Greek Salad

I’ve always loved a traditional Greek Salad. It always taste fresh and I just love the large chunks of juicy tomatoes, crisp cucumbers, briny olives, and so much more! Although Greek salad recipes traditionally don’t include greens, we threw some chopped romaine into the mix to maintain the crunchy bite, but to bulk it up. Our easy Greek salad is effortless, making it a great weeknight meal. It can also be served as a side…

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Greek salad recipe in a wooden bowl.

I’ve always loved a traditional Greek Salad. It always taste fresh and I just love the large chunks of juicy tomatoes, crisp cucumbers, briny olives, and so much more! Although Greek salad recipes traditionally don’t include greens, we threw some chopped romaine into the mix to maintain the crunchy bite, but to bulk it up. Our easy Greek salad is effortless, making it a great weeknight meal. It can also be served as a side dish or entrée, especially with a side of crusty bread.

We use our red wine vinaigrette, made with red wine vinegar, garlic, shallots, fresh oregano (but dried oregano works too), dijon mustard, honey, and extra-virgin olive oil, which really hits the spot. We use it as both a marinade for our chicken as well as the vinaigrette for the salad itself for a flavor packed dish we know you will love!

How to Make Our Easy Greek Salad Recipe

Ingredients

Greek salad ingredients on a kitchen table.

Process

Marinated Chicken

  1. Place chicken pieces into a shallow baking dish and season with salt and pepper.
  2. Pour 1/2 vinaigrette over chicken, moving chicken pieces around to evenly coat. Marinate chicken in the refrigerator for at least 4 hour and up to 2 days.
Chicken in a baking dish with salt and pepper.
Chicken marinating in red wine vinaigrette.
  1. Remove chicken from marinade. Place a large pan over medium heat and add oil. Sear chicken on each side for 4 to 5 minutes or until chicken breasts have just cooked through.
  2. Transfer chicken to a cutting board and allow them to rest, about 5 minutes.Once chicken has rested, slice into thin strips
Chicken cooking in a skillet.
Slicing chicken on a cutting board for a greek salad.

Salad Assembly

  1. Combine romaine in a large bowl and toss together with 1/2 remaining vinaigrette.
  2. Top salad with tomatoes, cucumbers, olives, pickled red onions, and feta. Gently toss together.
Lettuce tossed in a red wine vinaigrette for a greek salad.
A greek salad being tossed together in a wood bowl.
  1. Top salad with sliced chicken and drizzle with remaining vinaigrette. Serve.
A greek salad in a wooden bowl.

Why This is the BEST Greek Salad Recipe

  • Although it’s not traditional, we add some romaine lettuce into the mix to maximize the crunch and to help hold some of the vinaigrette.
  • We add our homemade pickled red onions into the salad, instead of raw sliced red onion. We love the salty, briny flavor it adds to the salad in addition to the olives and feta!
  • We add some protein (chicken) to the salad, making it extra hearty and perfect to be enjoyed as an entrée!
  • We use our red wine vinaigrette for our Greek salad dressing because it pairs so well with the vegetables in the salad and it makes a killer marinade for chicken.
Greek salad in a bowl for dinner.

Prep Ahead Instructions

Vinaigrette

The vinaigrette can be made up to 10 days in advance. Store it in an airtight container or jar, in the refrigerator until ready to use. When ready to use, set vinaigrette out at room temperature before using.

Chicken

The chicken can be marinated for up to 2 days in advance. I don’t recommend marinating the chicken any longer, as the acids in the vinaigrette can start breaking the chicken down, giving it an unpleasant texture.

The chicken can also be cooked up to 2 days in advance. Once chicken is cooked cool completely before transferring to an airtight container and refrigerating. I recommend not slicing the chicken until you’re ready to use. This will help prevent the chicken from drying out.

Salad Assembly

The remaining salad ingredients can be chopped, sliced, crumbled, then stored separately in airtight containers in the refrigerator, up to 3 days in advance.

The entire salad can be assembled up to a day in advance, undressed. Once salad is assembled, tightly wrap in plastic wrap. When ready to serve, drizzle dressing over salad, toss together and serve.

Greek salad recipe in a bowl.

Greek Salad Serving Suggestions

Although our Greek salad is delicious and hearty enough on its own, it can also be served in smaller portions as a side salad. Some of our favorite things to serve along with our Greek salad recipe are:

Greek salad recipe in a bowl with red wine vinaigrette being poured over it.

More Delicious and Easy Salad Recipes You Will Love

Greek salad in a wooden bowl.
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Greek Salad

We have a fresh and delicious Greek Salad recipe that always seems to hit the spot. There's so much delicious freshness, plenty of crunch and tons on flavor! Not only is our salad so easy to whip up, but it can be made all year long and makes both a fantastic side dish AND main course!
Course Main Course, Salad, Side Dish
Cuisine greek
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 4 hours
Total Time 4 hours 20 minutes
Servings 2
Calories 504kcal

Ingredients

marinated chicken

  • 1 recipe red wine vinaigrette divided
  • 1 boneless skinless chicken breast split in half lengthwise
  • 1 tablespoon olive oil
  • salt and pepper to taste

salad

  • 2 cups chopped romaine
  • 3 chopped campari tomatoes (or 2 Roma tomatoes)
  • 2 Persian cucumbers sliced on a bias
  • 1/3 cup pitted kalamata olives or black olives
  • 1/4 cup pickled red onions
  • 2 ounces crumbled feta cheese

Instructions

grilled chicken

  • Place chicken pieces into a shallow baking dish and season with salt and pepper.
  • Pour 1/2 vinaigrette over chicken, moving chicken pieces around to evenly coat. Marinate chicken in the refrigerator for at least 4 hour and up to 2 days.
  • Remove chicken from marinade.
  • Place a large pan over medium heat and add oil. Sear chicken on each side for 4 to 5 minutes or until chicken breasts have just cooked through.
  • Transfer chicken to a cutting board and allow them to rest, about 5 minutes.
  • Once chicken has rested, slice into thin strips

salad assembly

  • Combine romaine in a large salad bowl and toss together with 1/2 remaining vinaigrette.
  • Top salad with tomatoes, cucumbers, olives, pickled red onions, and feta. Gently toss together.
  • Top salad with sliced chicken and drizzle with remaining vinaigrette. Serve.

Notes

Prep Ahead Instructions
Vinaigrette
The vinaigrette can be made up to 10 days in advance. Store it in an airtight container or jar, in the refrigerator until ready to use. When ready to use, set vinaigrette out at room temperature before using.
Chicken
The chicken can be marinated for up to 2 days in advance. I don’t recommend marinating the chicken any longer, as the acids in the vinaigrette can start breaking the chicken down, giving it an unpleasant texture.
The chicken can also be cooked up to 2 days in advance. Once chicken is cooked cool completely before transferring to an airtight container and refrigerating. I recommend not slicing the chicken until you’re ready to use. This will help prevent the chicken from drying out.

Nutrition

Calories: 504kcal | Carbohydrates: 13g | Protein: 19g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 868mg | Potassium: 612mg | Fiber: 4g | Sugar: 8g | Vitamin A: 4906IU | Vitamin C: 14mg | Calcium: 198mg | Iron: 2mg

The post Greek Salad appeared first on Spoon Fork Bacon.

Potstickers

Growing up, homemade Potstickers have always been one of my favorite foods. I remember helping my mom stuff and fold them up before transferring them onto a giant platter. After about an hour, we would have hundreds of potstickers! We usually boiled ours up in a broth-based soup with small rice cake discs (the dish in Korean is called mandu-guk). Our Potsticker recipe today is a pan-fried version and is more of a mixed bag…

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The post Potstickers appeared first on Spoon Fork Bacon.

Potstickers on a platter overhead with potsticker dipping sauce on the side.

Growing up, homemade Potstickers have always been one of my favorite foods. I remember helping my mom stuff and fold them up before transferring them onto a giant platter. After about an hour, we would have hundreds of potstickers!

We usually boiled ours up in a broth-based soup with small rice cake discs (the dish in Korean is called mandu-guk). Our Potsticker recipe today is a pan-fried version and is more of a mixed bag of Asian ingredients, but the dipping sauce is very Korean. The reason I love potstickers so much is that the filling is easily customizable and there are several cooking methods for these delicious, savory dumplings.

This is one of my favorite recipes to make ahead and freeze and I almost always have a bag of potstickers in my freezer ready to go!

What Are Potstickers?

Potstickers are a type of dumpling. They are often filled with pork and cabbage, but can be customizable based on personal taste and preference. Potstickers are often seen folded into a pleated crescent shape, but can also be folded in half with no pleats for simplicity.

They can be pan fried, which create nice crispy exterior and a juicy interior, but can also be steamed and boiled for an overall soft texture. They are usually accompanied with a soy based dipping sauce.

How to Make Our Potstickers Recipe

Ingredients

Ingredients for making potstickers shot overhead and labeled.

Process

Filling

  1. Place all filling ingredients into a bowl.
  2. Mix together until well combined. Set aside.
Potsticker filling ingredients in a bowl.
Potsticker filling ingredients in a glass bowl mixed together.

Assembly and Cooking

  1. Place wonton wrapper on a clean surface.
  2. Brush perimeter of a wonton wrapper with the beaten egg.
One raw wonton wrapper.
Potsticker wrapper with an egg wash brushed onto the edge.
  1. Place a heaping tablespoon of filling in the center of the wonton wrapper.
  2. Open your dominant hand, palm side up, and hold fingers together. Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the corner of one side.
Potsticker wrapper with filling in the middle.
Pinching the end of a wonton wrapper to make a potsticker.
  1. To create the pleat pattern, create a curl or mountain with the top of the wonton wrapper.
  2. Press the curve of the wrapper down into the edge.
The process of folding the wonton wrapper to make a potsticker.
Pleating a wonton wrapper to make a potsticker.
  1. Repeat until you have pleated almost the entire edge.
  2. Leave a small opening in the corner.
Potsticker pleating and closing the edges.
The process of pleating a potsticker.
  1. Carefully pinch the corner closed.
  2. Then gently press around the entire edge to fully seal.
Potstickers process with crimping the edge.
The process of making a potsticker.

Check out the video below for additional help on how to pleat potstickers!

  1. Set pleated wontons aside and repeat until all filling and wrappers have been used.
  2. Heat a large pan over medium heat and add some oil. Add some potstickers to pan (making sure not to overcrowd the pan), so the crimped side is up, and pan-fry for 3 to 4 minutes. Add a little water to the pan and cover for 2 to 4 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through. Remove from heat and repeat until all potstickers have been cooked. Serve immediately with dipping sauce.
Potstickers on a baking sheet.
potstickers cooking in a skillet.

Our Korean Potsticker Dipping Sauce (Yangnyeom Ganjang)

We serve our potstickers with a traditional Korean-style sauce called yangnyeom ganjang. It’s typically made with soy sauce, rice wine vinegar, sesame oil minced garlic, sliced green onion, toasted sesame seeds, and Korean chile powder. This dipping sauce is great for pan-fried, steamed and boiled potstickers.

Ingredients

Ingredients for potsticker sauce shot overhead and labeled.

