Potato Salad Recipe

I love this Potato Salad Recipe so very much. Potato salad in general will forever remind me of summer potlucks growing up. There was never a bbq, picnic, or gathering that didn’t have a big bowl of potato salad sitting with a buffet of other dishes and it was glorious. My favorite potato salad recipe is one that’s creamy, includes chopped boiled eggs and a healthy dose of relish (or chopped pickles) to balance out…

Read More

The post Potato Salad Recipe appeared first on Spoon Fork Bacon.

Creamy potato salad in a bowl with a beer on the side.

I love this Potato Salad Recipe so very much. Potato salad in general will forever remind me of summer potlucks growing up. There was never a bbq, picnic, or gathering that didn’t have a big bowl of potato salad sitting with a buffet of other dishes and it was glorious.

My favorite potato salad recipe is one that’s creamy, includes chopped boiled eggs and a healthy dose of relish (or chopped pickles) to balance out the creaminess. Our version has all those things and we think it’s one of the best one’s we’ve ever tasted!

How to Make Our Potato Salad Recipe

Ingredients

Creamy Potato Salad ingredients on a kitchen counter.

Potato Salad Process

  1. Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender.
  2. Drain potatoes into a colander and cool slightly.
Red potatoes in a pot boiling.
Red potatoes in a colander being drained for creamy potato salad.
  1. Transfer some of the potatoes to a large bowl and mash until creamy.
  2. Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.
Mashed potatoes in a glass bowl for potato salad.
Mashed potatoes in a glass bowl with chopped potatoes.
  1. Add boiled eggs, pickles, shallots, chives, salt, and pepper to the bowl and gently fold together.
Potato salad with hard boiled eggs and potatoes being mixed in a bowl.

Dressing Process

  1. In a small bowl, combine all dressing ingredients.
  2. Whisk together.
Potato salad dressing ingredients in a bowl.
Potato salad dressing in a bowl whisked together.

Assembly

  1. Fold dressing into the potato mixture until completely combined. Cover and place mixture in the refrigerator for at least 2 hours and up to 1 day. Remove from refrigerator, adjust seasoning and serve.
Potato salad in a bowl being mixed.

Why Our Potato Salad Recipe is the Absolute Best!

  • We use whole grain mustard in our dressing which, adds a really subtle and pleasant tartness to the dish.
  • Mashing some of the potatoes which really helps to maximize the creaminess without having to add more dressing.
  • Since we’re big egg salad fans we added some boiled eggs to our potato salad and we just love it so much!
Creamy potato salad in a bowl ready to be served.

Variations

One of my favorite things about our potato salad recipe is its versatility. I love the recipe as written, but it’s also really easy to tweak based on personal preference.

  • Add chopped bacon – The bits of fatty, salty bacon dotted throughout the dish adds a tasty pop of flavor.
  • Omit the boiled eggs – If you would rather a purely potato filled potato salad. Just add 2 more potatoes to the dish.
  • Add more herbs – We personally like adding tarragon and thyme!
  • Peel the potatoes – Since red potato skins are so thin we keep them on and really love the snappy texture they add when you bite into a piece. If that’s not your thing, no worries! Just peel the potatoes before chopping and mashing them and combining them with the remaining ingredients.
  • Swap the shallots out for sweet onion (or red onion) and add celery – The sweet onion and celery combination will add a texture contrast to the overall creamy potato salad.
  • Use yellow mustard instead of whole grain mustard – If you want a tangier dressing, yellow mustard is the way to go!

Make Ahead and Storing Instructions

Our recipe can be made up to 3 days ahead of time. Just transfer the dish to an airtight container, in the refrigerator, until ready to serve.

Something we like to do if we’re making the potato salad ahead of time (although it’s not completely necessary) is to make an extra third of the dressing recipe and fold it into the potato salad just an hour before serving. This helps the potato salad from drying out before serving.

What to Serve with Our Potato Salad Recipe

Potato salad is such a great side dish for so many different things. Some of our favorite recipes to serve it with are:

Creamy potato salad with beers on the side.

More Delicious Potato Recipes You Will Love

Creamy potato salad in a bowl with a beer on the side.
Print

Potato Salad Recipe

The most delicious and creamy Potato Salad Recipe you'll ever taste!! Our recipe is packed with tons of flavor, super creamy and the perfect side dish to so many different dishes. Bring it to your next picnic or bbq and we promise everyone will be thrilled!
Course lunch, Side Dish
Cuisine Amercian
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 2 hours
Servings 6
Calories 405kcal

Ingredients

Potato Salad

  • 1 1/2 pounds baby red potatoes, washed
  • 4 hard boiled eggs, chopped
  • 1/4 cup pickle relish drained
  • 3 tablespoons diced shallot
  • 1 ½ tablespoons thinly sliced chives
  • 1 ½ teaspoon salt
  • ½ teaspoon cracked black pepper

Dressing

  • 1 cup mayonnaise
  • 2 tablespoons whole grain mustard
  • 1 ½ tablespoons apple cider vinegar
  • 1 teaspoon sugar

Instructions

Potato Salad

  • Place potatoes into a large pot. Boil potatoes in generously salted water until fork tender, then drain.
  • Transfer ⅓ of the potatoes to a large mixing bowl and mash until creamy.
  • Once remaining potatoes are cool enough to handle, quarter and add to the bowl of mashed potatoes.
  • Add boiled eggs, pickles, shallots, chives, salt, and pepper to the bowl and gently fold together.

Dressing

  • In a small bowl, whisk together all the ingredients.

Assembly

  • Fold dressing into the potato mixture until completely combined.
  • Cover and place mixture in the refrigerator for at least 2 hours and up to 1 day. Remove from refrigerator, adjust seasoning and serve.

Notes

Variations
  • Add chopped bacon – The bits of fatty, salty bacon dotted throughout the dish adds a tasty pop of flavor.
  • Omit the boiled eggs – If you would rather a purely potato filled potato salad. Just add 2 more potatoes to the dish.
  • Add more herbs – We personally like adding tarragon and thyme!
  • Peel the potatoes – Since red potato skins are so thin we keep them on and really love the snappy texture they add when you bite into a piece. If that’s not your thing, no worries! Just peel the potatoes before chopping and mashing them and combining them with the remaining ingredients.
Make Ahead and Storing Instructions
Our recipe can be made up to 3 days ahead of time. Just transfer the dish to an airtight container, in the refrigerator, until ready to serve.
Something we like to do if we’re making the potato salad ahead of time (although it’s not completely necessary) is to make an extra third of the dressing recipe and fold it into the potato salad just an hour before serving.

Nutrition

Calories: 405kcal | Carbohydrates: 23g | Protein: 7g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1049mg | Potassium: 604mg | Fiber: 2g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 2mg

The post Potato Salad Recipe appeared first on Spoon Fork Bacon.

Fresh Tomato Sauce

Let’s dive right into this Fresh Tomato Sauce recipe, shall we? Seriously, we love this recipe so very much. There’s nothing quite like making a batch of tomato sauce using FRESH tomatoes! The results are light, sweet, tangy, slightly acidic, and incredibly flavorful! I love to hang onto a few roasted tomatoes, before blending the rest into the sauce, to top each serving with a little burst of goodness. We simply toss the sauce with…

Read More

The post Fresh Tomato Sauce appeared first on Spoon Fork Bacon.

Fresh tomato sauce pasta in bowls ready to be served.

Let’s dive right into this Fresh Tomato Sauce recipe, shall we? Seriously, we love this recipe so very much. There’s nothing quite like making a batch of tomato sauce using FRESH tomatoes! The results are light, sweet, tangy, slightly acidic, and incredibly flavorful!

I love to hang onto a few roasted tomatoes, before blending the rest into the sauce, to top each serving with a little burst of goodness. We simply toss the sauce with some pasta (our favorite is bucatini) and then top it off with the roasted tomatoes, fresh basil, a lil freshly grated Parmesan and that’s it! A true summer in a bowl sort of meal!

How to Make Fresh Tomato Sauce

Ingredients

Tomato sauce pasta ingredients ready to be cooked with.

Process

  1. Preheat oven to 375˚F. In a ceramic or glass baking dish combine tomatoes, garlic, shallot, and thyme. Drizzle with oil and season with salt and pepper. Toss together.
  2. Place tomato mixture into the oven and roast for 25 minutes. Remove from oven and toss together. Place tomatoes back into the oven for another 15 minutes or until tomato skins have begun to shrivel and the tomatoes themselves have slightly burst.
Cherry tomatoes in a baking dish with herbs and butter ready to be roasted.
Cherry tomatoes roasted in a baking dish.
  1. Remove tomatoes from oven and discard thyme sprigs. Pour roasted tomato mixture into a blender, reserving about 1 1/2 cups roasted cherry tomatoes for garnish.
  2. Blend tomato mixture until “chunky-smooth”.
Roasted cherry tomatoes in a blender.
Fresh tomato sauce in a blender.
  1. Pour mixture into a skillet. Place over medium heat and simmer. Stir in tomato paste and basil and season with salt and pepper.
  2. Stir and simmer for 4 to 5 minutes, until slightly thickened.
Tomato sauce in a skillet being cooked down.
Tomato sauce in a skillet with a wood spoon being simmered.
  1. Remove from heat and stir in butter.
  2. Add pasta and toss together until well coated.
Tomato sauce in a skillet being cooked down with butter being added.
Fresh tomato sauce recipe being tossed with pasta.
  1. Top with reserved roasted cherry tomatoes, fresh basil leaves, and grated Parmesan.Serve.
Fresh tomato sauce with pasta in a bowl.

Is Tomato Paste Necessary?

Yes! I know it seems strange to add tomato paste to a fresh tomato sauce, but the tomato paste is actually what gives the sauce body. Without it the tomato sauce would resemble something closer to a watery, thin sauce. Not only does it help to give the sauce body, but because it’s so concentrated, it also gives the sauce a nice depth of tomato flavor.

Tips and Tricks for Success

  • As mentioned above, add tomato paste! It will really help add body and depth of flavor to your sauce. Otherwise you may end up with more of a ‘tomato water’ than sauce.
  • Although you don’t have to reserve some of the roasted cherry tomatoes for garnish, I think it makes a huge difference, especially when serving with pasta. The bursts of concentrated fresh tomato is the best!
  • Although we don’t do this, if you want a smoother consistency with your sauce (and you want to omit the seeds), instead of blending it up, you can run the tomatoes through a food mill.
Tomato sauce pasta in a bowl with a fork on the side.

Canning Fresh Pasta Sauce

Fresh pasta sauce can have a pretty long shelf life, especially when properly canned. When properly canned, you can also keep your pasta sauce in the pantry for 12 to 18 month at a time! We love using this step by step guide for basic canning!

