Corn Cakes

I love really delicious corn cakes. When the corn is perfectly cooked and snappy – and you pair that with honey and butter its like oh my gawd, yes please! We made this cheesy, buttery jalapeño Corn Cakes Recipe for you because we want you to also experience this heavenly combo. File this recipe under summer appetizers and sides – because it can play both parts really well. Serve these corn cakes with a bunch…

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Close up shot of cheesy, buttery, Jalapeño corn cakes topped with honey, chives, and Cotija.

I love really delicious corn cakes. When the corn is perfectly cooked and snappy – and you pair that with honey and butter its like oh my gawd, yes please! We made this cheesy, buttery jalapeño Corn Cakes Recipe for you because we want you to also experience this heavenly combo.

File this recipe under summer appetizers and sides – because it can play both parts really well. Serve these corn cakes with a bunch of honey because that sweet, savory and spicy combo is perfection!

How to Make Our Corn Cakes Recipe

Ingredients

Ingredients for corn cakes shot overhead and labeled.

Process

  1. In a mixing bowl, combine flour, baking powder, salt, cracked black pepper.
  2. Whisk together dry ingredients. Add seltzer water and whisk until smooth.
Dry ingredients in a bowl ready to be whisked together.
A bowl of the dry ingredients mixed with seltzer water with a whisk in the bowl.
  1. Add corn, queso fresco, jalapeño, and chives to the batter.
  2. Fold together until fully incorporated.
Corn. chives, and jalapeno in the bowl with a the other ingredients.
Ingredients folded together to create the batter for the corn cakes.
  1. Place a cast iron skillet (or pan) over medium heat and melt 1 tablespoon butter.
  2. Pour ¼ cup sized scoops into the hot skillet, a few at a time, and fry for about 4 minutes.
A close up of melting butter in a skillet.
Corn cake batter in a skillet cooking with butter.
  1. Flip corn cakes and fry for an additional 4 minutes or until golden brown and crisp.
  2. Remove from heat and lightly season with salt and pepper. Repeat with more butter and the rest of the batter. Transfer cakes to a platter.
Corn cakes in a skillet after being flipped.
Corn cakes on a platter seasoned  with salt and pepper.
  1. Drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.
Jalapeño Corn Cakes on a platter drizzled with honey and ready to be served.

Tools You Will Need

Are These Corn Cakes Gluten-Free?

Our recipe is not gluten-free since we use wheat flour, but you can replace it with gluten-free flour (1:1) or with chickpea flour (1:1) for a gluten-free alternative with equally delicious results.

Fresh Corn Alternatives

Using fresh corn will yield the very best corn cakes, but you can definitely use frozen or canned corn, especially if corn is out of season.

To use frozen corn, just thaw corn kernels completely and drain any excess water from the corn before adding to batter. To use canned corn, drain corn kernels then rinse thoroughly before adding to batter. 

Jalapeño Corn Cakes on a platter drizzled with honey and ready to be served.

Make Ahead and Freezing Instructions

Make Ahead

Our recipe can be made and stored in an airtight container, in the refrigerator, for up to 3 days.

When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 4 to 5 minutes. Flip each corn cake and continue to bake for an additional 2 to 3 minutes.

Freezing

Place cooked and cooled corn cakes onto a parchment lined baking sheet, in a single layer, about 1/2 inch apart. Place the baking sheet in the freezer and freeze corn cakes completely. Once frozen, transfer corn cakes to a resealable plastic bag and tightly seal. Freeze for up to 3 months.

When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 8 to 10 minutes. Flip each corn cake and continue to bake for an additional 5 to 6 minutes.

What to Serve with Our Delicious Corn Cakes

We love this recipe so much because these little guys are so ‘snackable’. We also love serving them as a side dish to a variety of other dishes. Some of our favorites are:

Jalapeño Corn Cakes cut open, being eaten with a fork in a piece.

More Delicious Corn Recipes You Will Love

Close up of corn cakes with chives and queso fresco.
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Corn Cakes

These cheesy, buttery jalapeño Corn Cakes are so cheesy, buttery and delicious. The fresh corn gives them a really nice snap. We drizzled them with honey and topped them with chives and queso fresco. These are a crowd pleaser and perfect for corn season!
Course Appetizer
Cuisine Amercian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 130kcal

Ingredients

  • 1 cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • cup seltzer water
  • kernels from 2 cobs of corn (about 1 1/3 cups)
  • ½ cup crumbled queso fresco, plus more for garnish
  • 1 jalapeno, seeded and finely diced
  • 1 tablespoon thinly sliced chives, divided
  • 4 tablespoons salted butter, divided
  • honey for drizzling

Instructions

  • In a mixing bowl whisk together flour, baking powder, salt, cracked black pepper. Pour seltzer water into the mixture and continue to whisk together. Fold in corn, queso fresco, jalapeno, and chives until thoroughly combined.
  • Place a cast iron skillet (or pan) over medium heat and melt 1 tablespoon butter.
  • Pour ¼ cup sized scoops into the hot skillet, a few at a time, and fry on each side for about 4 minutes or until golden brown and crisp. Remove from heat and lightly season with salt and pepper.
  • Repeat with more butter and batter until all the cakes have been made.
  • Transfer cakes to a platter and drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.

Video

Notes

**Makes 12 Corn Cakes**
Make Ahead Instructions
The corn cakes can be made and stored in an airtight container in the refrigerator for up to 3 days.
When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 5 to 6 minutes. Flip each corn cake and continue to bake for an additional 2 to 3 minutes. 
Freezing Instructions
Place cooked and cooled corn cakes onto a parchment lined baking sheet, in a single layer, about 1/2 inch apart. Place baking sheet in freezer and freeze corn cakes completely. Once frozen, transfer corn cakes to a resealable plastic bag and tightly seal. Freeze for up to 3 months.
When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 8 to 10 minutes. Flip each corn cake and continue to bake for an additional 5 to 6 minutes. 
Are These Corn Cakes Gluten-Free?
Our recipe is not gluten-free since we use wheat flour, but you can replace it with gluten-free flour (1:1) or with chickpea flour (1:1) for a gluten-free alternative with equally delicious results.
Fresh Corn Alternatives
Using fresh corn will yield the very best corn cakes, but you can definitely use frozen or canned corn, especially if corn is out of season.
To use frozen corn, just thaw corn kernels completely and drain any excess water from the corn before adding to batter. To use canned corn, drain corn kernels then rinse thoroughly before adding to batter. 

Nutrition

Calories: 130kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 273mg | Potassium: 25mg | Fiber: 1g | Sugar: 12g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg

The post Corn Cakes appeared first on Spoon Fork Bacon.

Baja Fish Tacos

We are both huge taco fans and agree that Baja Fish Tacos are very high on our list of favorites. We love the crispy goodness of the battered and fried fish paired with crunchy, shredded cabbage, fresh pico de gallo, and creamy, (slightly) spicy baja sauce! Although we both prefer corn tortillas when it comes to tacos, we agree that flour tortillas are the best for baja fish tacos! What are Baja Fish Tacos? Baja…

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Baja Fish Tacos recipe on a board.

We are both huge taco fans and agree that Baja Fish Tacos are very high on our list of favorites. We love the crispy goodness of the battered and fried fish paired with crunchy, shredded cabbage, fresh pico de gallo, and creamy, (slightly) spicy baja sauce!

Although we both prefer corn tortillas when it comes to tacos, we agree that flour tortillas are the best for baja fish tacos!

What are Baja Fish Tacos?

Baja fish tacos are fish tacos that uses beer battered and fried cod fillets, served up in soft tortillas with a spicy crema. The tacos are also topped with either shredded cabbage, pico de gallo or both. Our version uses both shredded cabbage and pico de gallo, to maximize the texture and flavor or the tacos!

How to Make Baja Fish Tacos

Baja Sauce Ingredients

Baja sauce ingredients all ready to make.

Process

  1. Place all ingredients into a mixing bowl.
  2. Whisk together and set aside until ready to use.
Baja sauce on a bowl ready to be mixed.
Baja sauce in a bowl mixed together.

Beer Battered Fish Ingredients

Baja fish tacos ingredients ready to be fried.

Process

  1. Preheat oil to 350˚F in a wide skillet with tall sides.
  2. Season cod pieces with salt and pepper.
Preheat oil to make fish tacos.
Seasoning cod pieces to make baja fish tacos.
  1. Place flour, cornstarch, salt, and pepper together in a mixing bowl. Whisk dry ingredients together until smooth.
  2. Add beer to flour mixture and whisk together until smooth.
Flour for baja fish tacos.
Baja fish taco batter.
  1. Dip fish into beer batter until fully submerged, a couple pieces at a time.
  2. Shake excess batter off each piece and carefully drop them into the hot oil. Fry fish for 4 to 5 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack . Season with salt and pepper.
Cod fillets in batter to make baja fish tacos.
Freshly fried baja fish tacos.

Assembly Ingredients

Fish taco ingredients.

Process

  1. Spread a couple spoonfuls of baja sauce in the center of each tortilla.
  2. Top with a couple pieces of fried fish.
Making baja fish tacos with baja sauce.
Process of making baja fish tacos recipes.
  1. Top each taco with a small handful of shredded cabbage.
  2. Next, top baja fish tacos with a couple spoonfuls pico de gallo (and an extra drizzle of baja sauce, if you want!). Serve with lime wedges on the side.
Building baja fish tacos recipe.
Baja fish tacos recipe built.

Tips and Tricks for Baja Fish Taco Success

  • Don’t skip out on the cornstarch in the batter. It really helps to get the fried batter super crispy around each piece of fish. It also helps the crispiest last, so you don’t have to worry about the batter getting soggy while frying all the pieces up.
  • Transfer fried fish to a cooling rack that sits in a rimmed baking sheet. This will also greatly aide in the fried fish remaining crispy, while allowing any excess oil to drip onto the baking sheet.
  • Fry the fish in batches to prevent overcrowding and to maintain oil temperature.
  • Charring the tortillas aren’t completely necessary, but we think it adds a nice, subtle smoky flavor to the overall tacos. We simply char the tortillas by placing them directly over the stovetop flames on each side for about 30 seconds.
Baja fish tacos with limes and pico de gallo.