Process

  1. Place all ingredients into a small bowl.
  2. Whisk together. Serve as dipping sauce for potstickers.
Potsticker dipping sauce ingredients.
Potsticker dipping sauce in a bowl.

Tools You Will Need

Are Wonton Wrapper Gluten Free?

Generally no because they are usually made with wheat flour, but you can find a really great recipe for gluten-free wonton wrapper dough here.

How to Boil and Steam Potstickers

To Boil

Fill a pot with water or broth of choice and bring to a boil. Carefully add potstickers to pot and cook for 7 to 9 minutes or until they begin to float to the surface of the liquid. Using a slotted spoon, lift potstickers from water and serve with dipping sauce or serve potstickers in broth as a soup.

To Steam

Fill a pot with a couple inches of water and top with a bamboo steamer (or a metal steamer basket). Line steamer base or basket with a single layer of lettuce or cabbage leaves (such as savoy cabbage). Place potstickers over lettuce about 1 inch apart and cover with lid. Place pot over medium-high heat and steam for about 10 minutes or until filling has cooked through.

Freezing Instructions for Potstickers

Potstickers freezing VERY well! Just line a baking sheet with a piece of parchment paper then place uncooked potstickers onto the baking sheet, flat side down, about 1/2 inch apart (they shouldn’t touch one another). Then pop them into the freezer for a couple of hours. Once they are completely frozen you can transfer them into a resealable bag. If properly stored, they will keep for 3 to 4 months.

Potstickers on a platter that have been pan fried with a dipping sauce.

Tips and Tricks for Success

  • It’s important that all the air is pressed out of the filled wrapper before tightly sealing the sides together to prevent the potstickers from bursting when they’re cooked.
  • Be careful not to overstuff the wrappers with filling which can also make the potstickers burst while cooking them.
  • It’s helpful to remove the skillet from the heat before adding the water, then quickly covering before returning the skillet to the stovetop. This will help to prevent any of the oil in the skillet from spattering up and possibly catching on fire from the stovetop flames (particularly if using a gas stovetop).

Variations

My favorite thing about potstickers is that the filling variations are endless! You can add or take away whatever you want depending on your flavor preference. Some of our favorite options are below!

  • You can replace the pork in this recipe for ground chicken, ground turkey, ground beef, or chopped raw shrimp.
  • If you’re looking for a vegetarian option, you can replace the meat with diced and sautéed mushrooms, my personal favorite is shiitake mushrooms.
  • You can swap in spinach leaves, kale, napa cabbage or savoy cabbage for the bok choy.
  • Feel free to also omit the water chestnuts for an overall softer texture.
  • Kimchi potstickers (specifically napa cabbage kimchi) are popular and definitely a favorite in my household. You can make them vegetarian or incorporate them into a meat filling. Just squeeze as much liquid from the kimchi as you can, chop and stir into the filling!
A close up on potstickers with soy sauce.

More Delicious Potsticker and Dumpling Recipes You Will Love

Panfried potstickers with ramekin of sauce.
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Potstickers

A classic potsticker recipe made with pork. Pan seared for a delicious crispy texture. You can easily make a big batch of these and freeze them for later.
Course Appetizer
Cuisine asian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 10
Calories 264kcal

Ingredients

pork filling

  • 12 ounces ground pork
  • 1 baby bok choy, diced (about 1 1/4 cups, diced)
  • 6 water chestnuts, diced
  • 2 green onions, thinly sliced
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon sesame oil
  • 2 teaspoon salt
  • ½ teaspoon cracked black pepper
  • 1 egg, lightly beaten

assembly

  • 1 egg, lightly beaten
  • 40 round wonton wrappers
  • 4 tablespoons vegetable oil, divided

yangnyeom ganjang

  • cup soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 ½ teaspoons gochujaru (Korean chili powder)
  • 2 garlic cloves, minced
  • 1 green onion, thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions

  • Place all filling ingredients into a bowl and mix together until well combined. Set aside.
  • Brush perimeter of a wonton wrapper with the beaten egg and fill center with 1 heaping tablespoon of pork filling.
  • Open your dominant hand, palm side up, and hold fingers together.
  • Place the filled and open wonton wrapper onto your fingers and fold the wrapper in half, only sealing the corner of one side. 
  • Using your other hand, push small pleats onto one side of the wrapper, pressing and sealing with the hand holding the potsticker. 
  • Set aside and repeat until all filling and wrappers have been used.
  • Heat a large, heavy bottom skillet over medium heat and add 2 tablespoons oil.
  • Add 5 to 6 pot stickers to skillet, so the crimped side is up, and pan-fry for 3 to 4 minutes.
  • Add about 3 tablespoons water to the pan and cover for 2 to 4 minute or until the wonton wrappers have softened and steamed and the filling has finished cooking through.
  • Remove from heat and repeat until all potstickers have been cooked. Serve immediately with dipping sauce.
  • Choganjang: Place all ingredients into a small bowl and whisk together. Serve with potstickers.

Notes

  • Makes: 40 Potstickers (10 servings)
  • Freeze Ahead: Line a baking sheet with a piece of parchment then place uncooked potstickers onto the baking sheet about 1/2 inch apart (they shouldn’t touch one another). Then pop them into the freezer for a couple of hours. Once they are completely frozen you can transfer them into a resealable bag. They will keep for 3 to 4 months.
  • To Steam: Fill a pot with a couple inches of water and top with a bamboo steamer (or a metal steamer basket). Line steamer base or basket with a single layer of lettuce leaves (such as savoy lettuce). Place potstickers over lettuce about 1 inch apart and cover with lid. Place pot over medium-high heat and steam for about 10 minutes or until filling has cooked through.
  • Tip: It’s helpful to remove the skillet from the heat before adding the water, then quickly covering before returning the skillet to the stovetop. This will help to prevent any of the oil in the skillet from spattering up and possibly catching on fire from the stovetop flames (particularly if using a gas stovetop).
  •  

Nutrition

Calories: 264kcal | Carbohydrates: 20g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 60mg | Sodium: 1114mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Vitamin A: 682IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 2mg

The post Potstickers appeared first on Spoon Fork Bacon.

Romesco Sauce with Rigatoni

The key to any delicious pasta meal is the sauce, and this romesco sauce is soon to be your favorite – right up there with our homemade vodka sauce and bolognese sauce. Our creamy romesco sauce is made from blended roasted red peppers, almonds, tomato paste, and herbs, creating a rich and flavorful dish that’s only made better by the buttery parmesan herb breadcrumbs sprinkled on top! This entire recipe takes less than 30 minutes…

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The post Romesco Sauce with Rigatoni appeared first on Spoon Fork Bacon.

Romesco sauce pasta in a skillet ready to be served.

The key to any delicious pasta meal is the sauce, and this romesco sauce is soon to be your favorite – right up there with our homemade vodka sauce and bolognese sauce. Our creamy romesco sauce is made from blended roasted red peppers, almonds, tomato paste, and herbs, creating a rich and flavorful dish that’s only made better by the buttery parmesan herb breadcrumbs sprinkled on top!

This entire recipe takes less than 30 minutes and is easily customizable to add protein and vegetables or be eaten just as it is. It’s the perfect weeknight meal and can even be made days or months ahead to enjoy anytime the craving strikes (and we know it will!).

What is Romesco Sauce?

While it’s a perfect pairing for pasta, romesco sauce can be used for so much more. Originally from the Catalonia region of Spain, romesco sauce is a blend of roasted red peppers, tomatoes, garlic, and almonds, with a little wiggle room for bonus ingredients like lemon, parsley, basil, or other spices and seasonings to make it your own.

When blended, the ingredients create a vibrant, rich, and slightly smoky sauce – almost like a cross between pesto and salsa. While it was traditionally served with fish, we love it tossed with pasta or dipped, spread, and drizzled over just about everything else!

How to Make Romesco Sauce with Rigatoni

Ingredients

Ingredients to make romesco sauce pasta.

Process

  1. Fill a pot with water, place it over high heat, and bring it to a boil. Add a small handful of salt and rigatoni and boil, stirring occasionally, until al dente, 6 to 7 minutes. Drain the pasta into a colander, reserving 2/3 cup of pasta water. Set aside.
  2. Melt butter in a skillet over medium heat, then add breadcrumbs. Stir and toast the breadcrumbs for 3 to 4 minutes, then remove from heat.
Cooked pasta in a colander.
Breadcrumbs toasting in a skillet.
  1. Once the mixture has cooled, stir in Parmesan. Set aside.
  2. Place all sauce ingredients into a blender and puree until smooth.
Breadcrumbs mixed with parmesan in a skillet.
Romesco sauce pasta ingredients in a blender.
  1. Pour mixture into skillet and place over medium-low heat. Stir in reserved pasta water and simmer for 2 to 3 minutes.
  2. Add pasta into the sauce and toss together until the pasta is fully coated—season with salt and pepper.
Romesco sauce pasta in a skillet simmering.
Rigatoni pasta being mixed with romesco sauce in a skillet.
  1. Pour coated pasta onto a serving platter, top with buttered parmesan-herb breadcrumbs, and serve.
Close up in a skillet of romesco sauce with breadcrumbs on top.

Is Romesco Sauce Only for Pasta?

While it’s mouthwatering on pasta, there are many more romesco sauce uses you need to try!

Romesco sauce pasta being served onto a plate with a fork.

Make Ahead, Freezing, and Reheating Instructions

Make Ahead

To make this meal even easier, you can make the romesco sauce ahead of time, so all you have to do the night of is boil your pasta and quickly make your breadcrumbs.

In our opinion, romesco sauce that’s sat in the refrigerator for a day or two is even better than fresh sauce, as the flavors become richer and they have time to meld together. Just make the recipe for the sauce as directed, let it cool, and store it in an airtight container in the refrigerator for up to 5 days.

To make the pasta ahead, boil it until slightly al dente, drain, toss with a little olive oil, then let it cool completely. Store it in the refrigerator for up to 2-3 days.

Freezing

Romesco sauce is perfect for freezing as the texture and flavor stay the same. This makes it a great sauce to prepare in double or triple batches, freezing the rest for later! Portion the sauce into freezer bags, lay them flat, and freeze for up to 3 months.

You can also freeze the entire pasta dish (minus the breadcrumb mixture) to reheat and enjoy at a later date. Make the sauce and the pasta and combine as directed. Once cooled, store in an airtight container in the freezer for up to three months. Do not freeze with the breadcrumb topping, as this will become soggy as they thaw.

Reheating

  • To reheat refrigerated romesco sauce, add it to a pot over the stove on low heat. Stir gently until warmed through.
  • To reheat refrigerated pasta, add it to a pot over the stove on low heat. Stir gently until warmed through, adding a little water if needed.
  • To reheat frozen romesco and rigatoni, let the pasta thaw in the refrigerator overnight, then add it to a pot over low to medium heat. Warm through, adding a small amount of water if the sauce and pasta seem dry.
Romesco sauce pasta close up in a skillet.

Variations

We love this recipe as is, but here are some easy ways you can change up the dish to make it your own!

