Spoon Fork Bacon

Chicken Noodle Soup

Jenny Park — Mon, 26 Oct 2026 11:00:00 +0000

Is there anything more comforting than a big bowl of hearty Chicken Noodle Soup? It’s definitely a staple in our households and something we enjoy multiple times a week during chilly fall and winter months.

Our recipe is simple, jam packed with shredded chicken, egg noodles and perfectly tender vegetables. It’s one of the best chicken noodle soup recipes you’ll taste, we promise!

How to make our chicken noodle soup recipe

Process

Place a large pot over medium heat and melt butter.
Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper.

Add garlic, thyme and chives to onion mixture.
Stir together and continue to sauté for 2 to 3 minutes or until onion and celery begin to get translucent.

Pour stock into the pot and bring to a boil. Season with salt and pepper.
Once soup is boiling add egg noddles and chicken.

Stir together and season with salt and pepper.
Simmer for 8 to 10 minutes, until noodles are soft and cooked through.

Adjust seasonings as needed and serve.

Tools you will need

Variations for chicken noodle soup recipe

Stir some leafy greens in at the end, like spinach or kale, for added fiber.
Replace the egg noodles for any shaped pasta you have on hand. If you only have long strand pasta, then just break them up into ‘spoonable’ pieces.
Add more vegetables like zucchini or broccoli florets!
Use a homemade chicken stock if you have it on hand or prefer it!

Importance of the quality of stock

Since our recipe uses a store bought stock, to save on time, it’s really important that the stock is a high quality stock with great flavor. It serves as the backbone of the overall soup! On the chance you aren’t able to use really great stock, you can improve the flavor by adding a small amount of Better Than Bouillon in chicken flavor (starting with 1 teaspoon and adjusting to taste (because of the salt content).

As we mentioned above, you can definitely use a homemade stock if that’s your preference! It’s definitely the route we take if we happen to have some in the fridge or freezer.

Make ahead instructions forchicken noodle soup

When chicken noodle soup sits, the noodles tend to soak up all the liquid. To prevent all the stock from being soaked up by the noodles (and the noodles in turn getting soggy) we recommend prepping and storing the soup differently from if you were to make and serve it fresh.

Make ahead

To make our soup ahead of time, prep the soup as the instructions are written, but omit the noodles. Then in a separate pot, boil the noodles in some water until al dente. Drain and gently rinse to cool. Store the soup in an airtight container and the noodles in a separate airtight container and store in the refrigerator for up to 3 days.

When ready to reheat, pour the soup into a pot and simmer over medium-high heat. Once soup is simmering, pour the noodles in and stir. Simmer for a few more minutes until heated through. Re-season with salt and pepper as needed.

More delicious soup recipes you will love

Chicken Noodle Soup

A simple, delicious and comforting Chicken Noodle Soup Recipe that can be made in just 30 minutes! Our classic recipe is loaded with shredded chicken, hearty egg noodles, simple vegetables, and will fill you up in no time.

Course dinner, lunch, main dish, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 510kcal

Author Teri & Jenny

Ingredients

2 tablespoons unsalted butter
1/2 yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced or thinly sliced
2 garlic cloves, minced
1 tablespoon minced thyme
1 tablespoon thinly sliced chives
6 cups unsalted chicken stock
8 ounces wide egg noodles
3 cups cooked and shredded chicken
salt and pepper to taste

US Customary – Metric

Instructions

Place a large pot over medium heat and melt butter.
Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper.
Add garlic, thyme and chives and continue to sauté for 2 to 3 minutes or until onion and celery begin to get translucent.
Pour stock into the pot and bring to a boil. Season with salt and pepper.
Once soup is boiling add egg noddles and chicken, stir and simmer for 8 to 10 minutes, until noodles are soft and cooked through.
Adjust seasonings and serve.

Notes

Make Ahead Instructions for Our Chicken Noodle Soup

Make Ahead

Nutrition

The post Chicken Noodle Soup appeared first on Spoon Fork Bacon.

Chicken Noodle Soup

Jenny Park — Mon, 26 Oct 2026 11:00:00 +0000

Our recipe is simple, jam packed with shredded chicken, egg noodles and perfectly tender vegetables. It’s one of the best chicken noodle soup recipes you’ll taste, we promise!

How to make our chicken noodle soup recipe

Process

Place a large pot over medium heat and melt butter.
Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper.

Add garlic, thyme and chives to onion mixture.
Stir together and continue to sauté for 2 to 3 minutes or until onion and celery begin to get translucent.

Pour stock into the pot and bring to a boil. Season with salt and pepper.
Once soup is boiling add egg noddles and chicken.

Stir together and season with salt and pepper.
Simmer for 8 to 10 minutes, until noodles are soft and cooked through.

Adjust seasonings as needed and serve.

Tools you will need

Variations for chicken noodle soup recipe

Stir some leafy greens in at the end, like spinach or kale, for added fiber.
Replace the egg noodles for any shaped pasta you have on hand. If you only have long strand pasta, then just break them up into ‘spoonable’ pieces.
Add more vegetables like zucchini or broccoli florets!
Use a homemade chicken stock if you have it on hand or prefer it!

Importance of the quality of stock

As we mentioned above, you can definitely use a homemade stock if that’s your preference! It’s definitely the route we take if we happen to have some in the fridge or freezer.

Make ahead instructions forchicken noodle soup

Make ahead

More delicious soup recipes you will love

Chicken Noodle Soup

Course dinner, lunch, main dish, Side Dish

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 510kcal

Author Teri & Jenny

Ingredients

2 tablespoons unsalted butter
1/2 yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced or thinly sliced
2 garlic cloves, minced
1 tablespoon minced thyme
1 tablespoon thinly sliced chives
6 cups unsalted chicken stock
8 ounces wide egg noodles
3 cups cooked and shredded chicken
salt and pepper to taste

US Customary – Metric

Instructions

Place a large pot over medium heat and melt butter.
Add onion, carrot and celery and sauté for 4 to 5 minutes. Season with salt and pepper.
Add garlic, thyme and chives and continue to sauté for 2 to 3 minutes or until onion and celery begin to get translucent.
Pour stock into the pot and bring to a boil. Season with salt and pepper.
Once soup is boiling add egg noddles and chicken, stir and simmer for 8 to 10 minutes, until noodles are soft and cooked through.
Adjust seasonings and serve.

Notes

Make Ahead Instructions for Our Chicken Noodle Soup

Make Ahead

Nutrition

The post Chicken Noodle Soup appeared first on Spoon Fork Bacon.

Pumpkin Cake with a Maple Glaze

Jenny Park — Sun, 25 Oct 2026 11:00:00 +0000

This Pumpkin Cake with a maple glaze is one of my favorite cakes ever! It’s fluffy, moist, and filled with a delicious pumpkin spice flavor. This is easily one of my favorite cakes! Not only is the texture and flavor delicious, but it’s SO easy to make! This is by far one of the best fall/winter cakes ever!

How to make our pumpkin cake with maple glaze

Cake Ingredients

Cake Process

Preheat oven to 350˚F. Place flour, cinnamon, baking soda, nutmeg, ginger, all-spice, salt, and baking powder in a mixing bowl and whisk together.
Place oil and both sugars in another mixing bowl and whisk together.

Add eggs to the sugar mixture, 1 at a time, scraping down the sides of each bowl after each addition, and beat together until well combined. Stir in vanilla.
Pour one third flour mixture into the wet mixture and mix together. Add half the pumpkin puree and continue to mix together.

Add another third of the flour mixture and whisk together. Stir in the remaining pumpkin puree and mix together.
Whisk in the remaining flour mixture and stir until no lumps remain (batter will be thick, but still pourable).

Pour the batter into a lightly greased, 9 inch bundt pan and bake for 60 to 70 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Allow the cake to cool for 15 minutes before inverting onto a cooling rack.

Then allow cake to finish cooling, about 2 hours.

Glaze Ingredients

Glaze Process

In a small bowl whisk together maple syrup, milk, vanilla, and salt.
Add powdered sugar and gently whisk together until glaze is smooth.

Transfer glaze to a liquid measuring cup and pour glaze over the cooled cake.
Finish a with sprinkle of chopped pistachios. Slice and serve.

Make ahead instructions

Cake

The cake can be made up to 2 days ahead of time for optimal freshness! Once cake has been made, cool completely. Once cooled, carefully place back into bundt pan and cover tightly with plastic wrap. Keep cake in a cool, dry place away for direct sunlight (or refrigerate). Invert cake onto a cake platter or stand. Glaze cake a few hrs (up to 8 hours) before serving and garnish with pistachios.

Glaze

The glaze can be made up to 5 days ahead of time. Store in an airtight container and press a piece of plastic wrap directly over icing before covering with airtight lid. Refrigerate until ready to used. When ready to use, remove glaze from refrigerator and allow glaze to sit at room temperature for at least 30 minutes, up to 2 hours. Stir glaze well, adding a tablespoon or two more powdered sugar, if needed.

Long term storing instructions for pistachio cake

The cake can be frozen whole or in individual slices (pre-glazed is best for quality for up to 2 months.

To freeze whole, cool completely before tightly wrapping in several layers of plastic wrap. Freeze until to use. When ready to use, thaw in the refrigerator overnight or unwrap and thaw at room temperature for 2 to 3 hours.

To freeze slices, wrap each slice tightly in several layers of plastic wrap. Freeze until each slice is fully frozen then carefully transfer to a large resealable bag and continue to freeze until ready to use. Thaw the same as you would a whole cake.

Tips and tricks for the BEST pumpkin cake

For a thicker glaze, add 2 to 3 more tablespoons powdered sugar to the glaze.
Don’t over whisk the ingredients together. Doing so will make your cake dense.
Allow cake to cool in the pan before inverting it to ensure it holds together.
We love using a bundt cake shape for this cake, not only is it beautiful, but it allows for the thick and fluffy texture of the cake to really come through!

More cozy pumpkin desserts you will love

Pumpkin Cake with a Maple Glaze

The BEST Pumpkin Cake with Maple Glaze you will ever taste! This simple cake is packed with so much delicious pumpkin spice flavor. It has a lovely fluffy and moist texture to match it's unbeatable flavor! The perfect fall and winter cake!

Course Dessert

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 366kcal

Author Teri & Jenny

Ingredients

pumpkin cake

2 3/4 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/4 teaspoons ground nutmeg
1 teaspoon ground ginger
1 teaspoon all-spice
1 teaspoon salt
1/2 teaspoon baking powder
1 cup vegetable oil
1 1/2 cups light brown sugar
1 cup pure cane sugar
4 large eggs room temperature
1 teaspoon vanilla extract or paste
1 (15 ounce) can pure pumpkin puree

maple glaze

3 tablespoons maple syrup
3 tablespoons whole milk
1 teaspoon vanilla extract or vanilla paste
1 3/4 cups sifted confectioners sugar
pinch salt

garnish

3 tablespoons chopped pistachios

US Customary – Metric

Instructions

cake

Preheat oven to 350˚F.
Place flour, cinnamon, baking soda, nutmeg, ginger, all-spice, salt, and baking powder in a mixing bowl and whisk together.
Place oil and both sugars in another mixing bowl and whisk together.
Add eggs to the sugar mixture, 1 at a time, scraping down the sides of each bowl after each addition, and beat together until well combined.
Stir in vanilla.
Pour one third flour mixture into the wet mixture and mix together. Add half the pumpkin puree and continue to mix together.
Add another third of the flour mixture and whisk together. Stir in the remaining pumpkin puree and mix together.
Whisk in the remaining flour mixture and stir until no lumps remain (batter will be thick, but still pourable).
Pour the batter into a lightly greased, 9 inch bundt pan and bake for 60 to 70 minutes or until a toothpick comes out clean when inserted into the center of the cake.
Allow the cake to cool for 15 minutes before inverting onto a cooling rack. Then allow cake to finish cooling, about 2 hours.

glaze

In a small bowl whisk together maple syrup, milk, vanilla, and salt. Add powdered sugar and gently whisk together until glaze is smooth.

assembly

Transfer glaze to a liquid measuring cup and pour glaze over the cooled cake.
Finish a with sprinkle of chopped pistachios. Slice and serve.

Notes

**1 (9 inch) bundt cake**

Make Ahead Instructions

Cake

Glaze

Nutrition

The post Pumpkin Cake with a Maple Glaze appeared first on Spoon Fork Bacon.

