These sticky-sweet honey mustard sausages come with a quick mustard mayo dip. They’re oven-baked with pantry staples and minimal prep, for a party appetizer that takes almost no effort.
Flavor: Sweet-tangy honey mustard glaze, savory sausage, plus a cool, creamy mustard mayo dip for dunking.
Skill Level: This beginner-friendly recipe is made with fully cooked sausage, a one-bowl sauce, and bakes in one dish.
Budget: Pantry condiments do the heavy lifting in this easy cocktail sausage recipe with no special ingredients needed.
Serving Suggestions: Serve with toothpicks as an appetizer, or over rice as a main dish.
Best Ingredients
Sausages: Use fully cooked mini cocktail smokies, perfect for a bite-sized appetizer. If they seem a little wet, pat them dry so the sauce clings better. Can’t find the cocktail smokies? Cut regular smoked sausage into bite-sized pieces and bake a little longer until browned.
Mustard(s): Grainy mustard adds texture, classic yellow mustard balances the sharper mustards, and Dijon adds a sharp tang. Replace the Dijon with a spicy brown mustard if needed.
Honey: Honey is what helps the sauce cling to the sausages. Runny honey is the best. If it’s too thick, warm it in the microwave for a few seconds.
Mayo: The mayo can be swapped with light mayo, avocado mayo, or a dairy-free mayo. Keep the dip chilled so it stays thick and creamy.
How to Make Honey Mustard Sausages
Stir together the honey mustard sauce (full recipe below).
Mix some of the mustard mixture with mayonnaise, and refrigerate.
Toss the smokies with the remaining mustard mixture in a baking dish.
Bake. Rest 5 minutes, and serve with chilled mayonnaise dip.
Stirring the smokies once or twice keeps an even glaze coating.
For a thicker, stickier finish, use a wider baking dish so moisture evaporates faster.
If the glaze looks thin at first, keep baking for a few more minutes. It thickens as it reduces.
Easy to double for a crowd. Use two baking dishes so they brown instead of steaming.
To keep warm for guests, bake until thick, then transfer to a warm setting in a slow cooker. Keep the dip separate.
Leftovers You’ll Love
Refrigerate cooked sausages and dip separately in an airtight container for 4 days.
Reheat sausages uncovered in a 350°F oven for 8 to 12 minutes, or microwave in short bursts, stirring once. Add a tiny drizzle of honey if they seem dry.
Freeze the baked smokies on a sheet pan, then place them in an airtight container for up to 3 months. Thaw in the fridge and reheat in the oven. Don’t freeze the mayo dip.
Game Day Lineup
Did you enjoy these Honey Mustard Sausages? Leave a comment and rating below.
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
5 minutesminutes
Total Time 30 minutesminutes
Preheat oven to 375°F.
Place the cocktail sausages in a 2-quart baking dish.
In a small bowl, combine whole grain mustard, Dijon mustard, yellow mustard, soy sauce, honey, and garlic powder and mix well. Transfer 4 tablespoons of this mixture to a second bowl, add the mayonnaise, and stir until smooth. Refrigerate the mayonnaise sauce for serving.
Pour the remaining honey mustard glaze over the sausages and toss to coat. Bake for 20-25 minutes, stirring occasionally, until the glaze thickens and sausages start to brown.
Once thickened, transfer the sausages to a serving plate and let them rest 5 minutes before serving. Garnish with green onion and serve with the mayonnaise dip.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Keep the sauce separate from the sausages. Cooked sausages will also keep in the freezer for up to 3 months. It is not recommended to freeze the sauce.
If you love simple appetizers, these onion cheese puffs are easy and delicious!
❤️WHY WE LOVE THIS RECIPE
We are big fans of simple recipes, and this one is delicious! This recipe is only a few ingredients and tastes great. Its super versatile and you can easily switch up it up with other cheese, etc. This comes together in less than 20 minutes and is a wonderful appetizer. The French bread with the creamy onion mixture is a great combination.
SWAPS
We make this with the parmesan cheese that comes in the green jar, old school like what you would put on a pizza! It really adds great taste to this, but you could always use fresh. I think you could switch it up with different cheese too.
⭐TIP
I think these are great fresh out of the oven but they were good reheated in the oven the next day too.
OTHER DELICIOUS RECIPES:
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If planning dinner feels overwhelming, this free weekly meal plan can help. It includes 5 simple meals that serve 4–6 and a shopping list so you can spend less time planning and more time enjoying the week.
Don’t like something on the menu? Don’t worry! I have a new weekly meal plan each week, and you can switch out any meals you want! If you want to receive all of the meal plans, sign up for my newsletter here!
Crack Chicken and Rice Soup
A cozy, one-pot soup with tender chicken, hearty rice, creamy cheese, and ranch seasoning in every bite.
Melt-in-your-mouth brown sugar garlic air fryer salmon is juicy, tender and full of flavor. Salmon is so good, especially when it’s cooked right, and the air fryer makes it perfect every time! It’s an easy, hands-off way to make a scrumptious meal.
This taco ring is the easiest, cheesiest dinner. I know your family will love it as much as mine does! All you need is a can of crescent rolls, shredded Colby Jack cheese, some taco seasoning, and your favorite fixings to bring it to life!
One Pot Ground Beef Stroganoff is creamy, hearty, easy and a savory perfection meal. It is going to be dinner winner! Tender mushrooms, tasty ground beef and luscious served with noodles for a beautiful dish your whole family will love.
Chicken divan is a creamy chicken casserole recipe topped with crispy buttered bread crumbs. It’s easy to make, can be prepped ahead of time, and is a classic family favorite.
If you haven’t tried planning your meals ahead of time, this is going to be a game-changer for you! Here’s why I swear by weekly meal planning:
Time Saver: Dinner feels easier when there’s a plan. You already know what’s for dinner and how long it takes, so evenings run a little smoother.
Money Saver: Meal planning helps you shop with intention. You buy what you need, use what you have, and then you avoid those extra grocery trips that add up fast.
Bye-Bye Takeout: When meals are planned and groceries are stocked, you’re less likely to hit the drive-thru. That means more savings and healthier eating. Win-win!
Each weekly meal plan has a free grocery list that is easy to print and convenient for taking with while grocery shopping. Simply cross off or check mark each grocery item as you go!
What to Make With Dinner
If you want to add some sides to your dinner, here are a few that go great with this weeks meals!
Meal Planning with Leftovers
I only meal plan Monday-Friday. We sometimes have plans over the weekend, or I have leftovers that we can finish off the week! If you have leftovers, store them in an airtight container in your fridge.
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)
These Salted Fudge Brownies are rich, decadent and deliciously chocolaty. Finished with a sprinkle of flaky sea salt adds delicious texture and flavor, sending these brownies over the top! Yields 9 to 16 brownies depending on how you cut them.
Craving rich fudgy brownies? I’ve got you!
Growing up, I did not care much for brownies. Yet now? I love them. In fact, I have 9 (nine!!) brownie recipes on SS. From cabernet swirled and sea salt caramel espresso to the best frosted brownies and even a spicy chocolate truffle brownie. I’m not sure if it was the fudge in the title or the large flakes of sea salt that adorned the brownies.
My overall opinion of this recipe is that the brownies were definitely fudgy. However when you taste the salt hits your tong and with the chocolate it was unbelievable.
To Make These Salted Fudge Brownies You Will Need:
unsalted butter – Adds moisture, richness and flavor.
unsweetened chocolate – I use Ghirardelli Premium 100% cacao (not sponsored).
unsweetened cocoa powder – Using unsweetened cocoa powder allows you to control the sweetness in the recipe.
granulated sugar (white) – For sweetening and flavor.
eggs – Acts as a binding agent, helps the brownies rise and adds rich flavor.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
unbleached all-purpose flour – Adds structure and is the base of the cookie dough.
flaky salt – I use Maldon (not sponsored)
Preheat your oven to 350°F (or 180°C).
Then, line an 8 x 8 aluminum pan with parchment and then spray with a nonstick spray (I use a spray that contains flour).
Combine Dry Ingredients:
In a bowl, measure and add 1 cup unbleached all-purpose flour and 6 tablespoons unsweetened cocoa powder.
Whisk to combine and set off to the side.
Prepare the Wet Ingredients:
In a medium sauce pan, add 2 ounces of (chopped) unsweetened chocolate with the 3/4 cup (1½ sticks) of unsalted butter. Heat on the low, stirring often until melted.
Once melted, remove off the heat.
Next, measure and add in 2 cups granulated white sugar.
Measure and add in 1½ teaspoons pure vanilla extract.
Use a rubber spatula to mix until combined.
Then add in the 3 large eggs, one egg at a time, whisking after each one.
The mixture should be thick and glossy.
Add in the flour/cocoa mixture and stir until incorporate.
I wish you could smell this!
Transfer the batter to the prepared baking pan. Using the spatula, spread evenly. Then sprinkle with 1/2 teaspoon of flaky sea salt evenly over top.
Using a butter knife, swirl the salt into the batter.
Bake on the middle rack of your preheated oven for 35 to 40 minutes – for me and my oven, 4o minutes yielded the best results. But a good rule to follow is that the brownies are done when you insert a cake tester (toothpick) and it comes back with a trace of the batter on it.
Once baked, remove and let cool for 30 minutes. Using the parchment, carefully lift the brownies out of the pan and transfer to a wire cooling rack to finish cooling.
Once the brownies have cooled, cut into squares and sprinkle with more flaky salt!
Let me tell you, these brownies are something else! The rich, chocolaty flavor and fudge-y texture with the salt is *chef’s kiss*.
How To Store Brownies:
Store the brownies in an air-tight container at room temperature for 5 to 6 days. Or wrap tightly in plastic wrap and then foil, and freeze for up to 1 month.
