Summer Corn Salad

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…

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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

Ingredients to make out summer corn salad recipe.

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

  1. Arrange all salad ingredients into a large serving bowl or platter.
  2. 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

Blistered corn on the cob.

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. 

Summer corn salad recipe on a platter.

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. 

Corn salad being served onto a plate.

More Delicious Corn Recipes You Will Love

More Delicious Salad Recipes You Will Love

Corn salad on a platter with basil vinaigrette on the side.
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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 minutes
Total Time 10 minutes
Servings 4
Calories 149kcal

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

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
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. 

Nutrition

Calories: 149kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 37mg | Potassium: 435mg | Fiber: 4g | Sugar: 2g | Vitamin A: 544IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 1mg

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Crab Dip Recipe

From summer cookouts to game day Saturdays, holiday gatherings, or wine nights with the girls, this creamy crab dip recipe is the perfect fit. Every bite is loaded with tender bites of lump crab in a creamy, cheesy, perfectly seasoned sauce. Like our Spinach and Artichoke Dip and Creamed Corn Dip, this recipe looks impressive and tastes incredible but takes less than 30 minutes to make. Using fresh, pre-shredded, or canned lump crab meat saves…

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From summer cookouts to game day Saturdays, holiday gatherings, or wine nights with the girls, this creamy crab dip recipe is the perfect fit. Every bite is loaded with tender bites of lump crab in a creamy, cheesy, perfectly seasoned sauce.

Like our Spinach and Artichoke Dip and Creamed Corn Dip, this recipe looks impressive and tastes incredible but takes less than 30 minutes to make. Using fresh, pre-shredded, or canned lump crab meat saves time and money without sacrificing flavor.

How to Make Our Crab Dip Recipe

Ingredients

Ingredients to make a hot crab dip on a kitchen counter.

Process

  1. Preheat oven to 400˚F. In a mixing bowl, combine cream cheese, mayo, sour cream, 1/2 cup mozzarella, lemon juice, and Worcestershire sauce. Mix until completely combined.
  2. Add crabmeat, corn, chives, and tarragon (if using), and lightly season with salt and pepper.
Crab dip mixture in a bowl.
Crab dip ingredients in a glass bowl being mixed together.
  1. Fold together.
  2. Pour dip into a 3 1/2 – 4 cup baking dish and spread evenly.
Crab dip recipe ingredients being mixed in a bowl.
Crab dip mixture in a skillet with cheese sprinkled on the top.
  1.  Top dip with remaining mozzarella and grated Parmesan.
  2. Bake for 20 to 22 minutes or until golden brown. Top with lots of thinly sliced chives.
Crab dip baked in a skillet.
Crab dip baked in a skillet with chives on top.
  1. Serve dip with potato chips or crackers.
Crab dip recipe in a skillet with potato chips on the side.

Why We Love This Crab Dip Recipe

  • It’s simple and quick to make. You only need a few minutes to get this dip into the oven. Combining ingredients like mayo, sour cream, cheese, cream cheese, spices, corn, and canned crab takes only a few minutes, and then it’s ready to bake!
  • Loaded with crab flavor. You can use fresh or canned lump crab meat, whichever you prefer. Either way, with 12 ounces of crab, every bite is infused with flavor and tender bites of crab meat.
  • Perfectly hot and creamy. While some crab dip recipes are served cold, we love this dip straight from the oven. It’s bubbly and creamy and adds a special flair to any meal you serve it with.

Tips and Tricks for the BEST Crab Dip

  • Use fresh ingredients. Fresh lump crabmeat and corn kernels will give your dip the best flavor and texture. If you can’t find fresh crabmeat, high-quality canned crabmeat works, too, and you can substitute fresh corn kernels for frozen if needed.
  • Soften the cream cheese. Make sure your cream cheese is fully softened before mixing. This will make combining with the other ingredients easier and result in a smoother dip.
  • Avoid overbaking: Watch the dip in the oven, as it can quickly go from nicely browned to burnt. Bake until the top is golden and bubbly, usually around 20-22 minutes.
  • Serve warm: This dip is best enjoyed hot from the oven. If you need to prepare it beforehand, you can mix all the ingredients, cover it, and refrigerate it for up to 24 hours. Then, bake it right before serving.

Variations

  • Make it spicy. Add diced jalapeños, a dash of hot sauce, or a sprinkle of cayenne pepper for a spicy kick.
  • Switch up the herbs. Experiment with herbs like dill, parsley, or basil to add a different flavor.
  • Add garlic. Add minced garlic or garlic powder for a more robust flavor.
  • Subtle smoke. To add a subtle smoky depth, add a touch of smoked paprika or a few drops of liquid smoke.
  • Add artichokes. Add chopped, drained artichoke hearts for a cross between spinach and artichoke dip and crab dip.
  • Make it meaty. Mix in some cooked, crumbled bacon for a savory, salty spin on the flavor.
A hand with a potato chip dipping into a skillet of crab dip.

Substitutions For Our Crab Dip Recipe

  • Greek yogurt. For a lighter crab dip that’s still rich and creamy, substitute the sour cream or the mayonnaise for plain, non-fat (or low-fat) Greek Yogurt. We don’t recommend substituting both with Greek yogurt, just one.
  • Corn. Instead of fresh corn cut from the cob, you can also use frozen or canned corn to save time or if that’s what you have available. For frozen corn, thaw it completely and drain the excess water before adding to the dip. To use canned corn, drain and rinse the corn, ensuring that it’s dry before adding to the dip.
  • Cheese. If you don’t have or want to use mozzarella, swap it with another option like provolone, cheddar, or Gruyère.
  • Worcestershire Sauce. You can substitute soy sauce for a similar umami flavor.

Prep Ahead, Storing and Reheating

Prep Ahead

You can prepare every part of this dip up to 24 hours ahead of time, making it quick and easy to bake just before serving.

  • Mix all ingredients (except the extra cheese topping) and add to your desired container (a separate dish or the pan you’ll cook it in).
  • Store the prepared dip, covered, in the refrigerator for up to 24 hours.
  • Before baking, remove the dip from the refrigerator (add it to the pan you’re using if needed), and top with the mozzarella and parmesan cheese.

You can also freeze the unbaked dip mixture for up to 2 months. Add the dip to a freezer-safe container and wrap it tightly with plastic wrap, then the lid or aluminum foil to prevent freezer burn. When ready to use, thaw it in the refrigerator overnight, and add the cheese topping just before baking.

Storing and Reheating

Add leftovers to an airtight container and store for up to 3 days. To reheat the dip in the oven (our preferred way!), preheat your oven to 350°F. Add the dip to an oven-safe pan and cover with aluminum foil. Heat the dip for 10 to 15 minutes or until warmed through. You can always add an extra sprinkle of cheese on top and place it under the broiler, uncovered, for the last minute or two to give it a nice, browned appearance.

For a quicker option, you can also reheat individual portions of this dip in the microwave. Place it in a microwave-safe dish and microwave for 1-2 minutes, stirring halfway through, until hot.

When reheating, the dip could become a little thick or dry in texture. If this happens, add a small spoonful of mayonnaise or sour cream and give it a stir.

What to Serve with Our Crab Dip Recipe

While we could eat this crab dip with a spoon, you should also try it served with:

Crab dip in a skillet on a table with chips on the side.

More Delicious Dip Recipes You Will Love

Crab dip in a skillet on a table with chips on the side.
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Crab Dip Recipe

This hot crab dip recipe combines creamy cheeses, fresh corn, and lump crabmeat.  Baked until golden brown and bubbly, it’s a rich and flavorful appetizer, perfect for any gathering.
Course Appetizer, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 314kcal

Ingredients

  • 8 ounces softened cream cheese
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3/4 cup shredded mozzarella divided
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 12 ounces lump crabmeat
  • 2/3 cup fresh corn kernels (from 1 ear of corn)
  • 2 tablespoons thinly sliced chives plus more for garnish
  • 1 tablespoon minced tarragon optional, but highly recommend
  • 3 tablespoons grated Parmesan
  • salt and pepper to taste

Instructions

  • Preheat oven 400˚F. In a mixing bowl combine cream cheese, mayo, sour cream, 1/2 cup mozzarella, lemon juice, and Worcestershire sauce. Mix together until completely combined.
  • Add crabmeat, corn, chives, tarragon (if using), and lightly season with salt and pepper.
  • Fold together.
  •  Pour dip into a 3 1/2 – 4 cup baking dish and spread evenly.
  •  Top dip with remaining mozzarella and grated Parmesan.
  • Bake for 20 to 22 minutes or until golden brown. Top with lots of thinly sliced chives.
  • Serve hot crab dip with potato chips or crackers.

