How do you cook when your kitchen isn’t available for kitchen-ing? On a Sunday last April, I awoke at the crack of dawn jet-lagged from an (excellent) trip to Amsterdam* to an email from my apartment building that ConEd had found a gas leak in the main line to the building and had shut down service for safety. With this, I was indoctrinated into a society of New Yorkers I previously hadn’t known existed, as NYC is apparently riddled with tales of people who lived without gas for (what seemed like the minimum of) 6 months and up to 18 months while their building trudged at a snail’s pace through rounds of repairs and inspections.
Nevertheless, this is not a story of the woes of life in a place where the safety of a single pipe affects… everybody. No, this is about cooking, naturally, and how we managed in the (thankfully?) only four months in which my kitchen was not functioning as a so-called professional kitchen should. [Let’s pretend for editorial sake that my kitchen ever functions as a professional kitchen should.] Because while I might have kept my experience of this chapter of my cooking life offline forever — too niche! — I’ve recently received emails from two different people, one whose building is experiencing the same elsewhere in the city, and one who is about to undertake a kitchen renovation and both wanted advice on how a cook might cook when deprived of their galley. And I’m incapable of not answering a good question.
Apple jam is a classic fruit preserve made by slowly cooking apples with sugar and a little fruit based acid until thick and spreadable. It is traditionally prepared on the stovetop, allowing the fruit to release its natural pectin and develop flavor as it cooks. This homemade version is free from artificial pectin and preservatives. Apple jam can be enjoyed as a spread or used in baking and desserts.
About Apple Jam Recipe
This apple jam is made the traditional way, slowly cooked on the stovetop. It is not a quick or pressure-cooked version.
I genuinely feel that jams and preserves turn out best when they are made patiently, the old-fashioned way, allowing the fruit to cook, reduce, and thicken naturally.
I have used organic sweet red apples for this recipe. These red apples work very well for jam as they have a good balance of sweetness and natural pectin.
You can also use other sweet-tart apples, but avoid very bland or mealy varieties as they don’t give the best flavour or texture.
While making apple jam, it is important to pay attention during cooking, especially after adding sugar. Slow cooking on low heat helps the jam thicken evenly and prevents burning. Rushing the process can affect both flavor and consistency.
You can flavor apple jam in many ways, depending on what you like. Apples and cinnamon pair very well, so you can use either ground cinnamon or a cinnamon stick. In this recipe, I have used a cinnamon stick.
I also added a little vanilla, which I feel pairs beautifully with apples and gives a soft, rounded aroma. Nutmeg can also be added if you like warm spices, but it is completely optional.
Spices and flavorings are not mandatory in apple jam. You can keep the recipe very simple with just apples, sugar, and lemon juice. Think of flavorings as optional additions rather than essential ingredients.
This is a flexible, home-style apple jam recipe that you can adapt easily based on the apples you use and your personal taste.
Homemade apple jam works best with apples that are sweet or sweet-tart and soften easily when cooked.
Red apples such as Red Delicious, Gala, or Fuji work well for a smooth, mildly sweet jam. You can also use sweet-tart apples like Golden Delicious or Braeburn. Avoid very bland or mealy apples, as they do not give good flavour or texture.
More Recipes With Apples
How To Make Apple Jam (Step-By-Step)
Prepare & Cook Apples
1. Rinse the red apples well.
Peel the apples if you want a smooth jam. You can keep the peels too, but the jam won’t be as smooth.
Core and chop the apples into small pieces. Smaller pieces cook faster and mash easily.
2. Add the chopped apples to a heavy-bottomed, wide pan. Also add ½ cup water.
3. Cover the pan with a lid and cook on low to medium heat for about 10 to 12 minutes.
4. Stir the apples every 4 to 5 minutes. Keep the pan covered and continue cooking.
What you should see:
Steam builds up inside the pan.
The apples soften, and no extra water is needed.
5. Remove the lid. Cook for another 5 to 6 minutes, stirring in between.
6. Simmer until the apples are completely softened.
What you should look for:
Apples should mash easily with the back of a spoon.
Some water in the pan is fine.
Mash Apples & Add Sugar
7. Switch off heat and then mash the softened apples using a potato masher or spoon.
8. You can mash to a fine texture or keep some small chunks of cooked apples if you prefer.
9. Add the sugar (1½ cups / 300 g).
Important point about sweetness: With 300 g sugar for 1 kg apples, the jam has a medium sweet side (depends on apple sweetness). If you personally prefer less sweet jam, next time you can reduce sugar slightly.
How much can you reduce?
For sweet apples: try 250 g sugar (1¼ cups)
For balanced sweetness: 300 g (1½ cups) is safe and works well
Avoid going too low like 200 g for 1 kg apples, because the jam may not set well and shelf life reduces.
10. Mix the sugar very well. Once it dissolves, the jam mixture will start to look glossy.
11. Add the 2-inch cinnamon stick. Stir and continue to cook.
Making Apple Jam
12. Keep the pan mostly uncovered while cooking. If the mixture starts spluttering, partially cover the pan with a lid, leaving a small gap so steam can escape.
Note: Jam thickens only when excess moisture evaporates, so cooking uncovered helps it set properly. Fully covering the pan traps steam and slows down thickening.
13. Once the jam mixture stops spluttering, remove the lid completely. Continue cooking on low to medium-low heat, stirring regularly.
After adding the sugar, the jam will need about 25 to 30 minutes of total cooking time. Stir more frequently towards the end to prevent the mixture from sticking to the bottom of the pan.
Stirring tips:
Once sugar is added, stirring becomes important.
Scrape the bottom and sides, so the jam doesn’t stick or burn.
Use a heavy pan so that the heat is even.
What you will notice while cooking:
First it looks watery because sugar melts.
Then it starts bubbling more.
Later it thickens and turns glossy.
Add Lemon Juice & Vanilla
14. When the jam has thickened a lot and looks slightly glossy, add 1 tablespoon lemon juice and 1 teaspoon vanilla extract (optional).
Tip: Lemon juice is especially important when using sweet apples, as it balances flavor and supports setting.
15. Mix well and cook for 2 to 3 minutes, or until the jam reaches the desired consistency.
Why add these at the end?
Lemon juice helps set the jam and balances sweetness.
Vanilla keeps its aroma better when added towards the end.
Checking Jam Doneness
16. This is the most important step.
Jam can still bubble even when it is ready, so do not judge doneness by bubbling alone.
Use one or more of the checks below. The plate test is the most reliable.
1. Plate test (most reliable)
Place a small spoon of jam on a cold plate. (Keep the plate in the fridge for 5 minutes beforehand.)
Wait 20 to 30 seconds, then tilt the plate slightly.
The jam is done if:
It does not run or spread like sauce.
It stays set and holds its shape.
It looks thick and glossy.
17. Run a finger through the jam. If the line stays clear and you can see the plate underneath, the jam is ready.
2. Spoon test
Lift jam with a spoon and let it fall.
Jam is done if:
It falls slowly.
It drops in slightly thick sheets, not in a thin stream.
3. Pan test
Run a spatula or spoon through the jam in the pan, creating a clear path.
The jam is done if:
It slowly comes together
You can briefly see the bottom of the pan before it fills back in
4. Wrinkle test
If you keep a small spoon of jam on a plate and push it lightly with your finger:
Jam is done if:
The surface wrinkles slightly
It doesn’t flood back with liquid
5.Visual Cues (Supportive Check)
These help, but always confirm with the plate test.
The jam is likely done when:
it looks glossy
bubbling becomes slower and heavier
the mixture feels slightly thicker while stirring
One key point to remember: Even if you see moisture bubbling, the jam may already be set. Always confirm with the plate test.
When To Pour Jam Into Jars
18. Once the jam is done, switch off the heat. Let the jam rest in the pan for about 5 minutes. This settles bubbles and spluttering.
Fill the jam in clean, dry, sterilized glass jars while it is hot. Filling jars with hot jam helps prevent contamination, improves shelf life, and creates a better seal as the jam cools. Remember to remove the cinnamon stick from the jam while filling in jars.
Important note on jars: Always use good-quality, heat-safe glass jars when filling hot jam. Thin or low-quality glass can crack due to sudden temperature change. Make sure the jars are clean, dry, and at room temperature or slightly warm before pouring in the hot jam.
19. After filling, wipe the rim clean, close the lid, and let the jam cool naturally at room temperature.
Yield
From around 1 kg apples, you will get about:
650 to 700 g apple jam
roughly 2½ to 3 cups jam
Yield depends on how long you cook it and how thick you keep it.
How To Use Apple Jam
You can use this homemade apple jam in many ways. Spread it on toast, bread, chapati, or paratha for a simple breakfast.
It also works well as a filling for Swiss rolls, cakes like Vanilla Cake or Honey Cake, and thumbprint cookies.
The jam’s soft texture and mild sweetness make it easy to use both as a spread and as an ingredient in baking and everyday meals.
Storage
After pouring the hot jam into clean, dry, sterilized jars, seal tightly and let it cool at room temperature. Once cooled, store in the refrigerator and use within 3 to 4 weeks. Always use a clean, dry spoon.
Troubleshooting Tips
Use the right pan: Always use a heavy-bottomed, wide pan. A wider pan helps moisture evaporate faster, so the jam thickens sooner. Thin pans can cause the jam to stick and burn easily.
Cook slowly: Apple jam should be cooked on low heat. Slow cooking improves flavor and color and reduces the risk of burning.
Adjust the sugar carefully: Using 300 g sugar works well for most people. If you prefer a less sweet jam, you can reduce the sugar slightly next time. Avoid reducing it too much, as very low sugar can affect setting and shelf life.
Cooking time may vary: The cooking and setting time for apple jam can vary depending on several factors, such as the amount of sugar used, the natural sweetness of the apples, their juiciness, and how fresh or firm the apples are. Very juicy or freshly harvested apples may release more moisture and take slightly longer to thicken, while less juicy apples may set faster. Always rely on the doneness tests rather than time alone to decide when the jam is ready.
Lemon juice matters: Lemon juice is better than vinegar for apple jam. It helps the jam set, balances the sweetness, and keeps the flavor clean and fresh.
Do not rely only on bubbling: Jam can continue bubbling even when it is ready. Always use the plate test as the final check to confirm doneness.
Preservation and shelf life: Homemade jams usually have a shorter shelf life than store-bought ones. For better keeping quality, cook the jam to a proper thick consistency, use clean and dry sterilized jars, and always use a clean, dry spoon when serving.
Note on canning: If you are familiar with proper canning methods, the jam can also be processed using a standard water-bath canning technique to make it shelf-stable. Always follow tested canning guidelines and recommended processing times for fruit jams.
Recipe Q&A
1. Why is my apple jam not setting?
Jam may not set if the sugar is too low, the jam is undercooked, or it was cooked on high heat without enough moisture evaporating; cook it longer on low heat and check again using the plate test.
2. Do I need pectin?
No. Apples have natural pectin. Slow cooking plus lemon juice helps the jam thicken well.
