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  • Cornbread Salad

    Cornbread Salad

    Tasty cornbread salad is a classic Southern salad bursting with comforting flavors. Sweet buttery cornbread gets tossed together with tomatoes, corn, pinto beans, bacon crumbles, green onions, and shredded cheese. A creamy ranch dressing perfectly marries these delicious salad ingredients together.

    I LOVE corn! It’s such a versatile ingredient that can be used to taste savory or sweet. From this easy air fryer corn on the cob, to flavorful corn salad, or these amazing cornbread pancakes. Corn can shine in so many delicious ways and I hope you give those recipes a try!

    Top view of cornbread salad in a large brown bowl with a wooden spoon inside the bowl.

    What is Cornbread Salad?

    If you LOVE cornbread, you are going to love this Southern cornbread salad. Cornbread is a surprising but perfect base to this salad and it adds the most incredible texture. Then you add in the perfect salad ingredients to make this salad complete. The tasty vegetables, bacon, cheese, and dressing all mixed together in one big bowl of yumminess! I can’t wait for you to try it because you’ll want to take it to every party or potluck. This is the first salad to get devoured!

    If you love cornbread and the flavors of corn, you will love the flavors in this salad. I also have the best recipe for a corn casserole which is my family’s absolute favorite corn recipe. Corn is also great for making dips and soups. I have you covered on the blog with so many corn recipes!

    Ingredients Needed

    The ingredients in this salad are full of beautiful colors that make it so appetizing! Everyone is drawn to the fresh veggies and no one can resist the cornbread in this salad. I always make this salad when I have leftover cornbread. 

    • Cornbread: Cornbread cubes either homemade or storebought. Leftover cornbread is perfect for this recipe!
    • Cherry Tomatoes: Cherry tomatoes are the perfect size for this salad but any tomatoes will work.
    • Pinto Beans: Drained and rinsed.
    • Corn: Drained canned corn.
    • Bacon: Cooked and crumbled.
    • Green Onions: I love green onions in this salad for flavor and added color.
    • Colby Jack Cheese: Shredded Colby Jack is my favorite in this salad. Feel free to use cheddar cheese!
    • Jalapeno: Diced jalapeno for heat. I love the extra kick but you can leave it out!
    • Mayonnaise: The base for the creamy dressing.
    • Sour Cream: Adds a little tang to the dressing.
    • Ranch Dressing Powder: This adds flavor to the dressing and perfectly complements all the salad ingredients.
    • Lime Juice: A little bit of lime juice brightens the flavors in the dressing.

    Cornbread Salad Recipe

    This cornbread salad comes together quickly and can be made one day ahead of time! Serve it layered in a trifle dish or tossed in a large bowl. This side dish is ideal for parties, potlucks, and family reunions.

    1. Prepare and Cut Cornbread: Prepare a pan of cornbread beforehand or use the leftover cornbread you have on hand. Cut the cooled cornbread into 1-inch pieces and place in a large bowl.
    2. Add Salad Ingredients to a Large Bowl: Add the tomatoes, pinto beans, corn, bacon, green onions, shredded cheese, and jalapeno, if using.
    3. Prepare the Dressing: In a medium bowl, add the mayonnaise, sour cream, ranch powder, and lime juice. Whisk together until combined.
    4. Toss the Dressing With the Salad: Pour the dressing over the salad ingredients and gently toss until fully mixed.
    5. Cover and Chill: Cover and refrigerate for 2 hours or until ready to serve.
    First photo of cornbread cubes in a bowl. Second photo of the salad ingredients added to the bowl. Third photo of the dressing mixed in a bowl. Fourth photo of the dressing pouring on top of the salad ingredients.

    Tips and Variations

    This cornbread salad is flexible, so make it to your liking! Any easy way to switch it up is to use different beans or vegetables.  like to add jalapeños for a little kick, but you can leave them out. Follow my tips and ideas below for making this yummy salad!

    • Cornbread Tips: Make the cornbread ahead of time to make assembly a breeze.  Allow it to cool before cutting. Store-bought cornbread makes it even easier! I love this recipe!
    • Layer the Salad: Traditionally this salad is assembled by laying it in a clear large bowl. It’s fun to see all the layers and ingredients this way!
    • Switch Up the Beans: I use pinto beans in this recipe, but black beans are a great alternative in this salad. You can also use kidney beans, white beans, or whatever beans are your favorite. Beans add protein and a meaty texture to the salad.
    • Add Different Veggies: Add chopped bell peppers or red onion for added flavor and texture. Grilled corn would also be delish!

    Close view of cornbread salad in a bowl with a wood spoon lifting up a spoonful of salad.

    Storing Leftovers

    This is the absolute BEST salad to make in advance! It’s even better as it sits. Follow my tips below for making this salad ahead of time and for storing leftovers…if you have any!

    • In the Refrigerator: Store the leftover salad in an airtight container for up to 3 days.
    • Make Ahead: Prepare at least 2 hours or up to 2 days in advance. Cover and refrigerate until ready to serve!

    Close view of cornbread salad in a bowl with a wood spoon lifting up a spoonful of salad.

    What to Serve With Cornbread Salad

    This is such an amazing salad it can easily be served on it’s own or as a side dish. Perfect for potlucks and parties, it pairs well with so many things. Here are some great protein recipes this salad would be delicious with.

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    Cornbread Salad

    Tasty cornbread salad is a classic Southern salad bursting with comforting flavors. Sweet buttery cornbread gets tossed together with tomatoes, corn, pinto beans, bacon crumbles, green onions, and shredded cheese. A creamy ranch dressing perfectly marries these delicious salad ingredients together.
    Course Salad, Side Dish
    Keyword cornbread salad
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 6 people
    Calories 1133kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups cornbread, cubed (homemade or store-bought)
    • 1 cup cherry tomatoes halved
    • 15 ounces pinto beans, drained and rinsed
    • 15 ounces corn, drained
    • 6 slices bacon, cooked and chopped
    • 4 green onions, chopped
    • 1 1/2 cups Colby Jack cheese, shredded
    • 1 jalapeno, diced (optional)
    • 1 cup mayonnaise
    • 1 cup sour cream
    • 1 package ranch dressing powder
    • 1 tablespoon lime juice

    Instructions

    • Prepare a pan of cornbread ahead of time or use leftover cornbread you have on hand. Cut the cooled cornbread into 1-inch pieces and place in a large bowl.
    • Add the tomatoes, pinto beans, corn, bacon, green onions, shredded cheese, and jalapeno if using.
    • In a medium bowl, add the mayonnaise, sour cream, ranch powder, and lime juice. Whisk together until combined.
    • Pour the dressing over the salad ingredients and gently toss until fully mixed.
    • Cover and refrigerate for 2 hours or until ready to serve.

    Nutrition

    Serving: 1cup | Calories: 1133kcal | Carbohydrates: 106g | Protein: 29g | Fat: 68g | Saturated Fat: 22g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 19g | Trans Fat: 0.4g | Cholesterol: 152mg | Sodium: 1658mg | Potassium: 847mg | Fiber: 11g | Sugar: 25g | Vitamin A: 1210IU | Vitamin C: 16mg | Calcium: 472mg | Iron: 5mg
  • Fuji Apple Chicken Salad (Panera Bread Copycat)

    Fuji Apple Chicken Salad (Panera Bread Copycat)

    Spring greens get tossed with crisp apples, chicken, tomatoes, dried cranberries, crunchy pecans and feta cheese. This Panera Bread copycat Fuji apple chicken salad is a must-try! It’s fresh, flavorful, and completely irresistible.

    If fruity salads are your jam, here are a few more you need to try: strawberry avocado spinach salad, broccoli apple salad, and triple berry kale salad! Adding fresh fruit to your favorite salads is a great way to make them taste even better.

    Top-down view of salad with chicken, greens, tomatoes, apples, nuts, and feta cheese in a stoneware bowl.

    Panera Bread Copycat Fuji Apple Chicken

    This salad has been on my list of things to make for over a year now. I’m honestly shocked that I haven’t made it until now! It’s so delicious, light, and refreshing. When I was at the store just the other day I noticed these apple chips. I know that Panera Bread uses crisp, thin apples in their salad for a delicious and sweet crunch. Buying these apple chips makes prep that much easier and brings you an unforgettable salad in minutes. (Although if you’re up to the challenge, try making your own apple chips at home! I have recipes for making them both in the air fryer and oven.)

