Cream cheese is wonderful, but the flavor is a bit mild and un-exciting.

I wanted to spice up my cream cheese with some amazing flavors, so this recipe was born and perfected.

What is in this mix?

There is a simple mixture of cream cheese, Neufchatel cheese, Asiago cheese, salt, pepper, and chopped chives.

With these ingredients, you already know it will be good.

This simple yet flavorful mixture is perfect to pair with toasted bread, bagels, or even crackers. It goes well with anything and will elevate your next Sunday brunch or breakfast.

What is Asiago cheese?

Asiago is an Italian cow’s milk cheese. Its texture can range from medium to hard based on how long the cheese is aged.

Fresh Asiago is a white or pale-yellow color, with a thin rind. It has a medium texture, like a firm sponge cake, with a delicate and sour flavor, and a buttery aroma.

Aged Asiago cheese is pale yellow to amber yellow, with a compact to firm texture. It has a nutty and yeasty aroma with a strong flavor. For this recipe, I used aged Asiago cheese, but you can go with fresh Asiago too. 

Is Asiago similar to Parmesan cheese?

Grated or shaved Asiago cheese is often mistaken for parmesan cheese. Although both of these are used in similar ways, Parmesan is made in the midwestern region of Italy, made to strict specifications, and aged for an average of two years.

The parmesan cheese also tends to have a slightly sweeter flavor than aged Asiago. Although they are not the same, they can be used interchangeably in recipes. 

If you are thinking to swap Asiago cheese with parmesan, you can do it, but it will alter the flavor quite a bit.

Is every cream cheese the same?

The cream cheese is generally the same and from every brand.

They can be milder, saltier, or creamier, but in general, they will taste pretty similar.

There are different brands to choose from, but if you want to try something outstanding, I suggest going with Neufchatel cheese. The Neufchatel cheese is often sitting next to the cream cheese in the store aisle.

Neufchatel cheese is a French cheese that is similar to classic cream cheese, but the main distinction between these is that Neufchatel cheese has a slightly less rich taste and a bit of granularity to the texture as well.

Fresh vs dried chives

I could not get fresh chives for this recipe, so instead, I used dried ones. Certain herbs are always better when fresh, and delicate leafy herbs like parsley and chives are always superior when fresh.

But, if you end up in a situation like mine, without fresh chives, you can use dried ones.

The cream cheese mixture has some moisture that will slightly plump up the dried chives and release their flavor. Just leave the cream cheese in a fridge for at least 30 minutes before serving.

Do I need Neufchatel cheese?

I added Neufchatel just because I had some in my fridge, but you do not have to go with one. I added a bit of this to make the mixture a bit fluffier.

You can only use the cream cheese, or add in some sour cream or crème Fraiche. You can add whatever you want or just use plain cheese. 

What else can be added?

This cream cheese mix can be very easily customized to meet your desired preferences. Think adding garlic, but in that case remove chives, add Mediterranean herbs, like basil, or oregano, or just add in some crushed chili peppers. 

Decadent Asiago Cream Cheese

Preparation time: 5 minutes

Serve: 6

Ingredients:

• 1 cup cream cheese
• ½ cup grated Asiago cheese
• ¼ cup Neufchatel cheese or crème fraiche
• Salt and pepper, to taste
• 1 tsp dried chives or 1 tbsp fresh chives

Instructions:

1. In a mixing bowl, whisk cream cheese and Neufchatel or crème Fraiche.

2. Stir in Asiago cheese, chives, and salt and pepper.

3. Once you have a smooth mixture you can serve it.

Asiago Cream Cheese - Simple and Delicious

Yield: Serves 6

Prep Time: 5 minutes

Total Time: 5 minutes

This simple and delicious Asiago Cream Cheese has been perfected over time and my family absolutely loves it!

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Ingredients

• 1 cup cream cheese
• ½ cup grated Asiago cheese
• ¼ cup Neufchatel cheese or crème fraiche
• Salt and pepper, to taste
• 1 tsp dried chives or 1 tbsp fresh chives

Instructions

1. In a mixing bowl, whisk cream cheese and Neufchatel or crème Fraiche.
2. Stir in Asiago cheese, chives, and salt and pepper
3. Once you have a smooth mixture you can serve it.

Peaches are known to be a delicate type of fruit, with juicy flesh and amazing color.

I often like to make contrast in my recipes, and the best way to use peaches is to combine them with something crispy.

There are different recipes for peach cobbler, but none beats the cinnamon toast crunch cobbler. It is a delicious fusion of cinnamon flavors, delicate and sweet peaches, and crunchy topping.

How to make the cinnamon toast crunch peach cobbler?

For this recipe, I used canned peaches and syrup of course.

The syrup gave me an extra little flavor and moisture and that was a hit.

You can also use the fresh peaches, but make sure to add at least simple syrup, made with some sugar, water, and a bit of lemon juice. It really makes the difference once baked.

Instead of a dry cobbler, you will end up with a juicy cobbler.

Making peach cobbler is easier than you think.

You can combine all the ingredients from the dough in a baking pan, layer with peaches, and just top with cinnamon crunch. 

For this recipe, I used cinnamon toast crunch

This cereal has an amazing crunch and the most beautiful cinnamon flavor that complements the peaches perfectly.

Crush the cereal in a ziplock bag or in a bowl, by pressing them with a glass and just sprinkle over the peaches. Finish off with some melted butter and bake in the oven. 

Is this recipe gluten-free?

This recipe is not gluten-free, but you can easily turn it into one. Instead of plain, all-purpose flour, use certified gluten-free flour.

For the topping, you won’t be able to go with cinnamon toast crunch, but the next best thing is a mixture of oats, slivered almonds, and some cinnamon.

This combo will give your peach cobbler a nutty flavor that is outstanding.

My tricks to make perfect peach cobbler

Making peach cobbler is not different from making any type of fruit cobbler. This is one of the easiest desserts to try and here are some tips that may be helpful:

Use any kind of peaches; use a fresh, can, of frozen fruit; peach cobbler may be a classic summer dessert, but this recipe can be made all year round with frozen peaches or peaches from the syrup. 

If you are using can peaches, make sure to use the juice, do not discard it, and when it comes to frozen peaches, well you do not have to thaw these. 

Make sure to adjust the sugar; peaches range in sweetness, so it is important to taste them before adding sugar. For ripe peaches that already taste sweet, use less sugar. For peaches that are very tart use more sugar. 

Mix and match; if you have some other fruits besides peaches, you can mix them. I find that stone fruits such as plums work best with peaches. 

Dump and mix; you can make the batter in a bowl, or just combine the batter ingredients in a baking dish, mix them and then place peaches on top, as well the cinnamon cereal topping.

