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Air Fryer Turkey Breast

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Want to enjoy turkey year round? My easy Air Fryer Turkey Breast recipe is done in under an hour from start to finish. This is ideal if you are feeding 2-4 people and don’t want to cook a larger turkey.

Black air fryer basket filled with a cooked half turkey breast.

If you have been following me for a while, you know I’ve found a new favorite countertop kitchen appliance, and that appliance is an Air Fryer. I have had so much fun learning, experiment, and cooking with my Air Fryer. Whether it’s the holidays and I’m cooking for just my family of 4 or maybe it’s during the year and we are craving turkey. I love my Air Fryer Turkey Breast recipe. It comes together in under an hour and is full of flavor.

The only downfall is that I can’t cook my Air Fryer Acorn Squash, Air Fryer Baked Potatoes, or even my Air Fryer Green Beans during the same time. That is, unless you have a second air fryer!

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Why this Recipe Works

This half turkey breast recipe is great for just 2-4 people.

A few seasonings and butter is all you need for a flavorful turkey breast.

You can make a full turkey dinner in under an hours time!

Ingredients

Ingredients on countertop; turkey breast, house seasoning, butter, and aprika.
  • Turkey Breast – A whole smaller turkey breast can be placed inside the Air Fryer. Make sure you buy a turkey breast that will fit inside your model of air fryer.
  • Spices – I like to use a rub of salt, garlic powder, black pepper that is known as House Seasoning mixed with paprika.
  • Oil – Because I’m Air Frying I like to use avocado oil spray to ensure the turkey stays moist and browns nicely.

Directions

Glass bowl filled with butter and seasonings on a marble countertop.

First, preheat the Air Fryer to 375 degrees Fahrenheit.

In a small bowl place the softened butter and combine with the seasonings. Mix together until well blended.

Raw turkey breast on a white plate with butter and seasonings smeared on top.

Begin to massage the butter mixture over the top of the turkey breast and underneath the skin.

Black air fryer basket with a turkey that is half cooked in basket.

Place the turkey breast, skin side up and cook for 40 minutes flipping halfway through. This is what it will look like at the half way point before flipping.

Remove from the Air Fryer and let rest for at least 10 minutes before slicing.

Quick Turkey Brine

Black pot on a marble countertop filled with seasonings and a turkey breast.

In case you forgot to brine the turkey breast, no worries. I’ve followed my basic turkey brine recipe and just let it soak for 1-2 hours before cooking. This still provided me with a tender and juicy turkey breast.

Many people ask me, what air fryer they should buy? This really depends on what you are planning to cook and for how many people. I always suggest at least a 6 quart but a larger capacity will give you so many more options. The 6 quart works for my family, but I would gladly upgrade to a 10 quart in a blink of an eye if the price was right.

I say this because when I’m heating up say chicken strips and fries on the weekends, I could cook more at once!

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

Can you put a frozen turkey breast in an air fryer?

No, unfortunately, you cannot put an frozen turkey breast in an air fryer. It will not cook properly and result in a burnt turkey breast.

Can you cook a Butterball turkey breast in an air fryer?

Yes, you can cook a half turkey breast in an air fryer and depending on what size Air Fryer you have you may be able to cook a full turkey breast. Both will be cooked at 375 degrees Fahrenheit. The half turkey breast will take about 40 minutes where a full turkey breast will take 60-70 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Can I use different seasonings on a turkey breast?

Yes, you can absolutely use different seasonings on a turkey breast. I love my traditional house seasoning paired with paprika but you can use just salt, pepper, and garlic powder. Another popular option is poultry seasoning or any other flavor blend you might like.

Tips & Tricks

Cooked half turkey breast in an Air Fryer basket.

Here are my favorite tips and tricks whenever I make a turkey breast in the Air Fryer.

  • Half Turkey Breast – Depending on the size of your Air Fryer will depend on what size turkey breast you can fit in it. I have a 6 quart Air Fryer, so a 3 pound half turkey breast fits in it perfectly.
  • Brineing – I always brine my turkey breast before cooking. This will ensure a nice juice and flavorful turkey.

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 that Go with Turkey

If you make this Air Fryer Turkey Breast 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!

Cooked seasoned turkey breast in a black air fryer basket.

Air Fryer Turkey Breast

Want to enjoy turkey year round? My easy Air Fryer Turkey Breast recipe is done in under an hour from start to finish. This is ideal if you are feeding 2-4 people and don't want to cook a larger turkey.
5 from 1 vote
Print Pin Save Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes
Cook Time: 40 minutes
Resting Time:: 10 minutes
Total Time: 55 minutes
Servings: 4
Calories: 549kcal
Author: Katie

Equipment

  • 1 Air Fryer

Ingredients

  • ½ teaspoon Salt
  • ½ teaspoon garlic powder
  • ⅛ teaspoon black pepper
  • ½ teaspoon paprika
  • ½ cup Unsalted Butter softened
  • 3 pound Half Turkey Breast

Instructions

  • Preheat the Air Fryer to 375 degrees Fahrenheit.
  • In a small bowl place the softened butter and combine with the seasonings. Mix together until well blended. Begin to massage the butter mixture over the top of the turkey breast and underneath the skin.
    ½ teaspoon Salt, ½ teaspoon garlic powder, ⅛ teaspoon black pepper, ½ teaspoon paprika, ½ cup Unsalted Butter, 3 pound Half Turkey Breast
  • Place the turkey breast, skin side up and cook for 40 minutes flipping halfway through.
  • Remove from the Air Fryer and let rest for at least 10 minutes before slicing.

Notes

  • Half Turkey Breast – Depending on the size of your Air Fryer will depend on what size turkey breast you can fit in it. I have a 6 quart Air Fryer, so a 3 pound half turkey breast fits in it perfectly.
  • Brineing – I always brine my turkey breast before cooking. This will ensure a nice juice and flavorful turkey.

Nutrition

Serving: 5ounces | Calories: 549kcal | Carbohydrates: 0.5g | Protein: 74g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 245mg | Sodium: 995mg | Potassium: 841mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 901IU | Vitamin C: 0.01mg | Calcium: 56mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Mango Cranberry Sauce

by 6 Comments

Bring the tropics to your holiday dinner table with this easy four-ingredient recipe for Mango Cranberry Sauce. This sauce is perfect to make ahead a few days before the big feast.

Glass bowl filled with wooden spoon with mango cranberry sauce on a marble countertop.

We love mango in our home. Since we have a tree in our backyard I make a lot of recipes that have mango in them. Some of our favorite mango recipes are my black bean mango salad, mango shrimp salad, and of course mango frozen yogurt. We may not have any ripe fruit in our tree by the time Thanksgiving rolls around, but we do have some fresh mango chunks in the freezer. That’s where the idea of a Mango Cranberry Sauce came to mind.

I’ve been making this recipe for over a decade now, and love to make it verse the traditional cranberry sauce recipe. If you want to change up the fresh cranberry sauce recipe, I hope you will give this delish twist on a classic a try!

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Ingredients

Ingrediets on counter; fresh cranberries, mango juice, sugar, and mango.
  • Cranberries – I use a bag of fresh cranberries for this recipe.
  • Mango – Since we have a mango tree, we have frozen mango chunks in our freezer for most of the year. I thaw about a cup of freshly frozen mango for this recipe.
  • Mango Juice – A little mango juice helps sweeten and elevate the typically tart cranberry sauce.
  • Sugar – You will need a cup of white granulate sugar to sweeten up the tart cranberries.

Directions

Brown pot filled with fresh cranberries, mangos, and liquid on a stove top.

In a large saucepan combine mango juice and granulated sugar. Bring to a boil and stir until sugar dissolves (about 1 minute).1 cup Mango Juice, 1 cup Granulated White Sugar

Next, add fresh cranberries and diced mangoes, mix and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.12 ounces Fresh Cranberries, 1 cup Mango

Wooden spoonin a glass bowl filled with cranberry sauce.

Remove cranberry mango sauce from the heat. Let the sauce cool to room temperature. Refrigerate until serving time.

Recipe FAQs

Glass bowl with mango cranberry sauce with a wooden spoon next to it with fresh cranberries.
How long does homemade cranberry sauce last?

Homemade cranberry sauce will last 10-14 days when stored in an airtight container in the refrigerator.

Does mango contain vitamin C?

Mangoes contain 76% vitamin C! Who knew that they were packed with that much vitamin C.

How do you thicken homemade cranberry sauce?

Homemade cranberry sauce will naturally thicken as it cools. The proteins in cranberry will break down and help to naturally make the sauce become thicker.

Should cranberry sauce be served hot or cold?

This is 100% a preference thing. I prefer to serve my cranberry sauce cold; however, I know many people who also like it warmed. It’s completely up to you and there is no wrong or right way on how to eat it.

Tips & Tricks

Glass dish filled with cranberry sauce with a white and blue striped cloth around it.

Here are a few of my tips and tricks when making Mango Cranberry Sauce.

  • Sugar – If you are looking to reduce the sugar from this homemade cranberry sauce, feel free to cut the sugar by half.
  • Storage – Store the cooled room-temperature sauce in the refrigerator.
  • Make Ahead – Make this recipe up to 3 days prior to your holiday feast.
  • Freeze – You can freeze leftovers in a freezer safe bag or container for up to 3 months. Once you are ready to serve, simply thaw overnight in the refrigerator and serve.

Leftover Cranberry Sauce Recipes

Wooden spoon dipped in a glass bowl filled with cranberry sauce.

Keep these recipes in mind in case you have leftover cranberry sauce!

If you make this Mango Cranberry Sauce 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!

Glass bowl filled with wooden spoon with mango cranberry sauce on a marble countertop.

Mango Cranberry Sauce

Bring the tropics to your holiday dinner table with this easy four-ingredient recipe for Mango Cranberry Sauce. This sauce is perfect to make ahead a few days before the big feast.
5 from 3 votes
Print Pin Save Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes
Cook Time: 15 minutes
Cooling TIme: 30 minutes
Total Time: 50 minutes
Servings: 10
Calories: 115kcal
Author: Katie

Equipment

Ingredients

  • 1 cup Mango Juice
  • 1 cup Granulated White Sugar
  • 12 ounces Fresh Cranberries
  • 1 cup Mango peeled and diced

Instructions

  • In a large saucepan combine mango juice and granulated sugar. Bring to a boil and stir until sugar dissolves (about 1 minute).
    1 cup Mango Juice, 1 cup Granulated White Sugar
  • Next, add fresh cranberries and diced mangos, mix and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
    12 ounces Fresh Cranberries, 1 cup Mango
  • Remove cranberry mango sauce from the heat. Let the sauce cool to room temperature. Refrigerate until serving time.

Notes

  • Sugar – If you are looking to reduce the sugar from this homemade cranberry sauce, feel free to cut the sugar by half.
  • Storage – Store the cooled room-temperature sauce in the refrigerator.
  • Make Ahead – Make this recipe up to 3 days prior to your holiday feast.
  • Freeze – You can freeze leftovers in a freezer safe bag or container for up to 3 months. Once you are ready to serve, simply thaw overnight in the refrigerator and serve.

Nutrition

Serving: 0.25c | Calories: 115kcal | Carbohydrates: 30g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 61mg | Fiber: 2g | Sugar: 27g | Vitamin A: 373IU | Vitamin C: 15mg | Calcium: 9mg | Iron: 0.2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Slow Cooker Turkey Breast

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Slow Cooker Turkey Breast takes just 15 minutes to put together and cooks in 6 hours. Leaving you time to spend with family and friends. This gluten free turkey breast recipe has carrots that cook right in the slow cooker along with the turkey. Take the juices the turkey cooks in and make a mouth-watering homemade turkey gravy.

Sliced turkey breast and carrots with gravy and parsley on top of a white rectangular dish.

Thanksgiving is right around the corner, and if your not planning to cook for a large crowd I have an easy no-fuss method to share with you today. I’m sharing my recipe for Slow Cooker Turkey Breast with Carrots. You get the main dish plus a side all in one slow cooker meal and gravy!

That gives you extra time to celebrate the day with the ones you love and just worry about a few side dishes like mashed potatoes, green bean casserole, creamed corn, and of course save room for dessert! Some of my favorites are apple pie with streusel topping and New York cheesecake.

I have a love affair with my slow cooker and am always looking at new ways to cook meals. That’s when I got the idea to cook a turkey breast in the slow cooker. Since I’m not a big fan of the skin anyways, having a crisp skin doesn’t bother me.

However, you can remedy that by throwing it under the broiler for a few minutes once the turkey breast is done cooking. Then you get the best of both worlds. A moist turkey plus crispy skin that tastes like it’s been baked in the oven for a few hours!

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Steakhouse Creamed Spinach

by 8 Comments

My gluten free Steakhouse Creamed Spinach recipe is made in under 15 minutes and tastes just like what you get at a restaurant. Your friends and family will be begging you to make this at every meal.

Oval baking dish with creamed spinach on a blue and white striped cloth.

I’m so so excited to share my Steakhouse Creamed Spinach recipe. I’ve been making this recipe for over a decade now. You will typically find this served as a side dish when I make steak or for a holiday dinner. The best part is that this creamed spinach recipe is so incredibly easy to make. Once you see the step-by-step photos I think you will be shocked. Just a few ingredients and steps to make the most amazing creamy spinach around.

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Why this Recipe Works

Elevate fresh spinach into something decadent

This side dish recipe cooks in under 15 minutes.

A cornstarch slurry keeps this side dish gluten free and adds to the thick rich creamy flavor.

Ingredients

Ingredients on marble countertops; fresh spinach, heavy cream, butter, garlic, and cornstarch.
  • Spinach – You are going to need a lot of spinach to make this recipe. You will want at least 24 ounces of spinach (a large clam shell from the grocery store).
  • Garlic – I like to use the garlic that is already chopped in water, but you can throw a few cloves of garlic into a garlic press.
  • Dairy – You will need both unsalted butter and heavy cream for this recipe.
  • Cornstarch – This is how I thicken the cream sauce for the spinach.
  • Salt & Pepper – You just need to add a little salt and pepper to cut the cornstarch flavor.

How to Make Creamed Spinach

Four different skillet with melting butter, spinach, and a lid on.

In a large skillet with a lid, melt the butter on medium heat. Add in the minced garlic and cook for 1 minute. Reduce the heat to low and add the fresh spinach. Place the lid on the skillet and cook for 5 minutes.

Glass bowl filled with cornstarch and water with a fork inside it.

While the spinach wilts, create a cornstarch slurry by mixing together the heavy cream and cornstarch.

Brown pot filled with wilted spinach, cream, and pink spatula.

Once the spinach has wilted add the cream mixture. Mix well and season with salt and pepper.

Brown pot filled with creamed spinach with a pink spatula.

Remove from the heat and let sit for 3-5 minutes. Serve immediately.

Recipe FAQs

White oval dish filled with creamed spinach on a blue and white striped towel.
Can I use frozen spinach for creamed spinach?

Yes, you can use frozen spinach to make creamed spinach, but you’ll need to thaw the spinach and drain it well prior to making the cream sauce.

Is spinach healthy?

Spinach is full of iron and a great source of vitamin K and vitamin A.

How do I make gratin creamed spinach?

Follow this creamed spinach recipe, then place in an oven safe baking dish. Then mix together ¼ cup grated Gruyere cheese with ¾ cup panko breadcrumbs. Sprinkle on top of the spinach mixture. Bake at 400 degrees Fahrenheit for 15-20 minutes or until the top is golden and cheese is melted.

How fattening is creamed spinach?

A quarter cup of my creamed spinach recipe roughly calculated contains 174 calories | Carbohydrates: 6g | Protein: 3g | Fat: 16g. Calculations may vary depending on ingredients used and serving size. This is just an estimated calorie count.

Can I make creamed spinach ahead of time?

Yes, this recipe is the perfect make ahead side dish. You can make it up to a day in advance. Before you are ready to serve simple reheat on the stove top until it’s hot. Feel free to add a little milk as you reheat as it may have thickened more over night. You won’t want it to burn in the pot.

Expert Tips & Tricks

Here are all my favorite tips and tricks when making my Steakhouse Creamed Spinach recipe.

  • Gluten Free – This recipe is naturally gluten free because I use cornstarch to help thicken the cream. If you don’t have cornstarch and aren’t looking for this recipe to be dairy free you can use all purpose flour.
  • Heavy Cream – Milk can be used in place of heavy cream in case you don’t have that ingredient on hand. You may need to double the corn starch to achieve the desired thickness as heavy cream is already pretty thick.
  • Cheese – Some people prefer to put cheese in their creamed spinach. If you want it extra creamy– you can add in a half cup of each mozzarella cheese and grated Parmesan cheese.
  • Cream Cheese – If you want it extra creamy you can add in ¼ cup of softened cream cheese to the heavy cream mixture.
  • Frozen spinach – If you opt to use frozen spinach over fresh you will need 3, 10 ounce boxes of frozen spinach for this recipe. Make sure you thaw the spinach and drain it extremely well as it holds a lot of water.
  • Freezing Directions – You can freeze any leftovers you may have. I typically never have leftover creamy spinach so it’s a rarity in my home. Before freezing, make sure it cools to room temperature. Store in a freezer safe container or baggy. Then simply thaw overnight in the refrigerator before you are ready to serve and reheat until hot.

Spinach Recipes

Oval baking dish with creamed spinach on a blue and white striped cloth.

If you are still looking for more delicious spinach recipes here are a few more of my favorites.

If you make this Steakhouse creamed spinach 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 creamed spinach on a blue and white striped towel.

Steakhouse Creamed Spinach

My gluten free Steakhouse Creamed Spinach recipe is made in under 15 minutes and tastes just like what you get at a restaurant. Your friends and family will be begging you to make this at every meal.
4.60 from 5 votes
Print Pin Save Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 10 minutes
Resting Time: 5 minutes
Total Time: 20 minutes
Servings: 4
Calories: 174kcal
Author: Katie

Equipment

Ingredients

  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic in water
  • 24 ounces fresh spinach
  • 1 tablespoon cornstarch
  • ⅓ cup heavy cream
  • ½ teaspoon kosher salt
  • pinch of black pepper

Instructions

  • In a large skillet with a lid, melt the butter on medium heat. Add in the minced garlic and cook for 1 minute. Reduce the heat to low and add the fresh spinach. Place the lid on the skillet and cook for 5 minutes.
    3 tablespoons unsalted butter, 1 tablespoon minced garlic in water, 24 ounces fresh spinach
  • While the spinach wilts create a slurry by mixing together the heavy cream and cornstarch.
    1 tablespoon cornstarch, ⅓ cup heavy cream
  • Once the spinach has wilted add the cream mixture. Mix well and season with salt and pepper.
    ½ teaspoon kosher salt, pinch of black pepper
  • Remove from the heat and let sit for 3-5 minutes. Serve immediately.

Notes

  • Gluten Free – This recipe is naturally gluten free because I use cornstarch to help thicken the cream. If you don’t have cornstarch and aren’t looking for this recipe to be dairy free you can use all purpose flour.
  • Heavy Cream – Milk can be used in place of heavy cream in case you don’t have that ingredient on hand. You may need to double the corn starch to achieve the desired thickness as heavy cream is already pretty thick.
  • Cheese – Some people prefer to put cheese in their creamed spinach. If you want it extra creamy– you can add in a half cup of each mozzarella cheese and grated Parmesan cheese.
  • Cream Cheese – If you want it extra creamy you can add in ¼ cup of softened cream cheese to the heavy cream mixture.
  • Frozen spinach – If you opt to use frozen spinach over fresh you will need 3, 10 ounce boxes of frozen spinach for this recipe. Make sure you thaw the spinach and drain it extremely well as it holds a lot of water.
  • Freezing Directions – You can freeze any leftovers you may have. I typically never have leftover creamy spinach so it’s a rarity in my home. Before freezing, make sure it cools to room temperature. Store in a freezer safe container or baggy. Then simply thaw overnight in the refrigerator before you are ready to serve and reheat until hot.

