Quick & Easy – FoodWatcher

Yaki Udon

Yaki Udon is one of my favorite weeknight meals to make. Not only is it quick and easy to make, but it’s delicious and can be make a million different ways. We’ve made our version today with lots of vegetables, but it can be made with some diced/ground chicken, beef or shrimp for some added protein. What is Yaki Udon? Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based…

The post Yaki Udon appeared first on Spoon Fork Bacon.

Yaki udon noodle recipe in a bowl with chopsticks.

What is Yaki Udon?

Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based sauce. It can contain a variety of vegetables such as carrots, bok choy, cabbage, onion, mushrooms, etc as well and protein such as chicken, beef, shrimp, tofu, pork.

How to Make Yaki Udon

Yaki udon ingredients to make a yaki udon recipe.

Process

In a small bowl whisk together sauce ingredients. Set aside.
Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse in cool water and set aside.

Yaki udon sauce wjisked together in a measuring cup.

Udon noodles cooked and draining in a colander.

Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.

Vegetables cooking in a skillet to make yaki udon noodles.

Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce. Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.

Remove yaki udon from heat and top with green onions. Serve.

Udon noodles in a bowl with green onions on top.

What is Dark Soy Sauce?

Dark soy sauce is a more viscous soy sauce with a darker color and sweeter taste. It’s often used as a marinade, sauce or glaze rather than in a dipping sauce. Although dark soy sauce contains more salt than light soy sauce, it has a more distinct soy flavor that makes it taste less salty.

Tips for Making the Best Yaki Udon

Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it with the sauce or the dish will become too salty).
There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.

Yaki udon noodles with chop sticks taking a bite.

More Delicious Noodle Recipes You Will Love

Yaki Udon

A simple and delicious recipe for Yaki Udon, made in under 30 minutes! Our recipe is packed full of flavor, vegetarian friendly and can be easily customized based on personal preference! We promise you will love this easy weeknight dinner!

Course dinner, Main Course, Side Dish

Cuisine Japanese

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 279kcal

Author Teri & Jenny

Ingredients

sauce

2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon mirin
1 tablespoon light brown sugar
1 teaspoon chili sauce (such as Sambal Oelek)

noodles

16 ounces fresh udon noodles
2 tablespoons neutral oil
1/2 small onion thinly sliced
1 small carrot julienne (cut into matchsticks)
2 minced garlic cloves
6 shiitake mushrooms stemmed and thinly sliced
2 baby bok choy ends removed and thinly sliced on a bias
2 green onions thinly sliced

US Customary – Metric

Instructions

In a small bowl whisk together sauce ingredients. Set aside.
Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse with cool water and set aside.
Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce.
Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
Remove from heat and top with green onions. Serve.

Video

Notes

**If using light soy sauce increase amount to 1 ½ to 2 tablespoons.**

Tips for Making the Best Yaki Udon

Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it or the dish will become too salty).
There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.

Nutrition

The post Yaki Udon appeared first on Spoon Fork Bacon.

Easy Pork Chops with Mushrooms Sautéed in Bourbon

Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy…

The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.

Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!

Four pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

Elevate Your Pork Chop Game with This Irresistible Recipe

While sifting through Mom’s recipe files one afternoon, I stumbled upon a fabulous mushroom sauce – a delightful blend of sautéed mushrooms with garlic, butter, and a splash of Jack Daniels (her go-to winter drink), finished with crispy bacon, Worcestershire sauce, parsley, and thyme. The rich, earthy notes of these bourbon-soaked mushrooms seemed like the perfect complement to grilled tender pork chops – and I wasn’t wrong!

Why This Easy Pork Chop Recipe Works

Classic pairing. Mushrooms and pork are an ideal combination, offering a balanced blend of savory flavors and textures.
Bold flavor. When infused with the caramelized notes of bourbon, the sauteed mushrooms take on a depth of flavor that elevates the entire dish to new heights.
Quick cooking. Boneless pork chops cook faster and tend to be leaner, making them a convenient, healthier choice for a speedy dinner.
Versatile. These pork chops can be cooked on a grill, in sous vide, or pan-seared to perfection (directions for all 3 methods included!). And, you can substitute apple juice or apple cider for the bourbon for a non-alcohol version.
No cream or canned soup. Unlike many pork and mushroom recipes that rely on cream or canned soup, Mom’s sauce is cleaner, fresher, and brimming with rich mushroom flavor.
Quick and easy. With just one pan for the sauce and no marinating required, this dish is quick and easy to prepare with pantry ingredients. Even the pork chop seasoning calls for only 4 ingredients!

Ingredients Needed for This Pork Chops With Mushrooms Recipe

Here’s all you need to create this impressive and easy pork chop recipe (details, including quantities, are provided in the recipe card below):

Mushroom Bourbon Sauce

Butter
Bacon
Garlic
Button or cremini (baby bella) mushrooms
Bourbon (preferably Jack Daniels)
Chicken broth or chicken stock
Worcestershire sauce
Fresh parsley
Fresh thyme leaves
Kosher or sea salt
Fresh ground black pepper

Grilled Pork Chops

Boneless pork loin chops
Extra virgin olive oil
Garlic powder
Onion powder
Paprika
Dried parsley
Vegetable, canola, or other high smoke point oil

Close up of pork chops on a white latter with mushroom sauce spooned over top, garnished with fresh thyme

How to Make Grilled Pork Chops with Mushrooms

Here’s a step-by-step description of how to make mom’s mushroom bourbon sauce and then how to grill the pork chops:

Mushroom Bourbon Sauce

Cook bacon.
In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out).
Sauté garlic and mushrooms; add bourbon.
Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft. Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes).
Add remaining ingredients.
Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy (see photo below) – around 3 to 4 minutes. Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).

Overhead of mushroom sauce in saute pan, showing what the gravy portion should look like

Grilled Boneless Pork Chops

Prep grill.
Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill on high. When hot, bank the coals to one side of the grill or turn off one burner on a gas grill.
Season chops.
Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
Grill chops on one side.
Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared.
Flip chops and finish cooking.
Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees.
Rest; serve.
Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Variations: How to Sear Pork Chops on the Stove Top or Cook in a Sous Vide

Here are two alternative methods for easily cooking boneless pork chops – one on the stove top, the other in a sous vide:

A. How to Sear Pork Chops

Season chops.
Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it.) Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
Heat skillet.
Place a large, heavy-bottom skillet, preferably cast iron, over medium-high heat. Add vegetable canola, or other high smoke point oil to the pan (enough to coat the bottom) and heat until hot and shimmering but not smoking
Sear chops on one side.
Place the chops in one layer and not touching in the hot pan. Cook, without moving, for about 3 to 4 minutes or until a golden brown crust forms on the bottom.
Flip chops and finish cooking.
Turn chops over and sear the other side for 3 minutes. Check the internal temperature with an instant-read thermometer inserted in the thickest portion. If it reaches 145 degrees, the chops are done. If not, reduce heat to medium and continue cooking for another 1 to 2 minutes.
Rest; serve.
Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

B. How to Sous Vide Pork Chops

I have an entire post devoted to Mastering the Art of Sous Vide Boneless Pork Chops. Follow those directions, using the seasoning recommended in this post.

