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…

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

Garlic Lemon Pasta recipe in a bowl with a fork.

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

Place a large pan over medium heat and melt butter.
Add breadcrumbs and toast for 1 minute.

Melted butter in a skillet with breadcrumbs.

Breadcrumbs toasting in a skillet with butter.

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.

Garlic and shallots cooking in a skillet with butter and oil.

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.

Pasta sauce for lemon pasta cooking in a skillet.

Garlic and lemon pasta being tossed together in a skillet.

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!

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.

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

Calories 565kcal

Author Teri & Jenny

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

US Customary – Metric

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

Nutrition

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

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…

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

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

Process

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.

Hard boiled eggs cooling in an ice bath.

Crack eggs, discard shells and roughly chop.
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

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!

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.

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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

Calories 654kcal

Author Teri & Jenny

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

US Customary – Metric

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

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…

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

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

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

Process

Preheat oven to 400°F. In a medium mixing bowl, combine all dry ingredients.
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.

Add sour cream, milk and melted butter.
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.

Add sliced chives.
Fold together until combined.

Drop biscuit dough in a bowl adding chives.

Drop biscuit dough in a bowl ready to be scooped.

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.

Drop biscuit dough scooped onto a parchment lined baking sheet.

Drop biscuits baked on with fresh butter brushed on top.

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.

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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

Calories 113kcal

Author Teri & Jenny

Ingredients

2 cups all purpose flour
2 tsp baking powder
1¼ tsp salt
½ tsp baking soda
¼ tsp cracked black pepper
3 tbsp thinly sliced chives
⅔ cup sour cream chilled
½ cup milk chilled
¼ cup melted and cooled unsalted butter plus more for brushing on top of biscuits

US Customary – Metric

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

Freezing Raw Dough

Thawing/Rewarming Baking Biscuits

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

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…

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

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

Process

Place butter into a mixing bowl with honey and salt.
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.

Transfer honey to a small bowl and top with a drizzle of honey and more sea salt flakes. Serve.

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.

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.

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 smeared on a piece of toast.

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 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

Calories 236kcal

Author Teri & Jenny

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

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…

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

Breakfast Burrito cut in half to show all the ingredients.

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

Process

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.
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.

Top scrambled eggs with 1/4 cup shredded cheese.
Top cheese with 2 bacon strips.

Bacon in a breakfast burrito before its rolled up.

Top bacon strips with another 1/4 cup shredded cheese.
Top shredded cheese with 2 hash browns.

Salsa spread on the filling of a breakfast burrito.

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.

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.

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

Calories 1273kcal

Author Teri & Jenny

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

US Customary – Metric

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

To Reheat

Nutrition

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…

The post Grinder Sandwich appeared first on Spoon Fork Bacon.

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

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

Process

Salad

Ia mixing bowl combine mayo, vinegar, oregano, and pepperoncinis.
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

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.

An Italian roll with provolone cheese melted in the oven.

Grinder sandwich assembly with meat being placed on bread.

Top mortadella with cherry peppers, if using.
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.

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!

More Delicious Sandwich Recipes You Will Love

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

Calories 1308kcal

Author Teri & Jenny

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

US Customary – Metric

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

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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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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 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.

Tteokbokki recipe with rice cakes in a pot.

Tteokbokki recipe with fish cakes and green onion added in a pot.

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

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

Calories 434kcal

Author Teri & Jenny

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

US Customary – Metric

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.

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

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Budae Jjigae (Korean Army Stew)

Budae Jjigae or Korean Army Stew is a delicious stew originally developed out of necessity after the Korean war. It’s a spicy kitchen sink type stew filled with processed meats, noodles, and a variety of other cheap ingredients, resulting in an incredibly flavorful family-style stew. Budae jjigae is a bittersweet dish for many Koreans (including my relatives), but it also shows the resourcefulness of the people during a time of desperation and famine. History of…

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Korean Army Stew or Budae Jjigae in a pot ready to be served.

