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

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

What is lamb kofta?

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

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

Where is lamb kofta from?

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

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

How to make our lamb kofta recipe

Ingredients

Process

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

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

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

Tools You Will Need

• cutting board
• knife
• measuring spoons
• skillet
• mixing bowl
• wooden spoon
• tongs
• grill pan

What to serve with lamb kofta

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

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

Why we love this recipe

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

Variations for our lamb kofta recipe

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

Tips and tricks for lamb kofta success

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

More delicious lamb recipes you will love

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Lamb Kofta

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

Course dinner, Main Course

Cuisine Middle Eastern

Prep Time 15 minutes minutes

Cook Time 21 minutes minutes

Total Time 36 minutes minutes

Servings 6

Calories 243kcal

Author Teri & Jenny

Equipment

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

Ingredients

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

US Customary – Metric

Instructions

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

Video

Notes

*Makes 6 (7” each) Kebabs*

Tips and tricks for lamb kofta success

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

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

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

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

Nutrition

Calories: 243kcal | Carbohydrates: 2g | Protein: 13g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 630mg | Potassium: 223mg | Fiber: 0.5g | Sugar: 0.4g | Vitamin A: 291IU | Vitamin C: 5mg | Calcium: 30mg | Iron: 2mg

The post Lamb Kofta appeared first on Spoon Fork Bacon.

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

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

How to make the BEST tomato soup recipe

Ingredients

Process

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

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

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

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

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

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

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

Tools you will need

• cutting board
• knife
• measuring spoons
• dry measuring cups
• liquid measuring cups
• mixing bowl
• wooden spoon
• blender (if using)
• large pot or Dutch oven

Fresh vs canned tomatoes for our tomato soup recipe

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

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

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

Why this is the BEST tomato soup recipe!

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

Make ahead and freezing instructions

Make ahead

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

Freezing

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

Variations

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

Making the tomato soup extra creamy

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

More Delicious Soup Recipes You Will Love

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Tomato Soup Recipe

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

Course dinner, lunch

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Calories 364kcal

Author Teri & Jenny

Ingredients

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

US Customary – Metric

Instructions

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

Video

Notes

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

Make Ahead and Freezing Instructions

Make Ahead

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

Freezing

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

Variations

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

Nutrition

Calories: 364kcal | Carbohydrates: 17g | Protein: 6g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 60mg | Potassium: 696mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2907IU | Vitamin C: 32mg | Calcium: 135mg | Iron: 3mg

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

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

How to make pumpkin cheesecake bars

Process

CRUST

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

CHEESECAKE FILLING

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

PUMPKIN FILLING

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

ASSEMBLE

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

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

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

Tips for making the BEST pumpkin cheesecake bars

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

Make ahead and freezing instructions

Make Ahead

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

Freezing

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

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

Thawing

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

More delicious pumpkin dessert recipes you will love

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Marbled Pumpkin Cheesecake Bars

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

Course Dessert

Cuisine American, greek

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 12

Calories 427kcal

Author Teri & Jenny

Ingredients

chocolate crust

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

cheesecake filling

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

pumpkin filling

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

US Customary – Metric

Instructions

crust

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

cheesecake filling

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

pumpkin filling

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

assemble

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

Notes

**Makes 1 (9”x13” Pan)**

Tips for Making the BEST Pumpkin Cheesecake Bars

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

Nutrition

Calories: 427kcal | Carbohydrates: 43g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 103mg | Sodium: 462mg | Potassium: 189mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4019IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg

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

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

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

How to make our broccoli cheddar soup

Ingredients

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

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

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

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

Tips to make the BEST broccoli cheddar soup

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

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

Does this taste just like the version at Panera Bread?

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

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

Make ahead instructions for our broccoli cheddar soup

Make ahead

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

Reheating leftovers

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

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

Can I freeze this soup?

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

Best way to serve our broccoli cheddar soup

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

More delicious soup recipes you will love

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Easy Broccoli Cheddar Soup

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

Course dinner, lunch, Soup

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 445kcal

Author Teri & Jenny

Ingredients

soup

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

garnish

• 1 cup shredded cheddar

US Customary – Metric

Instructions

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

Video

Notes

Makes: ~1 1/2 quarts

Tips and Tricks for Broccoli Cheddar Soup Success

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

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

Make Ahead Instructions for Our Broccoli Cheddar Soup

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

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

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

Nutrition

Calories: 445kcal | Carbohydrates: 17g | Protein: 21g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 524mg | Potassium: 414mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1263IU | Vitamin C: 35mg | Calcium: 547mg | Iron: 1mg

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

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

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

How to make our pumpkin risotto

Ingredients

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

Process

Pumpkin Risotto

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

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

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

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

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

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

Seared Scallops

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

Candied Pancetta

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

Assembly

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

Tools You Will Need

• knife
• cutting board
• dry measuring cups
• liquid measuring cups
• measuring spoons
• blender
• large sauté pan with tall side
• wooden spoon
• small pot
• ladle
• tongs
• sauté pan

What kind of rice is used to make risotto?

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

Make ahead instructions for pumpkin risotto and candied pancetta

Make ahead pumpkin risotto

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

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

Make ahead candied pancetta

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

Variations for our pumpkin risotto recipe

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

More delicious savory pumpkin recipes you will love

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Pumpkin Risotto with Seared Scallops

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

Course dinner, Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 979kcal

Author Teri & Jenny

Ingredients

pumpkin risotto

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

seared scallops

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

confetti candied pancetta

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

US Customary – Metric

Instructions

risotto

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

scallops

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

candied pancetta

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

assemble and serve

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

Notes

Variations for Our Pumpkin Risotto Recipe

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

Nutrition

Calories: 979kcal | Carbohydrates: 108g | Protein: 24g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 2231mg | Potassium: 732mg | Fiber: 7g | Sugar: 16g | Vitamin A: 17522IU | Vitamin C: 9mg | Calcium: 157mg | Iron: 7mg

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

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

Where did the pork tenderloin sandwich originate?