Pork Chop Cooking Tips

Here are my tips for ensuring your chops come out perfectly tender and moist:

Choose thicker chops. Boneless pork loin chops can dry out quickly, so select thicker ones (around 1 to 1 1/2 inches) to help retain moisture during cooking.
Bring meat to room temperature. Let the chops sit at room temperature for 20 to 30 minutes before cooking. This ensures even cooking and helps prevent the exterior from overcooking before the interior is done.
Pat dry. Pat the chops dry with paper towel before seasoning to ensure a nice crust.
Season generously. Since boneless chops have less fat and can be leaner, be sure to season them well with salt, pepper, and other spices.
Monitor doneness closely. Boneless pork loin chops can overcook quickly! Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat. Remove from heat when it reached 145 degrees.
Rest chops before serving. Let the cooked chops rest off heat for 10 minutes to allow the juices to redistribute, resulting in a more tender and juicy meat.

Variations in Seasoning the Pork Chops

While I love this recipe as is, it is also very flexible and you can modify the pork chop seasoning to fit your tastes. You can spice it up a bit and use my Spicy Pork Chop Rub. I’ve also made this recipe using prepared meat spice rubs, including Wash Park Garlic Pepper Seasoning from Savory Spice.

Side Dishes For Pork Chops With Mushrooms

Here are few suggested sides to serve with these quick pork chops:

Make Ahead and Storage Instructions

You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stovetop over medium-low heat before serving. I don’t recommend making the chops ahead.

Pork Chops With Mushrooms Recipe FAQs

How do you keep boneless pork chops from drying out on the grill?

To prevent grilled chops from drying out: 1) Use a thicker cut, about 1 to 1 1/2 inches. 2) Per my directions above, sear both sides of the pork chops over high heat for 2 to 3 minutes, then move them to indirect/low heat to finish cooking. 3) Monitor doneness closely. Check the temperature with an instant-read thermometer inserted in the thickest portion of the meat and remove from heat when it reaches 145 degrees.

Can I use bone-in pork chops for this recipe?

Yes you can use bone-in chops, just keep in mind the cooking time will be longer.

Why use bourbon in cooking?

Bourbon adds a rich, caramelized flavor, enhancing the depth of savory ingredients like mushrooms. The alcohol also helps release the flavors of other ingredients, intensifying the overall taste of the dish. As it cooks, the alcohol evaporates, leaving behind the warm, smoky notes that make the dish unique.

Can I make this recipe without alcohol?

Yes, you can substitute the bourbon with an equal amount of apple cider, apple juice, or more chicken broth. While the flavor will differ, these alternatives still add a pleasant depth to the dish.

Pork Chops With Mushrooms Sautéed in Bourbon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Indulge in a flavor-packed weeknight dinner with our Easy Pork Chops with Mushrooms Sautéed in Bourbon. This satisfying recipe comes together in under 45 minutes, making it the perfect choice for busy weeknights. Tender, juicy pork chops are elevated by a rich and savory mushroom sauce, infused with the smoky warmth of bourbon. A sprinkle of crispy bacon adds a delightful crunch, while fresh herbs provide a vibrant burst of freshness. Overall, this rustically elegant dish is a perfect way to savor a restaurant quality dinner in the comfort of your own home!

Prep Time: 10 minutes
Pork Resting Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

Ingredients

See Note below for gluten free.

Mushroom Bourbon Sauce

4 tablespoons butter
2 slices bacon
1 teaspoon chopped garlic
1/2 pound button or cremini (Baby Bella) mushrooms, sliced
1/2 cup bourbon (preferably Jack Daniels)
1/2 cup chicken broth
6 tablespoons Worcestershire sauce
1/4 cup chopped fresh parsley
2 tablespoons fresh thyme leaves
Kosher salt, to taste
Fresh ground black pepper, to taste

Grilled Pork Chops

4 (1-inch thick) boneless pork loin chops
Extra virgin olive oil
Garlic powder
Onion powder
Paprika
Dried parsley
Vegetable, canola, or other high smoke point oil (for the grill)

Cook Mode Prevent your screen from going dark

Instructions

Mushroom Bourbon Sauce

In a large skillet, cook the bacon until crisp. Transfer to paper towels to drain; crumble. Pour off fat from skillet (don’t wipe out).
Add butter to skillet and melt over medium heat. Add garlic and mushrooms and cook for 5 to 7 minutes or until the mushrooms are soft.
Add bourbon; increase heat and bring to a boil. Cook until bourbon is almost evaporated (around 3 minutes).
Stir in chicken broth and Worcestershire sauce; bring to a boil and cook until mushrooms are a deep brown, moisture is cooked off, and the juice is syrupy – around 3 to 4 minutes.
Reduce heat, stir in crumbled bacon, parsley, and thyme. Season to taste with salt and pepper. Remove from heat and set aside (leave in pan).

Grilled Boneless Pork Chops

When grill is hot, bank the coals to one side of the grill or turn off one burner on a gas grill.
Pat the chops dry with paper towels. (Moisture on the surface will steam the meat instead of searing it. Brush both sides of the chops with the olive oil. Sprinkle both sides with garlic powder, onion powder, paprika, dried parsley, salt, and pepper.
Dip a wadded-up paper towel into vegetable oil and, using long tongs, brush the grill grates. Place the chops in one layer and not touching on the hottest part of the grill. Cook, covered, for about 3 minutes or until seared.
Turn chops over and cook for 2 to 3 minutes or until both sides are seared. Move chops to the cooler part of the grill, cover, and cook for 3 to 4 minutes or until an instant-read thermometer inserted in the thickest portion registers 145 degrees.
Let chops rest for 10 minutes before serving. Place mushroom sauce over medium-low heat to worm. Transfer chops to a serving platter or individual dinner plates and spoon the mushrooms on top.

Notes

Gluten free: Use Gluten-free Worcestershire sauce and chicken broth.

Make ahead: You can prepare the mushroom sauce up to 3 days in advance. Once completely cool, place in an airtight container and refrigerate. Reheat on the stove top over medium-low heat before serving. I don’t recommend making the chops ahead.

Author: From “Fresh Tastes” by Lee Clayton Roper
Category: quick and easy
Method: Grill and Saute
Cuisine: American

Note: This recipe was originally published on this site in 2016, then significantly updated in 2024.

The post Easy Pork Chops with Mushrooms Sautéed in Bourbon appeared first on A Well Seasoned Kitchen.

Air Fryer Pork Chops (with Mustard Cream Sauce)

Cooking pork chops in an air fryer may be our new favorite easy dinner! Just like our air fryer chicken breast and air fryer salmon, it only takes a few minutes of prep work to get perfectly crispy on the outside and juicy on the inside results. Our simple marinade of fresh herbs, ground spices, and oil infuses it with a herby flavor that bakes into every bite as it cooks. We love that you…

The post Air Fryer Pork Chops (with Mustard Cream Sauce) appeared first on Spoon Fork Bacon.

Air fryer pork chop recipe on a platter with a cream sauce.

Our simple marinade of fresh herbs, ground spices, and oil infuses it with a herby flavor that bakes into every bite as it cooks. We love that you can prep the pork chops the day before or just an hour before cooking if you’re short on time. Either way, you’ll have mouthwatering, juicy, perfectly seasoned pork chops.

And don’t forget the icing on the cake (or sauce on the pork chop) after they’ve finished air frying. The creamy mustard sauce is rich and indulgent and truly makes this recipe rival any restaurant pork chop.

