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15 Minute Blackened Tilapia

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Blackened Tilapia is a great fish recipe that is easy-to-make and can be ready for dinner in about 15 minutes, making it a quick weeknight meal. A homemade blackened seasoning with Cajun flavors is sprinkled all over fresh tilapia filets. They are pan fried for about 2-3 minutes per side over medium-high heat. They turn out beautifully “blackened” on the outside and flaky and tender on the inside.

blackened tilapia on a platter with rice underneath

This recipe for Blackened Tilapia is very similar to this Cajun Salmon if you prefer to eat or already have salmon!

We LOVE all the Cajun flavors here at Mom’s Dinner. Some of our favorites to try are Cajun Rice, Red Beans and Rice, Cajun Shrimp and Sausage Pasta, and Skillet Dirty Rice and Beans.

Ingredients

If you have a well stocked spice cabinet you can probably make these Blackened Tilapia Filets for dinner. Pictured are the things you need:

Ingredients for Blackened Tilapia

Tilapia: Even if you don’t like fish you might like tilapia! It is a very mild-tasting fish that I sometimes say tastes like really tender chicken! It is a nice flaky fish when it is cooked to 145 degrees internal temp. If you love tilapia definitely also check out this Parmesan Tilapia Recipe.

Smoked Paprika: There are quite a few different varieties of paprika. For this recipe, and to keep with those Cajun flavors, I HIGHLY recommend using smoked paprika! It is also a key ingredient in our Homemade Cajun Seasoning.

Oregano and Thyme: add notes of fresh herbs to a very savory seasoning mix.

Brown Sugar: adds a little sweetness as well as balances the salty/savory flavor of the blackened spice mix.

Cumin: is a very warm spice that is used in a lot of southern style and Mexican cuisine. It blends perfectly in this recipe.

Cayenne Pepper: add a little or a lot for extra spice.

Thawing Frozen Tilapia Filets

If you purchased frozen tilapia there are two options for thawing:

Overnight: Remove them from any packaging they were purchased in and place them in a pan in the fridge and let them thaw overnight.

Quick Thaw: Place the frozen tilapia filets in their packaging or in Ziploc baggies in a bowl of room temp water, leave for 10-15 minutes. Replace the water and let sit an additional 10-15 minutes. Repeat until they are thawed.

tilapia filets with cajun seasoning

Serving

This blackened fish is great served with Cajun Rice and Roasted Broccoli or if you are short on time you can always get an easy store-bought box of dirty rice or red beans & rice.

Also serve some Cajun Aioli, Homemade Tartar Sauce or Jalapeno Tartar Sauce on the side and a few lime or lemon wedges. Add a green veggie and your dinner plate is complete.

blackened tilapia filets with lime wedges and dirty rice

Recipe Tips

Follow these tips to make sure this Blackened Tilapia recipe turns out perfectly!

  • Use quality tilapia that has a nice firm white flesh with little to no odor.
  • Don’t skimp on the seasonings! You want those big bold Cajun flavors!
  • Wait until your vegetable oil is nice and preheated before adding the fish.
  • Don’t overcrowd the pan, or you will risk steaming the fish instead of “frying”. Cook in two batches if you need to.
  • For best results don’t overcook the tilapia. It is a quick cooking fish that will be cooked through to 145 degrees internal temp in short time.

More EASY Fish Recipes

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
blackened tilapia recipe on a platter

15 Minute Blackened Tilapia Recipe

A delicious mild tasting white fish that is coated in Cajun seasonings and quickly pan fried until the outside is slightly "blackened" and the inside is nice and flaky.
5 from 2 votes
Print Pin Rate
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 4 people
Author: Susie Weinrich

Equipment

Ingredients

Sauce for Serving

Instructions
 

  • Pat the tilapia filets dry, then divide 1 tablespoon oil across the tilapia and rub on all sides.
    (4) 6 oz fresh Tilapia Filets
  • In a small bowl mix the seasonings. Stir to make sure no clumps of brown sugar remain.
    2 teaspoon smoked paprika, 1 ยฝ teaspoon brown sugar, 1 ยฝ teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon kosher salt, ยพ teaspoon onion powder, ยฝ teaspoon black pepper, optional for heat – ยผ teaspoon cayenne pepper, ยพ teaspoon garlic powder
  • Sprinkle the seasoning on all sides of the tilapia and lightly press to adhere to the fish.
  • Heat a couple tablespoons of oil in a non-stick skillet. Once hot carefully lay the tilapia filets in the pan. Cook for about 2-3 minutes per side.
    Take care not to overcrowd the pan or the fish will steam instead of blacken. You will be better off cooking in two batches then trying to fit them all in a smaller pan.
    3 tablespoon oil
  • Remove from the pan and squeeze lime wedges (or lemon) over the fish filets.
    Let cool for a few minutes and then serve!

Serving

Recipe Tips and Notes:

ย 
SALMON: To try a similar recipe made with salmon you can check out this Cajun Salmon!ย 
Did you make this recipe?Connect with me and let me know by commenting below!
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The Best Black Bean Salsa

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A really fresh and delicious Black Bean Salsa recipe made with canned black beans, frozen corn, tomatoes, white onion, cilantro and avocado. It is seasoned with lime juice, garlic and olive oil. Serve it up with margaritas and tortilla chips.

a white bowl filled with black bean salsa and tortilla chips

This Black Bean Salsa makes a great appetizer or snack, or a side dish for a Mexican Cuisine Dinner, like Beef Enchilada Casserole, Fish Tacos, or Smothered Burritos !

It can be whipped up in no time, or you can make it ahead and have it marinating in the fridge. Just remember to wait to add the avocado right before serving so they don’t brown or break down.

RELATED: Restaurant Style Salsa & Corn Salsa

Ingredients

Canned Black Beans: Use a good canned black bean. Open the can and pour it into a fine mesh sieve, run some water over the beans to remove the sauce on the beans.

Frozen Corn: We prefer to use frozen corn for this recipe because it is a little more crisp tender than canned corn. To thaw simply place the corn in a fine mesh sieve and run warm water over the corn until it is thawed, just a minute or 2.

ingredients for black bean salsa on a table

White Onion: It is the classic onion used in Mexican style cuisine. It adds a crisp, clean sharpness that pairs perfectly with the black beans, corn, and tomatoes.

Tomatoes: A Roma tomato or a vine ripe tomato will work here. You want to lightly de-seed the tomatoes before using them in the black bean salsa. Then dice then about the size of the corn and black beans

De-seeding Tomatoes

Cut the tomatoes in halves or quarters. Very lightly squeeze the tomatoes over the sink so that they release some or all of the seeds and juice surrounding the seeds. Take care not to over-squeeze and bruise the tomatoes. You can also use your fingers to rake the seeds out of the tomatoes.

See photo below:

lightly seeded tomatoes

Avocado: You want to look for a ripe avocado (see below for tips). If you have smaller avocados, use 2. Add the avocado last so that it doesn’t break down when you stir the salsa.

Finding Ripe Avocados

Look for dark, dark green, almost black avocados. They should be slightly soft to the touch. If you remove the little brown stem from the end of the avocado the flesh under should be a nice bright green. Not yellowish and not brown.

Cilantro: You want to use fresh cilantro and chop up the leaves and the tender stems. Add as much or as little cilantro as you like.

Lime: The juice of about 2 limes adds a really nice bright note to the salsa.

Garlic: One fresh minced garlic clove is all you need to add a perfect garlic flavor to the black bean salsa.

Olive Oil: This is kind of the delivery system for the flavor of garlic, kosher salt and lime. You can also use a canola oil in it’s place.

White Vinegar: Adds a punch of vinegar tang to the black bean salsa.

Step By Step

  1. Prep Veggies and Ingredients

    2. Grab a large bowl and add the drained and rinsed black beans, thawed corn, chopped onions, chopped and de-seeded tomatoes, chopped cilantro and optional jalapeno.

    black beans, corn, tomatoes, cilantro and onion in a bowl
  2. Make Lime Marinade

    3. In a small bowl or glass measuring cup whisk together the garlic, lime juice, olive oil and vinegar.

    lime and olive oil in a glass measuring cup
  3. Combine Marinade and Salsa

    4. Pour the marinade over the salsa and toss to combine.

  4. Add Avocado

    5. Add the diced avocado right before serving, carefully stir it into the Black Bean Salsa.

  5. Serve with Tortilla Chips

    6. Serve the Black Bean Salsa right away or pop in the fridge to marinate.

    If you are serving later, wait to put in the avocado until right before you serve. That way it won’t brown or break down in the salsa.