Nutrition

Serving: 0.25cup | Calories: 174kcal | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 367mg | Potassium: 489mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8529IU | Vitamin C: 25mg | Calcium: 103mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Jiffy Corn Casserole

by 2 Comments

Jiffy Corn Casserole makes for the perfect holiday side dish. With just a few staple pantry and refrigerated ingredients this casserole is put together in 5 minutes time and baked for 40 minutes in the oven.

Red oval baking dish filled with corn cassserole resting on a blue and white striped towel.

Jiffy Corn Casserole is a recipe I’ve been making for well over a decade. Depending on what part of the United States you live will depend on what you call this casserole. Some will call it creamed corn casserole, cornbread casserole, even corn souffle. Whatever you call it, this easy-to-make side dish is delicious and will complete your meal.

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Why This Recipe Works

This recipe requires a few ingredients.

Even the most inexperienced cook can put together this corn casserole recipe.

This casserole can be made ahead of time and then baked once needed.

Ingredients

closeup of Double Cream Corn Casserole in red baking dish with spoon scooping out a bite.
  • Jiffy – The jiffy cornbread mix is key to making this recipe.
  • Sour Cream – The sour cream
  • Sugar – A little sugar sweetens up the casserole.
  • Chives – I use dried chives for ease of use, but if you have fresh on hand you can use them.
  • Corn – I use a mix of canned corn kernels and a can of creamed corn.

How to Make Corn Casserole

Silver mixing bowl with creamed corn, corn kernels, soure cream, sugar, and chives.

In a large bowl, combine the whole kernel corn, cream-style corn, sour cream, granulated sugar, dried chives and corn muffin mix. Mix until combined and fluffy.

Oval baking dish filled with raw corn casserole on a marble countertop.

Coat a large baking dish with cooking spray. Then pour the corn mixture into the baking dish. Bake at 350 degrees Fahrenheit for 40 minutes until set.

Let rest for 10 minutes, and then serve and enjoy.

Recipe FAQs

Red oval baking dish with corn cassserole on a spoon.

Here are some of the most frequently asked questions when making Jiffy cornbread casserole.

Do you put egg in corn casserole?

No, I do not put egg in corn casserole; however, some recipes do suggest adding an egg into the batter.

What is the difference between corn souffle and corn casserole?

Corn souffle typically does not have any sugar in it making a more savory casserole, where corn casserole has a little bit of sugar that will sweeten it up.

What can I substitute for creamed corn in corn casserole?

If you don’t have a can of creamed corn and find that you only have two cans of corn kernels. You can blend one of the cans of corn kernels until almost smooth and use that in place of the creamed corn.

Expert Tips & Tricks

Red oval baking dish with a spoon holding corn casserole.

Here are a few of my tips and tricks when making Jiffy corncasserole.

  • Lighten It Up – You can substitute plain yogurt for the sour cream.
  • Cheese – Love cheese? You can add in a half cup of shredded cheddar cheese into the mixture and then add an additional half cup during the last 5 minutes of cooking to melt on top.
  • Make Ahead – You can make this casserole up to a day ahead of time and then remove from the refrigerator about an hour prior to baking, then bake according to instructions below.

Easy Casserole Recipes

Two white plate stacked with corn casserole, sweet potatoes, and sliced turkey with corn casserole in background.

Looking for more delicious casserole recipes? Here are a few of my favorites that compliment the corn casserole.

If you make this Jiffy cornbread casserole 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!

Oval red baking dish filled with corn casserole.

Jiffy Corn Casserole

Jiffy Corn Casserole makes for the perfect holiday side dish. With just a few staple pantry and refrigerated ingredients this casserole is put together in 5 minutes time and baked for 40 minutes in the oven.
5 from 1 vote
Print Pin Save Rate
Course: Side Dish
Cuisine: American
Diet: Low Salt
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8
Calories: 210kcal
Author: Katie

Equipment

  • 1 Mixing Bowl
  • 1 Silicone Spatula
  • 1 Baking Dish
  • 1 Oven

Ingredients

  • 1 15.25 oz can whole kernel corn, drained
  • 1 14.75 oz can cream-style corn
  • 1-½ cups Sour Cream
  • 1 tablespoon granulated sugar
  • 1 tablespoon dried chives
  • 8 ounce Jiffy Corn Muffin Mix
  • Non-Stick Cooking Spray

Instructions

  • In a large bowl, combine the whole kernel corn, cream-style corn, sour cream, granulated sugar, dried chives and corn muffin mix. Mix until combined and fluffy.
    1 15.25 oz can whole kernel corn, drained, 1 14.75 oz can cream-style corn, 1-½ cups Sour Cream, 1 tablespoon granulated sugar, 1 tablespoon dried chives, 8 ounce Jiffy Corn Muffin Mix
  • Coat a large baking dish with cooking spray. Then pour the corn mixture into the baking dish. Bake at 350 degrees Fahrenheit for 40 minutes until set.
    Non-Stick Cooking Spray
  • Let rest for 10 minutes, and then serve and enjoy.

Notes

  • Lighten It Up – You can substitute plain yogurt for the sour cream.
  • Cheese – Love cheese? You can add in a half cup of shredded cheddar cheese into the mixture and then add an additional half cup during the last 5 minutes of cooking to melt on top.
  • Make Ahead – You can make this casserole up to a day ahead of time and then remove from the refrigerator about an hour prior to baking, then bake according to instructions below.

Nutrition

Serving: 0.5cup | Calories: 210kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 246mg | Potassium: 87mg | Fiber: 2g | Sugar: 9g | Vitamin A: 318IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Air Fryer Acorn Squash

by Leave a Comment

If you love the flavor of acorn squash you’ll love this easy Air Fryer recipes that will have your squash cooked fork tender in no time!

White platter with a close up of two cooked acorn squash.

I love acorn squash! It is a vegetable that I did not know about until I was in my 20’s and dating my husband. I first learned of it during my first Thanksgiving at my then boyfriends’ now husbands parents house.

My mother in-law makes acorn squash in the oven every year for Thanksgiving. I decided a few years ago that acorn squash didn’t have to be just for Thanksgiving. We could eat it year round–which definitely takes away some of the special treat from it.

When I’m not making my grilled acorn squash — I’m making this Air Fryer Acorn Squash recipe. If you’ve never had it or maybe you are looking for a healthier side dish to make I hope you’ll give this acorn squash recipe a try.

Why this Recipe Works

Acorn squash cooks in half the time in the Air Fryer.

Using the Air Fryer frees up valuable oven space!

Versatile delicious and healthy side dish you can eat any time of year.

Ingredients

Ingredients on counter: acorn squash, oil, pepper, salt, and garlic powder.
  • Acorn Squash – One acorn squash is all you need to feed 2 to 4 adults. Make sure you cut in half and remove the seeds prior to cooking.
  • Seasonings – I like to use my house blend seasoning also known as salt, pepper, and garlic powder.
  • Oil – Because you are cooking on 400 degrees you will want a neutral high smoke point oil. I suggest Grapeseed oil.

Directions

Orange scoop, scooping out seeds from the middle of a cut acorn squash.

First, preheat the Air Fryer to 400 degrees Fahrenheit.

Wash the acorn squash then cut the squash in half. Remove the seeds from the center.

Hand massaging oil and spices over split acorn squash.

Drizzle the inside with oil and season with the salt, garlic powder, and peppers.

Air fryer basket with acorn squash face down.

Place the acorn squash flesh/flat cut side down in the air fryer basket. Cook for 25 minutes.

Air fryer basket with two pieces of acorn squash cooked.

Halfway through flip the acorn squash so that the flesh is facing up.

Once cooked, remove from the basket. Cut in half and serve immediately.

Recipe FAQS

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.

Do you need to peal acorn squash before cooking?

No need to peel the skin– you can cook the squash right in the skin then remove it before eating.

Can you eat the skin of acorn squash?

Believe it or not you can eat the skin of acorn squash. I typically don’t, but it is safe and I know others who do.

How long should you cook acorn squash in the oven?

If you don’t have an Air Fryer, no worries. For years, I cooked mine in the oven. Simply preheat the oven to 350 degrees Fahrenheit. Place acorn squash halves cut-side down onto a greased baking dish covered in aluminum foil. Bake in the oven until flesh begins to soften, about 45 minutes.

Expert Tips & Tricks

White platter with two cooked acorn squash with air fryer in background.

Here are a few of my favorite tips and tricks when making acorn squash in the Air Fryer.

  • Oil – You may need to spray a little oil on the acorn squash when you flip it over at the half way point. This will help it crisp up and also not dry out. This is totally optional though.
  • Double – Depending on the size of your basket will depend if you can cook 2 full acorn squash at once. You can also cut them into quarters prior to cooking to fit more in the basket if you need to cook 2.
  • Pro Tip – Ask the produce department at your grocery store to cut the acorn squash in half for you — this will save you time and possibly a finger when cutting it in half! My produce department at Publix Supermarket does this for free.
  • Seasonings – The sky is the limit as to how to season Acorn Squash. It has a pretty neutral flavor, so whatever you sprinkle on it –that’s what flavors it will take on.
    • Sweet & Spicy – Drizzle honey and a dash of cayenne before serving.
    • Sweet – Sprinkle brown sugar and a pat of butter in the middle when you flip the acorn squash over at the half way point.

Side Dish Recipes

Looking for more side dishes to make? Try a few of my favorites.

If you make this Air Fryer Acorn Squash 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 platter with cooked acorn squash.

Air Fryer Acorn Squash

If you love the flavor of acorn squash you'll love this easy Air Fryer recipes that will have your squash cooked fork tender in no time!
5 from 1 vote
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Course: Side Dish
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Calories: 53kcal
Author: Katie

Equipment

  • 1 Cutting Board
  • 1 Air Fryer

Ingredients

  • 1 Acorn Squash cut in half seeds removed
  • 1 teaspoon Grapeseed Oil
  • ¼ teaspoon Kosher Salt
  • ¼ teaspoon Garlic Powder
  • ⅛ teaspoon Black Pepper

Instructions

  • Preheat the Air Fryer to 400 degrees Fahrenheit.
  • Wash the acorn squash then cut the squash in half. Remove the seeds from the center.
    1 Acorn Squash
  • Drizzle the inside with oil and season with the salt, garlic powder, and peppers.
    1 teaspoon Grapeseed Oil, ¼ teaspoon Kosher Salt, ¼ teaspoon Garlic Powder, ⅛ teaspoon Black Pepper
  • Place the acorn squash flesh/flat cut side down in the air fryer basket. Cook for 25 minutes, flipping half way through the cooking time.
  • Once cooked, remove from the basket. Cut in half and serve immediately.

Notes

  • Oil – You may need to spray a little oil on the acorn squash when you flip it over at the half way point. This will help it crisp up and also not dry out. This is totally optional though.
  • Double – Depending on the size of your basket will depend if you can cook 2 full acorn squash at once. You can also cut them into quarters prior to cooking to fit more in the basket if you need to cook 2.
  • Pro Tip – Ask the produce department at your grocery store to cut the acorn squash in half for you — this will save you time and possibly a finger when cutting it in half! My produce department at Publix Supermarket does this for free.
  • Seasonings – The sky is the limit as to how to season Acorn Squash. It has a pretty neutral flavor, so whatever you sprinkle on it –that’s what flavors it will take on.
    • Sweet & Spicy – Drizzle honey and a dash of cayenne before serving.
    • Sweet – Sprinkle brown sugar and a pat of butter in the middle when you flip the acorn squash over at the half way point.

Nutrition

Serving: 1g | Calories: 53kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 149mg | Potassium: 377mg | Fiber: 2g | Sugar: 0.01g | Vitamin A: 396IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Grilled Turkey Tenderloin

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If you love the sweet flavors of barbecue sauce you’ll love this easy grilled turkey tenderloin recipe. This gluten free/ dairy free turkey recipe is made in just 30 times and perfect to feed a family of four.

White platter with sliced meat on top of spinach leaves.

We love turkey in my home. It’s not just reserved for the holidays. Throughout the year I rotate between my Instant Pot Turkey Tenderloin with mushroom gravy and this Grilled Turkey Tenderloin on my meal plan rotation. If I’m craving barbecue food this turkey recipe is the one I lean on. I like to pair it with my Instant Pot Sweet Potato Casserole, southern green beans and Jiffy Corn Casserole recipes. I love that it’s a lean protein, easy to put together, and done in a half hours time!

Whether you plan to have a small holiday dinner or simply want an easy weeknight meal I hope you’ll give my turkey tenderloin recipe a try!

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Apple Pie with Streusel Topping

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Make your own homemade Apple Pie with Streusel Topping using a store bought pie crust, fresh apples, and other pantry staples. The buttery crumb topping compliments the sweet apple filling. This is a pie recipe your family will be requesting on repeat.

Pie with golden-brown crust and crumble topping dusted in powdered-sugar in front of a green apple.

I’ve been making this same apple pie for over 15 years now. My mother in-law taught me how to make this pie recipe. Prior to her teaching me this recipe I had never made a homemade pie. You’ll notice in the recipe I use a store bought pie crust as the base. This has been my saving grace and what has helped me throughout the years over come my fear for baking pies.

Since publishing this recipe 12 years ago this Apple Pie with Streusel Topping has been a staple at our Thanksgiving day table. I typically have to make two pies. One for my house and one for my parents to bring to their home.

Let’s talk a little bit about where this recipe really comes from. My mother in-law got this recipe from an issue of Family Circle that dates back to January 13, 1981!!! The best part is that it breaks down the cost, and back in 1981 it would have cost .42 cents per slice (not so much now a days)! If I had to guess it is probably double if not triple that price now, but still so worth it! Over the years of making this recipe I’ve altered ingredients that has pretty much made it my own. I use my own homemade apple pie spice vs measuring out cinnamon, nutmeg, and other spices. I also use more apples then the original recipe required.

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Chickpea Soup

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Chickpea Soup is a delicious vegetarian soup filled with vegetables, chickpeas, and pearl couscous in a rich tomato based broth. You’ll love how healthy and easy this soup is to prepare. Best of all it’s done in 40 minutes from start to finish!

Two white bowls with veggie soup and chickpeas with a pot next to it.

I think by now, everyone knows that I love to make soup. I make a pot a week in my home. It makes for a quick and easy dinner or a no-fuss lunch. If you can keep a few basic ingredients in your fridge and pantry you can whip up this pot of chickpea soup (and really any type) of soup in under an hours’ time. You can eat this as is or pair it with a salad and cheesy garlic bread or my favorite no-knead bread recipe.

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Brownies with Chocolate Chips

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Have a sweet tooth and are in need of a quick dessert? My Brownies with Chocolate Chips recipe is rich, chocolatey, and absolutely delicious. This homemade brownie recipe is easy-to-make, has a rich fudgy middle, and made completely from scratch in less then 45 minutes time.

A brown pan with a brown brownie with brown chocolate chips on top on marble counter.

Have you ever tasted homemade brownies before? They taste much different then the boxed variety. They are decadently rich. Not creamy smooth rich, but dark chocolate rich–if that makes any sense! I think the espresso powder, at times, can give it a tart aftertaste. Which is why you will find in my Brownies with Chocolate Chips that I have a very tiny amount of espresso powder which gives just the right flavor profile.

I have to preface that I grew up eating brownies from a box mix, so making brownies from scratch is a different field for me. Don’t get me wrong. I LOVE boxed mixed brownies. I use a box mix for my OREO cheesecake brownies and my Easter brownies!

The minute you take a bite of these Brownies with Chocolate Chips you know they are homemade. If you’ve never found a good homemade brownie recipe and looking to make a solid American Brownie, I hope you will give this recipe a try.

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Ingredients

  • Butter: Unsalted butter is required for this recipe. Having it soften will make the baking process easier.
  • Eggs:  Four large eggs.
  • Seasonings: sugar granulated, salt, baking powder, espresso powder, Dutch-Process Cocoa.
  • Vanilla Extract: For flavor.
  • Flour:  All-Purpose Flour
  • Chocolate Chips: you can add your favorite brand of chocolate chips. This recipe called for regular chocolate chips.

Instructions

A silver bowl on the left with yellow filling and a pink spatula. on the right a silver bowl wih pink spatula with yellow filling up close on spatula.

Preheat the oven to 350F. Lightly grease a 9″ x 13″ pan.

In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot (about 110 Fahrenheit to 120 degrees Fahrenheit) but not bubbling.

a silver bowl with brownie backing mix. right photo of flour in a yellow mixer.

Place the eggs in the stand mixing bowl, and beat using a flat paddle attachment with the cocoa powder, salt, baking powder, espresso powder and vanilla extract until smooth about 30-45 seconds.

Begin to carefully pour in the the hot butter/sugar mixture while the stand mixer is on a low speed. Stir in until smooth.

Add the flour and 1 cup of the chocolate chips. Mix on speed one and gradually increase the speed until smooth and no flour is present.

silver pan on marble counter with brown brownie mix with chocolate chips on top.

Pour the batter into the lightly greased 9″ x 13″ pan. Then top with the remaining 1 cup of chocolate chips.

a close up of cooked brown chocolate brownies in a silver pan on a white marble counter

Bake the brownies for 30 minutes, until a toothpick inserted into the center comes out almost clean– with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack for at least 30 minutes before cutting and serving

FAQ

Two brownies stacked on top of each other on yellow napkins.
What are the three types of brownies?

Three types of brownies are cakey, fudgy, and chewy. Cakey brownies are light, moist, and airy, with a slightly fluffy, cake-like interior. Fudgy brownies are moist, dense, and gooey, with almost the texture of fudge, but not quite as compact.

Are brownies British or American?

The brownie was developed in the United States at the end of the 19th century and popularized there during the first half of the 20th century.

Can I put chocolate chips in my brownie mix?

Yes, if you decide to not make my homemade brownie recipe you can absolutely add in about a half cup of chocolate chips to the batter and top with a half to a full cup of chocolate chips on top. The quantity will depend on how chocolatey you want the brownies.

Why do my chocolate chips sink to the bottom of my brownies?

If the brownie batter is not thick enough the chocolate chips will sink to the bottom of the brownie mix. This recipe has a thick batter that will not sink the chocolate chips to the bottom.

Tips & Tricks

A yellow napkin with two square brownies on top, next to a glass of milk and a glass pan of brownies.

Here are all my tips and tricks to try while making my Fudge brownie recipe.

  • Shiny Top Crust of Brownies – Heating this butter / sugar mixture dissolves more of the sugar, which will yield a shiny crust on top of the brownies.
  • Brownie Sundae – Brownies are a perfect dessert to have with ice cream or whipped cream, and even drizzle caramel for extra flavor. 
  • Storing Leftovers – Always store brownies at room temperature in a well sealed container for up to 5 days.
  • Removing the Entire Pan of Brownies at Once – If you plan to remove the whole pan of brownies out of the pan at once. Grease the pan first, then line it with parchment paper, and add additional non-stick cooking spray to the the parchment paper.

If you make this American Brownie 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!

Two brownies stacked on top of each other sitting on a yellow napkin.