How to Make Air Fryer Pork Chops

Pork Chop Ingredients

Pork Chop Process

In a small mixing bowl combine chives, thyme, garlic powder salt onion powder, coriander, pepper, and oil and whisk together until fully combined.
Place pork chops into an airtight resealable bag and top with herb mixture. Seal and mix until fully combined. Refrigerate and marinate for at least 1 hour and up to 24 hours

Spray air fryer basket with avocado cooking spray (high heat cooking spray with on additives). Place marinated chops into the air fryer basket.
Air fry at 400˚F for 10 to 12 minutes depending on desired doneness.

Pork chops in an air fryer basket about to be air fried.

Mustard Cream Sauce Ingredients

Ingredients for a mustard cream sauce to top pork chops.

Mustard Cream Sauce Process

Place a small pan over medium heat and melt 2 1/2 tablespoon butter. Add shallots and garlic and sauté for 3 to 4 minutes.
Stir in mustard and cook for 1 minute.

Garlic and shallots cooking in a skillet to make a cream sauce.

Mustard with garlic and shallots cooking in a skillet.

Deglaze the pan with cognac and simmer until most of the liquid has evaporated.
Stir in cream and season with salt and pepper. Lower heat to medium-low and simmer until cream has reduced by almost half and sauce has thickened. Remove from heat and stir in remaining butter, in small amounts, constantly stirring, until fully incorporated and sauce is glossy. Add more salt and pepper if needed.

Cream sauce base simmering in a skillet.

Remove pork chops from air fryer and top with mustard sauce. Finished with sliced chives and serve.

A whole air fryer pork chop on a platter.

Air Fryer Pork Chops Marinade Variations

Our marinade recipe is simple and heavy on herby flavors. This combination pairs really well with the mustard cream sauce, but if you want to try a different marinade, here are a few options:

Storing and Reheating Leftovers

Air Fryer Pork Chops

To store leftover pork chops, let them cook to room temperature, then place them in a covered container in the refrigerator for up to 3 days.

To reheat in the air fryer, preheat the air fryer to 350°F and air fry the pork chops for 5 minutes or until warmed through.

To reheat in the oven, preheat the oven to 350°F. Wrap the pork chops in tin foil and place them on a sheet pan. Bake for approximately 10 minutes or until heated through.

Mustard Cream Sauce

Store any leftover mustard cream sauce in an airtight container or jar in the refrigerator for up to 3 days.

Reheat the sauce in a small pot on the stove over low heat, stirring or whisking frequently. If the sauce seems too thick, add a splash of cream to thin it out.

Air fryer pork chops on a platter with a cream sauce.

Non-alcoholic Substitutes for Mustard Cream Sauce

While the alcohol in the cognac (or brandy) will mostly cook out of the mustard cream sauce, if you choose to abstain from the alcohol altogether, there are plenty of other options you can use! Here are a few alcohol-free substitutions:

Mix 2 tablespoons of apple cider or white wine vinegar with 2 tablespoons of water.
Use 1/4 cup of chicken or vegetable broth.
Substitute apple juice for the cognac, adding a little fruity sweetness. You can dilute it (3 tablespoons apple juice and 1 tablespoon water) for a less-sweet option.

What to Serve with Air Fryer Pork Chops

For a balanced weeknight meal, try these simple sides that pair perfectly with pork chops:

Air fryer pork chops on a platter up close with a sauce over top.

More Delicious Air Fryer Recipes You Will Love

Air Fryer Pork Chops

Perfectly seasoned and marinated, these air fryer pork chops are juicy and tender are taken to the next level with our creamy mustard sauce spooned on top. A simple and seriously flavorful weeknight dinner!

Course dinner, Main Course, main dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 1218kcal

Author Teri & Jenny

Equipment

1 air fryer

Ingredients

pork chops

1 tablespoon thinly sliced chives
1 tablespoon minced thyme
1 1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
3 tablespoons avocado oil
2 (1 1/2" thick) bone-in pork chops

mustard-cream sauce

4 1/2 tablespoons unsalted butter divided
2 1/2 tablespoons minced shallots
2 minced garlic cloves
3 tablespoons stone-ground mustard
1/4 cup cognac (or brandy)
1 cup heavy cream
salt and pepper to taste

garnish

sliced chives

US Customary – Metric

Instructions

pork chops

In a small mixing bowl combine chives, thyme, garlic powder salt onion powder, coriander, pepper, and oil and whisk together until fully combined.
Place pork chops into an airtight resealable bag and top with herb mixture. Seal and mix until fully combined. Refrigerate and marinate for at least 1 hour and up to 24 hours
Spray air fryer basket with avocado cooking spray. Place marinated chops into the air fryer basket.
Air fry at 400˚F for 10 to 12 minutes depending on desired doneness.

mustard cream sauce

Place a small pan over medium heat and melt 2 1/2 tablespoon butter. Add shallots and garlic and sauté for 3 to 4 minutes.
Stir in mustard and cook for 1 minute.
Deglaze the pan with cognac and simmer until most of the liquid has evaporated.
Stir in cream and season with salt and pepper. Lower heat to medium-low and simmer until cream has reduced by almost half and sauce has thickened.
Remove from heat and stir in remaining butter, in small amounts, constantly stirring, until fully incorporated and sauce is glossy. Add more salt and pepper if needed.

assembly

Remove pork chops from air fryer and top with mustard sauce. Finished with sliced chives and serve.

Notes

Storing and Reheating Leftovers

Air Fryer Pork Chops

To store leftover pork chops, let them cook to room temperature, then place them in a covered container in the refrigerator for up to 3 days.

To reheat in the air fryer, preheat the air fryer to 350°F and air fry the pork chops for 5 minutes or until warmed through.

To reheat in the oven, preheat the oven to 350°F. Wrap the pork chops in tin foil and place them on a sheet pan. Bake for approximately 10 minutes or until heated through.

Mustard Cream Sauce

Store any leftover mustard cream sauce in an airtight container or jar in the refrigerator for up to 3 days.

Non-alcoholic Substitutes for Mustard Cream Sauce

Mix 2 tablespoons of apple cider or white wine vinegar with 2 tablespoons of water.

Use 1/4 cup of chicken or vegetable broth.

Substitute apple juice for the cognac, adding a little fruity sweetness. You can dilute it (3 tablespoons apple juice and 1 tablespoon water) for a less-sweet option.

Reheat the sauce in a small pot on the stove over low heat, stirring or whisking frequently. If the sauce seems too thick, add a splash of cream to thin it out.

Nutrition

The post Air Fryer Pork Chops (with Mustard Cream Sauce) appeared first on Spoon Fork Bacon.

One Pot Pasta Recipe (with Zucchini and Sausage)

I love love love this One Pot Pasta Recipe with sausage and zucchini. One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish. While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini…

The post One Pot Pasta Recipe (with Zucchini and Sausage) appeared first on Spoon Fork Bacon.

One pot pasta with sausage and zucchini.

While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini for this recipe since its thicker texture holds up well with the chunky sausage and half-moons of zucchini. For an extra special weeknight dinner, serve with a big loaf of garlic bread and a simple side salad.

How to Make Our One Pot Pasta Recipe

Ingredients

Process

Place a large dutch oven over medium-high heat. Add the oil and sauté the sausage until browned and crumbled, 2 to 3 minutes.
Add onions and sauté for 4 to 5 minutes.

Sausage and onions cooking in a pot to make one pot pasta.

Add the zucchini, garlic and thyme and continue to sauté for 2 minutes, then season with salt and pepper.
Pour stock into the pot and bring to a boil. Add pasta and lower heat to medium.

