Spoon Fork Bacon

Honey Garlic Chicken Skewers (Air Fryer Recipe)

Teri Lyn Fisher — Mon, 13 Apr 2026 11:00:00 +0000

If you typically reserve kabobs or skewers for summertime grilling, you’ll love our air fryer chicken skewer recipe! Pieces of juicy chicken are infused with honey garlic marinade, air-fried to perfection, and then coated with a sweet and sticky glaze just before serving. All served on a skewer for easy presentation and eating!

Whether you serve them as an appetizer or overtop of rice for an easy dinner, you’ll love having this chicken skewer recipe in your back pocket.

Like our lamb kabobs, these chicken skewers can be served with rice, over mashed potatoes, with romaine leaves, or on their own as an appetizer.

How to Make Honey Garlic Air Fryer Chicken Skewers

Ingredients

Process

In a mixing bowl, combine all sauce ingredients and whisk them together.
Transfer the chicken to a resealable plastic bag or airtight container.

Pour half the marinade over the chicken, tightly seal it, shake it up to mix it, and refrigerate it for at least 4 hours and up to 24 hours.
Pour the remaining marinade into a small pot and simmer for 5 to 7 minutes or until slightly reduced (Glaze will thicken as it cools). Remove from heat and set aside.

Once the chicken has marinated, pierce 7 to 8 pieces of chicken through each skewer. Repeat until all chicken has been used.
Lightly spray the air fryer basket with cooking spray and top it with skewers, leaving about a 1/2-inch space between each one (cook in batches to avoid overcrowding). Brush each skewer with glaze.

Air-fry chicken skewers at 400˚F for 8 minutes. Flip each skewer and brush with more glaze. Continue to air-fry for an additional 6 to 8 minutes or until the chicken has cooked through.
Remove skewers from the air fryer basket and brush with glaze once more.

Transfer skewers to a serving dish, top with green onion, and serve.

Why Soak Wooden Skewers in Water?

Soaking your wooden skewers in water for at least thirty minutes is an essential step in making these chicken kabobs. This helps prevent the wood from burning or becoming too charred while the chicken cooks.

Not only would burnt wood be a safety hazard, but it can add an unpleasant flavor to the chicken. By soaking the skewers ahead of time, they’ll hold your chicken without catching fire or charring and affecting the flavor of the meat.

Variations

We love this recipe as is, but feel free to make these substitutions for a little variety!

Swap the meat. Instead of chicken thighs, you could use chicken breast or another type of meat altogether. Beef sirloin or ribeye, lamb, pork tenderloin, or turkey breast are all great options for these kabobs.

Make it spicy: Add a tablespoon of sriracha or chili paste to the marinade.

A citrus twist: add the zest and juice of a lemon or an orange.

BBQ: add a few tablespoons of your favorite BBQ sauce (or our sweet and range BBQ) to the marinade.

Make Ahead, Storing and Reheating Instructions

From start to finish, this recipe takes around four and a half hours (including marinade time), but there are plenty of things you can do ahead of time to make dinner as easy as possible.

Make Ahead

Mix the marinade and add the cubed chicken up to 24 hours before cooking. Not only does this make dinner easy, but it also helps add maximum flavor to every bite!

You can also make the glaze ahead of time and store it in the refrigerator until you’re ready to use it, or up to 3 days.

Storing

Store any leftover cooked chicken in an airtight container in the refrigerator for 3-4 days.

Reheating

To reheat the chicken:

Microwave it, covered, on a plate for 30-60 seconds or until warmed.

Bake it in the oven at 350˚, covered, for 5-10 minutes or until warmed through.

In a pan on the stove over medium heat, add a small amount of oil to help keep the chicken from sticking. Add the chicken and saute for 3-5 minutes or until heated through, tossing occasionally.

In the air fryer, preheat the basket to 350˚, add the chicken, and cook for 3-5 minutes or until heated through.

What to Serve with Our Air Fryer Chicken Skewers

For a complete meal, try serving our air-fried honey garlic chicken skewers with:

More Delicious Chicken Recipes You Will Love

Honey Garlic Chicken Skewers (Air Fryer Recipe)

Marinated in a sweet and savory honey garlic sauce, these chicken skewers are tender and juicy, taking just minutes to cook in the air fryer!

Course Appetizer, dinner, lunch, Snack

Cuisine asian

Prep Time 15

Cook Time 16

marinating time 4

Total Time 4 31

Servings

Calories 337kcal

Author Teri & Jenny

Equipment

1 air fryer
8 (6") wooden skewers soaked in water for 30 minutes

Ingredients

marinade/glaze

1/2 cup soy sauce
1/2 cup honey
3 tablespoons minced garlic
2 tablespoons oyster sauce
2 tablespoons light brown sugar
1 tablespoon rice wine vinegar
2 teaspoon sesame oil

chicken

1 pound boneless, skinless chicken thighs cut into 1 inch pieces
1 thinly sliced green onion

US Customary – Metric

Instructions

In a mixing bowl combine all sauce ingredients and whisk together.
Transfer chicken to a resealable plastic bag or airtight container.
Pour half marinade over chicken, tightly seal, shake up to mix and refrigerate for at least 4 hours and up to 24 hours.
Pour remaining marinade into a small pot and simmer for 5 to 7 minutes or until slightly reduced (Glaze will thicken as it cools). Remove from heat and set aside.
Once chicken has marinated, pierce 7 to 8 pieces of chicken through each skewer. Repeat until all chicken has been used.
Lightly spray air fryer basket with cooking spray and top with skewers, leaving about1/2 inch space between each one (cook in batches to avoid overcrowding). Brush each skewer with glaze.
Air-fry chicken skewers at 400˚F for 8 minutes. Flip each skewer and brush with more glaze. Continue to air-fry for an additional 6to 8 minutes or until chicken has cooked through.
Remove skewers from air fryer basket and brush with glaze once more.
Transfer skewers to a serving dish, top with green onion and serve.

Video

Notes

**recipe makes 8 skewers – 2 skewers make 1 serving**

Nutrition

The post Honey Garlic Chicken Skewers (Air Fryer Recipe) appeared first on Spoon Fork Bacon.

Flautas

Jenny Park — Sun, 12 Apr 2026 11:00:00 +0000

Our addictive Chicken Flautas is what you get when you fill a tortilla with cheesy shredded chicken and poblano peppers, roll it up, and fry it until the tortilla is crispy and golden brown and we’re here for it! We seriously can’t get enough of this easy and flavorful Mexican favorite. It’s decadent and simple all in one and a fun way to switch up our favorite taquitos recipe or chipotle chicken nachos.

We love using leftover rotisserie chicken for this flauta recipe, making it super simple to whip together on a busy weeknight. The filling is loaded with pepper jack cheese and poblano peppers for just a touch of heat, pairing perfectly with scoops of fresh pico de gallo and cool and creamy guacamole.

What Are Flautas?

Flautas are a traditional Mexican dish, literally meaning “flutes”, which is exactly what they look like! They’re made by filling flour tortillas with shredded meat and often a mixture of cheese, beans, and vegetables, rolling them up tightly (like a little flute), then frying them until golden brown and crispy.

Differences Between Flautas and Taquitos

Flautas and taquitos look very similar, but there are some key differences between the two. Depending on what region you’re in or where you order one, they may use the names interchangeably, or call both just one or the other, but traditionally, there is one major difference between the two: the tortilla.

Flautas are often made with larger flour tortillas, while taquitos are made with smaller corn tortillas. After frying, a flauta made from a flour tortilla will have a much more delicate crunch and crispness than taquitos, with their chewier corn tortillas.

But, because the method changes by region, you may order a flauta and find that it’s made from a large corn tortilla, the size you’d expect, but with a denser texture.

How to Make the BEST Crispy Flautas

Flautas Ingredients

Sauce Ingredients

Flautas Process

Preheat oil over medium heat to 350˚F. Place chicken into a mixing bowl and set aside.
Pour oil into a medium sauté pan and place over medium-high heat. Saute onion, poblano and corn for about 5 minutes. Season with salt and pepper.

Pour onion mixture over chicken and toss together.
Add remaining filling ingredients to chicken and onion mixture and stir together until mixed together. Season with salt and pepper.

Place a heaping ⅓ cup of the filling into one of the tortillas and spread into a log.
Tightly roll tortilla and secure with a toothpick or two and transfer to a baking sheet.

Repeat until all of the tortillas and filling have been used.
Fry flautas, a few at a time, until golden brown, about 3 to 4 minutes. Remove from heat and transfer to a cooling rack lined baking sheet. Repeat until all flautas have been fried.

Sauce Process

Place all sauce ingredients into a small bowl.
Whisk together until completely combined.

Alternate Cooking Instructions

If you’d rather skip the mess of deep frying and use a healthier cooking method for your flautas, we have you covered.

Air Fryer

Making flautas in the air fryer is the second-best way, in our opinion. The tortilla will crisp up almost as well as deep frying, but with less oil and less mess.

To air fry your flautas:

Preheat the air fryer to 400˚F and brush or spray the assembled flautas with oil on all sides.
Place the flautas seam side down in the air fryer, being careful that none are touching. (Take the toothpicks out as you place them with the seam down, as that should be enough to hold them together.) You will most likely need to air fry them in batches.
Cook for 8 to 10 minutes, flipping halfway through, until the tortilla is crispy and golden brown on all sides.

Oven Baked

If you’re making a big batch of flautas all at once, baking them in the oven is the easiest method. They’re less crispy than deep-frying or air-frying, but still delicious!

To make flautas in the oven:

Preheat the oven to 425˚F and line a large sheetpan with parchment paper.
Spray or brush the flautas with oil on all sides, then place them seam side down (without the toothpick) on the sheet pan, careful to leave an inch of space between them.
Bake for 15 to 20 minutes, flipping halfway through. For extra crispiness, place them under the broiler for 1-2 minutes in the final minutes of cooking. Just be careful to watch them closely, as they can go from golden to burned quickly!

Flauta Filling Swaps and Variations

While flautas are traditionally filled with shredded meat, the options are truly endless. Once you’ve got the technique down, you can really fill them with a variety of ingredients and flavor combinations. Here are some of our favorites:

Swap the chicken for shredded beef, carne asada, brisket, or pulled pork.
Make vegetarian flautas by skipping the meat and using refried beans, seasoned black beans, or pinto beans. Add roasted sweet potato or russet potatoes to make the filling a bit heartier.
Swap the pepperjack cheese for cheddar, colby, or mozzarella for a milder, but still creamy and cheesy filling.
Increase the heat by swapping the poblano pepper for a slightly spicier Anaheim pepper or an even hotter jalapeno.
With your toppings, you can get even more creative in how you serve these flautas. Serve with any variety of freshly chopped romaine lettuce, diced tomatoes, pico, tomatillo salsa, guacamole, queso, queso fresca, avocado slices, lime, mango salsa, or roasted tomato salsa.