Cinnamon Crunch Peach Cobbler

Preparation time: 10 minutes

Cooking time: 35 minutes

Serve:  9

Ingredients:

• ½ cup melted butter, reserve 3 tbsp
• 1 cup all-purpose flour
• 1 ½ tsp baking powder
• ¾ cup of milk
• 1 tsp cinnamon powder
• 1 cup brown sugar
• 15oz. Can peaches
• 1 cup cinnamon toast crunch (or other cinnamon cereal)

Instructions:

1. Gather ingredients and preheat oven to 350F.

2. Pour the butter into a baking dish.

3. In a bowl, whisk flour, baking powder, and sugar.

4. Add in milk and stir until you have a smooth batter.

5. Place the batter into the baking dish. Top the batter with peaches and peach juice. 

6. Crush the cereals in a ziplock bag or in a bowl, with a glass bottom.

7. Spread cereals over the peaches and drizzle them with reserved butter.

8. Bake the cobbler for 35 minutes. Cool for 30 minutes before serving.

Cinnamon Toast Crunch Peach Cobbler

Yield: 9

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Want to level up your peach cobbler game? This cinnamon toast crunch peach cobbler is just what you're looking for. Once you try it you won't be able to stop making it!

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Ingredients

• ½ cup melted butter, reserve 3 tbsp
• 1 cup all-purpose flour
• 1 ½ tsp baking powder
• ¾ cup of milk
• 1 tsp cinnamon powder
• 1 cup brown sugar
• 15oz. Can peaches
• 1 cup cinnamon toast crunch (or other cinnamon cereal)

Instructions

1. Preheat oven to 350F.
2. Pour the butter into a baking dish.
3. In a bowl, whisk flour, baking powder, and sugar.
4. Add in milk and stir until you have a smooth batter.
5. Place the batter into the baking dish. Top the batter with peaches and peach juice. 
6. Crush the cereals in a ziplock bag or in a bowl, with a glass bottom.
7. Spread cereals over the peaches and drizzle them with reserved butter.
8. Bake the cobbler for 35 minutes. Cool for 30 minutes before serving.

These two pastes bring an umami flavor and saltiness to a dish, which is why they are so popular. However, as often as these two are confused with each other, they are very different ingredients.

What are the differences between doubanjiang and gochujang?

The main difference between the two is that doubanjiang originated in China, whereas gochujang originated in Korea. Both are made from soybeans, but gochujang has a tangier, sweeter flavor, whereas doubanjiang is spicier and chunkier.

There are numerous differences between the two, and understanding these differences will help you better understand Asian cuisine and the different dishes made with these pastes.

Read on to find out all you need to know about the differences between doubanjiang and gochujang.

What Is Doubanjiang?

Doubanjiang is a soybean paste that originates in China. The paste is made from fermented soybeans, chilies, and broad beans. This creates a reddish-brown paste that is slightly chunky.

Spices are added to the paste, which adds to the chunky texture and to the heat and flavor of the spice too.

Overall, the flavor of doubanjiang is salty, spicy, hot, and savory. It is a popular ingredient used to make Sichuan meals.

There is not much sweetness in doubanjiang at all, and it is mostly salty with umami notes. While it is more typically spicy, you can find non-spicy doubanjiang.

What Is Gochujang?

Gochujang is made in Korea. It is a paste made from fermented soybean, chili powder, barley powder, and salt.

The paste is also made from starch from glutinous rice, which adds to the sweetness of the paste.

It is a reddish-brown color, due to the addition of chilies, and it has a velvety smooth texture.

However, this also means that it can be overcooked easily, and burned, so it needs to be carefully cooked and caramelized.

Overall, the flavor of gochujang is sweet, savory, and salty, and it has some earthiness to it too.  It is popularly used in many Korean dishes, to add a sweet, acidic, fermented, and spicy flavor to a dish.

Doubanjiang Vs Gochujang – Difference In Ingredients

Doubanjiang and gochujang are often mistaken for one another because they are both a paste made from soybeans, and one or two other similar ingredients.

However, they are made up of a variety of different ingredients, which contributes to the different flavors.

Doubanjiang is made from soybeans and fermented broad beans, along with chili peppers and some other spices. Gochujang is made from fermented soybeans, dried red pepper powder, rice flour, and salt.

The ingredients used give doubanjiang a more savory flavor, with more heat, whereas gochujang is sweeter and slightly more acidic.

Doubanjiang Vs Gochujang – Difference In Use

Both doubanjiang and gochujang are pastes used to add flavor to different meals. Doubanjiang is used in Chinese cuisine, mostly Sichuan meals, whereas gochujang is a Korean ingredient.

To use doubanjiang, it is first fried in oil to release the flavors a little bit, before other ingredients are added to the paste.

When it is fried in oil, the salty, umami flavors are all released, and it turns the oil a deep, red color. The other ingredients are then added into the oil to absorb the flavor.

Gochujang can be used in a variety of ways. It is perfect to use as a marinade for meat dishes such as bulgogi, to add a kick of flavor to the meat before it is cooked.

It is also great to stir into dipping sauces or to add to soups, stews, or noodles dishes for added flavor.

Doubanjiang Vs Gochujang – Difference In Preparation

Both doubanjiang and gochujang need to be left to ferment to develop a stronger, more fermented flavor, but the timespan of fermentation does differ between the two.

For doubanjiang, the longer the fermentation process, the better quality and taste the paste will have. High-quality doubanjiang pastes are left to ferment for up to 3 years, but these come with a high price tag too. 

Gochujang is also left to ferment to develop flavor, but it usually is only left to ferment for between 60 to 90 days, sometimes longer. The preparation of gochujang also means that it develops a smooth, velvety texture.

Doubanjiang Vs Gochujang – Difference In Taste

Even though they are made with similar ingredients, there is definitely quite a big difference in flavor between doubanjiang and gochujang.

Doubanjiang has a very strong umami flavor, with only the slightest hint of sweetness. It is much saltier than it is sweet, and this is finished off with the heat that comes from the use of chili peppers.

Along with the salty and spicy flavor, doubanjiang has a fermented flavor too, which adds to the umami taste. The heat can be quite numbing, but there are various options that are less spicy than others.

Gochujang is spicy and salty, but it has a sweetness to it as well. This sweetness comes from the fermentation process and the red peppers used. There is some acidity and tanginess to gochujang, which is why it is so popular.

Doubanjiang is saltier and has more of an intense fermented flavor compared to gochujang, and gochujang is sweeter and tangier.

Doubanjiang Vs Gochujang – Difference In Texture

Both doubanjiang and gochujang are pastes, but they do have different textures to them.

Doubanjiang is a chunky paste, with chunks of chilies and spices in it. It is a fairly thick and clumpy sauce and holds a lot of flavor this way.

Gochujang on the other hand is beautifully smooth and velvety, and it should have no lumps or clumps in it.

So the difference in texture between the two is that one is nice and smooth, and the other is rough and chunky!

When Should You Use Doubanjiang And When Should You Use Gochujang?

Typically, you will know whether to use doubanjiang or gochujang depending on the meal you are cooking. Doubanjiang is mostly used for Sichuan cuisine, whereas gochujang is used in Korean cooking.

However, they can be used outside of this for various reasons. Doubanjiang has a more intense savory flavor, so it is great to use to flavor frying oil or to use to marinade meat or other ingredients. It is not suitable to be used as a table condiment.