Sausage and onions in a pot with zucchini.

Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and the pasta is al dente, then season with salt and pepper.
Top with freshly grated parmesan and toss together.

Adjust seasonings and serve one pot pasta with more fresh grated parmesan and thyme.

One pot pasta in a couple of bowls with a fork in it.

Tips for the BEST One Pot Pasta Recipe

Follow these tips for the best sausage and zucchini one pot pasta dinner!

When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.

Variations

To mix things up a bit or use what you have, try these easy variations:

Use yellow summer squash instead of or in addition to the zucchini.
Along with parmesan cheese, you can also use pecorino romano or mozzarella cheese.
Swap the spicy Italian sausage with mild, or use chicken or turkey sausage instead.
If you don’t have bucatini, use spaghetti or fettuccini noodles instead.
Can swap the chicken stock with vegetable stock if needed.

Delicious Side Dishes to Serve with Our One Pot Pasta

While this dish can absolutely be a one-pot meal with the pasta, veggies, and meat in one dish, it also goes amazingly well with:

Storing and Reheating Leftovers

To store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.

To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!

More Delicious Pasta Recipes You Will Love

One pot pasta recipe in a bowl with a fork.

One Pot Pasta Recipe (with Sausage and Zucchini)

Add this delicious and easy one pot pasta recipe to your weeknight menu (this week!) You'll love how simple and flavorful this dish is with spicy sausage, garden-fresh zucchini, and perfectly al dente bucatini pasta! And with only one pot to wash, clean up is just as easy!

Course dinner, Main Course

Cuisine Italian, Italian-american

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 618kcal

Author Teri & Jenny

Equipment

1 6-7 quart dutch oven

Ingredients

3 tablespoons olive oil
2 spicy Italian sausages casings removed
1 chopped yellow onion
2 zucchini sliced lengthwise, then thinly sliced (into half circles)
2 minced garlic cloves
1 1/2 tablespoons minced thyme
2 1/2 cups chicken stock
1/2 pound bucatini
1/2 cup freshly grated Parmesan
salt and pepper to taste

US Customary – Metric

Instructions

Place a large pot over medium-high heat. Add oil and sauté sausage until browned and crumbled, 2 to 3 minutes.
Add oninos and sauté for 4 to 5 minutes.
Add zucchini, garlic and thyme and continue to sauté for 2 minutes. Season with salt and pepper.
Pour stock into the pot and bring to a boil.
Add pasta and lower heat to medium.
Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and pasta is al dente. Season with salt and pepper.
Top pasta with parmesan and carefully toss until well combined. Adjust seasonings and serve with more fresh grated parmesan and thyme.

Notes

Follow these tips for the best sausage and zucchini one-pot pasta dinner!

- When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.

- Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.

- If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.

Storing and Reheating Leftovers

To store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.

Nutrition

The post One Pot Pasta Recipe (with Zucchini and Sausage) appeared first on Spoon Fork Bacon.

Szechuan Beef

One of my favorite takeout dishes is Szechuan beef. It’s so delicious and I could easily eat it twice a week. It wasn’t until recently that I learned how easy it is to make at home! Our recipe for this easy Szechuan beef only takes 30 minutes to make and results in a tender and flavor packed beef dish. This Szechuan beef recipe is so easy to make that it can be pulled off for…

The post Szechuan Beef appeared first on Spoon Fork Bacon.

A platter of Szechuan Beef recipe with plates next to it and a ramekin of sesame seeds.

This Szechuan beef recipe is so easy to make that it can be pulled off for dinner on a busy weeknight. While this dish packs a little heat, it’s not overwhelming and the spice can be scaled up or down depending on personal preference.

What Does Szechuan Beef Taste Like?

It has a savory and spicy garlic flavor with a hint of sweetness and has a soft and tender texture.

How To Make Our Szechuan Beef Recipe

Ingredients

Process

Place sliced steak, egg and salt into a mixing bowl.
Toss together until beef is fully coated. Allow mixture to sit.

Beef for szechuan beef and a beaten egg.

Pour all sauce ingredients into a mixing bowl.
Whisk together. Set aside.

Sauce ingredients for Szechuan Beef in a glass bowl.

Szechuan beef sauce whisked together in a bowl.

Drain any excess egg from bowl of beef, sprinkle cornstarch over beef.
Toss together until evenly coated.

Szechuan beef with cornstarch in a glass bowl.

Szechuan beef mixed with cornstarch in a bowl.

Place large skillet over medium-high heat and add some oil. Add beef in a single layer and sear. Flip and sear, then transfer beef to a plate.
Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers.

Cooking peppers and chiles in a skillet.

Add ginger and garlic and stir together until evenly distributed.
Lower heat to medium-high and stir in sauce. Continue to stir together until sauce thickens.

Peppers with ginger and garlic cooking in a skillet.

Szechuan beef sauce with peppers in a skillet.

Add beef back to skillet.
Toss together until evenly coated.

Remove skillet from heat, top with toasted sesame seeds and serve with steamed rice.

Szechuan Beef over rice on a platter with a spoon in it.

Variations for Our Szechuan Beef Recipe

Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.

What to Serve with Szechuan Beef

Make Ahead and Reheating Instructions

Make Ahead

Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.

Reheating

When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.

Szechuan beef on a platter with some served on a plate next to it.

More Delicious Beef Recipes You Will Love

Szechuan Beef

Our easy 30 minute Szechuan beef is a tasty dish that it's a little sweet, and salty, but loaded with flavor. Served over a bed of rice and topped with sesame seeds, this is a great recipe for the family!

Course dinner, lunch

Cuisine Chinese

Prep Time 10

Cook Time 10

Inactive time 10

Total Time 30

Servings

Calories 463kcal

Author Teri & Jenny

Ingredients

1½ pounds flank steak sliced 1/8” thick against the grain
1 egg beaten
½ tsp salt

sauce

½ cup water
2½ tbsp rice wine vinegar
2½ tbsp soy sauce
2 tbsp Shaoxing wine
1½ tbsp spicy fermented bean paste
2 tbsp sugar
1 tbsp cornstarch

2 tbsp cornstarch
¼ cup vegetable oil divided
¼ small yellow onion thinly sliced
1 red bell pepper seeded and thinly sliced
5 dried Chinese chile peppers
2 tsp minced ginger
2 garlic cloves minced
1½ tsp toasted sesame seeds for garnish

US Customary – Metric

Instructions

Place sliced steak, egg and salt into a mixing bowl and toss together until beef is fully coated. Allow mixture to sit for 10 minutes.
Pour all sauce ingredients into a mixing bowl and whisk together. Set aside.
Drain excess egg from bowl of beef, sprinkle cornstarch over beef and toss together until evenly coated.
Place large skillet over medium-high heat and add 2 tablespoons oil. Add beef in a single layer and sear for 3 minutes. Flip and sear for an additional 2 minutes. Then transfer beef to a plate.
Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers, about 2 to 3 minutes.
Add ginger and garlic and stir together until evenly distributed.
Lower heat to medium-high and stir in sauce. Allow sauce to thicken, about 1 minute.
Add beef back to skillet and toss together until evenly coated.
Remove skillet from heat, top with toasted sesame seeds and serve.

Notes

Variations

Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.

Make Ahead and Reheating

Make Ahead

Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.

Reheating

When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.

Nutrition

The post Szechuan Beef appeared first on Spoon Fork Bacon.

