Crispy Air Fryer Tofu (with Sweet Chili Sauce)

Tofu is such a versatile protein that even meat eaters like ourselves love to eat from time to time. Using the air fryer makes it easy to get perfectly crispy and delicious bites of tofu every time with way less mess and fat than using a deep fryer or pan frying. Coated with a blend of garlic and onion powders, salt, and white pepper, each tofu cube is air-fried for an irresistible crispy texture. While…

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Crispy air fryer tofu with a sweet chili sauce on a bed of rice.

Tofu is such a versatile protein that even meat eaters like ourselves love to eat from time to time. Using the air fryer makes it easy to get perfectly crispy and delicious bites of tofu every time with way less mess and fat than using a deep fryer or pan frying.

Coated with a blend of garlic and onion powders, salt, and white pepper, each tofu cube is air-fried for an irresistible crispy texture. While the crispy coating is enough to make us crave this tofu, the sweet chili sauce takes it over the top. A mix of rice wine vinegar, Sambal Oelek, and soy sauce, thickened to a glazed perfection.

While we love these tofu bites simply coated in sauce, you can also make this air fryer tofu to go along with dishes like Pad See Ew or Yaki Udon for a quick and easy vegetarian meal.

How to Make Crispy Air Fryer Tofu

Crispy Tofu Ingredients

Ingredients to make crispy air fryer tofu.

Crispy Tofu Process

  1. Pat tofu cubes dry.
  2. In a mixing bowl, combine cornstarch, garlic powder, onion powder, salt, and white pepper.
Spices and dry mixture to make crispy air fryer tofu.
Cubed tofu dredged in spices.
  1. Add tofu cubes and toss until evenly coated.
  2. Spray the air fryer basket with cooking spray—line tofu pieces into the air fryer, leaving 1/2 inch space between each piece. Generously spray tofu pieces with cooking spray. Turn each piece and spray again with cooking spray. Air fry tofu at 400˚F for 5 minutes. Shake the basket, then continue air frying for an additional 5 minutes.
Tofu about to cooked in an air fryer.
Tofu cooked in an air fryer basket.

Sweet Chili Sauce Ingredients

Ingredients to make a sweet chili sauce.

Sweet Chili Sauce Process

  1. While tofu is in the air fryer, make sauce. In a small pot, combine vinegar, water, and sugar.
  2. Dissolve sugar over medium heat and simmer.
Sweet chili sauce ingredients in a pot to simmer.
Sugar dissolved in a pot to make sweet chili sauce.
  1. Stir in sambal, soy sauce, and the cornstarch slurry. Simmer for 1 minute until the sauce thickens (it will thicken more as it cools). Remove from heat and cool.
Sweet chili sauce on a pot cooling.

Assembly Process

  1. Place air-fried tofu cubes into a large mixing bowl. Pour sauce over tofu cubes and toss together until fully coated.
  2. Top with green onions and serve.
Crispy air fryer tofu being tossed in a sweet chili sauce.
Crispy air fryer tofu with green onions on top.

Why Press Tofu Before Air Frying?

Tofu is packed in water, and even firm or extra-firm tofu has excess moisture that needs to be removed. Using a tofu press, you can remove as much moisture as possible so your tofu can absorb more flavor, brown more easily when air frying, and have a much more enjoyable, firm texture. It also helps the tofu stay in one piece, minimizing the chance of it crumbling apart while cooking.

How to Press Tofu Without a Tofu Press

If you don’t have a tofu press, don’t worry! You can still make this tofu extra crispy and delicious. You only need a paper towel, a tea towel, and a few heavy books. Cookbooks and textbooks do the trick!

Just wrap the tofu in the paper towel and then in the tea towel. This helps absorb the extra moisture (and keep your books dry). Next, carefully stack a couple of heavy books on top of the tofu. Do this against a wall so the books have somewhere to lean for stability, which can help prevent them from falling over. Leave the books stacked on top of the tofu for 15-20 minutes or until most moisture has been removed.

Why Coat Air Fryer Tofu Cubes in Corn Starch?

Cornstarch helps absorb some moisture from the tofu’s surface so that it can brown and become extra crispy. You only need a light coating to get this delicious browning and crisping effect. If you don’t have or want to use cornstarch, you can get a similar effect by using arrowroot powder.

A cube of crispy air fryer tofu on a fork.

Make Ahead Instructions and Storing for Air Fryer Tofu and Sweet Chili Sauce

Make Ahead

While the tofus is best when it’s freshly made, you can prepare the sauce up to 2 days in advance to save yourself some time. Follow the instructions, let the sauce cool, and store it in an airtight container in the refrigerator for 1-2 days.

Storing and Reheating Instructions

We recommend only coating the tofu you’ll eat immediately with the sauce. Any leftover tofu can be stored separately from the sauce in an airtight container for up to 3-4 days.

To reheat leftover tofu, add it back to the air fryer that’s been preheated to 400˚F, and air fry for 3 to 5 minutes, shaking halfway through. Remove it from the air fryer and toss in leftover sauce.

Crispy air fryer tofu in a bowl with rice.

Variations

Swapping the sauce is the easiest way to switch up this crispy tofu. We love the sweet chili sauce, but here are a few others you can try!

What to Serve with Air Fryer Tofu

Serve your crispy air-fried tofu with any of these sides for a delicious complete meal:

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Crispy air fryer tofu with sweet chili sauce being poured all over.
Crispy air fryer tofu with a sweet chili sauce on a bed of rice.
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Air Fryer Tofu (with Sweet Chili Sauce)

This air fryer tofu is perfectly crispy and coated in a deliciously spicy sweet chili sauce. One of the easiest and most flavorful ways to make tofu at home!
Course Appetizer, dinner, lunch
Cuisine asian
Servings 2
Calories 384kcal

Ingredients

crispy tofu

  • 16 ounce block extra firm tofu (pressed for 30 minutes) cut into 1 inch cubes
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

sweet chili sauce

  • 1/2 cup rice wine vinegar
  • 1/2 cup water
  • 1/2 cup sugar
  • 3 tablespoons Sambal Oelek
  • 1 teaspoon soy sauce
  • 1 tablespoon cornstarch dissolved 1 tablespoon water
  • 1 minced garlic clove (about 3/4 teaspoon)

Instructions

  • Pat tofu cubes dry.
  • In a mixing bowl combine cornstarch, garlic powder, onion powder, salt, and white pepper.
  • Add tofu cubes and toss until evenly coated.
  • Spray air fryer basket with cooking spray.
  • Line tofu pieces into air fryer, leaving 1/2 inch space between each piece. Generously spray tofu pieces with cooing spray.
  • Turn each piece and spray again with cooing spray.
  • Air fry tofu at 400˚F for 5 minutes. Shake the basket, then continue air frying for an additional 5 minutes.

sweet chili sauce

  • While tofu air frys, make sauce. In a small pot combine vinegar, water, and sugar. Dissolvesugar over medium heat and simmer.
  • Stir in sambal, soy sauce and cornstarch slurry. Simmer for 1 minute until sauce thickens (it will thicken more as it cools). Remove from heat and cool.

Assembly

  • Place air fried tofu cubes into a large mixing bowl. Pour sauce over tofu cubes and toss together until fully coated.
  • Top with green onions and serve.