Once you open/unseal the jar of sauce, any unused sauce should be refrigerated in an airtight container and used within 4 to 5 days.

What to Serve with our Fresh Tomato Sauce (Pasta)

We obviously love this tomato sauce tossed with some pasta, but we also love using it as a dipping sauce for a variety of things like:

Tomato sauce pasta in a bowl.

More Delicious Fresh Tomato Recipes You Will Love

Fresh tomato sauce pasta in bowls ready to be served.
Print

Fresh Tomato Sauce

It's hard to beat the flavors from a Fresh Tomato Sauce! This summer, take full advantage of all the delicious, ripe tomatoes and make our sauce! Everyone will be so impressed by the flavors! Toss it with your favorite pasta or use it for dipping delicious bread, for the best tomato sauce experience!
Course dinner, lunch, sauce
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 216kcal

Ingredients

fresh tomato sauce

  • 2 pounds cherry tomatoes
  • 4 garlic cloves gently smashed
  • 1 shallot roughly chopped
  • 5 thyme sprigs
  • 3 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons tomato paste
  • 2 tablespoons minced basil leaves plus more for garnish
  • 2 tablespoons unsalted butter
  • salt and pepper to taste

serving suggestion

  • 8 ounces cooked bucatini (or pasta of choice)
  • fresh grated parmesan garnish

Instructions

  • Preheat oven to 375˚F. In a ceramic or glass baking dish combine tomatoes, garlic, shallot, and thyme. Drizzle with oil and season with salt and pepper. Toss together.
  • Place tomato mixture into the oven and roast for 25 minutes. Remove from oven and toss together.
  • Place tomatoes back into the oven for another 15 minutes or until tomato skins have begun to shrivel and the tomatoes themselves have slightly burst.
  • Remove tomatoes from oven and discard thyme sprigs.
  • Pour roasted tomato mixture into a blender, reserving about 1 1/2 cups roasted cherry tomatoes for garnish.
  • Blend tomato mixture until “chunky-smooth”. Pour mixture into a skillet.
  • Place over medium heat and simmer.
  • Stir in tomato paste and basil and season with salt and pepper. Stir and simmer for 4to 5 minutes, until slightly thickened.
  • Remove from heat and stir in butter. Add pasta and toss together until well coated.
  • Top with reserved roasted cherry tomatoes, fresh basil leaves, and grated Parmesan.Serve.

Notes

**Nutritional Information does not include pasta or Parmesan garnish**
Tips and Tricks for Success
  • Add tomato paste! It will really help add body and depth of flavor to your sauce. Otherwise you may end up with more of a ‘tomato water’ than sauce.
  • Although you don’t have to reserve some of the roasted cherry tomatoes for garnish, I think it makes a huge difference, especially when serving with pasta. The bursts of concentrated fresh tomato is the best!
  • Although we don’t do this, if you want a smoother consistency with your sauce (and you want to omit the seeds), instead of blending it up, you can run the tomatoes through a food mill.

Nutrition

Calories: 216kcal | Carbohydrates: 13g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 963mg | Potassium: 621mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1.519IU | Vitamin C: 57mg | Calcium: 45mg | Iron: 2mg

The post Fresh Tomato Sauce appeared first on Spoon Fork Bacon.

Crab Dip Recipe

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

Read More

The post Crab Dip Recipe appeared first on Spoon Fork Bacon.

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

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

How to Make Our Crab Dip Recipe

Ingredients

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

Process

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

Why We Love This Crab Dip Recipe

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

Tips and Tricks for the BEST Crab Dip

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

Variations

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

Substitutions For Our Crab Dip Recipe

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

Prep Ahead, Storing and Reheating

Prep Ahead

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

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

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

Storing and Reheating

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

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

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

What to Serve with Our Crab Dip Recipe

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

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

More Delicious Dip Recipes You Will Love

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

Crab Dip Recipe

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

Ingredients

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

Instructions

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

Nutrition

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

The post Crab Dip Recipe appeared first on Spoon Fork Bacon.

Heirloom Tomato Tart

Every summer we go extra hard with the fresh tomato recipes, one of our favorites being this Heirloom Tomato Tart. Nothing quite screams summertime like sweet, juicy, ripe tomatoes! Not only is this tart delicious, but it’s also a total show stopper and perfect to bring to a gathering. Sure, you don’t need to create the gradient effect with the tomatoes on top, but it’s easy to do and really takes this tart up a…

Read More

The post Heirloom Tomato Tart appeared first on Spoon Fork Bacon.

Heirloom tomato tart on a plate with fresh basil.

Every summer we go extra hard with the fresh tomato recipes, one of our favorites being this Heirloom Tomato Tart. Nothing quite screams summertime like sweet, juicy, ripe tomatoes!

Not only is this tart delicious, but it’s also a total show stopper and perfect to bring to a gathering. Sure, you don’t need to create the gradient effect with the tomatoes on top, but it’s easy to do and really takes this tart up a notch.

Heirloom cherry tomatoes in a row.

How to Make Our Heirloom Tomato Tart

Tart Shell Ingredients

Ingredients to make a savory tart shell.

Tart Shell Process

  1. Place flour, salt and butter into a food processor.
  2. Pulse until mixture is crumbly. While pulsing add water, a little at a time, until dough comes together.
Tart shell ingredients in a food processor.
Tart dough in a food processor.
  1. Transfer dough to a tart shell.
  2. Evenly press mixture along the bottom and sides.Using a fork, prick holes around the bottom and sides of the shell and refrigerate until chilled.
Tart dough in a tart shell.
Tart dough pressed into a shell and pricked with a fork.
  1. Preheat oven to 400˚F. Place cold tart shell onto a baking sheet and bake until golden brown. Remove shell from oven and allow it to cool completely before removing from pan.
Golden brown tart shell freshly baked.

Goat Cheese and Tomato Filling Ingredients

Ingredients for an heirloom tomato tart filling.

Goat Cheese and Tomato Filling Process

  1. Place goat cheese and cream in a mixing bowl. Season with salt and pepper.
  2. Beat together using an electric hand mixer. Continue to beat together until mixture is light and fluffy. Season with salt and pepper and mix together once more.
Tomato tart filling ingredients in a glass bowl.
Tomato tart filling ingredients mixed together in a glass bowl.
  1. Transfer whipped goat cheese to cooled tart shell.
  2. Spread mixture evenly in the tart shell.
Tomato tart shell with filling inside.
Tomato tart shell with filling smoothed inside.
  1. Top goat cheese with sliced cherry tomatoes, cut side up, in a gradient pattern from top to bottom, if desired (using our photo below for reference).
  2. Continue adding cherry tomatoes until top of tart is filled.
Heirloom tomato tart being filled with tomatoes.
Close up on an ombre tomato tart with different colors of tomatoes.
  1. Top tart with a sprinkle of sea salt flakes and fresh basil leaves. Serve.
Tomato tart on a platter with white wine in the background.

Tools You Will Need

Tips and Tricks for Tomato Tart Success

  • Pressing the prepared dough into the tart pan is much easier than rolling the dough and laying it into the pan, which can cause the dough to break in many spots and create an uneven crust.
  • Chilling the dough will allow the glutens to relax, creating a more tender crust. It will also create less shinkage once baked.
  • Adding some cream (can use half and half, milk, or a dairy milk alternative) to the goat cheese before whipping it will create a silky smooth filling, especially when dug into, instead of a crumbly filling.
  • Once cherry tomatoes are halved, line them up in a gradient pattern on a large plate or small sheet pan. This will make it much easier to create the gradient effect on the actual tart and take much less time when building the tart. (also keep in mind that the gradient pattern is totally optional. The tomato tart will be just as delicious without the pattern)

Make Ahead Instructions for Our Tomato Tart

This entire tomato tart can be made up to 24 hours in advance, covered and refrigerated until ready to serve. Once ready to serve, remove from the refrigerator and allow tart to sit for 15 to 20 minutes at room temperature before topping with sea salt flakes and basil leaves.

Alternatively, the tart shell can be made and baked up to 2 days ahead of time. Once tart shell has completely cooled, carefully wrap it in plastic wrap and store in the refrigerator until ready to use. The tomatoes can be sliced and arranged on a plate or small baking sheet up to 24 hours in advance. Once arranged in a gradient pattern on the plate, cover with plastic wrap and refrigerate until ready to use.

Tomato tart recipe on a platter with fresh tomatoes on the side.

Variations for Our Tomato Tart

  • Use whole, thinly sliced heirloom tomatoes instead of halved cherry tomatoes. If using sliced tomatoes, don’t add the tomatoes to the tart until up to 1 hour before serving, to prevent too much liquid from collecting onto the whipped goat cheese.
  • Add some minced herbs (like basil, oregano or chives) and/of lemon zest to the goat cheese filling to add even more flavor and freshness to the tart.
  • If goat cheese isn’t your thing, replace it with some strained ricotta cheese or even some whipped feta. If using ricotta cheese, there’s no need to add the cream to the filling. If using crumbled feta, whip the mixture in a food processor for a smooth consistency, and add 2 tablespoons cream at a time until desired consistency is achieved.
Tomato tart on a platter with white wine in the background.

More Delicious Tomato Recipes You Will Love

Heirloom tomato tart on a plate with fresh basil.
Print

Heirloom Tomato Tart

A delicious recipe for a stunning Heirloom Tomato Tart with a buttery crust, whipped goat cheese filling, and juicy heirloom cherry tomatoes!
Course Appetizer, brunch, lunch
Cuisine American
Diet Vegetarian
Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 351kcal

Ingredients

savory tart shell

  • 1 ½ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup (1 stick) cold unsalted butter, cubed
  • 3 to 4 tablespoons ice water

filling

  • 11 ounces goat cheese, softened
  • 1/2 cup heavy cream
  • 3 cups heirloom cherry tomatoes, halved
  • salt and pepper to taste

garnish

  • fresh basil leaves
  • sea salt flakes

Instructions

tart shell

  • Place flour, salt and butter into a food processor and pulse until mixture is crumbly. While pulsing add water, 1 tablespoons at a time, until dough comes together.
  • Transfer dough to a 9" fluted tart shell and evenly press mixture along the bottom and sides.
  • Using a fork, prick holes around the bottom and sides of the shell and refrigerate for 30 minutes.
  • Preheat oven to 400˚F.
  • Place cold tart shell onto a baking sheet and bake for 20 to 25 minutes or until golden brown. (If you notice the tart shell beginning to bubble, just open the oven door and quickly prick the bubble with a fork. You can also use parchment and pie weights to line the tart before putting in the oven, but I don’t think that’s always necessary here). Remove shell from oven and allow it to cool completely before removing from pan.

goat cheese and tomato filling

  • Place goat cheese and cream in a mixing bowl and beat together using an electric hand mixer. Continue to beat together until mixture is light and fluffy. Season with salt and pepper and mix together once more.
  • Fill cooled tart shell with whipped goat cheese, smoothing out the top.
  • Top goat cheese with sliced cherry tomatoes, cut side up, in a gradient pattern from top to bottom, if desired (using our photo above for reference).
  • Top tart with a sprinkle of sea salt flakes and fresh basil leaves. Serve.