Budae jjigae is a bittersweet dish for many Koreans (including my relatives), but it also shows the resourcefulness of the people during a time of desperation and famine.

History of Budae Jjigae

Budae Jjigae also known as Korean army stew is a dish that was developed after the Korean war. It was during a time when food was scarce in Korea and people were dealing with famine.

It’s an inexpensive stew made up of American processed meats such as Spam and hot dogs left behind from American solider rations. Since resources were scarce during the time, any cheap ingredient was added into the stew to ultimately create a delicious, rich, flavorful stew that could feed an entire family.

Today you can find this stew served at many Korean restaurants that serve bar type foods like Korean Fried Chicken. It’s also incredibly easy to make at home with hundreds of variations based on personal preferences.

Budae Jjigae being served with chopsticks.

How to Make Budae Jjigae

Ingredients

Process

Place all paste ingredients into a small bowl. Whisk together. Set aside.

Korean army stew sauce mixed together in a bowl.

In a large, shallow pot arrange sausages, spam, tofu, cabbage, rice cakes, and mushrooms.
Top with paste mixture.

Korean army stew with ingredients in a skillet.

Korean army stew in a skillet with paste over it.

Pour water in pot and bring to a boil. Gently stir to evenly distribute the paste.
Once mixture is brought to a boil, add noodles, and continue to cook until everything has cooked through, and noodles are soft.

Korean Army Stew simmering in a skillet.

Budae Jjigae with noodles cooking in a skillet.

Top stew with American cheese and green onions and boil for another minute. Remove from heat and serve.

Budae Jjigae finished in a skillet ready to be served.

Tips and Tricks for Making the BEST Budae Jjigae

The spicy paste sets the foundation for the overall stew, so you don’t want to skimp on the ingredients. It’s especially important to use gochujang for the authentic (slightly) sweet and spicy umami flavor it provides. (If you’re interested to learn more about gochujang and my preferred brands you can find more information in our Gochujang Noodles recipe post.)
Keep things cheap and simple, like the dish was originally intended to be. It will truly give you the best flavor and experience!
Eat it immediately after making it to ensure the noodles and rice cakes don’t bloat and become soggy.

Budae Jjigae being mixed together with chopsticks.

Variations for Korean Army Stew

There are so many versions of Budae Jjigae out there and if you want to mix things up you can add:

kimchi – which will add an additional spicy, fermented kick to the dish. If I add kimchi, I usually omit the green cabbage.
Korean dumplings (mandu) – on occasion, when I want to ‘beef’ the dish up even more I add a few frozen mandu to the stew and it really makes a fantastic addition.
canned baked beans – I’ve never added this into my Korean army stew, but know that it was one of the ingredients added back in the day and could see how the sweet, tangy and creamy flavors and textures would be a good fit!
(cut up) hot dogs – which are more commonly used than the lil smokies we use in our recipe. Whichever you use, you won’t be disappointed.
other quick cooking vegetables – I love bulking this stew up even more with simple vegetables – my favorites being julienne carrots and thinly sliced zucchini.

Korean army stew or Budae Jjigae being ladled into a bowl.

More Delicious Korean Recipes You Will Love

Budae Jjigae (Korean Army Stew)

A delicious Korean stew originally created post Korean war due to necessity and limited resources, Budae Jjigae is enjoyed today by many as an inexpensive kitchen sink type Korean stew with deep, rich flavors.