    A tortilla chip scooping black bean salsa

Salsa Bar and Taco Parties

I could 100% make a full dinner out of chips and dip! If you want to put together a Salsa Bar or Taco party I have two great resources to help you plan these:

4 salsa photos on a grid

Salsa Bar at Home

Make an amazing salsa bar at home with really great salsa recipes and tortilla chips.

Get the recipe โ†’

a sign that says tacos and palm trees to the side

Taco Dinner Party

Hosting a Taco Bar Party is one of the best ways to host a dinner or celebration, especially for a larger group. Everyone pretty much loves tacos, right?

Get the recipe โ†’

More Salsa Recipes

A tortilla chip scooping black bean salsa

The Best Black Bean Salsa Recipe + Video

A fresh Black Bean Salsa made with canned black beans, frozen corn, fresh tomatoes, white onion, and cilantro, flavored with a lime and garlic marinade. Just add tortilla chips!
5 from 1 vote
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 0 minutes
Servings: 5 cups
Author: Susie Weinrich

Ingredients

  • 15 oz can black beans - drained and rinsed
  • 1 cup frozen corn - thawed * see notes
  • 3 roma tomatoes - lightly de-seeded, and chopped (about 1 ยฝ cups)
  • ยฝ cup white onion - finely diced
  • โ…“ cup fresh cilantro - chopped
  • optional – 1 jalapeno - chopped
  • 1 garlic clove - minced
  • 1 teaspoon kosher salt
  • ยผ cup oil - -olive oil or canola
  • 3 tablespoon lime juice
  • 1 Tbsp white vinegar
  • 1 avocado - diced

Instructions
 

  • In a large bowl add the black beans, corn, tomatoes, onion, and cilantro.
    Optionally add a chopped jalapeno: only use the green flesh for little to no heat, use the green and white pith for medium heat, add the green, white pith and seeds for all the heat!
    15 oz can black beans, 1 cup frozen corn, 3 roma tomatoes, ยฝ cup white onion, โ…“ cup fresh cilantro, optional – 1 jalapeno
    lightly seeded tomatoes
  • In a separate bowl combine the garlic, kosher salt, oil, lime juice and vinegar. Whisk to combine.
    1 garlic clove, 1 teaspoon kosher salt, ยผ cup oil, 3 tablespoon lime juice, 1 tablespoon white vinegar
    lime and olive oil in a glass measuring cup
  • Pour the lime juice mixture over the black bean mixture.
  • Stir it all together to combine. Taste for additional seasoning; salt or lime juice.
  • Add the avocado right before serving and lightly toss one more time.
    1 avocado
    black beans, corn, tomatoes, cilantro and onion in a bowl
  • Serve with tortilla chips.

Make ahead and storing

  • This Black Bean Salsa can be made ahead and kept in the fridge for 24 hours.
    Just be sure to leave the avocado out until right before it is time to serve.

Recipe Tips and Notes:

ย 
THAWING FROZEN CORN: I like to place the frozen corn in a fine mesh sieve and run warm water over the corn until it is thawed. This happens very quickly, about 1-2 minutes.
DE-SEEDING TOMATOES: Cut the tomatoes in half or into quarters. Very lightly squeeze the tomatoes so that the seeds and liquid surrounding the seeds comes out. Take care not to over squeeze and bruise the tomatoes. You can also use your fingers to rake the seeds out of the tomatoes.ย 
JALAPENO HEAT: Choose your level of heat with the jalapeno.
  • None to very little heat- just use the green flesh of the jalapeno.
  • Medium heat- use the green and inner white pith of the jalapeno.
  • All the heat- use the whole jalapeno, including the seeds.
Did you make this recipe?Connect with me and let me know by commenting below!
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Tequila Cinnamon Lemon Drop

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If you love tequila and are looking for a super sophisticated and unbelievably delicious cocktail, this Tequila Cinnamon Lemon Drop is what you need! It is a take on a Vodka Lemon Drop… but this one is made with Aรฑejo Tequila mixed with cinnamon simple syrup and lemon juice. Served in a stemmed glass with a cinnamon sugar rim.

Coupe glass with a cinnamon sugar rim with a cinnamon stick and a cinnamon tequila lemon drop cocktail

The flavors of cinnamon and lemon go together SO WELL, just like in this Grilled Lemon and Reposado Tequila .

We also love a straight forward Tequila Lemon Drop with just silver tequila, lemon and simple syrup. So clean and crisp!

Cinnamon Simple Syrup

Cinnamon Simple Syrup imparts the most delicious warm flavor in this Lemon Drop. The sweet cinnamon is the perfect balance to the bright, tart lemon flavor.

Cinnamon Simple Syrup in a jar with cinnamon sticks to the side

Cinnamon Simple Syrup

A 3 ingredient sugar syrup that is flavored with cinnamon sticks. Goes great in this Lemon Drop Cocktail!

Get the recipe โ†’

It is super easy to make Cinnamon Simple Syrup. It is equal parts sugar and water mixed with cinnamon sticks.

  • 1 cup sugar
  • 1 cup water
  • 3 cinnamon sticks, broken

Simmer together for a few minutes and let steep off the heat for about 2-4 hours. Strain out the cinnamon sticks and store in the fridge for 3 months.

Aรฑejo Tequila

Aรฑejo tequila is the aged version of tequila. It is caramel in color and has flavors of vanilla and caramel, is is the tequila version of a really good whiskey.

Some brands that we love are:

  • Believe it or not the Costco Kirkland Aรฑejo Tequila is AMAZING!!! Some call it Costco-migas because it is speculated that it is actually Casamigos.
  • Casamigos
  • Patron
ingredients for a tequila cinnamon lemon drop on a table

Aรฑejo is not a tequila you want to mix with too many ingredients. You still want to be able to taste the complex flavors. That is why it works so well in this Cinnamon Lemon Drop.

Glassware

A lemon drop is traditionally served in a stemmed glass like a coupe or martini glass. We LOVE a good coupe glass so that is usually what we choose.

Dipping a coupe glass rim in cinnamon sugar

More Aรฑejo Tequila Cocktails

Tequila Lemon Drop made with cinnamon Simple syrup in a stemmed glass with a cinnamon stick on the side

Tequila Cinnamon Lemon Drop

An unique take on a Vodka Lemon Drop… this one is made with Aรฑejo tequila mixed with cinnamon simple syrup and lemon juice.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Garnish – all optional

Instructions
 

Glass Prep

  • Pour sugar and cinnamon on a flat plate or surface. Shimmy or stir to combine.
    1 tablespoon sugar, 1 teaspoon ground cinnamon
  • Run a lemon wedge around the rim of your stemmed glass. Dip the rim of the glass in the cinnamon sugar.
  • Set aside.

Cinnamon Tequila Lemon Drop

  • In a cocktail shaker add a few cubes of ice.
  • Measure in the tequila, cinnamon simple syrup, and lemon juice. Shake vigorously for 20-30 seconds.
    2 oz Aรฑejo tequila, 1 oz cinnamon simple syrup, 1 oz lemon juice
  • Strain into the prepared glass.
  • Optionally zest a lemon over the glass and garnish with a lemon twist or cinnamon stick.

Recipe Tips and Notes:

ย 
INSPIRATION: This cocktail is based on this classic Tequila Lemon Drop. It is made with silver tequila, lemon juice and simple syrup. It is crisp and clean!
Did you make this recipe?Connect with me and let me know by commenting below!
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Deliciosa Hot Honey Margarita

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I set out to make the VERY BEST Hot Honey Margarita and nailed it…actually you can watch me perfect it since I did it live on Instagram– LOL! I wanted this Hot Honey Margarita to be super honey forward with a nice kick of heat, but still be recognizable as a margarita with a limey saltiness...and whoa did we get the flavors spot on!

a glass of hot honey margarita on a wooden board with red pepper flakes around the table

It is a honey forward margarita recipe that kisses your lips with a little heat, but still has the flavors of lime and tequila in the background. Absolute perfection.

