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Low Carb Buffalo Chicken Quesadillas

by 14 Comments

This delicious chicken quesadillas recipe is made with low-carb tortillas and filled with lots of cheese, buffalo sauce, shredded chicken and grilled until golden brown. They are perfectly paired with a side of ranch or blue cheese dressing for dipping and will quickly become your favorite recipe for a quick dinner.

Whether you're looking for a crowd-pleasing appetizer or a quick lunch, this Buffalo Chicken Quesadillas recipe is sure to be a hit! This easy recipe is loaded with flavorful favorites, proof that you can have a delicious meal without consuming a lot of carbohydrates!

Stacked triangles of a buffalo chicken quesadilla.
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❤️ Why I Love This Recipe

✔️ Buffalo Chicken Quesadillas are a 5 ingredient recipe packed with gooey cheese, chicken, and homemade buffalo sauce.

✔️ It makes a delicious dinner that is low carb - just 1 net carb per quesadilla.

✔️ Chicken quesadillas are an easy recipe idea that is perfect for lunch or dinner and are a recipe the whole family will love.

🥘 Ingredients

Low carb flour tortillas are the star ingredient to make these buffalo chicken quesadillas delicious.

Blue cheese crumbles add beautiful sharp, salty notes throughout.

Shredded Mexican cheese blend, for a variety of cheesy flavor.

Hot Sauce is the key ingredient to getting that mouthwatering spicy flavor.

Cooked shredded chicken, I like to use leftover Air Fryer Rotisserie Chicken.

Ingredients to make quesadillas.

🔪 Instructions

  1. Butter one side of each tortilla using 1 teaspoon butter per tortilla.
  2. In a small bowl, toss chicken and hot pepper sauce together to coat the chicken.
  3. Heat a griddle or large skillet over medium-high heat until hot. Place tortilla, butter side down on the hot skillet and reduce to medium heat.
  4. Top the tortilla with ½ of the Mexican cheese, ½ of the blue cheese, and all of the chicken mixture.
  5. Layer chicken mixture with the remaining cheeses. Cover with 2nd tortilla, butter side up.
  6. Cook for 2 minutes, until the bottom tortilla is browned. Carefully turn quesadilla over and cook on other side for 2 minutes, until the quesadilla is golden brown and the cheese melts.
  7. Transfer the quesadilla to cutting board and let cool about 5 minutes.
  8. Slice into quarters, sprinkle with green onions, and serve with blue cheese or ranch dressing, if desired.

🙋 Recipe FAQ's

Can I use regular or corn tortillas to make this buffalo chicken quesadillas?

Yes, just keep in mind that they are no longer low carb if you do.

What can I use instead of butter to fry the quesadillas?

Olive Oil or butter flavored cooking spray works well for toasting the outside of the quesadilla.

Can I make Buffalo Chicken Quesadillas ahead of time?

Yes, the quesadillas will reheat well by wrapping in foil and placing in a toaster oven or oven at 350 degrees for 10 minutes. They are also easily portable and can be consumed cold or at room temperature.

Flour tortilla with buffalo chicken mixture on top.

💭 Tips

  • Use leftover rotisserie chicken or roasted chicken breast to make the chicken mixture.
  • Make sure to evenly coat the chicken to fully incorporate the buffalo flavor.
  • Allow the buffalo chicken quesadilla time to cool before cutting it, this will ensure the fillings say intact.

📖 Variations

  • For extra cheesy buffalo chicken quesadillas add a layer of cream cheese.
  • Amp up your spice level by adding some diced jalapenos to the chicken mixture.
  • Mix mashed avocado to your ranch for a creamy avocado ranch dipping sauce!
  • Substitute shredded cheddar cheese or monterey jack cheese for the Mexican cheese blend
Golden brown cooked quesadilla on a cutting board.

🍽 Equipment

Medium bowl: to prepare the buffalo chicken mixture in.

Large skillet: to cook the buffalo chicken quesadilla in.

Spatula: to flip the quesadilla with.

Cutting board: a surface to cut the quesadilla on.

Pizza cutter: to cut the quesadilla with.

Serving Suggestions

Serve this Buffalo Chicken Quesadilla recipe with a side of additional buffalo wing sauce, Homemade Ranch Dressing, Pico de Gallo, and/or Homemade Guacamole.

Storage

Store any leftovers in the refrigerator in an airtight container up to 3 days.

A stack of 3 cut quesadillas.

Buffalo Chicken Pizzas

Buffalo Chicken Chaffles - 1 Net Carb

Air Fryer Buffalo Cauliflower

Buffalo Chicken Pasta Salad

Buffalo Style Chicken Chili over Jasmine Rice

Buffalo and Blue Cheese Stuffed Button Mushrooms

If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Stacked triangles of a buffalo chicken quesadilla.

Low Carb Buffalo Chicken Quesadilla

Shelby Law Ruttan
This buffalo chicken quesadilla recipe is made with low carb tortillas and filled with a blend of cheese, buffalo sauce, and shredded chicken then grilled until golden brown. These low carb quesadillas are delicious with a side of ranch or blue cheese dressing for dipping.
4.86 from 7 votes
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Prep Time 3 minutes
Cook Time 7 minutes
Total Time 10 minutes
Course Appetizers, lunch
Cuisine American
Servings 1
Calories 274 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Butter one side of each tortilla using 1 teaspoon butter per tortilla.
  • Toss shredded chicken breast and hot sauce together to coat chicken.Heat a griddle or large skillet over medium-high heat until hot. Place 1 tortilla, butter side down on the hot skillet and reduce to medium heat.
  • Top the tortilla with ½ of the cheese, ½ of the blue cheese, and all of the chicken mixture.Top chicken mixture with remaining cheeses. Cover with 2nd tortilla, butter side up.
  • Cook for 2 minutes, until the bottom tortilla is browned. Carefully turn quesadilla over and cook on other side for 2 minutes, until the quesadilla is browned.Transfer to cutting board and let cool about 5 minutes.
  • Slice and serve with blue cheese or ranch dressing, if desired.

Notes

Net Carbs: 7

Nutrition

Calories: 274kcalCarbohydrates: 2gProtein: 22gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 88mgSodium: 764mgPotassium: 166mgFiber: 1gSugar: 1gVitamin A: 507IUCalcium: 227mgIron: 1mg
Keyword buffalo chicken quesadillas, chicken quesadillas, low carb quesadilla
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Classic Waffles Recipe with Berry Syrup

by 1 Comment

This classic waffles recipe makes a delicious warm crispy waffle delicious to serve on any day of the week. Top them off with fresh berries and maple syrup for a complete breakfast the whole family will love.

Who doesn't love golden brown homemade waffles? A plate full of fluffy waffles is sure to put a smile on the faces of kids and adults.

Two classic waffles on a white plate topped with a mixed berry topping and maple syrup.
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❤️ Why I Love This Recipe

✔️ This classic waffles recipe doesn't get soggy as fast as pancakes do!

✔️ You can eat waffles at any meal!

✔️ Classic waffles are easy to make ahead of time and freeze for use all week long, just warm the up in a toaster oven for a quick and easy breakfast!

🥘 Ingredients

All-purpose flour

Salt

Sugar, added for flavor and to give a crispy exterior.

Baking powder, aids in the rising and browning of the waffles.

Eggs, I always use large eggs.

2% milk

Unsalted melted butter

Vanilla extract

Two waffles made with the classic waffle recipe on a white plate topped with mixed berries and syrup.

🔪 Instructions

  1. Preheat the waffle maker.
  2. In a large bowl, mix together the flour, salt, baking powder and sugar. Set aside.
  3. Add the eggs to a large mixing bowl and whisk until foamy. 
  4. Place the milk and butter in a small saucepan over medium heat and warm the milk until the butter has just melted. Stir in the vanilla extract.
  5. Make a well in the center of the flour mixture. Pour the milk mixture into the dry ingredients and mix until just blended.
  6. Ladle the batter into a preheated and seasoned waffle iron. Close lid and cook the waffles until golden brown and crisp.
  7. While the waffles are cooking, place the berries warm berries and maple syrup in a microwave safe bowl. Microwave on high for 40 seconds.  Serve over top of the waffles.

🙋 Recipe FAQ's

Is it ok to have lumps in the waffle batter?

Yes, you want to mix the waffle batter until it is just combined. Overmixing develops gluten and can cause the waffles to be tough.

What is the difference between pancakes and waffles?

The main difference is the amount of sugar and fat. Waffles will have more of each as these ingredients are what provides the golden brown color and crispness.

Do I have to spray the waffle maker with cooking spray?

No. The waffles should not stick once they are golden brown. There is fat in the waffle giving it a natural release.

💭 Tips

  • For a fluffier waffle, separate the egg yolks from the whites. Whisk the egg whites until stiff, then fold into the batter.
  • Don't over mix the waffle batter, it is ok if there are a few lumps.

📖 Variations

  • Stir ½ cup mini chocolate chips or blueberries into the waffle batter.
  • Add 1 teaspoon of ground cinnamon to the flour mixture.
  • Add 1 scoop of protein powder in place of the flour for a protein boost.

🍽 Equipment

Waffle Iron

Mixing bowls

Whisk

Ladle

Up close image of waffle on a plate with fruit topping.

Serving Suggestions

Serve Classic Waffles topped with peanut butter, maple syrup, or fresh fruit. Add a side of crispy bacon or homemade breakfast sausage for a complete breakfast.

Storage

Store cooked waffles in a freezer bag up to 3 days in the refrigerator and 3 months in the freezer.

To reheat, place waffles in a toaster or toaster oven on the waffle setting, or place them on a baking sheet, cover with foil, and heat in the oven at 350 degrees for 10 minutes, until warm.

Mushroom Strata Recipe with Bacon and Cheese

Fluffy Blueberry Pancakes

Gingerbread Waffles

Breakfast Quesadillas Recipe

Strawberry Stuffed French Toast

If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Featured image for classic waffle recipe.

Classic Waffles Recipe with Cherry Berry Syrup

Shelby Law Ruttan
A classic waffle recipe with a fluffy inside and crispy outside, topped with a maple berry syrup.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 397 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the waffle maker.
  • In a large bowl, mix together the flour, salt, baking powder and sugar. Set aside.
  • Add the eggs to a large bowl and whisk until foamy. Place the milk and butter in a small saucepan over medium heat and warm the milk until the butter has just melted. Stir in the vanilla extract.
  • Make a well in the center of the flour mixture. Pour the milk mixture into the dry ingredients and mix until just blended.
  • Ladle the batter into a preheated and seasoned waffle iron. Close the lid and cook the waffles until golden brown and crisp.
  • While the waffles are cooking, place the berries warm berries and maple syrup in a microwave safe bowl. Microwave on high for 40 seconds.  Serve over top of the waffles.

Nutrition

Calories: 397kcalCarbohydrates: 58gProtein: 9gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 95mgSodium: 813mgPotassium: 221mgFiber: 3gSugar: 22gVitamin A: 528IUVitamin C: 1mgCalcium: 268mgIron: 3mg
Keyword Classic Waffles, Classic Waffles Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Rotisserie Chicken (True Spit Method)

by 2 Comments

Most air fryer "rotisserie" chicken recipes are really just whole chickens flipped over halfway through cooking in a basket. Nothing wrong with that - but it's not actually rotisserie. This recipe uses the rotisserie spit attachment to spin the bird the whole time it cooks, basting itself in its own juices every single rotation. The result is evenly browned, deeply seasoned, fall-off-the-bone chicken with skin that crackles when you bite into it. It's the real deal, and once you've had it this way, you won't want it any other way.

Overhead view of a whole air fryer rotisserie chicken fully cooked with browned and charred skin on the chicken.

I'll be honest with you, the first time I threaded a whole chicken onto a rotisserie spit, I made a mess of it. The bird wasn't centered, the forks weren't tight enough, and the thing wobbled like it was trying to escape. But, by the second try, I had it down, and now it's my go-to Sunday dinner. It looks impressive, tastes even better one from the grocery store (let's talk fresh!), and is naturally low carb with zero fuss.

Don't have a rotisserie attachment? No worries. I've included a simple basket method in the tips section below so you can still make this recipe with what you have.

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Why this Recipe Works

  • The spit rotates the chicken continuously, so the breast never overcooks while the thighs finish. Every part of the bird cooks evenly.
  • Patting the skin completely dry before applying the rub is what gives you that gorgeous crispy exterior (I learned this the hard way).
  • A spice rub with smoked paprika and cayenne gives the skin that eep, burnished rotisserie color you see at the deli counter.
  • At 400°F, a 4 pound bird is ready in 45-55 minutes. That's a full dinner on the table faster than delivery.
  • Naturally low carb and keto friendly with 2 net carbs per serving.
  • Leftovers make some of the best chicken salad sandwiches, chicken potpie, and spicy chicken noodle soup you'll ever have.
A whole chicken in the red and white packaging showing the sticker with the weight of the chicken at 3.94 lbs along with the price.

What You Need

The Chicken - Use a whole chicken that weighs no more than 4 pounds for an 11 quart air fryer with rotisserie function. If you have a smaller air fryer, go smaller on the bird. See the size guide below.

The spice rub (recipe in recipe card below) - This is the same blend I've used for years, and I keep it in a jar in my spice drawer so it's ready to go.

Equipment

  • An air fryer with a rotisserie spit and forks - I use a 15.5 quart air-fryer and it's well worth the upgrade if you want to do whole chickens regularly.
  • Kitchen twine to truss the legs and wings so the bird stays compact on the spit.
  • A meat thermometer - non-negotiable; it's the only way to know for certain your chicken is safe to eat.
  • A retrieval tool - your air fryer should have come with one; it's the long hook that lets you grab the spit without burning yourself.

How To Make Air Fryer Rotisserie Chicken (Spit Method)

Step 1 - Make the spice rub: Combine the thyme, oregano, garlic powder, onion powder, smoked paprika, pepper, salt, and cayenne in a small bowl. Set aside.

Step 2 - Prep the chicken: Check the cavity first and remove any giblets, the neck, or anything else tucked inside. Sometimes there's a little paper packet in there too. Pat the chicken completely dry inside out with paper towels. This step metters more than people realize. Wet skin steams instead of crisps, and you'll end up with a rubbery texture no matter how hot your air fryer gets.

Step 3 - Truss the bird: Use a length of kitchen twine to tie the legs together tightly at the ankles, then loop the twine up and around the wings to press them close against the breast. The goal is a compact, tight package so nothing lops around on the spit and hits the heating element. The first time I did this it took me three tries and involved some colorful language! After that, it became second nature - give yourself a little grace.

Step 4 - Season: Rub the outside of the chicken all over with the olive oil, then press the spice mixture into every surface - underneath the wing tips, along the backbone, in the crevices where the thighs meet the body. The more thorough you are here, the better the final flavor.

Step 5 - Mount the spit: Slide the rotisserie rod through the legs of the point where they're tied, pass it through the cavity, and bring it out at the neck end. Center the bird on the rod so the weight is balanced. If it's off center, it will wobble and cook unevenly. Push the forks into the chicken from both ends and tighten the screws until they grip the meat firmly. Give the spit a slow half-turn by hand before loading it. If the bird roatates with it without slipping, you're good. Line the drip pan with aluminum foil to make cleanup easier - a whole chicken releases a lot of rendered fat.

Step 6 - Cook: Preheat the air fryer for 15 minutes. Then insert the loaded spit, set the temperature to 400°F and the time to 45 minutes, and press start.

Step 7 - Rest, remove, and serve: Use the retrieval hook to carefully lift the spit out of the air fryer. Let the chicken rest on a cutting board for 10 full minutes before you touch the spit. The chicken needs this time for the juices to settle back into the meat. If you carve it immediately, all that juice runs out onto the board and not into your mouth. Remove the spit, snip the twine, and carve.

A white bowl with dried thyme, oregano, garlic, onion powder, salt, black pepper, and cayenne spices in a cohesive circle.

Air Fryer Size Guide

One of the most common questions I get: "will my air-fryer fit a whole chicken?" Here's a quick reference:

Air fryer capacityMax Chicken Size
Under 5 qtNot recommended for whole chicken
5-5.8 qtUp to 3 lbs (use basket method)
6-7 qtUp to 4 lbs (basket metho; spit unlikely)
10-11 qtUp to 4-4.5 lbs (rotisserie spit fits)
15+ qt oven-styleUp to 5 lbs (rotisserie spit fits comfortably)

If your air fryer is on the smaller side, just grab a smaller bird and use the basket method. The chicken will still taste wonderful - it just won't have the continuous self-basting of the spit.

Basket Method (no rotisserie attachment needed)

If your air fryer doesn't have a rotisserie spit, here's what to do instead:

  1. Follow Steps 1-4 exactly as written in the recipe card, but skip the trussing - or ust tie the legs loosely for a neater shape.
  2. Place the chicken breast side down in the basket. This is important - starting breast-side down protects the white meat from overcooking while the thighs get a head start.
  3. Cook at 375°F for 30 minutes.
  4. Carefully flip the chicken breast side up and cook for another 25-30 minutes, until the internal temperature reaches 165°F.
  5. Rest for 10 minutes before carving.

The skin won't be quite as evenly crisped all around, but the chicken will still be juicy and delicious.

What I've Learned from Making this Over and Over

After making this more times than I can count, here's what I know for sure:

The dry rub really does need to go on right before cooking, not ahead of time. Salt draws moisture out of the skin over time. If I season the bird an hour before and then forget about it, the skin ends up wetter than it would have been if I'd just seasoned it right before cooking. Either season it immediately before it goes in, or, if you want to season ahead, leave it uncovered in the fridge overnight so the skin has time to dry back out completely.

Centering the bird on the spit makes a bigger difference than you'd think. The first few times I was impatient with this step and ended up with one side of the bird darker than the other. Take 30 extra seconds to balance it properly.

The foil on the drip pan is not optional in my house. The amount of fat a whole chicken renders is remarkable, and baked-on chicken fat in an air fryer basket is a cleaning project I don't enjoy.

Don't skip the rest. I know it's tempting when the kitchen smells that goo. Set a timer and walk away.

Chicken the rotisserie ready to cook

Troubleshooting

My skin isn't getting crispy. Two most common causes: the chicken wasn't dry enough before seasoning, or the bird is too large and crowding the air fryer. Make sure you pat it really, really dry. I use several paper towels and confirm there's at least an inch of clearance around the chicken inside the fryer.

My air fryer is smoking. This is normal with a whole chicken because of the rendered fat. Lining the drip pan with foil helps, and adding a tablespoon of water to the bottom of the drip pan can reduce smoking. If it's excessive, your bird may be larger than your fryer was designed to handle.

The chicken is cooked on the outside but the juices aren't running clear. Always trust the thermometer over visual cues. The juices can run slightly pink near the bone even when the chicken is fully cooked to 165°F. Conversely, the juices can run clear before the chicken is fully done. Thermometer wins every time.

Variations to Try

  • Taco seasoning rub: swap a batch of homemade taco seasoning for a completely different flavor profile - great for shredding and using in tacos or burrito bowls.
  • BBQ: Skip the spice rub entirely and brush the bird with your favorite barbecue sauce in the last 15 minutes of cooking. Watch it closely, the sugars in the sauce can go from caramelized to burned quickly.
  • Cajun: Substitute a Cajun seasoning blend for the rub and add a pinch of extra cayenne if you like heat.

Serving Suggestions

I love this rotisserie chicken dinner alongside a serving of Garlic Mashed Cauliflower for a low-carb plate, or Mom's Old-Fashioned Buttermilk Biscuits if we're not watching carbs that night. Mom's Skillet Home Fries are always welcome too!

Air Fryer Rotisserie Chicken on a wooden cutting board with spit and twine removed.

Don't Throw Away that Carcass

Once everyone's eaten, pick the bones clean and toss that carcass into a pot of cold water with a few vegetable scraps, a bay leaf, and some peppercorns. Simmer it low and slow for a couple of hours and you'll have the most golden, flavorful homemade chicken stock you've ever taste. I freeze mine in 2 cup portions and use as needed.

How to Use the Leftovers

Leftover rotisserie chicken is almost better than the original dinner at our house. Here's what I reach for:

Cutting into a cooked rotisserie chicken using a fork to hold the meat in place while cutting.

How to Store Leftover Rotisserie Chicken

Leftover chicken keeps in an airtight container in the refrigerator for up to 3 days. To freeze, portion the meat off the bone and store in freezer-safe bags for up to 3 months.

To reheat: wrap a portion in foil and warm it in a 325°F oven for about 15 minutes, or reheat in a covered dish in the microwave in 30 second increments until just warmed through. The air fryer also does a great job - 350°F for 4-5 minutes brings the skin back to life.

Frequently Asked Questions

Can I use this spice rub on chicken pieces?

Absolutely. It works beautifully on thighs, drumsticks, or a spatchcocked chicken. Ajust the cooking time down significantly for individual pieces.

Can I cook from frozen?

I don't recommend it for a whole bird. Defrost completely in the refrigerator (24-48 hours for a 4 pound chicken), then bring it close to room temperature for 30 minutes before cooking. A partially frozen bird won't cook evenly no matter what your thermometer says on the outside.

White plate with sliced rotisserie chicken breast in the forefront and legs and wings with skin on behind the sliced breast meat.

📖 Recipe

One whole chicken that was cooked in an air fryer rotisserie with golden brown and crispy skin.

Air Fryer Rotisserie Chicken

Shelby Law Ruttan
Enjoy a perfectly roasted whole chicken any night of the week by using the air fryer method to cook a perfectly juicy chicken with crispy skin in just under an hour!
4.19 from 16 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Dish
Cuisine American
Servings 7
Calories 277 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a small bowl combine the salt, pepper, thyme, oregano, garlic, onion, smoked paprika, and cayenne pepper. Set aside.
  • Pat the chicken dry with a paper towel.
  • Tie the chicken legs together as well as the wings on the chicken breast side with a piece of kitchen twine.
  • Coat the outside of the chicken with a tablespoon of olive oil. Rub the spice mixture into the chicken all over.
  • Insert the Air Fryer rotisserie rod through the legs where they are tied together and through the chicken's cavity, exiting at the neck and centering the bird on the spit.
  • Insert the forks securely into the chicken and tighten the screws.
  • Preheat the air fryer for 15 minutes on the air fryer setting. Once preheated, turn the wheel to adjust the time to 45 minutes at 400 degrees. Press the start button and cook for 45 minutes, or until the internal temperature of the chicken reaches 165°F and the meat is no longer pink.
  • Use the retrieval tool to remove the chicken from the air fryer. Allow the chicken to cool for 10 minutes. Carefully remove the rotisserie spit from the chicken. Slice and serve.

Video

Nutrition

Calories: 277kcalCarbohydrates: 2gProtein: 24gFat: 19gSaturated Fat: 5gTrans Fat: 1gCholesterol: 93mgSodium: 587mgPotassium: 276mgFiber: 1gSugar: 1gVitamin A: 407IUVitamin C: 3mgCalcium: 39mgIron: 2mg
Keyword Air Fryer Rotisserie Chicken, Rotisserie Chicken Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!
Air Fryer Rotisserie Chicken

Baked Red Snapper Recipe (Easy 20 Minute Dinner)

by 93 Comments

This Oven Baked Red Snapper recipe is my go-to when I want an easy, healthy weeknight meal on the table in under 20 minutes. Tender fish fillets are brushed with a savory garlic-herb butter sauce and finished with a crispy parmesan breadcrumb topping.

Whether you are making baked red snapper fillets for a fast family dinner or preparing a whole baked red snapper for guests, this simple seafood dish never disappoints.

Baked red snapper fillet served with roasted asparagus on a white plate.
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Why You'll Love This Red Snapper Recipe

Quick Weeknight Dinner: Oven baked and on the table in under 20 minutes. 4 Servings at 170 calories each.

Crispy & Flavorful: The garlic herb butter and golden parmesan topping keep the fish moist without turning soggy.

Picky Eater Approved: Mild white fish with a savory breadcrumb crust that even people who "don't like fish" end up loving.

Ingredients for this fish recipe.

Key Ingredients

Red snapper fillets: I like using skin-on fillets because the skin keeps the fish tender and holds everything together while baking.

Garlic-herb butter: Simmering garlic, Cajun seasoning, and fresh parsley into melted butter builds the flavor base for the whole dish.

Parmesan breadcrumb crust: This creates a quick, crunchy topping that seals in moisture so the fish stays tender.

How to tell if the red snapper is fresh: Fresh snapper should smell clean and briny, like the ocean. Press your fingers into the flesh. It should bounce right back without leaving a dent. The skin should have a metallic sheen and tight scales.

Raw red snapper fillets coated in melted butter and parsley in a baking dish.

How to Make Baked Red Snapper

Follow the steps below for a fast weeknight meal.

  1. Whip up the garlic herb sauce: Melt the butter in a small saucepan over medium-high heat. Stir in the minced garlic, Worcestershire sauce, Creole seasoning, black pepper, and parsley. Let it simmer on low for about 2 minutes so all those savory flavors blend together without burning the garlic.
  2. Season and top the fish: Place your red snapper fillets in a sprayed baking dish. Generously brush both sides of the fillets with your garlic herb butter sauce. Toss the remaining butter sauce with your breadcrumbs and parmesan cheese, then spoon it evenly over the top of each fillet.
  3. Bake until golden and flaky: Pop the dish into the oven and bake at 400°F for 13 minutes until the internal temperature registers 137°F. You'll know it's done when the crust is light golden brown, the flesh is opaque, and it flakes easily with a fork. Finish with a squeeze of fresh lemon juice before serving!

Variations and Substitutions

  • Swap the Cajun seasoning for Old Bay or smoked paprika.
  • Use garlic powder in place of fresh garlic.
  • Substitute fresh rosemary or thyme for the parsley.
  • Use seasoned or plain panko in place of breadcrumbs, or crushed pork rinds or almond flour for a low-carb version.
  • Use lime juice instead of lemon for garnish.
  • Any firm fish works. Cod, trout, and swordfish are all good options.
Side view of a thick, flaky white fish fillet topped with a golden-brown herb and breadcrumb crust.

Tips for Cooking Red Snapper Fillets

  • Reduce the cooking time for thinner fillets. Begin checking the internal temperature after 7 minutes.
  • Make your own breadcrumbs by processing bread into fine crumbs using a food processor. The bread can be dried out in the oven on a baking sheet at 350 degrees for 15 to 20 minutes, or until golden brown.
  • For an easier cleanup: the baked red snapper fillets can be placed on top of foil or parchment paper in a baking dish or baking sheet.
  • Cooking from frozen: You can bake the fillets straight from frozen. Just add another 10-12 minutes to the bake time, making sure the thickest part of the fillet reaches 137°F.
  • About the skin: You can eat snapper skin as long as the scales have been properly removed, and it's best when it's crispy. I don't eat it in this recipe. I leave it on because it holds the fish together and keeps it tender.

Make Ahead, Storage, and Reheating

Make ahead: Make the garlic herb butter and breadcrumb topping ahead of time. When you're ready, top the fish and bake as directed.

Storage: Store leftovers in an airtight container in the refrigerator for 2 to 3 days.

Reheating: Skip the microwave, which dries the fish out. Instead, put the fish in a small saucepan with about 1 tablespoon of water over medium-low heat. Cover and let it steam for 3 to 5 minutes.

Delicious Sides to Complete the Meal

Since red snapper is light and cooks quickly, I like serving it alongside simple vegetable side dishes. A few of my favorites are Roasted Asparagus with Balsamic Brown Butter, Air Fryer Frozen Green Beans, or Zucchini and Mushrooms.

What to Know Before You Bake

What is red snapper?

Red snapper is a mild-flavored fish with a meaty firm texture. It is delicious grilled, baked, broiled, blackened or fried. It is one of the most popular white fish and is found in the Gulf of Mexico and Indonesia, and is often sold whole or in fillets.

What temperature should red snapper be cooked to?

Red snapper is ready when its internal temperature registers 137 degrees.

Should I cover the fish when baking?

Fish cooks quickly and because there is a topping on this fish recipe, it will not dry out and does not require it to be covered.

Can I bake red snapper in foil?

Yes! If you prefer extra tender fish or easier cleanup, baking red snapper in foil works great. Wrap the seasoned fillets loosely in aluminum foil to trap the steam while cooking. If you want that golden, crispy breadcrumb crust, leave the foil open at the top for the last 3-4 minutes of baking.

Can I use whole red snapper instead of fillets?

Absolutely. If you are baking a whole red snapper, make a few shallow diagonal slashes along the skin on both sides so the garlic butter penetrates the meat. Adjust your baking time to roughly 20-25 minutes at 400°F (or until the internal temperature reaches 137°F).

Close up top down view of a thick baked red snapper fillet topped with melted butter, herbs, and breadcrumbs on a brown plate.

Craving More Fish Dinners?

If you're looking to add more easy, quick-cooking seafood to your weeknight routine, give these reader favorites a try:

Baked Red Snapper Fillets with Garlic

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

Reader Review

⭐⭐⭐⭐⭐ "Excellent!! I am sooo happy with the flavor of this dish. It turned out better than I expected. I recently told my friend about it and she raved about it also. I am making it again tomorrow for my parents. The only substitute I made was using panko instead of bread crumbs.
I finally feel confident making fish for guests. Thank you ❤️"

- Melissa Lee

📖 Recipe

Featured image for baked red snapper.

Baked Red Snapper Recipe

Shelby Law Ruttan
Red snapper fillets baked with a buttery bread crumb and garlic topping make a quick and healthy recipe for dinner.
4.52 from 230 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 170 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat the oven to 400°F.
  • In a small saucepan over medium-high heat, melt the butter until bubbly. Combine garlic, Worcestershire sauce, Creole seasoning, pepper, and parsley with the butter sauce. Cook the sauce low heat for 2 minutes to blend flavors.
  • Place the red snapper fillets in a baking dish that has been sprayed with cooking spray.
  • Brush both sides of fish fillets with the butter and herb mixture.
  • Add the breadcrumbs and parmesan cheese (if using) to the remaining butter mixture; sprinkle over the fillets.
  • Bake for 13 minutes, or until internal temperature reaches 137°F, the fish will flake easily and is no longer translucent. Garnish with chives (if using) and lemon slices (if using).

Video

Nutrition

Calories: 170kcalCarbohydrates: 2gProtein: 12gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 51mgSodium: 80mgPotassium: 267mgFiber: 0.2gSugar: 0.3gVitamin A: 554IUVitamin C: 2mgCalcium: 35mgIron: 0.4mgNet Carbohydrates: 2g
Keyword baked red snapper, oven baked red snapper, red snapper recipe, red snapper recipes, red snapper with garlic
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Baked Red Snapper with Garlic

Homemade Scalloped Potatoes

by Leave a Comment

Homemade Scalloped Potatoes come out perfectly tender, cheesy, and creamy with every bite. This old-fashioned comfort food is simple to make and always gets a warm welcome at the dinner table.

