Air Fryer Chicken Tenders

We have our first official air fryer recipe for you all – our Air Fryer Chicken Tenders! Admittedly I gave air fryers a major side eye when I first heard of them, but after starting to use one, I have definitely converted to an air fryer enthusiast! Our air fryer chicken tenders are super tender and juicy on the inside and have a great crunch on the outside. They only require a handful of basic…

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The post Air Fryer Chicken Tenders appeared first on Spoon Fork Bacon.

Air fryer chicken tenders with a variety of sauces.

We have our first official air fryer recipe for you all – our Air Fryer Chicken Tenders! Admittedly I gave air fryers a major side eye when I first heard of them, but after starting to use one, I have definitely converted to an air fryer enthusiast!

Our air fryer chicken tenders are super tender and juicy on the inside and have a great crunch on the outside. They only require a handful of basic ingredients and require no oven or stovetop, which is a huge plus! I love eating a couple for a quick snack/lunch or chopping a few up and putting them on top of a salad for a simple and delicious dinner.

How to Make Our Air Fryer Chicken Tenders

Ingredients to make air fryer chicken tenders.

Process

  1. Season chicken tenders with salt and pepper on both sides.
  2. In a shallow dish combine flour, garlic powder, smoked paprika and onion powder.
Chicken tenders being seasoned.
Dredging ingredients for air fryer chicken tenders.
  1. In another shallow dish combine panko and chives.
  2. Dredge chicken tenders in flour mixture, shaking off any excess. Next, dip chicken tenders into beaten eggs. Shake off any excess. Finally dredge tenders in panko mixture, pressing the tenders into the panko mixture on both sides to ensure the tenders are fully covered in breadcrumbs.
Breadcrumbs in a bowl for air fryer chicken tenders.
Air fryer chicken tenders process of breading.
  1. Generously spray both sides of each tender with cooking spray and season with salt and pepper.
  2. Preheat air fryer to 375˚F and spray the air fryer basket with cooking spray. Add 4 to 5 chicken tenders to air fryer (depending on air fryer basket size, tenders will need to be air-fried in batches) and air fry for 5 minutes. Flip each tender and continue to air fry for an additional 5 minutes or until tenders have cooked through and are golden brown on the outside.
Chicken tenders ready to be air fried.
Air fryer chicken tenders in the basket ready to be cooked.
  1. Remove tenders from air fryer basket and repeat step 9 with remaining chicken tenders.
  2. Serve chicken tenders with dipping sauces of choice.
Air fryer chicken tenders cooked.
Air fryer chicken tender recipe with dipping sauces.

Tools You Will Need

Freezing and Heating Instructions

One of my favorite things about our air fryer chicken tenders recipe is that it freezes very well!

To Freeze

Follow recipe and dredge all chicken tenders until fully coated in panko breadcrumb mixture. Line each tender onto a parchment lined baking sheet in a single layer, making sure the tenders are not touching one another. Place baking sheet into the freezer until tenders have frozen completely. Transfer frozen tenders to a resealable freezer bag, remove as much air as possible and seal. Freeze tenders for up to 3 months.

To Heat

Preheat air fryer to 375˚F. Spray air fryer basket and frozen tenders with cooking spray. Place frozen tenders directly into basket and air-fry for 7 minutes. Flip each tender and continue to air-fry for 6 minutes.

Oven Baking Instructions

Our air fryer chicken tenders can definitely be baked in the oven if you don’t have an air fryer!They won’t get quite as crispy, but since we’re using panko breadcrumbs they will still have a good crunch to them!

For Oven Baked Chicken Tenders

Preheat oven to 375˚F and just increase the baking time to 18-20 minutes, flipping the tenders halfway through baking. That’s it!

Tips and Tricks for Air Fryer Chicken Tenders

  • Use panko breadcrumbs instead of Italian breadcrumbs for extra crispy chicken tenders!
  • Lightly grind panko breadcrumbs in a food processor, so the granules are a finer. This will give you a better mouthfeel and a lighter crispy texture overall.
  • Firmly press the panko into the tenders while dredging. This will help the coating stick to the tenders, instead of sliding off once cooked.
  • Spray coated tenders AND air fryer basket with cooking spray oil to ensure the tenders brown and don’t stick to the basket.
  • Flip tenders halfway through air-frying cooking time to ensure even doneness throughout each tender.

Variations

  • Use boneless skinless chicken breasts if you’re unable to find tenders. Just cut the breasts into 1 inch thick chicken strips.
  • Add different spices to the flour mixture depending on flavor preferences, like cumin, za’atar, finely ground black pepper, sumac, and cayenne pepper.
  • Add some finely grated Parmesan cheese or toasted sesame seeds to the breadcrumb mixture for a subtle nutty/umami flavor.
  • Omit the chives from the panko mixture or mix up the herbs by adding (or replacing with) minced cilantro, rosemary or thyme.

Our Favorite Chicken Tender Dipping Sauces

Watch us make Chicken Tenders in the Air Fryer!

We said it was easy to make these Chicken Tenders and we were not lying! It’s so simple and the air fryer gets the job done quickly! We love how crisp they turn out too.

Air fryer chicken tender recipe with dipping sauces.