    I love everything that is in this Fuji apple chicken salad. Fresh spring greens, crunchy pecans, tomatoes, crispy apple slices… everything comes together in this salad to make it so flavorful and with so many unique and delicious textures. The dressing on top is also incredible. It’s a golden balsamic honey Dijon dressing that makes this salad that much better. No need to stop at Panera when you can recreate this salad at home! (And make it taste even better than the real thing!)

    Ingredients for Panera’s Fuji Apple Salad

    Let’s dive into the magic of a homemade Panera Bread favorite: the Fuji apple chicken salad. It’s a mix of tasty ingredients like juicy chicken, fresh greens, and flavorful apple and cranberry! We’ll take a closer look at each ingredient and how they come together to make this tasty salad (and homemade dressing). Get ready to recreate that Panera goodness in your own kitchen! Note: exact measurements are in the recipe card below.

    • Chicken Breasts: The main protein, making the salad more filling. Use precooked chicken for easy prep. I love this shredded chicken recipe!
    • Spring Greens: Fresh, leafy mixed greens for a crunchy base.
    • Cherry Tomatoes: Sliced in half, cherry tomatoes add both vibrant color and bursts of juicy sweetness.
    • Red Onion: So the salad has a zesty crunch and a touch of sharpness.
    • Toasted Pecan Halves: Add a toasty, nutty flavor and also give the fuji apple chicken salad a satisfying crunch.
    • Apple Chips: Whether you use store-bought or homemade, apple chips infuse the salad with a delightful apple flavor and a satisfying crispiness.
    • Feta Cheese: Crumbled feta cheese brings a creamy and slightly tangy element to the mix. It’s a great contrast to the other sweet ingredients. Gorgonzola cheese is another great option.
    • Dried Cranberries: For some tart fruitiness!

    For the Vinaigrette:

    • Extra-Virgin Olive Oil: Smooth, mild oil for the dressing’s base.
    • White Balsamic Vinegar: A slightly tangy vinegar to add some zing.
    • Apple Cider Vinegar: A fruity vinegar to enhance the apple theme. You can also use apple juice concentrate.
    • Garlic: You can’t go wrong with garlic! It helps to balance out the sweetness of the salad.
    • Dijon Mustard: Dijon mustard adds a hint of sharpness to the dressing and also helps bind all the ingredients together.
    • Honey: For a little extra sweetness and a dressing that sticks to the greens perfectly.

    How to Make Fuji Apple Chicken Salad

    It comes together in just 3 simple steps! Fuji apple chicken salad is so delicious and easy to whip up, making it the perfect lunch! I know you’ll love this recipe as much as I do.

    1. Toss Salad Ingredients: In a large salad bowl, add the spring mix, chicken, tomatoes, red onion, toasted pecans, and apple chips. Then top with feta cheese and dried cranberries.
    2. Dressing Mixture: In a small bowl, whisk together the olive oil, white balsamic vinegar, cider vinegar, garlic, dijon mustard, and honey.
    3. Combine: Pour the dressing over the salad and then gently toss to coat the salad ingredients.
    3-photo collage of the sliced chicken, dressing, and salad ingredients.

    Tips and Variations

    Homemade salads are so easy to customize! Here are a few ideas to get you started.

    • Chicken for Easy Prep: If you’re short on time, you can use rotisserie chicken or leftover grilled chicken. Just shred or dice it and then toss it into the salad.
    • Use Fresh Apples: Don’t have apple chips or just want them fresh? Slice up a Fuji apple for a crunchy, natural twist.
    • Nut Options: Not a fan of pecans? Try walnuts or almonds for a different nutty flavor.
    • Different Greens: Experiment with different greens like spinach, arugula, or a mix for unique flavors and textures.
    • Adjust Your Dressing: Adjust the dressing’s sweetness by adding more or less honey, depending on your taste preference.

    Pouring the vinaigrette over the fuji apple chicken salad.

    Storing Leftovers

    Fuji apple chicken salad will last in the fridge for about 2 to 3 days in an airtight container. If possible, I recommend storing your greens, mix-ins, and dressing separately. This way, the dressing doesn’t make the salad soggy or wilted.

    Closeup of fuji apple chicken salad.

    More Delicious Fruity Salads

    Get your daily dose of fruits and veggies with these other delicious recipes! They’re so fresh and tasty, with easy homemade dressings that complement all of the flavors perfectly.

     

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    Fuji Apple Chicken Salad (Panera Bread Copycat)

    Spring greens get tossed with crisp apples, chicken, tomatoes, dried cranberries, crunchy pecans and feta cheese. This Panera Bread copycat Fuji apple chicken salad is a must-try! It's fresh, flavorful, and completely irresistible.
    Course Dinner, Main Course, Salad, Side Dish
    Cuisine American
    Keyword fuji apple chicken salad, fuji apple salad, panera bread copycat salad, panera bread fuji apple salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6 Servings
    Calories 355kcal
    Author Alyssa Rivers

    Ingredients

    • 2 chicken breasts cooked and diced
    • 1 8 ounce bag spring greens
    • 1 pint cherry tomatoes sliced in half
    • 1 1/2 red onion sliced into rings
    • 1 cup toasted pecan halves
    • 1 2 1/2 ounce bag apple chips, or you can make your own with this recipe
    • 6 ounces feta cheese crumbled
    • 1 1/2 cup dried cranberries

    Dressing Ingredients:

    • 2 1/3 cup olive oil
    • 2 tablespoons white balsamic vinegar
    • 2 tablespoons apple cider vinegar
    • 2 -3 garlic cloves finely diced
    • 3 teaspoons Dijon mustard
    • 3 tablespoons honey

    Instructions

    • In a large salad bowl, add the spring greens, chicken, tomatoes, red onion, toasted pecans, and apple chips. Top with feta cheese and dried cranberries.
    • In a small bowl, whisk together the olive oil, white balsamic vinegar, cider vinegar, garlic, dijon mustard, and honey.
    • Pour the dressing over the salad and gently toss to coat the salad ingredients.

    Notes

    Originally posted October 26, 2015

    Updated on September 1, 2023

    Nutrition

    Calories: 355kcal | Carbohydrates: 22g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 444mg | Potassium: 601mg | Fiber: 3g | Sugar: 17g | Vitamin A: 553IU | Vitamin C: 22mg | Calcium: 170mg | Iron: 2mg

     

  • Apple Bread

    Apple Bread

    This deliciously sweet apple bread with hints of seasonal spices is a the perfect fall dessert. Each bite is packed with chunks of apple and hints of cinnamon and vanilla. Make this your new fall favorite indulgence.

    Apples are in season right now and so delicious! Try this Cinnamon Apple Bread, Caramel Apple Slab Pie or Caramel Apple Cinnamon Rolls for more sweet apple goodness.

    Front view of apple bread, topped with a sweet glaze.

    The Best Apple Bread Recipe

    Fall baking is one of my absolute favorite times to be in the kitchen. (Now I’m just waiting for the temperatures to finally cool down!) When apples come into season I always have to prepare a batch of this delicious apple bread. It’s so delicious and the perfect mix of hearty and indulgent. So much so that it doubles as both a breakfast and dessert!

    This really is the best apple bread recipe. It’s so simple and has a super soft texture. Spread some creamy cinnamon honey butter over a slice of warmed bread and you’ll be in fall heaven. You may want to make an extra loaf because this apple bread never lasts long.

    What Are the Best Apples for Making Apple Bread?

    When baking it’s best to choose a tart and crisp apple instead of a sweet one. This helps to balance the flavor so the apple bread isn’t overly sweet. The best options are Honeycrisp or Granny Smith. These apples can also be found year-round if you’re looking to make this bread outside of the fall season.

    Ingredients in Apple Bread

    The simple ingredients in this apple bread are all pantry staples and ones you likely already have on hand. That’s what makes this recipe so great! I recommend stocking up on all of them because they’re common ingredients in many delicious fall recipes. Note: exact measurements are in the recipe card below.

    • All-Purpose Flour: Forms the bread’s body and structure.
    • Granulated and Light Brown Sugar: Sweetness and moisture for a yummy caramelized flavor and softness.
    • Cinnamon: Adds cozy flavor that goes great with apples.
    • Nutmeg: Gives a tasty hint of nutty spice.
    • Baking Soda and Powder: Makes the bread rise and get fluffy.
    • Salt: Balances flavors and makes everything tastier.
    • Eggs: Holds things together and makes the apple bread moist.
    • Oil: So the bread ends up extra moist and tender.
    • Vanilla Extract: For sweet, warm flavor. I recommend using pure vanilla extract or making your own blend.
    • Apples: The star ingredient! They bring sweetness, moisture, and a fruity flavor.