A white plate with a hearty serving of scalloped potatoes topped with parsley, set beside a casserole dish and with cheddar cheese cubes and a whole potato in the background.

These cheesy scalloped potatoes remind me of special Sunday dinners growing up, especially when served with something hearty like my mini meatloaf muffins. It's a cozy side dish that's just as good for a weeknight as it is for a holiday.  

Why You'll Love Homemade Scalloped Potatoes

Budget friendly: all ingredients are easy to find and likely already in your kitchen pantry.

Creamy, cheesy comfort: layers of buttery potatoes and melty cheddar make it extra satisfying.

Perfect for any occasion: it goes just as well with meatloaf or air fryer rotisserie chicken as it does on a holiday table.

Key Ingredients

A white dish with whole potatoes, onion, shredded cheddar cheese, flour, butter, and a measuring cup of milk on a white background.

Potatoes: russets or Yukon golds work best. They slice easily and become perfectly tender.

Onions: adds flavor and a little bite to balance the richness.

All-purpose flour: helps thicken the milk into a smooth sauce.

Milk (2%): creates a creamy base for the casserole without needing heavy cream.

Butter: adds richness and helps the sauce thicken.

Cheddar cheese: melts beautifully on top for that golden, bubbly finish.

Peeled yellow potatoes sliced thinly with a mandoline slicer on a white cutting surface.

Ingredient Substitutions

Swap cheddar for Swiss or Monterey Jack for a different flavor.

Use half and half instead of 2% milk for a richer sauce.

Replace the onion with shallots or leeks.

Recipe Variations

Add cooked ham for a main dish version.

Stir in garlic powder or paprika for extra flavor.

Top with breadcrumbs during the last 10 minutes for a crunchy finish.

Unbaked scalloped potato casserole in a white dish, topped with shredded cheese and pepper over a creamy mixture.

Top Tips

  • Slice potatoes evenly for cooking. A mandoline makes it quick and consistent in size.
  • Heat the milk before pouring over the layers. This helps the sauce start thickening right away.
  • Let the casserole rest after baking so the sauce sets and isn't runny.

Storage and Reheating

To store: cover leftovers and refrigerate for up to 4 days.

To reheat: bake covered at 350 degrees F until warmed through.

Serve With...

These cheesy scalloped potatoes pair well with my Firemen's Field Day Grilled Chicken, Dill Pickle Meatloaf, or Air Fryer Ribeye Steak.

Overhead view of a fully baked scalloped potato casserole with a golden, bubbly cheese and parsley in a white baking dish on a striped towel.

More Potato Recipes

If you enjoy this scalloped potato recipe, you'll also want to try these recipes below!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Close up of a white plate with a hearty serving of scalloped potatoes, featuring a golden cheesy crust and creamy interior, sprinkled with fresh parsley.

Homemade Scalloped Potatoes

Shelby Law Ruttan
A timeless side dish that brings warmth to the table homemade scalloped potatoes are known for their comforting layers and creamy texture. They pair well with everything from ham to roast beef and are just as fitting for a weeknight meal or holiday spread.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 146 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 5 medium potatoes , scrubbed clean and sliced ¼" thick
  • 1 cup chopped onion
  • 4 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups 2% milk
  • 3 tablespoons butter , cubed
  • 1 cup shredded cheddar cheese
  • 1 tablespoon chopped parsley , (optional)

Instructions
 

  • Preheat the oven to 375°F.
  • Coat the bottoms and sides of an 8x8 baking dish with non-stick cooking spray.
  • Lay 1 cup of the potatoes on the bottom of the pan, then sprinkle with ⅓ cup of the onions, 1 teaspoon of flour, salt, and pepper. Repeat the layers 2 more times with the remaining potatoes, onions, flour, salt, and pepper (flour should be the last on the top layer.)
  • Top the casserole with the butter cubes.
  • Heat the milk in a small saucepan over medium high heat until hot. Pour the milk over the casserole. Top with the cheese.
  • Cover the casserole with aluminum foil (or casserole lid) and bake for 50 minutes.
  • Remove the cover from the scalloped potatoes and bake 15 minutes, until the cheese bubbles and is golden brown.
  • Remove the casserole from the oven and let stand for 20 minutes, or until the sauce thickens.

Nutrition

Calories: 146kcalCarbohydrates: 8gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 31mgSodium: 408mgPotassium: 135mgFiber: 1gSugar: 4gVitamin A: 376IUVitamin C: 2mgCalcium: 180mgIron: 1mg
Keyword Easy Scalloped Potatoes Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Bourbon Glazed Pork Chops

by 51 Comments

These beautiful Bourbon Glazed Pork Chops are coated in a mouthwatering sweet maple-bourbon glaze. Served over a bed of well seasoned great northern beans, each bite is loaded with enticing flavors of garlic, onions, peppers, paprika, and thyme. This old-fashioned comfort food recipe is high in protein, fiber, and good for you carbohydrates!

This bourbon glazed pork chops recipe is easy to prepare and ready in just 30 minutes! This hearty one-dish skillet recipe is perfect during those busy weeknights when you have less time to spend in the kitchen. If you're looking for a deliciously satisfying dish for two, then these bourbon glazed pork chops are for you!

Bourbon Glazed Pork Chops in a cast iron skillet
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❤️ Why I Love This Recipe

✔️ This dish is ready in just 30 minutes!

✔️ These pork chops are a comfort food meal for two!

✔️ Bourbon Glazed Pork Chops are loaded with nutrients to fuel your night!

🥘 Ingredients

Molasses brings warm, sweet, smoky flavors to the dish.

Bourbon enhances the flavor and acts as the base for the glaze.

Dijon mustard brings bold, acidic flavors to the glaze.

Bone in pork chops with the for the most flavor.

Extra-virgin olive oil

Baby bell peppers and green onions bring sweet and peppery notes to the dish.

Garlic cloves add a beautiful pungent flavor and enhance the aromatic appeal.

Great northern beans, also known as "large white beans", add a delicate, nutty flavor.

Smoked paprika and thyme enhances the flavor of the dish and adds a rich, smoky flavor to each bite.

Glazed pork chops in a cast iron skillet on top of white beans sprinkled with green onions

🔪 Instructions

Make the glaze:

  1. Combine the molasses, bourbon and mustard in a small bowl. Season the pork chops with salt and black pepper, then brush with half the bourbon mixture. Preheat broiler on high.

Sear the pork chops:

  1. In a cast iron skillet, heat ½ tablespoon of the olive oil over medium-high heat. Add the pork chops and cook until 2 to 3 minutes per side, until pork chops are golden brown. Transfer the pork chops to a plate.
Diced peppers, garlic, and onions on a red cutting board.

Cook the beans:

  1. Add the remaining olive oil to the skillet. Add the baby bell pepper, green onion and garlic. Cook, over medium heat, for 3 minutes, until the vegetables start to soften..
  2. Add great northern beans, paprika, thyme salt, and pepper to taste. Saute for 2 minutes stirring occasionally.

Glaze the pork:

  1. Place pork chops on top of the bean mixture and pour in any accumulated juice over pork. Brush the chops with the remaining glaze.
  2. Place the skillet under the broiler. Broil 2 to 5 minutes, until an instant-read thermometer inserted into a pork chop registers 160°F.
  3. Let pork rest 5 minutes before serving
seasoned bone-in pork chops prior to cooking.

🙋 Recipe FAQ's

Can you use the beans straight from the can?

Yes, it is perfectly safe to do so, however, rinsing your beans will reduce the sodium content.

Why did my pork chops come out tough?

Cooking pork chops even a few minutes too long will significantly dry them out which causes them to toughen.

Can I use different cuts of meats for this pork chop recipe?

Yes, you can use pork loin steaks or boneless pork cutlets. Cooking time will differ so pay close attention to temperature.

Pork chops cooking in a cast iron skillet.

💭 Tips

  • Spraying the inside of your measuring cup with cooking spray will keep the molasses from sticking to the inside.
  • The handle of the skillet gets hot fast. Be sure to have your oven mitts ready!
  • For easy clean up use a silicone basting brush instead of one with natural bristles.

📖 Variations

  • Maple syrup or brown sugar can be substituted for the molasses
  • Navy beans can be substituted for the great northern beans.
  • Yellow mustard can be used in place of dijon mustard.
  • Substitute apple or orange juice for the bourbon.
Bourbon glazed Pork chops in a cast iron skillet surrounded by beans.

Serving Suggestions

This comfort food goes great with Mom's Potato Rolls

And a side of Roasted Asparagus with Mushrooms

For dessert try this quick and easy Strawberry-Rhubarb Trifle!

Storage

Refrigerate leftover glazed pork chops in an airtight container for up to 3 days.

The perfect meal for two is ready in just 30-minutes you can have a delicious pork chops recipe These bourbon glazed pork chops are a simple recipe ready in 30 minutes. Juicy pork chops coated with a sweet maple-bourbon glaze are served over top of seasoned beans, perfect for any weeknight.

Peach Glazed Pork Chops with Stuffing

Bourbon Peach Glazed Chicken Breasts

Air Fryer Pork Chops Recipe

Garlic Roasted Pork Chops

Skillet Pork Chops with Apples and Onions

Pork Chops in a cast iron skillet garnished with green onions.

If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Featured Image for Bourbon Glazed Pork Chops

Bourbon Glazed Pork Chops

Shelby Law Ruttan
The perfect meal for two is ready in a cast iron skillet in just 30-minutes you can have a delicious pork chops recipe These maple bourbon glazed pork chops have a touch of sweet with savory flavors and are served over top of seasoned beans.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 23 minutes
Total Time 28 minutes
Course Main Dish
Cuisine American
Servings 2
Calories 411 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

Make the glaze

  • Combine the molasses, bourbon and mustard in a small bowl. Season the pork chops with salt and black pepper, then brush with half the bourbon mixture. Preheat broiler on high.

Fry the pork chops

  • In a cast iron skillet, heat ½ tablespoon of the olive oil over medium-high heat. Add the pork chops and cook 2 minutes per side, until pork chops are golden brown. Transfer the pork chops to a plate.

Cook the beans

  • Add the remaining olive oil to the skillet. Add the baby bell pepper, green onion and garlic. Cook, over medium heat, for 3 minutes, until the vegetables start to soften.
  • Add great northern beans, paprika, thyme salt, and pepper to taste. Saute for 2 minutes stirring occasionally.

Glaze the pork

  • Place the pork chops on top of the bean mixture and pour in any accumulated juice over pork. Brush the chops with the remaining glaze.
  • Place the skillet under the broiler. Broil 3 minutes, until until internal temperature reaches 160°F. Let pork rest 5 minutes before serving.

Nutrition

Calories: 411kcalCarbohydrates: 14gProtein: 36gFat: 23gSaturated Fat: 6gCholesterol: 117mgSodium: 436mgPotassium: 887mgFiber: 2gSugar: 10gVitamin A: 2223IUVitamin C: 79mgCalcium: 67mgIron: 2mg
Keyword Bourbon Glazed Pork Chops, glazed pork chops
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chicken with Rosemary Sauce

by 21 Comments

This Rosemary Chicken recipe is an easy-to-make, delicious, low-carb dinner for four! The chicken tenders are covered in a creamy rosemary sauce lending a lot of flavor without a lot of work. This quick chicken recipe is elegant enough to serve guests for a special meal, or a romantic dinner for two!

Chicken with Rosemary Sauce on a cream plate with a red napkin
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If you're looking for a flavorful dinner for your busy weeknight then this Chicken with Rosemary Sauce is sure to be a hit. This easy, healthy favorite only takes 30 minutes, making it perfect for those nights when you don't want to spend a lot of time in the kitchen.

❤️ Why I Love This Recipe

✔️ This easy recipe is ready in 30 minutes!

✔️ Chicken with Rosemary Sauce is a low-carb, low-sugar recipe!

✔️ This elegant recipe is sure to impress!

🥘 Ingredients

Olive Oil, to cook the chicken in. I use extra virgin olive oil because it is one of the healthiest, nutrient-rich oils to cook with.

Chicken breast tenders, take skinless chicken breasts and cut them lengthwise into ½" pieces.

Green onions provide a mild, pungent flavor to the dish.

Dry white wine has less residual sugar, intensifies the flavors of the rosemary chicken recipe and enhances the aroma.

Fresh rosemary provides fragrant, pine-like flavors to the sauce.

Chicken broth enhances the sauce by providing a mild, savory element. I use this roasted chicken base and mix it with water to make my own broth.

Half and half brings a creamy, richness to the rosemary sauce.

raw chicken tenders on a white plate with ingredients for recipe

🔪 Instructions

Step 1:

  1. Heat the oil in large skillet over medium-high heat. Season the chicken with salt and pepper and add to hot skillet. Cook 3 minutes on each side, or until chicken has browned.

Step 2:

  1. Add the wine, rosemary, and green onions to the skillet. Return to the burner over medium heat and cook 30 seconds to deglaze the pan, stirring constantly, being sure to scrape up all the browned bits.
  2. Add the chicken broth and bring to a boil. Reduce the heat and simmer 2 minutes. Add the half and half and simmer 2 minutes. until the sauce has thickened slightly.
Seasoning chicken tenders with salt

🙋 Recipe FAQ's

Can you use dry rosemary instead of fresh herbs?

Yes, you'll want to only use a teaspoon of dry herb for every tablespoon of the fresh herb.

How do I know my chicken is cooked through?

Cooked chicken should have an internal temperature of at least 165 degrees and not be pink on the inside.

Is there a dairy-free alternative to half and half?

Yes, oat milk or cashew milk would give that creamy feel and would work in this recipe.

💭 Tips

  • Chicken broth can be used in the place of wine to deglaze the pan.
  • Rosemary sprigs will keep refrigerated for up to 2 weeks if wrapped in a damp paper towel and inside a ziplock bag.
chicken tenders cooking in a skillet

📖 Variations

  • Chicken thighs can be used in place of the chicken tenders.
  • Heavy or light cream can be substituted for the half and half.
  • Make it a lemon rosemary chicken recipe by substituting the wine for lemon juice and adding lemon zest as a garnish.

🍽 Equipment

Cutting mat: a surface used to trim any fat from the chicken on.

Kitchen knife: to cut the chicken breasts into tenders.

Large skillet: to prepare the rosemary chicken recipe in.

Tongs: to flip the chicken.

Wooden spatula: to scrap the bits cooked onto the skillet.

Collage of cooking steps

Serving Suggestions

Served with a side of Garlic Mashed Cauliflower with Browned butter and your favorite green veggie!

Don't forget to add these delicious, buttery Low-Carb Biscuits with Zucchini and Cheese!

Chicken Fajita Stuffed Peppers

Sauteed Chicken with Sage Browned Butter

Buffalo Chicken Chaffles - 1 Net Carb

Keto Chicken Nuggets with Canned Chicken

Air Fryer Chicken Legs

Grilled Balsamic Chicken Recipe

If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Chicken with Rosemary Sauce

Shelby Law Ruttan
Chicken Tenders served in a creamy rosemary sauce.
4.67 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Keto Main Dish, Main Dish
Cuisine American
Servings 4
Calories 195 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 teaspoon olive oil
  • 1 pound chicken breast tenders
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ cup chopped green onions
  • ¼ cup dry white wine
  • 1 teaspoon minced fresh rosemary
  • ½ cup Chicken Broth
  • ½ cup half and half

Instructions
 

  • Heat the oil in large skillet over medium-high heat. Season the chicken with salt and pepper and add to hot skillet. Cook 3 minutes on each side, or until chicken has browned.
  • Add the wine, rosemary, and green onions to the skillet. Return to the burner over medium heat and cook 30 seconds to deglaze the pan, stirring constantly, being sure to scrape up all the browned bits.
  • Add the chicken broth and bring to a boil. Reduce the heat and simmer 2 minutes. Add the half and half and simmer 2 minutes. until the sauce has thickened slightly.

Nutrition

Calories: 195kcalCarbohydrates: 3gProtein: 25gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 84mgSodium: 400mgPotassium: 529mgFiber: 1gSugar: 1gVitamin A: 267IUVitamin C: 6mgCalcium: 50mgIron: 1mg
Keyword Chicken with Rosemary Sauce, Rosemary Chicken Recipe
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Italian Bread in a Bread Machine

by 31 Comments

There is nothing better than the aroma  of a warm loaf of Italian Bread wafting through the house. This Italian Bread recipe is made easy by using the bread machine on the dough setting, leaving the machine to do all the kneading work.

Italian Bread in a bread machine is one of the easiest and cleanest ways to make a loaf of homemade bread. The bread machine does all the work and all you have to do is shape the loaf, cover it with a towel, and let it rise again before baking it. 

One loaf of baked Italian Bread on a cooling rack with decorative slashes across the top and on the sides.
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❤️ Why I Love This Recipe

✔️ This Italian Bread recipe is made super easy by using the bread machine on the dough setting. 

✔️ The crust is firm holding up to the dense crumb.

✔️ There is very little fat in the bread lowering the calorie count!

🥘 Ingredients

Bread flour, creates more gluten and aids in rising of the dough. I always use this brand.

Light brown sugar, for a touch of sweetness, I like this brand best.

Salt, to add flavor and to work with the yeast.

Olive oil

Instant dry yeast, is the agent that allows the bread to rise, this one works best for me.

Egg, to make the egg wash.

Cornmeal, for dusting the baking pan.

rising bread dough on a baking sheet.

🔪 Instructions

Making the dough

  • Place the flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by manufacturer. Select dough setting and press start. The machine will beep when the dough cycle is complete.

To Shape The Loaves

  • Deflate the dough and turn it out onto a lightly floured surface. Form the bread dough into two equal sized loaves and place seam side down on a large baking sheet generously sprinkled with cornmeal.
  • Cover the loaves with a damp towel and let rise for 40 minutes, or until doubled in size. Preheat the oven to 375 degrees F.
  • In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture.
  • Make a single long, quick cut down the center of the loaves with a sharp knife.
  • Bake the Italian Bread loaves 30 minutes, or until the loaves of bread sound hollow when tapped on the bottom.

🙋 Recipe FAQ's

Can you substitute all purpose flour for the bread flour?

You can substitute with all purpose flour, however because the protein content is lower than bread flour, the dough may be wetter and not rise as high.

What is the difference between active yeast and quick-rise yeast?

Active yeast needs to be activated with warm water and sugar before using, quick-rise active yeast (also known as instant yeast) can be added to the ingredients as and requires just one rising. 

What is bread yeast?

Bread yeast is basically instant yeast and can be used in place of the instant yeast.

💭 Tips

  • Add the wet ingredients to the bread pan first, then add the dry ingredients.
  • Make a well in the flour and pour the yeast in the well to gradually work the ingredients into the dough working from the inside out.
overhead shot of baked loaf of Italian Bread

📖 Variations

  • Add a teaspoon of Italian seasoning, fresh rosemary, or thyme to the flour mixture to add flavor to the bread.
  • Use the bread dough to make individual rolls or pizza dough.

🍽 Equipment

Bread machine

Cooling rack

Baking Sheet

Parchment paper

Bread lame slashing tool or very sharp knife

A good bread knife for slicing the baked loaf of Italian bread

Serving Suggestions

Use this Italian Bread recipe to make Cheesy Garlic Bread.

Make toast and serve it with butter and this Berry Rhubarb Jam.

A pair of hands slicing bread on a cutting board.

Storage

Store on the counter 2-3 days and up to 3 months in the freezer.

More Bread Recipes

Soft White Homemade Bread

Homemade Sweet Dinner Rolls

Maple Oatmeal Bread

Maple Honey Whole Wheat Bread

Soft Multi-Grain Sandwich Bread

If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Italian Bread using a Bread Machine

Shelby Law Ruttan
Making Italian Bread using a bread machine is super easy and efficient. Let the bread machine do the work making the dough, then just shape and bake the loaves of bread for a delicious loaf with a firm crust and dense crumb.
4.55 from 20 votes
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Prep Time 2 hours 10 minutes
Cook Time 30 minutes
Total Time 2 hours 40 minutes
Course Breads
Cuisine Italian
Servings 24
Calories 87 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

Making the dough

  • Place the flour, brown sugar, warm water (about 105-110℉), salt, olive oil and yeast in the pan of bread machine in the order recommended by manufacturer. Select dough setting and press start. The machine will beep when the dough cycle is complete.

To Shape The Loaves

  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough in half and form into two equal-sized loaves and place seam-side down on a large baking sheet generously sprinkled with cornmeal.
  • Cover the loaves with a damp (wrung-out) towel and let rise for about 40 minutes, or until doubled in size. This helps the surface of the dough from drying out during the final rise. Preheat the oven to 375℉.
  • In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture.
  • Make a single long, quick cut down the center of the loaves with a sharp knife.
  • Bake for 30 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

Nutrition

Calories: 87kcalCarbohydrates: 17gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 8mgSodium: 150mgPotassium: 31mgFiber: 1gSugar: 1gVitamin A: 12IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword Bread Machine Italian Bread, Italian Bread in a Bread Machine, Italian Bread Machine Recipe, Italian Bread Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Vegetarian Tostadas - Mom's Lentil Tostadas Recipe

by 17 Comments

Mom's recipe for Lentil Tostadas is my very favorite vegetarian tostada recipe. It is an easy meal to make on those busy weeknights and a delicious recipe to serve the whole family for dinner. This particular tostada recipe is not the traditional way to make it in any way, but is is an American take on the way to make veggie tostadas.

I love Mexican food, and this vegetarian tostadas recipe is my Mom's Americanized vegetarian version of the traditional Mexican dish. Her original recipe called for making toast as the base of the tostada.

Vegetarian Tostadas with cooked lentils, lettuce, black olives, red onion, and tomato topping on toast, drizzled with ranch dressing.
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I took a favorite childhood memory of toasting bread by frying it in the skillet with butter the way my dad would when we were camping. I love that version so much, I've kept it that way ever since.

❤️ Why I Love This Recipe

✔️ Vegetarian tostadas make a quick meal that is very budget friendly.

✔️ Lentils are packed with nutrition and high in B vitamins, making them an excellent meat alternative.

✔️ The lentils can be made ahead of time and reheated in the microwave for super easy dinners .

A slice of Tuscan Pan bread that is buttered and fried in a cast iron skillet.

🥘 Ingredients

Lentils, be sure to use brown lentils, as they hold their shape the best when cooked.

Bread, I like to use a tuscan pane bread because it is firmer and holds up well to the toppings.

Mayonnaise, this is an optional ingredient but it gives so much flavor that I always use it. This is my favorite brand.

Veggie toppings: Lettuce, tomatoes, black olives , red onion, and ripe avocados for the toppings

Ranch dressing, my family loves to drizzle the top of the tostada with ranch. You can make your own homemade ranch dressing or buy it.

Mozzarella cheese, I use part skim shredded mozzarella.

Toasted bread with a thin layer of mayonnaise on top on a white plate with a jar of mayonnaise blurred in the background.

🔪 Instructions

  1. In a large saucepan over medium high heat, bring the lentils, onions, salt, and pepper to a boil. Reduce the heat and simmer for 17 minutes, until the lentils are soft but not mushy. Remove from heat and set aside.
  2. Butter both sides of each slice of bread, place the bread in a large skillet over medium high heat and cook for 1 minute, or until golden brown. Flip the bread over and toast the second side for 1 minute, or until golden. Remove from skillet.
  3. Spread a thin layer of mayonnaise (if using) on top of each slice of toast then top with the hot lentils, cheese, lettuce, tomatoes, black olives, and red onion.
  4. Drizzle with the ranch dressing (if using) and serve.

🙋 Recipe FAQ's

What is a tostada?

A tostada is traditionally a fried corn tortilla shell topped with a seasoned meat protein and/or beans with fresh vegetable toppings along with salsa, sour cream, avocado, and/or guacamole.

Can I use a different type of lentil?

Yes, you can use any lentil you wish, however I prefer the brown lentil for this tostada recipe because it holds its shape better than the others.

Toast that has mayonnaise spread on top of it with a layer of cooked lentils.

💭 Tips

  • Make this a healthier recipe and toast the bread in the toaster instead of frying it in the skillet.
  • Make a batch of lentils ahead of time and keep them in the fridge for a quick easy weeknight meal.

📖 Variations

  • Use your favorite toppings in addition to or in place of any of the toppings in the recipe. Alternation delicious toppings would be bell peppers, green onions, fresh corn, a cabbage slaw, feta cheese, and taco sauce.
  • Cook the lentils with a tablespoon of homemade taco seasoning or chili powder in place of the salt. (adjust the seasoning to taste if needed)
  • Use regular tostada shells in place of the toast.
  • Substitute Cotija cheese or queso fresco for the mozzarella cheese.
  • Spread the toast with vegetarian refried beans or refried black beans in place of the lentils.
  • Serve with a generous topping of homemade salsa.
Mom's Lentil Toastadas

🍽 Equipment

Large skillet or griddle, to fry the bread.

Large saucepan, for cooking the lentils.

Chef knife for chopping the veggies.

Cutting board

Serving Suggestions

Serve these vegetarian tostadas with a side of Mexican Street Corn Salad or Cauliflower Fried Rice.

Storage

Store cooked lentils in the fridge in a covered dish up to 7 days or in the freezer up to 6 months.

Simply reheat the lentils in the microwave or on the stove until warm and assemble the lentil tostadas as directed.

Homemade Tortillas Recipe

Turkey Tostadas

Mom's Vegetarian Meatballs Recipe

Homemade Guacamole Recipe

If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Vegetarian Tostadas Recipe Featured Photo

Vegetarian Tostadas - Mom's Lentil Tostadas Recipe

Shelby Law Ruttan
Vegetarian tostadas made with seasoned cooked lentils on buttery fried bread topped with lettuce, tomato, olives and onion. Drizzle with a little ranch dressing for that final tasty touch!
4.75 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast & Brunch
Cuisine American
Servings 2 servings
Calories 543 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large saucepan over medium high heat, bring the lentils, onions, salt, and pepper to a boil. Reduce the heat and simmer for 17 minutes, until the lentils are soft but not mushy. Remove from heat and set aside.
  • Butter both sides of each slice of bread, place the bread in a large skillet over medium high heat and cook for 1 minute, or until golden brown. Flip the bread over and toast the second side for 1 minute, or until golden. Remove from skillet.
  • Spread a thin layer of mayonnaise (if using) on top of each slice of toast then top with the hot lentils, cheese, lettuce, tomatoes, black olives, and red onion.
  • Drizzle with the ranch dressing (if using) and serve.

Nutrition

Serving: 1toastadaCalories: 543kcalCarbohydrates: 47gProtein: 23gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 24mgSodium: 971mgPotassium: 687mgFiber: 17gSugar: 11gVitamin A: 596IUVitamin C: 9mgCalcium: 261mgIron: 4mg
Keyword Lentil Toast, Lentil Tostada, Vegetarian Tostadas
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Jello Poke Cake Recipe

by 20 Comments

This Jello Poke Cake was a popular dessert in the 1970s, and I remember well making it with my mom and Nanny in my Mom's kitchen. We'd poke the holes in the cake and pour the jello gelatin over the top together, then slide the jello-soaked cakes in the fridge to cool.

Slice of white jello poke cake with red and green fillings and white whipped cream frosting, served on a plate.

A cousin to the pudding poke cake, the fun part is when you cut into it and see all the color from the jello. It's a great cake for birthdays or any get together.

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Jello Poke Cake Ingredients

White cake mix: Use your favorite brand- this is the easy base we always used.
Black cherry and lime jello: I stick to standard Jell-O brand. It's what Mom and Nanny used, and it gives the best retro color.
Boiling water: to dissolve the gelatin
Whipped topping: a quick, no fuss frosting - or see my homemade whipped cream version below.

A white layer cake with cherry and lime jello streaks inside, frosted with whipped topping and displayed on a brown serving plate.

Tips for the Best Poke Cake

  • Don't rush the cooling! If the cake is still hot, the Jell-O will just turn the whole thing into mush instead of filling the neat little holes.
  • Pour slow: Use a tablespoon and take your time so the gelatin actually goes into the holes instead of pooling all over the top.
  • Chill the cake overnight for best results. The gelatin needs that time to fully set before you frost it.
  • Leftovers keep in the refrigerator up to 4 days, covered.

Substitutions and Variations

  • Homemade whipped cream: Mom and Nanny always used Cool Whip, and I usually do too, but sometimes I'll make my own whipped cream instead to top the cake.
  • Lime and Raspberry: one reader says she's used lime and raspberry jello for years instead of cherry and lime - worth a try if you want a different combo.
  • Use strawberry gelatin and add fresh sliced strawberries between the layers for a fruity twist.
  • Try orange and lemon gelatin for a citrus combo.
  • Use different gelatin flavors for a rainbow poke cake effect - especially fun for kid's birthdays.
  • Add a thin layer of cherry pie filling between the cake layers for a more intense cherry flavor.
Round pink cake layer in a baking pan with small holes poked across the top, next to a second green cake layer in a separate pan.

Serve with..

Cake always goes great with ice cream! Try this recipe for Homemade Vanilla Bean Ice Cream!

One slice of layer cake on a white plate.

More Cakes You May Like

Pistachio Poke Cake

Easy Tres Leches Cake | Three Milk Cake

Cannoli Poke Cake

German Chocolate Bundt Cake

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A white layer cake that has been cut into showing red and green jello stripes throughout the cake topped with whipped topping.

Jello Poke Cake

Shelby Law Ruttan
The exact 1970s Jello cake I grew up making with my mom and Nanny. It's colorful, nostalgic, and a total crowd-pleaser for birthdays!
5 from 3 votes
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Prep Time 12 minutes
Cook Time 30 minutes
Total Time 42 minutes
Course Desserts
Cuisine American
Servings 12
Calories 216 kcal

Equipment

  • 2 round 8 inch cake pans
  • Wooden skewer or chopstick for poking holes
  • 2 small mixing bowls (one for each jello)
  • wire whisk
  • Tablespoon
  • Plastic wrap
  • Frosting spatula

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 15.25 ounces white cake mix
  • 3 ounces black cherry gelatin
  • 3 ounces lime gelatin
  • 2 cups hot boiling water
  • 8 ounces frozen whipped topping

Instructions
 

  • Make the white cake mix in a large bowl per box directions, following directions for baking in round cake pans. Let cakes cool completely.
  • Poke holes in the cooled cake using the wide end of a chopstick. Push the chopstick through the cake all the way to the bottom of the cake. Repeat several times on the cake layer. Set cakes aside.
  • Place the black cherry jello powder and lime gelatin powder in two separate mixing bowls. Pour 1 cup hot boiling water over each bowl of jello powder, stirring until gelatin has dissolved. Let cool for 10 minutes.
  • Using a tablespoon, pour jello over 1 round of cake and then the lime gelatin over the second round. Cover cake with plastic wrap and store overnight in the refrigerator to allow gelatin to set.
  • At least 1 hour before serving, layer and frost cake with cool whip. Keep the cake in the refrigerator until ready to serve. Store any leftovers in refrigerator.