3. My jam looks like it has moisture bubbling. Is it still not done?
Not necessarily. Jam can bubble even when it is set. Always do the plate test. If it sets on the plate and does not spread, the jam is done.
4. Can I skip cinnamon and use vanilla only?
Yes. Vanilla works very well with apples. For 1 kg apples, 1 teaspoon vanilla extract is enough.
5. Can I reduce sugar a lot?
You can reduce the sugar slightly, but reducing it too much can affect the setting, shelf life, and texture of the jam.
Making Apple Jam
Rinse the apples well. Peel them for a smooth jam. Core and chop into small pieces or cubes.
Add the chopped apples and water to a heavy-bottomed, wide pan.
Cover the pan and cook on low to medium heat for 10 to 12 minutes, stirring a few times, until the apples start softening.
Remove the lid and cook for another 5 to 6 minutes or until the apples are completely soft and mash easily.
Turn off the heat. Mash the apples using a potato masher or spoon.
Add the sugar and mix well. Keep the heat low to medium-low.
Add the cinnamon stick and stir.
Cook the jam uncovered for 25 to 30 minutes, stirring often, until it thickens and looks glossy.
Add lemon juice and vanilla extract. Mix well and cook for 2 to 3 minutes more, or as needed, until the jam is done.
Check the jam for doneness (see tests below).
Pour the hot jam into clean, dry, sterilized glass jars. Close the lids and let cool naturally. Remove the cinnamon stick while bottling the jam.Note: Use good-quality, heat-safe glass jars. Thin or cold jars may crack when hot jam is poured in.
Jam Doneness Test
Use one or more of these tests to check the jam doneness:1) Plate test: Place a small spoon of jam on a cold plate. Let it cool for 20 to 30 seconds, then tilt the plate slightly. The jam is done if it sets and does not spread. When you run a finger through the jam, it should separate clearly and the plate underneath should be visible.2) Spoon test: Lift jam with a spoon and let it fall. The jam is ready if it falls slowly in slightly thick sheets, not in a thin stream.3) Pan test: Draw a line through the jam with a spoon in the pan. If you can see the bottom of the pan, the jam is ready.4) Visual cues: Even if you see some moisture bubbling, the jam can still be done. If it looks thick, glossy, and passes the plate test, it is ready.
Serving & Storage
Serve apple jam as a spread on toast, bread, or paratha. It also works well as a filling for cakes, cookies, and pastries, or stirred into porridge or yogurt.
After pouring the hot jam into clean, dry, sterilized jars, seal and let it cool at room temperature.
Store in the refrigerator and use within 3 to 4 weeks. Always use a clean, dry spoon.
Use sweet or sweet-tart apples such as Red Delicious, Gala, Fuji, or Golden Delicious. Avoid very bland or mealy apples.
Use a heavy-bottomed, wide pan for even cooking and faster thickening.
Cook the jam on low heat to medium-low heat after adding sugar to prevent burning.
Apples vary in sweetness. You can slightly reduce sugar next time if using very sweet apples, but avoid reducing it too much or the jam may not set well.
Cooking time may vary depending on the sweetness, juiciness, and freshness of the apples and the amount of sugar used. Always check doneness using the plate test
Lemon juice helps with setting and balances sweetness. Do not skip it.
Spices are optional. Cinnamon pairs well with apples, and vanilla adds a soft aroma.
Always pour jam into clean dry jars while hot for better shelf life.
Beef and cabbage stew is an easy slow cooker recipe. Just add beef, chopped vegetables, and cabbage to a rich tomato broth in the Crockpot for the perfect make-ahead meal.
Flavor: Delicious chunks of melt-in-your-mouth beef, potatoes, and sweet cabbage in a rich tomato-bouillon broth, packed with savory flavors you’ll crave.
Skill Level: Since browning the beef is optional, this stew is very beginner-friendly. Simply chop everything, then add it to the slow cooker and let it cook.
Technique: Brown the beef for extra depth of flavor; however, the stew still tastes great even if you skip that step.
Chuck Roast: Cut it into 1-inch cubes, or use stewing beef. Chuck has nice marbling for a juicy flavor that never misses. Stewing beef is a time saver, because it’s pre-cut.
Cabbage: Cut into 1-inch pieces, as they hold their texture but still cook down tender. Use the full 6 cups of cabbage, as it will cook down and shrink. Replace with a bag of coleslaw mix in a pinch.
Vegetables: Onion, potatoes, celery, and carrots bring old-world flavors and plenty of nutrition to the table. You’ll love the way they come together in the rich tomato-beef broth.
Broth/Stock: Use broth or stock according to your preference or what’s on hand; however, if you don’t have beef broth, it’s easy to make some using an extra bouillon cube.
Tomatoes: Crush whole tomatoes by hand or use diced with their juices for less mess. Tomato paste creates a rich broth that thickens nicely.
Slow Cooker Game Plan
Season and brown the beef in batches, or add it directly to the slow cooker.
Hand-crush tomatoes into the pot and add all the remaining ingredients (full recipe below).
Cook on low for 8–10 hours or high for 5–6 hours, until the beef is fork-tender.
For quick prep, chop all your vegetables the night before, then throw everything into the pot in the morning. Set it and forget it, for a make-ahead win.
For a thick broth, make a cornstarch slurry. Mix two teaspoons with water and add it before serving, cooking the stew 20 minutes longer on high heat to thicken.
For potatoes that don’t “melt” into the stew, cut them into larger pieces.
Alternatively, potatoes can be cut into smaller chunks to help create a thicker broth.
If the stew tastes flat at the end, stir in a spoonful of tomato paste or a pinch more steak seasoning, then re-check salt.
Meal Prep and Leftovers
Refrigerate leftovers in an airtight container for up to four days.
To freeze, transfer the stew into zippered freezer bags or individual “souper cubes” and store for up to three months.
Perfect for lunches or quick meals on the go, and tastes even better after the flavors blend! Reheat on the stovetop over medium-low (or microwave in bursts), adding a splash of broth if it thickens.
Cabbage Comfort Classics
Did you make this Beef and Cabbage Stew? Leave a comment and rating below.
Prep Time 10 minutesminutes
Cook Time 5 hourshours
Total Time 5 hourshours10 minutesminutes
Optional browning: Heat the olive oil in a large skillet over medium-high heat. Season the beef with 1 teaspoon steak seasoning. Add the beef in two batches and brown on all sides. Transfer to a 6-quart slow cooker.
Add the onions, potatoes, celery, carrots, and cabbage.
Add the tomatoes with their juices, breaking each up with your hands before adding to the slow cooker.
Add all remaining ingredients to the slow cooker and add the lid. The cabbage will be quite full but will shrink as it cooks.
Cover and cook on low for 8 to 10 hours or on high for 5 to 6 hours until beef is tender and vegetables are cooked through.
Taste and season with additional salt and pepper if needed.
To thicken the sauce, stir together the cornstarch and 2 teaspoons of water to make a slurry. Add it to the stew once it’s finished cooking, then cover and cook on high for about 20 minutes or until the sauce has thickened.
Tilapia is the fish I probably cook more than anything else. I grew up eating it in the Philippines, and I still buy it almost every week here in Florida. So Air Fryer Tilapia was bound to happen eventually. I seasoned the fillets the same way I always do, paprika, garlic powder, onion powder, and put them in the basket at 400°F. Seven minutes later the fish was done. Flaky inside, lightly crisp outside. I remember thinking I should have tried this sooner. Now air fryer tilapia is my weeknight default when I want fish but do not feel like dealing with oil splatter.
My mom used to come home from the wet market with two or three whole tilapia, still wet, scales still on. She had this heavy aluminum pan that she only used for frying fish. I do not even know where she got it. She would score the sides, rub them down with salt, and fry them in way too much oil. The whole house would smell like fish, and back then I used to hate it. I would eat the fish though. Always ate the fish.
Tilapia does not need much. Salt, a few spices, lemon. That is about it.
What is Air Fryer Tilapia?
Air fryer tilapia is a dish made by seasoning tilapia fillets with spices and cooking them in an air fryer until flaky and tender. The air fryer pushes hot air around the fish at high speed, so you get a lightly crisp surface without deep frying. I will be straight with you, it does not taste the same as pan fried tilapia. Pan fried is better. The crust is deeper, the edges are crunchier, and the whole thing has more flavor from the oil. But pan fried also means standing over a hot pan, getting splattered, and scrubbing the stovetop after. The air fryer version is what I cook when I do not want to do all that.
In the Philippines, tilapia is everywhere. Wet markets, fish farms, backyard ponds. My uncle had a small pond behind his house in Laguna and he raised tilapia in it. I do not know if he still does. Filipinos grill it whole stuffed with tomatoes and onions, make sinigang na tilapia, fry it until the skin cracks when you tap it, and cook it in coconut milk. The name comes from a Latin version of a Tswana word that just means “fish.” Some people call it St. Peter’s fish, which I always thought was funny. Grand name for such a common fish.
Why This Air Fryer Tilapia Recipe Works
Most of what makes this recipe work happens before the fish goes into the basket.
Dry fillets brown. Wet fillets steam. Moisture on the surface creates steam inside the basket, and steam prevents browning. Paper towels, both sides, press firmly.
Oil before seasoning, not after. The olive oil gives the spice rub something to grip. Without it, half the rub ends up at the bottom of the basket. I learned this the hard way. The first time I skipped the oil, I opened the basket and the fillets were basically plain white fish sitting on a pile of spices.
High heat, short time. Tilapia is thin. At 400°F, it cooks through in minutes, which means the inside stays juicy. Go lower and you are basically baking it.
Ingredients
Tilapia fillets – Mild white fish, works with any seasoning you throw at it
Olive oil – Just enough to coat
Paprika – Color and a little warmth
Garlic powder – I prefer this over fresh garlic in the air fryer because fresh garlic burns at high heat
Onion powder – Mild sweetness
Salt – Do not skip it. Tilapia without salt tastes like nothing.
Ground black pepper – Just a bit
Lemon wedges – Squeezed on right before you eat
Vanjo’s Advice
Here is what I know about doing it in the air fryer.
Thaw the fillets all the way. I know some recipes say you can cook from frozen. You can. But the rub will not stick, the outside stays pale, and it is just not as good. I thaw mine overnight in the fridge. If I forget, I do 20 minutes in a bowl of cold water, which is not ideal but works.
Season heavier than you think you should. Tilapia is so mild it borders on bland if you go light on the spices. I coat every surface. Both sides, edges, everything. If it looks like a lot, it is probably right.
Start checking at 7 minutes, not 10. I have ruined more tilapia by walking away for “just a couple more minutes” than I care to admit. Last week I got distracted answering a comment on YouTube and came back to dry, chalky fillets. The difference between done and overdone with this fish is maybe a minute.
Let them sit on the plate before you serve. I used to plate and serve immediately. The fish holds together better after a short rest.