Nutrition

Calories: 314kcal | Carbohydrates: 6g | Protein: 14g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 71mg | Sodium: 1078mg | Potassium: 217mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 680IU | Vitamin C: 5mg | Calcium: 144mg | Iron: 1mg

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Hawaiian Macaroni Salad

I love Hawaiian Macaroni Salad so much! It’s delicious, creamy and so simple to make! It’s the perfect side dish to bring to a bbq or picnic. It also holds and transports really well and can be made ahead of time! Ours is extra special because we add a small scoop of canned tuna into our mac salad, giving it an extra special, delicious flavor. Trust us, it’s the key ingredient in our simple and…

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Hawaiian style macaroni salad in a bowl with serving bowls nearby.

I love Hawaiian Macaroni Salad so much! It’s delicious, creamy and so simple to make! It’s the perfect side dish to bring to a bbq or picnic. It also holds and transports really well and can be made ahead of time!

Ours is extra special because we add a small scoop of canned tuna into our mac salad, giving it an extra special, delicious flavor. Trust us, it’s the key ingredient in our simple and very delicious Hawaiian macaroni salad!

How to Make Hawaiian Macaroni Salad

Ingredients

Hawaiian Macaroni Salad ingredients on a kitchen counter.

Process

  1. Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes stirring occasionally. Drain and set aside.
  2. Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper.
Cooked elbow macaroni in a colander.
The start of making Hawaiian style macaroni salad.
  1. Stir together.
  2. In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
Making Hawaiian style macaroni salad.
Hawaiian style macaroni salad ingredients in a bowl.
  1. Fold together until thoroughly mixed together. Season with salt and pepper. Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.
Hawaiian style macaroni salad in a bowl.

Tools You Will Need

Macaroni salad made in the Hawaiian style in a bowl with a spoon in it.

Why Add Tuna?

I know the addition of canned tuna might sound strange, but it adds a really nice touch of savory, delicious yet subtle umami flavor to the overall dish – without making the macaroni salad taste fishy at all (I promise!). It’s what makes our Hawaiian macaroni salad truly special!

Variations for our Hawaiian Macaroni Salad

  • If you want a more authentic version, you can omit the celery and red onion and grate the carrot instead.
  • Sometimes I like to add bonito flakes, instead of tuna, to the mayo mixture for an even more savory and umami flavor. If replacing the tuna for bonito flakes, just add 1 1/2 teaspoons.
  • You can swap out the mayo for Kewpie, which is a Japanese mayonnaise. It has a richer, more eggy and slightly sweeter flavor than American mayonnaise and is delicious!
  • For a vegan version, replace the mayonnaise with veganaise and either omit the tuna or replace it with a tuna alternative.

Is Our Mac Salad Traditional?

Our recipe is slightly untraditional. We don’t grate our onion or carrot (plus we use red onion instead of sweet or yellow onion). We also use more celery than most recipes and as mentioned above, we add a scoop of tuna into our creamy dressing.

I personally like the added crunch of the larger pieces of veggies, but you can definitely make it more traditional by grating the onion and carrot. You can also omit the tuna, although I enjoy the umami flavor it adds!

Hawaiian style macaroni salad in a bowl with some served.

Healthier Macaroni Salad Option

Yes, there’s a lot of mayo in this recipe. It’s what makes the salad extra creamy and delicious, but if you’re looking for a healthier version you can sub some or all of the mayo with plain greek yogurt or some whipped cottage cheese!

Make Ahead Instructions

Our macaroni salad can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. If making ahead of time, reserve 2/3 cup of the may mixture and fold it into the macaroni salad before serving.

What to Serve with Hawaiian Macaroni Salad

The creamy side dish goes really well with a variety of dishes. Some of our favorite dishes to serve our mac salad with are:

Close up on a big bowl of Hawaiian Macaroni Salad recipe.

More Delicious Side Dishes You Will Love

Hawaiian style macaroni salad in a bowl with serving bowls nearby.
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Hawaiian Macaroni Salad

A rich and creamy Hawaiian Macaroni Salad recipe that only requires a handful of ingredients and couldn't be easier to make! It's a delicious side dish that pairs so well with so many different dishes, like Carne Asada, Bulgogi, and BBQ Beef Brisket!
Course Side Dish
Cuisine hawaiian
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 18 minutes
Servings 6
Calories 343kcal

Ingredients

  • ½ pound elbow macaroni
  • 1 small carrot peeled and diced
  • 1 celery stalk trimmed and diced
  • 2 tablespoons finely diced red onion
  • 1 1/2 cups mayonnaise
  • 2 1/2 tablespoons canned tuna drained
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste

Instructions

  • Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes stirring occasionally. Drain and set aside.
  • Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper and stir together.
  • In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
  • Fold together until thoroughly mixed together. Season with salt and pepper.
  • Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.

Notes

Healthier Macaroni Salad Option

If you’re looking for a slightly healthier version, you can sub some or all of the mayo with plain greek yogurt or whipped cottage cheese!

Make Ahead Instructions

Our macaroni salad can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. If making ahead of time, reserve 2/3 cup of the may mixture and fold it into the macaroni salad before serving.

Nutrition

Calories: 343kcal | Carbohydrates: 30g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 203mg | Potassium: 144mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1723IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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Basil Vinaigrette

If basil is abundant in your garden or at the farmer’s market this year, you’re in luck! With its sweet, peppery flavor, this herb is so versatile and perfect for adding a burst of freshness to recipes like Pesto-Topped Soft Scrambled Eggs and Bacon or Tallarines Verde, and it’s the star ingredient in our Basil Vinaigrette. This vibrant dressing can be drizzled on any leafy green salad or pasta salad or used to marinate chicken,…

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Basil vinaigrette recipe in a bowl ready to be drizzled on a salad.

If basil is abundant in your garden or at the farmer’s market this year, you’re in luck! With its sweet, peppery flavor, this herb is so versatile and perfect for adding a burst of freshness to recipes like Pesto-Topped Soft Scrambled Eggs and Bacon or Tallarines Verde, and it’s the star ingredient in our Basil Vinaigrette.

This vibrant dressing can be drizzled on any leafy green salad or pasta salad or used to marinate chicken, beef, or shrimp, adding a burst of fresh flavor to anything you add it to. With blended basil, shallots, garlic, quality olive oil, and a light and tangy champagne vinaigrette, you’ll want to keep a batch of this ready to go all season long.

Why We Love This Basil Vinaigrette

Besides the fresh basil flavor that this dressing infuses into everything it touches (as if that weren’t enough), here are a few reasons we think this really is the best basil vinaigrette recipe!

  • Its bright and fresh color adds the most beautiful touch to any salad or meat.
  • Using champagne vinegar adds the perfect amount of tang and brightness to help balance out the richness of the olive oil and basil
  • It keeps well for up to three days in the refrigerator so you can use it for salads and to marinate meat, tofu, or drizzle over bread.

How to Make the BEST Basil Vinaigrette

Ingredients

Ingredients to make a basil vinaigrette.

Process

  1. Place all vinaigrette ingredients into the well of a blender. Lightly season with salt and pepper.
  2. Blend until smooth. Adjust salt and pepper as needed and stir. Serve immediately or store in an airtight jar in the refrigerator for up to 3 days.
Basil vinaigrette ingredients in a blender.
Basil vinaigrette dressing in a blender.