Nutrition

Calories: 384kcal | Carbohydrates: 68g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 904mg | Potassium: 489mg | Fiber: 1g | Sugar: 55g | Vitamin A: 48IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 3mg

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Sausage Strata

Breakfast foods are some of our favorite foods and our Sausage Strata recipe is hard to beat! This super simple strata is so comforting, delicious and can feed between 8 and 10 people! Our strata is also a favorite because you can make it the night before and just pop it in the oven before you’re ready to serve it! We make this recipe whenever we have overnight guests over, but especially when during the…

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Sausage strata recipe in a dish with a scoop out.

Breakfast foods are some of our favorite foods and our Sausage Strata recipe is hard to beat! This super simple strata is so comforting, delicious and can feed between 8 and 10 people! Our strata is also a favorite because you can make it the night before and just pop it in the oven before you’re ready to serve it!

We make this recipe whenever we have overnight guests over, but especially when during the holidays. It’s one of the best Christmas morning breakfasts you could ask for!

What is a Strata?

A strata is a layered egg casserole, usually involving layers of bread with some sort of filling between the layers. It’s most popular as a brunch dish and is similar to a bread pudding, but more often made savory (like our recipe today!).

How to Make Our Sausage Strata Recipe

Ingredients

Ingredients to make our Sausage  Strata recipe.

Process

  1. Place a large skillet over heat. Add oil and brown sausage, breaking it up as it cooks.Transfer sausage to bowl and set aside.
  2. Add more oil to skillet and sauté onion and garlic. Season with salt and pepper.
Cooking breakfast sausage in a skillet.
Onions and garlic cooking in a skillet.
  1. Add spinach and continue to sauté until spinach wilts.
  2. Pour onion mixture into bowl with sausage and set aside.
Sausage and spinach and other ingredients for the filling of a strata.
  1. Grease baking dish with butter.
  2. In a liquid measuring cup whisk together eggs and cream until completely combined. Generously season with salt and pepper.
A greased baking dish.
Eggs and cream whisked together in a bowl.
  1. Add half bread pieces into the bottom of the baking dish in an even layer.
  2. Top with half the sausage, spinach and onion mixture.
Torn bread in a baking dish for the base layer of a strata.
Process of layering the sausage strata recipe in a baking dish.
  1. Pour half the egg and cream mixture over strata and sprinkle with half shredded cheese.
  2. Repeat previous step until everything has been used and baking dish is full. Top dish with half green onions.
Process of layering the sausage strata recipe in a baking dish.
Process of layering the sausage strata recipe in a baking dish.
  1. Tightly cover strata with foil and refrigerate overnight (or at least one hour).
Sausage strata wrapped in foil to be baked.
  1. Preheat oven. Bake covered strata in oven. Uncover and continue to bake until the top has browned and slightly crisped at the edges and the center has just set. Cool strata for several minutes, top with remaining green onion and serve.
Baked sausage strata  in a dish.

Tools You Will Need

Variations

We love recipes like this Sausage Strata because there are endless flavor possibilities! Below we have some different ingredients that would taste delicious in our strata!

  • Different cheeses to use: fontina, gruyere, comte, havarti, gouda
  • Protein alternatives: crumbled bacon, diced ham, turkey breakfast sausage, diced and sautéed tofu
  • Vegetables to add: sautéed mushrooms, kale, bell peppers, asparagus
Sausage strate recipe in a baking dish with green onions on the side.

Tips and Tricks for Sausage Strata Success

  • We recommend using a hardier bread like sour dough or a crusty Italian loaf. Since the strata sits overnight, you want to use a hearty bread so the casserole maintains some body and bite to it. If using a softer bread like brioche, only allow the strata to sit for up to 3 hours in the refrigerator to avoid a soggy final product.
  • Whole milk can be used instead of cream, but it should be whole milk. Anything less than will produce too much water while baking and may cause the strata to be soggy with excess liquid pooled at the bottom.
  • Stick to great melting cheeses to help meld everything together. The options we listed above all melt very well.

Make Ahead and Freezing Our Sausage Strata Recipe

Make Ahead

Our recipe can be (and is encouraged) to be made the night before, tightly covered with foil and refrigerated. This allows the egg and cream mixture to soak into the bread, so when it bakes you end up with soft, custard-like pieces of bread loaded with flavor. This also makes this dish perfect for holidays, overnight guests and busy brunches.

Freezing

A whole strata can be frozen, after it’s baked. Just allow the strata to cool completely. Tightly cover with 2 layers of foil, completely wrapping the dish and place in the freezer for up to 2 months. When ready to serve, remove one layer of foil and bake (covered and frozen) for 30 minutes. Uncover and continue to bake for an additional 15 minutes or until the strata has heated through.

Leftovers can be frozen in individual portions, wrapped in foil and then stored in an airtight container for up to 2 months. When ready to serve, leftover portions can be unwrapped, placed onto a microwave safe plate, covered with a damp paper towel and heated for 3 to 5 minutes (depending on the strength of your microwave).

Sausage strata recipe being served onto plates.

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Sausage strata recipe in a baking dish with a scoop out.
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Sausage Strata

A rich and delicious Sausage Strata that everyone will love! This easy recipe is perfect makes enough to feed a crowd and can be made the night before, for a simple wake and bake breakfast or brunch the next day!
Course Breakfast, brunch
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 10
Calories 797kcal

Ingredients

  • 4 tablespoons neutral oil, divided
  • 16 ounces breakfast sausage
  • ½ diced yellow onion
  • 2 minced garlic cloves
  • 4 ounces baby spinach
  • 8 large eggs
  • 1 1/2 cups heavy cream
  • 4 tablespoons unsalted butter, softened and divided
  • 22 ounces Italian loaf, torn into pieces
  • 8 ounces shredded white cheddar cheese
  • 2 sliced green onions, divided
  • salt and pepper to taste

Instructions

  • Place a large skillet over medium heat. Add oil and brown sausage, breaking it up as it cooks, about 3 to 4 minutes. Transfer sausage to bowl and set aside.
  • Add remaining oil to skillet and sauté onion and garlic for 2 to 3 minutes. Season with salt and pepper.
  • Add spinach and continue to sauté until spinach wilts, 2 minutes.
  • Pour onion mixture into bowl with sausage and set aside.
  • Grease 9"x13" baking dish with 2 tablespoons butter.
  • In a liquid measuring cup whisk together eggs and cream until completely combined. Generously season with salt and pepper.
  • Add half bread pieces into the bottom of the baking dish in an even layer. Top with half the sausage, spinach and onion mixture. Pour half the egg and cream mixture over strata and sprinkle with half shredded cheese.
  • Repeat previous step until everything has been used and baking dish is full. Top dish with half green onions.
  • Tightly cover strata with foil and refrigerate overnight (or at least one hour).
  • Preheat oven to 375˚F. Bake covered strata in oven for 30 minutes. Uncover and continue to bake for an additional 15 to 20 minutes or until the top has browned and slightly crisped at the edges and the center has just set.
  • Cool strata for 10 to 15 minutes, top with remaining green onion and serve.