Gochujang is also great when used as a marinade, and it is popularly used as a bulgogi marinade. When mixed in with other ingredients, it can also be used as a condiment. It is best used when you want less of a salty flavor, and something sweeter and tangier.

Can You Use Gochujang And Doubanjiang In Place Of Each Other?

If you need one or the other, but do not have it, then you can use gochujang and doubanjiang in place of each other in certain situations.

Doubanjiang can be used in place of gochujang for marinades and to season various dishes, but it cannot be used in its place as a condiment or served as a sauce on its own, as the flavor is too pungent and it is too concentrated as it is.

You will also have to make up for the lack of sweetness, and adding in some honey or sugar can work well.

Gochujang can also be used in place of doubanjiang in most cases, as the less pungent flavor will not overpower different meals or ingredients. Just keep in mind that gochujang is sweeter than doubanjiang, which can be fine, but you might want to add in a little more salt to make up for this.

Wrapping Up

Doubanjiang and gochujang are two pastes made primarily from soybeans, but they are very different in flavor and texture, and their uses are varied too.

Doubanjiang is a Chinese paste, mostly used in Sichuan cuisine. It is made with fermented soybeans, broad beans, chilies, and spices and has a chunky, thicker texture.

It is used to flavor hot oil and to marinate meats. It has a savory, salty, umami flavor with some heat.

Gochujang is a Korean paste, made from fermented soybeans, red peppers, and rice starch. It is velvety and smooth, and is sweet and acidic, with a little bit of heat to it too.

Both are great to add flavor and spice to a dish, and they can be used in a variety of ways.

Related Questions

What is a good substitute for doubanjiang?

Other than using gochujang as a substitute for doubanjiang, you could use Sambal Oelek, which is a Thai chili sauce.

You can also make up a substitute by mixing together some red chili flakes and black bean paste.

Is gochujang the same as bibimbap?

Gochujang sauce can be used as a condiment, and it is also known as bibimbap sauce, as it can be used on just about anything as it tastes great with a sweet and spicy flavor, with notes of umami.

Does gochujang need to be refrigerated?

Once gochujang is opened, it needs to be kept in the refrigerator.

The one issue with soy sauce is that it is often thin and runny, and you might need something a little thicker for your recipe.

How do you thicken soy sauce?

There are a few ways you can thicken soy sauce, but the best option is to use a thickening agent such as starch or flour. Alternatively, you can thicken it by adding brown sugar, or you can reduce it down to a thicker consistency.

Read on to find out all the different ways you can thicken soy sauce, and how the various methods affect the flavor of the soy sauce, which is definitely worth considering before adding it to a meal!

Method 1 – Using Cornstarch Or Flour

Using starch or flour is possibly the best way to thicken soy sauce, and both cornstarch and flour have neutral flavors, so they won’t alter the flavor of the soy sauce, other than possibly diluting the taste a little bit.

You can use cornstarch or flour depending on what you have at home, but cornstarch does work better to thicken soy sauce than flour.

To thicken soy sauce using cornstarch or flour, you will need your soy sauce, some water, and around 2 teaspoons of cornstarch or flour. You could also use rice starch, potato starch, or any other starch of your choice.

Here is what to do:

1. Start by mixing the cornstarch or the flour into a half cup of water. Mix together very well to ensure there are no clumps. It should be a runny consistency, so you can add in more water if it is too thick. 
2. Place the soy sauce into a saucepan and bring to a simmer. 
3. Once the soy sauce is simmering, add in the cornstarch or flour mix and stir it continuously. Stirring continuously is key to ensure that there are no lumps or bumps in the soy sauce.
4. Keep simmering the soy sauce for around 5 minutes, stirring continuously.
5. Once the soy sauce is thick enough, you can remove it from the heat. Allow it to simmer for a few minutes so that the flavor of the cornstarch or flour is not too strong.
6. If the soy sauce becomes too thick, then you can add more soy sauce in to thin it down and add more flavor.

This method will tone down the flavor of the soy sauce slightly, but it is a great way to thicken it easily.

Method 2 – Leave To Simmer

If you do not want to add anything to the soy sauce, then a good way to thicken it is to leave it to simmer on the stove, to thicken on its own through evaporation.

As the soy sauce simmers, the excess water will evaporate, and it will leave behind a more concentrated soy sauce.

The issue with this method is that the concentrated soy sauce left behind will be very strong in flavor, and will be quite salty and rich. However, if you are only going to be using a little bit, this should not be a problem.

Here is how to thicken soy sauce by simmering it:

1. Place soy sauce into a saucepan, using more than you need as it will reduce down and lessen in quantity once quite a bit of the water has evaporated out.
2. Set the stovetop to medium heat, and allow the soy sauce to come to a boil.
3. Once the soy sauce is boiling, lower the heat and leave the soy sauce to simmer.
4. Make sure to keep stirring the soy sauce every now and then as it simmers, to prevent it from sticking to the bottom of the pan. If it does stick, it can develop a burnt taste.
5. As the soy sauce simmers, the water will evaporate out, and it will become thicker, so once it has reached your desired thickness, remove it from the heat.

This will take quite a bit of time, but it is a good option when you do not want to add anything to the soy sauce, and when you want a rich, concentrated result.

Method 3 – Add Brown Sugar

Adding brown sugar to soy sauce, and placing it on heat, is a good way to thicken the soy sauce slightly, and give it a sweet finish, which is great to add to many dishes.

You do need to be careful to get the ratio right, so you do not sweeten the soy sauce too much and it takes away from the core flavors.

Here is how to thicken soy sauce with brown sugar:

1. Mix around 2 teaspoons of brown sugar with a ¼ cup of water in a bowl. Mix together well, and make sure the sugar dissolves in the water. The best way to do this is to use hot water.
2. Place the soy sauce into a saucepan on the stove on low heat. Once the soy sauce is simmering, pour in the sugar and water mixture and stir it in well.
3. Keep stirring the soy sauce and sugar mixture as it simmers, to prevent it from sticking to the bottom of the pan and burning.
4. Once the sugar mix has thickened the soy sauce enough, remove it from the heat and allow it to cool before using it.

This can still be added to various meals and dishes, you might just have to compensate for the added sweetness but use a little more salt.

Method 4 – Make A Glaze

If you want to get a little creative with how you thicken your soy sauce, then you could use multiple ingredients to make a glaze with the soy sauce, which will thicken it and create a complexity of flavors.

The added ingredient which will thicken the soy sauce is honey, but along with other ingredients added, it will create a sweet and sour glaze.

The best ingredients to use include:

• Chopped garlic
• Chopped ginger
• ¼ cup honey
• ¼ cup soy sauce
• 3 tablespoons rice vinegar
• ½ teaspoon red pepper flakes

Here is what to do:

1. Mix all the ingredients together in a saucepan.
2. Place the saucepan on the stove and set to low heat.
3. Allow the soy sauce mixture to come to a simmer, stirring constantly so it does not stick to the pan or burn.
4. Once thickened enough, remove the soy sauce from the heat.

You can strain the glaze if you do not want the chopped garlic and ginger pieces in it, but these do add a good kick of flavor.