Nutrition

Calories: 216kcalCarbohydrates: 47gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 329mgPotassium: 44mgFiber: 1gSugar: 30gVitamin A: 33IUCalcium: 100mgIron: 1mg
Keyword Jello Poke Cake, Jello Poke Cake Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Bacon, Egg and Cheese Breakfast Strudels

by 8 Comments

Mornings are never boring with these Asparagus Bacon Egg and Cheese Breakfast Strudels! The bright flavor of the asparagus combined with the smokiness of the bacon, creaminess of the egg, and richness of the cheese is made over the top delicious with light, buttery Pepperidge Farm® Puff Pastry Sheets. 

This Puff Pastry strudel was inspired by my favorite sandwich, the Grilled Asparagus, Taleggio, and Fried Egg Panini. I love the combination of flavors in this sandwich and wanted to recreate it with the delicious flavor and crispy texture of the Puff Pastry.

Asparagus Bacon Egg and Cheese Strudel with a slice cut off.
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❤️ Why I Love This Recipe

✔️ This flavor-loaded breakfast strudels recipe is packed with asparagus, bacon, egg, and cheese and it feeds a crowd of 12!

✔️ This is a great make-ahead recipe!

✔️ This savory Breakfast Strudel is perfect for on-the-go eating!

🥘 Ingredients

Puff Pastry: encases the ingredients, I recommend Pepperidge Farm® Puff Pastry Sheets!

Large Eggs 

Green onions: otherwise known as scallions, provide a crisp hint of pungent flavor throughout the breakfast strudel.

Fresh asparagus: provides distinctive, fresh bitter undertones. Ripe asparagus should be firm, plump, and vibrant.

Garlic Salt: This seasoning enhances the flavor of the dish and adds a little saltiness..

Bacon: Provides a burst of smokey, salty, savory flavors in every bite.

Butter: Adds a richness when sauteeing the vegetables.

Taleggio cheese: is a soft ripe cheese that brings a mild, fruity tang after each bite of this delicious breakfast strudel recipe!

Ingredients for breakfast strudel.

🔪 Instructions

Step 1:

  1. Preheat the oven to 350 degrees.
  2. In a large nonstick skillet, melt butter over medium-high heat. Add the asparagus and green onion, stir to coat. Cover with lid and let cook for 45 seconds.
  3. Remove the lid, and stir in the garlic salt. Cover with the lid and cook for 1 minute, until the asparagus is bright green and fork-tender. Remove the asparagus from pan and set aside.
Asparagus sauteing in a skillet.

Step 2:

  1. In a large bowl, whisk the eggs until well blended. Pour the eggs into the same skillet you cooked the asparagus in and turn the burner down to medium heat. Stir, scrambling eggs, 2 minutes, until just still slightly wet. Remove from pan and allow to cool to room temperature.
Scrambling eggs in a skillet with a wooden spatula.

Step 3:

  1. Prep the puff pastry dough by rolling the puff pastry sheet out on a cutting board or clean work surface. Pressing lightly and rolling out to stretch dough into rectangle.
  2. Place the cheese on the dough lengthwise near the edge closest to you. Layer with 3 slices bacon and ½ of the egg filling.
  3. Dampen edges of puff pastry with fingers that you have dipped in water. Fold the over long side of dough then taking the dough close to you, roll pastry over the filling, tucking in the seams on the edges as you roll. Place seam sides down on parchment paper lined cookie sheet. . Slice a diagonal vent across the top of the dough. Repeat down the length of the dough, making 4 cuts.
Laying the cheese on the puff pastry.

Step 4:

  1. Whisk the egg and 1 tablespoon water until well blended. Using a pastry brush, brush the top of strudels with egg wash until completely coated.
  2. Repeat with 2nd strudel.
  3. Place in oven and bake strudels for 40 minutes, until puff pastry is a nice golden brown. Remove from oven, cut into slices on the diagonal, and serve hot.
Unbaked trudel on parchment lined baking sheet with egg wash on top of the breakfast strudel

🙋 Recipe FAQ's

What is a strudel?

A strudel is pastry that is wrapped around a filling that can be sweet or savory.

What type of pastry is a strudel made with?

Traditionally, strudels are made with puff pastry.

Golden brown whole baked savory pastry.

💭 Tips

  • Thaw pastry in the microwave in under one minute! Start with one sheet in the microwave for 15 seconds, turn it over and microwave for 15 seconds more. If you still can't open it easily, put it back in for 5 more seconds on each side.
  • Brushing the puff pastry with an egg wash prior to baking aids in a golden brown crust.
  • Cutting the vents on top of the pastry before baking allows steam to escape while cooking and prevents sogginess.

📖 Variations

  • Substitute the bacon for cooked ground sausage.
  • Substitute brie, cheddar, Monterey jack, feta cheese, or herb flavored cream cheese for the Taleggio cheese
  • Brush the top of the strudel with melted butter instead of an egg wash.
  • Brown ½ pound of breakfast sausage crumbles with ½ cup of onion and substitute sausage mixture for the bacon.
  • Sprinkle top of unbaked strudel with 2 teaspoons parmesan cheese or seasoned bread crumbs.
  • Brush the top of the strudel with melted butter instead of an egg wash.
a pair of hands cutting the pastry into slices.

🍽 Equipment

Large skillet: to cook the vegetables and scrambled egg mixture in.

Wooden spatula: to stir the vegetables and egg mixture.

Large mixing Bowl: to mix the eggs in.

Wire whisk or fork: to mix the eggs.

Cutting board: A surface to roll the puff pastry on.

Parchment paper: Used to keep the Breakfast Strudel from sticking.

Cookie sheets: to bake the strudels

Pastry Brush: For brushing the egg on top of the strudels.

Asparagus, Bacon, Egg and Cheese Strudel

Serving Suggestions

Serve this Asparagus Bacon Egg and Cheese breakfast strudel up with a hot cup of Salted Caramel Mocha Latte, or make it brunch with this Bloody Mary Recipe!

Serving Size

This mouthwatering savory strudel feeds 12, perfect for family Easter brunch.

Storage

Refrigerate any leftovers in an airtight container for up to 3 days.

One cut slice of breakfast strudel on a yellow plate.

Try this sweet and tangy Rhubarb Cheese Danish!

Blueberry Tart with Almond Cream Filling is an easy recipe with a phyllo dough base.

Breakfast Burritos wrap the bacon, egg, and cheese up in this delicious grilled take-out style breakfast.

Breakfast Bruschetta is a simple, flavorful way to enjoy breakfast.

The Best Ever Blueberry Scones are a nice sweet treat to enjoy with your morning cup of coffee or tea.

If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Asparagus, Bacon, Egg and Cheese Breakfast Strudel

Shelby Law Ruttan
This breakfast strudel is a savory strudel recipe wrapped around asparagus, bacon, egg, and cheese with a puff pastry wrapping makes a flaky delicious breakfast or brunch.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Breakfast & Brunch
Cuisine American
Servings 12
Calories 347 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large skillet, heat the butter over medium heat until melted. Add the asparagus and onions and stir to coat. Cover with lid and let cook for 45 seconds.
  • Remove lid, and stir in the garlic salt. Cover with the lid and cook 1 minute, until asparagus is bright green and fork tender. Remove from pan and set aside.
  • In a large mixing bowl, whisk the eggs until well blended. Pour the eggs into the same skillet you cooked the asparagus in. Stir, scrambling eggs, 2 minutes, until just still slightly wet. Remove from pan.
  • Prep the puff pastry by rolling out on a board. Pressing lightly and rolling out to stretch dough into rectangle.
  • Place the cheese on the dough lengthwise near the edge closest to you. Layer with 3 slices bacon and ½ of the egg and asparagus mixture.
  • Dampen edges of puff pastry with fingers that you have dipped in water. Fold the over long edges of dough then taking the dough close to you, roll it over the filling, tucking in the seams on the edges as you roll. Place seam side down on parchment paper lined cookie sheet. Slice a diagonal vent across the top of the dough. Repeat down the length of the dough, making 4 cuts.
  • Whisk the egg and 1 tablespoon water until well blended. Using a pastry brush, brush the dough with egg wash until completely coated. Repeat with 2nd strudel.
  • Place in oven and bake for 40 minutes, until puff pastry is browned. Remove from oven, cut into slices on the diagonal, and serve hot. Makes 12 servings,

Video

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Nutrition

Calories: 347kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 101mgSodium: 376mgPotassium: 163mgFiber: 1gSugar: 1gVitamin A: 655IUVitamin C: 3mgCalcium: 80mgIron: 2mg
Keyword bacon egg cheese breakfast strudel, breakfast strudel, puff pastry breakfast strudel
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pistachio-Cherry No-Churn Ice Cream

by 7 Comments

Pistachio-Cherry No-Churn Ice Cream is the homemade version of a nostalgic ice cream shop favorite. The crunch of ground pistachios mixed with succulent cherries and creamy ice cream adds a beautiful balance of textures to every bite. This Pistachio Ice Cream Recipe is a favorite that's sure to satisfy your sweet tooth!

This easy-to-make Homemade No-Churn Pistachio Ice Cream is packed with fruity cherries, delicious almond flavor, and hints of nuttiness throughout making it one of my favorite desserts to enjoy. The festive coloring and beautiful aromatic flavors make this Cherry Pistachio Ice Cream a delightful indulgence to enjoy throughout the year!

Pistachio Cherry No Churn Ice Cream
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❤️ Why I Love This Recipe

✔️ This Pistachio Ice Cream is a no-churn recipe, making it one of the tastiest easy ice cream recipes out there!

✔️ The flavors and textures combine to make the perfect scoop!

✔️ You don't need an ice cream maker to make this homemade favorite!

🥘 Ingredients

As an Amazon Associate I earn from qualifying purchases.

Heavy cream gives the ice cream its rich, smooth finish.

Sweetened condensed milk is used as a sweetener and gives the Pistachio Ice Cream its soft, creamy texture.

Sugar-free instant pistachio pudding powder is the key component to getting that beautiful pistachio flavor and iconic green coloring.

Pistachios (my favorite nut!) add flavor and texture to the ice cream mixture.

Fresh cherries bring an added element of sweet complexity and vibrant color, further enhancing the flavors.

Almond extract adds warm, aromatic notes, beautifully tying the flavors together.

a bowl of ice cream

🔪 Instructions

  1. In a large mixing bowl using a hand mixer, mix together the heavy cream and pudding mix for 5 minutes, or until light and fluffy.
  2. Using a rubber spatula, fold in the sweetened condensed milk, pistachios, cherries, and almond extract.
  3. Transfer the ice cream mixture into a 9-inch loaf pan and freeze for at least 6 hours, until ice cream is firm.

🙋 Recipe FAQ's

What's the difference between no-churn and churned ice cream?

No-churn ice cream usually contains sweetened condensed milk in place of granulated sugar. This is also the perfect dessert for anyone with egg allergies, as it doesn't contain eggs like churned ice cream.

Why do you use sweetened condensed milk in no churn ice cream?

Sweetened condensed milk will add sweetness along with another level of creaminess to the ice cream.

Can I use granulated sugar to make no churn ice cream?

Granulated sugar is not optimal for no churn ice cream and using it can cause a grainy product.

💭 Tips

  • Cream of coconut, which is a sweetened coconut cream, can be used as a substitute for the sweetened condensed milk, this may add a coconut flavor to the Pistachio Ice Cream.
  • Adding a small amount of alcohol such as amaretto, kirsch, or a cherry flavored vodka to your ice cream mix help keep it softer, making it easier to scoop.

📖 Variations

  • Change it up by adding vanilla extract and vanilla bean into the ice cream base.
  • Substitute oranges in place of the cherries fr a citrusy scoop!
  • Top your tasty treat with whipped cream and chopped pistachios for a more finished look!

🍽 Equipment

Large mixing bowl to mix the heavy cream and pudding mix in.

Hand mixer to mix the heavy cream and pudding with.

Rubber spatula for folding the ingredients together.

9 Inch loaf pan for holding ice cream mixture together.

Cherry pitter, to remove the pits from the cherries.

a bowl of ice cream

Storage

Keep in a freezer-safe covered containKeep in a freezer-safe container for up to 2 weeks.

Serving Suggestions

Serve with a piece of made from scratch Pistachio Poke Cake!

Use two of these Sugar Cookie Cutouts and make a Pistachio Ice Cream sandwich.

If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!

📖 Recipe

Pistachio Cherry No Churn Ice Cream

Shelby Law Ruttan
A super easy and delicious homemade pistachio ice cream made with the no churn method. Studded with fresh cherries, pistachios, and a touch of almond extract for flavor.
4.80 from 5 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Freeze Time 6 hours
Total Time 6 hours 30 minutes
Course Desserts
Cuisine American
Servings 12
Calories 340 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large mixing bowl using a hand mixer, mix together the heavy cream and pudding mix for 5 minutes, or until light and fluffy.
  • Using a rubber spatula, fold in the sweetened condensed milk, pistachios, cherries, and almond extract.
  • Pour the ice cream mixture into a 9-inch loaf pan, cover and freeze for at least 6 hours.

Nutrition

Calories: 340kcalCarbohydrates: 32gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 66mgSodium: 177mgPotassium: 282mgFiber: 1gSugar: 28gVitamin A: 705IUVitamin C: 2mgCalcium: 133mgIron: 1mg
Keyword homemade pistachio ice cream, Pistachio Cherry No Churn Ice Cream
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Homemade Tortillas Recipe

by 74 Comments

This easy Homemade Tortilla recipe is the best tasting homemade flour tortillas I have ever eaten and far better than store-bought. You only need 3 ingredients to make your own flour tortillas and it's likely you already have the ingredients in your pantry!

Homemade Flour Tortilla stacked on a red and white towel.

Homemade Flour Tortillas are great for making your favorite Mexican food. From enchiladas to tacos and burritos, these easy tortillas will be the only way you will ever want to eat tortillas again.

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❤️ Why You'll Love This Recipe

Easy to make: This easy tortilla recipe uses only 3 simple ingredients!

Versatile: Traditional flour tortillas are perfect for taco Tuesday to make your favorite soft tacos.

Taste great: Fresh homemade flour tortillas made at home are far better than store bought soft tortillas.

A stack of homemade tortillas on a striped towel.


🥘 INGREDIENTS

This is one of the easiest recipes to make. I promise, once you have made this homemade flour tortilla recipe, you will never want to buy them in the store.

  • White whole wheat flour
  • Solid vegetable shortening
  • Salt
  • Water
Flour, shortening, and salt water mixed together in a mixing bowl.

🔪 How to make Homemade Tortillas

Making the dough

  1. Add the flour and shortening to a large bowl. Work the shortening into the flour with a pastry blender or your fingers until completely incorporated.
  2. Dissolve the salt in the water and pour ⅔ cup of the salt water over top of the flour mixture. Immediately work it in with a fork. The dough will be in large clumps.
  3. Scoop the soft dough onto your work surface and knead until smooth, adding more water as needed.

Shaping and resting the dough

  1. Divide dough into 12 equal pieces and roll each piece of dough into a smooth ball.
  2. Set the tortilla dough balls on a plate, cover with sheets of plastic wrap, damp cloth, or damp paper towel and let dough rest for 30 minutes at room temperature.
beginning to shape the dough into a tortilla on a floured board with a rolling pin

Making the tortillas

  1. After the resting period, heat a cast-iron skillet or a large frying pan over medium-high heat.
  2. Shaping by hand: On a lightly floured surface, roll out a portion of the dough into a 7-inch circle. Flatten a ball of dough with the palm of your hand, sprinkle with a little extra flour, then roll forward and back across it, rotating a sixth of a turn dough and roll forward and back again. Continue until it is a 7-inch circle.
  3. Using a tortilla press: Using two pieces of parchment paper, place one piece of paper on the press, place the dough ball in the center and top with another piece of parchment. Then press. Lift the tortilla press, and flip the tortilla over (still sandwiched between the parchment. Press firmly one more time. Then remove the tortilla and proceed to cook.
tortilla rolled out to size on floured board

To cook the tortillas

  1. Lay the first tortilla on the hot griddle. After 30-45 seconds, when golden brown spots show underneath, flip it over. cook another 30-45 seconds more, until the second side is browned. Do not overcook or the tortilla will become crisp.
  2. Remove and wrap in a clean kitchen towel. Repeat procedure with remaining tortillas and stack them on top of each other.

🙋 Recipe FAQ's

Is lard or shortening better for tortillas?

It all comes down to flavor and diet. Lard is animal product so if you are vegetarian, use the vegetable shortening, if you want a different flavor profile, use lard.

How do you reheat a tortilla?

Wrap the tortillas in a towel and place them in the microwave for 30 seconds. For just 1 tortilla, wrap and heat for 10 seconds. These can also be reheated on the grill for a few seconds on each side.

Tips

  • When measuring the flour, stir the flour first to aerate it. Then spoon the flour into the measuring cup and level off with a knife. Do not tap the cup to fill it, this will enable too much flour to pack into the cup and make the tortillas dry.
  • Center the dough ball in a tortilla press to make thin tortillas that are more uniform.
  • Use a piece of parchment paper to separate the warm tortillas while stacking them after cooking and cover with a kitchen towel to keep them warm.

📖 Variations

  • Lard or coconut oil makes a great substitute for the shortening.
  • In a pinch, you can use all purpose flour in place of white whole wheat
Overhead view of homemade flour tortillas on a red and white towel

🍽 Equipment

Tortilla Press or Wooden Rolling Pin

Cast Iron Skillet or large cast iron griddle: I highly recommend the cast iron as it heats evenly and holds heat well. You want the tortillas to cook quickly without getting crisp and I feel the cast iron does the best job.

Use a pastry blender (affiliate link) does the best job cutting the shortening into the flour. You can use a fork if necessary.

🏫 What I've Learned

  • Making homemade tortillas is not hard. The first time I made these I knew I would never buy tortillas from the store again. These are just as good, if not better than those you would get from a Mexican restaurant!
  • This is an easy tortilla recipe to make with very little effort.
  • The tortilla press is awesome! It takes a little effort to learn how to use it at first, but it makes the most perfectly shaped tortillas.

Serving Suggestions

Serve these easy flour tortillas warm as a side to Grilled Avocado with Cilantro Lime Cream. I also like to use them to make this Shrimp Enchiladas Recipe or Cheese Enchiladas with Red Sauce.

Serve the soft flour tortillas warm or toasted with your favorite dips. Some of our favorites are Spinach Artichoke Dip, Jalapeno Bacon Cheeseburger Dip and I love to spread Mom's Easy Cheese Ball Recipe on tortillas and make pinwheels.

Storage

Store cooked tortillas in an airtight container or a ziploc bag that has had the air pressed from the bag. Tortillas can be stored up to 3 days on the counter, 1 week in the refrigerator, and 3 months in the freezer.

Fiesta Tortilla Roll Bites

Easy Green Chicken Enchilada Recipe - low carb

Low Carb Spicy Shrimp Tortilla Soup

Grilled Stuffed Burritos

Cheese Enchiladas with Red Sauce

Homemade Flour Tortillas

When you make this homemade tortilla recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Featured image for homemade flour tortillas.

Homemade Flour Tortillas Recipe

Shelby Law Ruttan
This homemade flour tortillas recipe is super easy to make with just 3 ingredients! There is nothing better than homemade flour tortillas for to make tacos, quesadillas, enchiladas and more!
4.34 from 92 votes
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Prep Time 20 minutes
Cook Time 2 minutes
Rest Time 30 minutes
Total Time 52 minutes
Course Breads
Cuisine Mexican
Servings 12
Calories 166 kcal

Equipment

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Ingredients
  

Instructions
 

Making the dough

  • Add the flour and shortening to a large bowl. Work the shortening into the flour with a pastry blender or your fingers until completely incorporated.
  • Dissolve the salt in the water and pour ⅔ cup of the salt water over top of the flour mixture. Immediately work it in with a fork. The dough will be in large clumps.
  • Scoop the soft dough onto your work surface and knead until smooth, adding more water as needed.

Shaping and resting the dough

  • Divide dough into 12 equal pieces and roll each piece of dough into a smooth ball.
  • Set the tortilla dough balls on a plate, cover with sheets of plastic wrap, damp cloth, or damp paper towel and let dough rest for 30 minutes at room temperature.

Making the tortillas

  • After the resting period, heat a cast-iron skillet or a large frying pan over medium-high heat.

Shaping by hand

  • On a lightly floured surface, roll out a portion of the dough into a 7-inch circle. Flatten a ball of dough with the palm of your hand, sprinkle with a little extra flour, then roll forward and back across it, rotating a sixth of a turn dough and roll forward and back again. Continue until it is a 7-inch circle.

Using a tortilla press

  • Using two pieces of parchment paper, place one piece of paper on the press, place the dough ball in the center and top with another piece of parchment. Then press.
  • Lift the tortilla press, and flip the tortilla over (still sandwiched between the parchment. Press firmly one more time. Then remove the tortilla and proceed to cook.

To cook the tortillas

  • Lay the first tortilla on the hot griddle. After 30-45 seconds, when golden brown spots show underneath, flip it over. cook another 30-45 seconds more, until the second side is browned. Do not overcook or the tortilla will become crisp.
  • Remove and wrap in a clean kitchen towel. Repeat procedure with remaining tortillas and stack them on top of each other.

Video

Nutrition

Serving: 1gCalories: 166kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gCholesterol: 3mgSodium: 153mgFiber: 1g
Keyword Flour Tortilla Recipe, Homemade Flour Tortillas, Homemade Tortilla Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Honey Sesame Chicken Recipe

by 80 Comments

If your family is anything like mine, the "what's for dinner" debate usually ends with someone suggesting Chinese takeout. This Honey Sesame Chicken is the recipe that finally made me stop ordering take-out on my way home from work.

A plate with pieces of honey sesame chicken sprinkled with sesame seeds.

You get those crispy, smallI pieces of chicken that that hold their crunch even after tossing in that sticky sweet glaze we all crave. It's a budget friendly, and there won't be a single bite left in sight once the family gets a taste!

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Why This Chicken is a Keeper

Better than Takeout: Frying this at home means the chicken stays crispy and fresh instead of getting soggy in a cardboard container.

A Real 30-Minute Meal: Bite-sized chicken pieces cook up in minutes, making this a great option for busy weeknights.

Pantry Staples Only: You likely have the honey, ketchup, and soy sauce in your cupboard right now, so there's no need for a special grocery run.

What You'll Need To Pull This Together

See the recipe card below for a full list of ingredients and instructions.

Sauce ingredients in bottles, including oyster sauce, chili sauce, honey, soy sauce, and ketchup.
  • Boneless skinless chicken breasts or chicken thighs: Cut into bite sized pieces for quick cooking.
  • Corn starch and all-purpose flour: Combines to coat the chicken and keep it crispy when fried.
  • Soy Sauce: Provides the deep, salty base, use a low-sodium version to control the saltiness.
  • Cooking Wine: Helps tenderize the chicken and adds flavor.
  • Sesame Oil: adds flavor to the sauce that marinates the chicken pieces and should not be skipped.
  • Sweet Chili Sauce: You can find this in the grocery store near the hot sauces.
  • Ketchup: Provides the tangy zip in the sauce giving it that classic "takeout" reddish glow.
  • Honey: The star of the show! It provides the sticky sweetness that balances the savory flavors and glazes the chicken.
  • Oyster Sauce: Gives the recipe it's authentic "takeout" flavor with an umami punch that you can't get from soy sauce alone.

Shelby's Kitchen Note: If you have shellfish allergy in the family, don't worry about finding a complex substitute for the Oyster sauce. You can simply leave it out.

Raw chicken pieces marinating in a glass bowl.

Make It Your Own: Easy Swaps

  • Substitute raw medium shrimp for the chicken.
  • Low-sodium soy sauce or coconut aminos can be used in place of regular soy sauce.
  • Seasoned rice wine vinegar can be substituted for cooking wine.
  • Maple syrup or brown sugar can be used in place of honey.
  • Stir ½ to 1 teaspoon of red pepper flakes into the sauce mixture to add some spice to the sweet sauce.

Shelby's Secrets for Success

  • Monitor Your Oil: Use a candy thermometer to stay at 350°F; if the temperature dips between batches, let it reheat so your chicken stays crispy instead of greasy.
  • Don't Skip The Soak: Marinating the chicken for at least an hour is the key to getting that tender, flavorful bite that tastes just like the restaurant version.
  • Fry and Drain: Work in small batches to avoid crowding the pan, then move the golden-brown pieces immediately to a paper towel-lined plate to shed excess oil
Bite sized pieces of chicken frying in hot oil.

Your Questions Answered

What can I substitute for cornstarch?

Rice flour, potato starch, or arrowroot starch are good substitutes and will give the same crispy results as cornstarch.

Can I reuse the oil the chicken was fried in?

Yes, you can. Strain any sediment from the oil and store it in an airtight container. After about 3 uses, the oil should be discarded.

Pieces of fried chicken draining on a paper towel lined plate.

What I've Learned

Dark meat has more flavor than white meat and usually less expensive. For this reason I recommend using chicken thighs over chicken breasts. This recipe can be made with both types of chicken, whatever your preference may be.

3-4 inches of oil is all you need to deep fry the chicken pieces.

Can I Make This Ahead of Time?

To make this ahead of time, the chicken can be fried and stored in the freezer up to 3 months. Just reheat the thawed, cooked chicken in the oven or air fryer and coat with the sauce when ready to serve.

Refrigerate leftovers in an airtight container in the fridge up to 3 days.

Honey Sesame Chicken on a plate with green bean stir fry

Serving Suggestions

Serve this Honey Sesame Chicken recipe with a side of Garlic Scallion Noodles or brown rice, crab rangoon, Venison Potstickers, and air fryer egg rolls.

More Takeout Recipes

If you can't get enough of better than takeout recipes to make at home, you may want to try my Bang Bang Chicken with Quinoa, Bang Bang Shrimp, Honey Walnut Shrimp, Vietnamese Caramel Chicken, and Crispy General Tso's Tofu.

I hope this becomes a new favorite in your house like it is in mine. When you try it, please come back and leave a comment rating below; it helps me so much! And, if you snap a photo of your dinner, tag @grumpyshoneybunch on Instagram so I can see those crispy chicken bites!

📖 Recipe

Featured image for Honey Sesame Chicken.

Honey Sesame Chicken

Shelby Law Ruttan
This Honey Sesame Chicken recipe is crispy pieces of chicken coated in a sticky sweet honey sesame sauce sprinkled with sesame seeds.
4.25 from 8 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Asian
Servings 4
Calories 309 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

for the chicken

for the honey sesame sauce

Instructions
 

  • In a medium bowl, whisk together the soy sauce, wine, sesame oil, and sugar until combined. Add the chicken and marinate for 1 hour. 
  • In a small bowl, mix together the flour and cornstarch and place in a large ziplock bag. Drain the chicken and add to the flour mixture. Shake gently to coat.
  • Add the oil to a deep fry pan and heat to 350 degrees.
  • Gently place the chicken in the hot oil and fry until the chicken is cooked through and the batter is golden brown. 
  • Drain the chicken pieces on paper towels.
  • In a small bowl, mix the sweet chili sauce, ketchup, honey, oyster sauce, soy, sauce, and water in a medium saucepan.
  • Bring the sauce mixture to a boil, then simmer for 3 minutes, until the sauce begins to thicken.
  • Toss the sauce with fried chicken pieces. Sprinkle with sesame seeds and green onions (if using).

Notes

Nutrition fact take into consideration oil absorbed by deep frying.

Nutrition

Calories: 309kcalCarbohydrates: 14gProtein: 20gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 54mgSodium: 1345mgPotassium: 380mgFiber: 1gSugar: 8gVitamin A: 61IUVitamin C: 1mgCalcium: 32mgIron: 1mg
Keyword Honey Sesame Chicken
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Spaghetti Pie Recipe

by 48 Comments

This oven baked Spaghetti Pie Recipe is a long-time family favorite. It is delicious comfort food and my boys have been asking me to make it for over 20 years! This hearty casserole layers a spaghetti crust with a creamy, velvety cheese sauce, and a savory, flavorful meat sauce, making it a sure winner for your family dinner!

One serving of Spaghetti Pie on a black plate

Make this easy Spaghetti Pie recipe for a delicious, easy-to-make casserole that can also feed a crowd with 8 generous servings. The best part is it's close enough to the classic recipe, so even the pickiest eaters will love it! It is perfect for busy weeknights

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❤️ Why I Love This Recipe

✔️ This recipe is perfect for using up any leftover spaghetti noodles!

✔️ It is great for reheating, making it an excellent recipe for a potluck!

✔️ This flavorful dish serves 8!

🥘 Ingredients

Beef: use an 85/15 ratio for the best flavor and less fat.

Spaghetti Noodles: regular spaghetti noodles work best,

Sour cream: keep this recipe light by using light sour cream.

Cream cheese: choose ⅓ less fat cream cheese

Cheese: Buy the brick cheese and shred it yourself. Cheddar cheese gives great flavor here, but if you're inclined to want to use a softer cheese, then mozzarella works great also.

Pasta sauce, you can purchase sauce or try this Homemade Pasta Sauce recipe that I love!

Baked casserole in a blue dish

🔪 Instructions

  1. Preheat the oven to 350° F.
  2. Cook spaghetti according to package until al dente. Drain and set aside.
  3. In a large skillet over medium heat, saute the onion for 3 minutes, until it begins to look translucent.
  4. Crumble and cook ground beef into the skillet and cook for 5 minutes, until the beef begins to brown. Drain the fat from the skillet and stir in the salt, pepper, and spaghetti sauce. Bring the meat mixture to a boil, reduce the heat, and simmer for 10 minutes.
  5. Add the sour cream, green onions, and cream cheese to a medium bowl. Using a hand mixer on medium speed blend the cream cheese mixture until smooth and creamy. Set aside.
  6. Transfer the cooked spaghetti noodles to a 1-quart casserole dish coated with nonstick cooking spray. Spread the sour cream mixture over top of the spaghetti noodles. Spread the meat mixture over top of the cream cheese mixture. Sprinkle with the cheese.
  7. Cover and bake at 350° for 25 minutes. Uncover, sprinkle with a little extra cheese if desired, and bake an additional 5 minutes or until cheese is bubbly.
a colander with cooked pasta

🙋 Recipe FAQ's

Why did my noodles stick together?