Szechuan Beef

The post Szechuan Beef appeared first on Spoon Fork Bacon.

What Does Szechuan Beef Taste Like?

It has a savory and spicy garlic flavor with a hint of sweetness and has a soft and tender texture.

How To Make Our Szechuan Beef Recipe

Ingredients

Process

Place sliced steak, egg and salt into a mixing bowl.
Toss together until beef is fully coated. Allow mixture to sit.

Pour all sauce ingredients into a mixing bowl.
Whisk together. Set aside.

Drain any excess egg from bowl of beef, sprinkle cornstarch over beef.
Toss together until evenly coated.

Place large skillet over medium-high heat and add some oil. Add beef in a single layer and sear. Flip and sear, then transfer beef to a plate.
Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers.

Add ginger and garlic and stir together until evenly distributed.
Lower heat to medium-high and stir in sauce. Continue to stir together until sauce thickens.

Add beef back to skillet.
Toss together until evenly coated.

Remove skillet from heat, top with toasted sesame seeds and serve with steamed rice.

Variations for Our Szechuan Beef Recipe

Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.

What to Serve with Szechuan Beef

Make Ahead and Reheating Instructions

Make Ahead

Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.

Reheating

When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.

More Delicious Beef Recipes You Will Love

Szechuan Beef

Course dinner, lunch

Cuisine Chinese

Prep Time 10

Cook Time 10

Inactive time 10

Total Time 30

Servings

Calories 463kcal

Author Teri & Jenny

Ingredients

1½ pounds flank steak sliced 1/8” thick against the grain
1 egg beaten
½ tsp salt

sauce

½ cup water
2½ tbsp rice wine vinegar
2½ tbsp soy sauce
2 tbsp Shaoxing wine
1½ tbsp spicy fermented bean paste
2 tbsp sugar
1 tbsp cornstarch

2 tbsp cornstarch
¼ cup vegetable oil divided
¼ small yellow onion thinly sliced
1 red bell pepper seeded and thinly sliced
5 dried Chinese chile peppers
2 tsp minced ginger
2 garlic cloves minced
1½ tsp toasted sesame seeds for garnish

US Customary – Metric

Instructions

Place sliced steak, egg and salt into a mixing bowl and toss together until beef is fully coated. Allow mixture to sit for 10 minutes.
Pour all sauce ingredients into a mixing bowl and whisk together. Set aside.
Drain excess egg from bowl of beef, sprinkle cornstarch over beef and toss together until evenly coated.
Place large skillet over medium-high heat and add 2 tablespoons oil. Add beef in a single layer and sear for 3 minutes. Flip and sear for an additional 2 minutes. Then transfer beef to a plate.
Pour remaining oil into skillet, increase heat to high heat and sauté onion, bell pepper and chile peppers, about 2 to 3 minutes.
Add ginger and garlic and stir together until evenly distributed.
Lower heat to medium-high and stir in sauce. Allow sauce to thicken, about 1 minute.
Add beef back to skillet and toss together until evenly coated.
Remove skillet from heat, top with toasted sesame seeds and serve.

Notes

Variations

Adjust the spiciness by adding more chile peppers or less. We don’t recommend adding more of the spicy fermented bean paste since it’s salty and adding more will make your dish too salty. You can reduce the amount of the paste, but we recommend supplementing with a couple pinches of extra kosher salt.
We keep our dish fairly simple with the beef, sliced bell pepper and onion, but you can add more vegetables to the dish to bulk it up. Some of our favorite additions are, broccoli florets, sliced mushrooms, spinach, and thinly sliced (julienne) carrots.

Make Ahead and Reheating

Make Ahead

Although we love this dish best when it’s freshly made, it can be fully made up to 2 days ahead of time. Cool the finished dish before transferring to an airtight container and refrigerating.

Reheating

When ready to use, place a large skillet over medium heat. Pour mixture into skillet along with 1 to 2 tablespoons water. Simmer mixture, occasionally stirring, until heated through.

Nutrition

The post Szechuan Beef appeared first on Spoon Fork Bacon.

Vegetarian Tacos (with Zucchini and Corn)

Like our Baja Fish Tacos or Beer Battered Shrimp Tacos, zucchini and corn get an instant upgrade when served nestled into a crispy, charred corn tortilla. While tacos often have a protein like ground beef, chicken, fish, or shrimp, we took on the challenge of making a vegetarian taco––perfectly light, loaded with fresh ingredients, and with a burst of bright flavors from a pile of toppings like homemade tomatillo sauce, cilantro, lime, and creamy queso…

The post Vegetarian Tacos (with Zucchini and Corn) appeared first on Spoon Fork Bacon.

Vegetarian tacos on a platter with the zucchini and corn filling on the side.

If your garden is overflowing with zucchini and you have a roadside sweet corn stand on your way home (or are making a trip to the grocery store this week), add these tacos to your list. The zucchini, squash, and corn take just minutes to saute, and the whole thing, toppings and all comes together in under 30 minutes. These are perfect for a light weekend lunch or to serve on a hot sunny day (margarita or Michelada optional!).

How to Make Our Vegetarian Tacos

Ingredients

Process

Vegetable Mixture

Place a large, heavy bottom skillet over high heat. Once hot, add oil. Add shallots and garlic and sauté for 30 seconds. Add zucchini and yellow squash and continue to sauté for 3 to 4 minutes. Season with salt and pepper.
Add corn and continue to cook for an additional 3 to 4 minutes. Season with salt and pepper and toss together.

Vegetarian taco filling being cooked in a skillet.

Zucchini and squash in a skillet being cooked.

Remove from heat and stir in cilantro and lime juice.

Vegetarian taco mixture in a skillet being cooked.

Assembly

Smear some salsa onto the center of a tortilla.
Top with a couple of spoonfuls of the vegetable mixture.

A corn tortilla on a plate with tomatillo salsa smeared on it.

A corn tortilla with salsa and zucchini filling.

Drizzle with more salsa.
Then sprinkle with cheese and cilantro. Serve with lime wedges.

A vegetarian taco on a plate with toppings.

Make Ahead, Reheating and Freezing Instructions

Make Ahead

This recipe takes less than 30 minutes from start to finish, but you can save even more time by prepping a few ingredients ahead of time.

Prep the vegetables: Dice the zucchini, squash, and shallots, remove the corn from the cob, and mince your garlic for up to two days before making your tacos. You can store the garlic and shallots in one container, the squash and zucchini in another, and the corn separately so they’re ready to just toss in the pan when you’re cooking.

Prepare the toppings: Make your salsa up to 3 days ahead of time if you’re not using a store-bought salsa. You can also prep any additional toppings you may want to use and store in the refrigerator.

Cook the vegetarian taco mixture ahead of time: We recommend waiting to saute the vegetables until just before serving, but if you’re tight on time during the week, you can prepare the vegetable mixture as directed, let it cool to room temperature, then store in an airtight container in the refrigerator until you’re ready to use.

Reheating

To reheat leftovers, toss the vegetable mixture in a skillet and warm over medium heat until hot. Then add to your taco shells and top as you wish.

You can also reheat the zucchini and corn mixture in the microwave by placing it into a microwave-safe container, covering it, and microwaving for 20-30 seconds at a time until warmed through.

Freezing

You can freeze the vegetable mixture, but the texture of the zucchini and squash will become soggy when reheated, so it’s not a method we recommend.

Vegetarian taco recipe filling in a bowl.