Notes

Tips and Tricks for Strata Success
  • We recommend using a hardier bread like sour dough or a crusty Italian loaf. Since the strata sits overnight, you want to use a hearty bread so the casserole maintains some body and bite to it. If using a softer bread like brioche, only allow the strata to sit for up to 3 hours in the refrigerator to avoid a soggy final product.
  • Whole milk can be used instead of cream, but it should be whole milk. Anything less than will produce too much water while baking and may cause the strata to be soggy with excess liquid pooled at the bottom.
  • Stick to great melting cheeses to help meld everything together. The options we listed above all melt very well.
Make Ahead and Freezing Our Strata Recipe
Make Ahead
Our recipe can be (and is encouraged) to be made the night before, tightly covered with foil and refrigerated. This allows the egg and cream mixture to soak into the bread, so when it bakes you end up with soft, custard-like pieces of bread loaded with flavor. This also makes this dish perfect for holidays, overnight guests and busy brunches.
Freezing
A whole strata can be frozen, after it’s baked. Just allow the strata to cool completely. Tightly cover with 2 layers of foil, completely wrapping the dish and place in the freezer for up to 2 months. When ready to serve, remove one layer of foil and bake (covered and frozen) for 30 minutes. Uncover and continue to bake for an additional 15 minutes or until the strata has heated through.
Leftovers can be frozen in individual portions, wrapped in foil and then stored in an airtight container for up to 2 months. When ready to serve, leftover portions can be unwrapped, placed onto a microwave safe plate, covered with a damp paper towel and heated for 3 to 5 minutes (depending on the strength of your microwave).

Nutrition

Calories: 797kcal | Carbohydrates: 36g | Protein: 23g | Fat: 63g | Saturated Fat: 33g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 0.5g | Cholesterol: 239mg | Sodium: 1087mg | Potassium: 430mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2204IU | Vitamin C: 5mg | Calcium: 225mg | Iron: 3mg

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Whipped Goat Cheese

Don’t let the simplicity of our Whipped Goat Cheese fool you into thinking it’s less than spectacular. Whipping goat cheese and cream together creates a velvety, smooth, and tangy spread that pairs incredibly well with hot honey, everything seasoning, bacon crumbles, and sliced green onion. It takes only 10 minutes to put together, and you’ll watch it disappear just as fast as guests spoon it onto crostini and dive back in for more. Serve this…

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Whipped goat cheese with a crostini dipped in it.

Don’t let the simplicity of our Whipped Goat Cheese fool you into thinking it’s less than spectacular. Whipping goat cheese and cream together creates a velvety, smooth, and tangy spread that pairs incredibly well with hot honey, everything seasoning, bacon crumbles, and sliced green onion. It takes only 10 minutes to put together, and you’ll watch it disappear just as fast as guests spoon it onto crostini and dive back in for more.

Serve this on a plate as an appetizer, or use the whipped goat cheese on salads, spread on sandwiches, topped on grilled meat, or spooned onto pizza.

How to Make Whipped Goat Cheese

Ingredients

Ingredients to make whipped goat cheese.

Process

  1. Place the goat cheese and cream (if using) into a food processor and blend it until smooth.
  2. Transfer the whipped goat cheese to a plate with a wide rim or a wide-mouthed bowl and spread it into an even layer.
Whipped goat cheese in a food processor.
Whipped goat cheese in a bowl.
  1. Top the goat cheese with a drizzle of hot honey. Then top it with bacon, everything seasoning, and green onions. Serve with crostini.
Whipped goat cheese in a bowl with toppings on top.

Why We Love Whipped Goat Cheese

  • It’s incredibly simple. This whipped goat cheese is just two main ingredients (or one if you leave out the heavy cream), and a handful of toppings. It takes less than 10 minutes to whip together for a decadent last-minute appetizer.
  • It’s versatile. While we love serving this on a plate with crostini or crackers, you can use this whipped goat cheese to top bread, pizza, grilled vegetables, meat, eggs, and more. In addition to the many ways you can use it, you can also change up the toppings for a variety of flavors!
  • Easy to make ahead. If you’re in charge of an appetizer for your next party, a plate of whipped goat cheese can be prepared up to two days in advance. Just prep the goat cheese and get your toppings ready. Drizzle and sprinkle everything on top just before serving.

Purpose of Heavy Cream in Whipped Goat Cheese

Heavy cream is optional in our recipe, but we absolutely love what it does to it. Whipping a small amount of heavy cream into the goat cheese helps thin out the texture and creates a smoother, more luxurious dip. If you choose to skip the cream, your whipped goat cheese will still be smooth, but it will be much thicker with less of a “whipped” texture.

Whipped goat cheese with crudite on the side.

Variations

Once you have your base of goat cheese whipped and spread on a plate, the toppings you can add are truly endless. If you want to try something different than our suggested hot honey, everything seasoning, bacon, and green onions, try any of these additions or a combination for a whole new flavor!

  • Honey
  • Toasted chopped walnuts
  • Pistachios
  • Cinnamon
  • Roasted red peppers
  • Roasted garlic
  • Fresh herbs, including parsley, thyme, oregano, dill, basil, rosemary, or cilantro
  • Citrus zest from lemons, limes, or oranges
  • Fruit compote, including blueberry, strawberry, cherry, or raspberry
  • Boozy bacon jam
  • Caramelized onion
  • Balsamic glaze

What to Use for Dipping

Crostini is our go-to choice for this recipe, but there are plenty of other things you can dip in this whipped goat cheese, including:

  • Crackers (everything from Ritz to woven wheat)
  • Bagel chips
  • Pita bread
  • Raw vegetables, including carrots, cucumbers, peppers, broccoli, celery, and cauliflower
  • Pretzels
  • Fresh fruit, including strawberries or apple slices

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Whipped goat cheese in a bowl with crostini on the side.
Whipped goat cheese with a crostini dipped in it.
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Whipped Goat Cheese

Whipped goat cheese topped with hot honey, seasonings, and bacon spooned onto crostini is a simple and delicious 10-minute appetizer!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 8
Calories 152kcal

Equipment

Ingredients

Whipped Goat Cheese

  • 11 ounces goat cheese softened
  • 2 tablespoons heavy cream optional

Toppings

Instructions

  • Place goat cheese and cream (if using) into a food processor. Blend until smooth.
  • Transfer whipped goat cheese to a plate with a wide rim or a wide mouthed bowl and spread into an even layer.
  • Top goat cheese with a drizzle of honey.
  • Then top with bacon, everything seasoning and green onions. Serve with crostini.

Nutrition

Calories: 152kcal | Carbohydrates: 7g | Protein: 9g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 224mg | Potassium: 35mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 474IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg

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Creamed Corn Dip

In less than 30 minutes, you’ll be serving up and diving into a pan of this decadent creamed corn dip that’s the perfect meld of three cheeses, corn, and spices. We love serving this dip with a big bowl of corn chips whenever we have guests over, but especially for game days and holiday parties when a crave-worthy dip is an absolute necessity. Try serving it as a dip-trio with our buffalo chicken dip with…

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Creamed corn dip recipe with chips on the side.

In less than 30 minutes, you’ll be serving up and diving into a pan of this decadent creamed corn dip that’s the perfect meld of three cheeses, corn, and spices. We love serving this dip with a big bowl of corn chips whenever we have guests over, but especially for game days and holiday parties when a crave-worthy dip is an absolute necessity. Try serving it as a dip-trio with our buffalo chicken dip with pita chips and roasted onion dip alongside a plate of veggies.

Using canned corn helps this appetizer come together incredibly quickly and with minimal effort. A little sauteing, stirring, and baking is all you need to do for this crowd-pleasing appetizer.