French Onion Soup

Jenny Park — Mon, 19 Oct 2026 12:31:40 +0000

We absolutely love French Onion Soup. It’s a soup that only requires a handful of simple ingredients, but when made with care it packs such a delightful punch of caramelized onion flavor. Topped with slices of warm bread and gooey, melted cheese, it’s a perfect cozy weather soup we want to eat all fall and winter long!

How to make the BEST French onion soup

Ingredients

Process

Place a large pot over medium heat and melt butter and oil together. Add onions and season with salt and pepper.
Lower heat to low and cook down and caramelize for 20 minutes, occasionally stirring. Then add thyme, sugar and more salt and pepper.

Increase heat to medium-high and continue to cook down for an additional 15 minutes. Stirring frequently.
Add stock and vermouth and bring the soup to a simmer. Simmer for about 15 minutes. Adjust seasoning as needed.

Discard the thyme stems and ladle soup into 4 oven safe bowls.
Place bowls onto a baking sheet and top each soup with 1 to 2 slices of bread.

Add shredded cheese over the top of the pieces of bread.
Turn broiler on high. Broil for about 1 minute, or until the cheese begins to bubble and brown. Serve immediately.

Why we love this recipe

We love the very rich and savory flavors you get with just a handful of simple ingredients. The onions are cooked down perfectly, releasing SO much flavor into the soup. You also can’t beat the crisp soaked bread topped with bubbly cheese to top everything off. Delicious!

Tips for making French onion soup

We love the simplicity and depth of flavor of our French onion soup recipe, but there are a few important things to do and remember for the best soup experience!

We use yellow onions which have a more mild, less acidic flavor than white onions. They also hold up better through longer cook times, which make them great for caramelizing.
Add a small amount of sugar to help with the caramelization. Although onions have natural sugars in them we like to add just a touch of sugar to them when caramelizing to help draw out the natural sugars and help them caramelize.
Raising the heat after caramelizing the onions on low heat. This will allow the onions to obtain their dark color and to fully caramelize after they’ve sweated and cooked down over low heat.
Use a high quality, flavorful beef stock. Since the soup uses only a few ingredients, it’s important to use high quality ingredients, especially when it comes to the beef stock, which will impact the flavor of the overall french onion soup along with the caramelized onions.
Add some beef bouillon to the soup if you’re unable to find of use a high quality stock of your liking. This will help to enhance the overall flavor for the soup. We like using Better Than Bouillon brand (only when needed).

Make ahead and freezing instructions

Make ahead

Our recipe for French onion soup can be made up to 5 days ahead of time. To make soup ahead of time, cool completely, then pour into an airtight container and store in the refrigerator until ready to use.

When ready to use, pour into a pot and simmer over medium heat for 7 to 10 minutes. Pour into bowls, top with toasted baguette slices, shredded cheese and broil.

Freezing

Our French onion soup recipe can be frozen for up to 2 months. To freeze, cool completely, then pour into a freezer friendly container and store in the freezer until ready to use. Remember to leave some air space in the container to account for it expanding a bit as it freezes.

When ready to use, transfer soup to the refrigerator and thaw overnight. Pour soup into a pot and simmer over medium heat for 7 to 10 minutes. Adjust seasonings as needed. Pour into bowls, top with toasted baguette slices, shredded cheese and broil.

What to serve with our French onion soup recipe

We love this soup on its own, but when we’re craving an even heartier meal we love serving it a few different things such as:

More cozy soup recipes you will love

French Onion Soup Recipe

The BEST French Onion Soup Recipe you'll ever make! We love the depth of flavor you get from only a handful of simple ingredients. We guarantee you'll be making this delicious soup all fall and winter long!

Course dinner, lunch, Main Course, Soup

Cuisine French

Prep Time 20

Cook Time 40

Servings

Calories 566kcal

Author Teri & Jenny

Ingredients

6 tablespoon unsalted butter
1 1/2 tablespoons extra virgin olive oil
2 large yellow onions thinly sliced
1 teaspoon sugar
6 sprigs fresh thyme
32 ounces high quality beef stock
1 1/2 tablespoons dry vermouth
8 slices sourdough baguette sliced into 1/2" thick pieces and lightly toasted
8 ounces shredded gruyere cheese
salt and pepper to taste

US Customary – Metric

Instructions

Place a large pot over medium heat and melt butter and oil together. Add onions and season with salt and pepper.
Lower heat to low and cook down and caramelize for 20 minutes, occasionally stirring.
Increase heat to medium-high, add thyme sprigs, sugar and season with salt and black pepper. Continue to cook down for an additional 15 minutes. Stirring frequently.
Add stock and vermouth and bring the soup to a simmer. Simmer for about 15 minutes. Adjust seasoning as needed.
Discard the thyme stems and ladle soup into 4 oven safe bowls.
Place bowls onto a baking sheet and top each soup with 2 slices of bread followed by 2 ounces shredded cheese.
Turn broiler on high. Broil for about 1 minute, or until the cheese begins to bubble and brown. Serve immediately.

Video

Notes

**Makes 1 1/2 quarts of soup (each serving is about 12 ounces)**

Tips for Making French Onion Soup

We use yellow onions which have a more mild, less acidic flavor than white onions. They also hold up better through longer cook times, which make them great for caramelizing.
Add a small amount of sugar to help with the caramelization. Although onions have natural sugars in them we like to add just a touch of sugar to them when caramelizing to help draw out the natural sugars and help them caramelize.
Raising the heat after caramelizing the onions on low heat. This will allow the onions to obtain their dark color and to fully caramelize after they’ve sweated and cooked down over low heat.
Use a high quality, flavorful beef stock. Since the soup uses only a few ingredients, it’s important to use high quality ingredients, especially when it comes to the beef stock, which will impact the flavor of the overall french onion soup along with the caramelized onions.
Add some beef bouillon to the soup if you’re unable to find of use a high quality stock of your liking. This will help to enhance the overall flavor for the soup. We like using Better Than Bouillon brand (only when needed).

Nutrition

The post French Onion Soup appeared first on Spoon Fork Bacon.

Crispy Chicken Thighs (in a Creamy Mushroom Sauce)

Jenny Park — Sun, 18 Oct 2026 11:00:00 +0000

I can practically hear the knife cutting through the golden, crackling skin into the juicy, tender meat of a perfectly cooked, crispy chicken thigh. Cue the mouthwatering now. We’ve solved the soggy chicken skin problem by searing our chicken thighs on the stove before nestling them into a pan of creamy mushroom sauce and baking through. This method creates perfectly cooked, crispy chicken thighs every single time.

You’ll love the complex, tangy flavor of the creamy mushroom sauce, which combines yogurt, Dijon, seasonings, and white wine for the most luxuriously silky texture. Not only does the sauce add incredible flavor to the chicken, but it makes everything you serve with it that much better. Drizzled over mashed potatoes or roasted cauliflower, this dish becomes a family favorite comfort meal any time of year.

How to make crispy chicken thighs

Ingredients

Process

Preheat oven to 375˚F. Place a large skillet over medium-high heat. Once skillet is hot add oil. Season chicken well with salt and pepper.
Add chicken, skin-side down to skillet. Sear chicken thighs for 5 to 6 minutes or until skin has browned.

Flip chicken and cook for an additional 5 to 6 minutes.
Remove thighs from skillet and set aside. Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.

Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.

Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
Remove skillet from oven and place onto stovetop with no heat. Remove thighs from skillet and add a dollop of yogurt.

stir yogurt into sauce until fully incorporated. Place over low heat and barely simmer, just to heat the yogurt sauce through.
Adjust seasonings (salt and pepper) and whisk in a little more stock to thin sauce, if needed. Place chicken thighs back into skillet and serve.

How to achieve the crispiest chicken thighs

Creating a truly crispy skin on chicken thighs comes down to a few simple, but non-negotiable, steps. If you skip any of them, you risk chewy, rubbery skin instead of the golden, crackling crust you’re after.

Remove all moisture from the skin by patting it dry with paper towels. If you have time, leave the chicken thighs uncovered in the refrigerator for up to an hour before cooking to help dry them out even further.
Season the skin well on all sides, not just the top.
Make sure your pan is hot when you add the oil and that the oil is hot when you add the chicken. The oil should be between 325°F and 350°F. Test the temperature with an instant-read thermometer or, if you don’t have one, by dropping a tiny piece of flour into the oil. If the flour immediately sizzles, the pan should be hot enough.
Cook the chicken skin side down first, and don’t move it. When the skin is crispy, the chicken should release naturally from the pan, but this can take anywhere from 5 to 7 minutes. While you’re waiting, don’t move or disturb the chicken.
Make sure you finish the chicken in the oven skin-side up, keeping the skin above the sauce line in the pan.

Plain yogurt alternatives for the sauce

Plain yogurt gives this sauce a creamy texture and a subtle tanginess, but if you don’t have any on hand, there are a few other options you can use:

Plain Greek yogurt: Greek yogurt (of any fat percentage) is thicker than traditional yogurt but has the same tangy flavor and creamy texture.
Sour cream: You can swap sour cream 1:1 for yogurt in this recipe. The nutrition will be different, as sour cream generally has a much higher fat content than yogurt, but it will provide the same tanginess and texture.
Heavy cream: This is the more traditional option for mushroom sauces and gives the sauce a rich, creamy texture without the tang of yogurt.
Full-fat coconut milk: For a dairy-free version, use full-fat coconut milk, which gives the sauce similar richness and body. Be prepared for this alternative to change the flavor, but coconut pairs well with mushrooms and thyme, so it will still be delicious.

Tips and tricks for success

To keep the sauce silky smooth and creamy, wait a couple of minutes after taking the pan out of the oven before adding the yogurt. If the sauce is too hot, the yogurt could curdle, breaking the sauce and ruining the velvety texture we’re after. As extra assurance, let the yogurt sit at room temperature for 30 minutes before adding it, or temper it by stirring a few spoonfuls of warm sauce into it first, which helps bring the temperature up slowly.

Don’t forget to remove the chicken thighs from the pan before adding the yogurt. Getting these out of the way lets you fully combine the yogurt into the sauce without risking it soaking into the skin before serving.

How to store and reheat chicken thighs

This dish is best served immediately after you’ve taken it out of the oven, as the longer it sits, the less crispy the skin will get from absorbing the sauce. However, it still makes for delicious leftovers!

To store chicken thighs and mushroom sauce:

Let the chicken and sauce cool completely, then refrigerate in an airtight container for up to 4 days.

To reheat:

We recommend reheating the chicken thighs on the stove. Heat a pan over medium-high heat and add the chicken and sauce. If it’s too thick, whisk in a splash of chicken stock. Heat until warmed through.

If you want the skin to be as crispy as possible when reheating, we recommend heating the chicken and sauce separately. Heat the sauce on the stove as directed above, and heat the chicken in the air fryer at 350°F for 5 to 7 minutes, or until warmed through and sizzling.

What to serve with our crispy chicken thighs

Our number one side dish for these crispy chicken thighs is mashed potatoes. The creamy mushroom sauce serves as an indulgent gravy, making everything on the plate taste that much better! Roasted potatoes, smashed potatoes, and mini hasselback potatoes are also great options.

Instead of potatoes, simple steamed rice or egg noodles are a great starchy option to help you soak up every little bit of the sauce.

To balance the meal out, a simple green side salad, Caesar salad, or roasted green beans are all great complements.

More Delicious Chicken Recipes You Will Love

Crispy Chicken Thighs (in a Creamy Mushroom Sauce)

Crispy chicken thighs with golden crackling skin are nestled in a luxuriously light and flavorful mustard-yogurt sauce for an easy weeknight comfort meal that hits the spot every single time.

Course dinner

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 418kcal

Author Teri & Jenny

Ingredients

1 1/2 tablespoons olive oil
4 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
4 ounces sliced cremini mushrooms
4 ounces stemmed and sliced shiitake mushrooms
1 minced garlic clove
1/2 minced shallot about 2 tablespoons
1 tablespoon minced thyme
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 cup unsalted chicken stock
1/2 cup plain yogurt
salt and pepper to taste
fresh thyme leaves, garnish

US Customary – Metric

Instructions

Preheat oven to 375˚F.
Place a large skillet over medium-high heat. Once skillet is hot add oil.
Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
Sear chicken thighs for 5 to 6 minutes or until skin has browned.
Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
Remove from heat, remove thighs from skillet. Stir yogurt into sauce until fully incorporated (wait a ciuple minutes if the skillet is very hot to avoid the yogurt breaking as its stirred into the stock mixture. Adjust seasonings (salt and pepper) and whisk in a little more stock to thin sauce, if needed. Place chicken thighs back into skillet and serve topped with thyme.

