The BEST Buttermilk Pancakes

No Sunday morning breakfast is complete without a tall stack of pancakes. But if you’re tired of flat flapjacks, we’re about to change your breakfast world with this buttermilk pancake recipe. You’ll love how light and fluffy these pancakes are, the tangy sweet flavor, and the little crunch that comes from the butter-browned edges. Serve these buttermilk pancakes with a little blackberry jam, syrup, and a side of bacon and scrambled eggs for a simple,…

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Buttermilk Pancake recipe with syrup poured on top.

No Sunday morning breakfast is complete without a tall stack of pancakes. But if you’re tired of flat flapjacks, we’re about to change your breakfast world with this buttermilk pancake recipe. You’ll love how light and fluffy these pancakes are, the tangy sweet flavor, and the little crunch that comes from the butter-browned edges.

Serve these buttermilk pancakes with a little blackberry jam, syrup, and a side of bacon and scrambled eggs for a simple, filling, and incredibly delicious breakfast. And if you want to enjoy these pancakes any day of the week, make extras and freeze them. They’re perfect for warming up in the toaster for a 5-minute breakfast on a busy morning!

Why We Love These Buttermilk Pancakes

  • They’re extra light and fluffy.
  • The buttermilk adds the perfect amount of tang, perfectly balanced by a light sweetness.
  • You can easily freeze any extras for a quick and delicious weekday morning breakfast!
  • Super versatile! Keep everyone happy by using various add-ins like blueberries, chocolate chips, or bananas and cinnamon!
Buttermilk pancake bite on a fork with syrup poured over it.

How to Make the BEST Buttermilk Pancakes

Ingredients

Process

1.Place all of the dry ingredients into a mixing bowl and whisk together until combined.

2. Add all remaining ingredients, except for the 3 tablespoons of (un-melted) butter.

Dry ingredients for buttermilk pancakes whisked together.
Buttermilk pancakes wet ingredients into dry.

3. Whisk the wet ingredients into the dry with a fork until no dry spots remain but the batter is still lumpy.

4. Place a griddle or skillet over medium heat. Add remaining butter and melt (if using skillet, melt butter and make pancakes in batches).

Buttermilk pancake batter in a bowl.
Butter melted in a skillet to cook buttermilk pancakes.

5. Pour 1/3 cup batter over melted butter and lower heat to medium-low. Cook pancakes until the top begins to bubble and barely set, about 3 to 4 minutes.

6. Flip and continue to cook until set, about 2 to 3 minutes. Remove from heat and serve.

Buttermilk pancakes cooking in a skillet.
Buttermilk pancakes in a skillet.
Buttermilk pancakes up close.

Tips and Tricks for the BEST Buttermilk Pancakes

  • Avoid overmixing the batter! You want to combine the wet and dry ingredients just until there are no more dry spots left. Too much mixing will make the pancakes dense and tough.
  • Pour the pancakes onto a hot griddle or pan. To see if it’s hot enough, flick just a little water onto the griddle. If it sizzles and quickly evaporates, the skillet is hot enough. This helps the outside brown nicely as the inside cooks.
  • Wait to flip the pancakes until you start to see bubbles in the top of the batter pop and form little holes. At this point, the underside and inside should be cooked enough to flip and cook just a little bit longer.
  • When your pancakes are done, avoid stacking them while you wait for everyone to be served. Stacking pancakes on top of each other can make the outside mushy instead of crispy. Keep them in a single layer until ready to serve to keep the outsides crisp!

Variations

While these pancakes are amazing when just served with a bit of butter and syrup, you can always try these delicious options as well!

  • Use Add-ins: Toss in half to one cup of blueberries, diced strawberries, mixed berries, diced bananas, chocolate chips, and any combination of add-ins to make each pancake a special treat!
Buttermilk pancakes on a platter.

Storing Leftover Batter and Reheating Pancakes

While you may be able to store some types of pancake batter in the refrigerator or freezer, buttermilk batter doesn’t keep as well. As this batter sits too long, the pancakes won’t fluff up like they will when the batter is freshly made that same day.

You can, however, store leftover cooked buttermilk pancakes. And we highly recommend doing so!

Whether you end up with a few extra pancakes or double the batch with the intention of leftovers, these pancakes can be refrigerated or frozen to enjoy later. **We recommend slightly undercooking the pancakes you intend to reheat at a later date.

To store leftover pancakes in the refrigerator: Place them on a platter or a pan in a single layer or place a small sheet of parchment paper in between a stack of pancakes. Keep them in an airtight container in the refrigerator for up to 3 days. To reheat, we recommend a toaster oven or a toaster. Just pop them in the toaster and toast on low or until they’re heated through.

To store leftover pancakes in the freezer: Place the pancakes on a sheet pan in a single layer and freeze for 2-4 hours. Then, add all of the pancakes to an airtight container or freezer bag and freeze for up to 3 months. To reheat frozen buttermilk pancakes, pop them into the toaster until heated.

Our Favorite Dishes to Serve with Buttermilk Pancakes

Buttermilk pancakes go well with any breakfast spread (or just on their own if we’re being honest!), but especially these breakfast favorites!

More Delicious Breakfast Recipes You Will Love

Buttermilk pancakes on a plate with a slice taken out of the stack.
Buttermilk Pancake recipe with syrup poured on top.
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The BEST Buttermilk Pancakes

Light, fluffy, and super simple, you'll never make pancakes any other way again after trying this recipe for the BEST buttermilk pancakes.
Course Breakfast, Main Course, Side Dish
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 3
Calories 458kcal

Equipment

Ingredients

  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter

Instructions

  • Place all dry ingredients in a mixing bowl and whisk together.
  • Add remaining ingredients, except 3 tablespoons (un-melted) butter.
  • Whisk with a fork until no dry spots remain, but the batter is still lumpy.
  • Place a griddle or skillet over medium heat. Add remaining butter and melt (if using skillet, melt butter and make pancakes in batches).
  • Pour 1/3 cup batter over melted butter and lower heat to medium-low. Cook pancakes until the top begins to bubble and barely set, 3 to 4 minutes.
  • Flip and continue to cook until set, about 2 to 3 minutes. Remove from heat and serve.

Notes

**Recipe Makes 6 Pancakes – 2 Per Serving**

Nutrition

Calories: 458kcal | Carbohydrates: 44g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 626mg | Potassium: 182mg | Fiber: 1g | Sugar: 12g | Vitamin A: 911IU | Calcium: 192mg | Iron: 2mg

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Air Fryer Tuna Melt

What makes comfort food even better? Letting the air fryer do all the work! Our Air Fryer Tuna Melt is packed with the creamy cozy flavors you love, sandwiched between two extra toasty slices of buttery bread. With a slight twist from our traditional tuna melt, this recipe gets a massive upgrade, with the air fryer making the bread extra crispy while the cheese and tuna warms and melts inside. From crab rangoon to chicken…

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The post Air Fryer Tuna Melt appeared first on Spoon Fork Bacon.

Air fryer tuna melts on a plate stacked.

What makes comfort food even better? Letting the air fryer do all the work! Our Air Fryer Tuna Melt is packed with the creamy cozy flavors you love, sandwiched between two extra toasty slices of buttery bread.

With a slight twist from our traditional tuna melt, this recipe gets a massive upgrade, with the air fryer making the bread extra crispy while the cheese and tuna warms and melts inside. From crab rangoon to chicken tenders, the air fryer does a fantastic job at adding all the crispiness of a deep frier without the time, mess, or extra grease.

