosting a big family dinner this is the perfect recipe for you. And if your notu002du002ddon’t worry. You can freeze the leftovers. I like to make this big post of black eye peas on New Years day and then freeze a few small bags to use throughout the year!

Tips & Tricks

cooked black eyed peas with parsley in an oval dish.

Here are a few of my tips and tricks when making Crock Pot Black Eyed Peas.

  • Rinse Peas – It is very important that you rinse and pick through the black eye peas prior to cooking with them. Remove any cracked, split, or damaged black eyed pea from the bunch.
  • Soaking – There are two methods to soaking dried beans.
    1. Place the black eyed peas in a large pot of water and let sit overnight before you are ready to cook.
    2. Boil the black eyed peas for 10 minutes on the stove top with 2-3 more cups water then it requires to fill. After the 10 minutes are up let the peas sit in the pot for 1 hour before transferring to the slow cooker.
  • Storage – Store cooled leftovers in a freezer gallon bag, freeze and defrost and eat for a later date. Don’t forget to write the date on the bag (consume within 3 months of freezing.

Black Eyed Peas Recipes

Cooked black eyed peas with fresh herbs resting in a white oval bowl.

Here are a few other ways you can use up leftover black eye peas.

If you are looking for an easy no-fail recipe. I hope you’ll give this recipe for slow cooker black eye peas a try!

If you make this crock pot black eyed peas recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White oval dish filled with black eyed peas.

Slow Cooker Black Eyed Peas

Slow Cooker Black Eyed Peas are a southern staple side dish and are made in about 5 hours time. These flavorful peas will have even your non-southern guest coming back for more.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Diet: Low Lactose
Prep Time: 15 minutes
Cook Time: 5 minutes
Soak Time: 12 hours
Total Time: 12 hours 20 minutes
Servings: 14
Calories: 152kcal
Author: Katie

Equipment

  • 1 Slow Cooker
  • 1 Wooden Spoon

Ingredients

  • 16 ounces Dried Black Eye Peas
  • 6 slices Bacon
  • 2 cubs Chicken Bouillon
  • 5 cloves Garlic smashed
  • ½ White Onion minced
  • 1 teaspoon Salt
  • ¼ teaspoon Black Pepper
  • 2 tablespoons Louisiana-Style Hot Sauce
  • 5 cups Water
  • ¼ cup Fresh Parsley minced

Instructions

  • Pre-soak the beans either over night or at least an hour prior to cooking in the slow cooker (see notes section about soaking black eyed peas).
    16 ounces Dried Black Eye Peas
  • Place the rinsed and drained pre-soaked black eye peas in the slow cooker.
  • Layer bacon throughout the peas, followed by chicken bouillon cubes, garlic cloves, and minced onions. Sprinkle the salt, black pepper, and hot sauce.
    6 slices Bacon, 2 cubs Chicken Bouillon, 5 cloves Garlic, ½ White Onion, 1 teaspoon Salt, ¼ teaspoon Black Pepper, 2 tablespoons Louisiana-Style Hot Sauce
  • Pour 5 cups of water over the black eye peas. Give the slow cooker one good mix.
    5 cups Water
  • Set the slow cooker on high for 4 hours (or low for 8 hours).
  • Once the black eye peas are done cooking, mix in the fresh parsley, discard bacon if you choose to, and serve immediately.
    ¼ cup Fresh Parsley

Notes

  • Rinse Peas – It is very important that you rinse and pick through the black eye peas prior to cooking with them. Remove any cracked, split, or damaged black eyed pea from the bunch.
  • Soaking – There are two methods to soaking dried beans.
    1. Place the black eyed peas in a large pot of water and let sit overnight before you are ready to cook.
    2. Boil the black eyed peas for 10 minutes on the stove top with 2-3 more cups water then it requires to fill. After the 10 minutes are up let the peas sit in the pot for 1 hour before transferring to the slow cooker.
  • Storage – Store cooled leftovers in a freezer gallon bag, freeze and defrost and eat for a later date. Don’t forget to write the date on the bag (consume within 3 months of freezing.

Nutrition

Serving: 0.5c | Calories: 152kcal | Carbohydrates: 20g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 289mg | Potassium: 398mg | Fiber: 4g | Sugar: 2g | Vitamin A: 113IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

40+ Thanksgiving Leftover Recipes

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If you find yourself with holiday leftovers my round-up of over 40+ Thanksgiving Leftover Recipes will have the turkey, stuffing, cranberry sauce, mashed potatoes and even leftover pie used up creatively in no time!

Four photos; two of soups, potato pancakes and a flatbread with text on image for Pinterest.

I hope everyone had an amazing Thanksgiving. Now that are bellies are full and our refrigerators are full of leftover turkey, mashed potatoes, and other sides I felt it was time to share a round-up of 40+ Thanksgiving leftover recipes.

I rarely ever serve my leftovers the same the next day. I love to create new recipes and ways to use up the leftovers to make my guest feel like they are eating new meals. And of course not get tired of eating turkey, turkey, and more turkey.

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Leftover Turkey Recipes

If you find yourself with an abundance of turkey, these leftover turkey recipes should be able to use it up in no time! From creative pot pies, to soups, stews, and sandwiches!

Instant Pot Turkey & Wild Rice Soup

Instant Pot Turkey & Wild Rice Soup
Let your Instant Pot do all the work and transform leftover turkey into this delicious Instant Pot Turkey & Wild Rice Soup in just minutes.
Check out this recipe

Easy Turkey Pot Pie

Close up of a turkey pot pie with a slice taken out of it.
Turkey Pot Pie is the perfect way to use up leftover turkey, gravy, and vegetables cooked down and sandwiched between store bought pie crust. It's then baked to golden brown which makes for an easy and comforting leftover dinner.
Check out this recipe

Turkey Pesto Pasta

My Turkey Pesto Pasta recipe takes only 30 minutes to make, and uses leftover turkey, pesto, spaghetti, and other vegetables to transform into an Italian-American easy dinner!
Check out this recipe

Turkey Butternut Squash and Lentil Soup

Turkey Butternut Squash and Lentil Soup
Use up that leftover turkey and make a hearty gluten-free dairy free soup that everyone can join the days after Thanksgiving.
Check out this recipe

French Onion Turkey Casserole

French Onion Turkey Casserole
This is a great recipe if you have any turkey left over from your big holiday meals! I found this recipe for French Onion Turkey Casserole at CampbellsKitchen.com. As I typically do, though, I…
Check out this recipe

Turkey and Wild Rice Soup

White bowl filled with vegetables and turkey soup.
Turkey and Wild Rice Soup is the perfect way to use up leftover turkey. Pair it with fresh vegetables and herbs and wild rice and you will have a comforting soup in about an hours time.
Check out this recipe

Creamed Turkey Over Biscuits

Creamed Turkey Over Biscuits
This comforting u0026 hearty Creamed Turkey Over Biscuits recipe is perfect for that leftover holiday turkey.
Check out this recipe

Potato Corn Chowder with Turkey

Change up the way you use up leftover turkey and make my easy recipe for Potato Corn Chowder with Turkey! No one will realize they are eating leftover turkey.
Check out this recipe

Turkey Enchiladas | Creme De La Crumb

Turkey Enchiladas | Creme De La Crumb
Easy cheesy turkey and black bean enchiladas! Perfect for using up leftover shredded turkey!
Check out this recipe

How to Make Turkey Stock

How to Make Turkey Stock
Don't waste the turkey carcass instead boil it down and learn how to make the most delicious and flavorful turkey stock!
Check out this recipe

Turkey Tetrazzini Recipe

White baking dish filled with pasta, cheese, turkey, carrots, and peas.
Turkey Tetrazzini is a creamy baked pasta casserole that has mushrooms, peas, carrots, and turkey. This rich and creamy casserole recipe is the perfect way to reinvent leftover turkey into something new and takes just under an hour to make.
Check out this recipe

Skillet Turkey-Bacon Shepherds Pie

Skillet Turkey-Bacon Shepherds Pie
Are you looking for a quick healthy dinner to make on a busy weeknight? My family loves this Skillet Turkey-Bacon Shepherds Pie.
Check out this recipe

Leftover Turkey Recipe: Turkey Pho in 15 Minutes

Leftover Turkey Recipe: Turkey Pho in 15 Minutes
So quick and easy! This leftover turkey pho recipe uses a quick trick so that it’s ready in under 15 minutes. Leftover turkey never tasted so good!
Check out this recipe

Leftover Stuffing Recipes

What do you do when you have way too much stuffing? Transform the dressing into delicious new meals! From soups to frittatas I have 10 of my favorite leftover stuffing recipes.

Turkey & Stuffing Dumpling Soup

Top view of two bowls of Turkey and Stuffing Dumpling Soup with dinner rolls on the side.
Use up leftover turkey and stuffing to make this delicious Turkey & Stuffing Dumpling Soup for lunch or dinner. First you make a homemade turkey stock that simmers on the stove top for about an hour. Then you make fluffy stuffing dumplings that are dropped into the piping hot stock. This soup recipe is made with fresh ingredients and some pantry staples. I guarantee you'll be going back for seconds and thirds.
Check out this recipe

Roasted Celery Boats with Cajun Stuffing

Roasted Celery Boats with Cajun Stuffing
Roasted Celery Boats with Cajun Stuffing are a fantastic way to enjoy a slimmed-down version of a holiday favorite!
Check out this recipe

SAVORY CREPES with THANKSGIVING TURKEY STUFFING

SAVORY CREPES with THANKSGIVING TURKEY STUFFING
Looking for a breakfast that not only tastes great but also helps to clear out some of the Thanksgiving leftovers in the fridge? These Savory Crepes with Turkey and Stuffing are fantastic additions to the menu! Here is a new take on Thanksgiving leftovers- savory crepes made with mashed potatoes, th…
Check out this recipe

Leftover Stuffing Cakes {Thanksgiving Breakfast Recipe} – WellPlated.com

Leftover Stuffing Cakes {Thanksgiving Breakfast Recipe} - WellPlated.com
Transform extra Thanksgiving stuffing into easy leftover stuffing cakes. Crisp on the outside, cheesy on the inside, and perfect with eggs.
Check out this recipe

Leftover Thanksgiving Stuffing: Crunchy Mozzarella Balls

Leftover Thanksgiving Stuffing: Crunchy Mozzarella Balls
Use leftover stuffing or dressing from Thanksgiving to make these irresistible Crunchy Mozzarella Balls! Wrap fresh mozzarella with a scoop of stuffing and shape into a ball. Roll in panko bread crumbs, fry and serve
Check out this recipe

Leftover Thanksgiving Stuffing Frittata – Dad With A Pan

Leftover Thanksgiving Stuffing Frittata - Dad With A Pan
Turkey season is the best season I always say. Ok, I’ve never said that before until just now, but still! The only thing better than Thanksgiving […]
Check out this recipe

Leftover Stuffin’ Muffins

Leftover Stuffin’ Muffins
Use up those Thanksgiving leftovers in these versatile and customizable Stuffin’ Muffins. Freezable and reheatable for quick meals later. Step by Step photos
Check out this recipe

Leftover Stuffing Breakfast Casserole

Leftover Stuffing Breakfast Casserole
Need any ideas of what to do with your Thanksgiving leftovers? One of the best things you can do is turn them into a hearty breakfast. This easy recipe for Leftover Stuffing Breakfast casserole turns thanksgiving stuffing into a delicious breakfast bake that everyone will love. Serve for the day aft…
Check out this recipe

Leftover Cheesy Stuffing Balls – Simply Delicious

Leftover Cheesy Stuffing Balls - Simply Delicious
These cheesy stuffing balls recipe is the perfect way to use up left-over stuffing after Thanksgiving or Christmas and makes a great snack.
Check out this recipe

Leftovers Stuffing Crackers

Leftovers Stuffing Crackers
These Leftover Stuffing Crackers are a great way to use up leftover stuffing! Serve these stuffing crackers anything you’d top crackers with!
Check out this recipe

Leftover Cranberry Sauce Recipes

Did you make too much cranberry sauce? No problem at all! From turkey salad, flatbreads, and even a baked brie I have a wide-variety of leftover cranberry sauce recipes for you to use!