Brownies with Chocolate Chips

Have a sweet tooth and are in need of a quick dessert? My Brownies with Chocolate Chips recipe is rich, chocolatey, and absolutely delicious. This homemade brownie recipe is easy-to-make, has a rich fudgy middle, and made completely from scratch in less then 45 minutes time.  
5 from 1 vote
Print Pin Save Rate
Course: Dessert, Snack
Cuisine: American
Diet: Low Salt
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 24
Calories: 260kcal
Author: Katie

Equipment

Ingredients

  • 2 sticks Unsalted Butter
  • 2-¼ cups Granulated Sugar
  • 4 Eggs Large
  • 1-¼ cups Dutch-Process Cocoa
  • 1 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1 teaspoon Espresso Powder
  • 1 tablespoon Vanilla Extract
  • 2-¼ cups All-Purpose Flour
  • 2 cups Chocolate Chips divided

Instructions

  • Preheat the oven to 350F. Lightly grease a 9″ x 13″ pan.
  • In a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat briefly, just until it’s hot (about 110 Fahrenheit to 120 degrees Fahrenheit) but not bubbling.
    2 sticks Unsalted Butter, 2-¼ cups Granulated Sugar
  • Place the eggs in the stand mixing bowl, and beat using a flat paddle attachment with the cocoa powder, salt, baking powder, espresso powder and vanilla extract until smooth about 30-45 seconds.
    4 Eggs, 1-¼ cups Dutch-Process Cocoa, 1 teaspoon Salt, 1 teaspoon Baking Powder, 1 teaspoon Espresso Powder, 1 tablespoon Vanilla Extract
  • Begin to carefully pour in the the hot butter/sugar mixture while the stand mixer is on a low speed. Stir in until smooth.
  • Add the flour and 1 cup of the chocolate chips. Mix on speed one and gradually increase the speed until smooth and no flour is present.
    2-¼ cups All-Purpose Flour, 2 cups Chocolate Chips
  • Pour the batter into the lightly greased 9″ x 13″ pan. Then top with the remaining 1 cup of chocolate chips.
    2 cups Chocolate Chips
  • Bake the brownies for 30 minutes, until a toothpick inserted into the center comes out almost clean– with just a few moist crumbs clinging to it. The brownies should feel set on the edges, and the center should look very moist, but not uncooked. Remove them from the oven and cool on a rack for at least 30 minutes before cutting and serving.

Notes

  • Shiny Top Crust of Brownies – Heating this butter / sugar mixture dissolves more of the sugar, which will yield a shiny crust on top of the brownies.
  • Brownie Sundae – Brownies are a perfect dessert to have with ice cream or whipped cream, and even drizzle caramel for extra flavor. 
  • Storing Leftovers – Always store brownies at room temperature in a well sealed container for up to 5 days.
  • Removing the Entire Pan of Brownies at Once – If you plan to remove the whole pan of brownies out of the pan at once. Grease the pan first, then line it with parchment paper, and add additional non-stick cooking spray to the the parchment paper.

Nutrition

Serving: 1g | Calories: 260kcal | Carbohydrates: 37g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 179mg | Potassium: 107mg | Fiber: 2g | Sugar: 28g | Vitamin A: 307IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Cheeseburger Sliders

by 25 Comments

Cheeseburger sliders are the perfect addition to any game day menu or even for a quick and delicious lunch or dinner. Consisting of ground beef, spices, cheese, and sweet King’s Hawaiian rolls they are baked to perfection and serve 12 or maybe just 4 hungry adults!

White plate filled with 4 sliders with 3 pickle slices and potato wedges on a red and white striped cloth.

If you love cheeseburgers you are going to love this easy cheeseburger sliders recipe. Instead of taking the time to form 12 individual tiny beef patties you simply cook a pound of ground beef until it’s done. Then you assemble one giant cheeseburger that will get backed in the oven until golden and the cheese has melted. Once the sliders are done baking you simply cut them and serve!

My family loves this easy recipe whether it’s for a quick dinner or when I serve them on game day as we all hover around the tv cheering on our favorite sports team.

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Ingredients

ingredients on counter; ground beef, rolls, seasonings, butter, cheese, sesame seeds, and worchestire sauce.
  • Ground Beef – Just one pound will do.
  • Seasonings – A variety of seasonings will be used for the meat mixture and topping of the buns. You will need garlic powder, onion powder, salt, pepper, Montreal steak seasoning, dried onion flakes, Worcestershire sauce and sesame seeds.
  • Butter – A few tablespoons of butter are needed to coat the tops of the rolls.
  • Rolls – For these sliders I love to use a 12 piece package of King’s Hawaiian Rolls.
  • Cheese – I like to use slices of colby jack cheese and then shredded cheddar cheeses that goes on the top of the buns.

How to Make Sliders

Raw ground beef in a skillet with another photo of it cooked with a meat grinder stick.

Preheat the oven to 350 degrees Fahrenheit.

Begin to brown the ground beef in a large skillet. Add in the spices and Worcestershire. Break up the meat into bite size pieces. After cooking for about 10 minutes and the beef is fully cooked through, drain off the excess fat.

bread cut in half with cheese and a 2 more photos of ground beef and shredded cheese on top of the cut bread.

Place an entire 12 pack package of King’s Hawaiian Rolls on a cutting board. Carefully, cut through the middle of the solid 12 pack of rolls. Then layer with the colby jack cheese. Top with ground beef and sprinkle with the shredded cheddar cheese. Place the top onto the beef and cheese.

Silicone brush, brushing King's Hawaiian rolls and female hand sprinkling on sesame seeds.

Melt butter and begin to brush on top of the rolls. Then sprinkle with the sesame seeds.

12 cut ground beef and cheese sliderss on a parchment lined baking sheet with a red spatula.

Bake for 15 minutes or until the cheese is melted and bread is golden in color. Carefully remove from the oven and cut into individual sliders. Serve immediately.

Recipe FAQs

Hand holding a ground beef slider with cheese over a plate of sliders.
What is the difference between a slider and a burger?

A slider is a smaller form of a larger burger. Size is the main difference in the naming of burgers verse sliders.

How many sliders does a pound of meat make?

For this recipe, a pound of meat will make 12 King’s Hawaiian Roll Sliders.

What size should a slider patty be?

If you decide that you don’t want to break up the ground beef, you can form 2 ounce slider patties for each roll.

Tips & Tricks

Spatula holding 4 ground beef and cheese sliders.

If you want to make my ground beef sliders here are a few of my favorite tips and tricks.

  • Make Ahead – You can make the meat ahead of time. Then when you are ready to make the sliders you can just reheat the meat, assemble, and bake.
  • Cheeses – The sky is the limit as to what cheese you can top on these delectable mini burgers. My family loves colby jack and cheddar; however, you could use pepperjack, gouda, even provolone for a milder flavor.
  • Doubling Recipe – You can easily double this recipe if you are planning to serve this for a crowd. I like to make this buy using 2 – 12 count packs of King’s Hawaiian Rolls.

Sides for Burgers

Looking to pair your sliders or burgers with some sides? Here are a few of my favorites.

If you make these cheeseburger sliders, 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 plate filled with 4 sliders with pickles resting on a red and white striped napkin.

Cheeseburger Sliders

Cheeseburger sliders are the perfect addition to any game day menu or even for a quick and delicious lunch or dinner. Consisting of ground beef, spices, cheese, and sweet King's Hawaiian rolls they are baked to perfection and serve 12 or maybe just 4 hungry adults!
5 from 1 vote
Print Pin Save Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 12 sliders
Calories: 286kcal
Author: Katie

Equipment

  • 1 Stove Top
  • 1 Oven
  • 1 Silicone Brush

Ingredients

For the sliders:

  • 1 pound ground beef
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 teaspoons Montreal Steak Seasoning
  • 1 tablespoon Dried Onion Flakes
  • 1 tablespoon Worcestershire Sauce
  • 12 King's Hawaiian Rolls
  • 4 slices Colby Jack Cheese
  • 1 cup Shredded Cheddar
  • 2 tablespoons Melted Butter
  • 1 tablespoon Sesame Seeds

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Begin to brown the ground beef in a large skillet. Add in the spices and Worcestershire. Break up the meat into bite size pieces. After cooking for about 10 minutes and the beef is fully cooked through, drain off the excess fat.
    1 pound ground beef, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper, ½ teaspoon salt, 2 teaspoons Montreal Steak Seasoning, 1 tablespoon Dried Onion Flakes, 1 tablespoon Worcestershire Sauce
  • Place an entire 12 pack package of King's Hawaiian Rolls on a cutting board. Carefully, cut through the middle of the solid 12 pack of rolls. Then layer with the colby jack cheese. Top with ground beef and sprinkle with the shredded cheddar cheese. Place the top onto the beef and cheese.
    12 King's Hawaiian Rolls, 4 slices Colby Jack Cheese, 1 cup Shredded Cheddar
  • Melt butter and begin to brush on top of the rolls. Then sprinkle with the sesame seeds.
    2 tablespoons Melted Butter, 1 tablespoon Sesame Seeds
  • Bake for 15 minutes or until the cheese is melted and bread is golden in color. Carefully remove from the oven and cut into individual sliders. Serve immediately.

Notes

  • Make Ahead – You can make the meat ahead of time. Then when you are ready to make the sliders you can just reheat the meat, assemble, and bake.
  • Cheeses – The sky is the limit as to what cheese you can top on these delectable mini burgers. My family loves colby jack and cheddar; however, you could use pepperjack, gouda, even provolone for a milder flavor.
  • Doubling Recipe – You can easily double this recipe if you are planning to serve this for a crowd. I like to make this buy using 2 – 12 count packs of King’s Hawaiian Rolls.

Nutrition

Serving: 1g | Calories: 286kcal | Carbohydrates: 17g | Protein: 14g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 358mg | Potassium: 151mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 256IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

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Baked Potato Wedges

by 19 Comments

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
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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 Baked Potatoes

by 2 Comments

Make crispy on the outside soft in the middle Baked Potatoes in the half the time thanks to the Air Fryer. Coat in oil and sprinkle on salt for a restaurant style baked potato.

A white plate with a baked potato sliced in the middle and filled with yellow cheese, green scallions, and sour cream. Next to the potato are five scallops.

There is nothing more comforting then a crispy on the outside soft on the inside baked potato. If I’m craving comfort food, it almost always has to do with potatoes. When I first started making recipes in my Air Fryer I started testing out baked potatoes in it.

For years, I made baked potatoes in the slow cooker and then I graduated to Instant Pot Baked Potatoes. It’s only natural that I tried them in the Air Fryer. I learned really quick how much I loved Air Fryer baked potatoes! They come out perfect every time, and I can’t wait to share with you how easy they are to make!

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Why this Recipe Works

Baked potatoes in the Air Fryer is an easy side dish that can be made in a little over 30 minutes.

You can make extra potatoes to use for twice baked potatoes, potato skins, potato wedges or even breakfast potatoes the next day!

Serve the baked potato as a meal and stuff it with broccoli and cheese, pulled pork, or a taco potato!

Ingredients

four uncooked potatoes , a small bowl of salt, and a white oil spray can on top of a white marble counter.
  • Potatoes – Russet Idaho potatoes are the only potatoes I ever use for baked potatoes.
  • Oil – I like to use avocado oil as it has a neutral flavor and a high smoke point meaning your Air Fryer will not start producing smoke while the potatoes cook.
  • Salt – I love to sprinkle a little kosher salt after spraying the oil on the potato. This gives the potato a restaurant feel at home.

How to Cook Baked Potatoes in Air Fryer

3 potatoes on a white paper towel. the first potato has a fork in it.

First, preheat the air fryer at 400 degrees Fahrenheit.

Wash and scrub the potatoes. Pat dry. Pierce the potatoes 2-3 times with the tines of a fork.

five whole potatoes with salt on top of a white marble counter.

Then spray both sides with avocado oil and sprinkle on salt.

five uncooked potatoes on a silver rack in a oven.

Air Fry for 30 minutes, flipping half way through. Once done let sit for 5 minutes. Split the middle of the cooked potatoes with the tines of a fork. Add toppings and enjoy.

Recipe FAQs

a white rectangular plate with four bakes potatoes with salt.
How long do I bake a potato in air fryer?

Depending on the size will depend on your baking time. For medium-sized Russet potatoes I find 400 degrees Fahrenheit for 30-35 minutes will have them cooked through in the Air Fryer.

Do you have to pierce a potato before baking in air fryer?

Ahh to pierce or not to pierce, that is the question! I always poke a few holes in my potatoes before cooking. This is an optional step and one that doesn’t really matter either way. I do feel that any moisture/steam can release in the potato.

Can you stack potatoes in an air fryer?

If you want a crispy outside for your potato do not stack the potatoes in the air fryer. Instead, make sure they are lined up in a single layer.

Do you have to coat your potato in oil before cooking in the Air Fryer?

If you want an extra crispy skin you will want to coat your russet potato with a neutral oil that also has a high smoke point so think oils like avocado, grapeseed, or even canola oil. This will ensure crispy skin.

Expert Tips & Tricks

A white plate with a baked potato sliced in the middle and filled with yellow cheese, green scallions, and sour cream. Next to the potato are five scallops.

Here are a few of the tips and tricks I’ve found useful when making baked potatoes in the Air Fryer.

  • Large Potatoes – Times may need to be adjusted if you are using jumbo baking potatoes. This recipe has been tested on smaller Idaho Russet potatoes.
  • Toppings – We love to put butter, sour cream, shredded cheese, chopped chives, and crispy bacon.
  • Salt – You can omit the salt if you don’t want the extra sodium. This is simply something that most restaurants do to add flavor to the skin.

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.

What to Serve with Baked Potatoes

Wondering what to serve with baked potatoes? Here are my favorite recommendations!

If you make Air Fryer Baked Potatoes, 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!

Two white plates stacked with a loaded baked potato and scallops.

Air Fryer Baked Potatoes

Make crispy on the outside soft in the middle Baked Potatoes in the half the time thanks to the Air Fryer. Coat in oil and sprinkle on salt for a restaurant style baked potato.
5 from 2 votes
Print Pin Save Rate
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 168kcal
Author: Katie

Equipment

  • Air Fryer

Ingredients

  • 4 Russet Potatoes
  • Avocado Oil Spray
  • 1 teaspoon Kosher Salt divided

Instructions

  • Preheat the air fryer at 400 degrees Fahrenheit.
  • Wash and scrub the potatoes. Pat dry. Pierce the potatoes 2-3 times with the tines of a fork. Then spray both sides with avocado oil and sprinkle on salt.
    4 Russet Potatoes, Avocado Oil Spray, 1 teaspoon Kosher Salt
  • Air Fry for 30 minutes, flipping half way through. Once done let sit for 5 minutes. Split the middle of the cooked potatoes with the tines of a fork. Add toppings and enjoy.

Notes

  • Large Potatoes – Times may need to be adjusted if you are using jumbo baking potatoes. This recipe has been tested on smaller Idaho Russet potatoes.
  • Toppings – We love to put butter, sour cream, shredded cheese, chopped chives, and crispy bacon.
  • Salt – You can omit the salt if you don’t want the extra sodium. This is simply something that most restaurants do to add flavor to the skin.

Nutrition

Serving: 1g | Calories: 168kcal | Carbohydrates: 38g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 592mg | Potassium: 888mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Old Fashioned Salisbury Steak Recipe

by 12 Comments

This old fashioned Salisbury steak recipe consists of delicious seasoned beef patties smothered in onions and a homemade gravy. This classic comfort food dinner recipe is made in 30 minutes making it great for a quick weeknight dinner!

white plate with blue trim with white mash potatoes, orange carrots, brown steak with gravy with silver fork. Next to a big black skillet with cooked steaks with brown gravy inside.

Salisbury Steak is one of my go-to easy comfort meal dinners. You will find this recipe on rotation regularly in my home almost bi-weekly. It’s always a hit with my kids and husband, and makes for a delicious lunch the next day with any leftovers we might have. This recipe is especially delicious as it contains caramelized onions and a homemade gravy which give the beef patties even more flavor. Of course, I’ll share below a cheat that I sometimes do when I don’t feel like taking the extra few minutes to make homemade gravy. 

When I’m looking for a quick weeknight dinner my Old Fashioned Salisbury Steak Recipe is my go to. However, sometimes I will switch it up and make my slow cooker Salisbury steak. You don’t get the crispy edges, but the flavors come out similiar. That recipe also uses mushrooms in addition to onions.

Pair my Old Fashioned Salisbury Steak Recipe with buttered noodles or mashed potatoes, and sweet baby carrots.

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Why this Recipe Works

Easy Weeknight Dinner – I love how quickly this meal comes together.

Comfort Food – This salisbury steak recipe is the ultimate comfort food and will instantly remind you of your childhood days.

Every day ingredients – This recipe consist of everyday ingredients you would find in your refrigerator and pantry.

Ingredients

uncooked beef, butter, brown egg, yellow onion, black pepper container, ingredients on a white marble counter.

There are thirteen ingredients. This might seem like a lot, however, chances are you already have the ingredients nestled in your pantry or fridge.

Unsalted butter – A little butter will help caramelize the onion and bring an additional depth of flavor to the dish.

Onion – I love to caramelize one thinly sliced onion that will be included in the gravy. 

Beef broth – Will be used as the base to the homemade gravy. 

Ground beef – I like to use lean ground beef but an 80/20 will do as well. Just make sure to drain off any excess oil before making the gravy. 

Worcestershire sauce – This flavors both the beef patties and gravy.

Seasonings – You will need a combination of dried onion flakes, dried parsley, black pepper, and my secret ingredient Montreal Steak Seasoning. 

Breadcrumbs – You can use plain or Italian seasoned. Whatever you have on hand. Although I’ve never tried using panko for this recipe. 

Egg – One egg is all you need to help bind the ground beef with the breadcrumbs and seasoning together. Cornstarch – You will need this to thicken the broth that will be turned into gravy. Flour works too if you don’t have cornstarch on hand. Just remember flour needs to have a little additional salt added to cut the flour taste.

Directions

top with white onions being shredded with white shredder bottom photo with white onions being caramelized in black skillet.

In a large skillet on medium heat, melt the butter. Melt butter and add in thinly sliced onions. Reduce heat to medium-low, stir well and add in ¼ cup of the beef broth. Place the lid on the skillet and let the onions cook for 5-10 minutes.

Mixing occasionally–making sure that the onions do not burn. Add additional liquid if needed. Once the onions are translucent push them off to the sides of the skillet so they aren’t in direct heat.

Silver bowl with red uncooked beed with uncooked yellow egg yolk and seasoning.

While the onions cook prepare the ground beef mixture. Combine the ground beef, steak seasoning, 1 tablespoon of Worcestershire sauce, dried onion flakes, parsley, bread crumbs and egg together. Mix well, then divide the mixture into 4-6 patties.

top with five uncooked red beef patties with yellow onions in skillet. below cooked beef steaks with onions in black skillet.

Pour the grapeseed oil into the pan. Form each patty into an oval shape, pressing thin, then place in the skillet. Cook for 5 minutes on medium heat with the lid on. Then flip the patties with a spatula and press the beef down thinning them out. Cook for an additional 3 minutes and move the patties to the sides of the skillet.

Left photo of glass measuring cup with red lettering with brown gravy inside. Right photo of black pan with five cooked steaks filled with brown gravy with glass measuring cup with red lettering with gravy inside.

While patties are finishing up cooking whisk together the 3 cups of beef broth, 2 tablespoon Worcestershire sauce, 3 tablespoons cornstarch, and black pepper.

Black skillet with five beef patties in gravy with parsley sprinkled on top.

Increase the heat to medium-high and pour and mix the seasoned broth into the center of the skillet. Cook for 3-4 minutes stirring constantly until broth turns into a thick gravy. Flip the beef patties around ensuring the gravy is coated on both sides of the beef and cook for an additional 5 minutes on low heat with lid on. Serve immediately and enjoy.