  • Make it vegan. The romesco sauce and rigatoni are already naturally vegan, so just use dairy-free butter for the breadcrumbs, and the entire dish will be vegan and dairy-free!
  • Add protein. To make this dish a little more filling and balanced, add diced chicken or steak, ground turkey or burger, or shrimp.
  • Add veggies. Steam, roast, or saute broccoli, peppers, zucchini, eggplant, mushrooms, or cauliflower (or any combination of veggies) and serve them mixed into the pasta or on the side.
  • Make it extra creamy. This sauce already has a rich texture, but you can make it even more decadent and creamy by adding a splash of half and half or a dollop of sour cream or Greek yogurt.
  • Make it spicy. Add a sprinkle of crushed red pepper flakes or minced jalapeno peppers to the sauce for a spicy kick.
  • Swap the nuts. Instead of slivered almonds, use crushed walnuts or pine nuts in the romesco sauce.
A plate of romesco sauce pasta.

What to Serve with Romesco Sauce with Rigatoni

To make this into a complete meal, serve your rigatoni with romesco sauce alongside:

Romesco sauce pasta speared on a fork.

More Delicious Recipes You Will Love

Romesco sauce pasta in a skillet ready to be served.
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Romesco Sauce with Rigatoni

Our bright and robust Romesco Sauce Rigatoni is topped with buttered parmesan and herb breadcrumbs for the perfect pasta dish!
Course dinner, lunch, Main Course
Cuisine spanish
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Calories 642kcal

Ingredients

  • 1/2 pound rigatoni

buttered parmesan-herb breadcrumbs

  • 2 1/2 tablespoons unsalted butter
  • 2/3 cup Italian Style breadcrumbs
  • 1/3 cup grated Parmesan

romesco sauce

  • 1 (16 ounce) jar roasted red bell peppers, drained
  • 1/3 cup slivered almonds
  • 1 1/2 tablespoons tomato paste
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves
  • 1/2 lemon, juiced
  • 3 tablespoons minced parsley
  • 2 tablespoons minced basil leaves
  • salt and pepper to taste

Instructions

pasta

  • Fill a pot with water, place over high heat and bring to a boil. Add a small handful of salt and rigatoni and boil, stirring occasionally, until al dente, 6 to 7 minutes.
  • Drain pasta into a colander, reserving 2/3 cup pasta water. Set aside.

breadcrumbs

  • Melt butter in a skillet over medium heat and add breadcrumbs. Stir and toast breadcrumbs for 3 to 4 minute, and remove from heat. Once mixture has cooled, stir in Parmesan. Set aside.

romesco sauce

  • Place all ingredients into a blender and puree until smooth. Pour mixture into skillet and place over medium-low heat. Stir in reserved pasta water and simmer for 2 to 3 minutes.

assembly

  • Add pasta into sauce and toss together until pasta is fully coated. Season with salt and pepper.
  • Pour coated pasta onto a serving platter, top with buttered, Parmesan-herb breadcrumbs and serve.

Notes

Make Ahead
  • To make this meal even easier, you can make the romesco sauce ahead of time, so all you have to do the night of is boil your pasta and quickly make your breadcrumbs.
  • In our opinion, romesco sauce that’s sat in the refrigerator for a day or two is even better than fresh sauce, as the flavors become richer and they have time to meld together. Just make the recipe for the sauce as directed, let it cool, and store it in an airtight container in the refrigerator for up to 5 days.
  • To make the pasta ahead, boil it until slightly al dente, drain, toss with a little olive oil, then let it cool completely. Store it in the refrigerator for up to 2-3 days.
Freezing
  • Romesco sauce is perfect for freezing as the texture and flavor stay the same. This makes it a great sauce to prepare in double or triple batches, freezing the rest for later! Portion the sauce into freezer bags, lay them flat, and freeze for up to 3 months.
  • You can also freeze the entire pasta dish (minus the breadcrumb mixture) to reheat and enjoy at a later date. Make the sauce and the pasta and combine as directed. Once cooled, store in an airtight container in the freezer for up to three months. Do not freeze with the breadcrumb topping, as this will become soggy as they thaw.
Reheating
  • To reheat refrigerated romesco sauce, add it to a pot over the stove on low heat. Stir gently until warmed through.
  • To reheat refrigerated pasta, add it to a pot over the stove on low heat. Stir gently until warmed through, adding a little water if needed.
  • To reheat frozen romesco and rigatoni, let the pasta thaw in the refrigerator overnight, then add it to a pot over low to medium heat. Warm through, adding a small amount of water if the sauce and pasta seem dry.

Nutrition

Calories: 642kcal | Carbohydrates: 83g | Protein: 20g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 1955mg | Potassium: 500mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1037IU | Vitamin C: 24mg | Calcium: 223mg | Iron: 4mg

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Oven Baked Chicken Thighs

There are two things I always have stocked in my freezer, homemade dumplings/potstickers and chicken thighs. They’re two of the easiest and most perfect things to pull out of the freezer, thaw and cook up to make a delicious, protein packed meal. These Oven Baked Chicken Thighs are one of my favorite dinners to make during the week. They’re super low maintenance and taste so good! Our version is a simple honey mustard version studded…

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Oven baked chicken thighs with a spoon to serve.

There are two things I always have stocked in my freezer, homemade dumplings/potstickers and chicken thighs. They’re two of the easiest and most perfect things to pull out of the freezer, thaw and cook up to make a delicious, protein packed meal.

These Oven Baked Chicken Thighs are one of my favorite dinners to make during the week. They’re super low maintenance and taste so good! Our version is a simple honey mustard version studded with garlic and thyme for an extra savory flavor. It’s seriously the best and easiest chicken thighs recipe ever!

How to Make Oven Baked Chicken Thighs

Ingredients

Oven baked chicken thighs recipe ingredients prepped out.

Process

Honey Mustard Sauce

  1. In a mixing bowl, combine mustard, honey, stock, and garlic.
  2. Whisk together.
Oven baked chicken thighs sauce in a glass bowl ready to be mixed.
Oven baked chicken thighs sauce whisked together in a glass bowl.

Prepping and Cooking the Chicken Thighs

  1. Season chicken thighs generously with salt and pepper on both sides.
  2. Heat a skillet with olive oil and sear chicken thighs skin side down in a skillet for about browned. Flip each thigh over and continue to cook for a couple minutes. Remove from heat. (this can be done in batches so you don’t overcrowd the skillet when searing). Once all thighs have been seared, drain almost all fat from skillet and fit all thighs into skillet, if done in batches.
Seasoned raw chicken thighs on a plate with salt and pepper.
Seared and seasoned chicken thighs in a skillet.
  1. Pour sauce over chicken thighs and add thyme sprigs.
  2. Place skillet in oven and bake until the internal temperature of chicken reaches 175˚F and juices run clear when pierced with a knife. Remove skillet from oven and allow chicken to rest, about 5 minutes. Spoon sauce over chicken thighs, season with a little more salt and pepper and sprinkle with fresh thyme leaves.
Seared chicken thighs with sauce poured over and sprigs of thyme.
Baked chicken thighs with sauce in a skillet.

Tools You Will Need

How Long to Bake Chicken Thighs?

Since chicken thighs are dark meat, they are more forgiving when it comes to cooking than chicken breasts. They also take longer to cook through. I generally say it’s a good idea to bake chicken thighs (that are bone-in) at 375˚F for at least 30-40 minutes, after searing them, to make sure they’re completely cooked through. Again, they’re more forgiving so if you end up baking them for up to an hour, you should still be okay without the meat getting dry or tough.

For baked boneless chicken thighs, you need less time. I usually bake boneless chicken thighs at 375˚F for 25 to 30 minutes, after searing them off.

Tips and Tricks for Oven Baked Chicken Thigh Success

  • We love searing the thighs before pouring the sauce over them and baking. This will render some of the fat as well as help the skin get nice and crispy.
  • If you want extra crispy skin, avoid pouring the sauce directly over the seared thighs and just pour the liquid around the thighs. Alternatively, remove the seared thighs from the skillet/braiser, pour in the sauce and then nestle the thighs (skin-side up) back into the sauce.
  • Pat the chicken thighs dry before seasoning and searing them to further help optimize the crispy skin.
  • If you’re unsure about the doneness of the chicken just use a meat thermometer to check the internal temperature.

Storing, Reheating and Freezing Leftover Oven Baked Chicken Thighs

Storing and Reheating

This dish will keep for up to 3 days stored in an airtight container in the refrigerator. To reheat, transfer thighs and sauce to a baking dish and cover tightly with foil. Bake at 350˚F for 10 to 15 minutes or until just heated through.

Freezing and Reheating

To freeze leftovers, place thighs and sauce in an airtight, freezable baking dish, tightly wrap in foil and freeze for up to 6 months. To reheat, place frozen, covered baking dish in a 350˚F oven and bake for 30 to 40 minutes or until heated through.

Oven baked chicken thighs in a skillet with glasses of wine on the side.

Variations for our Baked Chicken Thighs Recipe

  • You can use boneless skinless chicken thighs if you prefer, just reduce the baking time by about 10 minutes.
  • Boneless, skinless (or bone-in and skin-on) chicken breast can also be used in this recipe, just reduce the baking time by 15-20 minutes.
  • We mentioned above that searing the thighs before baking them will help the skin stay crispy, but if that isn’t important to you and you want to save a bit of time and effort you can definitely just bake the thighs in the sauce without searing them. You can also use a baking dish instead of a skillet if you take this route. You may need to add a few minutes to the overall baking time, but that’s it!
  • Add some spices to the chicken thighs before searing them for even more added flavor like smoked paprika, Italian seasoning, cumin or garlic powder.
  • We call for stone ground mustard in this recipe because we love the gritty texture. A great substitute is whole grain mustard, and our Homemade Whole Grain Mustard is so easy to make and a delicious condiment to keep in your refrigerator!
Homemade whole grain mustard in a bowl with a spoon next to it.


A simple recipe for Homemade Whole Grain Mustard that’s delicious and easy to make. We love using this mustard to make dressings and as a spread for sandwiches or on a cheese plate.

What to Serve with Our Baked Chicken Thighs?

A close up on oven baked chicken thighs with a serving spoon under a chicken thigh.

More Delicious Chicken Recipes You Will Love

Oven baked chicken thighs in a skillet with a serving spoon.
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Oven Baked Chicken Thighs

The BEST Oven Baked Chicken Thighs you'll ever taste. These juicy thighs are baked in a simple, honey mustard sauce studded with garlic and thyme for a deliciously savory dish you can enjoy any day of the week.
Course dinner, Main Course
Cuisine Amercian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 3
Calories 696kcal

Ingredients

  • 1/2 cup stone ground mustard
  • 1/2 cup unsalted chicken stock
  • 1/3 cup honey
  • 1 minced garlic clove
  • 1 tablespoon extra virgin olive oil
  • 6 bone-in, skin-on chicken thighs
  • 5 thyme sprigs
  • salt and pepper to taste

Instructions

  • Preheat oven to 375˚F.
  • In a mixing bowl, whisk together mustard, honey, stock, and garlic. Set aside.
  • Place a large skillet over medium high heat. Once skillet is hot, add oil.
  • Season chicken thighs generously with salt and pepper.
  • Sear chicken thighs skin side down for about 3 minutes or until browned. Flip each thigh over and continue to cook for an additional 2 minutes. Remove from heat. (this can be done in batches so you don’t overcrowd the skillet when searing). Once all thighs have been seared, drain all but 1 tablespoon fat from skillet and fit all thighs into skillet, if done in batches.
  • Pour sauce over chicken thighs and add thyme sprigs.
  • Place skillet in oven and bake for 35 to 40 minutes (or until the internal temperature of chicken reaches 175˚F and juices run clear when pierced with a knife).
  • Remove skillet from oven and allow chicken to rest, about 5 minutes.
  • Spoon sauce over chicken thighs, season with a little more salt and pepper and sprinkle with fresh thyme leaves. Serve.