Method 5 – Add It To A Meal

If the soy sauce you are using is going to be added to a recipe and cooked, then you might just want to add the soy sauce to the meal as it cooks as is, to allow it to thicken with the rest of the ingredients that you are cooking.

Another option is to add the soy sauce directly to rice or noodles as they are cooked, and they should absorb most of the soy sauce, so there isn’t much liquid left behind.

By adding the soy sauce to the rest of the ingredients during the cooking process, it will thicken as it cooks and you won’t need to add a thin or runny soy sauce to the meal once it has been prepared.

You will still get the benefits of the umami flavor that soy sauce gives if you add it to a meal as it cooks.

Things to consider when trying to thicken soy sauce.

There are a few different ways to thicken soy sauce, as we have listed above, so you are sure to find the method that suits you and your meal best!

When choosing a method of how to thicken soy sauce, think about whether or not you would want to add any other ingredients into the soy sauce, if you want a stronger flavor, a more diluted flavor, or additional flavors, such as to create a glaze.

Most methods include heating the soy sauce on the stove to thicken it, and heating the soy sauce is the best way to thicken it to the right consistency.

Try out a few different methods until you find the one that suits you best!

Related Questions

How do you thicken stir-fry sauces?

The best way to thicken stir-fry sauces is to make a slurry of cornstarch and water and mix this into a simmering stir-fry sauce. This allows the stir-fry sauce to thicken to a point where it will not be too runny to add to noodles.

Should you cover a sauce if you want it to thicken?

You need to leave sauce uncovered if you want it to thicken, as the moisture will need to evaporate out, and it will not be able to do so if the lid is placed onto the pot. Be sure to not place the sauce on too high a heat either, as it could burn.

I decided to dedicate this article to the ultimate chicken wing sauce: honey golden sauce. 

What Is Honey Golden Sauce?

From its name, you can already get an idea of what am I talking about here: delicious sauce made with honey and some other ingredients.

Besides honey, the sauce has butter, hot sauce, honey mustard, salt, pepper, and a bit of turmeric — that’s where the gold comes in!

Making this sauce is very easy and you just need a saucepot. Simply combine all the ingredients in a sauce pot and simmer for a few minutes and voila — your honey-golden sauce is ready to be used with chicken wings, or legs!

Other than chicken wings, I like to brush my bacon with this sauce before baking it in the oven. It elevates the flavors and it is just an essential sauce in my kitchen.

Why Is This Sauce So Special?

Like many other sauces, this one is made with ingredients you already have in your pantry. I just love the simplicity and the fact that you can make a batch in only a few minutes.

This simple sauce gives just about anything an instant flavor boost. You can whip a big batch of this sauce, stash it in the fridge, and use it to dramatically improve your weeknight meals!

Why Choose Homemade Sauce Instead Of Bottled One?

My friends ask me this question almost all the time, and my simple answer is that homemade sauces just taste better!

In addition, homemade sauces are customizable so you can easily enhance or reduce certain flavors. If you like your sauce spicier, then you can amp the heat, or if you like it less spicy, with the homemade version it is easily doable. 

Another reason that homemade sauces are my favorite is that I know which ingredients are used and that it was made in a controlled environment.

All of you who are suffering from celiac disease or have food allergies know what I am talking about and how important this is. 

Do I Need To Use Honey?

Honey has been a traditional spread and dipping sauce for centuries. However, we started using one in our marinades and sauces because of its properties and not just a flavor.

The honey works as an emulsifier, making your sauce thick. This is important if you want to have a sauce that sticks on the baked chicken wings.

Sauces without honey will just drip off the chicken or other types of meat, making a puddle under the dish.

Besides being an emulsifier, the honey will give some sweetness to the chicken, which will perfectly complement the dish, but also balance all the other flavors in the sauce. 

Can I Use This Sauce Before Baking?

Sauces that contain honey are not suitable for baking. Honey is not that heat resistant, and baking over 10 minutes may cause the honey to burn. So, I do not recommend that you use this sauce for baking.

Instead, bake or fry the chicken wing and while they are still warm, toss them with the honey sauce. 

Can This Sauce Be Used As A Dipping Sauce?

You can use this sauce as a dipping sauce. It does not have to be used only in one way.  

Honey Golden Chicken Wing Sauce

Preparation time: 5 minutes

Cooking time:  5 minutes

Servings: 6

Ingredients

For the sauce:

• ½ cup hot sauce, like Sriracha
• ⅓ cup honey
• 4 tbsp unsalted butter
• ⅓ cup dark muscovado sugar (or brown sugar)
• Salt, to taste
• Pepper, to taste
• 1 tsp garlic powder
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp mustard
• 1½ tbsp white wine vinegar
• 1 tsp red pepper flakes

For the wings:

• 1 lb chicken wings
• 2 tbsp butter, melted
• 2 tbsp flour
• 2 tbsp cornstarch
• 1 tbsp paprika
• Salt, to taste
• Pepper, to taste

Instructions

1. Make the sauce; in a saucepot, melt butter over medium-high heat. Watch the butter so it doesn’t burn.
2. Whisk in hot sauce, honey, and mustard. 
3. Once you have a smooth mixture, add in the rest of the ingredients.
4. Stir well and reduce heat to medium.
5. Simmer the sauce, stirring for 3–4 minutes.
6. Serve sauce as desired, or use it to coat your freshly baked chicken wings.
7. Make the chicken wings; preheat oven to 400°F. Coat the chicken wings with melted butter, flour, salt, pepper, cornstarch, and paprika. 
8. Arrange the chicken wings on a wire rack and place them over a baking sheet.
9. Bake the chicken wings for 40 minutes, flipping halfway through.
10. Drizzle the chicken wings, while still hot with prepared sauce.

Honey Golden Chicken Wing Sauce

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

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Ingredients

For the sauce

• ½ cup hot sauce, like Sriracha
• ⅓ cup honey
• 4 tbsp unsalted butter
• ⅓ cup dark muscovado sugar (or brown sugar)
• Salt, to taste
• Pepper, to taste
• 1 tsp garlic powder
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1 tbsp mustard
• 1½ tbsp white wine vinegar
• 1 tsp red pepper flakes

For the wings

• 1 lb chicken wings
• 2 tbsp butter, melted
• 2 tbsp flour
• 2 tbsp cornstarch
• 1 tbsp paprika
• Salt, to taste
• Pepper, to taste

Instructions

1. Make the sauce; in a saucepot, melt butter over medium-high heat. Watch the butter so it doesn’t burn.
2. Whisk in hot sauce, honey, and mustard. 
3. Once you have a smooth mixture, add in the rest of the ingredients.
4. Stir well and reduce heat to medium.
5. Simmer the sauce, stirring for 3–4 minutes.
6. Serve sauce as desired, or use it to coat your freshly baked chicken wings.
7. Make the chicken wings; preheat oven to 400°F. Coat the chicken wings with melted butter, flour, salt, pepper, cornstarch, and paprika. 
8. Arrange the chicken wings on a wire rack and place them over a baking sheet.
9. Bake the chicken wings for 40 minutes, flipping halfway through.
10. Drizzle the chicken wings, while still hot with prepared sauce.

