Air Fryer Crab Rangoon

We LOVE crab rangoon and are so excited about this Air Fryer Crab Rangoon version! We love that we’re still able to enjoy these delicious little bites, but without the hassle of heating a pot of oil and then cleaning all the grease up afterwards! The lack of oil also makes our version a little healthier too. Don’t worry, we know that not everyone has or wants an air fryer, so we’ve also added simple…

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Air fryer crab rangoon recipe.

We LOVE crab rangoon and are so excited about this Air Fryer Crab Rangoon version! We love that we’re still able to enjoy these delicious little bites, but without the hassle of heating a pot of oil and then cleaning all the grease up afterwards! The lack of oil also makes our version a little healthier too.

Don’t worry, we know that not everyone has or wants an air fryer, so we’ve also added simple instructions to bake them up in the oven. Just make sure you serve them with a side of sweet chili sauce (found at most grocery stores) for the best crab rangoon experience!

How to Make Air Fryer Crab Rangoon

Ingredients

Air fryer crab rangoon ingredients on a kitchen counter.

Process

  1. In a mixing bowl combine cream cheese, imitation crab, green onion, and white pepper.
  2. Mix together until fully combined and smooth.
Air fryer crab rangoon ingredients in a bowl.
Air fryer crab rangoon ingredients in a bowl mixed together.
  1. Place 2 teaspoons of filling into the center of each wonton. Brush perimeter of each wonton with beaten egg.
  2. Push the corners of each side into the center of the wonton and seal the sides together.
Crab rangoon filling on a wonton.
A freshly pleated crab rangoon ready to be cooked.
  1. Spray basket of air fryer with cooking spray and fill air fryer basket with filled wontons, making sure not to overcrowd the basket. Generously spray each wonton with cooking spray.
  2. Set air fryer to 350˚F and air fry for 6 minutes. Remove from air fryer and repeat with more wontons. Serve with sweet chili sauce.
Crab rangoon in an air fryer basket.
Air fryer crab rangoons freshly cooked in an air fryer.

Why We Love These Air Fryer Crab Rangoon

  • There’s no pot of oil needed! The air fryer still produces crispy wontons with a rich and creamy filling, but without the hassle and mess of a whole pot of oil! Plus, this makes them a little better for you too!
  • They freeze incredibly well! So you can make a bunch of them, then pop them out of the freezer when you want a little snack or need a last minute appetizer to serve guests!
  • Air fryer crab rangoon only require a handful of ingredients! Not only is this recipe fairly quick and easy, the few ingredients needed make this recipe fuss-free too!

Oven Baked Instructions

We get that not everyone has or wants an air fryer, so we’ve included oven instructions below! The oven baked version will still be delicious and crispy on the outside, but the wontons won’t get nearly as crisp as the air fryer version.

Preheat oven to 375˚F. Place rangoon onto a parchment lined baking sheet about 1 inch apart and generously spray each rangoon with cooking spray. Bake in the oven for 12 to 15 minutes or until lightly browned on the edges of the wonton. Remove from oven and cool for a few minutes before enjoying.

Air fryer crab rangoon on a counter.

Air Fryer Crab Rangoon Variations

  • Add some raw, chopped shrimp into the filling mixture!
  • Stir some more herbs into the filling, like cilantro or even tarragon.
  • Fold some shredded cheese into the filling for an ultra rich and creamy experience!
  • Cut down on some of the calories by using 50/50 cream cheese and yogurt for the filling mixture!

Tips and Tricks for Success

  • Don’t overstuff the wontons! This will just cause them to burst in the air fryer. We think 1 1/2 to 2 teaspoons of the mixture is the perfect amount, that won’t cause them to burst.
  • Generously spray the wontons before air frying. This will ensure they crisp up nicely and give you that “fried” texture.
  • Give each wonton at least 1/2 inch of space in the air fryer to ensure even cooking and prevent them from getting soggy.

Freezing and Heating from Frozen

These air fryer crab rangoon freeze incredibly well and we love keeping a frozen bag full in our freezers at all times for a quick and easy appetizer option!

To Freeze

Line rangoon onto a parchment lined baking sheet 1/2 inch apart. Place baking sheet in freezer and freeze until frozen solid, about 2 hours. Transfer frozen rangoon to a resealable freezer bag, removing as much air from the bag as possible. Place bag in freezer for up to 3 months.

To Air Fry From Frozen

Spray air fryer basket with cooking spray. Line basket with frozen rangoon, about 1/2 inch apart. Spray rangoon with cooing spray and air fry at 350˚F for about 8 minutes.

To Bake From Frozen

Line a baking sheet with parchment and top with frozen rangoon, about 1/2 to 1 inch apart. Preheat oven to 375˚F, spray rangoon with cooking spray and bake for 15 to 18 minutes or until golden brown on the edges.

Air fryer crab rangoons with a dipping sauce on the side.

More Delicious Appetizer Recipes You Will Love

Air fryer crab rangoon recipe.
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Air Fryer Crab Rangoon

We took a popular appetizer and made it in the air fryer to create our Air Fryer Crab Rangoon! We promise this slightly healthier version of the Chinese takeout classic will not disappoint. The filling is still rich and creamy, while the wonton wrappers crisp up nicely in the air fryer! No pot of oil needed!
Course Appetizer, Snack
Cuisine Chinese, Chinese-American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 24
Calories 62kcal

Ingredients

  • 8 ounces cream cheese softened
  • 3.75 ounces imitation crabmeat shredded (about 3 sticks)
  • 2 thinly sliced green onions
  • pinch white pepper
  • 24 square wonton wrappers
  • 1 large egg beaten
  • sweet chili sauce for serving

Instructions

  • In a mixing bowl combine cream cheese, imitation crab, green onion, and white pepper.
  • Mix together until fully combined and smooth.
  • Place 2 teaspoons of filling into the center of each wonton.
  • Brush perimeter of each wonton with beaten egg.
  • Push the corners of each side into the center of the wonton and seal the sides together.
  • Spray basket of air fryer with cooking spray and fill air fryer basket with filled wontons, making sure not to overcrowd the basket. Generously spray each wonton with cooking spray.
  • Set air fryer to 350˚F and air fry for 6 minutes. Remove from air fryer and repeat with more wontons. Serve with sweet chili sauce.

Notes

**Recipe makes 24 rangoon – Each rangoon is 1 serving**
**Nutritional information does not include sweet chili sauce**
Oven Baked Instructions
We get that not everyone has or wants an air fryer, so we’ve included oven instructions below! The oven baked version will still be delicious and crispy on the outside, but the wontons won’t get nearly as crisp as the air fryer version.
Preheat oven to 375˚F. Place rangoon onto a parchment lined baking sheet about 1 inch apart and generously spray each rangoon with cooking spray. Bake in the oven for 12 to 15 minutes or until lightly browned on the edges of the wonton. Remove from oven and cool for a few minutes before enjoying.
Tips and Tricks for Success
  • Don’t overstuff the wontons! This will just cause them to burst in the air fryer. We think 1 1/2 to 2 teaspoons of the mixture is the perfect amount, that won’t cause them to burst.
  • Generously spray the wontons before air frying. This will ensure they crisp up nicely and give you that “fried” texture.
  • Give each wonton at least 1/2 inch of space in the air fryer to ensure even cooking and prevent them from getting soggy.
To Freeze
Line rangoon onto a parchment lined baking sheet 1/2 inch apart. Place baking sheet in freezer and freeze until frozen solid, about 2 hours. Transfer frozen rangoon to a resealable freezer bag, removing as much air from the bag as possible. Place bag in freezer for up to 3 months.
To Air Fry From Frozen
Spray air fryer basket with cooking spray. Line basket with frozen rangoon, about 1/2 inch apart. Spray rangoon with cooing spray and air fry at 350˚F for about 8 minutes.
To Bake From Frozen
Line a baking sheet with parchment and top with frozen rangoon, about 1/2 to 1 inch apart. Preheat oven to 375˚F, spray rangoon with cooking spray and bake for 15 to 18 minutes or until golden brown on the edges.

Nutrition

Calories: 62kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 100mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.3mg

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How to Cook Bacon (in the Oven)

If you’re looking for a simple, splatter-proof way to enjoy breakfast, you’ll love this quick tutorial on how to cook bacon in the oven! Bacon turns out perfectly crispy (or chewy!) every time, and this method is fast, easy, and makes clean-up an absolute breeze. Uniform slices of bacon, evenly cooked, and the exact amount of crispiness you want- you can’t beat it! Plus, not being burned by bacon grease splatter or cleaning grease off…

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The post How to Cook Bacon (in the Oven) appeared first on Spoon Fork Bacon.