Make sure you are using enough water to boil and stir as soon as the pasta is added to the water, and stirring frequently during the boiling process.

Can you make this Spaghetti Pie recipe low carb?

Yes, you can make this recipe low carb by substituting spaghetti squash for the cooked spaghetti.

💭 Tips

  • Undercook the pasta by 2 minutes. If you cook it until it is al dente, it will continue to cook while in the oven causing the spaghetti noodles to overcook.
  • Be sure the pasta is well-drained and add a drizzle of olive oil to the cooked spaghetti to keep it from sticking together.
  • A thick pasta sauce is best to use. If you don't make your own, then be sure to buy one that says thick on the label and one that doesn't look like it is watery.
layer of meat in the casserole

📖 Variations

  • Skip the sour cream and cream cheese and use 1½ cups ricotta cheese. Whisk an egg into the cheese mixture along with a teaspoon of Italian seasoning and ¼ cup parmesan cheese.
  • Substitute sweet or hot Italian sausage crumbles for the ground beef. This also will work well with ground turkey.
  • Whisk one egg and ¼ cup grated parmesan cheese together. Stir it into the cooked spaghetti noodles. Then place the spaghetti mixture into the casserole and proceed with step 5.

🍽 Equipment

Pasta Pot: for cooking the pasta in.

Wooden Spoon: for stirring the pasta.

Colander: used to drain the pasta.

Large Skillet: for cooking the onion and meat mixture.

Casserole Dish: You want a medium-sized casserole dish for this recipe. It can be round, square, or oblong. I love the baking dish I used in the photos, however, they aren't available anymore. But, these casserole dishes are on my wish list!

Cooking Spray: To keep the noodles from sticking to the casserole dish.

Aluminum Foil: Used to Cover the casserole dish.

pinnable image for spaghetti pie

Serving Suggestions

This Spaghetti Pie recipe goes great with Cheesy Italian Bread.

Try a side of Roasted Asparagus with Balsamic Butter for a complete meal!

Storage

Store in the refrigerator up to 3 days and in the freezer up to 3 months.

Low Carb Chili Dog Casserole is one the entire family will love whether you are a low carb dieter or not.

Leftover Thanksgiving Turkey Casserole isn't just for after Thanksgiving anymore. I have made this with rotisserie chicken and it is just as tasty.

Broccoli Rice and Cheese Casserole is a retro recipe casserole dish that I ate growing up. It was always a staple at any family gathering and even would make its appearance on potluck tables.

Tuna Noodle Casserole is another one of Grumpy's favorite recipes. You can make this a chicken casserole by subbing canned chicken in place of the tuna.

Ham and Noodle Casserole makes good use of any leftover ham and is super delicious. No canned soups are involved in making this recipe.

Spaghetti Arrabiata is a spicy pasta recipe that makes a great main dish and is delicious with cooked chicken or shrimp added.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Spaghetti Pie Recipe

Shelby Law Ruttan
A classic recipe turned into a baked spaghetti pie made with with a spaghetti crust layered with a creamy cheese sauce and meat sauce that is sure to become one of your family favorite recipes.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Italian
Servings 8
Calories 358 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350° F.
  • Cook spaghetti according to package until al dente. Drain and set aside.
  • In a large skillet over medium heat, saute the onion until for 3 minutes, until it begins to look translucent.
  • Crumble and cook ground beef into the skillet and cook for 5 minutes, until the beef begins to brown. Drain the fat from the skillet and stir in the salt, pepper, and spaghetti sauce.
  • Bring to the meat mixture to a boil, reduce the heat, and simmer for 10 minutes.
  • Add the sour cream, green onions, and cream cheese to a medium bowl. Using a hand mixer on medium speed blend the cream cheese mixture until smooth and creamy. Set aside.
  • Transfer the cooked spaghetti noodles to a 1-quart casserole dish coated with cooking spray. Spread the sour cream mixture over top of the spaghetti noodles. Spread the meat mixture over top of the cream cheese mixture. Sprinkle with the cheese.
  • Cover and bake at 350° for 25 minutes. Uncover, sprinkle with a little extra cheese if desired and bake an additional 5 minutes or until cheese is bubbly.

Nutrition

Calories: 358kcalCarbohydrates: 19gProtein: 21gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 81mgSodium: 642mgPotassium: 558mgFiber: 2gSugar: 4gVitamin A: 707IUVitamin C: 6mgCalcium: 253mgIron: 2mg
Keyword Spaghetti Pie, Spaghetti Pie Casserole, Spaghetti Pie Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

57 Easy Air Fryer Recipes - Appetizers to Dessert

by 4 Comments

I love my air fryer. It is the best way to make easy recipes without a lot of mess. And, it is excellent for warming up food, making easy meals, baking desserts, and snacks. I use my own air fryer on a daily basis and since it gets so much use, I thought I would share with you my favorite Easy Air Fryer Recipes from Appetizers to Dessert.

The list I am sharing with you today is a list of easy air fryer recipes found on the internet. If you are looking to find some new ideas for your menu plans, then you have come to the right place!

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Delicious Air Fryer Recipes

I am a huge advocate for sharing quick dinner ideas for easy dishes with easy clean up! The air fryer is one of the best ways to do this and the end result is always a delicious, perfectly cooked recipe that will produce crispy food like air fryer french fries, tater tots, and onion rings to crispy perfection.

My goal is to share with you a list of the best easy air fryer recipes that are a healthier option to make that will make meal planning from appetizers to desserts as simple as possible. Read on to discover some of the best air fryer recipes from fellow bloggers on the internet.

What You Need to Know About Air Frying

Before you get started, if you are new to using the air fryer, or if you are thinking about buying one to use, then be sure to read this post on How To Use An Air Fryer - A Simple Manual.

Crispy Air Fryer Buffalo Chicken WIngs
Air Fryer Chicken Wings - Honeybunch Hunts

Easy Air Fried Appetizers and Snacks

Whether you are looking for an easy appetizer for game day or a quick snack to hold you over until the next meal, the air fryer is a great way to make your next recipe!

Air Fryer Egg Rolls: made in the air fryer, these crispy bites are lightly spiced with a touch of sweetness and a tasty part of any party line up.

Crispy Air Fryer Chicken Wings with Buffalo Sauce: there is nothing more tempting than a super crispy chicken wing made in the air fryer! Delicious served up with your favorite ranch or blue cheese dipping sauce!

Air Fryer Aranici: this traditional Italian recipe is air fried instead of deep fried for a healthier, guilt free snack or appetizer.

Air Fryer Shishito Peppers: These are an excellent low carb recipe for snacking and can also be served as a side dish with the main meal.

Air Fryer Steak Bites: these are made with pieces of venison tenderloin that have been marinated for a short time before cooking. A great recipe to use with any of your favorite proteins such as venison, beef, or pork steaks.

Boneless Chicken Wings: these air fryer chicken tenders are breaded with spicy pork rinds and cooked until crispy outside and moist inside.

Air Fryer Pickles: there is nothing more insanely delicious than a fried pickle, unless you are dipping it in a spicy yogurt sauce!

Air Fryer Pizza Rolls: air fryer snacks just got tastier with these pepperoni cheese pizza rolls!

Air Fryer Buffalo Cauliflower Bites: are absolutely delicious with a thick and creamy blue cheese dip!

Garlic Butter Chicken Wings: are quick and easy and perfect for entertaining!

Easy Vegan Pasta Chips: Pasta in the air fryer? You betcha! This vegan recipe uses nutritional yeast flakes to add that cheesy flavor and you will not know the difference!

Air Fryer Halloumi Fries: one of the few cheeses you can put in an air fryer, halloumi is a lot more readily available in the grocery stores now days, and is absolutely delicious. A must try recipe!

2 Air Fryer Breakfast Sausage Patties on a white plate with waffles in the background.
Homemade Breakfast Sausage - Honeybunch Hunts

Breakfast Ideas for the Air Fryer

From Air Fryer Bacon to homemade breakfast sausage and moist delicious breakfast muffins. Breakfast made in the traditional method will become a thing of the past with these delicious recipes in your home!

Vegan Air Fryer Donuts: if you love donuts but hate frying in oil, and baked donuts just don't do it for you, then these air fryer donuts are the ticket! Filled with jam and coated in sugar, you will savor every bite!

Air Fryer Eggs: make hard or soft boiled with no water and no mess!

Amazing Air Fryer Breakfast Potatoes: these are perfectly seasoned potatoes with peppers and onions for a flavorful side to your eggs!

Air Fryer Chocolate Chip Muffins: these soft and fluffy muffins are the perfect air fryer breakfast treat! Made with tangy buttermilk and chock full of chocolate.

Air Fryer Bacon Recipe: a fast and easy way to get crispy bacon without the mess.

Homemade Breakfast Sausage: these maple flavored sausages are cooked to perfection in the air fryer. You may never want to buy premade sausages again!

Air Fryer Eggs Benedict: perfectly cooked eggs served on a toasted english muffin are smothered in hollandaise sauce make an excellent breakfast!

Air Fryer French Toast Sticks: who needs pancakes when you can have crispy french toast sticks in less than 10 minutes?

Air Fryer Pop Tarts: easy, cute, and delicious! These are breakfast pastries kids and adults will love!

Air Fryer Roast Beef on cutting board with slices cut from the roast
Air Fryer Roast Beef - Grumpy's Honeybunch

Air Fryer Dinner Recipes

Easy air fryer meals are a great option when you don't want to stand over the stove top or turn on that oven! When it comes to chicken, cooking it with hot air far surpases the deep fryer in taste and texture. Roasts turn out perfectly cooked and are moist and delicious, and

Beef Recipes:

Air Fryer Roast Beef: the herb crust on this roast beef is "almost" the best part of the recipe, but the tender, juicy, perfectly cooked roast tops it.

Easy Mongolian Beef in the Air Fryer: a quick and easy better than take out version that is ready in a matter of minutes!

Air Fryer Steak Fingers: spicy, breaded cube steak strips that are air fried to perfection and dipped into a dill pickle dip!

Air Fryer Hamburgers: come out juicy and delicious every time and are ready in under 25 minutes!

Air Fryer Steak Fajitas: are a perfect quick dinner recipe to make when too busy to do anything else, and clean up is a snap!

Air Fryer Steak and Asparagus: plan ahead for this one as the steak needs to marinate for at least 8 hours, but it is will worth the wait!

Vegetarian Recipes:

Air Fryer Eggplant Parmesan: a healthier version that is easier than frying and faster than baking in the oven.

Crispy Air Fryer Tofu: cubes of tofu seasoned with sesame oil and soy sauce produce some lovely nuggets for the vegetarians in your home!

boneless chicken wings air fried
Boneless Chicken Wings in the Air Fryer - Grumpy's Honeybunch

Chicken Recipes

Keto Chicken Nuggets: these are not only convenient to make, but they are loved by kids and adults!

Air Fryer Rotisserie Chicken: this method gives you the juiciest, most perfectly cooked, tender whole cooked chicken you can make!

Air Fryer Chicken Tenders: kid and adult approved

Crispy Air Fryer Chicken Breast: If you love crispy chicken skin, the air fryer is the way to go!

Air Fryer Chicken Legs: are the best crispy chicken leg out there and is made with 3 simple ingredients. You can do the same thing with chicken thighs and breasts!

Air Fryer Stuffed Chicken Breasts: brined chicken breasts stuffed with seasoned sauteed mushrooms.

Maple Glazed Pork Loin Air Fryer #pork #maple #airfryer #porkloin
Air Fryer Maple Glazed Pork Loin - Grumpy's Honeybunch

Pork Recipes

Air Fryer Pork Chops: just season the way you want and you have an easy weeknight dinner bound to become a family favorite!

Crispy Pork Belly Sliders: sweet and spicy pieces of pork belly cooked to crisp perfection in the air fryer and sandwiched in slider rolls with a cabbage slaw drizzled with a sriracha honey mayonnaise.

Air Fryer Pork Loin: marinated pork loin packed with flavor, one of my favorite ways to make pork roasts!

How To Cook Hot Dogs: learn 5 ways to cook hotdogs, with the air fryer being one of them!

Breaded Pork Tenderloin Sandwiches: huge slices of breaded pork tenderloin packed into a bun for a delicious Iowa style sandwich.

Country Style Ribs: coated generously with a rub and cooked in the air fryer for 20 minutes will bring about the most delicious, tender pork ribs!

Fish Recipes

Air Fryer Salmon: a quick meal packed with Mediterranean flavors made with salmon fish fillets and ready in under 10 minutes!

Air Fryer Cajun Salmon: is a quick and easy way to cook salmon for a flaky, moist fish. Rub a little olive oil and cajun seasoning on the fresh salmon and you are on your way a delicious dinner in under 15 minutes!

Homemade Air Fryer Fish Sticks: cod fish fingers with a parmesan cheese and panko coating are an easy and healthy main dish recipe. Use these fish sticks to make some air fryer fish tacos (soft or hard).

Air Fryer Fish Tacos: these healthy fish tacos are marinated pieces of fish that topped with fresh toppings for an easy, light, and delicious meal!

Air Fryer Brussels Sprouts - Honeybunch Hunts

Air Fryer Side Dish Recipes

Making a healthy side dish in the air fryer is a great way utilize this appliance and get some of the best veggie flavors out there. The flavor is similar to roasted veggies, but on a smaller cooking scale. That little bit of roast on the veggie adds so much flavor and works really close to a small convection oven

Air Fryer Green Beans - crisped up beans without excess oil in under 10 minutes make a great green side dish for the family meal.

Air Fryer Brussels Sprouts: roasted and tossed with balsamic browned butter and topped with bacon, these are a great side dish for the holidays that also frees up oven space!

Zucchini Fritters Recipe: easy, delicious, and a great way to use zucchini.

Air Fryer Baked Sweet Potato : with crispy skin on one side and caramelized potato on the other, this will be a side dish nobody can resist.

Air Fryer Baked Potato: this is the easiest and best way to make a baked potato. Just top with seasoned sour cream and you have the perfect potato side dish.

Air Fryer Cauliflower with Sweet Chili Sauce: is a perfect side dish recipe with a roasted cauliflower flavor that is topped with a little bit of sweet heat.

pumpkin hand pies air fried on a plate and broken in half to see the inside filling.
Pumpkin Hand Pies - Grumpy's Honeybunch

Air Fryer Dessert Recipes

Dessert made in the air fryer? Absolutely! The air fryer can produce some delicious desserts from pies, to brownies, cookies, and even cheesecake!

Air Fryer Pumpkin Hand Pies: these are a fun way to enjoy pumpkin pies and so fun to add to the holiday dessert table.

Air Fryer Churros: sweet and crunchy sugar coated treats without the oily mess!

Apple Hand Pies: sweet cinnamon sugar filled pastry will crisp up in the air fryer and give you a sweet bite

Air Fryer Brownies: brownie lovers will love this recipe! This small batch recipe serves 4-6 people and is so easy to make. The perfect dessert recipe to have on hand when you want a small batch in a flash!

Air Fryer Sugar Cookies: the air fryer is perfect for making small batches of cookies for a quick dessert or snack!

Air Fryer Twix Cheesecake: it doesn't get any better than this candy bar flavored cheesecake. You won't believe it was made in the air fryer!

Be sure to check out this post on How To Use An Air Fryer - A Simple Manual

Air Fryer Recipes On Grumpy's Honeybunch

How to Use an Air Fryer: A Simple Manual

by Leave a Comment

Preparing fabulous food with an air fryer is simple. Follow the steps below to find out the best one to use as well as cleaning tips, what you can cook in it, and some of my favorite recipes.

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Two pumpkin hand pies in the air fryer basket.

❤️ Why I Love My Air Fryer

When I first bought my air fryer, it was because I wanted to get that fried food result with the hot air cooking method. Little did I realize that there was a lot to know about how to use an one correctly to get the best results.

The air fryer has quickly become my favorite kitchen appliance. It produces the most delicious crispy food. Air frying is a whole lot easier and cleaner than doing a deep fry in hot oil and I want to share with you the things I have learned about how to use an air fryer to get the best results possible.

🍳 Fried Foods Made Better

If you love fried foods but don't love the grease or the mess caused from deep frying, then this is the cooking method to look at for getting similar results without the grease.

Air fried recipes use less oil by circulating hot air around the food to cook and crisp it up. These are perfect for small jobs such as reheating and cooking frozen convenience foods such as frozen fries or chicken nuggets. As well as larger items such as rotisserie chicken or roast beef.

Pinnable Image for Air Fryer Egg Rolls
Air Fryer Egg Rolls {Vegan Recipe}

How It Works

This appliance works by circulating hot air using fans around the food you are cooking. Depending on the size and type of unit you own, the food is placed in a basket or on a mesh tray that will allow air circulation to touch all sides of the food.

Not a lot of oil is required to get the end result. Depending on what you would be cooking a light oil rub or a spritz of cooking spray is all that is needed. 

uncooked and seasoned roast in the air fryer cooking basket
Air Fryer Roast Beef with Herb Crust

Air Fryers Vs Convection Oven

These have a similar way of cooking food. The air fryer is basically a smaller kitchen appliance that does the same thing as the convection oven, which is just another small appliance that will sit on the countertop! 

Some of the newer oven models have a convection setting, which is also great (but expensive). However I find that the air fryer itself is a much better and more efficient way to get the fried result I am looking for.

keto chicken nuggets on an air fryer rack
Keto Chicken Nuggets with Canned Chicken (in the air fryer)

Best Air Fryers to Buy

It is idea to think about exactly what you want to cook as well as how many people you will be feeding. Below are two options to consider depending on family size and needs.

Basket

These have a limited capacity and basically are big enough for two people. The Ninja AF 101 4 quart air fryer is a 5 star rated one that is reasonably priced, easy to use and clean. It has a wide temperature range with a ceramic coated non-stick basket. It does require preheating before cooking.

Basket Tip: When using a basket it is important to remember to cook food in batches, shaking and flipping the food to make sure all areas of the item are being browned.

Family Sized

The Instant Vortex Plus 10 Quart is great for families and is reasonably priced (often can be purchased with a deal on Amazon). It can air fry, bake, rotisserie, dehydrate and reheat food. It comes with the rotisserie spit and forks, fetch tool, rotisserie basket, drip pan and 2 cooking pans.

Family Sized Tips: Use aluminum foil to line the drip pan when cooking food like bacon, rotisserie chicken or roasts. This will make for easier clean up of the drip pan.

Air Fryer Chicken Wings

FAQ 

Where to Place the Air Fryer?

If you have enough counter space, I recommend placing it on the countertop. If you are like me, you will probably use it on a daily basis and the counter is the optimal place to store. Otherwise, the appliance cabinet above the fridge is a good spot to store it as well.

Do You Use Oil in an Air Fryer?

Oil is not required. The only time you might use oil is when a roast needs to be rubbed prior to adding the herbs and spices. Or you cooking a homemade breaded food that is not high in fat to begin with.

What Can You Not Cook in an Air Fryer?

You should not cook anything with a wet batter in the air fryer. Cheese without a battered coating is not a good idea as it would just melt all over the air fryer. One exception would be halloumi cheese. And leafy greens are not recommended as they would dry out. The exception here would be kale, which can be coated lightly with oil and fried to make kale chips.

What Can You Cook in an Air Fryer?

Anything from french fries to tater tots, fresh veggies, bacon, chicken nuggets, potatoes, hot dogs, and more.

How Do You Clean The Air Fryer?

Always unplug the appliance first. Then remove the baskets, pans, and drip pans to wash them with dish soap in the sink. Clean with a Microfiber cleaning cloth and dry with a cotton drying towel. Basket liners are great to help prevent a lot of scrubbing.

Air Fryer Pork Chops Recipe

Tips For Amazing Results

Preheat: It is important to preheat the air fryer, unless the manual tells you differently. If there is no preheat setting, then just preheat it at the cooking temp for at least 3 minutes.

Use light coat of oil: I like to do this when the food I am cooking has little to no fat. Just fill an oil mister {like this one} with oil and keep it on hand to spritz when needed.

Shake or flip the food: This is important when cooking things like french fries, baked potatoes, or chicken wings.

Rotate pans: For family sized fryers with slide in pans, be sure to rotate from top to bottom part way through cooking to be sure the food is evenly browned.

Use an instant read thermometer: this is important when cooking raw meats like chicken, beef, or pork roasts, this is a good thermometer to use.

Air Fryer Recipes

Air Fryer Buffalo Cauliflower is a crispy treat that can be a snack or appetizer.

Making a whole chicken in the air fryer brings about the most delicious results, try this Air Fryer Rotisserie Chicken.

This Air Fryer Pork Loin with Maple Glaze is bursting with flavor, and so moist and delicious.

Air Fryer Cod with Ritz Cracker Topping is a simple seafood recipe ready in under 20 minutes!

My family loves this recipe for Air Fryer Brussels Sprouts.

Air Fryer Steak Bites pieces of marinated steak that are ready in minutes and perfect as an appetizer or main dish.

Blue Diamond Wine Cocktail

by 2 Comments

This Blue Diamond Wine Cocktail is a beverage made to celebrate! It is fruity but not too sweet, and it has a splash of ginger ale to give it some bubbles! Made with CK Mondavi & Family Pinot Grigio, blue vodka, and ginger ale, this drink is easy to make and in just minutes you can be raising your glass to say cheers!

I am a CK Mondavi and Family Brand Ambassador, and while this post is sponsored, all opinions and recipe for Blue Diamond Wine Cocktail are my own.

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A clear glass with a pale blue beverage.

Diamonds are Forever

Today's post is brought to you by CK Mondavi and Family and I am sharing this wine cocktail recipe with you as my tribute to their 75th Diamond anniversary. The Mondavi family is celebrating bringing families around the table and this year they are doing so with the 4th generation of wine makers!

Meet the Mondavis

I first met Janice Mondavi at a food and wine conference I attended in Orlando, FL several years ago. I felt an instant connection as we shared strong family values as well as a love of wine!

The Mondavi family is 4 generations of wine making and this year, for their 75th Anniversary they have something special for all of you! Today, on Instagram, Riana and Angela Mondavi will be live on Instagram and they want you to come celebrate with them! Be sure to hop over there and give them their CK Mondavi Instagram page a like!

If you missed the IG Live, don't worry, you can still stop by and with them a happy 75th anniversary!

The Mondavi 75 Drink.

Raise Your Glass

Other than this Blue Diamond Wine Cocktail, there are a few other drink recipes to celebrate with, Derek Kwong of Barkeep SF created "The Mondavi 75" featuring CK Mondavi Moscato or Sauvignon BlanC for a refreshing drink to celebrate with.

Another beverage made to celebrate is this Pink Diamond Martini made by Tracy, a fellow CK Mondavi Ambassador.

How To Make A Blue Wine Cocktail

When trying to figure out how to make a blue diamond cocktail, I had several ideas running through my head. One was to use the flavored blue raspberry concentrate, which is a good idea if you want to eliminate the vodka.

I did some research and there are a few blue vodkas on the market that can be used in this recipe. I encourage you to take your pick of blue vodka or blue raspberry concentrate and try this cocktail.

The making of a blue diamond wine cocktail, pouring blue vodka into a clear cocktail glass over top of ice.

Make This Drink with Chilled Wine

A cold drink is a refreshing drink! CK Mondavi has created a special label to make it easier to know when the bottle of wine is chilled to perfect temperature.

Their labels are printed with thermochromic ink over the entire surface of the label. When the wine is properly chilled, the label will turn a bright full color.

Win $1000 in Diamonds

For a chance to win $1000 in Diamonds or a Luxury Travel Jewelry case, enter CK Mondavi's sweepstakes! It is running from September 1 to December 31, 2021 and complete details and official rules are located at ckmondavidiamond.com.

Blue Diamond Wine Cocktail in a clear drink glass on a white napkin with a white rose in the background and green bottle cap beside the glass.

*If you made this cocktail recipe, please give it a star rating*

📖 Recipe

Featured Image for Blue Diamond Cocktail.

Blue Diamond Wine Cocktail

Shelby Law Ruttan
A refreshing drink made with cold wine, blue vodka, and a splash of ginger ale!
4.50 from 4 votes
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Prep Time 2 minutes
Total Time 2 minutes
Course Beverages
Cuisine American
Servings 1
Calories 225 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 ounces blue vodka
  • 4 ounces CK Mondavi and Family Pinot Grigio
  • splash ginger ale

Instructions
 

  • Place ice in cocktail glass. Pour wine and blue vodka over top of the ice.
  • Add a splash of ginger ale and serve!

Nutrition

Calories: 225kcalCarbohydrates: 2gProtein: 1gSodium: 1mgPotassium: 1mgIron: 1mg
Keyword Blue Wine Cocktail, Wine Cocktail
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Creamy Pumpkin Pie with Condensed Milk

by 1 Comment

Pumpkin pie is always a family favorite in the fall, especially during Thanksgiving and Christmas. This Pumpkin Pie with Sweetened Condensed Milk is a sweet, smooth, and creamy baked custard filling in a savory pie shell.

This version is one I learned many years ago from the can of Eagle Brand. I loved how simple it was to make because I didn't need to add evaporated milk or sugar.

Quick Summary

  • Just six ingredients, and it serves 8.
  • My mom's rule for a crust that bakes all the way through, plus how to keep the edges from over-browning.
  • It works without a crust, too, as a pumpkin custard.
  • How long it keeps in the fridge and freezer.
One slice of baked pumpkin pie with condensed milk topped with whipped cream and a sprinkle of spices on a white plate with silver trim.
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Key Ingredients

Sweetened condensed milk: This adds sweetness and cream to the pumpkin pie. It usually comes in a can. I have also found it in a convenient squeeze bottle.

Pumpkin puree: Be sure to buy the solid pumpkin puree and not the pie mix.

Pumpkin pie spice: Feel free to make your own pumpkin pie spice or buy it.

Large eggs: They're what binds the custard together.

Pie crust: You can buy pre-made pie crust. Die-hard homemade pie makers can easily make my mom's Oil Pie Crust in place of the premade one.

How to Make Pumpkin Pie with Sweetened Condensed Milk

Preheat the oven to 425°F, then roll out the pie crust.

Pie crust being rolled out onto a red pie mat.

Shape the crust into the pie plate and crimp the edges. Chill it in the refrigerator while you make the filling.

Pie crust in the pie dish before filling with the pumpkin custard and baking.

In a large mixing bowl, whisk the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt until smooth.

Pouring sweetened condensed milk from a can into a blue mixing bowl on top of the pumpkin puree.

Pour the filling into the chilled crust.

Pouring the pumpkin pie filling into the unbaked pie shell.

Bake for 15 minutes, then reduce the oven to 350°F and bake about 35 minutes more. It's set when a knife inserted in the center comes out clean and the custard will jiggle slightly when moved. Cool completely before slicing.

Unbaked assembled pie.

Variations

  • If you like more spice with pumpkin pie, increase the amount of pumpkin pie spice by ½ teaspoon.
  • You can substitute your own pumpkin puree from a cooked pumpkin. Just process the pumpkin (without the skin) in a food processor until smooth.
  • Top with some homemade whipped cream sweetened with maple syrup.

A Few Things I've Learned

  • Roll the pie crust very thin to ensure it bakes all the way through. My mom always told me that her home economics teacher said you can never get a pie crust too thin!
  • To prevent over-browning of the pie crust edges, cover it with aluminum foil or a pie crust protector shield (affiliate link).
Overhead shot of a whole baked pumpkin pie with condensed milk.

Storing Leftovers

Cover leftovers and keep them in the refrigerator for up to 4 days, or freeze for up to 1 month.

You May Be Wondering

What's the difference between sweetened condensed milk and evaporated milk?

They're not the same, so you can't substitute one for the other. Evaporated milk is fresh milk that has been canned. Sweetened condensed milk has added sugar and is cooked down to a thick, creamy consistency.

Why does pumpkin pie crack in the middle?

It was likely over baked. Cracks can also happen if they are cooled down too quickly by placing them in a refrigerator while still hot.

Can I make this without a crust?

Yes, you can make it without a pie crust. It will basically become a pumpkin custard.

More Recipes to Try This Fall

As a child I remember wanting to lick a spoon coated with sweetened condensed milk. As an adult I use it to make recipes like my caramel popcorn balls and rice pudding, and when fall rolls around, pumpkin takes over my kitchen.

One slice of baked pumpkin pie with condensed milk topped with whipped cream and a sprinkle of spices on a white plate with silver trim.

When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating comment below to let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!

📖 Recipe

Pumpkin Pie with Condensed Milk

Shelby Law Ruttan
An easy pumpkin pie with sweetened condensed milk and a smooth, spiced custard filling.
4.12 from 54 votes
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Desserts
Cuisine American
Servings 8
Calories 198 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 425° F.
  • Shape the pie crust into the pie plate, crimping the edges. Place in the refrigerator until ready to add the pie filling.
  • In a large mixing bowl whisk the pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and salt in a medium bowl until smooth.
  • Pour the pie filling into the prepared pie crust. Bake for 15 minutes.
  • Reduce the oven temperature to 350° and continue baking for 35 minutes or until a knife inserted in the center of the pie comes out clean.
  • Cool completely. Garnish as desired. Store any leftovers covered in the refrigerator.

Video

Nutrition

Calories: 198kcalCarbohydrates: 32gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 63mgSodium: 230mgPotassium: 316mgFiber: 2gSugar: 29gVitamin A: 8474IUVitamin C: 4mgCalcium: 167mgIron: 1mgNet Carbohydrates: 30g
Keyword Pumpkin Pie with Sweetened Condensed Milk
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Oil Pie Crust - Mom's Favorite

by 2 Comments

This Oil Pie Crust recipe comes together with four ingredients and no cutting in cold butter. Just stir and roll. If you've ever put off making a pie because the crust felt too finicky, this is the version that actually gets made.

My mom got this recipe from Mrs. Knox, the wife of the boy's dean at the boarding school I attended my senior year - and that was more than 45 years ago! Now, after decades of making it, mom has turned it into the crust our family asks for by name. I still make it her way, canola oil, ice water, nothing complicated.