Pickled red onion, dill, and chives add extra zip to the creamy tuna salad that’s absolutely craveable. The two kinds of cheese melted on top and fresh juicy tomato slices make this one of our favorite toasted sandwiches yet!

How to Make Our Air Fryer Tuna Melt

Ingredients

Air Fryer Tuna melt ingredients all laid out.

Process

  1. Add tuna, mayonnaise, celery, pickled red onion, dill, and chives to a medium-sized mixing bowl. Season with salt and pepper and stir to combine.
  2. Spread 1/2 tablespoon butter over each slice of bread and turn the two slices butter side down.
Tuna salad mixed in a bowl.
Tuna melt with butter spread on the bread.
  1. Top each butter side down slice of bread with tuna mixture.
  2. Then top with sliced tomatoes, shredded cheese and remaining slices of bread.
Tuna salad spread on a piece of bread for tuna melt.
Tomatoes on top of tuna salad on bread.
  1. Preheat the air fryer to 400˚F (if needed). Spray the air fry basket with cooking spray and place sandwiches in the coated fryer basket.
  2. Air fry tuna melt for 4 minutes. Flip the sandwich and continue to air fry for an additional 3 minutes.
Tuna melt with cheese on top of the bread ready to be toasted.
A tuna melt ready to be made in an air fryer.
  1. Remove your tuna melt from the air fryer, cut it in half, and serve.
Tuna melt in an air fryer being cooked.

Why We Love the Air Fryer Tuna Melt?

  • The tuna salad can be made two days in advance. Making the salad ahead of time makes mealtime quick and easy. This irresistible lunch can be ready in less than 10 minutes!
  • The air fryer makes the bread extra toasty. Unlike toasting the bread on a pan, the air circulation makes the bread incredibly toasty without being greasy.
  • You can easily customize the tuna salad any way you’d like! If you don’t like the herbs included, leave them out or swap them for something else. Use different cheeses, whole wheat or sourdough bread, or add some lettuce if you’d like. Start with our recipe and make it your own!
Air fryer tuna melt recipe on a plate.

Variations and Substitutions

Make this air fryer tuna melt your own with any of these variations!

  • Swap the vegetables. While we love tomato slices on our tuna melts, you can add cucumbers, lettuce, sprouts, and raw onions.
  • Change the cheeses. Freshley shredded mozzarella and cheddar add great flavor and an extra cheesy creamy texture, but you can swap the cheese (or leave it out!) for anything you’d like. Try mozzarella, sharp cheddar, pepper Jack, Monterey Jack, Havarti, Swiss, or Colby Jack are all great choices. Try any one of them or a combination!
  • Bread or no bread. While we love thick slices of sourdough or Italian bread for this sandwich, you can use a tortilla and make a wrap, or make it a low-carb lunch and wrap your tuna salad in a big crunchy romaine lettuce leaf.

Prep Ahead Instructions

To make mealtime as easy as possible, you can prepare your tuna salad up to two days in advance. Just prepare the tuna salad as per the directions, then store it in an airtight container for up to two days in the refrigerator.

When you’re ready to make your sandwich, add the tuna to your bread and proceed with the directions.

Tips and Tricks for the Best Air Fryer Tuna Melt

  • Go light on the mayo. We want the creamy texture that the mayonnaise adds, but if you add too much, the tuna salad will be wet and soggy, which isn’t what we’re going for!
  • The onions, celery and chives add taste AND texture.  You could add these ingredients powdered for the flavor, but chopping them up and mixing them in the salad adds a fresh crunch that really complements the creamy salad and toasty bread.
  • Don’t forget the flip! Flipping your tuna melt halfway through will help both sides get equally toasty.
  • Choose a hearty bread. If you pick a thin or really lightweight bread, it may not hold up to the heavy filling. Thick slices of Italian or sourdough are perfect for this sandwich.

Our Favorite Side Dishes to Serve with Our Tuna Melt

You can’t go wrong with potato chips and pickles, but to make this tuna melt a complete meal, try some of our favorite sides:

More Delicious Sandwich Recipes You Will Love

Air fryer tuna melt recipe cut with potato chips on the side.
Air Fryer tuna melt recipe on a plate.
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Air Fryer Tuna Melt

This Air Fryer Tuna Melt is the perfect pairing of toasty buttery bread and creamy cheesy tuna salad. You'll love the combination of flavors and texture in this easy and comforting lunch!
Course lunch
Cuisine American
Prep Time 8 minutes
Cook Time 7 minutes
8 minutes
Total Time 15 minutes
Servings 2
Calories 699kcal

Ingredients

tuna salad

  • 5 ounces canned tuna drained
  • 1/4 cup diced pickled red onions
  • 3 1/2 tablespoons mayonnaise
  • 3 tablespoons diced celery
  • 1 1/2 tablespoons minced dill
  • 1 tablespoons thinly sliced chives
  • salt and pepper to taste

sandwich assembly

  • 4 slices bread of choice
  • 2 tablespoons unsalted butter
  • 1/2 beefsteak tomato (or 1 vine ripe tomato) sliced
  • 2 ounces shredded cheddar
  • 2 ounces shredded mozzarella
  • salt and pepper to taste

Instructions

  • In a mixing bowl combine tuna, mayonnaise, celery, pickled red onion, dill, and chives. Season with salt and pepper and stir together.
  • Spread 1/2 tablespoon butter over each slice of bread and turn two slices butter side down.
  • Top each butter side down slice of bread with tuna mixture.
  • Top with sliced tomatoes, shredded cheese and remaining slices of bread.
  • Preheat air fryer to 400˚F (if needed).
  • Spray air fry basket with cooking spray and place sandwiches in coated fryer basket.
  • Air fry tuna melt for 4 minutes.
  • Flip sandwich and continue to air fry for an additional 3 minutes.
  • Remove from air fryer, cut in half and serve.

Notes

Tips and Tricks
  • Go light on the mayo. We want the creamy texture that the mayonnaise adds, but if you add too much, the tuna salad will be wet and soggy, which isn’t what we’re going for!
  • The onions, celery and chives add taste AND texture.  You could add these ingredients powdered for the flavor, but chopping them up and mixing them in the salad adds a fresh crunch that really complements the creamy salad and toasty bread.
  • Don’t forget the flip! Flipping your tuna melt halfway through will help both sides get equally toasty.
  • Choose a hearty bread. If you pick a thin or really lightweight bread, it may not hold up to the heavy filling. Thick slices of Italian or sourdough are perfect for this sandwich.
Prep Ahead
The filling can be made up to 2 days in advance. Transfer the filling to an airtight container and refrigerate until ready to use. 

Nutrition

Calories: 699kcal | Carbohydrates: 31g | Protein: 35g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 4431mg | Potassium: 586mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1734IU | Vitamin C: 15mg | Calcium: 475mg | Iron: 3mg

The post Air Fryer Tuna Melt appeared first on Spoon Fork Bacon.

Air Fryer Chicken Breast Recipe

This air fryer chicken breast is so simple, incredibly tender, and unbelievably juicy, all without splattering grease or heating up the oven. The air fryer is one of our favorite tabletop appliances, making foods like air fryer salmon, crab rangoon, and chicken tenders easy and fun to get on the table. With a simple seasoning mixture of garlic and onion powder, smoked paprika, cumin, and salt and pepper, these chicken breasts are incredibly flavorful and…

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

Air fryer chicken breast on a cutting board with a knife.

This air fryer chicken breast is so simple, incredibly tender, and unbelievably juicy, all without splattering grease or heating up the oven. The air fryer is one of our favorite tabletop appliances, making foods like air fryer salmon, crab rangoon, and chicken tenders easy and fun to get on the table.