Notes

Tips and tricks for success

Nutrition

The post Crispy Chicken Thighs (in a Creamy Mushroom Sauce) appeared first on Spoon Fork Bacon.

Lamb Kofta

Teri Lyn Fisher — Mon, 12 Oct 2026 11:00:00 +0000

This Lamb Kofta recipe is so good! I love making this dish because it packs a TON of flavor. I always double the recipe because the leftover lamb kofta is my favorite to eat the next day – cold over a simple salad, but it also reheats really well!

We love pairing our lamb kofta over a bed of fragrant basmati rice and serving it with shredded lettuce with tomatoes and cucumbers for a bit of crunch and freshness. A side of tzatziki (cucumber yogurt sauce) and hummus, if you have it, are also really nice additions to this meal!

What is lamb kofta?

Lamb kofta is a Middle Eastern dish made up of ground lamb, onion, garlic, a variety of spices, formed into a log, balls or patties and grilled. The dish is often found both skewered, kabob style, and not skewered, depending on cooking style and preference.

Our version uses shallots instead of onion and lightly sautés the shallot, garlic and spices before adding it to the ground lamb for a less acidic and more melt in your mouth flavor and texture.

Where is lamb kofta from?

Lamb Kofta is mostly associated with Middle Eastern cuisine, but the dish is actually found in a lot of different places. It’s not clear where Lamb Kofta specifically originated from. India, and Central Asia are among some of them. The dish varies depending on where it is from. Middle Easters koftas are usually made from lamb.

A lot of people ask if Lamb Koftas are Greek? There is a Greek version of Lamb Kofta. Greek or Balkin versions typically use beef, pork, and lamb together, or just one variety. In India, there are vegetarian versions of kofta prepared with ingredients like potatoes, banana, paneer, or calabash, and most often served with a curry or gravy.

How to make our lamb kofta recipe

Ingredients

Process

Place a skillet over medium-high heat. Once skillet is hot, add some oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté.
Add cumin and coriander (and ginger, if using ground dry) and continue to sauté. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool.

In a mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
Mix together until fully combined.

Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a log shape. Press a skewer into the center of each lamb log and form the meat around the skewer until secure.
Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers. Grill skewers on each side until just cooked through with nice grill marks. Remove from heat, transfer to a platter.

Tools You Will Need

What to serve with lamb kofta

The best part of lamb kofta are all the accompaniments. We love the fact you can pick and choose from a big plate of delicious sides. Our favorite thing to do is to make a Lamb Kofta taco. We love wrapping the kofta in pita and smothering it with tzatziki, before topping it will lettuce, cucumbers and tomatoes. Here is a list of really delicious pairing suggestions:

tzatziki – the creamy sauce goes so well with the lamb
sliced cucumbers – we love the crunch of the cucumber and bright flavor
basmati rice – the aroma of basmati rice is a favorite of ours
lettuce – shredded romaine lettuce! Just like from the cucumber, we love the crunchy texture and fresh, mild flavor, but you can use any lettuce of your choice!
sliced/diced tomatoes or halved cherry tomatoes – the sweet acidity creates a nice balance from the lamb
pita bread – we love stuffing everything into a nice piece of pita for the perfect bite. If you grill it, even better!
hummus
fresh lemon wedges or halves to squeeze on top of everything
chopped parsley – to garnish everything
mint leaves
cilantro leaves
sliced red onion

Why we love this recipe

We absolutely LOVE this lamb kofta recipe because it’s easy to make, is packed with so much flavor, and is a great source of protein! Along with the typical ways to serve these koftas, we also love to take them off their skewers. Sometimes we’ll chop them up and throw them into a salad, slide them into a hot dog or hoagie bun with top with lots of sauce for a delicious meal!

Variations for our lamb kofta recipe

If you don’t have skewers, or don’t want to fuss with skewers you can make these into meatballs or patties.
Use other kinds of lean ground meat – if you don’t like lamb, you can substitute for ground chicken, pork, or beef.
If you don’t have shallots, you can substitute with diced sweet onion.

Tips and tricks for lamb kofta success

Make sure to pre-soak your skewers if you are using wood or bamboo. You don’t want them to catch on fire!
Be sure to not over mix the ground lamb mixture when you are combining all of the ingredients together to avoid the lamb getting tough when grilled.
When you form the skewers, we find it easiest to have a bowl of water next to you so you can dip your hands in it while forming the skewers or meatballs. This will prevent the meat mixture from sticking to your hands.
If you are nervous about cooking meat, we get it! It’s always such a bummer to under cook or over cook your meat. We suggest you invest in a nice instant read thermometer. The thermapen we linked to is expensive, but so so worth it! For ground lamb, you want an internal temperature of 160°F

More delicious lamb recipes you will love

Lamb Kofta

This Lamb Kofta recipe packs a ton of flavor. The ground lamb is seasoned with a mixture of dried spices and fresh herbs, then grilled to perfection. Serve these Lamb Koftas with basmati rice, or get yourself a spread going and add tomatoes, cucumbers, lettuce, hummus and tzatziki.

Course dinner, Main Course

Cuisine Middle Eastern

Prep Time 15

Cook Time 21

Total Time 36

Servings

Calories 243kcal

Author Teri & Jenny

Equipment

6 bamboo skewers (12” long and 1/2” wide), soaked in water (~30 minutes)

Ingredients

1 tablespoon neutral oil divided
1 small minced shallot (about 3 tablespoons)
2 minced garlic cloves
1 teaspoon minced (or ground) ginger
2 teaspoons cumin
1 teaspoon coriander
1 pound ground lamb
½ bunch finely chopped parsley (about 1/4 cup)
1/4 bunch finely chopped mint leaves (about 2 tablespoons)
salt and cracked black pepper to taste

US Customary – Metric

Instructions

Place small skillet over medium-high heat. Once skillet is hot, add 1 teaspoon oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté for 4 to 5 minutes.
Add cumin and coriander (and ginger, if using dry ground) and continue to sauté for 1 minute. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool, about 10 minutes.
In a large mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
Mix together until fully combined.
Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a 1 ½” by 7” log. Press a skewer into the center of each lamb log and form the meat around the skewer until secure, leaving about a 4” handle on the bottom and a 1” handle on top.
Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers, about 1” apart. Grill skewers on each side, for 6 to 8 minutes or until just cooked through, with nice grill marks. Remove from heat, transfer to a platter
Serve with a bed of basmati rice and a romaine, cucumber and tomato side salad and hummus of choice. Serve.

Video

Notes

*Makes 6 (7” each) Kebabs*

Tips and tricks for lamb kofta success

- Make sure to pre-soak your skewers if you are using wood or bamboo. You don’t want them to catch on fire!

- Be sure to not over mix the ground lamb mixture when you are combining all of the ingredients together to avoid the lamb getting tough when grilled.

- When you form the skewers, we find it easiest to have a bowl of water next to you so you can dip your hands in it while forming the skewers or meatballs. This will prevent the meat mixture from sticking to your hands.

- If you are nervous about cooking meat, we get it! It’s always such a bummer to under cook or over cook your meat. We suggest you invest in a nice instant read thermometer. The thermapen we linked to is expensive, but so so worth it! For ground lamb, you want an internal temperature of 160°F

Nutrition

The post Lamb Kofta appeared first on Spoon Fork Bacon.

Tomato Soup Recipe

Jenny Park — Sun, 11 Oct 2026 11:00:00 +0000

I get so excited to make our Tomato Soup Recipe every year! My favorite time to make it is the very end of summer leading into fall. I’m able to find the best, super ripe and sweet roma tomatoes this time of year, which makes the best tasting tomato soup.

Our homemade tomato soup takes a little bit of time to make, but it’s totally worth it and very easy to make! My mouth waters every time I think about this soup! It’s incredible on its own, with a gooey grilled cheese (classic!) or with our buttery garlic bread!

How to make the BEST tomato soup recipe

Ingredients

Process

Preheat oven to 375°F. Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast tomatoes.

While tomatoes are in the oven, melt the butter in a large pot. Add onion and sauté.
Stir in the garlic and thyme and sauté.

Add crushed tomatoes, basil leaves, dried basil, and sugar. Season with salt and pepper.
Stir the mixture and reduce the heat to medium or medium-low and simmer.

Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
Continue to simmer soup, stirring occasionally.

Carefully pour hot soup into a blender.
Place a clean dish towel over the closed lid and blend until smooth.

Pour soup back into the pot.
Stir in the cream until fully incorporated.

Simmer tomato basil soup for 2 to 3 minutes before ladling into bowls. Top each serving of tomato soup with fresh basil leaves. Serve.

Tools you will need

Fresh vs canned tomatoes for our tomato soup recipe

I mentioned earlier that I love using fresh roma tomatoes at their peak ripeness for our recipe and it’s true! Fresh roma tomatoes are my first preference because they have amazing flavor (that become even more concentrated and delicious once they’re roasted).

That doesn’t mean you can’t get amazing results with whole canned tomatoes. I love that high quality canned tomatoes are so readily available. The flavors are also already nicely concentrated, so the roasting step can be skipped all together (which will save you about 45 minutes!). Just add a 28 ounce can of whole peeled tomatoes to the pot, as you would with the roasted tomatoes.

Overall, the most important aspect of out tomato soup recipe is to use high quality tomatoes that have great flavor!

Why this is the BEST tomato soup recipe!

We roast our tomatoes, which really concentrates the delicious, sweet and acidic tomato flavor!
We add basil (both fresh and dry…just trust us on this one) to our soup and it’s hard to find a better combo than tomato and basil!
We add a touch of cream which adds a subtle, rich and creamy flavor to this extra cozy tomato basil soup recipe.
The our homemade tomato soup truly has the best tomato forward flavor that’s super smooth, creamy, well balanced with the basil, and will warm you right up!

Make ahead and freezing instructions

Make ahead

Our tomato soup recipe can be made up to 5 days in advance. Cool the finished soup, transfer to an airtight container and refrigerate until ready to use. To reheat, pour soup into a pot and simmer over medium-low to medium heat, stirring occasionally, until heated through.

Freezing

Our soup can be frozen for up to 3 months. Cool the finished soup (leaving out the cream) transfer to an airtight container and freeze until ready to use. To thaw and reheat, transfer container of soup to refrigerator and thaw overnight. Once soup has thawed (a little frozen is okay), pour it into a post and simmer over medium-low to medium heat, stirring occasionally, until heated through. Once heated through, stir in cream simmer for a few minutes and serve.

Variations

As I mentioned earlier, you can totally swap the fresh tomatoes our for canned ones.
We love the tomato-basil combination of flavors, but if you’re more of a purist, you can omit the fresh and dried basils from the recipe, for more of a classic tomato soup.
If you want a slightly healthier version, you can omit the cream and replace it with whole milk or plain yogurt.
If you have an immersion blender, you can use that to puree the soup instead of a blender.

Making the tomato soup extra creamy

Our recipe is already rich and creamy, but every now and then we love getting the soup extra creamy and slightly less “tomato-y”. We will add an additional 2/3 cup of heavy cream to our soup, or we’ll stir a big scoop of creme fraiche into the soup (once its been removed from the heat). We love our soup the way it is, but every now and then this extra creamy version is our jam.

More Delicious Soup Recipes You Will Love

Tomato Soup Recipe

The best Tomato Soup Recipe you'll ever taste! Our soup is rich, smooth, creamy, and filled with bright tomato and basil flavor. It's the perfect soup for a chilly night in! Serve with a buttery grilled cheese, garlic bread or just on its own!

Course dinner, lunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings

Calories 364kcal

Author Teri & Jenny

Ingredients

1 ½ pounds Roma tomatoes, sliced lengthwise
3 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
4 garlic cloves, minced
1 tablespoon fresh thyme, minced
1 (28 ounce) can crushed tomatoes
2 cups basil leaves, roughly chopped
2 tablespoons dried basil
1 tablespoon sugar
2 cups low sodium chicken broth
salt and pepper to taste
⅔ cup heavy cream

US Customary – Metric

Instructions

Preheat oven to 375°F.
Spread tomato halves onto a baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast tomatoes for about 45 minutes.
While tomatoes are in the oven, melt the butter in a large pot over medium-high heat.
Add onion and sauté for 5 minutes.
Stir in the garlic and thyme and sauté for another 5 minutes.
Add crushed tomatoes, basils and sugar. Season with salt and pepper.
Stir the mixture and reduce the heat to medium or medium-low and simmer for 10 minutes.
Pour broth and roasted tomatoes into the pot. Season with salt and pepper.
Continue to simmer soup, for about 15 minutes, stirring occasionally.
Carefully pour soup into a blender and blend until smooth.
Pour soup back into the pot and stir in the cream until fully incorporated.
Simmer the soup for 2 to 3 minutes before ladling into bowls.
Top each soup with fresh basil leaves. Serve.