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Air fryer chicken tender recipe with dipping sauces.
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Air Fryer Chicken Tenders

The best Air Fryer Chicken Tenders you'll ever have! Our recipe is easy, can be made in just 30 minutes and produces crisp on the outside, tender and juicy on the inside, flavorful chicken tenders!
Course Appetizer, dinner, lunch, Main Course, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3
Calories 434kcal

Equipment

Ingredients

  • 10 chicken tenders
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs (further ground in food processor)
  • 1 tablespoon thinly sliced chives plus more for garnish
  • salt and pepper to taste
  • cooking spray

Instructions

  • Season chicken tenders with salt and pepper on both sides.
  • In a shallow dish combine flour, garlic powder, smoked paprika and onion powder.
  • In another shallow dish combine panko and chives.
  • Dredge chicken tenders in flour mixture, shaking off any excess.
  • Next, dip tenders in beaten eggs. Shake off any excess.
  • Finally dredge tenders in panko mixture, pressing the tenders into the panko mixture on both sides to ensure the tenders are fully covered in breadcrumbs.
  • Generously spray both sides of each tender with cooking spray and season with salt and pepper.
  • Preheat air fryer to 375˚F and spray the air fryer basket with cooking spray.
  • Add 4 to 5 chicken tenders to air fryer (depending on air fryer basket size) and air fry for 5 minutes. Flip each tender and continue to air fry for an additional 5 minutes or until tenders have cooked through and are golden brown on the outside.
  • Remove tenders from air fryer basket and repeat step 9 with remaining chicken tenders.
  • Serve chicken tenders with dipping sauces of choice.

Video

Notes

**Recipe makes 10 chicken tenders (each serving is 3 1/3 tenders)**
Freezing and Heating Instructions
To Freeze: Follow recipe and dredge all chicken tenders until fully coated in panko breadcrumb mixture. Line each tender onto a parchment lined baking sheet, making sure the tenders are not touching one another. Place baking sheet into the freezer until tenders have frozen completely. Transfer frozen tenders to a resealable freezer bag, remove as much air as possible and seal. Freeze tenders for up to 3 months.
To Heat from Frozen: Preheat air fryer to 375˚F. Spray air fryer basket and frozen tenders with cooking spray. Place frozen tenders directly into basket and air-fry for 7 minutes. Flip each tender and continue to air-fry for 6 minutes.
Tips and Tricks for Air Fryer Chicken Tenders
  • Use panko breadcrumbs instead of Italian breadcrumbs for maximum crunch!
  • Lightly grind panko breadcrumbs in a food processor, so the granules are a finer. This will give you a better mouthfeel and a lighter crispy texture overall.
  • Firmly press the panko into the tenders while dredging. This will help the coating stick to the tenders, instead of sliding off once cooked.
  • Spray coated tenders AND air fryer basket with cooking spray to ensure the tenders brown and don’t stick to the basket.
  • Flip tenders halfway through air-frying cooking time to ensure even doneness throughout each tender.

Nutrition

Calories: 434kcal | Carbohydrates: 40g | Protein: 45g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 384mg | Potassium: 772mg | Fiber: 2g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 3mg | Calcium: 72mg | Iron: 4mg

The post Air Fryer Chicken Tenders appeared first on Spoon Fork Bacon.

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Cashew chicken recipe in a skillet with rice on the side.

We have been creating a lot of quick and easy, Chinese-style takeout dishes to make at home lately and one of our favorites is this Cashew Chicken Recipe! It’s been really nice to be able to make simple, flavor packed dinners at home. We love being able to control the ingredients and amounts we use, making some of our favorite takeout dishes slightly healthier too.

Not only is the flavor of our cashew chicken off the charts good, but this entire dish comes together in under 30 minutes, which is out favorite type of weeknight dinner to make! Our recipe makes enough to feed a family of four, but we do recommend doubling the recipe.

Leftovers are even better the next day and our cashew chicken recipe reheats (and travels) incredibly well, making this a great grab and go lunch the next day!

What is Cashew Chicken?

Cashew chicken is a Chinese-American dish consisting of stir-fried chicken and cashews that are tossed and coated in a brown garlic sauce with a gravy consistency.

What is Springfield-Style Cashew Chicken?

Springfield Style Cashew Chicken is the deep-fried version, created by Chef David Leong in Springfield, Missouri. The bitesized pieces of chicken are deep-fried before getting tossed together with the sauce.

How to Make Cashew Chicken

Sauce Ingredients

Cashew chicken sauce ingredients on a kitchen counter.

Process

  1. Combine all sauce ingredients into a small bowl and whisk together. Set aside.
Cashew chicken sauce in a glass bowl mixed together.

Chicken Ingredients

Ingredients to make Cashew Chicken all laid out.

Process

  1. Combine all ingredients, except chicken, cashews, sesame seeds, and green onion into a mixing bowl.
  2. Whisk together.
Ingredients for cashew chicken in a glass bowl.
Cashew chicken marinade in a glass bowl.
  1. Pour mixture over chicken and stir until evenly coated. Allow chicken to sit for 10 minutes.
Cashew chicken marinated  in a bowl.
  1. Place a large pan or wok over high heat and add oil. Add half chicken and partially cook, stirring frequently.
  2. Transfer chicken to a plate and return pan to stove.
Chicken in a skillet cooking to make cashew chicken.
Cooked chicken in a bowl.
  1. Add remaining oil and chicken pieces to pan and partially cook.
  2. Stir plated chicken back to pan and cook.
Chicken cooking in a skillet for cashew chicken.
Chicken in a skillet to make a cashew chicken recipe.
  1. Stir sauce into pan and lower to medium-high heat. Simmer sauce and chicken together until sauce thickens enough to coat chicken.
  2. Stir cashews into chicken mixture until evenly combined.
Cashew chicken in a skillet with sauce.
Cashews added to chicken and sauce to make cashew chicken.
  1. Remove from heat and top with green onions and sesame seeds.
Cashew chicken recipe in a skillet with plates and forks on the side.