How to Make Creamed Corn Dip

Ingredients

Creamed Corn Dip ingredients on a kitchen counter.

Process

  1. Preheat oven to 375˚F. In a pan, melt butter over medium heat. Add shallots and garlic and sauté for 1 minute. Add corn and continue to cook for 3 to 4 minutes. Stir in sugar and season with salt and pepper. Cook for 1 more minute. Remove from heat.
  2. Place cream cheese and mayonnaise into a large mixing bowl and stir together to break up the block of cream cheese.
Corn in a skillet with shallots and butter.
Corn dip base in a glass bowl.
  1. Add all of the corn mixture and all but 2 tablespoons each of the mozzarella, gruyere, and Parmesan—season with salt and pepper. Mix until completely and evenly combined.
  2. Pour the mixture into a 3-4 cup baking dish or 8-inch skillet and smooth the top. Sprinkle with the remaining cheese.
Corn dip mixture in a glass bowl.
Corn dip in a skillet with cheese on top.
  1. Bake the creamed corn dip for 15 minutes. Then place it under the broiler for 30 seconds to 1 minute.
  2. Remove the pan from the oven, top it with chives, and serve with corn chips.
Corn dip in a skillet warmed.
Corn dip in a skillet with chives on top.

Using Canned Corn vs Fresh Corn vs Frozen Corn

While we use canned corn for convenience and uniform flavor, you can use any corn for this recipe.

Fresh corn: We love using fresh corn in recipes when it’s in season! If using fresh corn off the cob, you’ll need to cook it before adding it to the dip.

Canned corn: Canned corn is packed at peak ripeness and is ready to be tossed into the recipe straight from the can after being drained and rinsed.

Frozen corn: Like canned corn, frozen corn is picked and frozen when ripe, so the flavor is fresh and uniform any time of year. If using frozen corn, empty it into a colander and thaw it under running water before adding it to the dip.

Corn dip close up with chips being dipped into it.

Prep Ahead Instructions and Storing and Reheating Leftovers

Prep Ahead

To make this recipe even easier, with less hands-on time during the day of serving, you can prepare a few things ahead of time so it’s ready to go.

Prepare everything for this creamed corn dip, up to step 4, just before it needs to be baked in the oven. Cover and refrigerate the unbaked dip for up to 48 hours. When you’re ready to serve, place the dip in the pan and continue to bake as directed. If baked straight from the refrigerator, it may need a couple extra minutes in the oven.

Storing and Reheating Leftovers

To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. The best way to reheat your creamed corn dip is to place it back into an oven-safe pan or baking dish and bake at 375˚F for 5-7 minutes or until heated through and bubbly again.

Creamed corn dip on corn chips.

Variations for our Creamed Corn Dip

We kept this recipe pretty basic because it tastes incredible without many extras. But with a few additions, you can give this corn dip a whole new flavor. Try some of these fun variations:

  • Make it spicy. Dice up a jalapeno pepper and saute it along with the shallots and garlic, or add 1/4- 1 teaspoon of cayenne pepper.
  • Swap the cheeses. With three types of cheese, there’s plenty of room to experiment with different varieties to find your favorite. Try incorporating Pepper Jack, Monterey Jack, or Sharp Cheddar.
  • Add bacon. Dice a few slices of cooked bacon and stir it into the dip before baking. Then, sprinkle the top with minced chives before serving.
  • A little sweet, a little spice. Sweet corn already has a subtle sweetness, but you can take that up a notch by adding a hefty drizzle of honey to the dip and balancing it with a couple of splashes of your favorite hot sauce.
Corn dip in a skillets with chips on the side.

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Creamed corn dip recipe with chips on the side.
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Creamed Corn Dip

This piping hot creamed corn dip is loaded with mozzarella, gruyere, and parmesan for a cheesy, lusciously decadent dip that's perfect for game day tailgates, parties, or anytime you need an irresistible appetizer on the table.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 295kcal

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallot
  • 1 minced garlic clove
  • 15 ounce canned corn drained and rinsed
  • 1/2 teaspoon sugar
  • 8 ounces cream cheese softened
  • 4 tablespoons mayonnaise
  • 2 ounces shredded mozzarella, divided (about 2/3 cup in volume)
  • 2 ounces shredded gruyere, divided (about 2/3 cup in volume)
  • 2 ounces grated Parmesan, divided (about 3/4 cup in volume)
  • salt and pepper to taste
  • 2 tablespoons thinly sliced chives garnish

Instructions

  • Preheat oven to 375˚F.
  • In a pan, melt butter over medium heat.
  • Add shallots and garlic and sauté for 1 minute. Add corn and continue to cook for 3 to 4 minutes. Stir in sugar and season with salt and pepper. Cook for 1 more minute. Remove from heat.
  • Place cream cheese and mayonnaise into a large mixing bowl and stir together to breakup block of cream cheese.
  • Add all corn mixture, and all but 2 tablespoons each mozzarella, gruyere, and Parmesan. Season with salt and pepper.
  • Mix together until completely and evenly combined.
  • Pour mixture into a 3-4 cup baking dish or 8-inch skillet and smooth top.
  • Sprinkle with remaining cheese.
  • Bake creamed corn dip for 15 minutes. Then broil for 30 seconds to 1 minute. Remove from oven, top with chives and serve with corn chips.

Notes

Prep Ahead Instructions
To make this recipe even easier, with less hands-on time during the day of serving, you can prepare a few things ahead of time so it’s ready to go.
Prepare everything for this creamed corn dip, up to step 4, just before it needs to be baked in the oven. Cover and refrigerate the unbaked dip for up to 48 hours. When you’re ready to serve, place the dip in the pan and continue to bake as directed. If baked straight from the refrigerator, it may need a couple extra minutes in the oven.
Storing and Reheating Leftovers
To store leftovers, place them in an airtight container in the refrigerator for up to 3 days. The best way to reheat your creamed corn dip is to place it back into an oven-safe pan or baking dish and bake at 375˚F for 5-7 minutes or until heated through and bubbly again.

Nutrition

Calories: 295kcal | Carbohydrates: 10g | Protein: 9g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 876mg | Potassium: 136mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 682IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 0.3mg

The post Creamed Corn Dip appeared first on Spoon Fork Bacon.

Beer Bread Recipe (with Parmesan and Black Pepper)

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with…

Read More

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Black pepper parmesan beer bread with butter.

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with tons of savory flavor, this recipe is about to be your new favorite!

What is Beer Bread?

Want a deliciously comforting loaf of bread that doesn’t require hours of proofing yeast, rising, and baking? Beer bread is a quick bread that uses the natural yeasts in beer to activate a rise. The beer reacts with baking powder to help the bread rise as it bakes. Depending on the type of beer you use, you’ll also add extra flavor to the bread. But don’t worry, all or most of the alcohol cooks out of the bread, leaving you with all the flavor but no alcohol.

How to Make Our Beer Bread Recipe

Ingredients

Beer bread ingredients measured and on a kitchen counter.