RELATED: Pineapple Jalapeno Margarita

Two Secrets To Making Hot Honey Margaritas

The first secret to a really good hot honey margarita; you CANNOT shake it over ice. It needs to be shaken dry (without ice) or stirred vigorously so the hot honey can incorporate with the cocktail before it gets combined with ice.

The ice will slightly solidify the honey and not allow it to fully combine with the liquor and lime juice. By shaking/stirring it in first you get a beautiful blend of flavors.

a honey comb spoon drizzling hot honey into a cocktail jigger

The second secret is to use a couple extra red pepper flakes when you stir/shake the cocktail. The hot honey is nice, but I found that it didn’t produce the little kick of heat I expected from a HOT honey margarita!

Ingredients

Of course this cocktail includes usual suspects of a margarita; tequila, lime juice, Cointreau, and kosher salt. But then we add a little hot honey for sweetness and red pepper flakes for an extra kick of heat.

Silver Tequila- A mid-grade silver tequila will work great in this recipe. We actually really love the Costco brand tequila, Kirkland… some call it “Costomigas” because it is speculated that it is actually Casamigos Tequila! Cazadores and Espolon are also great.

jalapenos in tequila in a glass bottle

Jalapeno Infused Tequila

For those of you that like it extra spicy, this Jalapeno Infused Tequila would be great in this Hot Honey Margarita!

Get the recipe โ†’

Fresh Lime Juice- No exceptions, fresh squeezed lime juice is what you want every time you make a margarita… any margarita. This citrus press makes quick work of getting the juice and is very affordable, under $15.

Cointreau- This is an orange flavored liqueur that is commonly used in margaritas. I prefer Cointreau because it has a very clean orange flavor. But it can be pricey, about $23, so if you are trying to save some money a DeKuypers triple sec will be much more affordable.

ingredients for a hot honey margarita on a table

Hot Honey- You can make your own hot honey or use a store-bought one! This is one of the main flavors in the drink, so don’t skip it!

Red Pepper Flakes- If you are making your own hot honey you definitely need some red pepper flakes (and honey). But I also like to add a pinch of red pepper flakes to the shaker to give the drink a little extra heat. Just enough to make your lips tingle. If you want it extra spicy use a Sicilian Chili Flake!

Kosher Salt- Adding a little kosher salt to the rim of the glass balances all the flavors. We love Diamond Crystal Kosher Salt or Morton’s Kosher Salt. You can buy “Margarita Salt” but you will just pay more because it is called “Margarita”.

Soda Water- I always love a little bubble in my margarita. I think it enhances the flavors. Just a splash on the top is all you need. I usually just crack open a La Croix or Topo Chico from my fridge. You can make a Ranch Water with the rest of the Topo Chico.

Hot Honey

You can make your own Homemade Hot Honey or store-bought Hot Honey is great too. Mike’s Hot Honey is a popular brand.

We like to keep our hot honey flavor clean with just honey and red pepper flakes. That way the honey flavor is pronounced and the red pepper flakes just introduce the right amount of heat.

If you do make your own hot honey and you like it extra spicy, these Sicilian Chili Flakes are extra hot and make great hot honey!

Step By Step

  1. Prep Glass Rim.

    2. Place a tablespoon of kosher salt on a flat plate or surface. Run a lime wedge around the rim of a glass. Then dip the rim in the salt, making sure it adheres to the rim.

    Add some crushed ice or one large ice cube to the glass and set aside.

    a glass being dipped into kosher salt
  2. Add Ingredients To Shaker, No Ice.

    3. To a shaker, without ice, add the tequila, Cointreau, lime juice, hot honey, and a pinch of red pepper flakes.

    pouring lime juice into a cocktail shaker without ice
  3. Shake Vigorously.

    4. Give it a vigorous shake for about 20-30 seconds, making sure the honey combines with the other ingredients.

  4. Strain Into Prepared Glass.

    5. Using a small fine mesh strainer set over the prepared glass strain the Hot Honey Margarita over ice. Give it a good stir in the glass to chill it on the ice.

    Top with a little soda water.

    staining a hot honey margarita through a fine mesh strainer
  5. Salud!

    6. Garnish the glass with a lime wedge or wheel and enjoy!

More Margarita Recipes

We love tequila cocktails so much here at Mom’s Dinner, especially Margaritas! Here are a couple other delicious Margaritas to try:

hot honey margarita in a short glass with a salt rim and red pepper flakes on the tables with hot honey in a jar in the background

Hot Honey Margarita Recipe

A really delicious Hot Honey Margarita recipe that is super honey forward with a nice kiss of heat, yet is still recognizable as a margarita with flavors of lime and salty tequila.
5 from 2 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

Hot Honey Margarita

Glass Rim & Garnish

Instructions
 

Glass Rim Prep

  • Place a Tablespoon of kosher salt of a flat plate or surface.
    kosher salt
  • Run a lime wedge around a glass rim.
  • Dip the glass in the salt so that it adheres to the rim. Fill the glass with crushed ice or one large ice cube. Set aside.
    dipping a cocktail glass in a plate of kosher salt

Hot Honey Margarita Recipe

  • In a cocktail shaker or jar WITHOUT ICE measure in the tequila, lime juice, hot honey, red pepper flakes and Cointreau. Vigorously shake or stir for 20-30 seconds so that the honey melts into the cocktail.
    Do not shake over ice or the honey will slightly solidify and not mix in with the drink well.
    1.5 oz silver tequila, 1 oz fresh squeezed lime juice, 1 oz hot honey, .5 oz Cointreau, healthy pinch of pepper flakes
    pouring lime juice into cocktail shaker with out ice
  • Stain through a fine mesh sieve or cocktail strainer over the ice in the glass. Top with a splash of soda. Garnish with a fresh lime wedge.
    fresh lime wedge, splash soda water
  • Salud!
Did you make this recipe?Connect with me and let me know by commenting below!
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Hot Honey Recipe; Yummy Sweet Heat

by Leave a Comment

We’ve all seen the craze of hot honey brands popping up on the grocery store shelf…. at $15-ish a bottle I decided I needed to try my hand at making Hot Honey at home. Guess what, it’s super simple and only takes 2 ingredients; honey and red pepper flakes. Use it in cocktails or on food for a little sweet heat.

Homemade Hot Honey in a mason jar

Once you make the hot honey it can be kept in an airtight container in your pantry for up to 3 months. Try it in a Hot Honey Margarita, you won’t be disappointed!

2 Ingredients

Honey – Any honey will work here. Since you are infusing the honey I would go with a less expensive honey, like the honey bear or store brand will work just fine.

Red Pepper Flakes – Any red pepper flakes will work, store brand, organic, etc….

Sicilian Chili Flakes

Sicilian Pepper Flakes

If you like it super duper hot, these Sicilian Pepper Flakes will do the trick!

Uses for Hot Honey

  • Drizzle over Pizza: Add a drizzle of hot honey over your favorite pizza for a delicious sweet and spicy flavor contrast. Also excellent for dipping the crust!
  • Mix into Salad Dressings: Use hot honey as an ingredient in salad dressings to add depth of flavor and a touch of heat to your salads.
  • Glaze for Grilled Meats: Brush hot honey onto grilled meats such as chicken, pork, or shrimp during the last few minutes of cooking for a caramelized glaze.
  • Stir into Cocktails: Incorporate hot honey into cocktails like margaritas, whiskey sours, or even a spicy twist on a mojito for a unique flavor profile. We love this hot honey margarita too! (just be sure to incorporate the hot honey into the cocktail without ice first and then pour the drink over ice or the honey will solidify in the shaker with the ice)
  • Marinade for Wings: Create a marinade with hot honey, soy sauce, and garlic, then coat chicken wings before baking or grilling for a sticky, flavorful coating.
  • Drizzle over Fried Chicken: Elevate your fried chicken game by drizzling hot honey over crispy chicken pieces for a sweet and spicy finish.
Fried chicken sandwich with hot honey being drizzled over top
  • Mix into Dipping Sauces: Blend hot honey with mayo, mustard, or yogurt to create flavorful dipping sauces for fries, chicken tenders, or veggies. Amazing used in this Homemade Honey Mustard or Honey Butter!
  • Spread on Toast or Biscuits: Spread hot honey onto warm toast, biscuits, or cornbread for a sweet and spicy breakfast or snack.
  • Topping for Ice Cream: Drizzle hot honey over vanilla ice cream or gelato for a decadent dessert with a spicy twist.
  • Dip for Cheese: Pair hot honey with cheese boards, particularly with creamy cheeses like brie or goat cheese, for a delicious sweet and spicy contrast.
  • Glaze for Roasted Vegetables: Toss roasted vegetables with hot honey and a squeeze of lemon for a flavorful glaze that caramelizes in the oven.
  • Incorporate into Stir-Fries: Add a splash of hot honey to stir-fries for a touch of sweetness and heat that pairs well with savory ingredients.
  • Mix into BBQ Sauce: Enhance store-bought or homemade BBQ sauce by mixing in hot honey for added complexity and a spicy kick.
  • Garnish for Charcuterie Boards: Use hot honey as a drizzle or dip for charcuterie boards, complementing cured meats with its sweet and spicy flavor.
red pepper flakes and honey in a fine mesh sieve over a bowl