    For the Glaze:

    • Apple Cider: Gives the glaze a punch of apple flavor and also adjusts the consistency.
    • Salted Butter: For richness.
    • Powdered Sugar: Makes the glaze nice and sweet and also gives it a smooth texture.
    • Vanilla Extract: For a little extra warmth.

    Do the Apples Have to be Peeled?

    Yes. Unfortunately, the peel will begin to separate from the apple during the baking process which will not only create air pockets but also an unappetizing texture. To peel the apples quickly I prefer to use a potato peeler and then just slice them into chunks using a knife.

    4-photo collage of the batter and glaze being prepared.

    How to Make Apple Bread

    This deliciously decadent bread is super simple to prepare and will make your kitchen smell like fall. A win-win! Follow these simple steps to prepare 2 tasty loaves.

    1. Preheat Oven, Prep Pan: Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9×5 loaf pan with parchment paper, also greasing the paper.
    2. Dry Ingredients: In a large bowl whisk the flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt together and set aside.
    3. Wet Ingredients: In a separate bowl whisk the eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients and stir until combined. This will be a very thick batter.
    4. Add in Apples: Fold the apples into the batter and add to the prepared bread pan.
    5. Bake: Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 10 minutes before removing to a wire rack to finish cooling.

    To Make the Apple Cider Glaze:

    1. Boil the Cider: In a small saucepan, bring the cider to a boil over high heat. Reduce the heat and simmer until the liquid has reduced by half.
    2. Combine With the Other Ingredients: Remove from the heat and whisk in the butter, powdered sugar, and vanilla. Drizzle the warm glaze over the top of the cooled bread.
    Top-down view of bread cut into 4 thick slices.

    Tips and Tricks

    Getting ready to whip up a batch of apple bread magic? Before you dive in, here are some tips to ensure it turns out perfectly.

    • Picking Your Apples: When picking apples for this recipe, be sure to select a variety of apple that stands up well to baking. You don’t want your apples to turn to mush. Granny Smith is a tart green apple that is often used in pies and would be great in this recipe, but there are several other kinds that are sweeter if that is your preference. Honeycrisp, Pink Lady, Jonagold, or Braeburn are great options.
    • Don’t Overmix the Wet Ingredients. Once the ingredients appear to be combined stop whisking them and move on to the next step. Overmixing can cause the bread to be too dense and heavy.
    • Split Your Batter: You can split the batter into two 9×5 inch bread pans, but the loaves will be shorter and take less time to bake.
    • Check if Done: Be careful to not underbake your bread. This bread is dense and takes a long time to bake through. Be sure to check the center of it with a toothpick, as baking times will vary depending on your specific oven.
    • Keep Your Oven Closed: Try to avoid opening the oven until you’re sure it’s fully baked. Sometimes a draft can cause the bread to fall if it’s not close to being done.
    • Other Mix-Ins: Feel free to mix in some walnuts or pecans to give your apple bread more texture and nutty flavor.
    • Serve With: Apple bread is delicious on its own, but even better when you slather it with some cinnamon honey butter or apple butter!

    3 slices of apple bread stacked on top of each other, and one being picked up.

    Storing Leftovers

    This bread is so good when it’s fresh out of the oven, we never have leftovers of it at my house. If you’re lucky enough to have more than crumbs left, wrap leftover bread in plastic wrap and store at room temperature for up to 4 days.

    Can You Freeze Apple Bread?

    Yes! This bread can be frozen by wrapping it in two tight layers of plastic wrap, followed by a layer of aluminum foil. It will keep in the freezer for up to 3 months. Let thaw at room temperature before slicing and serving.

    More Delicious Apple Recipes to Try:

    If you love apples as much as I do then you’ll definitely want to try some of these delicious recipes that are guaranteed to fill your kitchen with irresistible fall scents. You can also find my full list of apple recipes here!

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    Apple Bread

    This deliciously sweet apple bread with hints of seasonal spices is a the perfect fall dessert. Each bite is packed with chunks of apple and hints of cinnamon and vanilla. Make this your new fall favorite indulgence.
    Course Bread, Breakfast, Dessert
    Cuisine American
    Keyword apple bread, apple quick bread
    Prep Time 15 minutes
    Cook Time 55 minutes
    Total Time 1 hour 10 minutes
    Servings 12 Slices
    Calories 480kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups flour
    • 1 cup granulated sugar
    • 1 cup light brown sugar packed
    • 2 teaspoons ground cinnamon
    • 3/4 teaspoon ground nutmeg
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 4 large eggs room temperature
    • 1 cup oil
    • 2 teaspoons vanilla extract
    • 2 cups apples chopped and peeled (about 2 medium)

    Apple Cider Glaze

    • 1/2 cup apple cider
    • 1 tablespoon salted butter
    • 6 tablespoons powdered sugar
    • 1/4 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Grease and line a 9×5 loaf pan with parchment paper, also greasing the paper.
    • In a large bowl whisk the flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt together and set aside.
    • In a separate bowl whisk the eggs, oil, and vanilla. Add the wet ingredients to the dry ingredients and stir until combined. This will be a very thick batter.
    • Fold the apples into the batter and add to the prepared bread pan.
    • Bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pans for 10 minutes before removing to a wire rack to finish cooling.

    Apple Cider Glaze

    • In a small saucepan, bring the cider to a boil over high heat. Reduce the heat and simmer until the liquid has reduced by half.
    • Remove from the heat and whisk in the butter, powdered sugar, and vanilla. Drizzle the warm glaze over the top of the cooled bread.

    Notes

    Originally posted August 19, 2020

    Updated on August 30, 2023

    Nutrition

    Serving: 1loaf | Calories: 480kcal | Carbohydrates: 67g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 131mg | Potassium: 134mg | Fiber: 2g | Sugar: 42g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg
  • Tomato and Eggplant Stir Fry

    Tomato and Eggplant Stir Fry

    This is a personal favorite of mine. This recipe satisfies my craving for good, honest stir fry, along with my need for a good savory dish. The peanuts with garlic and ginger in oil set the base of this flavor and will make your mouth water every time you think of it after your first bite.

    The eggplant and tomato with scallions make this a rich and hearty dish, and it can be used as a main dish or as a side. I fixed this very recently as a side dish with Italian sausages, and the combination seemed perfect. I wouldn’t have thought to pair them together, but it was just what was available at the time. Now I think it will be a permanent addition to my menu.

    Tomato and Egg Plant Stir Fry

    Delicious stir fry recipe great for vegan or keto diets.

    • wok
    • 1 large eggplant or 3 chinese eggplants
    • 1/2 tbsp salt
    • 1/3 cup peanuts (shelled)
    • 3 tbsp avacado oil (sesame oil can be used)
    • 1 Chili (add more for your own preference)
    • 3 sprigs Thai basil
    • 1 lb roma tamotos ((3 to 4 medium))
    • 1 tbsp brown sugar or palm sugar
    • 2 tbsp soy sauce
    • 1 tbsp hoisin sauce
    • 2 scallions, green parts sliced

    1. Slice eggplant into 3/4"x3" sticks. In a mixing bowl, toss them with salt and allow to sit while you are preparing the rest of the ingredients. Slice the roma tomatoes into similar size cuts.

    2. Mix the sugar, soy sauce, hoisin and 2 tablespoons of water in a small bowl, set asite.

    3. In seperate small bowls: Place minced garlic, minced ginger, and chopped chili. In a second bowl place the shallots, sliced lengthwise and basil. A third bowl with the prepared tomatoes.

    4. After 20 minutes, rinse the eggplant and pat dry.

    5. In a large non-stick pan or wok, toast the peanuts for a few minutes. Then add oil, garlic, ginger and chili and stir fry for about 30 seconds or until the garlic begins to brown slightly.

    6. Add the Thai basil sprigs and shallots and stir fry for 30 more seconds. Turn the heat up to medium high and add the egg plant. Cook and stir occasionally for 10 -15 minutes. Once the eggpant is cooked, add tomatoes. Coor for another 5 minutes until the tomatoes are soft but not mushy.

    7. Add sauce mixture and stir-fry for another 1-2 minutes until the sace thickens. Garnish with scallions. Can be served with rice if desired.

    Any chili can be used.  I have used Thai chilis and another time a jalapeno, and both were delicious.  

