Did you know you can make amazing fried green tomatoes in an air fryer? Delightfully crispy, crunchy, tangy air fryer fried green tomatoes taste like old-school fried tomatoes but are better for you!

Air Fryer Fried Green Tomatoes

Fried green tomatoes taste like summer to me. While tomatoes are in season, there are almost always green tomatoes to be found and when they’re around, I’m making a fried green tomatoes recipe air fryer style.

While I grew up eating fried green tomatoes, I always thought of them as a bit of a production. Slice, dip in flour, dip in egg and milk, dip in cornmeal and bread crumbs, then pan fry.

They were delicious, but the mess they made being breaded was nothing compared to the splattering oil when they fried. And cleaning up the sludgy oil afterward kept me from making them as often as I’d like to eat them, too.

Thankfully, air fryers were invented! Air fryer fried green tomatoes eliminate the worst part of the mess and have the added bonus of making fried green tomatoes better for you!

Aside from eating them on their own, I love to tuck air fryer fried green tomatoes into tacos and sandwiches and onto salads. They don’t really need a dip, but if you’re inclined, they’re incredible with Burger Sauce, Easy Bleu Cheese Dip or Dressing, Hot Buffalo Chicken Dip, and Bacon Cheddar Chive Dip.

Fried Green Tomatoes in an Air Fryer

To make these air fryer fried green tomatoes, you’ll need the following ingredients:

• green tomatoes
• flour
• cornmeal
• panko bread crumbs
• salt
• granulated garlic
• black pepper
• paprika or smoked paprika
• granulated onion
• eggs
• milk
• olive oil spray

Not all green tomatoes are suitable for fried green tomatoes. For the ultimate result, you want to pick green tomatoes that are just starting to show a little blush in spots or have gone yellow.

They should have a little give to them but still be under-ripe. Do not choose ones that are rock hard and fully green and opaque.

Fried Green Tomatoes Air Fryer

Preheat the air fryer to 400ºF (200-204ºC). 

In one pie plate or bowl, use a fork to combine the flour, salt, garlic, black pepper, paprika, and granulated onion until it is even in colour. Set this aside.

In a second pie plate or bowl, use a fork or a whisk to combine the eggs and milk until they’re evenly blended. Set this aside as well.

In a third pie plate or bowl, use a fork to toss together the panko bread crumbs and yellow cornmeal. 

Arrange these in the order you made them (flour, egg/milk, bread crumbs/cornmeal) with a clean plate or sheet pan to the right. 

Working with one slice at a time, dredge the tomato first through the flour on both sides and tap off any excess. You want a very thin coat that you can actually see tomato flesh through. 

Ease that slice into the egg and milk mixture, turning once to make sure the whole thing is coated. Let any excess drip away before laying it in the bread crumb/cornmeal combination. Use your hand to scoop the mixture generously over the top of the tomato. 

Press lightly to get the crumbs to adhere to the tomato, flip it over and repeat. Lift the tomato gently with two fingers or a slotted spatula and let the excess fall away back into the bowl. 

Lay breaded tomato slices onto the prepared plate or pan in a single layer and repeat until all of the tomato slices are coated.

How to Air Fry Green Tomatoes

Brush the preheated air fryer basket with olive oil. Position as many tomato slices as you can in a single layer without the edges touching. Drizzle or brush a little olive oil (no more than ½ a teaspoon) or spritz with olive oil spray over the top of the tomato. 

Air fry for 10 minutes, gently flip with tongs or a slotted spatula, then drizzle or brush or spritz again with the olive oil. Continue cooking for 4-7 minutes, or until the tomatoes are golden brown and crisp. 

Transfer the crispy air fried green tomatoes to a paper towel lined plate and place them in a warm oven to stay heated. Repeat with the remaining crumb coated tomato slices. 

Salt to taste and serve with dip, as a side dish to grilled meats or vegetables, or in a sandwich or tacos!

TO REHEAT:

Lay the tomatoes in a single layer in a preheated 350ºF air fryer in the air fryer basket. You can mist again with olive oil if you’d like. Cook for 2 minutes, or until heated all the way through and re-crisped.

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Air Fryer Fried Green Tomatoes

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword air fryer fried green tomatoes, air fryer side dish, fried green tomatoes in air fryer, fried green tomatoes in an air fryer

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 337kcal

Author Rebecca Lindamood

Equipment

• 1 air fryer
• 3 pie plates or wide but shallow bowls
• 3 forks
• 1 cutting board
• 1 sharp knife
• 1 spatula

Ingredients

• 2-3 large tomatoes sliced ¼-inch thick
• ½ cup all purpose flour
• 1 teaspoon kosher salt
• ¾ teaspoon granulated garlic
• ¾ teaspoon black pepper
• ¾ teaspoon paprika or smoked paprika
• ½ teaspoon granulated onion
• 2 large eggs beaten
• ½ cup milk
• 1 cup plain panko bread crumbs
• 1 cup yellow cornmeal NOT self-rising
• Olive oil or spray olive oil

Instructions

• In one pie plate or bowl, use a fork to combine the flour, salt, garlic, black pepper, paprika, and granulated onion until it is even in colour. Set this aside.
• In a second pie plate or bowl, use a fork or a whisk to combine the eggs and milk until they’re evenly blended. Set this aside as well.
• In a third pie plate or bowl, use a fork to toss together the panko bread crumbs and yellow cornmeal.
• Arrange these in the order you made them (flour, egg/milk, bread crumbs/cornmeal) with a clean plate or sheet pan to the right.
• Working with one slice at a time, dredge the tomato first through the flour on both sides and tap off any excess. You want a very thin coat that you can actually see tomato flesh through.
• Ease that slice into the egg and milk mixture, turning once to make sure the whole thing is coated. Let any excess drip away before laying it in the bread crumb/cornmeal combination. Use your hand to scoop the mixture generously over the top of the tomato.
• Press lightly to get the crumbs to adhere to the tomato, flip it over and repeat. Lift the tomato gently with two fingers or a slotted spatula and let the excess fall away back into the bowl.
• Lay breaded tomato slices onto the prepared plate or pan in a single layer and repeat until all of the tomato slices are coated.
• Brush the preheated air fryer basket with olive oil. Position as many tomato slices as you can in a single layer without the edges touching. Drizzle or brush a little olive oil (no more than ½ a teaspoon) or spritz with olive oil spray over the top of the tomato.
• Air fry for 10 minutes, gently flip with tongs or a slotted spatula, then drizzle or brush or spritz again with the olive oil. Continue cooking for 4-7 minutes, or until the tomatoes are golden brown and crisp.
• Transfer the crispy air fried green tomatoes to a paper towel lined plate and place them in a warm oven to stay heated. Repeat with the remaining crumb coated tomato slices.
• Salt to taste and serve with dip, as a side dish to grilled meats or vegetables, or in a sandwich or tacos!

TO REHEAT:

• Lay the tomatoes in a single layer in a preheated 350ºF air fryer in the air fryer basket. You can mist again with olive oil if you’d like. Cook for 2 minutes, or until heated all the way through and re-crisped.

Nutrition

Calories: 337kcal | Carbohydrates: 57g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 745mg | Potassium: 399mg | Fiber: 6g | Sugar: 6g | Vitamin A: 750IU | Vitamin C: 14mg | Calcium: 94mg | Iron: 4mg

Crispy on the outside and fluffy throughout, these tender 3 ingredient Buttermilk Drop Biscuits are one of the tastiest and most useful ways to get dinner on the table in no time at all. A pan of these golden brown beauties takes less time to mix up than the oven takes to preheat.

Don’t get me wrong, I’m always going to happily dig into a basket full of my perfectly flaky, layered buttermilk biscuits. But sometimes I want a warm biscuit and my freezer is empty of pre-made biscuit dough rounds or I don’t feel like spending more than 5 minutes slapping something together. Enter buttermilk drop biscuits, stage right; no pastry cutter or biscuit cutter needed!

This easy buttermilk drop biscuits recipe helps you get a delightful dinner on the table in no time flat with no compromise in flavour. Of course, you can serve these tender biscuits with classic sausage gravy, but there are so many more options!

Got a slow-cooker full of beef stew or chicken and gravy but you need bread to sop up all the great sauce? Problem solved with homemade drop biscuits.

But you can also top and bake a casserole with drop biscuit dough for a fluffy biscuit topped, bubbling hot casserole that is going to make you keep coming back for more. Heck, you can turn about any saucy main dish into an incredible casserole by topping it with this drop biscuit dough.

Drop biscuits make an incredible base for strawberry shortcake. Just sprinkle the biscuits with a little raw sugar before baking!

Drop Buttermilk Biscuits

What is the difference between a drop biscuit and a traditional biscuit? In traditional biscuits, the fat is cut into the flour mixture until it resembles small pebbles, then the buttermilk mixture is carefully tossed in. The dough is turned out onto the counter and kneaded together very delicately then pressed out and cut into your desired shape before baking.

With this easy drop biscuit recipe, you whisk together your dry ingredients, gently stir in your wet ingredients, then it is scooped onto a pan and baked. Hey presto, that’s it!

This recipe has only a handful of simple ingredients, but believe it or not, you can still do a little substituting. Check the list:

3 Ingredient Drop Biscuits

1. Self Rising Flour (or all-purpose flour plus baking powder, baking soda, and salt)
2. Cultured Buttermilk
3. Fat

Let’s get some details covered. White Lily Self-Rising Flour is the all time ultimate for impossibly fluffy biscuits. I have made these with all-purpose flour and been quite happy with the results, but prefer White Lily for the most tender biscuit results.

If you are using all-purpose flour, you’ll need to add baking powder, baking soda, and salt to create that lofty puff you want in the biscuits. Instead of using 2 1/4 cups of self-rising flour, you’ll use 2 cups of all-purpose flour, 2

I found the results too heavy when I made the biscuits from wheat flour but have had success in using the King Arthur Baking Company’s one-for-one gluten-free flour. Additionally, I did not like the finished texture of the biscuits when they were made with high-gluten flour or Tipo “00” flour. They weren’t inedible, but they weren’t awesome either.

If you try other gluten-free blends or types of flour, you’re in uncharted territory! Please let me know what your results are if you mess around with something other than what I’ve mentioned.

Buttermilk Drop Biscuit Recipe

Cultured buttermilk for whatever reason draws some folks’ ire. It’s ridiculously easy to make your own, the catch is that you need some cultured buttermilk to make it.

The good news is that once you’ve done that, it’s like a perpetual motion machine as long as you keep culturing it. Don’t have cultured buttermilk and refuse to buy it? You can definitely do the old “add a tablespoon of cider vinegar or lemon juice to a cup and fill it the rest of the way with regular milk, then stir and let sit” trick. 

Here’s the thing, though. That will give you the acidity needed, but it doesn’t give you the amazing mouthfeel you get from using actual buttermilk in the 3 ingredient drop biscuits. 

If you think I’m full of it, please try a control experiment once where you make a batch with good old buttermilk and another batch with the acidified milk substitute. It does make a difference.

Whether it’s enough to make you keep buttermilk on hand is a matter of personal preference. For me, it definitely does make a big enough difference.