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

How to make our pork tenderloin sandwich recipe

Process

Pork

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

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

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

Assembly

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

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

10. Press top buns over each sandwich. Serve!

Using pork loin vs pork tenderloin

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

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

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

Best breading for pork tenderloin sandwiches

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

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

Make ahead and freezing instructions

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

Make ahead

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

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

Freezing

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

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

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Pork Tenderloin Sandwich

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

Course dinner, lunch, Main Course

Cuisine Amercian

Prep Time 20 minutes minutes

Cook Time 16 minutes minutes

Total Time 36 minutes minutes

Servings 4

Calories 1265kcal

Author Teri & Jenny

Ingredients

pork

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

frying

• 3 cups frying oil

assembly

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

US Customary – Metric

Instructions

pork

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

Assembly

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

Video

Notes

Flattening the pork  

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

Oyster Cracker Substitute

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

Make Ahead and Freezing

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

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

Using Pork Loin vs Pork Tenderloin 

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

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

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

Nutrition

Calories: 1265kcal | Carbohydrates: 64g | Protein: 52g | Fat: 88g | Saturated Fat: 35g | Cholesterol: 277mg | Sodium: 1092mg | Potassium: 838mg | Fiber: 3g | Sugar: 5g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 129mg | Iron: 6mg

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

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

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

We agree, ladies. We agree.

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

How to make fried burrata over romesco sauce

Ingredients

Process

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

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

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

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

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

Important tips for fried burrata

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

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

Air fryer instructions for fried burrata

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

Here’s how:

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

Substitutions for romesco sauce

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

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

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

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

More delicious appetizer recipes you will love

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Fried Burrata over Romesco Sauce

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

Course Appetizer

Cuisine Italian-american

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 649kcal

Author Teri & Jenny

Ingredients

fried burrata

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

romesco sauce

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

assembly

• fresh basil leaves, garnish
• crostini, for serving

US Customary – Metric

Instructions

fried burrata

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

romesco sauce

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

assembly

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

Notes

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

Nutrition

Calories: 649kcal | Carbohydrates: 36g | Protein: 19g | Fat: 52g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 2600mg | Potassium: 404mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1446IU | Vitamin C: 66mg | Calcium: 423mg | Iron: 4mg

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

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

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

What is a sushi bake?

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

Where did the sushi bake originate?

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

How to make our spicy salmon sushi bake

Ingredients

Sushi rice

Salmon mixture

Toppings

Process

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

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

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

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

Substitutions and variations

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

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

How to serve sushi bake

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

Tips and tricks for the BEST sushi bake experience

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

Can this recipe be made ahead of time?

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

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

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

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

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Sushi Bake

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

Course dinner, Main Course, main dish

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 363kcal

Author Teri & Jenny

Ingredients

sushi rice

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

salmon

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

topping

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

serving suggestions

• toasted and seasoned nori sheets
• sliced avocado
• sliced cucumber

US Customary – Metric

Instructions

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

Video

Notes

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

Tips and Tricks for the BEST Sushi Bake Experience

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

 

Nutrition

Calories: 363kcal | Carbohydrates: 30g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 578mg | Potassium: 279mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 373IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 2mg

The post Sushi Bake appeared first on Spoon Fork Bacon.

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

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

What is Sushi Pizza?

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

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

How to Make Sushi Pizza?

Ingredients

Process

Crispy Rice

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

Spicy Salmon

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

Assembly Ingredients

Assembly Process

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

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

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

Why we LOVE Sushi Pizza?

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

Our Favorite Variations

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

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

Tips and Tricks for the BEST Sushi Pizza

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

Prep Ahead Instructions

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

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Sushi Pizza

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

Course Appetizer, dinner, lunch, Main Course

Cuisine japanese-canadian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 687kcal

Author Teri & Jenny

Ingredients

crispy rice

• 12 ounces cooked short grain white rice
• 3 tablespoons neutral oil

spicy salmon

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

assembly

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

US Customary – Metric

Instructions

crispy rice

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

spicy salmon

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

assembly

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

Video

Notes

Tips and Tricks for the BEST Sushi Pizza

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

Nutrition

Calories: 687kcal | Carbohydrates: 74g | Protein: 19g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 406mg | Potassium: 674mg | Fiber: 5g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg

The post Sushi Pizza appeared first on Spoon Fork Bacon.

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

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

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

How to make a breakfast bake

Ingredients

Process

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

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

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

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

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

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

Tips for the best croissant breakfast bake

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

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

Storing and reheating instructions

Storing

To make ahead:

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

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

To store leftovers:

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

Reheating

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

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

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

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

What to serve with our croissant breakfast bake

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

• End of summer fruit salad or mixed citrus and fennel salad
• Blood orange and beet salad over yogurt
• Twice baked breakfast potatoes
• Baked eggs or cloud eggs
• Heirloom tomato tart
• A simple Bloody Mary

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Croissant Breakfast Bake (with ham and cheese)

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

Course Breakfast, main dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 358kcal

Author Teri & Jenny

Ingredients

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

US Customary – Metric

Instructions

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

Nutrition

Calories: 358kcal | Carbohydrates: 22g | Protein: 18g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 1023mg | Potassium: 205mg | Fiber: 1g | Sugar: 7g | Vitamin A: 737IU | Vitamin C: 0.3mg | Calcium: 288mg | Iron: 2mg

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

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

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

How to make our pan fried gnocchi

Ingredients

Process

Some of our favorite brands for premade gnocchi

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

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

Tips for the best pan fried gnocchi (caprese style)

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

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

Make ahead, storing, and reheating instructions

Make Ahead

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

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

Storing

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

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

Reheating

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

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Pan Fried Gnocchi (caprese style)

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

Course lunch, Main Course, Side Dish

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 434kcal

Author Teri & Jenny

Ingredients

crispy gnocchi

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

assembly

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

US Customary – Metric

Instructions

crispy gnocchi

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

assembly

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

Nutrition

Calories: 434kcal | Carbohydrates: 45g | Protein: 15g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 1270mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1063IU | Vitamin C: 27mg | Calcium: 338mg | Iron: 5mg

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

If you need to get dinner on the table fast and want everyone to be licking their bowls clean, then homemade spaghetti-o’s are the answer. It’s a guaranteed kid-pleaser, but we promise you’ll also love this slightly grown-up version of your childhood favorite.

As a one-pot meal, it’s almost as easy as popping open a can, but using real ingredients like tomato sauce, garlic, parmesan cheese, and dried anellini pasta (for classic O’s!) gives it a velvety smooth texture and rich flavor the canned stuff can’t touch. Serve it with a classic grilled cheese or chicken tenders, and you’ve got a nostalgic comfort meal your kids will enjoy just as much as you do.