Tips for the Best, Most Crispy Flautas

For perfectly golden flautas every time, don’t forget these details:

If your tortillas aren’t pliable enough to roll tightly without cracking, wrap them in a damp paper towel and warm them in the microwave for just 15 seconds or so. This will warm them up just enough to roll easily without breaking.
Avoid overfilling the tortillas. We get it. The filling is so good, you want to pack as much as you can into each tortilla. But stick to the 1/3 cup of filling, or you’ll risk the flautas bursting open while frying.
We’re not going loosey goosey with the roll, here. You want to roll each tortilla TIGHT so that the filling stays put, and you avoid soft air pockets inside the flautas.
Make sure you check the temperature of your oil before frying. 350°F is hot enough to prevent the tortillas from absorbing too much oil and low enough so the outside doesn’t burn before the inside warms through.
Avoid overcrowding the pan. Adding too many at once will drop the temperature of the oil too much, leading to soggy flautas (not what we want). Frying just a few at a time will keep the oil hot and prevent them from sticking together.
Use a wire rack to cool the flautas so that the tortillas stay crispy. Placing them on a plate or a paper towel after you take them out of the fryer will cause the bottoms to become soggy before you get a chance to enjoy them.

More Delicious Fried Recipes You Will Love

Flautas

These crispy chicken flautas are loaded with a creamy, cheesy filling of roasted chicken, sautéed poblano, fresh corn, and pepper jack cheese, then fried to golden, crispy perfection.

Course Appetizer, Snack

Cuisine Mexican

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 537kcal

Author Teri & Jenny

Ingredients

flautas

2 cups roasted chicken, shredded
1 1/2 tablespoons extra virgin olive oil
1/2 small, diced yellow onion (about 3/4 cup)
1/2 poblano, seeded and diced (about 3/4 cup)
2/3 cup fresh corn kernels (or canned corn, rinsed and drained)
1/3 cup prepared salsa
2 tablespoons sour cream
4 ounces shredded Pepper Jack cheese (about 1 cup)
14 6-inch flour tortillas warmed
5 cups frying oil of choice
salt and pepper to taste

Spicy Dipping Sauce

1/2 cup sour cream
2 tablespoons hot sauce (of choice)
1 zested and juiced lime (about 3 1/2 tablespoons of lime juice)

US Customary – Metric

Instructions

Flautas

Preheat oil over medium heat to 350˚F. Place chicken into a mixing bowl and set aside.
Pour olive oil into a medium sauté pan and place over medium-high heat. Add onion, poblano and corn and sauté for about 6 minutes. Season with salt and pepper. (if using canned or frozen corn, add after sautéing onion and poblano for 5 minutes)
Pour onion mixture over chicken and toss together.
Add remaining filling ingredients to chicken and onion mixture and stir together until mixed together. Season with salt and pepper.
Place a heaping 1/4 cup of the filling into one of the tortillas, off to the side a bit, and form mixture into an even log.
Tightly roll tortilla and secure with a toothpick or two and transfer to a baking sheet.
Repeat until all of the tortillas and filling have been used.
Fry flautas, a few at a time, until golden brown, about 3 to 4 minutes. Remove from heat and transfer to a cooling rack lined baking sheet. Repeat until all flautas have been fried. Serve with dipping sauce.

Spicy Dipping Sauce

Place all ingredients into a bowl.
Whisk together until fully combined. Set aside until ready to use.

Notes

*Each Serving is 2 Flautas (+ 1.7 tablespoons of sauce)*

Nutrition

The post Flautas appeared first on Spoon Fork Bacon.

Cashew Chicken

Jenny Park — Mon, 06 Apr 2026 11:00:00 +0000

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

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

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

What is Cashew Chicken?

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

What is Springfield-Style Cashew Chicken?

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

How to Make Cashew Chicken

Sauce Ingredients

Sauce Process

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

Chicken Ingredients

Chicken and Assembly Process

Combine all ingredients, except chicken, cashews, sesame seeds, and green onion into a mixing bowl.
Whisk together.

Pour mixture over chicken and stir until evenly coated. Allow chicken to sit for 10 minutes.

Place a large pan or wok over high heat and add oil. Add half chicken and partially cook, stirring frequently.
Transfer chicken to a plate and return pan to stove.

Add remaining oil and chicken pieces to pan and partially cook.
Stir plated chicken back to pan and cook.

Stir sauce into pan and lower to medium-high heat. Simmer sauce and chicken together until sauce thickens enough to coat chicken.
Stir cashews into chicken mixture until evenly combined.

Remove from heat and top with green onions and sesame seeds.

Make Ahead and Freezing Our Cashew Chicken Recipe

Make Ahead

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

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

Freezing

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

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

Tips and Tricks for Success

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

What to Serve with Cashew Chicken?

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

Cashew Chicken Variations

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

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

More Easy and Delicious Chicken Recipes You Will Love

Cashew Chicken

The best Cashew Chicken Recipe you'll ever have! It tastes just like it came from your local takeout spot. Soft and tender garlic chicken thighs are cooked and coated in a mouthwatering hoisin based sauce and it's all made in under 30 minutes!

Course dinner, Main Course

Cuisine Chinese-American

Prep Time 2

Cook Time 18

marinating time 10

Total Time 30

Servings

Calories 505kcal

Author Teri & Jenny

Ingredients

sauce

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

chicken

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

assembly

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

US Customary – Metric

Instructions

sauce

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

chicken

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

assemble

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

Video

Notes

Tips and Tricks for Cashew Chicken Success

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

Make Ahead

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

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

Freezing

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

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

Nutrition

The post Cashew Chicken appeared first on Spoon Fork Bacon.

Tallarines Verde (Peruvian Green Spaghetti)

Jenny Park — Sun, 05 Apr 2026 11:00:00 +0000

If you’re looking for a flavorful alternative to pesto pasta, Tallarines Verde is exactly what you need. This dish literally translates to “green noodles” and gives traditional pesto pasta a Peruvian spin, turning simple ingredients like basil, spinach, walnuts, queso fresco, and evaporated milk into a restaurant-quality, refreshingly light sauce.

While the emerald green hue is show-stopping all on its own, you’ll love the balance of rich creaminess and fresh herbs in every bite. It’s like a cross between comforting, simple Cacio e Pepe, rich, creamy Alfredo, and vibrant chimichurri. So when you can’t decide which feeling you’re after, you can’t go wrong with this Peruvian green spaghetti! The entire dish takes just 20 minutes to toss together, making it one of our favorite flavor-packed weekday dinners.

What is Tallarines Verde?

Tallarines Verde translates to “green noodles” and is a mashup of Peruvian and Italian cuisine. Playing on Italian pesto, this version relies on ingredients more common in Peru, replacing the bulk of basil for leafy spinach, swapping parmesan cheese for queso fresco, using less-expensive and ultra-flavorful walnuts, and giving it a creamier feel by blending everything up with milk.

Traditionally, the sauce is heated before adding it to the pasta, but our take has a more pesto-like vibe by leaving the ingredients raw before blending, then tossing with noodles.

How to Make Tallarines Verde?

Ingredients

Process

Fill a large pot with water and bring to a boil. Add a handful of salt followed by spaghetti. Boil spaghetti until al dente, 7 to 9 minutes, stirring occasionally. Drain and toss in a small amount of olive oil. Set aside until ready to use.
Place shallots, garlic, walnuts, spinach, basil, cheese, milk, and oil into a food processor.

Blend until mixture is super smooth. Season with salt and pepper.
Pour mixture into a large bowl and top with spaghetti.

Toss together until fully combined. Adjust seasonings. Top with more crumbled cheese and serve.

Tips for the BEST Tallarines Verde

For the best deep nutty flavor, toast your walnuts first! An easy way to toast them is to spread walnuts on a parchment-lined baking sheet and bake them in a preheated oven at 350°F for about five minutes, or until fragrant. Be sure to keep a close eye on them, as they can go from toasted to burnt in just a minute.
After cooking your pasta to al dente, be sure to drizzle and toss it with olive oil to keep the noodles from sticking to each other while you finish the sauce.
We know it’s tempting to just toss all the ingredients into the food processor and whirl away, but don’t do it! By processing the ingredients in intervals: breaking down the coarser walnuts, shallots, and garlic first, then the softer ingredients before drizzling in the liquid, you’ll get the smoothest sauce possible.
You can use other types of milk for this recipe, but evaporated milk gives it a light and creamy texture, which we absolutely love!

Variations

To use what you have or make this recipe your own, try these substitutions and variations:

Swap the walnuts for other nuts, like pine nuts, for a more classic pesto, or use almonds, pecans, or cashews to switch up the flavor.
In addition to, or in place of, the spinach, you can use a variety of greens, including baby kale (for a heartier green), arugula (for a peppery flavor), more basil, or even some cilantro for a brighter spin.
Make this recipe dairy-free by skipping the cheese and replacing the evaporated milk with canned coconut milk or even oat or almond milk. If you want a cheesy flavor boost without dairy, a few tablespoons of nutritional yeast will add a pop of earthy cheesy flavor to the sauce.

What to Serve with Our Tallarines Verde?

To make this recipe a complete meal, serve it with:

A protein:

A side:

Storing, Freezing, and Reheating Instructions

Storing

You can make the sauce up to two days ahead of time and store it in the refriferator until ready to use. Let it sit out at room temperaure while you’re making the pasta, then toss with hot, freshly drained noodles just before serving.

To store leftover Tallarines Verde, add the noodle and sauce mixture to an airtight container and store it in the refrigerator for up to 3 days. The pasta may absorb some of the moisture from the sauce, so this tends to be better when eaten within 24 hours, but still tastes delicious up to 3 days.

Freezing

You can freeze the sauce for up to 3 months before adding it to pasta. Just add it to an airtight container and freeze in portions. When ready to use, just let the sauce thaw overnight in the refrigerator.

Reheating

To reheat the Tallarines Verde, add the pasta to a skillet over medium-low heat and gently heat, stirring as it warms, adding a splash of milk if needed to thin the mixture out.

More Delicious Pasta and Noodle Recipes You Will Love

Tallarines Verde

Tallarines Verde turns weeknight pasta into a Peruvian feast with a vibrant green sauce that's creamier than pesto, easier than Alfredo, and so delicious you won't even realize you're eating your greens.

Course dinner, lunch

Cuisine peruvian

Diet Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 450kcal

Author Teri & Jenny

Ingredients

12 ounces spaghetti
2 tablespoons chopped shallots
3 roughly smashed garlic cloves
⅔ cup toasted and roughly chopped walnuts
2 cups packed baby spinach (about 1.8 ounces)
1 cup packed basil leaves (about 0.8 ounces)
4 ounces queso fresco plus more for garnish
1/2 cup evaporated milk
3 tablespoons extra virgin olive oil
pinch of salt
cracked black pepper to taste

US Customary – Metric

Instructions

Fill a large pot with water and bring to a boil. Add a handful of salt followed by spaghetti. Boil spaghetti until al dente, 7 to 9 minutes, stirring occasionally. Drain and toss in a small amount of olive oil. Set aside until ready to use.
Place shallots, garlic, walnuts, spinach, basil, cheese, milk, and oil. into the well of a blender and blend until smooth. Lightly season with salt and pepper.
Pour mixture into a large bowl with spaghetti. Toss together until fully combined. Adjust seasonings. Top with more crumbled queso and serve.

Notes

Storing, Freezing, and Reheating Instructions

Storing

Freezing

Reheating

To reheat the Tallarines Verde, add the pasta to a skillet over medium-low heat and gently heat, stirring as it warms, adding a splash of milk if needed to thin the mixture out.

Nutrition

The post Tallarines Verde (Peruvian Green Spaghetti) appeared first on Spoon Fork Bacon.