Related Articles

This is a classic pie recipe, but with a twist — it has a cinnamon pie crust! I went with this crust because it enriches the pie, giving it warmer notes that enhance the entire pie and make it a bit different, but very gourmet. 

Can I Use Fresh Or Frozen Fruits?

When I make pies with berry fruits, I always go with fresh fruits. I think it is worth buying the fresh ones; even if they are more expensive, they are just so worth it! The flavor of fresh fruits is always better than frozen or canned ones.  

If you do want to use canned or frozen fruits, make sure you thaw (the frozen) or drain (the canned) fruits. This will prevent your pie from being too soggy!

How To Keep Filling From Getting Runny

Berry fruits have a lot of juice in them and when baked, they will release so much juice. This is not an issue in some desserts, like cobblers — however, when it comes to making pie, the crust will become soggy, especially at the bottom. 

To prevent this from happening, use cornstarch! Simply combine the fresh berries with cornstarch and coat them well.

During the baking process, the fruit juices will melt in with cornstarch and create a pleasantly rich, almost jam-like mixture instead of a thin juice.

The amount of cornstarch and sugar, in general, depends on your fruit.

Taste a few berries. If they are tart, use a little more sugar. If they are very juicy, add more cornstarch. Ripe and juicy fruits have more sugar in them, so you will not have to add so much sugar.

Tips To Get Perfect Pie Crust

The perfect pie crust recipe is definitely an ace to have up your sleeve. There are so many delicious pies to make, so with a trustworthy pie crust recipe, you will enjoy pie-making!

Of course, you can always go and buy a premade pie shell, but how many varieties are there containing real butter and even cinnamon? 

With my simple tips, you will be able to make the perfect pie crust:

• Use very cold butter. Use cold butter, and cut it into small pieces. The colder the butter the flakier your pie crust will be!
  
• Retain some butter chunks. Many recipes call for perfectly blended flour and butter, but with some chunks of butter, you will get even flakier dough (if that is something you want to try).
  
• Limit the water. Pie recipes call for water in the crust (ice-cold water at that), but what is more important is the amount used! More water means more gluten is developed. Add just enough water to keep the dough together so you do not end up with a chewy pie crust.
  
• Chill the dough. When the dough comes together, shape it into a disk and wrap it in plastic wrap, then refrigerate the dough for 1 hour. Make sure your disk is not more than 1-inch thick because it will not chill properly. 
  
• Chill the pie pan. It is also very important to chill the pie pan — this will help the pie shell to keep its shape during baking.
  
• Use cornstarch. Cornstarch is very important in this pie since it will turn the juices into a jam-like mixture and prevent overspilling of the pie filling.
  
• Make space for good ventilation. You have probably seen pies fully covered, while mine pie has a heart-shaped piece of a crust. Homemade pies made with berries need to have good ventilation so the steam can escape!
  
• Do not forget the egg wash. I like to brush the pie shell with whipped egg white before baking — this will give a nice inner coating to the crust. Take the remaining egg white, whisk it with the egg yolk, and brush the outer parts of the pie shell for some sparkle.
  
• Have aluminum foil ready. Most crusts will start to burn halfway through cooking, so make sure to cover your pie during the baking and uncover it 15 minutes before the baking cycle is done. You can also use a pie crust shield if you’re worried the crust might burn.

Cinnamon Crust Strawberry Blueberry Pie

Preparation time: 1 hour

Cooking time: 50 minutes

Servings: 8

Ingredients

For the crust:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 15 tbsp cold butter, cubed
• 1 egg
• 2–3 tbsp ice-cold water

For the filling:

• 2 cups strawberries
• 2 cups blueberries
• ¼ cup cornstarch
• ⅓ cup brown sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the pie shell; in a bowl, combine flour, and sugar. Add cold butter and work it in with your fingers or just process it in a food processor.

2. Add ice-cold water and then process or knead until the dough comes together.

3. Shape the dough into a 1-inch thick disk and wrap it in plastic wrap. Refrigerate the dough for 1 hour.

4. In the meantime, prepare the fruits; in a bowl, toss the fruits with sugar, vanilla, and lemon juice.

5. Let the fruits macerate for 1 hour before you drain them. 

6. Assemble the pie; divide the dough into two portions, one slightly larger. Roll out the dough and transfer it into a 9-inch pie pan, covering the bottom and sides. 

7. Toss the macerated fruits with cornstarch, then let sit.

8. Beat egg white until fluffy, then brush the crust with the egg white. Set it aside to dry out.

9. Fill the pie with fruits.

10. Roll out the remaining dough and cut out the desired shape. Use the cut-out pie crust to layer over the fruits.

11. Beat egg yolks with egg white, then use this mixture to brush the pie crust’s top and sides.

12. Cover the pie and bake in a preheated oven at 375°F for 50–55 minutes. In the last 15 minutes of baking, remove the aluminum foil.

13. After finally removing the pie from the oven, cool the pie for 15 minutes before slicing and serving.

14. Serve the pie topped with ice cream or whipped cream.

Cinnamon Crust Strawberry Blueberry Pie

Yield: 8

Prep Time: 1 hour

Cook Time: 50 minutes

Total Time: 50 minutes

Looking for a delicious new pie recipe? Check out this recipe for a classic strawberry-blueberry pie with a tasty twist: a cinnamon pie crust!

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Ingredients

For the crust:

• 2 cups all-purpose flour
• 2 tbsp sugar
• 15 tbsp cold butter, cubed
• 1 egg
• 2–3 tbsp ice-cold water

For the filling:

• 2 cups strawberries
• 2 cups blueberries
• ¼ cup cornstarch
• ⅓ cup brown sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Make the pie shell; in a bowl, combine flour, and sugar. Add cold butter and work it in with your fingers or just process it in a food processor.
2. Add ice-cold water and then process or knead until the dough comes together.
3. Shape the dough into a 1-inch thick disk and wrap it in plastic wrap. Refrigerate the dough for 1 hour.
4. In the meantime, prepare the fruits; in a bowl, toss the fruits with sugar, vanilla, and lemon juice.
5. Let the fruits macerate for 1 hour before you drain them. 
6. Assemble the pie; divide the dough into two portions, one slightly larger. Roll out the dough and transfer it into a 9-inch pie pan, covering the bottom and sides. 
7. Toss the macerated fruits with cornstarch, then let sit.
8. Beat egg white until fluffy, then brush the crust with the egg white. Set it aside to dry out.
9. Fill the pie with fruits.
10. Roll out the remaining dough and cut out the desired shape. Use the cut-out pie crust to layer over the fruits.
11. Beat egg yolks with egg white, then use this mixture to brush the pie crust's top and sides.
12. Cover the pie and bake in a preheated oven at 375°F for 50–55 minutes. In the last 15 minutes of baking, remove the aluminum foil.
13. After finally removing the pie from the oven, cool the pie for 15 minutes before slicing and serving.
14. Serve the pie topped with ice cream or whipped cream.

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This quick, simple dish with a whole lot of flavors is a great option for meat-lovers looking for a fresh spin on steak — the meat is tender, flavorful, and just fresh thanks to the lime juice!