Cranberry Turkey Salad

Use up the leftover turkey and cranberry sauce and wow your guest with delicious cranberry turkey salad that can be placed on croissants, leftover rolls, or even scoop with crackers.
Check out this recipe

Gingerbread Crusted Baked Brie

Gingerbread Crusted Baked Brie
Gingerbread Crusted Baked Brie! This gorgeous appetizer may be simple, but it isn’t lacking one bit of warm, festive flavors for your holidays gatherings!
Check out this recipe

Turkey Cranberry Flatbread

Top view of four triangle slices of flatbread with cranberry sauce on the side.
Use up the last of the holiday turkey and cranberry sauce leftovers with my easy 10 minute recipe for Turkey Cranberry Flatbreads. This makes for the perfect easy lunch or dinner after a day full of cooking!
Check out this recipe

Cranberry Pecan Crusted Salmon – Peas and Crayons

Cranberry Pecan Crusted Salmon - Peas and Crayons
Cranberry Pecan Crusted Salmon makes a perfect post Thanksgiving lunch or dinner and will help you use leftover cranberry sauce in the most delicious way!
Check out this recipe

Cranberry Mustard Sauce

Use up leftover cranberry sauce and make this super simple recipe for Cranberry Mustard Dipping Sauce. Perfect for dipping with pretzels, on a cheese board, or even on meat.
Check out this recipe

Turkey Salad with Cranberry Vinaigrette

Turkey Salad with Cranberry Vinaigrette
I’m gonna let y’all in on a well known secret, I look forward to Thanksgiving ALL year. It’s by far my favorite meal. Honestly, I look forward to the leftovers almost just as much as
Check out this recipe

Leftover Cranberry Sauce Bars

Leftover Cranberry Sauce Bars
These Leftover Cranberry Sauce Bars are the perfect post holiday treat everyone will love. Don’t toss your leftover cranberry sauce, re-purpose it as the filling for these oat bars! Simple, delicious and kid friendly!
Check out this recipe

Cranberry Champagne Spritzer

Today, I’m sharing with you a delicious and easy-to-make champagne brunch spritzer that will ‘Wow’ your guest.
Check out this recipe

Cranberry Shortbread Bars | Make Use of Your Leftover Cranberry Sauce

Cranberry Shortbread Bars | Make Use of Your Leftover Cranberry Sauce
Cranberry Shortbread Bars make a delicious treat for the holidays and are the perfect way to use up any leftover cranberry sauce from Thanksgiving!
Check out this recipe

Leftover Mashed Potato Recipes

I always make more than enough mashed potatoes so I can make mashed potato cakes or even mashed potato soup! I’ve gathered quite a few of my favorite leftover mashed potato recipes!

Mashed Potato Cakes

Top view of a plate of mashed potato cakes on a plate with toppings.
Use up leftover mashed potatoes to make the most divine Mashed Potato Cakes perfect to enjoy for breakfast or as a side dish with dinner. This recipe takes less then a half hour and uses both fresh and pantry staple ingredients you can find in your home. Don't forget to serve these potato pancakes with apple sauce and sour cream!
Check out this recipe

Mashed Potato Soup

white bowl filled with mashed potato soup.
Mashed Potato Soup is a great way to use up leftover mashed potatoes. This quick cooking soup comes together in 30 minutes with just 6 ingredients. Even better, your family will never know they are eating the leftover mashed potatoes!
Check out this recipe

Fried Mashed Potato Balls

Fried Mashed Potato Balls
Fried Mashed Potato Balls – Leftover mashed potatoes make these perfect crisp bites for a tasty side dish or appetizer. Crunchy outside, stuffed with a creamy inside..
Check out this recipe

Easy Duchess Potatoes

Easy Duchess Potatoes
These pretty Duchess Potatoes look like roses and will be the star of any dinner plate. What makes them even better is that they can be made using leftover mashed potatoes.
Check out this recipe

Mashed Potato Puffs

Mashed Potato Puffs
Work some magic on your mashed potatoes with mashed potato puffs! These loaded potato puffs will breathe some new life into your
Check out this recipe

Leftover Mashed Potato Rolls

Leftover Mashed Potato Rolls
Leftover Mashed Potato Rolls are a sweet and delicious way to use up any flavor of leftover mashed potatoes. Our #1 favorite way to use up leftovers!
Check out this recipe

Leftover Mashed Potato Bake

Leftover Mashed Potato Bake
Leftover mashed potatoes can be given new life with a few basic ingredients. You can even top them like a stuffed potato if you like.
Check out this recipe

Mashed Potato, Cheddar and Chive Waffles – Joy the Baker

Mashed Potato, Cheddar and Chive Waffles - Joy the Baker
What am I going to do with all of these leftover mashed potatoes (said no one ever!)? Make waffles! How is there a solution to a problem that isn’t really a problem at all? I’d eat mashed potatoes straight out of the fridge with a serving spoon. Maybe I’d put mustard and pickles on the…Read More
Check out this recipe

Leftover Pie Recipes

Tired of eating pie? Check out these creative ways to reinvent pie leftovers into a totally new and creative dessert!

Apple Pie Milkshake

Two milkshakes in glasses with red and white striped straws.
All you need is three ingredients plus a slice of leftover apple pie to make these delicious Apple Pie Milkshakes! This milkshake comes together in just a few minutes and makes for a perfect dessert.
Check out this recipe

Leftover Pie Parfaits – Sweet Cs Designs

Leftover Pie Parfaits - Sweet Cs Designs
Turn leftover pie into a delicious, addictive pie parfait the next morning! Crumbly topping and creamy yogurt make this a decadent use for leftovers!
Check out this recipe

Leftover Thanksgiving Pumpkin Pie Milkshake – A Beautiful Plate

Leftover Thanksgiving Pumpkin Pie Milkshake - A Beautiful Plate
Pumpkin pie milkshake – an incredibly delicious and easy milkshake recipe to help use up leftover pumpkin pie from Thanksgiving!
Check out this recipe

Blueberry Pie Milkshake

Blueberry Pie Milkshake
Use up leftover blueberry pie and transform it into the most decadent Blueberry Pie Milkshake! Easy recipe that is done in minutes!
Check out this recipe

I hope all of these Thanksgiving Leftover Recipes ideas has you cooking up all your leftovers and reinventing them into something totally brand new!

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

Baked Potato Wedges

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Utilize leftover baked potatoes, oil, and seasonings to whip up a tasty side dish of of crispy baked potato wedges. These gluten and dairy free, Vegan potato wedges are baked for just 20 minutes in the oven.

Blue basket lined with parchment and baked potato wedges.

If you love thick and crispy Baked Potato Wedges you are going to love this easy way to use up leftover baked potatoes and transforming them into a delicious side dish. I created this recipe years ago when I found myself with a few spare cooked potatoes. I didn’t feel like using them in my baked potato soup or even in breakfast potatoes. I was making sliders and wanted fries. That’s when it occurred to me to transform the day old baked potatoes into potato wedges.

I have made fresh potato wedges before with raw potatoes and always had a challenge with getting them fully cooked and crispy enough. So if you struggle with this then making my Baked Potato Wedges using leftover potatoes will be your new go to!

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Why this Recipe works

Leftovers – This recipe is a great way to use up a few leftover baked potatoes and create it into something new.

Seasonings – You can keep the seasonings simple or spice things up with whatever seasoning you wish.

Versatile – These wedges can be served with lunch or dinner.

Ingredients

Four baked potatoes, oil, salt, pepper, itlaian seasoning, and garlic on a marble countertop.
  • Potatoes – You will need cooked baked potatoes that are at least a day old.
  • Oil – I like to use a neutral oil like Grapeseed oil to coat the wedges in before cooking.
  • Seasonings – I love to use a blend of salt, pepper, fresh minced garlic, and Italian Seasoning.

Directions

Green cutting board with a baked potato cut in half with a serated knife next to it.

First, preheat oven to 400 degrees Fahrenheit. Cut the leftover cold (already cooked) baked potatoes in half. I find using a serrated knife works best!

Green cutting board with serrated knife with 6 slices of potatoes.

Then cut each half into 3 wedges. Each baked potatoes should yield 6 large wedges.

Silver bowl with potato slices and seasoning.

Place the wedges in a bowl and combine with oil, finely chopped garlic, Italian seasoning, salt, and black pepper.

Baking tray lined with parchment paper and potato wedges.

Carefully toss, then place on a parchment lined baking sheet.

Baking sheet lined with white parchment paper with potato wedges.

Bake for 20 minutes, turning once, until golden brown.

Air Fryer Potato Wedges

Want to make these in the Air Fryer instead of the oven? Simply, preheat the Air Fryer 400 degrees Fahrenheit. Follow the same prep instructions and then bake in a single layer for about 10 minutes (turning once) until crispy.

Black vortex air fryer.

I use the Instant Vortex 6 Quart Air Fryer Oven (basket) as my every day Air Fryer. I love this Air Fryer because it’s nonstick and the basket is dishwasher-safe. This Air Fryer preheats fast and cooking temperature ranges of 120 to 400° F. If you are looking for an Air Fryer I highly suggest buying a basket style Air Fryer.

Recipe FAQs

Blue basket filled with parchment and potato wedges.
How do you crisp potato wedges?

To make crispy potato wedges you will want to coat the cooked potatoes in oil and seasoning and cook until golden in color.

Why are my potato wedges soggy?

If you are using fresh potatoes you will need to ensure that they are very dry. You can pre-soak them in water to pull some extra moisture out of them (about 30 minutes in ice cold water making sure the potatoes are fully submerged) and then pat dry. Make sure to coat them well in oil too. The baking time will be much longer then the 20 minutes for my already cooked potato wedges recipe.

Can you reheat potato wedges in air fryer?

Yes, you can reheat potato wedges in the Air Fryer. Preheat the Air Fryer to 350 degrees Fahrenheit. Place the leftover potato wedges in a single layer in the air fryer basket or oven, spraying with additional oil. Cook them for 3-5 minutes until hot and crispy.

Do you peel wedges?

No need to peel the baking potatoes for potato wedges. But if you prefer to not have the skin you can peel them. Once the wedges are cooked I find that sometimes the skin will actually peel off easily (which is what my kids normally do to theirs).

Expert Tips & Tricks

Here are a few of my tips and tricks I use whenever I make Baked Potato Wedges.

  • Seasonings – If you don’t like Italian Seasoning you can use other seasoning to season the baked potato wedges. I sometimes like to use just Season Salt, Cajun Seasoning or even a mix of dried rosemary, coarse salt, and truffle seasoning. The sky is the limit to what seasoning you put on the baked wedges.
  • Leftover Potatoes – I like to use 1-2 day old cooked russet baked potatoes to make potato wedges.
  • Slicing – I like to cut equal size pieces to ensure that the wedges cook evenly. I also find a serrated knife works better to ensure a crisp cut.
  • Refrigerated Potatoes – You will also want to cut the cooked potatoes when they are cold and have been refrigerated for at least overnight. I have not been successful with baking the potatoes, then cutting them, tossing them in oil and seasonings and trying to bake them. The potatoes end up falling apart.