How to make homemade Spaghetti-O’s

Ingredients

Process

1. Place a large pot over medium heat and add oil.
2. Once oil is hot add tomato paste, Italian seasoning, and garlic. Cook for 1 minute.

3. Add tomato sauce and stir together. Lightly season with salt and pepper.
4. Add dry pasta and water and stir together.

5. Bring mixture up to a boil. Once boiling, turn heat down to medium-low and simmer for 15 to 18 minutes, stirring occasionally to prevent pasta from sticking to the bottom of the pot.
6. Once mixture has thickened and pasta has cooked through, remove from heat and add grated Parmesan cheese.

7. Stir grated Parmesan into the mixture until fully incorporated and smooth.

Storing and reheating instructions for Spaghetti-O’s

To store leftovers, let the Spaghetti-O’s cool completely in the pot, then transfer them to an airtight container (preferably glass) and refrigerate for up to 4 days.

To reheat, our preferred method is to use the stovetop. Just add leftovers to a saucepan over medium-low heat with a splash of water, milk, or broth, stirring until the sauce has loosened and is heated through.

If you want to reheat them in the microwave, add a portion to a microwave-safe bowl, cover with a paper towel, and heat in 30-second intervals until heated through. If the sauce is too thick, just whisk in a splash of water or milk in between heating intervals until it’s the consistency you want.

If you want to make a big batch and store them for quick lunches or dinners later, you can even freeze these spaghetti-Os! Once cool, add individual portions to freezer bags or freezer-safe containers and freeze for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then reheat as directed above.

Important tips for homemade Spaghetti-O’s success

If you want spaghetti-o’s that taste like your childhood (only better), pay extra attention to these details.

• Stir frequently. Since we’re making this a one-pan meal and the pasta is cooking in the sauce, it’s prone to sticking to the bottom of the pot. To prevent this from happening, just give it a good stir every few minutes while it simmers.
• Keep the pasta to a simmer, not a boil. When we cook pasta in water, we boil it. When we cook pasta in sauce, we keep the heat low and slow. Once it reaches that initial boil, turn the heat down so the pot stays at a gentle simmer.
• Sautéing the garlic, seasoning, and tomato paste in the first step deepens the sauce’s flavor; don’t skip it!
• Adjust the liquid as needed. Keeping the pot to a simmer should help the sauce thicken as the pasta softens, but if the sauce becomes too thick and your pasta still isn’t al dente, add a splash more water. Pay extra attention to this in the last few minutes of simmering.
• Wait until the pot is off the heat before adding the Parmesan cheese. This helps it melt smoothly into the sauce.

Anelli pasta substitutions

For a fully nostalgic experience, you’ll want to hunt down some Anelli pasta, which is identical to the classic little rings you find in a can of Spaghetti-O’s. But, if your local grocery store doesn’t have them, or you want to give this a try with what you have on hand, any small pasta shape works well.

Here are a few other fun options to try, along with their cook time so you can estimate how long they’ll take compared to anelli pasta (13 minutes):

• Ditalini: small tube-shaped noodles with a 10-minute cook time
• Elbow macaroni: easiest to find in-store, cooking in about 6 minutes
• Stellini: fun star-shaped noodles, but cooks in just 6 minutes

What to serve with Spaghetti-O’s

While there’s nothing wrong with eating a bowl of Spaghetti-O’s on their own for lunch (just like when you were a kid!), they’re the perfect pairing for some of our other favorite quick and easy dishes:

• Chicken tenders
• Egg salad sandwich
• Turkey meatballs
• Filet o fish
• Garlic bread
• Caesar salad

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Homemade Spaghetti-o’s

Homemade Spaghetti-o's are your childhood favorite, only better. A one-pot meal that everyone will love!

Course dinner, lunch, main dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 192kcal

Author Teri & Jenny

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 1/2 teaspoon Italian Seasoning
• 1 minced garlic clove
• 1 cup canned tomato sauce
• 8 ounces dry anelli pasta (about 2 cups)
• 3 1/2 to 4 1/2 cups water
• 1/2 cup grated Parmesan cheese
• salt and pepper to taste

optional garnishes

• 1/2 cup whole milk ricotta
• fresh basil leaves

US Customary – Metric

Instructions

• Place a large pot over medium heat and add oil.
• Once oil is hot add tomato paste, Italian seasoning, and garlic. Cook for 1 minute. Add tomato sauce and stir together. Lightly season with salt and pepper.
• Add tomato sauce and stir together for 1 minute.
• Add dry pasta and 3 1/2 cups water and stir together. Season with salt and pepper.
• Raise heat to medium-high heat and bring mixture up to a boil. Once boiling, turn heat down to medium-low and simmer for 25 to 30 minutes, stirring frequently to prevent pasta from sticking to the bottom of the pot. (If mixture is getting too thick and pasta is not done cooking, add 1/2 cup water at a time to loosen the mixture).
• Once pasta has cooked through and sauce has thickened, remove from heat and stir in Parmesan cheese until fully incorporated. Adjust seasonings (salt and pepper) as needed.
• Scoop spaghetti-o’s into individual bowls and top each with a dollop of ricotta cheese and basil leaves, if using. Serve.

Notes

Important tips for homemade spaghetti-o’s success

If you want spaghetti-o’s that taste like your childhood (only better), pay extra attention to these details.

• Stir frequently. Since we’re making this a one-pan meal and the pasta is cooking in the sauce, it’s prone to sticking to the bottom of the pot. To prevent this from happening, just give it a good stir every few minutes while it simmers.
• Keep the pasta to a simmer, not a boil. When we cook pasta in water, we boil it. When we cook pasta in sauce, we keep the heat low and slow. Once it reaches that initial boil, turn the heat down so the pot stays at a gentle simmer.
• Sautéing the garlic, seasoning, and tomato paste in the first step deepens the sauce’s flavor; don’t skip it!
• Adjust the liquid as needed. Keeping the pot to a simmer should help the sauce thicken as the pasta softens, but if the sauce becomes too thick and your pasta still isn’t al dente, add a splash more water. Pay extra attention to this in the last few minutes of simmering.
• Wait until the pot is off the heat before adding the Parmesan cheese. This helps it melt smoothly into the sauce.

Nutrition

Calories: 192kcal | Carbohydrates: 8g | Protein: 8g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 1483mg | Potassium: 328mg | Fiber: 2g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 6mg | Calcium: 206mg | Iron: 1mg

The post Homemade Spaghetti-o’s appeared first on Spoon Fork Bacon.