Tools You Will Need

Make Ahead and Freezing Our Cashew Chicken Recipe

Make Ahead

Cook cashew chicken as per instructions, but leave the cashews out. Cool dish and transfer to an airtight container. Refrigerate for up to 2 days.

When ready to serve, transfer cashew chicken to a skillet and warm over medium-low to low heat, stirring frequently, until heated through. If sauce begins to dry out, stir in 1 to 2 tablespoons of water. Once dish is hot stir in cashews, garnish with green onions and sesame seeds and serve.

Freezing

Cook cashew chicken as per instructions, but leave the cashews out. Cool dish and transfer to an airtight container. Place in freezer for up to 3 months.

When ready to serve, transfer container to refrigerator and thaw. Once thawed, pour cashew chicken into a skillet and warm over medium-low heat, stirring frequently, until heated through. If sauce begins to dry out, stir in 1 to 2 tablespoons of water. Once dish is hot stir in cashews, garnish with green onions and sesame seeds and serve.

Cashew chicken with on two plates with forks and rice.

Tips and Tricks for Success

  • Don’t overcrowd the skillet when initially cooking the chicken. You’ll end up with excess liquid in the skillet, causing the chicken to steam instead of sear. Cooking the chicken in batches will give them the ever so slight seared and crisp exterior.
  • Use unsalted (and roasted) cashews in this dish! Salted cashews will be too much and make this dish too salty. If salted cashews are all you can find, give them a quick rinse, pat dry and throw them in a skillet over low heat for a few minutes to gain their crunch back.

What to Serve with Cashew Chicken?

We love serving our cashew chicken recipe with steamed rice (brown or white!) or cauliflower rice and a side of steamed or roasted broccoli, but there are other serving options we love:

Cashew Chicken Variations

We kept our recipe pretty basic, although you’ll find other versions add chopped bell peppers and onions to this dish. Some other simple variations are below:

  • Add some steamed broccoli to this dish to include some green veggies!
  • Some sautéed mushrooms like shiitake or oyster would also make a really nice addition!
  • Make this recipe gluten-free by swapping the soy sauce out for tamari and using a gluten free hoisin sauce!
  • Use boneless skinless chicken breasts instead of dark meat.
  • Although the dish is called cashew chicken, you can always swap the chicken out for cubes of extra firm tofu for a vegetarian friendly version! Just place a baking sheet over a block of tofu and weight it down (cans work great!) for at least an hour. This will release excess liquid in the tofu, allowing it to cook and crisp up a bit. After the tofu has been pressed, chop into bite sized pieces, toss in a small amount of cornstarch, so cubes are just barely coated and fry in the skillet as you would the chicken.
  • Add some heat to the dish by stirring in some chili garlic sauce.
Cashew chicken on two plates with rice.

Check out our Cashew Chicken Google Web Story.

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Cashew chicken recipe in a skillet with rice on the side.
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Cashew Chicken

The best Cashew Chicken Recipe you'll ever have! It tastes just like it came from your local takeout spot. Soft and tender garlic chicken thighs are cooked and coated in a mouthwatering hoisin based sauce and it's all made in under 30 minutes!
Course dinner, Main Course
Cuisine Chinese-American
Prep Time 2 minutes
Cook Time 18 minutes
marinating time 10 minutes
Total Time 30 minutes
Servings 4
Calories 505kcal

Ingredients

sauce

  • 3 tablespoons water
  • 3 tablespoons hoisin sauce
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons rice wine vinegar
  • 1 1/2 teaspoons cornstarch
  • 1/8 teaspoon white pepper
  • 2 garlic cloves minced

chicken

  • 1 tablespoons rice wine vinegar
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 garlic clove minced
  • 1 1/2 pounds boneless skinless chicken thighs cut into 1/2" pieces

rest of dish

  • 2 tablespoons neutral oil
  • 1 cup roasted, unsalted cashews
  • 2 green onions thinly sliced
  • 1 teaspoon toasted sesame seeds

Instructions

sauce

  • Combine all sauce ingredients into a mixing bowl and whisk together. Set aside.

chicken

  • Combine all ingredients, except chicken into a mixing bowl and whisk together.
  • Pour mixture over chicken and stir until evenly coated. Allow chicken to sit for 10 minutes.

assemble

  • Place a large pan or wok over high heat and add 1 tablespoon oil. Add half chicken and partially cook, about 4 to 5 minutes, stirring frequently.
  • Transfer chicken to a plate and return pan to stove.
  • Add remaining oil and chicken to pan and partially cook, another 4 to 5 minutes. Stir plated chicken back to pan and cook for an additional minute.
  • Stir sauce into pan and lower heat to medium. Simmer sauce and chicken together until sauce thickens enough to coat chicken, 2 to 3 minutes.
  • Stir cashews into chicken mixture until evenly combined.
  • Remove from heat and top with green onions and sesame seeds. Serve.