Video

Notes

**Makes about 1 3/4 quarts, each serving is about 1 1/4 cups**

Make Ahead and Freezing Instructions

Make Ahead

Freezing

Variations

As I mentioned earlier, you can totally swap the fresh tomatoes our for canned ones.
We love the tomato-basil combination of flavors, but if you’re more of a purist, you can omit the fresh and dried basils from the recipe, for more of a classic tomato soup.
If you want a slightly healthier version, you can omit the cream and replace it with whole milk or plain yogurt.
If you have an immersion blender, you can use that to puree the soup instead of a blender.

Nutrition

The post Tomato Soup Recipe appeared first on Spoon Fork Bacon.

Pumpkin Cheesecake Bars

Teri Lyn Fisher — Fri, 09 Oct 2026 11:00:00 +0000

We love pumpkin season ver much and one of our favorite things we make every year are our Pumpkin Cheesecake Bars! Our recipe produces the creamiest cheesecake filling with a good dose of pumpkin spiced flavor. We paired ours with a chocolate crust, which we think goes so well with pumpkin and cheesecake!

How to make pumpkin cheesecake bars

Process

CRUST

Pour wafers and cinnamon into a bowl. Stir in melted butter until fully incorporated.
Press mixture into a 9”x12” parchment lined baking dish and refrigerate until ready to use.

CHEESECAKE FILLING

Place cream cheese and sugar in the bowl of a stand mixer and beat together with paddle attachment (you can also use an electric hand mixer).
Add egg, one at a time, beating after each addition. Add sour cream, flour and milk and stir together until no lumps remain. Fold in vanilla extract and zest until fully incorporated. Set mixture aside.

PUMPKIN FILLING

Place all pumpkin ingredients into a bowl and stir together until fully combined.
Add 1 cup of the cheesecake filling to the pumpkin mixture and gently stir together until fully incorporated.

ASSEMBLE

Preheat oven to 250˚F. Pour cheesecake filling over the chocolate crust.
Dollop spoonfuls of pumpkin filling all over the top of the cheesecake filling.

Using a toothpick or two, gently dip ¼ inch of the tip into the mixture and swirl all over the surface, creating a marbling pattern. “Marble” the surface as much or as little as you want.

Place cheesecake in the oven and bake for 25 to 30 minutes, or until cheesecake is set, but still wobbly in the center. Remove the cheesecake from the oven and cool completely. Refrigerate until chill, about 1 hour. Run a small knife along the edges of the cheesecake that touch the pan directly, then carefully take the sides of parchment and lift the cheesecake from the pan. Cut into small pumpkin cheesecake bars and serve.

Tips for making the BEST pumpkin cheesecake bars

Don’t over-bake the bars! It’ll cause the surface to crack as it cools and the filling won’t be silky smooth! It’s important that the center of the filling is still loose and wobbly when it’s pulled from the oven.
We love using the Nabisco Chocolate Wafers for the crust, but if you’re unable to find them, using Oreos (with the creme filling removed) is just fine!
Firmly pressing the crust into the pan and chilling the crust before adding the filling ingredients will both greatly help crust from crumbling into the filling.
Since this isn’t a thick cheesecake bar it’s important to just drag the toothpick near the surface of the filling to achieve the marble pattern. Inserting the toothpick too deeply into the filling will cause the toothpick to drag into the pumpkin cheesecake bars crust.

Make ahead and freezing instructions

Make Ahead

Our pumpkin cheesecake bars can be made up to 3 days in advance (for best quality). Once baked, allow cheesecake to fully cool at room temperature. Cover the pan tightly with plastic wrap and refrigerate until ready to slice and serve.

Freezing

Once baked, allow cheesecake to fully cool at room temperature. Life cheesecake from pan and set onto a baking sheet. Freeze cheesecake in freezer until fully frozen, a couple hours.

Remove cheesecake from freezer and peel away parchment. Tightly wrap cheesecake in two layers of plastic wrap followed by a layer of foil. Freeze for up to 2 months. (this freezing method can be done to the whole cheesecake or wrapped in individual pieces)

Thawing

To thaw, unwrap cheesecake completely and thaw at room temperature for about 1 hour or in the refrigerator overnight. Serve.

More delicious pumpkin dessert recipes you will love

Marbled Pumpkin Cheesecake Bars

We LOVE these Pumpkin Cheesecake Bars very much! They're easy to make, the filling is so creamy and the chocolate cookie crust is kissed with cinnamon for one of the best fall desserts ever! These bars also freeze very well, for whenever you're craving a quick sweet treat!

Course Dessert

Cuisine American, greek

Prep Time 20

Cook Time 30

Chill Time 1

Total Time 1 50

Servings

Calories 427kcal

Author Teri & Jenny

Ingredients

chocolate crust

12 ounces chocolate wafer cookies finely ground
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 teaspoon cinnamon

cheesecake filling

16 ounces cream cheese, softened
¾ cup sugar
¼ cup sour cream
1 tablespoon all purpose flour
3 eggs
2 tablespoons whole milk
1 teaspoon vanilla extract
zest of 1 lemon

pumpkin filling

1 cup pumpkin puree
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves

US Customary – Metric

Instructions

crust

Pour wafers and cinnamon into a bowl. Stir in melted butter until fully incorporated.
Press mixture into a 9”x12” parchment lined baking dish and refrigerate until ready to use.

cheesecake filling

Place cream cheese and sugar in the bowl of a stand mixer and beat together with paddle attachment (you can also use an electric hand mixer).
Add egg, one at a time, beating after each addition.
Add sour cream, flour and milk and stir together until no lumps remain. Fold in vanilla extract and zest until fully incorporated. Set mixture aside.

pumpkin filling

Place all ingredients into a bowl and stir together until fully combined.
Add 1 cup of the cheesecake filling to the pumpkin mixture and gently stir together until fully incorporated.

assemble

Preheat oven to 250˚F.
Pour cheesecake filling over the chocolate crust.
Dollop spoonfuls of pumpkin filling all over the top of the cheesecake filling.
Using a toothpick or two, gently dip ¼ inch of the tip into the mixture and swirl all over the surface, creating a marbling pattern. “Marble” the surface as much or as little as you want.
before placing in the oven and baking for 25 to 35 minutes or until the center is still loose and wobbly.
Remove the cheesecake from the oven and cool completely. Refrigerate until chill, about 1 hour.
Run a small knife along the edges of the cheesecake that touch the pan directly, then carefully take the sides of parchment and lift the cheesecake from the pan. Cut into small bars and serve.

Notes

**Makes 1 (9”x13” Pan)**

Tips for Making the BEST Pumpkin Cheesecake Bars

Don’t over-bake the bars! It’ll cause the surface to crack as it cools and the filling won’t be silky smooth! It’s important that the center of the filling is still loose and wobbly when it’s pulled from the oven.
We love using the Nabisco Chocolate Wafers for the crust, but if you’re unable to find them, using Oreos (with the creme filling removed) is just fine!
Firmly pressing the crust into the pan and chilling the crust before adding the filling ingredients will both greatly help crust from crumbling into the filling.
Since this isn’t a thick cheesecake bar it’s important to just drag the toothpick near the surface of the filling to achieve the marble pattern. Inserting the toothpick too deeply into the filling will cause the toothpick to drag into the pumpkin cheesecake bars crust.

Nutrition

The post Pumpkin Cheesecake Bars appeared first on Spoon Fork Bacon.

Easy Broccoli Cheddar Soup

Jenny Park — Tue, 06 Oct 2026 11:51:00 +0000

I love Broccoli Cheddar Soup (and soup season in general). It’s such a classic soup and it reminds me of childhood. I remember when I was in junior high going to Panera Bread for a quick dinner after tennis practice and the broccoli cheddar soup (in a bread bowl) always hit the spot!

Our broccoli cheddar soup recipe is simple and can be made in just 30 minutes. It’s super flavorful and has the perfect balance of a salty, cheesy soup base with loads of perfectly cooked broccoli goodness!

How to make our broccoli cheddar soup

Ingredients

Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
Add flour to butter and onion mixture.Stir together and cook for about 2 minutes. This will remove the raw flour flavor.

Stir in chicken stock and season generously with salt and pepper. You want to make sure that no flour lumps are left after adding the stock.
Add celery and broccoli.

Stir together and bring to a boil. Reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes. The soup should still have a thinner, ‘soupy’ texture.

Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese. Adding the cheese slowly will help to create a smooth soup in the end.
Continue to add more cheese to the soup until the soup has thickened and has a smooth velvety texture. Season with salt and pepper and top with more cheddar. Serve.

Tips to make the BEST broccoli cheddar soup

Our broccoli cheddar soup recipe is very easy to make but there are a couple important factors to make it successfully.

Make sure you’re grating your own cheese and not using pre-shredded cheese! Pre-shredded cheeses have anti-caking agents in them for preservation and causes the end product to be gritty!
It’s important to remember that low and slow for adding the cheese is key. Remove the pot from the heat and add the cheese in small handfuls. Removing the pot from the heat will ensure your soup doesn’t separate, while still maintaining enough heat to melt the cheese.
Also make sure the added shredded cheese fully incorporates and melts into the soup before adding more. This will guarantee the soup stays creamy and smooth. If the cheese is added too quickly you run the risk of your soup becoming gritty.

Does this taste just like the version at Panera Bread?

Yes and no! Our version is VERY similar to the one they serve at Panera, but we omitted the carrots. Why? Because we really wanted the focus to be on the broccoli and the cheddar…that’s why it’s called broccoli cheddar soup! It’s such a delicious and classic combination of flavors we didn’t want anything “fighting” the flavors if that makes sense.

If you want carrots in your soup, no problem! Just add 1 peeled and diced carrot to the onion and celery (making a mirepoix) OR peel and cut 1 carrot into julienne strips and add them to your soup when you add the broccoli!

Make ahead instructions for our broccoli cheddar soup

Make ahead

Our soup can be made up to 3 days ahead of time, stored in an airtight container in the refrigerator.

Reheating leftovers

To reheat, pour soup into a pot and place over medium-low to low heat. Stir soup occasionally to ensure it heats back up evenly. It’s important that the soup comes back up to temperature slowly so that it stays thick, creamy and smooth. Reheating the soup too quickly can make the soup gritty and lose its body.

If you find that your soup still gets too thin after its been heated scoop 1/2 cup of the warm soup into a small bowl and whisk together with 1 1/2 teaspoons cornstarch until smooth. Pour mixture back into the pot, stir together and simmer until soup slightly thickens.

Can I freeze this soup?

We really don’t recommend freezing this recipe because the consistency will be very thin and the texture will be off (gritty) once it’s thawed and heated back up. The cornstarch slurry trick also doesn’t work nearly as well for when the soup has been frozen.

Best way to serve our broccoli cheddar soup

Our favorite way to serve this soup is to ladle it into a crusty, sourdough bread bowl! The last bits of the soup absorb into the inner crust of the bowl and it’s so satisfying to tear away pieces of the soup soaked bread bowl and scarf them down as you finish up the soup.

More delicious soup recipes you will love

Easy Broccoli Cheddar Soup

A deliciously cozy recipe for Easy Broccoli Cheddar Soup. We love serving it in a sourdough bread bowl or with a side of crusty bread for dipping. This soup is the ultimate comfort food!

Course dinner, lunch, Soup

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 445kcal

Author Teri & Jenny

Ingredients

soup

5 tbsp unsalted butter
½ onion chopped
⅓ cups all purpose flour
2 cups unsalted chicken stock
1 celery stalk finely diced
2½ cup broccoli chopped into bite sized pieces
2 cups whole milk
2 cups shredded cheddar
salt and pepper to taste

garnish

1 cup shredded cheddar

US Customary – Metric

Instructions

Place large pot over medium heat and melt butter. Add onion and sweat, about 5 minutes.
Whisk in flour and cook for about 2 minutes.
Stir in chicken stock and season generously with salt and pepper.
Stir in celery and broccoli and bring to a boil, then reduce heat to medium-low. Let simmer until vegetables are tender, about 15 minutes.
Stir in milk and continue to simmer until soup is thick enough to just coat the back of a wooden spoon, 2 to 3 minutes. (soup should still have a 'soupy' texture)
Remove pot from heat and stir in cheddar in small handfuls, waiting until cheese melts to add more cheese.
Season with salt and pepper and top with more cheddar. Serve.