Variations

  • Increase or decrease the amount of adobo sauce used in the crema to adjust the spiciness level based on personal preference.
  • If you can’t find crema, replace it with sour cream, creme fraiche or mayonnaise.
  • Add a smear of guacamole or mashed avocado to the center of the tortillas, before adding the fried fish pieces to double the creamy goodness!
  • While we love using flour tortillas for our baja fish tacos, use corn tortillas, if that’s your preference. They’ll be just as delicious!
  • Use a different white fish such as tilapia or halibut.
  • Use seltzer water instead of beer for the batter for a nonalcoholic version.
  • We love the unadulterated shredded cabbage for the crunch and balance it adds to the tacos, but you can also create a simple and delicious cabbage slaw by adding a little vinegar, pinch of sugar and chopped cilantro to the cabbage, tossing everything together and allowing the mixture to sit for about 30 minutes before using it in the tacos.

Make Ahead Instructions

While we don’t recommend frying the fish ahead of time, you can definitely prep parts of the recipe ahead of time!

  • Make the baja sauce up to 3 days in advance. Store the sauce in an airtight container, in the refrigerator, until ready to use.
  • Shred the cabbage up to 2 days in advance. Store the shredded cabbage in an airtight container, in the refrigerator, until ready to use.
  • Make the Pico De Gallo up to 3 days in advance. Store the pico in an airtight container, in the refrigerator, until ready to use.
Baja fish tacos recipe with beer on the side.

More Delicious Mexican Recipes You Will Love

Baja fish tacos recipe.
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Baja Fish Tacos

The best Baja Fish Tacos you'll ever taste! Our batter produces the lightest, crispiest coating on each pieces of flaky fish. The best part is the crispy coating LASTS! So there's no need to worry about soggy fried fish as you fry up the whole batch! Served with a simple spicy crema, finely shredded cabbage and a squeeze of fresh lime juice for the most delectable taco experience!
Course dinner, lunch
Cuisine baja, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 695kcal

Ingredients

baja sauce

  • 2/3 cup mexican crema
  • 3 tbsp adobo sauce
  • 1 lime zested and juiced
  • salt and pepper to taste

beer battered fish

  • 1 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 12 ounces beer
  • 2 pounds cod fillets cut into 3" x 1" pieces
  • 4 cups vegetable oil for frying

tacos

  • 2 cups finely shredded green cabbage
  • 1 cup pico de gallo
  • 8 small flour tortillas
  • lime wedges for serving

Instructions

baja sauce

  • Place all ingredients into a mixing bowl.
  • Whisk together and set aside until ready to use.

beer battered fish

  • Preheat oil to 350˚F in a wide skillet with tall sides.
  • Season cod pieces with salt and pepper.
  • Place flour, cornstarch, salt, and pepper together in a mixing bowl.
  • Whisk dry ingredients together until smooth.
  • Add beer to flour mixture and whisk together until smooth.
  • Dip fish into batter until fully submerged, a couple pieces at a time.
  • Shake excess batter off each piece and carefully drop them into the hot oil. Fry fish for 4 to 5 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack . Season with salt and pepper.

assembly

  • Spread a couple spoonfuls of baja sauce in the center of each tortilla. Top with a couple pieces of fried fish. Top each taco with a small handful of shredded cabbage and a couple spoonfuls of pico de gallo. Serve with lime wedges on the side.

Video

Notes

Tips and Tricks for Success
  • Don’t skip out on the cornstarch in the batter. It really helps to get the fried batter super crispy around each piece of fish. It also helps the crispiest last, so you don’t have to worry about the batter getting soggy while frying all the pieces up.
  • Transfer fried fish to a cooling rack that sits in a rimmed baking sheet. This will also greatly aide in the fried fish remaining crispy, while allowing any excess oil to drip onto the baking sheet.
  • Fry the fish in batches to prevent overcrowding and to maintain oil temperature.
  • Charring the tortillas aren’t completely necessary, but we think it adds a nice, subtle smoky flavor to the overall tacos. We simply char the tortillas by placing them directly over the stovetop flames on each side for about 30 seconds.
Make Ahead Instructions
While we don’t recommend frying the fish ahead of time, you can definitely prep parts of the recipe ahead of time!
  • Make the baja sauce up to 3 days in advance. Store the sauce in an airtight container, in the refrigerator, until ready to use.
  • Shred the cabbage up to 2 days in advance. Store the shredded cabbage in an airtight container, in the refrigerator, until ready to use.
  • Make the Pico De Gallo up to 3 days in advance. Store the pico in an airtight container, in the refrigerator, until ready to use.

Nutrition

Calories: 695kcal | Carbohydrates: 76g | Protein: 51g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 118mg | Sodium: 4294mg | Potassium: 1190mg | Fiber: 4g | Sugar: 11g | Vitamin A: 607IU | Vitamin C: 24mg | Calcium: 209mg | Iron: 5mg

The post Baja Fish Tacos appeared first on Spoon Fork Bacon.

Strawberry Shortcake Recipe

Spring and summer are the perfect time to enjoy strawberries, and to turn them into delicious desserts like our Strawberry Shortcake Recipe! I love everything about this recipe! The cornmeal biscuits are so good on their own (especially served warm with some soft butter, sea salt flakes and honey), but they also go really well with the lightly macerated strawberries and whipped cream! I think the biscuits also make this traditional dessert just a little…

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The post Strawberry Shortcake Recipe appeared first on Spoon Fork Bacon.

Strawberry shortcakes on a platter.

Spring and summer are the perfect time to enjoy strawberries, and to turn them into delicious desserts like our Strawberry Shortcake Recipe! I love everything about this recipe! The cornmeal biscuits are so good on their own (especially served warm with some soft butter, sea salt flakes and honey), but they also go really well with the lightly macerated strawberries and whipped cream! I think the biscuits also make this traditional dessert just a little bit more special. The fact that we’re making from scratch drop biscuits also make things a lot easier and less messy; no need to roll and cut them out.

This is also a great make ahead dessert for a group of people. You can make the biscuits up to 3 days ahead of time and then just have the macerated strawberries and whipped cream made the morning of your get together and refrigerated until you’re ready to use them. You may want to give the strawberries and whipped cream an extra stir before assembling the shortcakes, but that’s it!

How to Make Our Strawberry Shortcake Recipe

Ingredients

Cornmeal Biscuits

Strawberry shortcake cornmeal biscuit ingredients ready to be made.
  1. Preheat oven to 425˚F. Line a baking sheet with parchment and set aside. Place flour, cornmeal, sugar, baking powder, and salt into a mixing bowl.
  2. Whisk dry ingredients together.
Dry ingredients in a bowl to make biscuits for strawberry shortcake.
Strawberry shortcake dry ingredients in a bowl mixed together.
  1. Add butter to flour mixture and break apart, using the back of a fork or your hands until a fine, mealy texture evenly forms throughout.
  2. Pour buttermilk over crumbly mixture.
Biscuit ingredients for strawberry shortcake mixed together in a bowl.
Biscuit ingredients mixed together.
  1. Stir in buttermilk until just combined and no dry spots remain.
  2. Scoop 1/4 cup sized scoops onto the prepared baking sheet (using an ice cream/cookie scooper), 1 inch apart, and bake biscuits for about 15 minutes or until lightly browned on top.
Biscuit dough in a bowl combined.
Biscuits on a baking sheet.
  1. Once biscuits have baked, remove from oven and allow them to cool completely, about 15 minutes.
Biscuits cooling on a rack.

Strawberries

Strawberry ingredients for strawberry shortcake ready to be made.
  1. While biscuits bake, place strawberries, sugar and lemon juice into another mixing bowl and toss together.
  2. Set aside to allow berries to macerate.
Strawberry ingredients for strawberry shortcake in a bowl.
Strawberry ingredients for strawberry shortcake in a bowl mixed together.

Whipped cream

Whipped cream ingredients for strawberry shortcake.
  1. Place heavy cream, sugar and vanilla into a medium bowl.
  2. Whip together until soft peaks form. Refrigerate until ready to use.
Whipped cream for strawberry shortcake.
Freshly whipped cream for strawberry shortcake.

Assembly

  1. Slice each biscuit in half crosswise, and top each bottom half with a couple spoonfuls of the lightly whipped cream. Top whipped cream with a couple spoonfuls of macerated strawberries and serve.
Strawberry shortcakes laid out to be served.

What is Polenta Style Cornmeal?

Polenta style cornmeal is cornmeal that is usually medium-grind coarseness (although it can also be found to be medium-fine, medium-coarse and coarse ground).

It’s our preferred style because not only does it add a great flavor, but it also adds a nice texture to the biscuits. You can use finely ground cornmeal that will still result in really delicious biscuits, but you will lose the tiny bits of crunchy texture within the biscuits that we love so much.

Variations for Our Strawberry Shortcake Recipe

  • You can make this recipe dairy free by replacing the butter for vegan butter, the buttermilk for nut or rice milk with a squeeze of lemon juice and whipped cream for coconut whipped cream.
  • You can omit the sugar and lemon juice from the strawberries if you prefer to tone the sweetness down a little bit.
  • Add some lemon zest into the strawberry mixture for a light, bright burst of fresh flavor!
  • Although these are called strawberry shortcakes, we love adding other berries for mixed berry shortcakes.
Strawberry shortcake recipe.

Make Ahead and Freezing Our Strawberry Shortcake Biscuits

Make Ahead

After biscuits have baked, cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to use, place in an oven (set to 350˚F) for 5 to 7 minutes, just to warm through. Alternatively, wrap biscuit in a paper towel and heat for 30 seconds to 1 minute, in the microwave, until heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

Freezing Raw Dough

Drop the biscuit dough onto a baking sheet as per the recipe and instead of putting them into the oven, freeze them until completely frozen then transfer to an airtight freezer bag or container and store in the freezer for up to three months.

When you’re ready to bake them, place them onto a parchment lined baking sheet and place in a 425˚F oven and bake for 20 to 25 minutes, until biscuits are golden brown.

Thawing/Rewarming Baking Biscuits

When ready to use, place frozen biscuits onto a baking sheet and place in an oven (set to 350˚F) for 6 to 8 minutes, just to thaw and warm through. Alternatively, wrap biscuit in a paper towel and heat for about 2 minutes in the microwave until thawed and heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

Close up on a strawberry shortcake with whipped cream.

