Hot Cheeto Cheese sticks

Hot Cheeto Cheese sticks
It’s time to turn up the heat with Hot Cheeto Cheese Sticks! My kids are obsessed with these treats so we worked together to create this delicious mash-up! Crispy and crunchy on the outside with ooey, gooey mozzarella in …

Hot Cheeto Cheese Sticks on the plate.

Hot Cheeto Cheese sticks

It’s time to turn up the heat with Hot Cheeto Cheese Sticks! My kids are obsessed with these treats so we worked together to create this delicious mash-up! Crispy and crunchy on the outside with ooey, gooey mozzarella in the middle, this fun finger food is the perfect party snack, tailgate treat, appetizer, or game-day…

READ: Hot Cheeto Cheese sticks

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

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Chili Cheese Dip

Chili Cheese Dip
This Easy Chili Cheese Dip was my grandma’s staple recipe. It has been at our family functions for too many years to even count! Made with just chili, cream cheese, salsa, and shredded cheese, this cheesy dip is great for game da…

tortilla chips dipped into chili cheese dip.

Chili Cheese Dip

This Easy Chili Cheese Dip was my grandma’s staple recipe. It has been at our family functions for too many years to even count! Made with just chili, cream cheese, salsa, and shredded cheese, this cheesy dip is great for game day, potlucks, and family gatherings. Chili Cheese Dip You cannot go wrong with my…

READ: Chili Cheese Dip

grilled feta with asparagus chimichurri

My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but noth…

My superpower? Dropping recipes so late on the Friday of a holiday weekend, absolutely nobody will see them. Well, except you. I’m here for us last-minute planners, we indecisive “I want to make something new this weekend, but nothing has jumped out at me.” I hope we can stop scrolling now.

grilled feta with asparagus chimichurri-02
grilled feta with asparagus chimichurri-07

I haven’t been able to get Jessica Merchant’s chimichurri and pistachio grilled feta out of my head since it crossed my social media threshold a couple weeks ago. I’ve been on a green chimichurri kick (how 90s!) for the last month when I realized, after making some in preparation for the grilled chicken episode of The Recipe with Kenji and Deb that I never needed to let leftover parsley go to waste again. A bundle so easily makes a batch of one of the greatest of all the great fresh green sauces and I’ve been putting it on everything since… but feta. Until now.

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Easy Sheet Pan Pizza

Dinner roll sheet pan pizza.Our Easy Sheet Pan Pizza has a golden, crispy crust topped with tangy marinara, colorful veggies, and gooey mozzarella!

Dinner roll sheet pan pizza.

Craving a homemade pizza that’s easy, delicious, and packed with flavor? Look no further than our Easy Sheet Pan Pizza! Picture a golden, crispy crust topped with tangy marinara, colorful veggies, and gooey mozzarella — it’s perfect for any pizza-lover looking to satisfy their craving without all the work!

Dinner roll sheet pan pizza slices.

What is Easy Sheet Pan Pizza?

Easy Sheet Pan Pizza is the ultimate crowd-pleaser! It’s perfect for those nights when you crave a delicious, homemade pizza without all the fuss. We make it easy by taking a risen fluffy dough and topping it with a generous drizzle of rich, fragrant olive oil, a sprinkle of aromatic dried oregano, and a dash of salt to set the stage.

Then, we add flavorful marinara sauce and scatter colorful veggies and tangy Kalamata olives over the top. The vibrant medley of veggies is as much a feast for your eyes as it is for your taste buds! Finally, we blanket the whole creation with a generous handful (or several!) of shredded mozzarella cheese, ready to melt into gooey, bubbly perfection.