FAQs

white plate with blue trim with white mash potatoes, orange carrots, brown steak with gravy with silver fork.
How do you cook a Salisbury steak in a skillet?

Mix ground beef with seasoning, breadcrumbs, and an egg. Form patties from the ground beef mixture. Fry on medium heat in a frying pan for 10-15 minutes, flipping once until beef patties are cooked well done. 

How do you make gravy?

Mix together broth with cornstarch. Add to a skillet or pot and cook for 3-4 minutes stirring constantly until broth thickens and turns into gravy. Continue to simmer on low until you are ready to serve.

What is the difference between Salisbury steak and hamburger steak?

Salisbury steak contains much more fillers. For example, breadcrumbs, sauces, onions, and even eggs. On the other hand, hamburger steak typically only contains seasonings such as salt and pepper. While the two dishes are very similar, there are several differences.

What meat is Salisbury steak?

Salisbury steak is essentially ground beef patties. The dish taste like a mix of meatloaf and a hamburger. It is also commonly known as “hamburger steak”.

Why do they call Salisbury steak Salisbury?

The dish Salisbury steak was named after Dr. James Henry Salisbury. Salisbury was a nutritional doctor around the 19th century and was a big advocate of minced beef as a health food. He proclaimed salisbury steak as the “muscle pulp of beef”.

Expert Tips & Tricks

close up photo of four beef steaks with brown gravy with green onions on top as garnish.

Here are a few of my favorite tips and tricks for making salisbury steaks.

  • Gravy – If you don’t feel like making your own homemade gravy I recommend a large jar of Heinz beef gravy as it works best for the flavors of this dish.
  • Overcrowding – It is key to not overcrowd the pan with ingredients when cooking salisbury steak. I recommend a very large saute or skillet pan.
  • Size – Make sure to make the hamburger patties equal size so the cooking time is the same throughout. 
  • Gluten Free – Make gluten free Salisbury steak by using gluten free bread crumbs and omitting the Worchestire sauce.

Salisbury Steak Sides

Not sure what to serve with your hamburger steaks? Check out a few of my favorite Salisbury Steak Sides.

If you make this Salisbury 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!

White plate filled with beef patty, mashed potatoes, and carrots.

Old Fashioned Salisbury Steak Recipe

This old fashioned Salisbury steak recipe consists of delicious seasoned beef patties smothered in onions and a homemade gravy. This classic comfort food dinner recipe is made in 30 minutes making it great for a quick weeknight dinner!
5 from 3 votes
Print Pin Save Rate
Course: Main Course
Cuisine: American
Diet: Low Calorie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 5
Calories: 280kcal
Author: Katie

Equipment

  • 1 Mixing Bowl
  • 1 Stove Top
  • 1 Large Skillet with Lid
  • 1 Spatula
  • 1 Whisk

Ingredients

  • 1 tablespoon unsalted butter
  • 1 onion thinly sliced
  • 3-¼ cups beef broth divided
  • 1 pound lean ground beef
  • 1 tablespoon steak seasoning
  • 3 tablespoon Worcestershire sauce divided
  • 1 teaspoon dried onion flakes
  • 1 teaspoon dried parsley
  • ½ cup plain breadcrumbs
  • 1 egg
  • 1 tablespoon grapeseed oil
  • 3 tablespoon cornstarch
  • ⅛ teaspoon black pepper

Instructions

  • In a large skillet on medium heat, melt the butter. Melt butter and add in thinly sliced onions. Reduce heat to medium-low, stir well and add in ¼ cup of the beef broth. Place the lid on the skillet and let the onions cook for 5-10 minutes. Mixing occasionally–making sure that the onions do not burn. Add additional liquid if needed. Once the onions are translucent push them off to the sides of the skillet so they aren't in direct heat.
    1 tablespoon unsalted butter, 1 onion, 3-¼ cups beef broth
  • While the onions cook prepare the ground beef mixture. Combine the ground beef, steak seasoning, 1 tablespoon of Worcestershire sauce, dried onion flakes, parsley, bread crumbs and egg together. Mix well, then divide the mixture into 4-6 patties.
    1 pound lean ground beef, 1 tablespoon steak seasoning, 3 tablespoon Worcestershire sauce, 1 teaspoon dried onion flakes, 1 teaspoon dried parsley, ½ cup plain breadcrumbs, 1 egg
  • Pour the grapeseed oil into the pan. Form each patty into an oval shape, pressing thin, then place in the skillet. Cook for 5 minutes on medium heat with the lid on. Then flip the patties with a spatula and press the beef down thinning them out. Cook for an additional 3 minutes and move the patties to the sides of the skillet.
    1 tablespoon grapeseed oil
  • While patties are finishing up cooking whisk together the 3 cups of beef broth, 2 tablespoon Worcestershire sauce, 3 tablespoons cornstarch, and black pepper.
    3-¼ cups beef broth, 3 tablespoon Worcestershire sauce, 3 tablespoon cornstarch, ⅛ teaspoon black pepper
  • Increase the heat to medium-high and pour and mix the seasoned broth into the center of the skillet. Cook for 3-4 minutes stirring constantly until broth turns into a thick gravy. Flip the beef patties around ensuring the gravy is coated on both sides of the beef and cook for an additional 5 minutes on low heat with lid on. Serve immediately and enjoy.

Notes

  • Gravy – If you don’t feel like making your own homemade gravy I recommend a large jar of Heinz beef gravy as it works best for the flavors of this dish.
  • Overcrowding – It is key to not overcrowd the pan with ingredients when cooking salisbury steak. I recommend a very large saute or skillet pan.
  • Quantity of Steaks – I typically can get 5-6 hamburger steaks out of a pound of meat. You can make the patties smaller and stretch the pound of meat further if you’d like. I typically always make 5 allowing for one leftover meal for lunch the next day.
  • Size – Make sure to make the hamburger patties equal size so the cooking time is the same throughout. 
  • Gluten Free – Make gluten free Salisbury steak by using gluten free bread crumbs and omitting the Worchestire sauce.
  • Bread crumbs – If you don’t have plain breadcrumbs on hand the Italian seasoned bread crumbs work as well. I have used both for this recipe and haven’t seen much of a difference in the flavor.

Nutrition

Serving: 3.2ounces | Calories: 280kcal | Carbohydrates: 18g | Protein: 24g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 948mg | Potassium: 575mg | Fiber: 1g | Sugar: 3g | Vitamin A: 171IU | Vitamin C: 4mg | Calcium: 72mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

What to Serve with Stuffed Peppers – 27 Delicious Sides

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Love stuffed peppers? Here are some ideas on what to serve with stuffed peppers from vegetable side dishes to hearty salads and more. I have 27 delicious sides to share with you.

four side dishes; carrots, green beans, cornbread muffins, and salad with text on image for pinterest.

We love to eat stuffed peppers in my home. We eat this hearty main dish a few times a year, and every time I go to make stuffed peppers I am always looking for what sides to serve with stuffed peppers.

I’ve put together all my favorite side dishes that will make your next dinner complete! From quick breads to roasted veggies and even salads, the sky is the limit as to what you can pair with stuffed bell peppers.

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FAQs about Stuffed Peppers

Do you have to cook peppers before stuffing them?

Yes, I love to cook the peppers before hand just until al dente and then they will finished cooking in the oven and will soften up even more.

What is good to eat with peppers?

You will find a wide variety of what is good to eat with peppers.
-Bread
-Salad
-Sauteed vegetables
-Cornbread
…and more! Read below for more delicious ideas.

Should peppers be cooked before stuffing?

Yes, I find that they cook best when the peppers are cook just slightly before stuffing and being baked. You can either boil them in water for a few minutes or bake them in the oven on their own for about 30 minutes. You don’t want them soft you just want them al dente.

How do you cut peppers for stuffed peppers?

To cut bell peppers for stuffed peppers you can cut them two different ways. The first way, you can simply cut the top off of the pepper. The second way you can take a pairing knife and cut around the top of the pepper leaving more pepper in tact to hold in the filling.

How do you know when stuffed peppers are done?

You will want to use a kitchen timer and bake for 45 minutes to an hour or until the bell pepper is soft but not mushy.

Delicious Stuffed Bell Pepper Recipes

close up of orange stuffed peppers with red sauce and white cheese.

In case you are looking for a few stuffed pepper recipes I have a few variations that I love to make.

Stuffed Peppers with Ground Beef is a classic recipe that I grew up eating. It’s filled with ground beef, rice, and my favorite secret ingredient, shredded zucchini. It’s mixed together with tomato sauce making for a delicious dinner.

Slow Cooker Shredded Chicken Taco Stuffed Peppers if you love shredded chicken tacos you will love this fun take on stuffed peppers. Even better I make this recipe when I have leftover shredded chicken and then let the slow cooker do the cooking for me.

Vegetarian Couscous Stuffed Peppers with Basil Sauce is a delicious take on a vegetarian style pepper. The basil sauce completes this pepper and is also a great way to use up the abundance of basil you might have grown.

Southwestern Chicken And Rice Stuffed Peppers this recipe is a great way to use up the leftover rotisserie chicken and rice from another meal. The peppers can be assembled the day before dinner and then baked in the oven for an easy dinner.

What to Serve with Stuffed Peppers

If you have ever wondered what to serve with stuffed peppers I have 27 side dishes that will compliment your dinner.

Honey Cornbread Muffins

White plate with 5 muffins stacked and one corn muffin split with butter on top.
Delicious Honey Cornbread Muffins are moist, sweet and full of flavor. This cornbread muffin recipe is made from scratch in under a half hour!
Check out this recipe

Salad with Pear Vinaigrette

This delicious salad consists of leafy greens, blueberries, pears, and walnuts for a little crunch. The homemade pear vinaigrette pairs perfectly with the greens.
Check out this recipe

Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables
Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables. The rainbow of vegetables are seasoned with oregano, thyme and a squeeze of lemon juice.
Check out this recipe

Instant Pot Quinoa

Instant Pot Quinoa
Make quinoa in the Instant Pot in 1 minute making for a quick and delicious side dish or main dish for lunch or dinner!
Check out this recipe

How To Cook Spaghetti Squash in the Oven

White bowl filled with spaghetti squash and chopped parsley.
Learn the easiest way to cook spaghetti squash in the oven in under an hours time with this step-by-step guide that guarantees perfectly tender, noodle-like strands every time.
Check out this recipe

Oven-Roasted Asparagus

Oven-Roasted Asparagus
Turn up the oven and pull out the sheet pan. I’m here to share with you my no fail recipe for oven-roasted asparagus. You’ll have a healthy and delicious side on the table within 20 minutes.
Check out this recipe

Italian Green Bean Salad

Italian Green Bean Salad
This marinated Italian Green Bean Salad recipe is fresh and easy! It’s tossed in a balsamic vinaigrette, cherry tomatoes, almonds, and cheese. Recipe by The Rustic Foodie®.
Check out this recipe

Harvest Quinoa Salad with Pumpkin Yogurt Dressing

Harvest Quinoa Salad with Pumpkin Yogurt Dressing
Celebrate the flavors of fall and make my delicious and healthy recipe for Harvest Quinoa Salad with Pumpkin Yogurt Dressing!
Check out this recipe

Beer Bread

sliced Beer Bread resting on a plaid dish cloth.
Scared to bake with yeast? Make a loaf of this four ingredient beer bread recipe. Fresh thick homemade bread made in under an hours time with no resting time needed!
Check out this recipe

Easy Side Salad Recipe

Easy Side Salad Recipe
The Easy Side Salad is a perfect add-on to any meal – it’s incredibly simple and goes with just about anything! Filled with tomatoes, cucumbers, celery, croutons and nut of choice and paired with a homemade balsamic vinaigrette dressing.
Check out this recipe

Slow Cooker Honey Glazed Carrots

Need a healthy side dish to feed a crowd? Try this recipe for Slow Cooker Honey Glazed Carrots–they take less than 5 minutes to prepare and 3 hours of no fuss cooking!
Check out this recipe

Garlic Kale Salad with Lemon

Garlic Kale Salad with Lemon
Inspired by Il Corvo Seattle: this garlic kale salad has pecorino, pepitas, and a green garlic confit dressing. Great side for every meal!
Check out this recipe

Air Fryer Green Beans

White bowl of green beans with garlic divided up close.
If you are looking for an easy side dish to make my Air Fryer Green Beans recipe is done in under 10 minutes and yields a flavorful side dish everyone is going to love.
Check out this recipe

Beet and Citrus Salad

White oval dish filled with a salad with roasted beets, sliced oranges, bacon, and cheese.
This beet and citrus salad is a vibrant, flavor-packed dish made with roasted beets, fresh citrus, crispy bacon, and a zesty garlic citrus vinaigrette. It works beautifully as a light meal or as a colorful, crowd-pleasing side dish.
Check out this recipe

Buttermilk Biscuits

Buttermilk Biscuits
Melt-in-your mouth homemade buttermilk biscuits made in your kitchen in less than 30 minutes time! With just a few ingredients your next breakfast or brunch will be complete.
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Tomato and Onion Salad

Blue bowl filled with tomatoes, red onions, and herbs.
My Tomato and Onion Salad with Balsamic Vinegar comes together in minutes and is perfect as a make ahead summer side dish recipe. Full of fresh beef stake tomatoes, red onions, balsamic dressing and fresh herbs–it marinates for 4 hours for an ultra flavorful accompaniment to any barbecue dinner.
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Massaged Kale Salad

Massaged Kale Salad
Massaged Kale Salad recipe with pomegranate arils, sweet orange slices and toasted slivered almonds then tossed with orange ginger dressing!
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Green Beans with Caramelized Pearl Onions

Looking for an elegant but easy side dish to make for your next dinner party or Sunday dinner? Try my recipe for Green Beans with Caramelized Pearl Onions.
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Chipotle Cheddar & Bacon No-Knead Crusty White Bread

Chipotle Cheddar & Bacon No-Knead Crusty White Bread
 You can make just plain crusty bread or mix-in to make different flavors! So, today I’m sharing my recipe for Chipotle Cheddar & Bacon No-Knead Crusty White Bread.
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Green Beans Almondine

Green Beans Almondine
Green beans almondine is bursting with flavor! Fresh green beans, garlic, crunchy almonds, and the perfect touch of zesty lemon in each bite.
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Instant Pot Carrots

Square photo of a white bowl filled with cooked baby carrots.
Instant Pot Carrots are perfectly cooked and done from start to finish in about 15 minutes. This is an easy side dish for dinner or cooking for a large group of people. It's versatile and can be customized to fit your needs.
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Amazingly Easy Sourdough Bread {With VIDEO!}

Amazingly Easy Sourdough Bread {With VIDEO!}
Make the absolute best, chewiest, tastiest Sourdough Bread right at home with this very easy, no knead sourdough recipe. No Sourdough starter? No problem. Learn how to make one!
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Simple Dijon Salad with Poached Egg

Simple Dijon Salad with Poached Egg
A simple salad inspired by a breakfast favorite, Eggs Benedict, with a tangy, lemony dressing, crunchy croutons, and a poached egg.
Check out this recipe

Zucchini Bread

Zucchini Bread
Zucchini Bread! A crowd favorite, this easy zucchini bread recipe is a perfect base recipe to use for variations on this classic quick bread.
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Easy Air Fryer Asparagus

Easy Air Fryer Asparagus
Our family is loving this Air Fryer Asparagus recipe. This method takes just 10 minutes and results in perfectly cooked asparagus with a crispy Parmesan coating.
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Zucchini and Squash Bake

Zucchini and Squash Bake
Zucchini and Squash Bake is the best summer side dish! It features summer squash that’s topped with a crispy and flavorful panko breadcrumb mixture.
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Gluten Free Cornbread

top view shot of thirteen slices of cornbread in square glass baking dish
My gluten free cornbread with cheese recipe is made in under an hours time. This spongy and soft cornbread has a little kick thanks to the green chiles. No one will ever know this cornbread is gluten free.
Check out this recipe

I hope that I helped inspired you and gave you some ideas on what side dishes you can serve with stuffed peppers.

If you make any of these side dishes for stuffed pepper recipes, 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!

Stuffed Bell Peppers with Ground Beef

by 13 Comments

Craving a comfort food classic? Make my Stuffed Bell Peppers with Ground Beef using leftover rice, ground beef, spices mixed with tomato sauce, and stuffed into a bell pepper. Top with mozzarella cheese just before serving for a comforting dinner at home.

close up of orange stuffed peppers with red sauce and white cheese.

Growing up, I remember eating these exact stuffed peppers with ground beef and rice at least once a month. Although back then, my mom only used green peppers. I assume that the cost of red, orange and yellow peppers was too expensive for our family’s budget. Or maybe this is the way my mom’s mom, aka my grandma, made it, and my mom never steered from the recipe. I don’t think my mom started making the tri-color variety until I was in high school.

This is one of those recipes that I make a few times each year. It’s a tried and true recipe that goes into my cooking rotation. When I’m not making the ground beef and rice variety I like to make other variations of stuffed peppers like Couscous-Stuffed Peppers with Basil Sauce, Southwestern Chicken And Rice Stuffed Peppers, or Slow Cooker Shredded Chicken Taco Stuffed Peppers.

If you are craving stuffed peppers and not sure how to make them. I’m here to walk you through all the steps. Scroll below for step-by-step instructions. I even sneak in extra veggies that your family will never even realize is mixed into the filling!

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Ingredients

  • Bell peppers: You would need 6 for this recipe Any color pepper will work they are the same in taste.
  • Meat: I use lean ground beef for this recipe.
  • Vegetables: Onion diced, Garlic cloves, Zucchini shredded.
  • Seasoning: Kosher Salt, Black Pepper, Garlic Powder, Italian Seasoning.
  • Rice: You can make a fresh pot of rice or use leftover white rice. For this recipe, I used leftover rice.
  • Tomato sauce: Canned tomato sauce will work perfectly for this recipe.
  • Cheese: Shredded mozzarella divided.

Directions

If you ever wondered how to cook stuffed peppers. You are in luck. I’m breaking down the step-by-step process!

red pepper sliced on a white cutting board on the left. On the right schredded green zucchini with white shredder.

Fill a large stock pot with water and bring to a boil. While the water is heating, begin cleaning and hollowing out the bell peppers. Once the water is to a boil, carefully place each bell pepper in the boiling water and boil for 10 minutes.

EXPERT TIP: You want your peppers to be firm, not mushy. Remove the peppers from the boiling pot of water and rinse them under cold water. Set aside.

While the peppers boil, shred the zucchini. I use the handheld mandolin slicer; however, a cheese grater works, too!

on the left skillet with uncooked ground beef with a red spatula. on the right white paper towel with olive oil a red spatula in skillet.

Preheat the oven to 400 degrees.

In a large skillet, begin browning the lean ground beef on medium heat (for about 5 minutes). Halfway through the browning process, as your break up the bits of ground beef, add the diced onion, garlic, salt, pepper, and garlic powder.

skillet with cooked ground beef with red tomato sauce and white rice with green seasoning.

Once the ground beef is cooked, turn off the heat. Add the rice, shredded zucchini (if using) and 3 cups of tomato sauce, and Italian seasoning. Mix well until incorporated.

four bell peppers orange, red, and yellow with beef and rice

Carefully spoon the rice/beef mixture into the bell peppers until the pepper is packed full. You may have filling leftover depending on how large your peppers are. Reserve for serving once peppers are done. Add 1 cup of water to the baking dish. Tent a piece of aluminum foil over the baking dish and bake for 20 minutes.

A white plate with four bell peppers orange with red sauce with hand holding white cheese.