Course Breakfast, dinner, lunch

Cuisine korean, Korean-American

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings

Calories 240kcal

Author Teri & Jenny

Ingredients

sauce paste

2 1/2 tablespoons gochujang (Korean hot pepper paste )
2 tablespoons water
1 1/2 tablespoons gochugaru (Korean hot pepper flakes)
2 tablespoons minced garlic
1 tablespoon soy sauce
1 1/2 teaspoons sugar

stew

7 ounces drained firm tofu cut into thin squares
6 ounces (1/2 can) Spam cut into thin squares
1 cup chopped green cabbage
1/2 pound tteok (oval shaped rice cakes)
5 ounces enoki or snow white mushrooms, trimmed
5 cups water
1 pack instant ramen noodles (without flavor packet)
2 slices American cheese
2 green onions thinly sliced on a bias

Instructions

Place all paste ingredients into a small bowl.
Whisk together. Set aside.
In a large, shallow pot arrange sausages, spam, tofu, cabbage, rice cakes, and mushrooms.
Top with paste mixture.
Pour water in pot and bring to a boil. Gently stir to evenly distribute the paste.
Once mixture is brought to a boil, add noodles, and continue to cook until everything has cooked through, and noodles are soft.
Top stew with American cheese and green onions and boil for another minute. Remove from heat and serve.

Nutrition

The post Budae Jjigae (Korean Army Stew) appeared first on Spoon Fork Bacon.

Fried Pickle Chips

I love Fried Pickle Chips – like really LOVE them! I don’t have them often and get excited if I see them on a menu. Unfortunately the last couple times I’ve gotten them I’ve been pretty disappointed. They arrived at the table in a big oily clump and were soggy. No thank you. I love our fried pickle chips so much because they’re always extra crispy and delicious. They’re simple to make, can be frozen…

The post Fried Pickle Chips appeared first on Spoon Fork Bacon.

Fried pickle chips on a platter with ranch dressing.

I love our fried pickle chips so much because they’re always extra crispy and delicious. They’re simple to make, can be frozen and one of the first snacks to disappear when making them for a crowd. I’ve provided baking and air fryer instructions too since not everyone likes frying at home and they make for a healthier option. We serve them up with our Homemade Ranch Dressing for the perfect pairing!

How to Make Our Fried Pickle Chips

Ingredients

Process

Preheat oil to 350°F. Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.

Place flour, eggs and panko in three separate shallow dishes. Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated.
Set coated pickle chips onto a baking sheet and place in the refrigerator for about 20 minutes.

Pickle chips on a baking sheet pre fried.

Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp. Drain onto paper towels (or a cooling rack lined with a baking sheet) and lightly season with salt and pepper. Repeat until all the pickle chips have been fried.

We love how easy these Fried Pickle Chips are to whip up!

Tools You Will Need

Baking and Air-Frying Instructions For Fried Pickle Chips

Oven Instructions

Preheat oven to 375˚F. Once pickle chips have been panko coated, coat a baking sheet with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared baking sheet, spacing each about 1/2 inch apart.

Bake pickle chips for 8 minutes. Remove baking sheet from oven and flip each pickle chip. Place baking sheet back into the oven and bake for an additional 6 to 8 minutes or until golden brown.

Air Fryer Instructions

Preheat oven to 400˚F. Once pickle chips have been panko coated, coat an air fryer basket with cooking spray oil. Coat both sides of each pickle chip with cooking spray oil and transfer to the prepared basket, spacing each about 1/4 inch apart (this will have to be done in batches).

Air-fry pickle chips for 4 minutes. Flip each pickle chip and continue to air-fry for an additional 3 to 4 minutes or until pickle chips are golden brown.

Freezing Instructions

Line panko coated pickle chips onto a baking sheet in a single layer, making sure the chips are not touching one another. If one baking sheet isn’t enough, place a piece of parchment paper over the first layer of pickle chips and repeat with remaining pickle chips.

Place baking sheet in freezer and freeze until all pickle chips are frozen, at least 2 hours. Transfer frozen pickle chips to a resealable freezer bag. Remove as much air from the bag as you can and seal. Place bag into freezer for up to 3 months.

Tips and Tricks for Success

Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.

Fried pickle chips on a platter with beer on the side.

More Delicious Appetizer Recipes You Will Love

Fried Pickle Chips

Our Fried Pickle Chips are easy to make, delicious and really pack a big crunch! They're great appetizers for any game day or casual get together. We promise you won't find a soggy fried pickle chip in the bunch!