Video

Notes

Tips and Tricks for Oven Baked Chicken Thigh Success
  • We love searing the thighs before pouring the sauce over them and baking. This will render some of the fat as well as help the skin get nice and crispy.
  • If you want extra crispy skin, avoid pouring the sauce directly over the seared thighs and just pour the liquid around the thighs. Alternatively, remove the seared thighs from the skillet/braiser, pour in the sauce and then nestle the thighs (skin-side up) back into the sauce.
  • Pat the chicken thighs dry before seasoning and searing them to further help optimize the crispy skin.
  • If you’re unsure about the doneness of the chicken just use a meat thermometer to check the internal temperature.
Storing, Reheating and Freezing Leftover Oven Baked Chicken Thighs
Storing and Reheating
This dish will keep for up to 3 days stored in an airtight container in the refrigerator. To reheat, transfer thighs and sauce to a baking dish and cover tightly with foil. Bake at 350˚F for 10 to 15 minutes or until just heated through.
Freezing and Reheating
To freeze leftovers, place thighs and sauce in an airtight, freezable baking dish, tightly wrap in foil and freeze for up to 6 months. To reheat, place frozen, covered baking dish in a 350˚F oven and bake for 30 to 40 minutes or until heated through.

Nutrition

Calories: 696kcal | Carbohydrates: 36g | Protein: 40g | Fat: 44g | Saturated Fat: 11g | Cholesterol: 223mg | Sodium: 704mg | Potassium: 582mg | Fiber: 2g | Sugar: 32g | Vitamin A: 285IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 3mg

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Taco Salad Recipe

Tacos aren’t reserved for Tuesdays, although we love a good mid-week crunchy taco or taco dip. This hearty taco salad recipe is perfect any day of the week. Whether you’re enjoying dinner at home or need a passing dish, we know you’ll love this recipe. Crisp romaine and seasoned beef are all topped with corn, tomatoes, black beans, shredded cheese, sliced jalapeno, and avocado. Then just to take this salad over the top, add a…

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The post Taco Salad Recipe appeared first on Spoon Fork Bacon.

Taco salad in a big bowl with a plate on the side.

Tacos aren’t reserved for Tuesdays, although we love a good mid-week crunchy taco or taco dip. This hearty taco salad recipe is perfect any day of the week. Whether you’re enjoying dinner at home or need a passing dish, we know you’ll love this recipe. Crisp romaine and seasoned beef are all topped with corn, tomatoes, black beans, shredded cheese, sliced jalapeno, and avocado.

Then just to take this salad over the top, add a generous drizzle of creamy chipotle dressing. It’s cool and spicy, bringing all the flavors together. Bring this taco salad to your next potluck or picnic, or serve as a main course with appetizers of chips, guacamole, and homemade mango salsa.

How to Make Our Taco Salad Recipe

Ingredients

Beef

Beef ingredients to make a taco salad.

Dressing

Taco salad dressing ingredients to make a creamy chipotle dressing.

Assembly

Taco salad ingredients in bowls.

Process

  1. In a small bowl, stir together taco seasoning and water to form a paste.
  2. Place a large pan over medium-high heat. Add oil and ground beef, using a wooden spoon to break the beef up into small pieces. Cook until beef has just browned, 2 to 3 minutes. Pour the paste into the pan and stir into beef. Continue to stir until beef is evenly seasoned and cooked through, 2 to 3 minutes. Remove from heat and set aside to slightly cool.
Taco seasoning mixed with water to make paste in a bowl with a spoon.
Ground beef in a skillet with taco seasoning cooking.
  1. In a food processor, combine all dressing ingredients and blend until smooth. Adjust salt and pepper to taste as needed.
  2. In a large salad bowl, combine romaine, chips, and 1/2 dressing. Toss together until evenly coated.
Creamy chipotle dressing in a food processor.
Taco salad tossed with dressing in a big bowl.
  1. Add corn, tomatoes, black beans, shredded cheese, sliced jalapeno, and avocado. Drizzle with remaining dressing and toss together. Serve.
Taco salad up close in a big bowl.

Why Romaine Lettuce is Our Pick for Taco Salad

Romaine is our favorite lettuce for taco salad (and any salad that has a lot of hearty ingredients added to it). The crisp crunch and heavy-duty texture help it stand up to add-ins like beef, beans, tomatoes, and avocado. It also has a higher nutritional value being a leafy green.

Iceberg lettuce is most commonly used in taco salad recipes, and while it works, the lack of flavor and nutrients make it our second choice.

More Great Lettuce/Cabbage Options for Our Taco Salad Recipe

If you want to try other lettuce options for your taco salad, feel free to swap half or all of the romaine with any of the following:

  • Spinach: adds more tenderness to the salad while increasing the nutrients like vitamin C and magnesium.
  • Kale: chopped kale leaves add a heartier and chewier texture while also adding some bitterness that goes well with the chipotle dressing.
  • Cabbage: add a handful of shredded green or purple cabbage for some extra crunch and a burst of peppery flavor.
  • Butter lettuce: we love butter lettuce for our chicken lettuce wraps, but they also add a nice soft texture and mild taste to taco salad!

Tips for the BEST Taco Salad!

  • Make it easier! Use prewashed and chopped lettuce, swap avocado for premade guac (that’s always fresh), use store-bought dressing, and swap the diced tomatoes for packaged pico de gallo to save time and effort making this taco salad.
  • Crumble the beef as you cook it. Small pieces of ground beef help make sure each bite has a little bit of flavorful, tender taco meat!
  • If you’re making this for a potluck or crowd, double the recipe and keep the dressing, avocado, and tortilla chips separate until just before serving! You can also serve this “taco bar style” with all the toppings on the side.
Taco salad in a bowl with spoons on the side.

Substitutions and Variations

  • Swap the ground beef. Use ground turkey, ground chicken, or even tofu in place of the ground beef.
  • Swap the dressing. If you don’t want to make the creamy chipotle dressing, you could also use a storebought ranch, southwest ranch, or even a dollop of sour cream and salsa.
  • Make the dressing dairy-free. Instead of sour cream, use a dairy-free plain yogurt for the creamy chipotle dressing. (And skip the cheese or use vegan cheese for a completely non-dairy taco salad).
  • Make it vegan: Use tofu or vegan beef crumbles instead of ground beef, skip the cheese, and use a dairy-free dressing or the substitute above for dairy-free creamy chipotle dressing.
  • Make a layered salad. Instead of mixing everything into a large bowl, layer all of the ingredients into a glass mixing bowl, giving it a fun presentation!
  • Swap the cheese. We use shredded cheddar cheese, but feel free to swap this with cotija, queso fresco, Pepperjack, Monterrey Jack,
  • Add some crunch. For an extra texture boost, top the salad with pepitas, corn nuts, or diced jicama.
Close up on a taco salad in a big bowl.

Prep Ahead and Storing Instructions

To make meal assembly as easy as possible, go ahead and prep the beef, romaine, and dressing ahead of time.

  • Beef. Cook and season the beef, then let cool. Store in an airtight container in the refrigerator for up to 3 days before assembling.
  • Romaine. Wash, dry, and chop the romaine leaves. Store in an airtight container with a paper towel to help absorb moisture for 1-3 days before assembling.
  • Dressing. Make the dressing as directed. Store in the refrigerator for up to 1 week.

If you want to store leftovers of this salad, only add the dressing to the salad that’s being eaten, as it will cause the lettuce to become soggy if it’s stored together. Store the dressing and salad separately in the refrigerator.

More Hearty Salad Recipes You Will Love

Taco salad served on a plate with a fork on the plate.
Close up on a taco salad in a big bowl.
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Taco Salad Recipe

Crispy romaine, seasoned beef, and a flavorful, creamy chipotle ranch dressing bring this Taco Salad Recipe to life, perfect for a summer potluck or an easy weeknight meal!
Course dinner, lunch, Main Course, main dish, Salad
Cuisine American, tex-mex
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 612kcal

Ingredients

beef

  • 1 ounce taco seasoning of choice (about 1 package)
  • 1/4 cup water
  • 2 tablespoons olive oil
  • 1 pound lean ground beef

creamy chipotle dressing

  • 1/2 cup sour cream
  • 2 to 3 tablespoons water
  • 1 1/2 tablespoons diced chipotle peppers in adobe (about 1 large chipotle pepper)
  • 1 green onion cut into 1 inch pieces
  • 1/2 teaspoon cumin
  • 1/2 lime juiced
  • salt and pepper to taste

assembly

  • 5 cups shredded romaine
  • 2/3 cup blistered corn kernels (from about 1 corn on cob)
  • 1/2 cup canned black beans drained and rinsed
  • 4 ounces shredded cheddar cheese
  • 2 roma tomatoes seeded and diced
  • 1 avocado diced
  • 3 handfuls for tortilla chips (about 2 ounces)
  • cilantro sprigs garnish

Instructions

beef

  •   In a small bowl stir together taco seasoning and water to form a paste.
  • Place a large pan over medium-high heat. Add oil and ground beef, using a wooden spoon to break the beef up into small pieces. Cook until beef has just browned, 2 to 3 minutes. Pour paste into pan and stir into beef. Continue to stir until beef is evenly seasoned beef has cooked through, 2 to 3 minutes. Remove from heat and set aside to slightly cool.

dressing

  • In a food processor combine all dressing ingredients and blend together until smooth. Adjust salt and pepper to taste as needed.

assembly

  • In a large salad bowl combine romaine, chips and 1/2 dressing. Toss together until evenly coated.
  • Add corn, tomatoes, black beans, shredded cheese, sliced jalapeno, and avocado. Drizzle with remaining dressing and toss together. Serve.

Notes

Tips for the BEST Taco Salad!
  • Make it easier! Use prewashed and chopped lettuce, swap avocado for premade guac (that’s always fresh), use store-bought dressing, and swap the diced tomatoes for packaged pico de gallo to save time and effort making this taco salad.
  • Crumble the beef as you cook it. Small pieces of ground beef help make sure each bite has a little bit of flavorful, tender taco meat!
  • If you’re making this for a potluck or crowd, double the recipe and keep the dressing, avocado, and tortilla chips separate until just before serving! You can also serve this “taco bar style” with all the toppings on the side.

Nutrition

Calories: 612kcal | Carbohydrates: 33g | Protein: 37g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 116mg | Sodium: 1910mg | Potassium: 1062mg | Fiber: 10g | Sugar: 6g | Vitamin A: 6628IU | Vitamin C: 19mg | Calcium: 300mg | Iron: 5mg

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Korean Beef Bulgogi

Korean Beef Bulgogi is something my mom made for dinner frequently while I was growing up. My mom’s bulgogi is a family favorite and I still look forward to it whenever we get together. Since my parents live in Chicago and I live in LA, I decided I needed to learn to make it myself, so I could enjoy it whenever I wanted. I love that this dish can be enjoyed in so many ways….