More Strawberry Recipes You Will Love

Strawberry shortcake recipe.
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Strawberry Shortcake Recipe

The BEST Strawberry Shortcake Recipe you will ever make! Our recipe is simple, totally delicious and just a little bit special with our cornmeal drop biscuits!
Course Dessert
Cuisine Amercian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14
Calories 317kcal

Ingredients

cornmeal biscuits

  • 1 ¾ cups all purpose flour
  • cup (polenta style) cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold, unsalted butter, cut into small cubes
  • 1 cup buttermilk

strawberries

  • 1 ½ pounds strawberries, hulled and halved lengthwise
  • ¼ cup sugar
  • 2 tablespoons fresh lemon juice

sweetened soft whipped cream

  • 2 cups cold whipping cream
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract

Instructions

cornmeal biscuits

  • Preheat oven to 425˚F: Line a baking sheet with parchment and set aside.
  • Place flour, cornmeal, sugar, baking powder, and salt into a mixing bowl and whisk together.
  • Add butter to flour mixture and break apart, using the back of a fork or your hands until a fine, mealy texture evenly forms throughout.
  • Stir in buttermilk until just combined and no dry spots remain.
  • Scoop 1/4 cup sized scoops onto the prepared baking sheet, 1 inch apart, and bake biscuits for about 15 minutes or until lightly browned on top. Once biscuits have baked, remove from oven and allow them to cool completely, about 15 minutes.

strawberries

  • While biscuits bake, place strawberries, sugar and lemon juice into another mixing bowl and toss together. Set aside to allow berries to macerate.

whipped cream

  • Place cream, sugar and vanilla into another mixing bowl and whisk together until soft to medium peaks form. Refrigerate until ready to use.

assembly

  • Split each biscuit in half crosswise, and top each bottom half with a couple spoonfuls of the lightly whipped cream. Top whipped cream with a couple spoonfuls of macerated strawberries and serve.

Notes

Make Ahead and Freezing Our Strawberry Shortcake Biscuits
Make Ahead
After biscuits have baked, cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to use, place in an oven (set to 350˚F) for 5 to 7 minutes, just to warm through. Alternatively, wrap biscuit in a paper towel and heat for 30 seconds to 1 minute, in the microwave, until heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.
Freezing Raw Dough
Drop the biscuit dough onto a baking sheet as per the recipe and instead of putting them into the oven, freeze them until completely frozen then transfer to an airtight freezer bag or container and store in the freezer for up to three months.
When you’re ready to bake them, place them onto a parchment lined baking sheet and place in a 425˚F oven and bake for 20 to 25 minutes, until biscuits are golden brown.
Thawing/Rewarming Baking Biscuits
When ready to use, place frozen biscuits onto a baking sheet and place in an oven (set to 350˚F) for 6 to 8 minutes, just to thaw and warm through. Alternatively, wrap biscuit in a paper towel and heat for about 2 minutes in the microwave until thawed and heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

Nutrition

Calories: 317kcal | Carbohydrates: 30g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 207mg | Potassium: 169mg | Fiber: 2g | Sugar: 11g | Vitamin A: 737IU | Vitamin C: 30mg | Calcium: 105mg | Iron: 1mg

The post Strawberry Shortcake Recipe appeared first on Spoon Fork Bacon.

Mother’s Day Brunch Ideas

A round up of the BEST Mother’s Day Brunch Ideas to start the day off right for the most important woman in your life! With Mother’s Day just around the corner, we thought we would round up our favorite Mother’s Day Brunch Ideas that are perfect to celebrate mom or the mother figure in your life. We choose some savory brunch recipes, some sweet ones, and some super easy recipes that are perfect for making…

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The post Mother’s Day Brunch Ideas appeared first on Spoon Fork Bacon.

A round up of the BEST Mother’s Day Brunch Ideas to start the day off right for the most important woman in your life!

A collage of our best Mothers Day recipes.

With Mother’s Day just around the corner, we thought we would round up our favorite Mother’s Day Brunch Ideas that are perfect to celebrate mom or the mother figure in your life. We choose some savory brunch recipes, some sweet ones, and some super easy recipes that are perfect for making with kids!

Brunch Basics

Whether you’re having a simple Mother’s Day spread or need some tips on how to make your regular breakfast options extra special for Mom’s special day, these simple recipes are sure to impress!

  • Make Perfect Scrambled Eggs to serve with breakfast. The simple technique used for these scrambled eggs will give you soft, fluffy, and flavorful eggs each and every time.
  • Skip the messy grease splatter by making a batch of our Oven Baked Bacon. It’s crispy and delicious with minimal effort and will keep your stovetop clean and available for the other brunch goodies you have cooking up!
Scrambled eggs in a skillet with toast on the side.
Cooked bacon on a platter ready to be served.
  • Homemade Bagels are a staple at the brunch table. Slather them with your favorite sweet or savory cream cheese. Not your thing? Then just pile on eggs and bacon for an easy breakfast bagel sandwich!
  • Honey Butter is the perfect condiment to use for toast, bagels, french toast, pancakes, or anything else that needs a sweet and creamy final touch.
Everything bagels, some sliced and topped with cream cheese and veggies.
Honey butter smeared on toast.

Egg Dishes for Mother’s Day Brunch

No Mother’s Day brunch is complete without eggs. Whether scrambled, baked into a casserole or strata, or sunny side up over potatoes or toast, these high-protein, high-flavor recipes are perfect for your Mother’s Day celebration.

  • This simple Breakfast Casserole is easy to make ahead, cutting down on Sunday morning prep time! It’s the perfect addition to any brunch, especially if you’re planning more of a potluck or buffet-style spread! Make sure to check out our tips and tricks for this recipe to ensure success!
  • Baked Egg Boats – This is probably the most popular breakfast and brunch recipe on our site! It is essential to your Mother’s Day brunch menu! It’s super delicious, easily customizable, and perfect for Mom’s special day.
Breakfast casserole with a scoop out and some in a bowl next to it.
Baked egg boats with a knife.
  • While this Hash Brown Crust Bacon and Cheddar Quiche is a little time-consuming, you can easily make it ahead of time. But don’t worry — the extra effort is 100% worth it! It fits all of your breakfast favorites into one delicious quiche and is sure to be a crowd-pleaser.
  • Sausage Strata is bread pudding’s craveable savory cousin. We loaded this casserole up with sausage, cheese, cream, and eggs — perfect for a crowd!
  • Prep for these Twice Baked Breakfast Potatoes the day before to assemble and bake on Mother’s Day morning. With dippy eggs, crispy bacon, and plenty of melty cheese nestled inside tender potatoes, you can’t go wrong with this recipe!
A sliced bacon, cheddar, and chive quiche with hash brown crust.
Sausage strata recipe in a dish with a scoop out.
A close up of twice baked breakfast potatoes.
  • This savory Herb and Cheese Dutch Baby is part soufflé, part pancake, and 100% beautiful straight out of the oven. We top ours with lots of gruyere cheese and serve it alongside crispy bacon and a fresh green salad, perfect for any brunch!
  • Need a healthier brunch recipe for Mother’s Day? This Green Shakshuka is packed with spinach and some spice for a big flavor punch that will not disappoint! It’s gluten-free, low-carb, and packed with protein. It’s a really beautiful dish that’s also one of our favorite Mother’s Day brunch recipes!
Herb and cheese dutch baby in a skillet with a towel around the handle.
  • Nothing is as customizable as a classic Breakfast Burrito. We stuff ours with eggs, hashbrowns, bacon, and plenty of cheese. We’ve also included several variations to make a breakfast burrito that will satisfy anyone’s tastebuds.
  • This savory, Simple Cheesy Skillet Hash Browns and Eggs takes less than 30 minutes to whip up! The hash browns get crispy on the bottom, while the the yolks stay nice and runny. Add some bacon and buttery toast on the side, and you have the perfect brunch dish!
  • Breakfast Scramble Stuffed Avocado is a quick and easy brunch recipe. It can be easily altered to suit mom’s taste (like subbing the ham for bacon or sautéed diced mushrooms). Also, if your mom is an avocado fan, this recipe is perfect! Pro tip: Buy your avocados in advance! Then they can be perfectly ripe when it’s time to whip up this recipe!
Breakfast Burrito cut in half to show all the ingredients.
Simple cheesy skillet hash browns and eggs with bread and a wooden spoon.
A close up of breakfast scramble stuffed avocados on a white plate.

Egg-Free Savory Mother’s Day Brunch Ideas

Savory brunch food doesn’t always have to include eggs. These savory options are sure to hit the spot of everyone around the table on Sunday.

  • If you’re looking for something on the lighter side, our Beet-Cured Salmon Brunch Platter is exactly what you need. Make it ahead and serve with your favorite local bagels and toppings to make this a stress-free breakfast or brunch celebration!
  • BBQ Chicken Salad – This classic salad is one of our go-to entree salads. Filled with chopped greens, corn, bacon, tomatoes, chicken, and more! Everyone, especially mom, will go nuts over this hearty and delicious salad!
A platter of beet cured salmon, bagels and veggies with wooden serving utensils.
Loaded BBQ chicken salad on a plate with dressing on the side.
  • Our Italian Chopped Salad is an explosion of flavor and texture in the best way possible! Tangy pepperoncini, olives, and radishes shredded romaine and radicchio, and plenty of beans, salami, and provolone cheese. Serve a big bowl on the Mother’s Day brunch table and watch it quickly disappear!
  • Who said waffles have to be sweet? Try these incredible savory Gruyere Green Onion Waffles slathered with butter on your next Mother’s Day menu.
  • No brunch is complete without a big batch of Biscuits and Gravy on the table. The biscuits are perfectly crispy on the outside and fluffy on the inside. They swim in an addictive creamy seasoned sausage gravy.
The best Italian Chopped Salad recipe on a platter.
Gruyere and Green Onion Waffles
Biscuits and gravy in a bowl.
  • Need a savory finger food for your Mother’s Day brunch spread? Try these Roasted Cherry Tomato and Feta Toast Points for a crowd-pleasing snack. Dreamy whipped feta topped with roasted garlic-infused cherry tomatoes, all on crispy toast points, make this recipe a true fan-favorite!
  • A little savory, a little sweet — we weren’t sure exactly where to put the Chicken and Waffles, but they deserve a spot at brunch. Crispy oven-baked chicken over pillowy waffles slathered in maple syrup — yum!
A platter of roasted cherry tomato and whipped feta toast.
Fried chicken and waffles with syrup on a plate.