Enjoy! And if you give this Salted Fudge Brownies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 9servings
Salted Fudge Brownies
These Salted Fudge Brownies are rich, decadent and deliciously chocolaty. Finished with a sprinkle of flaky sea salt adds delicious texture and bursts of flavor, sending these brownies over the top!Yields 9 to 16 brownies depending on how you cut them.
Prep Time: 20 minutesmins
Cook Time: 40 minutesmins
Cool Time: 1 hourhr
Total Time: 2 hourshrs
1cupall-purpose flour
6tablespoonsunsweetened cocoa powder
3/4cupunsalted butter
2ouncesunsweetened chocolate, chopped
2cupsgranulated sugar
1½teaspoonspure vanilla extract
3largeeggs
1/2teaspoonflaked sea salt, plus more for sprinkling
Preheat oven to 350°F (or 180℃).
Line a 8×8 metal pan with parchment paper, draping the foil over the edges. I like to use binder clips to secure the parchment. Then spray with nonstick baking spray.
In a bowl, add the flour and cocoa powder, whisking to combine.
In a large saucepan, melt the butter with the unsweetened chocolate over very low heat, stirring occasionally. Once melted, remove from the heat and add in the sugar and vanilla, stirring to combined. Next, add one egg at a time, stirring after each one.
Pour the batter in the prepared pan and spread evenly.
Sprinkle with flaky salt evenly over batter. Using a butter knife, swirl the salt into the batter. Bake in the center of the oven for about 35 to 40 minutes, or until the edges are set and a toothpick comes back with only a trace of the batter once inserted into the middle.
Once baked, remove and let cool for 30 minutes. Using the parchment, lift the brownies out of the pan and transfer to a wire cooling rack to finish cooling. Cut into squares, sprinkle with more flaky salt (if desired) and serve.
See blog post for storage instructions.
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.
This recipe was adapted from Food & Wine Magazine’s 2010 “Our Best New Classics” issue and was originally posted on December 10th, 2010 and has been updated with clear and concise instructions, new photography and helpful information.
Get the chips ready because this 7-layer dip recipe is a classic party appetizer with layers of refried beans, seasoned cream cheese, guacamole, salsa and plenty of toppings! It’s quick to put together and can be prepared ahead of time for game day, potlucks or parties.
Why I Love This 7 Layer Dip
This 7-layer dip recipe is one of Spend with Pennies’ most requested party dips! It is easy to make, uses simple ingredients and it’s always one of the first to disappear.
Flavor: Fresh, creamy, and zesty.
Prep note: This dip can be made the night before. Store the toppings separately and sprinkle on top just before serving.
Time-saving tips: Use pre-shredded cheese and premade guacamole
Serving suggestions: Serve with tortilla chips or vegetables.
7 Layer Dip Layers
These classic 7 layers stay thick, neat and are easy to scoop.
refried beans
taco seasoned sour cream/cream cheese mixture
guacamole
salsa
toppings (I use cheese, green onions, olives or tomatoes)
Variations
Spicy: pickled jalapenos
Fresh: shredded lettuce, bell pepper, and a sprinkle of cilantro
Meaty: cooked and seasoned ground beef
How To Make The Best 7 Layer Dip
Prepare the refried bean layer (full recipe below).
Prepare the sour cream mixture.
Layer the ingredients in a casserole dish and top with guacamole, salsa, and toppings.
Chill before serving.
Dish size: Use a 2qt dish or 9-inch square dish. A larger dish will make the layers too thin. A clear serving dish makes a pretty presentation.
Smooth consistency: Mix the cream cheese layer with a hand mixer. It makes the mixing easy and helps with a creamy consistency, so your chips don’t break as you scoop them.
No browning: Ensure the guacamole is completely covered so it doesn’t brown. Store-bought guacamole tends to last longer.
Perfect layers: Drain the salsa so it keeps the layers crisp.
Make ahead: Assemble the dip up to 24 hours ahead, cover tightly and add fresh toppings just before serving.
More Favorite Appetizer Recipes
Did you enjoy this 7 Layer Dip? Leave a comment and rating below!
Prep Time 15 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour15 minutesminutes
Place salsa in a sieve and drain the liquid into a small bowl (this keeps your dip from getting runny).
In a small bowl, combine refried beans and milk (or you can use the liquid from the salsa if you prefer). Mix until smooth and spread in the bottom of a 2 qt baking dish or pan.
In a bowl, mix cream cheese, sour cream and taco seasoning with a hand mixer on medium speed. Dollop the cream cheese mixture over the beans and spread evenly.
Spoon guacamole over cream cheese and gently spread. Add the drained salsa and gently spread.
Top with cheese, olives/tomatoes and green onions.
Chill 1 hour before serving. Serve with tortilla chips or crackers.
This dip can be prepared up to a day in advance.
Additional toppings such as cilantro or jalapenos can be added.
Using a hand mixer for the beans and sour cream layers ensures the dip is fluffy and easy to scoop.
Tightly cover leftovers with plastic wrap and store in the refrigerator for up to 4 days. Some separation may occur when storing, drain off any liquid if needed.
These Eggless Buffalo Chicken Meatballs are juicy, tender, and packed with mild Buffalo flavor—without a single egg. Made with simple ingredients and baked or air-fried (no frying mess), they’re perfect for busy families managing food allergies. After 12+ years of cooking egg-free, I can confidently say you won’t miss the eggs at all. Fun, flavorful, and totally weeknight-friendly.
Oriana’s Thoughts On The Recipe
These Eggless Buffalo Chicken Meatballs are my go-to on nights when I want something fun and flavorful without turning dinner into a whole production. They’ve got that familiar Buffalo vibe everyone loves, but in a way that feels doable for a regular weeknight — no frying, no mess, no stress.
As an allergy mom who’s been cooking egg-free for over a decade, meatballs are one of those recipes people always assume need eggs. I promise you, they don’t. These come out juicy, tender, and full of flavor, and no one at the table ever notices what’s missing — they just ask for seconds.
What I really love is how flexible they are. I’ve served these for quick family dinners, game-day snacks, and casual get-togethers, and they always disappear fast. It’s comforting food with a little twist, and those are the recipes that tend to stick around in our house.
Why You’ll Want to Try My Recipe
Completely egg-free: Perfect for families managing egg allergies—no substitutions needed.
Juicy and tender: The texture stays moist without eggs or frying.
Mild Buffalo flavor: All the Buffalo vibes without overpowering heat.
Easy cooking options: Bake them or pop them in the air fryer.
Weeknight or Party-Ready: They work just as well for dinner as they do for casual entertaining or game day snacks.
Crowd-pleaser: Works for dinner, parties, or game day snacks.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
Ground Chicken: Lean but still juicy when mixed gently. Ground turkey can work too, but chicken stays a bit more tender.
Plain Yogurt: Adds moisture and helps bind the meatballs without eggs. Dairy-free yogurt works if needed (unsweetened only).
Panko Crumbs: Keep the texture light. Gluten-free panko works well here.
Buffalo Sauce: Mild, medium, or hot — choose based on your family’s heat tolerance.
Carrot & Celery: Finely chopped so they blend right in, adding moisture and classic Buffalo flavor.
Green Onions & Garlic: Add savory depth without overpowering the meatballs.
Salt & Pepper: Simple seasoning that lets the Buffalo flavor shine.
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Use dairy-free blue cheese dressing or ranch instead.
Gluten-Free: Swap in gluten-free panko crumbs.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Mix the Meatball Base
Add the ground chicken, yogurt, panko, veggies, Buffalo sauce, garlic, salt, and pepper to a large bowl. Mix gently until everything is just combined — stop as soon as it comes together.
Shape the Meatballs
Scoop about 1 tablespoon of mixture and gently roll into 1-inch meatballs. Lightly oil your hands if the mixture feels sticky. Pro Tip: Using a cookie scoop is the easiest way to make meatballs the same size. Even-sized meatballs cook evenly, so you don’t end up with some overcooked and others undercooked. Also, lightly oil your hands with a little olive oil before rolling—this keeps the mixture from sticking and helps form smooth meatballs without packing them too tightly. Just scoop, roll gently, and place them on the pan.
Cook Until Juicy
Arrange the meatballs in a single layer and cook in the air fryer or oven until cooked through and lightly golden, turning halfway if needed.
Toss in Buffalo Sauce
Transfer the hot meatballs to a bowl, add the Buffalo sauce, and gently toss until evenly coated.
Garnish and Serve
Finish with chopped cilantro and green onions. Drizzle with blue cheese dressing if desired and serve right away.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
Meatballs Feel Too Dense: This usually happens from overmixing.Pro Tip:Mix gently and stop as soon as everything is combined. Less mixing = juicier meatballs.
Mixture Sticking to Your Hands: Ground chicken mixtures can be sticky.Pro Tip:Lightly oil your hands with olive oil before rolling to keep things smooth and easy.
Uneven Cooking: Different-sized meatballs won’t cook at the same rate.Pro Tip:Use a cookie scoop so every meatball is the same size and cooks evenly.
Finely chop the veggies so they soften as the meatballs cook. Big chunks can make them fall apart.
A cookie scoop helps keep the meatballs evenly sized so they cook at the same rate.
Don’t pack the meatballs tightly when rolling — a light touch keeps them tender.
Toss the meatballs in sauce after cooking so they stay juicy and don’t burn.
Variations & Additions
Add a pinch of smoked paprika for a slightly smoky flavor.
Toss the cooked meatballs with half Buffalo sauce and half BBQ sauce for a milder twist.
These Eggless Buffalo Chicken Meatballs are tender, juicy, and full of mild Buffalo flavor—without eggs or frying. Baked or air-fried with simple ingredients, they’re an easy, allergy-friendly option for busy weeknights, game day, or casual gatherings.