Remove the peppers from the oven. Add more sauce on top and sprinkle on the shredded mozzarella cheese. Bake uncovered for 5 minutes or until cheese has melted.

FAQs

a white plate with four stuffed bell peppers with beef and rice with red sauce and melted white cheese on top.
Do you have to cook meat before stuffing peppers?

Yes, the most common way to make stuffed peppers is to cook the meat first and make the filling. The filling should be fully cooked. Only needing to be reheated while baked in the oven to melt the cheese.

How long can you keep uncooked stuffed peppers in the fridge?

Uncooked stuffed peppers will keep in the refrigerator for up to 3 days. At that point, you need to bake them and enjoy them to keep the ingredients as fresh as possible. The longest I’ve ever kept them in the refrigerator is one day.

Do I need to boil my bell peppers before stuffing them?

Some recipes for stuffed peppers with tomato sauce call for boiling the peppers to soften them before filling them. However, it is up to preference. If the peppers are not boiled, they will still soften up from placing them in the oven and will have more of a crunch.

Can you freeze stuffed peppers?

Yes, stuffed peppers are a great make ahead meal because they freeze perfectly. You will want to fully cook the filling and stuff them. Then place in a freezer safe airtight container. They will remain fresh for up to 3 months in the freezer. When you are ready to cook them simply place in the refrigerator the day before to thaw then bake in the oven per directions.

What do you eat with stuffed peppers?

You can pair stuffed peppers with side dishes like salad, cornbread muffins, even roasted broccoli.

What do I do with the leftover filling?

If you happen to have leftover filling I will heat it up just before I’m ready to serve the baked peppers and add an extra scoop or two to each plate. My kids actually don’t like bell peppers, so I’ll give them some of the extra filling and they enjoying eat that as dinner.

Tips & Tricks

White plate with red trim with red stuffed bell pepper with brown beef and white rice and melted white cheese on top.

Here are a few of my favorite tips and tricks I’ve found helpful when making my Classic Stuffed Peppers recipe.

  • Rice – I have found that cooked leftover rice works best for stuffed peppers. If the rice is too fresh, it becomes mushy, and we all know–you don’t want mushy rice!
  • Substitutions – This recipe is naturally gluten-free. However, to make these dairy-free substitutes, use dairy-free cheese for the mozzarella cheese.
  • Zucchini – I love to added shredded zucchini to my stuffed peppers. It blends into the peppers and a great way to add a hidden veggie in for the family (specifically kids who are picky eaters).
  • Bell Peppers – Two methods to pre-cooking the bell peppers (I prefer the boiling method as listed in my recipe above). If you don’t want to dirty another pot you can place the peppers cut-side face down in the same baking dish you will bake them in with 1 cup of water. Tightly cover with foil and bake for 20 minutes while you make the filling.
  • Leftover Filling – You may have filling leftover depending on how large your peppers are. Reserve for serving once peppers are done.

Bell Pepper Recipes

Do you have a lot of bell peppers to use up? Try a few of my favorite bell pepper recipes.

If you make my homemade stuffed peppers 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!

Yellow bell peppers in a white dish topped with tomato sauce and cheese.

Stuffed Bell Peppers with Ground Beef

Craving a comfort food classic? Make my Stuffed Bell Peppers with Ground Beef using leftover rice, ground beef, spices mixed with tomato sauce, and stuffed into a bell pepper. Top with mozzarella cheese just before serving for a comforting dinner at home.
5 from 4 votes
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Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Calories: 283kcal
Author: Katie

Equipment

  • Glass Baking Dish
  • Frying Pan

Ingredients

  • 6 Bell peppers
  • 1 poun d Lean ground beef
  • ¼ cup Onion diced
  • 2 Garlic cloves
  • 1 teaspoon Kosher Salt
  • ⅛ teaspoon Black Pepper
  • ½ teaspoon Garlic Powder
  • 2 cups Leftover white rice
  • 1 Zucchini shredded
  • 4 cups Tomato sauce
  • 1 tablespoon Italian Seasoning
  • ½ cup Shredded mozzarella divided

Instructions

  • Fill a large stock pot with water and bring to a boil.
  • While the water is heating begin cleaning and hollowing out the bell peppers. Once the water is to a boil carefully place each bell pepper in the boiling water and boil for 10 minutes. *You want your peppers to be firm not mushy. Remove the peppers from the boiling pot of water and rinse under cold water. Set aside.
    6 Bell peppers
  • Preheat the oven to 400 degrees.
  • In a large skillet begin browning the lean ground beef on medium heat (for about 5 minutes). Half way through the browning process as your breaking up the bits of ground beef add the diced onion, garlic, salt, pepper, and garlic powder.
    1 poun d Lean ground beef, ¼ cup Onion, 2 Garlic cloves, 1 teaspoon Kosher Salt, ⅛ teaspoon Black Pepper, ½ teaspoon Garlic Powder
  • Once the ground beef is cooked through turn off the heat. Add the rice, shredded zucchini (if using) and 3 cups of tomato sauce, and Italian seasoning. Mix well until incorporated.
    2 cups Leftover white rice, 1 Zucchini, 4 cups Tomato sauce, 1 tablespoon Italian Seasoning
  • Carefully begin spooning the rice/beef mixture into each of the bell peppers until the pepper is packed full.
  • Add 1 cup of water to the baking dish.
  • Tent a piece of aluminum foil over the baking dish and bake for 20 minutes.
  • Remove the peppers from the oven. Add more sauce on top and sprinkle on the shredded mozzarella cheese. Bake uncovered for 5 minutes or until cheese has melted.
    ½ cup Shredded mozzarella
  • Remove from oven, garnish with fresh minced parsley and additional sauce if needed, and serve immediately.

Notes

  • Zucchini – I love to added shredded zucchini to my stuffed peppers. It blends into the peppers and a great way to add a hidden veggie in for the family (specifically kids who are picky eaters).
  • Bell Peppers – Two methods to pre-cooking the bell peppers (I prefer the boiling method as listed in my recipe above). If you don’t want to dirty another pot you can place the peppers cut-side face down in the same baking dish you will bake them in with 1 cup of water. Tightly cover with foil and bake for 20 minutes while you make the filling.
  • Leftover Filling – You may have filling leftover depending on how large your peppers are. Reserve for serving once peppers are done.

Nutrition

Serving: 1g | Calories: 283kcal | Carbohydrates: 34g | Protein: 23g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 1279mg | Potassium: 1136mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4576IU | Vitamin C: 170mg | Calcium: 113mg | Iron: 5mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Chocolate Peanut Butter Chip Cookies

by 5 Comments

Chocolate peanut butter chip cookies are made in under an hour, and taste like you’re eating a brownie topped with ooey gooey peanut butter. This easy cookie recipe comes together in under an hours time (including chill time).

Top view shot of Four chocolate peanut butter chip cookies in a wooden bowl with more cookies on a wire rack and glass of milk in the background

We love a good chewy cookie in my home. This recipe for Chocolate Peanut Butter Chip Cookies fits the bill. If you love the flavors of chocolate and peanut butter you will need to try my Peanut Butter Ice Cream with Chopped Peanut Butter Cups after you are done making these cookies. The ice cream is so good!

I originally made these cookies for a food blogger cookie swap. Everyone loved them, although, they did not ship well since the original recipe they were very thin cookies Now, they are plump and very chewy. A far cry from the previous recipe.

I love the chocolate/ peanut butter combo, and just had a feeling these cookies would be amazing. I am a fan of the chewy-soft cookie. Some like theirs hard, thin, thick, etc… I like mine chewy and soft, and of course preferably fresh out of the oven! These cookies encompass everything I love about a cookie and more. The ratio of chocolate to peanut butter (in my opinion) is perfect! I hope you’ll bake these cookies up and share them with family, friends, and neighbors.

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Ingredients

Ingredients on counter: flour, butter, brown sugar, eggs, vanilla extract, baking powder, cocoa powder, and peanut butter chips.
  • Dry Ingredients – All Purpose Flour, Baking powder, Cocoa powder, Salt, and sugar
  • Butter – Unsalted butter melted and slightly cooled works best.
  • Eggs – 2 eggs large or extra large work best.
  • Vanilla extract – High quality vanilla extract will yield the best flavor.
  • Peanut Butter chips – This is what gives it that creamy.

Directions

Four images showing the mixing process of the cookie dough

First, Heat oven to 350°F.

Stir together flour, cocoa, baking soda and salt; set aside.

Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.

Placing cookie dough rounds on a baking sheet

Drop by rounded teaspoons onto an ungreased cookie sheet. Feel free to add a few more peanut butter chips on top and push them in.

15 Chocolate peanut butter cookie dough rounds on baking sheet

Bake 8 to 9 minutes. Remove from the oven and let sit on the baking tray for 5 minutes.

Close up view of Chocolate peanut butter chip cookies cooling on a wire rack

Then carefully remove each cookie and let cool completely on a wire baking rack.

Tips & Tricks

Four chocolate peanut butter chip cookies in a wooden bowl with more cookies on a wire rack in the background

Here are all my tips and tricks whenever I make my Chocolate Peanut Butter Chip Cookies.

  • Yield – Depending on the size you make the cookie depends on how many you will yield. This recipe makes 4-½ dozen cookies (about 54 cookies).
  • Butter – 1 stick of unsalted butter yields ½ cup or 4 ounces. This recipe calls for 1 cup butter or 8 ounces melted.
  • Soft and Chewy – If you are looking for soft and chewy cookies the combination of the melted butter mixed in with the brown sugar will yield a soft and chewy cookie.
  • Refrigerate – You need to refrigerate your dough for at least 30 minutes and up to 24 hours before baking.
  • Do Not Over Bake – Do not be tempted to over bake the cookies. The cookies will be soft upon removing from the oven. Let them sit and set for a few minutes before removing off the baking sheet as they will continue to cook and set. Then transfer to a wire rack to cool completely.
  • Storage – Store cooked cooled cookies in a cookie jar or an air tight container for up to 1 week. Although, best to consume within 3 days of making.
Top view of wire rack filled with chocolate peanut butter chip cookies.

If you make this chocolate cookies with peanut butter chips 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!

Top view of chocolate cookies on aa wire rack.

Chocolate Peanut Butter Chip Cookies

Chocolate peanut butter chip cookies are made in under an hour, and taste like you're eating a brownie topped with ooey gooey peanut butter. This easy cookie recipe comes together in under an hours time (including chill time).
5 from 1 vote
Print Pin Save Rate
Course: Dessert
Cuisine: American
Diet: Low Salt
Prep Time: 15 minutes
Cook Time: 9 minutes
Chill Time: 30 minutes
Total Time: 54 minutes
Servings: 36
Calories: 51kcal
Author: Katie

Equipment

Ingredients

  • 2 cups All Purpose Flour
  • 1-½ teaspoon baking powder
  • ¾ cup cocoa powder
  • ½ teaspoon salt
  • 1 cup Brown Sugar
  • 2 Sticks Unsalted Butter melted
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 10 ounces Peanut Butter chips plus additional for topping

Instructions

  • Stir together flour, cocoa, baking powder and salt; set aside.
    2 cups All Purpose Flour, 1-½ teaspoon baking powder, ¾ cup cocoa powder, ½ teaspoon salt
  • Using a KitchenAid Stand mixer fitted with a flat paddle attachment, mix melted butter and brown sugar until fluffy. Add eggs and vanilla; beat for 30 seconds on medium speed. Gradually add flour mixture, on medium low beating well until incorporated. Stir in peanut butter chips.
    1 cup Brown Sugar, 2 Sticks Unsalted Butter, 2 eggs, 2 teaspoon vanilla extract, 10 ounces Peanut Butter chips
  • Place the dough in the refrigerator for at least 30 minutes or up to 24 hours.
  • Once you are ready to bake. Preheat the oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  • Using a medium cookie scoop, place the raw cookie dough about 1-2 inches apart onto ungreased parchment lined cookie sheet.
  • Bake for 9 minutes. Remove from the oven and let sit on the baking tray for 5 minutes. Then, carefully remove each cookie and let cool completely on a wire baking rack.

Notes

  • Yield – Depending on the size you make the cookie depends on how many you will yield. This recipe makes 4-½ dozen cookies (about 54 cookies).
  • Butter – 1 stick of unsalted butter yields ½ cup or 4 ounces. This recipe calls for 1 cup butter or 8 ounces melted.
  • Soft and Chewy – If you are looking for soft and chewy cookies the combination of the melted butter mixed in with the brown sugar will yield a soft and chewy cookie.
  • Refrigerate – You need to refrigerate your dough for at least 30 minutes and up to 24 hours before baking.
  • Do Not Over Bake – Do not be tempted to over bake the cookies. The cookies will be soft upon removing from the oven. Let them sit and set for a few minutes before removing off the baking sheet as they will continue to cook and set. Then transfer to a wire rack to cool completely.
  • Storage – Store cooked cooled cookies in a cookie jar or an air tight container for up to 1 week. Although, best to consume within 3 days of making.

Nutrition

Serving: 1g | Calories: 51kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 25mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 9IU | Calcium: 6mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Sausage and Egg Casserole

by 17 Comments

My smaller batch Sausage and Egg Casserole is perfect for an easy comforting breakfast combining the best of breakfast with the perfect ratio of sausage to scrambled eggs. If you happen to have leftovers you will find this makes for a quick breakfast on the go.

Glass square dish with 9 slices of egg with a spatuala pulling one out.

If you are looking for an easy breakfast casserole my Sausage and Egg Casserole is about as basic and beginner as you can get. Whether you are an experienced cook or not I have faith you can execute this recipe with ease. With minimal ingredients this makes for a simple breakfast. I love to pair the egg bake with breakfast potatoes, fresh fruit, and even some bacon if I’m getting crazy. It is also ideal for hosting a brunch or even brinner (breakfast for dinner).

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Why This Recipe Works

Small Batch – Most breakfast casserole recipes you find are rather large. My smaller batch is perfect for a family of 2-5 that isn’t looking for a tremendous amount of food.

Quick Prep – With only 10 minutes of hands on prep, this breakfast is ideal for a slower morning when you just want to sip on coffee and read the paper. Or maybe you are making this before Church or work and school and need to get ready? Either way I love that it doesn’t take long to put together.

Leftovers – If you happen to have leftovers you can easily reheat them the next few days after and the casserole will tastes just as good.

Ingredients

Ingredients on marble countertop: eggs, sausage, cheese, salt, peppr, milk, and djion mustard.
  • Sausage – I like to use ground breakfast sausage. I will cut half the roll for this casserole then as the eggs cook I cook the remainder into sausage breakfast patties using the same skillet I used to brown the sausage and.
  • Eggs – I use 6 extra large eggs for this casserole. You are welcome to use more eggs if you’d like just know the sausage to egg ratio will not be the same.
  • Seasonings – Salt, pepper and my secret ingredient, dijon mustard go into the egg mixture.
  • Cheese – I like to use shredded cheddar cheese for this recipe. I only use a half cup, but if you love cheese feel free to use a whole cup. You can also use different types of cheese like colby jack, Italian blend, Mexican blend, or even pepperjack for a little kick.

Directions

Preheat the oven to 400 degrees Fahrenheit.

Metal pan with ground sausage with a meat grinder.

In a frying pan, cook breakfast sausage for about 10 minutes on medium-low heat, breaking the sausage into fine bite-size pieces.

Four process shots of a metal bowl with eggs and a whisk with shredded cheese.

While the sausage is cooking in a large bowl, beat eggs with heavy cream, Dijon mustard, salt, and pepper. Whisk until smooth. Then add in ¼ cup of the shredded cheese. Mix again.

three glass dishes with eggs, sausage and cheese.

Spray an 8×8 glass baking dish with non-stick cooking spray. Then add the egg mixture to the casserole dish followed by the cooked ground sausage and top with the remaining ¼ cup of shredded cheddar cheese.

Bake in the oven for 23-25 minutes at 400 degrees uncovered. Remove from the oven, cut into equal pieces and serve immediately.

Recipe FAQs

Glass square dish with egg casserole cut into 9 squares with bread slices on the side.

Here are a few of the most frequently asked questions when making my sausage egg and cheese casserole.

Should I cover my egg bake?

No, need to cover the egg bake. I always cook it without any aluminum foil on top. It allows it to get a nice golden crust on top as it cooks.

How long does sausage egg casserole last in the fridge?

If you happen to have leftovers of the sausage egg casserole it will last for 3-4 days stored in an airtight container in the refrigerator.

Can I freeze breakfast casserole?

Yes, you can freeze this recipe after it’s been cooked. I recommend cooking the casserole in an aluminum pan that can be cooled to room temp then placed in the freezer. I also recommend reducing the cook time by 5 minutes so when you go to reheat it — the eggs do not dry out.

You will also want to let the casserole thaw in the refrigerator for 24 hours prior to reheating and place on the counter 30-60 minutes before reheating to let the casserole get to room temperature. This is a perfect make-ahead breakfast if you are preparing for a new baby or maybe even surgery.

Tips & Tricks

Glass square dish with egg caasserole and an orange spatula holding it over the dish.

New to cooking or maybe have never made a sausage breakfast casserole? Here are all my tips and tricks to ensure this recipe works for you.

  • Larger Amount – Looking to feed a crowd? Simply double this recipe and use a 9×12 glass baking dish instead.
  • Cooking Time – Cooking time may vary depending on the way your oven cooks plus how you like your eggs. I have found that 25 minutes is the perfect amount of time for my oven leaving the casserole moist and fluffy. If you like a dryer egg you may want to leave it in a little longer. Ultimately, you do not want the middle to be jiggly–you want the eggs to have set.
  • Leftovers – This casserole is perfect to make on a Sunday, then reheat leftovers for a quick nutritious breakfast the next few day. Simply refrigerate any leftovers. You can reheat in the microwave in 30 second increments.
  • Modifications –
    • Cream Cheese – If I want to make the casserole creamier I sometimes will add in an additional half cup of whipped cream cheese
    • Sour Cream – For a little tang I’ll add in a half cup of sour cream.
    • Cream – If you find that you don’t have heavy cream on hand, no worries. You can substitute it with half and half or even milk.
    • Veggies – Want to use up some veggies in the refrigerator? Some of the veggies that I like to add into this sausage and egg casserole are onion, bell pepper, and mushrooms. If I add the veggies into the casserole I will saute them with the sausage to ensure they are cooked through before adding it to the raw egg mixture. Make sure to cut them into-bite size pieces, too!
    • Dairy Free – Make this casserole dairy free by omitting the heavy cream and cheese.
    • Bread – To use up bread I have added a few slices of cubed bread into the egg mixture. This will also stretch the casserole a bit further especially when you are entertaining for a crowd.

Easy Breakfast Casseroles

White plate with two square eggs slices with potatoes.

Love an easy breakfast casserole? Try a few of my other favorite breakfast recipes.

If you make this Sausage and Egg Casserole 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!

Glass dish with 9 slices of egg with a spatula in the middle.

Sausage and Egg Casserole

My smaller batch Sausage and Egg Casserole is perfect for an easy comforting breakfast combining the best of breakfast with the perfect ratio of sausage to scrambled eggs. If you happen to have leftovers you will find this makes for a quick breakfast on the go.
5 from 4 votes
Print Pin Save Rate
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 9
Calories: 190kcal
Author: Katie

Equipment

  • 1 Frying Pan
  • 1 Mixing Bowl
  • 1 Whisk
  • 1 9 x 9 Glass Baking Dish
  • 1 Oven

Ingredients

  • ½ pound breakfast sausage
  • 6 eggs
  • ½ cup heavy cream
  • 1 teaspoon dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup cheddar cheese shredded
  • Cooking spray

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • In a frying pan, cook breakfast sausage for about 10 minutes on medium-low heat, breaking the sausage into fine bite-size pieces.
  • While the sausage is cooking in a large bowl, beat eggs with heavy cream, Dijon mustard, salt, and pepper. Whisk until smooth. Then add in ¼ cup of the shredded cheese. Mix again.
  • Spray an 8×8 glass baking dish with non-stick cooking spray. Then add the egg mixture to the casserole dish followed by the cooked ground sausage and top with the remaining ¼ cup of shredded cheddar cheese.
  • Bake in the oven for 23-25 minutes at 400 degrees uncovered. Remove from the oven, cut into equal pieces and serve immediately.