Cooked bacon on a platter ready to be served.

If you’re looking for a simple, splatter-proof way to enjoy breakfast, you’ll love this quick tutorial on how to cook bacon in the oven! Bacon turns out perfectly crispy (or chewy!) every time, and this method is fast, easy, and makes clean-up an absolute breeze.

Uniform slices of bacon, evenly cooked, and the exact amount of crispiness you want- you can’t beat it! Plus, not being burned by bacon grease splatter or cleaning grease off half of the kitchen makes the oven method an obvious choice for all of your bacon needs.

We’re emphasizing easy cleanup by using aluminum foil to line the sheet pan. You could make this oven bacon directly on the sheet pan, but you’ll likely have to soak and scrub the pan afterward. You could also use parchment paper, which will keep the bacon from sticking to the pan but won’t hold as much of the grease as foil does. Foil is the best option in our experience.

How to Cook Bacon in the Oven

Ingredients

Equipment needed to cook bacon in the oven.

Process

  1. Preheat oven to 400˚F. Line a rimmed baking sheet with foil.
  2. Line bacon strips onto baking sheet about 1/4 inch apart.
A rimmed baking sheet lined with foil.
Bacon on a foil lined backing sheet ready for the oven.
  1. Bake for 17 to 18 minutes, until browned and crisp.
  2. Remove from oven and transfer to a plate lined with paper towels.
Bacon cooked on a backing sheet lined with foil.
Bacon draining on a backing sheet with paper towels.
  1. Drain and serve.
Cooked bacon up close.

Why Cook Bacon in the Oven

  • You can cook a whole package at once
  • No grease splatter
  • Easy clean up
  • Bacon keeps its shape so they look uniform and layer or stack easily
  • Put it in the oven and walk away- no babysitting the bacon!

Tips and Tricks for Success

  • For the easiest cleanup, layer the foil and wrap the sides of the pan as well to keep as much grease in the foil as possible.
  • Start checking the bacon after about 12 minutes, especially if you prefer yours on the chewy side. Every oven is a little different, and five extra minutes is all it takes for bacon to go from chewy to extra crispy.
  • Some recipes say to cook bacon on a wire rack if you like it crispy, but in our experience, this doesn’t make much of a difference, plus it adds an extra thing to clean (and wire racks covered in bacon grease are not fun to clean).

Baking Times for Every Type of Bacon

Do you like your bacon extra crispy, prefer thick-cut bacon, or choose turkey bacon instead? We have the best temperature and baking time for each type, so you don’t have to guess!

For (8 ounces) Extra Crispy Bacon -Bake at 400˚F for 20 minutes.

Crispy bacon on aluminum foil.

For (12 ounces) Thick Cut Bacon – Bake at 400˚F for 22 minutes.

Thick cut bacon on foil cooked in the oven.

For (8 ounces) Turkey Bacon – Bake at 400˚F for 12-14 minutes.

Turkey bacon cooked in the oven.

How to Store and Reheat Oven Bacon

Storing

Store any leftover bacon in an airtight container in the refrigerator for up to 3-5 days.

Reheating

There are several ways to reheat your bacon:

In the oven: Our most preferred method, especially if you like cooking your bacon in the oven. Preheat the oven to 350˚F and line a sheet pan with foil. Place the bacon on the sheet and bake for 5-10 minutes or until the bacon begins sizzling again and is warmed through.

In a skillet: This method is quicker, but you’ll need to watch the bacon more closely. Heat a non-stick skillet over medium heat. Add the bacon and cook until sizzling and warmed through. You may need to flip after a couple of minutes to heat both sides evenly.

In the microwave: Least preferred, but quickest. Loosely wrap bacon in a paper towel and heat in the microwave for 30 seconds at a time until warm and sizzling.

What to do With Leftover Bacon

Bacon freshly cooked with bacon grease.

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Bacon on a platter.
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Oven Bacon

Learn how to make bacon in the oven – the easiest fool-proof method for perfect bacon every time!
Course Breakfast, brunch, lunch
Cuisine American
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4
Calories 236kcal

Equipment

  • 1 rimmed baking sheet
  • aluminum foil

Ingredients

  • 8 ounces bacon

Instructions

  • Preheat oven to 400˚F. Line a rimmed baking sheet with foil.
  • Line bacon strips onto baking sheet about 1/4 inch apart.
  • Bake for 17 to 18 minutes, until browned and crisp.
  • Remove from oven and transfer to a plate lined with paper towels.
  • Drain and serve.

Nutrition

Calories: 236kcal | Carbohydrates: 1g | Protein: 7g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 375mg | Potassium: 112mg | Vitamin A: 21IU | Calcium: 3mg | Iron: 0.2mg

The post How to Cook Bacon (in the Oven) appeared first on Spoon Fork Bacon.

Bang Bang Shrimp Recipe

We’re so excited about our Bang Bang Shrimp Recipe! We love this savory shrimp recipe so much! It’s light, crisp and delicious and the bang bang sauce is top notch! This recipe is also very easy to make and always so satisfying! We love how light and crisp the cornstarch coating is – it goes so well with the rich and creamy bang bang sauce (which we could easily put on so many other things!)…

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The post Bang Bang Shrimp Recipe appeared first on Spoon Fork Bacon.

Bang bang shrimp close up on a plate.

We’re so excited about our Bang Bang Shrimp Recipe! We love this savory shrimp recipe so much! It’s light, crisp and delicious and the bang bang sauce is top notch! This recipe is also very easy to make and always so satisfying!

We love how light and crisp the cornstarch coating is – it goes so well with the rich and creamy bang bang sauce (which we could easily put on so many other things!) Whenever either of us make this recipe there are never any leftovers because it’s always such a crowd pleaser!

Bang Bang Shrimp Recipe Origins

Although the name Bang Bang Shrimp is Thai by origin (referring to the sweet Thai chili sauce that is paired with the sweet, soft shrimp), the dish was actually created by two chefs out of St Petersburg, FL for their restaurant, Bonefish Grill.

Their bang bang shrimp became very popular very quickly and really took off nationwide with dozens of other restaurants creating their own versions.

How to Make Bang Bang Shrimp

Ingredients

Bang Bang Sauce Process

Bang bang sauce ingredients on a kitchen counter.
  1. Combine all ingredients in a mixing bowl.
  2. Whisk together and set aside.
Sauce ingredients in a glass bowl.
Sauce ingredients for bang bang shrimp whisked together.

Shrimp Process

Bang bang shrimp ingredients on a kitchen counter to make a recipe.
  1. Place shrimp into a large mixing bowl and stir in buttermilk and sriracha.
  2. In another mixing bowl, combine cornstarch, rice flour, garlic powder, onion powder, and salt. Whisk together.
Shrimp in buttermilk and sriracha for a bang bang shrimp recipe.
Dry ingredients for a bang bang shrimp coating.
  1. Remove shrimp from buttermilk, shaking off any excess and dip into cornstarch mixture.
  2. Shake off excess coating and line coated shrimp onto a cooling rack lined baking sheet. Allow coated shrimp to rest on cooling rack for 15 to 20 minutes.
Bang bang shrimp in a cornstarch and buttermilk coating.
Bang bang shrimp coated and resting on a baking sheet.
  1. Preheat oil to 350˚F. Fry shrimp, in batches for 3 to 4 minutes or until lightly browned. Transfer to a cooling rack lined baking sheet.
  2. Once all shrimp has been fried transfer shrimp to a large mixing bowl and toss together with sauce until evenly coated.
Bang bang shrimp recipe on baking sheet.
Bang bang shrimp recipe in a bowl with sauce mixed together.
  1. Transfer shrimp to a serving platter and top with sliced green onions. Serve with a side of steamed rice.
Bang bang shrimp with green onions on top and rice on the side.

Tips and Tricks for Success

  • Let the coated shrimp rest – this will help the coating to adhere to the shrimp better once they’re fried up and before being tossed together with the sauce.
  • Make the sauce ahead of time (to save a little bit of time) and store it in an airtight container, in the refrigerator, for up to 3 days. When ready to use, just allow the sauce to sit at room temperature for about 15 minutes before tossing with bang bang shrimp.
  • Shake excess buttermilk and dry coating from the shrimp – to allow for even frying and to prevent the coating from getting too thick, which will result in a soggy (not crisp) exterior.

What to Serve with Bang Bang Shrimp

We love enjoying our bang bang shrimp recipe with a simple side of steamed white or brown rice, but we also love serving it with:

Bang bang shrimp in two bowls.

Storing Leftovers and Reheating Instructions

Bang bang shrimp is one of those dishes that really is at its best when enjoy freshly made, but you can still enjoy your leftovers if you happen to have some!