Video

Notes

Tips and Tricks for Tomato Tart Success
  • Pressing the prepared dough into the tart pan is much easier than rolling the dough and laying it into the pan, which can cause the dough to break in many spots and create an uneven crust.
  • Chilling the dough will allow the glutens to relax, creating a more tender crust. It will also create less shinkage once baked.
  • Adding some cream (can use half and half, milk, or a dairy milk alternative) to the goat cheese before whipping it will create a silky smooth filling, especially when dug into, instead of a crumbly filling.
  • Once cherry tomatoes are halved, line them up in a gradient pattern on a large plate or small sheet pan. This will make it much easier to create the gradient effect on the actual tart and take much less time when building the tart. (also keep in mind that the gradient pattern is totally optional. The tomato tart will be just as delicious without the pattern)
Make Ahead Instructions
This entire tomato tart can be made up to 24 hours in advance, covered and refrigerated until ready to serve. Once ready to serve, remove from the refrigerator and allow tart to sit for 15 to 20 minutes at room temperature before topping with sea salt flakes and basil leaves.
Alternatively, the tart shell can be made and baked up to 2 days ahead of time. Once tart shell has completely cooled, carefully wrap it in plastic wrap and store in the refrigerator until ready to use. The tomatoes can be sliced and arranged on a plate or small baking sheet up to 24 hours in advance. Once arranged in a gradient pattern on the plate, cover with plastic wrap and refrigerate until ready to use.
Variations for Our Tomato Tart
  • Use whole, thinly sliced heirloom tomatoes instead of halved cheery tomatoes. If using sliced tomatoes, don’t add the tomatoes to the tart until up to 1 hour before serving, to prevent too much liquid from collecting onto the whipped goat cheese.
  • Add some minced herbs (like basil, oregano or chives) and/of lemon zest to the goat cheese filling to add even more flavor and freshness to the tart.
  • If goat cheese isn’t your thing, replace it with some strained ricotta cheese or even some whipped feta. If using ricotta cheese, there’s no need to add the cream to the filling. If using crumbled feta, whip the mixture in a food processor for a smooth consistency, and add 2 tablespoons cream at a time until desired consistency is achieved.

Nutrition

Calories: 351kcal | Carbohydrates: 21g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 230mg | Potassium: 172mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1249IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 2mg

The post Heirloom Tomato Tart appeared first on Spoon Fork Bacon.

Best Father’s Day Dinner Ideas

Are you planning an epic day or weekend for Dad? Here are all the Father’s Day Dinner Ideas you need to plan a delicious dinner that Dad (and everyone else) will love! To prepare for Father’s Day, we decided to arm you with some of our meatiest, most delicious, Dad-approved recipes – truly our BEST Father’s Day Dinner Ideas! This guide is mostly geared towards Father’s Day dinner food (duh), but we also included a…

Read More

The post Best Father’s Day Dinner Ideas appeared first on Spoon Fork Bacon.

Are you planning an epic day or weekend for Dad? Here are all the Father’s Day Dinner Ideas you need to plan a delicious dinner that Dad (and everyone else) will love!

Roundup of our best Fathers Day Dinner recipes!

To prepare for Father’s Day, we decided to arm you with some of our meatiest, most delicious, Dad-approved recipes – truly our BEST Father’s Day Dinner Ideas! This guide is mostly geared towards Father’s Day dinner food (duh), but we also included a list of breakfast and brunch recipes because we have so many that would be perfect for Dad.

Classic Father’s Day Dinner Ideas

The entree of your Father’s Day meal, with everything Dad will love, from pork chops and smoked brisket to slow cooker BBQ brisket and everything in between.

  • Carne Asada Fries: Think of delicious nachos, but with fries instead of chips! These Carne Asada Fries have all the toppings you could ever want. A total indulgence for any special dad!
  • Sticky Hoisin Oven Baked Ribs: This is one recipe the dads in our lives get so excited to see on the table. These ribs are fall-off-the-bone delicious. It’s also a perfect Father’s Day recipe because all the prep is done ahead of time, so you can still spend your day with Dad while they slowly bake in the oven.
Carne asada fries on a blue platter.
A close up on sticky oven baked ribs on a cutting board.
  • Korean Fried Chicken: The sauce is a classic Korean Chicken Wing sauce that’s super spicy and goes perfectly with these incredibly crispy chicken wings.
  • Panko-Crusted Lamb Chops: These crispy parmesan-crusted lamb chops take only 30 minutes to make and can be served as an appetizer while everyone’s enjoying time together or saved for the main course!
  • Slow Cooker BBQ Wagyu Beef Brisket: This mouth-watering main dish is super easy to make since the slow cooker does all the work. You’ll be rewarded with perfectly tender meat that’s packed with flavor.
A great recipe for Korean Fried Chicken.
Panko crusted lamb chops on a plate.
Sliced slow cooker BBQ Wagyu beef brisket with sauce drizzled and on the side.
  • Carnitas: Carnitas are perfect for adding to a build-your-own taco board. Include our Carnitas, Chicken Fajitas, or Carne Asada, and put out tortillas and toppings so everyone can make their own favorite taco combinations!
  • Spatchcock Chicken: Dry chickens are a thing of the past once you’ve mastered the spatchcock technique. Use a cast iron skillet, and this dish can be made in the oven or on the grill.
Easy carnitas recipe in a bowl next to a plate of tacos.
Spatchcock chicken in a skillet freshly roasted.

On the Grill

Father’s Day is the best time to clean off the grill and put it to use. Whether Dad’s the BBQ master or he’s kicking back with his feet up while you do the grilling, he’ll love any of these grilled favorites!

  • Grilled Shrimp and Steak Surf and Turf: For the Dads who like it all, this recipe can’t be beat. Perfectly done steak and tender juicy shrimp, all done on the grill for the perfect surf and turf cookout.
Grilled shrimp and steak platter with sides of salad, beans, and watermelon.
A close up of mustard crusted pork chops.
  • Lamb Kabobs: These juicy chunks of lamb skewered on a stick are perfect for snacking on while enjoying time with Dad. Don’t forget to make the mint yogurt dip. The cooling, tangy dip takes the savory seasoned lamb to a mouthwatering level.
  • Carne Asada Recipe: This one is for all the steak-loving Dads! It’s easy, flavorful, and so juicy. Serve it with a pile of tortillas and toppings for unbeatable tacos.
Lamb kabobs on a platter skewered with a side of yogurt sauce.
Carne Asada recipe cut up on a cutting board with lime wedges and a knife.
Bacon western double cheeseburgers with onion rings.
  • Grilled Tri Tip Sandwiches: Juicy grilled tri-tip topped with melty cheese, lightly caramelized red onions and a creamy horseradish sauce, all sandwiched between grilled bread.
  • Grilled BLTA Flatbreads: If you need a lighter option for the grill, try these flatbreads piled high with bacon, lettuce, tomato, and avocado. Grilling everything adds a perfect smoky and charred flavor.
Grilled open face sandwich with tri-tip, cheese, and onion.
A sliced grilled BLTA flatbread.
  • Grilled Peel n’ Eat Shrimp: Let the shrimp sit in the savory mesquite marinade just before the party, then toss them on the grill for 5-6 minutes for a super quick appetizer that’s sure to impress.
  • Chicken Satay: This grilled chicken recipe packs a lot of flavor, especially when dipped peanut in peanut sauce. You can make much of this ahead of time, which is perfect when entertaining a big family!
Chicken satay on a platter with lime wedges.

Our Best Father’s Day Air Fryer Recipes

Admittedly the air fryer has become our favorite kitchen gadget! It’s so easy to use with great results every single time! If you have an air fryer, make your dad something delicious with your compact cooking device!

  • Air Fryer Salmon is such an easy dish to prepare and is always a hit! The honey-mustard ‘crust’ is perfect against the flaky fish!
  • Air Fryer French Fries will have everyone excited on Father’s Day! Homemade french fries made super simple, but still crisp and delicious!
Air fryer salmon on a platter with lemon.
Air fryer french fries on a platter with ketchup and mayo.
  • Our Honey Garlic Chicken Skewers make an excellent appetizer OR dinner! If serving as a meal, we highly recommend pairing it with our Fried Rice or Garlic Noodles and our Air Fryer Cauliflower for a complete meal!
  • Air Fryer Turkey Meatballs are a perfect Father’s Day dinner idea! They are not only easy to make and very delicious, they’re also so versatile! You can serve them up with spaghetti and marinara sauce, chop them up and throw them on a pizza, serve them in a sub with marinara and melty cheese, or tossed in some sauce then nestled in a bed of whipped ricotta and served with a crusty baguette.
Air fryer chicken skewers on a platter with green onions on top.
Air fryer turkey meatballs on a plate with bread on the side.
  • Crab Rangoon made in the air fryer is one of our favorite things ever! It get golden, crispy, creamy rangoon without dealing with frying oil is such a treat! Don’t sleep on the sweet chili dipping sauce either!
  • Air Fryer Bacon Wrapped Shrimp is SO GOOD! The bacon crisps up so well in the air fryer, while the shrimp stays soft and plump. A perfect Father’s Day appetizer!
Air fryer crab rangoon recipe.
Air fryer bacon wrapped shrimp on a platter with honey mustard.
  • Our Crispy Air Fryer Tofu is always a hit (even for non-vegetarians!) Make your dad a delicious tofu bowl with our crispy tofu, over a bowl of rice and some quickly sauteéd veggies!
  • Finally, we have WINGS to finish off our air fryer recipes for dad. Our Spicy Honey Butter Air Fryer Wings are perfect for the sticky fingers loving dads. The chicken is so soft and moist with great added flavor from the spicy honey butter glaze! If your dad is more of a classic kind of guy, we have an air fryer buffalo wings recipe too! Not a saucy or spicy wing type of guy? No problem – we have parmesan dusted air fryer wings and they’re just what you need!
Crispy air fryer tofu with a sweet chili sauce on a bed of rice.
Honey Butter air fryer chicken wings.

Father’s Day Sandwich Recipes

Our dads are such sandwich fanatics; we figured some of yours might be too. Meat, veggies, sauces, and cheese – all gathered between two slices of bread. What’s not to love? Here are some of our favorite sandwich recipes for your Father’s Day celebration!