Course Appetizer, Snack

Cuisine American

Prep Time 15 minutes

Cook Time 10 minutes

chilling time 20 minutes

Total Time 45 minutes

Servings

Calories 257kcal

Author Teri & Jenny

Ingredients

2 cups ridge cut pickle chips, drained
1 cup all purpose flour
2 eggs, lightly beaten
2 cups panko breadcrumbs
2 cups vegetable oil
salt and pepper to taste

garnish

2 tablespoons thinly sliced chives
homemade ranch dressing for serving

US Customary – Metric

Instructions

Preheat oil to 350°F.
Firmly press pickle chips, in a single layer, between layers of paper towels or clean kitchen towels to remove any excess liquid/brine.
Place flour, eggs and panko in three separate shallow dishes.
Dredge pickle chips in flour, shaking off any excess, followed by the egg and finally in the panko until fully coated. Set coated pickle chips onto a baking sheet lined with parchment and place in the refrigerator for about 20 minutes.
Remove pickle chips from refrigerator and fry in batches, for about 2 to 3 minutes or until lightly browned and crisp.
Drain onto paper towels and season lightly with salt and pepper. Repeat until all the pickle chips have been fried. Top with sliced chives and serve immediately with homemade ranch dressing.

Video

Notes

Baking and Air-Frying Instructions for Fried Pickle Chips

Oven Instructions

Bake pickle chips for 8 minutes. Remove baking sheet from oven and flip each pickle chip. Place baking sheet back into the oven and bake for an additional 6 to 8 minutes or until pickle chips are golden brown.

Air Fryer Instructions

Air-fry pickle chips for 4 minutes. Flip each pickle chip and continue to air-fry for an additional 3 to 4 minutes or until pickle chips are golden brown.

Freezing Instructions for Fried Pickle Chips

Tips and Tricks for Fried Pickle Chips Success

Firmly pat the pickle chips dry with paper towels or clean dish towels to avoid any soggy fried pickle chips.
Press the panko breadcrumbs firmly onto the pickle chips. This will help the coating to stick to the pickle chips once they are fried.
Refrigerate the panko coated pickle chips. This will help the coating to stick to the pickle chips once they are fried.

Nutrition

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Best Super Bowl Food

We’ve rounded up our best most crowd pleasing Super Bowl Food Ideas that are perfect for game day. We have a whole section for delicious super bowl finger food ideas; or if you’re looking for classic super bowl snacks like nachos or pigs in a blanket we’ve got those too! If you want more unique Super Bowl appetizer ideas like potstickers or our super easy and delicious Korean Corn Cheese we have you covered! We…

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Best recipes for super bowl food! Snacks, finger foods, appetizers!

If you want more unique Super Bowl appetizer ideas like potstickers or our super easy and delicious Korean Corn Cheese we have you covered! We definitely have something for everyone!

Our Favorite Super Bowl Appetizers

While curating this list of Super Bowl food some recipes jumped out to us that we think need special attention! These choices are a bit unique when compared to your classic Super Bowl appetizers.

This recipe for Korean Corn Cheese is the perfect super bowl food. It’s amazingly easy to make, and a huge crows pleaser. You can even make this ahead and bake and serve when you are ready.

Everyone is familiar with Taco Bell’s crunch wraps. We love them and they are so delicious. Naturally, we decided to make them smaller so they are the perfect size for a group. Our Mini Crunchwrap Supremes make the most delicious Super Bowl appetizer!

A platter of mini crunchwrap supremes and served on a small plate for a Super Bowl snack.

Our Buffalo Cauliflower recipe is a delicious lighter version to buffalo wings. We used cauliflower florets, and these are baked! They are a super tasty appetizer recipe that is perfect for game day. Make it with our easy homemade Buffalo Sauce recipe!