Panko-Crusted Lamb Chops Recipe

Jenny Park — Mon, 30 Mar 2026 11:00:00 +0000

I couldn’t be more excited about our parmesan and Panko-Crusted Lamb Chops Recipe! This recipe is DELICIOUS and so easy to make. These lamb chops make a great main dish, but I also LOVE serving it as a hand held appetizer!

I also love these panko-crusted lamb chops because they come together from start to finish in under 30 minutes! This means you can make these even on a busy weeknight! The parmesan and panko crust with the bits of tarragon and chives really take the rib chops to the next level. They’re just so so good, and I hope you love them as much as I do!

How to Make Panko Crusted Lamb Chops Recipe

Process

In a shallow bowl combine flour, garlic powder and paprika. Whisk together.
In another shallow bowl combine panko, Parmesan, tarragon, and 1 tablespoon chives. Whisk together.

Generously season lamb chops with salt and pepper.

Dredge lamb chops in flour and shake off any excess. Next dip lamb chops in beaten egg, shaking off any excess. Finally dredge each lamb chop in the panko mixture until fully coated. Shake off any excess mixture.

Place a large skillet over medium heat and add oil. Once oil is hot, add lamb chops and sear for 4 to 5 minutes. Flip each chop and continue to sear for another 4 to 5 minutes or until panko mixture has browned and lamb has an internal temperature of 130˚F (for medium-rare doneness) or 140˚F (for medium doneness).

Remove from heat, lightly season with sea salt flakes and remaining sliced chives.

Why Panko is the Best Breading

Panko is a Japanese-style breadcrumb. It’s made of crustless bread that is processed in a way that the flakes don’t absorb as much oil as other breadcrumbs. This results in a crispier product overall when baked, air-fried or fried.

What to Serve with Our Lamb Chops

When we serve our panko-crusted lamb chops as an entree, there are so many amazing side dishes to serve with it that comes to mind. A few of our favorites are below!

Tips and Tricks for Success

If you have time, remove lamb chops from the refrigerator about 30 minutes before coating and cooking them. This will help with even cooking.
If you’re having an issue with the breading not sticking, you can bread the chops and refrigerate them (on a baking sheet lined with a cooling rack) for about 30 minutes to 1 hour, which will help the breading stick.

More Delicious Lamb Recipes You Will Love

Panko-Crusted Lamb Chops Recipe

A crazy-delicious and very simple Parmesan and Panko-Crusted Lamb Chops Recipe, made in under 30 minutes! Our recipe is perfect to serve as an appetizer, but hearty enough to stand alone as the main course for dinner! Just pair the chops with a side of Roasted Cauliflower and some Buttery Spatzle and you have an incredible meal that will satisfy anyone!

Course Appetizer, dinner, Main Course, main dish

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 703kcal

Author Teri & Jenny

Ingredients

2/3 cup all purpose flour
2 teaspoons garlic powder
1 1/2 teaspoons smoked paprika
2/3 cup Panko breadcrumbs
1/3 cup grated Parmesan
1 1/2 tablespoons minced tarragon
1 1/2 tablespoons thinly sliced chives
1 rack lamb chops, cut into individual ribs
2 eggs, beaten
1/2 cup neutral oil
salt and pepper to taste

US Customary – Metric

Instructions

In a shallow bowl combine flour, garlic powder and paprika. Whisk together.
In another shallow bowl combine panko, Parmesan, tarragon, and 1 tablespoon chives.Whisk together.
Generously season lamb chops with salt and pepper.
Dredge lamb chops in flour and shake off any excess.
Next dip lamb chops in beaten egg, shaking off any excess.
Finally dredge each lamb chop in the panko mixture until fully coated. Shake off any excess mixture.
Place a large skillet over medium heat and add oil.
Once oil is hot, add lamb chops and sear for 4 to 5 minutes.
Flip each chop and continue to sear for another 4 to 5 minutes or until panko mixture has browned and lamb has an internal temperature of 130˚F (for medium-rare doneness) or 140˚F (for medium doneness).
Remove from heat, lightly season with sea salt flakes and remaining sliced chives.

Notes

Tips and Tricks for Success

If you have time, remove lamb chops from the refrigerator about 30 minutes before coating and cooking them. This will help with even cooking.
If you’re having an issue with the breading not sticking, you can bread the chops and refrigerate them (on a baking sheet lined with a cooling rack) for about 30 minutes to 1 hour, which will help the breading stick.

Nutrition

The post Panko-Crusted Lamb Chops Recipe appeared first on Spoon Fork Bacon.

Corn Casserole

Jenny Park — Sun, 29 Mar 2026 11:00:00 +0000

This corn casserole is everything but boring. It’s loaded with three types of corn – cornmeal, cream corn, and fresh corn off the cob – and sprinkled with bacon, cheese, and chives for a real explosion of flavor in every bite.

There’s just something about the combination of creamy corn with melted cheese and bits of savory salty bacon that we just can’t get enough of. While we love serving this corn casserole as a side for Thanksgiving or Christmas, it makes a fantastic addition to any picnic, potluck, or Sunday dinner. It’s versatile, easy to put together, and a dish everyone will love.

What is Corn Casserole?

Corn casserole is like a cross between corn pudding and cornbread. It’s not quite as runny as corn pudding but not as dry as cornbread. It’s right in the middle with a soft and creamy texture and a bit of structure. Just scoop it onto a plate with a drizzle of honey over top and serve as a side dish with rib roast or dry brined turkey.

How to Make Corn Casserole

Ingredients

Process

Preheat oven to 325˚F. In a large mixing bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
Add remaining corn casserole ingredients and whisk together until completely combined (making sure not to over-whisk).

Fold in cheese, bacon, and chives (optional step: leave a little to the side to sprinkle on top).
Pour mixture into a 9”x 9”or 3 quart baking dish (and sprinkle top with remaining mix-ins, optional) and bake for 50 minutes to 1 hour or until top has browned and casserole has set, with the center still jiggly (it will set as it cools).

Remove from oven and allow casserole to cool for 10 minutes before scooping and serving. Top each serving with a drizzle of honey.

Types of Corn to Use for Corn Casserole

To make corn casserole, you’ll need:

Cornmeal. This powdered corn adds structure to your casserole along with a light, grainy texture, and subtle corn flavor.
Creamed corn. Canned creamed corn adds moisture to the recipe for a texture that’s less like bread and closer to a thick pudding.
Fresh corn. Sweet corn kernels straight from the cob are ideal, but you can swap fresh corn for either canned corn (rinsed and drained well) or frozen corn, thawed and drained. Every bite of this casserole has little gems of golden sweet corn, adding plenty of flavor and texture to the dish.

Tips and Tricks for Success

For the most flavor, choose fresh corn when it’s in season and frozen corn if you’re making this during the off-season.
Whisk all of your dry ingredients together before mixing in the wet.
Avoid over-mixing the batter. Just whisk long enough so that everything is moistened.
Instead of leaving larger chunks of bacon, crumble it into tiny pieces so a little bit is in every bite.
Let the pan rest for 10 minutes after taking it out of the oven. This will help the casserole set and stay more structured when serving.

Variations

Make it gluten-free. Use gluten-free all-purpose flour.
Swap the bacon. Use diced ham, sausage, or shredded chicken. You can even leave the bacon out for a vegetarian corn casserole.
Swap the cheese. Instead of cheddar cheese, use Swiss, pepper jack, smoked gouda, or mozzarella.
Add vegetables. Add diced mushrooms, peppers, onions, or spinach for more flavor and nutrition.
Make it spicy. Add a pinch of cayenne, chili powder, or a diced jalapeno pepper to the mix for a spicy kick.
Add a breadcrumb topping. Mix breadcrumbs with melted butter and sprinkle on top for a golden, crispy top.

Make Ahead, Storing and Freezing Instructions

Make Ahead

You can make this casserole a full 24 hours before baking. Just assemble the casserole in the dish and cover it tightly with plastic wrap. Store in the refrigerator until you’re ready to bake. Let it sit on the counter while the oven pre-heats and bake as directed.

Storing Leftovers

Store any leftovers in the baking dish, covered, in the refrigerator for up to 3 days. To reheat, cover the baking dish in foil and bake for 10-15 minutes at 325˚F or until warmed through. You can also reheat in the microwave for 30-90 seconds until warm.

Freezing

You can make this casserole ahead of time and freeze it to enjoy it later! Store an uncooked corn casserole in an airtight container in the freezer for up to 3 months. Let thaw overnight in the refrigerator, then bake as directed.

You can also freeze cooked corn casserole in the freezer for up to three months, thawing overnight, then covering in foil and baking at 325˚F for 10-20 minutes until heated through.

What to Serve with Corn Casserole?

Try corn casserole with any of these dishes:

More Delicious Casserole Recipes You Will Love

Corn Casserole

This Corn Casserole is loaded with golden sweet corn, savory bits of bacon, and plenty of cheese for a satisfying side dish ready for any holiday or dinner table!

Course dinner, lunch, Side Dish

Cuisine American

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 442kcal

Author Teri & Jenny

Ingredients

corn casserole

2/3 cup all purpose flour
1/2 cup fine yellow cornmeal
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
14 ounce can cream corn
1 1/3 cups fresh corn kernels (from about 2 ears)
2 large eggs beaten
1/2 cup unsalted butter melted
1 cup sour cream
1/2 cup water
2 tablespoons vegetable oil

mix-ins

1 cup shredded cheddar (about 4 ounces)
4 strips cooked bacon crumbled
2 tablespoons thinly sliced chives

serving suggestions

honey

US Customary – Metric

Instructions

Preheat oven to 325˚F.
In a large mixing bowl whisk together flour, cornmeal, sugar, baking powder, and salt.
Add remaining corn casserole ingredients and whisk together until completely combined (making sure not to over-whisk).
Fold in cheese, bacon, and chives (optional step: leave a little to the side to sprinkle on top).
Pour mixture into a 9”x 9” or 3 quart baking dish (and sprinkle top with remaining mix-ins, optional) and bake for 50 minutes to 1 hour or until top has browned and casserole has set, with the center still jiggly (it will set as it cools). Allow casserole to cool for 10 minutes before scooping and serving.
Top each serving with a drizzle of honey.

Video

Notes

**Nutritional Information Does Not Include Honey Serving Suggestion**

Tips and Tricks for Success

For the most flavor, choose fresh corn when it’s in season and frozen corn if you’re making this during the off-season.
Whisk all of your dry ingredients together before mixing in the wet.
Avoid over-mixing the batter. Just whisk long enough so that everything is moistened.
Instead of leaving larger chunks of bacon, crumble it into tiny pieces so a little bit is in every bite.
Let the pan rest for 10 minutes after taking it out of the oven. This will help the casserole set and stay more structured when serving.

Variations

Make it gluten-free. Use gluten-free all-purpose flour.
Swap the bacon. Use diced ham, sausage, or shredded chicken. You can even leave the bacon out for a vegetarian corn casserole.
Swap the cheese. Instead of cheddar cheese, use Swiss, pepper jack, smoked gouda, or mozzarella.
Add vegetables. Add diced mushrooms, peppers, onions, or spinach for more flavor and nutrition.
Make it spicy. Add a pinch of cayenne, chili powder, or a diced jalapeno pepper to the mix for a spicy kick.
Add a breadcrumb topping. Mix breadcrumbs with melted butter and sprinkle on top for a golden, crispy top.