Quick overview:

  • Four ingredients, about 20 minutes start to finish. No cutting in cold butter, no pastry cutter, just stir and roll.
  • Works for sweet and savory pies alike, at about 266 calories per serving.
  • Forgiving enough for a first pie crust, since there's no butter-cutting step to get wrong.
Mom's hands holding a ball of dough made from Oil Pie Crust.
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Why You'll Love Mom's Oil Pie Crust

Two Crusts from One Batch: Makes two 9-inch crusts, or one double-crust pie, from four ingredients you probably already have.

No cutting in: Just stir the oil in by hand. No cold butter, no pastry cutter, no learning curve if it's your first pie crust.

Freezer-Friendly: Make a batch ahead of pie season; see Storage below for how.

Sifted flour in an aluminum pan.

Key Ingredients

Canola Oil: Replaces cold butter entirely - no cutting in, no chilling the fat first. That's what makes this crust so quick to pull together.

Ice Water: Keeps the dough tender instead of tough - add it cold, and don't overwork the dough once it's mixed in.

Flour and Salt: Just all-purpose flour, spooned and leveled (not packed) so the ratio stays right, plus a pinch of salt.

How to Make It

These photos are my mom's own hands making this crust - this is exactly how she's rolled it for more than 45 years.

Sifted flour in an aluminum pan.

Sift flour

Mom always sifts her flour before measuring, then spoons it into the measuring cup.

Mom's hands pouring canola oil into the flour mixture.

Add Oil

The oil is poured over the flour mixture and stirred in with a fork.

Flour mixture with oil worked into it until it resembles small peas.

Work with hands

Then it's worked into the flour with your hands until the mixture resembles small peas. Add water and shape into a ball.

Mom's hands cutting the ball of oil pie crust dough in half.

Divide the dough

Cut the ball of dough in half.

Oil Pie Crust dough rolled out between wax paper.

Roll out dough

Place the dough between two sheets of wax paper and roll. Place in pie shell and use as desired.

Mom's Tips for the Best Oil Pie Crust

  • Sift the flour before measuring. My mom's done this every time for 45 years. It's part of what keeps her crust light instead of dense, not just an extra step.
  • Add ice to water at the start of making the dough, this makes the water as cold as possible before adding to the flour mixture.
  • Start with 3 tablespoons of water, adding more water, 1 tablespoon at a time if needed until it can be shaped into a ball of dough.
  • A wooden rolling pin works best for this dough. It's what my mom always used, and it's the exact one I still roll with today.
  • The dough is fragile and it is best to roll each ball of dough between 2 sheets of wax paper or cling wrap, whichever works best for you.
  • Roll the pie crust out as thin as possible. A thick pie crust is tough.
  • Flipping the pie crust over while turning makes the dough relax more and makes it easier to spread out.

Storing Oil Pie Crust

If you're not using the dough right away, it'll keep in the fridge for up to 3 days. To store, flatten it into a round disc first, so it's ready to roll when you need it. Let it sit out about 5 minutes before rolling; it'll be too firm to work with straight from the fridge. I wouldn't push it much past 3 days though. The longer the dough sits, the more likely it is to dry out and crack when you roll it.

To freeze, shape the dough into a heat-resistant pie pan first, then freeze it there. Bake straight from the freezer as directed, just adding 5 minutes to the bake time - no need to thaw first.

Recipes Made with Pie Crust

I use this crust for more than dessert, so here are a few of my favorite ways to put it to work, sweet and savory.

Sweet:

Savory:

FAQ's About Pie Crust Using Oil

Can I use a different oil, like vegetable or avocado oil?

Yes. Any neutral, liquid oil works the same way canola does here. Avocado oil is a fine swap if that's what you have on hand.

Can I substitute butter for some of the oil?

You can go half butter, half oil for a bit more of that traditional flavor, but you'll need to cut the butter in cold first, the same as any butter crust.

Will this crust brown the same way a butter crust does?

Not quite. Oil crusts stay lighter since there's no butter to caramelize, but they bake up just as flaky.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Mom's hands holding a ball of dough made from Oil Pie Crust.

Oil Pie Crust

Shelby Law Ruttan
This easy oil pie crust recipe uses just four ingredients and no cold butter to cut in - the same tender, flaky crust my mom's made for 45 years, for sweet or savory pies alike.
4.25 from 12 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breads
Cuisine American
Servings 8
Calories 266 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Sift the flour, then measure the flour by lightly spooning it into a measuring cup. Level the cup and add it to a large mixing bowl.
  • Add the salt and mix into the flour with a hand whisk.
  • Pour the oil over top of the flour mixture. Using a fork, stir the oil into the flour mixture.
  • Continue to work the oil into the flour with your hands until the flour mixture resembles small peas.
  • Stir in the ice water and mix to form a ball. Divide the dough in half and roll each half into a 8-9 inch circle then use as directed with pie recipe.
  • If baking an empty pie shell, the pie crust should bake for 10 minutes at 425 or until golden.

Video

Nutrition

Calories: 266kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 292mgPotassium: 42mgFiber: 1gSugar: 1gCalcium: 6mgIron: 2mg
Keyword Oil Pie Crust
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Snickerdoodle Cookies

by Leave a Comment

These Pumpkin Snickerdoodle Cookies are soft, warmly spiced, and roll right into autumn with a cozy pumpkin twist. They are perfect for snack time or lunchbox treats. Their mild pumpkin flavor and snickerdoodle crunch make for a sweet fall snack you'll want second of.

Plate of soft and chewy pumpkin snickerdoodle cookies with a cinnamon sugar coating.

I love the classic snickerdoodle tang combined with the pumpkin sweetness in these cookies. If you are already a fan, you might also enjoy these Pumpkin Muffins, or my favorite Pumpkin Spice Latte Cookies, my go to recipes when craving seasonal comfort.

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Why You'll Love Pumpkin Snickerdoodle Cookies

Soft and chewy with just the right crisp on the outside. It's a hug in cookie form!

Mild pumpkin spice warmth without overpowering sweetness and great with a glass of milk or tea.

Easy to make with pantry basics plus pumpkin puree. Simple ingredients with big flavor.

Measuring cup filled with pumpkin puree being added to a bowl of cookie dough.

Key Ingredients

Please see the recipe card at the bottom of this post for full ingredient list and instructions.

  • Pumpkin puree: adds moisture and gentle pumpkin flavor without being too heavy.
  • Pumpkin pie spice: brings the warm, classic fall flavor to every bite.
  • Cream of tartar: gives that signature tang and chewy texture that makes a snickerdoodle special.
  • Dark brown sugar: adds a hint of caramel like sweetness and helps keep the cookies soft.
  • Butter: creates a rich flavor and soft, tender crumb.

Ingredient Substitutions

  • Swap pumpkin spice for ½ teaspoon cinnamon plus a big pinch of nutmeg and ginger, if pumpkin spice isn't on hand.
  • Use light brown sugar instead of dark brown sugar for a lighter molasses flavor.
  • Butter flavor vegetable shortening in place of softened for crispier cookies.
Hand mixer blending flours into a bowl of pumpkin cookie dough.

Recipe Variations

  • Chocolate dipped edges: dip half the cooled cookie in melted chocolate and let it set.
  • Nutty twist: sprinkle some chopped pepcans in the spiced sugar before baking for crunch.
  • Cookie sandwich: place with a thin layer of cream cheese frosting between two cookies.

Top Tips

  • Flatten the cookies slightly with the bottom of a drinking glass to help the cookie spread out more.
  • Roll dough balls generously in sugar coating for that classic snickerdoodle crackle and spice hit.
  • Use parchment paper to prevent the cookies from sticking to the baking sheet.
A round flattened cookie dough coated in cinnamon sugar, resting on parchment paper.

Storage

Store in an airtight container at room temperature for up to 4 days or in the freezer up to 3 months.

Serve with...

These pumpkin snickerdoodle cookies are perfect with a tall glass of milk or a mug of hot coffee.

More Pumpkin Recipes to Try

Pumpkin snickerdoodle cookie with a bite taken out, revealing a soft interior, with a stack of cookies in the background.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Plate of soft and chewy pumpkin snickerdoodle cookies with a cinnamon sugar coating.

Pumpkin Snickerdoodle Cookies

Shelby Law Ruttan
Soft and chewy with a crackly sugar coating, these Pumpkin Snickerdoodle Cookies bring a light pumpkin flavor and warm spice, perfect for a simple fall treat.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert Recipes
Cuisine American
Servings 24
Calories 103 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE COOKIES

FOR THE SUGAR COATING

Instructions
 

  • Preheat the oven to 350° F. In a large mixing bowl, whisk together the flour, salt, baking soda, cream of tartar, and pumpkin pie spice. Set aside.
  • In another large mixing bowl, add the butter, granulated sugar, and brown sugar. Mix with a hand mixer until creamy. Add the egg, pumpkin puree, and vanilla extract. Mix until combined.
  • Gradually add the flour mixture to the butter mixture and mix until combined. Set aside.
  • In a small bowl stir together the sugar and pumpkin pie spice.
  • Shape the cookie dough 1 tablespoon sized balls (using a small cookie scoop to measure) and roll the dough into the spiced sugar mixture.
  • Bake for 10 minutes, or until the cookies are golden around the edges.

Video

Nutrition

Calories: 103kcalCarbohydrates: 16gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 76mgPotassium: 29mgFiber: 0.3gSugar: 9gVitamin A: 527IUVitamin C: 0.2mgCalcium: 8mgIron: 1mgNet Carbohydrates: 15g
Keyword Pumpkin Spice Snickerdoodle Cookies
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Chocolate Avocado Pudding

by Leave a Comment

Chocolate Avocado Pudding is creamy and smooth vegan dessert recipe that is similar to a mousse. It is rich and silky with great chocolate flavor and sweetened with maple syrup. This recipe is so good for you that it is fully acceptable to enjoy this as part of breakfast also!

If you're looking for a vegan dessert recipe that is no cook and no bake, then then you need to look no further than this Chocolate Avocado Pudding. The bonus is you are not only getting dessert, but a healthy dessert to boot!

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Three small glass jars filled with chocolate avocado pudding topped with whipped cream and raspberry with 2 jars blurred in the background.

🥑 Avocado Dessert Recipe

Avocado is usually thought of as an ingredient to enjoy in a savory recipe such as guacamole, or as a topping to tacos. When it comes to dessert, it is not an ingredient that many would consider using in a sweet recipe.

However, using it in a dessert recipe is actually a great idea. It is full of fiber and good for you fats, making it one fruit that you shouldn't avoid.

The avocado allows this recipe to become a no cook recipe. So, it is ready to enjoy in just minutes!

An avocado cut in half with the brown pit still inside one half and the half without the pit behind it with 2 whole avocados in the background on a wooden cutting board.

🥘 Ingredients

Avocado, this is what gives this chocolate pudding a rich creamy and indulgent feel, and you can barely taste the avocado!

Maple Syrup, use any grade syrup you like, or use a sugar-free maple syrup product.

Dutch Process Cocoa Powder, this is a deep dark chocolate that is more mellow in flavor and dissolves easier in liquids than regular cocoa powder.

Fresh orange juice squeezed from a oranges. We used a cara cara orange for this particular recipe, but any type of orange can be used.

Almond Milk

Fresh Raspberries

Non-Dairy Whipping Cream, this can be bought in an aerosol can in the dairy section of the grocery store.

A gold spoonful of chocolate avocado pudding and whipped topping with the jar of pudding blurred in the background

🍽 Equipment

Wooden Citrus Reamer

Magic Bullet

Strainer (for the orange juice pulp)

Glass measuring cups, I use these to place the strainer over top of and juice the orange into it. (see video)

🔪 Instructions

Step 1:

  1. Add the avocado flesh, maple syrup, cocoa powder, orange juice, vanilla, almond milk, and salt to the cup of a nutribullet or blender
  2. Pulse a few times until the pudding begins to come together. Process 1 to 2 minutes until the avocado is completely pureed, and the mixture is smooth.

Step 2:

  1. Divide the chocolate avocado pudding between 3 small bowls. Cover with plastic film, and chill for at least 2 hours, until the pudding is set.
  2. To serve, top with whipped cream and 3 raspberries per bowl.
A small glass jar filled with chocolate avocado pudding and topped with whipped cream and a fresh raspberry with 2 more jars blurred in the background.

💭 Top tip

  • Be sure to scrape the sides of the blender down often to ensure all of the ingredients are blended together smoothly.
  • Refrigerate the pudding overnight to allow the flavors to develop.
  • Push the avocado through a ricer or sieve before blending to aid in a smooth blend.

📖 Variations

  • Make this chocolate avocado pudding keto by subbing sugar free maple syrup.
  • Use honey (no longer vegan if honey is used) in place of the maple syrup.
  • Substitute cashew, coconut, or oat milk for the almond milk.
  • Sprinkle the top of the finished recipe with chocolate chips and toasted coconut.
  • Add 1 teaspoon of cinnamon to the avocado mixture before blending.
  • Boost the chocolate flavor by adding a shot of espresso to the mixture before blending.
  • Omit the whipped topping and sprinkle lightly with sea salt and blueberries.
  • Lightly sprinkle the top of the whipped topping with a pinch of cayenne pepper.

More Vegetarian Avocado Recipes

Another quick and easy blender recipe to try is this Berry Smoothie Bowl!

*If you made this pudding recipe, please give it a star rating*

📖 Recipe

A small glass jar filled with chocolate avocado pudding and topped with whipped cream and a fresh raspberry with 2 more jars blurred in the background.

Chocolate Avocado Pudding

Shelby Law Ruttan
Chocolate Avocado Pudding is a smooth, creamy, healty, and delicious way to enjoy avocado as a dessert!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Desserts
Cuisine American
Servings 3
Calories 188 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Add the avocado flesh, maple syrup, cocoa powder, orange juice, vanilla, almond milk, and salt to the cup of a nutribullet or blender.
  • Pulse a few times until the pudding begins to come together. Process 1 to 2 minutes until the avocado is completely pureed, and the mixture is smooth.
  • Divide between 3 small bowls. Cover with plastic film, and chill for at least 2 hours, until the pudding is set.
  • To serve, top with whipped cream and 3 raspberries per bowl.

Nutrition

Calories: 188kcalCarbohydrates: 24gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 132mgPotassium: 478mgFiber: 6gSugar: 15gVitamin A: 153IUVitamin C: 20mgCalcium: 62mgIron: 1mg
Keyword Chocolate Avocado Pudding
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Apple Pie Spice Recipe

by Leave a Comment

Bring the warm flavors of fall into your kitchen with this simple homemade Apple Pie Spice blend. It's a pantry staple that's easy to mix to gether in just a few minutes and will add cozy flavor to your favorite baked goods.

A small glass jar filled with apple pie spice, sitting on a wooden surface with the lid beside it.

i always keep a jar of this spice mix on hand beause it's so versatile. It's not only delicious in apple pie, but perfect in muffins, pancakes, or sprinkled onto oatmeal.

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Why You'll Love This Apple Pie Spice Recipe

  • Quick and easy: only takes 5 minutes to put together.
  • Better than store-bought: fresh flavor without additives or fillers.
  • Versatile blend: works in pie, cookies, breads, or sprinkled on fruit.

Key Ingredients

  • Cinnamon: the base of the mix, bringing sweet warmth.
  • Nutmeg: adds depth and a slightly nutty note.
  • Allspice: a touch of clove like flavor that rounds out the blend.
  • Cardamom (optional): gives a hint of floral spice.
  • Ginger: adds a little kick of brightness.
A hand holding a glass jar of brown spices showing through the glass.

Substitutions and Variations

  • Ground cloves can be used in place of allspice.
  • Add a citrus twist with a little dried orange peel.
  • Combine with brown sugar to sprinkle over fresh fruit or buttered toast.

Top Tips

  • Use the freshest spices you can find for the bet flavor.
  • Shake the jar well before each use to evenly distribute the spices.
  • Make a double batch so you always have some on hand during baking season.

Storage and Shelf Life

Keep the apple pie spice in a tightly sealed jar in your spice cabinet. Stored properly, it will last up to two years.

A jar of apple pie spice with a measuring spoon of ground ginger being added on top.

How To Use Apple Pie Spice

This blend is perfect for my Homemade Apple Pie and Apple Crisp recipe in place of the cinnamon and nutmeg. It is also great sprinkled on homemade applesauce or sprinkled with a little powdered sugar over my Apple Dutch Baby.

If you enjoy homemade spice blends, you may also like these:

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A small glass jar filled with apple pie spice, sitting on a wooden surface with the lid beside it.

Homemade Apple Pie Spice

Shelby Law Ruttan
Apple Pie Spice is a warm and fragrant blend of spices that makes every apple dessert taste like comfort food. With just a few ingredients, you can create a versatile mix that's perfect for baking, cooking, or stirring into breakfast dishes.
5 from 1 vote
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Prep Time 5 minutes
Total Time 5 minutes
Course condiment
Cuisine American
Servings 16
Calories 9 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place all of the spices in a glass jar with a tight seal. Shake to combine
  • Store in in a tightly sealed jar in the spice cabinet up to 2 years.

Video

Nutrition

Calories: 9kcalCarbohydrates: 2gProtein: 0.1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gSodium: 0.5mgPotassium: 15mgFiber: 1gSugar: 0.2gVitamin A: 7IUVitamin C: 0.2mgCalcium: 23mgIron: 0.2mgNet Carbohydrates: 1g
Keyword Apple Pie Spice Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Vegan Steak Fajitas Recipe

by Leave a Comment

Vegan Steak Fajitas are strips of vegan steaks that are seasoned and fried with a combination of sliced onions, red, and green bell pepper. They are served up in warmed corn tortillas for a delicious plant-based dinner that can be ready in no time for the whole family can enjoy.

Serve these Vegan Steak Fajitas on meatless Monday, or any weeknight for that matter! The savory and slightly spicy filling is sure to satisfy your hunger.

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Vegan Steak Fajitas in a black cast iron skillet with steak strips to the right and peppers and onions to the left side with cilantro on top of the fajitas and in the background to the left.

Easy Vegan Dinner

When you have a vegan or vegetarian in the house, sometimes it can feel like a chore trying to figure out what to feed them (or yourself). What I love about these Vegan Steak Fajitas is the fact that it is made with vegan steaks that you can make right at home and store in the fridge until your ready to make dinner. 

As long as you have made the homemade gluten steaks ahead of time, all you need to do is slice, season, and cook. This is all just a matter of minutes (about 20) before your family can enjoy this super flavorful dinner recipe.

Vegan Meat Substitutes

If you have never eaten vegetarian before, you may wonder what all these terms are. I explain what Vital Wheat Gluten Flour is in this Vegan Steaks Recipe post but I will touch a little bit here as well.

All of these terms, Seitan, Wheat Meat, and Textured Wheat Protein are referring to what is made with Vital Wheat Gluten Flour. The flour is mixed with water and due to the structure of the flour being mostly protein, the mixture can become very rubber-like. Vegan Steaks are usually simmered in a broth that infuses flavor into the gluten. 

A Vegan Steak can have a spongy but firm texture. It also acts like a sponge as it absorbs liquid fast. For this reason, it takes on the flavors in these Vegan Steak Fajitas very well.

Vegan Steak Fajitas on a black plate with cilantro on top of the fajitas and in the background to the left.

🥘 Ingredients

This is a quick overview. For the complete ingredient amounts and instructions, scroll down to the recipe card.

Vegan Steak, I make this homemade Vegan Steak Recipe and keep it in the fridge until ready to use in recipes.

Red & Green Bell Pepper cut into long thin strips.

Onions, sliced into thin slices

Homemade Taco Seasoning is the best and healthiest way to season. 

Low Carb Tortillas or Corn Tortillas

Olive Oil

Red and Green Bell Pepper strips with onion slices in a skillet.


🔪 Instructions

Step 1:

  1. Place the vegan steak strips in a large mixing bowl. Sprinkle the remaining homemade taco seasoning over top and toss to coat. Set aside.

Step 2:

  1. Add 1 tablespoon of olive oil to a large skillet warm over medium high heat until hot.
  2. Place the onion slices, red, and green bell pepper slices in the skillet. Cook, stirring often, for 5 minutes, or until the onions and peppers are just starting to soften.
  3. Sprinkle 1 tablespoon of the taco seasoning over top of the onions and peppers. Stir to coat the vegetables. 
  4. Transfer the pepper mixture to a bowl and set aside.

Step 3:

  1. Add the remaining olive oil to the skillet and heat until hot.
  2. Transfer the vegan steak strips to the skillet and cook, stirring often, until steak strips have warmed thru. 
  3. Return the pepper mixture to the vegan steak mixture and cook for 1 minute, or until steak strips have rewarmed.
Upclose image of vegan steak fajitas in a cast iron skillet.

💭 Top Tips

  • Place the vital wheat gluten flour in a large bowl, then pour the water on top of the gluten flour. Quickly stir and shape the gluten into log shapes.
  • Toss the steak strips with the taco seasoning at the start of the recipe to allow the flavor to absorb into the steak strips.
  • Adjust the taco seasoning to your own level of spicy. 

📖 Variations

  • Firm tofu, store bought tempeh, or portobello mushrooms can be substituted for the vegan steaks.
  • Add extra spice with sriracha or chipotle sauce.
  • Serve with guacamole, salsa, pico de gallo, sliced avocados, and vegan cheese.
Cooked homemade seitan strips on a black plate with cilantro on top of the fajitas and in the background to the left.

More Vegan Dinner Ideas

Some of these recipes call for dairy products, any of the dairy products used in these recipes can be substituted with its plant-based partner.

Tofu Burgers

Spicy Black Bean Burgers

Coconut Curry Tofu Bowl

Mom's Lentil Toastadas

Marinated Tofu Salad

*If you made this Vegan Steak Fajita recipe, please give it a star rating*

📖 Recipe

A cast iron skillet with vegan steak fajitas and 3 flour tortillas to the right of the skillet.

Vegan Steak Fajitas

Shelby Law Ruttan
Strips of seasoned vegan steaks, bell peppers, and onions sauteed and served as desired for a delicious vegan dinner.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Mexican
Servings 4
Calories 184 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 2 cups sliced vegan steaks
  • 1 medium red bell pepper , sliced
  • 1 medium green bell pepper , sliced
  • 2 large onions , sliced
  • 2 tablespoons extra virgin olive oil  , divided
  • 2 tablespoons  homemade taco seasoning  , divided

Instructions
 

  • Place the vegan steak strips in a large mixing bowl. Sprinkle the 1 tablespoon of homemade taco seasoning over top and toss to coat. Set aside.
  • Add 1 tablespoon of olive oil to a large skillet warm over medium high heat until hot. Place the onion slices, red, and green bell pepper slices in the skillet. Cook, stirring often, for 5 minutes, or until the onions and peppers are just starting to soften.
  • Sprinkle 1 tablespoon of the taco seasoning over top of the onions and peppers. Stir to coat the vegetables. Transfer the pepper mixture to a bowl and set aside.
  • Add the remaining olive oil to the skillet and heat until hot. Transfer the vegan steak strips to the skillet and cook, stirring often, until steak strips have warmed thru. 
  • Return the pepper mixture to the vegan steak mixture and cook for 1 minute, or until steak strips have rewarmed. Serve as desired

Nutrition

Calories: 184kcalCarbohydrates: 13gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 419mgPotassium: 224mgFiber: 3gSugar: 5gVitamin A: 1160IUVitamin C: 68mgCalcium: 22mgIron: 1mg
Keyword Vegan Steak Fajitas
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air-Fryer Brussels Sprouts with Balsamic Butter

by Leave a Comment

Crispy on the outside and tender inside, these air-fryer brussels sprouts are tossed in a rich brown butter balsamic sauce and topped with smoky bacon. They make the perfect side dish for weeknights or holidays.

Crispy air fryer brussels sprouts topped with bacon pieces and tossed in a browned balsamic butter.

This recipe is one I love for its simplicity and bold flavor. It's a nice change from the usual roasted sprouts and pairs beautifully with chicken, pork, or steak. If you enjoyed my Sriracha Maple Delicata Squash, you'll appreciate the sweet and savory balance here.

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Why You'll Love Crispy Brussels Sprouts

Quick cooking: the air fryer gives you crispy sprouts in just 10 minutes.

Bold flavor: brown butter, balsamic vinegar, and soy sauce make a rich, savory coating.

Versatile dish: perfect for everyday dinners or a holiday side.

Key Ingredients

See the recipe card at the bottom of this post for a full list of ingredients and instructions.

Raw brussels sprouts cut in half and in a white mixing bowl.
  • Brussels sprouts: fresh, trimmed, and halved for even cooking.
  • Olive oil: helps the sprouts crisp in the air fryer.
  • Brown butter: adds a nutty, rich flavor.
  • Balsamic vinegar: a touch of tang that balances the richness.
  • Soy sauce: brings a savory depth of flavor.
  • Bacon: optional, but adds a smoky touch.

Ingredient Substitutions

  • Use coconut aminos instead of soy sauce for a lower-sodium option.
  • Swap turkey bacon for a lighter take.
  • Try avocado oil in place of olive oil.

Variations on Air-Fryer Brussels Sprouts

  • Parmesan style: toss with grated parmesan cheese before serving.
  • Spicy kick: add crushed red pepper flakes or a drizzle of sriracha.
  • Sweet glaze: stir in a touch of honey or maple syrup with the butter sauce.
Fresh cooked and lightly seasoned brussels sprouts arranged on an air fryer rack.

Tips for Perfect Brussels Sprouts

  • Dry well: moisture prevents crisping, so pat sprouts dry before tossing with oil and air frying.
  • Don't crowd: give sprouts space in the air fryer basket for even crisping.
  • Flip halfway: ensures both sides get browned and crunchy.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3-4 minutes until warmed through and crisp again.

Crispy air fryer brussels sprouts topped with bacon pieces and tossed in a browned balsamic butter.

Serve With...

These air-fryer brussels sprouts go great with Air Fryer Turkey Breast and Garlic Mashed Potatoes for a complete meal. They also make a great side to my Grilled Ham and Cheese Sandwich recipe or Quick ad Easy Philly Cheesesteak Sandwiches for a lunch option.

More Easy Vegetable Recipes to Try

If you enjoy flavorful vegetable sides, you'll like my Air Fryer Zucchini Fries, Sweet Chili Cauliflower, Air Fryer Broccolini, and Crispy Accordion Potatoes.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Crispy air fryer brussels sprouts in an orange bowl topped with bacon pieces and tossed in a browned balsamic butter.

Air-Fryer Brussels Sprouts with Balsamic Butter

Shelby Law Ruttan
Golden and crisp on the edges with a tender bite inside, these air fryer brussels sprouts are coated in a nutty brown butter balsamic sauce that adds rich flavor with just the right hint of tang. A sprinkle of bacon on top makes them irresistible and perfect for serving alongside any main dish.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 142 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place the brussels sprouts in a large bowl and cover with warm tap water. Allow to sit for 10 minutes.
  • Drain the sprouts and lightly pat dry with a paper towel. Dry out the bowl the sprouts were soaking in and return the dry sprouts to the bowl.
  • Drizzle the brussels sprouts with the olive oil and season with salt and pepper to taste. Toss to coat.
  • Cook the brussels sprouts in the air fryer for 5 mins at 400 degrees. Pull out the trays and flip the sprouts over. Cook an additional 5 minutes, or until the sprouts are crispy and just tender enough to stab with a fork.
  • While the brussels sprouts are air frying, warm the butter in a small saucepan over medium high heat. Cook until the butter begins to bubble and begins to turn brown. Remove the butter from the heat and stir in the soy sauce and balsamic vinegar.
  • Transfer the brussel sprouts to the butter sauce and toss to coat. Place the sprouts in a serving dish and sprinkle with crispy bacon.

Nutrition

Calories: 142kcalCarbohydrates: 8gProtein: 5gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 20mgSodium: 314mgPotassium: 334mgFiber: 3gSugar: 2gVitamin A: 692IUVitamin C: 64mgCalcium: 35mgIron: 1mgNet Carbohydrates: 5g
Keyword Air Fryer Brussels Sprouts, balsamic brussels sprouts, brown butter brussels sprouts, brussels sprouts air fryer, crispy brussels sprouts, easy vegetable recipes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Vegetarian Chicken Fried Steaks

by Leave a Comment

Vegetarian Chicken Fried Steaks are made with a vegan steak that is double battered and fried to crispy deliciousness. They are then covered in a comforting almond milk gravy for a delicious vegetarian dinner the whole family will enjoy.

I like to serve these Vegetarian Chicken Fried Steaks to my family for special holidays, Sunday Dinner, and Birthday. This is a vegetarian comfort food my whole family loves to savor.

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Two vegetarian chicken fried steaks on a black plate covered with gravy and chopped green chives with roasted brussels sprouts blurred in the background.

Vegetarian Comfort Food

Vegetarians need comfort too and these Vegetarian Chicken Fried Steaks is probably one of the best comfort food recipes out there for non meat eaters. The gluten steak is double dipped in egg batter and flour mixture then fried in oil just like the real thing.

Chicken Fried Steak is normally made with beef cube steak. This vegetarian version is made with a beef flavored gluten steak with a nice thick seasoned crispy coating. The gluten steaks stay nice and moist on the inside and it is so delicious, you could probably eat the steaks alone in a sandwich without bothering with the gravy!

vegan steak coated in flour on baking sheet lined with parchment paper.

🥘 Ingredients

Vegan Steaks, this particular Vegan Steak Recipe has a beef like flavor and is what I use to make Chicken Fried Steaks.

Flour, Paprika, Garlic Powder, Salt & Pepper as the breading on the steak.

Baking soda and baking powder are used as leavening agents and they aid in making the crust on the chicken fried steak crispy.

Buttermilk, Milk, and Heavy Cream

Hot Sauce is added for flavor, I used this one.

Frying Oil, use an oil that doesn't smoke at high temperatures. Canola oil or peanut oil are good choices.

Vegetarian Chicken Fried Steaks cooking in a skillet of hot oil.

🔪 Instructions

FOR THE STEAKS

Step 1:

  1. In a large bowl, whisk together the flour, 1 teaspoon pepper, 1 teaspoon salt, smoked paprika, garlic powder, baking soda, and baking powder. Set aside.
  2. In a separate shallow bowl, whisk together the milk mixture, hot sauce, and eggs.
  3. Line a large baking sheet with parchment paper.

Step 2:

  1. Remove the gluten steaks from the broth and pat dry with a paper towel.
  2. Dredge the steaks in the flour mixture, shaking off the excess. Dredge the flour coated steak in the egg mixture, then dredge it one more time in the flour. Transfer the steaks to the parchment paper lined baking sheet after coating with the flour mixture until all steaks are coated.
  3. Sprinkle the gluten steaks with any remaining flour mixture, pressing in with your fingers, making sure each steak is well coated.