What to Serve with Potato Wedges

If you make crispy potato wedges, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Basket filled with potato wedges on a red and white striped cloth.

Baked Potato Wedges

Utilize leftover baked potatoes, oil, and seasonings to whip up a tasty side dish of of crispy baked potato wedges. These gluten and dairy free, Vegan potato wedges are baked for just 20 minutes in the oven.
5 from 7 votes
Print Pin Save Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 204kcal
Author: Katie

Equipment

  • 1 Cutting Board
  • 1 Serrated Knife
  • 1 Mixing Bowl
  • 1 Baking Sheet
  • 1 Oven

Ingredients

  • 4 Cooked Baked Potatoes cut into wedges
  • 1 tablespoon Grape Seed Oil
  • 1 tablespoon Minced garlic
  • 1 teaspoon Italian seasoning
  • ½ teaspoon Salt
  • ⅛ teaspoon Black pepper

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut leftover, cooked baked potatoes in half, then cut each half into 3 wedges. Each baked potatoes should yield 6 large wedges.
    4 Cooked Baked Potatoes
  • Place the wedges in a bowl and combine with oil, garlic, Italian seasoning, salt, and black pepper. Carefully toss, then place in one row on a parchment or aluminum foil lined baking sheet.
    1 tablespoon Grape Seed Oil, 1 tablespoon Minced garlic, 1 teaspoon Italian seasoning, ½ teaspoon Salt, ⅛ teaspoon Black pepper
  • Bake for 20 minutes, turning once, until golden brown.

Notes

  • Seasonings – If you don’t like Italian Seasoning you can use other seasoning to season the baked potato wedges. I sometimes like to use just Season Salt, Cajun Seasoning or even a mix of dried rosemary, coarse salt, and truffle seasoning.
  • Leftover Potatoes – I like to use 1-2 day old cooked russet baked potatoes to make potato wedges.
  • Slicing – I like to cut equal size pieces to ensure that the wedges cook evenly. I also find a serrated knife works better to ensure a crisp cut.
  • Refrigerated Potatoes – You will also want to cut the cooked potatoes when they are cold and have been refrigerated for at least overnight. I have not been successful with baking the potatoes, then cutting them, tossing them in oil and seasonings and trying to bake them. The potatoes end up falling apart.

Nutrition

Serving: 6g | Calories: 204kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 302mg | Potassium: 903mg | Fiber: 3g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 13mg | Calcium: 40mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Air Fryer French Fries

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Nothing is better then fresh cut homemade french fries. My Air Fryer French Fries require very little oil and yield a crispy french fry on the outside and a soft middle.

glass white plate with a pile of French fries next to a sliver dipping cup of red ketchup with a hotdog in the background.

Do you love fresh cut french fries? Something about them makes me just want to gobble up a whole plate by myself. I stopped making them for quite sometime that was until I got my air fryer. Then I started experimenting and perfected making french fries in the Air Fryer. They go perfectly with my Air Fryer hot dogs, sliders, grilled chicken sandwich, or even just as an appetizer by themself.

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Air Fryer Pork Tenderloin

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Air Fryer Pork Tenderloin has a homemade rub, is juicy and flavorful, and takes 30 minutes to make! This Air Fryer recipes has become a new easy dinner staple in my home.

three slices of pork tenderloin with asparagus on white plate

My family love pork tenderloin. Whether I make it on the grill, Instant Pot, or even slow cooker it’s typically on my dinner menu 1-2 times a month. It was only natural that I perfect making Pork Tenderloin in the Air Fryer. I love that it gets a crispy outside with a soft juicy inside.

With just four ingredients and cooked to perfection in 30 minutes it helps ensure I can get a delicious dinner on the table on the busiest of nights!

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Seasoned Collard Greens

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My Seasoned Collard Greens recipe is a Southern staple side dish in my home. These greens are full of flavor and done in a little over 2 hours. Even those who claim they don’t like collard greens LOVE my collard recipe.

I was not born in the south, but I did move to the south when I was 13. In doing so, I’ve embraced the Southern cuisine. My favorite side dish of all is Southern Collard Greens. Nothing beats to me a good flavorful bowl of greens. Now, let’s get something straight–they can also be flavorless and down right bitter. Once you’ve had good greens you can spot the bad ones from a mile away. I think that is the secret and key to good collards… they have to be loaded with flavor, and my collard green recipe is just that. At times, I feel like I’m throwing in everything but the kitchen sink, but trust me–the long list of ingredients is well worth it.

Although collard greens are delicious year round (think Sunday dinners and holidays), we especially love to eat collards on New Years Day. It is said that by eating a bowl of collards on new years day are said to represent green “folding money,” and by eating it, you open yourself up to prosperity in the new year. We also eat black eye peas for luck, cornbread for coins, and and a pork roast for prosperity.

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Blackened Cod

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Blackened Cod is a delicious protein packed main dish that is made in 10 minutes time from start to finish. It’s naturally gluten free and dairy free making this a versatile protein on a busy weeknight.

I love to cook seafood in my house at least once a week. You will find me making my grilled snapper, shrimp scampi, or even my baked cod recipe. Today, I’m sharing my easy recipe for Blackened Cod. With just three ingredients (cod, seasoning, and oil) you can have perfectly cooked fish in about 10 minutes time. Making this my ideal dinner on a busy night. To help simplify my life I order wild caught Alaskan Seafood from Catch Sitka Seafoods. Less time in the grocery store and more time with my family. Plus, I love knowing its sustainably caught.

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Chili Pasta

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Chili Pasta is a mix of pasta with ground beef chili in a rich tomato sauce and is the ultimate easy comfort food recipe. The entire dinner cooks in one pot in just 30 minutes.

Chili pasta in white bowl with skillet slices of cornbread in background

If you are like me you are always on the hunt for an easy dinner. It’s no secret I love one pot meals. I make Chili Pasta at least once a month when I’m in a pinch and not sure what to make. My family loves chili and we either eat it by itself or over pasta or rice or even on nachos. I was in a rush one night and decided to give my try at a new one pot meal since pasta is always a big hit in my home. That’s where this chili pasta recipe came about.

I love to serve either my green chile cornbread or honey cornbread muffins with this chili pasta. The hands free time from this recipe allows me to whip up a bread from scratch.

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Air Fryer Breakfast Potatoes

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In just 20 minutes, these Air Fryer Breakfast Potatoes come out golden and crispy, tossed with onions and bell peppers for the perfect breakfast side.

White dish with fried breakfast potatoes inside sitting on red and white towel

We’re big breakfast people in my house, and crispy breakfast potatoes are one of those weekend traditions we never get tired of. The game changer? Figuring out how to make them in the air fryer. Now, instead of being just a Saturday or Sunday treat, I can throw a batch together on a busy weekday morning with hardly any effort. Five minutes of chopping, a quick toss in the air fryer, and by the time I’ve packed school lunches, the potatoes are ready and can be easily served with waffles, pancakes, or whatever else you are willing to whip up!

Here’s the funny part—my kids don’t think they like breakfast potatoes. But if I call them “home fries,” suddenly they’re all in. Whatever you call them, these little crispy bites always disappear fast. Once you try them this way, I have a feeling they’ll become your go-to too.

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Why this recipe works….

Perfectly Crispy, Every Time – Golden brown on the outside, fluffy on the inside—these potatoes never miss. Say goodbye to soggy spuds!

Foolproof & Fast – Whether you’re a pro or just learning your way around the kitchen, this recipe is quick, simple, and stress-free.

Hands-Off Cooking – Just one quick stir halfway through and the air fryer does the rest, leaving you free to whip up eggs, bacon, or sip your morning coffee.

Ingredients

  • Vegetables – I use small red potatoes, white onion, and red bell pepper.
  • Seasoning – I use a combination of seasoning salt, smoked paprika, dried parsley, and black pepper.
  • Oil – I like to use grapeseed oil for airfryer breakfast potatoes. Grapeseed oil has a high smoke point and is all neutral in flavor.

Directions

Preheat the Air Fryer at 400 degrees Fahrenheit or until machine tells you to place food in Air Fryer.

Top view of potato slices and seasoning in mixing bowl

While Air Fryer preheats, dice the potatoes. Add the diced potatoes to a bowl, drizzle with grapeseed oil, and sprinkle with season salt, smoked paprika, parsley, and black pepper. Toss until incorporated.

Top view of potato slices in air fryer basket

Once Air Fryer is preheated, add the potatoes to the basket. Shake until the diced potatoes are in a single layer. Cook for 15 minutes.

While the potatoes cook, dice the onions and bell pepper. Toss in the bowl used for the potatoes. Add the onions and peppers at the half way mark of cooking flipping the potatoes so they brown on all sides.

Cooked potato slices being taken out of an air fryer with spatula

Remove from the Air Fryer using a spatula and enjoy immediately with your favorite eggs, bacon or even serve at brunch with a tortilla egg bake.

FAQs

Fried potatoes in white dish with air fryer and cooked bacon in the background

Here are all the frequently asked questions readers have asked when making this recipe.

Are breakfast potatoes and home fries the same?

Yes, for the most part the names breakfast potatoes and home fries are the same. It just depends on what part of the country you live in will depend on what you call them.

How many people does this recipe feed?

This recipe for air fryer home fries makes enough for 4 people as a side dish. If you wanted to serve mostly potatoes with sunny side up eggs on top I would say this is enough for 2.

How many potatoes do you need per person?

For this recipe I used two small potatoes per person since this is side dish and other food will be served with it like bacon, eggs, and french toast.

How do you prevent the onions and peppers from falling through the basket?

If you find that the onions and peppers fell through the basket I would suggest cutting larger dices so they won’t fall through.

Why do you soak potatoes in water before air frying?

Some find soaking potatoes in cold water before air frying releases the starch to make a crispier potato. Overall, it’s best if you can soak the potatoes for at least 10-20 minutes for crispy potatoes. Make sure you rinse and pat dry the potatoes very well before coating in oil and seasoning.

Is it better to boil potatoes before air frying?

There is no need to boil potatoes before air frying. You can skip the extra dishes and step/time by simply throwing the raw potatoes directly into the air fryer. However, just know that if you soak your potatoes for a few minutes in cold water prior to cooking you will yield crispier potatoes.

Tips & Tricks

Top view of White dish with fried breakfast potatoes inside sitting on red and white towel white dish with fried breakfast potatoes inside sitting on red and white towel

Here are a few of my favorite tips and tricks I’ve learned when making breakfast potatoes air fryer.

  • Soak Potatoes – I have tested this recipe both ways and have found that if you soak the potatoes in cold water for 5-10 minutes before cooking it removes some of the starch making for a crispier potato.
  • Onions and Peppers – You do not have to add the onions and peppers to the potatoes if you don’t have the vegetables and/or simply don’t like them. You can also use red onion or any other color bell pepper you have on hand. Just note that red, yellow, and orange bell peppers are sweeter in flavor. Whereas, green bell peppers are stronger and not as sweet.
  • Seasonings – You can use any combination of seasoning for breakfast potatoes. The combination of seasoning I have listed is just what I prefer for breakfast potatoes. I also like to use house seasoning, cajun seasoning, and even blackening seasoning for my home fries.