Tips and Tricks for Success

  • Blanch the Basil: Quickly blanching the basil leaves in boiling water for 10-15 seconds, then plunging them into ice water will help the leaves stay bright green in color, even after blending and storing.
  • Use the freshest ingredients: Because this recipe only uses a handful of ingredients, the quality and freshness really do matter. Start with fresh, bright basil, and garlic and shallots that are fresh and pungent.
  • Use a high-quality oil: Extra virgin olive oil has more flavor than light olive oil and works best for this recipe. Use an oil that’s been stored properly and has a good, strong flavor for the best basil vinaigrette.
  • Adjust as needed: If the vinaigrette seems too rich, add more vinegar. If it seems too tangy, add a little extra honey. Season well with salt and pepper as well to balance the flavors.
  • Store correctly: Add the finished dressing to an airtight container and store it in the refrigerator. Keeping as much air away from the dressing will help the flavors and colors stay fresh and bright.
Basil vinaigrette in a bowl.

Storing Instructions

Once you’ve made your vinaigrette, either use immediately or store extras in the refrigerator. Keep them in a glass bottle or container with an airtight cover or lid.

How to Use Our Basil Vinaigrette

  • Salad Dressing: Drizzle over your favorite mixed greens, like a simple side salad or wedge salad for a burst of fresh, herby flavor.
  • Marinade: Use it as a marinade for chicken, fish, shrimp, or tofu to infuse them with a vibrant, basil-infused twist.
  • Dip for Bread: Serve as a dipping sauce for crusty bread or veggies for a unique summer appetizer.
  • Sauce for Grains: Toss quinoa, rice, or farro with the vinaigrette to add fresh flavor to a grain bowl or pasta salad.
  • Pasta Sauce: Mix it with warm pasta, vegetables, and grilled chicken or steak for a quick and flavorful meal.

More Delicious Vinaigrette and Dressing Recipes You Will Love

Basil vinaigrette recipe next to a corn salad.
Basil vinaigrette recipe in a bowl ready to be drizzled on a salad.
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Basil Vinaigrette

This fresh and vibrant Basil Vinaigrette is made with fresh basil leaves, champagne vinegar, and a hint of honey for a quick and delicious dressing or marinade, bursting with flavor!
Course dressing
Diet Gluten Free
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 268kcal

Ingredients

  • 1 shallot
  • 1 garlic clove
  • 2 1/2 cups tightly packed basil leaves with stems (about 4 ounces)
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey optional
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Place all vinaigrette ingredients into the well of a blender. Lightly season with salt and pepper.
  • Blend until smooth. Adjust salt and pepper as needed and stir. Serve immediately or store in an airtight jar, in the refrigerator, for up to 3 days.

Nutrition

Calories: 268kcal | Carbohydrates: 6g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 875mg | Potassium: 114mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1496IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 1mg

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Tomato Salad

Nothing screams summertime like biting into a juicy, fresh tomato. Our Tomato Salad Recipe packs all the fresh and earthy flavors into a delicious side dish. We promise you’ll want a steady supply of fresh tomatoes to serve this cool and juicy salad all season! Along with our other summer favorites: Heirloom Tomato, Peach, and Burrata Plates and our Heirloom Tomato Tart. This Tomato Salad features juicy heirloom tomatoes, briny olives, red onion, and creamy…

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Tomato salad on a plate with herbs on the side.

Nothing screams summertime like biting into a juicy, fresh tomato. Our Tomato Salad Recipe packs all the fresh and earthy flavors into a delicious side dish. We promise you’ll want a steady supply of fresh tomatoes to serve this cool and juicy salad all season! Along with our other summer favorites: Heirloom Tomato, Peach, and Burrata Plates and our Heirloom Tomato Tart.

This Tomato Salad features juicy heirloom tomatoes, briny olives, red onion, and creamy burrata dressed in a lemon herb vinaigrette. In just 15 minutes, you’ll have a fresh and juicy tomato salad ready to serve. Serve it up with lunch or dinner or even take it along to your next BBQ or cookout. If you love Caprese Salad, you will love this loaded variation.

How to Make Our Tomato Salad

Vinaigrette Ingredients

Ingredients for an herb vinaigrette salad dressing.

Vinaigrette Process

  1. Place all vinaigrette ingredients in a jar and lightly season with salt and pepper.
  2. Close lid and vigorously shake until well mixed. Adjust salt and pepper as needed, close lid and again. Set aside.
Ingredients for an herb vinaigrette dressing in a glass bowl.
Herb vinaigrette dressing in a bowl freshly whisked together.

Salad Ingredients

Ingredients for a tomato salad recipe.

Salad Assembly Process

  1. On a large plate or platter, spread tomato wedges in a single layer.
  2. Drizzle with some vinaigrette. Allow tomatoes and vinaigrette to sit for 10 minutes.
Quartered tomatoes on a plate.
Quartered tomatoes on a plate with herbs.
  1. Top with thinly sliced red onion, olives and burrata pieces.
  2. Drizzle more vinaigrette over salad. Top with fresh herbs and serve.
Tomato salad ingredients on a plate spread out.
Tomato salad ingredients with an herb vinaigrette poured over it.

Best Tomatoes to Use

The variety of tomatoes you use is less important than the ripeness and sweetness of the tomatoes. It truly makes the biggest impact on this salad.

Heirloom tomatoes are our favorite choice since they tend to be the most vibrant in color and rich in flavor. You can also use cherry tomatoes, grape tomatoes, or even Roma tomatoes. These varieties tend to be meatier and less watery than other varieties. Mix it up for a unique look and flavor profile, using some red, purple, yellow, and orange tomatoes!

Variations

  • Vegetables. The original recipe uses tomatoes (which can’t be swapped), red onions, and olives. Try diced cucumber, bell peppers, or even chunks of avocado.
  • Cheese. You can’t beat the creaminess and flavor of burrata, but try swapping with fresh mozzarella, feta, or goat cheese for a different flavor profile, or if you can’t find burrata.
  • Herbs. Try different combinations of fresh herbs for the vinaigrette and to garnish your tomato salad — thyme, oregano, parsley, and cilantro are all potential contenders for this recipe.
  • Protein. If you want this salad to be a bit heartier, add a protein source like chickpeas, diced grilled chicken, or shrimp.
Tomato salad recipe up close.

Prep Ahead Instructions

This salad is best when eaten fresh on the same day, but you can make the different components ahead of time to save time and effort when you’re ready to enjoy it.

Vinaigrette

You can mix the vinaigrette ingredients together and store them in an airtight container in the refrigerator up to 48 hours ahead of time. Because of the fresh herbs, the vinaigrette may not stay fresh past that point. Before mixing with the tomatoes, give the bottle a good shake to re-emulsify the ingredients, as they may settle after sitting.

Salad Components

You can dice the salad ingredients, including the tomatoes, olives, and red onion up to 48 hours ahead of time and store them in the refrigerator in a covered container. While you can combine them and store them covered if your tomatoes are watery or juicy, they may lead your onions to become soggy, so storing them separately is recommended.

When you’re ready to serve, just combine the tomatoes, dressing, and other ingredients as directed.

What to Serve with Our Tomato Salad?

This tomato salad is perfect for a summer lunch, dinner, or potluck party. Serve alongside a loaf of crusty bread and any of these recipes:

Serve with Grilled Proteins

Green Summer Salads

Fresh Appetizers

Tomato salad on a plate with some served.