How to Cook Air Fryer Tilapia
This takes about 10 minutes. Maybe 12 if you count the seasoning.
Pat the fillets dry on both sides with paper towels. I usually go through two or three towels per batch.
Mix the paprika, garlic powder, onion powder, salt, and pepper in a small bowl.
Brush olive oil on both sides of each fillet.
Rub the spice mix all over. Get the sides too, not just the flat surfaces.
Oil first, then spices. I have seen people do it the other way and wonder why the seasoning falls off.
Preheat to 400°F. Two minutes is enough.
Lay the fillets in the basket. Single layer, no overlapping.
Cook 7 to 10 minutes. Check at 7. You want the fish to flake easily with a fork. Internal temp should hit 145°F.
Move them to a plate, squeeze lemon on top, and serve with rice.
I can fit three fillets in my basket. Four if I really squeeze them in, but then the ones in the middle do not cook right. Two batches is better.
Pro Tips
Do not flip them. The air fryer heats from all sides. Flipping tilapia just breaks it.
A meat thermometer helps. 145°F in the thickest part. I resisted buying one for years. Should have gotten one sooner.
Preheat the basket. Cold basket, sad fish.
What to Serve with Air Fryer Tilapia
Storage
Honestly, storage is not really an issue with this recipe because it gets eaten.
Refrigerator: Airtight container, up to 3 days. Keep it away from anything with a strong smell.
Freezer: Freeze the seasoned, uncooked fillets wrapped in foil inside a freezer bag. Up to 3 months. Cook from frozen at 400°F, about 12 to 14 minutes.
Reheating: Air fryer, 350°F, 2 to 3 minutes. Do not microwave it. Just do not.
Frequently Asked Questions
How long do you cook tilapia in the air fryer?
About 7 to 10 minutes at 400°F. I know that is a wide range but, I mean, tilapia fillets are not all the same size. The thin ones from the frozen aisle are done at 7. The thicker fresh ones from the fish counter need more like 9 or 10. Check with a fork.
Do you need to flip tilapia in the air fryer?
No. I tried it once, the fillet broke in half, and I never did it again. Tilapia is too soft for flipping. The air fryer heats from all directions anyway.
Can you cook frozen tilapia in the air fryer?
You can, but I do not love the results. The seasoning slides off and the texture is not the same. Add about 4 to 5 extra minutes if you go that route. Thawing overnight in the fridge is better if you can plan ahead.
What temperature should I cook tilapia in the air fryer?
400°F. I tried going lower once and the fish came out pale and soft, almost like it was poached. Not what I wanted.
How do you keep tilapia from drying out in the air fryer?
Oil on the surface, and do not walk away. I check at 7 minutes every time. Tilapia goes from done to dry fast. Once it hits 145°F, pull it out.
Tilapia – Cod or swai work. Catfish too, though it is thicker so add a minute or two. Do not use salmon. Wrong fish for this.
Olive oil – Avocado oil or melted butter. Cooking spray is fine.
Paprika – Smoked paprika if you want more depth. I have used Cajun seasoning when I felt like it.
Garlic powder – You can use fresh garlic but it burns fast. Your call.
Lemon – Lime works. Calamansi is even better if you can get it.
More Fish Recipes
Fried Tilapia – The way my mom made it, golden and crispy with a vinegar dip on the side
Grilled Tilapia – Whole fish in foil with tomatoes and onions, great for weekends
Ginataang Tilapia – Fried tilapia simmered in coconut milk with long green peppers
Sinanglay na Tilapia – Stuffed with garlic, onion, and ginger, wrapped in bok choy leaves, cooked in coconut milk
Nilasing na Tilapia – Wine-marinated and fried. My wife asks for this one a lot.
I hope you try this Air Fryer Tilapia recipe. It is what I cook most weeknights now when we want fish. Rice, lemon, done. My son asked me to make it three times last week, which is how I know the recipe is solid. He does not ask twice for things he does not actually like. If you want to see other ways I cook tilapia, I put together a list of my favorite tilapia recipes a while back.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Air Fryer Tilapia
Air Fryer Tilapia is a fast and easy way to cook seasoned tilapia fillets until flaky and lightly crisp. A simple spice rub of paprika, garlic powder, and onion powder coats the fish, and the air fryer does the rest in under 10 minutes. Serve with steamed rice and a squeeze of fresh lemon.
Prep: 5 minutesminutes
Cook: 10 minutesminutes
Total: 15 minutesminutes
Equipment
1 Air fryer Any brand or model works for this recipe.
1 Small Mixing Bowl For combining the spice rub.
1 Pastry brush For applying olive oil evenly on the fillets.
Instructions
Pat the tilapia fillets dry on both sides using paper towels. This helps the seasoning stick and gives the fish a better texture.
4 pieces tilapia fillets
Combine the paprika, garlic powder, onion powder, salt, and ground black pepper in a small bowl. Mix well.
Brush both sides of the tilapia fillets with olive oil. Rub the seasoning mixture evenly over the fish, covering all surfaces.
4 pieces tilapia fillets, 1 tablespoon olive oil
Preheat the air fryer to 400°F for 2 minutes.
Arrange the tilapia fillets in the air fryer basket in a single layer with space between each piece. Avoid overlapping so the fillets cook evenly.
Cook for 7 to 10 minutes, or until the fish flakes easily with a fork and the internal temperature reaches 145°F.
Transfer the fillets to a serving plate and squeeze fresh lemon juice on top.
lemon wedges
Serve with steamed rice.
Notes
Basket size varies — Most air fryer baskets fit 3 fillets comfortably. If cooking for 4 or more, work in batches rather than crowding the basket.Lining the basket — A piece of parchment paper cut to fit the bottom of the basket makes cleanup easier and prevents the spice rub from sticking. Poke a few holes in the paper so air can still circulate.Double the spice rub — Mix a larger batch of the seasoning and store it in a small jar. It keeps for months and works on any white fish, shrimp, or chicken breast.Bone-in tilapia — This recipe works best with boneless fillets. If you only have bone-in tilapia, add 3 to 4 extra minutes and check for doneness near the bone.
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This 3 Ingredient Cool Whip Candy tastes just like a Three MusketeersBar! Fluffy on the inside, smooth chocolate on the outside, and so easy to make. It is the kind of treat you stash in the freezer and keep sneaking for yourself!
Why This Candy Is Pure Magic
Light and Fluffy Center: The whipped filling just melts in your mouth! It’s soft, airy, and feels light and not heavy.
Stress-Free: Made with just 3 ingredients, it’s so easy, and your chocolate-loving self will thank you!
Perfect for Sharing: Slice them into bite-size pieces for gifting, parties, or a sweet homemade treat for Valentine’s Day.
Ingredients for Cool Whip Candy
Switch it up: Use white chocolate chips or more milk chocolate for a sweeter taste, or an extra dark chocolate for something less sweet.
High-quality chocolate will give them the best flavor and texture.
Add mix-ins: Fold in finely chopped nuts for a little crunch, or stir in sprinkles to make them festive for holidays or special occasions
Dress them up: Drizzle chocolate on top once the coating is set for a pretty finish.
Try truffles: Use a small cookie scoop to form balls, place them on a parchment-lined baking sheet, and freeze before dipping.
How to Make Cool Whip Candy
This easy candy recipe is simple enough to make any day of the week! With just three ingredients and a quick mix-and-chill, you’ll get soft, creamy chocolate treats every time. If you love making your own sweets, try my homemade caramels or cherry cordials too.
Melt the Chocolate: Line an 8×8-inch pan witha piece of parchment paper and lightly spray with cooking spray. In a large microwave-safe bowl, melt the milk chocolate chips in 30-second intervals. Stir each time until smooth.
Fold in the Cool Whip: Add the whipped topping to the bowl and fold until smooth. Pour the chocolate mixture into the prepared baking dish and spread.
Chill: Freeze for 30–60 minutes, until firm enough to cut.
Slice: Once firm, remove from the pan and cut with a sharp knife into 36 squares. Return to the freezer until you’re ready to dip.
Coat: Melt the semi-sweet chocolate chips in 30-second intervals, stirring until smooth. Dip the pieces of candy in the melted chocolate, letting excess drip off. Place on a parchment-lined sheet or a lightly greased wire rack. Let the chocolate harden on the Cool Whip candy before serving.
Alyssa’s Pro Tip
Dipping is optional. But, dipping gives the candy a more polished, candy-shop finish. Use candy melts or coating chocolate for the best results. Add 1–2 teaspoons of vegetable oil to the melting chocolate for a silky smooth finish.
Line an 8 x 8-inch baking pan with parchment paper and very lightly spray with nonstick cooking spray. Set aside.
Add the 24 ounces milk chocolate chips to a large microwave-safe bowl and heat in the microwave in 30-second intervals. Stir between intervals until completely melted and smooth.
Add 1 (8-ounce) container thawed whipped topping to the bowl and fold until completely combined and smooth. Pour into the prepared baking pan and smooth over the top.
Chill the baking pan in the freezer for 30-60 minutes. Once fully chilled, remove from the pan and slice into 36 squares. Return to the freezer until the chocolate is ready for dipping.
Melt 12 ounces semi-sweet chocolate chips in the microwave in 30-second intervals, stirring between each interval until completely smooth and melted.
Carefully and quickly dip each piece of chilled candy in the melted chocolate until fully coated, then tap off the excess chocolate and place either on a parchment-lined baking sheet or a lightly greased wire rack over a piece of parchment.
Allow the chocolate to fully harden before serving.
Storage and Make Ahead Instructions
Fridge: Store in an airtight container for up to 14 days.
Freezer: Store in an airtight container or freezer bag for up to 1 month. They can be served frozen, refrigerated overnight, or left at room temperature for an hour or so to thaw.
Make Ahead:The Cool Whip base can be made up to 24 hours in advance and stored in a covered, airtight, freezer-safe container in the freezer before being dipped and served.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Fun Candy Recipes
If you’re in the mood for more candy-making, I’ve got more tried and true recipes to share. These candies are easy to make and perfect for gifts, holidays, or parties. Let me know which one you like best!
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If you love banana cream pie but want something a little lighter and easier, this banana cream pie yogurt cheesecake is about to become your new favorite dessert. It has all the nostalgic flavors you crave, sweet banana, creamy vanilla, and a subtle cheesecake vibe, without turning on the oven.
Our viral Japanese Biscoff cheesecake yogurt has been doing so well that I just had to try more combinations and this banana cream pie version is a new favorite!
Our whole family loved trying the viral Japanese cheesecake with biscoff cookies, but I could not stop thinking about a banana version. I grew up with pudding this and that and cheesecake (always the no bake kind) here and there, but combining the two? That would have sold me! Throw in being a college student, getting back in shape and a million other reasons to want a fast, easy, healthy and cheap dessert idea and I knew I had to try it.
The pudding is 100% optional but I liked that it made things thicker, creamier and more like a cheesecake/ banana cream pie.
I can’t wait to hear what varieties you all are trying. Leave a comment below if you have an idea I should try!