Store leftovers in an airtight container, in the refrigerator, for up to 2 days. When ready to reheat, just pour a little bit of oil into a pan, just enough to coat the bottom. Place pan over medium-high heat. Add the shrimp and gently stir together until just heated through, 2 to 3 minutes. Remove from heat and toss together with a little more bang bang sauce.

Some of the coating may fall off when being reheated, but that’s okay. To prevent this from happening too much, make sure to spread shrimp out on the pan in an even layer and to individually flip each shrimp until heated through.

Bang bang shrimp on a fork ready to eat.

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Bang bang shrimp close up on a plate.
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Bang Bang Shrimp Recipe

We LOVE this Bang Bang Shrimp Recipe so much! Deliciously crisp fried shrimp that's tossed in a zesty and creamy sauce with a slight kick. Serve it over steamed rice for a delicious meal that everyone will love!
Course dinner, Main Course
Cuisine asian-american
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 905kcal

Ingredients

bang bang sauce

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

shrimp

  • 1 pound extra large shrimp peeled and deveined with tails intact
  • 1 1/2 cups buttermilk
  • 1 tablespoon sriracha
  • 1 cup cornstarch
  • 2 tablespoons rice flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3 cups oil for frying

garnish

  • 2 green onion thinly sliced on a bias

Instructions

bang bang sauce

  • Combine all ingredients in a mixing bowl.
  • Whisk together and set aside.

shrimp

  • Place shrimp into a large mixing bowl and stir in buttermilk and sriracha.
  • In another mixing bowl, combine cornstarch, rice flour, garlic powder, onion powder, and salt. Whisk together.
  • Remove shrimp from buttermilk, shaking off any excess and dip into cornstarch mixture.
  • Shake off excess coating and line coated shrimp onto a cooling rack lined baking sheet.
  • Preheat oil to 350˚F. Fry shrimp, in batches for 3 to 4 minutes or until lightly browned. Transfer to a cooling rack lined baking sheet.
  • Once all shrimp has been fried transfer shrimp to a large mixing bowl and toss together with sauce until evenly coated.
  • Transfer shrimp to a serving platter and top with sliced green onions. Serve with a side of steamed rice.

Notes

Tips and Tricks for Success
  • Let the coated shrimp rest – this will help the coating to adhere to the shrimp better once they’re fried up and before being tossed together with the sauce.
  • Make the sauce ahead of time (to save a little bit of time) and store it in an airtight container, in the refrigerator, for up to 3 days. When ready to use, just allow the sauce to sit at room temperature for about 15 minutes before tossing with bang bang shrimp.
  • Shake excess buttermilk and dry coating from the shrimp – to allow for even frying and to prevent the coating from getting too thick, which will result in a soggy (not crisp) exterior.
Storing Leftovers and Reheating Instructions
Bang bang shrimp is one of those dishes that really is at its best when enjoy freshly made, but you can still enjoy your leftovers if you happen to have some!
Store leftovers in an airtight container, in the refrigerator, for up to 2 days. When ready to reheat, just pour a little bit of oil into a pan, just enough to coat the bottom. Place pan over medium-high heat. Add the shrimp and gently stir together until just heated through, 2 to 3 minutes. Remove from heat and toss together with a little more bang bang sauce.
Some of the coating may fall off when being reheated, but that’s okay. To prevent this from happening too much, make sure to spread shrimp out on the pan in an even layer and to individually flip each shrimp until heated through.

Nutrition

Calories: 905kcal | Carbohydrates: 48g | Protein: 19g | Fat: 71g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 39g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 1378mg | Potassium: 308mg | Fiber: 1g | Sugar: 13g | Vitamin A: 432IU | Vitamin C: 6mg | Calcium: 175mg | Iron: 1mg

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Garlic and Lemon Pasta

Simple and delicious meals that can be made in under 30 minutes is one of our favorite things to make and our Garlic and Lemon Pasta never fails to make it into both our bi-weekly meal rotations! I really love how simple, but flavorful this pasta always turns out! One of my favorite components about this pasta is the buttery breadcrumb topping. The breadcrumbs add such a nice texture contrast to the soft pasta. It’s…

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The post Garlic and Lemon Pasta appeared first on Spoon Fork Bacon.

Garlic Lemon Pasta recipe in a bowl with a fork.

Simple and delicious meals that can be made in under 30 minutes is one of our favorite things to make and our Garlic and Lemon Pasta never fails to make it into both our bi-weekly meal rotations! I really love how simple, but flavorful this pasta always turns out!

One of my favorite components about this pasta is the buttery breadcrumb topping. The breadcrumbs add such a nice texture contrast to the soft pasta. It’s one of our favorite quick weeknight meals along with our Romesco Sauce Rigatoni (another quick and easy pasta dish)!

Why We Love This Garlic and Lemon Pasta Recipe

We seriously love this pasta so much! It’s one of our favorite meals to make for our families for so many reasons.

  • It comes together in just 20 minutes – making it a perfect quick and easy weeknight meal!
  • Our pasta uses only a handful of basic ingredients (which you probably already have in your pantry and refrigerator).
  • It’s a minimal effort meal, which always makes us happy.
  • It’s very easy to tweak and make your own based on personal preference!

How to Make Garlic and Lemon Pasta

Ingredients

Process

Breadcrumb Topping

Lemon pasta topping ingredients.
  1. Place a large pan over medium heat and melt butter.
  2. Add breadcrumbs and toast for 1 minute.
Melted butter in a skillet with breadcrumbs.
Breadcrumbs toasting in a skillet with butter.
  1. Stir in salt and chives. Remove from heat, transfer to a bowl and set aside.
Breadcrumbs with chives in a skillet tp sprinkle over lemon pasta.

Pasta

Lemon pasta ingredients on a counter.
  1. Place a large pot over high heat and bring to a boil. Once water is boiling, add a small handful of salt and spaghetti. Cook spaghetti for 6 to 7 minutes, stirring occasionally, until pasta is al dente. Strain pasta into a colander, reserving 1/2 cup pasta water.
  2. Using a paper towel, wipe out the same pan used for breadcrumbs. Place pan over medium heat and add oil. Add shallots and garlic and sauté for 30 seconds, just until the mixture becomes fragrant, but hasn’t started to brown.
Pasta cooked and drained in a colander.
Garlic and shallots cooking in a skillet with butter and oil.
  1. Add lemon zest, juice and crushed pepper flakes and continue to cook for another 30seconds.
  2. Add pasta and pasta water and toss together. Cook until half the liquid has evaporated, about 1 minute. Add parmesan then season with salt and pepper and toss together until pasta is evenly coated.
Pasta sauce for lemon pasta cooking in a skillet.
Garlic and lemon pasta being tossed together in a skillet.
  1. Transfer pasta to serving bowls or plates and top with breadcrumb mixture, more lemon zest and more grated parmesan. Serve.
Lemon pasta in a bowl with breadcrumbs on top.

Lemon Pasta Tips and Tricks for Success

  • Don’t forget to add a little bit of pasta water to the dish. It really helps to bring the dish together and add a slight creaminess to the overall meal.
  • Use fresh lemons for the juice/zest! The lemon flavor is such a big part of this pasta, that it really needs the fresh lemon to make it shine.

Variations

  • Mix up the citrus that’s used. Oranges and limes both make great alternatives (or even additions) to the pasta!
  • Use Italian breadcrumbs instead of panko, if you want more of a subtle crunch from the topping.
  • Swap the oil out for butter and add a splash of cream to the mixture (and slightly reduce) before adding the pasta for a creamy sauce.
  • Boost the flavor even more for some fresh herbs like minced thyme, torn basil or even thinly sliced chives.
  • Add some protein like some sautéed chicken or buttery shrimp!
Lemon pasta up close in a bowl.

Storing Leftovers and Reheating Garlic and Lemon Pasta

Our lemon pasta can be stored in an airtight container, in the refrigerator, for up to 3 days. To reheat, transfer pasta to a pan with a little bit of water and heat over medium-low heat until pasta has warmed through.