    I find it best to prep all the ingredients before you start cooking into the small bowls as once you start cooking the wok, it moves quickly so having the steps prepped makes things a lot less stressful.

    Main Course, Side Dish
    Chinese
    eggplant, stir fry,, stir fry
  • Shrimp Tempura

    Shrimp Tempura

    Lightly battered and fried to golden perfection, this shrimp tempura is the perfect dish for any seafood lover! One bite of its crispy goodness and you’ll be hooked.

    If you love crispy shrimp, here are a few more recipes you need to try next: dynamite shrimp, bang bang shrimp, and honey walnut shrimp!

    Shrimp tempura served in a brown bowl with a small cup of sriracha mayo.

    Japanese Shrimp Tempura

    Japanese tempura shrimp is a yummy dish with shrimp coated in a crispy batter. First, you peel and clean the shrimp, keeping the tails. (This makes each piece easier to hold and dip!) Then make a batter by mixing flour, cornstarch, cold water, club soda, and egg – it might be lumpy, but that’s okay. Dip the shrimp in this batter and fry in hot vegetable oil until they’re golden and crispy. You get this amazing combo of crunchy outside and juicy shrimp inside. Trust me, you’re going to love it. The light, crispy batter is so irresistible!

    Since shrimp tempura has a neutral flavor, you can serve it with any of your favorite sauces! I like to serve it with sriracha mayo or sweet chili sauce to add a kick. No matter what you serve your shrimp with, one thing’s for sure. It’s going to fly off the table! Even if you’re not typically a fan of shrimp, it will make you a believer.

    Ingredients You’ll Need

    The great thing about this shrimp tempura recipe is that it uses such simple ingredients. You probably have most of the ingredients in your pantry right now! (Check out the recipe card below for exact measurements.)

    • Large Shrimp: The star of the show, you’ll want these to be peeled and deveined, but leave the tails on.
    • All-Purpose Flour: Mixed with cornstarch, this forms the base of the batter, creating a light and crispy texture when fried.
    • Cornstarch: Along with flour, corn starch helps make the batter crunchy and contributes to the dish’s signature crispiness.
    • Cold Water: Helps create a cold batter that ensures the tempura comes out crispy as it hits the hot oil.
    • Club Soda: Its carbonation adds airiness to the batter, resulting in a light and delicate shell.
    • Egg: Helps all of the ingredients stick together.
    • Vegetable Oil: Used for frying, it cooks the shrimp quickly and evenly, giving them a golden-brown and crispy exterior.
    • Siracha Mayonnaise or Sweet Chili Sauce: These zesty sauces add an extra layer of flavor and a spicy kick, complementing the crispy shrimp with a tangy and spicy contrast. Feel free to also use any other dipping sauce you prefer!

    How to Make Tempura Shrimp

    Even though tempura shrimp requires deep frying, it’s actually really simple. And it takes less than 20 minutes! Follow the steps below to get the most crispy, delicious shrimp in a pinch.

    1. Heat Oil: Heat vegetable oil in a skillet over high heat. A deep fryer can also be used.
    2. Prep Shrimp: Remove the shell and devein the shrimp while leaving the tails on. Pat the shrimp dry with paper towels.
    3. Mix Dry Ingredients: Sift together the flour and cornstarch in a medium bowl and set aside.
    4. Mix Wet Ingredients: In another bowl, whisk together the cold water, cold club soda, and 1 egg.
    5. Combine: Add the liquid mixture to the flour mixture. Stir with a fork and just until combined. It’s ok if the tempura batter is lumpy.
    6. Coat: Quickly working while the batter is still chilled, dip the shrimp into the batter then place in the pot of oil. Cook each shrimp tempura until golden brown in color.
    7. Transfer to Paper Towel-Lined Plate: Remove from hot skillet with a slotted spoon and transfer to a plate lined with paper towels.
    8. Repeat: Repeat the steps with the remaining shrimp until everything is cooked.
    9. Serve: Serve the shrimp tempura with sriracha mayonnaise or chili sauce.
    6-photo collage of the shrimp being battered and fried.

    Tips and Tricks

    Making shrimp tempura takes a bit of practice, so don’t worry if your first batch isn’t perfect. With these tips and a little patience, you’ll be creating crispy shrimp tempura in no time! Everyone will want a piece.

    • Chill the Batter Ingredients: Make sure the water, club soda, and egg are all cold before mixing the batter. Cold batter helps create a crispy coating when fried.
    • Hot Oil is Key: Heat the oil to the right temperature, around 350-375 degrees Fahrenheit (175-190°C). This ensures the shrimp cook quickly, preventing them from becoming oily or soggy.
    • To Keep Your Shrimp From Curling While Frying: Make small slits into the inner part of each shrimp. About 5 slits for each shrimp.
    • Experiment with Dipping Sauces: Try different dipping sauces like hoisin, ponzu, or yum yum sauce to find your favorite pairing with the crispy shrimp.

    A piece of shrimp being dipped in the sauce.

    Storing Leftovers

    While shrimp tempura is best enjoyed immediately for its crispy texture, you can store leftover tempura successfully if you follow these tips:

    • In the Refrigerator: Store your leftover shrimp tempura in an airtight container in the refrigerator for up to 2 days. Use a single layer or separate layers with parchment paper to prevent pieces from sticking together.
    • Reheat in the Oven: When you’re ready to enjoy your leftovers, preheat your oven to around 350 degrees Fahrenheit. Place the tempura on a baking sheet in a single layer and heat for a few minutes until it’s warm and crisp. I would avoid reheating in the microwave, as it will make your shrimp soggy.

    Picking up a piece of tempura shrimp.

    More Shrimp Recipes to Try

    If you love shrimp, I’ve gathered up a few more recipes to try! They are so delicious, good luck picking your favorite!

    Print

    Shrimp Tempura

    Lightly battered and fried to golden perfection, this shrimp tempura is the perfect dish for any seafood lover! One bite of its crispy goodness and you'll be hooked.
    Course Appetizer, Side Dish
    Cuisine Japanese, Seafood
    Keyword japanese shrimp tempura, shrimp tempura, shrimp tempura recipe
    Prep Time 10 minutes
    Cook Time 8 minutes
    Total Time 18 minutes
    Servings 4
    Calories 132kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound large shrimp, peeled and deveined
    • ¾ cup all-purpose flour
    • 1/4 cup cornstarch
    • 1/2 cups cold water
    • ¼ cup club soda, cold
    • 1 egg
    • vegetable oil for frying

    Instructions

    • Heat vegetable oil in a skillet over high heat. A deep fryer can also be used.
    • Remove the shell and devein the shrimp while leaving the tails on. Pat the shrimp dry with paper towels.
    • Sift together the flour and cornstarch in a medium bowl and set aside.
    • In another bowl, whisk together the cold water, cold club soda, and 1 egg.
    • Add the liquid mixture to the flour mixture. Stir with a fork and just until combined. It’s ok if the batter is lumpy.
    • Quickly working while the batter is still chilled, dip the shrimp into the batter then place in the pot of oil. Cook each shrimp tempura until golden in color.
    • Remove from hot skillet and transfer to a plate lined with paper towels.
    • Repeat the steps until all the shrimp is cooked.
    • Serve the shrimp tempura with siracha mayonaise or chili sauce.

    Nutrition

    Calories: 132kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 41mg | Sodium: 21mg | Potassium: 41mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 59IU | Calcium: 11mg | Iron: 1mg
  • Crispy Parmesan Fried Zucchini

    Crispy Parmesan Fried Zucchini

    Crispy Parmesan Fried Zucchini is made with savory parmesan and panko coated zucchini bites. They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!

    If you love zucchini, but you are looking for an alternative to frying, try Baked Zucchini Fries or Roasted Parmesan Garlic Zucchini Spears. These recipes deliver flavorful zucchini with a light and tasty crisp!

    Crispy Parmesan Fried Zucchini on a white plate with marinara sauce.

    Crispy Parmesan Fried Zucchini Recipe

    Zucchini is one of the best summer sides because there are so many amazing ways to cook it! This crispy parmesan version has to be one of my favorites so far. The crunch of the simple panko breading on the outside and the tender zucchini on the inside is the perfect combination. You won’t be able to eat just one! They are so incredible, you will keep going back for more.

    Just because something is fried does not mean it is has to taste heavy and oily. The panko bread crumbs in this recipe give the outside of the zucchini a light and airy crunch and the Italian seasonings keeps the flavor fresh. The crispy texture and nutty parmesan flavor is so addicting! Serve your fried zucchini as an appetizer, snack, or side dish and it will become a family favorite in no time!