Video

Notes

Tips and Tricks for Cashew Chicken Success
  • Don’t overcrowd the skillet when initially cooking the chicken. You’ll end up with excess liquid in the skillet, causing the chicken to steam instead of sear. Cooking the chicken in batches will give them the ever so slight seared and crisp exterior.
  • Use unsalted (and roasted) cashews in this dish! Salted cashews will be too much and make this dish too salty. If salted cashews are all you can find, give them a quick rinse, pat dry and throw them in a skillet over low heat for a few minutes to gain their crunch back.
Make Ahead
Cook cashew chicken as per instructions, but leave the cashews out. Cool dish and transfer to an airtight container. Refrigerate for up to 2 days.
When ready to serve, transfer cashew chicken to a skillet and warm over medium-low to low heat, stirring frequently, until heated through. If sauce begins to dry out, stir in 1 to 2 tablespoons of water. Once dish is hot stir in cashews, garnish with green onions and sesame seeds and serve.
Freezing
Cook cashew chicken as per instructions, but leave the cashews out. Cool dish and transfer to an airtight container. Place in freezer for up to 3 months.
When ready to serve, transfer container to refrigerator and thaw. Once thawed, pour cashew chicken into a skillet and warm over medium-low heat, stirring frequently, until heated through. If sauce begins to dry out, stir in 1 to 2 tablespoons of water. Once dish is hot stir in cashews, garnish with green onions and sesame seeds and serve.

Nutrition

Calories: 505kcal | Carbohydrates: 19g | Protein: 40g | Fat: 31g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 772mg | Potassium: 669mg | Fiber: 2g | Sugar: 5g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 4mg

The post Cashew Chicken appeared first on Spoon Fork Bacon.

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We love a big, creamy bowl of chowder and our Clam Chowder Recipe can’t be beat! It’s filled with loads of chopped clams, has a perfectly mild briny flavor, creamy texture and is so delicious! We love enjoying a piping hot bowl on a chilly day and bonus points if it’s served in a hollowed out, sourdough bread bowl. Yum! What is Clam Chowder? Clam chowder is a chunky soup or stew filled with clams,…

Read More

The post Clam Chowder Recipe appeared first on Spoon Fork Bacon.

Clam chowder in two bread bowls.

We love a big, creamy bowl of chowder and our Clam Chowder Recipe can’t be beat! It’s filled with loads of chopped clams, has a perfectly mild briny flavor, creamy texture and is so delicious!

We love enjoying a piping hot bowl on a chilly day and bonus points if it’s served in a hollowed out, sourdough bread bowl. Yum!

What is Clam Chowder?

Clam chowder is a chunky soup or stew filled with clams, potatoes and often time other vegetables like onions and carrots. Two of the most popular versions are New England and Manhattan-Style and we describe them and their differences below!

New England (Boston) Clam Chowder

This version is known for having a creamy, milky base and being thicker in texture. It’s believed to have been introduced to the east coast by either French, British or Nova Scotian settlers in the 1700’s, becoming a common dish in the area.

Manhattan Clam Chowder

This version is a thinner, tomato and broth based chowder that came into existence around the mid 1800’s when the popularity of tomatoes in the US grew.

How to Make Clam Chowder

Ingredients

Clam Chowder recipe ingredients all laid out to make.

Important Ingredients to Note for Our Clam Chowder Recipe

  • canned, chopped clams – We love the convenience of using chopped clams from a can. They also contain clam juice, so you don’t need to buy as much since you are supplementing from the cans.
  • clam juice – Bottles of just clam juice can be found in most grocery stores in the canned fish section along with the canned clams. Although our recipe calls for 2 1/2 cups clam juice, you’ll get anywhere from 1 to 1 1/2 cups clam juice from the canned clams, so will only need an additional 1 to 1/2 cups of clam juice.
  • new potatoes – Most recipes call for russet potatoes, which naturally release starches into the chowder as they cook. Since our clam chowder recipe is already thick and creamy we like using small new potatoes. They hold their shape a little better and provide a better texture
  • leeks – A unique ingredient you won’t find in most other chowder recipes. We love using them because they gently melt into the chowder as they cook down. They also impart a subtle onion-garlic flavor
  • bacon – We add a touch of bacon to our clam chowder recipe for the rich, smoky flavor they add. You can totally omit it and still have a delicious chowder!

Process

  1. Crisp bacon in a large pot for a few minutes.
  2. Add butter and melt.
Crisping up bacon in a pot to make clam chowder.
Butter and bacon in a pot to make the start of clam chowder.
  1. Stir in onion, carrot, leek, and potatoes and sauté. Season with salt and pepper.
  2. Once onions and leeks have sweat and are slightly translucent, add thyme and corn. Stir together.
Clam chowder ingredients in a pot being cooked down.
Clam chowder ingredients with corn and thyme added to a pot.
  1. Sprinkle flour over vegetable mixture and stir well to create a thick and even roux.
  2. While stirring, pour clam juice into the mixture in a steady stream until fully incorporated and no lumps remain. Turn heat down and allow the mixture to simmer until the mixture thickens, stirring frequently to prevent any burning on the bottom of the pot.
Cooking down the ingredients to make clam chowder in a pot.
Clam chowder in a pot with milk added to make it creamy.
  1. Stir in clams and milk and continue to simmer continuing to stir frequently.
  2. Adjust seasonings if needed and serve hot (in hollowed out sourdough bread bowls, optional).
Clams being added to a pot to make clam chowder recipe.
Clam chowder in a pot simmering to make it thick.
Clam chowder recipe in two bread bowls with a spoon in one.

Tools You Will Need

Fresh, Canned or Frozen Clams?

As we mentioned earlier, canned clams are our preferred clam for this recipe. Nothing beats the convenience. Although there are a few different types of clams that can be used.

Fresh Clams

If using fresh clams for this recipe, we recommend cherrystone. They have a good flavor and meaty texture. This is a fine option, although using fresh clams will require some prep for our chowder. They will have to be steamed ahead of time and removed from their shells, before being chopped.