More Delicious Pasta Recipes You Will Love

Garlic lemon pasta being eaten with a fork.
Garlic Lemon Pasta in a bowl with a fork.
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Garlic and Lemon Pasta

A quick, easy and delicious Garlic and Lemon Pasta dish that can be made in just 20 minutes! We love this simple, minimal ingredient, flavor packed dish! It's the perfect weeknight meal, especially on those extra busy nights.
Course dinner, lunch, Main Course, main dish
Cuisine Italian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 565kcal

Ingredients

breadcrumb topping

  • 3 tablespoons unsalted butter
  • 2/3 cup panko breadcrumbs
  • 1 tablespoon thinly sliced chives
  • 1/2 teaspoon salt

pasta

  • 12 ounces dry spaghetti or bucatini
  • 2 tablespoons olive oil
  • 2 tablespoons minced shallots
  • 4 thinly sliced garlic cloves
  • 1 lemon zested and juiced plus more zest for garnish
  • 1/2 teaspoon crushed red pepper flakes
  • 2 ounces freshly grated Parmesan plus more for garnish

Instructions

breadcrumb topping

  • Place a large pan over medium heat and melt butter.
  • Add breadcrumbs and toast for 1 minute.
  • Stir in salt and chives. Remove from heat, transfer to a bowl and set aside.

pasta

  • Place a large pot over high heat and bring to a boil. Once water is boiling, add a small handful of salt and spaghetti.
  • Cook spaghetti for 6 to 7 minutes, stirring occasionally, until pasta is al dente. Strain pasta into a colander, reserving 1/2 cup pasta water.
  • Using a paper towel, wipe out the same pan used for breadcrumbs. Place pan over medium heat and add oil.
  • Add shallots and garlic and sauté for 30 seconds, just until the mixture becomes fragrant, but hasn’t started to brown.
  • Add lemon zest, juice and crushed pepper flakes and continue to cook for another 30seconds.
  • Add pasta and pasta water and toss together. Cook until half the liquid has evaporated, about 1 minute. Add parmesan then season with salt and pepper and toss together until pasta is evenly coated.
  • Transfer pasta to serving bowls or plates and top with breadcrumb mixture, more lemon zest and more grated parmesan. Serve.

Notes

Tips and Tricks for Success
  • Don’t forget to add a little bit of pasta water to the dish. It really helps to bring the dish together and add a slight creaminess to the overall meal.
  • Use fresh lemons for the juice/zest! The lemon flavor is such a big part of this pasta, that it really needs the fresh lemon to make it shine.
Storing Leftovers and Reheating 
Our lemon pasta can be stored in an airtight container, in the refrigerator, for up to 3 days. To reheat, transfer pasta to a pan with a little bit of water and heat over medium-low heat until pasta has warmed through.

Nutrition

Calories: 565kcal | Carbohydrates: 76g | Protein: 18g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 32mg | Sodium: 603mg | Potassium: 298mg | Fiber: 4g | Sugar: 4g | Vitamin A: 486IU | Vitamin C: 16mg | Calcium: 223mg | Iron: 2mg

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Egg Salad Sandwich Recipe

We’re so excited about our Egg Salad Sandwich Recipe we have for you today. We both love egg salad and like to keep things simple, but still very delicious! Our egg salad recipe is just that, simple and delicious. We love the contrast of the creamy filling against the fresh, peppery arugula and the soft and sturdy slices of bread. When we’re short on time, ingredients and want something very satisfying, we find ourselves turning…

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The post Egg Salad Sandwich Recipe appeared first on Spoon Fork Bacon.

Egg salad sandwich recipe on a surface.

We’re so excited about our Egg Salad Sandwich Recipe we have for you today. We both love egg salad and like to keep things simple, but still very delicious! Our egg salad recipe is just that, simple and delicious. We love the contrast of the creamy filling against the fresh, peppery arugula and the soft and sturdy slices of bread.

When we’re short on time, ingredients and want something very satisfying, we find ourselves turning to make this egg salad sandwich recipe more often then not! We probably make this recipe at least once a week!

How to Make Our Egg Salad Sandwich Recipe

Ingredients

Ingredients to make an egg salad sandwich.

Process

Egg Salad

  1. Place eggs in a pot and fill with water until just covered. Place pot over high heat and bring to a boil. Once water begins to boil, boil eggs for 6 minutes for medium-hard boiled eggs.
  2. Remove eggs from heat and transfer to an ice bath. Allow eggs to sit for 5 to 8 minutes or until no longer warm to the touch.
Eggs in a pot to make hard boiled eggs for egg salad sandwich.
Hard boiled eggs cooling in an ice bath.
  1. Crack eggs, discard shells and roughly chop.
  2. Transfer eggs to a mixing bowl. Add mayonnaise, chives, celery, mustard, and salt and pepper to a bowl and fold together.
Hard boiled eggs being chopped to make egg salad sandwiches.
Egg salad in a bowl about to be mixed together.

Sandwich Assembly

  1. Divide egg salad mixture and evenly spread over two slices of bread. Top each sandwich with arugula and gently press remaining bread slices over. Slice sandwiches in half and serve.
Egg salad sandwich in the process of being made.

Tips and Tricks for the BEST Egg Salad Sandwich Recipe

  • Keep it simple! We love keeping the filling and flavors simple to really let the egg shine.
  • Add a little crunch! We think the little bit of minced celery really pairs well with the rich and creamy eggs and mayonnaise mixture.
  • Don’t go overboard with the sauce! We think we have the perfect ratio of mayo-mustard to egg mixture. Everything is perfectly creamy, but still balanced. If the mixture is too saucy it won’t hold together well within the sandwich.
  • Cook you eggs medium to medium-hard! We love keeping the eggs cooked to medium/medium-hard because we think it adds a better texture (and ‘yolky flavor’) to the overall mixture!
Egg salad sandwiches close up.

Variations

Aside from the simplicity and flavor of this egg salad sandwich recipe, we love how things are left open for interpretation based on your personal preference! Some of our favorite ‘mix-ins’ are:

  • A little diced red onion or diced pickle adds a great bit of acidity that cuts through the rich egg mixture, if you want to add a touch of brightness (or brininess) to the sandwich.
  • Mix up the herbs – we keep things simple with chives, but dill is a common herb that tastes delicious in egg salad as well as tarragon and thyme!
  • Add a few dashes of your favorite hot sauce or chili paste to the egg mixture for some heat!
  • Although we like to keep the overall sandwich simple, feel free to load up the sandwich with other ingredients like sliced tomatoes, pepperoncinis, shredded iceberg or romaine (instead of arugula), sprouts, sliced cucumbers, etc.

Make Ahead Instructions

Our egg salad sandwich recipe can be made up to 1 day ahead of time and the egg salad mixture can be made up to 2 days ahead of time.

Once sandwich is assembled, tightly wrap sandwich in foil and store in the refrigerator until ready to enjoy!

Once egg salad mixture has been made, transfer to an airtight container and refrigerate until ready to use.

Egg salad sandwiches cut in half.

More Delicious Egg Recipes You Will Love

An easy egg salad sandwich recipe shown by egg salad sandwiches cut in half.
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Egg Salad Sandwich Recipe

The BEST Egg Salad Sandwich Recipe you will ever taste! We love this simple sandwich that's loaded with tons of flavor and takes just minutes to make. We know you will also love this delicious recipe!
Course dinner, lunch, main dish
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 12 minutes
Servings 2
Calories 654kcal

Ingredients

egg salad

  • 5 large eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon thinly sliced chives
  • 1 teaspoon dijon mustard
  • 3 tablespoons finely diced celery
  • salt and pepper to taste

sandwich assembly

  • 1 cup loosely packed arugula
  • 4 slices sourdough bread

Instructions

egg salad

  • Place eggs in a pot and fill with water until just covered. Place pot over high heat and bring to a boil. Once water begins to boil, boil eggs for 6 minutes for medium-hard boiled eggs.
  • Remove eggs from heat and transfer to an ice bath. Allow eggs to sit for 5 to 8 minutes or until no longer warm to the touch.
  • Crack eggs, discard shells and roughly chop.
  • Transfer eggs to a mixing bowl. Add mayonnaise, chives, celery, and mustard, to bowl.
  • Stir together. Season with salt and pepper and continue to fold together.

sandwich assembly

  • Divide egg salad mixture and evenly spread over two slices of bread.
  • Top each sandwich with arugula and gently press remaining bread slices over.
  • Slice sandwiches in half and serve.

Notes

Tips and Tricks for the BEST Egg Salad Sandwich Recipe
  • Keep it simple! We love keeping the filling and flavors simple to really let the egg shine.
  • Add a little crunch! We think the little bit of minced celery really pairs well with the rich and creamy eggs and mayonnaise mixture.
  • Don’t go overboard with the sauce! We think we have the perfect ratio of mayo-mustard to egg mixture. Everything is perfectly creamy, but still balanced. If the mixture is too saucy it won’t hold together well within the sandwich.
  • Cook you eggs medium to medium-hard! We love keeping the eggs cooked to medium/medium-hard because we think it adds a better texture (and ‘yolky flavor’) to the overall mixture!
Variations
Aside from the simplicity and flavor of this egg salad sandwich recipe, we love how things are left open for interpretation based on your personal preference! Some of our favorite ‘mix-ins’ are:
  • A little diced red onion or diced pickle adds a great bit of acidity that cuts through the rich egg mixture, if you want to add a touch of brightness (or brininess) to the sandwich.
  • Mix up the herbs – we keep things simple with chives, but dill is a common herb that tastes delicious in egg salad as well as tarragon and thyme!
  • Add a few dashes of your favorite hot sauce or chili paste to the egg mixture for some heat!
  • Although we like to keep the overall sandwich simple, feel free to load up the sandwich with other ingredients like sliced tomatoes, pepperoncinis, shredded iceberg or romaine (instead of arugula), sprouts, sliced cucumbers, etc.