With a simple seasoning mixture of garlic and onion powder, smoked paprika, cumin, and salt and pepper, these chicken breasts are incredibly flavorful and take less than 10 minutes to cook through. While you can eat these as an entree for a busy weeknight meal, we recommend making this chicken breast and using it to make a chicken caesar salad, chopped up and used in wraps, or over cherry tomato pasta.

How to Make the BEST Air Fryer Chicken Breast

Ingredients

Air fryer chicken breast ingredients on a kitchen counter.

Process

  1. Combine garlic powder, onion powder, smoked paprika, salt, cumin, and black pepper in a small bowl.
Air fryer chicken breast seasoning.
  1. Sprinkle both sides of each chicken breast with the seasoning mixture.
Air fryer chicken breast seasoned.
  1. Generously spray each chicken breast with the cooking spray on both sides and place it into the air fryer basket. Preheat the air fryer to 375˚F (if preheating is needed). Air fry the chicken breasts for 6 minutes. Flip and continue to air fry for an additional 4 to 6 minutes. Remove the chicken from the air fryer and transfer it to a cutting board. Allow the breasts to rest for 6 to 8 minutes before slicing and serving.
Air fryer chicken breast in an air fryer cooked.

Why We Love Air Fryer Chicken Breast

  • It takes only 15 minutes to make from start to finish, making these perfect for any weeknight lunch or dinner.
  • Air frying helps seal the juices inside the breast for incredibly juicy and tender meat every time.
  • You don’t have to worry about grease splatter from pan frying or the house heating up from baking in the oven.
  • The flavor is super easy to customize. We used a basic smoky and savory seasoning, but you can season this chicken any way you’d like!

Is it Necessary to Brine the Chicken Breasts?

Brining is a method of soaking your chicken in a solution of water and salt. This can help increase the tenderness, juiciness, and flavor of chicken when it’s baked, and can otherwise dry out.

While you’re welcome to brine your chicken breast before air frying, we find that this method creates tender and juicy chicken even without a brine!

Air fryer chicken breast on a cutting board.

Flavoring and Seasoning Variations

We love the simple, slightly smoky, slightly savory seasoning in this recipe, but there are countless ways you can flavor this air-fried chicken and as many ways to use it!

How to Store and Reheat Chicken Breast

Let the cooked chicken cool and place in an airtight container in the refrigerator for up to 3-5 days. You can also dice and freeze cooked chicken breast by placing in a freezer-safe container for up to three months.

To reheat your chicken breast without drying it out, preheat the oven to 300˚F and add a small amount of water to a shallow baking dish. Place the chicken in the dish and cover. Bake for 5-10 minutes, or until the chicken is heated through.

Our Favorite Dishes to Serve with Air Fryer Chicken Breast

For a complete meal, try serving this juicy chicken breast with these amazing sides:

Air fryer chicken breast recipe on a cutting board.

More Air Fryer Recipes You Will Love

Air fryer chicken breasts on a cutting board.
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Air Fryer Chicken Breast

A simple and delicious recipe for juicy and tender Air Fryer Chicken Breast in under 30 minutes! We promise you will never want to cook chicken breast another way!
Course dinner, lunch, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Servings 2
Calories 277kcal

Ingredients

  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 2 (8 ounce) boneless, skinless chicken breasts (about 1 inch thick at the thickest point)

Instructions

  • In a small bowl combine garlic powder, onion powder, smoked paprika, salt, cumin, and black pepper. Stir together. 
  • Sprinkle both sides of each chicken breast with the seasoning mixture.
  • Generously spray each chicken breast with coming spray, on both sides and place into air fryer basket.
  • Preheat air fryer to 375˚F (if needed). Air fry breasts for 6 minutes. Flip and continue to air fry for an additional 4 to 6 minutes (or until internal temperature reads 155-160˚F upon pulling from the air fryer and 165˚F after resting).
  • Remove from air fryer and transfer to a cutting board. Allow breasts to rest for 6 to 8 minutes before slicing and serving.

Nutrition

Calories: 277kcal | Carbohydrates: 4g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1430mg | Potassium: 920mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 568IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg

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Air Fryer French Fries

We’re pretty in love with this Air Fryer French Fries recipe. It’s no secret that we love the air fryer and these homemade french fries are PERFECT for making in the air fryer. You get high quality french fries without the mess of the oil, plus they’re way better for you! Not only are these french fries delicious, but they’re also so easy to make and only require a few ingredients. You can also customize…

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The post Air Fryer French Fries appeared first on Spoon Fork Bacon.

Air fryer french fries on a platter with ketchup and mayo.

We’re pretty in love with this Air Fryer French Fries recipe. It’s no secret that we love the air fryer and these homemade french fries are PERFECT for making in the air fryer. You get high quality french fries without the mess of the oil, plus they’re way better for you!

Not only are these french fries delicious, but they’re also so easy to make and only require a few ingredients. You can also customize them and flavor them to your exact liking, which is a huge plus!

How to Make Our Air Fryer French Fries

Ingredients

Process

Garlic Butter

  1. Combine the melted butter, minced garlic and parsley. Set aside.
Oil, garlic, and herbs, with melted butter in a bowl to drizzle on air fryer french fries.

Fries

  1. Cut potatoes into 1/4 inch thick sticks. Submerge potatoes into cold water and soak for 1 hour. Drain fries and thoroughly dry between two clean towels.
  2. Transfer fries to a clean, dry bowl and toss together with olive oil, cornstarch, garlic powder, salt, and pepper.
Cut french fries drying on paper towels.
French fries seasoned in a bowl with salt and pepper.
  1. Spray air fryer basket with cooking spray and line with a single layer of fries.
  2. Air fry French fries at 400˚F for 8 minutes (preheating air fryer prior to using, if needed). Gently toss fries and continue to air fry for an additional 5 to 6 minutes.
French fries laid out in an air fryer.
French fries in an air fryer cooked.
  1. Remove from air fryer basket and transfer to a clean bowl. Top fries with garlic butter and toss together. Season with parmesan and salt and toss together.
French fries tossed with garlic butter.

Tips for the Best Air Fryer French Fries

  • Allowing the cut potato to soak in water and then drying well will remove some of the starch from the potatoes, allowing them to crisp up better.
  • Tossing the uncooked fries in a bit of cornstarch will also help to create a crispy exterior.
  • Try to cut the potato sticks into even sizes to ensure even air frying.
  • Give the air fryer basket a good shake while air frying to ensure the french fries don’t stick together and get crispy.

Variations and Substitutions

We made our fries into air fryer garlic (and parmesan) fries bc we love the flavors, but you can definitely keep them plain as well! We also love them with:

Condiments for Dipping

What to Serve with Our Air Fryer French Fries

French fries obviously go well with a ton of different dishes, but some of our favorites are:

Air fryer french fries with garlic butter.