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Beef bulgogi recipe on a plate with rice.

Korean Beef Bulgogi is something my mom made for dinner frequently while I was growing up. My mom’s bulgogi is a family favorite and I still look forward to it whenever we get together. Since my parents live in Chicago and I live in LA, I decided I needed to learn to make it myself, so I could enjoy it whenever I wanted.

I love that this dish can be enjoyed in so many ways. You can simply serve it with a side of steamed rice, in tacos and burritos, as a filling ingredient for kimbap, in nachos, tossed together with noodles, diced and cooked into a fried rice, the options are really endless!

What is Bulgogi and What Does it Taste Like?

Bulgogi is a popular Korean BBQ dish (literally translating to “fire meat”) made of thinly sliced marinated beef ribeye or sirloin. The beef is marinated in a blend of soy sauce, sesame oil, onion, garlic, ginger, sugar, asian pear, and black pepper. It’s marinated for several hours which flavors and tenderizes the meat.

The flavor of bulgogi is savory, salty and sweet. Our recipe has a mildly sweet and salty flavor – more mild than other recipes or what you may have tasted from a Korean bbq restaurant. If you want to up the sweetness or the saltiness or both, just add a couple more teaspoons of brown sugar and soy sauce (or a couple extra pinches of salt) to the marinade. Also, always taste the marinade before combining it with the beef to ensure the flavor is to your liking.

How to Make Our Korean Beef Bulgogi

Ingredients

Beef bulgogi ingredients on a kitchen counter.

Process

  1. Place all marinade ingredients into a blender.
  2. Blend until smooth.
Korean bulgogi marinade in a blender about to be blended.
Korean beef bulgogi marinade in a blender.
  1. Place beef and thinly sliced onion into a mixing bowl and toss together.
  2. Pour marinade over beef and onion mixture.
Thinly sliced beef ribeye in a bowl with onion.
Thinly sliced beef ribeye in a bowl with bulgogi marinade.
  1. Mix together until all beef is well and evenly coated.
  2. Cover beef and refrigerate for at least 6 hours and up to 24 hours.
Beef mixed together in a bowl with marinade to make Korean bulgogi.
Beef marinating in a bowl with plastic wrap for Korean Beef Bulgogi.
  1. Remove from refrigerator, uncover and allow mixture to sit for about 10 minutes.
  2. Place a large skillet over medium-high heat. Once skillet is hot add half vegetable oil and swirl to coat. Add half beef and onion mixture and cook, stirring beef as needed until cooked through. Transfer beef to a plate. Add remaining oil to skillet followed by remaining beef and onion and repeat until beef has just cooked through and sliced onions just begin to soften. Remove from heat and combine with rest of the cooked bulgogi.
Marinated beef bulgogi in a bowl.
Cooked beef bulgogi in a skillet.

Best Cuts of Beef to Use for Bulgogi

Boneless ribeye steak is our cut of choice for this recipe and the most popular because it is tender and flavorful with nice marbling. Sirloin is also commonly used to make bulgogi and is slightly leaner that ribeye. You can also use flank steak in a pinch with good results, but the texture won’t be quite as tender.

Where to Find Pre-Shaved Beef for Bulgogi

Shaved (or very thinly sliced) beef can be found at practically all Korean, Chinese and Japanese markets and most other asian markets. Some Trader Joes locations also sell shaved ribeye!

If you’re unable to find pre-shaved or thinly sliced beef, you can buy a boneless steak and slice it yourself. If you do decide to slice it yourself make sure to partially freezing the beef first in your freezer (about 15 to 30 minutes) before attempting to slice it. Partially freezing the beef makes it way easier to slice very thin and even pieces.

Korean beef bulgogi with rice on the side  and sesame seeds.

Grilling vs Pan Searing

Bulgogi can be cooked on both a grill or in a pan/skillet. If using a pan or skillet natural juices will release and gather in the pan, which is often enjoyed with the cooked beef. If using a grill, there will be a distinct ‘char-grilled’ flavor. The flavors will be ever so slightly different depending on how the beef is cooked, but equally delicious!

Can Bulgogi be Frozen?

Yes, our Korean Beef Bulgogi recipe can be marinated and frozen (uncooked) ahead of time for up to 2 months.

Freezing Instructions

Marinate beef for at least 6 hours. Transfer mixture to a freezer-proof ziploc bag, removing all the air, and seal. Freeze for up to 2 months. When ready to use, thaw beef in the refrigerator overnight. Drain off any excess liquid from the bag. Cook bulgogi in skillet with oil over high heat for 4 to 6 minutes, flipping halfway through, and serve.

Korean beef bulgogi recipe on two place.

More Delicious Korean Recipes You Will Love

Beef bulgogi recipe on a plate.
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Korean Beef Bulgogi

This Korean Beef Bulgogi recipe is a version of my mom's recipe I enjoyed so much growing up (and still enjoy today!). It's so simple to make at home and the beef is tender, packed with tons of classic Korean bbq flavor! It's the best homemade version you'll find!
Course dinner, lunch
Cuisine korean
Prep Time 10 minutes
Cook Time 12 minutes
Marinade time 6 hours
Total Time 6 hours 22 minutes
Servings 4 people
Calories 338kcal

Ingredients

beef

  • pounds boneless ribeye shaved or very thinly sliced
  • ½ small yellow onion thinly sliced
  • 2 tbsp vegetable oil

beef marinade

  • 1/2 cup soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp mirin (rice wine)
  • 1 tbsp sesame oil
  • ¼ tsp cracked black pepper
  • 1 small Asian pear (about 6 ounces) peeled cored and chopped (or 1 sweet apple such as gala)
  • ½ small yellow onion chopped
  • 2 garlic cloves
  • 1 tsp minced ginger

garnish

  • 1 green onion thinly sliced
  • 1 tsp toasted sesame seeds

Instructions

beef

  • Place beef and thinly sliced onion into a mixing bowl and toss together.

marinade

  • Place all marinade ingredients into a blender and blend until smooth.
  • Pour marinade over beef and onion mixture and mix together until all beef is well and evenly coated.
  • Cover beef and refrigerate for at least 6 hours and up to 24 hours.
  • Place a large skillet over medium-high heat. Once skillet is hot add half vegetable oil and swirl to coat. Add half beef and onion mixture and cook for 4 to 6 minutes, stirring beef as needed until cooked through. Transfer beef to a plate. Add remaining oil to skillet followed by remaining beef and onion and repeat until beef has just cooked through and sliced onions just begin to soften. Remove from heat and combine with rest of the cooked bulgogi.
  • Top bulgogi with remaining green onion and sesame seeds and serve with rice.

Notes

Best Cuts of Beef to Use for Bulgogi

Boneless ribeye steak is our cut of choice for this recipe and the most popular because it is tender and flavorful with nice marbling. Sirloin is also commonly used to make bulgogi and is slightly leaner that ribeye. You can also use flank steak in a pinch with good results, but the texture won’t be quite as tender.

Where to Find Pre-Shaved Beef for Bulgogi

Shaved (or very thinly sliced) beef can be found at practically all Korean, Chinese and Japanese markets and most other asian markets. Some Trader Joes locations also sell shaved ribeye.

If you’re unable to find pre-shaved or thinly sliced beef, you can buy a boneless steak and slice it yourself. If you do decide to slice it yourself make sure to partially freezing the beef first in your freezer (about 15 to 30 minutes) before attempting to slice it. Partially freezing the beef makes it way easier to slice very thin and even pieces.
Freezing Instructions
Marinate beef for at least 6 hours. Transfer mixture to a freezer-proof ziploc bag, removing all the air, and seal. Freeze for up to 2 months. When ready to use, thaw beef in the refrigerator overnight. Drain off any excess liquid from the bag. Cook bulgogi in skillet with oil over high heat for 4 to 6 minutes, flipping halfway through, and serve.
Grilling vs Pan Searing
Bulgogi can be cooked on both a grill or in a pan/skillet. If using a pan or skillet natural juices will release and gather in the pan, which is often enjoyed with the cooked beef. If using a grill, there will be a distinct ‘char-grilled’ flavor. The flavors will be ever so slightly different depending on how the beef is cooked, but equally delicious!
 

Nutrition

Calories: 338kcal | Carbohydrates: 55g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Sodium: 1580mg | Potassium: 204mg | Fiber: 2g | Sugar: 14g | Vitamin A: 114IU | Vitamin C: 6mg | Calcium: 43mg | Iron: 1mg

The post Korean Beef Bulgogi appeared first on Spoon Fork Bacon.

Spicy Ramen Noodles

It’s no secret we love our noodles. Dishes like Garlic Noodles, Jajangmyeon, and Red Curry Noodles are quick, simple, and pack a lot of flavor. And these Spicy Ramen Noodles are no exception. Quick-cooking ramen noodles are coated in a spicy, creamy sauce for incredible flavor and satisfying meal or side in under 10 minutes. These spicy ramen noodles can be eaten on their own, with a protein like chicken or tofu, or served alongside…

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Spicy ramen noodles in a bowl with peanuts and green onions on top.

It’s no secret we love our noodles. Dishes like Garlic Noodles, Jajangmyeon, and Red Curry Noodles are quick, simple, and pack a lot of flavor. And these Spicy Ramen Noodles are no exception. Quick-cooking ramen noodles are coated in a spicy, creamy sauce for incredible flavor and satisfying meal or side in under 10 minutes.

These spicy ramen noodles can be eaten on their own, with a protein like chicken or tofu, or served alongside chicken satay or beef and broccoli. However you eat them, don’t wait. This recipe is soon to be your favorite quick and easy comfort food!

How to Make Spicy Ramen Noodles

Ingredients

Spicy ramen noodles ingredients in a kitchen.

Process

  1. Cook noodles in boiling water according to pack directions. Drain, rinse in a colander under cool water, and set aside.  
  2. In a mixing bowl, whisk together chili crisp, water, peanut butter, rice wine vinegar, soy sauce, sugar, and garlic. Set aside.
Cooked ramen noodles in a colander.
Spicy sauce for ramen noodles in a bowl.
  1. Add noodles to a mixing bowl and toss together with sauce until evenly coated.
  2. Transfer noodles to a serving bowl and top with crushed peanuts, green onions and more chili crisp.
Ramen noodles in a glass bowl with spicy toss about to be tossed.
Spicy ramen noodles tossed together in a bowl.
Spicy ramen noodles in a bowl.