Ingredients You Need

  • Frozen Dinner Rolls – Using frozen dinner rolls simplifies the process of making the dough, saving so much time while also providing a consistent yet super easy base for the pizza.
  • Olive Oil – Drizzling olive oil over the dough ensures a rich, flavorful crust that crisps up beautifully during baking.
  • Dried Oregano – A sprinkle of dried oregano adds that essential herbaceous flavor that enhances the overall taste of the pizza.
  • Salt – A dash of salt is super crucial for balancing flavors and bringing out the best in all of the other ingredients.
  • Marinara Sauce – Spreading marinara sauce evenly over the dough forms the flavorful base layer, infusing the pizza with rich tomato goodness.
  • Red Onion – Sliced red onion adds a subtle sweetness and a bit of crunch, contributing to both the texture and flavor profile.
  • Green Pepper – Green pepper slices provide a fresh and slightly bitter, yet pleasant, flavor that complements the rest of the ingredients.
  • Red Pepper – Sliced red pepper brings a hint of sweetness and vibrant color to the pizza.
  • Yellow Pepper – Yellow pepper slices add a mild, sweet flavor and a pop of bright color, making the presentation of the pizza even prettier.
  • Kalamata Olives – Kalamata olives offer a briny, tangy flavor that adds depth and complexity to the pizza.
  • Shredded Mozzarella Cheese – Shredded mozzarella is a classic on pizza — it melts beautifully, creating a gooey, bubbly topping that holds all the ingredients together.
A slice of dinner roll sheet pan pizza.

How to Make Easy Sheet Pan Pizza

  1. Prepare rolls. Place all of the frozen dinner rolls on a prepared large sheet pan and let them rise per the instructions on the package. Then, press the down down and top with olive oil, oregano, and salt. 
  2. Add toppings. Pour the marinara sauce over the dough evenly before adding the veggies and olives and sprinkling the cheese over the top.
  3. Bake. Put the pan in the oven and bake until the cheese is browned and bubbly and the crust has reached a gorgeous golden brown color. 

Variations

  • Pepperoni – Adding pepperoni gives the pizza a classic, savory flavor with a bit of spice, making the pizza even more satisfying and hearty.
  • Mushrooms – Including mushrooms adds an earthy, umami flavor that pairs well with the other toppings.
  • Spinach – Fresh spinach brings a burst of color to the table as well as a boost of nutrients.
  • Feta Cheese – Crumbled feta cheese — one of our faves — adds a tangy, salty element that adds a unique twist.
  • Pineapple – Yes, we know it’s controversial — don’t come for us! But, pineapple chunks can add a sweet, juicy contrast to the savory toppings, if you’re into fruit on your pizza.
  • Bacon – Crispy bacon bits bring a rich, smoky flavor to the pizza.
  • Artichoke Hearts – Adding artichoke hearts provides a tender, slightly tangy flavor that adds a bit more complexity to the pizza.
  • Pesto Sauce – Swapping out marinara for pesto sauce gives the pizza a fresh, herbaceous flavor with a creamy texture that’s a fun twist on standard tomato sauce. If you want, you can still use the tomato sauce but add a few dollops of pesto on top.
  • Buffalo Chicken – Adding shredded buffalo chicken introduces a spicy, tangy element that is perfect for pizza lovers who want a bit of heat.
  • Sun-Dried Tomatoes – Sun-dried tomatoes offer a concentrated, sweet-tart flavor when you sprinkle them on as a topping.

Can I Store Leftovers? 

You sure can store this easy pizza! But it can get soggy, so make sure to reheat it in an air-fryer or oven to eliminate some of the moisture that may seep into the crust. 

Sheet pan pizza can be stored in the refrigerator for up to 3-4 days. To keep it fresh, place the leftovers in an airtight container or wrap them tightly in plastic wrap or aluminum foil.

For longer storage, you can freeze the pizza for up to 2 months. Make sure to wrap each piece individually in plastic wrap and then place them in a freezer-safe bag or container to prevent freezer burn. 

More Super Simple Recipes with Pizza Flavor

Craving more pizza goodness with the trouble of takeout? We’ve got you covered with these easy recipes that are packed full of pizza-style flavor!

Chicken Crust Pizza

Pizza Baked Chicken

Pizza-Flavored Oven Baked Asparagus

Feta Gyro Baked Pizza

A piece of sheet pan pizza.
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Easy Sheet Pan Pizza

Our Easy Sheet Pan Pizza has a golden, crispy crust topped with tangy marinara, colorful veggies, and gooey mozzarella!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: easy sheet pan pizza, sheet pan pizza, sheet pan pizza recipe
Servings: 12 servings
Author: Food Dolls

Equipment

  • 1 Large Sheet Pan

Ingredients

  • 36 frozen dinner rolls
  • 3 Tablespoons olive oil
  • 1 Tablespoon dried oregano
  • A dash of salt
  • 1 cup marinara sauce
  • 1/2 red onion sliced
  • 1/2 green pepper sliced
  • 1/2 red pepper sliced
  • 1/2 yellow pepper sliced
  • 1/2 cup sliced Kalamata olives
  • 1 cup mozzarella cheese shredded