Canned Clams

This is our preferred type of clam to use. Due to the canning process, the clams are already cooked, so the canned just need to be opened and drained (although save the clam juice for the chowder!), before being used. Canned clams are not only convenient, they taste great and have a decent (a couple years) shelf life, if stored correctly.

Our preferred brand is Bar Harbor. They’re easy to find at most grocery stores, each clam is hand picked instead of machine processed, they are all natural (with no preservatives), and are lower in sodium than other canned options.

Frozen Clams

Another clam option for our clam chowder recipe are frozen clams. Frozen clams can be found either in their shells or the meat only. Both types are usually cooked ahead of time, although we recommend using the ones already shucked. Frozen clams can be added to the chowder, frozen, although the texture will be softer than fresh or canned clams.

Clam chowder in bread bowls.

What to Serve with Our Clam Chowder Recipe

We love that clam chowder is so hearty and a mea in itself. There are just a couple of things we love to have with our chowder.

  • Our preferred way to enjoy it is served in a hollowed out sourdough bread bowl. The interior or the bread bowl soaks up all the delicious flavors of the chowder, while the sourdough crust is sturdy enough to hold everything together. After we finish the chowder, we love ripping the bread bowl apart and chowing down on the chowder soaked bread!
  • We also love enjoying this clam chowder with oyster crackers or saltines! They add just the right amount of flavor and texture to the chowder.
  • A few (dozen) dashes of hot sauce is also a strong favorite for us. It perfectly cuts through the creamy chowder and balances the flavors out really well!
Clam chowder in two bread bowls.

Make Ahead and Freezing Clam Chowder

This recipe can be both made ahead of time and frozen for later consumption!

Make Ahead

Our chowder can be made up to 2 days ahead of time. To make ahead fully make chowder and cool. Once cooled, transfer chowder to an airtight container and refrigerate.

When ready to use transfer clam chowder to a pot and heat over medium-low heat, frequently stirring. Gently simmer until chowder has heated through. Remove from heat and adjust seasonings as needed.

Freezing

This clam chowder recipe can be frozen for up to 2 months. To freeze, make chowder but don’t add the milk. Cool chowder and transfer to an airtight, freezer-safe container.

When ready to use, thaw overnight in the refrigerator. Once thawed, pour chowder into a pot and simmer over medium-low heat. Once chowder has heated through, stir in milk and continue to simmer until thick, creamy and hot. Adjust seasonings as needed and serve.

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Close up on a bread bowl with clam chowder.
Print

Clam Chowder Recipe

A delicious and warming creamy New England Clam Chowder Recipe, made in under an hour. Loaded with chopped clams, we love serving this simple recipe in hollowed our sourdough bread bowls for a truly decadent experience.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 319kcal

Ingredients

  • 3 strips bacon chopped
  • 5 tablespoons unsalted butter
  • 1/2 yellow onion diced
  • 1 carrot peeled and diced
  • 1 leek cleaned and thinly sliced (white and light green part only)
  • 2/3 cup fresh corn (from 1 cob)
  • 1 1/2 tablespoons fresh thyme minced
  • 1 1/2 cups new potatoes diced
  • 1/3 cup all purpose flour
  • 2 1/2 cups clam juice
  • 2 1/2 cups chopped clams
  • 1 3/4 cups milk
  • salt and pepper to taste

optional

  • sourdough bread bowls for serving

Instructions

  • Place a large pot over medium heat and crisp bacon, about 5 minutes.
  • Add butter and melt.
  • Stir in onion and carrot and sauté for 5 minutes.
  • Add leek and potatoes and continue to sauté for an additional 2 to 3 minutes. Season with salt and pepper.
  • Once onions and leeks have sweat and are slightly translucent, add thyme and corn. Stir together.
  • Sprinkle flour over vegetable mixture and stir well to create a thick roux, about 3 minutes.
  • While whisking, pour clam juice into the mixture in a steady stream until fully incorporated and no lumps remain. Turn heat down to medium-low and allow the mixture to simmer for about 8 minutes or until the mixture thickens, stirring frequently to prevent burning on the bottom.
  • Stir in clams and milk and continue to simmer for an additional 12 to 16 minutes, continuing to stir frequently.
  • Adjust seasonings and serve hot (in hollowed out sourdough bread bowls, if desired).

Video

Notes

Fresh, Canned or Frozen Clams?
As we mentioned earlier, canned clams are our preferred clam for this recipe. Nothing beats the convenience. Although there are a few different types of clams that can be used.
Fresh Clams
If using fresh clams for this recipe, we recommend cherrystone. They have a good flavor and meaty texture. This is a fine option, although using fresh clams will require some prep for our chowder. They will have to be steamed ahead of time and removed from their shells, before being chopped.
Canned Clams
This is our preferred type of clam to use. Due to the canning process, the clams are already cooked, so the canned just need to be opened and drained (although save the clam juice for the chowder!), before being used. Canned clams are not only convenient, they taste great and have a decent (a couple years) shelf life, if stored correctly.
Our preferred brand is Bar Harbor. They’re easy to find at most grocery stores, each clam is hand picked instead of machine processed, they are all natural (with no preservatives), and are lower in sodium than other canned options.
Frozen Clams
Another clam option for our clam chowder recipe are frozen clams. Frozen clams can be found either in their shells or the meat only. Both types are usually cooked ahead of time, although we recommend using the ones already shucked. Frozen clams can be added to the chowder, frozen, although the texture will be softer than fresh or canned clams.
Make Ahead
Our chowder can be made up to 2 days ahead of time. To make ahead fully make chowder and cool. Once cooled, transfer chowder to an airtight container and refrigerate.
When ready to use transfer clam chowder to a pot and heat over medium-low heat, frequently stirring. Gently simmer until chowder has heated through. Remove from heat and adjust seasonings as needed.
Freezing
This clam chowder recipe can be frozen for up to 2 months. To freeze, make chowder but don’t add the milk. Cool chowder and transfer to an airtight, freezer-safe container.
When ready to use, thaw overnight in the refrigerator. Once thawed, pour chowder into a pot and simmer over medium-low heat. Once chowder has heated through, stir in milk and continue to simmer until thick, creamy and hot. Adjust seasonings as needed and serve.
 