What kind of fat to use in your homemade buttermilk drop biscuits recipe

Here you have a couple of options. You can opt to use oil or melted butter. I have done both and love both with butter taking a slight edge because it’s just so darned tasty in everything.

When it comes to convenience, though, it’s hard to beat pouring a little oil in a measuring cup with the buttermilk. If you choose butter, you’ll need to melt it thoroughly first. 

Keeping that in mind, if you melt the butter, it may seize back up in cold buttermilk. That’s okay, but if it bothers you, you can get around it by using room temperature buttermilk.

You can make your buttermilk room temperature by gently microwaving it for a few seconds or by leaving out in a measuring cup with a paper towel over the top of the cup for 30 minutes before using it.

Cheese Drop Biscuits

You can gussy up this easy recipe, too! Add one cup of shredded cheese to the flour and toss it around before adding in the buttermilk and fat for divine cheese drop biscuits. 

Alternatively, you could stir in some dried or chopped fresh herbs to the flour to compliment or reflect the main dish. The possibilities are endless. 

For instance, you could add shredded cheddar and minced chives into the biscuits. Sprinkle a little Old Bay seasoning over the biscuits on the tray for an Red Lobster-esque biscuit. You could also use pepper jack cheese and chopped pickled onions in them.

Voila! You have a great accompaniment to Chorizo Chili, 5 Ingredient Taco Soup, or Pork Green Chili. 

Easy Drop Biscuits

The list of equipment you need for these easy drop biscuits is about as short as the ingredients list. You’re very likely to have everything you need on hand already.

1. Measuring Cups and Spoons
2. Large or Medium Bowl
3. Silicone or Rubber Spatula or Spoonula
4. Half Sheet Pan
5. Optional but Handy: Parchment Paper, and an ice cream scoop or large 3-tablespoon cookie scoop.

If you don’t have parchment handy, you can lay down a silicone baking mat on your sheet pan. Alternately, lightly spritz the pan with non-stick cooking spray. The finished biscuits will lift off of the prepared baking sheet as easily as can be.

Enough talk, though, right? Let’s get ready to butter some homemade biscuits!

Buttermilk Drop Biscuits

Preheat the oven to 475F.

Line a baking sheet with parchment paper or a silpat. Measure the self-rising flour into a large bowl (or whisk together the flour, baking powder, baking soda, sugar and salt.) In a large measuring cup, mix together the  buttermilk and butter or oil.

Pour the buttermilk/fat mixture into the dry ingredients and mix gently until most dry spots have disappeared. The sticky dough will still have small clumps, but there should be no pockets of dry ingredients left.

Scoop by the quarter cup (or use a similarly sized cookie scoop or disher) about 2-3 inches apart on the prepared pan. Bake the biscuits for between 12-18 minutes or until they are golden brown and delicious. 

Allow the biscuits to rest on the pan for five minutes before serving or transferring them to a serving dish. These are best eaten the day they’re made, but I can think of worse things than eating one of these the day after it was baked.

You can also use the buttermilk drop biscuit dough to make this incredibly simple and crave-worthy Sausage Gravy Casserole. Breakfast just got exciting!

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Buttermilk Drop Biscuits

There is nothing fussy about these fluffy, buttery, golden brown buttermilk biscuits. No cutting in cold butter; just stir everything together and dollop on the pan!

Course bread

Cuisine American

Keyword buttermilk drop biscuits, drop biscuits, homemade biscuits, homemade buttermilk biscuits, homemade drop biscuits

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Calories 284kcal

Author Rebecca Lindamood

Equipment

• 1 sheet pan
• 1 Parchment Paper or Silicone Baking Mat
• Measuring Cups and Spoons
• 1 mixing bowl
• 1 Silicone spatula

Ingredients

• 2 ¼ cups self-rising flour or 2 cups 8.5 ounces by weight all-purpose flour plus 2 teaspoons baking powder, 1/2 teaspoon baking soda and 3/4 teaspoon salt
• 1/3 cup melted butter or vegetable or canola oil
• 1 cup cultured buttermilk See notes for alternate choices

Instructions

• Preheat the oven to 475F.
• Line a baking sheet with parchment paper or a silpat. Measure the self-rising flour into a large bowl (or whisk together the flour, baking powder, baking soda, and salt.) In a large measuring cup, mix together the buttermilk and butter or oil.
• Pour the buttermilk/fat mixture into the dry ingredients and mix gently until most dry spots have disappeared. The sticky dough will still have small clumps, but there should be no pockets of dry ingredients left.
• Scoop by the quarter cup (or use a similarly sized cookie scoop or disher) about 2-3 inches apart on the prepared pan. Bake for between 12-18 minutes or until the tops are golden brown and delicious and they are set up.
• Allow the biscuits to rest on the pan for five minutes before serving or transferring them to a serving dish.These are best eaten the day they’re made, but I can think of worse things than eating one of these the day after it was baked.

Notes

If you do not have buttermilk, you can add 1 tablespoon of cider or white vinegar to a measuring cup and fill it up the rest of the way with milk. Stir it together briskly with a fork, then allow it to stand at room temperature for 10 minutes before using it.

Nutrition

Calories: 284kcal | Carbohydrates: 36g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 32mg | Sodium: 124mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 382IU | Calcium: 56mg | Iron: 0.4mg

If you love the Starbucks egg bites, but don’t love paying $5 for them, you’re going to flip over these delectable Instant Pot Egg Bites. For a little over the price of one order, you can make a dozen egg bites instant pot style at home for a quick breakfast on the fly!

And not only can you make them less expensively, you can also make them more delicious and customize them to your liking. While these egg bites undoubtedly make a healthy breakfast, my kids and I like to eat them any time of day with hot sauce for an easy, protein rich meal or snack. 

Whether we make them with fresh spinach, salsa, bacon bits, goat cheese, pimientos, leftover taco meat, or any number of things, everyone is guaranteed to walk away happy. How many other meals can do that for you?

While eggs are pricier than they have been in ages, this is still a budget-friendly meal option because you can use up small amounts of fresh ingredients you have or leftovers. There are so many different ways to flavour your egg bites.

Creativity is the name of the game, so let’s get cracking! (Please forgive any lousy egg puns…They’re eggstra and entirely intentional.)

Copycat Starbucks Egg Bites Recipe

The Starbucks egg bites recipe packs super high protein and into a small-but-satisfying, portable, delightful, easy to eat package! And even better, you can make a big batch and store them in the refrigerator for 3 days or freeze them for up to a month or even a little longer.

Wonder of wonders, you can customize the recipe for Starbucks egg bites for each member of the family or even for your changing tastes. If you’re keen on spinach and roasted red pepper and your kid prefers bacon and gruyere and your spouse wants taco egg bites, you can accommodate all of those in the same pan!

It all starts with a perfected base recipe that you make in your blender or food processor. The fun comes in when you choose your mix-ins. All it takes is a handful of ingredients to make an almost infinite number of flavor combinations.

No matter which way you make them, you just need a short list of easy to find ingredients. Let’s go over what you need to gather for these delicious copycat Starbucks egg bites.

Egg Bites Instant Pot Base Ingredients

1. Eggs
2. Cottage Cheese
3. Kosher Salt
4. Cracked or Ground Black Pepper
5. Ground Mustard
6. Cayenne Pepper
7. Non-stick Cooking Spray

Optional but tasty mix-ins:

Baby spinach, roasted red peppers, green onions, many varieties of diced or shredded cheese, soft cheese like goat cheese,  bacon, ham, taco meat, breakfast sausage, sun-dried tomatoes, bacon bits, shredded or diced chicken, salsa, pulled pork, sliced black olives, chives, fresh parsley, cilantro, or more…

The base recipe is so very versatile that you can do just about anything you like with it. You can use cottage cheese with just about any milk-fat content. You can also substitute an equal quantity by volume of sour cream or cream cheese, if you prefer it.

Keep in mind that while you can make these egg bites with lower or no fat cottage cheese, the end product will be a little less succulent. Higher fat cottage cheese yields an egg bite that’s more forgiving to store and reheat. 

Another thing to remember is that whatever you choose to mix into your egg bites, you’ll want to slice, dice, mince, or chop it fairly uniformly and small in size. This helps disperse your goodies more evenly through your egg bites. 

Instant Pot Egg Bites Recipe 

I use an instant pot to make this recipe for Starbucks egg bites because it yields the most delightfully moist, savoury, irresistible egg bites I’ve ever had. You can most certainly make “sous vide” egg bites using an immersion circulator, an oven, or an air fryer, but -for my money- this is the easiest way to get the best results.

The moist heat environment of the pressure cooker mimics that of a water bath with much less hassle. You don’t have to fuss with pouring boiling cups of water around a pan filled with egg.

The Instant Pot version of Starbucks sous vide egg bites doesn’t require a sous vide machine or immersion circulator, but it does require a countertop pressure cooker. Let’s review the list of equipment needed to make our instant pot egg bites recipe. 

1. Instant Pot
2. Silicone Egg Bite Molds, Instant Pot Mini Muffin Pans),  Small Ramekins or Egg Cups
3. Instant Pot Trivet or Metal Rack
4. Blender
5. Measuring Cups and Spoons
6. Chef Knife
7. Cutting Board

​Starbucks Sous Vide Egg Bites

You don’t need an “Instant Pot” branded countertop pressure cooker; any reliable brand will do. Likewise, any functional blender will cut the mustard for this recipe. 

You have some flexibility in whether to use a silicone mold, mini muffin pan, silicone mini muffin cups on a plate, or small ramekins. Keep in mind that if you opt against a special egg bite mold or choose to use a cooking vessel not made of flexible silicone, you’ll want to grease it generously to help it release the cooked egg bites. 

A silicone egg mold is always my first choice for this recipe because you can press up from the underside of the pan to help release the finished pressure cooker egg bites. These handy molds also make it easy to stack one on top of the other without any crazy finagling. If you opt for the muffin tins or ramenkins, you may need two trivets.

​In this scenario, the first trivet spaces the ramekins or tins from the bottom of the instant pot while the second trivet separates the first layer from the second layer.

Cooked egg can be a real bear to get out of a rigid ramekin or mini muffin pan intact, but with copious amounts of non-stick spray and a thin spatula or knife, you can do it! Just be patient and let them cool a little closer to room temperature before making the attempt.

Spray the egg bite cups, mini muffin tins, or ramekins generously with nonstick cooking spray. Set this aside. 

Add the eggs, cottage cheese, kosher salt, black pepper, ground mustard, and cayenne pepper to the carafe of a blender. Fix the lid in place and blend on high until smooth, about 30 seconds. 

Instant Pot Egg Bites:

Place a silicone or metal trivet in your Instant Pot pan. Pour 1 ½ cups of cold water into the pan. 

Divide your mix-ins equally between the cups in the prepared silicone pans. Pour the egg mixture into the wells, filling no further than ¾ of the way. 

Carefully transfer one of the silicone egg bite molds to the trivet, lay a piece of parchment on top of the mold, then stack the second silicone egg bite pan on top of it. Lay another piece of parchment directly on the top mold.