Palomilla steak is definitely something to try as it is not similar to any steak recipes, at least not the ones I’ve tried!

What Are The Origins Of Palomilla Steak?

As mentioned, this is a Cuban steak! So you just know it’s going to be tender and full of flavor.

Palomilla steak is usually made from a thin slice of meat that has been marinated in lime juice with garlic, salt, and pepper. The steak is afterward seared in a skillet and usually served with rice, black beans, and caramelized onions.

Luckily, this Cuban recipe can easily be recreated in the comfort of your home, with astonishing results!

Which Cut Of Meat Should You Use?

Palomilla steak is traditionally made from beef top sirloin, which is halved into thin slices.

You can also use flank or skirt steak instead of top sirloin — these cuts look similar and can be used interchangeably, but there are some differences between them.

A skirt steak tends to cost a little less than a flank steak and has a more intense beef flavor, but a rougher texture. This means the skirt steak should only be cooked rare or medium-rare or it will be tough to eat.

Is Palomilla Steak Tender?

Palomilla steak is very tender if prepared properly! I used thin slices of the meat, but if you have a thicker slice, make sure to ask your butcher to butterfly it.

Once you have a steak, it is time to tenderize it.

I tenderized this Palomilla steak twice: first with a meat mallet, and then with the marinade. Even if you have thicker and tougher cuts of meat, they will become tender using this method. 

How To Tenderize The Meat

You can use this method not only for Palomilla steak but also for other types of steak dishes!

Tenderizing is a preparation technique that can enhance the flavor of a tough cut. There are different ways to tenderize the meat, but my two favorites are pounding and marinating. 

A meat tenderizer, also known as a meat mallet or meat pounder, looks like a hammer with blunted spikes. The meat mallet will break down the muscle fibers by mechanical force. 

Citrus juices (such as lime or lemon juice) are part of the marinades not just for flavor, but also because of how they tenderize the meat. The acid in the citrus fruits penetrates the raw flesh and breaks down the meat’s connective tissue.

30 minutes of the marination process is enough to get some flavor and tenderizing, but the longer you marinate the meat, the better your steak will be. You can leave the steak in marinade for 12 hours or overnight.

You may also notice that your meat will change color — this is perfectly normal because of the acid reaction from the lime juice. 

How To Make Marinade

This is a simple marinade that will create some complex flavors — it is made with lime juice, fresh garlic, salt, and pepper.

Although Palomilla steak is not coated with herbs, you can also add some herbs to your marinade such as oregano, parsley, or thyme. 

As for the marinade, you will need 3 cloves of garlic and the juice from 1½ limes. Add a pinch of salt and pepper, then submerge the steak into the marinade. Let it rest for a minimum of 30 minutes before cooking.

How To Serve Palomilla Steak?

If you want a traditional Cuban experience, serve the steak with some caramelized onions, rice and black beans, and (of course) some lime wedges.

If you want to go with something else, you can serve the steak with a Cuban salad made with lettuce, avocados, tomato, and onions, or just serve the steak with oven-baked potatoes. 

Tender Palomilla Steak

Preparation time: 30 minutes

Cooking time: 5 minutes

Servings: 2

Ingredients

• 2 top sirloin steaks, around ¾ lb
• Salt and pepper, to taste
• 1 onion, sliced
• 1 tbsp butter
• 1½ limes, juiced
• 3 cloves garlic, minced
• Cooked rice, to serve with

Instructions

1. Marinade the meat; tenderize your meat with a meat mallet.

2. In a shallow large bowl, combine lime juice, minced garlic, salt, and pepper.

3. Add tenderized meat and cover it with plastic foil.

4. Refrigerate meat for at least 30 minutes or overnight.

5. In the meantime, make the onions; heat the butter in a skillet. Add thinly sliced onion and cook for 10 minutes, stirring or until the onions are caramelized. Place the onions aside.

• To enhance the process, you can add 1 tsp of sugar.
• If you notice your onions are getting dry you can add 1–2 tbsp of vegetable stock or water.

6. Cook the meat; heat a large skillet over medium-high heat.

7. Pat the meat dry, then season it with a pinch of salt and pepper.

8. Cook the steak for 2 minutes per side. Remove the steak, then combine the steak cooking liquid with onions.

9. To serve; serve steak with rice and/or black beans and topped with caramelized onions. 

Tender Palomilla Steak

Yield: 2

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 5 minutes

This quick, simple dish with a whole lot of flavors is a great option for meat-lovers looking for a fresh spin on steak — the meat is tender, flavorful, and just fresh thanks to the lime juice!

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Ingredients

• 2 top sirloin steaks, around ¾ lb
• Salt and pepper, to taste
• 1 onion, sliced
• 1 tbsp butter
• 1½ limes, juiced
• 3 cloves garlic, minced
• Cooked rice, to serve with

Instructions

1. Marinade the meat; tenderize your meat with a meat mallet.
2. In a shallow large bowl, combine lime juice, minced garlic, salt, and pepper.
3. Add tenderized meat and cover it with plastic foil.
4. Refrigerate meat for at least 30 minutes or overnight.
5. In the meantime, make the onions; heat the butter in a skillet. Add thinly sliced onion and cook for 10 minutes, stirring or until the onions are caramelized. Place the onions aside.
   * To enhance the process, you can add 1 tsp of sugar.
   * If you notice your onions are getting dry you can add 1–2 tbsp of vegetable stock or water.
6. Cook the meat; heat a large skillet over medium-high heat.
7. Pat the meat dry, then season it with a pinch of salt and pepper.
8. Cook the steak for 2 minutes per side. Remove the steak, then combine the steak cooking liquid with onions.
9. To serve; serve steak with rice and/or black beans and topped with caramelized onions. 

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Inspired by the famous fast-food restaurant sauce option (sadly since discontinued), this copycat sauce is, to me, a perfect match! It’s creamy and delicious, with a spicy kick that gives a perfect finish to most dishes.

Even if you are not a fan of the fast-food menus, this sauce will work amazing on other dishes that need a spicy kick. Personally, I love it with crispy salads or chicken-based recipes!

What Is Baja Sauce?

Baja sauce is an amazingly tangy yet creamy sauce that adds tremendous flavor to tacos, chips, salads, fish, and other dishes. The sauce itself is a fusion of Mexican and Southern California flavors and it is often used instead of sour cream. 

This sauce is made with jalapeno peppers, red bell pepper, mayonnaise, vinegar, and some spices. It has a very simple ingredient list, but the final flavor is something that makes this sauce truly special. 

Some Baja sauce recipes also include lime juice, egg yolks, and parmesan cheese. I did not try these versions, but they do sound delicious!

What Does Baja Sauce Taste Like?

This Baja sauce is smooth, creamy, and packed with spice and heat. Sometimes it is a little tart and tangy, yet other times is it’s a little cheesier — it all depends on the recipe you follow.

My recipe here will give you a Baja sauce that is tangy and spicy!

How To Serve Baja Sauce

Baja sauce is most commonly eaten with fish tacos, but there are various ways to use it. That being said, it is also commonly served with nachos and quesadillas, over chicken and beef, and even as a base for slaw.