If you’ve ever eaten at a Vietnamese restaurant, you may have shared a plate of Chả Giò. It’s one of the cuisine’s most famous appetizers. There is something so irresistible about crunching your way through a delicately crispy fried pastry wrapper into a warm, earthy, juicy filling. One roll always leaves us wanting more!

Like garlic noodles, potstickers, and fresh spring rolls, we had to recreate our favorite Chả Giò. The impossibly thin pastry wrappers are filled with earthy shiitake mushrooms, juicy shrimp, and pork. Then they’re fried until they’re ready to dip in sweet chili sauce and shatter with your first bite. The best part is how beautifully these freeze, so you can crush your craving with a better-than-takeout fried spring roll faster than any delivery.

How to Make Vietnamese Fried Spring Rolls (Chả Giò)

Ingredients

Process

1. Place a skillet over medium-high heat. Once hot add oil. Add mushrooms, carrot, and garlic and sauté for 2 to 3 minutes. Remove from heat and cool slightly.
2. Fill a tall pot with oil and preheat to 350˚F. Place all filling ingredients (including sautéed mushrooms, carrots, and garlic mixture) into a large mixing bowl.

3. Mix together until very well combined. Refrigerate for at least 30 minutes and up to 1 day..
4. Place a single egg roll wrapper onto a clean surface (so it looks like a diamond)and brush the surface with a light layer of egg wash.

5. Take the bottom corner of the wrapper and fold it about ½ way up to the opposite corner and press down to smooth and seal.
6. Place about 2 tablespoons of filling into a narrow log onto the overlapped portion of the wrapper.

7. Take both sides of the wrapper and fold them in, towards the center of the log of filling.
8. Brush the ends of the wrapper with more egg wash (as needed) and tightly roll each egg roll until completely closed and sealed.

9. Place onto a parchment lined baking sheet, seam side-down. Repeat until all the filling and wrappers have been used.Carefully drop 4 to 5 egg rolls into the hot oil at a time and fry for 5 to 6 minutes or until golden brown and filling has just cooked through. Drain onto paper towels for 1 minute before transferring onto a baking sheet, lined with a cooling rack. Repeat until all egg rolls have been fried.

Tips for the BEST Vietnamese Fried Spring Rolls

Fried spring rolls are simple, but the little things really do make a big difference. Follow these tips for perfect spring rolls every time.

• The right wrapper makes a huge difference in how crispy these spring rolls become. We highly recommend using TYJ Spring Roll Pastry by Spring Home. They’re easy to handle, and the ultra-thin wheat flour pastry sheets fry up incredibly light and crispy without absorbing too much oil. Careful not to confuse these with egg roll wrappers, which are much thicker, or rice paper wrappers, which we use for fresh spring rolls. Neither of those will give you the same results.
• Do your best to chop the filling ingredients finely and evenly. That way the filling holds together, and each bite has every ounce of flavor. If any of the ingredients are chopped too large, the rolls may have a harder time sealing together.
• Refrigerating the filling for at least half an hour is essential, so don’t skip this step. Chilled filling will be firm and much easier to handle and roll, holding its shape inside the wrapper.
• Two tablespoons is the perfect amount of filling for each wrapper. If you overfill them, they’ll be more difficult to roll tightly and seal. That means you’ll end up with exploded spring rolls and a mess in your oil.
• It takes a bit more time, but work in batches, frying only 4 to 5 rolls at a time. This will help the oil temperature stays up. Overcrowding the fryer will lead to soggy rolls that absorb too much oil.
• Transfer your freshly fried spring rolls to a cooling rack after just a minute of draining onto the paper towel. This helps excess oil drip away from the spring roll so that every side is perfectly crispy and crunchy.

Making Ahead and Freezing Spring Rolls

These Vietnamese spring rolls become the perfect make-ahead appetizer when you make a big batch and refrigerate or freeze them for later.

You can make the filling up to two days ahead of time and stored in an airtight container until you’re ready to wrap your rolls. You can also refrigerate assembled, uncooked rolls for up to a day before frying them. Just place the rolls on a parchment-paper-lined baking sheet, cover tightly with plastic wrap, and refrigerate until you’re ready to fry them.

For longer-term storage, you can freeze uncooked spring rolls for up to 3 months. Prepare them as directed, placing them in a single layer on a sheet pan lined with parchment paper. Freeze for two hours, or until completely frozen, then place the spring rolls in an airtight container or freezer bag.

How to Fry Spring Rolls from Frozen?

When you’re ready to fry your frozen spring rolls, heat the oil as directed, then fry them directly from frozen. You may need to keep them in the fryer for an extra 1-2 minutes to make sure they fully cook through.

Variations

Chả Giò is incredibly versatile; you can’t go wrong with any of these substitutions or variations:

• Adjust the protein – We love the combination, texture and flavor with ground pork and shrimp. You can use all pork or all shrimp, if you prefer. You can even swap some of the shrimp for lump crab meat or lobster, or use ground chicken instead of pork.
• Add cooked and chopped cellophane noodles – They are traditionally added to these spring rolls and add a great texture to the filling. We left it out of our recipe just to simplify it a bit, but feel free to add some to your filling (a 1/2 cup should be good for the amount of filling).
• Switch the mushroom: Maitake mushrooms have a really lovely, nutty, earthy flavor and meaty texture, but wood ear mushrooms are another traditionally used option. If you can’t get your hands on either, shitaki or even chopped portabellas will work.
• Add veggies – For a little extra texture and flavor, add a bit of grated jicama or diced taro to the mix for a touch of sweetness.
• Make it a meal – Instead of an appetizer, serve these fried spring rolls with Yum Woon Sen, Chicken Satay, or Lettuce Wraps for a full meal.

More Delicious Asian Appetizers You Will Love

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Vietnamese Fried Spring Rolls (Chả Giò)

With a savory pork and shrimp filling wrapped in a paper-thin pastry, fried up impossibly light and crispy, these Vietnamese Fried Spring Rolls (Chả Giò) are one of our most requested appetizers!