    Ingredients for Fried Zucchini

    These ingredients are all you need to create the perfect crisp zucchini. The texture and flavor they give this healthy veggie is amazing. This will be the best zucchini you have had!

    • Medium Zucchini: Look for a zucchini that is about 6-8 inches long.  It should feel heavy and have smooth, dark green skin.
    • Salt and Pepper: Add to taste.
    • Flour: Helps contribute to the crispy crust.
    • Eggs: Dredging the zucchini slices in this will create a thicker more stable crust.
    • Panko Breadcrumbs: Since panko is so light and airy it creates the perfect crispy outer layer.
    • Parmesan Cheese: Adds the perfect salty, nutty flavor. Use freshly grated parmesan if you can!
    • Italian Seasoning: This seasoning blend is so versatile and goes great with the panko and parmesan crust.
    • Oil: Olive oil or canola oil need to be heated to 350 degrees Fahrenheit before adding in the zucchini pieces.

    Let’s Make Fried Zucchini!

    Slice and season the zucchini, then batter and fry! It’s that simple. The steps to the perfect fried parmesan zucchini are quick and easy to follow. You’ll want to make this tasty dish all the time!

    1. Prepare Zucchini: Evenly slice zucchini and sprinkle with salt and pepper. Then allow to sit for a few minutes and pat dry any excess moisture with a paper towel.
    2. Prepare Batter Stations: Put the flour in a small bowl. In a separate bowl, whisk the eggs. In a third bowl, combine the Panko, parmesan cheese, and Italian seasoning.
    3. Dredge: First dip in the flour, then the egg, then lastly in the Panko mixture.
    4. Fry: Add the oil to a medium saucepan 1/2 inch up the sides. Then preheat to medium high heat (350 degrees F). When the oil is ready, add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy.
    5. Serve: Ranch dressing, marinara sauce or any dipping sauce like fry sauce would go great with this fried zucchini.
    Steps to make crispy parmesan fried zucchini.

    Tips and Tricks

    The best part of fried parmesan zucchini is the perfect crisp in each bite. To achieve the soft and flavorful zucchini inside without an over-done crust, it is important to pay attention to a few easy details.

    • Even Slices: Slice all zucchini pieces to the same thickness. Otherwise, some will be overcooked and some under. A slicer will give you the most consistent slices.
    • Pat Dry: Remove as much liquid as possible from the sliced zucchini before frying. To do this, season with salt and let it sit for a few minutes. Then pat dry with a paper towel.
    • Thin Batter: Don’t cake on batter to each slice or it will just fall off as it fries. Go for a nice even thin coating of the delicious batter.
    • Keep Your Oil Hot! The oil needs to stay in the 350-375 degrees range. This will cook the zucchini quickly without making it too oily.
    • Even Spacing: Space out your zucchini slices in the pan and do not let them overlap.

    Storing Leftovers

    This amazing parmesan zucchini doesn’t have to only be enjoyed in the summer, because it freezes well! That means you will have some delicious zucchini ready to go well into the fall and winter!

    • In the Refrigerator: You should store your fried zucchini in the fridge in an airtight container. It will keep well for up to 5 days.
    • To Freeze Cooked Zucchini: Lay zucchini out on a parchment paper-lined baking sheet and place in the freezer. This will allow the slices to freeze individually and save you a headache when reheating.  Once the slices are frozen, you can move them to a Ziploc bag and store in the freezer. They’ll stay good for up to 6 months.
    • Reheating: For cooked zucchini, you do not need to thaw and can reheat it right away. Bake in the oven at 375 degrees F or broil until they are crispy and sizzling all over.

    Dipping a zucchini slice in marinara sauce.

    More Savory Zucchini Recipes

    These are the best ways to use up all of your garden fresh zucchini this summer! They’re recipes the whole family will enjoy and also great for low-carb diets!

    Print

    Crispy Parmesan Fried Zucchini

    Crispy Parmesan Fried Zucchini is made with savory parmesan and panko coated zucchini bites. They will quickly become a favorite for an easy and crowd-pleasing snack, appetizer or side dish!
    Course Appetizer, Side Dish, Snack
    Cuisine American
    Keyword crispy fried zucchini, crispy parmesan zucchini, crispy parmsan fried zucchini, crispy zucchini, fried zucchini, parmesan fried zucchini, zucchini recipes
    Prep Time 10 minutes
    Cook Time 5 minutes
    Total Time 15 minutes
    Servings 4 People
    Calories 240kcal
    Author Alyssa Rivers

    Ingredients

    • 2 medium sized zucchini sliced
    • salt and pepper
    • 1 cup flour
    • 3 large eggs
    • 1 cup Panko
    • 1/4 cup parmesan cheese
    • 1 Tablespoon Italian seasoning
    • oil for frying

    Instructions

    • Salt and pepper the sliced zucchini. Put the flour in a small bowl. Whisk the eggs in a small bowl, and combine the Panko, parmesan cheese, and Italian seasoning in another small bowl.
    • Dip the zucchini in the flour, then the egg, then lastly in the Panko mixture.
    • Add the oil to a medium saucepan 1/2 inch up the sides. Preheat to medium high heat (350 degrees). Add the zucchini and fry for 4-5 minutes or until the zucchini is brown and crispy. Serve with ranch, marinara or favorite dipping sauce.

    Video

    Notes

    Originally posted on June 30, 2020

    Updated on August 14, 2023

    Nutrition

    Calories: 240kcal | Carbohydrates: 39g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 123mg | Sodium: 166mg | Potassium: 380mg | Fiber: 3g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 18mg | Calcium: 86mg | Iron: 4mg
  • Three Cheese Zucchini Gratin

    Three Cheese Zucchini Gratin

    This cheesy zucchini gratin has layers of creamy, cheesy sauce and is topped with a crunchy buttery topping. Ooey-gooey and cheesy, this low-carb take on comfort food will please any crowd!

    This recipe is a twist on classic scalloped potatoes. Gratins are so rich and indulgent, they make any meal a joy to serve and eat. Try creamy cauliflower, brussels sprouts, or potato and mushroom gratins for a more mouthwatering flavor you will LOVE!

    Parmesan Zucchini Gratin in a white dish.

    Zucchini Casserole Recipe

    If you want a side dish to impress this is it! Not only is Zucchini tasty, but it’s good for you too! It’s low in calories, keto-friendly, and packed with antioxidants, potassium, and vitamins B and C. For those times when you really want comfort food but don’t want to overload in calories, this is the dish for you. Zucchini gratin is just as satisfying and filling as a potato dish with half the carbs!

    The other great thing about this zucchini au gratin recipe is that it’s extremely easy to throw together. It utilizes so many simple ingredients that you may not even need to go shop for any! I know your family is going to go crazy over this quick and easy dish. As a side, it pairs so well with a variety of dishes, but honestly, this zucchini gratin is so good, you may want to just eat it alone!

    Zucchini Gratin Ingredients

    These pantry staples come together to create the most hearty, cheesy goodness! Zucchini gratin will be the best side dish at the table this summer. For measurements, see the recipe card below.

    • Zucchini: You will need 6 small zucchinis, sliced. You can also grate your zucchini or use a mandoline slicer instead for a more noodle-like texture.
    • Mozzarella Cheese: The stretchy, melty texture of Mozzarella is perfect for gratins.
    • Parmesan Cheese: Parmesan adds a great flavor and nuttiness.
    • Cheddar Cheese: Cheddar is always a favorite for sharp flavor and color.
    • Gruyere Cheese: This third cheese in the mix really takes this recipe over the top. It adds in a creamy, delicious flavor that blends well with the other cheeses.
    • Heavy Whipping Cream: Heavy cream adds smoisture and thickness to your creamy sauce.
    • Flour: For use as a thickening agent. All-purpose flour works great!
    • Unsalted Butter: Adds a rich flavor to your gratin. Everything is better with butter!
    • Salt: Add more or less to taste.
    • Garlic Powder: So your zucchini gratin has the perfect savory flavor! Trust me, you want garlic in this.

    How to Make Three Cheese Zucchini Gratin

    In just 4 easy steps, you will have a delicious dinner that the whole family will love! This zucchini gratin recipe only takes 15 minutes of prep time and then it’s hands-off!