Make Ahead, Storing and Freezing Instructions

Make Ahead

Storing Leftovers

Freezing

You can also freeze cooked corn casserole in the freezer for up to three months, thawing

Nutrition

The post Corn Casserole appeared first on Spoon Fork Bacon.

Triple Berry Bread Pudding Recipe

Teri Lyn Fisher — Mon, 23 Mar 2026 11:00:00 +0000

We love this Triple Berry Bread Pudding Recipe so much and think you all will too! It’s sweet, hearty, custardy, and loaded with sweet, juicy berries!

If you love a sweet breakfast or brunch dish, this recipe is definitely for you! We topped our bread pudding off with a really simple salted vanilla glaze and it’s unreal! It really takes this already delicious dish over the top in the best way!

How to Make Delicious Bread Pudding

Bread Pudding Ingredients

Bread Pudding Process

Grease 9”x 13” baking dish with butter and set aside.
In a large mixing bowl whisk together milk, cream, eggs, yolks, brown sugar, vanilla, and cinnamon until completely combined.

Spread half of the torn croissant into the baking dish in an even layer, and top with half of mixed berries.
Spread the remaining croissant into the baking dish and top with remaining mixed berries. Pour custard mixture over entire baking dish.

Allow mixture to sit for 1 hour (and up to overnight, tightly covered in foil in the refrigerator) so the custard can soak into the croissant.
Meanwhile, preheat oven to 350˚F. Cover bread pudding tightly with foil. Bake for about 45 minutes. Remove foil and continue baking for an additional 20 minutes until top has browned and crisped and pudding has set. Remove from oven and cool for 10 minutes.

Salted Vanilla Glaze Ingredients

Salted Vanilla Glaze Process

Combine all ingredients into a mixing bowl.
Gently whisk together until smooth.

Assembly

Once pudding has cooled drizzle half the glaze over pudding.
To serve, scoop pudding into individual bowls and top with more glaze.

Why We Think This is the BEST Bread Pudding Recipe

We love this recipe for a variety of reasons and truly think this is the best bread pudding.

We use croissants for the bread – this gives the bread pudding a delicious, extra rich and buttery flavor while still providing a light and fluffy texture. The best of both worlds!
Our custard is almost like a simplified ice cream base, making this bread pudding soooo luxuriously delicious!
The addition of the berries add a burst of sweet freshness to the dish.
We finish our bread pudding off with a salted vanilla glaze, that take this recipe over the top in the best way. The salt also balances the dish, making sure it’s not “too” sweet.

Can Frozen Berries Be Used Instead of Fresh Ones?

Yes! You can definitely use frozen berries in our bread pudding recipe. We just recommend tossing the frozen berries with 2 tablespoons flour before layering them into the baking dish.

Tips and Tricks for Bread Pudding Success

Slightly dry torn croissant pieces out so the bread pudding doesn’t turn mushy.
Makes sure to thoroughly whisk the egg custard mixture together for the best results, with no visible streaks of cooked egg.
Don’t rush the soaking process (of the custard mixture to the bread pudding) to ensure the final consistency and flavor are on point – soft, moist, and flavorful in every bite!

Make Ahead and Freezing Our Bread Pudding Recipe

Our triple berry bread pudding recipe can definitely be prepped and made ahead of time and frozen!

Make Ahead

Our bread pudding can be prepped the night before (just until you’re ready to bake it), tightly covered in foil and stored in the refrigerator. This is our preferred way of making this recipe because allowing the bread pudding to sit overnight will allow the custard to fully soak into the bread, making the softest, most delicious bread pudding!

When you’re ready to bake, just pop it into the oven (still covered in foil). Add about 5 minutes to the covered baking time to account for the bread pudding being chilled in the refrigerator overnight.

Freeze

Fully bake bread pudding according to the instructions. Cool completely and divide into individual sized portions. Place pieces onto a parchment lined baking sheet, place in freezer and completely freeze portions. Once frozen, transfer pieces to a resealable freezer bag and freeze for up to 2 months. You can also freeze the entire bread pudding by cooling completely and double wrapping tightly in foil (for up to 2 months).

When ready to eat, place individual portions in the microwave, loosely covered with a damp paper towel and heat for 2 to 3 minutes. Make salted vanilla glaze and generously drizzle over pudding. If heating entire bread pudding recipe, place casserole dish in refrigerator overnight to thaw. Once thawed, remove one layer of foil and bake in a 350˚F oven for 15 to 20 minutes or until bread pudding has just heated through. Make glaze and generously drizzle over dish.

More Delicious Sweet Breakfast Recipes You Will Love

Triple Berry Bread Pudding Recipe

Our simple, delicious and seriously decadent Triple Berry Bread Pudding recipe. We finish it with a generous drizzle of salted vanilla glaze for the ultimate sweet breakfast treat for a crowd!

Course Breakfast, brunch

Cuisine Amercian

Prep Time 20

Cook Time 50

resting and cooling 1 10

Total Time 2 20

Servings

Calories 472kcal

Author Teri & Jenny

Ingredients

bread pudding

2 tablespoons softened unsalted butter
2 cups milk
1 cup heavy cream
4 large eggs
2 large egg yolks
1 cup light brown sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
16 ounce croissants, torn into 1 1/2" to 2" pieces
1 1/2 cups blueberries, divided
1 1/2 cups hulled and quartered strawberries, divided
1 1/2 cups blackberries, divided

salted vanilla glaze

2 cups sifted powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon salt

US Customary – Metric

Instructions

Bread Pudding

Grease 9”x 13” baking dish with butter and set aside.
In a large mixing bowl whisk together milk, cream, eggs, yolks, brown sugar, vanilla, and cinnamon until completely combined.
Spread half of the torn croissant into the baking dish in an even layer, and top with half of mixed berries.
Spread the remaining croissant into the baking dish and top with remaining mixed berries.
Pour custard mixture over entire baking dish and allow mixture to sit for 1 hour (and up to overnight, tightly covered in foil in the refrigerator) so the custard can soak into the croissant.
Meanwhile, preheat oven to 350˚F.
Cover bread pudding tightly with foil. Bake for about 45 minutes. Remove foil and continue baking for an additional 20 minutes until top has browned and crisped and pudding has set. Remove from oven and cool for 10 minutes.

Salted Vanilla Glaze

Combine all ingredients into a mixing bowl.
Gently whisk together until smooth.

Assembly

Once pudding has cooled drizzle half the glaze over pudding.
To serve, scoop pudding into individual bowls and top with more glaze.

Notes

Tips and Tricks for Bread Pudding Success

Slightly dry torn croissant pieces out so the bread pudding doesn’t turn mushy.
Makes sure to thoroughly whisk the egg custard mixture together for the best results, with no visible streaks of cooked egg.
Don’t rush the soaking process (of the custard mixture to the bread pudding) to ensure the final consistency and flavor are on point – soft, moist, and flavorful in every bite!

Make Ahead and Freezing Our Bread Pudding Recipe

Our triple berry bread pudding recipe can definitely be prepped and made ahead of time and frozen!

Make Ahead

Freeze

Nutrition

The post Triple Berry Bread Pudding Recipe appeared first on Spoon Fork Bacon.

Spicy Tuna Onigiri

Teri Lyn Fisher — Sun, 22 Mar 2026 11:00:00 +0000

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

What is Onigiri?

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

How to Make Spicy Tuna Onigiri

Ingredients

Process

Place all filling ingredients into a mixing bowl.
Mix together until everything is completely combined.

Press 1/4 cup rice into the bottom of an onigiri mold.
Create a tablespoon sized divet in the center of the rice and fill with a scoop of tuna filling.

Top the tuna and rice with an additional 2 to 3 tablespoons rice.
Firmly press with the onigiri mold top.

Unmold the onigiri.
Wrap a piece of nori around the bottom center side of the triangle.

Press the sides of the onigiri into the furikake seasoning. Repeat with remaining ingredients. Serve.

Why We Love This Onigiri Recipe

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

Tips and Tricks for Onigiri Success

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

Do I Need an Onigiri Mold?

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

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

Variations

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

Make Ahead Instructions

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

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

More Delicious Asian Inspired Recipes You Will Love

Spicy Tuna Onigiri

A Simple and delicious recipe for Spicy Tuna Onigiri! This tasty handheld delight can be eaten as a quick snack or grab and go lunch for busy days!

Course Appetizer, lunch, main dish, Snack

Cuisine Japanese

Diet Gluten Free

Prep Time 15

Total Time 15

Servings

Calories 338kcal

Author Teri & Jenny

Equipment

1 onigiri mold

Ingredients

filling

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

rice and assembly

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

US Customary – Metric

Instructions

filling

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

assembly

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

Video

Notes

**Recipe Makes 8 Small Onigiri – Each Serving Size is 2 Onigiri**

Tips and Tricks for Onigiri Success

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

Nutrition

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

Honey Toast

Jenny Park — Mon, 16 Mar 2026 11:00:00 +0000

If you’ve never had Honey Toast before, you’re in luck! We have a super simple and ridiculously delicious recipe for you all today!! It’s a popular dessert in Japan and is usually piled high with a number of sweet toppings including, but not limited to ice cream, whipped cream, fruit, crumbled cookies, etc. It’s similar to a funnel cake in that you pile the base with lots of toppings of choice! We promise this dessert will be a hit every single time!

What is Honey Toast?

Honey Toast (also known as, honey brick toast, brick toast, shibuya toast, and hanito) is a Japanese dessert consisting of a thick slice of hollowed out bread (or half loaf), usually a sturdy but soft bread like pain de mie . The shell of the bread is then caramelized and filled with a variety of things like nuts, macerated fruit, whipped cream, and ice cream.

Our version today is a smaller, more “individual” sized version made with crosshatched slices of thick-cut bread that is caramelized with a custard mixture and simply topped with whipped cream, macerated strawberries, lightly toasted coconut, and a drizzle of honey!

How to Make Honey Toast

Honey Toast Ingredients

Honey Toast Process

Preheat oven to 350˚F. Place butter, condensed milk and honey into mixing bowl and whisk together until fully combined. Add egg yolk, vanilla and salt and continue to whisk together. Set aside.
Make crosshatch patterned diagonal cuts through each slice of bread (3/4-1 inch apart), making sure not to slice completely through to the bottoms.

Transfer sliced bread onto a parchment lined baking sheet about 1/2 inch apart (may need 2 baking sheets). Spread 2 to 3 tablespoons honey batter over each slice of bread until fully covered. Allow brioche to sit for about 10 minutes.
Transfer to the oven and bake for 14 to 16 minutes or until brioche has to a golden brown. Remove toasts from oven and cool, about 10 minutes.

Topping Ingredients

Topping Process/Assembly

Combine strawberries, lemon juice and sugar into another mixing bowl and toss together.
Top brick toast with about ¼ cup of whipped cream a couple spoonfuls of strawberries, a sprinkle of coconut flakes, and a drizzle of honey. Serve immediately.

Tips and Tricks for Honey Toast Success

If you’re worried about slicing through the bottom of the bread, place 2 wooden spoons on either side of the bread slice. Then slice just until you hit the spoons. This will ensure even depth cuts every time, without having to worry about slicing through the bottom!