Step 3:

  1. Preheat the oven to 250 degrees. Place a large skillet over medium-high heat. Add enough oil to the skillet to approximately ¼ inch deep.
  2. When the oil is hot, add the gluten steaks and cook for 3 minutes on each side, or until golden brown.
  3. Remove the steaks from the skillet and place on a paper towel to drain.
  4. Repeat until all Steaks have been fried.

FOR THE GRAVY

Step 1:

  1. Remove all but 4 tablespoons of the fat from the skillet. Whisk in the flour, salt, and pepper and cook for 2 minutes.
  2. Gradually whisk in the milk and heavy cream. Continue stirring constantly until gravy comes to a boil. Simmer for 2 minutes, or until the gravy has thickened.
A skillet with country gravy that is lightly bubbling over the heat.

💭 Top Tips

  • Sprinkle any leftover flour coating over top of the steaks. Press the flout into the coating to help it stick. This produces a thicker, crispier crust on the steak.
  • If buttermilk is not available, place 1 tablespoon of vinegar in the milk and allow it to sit for 10 minutes.
  • To prevent the breading from separating from the gluten steak while cooking, be sure to do a double dredging of flour. Start with egg, dip in flour, then dip in egg again and add a second coating of flour.

📖 Variations

  • Substitute plain bread crumbs for the flour.
  • Serve the steak sandwich style and cover it with gravy. 
  • Cut the gluten steaks into strips, bread, and deep fry to make vegan "finger steaks."
Vegetarian Chicken Fried Steak covered with gravy and one piece cut out of the steak on a black plate.

🥗 Side Dishes

Serve these Vegetarian Chicken Fried Steaks with any of the following sides listed below.

Mashed Cauliflower with Garlic and Chives

Sauteed Mushrooms

Mashed Potatoes with Garlic and Chives

Garlic Mashed Cauliflower with Browned Butter

A cut piece of vegetarian chicken fried steak on a fork with the plate blurred in the background.

More Vegetarian Recipes

*If you made this vegetarian country fried steak recipe, please give it a star rating*

📖 Recipe

Vegetarian Country Fried Steak with Country Gravy

Shelby Law Ruttan
Delicious gluten steaks double dipped in coating and fried until crisp are served with a country style gravy for a complete comfort food recipe.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 431 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 8 Vegan Steaks
  • 1 cup 1 cup all purpose flour
  • 1 teaspoon 1 teaspoon ground black pepper
  • 1 teaspoon 1 teaspoon salt
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup 1 cup buttermilk
  • 2 teaspoons hot sauce
  • 2 large eggs
  • oil enough to fill pan to 2"

Instructions
 

FOR THE STEAKS

  • In a large bowl, whisk together the flour, 1 teaspoon pepper, 1 teaspoon salt, smoked paprika, garlic powder, baking soda, and baking powder. Set aside.
  • In a separate shallow bowl, whisk together the milk mixture, hot sauce, and eggs.
  • Line a large baking sheet with parchment paper. Set aside.
  • Remove the gluten steaks from the broth and pat dry with a paper towel.
  • Dredge the steaks in the flour mixture, shaking off the excess. Dredge the flour coated steak in the egg mixture, then dredge it one more time in the flour. Transfer the steaks to the parchment paper lined baking sheet after coating with the flour mixture until all steaks are coated.
  • Sprinkle the gluten steaks with any remaining flour mixture, pressing in with your fingers, making sure each steak is well coated.
  • Preheat the oven to 250 degrees. Place a large skillet over medium-high heat. Add enough oil to the skillet to approximately ¼ inch deep.
  • When the oil is hot, add the gluten steaks and cook for 3 minutes on each side, or until golden brown.
  • Remove the steaks from the skillet and place on a paper towel to drain.
  • Repeat until all Steaks have been fried. Place in oven to keep warm.

FOR THE GRAVY

  • Remove all but 4 tablespoons of the fat from the skillet. Whisk in the flour, salt, and pepper and cook for 2 minutes.
  • Gradually whisk in the milk and heavy cream. Continue stirring constantly until gravy comes to a boil. Simmer for 2 minutes, or until the gravy has thickened.

Nutrition

Calories: 431kcalCarbohydrates: 36gProtein: 56gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 100mgSodium: 1957mgPotassium: 168mgFiber: 4gSugar: 3gVitamin A: 360IUVitamin C: 1mgCalcium: 121mgIron: 5mg
Keyword Vegetarian Chicken Fried Steaks
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Zucchini Pie

by Leave a Comment

This Keto Zucchini Pie is a savory low carb recipe made with fresh zucchini, tomato, parmesan, and Italian herbs. It bakes up golden and cheesy with a light, tender center.

A wedge of keto zucchini pie on a black plate with a sliced cherry tomato on the side garnisheed with fresh thyme.

It reminds me of the Crustless Spinach Quiche I grew up with, only this version keeps it keto friendly. If you've tried my Zucchini Cheddar Biscuits or Baked Zucchini Chips, this recipe will be another favorite.

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Why You'll Love This Recipe

Low carb: coconut flour and almond milk keep this zucchini pie keto-friendly.

Fresh flavor: tomatoes and zucchini add color, freshness, and texture.

Simple bake: no crust or complicated prep needed, just mix, pour, and bake.

Key Ingredients for Keto Zucchini Pie

See the recipe card at the end of this post for a full list of ingredients and instructions.

Overhead view of ingredients including eggs, milk, cheese, spinach, onion, mushrooms, bacon, seasonings, and an unbaked pie crust.
  • Eggs: the base that binds the pie together.
  • Coconut flour: a low carb flour option that keeps carbs in check.
  • Parmesan cheese: adds rich, salty flavor throughout the pie.
  • Zucchini and tomato: fresh vegetables that bring brightness to the dish.
  • Italian seasoning: a quick blend for savory herb flavor.

Ingredient Substitutions

  • Cheese swap: try mozzarella or cheddar instead of parmesan.
  • Milk alternative: use half and half in place of almond milk for extra richness (this will increase carb count).
  • Veggie switch: swap tomatoes with chopped red bell peppers.

Variations on Keto Zucchini Pie

  • Breakfast version: stir in cooked turkey sausage or bacon.
  • Spicy pie: add red pepper flakes or diced jalapeno.
  • Cheesy top: sprinkle mozzarella on top before baking for a gooey layer.

Tips for Perfect Keto Zucchini Pie

  • Use fresh zucchini: young, tender zucchini gives the best flavor and texture.
  • Uniform slices: cut zucchini evenly so it bakes consistently.
  • Rest before serving: allowing the pie to cool for 10-15 minutes makes slicing easier and helps the flavors settle.
Round white baking dish filled with a raw zucchini mixture ready to be baked.

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 4 days. To reheat, places slices in the oven at 325°F for about 10 minutes, or microwave gently until warmed through.

Serve with...

Pair this Keto Zucchini Pie with Air Fryer Asparagus or Air Fryer Broccolini for a light meal. It also makes a delicious brunch when served alongside Air Fryer Bacon or Air Fryer Breakfast Sausage.

Golden brown baked keto zucchini pie in a white fluted-edge baking dish.

More Easy Keto Recipes You'll Love

If you're looking for more easy keto recipes, try my Keto Broccoli Salad, Egg Muffin Cups, Cauliflower Steaks, and Low Carb Oatmeal a try.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A wedge of keto zucchini pie on a black plate with a sliced cherry tomato on the side garnisheed with fresh thyme.

Keto Zucchini Pie

Shelby Law Ruttan
This Keto Zucchini Pie is a cheesy, veggie-filled bake that's light yet satisfying. A versatile dish that works for any meal of the day.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Keto Main Dish
Cuisine American
Servings 4
Calories 170 kcal

Equipment

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Ingredients
  

Instructions
 

  • Preheat the oven to 350 degrees. In a large mixing bowl, mix the eggs until combined. Stir in the onion, almond milk, coconut flour, parmesan cheese, italian seasoning, salt, and pepper until just combined.
  • Gently stir in the zucchini and tomato. Transfer the batter to the pie plate
  • Bake for 35 minutes, or until knife inserted in center comes out clean cool for 15 minutes before serving.

Nutrition

Calories: 170kcalCarbohydrates: 11gProtein: 12gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 148mgSodium: 695mgPotassium: 278mgFiber: 5gSugar: 4gVitamin A: 442IUVitamin C: 12mgCalcium: 241mgIron: 2mgNet Carbohydrates: 6g
Keyword coconut flour zucchini pie, keto vegetable pie, Keto Zucchini Pie, keto zucchini recipe, low carb zucchini pie, zucchini tomato pie
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Vegan Steak Recipe with Vital Wheat Gluten

by 2 Comments

Three country fried vegan steaks on a cream colored plate.

Growing up in the Seventh-day Adventist Church, plant-based cooking was simply the way we ate. Long before "vegan" was a trend, Adventist home cooks were making their own gluten protein from scratch - and this seitan steak recipe is a direct descendant of that tradition. What makes this version different from anything you'll find on a grocery store shelf or most recipe blogs is the broth.

A deeply layered combination of George Washington Brown Broth Powder, Vegemite, hickory smoked torula yeast, liquid aminos, and a touch of instant coffee creates a rich, savory cooking liquid that the gluten steaks absorb over a long, slow simmer. The result is a tender, flavorful steak that is delicious eaten straight from the pot, battered and fried for a comforting country dinner, or sliced into strips for fajitas.

This recipe makes a generous batch of about 23 steaks - perfect for feeding a family, stocking the freezer, and having a homemade plant-based protein ready all week long.

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This is the Recipe I Grew Up With - Here's Why You'll Love it

  • Batch cooking made easy. One pot gives you around 23 steaks that divide beautifully into family portions for the freezer. Make it on a Sunday and you're set for weeks.
  • The broth is everything. The layered, savory cooking liquid is what sets this recipe apart. These steaks are seasoned all the way through, not just on the outside.
  • Good old-fashioned homemade protein. Making your own seitan costs a fraction of store-bought meat alternatives, and the flavor and texture are genuinely better.
  • Endlessly versatile. Eat them straight from the broth, bread and fry them, toss them in fajitas - they work anywhere you'd reach for beef.
Ingredients from top going clockwise, coconut aminos, vegemite, garlic powder, hickory smoked torula yeast, broth powder, oil,

What You'll Need to Make These Gluten Steaks

For the Steaks

  • Vital wheat gluten - The protein base of the recipe. See the FAQ section below for more on what this ingredient is and how it behaves.
  • Water - Just 3 cups to bring the dough together.

For the Broth

  • Onion and celery - Sautéed first to build the base of the broth.
  • Extra virgin olive oil - For sautéing the vegetables.
  • Water - 10 cups to create a full simmer bath for the steaks.
  • Liquid aminos - A protein concentrate made from soybeans, similar to soy sauce but with a smoother, less salty flavor. Adds deep savory notes to the broth.
  • Hickory smoked torula yeast - One of the secret weapons here. Vegan, sugar-free, and salt-free, the hickory smoked variety gives the steaks a subtle smokiness that liquid smoke alone cannot replicate.
  • George Washington Rich Brown Broth Powder - A vegan broth powder that contributes deep, beefy-tasting richness to the cooking liquid. Two packets go into the broth.
  • Vegemite - A yeast extract paste packed with umami and B vitamins. It adds a savory, malty depth that has been a staple in plant-based cooking for generations. A little goes a long way.
  • Instant coffee - A small amount deepens the color and adds a subtle roasted bitterness that rounds out the broth. You will not taste coffee in the finished steaks, but you would notice its absence.
  • Garlic powder - Background flavor throughout the broth.
Broth with vegan steaks before the steaks expanded in the broth.

Let's Make Them - Step by Step

Step 1: Build the Broth

Heat the olive oil in a large stockpot over medium-high heat. Add the diced onion and celery and cook for about 3 minutes, until softened and fragrant.

Add the water, liquid aminos, hickory smoked torula yeast, George Washington broth powder, Vegemite, instant coffee, and garlic powder. Stir well and bring to a full boil.

Step 2: Mix the Dough (Work Fast!)

While the broth comes to a boil, pour 3 cups of water into a large bowl and add the vital wheat gluten flour. Mix quickly - this dough comes together almost instantly. Knead only until the water is fully absorbed and a cohesive dough forms. Overworking develops too much gluten and results in tough steaks instead of tender ones. The whole process should take well under 2 minutes.

Step 3: Shape and Slice

Turn the dough onto a work surface and roll into a log about 2 inches in diameter. Slice into rounds about ¼ to ½ inch thick. The steaks will nearly double in size during cooking, so err on the thinner side.

Step 4: Simmer Low and Slow

Place the sliced steaks into the boiling broth in a single layer - do not stack them, as they will fuse together as the gluten expands. Reduce the heat to medium-low, cover partially, and simmer for 4 to 6 hours.

This long, unhurried simmer is the heart of the recipe. The steaks absorb the savory broth deeply as they cook, becoming tender and fully seasoned throughout - far more flavorful than steaming or a quick boil. They'll expand first, then gradually firm back up over the full cooking time.

Homemade Vegan Steaks simmering in the broth.

Storing These Steaks (They Keep Beautifully!)

One of the best things about this recipe is how well it keeps.

In the refrigerator: Store the cooked steaks fully submerged in their cooking broth in an airtight container. The broth acts as a natural preservative, keeping them fresh and flavorful for up to 2 weeks - much longer than most refrigerated seitan.

In the freezer: Divide into family-sized portions with broth, and freeze for up to 3 months. Freezing in the broth preserves both texture and flavor. Thaw in the refrigerator the day before you plan to serve.

Ways to Switch It Up

  • Chicken-style seitan: Swap the beef-flavored broth for a lighter version using vegetable stock and poultry seasoning, and skip the torula yeast and instant coffee. Batter and fry these lighter steaks and serve with tartar sauce - they have a texture that reminds many people of pan-fried sea scallops. Wonderful.
  • Soy sauce: Works in place of liquid aminos if that's what you have on hand. Tamari works too.
  • Liquid smoke: If you can't find hickory smoked torula yeast, a few drops of liquid smoke can stand in. Use sparingly - it's much more concentrated.
  • Nutritional yeast: Stir ½ cup into the vital wheat gluten flour before mixing for a slightly cheesy, nutty flavor in the finished steaks.

A Few Tips Before You Start

  • Quick hands win. Vital wheat gluten activates on contact with water. The faster you mix and the less you knead, the more tender the finished steak. Watch the video above to see the right consistency.
  • Don't stack the steaks in the pot. They expand as they cook and will fuse together if layered. Give each one its own space.
  • Use a big pot. These steaks nearly double in size during the first hour before shrinking back down. A pot that is too small makes even cooking difficult.
  • Keep the simmer gentle. A hard rolling boil can make the texture spongy. Low and slow gives the best results.
Homemade meat substitute that has been simmered in a broth.

Your Questions Answered

What is vital wheat gluten?

Vital wheat gluten is a concentrated flour made entirely from the protein found in wheat. Regular wheat flour is hydrated to activate the gluten proteins, then the starch is washed away and the remaining gluten is dried and ground into a fine powder. It is not quite a flour in the traditional sense - it behaves more like a binder and structural agent. Just ¼ cup contains roughly 23 grams of protein, 4 grams of carbohydrates, and almost no fat.

Is this recipe gluten-free?

No. Vital wheat gluten is the entire basis of the recipe and cannot be substituted if you need a gluten-free result. If you have celiac disease or a gluten intolerance, this recipe is not appropriate for you.

Are seitan steaks and gluten steaks the same thing?

They refer to the same basic product - a protein made from wheat gluten - but the cooking method varies by recipe. Some seitan recipes wrap the dough in foil and steam it. This recipe uses a long, slow simmer in flavored broth, which allows the steaks to absorb flavor throughout rather than just on the surface.

Does vegan steak taste like beef?

Not exactly - and that is not the goal. These steaks have their own satisfying, savory, hearty flavor that comes from the broth ingredients rather than trying to perfectly replicate beef. Many people who grew up eating these in plant-based households find them deeply comforting on their own terms.

Can I eat these straight from the broth?

Yes! The steaks are fully cooked and flavorful enough to eat directly from the pot, served over rice or mashed potatoes with the broth ladled on top. No additional cooking is required, though many people prefer to pan-fry or batter-fry them before serving.

A cast iron skillet with vegan steak fajitas and 3 flour tortillas to the right of the skillet.

So Many Ways to Put These to Work

These gluten steaks are a true kitchen workhorse. Here are the most popular ways to use them:

Vegetarian Chicken Fried Steaks - Batter and double-fry the steaks until golden and crispy, then smother with homemade country-style gravy made with almond milk. This is a beloved comfort food in Adventist households and the dish I reach for on holidays and Sunday dinners.

Vegan Steak Fajitas - Slice the steaks into strips and sauté with bell peppers, onions, and homemade taco seasoning for a quick, satisfying weeknight dinner.

Pan-fried with gravy - Heat a little oil in a cast iron skillet and sear the steaks until browned on both sides. Serve with mushroom gravy and mashed potatoes or mashed cauliflower.

Sandwiches and wraps - Slice thinly and layer into sandwiches or wraps with your favorite condiments and vegetables.

Stir-fries and stews - Cube or slice and use anywhere you would use beef in a stir-fry, stew, or soup.

More Recipes You Might Love

📖 Recipe

Vegan Steak Recipe

Shelby Law Ruttan
This plant based steak recipe is a great alternative for those wanting to live a meat free diet. These steaks are very versatile and can be used to make some of your favorite mock meat dishes.
4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Dish
Cuisine American
Servings 23
Calories 96 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE STEAKS

FOR THE BROTH

Instructions
 

FOR THE BROTH

  • Heat the olive oil in a large stockpot until hot. Add the onion and celery and cook for 3 minutes, until vegetables begin to soften.
  • Add the water, liquid aminos, smoked yeast flakes, broth powder, vegex, instant coffee, and garlic powder. Stir to combine and bring broth to a boil.

FOR THE STEAKS

  • In a large mixing bowl, pour the 3 cups of water into the gluten flour to make a dough. Roll the dough into a long roll 2 inches in diameter.
  • Slice each roll approximately ¼ to ½ inch thick. Place in boiling broth. Reduce heat and simmer for 4 to 6 hours.

Video

Nutrition

Calories: 96kcalCarbohydrates: 4gProtein: 16gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 345mgPotassium: 45mgFiber: 1gSugar: 1gVitamin A: 16IUVitamin C: 1mgCalcium: 35mgIron: 1mg
Keyword best seitan recipe, mock meat recipe, Vegan Steak Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cauliflower Mashed Potatoes (Creamy & Low Carb)

by Leave a Comment

This Cauliflower Mashed Potatoes recipe is rich, buttery, and smooth with a hint of garlic and fresh chives. It's the perfect low carb side dish that brings the same cozy comfort as mashed potatoes without the heavy carbs.

A bowl of creamy mashed cauliflower topped with melted butter and garnished with chopped fresh herbs.

This is one of my favorite ways to serve cauliflower. If you like easy low carb sides, try my keto potato salad, or my cauliflower steaks for another healthy swap.

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Why You'll Love Cauliflower Mashed Potatoes

Creamy and comforting: just like mashed potatoes, but with a fraction of the carbs.

Quick to make: cooks in under 20 minutes using a microwave steamer and food processor.

Perfect for special diets: it's keto friendly, gluten free, and vegetarian.

Key Ingredients

Raw cauliflower florets and garlic cloves in a red microwave steamer basket, prepped for cooking.
  • Cauliflower: a low carb substitutes for potatoes that purees beautifully when steamed.
  • Garlic cloves: steamed with the cauliflower to infuse mellow garlic flavor throughout.
  • Butter: adds richness and that classic mashed texture, use unsalted to control saltiness.
  • Heavy cream: makes the mash silky and smooth without thinning it too much.
  • Parmesan cheese: brings a salty, nutty bite and helps thicken the mash.
  • Chives: brighten the flavor and add fresh color.
  • Salt & black pepper: optional, but recommended to bring all the flavors together.

Ingredient Substitutions

  • Sour cream for heavy cream if you want tangier flavor.
  • Cream cheese in place of parmesan for extra creaminess.
  • Green onions instead of chives for a stronger onion flavor.
Cooked cauliflower seasoned with pepper inside a food processor, ready to be blended.

Recipe Variations

  • Loaded mashed cauliflower: add crumbled bacon and shredded cheddar.
  • Spicy version: mix in a pinch of cayenne or roasted jalapenos.
  • Herbed mash: stir in rosemary, thyme, or parsley for an herby twist.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat in the microwave or in a small saucepan over low heat, stirring occasionally. Add a splash of cream or butter to revive the texture.

Smooth cauliflower mashed potatoes with green herb flecks in a food processor, ready to be blended.

Serve With...

This cauliflower mash pairs beautifully with these hearty main dishes from my site:

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A bowl of creamy mashed cauliflower topped with melted butter and garnished with chopped fresh herbs.

Cauliflower Mashed Potatoes

Shelby Law Ruttan
This easy cauliflower mashed potatoes recipe is a smooth and creamy side dish made with real garlic, butter, parmesan cheese, and chives. It's the perfect alternative to traditional mashed potatoes, especially if you're watching carbs or eating keto. Simple enough for weeknight dinners but elegant enough for holidays.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 276 kcal

Equipment

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Ingredients
  

Instructions
 

  • Place the cauliflower and garlic in the microwave steamer and cook on high for 8 minutes, or until cauliflower is fork tender. Drain the water from the steamer and let cauliflower cool for 10 minutes before proceeding.
  • Transfer the cooked cauliflower and garlic to a food processor bowl. Add the butter, 2 tablespoon chopped chives, salt, and pepper to the steamed cauliflower and process for 30 seconds.
  • Gradually pour the heavy cream into the food processor while continuing to process for 1 minute, until the cauliflower puree is smooth and creamy.
  • Transfer the mashed cauliflower to a large bowl for serving. Top with the remaining butter and sprinkle with the remaining chives.

Video

Nutrition

Calories: 276kcalCarbohydrates: 9gProtein: 9gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 65mgSodium: 723mgPotassium: 484mgFiber: 3gSugar: 3gVitamin A: 873IUVitamin C: 72mgCalcium: 230mgIron: 1mgNet Carbohydrates: 6g
Keyword Mashed Cauliflower Potatoes, Mashed Cauliflower Potatoes Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cauliflower Fried Rice Recipe

by 2 Comments

This Cauliflower Fried Rice recipe is simple, healthy, and low carb recipe that makes the perfect keto side dish. It is made with coarsely chopped cauliflower and sauteed with onions and carrots and tossed with lime juice and zest at the end of cooking.

Cauliflower Fried Rice in a brown serving bowl with flecks of orange carrot and green cilantro scattered in the rice.
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Low Carb Vegetarian Side

When I made this Cauliflower Fried Rice I knew I wanted to make it with the addition of lime and cilantro. That flavor combinations has been a favorite of mine for many years now. I also was thinking about the cilantro rice you can get at Chipotle and how much I loved it, but rice is not a big part of my diet anymore.

After I had cauliflower rice for the first time, I knew I would be making it again. It was far easier than I had anticipated and it literally felt like rice in my mouth!

Cauliflower and Fresh Garlic in microwave steamer unit

🥘 Ingredients

Cauliflower (1 head), I like to buy the head of cauliflower, but 4 cups of pre-riced cauliflower can be substituted.

Onion, carrot, and garlic cloves for flavor.

Olive Oil, to "fry the rice."

Lime Juice and lime zest for flavor.

Cilantro, optional but adds great flavor if you are a cilantro fan!

🍽 Equipment

Large Stainless Steel Skillet

Wooden turner (to toss and stir the cauliflower rice)

Zester, I love this microplane zester!

Juicer, I like to use a wooden citrus reamer and strain the juice through a small sieve to separate the seeds and pulp from the juice.

Chopped carrots on a brown cutting board with a knife lying on the board with the carrots.

🔪 Instructions

  • Heat the olive oil in a large skillet over medium high heat. Add the onion and carrot. Cook and stir for 3 minutes, or until the onion begins to turn translucent.
  • Add the cauliflower rice and stir. Cover and cook for 5 minutes without stirring. Remove cover and stir. Continue to cook uncovered for 5 minutes, or until the cauliflower is tender and has lightly browned.
  • Stir in the lime juice, cilantro, and lime zest.

💭 Top Tips

  • Pre cut cauliflower rice can be bought in place of the head of cauliflower. You will need 4 cups of pre riced cauliflower.
  • To make cauliflower rice, I feel the best method is to roughly hand chop it. The pieces of cauliflower should not be as small as actual rice. There needs to be some substance to it.
  • Dice the carrot into small pieces to allow it to cook evenly along with the rice.
Overhead image of cauliflower rice in a beige bowl with dark brown rim and flecks of orange carrot and green cilantro throughout the rice.

📖 Variations

  • Leave out the lime and cilantro and Add 2 scrambled eggs to the cauliflower rice. Sprinkle with 1 tablespoon of coconut aminos and stir in ¼ cup of sliced scallions.
  • Stir in ½ cup of frozen peas in step two for added color.
  • Pescatarians can add ½ lb of precooked chopped shrimp for added protein.

Don't forget to check out my Amazon storefront for some of my favorite products!

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Cauliflower Fried Rice Recipe

Shelby Law Ruttan
Riced cauliflower sauteed with onion and carrot until just tender and seasoned with a little coconut aminos, lime juice, and cilantro.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes
Course Keto Side Dish, Side Dish
Cuisine Chinese
Servings 4
Calories 111 kcal

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Ingredients
  

Instructions
 

  • Heat the olive oil in a large skillet over medium high heat. Add the onion and carrot, and garlic. Cook and stir for 3 minutes, or until the onion begins to turn translucent.
  • Add the cauliflower rice and stir. Cover and cook for 5 minutes without stirring. Remove cover and stir. Continue to cook uncovered for 5 minutes, or until the cauliflower is tender and has lightly browned.
  • Stir in the lime juice, cilantro, and lime zest. Season with salt and pepper.

Video

Nutrition

Calories: 111kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 634mgPotassium: 502mgFiber: 4gSugar: 4gVitamin A: 2160IUVitamin C: 73mgCalcium: 43mgIron: 1mg
Keyword Cauliflower Fried Rice Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Air Fryer Fried Pork Chops

by 20 Comments

These Air Fryer Fried Pork Chops are a simple, dependable dinner that turns thick cut pork chops into a juicy, tender main dish with very little effort. They air fryer gives you great texture without breading, frying oil, or a long prep list.

One golden air fryer pork chop on a white plate with a side of pasta topped with fresh basil behind the pork chop. In the back left a platter of pork chops and in the back right a cream colored serving bowl with a blue rim holding cooked linguine topped with basil.

This is one of those easy air fryer pork chops recipes that works just as well on a busy weeknight as it does when you want a no-fuss family meal. A good seasoning rub and the right cut of pork do all the heavy lifting here.

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Why You'll Love Air Fryer Fried Pork Chops Recipe

Simple prep: thick bone-in pork chops, oil, and seasoning are all you need to get dinner started.

Juicy texture: cooking bone-in pork chops in the air fryer helps them stay tender and flavorful.

Weeknight friendly: this air fryer pork chop recipe is hands-off once the chops hit the basket.

Key Ingredients for Air Fried Pork Chops

See the recipe card for a full list of ingredients and instructions.

raw pork chop on a red cutting mat.

Bone-in pork chops: thick-cut chops work best and stay juicy in the air fryer.

Olive oil: helps the seasoning stick and encourages browning.

Dry steak rub: adds bold flavor and pairs well with pork.

Ingredient Substitutions

  • Use avocado oil in place of olive oil.
  • Swap the steak rub for a pork seasoning blend, or a simple mix of salt, pepper, and garlic powder
  • Boneless pork chops can be used, but reduce cook time and watch closely for doneness.
Raw pork chop coated with a seasoned rub on an air fryer rack.

Variations on Air Fryer Fried Pork Chops

Garlic herb: use a garlic-forward seasoning with dried herbs like thyme or rosemary.

Smoky spice: choose a rub with smoked paprika or chipotle powder for deeper flavor.

Classic plain: season simply with salt and black pepper to let the pork shine.

Tips for Juicy Bone in Pork Chops in the Air Fryer

  • Choose thick-cut bone-in pork chops for the best results and even cooking.
  • Blotting the chops dry before seasoning helps with browning and texture.
  • Let the pork rest after cooking so the juices redistribute, giving you juicy air fryer pork chops every time.
A white plate with a pile of golden air fryer pork chops.

Pork Chop Pro-Tips: Your Questions Answered

How long does it take to cook pork chops in the air fryer?

Total cook time usually falls between 12 and 15 minutes at 400°F. However, timing depends on the thickness of the chop and whether it is bone in or boneless. The most reliable method is using an instant read thermometer to ensure the pork reaches an internal temperature of 145°F.

Why should I coat the meat in oil before air frying?

A light coating of olive oil serves two purposes: it acts as a "gllue" toe help your dry rub stick to the meat, and it promotes even browning. This helps create a golden exterior while locking in moisture to prevent the chops from drying out.

Do I need to rinse pork chops before cooking?

No, rinsing is not necessary and is generally discouraged by food safety experts. Simply pat the chops dry with a paper towel to remove excess moisture; this ensures the air fryer "fries" the surface rather than steaming it. If you notice any small bone fragments from the butcher, you can wipe them away with a damp paper towel.

Can I use boneless pork chops with this recipe?

Yes! You can easily swap bone-in for boneless. Just keep in mind that boneless chops tend to cook faster. Start checking the internal temperature about 2-3 minutes earlier than the recipe specifies to avoid overcooking.

Golden air fryer pork chop on a white plate with linguini topped with fresh basil blurred in the background.

Serving Suggestions for Easy Air Fryer Pork Chops

Serve these air fryer fried pork chops with a side of Mashed Potato Cakes, Honey Glazed Carrots, creamy Macaroni and Cheese, or Pasta with Garlic and Olive Oil.

More Quick and Easy Recipes You'll Love

If you enjoyed this air fryer pork chop recipe, you might also want to try my Air Fryer General Tso Chicken, Air Fryer Rotisserie Chicken, Garlic Butter Steak Bites, Air Fryer Turkey Breast, and Air Fryer Fish Sticks.

A gold fork with a cut piece of pork chop with a pork chop on a plate with pasta blurred in the back ground.

Did these pork chops become a new weeknight favorite? I'd love to hear how they turned out for you! Please leave a comment and a ⭐⭐⭐⭐⭐ rating below. It helps other home cooks find this recipe, and I truly love hearing from you. Don't forget to tag me @grumpyshoneybunch in Instagram so I can see your delicious dinners!