Pancakes, Waffles, and French Toast for Mother’s Day

It isn’t brunch without a waffle, french toast, or pancake being served up! These recipes take ordinary breakfast foods to the next level with extra flavor and decadent ingredients – perfect for any special occasion.

  • Meyer Lemon and Ricotta Stuffed Crepes – I love this recipe. It’s such a perfect treat to make for Mother’s Day! Delicious crepes are filled with ricotta and lemon zest. Then they’re drizzled with honey, but maple syrup can be used instead. Also, if you can’t get your hands on Meyer lemons, use whatever citrus you have on hand or prefer. They will be delicious regardless of the citrus used!
Meyer lemon and ricotta stuffed crepes on a plate.
A plate of brown sugar, coconut, blueberry pancakes with a bite on a fork.
  • These tasty Strawberry and Cinnamon French Toast Roll Ups are so fun! They use slices of bread that are stuffed and rolled like cinnamon rolls! It makes for such a delicious breakfast or brunch recipe. You can also switch up the berries in this recipe – we love subbing in blueberries!
  • If you’re not in the mood for sweets, try these Savory French Toast Roll Ups, instead! With cheese and bacon stuffed in each roll, you can enjoy them slathered in butter! Change it up with a drizzle of maple syrup for an addicting sweet and savory combo.
  • These delicious and fluffy Coconut Banana Pancakes are a classic Mother’s Day food. Adding coconut to basic banana pancakes makes them over-the-top delicious. You can also make them extra indulgent by slathering warm peanut butter over the top for a special treat!
Strawberry and cinnamon French toast rollups with a serving spoon.
A square pan of savory french toast roll ups with some served on a small plate.
A close up of coconut banana pancakes with fresh bananas and coconut flakes.
  • If you’ve never had our Salted Chocolate Dipped Liege Waffles, an occasion like Mother’s Day is the perfect time to give them a try! They take a little more time and effort to make, but it’s so worth it! The Swedish pearl sugar adds lovely caramelized bits throughout the waffles and gives them a delightfully chewy texture!
  • Make a double batch of our banana bread and whip up a perfect batch of our Banana Bread French Toast! Lucious banana bread coated in crushed sweet and crunchy cornflakes for a sweet and fluffy on the inside, crispy on the outside decadent French toast — the perfect Mother’s Day treat!
Salted chocolate dipped liege waffles.
Two pieces of banana bread french toast with caramelized bananas and maple syrup on a plate.

Cakes and Other Brunch-Worthy Desserts

Special occasions call for extra special desserts. If Mom has a sweet tooth, serve any of these brunch desserts along with some of the savory options above.

  • This ridiculously delicious Carrot Cake with Cream Cheese Frosting is just what mom deserves! Not only is the cake moist, flavorful, and tender, but the cream cheese frosting might be the best thing ever! It’s incredibly creamy, rich and decadent – the perfect paring!
  • A beautifully bright and fresh Strawberry Shortcake is just what your brunch table needs. Big Cornmeal biscuits topped with sweet strawberries and a massive dollop of whipped cream! It’s the perfect spring dessert mom will love!
Carrot cake recipe on a cake stand with a slice out.
Cornmeal drop biscuit strawberry shortcakes.
Brown butter braided cinnamon roll cake topped with shredded coconut on a plate.
An baking dish of strawberry cinnamon rolls with chamomile and vanilla glaze with one removed.
Blood orange and beet salad over honeyed yogurt in a bowl.
  • Try these Sweet Potato Donuts, which swap some of the flour for mashed sweet potatoes. The cloud-like texture is unbeatable. Dipped in butter and rolled in cinnamon sugar, everyone at the table will be asking for more!
  • A true 30-minute dessert, this Strawberry and Pistachio Tart is a simple, beautiful, and tasty dessert for Mother’s Day. Ripe strawberries, honey, cream cheese, and pistachios are spread on top of puff pastry. No one will believe how easy this stunning dessert is!
A close up of a plate of sweet potato spudnuts coated with sugar and cinnamon.
Strawberry Tart with pistachios on a parchment sheet.

Easy Recipes for Mom to Make With the Kids!

With small kiddos, Mother’s Day can be the perfect time to get them involved, making something special for mom! Whether mom is getting in the kitchen with them or they’re helping make mom a meal to remember, these simple recipes will do the trick.

  • Strawberry Muffins are the perfect Mother’s Day brunch treats to make with the kiddos! It’s a super simple, absolutely delicious recipe. Kids can help with combining the wet and dry ingredients and stirring the batter. They can also help with folding in strawberries, and filling the muffin tins.
  • This Fresh Summer Appetizer Platter is not only gorgeous but super tasty! There’s no cooking or baking involved, and kids LOVE making all those cute little melon balls. Kids can get their creative juices flowing by assembling the platter, making it a beautiful spread for mom!
Freshly baked strawberry muffins on a counter.
Fresh summer appetizer platter with napkins and a drink.
  • Triple Berry Bread Pudding is a decadent and rich dish that’s so simple to toss together and tastes incredible. Have the kids help rip apart the croissants, or pour ingredients into the custard mixture! They can also help to drizzle the salted vanilla glaze on top!
  • For super simple finger food, have the kids help put together Egg Salad Sandwiches! Make hard-boiled eggs, peel them, and stir in a few flavor-packed ingredients. Then spread it all on slices of Mom’s favorite bread!
  • Blueberry Cobbler is a recipe kids love helping to make! They love stirring up the simple blueberry filling and pouring it into the skillet. They also love to scoop big dollops of the thick batter over the filling and sprinkle the sugar over everything! We highly recommend serving this dessert with big scoops of vanilla ice cream!
Triple berry bread pudding in a baking dish with a scoop out.
Egg salad sandwich recipe on a surface.
Blueberry cobbler recipe in a skillet with ice cream on top.
  • Our Egg McMuffins allow kids to work on their egg-cracking skills while providing mom with a decadently delicious dish to enjoy on her special day! You can also make homemade English muffins, which would make these extra memorable.
  • Simple Charcuterie Flatbreads is another no-cook, no-bake recipe that (depending on their age) kids can do all by themselves! The flatbreads come together quickly; plus, they can be taken on the go, making them perfect picnic food. Simply add the drizzle of honey just before serving!
A close up of several egg mcmuffins.
Simple charcuterie flatbreads with honey on the side.
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Spicy Tuna Onigiri

Our Spicy Tuna Onigiri has had me in a total choke hold lately! I’ve been eating them for lunch all week long! I love this super quick, easy, and tasty hand-held meal. It’s a great lunch to take with you on the go too! There are so many variations and fillings for this little snack, that it’s difficult to get sick of them! What is Onigiri? Onigiri is a Japanese stuffed rice ball (also known…

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Spicy Tuna Onigiri recipe on a plate with masago sauce.

Our Spicy Tuna Onigiri has had me in a total choke hold lately! I’ve been eating them for lunch all week long! I love this super quick, easy, and tasty hand-held meal. It’s a great lunch to take with you on the go too! There are so many variations and fillings for this little snack, that it’s difficult to get sick of them!

What is Onigiri?

Onigiri is a Japanese stuffed rice ball (also known as omusubi and nigirimeshi). It is a popular snack or meal on the go. They’re generally triangular or circular in shape. Some traditional fillings are short ribs, tempura, umeboshi (pickled plums), canned tuna, pickled vegetables, but you can really stuff rice balls with whatever you want!

How to Make Spicy Tuna Onigiri

Ingredients

Masago Sauce

Masago sauce ingredients on a kitchen table.

Spicy Tuna Onigiri

Spicy tuna onigiri ingredients on a kitchen counter.

Process

  1. Place all ingredients into a mixing bowl.
  2. Stir together. Set aside.
Masago sauce ingredients in a bowl.
Masago sauce in a bowl mixed together.
  1. Place all filling ingredients into a mixing bowl.
  2. Mix together until everything is completely combined.
Tuna and sriracha, with kewpie in a bowl being mixed together.
Spicy tuna in a bowl mixed together.
  1. Press 1/4 cup rice into the bottom of an onigiri mold.
  2. Create a tablespoon sized divet in the center of the rice and fill with a scoop of tuna filling.
Rice in an onigiri mold.
Spicy tuna onigiri being put into an onigiri mold.
  1. Top the tuna and rice with an additional 2 to 3 tablespoons rice.
  2. Firmly press with the onigiri mold top.
Tuna onigiri in a mold about to be pressed.
Tuna onigiri being pressed in a mold.
  1. Unmold the onigiri.
  2. Wrap a piece of nori around the bottom center side of the triangle.
Tuna onigiri right out of a mold.
Tuna onigri with a piece of nori on the outside.
  1. Press the sides of the onigiri into the furikake seasoning. Repeat with remaining ingredients. Serve.
Spicy tuna onigiri being dredged in furikake.

Why We Love This Onigiri Recipe

  • It’s so simple and takes no time at all to put together!
  • They’re so comforting and satisfying every single time!
  • They make a great meal OR snack!
  • You can easily make them ahead of time and take them on the go!
  • There are an infinite amount of filling ideas you can stuff them with, depending on your cravings!
Spicy tuna onigiri on plate.

Tips and Tricks for Onigiri Success

  • Use a short or medium grain sticky rice to ensure your rice balls will stick together.
  • Don’t skip out on the sauce! – Most of the time you do not get a sauce for onigiri, but we think this simple masaho sauce pairs perfectly with the rice balls and make our recipe just a little bit special.
  • Don’t overfill the rice balls! It may be tempting to maximize the filling for these rice balls, but if you overstuff them they will easily fall apart!
  • Alternatively, don’t use too much rice, so there’s still enough room for filling (it’s a balancing act between rice and filling)!

Do I Need an Onigiri Mold?

Absolutely not! We love using an onigiri mold because it does make it easier to form them (plus the ones we use, make smaller, snack-sized onigiri which we love), but you can form them by hand!

If you do form them by hand, just make sure you tightly wrap them in plastic wrap until you’re ready to enjoy them, so they maintain their shape and hold the filling together.

Spicy tuna onigiri close up on a plate.

Variations

  • Use short or medium grain sticky brown rice instead of white.
  • Use canned tuna or canned salmon instead of raw tuna for the filling. Or use raw salmon, scallops, or yellowtail!
  • Stuff the rice balls with sautéed vegetables or marinated tofu cubes for a vegetarian alternative.
  • Pan-fry the onigiri (and skip the nori wrapper) for a crispy rice texture!
  • Chop and sauté some kimchi in some butter and sesame oil for a spicy, buttery kimchi filling!
  • Wrap the entire triangle in nori or press the entire rice ball in furikake seasoning!