Ingredients You’ll Need…
Vanilla Greek Yogurt: Creates a creamy cheesecake-style base with added protein. We prefer Oikos Pro or Siggi’s.
French Vanilla Instant Pudding: Thickens the yogurt and adds classic banana cream pie flavor.
Fresh Banana: Adds natural sweetness and that unmistakable banana cream taste.
Simple Mills Sweet Thins: A simple, crunchy crust that keeps this dessert easy and no-bake.
How to Make Banana Cream Pie Yogurt Cheesecake
Made with full-fat vanilla Greek yogurt, instant pudding mix, fresh banana, and a simple cookie crust, this no-bake dessert comes together in minutes.
The easiness of these Japanese cheesecakes is what’s so dang addicting about them! All you do is open your yogurt, stir in the instant pudding powder, stuff the bananas and cookies into the yogurt until you can’t fit anymore and then put the lid back on. Keep it in the fridge until you’re ready to eat it.
The Perfect Timing
You don’t want to wait too long , the cookies eventually become too soggy for my liking. Depending on what type of cookies or crackers you use will change how long the yogurt needs to sit in the refrigerator so test it out to find the perfect timing.
Right after dinner, I’ll prep this yogurt cheesecake and stick it in the fridge and it’s perfect a couple of hours later for a little treat for the fam!
Substitutions and Variations
The Sweet Thins can be substituted with graham crackers, Nilla Wafers, or shortbread cookies.
Changing the pudding flavor is also fun! My kids love when we use chocolate pudding mix! Cheesecake pudding or coconut are also delicious!
Feel free to swap out the bananas with strawberries or raspberries or another fruit your family loves.
Storing Cheesecake Yogurt
Cheesecake yogurt is meant to be eaten in one sitting, so there shouldn’t be any leftovers. If a big tub of yogurt is too much for your family, then portion out individual servings and just add a teaspoon of pudding powder, a few cookies and slices of bananas. If you do have some leftovers, they will keep for 2-3 days but the cookies will get super soggy.
This banana cream pie yogurt cheesecake proves that dessert can be both easy and high protein. One bite and you’ll see why this recipe belongs on repeat. It’s creamy, protein-packed, and perfect for a quick weeknight treat, a make-ahead dessert, or when you’re craving something sweet but not heavy.
More Healthy Dessert Recipes:
Banana Cream Pie Yogurt Cheesecake Video
Prevent your screen from going dark
Open the yogurt and stir in the pudding powder.
24 oz Vanilla Greek Yogurt, 2 Tablespoons French Vanilla Instant Pudding
Gently press the bananas and cookies into the yogurt so they are mostly submerged.
1 Banana, 10 Simple Mills Sweet Thins
Refrigerate for 2 hours (see note).
Remove from the fridge and enjoy.
If it was refrigerated longer, the Sweet Thins got too mushy.
Beguni is a traditional Bengali fritter made with thin slices of eggplants coated in a lightly spiced gram flour batter and deep fried. The coating turns crisp while the eggplant inside stays soft and tender. The name comes from the Bengali word begun, which means eggplant or brinjal. Traditionally, beguni is fried in mustard oil for its distinct aroma and flavor, though other oils can be used if needed.
About Beguni Recipe
Beguni comes straight from Bengali home kitchens and old school street food stalls. It is most often made for evening tea, especially during the rainy season. Simple food, but done with a lot of care.
Beguni has a crispy, savory outer layer that gives way to a soft, tender, and juicy eggplant inside. The spiced batter coating is flavorful and pairs well with the lightly sweet, moist flesh of the eggplant.
I add Kalonji or kalo jeera (nigella seeds) for the traditional touch, but you can skip it if not available. It brings a mild bitterness and sharp note. This balances the natural sweetness of the eggplant very well.
A little rice flour is added for crispness. It keeps the coating light and prevents it from turning doughy. If needed, cornflour can be used instead.
Mustard oil gives beguni its traditional Bengali flavour. Its gentle pungency and sharp aroma are what distinguish beguni from other eggplant fritters.
Always use small to medium or long purple or green eggplant, as they cook faster and remain soft inside.
Avoid large eggplants meant for Bharta or bhorta, as they tend to absorb more oil and may have mature seeds that can taste bitter. Here, I have used long purple eggplant, also known as Chinese eggplant.
Beguni is best eaten hot, just after frying. The coating softens as it sits. This recipe works well in both Indian and American kitchens with easy swaps where needed.
You can also check my Begun Bhaja recipe for a simple Bengali-style fried eggplant.
How Beguni Differs From Baingan Pakora
Beguni is prepared with a medium-consistency besan batter and long slices of eggplant. Kalonji is traditionally used, and some Bengali households also add a little posto (poppy seeds) to the batter.
Mustard oil is commonly preferred for frying. The focus is on the soft, tender eggplant inside rather than a thick or crunchy coating. Traditionally, baking soda is not added to the batter.
For a more robust and spiced pan Indian-style version, you can check this Baingan Pakora recipe.
If you enjoy traditional Bengali snacks, you may also like:
How to Make Beguni (Step-By-Step)
1. In a mixing bowl, add 1 cup gram flour and 2 tablespoons rice flour.
2. Add the following spices and seasonings:
½ teaspoon kalonji (nigella seeds)
¼ teaspoon turmeric powder
½ teaspoon kashmiri red chilli powder
½ teaspoon cumin powder
½ teaspoon salt or according to taste
Mix well so the spices are evenly distributed.
3. Pour water little by little, whisking continuously. Use about ½ cup plus 2 tablespoons water or as needed to make a smooth batter.
4. The batter should be medium flowing and coat the back of a spoon lightly. Whisk the batter briskly for a minute to aerate it.
Tip: If using, add 1 teaspoon mustard oil and a pinch of baking soda. Mix well.
5. Wash the eggplant and wipe them completely dry. Cut off and discard the crown (top stem portion).
Slice the eggplant lengthwise into thin slices, about 2 to 3 mm thick. Try to keep the slices even, but slight unevenness is normal with long, slender eggplants and does not affect the final texture.
Keep the slices aside. Do not salt and do not soak them in water.
Tip – checking bitterness: Most fresh eggplants are not bitter. Taste a small raw piece from the centre of one slice. If it tastes neutral or mildly sweet, use as is. Salt the slices only if they taste bitter. Rest for 10 to 15 minutes, then wipe completely dry before battering.
6. Heat oil on medium flame in a kadai or deep pan.
If using cold-pressed or kacchi ghani mustard oil, heat it until it just starts smoking, then reduce the heat slightly. If using refined or low-pungency mustard oil, heating to medium heat is sufficient.
Dip one eggplant slice into the batter and coat it evenly with the batter. Let the excess batter drip off in the bowl.
7. Slide the batter coated eggplant slice gently into the hot oil. Add 3 to 4 batter coated slices and fry them at a time depending on pan size.
8. Turn over and fry the other side on medium heat.
9. Turn over as needed and fry until golden, lightly crisp at the edges, and soft inside. Do not over brown.
10. Remove using a slotted spoon and drain on paper towels. Serve hot. Fry the remaining slices in batches similarly.
Beguni does not store well. It is best eaten fresh. Refrigeration makes the coating soft and oily.
Dassana’s Recipe Tips
Batter consistency matters: Keep the batter medium and flowing, not thick. It should coat the eggplant slices lightly without clinging heavily. A thick batter makes the outer layer doughy and masks the delicate texture of beguni.
Choice of eggplant: Use small to medium or long purple eggplants only as they are tender, mildly sweet, and cook evenly. Large eggplants tend to absorb more oil and can turn greasy.
Heating mustard oil: Heat the mustard oil until it just starts smoking, then lower the heat before frying. This step removes the raw sharpness of mustard oil while keeping its characteristic aroma.
Do not salt eggplant: Salting releases moisture from the eggplant slices. This makes the batter slip off and prevents proper crisping. Beguni is meant to have a soft, juicy interior, not a watery one.
Frying temperature: Fry beguni in medium-hot oil. If the oil is too hot, the batter browns quickly while the eggplant inside stays undercooked. If the oil is too cool, the fritters absorb excess oil and turn heavy.
What if the eggplants are bitter: Traditionally, beguni is made without salting because fresh, young eggplants are not bitter. To check, taste a small raw sliver from the centre of one slice. If it tastes neutral or mildly sweet, you can use the eggplant as is. Salt the slices only if the eggplant tastes bitter. Fresh, tender eggplants usually do not need salting.
Your Questions Answered
1. Is beguni a common street food?
Yes, beguni is a popular street food in Bengal. It is commonly sold at roadside stalls and tea shops, especially in the evenings, and is also made at home as a snack.
2. Can I skip mustard oil?
Yes. Use neutral oil, but the flavor will differ.
3. Why is my beguni thick and bready?
The batter is too thick or the eggplant slices are cut too thick.
4. Can I air fry beguni?
No. Beguni needs deep frying for correct texture.
5. Can I add baking soda?
Yes, you can add a very small pinch, but traditionally baking soda is not used in beguni.
Preparation
Prepare a smooth, medium flowing batter using gram flour, rice flour, ground spices, salt and water. Set aside.
The batter should be medium and flowing, coating the back of a spoon without dripping off immediately.
Slice the eggplant lengthwise into thin slices, about 2 to 3 mm thick.
Try to keep the slices even, but slight unevenness is normal with long, slender eggplants and does not affect the final texture.
Keep the slices aside. Do not salt and do not soak them in water.
Tip – checking bitterness: Most fresh eggplants are not bitter. Taste a small raw piece from the centre of one slice. If it tastes neutral or mildly sweet, use as is. Salt the slices only if they taste bitter. Rest for 10 to 15 minutes, then wipe completely dry before battering.
Making Beguni
Heat oil in a kadai or wok until it becomes moderately hot.
If using cold-pressed mustard oil, heat until it just starts smoking, then reduce the heat. Refined mustard oil only needs to be heated to medium.
Dip each eggplant slice in batter and evenly coat it with the batter. Let the excess batter drip back naturally into the batter bowl.
Gently place the batter coated eggplant slice in the medium hot oil. Batter-coat the remaining slices and place them in the hot oil, ensuring not to overcrowd the pan.
You can fry 3 to 4 long slices depending on the size of the pan.
When one side becomes crisp, turn over and fry the second side.
Fry turning over as needed until the eggplant fritters are golden with crisp edges and soft centers.
Remove fried beguni with a slotted spoon and place on kitchen paper towels. Deep fry the remaining eggplant slices in batches until golden and crispy.
Serve beguni hot with choice of chutney or sauce. You can also pair with puffed rice (muri) or jhal muri. It also tastes nice as a side with khichdi or a simple meal of dal and rice.
Use a heavy pan: A heavy-bottomed, wide pan heats evenly and prevents the batter from burning.
Keep the batter consistency right: The batter should be medium and flowing. A thick batter makes the coating heavy and doughy.