Fix the lid in place, making sure it is set to sealed, and cook on HIGH pressure for 10 minutes. Allow a natural pressure release for 10 minutes before opening the lid. 

Carefully turn the egg bites out onto a plate and serve hot, warm, room temperature, or cold. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or in the freezer, tightly wrapped, for up to 2 months. 

To reheat from refrigeration:

Place on a plate covered with a paper towel or clean tea towel and microwave on 50% power in 20 second bursts until hot all the way through.

To reheat from frozen:

You can either thaw overnight, covered, in the refrigerator and heat as directed above or place the desired number of egg bites on a plate. 

Cover the plate with a paper towel or clean tea towel and use your microwave defrost setting for about 2 minutes followed by microwaving at 50% power in bursts of 20 seconds or until heated all the way through.

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Instant Pot Egg Bites

If you love the Starbucks egg bites, but don’t love paying $5 for them, you’re going to flip over these delectable Instant Pot Egg Bites. For a little over the price of one order, you can make a dozen egg bites instant pot style at home!

Course Breakfast, brunch, dinner, lunch

Cuisine American

Keyword instant pot egg bite recipes, instant pot egg bites, starbucks copycat egg bites, starbucks sous vide egg bites

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Natural Release Time 10 minutes minutes

Servings 7

Calories 93kcal

Author Rebecca Lindamood

Equipment

• Instant Pot
• Silicone Egg Bite Molds (or Instant Pot Mini Muffin Pans) or Small Ramekins
• Instant Pot Trivet
• blender
• Measuring Cups and Spoons
• Chef Knife
• cutting board

Ingredients

Base Recipe:

• 8 eggs
• ⅔ cup cottage cheese
• 1 teaspoon kosher salt
• ½ teaspoon cracked or ground black pepper
• ½ teaspoon ground mustard
• ¼ teaspoon cayenne pepper
• Non-stick cooking spray

Mix Ins:

• Spinach Roasted Red Pepper Egg Bites
• ½ cup baby spinach leaves packed
• ¼ cup diced roasted red peppers
• 1 teaspoon minced garlic

Bacon Gruyere Egg Bites

• 8 strips of bacon crumbled
• ½ cup grated Gruyere cheese

Ham and Cheddar Egg Bites

• ½ cup diced ham
• ½ cup shredded or diced cheddar cheese

Taco Egg Bites

• ¼ cup leftover taco meat
• ½ cup shredded pepper jack cheese
• 2 tablespoons thinly sliced green onion
• 2 tablespoons salsa

Instructions

• Spray the egg bite cups, mini muffin tins, or ramekins generously with nonstick cooking spray. Set this aside.
• Add the eggs, cottage cheese, kosher salt, black pepper, ground mustard, and cayenne pepper to the carafe of a blender. Fix the lid in place and blend on high until smooth, about 30 seconds.

Instant Pot Egg Bites:

• Place a silicone or metal trivet in your Instant Pot pan. Pour 1 ½ cups of cold water into the pan.
• Divide your mix-ins equally between the cups in the prepared silicone pans. Pour the egg mixture into the wells, filling no further than ¾ of the way.
• Carefully transfer one of the silicone egg bite containers to the trivet, lay a piece of parchment on the surface, then stack the second silicone egg bite pan on top of it. Lay another piece of parchment directly on the top.
• Fix the lid in place, making sure it is set to sealed, and cook on HIGH pressure for 10 minutes. Allow the pressure to reduce naturally for 10 minutes before opening the lid.
• Carefully turn the egg bites out onto a plate and serve hot, warm, room temperature, or cold. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or in the freezer, tightly wrapped, for up to 2 months.

To reheat from refrigeration:

• Place on a plate covered with a paper towel or clean tea towel and microwave on 50% power in 20 second bursts until hot all the way through.

To reheat from frozen:

• You can either thaw overnight, covered, in the refrigerator and heat as directed above or place the desired number of egg bites on a plate. Cover the plate with a paper towel or clean tea towel and use your microwave defrost setting for about 2 minutes followed by microwaving at 50% power in bursts of 20 seconds or until heated all the way through.

Notes

Please note that nutritional information is calculated based on the Base Recipe and does not include the mix-ins. You can use a free online nutritional calculator to determine the calorie and nutrition information for that, if desired.

Nutrition

Calories: 93kcal | Carbohydrates: 1g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 190mg | Sodium: 467mg | Potassium: 95mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 330IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg

Chick Fil A Pizza is the glorious combination of two of the world’s great comfort foods: pizza and fried chicken. Made with delicious fried chicken, waffle fries, and Chick-Fil-A sauce, this special pizza is for all you fried chicken lovers out there. You may think you don’t need a new recipe for pizza, but I promise you this one is well worth it!

Naturally, I recommend using Chick Fil A nuggets, waffle fries, and sauce, but if you don’t have one near you (or if it’s Sunday!) I’ve given some suggestions for substitutions below that don’t require finding parking spaces or fighting traffic at drive-thru restaurants! This easy fast food style dinner will please your whole family.

If you want the full fried chicken pizza experience, pour yourself a tall, icy glass of sweet tea (or unsweet if you’re like me!). Or maybe pour yourself a frosty Watermelon margarita because NOTHING goes better with fried chicken and pizza than watermelon!

Chicken & Pizza

Chicken & Pizza are a natural pairing whether you’re talking about a fried chicken pizza like this one, a Buffalo chicken flatbread, or a chicken taco pizza. They’re -as the old commercial used to say- two great tastes that taste great together. 

Let’s go over the list of what you need to make this powerhouse of a comfort food! It’s not complicated, thankfully.

Ingredients

1. Pre-Baked Pizza Crust
2. Fully Cooked Chicken Nuggets
3. Full Cooked Waffle French Fries 
4. Chick Fil A Sauce or Burger Sauce
5. Pizza Sauce or Marinara Sauce
6. Shredded Mozzarella Cheese
7. Shredded Monterey Jack Cheese
8. Green Onions

You can purchase a pre-baked pizza crust, or make one of your own from pizza dough using the instructions in this Big Mac Pizza recipe. And while Chick Fil A chicken is undeniably delicious, if you don’t have it nearby, you can substitute 12 of your favourite fully cooked chicken nuggets for it.

Likewise, Chick Fil A waffle fries rock, but you can sub in any other good, fully cooked waffle fries or even crinkle cut or steak fries. Just make sure they’re completely cooked before adding to the pizza. 

And ya’ll. Chick Fil A sauce is GOOD. And 100% of the proceeds from sauce sales go to fund scholarships for people who work at Chick Fil A.

But again, if you don’t have it and don’t want to order it, homemade Burger sauce makes an admirable pinch-hitter. 

Chicken Nugget Pizza

Now that we’ve got our ingredients sorted, let’s talk about equipment you need to make this recipe. I believe you should have all of the necessary bits and bobs to make this on hand already.

1. Cutting Board
2. Chef Knife
3. Measuring Cups and Spoons
4. Optional: Half Sheet Pan

Because you’re starting with a fully cooked pizza crust, you can bake the pizza directly on the rack in your oven. This will give you a crispier bottom crust. If you make sheet pan chick-fil a pizza, you’ll find your crust is softer and chewier.

Fried Chicken Pizza and More

Do you need more inspiration above and beyond a fried chicken pizza? Oh, do I have you covered. Check out some of these terrific pizza recipes here on Foodie with Family.

The Best Pan Pizza

Big Mac Pizza

Garlic Pizza

Birria Pizza

Sausage Gravy Breakfast Pizza

Pickle Pizza

Smoked Salmon Pizza

Ranch Cream Cheese Vegetable Pizza

And if you’re looking for pizza inspired dishes, try out our Pizza Bowls, Pizza Salad, Pepperoni Pizza Bialys, Pizza Gnocchi, Pizza Logs, and Pizza Frittata. 

Chick Fil A Pizza

Preheat the oven to 475ºF.

Cut nuggets and waffle fries into approximately equal sized pieces. Set them aside.

Spread ¼ cup of the Chick Fil A sauce and the pizza sauce over the pizza crust. Swirl them together as you spread the sauce.

Scatter mozzarella cheese, chicken nuggets, and waffle fries over the sauce. Top with the shredded Monterey jack cheese. 

Bake for 10 to 12 minutes on a sheet pan or directly on the oven rack, or until the cheese is melted and golden brown in patches and the chicken and fries are hot all the way through. Cooking it on the oven rack will yield a crispier crust while cooking on a sheet pan will give you a slightly softer and chewier crust.

Remove the pizza from the oven and drizzle with the remaining Chick Fil A sauce. Garnish with the green onions and serve.

Print

Chick Fil A Pizza

Chick Fil A Pizza is the glorious combination of two of the world’s great comfort foods: pizza and fried chicken. Inspired by the delicious fried chicken, waffle fries, and sauce at Chick Fil A, this pizza is for all you fried chicken lovers out there.

Course Appetizer, game day, Main Course, Main Dish, Snack

Cuisine American

Keyword chick-fil-a pizza, chicken finger and fries pizza

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 698kcal

Author Rebecca Lindamood

Equipment

• cutting board
• Chef Knife
• Measuring Cups and Spoons
• Optional: Half Sheet Pan

Ingredients

• 1 Pre-baked pizza crust
• 12 chicken nuggets
• 1 ½ cups waffle fries or a medium order from Chick Fil A
• ½ cup Chick Fil A Sauce or Burger Sauce divided
• ¼ cup pizza sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup shredded Monterey Jack cheese
• 2 green onions thinly sliced

Instructions

• Preheat the oven to 475ºF.
• Cut nuggets and waffle fries into approximately equal sized pieces. Set them aside.
• Spread ¼ cup of the Chick Fil A sauce and the pizza sauce over the pizza crust. Swirl them together as you spread the sauce.
• Scatter mozzarella cheese, chicken nuggets, and waffle fries over the sauce. Top with the shredded Monterey jack cheese.
• Bake for 10 to 12 minutes on a sheet pan or directly on the oven rack, or until the cheese is melted and golden brown in patches and the chicken and fries are hot all the way through. Cooking it on the oven rack will yield a crispier crust while cooking on a sheet pan will give you a slightly softer and chewier crust.
• Remove the pizza from the oven and drizzle with the remaining Chick Fil A sauce. Garnish with the green onions and serve.

Nutrition

Calories: 698kcal | Carbohydrates: 51g | Protein: 38g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 102mg | Sodium: 1155mg | Potassium: 698mg | Fiber: 4g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 6mg | Calcium: 288mg | Iron: 3mg

Full of fantastic texture and nobbly with black beans, these hearty and flavourful black bean quinoa burgers made with simple ingredients satisfy serious veggie burger cravings with big taste. They’re obviously not meat, but they don’t need to be because they stand on their own merits.

Even my meat loving fellas around here love these black bean and quinoa burgers madly. Whether you serve the bean fritters on a super soft brioche bun or on a salad, they’re sure to make you come back for more.

The best part is that not only are they mercifully easy to whip together, but they’re also super budget-friendly and can be made gluten-free quite simply by using gluten free breadcrumbs. Otherwise, they’re naturally free of gluten!