Make Ahead Instructions

Onigiri can be made ahead of time, but should be made the same day they will be consumed. This is because the rice should not be refrigerated or it will get too hard to enjoy (and reheating them will make them fall apart, and possibly ruin the filling).

Also, depending on the filling the onigiri should be consumed within 1-4 hours after preparing them (within 1 hour if using raw seafood and up to 8 hours if using something like umeboshi).

A hand holding a piece of onigri dipped in sauce.

More Delicious Asian Inspired Recipes You Will Love

Spicy Tuna Onigiri recipe on a plate with masago sauce.
Print

Spicy Tuna Onigiri

A Simple and delicious recipe for Spicy Tuna Onigiri! This tasty handheld delight can be eaten as a quick snack or grab and go lunch for busy days!
Course Appetizer, lunch, main dish, Snack
Cuisine Japanese
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 541kcal

Equipment

Ingredients

masago sauce

  • 1/2 cup Kewpie (or American mayonnaise)
  • 2 tablespoons masago
  • 1 tablespoon Sriracha
  • 1/2 lime juiced

filling

  • 8 ounces high quality raw tuna minced
  • 3 tablespoons kewpie (or American Mayonnaise)
  • 1 1/2 tablespoons Sriracha
  • 1 tablespoon soy sauce

rice and assembly

  • 3 cups steamed short grain rice warm
  • 2/3 cup furikake seasoning
  • 8 1.5"x 3" pieces nori

Instructions

masago sauce

  • Place all ingredients into a mixing bowl and stir together. Set aside.

filling

  • Place all filling ingredients into a mixing bowl and mix together until everything is completely combined.

assembly

  • Press 1/4 cup rice into the bottom of an onigiri mold.
  • Create a tablespoon sized divet in the center of the rice and fill with a scoop of tuna filling.
  • Top the tuna and rice with an additional 2 to 3 tablespoons rice and firmly press with the onigiri mold top.
  • Unmold the onigiri and wrap a piece of nori around the bottom center side of the triangle.
  • Press the sides of the onigiri into the furikake seasoning. Repeat with remaining ingredients. Serve.

Notes

**Recipe Makes 8 Small Onigiri – Each Serving Size is 2 Onigiri**
Tips and Tricks for Onigiri Success
  • Use a short or medium grain sticky rice to ensure your rice balls will stick together.
  • Don’t skip out on the sauce! – Most of the time you do not get a sauce for onigiri, but we think this simple masaho sauce pairs perfectly with the rice balls and make our recipe just a little bit special.
  • Don’t overfill the rice balls! It may be tempting to maximize the filling for these rice balls, but if you overstuff them they will easily fall apart!
  • Alternatively, don’t use too much rice, so there’s still enough room for filling (it’s a balancing act between rice and filling)!

Nutrition

Calories: 541kcal | Carbohydrates: 42g | Protein: 19g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 740mg | Potassium: 234mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1334IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 3mg

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Sushi Bake

Love sushi but don’t have the time or confidence to roll your own at home? This sushi bake is the easiest and most flavorful way to enjoy your favorite sushi flavors anytime the craving strikes. Like our Korean Style Spicy Sashimi Salad and Poke Burrito, you can make sushi-inspired meals at home without all the fuss. Baking the steamed rice creates a crispy texture that contrasts the creamy salmon filling in the most amazing way….

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Salmon sushi bake in a baking dish with cucumbers and nori.

Love sushi but don’t have the time or confidence to roll your own at home? This sushi bake is the easiest and most flavorful way to enjoy your favorite sushi flavors anytime the craving strikes. Like our Korean Style Spicy Sashimi Salad and Poke Burrito, you can make sushi-inspired meals at home without all the fuss.

Baking the steamed rice creates a crispy texture that contrasts the creamy salmon filling in the most amazing way. Topping it all off with a sauce of kewie pie, eel sauce, sriracha, and furikake adds the spicy umami flavor you love. All you need is an 8 x 8-inch baking dish, no special tools, to make a baked sushi casserole that just might rival your favorite takeout spot.

What is Sushi Bake?

A sushi bake is a casserole with all your favorite sushi ingredients and flavors. Steamed rice bakes at the bottom of a greased pan and is topped with a mixture of cream cheese, mayo, salmon, sriracha, soy sauce, green onions, and furikake. The entire pan is baked and then broiled for a golden, browned, and crispy texture. And with a spicy mayo drizzled on top, you can serve it with any of your other favorite sushi ingredients like avocado, cucumbers, and nori.

How to Make Our Spicy Salmon Sushi Bake

Ingredients

Making sushi rice as the base for salmon sushi rice.
Ingredients for a salmon sushi bake .
Toppings for our salmon sushi bake recipe.

Process

  1. Preheat oven to 425˚F. In a bowl, combine all rice ingredients and gently fold them together.
  2. Press mixture into a lightly greased 8”x8” baking dish.
A glass bowl with sushi rice in it for salmon sushi bake.
Cooked salmon mixed with mayo and sriracha in a glass bowl.
  1. Combine all salmon ingredients into a bowl, except furikake, and mix together.
  2. Top rice with an even layer of furikake.
Rice being pressed into a baking dish to make a sushi bake.
Rice with furikake sprinkled on top.
  1. Then top with an even layer of salmon mixture.
  2. Bake in the oven for about 15 minutes. Then broil for 1 to 2 minutes to lightly brown top. Remove from heat and cool for 5 to 8 minutes.
Salmon sushi bake in a baking dish ready to go into the oven.
Salmon sushi bake out of the oven ready for toppings.
  1. Top sushi bake with a drizzle of kewie pie, eel sauce, and sriracha, and finish with a sprinkle of furikake and green onions. Serve with toasted nori, avocado, and cucumber.
Salmon sushi bake in a baking dish ready to be served.

Substitutions and Variations

Here are some ways to make this sushi bake your own or switch it up to enjoy a new variation each time you make it!

  • Swap the rice. Instead of short-grain rice, use cauliflower rice, brown rice, or quinoa for a different flavor and nutrient profile.
  • Swap the Salmon. Instead of cooked salmon, you can use cooked tuna, canned salmon or tuna, cooked shrimp, imitation crab meat, or real crab meat for a bit of a fancier spin.
  • Make it dairy-free. Use a dairy-free cream cheese in the salmon mixture.
  • Top with more veggies. Cucumber and avocado are classic, but you can also top this sushi bake with sliced carrots, radishes
  • Swap the furikake. You can create a similar flavor and texture with sesame seeds, seaweed flakes, and sea salt if you don’t have furikake on hand.
  • Swap the kewpie mayo. We love using kewpie mayo (a Japanese mayo that’s made with just the egg yolks, not the whole egg, for a richer flavor and texture), but if you can’t get your hands on it, regular mayo can work in a pinch.
Close up on a baking dish of sushi bake recipe with a spoon in it.

How to Serve Sushi Bake

Serve the sushi bake with seaweed snacks or nori sheets. You can cut small pieces of the sushi bake and wrap them into the seaweed sheets like a little taco – much easier than rolling! Inside the nori or on top of the sushi bake, you can include julienned cucumber, carrots, radishes, pickled ginger, or slices of avocado.

Sushi bake being served with cucumber slices.

Tips and Tricks for the BEST Sushi Bake Experience

  • Avoid overcooking the rice. Because the rice is steamed and then baked, you’ll want to make sure the rice isn’t initially overcooked. Letting it cool after it’s steamed can also help the rice bake with more of a crispy texture and avoid becoming mushy.
  • Use soft cream cheese. Let the cream cheese get to room temperature before making the salmon mixture. This will help the texture be creamy and not lumpy.
  • For the best flavor, use fresh, quality seafood.
  • Don’t skip the furikake. Adding a light layer of furikake between the rice and salmon mixture helps infuse the rice with flavor as it cooks.
  • Don’t skip the broil. While it only needs a minute or two, broiling the sushi bake at the end helps add a crispy texture and deeper flavor to the entire dish.
  • Serve warm or cold. We like this dish served warm, but it’s also great straight from the refrigerator, enjoyed cold.
  • Cut nori sheets into manageable sizes. If you’re using sheets of nori instead of pre-cut seaweed snacks, cut them into squares or rectangles that can easily hold 2-3 inch squares of the casserole.

Can This Recipe Be Made Ahead of Time?

This recipe is best when eaten fresh while still warm, but it can be made ahead of time or even enjoyed cold right out of the refrigerator.

To make cooking easier, feel free to prep these parts ahead of time:

  • Steam the rice up to three days ahead of time, letting it cool, and store it in the refrigerator until ready to use.
  • Cook the salmon or make the salmon mixture up to 24 hours ahead of time, then store it in the refrigerator in an airtight container until ready to use.
  • Preslice your veggies.

To store leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days. Enjoy the cold sushi casserole or reheat it by covering a pan in foil and baking at 350˚F until warmed. You can also reheat in the microwave in 30-second increments until the dish is warmed through.

Salmon sushi bake recipe being served.

More Delicious Recipes You Will Love

Salmon sushi bake in a baking dish with a spoon in it.
Salmon sushi bake in a baking dish with cucumbers and nori.
Print

Sushi Bake

This sushi bake combines creamy, spicy salmon and sticky rice with a flavorful spicy sauce for a twist on traditional sushi that you can easily make at home!
Course dinner, Main Course, main dish
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 363kcal

Ingredients

sushi rice

  • 3 cups steamed short grain rice warm
  • 1 1/2 tablespoons rice wine vinegar
  • 2 teaspoons sugar

salmon

  • 8 ounces cooked boneless, skinless salmon fillet flaked
  • 4 ounces softened cream cheese
  • 1/4 cup kewpie mayonnaise (American mayo is fine too)
  • 2 tablespoons Sriracha
  • 1 tablespoon soy sauce
  • 2 thinly sliced green onions
  • 2 tablespoons furikake seasoning

topping

  • 3 tablespoons kewpie mayonnaise
  • 3 tablespoons eel sauce
  • 2 tablespoons Sriracha
  • 2 tablespoons furikake seasoning
  • 2 thinly sliced green onion

serving suggestions

  • toasted and seasoned nori sheets
  • sliced avocado
  • sliced cucumber

Instructions

  • Preheat oven to 425˚F. In a bowl combine all rice ingredients and gently fold together.
  • Press mixture into a lightly greased 8”x8” baking dish.
  • Combine all salmon ingredients into a bowl, except furikake, and mix together.
  • Top rice with an even layer of furikake.
  • Then top with an even layer of salmon mixture.
  • Bake in the oven for about 15 minutes. Then broil for 1 to 2 minutes to lightly brown top. Remove from heat and cool for 5 to 8 minutes.
  • Top sushi bake with a drizzle of kewie pie, eel sauce, and sriracha and finish with a sprinkle of furikake and green onions. Serve with toasted nori, avocado, and cucumber.