Nutrition

Calories: 654kcal | Carbohydrates: 68g | Protein: 28g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 418mg | Sodium: 2844mg | Potassium: 382mg | Fiber: 3g | Sugar: 7g | Vitamin A: 966IU | Vitamin C: 3mg | Calcium: 155mg | Iron: 7mg

The post Egg Salad Sandwich Recipe appeared first on Spoon Fork Bacon.

Sour Cream and Chive Drop Biscuits

I love these homemade drop biscuits we have for you today! There is nothing better than taking that first bite of a warm, buttery, fluffy biscuit fresh out of the oven. Our sour cream and chive drop biscuits are easy to make, and a little bit sturdier than biscuits that need to be formed and cut out, making them perfect to pair with hearty soups like our Easy Broccoli Cheddar Soup and our Hearty White…

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Drop biscuit recipe with sour cream and chives baked on a plate.

I love these homemade drop biscuits we have for you today! There is nothing better than taking that first bite of a warm, buttery, fluffy biscuit fresh out of the oven. Our sour cream and chive drop biscuits are easy to make, and a little bit sturdier than biscuits that need to be formed and cut out, making them perfect to pair with hearty soups like our Easy Broccoli Cheddar Soup and our Hearty White Bean and Kale Soup.

I also love using them to make breakfast sandwiches. They freeze incredibly well so I always recommend making a double batch, because nothing makes me happier than pulling these guys out of the freezer and warming them in the oven for a quick and delicious treat!

How to Make Our Drop Biscuits Recipe

Ingredients

Ingredients for sour cream and chive drop biscuit recipe on a counter.

Process

  1. Preheat oven to 400°F. In a medium mixing bowl, combine all dry ingredients.
  2. Whisk together until no lumps remain.
Dry ingredients for drop biscuits in a glass bowl.
Dry ingredients for drop biscuit recipe in a bowl whisked together.
  1. Add sour cream, milk and melted butter.
  2. Stir together until very sticky dough comes together.
Ingredients for drop biscuits in a bowl.
Drop biscuit dough combined in a glass bowl looking sticky.
  1. Add sliced chives.
  2. Fold together until combined.
Drop biscuit dough in a bowl adding chives.
Drop biscuit dough in a bowl ready to be scooped.
  1. Using two lightly greased spoons or a lightly greased ice cream scooper, drop 1/4 cup sized balls of batter/dough onto a baking sheet lined with parchment, about 1 inch apart.
  2. Bake biscuits for about 15 minutes, then remove them from the oven and brush the tops with melted butter. Place biscuits back into the oven and continue baking for another 5 to 7 minutes or until golden brown.
Drop biscuit dough scooped onto a parchment lined baking sheet.
Drop biscuits baked on with fresh butter brushed on top.
  1. Allow biscuits to slightly cool before serving.
Sour cream and chive drop biscuits with some open served with butter.

Tools You Will Need

Make Ahead and Freezing Drop Biscuits

Make Ahead

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

Freezing Raw Dough

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

When you’re ready to bake them, place them onto a parchment lined baking sheet and place in a 400˚F oven and bake for 20 minutes. Remove from oven, brush with butter and continue to bake biscuits for an additional 8 to 10 minutes.

Thawing/Rewarming Baked Biscuits

When ready to use, place frozen biscuits onto a baking sheet and place in an oven (set to 350˚F) for 6 to 8 minutes, just to thaw and warm through. Alternatively, wrap biscuit in a paper towel and heat for about 2 minute, in the microwave, until thawed and heated through.

A recipe for Sour Cream and Chive Drop Biscuits.

Variations

  • Add different mix-ins based on preference! Some of our favorites are: chopped bacon, dill, rosemary, roasted garlic, shredded cheese.
  • Replace the sour cream for greek yogurt (1:1).
  • Replace the dairy milk for nut or rice milk of your choice.

Tips and Tricks for Drop Biscuit Success

  • Don’t over mix the dough to prevent the biscuits from becoming dense.
  • Using an ice cream/cookie scooper will ensure the biscuits are all the same size and shape, which will help them to bake evenly.
Drop biscuits served with softened butter.

More Delicious Biscuit Recipes You Will Love

A recipe for drop biscuits on a plate.
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Sour Cream and Chive Drop Biscuit Recipe

We love this sour cream and chive drop biscuit recipe because it's so simple to make and very versatile! You can add different mix-ins to suit your taste! These biscuits are so soft, buttery and fluffy and are the easiest one bowl recipe you'll ever make!
Course Side Dish, Snack
Cuisine American
Prep Time 12 minutes
Cook Time 22 minutes
Total Time 34 minutes
Servings 15
Calories 113kcal

Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • tsp salt
  • ½ tsp baking soda
  • ¼ tsp cracked black pepper
  • 3 tbsp thinly sliced chives
  • cup sour cream chilled
  • ½ cup milk chilled
  • ¼ cup melted and cooled unsalted butter plus more for brushing on top of biscuits

Instructions

  • Preheat oven to 400°F.
  • In a medium mixing bowl, combine all dry ingredients.
  • Whisk together until no lumps remain.
  • Add sour cream, milk and melted butter and stir together until very sticky dough comes together.
  • Add sliced chives and fold together until combined.
  • Using two lightly greased spoons or a lightly greased ice cream scooper, drop 1/4 cup sized balls of batter/dough onto a baking sheet lined with parchment, about 1 inch apart.
  • Bake biscuits for about 15 minutes, then remove them from the oven and brush the tops with melted butter. Place biscuits back into the oven and continue baking for another 5 to 7 minutes or until golden brown.
  • Allow biscuits to slightly cool before serving.

Notes

Make Ahead
After biscuits have baked, cool completely. Store in an airtight container in the refrigerator for up to 3 days. When ready to use, place in an oven (set to 350˚F) for 5 to 7 minutes, just to warm through. Alternatively, wrap biscuit in a paper towel and heat for 30 seconds to 1 minute until heated through.
Freezing Raw Dough
Drop the biscuit dough onto a baking sheet as per the recipe and instead of putting them into the oven, freeze them until completely frozen then transfer to an airtight freezer bag or container and store in the freezer for up to three months.
When you’re ready to bake them, place them onto a parchment lined baking sheet and place in a 400˚F oven and bake for 20 minutes. Remove from oven, brush with butter and continue to bake biscuits for an additional 8 to 10 minutes.
Thawing/Rewarming Baking Biscuits
When ready to use, place frozen biscuits onto a baking sheet and place in an oven (set to 350˚F) for 6 to 8 minutes, just to thaw and warm through. Alternatively, wrap biscuit in a paper towel and heat for about 2 minute until thawed and heated through.
Tips and Tricks for Success
  • Don’t over mix the dough to prevent the biscuits from becoming dense.
  • Using an ice cream/cookie scooper will ensure the biscuits are all the same size and shape, which will help them to bake evenly.

Nutrition

Serving: 1each | Calories: 113kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 299mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

The post Sour Cream and Chive Drop Biscuits appeared first on Spoon Fork Bacon.

How to Make Honey Butter

Learn how to make honey butter in only 5 minutes for a heavenly sweet, creamy, and just a little bit salty spread for your favorite baked goods and sides. Honey butter is one of those condiments that add extra richness to life and makes ordinary food feel extra special. Does regular butter do the trick for moistening or flavoring your favorite muffins or biscuits? Sure. But once you slather this sweet and creamy honey butter…

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The post How to Make Honey Butter appeared first on Spoon Fork Bacon.

Honey butter smeared on toast.

Learn how to make honey butter in only 5 minutes for a heavenly sweet, creamy, and just a little bit salty spread for your favorite baked goods and sides.

Honey butter is one of those condiments that add extra richness to life and makes ordinary food feel extra special.

Does regular butter do the trick for moistening or flavoring your favorite muffins or biscuits? Sure. But once you slather this sweet and creamy honey butter on a warm fresh-from-the-oven biscuit or a slice of homemade bread, your simple meal is instantly upgraded to special occasion status.