More Delicious Tomato Recipes You Will Love

Tomato salad on a plate with herbs on the side.
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Tomato Salad

A fresh and vibrant tomato salad featuring juicy heirloom tomatoes, creamy burrata, and a zesty lemon-herb vinaigrette, for a refreshing and flavorful dish perfect all summer long.
Course Appetizer, Salad, Side Dish
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 289kcal

Ingredients

lemon-herb vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (from about 1 to 1 1/2 lemons)
  • 2 1/2 tablespoons minced mix herbs of choice (such as dill, tarragon, mint, thyme, basil)
  • 1 grated garlic clove
  • 2 teasoons Dijon mustard
  • 2 teaspoons honey
  • salt and pepper to taste

salad

  • 3 large, ripe heirloom tomatoes cut into wedges
  • 1/4 small thinly sliced red onion
  • 12 seeded castelvatrano olives halved
  • 8 ounces burrata ripped into a few pieces

garnish

  • chopped fresh herbs of choice

Instructions

vinaigrette

  • Place all vinaigrette ingredients in a jar and lightly season with salt and pepper.
  • Close lid and vigorously shake until well mixed. Adjust salt and pepper as needed, close lid and again. Set aside.

assembly

  • On a large plate or platter, spread tomato wedges in a single layer and drizzle with some vinaigrette. Allow tomatoes and vinaigrette to sit for 10 minutes.
  • Top with thinly sliced red onion, olives and burrata pieces.
  • Drizzle more vinaigrette over salad.
  • Top with fresh herbs and serve.

Notes

Best Tomatoes to Use
The variety of tomatoes you use is less important than the ripeness and sweetness of the tomatoes. It truly makes the biggest impact on this salad.
Heirloom tomatoes are our favorite choice since they tend to be the most vibrant in color and rich in flavor. You can also use cherry tomatoes, grape tomatoes, or even Roma tomatoes. These varieties tend to be meatier and less watery than other varieties. Mix it up for a unique look and flavor profile, using some red, purple, yellow, and orange tomatoes!

 

Nutrition

Calories: 289kcal | Carbohydrates: 6g | Protein: 7g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 27mg | Sodium: 715mg | Potassium: 180mg | Fiber: 1g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 15mg | Calcium: 216mg | Iron: 0.5mg

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Easy Chilaquiles Recipe

Today we are sharing with you one of my favorite recipes ever, Easy Chilaquiles. The first time I tried it was in Mexico years ago. I remember sitting at breakfast with my family and seeing a server walk past me with a big plate of saucy tortilla chips with a fried egg on top. I thought chips for breakfast was pretty incredible, so I ordered it and whoa! The freshly fried chips were slathered in…

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Chilaquiles with two fried eggs on top in a cast iron skillet with a fork.

Today we are sharing with you one of my favorite recipes ever, Easy Chilaquiles. The first time I tried it was in Mexico years ago. I remember sitting at breakfast with my family and seeing a server walk past me with a big plate of saucy tortilla chips with a fried egg on top.

I thought chips for breakfast was pretty incredible, so I ordered it and whoa! The freshly fried chips were slathered in a smoky red sauce, topped with salty queso fresco and finished with a perfectly fried egg. It was so simple, but unforgettable.

Our recipe is very similar to that first experience, with a very flavorful, smooth and smoky red sauce. The sauce simmered chips are soft, but with a pleasantly crisp edge. The runny yolk and crumbled queso fresco add a creamy and salty bite to the chips, while the radishes and cilantro provide a much needed pop of freshness that. balances the dish out.

What Are Chilaquiles?

Chilaquiles is a traditional Mexican breakfast. It consists of fried tortilla chips lightly simmered in a red (roja) or green (verde) sauce. The red sauce variety typically use dried chiles and the green sauce fresh tomatillos.

Our chilaquiles recipe is a bit nontraditional by using chipotle peppers in adobe instead of dried chiles and canned tomatoes instead of fresh ones. I like the smoky and spicy flavors that chipotles in adobe sauce have and the more intensely concentrated tomato flavor you get from crushed tomatoes from a can.

You can always make this recipe even more simple by buying and using ready-made red sauce from the store. I personally love this one.

How to Make Easy Chilaquiles

Chilaquiles Ingredients

Ingredients for everything you'll need to make chilaquiles

Fried Egg Ingredients

Fried egg ingredients on a kitchen counter.

Red Sauce Process

  1. Place oil in a heavy bottom skillet and place over medium-high heat. Sauté onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.
  2. Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth. Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.
Sautéd onion and garlic in a skillet, the first step to make chilaquiles.
Blended ingredients to make a red sauce simmering in  a skillet.

Fried Egg Process

  1. Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny.
  2. Remove from heat and season with salt and pepper.
Freshly fried eggs in a non stick skillet showing the crispy edges of the eggs.
A close up of fried eggs in a non stick skillet with salt and pepper.

Chilaquiles Process

  1. Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time.
  2. Fold gently to coat every chip before adding more.
Fresh tortilla chips being added into a skillet with sauce for chilaquiles.
Tortilla chips in a skillet being gently folded together with a red sauce to make chilaquiles.
  1. Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper (as needed) and gently fold together.
  2. Top with fried eggs, queso fresco, radishes, cilantro, and hot sauce. Serve immediately.
Tortilla chips being gently folded and simmered in a tomato and chipotle sauce.
A close up on chilaquiles showing off all the toppings.

What to Eat with Chilaquiles?

Chilaquiles are typically served on their own with some crumbled queso fresco. They can also be found topped with fried eggs, like our version today.

Overall Chilaquiles is really versatile and there are many variations for them – they can be served with shredded chicken, refried beans, carne asada, and topped with a as many or few garnishes like sliced radishes, cilantro leaves, diced avocado to name a few.

Should the Chips be Tossed or Simmered with the Sauce?

There’s no right or wrong way to make chilaquiles. I personally like to simmer the chips in the sauce for a few minutes because I like the slightly softer results.  If you want your chips to have a crispier texture, remove the sauce from the heat and toss together with your chips. Either version is delicious and totally based on personal preference.

Prep and Freeze Ahead Instructions

Chilaquiles should be made fresh overall, but the red sauce can be made ahead of time and stored in an airtight container. Store sauce in the refrigerator for up to 5 days or in the freezer for up to 3 months.

When ready to serve, thaw sauce completely overnight, in the refrigerator, before reheating and simmering or tossing with chips.

Chilaquiles with two fried eggs on top in skillet. Bowl of cilantro sprigs above skillet

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Chilaquiles in a skillet ready to be eaten.
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Easy Chilaquiles

Chilaquiles is a traditional Mexican breakfast. This recipe is simple, delicious and takes just 30 minutes to make! Crispy fried tortilla chips are tossed and simmered with our smoky red sauce and topped with a fried egg!
Course Breakfast, brunch
Cuisine Mexican
Diet Vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 607kcal

Ingredients

red sauce

  • 3 tablespoons neutral oil
  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 2 cups crushed tomatoes
  • 6 chipotles in plenty of adobo sauce
  • 2/3 cup unsalted chicken stock

fried eggs

  • 2 tbsp extra virgin olive oil
  • 4 eggs
  • salt and pepper to taste

chilaquiles

  • 8 ounces tortilla chips

garnishes

  • ½ cup queso fresco, crumbled
  • 2 radishes, thinly sliced
  • ½ bunch cilantro leaves, roughly chopped
  • hot sauce optional

Instructions

red sauce

  • Place oil in a heavy bottom skillet and place over medium-high heat.
  • Sauté onion and garlic for 2 to 3 minutes. Reduce heat to medium and continue to sauté for 2 minutes. Season with salt and pepper.
  • Pour mixture into a blender and add crushed tomatoes, chipotle peppers in adobe and stock. Blend until smooth.
  • Pour sauce back into skillet and simmer over medium-low heat for 10 minutes.

fried eggs

  • Place a large nonstick pan over medium-high heat and add oil. Swirl oil around pan and crack eggs into pan. Fry eggs for 3 to 4 minutes until edges are crispy, whites have set but yolks are still runny. Remove from heat and set aside.

chilaquiles

  • Raise heat of sauce to medium-high and bring to a boil about 3 minutes. Add tortilla chips, a handful at a time, folding gently to coat every chip before adding more.
  • Repeat until all chips have been added and evenly coated, about 3 minutes. Season with salt and pepper and gently fold together. Remove from heat and top with fried eggs.
  • Top with queso fresco, radishes, cilantro, and hot sauce. Serve immediately.