    1. Mix Together Sauce: In a small sauce pan melt 2 Tablespoons butter over medium heat and whisk in the flour, salt and pepper. Then add in the whipping cream and stir for about 2 minutes until it starts to thicken. Add ¼ cup parmesan cheese.
    2. Layer: Arrange half of the zucchini slices in the prepared baking dish overlapping each other. Then spread half of the sauce on top followed by ½ cup mozzarella cheese and ½ cup Gruyere cheese. Repeat with another layer of zucchini and sauce.
    3. Top with Cheese: Top with the remaining mozzarella cheese and parmesan cheese.
    4. Bake: Bake for 25 minutes or until the zucchini are fork tender and the top is starting to brown. Sprinkle with chives before serving.
    The process of making zucchini casserole.

    Tips and Variations

    Parmesan zucchini gratin is an easy, tasty dish that everyone will enjoy. Use these great tips and tricks to customize and enhance your dish!

    • Using Different Cheeses: You can definitely mix up the cheeses to your liking or to work with what you’re serving. From cream cheese, feta, to pepper jack you can get creative with it. Cheese adds more creaminess to your zucchini gratin sauce.
    • Cream: You can use half and half if you want to reduce the fat of your gratin.
    • Cut Zucchini Evenly: Slice your zucchini evenly so that it cooks at the same rate. You can also use yellow zucchini here as well or a mixture of both.
    • Spices: Add in different spices for extra zing. Make it Italian with basil and oregano. For a Mexican take, use cumin, chili powder, and paprika.
    • Toppings: For a fun twist, try French fried onions on top! I also recommend sprinkling homemade Italian seasoning on top for an extra pop of flavor.
    • Zucchini Too Watery: Zucchini naturally has a very high water content, so there are a couple tricks I use to make sure your gratin doesn’t become too watery. The first is to sprinkle your freshly cut zucchini with salt and let it sit in a strainer. The salt will work to pull the water out. You can also sauté your zucchini before layering to reduce its moisture.

    Parmesan Zucchini Gratin in a white dish.

    What to Serve With Zucchini Gratin

    Parmesan zucchini gratin pairs perfectly with grilled meats and seafood. Try a roasted chicken or baked salmon for a super satisfying meal. This gratin is so good on its own, though, you could easily have this as your main dish served with a loaf of crusty bread and a side salad and you’ve got a delectable dinner on your hands!

    Storing Leftovers

    • In the Refrigerator: Keep in a sealed container for up to 3 days in the fridge.
    • To Reheat: Cook in oven at 350 degrees Fahrenheit until warm.
    • Make Ahead: You can mix this up and freeze for up to 2 months. Thaw overnight in the fridge and then bake as directed. You may need to add 5-10 minutes to make sure it cooks all the way through.

    Taking a scoop of Parmesan Zucchini Gratin.

    More Zucchini Recipes to Try

    This summer vegetable is so delicious and versatile! You can make so much with it. Whether it is muffins, bread, or pizza, you will love how easy these zucchini recipes come together!

    Print

    Three Cheese Zucchini Gratin

    Three Cheese Zucchini Gratin has layers of creamy, cheesy sauce and is topped with a crunchy buttery topping. Ooey-gooey and cheesy, this low-carb take-on comfort food will please any crowd!
    Course Side Dish
    Cuisine American
    Keyword three cheese zucchini gratin, zucchini casserole, zucchini gratin
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 6 Servings
    Calories 423kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons butter
    • 2 tablespoons all-purpose flour
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 cups whipping cream (or half and half)
    • 1/2 cup grated Parmesan cheese
    • 1 cup shredded mozzarella cheese
    • 1/2 cup Gruyere cheese
    • 6 small zucchini sliced about 1/4 inch thick
    • Snipped fresh chives for garnish

    Instructions

    • Preheat oven to 400 degrees. Lightly spray a 2-quart casserole dish with cooking spray and set aside.
    • In a small saucepan, melt 2 Tablespoons of butter over medium heat, and whisk in the flour, salt, and pepper. Add the whipping cream and stir for about 2 minutes until it thickens. Add ¼ cup parmesan cheese.
    • Arrange half of the zucchini in the prepared casserole dish overlapping each other. Spread half of the sauce on top, followed by ½ cup mozzarella cheese and ½ cup Gruyere cheese. Repeat with another layer of zucchini and sauce.
    • Top with the remaining mozzarella cheese and parmesan cheese.
    • Bake for 25 minutes or until the zucchini is fork tender and the top starts to brown. Sprinkle with chives before serving.

    Notes

    Updated on August 7, 2023

    Originally Posted on August 7, 2014

    Nutrition

    Calories: 423kcal | Carbohydrates: 18g | Protein: 21g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 93mg | Sodium: 1103mg | Potassium: 619mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1369IU | Vitamin C: 35mg | Calcium: 560mg | Iron: 2mg
  • Spaetzle

    Spaetzle

    A traditional German side dish, Spaetzle is a simple homemade pasta that’s perfect for topping with all of your favorite sauces! It takes less than 30 minutes to whip up and is so soft and delicious!

    German food is so hearty and comforting, I can never get enough. A few more great recipes to try if you love it as much as I do: schnitzel, German potato salad, or stollen bread!

    Spaetzle served with fresh herbs in a black bowl.

    Easy German Spaetzle

    If you’ve ever been eating at a German restaurant, chances are your entree was served with a side of small, knot-shaped noodles. These are called spaetzle, or spätzle! They’re simple yet delicious and a great way to make any dish a little more filling.

    You can serve spaetzle plain with some herbs and salt and pepper, or coat in butter or your favorite sauce. Gravy, specifically mushroom or onion gravy, is a pretty common thing to serve it with. This is called jagerspatzle! No matter how you choose to serve your spaetzle, one thing is for sure. It’s super easy and will have everyone hooked with its dumpling-like texture!

    Spaetzle Ingredients

    The best thing about spaetzle is that you can make it with ingredients you already have on hand. Just a couple eggs, some flour, salt, and milk! See the recipe card below for measurements.

    • All-Purpose Flour: The main dry ingredient that gives our spaetzle a solid structure and also a satisfying chewy texture.
    • Salt: Just a pinch of salt will boost the spaetzle’s favor.
    • Large Eggs: Help bind everything together, so your spaetzle dough holds up like a champ.
    • Whole Milk or Water: This is going to add some moisture to the spaetzle mix. Using milk will give your spaetzle a creamy and tasty twist. (That’s what I used!)

    Let’s Make Spätzle!

    Making homemade pasta is actually a lot easier than you’d think. Follow these simple instructions and you’ll end up with the perfect German side dish!

    1. Dough Ingredients: In a large bowl, whisk together your flour and salt. Then add in your eggs and mix well.
    2. Add Milk: Starting with 2/3 cup milk or water, begin to add your liquid stirring constantly until you have a smooth, not too thick, not too thin dough.
    3. Rest: Allow the batter to sit, covered for about 10 minutes.
    4. Check Consistency: The dough should stay together well but not be solid. It needs to be able to squeeze through the spaetzle maker smoothly, not run through it to take too much effort to get it through the holes.
    5. Boil Water: Bring a large pot of salted water to a boil.
    6. Cut Noodles: Press the spaetzle dough through the spaetzle maker straight into the boiling water, you may want to work in batches to cook the noodles evenly.
    7. Cook: Cook the noodles until they float to the surface, about 3 minutes. Remove the cooked noodles with a skimmer spoon and keep working with the remaining dough.
    8. Serve: Once the noodles are done cooking you can serve them immediately with your sauce of choice, plain with some parsley, or fry them up a bit in a skillet with butter, until they have begun to crisp.
    Preparing pasta dough and cutting it into small pieces.

    Cooking Tips

    A few extra tips to keep in mind so your spaetzle turns out perfectly:

    • Flour Consistency: Make sure to have a smooth and lump-free spaetzle dough. Mix the flour and other ingredients gradually, adjusting the liquid as needed, until you get a thick, but still pourable consistency.
    • Boiling Water: When boiling the spaetzle, use a large pot of generously salted water. This helps prevent the spaetzle from sticking together and enhances their flavor.
    • Spaetzle Maker or Grater: If you have a spaetzle maker, great! Otherwise, you can use a coarse box grater or a slotted spoon to push the dough through into the boiling water. This creates those charming little dumplings.
    • Don’t Overcook: Keep an eye on the spaetzle while boiling, as they cook quickly. As soon as they float to the surface, give them a minute or two more and then scoop them out. Overcooking can make them mushy.
    • Rinse and Oil: After scooping them out, give them a quick rinse under cold water to stop the cooking process and prevent sticking. Drizzle a little oil to keep them from clumping together.
    • Toppings and Sauces: These simple German egg noodles are an amazing base for any of your favorite sauces. Experiment with different sauces, gravies, herbs, or toppings like cheese, caramelized onions, or sautéed mushrooms to make your dish extra flavorful. You can even have them plain with a little olive oil and some seasoning!
    • Toast: You can fry them up a bit in a skillet with butter, until they have begun to crisp. Once they are cooked to your liking, you can serve just as you would mentioned above.