Process

  1. Preheat oven to 375°F. Lightly grease the loaf pan and set aside.
  2. Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
A lightly greased loaf pan for beer bread.
Flour in a bowl being whisked together.
  1. Create a small well in the center of the flour mixture.
  2. Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over-mix! (if there are small flour pockets, gently stir them away – a couple of remaining flour pockets are okay).
Beer bread ingredients in a bowl.
Beer bread dough in a bowl with a spoon in it.
  1. Pour mixture into a prepared loaf pan.
  2. Pour the remaining butter over the top of the batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
Beer bread dough in a loaf pan pre oven.
Beer bread dough in a loaf pan with melted butter poured over it.
  1. Remove the loaf from the pan and allow it to cool until warm to the touch (about 1 hour and 30 minutes.
Freshly baked beer bread in a loaf pan.
Beer bread on a cutting board.

Tips and Tricks for the BEST Beer Bread

Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.

Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.

Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.

Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.

Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Beer bread on a plate with butter on the slices.

Variations

Switch up the beer. Choose your favorite craft beer or a spiced seasonal variety to add a little extra flavor to the bread. Darker beers, like Guinness, will also add more flavor to your beer bread.

Add cheese. We added parmesan cheese to this recipe, but sharp cheddar, Gruyere, mozzarella, or Monterrey Jack can also be used.

Mix in the herbs. Fresh herbs, including rosemary, thyme, dill, or oregano, can add a new, fun flavor to the bread. Freshly minced garlic or garlic powder also adds incredible flavor to this bread!

Make it spicy. Add chopped fresh jalapeno peppers, red pepper chili flakes, or pepper jack cheese.

Make it sweet. Add dried fruit like raisins, cranberries, or chopped apricots to the bread, along with chopped walnuts, pecans, or pistachios. Don’t forget a drizzle of honey as well!

Storing Instructions

To keep your beer bread fresh, let it cool completely, then wrap it in plastic wrap and place it in an airtight container for up to 2-3 days on the counter.

You can also freeze baked beer bread by wrapping it in plastic and then in an airtight freezer-safe container. Freeze for up to 3 months. Thaw on the counter or in the refrigerator and store in the refrigerator for up to 3 days after thawing.

What to Eat with Our Beer Bread Recipe?

One of the best things about beer bread is that it tastes incredible by itself but can also be eaten with a wide variety of different foods:

Eat it with a dip like Spinach and Artichoke Dip or Hot Crab Dip.

Enjoy it along with a hearty BBQ Chicken Salad or Summer Steak Salad.

Use it to sop up a bowl of Creamy Pumpkin Soup or Chicken Gnocchi.

More Delicious Quick Bread Recipes You Will Love

Beer bread slices on a plate with butter on the side.
Black pepper parmesan beer bread with butter.
Print

Beer Bread Recipe (with Black Pepper and Parmesan)

This incredibly moist and buttery beer bread recipe is simple to make and loaded with fresh parmesan and cracked pepper flavor!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 243kcal

Equipment

  • 1 loaf pan 8.5" x 4.5" x 2.75" (9"x 5" is fine too)

Ingredients

  • 3 cups all purpose flour
  • 2 1/2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 12 ounces (a nice flavorful) beer
  • 1/2 cup unsalted butter melted and divided
  • 3/4 cup grated parmesan cheese
  • 1 1/2 teaspoons freshly cracked black pepper
  • zest of 1 lemon (optional)

Instructions

  • Preheat oven to 375°F. Lightly grease loaf pan and set aside.
  • Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
  • Create a small well in the center of the flour mixture.
  • Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over mix! (if there are small flour pockets, gently stir them away – a couple remaining flour pockets are okay).
  • Pour mixture into a prepared loaf pan.
  • Pour remaining butter over top of batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
  • Remove loaf from pan and allow it to cool until just warm to the touch (about 1 hour and 30 minutes).

Notes

**Makes 1 (9”x5” loaf)**
Tips and Tricks for the BEST Beer Bread
Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.
Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.
Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.
Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.
Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Nutrition

Calories: 243kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 509mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 292IU | Calcium: 124mg | Iron: 2mg

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Beer Bread Recipe (with Parmesan and Black Pepper)

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with…

Read More

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Black pepper parmesan beer bread with butter.

Have you ever tried making bread with beer? This beer bread recipe is simple and incredibly flavorful with the addition of parmesan cheese and freshly cracked black pepper and the texture is perfectly tender and buttery. While we love this beer bread with just a generous pat of butter slathered on top, it’s even better when dipped into a big bowl of chili or broccoli cheddar soup! If you’re looking for a quick bread with tons of savory flavor, this recipe is about to be your new favorite!

What is Beer Bread?

Want a deliciously comforting loaf of bread that doesn’t require hours of proofing yeast, rising, and baking? Beer bread is a quick bread that uses the natural yeasts in beer to activate a rise. The beer reacts with baking powder to help the bread rise as it bakes. Depending on the type of beer you use, you’ll also add extra flavor to the bread. But don’t worry, all or most of the alcohol cooks out of the bread, leaving you with all the flavor but no alcohol.

How to Make Our Beer Bread Recipe

Ingredients

Beer bread ingredients measured and on a kitchen counter.

Process

  1. Preheat oven to 375°F. Lightly grease the loaf pan and set aside.
  2. Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
A lightly greased loaf pan for beer bread.
Flour in a bowl being whisked together.
  1. Create a small well in the center of the flour mixture.
  2. Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over-mix! (if there are small flour pockets, gently stir them away – a couple of remaining flour pockets are okay).
Beer bread ingredients in a bowl.
Beer bread dough in a bowl with a spoon in it.
  1. Pour mixture into a prepared loaf pan.
  2. Pour the remaining butter over the top of the batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
Beer bread dough in a loaf pan pre oven.
Beer bread dough in a loaf pan with melted butter poured over it.
  1. Remove the loaf from the pan and allow it to cool until warm to the touch (about 1 hour and 30 minutes.
Freshly baked beer bread in a loaf pan.
Beer bread on a cutting board.

Tips and Tricks for the BEST Beer Bread

Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.

Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.

Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.

Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.

Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Beer bread on a plate with butter on the slices.

Variations

Switch up the beer. Choose your favorite craft beer or a spiced seasonal variety to add a little extra flavor to the bread. Darker beers, like Guinness, will also add more flavor to your beer bread.

Add cheese. We added parmesan cheese to this recipe, but sharp cheddar, Gruyere, mozzarella, or Monterrey Jack can also be used.

Mix in the herbs. Fresh herbs, including rosemary, thyme, dill, or oregano, can add a new, fun flavor to the bread. Freshly minced garlic or garlic powder also adds incredible flavor to this bread!

Make it spicy. Add chopped fresh jalapeno peppers, red pepper chili flakes, or pepper jack cheese.

Make it sweet. Add dried fruit like raisins, cranberries, or chopped apricots to the bread, along with chopped walnuts, pecans, or pistachios. Don’t forget a drizzle of honey as well!

Storing Instructions

To keep your beer bread fresh, let it cool completely, then wrap it in plastic wrap and place it in an airtight container for up to 2-3 days on the counter.

You can also freeze baked beer bread by wrapping it in plastic and then in an airtight freezer-safe container. Freeze for up to 3 months. Thaw on the counter or in the refrigerator and store in the refrigerator for up to 3 days after thawing.

What to Eat with Our Beer Bread Recipe?

One of the best things about beer bread is that it tastes incredible by itself but can also be eaten with a wide variety of different foods:

Eat it with a dip like Spinach and Artichoke Dip or Hot Crab Dip.

Enjoy it along with a hearty BBQ Chicken Salad or Summer Steak Salad.