Notes

  • *Makes 1 12” skillet
  • For a crispier texture, remove sauce from heat, add chips and gently toss together until fully and evenly coated. Top with eggs and desired toppings. Serve. 
  • Make and Freeze Ahead: Chilaquiles should be made fresh overall, but the red sauce can be made ahead of time and stored in an airtight container, in the refrigerator for up to 5 days or in the freezer for up to 3 months. 
  • When ready to serve, thaw sauce completely, in the refrigerator, before reheating and simmering or tossing with chips.

Nutrition

Calories: 607kcal | Carbohydrates: 56g | Protein: 16g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1412mg | Potassium: 637mg | Fiber: 8g | Sugar: 10g | Vitamin A: 692IU | Vitamin C: 14mg | Calcium: 227mg | Iron: 4mg

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Bang Bang Chicken Skewers (Air Fryer Version)

Intro What is Bang Bang Sauce? Bang bang sauce is a creamy based sauce made with mayo, Sriracha, Thai sweet chli sauce, and vinegar. We add a touch of honey to our sauce to add a very subtle floral note, but this can easily be omitted with equally delicious results. How to Make Air Fryer Bang Bang Chicken Skewers Bang Bang Sauce Ingredients Bang Bang Sauce Process Marinated Chicken Ingredients Marinated Chicken Process Why We…

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Air fryer bang bang chicken skewers on a platter.

Intro

What is Bang Bang Sauce?

Bang bang sauce is a creamy based sauce made with mayo, Sriracha, Thai sweet chli sauce, and vinegar.

We add a touch of honey to our sauce to add a very subtle floral note, but this can easily be omitted with equally delicious results.

How to Make Air Fryer Bang Bang Chicken Skewers

Bang Bang Sauce Ingredients

Bang bang sauce ingredients ready to be mixed.

Bang Bang Sauce Process

  1. In a mixing bowl combine all sauce ingredients and whisk together. Set aside.
Bang bang sauce whisked together in a bowl.

Marinated Chicken Ingredients

Bang Bang chicken recipe ingredients.

Marinated Chicken Process

  1. In a small mixing bowl combine marinade ingredients and whisk together.
  2. Pour marinade ingredients over chicken and stir together until fully coated. Refrigerate for 30 minutes.
Chicken skewer marinade ingredients all whisked together.
Chicken and marinade in a glass bowl mixed together.
  1. About 30 minutes before cooking, soak skewers in water.
  2. Pierce 6 to 8 pieces of chicken through each skewer.
Skewers soaking in water.
Chicken skewered ready to make bang bang chicken.
  1. Lightly spray air fryer basket with cooking spray and top with skewers, leaving about 1/2-inch space between each one (cook in batches to avoid overcrowding).
  2. Brush each skewer with bang bang sauce.
Chicken skewers in an air fryer basket ready to be cooked.
Basting chicken skewers in an air fryer basket.
  1. Air-fry chicken skewers at 400˚F for 8 minutes. Flip each skewer and brush with more sauce. Continue to air-fry for an additional 5 minutes or until chicken has just cooked through.
Cooked air fryer bang bang chicken skewers.

Why We Love These Bang Bang Chicken Skewers

We love this bang bang chicken recipe so much for so many reasons. We love that our version is a bit healthier than most recipes. We don’t bread our chicken and we use an air fryer for cooking, instead of deep frying (which also makes cleanup a lot easier!). Although our version is a bit healthier, it doesn’t lack on flavor at all!

Tips and Tricks for the BEST Air Fryer Bang Bang Chicken Skewers

  • Use dark meat – specifically boneless, skinless chicken thighs. This will result in the juiciest and most flavorful bang bang chicken skewers.
  • Soak the wooden skewers before using – this will prevent the skewers from burning in the air fryer.
  • Marinate the chicken – marinating the chicken for at least 30 minutes (and up to 24 hours) will impart a great base flavor for the chicken, before it’s brushed with the bang bang sauce!
Air fryer bang bang chicken skewers on a platter with sauce being poured on top.

Prep Ahead Instructions

Bang Bang Sauce

The sauce can be made up to 5 days in advance. Combine all ingredients, then transfer to an airtight container and refrigerate. When ready to use, remove from refrigerator about 20 minutes before using, then use as directed.

Chicken

The chicken can be prepped up to 1 day in advance. Combine marinade ingredients and marinate chicken (for at least 30 minutes). Skewer chicken onto soaked skewers. Transfer skewered chicken into an airtight container and refrigerate for up to 1 day. When ready to cook, remove chicken from refrigerator about 20 minutes before cooking. Then cook as instructed.

Close up on one air fryer bang bang chicken skewer.

What to Serve with Our Air Fryer Bang Bang Chicken Skewers

Air fryer bang bang chicken skewers with dipping sauce.

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Air fryer bang bang chicken skewers on a platter.
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Bang Bang Chicken Skewers (Air Fryer Version)

Bang Bang Chicken Skewers, made in the air fryer, will become your new, favorite appetizer! The chicken is flavorful, juicy and slathered in a delicious, creamy sauce with a kick!
Course Appetizer, dinner, lunch, Main Course
Cuisine Chinese
Prep Time 10 minutes
Cook Time 13 minutes
marinating time 30 minutes
Total Time 53 minutes
Servings 8
Calories 152kcal

Equipment

Ingredients

bang bang sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 1 tablespoon Sriracha
  • 1 teaspoon rice wine vinegar

chicken marinade

  • 1 tablespoon soy sauce
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons light brown sugar
  • 2 teaspoons sesame oil
  • 2 teaspoons oyster sauce
  • 1 teaspoon ground ginger
  • 1 pound boneless, skinless chicken thighs cut into 1-inch cubes

assembly

  • 8 (6") wooden skewers
  • 1 green onion thinly sliced

Instructions

bang bang sauce

  • In a mixing bowl combine all sauce ingredients and whisk together. Set aside.

chicken marinade

  • In a small mixing bowl combine marinade ingredients and whisk together.
  • Pour marinade ingredients over chicken and stir together until fully coated. Refrigerate for 30 minutes.

assembly

  • About 30 minutes before cooking, soak skewers in water.
  • Pierce 6 to 8 pieces of chicken through each skewer.
  • Lightly spray air fryer basket with cooking spray and top with skewers, leaving about 1/2-inch space between each one (cook in batches to avoid overcrowding).
  • Brush each skewer with bang bang sauce.
  • Air-fry chicken skewers at 400˚F for 8 minutes.
  • Flip each skewer and brush with more sauce. Continue to air-fry for an additional 5 minutes or until chicken has just cooked through.
  • Remove skewers from air fryer.
  • Transfer skewers to a serving dish, drizzle with bang bang sauce and top with green onion. Serve.

Notes

**1 serving = 1 skewer**
Tips and Tricks for Success
    • Use dark meat – specifically boneless, skinless chicken thighs. This will result in the juiciest and most flavorful bang bang chicken skewers.
    • Soak the wooden skewers before using – this will prevent the skewers from burning in the air fryer.
    • Marinate the chicken – marinating the chicken for at least 30 minutes (and up to 24 hours) will impart a great base flavor for the chicken, before it’s brushed with the bang bang sauce!
Prep Ahead Instructions
Bang Bang Sauce can be made up to 5 days in advance. Combine all ingredients, then transfer to an airtight container and refrigerate. When ready to use, remove from refrigerator about 20 minutes before using, then use as directed.
Chicken can be prepped up to 1 day in advance. Combine marinade ingredients and marinate chicken (for at least 30 minutes). Skewer chicken onto soaked skewers. Transfer skewered chicken into an airtight container and refrigerate for up to 1 day. When ready to cook, remove chicken from refrigerator about 20 minutes before cooking. Then cook as instructed.

Nutrition

Calories: 152kcal | Carbohydrates: 7g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 349mg | Potassium: 172mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 36IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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Chicken Satay

Chicken Satay is one of my favorite skewered meats to eat! The flavors are outrageously good and pair so well with the creamy and tangy peanut sauce! We use chicken thighs in our recipe to ensure every bite is tender and juicy. Chicken thighs are also a little more forgiving when it comes to cooking them up. Don’t be intimidated by the list of ingredients. Most of the ingredients are easy to find or you…

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Chicken satay recipe with a peanut sauce on a platter.