Some Like It Hot

Some super simple recipes you can sub in hot honey right away:

hot honey in a mason jar with a honey stick to the side and red pepper flakes on the cutting board

Hot Honey Recipe

A homemade version of the Hot Honey you see in all the grocery stores. Just need 2 ingredients to make this Hot Honey Recipe
5 from 1 vote
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 10 minutes
steep: 1 hour
Total Time: 1 hour 12 minutes
Servings: 1 cup
Author: Susie Weinrich

Equipment

  • Saucepan
  • a jar or container with a lid for storage – mason jars work great!

Ingredients

  • 1 cup honey
  • 2 tablespoon (heaping) red pepper flakes - *see notes

Instructions
 

  • Place the honey in a small saucepan over medium-low heat.
    1 cup honey
  • Measure in the red pepper flakes… if you want it really hot add 3-4 tablespoon red pepper flakes!
    2 tablespoon (heaping) red pepper flakes
  • Bring the honey to a light simmer, stirring occasionally.
  • Once the honey is at a simmer remove from the heat and let steep for 30 minutes to 2 hour. The longer it steeps the hotter the honey will be.
    honey and red pepper flakes steeping in a pot to make hot honey
  • Using a fine mesh sieve set over a bowl strain the red pepper flakes from the honey. Leave the strainer over the bowl for a good 15 minutes to give the honey time to slowly drain from the red pepper flakes.
    red pepper flakes and honey in a fine mesh sieve over a bowl
  • Transfer the honey to a clean container with a lid and use immediately or store for later use.
  • Can keep at room temp in an airtight container for up to 3 months.

Using Hot Honey- can be used in drinks or on food:

  • Use to make a Hot Honey Margarita or other spicy cocktails (this Hot Toddy would be a great cocktail with Hot Honey!).
  • Dip pizza crust or drizzle over pizza.
  • Drizzle on chicken fingers or fried chicken and toss to coat.
  • Add to BBQ sauce, salad dressings, or meat marinades for a kick of heat.
  • Use as a garnish for cheeses (like goat cheese, cream cheese and brie) and charcuterie boards.
  • Glaze roasted veggies, especially brussels sprouts!
  • Sub for regular honey in this Honey Butter Recipe.

Recipe Tips and Notes:

EXTRA SPICY: For extra spicy hot honey use a Sicilian Pepper Flake!ย 
Did you make this recipe?Connect with me and let me know by commenting below!
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3 Ingredient Cinnamon Simple Syrup

by Leave a Comment

We love to use simple syrup in our cocktails and tea! Then the other day I thought “I might like to infuse some simple syrup with a little cinnamon” …as we are currently obsessed with cocktails flavored with cinnamon! This recipe for Cinnamon Simple Syrup is so tasty and warm. You just need three ingredients to make Cinnamon Simple Syrup; water, sugar and cinnamon sticks.

Cinnamon Simple Syrup in a jar with cinnamon sticks to the side

The cinnamon flavor is excellent paired with Aรฑejo tequila, like in this Cinnamon Lemon Drop Cocktail! Can be used in place of the honey in this Tequila Hot Toddy. Or exchange the agave syrup in this Grilled Lemon and Reposado Tequila cocktail (our favorite!!!).

Ingredients

Sugar: White granulated sugar is what you are looking for when making this cinnamon infused simple syrup.

Water: Just water from your tap will do, no need for anything fancy here!

Cinnamon Sticks: You can buy whole cinnamon sticks in the spice aisle at your grocery store. Some stores like Sprouts or Whole Foods may even have them in bulk so you can just buy 3 at a time.

raw cinnamon sticks

Ideas for Using Cinnamon Simple Syrup

Lemonade: Great to sub in this Lemonade Recipe!

Cinnamon Spiced Coffee: Add a splash of cinnamon simple syrup to your morning coffee for a delightful spiced flavor. It’s a cozy twist to your regular cup of joe.

Cocktail Mixer: Use cinnamon simple syrup as a sweetener in cocktails. It pairs well with tequila, whiskey, rum, or vodka-based drinks, adding a warm and aromatic touch.

Tequila Lemon Drop made with cinnamon Simple syrup in a stemmed glass with a cinnamon stick on the side

Baking Enhancer: Brush cinnamon simple syrup onto cakes, muffins, or pastries to add sweetness and a hint of cinnamon flavor. It also helps keep baked goods moist.

Fruit Salad Dressing: Drizzle cinnamon simple syrup over fresh fruit salads for a touch of sweetness and warmth. It complements fruits like apples, pears, and oranges beautifully.

Mocktail Ingredient: Create non-alcoholic beverages by mixing cinnamon simple syrup with sparkling water or soda. Garnish with a cinnamon stick for an extra touch of flavor and aroma.

hot toddy made with tequila in a stemmed glass

Ice Cream Topping: Pour warm cinnamon simple syrup over vanilla ice cream for a simple yet indulgent dessert. It adds a lovely contrast of temperatures and flavors.

Flavoring for Yogurt or Oatmeal: Stir cinnamon simple syrup into plain yogurt or oatmeal for a sweet and spiced breakfast treat. It’s a quick and easy way to elevate your morning meal.

Dipping Sauce for Churros: Serve cinnamon simple syrup alongside freshly fried churros for dipping. The combination of warm syrup and crispy dough creates a delightful contrast of textures and flavors.

More Simple Syrup Recipes

Cinnamon Simple Syrup in a jar with cinnamon sticks to the side

Cinnamon Simple Syrup Recipe

A super easy recipe for Cinnamon Infused Simple Syrup. Great to use in coffee, lattes, cocktails, teas and even food! Just 3 Ingredients.
5 from 1 vote
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 5 minutes
steeping and cooling: 2 hours
Servings: 1 cup
Author: Susie Weinrich

Equipment

  • Saucepan
  • jar with a lid or container for storage

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 3-4 cinnamon sticks

Instructions
 

  • In a small saucepan over medium heat add the sugar and water. Stir and heat through until the sugar is melted.
    1 cup sugar, 1 cup water
  • Crack the cinnamon sticks in half, allowing more flavor to infuse the simply syrup. Drop into the simple syrup and very lightly simmer, stirring occasionally, for 5 minutes.
    3-4 cinnamon sticks
  • Remove from the heat and allow to cool and steep for 2-4 hours. Stir occasionally if possible.
  • Remove the cinnamon sticks and pour into a bottle or jar with a lid and refrigerate for up to 3 months.

Using Cinnamon Simple Syrup

  • Use in drinks, cocktails, teas, and even with food like drizzled over fruits or granola and yogurt!
  • Make this Tequila Cinnamon Lemon Drop right away!

Recipe Tips and Notes:

ย 
Classic Simple Syrup recipe
1 Minute Microwave Simple Syrup
ย 
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Chocolate Chip Protein Balls

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This is a super easy, no-bake protein ball snack filled with healthy ingredients, that still taste good when all combined! Old fashioned oats, hemp hearts, ground flax seed and chocolate chips are mixed with creamy peanut butter and honey. The mixture can be rolled into delicious little balls that tastes like chocolate chip oatmeal cookie dough!

protein balls on a piece of parchment paper

I love having these in the fridge. It is a great go-to sweet treat after lunch or dinner, that isn’t overly sweet or bad for you!