Alternatively, some people use Baja sauce for burritos and fajitas. Nevertheless, nothing is stopping you to try this sauce with other foods too — if you do, let me know what your favorite pairing is!

Baja sauce is very versatile — if you like spicy creamy mayo, then you will love this sauce too. 

How To Alter This Recipe

This Baja sauce uses mayonnaise as a base, but if you want to make a lighter version, you can make your Baja sauce with sour cream.

Also, you can substitute one part of the mayonnaise with sour cream, and you will end up with something like spicy ranch dressing.

I tried both of these versions, and I must say they tasted wonderful!        

How To Store Baja Sauce

Baja sauce is best eaten within a few hours after you make it — the sauce will have fresh flavors and all ingredients very nicely mixed up.

If you want more flavor, then just eat the Baja sauce 24 hours after you make it. This time will allow flavors to develop even more. 

Baja sauce can be stored in a fridge, for 4–5 days, in an airtight container or jar with a tight lid. Make sure you stir the sauce well before serving. 

Taco Bell Baja Sauce (Copycat)

Preparation time: 5 minutes

Servings: 6

Ingredients

• 2 sliced jalapeno peppers
• ¼ cup chopped and seeded bell pepper
• 2 tbsp chopped onion
• 1 cup mayonnaise
• 1 tbsp red wine or white wine vinegar
• ¼ tsp cumin powder
• ¼ tsp garlic powder
• Salt and pepper, to taste

Instructions

1. For less heat, de-seed the jalapeno peppers. 

2. In a food processor, combine jalapenos, bell peppers, and onion.

3. Process the ingredients until it reaches an almost smooth consistency. 

4. In a mixing bowl, combine mayonnaise, vinegar, cumin, garlic powder, salt, and pepper.

5. Fold in the jalapeno mixture.

6. Stir well until the mixture is combined.

7. Serve immediately, or store in an airtight container in the fridge for up to 4 days. 

Taco Bell Baja Sauce (Copycat)

Yield: 6

Prep Time: 5 minutes

Total Time: 5 minutes

Baja sauce is an amazingly tangy yet creamy sauce that fuses Mexican and Southern California flavors to perfectly complement tacos, chips, salads, fish, and other dishes!

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Ingredients

• 2 sliced jalapeno peppers
• ¼ cup chopped and seeded bell pepper
• 2 tbsp chopped onion
• 1 cup mayonnaise
• 1 tbsp red wine or white wine vinegar
• ¼ tsp cumin powder
• ¼ tsp garlic powder
• Salt and pepper, to taste

Instructions

1. For less heat, de-seed the jalapeno peppers. 
2. In a food processor, combine jalapenos, bell peppers, and onion.
3. Process the ingredients until it reaches an almost smooth consistency. 
4. In a mixing bowl, combine mayonnaise, vinegar, cumin, garlic powder, salt, and pepper.
5. Fold in the jalapeno mixture.
6. Stir well until the mixture is combined.
7. Serve immediately, or store in an airtight container in the fridge for up to 4 days. 

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Rasta Pasta is a creamy pasta tossed with Caribbean-style jerk shrimp and sauteed colorful bell peppers.

This dish is loaded with flavors and makes a great weekend night dinner since it can be made in less than an hour and it is creamy, cheesy, and loaded with wonderful, spicy shrimp!

What Is Rasta Pasta?

The Rasta pasta is a Jamaican-inspired dish featuring three colors of bell peppers in the colors of Jamaica (yellow, red, green), plus shrimp spiced with jerk seasoning.

The dish itself is very comforting and the cheese and creamy sauce just perfectly round up the dish. Instead of shrimp, chicken is often used too.

The pasta has a strong flavor and a spicy kick thanks to the jerk seasoning. It is nothing like the pasta dishes we are used to, and that is the reason to enter this cooking journey!

What Type Of Pasta Should I Use?

We recommend using any short pasta, like penne, fusilli, or rigatoni.

Long noodles are not preferred due to the awkwardness of eating long-cut strips of bell peppers and whole shrimp amidst swirls of noodles.

No one is saying that you can’t use a long pasta, but it is definitely easier to go with a short pasta.

How To Make Homemade Jerk Seasoning

Jerk seasoning and cooking originated in Jamaica — this spice blend will bring all the wonderful flavors of the Caribbean to your table!

Jerk seasoning is traditionally used with chicken, but it works amazingly with shrimp and other seafood.

Jerk seasoning is made with a lot of spices, 15 to be specific. You can easily buy jerk seasoning, but if you want a homemade version, here is what to do!

Homemade Jerk Seasoning

Jerk seasoning and cooking originated in Jamaica — this spice blend will bring all the wonderful flavors of the Caribbean to your table!

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Ingredients

• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp cayenne pepper
• 2 tsp dried thyme
• 2 tsp brown sugar
• 1 tsp allspice
• 1 tsp paprika powder
• 1 tsp dried parsley
• ½ tsp chili flakes
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ¼ tsp ground cumin

Instructions

1. Combine all ingredients in a bowl until uniformly blended.
2. Transfer the jerk spice mixture into an air-tight container and store it in a dry and dark place.

Notes

• The beauty of this blend is that you can make the jerk seasoning to meet your preferences. If you want more or less ground cloves, you can adjust them. The same is with any other spice in this spice blend. 

How To Make Rasta Pasta

1. As with any recipe, prepare your ingredients. It will ease your cooking process.
2. Clean and devein the shrimp. Season the shrimp with jerk seasoning and let the shrimp marinate for 10 minutes or longer.
3. Cook the pasta according to the package directions.
   • Make sure you cook your pasta in a pot filled with water — this will ensure the pasta is cooked perfectly and without sticking to each other. The water (and lots of it) is the trick, rather than oil, which people tend to use too much.
   • Once the pasta is cooked and drained, you can toss it with some olive oil to prevent clumping if you are not going to combine it with the sauce immediately.
4. Cook the shrimp in a skillet over medium-high heat for 2–3 minutes per side, depending on their size.
5. Remove the cooked shrimp and cook bell peppers with spices in the same skillet.
6. Pour in heavy cream and add cheese, then stir until melted and combined.
7. Once you have a smooth sauce, toss in the pasta and shrimp, then stir until all is coated.
8. Serve pasta warm.

Tips On Making The Rasta Pasta

If you already have some cooked leftover shrimp, you can use them too — simply add the shrimp into the creamy sauce and let reheat for 1 minute, until they soak up the flavors. 

If you want to make a vegan or vegetarian version of this recipe, instead of pasta you can use zoodles, substitute dairy with almond milk and vegan cheese, and instead of shrimp, you can use zucchinis, eggplant, or mushrooms.

If your pasta is sitting way too long on the counter and ends up cold, sprinkle a bit of water on the pasta and reheat it in a microwave or over the stove.