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Servings 26meatballs
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
These meatballs can be cooked in an air fryer or oven. Choose the method that works best for you. Air Fryer: Preheat the air fryer to 375º F (190º C). Lightly spray the basket with non-stick cooking spray. Oven: Preheat the oven to 400º F (200º C). Lightly spray a non-stick baking sheet with oil.
Prepare The Meatball Mixture:
In a large bowl, add the ground chicken, yogurt, panko crumbs, cilantro, buffalo sauce, carrot, celery, green onions, garlic, salt, and pepper. Using clean hands or a spoon, gently mix just until combined.Pro Tip: For the juiciest meatballs, mix the ingredients gently and stop as soon as everything is combined. Overmixing can make the meatballs dense instead of tender.
Using a medium cookie scoop or your hands, portion about 1 tablespoon of mixture (about 25–30 g) and gently roll into 1-inch balls. You should get about 25 to 26 meatballs. Place them on the prepared baking sheet or air fryer basket.Pro Tip: Using a cookie scoop is the easiest way to make meatballs the same size. Even-sized meatballs cook evenly, so you don’t end up with some overcooked and others undercooked. Also, lightly oil your hands with a little olive oil before rolling—this keeps the mixture from sticking and helps form smooth meatballs without packing them too tightly. Just scoop, roll gently, and place them on the pan.
Cook The Meatballs:
Air Fryer: Arrange the meatballs in a single layer. Cook for 10 to 12 minutes, shaking the basket or turning the meatballs halfway through, until browned and cooked through.
Oven: Bake the meatballs for 16 to 18 minutes, or until cooked through and lightly golden.
Toss The Meatballs:
Transfer the cooked meatballs to a large bowl, add the buffalo sauce, and gently toss until evenly coated.
Serve immediately, drizzled with blue cheese dressing if desired, and garnish with chopped cilantro and green onions.
Carrot & Celery: I like to roughly chop the celery and carrot, then pulse them in a small food processor until finely chopped. They blend right into the meatballs, add moisture and flavor, and my picky eater never even notices the veggies are there. It’s one of those little tricks that makes dinner easier—and everyone happier. Store: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezer: Freeze cooked, un-sauced meatballs for up to 2 months. Reheat, then toss with Buffalo sauce before serving. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
Use dairy-free blue cheese dressing or ranch instead.
Gluten-Free: Swap in gluten-free panko crumbs.
Recipe Tips For Success: ➤ Potential Recipe Challenges & Pro Tips:
Meatballs Feel Too Dense: This usually happens from overmixing.Pro Tip:Mix gently and stop as soon as everything is combined. Less mixing = juicier meatballs.
Mixture Sticking to Your Hands: Ground chicken mixtures can be sticky.Pro Tip:Lightly oil your hands with olive oil before rolling to keep things smooth and easy.
Uneven Cooking: Different-sized meatballs won’t cook at the same rate.Pro Tip:Use a cookie scoop so every meatball is the same size and cooks evenly.
➤ Extra Tips:
Finely chop the veggies so they soften as the meatballs cook. Big chunks can make them fall apart.
A cookie scoop helps keep the meatballs evenly sized so they cook at the same rate.
Don’t pack the meatballs tightly when rolling — a light touch keeps them tender.
Toss the meatballs in sauce after cooking so they stay juicy and don’t burn.
➤ Variations & Additions:
Add a pinch of smoked paprika for a slightly smoky flavor.
Toss the cooked meatballs with half Buffalo sauce and half BBQ sauce for a milder twist.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Jambalaya Soup delivers all the bold, authentic flavors of classic jambalaya in cozy soup form, packed with a variety of proteins, vegetables, rice, and spicy seasonings – and it’s ready in just 40 minutes.
How To Make Jambalaya Soup
This recipe is shockingly easy, despite how it may look. A little browning here, a little spice there, and next thing you know your soup recipe is good to go!
Brown the sausage and chicken: Heat olive oil and add the Andouille sausage (or Smoked Kielbasa or Smoked Sausage) and chicken and cook until browned, about 3-4 minutes.
Sauté veggies: Add onion, bell pepper, celery and green onions and sauté for 4-5 minutes. If you already have roasted peppers you can throw them in as well.
Add seasonings: Add the garlic, creole seasoning, oregano and thyme and sauté for 30-60 seconds. You can also use cajun seasoning.
Add liquids, rice and bay leaves: Add the chicken broth, tomatoes, rice and bay leaves and simmer for 15 minutes, while stiring.
Add the shrimp: Stir in the shrimp and cook for 5 minutes until the shrimp is done.
Taste and adjust seasonings: Taste and add extra salt or creole/cajun seasonings, if desired.
Recipe Variations
Vegetarian Jambalaya Soup – Omit all the proteins and just increase the veggies and/or rice to bulk it up, if desired. Use vegetable stock in place of the chicken stock.
Slow Cooker Jambalaya – Add all the ingredients, except the rice, to the slow cooker and cook for 6-7 hours on low or 3-4 hours on high. 5 minutes before serving, add cooked rice (Not uncooked) and shrimp.
Seafood Jambalaya – Replace the chicken and sausage with a mixture of your favorite seafood. Think shrimp, oysters or crayfish.
Tips For Making This Jambalaya Soup Recipe
Make your own Creole seasoning! You can tailor it to taste and watch the sodium levels.
Don’t skip browning the meats; this step builds deep, rich flavor that makes all the difference.
Storage – store in an airtight container in the refrigerator for 2-3 days.
Frequently Asked Questions
What is the difference between gumbo and jambalaya soup?
Gumbo and jambalaya soup may share similar ingredients, but they’re very different dishes. Gumbo is a thick, stew-like dish built on a dark roux and served over rice cooked separately, often thickened with okra or filé powder. Jambalaya is traditionally a rice dish with no roux, where the rice cooks directly in the pot with the broth and proteins; jambalaya soup is simply a looser, brothy version of those same flavors.
Can I make this soup in advance?
For the most part, yes! Make it as written, however keep the rice out of it until you’re ready to consume it. The rice will turn to must after a few hours.
More Soup Recipes
Here are a few more popular soup recipes to check out:
This Jambalaya Soup recipe was originally posted in February 2021, but has been updated with additional text. The recipe has not changed.
Easy Jambalaya Soup
Hearty and rich Jambalaya Soup filled with spicy sausage, shrimp, chicken, the holy trinity (celery, onions and carrots), tomatoes, rice and bold creole seasonings.
12ozlarge raw shrimp, peeled and de-veined(*Note 6)
salt, to taste
black pepper, to taste
Instructions
Heat the olive oil in a large stockpot or dutch oven over medium-high heat. Add the sausage and chicken and sauté until lightly browned (approx. 3-4 minutes), stirring occasionally.
Add the onion, bell pepper, celery and green onions and sauté until the onions are translucent (approx. 4-5 minutes).
Add the garlic, creole/cajun seasoning, oregano and thyme and sauté for 30-60 seconds until fragrant. OPTIONAL: For a less "greasy" final broth, add 2 Tbsp of flour with the garlic and spices.
Add the chicken broth, rice, tomatoes and bay leaf, stirring to combine. Bring the soup to a simmer and then reduce the heat to medium-low. Cook until the rice is tender, approx. 15 minutes. Continue to stir, occasionally, so the rice doesn't burn.
Add the shrimp and cook for 5 minutes until the shrimp is cooked through out (the shrimp will be pink and shaped like the letter "C" when cooked).
Taste and add extra salt or creole seasoning, to your preferred level. Remove the bay leaves.
Transfer to individual bowls and serve.
Notes
Note 1 – Kielbasa or smoked polish sausage would make a great substitute if that’s what you have on hand. Note 2 – If you’re unsure of the spice level you prefer, start with the lower end called for and add in more after cooking and tasting. Note 3 – I strongly recommend using low sodium broth as the sodium level in the various creole/cajun seasoning vary from brand to brand. This way it won’t be over salted. Note 4 – This recipe has only been tested using long grain rice. You may need to increase the cook time and broth quantity if subbing in brown rice. Note 5 – I strongly recommend using low sodium tomatoes as the sodium level in the various creole/cajun seasoning vary from brand to brand. This way it won’t be over salted. Note 6 – Feel free to add more or less shrimp, or omit all together if seafood’s not your thing. If using frozen large raw shrimp (un-cooked) you may need to add a minute or two to the cook time.
I really believe the best part of a big game day is the food that goes with it. From scoopable dips to finger-licking good snacks to cheesy bites, there is something for everyone.
The best part about many of these game day appies is that they can be made ahead of time, so when kickoff is about to happen you can be gathered around the game (or snacks, I won’t tell) and not huddled in the kitchen.
Extra-crispy, saucy wings are the ultimate game-day bite. Make a batch of crispy wings then toss in different sauces like honey garlic, buffalo, or garlic parmesan for a bite everyone will love.
Crispy fries are smothered in gravy and melty cheese curds for the ultimate savory, shareable treat. If you can’t get your hands on cheese curds, try these disco fries instead.
Feeling like you need to add a little veggie-goodness to the table? Whip up a batch of this ranch and chop up some veggies and you’ll be surprised how fast they go!
Easy Double Smoked Spiral Ham with a Honey Baked Ham Glaze! This holiday ham is roasted low and slow.
Honey Baked Ham Glaze
Smoked ham glaze is one of the most important parts of cooking smoked ham, as that’s where the flavor comes from.
Our recipe for smoked ham utilizes a copycat spice mix of the glaze for honey baked ham. It doubles as both the dry ham rub and ham glaze.
This honey glazed ham recipe includes a simple mix of spices to emulate the smoked easter ham recipe you love: sugar, Lawry’s Seasoned Salt, Onion Powder, Ground Cinnamon, Ground Nutmeg, Ground Ginger, Ground Cloves, Paprika and All Spice.