Why We Love Spicy Ramen Noodles

  • They’re quick and easy. You only need 10 minutes and a handful of pantry ingredients to toss this recipe together. It’s perfect for a weeknight dinner or a last-minute meal.
  • It’s easy to customize. Like a lot of spice? Just add more chili crisp. Want it creamier? Increase the peanut butter. There are so many ways to customize this recipe’s flavor and texture, including adding various proteins and vegetables to make it a whole meal in one! Look at the variations below for some ideas!
  • So. much. flavor. Noodles and sauce make this recipe sound basic, but the amount of flavor in every bite is phenomenal. The chili crisp, peanut butter, soy sauce, and vinegar (and a little sugar) make the sauce pop with a savory, spicy flavor you’ll love.
  • Impressive without the fuss. If you need a meal with visual appeal – this is it! Saucy noodles topped with a handful of crushed peanuts and freshly sliced green onions make this dish look amazing with almost no effort on your part.
Spicy ramen noodles being eaten with chopsticks.

Tips and Tricks for Success

  • For perfectly springy noodles, make sure you only boil them as long as directed and as soon as you drain them, rinse them under cold water. This stops the cooking process and helps the noodles hold their texture.
  • If the sauce is too thick, add half a teaspoon of water at a time until you get your desired thickness. You want it thick enough to coat the noodles but thin enough that it’s able to stir into and coat the noodles easily.
  • Give the sauce a taste before coating the noodles. Here are some simple ways to troubleshoot your sauce:
    • It’s too thick. Add water.
    • It’s too spicy. Add more peanut butter and soy sauce to mellow it out.
    • It’s too tangy. Add more peanut butter.
    • It’s too sweet. Add more soy sauce.

Best Instant Ramen Noodles to Choose

We love to use Ichiban ramen noodles for this recipe since they’re easy to find at most grocery stores and online and have a thinner noodle than some other brands, but any of these ramen noodle brands will work with this recipe:

  • Shin
  • Buldak
  • Maruchan
  • Nissin
  • Paldo
Spicy ramen noodle recipe prepared in a bowl.

Substitutions and Variations for Our Spicy Ramen Noodles

  • Add vegetables. Stir fry or roast broccoli, onions, mushrooms, or peppers. Add chopped water chestnuts or bamboo to add nutrients, flavor, and texture variety to your spicy ramen.
  • Include a protein. Add grilled or sauted beef, chicken, or shrimp to your noodles. for a high-protein and filling meal.
  • Swap the peanut butter. If you don’t like peanut butter or you have an allergy, feel free to swap it with unflavored almond butter or sunflower butter.
  • Chili crisps. While these really bring a lot of amazing flavor and texture, if you don’t have chili crisps, you can swap it with some hot chili oil and crunched-up crispy fried onions or sesame seeds.
  • Rice wine vinegar. If you don’t have rice wine vinegar, apple cider vinegar will also work, it will just add a bit more tanginess.
  • Swap the noodles. While we love the thinness and texture of ramen, you can use various other noodles like soba, udon, rice noodles or pappardelle pasta.
  • Adjust the spice level. If you like a lot of heat, add more chili crisps or even some sliced chili peppers or extra red chili pepper flakes. If you want a more mild noodle, reduce the amount of chili crisps.

More Delicious Noodle Recipes You Will Love

Spicy ramen noodles in a bowl with chopsticks.
Spicy ramen noodles in a bowl with peanuts and green onions on top.
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Spicy Ramen Noodles

Quick-cooking ramen noodles coated in a spicy, savory sauce make our Spicy Ramen Noodles the best weeknight dinner! It's ready in just 10 minutes, uses common pantry ingredients, and has endless variations for the perfect comfort meal!
Course dinner, lunch, Main Course, main dish
Cuisine asian, Japanese, japanese-american
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1
Calories 895kcal

Ingredients

  • 1 package instant ramen noodles (about 3.5 ounces) flavor packet discarded or saved for another use
  • 3 tablespoons chili crisp plus more for garnish
  • 2 tablespoons water
  • 1 tablespoon peanut butter
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  • 1 tablespoon minced garlic (from 2 to 3 cloves)

garnish

  • 1 1/2 tablespoons crushed dry roasted peanuts
  • 1 thinly sliced green onion

Instructions

  • Cook noodles in boiling water according to pack directions. Drain, rinse in colander under cool water and set aside.  
  • In a mixing bowl whisk together chili crisp, water, peanut butter, mirin, soy sauce, sugar, and garlic. Set aside.
  • Add noodles to mixing bowl and toss together with sauce until evenly coated.
  • Transfer noodles to a serving bowl and top with crushed peanuts, green onions and more chili crisp.

Notes

**Nutritional information does not include additional chili crisp drizzled on for garnish**
Tips and Tricks for Success
  • For perfectly springy noodles, make sure you only boil them as long as directed and as soon as you drain them, rinse them under cold water. This stops the cooking process and helps the noodles hold their texture.
  • If the sauce is too thick, add half a teaspoon of water at a time until you get your desired thickness. You want it thick enough to coat the noodles but thin enough that it’s able to stir into and coat the noodles easily.
  • Give the sauce a taste before coating the noodles. Here are some simple ways to troubleshoot your sauce:
    • It’s too thick. Add water.
    • It’s too spicy. Add more peanut butter and soy sauce to mellow it out.
    • It’s too tangy. Add more peanut butter.
    • It’s too sweet. Add more soy sauce.

Nutrition

Calories: 895kcal | Carbohydrates: 69g | Protein: 18g | Fat: 59g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Sodium: 3256mg | Potassium: 429mg | Fiber: 5g | Sugar: 8g | Vitamin A: 131IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 5mg

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Mongolian Beef Recipe

We’re so excited to share our Mongolian Beef Recipe with you all! The first time I had the dish was P.F. Changs Mongolian Beef and I immediately fell in love. The tender beef coated in a sweet and savory sauce was absolutely delicious! Our version is very similar in flavor and texture to their version in the best way! This Chinese takeout inspired dish also couldn’t be easier (and a bit healthier) to make at…

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The post Mongolian Beef Recipe appeared first on Spoon Fork Bacon.

Mongolian Beef recipe in a platter ready to be served.

We’re so excited to share our Mongolian Beef Recipe with you all! The first time I had the dish was P.F. Changs Mongolian Beef and I immediately fell in love. The tender beef coated in a sweet and savory sauce was absolutely delicious! Our version is very similar in flavor and texture to their version in the best way! This Chinese takeout inspired dish also couldn’t be easier (and a bit healthier) to make at home and is one of our top, family loved recipes on our entire site!

Our Mongolian beef is incredibly quick and easy to make. In fact, it can be made in under 30 minutes making it a perfect weeknight dinner! Serve it with a little steamed rice and broccoli and you have a quick, delicious and flavor packed complete meal! We love making a double batch so we have plenty of leftovers to enjoy the next day.

What is Mongolian Beef?

Mongolian beef is a popular stir-fry beef dish, made in a wok, served in Chinese restaurants. It was created in Taiwan, during the 1950’s, when Chinese BBQ was becoming a trendy cuisine. Its most notable trait is the tenderized slices of beef simmered together in a sweet and savory sauce.

The name of the dish refers to Mongolian barbecue style of cooking, which is quick and over high heat. The dish itself isn’t actually associated with Mongolian cuisine.

How to Make Our Mongolian Beef Recipe

Ingredients

Ingredients for making our Mongolian Beef recipe laid out.

Process

  1. Slice steak into 1/4″ thick piece, against the grain and season with salt and pepper.
  2. Toss steak pieces in cornstarch until fully and evenly coated. Set aside.
Slicing strip steak on a cutting board for Mongolian Beef.
Tossing seasoned strip steak in cornstarch to make Mongolian Beef.
  1. Heat a skillet over medium-high heat and add some oil. Sauté the ginger and garlic until fragrant.
  2. Add soy sauce, water and sugar and bring to a boil until sugar dissolves. Pour sauce into a measuring cup and set aside.
Saute garlic and ginger in a skiller to start making the Mongolian Beef sauce.
Cooking Mongolian beef sauce in a skillet.
  1. Place skillet back over heat and add more oil. Add steak and sear until evenly browned on both sides.
  2. Pour sauce back into skillet and stir together with meat. Allow sauce to thicken. Add green onion and continue to simmer until sauce is thick enough to coat the back of a wooden spoon. Serve Mongolian beef over steamed rice. So easy!
Cooking strip steak in a skillet to make Mongolian Beef.
Mongolian beef in a skillet with green onions.

Best Cut of Beef to Use for Mongolian Beef

Flank steak is the most traditional cut used for Mongolian beef and a cut we often used to use. It has great flavor, cooks quickly and can get incredibly tender. It’s still a great option to use today!

The reason we use NY strip steaks for our recipe is because NY strip steaks have similar qualities in flavor and cooking speed, but it’s a naturally tender cut and with flank steak getting increasingly popular and pricey, the price per pound are comparable these days.

Prep, Make Ahead and Freezing Instructions

Prep Ahead

To make sauce ahead, cool sauce and pour into an airtight container and store in the refrigerator for up to 5 days. To make steak ahead, slice steak and store in an airtight container in the refrigerator for up to 1 day.

When ready to cook, toss beef in salt, pepper and cornstarch.  Sear coated steak in skillet as written in recipe. Warm the sauce in a saucepan for a few minutes before adding it to the seared meat. This will help to avoid the temperature dropping in the skillet, not allowing for quick and even cooking.

Fully Make Ahead

Make recipe as written and cool completely. Transfer to an airtight container and store in the refrigerator for up to 3 days. When ready to serve, pour entire mixture into a large skillet and simmer over medium-low heat until warmed through, about 5 to 6 minutes.

Freezing

To freeze, cool Mongolian beef completely before transferring into a freezer friendly container. Store in freezer for up to 3 months. To reheat, transfer freezer bag to refrigerator and thaw overnight. Pour thawed mixture into a skillet and simmer over medium-low heat until sauce has thickened up and beef has just heated through.

Variations for Our Mongolian Beef Stir Fry

  • Incorporate some veggies into the dish! We love adding some bite sized broccoli florets into the mix. Mongolian beef and broccoli is SO good! We also love throwing in a handful of spinach to the dish for added fiber or sliced red peppers for crunch!
  • Add some heat with some dried thai chiles, crushed red pepper flakes or a spoonful of chile sauce ( like sriracha or sambal).
  • Use chicken instead of beef! Yes, this recipe is called Mongolian beef, but subbing in chicken is such an easy and equally delicious substitute!
  • Make it vegetarian friendly by swapping the beef out for cubes of firm tofu or strips of seitan. Gently press excess liquid from the tofu before cutting it into pieces and continue on with the recipe as written!
Close up shot of Mongolian Beef over rice.

Tips and Tricks for Mongolian Beef Success

  • Coating beef in cornstarch is important because it helps to tenderize the beef. It also helps to thicken the sauce, allowing it to fully coat the beef.
  • Flank steak (sliced against the grain) is most commonly used to make Mongolian beef, although any quick cooking beef works great. New York strip steaks are our cut of beef of choice, as flank steak isn’t always found at all grocery stores and New York strip steak generally is readily available Flank steak has also gotten quite expensive in the last 5 years or so and prices are now similar between cuts. Both flank steak and NY strip steaks work really well for this recipe and we recommending whichever you’re able to find and prefer.
  • Sear the sliced beef in batches to avoid overcrowding in the pan. This will allow the beef to sear properly and prevent the slices from steaming.

Can This be Made in an Instant Pot or Slow Cooker?