Choose the right eggplant: Use small to medium or long purple or green eggplants. Large eggplants or aubergines tend to absorb more oil and can turn greasy. They may also have more mature seeds, which can taste bitter.
Check for bitterness: Most fresh eggplants are not bitter. Taste a small raw piece from the centre. Salt the slices only if they taste bitter, then wipe them dry before frying.
Do not salt by default: Salting releases moisture and affects texture. Skip it unless the eggplants are bitter.
Maintain frying temperature: Fry in medium-hot oil. Oil that is too hot browns the batter before the eggplant slices cook; oil that is too cool makes the fritters oily. Do not over brown.
Got leftover chicken? These easy recipes turn it into quick dinners, cozy soups, and comforting casseroles with no extra fuss, just big flavor.
One of my favorite recipes is my air fryer whole chicken. It makes juicy chicken that will rival any rotisserie chicken and only takes a few minutes of prep. As much as I love it for dinner, I love it even more for the leftovers it gives (it also makes great meal prep!). You could also make some simple baked chicken breasts for the week, there are so many uses for that cooked chicken!
From soups to casseroles to everything in between, here are a collection of some of my favorite recipes to use up cooked chicken.
This healthier white lasagna soup recipe has all the richness of a traditional creamed soup, but the base is made creamy with blended vegetables instead of heavy cream.
Ala’amoe Keolanui has some recommendations for cooking with the cinnamon she processes at OK Farms in Hilo, Hawai’i: “sprinkled on plantains or swirled in coffee.” Its flavor is the pinnacle of warmth, as if orange blossoms, Red Hots, and vanilla pods latched on to one another and grew into the 40 Cinnamomum verum trees that are the root of her spice. Of course, in reality, the origins of Keolanui’s cinnamon, grown on her family-run farm, are much more botanically sound. “Our Ceylon trees all start out as keikis,” says Keolanui, referring to the baby shoots of a plant. “After planting, we have to do very little; it has surprised us that they do so well here, on the Hilo side [of the Big Island].”
Growing Ceylon cinnamon in Hawai’i might be surprising to spice hounds. The prized variety has been heralded as a terra-cotta–colored treasure of Sri Lanka, the tree’s native homeland, for centuries (“Ceylon” was the country’s British colonial name). Sandy, loamy soils and hot, rainy weather have created a thousand-years-long oasis for the woody plants and the prized spice they bear. But, as is true for so many crops, climate change is putting this legacy to the test. “I’ve never seen rain like this,” says Sameera Ambegoda, whose family farms Ceylon cinnamon in Sri Lanka. Three simultaneous cyclones and an intense monsoon struck and devastated the island nation at the end of November 2025. Part of a larger trend of observed significant wetter and warmer patterns, some models predict a 1 to 1.5 degree Celsius rise in the surface temperature of the country by the year 2050—and with it an increase in the frequency and intensity of extreme precipitation events. For cinnamon farmers, these erratic weather patterns directly impact crop yields. “When it comes to cinnamon, the sun is our hero for drying, and rain dictates the harvest, the peeling.”
But Ceylon cinnamon is globally adored. Recipes for champurrado, the Mexican chocolate-based beverage distinct for its thick consistency and corn-forward flavor by way of masa, as well as India’s multi-spiced masala chai tend to call for this variety specifically for its well-known blending ability, adding a warmth and natural sweetness without overpowering other flavors. Woody, citrusy and complex, it creates depth in savory dishes too, from stews to tagines and curries. A wave of upstart and joyfully narrative-driven spice companies have helped draw more attention to the already beloved spice. Spicewalla weaves Ceylon cinnamon into its signature golden milk blend, and Burlap & Barrel has quills specially and impressively cut to fit into its glass jars. Diaspora Co.’s peni miris cinnamon, made up of a blend of old- and new-growth trees, has developed a passionate following; pages of tiny love notes to the spice are written in the website’s reviews section. The marriage of the spicier bark of elder trees with that of sweeter young trees yields a yin-and-yang sweet-spicy element, capitalizing on all that Cinnamomum verum has to offer.
While admiration for their crop blossoms internationally, in Sri Lanka, cinnamon farmers are grappling with disruptions to shifting weather cycles, driven by warming global temperatures. From prolonged dryspells andincreased extreme rainfall, the ideal steady rainfall cinnamon trees’ rely on, and Sri Lanka has long provided, is becoming less guaranteed. Too little water can be detrimental for the crop, while too much water can cause waterlogging. And, as co-founder of Burlap & Barrel, Ethan Frisch, points out, the impact of shifting weather patterns follows farmers from the field. “Most cinnamon farmers cultivating it are doing so in rural areas, where, just for that first step of the export process, you are driving from up in the mountains, down dirt roads,” he says. “If there is flooding, if you cannot get through, the whole supply chain is disrupted— beyond the more direct agricultural impacts of climate change, there are economic ones too.”
As worries emerge about the future of what has become known as “the world’s best cinnamon,” growers are deciding the fight ought to be an international one. Their strategy? Sow the seeds.
“We chose to work with this cinnamon because it’s something rare and worth sharing,” says Alexander Larsen of Guatemala Trading Company, a distribution partner for botanicals and spices. Since 2014, he and his partner, Walkiria, have been collaborating with neighboring farmers (they themselves cultivate cacao) who are growing and peeling true cinnamon in another place Cinnamomum verum trees have found a home: Cobán, Guatemala. “When someone tastes it in their chocolate or their coffee, or even a dish like pho, they are connecting to a crop that grows naturally and responsibly in the cloud forests, and that connection helps build demand for farming practices that respect the land.”
Woody, citrusy and complex, it creates depth in savory dishes too, from stews to tagines and curries.
Better known there as canela or Guatemalan cinnamon, the plant thrives in the misty, mossy, orchid- and fern-filled cloud forests, which provide steady rainfall, constant humidity, and rich volcanic soil. In Guatemalan cooking, cinnamon is the star of the show in atoles and kak’ik (a cinnamon-and-chili-centric turkey soup with Mayan origins). “The fact that cinnamon does so well in Alta Verapaz gives the spice another foothold, another safe place in the world—and that matters, because the more regions where cinnamon can thrive, the more secure its future becomes,” says Larsen.
Diversifying growing locations provides options as well as resilience. However, it also poses a question about what is missed when a crop is taken from its native land and planted somewhere else. “Ceylon cinnamon is Sri Lanka,” says Ambegoda. For him, part of what makes this spice so special is how it carries with it a story of place and of people who have preserved the labor-intensive technique required for shaping the delicate, sweet-heat flavor for which the spice is so sought-after. “Harvesting and processing cinnamon is a real craft, and in Sri Lanka, the skills to do so have been passed down through generations; it is a real ‘if my grandfather did it, he will teach me’ kind of thing,” Ambegoda explains. This process, too, is vulnerable, though. “More and more kids are moving away from farming jobs or the country generally, and the craft that goes into each step, like peeling, really is at risk of being lost.”
From growing on the tree to jarring the sticks, the total transformation of cinnamon requires six steps: pruning, peeling, sun-drying, rolling, drying again, and rolling again. Pruning, or cutting the tree branches, comes first. Traditionally, harvesting takes place at the end of Sri Lanka’s two rainy monsoon seasons, in order to ensure that the bark has enough moisture to be safely tampered with and won’t be brittle and crack. The next step is peeling. Using a small knife and great skill, the inner bark of the tree is cut into long, slender strips. They are laid out to dry in the sun at earth’s whim—a process key for locking in Ceylon cinnamon’s flavor and shaping the cinnamon sticks’ slightly curled ends. After about two weeks, much like the rolling of a yule log cake, the bark is gently and carefully rolled into itself and tucked in with extra strips of cinnamon (one way to recognize true Ceylon cinnamon is that its ends will not look like a singular spiral but instead resemble a multiple-sheet stack of cardboard). From there, sticks are dried again, only this time under the cover of a roof, laid over lines of string that form a floating bed with airflow. Finally, the cinnamon is tightly pressed and rolled once more to be cut into sticks of 8 to 10 centimeters, ready to be packaged and sold.
The total transformation of cinnamon requires six steps: pruning, peeling, sun-drying, rolling, drying again, and rolling again.
Today Ambegoda sells Ceylon cinnamon and more spices and botanicals cultivated by his family and other small farmers in Sri Lanka through the Louisville, Kentucky–based spice company CeyoLanka Spices (he is the US connection). Not unlike the wave of farmer-forward spice companies that have launched over the past decade, at CeyoLanka’s core is a commitment to safeguarding ecological knowledge by ensuring those who hold it can see a future for the industry. “During the pandemic, people really seemed to become interested in Ceylon [cinnamon],” he says. “Just from cultivating cinnamon alone, our farmers have been able to buy new homes, which is huge.”
Yet for many, there is value in planting Ceylon cinnamon in new places. For Keolanui, it comes back to building a more sustainable and local food system that puts people and the land first. “Ninety percent of all food in Hawai’i is imported, and that’s a problem,” she says. “But we create our own [cinnamon]; we do not have to buy it from a big-name brand from the mainland.”
In Mexico, Ceylon cinnamon has also become a local ingredient, a part of the country’s burgeoning agroforestry movement, which calls for intentionally planting trees to increase biodiversity and improve soil health. Alongside ancestral foods such as cacao, achiote, and chiles, Ceylon cinnamon is being planted, and the product is making an international name for itself. The Austin, Texas, chocolate company Hijita, founded and operated by former head chocolatier of the famous San Francisco–based Dandelion Chocolate, Ashley Ugarte has identified Veracruz-grown Ceylon cinnamon that she uses in her snowflake-shaped Toasty Horchata chocolate bars and drinking chocolate. Cinnamon sticks and ground cinnamon are also available for purchase. Both are accompanied by a reminder note that shows reverence for the people and labor behind the spice—something that seems to follow Ceylon cinnamon no matter where it goes. The slip notes that the spice was grown “from a cooperative of farmers in Veracruz who consider their land to be ‘edible gardens,’ ensuring that varieties of crops are planted, nurtured, and cultivated using agroforestry methods to ensure healthy soil for long-term growth and sustainability.”
Back in Hawai’i, Keolanui is planning to make the most of her Hilo-grown Ceylon cinnamon trees by turning leftover scraps from harvest into cutting boards or coasters to ensure nothing goes to waste. “We will continue to be here, and I will continue to be ‘the cinnamon lady,’” she says. “We will keep saving the seeds, and keep planting the trees.”
This Sausage, Cabbage and Apple Skillet is a one-pan dinner that comes together quickly. Ready in about 35 minutes, it’s an easy weeknight meal served as-is or over mashed potatoes.
Flavor: A combination of smoky, sweet, and tangy flavors comes together to make this hearty dish taste perfectly balanced.
Skill Level: This recipe is beginner-friendly, starting with an easy sauté and finishing with a quick whisked sauce.
Swaps: Use what you have on hand. Extra chicken broth or applesauce mixed with broth or water can be used in place of apple juice.
Leftovers: It reheats well for lunch, and the flavors are even better the next day.