Quinoa Black Bean Burger

These bean burgers are a nutritional powerhouse courtesy of quinoa and black beans. Quinoa is not only packed full of protein, but is also a great source of zinc, fiber, folate, and antioxidants. 

Black beans are chock full of plant-based protein and antioxidants, too, but they also pack a serious punch of calcium, magnesium, manganese, copper, potassium, vitamin B6, quercetin, and saponins. Beans truly are good for your heart!

Of course, all that wouldn’t amount to -ahem- a hill of beans if the black bean quinoa burgers didn’t taste good. Thankfully, they are GREAT!

Black Bean and Quinoa Burger

Let’s knock out this ingredient list. It might look lengthy, but it takes longer to gather the ingredients than pull these together, so don’t let that worry you.

1. Quinoa
2. Canned or Cooked Black Beans
3. Panko Bread Crumbs
4. Best Thing Tomatoes or Tomato Paste
5. Olive Oil
6. Onion
7. Cilantro or Parsley
8. Taco Seasoning
9. Burger Buns or Lettuce Leaves (optional for serving)

If you’re looking to make black bean quinoa burgers at super speed, you can buy packets of pre-cooked quinoa and canned beans to cut down on prep time. You can certainly cook your own dried beans and quinoa for this hearty veggie burger recipe, but be aware the shortcuts exist for your help!

I use regular, plain panko bread crumbs, but you can (as I mentioned before) sub in gluten-free bread crumbs if you prefer. Alternatively, if you don’t care whether your vegetarian black bean burgers stay vegetarian, you can sub in an equal quantity of crushed pork rinds. 

When it comes to the tomato paste portion of the programme, I’m team Best Thing Tomatoes ALL THE WAY. If you don’t have any on hand and have no desire to make them, an equal portion of tomato paste will do the job quite well. 

I always grate my onion for these burgers as opposed to mincing or dicing them for a couple of reasons. I like the way they disperse into the burger texturally when they’re grated. 

This also makes it easier for a couple of the folks in this house who object to the visible presence of onions. I think the burgers hold together better when the onion is grated, too.

I like to make this veggie burger recipe on busy nights, so I take another short-cut in the form of using taco seasoning. You can substitute a combination of chili powder, cumin, garlic powder, onion powder, black pepper, and chipotle chile pepper powder if you so desire.

Black Bean & Quinoa Burger

There isn’t a whole lot of equipment needed for this quinoa burger recipe, and what it does require, you’re likely to have on hand already. You do have some options, though, so let’s review.

1. Mixing Bowl
2. Measuring Cups and Spoons
3. Box Grater
4. Sturdy Spoon (and/or Potato Masher)
5. Frying Pan or Sheet Pan (plus parchment paper) or Air Fryer
6. Spatula
7. Plates

You can get by with using a sturdy spoon because you don’t need to mash the beans into oblivion; just break them up a bit. This is not a recipe requiring a food processor. 

That said, it’s a much easier and quicker process if you use a potato masher to squash everything together. You’re just looking to break it up until you can form patties with the mixture.

I like to cook these black bean burgers in a frying pan in a bit of oil for maximum crispy edges. But you can most certainly opt to lightly spritz them with oil and cook in an oven or an air fryer. The printable recipe contains instructions for all of the above!

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan, air fryer, or hot oven!

Canned Bean Recipes

Canned beans are such a wonderful way to fast-track your dinner preparations. Filled with nutrients, budget-friendly, and easily customizable, beans should have a regular place on your dinner table!

Are you looking for more great canned bean recipes? Try out our 10 minute black bean tacos,  spicy baked beans, beans and greens, breakfast baked beans, Calico Bean Casserole, and 5 Ingredient Taco Soup, among others. 

​Do you desperately desire more black bean veggie burgers? I have you covered there, too, with Taco Black Bean Burgers, Roasted Sweet Potato Black Bean Burgers, and Pizza Black Bean Burgers. Viva los bean burgers!

I highly recommend serving today’s healthy veggie burgers with a side of melting sweet potatoes​ or crispy baked sweet potato fries.

Black Bean Quinoa Burgers

Add all of the ingredients to a large mixing bowl and smash together with a potato masher or sturdy spoon just until the mixture holds together when squeezed. Form 8 to 10 patties and place them on a plate.

To Cook in a Frying Pan (preferred method):

Position a frying pan over medium heat to medium high heat and swirl in about ¼ cup of olive oil. When it is shimmery, gently ease the black bean patties into the pan. 

Let them fry, undisturbed, for 3 minutes on the first side, or until the bottoms of the burgers are crispy and deeply browned. Gently turn over and fry for 3 minutes on the second side. 

To Bake in the Oven:

Preheat the oven to 350F. Line a baking sheet with parchment paper. 

Brush or spritz both sides of the patties with olive oil and arrange them on the prepared baking sheet in a single layer with ample space between them. Bake for 20 to 25 minutes, flipping the burgers over halfway through cooking.

To Cook in the Air Fryer:

Preheat the air fryer to 375ºF. 

Brush or spritz both sides of the patties with olive oil and arrange them in the air fryer basket in a single layer with ample space between them. You may need to do more than one batch.

Cook for 3 to 4 minutes before flipping the burgers over gently. Air fry for an additional 3 to 4 minutes.

To Serve and Store:

Serve on buns or on lettuce leaves with your choice of condiments. Store leftovers in the refrigerator in an airtight container for up to 3 days.

Print

Black Bean Quinoa Burgers

Full of fantastic texture and nobbly with black beans, these hearty and flavourful quinoa black bean burgers satisfy serious veggie burger cravings. They’re obviously not meat, but they don’t need to be because they stand on their own merits. Even my meat loving fellas around here love these black bean and quinoa burgers madly. Whether you serve the black bean fritters on buns or on a salad, they’re sure to make you come back for more.

Course Main Course, Main Dish, vegetarian main dish

Cuisine American

Keyword black bean burger, black bean burger with quinoa, black bean quinoa burger, quinoa black bean burger, quinoa burger

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 8

Calories 131kcal

Author Rebecca Lindamood

Equipment

• mixing bowl
• Measuring Cups and Spoons
• box grater
• Sturdy Spoon (and/or Potato Masher)
• Frying Pan or Sheet Pan (plus parchment paper) or Air Fryer
• spatula
• Plates

Ingredients

• 1 cup cooked quinoa
• 2 cans or 4 cups black beans, drained and rinsed
• 1 cup panko bread crumbs
• ¼ cup best thing tomatoes or tomato paste
• ⅓ cup water
• ¼ cup olive oil plus extra for cooking
• ½ onion grated
• ½ cup chopped cilantro or parsley
• 3 tablespoons taco seasoning

Optional for serving:

• Buns or lettuce leaves

Instructions

• Add all of the ingredients to a large mixing bowl and smash together with a potato masher or sturdy spoon just until the mixture holds together when squeezed. Form 8 to 10 patties and place them on a plate.

To Cook in a Frying Pan (preferred method):

• Position a frying pan over medium high heat and swirl in about ¼ cup of olive oil. When it is shimmery, gently ease the black bean patties into the pan.
• Let them fry, undisturbed, for 3 minutes on the first side, or until the bottoms of the burgers are crispy and deeply browned. Gently turn over and fry for 3 minutes on the second side.

To Bake in the Oven:

• Preheat the oven to 350F. Line a baking sheet with parchment paper.
• Brush or spritz both sides of the patties with olive oil and arrange them on the prepared baking sheet in a single layer with ample space between them. Bake for 20 to 25 minutes, flipping the burgers over halfway through cooking.

To Cook in the Air Fryer:

• Preheat the air fryer to 375ºF.
• Brush or spritz both sides of the patties with olive oil and arrange them in the air fryer basket in a single layer with ample space between them. You may need to do more than one batch.
• Cook for 3 to 4 minutes before flipping the burgers over gently. Air fry for an additional 3 to 4 minutes.

To Serve and Store:

• Serve on buns or on lettuce leaves with your choice of condiments. Store leftovers in the refrigerator in an airtight container for up to 3 days.

Notes

Please note that nutritional information is for the black bean burgers only. It does not take into account toppings or buns or lettuce wraps.

Nutrition

Calories: 131kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 198mg | Potassium: 154mg | Fiber: 2g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg

There are very few meals that are not immeasurably improved by a crusty garlic bread spread lavishly with melted butter, studded with roasted garlic, and carpeted with abundant fresh herbs. Time is often short, though, so keep a batch of this heavenly, fragrant garlic spread for bread on hand to make short work of big flavour.

This best garlic bread spread recipe is your secret weapon to getting a memorably delicious meal on the table in short order. Simply put, there’s no homemade garlic bread recipe that is better. 

It sounds like I’m indulging in hyperbole, but once you taste it you’ll realize that good garlic bread is so darned easy there’s no reason to ever buy a frozen loaf again! I’ve got you covered.

This garlic bread spread recipe makes enough for several loaves of garlic bread, but don’t think that’s all this silky, garlicky spread can do. Toss a few tablespoons with potatoes or carrots before roasting, finish a steak with a pat of it, coddle some eggs in it for the most memorable breakfast or brunch, slather it all over a chicken before roasting it; you’re going to put this on everything.

And try this world-class shortcut for busy pasta nights. Split a loaf of Italian bread, French bread, or a baguette in half lengthwise, spread it with this easy garlic butter spread recipe. Heck, this is so good it even turns hamburger buns into crave-worthy garlic bread.

Lay a piece of parchment between the halves and re-assemble it. Wrap the whole works in foil, then freeze.

When it’s just a few minutes from meal time, open the foil on a pan, separate the bread halves and remove the parchment paper. Slide the whole works into the oven and heat until the butter is melted and the edges of the bread are golden brown.

This is the vampire-repelling garlic bread of your dreams, friends. And it’s just waiting for you!

Garlic Bread Spread Recipe

This recipe is basically a garlic herb compound butter, but it’s a perfectly balanced one. Thankfully, you can whip up a batch of this roasted garlic compound butter and store it in smaller portions in your freezer. You can either freeze the garlic butter spread in ice cube trays and transfer it to a freezer bag or freeze it in a roll wrapped in plastic that you can slice from. 

Either way, this bold but balanced garlic butter is going to find its way into many meals. You’ll be so glad you have it on hand. 

Without further ado, let’s go over our ingredients and equipment lists so you know how to make garlic bread spread! There are a few things you absolutely need and a couple things that make life easier, so let’s get into it.

Homemade Garlic Bread Spread Ingredients

1. Salted Butter
2. Roasted Garlic 
3. Fresh Parsley
4. Fresh Thyme, Rosemary, and Sage (optional but tasty)
5. Black Pepper
6. Kosher Salt

Optional but tasty:

7. Grated Parmesan Cheese

There are a great many times I recommend unsalted butter (homemade croissants, hot fudge sauce, etc…). Here’s where you want to break out the salted butter, folks.

I cannot emphasize enough, though, that you want to use real butter here. Please. Please use ACTUAL butter for this recipe.

Yes, you’re still adding salt, so you could technically start with unsalted butter. But I just plain like salted butter better in this recipe. It is an easier starting point for the garlic bread spread.