TIP – You can also use my delicious Baked Ham with Pineapple and Pepper Jelly glaze instead. And while I haven’t tested it yet, you can also use carrot cake jam as a glaze!
Twice Smoked Ham Recipe
The reason it’s referred to as “twice smoked”, is because you’re buying a pre-cooked ham. Technically you’re not actually cooking the ham, just re-heating it and adding flavor via the smoke, rub and glaze.
When at the grocery store, look for a ham labeled “smoked spiral cut ham”. Also referred to as “city hams”. I always pick up the spiral cut ham at Costco as I know the quality and size is perfect for our holiday get togethers.
You could always pick up a smoked ham roast instead for this recipe, if you prefer.
What Temperature Do You Smoke A Ham
Aim to keep the temperature between 225 – 250℉ so the ham retains moisture. Same temp as you use to Smoked Pork Loin.
How Long To Cook A Smoked Ham
On average, it takes 15 minutes per pound to bring a spiral cut half ham to an internal temperature of 140℉. If making a smoked ham roast, meaning it hasn’t been pre-cut into slices, it takes on average 20 minutes per pound. The internal temperature of ham should reach 140 ℉ when pulled off the smoker.
What Is The Best Wood For Smoking Ham
So many options for this half ham recipe! Since you’re purchasing a smoked fully cooked ham, you probably want to keep the extra smoke flavor to a minimum. You don’t want to “over smoke” and overwhelm the delicate ham and brown sugar glaze flavor.
Our go-to wood for smoking a ham is cherry wood or apple wood. Both impart a delicate smoke flavor. For a bit bolder flavor, use hickory wood to make a Hickory Smoked Ham recipe.
Recipe Tips
While we prefer using a homemade ham glaze spice mix, you may love a store bought mix or the one that comes with the ham. If so, use it! Just swap out our spice mix with yours. No other edit necessary.
For a honey baked ham with pineapple, just affix a few pineapple rings to the top of the ham after you glaze the ham but before you wrap it in foil.
Pick up some disposable foil pans for easy clean up. We put one under the ham itself, next to the coals, to collect drippings. You can use the drippings to make a ham broth for soups or gravy.
Make a ham gravy using the drippings or remaining glaze! Here’s How to Make Ham Gravy.
For the chicken stock, we like using Instant Pot Bone Broth, however there are a few other options that will also make a killer sugar honey glaze. You can use apple juice, apple cider, white wine, beer or even water (although water won’t impart flavor).
If serving just smoked ham steaks (without any other big protein), you want to estimate .75 lb per person. If you pick up a boneless ham roast, calculate .50 lb. per person.
30 minutes before grilling time, preheat your smoker to 225℉ using in-direct heat (If you're not using a pellet smoker, aim to keep it between 225F and 250℉.) If desired, place a small foil pan next to the coals to collect the drippings. Throw the wood chunks on right before adding the ham.
Smoke The Ham:
Transfer the ham to the smoker, flat side down, directly on the grill grates. Close the lid and cook for 30 minutes.
While the ham is cooking, combine all the glaze spices and divide in half.
Stir the chicken broth with half the spice mix. Set aside. The other half of the spice mix will be used to make the glaze.
Tear off two 2' long pieces of aluminum foil and lay them on the counter over-lapping down the long side about 3". Remove the ham from the smoker and place in the center of the foil, this time on its side (so the flat side faces out). Pour the chicken broth/spice mix over the ham, gently pulling apart the slices so the broth gets in between the cracks. Tightly seal up the foil on all sides, so no steam escapes. Transfer the ham back to the grill until the internal temperature is 130-135℉.
Prepare The Glaze:
Right before the ham hits 130℉, make the glaze either on the grill or a stovetop. Stovetop: Add the butter, honey and remaining spice mix to a saucepan over medium high heat. Whisk until the butter is fully incorporated with the honey and spices. If the glaze is too thick (you need it to spread easily over the ham) add 1 Tbsp of chicken broth or water until you reach a consistency that spreads easily.Smoker/Grill: Place a small cast iron pan on the smoker and add the butter, honey and remaining spice mix. Whisk until the butter is fully incorporated with the honey and spices. If the glaze is too thick (you need it to spread easily over the ham) add 1 Tbsp of chicken broth until you reach a consistency that spreads easily.
Glaze The Ham:
Glaze on the Grill: Once the ham hits 130 ℉, carefully pull back the foil using tongs and grilling gloves. The steam will burn your fingers if you're not careful. Using a silicon brush, brush the glaze on the ham, making sure to get in between the slices. Close the lid and let the glaze melt for 5 minutes (or until the ham registers 140℉). Transfer the ham to a cutting board and let rest until ready to serve.
Glaze in The Oven: Once the ham hits 135℉, turn the oven on to high broil and transfer the ham to a cooking sheet. Carefully pull back the foil using tongs and grilling gloves. The steam will burn your fingers if you're not careful. Using a silicon brush, brush the glaze on the ham, making sure to get in between the slices. Place the ham in the oven and cook for 2-3 minutes until the glaze is slightly bubbling. Keep an eye on it as it can burn quickly!
Notes
Note 1 – You can use a half ham, boneless ham, etc. Spiral ham is what we utilize, but you may have another preference. Note 2 – We use Instant Pot Bone Broth, but you may also use apple juice, apple cider, beer, cider or water.
Sautéed asparagus is a simple yet flavorful side dish that comes together in minutes using just a handful of ingredients.
Sautéed Asparagus
Cooking asparagus in a hot skillet with butter and olive oil creates tender-crisp spears with lightly caramelized edges and a fresh, vibrant flavor. Toss in some garlic and a squeeze of lemon to amp up the flavor of this easy side dish recipe.
This sauteed asparagus is quick to make and ready in under 15 minutes. It uses basic pantry ingredients but delivers big flavor.
It’s versatile enough for weeknight dinners or holiday meals and can be customized with different seasonings and finishes.
Flavor Variations
Here are a few flavor variations to consider, for even more flavor:
For Parmesan asparagus, finish with freshly grated Parmesan or Pecorino Romano.
For a spicy version, sprinkle in red pepper flakes or drizzle with chili oil.
For an Asian-inspired twist, finish with a small splash of soy sauce or sesame oil and garnish with toasted sesame seeds.
Recipe Tips To Keep In Mind
Avoid overcrowding the pan so the asparagus sautés instead of steaming.
Thinner asparagus spears will cook faster, while thicker spears may need an extra minute or two.
Don’t add the garlic before cooking the asparagus – it will burn before the asparagus is finished cooking. I tested this several times, at lower temperatures, and concluded it’s best to wait until the end to add.
Frequently Asked Questions
Do I need to blanch asparagus before sautéing?
No, sautéing asparagus directly in a hot skillet gives it great texture and flavor without any extra steps.
Can I use frozen asparagus?
Fresh asparagus works best, but frozen asparagus can be used if thawed and patted dry. The texture will be softer.
How do I keep asparagus bright green?
Cook it quickly over medium-high heat and avoid overcooking.
More Easy Vegetable Side Dishes
Sautéed Asparagus
Sautéed asparagus is a simple yet flavorful side dish that comes together in minutes using just a handful of ingredients.
Heat the olive oil and butter in a large skillet over medium heat.
Once the butter is melted add the asparagus, salt, and black pepper and sauté, for 4 to 8 minutes, tossing with tongs frequently. The timing will depend on the thickness of your spears.
Add the minced garlic during the last minute of cook time and toss to coat.
Remove from the heat and toss with the lemon juice. Season to taste and serve.
Notes
Note 1 – Make sure to use asparagus with similar widths to ensure even cooking.
Ginataang Bangus is fried milkfish cooked in coconut milk with shrimp paste, ginger, garlic, and Thai chili. I make this Ginataang Bangus recipe often because it is quick to put together and the flavors are exactly what I want on a busy weeknight. Ginataang Bangus is part of the ginataan family of dishes that Filipinos cook regularly, and this version stands out because the fish is fried first before it goes into the sauce. The coconut milk picks up all the flavor from the shrimp paste and aromatics, and the fried bangus stays firm through the entire simmer. I cook a lot of ginataan dishes with different types of fish, but Ginataang Bangus is the one my family asks for the most.
I started frying the bangus before simmering it years ago after noticing that raw fish tends to break apart in coconut milk. That one change made a huge difference. The flour coating gives each piece a light crust that holds up in the sauce, and it also thickens the coconut milk slightly as it simmers. If you have tried my Bangus Bicol Express, you will notice the same technique here. It works every time.
This Ginataang Bangus recipe gives you golden fish pieces in a coconut sauce that is savory, lightly spicy, and goes straight over rice. The shrimp paste makes all the difference in this dish. It is what separates a good ginataan from a great one.
What is Ginataang Bangus?
Ginataang Bangus is a traditional Filipino dish made with bangus (milkfish) cooked in coconut milk, or gata. The word “ginataan” means “cooked in coconut milk,” and bangus is the Tagalog term for milkfish. This cooking style is common in the Visayas and Bicol regions where coconut trees grow in large numbers. Coconut milk has been a staple in Filipino cooking for generations, and fish cooked in gata is one of the oldest preparations across the islands.
There are different versions of this dish throughout the Philippines. Some recipes simmer raw fish directly in coconut milk, while others fry the fish first. This fried version is sometimes called ginataang pritong bangus. Bangus is the national fish of the Philippines and has been commercially farmed in the country for over a hundred years, making it one of the most common and affordable fish for home cooking.
Ginataang Bangus is typically served as a main dish with steamed white rice. It is a weekday staple in many Filipino households, and it is also popular during the rainy season when a warm, creamy bowl of ginataan feels right for the weather.