More Delicious Air Fryer Recipes You Will Love

Air fryer french fries on a platter with ketchup and mayo.
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Air Fryer French Fries

Super crispy and delicious Air Fryer French Fries are here and absolutely glorious! It's so satisfying making your own homemade french fries, and the air fryer makes it so easy without all the greasy mess! We promise you will never make french fries another way!
Course Appetizer, Side Dish, Snack
Cuisine French
Prep Time 15 minutes
Cook Time 12 minutes
soak time 1 hour
Total Time 1 hour 27 minutes
Servings 3
Calories 313kcal

Ingredients

garlic butter

  • 3 tablespoons unsalted butter melted
  • 2 minced garlic cloves
  • 1 teaspoons minced parsley

air fryer fries

  • 1 pound (scrubbed clean and dried) russet potatoes (about 2 potatoes)
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon salt plus more for sprinkling
  • 1 teaspoon cornstarch
  • 1/4 teaspoon black pepper
  • 2 1/2 tablespoons freshly grated Parmesan plus more for sprinkling

Instructions

garlic butter

  • Combine the melted butter, minced garlic and parsley. Set aside.

fries

  • Cut potatoes into 1/4 inch thick sticks.
  • Submerge potatoes into cold water and soak for 1 hour.
  • Drain fries and thoroughly dry between two clean towels.
  • Transfer fries to a clean, dry bowl and toss together with olive oil, garlic powder, salt, and pepper.
  • Spray air fryer basket with cooking spray and line with a single layer of fries.
  • Air fry French fries at 400˚F for 8 minutes (preheating air fryer prior to using, if needed). Gently toss fries and continue to air fry for an additional 5 to 6 minutes.
  • Remove from air fryer basket and transfer to a clean bowl.
  • Top fries with garlic butter and toss together. Season with parmesan and salt and toss together.
  •   Transfer fries to a plate and top with more grated parmesan. Serve.

Notes

Tips for the Best Air Fryer French Fries
  • Allowing the cut potato to soak in water and then drying well will remove some of the starch from the potatoes, allowing them to crisp up better.
  • Tossing the uncooked fries in a bit of cornstarch will also help to create a crispy exterior.
  • Try to cut the potato sticks into even sizes to ensure even air frying.
  • Give the air fryer basket a good shake while air frying to ensure the french fries don’t stick together and get crispy.

Nutrition

Calories: 313kcal | Carbohydrates: 31g | Protein: 5g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 853mg | Potassium: 680mg | Fiber: 2g | Sugar: 1g | Vitamin A: 388IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 2mg

The post Air Fryer French Fries appeared first on Spoon Fork Bacon.

One Pot Fettuccine Alfredo Recipe

There are only a few dishes I would consider as comforting and simple as Fettuccine Alfredo and this One Pot Fettuccine Alfredo Recipe takes the simplicity factor to the next level. I love this recipe so much. It’s the perfect one pot pasta recipe for a weeknight meal thats easy to throw together after a very long day and with only a handful of basic ingredients. I also love this recipe because it’s a little…

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The post One Pot Fettuccine Alfredo Recipe appeared first on Spoon Fork Bacon.

Fettuccine Alfredo in a bowl and twirled on a fork.

There are only a few dishes I would consider as comforting and simple as Fettuccine Alfredo and this One Pot Fettuccine Alfredo Recipe takes the simplicity factor to the next level. I love this recipe so much. It’s the perfect one pot pasta recipe for a weeknight meal thats easy to throw together after a very long day and with only a handful of basic ingredients.

I also love this recipe because it’s a little lighter than the standard version because of the mixture of milk and chicken stock used for the sauce, replacing heavy cream. Although any dry fettuccine will work, I love using this brand! It’s a little more expensive than other brands, but the texture is almost like fresh pasta when cooked.

How to Make Our One Pot Fettuccine Alfredo

Ingredients

The beauty of Fettuccine Alfredo is the simplicity of the ingredients. You only need a handful of ingredients to make this indulgent recipe.

Ingredients in our One Pot Fettuccine Alfredo recipe.

Process

  1. Add all of the ingredients, except Parmesan, into a large pot.
One pot fettuccine alfredo in pot with a wooden spoon.
  1. Bring the mixture to a boil over medium-high heat. Once mixture is boiling, reduce the heat to medium and simmer, stirring frequently, until most of the liquid has been absorbed and the pasta is al dente. Remove the pot from the heat and add Parmesan.
  2. Stir in the Parmesan until the sauce is thick and creamy.
Fettuccine alfredo with fresh parmesan on top to be mixed in.
Close up of fettuccine alfredo with a wooden spoon.
  1. Season with salt and pepper as needed, top with more Parmesan and serve.
A close up of one pot fettuccine alfredo with cracked black pepper and a fork.

Tips and Tricks for one pot Fettuccine Alfredo success!

  • Using unsalted chicken stock (or broth) will allow you to control the amount of salt in the dish, ensuring that the final product won’t be too salty.
  • Using full or partial fat milk will help to ensure a creamy and thick sauce, while still being a little healthier then heavy cream.
  • It’s important to frequently stir the dish throughout the simmering process so that the pasta cooks evenly and doesn’t stick to the bottom of the pot or to itself.

FAQs

What is Fettuccine Alfredo?

Fettuccine Alfredo is a simple Italian pasta dish that consists of (ideally fresh) fettuccine noodles tossed with butter and parmesan cheese. When the cheese and butter melt together, it makes a delicious and creamy Alfredo sauce.

Is Alfredo actually a sauce in Italy?

Many people outside of Italy are surprised to learn that ‘alfredo sauce’ doesn’t actually exist in Italy. Although there are many cheese and butter sauces, the term Alfredo sauce only came about when a restaurant owner in Rome, Alfredo di Lelio, who was popular with American tourists decided to name his butter, cheese and linguine dish after himself.

Two bowls of fettuccine alfredo with a fork in one.

Variations

  • Broccoli: Stir frozen broccoli (no need to thaw!) into the mixture about 5 minutes before adding Parmesan to sauce.
  • Chicken: Begin by adding 2 tablespoons oil to the pot. Season 2 thinly sliced chicken breasts with salt and pepper and sear on each side for about 5 minutes. Remove from pot and allow chicken to rest. Cook one pot Fettuccine Alfredo in same pot as directed. Once Parmesan has been added, chop chicken into bite sized pieces and toss into pasta.
  • Peas: About 3 minutes before Parmesan is added to sauce, stir in 1 cup frozen peas (no need to thaw!).
  • Shrimp: Begin by adding 2 tablespoons oil to the pot. Season 12 large shrimp (already peeled and deveined) with salt and pepper and sear on each side for about 3 minutes. Add 1/4 cup water or stock and cover to steam, about 1 minute. Remove shrimp from pot and set aside. Cook one pot Fettuccine Alfredo in same pot as directed. Once Parmesan has been added, toss shrimp into pasta.
One pot fettuccine alfredo in a bowl with a fork in the pasta.

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A recipe for one pot fettuccine alfredo in a bowl with a fork.
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One Pot Fettuccine Alfredo recipe

This creamy One Pot Fettuccine Alfredo is the perfect comfort food, that's both delicious and so easy to make! We love one pot pasta recipes because they make weeknight dinners a breeze and this one is at the top of our list!
Course dinner
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 429kcal

Ingredients

  • 2 cups milk
  • 1 cup chicken stock
  • 8 oz dried Fettuccine
  • 3 tbsp unsalted butter
  • 2 garlic cloves minced
  • 1 tsp salt
  • ¼ tsp cracked black pepper
  • cup grated parmesan cheese plus more for garnish

Instructions

  • Place all ingredients, except Parmesan, into a Dutch oven or large skillet.
  • Place pot over medium-high heat and bring mixture to a boil. Should take about 4 to 5 minutes to reach a boil.
  • Once liquid is boiling, reduce heat to medium and simmer for 15 to 20 minutes, stirring frequently, until most of the liquid has been absorbed and the pasta is al dente.
  • Remove from heat and stir in Parmesan until sauce is thick and creamy. Season with more salt and pepper as needed.
  • Top pasta with more Parmesan and serve.