Chicken Satay is one of my favorite skewered meats to eat! The flavors are outrageously good and pair so well with the creamy and tangy peanut sauce! We use chicken thighs in our recipe to ensure every bite is tender and juicy. Chicken thighs are also a little more forgiving when it comes to cooking them up.

Don’t be intimidated by the list of ingredients. Most of the ingredients are easy to find or you probably have them in your pantry. Once you have the ingredients gathered and measured, the recipe is SO easy!

What is Chicken Satay?

Chicken Satay originated in Indonesia but has become a popular dish throughout Southeast Asia like Thailand, Malaysia, Singapore, and Philippines. Although there are tons of varieties of satay that exist today – to be considered true satay there must be a grilled meat and dipping sauce component.

What Does Chicken Satay Taste Like?

As we mentioned, there are many varieties of satay that exist today. Our marinade uses flavors that include peanuts, garlic, ginger, lemongrass, soy sauce, limes, and brown sugar. The results are a sweet, bright and savory peanut and char-grilled flavor. We pair our skewers with a similar, but more peanut forward dipping sauce with a kick (from Thai chiles).

Chicken satay recipe with some plated on the side.

How to Make our Chicken Satay Recipe

Ingredients

Chicken satay ingredients all laid out.

Chicken Satay Process

  1. Place all marinade ingredients into a blender, except 1 1/2 tablespoons oil, and blend until smooth. Reserve ⅓ cup of marinade for peanut sauce.
  2. Pour remaining marinade over chicken. Toss together until all chicken pieces are completely covered. Allow mixture to marinate for at least 4 hours (ideally overnight).
Chicken marinade for chicken satay.
Chicken satay marinade in a bowl with chicken.
  1. Soak wood skewers.
  2. Skewer 5 to 6 cubes of chicken onto each bamboo skewer, until all chicken has been used.
Chicken satay wood skewers soaking.
Chicken satay ready to be grilled.
  1. Place a grill pan over medium-high heat (or use an outdoor grill on medium heat setting). Pour oil into pan and grill skewers for 4 minutes, on each side. Repeat until all skewers have been grilled.
  2. Top chicken satay skewers with crushed peanuts and cilantro leaves.
Cooked skewers grilled resting on a platter.
Chicken satay on a platter with lime wedges.

Spicy Peanut Sauce Process

Chicken satay sauce ingredients on a kitchen counter.
  1. Place all ingredients for peanut sauce into a blender and blend until smooth. (If sauce is too thick, blend some water into the sauce, ½ tablespoon at a time, until desired consistency has been achieved).
  2. Pour mixture into a small bowl or ramekin, top with crushed peanuts (optional) and serve as dipping sauce for satay.
Chicken satay peanut dipping sauce ingredients in a blender.
Chicken satay peanut sauce in a bowl.

What to Serve with Chicken Satay

When served as an appetizer, its best to serve the skewers on their own with the dipping sauce to keep things simple. When served as the main course we love pairing them with steamed jasmine or basmati rice and a simple cucumber salad (especially sunomono, a Japanese cucumber salad).

They’re also delicious with Yum Woon Sen, a bright and refreshing glass noodle salad dish!

Cooking Tips for Chicken Satay

We love using a grill or grill pan to cook our satay because it gives it a great char-grilled flavor! If you don’t have a grill or grill pan you can still cook them in a pan. If you have a cast iron skillet, it’s the next best thing as you’ll still get charred bits of chicken.

You can also broil the skewers for a few minutes on each side. You will just need to keep a close eye on them to make sure they don’t burn. The oven is also an option for cooking these skewers. If baking the chicken satay in the oven we recommend baking them at 400˚F for 15 to 20 minutes.

Chicken satay recipe being served onto plates.

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Chicken satay recipe on a platter with sauce.
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Chicken Satay

A simple and delicious recipe for juicy, char-grilled, flavor packed Chicken Satay with an equally delicious peanut dipping sauce! They make great appetizers or even a delicious dinner served with some steamed rice and simple cucumber salad!
Course Appetizer
Cuisine filipino, indonesian, thai
Prep Time 20 minutes
Cook Time 24 minutes
marinating time 4 hours
Total Time 4 hours 44 minutes
Servings 5
Calories 464kcal

Equipment

  • 15 (10 inch) bamboo skewers, soaked in water for 30 minutes

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (about 6)

satay marinade

  • 1/2 cup dry roasted peanuts
  • cup light brown sugar
  • 6 tablespoons soy sauce
  • ¼ stalk lemongrass, chopped (about 3 inch piece)
  • 3 garlic cloves, chopped
  • 2 makrut lime leaves, chopped OR 1 lime, zested and juiced
  • 1 tablespoon minced ginger
  • 1 tablespoon turmeric
  • ¼ teaspoon curry powder
  • ¼ teaspoon black pepper
  • 3 tablespoons vegetable oil, divided

spicy peanut sauce

  • cup reserved marinade
  • ¼ cup dry roasted peanuts
  • 3 tablespoons vegetable oil
  • 1 ½ tablespoons soy sauce
  • 1 lime, zested and juiced
  • 1 to 3 Thai chiles, seeded depending on desired heat
  • 1 garlic clove, chopped
  • 1 green onion, thinly sliced

garnish

  • 2 tablespoons crushed peanuts
  • cilantro leaves

Instructions

chicken satay

  • Place all marinade ingredients into a blender, except 1 1/2 tablespoons oil, and blend until smooth.
  • Reserve ⅓ cup of marinade for peanut sauce. Pour remaining marinade over chicken.
  • Toss together until all chicken pieces are completely covered. Allow mixture to marinate for at least 4 hours (ideally overnight).
  • Skewer 5 to 6 cubes of chicken onto each bamboo skewer, until all chicken has been used.
  • Place a grill pan over medium-high heat (or use an outdoor grill on medium heat setting). Pour oil into pan and grill skewers for 4 minutes, on each side. Repeat until all skewers have been grilled.
  • Top chicken satay skewers with crushed peanuts and cilantro leaves.

spicy peanut sauce

  • Place all ingredients for peanut sauce into a blender and blend until smooth. (If sauce is too thick, blend some water into the sauce, ½ tablespoon at a time, until desired consistency has been achieved).
  • Pour mixture into a small bowl or ramekin, top with crushed peanuts (optional) and serve as dipping sauce for satay.

Notes

**Makes 15 skewers (serving size is 3 skewers with 1/3 of peanut sauce)**
Cooking Tips for Chicken Satay
We love using a grill or grill pan to cook our satay because it really gives it a great char-grilled flavor that takes this dish over the top! If you don’t have a grill or grill pan you can still cook them in a pan. If you have a cast iron skillet, it’s the next best thing as you’ll still get charred bits of chicken.
You can also broil the skewers for a few minutes on each side, but you’ll need to keep a close eye on them to make sure they don’t burn. The oven is also an option for cooking these skewers. If baking the chicken satay in the oven we recommend baking them at 400˚F for 15 to 20 minutes.

Nutrition

Calories: 464kcal | Carbohydrates: 23g | Protein: 30g | Fat: 30g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1491mg | Potassium: 578mg | Fiber: 3g | Sugar: 14g | Vitamin A: 71IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 3mg

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Corn Casserole

This corn casserole is everything but boring. It’s loaded with three types of corn – cornmeal, cream corn, and fresh corn off the cob – and sprinkled with bacon, cheese, and chives for a real explosion of flavor in every bite. There’s just something about the combination of creamy corn with melted cheese and bits of savory salty bacon that we just can’t get enough of. While we love serving this corn casserole as a…

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Corn casserole recipe with some scooped out on a plate.

This corn casserole is everything but boring. It’s loaded with three types of corn – cornmeal, cream corn, and fresh corn off the cob – and sprinkled with bacon, cheese, and chives for a real explosion of flavor in every bite.