  • Baked Nashville Hot Honey Chicken Sandwiches: These sandwiches are insanely popular on the blog, and for a good reason! The chicken is breaded, baked, and slathered in a hot honey butter sauce. Your dad will be requesting this one over and over!
  • Carne Asada Torta: Instead of serving the carne asada recipe above as tacos, try serving it as a torta! With toppings like beans, avocado, lettuce, tomato, onions, and plenty of cheese, we know this will make any Dad super happy!
Baked hot honey chicken sandwiches on a cutting board.
Close up of carne asada torta on a cutting board.
  • Popeyes Chicken Sandwich: You don’t have to show up with greasy drive-thru bags to serve Dad’s favorite fast-food chicken. Our homemade version has the crispy chicken you love with spicy mayo to top it off.
  • Pork Tenderloin Sandwich: This sandwich is epic. The ultra-crispy coating is made from oyster crackers, while the pork loin is tender and juicy, so every bite is satisfying and delicious.
  • Pork Katsu Sandwiches: We love this crispy fried pork cutlet sandwich on soft milk bread so much. The fresh shredded cabbage and tangy katsu sauce add the perfect texture and flavor balance to this rich and delicious sandwich!
A close up of Popeyes Chicken Sandwich with fries on a wooden board.
A close up of pork tenderloin sandwiches with potato chips.
A close up of pork katsu sandwiches cut in half.
  • Philly Cheesesteak: You can’t beat the combination of thinly sliced, juicy ribeye steak, caramelized peppers and onions, and melty cheese, all wrapped up in a soft and warm hoagie roll!
  • Grinder Sandwich: The perfect picnic food! This grinder salad sandwich has zesty Italian meats and plenty of fresh and pickled veggies packed in the middle of a thick and hearty Italian roll.
Philly cheesesteak sandwich on a plate with french fries.
An Italian Grinder sandwich on a cutting board with chips next to it.

Side Dishes

If you’re looking for some side dish recipes to pair with any of the classic Father’s Day dinner ideas, grilled meats, or sandwiches, here are a handful of our favorites:

  • Classic Creamy Potato Salad: You can’t go wrong with a classic potato salad. It goes with everything from grilled pork chops to BBQ ribs or any sandwich.
  • Mini Hasselback Potatoes – If Father’s Day is your chance to shine with food presentation, you have to serve these mini hasselback potatoes. They’re as beautiful as they are delicious and will have everyone admiring your culinary skills (even though they’re incredibly simple!).
  • Crispy Parmesan Potatoes – While no potato is a bad potato, these crispy parmesan potatoes might be one of our favorites. Each potato has a crispy, cheesy layer and an incredibly soft and tender inside. You’ll never want to make “normal” baked potatoes again!
  • Beer-Battered Onion Rings: The perfect side for any sandwich, these beer-battered onion rings stay crispy far longer than any other recipe, thanks to our secret ingredient!
  • Loaded BBQ Chicken Salad – If dad’s not a “salad for an entree” type of guy, serve this BBQ chicken salad as a side dish that can stand in as a full meal for anyone at the table. It’s loaded with juicy chicken and plenty of fresh veggies, all dressed in a luscious BBQ ranch dressing.
  • Hawaiian Style Macaroni Salad: Add a fresh twist to your classic macaroni salad by adding tuna fish and carrots and a little zip to the mayonnaise dressing. It’s the perfect pair for Carne Asada and beef brisket!
  • Buttermilk Cornbread: Moist and crumbly with chunks of corn and slathered in our craveable bacon lime chili butter. Serve this alongside any meat-based entree.

Our Best Father’s Day Appetizers

Father’s Day appetizers are a must to keep everyone satisfied before dinner is served. All of the recipes below will round out any Father’s Day dinner menu perfectly!

  • Buffalo Chicken Dip: A classic game day recipe, this appetizer recipe is too good to save for only sporting events. Use our homemade buffalo sauce to whip this delicious creamy dip up!
  • Korean Corn Cheese: One of the most popular recipes on our blog – and rightfully so because it’s one of the easiest to make and is the perfect combination of sweet, salty, creamy, and gooey! It’s multi-purpose for Father’s Day since you can serve it as an appetizer with chips or as a dip for grilled meat.
Buffalo Chicken Dip with potato chips.
Korean cheesy corn in a skillet with chips.
  • Spinach and Artichoke Dip: Just like at your favorite restaurant, but made at home for everyone to enjoy! Serve with crostini, raw veggies, tortilla chips, or pita chips.
  • Coconut Shrimp: This tropical appetizer can be baked, fried, or made in the air fryer. Serve it with our mango salsa to bring Dad back to vacations of years past!
  • Crockpot Beer Cheese Dip: Set out a crockpot full of this decadent beer cheese dip, but don’t blink, because it will be gone before you know it! It’s the perfect dip for everything from pretzels to potato chips, tortilla chips, crackers, and even slices of sausage.
  • Mini Crunchwrap Supremes: This appetizer is a labor of love, but the result is so tasty and perfect for those Taco Bell-loving Dads!
  • Spicy Honey Butter Air Fryer Wings: These tender, juicy wings are slathered in a hot honey butter sauce that will have your dad licking his fingers and asking for more!
  • Fried Pickel Chips: Make one of the best bar food appetizers at home. But, unlike many bar fried pickles, these ones are always crispy, never soggy, and can even be made ahead of time and frozen to bring out the day of!
  • Pizza Wheels: You can make this recipe ahead of time and stuff it with your favorite pizza toppings, but we love good old pepperoni. The wheels bake up super nice and have a delicious crispy crust. Serve with marinara for dipping!
Fried pickle chips on a platter with beer on the side.
A close up of pizza wheels with a ramekin of marinara sauce on a plate.

Breakfast and Brunch Dad Will Love

Although this post is for Father’s Day dinner ideas, we know that some of you are planning breakfast and brunches to celebrate your Dad. Here is a quick selection of our favorite breakfast recipes for Father’s Day!

  • Chorizo and Egg Breakfast Tacos: These meaty Chorizo and Egg Breakfast Tacos are low maintenance, and you can replace the fried egg with scrambled to make them even easier to make.
  • Easy Chilaquiles: Crispy tortilla chips baked in a flavorful chipotle-tomato sauce and topped with fried eggs. Our version of Chilaquiles is a slightly simplified version from the classic, making it extra easy to whip up for Dad.
A close up of chorizo and fried egg breakfast tacos.
A recipe for easy Chilaquiles with a fork that has broken an egg yolk.
  • Shrimp and Grits: Classic Shrimp and Grits that are so creamy and delicious. It’s the perfect comfort food recipe to serve for your Father’s Day brunch.
  • Biscuits and Gravy: Biscuits and Gravy is a classic special occasion breakfast food, and Dad is sure to appreciate the effort. You can’t beat this simple savory gravy spooned over fluffy biscuits!
  • Loco Moco: This hearty Hawaiian dish is packed with so much flavor and is incredibly filling with rice, hamburger, fried eggs, and savory mushroom gravy. It’s the perfect dish to serve any dad with a big appetite!
  • Breakfast Casserole: If standing in the kitchen on Father’s Day does not sound like your idea of a good time, prepare the breakfast casserole the night before and toss it in the oven in the morning. Everyone will love this all-in-one breakfast casserole.
{ “@context”: “https://schema.org”, “@type”: “Recipe”, “author”: “Spoon Fork Bacon”, “cookTime”: “”, “datePublished”: “2021-06-5”, “headline”: “Best Fathers Day Dinner Recipes”, “description”: “A collection of our very best Fathers Day Dinner recipes! We searched through all of our best recipes and put together a list of our best ones for Father’s Day”, “image”: “https://www.spoonforkbacon.com/wp-content/uploads/2018/07/nashville-chicken-recipe.jpg.jpg”, “aggregateRating”: { “@type”: “AggregateRating”, “ratingValue”: “5”, “ratingCount”: “8” }, “recipeIngredient”: [ “”, “”, “”, “”, “” ], “interactionStatistic”: { “@type”: “”, “interactionType”: “http://schema.org/Comment”, “userInteractionCount”: “11” }, “name”: “Best Father’s Day Dinner Recipes”, “nutrition”: { “@type”: “NutritionInformation”, “calories”: “”, “carbohydrateContent”: “”, “proteinContent”: “”, “fatContent”: “” }, “prepTime”: “”, “recipeInstructions”: “”, “recipeYield”: “” }

The post Best Father’s Day Dinner Ideas appeared first on Spoon Fork Bacon.

Corn Cakes

I love really delicious corn cakes. When the corn is perfectly cooked and snappy – and you pair that with honey and butter its like oh my gawd, yes please! We made this cheesy, buttery jalapeño Corn Cakes Recipe for you because we want you to also experience this heavenly combo. File this recipe under summer appetizers and sides – because it can play both parts really well. Serve these corn cakes with a bunch…

Read More

The post Corn Cakes appeared first on Spoon Fork Bacon.

Close up shot of cheesy, buttery, Jalapeño corn cakes topped with honey, chives, and Cotija.

I love really delicious corn cakes. When the corn is perfectly cooked and snappy – and you pair that with honey and butter its like oh my gawd, yes please! We made this cheesy, buttery jalapeño Corn Cakes Recipe for you because we want you to also experience this heavenly combo.

File this recipe under summer appetizers and sides – because it can play both parts really well. Serve these corn cakes with a bunch of honey because that sweet, savory and spicy combo is perfection!

How to Make Our Corn Cakes Recipe

Ingredients

Ingredients for corn cakes shot overhead and labeled.

Process

  1. In a mixing bowl, combine flour, baking powder, salt, cracked black pepper.
  2. Whisk together dry ingredients. Add seltzer water and whisk until smooth.
Dry ingredients in a bowl ready to be whisked together.
A bowl of the dry ingredients mixed with seltzer water with a whisk in the bowl.
  1. Add corn, queso fresco, jalapeño, and chives to the batter.
  2. Fold together until fully incorporated.
Corn. chives, and jalapeno in the bowl with a the other ingredients.
Ingredients folded together to create the batter for the corn cakes.
  1. Place a cast iron skillet (or pan) over medium heat and melt 1 tablespoon butter.
  2. Pour ¼ cup sized scoops into the hot skillet, a few at a time, and fry for about 4 minutes.
A close up of melting butter in a skillet.
Corn cake batter in a skillet cooking with butter.
  1. Flip corn cakes and fry for an additional 4 minutes or until golden brown and crisp.
  2. Remove from heat and lightly season with salt and pepper. Repeat with more butter and the rest of the batter. Transfer cakes to a platter.
Corn cakes in a skillet after being flipped.
Corn cakes on a platter seasoned  with salt and pepper.
  1. Drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.
Jalapeño Corn Cakes on a platter drizzled with honey and ready to be served.