Video

Notes

Tips
  • Using unsalted chicken stock (or broth) will allow you to control the amount of salt in the dish, ensuring that the final product won’t be too salty.
  • Using full or partial fat milk will help to ensure a creamy and thick sauce, while still being a little healthier then heavy cream.
  • It’s important to frequently stir the dish throughout the simmering process so that the pasta cooks evenly and doesn’t stick to the bottom of the pot or to itself.

Nutrition

Serving: 1serving | Calories: 429kcal | Carbohydrates: 49g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 92mg | Sodium: 860mg | Potassium: 373mg | Fiber: 2g | Sugar: 8g | Vitamin A: 571IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 1mg

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One Pot Pasta Recipe (with Zucchini and Sausage)

One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish. While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini for this recipe since its thicker texture holds up well with the chunky…

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One pot pasta with sausage and zucchini.

One-pot dinners are our favorite type of weeknight meal. Like our other one-pot meals, Mulligatawny Soup and Fettuccine Alfredo, cooking is as easy as cleaning up with everything being one in one dish.

While any one-pot pasta is a clear winner, we’ve combined savory spicy sausage with fresh zucchini, seasonings, plenty of parmesan cheese, and of course, pasta! We love using bucatini for this recipe since its thicker texture holds up well with the chunky sausage and half-moons of zucchini. For an extra special weeknight dinner, serve with a big loaf of garlic bread and a simple side salad.

How to Make Our One Pot Pasta Recipe

Ingredients

One pot pasta recipe ingredients on a kitchen counter.

Process

  1. Place a large pot over medium-high heat. Add the oil and sauté the sausage until browned and crumbled, 2 to 3 minutes.
  2. Add onions and sauté for 4 to 5 minutes.
Sausage cooking in a pot.
Sausage and onions cooking in a pot to make one pot pasta.
  1. Add the zucchini, garlic and thyme and continue to sauté for 2 minutes, then season with salt and pepper.
  2. Pour stock into the pot and bring to a boil. Add pasta and lower heat to medium.
Sausage and onions in a pot with zucchini.
One pot pasta recipe cooking in a pot.
  1. Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and the pasta is al dente, then season with salt and pepper.
  2. Top with freshly grated parmesan and toss together.
Pasta with zucchini and sausage.
One pot pasta with parmesan on top.
  1. Adjust seasonings and serve with more fresh grated parmesan and thyme.
One pot pasta in a couple of bowls with a fork in it.

Tips for the BEST One Pot Pasta

Follow these tips for the best sausage and zucchini one-pot pasta dinner!

  • When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
  • Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
  • If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.

Variations

To mix things up a bit or use what you have, try these easy variations:

  • Use yellow summer squash instead of or in addition to the zucchini.
  • Along with parmesan cheese, you can also use pecorino romano or mozzarella cheese.
  • Swap the spicy Italian sausage with mild, or use chicken or turkey sausage instead.
  • If you don’t have bucatini, use spaghetti or fettuccini noodles instead.
  • Can swap the chicken stock with vegetable stock if needed.
Two bowls of one pot pasta recipe.

Delicious Side Dishes to Serve with Our One Pot Pasta

While this dish can absolutely be a one-pot meal with the pasta, veggies, and meat in one dish, it also goes amazingly well with:

Storing and Reheating Leftovers

To store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.

To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!

Close up on a bowl of one pot pasta.

More Delicious Pasta Recipes You Will Love

One pot pasta recipe in a bowl with a fork.
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One Pot Pasta Recipe (with Sausage and Zucchini)

Add this delicious and easy one pot pasta recipe to your weeknight menu (this week!) You'll love how simple and flavorful this dish is with spicy sausage, garden-fresh zucchini, and perfectly al dente bucatini pasta! And with only one pot to wash, clean up is just as easy!
Course dinner, Main Course
Cuisine Italian, Italian-american
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 618kcal

Ingredients

  • 3 tablespoons olive oil divided
  • 2 spicy Italian sausages casings removed
  • 1 chopped yellow onion
  • 2 zucchini sliced lengthwise, then thinly sliced (into 1/2 circles)
  • 2 minced garlic cloves
  • 1 1/2 tablespoons minced thyme
  • 2 1/2 cups chicken stock
  • 1/2 pound bucatini
  • 1/2 cup freshly grated Parmesan
  • salt and pepper to taste

Instructions

  • Place a large pot over medium-high heat. Add oil and sauté sausage until browned and crumbled, 2 to 3 minutes.
  • Add oninos and sauté for 4 to 5 minutes.
  • Add zucchini, garlic and thyme and continue to sauté for 2 minutes. Season with salt and pepper.
  • Pour stock into the pot and bring to a boil.
  • Add pasta and lower heat to medium.
  • Simmer for 15 to 20 minutes, stirring occasionally, until most of the liquid has evaporated and pasta is al dente. Season with salt and pepper.
  • Top pasta with parmesan and carefully toss until well combined. Adjust seasonings and serve with more fresh grated parmesan and thyme.

Notes

Follow these tips for the best sausage and zucchini one-pot pasta dinner!
    • When browning your sausage, crumble it as it cooks with a wooden spoon. We recommend leaving the crumbles a little larger (like in the pictures) to make it easier to get on the fork while eating.
    • Use freshly grated parmesan cheese. Pre-shredded parmesan can sometimes have anti-caking agents on it that prevent the cheese from melting into the smooth creamy sauce we’re after with this recipe.
    • If you’re substituting the bucatini with another type of pasta (might we recommend another long noodle like fettuccine or spaghetti), be sure to follow the directions on the box for how long to boil the particular noodles you’re using to prevent over-cooking them.
Storing and Reheating Leftovers
To store any leftovers, keep this pasta in an airtight container in the refrigerator for up to 4 days.
To reheat, you can either microwave the pasta in 30-second increments until heated through or reheat it on the stovetop over low-medium heat until warmed through. If the pasta seems a little dry, just add a splash of chicken broth, and be sure to top with more freshly grated parmesan before enjoying your leftovers!
 

Nutrition

Calories: 618kcal | Carbohydrates: 55g | Protein: 25g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 51mg | Sodium: 1544mg | Potassium: 783mg | Fiber: 4g | Sugar: 8g | Vitamin A: 419IU | Vitamin C: 27mg | Calcium: 222mg | Iron: 3mg

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Grinder Pasta Salad

Our obsession with Italian antipasto salad doesn’t end with the Ginder Sandwich (or viral grinder salad). We had to take this addictive flavor combination one step further with our grinder pasta salad recipe. This twist on a classic salad and sandwich is one of our favorites! This pasta salad has three kinds of Italian meat, fresh mozzarella, juicy tomatoes, pepperoncini peppers, and crisp romaine tossed with al dente cavatappi pasta and dressed with our homemade…

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Grinder pasta salad in a bowl with a spoon in it.

Our obsession with Italian antipasto salad doesn’t end with the Ginder Sandwich (or viral grinder salad). We had to take this addictive flavor combination one step further with our grinder pasta salad recipe. This twist on a classic salad and sandwich is one of our favorites!

This pasta salad has three kinds of Italian meat, fresh mozzarella, juicy tomatoes, pepperoncini peppers, and crisp romaine tossed with al dente cavatappi pasta and dressed with our homemade salad dressing. It’s perfect for a picnic, potluck, or lunch to enjoy at home.

The addition of pasta to this grinder salad recipe makes it more filling to work as a meal itself. Or, you can serve it alongside Baby Back Ribs or grilled Spatchcock Chicken as a unique and filling side dish.

Why is This Called a Grinder Pasta Salad?