Best Sausage and Apple Picks
Kielbasa or Smoked Sausage: Start with pre-cooked kielbasa, which browns quickly and adds smoky depth, though turkey sausage works as well and may just need a little extra seasoning.
Yellow Onion: Slice it thin so it softens quickly and blends nicely into the cabbage.
Green Cabbage: Look for a heavy head with tight leaves and chop it into bite-sized pieces for even cooking. As a time-saver, bagged coleslaw mix works well, too.
Apples: Honeycrisp or Fuji stay pleasantly firm, while Granny Smith adds more tartness. Peeling is optional. Swap apples for pears for a softer, milder sweetness.
How it Comes Together
In a large skillet (or Dutch oven), brown sausage in oil, then set aside.
Cook sliced onion, cabbage, and apples until tender.
Add sauce (full recipe below) and sausage, andsimmer until cabbage is soft.
Slice the sausage evenly so it browns quickly, then let it get a nice color before removing, since those browned bits add flavor.
If doubling the recipe, brown the sausage in batches to keep everything crisp.
Keep cabbage pieces similar in size and add the apples once the cabbage softens, so they stay tender.
Whisk the sauce until smooth, and for extra sauce, add a splash more broth and simmer a minute longer.
Easy Storage and Reheating Tips
Cool and store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet with a splash of broth on the stove or in the microwave, stirring occasionally.
For longer storage, freeze in portions for up to 3 months and thaw overnight. The cabbage and apples soften a bit after freezing, but the flavor stays delicious.
Cozy Cabbage Comforts
Did you make this Sausage, Cabbage, and Apple Skillet? Leave a comment and rating below.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook 4 to 5 minutes or until browned. Remove from the skillet and set aside.
Add onion and cabbage to the same skillet, adding more oil if needed. Cook 5 to 6 minutes, stirring occasionally, until the cabbage begins to soften.
Stir in the apples and cook 3 to 4 minutes or until just tender.
In a small bowl, whisk together chicken broth, apple juice, Dijon, vinegar, thyme, salt, and pepper. Pour over the cabbage mixture.
Return the sausage to the skillet. Stir to combine.
Cook uncovered 5 minutes or until the cabbage is tender and the liquid has slightly reduced.
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This Cajun spaghetti is comforting like classic spaghetti but delivers a flavor packed Cajun kick with sausage and a creamy sauce. You’ll have a super flavorful dinner your whole family will love in no time!
Why You’ll Want This in Your Weekly Rotation
Easy But NOT Boring You’re not doing anything complicated, but the flavors are more fun than regular spaghetti. Great for a midweek dinner.
Family Friendly It’s creamy and familiar enough that picky eaters don’t complain, but something a little new and exciting!
Great Leftovers This pasta is so good the next day! It’s perfect for busy weeks, so you have a hot lunch waiting for you!
Cajun Spaghetti Ingredients
Sausage: You can swap the sausage for chicken, or shrimp, or leave it out altogether!
Vegetables: You can add more veggies, such as wilted spinach or sauteed mushrooms, or whatever you like!
Adjust the Spice: If you like extra spice, add some cayenne pepper or a few dashes of your favorite hot sauce. Or, if you like it more mild, swap the sausage out for smoked or Kielbasa sausage.
How to Make Cajun Spaghetti
I like making this pasta around Mardi Gras because it has that amazing Southern flavor! Not only is it delicious, but it’s so easy to put together, and the ingredients are pretty basic.
Cook Pasta: Bring a large pot of water to a rolling boil. Then cook the spaghetti noodles as directed on the package. Drain and set aside. (Save some pasta water to thin the sauce later if needed.)
Brown Sausage: Addsausage to a large skillet over medium high heat and cook for 3-4 minutes. Flip halfway through until browned on both sides. Remove from the pan and reserve.
Cook Veggies: In the same skillet, heat olive oil over medium heat for 30 seconds. Then add diced red bell peppers and diced shallot. Cook for 2-3 minutes, until softened, then add minced garlic and cook for an additional 30 seconds.
Whisk: Whisk in the heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
Add: Whisk in Parmesan cheese until fully melted. Add the cooked spaghetti and browned sausage to the skillet, then toss to coat. Taste and season with salt and ground black pepper before serving your Cajun Spaghetti.
Alyssa’s Pro Tip
Sauce not thick enough? It likely needs to simmer a little longer. But remember, once you turn off the heat, it will continue to thicken.
Bring a large pot of water to a rolling boil and cook 16 ounces spaghetti noodles as directed on the package. Drain and set aside.
Add 1 pound sliced Andouille sausage to a large skillet over medium-high heat and cook for 3-4 minutes, flipping halfway through until browned on both sides. Remove from the pan and reserve.
In the same skillet, heat 2 tablespoons olive oil over medium heat for 30 seconds or so before adding 1 cup diced red bell pepper and ⅓ cup diced shallot. Cook for 2-3 minutes, until softened, then add 3 teaspoons minced garlic and cook for an additional 30 seconds.
Stir in 3 tablespoons tomato paste, 1 tablespoon Cajun seasoning, and 2 teaspoons all-purpose flour, then slowly whisk in 1 ½ cups chicken broth and 1 ½ cups heavy cream. Bring to a simmer and cook until it begins to thicken, about 5 minutes.
Whisk in 1 ½ cup grated Parmesan cheese.
Add the cooked spaghetti and browned sausage to the skillet and toss to coat. Taste and season with salt and ground black pepper before serving.
Storage & Reheating Instructions
Fridge: Store leftovers in an airtight container for up to 5 days.
Reheating: Microwave in 30-second increments, stirring between each. Add a tablespoon or two of reserved pasta water if needed to bring the sauce back together.
This Garlicky Lobster Fettuccine Alfredo is delicious and so simple to prepare. Lumps of steamed lobster tail is tossed with tender fettuccine noodles in a garlic infused, white wine and parmesan cream sauce. Serves 6 (or more) depending.
You know it’s true love when you both can enjoy a garlicky dish on Valentine’s Day.
And this garlicky lobster fettuccine alfredo is the perfect romantic dish for such an occasion. Normally Pat and I don’t really celebrate Valentines Day – we’ve been married nearly 25 years and together for even longer than that, and both agree we do not need gifts. Instead, we focus on food. Obviously.
Since Pat isn’t a fan of lobster (although he wishes he was) I decide to treat myself to an early Valentine’s Day meal that includes seafood, carbs and cheese. It was absolutely dreamy. Garlicky but not too garlicky. Creamy, cheesy and with the most delectable lumps of tender lobster.
Safe to say I’ll be dreaming of this dish in the weeks to come.
Fettuccine Alfredo isn’t difficult by any means. However it does move quickly so it’s very important to have everything prepped and pasta water near boiling, lobster cooked and diced before starting on the sauce.
To Make This Garlicky Lobster Fettuccine Alfredo You Will Need:
unsalted butter – Lends fat for sautéing and adds flavor to the sauce.
shallot – Or substitute with finely chopped yellow onion.
garlic – Adds distinct punchy flavor.
lobster tails – Thaw beforehand if completely frozen.
dry white wine – Like sauvignon blanc or (un-oaked) chardonnay, pinot grigio or muscadet (to name a few).
fine sea salt – Used for seasoning pasta water.
fettuccine noodles (dried) – Or use linguine.
heavy cream – Lends rich creaminess and is the base to the sauce.
parmesan cheese – Freshly grated will lend nutty flavor, richness and some saltiness.
kosher salt – Enhances the flavors in the sauce.
freshly ground black pepper – Lends distinct bite and flavor.
parsley (fresh) –Adds a pop of color and herbaceous freshness.
lemon juice – Lends subtle citrus flavor and helps brighten the sauce.
Prepare the Lobster and Pasta:
First, bring a large pot of salted water to boil. It’s a good idea to have this already going, before starting the sauce, as this recipe moves quickly and you will need to drop in the pasta halfway through steaming the lobster.
Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.
Once shallots are tender, place the lobster tails (roughly 18 ounces total) into the pan.
Pour in 1/3 cup dry white wine. I used chardonnay but Sauvignon Blanc would work just as well. Make sure to use a wine you enjoy to drink.
Immediately cover and steam the lobster for 6 to 8 minutes.
Fully cooked, the shell should be a bright reddish orange and the lobster meat opaque.
Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool slightly.
Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.
NOTE: Halfway through the lobster steaming, I drop the pasta into the boiling water. If you’re not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming to give yourself time.
Make The Alfredo Sauce:
Return the pan to the heat and add in the remaining 6 tablespoons of butter.
When the butter has melted pour in 1 cup heavy cream.
Now measure and add 1 cup grated fresh parmesan and season with a couple pinches kosher salt and some black or white pepper, to taste. Give it a good stir and remove off of the heat once the cheese has mostly melted.
Build The Pasta:
First, reserve some of the pasta water before draining the fettuccine.
Immediately add the hot cooked fettuccine noodles to the sauce along with the chopped lobster meat, 2 tablespoons minced parsley and the juice of 1 small lemon, or about 1 to 2 tablespoons (to your preference).
The hot pasta will melt the cheese even further. Add splashes of pasta water if needed to thin the sauce.
Toss well to combine.
Immediately serve with sprinkled with more parsley and parmesan cheese and along side crusty bread and white wine.
Creamy, cheesy and deliciously garlicky! The lumps of lobster are delicate, buttery and delicious in this flavorful parmesan alfredo cream sauce.
Enjoy! And if you give this Garlicky Lobster Fettuccine Alfredo recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Garlicky Lobster Fettuccine Alfredo
This Garlicky Lobster Fettuccine Alfredo is delicious and so simple to prepare. Lumps of steamed lobster tail is tossed with tender fettuccine noodles in a garlic infused, white wine and parmesan cream sauce.Serves 6 (or more) depending.
Prep Time: 25 minutesmins
Cook Time: 20 minutesmins
Total Time: 45 minutesmins
1/2cupunsalted butter, divided
2tablespoonsshallot, minced
6clovesgarlic, finely minced
3lobster tails, (about 6-ounces each) thawed if frozen
1/3cupdry white wine, like sauvignon blanc or chardonnay
1poundfettuccine noodles (dried)
1cupheavy cream
1cupfreshly grated parmesan cheese, plus more for serving
kosher salt, to taste
freshly ground black pepper, to taste
2tablespoonsparsley, minced
1 to 2tablespoonslemon juice, more or less to taste
FOR SERVING (OPTIONAL):
minced fresh parsley
freshly grated parmesan cheese
1loafcrusty bread, sliced
Bring a large pot of salted water to boil (I use a palmful of fine sea salt). Start this long before the sauce as this recipe moves quickly and you will need the water boiling in order to drop in the pasta halfway through steaming the lobster.
Heat a large 12-inch deep sided pan on medium to medium-low, satuéeing the shallot and garlic in 2 tablespoons of butter until tender.