RELATED: CARAMEL APPLE NACHOS and MONSTER TRAIL MIX

Ingredients

Hemp Hearts- I love hemp hearts they are chewy and good for you. I will add them to yogurt and fruit sometimes too. Keep them in your fridge and they will last a long time!

Oats- Old fashioned oats (not quick cooking oats) is what you want for this protein ball recipe.

Mini Chocolate Chips- I think that mini chocolate chips work better than traditional sized chocolate morsels in these small bite sized snacks.

chocolate chip protein ball dough in a bowl

Creamy Peanut Butter- Use any nut butter that you family loves. We happened to have Jif peanut butter when I made these, but anything should work.

Ground Flaxseed- This not only helps bind the protein balls together, ground flax is really good for you. And if you have kids (or adults) with potty troubles, this will get things moving.

Keep in your fridge and add to smoothies too!

Honey- Adds a little sweetness and helps stick everything together.

Vanilla- A little flavor enhancer.

More Snacks

Chocolate Chip Protein Ball in a bowl

Chocolate Chip Protein Ball Recipe

A delicious little snack ball that is filled with protein and healthy ingredients. It tastes like chocolate chip oatmeal cookie dough.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 0 minutes
Refrigerate: 30 minutes
Servings: 15 protein balls
Calories: 173kcal
Author: Susie Weinrich

Ingredients

Instructions
 

  • Place all the ingredients in a bowl and stir to mix and completely combine.
    1 cup old fashioned oats, ยผ cup hemp hearts, ยฝ cup creamy peanut butter, ยฝ cup ground flaxseed, ยฝ cup mini chocolate chips, โ…“ cup honey, 1 teaspoon vanilla extract, pinch ground cinnamon
    chocolate chip protein ball dough in a bowl
  • Cover and place in the fridge for 30 minutes.
  • Scoop about tablespoon size balls using spoons or melon baller/cookie scoop. Compress together with the palms of your hand, then lightly roll into smooth ping pong sized balls.
    protein balls on a piece of parchment paper
  • Transfer to an airtight container and keep in the fridge for up to 2 weeks.
    Can be frozen for up to 3 months. Let thaw in the fridge overnight or at room temp for about an hour or so.
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Serving: 1protein ball | Calories: 173kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 43mg | Potassium: 116mg | Fiber: 3g | Sugar: 11g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

Aperol Tequila Spritz Cocktail

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I love an Aperol Spritz but I also love tequila… So this Aperol Tequila Spritz Cocktail is the perfect compromise for Happy Hour. It is a blend of just three ingredients; Aรฑejo tequila, Aperol, and soda water. The Aรฑejo tequila flavor blends perfectly with the orange bitter sweetness of the Aperol… and of course the soda water keeps things nice and bubbly.

Aperol Tequila Spritz in a stemmed glass with an orange slice

This is a great Spring and Summer cocktail. Serve it up in a stemmed glass, over ice, garnished with an orange slice.

Ingredients

You only need 3 ingredients to put this Aperol Tequila cocktail together:

Aperol, Anejo tequila, orange and soda water

Aรฑejo Tequila- this is an aged tequila that is dark in color- looks like whiskey. It also has really deep flavors of vanilla and caramel. It pairs PERFECTLY with orange flavors (Aperol).

We also love the Aรฑejo Orange combo in an Orange Tequila Smash, Aรฑejo Old Fashioned and Aรฑejo Soda.

Aรฑejo Tequila Brands

Most tequila brands will have an Aรฑejo. But here are some of the brands we love:

Believe it or not… Costco Kirkland Aรฑejo Tequila is AMAZING!

Casamigos

Patron

Aperol- It is an Italian bitter aperitif made of gentian, rhubarb, and cinchona, among other ingredients. It has a vibrant red hue.ย It tastes like a cross between orange and grapefruit.

It is most popularly used in an Aperol Spritz and Paper Plane

Soda Water- this Aperol and Tequila cocktail is a spritz so it needs some bubbles. A little soda water is perfect to top it all off.

More Amazing Tequila Cocktails

Aperol and Tequila in a glass with ice and topped with soda water, garnished with an orange

Aperol Tequila Spritz Cocktail

A super refreshing Aperol and Tequila cocktail served over ice and garnished with an orange slice. Perfect Summer and Spring cocktail. Like an Aperol Spritz, but made with Aรฑejo tequila instead of Prosecco.
5 from 1 vote
Print Pin Rate
Prep Time: 3 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

Ingredients

  • 1.5 oz Aรฑejo tequila
  • 1 oz Aperol
  • 3 oz soda water
  • garnish with an orange slice

Instructions
 

  • In a stemmed glass add some ice.
  • Pour in the tequila, aperol and then stir.
    1.5 oz Aรฑejo tequila, 1 oz Aperol
    pouring aperol in a stemmed glass
  • Top with soda water.
    3 oz soda water
    pouring soda water into aperol and tequila
  • Garnish with an orange slice.
  • Cheers!
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Amazing Red Skin Mashed Potatoes

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These are the best Red Skin Mashed Potatoes you will ever have! You can stop looking for a recipe right now. These are PACKED with flavor!! The recipe starts with diced shallots and garlic sauteed in butter. That mixture gets added to tender skin-on red potatoes, along with sour cream, half and half, and salt/pepper. It is all blended together for an AMAZING red skin potato side dish.

A bowl of red skin mashed potatoes with salt and pepper to the side

We don’t mess around with our mashed potato recipes. Potatoes on thier own are pretty bland. They are a perfect canvas to add a TON of flavor like sour cream, cream cheese, garlic, butter, etc…

We make sure our mashed potatoes are PACKED with flavor; like this cult favorite Instant Pot Mashed Potatoes and Roasted Garlic Mashed Potatoes.

Ingredients

Red Skin Potatoes- Also called new potatoes, these are smaller potatoes that have red skins. They are more tender and less starchy than a russet potato.

Make sure you cut out any parts that look bad on the outside, but you don’t need to peel these potatoes. The red skins are super thin and totally edible.

Butter- Salted butter is a great option.

Ingredients for red skin mashed potatoes on a table
Ingredients Shown Clockwise: Half and half, shallot, butter, red skin potatoes, sour cream, garlic, kosher salt and black pepper.

Shallots and Garlic- a shallot is like a mild, tender onion and is the perfect option for these potatoes. You need about โ…“-1/2 cup shallots, which will be about 1 large shallot.

The shallots and garlic get sautรฉed lightly in the butter. The flavor of the two infuse the butter… which in turn infuses the potatoes. YUM!

Half & Half- This is the milk that we use to whip up the red skin mashed potatoes. You can also use whole milk if that is what you have.

Sour Cream + mashed red skin potatoes is a match made in heaven! The sour cream adds a TON of flavor to the mashed potatoes.

Kosher Salt & Black Pepper– Mashed potatoes need more salt than you would think!

Step By Step

  1. Boil Potatoes

    2. Quarter the potatoes (or cut into 1-2 inch pieces). Place in a large pot of water, covering the potatoes by 1-2 inches. Add kosher salt and place over medium high heat. Once the pot boils, turn the heat down to medium and simmer/boil for 10-15 minutes.

    Start Potatoes In Cool Water

    You specifically want to start your red skin potatoes in COOL tap water.

    By starting them in cool tap water you allow the water and the potato to rise together in temperature, ensuring an even cook all the way to the center of the potato.

    If you bring the water to a boil first it will result in a potato that has the first layer boiled to death and falling apart by the time the middle is done!

  2. Sautรฉ Shallots and Garlic

    3. Place a skillet over medium low heat and sautรฉ the shallots and garlic for about 3 minutes. Then set aside to cool.

    shallots and garlic sautรฉing in butter
  3. Dry Potatoes

    4. Drain the potatoes and then return to the pot, place over low heat and stir for about a minute. This removes some of the excess moisture from the potatoes.

    boiled potatoes in a pot drying over low heat
  4. Mash The Potatoes.