Shrimp Rasta Pasta

Preparation time: 10 minutes

Cooking time: 15 minutes

Servings: 2

Ingredients

• 8 oz penne pasta
• 1 ½ cups sliced bell peppers (red, green, and yellow)
• 1 ½ tbsp olive oil
• 2 tbsp onion, chopped
• 2 cloves garlic, minced
• ½ lb shrimp, peeled and deveined
• ½ cup heavy cream
• ½ cup grated cheddar cheese
• 3 tbsp parmesan cheese
• ½ tbsp jerk seasoning
• 1 tsp paprika
• Salt, to taste
• Pepper, to taste

Instructions

1. Cook the pasta according to the package directions. 

2. In a bowl, combine the shrimp with half the jerk seasoning. Toss the shrimp to coat them uniformly and let them marinate for at least 10 minutes.

3. Heat olive oil in a skillet. Add shrimp and cook for 2–3 minutes per side, depending on their size.

4. Remove the shrimp and in the same skillet, over medium heat, cook onions and bell peppers. Add remaining jerk seasoning and cook the bell peppers until tender.

• If needed, add some vegetable stock or water to prevent them from burning.

5. Once the bell peppers are tender, stir in heavy cream, cheese, and parmesan cheese.

6. Cook the sauce until the cheese is melted. Stir in pasta and shrimp, then toss them gently to combine.

7. Serve pasta warm.

Shrimp Rasta Pasta

Yield: 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This "Rasta Pasta" is a Jamaican-inspired dish featuring three colors of bell peppers in the colors of Jamaica (yellow, red, green), plus shrimp spiced with jerk seasoning.

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Ingredients

• 8 oz penne pasta
• 1 ½ cups sliced bell peppers (red, green, and yellow)
• 1 ½ tbsp olive oil
• 2 tbsp onion, chopped
• 2 cloves garlic, minced
• ½ lb shrimp, peeled and deveined
• ½ cup heavy cream
• ½ cup grated cheddar cheese
• 3 tbsp parmesan cheese
• ½ tbsp jerk seasoning
• 1 tsp paprika
• Salt, to taste
• Pepper, to taste

Instructions

1. Cook the pasta according to the package directions. 
2. In a bowl, combine the shrimp with half the jerk seasoning. Toss the shrimp to coat them uniformly and let them marinate for at least 10 minutes.
3. Heat olive oil in a skillet. Add shrimp and cook for 2–3 minutes per side, depending on their size.
4. Remove the shrimp and in the same skillet, over medium heat, cook onions and bell peppers. Add remaining jerk seasoning and cook the bell peppers until tender.
   * If needed, add some vegetable stock or water to prevent them from burning.
5. Once the bell peppers are tender, stir in heavy cream, cheese, and parmesan cheese.
6. Cook the sauce until the cheese is melted. Stir in pasta and shrimp, then toss them gently to combine.
7. Serve pasta warm.

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This recipe starts with baby potatoes that are pre-cooked in water, drained, smashed, and seasoned with garlic, salt, pepper, and olive oil.

Once they are prepared, the potatoes are finished in the air fryer, resulting in crispy, golden potatoes with a creamy center.

Best of all, these potatoes are ready in no time and are easy to pair with just about anything you are cooking for dinner!

Which Potatoes Are Best For Air-Frying?

Baby Yukon potatoes are perfect for air frying! Choose potatoes that are about one inch in diameter.

Besides baby Yukon potatoes, you can also go with red potatoes. These are the two best potatoes.

If you cannot find baby Yukon potatoes or red potatoes, go with plain potatoes! Cut them into thick slices, pre-cook, and smash — then finish the cooking process with an air fryer. 

Do I Need To Boil The Potatoes Before Air-Frying Them?

You can, but you don’t have to. It all depends on how you are feeling or how much time you want to spend preparing this! I went with the boiling method, but you can absolutely cook these just in an air fryer.

Cook them for one cycle, smash them with the bottom of a glass, then cook them in the air fryer until they’ve reached perfection. I’ll share more instructions just below!

How To Air-Fry Smashed Potatoes Without Boiling Them First

With smashed potatoes, you have to pre-cook them before the final roasting. Now, you could boil them first, or just use an air fryer.

If you want to use the air fryer only, here is what to do:

1. Wash your potatoes, drain them, and dry them.
2. Place the baby potatoes (with skin on!) into the air fryer basket. Cook the potatoes at 400°F for 15–20 minutes, then remove the potatoes and place them on a baking sheet lined with parchment paper for easy cleanup.
3. Use the bottom of a cup or glass and smash the potatoes. Season the potatoes with minced garlic, salt, and pepper, then drizzle with olive oil. You can also combine all the seasonings and use the mixture to brush the smashed potatoes.
4. Place the potatoes in the air fryer basket in a single layer, then air-fry the potatoes for another 15 minutes at 400°F or until crispy.
5. Serve the potatoes as desired or enjoy them as a snack!

Can I Change Something In This Recipe?

When it comes to the preparation method, there isn’t much space to work with, but you can easily mix up the seasonings!

I went with salt, pepper, and fresh garlic for this recipe, but you could also toss in some dried Italian herbs, chili powder, or red pepper flakes. 

The seasoning combination is completely up to you, but if you are using herbs, make sure they are dried — fresh herbs tend to burn in the air fryer! 

How To Serve Air Fryer Smashed Potatoes

These mouth-watering air fryer potatoes can be paired with anything, such as your casseroles and stews, but also with simple sauces like tzatziki or a variety of delicious and complex chutneys. 

How To Store Any Leftovers

Your leftover potatoes can stay good in the refrigerator for up to five days. Just cover them up with a foil or store them in an airtight container.

When you want to serve them, just reheat them in the oven for 5–7 minutes. 

Air Fryer Smashed Potatoes

Preparation time: 5 minutes

Cooking time: 30 minutes

Servings: 4

Ingredients

• 1 lb. baby gold potatoes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2–3 cloves garlic, minced (or ½ tsp garlic powder)

Instructions

1. Wash the potatoes thoroughly.

2. Cook the potatoes in boiling water until tender.

3. Drain the potatoes and place them on a baking sheet. Smash the potatoes with the bottom of a cup.

4. In a bowl, combine olive oil, salt, pepper, and garlic.

5. Brush the potatoes with this mixture and place them into an air fryer. 

6. Air-fry the potatoes for 15–20 minutes at 400°F.

7. Serve potatoes warm.

Air Fryer Smashed Potatoes

Yield: 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 30 minutes

Want a crispy side dish that is irresistibly crispy and fuss-free? These potatoes are ready in no time and easy to pair with just about anything you are cooking for dinner!

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Ingredients

• 1 lb. baby gold potatoes
• 2 tbsp olive oil
• Salt and pepper, to taste
• 2–3 cloves garlic, minced (or ½ tsp garlic powder)

Instructions

1. Wash the potatoes thoroughly.
2. Cook the potatoes in boiling water until tender.
3. Drain the potatoes and place them on a baking sheet. Smash the potatoes with the bottom of a cup.
4. In a bowl, combine olive oil, salt, pepper, and garlic.
5. Brush the potatoes with this mixture and place them into an air fryer. 
6. Air-fry the potatoes for 15–20 minutes at 400°F.
7. Serve potatoes warm.

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