Video

Notes

Makes: ~1 1/2 quarts

Tips and Tricks for Broccoli Cheddar Soup Success

This Broccoli Cheddar Soup recipe is really simple but there are a couple important factors in making it successfully.

It’s important to remember that low and slow for adding the cheese is key. Remove the pot from the heat and add the cheese in small handfuls. Removing the pot from the heat will ensure your soup doesn’t separate, while still maintaining enough heat to melt the cheese.
Also make sure the added shredded cheese fully incorporates and melts into the soup before adding more. This will guarantee the soup stays creamy and smooth. If the cheese is added too quickly you run the risk of your soup becoming gritty.

Make Ahead Instructions for Our Broccoli Cheddar Soup

Our soup can be made up to 3 days ahead of time, stored in an airtight container in the refrigerator.

Nutrition

The post Easy Broccoli Cheddar Soup appeared first on Spoon Fork Bacon.

Pumpkin Risotto with Seared Scallops

Jenny Park — Mon, 05 Oct 2026 11:00:00 +0000

We’re all about getting in the spirit of pumpkin season with our Pumpkin Risotto with Seared Scallops. Risotto is one of my favorite foods EVER. I love it so much because it’s easy to make, extra comforting and so tasty. I also love that there are hundreds of flavor variations for risotto, like our pumpkin version today.

We topped our pumpkin risotto off with some buttery seared scallops and some simple (and highly addictive) candied pancetta. The flavor of the scallops and candied pancetta pair really nicely with the mild and creamy flavor of the pumpkin risotto.

How to make our pumpkin risotto

Ingredients

There are a few of components for this recipe, the risotto, seared scallops, and the candied pancetta. All combined, this recipe is incredible.

Process

Pumpkin Risotto

Combine pumpkin purée, heavy cream, light brown sugar, cinnamon, nutmeg, and clove into a small pot.
Stir together and bring to a simmer over medium-low heat for about 5 minutes.

Remove mixture from the heat and pour into a blender with 1/4 cup stock, season with salt and pepper and blend.
With the motor running, add ¼ cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.

Place a large pan over medium heat and melt the remaining butter and olive oil. Add the onion and garlic and sauté for about 3 minutes.
Add the rice and sauté for 3 to 5 minute or until each grain of rice is coated in oil and there is a white dot in the center of each grain.

Begin adding warm broth to the rice, one ladle full at a time, stirring frequently. Each time the liquid evaporates, add another ladle of broth and continue to stir.
Continue to add liquid and stir until the rice is al dente, 20-25 minutes.

Stir in the pumpkin puree until completely combined.
Stir in the mascarpone and parmesan until smooth.

Add thyme and season with salt and pepper.
Gently stir together until evenly mixed together.

Seared Scallops

Heat the oil in a heavy bottom skillet, over medium-high heat. Season each scallop with salt and pepper. Sear the scallops, in batches, for 3-4 minutes on each side.

Candied Pancetta

Heat the oil in a skillet, over medium-high heat. Add the pancetta to the pan and cook until the fat has rendered off and the pancetta has become crispy. Drain all but 1 teaspoon of grease from the pan and return to the stove, over medium heat. Sprinkle sugar over the pancetta and stir until the sugar melts and had coated the pancetta.
Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.

Assembly

Scoop the pumpkin risotto into bowls then top with freshly seared scallops, a sprinkle of candied pancetta and some fresh thyme.

Tools You Will Need

What kind of rice is used to make risotto?

Arborio rice, a starchy, short-grain Italian rice is the most commonly known, widely used and available rice used for risotto. Carnaroli and vialone nano are two other varieties of short-grain Italian rice used to make risotto.

Make ahead instructions for pumpkin risotto and candied pancetta

Make ahead pumpkin risotto

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

To reheat, melt a couple tablespoons but into a pot over medium-low heat. Add risotto. Stir in 2 tablespoons stock (per cup of risotto) to risotto to loosen. Cook until risotto has heated through completely. Stir in 1/2 tablespoon mascarpone (per cup of risotto) and adjust salt and pepper as needed.

Make ahead candied pancetta

Candied pancetta can be stored in an airtight container, in the refrigerator or up to 3 days. When ready to use, place pancetta in a skillet over medium-low heat and cook until heated through.

Variations for our pumpkin risotto recipe

The pumpkin puree can be replaced with equal amounts butternut squash puree.
The spices in the pumpkin puree can be increased for a deeper pumpkin spice flavor or decreased for a more overall pure pumpkin flavor.
The seared scallops can be replaced by sautéed shrimp.
Leftover roast chicken makes a great substitution for the scallops, for a non-seafood alternative.
Seared shiitake or trumpet mushrooms make a delicious vegetarian option from scallops as well.
The candied pancetta can also be replaced with chopped candied pecans, but a couple sprinkles of salt should be added so you don’t miss out on the salty contrast the pancetta adds to the candied coating.

More delicious savory pumpkin recipes you will love

Pumpkin Risotto with Seared Scallops

A cozy and delicious recipe for creamy Pumpkin Risotto with Seared Scallops! This meal is perfect for a special night in or a fun, indulgent weekend meal. It's a fall favorite for sure!

Course dinner, Main Course

Cuisine Italian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 979kcal

Author Teri & Jenny

Ingredients

pumpkin risotto

15 ounces canned pumpkin purée
2 tablespoons heavy cream
2 tablespoons light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch ground clove
1/4 cup chicken stock (vegetable stock is fine)
6 tablespoons (3/4 stick) unsalted butter divided
4 1/2 cups low sodium chicken broth
2 tablespoons extra virgin olive oil
1/2 diced yellow onion
1 minced garlic clove
2 cups Arborio rice
1/4 cup softened mascarpone cheese
1/4 cup grated parmesan cheese
1 tablespoon minced thyme
salt and pepper to taste

seared scallops

2 tablespoons extra virgin olive oil
12 large scallops cleaned and beards removed
salt and pepper to taste

confetti candied pancetta

1/2 teaspoon extra virgin olive oil
2 ounces very finely diced pancetta
2 tablespoons light brown sugar

US Customary – Metric

Instructions

risotto

Stir together the first six ingredients for the risotto into a small pot and bring to a simmer.
Simmer for about 5 minutes. Remove mixture from the heat and pour into a blender with the broth, season with salt and pepper and blend.
With the motor running, add ¼ cup of butter into the blender, 1 tablespoon at a time. Blend until smooth, about 3 minutes.
Pour the mixture into a bowl and set aside until ready to use.
Pour the chicken broth into a medium pot and warm over low heat.
Place a large pan over medium heat and melt the remaining butter and olive oil.
Add the onion and garlic and sauté for about 3 minutes.
Add the rice and sauté for 3 to 5 minute or until each grain of rice is coated in oil and there is a white dot in the center of each grain.
Begin adding the warm broth to the rice, one ladle full at a time, stirring frequently.
Each time the liquid evaporates, add another ladle of broth and continue to stir.
Continue to add liquid and stir until the rice is al dente, 20-25 minutes.
Stir in the pumpkin puree until completely combined.
Stir in the mascarpone and parmesan until smooth. Fold in the thyme and season with salt and pepper.

scallops

Heat the oil in a heavy bottom skillet, over medium-high heat.
Season each scallop with salt and pepper.
Sear the scallops, in batches, for 3-4 minutes on each side.

candied pancetta

Heat the oil in a heavy bottom skillet, over medium-high heat.
Add the pancetta to the pan and cook until the fat has rendered off and the pancetta has become crispy, 3 to 4 minutes.
Drain all but 2 teaspoons of grease from the pan and return to the stove, over medium heat.
Sprinkle sugar over the pancetta and stir until the sugar melts and had coated the pancetta, about 2 minutes.
Spread the candied confetti-pancetta onto a sheet pan lined with parchment and allow to cool and slightly harden.

assemble and serve

Fill 4 bowls with risotto and top each with three scallops; finish each bowl with a sprinkle of candied pancetta. Serve immediately.

Notes

Variations for Our Pumpkin Risotto Recipe

The pumpkin puree can be replaced with equal amounts butternut squash puree.
The spices in the pumpkin puree can be increased for a deeper pumpkin spice flavor or decreased for a more overall pure pumpkin flavor.
The seared scallops can be replaced by sautéed shrimp.
Leftover roast chicken makes a great substitution for the scallops, for a non-seafood alternative.
Seared shiitake or trumpet mushrooms make a delicious vegetarian option from scallops as well.
The candied pancetta can also be replaced with chopped candied pecans, but a couple sprinkles of salt should be added so you don’t miss out on the salty contrast the pancetta adds to the candied coating.

Nutrition

The post Pumpkin Risotto with Seared Scallops appeared first on Spoon Fork Bacon.

Pork Tenderloin Sandwich

Jenny Park — Mon, 21 Sep 2026 11:27:31 +0000

One of my favorite foods to eat while growing up in the midwest was a Pork Tenderloin Sandwich. I’m not sure why this sandwich isn’t as widely talked about as something like deep dish pizza or Italian beef sandwiches. It totally should be because it’s delicious and always hits the spot. It’s similar to a wiener schnitzel, expect it’s made with a pounded out pork loin instead of veal and sandwiched between two hamburger buns.

Where did the pork tenderloin sandwich originate?

It’s a popular sandwich from the midwest and is said to have originated from a place called Nick’s Kitchen in Huntington, Indiana.

How to make our pork tenderloin sandwich recipe

Process

Pork

Start by pounding out the pork loin pieces until they’re about 1/8 – 1/4″ inch thick. Then season each piece generously with salt and pepper on both sides.
Next, dredge each piece in flour and shake off any excess.

Dip each piece of pork into the beaten eggs and allow any excess to drip off.
Finally press each piece of pork into the crushed oyster crackers, on both sides, until completely coated, shaking off any loose bits.

Allow coated pork pieces to rest on a baking sheet lined with a cooling rack while the oil heats up. Fill a large skillet with about 2 inches oil and preheat on the stovetop to 350˚F. Once oil is hot, carefully slide two of the coated pieces into the oil and fry on each side for 3 to 4 minutes or until each cutlet is golden brown. Transfer cutlets to a clean baking sheet lined with a cooling rack. Season with salt. Repeat frying remaining pork cutlets and transfer to cooling rack.

Assembly

Spread a generous amount of mayo onto the top and bottom of each toasted bun.
Top each bottom bun with a pork cutlet.

Top with pickles.
Then top with sliced onion, if using.

Press top buns over each sandwich. Serve!

Using pork loin vs pork tenderloin

Although the recipe is called pork tenderloin sandwich, we our pork loin in our recipe. Normally the two aren’t interchangeable in recipes, but since we’re pounding the meat out until it’s ultra thin (and tenderized) using either cut here is totally fine!

We specifically use the loin because you can find nice sized, individually cut, boneless loin chops at the market making things just a tad bit easier on the prep end. We also prefer the slightly meatier texture paired with the oyster cracker breading with the loin.

Definitely feel free to use tenderloin though if that’s your preference. Each piece of tenderloin should be about 6 ounces in weight.

Best breading for pork tenderloin sandwiches

Hands down crushed oyster crackers are the best and most delicious breading option for these sandwiches. The flavor is so good and the crunch is unbelievable!

Alternatively can used crushed saltine crackers for equally delicious results. If you can’t find either cracker options you can use panko breadcrumbs which will still be very tasty, but the flavor and texture will be different.

Make ahead and freezing instructions

These Pork Tenderloin Sandwiches are best eaten freshly fried (as they won’t be quite as crunchy as when they were freshly fried, but they will still be quite good), but they can certainly be made ahead of time and frozen for convenience!

Make ahead

If you’re unable to eat them fresh you can place the fried cutlets into an airtight container, between layers of parchment paper for up to 2 days.

To reheat, preheat an oven to 375˚F. Place cutlets onto a baking sheet sprayed with cooking spray and bake for 10 minutes. Flip each cutlet over and bake for an additional 5 to 7 minutes or until cutlets are heated through and crisp back up a bit.