There’s just something about the combination of creamy corn with melted cheese and bits of savory salty bacon that we just can’t get enough of. While we love serving this corn casserole as a side for Thanksgiving or Christmas, it makes a fantastic addition to any picnic, potluck, or Sunday dinner. It’s versatile, easy to put together, and a dish everyone will love.

What is Corn Casserole?

Corn casserole is like a cross between corn pudding and cornbread. It’s not quite as runny as corn pudding but not as dry as cornbread. It’s right in the middle with a soft and creamy texture and a bit of structure. Just scoop it onto a plate with a drizzle of honey over top and serve as a side dish with rib roast or dry brined turkey.

How to Make Corn Casserole

Ingredients

Ingredients to make a corn casserole recipe.

Process

  1. Preheat oven to 325˚F. In a large mixing bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
  2. Add remaining corn casserole ingredients and whisk together until completely combined (making sure not to over-whisk).
Dry ingredients mixed together to make corn casserole.
Corn casserole batter being mixed in a glass bowl.
  1. Fold in cheese, bacon, and chives (optional step: leave a little to the side to sprinkle on top).
  2. Pour mixture into a 9”x 9”or 3 quart baking dish (and sprinkle top with remaining mix-ins, optional) and bake for 50 minutes to 1 hour or until top has browned and casserole has set, with the center still jiggly (it will set as it cools).
Corn casserole batter mixed together in a glass bowl with some mix ins.
Corn casserole in a baking dish pre bake.
  1. Remove from oven and allow casserole to cool for 10 minutes before scooping and serving. Top each serving with a drizzle of honey.
Freshly baked corn casserole in a baking dish.

Types of Corn to Use for Corn Casserole

To make corn casserole, you’ll need:

  • Cornmeal. This powdered corn adds structure to your casserole along with a light, grainy texture, and subtle corn flavor.
  • Creamed corn. Canned creamed corn adds moisture to the recipe for a texture that’s less like bread and closer to a thick pudding.
  • Fresh corn. Sweet corn kernels straight from the cob are ideal, but you can swap fresh corn for either canned corn (rinsed and drained well) or frozen corn, thawed and drained. Every bite of this casserole has little gems of golden sweet corn, adding plenty of flavor and texture to the dish.
Corn casserole recipe prepared with a scoop taken out.

Tips and Tricks for Success

  • For the most flavor, choose fresh corn when it’s in season and frozen corn if you’re making this during the off-season.
  • Whisk all of your dry ingredients together before mixing in the wet.
  • Avoid over-mixing the batter. Just whisk long enough so that everything is moistened.
  • Instead of leaving larger chunks of bacon, crumble it into tiny pieces so a little bit is in every bite.
  • Let the pan rest for 10 minutes after taking it out of the oven. This will help the casserole set and stay more structured when serving.

Variations

  • Make it gluten-free. Use gluten-free all-purpose flour.
  • Swap the bacon. Use diced ham, sausage, or shredded chicken. You can even leave the bacon out for a vegetarian corn casserole.
  • Swap the cheese. Instead of cheddar cheese, use Swiss, pepper jack, smoked gouda, or mozzarella.
  • Add vegetables. Add diced mushrooms, peppers, onions, or spinach for more flavor and nutrition.
  • Make it spicy. Add a pinch of cayenne, chili powder, or a diced jalapeno pepper to the mix for a spicy kick.
  • Add a breadcrumb topping. Mix breadcrumbs with melted butter and sprinkle on top for a golden, crispy top.

Make Ahead, Storing and Freezing Instructions

Make Ahead

You can make this casserole a full 24 hours before baking. Just assemble the casserole in the dish and cover it tightly with plastic wrap. Store in the refrigerator until you’re ready to bake. Let it sit on the counter while the oven pre-heats and bake as directed.

Storing Leftovers

Store any leftovers in the baking dish, covered, in the refrigerator for up to 3 days. To reheat, cover the baking dish in foil and bake for 10-15 minutes at 325˚F or until warmed through. You can also reheat in the microwave for 30-90 seconds until warm.

Freezing

You can make this casserole ahead of time and freeze it to enjoy it later! Store an uncooked corn casserole in an airtight container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed.

You can also freeze cooked corn casserole in the freezer for up to three months, thawing overnight, then covering in foil and baking at 325˚F for 10-20 minutes until heated through.

Corn casserole in a baking dish with a plate next to it.

What to Serve with Corn Casserole?

Try corn casserole with any of these dishes:

Corn casserole on a plate with a fork.

More Delicious Casserole Recipes You Will Love

Corn casserole recipe with some scooped out on a plate.
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Corn Casserole

This Corn Casserole is loaded with golden sweet corn, savory bits of bacon, and plenty of cheese for a satisfying side dish ready for any holiday or dinner table!
Course dinner, lunch, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 442kcal

Ingredients

corn casserole

  • 2/3 cup all purpose flour
  • 1/2 cup fine yellow cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 14 ounce can cream corn
  • 1 1/3 cups fresh corn kernels (from about 2 ears)
  • 2 large eggs beaten
  • 1/2 cup unsalted butter melted
  • 1 cup sour cream
  • 1/2 cup water
  • 2 tablespoons vegetable oil

mix-ins

  • 1 cup shredded cheddar (about 4 ounces)
  • 4 strips cooked bacon crumbled
  • 2 tablespoons thinly sliced chives

serving suggestions

  • honey

Instructions

  • Preheat oven to 325˚F.
  • In a large mixing bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
  • Add remaining corn casserole ingredients and whisk together until completely combined (making sure not to over-whisk).
  • Fold in cheese, bacon, and chives (optional step: leave a little to the side to sprinkle on top).
  • Pour mixture into a 9”x 9” or 3 quart baking dish (and sprinkle top with remaining mix-ins, optional) and bake for 50 minutes to 1 hour or until top has browned and casserole has set, with the center still jiggly (it will set as it cools). Allow casserole to cool for 10 minutes before scooping and serving.
  • Top each serving with a drizzle of honey.

Notes

**Nutritional Information Does Not Include Honey Serving Suggestion**
Tips and Tricks for Success
  • For the most flavor, choose fresh corn when it’s in season and frozen corn if you’re making this during the off-season.
  • Whisk all of your dry ingredients together before mixing in the wet.
  • Avoid over-mixing the batter. Just whisk long enough so that everything is moistened.
  • Instead of leaving larger chunks of bacon, crumble it into tiny pieces so a little bit is in every bite.
  • Let the pan rest for 10 minutes after taking it out of the oven. This will help the casserole set and stay more structured when serving.
Variations
  • Make it gluten-free. Use gluten-free all-purpose flour.
  • Swap the bacon. Use diced ham, sausage, or shredded chicken. You can even leave the bacon out for a vegetarian corn casserole.
  • Swap the cheese. Instead of cheddar cheese, use Swiss, pepper jack, smoked gouda, or mozzarella.
  • Add vegetables. Add diced mushrooms, peppers, onions, or spinach for more flavor and nutrition.
  • Make it spicy. Add a pinch of cayenne, chili powder, or a diced jalapeno pepper to the mix for a spicy kick.
  • Add a breadcrumb topping. Mix breadcrumbs with melted butter and sprinkle on top for a golden, crispy top.
Make Ahead, Storing and Freezing Instructions
Make Ahead
You can make this casserole a full 24 hours before baking. Just assemble the casserole in the dish and cover it tightly with plastic wrap. Store in the refrigerator until you’re ready to bake. Let it sit on the counter while the oven pre-heats and bake as directed.
Storing Leftovers
Store any leftovers in the baking dish, covered, in the refrigerator for up to 3 days. To reheat, cover the baking dish in foil and bake for 10-15 minutes at 325˚F or until warmed through. You can also reheat in the microwave for 30-90 seconds until warm.
Freezing
You can make this casserole ahead of time and freeze it to enjoy it later! Store an uncooked corn casserole in an airtight container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed.
You can also freeze cooked corn casserole in the freezer for up to three months, thawing

Nutrition

Calories: 442kcal | Carbohydrates: 37g | Protein: 11g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 554mg | Potassium: 269mg | Fiber: 2g | Sugar: 11g | Vitamin A: 862IU | Vitamin C: 4mg | Calcium: 233mg | Iron: 2mg

The post Corn Casserole appeared first on Spoon Fork Bacon.