Once the custard mixture is spread onto the bread slices, gently open the slits up to ensure the custard seeps in between every nook for maximum caramelization, crunch and flavor!

Allow the toast to cool for several minutes before topping and serving. This will give the toasts time to cool and the sugars to harden, creating the crisp and crackling crust!

Prep Ahead Instructions

Prep Ahead

The custard mixture for honey toast can be made up to 2 days ahead of time. Store it in the refrigerator in an airtight container until ready to use. When ready to use, remove mixture from refrigerator about 15 minutes before using. Stir mixture until smooth before spreading.

Honey Toast Topping Suggestions

For this recipe we top our toasts with a big dollop of whipped cream, macerated strawberries, lightly toasted coconut flakes, and a generous drizzle of honey! There are SO many things to top your honey toasts with, including but not limited to:

ice cream
whipped cream
sprinkles
crushed cookies
a drizzle of condensed milk
your favorite sugary cereal
chocolate sauce
fruit syrup sauce
other (macerated) fruit
crushed freeze dried fruit (to be served immediately if using)

More Delicious Dessert Recipes You Will Love

Honey Toast

Honey Toast is an easy to make, very delicious treat! The sugar-custard topping creates a sweet crust right onto the surface of the soft milk bread (or brioche). There are a large variety of toppings that can be used, but we keeps ours simple with some fluffy whipped cream, macerated strawberries, a drizzle of honey, and some toasted coconut!

Course Dessert

Cuisine Japanese

Prep Time 10

Cook Time 16

resting time 10

Total Time 36

Servings

Calories 268kcal

Author Teri & Jenny

Ingredients

honey brick toast

¼ cup unsalted butter, softened
3 tablespoons sweetened condensed milk
2 tablespoons honey plus extra for drizzling
1 large egg yolk
1 teaspoon vanilla extract or paste
¼ teaspoon salt
12 slices thick cut brioche

toppings

1 pound fresh strawberries, hulled and chopped
juice of 1/2 lemon
1 teaspoon sugar
3 cups soft to medium whipped cream
coconut flakes toasted, optional

US Customary – Metric

Instructions

Preheat oven to 350˚F.
Place butter, condensed milk and honey into mixing bowl and whisk together until fully combined. Add egg yolk, vanilla and salt and continue to whisk together. Set aside.
Make diamond patterned diagonal cuts through each slice of bread (about 1 inch apart), making sure not to slice completely through to the bottoms.
Spread 2 to 3 tablespoons honey batter over each slice of bread until fully covered.
Transfer brioche onto a parchment lined baking sheet about 1/2 inch apart (may need 2 baking sheets).
Allow brioche to sit for about 10 minutes, then transfer to the oven and bake for 14 to 16 minutes or until brioche has to a golden brown.
While brioche is toasting, combine strawberries, lemon juice and sugar into another mixing bowl and toss together.
Remove from oven and cool, about 10 minutes.
Top brick toast with about ¼ cup of whipped cream a couple spoonfuls of strawberries, a sprinkle of coconut flakes, and a drizzle of honey. Serve immediately.

Notes

Tips and Tricks for Honey Toast Success

- If you’re worried about slicing through the bottom of the bread, place 2 wooden spoons on either side of the bread slice. Then slice just until you hit the spoons. This will ensure even depth cuts every time, without having to worry about slicing through the bottom!

- Once the custard mixture is spread onto the bread slices, gently open the slits up to ensure the custard seeps in between every nook for maximum caramelization, crunch and flavor!

- Allow the toast to cool for several minutes before topping and serving. This will give the toasts time to cool and the sugars to harden, creating the crisp and crackling crust!

Prep Ahead Instructions

Nutrition

The post Honey Toast appeared first on Spoon Fork Bacon.

Lasagna Roll Ups

Jenny Park — Sun, 15 Mar 2026 11:00:00 +0000

You can’t beat a classic lasagna with the layers of meaty, saucy, cheesy goodness. Unless, of course, you wrap all those delicious lasagna flavors up into lasagna roll-ups! These bite-sized spirals look as good as they taste, with layers of savory meat sauce, rich ricotta-mascarpone filling, and plenty of fresh, earthy flavor from kale and herbs. It’s one of our personal favorite flavor combos for lasagna, right up there with our veggie and ham-packed lasagna cups, chicken alfredo lasagna roll-ups, our super cozy lasagna soup, and lightened-up zucchini lasagna rolls. Did we mention we love lasagna?

Not only are lasagna roll-ups easier to assemble than traditional lasagna, but you won’t have to worry about losing half of the filling when slicing and serving, with every layer neatly tucked into each spiral. With just 30 minutes of prep time, they make for an easy weeknight meal when paired with a simple side salad and garlic toast. We highly recommend making a double batch and freezing the extras to satisfy a comfort food craving anytime, whether you’re making dinner for yourself or for a crowd.

How to Make Lasagna Roll Ups

Ingredients

Process

Preheat oven to 375˚F. Line boiled lasagna sheets onto a small baking sheet in a single layer. Top with parchment and more single layers of lasagna sheets. (this will help prevent the lasagna sheets from sticking together and will making them much easier to handle)
Place all the ricotta filling ingredients into a mixing bowl, season with salt and pepper.

Mix together until fully combined. Set aside.
Pour oil into a large skillet and place over medium-high heat. Add shallots and sauté for 2 to 3 minutes. Add garlic, turkey, oregano, and basil and continue to sauté for 3 to 4 minutes. Season with salt and pepper.

Stir in marinara sauce and mix until just combined. Remove from heat and allow mixture to cool slightly.
Place a cooked lasagna sheet onto a clean surface and top with a thin layer of the ricotta filling.

Top the ricotta filling with a thin layer of the meat filling.
Tightly roll the lasagna sheet up completely.

Pour 1 cups marinara into the bottom of an 8”x8” deep baking dish (or a round 3 to 4 quart deep baking dish) and set aside.
Carefully place roll up into the prepared baking dish, spiral side-up. Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish. Top with remaining marinara.

Bake roll ups in the oven for 20 to 25 minutes. Remove from heat, cool slightly and serve.

Tips for the BEST Lasagna Roll Ups

For Lasgana roll-ups that turn out perfect every single time, keep these tips in mind:

Cook your lasagna noodles until just past al dente, so they’re soft enough to roll without cracking, but firm enough to hold their shape. When you think they’re about done, take one out, quickly run it under cold water, and do a test roll to make sure it’s a workable texture.
To make your filling as easy to spread as possible, let the mascarpone come to room temperature before stirring it into the ricotta mixture.
Squeeze as much liquid out of the kale as you can. If it’s too watery, it can turn your creamy filling into a soggy mess.
Try not to make your layers of the ricotta filling and meat mixture too thick. Thin laters will help you get tighter spirals, holding everything inside.
When you are putting your spirals into the baking dish, start at one corner and pack them tightly as you fill the dish. This will help keep them from coming apart as you’re adding them and while they bake. You may be tempted to just put them seam side down, but don’t! Having the spirals facing up helps the ridges turn beautifully golden brown and get the perfect amount of caramelization.

Easy Swaps and Variations

Swap the protein: Instead of ground turkey, use ground beef, chicken, or Italian sausage. For a vegetarian version, you can use a mixture of lentils and sauteed chopped mushrooms or a meatless ground beef substitute.
Swap the greens: You can skip the kale altogether if you’d like, or use another leafy green like spinach or swiss chard instead.
Make it gluten-free: For gluten-free lasagna roll-ups, use gluten-free lasagna noodles! Just be sure to follow the directions on the package and take extra care, as gluten-free noodles can be more delicate than wheat-based ones.
Change the cheese: If you can’t find mascarpone, you can substitute it with additional ricotta or a little bit of softened cream cheese for a similar effect. Just be sure to let it soften completely before mixing it in.
Use a different sauce: We love our classic marinara for this recipe, but you can switch things up with a bright romesco sauce or a spicy arrabiata sauce.

Prepping Ahead, Storing, Freezing, and Reheating Instructions

Prep Ahead for Baking

You can easily assemble these roll-ups a day or two before you’re ready to bake for a truly simple weeknight dinner. Prepare the dish as directed, but instead of putting it in the oven, wrap it tightly in plastic wrap or aluminum foil and refrigerator for up to two days.

When you’re ready to bake, just take the pan out of the refrigerator, remove the cover, and let it sit on the counter while the oven preheats, then bake as directed. Since it’s starting out cold, it may need a few extra minutes in the oven to fully warm through.

Prep Ahead for Freezing

To make this dish and freeze it for later, prepare the lasagna roll-ups as directed, up to the point where you put the baking dish in the oven. Instead of baking, let the dish cool down to room temperature, then cover it in foil and freeze it for up to three months.

Baking From Frozen

When you’re ready to bake and serve the lasagna roll-ups:

Preheat the oven to 375˚F
Remove them from the freezer and cover the baking dish in foil. Bake for 40 minutes
After 40 minutes, remove the foil and continue to bake for another 10 to 12 minutes, or until warmed through.
Remove from the oven and sprinkle with Parmesan.

Storing Leftovers

Allow any leftover lasagna roll-ups to cool to room temperature, then transfer them to an airtight container or cover the baking dish tightly with plastic wrap or foil, and refrigerate for up to 4 days.

Reheating Leftovers

We recommend reheating this dish in the oven, but a microwave works too!

To reheat in the oven:

Preheat the oven to 350°F. Place the roll-ups in an oven-safe dish and cover it loosely with foil to prevent the lasagna from drying out. Bake for 15 to 20 minutes, or until heated through, removing the foil in the last five minutes to re-crisp up the edges if needed.

To reheat in the microwave

Place individual roll-ups on a microwave-safe plate, covered loosely with a paper towel. Heat in 60-second intervals until warmed through.

What to Serve with Lasagna Roll Ups

For a full balance meal, consider serving this with some of our favorite sides:

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Lasagna Roll Ups

All the cozy, cheesy, saucy goodness of a classic lasagna rolled up into perfectly portioned spirals. Between the rich mascarpone ricotta, savory meat sauce, and golden crisp edges, you'll want them tonight, tomorrow, and next week.

Course dinner

Cuisine Italian-american

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 756kcal

Author Teri & Jenny

Ingredients

ricotta filling

8 ounces softened mascarpone
6 ounces whole milk ricotta
1 large egg beaten
4 ounces shredded whole milk mozzarella
2 ounces shredded Parmesan cheese
1 bunch dino kale leaves (stems removed), blanched, drained (with as much liquid squeezed out) and chopped
salt and pepper to taste

ground turkey filling

2 tablespoons extra virgin olive oil
1 diced shallot (about 1/2 cup)
2 minced garlic cloves
1 1/2 pounds ground turkey
3 tablespoons minced oregano
1 1/2 tablespoons minced basil
1 cup marinara sauce

assembly

12 dry lasagna sheets (with fluted edges) boiled until al dente
2 cups marinara sauce

US Customary – Metric

Instructions

Preheat oven to 375˚F.
Place all the ricotta filling ingredients into a mixing bowl, season with salt and pepper and mix together until fully combined. Set aside.
Pour oil into a large skillet and place over medium-high heat. Add shallot and sauté for 2 to 3 minutes.
Add garlic, turkey, oregano, and basil and continue to sauté for 3 to 4 minutes. Season with salt and pepper.
Stir in marinara sauce and mix until just combined. Remove from heat and allow mixture to cool slightly.

assembly

Pour 1 cup marinara into the bottom of an 8”x8” baking dish and set aside.
Place a cooked lasagna sheet onto a clean surface and top with a thin layer of the ricotta filling.
Top the ricotta filling with a thin layer of the meat filling and tightly roll the lasagna sheet up completely.
Carefully place it into the prepared baking dish, spiral side-up.
Repeat until all of the sheets and filling have been used and snuggly fit into the baking dish.
Top with remaining marinara and mozzarella cheese.
Place baking dish in the oven for about 25 minutes.
Remove from oven, allow the dish to cool slightly and serve.