Tools You Will Need

Are These Corn Cakes Gluten-Free?

Our recipe is not gluten-free since we use wheat flour, but you can replace it with gluten-free flour (1:1) or with chickpea flour (1:1) for a gluten-free alternative with equally delicious results.

Fresh Corn Alternatives

Using fresh corn will yield the very best corn cakes, but you can definitely use frozen or canned corn, especially if corn is out of season.

To use frozen corn, just thaw corn kernels completely and drain any excess water from the corn before adding to batter. To use canned corn, drain corn kernels then rinse thoroughly before adding to batter. 

Jalapeño Corn Cakes on a platter drizzled with honey and ready to be served.

Make Ahead and Freezing Instructions

Make Ahead

Our recipe can be made and stored in an airtight container, in the refrigerator, for up to 3 days.

When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 4 to 5 minutes. Flip each corn cake and continue to bake for an additional 2 to 3 minutes.

Freezing

Place cooked and cooled corn cakes onto a parchment lined baking sheet, in a single layer, about 1/2 inch apart. Place the baking sheet in the freezer and freeze corn cakes completely. Once frozen, transfer corn cakes to a resealable plastic bag and tightly seal. Freeze for up to 3 months.

When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 8 to 10 minutes. Flip each corn cake and continue to bake for an additional 5 to 6 minutes.

What to Serve with Our Delicious Corn Cakes

We love this recipe so much because these little guys are so ‘snackable’. We also love serving them as a side dish to a variety of other dishes. Some of our favorites are:

Jalapeño Corn Cakes cut open, being eaten with a fork in a piece.

More Delicious Corn Recipes You Will Love

Close up of corn cakes with chives and queso fresco.
Print

Corn Cakes

These cheesy, buttery jalapeño Corn Cakes are so cheesy, buttery and delicious. The fresh corn gives them a really nice snap. We drizzled them with honey and topped them with chives and queso fresco. These are a crowd pleaser and perfect for corn season!
Course Appetizer
Cuisine Amercian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 130kcal

Ingredients

  • 1 cup all purpose flour
  • 1 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon cracked black pepper
  • cup seltzer water
  • kernels from 2 cobs of corn (about 1 1/3 cups)
  • ½ cup crumbled queso fresco, plus more for garnish
  • 1 jalapeno, seeded and finely diced
  • 1 tablespoon thinly sliced chives, divided
  • 4 tablespoons salted butter, divided
  • honey for drizzling

Instructions

  • In a mixing bowl whisk together flour, baking powder, salt, cracked black pepper. Pour seltzer water into the mixture and continue to whisk together. Fold in corn, queso fresco, jalapeno, and chives until thoroughly combined.
  • Place a cast iron skillet (or pan) over medium heat and melt 1 tablespoon butter.
  • Pour ¼ cup sized scoops into the hot skillet, a few at a time, and fry on each side for about 4 minutes or until golden brown and crisp. Remove from heat and lightly season with salt and pepper.
  • Repeat with more butter and batter until all the cakes have been made.
  • Transfer cakes to a platter and drizzle with honey and finish with a sprinkle of sea salt flakes, crumbled queso fresco and chives.

Video

Notes

**Makes 12 Corn Cakes**
Make Ahead Instructions
The corn cakes can be made and stored in an airtight container in the refrigerator for up to 3 days.
When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 5 to 6 minutes. Flip each corn cake and continue to bake for an additional 2 to 3 minutes. 
Freezing Instructions
Place cooked and cooled corn cakes onto a parchment lined baking sheet, in a single layer, about 1/2 inch apart. Place baking sheet in freezer and freeze corn cakes completely. Once frozen, transfer corn cakes to a resealable plastic bag and tightly seal. Freeze for up to 3 months.
When ready to serve, place them onto a lightly greased baking sheet in a single layer and bake at 375˚F for 8 to 10 minutes. Flip each corn cake and continue to bake for an additional 5 to 6 minutes. 
Are These Corn Cakes Gluten-Free?
Our recipe is not gluten-free since we use wheat flour, but you can replace it with gluten-free flour (1:1) or with chickpea flour (1:1) for a gluten-free alternative with equally delicious results.
Fresh Corn Alternatives
Using fresh corn will yield the very best corn cakes, but you can definitely use frozen or canned corn, especially if corn is out of season.
To use frozen corn, just thaw corn kernels completely and drain any excess water from the corn before adding to batter. To use canned corn, drain corn kernels then rinse thoroughly before adding to batter. 

Nutrition

Calories: 130kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 273mg | Potassium: 25mg | Fiber: 1g | Sugar: 12g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 1mg

The post Corn Cakes appeared first on Spoon Fork Bacon.

Baja Fish Tacos

We are both huge taco fans and agree that Baja Fish Tacos are very high on our list of favorites. We love the crispy goodness of the battered and fried fish paired with crunchy, shredded cabbage, fresh pico de gallo, and creamy, (slightly) spicy baja sauce! Although we both prefer corn tortillas when it comes to tacos, we agree that flour tortillas are the best for baja fish tacos! What are Baja Fish Tacos? Baja…

Read More

The post Baja Fish Tacos appeared first on Spoon Fork Bacon.

Baja Fish Tacos recipe on a board.

We are both huge taco fans and agree that Baja Fish Tacos are very high on our list of favorites. We love the crispy goodness of the battered and fried fish paired with crunchy, shredded cabbage, fresh pico de gallo, and creamy, (slightly) spicy baja sauce!

Although we both prefer corn tortillas when it comes to tacos, we agree that flour tortillas are the best for baja fish tacos!

What are Baja Fish Tacos?

Baja fish tacos are fish tacos that uses beer battered and fried cod fillets, served up in soft tortillas with a spicy crema. The tacos are also topped with either shredded cabbage, pico de gallo or both. Our version uses both shredded cabbage and pico de gallo, to maximize the texture and flavor or the tacos!

How to Make Baja Fish Tacos

Baja Sauce Ingredients

Baja sauce ingredients all ready to make.

Process

  1. Place all ingredients into a mixing bowl.
  2. Whisk together and set aside until ready to use.
Baja sauce on a bowl ready to be mixed.
Baja sauce in a bowl mixed together.

Beer Battered Fish Ingredients

Baja fish tacos ingredients ready to be fried.

Process

  1. Preheat oil to 350˚F in a wide skillet with tall sides.
  2. Season cod pieces with salt and pepper.
Preheat oil to make fish tacos.
Seasoning cod pieces to make baja fish tacos.
  1. Place flour, cornstarch, salt, and pepper together in a mixing bowl. Whisk dry ingredients together until smooth.
  2. Add beer to flour mixture and whisk together until smooth.
Flour for baja fish tacos.
Baja fish taco batter.
  1. Dip fish into beer batter until fully submerged, a couple pieces at a time.
  2. Shake excess batter off each piece and carefully drop them into the hot oil. Fry fish for 4 to 5 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack . Season with salt and pepper.
Cod fillets in batter to make baja fish tacos.
Freshly fried baja fish tacos.

Assembly Ingredients

Fish taco ingredients.

Process

  1. Spread a couple spoonfuls of baja sauce in the center of each tortilla.
  2. Top with a couple pieces of fried fish.
Making baja fish tacos with baja sauce.
Process of making baja fish tacos recipes.
  1. Top each taco with a small handful of shredded cabbage.
  2. Next, top baja fish tacos with a couple spoonfuls pico de gallo (and an extra drizzle of baja sauce, if you want!). Serve with lime wedges on the side.
Building baja fish tacos recipe.
Baja fish tacos recipe built.

Tips and Tricks for Baja Fish Taco Success

  • Don’t skip out on the cornstarch in the batter. It really helps to get the fried batter super crispy around each piece of fish. It also helps the crispiest last, so you don’t have to worry about the batter getting soggy while frying all the pieces up.
  • Transfer fried fish to a cooling rack that sits in a rimmed baking sheet. This will also greatly aide in the fried fish remaining crispy, while allowing any excess oil to drip onto the baking sheet.
  • Fry the fish in batches to prevent overcrowding and to maintain oil temperature.
  • Charring the tortillas aren’t completely necessary, but we think it adds a nice, subtle smoky flavor to the overall tacos. We simply char the tortillas by placing them directly over the stovetop flames on each side for about 30 seconds.
Baja fish tacos with limes and pico de gallo.

Variations

  • Increase or decrease the amount of adobo sauce used in the crema to adjust the spiciness level based on personal preference.
  • If you can’t find crema, replace it with sour cream, creme fraiche or mayonnaise.
  • Add a smear of guacamole or mashed avocado to the center of the tortillas, before adding the fried fish pieces to double the creamy goodness!
  • While we love using flour tortillas for our baja fish tacos, use corn tortillas, if that’s your preference. They’ll be just as delicious!
  • Use a different white fish such as tilapia or halibut.
  • Use seltzer water instead of beer for the batter for a nonalcoholic version.
  • We love the unadulterated shredded cabbage for the crunch and balance it adds to the tacos, but you can also create a simple and delicious cabbage slaw by adding a little vinegar, pinch of sugar and chopped cilantro to the cabbage, tossing everything together and allowing the mixture to sit for about 30 minutes before using it in the tacos.

Make Ahead Instructions

While we don’t recommend frying the fish ahead of time, you can definitely prep parts of the recipe ahead of time!

  • Make the baja sauce up to 3 days in advance. Store the sauce in an airtight container, in the refrigerator, until ready to use.
  • Shred the cabbage up to 2 days in advance. Store the shredded cabbage in an airtight container, in the refrigerator, until ready to use.
  • Make the Pico De Gallo up to 3 days in advance. Store the pico in an airtight container, in the refrigerator, until ready to use.
Baja fish tacos recipe with beer on the side.