Freezing

I recommend freezing them before they are fried for best results. Once the uncooked cutlets have been fully coated, place them onto a parchment lined baking sheet, about 1/2 inch apart. Freeze until each cutlet is fully frozen. Transfer them to a resealable freezer bag and freeze for up to 3 months.

When ready to use, fry them as stated in the directions, but for 2 to 3 minutes longer on each side.

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Click here for more Sandwich Recipes!

Pork Tenderloin Sandwich

This Midwest-style Pork Tenderloin Sandwich is a mouth watering beast! Breaded and fried in crushed oyster crackers, this sandwich is salty, crunchy on the outside and extra juicy on the inside. Sandwich perfection!

Course dinner, lunch, Main Course

Cuisine Amercian

Prep Time 20

Cook Time 16

Total Time 36

Servings

Calories 1265kcal

Author Teri & Jenny

Ingredients

pork

4 (6 ounce each) center-cut boneless pork loin pounded until 1/4” thin
1 cup all purpose flour
3 large eggs, well beaten
2 cups crushed oyster crackers
salt and pepper to taste

frying

3 cups frying oil

assembly

4 burger buns lightly toasted
1 cup mayonnaise
½ cup pickle chips
⅛ small red onion, thinly sliced optional

US Customary – Metric

Instructions

pork

Generously season the pounded pork tenderloin pieces with salt and pepper on both sides.
Dredge each pork piece in flour and shake off any excess.
Dip each flour covered pork into the beaten eggs, until fully covered, allowing any excess egg to drip off.
Finish by dredging each piece into the crushed cracker crumbs until fully coated, shaking off any excess.
Season each coated pork piece with salt and pepper. Set aside.
Fill a large skillet with about 2 inches of oil (about 3 cups) and preheat oil to about 350˚F.
Carefully place the breaded pork into the skillet. Fry cutlet on each side for 3 to 4 minutes, or until golden brown.
Repeat frying remaining pork cutlets.
Transfer to cooling rack and season cutlets with salt and pepper.

Assembly

Spread a generous amount of mayo onto each top and bottom bun. Top the bottom halves of each bun with a pork cutlet and top with pickle chips and thinly sliced red onions, if using. Gently press the tops of each bun onto each sandwich and serve.

Video

Notes

Flattening the pork

Place each piece of pork between two large sheets of plastic wrap or parchment paper. Using a meat mallet, pound each piece of pork loin until about 1/4″ thick.

Oyster Cracker Substitute

You can used crushed saltine crackers in place of the oyster crackers. You can also use panko breadcrumbs in a pinch.

Make Ahead and Freezing

Make Ahead: Place fried cutlets in an airtight container, between layers of parchment paper for up to 2 days. To reheat, preheat an oven to 375˚F. Place cutlets onto a baking sheet sprayed with cooking spray and bake for 10 minutes. Flip each cutlet over and bake for an additional 5 to 7 minutes or until cutlets are heated through and crisp back up a bit. They won’t be as crunchy as when they were freshly fried, but they will still be quite good.

Freeze Ahead: Place coated and uncooked cutlets onto a parchment lined baking sheet, about 1/2 inch apart. Place baking sheet in freezer until cutlets are fully frozen. Transfer them to a resealable freezer bag and freeze for up to 3 months. When ready to use, fry them as stated in the directions, but for 2 to 3 minutes longer on each side.

Using Pork Loin vs Pork Tenderloin

Definitely feel free to use tenderloin though if that’s your preference. Each piece of tenderloin should be about 6 ounces in weight.

Nutrition

The post Pork Tenderloin Sandwich appeared first on Spoon Fork Bacon.

Fried Burrata (over Romesco Sauce)

Teri Lyn Fisher — Mon, 07 Sep 2026 13:36:36 +0000

Did you know you can deep-fry a whole ball of burrata? We didn’t either, until we did, and then immediately became completely obsessed. Think mozzarella sticks and marinara sauce, but with a major upgrade in flavor and appearance, and you’ve landed on our fried burrata with romesco sauce.

We could sing the praises of this fried burrata recipe all day, but we’ll let the comments section speak for itself. This recipe is a true reader favorite, with comments like this one from Emily: “This appetizer is amazing! Two people finished the whole dish. Everything meshes so well together,” and Oriana’s praise: “Wow! After trying a deep-fried burrata at a very good restaurant. I finally decided to make it myself. This recipe is perfect! It came out great, and everyone was impressed.”

We agree, ladies. We agree.

If you’ve made our Romesco sauce with rigatoni, then you can imagine how well this rich and flavorful tomato sauce pairs with a ball of crunchy on the outside, creamy on the inside, burrata cheese. It’s the kind of appetizer you’ll want to make for book club, holiday parties, and a night in front of the TV.

How to make fried burrata over romesco sauce

Ingredients

Process

Burrata: Pour flour, egg and panko into their own shallow dishes and set them up in that order. Dredge ball of burrata in flour, dusting off any excess.
Next dredge the ball in the beaten egg followed by the panko.

Dredge ball back into the beaten egg.
Then back into the panko for a double coating. Place ball on a small, parchment lined plate and place in freezer for 10-15 minutes.

Fill a tall saucepan with about 4 inches oil and heat to 350˚F.Carefully fry burrata in oil for 3 to 4 minutes or until golden brown. Remove from oil and transfer to a plate. Lightly season with salt and pepper.
Romesco Sauce: Place all ingredients into a food processor or blender, season with salt and pepper.

Blend until smooth.
Pour mixture into a saucepan and simmer until warm or hot, 5 to 7 minutes.

Assemble: Pour romesco sauce into a shallow bowl and place fried burrata into center or sauce. Top with fresh basil leaves and serve with toasted crostini.

Important tips for fried burrata

While this recipe looks complicated, it’s surprisingly simple. But a few key details will keep the crust crispy and intact while it fries.

Pat the burrata dry, removing as much moisture as possible, so the breading sticks to the ball. If it’s too wet, the coating is more likely to fall off while frying, causing the cheese to leak out.
Do not skip or shorten the freezing step. This ensures the cheese stays contained within the crispy shell rather than melting immediately upon hitting the oil.
Check the oil temperature with a thermometer to keep it as close to 350˚F as you can. If the oil is too hot, the panko will burn before the cheese melts, and if it’s too cold, you’ll end up with a greasy, soggy mess.

Air fryer instructions for fried burrata

After originally posting this recipe, we had requests for an air fryer version, so if that was you, here you go! The dry heat from the air fryer does increase the risk of the burrata leaking and won’t make it look as uniformly golden, but it’s still possible to use the air fryer to make a lighter, less messy fried burrata ball.

Here’s how:

Prepare the burrata as directed, up to the point of removing it from the freezer.
After freezing the burrata for 15 to 20 minutes, spray the outer layer with cooking spray.
Preheat the air fryer to 400˚F and either spray the basket well or use a liner to prevent the burrata from sticking.
Air fry the burrata for 6 to 8 minutes, or until the outside is crisp and golden. Avoid shaking or moving the basket, as the extra movement increases the risk of the shell breaking and cheese melting out.
Watch it closely in the last 1-3 minutes. You want to take it out as soon as the outside is golden and crisp, but before the cheese starts leaking.

Substitutions for romesco sauce

Our smoky, sweet romesco sauce is a favorite for pairing with fried burrata. We love ours as is, but if you need to make some substitutions, try these options:

Instead of slivered almonds, you could use chopped almonds, walnuts, or pine nuts if you prefer. You could also make it nut-free and leave the nuts out entirely if needed.
If you don’t have fresh lemon on hand, a splash of sherry vinegar will brighten the sauce up in a similar way.
Add some smokiness or heat to the sauce with a pinch of smoked paprika or crushed red pepper flakes.

If you want to change up the sauce entirely, try pairing fried burrata with these other sauces:

A simple marinara or fresh tomato sauce
Vodka sauce
Pesto
Spicy Arrabiata sauce

More delicious appetizer recipes you will love

Fried Burrata over Romesco Sauce

Golden, crunchy fried burrata over smoky romesco sauce for a crowd-pleasing restaurant-quality appetizer that's easy enough for a dinner party or night on the couch.

Course Appetizer

Cuisine Italian-american

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 649kcal

Author Teri & Jenny

Ingredients

fried burrata

2/3 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
8 ounce ball burrata
4 cups avocado oil for frying

romesco sauce

16 ounces roasted red bell peppers, drained
1/3 cup slivered almonds
1 1/2 tablespoons tomato paste
1 tablespoon extra-virgin olive oil
2 garlic cloves
1/2 lemon juiced
3 tablespoons minced parsley
2 tablespoons minced basil leaves
salt and pepper to taste

assembly

fresh basil leaves, garnish
crostini, for serving

US Customary – Metric

Instructions

fried burrata

Pour flour, egg and panko into their own shallow dishes and set them up in that order. Dredge ball of burrata in flour, dusting off any excess.
Next dredge the ball in the beaten egg followed by the panko.
Dredge ball back into the beaten egg, then back into the panko for a double coating.
Place ball on a small, parchment lined plate and place in freezer for 10-15 minutes.
Fill a tall saucepan with about 4 inches oil and heat to 350˚F.
Carefully fry burrata in oil for 3 to 4 minutes or until golden brown. Remove from oil and transfer to a paper towel lined plate. Lightly season with salt and pepper.

romesco sauce

Place all ingredients into a food processor or blender, season with salt and pepper and blend until smooth. Pour mixture into a saucepan and simmer until warm or hot, 5 to 7 minutes.

assembly

Pour romesco sauce into a shallow bowl and place fried burrata into center or sauce. Top with fresh basil leaves and serve with toasted crostini.

Notes

**crostini for serving is not included in the nutritional information**

Nutrition

The post Fried Burrata (over Romesco Sauce) appeared first on Spoon Fork Bacon.

Sushi Bake

Teri Lyn Fisher — Mon, 31 Aug 2026 11:54:46 +0000

Love sushi but don’t have the time or confidence to roll your own at home? This sushi bake is the easiest and most flavorful way to enjoy your favorite sushi flavors anytime the craving strikes. Like our Korean Style Spicy Sashimi Salad and Poke Burrito, you can make sushi-inspired meals at home without all the fuss.

Baking the steamed rice creates a crispy texture that contrasts the creamy salmon filling in the most amazing way. Topping it all off with a sauce of kewie pie, eel sauce, sriracha, and furikake adds the spicy umami flavor you love. All you need is an 8 x 8-inch baking dish, no special tools, to make a baked sushi casserole that just might rival your favorite takeout spot.

What is a sushi bake?

A sushi bake is a casserole with all your favorite sushi ingredients and flavors. Steamed rice bakes at the bottom of a greased pan and is topped with a mixture of cream cheese, mayo, salmon, sriracha, soy sauce, green onions, and furikake. The entire pan is baked and then broiled for a golden, browned, and crispy texture. And with a spicy mayo drizzled on top, you can serve it with any of your other favorite sushi ingredients like avocado, cucumbers, and nori.

Where did the sushi bake originate?

It’s said that Mimi Qui Reyes, a nail artist in the Philippines first started making them around the 2010’s. She then began gifting them to celebrity clients during the 2020 pandemic, where they began going viral and made all over the world!

How to make our spicy salmon sushi bake

Ingredients

Sushi rice

Salmon mixture

Toppings

Process

Preheat oven to 425˚F. In a bowl, combine all rice ingredients and gently fold them together.
Press mixture into a lightly greased 8”x8” baking dish.

Combine all salmon ingredients into a bowl, except furikake, and mix together.
Top rice with an even layer of furikake.

Then top with an even layer of salmon mixture.
Bake in the oven for about 15 minutes. Then broil for 1 to 2 minutes to lightly brown top. Remove from heat and cool for 5 to 8 minutes.

Top sushi bake with a drizzle of kewie pie, eel sauce, and sriracha, and finish with a sprinkle of furikake and green onions. Serve with toasted nori, avocado, and cucumber.

Substitutions and variations

Here are some ways to make this sushi bake your own or switch it up to enjoy a new variation each time you make it!