Course Appetizer

Cuisine vietnamese

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 16

Calories 100kcal

Author Teri & Jenny

Ingredients

filling

• 1 tablespoon olive oil
• 2 ounces finely chopped shiitake mushrooms
• 1 medium carrot grated
• 2 minced garlic cloves
• 1/2 pound lean ground pork
• 1/2 pound raw shrimp, peeled, deveined, cleaned and finely chopped
• 1/2 cup cooked and chopped cellophane noodles optional
• 2 tablespoons Asian fish sauce
• 2 tablespoons low sodium soy sauce
• 2 teaspoons sugar
• 1 teaspoon white pepper
• 1/2 teaspoon salt

assembly

• 2 large eggs well beaten
• 16 thawed spring roll pastry (wrappers)
• 5 cups oil for frying

optional dipping sauce

• 1/2 recipe sweet chili sauce

US Customary – Metric

Instructions

• Place a skillet over medium-high heat. Once hot add oil. Add mushrooms, carrot, and garlic and sauté for 2 to 3 minutes. Remove from heat and cool slightly.
• Fill a tall pot with oil and preheat to 350˚F. Place all filling ingredients (including sautéed mushrooms, carrots, and garlic mixture) into a large mixing bowl.
• Mix together until very well combined. Refrigerate for at least 30 minutes and up to 1 day.
• Place a single egg roll wrapper onto a clean surface (so it looks like a diamond)and brush the surface with a light layer of egg wash.
• Take the bottom corner of the wrapper and fold it about ½ way up to the opposite corner and press down to smooth and seal.
• Place about 2 tablespoons of filling into a narrow log onto the overlapped portion of the wrapper. Take both sides of the wrapper and fold them in, towards the center of the log of filling.
• Brush the ends of the wrapper with more egg wash (as needed) and tightly roll each egg roll until completely closed and sealed.
• Place onto a parchment lined baking sheet, seam side-down. Repeat until all the filling and wrappers have been used.
• Carefully drop 4 to 5 egg rolls into the hot oil at a time and fry for 5 to 6 minutes or until golden brown and filling has just cooked through. Drain onto paper towels for 1 minute before transferring onto a baking sheet, lined with a cooling rack. Repeat until all egg rolls have been fried.
• Transfer to a platter and serve with sweet-chile dipping sauce.

Notes

*Makes 16 Spring Rolls (Each Serving is One Spring Roll)*

*Nutritional information does not include optional cellophane noodles. Spring rolls would be 130 calories each, if cellophane noodles are included*

*Nutritional information does not include optional sweet chili dipping sauce*

Tips for the BEST Vietnamese Fried Spring Rolls

• The right wrapper makes a huge difference in how crispy these spring rolls become. We highly recommend using TYJ Spring Roll Pastry by Spring Home. They’re easy to handle, and the ultra-thin wheat flour pastry sheets fry up incredibly light and crispy without absorbing too much oil. Careful not to confuse these with egg roll wrappers, which are much thicker, or rice paper wrappers, which we use for fresh spring rolls. Neither of those will give you the same results.
• Do your best to chop the filling ingredients finely and evenly. That way the filling holds together, and each bite has every ounce of flavor. If any of the ingredients are chopped too large, the rolls may have a harder time sealing together.
• Refrigerating the filling for at least half an hour is essential, so don’t skip this step. Chilled filling will be firm and much easier to handle and roll, holding its shape inside the wrapper.
• Two tablespoons is the perfect amount of filling for each wrapper. If you overfill them, they’ll be more difficult to roll tightly and seal. That means you’ll end up with exploded spring rolls and a mess in your oil.
• It takes a bit more time, but work in batches, frying only 4 to 5 rolls at a time. This will help the oil temperature stays up. Overcrowding the fryer will lead to soggy rolls that absorb too much oil.
• Transfer your freshly fried spring rolls to a cooling rack after just a minute of draining onto the paper towel. This helps excess oil drip away from the spring roll so that every side is perfectly crispy and crunchy.

Nutrition

Calories: 100kcal | Carbohydrates: 9g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 470mg | Potassium: 96mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 674IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 1mg

The post Vietnamese Fried Spring Rolls (Chả Giò) appeared first on Spoon Fork Bacon.

Growing up one of my friend’s mom made the best Blueberry Cobbler. I always loved walking into their house after summer school and being overtaken by the most delicious aroma of sweet and buttery blueberries baking in the oven.

Our Blueberry Cobbler is inspired by that childhood recipe that I loved so much. It’s a simple dessert with the most delicious biscuit crust. Our secret is the addition of cornmeal in the biscuit that gives it a subtly pleasant nutty flavor. We love to serve it with a scoop of vanilla ice cream for the perfect summer treat!

What is a cobbler?

A cobbler is a fruit filled, biscuit topped dessert that originated from British-American settlers. A thick biscuit batter is either scooped or pours over the fruit filling before being baked.

How to make our blueberry cobbler recipe

Filling Ingredients

Process

Baking Dish

1. Preheat oven to 375˚F. Grease a 10” skillet with butter. Set aside.

Blueberry Filling

2. Combine all filling ingredients.
3. Fold together until evenly mixed.

Biscuit Crust Ingredients

4. Combine flour, cornmeal, sugars, baking powder, and salt.
5. Whisk together.

6. Add butter and cut into the flour mixture until a fine, mealy texture evenly forms.
7. Pour cream into mixture.
8. Gently stir together until a loose dough forms.

9. Pour blueberry mixture into prepared skillet.
10. Top with scoopfuls of dough, evenly spaced over blueberry mixture.

11. Sprinkle turbinado sugar over cobbler and bake for 35 to 40 minutes, until filling is bubbling and top is golden brown.
12. Transfer to a cooling rack and cool for 15 to 20 minutes before serving

Tools you will need

• cutting board
• knife
• mixing bowls
• wooden spoon
• dry measuring cups
• liquid measuring cup
• measuring spoons
• ice cream scooper
• 10″ cast iron skillet or 4 quart baking dish

How to serve blueberry cobbler – hot or cold?

Many people wonder if the proper way to serve cobbler is hot or cold, but it can really be served either way! It’s just a matter of personal preference.

Our personal preference is to serve blueberry cobbler warm and with a scoop or two of vanilla ice cream. The cold ice cream slightly melting against the warm blueberry filling is just the best!

Storing and freezing instructions

Storing

Leftover blueberry cobbler should be stored in the refrigerator. If baked in a cast iron skillet, carefully transfer the cobbler to an airtight container. If baked in a baking dish, tightly wrap the baking dish in plastic wrap followed by foil (to minimize the amount of moisture). Blueberry cobbler should be eaten within 2 to 3 days from when it was baked.

