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Roasted Tomato Burrata Dip

Warm roasted tomatoes, creamy burrata, fresh herbs, garlic, and lemon come together in this Roasted Tomato Burrata Dip. The roasted tomato juices mingle with the soft burrata to create a naturally creamy dip that's perfect for serving with toasted bread or crackers.

Course Appetizer

Cuisine American

Keyword baked burrata dip, baked tomato dip, burrata cheese dip, easy appetizer recipe, party dip recipe, roasted grape tomatoes, roasted tomato appetizer, roasted tomato burrata dip, summer tomato appetizer, warm burrata appetizer

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 to 8

Calories 235kcal

Author Cathy Pollak

Equipment

• baking sheet (rimmed). For roasting the tomatoes.
• 9-inch (23 cm) stoneware round baking dish or 8x8-inch (20x20 cm) baking dish. For baking and serving the dip.
• Chef's knife For chopping the herbs and garlic.
• Zester For zesting the lemon.
• parchment paper (optional) Makes clean up after the roasting the tomatoes easier.

Ingredients

• 20 oz (567 g) grape tomatoes
• 1 to 2 tbsps (15-30 ml) olive oil
• 8 oz (227 g) burrata cheese drained
• ¼ tsp (1.5 g) fine sea salt
• 2 cloves garlic minced
• 1 tsp (1 g) chopped fresh thyme
• ¼ tsp (0.5 g) freshly ground black pepper
• ½ tsp (1 g) red pepper flakes or to taste
• 1½ tbsps (4 g) chopped fresh basil divided
• zest of 1 lemon

For serving:

• crusty bread, crackers, or toasted baguette

Instructions

• Preheat the oven to 450°F (230°C).
• Spread the grape tomatoes in a single layer on a rimmed baking sheet. Drizzle with the olive oil and toss to coat. Roast for 25 minutes, or until the tomatoes are softened, blistered, and beginning to burst.
  20 oz (567 g) grape tomatoes, 1 to 2 tbsps (15-30 ml) olive oil
• Reduce the oven temperature to 350°F (175°C).
• Place the burrata in a 9-inch (23 cm) round baking dish or an 8 × 8-inch (20 × 20 cm) baking dish. Slice the burrata open so the creamy center spreads across the bottom of the dish.
  8 oz (227 g) burrata cheese
• Spoon the roasted tomatoes and all of their juices over the burrata. Sprinkle with the sea salt, minced garlic, chopped thyme, black pepper, red pepper flakes, half of the chopped basil, and the lemon zest.
  ¼ tsp (1.5 g) fine sea salt, 2 cloves garlic, 1 tsp (1 g) chopped fresh thyme, ¼ tsp (0.5 g) freshly ground black pepper, ½ tsp (1 g) red pepper flakes, 1½ tbsps (4 g) chopped fresh basil, zest of 1 lemon
• Bake for 10 minutes, or until the burrata is hot and softened.
• Gently stir the tomatoes and burrata together until creamy. Sprinkle with the remaining basil and serve immediately with toasted baguette slices, crackers, or crusty bread.
  crusty bread, crackers, or toasted baguette

Notes

• This is a loose, saucy burrata dip meant for scooping with bread. It won't have the thick texture of a cream cheese-based baked dip.
• The roasted tomatoes naturally release lots of juice, which combine with the burrata to create the sauce. For a thicker dip, lightly crush and strain some of the tomato juices before adding them to the baking dish.
• Omit the red pepper flakes for a milder dip.
• Fresh thyme and basil provide the best flavor. Dried herbs can be substituted if needed, but fresh herbs are recommended.
• Red, yellow, or mixed grape tomatoes all work well. Cherry tomatoes are another good option.
• Serve while the dip is hot and the burrata is soft and creamy.
  Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven or microwave until warmed through. Freezing is not recommended because the texture of the burrata changes after thawing.

 

 

 

If you’re making this Roasted Tomato Burrata Dip, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 135g | Calories: 235kcal | Carbohydrates: 8g | Protein: 8g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 295mg | Potassium: 430mg | Fiber: 2g | Sugar: 5g | Vitamin A: 690IU | Vitamin C: 20mg | Calcium: 165mg | Iron: 1mg

Have you made this Roasted Tomato Burrata Dip? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Roasted Tomato Burrata Dip appeared first on Noble Pig.