And folks… please make sure your butter is super soft before attempting to work all the goodies into it. It’ll be an exercise in frustration if you try to smash garlic and herbs into hard, cold butter. Patience is a tasty, tasty virtue.

Garlic Butter Spread Recipe

Step aside garlic powder, this is a job for roasted garlic! It’s so velvety and subtle compared to the powerful bite of raw garlic or bitterness of garlic powder.

You can absolutely purchase roasted garlic for this recipe. However, since you’re going to be using a whopping 4 heads of garlic, you may as well make your own. You can either make it in the air fryer or roast garlic in the oven. 

If you opt to adjust the quantity of this recipe, just remember the ratio of 1 head of roasted garlic and 1/8 cup of fresh parsley per stick of butter. You can definitely adjust everything else to taste.

Fresh parsley is non-negotiable in our roasted garlic spread for bread. It adds freshness, acts as a perfect flavour playmate to the silky but pungent garlic, and adds a pop of colour to the party. 

A hint of fresh thyme, rosemary, and sage are nice as well, but not obligatory. They add a little intrigue to your compound butter if you like some subtlety in your garlic bread life. 

Roasted Garlic Compound Butter

You can, in this case, toss in a teaspoon of dried Italian seasoning in lieu of the additional fresh herbs, but do​ keep the fresh parsley.

I love my black pepper to be coarsely ground for the garlic bread spread. If you’re more of a fine grind aficionado, please feel free to adjust that.

This recipe is engineered to be made using coarse Diamond kosher salt. If you substitute in another salt, please start with a lesser quantity until you taste it.

Parmesan cheese is always going to be divine on garlic bread, but it isn’t absolutely, positively necessary. You can most certainly throw it in here and be happy, but you’ll likely be equally pleased without its presence. Cheesy garlic bread or not, you’ll be mighty thrilled with the results.

Roasted Garlic Bread Equipment

It doesn’t get a whole lot more basic than this homemade garlic spread recipe so the necessary equipment list is pretty slim. There are a couple things that make life easier when making the spread, and I’ve listed them below as well.

1. Medium Mixing Bowl
2. Sturdy Spoon
3. Chef Knife
4. Cutting Board

Optional but helpful:

5. Potato Masher or Chop and Stir
6. Silicone Spoonula
7. Ice Cube Trays
8. Plastic Wrap or Zipper Top Freezer Bag

A medium mixing bowl, sturdy spoon, chef knife, and a cutting board are all you truly need to make this recipe. That said, there are a couple ways to make it even more easily.

A potato masher or “chop and stir” helps work the meltingly tender garlic into the softened butter much more easily. And a silicone spoonula is an indispensable kitchen convenience.

A spoonula is designed to get every last smudge of that lovely, unctuous garlicky butter out of the bowl and into either ice cube trays or into a log to be rolled into plastic wrap. No butter left behind!

If you do opt to freeze the garlic butter in ice cube trays, you’ll just stash them in the chill chest until frozen solid. Pop out the butter pucks and transfer them to a labeled zipper top freezer bag and use as needed for up to 6 months!

Garlic Bread Spread

There are very few meals that are not immeasurably improved by a crusty garlic bread spread lavishly with melted butter, studded with roasted garlic, and carpeted with abundant fresh herbs. 

Time is often short, though, so keep a batch of this heavenly, fragrant garlic spread for bread on hand to make short work of big flavour.

Mash all of the ingredients together until everything is evenly distributed and the garlic is mostly broken up but some small pieces of it are still visible. Use the garlic butter mixture immediately or freeze for up to 6 months for future use.

Use this spread on a fresh loaf of French bread for garlic bread, on thick slices of bread for Texas toast, to roast potatoes or on other roasted vegetables, to finish steaks, on a baked potato, to cook eggs, on pasta, and so much more.

Print

Garlic Bread Spread

There are very few meals that are not immeasurably improved by a crusty garlic bread spread lavishly with melted butter, studded with roasted garlic, and carpeted with abundant fresh herbs. Time is often short, though, so keep a batch of this heavenly, fragrant garlic spread for bread on hand to make short work of big flavour.

Course Appetizer, condiment

Cuisine American, French, Italian

Keyword compound garlic butter, garlic bread spread, garlic bread spread recipe, garlic butter spread, garlic compound butter, homemade garlic bread spread

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 32

Calories 111kcal

Author Rebecca Lindamood

Equipment

• 1 Medium Mixing Bowl
• 1 sturdy spoon
• 1 Chef Knife
• 1 cutting board
• Optional but helpful:
• 1 Potato Masher or Chop and Stir
• 1 Silicone Spoonula
• 1 ice cube trays
• 1 Plastic Wrap or Zipper Top Freezer Bag

Ingredients

• 1 pound salted butter softened completely to spreadable room temperature
• 4 heads roasted garlic
• ½ cup chopped fresh parsley
• 2 teaspoons kosher salt
• 1 ½ teaspoons coarsely ground black pepper

Optional but tasty

• 1/4 cup grated parmesan cheese
• 1 teaspoon fresh thyme leaves
• ½ teaspoon chopped fresh rosemary
• ½ teaspoon chopped fresh sage

Instructions

• Mash all of the ingredients together until everything is evenly distributed and the garlic is mostly broken up but some small pieces of it are still visible. Use immediately or freeze for up to 6 months for future use.
• Use this spread on garlic bread, Texas toast, to roast potatoes or on other roasted vegetables, to finish steaks, on baked potatoes, to cook eggs, on pasta, and so much more.

Nutrition

Calories: 111kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 251mg | Potassium: 26mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 444IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 0.1mg

Get adventurous with an easy weeknight meal of tantalizing jerk Chicken Tacos! These super fresh, citrus forward, juicy, tangy and spicy chicken tacos with sweet grilled pineapple, paper thin onion slices, and herbs are most assuredly NOT your average taco and they are so, so good.

Not only are they temptingly delicious, but they’re pretty darned accommodating, too. You can marinate the chicken for up to 24 hours before cooking it.

If that isn’t enough, you can cook it up to 2 days ahead of when you want to serve it, then reheat it and slice right before taco time! And even better, the chicken can be cooked in a myriad of ways.

Whether you want to grill, oven-bake, stove-top cook, or air-fry, I’ve got your instructions right here. No matter which way you cook it, you’re going to be blown away by how much flavour you pack into a jerk chicken taco with so little effort.

Are these spicy? Well, that depends!

If you choose a bottled marinade or make a marinade that’s milder, you’ll end up with milder jerk chicken tacos. If you pick one that’s flamin’ hot, your jerk chicken tacos will also be incendiary.

Jerk Chicken Taco

You have to try this jerk chicken taco recipe to believe how wonderful it is, so let’s get straight to our ingredient and equipment list. 

1. Boneless Skinless Chicken Thighs
2. Jerk Marinade
3. Pineapple Rings in Juice
4. Brown Sugar
5. Small Flour or Corn Tortillas
6. Whole Lettuce Leaves
7. Red Onion
8. Bell Pepper
9. Cilantro Leaves
10. Fresh Lime wedges
11. Sauce or Mango Salsa

I absolutely, positively, 100% plump for boneless skinless chicken THIGHS in our Jamaican jerk chicken tacos because they’re so forgiving to cook. If you’re categorically opposed to chicken thighs you can substitute boneless, skinless chicken breasts but you’ll need to adjust the cooking time.

Jerk Marinade is one of those ingredients that while easy to make requires sourcing a variety of ingredients from scotch bonnet peppers to allspice berries to herbs, scallions, and so forth and making a paste. I have a great jerk marinade recipe here on this jerk chicken bites recipe.

If that’s a little too time consuming or daunting for you, you can use one of my favourite short-cuts and grab a bottle of jerk chicken marinade at the store or on Amazon.com. Feel free to choose mild, medium, or flamin’ hot jerk marinade as the spirit moves you.

The pineapple rings bring a bright, sweet, tangy something special to our jerk chicken taco when sprinkled with a little brown sugar and grilled or pan fried quickly to caramelize the sugar. 

That touch of caramelized pineapple plays so nicely with the spicy, herbal, citrusy jerk chicken. And let’s talk tortillas, shall we?

I use small soft, pliable, flour tortillas for our jerk chicken tacos but corn tortillas are also good if you like them or need to eat gluten-free. I prefer to char each tortilla briefly over an open flame using tongs. 

How to Warm Tortillas

Charring the tortillas both heats them and adds a little extra flavour to the party. If you don’t have an open flame handy, you can dry heat them quickly in a cast-iron skillet or wrap a stack of tortillas in a damp towel and microwave them.

You can go with a jerk crema for sauce (basically mayonnaise or sour cream thinned with a little fresh lime juice with a sprinkle of dry Jamaican jerk seasoning in it), chick-fil-a sauce, or even a creamy salad dressing if you like it. Or you can forego that and add a dollop of fresh mango salsa!

And here’s where the magic happens. Fresh lettuce leaves stacked on the tortillas are piled high with the juicy jerk chicken, grilled pineapple slices, diced bell peppers, thinly sliced onions, a drizzle of sauce or spoonful of mango salsa. 

Air Fryer Jerk Chicken or Grilled Jerk Chicken

That’s all it takes to make your Taco Tuesday (or any meal-time) extraordinary! So what equipment do you need to make these delectable chicken tacos?

1. Air Fryer or Grill or Oven
2. Skillet or Baking Dish
3. Tongs
4. Zipper Top Bag (or Bowl or Airtight Container)
5. Chef Knife
6. Cutting Board
7. Foil or Paper Towels or Tea Towel

You can make these tacos, as mentioned before, in an air fryer, grill, oven, or on the stove-top. It is one of the most accommodating recipes ever!

To cook the pineapple, I recommend using a grill pan, skillet, or a grill. And tongs are indispensable for not just the chicken, but also the pineapple slices and the tortillas. 

It’s an easy recipe and I’m not going to complicate it by over-explaining. Any which way you make these will be divine.

Jerk Chicken Tacos

Toss the chicken pieces and jerk sauce together in a zipper top bag, container with a tight fitting lid, or bowl with plastic wrap and refrigerate for at least 2 hours but up to 24 hours.

To Make Air Fryer Jerk Chicken:

Preheat the air fryer to 400ºF. Arrange chicken in the air fryer basket in a single layer. Cook for 12-14 minutes, flipping halfway through the cooking time, until the chicken thigh measures 165ºF in the thickest part.

To Make Stove Top Jerk Chicken:

Place a non-stick skillet or grill pan over medium-high heat and brush generously with vegetable oil. Arrange the chicken in a single layer on the pan. Cook for 12-14 minutes, flipping over halfway through the cooking time, until the chicken thigh measures 165ºF in the thickest part.

To Make Grilled Jerk Chicken:

Preheat your grill to medium heat (about 350ºF to 400ºF). Arrange the chicken in a single layer on the cleaned and oiled grill grates. Grill about 4 to 6 minutes per side, flipping once halfway through the cooking time, or until the chicken thigh measures 165ºF in the thickest part.

To Make Oven Jerk Chicken:

Preheat your oven to 425ºF and brush a baking pan generously with vegetable oil. Arrange the chicken in a single layer in the pan. Cook for about 20 minutes, flipping over halfway through the cooking time, until the chicken thigh measures 165ºF in the thickest part.