Notes

**Nutritional information does not include “serving suggestion” items such as sliced cucumber, sliced avocado, and toasted/seasoned nori sheets**
 

Nutrition

Calories: 363kcal | Carbohydrates: 30g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 578mg | Potassium: 279mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 2mg

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Fresh Spring Rolls

Fresh spring rolls might be one of my favorite things to eat ever! I love everything about them – the freshness, the filling versatility, the general healthful nature, and how easy they are to make! Our fresh spring rolls recipe today is vegan, gluten-free (can also use coconut aminos or soy sauce if gluten-free isn’t a concern). I eat these for dinner all the time, they’re so hearty and filling and truly make such a…

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A platter full of fresh spring rolls.

Fresh spring rolls might be one of my favorite things to eat ever! I love everything about them – the freshness, the filling versatility, the general healthful nature, and how easy they are to make! Our fresh spring rolls recipe today is vegan, gluten-free (can also use coconut aminos or soy sauce if gluten-free isn’t a concern).

I eat these for dinner all the time, they’re so hearty and filling and truly make such a delicious dinner. I also make them as great, light appetizers whenever I have friends or family over and they’re always a hit. Don’t even think about sleeping on that dipping sauce. It’s equally as fresh and vibrant as the rolls! If you want to serve them with a peanut sauce instead (or both!) we love using our soba noodle peanut sauce recipe as another option!

How to Make Our Fresh Spring Rolls Recipe

Ingredients (to Note)

Rice Paper Wrappers are thin, round, translucent sheets that can be found at many asian grocery stores as well as most American grocery stores, in the asian food aisle and online.

Process

DIPPING SAUCE

Fresh spring roll sauce ingredients ready to be mixed together.
  1. Place vinegar and sugar in a small pot and simmer until sugar dissolves.
  2. Remove from heat and cool. Stir in remaining ingredients and set aside.
Dipping sauce ingredients in a pot.
Dipping sauce ingredients in a pot with fresh herbs.
Spring roll filling ingredients and assembly ingredients.

MUSHROOMS

  1. Place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4 minutes.
  2. Add soy sauce and sugar and stir together until mushrooms are evenly coated. Remove from heat and cool.
Mushrooms cooking in a skillet to make fresh spring rolls.
Cooked mushrooms in a skillet to make spring rolls.

ASSEMBLY

  1. Dip rice paper wrappers in warm water for 5 to 7 seconds until soft and pliable (they will soften more as you fill and roll them). Lay wrapper flat onto a clean surface.Lay a butter lettuce leaf onto the rice paper wrapper on the side closest to you. Add a small handful of the shredded cabbage in the center of the butter lettuce leaf. Top cabbage with some carrots and a few strips of red and yellow bell peppers. Top with some mushrooms and finally a mint leaf.
  2. Carefully wrap fresh spring roll as tight as possible, folding the sides of the spring roll inwards, while rolling. Repeat until all filling ingredients and rice paper wrappers have been used. Cut each spring roll in half and serve on a platter with the dipping sauce.
Spring rolls being made with fresh ingredients.
A platter of fresh spring rolls cut in half.

Tips and Tricks for Fresh Spring Roll Success

  • Don’t dip the rice paper wrapper in the warm water for too long. You will end up having a hard time getting it to lay flat and roll.
  • It’s important that the made spring rolls are not refrigerated. This will cause the rice paper wrapper to become hard instead of pliable and slightly chewy.
  • Make the components ahead of time to save on time the day you serve them!
Fresh spring rolls on a platter with dipping sauce.

Prep Ahead and Storing Instructions

Storing Fresh Spring Rolls

While the fresh spring rolls are best made the day of (up to a few hours before they’re consumed), the different components can be made ahead of time!

If you’re not serving the spring rolls immediately keep them whole and cover them at room temperature with a damp paper towel or clean, light weight kitchen towel to prevent the rice wrapper from hardening. Then when ready to serve, uncover, slice in half and serve with dipping sauce! This is method is good if serving within 2 hours, re-dampening paper towels as needed.

Fresh spring rolls generally do not hold well overnight, but if you have leftovers or need to store them overnight, individually wrap them very tightly in plastic wrap then line them in an airtight container and refrigerate overnight (these won’t hold for more than 24 hours). When ready to use, remove container from refrigerator, unwrap each fresh spring roll and cover under a damp paper towel for 15 to 20 minutes before serving. They will not be quite the same as when served fresh, but should hold up pretty well.

Prepping Dipping Sauce

The entire dipping sauce can be made up to 3 days in advance. Store in an airtight container in the refrigerator.

Alternatively (just) the sugar and vinegar mixture can be made up to 1 week in advance. Store in an airtight container in the refrigerator. An hour to 3 days before serving, just stir in the remaining ingredients!

Mushrooms

The mushrooms can be sautéed up to 2 days in advance. Store in an airtight container in the refrigerator until ready to use.

Vegetables

All of the other vegetables can be sliced and stored in an airtight container up to 3 days in advance!

A platter of fresh spring rolls with a dipping sauce.

More Deliciously Fresh Recipes You Will Love

Fresh spring rolls on a platter.
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Fresh Spring Rolls

Fresh Spring Rolls that are vegan, loaded with so much great flavor and texture, and extremely addicting! We can't get enough of this delicious appetizer that can easily double as a simple dinner! We're equally obsessed with the punchy dipping sauce that's filled with all the delicious, fresh and spicy bits!
Course Appetizer
Cuisine vietnamese
Diet Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 5 minutes
Servings 10
Calories 109kcal

Ingredients

dipping sauce

  • 1 cup rice wine vinegar
  • cup granulated sugar
  • 1 tablespoon sambal chile paste
  • 2 teaspoons minced cilantro
  • 1 serrano pepper, seeded and minced
  • 2 garlic clove, minced
  • 1 teaspoon peeled and minced ginger

spring rolls

  • 2 tablespoons vegetable oil
  • 6 ounces shiitake mushrooms, cleaned, stemmed and thinly sliced
  • 2 tablespoons tamari (can use soy sauce or coconut aminos)
  • 1 teaspoon light brown sugar
  • 10 (8-9”) rice paper wrappers
  • 10 large butter lettuce leaves
  • 2 cups shredded purple cabbage
  • 1 carrot, peeled and julienne
  • 1 red bell pepper, seeded and julienne
  • 1 yellow bell pepper, seeded and julienne
  • 10 large mint leaves

Instructions

dipping sauce

  • Place vinegar and sugar in a small pot and simmer until sugar dissolves. Remove from heat and cool. Stir in remaining ingredients and set aside.

mushrooms

  • 1.    Place a skillet over medium-high heat and add oil. Sauté mushrooms for 3 to 4minutes.
  • Add soy sauce and sugar and stir together until mushrooms are evenly coated. Remove from heat and cool.

assembly

  • Dip rice paper wrappers in warm water for 10 seconds until soft and pliable. Lay wrapper flat onto a clean surface.
  • Lay a butter lettuce leaf onto the rice paper wrapper on the side closest to you.Add a small handful of the shredded cabbage in the center of the butter lettuce leaf. Top cabbage with some carrots and a few strips of red and yellow bell peppers. Top with some mushrooms and finally a mint leaf.
  • Carefully wrap the spring roll as tight as possible, folding the sides of the spring roll inwards, while rolling.
  • Repeat until all filling ingredients and rice paper wrappers have been used.
  •  Cut each spring roll in half and serve on a platter with the dipping sauce.

Notes

**Makes 10 Spring Rolls**
Tips and Tricks for Fresh Spring Roll Success
  • Don’t dip the rice paper wrapper in the warm water for too long. You will end up having a hard time getting it to lay flat and roll.
  • It’s important that the made spring rolls are not refrigerated. This will cause the rice paper wrapper to become hard instead of pliable and slightly chewy.
  • Make the components ahead of time to save on time the day you serve them!
Prep Ahead and Storing Instructions
While the fresh spring rolls are best made the day of (up to a few hours before they’re consumed), the different components can be made ahead of time!
If you’re not serving the spring rolls immediately keep them whole and cover them at room temperature with a damp paper towel or clean, light weight kitchen towel to prevent the rice wrapper from hardening. Then when ready to serve, uncover, slice in half and serve with dipping sauce!
Dipping Sauce
The entire dipping sauce can be made up to 3 days in advance. Store in an airtight container in the refrigerator.
Alternatively (just) the sugar and vinegar mixture can be made up to 1 week in advance. Store in an airtight container in the refrigerator. An hour to 3 days before serving, just stir in the remaining ingredients!
Mushrooms
The mushrooms can be sautéed up to 2 days in advance. Store in an airtight container in the refrigerator until ready to use.
Vegetables
All of the other vegetables can be sliced and stored in an airtight container up to 3 days in advance!

Nutrition

Calories: 109kcal | Carbohydrates: 20g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 215mg | Potassium: 226mg | Fiber: 2g | Sugar: 16g | Vitamin A: 2164IU | Vitamin C: 49mg | Calcium: 24mg | Iron: 1mg

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Shrimp Toast

Is it just us or is Shrimp Toast highly underrated? Seriously. Why isn’t everyone screaming about the deliciousness of Chinese Shrimp Toast?? It’s probably one of our favorite appetizers and snacks. We know we say that a lot, but you guys, these little bites are truly IT! A delicious shrimp paste is smeared over some soft bread and pan-fried to perfection! Pair the little triangles with a sweet-chile sauce and you have yourself a flavor…

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The post Shrimp Toast appeared first on Spoon Fork Bacon.

Shrimp toast recipe on a platter with a sweet chili dipping sauce.

Is it just us or is Shrimp Toast highly underrated? Seriously. Why isn’t everyone screaming about the deliciousness of Chinese Shrimp Toast?? It’s probably one of our favorite appetizers and snacks. We know we say that a lot, but you guys, these little bites are truly IT!