Notes

*Makes 12 roll ups

*To Freeze Ahead: Top dish with extra Parmesan and tightly wrap lasagna roll ups dish in foil (after step 4) and place in the freezer. To serve, remove lasagna from freezer and bake, covered in foil, for 40 minutes. Remove foil, then continue to bake for an additional 10 to 12 minutes. Remove from oven and sprinkle with remaining Parmesan.

Nutrition

The post Lasagna Roll Ups appeared first on Spoon Fork Bacon.

Yaki Udon

Jenny Park — Mon, 09 Mar 2026 11:00:00 +0000

Yaki Udon is one of my favorite weeknight meals to make. Not only is it quick and easy to make, but it’s delicious and can be make a million different ways. We’ve made our version today with lots of vegetables, but it can be made with some diced/ground chicken, beef or shrimp for some added protein.

What is Yaki Udon?

Yaki udon is a Japanese stir-fry dish using udon noodles and a soy sauce based sauce. It can contain a variety of vegetables such as carrots, bok choy, cabbage, onion, mushrooms, etc as well and protein such as chicken, beef, shrimp, tofu, pork.

How to Make Yaki Udon

Process

In a small bowl whisk together sauce ingredients. Set aside.
Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse in cool water and set aside.

Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.

Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce. Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.

Remove yaki udon from heat and top with green onions. Serve.

What is Dark Soy Sauce?

Dark soy sauce is a more viscous soy sauce with a darker color and sweeter taste. It’s often used as a marinade, sauce or glaze rather than in a dipping sauce. Although dark soy sauce contains more salt than light soy sauce, it has a more distinct soy flavor that makes it taste less salty.

Tips for Making the Best Yaki Udon

Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it with the sauce or the dish will become too salty).
There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.

More Delicious Noodle Recipes You Will Love

Yaki Udon

A simple and delicious recipe for Yaki Udon, made in under 30 minutes! Our recipe is packed full of flavor, vegetarian friendly and can be easily customized based on personal preference! We promise you will love this easy weeknight dinner!

Course dinner, Main Course, Side Dish

Cuisine Japanese

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 279kcal

Author Teri & Jenny

Ingredients

sauce

2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon mirin
1 tablespoon light brown sugar
1 teaspoon chili sauce (such as Sambal Oelek)

noodles

16 ounces fresh udon noodles
2 tablespoons neutral oil
1/2 small onion thinly sliced
1 small carrot julienne (cut into matchsticks)
2 minced garlic cloves
6 shiitake mushrooms stemmed and thinly sliced
2 baby bok choy ends removed and thinly sliced on a bias
2 green onions thinly sliced

US Customary – Metric

Instructions

In a small bowl whisk together sauce ingredients. Set aside.
Bring a pot of water to a boil. Submerge noodles for 2 to 3 minutes to loosen, gently stirring to help them break apart. Drain into a colander, gently rinse with cool water and set aside.
Place a wok or large pan over medium-high heat and add oil. Add onion and carrot and sauté for 2 to 3 minutes.
Add garlic, mushroom and bok choy and continue to sauté for 3 to 4 minutes or until vegetables wilt have started to brown around the edges.
Add sauce and noodles to skillet and toss together until everything is fully and evenly coated in sauce.
Cook for 2 to 3 minutes, tossing/stirring frequently until noodles have just cooked through.
Remove from heat and top with green onions. Serve.

Video

Notes

**If using light soy sauce increase amount to 1 ½ to 2 tablespoons.**

Tips for Making the Best Yaki Udon

Don’t overcook the noodles and make sure to give them a small rinse once boiled, to prevent the noodles from becoming gummy.
Although it may not seem like a lot of sauce it’ll be just enough to coat the noodles (you don’t want to overdo it or the dish will become too salty).
There’s no need to season with salt or pepper because the sauce itself is very salty and will provide enough for the yaki udon.
You can find fresh udon noodles at most grocery stores these days, in the refrigerated section usually by the tofu.

Nutrition

The post Yaki Udon appeared first on Spoon Fork Bacon.

Air Fryer Pork Chops (with Mustard Cream Sauce)

Jenny Park — Sun, 08 Mar 2026 11:00:00 +0000

Cooking pork chops in an air fryer may be our new favorite easy dinner! Just like our air fryer chicken breast and air fryer salmon, it only takes a few minutes of prep work to get perfectly crispy on the outside and juicy on the inside results.

Our simple marinade of fresh herbs, ground spices, and oil infuses it with a herby flavor that bakes into every bite as it cooks. We love that you can prep the pork chops the day before or just an hour before cooking if you’re short on time. Either way, you’ll have mouthwatering, juicy, perfectly seasoned pork chops.

And don’t forget the icing on the cake (or sauce on the pork chop) after they’ve finished air frying. The creamy mustard sauce is rich and indulgent and truly makes this recipe rival any restaurant pork chop.

How to Make Air Fryer Pork Chops

Pork Chop Ingredients

Pork Chop Process

In a small mixing bowl combine chives, thyme, garlic powder salt onion powder, coriander, pepper, and oil and whisk together until fully combined.
Place pork chops into an airtight resealable bag and top with herb mixture. Seal and mix until fully combined. Refrigerate and marinate for at least 1 hour and up to 24 hours

Spray air fryer basket with avocado cooking spray (high heat cooking spray with on additives). Place marinated chops into the air fryer basket.
Air fry at 400˚F for 10 to 12 minutes depending on desired doneness.

Mustard Cream Sauce Ingredients

Mustard Cream Sauce Process

Place a small pan over medium heat and melt 2 1/2 tablespoon butter. Add shallots and garlic and sauté for 3 to 4 minutes.
Stir in mustard and cook for 1 minute.

Deglaze the pan with cognac and simmer until most of the liquid has evaporated.
Stir in cream and season with salt and pepper. Lower heat to medium-low and simmer until cream has reduced by almost half and sauce has thickened. Remove from heat and stir in remaining butter, in small amounts, constantly stirring, until fully incorporated and sauce is glossy. Add more salt and pepper if needed.

Remove pork chops from air fryer and top with mustard sauce. Finished with sliced chives and serve.

Air Fryer Pork Chops Marinade Variations

Our marinade recipe is simple and heavy on herby flavors. This combination pairs really well with the mustard cream sauce, but if you want to try a different marinade, here are a few options:

Storing and Reheating Leftovers

Air Fryer Pork Chops

To store leftover pork chops, let them cook to room temperature, then place them in a covered container in the refrigerator for up to 3 days.

For reheating in the air fryer, preheat the air fryer to 350°F and air fry the pork chops for 5 minutes or until warmed through.

To reheat in the oven, preheat the oven to 350°F. Wrap the pork chops in tin foil and place them on a sheet pan. Bake for approximately 10 minutes or until heated through.

Mustard Cream Sauce

To store leftover sauce: Store any leftover mustard cream sauce in an airtight container or jar in the refrigerator for up to 3 days.

To reheat sauce: Reheat the sauce in a small pot on the stove over low heat, stirring or whisking frequently. If the sauce seems too thick, add a splash of cream to thin it out.

Non-alcoholic Substitutes for Mustard Cream Sauce

While the alcohol in the cognac (or brandy) will mostly cook out of the mustard cream sauce, if you choose to abstain from the alcohol altogether, there are plenty of other options you can use! Here are a few alcohol-free substitutions:

Mix 2 tablespoons of apple cider or white wine vinegar with 2 tablespoons of water.
Use 1/4 cup of chicken or vegetable broth.
Substitute apple juice for the cognac, adding a little fruity sweetness. You can dilute it (3 tablespoons apple juice and 1 tablespoon water) for a less-sweet option.

What to Serve with Air Fryer Pork Chops

For a balanced weeknight meal, try these simple sides that pair perfectly with pork chops:

More Delicious Air Fryer Recipes You Will Love

Air Fryer Pork Chops

Perfectly seasoned and marinated, these air fryer pork chops are juicy and tender are taken to the next level with our creamy mustard sauce spooned on top. A simple and seriously flavorful weeknight dinner!

Course dinner, Main Course, main dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 1218kcal

Author Teri & Jenny

Equipment

1 air fryer

Ingredients

pork chops

1 tablespoon thinly sliced chives
1 tablespoon minced thyme
1 1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon onion powder
1/2 teaspoon ground coriander
1/2 teaspoon black pepper
3 tablespoons avocado oil
2 (1 1/2" thick) bone-in pork chops

mustard-cream sauce

4 1/2 tablespoons unsalted butter divided
2 1/2 tablespoons minced shallots
2 minced garlic cloves
3 tablespoons stone-ground mustard
1/4 cup cognac (or brandy)
1 cup heavy cream
salt and pepper to taste

garnish

sliced chives

US Customary – Metric

Instructions

pork chops

In a small mixing bowl combine chives, thyme, garlic powder salt onion powder, coriander, pepper, and oil and whisk together until fully combined.
Place pork chops into an airtight resealable bag and top with herb mixture. Seal and mix until fully combined. Refrigerate and marinate for at least 1 hour and up to 24 hours
Spray air fryer basket with avocado cooking spray. Place marinated chops into the air fryer basket.
Air fry at 400˚F for 10 to 12 minutes depending on desired doneness.

mustard cream sauce

Place a small pan over medium heat and melt 2 1/2 tablespoon butter. Add shallots and garlic and sauté for 3 to 4 minutes.
Stir in mustard and cook for 1 minute.
Deglaze the pan with cognac and simmer until most of the liquid has evaporated.
Stir in cream and season with salt and pepper. Lower heat to medium-low and simmer until cream has reduced by almost half and sauce has thickened.
Remove from heat and stir in remaining butter, in small amounts, constantly stirring, until fully incorporated and sauce is glossy. Add more salt and pepper if needed.

assembly

Remove pork chops from air fryer and top with mustard sauce. Finished with sliced chives and serve.

Video

Notes

Storing and Reheating Leftovers

Air Fryer Pork Chops

To store leftover pork chops, let them cook to room temperature, then place them in a covered container in the refrigerator for up to 3 days.

To reheat in the air fryer, preheat the air fryer to 350°F and air fry the pork chops for 5 minutes or until warmed through.

To reheat in the oven, preheat the oven to 350°F. Wrap the pork chops in tin foil and place them on a sheet pan. Bake for approximately 10 minutes or until heated through.

Mustard Cream Sauce

Store any leftover mustard cream sauce in an airtight container or jar in the refrigerator for up to 3 days.

Non-alcoholic Substitutes for Mustard Cream Sauce

Mix 2 tablespoons of apple cider or white wine vinegar with 2 tablespoons of water.
Use 1/4 cup of chicken or vegetable broth.
Substitute apple juice for the cognac, adding a little fruity sweetness. You can dilute it (3 tablespoons apple juice and 1 tablespoon water) for a less-sweet option.