Why This Ginataang Bangus Recipe Works
This Ginataang Bangus recipe works well because of a few techniques that affect the final result.
Frying the bangus before simmering – The flour coating creates a thin barrier that keeps the fish from falling apart in the coconut milk. It also gives each piece a light golden texture that contrasts with the creamy sauce.
Cooking the shrimp paste with the aromatics – Shrimp paste cooked in oil loses its raw sharpness and develops a deeper umami flavor that spreads through the entire sauce.
Stir frying the string beans separately – Cooking the string beans on their own keeps them firm and green. They would turn soft and dull if simmered too long in the coconut milk.
Reusing the frying oil for the sauce – The oil left from frying the fish carries toasted garlic and fish flavor directly into the coconut sauce, giving it more depth without extra steps.
Keeping the heat low during the simmer – Coconut milk separates when boiled hard. A gentle simmer keeps the sauce smooth and creamy from start to finish.
Ingredients
Bangus (boneless) – Milkfish is the main protein in this dish, and boneless cuts make preparation and eating easier
Maggi Magic Sarap – An all purpose seasoning that enhances the natural flavor of the fish before frying
All purpose flour – Creates a thin coating on the fish that holds up in the sauce
Coconut milk – The rich, creamy base of the sauce
String beans – Cut into short lengths and stir fried for a fresh, crunchy contrast
Thai chili peppers – Bring a gentle heat that complements the coconut milk
Onion – The sweet base of the aromatics
Ginger – Gives warmth and helps cut through the richness of the coconut milk
Garlic – The aromatic foundation of the sauce
Shrimp paste – The source of deep, salty umami in this dish
Cooking oil – Used for frying the fish and sauteing the aromatics
Fish sauce – For final seasoning
Ground black pepper – A finishing touch for subtle warmth
Vanjo’s Advice
Use boneless bangus belly – I find that boneless cuts make this dish much more enjoyable, especially for kids. Most Filipino grocery stores carry boneless bangus belly, and it saves a lot of prep time.
Buy bangus belly with the skin on – I prefer keeping the skin because it crisps up when fried and holds the piece together in the sauce. Skinless fillets tend to curl and break more easily during cooking.
Pour the coconut milk slowly – I like to pour it in a steady stream while the aromatics are still hot. This helps everything blend together smoothly and avoids sudden temperature changes that could cause the sauce to split.
Taste before you add fish sauce – Shrimp paste is already salty. I always taste the sauce first before adding fish sauce at the end. You may need less than you think.
Let it rest for a minute off the heat – I have found that giving the dish a minute or two off the burner lets the sauce thicken slightly and cling better to the fish.
How to Cook Ginataang Bangus
Making Ginataang Bangus at home is straightforward. Take it one step at a time and you will have a creamy, satisfying dish ready for your family.
Season and Fry the Bangus
Season the boneless bangus pieces with Maggi Magic Sarap and set aside for a few minutes.
Dredge each piece of fish in all purpose flour, making sure it is evenly coated on all sides.
Heat the cooking oil in a pan over medium heat and fry the bangus until both sides turn light to medium brown.
Remove the fried fish from the pan and set aside on a plate.
Fry in batches so each piece has enough space to brown evenly. Crowding the pan will steam the fish instead of frying it.
Stir Fry the String Beans
Using about 2 tablespoons of the oil left in the pan, stir fry the string beans for about 90 seconds.
Remove from the pan and set aside.
The string beans should still have a snap to them. They will continue cooking briefly once they go into the sauce.
Saute the Aromatics and Build the Sauce
Add another 2 tablespoons of oil to the same pan and saute the garlic until it starts to brown.
Add the onion and ginger, then continue cooking until the onion softens.
Stir in the shrimp paste and Thai chili peppers, and saute for about 30 seconds.
Pour in the coconut milk and bring everything to a gentle boil.
Gently place the fried bangus and stir fried string beans into the coconut milk sauce.
Lower the heat and simmer for about 5 minutes, allowing the fish to absorb the flavors of the sauce.
Season with fish sauce and ground black pepper to taste.
Transfer to a serving plate and serve hot with steamed white rice.
Pro Tips
Pat the bangus dry before dredging – Removing excess moisture helps the flour stick and creates a better crust when frying.
Use full fat coconut milk – Light coconut milk will make a thin, watery sauce. Full fat is what gives this dish its rich, creamy texture.
Do not stir too much once the fish is in the sauce – Use a gentle hand when stirring to keep the pieces from breaking apart
Add a splash of vinegar for a Bicolano twist – Some regions include a tablespoon of vinegar in the sauce. It gives the dish a slight tang that balances the richness of the coconut milk.
What to Serve with Ginataang Bangus
Steamed white rice – The natural companion that soaks up every drop of the coconut sauce
Ensaladang talong – Smoky grilled eggplant salad that pairs well with creamy dishes
Ginataang Hipon – A shrimp version of ginataan for a full coconut milk feast
Melon juice – A refreshing drink that balances the richness of the meal
Storage
Refrigerator: Store in an airtight container for up to 2 days. The coconut sauce will thicken when cold, and that is completely normal.
Freezer: Ginataang Bangus can be frozen for up to 1 month. Store the fish and sauce together in a freezer safe container. The texture of the fried fish will soften after freezing.
Reheating: Reheat gently in a saucepan over low heat. Add a splash of coconut milk or water if the sauce has thickened too much. Avoid using high heat to prevent the sauce from separating.
More Filipino Seafood Recipes
Paksiw na Bangus – Milkfish stewed in vinegar with garlic and ginger for a tangy alternative
Ginataang Tilapia – Fried tilapia in coconut milk with spinach and long green chili
Inihaw na Bangus – Grilled milkfish stuffed with tomatoes, onions, and ginger
Tinolang Bangus – A clear ginger soup with milkfish and fresh vegetables
Bangus Sisig – A sizzling plate of flaked fried bangus seasoned with calamansi and chili
Ginataang Isda – Fish stew in coconut milk with eggplant and bok choy
Boneless bangus – Tilapia fillets or galunggong (round scad) work well as alternatives. Adjust frying time based on thickness.
Shrimp paste – Fish sauce can be used for saltiness, though the flavor profile will be different without the fermented depth of shrimp paste.
String beans – Sitaw (yardlong beans) or pechay (bok choy) can be used instead for a leafy variation.
Thai chili peppers – Long green peppers (siling pansigang) will give a milder heat. Leave them out entirely for a version without spice.
Coconut milk – Coconut cream can be used for a richer sauce. Thin it with a small amount of water if it gets too thick.
Frequently Asked Questions
Can I use a different fish for Ginataang Bangus?
Yes. Tilapia, galunggong, and tanigue all work well. Cooking time may vary depending on the thickness of the fish. Bangus has a naturally mild, sweet flavor that pairs especially well with coconut milk, but any firm white fish will give you good results.
Do I need to fry the bangus before simmering it in coconut milk?
Frying the fish first is what keeps it from falling apart in the sauce. It also gives the bangus a golden color and a light texture that contrasts with the creamy coconut milk. You can sear the fish briefly in a hot pan if you prefer not to deep fry.
How do I keep the coconut milk from curdling or separating?
Keep the heat low once you add the coconut milk. A gentle simmer is all you need. Boiling it too hard will cause the fat to separate, and the sauce will look oily instead of smooth. Stirring gently also helps.
Can I add other vegetables to Ginataang Bangus?
Kalabasa (squash), pechay (bok choy), eggplant, and malunggay leaves all work well in this dish. Add heartier vegetables earlier in the simmering process and leafy greens during the last minute so they do not overcook.
How spicy is Ginataang Bangus?
This recipe uses Thai chili peppers, which bring moderate heat. You can reduce the number of peppers or remove the seeds before adding them. For a completely mild version, leave the chili out. The dish is just as good without it.
Ginataang Bangus is a dish I keep going back to because it is simple, satisfying, and full of flavor. I hope you try this Ginataang Bangus recipe at home and enjoy it with your family over a warm plate of rice. Let me know how it turns out.
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!
Ginataang Bangus
Ginataang Bangus is a classic Filipino dish featuring crispy pan-fried milkfish simmered in rich coconut milk with string beans, Thai chili peppers, and shrimp paste. This savory and creamy recipe comes together quickly and pairs perfectly with steamed white rice.
Prep: 10 minutesminutes
Cook: 25 minutesminutes
Total: 35 minutesminutes
Instructions
Season the bangus with Maggi Magic Sarap.
1 lbs bangus, 8 grams Maggi Magic Sarap
Dredge the fish in all-purpose flour, making sure it is evenly coated. Set aside.
3/4 cups all-purpose flour
Heat the cooking oil in a pan. Fry the bangus until both sides turn light to medium brown. Remove from the pan and set aside.
3/4 cups cooking oil
Using 2 tablespoons of the oil from frying the fish, stir-fry the string beans for about 90 seconds. Remove and set aside.
8 pieces string beans
Add another 2 tablespoons of oil to the pan. Sauté the garlic until it starts to brown, then add the onion and ginger. Continue cooking until the onion softens.
5 cloves garlic, 1 pieces onion, 1 thumbs ginger
Add the shrimp paste and Thai chili peppers. Sauté for 30 seconds.
1 tablespoons shrimp paste, 3 pieces Thai chili pepper
Pour in the coconut milk and let it come to a boil.
2 cups coconut milk
Add the fried bangus and string beans. Lower the heat and simmer for 5 minutes.
Season with fish sauce and ground black pepper to taste.
fish sauce and ground black pepper
Transfer to a serving plate and serve with rice.
Share and enjoy!