📖 Recipe

Featured Image for Air Fryer Pork Chops.

Air Fryer Fried Pork Chops

Shelby Law Ruttan
This Air Fryer Pork Chop recipe focuses on thick, bone-in pork chops cooked at a high temperature to lock in moisture and flavor. It's a reliable method that produces juicy air fryer pork chops with minimal ingredients and cleanup.
4.73 from 11 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4
Calories 217 kcal

Equipment

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Ingredients
  

  • 1½ pounds Bone in Pork Chops
  • Dry Steak Rub or Seasoning of Choice

Instructions
 

  • Preheat the air fryer at 400 degrees for 15 minutes.
  • Using a paper towel, blot each pork chop to absorb any liquid.Coat each pork chop with olive oil.
  • Evenly distribute the steak rub over each pork chop, rubbing the seasoning into the chop.
  • Spray the racks with cooking spray. Place the pork chops on the racks and transfer to the air fryer.
  • Cook for 7 minutes. Flip the chops over and cook another 7 minutes, or until the internal temperature of the pork chop reaches 145° or your desired degree of doneness.
  • Remove the pork chops from the air fryer and allow to sit for 5 minutes before slicing.

Video

Notes

  • Really work the rub into the pork chop to infuse as much flavor as possible.
  • Dry rubs work better than wet sauces. If a sauce is preferred, I recommend adding it during the last 5 minutes of cooking.
  • Don't skip patting the meat dry, doing so creates less steam when air frying the pork chops.

Nutrition

Calories: 217kcalProtein: 26gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 88mgSodium: 70mgPotassium: 438mgVitamin A: 8IUCalcium: 24mgIron: 1mg
Keyword air fried pork chop recipe, air fried pork chops, Air Fryer Fried Pork Chops, Air Fryer Pork Chops, juicy air fryer pork chops, Pork Chops In Air Fryer
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Apple Hand Pies - Easy Mini Apple Pies Made in the Air Fryer

by 2 Comments

Gooey caramelized sugar, tart tender apples, and a buttery, flaky crust come together in these Apple Hand Pies made in the air fryer. These mini pies are bursting with cinnamon flavor and make the perfect fall or winter dessert in just 20 minutes!

Two baked apple hand pies on a white plate, one cut open to reveal the cinnamon apple filling, with sugar crystals on top and a green apple blurred in the background.

I've always loved a slice of warm apple pie, but sometimes I jsut want something easier and quicker without sacrificing flavor. That's how these air fryer apple hand pies came to be. Simple, sweet, and just as satisfying.

If you love pie but don't have time for a full one, this recipe is right up there with my Pumpkin Hand Pies and makes a great addition to your seasonal dessert menu.

Why You'll Love These Apple Hand Pies

Quick and Easy: No need to fuss with a full pie when you can have individual apple pies ready in minutes.

Air Fryer Friendly: Less mess, no oven, and perfectly golden crust every time.

Customizable: Use your favorite apple variety or add your own twist with spices or toppings.

Key Ingredients

A flat lay of apple hand pie ingredients including diced green apples, pie crust dough, cinnamon sticks, brown sugar, white sugar, vanilla extract, and measuring spoons on a marble surface.

Granny Smith Apples: These tart apples balance the sweetness of the filling and soften nicely when cooked.

Pie Crust: A flaky oil pie crust or store-bought version makes this recipe easy and delicious.

White and Dark Brown Sugar: The combo creates that rich, gooey, caramelized filling.

Ground Cinnamon: Just the right spice to highlight the apple flavors.

Vanilla Extract: Adds a warm, aromatic note to the apple filling.

Close up of raw pie dough topped with a generous scoop of apple pie filling and thick cinnamon sauce, ready to be folded and sealed, surrounded by ingredients and cinnamon sticks.

Ingredient Substitutions

Use Honeycrisp or Fuji apples instead of Granny Smith for a sweeter pie.

Coconut sugar can replace white and brown sugar for a more natural sweetness.

Apple pie spice can be used in place of cinnamon for a bolder fall flavor blend.

Variations

  • Top with vanilla ice cream and a caramel drizzle for a more decadent dessert.
  • Add a handful of raisins or chopped walnuts to the filling.
  • Sprinkle with cinnamon sugar after air frying for a bakery-style touch.
Three uncooked apple hand pies placed in an air fryer basket, edges sealed with fork marks, surrounded by diced apples, cinnamon sticks, and baking tools.

Top Tips for Making Air Fryer Apple Hand Pies

  • Don't overfill. Just a spoonful of filling per pie is plenty.
  • Brush with melted butter or egg wash before air frying for that beautiful golden finish.
  • Chop apples small so the filling cooks evenly and fits easily inside the crust.

Storage

Once cooled, store leftover apple hand pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the air fryer for a few minutes to crisp them up again.

Top down view of three golden apple hand pies sitting in the basket of an air fryer, with chopped apples and cinnamon sticks nearby.

Serve with...

These apple hand pies are delicious on their own, but even better with a little something extra:

A scoop of homemade vanilla bean ice cream - Let it melt over the warm pie for a classic pie à la mode treat.

A slice of sharp cheddar cheese - A nod to the old-fashioned apple pie pairing that adds a savory bite.

Whipped topping - Light and creamy, it's an easy way to dress up your dessert without extra fuss.

A Vanilla Frappuccino - Cold and creamy with hints of coffee and vanilla, it pairs perfectly with the warm cinnamon apples.

More Pie Recipes

Three fully baked air fryer apple hand pies arranged on a white rectangular plate, surrounded by diced green apples and whole apples with cinnamon sticks scattered around.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Two baked apple hand pies on a white plate, one cut open to reveal the cinnamon apple filling, with sugar crystals on top and a green apple blurred in the background.

Apple Hand Pies Recipe

Shelby Law Ruttan
Air fryer apple hand pies are individual size pastries filled with cinnamon apple filling and made golden brown in the air fryer. A quick, cozy dessert!
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 6
Calories 428 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Place your white sugar, brown sugar, cinnamon, vanilla extract, and diced apples into a small saucepan.
  • Heat the apple mixture until bubbling, then allow to cool. This is important to help prevent the mixture from leaking out of the hand pie.
  • Using a 4-inch biscuit cutter or small bowl, cut out 6 circles from your two pie crusts.
  • Place a spoonful of apple pie filling onto the center of each pie crust circle.
  • Fold the pie crust in half to form a calzone shape and use a fork to seal the edges
  • Place three hand pies in your air fryer basket and cook at 400°F for 12 minutes, or until golden brown.
  • Serve your hand pies warm and garnish with caramel drizzle, a sprinkle of powdered sugar, or ice cream.

Nutrition

Calories: 428kcalCarbohydrates: 71gProtein: 4gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 238mgPotassium: 148mgFiber: 3gSugar: 41gVitamin A: 35IUVitamin C: 3mgCalcium: 37mgIron: 2mg
Keyword Air Fryer Apple Hand Pies, Apple Hand Pies, Apple Hand Pies Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Tater Tot Breakfast Casserole

by Leave a Comment

This Tater Tot Breakfast Casserole is a hearty, make ahead dish loaded with sausage, eggs, cheese, and crispy tater tots. It's the perfect recipe for busy morning, holidays, or when you want a warm, comforting breakfast that feeds the whole family.

Glass baking dish filled with golden baked tater tot breakfast casserole topped with melted cheese.

I've always loved recipes that bring everyone to the table without a lot of fuss, and this one has been a family favorite for years. It reminds me of weekend brunches when everyone was gathered in the kichen, and it's every bit as good served for dinner too.

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Why You'll Love This Recipe

Family favorite: kids and adults both love the crispy tater tot topping.

Easy prep: just layer, bake, and serve. No fancy steps required.

Make ahead: assemble it the night before and bake it in the morning.

Versatile meal: works just as well for breakfast, brunch, or a quick weeknight dinner.

Key Ingredients for Sausage Breakfast Casserole

See the recipe card below for a complete list of ingredients and instructions.

Casserole ingredients including a bowl of sausage, eggs, cheese, milk, and frozen tater tots.
  • Ground breakfast sausage: adds savory flavor and makes the casserole hearty.
  • Eggs: create a fluffy, custard-like base that ties everything together.
  • Half and half: makes the eggs creamy and rich.
  • Cheddar cheese: sharp flavor that melts beautifully into the casserole.
  • Frozen tater tots: the golden, crispy topping that makes this casserole irresistible.
Skillet of cooked sausage crumbles with a wooden spatula laying across the top.

Ingredient Substitutions

  • Use ground turkey sausage instead of pork for a lighter version.
  • Swap whole milk for half and half if you want a slightly lighter texture.
  • Try Monterey Jack or Colby cheese in place of cheddar for a milder flavor.
Breakfast casserole with sausage, eggs, and shredded cheddar cheese before baking in a glass pan.

Variations on Tater Tot Breakfast Casserole

  • Vegetable loaded: add sauteed peppers, onions, or spinach to the egg mixture.
  • Southwest style: stir in green chiles and top with salsa or hot sauce.
  • Bacon lover's: replace sausage with crumbled cooked bacon.
Unbaked tater tot casserole topped with frozen tater tots arranged over egg mixture in a glass dish.

Tips for Perfect Tater Tot Casserole

  • Keep tots frozen: this helps them crisp up nicely during baking.
  • Drain the sausage well: prevents extra grease from making the casserole soggy.
  • Let it rest: allowing it to sit 5 minutes after baking makes slicing easier.
Serving spatula lifting a cheesy portion of baked tater tot breakfast casserole from a glass dish.

How to Store and Reheat

Refrigerate leftovers in airtight container for up to 4 days. Reheat individual slices in the oven at 350°F for 10-15 minutes, or microwave until heated through.

Serve With...

Pair this Tater Tot Breakfast Casserole with a side of Banana Muffins, a fresh fruit salad, or homemade cinnamon rolls for a complete breakfast spread. For brunch it goes perfectly with a bloody mary or apple cider mimosa.

Cheesy tater tot breakfast casserole served with coffee, plated with a fork and parsley garnish.

More Easy Breakfast Recipes You'll Love

If you enjoy breakfast casseroles, you'll love my Mushroom Swiss Strata. For something a little different, try my Breakfast Bruschetta, Breakfast Burritos, or Strawberry French Toast.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Slice of cheesy tater tot breakfast casserole with sausage and eggs served on a white plate.

Tater Tot Breakfast Casserole

Shelby Law Ruttan
This Tater Tot Breakfast Casserole is a warm and comforting baked dish taht combines sausage, eggs, and cheese with a golden tater tot topping. Perfect for breakfast or brunch gatherings.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 439 kcal

Equipment

  • 9x13 glass baking dish
  • Medium mixing bowl
  • Hand whisk
  • Skillet

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 350°.
  • In a medium skillet over medium heat, cook the ground sausage for 7 minutes, or until small pieces are no longer pink and have started to brown.
  • Drain the grease from the sausage and transfer the sausage from the skillet to a 9x13 glass baking dish coated with cooking spray.
  • Spread the crumbled sausage in an even layer over the bottom of the baking dish.
  • In a medium mixing bowl, whisk the eggs, half and half, garlic powder, salt, and pepper until well combined.
  • Pour the egg mixture over the sausage in the baking dish. Top with the shredded cheese.
  • Place frozen tater tots evenly over the top of the sausage, egg, and cheese mixture. Do not submerge the tater tots into the egg mixture.
  • Bake for 50 minutes, or until a knife inserted in the center of the casserole comes out clean. Allow t sit for 5 minutes before serving.

Nutrition

Calories: 439kcalCarbohydrates: 17gProtein: 20gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 249mgSodium: 939mgPotassium: 406mgFiber: 1gSugar: 1gVitamin A: 538IUVitamin C: 5mgCalcium: 167mgIron: 2mgNet Carbohydrates: 15g
Keyword cheesy tater tot casserole, easy breakfast recipes, make ahead breakfast casserole, sausage breakfast casserole, Tater Tot Breakfast Casserole, Tater Tot Breakfast Casserole with Sausage
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Cajun Deviled Eggs with Bacon

by Leave a Comment

Cajun Deviled Eggs bring a zesty Southern twist to a classic party appetizer. Creamy, smoky, and just the right amount of heat, these are a go-to for holidays, cookouts, or game day snacks.

I fell in love with Cajun flavors when I first made my Cajun Shrimp and Sausage and have been finding ways to work them into new recipes ever since. I also love a little sweet heat, so when I created this recipe I added a touch of sweetness from pickle relish.

Quick Overview:

  • Ready in 15 minutes once your eggs are boiled and cooled.
  • Bold Cajun flavor from Zatarain's seasoning, cream cheese, and crispy bacon.
  • Easy to prep ahead for parties and cookouts.
  • No more fighting with shells - hard boiled eggs that peel clean every time.
Close-up of a Cajun deviled egg topped with piped filling, bacon bits, and chopped parsley on a dark serving platter.
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Why You'll Love Cajun Deviled Eggs

Bold and creamy: the cream cheese and bacon combo makes each bite rich and satisfying.

Quick and easy: just mix, fill, and top with sprinkle of bacon and paprika.

Great for parties: easy to transport and simple to make ahead.

Key Ingredients

Ingredients lined up on a wooden board next to board next to a bowl of mashed egg yolks, including bacon bits, relish, mayonnaise, hot sauce, and cajun seasoning.

Hard boiled eggs: the base of the recipe, halved and filled for a classic deviled egg bite.

Cream cheese: adds richness and helps thicken the filling for a smooth texture.

Mayonnaise: adds creaminess and blends the other ingredients together.

Sweet pickle relish: gives a touch of tangy sweetness to balance the spice.

Bacon: adds smoky, savory flavor.

Cajun seasoning: brings a spicy heat that gives these deviled eggs their signature flavor.

Hot sauce: enhances the Cajun kick with just enough spice.

Bowl of yolk mixture topped with ingredients, including crumbled bacon, mayonnaise, sour cream, relish, hot sauce, and spices.

Ingredient Substitutions

Greek yogurt in place of mayonnaise for a lighter version.

Sour cream instead of cream cheese for a tangier filling.

Dill pickle relish if you don't have sweet relish or want more of a tart bite.

Recipe Variations

Spicy Cajun: add an extra dash of hot sauce or a pinch of cayenne pepper if you like more heat.

Avocado Cajun Deviled Eggs: replace half the cream cheese with mashed avocado.

Shrimp topped version: garnish each egg with a small cooked shrimp for a seafood twist.

Close-up of a hand holding a piping bag fitted with a metal star tip ready to pipe the egg white half.

Top Tips

  • Uses room temperature cream cheese for easy mixing.
  • Make sure your eggs are fully cooled before peeling to avoid tearing.
  • Use a piping bag for a cleaner, fancier presentation.
  • Well-cooked eggs make the biggest difference here - my Crockpot Boiled Eggs method makes them easy to peel every time, with no fuss.
  • I like to cook my bacon in the air fryer - it comes out crispy with way less mess.

Storage

To store: keep deviled eggs covered in an airtight container in the fridge for up to 3 days.

Your Questions Answered

Can I make these ahead of time?

Yes, make the filling up to a day in advance and store it separately from the egg whites in the fridge. Fill the eggs a few hours before serving so they're fresh for your party.

What Cajun seasoning do you use?

I use Zatarain's - it's linked in the recipe card. Any Cajun or Creole blend you like will work here too.

How spicy are these?

As written, they have a mild kick. If you want more heat, see the Spicy Cajun variation above.

Why is my filling watery?

This usually comes from not draining the relish well or skipping a pat-dry on the yolks before mixing - do both and the cream cheese will hold everything together nicely.

Serve With...

Serve these spicy Cajun Deviled Eggs as an appetizer along with Pork Belly Sliders or my Cajun Shrimp and Sausage for a savory snack spread. They also pair well alongside pickled green beans and bread and butter pickles.

Cajun Deviled Eggs topped with crispy bacon pieces and fresh chopped parsley on a black plate.

More Deviled Egg Recipes to Try

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Close-up of a deviled egg topped with piped filling, bacon bits, and chopped parsley on a dark serving platter.

Cajun Deviled Eggs with Bacon

Shelby Law Ruttan
These Cajun Deviled Eggs are creamy and savory with a hint of heat and a smoky crunch from crispy bacon. This twish on a classic deviled egg is bold and always a hit at parties.
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer
Cuisine Cajun
Servings 8
Calories 177 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Remove the yolks from the eggs and place in a small mixing bowl. Set the egg whites aside. Mash the egg yolks with a fork until fine crumbles.
  • Add the cream cheese, mayonnaise, pickle relish, 3 slices of chopped bacon, hot sauce, and cajun seasoning to the egg yolks and mix until thoroughly combined.
  • Fill the egg whites with the egg yolk mixture. Sprinkle with smoked paprika, parsley, and remaining bacon pieces.

Video

Nutrition

Serving: 2egg halvesCalories: 177kcalCarbohydrates: 2gProtein: 8gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 204mgSodium: 214mgPotassium: 106mgFiber: 0.04gSugar: 1gVitamin A: 457IUVitamin C: 0.1mgCalcium: 38mgIron: 1mgNet Carbohydrates: 2g
Keyword Cajun Deviled Eggs
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pumpkin Hand Pies - Air Fryer Recipe

by Leave a Comment

Pumpkin Hand Pies are an air fryer recipe made with a simple homemade pie dough and the filling is made with just four ingredients. These fun tart-like pumpkin pies are perfect to serve at fall get-togethers, as part of a fun party dessert bar, or for on-the-go snacking.

Scoops of sweet, delightfully earthy pumpkin pie filling is enclosed in a rich, buttery, and flaky pie crust and air fried to golden perfection to create these adorable pumpkin hand pies. These individual-sized pies make the perfect no-mess, on-the-go fall treat.

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Are you new to using the air fryer? If so, then be sure to read this post on How To Use an Air Fryer to learn the best one to buy, air fryer cooking tips, cleaning tips, and more!

❤️ Why you'll love it

Made in the air fryer: These delicious pies are fried in the air fryer, giving them that crispy fried effect.

Great for snacks: these pumpkin hand pies can be made in advance and frozen, then make them as desired for snacking!

Overhead view of ingredients from 12:00 clockwise Spices, pumpkin flour and butter mixture, cinnamon sticks, and eggs in carton with a green and white checked towel to the bottom left.

🥘 Ingredients

For the crust:

  • Flour-All-purpose flour acts as the base for your hand pie crust.
  • Unsalted Butter-Ice-cold unsalted butter is crumbled into your flower to ensure that your finished crust is nice and flaky.
  • Sour Cream-This unconventional crust ingredient helps to keep your crust flaky and avoid tough, chewy hand pies.
  • Baking Powder-A dash of baking powder is the leavening agent of choice for this pie dough.
  • Salt-Adding a pinch of salt to your hand pie crust helps to balance out the other sweet flavors in your pie.
  • Ice Water

For the filling:

  • Pumpkin purée-To make things a little simpler, this recipe uses canned pumpkin purée.
  • Evaporated Milk-A can of evaporated milk adds creaminess and richness to your hand pie filling.
  • Sugar-White granulated sugar is the sweetener of choice for this decadent pie filling.
  • Eggs-beaten eggs act as a binding agent for your pumpkin pie filling.
  • Pumpkin Pie Spices-Cinnamon, ginger, cloves, and a pinch of salt are combined to create the perfect pumpkin pie spice mix.
Pumpkin Pie filling in a yellow bowl with cinnamon sticks and a green white checked towel at the bottom of the bowl with a carton of eggs with cracked egg shell next to the carton above the pumpkin puree.

🍽 Equipment

Air Fryer, I love the air fryers with racks in them. This is one of my favorites!

Pastry blender, to blend the butter into the dough.

Rolling pin

Overhead view of air fryer basket with a circle of pastry dough and a dollop of pumpkin pie filling in the center, cinnamon sticks to the lower right hand corner with green white checked towel to the left and the baked pumpkin pie filling in a loaf pan to the upper left with a scoop in the pan of filling.

🔪 Instructions

Make the pie crust

  1. You'll begin making these scrumptious pumpkin hand pies by forming the pie dough. To do this, use your hands to combine your flour, baking powder, salt, and ice-cold butter. The mixture should be slightly crumbly and doesn't need to be completely uniform.
  2. Add the sour cream and continue mixing. Add the ice water as needed until the mixture holds itself together.
  3. Form the dough into a ball, wrap in plastic, and let rest in the fridge for 30 minutes. 

For the pie filling

  1. While the dough is chilling, make the pumpkin pie filling. Combine the beaten eggs, pumpkin purée, sugar, and spices. Slowly stream in the evaporated milk, all the while constantly stirring the pie filling.
  2. Transfer the filling to a loaf pan and cook in a 400°F air fryer for 8 minutes.
  3. Reduce the heat to 350°F and cook your filling for an additional 10 minutes. 

Assemble and air fry

  1. Allow the pumpkin pie filling to cool while rolling out the chilled pie dough. Use a large circle cutter or a bowl to cut five-inch circles from your dough.
  2. Use an ice cream scoop to dollop a couple of tablespoons of pie filling into the center of each of the dough circles.
  3. Fold each of the circles in half and use a fork to seal the edges.
  4. Finally, cook the hand pies in a 400°F air fryer for 8 minutes. Reduce the heat to 350°F and cook for an additional 10 minutes.
  5. Allow the pies to slightly cool before topping with whipped cream and enjoying!
Two pumpkin hand pies in the air fryer basket.

Variations

  • Although it hasn't been tested, you should be able to use gluten-free flour instead of all-purpose to create a delicious gluten-free version of this dessert.
  • You can use salted butter in your crust-just be sure to omit the additional salt!
  • Substitute homemade pumpkin puree for the canned pumpkin.
  • For caramel notes in your pumpkin pie, substitute half of the white sugar for light brown sugar.
  • A pre-made pumpkin pie spice blend can be used in place of the spices.

Top Tips

  • Be sure the butter stays as cold as possible and keep it in the refrigerator until adding to the flour mixture.
  • If the dough is on the dry and crumbly side, use a small amount of ice water to help everything come together.
  • I recommend using a pastry blender to mix the dough. I use one like this one.
  • The best way to know if the pie filling is done cooking is to look for dark edges around the loaf pan. Once the edges become dark the pie filling will be cooked enough to work with once cool.
Two browned air fryer pumpkin hand pies on a white plate with one flat on the plate and the other pie laying horizontally against the bottom pie and cinnamon sticks between the pies on the plate.

Storage Recommendations

  • Hand pies will last on the counter for 3-5 days. However, you can also store these hand pies in an airtight container in the fridge for up to one week.
  • Store these pies in the freezer for up to two months and place one in the air fryer for 10 minutes to reheat when ready to enjoy.

What toppings pair well with these hand pies?

Fresh whipped cream goes amazing with this hand pie. You can also make a chocolate whipped cream by adding a few spoonfuls of cocoa powder to the heavy whipping cream before you beat it. 

A stack of four air fryer pumpkin hand pies on a white plate with a jug of white milk behind the plate.

*If you made these Pumpkin Hand Pies, please give them a star rating*

📖 Recipe

Pumpkin Hand Pies

Shelby Law Ruttan
These individual serving sized Pumpkin Hand Pies are fun and easy to make right in the air fryer!
5 from 2 votes
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 50 minutes
Cook Time 25 minutes
Chill time 30 minutes
Total Time 1 hour 45 minutes
Course Desserts
Cuisine American
Servings 6
Calories 456 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

FOR THE CRUST

FOR THE FILLING

  • 16 oz pumpkin puree
  • 12 oz evaporated milk
  • ¾ cup white sugar
  • 2 large eggs ½
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon cloves

Instructions
 

FOR THE DOUGH

  • In a small bowl, combine flour, baking powder, and salt. Add the cold cubed butter to the dry ingredients and use a pastry blender or your hands to combine the ingredients until crumbly.
  • Add the sour cream and mix with a fork until combined. Use your hands to form dough balls, adding ice water as needed.
  • Wrap the dough in plastic wrap and chill for 30 minutes.

FOR THE FILLING

  • Add the eggs to a small mixing bowl and beat with a hand mixer until combined.
  • Add the pumpkin puree, sugar, spices and mix until thoroughly combined.
  • Gradually add the evaporated milk to the eggs, mixing constantly.
  • Spray a loaf pan with cooking spray. Transfer the pie filling to the loaf pan and cook for 8 minutes.

Assemble and Cook

  • Allow the pumpkin pie filling to cool while rolling out the chilled pie dough. Use a large circle cutter or a bowl to cut five-inch circles from your dough.
  • Use an ice cream scoop to dollop a couple of tablespoons of pie filling into the center of each of the dough circles. Fold each of the circles in half and use a fork to seal the edges.
  • Finally, cook the hand pies in a 400°F air fryer for 8 minutes. Reduce the heat to 350°F and cook for an additional 10 minutes. Allow the pies to slightly cool before topping with whipped cream and enjoying!

Nutrition

Calories: 456kcalCarbohydrates: 61gProtein: 10gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 114mgSodium: 309mgPotassium: 404mgFiber: 3gSugar: 34gVitamin A: 12401IUVitamin C: 4mgCalcium: 208mgIron: 3mg
Keyword Pumpkin Hand Pie
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Keto Low Carb Breakfast Quesadillas with Pimento Cheese

by Leave a Comment

These Breakfast Quesadillas start with keto/low-carb tortillas spread with jalapeno pimento cheese, then layered with crispy bacon and egg and cooked in butter until golden and crisp. Each one comes in at just 4 net carbs.

My family loves this low carb breakfast quesadillas recipe. We usually eat them for breakfast, but they hold up just as well for a quick lunch or a lazy dinner.

Keto Breakfast Quesadillas cut in half so you can see the inside of the quesadilla with bacon on the bottom layer, cooked egg, and pimento cheese melting down the sides of the cut edges with another scoop of pimento cheese to the front left and four jalapeno rings in front of the quesadilla.
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Keto Low Carb Breakfast Ideas

I am always on the lookout for ways to enjoy lower carb meals and that I can incorporate a good amount of protein into the meal with and still have the food taste good. There is nothing worse than a cardboard breakfast!

When I came across these keto street tacos, I knew I would eventually come up with the breakfast quesadillas recipe. The texture of this keto tortilla is probably the closest I've had to a regular tortilla and it now is one of my favorite products. I used them to make these Shrimp Quesadilla and the tortilla one to make this Green Chicken Enchilada recipe.

Raw bacon on a foil lined baking sheet.

What Goes Into Breakfast Quesadillas

  • Keto tortillas - the street taco-sized low carb tortillas are what make this recipe work. They're the closest texture to a regular flour tortilla I've found, and they crisp up in the skillet instead of turning tough.
  • Jalapeno Pimento Cheese - this is what turns a plain egg and bacon wrap into something worth making again. It melts into every layer and brings the heat and creaminess in one ingredient.
  • Bacon - adds the salty crunch that holds its own against the creamy pimento cheese.
  • Egg - adds protein and bulk without changing the flavor of the quesadilla.
Keto tortilla on a wooden board with the jalapeno pimento cheese spread on top of it.

What is the Best Keto Tortilla?

My favorite one is the Mission Zero Carb Street Taco (affiliate link). There are other brands, such as Xtreme Zero or an Almond Flour tortillia.

How to Make Breakfast Quesadillas

Start by making the pimento cheese ahead of time so it's ready to go, then bake the bacon and cook the egg in a buttered skillet until just set. Butter one side of each tortilla and lay it butter-side down in the skillet. Then, layer on the pimento cheese, egg, and bacon before topping with the second tortilla.

Cook until both sides are golden and the cheese has melted through, then let it rest a few minutes before slicing. Full ingredient amounts and cook times are in the recipe card below.

Whipped egg cooking in a skillet.

Top Tips

  • Precook the bacon to save on time. I like to precook bacon, store it in the fridge, then reheat it in the microwave for a few seconds before adding to the recipe.
  • Use the same skillet used to cook the egg to cook the quesadilla.
  • To reduce the fat, use butter flavored cooking spray in place of the butter on the quesadillas.
  • Allow the quesadillas to rest for at least 5 minutes after cooking to allow it to cool. Then cut and enjoy.
  • If your tortilla comes out soggy instead of crisp, the skillet probably wasn't hot enough before the tortilla went in, or there's too much pimento cheese weighing down the center.
Breakfast quesadillas cooking in a skillet with the top tortilla browned.

Variations and Substitutions

  • Swap the bacon for Canadian bacon, ham, or chicken breakfast sausage.
  • Use plain pepper jack or cheddar in place of the jalapeno pimento cheese for less heat.
  • Stir extra diced jalapeno or a dash of hot sauce into the pimetno cheese for more kick.
  • Add sauteed peppers or onions for extra filling.

Storing and Reheating Breakfast Quesadillas

These are easy to make ahead for busy mornings. Let cooked quesadillas cool completely, then store in an airtight container in the refrigerator up to 3 days. To freeze, wrap each cooled quesadilla individually and store in a freezer bag up to 1 month. Reheat in a skillet over medium heat until warmed through and crisp again, or use the oven. The microwave will make the tortilla soft instead of crispy.

Breakfast quesadillas cut in half so you can see the inside of the quesadilla with bacon on the bottom layer, cooked egg, and pimento cheese melting down the sides of the cut edges with another scoop of pimento cheese to the front left and four jalapeno rings in front of the quesadilla.

More Keto Low Carb Breakfast Recipes

Asiago Bagels, grain-free, gluten free, and delicious alternative to the wheat bagel.

Chunky Monkey Noatmeal, a grain free breakfast cereal with banana flavor and sugar free chocolate chips.

Raspberry Muffins are light, airy, sweet, and delicious!

Pecan Coffee Cake is a great weekend brunch cake to serve the entire family! It is a big batch recipe and it can be frozen in individual pieces for future meals if needed.

Egg Muffin Cups with Asparagus and Tomato, three of these make one serving and they are so satisfying!

Breakfast Quesadillas Questions Answered

What can I use instead of regular bacon?

Canadian bacon or deli ham both work well here if you want something leaner. Turkey bacon is another option. Just know it won't crisp up quite the same way in the skillet.

What other fillings can I add to breakfast quesadillas?

This recipe is easy to build on once you've got the basic method down. Cooked sausage, spinach, or diced avocado all work well with the egg and bacon. Just keep whatever you add on the drier side so the tortilla stays crisp instead of steaming itself soggy.

Does pimento cheese melt well?

It does, just not the way shredded cheese does. Since it's already soft and spreadable, it gets warm and gooey in the skillet instead of stringy. That's honestly part of what makes it so good in this recipe.