    Top-down view of a bowl of spaetzle with a spoon in it.

    How Long Does Spätzle Last?

    As long as it’s in an airtight container, spaetzle will stay good in the refrigerator for up to 4 days. It’s great because you can enjoy it straight from the fridge! You can also heat it up on a skillet and serve it warm if you prefer.

    Picking up a spoonful of spätzle.

    More Delicious German Recipes

    Here are a few more great German recipes to treat yourself to! With how tasty they all are, you won’t be able to pick a favorite.

    Print

    Spaetzle

    A traditional German side dish, Spaetzle is a simple homemade pasta that's perfect for topping with all of your favorite sauces! It takes less than 30 minutes to whip up and is so soft and delicious!
    Course Side Dish
    Cuisine German
    Keyword spaetzle, spaetzle recipe, spätzle
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 6 people
    Calories 173kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all purpose flour
    • 1 teaspoon salt
    • 2 large eggs
    • ⅔-1 cup whole milk or water I used milk

    Instructions

    • In a large bowl, whisk together your flour and salt. Add in your eggs and mix well.
    • Starting with 2/3 cup milk or water, begin to add your liquid stirring constantly until you have a smooth, not too thick, not too thin dough.
    • Allow the batter to sit, covered for about 10 minutes.
    • The dough should stay together well but not be solid. It needs to be able to squeeze through the spaetzle maker smoothly, not run through it to take too much effort to get it through the holes.
    • Bring a large pot of salted water to a boil.
    • Press the spaetzle dough through the spaetzle maker straight into the boiling water, you may want to work in batches to cook the noodles evenly.
    • Cook the noodles until they float to the surface, about 3 minutes. Remove the cooked noodles with a skimmer spoon and keep working with the remaining dough.
    • Once the noodles are done cooking you can serve them immediately with your sauce of choice, plain with some parsley, or fry them up a bit in a skillet with butter, until they have begun to crisp.

    Nutrition

    Calories: 173kcal | Carbohydrates: 32g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 409mg | Potassium: 65mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 79IU | Calcium: 15mg | Iron: 2mg
  • Asparagus Risotto

    Asparagus Risotto

    Get ready for a seriously awesome side dish! We’re talking tender asparagus and fluffy risotto coming together in one knockout combo! Creamy, hearty, and flavored with lemon and garlic – this asparagus risotto will have you coming back for spoonful after spoonful!

    A good side can take dinner to the next level! This asparagus risotto is definitely one to try, but here are some other recipes I know you’ll love: Israeli couscous, lemon rice, or mushroom risotto! Add them all to the lineup!

    Closeup image of asparagus risotto.

    Easy Asparagus Risotto

    Let me tell you about this fantastic asparagus risotto that’s going to rock your taste buds! Imagine tender asparagus perfectly blended with creamy arborio rice, jazzed up with zesty lemon juice and a generous sprinkle of that delightful parmesan cheese. You won’t be able to get enough.

    Don’t be fooled by its fancy name – asparagus risotto is actually a breeze to make. No MasterChef skills required! Just chop up some asparagus and cook it in veggie broth. Add minced shallot, garlic, and arborio rice, and stir till it’s toasty and fragrant. Splash in some broth, then let it simmer until the rice is tender yet slightly firm. Finally, fold in the cooked asparagus and sprinkle that parmesan magic – ta-da! You’ve got a creamy, hearty, and totally irresistible side dish.

    Ingredients Needed

    This asparagus risotto is a mouthwatering combo of tender asparagus, creamy arborio rice, zesty lemon, and parmesan. It’s easy to make and perfect for impressing your friends or just treating yourself to some serious yum! Check out the recipe card below for exact measurements.

    • Fresh Asparagus: The star ingredient, adding a tender and earthy flavor to the risotto.
    • Vegetable Broth: The flavorful base that cooks the asparagus and infuses the rice with richness. For a different twist, you can use mushroom or chicken broth instead.
    • Olive Oil: Adds extra moisture and flavor to the dish. If you prefer, you can use butter for a richer flavor.
    • Shallot: Adds a sweet and onion-like taste.
    • Garlic: For the perfect savory flavor!
    • Arborio Rice: The key to achieving that perfect creamy texture. You can also use short-grain rice if you prefer.
    • Salt and Black Pepper: Season to taste!
    • Lemon Juice: Adds a zesty and refreshing twist. If you prefer, you can also use dry white wine to add an extra pop of flavor.
    • Parmesan Cheese: The nutty and salty goodness that ties everything together! I recommend using freshly grated parmesan cheese for the best flavor.

    How to Make Asparagus Risotto

    Asparagus risotto is a seriously yummy side dish you can easily make in your kitchen. Don’t worry about the fancy name – it’s super simple! With just a few basic ingredients and some stirring, you’ll have a creamy and flavorful asparagus risotto that’ll impress everyone!

    1. Prepare Asparagus: Wash the asparagus, trim the hard stalky ends off. Then cut the rest of the asparagus into 1 inch pieces.
    2. Cook: In a large saucepan, bring the vegetable broth to a boil. Put the prepared asparagus into the boiling broth and cook for 5-8 minutes.
    3. Remove: Remove the asparagus from the pot and place in a bowl, then set aside. Reduce the heat to low and keep the broth at a simmer.
    4. Sauté Shallot: Heat the oil in a large skillet over medium heat, add in the minced shallot and then sauté for 3-4 minutes.
    5. Combine and Cook: To the skillet add the garlic, arborio rice salt, pepper, and lemon juice. Continue to saute everything, stirring occasionally until the rice just begins to brown slightly. This will take about 5-6 minutes.
    6. Add More Broth: Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes
    7. Repeat: Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness.
    8. Add Asparagus and Cheese: Once the rice is finished cooking, stir in the asparagus and parmesan cheese.
    9. Enjoy: Serve fresh!
    4-photo collage of vegetables being sauteed and risotto being prepared.

    Cooking Tips

    If you’re craving a scrumptious and creamy delight, look no further than asparagus risotto! This fantastic side dish is easier to make than you might think, and I’m here to share some handy tips that will have you cooking up a perfect batch in no time.

    • Use Fresh Asparagus: Choose firm and bright green asparagus for the best taste and texture.
    • Add Broth Gradually: Pour in the broth slowly, stirring often, to cook the rice evenly.
    • Keep Stirring: Stirring prevents sticking and helps create a creamy consistency.
    • Taste As You Go: Adjust the seasoning and add a dash of lemon juice, white wine, or lemon zest for extra flavor.
    • Cook Asparagus Just Right: You want it to be tender but still a bit firm. Overcooking can lead to mushy asparagus in your final dish.

    A bowl of arborio rice topped with asparagus and grated parmesan cheese.

    Storing Leftover Asparagus Risotto

    Asparagus risotto is best served fresh, but you can also store it and enjoy it later. Transfer any leftovers to an airtight container and keep in the fridge for up to 5 days.

    To Reheat: Reheat risotto over the stove on medium-low heat, stirring frequently until warmed through.

    Rice served in a small, stoneware serving bowl.

    Love asparagus? Here are more recipes to try:

    I always find myself reaching for asparagus when it comes to dinner sides. It’s just so versatile and has a mild flavor that goes with about anything. If you have leftover asparagus, here are a few more great recipes to use it in!