If you make this Air Fryer Breakfast Potatoes recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White dish with fried breakfast potatoes inside sitting on red and white towel

Air Fryer Breakfast Potatoes

Air Fryer Breakfast Potatoes are made in 20 minutes time with only 15 minutes of cooking time in the Air Fryer. Crispy potatoes paired with onions and bell peppers make for a delicious breakfast side dish.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 280kcal
Author: Katie

Equipment

  • Air Fryer

Ingredients

  • 8 small Red Potatoes
  • 1 tablespoon Grapeseed Oil
  • 1 teaspoon Season Salt
  • ½ teaspoon Smoked Paprika
  • ½ teaspoon dried parsley
  • ⅛ teaspoon black pepper
  • ½ White Onion diced
  • ½ red bell pepper diced

Instructions

  • Preheat the Air Fryer at 400 degrees Fahrenheit or until machine tells you to place food in Air Fryer.
  • While Air Fryer preheats, dice the potatoes. Add the diced potatoes to a bowl, drizzle with grapeseed oil, and sprinkle with season salt, smoked paprika, parsley, and black pepper. Toss until incorporated.
  • Once Air Fryer is preheated, add the potatoes to the basket. Shake until they are in a single layer.
  • Cook for 15 minutes.
  • While the potatoes cook, dice the onions and bell pepper. Toss in the bowl used for the potatoes. Add the onions and peppers at the half way mark of cooking flipping the potatoes so they brown on all sides.
  • Remove from the Air Fryer using a spatula and enjoy immediately.

Notes

  • Soak Potatoes – I have tested this recipe both ways and have found that if you soak the potatoes in cold water for 5-10 minutes before cooking it removes some of the starch making for a crispier potato.
  • Onions and Peppers – You do not have to add the onions and peppers to the potatoes if you don’t have the vegetables and/or simply don’t like them. You can also use red onion or any other color bell pepper you have on hand. Just note that red, yellow, and orange bell peppers are sweeter in flavor. Whereas, green bell peppers are stronger and not as sweet.
  • Seasonings – You can use any combination of seasoning for breakfast potatoes. The combination of seasoning I have listed is just what I prefer for breakfast potatoes.

Nutrition

Serving: 0.25c | Calories: 280kcal | Carbohydrates: 56g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 644mg | Potassium: 1605mg | Fiber: 6g | Sugar: 6g | Vitamin A: 614IU | Vitamin C: 49mg | Calcium: 40mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Grilled Chicken Pasta

by 36 Comments

Grilled Chicken Pasta is one of my favorite easy summertime dinners to make. Chicken marinated in Italian dressing is grilled to perfection and placed on top of a bowl of creamy bow tie pasta tossed with shredded carrots, broccoli and green peas. This recipe makes a lot and is perfect for lunch the next day.

Top view of a bowl of Grilled Chicken Pasta with vegetables, a large pot with bow tie pasta and veggies and a plate of grilled chicken breast.

My family loves grilled chicken and pasta. I have been making this Grilled Italian Chicken with Veggies and Bow Tie Pasta for over a decade now. It’s a go to recipe for me when I am not sure what to make for dinner. I can marinate the chicken ahead of time and throw the pasta and veggies on as the chicken cooks on the grill. I don’t ever feel obligated to making other side dishes with this recipe since the recipes is chocked full of veggies.

This is the ideal flexitarian meal to make. Their are tons of veggies and pasta in a light cream sauce with the meat on the side. Some nights I simply don’t want meat. So for those who want to partake in the meat I top sliced grilled chicken breast right on top of the pasta. I hope you will make this recipe and it will become a staple dinner time recipe in your home like it is in mine.

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Why this Recipe Works

Well-rounded meal: Grilled chicken bow tie pasta with vegetables is a delicious and nutritious meal that has everything you need to feel satisfied and energized. You’ll get your protein from the grilled chicken, your carbs from the pasta, and your vitamins and minerals from the veggies. Plus, the combination of flavors and textures is sure to please your taste buds!

Easy to make: You don’t need to be a gourmet chef to make this dish. With just a few simple ingredients and some basic cooking skills, you can whip up a meal that looks and tastes like it came from a fancy restaurant. Because the recipe is so versatile, you can customize it to your liking by using your favorite veggies or adding some herbs and spices.

Crowd-pleaser: Whether you’re cooking for your family, hosting a dinner party, or bringing a dish to a potluck, grilled chicken bow tie pasta with vegetables is sure to be a hit. The combination of flavors and textures is appealing to a wide range of tastes, and the colorful presentation is sure to impress your guests. Plus, you can easily double or triple the recipe to feed a crowd!

Ingredients

Ingredients on counter: pasta, chicken breast, carrots, broccoli, butter, parmesan, garlic, olive oil, milk, and peas.
  • Chicken Breast – I like to use boneless skinless chicken breast that have been marinated in Italian dressing.
  • Dairy – Milk, butter, and Parmesan cheese these are some of the ingredients you will need to make the cream sauce.
  • Veggies – Broccoli, matchstick carrots, green peas, and garlic.
  • Olive Oil – A little olive oil for the sauce.
  • Pasta – I like to use bow tie pasta also known as Farfalle for this recipe.

Directions

How to Grill Chicken Breast

Three chicken breast with grill marks on top of black grill grates.

Marinate chicken breast with Italian dressing. Mix well in a Ziploc bag and place in the refrigerator for up to 2 hours.Preheat grill to medium heat.

Cook the marinated chicken breast on the grill for 15 minutes, flipping half way or until internal temperature (using a meat thermometer) reaches 165 degrees Fahrenheit. Remove from the grill and tent with tin foil until ready to serve.

Cook Pasta and Veggies

Two photos split; left of bow tie pasta on a wooden spoon above a pot of boiling water, right filled with matchstick carrots and broccoli.

While the chicken is cooking on the grill; bring a pot of boiling water with 1 tablespoon of salt to a boil. Cook the pasta for 10 minutes (or according to package). Add the raw fresh broccoli and matchstick carrots during the last 3 minutes of cooking time. Once the pasta is al dente drain pasta and vegetables into a colander.

Three photos; left of butter olive oil and garlic melting, middle of female hand pouring in milk, right of milk mixture with peas.

In the same (emptied) cast iron pot, add 2 tablespoons olive oil and ¼ cup salted butter. Melt on medium heat for 1 minute. Then add 1 tablespoon minced garlic and cook for 1 minute. Then add milk and frozen peas and cook for 3 minutes. Mixing often.

Three photos of veggies, pasta and cheese in a large pot.

Once the peas are cooked, add the pasta/veggie combo back into the pot followed by ½ cup Parmesan cheese, and ⅛ teaspoon red pepper flakes (if desired). Stir well and cook on low for five minutes.

Bowl full of Grilled Chicken Pasta with veggies with a plate of chicken breast in background.

Slice cooked chicken diagonally, dish pasta into bowls and top with grilled chicken if desired.

FAQs

Bowl filled with bow tie pasta with shredded carrots, broccoli, and grilled chicken with a green pot and plate of chicken in the background.

Here are all the frequently asked questions readers have asked when making this recipe.

How many people does this grilled chicken pasta feed?

I can get anywhere from 4-6 servings depending on the portion size and if I serve a salad with this dinner or not.

How long do you cook bow tie pasta?

Per the packaging you should cook bow tie pasta for about 10 minutes or until al dente (meaning not soft but firm).

How long do you grill chicken on the grill?

You should grill chicken on medium heat (about 350 degrees Fahrenheit) for 10-15 minutes, flipping half way through the cooking process. Always check the internal temperature with a meat thermometer to ensure it is fully cooked.

How do you tell if grilled chicken is done?

Grilled chicken should be cooked until the internal temperature reaches 165 degrees Fahrenheit. It is best to use an instant read meat thermometer when cooking any meat. If you do not have a meat thermometer you can remove the thickest piece off the grill and cut it in half to ensure the inside is opaque in color.

Can I use heavy cream instead of milk?

Yes, in fact, I love to use heavy cream instead of milk in most of my cream sauce recipes. It gives a thicker and richer cream sauce.

Tips & Tricks

Green pot filled with bow tie pasta, shredded carrots, broccoli, green peas, and red pepper flakes.

Here are a few of my favorite tips and tricks I’ve learned when making this recipe.

  • Vegetables – You can add a wide variety of vegetables to this chicken pasta dish. Some vegetables that go well with this flavor profile are: mushrooms, zucchini/yellow squash, and asparagus.
  • Protein – If you don’t like chicken or maybe prefer something else try substituting pork tenderloin or seafood like shrimp, scallops, or even a piece of salmon.
  • Pasta – I have always made this recipe with bow tie pasta. However, any pasta shape will do like penne, cavatappi, or even linguini.
  • Marinades – I love to use Italian dressing as marinade, but I also will use McCormick Roasted Garlic & Herb Seasoning and sprinkle that on chicken breast. You could also use cajun seasoning, blackening seasoning, or even Mojo seasoning. Each marinade/seasoning will bring a different taste to the dish.
  • Add Additional Spice – For more heat add ⅛ teaspoon additional red pepper flakes to the pasta.

Chicken Dinner Recipes

White bowl filled with bow tie pasta, broccoli, carrots, and grilled chicken with grilled chicken in the background and a green pot with pasta in background.

Still craving more chicken dinner recipes? Here are a few more of my favorites.

If you make this Grilled Chicken Pasta recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White bowl filled with bow tie pasta, vegetables, and grilled chicken with green pot in background and grilled chicken on plate.

Grilled Chicken Pasta

Grilled Chicken Pasta is one of my favorite easy summertime dinners to make. Chicken marinated in Italian dressing is grilled to perfection and placed on top of a bowl of creamy bow tie pasta tossed with shredded carrots, broccoli and green peas. This recipe makes a lot and is perfect for lunch the next day.
5 from 2 votes
Print Pin Save Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinating Time: 2 hours
Total Time: 2 hours 35 minutes
Servings: 6
Calories: 618kcal
Author: Katie

Equipment

  • Grill
  • Stove Top

Ingredients

  • 1 pound Chicken Breast
  • 1 cup Italian Dressing
  • 1 tablespoon salt
  • 12 ounces Bow Tie Pasta
  • 12 ounces Broccoli Florets
  • 10 ounces matchstick carrots
  • 2 tablespoon olive oil
  • ¼ cup salted butter
  • 1 tablespoon garlic minced
  • 1 cup frozen peas
  • 1 cup milk
  • ½ cup parmesan cheese
  • 1 tablespoon parsley
  • ⅛ teaspoon red pepper optional

Instructions

  • Marinate chicken breast with Italian dressing. Mix well in a Ziploc bag and place in the refrigerator for up to 2 hours.
  • Preheat grill to medium heat. Cook the marinated chicken breast on the grill for 15 minutes, flipping half way or until internal temperature reaches 165 degrees Fahrenheit. Remove from the grill and tent with tin foil until ready to serve.
  • While the chicken is cooking on the grill; bring a pot of boiling water with 1 tablespoon of salt to a boil. Cook the pasta for 10 minutes (or according to package).
  • Add the raw fresh broccoli and matchstick carrots during the last 3 minutes of cooking time. Once the pasta is al dente drain pasta and vegetables into a colander.
  • In the same (emptied) pot, add 2 tablespoons olive oil and ¼ cup salted butter. Melt on medium heat for 1 minute. Then add 1 tablespoon minced garlic and cook for 1 minute. Then add milk and frozen peas and cook for 3 minutes. Mixing often.
  • Once the peas are cooked, add the pasta/veggie combo back into the pot followed by ½ cup Parmesan cheese, and ⅛ teaspoon red pepper flakes (if desired). Stir well and cook on low for five minutes.
  • Slice cooked chicken diagonally, dish pasta into bowls and top with grilled chicken if desired.