To Make the Jerk Chicken Tacos:

Drain the pineapple slices and pat them dry with a towel or paper towels. Sprinkle half of the brown sugar over the tops of the pineapple slices.

Place a non-stick skillet or grill pan over medium high heat and brush generously with neutral oil. Arrange the pineapple slices sugar side down on the pan and cook without moving them until they become fragrant and start browning a bit on the bottom, about 3 to 4 minutes. 

Sprinkle the remaining sugar over the tops of the pineapple slices, flip them over gently, and cook for another 3 to 5 minutes, or until the underside is browning, sticky, and fragrant. 

Char or warm tortillas over an open flame, wrapping them in foil to keep pliable until all are charred or stack and wrap them in a damp paper towel and heat in the microwave for 45 seconds.

Slice the jerk chicken and hold in a bowl with any cooking juices. Assemble the tacos as follows:

Lay a leaf of lettuce on a charred tortilla, top with a generous amount of jerk chicken followed by thinly sliced onion, diced bell peppers, a sprinkle of cilantro or parsley, a squeeze of lime juice, and a drizzle of mayonnaise thinned with lime juice or chick-fil-a sauce or even ranch dressing if you love it. 

If you have some, a little fresh mango salsa on top is delightful, too!

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Jerk Chicken Tacos

Make taco nights magical with jerk chicken tacos! Fresh lettuce leaves stacked on charred tortillas are piled high with juicy jerk chicken, grilled pineapple slices, diced bell peppers, thinly sliced onions, a drizzle of sauce or spoonful of mango salsa.

Course Appetizer, Main Course, Main Dish

Cuisine American, Jamaican

Keyword jerk chicken taco, jerk chicken taco recipe, jerk chicken tacos

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Marinating time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings of 2 tacos each

Calories 394kcal

Author Rebecca Lindamood

Equipment

• Air Fryer or Grill or Oven
• Skillet or Baking Dish
• tongs
• Zipper Top Bag (or Bowl or Airtight Container)
• Chef Knife
• cutting board
• Foil or Paper Towels or Tea Towel

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 jar jerk marinade (or homemade jerk chicken marinade from this recipe) 6 to 10 ounces
• 1 can pineapple rings in juice drained
• ¼ cup brown sugar
• 16 small flour or corn tortillas
• 16 Leaves lettuce
• ½ red onion thinly sliced
• ½ red bell pepper diced
• Fresh cilantro leaves
• Fresh lime wedges

Optional but delicious:

• Mango Salsa or Sauce of Your Choice

Instructions

• Toss the chicken pieces and jerk sauce together in a zipper top bag, container with a tight fitting lid, or bowl with plastic wrap and refrigerate for at least 2 hours but up to 24 hours.

To Make Air Fryer Jerk Chicken:

• Preheat the air fryer to 400ºF. Arrange chicken in the air fryer basket in a single layer. Cook for 12-14 minutes, flipping halfway through the cooking time, until the chicken thigh measures 165ºF in the thickest part.

To Make Stove Top Jerk Chicken:

• Place a non-stick skillet or grill pan over medium-high heat and brush generously with vegetable oil. Arrange the chicken in a single layer on the pan. Cook for 12-14 minutes, flipping over halfway through the cooking time, until the chicken thigh measures 165ºF in the thickest part.

To Make Grilled Jerk Chicken:

• Preheat your grill to medium heat (about 350ºF to 400ºF). Arrange the chicken in a single layer on the cleaned and oiled grill grates. Grill about 4 to 6 minutes per side, flipping once halfway through the cooking time, or until the chicken thigh measures 165ºF in the thickest part.

To Make Oven Jerk Chicken:

• Preheat your oven to 425ºF and brush a baking pan generously with vegetable oil. Arrange the chicken in a single layer in the pan. Cook for about 20 minutes, flipping over halfway through the cooking time, until the chicken thigh measures 165ºF in the thickest part.

To Make the Jerk Chicken Tacos:

• Drain the pineapple slices and pat them dry with a towel or paper towels. Sprinkle half of the brown sugar over the tops of the pineapple slices.
• Place a non-stick skillet or grill pan over medium high heat and brush generously with neutral oil. Arrange the pineapple slices sugar side down on the pan and cook without moving them until they become fragrant and start browning a bit on the bottom, about 3 to 4 minutes.
• Sprinkle the remaining sugar over the tops of the pineapple slices, flip them over gently, and cook for another 3 to 5 minutes, or until the underside is browning, sticky, and fragrant.
• Char or warm tortillas over an open flame, wrapping them in foil to keep pliable until all are charred or stack and wrap them in a damp paper towel and heat in the microwave for 45 seconds.
• Slice the jerk chicken and hold in a bowl with any cooking juices. Assemble the tacos as follows:
• Lay a leaf of lettuce on a charred tortilla, top with a generous amount of jerk chicken followed by thinly sliced onion, diced bell peppers, a sprinkle of cilantro or parsley, a squeeze of lime juice, and a drizzle of mayonnaise thinned with lime juice or chick-fil-a sauce or even ranch dressing if you love it.
• If you have some, a little fresh mango salsa on top is delightful, too!

Nutrition

Calories: 394kcal | Carbohydrates: 51g | Protein: 30g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 580mg | Potassium: 657mg | Fiber: 4g | Sugar: 20g | Vitamin A: 391IU | Vitamin C: 23mg | Calcium: 121mg | Iron: 3mg

Easter Bunny Bread is the most adorably delicious part of your Easter celebration and is surprisingly easy to make! You can make it with frozen bread dough or with most any homemade bread dough.

Bunny Bread is a longstanding tradition in our family and my kids look forward to it even more than their Easter baskets! My sesame semolina bread dough makes a lovely Easter Bunny Bread. Visit our Bread Recipes page for more fantastic homemade breads!

Bring some charming whimsy to your Easter feast with this irresistible fresh bread bunny. Kids of all ages will love it!

Around here, this is a strictly Easter dish, but I can see this going over a treat at a bunny-loving child’s birthday party or a get together for friends. You don’t have to be a bunny-bread withholder like I am. Feel free to bust out Bugs whenever the muse strikes.

Don’t let the idea of shaping bread scare you away. This does not require an art degree or sculpting skills; it’s quite simple!

While I start with approximately two pounds of homemade bread dough (I recommend this recipe!) you can your favorite standard bread dough or even thawed frozen bread dough. It’s just a matter of breaking it down into steps, and I’ve done that for you. To see just how easy it is, watch this video.

Bunny Shaped Bread

As impressive as this bunny bread looks, it is really quite easy to pull together. I’ve broken down the steps to make the process understandable and simple.

Let’s go over our ingredient and equipment lists so you know what to gather! Once you have everything together it’s just a matter of following the steps one by one.

Ingredients

1. Frozen Bread Dough or Homemade Bread Dough
2. Egg or Egg Replacement
3. Raisins, Dried Cranberries, Dried Currants, or Dried Cherries
4. Sliced Almonds
5. Optional but tasty for serving: Dip plus lettuce, carrots, cucumbers, radishes, broccoli, bell peppers, or any raw vegetables.

You can use homemade bread dough like this, or use purchased frozen bread dough that you’ve thawed according to package instructions. Either will be delicious. My preference is for this semolina dough.

As for the dip, I love this Dill Pickle Dip the best, but we’ve used everything from purchased French onion dip to Hot Corn Dip or Roasted Garlic Artichoke Goat Cheese Fondue and everything in between. Use whatever makes you smile!

I find red or green leaf lettuce or butter lettuce to be the best options for lining the bunny bread’s tummy before adding the ramekin. Those three lettuces have a fresh, green, leafy look. A crunchier lettuce -like iceberg and romaine- will not be quite as nicely ruffled and will be prone to breaking.

When it comes to vegetables, add whatever makes you hop with joy. Carrots are a natural choice, but we like to add a large variety; a little something for everyone like cucumbers, broccoli florets, bell peppers, cauliflower, radishes, snow or sugar pea pods, and more.

Equipment

1. Bench Knife
2. Ramekin or Small Bowl for Dip
3. Small Sharp Knife
4. Half Sheet Pan
5. Parchment Paper
6. Silicone Pastry or Basting Brush

When it comes time to assemble the Easter Bunny Bread, use a small ramekin for the dip. Invert it on top of your bunny bread and slice around it. You don’t need to slice deeply, just enough to let you know the outline of the bowl.

Use your hands to scoop out the circle that you sliced and the bread underneath it to make room for the lettuce and bowl. Feel free to eat the bread you pulled out ~or~ cube it and serve it alongside the Easter Bunny Bread.

Look how easy it is to make Easter Bunny Bread!

Do you love this Bunny Bread? Check out these other wonderful treats for Easter!

Ham and Cheese Croissants

Old Fashioned Ham Balls

Hot Ham and Cheese Rolls

Easy Carrot Cake Recipe

Whole Cherry Clafoutis

Bunny Bread

To Shape the Bunny Bread

Cut your ball of dough into two pieces that are approximately 1 pound each. Set one piece aside.

Cut about 1/4 off of the remaining hunk of dough. Roll the piece into a ball and then flatten slightly on a parchment or silpat lined cookie sheet to form the bunny’s head.

Roll the other 3/4 of the dough piece into a ball and flatten into a large oval that is about 6-inches across. This will be the bunny’s body. Place the body directly below (and in contact with) the head on the cookie sheet.

Cut the second dough ball into four equally sized pieces and roll into balls. Roll two of the pieces into long, snaky ropes (about 15 or so inches long) and then fold the ropes in half.

Place on either side of the head as ears and tuck the ends slightly under the head.

Take a third dough ball, split into two equally sized pieces and roll into balls. Position one ball on either side of the base of the bunny’s body like back paws.

Use a bench knife or butter knife to cut two slits at the outside edges of the back paws to form bunny toes. What? They have toes.

Divide the last remaining portion of bread into 3 equally sized pieces. Roll two of the pieces into balls and place against either side of the upper third of the bunny’s body to serve as front paws.

Take the remaining dough and cut off 1/4 of the dough. Roll the tiny piece into a ball and position on the bunny’s head to serve as the nose.

Cut the final piece of dough into two equal pieces. Roll those pieces into balls and position under the nose for the bunny’s cheeks.

Cover loosely with plastic wrap and let rise until puffy and almost doubled in bulk (about an hour in a warm room.)

To Bake the Bunny Bread

• Preheat oven to 350°F.
• Remove plastic wrap, brush lightly with beaten egg and push the two pieces of dried fruit into the bunny’s head for it’s eyes.
• Bake for about 30 minutes, or until the bunny is golden brown and lovely.
• Let rest on the pan for 10 minutes before transferring to a cooling rack to cool completely.

To Serve the Bunny Bread

• Transfer the cooled bunny bread to a serving platter or return to the sheet pan on which you baked it.
• Cut a hole equal to the size of the bowl you will use for your dip from the belly of the bunny.
• Nestle the bowl of dip into the space you made in the bunny bread.
• Arrange vegetable sticks and crudités around the bunny and serve!