Reheat the sauce in a small pot on the stove over low heat, stirring or whisking frequently. If the sauce seems too thick, add a splash of cream to thin it out.

Nutrition

The post Air Fryer Pork Chops (with Mustard Cream Sauce) appeared first on Spoon Fork Bacon.

Bang Bang Chicken Skewers (Air Fryer Version)

Jenny Park — Mon, 02 Mar 2026 12:00:00 +0000

Our Bang Bang Shrimp has always been so popular, we decided to make a Bang Bang Chicken version, skewered and air fried! We love this recipe so much! The chicken is juicy and the bang bang sauce pairs perfectly with the skewered chicken. The overall flavors are so delicious. This dish is always such a crowd pleaser!

What is Bang Bang Sauce?

Bang bang sauce is a creamy based sauce made with mayo, Sriracha, Thai sweet chli sauce, and vinegar.

We add a touch of honey to our sauce to add a very subtle floral note, but this can easily be omitted with equally delicious results.

How to Make Air Fryer Bang Bang Chicken Skewers

Bang Bang Sauce Ingredients

Bang Bang Sauce Process

In a mixing bowl combine all sauce ingredients and whisk together. Set aside.

Marinated Chicken Ingredients

Marinated Chicken Process

In a small mixing bowl combine marinade ingredients and whisk together.
Pour marinade ingredients over chicken and stir together until fully coated. Refrigerate for 30 minutes.

About 30 minutes before cooking, soak skewers in water.
Pierce 6 to 8 pieces of chicken through each skewer.

Lightly spray air fryer basket with cooking spray and top with skewers, leaving about 1/2-inch space between each one (cook in batches to avoid overcrowding).
Brush each skewer with bang bang sauce.

Air-fry chicken skewers at 400˚F for 8 minutes. Flip each skewer and brush with more sauce. Continue to air-fry for an additional 5 minutes or until chicken has just cooked through.

Baking Instructions for Our Recipe

Marinate and skewer chicken as instructed in the original recipe and make the bang bang sauce. Preheat oven to 400˚F. Place skewers onto a baking sheet lined with a cooling rack and spray with cooking spray. Brush each skewers with the bang bang sauce and bake chicken for 15 minutes. Flip each skewer, brush with more sauce and continue to bake for an additional 10 minutes. Flip skewers once more, brush with more sauce and place under broiler for 1 to 2 minutes or until the edges of the chicken have charred a bit. Drizzle skewers with more sauce and serve!

Prep Ahead Instructions

Bang Bang Sauce

The sauce can be made up to 5 days in advance. Combine all ingredients, then transfer to an airtight container and refrigerate. When ready to use, remove from refrigerator about 20 minutes before using, then use as directed.

Chicken

The chicken can be prepped up to 1 day in advance. Combine marinade ingredients and marinate chicken (for at least 30 minutes). Skewer chicken onto soaked skewers. Transfer skewered chicken into an airtight container and refrigerate for up to 1 day. When ready to cook, remove chicken from refrigerator about 20 minutes before cooking. Then cook as instructed.

Tips and Tricks for the BEST Air Fryer Bang Bang Chicken Skewers

Use dark meat – specifically boneless, skinless chicken thighs. This will result in the juiciest and most flavorful bang bang chicken skewers.
Soak the wooden skewers before using – this will prevent the skewers from burning in the air fryer.
Marinate the chicken – marinating the chicken for at least 30 minutes (and up to 24 hours) will impart a great base flavor for the chicken, before it’s brushed with the bang bang sauce!

Why We Love These Bang Bang Chicken Skewers

We love this bang bang chicken recipe so much for so many reasons. We love that our version is a bit healthier than most recipes. We don’t bread our chicken and we use an air fryer for cooking, instead of deep frying (which also makes cleanup a lot easier!). Although our version is a bit healthier, it doesn’t lack on flavor at all!

What to Serve with Our Air Fryer Bang Bang Chicken Skewers

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Bang Bang Chicken Skewers (Air Fryer Version)

Bang Bang Chicken Skewers, made in the air fryer, will become your new, favorite appetizer! The chicken is flavorful, juicy and slathered in a delicious, creamy sauce with a kick!

Course Appetizer, dinner, lunch, Main Course

Cuisine Chinese

Prep Time 10

Cook Time 13

marinating time 30

Total Time 53

Servings

Calories 152kcal

Author Teri & Jenny

Equipment

1 air fryer

Ingredients

bang bang sauce

1/4 cup mayonnaise
2 tablespoons sweet chili sauce
1 tablespoon honey
1 tablespoon Sriracha
1 teaspoon rice wine vinegar

chicken marinade

1 tablespoon soy sauce
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons light brown sugar
2 teaspoons sesame oil
2 teaspoons oyster sauce
1 teaspoon ground ginger
1 pound boneless, skinless chicken thighs cut into 1-inch cubes

assembly

8 (6") wooden skewers
1 green onion thinly sliced

US Customary – Metric

Instructions

bang bang sauce

In a mixing bowl combine all sauce ingredients and whisk together. Set aside.

chicken marinade

In a small mixing bowl combine marinade ingredients and whisk together.
Pour marinade ingredients over chicken and stir together until fully coated. Refrigerate for 30 minutes.

assembly

About 30 minutes before cooking, soak skewers in water.
Pierce 6 to 8 pieces of chicken through each skewer.
Lightly spray air fryer basket with cooking spray and top with skewers, leaving about 1/2-inch space between each one (cook in batches to avoid overcrowding).
Brush each skewer with bang bang sauce.
Air-fry chicken skewers at 400˚F for 8 minutes.
Flip each skewer and brush with more sauce. Continue to air-fry for an additional 5 minutes or until chicken has just cooked through.
Remove skewers from air fryer.
Transfer skewers to a serving dish, drizzle with bang bang sauce and top with green onion. Serve.

Video

Notes

**1 serving = 1 skewer**

Tips and Tricks for Success

- Use dark meat – specifically boneless, skinless chicken thighs. This will result in the juiciest and most flavorful bang bang chicken skewers.

- Soak the wooden skewers before using – this will prevent the skewers from burning in the air fryer.

- Marinate the chicken – marinating the chicken for at least 30 minutes (and up to 24 hours) will impart a great base flavor for the chicken, before it’s brushed with the bang bang sauce!

Prep Ahead Instructions

Bang Bang Sauce can be made up to 5 days in advance. Combine all ingredients, then transfer to an airtight container and refrigerate. When ready to use, remove from refrigerator about 20 minutes before using, then use as directed.

Chicken can be prepped up to 1 day in advance. Combine marinade ingredients and marinate chicken (for at least 30 minutes). Skewer chicken onto soaked skewers. Transfer skewered chicken into an airtight container and refrigerate for up to 1 day. When ready to cook, remove chicken from refrigerator about 20 minutes before cooking. Then cook as instructed.

Nutrition

The post Bang Bang Chicken Skewers (Air Fryer Version) appeared first on Spoon Fork Bacon.

Air Fryer French Fries

Jenny Park — Sun, 01 Mar 2026 12:00:00 +0000

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

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

How to Make Our Air Fryer French Fries

Ingredients

Process

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

Cut potatoes into 1/4 inch thick sticks. Submerge potatoes into cold water and soak for 1 hour. Drain fries and thoroughly dry between two clean towels.
Transfer fries to a clean, dry bowl and toss together with olive oil, cornstarch, garlic powder, salt, and pepper.

Spray air fryer basket with cooking spray and line with a single layer of fries.
Air fry French fries at 400˚F for 8 minutes (preheating air fryer prior to using, if needed). Gently toss fries and continue to air fry for an additional 5 to 6 minutes.

Remove from air fryer basket and transfer to a clean bowl. Top fries with garlic butter and toss together. Season with parmesan and salt and toss together.

Tips for the Best Air Fryer French Fries

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

Variations and Substitutions

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

cajun seasoning (or try our fajita seasoning!)
tossed with some crumbled feta and minced oregano
loaded and turned into our Carne Asada Fries OR our Copycat Animal Style Fries

Condiments for Dipping

What to Serve with Our Air Fryer French Fries

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

More Delicious Air Fryer Recipes You Will Love

Air Fryer French Fries

Super crispy and delicious Air Fryer French Fries are here and absolutely glorious! It's so satisfying making your own homemade french fries, and the air fryer makes it so easy without all the greasy mess! We promise you will never make french fries another way!

Course Appetizer, Side Dish, Snack

Cuisine French

Prep Time 15

Cook Time 12

soak time 1

Total Time 1 27

Servings

Calories 313kcal

Author Teri & Jenny

Ingredients

garlic butter

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

air fryer fries

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

US Customary – Metric

Instructions

garlic butter

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

fries

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

Video

Notes

Tips for the Best Air Fryer French Fries

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

Nutrition

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

Loco Moco

Jenny Park — Mon, 23 Feb 2026 12:00:00 +0000

The first time I ever tried Loco Moco was in Hawaii. I was on vacation with my family and we were ordering breakfast. I had never heard of Loco Moco, but the name made me smile and all the components sounded delicious. Little did I know I was about to enjoy one of the biggest breakfasts of my life!

I instantly became a huge fan – the rich and juicy burger patty, fried egg, and creamy gravy were balanced nicely with the bed of white rice. It was definitely the type of meal that made me want to take a nap, but it was also so delicious and memorable. Our version is based off the first one I ever had which came with a mushroom gravy!

What is Loco Moco?

Loco Moco is a local Hawaiian comfort food dish consisting of steamed rice topped with a hamburger patty, fried egg and finished with gravy.

Origins of the Dish

The origins of the dish is up for debate, but most can agree that it was invented in 1949 at either the Lincoln Grill restaurant, or Cafe 100, both in Hilo, Hawaii. The story goes that the dish was created for local teens that had come in for breakfast. They requested something unique from a typical sandwich and not as time consuming as asian food to prepare.

Why is it called ‘Loco Moco’?

Another question asked a lot is “What does Loco Moco mean?” The name of the dish came from the nickname of one of the teens ‘Loco’ and ‘Moco’ was simply added because it sounded good together. It became a popular staple of the restaurant and slowly spread throughout the islands.

How to Make Our Loco Moco Recipe

Mushroom Gravy Ingredients

Mushroom Gravy Process

Add 2 tablespoons butter to a saucepan and place over medium-high heat. Add garlic and mushrooms and sauté for about 3 minutes or until mushrooms are lightly caramelized. Season with salt and pepper.
Melt remaining butter into the mixture. Sprinkle with flour and whisk together.

Lower heat to medium and stir in stock. Continue to stir until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon, about 5 minutes. Season with salt and pepper. Cover and set aside while preparing the rest of the loco moco dish.

Hamburger Patties Ingredients

Hamburger Patties Process

Place ground beef, salt, garlic powder, and black pepper into a mixing bowl.
Mix together.

Form 2 even (4 ounce) patties.
Pour oil into a large skillet and place over medium-high heat. Once skillet is hot, add burger patties and sear for 3 to 4 minutes on each side. Reduce heat to medium and continue to cook burgers until medium doneness, an additional 3 to 4 minutes.

Fried Eggs and Assembly Ingredients

Fried Eggs Process

Melt butter in a skillet over medium-high heat. Crack eggs over melted butter. Fry eggs until edges are crisp, whites have set, but the yolk is runny.