Best Protein Options to Add to Our Vegetarian Tacos

These vegetarian tacos are perfect the way they are, but if you’re looking for an option that’s a little heartier, you can always add one of these proteins to the mix!

For vegetarian proteins:

Tofu
Tempeh
Beans (either black or pinto)

For non-vegetarian proteins:

Ground beef
Diced chicken
Carne Asada
Ground turkey
Carnitas

Additional Taco Topping Options

Homemade tomatillo salsa, crumbled queso fresco, fresh cilantro, and a squeeze of lime juice are perfection for these tacos, but there are plenty of other toppings that go just as well. Try any of these to add a burst of color and fresh flavor!

Shredded cabbage
Sliced romaine
Pico de Gallo
Fresh Mango Salsa
Pickled red onions
Guacamole
Cotija, feta, or cheddar cheese
Hot sauce

What to Serve with Vegetarian Tacos

For a full meal that will satisfy every tastebud, serve these tacos with any of these fun taco night favorites!

More Delicious Taco Recipes You Will Love

Vegetarian zucchini tacos on a platter ready to be served.

Vegetarian tacos recipe with tacos on a plate.

Vegetarian Tacos (with Zucchini and Corn)

These quick and easy vegetarian tacos are the perfect veggie-packed weeknight meal. Use garden-fresh corn and zucchini and top with tomatillo salsa, queso fresco, and cilantro for so much flavor, you won't even miss the meat!

Course dinner, lunch, Main Course, main dish

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 462kcal

Author Teri & Jenny

Ingredients

vegetable mixture

3 tablespoons avocado oil (or another high heat oil)
1 diced shallot (about 1/4 cups)
3 minced garlic cloves
2 diced zucchini (about 3 cups)
1 diced yellow squash (about 1 1/2 cups)
1 1/2 cups fresh corn kernels (from 2 cobs)
2 tablespoons minced cilantro
1 lime juiced
salt and pepper to taste

assembly

12 (5") corn tortillas warmed and slightly charred
1/2 recipe for tomatillo salsa
1 cup crumbled queso fresco
1/2 cup minced cilantro leaves
4 limes cut into wedges

US Customary – Metric

Instructions

vegetable mixture

Place a large, heavy bottom skillet over high heat. Once hot, add oil. Add shallots and garlic and sauté for 30 seconds.
Add zucchini and yellow squash and continue to sauté for 3 to 4 minutes. Season with salt and pepper.
Add corn and continue to cook for an additional 3 to 4 minutes. Season with salt and pepper and toss together.
Remove from heat and stir in cilantro and lime juice.

assembly

Smear some salsa onto the center of a tortilla.
Top with a couple spoonful’s of the vegetable mixture.
Drizzle with more salsa.
Then sprinkle with cheese and cilantro. Serve with lime wedges.

Notes

Make Ahead, Reheating and Freezing Instructions

Make Ahead

This recipe takes less than 30 minutes from start to finish, but you can save even more time by prepping a few ingredients ahead of time.

Reheating

To reheat leftovers, toss the vegetable mixture in a skillet and warm over medium heat until hot. Then add to your taco shells and top as you wish.

You can also reheat the zucchini and corn mixture in the microwave by placing it into a microwave-safe container, covering it, and microwaving for 20-30 seconds at a time until warmed through.

Freezing

You can freeze the vegetable mixture, but the texture of the zucchini and squash will become soggy when reheated, so it’s not a method we recommend.

Nutrition

The post Vegetarian Tacos (with Zucchini and Corn) appeared first on Spoon Fork Bacon.

Tomatillo Salsa (Verde)

We’re big salsa people over here and Tomatillo Salsa Verde is one that we LOVE! If you love a bright and tangy salsa without tons of heat, this one’s for you! We love how easy this salsa is to make, with only a handful of ingredients. We promise it will be very difficult to go back to store-bought once you’ve tried this recipe! What is Tomatillo Salsa? Tomatillo salsa is a variety of salsa that…

The post Tomatillo Salsa (Verde) appeared first on Spoon Fork Bacon.

Tomatillo salsa in a bowl with chips on the side.

We’re big salsa people over here and Tomatillo Salsa Verde is one that we LOVE! If you love a bright and tangy salsa without tons of heat, this one’s for you!

We love how easy this salsa is to make, with only a handful of ingredients. We promise it will be very difficult to go back to store-bought once you’ve tried this recipe!

What is Tomatillo Salsa?

Tomatillo salsa is a variety of salsa that uses husked (and usually charred/roasted) tomatillos, garlic, onion, cilantro, jalapeño, and lime juice.

The flavors associated with the salsa are usually bright, tangy, citrusy, slightly tart, and slightly sweet. The tart and sweet flavors of the salsa vary, depending on the ripeness of the tomatillos used.

Tomatillo salsa in a bowl with chips being served on the side.

How to Make Tomatillo Salsa

Ingredients

Process

Set broiler to high heat. Place tomatillos and jalapenos, cut side up, onto a baking sheet and drizzle with 1 1/2 tablespoons oil. Season with salt and pepper.
Broil for 5 to 6 minutes, until tomatillos and jalapenos are charred. Remove from oven and cool, about 10 minutes.

Tomatillo salsa ingredients on a baking sheet ready to be put in the oven.

Tomatillo salsa ingredients on a baking sheet after they have been roasted.

In a blender combine tomatillo mixture and remaining salsa ingredients. Season with salt and pepper.
Blend until chunky smooth.

Tomatillo salsa ingredients in a blender ready to be blended.

Variations

If you want a less tangy and more sweet tomatillo salsa verde, but can only find less ripe tomatillos, we recommend adding the garlic and onion to the tomato tillo mixture and instead of charring for a few minutes, roasting the tomatillo-onion mixture in the oven, at 375˚F for about 20-25 minutes. This will bring out some sweetness from the vegetables.
Add 1-2 extra jalapeño peppers or simply include the seeds of the jalapeño in the original recipe, if you’re looking to add more heat. Alternatively, omit the jalapeño for more mild results.
If you want a more rich and creamy salsa, you can add 1/2 to 1 avocado to the salsa and blend together until smooth.

Make Ahead and Storing Instructions

I love enjoying tomatillo salsa fresh, right when it’s made. If there are any leftovers or you want to make it for a later use, store it in an airtight jar or other container, in the refrigerator, for up to 4 days.

What to Serve with Tomatillo Salsa

So many delicious dishes go perfectly with salsa verde, and some of our favorites are:

Serve it alongside our Carnitas.
Use as a dipping sauce for our Shrimp Taquitos.
Spooned over our Sheet Pan Nachos.
Drizzled over our Honey-Chipotle Chicken Burrito Bowl or our Carne Asada Burrito Bowl.
Smeared as a spread for our Carne Asada Torta.
Use as a dipping sauce for our chorizo Molotes – bonus points if you blend an avocado into the salsa for a rich, creamy, and tangy dip!

Tomatillo salsa in a bowl with a spoon in it being served.

More Delicious Salsa Recipes You Will love

Tomatillo Salsa Verde

A simple recipe for a very flavorful Tomatillo Salsa Verde that can be used as a dip, sauce, marinade, and much more! You will never want a store-bought one ever again!