Instructions

  • Preheat your oven to 375°F (190°C).
  • Take a large sheet pan and evenly distribute the 36 frozen dinner rolls on it. Allow the rolls to rise according to the package instructions.
    36 frozen dinner rolls
    Dinner rolls rising.
  • Once risen, gently press down the dough with your fingers and drizzle the olive oil over the top. Sprinkle with dried oregano and a dash of salt.
    3 Tablespoons olive oil, 1 Tablespoon dried oregano, A dash of salt
    Uncooked dinner rolls being pressed down.
  • Spread the marinara sauce evenly over the dough.
    1 cup marinara sauce
    Marinara sauce being spread over raw dinner rolls.
  • Evenly distribute the red onion, green pepper, red pepper, yellow pepper, and Kalamata olives over the sauce.
    1/2 red onion, 1/2 green pepper, 1/2 red pepper, 1/2 yellow pepper, 1/2 cup sliced Kalamata olives
    Raw dinner rolls topped with pizza sauce, peppers, onions, and olives.
  • Sprinkle the mozzarella cheese evenly across the top of the toppings.
    1 cup mozzarella cheese
    Raw dinner rolls topped with pizza sauce, chopped veggies, olives, and cheese.
  • Place the sheet pan in the preheated oven and bake for about 30 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
    Baked sheet pan pizza.

Nutrition

Serving: 1serving | Calories: 83kcal | Carbohydrates: 4g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 259mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 1mg

Cowboy Caviar

Cowboy caviar is a guaranteed crowd-pleaser! This zesty dip is made with black-eyed peas, beans, sweet corn, and other veggies. It’s fresh, tangy, and perfect for scooping up with tortilla chips. This cowboy caviar recipe is super easy to make, a…


Cowboy caviar is a guaranteed crowd-pleaser! This zesty dip is made with black-eyed peas, beans, sweet corn, and other veggies. It’s fresh, tangy, and perfect for scooping up with tortilla chips. This cowboy caviar recipe is super easy to make, and it tastes better if you make it ahead. If you don’t already have a signature dish that you bring to potlucks, cookouts, and other get-togethers, you might have found it. Cowboy Caviar Recipe Ingredients You only need a few simple ingredients to make this cowboy caviar recipe: Black beans and black-eyed peas – They make up the bulk of this […]

Zucchini Dip

A bowl of zucchini dip with cucumbers, celery, pita, mini bell peppers, and crackers.To know us is to know that we absolutely adore dips, and this Zucchini Dip is at the top of…

A bowl of zucchini dip with cucumbers, celery, pita, mini bell peppers, and crackers.

To know us is to know that we absolutely adore dips, and this Zucchini Dip is at the top of our list of favorites. Tangy, creamy, and even a little nutty, this dip is the perfect way to use up all of those zucchini from the garden, but even if you don’t already have them around, this recipe may just inspire a quick trip to the store to grab them!

A bowl of zucchini dip on a platter with cucumbers, celery, pita, mini bell peppers, and crackers.

What is Zucchini Dip?

Zucchini dip is our go-to for a fresh, creamy, and utterly delicious snack that’s perfect for any occasion. All we do is quickly cook up some zucchinis and blend them with rich olive oil, nutty tahini, tangy Greek yogurt, and garlic for a dip that’s light, flavorful, and satisfyingly creamy.

We like to serve our dip up with homemade crispy pita chips or fresh veggie sticks but you can also spread it on some crusty bread — and it’s perfect for taking sandwiches and wraps to the next level. Whether it’s for a casual family snack, a party appetizer, or a picnic treat, this zucchini dip is always a hit!

Ingredients You Need

  • Large Zucchinis – Fresh zucchinis provide a mild, slightly sweet flavor and a creamy texture when blended. Plus, they add a big boost of nutrients to the dip.
  • Olive Oil – Olive oil adds rich flavor and helps to blend the ingredients so that the dip is super smooth.
  • Salt – Salt brings out the natural flavors of the zucchini and balances the other ingredients.
  • Pepper – Pepper adds just a touch of subtle heat.
  • Tahini – We love the nutty, creaminess that tahini brings to the table in this dip!
  • Garlic Cloves – Garlic gives the dip bold flavor and an irresistible aroma.
  • Greek Yogurt – Greek yogurt provides a refreshing tanginess and also helps to make it creamy.