Use it to sop up a bowl of Creamy Pumpkin Soup or Chicken Gnocchi.

More Delicious Quick Bread Recipes You Will Love

Beer bread slices on a plate with butter on the side.
Black pepper parmesan beer bread with butter.
Print

Beer Bread Recipe (with Black Pepper and Parmesan)

This incredibly moist and buttery beer bread recipe is simple to make and loaded with fresh parmesan and cracked pepper flavor!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 243kcal

Equipment

  • 1 loaf pan 8.5" x 4.5" x 2.75" (9"x 5" is fine too)

Ingredients

  • 3 cups all purpose flour
  • 2 1/2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 12 ounces (a nice flavorful) beer
  • 1/2 cup unsalted butter melted and divided
  • 3/4 cup grated parmesan cheese
  • 1 1/2 teaspoons freshly cracked black pepper
  • zest of 1 lemon (optional)

Instructions

  • Preheat oven to 375°F. Lightly grease loaf pan and set aside.
  • Place flour, sugar, baking powder, and salt in a mixing bowl and whisk together.
  • Create a small well in the center of the flour mixture.
  • Add beer, ¼ cup melted butter, lemon zest (if using), parmesan, and black pepper. Stir together until the dough just comes together. Do not over mix! (if there are small flour pockets, gently stir them away – a couple remaining flour pockets are okay).
  • Pour mixture into a prepared loaf pan.
  • Pour remaining butter over top of batter. Bake for about 1 hour to 1 hour and 10 minutes, or until a toothpick comes out clean when inserted into the center of the loaf.
  • Remove loaf from pan and allow it to cool until just warm to the touch (about 1 hour and 30 minutes).

Notes

**Makes 1 (9”x5” loaf)**
Tips and Tricks for the BEST Beer Bread
Choose a flavorful beer. Craft beers, stouts, ales, or any darker beer are likely to have yeast present that will help the bread rise while also lending a nice flavor to the bread. Some beers have yeast filtered out, like Sam Adams Boston Lager, Miller Lite, or Heineken, and may not be the best choice.
Don’t overmix the batter. Be sure to just mix the batter until most of the flour pockets are gone. Stirring too much will lead to a dense loaf.
Don’t let the batter sit too long. Once the batter is mixed, get it into the pan and into the oven within 10-15 minutes. If you wait too long, the baking soda and beer will react too much before the heat is added, preventing a good rise.
Bake just until the toothpick comes out clean. If you overbake the bread, it may become dry and crumbly instead of tender.
Let the bread cool before slicing. Letting the bread rest for an hour to an hour and a half before slicing will help the slices hold their shape.

Nutrition

Calories: 243kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 509mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin A: 292IU | Calcium: 124mg | Iron: 2mg

The post Beer Bread Recipe (with Parmesan and Black Pepper) appeared first on Spoon Fork Bacon.

Creamy Baked Cauliflower

We love a great cauliflower recipe and our Creamy Baked Cauliflower is up there as one of our favorites. We’ve served this dish as both a cozy side dish as well as a hearty main course and its been a hit every single time! One of our favorite things about cauliflower is its versatility. You can turn it into a mash, a crust for pizza, roasted, and in our case today baked up like a…

Read More

The post Creamy Baked Cauliflower appeared first on Spoon Fork Bacon.

Creamy cauliflower bake recipe in a dish with some served onto a plate.

We love a great cauliflower recipe and our Creamy Baked Cauliflower is up there as one of our favorites. We’ve served this dish as both a cozy side dish as well as a hearty main course and its been a hit every single time!

One of our favorite things about cauliflower is its versatility. You can turn it into a mash, a crust for pizza, roasted, and in our case today baked up like a casserole!

How to Make Our Baked Cauliflower Recipe

Ingredients

Creamy baked cauliflower ingredients all measured out.

Process

  1. Preheat oven to 375˚F. In a mixing bowl toss oil, cauliflower florets, pearl onions, and salt and pepper together until cauliflower and onions are evenly coated. Lightly season with salt and pepper. Spread mixture onto a baking sheet in a single layer.
  2. Roast cauliflower and onions for about 20 minutes or until lightly caramelized and softened, but florets still have a bite to them. Remove from oven, set aside and cool.
Cauliflower and pearled onions on a baking sheet.
Roasted cauliflower and pearled onions.
  1. Melt butter in a saucepan over medium-low heat.
  2. Once butter has melted whisk flour into butter until fully incorporated. Cook for about 1 minute.
Butter melting in a pot.
Butter whisked together with flour in a pot.
  1. Whisk milk into roux until mixture is smooth. Simmer, whisking occasionally, until mixture thickens. Add mustard and season with salt and pepper. Stir together until mixture is smooth. Remove saucepan from heat and stir in small handfuls of shredded gruyere, waiting until each handful has fully melted before adding more. Continue until all gruyere has been added.
  2. Add half of shredded cheddar and half sliced green onion until fully incorporated and sauce is smooth. Pour cauliflower and onions into cheese sauce and gently fold together until just combined.
Cheese sauce for creamy baking cauliflower.
Cauliflower with a cheese sauce in a pot.
  1. Pour mixture into a baking dish.
  2. Top baked cauliflower with crispy onions and remaining cheddar and bake for 15 minutes or until top has browned and is bubbling.
Creamy baked cauliflower in a baking dish ready to be baked.
Creamy baked cauliflower topped with cheese and onions to be baked.
  1. Remove baked cauliflower from oven, top with remaining green onion and season with more black pepper. Cool slightly and serve.
Creamy cauliflower baked recipe in a casserole dish.

Variations for Our Creamy Baked Cauliflower

  • Although we love that our baked cauliflower recipe is vegetarian friendly, we’ve definitely stirred some crispy bacon into the casserole a few times and have never regretted it!
  • The pearl onions can be swapped out for chopped onions or even some caramelized onions, which adds a really nice and subtle sweetness to the dish!
  • Add some other herbs like minced thyme or tarragon depending on your personal preference.
  • Stir some wilted, leafy greens into the casserole for some added fiber and to make this dish even more hearty.

Make Ahead Instructions

Our baked cauliflower recipe can be made up to 1 day ahead of time. To make ahead of time, prepare the recipe through step 12. Once the casserole has been assembled, without the toppings, tightly wrap the baking dish with plastic wrap or foil and refrigerate.

When ready to bake, remove plastic wrap or foil and top with remaining shredded cheese and fried onions. Add 5 additional minutes to the baking time, remove from the oven and finish with remaining green onions. Serve.

Baked cauliflower recipe in a baking dish with a scoop out.