Freezing

If freezing the cobbler, bake in a baking dish (and not a skillet) for easy reheat. To freeze, allow the cobbler to cool completely, then tightly wrap the baking dish in plastic wrap followed by foil. Store in the freeze for up to 1 month. To reheat, preheat oven to 350˚F. Unwrap cobbler and bake (fully frozen) for 20 to 25 minutes or until the cobbler has thawed and heated through.

The biscuit topping on the cobbler will be slightly soggy once reheated (nothing beats enjoying blueberry cobbler fresh!), but still delicious.

Variations for our blueberry cobbler

• Use frozen blueberries if fresh blueberries aren’t available. The frozen blueberries should be used frozen. Just add an additional 2 teaspoons of cornstarch to the filling. The cobbler may also need an additional 5 to 10 minutes of baking time.
• Add 1 teaspoon of cinnamon to the filling or biscuit topping! The ground cinnamon adds a really nice aroma and flavor.
• Add zest of 1 lemon to the biscuit dough. The zest adds a really nice subtle but bright citrus flavor to the biscuit crust.
• Omit the turbinado sugar from the topping if you prefer a biscuit topping without the crunch.

Tips for the BEST blueberry cobbler

• Don’t skip on the lemon juice. A little acidity brightens and enhances the natural flavor of the blueberries.
• Use the cornstarch to avoid a soupy filling. The cornstarch will really help to thicken the liquids of the filling, creating a nice and thick blueberry filling that goes perfectly with the buttery biscuit topping.
• Top the raw biscuit scoops with sugar! Although we mention above that you can leave it out (and you totally can), we think it adds a SUCH a great crunchy texture to the soft biscuit and blueberry filling, and balances things out nicely.

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Blueberry Cobbler

The best Blueberry Cobbler you will ever taste! Our recipe is simple, packed with so much sweet blueberry flavor and topped with the perfect cornmeal infused biscuit crust. Serve it with scoops of vanilla ice cream for the perfect summer dessert!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 578kcal

Author Teri & Jenny

Ingredients

• 1 tablespoon unsalted butter

blueberry filling

• 6 1/2 cups fresh blueberries (about 2 pounds)
• 3/4 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

biscuit crust

• 1 1/2 cups all purpose flour
• 1/2 cup finely ground yellow cornmeal
• 1/2 cup sugar
• 1/4 cup light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter cut into small cubes
• 1 cup heavy cream
• 1 tablespoon turbinado sugar

US Customary – Metric

Instructions

• Preheat oven to 375˚F. Grease a 10” skillet with butter. Set aside.

Blueberry Filling

• Combine all filling ingredients.
• Fold together until evenly mixed.

Biscuit Crust

• Combine flour, cornmeal, sugars, baking powder, and salt. Whisk together.
• Add butter and cut into the flour mixture until a fine, mealy texture evenly forms.
• Gently stir in cream until a loose dough forms.

assembly

• Pour blueberry mixture into prepared skillet.
• Top with scoopfuls of dough, evenly spaced over blueberry mixture.
• Sprinkle turbinado sugar over cobbler and bake for 45 to 50 minutes, until filling is bubbling and top is golden brown.
• Transfer to a cooling rack and cool for 15 to 20 minutes before serving

Notes

Storing Leftovers

Leftover blueberry cobbler should be stored in the refrigerator. If baked in a cast iron skillet, carefully transfer the cobbler to an airtight container. If baked in a baking dish, tightly wrap the baking dish in plastic wrap followed by foil (to minimize the amount of moisture). Blueberry cobbler should be eaten within 2 to 3 days from when it was baked.

Freezing

If freezing the cobbler, bake in a baking dish (and not a skillet) for easy reheat. To freeze, allow the cobbler to cool completely, then tightly wrap the baking dish in plastic wrap followed by foil. Store in the freeze for up to 1 month. To reheat, preheat oven to 350˚F. Unwrap cobbler and bake (fully frozen) for 20 to 25 minutes or until the cobbler has thawed and heated through.

The biscuit topping on the cobbler will be slightly soggy once reheated (nothing beats enjoying blueberry cobbler fresh!), but still delicious.

 

Nutrition

Calories: 578kcal | Carbohydrates: 86g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 315mg | Potassium: 194mg | Fiber: 4g | Sugar: 52g | Vitamin A: 901IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 2mg

The post Blueberry Cobbler appeared first on Spoon Fork Bacon.

We love a good tomato sauce. Fresh tomato sauce, a bright and peppery Romesco sauce, and ultra-creamy vodka sauce all have a special place at the table. But when we want something that’s deeply rich and decadent, and seriously simple to whip together, we reach for the tomato butter pasta.

While many recipes for tomato butter pasta use a pan sauce, we roast cherry tomatoes, garlic, and seasonings until everything is blistered and bursting with flavor. All that flavor gets blended into a compound butter before melting into the pasta, creating a glossy, restaurant-quality sauce with barely any effort at all.

And when you toss everything with juicy, seared shrimp, you have a filling, date-night worthy meal ready to devour.

How to make tomato butter pasta

Ingredients

Process

1. Preheat oven to 400˚F. In a mixing bowl combine tomatoes, garlic cloves, oil, tomato paste, oregano, and thyme. Season with salt and pepper and toss together. Transfer mixture to a parchment lined baking sheet.
2. Roast for 35 to 40 minutes or until the tomatoes just begin to char and have cooked down a bit. Remove from oven and allow tomatoes to cool for about 20 minutes.

3. While the tomatoes cool, fill a large pot with water and bring to a boil over med-high heat. Add a small handful of salt, the pasta and boil for 7 to 9 minutes or until cooked to desired doneness. Drain and set aside.
4. Remove peels from garlic cloves and transfer tomato mixture (including peeled cloves) to a food processor with the butter, lemon zest, and a few grinds of pepper. Blend mixture until fully combined and smooth. Add salt as needed and pulse to combine.

5. Pat shrimp dry and season with salt and pepper.
6. Place a large skillet over medium-high heat and add 2 1/2 tablespoons butter. Add the shrimp and sear on each side, 2 to 3 minutes. Add 2 to 3 tablespoons of water to the skillet and immediately cover with a lid (to steam and finish cooking the shrimp through). After 1 to 2 minutes remove lid and transfer shrimp to a plate.