How to Quickly Whip Up This Easy Zucchini Dip

  1. Prep zucchini. Place the sliced zucchini on a prepared baking sheet in a single layer, season with salt and pepper, and add olive oil. 
  2. Bake. Place the zucchini in the preheated oven and bake until it becomes soft. 
  3. Combine. Add the baked zucchini to a food processor or high-speed blender along with the remaining ingredients and blend until the mixture is completely combined and silky smooth. 
  4. Adjust. Add salt or pepper as needed and serve or store. 

Variations

  • Lemon Juice – Adding a splash of lemon juice can brighten up the dip.
  • Herbs – Herbs like dill, parsley, or mint add fresh flavor. We prefer to use fresh herbs but dried herbs will work, too.
  • Cumin – We adore cumin! Adding it to this dip gives it earthiness and complexity.
  • Crushed Red Pepper Flakes –  If you want to give the dip a spicy kick, sprinkle in some red pepper.
  • Toasted Pine Nuts – For a little texture, mix toasted pine nuts into the dip or use them as a garnish.
  • Feta Cheese – Crumbled feta cheese can add some salty tanginess. Fold it into the dip or sprinkle it on top.
  • Smoked Paprika – A dash of smoked paprika will give the dip smokiness and a subtle sweetness.
  • Sun-Dried Tomatoes – Chopped sun-dried tomatoes add both sweet and tart flavor and add a bright pop of color.
  • Consistency – If you want to make this recipe into a zucchini dipping sauce for proteins or finger foods, just add extra olive oil until it reaches the consistency you’re looking for.

Can I Store Leftovers? 

When we serve this dip we rarely have leftovers! But, if you do, you can certainly keep them in the dip in the fridge to snack on later or to use as a spread on sandwiches. 

Store zucchini dip in an airtight container in the refrigerator for 3-4 days. Be sure to give it a good stir before serving!

More Delicious Dips

Can’t get enough dreamy, creamy goodness to dip into? Same here! We have plenty more dips for you to check out.

Spicy Feta Dip Recipe (Tirokafteri)

7 Layer Greek Dip

Spinach Olive Dip

Pizza Dip with Cheese Crostini

A bowl of zucchini dip on a platter with cucumber, celery, pita, mini bell peppers, and crackers.
A bowl of zucchini dip with crackers, pita bread, and mini bell peppers.
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Roasted Zucchini Dip Recipe

Tangy, creamy, and even a little nutty, this zucchini dip is the perfect way to use up all those extra zucchini from the garden!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Snack
Cuisine: American, Mediterranean
Keyword: roasted zucchini dip, zucchini dip, zucchini dipping sauce
Servings: 4 servings
Author: Food Dolls

Ingredients

  • 2 large zucchinis sliced 1 inch thick
  • 1 teaspoon salt divided
  • 1 teaspoon pepper divided
  • 3 Tablespoons olive oil
  • 3 tablespoons tahini
  • 2 garlic cloves
  • 1/4 cup Greek yogurt

Instructions

  • Preheat your oven to 350°F (175°C).
  • Arrange the zucchini slices on a baking pan. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, and drizzle with 3 tablespoons olive oil.
    2 large zucchinis, 1 teaspoon salt, 1 teaspoon pepper, 3 Tablespoons olive oil
  • Bake in the preheated oven for 30 minutes until the zucchini is tender.
  • Once the zucchini is done, transfer the slices to a food processor.
  • Add the tahini, garlic cloves, the remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and Greek yogurt to the food processor.
    3 tablespoons tahini, 2 garlic cloves, 1/4 cup Greek yogurt
  • Blend until the mixture is smooth and creamy.
  • Taste and adjust seasoning if needed.
  • Enjoy this creamy zucchini dip as a delightful spread or a dip for your favorite vegetables and crackers!