You only need 5 minutes, three ingredients, and a mixer to experience this simple pleasure known as homemade honey butter.

Honey butter in a bowl with honey and salt on top.

How to Make Honey Butter

Ingredients

Ingredients to make honey butter.

Process

  1. Place butter into a mixing bowl with honey and salt.
  2. Using a hand mixer, beat the butter mixture until light and fluffy.
Softened sticks of butter, honey, and salt in a glass bowl.
Honey butter in a glass bowl being beaten with a hand mixer.
  1. Transfer honey to a small bowl and top with a drizzle of honey and more sea salt flakes. Serve.
Honey butter in a bowl with honey and salt on top.

Tips and Tricks for Success

  • Before starting, make sure your butter is fully softened. This piece is super important, so the honey is able to whip into the butter evenly, creating a smooth, light, and fluffy texture.
  • Choose unsalted butter. Controlling the amount of salt you add to the recipe keeps it from being too salty and adds just the right amount to bring out the sweetness of the honey.
  • If you only have salted butter, just be sure to skip the added salt.
  • If using raw honey that’s hardened, just pop the jar in the microwave for a few seconds or place the container in a jar of hot water to melt the honey back down to a runny consistency.
Honey butter in a bowl close up.

How to Soften Butter

You decide to make honey butter just before dinner, but your butter is rock-hard and cold. We’ve all been there. Softened butter is not melted butter, so don’t try nuking it in the microwave and hoping for the same results. Instead, try these methods to soften your butter quickly!

  • Pour boiling hot water into a small glass or ceramic dish and let it sit for 2-3 minutes. Pour the water out, slice your butter into tablespoon-sized pieces, then place it in the dish, covering it. Let the butter sit in the warm dish for about 10 minutes or until soft.
  • If you have the oven on, slice your butter into small pieces and place them in a glass container on the stove. Cover with a towel and let the dish sit on the stove, watching to ensure the butter doesn’t melt! If you have an older-style oven/stove that gets very hot, you won’t want to use this method as the butter may melt.
Honey butter close up on toast.

How to Store Honey Butter

If you plan to use your honey butter within a few days, store it in a covered container on the countertop. It should last up to a few weeks in a covered container in the refrigerator. Once refrigerated, separation could happen. If it does, just bring it back to room temperature and beat it with an electric mixer until combined.

Honey butter on top of a half slice of toast.
Honey butter on a piece of toast.
Honey butter smeared on a piece of toast.
Honey butter on toast with salt on top.

Honey Butter Serving Suggestions

Sweet and creamy honey-enhanced butter takes any bread, pancake, muffin, or even vegetable to a dreamy new level. Try it slathered on these recipes:

Honey butter in a bowl with toast on the side.

More Delicious and Easy Condiment Recipes You Will Love

Honey butter on toast.
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Honey Butter Recipe

This honey butter recipe is creamy, sweet, and takes only 3 ingredients and 5 minutes to whip togther. You'll want a batch of this on hand at all times for pancakes, scones, muffins, bread, and more!
Course condiment, spread
Cuisine French
Prep Time 5 minutes
Total Time 5 minutes
Servings 8
Calories 236kcal

Ingredients

  • 1 cup (2 sticks) unsalted butter softened
  • 1/4 cup honey plus more for drizzling
  • 1 tablespoon crushed sea salt flakes plus more for topping

Instructions

  • Place butter into mixing bowl with honey and salt.
  • Using hand mixer, beat butter mixture until light and fluffy.
  • Transfer honey to a small bowl and top with a drizzle of honey and more sea salt flakes. Serve.

Notes

**recipe makes 1 cup and each serving is 2 tablespoons**
**nutritional information does not include extra honey for drizzling or extra sea salt for topping**

Nutrition

Calories: 236kcal | Carbohydrates: 9g | Protein: 0.3g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 876mg | Potassium: 12mg | Fiber: 0.02g | Sugar: 9g | Vitamin A: 709IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.1mg

The post How to Make Honey Butter appeared first on Spoon Fork Bacon.

Breakfast Burrito Recipe

We both LOVE breakfast burritos and are so happy to finally have a Breakfast Burrito Recipe up on the site! We like to think of our recipe as a great and solid base recipe with tons of variation possibilities! Our breakfast burrito recipe freezes very well, making these the perfect reheat, grab and go meal to start your day. All you need are a few basic ingredients and you’re all set! Why This is the…

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The post Breakfast Burrito Recipe appeared first on Spoon Fork Bacon.

Breakfast Burrito cut in half to show all the ingredients.

We both LOVE breakfast burritos and are so happy to finally have a Breakfast Burrito Recipe up on the site! We like to think of our recipe as a great and solid base recipe with tons of variation possibilities!

Our breakfast burrito recipe freezes very well, making these the perfect reheat, grab and go meal to start your day. All you need are a few basic ingredients and you’re all set!

Why This is the Best Breakfast Burrito Recipe Ever!

Our recipe is not only easy to make, but it has everything you might want in a solid breakfast dish – perfectly cooked scrambled eggs, a couple strips of crisp bacon, gooey, melted cheese, crispy hash browns, and tangy salsa. After everything is neatly wrapped up in the warm tortilla, we gently toast the outside to gently crisp up the sides, for the perfect balance of texture and flavor!

We also love this breakfast burrito recipe because it’s so easy to change up the filling based on your personal preferences, like adding some pico de gallo, swapping the bacon out for another protein, etc. The possibilities are endless!

How to Make the BEST Breakfast Burrito

Ingredients

Ingredients to make a breakfast burrito in a kitchen.

Process

  1. Preheat oven to 400˚F. Place hash browns onto a lightly greased baking sheet and bake for 6 to 7 minutes. Flip and continue to bake for an additional 6 to 7 minutes.Remove from oven and set aside.
  2. Place a warm tortilla onto a clean surface and top with half of the scrambled eggs.
Hash browns on a baking sheeting after they have cooked.
Scrambled eggs on a tortilla to make a breakfast burrito.
  1. Top scrambled eggs with 1/4 cup shredded cheese.
  2. Top cheese with 2 bacon strips.
Adding cheese to a breakfast burrito.
Bacon in a breakfast burrito before its rolled up.
  1. Top bacon strips with another 1/4 cup shredded cheese.
  2.  Top shredded cheese with 2 hash browns.
Salsa spread on the filling of a breakfast burrito.
Hash browns in a breakfast burrito.
  1. Fold the short sides of the tortilla inward, then carefully roll the burrito up.
  2. Set burrito onto a baking sheet, seam side down and repeat with remaining ingredients for the second burrito. Toast burritos in oven for 3 to 4 minutes, flip and continue to toast for another 2 minutes or until the shredded cheese melts. Remove from oven and serve.
A breakfast burrito rolled up.
A breakfast burrito out of the oven crisped on the outside.

Where to Find Hash Brown Patties for Our Breakfast Burrito Recipe

Aside from picking some up from a fast food restaurant that offers them (which is definitely an option!), you can also find them in the freezer section at most grocery stores. Our favorite hash brown patties are the ones you can find in the freezer section at Trader Joes. They’re inexpensive, heat up very well and taste great!

Variations for our Breakfast Burrito Recipe

As we mentioned above, it’s so easy to change up the filling based on your own preferences, as well as add more ingredients inside to make this more of a loaded breakfast burrito!

  • Swap the bacon out for – chopped breakfast sausage, crumbled chorizo, crumbled (and seasoned) tofu, pinto or black beans, a mixture of sautéed vegetables, chopped carne asada, etc.
  • Add some pico de gallo for a fresh punch!
  • Make a quick and easy chipotle crema to spoon into the filling or to use as a dipping sauce (or both!). For the chipotle crema: Blend together 2/3 cup sour cream, 1 chipotle pepper in adobe plus 1 tablespoon adobe sauce, and juice from 1 lime (about 2 1/2 tablespoons).
  • Add a smear of refried beans into the filling or some thinly sliced avocado (or guacamole) into the filling for some added creaminess.
A breakfast burrito cut in half with cheese oozing out.

Tips and Tricks for Success

  • Toasting the burrito after it’s rolled not only adds a nice, crisp texture, but it also helps to seal the burrito.
  • Don’t overstuff the burrito with too many ingredients to prevent a burrito explosion out of the side.
  • Don’t add too many ‘wet’ ingredients in the filling to ensure the breakfast burrito doesn’t get soggy.

Freezing and Reheating Instructions

Our breakfast burritos do indeed freeze very well, so they make great make ahead meals!