More Delicious Mexican Recipes You Will Love

Baja fish tacos recipe.
Print

Baja Fish Tacos

The best Baja Fish Tacos you'll ever taste! Our batter produces the lightest, crispiest coating on each pieces of flaky fish. The best part is the crispy coating LASTS! So there's no need to worry about soggy fried fish as you fry up the whole batch! Served with a simple spicy crema, finely shredded cabbage and a squeeze of fresh lime juice for the most delectable taco experience!
Course dinner, lunch
Cuisine baja, Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 695kcal

Ingredients

baja sauce

  • 2/3 cup mexican crema
  • 3 tbsp adobo sauce
  • 1 lime zested and juiced
  • salt and pepper to taste

beer battered fish

  • 1 cup all purpose flour
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon cracked black pepper
  • 12 ounces beer
  • 2 pounds cod fillets cut into 3" x 1" pieces
  • 4 cups vegetable oil for frying

tacos

  • 2 cups finely shredded green cabbage
  • 1 cup pico de gallo
  • 8 small flour tortillas
  • lime wedges for serving

Instructions

baja sauce

  • Place all ingredients into a mixing bowl.
  • Whisk together and set aside until ready to use.

beer battered fish

  • Preheat oil to 350˚F in a wide skillet with tall sides.
  • Season cod pieces with salt and pepper.
  • Place flour, cornstarch, salt, and pepper together in a mixing bowl.
  • Whisk dry ingredients together until smooth.
  • Add beer to flour mixture and whisk together until smooth.
  • Dip fish into batter until fully submerged, a couple pieces at a time.
  • Shake excess batter off each piece and carefully drop them into the hot oil. Fry fish for 4 to 5 minutes or until golden brown. Remove from oil and place onto a baking sheet lined with a cooling rack . Season with salt and pepper.

assembly

  • Spread a couple spoonfuls of baja sauce in the center of each tortilla. Top with a couple pieces of fried fish. Top each taco with a small handful of shredded cabbage and a couple spoonfuls of pico de gallo. Serve with lime wedges on the side.

Video

Notes

Tips and Tricks for Success
  • Don’t skip out on the cornstarch in the batter. It really helps to get the fried batter super crispy around each piece of fish. It also helps the crispiest last, so you don’t have to worry about the batter getting soggy while frying all the pieces up.
  • Transfer fried fish to a cooling rack that sits in a rimmed baking sheet. This will also greatly aide in the fried fish remaining crispy, while allowing any excess oil to drip onto the baking sheet.
  • Fry the fish in batches to prevent overcrowding and to maintain oil temperature.
  • Charring the tortillas aren’t completely necessary, but we think it adds a nice, subtle smoky flavor to the overall tacos. We simply char the tortillas by placing them directly over the stovetop flames on each side for about 30 seconds.
Make Ahead Instructions
While we don’t recommend frying the fish ahead of time, you can definitely prep parts of the recipe ahead of time!
  • Make the baja sauce up to 3 days in advance. Store the sauce in an airtight container, in the refrigerator, until ready to use.
  • Shred the cabbage up to 2 days in advance. Store the shredded cabbage in an airtight container, in the refrigerator, until ready to use.
  • Make the Pico De Gallo up to 3 days in advance. Store the pico in an airtight container, in the refrigerator, until ready to use.

Nutrition

Calories: 695kcal | Carbohydrates: 76g | Protein: 51g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 118mg | Sodium: 4294mg | Potassium: 1190mg | Fiber: 4g | Sugar: 11g | Vitamin A: 607IU | Vitamin C: 24mg | Calcium: 209mg | Iron: 5mg

The post Baja Fish Tacos appeared first on Spoon Fork Bacon.

Strawberry Shortcake Recipe

Spring and summer are the perfect time to enjoy strawberries, and to turn them into delicious desserts like our Strawberry Shortcake Recipe! I love everything about this recipe! The cornmeal biscuits are so good on their own (especially served warm with some soft butter, sea salt flakes and honey), but they also go really well with the lightly macerated strawberries and whipped cream! I think the biscuits also make this traditional dessert just a little…

Read More

The post Strawberry Shortcake Recipe appeared first on Spoon Fork Bacon.

Strawberry shortcakes on a platter.

Spring and summer are the perfect time to enjoy strawberries, and to turn them into delicious desserts like our Strawberry Shortcake Recipe! I love everything about this recipe! The cornmeal biscuits are so good on their own (especially served warm with some soft butter, sea salt flakes and honey), but they also go really well with the lightly macerated strawberries and whipped cream! I think the biscuits also make this traditional dessert just a little bit more special. The fact that we’re making from scratch drop biscuits also make things a lot easier and less messy; no need to roll and cut them out.

This is also a great make ahead dessert for a group of people. You can make the biscuits up to 3 days ahead of time and then just have the macerated strawberries and whipped cream made the morning of your get together and refrigerated until you’re ready to use them. You may want to give the strawberries and whipped cream an extra stir before assembling the shortcakes, but that’s it!

How to Make Our Strawberry Shortcake Recipe

Ingredients

Cornmeal Biscuits

Strawberry shortcake cornmeal biscuit ingredients ready to be made.
  1. Preheat oven to 425˚F. Line a baking sheet with parchment and set aside. Place flour, cornmeal, sugar, baking powder, and salt into a mixing bowl.
  2. Whisk dry ingredients together.
Dry ingredients in a bowl to make biscuits for strawberry shortcake.
Strawberry shortcake dry ingredients in a bowl mixed together.
  1. Add butter to flour mixture and break apart, using the back of a fork or your hands until a fine, mealy texture evenly forms throughout.
  2. Pour buttermilk over crumbly mixture.
Biscuit ingredients for strawberry shortcake mixed together in a bowl.
Biscuit ingredients mixed together.
  1. Stir in buttermilk until just combined and no dry spots remain.
  2. Scoop 1/4 cup sized scoops onto the prepared baking sheet (using an ice cream/cookie scooper), 1 inch apart, and bake biscuits for about 15 minutes or until lightly browned on top.
Biscuit dough in a bowl combined.
Biscuits on a baking sheet.
  1. Once biscuits have baked, remove from oven and allow them to cool completely, about 15 minutes.
Biscuits cooling on a rack.

Strawberries

Strawberry ingredients for strawberry shortcake ready to be made.
  1. While biscuits bake, place strawberries, sugar and lemon juice into another mixing bowl and toss together.
  2. Set aside to allow berries to macerate.
Strawberry ingredients for strawberry shortcake in a bowl.
Strawberry ingredients for strawberry shortcake in a bowl mixed together.

Whipped cream

Whipped cream ingredients for strawberry shortcake.
  1. Place heavy cream, sugar and vanilla into a medium bowl.
  2. Whip together until soft peaks form. Refrigerate until ready to use.
Whipped cream for strawberry shortcake.
Freshly whipped cream for strawberry shortcake.

Assembly

  1. Slice each biscuit in half crosswise, and top each bottom half with a couple spoonfuls of the lightly whipped cream. Top whipped cream with a couple spoonfuls of macerated strawberries and serve.
Strawberry shortcakes laid out to be served.

What is Polenta Style Cornmeal?

Polenta style cornmeal is cornmeal that is usually medium-grind coarseness (although it can also be found to be medium-fine, medium-coarse and coarse ground).

It’s our preferred style because not only does it add a great flavor, but it also adds a nice texture to the biscuits. You can use finely ground cornmeal that will still result in really delicious biscuits, but you will lose the tiny bits of crunchy texture within the biscuits that we love so much.

Variations for Our Strawberry Shortcake Recipe

  • You can make this recipe dairy free by replacing the butter for vegan butter, the buttermilk for nut or rice milk with a squeeze of lemon juice and whipped cream for coconut whipped cream.
  • You can omit the sugar and lemon juice from the strawberries if you prefer to tone the sweetness down a little bit.
  • Add some lemon zest into the strawberry mixture for a light, bright burst of fresh flavor!
  • Although these are called strawberry shortcakes, we love adding other berries for mixed berry shortcakes.
Strawberry shortcake recipe.

Make Ahead and Freezing Our Strawberry Shortcake 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, in the microwave, until heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

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 425˚F oven and bake for 20 to 25 minutes, until biscuits are golden brown.

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 minutes in the microwave until thawed and heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

Close up on a strawberry shortcake with whipped cream.

More Strawberry Recipes You Will Love

Strawberry shortcake recipe.
Print

Strawberry Shortcake Recipe

The BEST Strawberry Shortcake Recipe you will ever make! Our recipe is simple, totally delicious and just a little bit special with our cornmeal drop biscuits!
Course Dessert
Cuisine Amercian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14
Calories 317kcal

Ingredients

cornmeal biscuits

  • 1 ¾ cups all purpose flour
  • cup (polenta style) cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup cold, unsalted butter, cut into small cubes
  • 1 cup buttermilk

strawberries

  • 1 ½ pounds strawberries, hulled and halved lengthwise
  • ¼ cup sugar
  • 2 tablespoons fresh lemon juice

sweetened soft whipped cream

  • 2 cups cold whipping cream
  • 2 tablespoons sugar
  • 2 teaspoons vanilla extract

Instructions

cornmeal biscuits

  • Preheat oven to 425˚F: Line a baking sheet with parchment and set aside.
  • Place flour, cornmeal, sugar, baking powder, and salt into a mixing bowl and whisk together.
  • Add butter to flour mixture and break apart, using the back of a fork or your hands until a fine, mealy texture evenly forms throughout.
  • Stir in buttermilk until just combined and no dry spots remain.
  • Scoop 1/4 cup sized scoops onto the prepared baking sheet, 1 inch apart, and bake biscuits for about 15 minutes or until lightly browned on top. Once biscuits have baked, remove from oven and allow them to cool completely, about 15 minutes.

strawberries

  • While biscuits bake, place strawberries, sugar and lemon juice into another mixing bowl and toss together. Set aside to allow berries to macerate.

whipped cream

  • Place cream, sugar and vanilla into another mixing bowl and whisk together until soft to medium peaks form. Refrigerate until ready to use.

assembly

  • Split each biscuit in half crosswise, and top each bottom half with a couple spoonfuls of the lightly whipped cream. Top whipped cream with a couple spoonfuls of macerated strawberries and serve.

Notes

Make Ahead and Freezing Our Strawberry Shortcake 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, in the microwave, until heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.
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 425˚F oven and bake for 20 to 25 minutes, until biscuits are golden brown.
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 minutes in the microwave until thawed and heated through. Make macerated strawberries, whipped cream and assemble strawberry shortcake recipe as instructed.

Nutrition

Calories: 317kcal | Carbohydrates: 30g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 207mg | Potassium: 169mg | Fiber: 2g | Sugar: 11g | Vitamin A: 737IU | Vitamin C: 30mg | Calcium: 105mg | Iron: 1mg

The post Strawberry Shortcake Recipe appeared first on Spoon Fork Bacon.

Mother’s Day Brunch Ideas

A round up of the BEST Mother’s Day Brunch Ideas to start the day off right for the most important woman in your life! With Mother’s Day just around the corner, we thought we would round up our favorite Mother’s Day Brunch Ideas that are perfect to celebrate mom or the mother figure in your life. We choose some savory brunch recipes, some sweet ones, and some super easy recipes that are perfect for making…

Read More

The post Mother’s Day Brunch Ideas appeared first on Spoon Fork Bacon.

A round up of the BEST Mother’s Day Brunch Ideas to start the day off right for the most important woman in your life!

A collage of our best Mothers Day recipes.

With Mother’s Day just around the corner, we thought we would round up our favorite Mother’s Day Brunch Ideas that are perfect to celebrate mom or the mother figure in your life. We choose some savory brunch recipes, some sweet ones, and some super easy recipes that are perfect for making with kids!