Our Pull Apart Pigs in a Blanket are seriously yummy. We love serving this super bowl appetizer with lots of dipping sauces. Our favorites are Marinara Sauce, Homemade Ranch, bleu cheese, Chick Fil A sauce, and BBQ sauce!

Buffalo cauliflower recipe on a plate with beers next to it, a Super Bowl finger food idea.

Pull apart pigs in a blanket with some pulled out on a plate for a Super Bowl appetizer.

Our Carne Asada Fries are kind of a classic super bowl food recipe. We made a delicious cheese sauce and topped the fries with everything you would want like pickled jalapeno peppers, pico de gallo (or salsa of your choice), guacamole, and so much more! Our Carne Asada Recipe is delicious, and beyond being yummy on these fries, it makes delicious tacos and sliders too!

Our Pizza Wheels are one of our favorite and unique Super Bowl appetizers. We filled ours with pepperoni but you can use whatever your favorite toppings are. You can also make these ahead of time and bake when you are ready. We love these pepperoni pizza rolls so much!

Carne asada fries on a blue platter, a Super Bowl Finger Food idea.

A close up of pizza wheels with a ramekin of marinara sauce on a plate, a Super Bowl Appetizer.

Our Spinach Artichoke Dip Stuffed Beignets are so incredibly delicious, unexpected and satisfying they never last long. So we highly recommend doubling this recipe!
Shrimp Scampi might not some to mind when you’re thinking about super bowl foods, but we promise this is always a hit! Everyone loves tender shrimp, especially shrimp bathed in garlic butter. For an appetizer version, we love to serve these on their own with toothpicks or with a side of lightly toasted crostini to sop up all the extra buttery sauce!

A platter of spinach and artichoke stuffed beignets and a serving on small plates.

Our Best Super Bowl Finger Food Ideas

Game day is all about eating with your fingers right? We picked out our favorite finger food recipes for you – and they are all mouth watering! All of our Super Bowl finger food ideas are perfectly sized to be able to be eaten in one or two bites, and with your fingers!

Coconut Shrimp is very high on our list of delicious finger foods. We paired ours with our homemade mango salsa for the most delicious sweet, salty, tropical flavor vibe.

You won’t be able to get enough of our Air Fryer Spicy Honey Butter Wings! The sweet and spicy glaze makes these some of our favorite wings ever!

Our Hush Puppies are soft and fluffy fried pillows of a cornbread tasting dough. These are super addicting so plan to make more than one batch. We studded our hush puppies with sliced green onion, but you can leave them plain or even add things like crumbled bacon and shredded cheese to them! We serve it with a spicy honey drizzle which is delicious, but plain honey, or even honey mustard would also be delicious!

These Chicken Fried Potatoes are one of my favorites. Thinly sliced potatoes fried in a batter (like fried chicken!). They are seasoned to perfection to give them a ton of flavor. This is one of our best Super Bowl finger food ideas!

Hush puppies with sauce, salt, and spoon, a Super Bowl finger food idea.

Super Bowl Food of chicken fried potatoes with a ramekin of buttermilk ranch dipping sauce.

You have probably heard of, or even tasted Blooming Onions. We love them so much, we decided to make them bite sized! We used cipollini onions for our Baby Bloomin’ Onions which you can find at most grocery stores. They may look difficult to make but they are actually a breeze!

These Shrimp Fritters are one of our favorite finger foods. They are super crispy on the outside, light and airy on the inside. These little fritters are insanely easy to eat an entire batch of by yourself. Don’t tell us we didn’t warn you.

Super Bowl appetizer of Baby bloomin' onions on a dark blue plate with a side of buttermilk ranch dipping sauce.

A recipe for Shrimp Fritters with a spicy honey drizzle, a Super Bowl snack.

These Halloumi Nuggets are little pockets of cheese with crispy crunchy exterior that we served with a simple marinara sauce. I feel like after saying ‘little pockets of cheese’ I don’t need to say anything else, you just need to try them!