More Delicious Cauliflower Recipes You Will Love

Creamy cauliflower bake recipe in a dish with some served onto a plate.
Print

Creamy Baked Cauliflower

A delicious, vegetarian friendly recipe for our Creamy Baked Cauliflower! This recipe makes an incredible side dish, but is also hearty enough to stand alone as the main event for any dinner!
Course Side Dish, sides
Cuisine Amercian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8
Calories 339kcal

Ingredients

  • 2 1/2 tablespoons extra virgin olive oil
  • 2 small heads cauliflower, trimmed and cut into bite sized florets
  • 1 cup frozen pearl onions, thawed
  • 3 1/2 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cup milk
  • 2 teaspoons dijon mustard
  • 4 ounces shredded gruyere cheese
  • 4 ounces shredded cheddar cheese
  • 3 thinly sliced green onions
  • 1 cup crispy fried onions
  • salt and pepper to taste

Instructions

  • Preheat oven to 375˚F.
  • In a mixing bowl toss oil, cauliflower florets, pearl onions, and salt and pepper together until cauliflower and onions are evenly coated. Lightly season with salt and pepper.
  •  Spread mixture onto a baking sheet in a single layer.
  • Roast cauliflower and onions for 25 to 30 minutes or until lightly caramelized and softened, but florets still have a bite to them. Remove from oven, set aside and cool.
  • Melt butter in a saucepan over medium-low heat.
  • Once butter has melted whisk flour into butter until fully incorporated. Cook for about 1 minute.
  • Whisk milk into roux until mixture is smooth. Simmer, whisking occasionally, until mixture thickens.
  • Add mustard and season with salt and pepper. Stir together until mixture is smooth.
  • Remove saucepan from heat and stir in small handfuls of shredded gruyere, waiting until each handful has fully melted before adding more. Continue until all gruyere has been added.
  • Add half of shredded cheddar and half sliced green onion until fully incorporated and sauce is smooth.
  • Pour cauliflower and onions into cheese sauce and gently fold together until just combined.
  • Pour mixture into a baking dish.
  • Top with crispy onions and remaining cheddar and bake for 15 minutes or until top has browned and is bubbling.
  • Remove from oven, top with remaining green onion and season with more black pepper. Cool slightly and serve.

Notes

Make Ahead Instructions
Our baked cauliflower recipe can be made up to 1 day ahead of time. To make ahead of time, prepare the recipe through step 12. Once the casserole has been assembled, without the toppings, tightly wrap the baking dish with plastic wrap or foil and refrigerate.
When ready to bake, remove plastic wrap or foil and top with remaining shredded cheese and fried onions. Add 5 additional minutes to the baking time, remove from the oven and finish with remaining green onions. Serve.

Nutrition

Calories: 339kcal | Carbohydrates: 19g | Protein: 13g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 280mg | Potassium: 598mg | Fiber: 4g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 72mg | Calcium: 359mg | Iron: 1mg

The post Creamy Baked Cauliflower appeared first on Spoon Fork Bacon.

Maple Roasted Acorn Squash

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table! From Maple Balsamic Roasted Duck to…

Read More

The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Roasted acorn squash recipe on a plate.

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table!

From Maple Balsamic Roasted Duck to Maple Pear and Ginger Pie, a little maple syrup can take any dish from good to a complex, sweet, and irresistible dish. Spooning the maple syrup mixture over top of the squash helps the squash to brown as it roasts, and the flavor seeps into each and every bite!

Follow the simple tutorial below to learn how to roast acorn squash so you can enjoy this fall treat all season long.

How to Make Maple Roasted Acorn Squash

Ingredients

Roasted acorn squash ingredients all laid out.

Process

  1. Preheat oven to 400°F. In a large mixing bowl, toss squash, oil, salt, and pepper together.
  2. Combine syrup, melted butter, and garlic in a small mixing bowl.
Acorn squash in a bowl with oil and seasoning mixed together.
Butter and maple syrup in a bowl for acorn squash.
  1. Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  2. Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
Acorn squash tossed with a maple syrup mixture.
Maple acorn squash on a baking sheet.
  1. Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture. Continue roasting for 12 to 15 minutes until fork tender and lightly caramelized.
Maple roasted acorn squash on a baking sheet.
  1. Top with fried sage, if using, and serve.
A platter of maple glazed roasted acorn squash up close.

Tips and Tricks for Perfectly Roasted Acorn Squash

If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.

Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.

Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.

Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.

Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

What to Serve with This Dish

Roasted acorn squash is a delicious cold-weather side dish for any entree, but it goes especially well with these fall and winter favorites:

Storing and Reheating Leftovers

To store leftover roasted squash, place the slices in an airtight container in the refrigerator for up to 5 days. For longer storage, remove the rind from the squash, puree, and freeze for up to 6 months.

To reheat squash from the refrigerator, Preheat the oven to 400°F, then place the squash on a foil-lined pan and bake for 7-10 minutes or until warmed through. Reheating in the oven warms the squash without making it soggy. If you’re not worried about the texture, you can always reheat it in the microwave for 30-60 seconds or until warmed through.

More Delicious Squash Recipes You Will Love

Roasted acorn squash recipe on a plate.
Roasted acorn squash recipe on a plate.
Print

Maple Roasted Acorn Squash

This Maple Roasted Acorn Squash recipe is simple, elegant, and completely delicious with its caramelized maple syrup glaze — perfect for a Thanksgiving or Holiday side dish!
Course Side Dish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 210kcal

Ingredients

  • 1 acorn squash (1 1/2 pounds) seeded, halved and sliced into 3/4" pieces
  • 2 tablespoons olive oil
  • 1/4 cup maple syrup
  • 2 tablespoons unsalted butter melted
  • 1 minced garlic clove
  • salt and pepper to taste

garnish

  • fried sage leaves, optional

Instructions

  • Preheat oven to 400°F.
  • In a large mixing bowl toss together squash, oil, salt, and pepper.
  • In a small mixing bowl combine syrup, melted butter, and garlic.
  • Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  • Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
  • Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture.
  • Continue to roast for an additional 12 to 15 minutes until fork tender and lightly caramelized.
  • Top with fried sage, if using, and serve.

Notes

Tips and Tricks for Perfectly Roasted Acorn Squash
If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.
Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.
Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.
Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.
Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

Nutrition

Calories: 210kcal | Carbohydrates: 25g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 878mg | Potassium: 421mg | Fiber: 2g | Sugar: 12g | Vitamin A: 570IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 1mg

The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Maple Roasted Acorn Squash

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table! From Maple Balsamic Roasted Duck to…

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The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Roasted acorn squash recipe on a plate.

Maple roasted acorn squash is a mostly sweet, slightly savory side dish that goes perfectly with any cool-weather meal. The maple syrup combined with butter and garlic makes a rich and sweet glaze that caramelizes onto the squash for a truly irresistible treat. You can’t go wrong with this quick and easy side dish for any holiday or family party. We love how it looks on a Thanksgiving table!

From Maple Balsamic Roasted Duck to Maple Pear and Ginger Pie, a little maple syrup can take any dish from good to a complex, sweet, and irresistible dish. Spooning the maple syrup mixture over top of the squash helps the squash to brown as it roasts, and the flavor seeps into each and every bite!

Follow the simple tutorial below to learn how to roast acorn squash so you can enjoy this fall treat all season long.

How to Make Maple Roasted Acorn Squash

Ingredients

Roasted acorn squash ingredients all laid out.

Process

  1. Preheat oven to 400°F. In a large mixing bowl, toss squash, oil, salt, and pepper together.
  2. Combine syrup, melted butter, and garlic in a small mixing bowl.
Acorn squash in a bowl with oil and seasoning mixed together.
Butter and maple syrup in a bowl for acorn squash.
  1. Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  2. Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
Acorn squash tossed with a maple syrup mixture.
Maple acorn squash on a baking sheet.
  1. Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture. Continue roasting for 12 to 15 minutes until fork tender and lightly caramelized.
Maple roasted acorn squash on a baking sheet.
  1. Top with fried sage, if using, and serve.
A platter of maple glazed roasted acorn squash up close.

Tips and Tricks for Perfectly Roasted Acorn Squash

If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.

Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.

Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.

Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.

Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

What to Serve with This Dish

Roasted acorn squash is a delicious cold-weather side dish for any entree, but it goes especially well with these fall and winter favorites:

Storing and Reheating Leftovers

To store leftover roasted squash, place the slices in an airtight container in the refrigerator for up to 5 days. For longer storage, remove the rind from the squash, puree, and freeze for up to 6 months.

To reheat squash from the refrigerator, Preheat the oven to 400°F, then place the squash on a foil-lined pan and bake for 7-10 minutes or until warmed through. Reheating in the oven warms the squash without making it soggy. If you’re not worried about the texture, you can always reheat it in the microwave for 30-60 seconds or until warmed through.

More Delicious Squash Recipes You Will Love

Roasted acorn squash recipe on a plate.
Roasted acorn squash recipe on a plate.
Print

Maple Roasted Acorn Squash

This Maple Roasted Acorn Squash recipe is simple, elegant, and completely delicious with its caramelized maple syrup glaze — perfect for a Thanksgiving or Holiday side dish!
Course Side Dish
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4
Calories 210kcal

Ingredients

  • 1 acorn squash (1 1/2 pounds) seeded, halved and sliced into 3/4" pieces
  • 2 tablespoons olive oil
  • 1/4 cup maple syrup
  • 2 tablespoons unsalted butter melted
  • 1 minced garlic clove
  • salt and pepper to taste

garnish

  • fried sage leaves, optional

Instructions

  • Preheat oven to 400°F.
  • In a large mixing bowl toss together squash, oil, salt, and pepper.
  • In a small mixing bowl combine syrup, melted butter, and garlic.
  • Spoon half the syrup mixture onto the squash and toss together until evenly coated.
  • Line a sheet with parchment paper. Spread squash pieces onto the prepared baking sheet in a single, even layer.
  • Roast squash for about 15 minutes or until squash begins to soften. Flip each piece and brush with more syrup mixture.
  • Continue to roast for an additional 12 to 15 minutes until fork tender and lightly caramelized.
  • Top with fried sage, if using, and serve.

Notes

Tips and Tricks for Perfectly Roasted Acorn Squash
If you’ve been intimidated by this little green and orange fruit (yes, acorn squash is actually a fruit, not a vegetable!), just follow these simple tips and tricks for perfectly roasted acorn squash every time.
Choose a ripe squash. When selecting acorn squash, pick ones that are heavy for their size, have no soft spots or bruising, and there is a good mix of orange (not yellow) and green on the skin. If the skin is shiny instead of dull, it’s not yet ripe, and if the squash is mostly orange, it may be too ripe.
Prepare your squash by cutting it in half with a sharp knife and a non-slip cutting board. These babies can be slippery, so be extremely careful when cutting. Scoop out the seeds and stringy pieces with a spoon, leaving the smooth flesh inside. Then, flip the squash flesh side down and slice it into half moons. Slice the squash into 1/2-inch slices to keep cooking as even as possible.
Don’t crowd the pan! When baking acorn squash slices, make sure to leave space in between each slice. This helps the squash caramelize.
Wait for the oven to preheat. Roasting at 400°F is crucial for caramelizing your acorn squash without burning. If you cook lower than this, the squash will cook through but won’t brown up, and if you get the temperature too high, the maple syrup and butter mixture may start to burn.

Nutrition

Calories: 210kcal | Carbohydrates: 25g | Protein: 1g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 878mg | Potassium: 421mg | Fiber: 2g | Sugar: 12g | Vitamin A: 570IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 1mg

The post Maple Roasted Acorn Squash appeared first on Spoon Fork Bacon.

Whipped Brie

If you’re new to Whipped Brie – you’re in for a HUGE treat! This 1 ingredient appetizer (3-4 ingredients if you include the toppings) will become your new favorite thing to eat and bring to get togethers. It couldn’t be easier to make and is always crazy popular and gone within minutes! We promise you won’t want to eat brie another way after trying this out! How to Make Whipped Brie Ingredients Process Why Whipped…

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The post Whipped Brie appeared first on Spoon Fork Bacon.

Whipped brie recipe in a bowl with honey.

If you’re new to Whipped Brie – you’re in for a HUGE treat! This 1 ingredient appetizer (3-4 ingredients if you include the toppings) will become your new favorite thing to eat and bring to get togethers.

It couldn’t be easier to make and is always crazy popular and gone within minutes! We promise you won’t want to eat brie another way after trying this out!

How to Make Whipped Brie

Ingredients

Whipped brie ingredients on a kitchen counter.

Process

  1. Place brie into the well of a food processor and blend until smooth.
  2. Transfer brie to a bowl and top with honey and sea salt flakes. Finish with herb blossoms of choice, if using. Serve with crostini or crackers.
Whipped brie in a food processor.
Whipped brie in a bowl with honey on top.

Why Whipped Brie is the BEST

When you whip the brie in a food processor you’re aerating it, leaving you with the silkiest and fluffiest brie ever! The creamy texture can’t be beat! Whipping it also turns it into a delightfully dippable treat.

Variations

  • Fold fresh herbs into the mixture or your favorite spices.
  • Add some roasted garlic to the food processor to give the brie a delicious caramelized garlic flavor.
  • Top the brie with some warm jam instead of honey or even a little maple syrup.
Whipped brie with honey and crostini on the side.

What to Serve with Whipped Brie

Some of our favorite things to serve with this dish are:

Make Ahead Instructions

Although we think this dish is best served fresh you can certainly make it ahead of time.

Whip brie until light, fluffy and smooth. Transfer to an airtight container and refrigerate for up to 2 days.

When ready to use, set container of brie on the counter, at room temp, for 30 minutes. Stir thoroughly to soften the cheese back up. Transfer to a serving bowl and top with honey, sea salt flakes and fennel flowers (or other herbs of choice) if using.

Whipped brie smeared on a crostini.

More Delicious and Easy Appetizer Recipes You Will Love

Whipped brie in a bowl with crostini.
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Whipped Brie

Whipped Brie – one of the most delicious, decadent and simple appetizers that will be devoured in minutes. We love making this for special occasions or when we just want to enjoy a delicious snack at home!
Course Appetizer
Cuisine French
Diet Gluten Free
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 190kcal

Equipment

Ingredients

  • 14 ounces brie rind removed and cut into chunks3
  • 3 tablespoons honey
  • 1 1/2 teaspoons sea salt flakes
  • fennel flowers optional garnish

Instructions

  • Place brie into the well of a food processor and blend until smooth.
  • Transfer brie to a bowl and top with honey and sea salt flakes.
  •   Finish with herb blossoms of choice, if using.
  • Serve with crostini or crackers.

Notes

Make Ahead Instructions
Whip brie until light, fluffy and smooth. Transfer to an airtight container and refrigerate for up to 2 days.
When ready to use, set container of brie on the counter, at room temp, for 30 minutes. Stir thoroughly to soften the cheese back up. Transfer to a serving bowl and top with honey, sea salt flakes and fennel flowers (or other herbs of choice) if using.

Nutrition

Calories: 190kcal | Carbohydrates: 7g | Protein: 10g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 748mg | Potassium: 80mg | Fiber: 0.02g | Sugar: 7g | Vitamin A: 294IU | Vitamin C: 0.04mg | Calcium: 92mg | Iron: 0.3mg

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