To Freeze

Wrap burritos (but don’t toast the burritos) and place onto a parchment lined baking sheet, seam side down. Freeze burritos in the freezer until frozen solid, a few hours. Remove frozen burritos from freezer and tightly wrap each in parchment paper followed by aluminum foil. Transfer wrapped burritos to a resealable freezer bag and freeze for up to 3 months.

To Reheat

Unwrap frozen burrito from foil and parchment and place onto a parchment lined baking sheet. Preheat oven to 375˚F and bake burritos for 15 minutes. Turn burritos for even crispness and continue to bake for an additional 8 to 10 minutes or until burrito filling has warmed through and cheese has melted.

More Delicious Breakfast Recipes You Will Love

A cheesy breakfast burrito cut in half with salsa on the side.
Breakfast burrito cut in half with salsa on the side.
Print

Breakfast Burrito Recipe

A simple and delicious Breakfast Burrito Recipe with endless possibilities! Our recipe is a solid base breakfast burrito that can be enjoyed as is or can easily be built upon based on personal preference!
Course Breakfast, brunch
Cuisine Mexican, mexican american
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 1273kcal

Ingredients

  • 4 hash brown patties
  • 2 burrito sized flour tortillas warmed
  • 1 recipe scrambled eggs
  • 4 strips crispy cooked bacon
  • 1 cup shredded cheddar cheese
  • 4 tablespoons salsa of choice
  • salt and pepper to taste

Instructions

  • Preheat oven to 400˚F. Place hashbrowns onto a lightly greased baking sheet and bake for 6 to 7 minutes. Flip and continue to bake for an additional 6 to 7 minutes.Remove from oven and set aside.
  • Place a warm tortilla onto a clean surface and top with half of the scrambled eggs.
  • Top scrambled eggs with 1/4 cup shredded cheese.
  • Top cheese with 2 bacon strips.
  • Top bacon strips with another 1/4 cup shredded cheese.
  •  Top shredded cheese with 2 hashbrowns.
  • Fold the short sides of the tortilla inward, then carefully roll the burrito up.
  • Set burrito onto a baking sheet, seam side down and repeat with remaining ingredients for the second burrito.
  • Toast burritos in oven for 3 to 4 minutes, flip and continue to toast for another 2 minutes or until the shredded cheese melts. Remove from oven and serve.

Notes

Tips and Tricks for Success
  • Toasting the burrito after it’s rolled not only adds a nice, crisp texture, but it also helps to seal the burrito.
  • Don’t overstuff the burrito with too many ingredients to prevent a burrito explosion out of the side.
  • Don’t add too many ‘wet’ ingredients in the filling to ensure the breakfast burrito doesn’t get soggy.
Freezing and Reheating Instructions
To Freeze
Wrap burritos (but don’t toast the burritos) and place onto a parchment lined baking sheet, seam side down. Freeze burritos in the freezer until frozen solid, a few hours. Remove frozen burritos from freezer and tightly wrap each in parchment paper followed by aluminum foil. Transfer wrapped burritos to a resealable freezer bag and freeze for up to 3 months.
To Reheat
Unwrap frozen burrito from foil and parchment and place onto a parchment lined baking sheet. Preheat oven to 375˚F and bake burritos for 15 minutes. Turn burritos for even crispness and continue to bake for an additional 8 to 10 minutes or until burrito filling has warmed through and cheese has melted.

Nutrition

Calories: 1273kcal | Carbohydrates: 99g | Protein: 42g | Fat: 78g | Saturated Fat: 25g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 495mg | Sodium: 3767mg | Potassium: 1709mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1341IU | Vitamin C: 30mg | Calcium: 549mg | Iron: 5mg

The post Breakfast Burrito Recipe appeared first on Spoon Fork Bacon.

Grinder Sandwich

We made TikTok’s viral Grinder Sandwich (better known as the Grinder Salad Sandwich) and it definitely didn’t disappoint. Its been so long since I’ve had a grinder sandwich, I had forgotten how delicious they are. You might be asking how the viral version is any different but it’s the ‘salad’ mixture made with the shredded lettuce that takes it over the top! There’s something about the ‘salad’ that’s stuffed into the center of the hearty…

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An Italian Grinder sandwich on a cutting board with chips next to it.

We made TikTok’s viral Grinder Sandwich (better known as the Grinder Salad Sandwich) and it definitely didn’t disappoint. Its been so long since I’ve had a grinder sandwich, I had forgotten how delicious they are. You might be asking how the viral version is any different but it’s the ‘salad’ mixture made with the shredded lettuce that takes it over the top!

There’s something about the ‘salad’ that’s stuffed into the center of the hearty sandwich that really brings out a much needed fresh and zesty texture. We promise you will not be disappointed to eat this during your next lunch break!

Up close on the detail of a grinder sandwich.

How to Make a Grinder Sandwich

Ingredients

Grinder sandwich ingredients on a kitchen counter.

Process

Salad

  1. Ia mixing bowl combine mayo, vinegar, oregano, and pepperoncinis.
  2. Add lettuce, red onion, and parmesan and toss together until evenly coated.
The base to make a slaw for a grinder sandwich in a bowl.
Grinder sandwich slaw in a bowl being mixed together.

Sandwich Assembly

  1. Preheat oven to 350˚F. Place a slice of cheese onto each side of the bread roll and bake for 4 to 5 minutes, until the cheese just melts.  Remove from oven and sprinkle each side with dried oregano.
  2. Top bottom half of roll with mortadella (or ham) and top half of the roll with soppressata and salami.
An Italian roll with provolone cheese melted in the oven.
Grinder sandwich assembly with meat being placed on bread.
  1.   Top mortadella with cherry peppers, if using.
  2. Top cherry peppers with iceberg salad, then sliced tomatoes.
Pickled peppers being placed on top of mortadella.
Tomato and slaw on top of a sandwich to make a Grinder.
  1. Carefully, but tightly press the sandwich roll together, slice in half and serve.
A grinder sandwich freshly made on a surface.

Tips and Tricks for Success

  • Placing the salad in the center of the grinder sandwich will help prevent the bread roll from becoming soggy.
  • Don’t slice the tomato slices too thin or it will make the sandwich too wet.
  • Soak the red onions in water for about 10 minutes before tossing it into the salad mixture. This will take away some of the sharp, acidity of the red onions.

Grinder Sandwich Variations

  • Use thinly sliced romaine lettuce instead of iceberg lettuce.
  • Switch up the cured meats in the sandwich based on personal preference. Other meats we like to use are roasted turkey, prosciutto, Spanish chorizo, and pepperoni.
  • Use other types of cheese such as havarti, mozzarella, fontina, and Swiss.
  • If pepperoncinis and cherry peppers are too spicy for you, swap them out with chopped pickles, cornichons or even olives.
  • If you’re not into the creamy salad mixture, replace the sauce with a couple tablespoons of our red wine vinaigrette!
A grinder sandwich cut in half.

More Delicious Sandwich Recipes You Will Love

An Italian grinder sandwich on a cutting board.
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Grinder Sandwich

A simple and delicious recipe for a Grinder Sandwich, specifically a Grinder Salad Sandwich! Our sandwich is a take on the classic version, with a simple 'salad' mixture stuffed into the center, taking this sandwich to the next level of tasty!
Course lunch
Cuisine Italian-american
Prep Time 15 minutes
Total Time 15 minutes
Servings 1
Calories 1308kcal

Ingredients

salad

  • 1 1/2 tablespoons mayonnaise
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 2 thinly sliced pepperoncini
  • 1 cup shredded iceberg
  • 1 ounce thinly sliced red onion
  • 2 tablespoons grated parmesan
  • salt and pepper to taste

sandwich assembly

  • 1 Italian roll split
  • 2 slices provolone cheese cut in half
  • 1 teaspoon dried oregano
  • 3 ounces mortadella (or ham)
  • 2 ounces soppressata
  • 2 ounces salami
  • 1/2 thinly sliced vine ripe tomato
  • 3 chopped pickled cherry peppers optional

Instructions

salad

  • Ia mixing bowl combine mayo, vinegar, oregano, and pepperocinis.
  • Add lettuce, red onion, and parmesan and toss together until evenly coated.

sandwich assembly

  • Preheat oven to 350˚F. Place a slice of cheese onto each side of the bread roll and bake for 4 to 5 minutes, until the cheese just melts.  Remove from oven and sprinkle each side with dried oregano.
  • Top bottom half of roll with mortadella (or ham) and top half of the roll with soppressata and salami.
  •   Top mortadella with cherry peppers, if using.
  • Top cherry peppers with iceberg salad, then sliced tomatoes.
  • Carefully, but tightly press the sandwich roll together, slice in half and serve.