Course condiment, sauce

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Servings cups

Calories 176kcal

Author Teri & Jenny

Ingredients

8 tomatillos (about 1 pound) husked and halved
2 jalapeños seeded and halved
1/2 white onion cut into wedges
4 garlic cloves gently smashed
3 tablespoons olive oil divided
1 bunch cilantro roughly chopped
1 lime juiced
salt and pepper to taste

US Customary – Metric

Instructions

Set broiler to high heat. Place tomatillos and jalapenos, cut side up, onto a baking sheet and drizzle with 1 1/2 tablespoons oil. Season with salt and pepper.
Broil for 5 to 6 minutes or until tomatillos and jalapenos are charred. Remove from oven and cool, about 10 minutes.
In a blender combine tomatillo mixture and remaining salsa ingredients. Season with salt and pepper.
Blend until chunky smooth.

Notes

Variations

If you want a less tangy and more sweet tomatillo salsa verde, but can only find less ripe tomatillos, we recommend adding the garlic and onion to the tomato tillo mixture and instead of charring for a few minutes, roasting the tomatillo-onion mixture in the oven, at 375˚F for about 20-25 minutes. This will bring out some sweetness from the vegetables.

Add 1-2 extra jalapeño peppers or simply include the seeds of the jalapeño in the original recipe, if you’re looking to add more heat. Alternatively, omit the jalapeño for more mild results.

If you want a more rich and creamy salsa, you can add 1/2 to 1 avocado to the salsa and blend together until smooth.

Make Ahead and Storing Instructions

Store freshly made salsa in an airtight jar or other container, in the refrigerator, for up to 4 days.

Nutrition

The post Tomatillo Salsa (Verde) appeared first on Spoon Fork Bacon.

Corn Ribs (Air Fryer Version)

When I first saw Corn Ribs enter the food scene I gave it major side-eye. I thought, “Seriously? No thank you!” Then I tried them and my tuned changed VERY quickly. Corn ribs is something that totally works! Not only is it actually fun to eat, you can really maximize the flavor. Whatever seasoning and/or butter you use can get better access between each of the corn kernels when it comes to this dish. It’s…

The post Corn Ribs (Air Fryer Version) appeared first on Spoon Fork Bacon.

Corn ribs recipe on a platter with a dipping sauce.

When I first saw Corn Ribs enter the food scene I gave it major side-eye. I thought, “Seriously? No thank you!” Then I tried them and my tuned changed VERY quickly.

Corn ribs is something that totally works! Not only is it actually fun to eat, you can really maximize the flavor. Whatever seasoning and/or butter you use can get better access between each of the corn kernels when it comes to this dish. It’s truly a delicious experience!

Close up on a platter for corn ribs with butter drizzled over them.

What Are Corn Ribs?

Corn ribs are pieces of corn on the cob, that have been quartered lengthwise, seasoned, and grilled (or cooked in a pan, stovetop or in the air fryer!). The dish gets its name from the fact that they are made of corn, but look like ribs (they slightly bend/curl as they cook), and are generally eaten like ribs.

How to Make Corn Ribs

Ingredients

Process

Seasoning Mix

Place all seasoning ingredients into a mixing bowl. Stir together.

Spicy Crema

Place all spicy crema ingredients into a bowl and whisk together. Set aside.

Corn Ribs dipping sauce mixed together in a bowl.

Garlic and Herb Butter

Melt butter in a small pot over medium heat.
Once butter has melted, add chives, cilantro, and garlic and remove from heat. Swirl to evenly distribute garlic and herbs and set aside.

Assembly

Toss corn together with seasoning and oil until evenly and fully coated.
Spray air fryer basket with avocado spray and add cut ribs (may need to do in batches to prevent overcrowding). Spray corn with cooking spray.

Corn ribs in a bowl with seasoning all over them.

Seasoned corn ribs in an air fryer basket.

Set air fryer to 380˚F and air fry ribs for about 12 minutes.
Transfer corn to a bowl and drizzle with garlic-herb butter. Toss well to coat.

Seasoned corn ribs in an air fryer cooked.

Corn ribs in a glass bowl being tossed with an herbed butter.

Transfer corn ribs to a serving platter and drizzle with more garlic-herb butter. Serve with spicy crema for dipping.

Corn ribs on a platter with a dipping sauce.

Cutting Corn Ribs

Cut the bottoms and tops off of each corn cob.
Then cut each corn cob in half crosswise.

A cob of corn with the ends cut off then cut in half.

Stand one of the corn cob pieces upright and very carefully cut in half.
Then lay each half, cut side down and cut in half lengthwise again (making 4 quarters).Repeat with remaining corn cob halves.

Corn on the cob being cut down the middle.

A corn on the cob being cut into fourths.

Pro Tip: Use a sharp knife and steady/even surface to cut the corn ribs for safety purposes.

Variations

We love the seasoning mix we use for this dish, but you can really use whatever herbs and spices you want to flavor your corn ribs, based on personal preference!
You can also swap the butter, for the garlic-herb butter, out for coconut or avocado oil for a vegan friendly version.
We use our air fryer for our recipe, but you can also cook these on the grill (a few minutes on each side), on the stovetop, or even under the broiler! Detailed instructions below!

Corn ribs on a platter with dipping sauce.

Alternate Cooking Methods for Corn Ribs

Stovetop Version

Place a heavy bottom skillet over medium-high heat. Add enough oil to just coat the bottom of the skillet. Carefully add the seasoned ribs to the hot skillet and sear on each side for 1 to 2 minutes. Remove corn from heat and toss with garlic-herb butter. Serve.

Oven/Broiler Version

Line a baking sheet with foil and lightly spray with cooking spray. Line corn ribs onto prepared baking sheet, cut-side down, about 1/2 inch apart. Set broiler to high heat and broil corn for 1 to 2 minutes, or until slightly charred and blistered. Turn ribs over and broil for another minute. Remove from heat and toss with garlic-herb butter. Serve.

A hand holding an air fryer corn rib with sauce on it.

What to Serve with Corn Ribs

Corn ribs make an exceptional side dish for lots of different picnic and bbq meals. Some of our favorite things to serve it alongside are:

A platter of corn ribs with a dipping sauce and a hand dipping a corn rib into sauce.

More Delicious Corn Recipes You Will Love

Corn Ribs

Corn Ribs will be your new favorite summer appetizer! It's the most fun and delicious way to enjoy corn on the cob! So much flavor is packed into every corn kernel nook!

Course Appetizer, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 394kcal

Author Teri & Jenny

Ingredients

spicy crema

3/4 cup sour cream or Mexican crema
2 tablespoons hot sauce (of choice)
1 lime juiced

seasoning mix

2 teaspoons smoked paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon salt

garlic-herb butter

1/2 cup unsalted butter
1 tablespoon thinly sliced chives
2 1/2 teaspoons minced garlic (from about 2 cloves)
2 teaspoons minced cilantro plus more for garnish

corn assembly

2 corn on the cob
1 1/2 tablespoons neutral oil (such as avocado oil)

US Customary – Metric

Instructions

cutting corn ribs

Cut the bottoms and tops off of each corn cob, then cut each corn cob in half crosswise.
Stand one of the corn cob pieces upright and very carefully cut in half, then lay each half, cut side down and cut in half lengthwise again (making 4 quarters).Repeat with remaining corn cob halves.
Place corn cob pieces into a mixing bowl and toss together with oil. Add seasoning mix and continue to toss together.

seasoning mix

Place all seasoning ingredients into a mixing bowl. Stir together.

spicy crema

Place all spicy crema ingredients into a bowl and whisk together. Set aside.

garlic and herb butter

Melt butter in a small pot over medium heat.
Once butter has melted, add chives, cilantro, and garlic and remove from heat. Swirl to evenly distribute garlic and herbs and set aside.

assembly

Spray air fryer basket with avocado spray and add corn ribs (may need to do in batches to prevent overcrowding). Spray corn ribs with cooking spray.
Set air fryer to 380˚F and air fry corn ribs for about 12 minutes.
Transfer corn ribs to a bowl and drizzle with garlic-herb butter. Toss well to coat.
Transfer corn rib to a serving platter and drizzle with more garlic-herb butter. Serve with spicy crema for dipping.