7. Wipe skillet clean with a paper towel and add 6 tablespoons of the tomato butter. Once butter has melted add pasta. Toss together until fully coated.
8. Parmesan and basil into skillet and toss together until evenly coated. Adjust seasonings as needed.

9. Top pasta with shrimp. Add more grated parmesan and basil leaves and serve.

How to choose the best cherry tomatoes for the best flavor

The ingredient list for this pasta is short, which means the quality of each ingredient matters. Cherry tomatoes are the star player, so choosing the best ones will take your sauce from good to mouth-watering. Here’s what to look for:

• Choose a deep, even color. The color should be uniformly deep red, signaling that the tomatoes are fully ripe.
• The sniff test. Because cherry tomatoes have a higher sugar content than larger varieties, they’ll smell slightly sweet when they’re ripe. If you can’t smell anything at all, that’s a sign they might also lack flavor.
• Give them a squeeze. Ripe, flavor-packed cherry tomatoes should be firm when you press on them, but give just slightly. If they’re too soft or the skin looks wrinkled, they’re past their prime. If they feel rock-hard when you gently press them, they’re most likely underripe.

Substitutions and variations for tomato butter pasta

We really love this pasta as is, but it’s very forgiving and easy to adapt, using what you have on hand or making it fit your preferences. Here are a few ideas we know will work:

• Instead of spaghetti noodles, use whatever you’d like. Other long shapes like linguine, fettuccine, or bucatini work well, or you can use a shorter shape, like rigatoni or penne.
• Swap the shrimp for another protein. Seared scallops, grilled and sliced chicken, or even salmon all go well with the tomato butter sauce. You can also make it vegetarian by using white beans or chickpeas instead.
• Add any extra veggies you have on hand to make this a true one-pot meal. Roasted zucchini, asparagus, cauliflower, or wilted greens all pair well with the rich tomato sauce.
• If you have other herbs on hand, fresh, torn parsley, thyme, or oregano could also pair well with this sauce.

Storing and reheating instructions

You can make the tomato butter up to a week ahead, making this pasta a super quick and easy dish for a weeknight. Just keep the butter in an airtight container in the refrigerator for up to 1 week.

If you want to freeze your roasted tomato compound butter, roll the butter into a log and wrap it tightly in plastic wrap, then a freezer-safe bag or container. Freeze for up to three months, then let it thaw in the refrigerator before using.

To store leftovers of the tomato butter pasta with shrimp, add the cooled, finished dish to an airtight container and refrigerate for up to 3 days.

To reheat leftovers, we recommend using the stove for even reheating and to avoid overcooking the shrimp. Add the pasta to a skillet over medium-low heat with a splash of water to help loosen the sauce as it reheats. Stir frequently and remove as soon as it’s warmed through. You may want to reheat the noodles and sauce first, then add the shrimp at the very end to prevent them from becoming rubbery or overcooked.

Important tips for making tomato butter

The compound butter is really what makes this dish shine, so taking a few extra precautions while preparing it can go a long way! Here’s what to keep your eye on:

• Roast the tomatoes until they’re charred, collapsed, and blistered. A good char adds a lot of flavor, and a nice long roast concentrates all the flavor and sugars, which is exactly what we want.
• Leave the garlic in its skin when roasting instead of peeling it first. This helps the flavors become mellow and sweeter, and prevents them from burning on the pan (which will make the flavor extra bitter).
• Let the tomatoes cool before blending them to prevent the butter from fully melting. This will help get a smooth, fully emulsified compound butter.
• Make extra! Since we’re making a true compound butter, you can use leftover tomato butter to spread on roasted veggies, steaks, garlic bread, or serve on a butter board!

What to serve with tomato butter pasta

For a full, complete meal, serve this dish with some of our favorite sides:

• Garlic bread
• Caesar salad
• Italian chopped salad
• Grilled or roasted vegetables
• A simple green side salad

More summer pasta recipes you will love

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Tomato Butter Pasta (with Shrimp)

This tomato butter pasta turns a sheet pan of cherry tomatoes into a velvety smooth sauce that melts over spaghetti noodles and coats seared shrimp with an intensely rich, fresh flavor. It's a rich and elegant dish that comes together quickly for an easy weeknight meal!

Course dinner, lunch, main dish

Cuisine French, Italian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

cooling 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 4

Calories 650kcal

Author Teri & Jenny

Ingredients

tomato butter

• 12 ounces halved cherry tomatoes (about 2 cups)
• 3 garlic cloves still in husk
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon minced thyme
• 1/2 teaspoon minced oregano
• 1/2 cup salted butter
• zest of 1 lemon
• salt and pepper to taste

pasta assembly

• 10 ounces spaghetti
• 1 pound extra large shrimp peeled and deveined
• 2 tablespoons chopped basil leaves plus more leaves for garnish
• 3 1/2 tablespoons freshly grated Parmesan cheese plus more for garnish
• salt and pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 400˚F.
• In a mixing bowl combine tomatoes, garlic cloves, oil, tomato paste, oregano, and thyme. Season with salt and pepper and toss together.
• Transfer mixture to a parchment lined baking sheet and roast for 35 to 40 minutes or until the tomatoes just begin to char and have cooked down a bit.
• Remove from oven and allow tomatoes to cool for about 20 minutes.
• While the tomatoes cool, fill a large pot with water and bring to a boil over med-high heat. Add a small handful of salt, the pasta and boil for 7 to 9 minutes or until cooked to desired doneness. Drain and set aside.
• Remove peels from garlic cloves and transfer tomato mixture (including peeled cloves) to a food processor with the butter, lemon zest, and a few grinds of pepper. Blend mixture until fully combined and smooth. Add salt as needed and pulse to combine.
• Pat shrimp dry and season with salt and pepper. Place a large skillet over medium-high heat and add 2 1/2 tablespoons butter. Add the shrimp and sear on each side, 2 to 3 minutes.
• Add 2 to 3 tablespoons of water to the skillet and immediately cover with a lid (to steam and finish cooking the shrimp through).
• After 1 to 2 minutes remove lid and transfer shrimp to a plate.
• Wipe skillet clean with a paper towel and add 6 tablespoons of the tomato butter.
• Once butter has melted add pasta. Toss together until fully coated.
• Add shrimp, Parmesan, and basil into skillet and toss together until evenly coated. Adjust seasonings as needed.
• Top pasta with more grated parmesan and basil leaves and serve.