Nutrition

Serving: 1serving | Calories: 749kcal | Carbohydrates: 27g | Protein: 18g | Fat: 67g | Saturated Fat: 10g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 40g | Cholesterol: 3mg | Sodium: 2393mg | Potassium: 1352mg | Fiber: 7g | Sugar: 12g | Vitamin A: 828IU | Vitamin C: 74mg | Calcium: 203mg | Iron: 4mg

Olive Salad

A bowl of olive salad.This Mediterranean-inspired olive salad recipe features olives, fresh veggies, chickpeas, and a tangy olive oil dressing for a vibrant side!

A bowl of olive salad.

This absolutely drool-worthy Olive Salad recipe is one of our favorite side dishes and snacks! It’s a perfect blend of flavors and textures and is packed full of fresh ingredients topped with a tangy, aromatic dressing, There’s no way any olive-lover will be able to turn down this delectable dish!

A bowl of olive salad with a spoon sticking out.

What is Olive Salad?

This olive salad is a vibrant, Mediterranean-inspired dish that’s as delicious as it is nutritious. It’s an amazing medley of hearty chickpeas, tangy olives, and fresh vegetables, all brought together by a zesty, aromatic dressing. The combination of juicy tomatoes, crunchy red pepper, and a hint of jalapeño provides an absolute symphony of flavors and textures, while fresh herbs like parsley and mint add a refreshing touch. 

The dressing, made with rich olive oil, lemon juice, and a blend of sumac and za’atar, infuses the salad with a fun and flavorful twist. We love this olive salad because it’s not only bursting with bold, bright flavors but it’s also packed with wholesome ingredients that make it a satisfying and healthy choice for any meal.

Ingredients You Need

  • Chickpeas – Chickpeas add a hearty, protein-packed base to our olive salad, making it both filling and nutritious! Be sure to drain and rinse them.
  • Kalamata Olives – Kalamata olives bring a rich, briny flavor that gives our salad the perfect Mediterranean twist. Make sure they’re pitted!
  • Green Olives – Green olives add a nice contrast with their slightly tangy and savory taste, balancing the flavors perfectly. Don’t forget to ensure these are pitted, too. 
  • Red Pepper – Red pepper adds a burst of color and a sweet crunch that brightens up every bite.
  • Tomato – Juicy, ripe tomatoes lend a fresh, summery flavor that makes the salad oh-so-refreshing.
  • Red Onion – Soaking red onion in water mellows its sharpness, adding just the right amount of zing without overpowering the salad.
  • Jalapeño – A touch of jalapeño brings a hint of heat, adding a little kick to our dish. Be sure to discard the seeds and chop it finely.
  • Parsley – Fresh parsley adds a pop of green and a herby brightness that ties all the flavors together.
  • Mint – Mint gives the salad a cool and refreshing flavor. 
A bowl of red and green olives, fresh herbs, red onion, bell peppers, and chickpeas.

Dressing

  • Olive Oil – Olive oil is the rich, silky base for our dressing, bringing all the ingredients together with its luscious texture and flavor.
  • Juice Of Lemon – A squeeze of fresh lemon juice adds a zesty tang that brightens up the entire salad.
  • Salt – A pinch of salt enhances all the natural flavors, making each ingredient pop.
  • Pepper – Just the right amount of pepper adds a subtle kick and depth to our salad.
  • Sumac – Sumac lends a unique, tangy, and slightly citrusy flavor that gives our salad a unique twist.
  • Za’atar – Za’atar brings in an aromatic blend of herbs and spices, infusing our salad with authentic Middle Eastern flair.
  • Garlic Clove – Minced garlic adds a punch of savory goodness, making every bite irresistibly flavorful.

How to Make This Super-Easy Olive Salad Recipe

  1. Combine Salad. Add all of the salad ingredients to a large bowl and toss until combined. 
  2. Make the Dressing. Pour all of the dressing ingredients into a small bowl and stir. 
  3. Bring Together. Add the dressing to the salad mixture and stir to coat. 
  4. Refrigerate. Chill the dressed salad in the fridge for at least half an hour before serving.
Close up view of olive salad with chickpeas, tomatoes, red onion, and herbs.