Can I double this recipe for a crowd?

Yes, I double or triple it when I'm feeding people for brunch. Just cook the quesadillas in batches so the skillet isn't crowded, and keep the finished ones warm in a 200°F oven while the rest cook.

📖 Recipe

Breakfast Quesadilla

Shelby Law Ruttan
A delicious low carb keto friendly breakfast quesadilla with 4 net carbs per serving made with homemade pimento cheese, egg, bacon, and low carb tortillas.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Keto Breakfast
Cuisine Tex-Mex
Servings 1
Calories 412 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Make the pimento cheese ahead of time and store it in the fridge until ready to use.
  • Bake the bacon in the oven as instructed on the package.
  • Whisk the eggs in a small mixing bowl until thoroughly combined.
  • Place a teaspoon of butter in a large hot skillet. Add the beaten eggs to the skillet and cook for 2 minutes, or until the egg starts to look dry on the top.
  • Flip the egg over and cook for another 15 seconds, or until the egg is cooked through.
  • Spread 1 teaspoon of butter over one side of each tortilla.
  • Lay one tortilla, butter side down, on the skillet.
  • Place 1 tablespoon of Jalapeno Pimento Cheese on the bottom layer and press to flatten with the back of a spoon, pressing out slightly to spread it out on the tortilla.
  • Add the cooked egg and bacon on top of the cheese.
  • Place 1 tablespoon of pimento cheese on the inside of the second tortilla. Cover the quesadilla with the second tortilla.
  • Cook on each side for 3 minutes over medium heat or until browned.

Nutrition

Calories: 412kcalCarbohydrates: 23gProtein: 18gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 217mgSodium: 993mgPotassium: 143mgFiber: 19gSugar: 3gVitamin A: 766IUVitamin C: 2mgCalcium: 138mgIron: 1mgNet Carbohydrates: 4g
Keyword Breakfast Quesadillas
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Pimento Cheese Burgers - Keto Low Carb

by Leave a Comment

These Pimento Cheese Burgers are not only delicious and satisfying, they are keto and low carb as well when served on a keto bun or bunless!

These burgers make an excellent lunch or dinner idea and the family is sure to thank you for making them.

Overhead shot of a pimento cheese burger assembled on a bun with a layer of pickled jalapeno slices beneath the burger and topped with a generous serving of pimento cheese and the top of the burger bun slanted towards the top of the burger from the back.
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A Simple Burger Recipe

Being a northern born and bred girl, pimento cheese was not normally something we think of putting on burgers. As a matter of fact, whenever we made a cheeseburger it was good ole processed american cheese slices that went on top.

After moving to the south and trying Bojangles Cajun Chicken Filet Biscuit and getting pimento cheese on top, I've been addicted to pimento cheese.

The Topping

When I was doing research for my Jalapeno Pimento Cheese recipe over on Honeybunch Hunts, I discovered something very interesting about this southern favorite! According to Southern Living, pimento cheese originated from New York of all places.

Now this stuff is not the cheese I ate as a child. What mom had in our fridge back then was not homemade. It was a tiny jar that was made by Kraft foods and it was actually called Pimento Spread. It wasn't something I loved, it was more of something my Dad enjoyed.

A package of keto friendly buns.

🥘 Ingredients

80/20 ground beef

Keto burger buns or make your own keto slider buns(link to recipe).

The recipe for the pimento cheese in this Pimento Cheese Tea Sandwiches recipe, or Jalapeno Pimento Cheese Spread

Coconut aminos, I use this brand

Sweet Hot Pickled Jalapenos, I like to buy these.

Four raw ¼lb burgers shaped and on a blue plate.

🔪 Instructions

Step 1:

  1. In a large mixing bowl, lightly mix the ground beef and coconut aminos to combine.
  2. Divide the burger mixture into 4 portions and shape into a burger shape placing a dent in the center of the burger.
  3. Cook until the internal temperature is at 160°.
  4. Assemble the burger as desired, topping with 2 tablespoon of pimento cheese.
A ground beef burger in a lined grille pan that has been grilled with grill marks and browned in spots.

💭 Top Tips

  • When mixing the coconut aminos into the ground beef, do so gently without handling the burger too much. This will keep the meat tender.
  • USDA recommends the internal temperature of ground beef be at least 160° F. Use a meat thermometer if you are unsure.
  • Keep plenty of napkins handy. This is a messy but delicious burger to eat!

📖 Variations

  • Non-keto peeps can use whatever type of bun they wish, just remember the nutrition information will change if you do.
  • Substitute the jalapenos for caramelized onions or sauteed mushrooms.
  • Spread some butter on the bun and place them on the grill to warm up and toast prior to assembling the sandwich.
An assembled pimento cheese burger in a white burger bun with jalapeno slices on the bottom, burger on top, and pimento cheese on top of the burger.

More Burger Recipes

*If you made this recipe, please give it a star rating*

📖 Recipe

Upclose image of Pimento Cheese Burger with sliced pickled jalapenos on the bottom half of the bun topped with a burger and pimento cheese.

Pimento Cheese Burgers

Shelby Law Ruttan
Pimento Cheese Burgers are a low carb burger recipe served on a keto friendly bun with pickled jalapenos and jalapeno pimento cheese.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Keto Main Dish
Cuisine American
Servings 4
Calories 403 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Crumble the ground beef into a large mixing bowl.
  • Sprinkle with the coconut aminos and gently mix to combine.
  • Divide the ground beef mixture into 4 equal portions (4 oz each).
  • Place the burgers on a pre-heated griddle over medium-high heat and cook for 4 minutes, or until the burgers begin to brown on the bottoms and juices begin to release and internal temperature is at 160°.
  • Flip the burgers over and cook another 3 - 4 minutes, or until burgers are at desired level of doneness.
  • Assemble the burger with desired amount of pickled jalapenos on the bottom of the bun, the burger, and 2 tablespoon of pimento cheese each.

Nutrition

Calories: 403kcalCarbohydrates: 11gProtein: 22gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 97mgSodium: 806mgPotassium: 349mgFiber: 5gSugar: 3gVitamin A: 558IUVitamin C: 4mgCalcium: 142mgIron: 3mg
Keyword Low Carb Burger, Pimento Cheese Burgers
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Jalapeño Pimento Cheese

by Leave a Comment

Creamy, cheesy, and just the right amount of kick. This Jalapeño Pimento Cheese is a Southern inspired twist on the classic spread. It's rich with sharp cheddar and cream cheese, balanced by sweet pimentos and a bit of heat from fresh jalapeño.

Close-up side view of jalapeno pimento cheese in a white ceramic bowl with blue floral patterns, showing the creamy texture with visible bits of shredded cheddar, red pimentos, and green jalapenos.

Growing up in Northern New York, I only knew pimento cheese from a jar, and I'll be honest, I wasn't a fan. But once I moved south and started making it fresh from scratch, everything changed.

This spicy version came to life while making my favorite Pimento Cheese Tea Sandwiches and quickly became my family's new go to!

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Why You'll Love this Jalapeño Pimento Cheese

Rich and creamy texture: thanks to the combo of cheddar, cream cheese, and mayo.

Bold flavors: with real ingredients, no processed jars here!

Great for entertaining: serve as a dip, sandwich spread, or stuffed in deviled eggs.

Key Ingredients

Assorted ingredients in a variety of bowls arranged on a dark countertop, including a bowl of shredded cheddar cheese, a small bowl of chopped green jalapenos, a jar of diced pimentos, a measuring cup filled with mayonnaise, a small dish of minced garlic, and another bowl containing chopped onions.

Sharp Yellow Cheddar Cheese: bold, tangy, and the base flavor of the spread. Always shred it fresh for best texture.

Cream Cheese: adds smoothness and helps bind everything together.

Mayonnaise: for moisture and that classic Southern flavor.

Diced Pimentos: mildly sweet peppers that give this spread its signature taste.

Fresh Jalapeño: brings a gentle heat that lifts the flavor without overpowering.

Garlic and Onion: finely minced to infuse bold flavor throughout the spread.

Substitutions

  • Use pepper jack cheese instead of cheddar for extra kick.
  • Swap diced roasted red peppers in place of pimentos.
  • Try Greek yogurt instead of mayo for a taniger, lighter version.

Variations to Try

  • Add chipotle powder or smoked paprika for depth and a touch of smoke.
  • Mix in chopped green olives for a briny, zesty twist.
  • Blend with cream-style cottage cheese for a higher protein, chunkier dip.

Top Tips

  • Finely mince your jalapeño, onion, and garlic to help the flavors distribute evenly.
  • Drain your pimentos well. Excess liquid will thin out the spread.
  • Let the cheese spread chill at least 1 hour before serving for best flavor.
Top down view of bowl filled with jalapeno pimento cheese spread, showing a creamy mixture of shredded cheddar, diced pimentos, and green jalapenos blended with mayonnaise and cream cheese in a blue rimmed bowl.

How to Store

Store in a sealed container in the fridge for up to 1 week. It usually disappears long before then!

Serving Suggestions

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

A bowl of creamy jalapeno pimento cheese spread, filled with shredded cheddar, diced pimentos, and bits of green jalapeno, served in a white ceramic bowl with blue floral designs on a dark countertop.

Jalapeño Pimento Cheese

Shelby Law Ruttan
This Jalapeño Pimento Cheese is a creamy, Southern style spread with a spicy kick. Perfect for snacking, sandwiches, or party dips.
No ratings yet
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Prep Time 15 minutes
Total Time 15 minutes
Course condiment
Cuisine American
Servings 16
Calories 158 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • In a large mixing bowl, using a hand mixer, mix the cheddar cheese, cream cheese, mayonnaise, onion, garlic, jalapeno pepper, and pimentos until well combined.
  • Store in an airtight container in the refrigerator up to 1 week.

Nutrition

Serving: 2tablespoonCalories: 158kcalCarbohydrates: 2gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 31mgSodium: 183mgPotassium: 49mgFiber: 0.2gSugar: 1gVitamin A: 535IUVitamin C: 9mgCalcium: 116mgIron: 0.2mgNet Carbohydrates: 2g
Keyword Jalapeno Pimento Cheese
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

BBQ Chicken Flatbread Pizza

by Leave a Comment

This BBQ Chicken Flatbread Pizza is a quick and easy weeknight dinner made with grilled chicken, naan bread, and plenty of melty mozzarella. It's sweet, smoky, and just a little spicy from fresh jalapeno.

Freshly baked bbq chicken naan pizza on a cooling rack.

I've always loved flatbread pizzas for their simplicity. You can have dinner on the table in 20 minutes without fuss. If you enjoy my Buffalo Chicken French Bread Pizza, this BBQ version will be another family favorite.

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Why You'll Love This Recipe

Quick dinner: ready in under 20 minutes from start to finish.

Simple ingredients: uses everyday items you may already have on hand.

Big flavor: sweet BBQ sauce, smoky chicken and spicy jalapeno in every bite.

Customizable meal: swap toppings or make it kid-friendly by leaving out the heat.

Key Ingredients for Flatbread Pizaa

See the recipe card below for a full list of ingredients and instructions.

  • Naan bread: a soft, slightly chewy base that makes a perfect shortcut crust.
  • BBQ Chicken: grilled chicken coated in barbecue sauce adds smoky, savory flavor.
  • Mozzarella cheese: melts beautifully and balances the sweet heat.
  • Red onion: adds crunch and a mild sharpness.
  • Jalapeno: a touch of spice that makes the pizza pop.
  • Cilantro: a fresh, herby finish.
Unbaked BBQ Chicken Naan Pizza topped with barbecue sauce, chicken, jalapenos, red onion, and mozzarella.

Ingredient Substitutions

  • Use shredded rotisserie chicken instead of grilled chicken for convenience.
  • Swap cheddar cheese for mozzarella if you prefer a sharper flavor.
  • Try pita bread in place of naan for a thinner, crispier crust.

Variations on BBQ Chicken Flatbread Pizza

  • Hawaiian style: add pineapple chunks for a sweet and tangy twist.
  • Ranch drizzle: finish with a drizzle of ranch dressing before serving.
  • Veggie-loaded: top with mushrooms, bell peppers, or spinach for extra color and nutrition.
Crispy naan pizza topped with barbecue chicken, melted cheese, jalapenos and fresh cilantro.

Tips for Perfect BBQ Chicken Flatbread

  • Preheat the oven: a hot oven ensures the naan gets crisp but not soggy.
  • Warm the chicken in sauce: tossing chicken with BBQ sauce before baking keeps it juicy.
  • Slice thinly: cut onions and jalapenos thin so they bake evenly wiithiout overpowering the flavor.

How to Store and Reheat

Store leftover BBQ Chicken Flatbread Pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F for about 8 minutes or in the air fryer for 5-7 minutes for a crispier crust.

Sliced BBQ Chicken Naan Pizza on a wooden board with cheese, jalapenos and cilantro.

Serve With...

Server this pizza with a side of creamy coleslaw for a refreshing contrast. It also pairs well with Air Fryer Zucchini Fries or a light salad topped with chipotle honey vinaigrette. For a sweet ending try these delicious grilled peaches.

More Easy Chicken Recipes You'll Love

If you like this BBQ Chicken Flatbread Pizza, you'll enjoy my Buffalo Chicken Flatbread Pizza, Honey Chipotle Chicken, Air Fryer Chicken and Broccoli, and Buffalo Chicken Pizza.

When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe

Crispy naan pizza topped with barbecue chicken, melted cheese, jalapenos and fresh cilantro.

BBQ Chicken Flatbread Pizza

Shelby Law Ruttan
This BBQ Chicken Flatbread PIzza is a quiclkweeknight meal with bold flavors of smoky chicken, sweet barbecue sauce, and melty cheese on naan bread.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 795 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 single serve naan bread
  • 2 cups grilled bbq chicken pieces
  • 1¼ cup bbq sauce , divided
  • 2 cups part-skim mozzarella cheese
  • ½ cup thinly sliced red onion
  • ½ medium jalapeno , cut into rings
  • ¼ cup chopped cilantro

Instructions
 

  • Preheat the oven to 400°. Lay the flatbread out on a large baking sheet. Spread each naan bread with ¼ cup of bbq sauce. Sprinkle ½ cup of the mozzarella cheese on each naan bread.
  • Place ½ cup of chicken pieces on each naan bread, then evenly distribute the red onion and jalapeno slices over each naan
  • Bake for 15 minutes, or until the cheese is lightly browned.
  • Serve garnished with cilantro (if using).

Video

Nutrition

Calories: 795kcalCarbohydrates: 99gProtein: 46gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 105mgSodium: 2167mgPotassium: 472mgFiber: 3gSugar: 35gVitamin A: 571IUVitamin C: 4mgCalcium: 562mgIron: 1mgNet Carbohydrates: 96g
Keyword BBQ Chicken Flatbread Pizza, BBQ Chicken Pizza, Easy chicken recipes, flatbread pizza, Naan Pizza, Weeknight pizza recipes
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Avocado Toast with Smoked Salmon

by Leave a Comment

This Avocado Toast recipe is a satisfying and delicious way to start the day. It is a bagel and lox inspired recipe with a smear of cream cheese and mashed avocado topped with smoked salmon, capers, and red onion.

Salmon Avocado Toast is a great idea for special occasions like bridal showers or a weekend brunch. It not only tastes delicious but adds an elegant look to the table.

Avocado Toast topped with smoked salmon slices, thinly sliced red onion and capers on an aicia wood tray
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Salmon Avocado Toast

I am always trying to come up with new avocado toast ideas. This salmon avocado toast recipe came from my daughter-in-law's love for smoked salmon with cream cheese and capers on bagels. She loves it so much it was the first thing she ate after giving birth to my grandson. It was a long nine months for someone who craves smoked salmon!

Keto Bread sitting on parchment paper and wooden cutting board with one slice cut
Use this Keto Bread with Almond Flour to make a low carb keto version of this Avocado Toast Recipe.

Make It Keto

This recipe was made for my daughter-in-law and since I follow a low carb keto friendly diet I knew I had to be able to enjoy this recipe also. Since the only thing not keto friendly in this recipe is the bread, it's as easy as making 1 substitution.

This Keto Bread Recipe made with almond flour is the perfect vessel to make this a keto Avocado Toast recipe!When using the keto bread recipe, the nutrition information changes to just 3 net carbs per serving!

🥘 Ingredients

Avocado

Firm thin sliced bread

Cream cheese

Smoked salmon

Capers

Red onion

Mashed avocado in an orange bowl with a pink rubber spatula inside the bowl with the avocado.

🍽 Equipment

Small mixing bowl

Flat wire whisk (to mash the avocado), I use this one and it works perfectly.

Sharp knife to slice the onion

Cutting mat

Toaster, this is the BEST toaster out there! I love it so much I bought one for my parents. I have owned mine for almost 20 years and it still works like new.

Ingredients from top going clockwise, mashed avocado in an orange bowl, an orange prep bowl with thin slices of red onion, a gold tray with sliced smoked salmon, a yellow prep bowl with green capers, and a white prep bowl with cream cheese.

🔪 Instructions

In a small mixing bowl using a flat wire whisk, mash the the avocado until just a few chunks remain.

Toast the bread until lightly browned. Spread a thin layer of cream cheese over top of the warm toast.

Top with ¼ of the mashed avocado and spread over top of the toast.

Add the smoked salmon to the top of the avocado and garnish with red onion slices and capers.

💭 Top Tips

  • Pick a great avocado. Avocados that give a gentle squeeze.
  • Remove any brown spots on the avocado before using.
  • Make sure to use a sturdy bread. I used a Tuscan Pane bread that is firm when toasted.
  • Add a squeeze of lime juice to the mashed avocado to keep it from turning brown and give it a light citrus overtone.
A hand holding a slice of avocado toast topped with a layer cream cheese, mashed avocado, and smoked salmon with a view to the back left of an orange prep bowl with red onion slices, a gold tray with smoked salmon slices, and a yellow prep bowl with green capers.

📖 Variations

  • Cut a garlic clove in half and rub it over top of the toast just as it comes out of the toaster to add garlic flavor.
  • Add a sprinkle of everything bagel seasoning to the assembled recipe.
  • Put a soft cooked egg or hard boiled egg slices on top of the mashed avocado before topping with the remaining ingredients.
  • Top with Pickled Red Onions or pickled jalapenos.

🥑 More Recipes with Avocado

*If you made this recipe, please give it a star rating*

📖 Recipe

A slice of toast with a layered spread of cream cheese, mashed avocado, smoked salmon pieces, capers, and red onions on a brown acaia tray

Salmon Avocado Toast with Capers and Onions

Shelby Law Ruttan
Crispy toast spread with cream cheese and topped with avocado, salmon, capers and onion.
5 from 1 vote
Print FREE recipe card with your email address Pin Recipe Save
Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 323 kcal

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 4 slices bread
  • 2 avocados
  • 4 tablespoon whipped cream cheese
  • 4 ounces smoked salmon
  • 2 tablespoon capers
  • ¼ red onion sliced

Instructions
 

  • In a small mixing bowl using a flat wire whisk, mash the the avocado until just a few chunks remain.
  • Toast the bread until lightly browned. Spread a thin layer of cream cheese over top of the warm toast.
  • Top with ¼ of the mashed avocado and spread over top of the toast.
  • Add the smoked salmon to the top of the avocado and garnish with red onion slices and capers.

Video

Nutrition

Calories: 323kcalCarbohydrates: 24gProtein: 11gFat: 22gSaturated Fat: 5gTrans Fat: 1gCholesterol: 22mgSodium: 532mgPotassium: 620mgFiber: 8gSugar: 3gVitamin A: 372IUVitamin C: 11mgCalcium: 71mgIron: 2mg
Keyword Salmon Avocado Toast
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Buffalo Chicken Chaffles

by 2 Comments

These Buffalo Chicken Chaffles are a low-carb chicken chaffle recipe made with cooked chicken, egg, mozzarella, and hot sauce. One batch makes two mini chaffles with just 1 net carb each, and the cheese gets crispy around the edges in the waffle maker.

I love buffalo chicken flavors, and when I was following a keto diet, chaffles were everywhere. I started experimenting with different ways to make them, adding more protein and keeping the carbs low.

Quick Summary

  • Two crispy buffalo chicken chaffles with 1 net carb each, made in a mini waffle maker.
  • How to use canned or leftover rotisserie chicken and keep the chaffles crisp.
  • Make them ahead and reheat them in the air fryer.
  • Substitutions and variations to make them your own.
Two Buffalo Chicken Chaffles on a black plate side by side sprinkled with crumbled blue cheese and chopped cilantro with celery sticks behind the chaffles.
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Key Ingredients

Cooked chicken: Use leftover Rotisserie Chicken, or canned chicken.

Large eggs: An important part of any chaffle recipe.

Part-skim mozzarella cheese: Preshredded is better than shredding your own block, since a touch of starch is added to prevent caking.

Hot sauce: Use your favorite. I recommend Frank's RedHot sauce.

How to Make Buffalo Chicken Chaffles

By following the few simple steps below and in less than 10 minutes, you can have a satisfying, delicious meal!

Beaten egg in an orange bowl.

Whisk egg

Whisk the egg in a small mixing bowl until well combined.

Cheese, chicken, and seasoning added to whisked egg in an orange bowl.

Stir

Stir in the chicken, mozzarella cheese, and hot sauce.

Egg, chicken, and cheese mixture on a hot mini waffle iron.

Spoon

Spoon half of the mixture into a mini waffle maker.

Cooked chaffle in waffle iron.

Cook

Cook for 3 minutes, or until chaffle is golden brown and crispy around the edges. Sprinkle with blue cheese and cilantro to serve.

Hint: This mini dash waffle maker (affiliate link) makes the right-size chaffle.

Substitutions

Cheese - Substitute Colby Jack or cheddar for mozzarella.

Hot Sauce - If Frank's RedHot sauce isn't your thing, try sriracha or a milder hot sauce like Crystal.

Egg substitute - use ¼ cup liquid egg substitute for the large egg.

Recipe Variations

Bacon Boost - Stir in cooked crumbled bacon for extra flavor.

Ranch Style - Mix in a spoonful of ranch dressing and serve with ranch drizzle.

Egg Topped - Top with an Air Fryer Poached Egg and a drizzle of hot sauce for a protein-packed breakfast twist.

Jalapeño Kick - Add diced jalapeños for more spice and crunch.

Two Buffalo Chicken Chaffles on black plate topped with blue cheese crumbles and chopped chilantro.

Tips for Canned Chicken Chaffles

  • For extra-crispy chaffles, sprinkle shredded cheese on the bottom of the waffle iron before adding the chaffle mixture, then sprinkle more on top before closing the lid.
  • If you're using canned chicken, drain it thoroughly and press out any extra moisture with a paper towel before mixing, so your chaffles stay crisp.

What to Serve with Buffalo Chicken Chaffles

Two Buffalo Chicken Chaffles topped with blue cheese and chopped cilantro.

How to Store and Reheat

  • In the fridge: In an airtight container lined with a paper towel for up to 4 days.
  • Freezer: Freeze in a single layer on a baking sheet, then move to a freezer bag for up to 2 months.
  • Reheat: In the air fryer at 350°F for 5-7 minutes, until heated through.

You Might Be Wondering

Can you put chicken in a waffle maker?

Yes. Mixed with egg and mozzarella, cooked chicken goes right into a mini waffle maker and cooks in about 3 minutes per chaffle.

Why are my chaffles not crispy?

Extra moisture is usually the culprit, especially with canned chicken. Drain it thoroughly and press it with a paper towel before mixing. Cook until the chaffle is golden brown and crispy around the edges. To reheat, use the air fryer at 350°F for 5-7 minutes.

What if my hot sauce is mild?

Add more. One reader used Crystal, which isn't as hot as a Frank's and doubled it.

More Low Carb Recipes to Try

If you give these buffalo chicken chaffles a try, I'd love to know how they turned out. Leaving a star rating and a comment below really does help others decide if this is the recipe for them, and it's always the best part of my day to hear about your kitchen wins. If you snap a photo, tag me on Instagram @grumpyshoneybunch so I can see how your recipe turned out.

📖 Recipe

Two Buffalo Chicken Chaffles side by side on a black plate sprinkled with crumbled blue cheese and chopped cilantro with celery sticks on the plate behind the chaffles.

Buffalo Chicken Chaffle

Shelby Law Ruttan
These Buffalo Chicken Chaffles are a quick and easy chaffle recipe made with leftover chicken and buffalo wing flavor-great for lunch, snacks, or game day!
4.80 from 5 votes
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Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Keto Main Dish
Cuisine American
Servings 1
Calories 332 kcal

Equipment

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Ingredients
  

Instructions
 

  • Whisk the egg in a small mixing bowl until well combined.
  • Stir in the chicken, mozzarella cheese, and hot sauce.
  • Transfer ½ of the mixture to the mini waffle iron. Cook for 2-3 minutes, or until chaffle is golden. Repeat with remaining egg mixture.
  • To serve, sprinkle each chaffle with ½ tablespoon of crumbled blue cheese and ½ tablespoon of cilantro.

Video

Nutrition

Serving: 2chafflesCalories: 332kcalCarbohydrates: 2gProtein: 37gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 274mgSodium: 814mgPotassium: 295mgFiber: 0.04gSugar: 1gVitamin A: 589IUVitamin C: 10mgCalcium: 475mgIron: 2mgNet Carbohydrates: 2g
Keyword Buffalo Chicken Chaffles, Chicken Chaffle Recipe
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!

Easy Baked Haddock Recipe

by 1 Comment

This easy baked haddock recipe is simple, comforting, and ready in about 30 minutes - flaky white fish baked under a buttery breadcrumb topping for a no-fuss weeknight.

Baked haddock was a regular meal growing up, especially when we had fresh fillets on hand. It's a classic New England-style dinner and every time I make it, it brings back that same comfort I felt as a kid.

Quick Overview:

  • Ready in about 30 minutes, start to finish.
  • Just haddock, butter, and breadcrumbs - one baking dish, no special equipment.
  • Serves 4, at around 197 calories a serving.
  • You can bake it straight from frozen, so there's no need to plan ahead for a thaw.
Close-up of a plated piece of baked haddock with a crispy breadcrumb topping and a lemon wedge in the background.
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Why This Is My Go-To Way to Cook Haddock

That crunchy-to-tender contrast: Getting a crispy topping without drying out a lean white fish can be tricky. This method solves that by using real butter and fresh coarse crumbs to seal in the moisture while it bakes.

Zero fuss, 20 minutes in the oven: There's no searing, flipping, or pan-frying to worry about. You just assemble everything on a lined baking sheet, pop it in the oven, and dinner is completely handled.

Why Haddock Rules This Recipe

Haddock is the perfect canvas for a buttery crumb topping because it's a naturally firm, thick-cut white fish. Unlike thinner fillets that easily dry out or turn to mush, it holds its shape beautifully and stays incredibly juicy under a hot broiler.

What You Need for this Baked Haddock Recipe

See the recipe card below for a full list of ingredients and instructions.

Haddock Fillets: Use fresh or properly packaged frozen fillets. Look for ones that are firm, translucent, and free of excess liquid.

Butter: Adds richness and helps the crumbs brown.

Bread Slices: Used for a homemade crumb topping. Day-old or slightly dry bread works best.

Fresh Parsley & Thyme: Gives the topping a bright, herbal flavor.

Salt & Pepper: Keeps the seasoning basic and clean.

Uncooked haddock fillet on a foil lined tray, generously topped with a breadcrumb and herb mixture before baking.

How Long to Bake Haddock

Preheat the oven to 450°F and bake the haddock for about 20 minutes - 30 minutes total once you factor in prep. If you're working with frozen fillets, add 10 to 15 minutes to the bake time depending on thickness, until the fish is opaque and flakes easily with a fork .

Ingredient Substitutions

Pork rinds: replace the breadcrumbs for a low carb haddock recipe.

Mayonnaise: spread a thin layer on top of the haddock instead of butter for extra moisture and flavor.

Lime juice: Use lime instead of lemon.

Recipe Variations

Air Fryer Haddock: Use this method if you want maximum crunch on your topping in half the time. It gets the breadcrumbs incredibly crispy without any risk of drying out the fish. Just air-fry at 400°F for about 12 minutes.

Garlic Crumb Topping: If you want a sharper, more savory bite to contrast the mild fish, toss a minced garlic clove into the food processor while breaking down your breadcrumbs.

Low-Carb Coating: Swap the breadcrumbs for crushed pork rinds. It's an easy workaround that keeps the top incredibly crispy while cutting out the carbs entirely.

Top Tips for the Best Baked Haddock

  • Choose haddock fillets that are bright white and firm to the touch.
  • If using frozen fish, avoid packages with ice crystals and look for vacuum sealed packaging.
  • For the best baked haddock, ensure your fillets are patted dry before adding the topping to keep the breadcrumbs crispy.
  • Let the fish rest at room temperature for about 10 minutes before baking to ensure even cooking.
A foil lined sheet holding a large baked haddock fillet covered in toasted golden breadcrumbs, fresh from the oven.

Serve with...

Because this fish is light and has that rich, buttery crunch, it pairs best with sides that can match that comfort. I love serving it with a scoop of Homemade Macaroni and Cheese, and a side of Air Fryer Green Beans to add a fresh, snappy texture to the plate.

How to Store and Reheat

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for 7-10 minutes or until warmed through. Avoid microwaving to keep the breadcrumb topping crisp.

More Seafood Dinners To Try

If you have extra fish on hand or want to switch things up next week, here are a few other simple seafood recipes from the blog that I love:

📖 Recipe

Oven baked haddock on a plate with a lemon wedge.

Easy Baked Haddock Recipe with Breadcrumb Topping

Shelby Law Ruttan
This is one of the quickest Haddock Recipes for busy weeknights. It is topped with a buttery breadcrumb mixture and baked until the top is golden and fish is flaky. It's a fast, family friendly dinner that is great for busy nights.
4.31 from 100 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 197 kcal

Equipment

As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Instructions
 

  • Preheat the oven to 450℉.
  • In a food processor, pulse the bread, parsley, and thyme to combine and break down into coarse crumbs.
  • Place the fish on a lined baking sheet. Spread the butter over top of the fish and season with the salt and pepper.
  • Sprinkle the bread crumb topping over top of the fish. Bake for 20 minutes. Serve with lemon (if using).

Video

Nutrition

Calories: 197kcalCarbohydrates: 9gProtein: 23gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 71mgSodium: 576mgPotassium: 572mgFiber: 1gSugar: 1gVitamin A: 597IUVitamin C: 20mgCalcium: 51mgIron: 1mgNet Carbohydrates: 8g
Keyword Oven Baked Haddock
Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!