Once tender, add the lobster tails and pour in the white wine. Immediately cover and steam the lobster for 6 to 8 minutes. The shell should be a bright reddish orange and the meat opaque. Halfway through I drop the pasta into the boiling water. If not experienced with removing lobster meat from the shell, drop in the pasta after the lobster is done steaming.
Remove the pan off of the heat and transfer the cooked lobster tails to a cutting board to cool. Use a clean kitchen towel to protect your hands and to hold the tails while you use sharp kitchen shears to cut the shell down the middle on both the top and bottom of the tail. I stop right before the end of the tail and pull the meat out. Dice the cooked lobster into bite-size pieces.
Return the pan to the heat and add in the remaining 6 tablespoons of butter. Once melted pour in the heavy cream, parmesan and season with a couple pinches kosher salt and some black or white pepper. Give it a quick stir to melt the parmesan and remove off of the heat once more.
Reserve some pasta water before draining the fettucine and immediately adding the hot cooked fettucine noodles to the sauce along with the lobster meat, parsley and the juice of 1 small lemon.
Toss well to combine and immediately serve with crusty bread and top with more parsley and parmesan cheese.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Note:The nutritional information provided is for the pasta dish only and does not include any toppings or serving suggestions.
This recipe was originally posted on February 8th, 2021 and has been updated with clear and concise instructions, new photography and helpful information.
I held his paw and slept by his side for 14 days in hospital. But it turned out, all the love in the world wasn’t enough to save him. Thus begins the final post on Life of Dozer.
My dearest Dozer,
You came into my life in my arms, holding you protectively. And after almost 14 years together, I held you in my arms protectively again as I said goodbye.
I was sobbing so hard, I forgot everything I wanted to say to you in our final moments together.
So I started writing this letter to you, to say all those things.
I wanted to reminisce about our wonderful times – the thousands of visits to the dog beach, all the wonderful food we sampled together, the cuddles, the neck-scratching-sessions, our road trips.
I wanted to thank you for spreading the joy that is you with readers all around the world, for happily coming along with me to meet readers at events, book signings, fund raisers, lunches, dinners, not to mention TV shows, photo shoots, and my gosh, we can’t forget our stint on Play School!
But as I sit here, typing away with tears streaming down my face, I realise that’s not what I want to say to you.
What I want to say is thank you.
Thank you for giving me your whole heart.
Thank you for giving me your unconditional loyalty.
Thank you for loving me just as I am, for all my flaws, for never caring what I weigh, what I wear, what I look like.
Thank you for always being there, my one constant through the good and bad times.
Thank you for making me smile, even on the hardest of days.
And thank you for trying so hard to stay with me as long as you could, fighting to heal until your very last day. I will never forget how deep you had to dig to find the strength for your rehab walk on our final morning together.
I know that one day, I will be able to look at photos of you again without sobbing. And I know all this pain I am feeling is because I loved you so fiercely and completely, and I wouldn’t trade it for a second I got to spend with you.
But right now, four days after saying goodbye, it feels like the heartbreak will never heal, like I will never smile again.
Rest in peace, my darling Dozer. I will never forget you, and I will never stop loving you.
Thank you for the extraordinary care, skill, and kindness you showed Dozer. Every moment, from the medical expertise to the gentle reassurance and cheering him on, meant more to me than I can say. Knowing he was in such capable, compassionate hands gave me comfort during the hardest days. I will always be deeply grateful for everything you did for my beautiful boy. – Nagi x
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You guys are obsessed with my Pork Schnitzel, so I knew I had to make a chicken version! Thin-pounded, lightly seasoned chicken is fried to golden crisp perfection!
Why This Schnitzel Belongs on Your Dinner Table
Crunch That Wows: Every bite delivers a delicious golden crust that cracks delightfully in your mouth, giving you that irresistible first crunch.
Kid-Approved: Even picky eaters can’t resist this tasty, golden-crisp chicken, making it a go-to dinner everyone will ask for again and again.
Chicken Schnitzel Ingredients
Chicken: Pound the chicken to a uniform thickness of about ¼ inch. This will help it cook evenly.
Frying: Fry at the right temp. Too hot, the breading will burn. Too cold, the schnitzel will be greasy. Aim for 350ºF.
How to Make the Best Chicken Schnitzel
This crispy chicken schnitzel can be on your dinner table in just 25 minutes! While it’s frying to golden perfection, you can roast some asparagus or pop green beans in the air fryer for a quick, fresh side. Follow my easy step-by-step instructions.
Prep: Cut 2 chicken breasts evenly in half lengthwise, then place between two sheets of plastic wrap and use the flat side of a meat mallet to pound to ¼-inch even thickness.
Season: Season the flattened cutlets with salt, pepper, and garlic powder.
Dredging Station: In 3 separate shallow dishes, place flour, eggs beaten with Dijon mustard, and panko bread crumbs.
Dredge: Evenly coat the cutlets in the flour, then dip them in the eggs, allowing any excess to drip back into the bowl. Lastly, coat them completely with panko breadcrumbs.
Fry: Heat oil in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.
Serve: Remove the cooked chicken from the oil, then place on a wire rack to allow any excess oil to drain off. Repeat this process in batches with the remaining cutlets. Sprinkle the hot chicken schnitzel with coarse salt and serve with fresh lemon wedges if desired.
Alyssa’s Pro Tips
Dredging: Use one hand for the dry ingredients, and the other for the egg. This prevents breadcrumbs from clumping on your fingers.
Breading: After breading, press the bread crumbs into the chicken and let it rest for 10–15 minutes before frying. This helps the breading adhere better, reducing the risk of it falling off in the pan.
Alternate Cooking Methods
Air Fryer:
Preheat the air fryer to 400ºF.
Place the breaded chicken in the basket of the air fryer, then spritz the top with cooking spray.
Air fry for 5-6 minutes. Flip the chicken over, then spritz the other side with cooking spray, and cook for an additional 4-6 minutes.
Oven:
Preheat oven to 400°F.
Place the breaded chicken on a lined baking sheet, then bake for 25-30 minutes, flipping halfway through.
Cut 2 boneless, skinless chicken breasts evenly in half lengthwise. Place the chicken between two pieces of plastic wrap and use the flat side of a meat mallet to pound to an even ¼-inch thickness.
Season the flattened cutlets with 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon garlic powder.
In 3 separate shallow dishes, place ½ cup flour, 2 eggs beaten with 1 teaspoon Dijon mustard, and 1 ¼ cups panko bread crumbs.
Dredge the cutlets in the flour, coating evenly. Next, coat them in the eggs, allowing any excess egg to drip back into the bowl from the cutlets. Lastly, coat them completely in the panko bread crumbs.
Heat ⅓ cup oil in a large skillet over medium-high heat. When the oil is hot, place 2 cutlets in the oil and fry for about 4-5 minutes on each side. The chicken should be golden brown and cooked through.
Remove the cooked chicken from the oil and place on a wire rack to allow any excess oil to drain off. Repeat this process with the remaining cutlets.
Sprinkle the hot schnitzel with coarse salt and serve with fresh lemon wedges if desired.
Make Ahead & Storage Instructions
In the Refrigerator: Store leftovers in an airtight container for up to 3 days.
To Reheat: I like to use an air fryer to reheat the schnitzel to keep it crispy. About 5 minutes at 375°F. Flip halfway so both sides get nice and toasty.
Freezer: Place in a freezer-safe airtight container and store in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Make Ahead: Prep up to the frying step, and store the breaded chicken between parchment paper in the refrigerator for up to 24 hours or in the freezer for up to 3 months.
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Garlic Butter Skillet Pork Bites & Green Beans is the kind of quick, flavorful dinner that makes you feel like a weeknight hero. Made with juicy, pan-seared pork bites and vibrant green beans tossed in a lemon garlic butter sauce, this one-skillet recipe is easy to throw together and is ready in under 30 minutes!
From Canned Veggies to Skillet Magic
Green beans were a staple in my house growing up, but with five kids and a mom from a farm in Idaho who was taught to save and preserve everything, our green beans were 99% canned by mom. They were tender and so flavorful, but that meant fresh green beans took me a little time to warm up to with all of that crunchy texture!
The Trick That Changed Everything
As an adult, I’ve discovered that the secret to really good green beans is in the prep work. Blanching them in hot water until they’re vibrant green, tossing them straight into an ice bath to stop the cooking, and finally sautéing in a cast iron skillet for depth of flavor has been life-altering.
Can We All Agree Pork Is Better with Crispy Edges?
We love searing pork bites until the edges are crispy and caramelized. It takes the flavor up a notch – but that’s not even the best part. This healthy 30 minute meal finishes with a lemon garlic butter sauce that has us eating straight from the pan. And those green beans? They’ve never been this exciting.
Ingredients for Garlic Butter Skillet Pork Bites & Green Beans
Simple, pantry-friendly ingredients come together for a flavorful, low-carb dinner that cooks in one cast iron skillet.
Pork Chops: Boneless and cut into 1-inch pieces. Loin or bone-in chops work too, just adjust cook time.
BBQ Rub: My Homemade BBQ Rub is perfect here. Make a batch to have quick seasoning without extra prep.
Olive Oil: For searing the pork. Use avocado oil if you prefer.
Butter: Builds the base of the garlic lemon sauce.
Garlic: Fresh cloves that are minced adds a sharp, rich flavor.
Lemon (Zest + Juice): Brightens and balances the sauce.
Chicken Broth: Deglazes the skillet and adds moisture.
Green Beans: Blanched and sautéed for tender-crisp texture.
Red Pepper Flakes: Optional heat.
Fresh Parsley: For a fresh finish.
How to Make Garlic Butter Skillet Pork Bites & Green Beans
Simple ingredients, simple steps, big flavor – just how weeknight dinners should be.
Season the Pork: Coat chopped boneless pork chops with BBQ rub.
Sear the Pork: Heat oil in a cast iron skillet over medium-high heat. Brown pork in batches, 2-3 minutes per side. Set aside.
Melt the Butter: Lower heat to medium and melt butter in the pan.
Add Garlic: Stir in garlic and cook 30 seconds until fragrant.
Deglaze: Pour in lemon juice, zest, and chicken broth, scraping up bits from the bottom.
Add Green Beans: Toss in blanched green beans and cook 3-4 minutes, stirring often.
Finish the Dish: Return pork to the pan and stir everything to coat in sauce.
Serve: Sprinkle with parsley and red pepper flakes, if using.
TIP: Pork is done when it hits 145°F inside, checked with a meat thermometer.
Storing and Freezing Garlic Butter Skillet Pork Bites & Green Beans
Got leftovers? You’re set for an easy lunch.
Store in an airtight container in the fridge for up to 3 days.
Freeze cooked pork and green beans for up to 2 months. We use our FoodSaver to keep things fresh.
Reheat in a skillet over medium heat with a splash of broth to keep the pork tender.
FAQs About Garlicky One‑Pan Pork & Green Beans
Can I skip blanching the green beans?
You could, but blanching locks in color and crunch. If you’re pressed for time, you can skip the ice bath and go straight to sautéing – just expect a slightly softer texture.