A delicious shrimp paste is smeared over some soft bread and pan-fried to perfection! Pair the little triangles with a sweet-chile sauce and you have yourself a flavor party in your mouth! Our easy shrimp toast recipe highlights the delicious sweet flavor of shrimp and is very addicting!!

Where Does Shrimp Toast Come From?

The exact origins of shrimp toast (also called prawn toast) is a little up for debate. Some say it comes from the city of Guangzhou while others say Hong Kong. Throughout the years it has become a staple in Hong Kong as well as western Chinese cuisine, most notably the United States, United Kingdom and Australia.

How to Make Our Recipe for Shrimp Toast

Ingredients

Shrimp toast ingredients on a kitchen counter.
  1. Add shrimp paste ingredients into the well of a food processor.
  2. Pulse 6 to 8 times. Scrape down sides of the bowl and blend for about 30 seconds. Until a coarse paste has formed.
Ingredients for shrimp toast in a food processor.
Shrimp toast paste in a food processor to make shrimp toast.
  1. Spread 1 1/2 tablespoons of mixture onto each triangle of bread and sprinkle with sesame seeds.
  2. Repeat until all bread squares have been smeared with shrimp paste.
Shrimp paste on toast points.
Shrimp toast ready to be pan fried.
  1. Pour oil into a large pan and place over medium heat. Carefully place half of the triangles of bread, shrimp-side down, and fry for 3 to 4 minutes.
  2. Flip toasts over and fry for an additional 2 minutes.
Shrimp toast in a skillet pan frying.
Shrimp toast in a skillet.
  1. Drain on cooling rack or paper towels, before transferring to a platter and serving with sweet-chili sauce.
Shrimp toast triangles on a drying rack.

Watch how easy it is to make our Shrimp Toast Recipe!

Best Texture for the Shrimp Paste

The topping is called shrimp paste for a reason, as it should really be a paste. This will help the paste spread and adhere onto the bread nicely. We love using our food processor for speed and ease. You can definitely make the paste by hand, simply mince the shrimp using a sharp knife, then scrape and mash the minced shrimp with the side of your knife to create a paste.

Our version uses a shrimp paste, but with a bit of texture. I like biting into the little triangles and feeling some of the shrimp texture. This is also why I like adding water chestnuts to the paste mixture. I really like the tiny bits of crunch you get from the water chestnuts as well as some texture from the bits of shrimp.

If you’re more of a purest you can definitely blitz the shrimp mixture in the food processor until it is indeed a smooth paste!

Should the Crust be On or Off?

Many recipes call for the crust to be removed from the bread before adding the paste, including ours! I really like the evenness of the bread with the crusts removed when toasted and often find leaving the crust on, makes the dish slightly more about the bread than the shrimp, which I don’t like.

This mostly comes down to personal preference though, so you can either remove the crust or leave them on. It doesn’t make much of a difference, but we all have our preferences. Some people leave it on because it’s a waste of bread to cut it off, but I always turn the crust scraps into homemade breadcrumbs for a lager use – so problem solved there!

Shrimp toast recipe on a platter with green onions and sesame seeds.

Common Cooking Methods

Shrimp Toast is usually deep fried or baked. I don’t love either options and think pan-frying (almost shallow frying) is the way to go. You still get the cooking evenness from pan-frying that you would with deep frying, but with less oil!

You can also definitely use the air fryer for these with delicious, crispy results! Just set your air fryer to 350˚F, generously spray the bottom of the fryer basket with cooking spray, as well as the top and bottom of each piece of shrimp toast, and air-fry for 4 to 5 minutes or until bread has toasted and shrimp mixture has just cooked through. **If your bread is very soft, leave slices out to air dry for 1 to 3 hours before spreading with shrimp mixture.**

Should You Use Shrimp or Prawns?

As I mentioned above shrimp toast is also called prawn toast and was originally made with prawns. They are totally interchangeable in this recipe, so use whichever is more ready available at your local market.

Also, if you’re curious about the differences between shrimp and prawns I found this great article that breaks down the differences.

Best Dipping Sauce

I love our shrimp toast recipe with sweet-chili sauce. I think the sauce perfectly compliments the sweetness of the shrimp, while providing a slight bit of heat that balances all the flavors out. You can easily also serve the shrimp toast with a ponzu sauce or even just some soy sauce on the side. You can also enjoy the shrimp toast with no sauce and it’s still very good. Enjoy!

Shrimp toast being served as an appetizer.

More Delicious Shrimp Recipes You Will Love

Shrimp toast close up on the platter.
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Shrimp Toast

The BEST Shrimp Toast recipe you'll ever taste! Our simple, savory shrimp paste mixture is smeared over slices of bread and pan-fried until soft on top and crisp on the bottom! We serve ours with a sweet-chile sauce for absolute shrimp toast perfection!
Course Appetizer, Snack
Cuisine Chinese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5
Calories 405kcal

Ingredients

  • 2 teaspoons peeled and minced ginger
  • 2 minced garlic cloves
  • 1/2 pound shrimp, peeled, deveined and roughly chopped
  • 2 tablespoons minced cilantro
  • 1/3 cup diced water chestnuts
  • 1 egg white
  • 1 thinly sliced green onion
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 10 slices milk bread (or white bread) crusts removed and each piece cut into 2 triangles
  • 2 tablespoons toasted sesame seeds
  • 1/2 cup neutral oil

Instructions

  • Add shrimp paste ingredients into the well of a food processor.Pulse 6 to 8 times. Scrape down sides of the bowl and blend for about 30 seconds. Until a coarse paste has formed.
  • Pulse 6 to 8 times. Scrape down sides of the bowl and blend for about 30 seconds. Until a coarse paste has formed.
  • Spread 1 1/2 tablespoons of mixture onto each triangle of bread and sprinkle with sesame seeds.
  • Repeat until all bread squares have been smeared with shrimp paste.
  • Pour oil into a large pan and place over medium heat. Carefully place half of the triangles of bread, shrimp-side down, and fry for 3 to 4 minutes.Flip toasts over and fry for an additional 2 minutes.
  • Flip toasts over and fry for an additional 2 minutes.
  • Drain on cooling rack or paper towels, before transferring to a platter and serving with sweet-chili sauce.

Video

Notes

**4 pieces = 1 serving**
**Nutritional Information Does Not Include Sauce**
Best Texture for the Shrimp Paste
The topping is called shrimp paste for a reason, as it should really be a paste. This will help the paste spread and adhere onto the bread nicely. Our version uses a shrimp paste, but with a bit of texture. I like biting into the little triangles and feeling some of the shrimp texture. This is also why I like adding water chestnuts to the paste mixture. I really like the tiny bits of texture you get from the water chestnuts as well as the bits of shrimp. If you’re more of a purest you can definitely blitz the shrimp mixture in the food processor until it is indeed a smooth paste!
Common Cooking Methods
Shrimp Toast is usually deep fried or baked. I don’t love either options and think pan-frying (almost shallow frying) is the way to go. You still get the cooking evenness from pan-frying that you would with deep frying, but with less oil!
You can also definitely use the air fryer for these with delicious, crispy results! Just set your air fryer to 350˚F, generously spray the bottom of the fryer basket with cooking spray, as well as the top and bottom of each piece of shrimp toast, and air-fry for 4 to 5 minutes or until bread has toasted and shrimp mixture has just cooked through. **If your bread is very soft, leave slices out to air dry for 1 to 3 hours before spreading with shrimp mixture.**
 

Nutrition

Calories: 405kcal | Carbohydrates: 29g | Protein: 12g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 741mg | Potassium: 178mg | Fiber: 2g | Sugar: 3g | Vitamin A: 117IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 3mg

The post Shrimp Toast appeared first on Spoon Fork Bacon.

Jalapeño and Cheddar Spoon Bread

When you need an easy but incredibly satisfying side dish to serve with a meaty main like Spatchcock Chicken or Wagyu Beef Brisket, this Jalapeno and Cheddar Spoon Bread is a no-brainer. Its soft, souffle-like texture, rich cheddar, and spicy kick from the jalapenos make this spoon bread one of our favorites! Plus, it uses basic ingredients that you likely already have on hand, including cornmeal, milk, butter, flour, eggs, and of course, jalapenos and…

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The post Jalapeño and Cheddar Spoon Bread appeared first on Spoon Fork Bacon.

Jalapeno cheddar spoon bread in a baking dish with some served into a bowl.

When you need an easy but incredibly satisfying side dish to serve with a meaty main like Spatchcock Chicken or Wagyu Beef Brisket, this Jalapeno and Cheddar Spoon Bread is a no-brainer. Its soft, souffle-like texture, rich cheddar, and spicy kick from the jalapenos make this spoon bread one of our favorites! Plus, it uses basic ingredients that you likely already have on hand, including cornmeal, milk, butter, flour, eggs, and of course, jalapenos and cheddar cheese for this rich and spicy spoon bread!

What is Spoon Bread?

Spoonbread is a traditional Southern side dish that’s a mix between corn pudding and corn bread – basically a cornmeal casserole. It has a softer texture that’s almost like a souffle, which means it’s meant to be eaten with a spoon instead of by hand or with a fork.

How to Make Spoon Bread

Ingredients

Ingredients to make jalapeno spoon bread.

Process

  1. Preheat the oven to 375°F. Grease an 8” x 8” baking dish with 1 tablespoon butter and set it aside.
  2. Pour the milk into a medium saucepan and bring it to a boil. Whisk in the cornmeal and salt and continue to whisk until the mixture thickens – for about 3 minutes.
Spoon bread baking dish smeared with butter.
Spoon bread dry ingredients whisked together in a glass bowl.
  1. Remove the milk mixture from the heat, and using a wooden spoon, stir in cheese, jalapenos, and 1 1/2 tablespoons of butter.
  2. Continue to stir until most steam has escaped from the mixture. Beat the eggs into the mixture, one at a time, until fully incorporated. Stir in baking powder, salt and pepper.
Spoon bread wet ingredients being mixed in a bowl.
Spoon bread ingredients in a glass bowl with a whisk.
  1. Pour the mixture into a prepared baking dish and dot the top with the remaining tablespoon of butter.
  2. Bake for 30 to 35 minutes or until it’s just set in the center. Allow the spoonbread to cool for 5 to 7 minutes. Scoop and serve.
Mix ins being added to spoon bread batter.
Spoon bread batter in a glass bowl.
Spoon bread batter in a baking dish.
Spoon bread freshly baked.