Nutrition

Calories: 319kcal | Carbohydrates: 34g | Protein: 9g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 562mg | Potassium: 502mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2655IU | Vitamin C: 19mg | Calcium: 122mg | Iron: 2mg

The post Clam Chowder Recipe appeared first on Spoon Fork Bacon.

Bolognese Sauce

One of the first recipes I learned to make in culinary school was a Bolognese Sauce recipe. It was a classic recipe using a variety of meats, including cubes of ham, running it through a food mill for consistency, and simmering it for hours before it was ready to serve. It resulted in a truly delicious bolognese sauce, but man was it a lot of effort. Our recipe today is a simplified version of the…

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The post Bolognese Sauce appeared first on Spoon Fork Bacon.

Bolognese sauce recipe in a bowl with pasta.

One of the first recipes I learned to make in culinary school was a Bolognese Sauce recipe. It was a classic recipe using a variety of meats, including cubes of ham, running it through a food mill for consistency, and simmering it for hours before it was ready to serve. It resulted in a truly delicious bolognese sauce, but man was it a lot of effort.

Our recipe today is a simplified version of the bolognese sauce recipe I made in school. It’s equally as delicious, still requires a bit of simmering time to meld all the flavors together, but is much more simplified!

What is Bolognese Sauce?

Classic bolognese sauce is an Italian meat sauce originating from Bologna, Italy. The biggest difference from that of an American meat sauce is the addition of milk and the use of a lot less tomatoes. The resulting sauce is much thicker and creamier.

Bolognese sauce with pasta in a bowl with wine in the background.

How to Make Our Bolognese Sauce Recipe

Ingredients

Bolognese sauce ingredients all laid out on a kitchen counter.

Process

  1. Melt together butter and oil in a large Dutch oven. Add onion, carrot, celery, garlic, season with salt and pepper and sauté mixture.
  2. Add beef, pork and sausage to pot, breaking down meats with a spoon and stir together. Season with salt and pepper. Cook until meats have browned.
Onions, celery, and carrots in a stock pot sautéing with butter.
Beef, pork, and italian sausage in a pot with onions and celery to make bolognese sauce.
  1. Add nutmeg and milk and simmer until milk reduces.
  2. Stir in tomatoes and break apart with a wooden spoon.
Cooking down meat to make a bolognese sauce in a pot.
Tomatoes added into a stock pot to make a bolognese sauce.
  1. Simmer sauce until thick and everything has melded together. Adjust seasonings (salt and pepper) as needed and serve.
A big pot of bolognese sauce with a wooden spoon in it.

Best Types of Canned Tomatoes to Use for Our Bolognese Sauce

We use whole, peeled, canned tomatoes for our recipe, because we like the bits of tomatoes that remain in the sauce once it has simmered down. If you want a slightly smoother sauce, we recommend using crushed canned tomatoes, which will result in an equally delicious bolognese sauce.

How to Serve Up Our Bolognese Sauce

Although the most common and typical way to serve bolognese sauce is tossed together with pasta, there are so many other ways to serve it up. It makes for especially delicious leftovers!

  • Baked Pasta – I know we just mentioned pasta, but we’re talking about dishes like bolognese stuffed shells and lasagna!
  • Polenta -top your creamy polenta with a big ladle of this sauce for a deliciously hearty meal!
  • Stuffed Peppers – hollow out some halved bell peppers, fill with bolognese, top with shredded mozzarella for a tasty low carb dinner.
  • Loaded Baked Potato – Fill a simple baked potato with a scoop of this bolognese sauce for a different take on baked potato.
  • Sloppy Joes – Toast up some of your favorite burger buns and fill with a big scoop of bolognese for a quick, easy and delicious weeknight leftovers dinner the whole family will love!
Bolognese sauce with pasta in a bowl and parmesan on the side.

What to Serve with Our Bolognese Sauce

Carbs are always a really good idea when it comes to sopping up sauce and some of our favorite ‘sauce soppers’ are:

Make Ahead and Freezing Instructions

Make Ahead

This sauce can be made up to 3 days ahead of time. Once the sauce is made, cool it and store it in an airtight container until ready to use.

When ready to use pour sauce into a pot and simmer over medium-low heat, occasionally stirring, until heated through. If sauce is too thick, add 1/2 cup water to loosen. Adjust seasonings (salt and pepper) and serve.

Freezing

Cool sauce completely and store in an airtight container in the freezer for up to 3 months.

When ready to use, thaw overnight in the refrigerator, then pour sauce into a pot and simmer over medium-low heat until heated through. If sauce is too thick, add 1/2 cup water to loosen. Adjust seasonings (salt and pepper) and serve.

Bolognese sauce with pasta and a fork in a bowl.