Fried Deviled Eggs. Thats right, Fried Deviled Eggs. Everyone loves deviled eggs, and we do too, but for game day we took things up a notch because deviled eggs plus a crispy crunch exterior is insanely delicious. Please make this perfect super bowl appetizer recipe to find out for yourself.

A close up of halloumi nuggets with marinara sauce on the side, a Super Bowl snack.

A close up of fried deviled eggs, a Super Bowl appetizer.

Chicken nuggets are good, but have you ever had Korean Fried Chicken Nuggets? These are fried nuggets of chicken coated in a spicy Korean bbq sauce, then drizzled with honey. Nom noms indeed. A perfect finger food idea to bring to any super bowl party!

Panko Fried Pickle Chips are one of my favorite slightly unexpected appetizer recipes to make for game day. We coated pickle chips in a panko crust and fried them up. Serve with you favorite dipping sauce like ranch or my favorite – blue cheese.

A close up of Korean fried chicken nuggets, a Super Bowl food.

Nachos – The Standard Super Bowl Snack

When I think of super bowl, I think of nachos. They go hand in hand, right? I mean who doesn’t love a huge plate of nachos? Here we have our best nacho Super Bowl recipes!

Some tips on making nachos:
Making them in a sheet pan lined with foil means you will have the easiest cleanup ever. The other thing I love about sheet pan nachos are the fact that you have enough space to evenly spread the nachos in an even thin layer to that all the toppings are on every chip. I hate it when you have chips at the bottom that are bare!

Our Sheet Pan Chipotle Chicken Nachos are at the top of this list because they deserve this spot. Juicy chicken in a chipotle sauce with a white cheese sauce and a bunch of toppings = the best nachos ever!

If you have picky eaters our DIY Nacho Bar is perfect. Everyone can build their own plate of nachos the exact way they want it! The queso sauce for this recipe is so creamy! Talk about a crowd pleasing Super Bowl snack!

Chipotle chicken sheet pan nacho recipes with beer on the side.

Chips in a tray and toppings in different bowls for DIY nacho bar for Super Bowl.

For our Korean BBQ Nachos we use fried wonton wrappers, a kimchi cheese sauce, and bulgogi. This Super Bowl snack recipe is perfect if you’re looking to serve something delicious but unexpected!

Carne Asada Nachos are classic among the nacho genre. We love our carne asada recipe, and on top of nachos it’s perfect. We topped our nachos with all the usual suspects, guac, radish, corn, sour cream, but this recipe is so flexible you can just go for it and add whatever toppings you love best.

Korean BBQ nachos with lime wedges and a drink for a Super Bowl appetizer.

Carne asada nachos with servings on small plates, for a Super Bowl snack.

Unexpected Super Bowl Food Ideas

Yes. More Super Bowl food ideas. You didn’t think we would be done, did you? Here we have some our favorite not so classic but still very delicious Super Bowl food.

Potstickers are maybe not something you think of when you think of Super Bowl, but you should! You can totally eat these with your hands which makes them perfect. You can also make a batch ahead and freeze until you are ready. Easy peasy!

Our Charcuterie Flatbreads are maybe slightly fancy for Super Bowl, but they are so good so I thought they should be included. These have burrata and prosciutto, the bests parts of any charcuterie board, piled on flatbreads, then drizzled with honey and crushed nuts. We keep these pretty simple, but you can add anything like pickled mushrooms (which are delicious!) or sliced olives on these flatbreads! You can even cut the flatbreads up to make this appetizer bite sized. A perfect Super Bowl food idea.

Potstickers on a plate next to a small bowl of potsticker sauce.

Simple charcuterie flatbreads with honey on the side.

Our Chicken Lettuce Wraps are so delicious. This recipe makes a hefty amount of filling which is why I think these are perfect for game day!

These Corn Cakes have a crispy exterior and are drizzled with sweet honey and sprinkled with a creamy cotija cheese. These will absolutely go fast!