Can I use bone-in pork chops instead of boneless?
Yes! Bone‑in chops are flavorful and help retain moisture. If you’re using them, just add a few minutes to the sear time and monitor internal temp carefully.
Is lemon juice OK for kids or picky eaters?
Absolutely. A little lemon brightens the sauce without making it sour. If citrus is a no-go, you can use a small splash of chicken broth alone and still get great flavor.
Variations and Substitutions
Replace chicken broth with vegetable broth or even a splash of white wine.
Add a spoonful of Dijon mustard to the butter sauce for extra tang.
Toss in mushrooms, zucchini, or cherry tomatoes with the green beans.
For a creamy twist, finish with a splash of heavy cream or a little grated Parmesan.
No fresh parsley? Use chives, thyme, or skip it altogether.
Ready in just 30 minutes or less this easy, deliciously low carb and healthy pork recipe is the best new addition to our quick and easy recipe index!
More Pork Recipes to Try:
Watch How this Skillet Pork Bites Recipe is Made…
Prevent your screen from going dark
In a pie plate, sprinkle pork with seasoning and toss to coat well.
1 ½ lbs Pork Chops, 1 ½ Tablespoons BBQ Rub
Heat 2 teaspoons of oil in a cast iron skillet over medium-high heat until hot.
2 Tablespoons Olive Oil
Brown the pork bites in batches for 2-3 minutes on each side until edges are crispy and browned, drizzling more oil as needed. Remove from the pan and set aside.
Reduce heat to medium. Add butter and cook until melted.
¼ Cup Butter
Add the garlic, cooking until fragrant, about 30 seconds.
4 Cloves Garlic
Scrape up any browned bits from the pan as you pour in the lemon juice and zest and broth.
½ Lemon, ¼ Cup Chicken Broth
Carefully add the green beans into the pan and toss in the lemon butter sauce to coat well. Cook for 3-4 minutes, turning often.
1 lb Green Beans
Push cooked green beans on the side and return the pork into the pan. Toss the pork bites through the sauce to evenly coat.
Add a sprinkle fresh parsley and red chili pepper flakes. Serve immediately!
This day doesn’t have to be extravagant; it can be very simple and filled with love. All of these delicious desserts will spoil your loved ones! We love baking something sweet for Valentine’s Day! Many people love a chocolate-covered strawberry, but a great chocolate cake goes a long way!
Chocolate Desserts for Valentine’s Day
We love chocolate, and you will find many chocolate recipes on our website, but we decided to pull out a few that will work perfectly for February 14th!
Chocolate Cherry Cake
This cake has wonderful reviews and it’s perfect for this special day! The combination of cherry and chocolate is a winner!
We all know that strawberries like to steal the show and pink is the color you see everywhere, so let add some delicious treats your loved ones will love!
Strawberry Whipped Cream Cake
This cake looks difficult but you would be shocked how easy it is and how delicious! It’s the perfect dessert!
We love a good cookie and they are perfect for Valentine’s Day. We don’t like to complicate it, these are some of our favorites! Including a few classic desserts that fit the occasion too!
Favorite Chocolate Chip Cookies
These are our absolute favorite and they will melt in your mouth! They have great reviews and the best flavor.
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Simple, classic, and downright magical, this iconic Marcella Hazan’s tomato sauce uses only 3 ingredients and proves that less is more. With just tomatoes, butter, and onion, it turns pantry staples into a rich, silky sauce you’ll make on repeat.
Why This Sauce Earned Its Fame
A Breeze to Cook: Just three staples come together to create a sauce with serious depth. The butter melts into the tomatoes for a smooth, rich sauce.
A Smart Shortcut: The onion cooks in big halves, adding flavor without any chopping, then is removed to leave a silky, mild sauce.
Endless Ways to Use It: Toss with pasta, spoon over meatballs, layer into lasagna, spread on pizza, or freeze for quick dinners later.
Marcello Hazan’s Tomato Sauce Ingredients
Canned Tomatoes: Use canned tomatoes with no added salt or herbs. Cento San Marzano is a great brand!
Onion: Use a white or yellow onion!
Butter: The original recipe calls for unsalted butter, but if you only have salted, it will work.
Marcella Hazan’s Tomato Sauce Recipe
Once you try this, jarred sauce won’t stand a chance. With just a little simmer time and almost no prep, this simple tomato sauce delivers rich, classic flavor that works with just about any Italian dish. No garlic, herbs, or olive oil needed!
Add Ingredients: In a large saucepan, addthe whole tomatoes, onion, and butter.
Simmer: Bring the mixture to a simmer over medium heat, then reduce the heat to low and continue cooking, uncovered, for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
Remove Onion: Discard the onion, or use it in another recipe!
Blend: Use an immersion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with a pinch salt to taste, if needed, serve over pasta, and enjoy!
Alyssa’s Pro Tip
Double the Recipe! It keeps for days in the fridge and freezes well. It’s great to toss with pasta, bake into lasagna, or use in other meals all week.
In a large saucepan, add 1 (28-ounce) can whole peeled tomatoes, 1 medium onion, and 5 tablespoons unsalted butter.
Bring the mixture to a simmer over medium heat. Reduce the heat to low and continue to cook uncovered for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
Remove the onion. Discard the onion, or use it in another recipe!
Use an emulsion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with salt to taste, if needed. Serve over pasta and enjoy!
Storage Instructions
Refrigerator: Store leftover sauce in an airtight container in the fridge for 3-5 days.
To Reheat: Reheat the sauce over the stove until warmed through. Add a splash of water or chicken broth to the sauce to help thin it, if needed!
Freezer: The cooked and cooled sauce can be frozen in an airtight container for up to 1 month. Remove and discard the onion before freezing.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Homemade Sauce Recipes to Try
Instead of long steps or complicated techniques, pasta sauces should rely on a few good ingredients to create real flavor. If you love this approach, try these other easy sauce recipes next.
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This classic Minestrone Soup recipe comes straight from my grandma’s cookbook. It’s made with simple vegetables, hearty beans, and a rich, slow-simmered broth. It’s warm, familiar, and deeply nostalgic.
This is a recipe you’d expect from an Italian Nonna! (even though my grandma isn’t Italian). Perfect for cold nights, Sunday dinners, or anytime you’re craving a truly homemademinestrone that’s timeless.
Once a year we would visit my grandma, who became a widow far too early. It always made me sad to know how much she was alone, but gathering around her table brought so much light and joy into her eyes I knew she would be ok. In the winter, she almost always made a Minestrone Soup with pasta or potatoes. The house felt cozier when it was on the stove, and you were engulfed with the smell it as soon as you walked in.
She served it with garlic knots and salad, and we’d dip the bread straight into the soup, letting it soak up the warm broth before taking a bite. It’s usually hard to get kids excited about a bowl full of vegetables and beans, but this soup is different. We always finished it, and most of the time went back for seconds. Even now, Minestrone reminds me of sitting at her kitchen table.
Ingredients for Minestrone Soup
Grandma’s recipes are ALWAYS better! This Minestrone Soup is no exception. Packed with vegetables, beans, and savory seasonings, these ingredients come together to create this classic flavorful soup!
Soup Base
Olive Oil: Creates the base for sautéing and helps develop flavor from the very first step.
Onion: Adds sweetness and depth as the foundation of the soup.
Carrots: Bring subtle sweetness and color to balance the savory broth.
Celery: Adds classic aromatic flavor and structure to the soup base.
Kosher Salt: Enhances and layers flavor throughout the cooking process.
Zucchini: Adds texture and a light, fresh vegetable note.
Green Beans: Bring freshness and light crunch.
Garlic: Builds bold, savory flavor once sautéed with the vegetables.
Broth & Seasonings
Tomato Paste: Concentrates tomato flavor and deepens the broth.
Dried Oregano: Adds a traditional Italian herb flavor.
Poultry Seasoning: Brings warmth and subtle complexity to the soup.
Black Pepper: Adds gentle heat and balance.
Chicken Broth: Forms the rich, savory base of the soup (vegetable broth works too).
Fire-Roasted Tomatoes: Add acidity and a slightly smoky tomato flavor.
Bay Leaves: Infuse the broth with a subtle, aromatic depth.
Hearty Add-Ins & Garnishes
Kidney Beans: Provide heartiness and protein.
White Beans: Add creaminess and balance to the texture.
Pasta or Potato: Makes the soup filling and satisfying.
Fresh Parsley: Adds freshness and brightness before serving.
Parmesan Cheese: Finishes the soup with salty, savory richness.
See the exact measurements in the recipe card below.
Potatoes or Pasta? Either Way, Delicious
If you prefer minestrone without pasta, potatoes are an easy and delicious swap. I grew up eating this soup both ways, depending on what we had on hand, and honestly I love it just as much with potatoes. They make the soup a little heartier and keep it gluten-free, while still soaking up all that rich, flavorful broth.
How to Make Minestrone Soup
It may look like a long list, but most of these ingredients are pantry staples. Grab some fresh produce, and you’re all set to start cooking! Trust me: this homemade version tastes better than Olive Garden’s.
Aromatics: Sauté onion, carrots, and celery in olive oil with salt until softened.
Vegetables: Add zucchini and garlic and cook until fragrant and tender.
Flavor Base: Stir in tomato paste and seasonings and cook to deepen flavor.
Broth: Add broth, tomatoes, and bay leaves and bring to a boil.
Simmer: Add beans, reduce heat, and simmer to let flavors develop.
Finish: Add green beans and pasta (or potato), cook until tender, then season and serve with parsley and parmesan.
Don’t forget to pair it with your favorite bread! Your kids (and you!) will love mopping up every last drop of the delicious broth!
Storage and Reheating
To Store
Let the soup cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4–5 days.
To Freeze
Portion the soup into freezer-safe containers or bags. Freeze for up to 3 months. (If using pasta, consider slightly undercooking it before freezing so it doesn’t get mushy.)
To Reheat
Warm on the stove over medium heat, stirring occasionally, until heated through. If the soup is too thick after refrigerating or freezing, add a splash of broth or water to loosen it.
Recipe Tip
For best flavor, add fresh parsley and parmesan cheese just before serving.
Don’t be afraid to use up leftover vegetables! Yellow squash, cauliflower, broccoli, and other veggies can be added along with the zucchini. Spinach, kale, fresh basil, and other herbs work beautifully, too. Just add them near the end of cooking so they just wilt into the soup, bringing both flavor and color.
Whether you’re cooking for family or meal prepping for the week, this homemade minestrone soup recipe is perfect. With just a few pantry staples, and some fresh produce…. It’s filling without being heavy and works just as well for weeknight dinners as it does for Sunday meals.
Matt Rodbard is the editor in chief of TASTE and the author of Koreaworld: A Cookbook, Koreatown: A Cookbook, a New York Times Bestseller, and Food IQ, a Publishers Weekly Bestseller and winner of a 2023 IACP Cookbook Award (Food Issues & Matters)