Swap the rice. Instead of short-grain rice, use cauliflower rice, brown rice, or quinoa for a different flavor and nutrient profile.
Swap the Salmon. Instead of cooked salmon, you can use cooked tuna, canned salmon or tuna, cooked shrimp, imitation crab meat, or real crab meat for a bit of a fancier spin.
Make it dairy-free. Use a dairy-free cream cheese in the salmon mixture.
Top with more veggies. Cucumber and avocado are classic, but you can also top this sushi bake with sliced carrots, radishes
Swap the furikake. You can create a similar flavor and texture with sesame seeds, seaweed flakes, and sea salt if you don’t have furikake on hand.
Swap the kewpie mayo. We love using kewpie mayo (a Japanese mayo that’s made with just the egg yolks, not the whole egg, for a richer flavor and texture), but if you can’t get your hands on it, regular mayo can work in a pinch.

How to serve sushi bake

Serve the sushi bake with seaweed snacks or nori sheets. You can cut small pieces of the sushi bake and wrap them into the seaweed sheets like a little taco – much easier than rolling! Inside the nori or on top of the sushi bake, you can include julienned cucumber, carrots, radishes, pickled ginger, or slices of avocado.

Tips and tricks for the BEST sushi bake experience

Avoid overcooking the rice. Because the rice is steamed and then baked, you’ll want to make sure the rice isn’t initially overcooked. Letting it cool after it’s steamed can also help the rice bake with more of a crispy texture and avoid becoming mushy.
Use soft cream cheese. Let the cream cheese get to room temperature before making the salmon mixture. This will help the texture be creamy and not lumpy.
For the best flavor, use fresh, quality seafood.
Don’t skip the furikake. Adding a light layer of furikake between the rice and salmon mixture helps infuse the rice with flavor as it cooks.
Don’t skip the broil. While it only needs a minute or two, broiling the sushi bake at the end helps add a crispy texture and deeper flavor to the entire dish.
Serve warm or cold. We like this dish served warm, but it’s also great straight from the refrigerator, enjoyed cold.
Cut nori sheets into manageable sizes. If you’re using sheets of nori instead of pre-cut seaweed snacks, cut them into squares or rectangles that can easily hold 2-3 inch squares of the casserole.

Can this recipe be made ahead of time?

This recipe is best when eaten fresh while still warm, but it can be made ahead of time or even enjoyed cold right out of the refrigerator.

To make cooking easier, feel free to prep these parts ahead of time:

Steam the rice up to three days ahead of time, letting it cool, and store it in the refrigerator until ready to use.
Cook the salmon or make the salmon mixture up to 24 hours ahead of time, then store it in the refrigerator in an airtight container until ready to use.
Preslice your veggies.

To store leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days. Enjoy the cold sushi casserole or reheat it by covering a pan in foil and baking at 350˚F until warmed. You can also reheat in the microwave in 30-second increments until the dish is warmed through.

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Sushi Bake

This sushi bake combines creamy, spicy salmon and sticky rice with a flavorful spicy sauce for a twist on traditional sushi that you can easily make at home!

Course dinner, Main Course, main dish

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 363kcal

Author Teri & Jenny

Ingredients

sushi rice

3 cups steamed short grain rice warm
1 1/2 tablespoons rice wine vinegar
2 teaspoons sugar

salmon

8 ounces cooked boneless, skinless salmon fillet flaked
4 ounces softened cream cheese
1/4 cup kewpie mayonnaise (American mayo is fine too)
2 tablespoons Sriracha
1 tablespoon soy sauce
2 thinly sliced green onions
2 tablespoons furikake seasoning

topping

3 tablespoons kewpie mayonnaise
3 tablespoons eel sauce
2 tablespoons Sriracha
2 tablespoons furikake seasoning
2 thinly sliced green onion

serving suggestions

toasted and seasoned nori sheets
sliced avocado
sliced cucumber

US Customary – Metric

Instructions

Preheat oven to 425˚F. In a bowl combine all rice ingredients and gently fold together.
Press mixture into a lightly greased 8”x8” baking dish.
Combine all salmon ingredients into a bowl, except furikake, and mix together.
Top rice with an even layer of furikake.
Then top with an even layer of salmon mixture.
Bake in the oven for about 15 minutes. Then broil for 1 to 2 minutes to lightly brown top. Remove from heat and cool for 5 to 8 minutes.
Top sushi bake with a drizzle of kewie pie, eel sauce, and sriracha and finish with a sprinkle of furikake and green onions. Serve with toasted nori, avocado, and cucumber.

Video

Notes

**Nutritional information does not include “serving suggestion” items such as sliced cucumber, sliced avocado, and toasted/seasoned nori sheets**

Tips and Tricks for the BEST Sushi Bake Experience

Avoid overcooking the rice. Because the rice is steamed and then baked, you’ll want to make sure the rice isn’t initially overcooked. Letting it cool after it’s steamed can also help the rice bake with more of a crispy texture and avoid becoming mushy.
Use soft cream cheese. Let the cream cheese get to room temperature before making the salmon mixture. This will help the texture be creamy and not lumpy.
For the best flavor, use fresh, quality seafood.
Don’t skip the furikake. Adding a light layer of furikake between the rice and salmon mixture helps infuse the rice with flavor as it cooks.
Don’t skip the broil. While it only needs a minute or two, broiling the sushi bake at the end helps add a crispy texture and deeper flavor to the entire dish.
Serve warm or cold. We like this dish served warm, but it’s also great straight from the refrigerator, enjoyed cold.
Cut nori sheets into manageable sizes. If you’re using sheets of nori instead of pre-cut seaweed snacks, cut them into squares or rectangles that can easily hold 2-3 inch squares of the casserole.

Nutrition

The post Sushi Bake appeared first on Spoon Fork Bacon.

Sushi Pizza

Jenny Park — Tue, 25 Aug 2026 11:37:00 +0000

Sushi Pizza is up today! No, we’re not putting sushi on pizza (that would be a crime). We’re making pizza-shaped sushi with this simple and incredible Sushi Pizza Recipe you can make at home. If you’re not interested in rolling your own sushi at home, we get it. This is why our sushi bake recipe has been so popular. We just had to try to recreate the famous sushi pizza.

With the crispy fried rice layer, creamy avocado, and spicy salmon, we know you’ll fall in love with this recipe just like we did.

What is Sushi Pizza?

Rumor has it that a Japanese-born, French cuisine chef, Kaoru Ohsada, developed sushi pizza while working in Toronto, Canada in the 90’s. While you can find it at various restaurants in Toronto, it’s not nearly as common in other parts of the world. This is why we had to create our own recipe to enjoy this incredible fusion dish at home!

Sushi pizza has a base of pan-fried crispy rice instead of a crust. It is also layered with a mixture of high-quality spicy salmon, green onion, seaweed, and avocado. If you’ve tried the spicy salmon over crispy rice trend, this sushi pizza is similar but arguably more fun since it has a few extra layers and is served in slices!

How to Make Sushi Pizza?

Ingredients

Process

Crispy Rice

Place a large pan over medium-low heat and add 2 tablespoons oil. Once oil is hot, add rice – flattening and pressing down to create an even layer. Raise heat to medium-high. Fry rice, untouched, for 4 to 5 minutes (or until rice smells toasted and is browned).
Lift crispy rice disc with a spatula, carefully add remaining oil to pan and flip disc. Continue to fry for an additional 3 to 4 minutes until the bottom is browned and crisp. (Be very careful as oil spattering will happen when rice is added to hot pan).

Spicy Salmon

Place all ingredients into a mixing bowl.
Gently fold together until fully and evenly combined.

Assembly Ingredients

Assembly Process

Fan half of the avocado on each side of the toasted rice disc.
Sprinkle the furikake seasoning over the avocado.

Spread an even layer of the salmon mixture over the avocado.
Drizzle the mayo over the salmon mixture.

Top the pizza with furikake seasoning and/or toasted seaweed flakes and a sprinkle of green onion
Cut into wedges and serve.

Why we LOVE Sushi Pizza?

It’s the perfect fusion of two of our favorite foods: pizza and sushi! While nothing about this dish tastes like traditional pizza, we love the layered aspect with crispy rice as a crust. We also love the avocado as the ‘sauce’, and spicy sushi for a topping!
It’s completely customizable. We used salmon, but you can use any type of seafood you’d like. This dish is as easy and accessible as you need it to be. You can also have fun adding other vegetables aside from avocado– just look at our list of potential variations below!
It’s a fun date night or girl’s night recipe. The slices are perfect for sharing. It’s a unique and incredibly tasty appetizer that people will ask you to make again and again.
The flavor and texture combinations are incredibly satisfying. The crispy, crunchy rice, tender bites of spicy salmon, creamy avocado, and kewpie mayo pairs perfectly together.

Our Favorite Variations

Try some of these variations if you want to try a different flavor or use what you have on hand.

Swap the salmon: You can use sushi-grade tuna (ahi or yellowfin) or yellowtail in place of the salmon.
Use a cooked option: If you’re a little leary about eating raw fish, swap the salmon with seared bay scallops, cooked shrimp, or crab.
Use a canned fish! You can top this more similarly like you would a sushi bake and use canned tuna or salmon!
Make it vegetarian: Skip the seafood altogether and use a mixture of avocado and cucumber, or add a bit of fried, crumbled tofu to the mix as well!
Swap the rice: Short-grain rice works the best, but if you have medium-grain or brown rice on hand, that can work in a pinch.
Spicy mayo: Sushi traditionally uses kewpie mayo, but American style mayonnaise works well too. If you need to lighten the sauce up a bit, you can swap the mayo for plain Greek yogurt. This will also add a bit more tanginess to the sauce.
Switch up the toppings: We use heavy sprinkles of furikake, toasted seaweed flakes, and additional kewpie drizzle in our version. You can get creative by adding minced cucumber, pickled onion, sliced mango, or sesame seeds on top.

Tips and Tricks for the BEST Sushi Pizza

When spreading the rice out on the hot pan, make sure to spread it over the entire pan in an even layer. This helps reduce the amount of oil that splatters and ensures everything cooks evenly.
This recipe tends to produce a lot of oil splatter when the rice hits the hot oil. To be safe, we recommend using an oil splatter guard.
Most crispy rice recipes suggest using cold day old rice to help hold a better shape. Since we’re pressing the rice into the entire surface of a pan, using freshly made rice works great here!
Since you’re eating raw fish here, it’s super important to use the freshest seafood you can. “Sushi-grade” fish has been handled in a way that’s safe to eat without cooking and is the safest bet when cooking sushi at home.
For the best presentation, make sure your knife is as sharp as can be before cutting into the sushi pizza. A sharp knife will give you clean-cut lines, while a dull knife is more likely to smush the edges of the pizza.

Prep Ahead Instructions

You can make the crispy rice patty up to 2 days ahead of time and store in an airtight container, in the refrigerator. When you’re ready to serve, just re-crisp the rice patty in an air fryer (3 to 5 minutes at 375˚F), in the oven (5 to 7 minutes at 400˚F), or in a frying pan (with 1 to 2 tablespoons oil over medium heat on each side for 2 to 3 minutes).

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Sushi Pizza

Our sushi pizza is the perfect handheld appetizer or dinner with a crunchy fried rice crust topped with creamy avocado, spicy salmon, and furikake seasoning.

Course Appetizer, dinner, lunch, Main Course

Cuisine japanese-canadian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 687kcal

Author Teri & Jenny

Ingredients

crispy rice

12 ounces cooked short grain white rice
3 tablespoons neutral oil

spicy salmon

8 ounces finely diced high quality salmon
2 tablespoons kewpie mayonaise (American-style mayonnaise is fine)
1 tablespoon furikake seasoning
2 teaspoons sriracha
1 1/4 teaspoons soy sauce
1 teaspoon sesame oil
2 thinly sliced green onion

assembly

1 very thinly sliced avocado
2 tablespoons furikake seasoning
2 tablespoons kewpie mayonnaise
2 tablespoons toasted and salted seaweed flakes (OR more furikke seasoning)
1 green onion thinly sliced on a bias

US Customary – Metric

Instructions

crispy rice

Place a large pan over medium-low heat and add 2 tablespoons oil. Once oil is hot, add rice – flattening and pressing down to create an even layer. Raise heat to medium-high. Fry rice, untouched, for 4 to 5 minutes (or until rice smells toasted and is browned).
Lift crispy rice disc with a spatula, carefully add remaining oil to pan and flip disc. Continue to fry for an additional 3 to 4 minutes until the bottom is browned and crisp. (Be very careful as oil spattering will happen when rice is added to hot pan).

spicy salmon

Place all ingredients into a mixing bowl.
Gently fold together until fully and evenly combined.

assembly

Fan half of the avocado on each side of the toasted rice disc.
Sprinkle the furikake seasoning over the avocado.
Spread an even layer of the salmon mixture over the avocado.
Drizzle the mayo over the salmon mixture.
Top the pizza with furikake seasoning and/or toasted seaweed flakes and a sprinkle of green onion
Cut into wedges and serve.