Tuscan Chicken Pasta

The only thing better than our Creamy Tuscan Chicken is when the creamy Tuscan chicken is served over perfectly al dente rigatoni noodles. Paired with pasta, you really can’t beat it! In just 30 minutes, you’ll enjoy the comforting flavors of earthy spinach, tangy sun-dried tomatoes, and nutty parmesan combined in a creamy, savory sauce over chicken and pasta. If you thought these flavors were reserved for your favorite restaurant order, give this meal a…

Read More

The post Tuscan Chicken Pasta appeared first on Spoon Fork Bacon.

Tuscan chicken pasta on a plate with a fork next to it.

The only thing better than our Creamy Tuscan Chicken is when the creamy Tuscan chicken is served over perfectly al dente rigatoni noodles. Paired with pasta, you really can’t beat it!

In just 30 minutes, you’ll enjoy the comforting flavors of earthy spinach, tangy sun-dried tomatoes, and nutty parmesan combined in a creamy, savory sauce over chicken and pasta. If you thought these flavors were reserved for your favorite restaurant order, give this meal a whirl. It might just become one of your favorites, like it did ours!

How to Make Tuscan Chicken Pasta

Ingredients

Tuscan chicken pasta ingredients on a kitchen counter.

Process

  1. Season chicken pieces with salt and pepper and dredge in flour, shaking off any excess.
  2. Melt 2 tablespoons butter in a skillet over medium heat. Add coated chicken and sear for about 3 minutes on each side. Remove chicken from skillet and set aside.
Chicken coated in flour to make tuscan chicken pasta.
Searing chicken in a skillet to make tuscan chicken pasta.
  1. Melt the remaining butter and add the onion and garlic. Sauté for 3 to 4 minutes, or until the onions just begin to cook down. Season with salt and pepper. Add the sun-dried tomatoes and continue to sauté for 1 to 2 minutes.
  2. Stir cream and 1/3 cup pasta water into skillet and simmer until cream reduces slightly, about 4 minutes. Stir Parmesan into the cream mixture until smooth and creamy.
Garlic, onion, and sun dried tomatoes cooking in a skillet.
Tuscan chicken pasta sauce simmering in a skillet.
  1. Add spinach to skillet and stir until spinach leaves have just wilted. Season with salt and pepper.
  2. Stir chicken back into skillet and simmer for 3 to 4 minutes.
Spinach added to sauce to make tuscan chicken pasta recipe.
Chicken mixed in the sauce to make tuscan chicken pasta.
  1. Stir in pasta until completely combined (adding remaining pasta water, as needed). Season with more salt and pepper and top with basil leaves and or pepper flakes, if using. Serve.
Tuscan chicken pasta in a skillet freshly made.

Tips and Tricks to Make the Best Tuscan Chicken Pasta

  • Fresh spinach leaves work well for this recipe, but you can also use fresh whole leaves that have been frozen. If using frozen chopped spinach, make sure to thaw and drain well, or it may make the sauce too thin and watery.
  • Dice the chicken into uniform pieces so that it cooks evenly. When sautéing the chicken, try not to overcrowd the pan, leaving a small amount of space between each piece.
  • Only cook the pasta until it’s just al dente. It will soak up some of the sauce, adding more tenderness to the pasta as it sits.
  • Don’t toss out that pasta water! As the pasta boils, it adds starch to the water, which helps add extra creaminess to the sauce without making it too heavy with cream.
Tuscan chicken pasta on a plate with some red pepper flakes on the side.

Variations

  • Make it dairy free. Use almond milk instead of cream, swap the butter for dairy-free butter or olive oil, and dairy-free parmesan cheese.
  • Vegetarian Tuscan Pasta. Instead of using chicken, enjoy the sauce with just pasta or substitute the chicken for tofu or white beans.
  • Add vegetables. Saute sliced or diced mushrooms, eggplant, zucchini, artichoke hearts, or asparagus with the onion and garlic to add extra flavor and nutrition to this dish.
  • Switch up the cheese. Parmesan adds a delicious nutty flavor to this recipe, but you can also add a dollop of ricotta cheese for extra creaminess or goat cheese for a bit more tangy flavor.
  • Play with spices and herbs. We top this pasta with fresh basil and crushed red pepper flakes, but you can play around with different flavors. Oregano, thyme, rosemary, parsley, smoked paprika, and chives are a few to try!

What to Serve with Tuscan Chicken Pasta

For a complete meal, serve this Tuscan pasta and chicken with:

Tuscan chicken pasta on two plates with drinks and forks on the side.

More Delicious Pasta Recipes You Will Love

Tuscan chicken pasta on a plate with a fork next to it.
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Tuscan Chicken Pasta

This creamy Tuscan chicken pasta recipe is the ultimate comfort meal. In just 30 minutes, you'll enjoy the flavors of sundried tomatoes, earthy spinach, and nutty parmesan, all in a rich and creamy sauce with savory chicken and tender noodles.
Course dinner, Main Course
Cuisine Italian-american
Servings 4
Calories 605kcal

Ingredients

tuscan chicken

  • 2 (12 ounces) boneless, skinless chicken breast cut into bite sized pieces
  • 3 tablespoons all-purpose flour
  • 3 tablespoons unsalted butter
  • 1/4 yellow onion diced
  • 2 garlic cloves minced
  • 1/4 cup sun-dried tomatoes (packed in oil) thinly sliced
  • 1 1/2 cups heavy cream
  • 3 ounces grated Parmesan plus more for serving
  • 4 ounces spinach leaves
  • salt and pepper to taste

pasta

  • 8 ounces cooked fusilli (along with 1/2 cup reserved pasta water)

garnishes

  • fresh basil leaves
  • crushed pepper flakes optional

Instructions

  • Season chicken pieces with salt and pepper and dredge in flour, shaking off any excess.
  • Melt 2 tablespoons butter to a skillet over medium heat.
  • Add coated chicken and sear for about 3 minutes on each side.
  • Remove chicken from skillet and set aside.
  • Melt remaining butter and add onion and garlic. Sauté for 3 to 4 minutes or until onions just begin to cook down. Season with salt and pepper.
  • Add sun-dried tomatoes and continue to sauté for 1 to 2 minutes.
  • Stir cream and 1/3 cup pasta water into skillet and simmer until cream reduces slightly, about 4 minutes.
  • Stir Parmesan into cream mixture until smooth creamy.
  • Add spinach to skillet and stir until spinach leaves have just wilted. Season with salt and pepper.
  • Stir chicken back into skillet and simmer for 3 to 4 minutes.
  • Stir in pasta until completely combined (adding remaining pasta water, as needed).
  • Season with more salt and pepper and top with basil leaves and or pepper flakes, if using. Serve.

Notes

Tips and Tricks to Make the Best Tuscan Chicken Pasta
  • Fresh spinach leaves work well for this recipe, but you can also use fresh whole leaves that have been frozen. If using frozen chopped spinach, make sure to thaw and drain well, or it may make the sauce too thin and watery.
  • Dice the chicken into uniform pieces so that it cooks evenly. When sautéing the chicken, try not to overcrowd the pan, leaving a small amount of space between each piece.
  • Only cook the pasta until it’s just al dente. It will soak up some of the sauce, adding more tenderness to the pasta as it sits.
  • Don’t toss out that pasta water! As the pasta boils, it adds starch to the water, which helps add extra creaminess to the sauce without making it too heavy with cream.

Nutrition

Calories: 605kcal | Carbohydrates: 31g | Protein: 14g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 142mg | Sodium: 1312mg | Potassium: 441mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4505IU | Vitamin C: 16mg | Calcium: 290mg | Iron: 2mg

The post Tuscan Chicken Pasta appeared first on Spoon Fork Bacon.