Notes

Alternate Cooking Methods for Corn Ribs

Stovetop Version

Place a heavy bottom skillet over medium-high heat. Add enough oil to just coat the bottom of the skillet. Carefully add the seasoned corn ribs to the hot skillet and sear on each side for 1 to 2 minutes. Remove corn ribs from heat and toss with garlic-herb butter. Serve.

Oven/Broiler Version

Line a baking sheet with foil and lightly spray with cooking spray. Line corn ribs onto prepared baking sheet, cut-side down, about 1/2 inch apart. Set broiler to high heat and broil corn ribs for 1 to 2 minutes, or until slightly charred and blistered. Turn corn ribs over and broil for another minute. Remove from heat and toss with garlic-herb butter. Serve.

Nutrition

The post Corn Ribs (Air Fryer Version) appeared first on Spoon Fork Bacon.

Summer Corn Salad

The post Summer Corn Salad appeared first on Spoon Fork Bacon.

Corn salad on a platter with basil vinaigrette on the side.

Using just six ingredients, you can make this fresh and flavorful Summer Corn Salad that has all the bright and juicy flavors of the season. Freshly blistered corn, ripe and juicy tomatoes, and creamy avocado combine with shaved ricotta salata and are all tossed in our favorite Basil Vinaigrette. It’s the perfect use for fresh sweet corn (along with our Korean Corn Cheese and Jalapeno Corn Cakes).
This is the perfect side dish salad for any summer dinner, but we especially love serving it with BBQs or anytime the grill gets fired up. While there are plenty of ways to blister corn on the cob, this recipe takes just ten minutes to toss together after you’ve grilled a few ears of sweet corn. Next time you’re craving a sweet, crunchy, creamy, and tangy summertime side dish, just whip together this quick and easy summer corn salad!

How to Make Summer Corn Salad

Ingredients

Our recipe for Basil Vinaigrette is the perfect summer dressing. It’s tangy and so refreshing, and compliments all the summer ingredients we used in this salad so well!

Process

Arrange all salad ingredients into a large serving bowl or platter.
Drizzle a few tablespoons of vinaigrette over the salad. Toss together. Drizzle more vinaigrette over the salad and serve.

Summer corn salad recipe on a platter without dressing.

Summer corn salad recipe on a platter with dressing on top.

How to Blister Corn

Blistering corn for this is a simple technique that can be done in a number of ways but should definitely not be skipped! Adding enough heat to slightly char the corn enhances the natural sweetness while adding a smoky, deep flavor that takes this dish over the top. Here are a few ways you can easily blister your corn for the perfect smoky char:

On the grill. Preheat the grill and lightly brush the corn with olive oil. Place the corn directing on the grill grates and allow it to cook for 8-10 minutes, turning occasionally so each side is evenly charred.
With a kitchen torch. Place the corn cobs on a heat-resistant surface and hold the torch 3-4 inches away. Move the flame back and forth down the cob, turning it as it chars so that each side is even. Take care to move the torch quickly enough so that the corn doesn’t burn.
Under the broiler. Turn your oven broiler to high and lightly brush the corn with olive oil. Place foil on a baking sheet and top with the shucked corn cobs. Place the sheet under the broiler and watch closely, turning the corn every 2-3 minutes so that each side gets evenly blistered.
On the stove. To blister your corn on the stove, heat a cast iron skillet over medium-high heat. Brush the corn with olive oil and place on the skillet. Gently turn the corn every 2-3 minutes so that each side is evenly charred and blistered.

Prep Ahead and Storing Instructions

While this salad is best when eaten fresh or within 24 hours, you can easily prep different elements so that it’s even easier to toss together before serving.

You can make the corn ahead of time by blistering it with your chosen method, cutting it from the cobb, and storing it in an airtight container in the refrigerator for up to 2 days.
Prepare the basil vinaigrette up to three days ahead of time and store it in an airtight container in the refrigerator.
You can combine the corn, cherry tomatoes, and red onion up to a day ahead of time. Just add the avocado and basil vinaigrette right before serving.

Store any leftovers in an airtight container in the refrigerator and eat within 24 hours for the best flavor and texture.

Variations for Summer Corn Salad

Add protein: Mix grilled and diced chicken or steak into this salad or top with grilled shrimp.
Mix in beans: For a more filling and fiber-filled salad, add drained and rinsed black beans.
Make it spicy: For a little extra kick, add diced jalapeno peppers or a pinch of chili powder.
Add fruit: Mango and pineapple go surprisingly well with blistered corn––add a third to a half cup of diced fruit to the mix.
Make it crunchy: For a fun contrast in texture, add a handful of toasted sunflower seeds or pumpkin seeds.
Change up the cheese: Instead of ricotta salata or feta, try cojita, goat cheese, or little mozzarella pearls.
Add some starch: For a more filling summer salad, add a cup of cooked grains, like quinoa, rice, couscous, or farro.

What to Serve with Our Corn Salad

Corn salad is the perfect fresh side dish to serve alongside any BBQ or summer dinner. Try it with these recipes for a perfectly paired combo.

More Delicious Corn Recipes You Will Love

More Delicious Salad Recipes You Will Love

Summer Corn Salad

Our Summer Corn Salad features blistered corn, juicy cherry tomatoes, creamy avocado, and a drizzle of tangy basil vinaigrette.

Course Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 149kcal

Author Teri & Jenny

Ingredients

3 corn on the cob, blistered and kernels cut from cob
1/4 thinly sliced red onion
16 cherry tomatoes halved
1 avocado seeded and diced
1/2 cup shaved ricotta salata (or crumbled feta)
1/2 recipe basil vinaigrette

US Customary – Metric

Instructions

Arrange all salad ingredients into a large serving bowl.
Drizzle a few tablespoons of vinaigrette over the salad.
Toss together.
Drizzle more vinaigrette over the salad and serve.

Notes

How to Blister Corn

On the grill. Preheat the grill and lightly brush the corn with olive oil. Place the corn directing on the grill grates and allow it to cook for 8-10 minutes, turning occasionally so each side is evenly charred.

With a kitchen torch. Place the corn cobs on a heat-resistant surface and hold the torch 3-4 inches away. Move the flame back and forth down the cob, turning it as it chars so that each side is even. Take care to move the torch quickly enough so that the corn doesn’t burn.

Under the broiler. Turn your oven broiler to high and lightly brush the corn with olive oil. Place foil on a baking sheet and top with the shucked corn cobs. Place the sheet under the broiler and watch closely, turning the corn every 2-3 minutes so that each side gets evenly blistered.

On the stove. To blister your corn on the stove, heat a cast iron skillet over medium-high heat. Brush the corn with olive oil and place on the skillet. Gently turn the corn every 2-3 minutes so that each side is evenly charred and blistered.

Nutrition

The post Summer Corn Salad appeared first on Spoon Fork Bacon.