Video

Notes

Tips and Tricks for the BEST Sushi Pizza

When spreading the rice out on the hot pan, make sure to spread it over the entire pan in an even layer. This helps reduce the amount of oil that splatters and ensures everything cooks evenly.
This recipe tends to produce a lot of oil splatter when the rice hits the hot oil. To be safe, we recommend using an oil splatter guard.
You can use freshly cooked rice, but day-old cold rice tends to work best as it holds its shape a little better for a crispy, crusted layer.
Since you’re eating raw fish here, it’s super important to use the freshest seafood you can. “Sushi-grade” fish has been handled in a way that’s safe to eat without cooking and is the safest bet when cooking sushi at home.
For the best presentation, make sure your knife is as sharp as can be before cutting into the sushi pizza. A sharp knife will give you clean-cut lines, while a dull knife is more likely to smush the edges of the pizza.

Nutrition

The post Sushi Pizza appeared first on Spoon Fork Bacon.

Croissant Breakfast Bake (with ham and cheese)

Jenny Park — Mon, 17 Aug 2026 11:00:00 +0000

As we know from our fan-favorite sausage and egg breakfast casserole and sausage strata, bread and hash browns are delicious additions to breakfast bakes. They’re easy to add and create a filling, starchy base that’s delicious and satisfying.

But when you want a show-stopping breakfast that feels extra special, we’re here to tell you to skip the potatoes and bread and reach for croissants instead. Since croissants are already laminated with layers of butter, they soak up the dijon-infused egg custard in this breakfast bake for the most decadent bite. Combined with salty ham and gooey gruyere, the whole pan is baked until golden brown and bubbly. It looks and tastes like a gourmet meal, but it uses only 8 ingredients and takes less than 20 minutes of prep time to put together.

Whether you’re looking for a holiday breakfast or brunch or a go-to morning meal to serve houseguests, you can’t go wrong with this cheesy, rich, and insanely satisfying croissant breakfast bake.

How to make a breakfast bake

Ingredients

Process

Preheat oven to 375˚F. Spray a 9”x13” ceramic baking dish with cooking spray.
In a large liquid measuring cup or bowl whisk together eggs, milk, Dijon mustard, chives, and garlic powder. Set aside.

Scatter croissant pieces evenly around the baking dish.
Drape and press ham pieces in the spaces between croissant pieces.

Sprinkle half the shredded cheese over the mixture.
Pour the egg mixture evenly over the croissant bake and season with salt and pepper.

Allow mixture to sit for 10 minutes, so the croissants absorb the liquid. Cover baking dish with foil and bake for 20 minutes.
Remove foil.

Sprinkle with remaining cheese and continue to bake for another 10 to 15 minutes, or until the egg mixture has cooked through and the top is browned and bubbling.
Remove from oven and cool, about 10 minutes.

Top with more chives. Use a serving spoon to scoop out servings. Enjoy!

Tips for the best croissant breakfast bake

This recipe doesn’t require a lot of fuss (which is just how we like a breakfast recipe), but we do have a few quick tips that take it from good to drool-worthy.

Use day-old croissants. Slightly stale croissants have lost some of their moisture, meaning they’ll soak up the egg mixture without getting mushy. We do the same thing in our Triple Berry Bread Pudding, putting those croissants that have sat on the counter a day too long to good use.
Tear the croissants, don’t slice them. By tearing the croissants, you’ll get more edges to stick up and out of the custard for crispy golden edges that add the best flavor to the bake.
Don’t skip the soaking time. At least 10 minutes is needed for the croissants to soak up the egg mixture so the whole bake comes together with a nice custard texture. If you don’t soak them, you’ll end up with pieces that dry out too much in the oven and pools of scrambled egg.
Press ham into the gaps, not on top. By pushing the ham down into the gaps between the croissants, they’ll stay tender and juicy while the casserole bakes. If they’re layered on top, the ham is more likely to dry out.
The foil is essential. Covering the breakfast bake with foil for the first 20 minutes helps keep moisture in, steaming and cooking the eggs. Without it, the top will brown too quickly, and the dish will dry out.

Storing and reheating instructions

Storing

To make ahead:

If you want to make this breakfast bake ahead of time for an easier morning meal, you can assemble the dish the night before, right up to step 6, just before you’re about to put it in the oven.

Cover the dish with foil and refrigerate overnight, then take it out and let it rest on the counter in the morning for 20-30 minutes before putting it in the preheated oven and baking as directed.

To store leftovers:

Cool the dish completely, then cover it tightly with foil or transfer it to an airtight container. You can refrigerate the bake for 3 to 4 days or freeze individual portions wrapped tightly in plastic wrap and foil for up to two months.

Reheating

To reheat leftovers, we recommend the oven or air-fryer for the best results, but the microwave will work in a pinch.

Reheating in the oven: Preheat the oven to 325˚F. Cover the breakfast bake in foil and bake for 15 minutes or until warmed through. Remove foil in the last 5 minutes to help the top crisp back up.

Reheating in the air fryer: Air fry individual portions for 5 to 7 minutes at 325˚F.

Reheating in the microwave: Place on a microwave-safe plate and microwave for 45 to 60 seconds, or until heated through. You’ll lose the crispy top, but it will still taste delish.

What to serve with our croissant breakfast bake

This bake is rich, salty, and cheesy, so we love serving it alongside these pairings for a complete breakfast or brunch:

More delicious breakfast recipes you will love

Croissant Breakfast Bake (with ham and cheese)

This easy, elegant breakfast bake is layered with Dijon custard-soaked croissants, rich ham, and melty Gruyere cheese before baking until bubbly and golden brown. Perfect for a special holiday morning or anytime you need to add a special touch to breakfast or brunch!

Course Breakfast, main dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 358kcal

Author Teri & Jenny

Ingredients

5 large eggs
1 cup whole milk
2 1/2 tablespoons Dijon mustard
1 tablespoon thinly sliced chives plus more for garnish
1 teaspoon garlic powder
6 large croissants torn into large pieces
8 slices deli ham (about 4 ounces)
6 ounces shredded gruyere cheese
salt and pepper to taste

US Customary – Metric

Instructions

Preheat oven to 375˚F. Spray a 9”x13” ceramic baking dish with cooking spray.
In a large liquid measuring cup or bowl whisk together eggs, milk, Dijon mustard, chives, and garlic powder. Set aside.
Scatter croissant pieces evenly around the baking dish.
Drape and press ham pieces in the spaces between croissant pieces.
Sprinkle half the shredded cheese over the mixture.
Pour the egg mixture evenly over the croissant bake and season with salt and pepper.
Allow mixture to sit for 10 minutes, so the croissants absorb the liquid. Cover baking dish with foil and bake for 20 minutes.
Remove foil.
Sprinkle with remaining cheese and continue to bake for another 10 to 15 minutes, or until the egg mixture has cooked through and the top is browned and bubbling.
Remove from oven and cool, about 10 minutes. Top with more chives. Use a serving spoon to scoop out servings. Enjoy!

Nutrition

The post Croissant Breakfast Bake (with ham and cheese) appeared first on Spoon Fork Bacon.

Pan Fried Gnocchi (Caprese Style)

Jenny Park — Sun, 16 Aug 2026 11:00:00 +0000

The only thing that beats soft, pillowy gnocchi is gnocchi that’s soft and pillowy on the sides, while golden brown and crisp on the outside. With no pot of boiling water required, just a few minutes in a hot skillet gets these potato dumplings perfectly cooked and ready to toss with juicy cherry tomatoes, burrata cheese, basil, and a flavor-packed basil vinaigrette.

It’s the same flavor as our caprese gnocchi, but with a simpler cooking technique and the option to use store-bought gnocchi, it comes together in just 20 minutes. This pan-fried gnocchi is the perfect low-effort dish to add a burst of fresh flavor to an easy weeknight meal or summer spread.

How to make our pan fried gnocchi

Ingredients

Process

Some of our favorite brands for premade gnocchi

Pan frying adds a big boost of flavor to even the blandest gnocchi, so there’s no wrong brand to use. However, using a better pre-made gnocchi will add an extra burst of flavor and texture to make this dish really pop. Here are some of our favorites:

Giovanni Rana Potato Gnocchi (refrigerated): Tender, potato-forward, and it browns beautifully without turning gummy.
Whole Foods 365 Potato Gnocchi (shelf-stable): Slightly firmer bite, inexpensive, and it holds its shape well.
Trader Joe’s Cauliflower Gnocchi (frozen): If you’re looking for a quality gluten-free gnocchi to use, this one can go straight from the freezer to the pan with just an extra minute or two of cooking.

Tips for the best pan fried gnocchi (caprese style)

If this is your first time tackling pan-fried gnocchi, or you just haven’t been able to quite get it to turn out how you’d like it, keep these tips in mind:

Add the gnocchi straight to the pan. Whether your gnocchi is off the shelf, refrigerated, or frozen, do not boil it first. Add the gnocchi straight from the package to the hot, oil- and butter-filled skillet.
A hot pan and hot oil are key. Heat the pan first, then add the fat and heat that. Once everything is hot, it’s ready for the gnocchi. This helps get the gnocchi golden brown and slightly crispy, instead of steaming it, which leads to a soggier pasta.
Avoid crowding the pan or stirring it too much. Add just enough gnocchi so that every piece has contact with the pan, then let it sit untouched for 2-3 minutes before flipping. Too much stirring or an overcrowded pan prevents each piece from browning well.
Use a cast iron or stainless steel skillet if you have one instead of a non-stick. It’s harder to get that deep golden color with a non-stick pan, but if that’s what you have, it will work.
Assemble just before serving. The cheese, tomatoes, and dressing all add moisture to the gnocchi, which will start to soften the edges after a few minutes. Adding the caprese toppings just before serving keeps things fresh and crisp as long as possible.

Make ahead, storing, and reheating instructions

Make Ahead

This dish is best when made and assembled just before serving, but you can prep some of the elements ahead of time. We do not recommend making the gnocchi ahead of time.

Tomatoes: halve them up to a day before eating and refrigerate them in a covered container.
Basil vinaigrette: Make this up to 3 days ahead of time and store it in a jar in the refrigerator. Shake well or reblend before serving.
Basil: Wash and dry the leaves up to two days before using, then store them wrapped in paper towel in the refrigerator until ready to add to the dish.

Storing

Refrigerate leftovers in an airtight container for up to 3 days. The gnocchi will soften and become a much creamier, but still delicious, dish.

If you have leftover gnocchi that hasn’t been mixed with the caprese toppings, you can store this in an airtight container separately for up to 3 days.

Reheating

Skillet: Reheat gnocchi in a dry or lightly oiled skillet over medium heat for 3 to 4 minutes, tossing occasionally, until hot and re-crisped. Add fresh burrata and basil after.
Air fryer: 350°F for 3 to 5 minutes, shaking halfway. Excellent for bringing back the crunch.
Oven: Spread on a sheet pan and bake at 400°F for 5 to 8 minutes.

More delicious gnocchi recipes you will love

Pan Fried Gnocchi (caprese style)

Golden, crispy-edged pan-fried gnocchi tossed with sweet cherry tomatoes, torn burrata, and bright basil vinaigrette for the caprese salad upgrade you didn't know you needed.

Course lunch, Main Course, Side Dish

Cuisine Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 434kcal

Author Teri & Jenny

Ingredients

crispy gnocchi

2 tablespoons olive oil
1 tablespoon unsalted butter
1 pound premade gnocchi for choice

assembly

1/2 recipe basil vinaigrette
1 pint halved cherry tomatoes
8 ounces burrata
fresh basil leaves for garnish
salt and pepper to taste

US Customary – Metric

Instructions

crispy gnocchi

Place a skillet over medium-high heat. Once skillet is hot add oil and butter.
Once butter has melted add gnocchi. Sauté for 5 to 6 minutes, until browned and crisp on each side. Season with salt and pepper.
Remove from heat and transfer to a platter.

assembly

Toss together with halved cherry tomatoes.
Rip burrata into small pieces and top tomatoes and gnocchi.
Drizzle platter with vinaigrette and season with salt and pepper.
Top with fresh basil leaves and serve.

Nutrition

The post Pan Fried Gnocchi (Caprese Style) appeared first on Spoon Fork Bacon.