Notes

  • Vegetables – You can add a wide variety of vegetables to this chicken pasta dish. Some vegetables that go well with this flavor profile are: mushrooms, zucchini/yellow squash, and asparagus.
  • Protein – If you don’t like chicken or maybe prefer something else try substituting pork tenderloin or seafood like shrimp, scallops, or even a piece of salmon.
  • Pasta – I have always made this recipe with bow tie pasta. However, any pasta shape will do like penne, cavatappi, or even linguini.
  • Add Additional Spice – For more heat add ⅛ teaspoon additional red pepper flakes to the pasta.

Nutrition

Serving: 1c | Calories: 618kcal | Carbohydrates: 62g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1914mg | Potassium: 902mg | Fiber: 6g | Sugar: 12g | Vitamin A: 8895IU | Vitamin C: 66mg | Calcium: 220mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Air Fryer Salmon Recipe

by 2 Comments

If you love salmon you’ll love my easy Air Fryer Salmon Recipe that is made in under 15 minutes from start to finish. This gluten free / dairy free seafood recipe makes for an easy weeknight dinner or an elegant dinner party main dish.

White platter filled with 4 seasoned salmon filets with lemon wedges on platter.

I’ve owned an Air Fryer for almost 2 years now. I dabbled in using it here and there, but never really started documenting recipes until this year. That’s when I shared my Air Fryer Chicken Strips recipe. It dawned on me a few months ago that I should try to throw a piece of salmon in the air fryer.

Oh-my… my Air Fryer Salmon Recipe is the ONLY way I’ll ever make salmon again. It’s cooked in 10 minutes. Takes only 5 minutes to prep. So basically you can have dinner in the table from start to finish in just 15 minutes time!

Since I know how much my readers LOVE seafood recipes I knew I had to share this easy salmon recipe. Over the next year, I plan to add more Air Fryer recipes, too!

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Ingredients

Ingredients on white parchment paper: salmon, paprika, salt, pepper, garlic powder, and lemon.
  • Salmon – I only use wild caught salmon.
  • Olive Oil – You need to get this in the spray form to lightly spray on top of the fish. This helps the seasoning stick on and gives a nice crust.
  • Spices – I like to use a blend of salt, pepper, garlic powder, and paprika. I’ll sprinkle a little bit of dried or fresh parsley on the fillets after it’s done being cooked.
  • Lemon – I love to squeeze fresh lemon juice on the air fry salmon fillets after they are done cooking. To me, it brightens up the fish.

How to Cook Salmon in Air Fryer

Preheat the Air Fryer to 400 degrees Fahrenheit.

Top view of a seasoning blend in a glass bowl.

Mix together the black pepper, salt, garlic powder, and paprika.

Top view of female hand rubbing seasoning on salmon filets.

Spray the fillets with olive oil spray. Then divide and sprinkle the seasoning on the four salmon fillets.

Two mesh trays in an air fryer with salmon filets on trays.

Spray the wire racks with the olive oil spray and then place the salmon on the racks.

Top view of a female hand holding a blue pot holder taking out a metal rack with salmon filets on it.

Cook for 10 minutes until golden in color and salmon is flaky.

White plate filled with salmon filet, lemon wedge, white rice, and zucchini.

Serve immediately with your favorite side dishes like zucchini with tomatoes and rice.

FAQs

White plate filled with salmon, rice, and salmon filets on platter in background.

Here are all the frequently asked questions readers have asked when making my salmon air fryer recipe.

Does salmon stick to air fryer?

Yes, the skin will stick to the Air Fryer even when non-stick cooking spray has been sprayed on the racks. The best way to prevent skin from sticking is to place a piece of parchment paper underneath the fish on the rack.

What temp do you cook salmon?

I like to cook salmon at 400 degrees Fahrenheit when using the Air Fryer.

Can you cook frozen raw fish in air fryer?

Yes, you can cook frozen raw fish in the air fryer. You will need to add on 2-4 additional minutes depending on the thickness.

Tips & Tricks

White plate filled with white rice, zucchini, tomatoes, a lemon wedge and a fork flaking cooking salmon.

Here are a few of my favorite tips and tricks I’ve learned when making this recipe.

  • Seasoning – You can use my house seasoning blend with paprika or you could use cajun seasoning, blackening seasoning, or simply salt, pepper, olive oil and lemon.
  • Salmon – I only use wild salmon for my family. I can find a decent price for wild caught salmon from time to time at Costco and Whole Foods. I then cut the fish into 4 oz. pieces prior to cooking. Make sure the pieces our as even in size as possible, so that the fish cooks evenly.
  • Frozen salmon in Air Fryer – You can cook frozen salmon in the Air Fryer. Depending on the thickness and size of the piece will depend if you add an additional 2-4 more minutes on to the cooking time.
  • Preheat Air Fryer – I always recommend preheating the air fryer a few minutes prior to cooking. I’ll start the air fryer then I’ll season the salmon and stick it in to cook!
  • Overcrowd – Make sure you don’t over crowd the tray or basket. This will help ensure the fish cooks evenly and that you have crispy skin. If the fish fillets are touching one another you risk your fish being soggy and not crispy.

New to Air Frying?

Are you new to Air Frying? If so, check out my Air Fryer Recipes for Beginners guide. It is full of useful tips, tricks, resources, and over 20+ recipes ranging from breakfast, main dishes, side dishes, and even dessert!

Visit the Guide
brats, baked potato, green beans, and bacon with text on image for Pinterest.

Sides for Salmon

If you make this air fryer salmon recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

Four salmon filets on a white platter with lemon.

Air Fryer Salmon Recipe

If you love salmon you'll love my easy Air Fryer Salmon Recipe that is made in under 15 minutes from start to finish. This gluten free / dairy free seafood recipe makes for an easy weeknight dinner or an elegant dinner party main dish.
5 from 2 votes
Print Pin Save Rate
Course: Dinner, Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Calories: 163kcal
Author: Katie

Equipment

  • Air Fryer

Ingredients

  • ¼ teaspoon Black Pepper
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Garlic Powder
  • 1 teaspoon Paprika
  • 16 oz. Salmon Fillets divided
  • Olive Oil Spray

Instructions

  • Preheat the Air Fryer to 400 degrees Fahrenheit.
  • Mix together the black pepper, salt, garlic powder, and paprika.
  • Spray the fillets with olive oil spray. Then divide and sprinkle the seasoning on the four salmon fillets.
  • Spray the wire racks with the olive oil spray and then place the salmon on the racks. Cook for 10 minutes until golden in color and salmon is flaky.

Notes

  • Salmon – I only use wild salmon for my family. I can find a decent price for wild caught salmon from time to time at Costco and Whole Foods. I then cut the fish into 4 oz. pieces prior to cooking.
  • Frozen Salmon – You can cook frozen raw fish in the air fryer. You will need to add on 2-4 additional minutes depending on the thickness. 
  • Seasoning – You can use my house seasoning blend with paprika or you could use cajun seasoning, blackening seasoning, or simply salt, pepper, olive oil and lemon.
  • Preheat Air Fryer – I always recommend preheating the air fryer a few minutes prior to cooking. I’ll start the air fryer then I’ll season the salmon and stick it in to cook!
  • Overcrowd – Make sure you don’t over crowd the tray or basket. This will help ensure the fish cooks evenly and that you have crispy skin. If the fish fillets are touching one another you risk your fish being soggy and not crispy.

Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 1g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 62mg | Sodium: 196mg | Potassium: 571mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Garlic Herb Butter for Steak

by 1 Comment

After one meal with my Garlic Herb Butter for Steak your family will never want to use another butter again. Fresh herbs, minced garlic, and your favorite salted butter come together in minutes to create the perfect topping in this easy-to-make recipe.

Red dish filled with sliced butter with swordfish steaks in an orange skillet in the background.

Let’s not deny it: as the house cook, we all love butter and we all use it a lot. Kids, especially, seem to slather it on everything you put in front of them! My kids will eat slices of freshly baked bread with copious amounts of butter on top if I let them.

I think that might just be one of the many reasons why they love going to Grandma’s house so much. Unlimited bread and butter at dinner. Unsalted butter can taste bland and add little to a meal, though. If you want to kick things up a notch at the dinner table, creating my garlic herb butter is the quickest, simplest way maximize flavor.

My garlic herb butter is what’s called a compound butter—basically, a butter with add-ins. In just a few minutes, you’ll take a stick of salted butter, mix in some parsley and garlic, and have something brand-new for your loved ones. Throw this garlic herb butter on everything: seafood, veggies, toast…in my opinion, it’s also the very best compound butter for steak you’ll ever have. It’s also the same garlic herb compound butter I use to finish off my swordfish steaks.

I also include a recipe on how to make fresh butter from scratch below. I remember the first time I made homemade butter. I believe I was in preschool, and it was around Thanksgiving. My teacher, Mrs Maghinity, poured heavy cream into a well sealed Tupperware. All of my classmates, and I sat in a circle in her classroom and we each took turns, one by one, “churning the butter”.

We shook the butter until we could not shake it any longer. I would imagine that this was a teachable moment about how the pilgrims made their feast for Thanksgiving. At the same time a great way to waste the bountifulness of energy coming from 10+ four year olds. 

I hope you find my complete guide on Garlic Herb Butter for Steak super helpful.

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Garlic Herb Butter: Ingredients & Tools

Ingredients on marble countertop: butter, garlic, and parsley.

About the ingredients used:

  • Salted butter: I have seen versions of this recipe that use unsalted butter plus salt, rather than pre-salted butter. It’s really to your taste in the end (unsalted + salt won’t ruin it or anything!) but I find the store-bought salted stuff perfect for the recipe.
  • Minced garlic, fresh parsley: These provide the flavor you’re looking for. Get fresh herbs, not dry ones! Feel free to add other herbs you know you’ll love, too…but if you want the basics, you can’t go wrong with parsley and garlic.

About the tools used:

Compound butter like this is best stored in plastic wrap, shaped a little like a log, so grab that off your shelf to make your life easier.

How To Make Homemade Garlic Butter

Square glass bowl filled with a stick of butter, minced parsley, and garlic.

Follow these easy steps and you’ll have the best compound butter for steak (and other goodies) right at your fingertips.

Square glass bowl filled with butter mixture and a fork burried under butter.

In a bowl, mix together the salted butter, minced garlic, and parsley until well-blended. 

Top view of a piece of clear plastic wrap with Garlic Herb Butter in the middle.

Lay a piece of plastic wrap flat on the counter. Scoop butter into the middle of the plastic wrap.

Close up of a log of Garlic Herb Butter wrapped in plastic wrap.

Fold the plastic wrap over and begin to form into a log. Wrap the butter like a package (folding the longer sides over each other, then wrapping the ends). 

Refrigerate for at least 30 minutes or until the butter hardens.

Once the butter is hard, slice and use on proteins like seafood, steak, or chicken. You can also slather it on bread or use it to sauté vegetables! 

Roasted Garlic Butter

If you love a deeper roasted garlic flavor to your butter I have another variation for you.

Before you start your butter making you’ll want to roast 2 heads of garlic for 30-45 minutes at 400 degrees. Simply, cut the top off the garlic so the garlic can breathe and it will be easier to remove the roasted garlic once it’s cooked.

Once the garlic is finished roasting take it out to cool. Then, simply squeeze the garlic out of the bulb into the softened butter. Or add it to fresh homemade whipped butter (see below for instructions). I know that squeezing the butter out of the bulb might seem wasteful, and you won’t yield as much garlic but this is what I find most easiest.