Air Fryer Zucchini Fries with Lemon Garlic Aioli

It’s that time of year when zucchini begins its annual hostile takeover of the garden, and after you’ve already baked it and grilled it, it’s time to make something that feels completely different. No one has ever complained when these air fryer zucchini fries replaced the potato version next to their burger or sandwich, or when they showed up on an appetizer platter instead. They definitely grow on you, even the French fry purists.

My own attachment to fried zucchini started sometime in the early 1980s, when Carl’s Jr. began selling these thick breaded zucchini coins with ranch dressing. Everyone else wanted French fries, which meant everyone also expected to share them with each other. I wanted the zucchini, no one wanted any of mine, and I considered that one of the best arrangements.

I always liked zucchini. My mom usually sautéed the ones from the garden with cherry tomatoes and onions, and I would happily eat that too. But when the fried version came out, it was a completely different kind of craving. They were crisp on the outside with a soft middle, and they came with a container of cold ranch for dipping. It became the thing I ordered every time we went.

For years, though, it stayed mostly in the category of something I ate away from home. Frying zucchini myself felt like more trouble than I wanted for what was supposed to be a snack. Then along came the air fryer and it changed that. It gives me the same contrast I liked with the Carl’s Jr. version, but without a pan of oil, and the thicker fry shape holds together much better than thin slices once it’s breaded and cooked.

My recipe is more seasoned than the one I grew up eating, with seasoning in both the flour and breadcrumbs and chipotle powder for smoky heat. I traded the ranch for lemon garlic aioli, although the entire idea is still the same with crisp zucchini, a creamy dip, and still no obligation to share with anyone.

What Makes This Recipe Different

• I season both the flour and the breadcrumbs because I don’t want all the flavor sitting on the very outside. Every layer gets something, so every bite tastes seasoned instead of just the crust.
• I use Lawry’s Total Seasoning because it already has the garlic, onion, herbs, and salt I want without turning this into a pantry inventory. I use it in my corn succotash too, and the more I cook with it, the more I like how much flavor it adds without needing a laundry list of spices.
• Chipotle chile powder is here for its smoky warmth. It’s not enough to make the fries hot, but it keeps the coating from tasting like plain breadcrumbs wrapped around zucchini.
• The zucchini does best when it’s cut into thicker fry-shaped pieces instead of thin strips or coins. This way, the outside gets crisp while the center stays soft and creamy instead of drying out.
• Spraying them with olive oil before cooking and again after flipping is key. The second spray is what gets rid of the pale breadcrumb patches air fryers sometimes leave behind.
• The lemon garlic aioli is an upgrade from ranch dressing. I like it so much with my fried artichokes hearts that I use it here too. The sour cream keeps it tangy enough to balance the crispy coating without overpowering the zucchini.

Ingredients

• Zucchini – Medium-sized zucchini are the easiest to cut into fry-shaped sticks. The very large ones tend to have softer centers and more seeds, so I cut those a little thinner when that’s what I have.
• All-purpose flour – This is the first layer of the coating. It gives the egg something to grab onto, which helps keep the breadcrumbs from coming off later.
• Eggs – They connect the flour to the breadcrumbs. I start with two and beat a third if I need it rather than wasting one.
• Plain breadcrumbs – They give the zucchini an even coating. Panko works too, but the coating will be crunchier and less even.
• Lawry’s Total Seasoning – Most of the flavor comes from this. It gives me garlic, onion, herbs, and salt without having to measure half the spice cabinet.
• Ground black pepper and chipotle powder – The black pepper adds bite, while the chipotle adds smoky warmth to the coating without making the fries spicy.
• Olive oil spray – This is how you get the golden color instead of that pale and dusty look. I use an olive oil mister, but olive oil cooking spray works too.
• Sour cream and mayonnaise – Sour cream adds tang to the aioli, while the mayonnaise adds body.
• Fresh lemon juice and zest – The juice gives the aioli acidity, and the zest makes the lemon flavor much more pronounced without thinning the sauce.
• Garlic – Grate it into a paste so it disappears into the aioli instead of leaving raw pieces behind.
• Dry mustard, sea salt, and white pepper – The dry mustard does its thing in the background, while the white pepper adds flavor without leaving visual black specks in the aioli.