Yes, you can definitely make Instant Pot Mongolian Beef, but we really don’t think there’s a need to do so unless you don’t have access to a stovetop. Our recipe is so quick and easy that it will actually take longer setting up your instant pot, cooking it and waiting for the steam function to complete, then it will be just making on the stove in a pan!

We do not recommend making this dish in a slow cooker. As we mentioned above, this recipe is too quick and easy to need extra equipment (that’s meant to make things easier). The texture of the beef can easily go from perfectly tender to mush or very dried out using an instant pot and we don’t think it’s worth the effort of using a slow cooker.

What to Serve with Our Easy Mongolian Beef Recipe

This dish is commonly served with a side steamed rice. We usually like to serve ours over a bed of steamed rice so some of the sauce absorbs into the rice. It’s so good! We also love serving this dish with garlic noodles, chow mein and a side of lightly roasted green beans.

In the U.S. Mongolian beef is also commonly served over a bed of fried cellophane noodles, which adds a light, crisp texture to the overall dish. We opted out of the fried noodle version since frying the noodles would add an extra step and more clean-up in the end, but it is a delicious alternative!

A platter of Mongolian BBQ beef on a bed of rice with sesame seeds and green onions.

Other Delicious Asian Inspired Recipes You Will Love

A close up of Mongolian beef on white rice with a spoon.
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Mongolian Beef Recipe

The BEST Mongolian Beef Recipe you will ever taste! A quick, easy and ridiculously delicious stir fry dish of tender beef coated in a slightly sweet and savory sauce, Inspired by P.F. Changs Mongolian beef recipe. Serve it over steamed rice and a side of sautéed or steamed veggies for a complete meal everyone will love!
Course dinner, main dish
Cuisine asian, Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 456kcal

Ingredients

Mongolian beef

  • 2 thinly sliced New York Strip Steaks about 1 1/2 pounds
  • 3 tablespoons cornstarch
  • 2 tablespoons vegetable oil divided
  • 3 minced garlic cloves
  • 1 tablespoon minced ginger
  • 1/3 cup low sodium soy sauce
  • 1/4 cup water
  • 1/4 cup light brown sugar
  • 2 green onions sliced into 1 inch pieces
  • salt and pepper to taste

Garnish

  • 1 teaspoon toasted sesame seeds optional

Serving suggestion

  • steamed rice for serving

Instructions

  • Season sliced steak with salt and pepper. Toss steak in cornstarch until fully and evenly coated. Set aside.
  • Place a large skillet over medium-high heat and add 1 tablespoon oil. Add garlic and ginger and sauté for 1 minute. Add soy sauce, water and sugar and bring to a boil until sugar dissolves, about 2 minutes.
  • Pour sauce into a liquid measuring cup and set aside.
  • Place skillet back over heat and add remaining oil. Add steak and sear until evenly browned on both sides, 1 to 2 minutes per side.
  • Pour sauce back into skillet and stir together with beef. Simmer and allow sauce to thicken, 1 to 2 minutes.
  • Toss in green onion and continue to cook for 1 more minute until sauce is thick enough to coat the back of a wooden spoon.
  • Pour Mongolian beef over steamed rice and serve.

Video

Notes

**Nutritional information does not include steamed rice**
Tips and Tricks for Success
  • Coating the sliced beef in cornstarch is important because it helps to tenderize the beef. It also helps to thicken the sauce, allowing it to fully coat the beef.
  • Flank steak (sliced against the grain) is most commonly used to make Mongolian beef, although any quick cooking beef works great. We use New York strip steaks in our version, as flank steak isn’t always found at all grocery stores and New York strip steaks generally are. Both flank steak and NY strip steaks work really well for this recipe and we recommending whichever you’re able to find and prefer.
  • Sear the sliced beef in batches to avoid overcrowding in the pan. This will allow the beef to sear properly and prevent the slices from steaming.

Nutrition

Calories: 456kcal | Carbohydrates: 22g | Protein: 35g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 2085mg | Potassium: 620mg | Fiber: 1g | Sugar: 14g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 5mg

The post Mongolian Beef Recipe appeared first on Spoon Fork Bacon.

Caesar Salad Recipe

We’ve finally updated our Caesar Salad Recipe and I couldn’t be more excited! I don’t think there’s a more iconic salad than caesar salad! It’s such a perfect, simple salad that goes well with SO many dishes! We love it in our household and it’s the only salad my 4 year old will eat! We think it’s totally worth it to put in just a little bit of effort to make some of the components…

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Caesar salad on a platter.

We’ve finally updated our Caesar Salad Recipe and I couldn’t be more excited! I don’t think there’s a more iconic salad than caesar salad! It’s such a perfect, simple salad that goes well with SO many dishes!

We love it in our household and it’s the only salad my 4 year old will eat! We think it’s totally worth it to put in just a little bit of effort to make some of the components (like the croutons and dressing) from scratch for an ultimate caesar salad experience!

How to Make Our Caesar Salad Recipe

Ingredients

Caesar salad ingredients on a kitchen table.

Process

  1. Pour dressing into a large mixing bowl and top with lettuce .
  2. Toss together until lettuce is evenly coated. Add croutons.
Caesar salad ingredients in a bowl.
Caesar salad ingredients with homemade croutons on top.
  1. Toss together with tongs, until croutons are evenly coated and distributed.
  2. Top salad with remaining Parmesan and some black pepper. Serve.
Caesar salad freshly mixed in a bowl.
Caesar salad on a platter with parmesan on top.

Best Lettuce to Use for Caesar Salad

Romaine lettuce is the most used lettuce for classic caesar salad, and for good reason! It provides the perfect, bright crunch you want with the creamy, acidic dressing.

Personally we prefer using gem lettuce leaves (which is a miniature variety of romaine), just a teensy tiny bit more. The reason we love using gem lettuce leaves more is because you still get the bright, crisp texture from gem lettuce, but you also get the tenderness you find in butter lettuce. It’s the perfect balance of crispy, sweet and tender!

Close up on a platter full of caesar salad.

Anchovy Substitute for Caesar Salad

I think anchovies in caesar dressing is key to giving caesar salad its distinct, unique and delicious flavor. I do understand that not everything enjoys it, nor can everyone eat anchovies. If that’s the case the best substitute is Worcestershire sauce. You can replace 2 teaspoons of Worcestershire to our classic dressing recipe and increase the amount to 2 1/2 teaspoons for our quick and easy version!

Variations

  • Use shaved Parmesan cheese instead of grated Parmesan for the garnish. I like to do this when I’m using the classic dressing (which is less creamy), for an extra nutty, cheesy kick!
  • Although purists may disagree, I love adding thinly sliced radishes or jicama for a bit of extra crunch! I also love adding cherry tomatoes, grilled asparagus and avocados on occasion, when I want to bulk it up!
  • Add some grilled chicken, steak, crumbled bacon or even some chickpeas or edamame to the mix to add some protein to the caesar salad!
  • Lightly grill the lettuce leaves before serving! When I say lightly, I really mean for just a few seconds. By doing this, you keep the integrity of the lettuce, but add a slight char flavor that tastes amazing!
  • If you can’t be bothered to use a knife to eat your salad, no problem, we get it! Just shred the heads of gem lettuce into bite sized pieces, instead of keeping the whole leaves intact.

Tips and Tricks for Success

  • Make sure your lettuce is clean and crisp! The best way to do this is to rinse your lettuce in cold water and to use a salad spinner to rid the leaves of excess water!
  • Don’t dress the salad until a few minutes before serving. This will ensure the lettuce and croutons remain crisp!
  • Make the caesar salad dressing and croutons yourself! Although it may take a little more work, it’s totally worth it to make your own croutons and caesar dressing. They will definitely elevate your salad!
  • Add veggies and protein to bulk it up (using some of our suggestions from above!).

What to Serve with Our Caesar Salad Recipe

Caesar salad recipe on a platter.

More Delicious Salad Recipes You Will Love

Caesar salad recipe on a platter.
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Caesar Salad Recipe

A simple and delicious Caesar Salad Recipe that will thoroughly impress guests! Our recipe uses gem lettuce so you still get the crunch you would from romaine, but also the tenderness (similar to butter lettuce). We love this truly iconic and classic salad that's delicious enough to be eaten on its own, but versatile enough to be paired with tons of different dishes!
Course dinner, lunch
Cuisine Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 493kcal

Ingredients

  • 1 recipe homemade croutons
  • 1/2 recipe caesar salad dressing
  • 3 heads gem lettuce, trimmed and leaves separated (or 5 cups sliced romaine hearts)
  • 3 tablespoons freshly grated Parmesan cheese
  • black pepper to taste

Instructions

  • Pour dressing into a large mixing bowl .
  • Add croutons and lettuce leaves.
  • Toss together with tongs, until lettuce leaves and croutons are well and evenly coated.
  • Top salad with remaining Parmesan and some black pepper. Serve.

Notes

Tips and Tricks for Success
  • Make sure your lettuce is clean and crisp! The best way to do this is to rinse your lettuce in cold water and to use a salad spinner to rid the leaves of excess water!
  • Don’t dress the salad until a few minutes before serving. This will ensure the lettuce and croutons remain crisp!
  • Make the caesar salad dressing and croutons yourself! Although it may take a little more work, it’s totally worth it to make your own croutons and caesar dressing. They will definitely elevate your salad!
  • Add veggies and protein to bulk it up (using some of our suggestions from above!).

Nutrition

Calories: 493kcal | Carbohydrates: 7g | Protein: 11g | Fat: 48g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 832mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5170IU | Vitamin C: 18mg | Calcium: 293mg | Iron: 2mg

The post Caesar Salad Recipe appeared first on Spoon Fork Bacon.

The 45 BEST Chicken Recipes

The Best Chicken Recipes from the blog feature juicy chicken thighs, classic breasts, wings, and even whole chickens in the oven! If chicken makes its way to your table one or more times each week, you’re not alone! One of the most versatile proteins, chicken is a fantastic addition to soups, salads, pasta, and casseroles, drenched in a variety of finger-licking sauces, skewered, or shredded and stirred into a dip! We have 45 of our…

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A collection of our best chicken recipes.

The Best Chicken Recipes from the blog feature juicy chicken thighs, classic breasts, wings, and even whole chickens in the oven!

If chicken makes its way to your table one or more times each week, you’re not alone! One of the most versatile proteins, chicken is a fantastic addition to soups, salads, pasta, and casseroles, drenched in a variety of finger-licking sauces, skewered, or shredded and stirred into a dip!

We have 45 of our favorite chicken recipes to choose from, ranging from simple weeknight dinners to game day favorites, soul-warming soups, fresh salads, and comforting chicken dishes that are sure to be your new favorites!

Easy Weeknight Chicken Recipes

These easy chicken recipes come together quickly and with little fuss, so you can easily get a delicious dinner on the table any day of the week!