Assembly Process

Divide rice between two plates.
Top each with a burger patty, followed by a ladle of gravy.

Top with a fried egg, and another ladle of gravy.
Finish each dish with a sprinkle of furikake seasoning and sliced chives. Serve.

Variations

Ground turkey can be used in place of the ground beef to make turkey patties.
Slices of spam can be fried up and served in place of the hamburger patties as well!
We use shiitake mushrooms for our gravy, but you can use any mushrooms of your choice, based on personal preference!
Caramelized onions can take the place of the mushrooms for a caramelized onion gravy.
Brown rice can be swapped in for the white rice.
Green onions can be used to garnish the dish, instead of chives.

Tips and Tricks for Success

Prep ingredients ahead of time to save on time when cooking. I always try to prep as much ahead of time as I can, when I cook. For this recipe you can slice the mushrooms and mince the garlic up to 2 days ahead of time and form the burger patties up to 12 hours ahead of time.
Use beef stock instead of chicken stock if you want a richer, more traditional gravy.
Add the egg to a hot pan to get a nice, crispy crust around the edge and to set the whites while maintaining a runny yolk.

Is This a Traditional Version of the Dish?

Our recipe has all the components of a traditional loco moco (like rice, hamburger patties, sunny-side up eggs, and gravy), but the specifics are a little bit different.

The traditional dish uses short grain white rice, but we use basmati rice, because I just love the fragrance and flavor! The traditional dish also has a much richer brown gravy, primarily consisting of beef broth, beef patty drippings, flour, and a teaspoon or two of soy sauce (and/or a teaspoon Worcestershire sauce). We make a mushroom gravy with chicken stock and no burger patty juices, for a lighter gravy overall.

Loco Moco is traditionally garnished with sliced green onions or no garnish at all. We added a sprinkle of furikake seasoning and sliced chives to finish our dish off!

Drinks to Enjoy with Loco Moco

Loco Moco is such a rich and savory dish that we like to serve it with something sweet to balance out, but also match the level of flavors:

Strawberry Lemonade
POG Juice (Passionfruit/Pineapple, Orange, Guava)
Blood Orange Shandy
Mai Tai

More Delicious Recipes You Will Love

Loco Moco

Our Loco Moco recipe is a delicious, 'stick to your ribs' Hawaiian dish that can be eaten for breakfast, lunch or dinner. Our recipes uses a simple mushroom gravy for an extra savory, umami touch!

Course Breakfast, brunch, dinner, lunch, Main Course

Cuisine hawaiian

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 923kcal

Author Teri & Jenny

Ingredients

mushroom gravy

4 tablespoons unsalted butter divided
2 garlic cloves minced
4 ounces shiitake mushrooms stems removed and thinly sliced
1 2/3 cups chicken stock
3 tablespoons all purpose flour
salt and pepper to taste

hamburger patties

8 ounces lean ground beef
1 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon ground white pepper optional
2 tablespoons neutral oil

fried eggs

2 tablespoon neutral oil
2 large eggs

to serve

1 1/2 cups cooked basmati rice
1 tablespoon furikake seasoning
1 tablespoon sliced chives

US Customary – Metric

Instructions

mushroom gravy

Add 2 tablespoons butter to a saucepan and place over medium-high heat. Add garlic and mushrooms and sauté for about 3 minutes or until mushrooms are lightly caramelized. Season with salt and pepper.
Melt remaining butter into the mixture. Sprinkle with flour and whisk together.
Lower heat to medium and stir in stock. Continue to stir until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon, about 5 minutes. Season with salt and pepper. Cover and set aside.

hamburger patties

Place ground beef, salt, garlic powder, and black pepper into a mixing bowl.
Mix together.
Form 2 even (4 ounce) patties.
Pour oil into a large skillet and place over medium-high heat. Once skillet is hot, add burger patties and sear for 3 to 4 minutes on each side. Reduce heat to medium and continue to cook burgers until medium doneness, an additional 3 to 4 minutes.

fried eggs

In another skillet, add oil and place over medium-high heat. Once skillet is hot, add eggs and fry for 3 to 4 minutes or until whites have set and edges are crisp. Remove from heat.

assembly

Divide rice between two plates and top each with a burger patty. Top with a ladle of gravy, a fried egg, and another ladle of gravy.
Finish each dish with a sprinkle of furikake seasoning and sliced chives. Serve.

Video

Notes

Tips and Tricks for Success

Prep ingredients ahead of time to save on time when cooking. I always try to prep as much ahead of time as I can, when I cook. For this recipe you can slice the mushrooms and mince the garlic up to 2 days ahead of time and form the burger patties up to 12 hours ahead of time.
Use beef stock instead of chicken stock if you want a richer, more traditional gravy.
Add the egg to a hot pan to get a nice, crispy crust around the edge and to set the whites while maintaining a runny yolk.

Nutrition

The post Loco Moco appeared first on Spoon Fork Bacon.

Okonomiyaki

Teri Lyn Fisher — Sun, 22 Feb 2026 12:00:00 +0000

Okonomiyaki is one of our favorite quick and easy dishes to prepare! It’s a delicious and hearty dish that we could eat several times a month. It also holds and transports really well, so leftovers make a really great lunch on the go too!

If you’ve never made Okonomiyaki before, you NEED to try making it at home! It’s seriously so easy to make, slightly reminiscent of a frittata and Spanish tortilla and incredibly tasty!

What is Okonomiyaki?

Okonomiyaki is a savory Japanese pancake using a wheat-based batter with eggs. The mix-ins and toppings vary depending on the region of Japan.

How to Make Our Okonomiyaki Recipe

Ingredients

Process

Combine the cabbage, carrot, and green onions in a large bowl.
Toss together.

In another bowl combine the flour, eggs, dashi, salt, and pepper.
Whisk together.

Pour the egg mixture over cabbage mixture.
Stir together until vegetables are completely and evenly coated.

Add shrimp to batter.
Fold together.

Heat the oil nonstick sauté pan over medium heat. Swirling pan so entire surface is covered in oil.
When the oil is hot, pour the entire mixture into pan and cook until pancake is mostly set.

Carefully flip the pancake and cook until golden brown and fully set.
Transfer the pancake to a large plate and cool for a few minutes. Finish pancake with a drizzle of okonomiyaki sauce and kewpie or mayonnaise and a sprinkle of furikake and bonito flakes, if using. Cut into wedges and serve.

Variations

Substitute the napa cabbage for savoy cabbage for a more tender filling, or replace it with green cabbage for a heartier bite and crunch.
Other proteins that work well in Okonomiyaki are: sliced pork belly, oysters, chopped chicken thighs, and sliced squid.
This dish is also delicious loaded with vegetables. Some other vegetables we like to add are: grated yams (which is traditional), grated zucchini, and some sliced and sautéed mushrooms.
For an extra crispy exterior, add 2 to 3 tablespoons of cornstarch to the batter.

Tips for Okonomiyaki Success

Make sure that oil is swirled around the bottom and sides of the pan. It’ll really help prevent the okonomiyaki from sticking when flipping and removing from the pan.
Once the batter is poured into the pan, try not to touch the dish at all until it’s almost set and ready to flip. This will help the entire dish to hold together in a nice, thick disk.

Make Ahead and Freezing Instructions

Okonomiyaki can be made ahead of time as well as frozen, although freshly made is truly the best. The texture of the vegetables and the wheat/egg batter will be a little softer, but otherwise it will still be delicious. Remember to add the sauce and toppings on only once reheated and ready to serve.

Make Ahead

Our recipe can be made 1 to 3 days in advance (depending on the protein used: 1 to 2 days for seafood and 2 to 3 days for pork, chicken and beef).

Once the Okonomiyaki is made, cool completely. Once cool, tightly wrap in plastic wrap, then place in an airtight container until ready to eat. To reheat, preheat oven to 350˚F. Unwrap and place onto a baking sheet then bake for about 10 minutes or until heated through. Top with toppings, cut into wedges and serve.

Freezing

Our recipe can be frozen for up to 1 month. To freeze, cut Okonomiyaki into wedges. Tightly wrap each wedge in plastic wrap, then place in a freezer safe ziploc bag, removing as much air as possible before sealing. To reheat, preheat oven to 375˚F. Unwrap wedges and place onto a baking sheet (frozen). Bake wedges for 12 to 16 minutes or until heated through. Top with toppings and serve.

More Quick and Easy Recipes You Will Love

Okonomiyaki

A simple and delicious recipe for Shrimp Okonomiyaki, a savory Japanese pancake. Packed with protein and vegetables, this dish can be eaten for breakfast, lunch, dinner, or even a hearty snack!

Course Breakfast, dinner, lunch, Main Course, Snack

Cuisine Japanese

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 258kcal

Author Teri & Jenny

Ingredients

1 1/2 cups thinly sliced savoy or napa cabbage
1 carrot, peeled and thinly sliced
2 green onions, thinly sliced
1 1/4 cups all-purpose flour
3 eggs, lightly beaten
3/4 cup dashi or water
3/4 teaspoon salt
1/2 teaspoon ground white pepper
12 large shrimp, peeled, deveined and coarsely chopped (about 3/4 lb.)
2 tablespoons vegetable oil

garnishes

1/4 cup Okonomiyaki sauce
3 tablespoons Kewpie (or mayonnaise)
2 tablespoons Furikake seasoning
2 teaspoons bonito flakes optional

US Customary – Metric

Instructions

Combine the cabbage, carrot, and green onions in a large bowl and toss together.
In another bowl whisk together the flour, eggs, dashi, salt, and pepper.
Pour the egg mixture over cabbage mixture and stir together until vegetables are completely and evenly coated.
Fold shrimp into batter.
Heat the oil in a 10-inch nonstick sauté pan over medium heat. Swirling pan so entire surface is covered in oil.
When the oil is hot, pour the entire mixture into pan and cook for 7 to 8 minutes, until the pancake is mostly set.
Carefully flip the pancake and cook for 4 to 6 minutes longer, until golden brown and fully set.
Transfer the pancake to a large plate and let cool for 5 minutes.
Finish pancake with a drizzle of okonomiyaki sauce and kewpie or mayonnaise and a sprinkle of furikake and bonito flakes, if using.
Cut into wedges and serve.

Video

Notes

Variations

Substitute the napa cabbage for savoy cabbage for a more tender filling, or replace it with green cabbage for a heartier bite and crunch.
Other proteins that work well in Okonomiyaki are: sliced pork belly, oysters, chopped chicken thighs, and sliced squid.
This dish is also delicious loaded with vegetables. Some other vegetables we like to add are: grated yams (which is traditional), grated zucchini, and some sliced and sautéed mushrooms.

Tips and Tricks for Okonomiyaki Success

Make sure that oil is swirled around the bottom and sides of the pan. It’ll really help prevent the okonomiyaki from sticking when flipping and removing from the pan.
Once the batter is poured into the pan, try not to touch the dish at all until it’s almost set and ready to flip. This will help the entire dish to hold together in a nice, thick disk.

Make Ahead and Freezing Instructions

Make Ahead

Our recipe can be made 1 to 3 days in advance (depending on the protein used: 1 to 2 days for seafood and 2 to 3 days for pork, chicken and beef).

Freezing

Nutrition

The post Okonomiyaki appeared first on Spoon Fork Bacon.