    Print

    Asparagus Risotto

    Get ready for a seriously awesome side dish! We're talking tender asparagus and fluffy risotto coming together in one knockout combo! Creamy, hearty, and flavored with lemon and garlic – this asparagus risotto will have you coming back for spoonful after spoonful!
    Course Side Dish
    Cuisine American
    Keyword asparagus risotto, asparagus risotto recipe
    Prep Time 10 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 30 minutes
    Servings 6 people
    Calories 209kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound asparagus
    • 3 cups vegetable broth
    • 2 tablespoons olive oil
    • 1 shallot minced
    • 2 cloves garlic minced
    • 1 cup arborio rice uncooked
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 tablespoon lemon juice
    • ⅓ cup freshly grated parmesan cheese

    Instructions

    • Wash the asparagus, trim the hard stalky ends off. Cut the rest of the asparagus into 1 inch pieces.
    • In a large saucepan, bring the vegetable broth to a boil. Put the prepared asparagus into the boiling broth and cook for 5-8 minutes.
    • Remove the asparagus from the pot and place in a bowl, set aside. Reduce the heat to low and keep the broth at a simmer.
    • Heat the oil in a large skillet over medium heat, add in the minced shallot and saute for 3-4 minutes.
    • To the skillet add the garlic, arborio rice salt, pepper, and lemon juice. Continue to saute everything, stirring occasionally until the rice just begins to brown slightly, about 5-6 minutes.
    • Add ½ cup of the simmering broth to the skillet of rice, cook and stir constantly until the liquid is absorbed. This should take about 15- 20 minutes
    • Repeat the process of adding ½ cup of broth to the rice and cooking until the liquid is absorbed twice more, the rice should be mostly tender, with a slight firmness.
    • Once the rice is finished cooking, stir in the asparagus and parmesan cheese.
    • Serve fresh!

    Notes

    Keep your leftovers stored in an airtight container for up to 5 days.

    Nutrition

    Calories: 209kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 949mg | Potassium: 206mg | Fiber: 3g | Sugar: 3g | Vitamin A: 867IU | Vitamin C: 6mg | Calcium: 89mg | Iron: 3mg
  • Summer Rolls

    Summer Rolls

    If you’re wanting a light and delicious snack, look no further than these Vietnamese summer rolls! They’re packed with fresh, crisp veggies and perfect for dipping in your favorite sauces.

    Vietnamese cuisine is so fresh and delicious! A couple more great recipes to try: banh mi sandwiches or these amazing shrimp spring rolls!

    Vietnamese summer rolls served on a gray stoneware plate alongside peanut sauce for dipping.

    Vietnamese Summer Rolls

    Vietnamese summer rolls are tasty bundles filled with fresh and vibrant ingredients. They’re made with soft rice vermicelli noodles, crunchy carrots, cilantro, bean sprouts, and butter lettuce, all wrapped in soft rice paper. Then dip them in peanut sauce for a burst of flavor! You can also use things like chili oil or sriracha mayo, the sky is the limit! Summer rolls have such a versatile, fresh flavor, you can use any dipping sauce you like.

    Making these rolls is a breeze – just soak the rice paper, fill it with your favorite ingredients, and roll it up. They’re perfect for any occasion, whether it’s a quick snack, a light lunch, or a party appetizer. Plus, you can get creative with the fillings and make them as healthy (or unhealthy) as you want! Check out my tips section below for variations.

    Ingredients Needed

    Grab your favorite fillings, whip up some tasty peanut sauce, and let’s dive into making some Vietnamese summer rolls! The great thing with these is that you can swap out any of the veggies with what you have in the fridge.

    • Rice Vermicelli: Soft, thin rice noodles that are perfect for the filling. You can also use other rice noodles or glass noodles.
    • Rice Paper Wrappers: See-through wrappers for the fillings. Soak them and they’re ready to go. Look for 22 cm size for best results. You’ll be able to find these at your local Asian markets!
    • Butter Lettuce: A soft and mild-tasting lettuce. I like to cut mine in half so it rolls more easily.
    • Matchstick-Cut Carrots: Crunchy carrot strips for color and texture. Swap with cucumber or bell peppers if you like.
    • Fresh Cilantro: A must-add for Vietnamese dishes! It adds a pop of fresh, zesty goodness. Use fresh mint leaves or basil if you’re not into cilantro.
    • Bean Sprouts: For a pop of crispy and delicious flavor. Cucumber or shredded daikon radish will also work.
    • Peanut Sauce: The perfect sweet, savory, and nutty dip. If you don’t like peanuts, go for hoisin sauce as a substitute.

    How to Make Vietnamese Summer Rolls

    Get ready to create the ultimate light and refreshing snack with these mouthwatering summer rolls! Packed with a medley of fresh and crunchy veggies, these rolls are not only delicious but also fun to assemble.

    1. Cook Noodles: Cook the vermicelli according to the package directions, rinse under cold water when draining and place, covered in the fridge until you are ready to use them.
    2. Fill a Shallow Bowl With Warm Water: Fill a pie dish or shallow bowl with warm water, have a clean working surface next to the water such as a cutting board or flat platter.
    3. Prepare Fillings: Line the prepped fillings up in separate bowls around your work surface.
    4. Prepare Rice Paper: Take one rice paper, submerge it into the warm water until it’s just pliable, about 12-15 seconds. Then remove the rice paper from the water and place it onto your work surface, allowing excess water to drip back into the water dish.
    5. Add Fillings and Roll: Take a small bundle of butter lettuce, shredded carrot, cilantro, and sprouts. Then place them into the lower ⅓ of the rice paper and roll the rice paper up over the fillings halfway, as tight as you can without tearing.
    6. Fold and Seal: Fold the sides in and continue to roll the summer roll up until it is a tight cylinder.
    7. Repeat: Repeat the process with the remaining rice papers and filling.
    8. Serve: Serve the summer rolls fresh with peanut sauce to dip!
    3-photo collage of the noodles being cooked and fillings being prepared.

    Tips and Variations

    Here are a few extra tips to help you end up with restaurant-quality summer rolls! They’re so fresh and easy to customize, I know you’ll love snacking on them as much as my family does.

    • Add Protein: You can add protein to your summer rolls such as cooked shrimp, steak, tofu, or chicken!
    • Keep it Moist: Some people like to have a few damp paper towels on their work surface to roll on. Lay the soaked rice paper on it while you’re assembling the fillings, and it’ll stay pliable and easy to work with. Do what works best for you!
    • Don’t Overstuff: Be mindful not to overstuff the rice paper with fillings. A moderate amount ensures that the roll is tightly wrapped and won’t fall apart when you pick it up.
    • Low-Carb Option: Replace the rice vermicelli with zucchini noodles or cucumber strips for an even lighter, low-carb version of these summer rolls.
    • Add Some Crunch: Add some crushed peanuts or toasted sesame seeds to your filling for an extra crunch.

    Closeup of summer rolls.

    Storing Leftovers

    To save leftovers, line an airtight container with a damp paper towel, then place the summer rolls inside the container and cover with another damp paper towel. Place the lid on the container and keep them in the fridge for up to 4 days.

    Dipping a Vietnamese summer roll into peanut sauce.

    More Healthy and Delicious Appetizers

    Who said appetizers had to be heavy? These tasty recipes are light and full of flavor, perfect for holding you over until the main course is ready!

    Print

    Summer Rolls

    If you're wanting a light and delicious snack, look no further than these Vietnamese summer rolls! They're packed with fresh, crisp veggies and perfect for dipping in your favorite sauces.
    Course Appetizer, Side Dish
    Cuisine Asian, Vietnamese
    Keyword summer rolls, vietnamese summer rolls
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 6 people
    Calories 134kcal
    Author Alyssa Rivers

    Ingredients

    • 2 ½ ounces rice vermicelli uncooked
    • 12 rice papers standard 22cm
    • 12 butter lettuce leaves washed and cut in half
    • ⅔ cup matchstick cut carrots
    • ¾ cup fresh cilantro
    • 1 cup bean sprouts
    • Peanut Sauce for serving

    Instructions

    • Cook the vermicelli according to the package directions, rinse under cold water when draining and place, covered in the fridge until you are ready to use them.
    • Fill a pie dish or shallow bowl with warm water, have a clean working surface next to the water such as a cutting board or flat platter.
    • Line the prepped fillings up in separate bowls around your work surface.
    • Take one rice paper, submerge it into the warm water until it’s just pliable, about 12-15 seconds.
    • Remove the rice paper from the water and place it onto your work surface, allowing excess water to drip back into the water dish.
    • Take a small bundle of butter lettuce, shredded carrot, cilantro, and sprouts. Place them into the lower ⅓ of the rice paper and roll the rice paper up over the fillings halfway, as tight as you can without tearing.
    • Fold the sides in and continue to roll the summer roll up until it is a tight cylinder.
    • Repeat the process with the remaining rice papers and filling.
    • Serve the summer rolls fresh with peanut sauce to dip!

    Nutrition

    Calories: 134kcal | Carbohydrates: 28g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 183mg | Potassium: 178mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3512IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 2mg