Notes

  • Larger Amount – Looking to feed a crowd? Simply double this recipe and use a 9×12 glass baking dish instead.
  • Cooking Time – Cooking time may vary depending on the way your oven cooks plus how you like your eggs. I have found that 25 minutes is the perfect amount of time for my oven leaving the casserole moist and fluffy. If you like a dryer egg you may want to leave it in a little longer. Ultimately, you do not want the middle to be jiggly–you want the eggs to have set.
  • Leftovers – This casserole is perfect to make on a Sunday, then reheat leftovers for a quick nutritious breakfast the next few day. Simply refrigerate any leftovers. You can reheat in the microwave in 30 second increments.
  • Modifications –
    • Cream Cheese – If I want to make the casserole creamier I sometimes will add in an additional half cup of whipped cream cheese
    • Sour Cream – For a little tang I’ll add in a half cup of sour cream.
    • Cream – If you find that you don’t have heavy cream on hand, no worries. You can substitute it with half and half or even milk.
    • Veggies – Want to use up some veggies in the refrigerator? Some of the veggies that I like to add into this sausage and egg casserole are onion, bell pepper, and mushrooms. If I add the veggies into the casserole I will saute them with the sausage to ensure they are cooked through before adding it to the raw egg mixture. Make sure to cut them into-bite size pieces, too!
    • Dairy Free – Make this casserole dairy free by omitting the heavy cream and cheese.
    • Bread – To use up bread I have added a few slices of cubed bread into the egg mixture. This will also stretch the casserole a bit further especially when you are entertaining for a crowd.

Nutrition

Serving: 1g | Calories: 190kcal | Carbohydrates: 1g | Protein: 9g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 382mg | Potassium: 122mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 435IU | Vitamin C: 0.3mg | Calcium: 72mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Yogurt with Granola

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Looking for a delicious and easy breakfast? I love to make a filling bowl of Yogurt with Granola topped with honey and fresh berries. I’m here to share how to construct the perfect breakfast bowl.

White bowl filled with yogurt, fruit and granola on a stripped napkin.

If you love a quick and healthy breakfast you will love my easy recipe for Yogurt with Granola. This happens to be a favorite among my children and I love how easy it is to put together in the morning. Plus they leave the table with fully bellies. I’m happy to share with you how to I put together my yogurt & granola and as as a bonus how I put together a yogurt parfait.

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Pea and Asparagus Risotto

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Pea and Asparagus Risotto is a delicious and hearty side dish or main dish made with arborio rice, onion, garlic, fresh asparagus, peas, and cheese. This recipe is naturally gluten free and can be altered to be dairy free.

We love risotto in my home. It’s a simple yet filling side dish or main dish. Risotto is often looked at as a difficult side dish to make. One that people only order out at restaurants, yet it’s actually much easier to make then you might realize. The hardest part is the labor of “stirring” in front of the stove for a solid half hour.

I love making my Baked Risotto with Green Peas or even my Creamy Parmesan Risotto with Beet Greens. For a more complete meal I like to make my Shrimp and Scallop Risotto or my Summer Vegetable Risotto with Grilled Chicken. This recipe for Pea and Asparagus Risotto is my go-to every day risotto recipe. My hope is that if you have never made risotto you will give this easy risotto recipe a try.

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Greek Yogurt Ranch Dip

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Make a small batch of my Greek Yogurt Ranch Dip for an easy go-to afternoon snack, a healthy salad dressing, or the perfect party dip!

White dip with carrots, celery, cucumbers, and tomatoes.

Greek Yogurt Ranch Dip is the perfect healthier dip that compliments your favorite fresh veggies, pita, or even chips! This ranch dip with Greek yogurt is one of my favorite dips to make year round and best of all it only takes minutes. I also feel good knowing exactly what’s in it since it’s made from basic pantry spices and the main star, tangy Greek yogurt.

Whether I am entertaining or simply snacking either poolside or for after school snacks, this dip can always be found in my refrigerator. If you are looking for School Lunch Ideas for Kids, adding my protein packed Greek yogurt ranch will be a delicious addition.

PRO TIP: I find that I like to make this recipe on a Sunday. Then portion it out, so it’s an easy grab and go snack during the week or easy addition for the lunchbox each morning!

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Nutella Ice Cream

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My easy recipe for small batch Nutella Ice Cream is sure to be a new family favorite. This no-churn 3 ingredient ice cream recipe is made in minutes. The hardest/longest part is waiting for it to freeze in the freezer.

Two white ramekins with chocolaate ice cream, chocolate topping, and whipped cream on a blue checkered cloth with spoons.

If you love Nutella, this ice cream is for you. Even if you haven’t tasted Nutella before, but you like chocolate I think you’d like this chocolate hazelnut spread. In case you aren’t familiar; Nutella is a spread made of hazelnuts. It’s rich, decadent and full of so much flavor. When I’m not enjoying Nutella Ice Cream form I like to make my Nutella Berry Croissants for breakfast or my Strawberry-Raspberry Nutella Dessert Tacos for dessert.

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Lasagna Skillet

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Craving lasagna without the hassle of layering and baking while using all of your pots and pans? My lasagna skillet recipe is the perfect combination of delicious comfort food dinner and quick dinner that is made in under an hour’s time!

Lasagna in a skillet with a white bowl of lasagna on a striped cloth napkin, basil leaves, and tomatoes on the vine.

Get ready for the easiest lasagna recipe on the planet. I rarely ever make lasagna because it’s so time consuming. As a healthy side or main dish I’ll make my Zucchini Lasagna. I sometimes will take the time to make my lasagna roll ups, but my go to is typically my lasagna skillet also known as deconstructed lasagna.

This recipe is so good and best of all every bite tastes like a perfectly constructed piece of lasagna but in a fraction of the time. No boiling noodles in one pot, making the sauce in another pot, then spending the time to layer the noodles, sauce, and cheese only to have to wait for it to bake in the oven for an additional hour. This one pot lasagna taste just as good if not better. What more can you ask for?

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Shrimp with Vodka Sauce

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If you love seafood and you love pasta I promise you are going to love my Shrimp and scallop pasta with vodka sauce recipe. This decadent restaurant style seafood dish is simple to make and made in just under an hour. The meal is perfect dinner party food! 

White plate with noodles with red sauce and shrimp and scallops.

When I’m feeling fancy and want to bring a restaurant quality dish into my home I will make this Shrimp with Vodka Sauce recipe. Whether you add the seafood or not, the vodka sauce is to die for. I had never made vodka sauce until I first made this recipe. At the time, I didn’t realize how easy it was until after I made it. Which I feel like is the case with so many recipes.

I love to make an easy shrimp pasta at home whether it’s the classic shrimp scampi, lemon garlic shrimp pasta, or even baked shrimp parmesan with pasta. If you love seafood and pasta I promise you are going to love this super simple shrimp and scallop pasta recipe.

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Chicken Tenders in Oven

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My recipe for chicken tenders in oven are sure to be a new family favorite. My homemade mix tastes just like Shake-and-Bake but with out all the additives. The chicken strips are baked in the oven and done from start to finish in just 30 minutes time.

a white plate with two pieces of chicken tenders next to green beans with yellow cheese flakes and mashed potatoes with green scallion and red bacon bits.

My baked chicken strip with breading recipe is one of my favorite go-to dinners. These plump and juicy chicken strips only take 30 minutes from start to finish to make.

I rarely ever make breaded chicken that is baked. It’s either baked naked with seasoning on it, grilled, air fried, or sauteed in a pan. I originally found this recipe in a magazine years ago. It looked homey and comforting and best of all low-calorie.

The super-crunchy chicken reminded me of the Shake-n-Bake chicken my mom would make when I was a kid. Nothing wrong with Shake-n-Bake. Let’s just put that out there. The calories in such crispy chicken mixture isn’t so great for us. Why not recreate an old favorite and be able to control what is going into it? I can attest that this chicken is 100 times better the new and improved homemade way.

PRO TIP: If you are wondering how we achieve the crunchiness to the chicken I’m here to share my secret. Cornflakes! Which I wrote a whole other post on how my mom use to make what we called cornflake chicken when I was a kid. Those are chicken breast and have a few similiar ingredients, but not exactly the same as this recipe.

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Why this Recipe Works

Crispy Coating Without the Grease – Baking chicken tenders in the oven with a well-seasoned crunchy crumb coating gives you the same satisfying crunch as frying, but without the excess oil. By using a wire rack or flipping halfway through, you ensure even browning and crispiness on all sides.

Healthier Cooking Method – Oven baking allows you to enjoy the deliciousness of chicken tenders without the extra calories and fat from deep frying. This makes them a better option for those watching their diet or wanting a kid-friendly meal that’s also nutritious.

Convenience and Consistency – Cooking chicken tenders in the oven is hands-off and easy to control. Set the oven to the right temperature, and you don’t have to babysit the stove. It’s also a more consistent cooking method, ensuring the chicken is tender and juicy on the inside while perfectly cooked through.

Ingredients

ingredients on counter; cornflakes, chicken tenderloins, buttermilk, hot sauce, seasonings, and egg whites
  • Fat-free buttermilk – Any buttermilk will work, but fat-free is how we keep this lower calorie.
  • Egg white – This will help cut calories by eliminating the yoke.
  • Hot pepper sauce – A little spice that will flavor without the heat.
  • Boneless skinless chicken strips – I use the chicken tenderloins so I don’t have to spend time cutting chicken breast.
  • Cornflakes – Yes, you read that correctly. This is how you will achieve the ultimate crunch.
  • Seasonings: Here are all the seasoning I use to season the cornflakes; paprika, thyme, garlic powder, salt
  • Nonstick cooking spray – You’ll want this for the sheet pan so the chicken doesn’t stick. You can even spray a little on top of the chicken before baking for a “fried” taste.

How to Cook Chicken Tenderloins in Oven

Preheat oven to 400 degrees.

silver bowl with pink sauce and a silver whisk.

While oven is preheating, mix buttermilk egg white and hot pepper sauce in a deep bowl: mix well until incorporated.

a silver bowl with pink sauce with two pieces of uncooked tenders inside.

Rinse off chicken strips and add them to the buttermilk mixture. Let them sit while you prepare the crunchy mixture.

A clear bowl with grinder brown corn flakes.

In a large food processor add cornflake cereal, paprika, fresh thyme, garlic powder, and salt. Pulse until you have crumbs and all the seasonings have been incorporated together. Carefully pour the bread crumb mixture into a shallow plate.

silver pan with red trim and silver rack on top with four pieces of chicken tenders covered in golden frosted flakes next to a silver bowl of pink sauce with raw chicken inside.

Line a baking sheet with a Silpat (or aluminum foil) then place a metal cookie cooling wire rack on top of the lined baking sheet. Spray with non-stick cooking spray. Then, begin assembling the chicken. One-by-one place the buttermilk chicken into the shallow plate and coat with crumb mixture. Then place on to the wire rack. Repeat until all the chicken strips have been covered and are on the wire rack.

silver pan with red trim eight chicken tenders covered in golden brown corn flakes.

Bake for 20 minutes or until crumb coating is crusty and browned and the internal temperature of the chicken reaches 165 degrees.

FAQs

white plate with a silver fork next to plate. with blue rim with green beans with yellow cheese next to a golden brown chicken tender next to mashed potatoes with red bacon pieces.
How much does this recipe make?

This all depends on how many chicken tenderloins come in the one pound package. I typically get 8-10 tenderloins in my packages.

What temp should chicken strips be cooked to?

Chicken should always be cooked to an internal temperature of 165 degrees Fahrenheit. You can check the internal temperature by using a meat thermometer.

Can you cook chicken at 350?

Yes, you can cook chicken at 350 degrees Fahrenheit. Just know your recipe will take a little longer. For this chicken strip recipe you will want to cook it at 400 degrees to achieve the crispiness.

Should I cover chicken when baking?

Do not cover this chicken recipe. It will make the chicken strips soggy. Keep them uncovered so they can crisp up.

How many calories in a chicken strip?

My baked chicken strips have roughly 238 calories per chicken strip. Calories will vary depending on ingredients used and method of cooking (i.e., baking, air fried, fried, etc.).

Expert Tips

Rectangular white plate with four chicken tenders, with a second plate on top with green beans.

Here are a few of my tips and tricks I’ve learned when making baked chicken tenderloins.

  • Gluten Free – You can make this gluten free by using a gluten free corn check cereal.
  • Buttermilk – I like to soak the chicken in buttermilk as it tends to tenderize the chicken prior to cooking.
  • Wire Rack – To ensure for an extra crispy coating of the chicken you will want to bake the chicken strips on a wire rack that is placed on top of a baking sheet. Make sure to spray the wire rack with non-stick cooking spray so the chicken doesn’t stick to the rack.
  • Serving Suggestions – I served the Crunchy-Baked Chicken Strips with Olive Oil Mashed Potatoes and Cauliflower, Smoked Paprika and Shallot Brussels sprouts, and green beans. You can go low key with Air Fryer french fries, too. You can also check out my round-up of 17 sides for chicken strips!
  • Yield: This recipe makes 8 chicken strips but

Chicken Tender Dipping Sauce

These recipes are great options for dipping sauces:

white plate with blue rim with green beans with yellow cheese next to a golden brown chicken tender next to mashed potatoes with red bacon pieces.

If you make this healthy baked chicken strips 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 plate with four chicken strips

Chicken Tenders in Oven

My recipe for Chicken Tenders in Oven are sure to be a new family favorite. My homemade mix tastes just like Shake-and-Bake but with out all the additives. The chicken strips are baked in the oven and done from start to finish in just 30 minutes time.
5 from 1 vote
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Course: Main Course
Cuisine: American
Diet: Low Calorie
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 238kcal
Author: Katie

Equipment

Ingredients

  • 1-½ cups fat-free buttermilk
  • 1 egg white
  • 3 teaspoon hot pepper sauce
  • 1 pound boneless skinless chicken strips
  • 3 cups Cornflakes Cereal
  • 2 tablespoons paprika
  • 1 tablespoon fresh thyme
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • Nonstick cooking spray

Instructions

  • Preheat oven to 400 degrees.
  • While oven is preheating, mix buttermilk egg white and hot pepper sauce in a deep bowl: mix well until incorporated. Rinse off chicken strips and add them to the buttermilk mixture. Let them sit while you prepare the crunchy mixture.
  • In a large food processor add Cornflake cereal, paprika, fresh thyme, garlic powder, and salt. Pulse until you have crumbs and all the seasonings have been incorporated together. Carefully pour the bread crumb mixture into a shallow plate.
  • Line a baking sheet with a silicone baking mat (or aluminum foil) then place a metal cookie cooling wire rack on top of the lined baking sheet. Spray with non-stick cooking spray. Then, begin assembling the chicken. One-by-one place the buttermilk chicken into the shallow plate and coat with crumb mixture. Then place on to the wire rack. Repeat until all the chicken strips have been covered and are on the wire rack.
  • Bake for 20 minutes or until crumb coating is crusty and browned and the internal temperature of the chicken reaches 165 degrees.

Notes

  • Yield: This recipe makes 8 chicken strips.
  • Gluten Free – You can make this gluten free by using a gluten free corn check cereal.
  • Buttermilk – I like to soak the chicken in buttermilk as it tends to tenderize the chicken prior to cooking.

Nutrition

Serving: 56g | Calories: 238kcal | Carbohydrates: 23g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 989mg | Potassium: 581mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2216IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 8mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Traditional Bolognese Recipe

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Looking for the perfect addition to your pasta? My Traditional Bolognese Recipe will make a perfect pair for any pasta lover. This meat sauce recipe is made in about an hours time, and makes plenty, perfect for a big Sunday dinner.

White bowl filled with pasta and meat sauce.

There is nothing quite like a hearty bolognese sauce on top of pasta. I might be a flexatarian, but there is one thing I love, it’s bolognese sauce. Thick tomato sauce with ground beef, pork, and my super special ingredient, pepperoni. Yes, you read that correct, don’t skip it–it gives so much flavor. My mom was never one to make meat sauce growing up. I think it was partly because I was so anti-meat at a young age.

I wish I could tell you a story about how this recipe was passed down from my grandparents who immigrated from Italy, but it’s not. As I got older I started experimenting, figuring out what worked and what didn’t work. I’ve perfected this bolognese recipe over the years. I will tell you that the pepperoni in sauce came from my great aunt who taught me how to make her rigatoni and meatballs.

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Ingredients

Seasonings, milk, olive oil, butter, and meat on a white marble counter.
  • Meat – I like to use a mix of ground beef, ground pork, and diced pepperoni.
  • Veggies – I use fresh carrot sticks, garlic, and onions, all chopped.
  • Seasonings – Italian seasoning, red pepper salt, pepper, and sugar.
  • Canned Tomatoes – I get both crushed and diced canned tomatoes. Real tomatoes can work also if you can create a similar consistency.
  • Milk – Whole milk is preferred for creaminess, but 2% works.
  • Parmesan cheese – For garnish. (optional)
  • Butter – If you use salted butter make sure you take that into consideration when adding salt to the meal.
  • Olive Oil – I use extra virgin olive oil.

Directions

White pot with raw ground beef inside pot on left, on the right white pot with half cooked ground beef with black spatula inside.

In a large pot, heat olive oil and butter. Once melted, add in the ground beef, ground pork, and diced pepperoni to the pot. Cook on medium heat, breaking up the meat for 10 minutes or until the ground beef and pork are almost no longer pink.

four steps on how to make meat sauce.

Then add onion, carrot, and garlic and cook for about 5 minutes.

Once the meat is cooked add in the crushed tomatoes, can of tomato paste, dried parsley, sugar, red pepper flakes, and salt and pepper to taste (I like to add ½ teaspoon of salt and pepper at a time).

three steps of adding milk to meat sauce.

Once mixed, then add in the whole milk. Pro tip: I like to add the milk into the tomato sauce can to capture any additional crushed tomatoes that are in the can. Once the milk is poured in the pot, mix well, reduce heat to medium-low, place a lid on top but slightly vented and let the sauce simmer for 45 minutes, stirring occasionally.

Green pot with red sauce and spoon with red sauce.

Once the sauce has thickened pour it over pasta and garnish with fresh parsley, basil, and Parmesan cheese.

FAQs

white plate with yellow spaghetti and red sauce on top.
What is the difference between bolognese and meat sauce?

Bolognese is thicker and creamier than meat sauce because milk is one of the ingredients.

What is homemade meat sauce made of?

Meat sauce is made of a mixture of ground beef and ground pork along with garlic and onions or whatever mixture of seasoning that you prefer.

Is Marinara the same as meat sauce?

Marinara is a meatless red sauce.

Why is milk added to Authentic Bolognese sauce recipe?

Adding milk helps add a rich creamy flavor to the sauce and can help keep the meats tender.

Tips & Tricks

white bowl with green handle with red sauce inside.

Here are a few of my favorite tips and tricks when making meat sauce.