Notes
Coconut Milk Selection — Use full-fat canned coconut milk for the richest and creamiest sauce. Avoid lite versions, as they produce a thin and watery consistency.Frying Temperature — Make sure the oil is hot enough before frying the bangus. The fish should sizzle immediately upon contact to achieve a crispy golden crust without absorbing too much oil.Spice Level — Adjust the number of Thai chili peppers to your preferred heat level. For a milder dish, slice the peppers without crushing them. For more heat, split them open before adding.Scaling — This recipe doubles easily. Use a larger pan or wok to ensure the coconut milk can simmer without overflowing.Storage — Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat to prevent the coconut milk from separating.
This creamy cottage cheese dip is packed with protein and fresh herbs, blending up in minutes into a smooth, party-worthy dip that’s perfect for veggie trays and chips.
Flavor: Smooth and tangy, with savory notes of onion, garlic, and dill, and a subtle ranch-style flavor.
Swaps: I usually reach for pickle juice when I want a tangy dip that really stands out (especially for chips or sandwiches), and milk when I want a milder, creamier version. Adjust the amount added for a thicker or thinner dip.
Serving Suggestions: Make it a party tray by serving it in dip bowls and pairing it with veggies, tortilla chips, and pita bread. This dip is also great as a sandwich or wrap spread.
Blend-Perfect Ingredients
Cottage Cheese: Use 2% or full-fat cottage cheese and let the cottage cheese sit at room temperature for 10 minutes to soften for a smoother texture. Opt for small curd cottage cheese for faster blending.
Spices: Replace onion powder with dried minced onion, which softens as it chills. Or swap garlic powder with fresh garlic, starting small and adjusting after chilling so it doesn’t overpower the dip.
Herbs: If using dried herbs, add them early to allow enough time for them to soften before serving. Dried dill has a stronger flavor than fresh, so measure carefully! Chop fresh herbs finely so every bite has a balanced flavor.
Milk or Pickle Juice: Add pickle juice for a tangier dip, milk for a milder flavor. Add slowly until it reaches your desired flavor and consistency.
Variations: For a ranch-style dip, add black pepper and chives (fresh or dried). For a lemon herb twist, stir in lemon juice and olive oil. Or add some heat with cayenne or jalapenos.
From Curds to Creamy Cottage Cheese Dip
Blend the cottage cheese with spices until smooth (full recipe below).
Transfer to a bowl and stir in the herbs.
Mix in pickle juice or milk if needed, then chill.
Don’t skip the chilling, as it allows the dip to thicken and lets the flavors blend and deepen.
For a creamy dip, blend thoroughly. Blend, scrape the sides, and blend again.
If it’s too salty or tangy, blend in an additional spoonful of cottage cheese to balance the flavor.
For a thicker, spreadable dip, skip the milk and pickle juice and chill longer.
This dip is perfect to make ahead, as it’s best once chilled, and still great the next day.
Leftovers That Stay Creamy
Store leftover dip in an airtight container in the fridge for up to 4 days. The dip can separate as it sits, so give it a quick stir before serving again. If it feels too thick after chilling, stir in a teaspoon of milk.
It is not recommended to freeze this dip as the texture will change.
Party Dip Lineup
Did you enjoy this Cottage Cheese Dip Recipe? Leave a comment and rating below.
Prep Time 10 minutesminutes
30 minutesminutes
Total Time 40 minutesminutes
Add the cottage cheese, onion powder, garlic powder, and salt to a food processor or high-speed blender and blend until completely smooth and creamy, scraping the sides as needed.
Transfer to a bowl and stir in the parsley and dill.
If a thinner consistency is desired, blend in a small splash of pickle juice or milk until the dip reaches your preferred texture.
Taste and season with additional salt if needed. Chill for at least 30 minutes before serving.
Fresh herbs add the brightest flavor, but dried herbs work well and make this dip pantry-friendly.
Pickle juice adds a tangy kick, while milk keeps the flavor mild and creamy.
Serve with fresh vegetables, crackers, pita chips, or spread on sandwiches and wraps.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
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When you want dinner fast, these Lazy Enchiladas are it! Four ingredients. Less than 30 minutes. Just layer frozen taquitos with beans, sauce, and cheese, bake until bubbly, and boom, dinner is served!
Why It’s a Weeknight Favorite
Only 4 ingredients: No prep, no chopping, no stress. Just layer, bake, and dinner is done.
Perfect for busy nights & game days: Big, bold flavor with minimal effort, whether it’s a weeknight rush or feeding a crowd.
Totally customizable: Switch up the taquitos, sauce, or toppings to make it exactly how your family loves it.
Lazy Enchilada Ingredients
Frozen Taquitos: My family loves shredded beef taquitos, but any frozen taquito flavor works!
Refried Beans: Pick your favorite canned refried beans! Refried black beans are a great alternative. You could also leave the beans out.
Enchilada Sauce: Use red or green enchilada sauce! I prefer green with chicken taquitos and red with beef.
How to Make Lazy Enchiladas
Dinner doesn’t get much easier than this! Just layer, pour, sprinkle, and pop them in the oven for a quick, cheesy meal the whole family will devour. Make some homemade guacamole and Mexican rice to serve on the side for a complete meal.
Spread Refried Beans: Preheat the oven to 400°F, then spray a 9×13 baking dish with nonstick cooking spray. Spread the refried beans evenly in the prepared baking dish.
Add Taquitos: Arrange the taquitos in a single layer on top of the bean layer.
Pour Sauce: Pour the enchilada sauce on top of the taquitos, making sure to cover them completely.
Bake and Melt Cheese: Bake in the oven for 15 minutes, then remove and top with shredded cheese. Return the pan to the oven and bake for 5 additional minutes, or until the cheese is melted. Serve lazy enchiladas with toppings of your choice.
Alyssa’s Pro Tip
Refried Beans: Stir the canned beans to loosen them. For easier spreading, microwave for about 20 seconds, then stir until smooth and spread into the baking dish.
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Color drenching is when you paint everything (walls, trim and doors) the same color, but there are some dos and don’ts of color drenching that you should be aware of.
When we first bought our home I was in love with all of the light. There are windows everywhere and although I knew there were a few changes we wanted to make, first and foremost creating an ensuite on the main floor, I didn’t want to do anything that would lose the light.
And then we built a wall. One thing always turns into another and as we stole space for a kitchen pantry we ended up in need of a half bath on the main floor. So we stole hallway space that was unused and created a powder bathroom.
But let’s get back to color drenching.
DO Color Drench Walls with Picture Frame Moulding
Choosing to color drench a room is a bold new trend that actually helps create a curated and sophisticated look. But, flat paint on flat walls can feel heavy.
✅ Do Color Drenching to highlight architectural details. Adding moulding helps to add depth and character to your room that takes things from boring to curated.
✅ Do Luxe Architectural Moulding to save you time, headache, and money. It is not worth the hassle we went through in our other rooms. We searched high and low for moulding and though online makes it look easy, it was out of stock everywhere. Finally I found Luxe and it was the BEST. DECISION. EVER. The moulding arrived completely ready for each wall with peel and stick capabilities. We had it up and completely ready for paint (for a small powder bath) in less than 30 minutes.
DON’T try to Color Drench Open Layouts
❌ It’s far too difficult to know where to start and stop certain colors, so don’t don’t spaces where one room leads into another.
✅ Do choose to do spaces that are single room spaces like bedrooms, bathrooms, offices and theaters. Walking into a room you couldn’t previously see is a jaw-dropping moment that creates fun and vibrancy in the home.
Do Add Wallpaper
✅ Color drenching and wallpaper are the peanut butter and jelly of the interior design world. Try adding the wallpaper between moulding, choosing an accent wall, or be bold, and do like we did, the ceiling!
We worked with Wallpaper Direct to locate a wallpaper we could not find anywhere and my friend even ended up doing her entire dining room in it! It is stunning and I’ve officially become obsessed with scrolling the site for new ideas. We went with the Pimpernel in Charcoal.
Do Large and Small Spaces
✅ Throw out the opinion that small spaces need light colors. That’s old news and totally not true. Color drenching can be in tiny spaces to large open spaces. It adds a cozy feeling without closing you in. The color we used is Night Train by Benjamin Moore.
Don’t Skip the Door!
❌ Do not leave doors the same as the rest of the house. Color drenching means literally painting everything. But what do you do about the door and the edge of the door? Paint the inside of the door the same color as the room and then pull the door open. If the door enters the room and you see the edge from inside of the drenched room that edge should be the drenched color.
The door edge should always be painted to match the color of the room the door swings into. You don’t want to see the other color when the door is shut AND you want the edge of the door to match the room it’s facing when the door is open! So you also have to look at the edge with the hinge, that color should match the hallway it now faces. Here’s a short video on color drenching doors.
Do Add Small Touches
✅ Do add wood, metals and other touches to break up the paint. We chose to buy these beautiful walnut shelves and then added actual brass railings to make them all the more special. Do not get sucked into the fake stuff online. It will break. It will look plastic or fake and it will not be worth your time and money.
We found theBrass Addict online and have quickly noticed that they are taking off more and more as the number one source for all things brass. In fact, stay tuned as you are going to see it show up in a very important way in another room in our house!!
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Trust me on this one. If you want the most tender pepper steak you’ve ever made at home, this recipe is it. It’s fast, saucy, and I give you just enough tips to make it work on a busy night!
Read This Before You Order Takeout
It actually turns out tender! No chewy steak, no wondering what went wrong. My pepper steak recipe just works.
It’s fast enough for a weeknight! Simple ingredients and straightforward steps, and it tastes just like take-out, maybe even better!
The sauce is so good! The kind you want extra rice for because you’re definitely not letting it go to waste.
Pepper Steak Ingredients
Steak: You don’t have to use flank steak; you could use sirloin, round, or skirt steak.