Notes

You can, alternatively, line the hole in the bunny’s belly with lettuce leaves and put the dip directly into it. We prefer to put the bowl of dip in to better salvage any leftover dip after we devour the bread. This would also be preferable if you think you may have leftover bread.

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Easter Bunny Bread

This golden brown, soft bunny bread filled with dip is irresistible. Be sure to position yourself closest to the ears so you can nab one when you give the go-ahead!

Course Appetizer, bread, Buffet

Cuisine American

Keyword bunny bread

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour

Servings 8 -12

Calories 298kcal

Author Rebecca Lindamood

Equipment

• 1 Chef Knife
• 1 half sheet pan
• 1 sheet of parchment paper
• 1 bench knife
• 1 ramekin or small bowl for the dip
• 1 small sharp knife
• 1 serving tray (or you can use the same sheet pan you baked your bread on for serving

Ingredients

• 2 pounds homemade bread dough [or 2 loaves frozen bread dough, 1 pound each, thawed]
• 1 egg beaten
• 2 pieces of dried fruit raisins, currants, cherries, blueberries, etc…
• 2 slivered almonds

For serving:

• Your favorite dip
• Vegetable sticks or florets carrots, celery, cucumbers, pea pods, cauliflower, broccoli, etc…

Instructions

To Shape the Bunny Bread

• Cut your ball of dough into two pieces that are approximately 1 pound each.
• Set one piece aside.
• Cut about 1/4 off of the remaining hunk of dough.
• Roll the piece into a ball and then flatten slightly on a parchment or silpat lined cookie sheet to form the bunny’s head.
• Roll the other 3/4 of the dough piece into a ball and flatten into a large oval that is about 6-inches across. This will be the bunny’s body.
• Place the body directly below (and in contact with) the head on the cookie sheet.
• Cut the second dough ball into four equally sized pieces and roll into balls.
• Roll two of the pieces into long, snaky ropes (about 15 or so inches long) and then fold the ropes in half.
• Place on either side of the head as ears and tuck the ends slightly under the head.
• Take a third dough ball, split into two equally sized pieces and roll into balls.
• Position one ball on either side of the base of the bunny’s body like back paws.
• Use a bench knife or butter knife to cut two slits at the outside edges of the back paws to form bunny toes. What? They have toes.
• Divide the last remaining portion of bread into 3 equally sized pieces.
• Roll two of the pieces into balls and place against either side of the upper third of the bunny’s body to serve as front paws.
• Take the remaining dough and cut off 1/4 of the dough.
• Roll the tiny piece into a ball and position on the bunny’s head to serve as the nose.
• Cut the final piece of dough into two equal pieces.
• Roll those pieces into balls and position under the nose for the bunny’s cheeks.
• Cover loosely with plastic wrap and let rise until puffy and almost doubled in bulk (about an hour in a warm room.)

To Bake the Bunny Bread

• Preheat oven to 350°F.
• Remove plastic wrap, brush lightly with beaten egg and push the two pieces of dried fruit into the bunny’s head for it’s eyes.
• Bake for about 30 minutes, or until the bunny is golden brown and lovely.
• Let rest on the pan for 10 minutes before transferring to a cooling rack to cool completely.

To Serve the Bunny Bread

• Transfer the cooled bunny bread to a serving platter or return to the sheet pan on which you baked it.
• Cut a hole equal to the size of the bowl you will use for your dip from the belly of the bunny.
• Nestle the bowl of dip into the space you made in the bunny bread.
• Arrange vegetable sticks and crudités around the bunny and serve!

Notes

You can, alternatively, line the hole in the bunny’s belly with lettuce leaves and put the dip directly into it. We prefer to put the bowl of dip in to better salvage any leftover dip after we devour the bread. This would also be preferable if you think you may have leftover bread.

Nutrition

Calories: 298kcal | Carbohydrates: 53g | Protein: 7g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 20mg | Sodium: 541mg | Potassium: 9mg | Fiber: 2g | Sugar: 0.03g | Vitamin A: 30IU | Calcium: 4mg | Iron: 0.1mg

Originally posted April 22, 2011, Text, photos, and tutorial video updated March 2017, 2018, and 2020 and April 2023.

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These easy gluten-free meatballs are so succulent and savoury with a texture so perfect, you’ll judge all other meatballs by them! Whether you serve them with spaghetti sauce, turn them into Swedish meatballs, tuck them in the best meatball subs, or serve them on toothpicks as an appetizer, you’ll never miss the gluten!

Whether you eat gluten-free or not, though, doesn’t matter because these meatballs are completely crave-worthy. And they’re so ridiculously easy to make that you can double or triple the recipe and stash the extra or leftover meatballs in the freezer for an easy dinner or two in the future. 

As a matter of fact, I do not generally eat gluten-free, but these gf meatballs are my favourite meatballs of all time. They’re not just the best gluten-free meatballs, they’re the best meatballs period. 

Gluten Free Meatball Recipe

I mentioned that these meatballs are versatile, but I cannot stress that enough. You can use this meatball mixture to make meatballs of just about any size and put them in just about any recipe where meatballs are found.

One batch yields 32 large meatballs (about 2-inches in size) or 92 very small meatballs (about 3/4-inch). That may sound like a ton, but I highly recommend planning on leftovers so you can freeze them for future use.

What do you do with a freezer full of fully cooked meatballs? Here’s a by-no-means exhaustive list of some of the possibilities!

Serve in a meatball pasta bake, on a cheeseburger salad,  in a sweet-and-sour meatball stir fry, on a meatball sub sandwich, or heat up with some marinara for a lightning speed spaghetti and meatballs dinner!

You can also toss them with barbecue sauce or sweet chili sauce and heat through in a slow-cooker. Serve those saucy meatballs with toothpicks for a crowd-pleasing party appetizer or over rice, noodles, or mashed potatoes for a hearty home cooked meal.

Add small meatballs to chicken broth with escarole and tiny noodles for a fast Italian wedding soup, or sub them in for the Italian sausage in Lasagna Soup. Toss a few in tortellini vegetable soup to make it even heartier, or cut them up and put them on your favourite pizza. 

Gluten-Free Meatball Ingredients

Let’s knock out our simple ingredients and equipment list for this easy gluten free meal star attraction. Be ready for your socks to be knocked off over how much better these are than traditional meatballs.

1. Ground Beef (or ground chicken, ground turkey, ground pork, or meatloaf mixture)
2. Cooked Quinoa
3. Yellow Onion
4. Red Bell Pepper
5. Fresh Parsley
6. Fresh Garlic (or granulated garlic or garlic powder)
7. Balsamic Vinegar
8. Eggs
9. Italian Seasoning
10. Kosher Salt or Sea Salt
11. Black Pepper

I most often make this gf meatball recipe with ground beef. I don’t recommend choosing super lean ground beef for these because some fat also helps keep them moist and juicy. 

The best ground meat for the meatballs is 85% lean and 15% fat. My preference is for beef, but these are also delightful made with ground turkey, ground pork, ground chicken, or a blend of meats like you would use for a meatloaf. 

If you’re using very lean ground meat,  you may want to add a tablespoon of extra virgin olive oil to the mixture to boost the moisture and flavour. This is a matter of personal preference, though, and can be omitted.

Gluten Free Meatballs Recipe

The real key to success in this recipe is using cooked quinoa in place of breadcrumbs or gluten free breadcrumbs. It keeps the meatballs super juicy and light.

I know it’s easier to skip working with a fresh onion and jump straight to granulated onion or onion powder, but I do recommend using the real deal in this recipe. A grated onion brings a lot of moisture to the finished meatball and helps the texture, too. 

The red bell pepper plays a similar role to the onion, but can easily be done away with if you don’t have one or don’t prefer them. I love the little pop of colour they contribute, too.

If you’re feeding picky eaters, you can even blitz the onions and red bell peppers in a food processor until it’s a purée. Stir that into the meatball mixture.

Balsamic vinegar is another thing you don’t want to leave out of this recipe. It brings a ton of flavour and a little more umami to the party.

Italian Meatballs

Italian seasoning brings a traditional taste to these meatballs. If you’re looking for something a little more neutral to use in multiple types of cuisines, you can omit it or switch in the herbs of your choice.

You can definitely swap in all fresh herbs for the dried Italian herbs if you’d like. Keep in mind that you’ll need to triple the amount of fresh herbs you use in place of dry herbs.

Feel free to get creative with your herb combinations in this easy gluten-free meal builder. You can also add a little parmesan cheese to the mixture if the spirit moves you.

GF Meatballs Equipment

1. Large cast-iron skillet or stainless steel skillet or air fryer
2. Chef knife
3. Cutting board
4. Mixing bowl
5. Sturdy spoon or mix and chop
6. Optional but handy:
7. dishers/cookie scoops
8. Instant read thermometer

You can either use a large cast-iron skillet or an oven-safe stainless steel skillet or everyday pan to cook these meatballs. Alternatively, they’re incredible out of an air fryer if you have one handy.

It’s true no matter which ground meat you choose, that handling the mixture lightly yields meatballs with the best texture. To accomplish this, I find it easiest to use a mix-and-chop or my hands. 

Just remember not to squeeze the mixture more than necessary. It’s overworking the ground meat that makes for tough meatballs.

While an instant read thermometer is not strictly necessary, it is very helpful. You’re looking for an internal temperature of 160ºF if you make beef or pork meatballs and 165ºF if you’re making turkey or chicken meatballs. 

The instant read thermometer takes the guesswork out of the equation, making juicy meatballs that are cooked through foolproof. This helps keep your meatballs from getting dry from overcooking.

Gluten Free Meatballs

To Make the Meatball Mix:

Add all of the ingredients to a medium mixing bowl and use your hands or a chop and stir to mix thoroughly but gently. Divide the mixture into the desired number of meatballs and form gently. 

To Cook the Meatballs in the Oven:

Preheat the oven to 425ºF with a cast-iron or other oven-safe large skillet on the top shelf. 

When the oven is preheated, remove the cast iron skillet, drizzle in the oil, and swirl the pan to coat. Arrange the meatballs in the hot skillet with space between them and return the pan to the oven.

You may need to do more than one batch depending on the size of your cast iron or stainless steel skillet.

If making meatballs that are about 2-inches in size, it will take about 20 minutes for the meatballs to cook through. Start checking smaller size meatballs at about 12 minutes. See Notes.

To Cook Meatballs In Air Fryer

Preheat the air fryer to 400ºF for 5 minutes. Arrange the meatballs in a single layer with space between them in the air fryer basket. 

You may need to do a second batch or even a third batch depending on the size of your air fryer.

Cook at 400ºF for 8-10 minutes for smaller size meatballs or 15-18 minutes for larger ones. See Notes.

To freeze leftover fully-cooked meatballs, arrange them on a parchment lined baking sheet and freeze until solid, about 3 hours. Transfer the meatballs to a labeled zipper top freezer bag or other airtight container for up to 6 months.

Notes:

Meatballs made from different types of ground meat have different temperatures at which they’re considered done. Beef and pork and mixtures of those should be cooked to an internal temperature of 160ºF while poultry meatballs are considered done at 165ºF.