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Bolognese sauce with parmesan and pasta in a bowl.
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Bolognese Sauce

A deliciously hearty recipe for Bolognese Sauce that's perfect for cozy nights in. This recipe makes enough for a group of people and also makes really great leftovers! Make it with pasta, or on some buns for sloppy joes!
Course dinner, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour 53 minutes
Total Time 2 hours 3 minutes
Servings 6 servings
Calories 328kcal

Ingredients

  • 3 1/2 tablespoons unsalted butter
  • 1 tablespoons extra virgin olive oil
  • 1/2 medium onion diced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 garlic clove minced
  • 10 ounces lean ground beef
  • 4 ounces ground pork
  • 4 ounces sweet Italian sausage casings removed
  • pinch nutmeg
  • 1 1/3 cups whole milk
  • 1 can (28 ounces) whole peeled tomatoes
  • salt and pepper to taste

Instructions

  • Place Dutch oven over medium heat and melt butter and oil together.
  • Add onion, carrot, celery, and garlic and season with salt and pepper. Sauté together until onions become translucent and vegetables soften, about 8 minutes.
  • Add ground beef, pork and sausage and break up using a wooden spoon. Season with salt and pepper.
  • Cook mixture together, while stirring frequently, until meat loses its raw color, about 5 minutes.
  • Add nutmeg and milk and stir together. Simmer until milk reduces by 50%, about 10 minutes.
  • Stir in canned tomatoes, including juices, and break tomatoes up with wooden spoon. Season with salt and pepper.
  • Lower heat to medium-low and simmer sauce for about 1 1/2 hours, occasionally stirring. If sauce becomes too dry, add ½ cup water and stir together.  
  • Adjust salt and pepper as needed and serve sauce with pasta of choice.

Notes

Make Ahead
This sauce can be made up to 3 days ahead of time. Once the sauce is made, cool it and store it in an airtight container until ready to use.
When ready to use pour sauce into a pot and simmer over medium-low heat, occasionally stirring, until heated through. If sauce is too thick, add 1/2 cup water to loosen. Adjust seasonings (salt and pepper) and serve.
Freezing
Cool sauce completely and store in an airtight container in the freezer for up to 3 months.
When ready to use, thaw overnight in the refrigerator, then pour sauce into a pot and simmer over medium-low heat until heated through. If sauce is too thick, add 1/2 cup water to loosen. Adjust seasonings (salt and pepper) and serve.

Nutrition

Calories: 328kcal | Carbohydrates: 11g | Protein: 19g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 409mg | Potassium: 664mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3844IU | Vitamin C: 15mg | Calcium: 123mg | Iron: 3mg

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Mini Swedish Meatballs with Mashed Potatoes

Mini Swedish Meatballs with Mashed PotatoesOur recipe today is one of my favorite meatballs ever – our Mini Swedish Meatballs over Mashed Potatoes. I love how soft and flavorful Swedish meatballs are. The secret to the recipe is in the milk soaked …

Our recipe today is one of my favorite meatballs ever – our Mini Swedish Meatballs over Mashed Potatoes. I love how soft and flavorful Swedish meatballs are. The secret to the recipe is in the milk soaked bread that makes the meatballs extra soft and the addition…
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Hash Brown Crust Bacon and Cheddar Quiche

We love this recipe for our Hash Brown Crust Bacon and Cheddar Quiche! The hash brown is actually really easy to make and gets crispy around the edge, just the way great hash browns should be. It’s a really great texture to add to the light and fluffy quiche. This quiche recipe has all your favorite breakfast items in one dish, and makes it a super good option when you’re having people over. How to…

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The post Hash Brown Crust Bacon and Cheddar Quiche appeared first on Spoon Fork Bacon.

A baon and onion quiche with a hash brown crust on a platter with two slices out.

We love this recipe for our Hash Brown Crust Bacon and Cheddar Quiche! The hash brown is actually really easy to make and gets crispy around the edge, just the way great hash browns should be. It’s a really great texture to add to the light and fluffy quiche.

This quiche recipe has all your favorite breakfast items in one dish, and makes it a super good option when you’re having people over.

How to Make Our Quiche Recipe

Hash Brown Crust Ingredients

Ingredients for the hash brown crust for a quiche.

Crust Process

  1. Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. This is important to make sure the crust will crisp up.
  2. Add cheddar, salt and pepper and stir together. 
Thawed hash browns in a mixing bowl  with hands squeezing out the moisture.
Hash brown ingredients in a mixing bowl.
  1. Lightly grease a 9” spring form pan with cooking spray and add shredded potatoes.
  2. Evenly press the hash browns mixture into the bottom and sides of the pan.
Hash brown crust mixture in a springform pan.
Hash brown crust mixture being pressed into a spring form pan on the edges.
  1. Make sure you don’t have any holes within the crust. This is very important to prevent any leakage from happening when you pour the filling into the crust.
  2. If you do, just covering it with more filling mixture. Place the pan in the freezer and freeze for at least 1 hour.
Hash brown crust in a springform pan, close up on the crust.
A quiche with a hash brown crust close up on the even layer.

Quiche Filling Ingredients

Ingredients in our Onion and Bacon Quiche with a Hash Brown crust.

Filling Process

  1. Combine filling mixture into a mixing bowl.
  2. Whisk together.
Quiche mixture in a mixing bowl.
Quiche filling mixture in a mixing bowl combined.
  1. Transfer frozen crust onto a baking sheet.
  2. Carefully pour filling into crust and bake!
A spring form pan filled with a hash brown crust on a baking sheet.
Quiche with a hash brown crust and filling on a baking sheet ready to be baked.