If you’ve had the TikTok viral Grinder Salad, you’ve eaten a variation of an antipasto salad, an Italian salad with a mix of cured meats, tangy vegetables, and fresh cheese. We added a fun twist to make this a pasta salad recipe filled with all the Italian flavors and textures you’ll find in a Ginder sandwich. But instead of bread, we added al dente cavatappi noodles.

We really love how the noodles soak up the salad dressing and add a delicious and filling element to this recipe!

Grinder pasta salad in a bowl with ingredients on the side.

How to Make Our Pasta Salad Recipe

Ingredients

Grinder pasta salad ingredients all laid out to make the recipe.

Process

  1. In a mixing bowl, combine the dressing ingredients and whisk until well blended.
  2. In another mixing bowl, add the remaining ingredients.
Ingredients for the dressing to make the Grinder Pasta Salad recipe in a bowl all mixed together.
Ingredients for the grinder pasta salad in a bowl waiting to be mixed.
  1. Pour the salad dressing over the salad ingredients. Toss together until evenly combined. Serve.
Grinder pasta salad recipe in a bowl just mixed together with the dressing.

Make Ahead and Storing Pasta Salad

This recipe is easy to meal prep the morning of or even the day before.

To prepare this salad in advance:

You can prepare the salad dressing and store in an airtight container in the refrigerator for up to 4-5 days.

You can also mix all ingredients except for the lettuce and tomatoes in a bowl with a lid and keep them in the refrigerator for up to 3 days. Add the lettuce and tomatoes just before serving to keep them from getting too soggy.

Leftovers with the lettuce and tomatoes added will last for around 24 hours in the refrigerator.

Grinder pasta salad being served onto plates.

Variations and Substitutions

  • Use iceberg lettuce instead of romaine.
  • Swap the cured meats. We love the mixture of mortadella, soppressata, and salami, but you can also choose from roasted turkey, prosciutto, Spanish chorizo, and pepperoni.
  • Swap the mozzarella for havarti, mozzarella, fontina, or Swiss.
  • Any short pasta shape will work. You can use rigatoni, penne, farfalle, orecchiettte, elbow, or ziti.
  • Instead of pepperoncini and cherry peppers (if these are a little too spicy), you can use pickles, marinated peppers, cornichons, or olives.
  • While we love our creamy salad dressing, you can always make this pasta salad lighter with our red wine vinaigrette!

What to Serve with Our Pasta Salad Recipe

While this pasta salad is enough to qualify as a meal in our book, it complements so many other dishes as well. Try serving it with any of these favorites!

More Delicious Picnic Salad Recipes You Will Love

Grinder pasta salad recipe in a bowl up close.
Grinder pasta salad up close with a spoon in the bowl.
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Grinder Pasta Salad

Our Grinder Pasta Salad recipe is packed with Italian meats, fresh cheese, tangy and spicy pepperoncini, and a decadently creamy salad dressing all mixed with perfectly al dente pasta. You'll love this fun twist on a classic sandwich favorite!
Course Appetizer, Salad, Side Dish
Cuisine American-Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 469kcal

Ingredients

salad dressing

  • 2/3 cup mayonnaise
  • 2 1/2 teaspoons red wine vinegar
  • 2 teaspoons minced oregano leaves (or 1 teaspoon dried)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch sugar

pasta salad

  • 1/2 pound cooked cavatappi
  • 1 thinly sliced romaine heart
  • 1/4 ounce thinly sliced red onion
  • 4 thinly sliced pepperoncinis
  • 8 ounces mini mozzarella balls
  • 3 ounces thinly sliced mortadella
  • 2 ounces thinly sliced soppressata
  • 2 ounces thinly sliced salami
  • 10 halved cherry tomatoes
  • 4 chopped pickled cherry peppers optional
  • 2 tablespoons grated Parmesan
  • salt and pepper to taste

Instructions

salad dressing

  • In a mixing bowl combine dressing ingredients.

assembly

  • In another mixing bowl add remaining ingredients.
  • Pour dressing over salad ingredients.
  • Toss together until evenly combined. Serve.

Nutrition

Calories: 469kcal | Carbohydrates: 16g | Protein: 17g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 0.05g | Cholesterol: 48mg | Sodium: 1772mg | Potassium: 257mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1844IU | Vitamin C: 13mg | Calcium: 182mg | Iron: 2mg

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Cacio e Pepe Recipe

I’ve been on such a simple pasta kick lately and this Cacio e Pepe Recipe is high on that list. I love everything about this pasta – the simplicity, minimal ingredient list, how delicious it is, and how fast it comes together! I promise you’ll love this no brainer, delicious, super quick recipe for your next weeknight dinner! What is Cacio e Pepe? Cacio e Pepe (pronounced ca-cho ee pepe) is a Roman pasta dish…

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A close up of a swirled pile of cacio e pepe.

I’ve been on such a simple pasta kick lately and this Cacio e Pepe Recipe is high on that list. I love everything about this pasta – the simplicity, minimal ingredient list, how delicious it is, and how fast it comes together! I promise you’ll love this no brainer, delicious, super quick recipe for your next weeknight dinner!

What is Cacio e Pepe?

Cacio e Pepe (pronounced ca-cho ee pepe) is a Roman pasta dish that translates to “cheese and pepper”. The simple dish consists of spaghetti, black pepper and Pecorino Romano (and in our case a little butter too!)

How to Make Our Cacio e Pepe Recipe

Ingredients

Ingredients for cacio e pepe.

Ingredients to Note:

  • Pecorino Romano: We love using a microplane to grate the cheese. It’s fine grate helps the cheese to melt into the dish really evenly. See our Cacio E Pepe Variations below for alternatives to this cheese.
  • Pasta: Bucatini is kind of like spaghetti, except it’s slightly thicker and is in the form of a tube.
Block of cheese, cup of grated cheese, and a microplane.
Close up of uncooked bucatini noodles.

Process

  1. Bring a large pot of water to a boil and generously season with salt. Add pasta and cook until al dente.
  2. Drain pasta in a colander.
Uncooked bucatini noodles in a pot of water on stovetop.
Glass measuring cup with pasta water.
  1. Reserve some pasta water.
Cooked bucatini noodles in a strainer.
  1. Place skillet (or same pot used to cook pasta) over medium heat and add pasta back into pot.
  2. Add reserved pasta water and butter.
Bucatini noodles in a skillet.
Cooked bucatini noodles in a skillet with pads of butter.
  1. Toss together.
  2. Add grated cheese and black pepper and continue to toss together until sauce comes together and is smooth and creamy.
A close up of cooked bucatini noodles.
Bucatini in a skillet with parmesan.
  1. Top with more grated cheese and serve.
A close up of finished cacio e pepe.

Tools You Will Need

Cacio e Pepe Variations

  • Pecorino Romano is a hard, Italian sheep’s milk cheese. It has sharp, rich nutty flavor, making it the perfect cheese for this simple pasta dish. If you don’t have it or can’t find it Parmigiano-Reggiano is a totally acceptable alternative.
  • Make this recipe gluten free by swapping out your favorite gluten free pasta.
  • Add a protein to the pasta like sautéed shrimp or grilled chicken.
  • Keep it vegetarian friendly, but bulk it up with some vegetables like steamed peas or steamed/sautéed broccoli.
  • Bring some heat to the dish with a pinch of crushed red pepper flakes.
  • Add some texture to the dish by topping it off with some butter toasted breadcrumbs.