Chicken lettuce wraps with lettuce and chicken in them on the side.

A close up of buttery jalapeño corn cakes, a Super Bowl finger food idea.

This recipe for Poutine with Waffle Fries is basically nachos but with waffle fries. It’s so delicious, and because the waffle fries are store bought, it’s incredibly easy Super Bowl appetizer to make.

Our Polenta Fries are oven baked and crispy on the outside. These fries are super hearty and will go well with just about any other recipes you have planned.

A Super Bowl finger food idea - a platter of poutine with waffle fries.

Our Fried Burrata Over Romesco is one of our most popular appetizer recipes. The burrata stays gooey and delicious while the exterior gets nice crispy. Serve with some sturdy crostini, and it’s guaranteed to be a popular Super Bowl snack.

Our Crispy Baked Cauliflower Tots are on the list because they are so good. I know what you are thinking, Super Bowl isn’t the time for cauliflower replacement food. I usually agree! But if you feel like your spread is getting super heavy, throw these into the mix to lighten it up!

A close up of a bowl of fried burrata romesco and bread.

A close up of crispy baked cauliflower tots with sauce.

Tried and True Classics

There are some game day recipes you just automatically associate with Super Bowl. That is what this list is! Our tried and true, sure to be crowd pleasing recipes.

Buffalo Chicken Dip is everything you want in a dip. Hot bubbly creamy cheesy goodness with shredded chicken and a little heat. Our recipe is super easy to make. You can also make your own buffalo sauce with our easy recipe! This is a guaranteed crowd pleaser.

Our Air Fryer Buffalo Wings are not to be missed! They’re so good and always hit the spot. We toss them in our homemade buffalo sauce for the perfect tangy kick!

Buffalo chicken dip in a skillet with chips and veggies on the side.

Air fryer buffalo wings on a platter being served.

Crock Pot Beer Cheese Dip are one of those recipes that everyone will be so excited to see. Fill a platter with your favorite dip-able foods, we love chips, pretzels, sausages, veggies, breadsticks. The sky is the limit!

You can’t go wrong with our Extra Crispy Beer Battered Onion Rings! They’re so crispy we always describe them as having “glass shattering” texture. They also stay crispy for HOURS…yes, you read that correctly! These are definitely not to be missed.

Crock pot beer cheese dip with chips and meat for dipping, a Super Bowl finger food idea.

A serving of beer battered fried onion rings with ranch.

Our Sticky Hoisin Oven Baked Ribs are incredible. This Super Bowl appetizer Just do yourself a favor and make these, because whoever you serve them to will be so happy.

These Pretzel Dogs are a super fun way to get two classics into one dish: hot dogs, and pretzels. We serve these with a cheese sauce to make them extra. This is the perfect Super Bowl food.

A close up on sticky oven baked ribs on a cutting board, a Super Bowl finger food idea.

A close up of pretzel dogs on a cooling rack.

I love a good queso! Our Roasted Poblano Queso Fundido is so creamy and yummy. You can serve it with tortilla chips, but it’s also great to serve with a lot of choices like different kinds of veggies.

Our classic Snack Mix just had to be on this Super Bowl snack list. This stuff is so addicting! Make a couple of batches and place in bowls all around the TV so everyone has close access to this delicious mix!

A bowl of roasted poblano queso fondido on a plate of tortilla chips.

Wood and paper containers full of snack mix on a platter with green paper napkins. The ultimate Super Bowl finger food idea.

Our Stovetop Mac and Cheese never disappoints! It’s creamy, cheesy and delicious! You can transfer the finished mac and cheese into a slow cooker set to warm, so guests can help themselves to a scoop or two throughout the afternoon/evening!
Everyone loves hummus! It’s such a versatile and delicious dip! Our Roasted Cauliflower Over Hummus is our slightly over the top (and vegan!) hummus that can also double as a meal! We love serving this with crackers, crudite and crostini.