Variations

  • Beans – Instead of chickpeas, try using other beans like cannellini beans or black beans for a different texture and flavor.
  • Different Olive Types – Experiment with various olive varieties such as Castelvetrano, Niçoise, or Cerignola for unique taste profiles.
  • Citrus – Swap lemon juice for lime or orange juice to add a different citrusy zing to the dressing.
  • Spice it Up – Enhance the dressing with a pinch of crushed red pepper flakes or cayenne pepper for a spicy kick.
  • Herbs – Incorporate different fresh herbs like basil, oregano, or cilantro along with or instead of parsley and mint for varied herbal notes.
  • Veggies – Mix in additional veggies like cucumber, avocado, or artichoke hearts to add extra freshness and crunch.
  • Nuttiness – Add toasted pine nuts, almonds, or walnuts for a nutty flavor and satisfying crunch.
  • Cheese – Sprinkle crumbled feta, goat cheese, or Parmesan on top for a creamy, salty addition to the salad.
  • Sweetness – For a hint of sweet flavor, toss in some diced mango, pomegranate seeds, or dried cranberries.
  • Protein – While we’ve already included some plant-based protein, you can also incorporate grilled chicken, shrimp, or tofu.

Can I Store Leftovers? 

This simple salad is so easy to store and you don’t have to deal with any sogginess! 

Refrigerator – Store this salad in an airtight container for 3-5 days so you can snack on it all week or serve it alongside other dishes.

Freezer – While you likely can freeze this dish we don’t recommend it. Most of the ingredients will not retain their original texture once thawed. 

More Mediterranean-Style Recipes

Want more mouthwatering Mediterranean dishes to amp up your meal-planning or side dish game? You’re in luck! Here are a few of our favorites. 

Mediterranean Cobb Salad

Vegetable Galette

Mediterranean Tuna Salad

Sun-Dried Tomato Chicken Meatballs

A bowl of olive salad with a spoon sticking out.
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Easy Olive Salad Recipe

This Mediterranean-inspired olive salad recipe features olives, fresh veggies, chickpeas, and a tangy olive oil dressing for a vibrant side!
Prep Time10 minutes
Marinade Time30 minutes
Total Time40 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Mediterranean
Keyword: olive salad, olive salad recipe
Servings: 4 serving
Author: Food Dolls

Equipment

Ingredients

Olive Salad:

  • 1 can chickpeas drained and rinsed
  • 1/2 cup Kalamata olives pitted
  • 1/2 cup Manzanilla green olives pitted
  • 1/2 red pepper diced
  • 1 medium roma tomato diced
  • 1/2 medium red onion thinly sliced (soaked in water)
  • 1 jalapeño seeded and finely chopped
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint

Dressing:

  • 1/2 cup olive oil
  • Juice of 1/2 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon sumac
  • 1 teaspoon za’atar
  • 1 garlic clove minced

Instructions

  • In a large bowl, combine the chickpeas, Kalamata olives, green olives, diced red pepper, diced tomato, soaked red onion, chopped jalapeño, chopped parsley, and chopped mint.
    1 can chickpeas, 1/2 cup Kalamata olives, 1/2 cup Manzanilla green olives, 1/2 red pepper, 1 medium roma tomato, 1/2 medium red onion, 1 jalapeño, 1/4 cup chopped parsley, 1/4 cup chopped mint
  • In a separate small bowl, whisk together the olive oil, lemon juice, salt, pepper, sumac, za’atar, and minced garlic to create the dressing.
    1/2 cup olive oil, Juice of 1/2 lemon, 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon sumac, 1 teaspoon za’atar, 1 garlic clove
  • Pour the dressing over the salad ingredients and toss well to coat everything evenly.
  • Let the salad marinate for at least 30 minutes before serving to allow the flavors to meld.

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 21g | Protein: 7g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 24g | Sodium: 1429mg | Potassium: 356mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1356IU | Vitamin C: 35mg | Calcium: 85mg | Iron: 3mg

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.

Bacon Wrapped Water Chestnuts (Pūpūs)

Water chestnuts are wrapped in bacon and then marinated to perfection for a tasty little snack we can’t get enough of. Our recipe has been perfected over 30 years for the perfect pūpū.
The post Bacon Wrapped Water Chestnuts (Pūpūs) appeared first on T…

Water chestnuts are wrapped in bacon and then marinated to perfection for a tasty little snack we can't get enough of. Our recipe has been perfected over 30 years for the perfect pūpū.

The post Bacon Wrapped Water Chestnuts (Pūpūs) appeared first on The Stay At Home Chef.