Tips and Tricks for Cacio e Pepe Success

This is such a simple recipe, we’re confident anyone can successfully make this dish! The one issue we see people running into when making this dish is the cheese clumping up when tossing it together with the pasta. The addition of warm pasta water is the answer! The starchy water helps to create a creamy, saucy consistency that perfectly coats the pasta.

A close up of a bowl of cacio e pepe, twirled on a fork.

What to Serve with Our Cacio e Pepe Recipe

This cacio e pepe recipe is a simple but rich dish so we like to pair it with leafy greens tossed in a light dressing. We also like to serve this with some simple Roasted Root Vegetables, our Grilled Avocado Salad and our Balsamic Grilled Baby Carrots.

Reheating Leftovers

We rarely have any leftovers with this dish because we tend to inhale the entire thing in one sitting, but if you do happen to have leftovers, we have a couple of easy ways to reheat them to ensure it’s just as good as when you made it fresh! Leftovers can be stored in an airtight container, in the refrigerator for up to 3 days.

To Reheat on Stovetop

Place your leftover pasta in the skillet with a splash of water to help loosen things up. Cook on medium low – and just long enough to heat through. You don’t want to dry out the pasta. Top with more cheese if you have it and serve.

To Reheat in a Microwave

Place your leftover pasta in a microwave safe bowl. Splash a little water into the bowl and microwave for 45 seconds. Take it out and give it a little stir. Don’t worry if it’s still a little watery, this will help steam the pasta back to life. Return to microwave and head for another minute or until fully cooked through. Make sure you don’t overheat this dish, or you will dry the pasta out!

Bowl of Cacio e Pepe with a fork and spoon.

This cacio e pepe recipe is the perfect weeknight dinner to throw together, especially if you’re in a pinch for time and ingredients. I love using this brand of pasta, but you can use any pasta of your choice.

Bowl of Cacio e Pepe with a fork and spoon.

More Delicious Pasta Recipes You Will Love

A close up of a swirled pile of cacio e pepe.
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Cacio e Pepe Recipe

We love this Cacio e Pepe Recipe because it requires only 4 ingredients! It's also really quick to make which makes this perfect for weeknight dinners. This dish is truly indulgent and packs a ton of flavor.
Course dinner
Cuisine Italian
Diet Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 621kcal

Ingredients

  • 8 oz dried bucatini or spaghetti
  • 2 tbsp unsalted butter
  • ½ cup freshly grated Pecorino Romano plus more for garnish
  • ½ tsp cracked black pepper toasted

Instructions

  • Fill a large pot with water and bring to a boil over high heat.
  • Add a small handful of salt and pasta to boiling water.
  • Cook pasta, stirring occasionally until al dente, 6 to 8 minutes.
  • Drain pasta, reserving 2/3 cup pasta water.
  • Pour pasta back into pot or into a large skillet and place over low heat.
  • Add pasta water and butter and toss together until butter just melts.
  • Add grated cheese and black pepper and continue to toss together until cheese melts and a creamy sauce forms.
  • Top with more grated cheese and serve.

Video

Notes

Tips and Tricks for Success
This is such a simple recipe, we’re confident anyone can successfully make this dish! The one issue we see people running into when making this dish is the cheese clumping up when tossing it together with the pasta. The addition of warm pasta water is the answer! The starchy water helps to create a creamy, saucy consistency that perfectly coats the pasta.

Nutrition

Serving: 1g | Calories: 621kcal | Carbohydrates: 86g | Protein: 23g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 308mg | Potassium: 274mg | Fiber: 4g | Sugar: 3g | Vitamin A: 459IU | Calcium: 290mg | Iron: 2mg

The post Cacio e Pepe Recipe appeared first on Spoon Fork Bacon.

Hawaiian Macaroni Salad

I love Hawaiian Macaroni Salad so much! It’s delicious, creamy and so simple to make! It’s the perfect side dish to bring to a bbq or picnic. It also holds and transports really well and can be made ahead of time! Ours is extra special because we add a small scoop of canned tuna into our mac salad, giving it an extra special, delicious flavor. Trust us, it’s the key ingredient in our simple and…

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The post Hawaiian Macaroni Salad appeared first on Spoon Fork Bacon.

Hawaiian style macaroni salad in a bowl with serving bowls nearby.

I love Hawaiian Macaroni Salad so much! It’s delicious, creamy and so simple to make! It’s the perfect side dish to bring to a bbq or picnic. It also holds and transports really well and can be made ahead of time!

Ours is extra special because we add a small scoop of canned tuna into our mac salad, giving it an extra special, delicious flavor. Trust us, it’s the key ingredient in our simple and very delicious Hawaiian macaroni salad!

How to Make Hawaiian Macaroni Salad

Ingredients

Hawaiian Macaroni Salad ingredients on a kitchen counter.

Process

  1. Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes stirring occasionally. Drain and set aside.
  2. Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper.
Cooked elbow macaroni in a colander.
The start of making Hawaiian style macaroni salad.
  1. Stir together.
  2. In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
Making Hawaiian style macaroni salad.
Hawaiian style macaroni salad ingredients in a bowl.
  1. Fold together until thoroughly mixed together. Season with salt and pepper. Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.
Hawaiian style macaroni salad in a bowl.

Tools You Will Need

Macaroni salad made in the Hawaiian style in a bowl with a spoon in it.

Why Add Tuna?

I know the addition of canned tuna might sound strange, but it adds a really nice touch of savory, delicious yet subtle umami flavor to the overall dish – without making the macaroni salad taste fishy at all (I promise!). It’s what makes our Hawaiian macaroni salad truly special!

Variations for our Hawaiian Macaroni Salad

  • If you want a more authentic version, you can omit the celery and red onion and grate the carrot instead.
  • Sometimes I like to add bonito flakes, instead of tuna, to the mayo mixture for an even more savory and umami flavor. If replacing the tuna for bonito flakes, just add 1 1/2 teaspoons.
  • You can swap out the mayo for Kewpie, which is a Japanese mayonnaise. It has a richer, more eggy and slightly sweeter flavor than American mayonnaise and is delicious!
  • For a vegan version, replace the mayonnaise with veganaise and either omit the tuna or replace it with a tuna alternative, like Good Catch.
Hawaiian style macaroni salad in a bowl with some served.

Healthier Macaroni Salad

Yes, there’s a lot of mayo in this recipe. It’s what makes the salad extra creamy and delicious, but if you’re looking for a healthier version you can sub some or all of the mayo with plain greek yogurt or some whipped cottage cheese!

Make Ahead Instructions

Our macaroni salad can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. If making ahead of time, reserve 2/3 cup of the may mixture and fold it into the macaroni salad before serving.

What to Serve with Hawaiian Macaroni Salad

The creamy side dish goes really well with a variety of dishes. Some of our favorite dishes to serve our mac salad with are:

Close up on a big bowl of Hawaiian Macaroni Salad recipe.