Make Ahead and Freezing Instructions

Make Ahead and Freezing Whole Quiche

To freeze quiche, bake as instructed then cool completely. Place in freezer uncovered until fully frozen. Tightly wrap with foil or plastic wrap. Freeze for up to 3 months for optimal freshness.

When ready to serve preheat oven to 425˚F. Place quiche onto a lightly  greased baking sheet. Bake for 30 to 35 minutes or until warmed through and crust is crisp. Remove from oven, slice and serve.

Freezing Individual Wedges

Bake and cool the quiche completely. Cut into wedges and follow the same process from above, except once the wedges are frozen wrap each piece individually in foil or plastic wrap before storing in the freezer.

A hash brown quiche that is wrapped in plastic wrap.

Tips and Tricks for Success

  • The most important thing about this recipe is to make sure you’ve filled in every single little gap throughout the hash brown crust. This is to make sure there’s no leakage that occurs when the filling is poured into the par-baked crust.
  • I like to use the bottom and sides of a glass or measuring cup to press the crust down into the bottom and sides of the pan, which will help to give you an even crust.

Variations

  • The cheddar can be swapped out for almost any cheese of your choice, like crumbled goat cheese, shredded fontina, crumbled feta, or shredded Swiss.
  • This recipe can be made vegetarian friendly by swapping the bacon out for sauteed spinach (just make sure to squeeze as much liquid from the spinach before adding it to the filling mixture).
  • You can also add diced and par-cooked potatoes or sweet potatoes to double down on the spuds and bulk this quiche up even more.

We also have this version with asparagus instead of bacon for a little variety. We used this spring form pan. Although it costs a little more than the average spring form pan, it’s a great quality and allows the quiche to release from it easily every time!

A close up of the hash brown crust on a quiche.

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A sliced bacon, cheddar, and chive quiche with hash brown crust.
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Hash Brown Crust Bacon and Cheddar Quiche

Our Hash Brown Crust Bacon and Cheddar Quiche is a fun twist on a traditional quiche. It has a crispy hash brown crust! This is a crowd pleaser, and easy on you too because you can make it ahead!
Course Breakfast, brunch
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
freeze time 1 hour
Total Time 2 hours 30 minutes
Servings 8
Calories 272kcal

Equipment

  • spring form pan

Ingredients

hash brown crust

  • 20 ounces frozen hash browns thawed
  • ½ cup white cheddar shredded
  • ½ teaspoon salt
  • ¼ teaspoon cracked black pepper

filling

  • 2 tbs unsalted butter
  • ½ onion thinly sliced
  • 6 large eggs lightly beaten
  • ½ cup heavy cream or whole milk
  • 4 rashers bacon crispy cooked and crumbled (a rasher is a slice of bacon)
  • 1 cup white cheddar cheese shredded
  • 1 tbs chives thinly sliced, plus more for garnish
  • salt and pepper to taste

Instructions

  • Squeeze as much liquid from the thawed hash browns as possible and place into a large mixing bowl. Add cheddar, salt and pepper and stir together.
  • Lightly grease a 9” spring form pan with cooking spray and evenly press the hash browns mixture into the bottom and sides of the pan, making sure you don't have any holes within the crust (this is important to prevent any leakage)
  • Place the pan in the freezer and freeze for at least 1 hour.
  • Preheat oven to 425˚F.
  • Place frozen crust until the oven and par-bake for 15 minutes. Remove from oven and slightly cool.
  • In a skillet melt butter over medium heat. Add onions and lightly caramelize for 10 to 15 minutes. Season with salt and pepper. Set aside.
  • In a large mixing bowl, combine eggs and cream. Whisk together until light and fluffy. Add remaining ingredients, including caramelized onions and stir together until mixed up. Season with salt and pepper.
  • Pour filling mixture into the par-baked crust and place into the oven.
  • Lower oven temperature to 375˚F and bake the quiche for 25 to 30 minutes or until the eggs have just set.
  • Remove quiche from oven and run a paring knife around the perimeter of the springform pan. Loosen springform pan from sides of quiche and place quiche back into the oven for an additional 10 to 15 minutes. (this will help the crust get crisp on the sides)
  • Remove quiche form oven and cool for 10 minutes.
  • Slice quiches into wedges, top with sliced chives and serve.

Video

Notes

To Make and Freeze Ahead: Bake as instructed then cool completely. Place in freezer uncovered until fully frozen. Tightly wrap with foil or plastic wrap. When ready to serve preheat oven to 425˚F.Place quiche onto a lightly greased baking sheet. Bake for 30 to 35 minutes or until warmed through and crust is crisp. Remove from oven, slice and serve.
 Freezing Individual Wedges:  Just cool the quiche completely, cut into wedges and follow the same process from above, except once the wedges are frozen wrap each piece individually in foil or plastic wrap before storing in the freezer.
Tips and Tricks For Success:
  • We recommend freezing for up to 3 months for optimal freshness.
  • The most important thing about this recipe is to make sure you’ve filled in every single little gap throughout the hash brown crust. This is to make sure there’s no leakage that occurs when the filling is poured into the par-baked crust.
  • I like to use the bottom and sides of a glass or measuring cup to press the crust down into the bottom and sides of the pan, which will help to give you an even crust.

 

Nutrition

Calories: 272kcal | Carbohydrates: 2g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Cholesterol: 216mg | Sodium: 416mg | Potassium: 122mg | Fiber: 1g | Sugar: 1g | Vitamin A: 766IU | Vitamin C: 1mg | Calcium: 188mg | Iron: 1mg

The post Hash Brown Crust Bacon and Cheddar Quiche appeared first on Spoon Fork Bacon.