Brunch Basics

Whether you’re having a simple Mother’s Day spread or need some tips on how to make your regular breakfast options extra special for Mom’s special day, these simple recipes are sure to impress!

  • Make Perfect Scrambled Eggs to serve with breakfast. The simple technique used for these scrambled eggs will give you soft, fluffy, and flavorful eggs each and every time.
  • Skip the messy grease splatter by making a batch of our Oven Baked Bacon. It’s crispy and delicious with minimal effort and will keep your stovetop clean and available for the other brunch goodies you have cooking up!
Scrambled eggs in a skillet with toast on the side.
Cooked bacon on a platter ready to be served.
  • Homemade Bagels are a staple at the brunch table. Slather them with your favorite sweet or savory cream cheese. Not your thing? Then just pile on eggs and bacon for an easy breakfast bagel sandwich!
  • Honey Butter is the perfect condiment to use for toast, bagels, french toast, pancakes, or anything else that needs a sweet and creamy final touch.
Everything bagels, some sliced and topped with cream cheese and veggies.
Honey butter smeared on toast.

Egg Dishes for Mother’s Day Brunch

No Mother’s Day brunch is complete without eggs. Whether scrambled, baked into a casserole or strata, or sunny side up over potatoes or toast, these high-protein, high-flavor recipes are perfect for your Mother’s Day celebration.

  • This simple Breakfast Casserole is easy to make ahead, cutting down on Sunday morning prep time! It’s the perfect addition to any brunch, especially if you’re planning more of a potluck or buffet-style spread! Make sure to check out our tips and tricks for this recipe to ensure success!
  • Baked Egg Boats – This is probably the most popular breakfast and brunch recipe on our site! It is essential to your Mother’s Day brunch menu! It’s super delicious, easily customizable, and perfect for Mom’s special day.
Breakfast casserole with a scoop out and some in a bowl next to it.
Baked egg boats with a knife.
  • While this Hash Brown Crust Bacon and Cheddar Quiche is a little time-consuming, you can easily make it ahead of time. But don’t worry — the extra effort is 100% worth it! It fits all of your breakfast favorites into one delicious quiche and is sure to be a crowd-pleaser.
  • Sausage Strata is bread pudding’s craveable savory cousin. We loaded this casserole up with sausage, cheese, cream, and eggs — perfect for a crowd!
  • Prep for these Twice Baked Breakfast Potatoes the day before to assemble and bake on Mother’s Day morning. With dippy eggs, crispy bacon, and plenty of melty cheese nestled inside tender potatoes, you can’t go wrong with this recipe!
A sliced bacon, cheddar, and chive quiche with hash brown crust.
Sausage strata recipe in a dish with a scoop out.
A close up of twice baked breakfast potatoes.
  • This savory Herb and Cheese Dutch Baby is part soufflé, part pancake, and 100% beautiful straight out of the oven. We top ours with lots of gruyere cheese and serve it alongside crispy bacon and a fresh green salad, perfect for any brunch!
  • Need a healthier brunch recipe for Mother’s Day? This Green Shakshuka is packed with spinach and some spice for a big flavor punch that will not disappoint! It’s gluten-free, low-carb, and packed with protein. It’s a really beautiful dish that’s also one of our favorite Mother’s Day brunch recipes!
Herb and cheese dutch baby in a skillet with a towel around the handle.
  • Nothing is as customizable as a classic Breakfast Burrito. We stuff ours with eggs, hashbrowns, bacon, and plenty of cheese. We’ve also included several variations to make a breakfast burrito that will satisfy anyone’s tastebuds.
  • This savory, Simple Cheesy Skillet Hash Browns and Eggs takes less than 30 minutes to whip up! The hash browns get crispy on the bottom, while the the yolks stay nice and runny. Add some bacon and buttery toast on the side, and you have the perfect brunch dish!
  • Breakfast Scramble Stuffed Avocado is a quick and easy brunch recipe. It can be easily altered to suit mom’s taste (like subbing the ham for bacon or sautéed diced mushrooms). Also, if your mom is an avocado fan, this recipe is perfect! Pro tip: Buy your avocados in advance! Then they can be perfectly ripe when it’s time to whip up this recipe!
Breakfast Burrito cut in half to show all the ingredients.
Simple cheesy skillet hash browns and eggs with bread and a wooden spoon.
A close up of breakfast scramble stuffed avocados on a white plate.

Egg-Free Savory Mother’s Day Brunch Ideas

Savory brunch food doesn’t always have to include eggs. These savory options are sure to hit the spot of everyone around the table on Sunday.

  • If you’re looking for something on the lighter side, our Beet-Cured Salmon Brunch Platter is exactly what you need. Make it ahead and serve with your favorite local bagels and toppings to make this a stress-free breakfast or brunch celebration!
  • BBQ Chicken Salad – This classic salad is one of our go-to entree salads. Filled with chopped greens, corn, bacon, tomatoes, chicken, and more! Everyone, especially mom, will go nuts over this hearty and delicious salad!
A platter of beet cured salmon, bagels and veggies with wooden serving utensils.
Loaded BBQ chicken salad on a plate with dressing on the side.
  • Our Italian Chopped Salad is an explosion of flavor and texture in the best way possible! Tangy pepperoncini, olives, and radishes shredded romaine and radicchio, and plenty of beans, salami, and provolone cheese. Serve a big bowl on the Mother’s Day brunch table and watch it quickly disappear!
  • Who said waffles have to be sweet? Try these incredible savory Gruyere Green Onion Waffles slathered with butter on your next Mother’s Day menu.
  • No brunch is complete without a big batch of Biscuits and Gravy on the table. The biscuits are perfectly crispy on the outside and fluffy on the inside. They swim in an addictive creamy seasoned sausage gravy.
The best Italian Chopped Salad recipe on a platter.
Gruyere and Green Onion Waffles
Biscuits and gravy in a bowl.
  • Need a savory finger food for your Mother’s Day brunch spread? Try these Roasted Cherry Tomato and Feta Toast Points for a crowd-pleasing snack. Dreamy whipped feta topped with roasted garlic-infused cherry tomatoes, all on crispy toast points, make this recipe a true fan-favorite!
  • A little savory, a little sweet — we weren’t sure exactly where to put the Chicken and Waffles, but they deserve a spot at brunch. Crispy oven-baked chicken over pillowy waffles slathered in maple syrup — yum!
A platter of roasted cherry tomato and whipped feta toast.
Fried chicken and waffles with syrup on a plate.

Pancakes, Waffles, and French Toast for Mother’s Day

It isn’t brunch without a waffle, french toast, or pancake being served up! These recipes take ordinary breakfast foods to the next level with extra flavor and decadent ingredients – perfect for any special occasion.

  • Meyer Lemon and Ricotta Stuffed Crepes – I love this recipe. It’s such a perfect treat to make for Mother’s Day! Delicious crepes are filled with ricotta and lemon zest. Then they’re drizzled with honey, but maple syrup can be used instead. Also, if you can’t get your hands on Meyer lemons, use whatever citrus you have on hand or prefer. They will be delicious regardless of the citrus used!
Meyer lemon and ricotta stuffed crepes on a plate.
A plate of brown sugar, coconut, blueberry pancakes with a bite on a fork.
  • These tasty Strawberry and Cinnamon French Toast Roll Ups are so fun! They use slices of bread that are stuffed and rolled like cinnamon rolls! It makes for such a delicious breakfast or brunch recipe. You can also switch up the berries in this recipe – we love subbing in blueberries!
  • If you’re not in the mood for sweets, try these Savory French Toast Roll Ups, instead! With cheese and bacon stuffed in each roll, you can enjoy them slathered in butter! Change it up with a drizzle of maple syrup for an addicting sweet and savory combo.
  • These delicious and fluffy Coconut Banana Pancakes are a classic Mother’s Day food. Adding coconut to basic banana pancakes makes them over-the-top delicious. You can also make them extra indulgent by slathering warm peanut butter over the top for a special treat!
Strawberry and cinnamon French toast rollups with a serving spoon.
A square pan of savory french toast roll ups with some served on a small plate.
A close up of coconut banana pancakes with fresh bananas and coconut flakes.
  • If you’ve never had our Salted Chocolate Dipped Liege Waffles, an occasion like Mother’s Day is the perfect time to give them a try! They take a little more time and effort to make, but it’s so worth it! The Swedish pearl sugar adds lovely caramelized bits throughout the waffles and gives them a delightfully chewy texture!
  • Make a double batch of our banana bread and whip up a perfect batch of our Banana Bread French Toast! Lucious banana bread coated in crushed sweet and crunchy cornflakes for a sweet and fluffy on the inside, crispy on the outside decadent French toast — the perfect Mother’s Day treat!
Salted chocolate dipped liege waffles.
Two pieces of banana bread french toast with caramelized bananas and maple syrup on a plate.

Cakes and Other Brunch-Worthy Desserts

Special occasions call for extra special desserts. If Mom has a sweet tooth, serve any of these brunch desserts along with some of the savory options above.

  • This ridiculously delicious Carrot Cake with Cream Cheese Frosting is just what mom deserves! Not only is the cake moist, flavorful, and tender, but the cream cheese frosting might be the best thing ever! It’s incredibly creamy, rich and decadent – the perfect paring!
  • A beautifully bright and fresh Strawberry Shortcake is just what your brunch table needs. Big Cornmeal biscuits topped with sweet strawberries and a massive dollop of whipped cream! It’s the perfect spring dessert mom will love!
Carrot cake recipe on a cake stand with a slice out.
Cornmeal drop biscuit strawberry shortcakes.
Brown butter braided cinnamon roll cake topped with shredded coconut on a plate.
An baking dish of strawberry cinnamon rolls with chamomile and vanilla glaze with one removed.
Blood orange and beet salad over honeyed yogurt in a bowl.
  • Try these Sweet Potato Donuts, which swap some of the flour for mashed sweet potatoes. The cloud-like texture is unbeatable. Dipped in butter and rolled in cinnamon sugar, everyone at the table will be asking for more!
  • A true 30-minute dessert, this Strawberry and Pistachio Tart is a simple, beautiful, and tasty dessert for Mother’s Day. Ripe strawberries, honey, cream cheese, and pistachios are spread on top of puff pastry. No one will believe how easy this stunning dessert is!
A close up of a plate of sweet potato spudnuts coated with sugar and cinnamon.
Strawberry Tart with pistachios on a parchment sheet.

Easy Recipes for Mom to Make With the Kids!

With small kiddos, Mother’s Day can be the perfect time to get them involved, making something special for mom! Whether mom is getting in the kitchen with them or they’re helping make mom a meal to remember, these simple recipes will do the trick.