  • Dairy-Free – To make this recipe dairy-free simply remove the butter and milk from the recipe.
  • Milk –  I like to add the milk into the tomato sauce can to capture any additional crushed tomatoes that are in the can.
  • Lid Slightly Vented – You will need a lid to cook the sauce. Make sure the lid isn’t fully closed and secured to the pot. Instead, place the lid a little off to the side to make the pot slightly vented, so the sauce can breathe.
  • Leftover Bolognese – If you aren’t serving a crowd you will have a lot of meat sauce leftover. I always freeze 1-2 bags full to enjoy for future easy dinners.
  • Cheese – You can top the meat sauce with a hard grated cheese like Parmesan or Pecorino Romano Cheese.

What to Serve with Spaghetti

top view of yellow spaghetti with red sauce on top.

If you make this bolognese 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 plate with yellow spare and red sauced on top.

Traditional Bolognese Recipe

Looking for the perfect addition to your pasta? My Traditional Bolognese Recipe will make a perfect pair for any pasta lover. This meat sauce recipe is made in about an hours time, and makes plenty, perfect for a big Sunday dinner.
5 from 1 vote
Print Pin Save Rate
Course: Sauce
Cuisine: Italian
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 285kcal
Author: Katie

Equipment

  • 1 Stove Top
  • 1 Sauce Pot

Ingredients

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • ½ onion minced
  • 1 carrot peeled and minced
  • 2 tablespoons garlic minced
  • 1 pound ground pork
  • 1 pound lean ground beef
  • 12 pepperoni
  • 2-28 ounce cans of crushed tomatoes
  • 12 ounces tomato paste
  • 1 tablespoon dried parsley
  • 1 teaspoon sugar
  • ⅛ teaspoon red pepper flakes
  • ½ cup whole milk
  • salt & pepper to taste

For Garnish:

  • fresh parsley
  • basil
  • Parmesan cheese

Instructions

  • In a large pot, heat olive oil and butter. Once melted, add in the ground beef, ground pork, and diced pepperoni to the pot. Cook on medium heat, breaking up the meat for 10 minutes or until the ground beef and pork are almost no longer pink.
  • Then add onion, carrot, and garlic and cook for about 5 minutes.
  • Once the meat is cooked add in the crushed tomatoes, can of tomato paste, dried parsley, sugar, red pepper flakes, and salt and pepper to taste (I like to add ½ teaspoon of salt and pepper at a time).
  • Once mixed, then add in the whole milk. Once the milk is poured in the pot, mix well, reduce heat to medium-low, place a lid on top but slightly vented and let the sauce simmer for 45 minutes, stirring occasionally. (Remove the lid off during the last 10-15 minutes to help thicken).
  • Once the sauce has thickened pour it over pasta and garnish with fresh parsley, basil, and Parmesan cheese.

Notes

  • Dairy-Free – To make this recipe dairy-free simply remove the butter and milk from the recipe.
  • Milk –  I like to add the milk into the tomato sauce can to capture any additional crushed tomatoes that are in the can.
  • Lid Slightly Vented – You will need a lid to cook the sauce. Make sure the lid isn’t fully closed and secured to the pot. Instead, place the lid a little off to the side to make the pot slightly vented, so the sauce can breathe.
  • Leftover Bolognese – If you aren’t serving a crowd you will have a lot of meat sauce leftover. I always freeze 1-2 bags full to enjoy for future easy dinners.
  • Cheese – You can top the meat sauce with a hard grated cheese like Parmesan or Pecorino Romano Cheese.
*Nutritional calculations are estimated and may vary depending on serving size and ingredients.

Nutrition

Serving: 4oz | Calories: 285kcal | Carbohydrates: 10g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 398mg | Potassium: 714mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1655IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

Potatoes and Cauliflower Mash

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Potatoes and Cauliflower Mash is the perfect way to incorporate more vegetables in your mashed potatoes without anyone knowing that their are any in the dairy free/gluten free side dish.

Potato and cauliflower mash in a blue serving dish over a white and blue striped towel

Everyone loves potatoes, but this potatoes and cauliflower mash recipe is great if you’re looking to cut some calories out of your next meal. The cauliflower ingredient in this dish is what makes these mashed potatoes fluffier and lighter than traditional mashed potatoes, which (although delicious!) can tend to sit heavier and add more carbs. 

This olive oil mashed potatoes recipe is also the perfect side dish to any meal if you’re trying to sneak in some extra veggie servings for picky eaters! This recipe is gluten free and dairy free.

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Air Fryer Green Beans

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This Air Fryer Green Beans recipe in cooked in under 10 minutes and yields a flavorful side dish everyone is going to love.

One of my latest obsessions has been cooking vegetables in my Air Fryer. These Air Fryer Green Beans come out perfect every time and compliment just about any protein whether its my Air Fryer Pork Tenderloin, Grilled Chicken Breast, or even roasted turkey. This side dish is gluten free, dairy free, and contains very little sodium.

If you are new to cooking or maybe new to air frying this side dish recipe is super simple. I have confidence anyone can make it. I break down all the information you will need to make you feel confident you can cook green beans in the air fryer without burning the house down!

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Why This Recipe Works

Green beans are cooked perfectly in minutes with a crispy outside and soft inside.

Seasoning options are endless.

Green beans in the Air Fryer are a basic recipe anyone can make!

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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 Hot Dogs

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If you want an easy way to make hot dogs my Air Fryer Hot Dogs recipe is done in under 10 minutes from start to finish.

Three hot dogs on a white platter with various toppings and a side of fries

If you love a juicy hot dog you are going to love these Air Fryer Hot Dogs. If you love a crispy on the outside but juicy on the inside hot dog this recipe is for you. Whether you don’t feel like firing up the grill or maybe it’s simply too cold out to do so or you don’t want a boiled or pan fried hot dog. This Air Fryer version is perfect and only takes 10 minutes from start to finish.

My family also prefers a toasted hot dog bun, so I’ve incorporated that in the recipe. The hot dogs will continue to cook while the bun gets perfectly toasted. It’s a win-win and makes for an easy lunch or dinner. I love to serve the hot dogs with french fries or homemade potato chips.

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Why this Recipe Works

Quick and Convenient – Cooking hot dogs in the air fryer is a quick and easy way to prepare a delicious snack or meal. It takes just a few minutes to cook, and you don’t need to preheat the oven or boil water like you would when cooking hot dogs on the stove. Plus, the air fryer can cook multiple hot dogs at once, making it a great option for feeding a group of people.

Healthier Option – Cooking hot dogs in the air fryer can be a healthier option compared to traditional methods like frying or grilling. Since the air fryer uses hot air to cook the food, it can reduce the amount of oil needed, resulting in a lower fat content. Additionally, the hot dogs will be cooked evenly and thoroughly, ensuring that they are safe to eat.

Versatile – The air fryer can be used to cook a wide variety of foods, and hot dogs are no exception. You can experiment with different toppings and seasonings to create your own unique hot dog creations. Plus, the air fryer can be used to cook other foods like french fries, chicken wings, and vegetables, making it a versatile kitchen appliance.

Ingredients

White marble counter two items one with green and yellow hotdog package and clear bag with green and white with hotdog buns inside
  • Hot Dogs – This is all a personal choice. My family prefers Nathan’s brand.
  • Hot Dog Buns – Any brand that you prefer will do!

How to Cook Hot Dogs in Air Fryer

black air fryer on white marble counters with four uncooked hotdogs inside

PRE-HEAT: Preheat the Air Fryer to 400 degrees Fahrenheit.

black air fryer on white marble counter with four cooked hotdogs inside

COOK: Once the Air Fryer has come to temperature place the four hot dogs in the air fryer basket. Cook for 5 minutes, turning half way through.

black air Air fryer on white marble counter with four cooked hotdogs in buns inside

TOAST: Place the hot dog in the buns and cook for an additional 2 minutes or until buns are toasted.

FAQs

Three hot dogs on a white platter.

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

Do hot dogs taste good in air fryer?

Yes, my family absolutely loves hot dogs in the air fryer. It’s a great alternative when you can’t grill and don’t want to boil or pan fried. Crispy on the outside but soft in the inside.

What temperature do you set air fryer for hot dogs?

I have found that cooking the hot dogs at 400 degrees Fahrenheit is best.

How long does it take to cook hotdogs in an Airfryer?

It only takes 5 minutes to cook hot dogs in the Air Fryer. If you want to toast the bun then add an additional 2 minutes to the cooking time.

How long should you preheat an air fryer?

I have an Instant Brand air fryer and it automatically preheats when I set the time and temperature. However, other air fryers might not have this built in technology. I suggest you let it preheat for 5 minutes before placing food in if it doesn’t automatically have the preheat setting built in. Always reference your manual before cooking.

Tips & Tricks

Three hot dogs on a white platter with various toppings and a side of fries

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

  • Oil – You do not need to add oil to the hot dogs.
  • Slits – No need to slit the hot dogs. Unlike sausage, the oils will not burst out of the hot dogs like an Italian sausage.
  • Toppings – You can add all sorts of toppings to your hot dogs. Stick with classics like ketchup, mustard, and relish. Or get creative and add chili, cheese, coleslaw, even pickled jalapenos.

Easy Air Fryer Recipes

A hot dog in a basket lined with paper and a side of fries.

Looking for more delicious and easy Air Fryer recipes? Here are a few more of my favorites.

If you make this Air Fryer Hot Dogs 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!

three hotdogs on white plate. far left hotdog with green relish and ketchup middle hotdog with chili topped with yellow shredded cheese, far right hotdog topped with green relish and ketchup. fries in he background

Air Fryer Hot Dogs

If you want an easy way to make hot dogs my Air Fryer Hot Dogs recipe is done in under 10 minutes from start to finish.
5 from 1 vote
Print Pin Save Rate
Course: Main Course
Cuisine: American
Diet: Low Lactose
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 4
Calories: 230kcal
Author: Katie

Equipment

  • Air Fryer

Ingredients

  • 4 Hot Dogs
  • 4 Hot Dog Buns

Instructions

  • Preheat the Air Fryer to 400 degrees Fahrenheit.
  • Once the Air Fryer has come to temperature place the four hot dogs in the air fryer basket. Cook for 5 minutes, turning half way through.
  • Place the hot dog in the buns and cook for an additional 2 minutes or until buns are toasted.

Notes

  • Oil – You do not need to add oil to the hot dogs.
  • Slits – No need to slit the hot dogs. Unlike sausage, the oils will not burst out of the hot dogs like an Italian sausage.
  • Toppings – You can add all sorts of toppings to your hot dogs. Stick with classics like ketchup, mustard, and relish. Or get creative and add chili, cheese, coleslaw, even pickled jalapenos.

Nutrition

Serving: 1g | Calories: 230kcal | Carbohydrates: 30g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 20mg | Sodium: 518mg | Potassium: 118mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

4 Ingredient Guacamole Recipe

by 3 Comments

Gather just a few basic ingredients to make my 4 Ingredient Guacamole recipe that is made in under 10 minutes time. This avocado dip is perfect to serve as an appetizer with chips or as a side dish to accompany tacos!

Yellow bowl filled with guacamole tomatoes, red onion, and cilantro, with chips and lime in the background.

We love guacamole in our home. My 4 Ingredient Guacamole Recipe has been my go-to for years. I love to make a batch of my air fryer tortilla chips to serve alongside this homemade guacamole and salsa. This recipe is made on the weekly when I make any Mexican recipe. This is a base recipe for guac, and best of all you can add in so many other ingredients to transform this creamy dip into whatever you may wish. I explain all my tips and tricks and exactly what you need to do to make the best guacamole.

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Air Fryer Tortilla Chips

by 13 Comments

Transform corn tortillas using the Air Fryer to make fresh tortilla chips in just 5 minutes. Crispy, crunchy, and tastes just like you get at the restaurant but not submerged in oil.

White bowl filled with corn tortilla chips with guac and limes in the background.

We love taco night in my house. Whenever I make Mexican food you better believe chips, salsa, and guac are on the menu, too! My Air Fryer Tortilla Chips are super simple to make, require minimal ingredients, and best of all taste like they just came from our favorite Mexican restaurant.

I love how versatile these corn tortilla chips can be. I created a spice blend that reminds me of a copycat recipe of our favorite house-made tortilla chips from Rocco’s Taco’s Mexican Restaurant here in Orlando, Florida. See my notes below on topping variations!

Years ago, I started making my own corn tortilla chips as a thrifty way to use up leftover tortillas. Thanks to my Air Fryer, making tortilla chips is easier then you might realize. The entire recipe comes together in 10 minutes time. Of course, depending on the capacity of your Air Fryer will depend on how many corn tortilla wedges you can fit in the Air Fryer basket.

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Why This Recipe Works

Three simple ingredients to make homemade chips.

Endless flavor variations from plain, salt lime, smoked chili, and more!

These corn tortilla chips are a tad healthier since they aren’t submerged in oil.

[Read more…]

Cranberry Margarita

by 7 Comments

Learn how to make a restaurant quality Cranberry Margarita in minutes in the comforts of your own home. Filled with frozen cranberries, lime wedges and a sugar rim.

Three glasses with pink drink, cranberries, and ice with lime wedges.

I am a big fan of margaritas. In fact, one of my favorite drinks to consume while out at a restaurants. I also love to enjoy them anytime I make Mexican food. I love my frozen strawberry margaritas but I also love Cranberry Margaritas! Whether it’s during the holidays when cranberries are in season, for taco Tuesday, or just want to quench your thirst. My Cranberry Margaritas are delicious!

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Ingredient

  • Liquor – You will need tequila and Cointreau.
  • Lime – A whole lime for wedges and then some juice.
  • Sugar – A little sugar to line the rim of the drink.
  • Cranberries – These are for garnish and I always keep a bag of frozen cranberries in my freezer.

Directions

two steps left side rubbing lime on a glass rim right side glass down in sugar.

Take a lime wedge slice in the middle then rub around the rim of a glass. Then dip the rim into sugar. Add a few ice cubes and a few frozen cranberries into the glass and set to the side.

Hand pouring clear liquid into a cocktail shaker.

Add ice to a cocktail shaker. Pour the cranberry juice, tequila, Cointreau, agave and lime juice in a cocktail shaker. Shaker for 10 seconds until well blended.

Metal cocktail shaker pouring liquid into a glass with cranberries and ice.

Pour the margarita into the glass add a lime wedge and enjoy.

Tips & Tricks

Three glasses with margaritas filled with ice, cranberries, and lime wedges and a shaker in the background.

Here are a few of my favorite tips and tricks when making cranberry margs.

  • Tequila – Some will say you do not use high end tequila, but it’s what I prefer. Use whatever type of tequila you like to drink.
  • Liquor Substitution – If you don’t have Cointreau on hand (an Orange liqueur) you can use triple sec.
  • Sweetener – If you don’t have agaave you can use simple syrup or even my mint simple syrup recipe.
  • Spicy – Make it spicy by muddling a few slices of jalapeño with the tequila.

Mexican Recipes

Three glsases with pink margarita with sugar rim with lime wedge.

Looking to pair your margarita with a delicious Mexican recipe? Try a few of these.

If you make this cranberry margarita 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!

three glasses with cranberries, sugar, lime wedges.

Cranberry Margarita

Learn how to make a restaurant quality Cranberry Margarita in minutes in the comforts of your own home. Filled with frozen cranberries, lime wedges and a sugar rim.
5 from 1 vote
Print Pin Save Rate
Course: Drinks
Cuisine: American
Diet: Vegan, Vegetarian
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1
Calories: 531kcal
Author: Katie

Equipment

  • 1 Cocktail Shaker

Ingredients

  • 1 Lime sliced in wedges
  • ¼ cup Granulated Sugar
  • 4 ounces Cranberry Juice
  • 2 ounces Tequila
  • 1 ounce Cointreau
  • ½ ounce Agave
  • ½ ounce Lime Juice
  • Frozen Whole Cranberries

Instructions

  • Take a lime wedge slice in the middle then rub around the rim of a glass. Then dip the rim into sugar. Add a few ice cubes and a few frozen cranberries into the glass and set to the side.
  • Add ice to a cocktail shaker. Pour the cranberry juice, tequila, Cointreau, agave and lime juice in a cocktail shaker. Shaker for 10 seconds until well blended.
  • Pour the margarita into the glass add a lime wedge and enjoy.

Notes

  • Tequila – Some will say you do not use high end tequila, but it’s what I prefer. Use whatever type of tequila you like to drink.
  • Liquor Substitution – If you don’t have Cointreau on hand (an Orange liqueur) you can use triple sec.
  • Spicy – Make it spicy by muddling a few slices of jalapeño with the tequila.

Nutrition

Serving: 8ounces | Calories: 531kcal | Carbohydrates: 92g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 183mg | Fiber: 2g | Sugar: 84g | Vitamin A: 92IU | Vitamin C: 37mg | Calcium: 34mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

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!

Cinnabuns

by 21 Comments

If you love Cinnabuns, you’ll love this homemade recipe for cinnamon buns that are ooey-gooey and topped with a decadent cream cheese frosting. This recipe comes together in a little over 2 hours time and is perfect to enjoy any day of the week or for a special holiday.

Cinnamon roll with a fork on top of blue square plates.

Cinnabuns are my go-to when I want a special breakfast. Typically reserved for holidays like Christmas or Easter morning, Mother’s Day, or a Birthday. Work with yeast can be intimidating and I’m here to share with you that it’s not that scary. Let’s face it, baking with yeast requires a few hours of time.

Before I got comfortable with making yeast breads I was always nervous that all the hours and ingredients used would be wasted if the yeast wasn’t “alive”. I will share with you below on how to ensure you have a successful yeast cinnamon roll as well as how to prep these the night before you want to bake them.

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Ingredients

Ingredients on marble countertop: sugar, vanilla, cream cheese, egg, cinnamon, yesat, butter, milk, flour, and salt.
  • Dairy – For this recipe you will need unsalted butter, milk, and cream cheese.
  • Yeast – This cinnamon roll recipe calls for 2-½ teaspoons ActiveDry Yeast or one packet if ActiveDry Yeast.
  • Egg – 2 eggs that are at room temperature.
  • Dry Goods – All-Purpose Flour and salt.
  • Sugar – You will need 3 different types of sugar; white granulated sugar, brown sugar, and Confectioners’ Sugar.
  • Spices – A few tablespoons of ground cinnamon for the filling plus a teaspoon of vanilla extract for the cream cheese frosting.

Step-by-Step Cinnabun Directions

Cinnabun Dough

Four steps of mixing the dough for cinnmaon rolls.
  1. Mix together all the ingredients for the dough; flour, milk, eggs, unsalted butter, salt, granulate sugar, and yeast using a KitchenAid Stand Mixer fitted with a dough hook attachment. (See notes below on other methods.)
  2. Start on the low setting and gradually increase over the course of 2-3 minutes until your ingredients have formed a smooth soft dough ball.
  3. It should stick together and make a “smacking” sound as it hits the bowl. Remove the dough from the bowl and grease with non-stick cooking spray.
  4. Form the dough into a ball and place back in the bowl. Coat one side of plastic wrap with cooking spray and seal the bowl. Let rest for 1-2 hours (depending on the temperature of your kitchen) until it has doubled in size.

Filling and Shaping

2 steps of dough rising in metal bowl.
  1. Mix the brown sugar and cinnamon together and set to the side. Then, gently punch the dough, then transfer to a lightly greased countertop.
Four steps of rolling out and filling cinnaamon rolls.
  1. Using a rolling pin dusted with flour, roll the dough roughly into a 16″ x 20″ rectangle (it doesn’t have to be perfect).
  2. Spread the ⅓ cup of softened butter on top of the dough.
  3. Then evenly sprinkle with the cinnamon sugar mixture.
  4. Starting with the short end of the dough, roll the dough into a log making sure it is evenly rolled.
rolled dough cut and cinnmaon rolls placed in glass baking tray.
  1. Using a bench knife or sharp knife, cut into 9-12 pieces.
  2. Spray a 9″ x 13″ pan with non-stick cooking spray. Place 9-12 pieces in a glass baking dish.
Glass baking dish with cinnamon rolls in it covered with plastic wrap.