Nutrition

Calories: 650kcal | Carbohydrates: 59g | Protein: 28g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 2684mg | Potassium: 543mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1506IU | Vitamin C: 23mg | Calcium: 160mg | Iron: 2mg

The post Tomato Butter Pasta (with Shrimp) appeared first on Spoon Fork Bacon.

Our Panzanella Salad is everything we love about summer in one big bowl, with juicy tomatoes, crunchy cucumbers, creamy mozzarella cheese, fresh herbs, and homemade croutons all tossed in a tangy balsamic vinaigrette. It’s a simple, no-fuss salad that’s perfect for easy lunches, a laid-back summer dinner, or even as a pass-along potluck dish.

As if the combination of flavors and textures wasn’t enough to make us crave this salad, it all comes together without turning on the stove. Make it once, and we know it will become your go-to salad all summer long.

What is panzanella salad?

This classic Italian chopped salad was created as a way to use up stale bread, which puts our homemade croutons to good use. It’s a rustic-style salad featuring chopped veggies like tomatoes, onions, simple dressing, and bread.

Like all traditional recipes, plenty of variations have popped up over the years, and now you’ll often find mozzarella, fresh herbs, and cucumbers in panzanella salad.

No matter what ingredients you use, a true panzanella salad will have bread that’s soaked up enough dressing to soften, while still having a bit of a bite.

How to make our panzanella salad recipe

Ingredients

Process

1. In a large mixing bowl, combine croutons, tomatoes, and cucumber and toss together.
2. Tear fresh mozzarella balls over salad and drizzle with half the vinaigrette. Toss together. Allow salad to sit for about 15 minutes. (this will allow the croutons sometime to absorb the vinaigrette and slightly soften). When ready to serve, drizzle salad with more vinaigrette and top with basil leaves and mint leaves (if using).

Is balsamic vinaigrette a traditional dressing for this salad?

No, balsamic vinaigrette is not a traditional dressing for panzanella salad. A more traditional dressing is a simple olive oil and red wine vinegar mixture with a little salt and pepper. We use our balsamic vinaigrette in our version because we love the tangy and slightly creamy flavor of the vinaigrette combined with the different flavors and textures of the salad.

Variations for our panzanella salad

There are tons of ways to make this panzanella salad your own, depending on what you like and what you have on hand. Try some of these variations:

• Swap the mozzarella cheese for crumbled feta or goat cheese. You can even add some shaved parmesan.
• Use grilled veggies instead of fresh to add a smoky, warm element. You can even add grilled eggplant, zucchini, or peppers for a nutrient and flavor boost.
• Swap the homemade croutons for store-bought, or go the traditional route and use day-old sourdough, French, or ciabatta bread.
• Add a protein, like grilled chicken or white beans, to make it a filling main course.
• Mix up the herbs by adding a combo of fresh basil, mint, parsley, dill, or chives.
• Swap the balsamic vinaigrette with red wine vinaigrette or basil vinaigrette.

Prep ahead instructions

You can easily prep the ingredients for this salad ahead of time, so it comes together quickly when you’re ready to serve and eat it.

Make the croutons up to a week ahead of time and store in an airtight container at room temperature.

The dressing can also be made ahead of time, ideally 1-3 days ahead, and stored in an airtight container in the refrigerator.

The tomatoes and cucumbers can also be chopped up to a day ahead of time and stored in separate containers in the refrigerator.

Can panzanella salad be stored for leftovers?

The key to perfect panzanella salad is letting it sit long enough for the bread or croutons to soften, but not so long that they become soggy. It’s best eaten within 24 hours; after that, the bread may become too soft and soggy.

Store any leftovers in the refrigerator for up to 24 hours. If you plan to eat only part of the salad within the day, prepare the ingredients as noted above and combine just what you think you’ll eat, saving the rest for the next day or two.

What to serve with our panzanella salad recipe

This salad is the perfect side dish for any of these summer recipes:

• Grilled peel-and-eat shrimp
• Surf and Turf
• Carne Asada
• Air Fryer Chicken Thighs
• Sweet Corn Gazpacho
• Grilled Chicken Satay
• Lamb Kofta

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Panzanella Salad

Our Panzanella Salad is a no-fuss, fresh way to enjoy the summer harvest, loaded with fresh veggies and a flavorful dressing for a fun take on the traditional bread salad.

Course Salad, Side Dish

Cuisine Italian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3

Calories 442kcal

Author Teri & Jenny

Ingredients

• 1 homemade crouton recipe
• 8 ounces fresh mozzarella (about 3 balls)
• 8 ounces cherry tomatoes halved
• 1 hothouse cucumber halved lengthwise and thinly sliced
• 1/2 bunch basil leaves
• 1/4 bunch mint leaves optional
• 1/2 balsamic vinaigrette recipe

US Customary – Metric

Instructions

• In a large mixing bowl combine croutons, tomatoes, and cucumber and toss together.
• Tear fresh mozzarella balls over salad and drizzle with half the vinaigrette. Toss together.
• Allow salad to sit for about 15 minutes. (this will allow the croutons sometime to absorb the vinaigrette and slightly soften).
• When ready to serve, drizzle salad with more vinaigrette and top with basil leaves and mint leaves (if using).
• Season with salt and pepper and serve.

Notes

Prep ahead instructions

You can easily prep the ingredients for this salad ahead of time, so it comes together quickly when you’re ready to serve and eat it.

Make the croutons up to a week ahead of time and store in an airtight container at room temperature.

The dressing can also be made ahead of time, ideally 1-3 days ahead, and stored in an airtight container in the refrigerator.

The tomatoes and cucumbers can also be chopped up to a day ahead of time and stored in separate containers in the refrigerator.

Can panzanella salad be stored for leftovers?

The key to perfect panzanella salad is letting it sit long enough for the bread or croutons to soften, but not so long that they become soggy. Its best eaten within 24 hours; after that, the bread may become too soft and soggy.

Store any leftovers in the refrigerator for up to 24 hours. If you plan to eat only part of the salad within the day, prepare the ingredients as noted above and combine just what you think you’ll eat, saving the rest for the next day or two.

Nutrition

Calories: 442kcal | Carbohydrates: 27g | Protein: 8g | Fat: 34g | Saturated Fat: 6g | Cholesterol: 9mg | Sodium: 246mg | Potassium: 198mg | Fiber: 2g | Sugar: 7g | Vitamin A: 214IU | Vitamin C: 9mg | Calcium: 139mg | Iron: 2mg

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