    5. Place all the ingredients in a bowl for mixing (or leave in the pot if it works for mashing); potatoes, butter/shallot mixture, sour cream, half and half, kosher salt and pepper.

    red skin mashed potatoes in a pot

    With a hand held mixer blend the potatoes on medium speed until they are mashed perfectly. These red skin mashed potatoes are meant to be slightly chunky because of the skins, so don’t try to get them perfectly silky.

More Delish Mashed Potato Recipes

Red Skin Mashed Potatoes in a bowl with a spoon to the side

Red Skin Mashed Potatoes Recipe

Shallots and garlic are sauteed in butter, then red skin potatoes are boiled to tender perfection with the skins on. The two are blended together with sour cream and half and half added. These are SUPER FLAVORFUL mashed red skin potatoes.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
Mashing: 5 minutes
Total Time: 50 minutes
Servings: 8 people
Author: Susie Weinrich

Equipment

Ingredients

  • 4 lbs. red-skinned potatoes - cut into 1-2 inch pieces
  • โ…“ - ยฝ cup very finely diced shallots - this is about 1 large shallot
  • 1 large garlic clove - minced
  • 4 Tbsp. butter
  • 1 cup half and half
  • 1 cup sour cream
  • 3 teaspoon Kosher salt - divided
  • ยฝ teaspoon black pepper
  • Chopped parsley - optional

Instructions
 

  • Sautรฉ the shallots and garlic in the 4 Tbsp. butter over medium heat until softened (about 2-3 minutes). Then set aside.
    โ…“ - ยฝ cup very finely diced shallots, 1 large garlic clove, 4 Tbsp. butter
    shallots and garlic sautรฉing in butter
  • Wash and cut the potatoes into 1-2 inch pieces, cut out any sketchy looking parts of the potato.
    Place in a large pot of room temp water, the water should be about 1 inch above the potatoes. Set over medium-high heat and add 2 teaspoon kosher salt to the pot.
    Once the water comes to a boil (may take up to 15 minutes), let the potatoes boil for about 10-12 minutes.
    Pro Tip: We start the potatoes in room temp water so that they cook through evenly.
    4 lbs. red-skinned potatoes
  • Make sure the potatoes are fork tender, then drain and return them to the pot.
    Place the pot of potatoes over low heat and cook, while stirring, for 1-2 minutes to remove the excess moisture.
    boiled potatoes in a pot drying over low heat
  • Remove potatoes from the heat and add in the butter/garlic/shallot mixture, half and half, sour cream, 1 tsp. kosher salt and ยฝ tsp. black pepper.
    1 cup half and half, 1 cup sour cream
    boiled red skin potatoes with sour cream, half and half, butter, shallots and garlic in a bowl
  • Mash with a handheld mixer until combined (these potatoes will not be completely smooth, they are meant to have a lot of texture with the skins etc.).
    red skin mashed potatoes in a pot
  • Taste the potatoes to see if they need more salt at this point (possibly another ยฝ – 1 tsp) and if using, add in the chopped parsley at this point.
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Ice Cold Chelada Cocktail

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When you want a drink, it doesn’t get easier than a Chelada! You just need three things to put a Chelada together; Mexican Lager, kosher salt (a little Tajin for extra flavor if you want!), and fresh limes. It is a refreshing beer drink, yet has layers of flavors to enjoy. It’s time to sit back, relax and sip on an ice cold Chelada!

a beer being poured into a prepared glass with salt rim, limes and ice

We also love a Michelada, which is ice cold beer mixed with spices and seasonings and a little tomato juice. And a Beermosa, which is a mimosa made with beer! You can’t go wrong with either drink.

This fresh lime salt mixture would also be amazing on the rim of the Chelada glass.

Mexican Style Lager Beer

Just like in the Michelada Cocktail you want to use a Mexican Style Lager Beer that is light in flavor. It will make for the most refreshing Chelada. We like to use:

  • Corona Light
  • Sol
  • Modelo Light
  • Pacifico
  • In a jam a Bud Light Lime works too!

More Super Refreshing Mexican Style Cocktails

Susie leaning on the kitchen counter

๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›๐Ÿ’›

Did you make this recipe?

I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

Rate This Recipeโ†’
chelada cocktail being poured into a glass

Chelada Recipe

A refreshing ice cold beer cocktail. Made with Mexican Lager Beer, a little kosher salt and lime juice.
5 from 1 vote
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 0 minutes
Servings: 1 drink
Author: Susie Weinrich

Equipment

  • Tall drinking glass

Ingredients

  • 12 oz Mexican Lager Style Beer
  • 1 tablespoon kosher salt - -with Tajin is optional
  • 2 lime wedges
  • ice

Instructions
 

  • Pour the kosher salt on a flat plate ( add some Tajin for a hint of flavor!)
    Could also use this lime salt mixture recipe for the rim of the glass.
    1 tablespoon kosher salt
  • Run a lime wedge around the rim of the glass and then dip it in the salt so it adheres.
  • Squeeze a couple lime wedges in the glass and add a few ice cubes.
    2 lime wedges, 12 oz Mexican Lager Style Beer
  • Slowly pour the beer over top of the ice, careful to stop short of the salty rim so the beer doesn't bubble over.
    chelada cocktail being poured into a glass
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Boneless Pork Roast Recipe

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This Pork Shoulder Roast slices up into the most tender pieces of melt-in-your-mouth pork covered in a rich pork gravy and served up with tender veggies that cook right alongside the pork. This will be an amazing weekend dinner or Sunday Family Dinner that you will come to make again and again.

a pork shoulder roast on a plate with cooked carrots, celery, mushrooms and herbs

Why You’ll Love this Recipe for Pork Roast

A pork roast is actually part of the whole bone-in pork butt or shoulder, also known as a Boston Butt. It is cut down and deboned into a roast. It comes from the upper part of the shoulder, from the front leg.

When you are looking for it in the grocery store it will be called a Boneless Pork Butt Roast or Boneless Shoulder Pork Butt Roast and it will generally be between 2-4 lbs. They usually come tied in a netting, as you can see in the photo above.

Boneless pork butt roast in packaging

A pork shoulder butt roast in packaging.

Boneless Pork Butt Roast out of the packaging and the netting removed

A pork roast with the netting removed.

I like to remove the netting and tie it for cooking (see the video below for a tutorial on tying your pork roast).

You don’t want a pork loin or pork tenderloin (although if that is what you already have there are two recipes linked there for you!).

You also want to make sure you are buying a boneless pork shoulder. A bone in pork shoulder or pork butt is better suited to make pulled pork.

How to Tie a Pork Should Roast

You will want to remove the netting from the roast if it came tied up already. The netting that comes on the roast is too thick and doesn’t allow enough surface area to be exposed to seasoning or browning.

a pork shoulder roast tied completely with kitchen twine

Using some good kitchen twine you will tie the roast up so that it will hold its shape during roasting.

Tips for Tying

Tie the twine around the end of the pork, pull the string forward and hold it with your finger, bring the loose end around the pork and up through the string you are holding with your finger. Pull the string tight and then bring it down another inch and repeat. Once you are to the end, bring the loose string around and tie it off.

There is a video in the post showing how this is done.

Making the first tie on a pork shoulder roast
Showing how to pull the string forward when tying a roast

Boneless Pork Roast Ingredients

Pork Shoulder: We talked about this in the Pork Roast Section above, but you want to make sure you get a boneless pork shoulder roast or pork butt roast. What you do not want is a pork tenderloin or pork loin.

Dijon Mustard: This will be used to adhere the seasonings to the pork. It works perfectly and adds a nice layer of flavor too!

Italian Dressing Dry Packet: We always use the Good Seasonings Zesty Italian packets! We have tried other brands and they just don’t hold up in flavor to the Good Seasonings brand. This is an easy way to get a ton of flavor on the outside of the pork shoulder roast, not to mention in the gravy.

A Good Seasonings Zesty Italian Dressing Packet

Chicken Broth: This helps braise the pork shoulder so it comes out impossibly tender and juicy. It also is the liquid base for your gravy at the end of cooking.

Onion and Garlic: Flavors the gravy and roast while braising. These are not necessarily for serving, more just for flavor.

Rosemary and Thyme: Flavors the gravy and roast while braising. These are not necessarily for serving, more just for flavor.