Notes

Tips and Tricks for Success
  • Placing the salad in the center of the grinder sandwich will help prevent the bread roll from becoming soggy.
  • Don’t slice the tomato slices too thin or it will make the sandwich too wet.
  • Soak the red onions in water for about 10 minutes before tossing it into the salad mixture. This will take away some of the sharp, acidity of the red onions.
Grinder Sandwich Variations
  • Use thinly sliced romaine lettuce instead of iceberg lettuce.
  • Switch up the cured meats in the sandwich based on personal preference. Other meats we like to use are roasted turkey, prosciutto, Spanish chorizo, and pepperoni.
  • Use other types of cheese such as havarti, mozzarella, fontina, and Swiss.
  • If pepperoncinis and cherry peppers are too spicy for you, swap them out with chopped pickles, cornichons or even olives.
  • If you’re not into the creamy salad mixture, replace the sauce with a couple tablespoons of our red wine vinaigrette!

Nutrition

Calories: 1308kcal | Carbohydrates: 57g | Protein: 62g | Fat: 91g | Saturated Fat: 33g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 35g | Trans Fat: 0.04g | Cholesterol: 181mg | Sodium: 8954mg | Potassium: 1116mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1428IU | Vitamin C: 29mg | Calcium: 565mg | Iron: 7mg

The post Grinder Sandwich appeared first on Spoon Fork Bacon.

Tteokbokki (Korean Spicy Rice Cakes)

I LOVE Tteokbokki so much and our tteokbokki recipe couldn’t be easier to make. The rice cakes are simmered in a rich, spicy sauce that they soak up as they soften. Not only are the flavors and texture incredible, but it will leave you totally satisfied. I love enjoying this comforting Korean bar food with an iced cold beer. I also love mixing it up by adding ramen noodles to a batch, some shredded mozzarella…

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The post Tteokbokki (Korean Spicy Rice Cakes) appeared first on Spoon Fork Bacon.

Tteokbokki recipe on a platter.

I LOVE Tteokbokki so much and our tteokbokki recipe couldn’t be easier to make. The rice cakes are simmered in a rich, spicy sauce that they soak up as they soften. Not only are the flavors and texture incredible, but it will leave you totally satisfied.

I love enjoying this comforting Korean bar food with an iced cold beer. I also love mixing it up by adding ramen noodles to a batch, some shredded mozzarella cheese to the top and even a hard boiled egg. If you’ve never had tteokbokki before, you’re in for a huge treat!

What is Tteokbokki

Tteokbokki, literally translated to “stir-fried rice cake” is a delicious Korean dish with a long, rich history! Although this spicy version is the most popular version eaten today, the original version of tteokbokki was not spicy at all!

Tteokbokki was created the Joseon dynasty, and was a soy sauce based rice cake dish that was strictly reserved for royalty. Today tteokbokki is a common Korean dish that can be found at many casual (bar food oriented) restaurants and street food vendors.

How to Make Tteokbokki

Ingredients

Process

Anchovy broth to make Tteokbokki.

ANCHOVY STOCK

  1.  In a pot combine water, anchovies, dashima, garlic clove, and radish. Simmer for 20 minutes.
  2.  Strain anchovies, dashima, garlic, and radish from the pan.
Anchovy broth to make tteokbokki.
Broth for Korean spicy rice cakes.

TTEOKBOKKI

Tteokbokki recipe ingredients laid out.
  1. Soak rice cakes in water for 30 minutes (unless using fresh).
  2. Add pepper paste, pepper flakes, sugar, and garlic to broth and stir together.
Rice cakes soaked in water.
Tteokbokki sauce simmering in a pot.
  1.  Drain rice cakes and add to spicy broth.Stir everything together and bring to a simmer over medium heat, stirring occasionally. Continue to simmer for 10 to 12 minutes or until liquid has thickened and rice cakes are soft.
  2. Stir in green onions and fish cake. Continue to simmer for 5 minutes.
Tteokbokki recipe with rice cakes in a pot.
Tteokbokki recipe with fish cakes and green onion added in a pot.
  1. Remove from heat and top with sesame seeds. Serve.
Tteokbokki served on a platter with sesame seeds on top.

Reheating Instructions

Tteokbokki is truly the best eaten freshly made, but if you happen to have any leftovers you can store them in an airtight container in the refrigerator for up to a day.

When you’re ready to reheat them, transfer the tteokbokki to a skillet, cover and simmer over medium-low heat, stirring occasionally (so the sauce doesn’t burn). Once the rice cakes have softened through, remove them from the heat and enjoy.

Tteokbokki, Korean rice cakes, recipe on a platter being served.

Tips and Tricks for Success

  • Unless you’re using fresh rice cakes, it’s important to soak them in water so they soften and really absorb some of the spicy sauce as they simmer.
  • If your rice cakes aren’t soft enough, you can stir in a small amount of water or more stock and continue to simmer for a few more minutes.
  • Make and use anchovy stock for best results. It adds the subtle umami flavor to the dish that I think is the very best!

Tteokbokki Variations

  • Stir some cooked ramen noodles to the mixture before serving.
  • Add some shredded mozzarella cheese to the top of the dish, in the last two minutes of simmering.
  • Add a couple peeled, boiled eggs to the dish in the last couple minutes of simmering.
  • Swap the fish cakes out for mini sausages, sliced spam, or cut up hot dogs.
  • Although I highly recommend making and using anchovy stock, if you don’t want to make your own you can use store-bought (or homemade) chicken, beef or vegetable stock.

More Delicious Korean Recipes You Will Love

Tteokbokki recipe served with toothpicks.
Tteokbokki recipe on a platter.
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Tteokbokki Recipe

The BEST Tteokbokki Recipe you'll ever taste! The soft, cylinder rice cakes are simmered in a spicy sauce with just a hint of sweetness. It's an addictive Korean street food that's so easy to make at home and very versatile. We promise this recipe will not disappoint!
Course Appetizer, dinner, Snack
Cuisine korean
Prep Time 10 minutes
Cook Time 32 minutes
soaking time 30 minutes
Total Time 1 hour 12 minutes
Servings 4
Calories 434kcal

Ingredients

anchovy stock

  • 4 cups water
  • 8 large dried anchovies, cleaned
  • 1 6"x 6" dashima (or kelp)
  • 1 garlic clove
  • 2 ounces sliced Korean radish (or daikon)

tteokbokki

  • 1 pound cylinder rice cakes
  • 1/3 cup gochujang (korean hot pepper paste)
  • 2 tablespoons sugar
  • 2 teaspoons gochugaru (Korean hot pepper flakes)
  • 1 tablespoon minced garlic
  • 1/2 pound pre-fried, flat fish cakes cut into small triangles or strips
  • 2 green onions cut into 2" pieces
  • 1 teaspoon toasted sesame seeds

Instructions

anchovy stock

  •  In a pot combine water, anchovies, dashima, garlic clove, and radish. Simmer for 20 minutes.
  •  Strain anchovies, dashima, garlic, and radish from the pan.

tteokbokki

  • Soak rice cakes in water for 30 minutes (unless using fresh).
  • Add pepper paste, pepper flakes, sugar, and garlic to broth and stir together.
  •  Drain rice cakes and add to spicy broth.
  • Stir everything together and bring to a simmer over medium heat, stirring occasionally.
  • Continue to simmer for 10 to 12 minutes or until liquid has thickened and rice cakes are soft.
  • Stir in green onions and fish cake. Continue to simmer for 5 minutes.
  • Remove from heat and top with sesame seeds. Serve.

Notes

Reheating Instructions
Tteokbokki is truly the best eaten freshly made, but if you happen to have any leftovers you can store them in an airtight container in the refrigerator for up to a day.
When you’re ready to reheat them, transfer the tteokbokki to a skillet, cover and simmer over medium-low heat, stirring occasionally (so the sauce doesn’t burn). Once the rice cakes have softened through, remove them from the heat and enjoy.
Tips and Tricks for Success
  • Unless you’re using fresh rice cakes, it’s important to soak them in water so they soften and really absorb some of the spicy sauce as they simmer.
  • If your rice cakes aren’t soft enough, you can stir in a small amount of water or more stock and continue to simmer for a few more minutes.
  • Make and use anchovy stock for best results. It adds the subtle umami flavor to the dish that I think is the very best!

Nutrition

Calories: 434kcal | Carbohydrates: 82g | Protein: 14g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 59mg | Sodium: 621mg | Potassium: 296mg | Fiber: 1g | Sugar: 11g | Vitamin A: 406IU | Vitamin C: 9mg | Calcium: 63mg | Iron: 2mg

The post Tteokbokki (Korean Spicy Rice Cakes) appeared first on Spoon Fork Bacon.