More Delicious Side Dishes You Will Love

Hawaiian style macaroni salad in a bowl with serving bowls nearby.
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Hawaiian Macaroni Salad

A rich and creamy Hawaiian Macaroni Salad recipe that only requires a handful of ingredients and couldn't be easier to make! It's a delicious side dish that pairs so well with so many different dishes, like Carne Asada, Bulgogi, and BBQ Beef Brisket!
Course Side Dish
Cuisine hawaiian
Prep Time 10 minutes
Cook Time 8 minutes
Chill Time 1 hour
Total Time 1 hour 18 minutes
Servings 6
Calories 343kcal

Ingredients

  • ½ pound elbow macaroni
  • 1 small carrot peeled and diced
  • 1 celery stalk trimmed and diced
  • 2 tablespoons finely diced red onion
  • 1 1/2 cups mayonnaise
  • 2 1/2 tablespoons canned tuna drained
  • 2 tablespoons apple cider vinegar
  • salt and pepper to taste

Instructions

  • Fill a large pot with water, place over high heat and bring to a boil. Add some salt and the macaroni and stir. Boil macaroni for about 7 to 8 minutes stirring occasionally. Drain and set aside.
  • Place mayonnaise, tuna and vinegar in a small bowl. Season with salt and pepper and stir together.
  • In a large bowl combine macaroni, celery, carrot, red onion, and mayo mixture.
  • Fold together until thoroughly mixed together. Season with salt and pepper.
  • Place mixture in the refrigerator for at least an hour and season with more salt and pepper, as needed, before serving.

Notes

Healthier Macaroni Salad

Yes, there’s a lot of mayo in this recipe. It’s what makes the salad extra creamy and delicious, but if you’re looking for a healthier version you can sub some or all of the mayo with plain greek yogurt or whipped cottage cheese!

Make Ahead Instructions

Our macaroni salad can be made up to 3 days ahead of time and stored in an airtight container in the refrigerator. If making ahead of time, reserve 2/3 cup of the may mixture and fold it into the macaroni salad before serving.

Nutrition

Calories: 343kcal | Carbohydrates: 30g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 203mg | Potassium: 144mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1723IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

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Taco Dip Recipe

We are so excited about our Taco Dip Recipe! This recipe is so simple, makes a great appetizer or snack for a crowd and is always devoured in minutes! We love the free form nature of this dip too -you can see all the delicious layers and it’s still very scoop friendly. How to Make Our Taco Dip Recipe Ingredients Process Ground Beef Chipotle Sour Cream Assembly Why We Love This Taco Dip Recipe We…

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

Taco dip on a platter with chips and beer on the side.

We are so excited about our Taco Dip Recipe! This recipe is so simple, makes a great appetizer or snack for a crowd and is always devoured in minutes! We love the free form nature of this dip too -you can see all the delicious layers and it’s still very scoop friendly.

How to Make Our Taco Dip Recipe

Ingredients

Process

Taco dip ingredients all laid out on a kitchen counter to make the recipe.

Ground Beef

  1. Place a skillet over medium heat and add oil. Add beef and brown, breaking apart with a wooden spoon. Season with salt and pepper.
  2. Add cumin, garlic powder, chili powder, onion powder, and smoked paprika and stir together for 1 minute. Stir in tomato paste and stock until bee is evenly coated. Lower heat to medium low and simmer for 5 minutes, stirring occasionally. Set aside and slightly cool.
Ground beef cooking in a skillet.
Ground beef cooking in a skillet with spices to make taco dip.

Chipotle Sour Cream

  1. Place sour cream, chipotle peppers and lime juice into a food processor and blend together until smooth.
Sour cream and chipotles combined to make a sour cream for taco dip.

Assembly

  1. Spread chipotle sour cream in a thin layer onto a platter.
  2. Top with an even layer of ground beef mixture.
Sour cream on a platter for taco dip.
Sour cream with ground beef on top for taco dip.
  1. Top beef with shredded lettuce, then half the tomatoes.
  2. Top with shredded cheese and finally with remaining tomatoes. Season with black pepper and serve with tortilla chips.
Taco dip with toppings being added to the top.
Taco dip with cheese and tomatoes added to the top.

Why We Love This Taco Dip Recipe

We love this taco dip recipe for so many reasons! The flavors are so good. It’s really like eating a crunchy ground beef taco in dip form. It’s such an easy appetizer to make and you can prep all of it a day or two ahead of time and assemble it right before serving. We also love this dip because it feeds a crowd and doesn’t cost much to get it all together!

Variations and Substitutions

  • If you want to go the more traditional 7 layer dip route, you can add a layer of guacamole and a layer of refried beans to this dip.
  • We love substituting the ground beef for carne asada, ground chicken or turkey or even for some crumbled tofu (for a vegetarian option).
  • For even more flavor, make a batch of pico de gallo to sprinkle on top instead of just diced tomatoes OR spoon some roasted tomato salsa on top!
  • Swap the shredded cheddar out for shredded pepper jack cheese or crumbled queso fresco.
  • Add some fresh sliced or pickled jalapeños for a kick.
Taco dip with chips dipped into it on a plate.

Prep Ahead Instructions

All the components can be prepped up to 2 days ahead of time. Keep each component in a separate, airtight container and refrigerate until ready to use.

When ready to serve, heat taco meat up in a skillet over medium-low heat or microwave for 2 to 3 minutes before assembling.

What to Serve with Our Taco Dip Recipe

There are so many delicious dishes that would go great served with our taco dip and some of our favorites are:

More Delicious Dip Recipes You Will Love

Taco dip with tortilla chips on the side.
Taco dip on a platter with chips and beer on the side.
Print

Taco Dip Recipe

A free form Taco Dip Recipe that everyone will love! It tastes just like a crunchy beef taco, but in dip form! We promise it'll be a huge hit at your next party, bbq, picnic, potluck, etc!
Course Appetizer, Side Dish, Snack
Cuisine mexican american
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8
Calories 229kcal

Ingredients

ground beef

  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 2 teaspoons cumin
  • 1/3 cup beef or chicken stock
  • salt and pepper to taste

chipotle sour cream

  • 1 cup sour cream
  • 2 chipotle peppers in adobo
  • 1 lime juiced

assembly

  • 3 ounces shredded cheddar
  • 2 roma tomatoes seeded and diced
  • 2/3 cup shredded iceberg lettuce

Instructions

ground beef

  • Place a skillet over medium heat and add oil. Add beef and brown, breaking apart with a wooden spoon. Season with salt and pepper.
  • Add cumin, garlic powder, chili powder, onion powder, and smoked paprika and stir together for 1 minute.
  • Stir in tomato paste and stock until bee is evenly coated. Lower heat to medium low and simmer for 5 minutes, stirring occasionally. Set aside and slightly cool.

chipotle sour cream

  • Place sour cream, chipotle peppers and lime juice into a food processor and blend together until smooth.

assembly

  • Spread chipotle sour cream in a thin layer onto a platter.
  • Top with an even layer of ground beef mixture.
  • Top beef with shredded cheese, then half the tomatoes.
  • Top with shredded lettuce and finally with remaining tomatoes. 
  • Season with black pepper and serve with tortilla chips.

Notes

Prep Ahead Instructions
All the components can be prepped up to 2 days ahead of time. Keep each component in a separate, airtight container and refrigerate until ready to use.
When ready to serve, heat taco meat up in a skillet over medium-low heat or microwave for 2 to 3 minutes before assembling.
Variations and Substitutions
  • If you want to go the more traditional 7 layer dip route, you can add a layer of guacamole and a layer of refried beans to this dip.
  • We love substituting the ground beef for carne asada, ground chicken or turkey or even for some crumbled tofu (for a vegetarian option).
  • For even more flavor, make a batch of pico de gallo to sprinkle on top instead of just diced tomatoes OR spoon some roasted tomato salsa on top!
  • Swap the shredded cheddar out for shredded pepper jack cheese or crumbled queso fresco.
  • Add some fresh sliced or pickled jalapeños for a kick.

Nutrition

Calories: 229kcal | Carbohydrates: 6g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 615mg | Potassium: 389mg | Fiber: 1g | Sugar: 3g | Vitamin A: 788IU | Vitamin C: 6mg | Calcium: 126mg | Iron: 2mg

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