Carrots, Celery, Mushroom: These veggies are perfect to serve along side the sliced pork shoulder roast. You only cook them in the last half of the cooking time so they don’t over-cook.

Roasted pork shoulder with veggies

Boneless Pork Roast Recipe Tips

Make sure you remove the netting from the roast and re-tie it so that there is more surface area exposed for flavor and browning.

Add the veggies (carrots, celery and mushrooms) for the last 1.5 hours of roasting so they don’t get overcooked.

After roasting let the pork shoulder roast rest for 15 minutes before slicing.

Remove the twine before slicing!

Use a really sharp knife to slice, and use a back and forth sawing motion to cut slices. This helps ensure the slices stay together.

Taste the gravy before serving, adjust as needed. see gravy flavor troubleshooting

Troubleshooting Gravy

Make sure you taste the gravy before serving. Below are a few troubleshooting ideas for flavor and texture.

gravy being poured over a pork roast

Too thin? add another round of cornstarch slurry, but just do 1 tablespoon cornstarch with 1 tablespoon water.

Too thick? add a little chicken broth, water or even milk or half and half to thin it out.

Too Salty? add some water to the mix. You may need to rethicken it with another round of cornstarch slurry.

Too Bland? (I doubt this will happen… but) add a couple dashes of Worcestershire sauce, maybe even a glug of red wine, add some whole sprigs of rosemary and thyme and maybe a couple dashes of poultry seasoning, black pepper and kosher salt. Let it simmer over low heat, then remove the herb sprigs and taste again.

Lumps? Since you are using a cornstarch slurry it is unlikely that you will have lumps. But if you do, whisk the daylights out of your gravy. If that doesn’t work then you can pulse it in the blender or use an immersion blender.

Serving

A roasted pork shoulder is a traditional dinner that takes time to make, just like a lasagna or pot roast. So you want to serve it family style with some yummy side dishes.

Instant Pot Recipe for Pork Roast

If you love your Instant Pot, there is a very similar recipe to this Pork Shoulder Roast on Mom’s Dinner, but made in your Instant Pot! Check it out below:

Instant Pot Pork Roast with Vegetables & Gravy

More Amazing Pork Dinner Recipes

a pork shoulder roast on a plate with veggies

Boneless Pork Roast Recipe (Oven)

A super impressive dinner! Boneless Pork Shoulder Roast is seasoned and braised low and slow to tender perfection. Make a savory gravy from the cooking liquid and drippings, then cut the pork into tender slices and serve it up drizzled with the pork gravy.
5 from 4 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 3 hours
Resting Time: 15 minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

Ingredients

Pork Roast

Vegetables

  • 3-4 carrotsย  - cut into large chunks
  • 5 cremini mushroomsย whole
  • 3 celery ribs - (individual stalks)ย cut into large chunks-

Gravy

  • 2 tablespoon Cornstarch
  • 2 tablespoon water
  • reserved liquid from the bottom of the panย strained of solids - (2 cups)

Instructions
 

  • If you have time to remove your roast from the fridge and let sit at room temp for about 30 minutes, do so. This is called tempering and will help your roast to cook more evenly to the middle.
  • Preheat your oven to 350โ„‰

Prep The Pork Shoulder

  • If your pork shoulder roast came tied up in netting, cut that off and discard. Don't be worried if it seems to "fall apart" when you take the netting off. When they de-bone the pork shoulder it can seem like it is in multiple pieces.
    Pro Tip: We take off that netting and re-tie the roast with less string. The netting that comes on the roast doesn't let enough of the surface be exposed to browning or seasonings.
    3-4 lb Boneless Pork Shoulder Roast
  • Pat the pork roast dry with paper towels. Then using kitchen twine tie the roast so that it stays in a nice round "roast" shape.
    Tie the twine around the end of the pork, pull the string forward and hold it with your finger, bring the loose end around the pork and up through the string you are holding with your finger. Pull the string tight and then bring it down another inch and repeat. Once you are to the end, bring the loose string around and tie it off.
    There is a video in the post showing how this is done.
  • Brush the Dijon mustard on all sides of the pork shoulder. Sprinkle on the Italian Seasonings packet on all sides.
    1 tablespoon Dijon mustard, .7 oz packet Italian dressing seasoning and mix
  • Place a large Dutch Oven over medium heat. Add the oil. Once it is hot add the pork roast and brown on all sides, about 4 minutes per side. Remove the browned pork roast to a plate.
    2 tablespoon olive oil
    browning a pork shoulder roast
  • In the now empty pot add the chicken broth, scrape up all the browned bits on the bottom of the pot. This is called deglazing and is adding flavor to the braising liquid!
    Now add the onions, garlic, thyme, rosemary and Worcestershire.
    2 cups chicken broth or stock, 1 yellow onion, 5 garlic cloves, 2 small rosemary sprig, 4 sprigs of thyme, 1 tablespoon Worcestershire sauce
  • Place the pork on top of the onions.
    pork shoulder roast with onions, garlic, broth and herbs in a Dutch Oven

Braising – Baking – Veggies

  • Pop the lid on the Dutch Oven and transfer to the 350โ„‰ oven. Bake for 1.5 hours.
  • Remove the Dutch Oven from the oven and nestle the carrots, celery and mushrooms around the pork shoulder roast.
    3-4 carrotsย , 5 cremini mushroomsย whole, 3 celery ribs
    Roasted pork shoulder with veggies
  • Place the lid on and put back in the oven for another 1.5 hours.

Gravy

  • Remove the pork roast and veggies that you plan to eat (carrots, celery, mushrooms) from the Dutch Oven.
    Let the pork roast rest for about 10-15 minutes before slicing
  • Place a mesh sieve over a bowl and strain the solids from the liquid in the bottom of the pot. You should have around 2+ cups of liquid. If you are short on liquid add some chicken broth or red wine so that you have 2 cups.
    Discard the solids and return the liquid to the Dutch Oven.
  • Place the Dutch Oven over medium heat.
  • Mix the corn starch and water into a slurry. Once the reserved liquid simmers, pour in the slurry and whisk. The gravy should thicken pretty quickly.
    2 tablespoon Cornstarch, 2 tablespoon water

Serving

  • Cut the string from the roasted pork shoulder and carefully cut it into ยฝ inch thick slices.
    If the roast is made with many pieces or is super tender it may fall into pieces a little bit, that is ok, it is still going to be super delicious!
  • Serve 2 slices or pieces per person with some veggies and gravy. This Pork Roast is also excellent with mashed potatoes, green beans and rolls with butter.
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Sauteed Steakhouse Mushrooms

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You know how at the best steakhouses, think Ruth's Chris or Capital Grille, you can order those amazing ร  la carte sides? We ALWAYS order the steakhouse mushrooms. But at home, that side was always missing from our steak nights. So I set out to recreate it. Voilร โ€ฆ this Steakhouse Mushroom Recipe was born. Now you can have those savory, buttery, garlicky mushrooms at home. Fire up the grill, pour a good glass of red, and enjoy the full steakhouse experience for half the price!

a plate of steakhouse mushrooms garnished with parsley

These Steakhouse Mushrooms not only make an amazing side dish for anything grilled, they also make a great appetizer! Pair them with things like Baked Feta and/or Garlic Steak Bites.

For an amazing surf and turf steakhouse appetizer combo, add these two recipes to your menu.

  1. Garlic Butter Shrimp
  2. Garlic Butter Steak Bites
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Why You’ll Love This Sauteed Mushroom Recipe

They bring steakhouse-flavor right to your home kitchen: Think deeply browned baby Bella mushrooms sautรฉed in butter, garlic, and red wine, giving you that indulgent, rich side dish you normally only get when dining out.

They're quick and easy to pull together: Just a few minutes of prep followed by a hot skillet makes these mushrooms ready in about 15 minutes.

They're versatile: perfect alongside grilled steaks, pork tenderloin, or even as an appetizer with crusty bread.

They are a restaurant-style upgrade for less: You get the taste of a high-end side dish without the steakhouse price tag.

Ingredients Needed for Steakhouse Mushrooms

Baby Bella Mushrooms: These are a super flavorful mushroom, brown in color and varying in size from ยฝ inch to 2 inches. They are also called cremini mushrooms or brown mushrooms.