Bell Pepper: Use your favorite color of bell peppers or add some of your favorite vegetables.
How to Make Pepper Steak Stir-Fry
This simple pepper steak recipe is sure to become part of your dinner rotation. You get good protein, veggies, and this dish is ready in 30 minutes! I like serving it with rice and some garlic edamame!
Cook Peppers: In a medium-sized skillet or wok over medium-high heat, add oil. Add red bell pepper and green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
Cook Steak: Turn the heat to high and add sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
Make Sauce: In a small bowl, whisk minced garlic, brown sugar, soy sauce, sesame oil, ground ginger, and cornstarch.
Combine: Add the cooked peppers back to the skillet, then pour in the sauce mixture. Continue to cook for 1-2 minutes until the sauce starts to thicken. Garnish with green onions, if desired, then serve pepper steak over rice.
Alyssa’s Pro Tip
Slicing the Steak: Always slice the meat against the grain for tender steak. If it’s hard to cut, I suggest freezing it for 1-2 hours before slicing.
In a medium-sized skillet or wok over medium-high heat, add 2 tablespoons vegetable oil. Add 1 chopped red bell pepper and 1 chopped green bell pepper and cook for 1-2 minutes until tender. Remove and set aside on a plate.
Turn the heat to high and add 1 ½ pounds sliced flank steak. Brown the beef for about 2 minutes. Reduce the heat to medium-high and continue to cook until no longer pink, about 3 minutes.
In a small bowl, whisk 3 cloves minced garlic, ¼ cup packed brown sugar , ½ cup soy sauce , 2 teaspoons sesame oil , 1 teaspoon ground ginger, and 1 tablespoon cornstarch.
Add the cooked peppers back to the skillet, then pour in the sauce. Continue to cook for 1-2 minutes until the sauce starts to thicken. Serve over rice.
Storage & Reheating Instructions
Refrigerator: Store leftovers in an airtight container for up to 5 days.
Reheating: Reheat in the microwave or on the stovetop until heated through.
Freezer: Freeze leftovers in a freezer-safe airtight container for up to 3 months.
Tahini (also called Tahina) is a smooth, fine paste made from ground sesame seeds and oil. It is a staple in Middle Eastern and Mediterranean cooking. This homemade version uses lightly toasted white sesame seeds and sunflower oil. The taste is clean, nutty, and balanced, with a mild, natural bitterness from the sesame seeds.
About This Tahini Recipe
This is a small-batch homemade tahini recipe made in a blender or food processor. It uses white sesame seeds and sunflower oil, which keeps the flavor mild and neutral. You get a smooth, pourable tahini that works well in everyday cooking.
You can make tahini with either polished (hulled) or unpolished (unhulled) white sesame seeds. In this recipe, I have used unpolished, unhulled sesame seeds, which still have the outer hull intact. They add more nutrients and a deeper sesame flavor.
Unpolished or unhulled sesame seeds can taste slightly bitter even without toasting, as the bitterness comes from the outer hull itself.
Toast them very lightly on low heat, only until aromatic. For a milder, smoother, and lighter-colored tahini, polished or hulled white sesame seeds work better.
The sesame seeds are lightly toasted and not browned. This step helps bring out a gentle nutty aroma and also makes blending easier. Over-toasting will darken the paste and affect the taste.
A mild bitterness is natural in tahini made with unhulled sesame seeds and is part of its traditional flavor profile. This is normal and expected in homemade tahini made with whole sesame seeds.
The seeds are first ground on their own until they turn into a fine powder. Only after they start releasing their natural oils is the sunflower oil added. This gives better control over the final texture.
Sunflower oil works well here because it has a neutral flavor. You can also use any other neutral oil if needed. Avoid strong-tasting oils, as they overpower the sesame flavor.
Tahini is naturally vegan and gluten-free. It works as a base for dips, dressings, and sauces. Making it at home gives you control over bitterness, texture, and oil choice.
This recipe yields a small bowl or jar of the sesame paste, perfect for home use. Store it in the refrigerator and stir before using if the oil separates. Homemade tahini stays fresh longer when kept chilled.
If you enjoy making pantry basics at home, you may also like these Middle Eastern recipes:
How to Make Tahini
1. Measure 1 cup white sesame seeds (135 grams) and add them to a heavy skillet or frying pan.
Note: I have used organic white sesame seeds in this recipe. Organic sesame seeds are usually unhulled, which means the outer hull is still intact and can give a mild, natural bitterness. If you want a mild and light tahini with little to no bitterness, use polished or hulled sesame seeds.
2. Begin to dry roast/toast on low heat, stirring often for 2 to 3 minutes or until they smell nutty and turn slightly warm. Do not brown them.
3. Turn off the heat and set aside the pan or transfer the toasted seeds to a plate and let them cool completely.
Tip: Blending warm seeds will release oil unevenly and affect texture.
4. Add the cooled sesame seeds and ½ teaspoon salt or according to taste, to a sturdy blender or food processor.
5. Blend or process in short intervals, scraping the sides as needed.
At first, the seeds will turn into a coarse powder. Keep blending until the texture becomes finer and slightly clumpy. This stage shows the seeds are beginning to release their natural oils.
6. Add 3 tablespoons sunflower oil in batches and continue to blend.
Note: When the ground sesame seeds turn fine and slightly clumpy, it indicates that they are releasing their natural oils. From this point, add the oil gradually and blend. This helps control the thickness and gives a smooth, creamy tahini.
7. As you add the oil gradually and blend again, the mixture will start turning thick and creamy.
8. Now check the consistency. If needed, add 1 to 2 more tablespoons sunflower oil, blending after each addition. Taste and adjust the salt if required.
9. Scrape the tahini into a small bowl or clean jar. Cover and refrigerate.
Serving Suggestions & Storage
Use tahini in hummus, baba ganoush, and salad dressings. It also works well in sauces, marinades, and spreads for wraps like Shawarma or in a Veg Burger or Vegetable Sandwich. You can drizzle it over roasted or sautéed vegetables or Falafel or Veg Kabab.
Store tahini in a clean, airtight jar in the refrigerator. It keeps well for 3 to 4 weeks. If oil separates, just stir before using. This is normal for homemade tahini.
Dassana’s Recipe Notes
Toast lightly, not deeply: Over-toasting sesame seeds increases bitterness, especially when using unpolished seeds. Toast only until they smell aromatic.
Cool completely before blending: Warm sesame seeds can grind unevenly and release oil too quickly. Let them cool fully for a smoother texture.
Blend in intervals: Blending in short bursts prevents the mixture from heating up and helps achieve a creamy, even consistency.
Add oil gradually: Adding too much oil at once can make tahini loose and greasy. Add it in small amounts and adjust as needed.
Choosing sesame seeds: Polished sesame seeds give a mild, creamy, and lighter-colored tahini. Unpolished seeds have a stronger flavor and can taste bitter, even without toasting.
Use a neutral-flavored oil: Sunflower oil works well, but you can also use grapeseed oil, avocado oil, or light olive oil. Avoid strong-flavored oils, as they can overpower the sesame taste.
Readers’ Questions
1. Can I skip toasting the sesame seeds?
Yes, you can skip toasting, but the tahini will taste raw and lack aroma. Light toasting brings out a gentle nutty flavor and also makes the seeds easier to blend.
2. Why does tahini sometimes taste slightly bitter?
A mild bitterness is natural in tahini, especially when made with unpolished sesame seeds, as the outer hull has bitter compounds. Light toasting enhances aroma but does not remove this bitterness.
3. Which oil is best for tahini?
Sunflower oil works best as it has a neutral taste and does not overpower the sesame flavor. You can also use any mild, neutral oil.
4. Can I use a mixer grinder?
Yes, a mixer grinder works fine. Blend in short bursts and scrape the sides often to avoid overheating and to get a smooth paste.
5. Is homemade tahini thicker than store-bought?
Usually yes, as homemade tahini has no added stabilizers. You can thin it later with a little water or lemon juice, depending on how you plan to use it.
Lightly toast the sesame seeds on low heat for 2 to 3 minutes or until aromatic. Stir often.
Cool them completely before blending.
Grind the seeds and salt in a blender or food processor until powdery.
Add 3 tablespoons oil gradually and blend until smooth and creamy. If needed, add 1 to 2 more tablespoons oil while blending.
Check the taste and add more salt if needed.
Transfer to a jar and refrigerate. Tahini keeps well for 3 to 4 weeks in the refrigerator.
Do not brown the sesame seeds: Toast the seeds lightly on low heat, only until aromatic. Browning or deep toasting will darken the tahini and add bitterness.
Blend in intervals for best texture: Blend in short bursts and scrape the sides often. This prevents overheating and helps the tahini turn smooth and creamy.
Add oil slowly to control consistency: Add the oil gradually once the sesame seeds release their natural oils. This helps control thickness and prevents the tahini from becoming runny.
Choosing oil and seeds: Use neutral oils like sunflower oil, light olive oil, avocado oil, or grapeseed oil. Hulled (polished) sesame seeds give a lighter, smoother tahini, while unhulled (unpolished) seeds make it thicker with a mild natural bitterness.
Stir before use if oil separates: Separation is normal in homemade tahini. Stir well before using to restore a smooth consistency.
Note: The approximate nutrition information is for the entire batch of tahini made from this recipe.
These Eggless Mozzarella Sticks are crispy on the outside, gooey on the inside, and made with simple pantry ingredients—no eggs needed. They deliver that classic restaurant-style crunch and cheese pull without substitutions or guesswork. Designed by an allergy mom with over 12 years of egg-free cooking experience, this recipe solves a common pain point: missing out on fun, familiar foods. Kid-approved, party-ready, and reliably delicious.