How to Make Butter from Cream

Using a KitchenAid Stand Mixer and a whisk attachment place 1 cup of heavy whipping cream and ¼ teaspoon salt in your mixer. Start on medium speed. As it begins to thicken– gradually increase the speed.

PRO TIP: I like to place a tea towel over my mixer to reduce splashes outside of the bowl.

Mix on high until you have one large ball of “butter” and liquid on the bottom of the bowl. They will separate over time. Once the butter has separated place the butter in a strainer and dump the water like mixture (aka buttermilk) from the bowl. Do not push the butter through the strainer. Gently move the butter ball around so that additional buttermilk releases from the butter ball.

Place the butterball back in the mixer and begin mixing again. You may notice over a minute or two time span that you have more buttermilk. Repeat the step from above if needed. Your butter should start “whipping” and becoming a softer consistency.

Add Seasoning to Homemade Butter

If you want to flavor your butter at this point you can add in roasted garlic (from above directions). Mix until well incorporated and then place your butter in a crock. Serve immediately and/or refrigerate covered for up to 5 days.

FAQs

Red dish filled with a log of Garlic Herb Butter sitting on a blue and white checkered cloth.

Here I’ve compiled a few questions I’ve gotten when sharing this recipe for homemade garlic butter. Take a look.

Is this recipe gluten-free or dairy-free?

It is gluten-free, but not dairy-free, since it is butter, after all. I have not tested this recipe with dairy-free butter, but I’m sure you can give it a try!

I’ve seen other recipes for garlic herb butter use lemon juice, black pepper, etc. Can I try those in this recipe?

Yes, of course! For you, experimentation may be the key to unlocking the greatest compound butter ever. I just like the basics and this recipe, with garlic and parsley only, does the trick for me. (Plus it’s quick, it uses ingredients you probably have on hand, and it suits the tastes of everyone in my family.)

Do you have suggestions for other herbs you can add into garlic herb butter?

Try these out: Basil, Oregano, Sage, Thyme, Rosemary, Chives. As I said above, using fresh herbs over dried herbs will bring out a lot of flavor in this garlic herb butter recipe.

How long will this keep in the fridge?

I have never measured exactly, but like regular butter, it should be fine for a few weeks.

Do you have more suggestions for using this garlic herb butter?

Of course, it’s the best compound butter for steak you’ll ever try, but you can also slather it on… Pasta, Roasted or baked potatoes, Garlic bread or toasted bread sides, Corn on the cob, Roasted chicken, Shrimp (especially grilled shrimp), Seafood, like swordfish steaks!
It’s amazingly versatile.

If you like butter, you’ll love my other recipes!

Red butter dish with a log of Garlic Herb Butter with three slices cut from it.

Butter is a key ingredient in my household. Take a look at some recipes that use them:

Homemade Seasoning Recipes

If you make this Garlic Herb Butter for Steak recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

red plate with a log of herb butter sliced on top.

Garlic Herb Butter for Steak

After one meal with my Garlic Herb Butter for Steak your family will never want to use another butter again. Fresh herbs, minced garlic, and your favorite salted butter come together in minutes to create the perfect topping in this easy-to-make recipe.
5 from 1 vote
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Course: Butter
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Refrigerate: 30 minutes
Total Time: 35 minutes
Servings: 8
Calories: 103kcal
Author: Katie

Equipment

  • Mixing Bowl
  • Refrigerator

Ingredients

  • 1 stick Salted Butter softned
  • 1 tablespoon minced garlic in water
  • 2 tablespoon fresh parsley

Instructions

  • In a bowl, mix together the salted butter, minced garlic, and parsley until well-blended. 
  • Lay a piece of plastic wrap flat on the counter. Scoop butter into the middle of the plastic wrap.
  • Fold the plastic wrap over and begin to form into a log. Wrap the butter like a package (folding the longer sides over each other, then wrapping the ends). 
  • Refrigerate for at least 30 minutes or until the butter hardens.

Notes

  • Homemade Butter Recipe –
    • Using a KitchenAid Stand Mixer and a whisk attachment place 1 cup of heavy whipping cream and ¼ teaspoon salt in your mixer. Start on medium speed. As it begins to thicken– gradually increase the speed.
    • Mix on high until you have one large ball of “butter” and liquid on the bottom of the bowl. They will separate over time. Once the butter has separated place the butter in a strainer and dump the water like mixture (aka buttermilk) from the bowl. Do not push the butter through the strainer. Gently move the butter ball around so that additional buttermilk releases from the butter ball.
    • Place the butterball back in the mixer and begin mixing again. You may notice over a minute or two time span that you have more buttermilk. Repeat the step from above if needed. Your butter should start “whipping” and becoming a softer consistency.
    • Mix in your favorite toppings like fresh parsley and garlic or a variety of fresh chopped herbs.
    • Shape in a log like above or place in a container and store in the refrigerator.

Nutrition

Serving: 1tablespoon | Calories: 103kcal | Carbohydrates: 1g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 102mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

50 Healthy Family Meals

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What’s for dinner? I have 50 Easy, Healthy Family Meals to get you out of the dinnertime rut, and bringing dinnertime joy back to the table for everyone. No need to make separate meals for kids and adults. Dinnertime is about sharing the same meal together. After all, you are not a short order cook!

Top left; meatloaf; top rightl chicken fajitas in skillet, bottom right; pulled pork, bottom left fish tacos with text on image.

Being a parent is hard. So why does dinner have to be hard too? Today, I’m focusing on ways to help not only simplify your dinner time routine but get you out of the “what’s for dinner” rut! My recipe round-up of 50+ Easy Healthy Family Meals is sure to be your new go-to. My hope, is that you will save (or pin) this list of family meals and start cooking down the entire list.

Most dinners are perfect for a family of 4. However, some might make more or a little less. Either way–I know you are going to love this time saving guide to give you a wide variety of ideas for dinner.

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Fajita Seasoning

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Fajita Seasoning is much easier to make then you might think. It requires just a few basic spices from the spice cabinet. Whip up a large batch in five minutes, and keep on hand to make fajitas any night of the week!

Top view of a glass jar filled with seasoning and two measuring spoons on marble countertop with seasoning.

Years ago when I first started Katie’s Cucina, I challenged myself to learn how to make all the store-bought packet seasonings that I had bought at the grocery stores for years. Instead, I found that making these seasonings from scratch eliminated so much of the preservatives, excess sodium, and fillers you find in them. I keep a mason jar of Fajita Seasoning in my pantry at all times. One to three tablespoons is all I need to whip up my favorite skillet fajitas, grilled steak and shrimp fajitas, vegetarian fajitas, Grilled Steak Fajita Quinoa Bowls, or even my sheet pan fajitas for a quick and easy dinner!

I hope you’ll find that making your own homemade fajitas seasoning is just as easy as I’m about to show you. And of course, tastes one hundred times better then the store bought version. I promise, once you make fajita seasoning from scratch–you’ll never want fajitas any other way!

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Pumpkin Seeds Recipe

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Ever wonder how to bake pumpkin seeds? I’m sharing my tried and true Roasted Pumpkin Seeds Recipe complete with step-by-step photos, tips, tricks, and my go-to seasoning combos!

Roasted pumpkin seeds in a little white bowl, glass jar and a pumpkin in background.

I’ve grown to love pumpkin seeds over the years. Something about the whole process, the flavor combos, and the crunch that has me indulging once a year. My Roasted Pumpkin Seeds Recipe has been my go-to method for years, and I hope it will be your go-to recipe, too.

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Slow Cooker Chili Cheese Dip

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Looking for an easy-to-make crowd pleasing appetizer? This 3-ingredient creamy Slow Cooker Chili Cheese Dip is the perfect game day dip and made in minutes time!

closeup of melted cheese over orange meaty sauce in small bowl next to fritos with title text.

Whether you’re entertaining to watch a sporting event or simply want something hearty and comforting to nosh on. This 3-ingredient slow cooker chili cheese dip is sure to be a crowd favorite! I love to make this recipe when I know I’m entertaining and want a dip as an easy appetizer. This recipe takes literally 5 minutes to put together and less then 5 minutes to finish before serving.

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Craft Beer Festival at SeaWorld Orlando

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Thank you SeaWorld Orlando for hosting us. As always, all opinions are my own.

Looking for something fun to do in Central Florida area? Check out the Craft Beer Festival at SeaWorld Orlando during select dates in August and September!

Wagon outside draped with leaves and foliage with craft beer festival sign and beer bottles.

Last weekend my family was hosted by SeaWorld Orlando to check out the Craft Beer Festival. I was so happy when I heard the other month that the festival would still go on, just modified to keep it safe during this crazy times. We have been annual passholders now for 2-3 years and have looked forward to this event. My kids love Sesame Street Land!

This festival runs from August 19th – September 20, 2020! The festival hosts over 100+ different Craft Brews from local breweries and 20+ food items expertly paired to match your preferred brew. You are sure to find something for everyone!

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Grilled Lemon Garlic Red Snapper

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Grilled Lemon Garlic Red Snapper is a delicious and healthy recipe you can make for lunch or dinner in under 30 minutes! Simple spices from your pantry, olive oil, and fresh lemon yield the most flaky and moist fish main dish!

sheet pan with grilled fish topped with lemon wheels, grape tomatoes, and asparagus with title text.

When I first published this recipe for Grilled Lemon Garlic Red Snapper in 2018 it was all on a whim. Since publishing this fish recipe it has become an extremely popular recipe here on Katie’s Cucina. I wanted to update where needed, but also keep some of the story behind this meal. After all, this is a place where I love to share stories around food and my family.

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Mahi Mahi Tacos

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Indulge in the perfect blend of flavors with my tantalizing recipe for mahi mahi tacos, featuring succulent pan seared fish, homemade mango salsa, and a touch of spice, guaranteed to transport your taste buds to culinary paradise in 30 minutes time.

3 plated Mahi Mahi Fish Tacos with Mango Avocado Salsa and purple cabbage with title text.

Are you a lover of all things fish? We are! Since my house is obsessed with taco’s and all things Mexican cuisine I created this recipe for Mahi Mahi Tacos. This was part because my husband goes mahi fishing a few times each year and I typically have an abundance in my freezer. Also, we simply love fish tacos.

Mahi-Mahi Fish tacos are fresh, full of flavor, and best of all you can make it in less than 30 minutes from start to finish. Yes, you read that correctly you can make a homemade salsa, fry corn tortillas to make crispy tacos and of course the real star of the meal the pan seared mahi mahi fish.

In case you are not too familiar with mahi-mahi. It’s a white fish that is a little firmer and perfect for fish tacos since its thick and won’t fall apart in the pan. I’m here to share with you how to easily execute this delicious dinner in under 30 minutes time.

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Why this Recipes Works

Taste – Mahi mahi’s mild and slightly sweet flavor pairs perfectly with various seasonings like taco seasoning, fajita seasoning, or my personal favorite blackening seasoning. Making it a versatile and delicious choice for tacos.

Healthier option – Mahi mahi is a lean fish that is low in calories and rich in protein, omega-3 fatty acids, and essential nutrients, offering a healthy alternative to traditional meat fillings.

Easy Dinner – I love to make fish tacos when I know I’m in a crunch for time. Not only does it ensure that my family gets a healthy, delicious, and nutritious dinner, but it also means we aren’t stuck eating take-out. If you are really pressed for time you can buy store bought mango salsa or make the salsa ahead of time.