How to Make Air Fryer Zucchini Fries

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the aioli)
  Make the lemon garlic aioli first so it has time to sit while you work on the zucchini. Stir together the sour cream, mayonnaise, lemon zest, lemon juice, olive oil, grated garlic, dry mustard, sea salt, and white pepper until it’s smooth. Cover it and put it in the refrigerator for at least 15 minutes, although 30 minutes is better, and overnight is even better if you’re thinking ahead.
• Step Two (prepare the zucchini)
  Cut each zucchini in half lengthwise, then cut each half in half again. Cut those quarters crosswise so you end up with sturdy fry-shaped pieces about 3 inches long. Set up three shallow bowls: one with the flour and half of the Lawry’s Total Seasoning, black pepper, and chipotle powder, one with the beaten eggs, and one with the breadcrumbs and the remaining seasonings. Coat each zucchini fry in the seasoned flour, dip it into the egg, then press it into the breadcrumbs, turning it as needed so you don’t end up with bare patches.
• Step Three (air fry the zucchini fries)
  Preheat the air fryer to 400°F for about 5 minutes. Line the zucchini fries up in a single layer like little soldiers. A snug double row is fine. They don’t need much space between them as long as they aren’t piled on top of each other. Give them a light spray with olive oil and air fry for 10 to 12 minutes, flipping halfway through and spraying the second side lightly with oil. They are ready when the coating is golden and crisp and the zucchini can be easily pierced with a fork.
• Step Four (serve)
  Serve the zucchini fries right away with the chilled lemon garlic aioli, while the coating still has the crunch.

Recipe Tips

• Start with room temperature zucchini. Cold zucchini will lower the temperature inside the air fryer and slow the browning.
• Cut the zucchini into fries, but adjust as you go. If one end is much thicker than the other, cut that part a little thinner so everything finishes at about the same time.
• You might not need the third egg, depending on the size of the zucchini and how heavily you coat them. Two are often enough.
• Press the breadcrumbs onto the zucchini instead of giving them a quick roll and hoping for the best. The better the coating is attached before they go into the air fryer, the more of it will still be there when they come out.
• Don’t skip the olive oil. I spray the breaded zucchini before they start cooking and once more after flipping. That is what helps the breadcrumbs brown instead of looking pale and unappetizing.
• Keep the zucchini in a single layer instead of stacking them. They can sit fairly close together, but once they are piled on top of each other, the coating underneath will not brown.
• Let the aioli sit for at least 15 minutes before serving. The lemon and garlic taste much better once they have had time together, and it’s even better made the day before.
• Serve the zucchini fries as soon as they come out. The coating is at its crunchiest right away, and the zucchini will naturally soften as it sits.

Storage

• Keep leftover zucchini fries in an airtight container in the refrigerator for up to two days. They will soften in the refrigerator, but the air fryer brings them back better than anything else. Reheat them at 375°F for a few minutes, just until the coating is crisp again and the center is hot.
• You can also reheat them in the oven, but I would skip the microwave unless a soft breadcrumb coating sounds appealing.
• Store the lemon garlic aioli separately in a covered container in the refrigerator for up to four days. Give it a stir before serving.
• You can freeze them after cooking in a single layer first, then transfer them to a freezer bag once they’re solid. Reheat them from frozen in the air fryer until hot and crisp. The texture will be softer than a fresh batch, but the air fryer gives you the best chance of getting some of the coating crisp again.

FAQs

• Can I make these zucchini fries in the oven?
  Yes. Arrange them on a wire rack set over a baking sheet, spray them well with olive oil, and bake at 425°F until golden and crisp, flipping halfway through. They will take longer than they do in the air fryer. If your oven has a convection setting, use 400°F instead.
• Can I prepare the zucchini fries ahead of time?
  You can cut the zucchini and mix the aioli ahead, but I would wait to bread the fries until you are close to cooking them. Once the coating sits on the zucchini, moisture starts working its way into the breadcrumbs.
• Do I need to peel the zucchini?
  No. The skin helps the fries hold together, and it softens as the zucchini cooks.
• Why didn’t my zucchini fries get crispy?
  Usually, they needed more oil, the basket was not fully preheated, or the breading had bare patches. Spray them lightly before cooking and again after flipping, and press the breadcrumbs on well before they go into the air fryer.