Print

Gluten Free Meatballs

These easy gluten free meatballs are so succulent and savoury with a texture so perfect, you’ll judge all other meatballs by them! Whether you serve them with spaghetti sauce, turn them into Swedish meatballs, tuck them in meatball subs, or serve them on toothpicks as an appetizer, you’ll never miss the gluten!

Course Appetizer, Main Course, Main Dish

Cuisine American, Italian

Keyword air fryer meatballs, gf meatballs, gluten free meatballs, meatballs in air fryer

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 394kcal

Author Rebecca Lindamood

Equipment

• Large cast-iron skillet or stainless steel skillet or air fryer
• Chef Knife
• cutting board
• mixing bowl
• Sturdy spoon or mix and chop
• Optional but handy:
• dishers/cookie scoops
• instant read thermometer

Ingredients

• 2 pounds ground beef
• 1 ½ cups cooked quinoa
• ½ onion peeled and grated or minced
• ½ a red bell pepper grated or finely diced
• 6 cloves garlic peeled and minced, or granulated garlic or garlic powder
• ¼ cup fresh parsley finely chopped, or 1 1/2 tablespoons dried parsley flakes
• 3 tablespoons balsamic vinegar
• 2 large eggs
• 2 tablespoons Italian seasoning
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons neutral oil like sunflower, grapeseed, rice bran, vegetable, or canola oil.

Instructions

To Make the Meatball Mix:

• Add all of the ingredients to a medium mixing bowl and use your hands or a chop and stir to mix thoroughly but gently. Divide the mixture into the desired number of meatballs and form gently.

To Cook the Meatballs in the Oven:

• Preheat the oven to 425ºF with a large cast-iron skillet on the top shelf.
• When the oven is preheated, remove the cast iron skillet, drizzle in the oil, and swirl the pan to coat. Arrange the meatballs in the hot skillet with space between them and return the pan to the oven.
• You may need to do more than one batch depending on the size of your cast iron or stainless steel skillet.
• If making meatballs that are about 2-inches in size, it will take about 20 minutes for the meatballs to cook through. Start checking smaller meatballs at about 12 minutes. See Notes.

To Cook Meatballs In Air Fryer

• Preheat the air fryer to 400ºF for 5 minutes. When the air fryer is preheated, arrange the meatballs in a single layer with space between them in the air fryer basket.
• Cook at 400ºF for 8-10 minutes for small meatballs or 15-18 minutes for larger ones. See Notes

Notes

Meatballs made from different types of ground meat have different temperatures at which they’re considered done. Beef and pork and mixtures of those should be cooked to an internal temperature of 160ºF while poultry meatballs are considered done at 165ºF.

Nutrition

Calories: 394kcal | Carbohydrates: 11g | Protein: 23g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 679mg | Potassium: 452mg | Fiber: 2g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 13mg | Calcium: 64mg | Iron: 4mg

A French Yogurt Cake is quite possibly the most bright and sunny, tender, and just-sweet-enough cake in the entire world. This cake is topped with a thin lemon glaze that firms up and shatters into sugary crust when you bite into it and was brought to world by generation upon generation of French grandmothers and the children who love them!

Lemon French Yogurt Cake is almost embarrassingly easy to make, but that has never once stopped me from making it and foisting the recipe on anyone who likes it. It will become your go-to snack cake the first time you make it.

This lemon yogurt cake -also known as Gâteaux de Mamie (or Grandma Cake) never goes out of style. Those who grew up on it crave it, and those who try it for the first time understand that after their first bite.

I texted a photo of the finished cake to my wonderful daughter-in-law who happens to be French. She recognized the lemon yogurt cake immediately and asked why I was torturing her because she wanted some desperately.

I promised my son would make her a cake. That young man can cook. I think that’s part of why my daughter-in-law loves me.

Lemon Yogurt Cake

Obviously, yogurt plays a big part in this cake. Many French gra-meres and mémés (that’s granny to you!) measure the ingredients for their yogurt cakes in the most charming way.

They measure one jar of yogurt, one jar of oil, two jars of sugar, three jars of flour, three eggs, and salt plus baking powder. This simple formula makes yogurt cake a great project to make with kids or grand-kids.

I, on the other hand, buy large containers of yogurt as a rule, so as I’m not yet a gra-mere, I’ve made today’s lemon yogurt cake with standard measurements. Handily, most small jars of yogurt are about 1/2 cup in volume, so that makes this an easy conversion.

Yogurt Cake Recipe

Let’s knock out our ingredient and equipment lists so you know what you need to have on hand. Both lists are quite manageable and despite the moderate ingredient list, nothing is exotic, expensive, or difficult to find!

Ingredients

1. Non-stick cooking spray
2. All Purpose Flour
3. Baking Powder
4. Kosher Salt
5. Plain Greek Yogurt
6. Granulated Sugar
7. Large Eggs
8. Whole Lemon
9. Pure Olive Oil or another Neutral Oil
10. Confectioner’s sugar

When it comes to the type of yogurt you choose for your lemon yogurt cake, you have myriad options. My preference is for plain whole milk Greek yogurt because it yields a tender, slightly richer cake.

If you prefer a lower fat Greek yogurt, it will still yield a delicious if ever-so-negligibly less tender yogurt cake.

I have successfully tested the yogurt cake recipe with plain low-fat Greek yogurt, plain regular yogurt in whole milk and low fat varieties, lemon Greek yogurt, and lemon plain yogurt. All of the cakes have been delicious.

I have not, however, tried dairy alternative yogurts but I imagine they’d work fine! If you try this with a plant-based yogurt, please let me know how it turns out for you.

You have some choices when it comes to the oil you use in the yogurt cake as well. I prefer pure olive oil for the richness it imparts.

I have also made yogurt cakes with canola, grapeseed, sunflower, and vegetable oils and they’ve been great. Any neutral, liquid oil should work well here.

In keeping with the simple perfection of this cake, there are no extracts added to lend flavour. All of the lemon oomph -of which there is a great deal- comes from the zest and juice of just one lemon.

The tangy yogurt boosts the sunny lemon presence to infuse the entire cake. You can smell the lemon in and on this cake when you walk into the room!

The zest is baked into the cake, while the lemon juice is part of the 2-ingredient glaze. The glaze is brushed onto the cake while still warm and melts into it before firming up and forming a sweet crust on the outside of the cake.

Can you imagine anything lovelier than sitting down to a slice of this with a cup of coffee or tea? Whether it’s eaten while reading alone or while conversing with your grandma, it’s a piece of divine, sunshiny happiness.

What pan do I need for this cake?

For our lemon yogurt cake, you can use a standard loaf pan, a bundt pan, an 8-inch round cake pan, or an 8-inch square cake pan. This is, as my sister Christina says, a very forgiving cake.

Whichever pan you choose, you’ll prepare the same way. Spray generously with non-stick cooking spray.

If you’re using a loaf pan or either a round or square cake pan, it’s not a bad idea to line it with parchment to ensure easy removal after baking. If you’re using a bundt pan, just be sure to spray it or brush with cake release thoroughly.

I love USA Pan bakeware because it’s sturdy, cooks evenly, and releases food easily. This is not sponsored, I just love their loaf pans, cake pans, and bundt pans.

Yogurt Cake

So how do you serve this yogurt cake recipe? You have options, my friends!

You can serve a slice of this bright and happy French yogurt cake all by itself. It doesn’t really need anything else.

It is very traditional, though, to dust a little powdered sugar over it. Since the cake isn’t over sweet, it is a nice touch.

And should you decide to take it a little further into the realm of the divine, serve it with a dollop of Greek yogurt, crème fraîche, or whipped cream and a handful of berries.

French Yogurt Cake

Preheat the oven to 350˚F. Spray a loaf or cake pan with nonstick cooking spray and line the bottom of the pan with parchment. Alternately, spray a bundt pan with nonstick cooking spray. Set the pan aside. 

In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.

Add the yogurt, sugar, eggs, and zest of the lemon to a mixing bowl and whisk until smooth and even in colour. Switch to a spatula and stir in the flour until moistened. 

Add the oil and stir until the mixture comes back together and is even. Scrape into the prepared pan and bake for 45-50 minutes or until a toothpick or skewer inserted near the center comes out clean.

Let the cake rest in the pan for 10 minutes. Turn the cake gently out onto a cooling rack set over a sheet pan. 

Whisk together the lemon juice and confectioner’s sugar and brush the glaze all over the top and sides of the cake. Repeat this process until all of the glaze has been used. 

Allow the yogurt cake to cool completely. The glaze will firm up as it cools. Serve in slices alone, dusted with confectioner’s sugar, or served with additional yogurt, crème fraîche, and berries.

Want more cake recipes?

Try out this Brown Sugar Peach French Yogurt Cake, Snickerdoodle Mug Cake {single serve cinnamon vanilla butter cake}, Maple Apple Upside Down Cake, Orange Olive Oil Cake with Candied Oranges, and Berry Skillet Cake.

Print

Lemon Yogurt Cake

Course Dessert, Snack

Cuisine French

Keyword after school snack, french yogurt cake, lemon yogurt cake, yogurt cake

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Cooling time 15 minutes minutes

Servings 10

Calories 308kcal

Author Rebecca Lindamood

Equipment

• cake pan or loaf pan

Ingredients

For the Yogurt Cake:

• Non-stick cooking spray
• 1 ½ cups 6.75 ounces by weight all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup plain greek yogurt
• 1 cup granulated sugar
• 3 large eggs
• 1 lemon zested
• ½ cup pure olive oil or another neutral oil

For the Glaze:

• 1 lemon juiced
• ¾ cup confectioner’s sugar

Optional for Serving:

• A dusting of confectioner’s sugar
• Fresh berries
• Additional yogurt

Instructions

To Make the Cake

• Preheat the oven to 350˚F. Spray a loaf or cake pan with nonstick cooking spray and line the bottom of the pan with parchment. Alternately, spray a bundt pan with nonstick cooking spray. Set the pan aside.
• In a small bowl, whisk together the flour, baking powder, and salt. Set this aside.
• Add the yogurt, sugar, eggs, and zest of the lemon to a mixing bowl and whisk until smooth and even in colour. Switch to a spatula and stir in the flour until moistened.
• Add the oil and stir until the mixture comes back together and is even. Scrape into the prepared pan and bake for 45-50 minutes or until a toothpick or skewer inserted near the center comes out clean.
• Let the cake rest in the pan for 10 minutes. Turn the cake gently out onto a cooling rack set over a sheet pan.

To Make the Glaze and Glaze the Cake:

• Whisk together the lemon juice and confectioner’s sugar and brush the glaze all over the top and sides of the cake. Repeat this process until all of the glaze has been used.
• Allow the yogurt cake to cool completely. The glaze will firm up as it cools.

To Serve

• Serve in slices alone, dusted with confectioner’s sugar, or served with additional yogurt, crème fraîche, and berries.

Nutrition

Calories: 308kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 141mg | Potassium: 164mg | Fiber: 1g | Sugar: 30g | Vitamin A: 77IU | Vitamin C: 11mg | Calcium: 62mg | Iron: 1mg