Oriana’s Thoughts On The Recipe
I created these Eggless Mozzarella Sticks because my kid can’t have eggs, and for a long time, it honestly hurt watching everyone else order them at restaurants while we skipped them. Mozzarella sticks are one of those fun foods—and I wanted my child to have that experience too.
I didn’t want a “close enough” version. I wanted the real deal: crunchy outside, gooey cheese pull inside, the kind you dunk in marinara and smile immediately. After more than a decade of egg-free cooking, I’ve learned that texture and flavor matter most—and these deliver on both. They’re egg-free by design, not adapted, so there’s no guessing or disappointment. This is one of those recipes that makes me feel really good serving it: same fun food everyone loves, just safer for our family—and honestly, no one can tell they’re egg-free.
Why You’ll Want to Try My Recipe
Real crunch: A crisp, golden coating that holds up without eggs.
Pantry-friendly: Simple ingredients you already have on hand.
Kid-approved: A fun food that feels normal and inclusive.
Party-ready: Easy to prep ahead and fry or bake when guests arrive.
Egg-free by design: No substitutions, no compromises.
Ingredients You’ll Need, Substitutions & Notes
Scroll down to the recipe card for all the details, including measurements and instructions.
Low-Moisture Mozzarella Cheese: This is key. Fresh mozzarella has too much moisture and will leak.
All-Purpose Flour: Helps create a sticky base for the breadcrumbs.
Water: Replaces eggs in the coating — simple and effective.
Breadcrumbs or Panko: Panko gives extra crunch, but regular breadcrumbs work great too.
Garlic Powder, Paprika, Parsley, Oregano: These add that classic savory flavor you expect from mozzarella sticks.
Salt & Black Pepper: Don’t skip — cheese needs seasoning.
Vegetable Oil: Neutral oil works best for frying
This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Gluten-Free: Use gluten-free flour and gluten-free breadcrumbs — this swap works well.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Cut the Cheese
Cut the mozzarella block into about 15 -16 even sticks and set them aside. About 2 to 3 inch long, ½ inch wide sticks. Tip: Try to cut the cheese into even-sized sticks so they cook at the same rate.
Set Up the Coating
Mix the flour and water until smooth in one bowl. In another bowl, combine the breadcrumbs, spices, salt, and pepper.
Mix the flour and water until smooth in one bowl. In another bowl, combine the breadcrumbs, spices, salt, and pepper.
Coat the Cheese
Dip each cheese stick into the flour mixture, then coat fully in the breadcrumbs, pressing gently so it sticks.
Dip each cheese stick into the flour mixture, then coat fully in the breadcrumbs, pressing gently so it sticks. Place the coated sticks on a plate or baking sheet and freeze for 30–60 minutes. This keeps the cheese inside.
Cook
While the sticks are still in the freezer, pour vegetable oil into a medium saucepan to a depth of about 3 inches. Attach a thermometer to the side of the pot, making sure it does not touch the bottom. Heat the oil over medium heat until it reaches 350°F (180°C). Remove the cheese sticks from the freezer. Working in batches, fry the sticks for about 1 minute, or until golden brown. Transfer to a paper towel-lined plate to drain. Allow the oil to return to temperature before frying the next batch.
Alternative Cooking Methods
While baking and air frying work well, deep frying gives the most consistent crunch and the best gooey center. It seals the coating quickly, which helps prevent cheese leaks—especially important for egg-free mozzarella sticks.
Oven: Bake at 425° F (220º C) for 8–10 minutes, turning once.
Air Fry: Cook at 390° F (195º C) for 6–8 minutes, flipping halfway.
Serve
Let them cool slightly, then serve warm with marinara or ranch and enjoy that cheese pull — no one left out.
Recipe Tips For Success
➤ Potential Recipe Challenges & Pro Tips:
Cheese Leaks While Frying: The cheese wasn’t cold enough.Pro Tip:Freeze the coated sticks for at least 30 minutes — don’t skip this step.
Breading Falls Off: The coating wasn’t pressed in firmly.Pro Tip:Gently press the breadcrumbs onto the cheese so they really stick.
Too Dark on the Outside: Oil temperature is too high. Pro Tip:Keep the oil steady at 350°F and let it recover between batches.
Cheese Isn’t Melty Enough: Fried too quickly or oil wasn’t hot enough. Pro Tip:Make sure the oil is fully heated before frying
Cut the cheese into even sticks so they cook at the same rate.
Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the sticks get crispy and golden.
Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.
Serve immediately for the best cheese pull.
Variations & Additions
Add Italian seasoning to the breadcrumbs for extra flavor.
Mix in a little grated dairy-free Parmesan-style cheese to the coating if tolerated.
Serve with buffalo sauce or garlic aioli for dipping.
Storage and Freezing Instructions
Before Cooking: You can freeze the coated, uncooked sticks for up to 2 months. Fry straight from frozen.
After Cooking: Best enjoyed fresh. However, if you have any leftovers, let them cool completely, then freeze any leftovers right away. Reheat leftovers in the oven or air fryer to restore crispness.
How To Reheat Mozzarella Sticks Leftovers?
Always reheat mozzarella sticks directly from the freezer in the oven or air fryer. This helps the coating re-crisp while the cheese warms gradually. Avoid reheating from the fridge. If leftovers are thawed or refrigerated, the cheese melts too fast, causing the sticks to lose their shape and leak before the outside crisps.
These Eggless Mozzarella Sticks are crisp, golden, and filled with stretchy melted cheese. Made with a reliable egg-free breading method, they’re perfect for kids, parties, and anyone needing an allergy-friendly appetizer that actually works. Freeze-ahead friendly and crowd-pleasing.
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Freezing Time: 30 minutesmins
Total Time 55 minutesmins
Servings 15servings
Get Recipe Ingredients
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Cut the mozzarella block widthwise into about 15 sticks. Set aside.
Set up a dredging station with two shallow dishes. In the first dish, whisk together the flour and water until smooth. In the second dish, mix the breadcrumbs, garlic powder, paprika, parsley, oregano, salt, and pepper until well combined.
Working one stick at a time, dip the cheese into the flour and water slurry, letting any excess drip off. Then coat thoroughly in the breadcrumb mixture, pressing gently so the crumbs adhere. Place the coated cheese stick on a baking sheet or large plate. Repeat with the remaining sticks.
Transfer the baking sheet or plate to the freezer and freeze for 30 to 60 minutes. This step is essential to prevent the cheese from melting out while frying.
While the sticks are still in the freezer, pour vegetable oil into a medium saucepan to a depth of about 3 inches. Attach a thermometer to the side of the pot, making sure it does not touch the bottom. Heat the oil over medium heat until it reaches 350°F (180°C).
Remove the cheese sticks from the freezer. Working in batches, fry the sticks for about 1 minute, or until golden brown. Transfer to a paper towel-lined plate to drain. Allow the oil to return to temperature before frying the next batch.
While baking and air frying work well, deep frying gives the most consistent crunch and the best gooey center. It seals the coating quickly, which helps prevent cheese leaks—especially important for egg-free mozzarella sticks.
Instructions for baking: Preheat oven to 415° F (210° C) and line a baking sheet with aluminum foil. Spray lightly with cooking spray. Arrange sticks on a baking sheet, spacing at least an inch apart, and bake 10-15 minutes or until they are beginning to turn golden brown (they will not get as dark as they would if deep fried). Enjoy warm, dipped in warm marinara.
Instructions for air fryer: Heat the air fryer to 390° F (200° C). Spray the basket of your air fryer with cooking spray. Add sticks and spray lightly with cooking spray. Cook for 6-8 minutes, tossing halfway through, until they are golden and crispy. Enjoy warm with warm marinara.
Breadcrumbs: You can use panko for extra crunch, regular breadcrumbs for a finer texture, or a combination of both. A half-and-half mix is a great option. Store Before Cooking: You can freeze the coated, uncooked sticks for up to 2 months. Fry straight from frozen. Store After Cooking: Best enjoyed fresh. However, if you have any leftovers, let them cool completely, then freeze any leftovers right away. Reheat leftovers in the oven or air fryer to restore crispness. Reheat Leftovers: Always reheat mozzarella sticks directly from the freezer in the oven or air fryer. This helps the coating re-crisp while the cheese warms gradually. Avoid reheating from the fridge. If leftovers are thawed or refrigerated, the cheese melts too fast, causing the sticks to lose their shape and leak before the outside crisps. Food Allergy Swaps: This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
Gluten-Free: Use gluten-free flour and gluten-free breadcrumbs — this swap works well.
Recipe Tips For Success: ➤ Potential Recipe Challenges & Pro Tips:
Cheese Leaks While Frying: The cheese wasn’t cold enough.Pro Tip:Freeze the coated sticks for at least 30 minutes — don’t skip this step.
Breading Falls Off: The coating wasn’t pressed in firmly.Pro Tip:Gently press the breadcrumbs onto the cheese so they really stick.
Too Dark on the Outside: Oil temperature is too high. Pro Tip:Keep the oil steady at 350°F and let it recover between batches.
Cheese Isn’t Melty Enough: Fried too quickly, or the oil wasn’t hot enough. Pro Tip:Make sure the oil is fully heated before frying
➤ Extra Tips:
Cut the cheese into even sticks so they cook at the same rate.
Don’t Overcrowd the Pan: Fry in batches if necessary to ensure the sticks get crispy and golden.
Keep The Oil AT Right Temp: Make sure your oil is at the right temperature for frying – around 350° F (180° C) – for the crispiest outcome. Using a fry thermometer with instant read is highly recommended.
Serve immediately for the best cheese pull.
➤ Variations & Additions:
Add Italian seasoning to the breadcrumbs for extra flavor.
Mix in a little grated dairy-free Parmesan-style cheese to the coating if tolerated.
Serve with buffalo sauce or garlic aioli for dipping.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
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)