Spoon Bread vs Cornbread

While cornbread and spoon bread both use similar ingredients, they have very different textures and serving styles. While cornbread has a firm and crumbly texture, spoon bread is softer and more pudding-like.

To serve, cornbread is sliced into squares while spoonbread is scooped with a spoon.

Spoon bread in a bowl with a fork.

Variations

While we love this version of our spoon bread, you can make it your own and change up the flavor by making any of these substitutions or changes.

Make it mild – leave out the jalapeno peppers or cut them in half for less heat.

Add bacon – crumble four slices of cooked bacon and add it to the batter for a smoky twist.

Add corn – Add a 7 ounce can of whole kernel corn (drained) for more sweet corn flavor and texture.

Make it sweet – add two tablespoons of honey or sugar to the batter.

Change the cheese – The cheese isn’t necessary (but it is delicious!!), so you can leave it out if you wish. Or, feel free to change up the type of cheese. Swap the cheddar for Swiss, mozzarella, Colby, gruyere, or parmesan.

Add more flavor – for a more flavorful spoon bread, add a few tablespoons of fresh herbs like parsley, cilantro, chives, or rosemary.

Storing and Reheating Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat, bake the spoon bread in an oven preheated to 350°F for 5 minutes or until warm. The second best (but easier) method is to warm leftovers in the microwave in a covered dish for 45-60 seconds, or until warm.

What to Serve with Our Spoon Bread Recipe

This jalapeno cheddar spoon bread can substitute any bread or starchy side dish in a variety of meals.

Try serving it with entrees like:

Or alongside some of these delicious side dishes:

More Delicious Side Dish Recipes You Will Love

Jalapeno cheddar spoon bread in a bowl.
Jalapeno cheddar spoon bread in a baking dish with some served into a bowl.
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Jalapeño and Cheddar Spoon Bread

Rich cheddar cheese and a spicy kick of heat from jalapeño peppers make this spoon bread a favorite decadent and incredibly flavor-packed side dish.
Course Side Dish
Cuisine Southern
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 361kcal

Ingredients

spoon bread

  • 7 tablespoons unsalted butter melted and divided
  • 1 cup all purpose flour
  • 1/2 cup yellow cornmeal
  • 3 tablespoons sugar
  • 2 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1 1/2 cups whole milk
  • 2 large eggs
  • 6 ounces shredded cheddar cheese (by weight)
  • 2 jalapeños seeded and diced
  • 3 thinly sliced green onions divided

garnishes

  • 3 1/2 tablespoons honey divided
  • 2 teaspoons sea salt flakes divided

Instructions

  • Preheat oven to 375°F.
  • Brush a 8” x 8” baking dish with 1 tablespoon butter and set aside.
  • In a mixing bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
  • Add milk and eggs and whisk together.
  • Stir in remaining butter until well combined.
  • Fold in cheese, jalapenos and 2 thinly sliced green onions.
  • Pour mixture into the prepared baking dish. Bake for 28 to 30 minutes or until just set in the center. Allow to cool for 5 to 7 minutes.
  • Scoop into bowls and top with a drizzle of honey, some sliced green onions and a sprinkle of sea salt flakes. Serve.

Notes

Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, bake the spoon bread in an oven preheated to 350°F for 5 minutes or until warm. The second best (but easier) method is to warm leftovers in the microwave in a covered dish for 45-60 seconds, or until warm.

 

Nutrition

Calories: 361kcal | Carbohydrates: 35g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 94mg | Sodium: 1299mg | Potassium: 178mg | Fiber: 2g | Sugar: 15g | Vitamin A: 735IU | Vitamin C: 5mg | Calcium: 282mg | Iron: 1mg

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Baked Ziti

This Baked Ziti recipe is so classic and delicious and the perfect make ahead weeknight meal. You can totally make your own sauce but you can also buy a great quality jar from the store to keep things simple. We love this jarred marinara sauce. This recipe also makes really great leftovers for the next day. It reheats really well and you don’t have to worry about this dish drying out since we’ve made ours…

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The post Baked Ziti appeared first on Spoon Fork Bacon.

Baked ziti in a baking dish with some scooped out next to it.

This Baked Ziti recipe is so classic and delicious and the perfect make ahead weeknight meal. You can totally make your own sauce but you can also buy a great quality jar from the store to keep things simple. We love this jarred marinara sauce.

This recipe also makes really great leftovers for the next day. It reheats really well and you don’t have to worry about this dish drying out since we’ve made ours pretty saucy. Our baked ziti so comforting, delicious and makes enough to feed a small crowd.

What is Baked Ziti?

Baked Ziti is a classic American Italian dish. It is made in a casserole dish, and typically uses a tomato sauce, and cheese, as well as other ingredients to suit your taste. It is prepared with cooked ziti pasta, and then baked in the oven.

How to Make Baked Ziti

Ingredients

Ingredients to make baked ziti.

Process

  1. Preheat oven to 350°F. Fill a large pot with water and bring to a boil. Add a small handful of salt and pasta to water and stir. Boil pasta for 7 to 10 minutes, stirring occasionally, or until pasta is al dente. Drain, toss with a teaspoon of oil, pour into a large mixing bowl.
  2. Pour olive oil into a large sauté pan and place over medium- high heat. Add sausage and break apart with a wooden spoon. Cook sausage for about 5 minutes or until evenly browned. Drain and add to pasta.
Pasta in a colander draining for baked ziti.
Meat mixed with pasta in a bowl for baked ziti.
  1. Add marinara and stir together.
  2. Add 1 1/2 cups mozzarella and 1/4 cup Parmesan.
Marinara sauce mixed with pasta and meat.
Cheese being mixed with pasta and meat for baked ziti.
  1. Fold together until fully incorporated. Adjust seasonings as needed.
  2. Pour mixture into a lightly greased 8”x 8” baking dish.
Baked ziti mixed in a bowl.
Ziti mixture loaded in a baking dish.
  1. Top ziti with remaining mozzarella and Parmesan.
  2. Bake for 20 to 25 minutes. Transfer to broiler for 1 or 2 minutes until top has browned and is bubbling. Allow ziti to cool for 5 to 7 minutes, top with fresh basil leaves and serve.
Baked ziti in a baking dish topped with some cheese.
Baked ziti baked in a baking dish.

Make Ahead and Freezing Instructions

Make Ahead

Prepare the recipe as directed, until it’s time to place it in the oven. Tightly wrap the ziti in foil and place it in the refrigerator for up to three days.

When ready to serve bake the ziti, with the foil, for 15 minutes. Remove foil and continue to bake for an additional 15 minutes, or until completely heated through.

Freezing

Prepare the recipe as directed, until it’s time to place it in the oven. Tightly wrap the ziti in foil and place it in the freezer for up to three months.

When ready to serve place frozen ziti directly into a hot oven, with foil, for 45 minutes. Remove foil and continue to bake for an additional 15 minutes, or until completely heated through.

Baked ziti in a baking dish.

What to Serve with Baked Ziti

Baked Ziti is a great stand alone dish, but if you want something to sop up any extra sauce or you’re looking to add some vegetables/greens to the meal, our favorite options are below!

Variations

  • The Italian pork sausage can be swapped out for turkey sausage or a plant-based alternative.
  • Sautéed mushrooms can also be swapped into for the sausage for the vegetarian friendly option.
  • Sautéed spinach, kale and blanched broccoli florets can be added to the mixture to get more vegetables into the dish (just add a little more sauce to the mixture to ensure the dish doesn’t end up dry out of the oven.
  • Try stirring a small amount of cream into the sauce before combining with the other ingredients for a richer sauce.
Close up on a baking dish full of baked ziti.

More Delicious Baked Pasta Recipes You Will Love

Baked ziti on a plate with a fork on it.
Close up on baked ziti with a spoon in it.
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Baked Ziti

Baked Ziti – our delicious baked pasta casserole that is so cozy and comforting and incredibly easy to make! You can prep and freeze it ahead of time for worry free weeknight dinners!
Course dinner
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 389kcal

Equipment

  • casserole dish

Ingredients

  • 8 ounces ziti pasta
  • 1 tbsp extra virgin olive oil
  • 3 sweet or spicy Italian sausages casings removed
  • 2 cups marinara sauce homemade or store bought
  • 2 cups shredded mozzarella cheese divided
  • 1/2 cup parmesan grated
  • salt and pepper to taste
  • basil leaves garnish

Instructions

  • Preheat oven to 350°F.
  • Fill a large pot with water and bring to a boil. Add a small handful of salt and pasta to water and stir. Boil pasta for 7 to 10 minutes, stirring occasionally, or until pasta is al dente. Drain, toss with a teaspoon of oil, pour into a large mixing bowl.
  • Pour remaining olive oil into a large sauté pan and place over medium- high heat. Add sausage and break apart with a wooden spoon. Cook sausage for about 5 minutes or until evenly browned. Drain and add to pasta.
  • Add marinara, 1 1/2 cups mozzarella and 1/4 cup parmesan and gently fold together until fully incorporated. Adjust seasonings.
  • Pour mixture into a lightly greased 8”x 8” baking dish and top with remaining mozzarella and parmesan. Bake for 20 to 25 minutes. Transfer to a broiler and broil for 1 to 2 minutes until browned and bubbling.
  • Allow ziti to cool for 5 to 7 minutes before topping with basil leaves and serving.

Video

Notes

Make Ahead: Prepare the recipe as directed, until it’s time to place it in the oven. Tightly wrap the ziti in foil and place it in the refrigerator for up to three days. When ready to serve bake the ziti, with the foil, for 15 minutes. Remove foil and continue to bake for an additional 15 minutes, or until completely heated through.
Freeze Ahead: Make recipe through step #6. Place baking dish in freezer until completely frozen. Tightly cover with foil or plastic wrap and store in freezer until ready to use. When ready to use, preheat oven to 350˚F. Place covered, frozen ziti directly into oven and bake for 45 minutes. Uncover and continue baking for an additional 15 minutes or until completely heated through and cheese on top has melted and browned. Serve.

Nutrition

Calories: 389kcal | Carbohydrates: 26g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 58mg | Sodium: 1311mg | Potassium: 379mg | Fiber: 2g | Sugar: 3g | Vitamin A: 503IU | Vitamin C: 5mg | Calcium: 238mg | Iron: 2mg

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