Ingredients

top view 4 plated Mahi Mahi Fish Tacos with Mango Avocado Salsa next to bowl of salsa.
  • Vegetables – You will need avocado, shredded cabbage, and plum tomatoes for this recipe.
  • Fruit – One ripe mango as well as lime is needed for this recipe.
  • Cilantro – Fresh cilantro adds not only flavor but freshness to this dish.
  • Fish – I prefer to make mahi mahi when I’m making fish tacos. Any white fish will work though.
  • Taco Seasoning – Since these are tacos I like to use taco seasoning but blackening seasoning or even Cajun seasoning works.
  • Canola Oil – I like to use canola oil as it has a high smoke point and perfect for pan searing fish.
  • Tortillas – I like to fry the corn tortillas to give then a light crunch. You can skip the frying part if you want to stay on the healthier side.

How to Make Mango Salsa

I made the salsa first, by combining the diced avocado, mango, plum tomato, and cilantro in a bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until your ready to construct the tacos.

How to Make Fish Tacos

Mahi Mahi Searing in pan with oil.

Next, sear the fish. I heated a 3 quart sauté pan on medium heat. Then season the fish on both sides, and sear for a few minutes until a nice little crust is on each side and the inside is cooked.

After the fish is done cooking I remove the fish and place on a plate. Tent the fish with aluminum foil to keep it warm

tongues holding soft tortilla over pan of hot oil prior to hardening shell.

Pour in the remaining canola oil into the pan. Bump the heat up to high and get ready to fry your taco shells. I posted a tutorial about how to make crunchy hard taco shells.

Next, assemble the fish tacos. Add the coleslaw to the fried taco, a piece of fish and the avocado mango salsa. Repeat until all the tacos are made. Add a squeeze of lime juice to each taco for good measure and enjoy.

FAQs

3 plated Mahi Mahi Fish Tacos with Mango Avocado Salsa next to lime and a yellow iced beverage.
What is the best way to know if mahi mahi is cooked properly?

Mahi mahi should appear opaque and flake easily with the tines of a fork when cooked. It’s essential to ensure the internal temperature reaches 145°F (63°C) for safe consumption.

Can I use frozen mahi mahi for tacos?

Yes, you can use frozen mahi mahi just make sure you thaw it in the refrigerator overnight before cooking. Make sure the fish is fully defrosted before cooking.

Are there any alternative cooking methods for mahi mahi tacos?

Besides pan-searing, you can also grill, bake, or even deep-fry mahi mahi for tacos. Each method provides a slightly different texture and flavor, so choose based on your preferences and cooking skill level.

Tips and Tricks

closeup Fish Tacos with Mango Avocado Salsa with a margarita and avocado mango salsa in the background.

Here are all my tips and tricks when making fish tacos with mango salsa.

  • Servings – This recipe makes 6 tacos which is enough for 2 hungry adults or possibly 3 if you serve with other side dishes. You can easily adjust the quantities to feed more if desired.
  • Marinate – Allow the fish to soak in a flavorful marinade for at least 30 minutes before pan searing to enhance its taste and tenderness.
  • Non-stick Pan – Use a non-stick pan to ensure the mahi filet does not stick to the pan.
  • Don’t overcook fish – Cook the mahi mahi for about 4-5 minutes per side until it flakes easily with a fork.
  • Toppings – Elevate your tacos by adding fresh ingredients like crunchy cabbage, diced avocados, chopped cilantro, fruit salsas, and a squeeze of lime for a burst of freshness. Want to get really crazy swap the mango salsa for peach salsa or drizzle on a little creamy cilantro dressing on top.

Mexican Side Dishes

Here are a few side dishes that go great with fish tacos.

These mahi mahi fish tacos use the stove top which is perfect for any time of the year. If you are craving fresh fish and ingredients this recipe is perfect for you!

If you make these mahi mahi fish tacos, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

White round plate with three soft fish tacos with avocado and cabbage on them.

Mahi Mahi Tacos

Indulge in the perfect blend of flavors with my tantalizing recipe for mahi mahi tacos, featuring succulent pan seared fish, homemade mango salsa, and a touch of spice, guaranteed to transport your taste buds to culinary paradise in 30 minutes time.
5 from 6 votes
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Course: Main Course
Cuisine: Mexican
Diet: Low Salt
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2
Calories: 617kcal
Author: Katie

Equipment

  • 1 Bowl
  • 1 Cutting Board
  • 1 Knife
  • 1 Zester
  • 1 Juicer
  • 1 Stove Top
  • 1 Pair of Tongs

Ingredients

  • 1 Hass avocado
  • 1 mango diced
  • 2 plum tomatoes diced
  • 1 tablespoon cilantro minced
  • ½ Lime zested
  • 1 Lime juiced and divided
  • 16 ounce Mahi Mahi Filets
  • 1 teaspoon taco seasoning
  • 1 cup + 1 tablespoon canola oil
  • 6 Corn tortillas
  • ½ cup shredded cabbage

Instructions

Avocado Mango Salsa

  • First, prepare the avocado mango salsa. Combine the diced avocado, mango, plum tomato, and cilantro in a bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until your ready to construct the tacos.

Fish Tacos

  • Season the mahi mahi with the taco seasoning on both sides, and set to the side. Then, preheat a large killet on medium heat.
  • Add 1 tablespoon of vegetable oil. Cook the mahi mahi for 5 minutes, turn over and cook for an additional 5 minutes. Then remove the fish from the pan and set to the side (to keep it warm you can tent the fish with a piece of aluminum foil).
  • Using the same sauté pan, add in 1-cup canola cooking oil. Increase the heat to high. After the oil has heated for 1-2 minutes, place one white corn tortilla in the skillet. Once it begins to bubble (about 10-15 seconds) turn the corn tortilla over, let it stand for 5 seconds then using tongs fold one end in half. Rotate each side for a few seconds until golden brown.
  • Once the corn tortilla shell is golden brown, remove from the sauté pan and place on a paper-towel lined plate. Repeat until all the taco shells have been cooked.
  • Place a tablespoon or so of shredded cabbage in the middle of a tortilla, a pieces of the fish, and top with the avocado mango salsa. Repeat until all tacos are made.

Notes

  • Servings – This recipe makes 6 tacos which is enough for 2 hungry adults or possibly 3 if you serve with other side dishes. You can easily adjust the quantities to feed more if desired.
  • Marinate – Allow the fish to soak in a flavorful marinade for at least 30 minutes before pan searing to enhance its taste and tenderness.
  • Non-stick Pan – Use a non-stick pan to ensure the mahi filet does not stick to the pan.
  • Don’t overcook fish – Cook the mahi mahi for about 4-5 minutes per side until it flakes easily with a fork.
  • Toppings – Elevate your tacos by adding fresh ingredients like crunchy cabbage, diced avocados, chopped cilantro, fruit salsas, and a squeeze of lime for a burst of freshness.

Nutrition

Serving: 1g | Calories: 617kcal | Carbohydrates: 67g | Protein: 28g | Fat: 30g | Saturated Fat: 4g | Cholesterol: 72mg | Sodium: 159mg | Potassium: 1463mg | Fiber: 16g | Sugar: 17g | Vitamin A: 4272IU | Vitamin C: 61mg | Calcium: 119mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Instant Pot Jambalaya

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Instant Pot Jambalaya is a comforting meal that can be made in under an hour and feeds an army of people. Makes for perfect leftovers for lunch or even dinner the next day.

Instant Pot Chicken, Andouille Sausage, and Shrimp Jambalaya in a bowl with rice in front of instant pot.

Many years ago I published my recipe for crock pot jambalaya. To this day, it has been one of my most visited recipes of all time. Rightfully so, given that I make it for my family at least once a month. Its New Orleans comfort food at its finest. Is it very authentic? Meh… I’m not Cajun and have only visited the region once. So some might argue with it’s authenticity. But, dang is it good and has all the flavors of New Orleans in one pot! If you love chicken, spicy andouille sausage, and shrimp paired with a tomato-base rice. I think you will love this recipe for Instant Pot Jambalaya.

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Grilled Kielbasa and Potato Foil Packets

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Fire up the grill and get ready for sausage foil packets a no-fuss, no-mess dinner made in 30 minutes! Enjoy this delicious and easy recipe for Grilled Kielbasa and Potato Foil Packets perfect for at home or on a campsite.

Top view of a sheet pan with foilled packets filled with Kielbasa, Potato, green beans, and parsley with text on image.

We are in the heart of summer and it’s hot! The days are long and the kids are home from school. In my case, my son is home all day every day and wanting to see friends and do fun things daily. By the time dinner rolls around I’m exhausted. I need no-fuss low energy exerting dinners. That’s where my kielbasa foil packets come in to play.

Enter this quick (done from start to finish in 30 minutes) and easy recipe for grilled kielbasa and potato foil packets. Chocked full of fresh kielbasa (a family favorite in my home), freshly sliced potatoes, bell peppers, onions, and green beans. It’s a full dinner in one packet! Perfect for a quick weeknight dinner or even entertaining. If your making this recipe for a large group just double (or triple) the recipe! You could even prep the veggies ahead of time to cut down even more of the prep time.

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Sheet Pan Chicken and Squash Dinner

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Spice up dinner with a simple but flavorful Sheet Pan Chicken and Squash dinner recipe! A delicious and easy meal to make, and very few dishes to be cleaned up after dinner.

top view of browned chicken and sliced zucchini and squash on sheet pan with title text.

Squash season here in Florida has arrived. Years ago, at our old house I had an amazing and very abundant garden. I grew yellow squash and zucchini. If you’ve ever grown squash you know that if you find a good spot you will have more squash then what you know what to do with. That was always my case. We had so much squash we would eat it for breakfast, lunch, and dinner for weeks if not months depending on how the weather was.

Here in Florida, our gardening season is much different then the rest of the country. We garden mostly in spring and fall—it’s way too hot to grow anything in summer here. So with squash season in full bloom that’s what helped inspired me for this new sheet pan dinner. This dinner is both dairy and gluten free. Making it the perfect meal to enjoy if you are on a specific diet or deal with food allergies.

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Shrimp Creole Deviled Eggs

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Spice up every day Deviled Eggs, and make my delicious and easy recipe for Shrimp Creole Deviled Eggs. Sure to be a new family favorite!

Shrimp Creole Deviled Eggs

Can you believe that Easter is right around the corner? What do you do when you have an excess of hard boiled eggs? Make deviled eggs of course. I’m excited to share three kicked-up deviled egg recipes with you this week. To start off the week, I’m sharing with you my recipe for Shrimp Creole Deviled Eggs.

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Escape to the Bahamas… at Bahama Breeze!

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This post brought to you by Bahama Breeze. The content and opinions expressed below are that of Katie’s Cucina.

 
 
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Bahama Breeze Ultimate Margarita
A few weeks ago on a Friday evening my family and I had dinner at Bahama Breeze. My husband and I love Bahama Breeze. When we are yearning for a caribbean vacation but one isn’t in the cards we go to Bahama breeze to unwind and feel like we are on vacation for a couple of hours! It’s been well over a year since we’ve dined at Bahama Breeze, so it was a nice welcomed treat!
We dined on a Friday evening because to experience Bahama Breeze Viva La Rita party that happens every Friday night! I love margaritas, so this celebration was a given to me!
Bahama Breeze Ultimate Margarita
Every Friday night you can visit your local Bahama Breeze for the Friday Night Parties for Viva La ‘Rita the party will continue through Cinco de Mayo. You can enjoy live music and giveaways as well as tasty margaritas!