  • Our Chicken Fajitas are incredibly easy to make and can be left to marinade for up to two days. When dinner time comes, saute the chicken and vegetables and serve with tortillas and your favorite fajita toppings!
Air fryer chicken breast on a cutting board with a knife.
Chicken fajitas made with chicken fajita seasoning.
  • You’ll never buy frozen tenders again after tasting our Air Fryer Chicken Tenders. They’re incredibly crispy and packed with flavor. Making them in the air fryer gives you all the crunch without any fat or mess that comes with frying!
  • Our juicy Oven Baked Chicken Thighs are nestled in a creamy honey mustard sauce for a decadent and savory dish that just 5 minutes to prep and less than an hour in the oven.
Air fryer chicken tenders with a variety of sauces.
Close up on crispy chicken thighs.
  • You’ll have a complete meal ready in under an hour with our Crispy Baked Chicken Thighs and fingerling potatoes, perfectly seasoned and seared in a cast iron pan.
  • While our Popeyes Chicken Sandwich recipe spends a little time marinating, hands-on time is less than 30 minutes, and you can enjoy this better than a takeout sandwich at home!
  • If you save chicken pot pie for special occasions because of how long it takes to make, you have to try out Skillet Chicken Pot Pie. Using puff pastry and rotisserie chicken, you’ll enjoy this comfort meal in just over 30 minutes!
A close up on oven baked chicken thighs with a serving spoon under a chicken thigh.
A close up of Popeyes Chicken Sandwich with fries on a wooden board.
Easy chicken pot pie recipe made in skillets.

Hearty Chicken Salad Recipes

Whether it’s grilled, seared, or served rotisserie and shredded, chicken belongs on top of hearty salads. Here are some of our favorite salad recipes with chicken to enjoy any time of year!

  • This hearty BBQ Chicken Salad is loaded with juicy pan-fried chicken thighs, fresh veggies, leafy greens, and a homemade BBQ yogurt ranch dressing!
  • You’l love the flavor and texture combinations in our Sesame Ginger Chicken Salad. Crispy quinoa, fried wontons, crunchy cabbage, and plenty of tender shredded chicken, all dressed in a sesame ginger dressing.
Loaded BBQ chicken salad on a plate with dressing on the side.
Sesame ginger chicken salad in a big bowl.
  • Greek Salad with Chicken has all the tangy, fresh flavors you love in a Greek salad with seared chicken for a filling and satisfying spin. Kalamata olives, pickled red onions, and a tangy red wine vinaigrette over top of fresh romaine for a fresh dinner or hearty lunch any time of year.
  • For a sweet spin on a traditional Cobb salad, try our Strawberry Cobb Salad. With fresh strawberries, sliced prosciutto, seared chicken breasts, and crumbled goat cheese, this sweet and savory salad is one of our favorites!
  • Southwest Style Cobb Salad takes a traditional Cobb salad and elevates it with a flavorful Southwest flair. Plenty of chipotle honey chicken chunks, Fritos, black beans, and crumbled queso fresco, with traditional ingredients like hard-boiled eggs, cucumbers, corn, tomatoes, and bacon, all dressed in cilantro ranch dressing.
Greek salad recipe in a wooden bowl.
Strawberry cobb salad with dressing on the side.
A plate of southwestern style cobb salad with cilantro ranch dressing on the side.

Cozy Chicken Recipes We Know You’ll Love

In these cozy comfort food dinners, chicken takes center stage. From creamy pasta dishes to pot pies, you’ll love these comforting chicken recipes!

  • Spatchcock Chicken uses a roasting method that allows the chicken to cook faster and more evenly and results in the crispiest skin. You’ll never want to roast a chicken any other way!
  • Creamy Tuscan Chicken is a quick dinner that’s perfect for a cozy night in. Thinly sliced chicken breast, fresh spinach, and flavorful sun-dried tomatoes, all swimming in a delicious creamy sauce.
Spatchcock chicken in a skillet freshly roasted.
Tuscan chicken recipe in a skillet with plates on the side.
  • Our favorite classic comfort food dinner has to be Chicken and Dumplings! Shredded chicken swimming in a creamy broth, all topped with herbed drop biscuit dumplings, makes for one of the best meals on a chilly night.
  • Enjoy this Butter Chicken with its tangy tomato butter sauce over top of rice and warm pita for a meal that will warm you up from the inside out.
Chicken and Dumplings recipe in a bowl with a spoon taken a piece out of one of the dumplings.
Butter chicken, or murgh makhani recipe on two plates with rice.
  • Chicken Tetrazzini is a baked pasta filled with shredded chicken, sautéed mushrooms, and peas and smothered in a creamy sauce for a comforting meal in one.
  • A new way to eat your favorite pasta dish! Chicken Alfredo Lasagna Roll Ups fill lasagna noodles with a filling of shredded chicken, peas, and sauteed mushrooms, all dressed in a decadent Alfredo sauce.
  • One of the most decadent pasta around, our Baked Chicken Rigatoni is covered in a roasted poblano Bechamel – creamy, indulgent, and with a subtle smoky and peppery flavor you’ll fall in love with.
Chicken tetrazzini in a baking dish with a spoon in it ready to sever.
Chicken alfredo lasagne roll ups in a pan, serving with a spoon.
Baked chicken rigatoni with sweet corn, zucchini, and a roasted poblano béchamel with a spoon.

Delicious Asian Inspired Chicken Recipes

These chicken dishes are inspired by Asian cuisines and have all the flavors you love including plenty of curry, garlic, chili peppers, and hoisin.

  • Honey Garlic Chicken Skewers are perfect for a main course or to serve as appetizers. You’ll love the juicy bites of chicken thighs coated in a thick layer of sticky honey garlic sauce.
Air fryer chicken skewers with green onions on top.
Garlic and ginger braised chicken recipe on two plates with rice.
  • Our better-than-takeout Cashew Chicken is a fan favorite! Juicy chicken thighs are coated in a savory hoisin sauce for an intensely flavorful dish, perfect for serving over fried or steamed rice and steamed veggies.
  • In less than 30 minutes, you’ll be eating our favorite Orange Chicken. You’ll love these tender bites of fried chicken thighs coated in a sweet and savory orange sauce.
Cashew chicken recipe in a skillet with rice on the side.
Orange chicken recipe in a bowl with rice on the side.
  • This is one of our favorite ways to make Chicken Satay – flavor-packed chicken thighs dressed in a creamy, savory, and slightly spicy peanut sauce.
  • This Honey Garlic Chicken takes just over 30 minutes to make and is an incredibly delicious and flavorful meal, served over rice or noodles with a side of steamed veggies. You’ll love our homemade sweet garlicky sauce.
Chicken satay recipe with a peanut sauce on a platter.
Honey garlic chicken dinner recipe in two bowls ready to be eaten.
  • Sweet, salty, sticky, and absolutely delicious, this Sesame Chicken is better than anything you’d get at a restaurant and makes the best leftovers!
  • Chicken Lettuce Wraps are perfect for a light dinner or an appetizer served to a crowd. Combining crispy cool lettuce with our warm and savory chicken filling is absolutely mouthwatering.
Two bowls of fresh sesame chicken in bowls with rice and a little bowl of sesame seeds.
A bowl of chicken with a spoon next to lettuce wraps on small plates.
  • Our addictive Chicken Pot Stickers are crispy on the outside and filled with a simple but flavorful ground chicken filling. You’ll want to make extras to freeze for another day!
  • Korean Chicken Nuggets take classic pan-friend chicken nuggets and douse them with a spicy Korean BBQ sauce – perfect for a quick dinner or appetizer!
Thai red curry chicken thighs in a pan.
A close up of ginger chicken pot stickers with green onions and sauce.
A plate of Korean fried chicken nuggets with drinks.

Our Best Chicken Recipes for Game Day

No game day is complete without a table filled with delicious finger foods, dips, and appetizers. We have the best easy chicken recipes to fuel your fans, whatever team they’re rooting for.

Parmesan dusted chicken wings on a platter.
Honey Butter air fryer chicken wings.
  • A classic game-day food made easier (and more delicious!) You’ll love how quickly these Air Fryer Buffalo Wings come together and the intense buffalo flavor in every bite!
  • Game days may be prime for finger foods, but you have to give our Baked Nashville Hot Chicken Sandwiches with Honey a try! Ultra crispy breaded chicken breasts are drenched in an insanely good buttery honey sauce that’s a little smoky with a spicy kick and served in a bun for easy eating.
Air fryer buffalo wings on a platter being served.
Baked hot honey chicken sandwiches on a cutting board.
  • Our Chipotle Chicken Sheet Pan Nachos have the best spicy, smoky flavor and are covered in a creamy queso as well as melted shredded cheese. And all on a sheet pan for easy serving and clean up!
  • No game is complete without a dish of Buffalo Chicken Dip waiting to be devoured. Ours is creamy and cheesy and takes just 30 minutes to whip together.
Chipotle chicken sheet pan nacho recipes with beer on the side.
Buffalo chicken dip in a skillet with chips and veggies on the side.
  • For a handheld meal, serve a platter of our Creamy Chicken and Green Onion Hand Pies – creamy, cheesy chicken stuffed inside of a cream cheese pie crust that’s baked until golden brown and crispy!
  • These Mozzarella Stuffed Chicken Parmesan Meatballs look like innocent meatballs on the outside, but your guests will have the best surprise when they bite into the gooey mozzarella cheese inside. For game day, serve them with a side of marinara dipping sauce!
Creamy chicken and green onion hand pie sticks on a blue platter.
Air fryer turkey meatballs on a plate with bread on the side.

Chicken Soup Recipes for All Occasions

While classic chicken noodle soup is definitely on our list, sometimes you need something a little more hearty or maybe with a little kick of heat. We have you covered with our favorite chicken soup recipes, from the classics to soups with our own delicious spin!

  • A bowl of classic Chicken Noodle Soup is perfect for any chilly fall or winter day. Our hearty take on this soup is loaded with shredded chicken, thick egg noodles, and simple vegetables.
  • Move over Olive Garden; our Chicken Gnocchi Soup has you beat! This rich and creamy soup is ultra-filling, with plenty of tender gnocchi and shredded chicken swimming in a flavorful, creamy broth.
Chicken and gnocchi soup in a bowl with bread on the side.
  • Our Spicy Chicken Laska uses a homemade Laska paste that is absolutely divine, but you can always use a store-bought version to save on time. No matter which past you use – make this full-flavored, spicy noodle soup to warm up this winter!
  • Our Pozole Verde de Pollo is incredibly easy to make and tastes even better the next day! Filled with fresh ingredients like tomatillos, peppers, and cilantro, and you’ll love getting creative with the garnishes to make it your own!
Spicy chicken laksa in a bowl garnished with jalapeños, red onion, and cilantro.
A close up of a bowl of pozole verde de pollo.
  • Spicy White Bean Chili with Shredded Chicken packs the flavor and heat of Anaheim, jalapeno, and poblano peppers, as well as a pinch of spicy cayenne and plenty of white beans and chicken for a satisfying and filling soup.
  • If you’re a chicken and rice soup fan, you have to try our Creamy Chicken and Farro Soup. Farro adds a nutty, savory flavor to this creamy soup for an irresistible filling and hearty cold-weather meal.
  • While it may not be traditional, our Chicken and Andouille Gumbo is a hearty and delicious soup that’s packed with your favorites like Andouille sausages, chicken, corn, and okra.
White bean chili in a blue bowl with toppings.
Creamy chicken and faro soup in bowls with linens and spoons.
Chicken sausage gumbo recipe in two bowls with rice.

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