A bowl of baby bella mushrooms

Cleaning Baby Bella Mushrooms

When you prep your mushrooms do not submerge them in water. Use a paper towel or damp paper towel and brush the mushrooms clean. Then trim the bottom of any stems that look especially dirty or craggy.

Butter and Olive Oil: I recommend using salted butter and extra virgin olive oil for the most flavor.

Worcestershire: This lends complex savory/saltiness to your mushrooms. You can sub soy sauce if you do not have Worcestershire.

Ingredients for making Steak House Mushrooms on a table
Ingredients Shown Clockwise: Baby Bella Mushrooms, parsley, oil, butter, garlic, onion powder, kosher salt, pepper, Worcestershire.

Onion Powder, Kosher Salt, Black Pepper: Crucial ingredients to season the mushrooms. You may want to taste the mushrooms before serving and add more salt/pepper as needed.

Garlic: The recipe calls for 2 chopped garlic cloves, but add as many as you like! Make sure you chop the garlic and do not mince it. The minced garlic has a better chance of burning and becoming bitter on the mushrooms.

Red Wine: Chances are if you are having a steak night then you are also sipping on some red wine. Save 2 tablespoon out of the bottle to deglaze the pan in the last step. If you don’t drink or don’t have red wine you can use beef broth in this step.

Parley: This is a garnish, but also adds a nice fresh flavor and scent to the mushrooms.

How to Sautee Mushrooms

Before you get started.

This recipe comes together really, really quickly! I recommend getting all the ingredients ready and then reading through the recipe before starting!

  1. Clean and cut mushrooms.

    2. Clean the mushrooms with a paper towel. Trim any craggy looking stems. Half the mushrooms, or quarter the really large ones.

    baby bella (cremini) mushrooms on a cutting board
  2. Pre-heat the pan.

    3. Place the skillet over high heat. Preheat without any butter or oil for 1-2 minutes.

  3. Sautรฉ mushrooms.

    4. Add the butter and oil to the hot skillet and let the butter melt (the oil should sizzle a little). Add the mushrooms and toss to coat. Then let the mushrooms sit undisturbed for 2 minutes.

    Give them a stir and let them sautรฉ another 2 minutes.

    Turn the heat to medium-low. If the mushrooms have release a lot of juice let them sautรฉ another minute or two for the juice evaporate a little before moving on.

    mushrooms sauteing in a cast iron skillet
  4. Add seasonings.

    5. Add in the Worcestershire, salt, pepper, onion powder and garlic. Toss continuously for 2 minutes. ( if the pan is very dry at this point add a splash of olive oil)

    Steakhouse mushrooms in a cast iron skillet with a wooden spoon
  5. Deglaze with wine.

    6. Pour in the red wine and scrape up any bits on the bottom of the pan. Sautรฉ another 2 minutes, stirring often.

    Steak House Mushrooms garnished with parsley in a skillet

Variations

  • Herb & Butter Mushrooms Finish with a generous handful of chopped fresh thyme, rosemary, or a little sage and an extra pat of butter for a glossy finish.
  • Bacon Mushrooms Crisp 2 to 3 slices of bacon first, remove the bacon, then sautรฉ the mushrooms in the bacon drippings. Crumble bacon over the top at the end.
  • Garlic Lover's Version Add an extra clove or two of minced garlic, added near the end so it doesn't burn and has a more pronounced flavor.
  • Blue Cheese Finish Crumble a little blue cheese over the hot mushrooms right before serving for a steakhouse topping vibe.
  • Balsamic Glazed Add 1 to 2 teaspoons of good balsamic vinegar at the end to bring brightness and a touch of sweetness.

Tips for Making the Best Steakhouse Mushrooms

  1. Pan Size is crucial to making good Steakhouse Mushrooms. If you use a pan that is too small the mushrooms will steam instead of brown and caramelize. We find that a 12 inch cast iron skillet is perfect.
  2. You have to start this recipe with a really hot pre-heated pan! That ensures that the mushrooms will brown and stay “meaty”. If you don’t pre-heat the pan the mushrooms will absorb the oil and become mushy and greasy.
  3. Sautรฉing these mushrooms in 2 minute increments is the perfect timing so they brown in the hot pan and yet they still have an al dente bite to them when it’s time to eat.
  4. Cut the mushrooms so they are roughly the same size. This allows the mushrooms to cook at about the same rate.
  5. When you clean the mushrooms do not submerge them in water. The mushrooms will absorb the water and cook up mushy instead of meaty. Use a damp or dry paper towel to brush them clean.
  6. Garlic, Red Wine and Butter are the most delicious things you can add to mushrooms!!!!

Serving Suggestions for Steakhouse Mushrooms

Grill up some ribeye steaks and make these Steakhouse Mushrooms with a couple more side dishes from this list and you will have an amazing steakhouse experience at home. Not to mention for half the price!

Don’t forget to open a good bottle of red wine. One of our favorites is Bonanza, it is a red wine (Cabernet) that is under $30. It is made by the Wagner family that also makes Caymus, which is around $100 per bottle. We also love Justin, it tastes like a very expensive red, but is also under $30.

Storing

Leftover steakhouse mushrooms keep well in the fridge for up to 3 days. Store them in an airtight container. When you're ready to enjoy them again, skip the microwave and reheat them in a hot skillet with a little butter and a tiny splash of broth or water. This brings back their glossy finish and helps them stay nicely browned instead of getting soggy.

More Steakhouse Sides

Next time you grill steaks, add these steakhouse mushrooms and a couple of these side dishes!

Susie leaning on the kitchen counter

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I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me

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a plate of Steak House Mushrooms with a fork

Best Steakhouse Mushroom Recipe

Delicious savory mushrooms sautรฉed and browned in a skillet and seasoned with garlic, Worcestershire, butter and red wine. Perfect side dish for a steak! You will feel like you are at a fancy steakhouse!
Can also be served as an appetizer.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

  • 12 inch cast iron skillet

Ingredients

Instructions
 

  • This recipe goes fast. I recommend measuring and chopping the ingredients first, then read through the recipe and then start.
    Also for perfectly golden brown sauteed mushrooms it is important that you use a large enough pan so that the mushrooms brown and sautรฉ (12 inch skillet). If the pan is too small the mushrooms will steam and look grey.
    It is also crucial that the pan is properly PREHEATED, otherwise the mushrooms will absorb the oil and become soggy.
  • Brush mushrooms clean and cut them in half, if you have some really large ones you can quarter them, or if you have tiny ones leave them whole.
    1 lb baby bella mushrooms
  • Pre-heat the pan WITHOUT any oil/butter over high heat for about 1-2 minutes
    Once the pan is very hot, add the olive oil and butter and swirl while the butter melts.
    2 Tbsp. salted butter, 2 Tbsp. olive oil
  • As soon as the butter has melted add the sliced mushrooms. Toss the mushrooms in the butter and oil until coated, then allow to sautรฉ, undisturbed, for 2 minutes so that they can start to release their liquid and brown.
    mushrooms sauteing in a cast iron skillet
  • Then stir and continue to sautรฉ another 2 minutes.
    Once the liquid has almost entirely evaporated lower the heat to medium-low.
  • Then add in the onion powder, Worcestershire sauce, chopped garlic, salt and pepper. Continue to sautรฉing for 2 minutes while tossing constantly so that the garlic does not burn. If the pan is really dry you can add a dash of oil.
    2 tsp. Worcestershire sauce, 2 garlic cloves, ยฝ tsp. onion powder, ยผ tsp. kosher salt, โ…› tsp. black pepper
    Steakhouse mushrooms in a cast iron skillet with a wooden spoon
  • Finally add 2 tablespoon red wine and deglaze the pan. Let simmer for 1-2 minutes while tossing constantly.
    2 tablespoon red wine
  • Remove from the heat. Taste a mushroom for additional seasoning.
  • Garnish with chopped parsley, let cool for a few minutes and then serve.
    1 Tbsp. chopped parsley
    Steak House Mushrooms garnished with parsley in a skillet

Recipe Tips and Notes:

ย 
APPETIZER TRIO: for an amazing surf and turf steakhouse appetizer combo, add these two recipes to your menu.
  1. Garlic Butter Shrimp
  2. Garlic Butter Steak Bites
Did you make this recipe?Connect with me and let me know by commenting below!
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