Cover with greased plastic wrap. Let the cinnabuns rise until they’re almost doubled, about 30 minutes.

During the last 15 minutes of resting preheat the oven to 350 degrees Fahrenheit.

Once the buns have rested you can uncover them, and bake for 20 minutes or until golden and center is cooked through. While the buns are baking make the icing.

Cinnabun Icing

Metal mixing bowl with butter, vanill, and confectioners' sugar.

Using a KitchenAid Stand Mixer fitted with a paddle attachment (or mix by hand or hand-held mixer), beat the cream cheese, room temperature butter, confectioners’ sugar, and vanilla together until smooth.

Frost the Cinnabuns

Glass baking dish with frosted cinnamon rolls.

Once you remove the buns from the oven spread the icing on top of each bun while they are still warm. Enjoy!

FAQS

Here are a few of my most frequently asked questions when making cinnamon rolls.

How many calories in cinnamon rolls?

Cinnamon rolls are definitely a decadent treat and calories can add up fast. My recipe for Cinnabuns comes in at about 430 calories per roll.

What’s the difference between cinnamon rolls and cinnamon buns?

Cinnamon rolls have been rolled where cinnamon buns have been rolled into a bun like shape. For my Cinnabun recipe it is more of a “roll” style.

Do you put egg wash on cinnamon rolls?

No, you do not put an egg wash on top of the cinnamon rolls before cooking them. Since they are covered in a cream cheese frosting no one will know they aren’t perfectly golden brown. An egg wash just ensures that they are that night golden color.

How do you know cinnamon rolls are done?

Once the timer goes off, pull the cinnamon rolls out of the oven. I like to use a knife to pull up the roll that is in the center of the pan. If the dough is still sticky and raw-looking or even sticks to the knife then return the pan to the oven and cook for an additional 5-19 minutes. The rolls should be golden on top, and fully baked in the center of the coil.

Why didn’t my cinnamon rolls rise in the oven?

This will depend on your yeast and the temperature of the milk. The milk needs to be luke warm and comfortable enough to touch with a bare hand and not be burnt (around 110 – 115 F degrees). If the milk is too hot it will kill the yeast and prevent it from rising. If it’s not warm enough the yeast won’t have the heat needed to bloom.

How to tell if yeast is good?

  • If you aren’t sure if your yeast is good you can add the yeast to ¼ cup of the warm milk as well as a pinch of the sugar from the dough ingredients list. Let it rest for 5-10 minutes until it begins to bloom and froth. If it does not bloom and become frothy you will need to start over with new yeast.
    • How to store cinnamon rolls?

  • If you have any cinnamon rolls left you can store in an airtight container in the refrigerator for up to 3 days. Make sure you refrigerate them since the frosting contains cream cheese and butte.
    • How do you reheat Cinnamon Rolls?

  • If you want to reheat the cinnabuns I recommend baking in an oven at 300 degrees for 5-10 minutes or until warm and not burnt You can even microwave for 30 seconds but consume immediately or else it will become hard and dry
    • .

    Tips & Tricks

    Spatula holding a cinnamon roll over a glass tray.

    Here are a few of my favorite tips and tricks when making this cinnamon bun recipe.

    • Yeast – 2-½ teaspoons instant yeast or active dry yeast equals one ¼-ounce packet Yeast.
    • Yeast storage – Once I open a jar of yeast I store it in the refrigerator. This ensures it stays fresh longer.
    • Dough Mixing – If you do not have a KitchenAid Stand Mixer you have two options on mixing.
      • By Hand – You can mix the dough by hand until it’s smooth and no residual ingredients can be found. This may take in upwards of 10-15 minutes by mixing by hand.
      • Bread Machine – Read your manual for setting and time and mix until you have smooth soft dough.
    • Smaller Servings – If you wish to have smaller portions you can cut the rolls into 16-24 pieces to either serve more people or have less calories per serving.
    • Dairy Free – I have not tested this recipe using dairy free products; however,  you could use dairy free milk such as almond or coconut milk and a dairy free spreadable butter.
    • Sugar – This recipe has been tested countless times and over the years I’ve continued to reduce the sugar.
      • Sweeter -If you want a super sweet cinnabun feel free to use ½ cup granulated sugar in the dough, 1 cup of brown sugar in the filling, and 1-½ cups confectioners’ sugar in the frosting. This is how the original recipe was written.
      • Less Sugar – To reduce the sugar in this recipe you can use  ⅓ to ¼ cup brown sugar for the filling (make sure to reduce the amount of cinnamon by half) and  ½ cup of confectioners’ sugar in the frosting. I would not recommend reducing the amount of sugar in the dough itself. As it has already been cut in half.
    • Make Ahead – You can make the dough and buns the night before. When it’s time for the buns to rest and go in the oven you simply wrap and place in the refrigerator. Take out 1-2 hours prior to baking so that they can come to room temperature and double in size. You can also place them in the freezer for a future easy breakfast using the same method.
    • Halve the Recipe – I cannot recommend halving the recipe but I can recommend making half the batch and then freezing the other batch (prior to baking).

    Breakfast Sides

    Cinnamon roll on blue square plates with tray of cinnamon rolls in the background.

    Wondering what to make with cinnamon rolls for breakfast? Here are a few of my favorite breakfast sides to serve alongside.

    If you make this Cinnabuns 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!

    Two blue plates stacked with a thick cinnamon roll on top with orange juice in background.

    Cinnabuns

    If you love Cinnabuns, you'll love this homemade recipe for cinnamon buns that are ooey-gooey and topped with a decadent cream cheese frosting. This recipe comes together in a little over 2 hours time and is perfect to enjoy any day of the week or for a special holiday.
    5 from 1 vote
    Print Pin Save Rate
    Course: Breakfast
    Cuisine: American
    Diet: Kosher
    Prep Time: 25 minutes
    Cook Time: 20 minutes
    Resting Time: 1 hour 30 minutes
    Total Time: 2 hours 15 minutes
    Servings: 12
    Calories: 427kcal
    Author: Katie

    Equipment

    • 1 KitchenAid Stand Mixer
    • Measuring Cups
    • Mesauring Spoons
    • Mixing Bowls
    • 1 Silpat Mat
    • 1 Rolling Pin
    • 1 9" x 13" pan

    Ingredients

    Cinnabun Dough

    • 1 cup Lukewarm Milk
    • 2 Eggs room temperature
    • 5 tablespoons Unsalted Butter softened
    • 4-½ cups All-Purpose Flour
    • 1-¾ teaspoons Salt
    • ¼ cup White Granulated Sugar
    • 2-½ teaspoons ActiveDry Yeast

    Cinnabun Filling

    • 5 tablespoons Unsalted Butter softened
    • ½ cup Brown Sugar packed
    • 3 tablespoons Cinnamon

    Cinnabun Icing

    • 3 ounces Cream Cheese softened
    • 4 tablespoons Unsalted Butter softened
    • 1 cup Confectioners' Sugar
    • 1 teaspoon Vanilla Extract

    Instructions

    Cinnabun Dough

    • Mix together all the ingredients for the dough; flour, milk, eggs, unsalted butter, salt, granulate sugar, and yeast using a KitchenAid Stand Mixer fitted with a dough hook attachment. (See notes below on other methods.) Start on the low setting and gradually increase over the course of 2-3 minutes until your ingredients have formed a smooth soft dough ball. It should stick together and make a "smacking" sound as it hits the bowl.
    • Remove the dough from the bowl and grease with non-stick cooking spray. Form the dough into a ball and place back in the bowl. Coat one side of plastic wrap with cooking spray and seal the bowl. Let rest for 1-2 hours (depending on the temperature of your kitchen) until it has doubled in size.

    Filling and Shaping

    • Mix the brown sugar and cinnamon together and set to the side.
    • Gently punch the dough, then transfer to a lightly greased countertop. Using a rolling pin dusted with flour, roll the dough roughly into a 16" x 20" rectangle (it doesn't have to be perfect).
    • Spread the ⅓ cup of softened butter on top of the dough. Then evenly sprinkle with the cinnamon sugar mixture.
    • Starting with the short end of the dough, roll the dough into a log making sure it is evenly rolled. Then, using a bench knife or sharp knife, cut into 9-12 pieces.
    • Spray a 9" x 13" pan with non-stick cooking spray. Place the 9-12 pieces in the pan and cover with greased plastic wrap. Let the cinnabuns rise until they're almost doubled, about 30 minutes.
    • During the last 15 minutes of resting preheat the oven to 350 degrees Fahrenheit.
    • Once the buns have rested you can uncover them, and bake for 20 minutes or until golden and center is cooked through. While the buns are baking make the icing.

    Cinnabun Icing

    • Using a KitchenAid Stand Mixer fitted with a paddle attachment (or mix by hand or hand-held mixer), beat the cream cheese, room temperature butter, confectioners' sugar, and vanilla together until smooth.

    Frost the Cinnabuns

    • Once you remove the buns from the oven spread the icing on top of each bun while they are still warm. Enjoy!

    Notes

    • Yeast – 2-½ teaspoons instant yeast or active dry yeast equals one ¼-ounce packet Yeast.
    • How to tell if Yeast is good – If you aren’t sure if your yeast is good you can add the yeast to ¼ cup of the warm milk as well as a pinch of the sugar from the dough ingredients list. Let it rest for 5-10 minutes until it begins to bloom and froth. If it does not bloom and become frothy you will need to start over with new yeast.
    • Yeast storage – Once I open a jar of yeast I store it in the refrigerator. This ensures it stays fresh longer.
    • Dough Mixing – If you do not have a KitchenAid Stand Mixer you have two options on mixing.
      • By Hand – You can mix the dough by hand until it’s smooth and no residual ingredients can be found. This may take in upwards of 10-15 minutes by mixing by hand.
      • Bread Machine – Read your manual for setting and time and mix until you have smooth soft dough.
    • Smaller Servings – If you wish to have smaller portions you can cut the rolls into 16-24 pieces to either serve more people or have less calories per serving.
    • Dairy Free – I have not tested this recipe using dairy free products; however,  you could use dairy free milk such as almond or coconut milk and a dairy free spreadable butter.
    • Sugar – This recipe has been tested countless times and over the years I’ve continued to reduce the sugar.
      • Sweeter -If you want a super sweet cinnabun feel free to use ½ cup granulated sugar in the dough, 1 cup of brown sugar in the filling, and 1-½ cups confectioners’ sugar in the frosting. This is how the original recipe was written.
      • Less Sugar – To reduce the sugar in this recipe you can use  ⅓ to ¼ cup brown sugar for the filling (make sure to reduce the amount of cinnamon by half) and  ½ cup of confectioners’ sugar in the frosting. I would not recommend reducing the amount of sugar in the dough itself. As it has already been cut in half.
    • Make Ahead – You can make the dough and buns the night before. When it’s time for the buns to rest and go in the oven you simply wrap and place in the refrigerator. Take out 1-2 hours prior to baking so that they can come to room temperature and double in size. You can also place them in the freezer for a future easy breakfast using the same method.
    • Halve the Recipe – I cannot recommend halving the recipe but I can recommend making half the batch and then freezing the other batch (prior to baking).
    • Storage – Once you are done with the Cinnabuns and if you have any left you can store in an airtight container in the refrigerator for up to 3 days. Make sure you refrigerate them since the frosting contains cream cheese and butte.
    • Reheating Cinnabuns – If you want to reheat the cinnabuns I recommend baking in an oven at 300 degrees for 5-10 minutes or until warm and not burnt.
    • Calories – Calories are a rough estimation and calculated based on 12 cinnamon rolls. If you make larger rolls then the calories will increase.
    Recipe adapted from King Arthur Flour.

    Nutrition

    Serving: 1g | Calories: 427kcal | Carbohydrates: 62g | Protein: 7g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 379mg | Potassium: 119mg | Fiber: 3g | Sugar: 23g | Vitamin A: 549IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 3mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    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!

    Instant Pot Carrots

    by 2 Comments

    Instant Pot Carrots are perfectly cooked and done from start to finish in about 15 minutes. This is an easy side dish for dinner or cooking for a large group of people. It’s versatile and can be customized to fit your needs.

    White bowl filled with baby carrots with a blue and white checkered cloth next to it.

    We eat carrots as a side dish in my house 1-2 times a week. It’s so simple to make fresh carrots and thanks to the Instant Pot it’s even easier! This recipe works on both baby carrots (which is my preferred method since there is no cutting or peeling required) or on whole carrots that you will need to peel and cut if you’d like. I feel confident once you make Instant Pot Carrots you’ll never go back to cooking them on the stove top again.

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    Why this Recipe Works

    Make a huge batch of carrots in minutes.

    Minimal ingredients needed.

    One pot side dish with little clean up.

    Ingredients

    ingredients on counter; carrots, brown sugar, honey, and butter.
    • Carrots – I like to use baby carrots, but you can easily use whole carrots or peeled and cut carrots.
    • Water – 1 cup is all you need to let them cook in. Some carrots will not cook in water and that’s okay.
    • Brown Sugar – I like to sprinkle on a little brown sugar to bring out the natural sweetness.
    • Honey – I love a good honey glazed carrot and that’s just what these are.
    • Butter – Add two tablespoons of butter to the carrots when they cook for a richer flavor.

    Directions

    Top view of instant pot filled with babay carrots, butter and honey.

    First, Pour one cup of water into the Instant Pot. Then, add the carrots to the Instant Pot. Top with butter, brown sugar, and honey.

    Stainless Steel Instant Pot on marble counter.

    Select “steam” for 3 minutes (with pressure valved in the “sealing” position). Close the Instant Pot and let the carrots cook. When they are done cooking and the timer goes off place a towel on top of the pressure valve and release the pressure (this is called forcing pressure).

    Top view of an instant pot with cooked baby carrots.

    Once the pin has dropped, carefully unlock and remove the lid. Mix well and top with additional honey and thyme. Serve immediately or keep on warm until your meal is ready.

    FAQs

    White bowl filled with carrots with Instant Pot in background.

    Here are a few of the most frequently asked questions when making carrots in the Instant Pot.

    Can I use whole carrots in the pressure cooker?

    Yes, you can peel and keep the carrots whole or slice into 1-2 inch pieces. The cooking time will remain the same for a more al dente style carrot.

    Why does it take less time to cook vegetables in a pressure cooker?

    Vegetables cook faster under pressure since the heat builds faster and maintains temperature better. Therefore the cooking time is reduced.

    Do Pressure cookers destroy nutrients?

    According to CNET: u0022Some research even suggests that pressure cooking destroys anti-nutrients, or compounds that inhibit the body’s ability to absorb and utilize nutrients.u0022

    What does come to pressure mean?

    The term u0022come to pressureu0022 means that the pressure cooker needs to come up to the correct temperature before it begins to officially start cooking the food. Typically this takes the amount of time you’ve set the food to cook for. So for this recipe it will take about 3 minutes to come to pressure and 3 minutes to cook.

    Tips & Tricks

    White bowl filled with baby carrots and herbs on top.

    Here are all my tips and tricks when making Instant Pot Carrots.

    • Cooking Time – If you like more al dente carrots cook for only 2 minutes. If you like softer carrots cook for 4 minutes.
    • Toppings – There are wide variety of ways to flavor Instant Pot Carrots.
      • Italian – Add dried Italian seasoning with Olive Oil.
      • Dill – Add fresh chopped dill and butter.
      • Classic – Add dehydrated onions to the carrots before steaming and add additional butter after done cooking.
    • Quantity – This recipe calls for 2 pounds of carrots that feeds about 10 people. However, you can make just a single pound of carrots and the cooking time is exactly the same.

    Easy Side Dish Recipes

    White pltae filled with baby carrots, chicken, and rice.

    Here are a few more of my favorite easy side dish recipes.

    If you make this Instant Pot Carrots 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!

    Square photo of a white bowl filled with cooked baby carrots.

    Instant Pot Carrots

    Instant Pot Carrots are perfectly cooked and done from start to finish in about 15 minutes. This is an easy side dish for dinner or cooking for a large group of people. It's versatile and can be customized to fit your needs.
    5 from 1 vote
    Print Pin Save Rate
    Course: Instant Pot, Side Dish
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 10
    Calories: 68kcal
    Author: Katie

    Equipment

    • 1 Instant Pot

    Ingredients

    • 1 cup water
    • 2 lbs carrots
    • 2 tablespoon butter
    • 1 tablespoon brown sugar
    • 1 tablespoon honey + additional for topping + additional for topping
    • 1 teaspoon thyme for topping

    Instructions

    • Pour one cup of water into the Instant Pot. Then, add the carrots to the Instant Pot. Top with butter, brown sugar, and honey.
    • Select "steam" for 3 minutes (with pressure valved in the "sealing" position). Close the Instant Pot and let the carrots cook. When they are done cooking and the timer goes off place a towel on top of the pressure valve and release the pressure (this is called forcing pressure).
    • Once the pin has dropped, carefully unlock and remove the lid. Mix well and top with additional honey and thyme. Serve immediately or keep on warm until your meal is ready.

    Notes

    • Cooking Time – If you like more al dente carrots cook for only 2 minutes. If you like softer carrots cook for 4 minutes.
    • Toppings – You can omit the sugar and honey and instead add dried herbs like Italian seasoning or even fresh or dried dill for more of a savory carrot side dish.
    • Quantity – This recipe calls for 2 pounds of carrots that feeds about 10 people. However, you can make just a single pound of carrots and the cooking time is exactly the same.

    Nutrition

    Serving: 0.5c | Calories: 68kcal | Carbohydrates: 12g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 82mg | Potassium: 295mg | Fiber: 3g | Sugar: 7g | Vitamin A: 15235IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!

    Broccoli Casserole with Ritz Crackers

    by 13 Comments

    Broccoli Casserole with Ritz Crackers is a delicious and easy comforting casserole to make for an every day dinner, Sunday supper, or even a holiday. The entire side dish comes together in a half hours time.

    Top view of Broccoli casserole served on a white plate with turkey and mashed potatoes, casserole dish in the background

    If you love broccoli and cheese you are going to love this 30 minute side dish recipe for Broccoli Casserole with Ritz Crackers. I was introduced to this delicious side dish well over a decade ago from a co-worker. It was a family recipe of hers. So naturally, I went home and made it for Easter. Everyone loved it so much that I began making this casserole for Thanksgiving and Christmas.

    The only down side was that it had so much butter. So over time I worked on making it a smidge healthier by eliminating the 2 sticks of butter that it originally called for, all while still keeping the same great flavors in tact. This broccoli and cheese casserole is very easy to make and even the most novice cook can whip this together and impress!

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    Paula Deen’s House Seasoning

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    Paula Deen’s House Seasoning is made of three spices that can transform vegetables, proteins, and more into something bursting with flavor.

    Top view shot of house seasoning in glass jar and in 1 tablespoon

    If you love a versatile all purpose seasoning that you can sprinkle on to just about any dinner dish then you will love Paula Deen’s House Seasoning. This is a seasoning that you’ll find in my spice cabinet at all times. I reach for this seasoning almost on the daily, and love to use it to sprinkle on to veggies like green beans, asparagus, and even zucchini. I also like to use it on pork, chicken, and seafood.

    Table of contents

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    Air Fryer Pork Tenderloin

    by Leave a Comment

    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

    by 4 Comments

    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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