  • Strawberry Muffins are the perfect Mother’s Day brunch treats to make with the kiddos! It’s a super simple, absolutely delicious recipe. Kids can help with combining the wet and dry ingredients and stirring the batter. They can also help with folding in strawberries, and filling the muffin tins.
  • This Fresh Summer Appetizer Platter is not only gorgeous but super tasty! There’s no cooking or baking involved, and kids LOVE making all those cute little melon balls. Kids can get their creative juices flowing by assembling the platter, making it a beautiful spread for mom!
Freshly baked strawberry muffins on a counter.
Fresh summer appetizer platter with napkins and a drink.
  • Triple Berry Bread Pudding is a decadent and rich dish that’s so simple to toss together and tastes incredible. Have the kids help rip apart the croissants, or pour ingredients into the custard mixture! They can also help to drizzle the salted vanilla glaze on top!
  • For super simple finger food, have the kids help put together Egg Salad Sandwiches! Make hard-boiled eggs, peel them, and stir in a few flavor-packed ingredients. Then spread it all on slices of Mom’s favorite bread!
  • Blueberry Cobbler is a recipe kids love helping to make! They love stirring up the simple blueberry filling and pouring it into the skillet. They also love to scoop big dollops of the thick batter over the filling and sprinkle the sugar over everything! We highly recommend serving this dessert with big scoops of vanilla ice cream!
Triple berry bread pudding in a baking dish with a scoop out.
Egg salad sandwich recipe on a surface.
Blueberry cobbler recipe in a skillet with ice cream on top.
  • Our Egg McMuffins allow kids to work on their egg-cracking skills while providing mom with a decadently delicious dish to enjoy on her special day! You can also make homemade English muffins, which would make these extra memorable.
  • Simple Charcuterie Flatbreads is another no-cook, no-bake recipe that (depending on their age) kids can do all by themselves! The flatbreads come together quickly; plus, they can be taken on the go, making them perfect picnic food. Simply add the drizzle of honey just before serving!
A close up of several egg mcmuffins.
Simple charcuterie flatbreads with honey on the side.
{ “@context”: “https://schema.org”, “@type”: “Recipe”, “author”: “Spoon Fork Bacon”, “cookTime”: “”, “datePublished”: “2020-02-1”, “headline”: “Best Mother’s Day Breakfast”, “description”: “A collection of our very best Mother’s Day recipes! From classic pancakes, to impressive cinnamon rolls cakes, we have a little something for everyone!”, “image”: “https://www.spoonforkbacon.com/wp-content/uploads/2021/04/mothers_day-recipe-card.jpg”, “aggregateRating”: { “@type”: “AggregateRating”, “ratingValue”: “5”, “ratingCount”: “8” }, “recipeIngredient”: [ “”, “”, “”, “”, “” ], “interactionStatistic”: { “@type”: “”, “interactionType”: “http://schema.org/Comment”, “userInteractionCount”: “11” }, “name”: “Best Mother’s Day Breakfast Recipes”, “nutrition”: { “@type”: “NutritionInformation”, “calories”: “”, “carbohydrateContent”: “”, “proteinContent”: “”, “fatContent”: “” }, “prepTime”: “”, “recipeInstructions”: “”, “recipeYield”: “” }

The post Mother’s Day Brunch Ideas appeared first on Spoon Fork Bacon.

Spicy Tuna Onigiri

Our Spicy Tuna Onigiri has had me in a total choke hold lately! I’ve been eating them for lunch all week long! I love this super quick, easy, and tasty hand-held meal. It’s a great lunch to take with you on the go too! There are so many variations and fillings for this little snack, that it’s difficult to get sick of them! What is Onigiri? Onigiri is a Japanese stuffed rice ball (also known…

Read More

The post Spicy Tuna Onigiri appeared first on Spoon Fork Bacon.

Spicy Tuna Onigiri recipe on a plate with masago sauce.

Our Spicy Tuna Onigiri has had me in a total choke hold lately! I’ve been eating them for lunch all week long! I love this super quick, easy, and tasty hand-held meal. It’s a great lunch to take with you on the go too! There are so many variations and fillings for this little snack, that it’s difficult to get sick of them!

What is Onigiri?

Onigiri is a Japanese stuffed rice ball (also known as omusubi and nigirimeshi). It is a popular snack or meal on the go. They’re generally triangular or circular in shape. Some traditional fillings are short ribs, tempura, umeboshi (pickled plums), canned tuna, pickled vegetables, but you can really stuff rice balls with whatever you want!

How to Make Spicy Tuna Onigiri

Ingredients

Masago Sauce

Masago sauce ingredients on a kitchen table.

Spicy Tuna Onigiri

Spicy tuna onigiri ingredients on a kitchen counter.

Process

  1. Place all ingredients into a mixing bowl.
  2. Stir together. Set aside.
Masago sauce ingredients in a bowl.
Masago sauce in a bowl mixed together.
  1. Place all filling ingredients into a mixing bowl.
  2. Mix together until everything is completely combined.
Tuna and sriracha, with kewpie in a bowl being mixed together.
Spicy tuna in a bowl mixed together.
  1. Press 1/4 cup rice into the bottom of an onigiri mold.
  2. Create a tablespoon sized divet in the center of the rice and fill with a scoop of tuna filling.
Rice in an onigiri mold.
Spicy tuna onigiri being put into an onigiri mold.
  1. Top the tuna and rice with an additional 2 to 3 tablespoons rice.
  2. Firmly press with the onigiri mold top.
Tuna onigiri in a mold about to be pressed.
Tuna onigiri being pressed in a mold.
  1. Unmold the onigiri.
  2. Wrap a piece of nori around the bottom center side of the triangle.
Tuna onigiri right out of a mold.
Tuna onigri with a piece of nori on the outside.
  1. Press the sides of the onigiri into the furikake seasoning. Repeat with remaining ingredients. Serve.
Spicy tuna onigiri being dredged in furikake.

Why We Love This Onigiri Recipe

  • It’s so simple and takes no time at all to put together!
  • They’re so comforting and satisfying every single time!
  • They make a great meal OR snack!
  • You can easily make them ahead of time and take them on the go!
  • There are an infinite amount of filling ideas you can stuff them with, depending on your cravings!
Spicy tuna onigiri on plate.

Tips and Tricks for Onigiri Success

  • Use a short or medium grain sticky rice to ensure your rice balls will stick together.
  • Don’t skip out on the sauce! – Most of the time you do not get a sauce for onigiri, but we think this simple masaho sauce pairs perfectly with the rice balls and make our recipe just a little bit special.
  • Don’t overfill the rice balls! It may be tempting to maximize the filling for these rice balls, but if you overstuff them they will easily fall apart!
  • Alternatively, don’t use too much rice, so there’s still enough room for filling (it’s a balancing act between rice and filling)!

Do I Need an Onigiri Mold?

Absolutely not! We love using an onigiri mold because it does make it easier to form them (plus the ones we use, make smaller, snack-sized onigiri which we love), but you can form them by hand!

If you do form them by hand, just make sure you tightly wrap them in plastic wrap until you’re ready to enjoy them, so they maintain their shape and hold the filling together.

Spicy tuna onigiri close up on a plate.

Variations

  • Use short or medium grain sticky brown rice instead of white.
  • Use canned tuna or canned salmon instead of raw tuna for the filling. Or use raw salmon, scallops, or yellowtail!
  • Stuff the rice balls with sautéed vegetables or marinated tofu cubes for a vegetarian alternative.
  • Pan-fry the onigiri (and skip the nori wrapper) for a crispy rice texture!
  • Chop and sauté some kimchi in some butter and sesame oil for a spicy, buttery kimchi filling!
  • Wrap the entire triangle in nori or press the entire rice ball in furikake seasoning!

Make Ahead Instructions

Onigiri can be made ahead of time, but should be made the same day they will be consumed. This is because the rice should not be refrigerated or it will get too hard to enjoy (and reheating them will make them fall apart, and possibly ruin the filling).

Also, depending on the filling the onigiri should be consumed within 1-4 hours after preparing them (within 1 hour if using raw seafood and up to 8 hours if using something like umeboshi).

A hand holding a piece of onigri dipped in sauce.

More Delicious Asian Inspired Recipes You Will Love

Spicy Tuna Onigiri recipe on a plate with masago sauce.
Print

Spicy Tuna Onigiri

A Simple and delicious recipe for Spicy Tuna Onigiri! This tasty handheld delight can be eaten as a quick snack or grab and go lunch for busy days!
Course Appetizer, lunch, main dish, Snack
Cuisine Japanese
Diet Gluten Free
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Calories 541kcal

Equipment

Ingredients

masago sauce

  • 1/2 cup Kewpie (or American mayonnaise)
  • 2 tablespoons masago
  • 1 tablespoon Sriracha
  • 1/2 lime juiced

filling

  • 8 ounces high quality raw tuna minced
  • 3 tablespoons kewpie (or American Mayonnaise)
  • 1 1/2 tablespoons Sriracha
  • 1 tablespoon soy sauce

rice and assembly

  • 3 cups steamed short grain rice warm
  • 2/3 cup furikake seasoning
  • 8 1.5"x 3" pieces nori

Instructions

masago sauce

  • Place all ingredients into a mixing bowl and stir together. Set aside.

filling

  • Place all filling ingredients into a mixing bowl and mix together until everything is completely combined.

assembly

  • Press 1/4 cup rice into the bottom of an onigiri mold.
  • Create a tablespoon sized divet in the center of the rice and fill with a scoop of tuna filling.
  • Top the tuna and rice with an additional 2 to 3 tablespoons rice and firmly press with the onigiri mold top.
  • Unmold the onigiri and wrap a piece of nori around the bottom center side of the triangle.
  • Press the sides of the onigiri into the furikake seasoning. Repeat with remaining ingredients. Serve.

Notes

**Recipe Makes 8 Small Onigiri – Each Serving Size is 2 Onigiri**
Tips and Tricks for Onigiri Success
  • Use a short or medium grain sticky rice to ensure your rice balls will stick together.
  • Don’t skip out on the sauce! – Most of the time you do not get a sauce for onigiri, but we think this simple masaho sauce pairs perfectly with the rice balls and make our recipe just a little bit special.
  • Don’t overfill the rice balls! It may be tempting to maximize the filling for these rice balls, but if you overstuff them they will easily fall apart!
  • Alternatively, don’t use too much rice, so there’s still enough room for filling (it’s a balancing act between rice and filling)!

Nutrition

Calories: 541kcal | Carbohydrates: 42g | Protein: 19g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 740mg | Potassium: 234mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1334IU | Vitamin C: 10mg | Calcium: 15mg | Iron: 3mg

The post Spicy Tuna Onigiri appeared first on Spoon Fork Bacon.