Bahama Breeze Tuna Stack
 
We started with the Ahi Tuna Stack. Ahi grade tuna marinated in fresh citrus, ginger and soy, topped on wonton crackers. If you love Ahi Tuna you’ll love this!
Bahama Breeze Jerk Chicken
My husband has always wanted to try the Jerk Chicken. They are known for their caribbean jerk chicken and he’s so glad he finally tried it. Half chicken marinated in authentic jerk seasonings and roasted, served with yellow rice, black beans and ripe plantains. He’s a creature of nature and typically orders the same Cajun pasta every time (although delicious I’m glad he branched out)!
Bahama Breeze Seafood Paella
I love the Seafood Paella so that’s what I went with. A Caribbean classic, (pie-ay-ah) sauteed scallops, shrimp, fish, mussels, chicken and sausage with yellow rice. I always know I’m getting a very large portion, and I always have enough to bring home and enjoy for lunch the next day.
 
No dessert for us we were too stuffed. After we left dinner, we both felt like we were on vacation. It was great and instead of thousands of dollars spent on a vacation we spent $75 on dinner for the same feeling.
 
If your ever on a vacation or happen to live near a Bahama Breeze and want to “escape” to the Bahamas for dinner I highly suggest you check out Bahama Breeze! Make sure you visit your local from now until Cinco de Mayo to celebrate Viva La Rita! And share a photo of your margarita on Instagram or Twitter and tag @BahamaBreezeIslandGrille and ad the hash tag #VivaLaRita for a chance to win weekly prizes!
 
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Rock Shrimp with Tomato Basil Feta Cheese Grits

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If you love the shrimp and grits, you’ll love my spin on a classic southern comfort food recipes of Rock Shrimp with Tomato Basil Feta Cheese Grits. This small batch dinner for 2 is made in 30 minutes.

Two bowls stacked with shrimp and grits with sauce in the bowl. Large black skillet with shrimp and sauce in the background.

Since living in the south for 15+ years I’ve learned to love shrimp and grits. Really, I’ve embraced all the southern cuisine; fried green tomatoes, boiled peanuts, sweet tea… I love it all! And I’m so glad my husband has done the same. I love that I can make shrimp and grits for dinner and he’s happy! It’s my easy go-to meal!

The other day, while doing my weekly grocery shopping, I saw rock shrimp at the seafood counter. Now for those of you who aren’t familiar with rock shrimp… They come from right here in Florida (specifically Cape Canaveral), and are only available for a few months of the year. Rock shrimp are truly a delicacy.

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Hot Pimento Cheese Dip

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Learn how easy it is to make my recipe for Hot Pimento Cheese Dip. A Southern classic appetizer fit for tailgating, a dinner party, or even your next date night in with the one you love.

Brown cutting board with sliced baguette, with pimento cheese on top with a dip bowl in background.

If you love Southern food then I’m pretty confident you’ll love my Hot Pimento Cheese Dip. This Southern staple is great to have on hand for an easy appetizer. Since a majority of the items are either from the pantry or refrigerator I almost always have the ingredients on hand. This pimento cheese spread recipe is naturally gluten free and is great by itself or on just about anything you can imagine.

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{Recap} BlogHer Food 2013 – Austin, Texas

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BlogHer Food 2013 Recap via Katie's Cucina

This past weekend I traveled to Austin, Texas to attend BlogHer Food! This is a conference that has been long in the making for me! Rather than bore you with tons of writing I’ll share some of my photos from my trip. All of which were taken on my iPhone. I brought my DSLR camera with me and did not use it once during my 4-day trip. Proving once again, that I don’t need to bring my DSLR to everything.

BlogHer Food 2013 Recap via Katie's Cucina

After I got off the plane, I jetted to lunch followed by a Spa Party hosted by Dixie Crystals/Imperial Sugar at the Hiatus Spa. The above picture was taken right after Caroline and I changed into our robes! She is seriously my new good friend. We hung out most of the weekend together! I think every trip should start off with a spa day!

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Lighter Spaghetti Carbonara

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This 20 minutes Lighter Spaghetti Carbonara recipe includes a reduce-fat sour cream and skim milk which helps lighten the calories on this creamy usually glutenous pasta dinner.

Lighter Spaghetti Carbonara from KatiesCucina.com

Would you hate me if you knew that I ate my first bowl of Spaghetti Carbonara last year in Europe? Yep totally true. I think the whole egg thing has thrown me off all these years, and thus kept me far, far away from the egg based pasta. But while on vacation I tend to get a little more adventurous. I was craving creamy pasta and I gave it a try… and what do you know? I loved it, and then proceeded to gorge myself until I had a stomach ache (which by the way I don’t recommend that).

I was inspired to make a lighter version of spaghetti carbonara at home. I was craving comfort food. I had a busy day at the office and all I wanted to do was eat a quick comforting dinner and then veg on the couch (which lets get real I rarely ever veg on the couch. I typically get my second wind after dinner and start working on blog stuff until the wee-hours of the morning).

Lighter Spaghetti Carbonara from KatiesCucina.com

So on that sluggish evening (this happened be right after I made tons of homemade spaghetti) I knew I wanted to make pasta but I didn’t know what. I typically make my go-to Shrimp Scampi recipe, but on this particular night I did something I haven’t done in a while… I opened a cookbook! gasp! I find myself opening cookbooks less and less and going straight to the internet. And then, of course, once I open the cookbook I tend to get lost in it for hours just as I would the internet. That’s when I flipped to this glorious recipe. This was also around Easter time when I had leftover Slow Cooker Ham. Might I add, that I never have ham in the refrigerator, so I felt that this recipe was destine to be cooked. I will tell you that Spaghetti Carbonara is not as scary as it might seem… even if you aren’t a fan of egg yolks–its creamy and comforting and brought me right back to Italy!

Pasta Recipes

Here are a few more of my favorite pasta recipes.

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Lighter Spaghetti Carbonara

Lighter Spaghetti Carbonara

This 20 minutes Lighter Spaghetti Carbonara recipe includes a reduce-fat sour cream and skim milk which helps lighten the calories on this creamy usually glutenous pasta dinner. This creamy carbonara recipe is under 400 calories per serving!
5 from 1 vote
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Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Calories: 387kcal
Author: Katie

Equipment

  • Stove Top

Ingredients

  • 8 oz Spaghetti
  • 1 cup chopped cooked ham
  • ⅓ cup Parmesan
  • ¼ cup reduced-fat sour cream
  • ¼ cup skim milk
  • ½ teaspoon salt
  • 2 large eggs lightly beaten
  • 1 clove garlic minced
  • ¼ teaspoon black pepper coarsely ground
  • ¼ cup chives diced

Instructions

  • Cook fresh spaghetti according to box instructions or al dente. Before draining the pasta, reserve ½ cup of pasta water. Drain the pasta and set to the side.
  • In a large bowl, combine the grated Parmesan, sour cream, skim milk, salt, and lightly beaten eggs. Set to the side.
  • Heat a large pan over medium heat. Add the diced ham and cook for 2 minutes. Add the pasta to the pan and stir well.
  • Add the reserved pasta water to the egg cream mixture–whisking vigorously. Pour the egg mixture over the pasta and stir until incorporated. Cook for 5 minutes. You'll want the sauce to thicken–make sure it does not boil. Stir in ground black pepper and fresh chives. Serve immediately.

Notes

  • Prep all of your ingredients ahead time as this is a quick cooking recipe.
  • Substitute for chopped prosciutto or even bacon for ham for an extra decadent carbonara! Just note that the calories per serving will change!

Nutrition

Serving: 4oz | Calories: 387kcal | Carbohydrates: 45g | Protein: 22g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 115mg | Sodium: 891mg | Potassium: 311mg | Fiber: 2g | Sugar: 3g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 162mg | Iron: 1mg
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Citrus Herb Seasoning

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This homemade Citrus Herb Seasoning blend is perfect to top on poultry, seafood, and even vegetables. Whip up this 1 cup batch to use at any given times when your cooking in the kitchen.

Are you ready for a knock out seasoning that will be a staple in your kitchen this summer? Do you use traditional season salt? If so, my Citrus Herb Seasoning is the new and improved season salt for the summer months. It’s still a salt but infused with citrus and herbs that boost the flavors in ordinary foods to make them extraordinary.

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Foodie Travels–Keaton Beach, Florida

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This past weekend my husband and I went on a fun-filled trip to the arm pit of Florida for the 4th of July. After driving four hours north west we arrived to a small little fishing town called Keaton Beach located in Perry, Florida. We had the chance to spend some much needed time with some long-lost friends of ours. Both Saturday and Sunday we spent our days on the boat in the bay “hunting” for scallops! Yep, that’s right… we went scalloping! Most people don’t realize where scallops come from. The best way to describe scalloping is its an Easter egg hunt for adults under water. You snorkel around the bay using gloves, to pick up the scallops and store them in a mesh bag until you return back to the boat. They usually reside in the mossy or tall grass and can swim away if you don’t grab them quick enough! They have beautiful blue eyeballs and produce a scallop the size of the tip of ones pinky! Due to the oil spill we weren’t sure we were going to be able to make our trip, but luckily the oil hasn’t reached Keaton Beach yet. Saturday we limited out with 10 gallons of scallops followed by 8 gallons on that Sunday. We were stuck in a heavy rain storm for a good hour and all choose to “hunker down” with a few large umbrellas, sitting in the fetal position, in the middle of the ocean! Not the smartest choice but luckily no one was hurt other than being extremely cold! I can’t wait to start cooking with my 2 pounds of bay scallops; I can promise there will be many recipes to come. You can look at our pictures below from our scalloping adventure!
Here is a picture of us leaving the marina.
Here is what it looks like under water… see the scallop near the middle? At times they can be difficult to spot–you really have to pay attention!
Here’s my first bag I brought up… only a dozen but better than nothing! And of course my husband who has a bag full of scallops!
See the blue eyes and hairs???
Look at all them scallops!
When we weren’t scalloping we were hanging out with our good friend Wayne, and his family and friends. His mother is an absolutely amazing cook and cooked us some fabulous dinner. She once was a caterer, and is talented at cooking for large groups. This past weekend we had over 25 people there, and she was able to easily feed all 25 of us with tons of leftovers for days to eat! Mary also has an awesome garden and is really getting to use the fruits of her labor! She’s even been canning some of her vegetables and making jams from some of her berry bushes! She made the most amazing roasted red peppers. I can’t wait for her to send me the recipe so I can make them and share them with all of my readers!
Some of the fruits and vegetables growing in Mary’s garden.
Bell Peppers
Zucchini & Corn
Here is the view of Mary’s garden!
On our way home I was looking forward to stopping at the boiled peanut cart on US HWY 27. Sure enough–he was there! So we got to partake in some Cajun style boiled peanuts. We’ve stopped every single time we’ve gone up to Keaton–it’s kind of a tradition we’ve made for our selves.
I had never heard of this southern delicacy until a few years ago. You haven’t “lived in the south until you’ve eaten boiled peanuts” as some of my friends like to tell us. I’m so glad I tried them a few years back and can say I’m addicted to them!
After talking with Papa Peanut he told me that he soaks his peanuts in the garlic and onion sauce which he likes to call the “fat Italian” because of all the garlic and onions he uses in the sauce. After the peanuts have soaked in the sauce long enough he transfers them into the Cajun blend he creates. Although he didn’t tell me all his secrets and spices he did give me a little idea of how it’s all made! I definitely can tell you that some Tabasco sauce or some other type of hot pepper sauce is used along with tons of chili peppers!
Papa Peanut & his stand!
Beautiful Cajun boiled peanuts! As Rachael Ray would say: yum-o!
Our bag of peanuts, tons of paper towels, and the fantastic book I was reading all weekend!
My husband enjoying some of the boiled peanuts!
Me enjoying some of the peanuts (husband was filling up gas–not driving and taking pictures)