From My Kitchen Notes

Small observations from the margins.

• I have been choosing zucchini over French fries since the early eighties, which should have warned everyone I was never going to be easy to feed.
• Nobody wanted to share my fried zucchini, and I learned very young that rejection occasionally comes with benefits.
• There’s freedom in ordering the thing nobody else wants. And the reward for choosing alone is that nobody asks for half.
• And wanting something nobody else wants is not the same as wanting the wrong thing.
• In fact, sometimes nobody wants what you chose until they see you enjoying it without them.
• I’m rarely interested in the approved version of anything.
• Some of the best decisions in my life began with everyone else saying, “Really?”
• There are things I picked out before I had the language to defend them.
• The air fryer didn’t change my feelings about fried zucchini. It removed the final excuse for not making it often.
• Zucchini has spent its entire life being told it needs to become bread before anyone pays attention.
• There is a difference between being mild and having nothing to say.
• Zucchini is underestimated by people who only met it under poor circumstances. The same could be said for people.
• The zucchini everyone ignored became much more interesting once it stopped asking to be chosen.
• Some things stay together better once they’ve been coated in enough layers.
• The ones with the roughest edges usually crisped the best.

More Things to Do with All That Zucchini

• Tuscan Chicken Zucchini Casserole – Cheesy chicken, zucchini, and tomatoes.
• Chocolate Zucchini Cake – Orange zest cream cheese frosting.
• Honey Zucchini Bread – Cinnamon-spiced and lightly sweet.
• Bisquick Zucchini Pie – Roasted peppers and salty cheese.
• Zucchini Pistachio Cupcakes – Lime icing and crunchy pistachios.

This post may contain affiliate links. Please read my disclosure policy.

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Air Fryer Zucchini Fries

Air Fryer Zucchini Fries have a seasoned flour and breadcrumb coating with smoky chipotle throughout, then cook in the air fryer until crisp outside and tender in the center. The chilled lemon garlic aioli adds fresh lemon, grated garlic, and a creamy tang taste.

Course Appetizer, Side Dish

Cuisine American

Keyword air fryer appetizer, air fryer side dish, air fryer zucchini fries, breaded zucchini fries, chipotle zucchini fries, crispy zucchini fries, garli aioli, zucchini sticks

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 6

Calories 428kcal

Author Cathy Pollak

Equipment

• Air Fryer For cooking the zucchini fries until crispy.
• mixing bowls For the flour, eggs and breadcrumb topping. Also, for making the aioli.
• microplane grater or fine grater. For zesting the lemon and grating the garlic into a paste.

Ingredients

Zucchini Fries:

• 3 medium zucchini cut into 3-inch sticks (about 40-45)
• 3 tbsps (45 ml) olive oil applied with a mister or cooking spray
• ½ cup (63 g) all-purpose flour
• 2 tbsps (18 g) Lawry's Total Seasoning divided
• 1 tsp (2 g) ground black pepper divided
• 1 cup (110 g) plain breadcrumbs
• 1 tsp (2 g) chipotle chile powder
• 2-3 large eggs beaten

Lemon Garlic Aioli:

• ½ cup (120 g) full-fat sour cream
• ½ cup (120 g) full-fat mayonnaise
• zest of one lemon
• 2 tbsps (30 ml) fresh lemon juice
• 1 tbsp (15 ml) olive oil
• 2 cloves garlic grated into a paste
• ¼ tsp (0.5 g) dry mustard
• ¼ tsp (1.5 g) fine sea salt plus more to taste
• ¼ tsp (0.5 g) white pepper

Instructions

• Stir together the sour cream, mayonnaise, lemon zest, lemon juice, olive oil, grated garlic, dry mustard, sea salt, and white pepper until smooth. Cover and refrigerate for at least 15 minutes before serving. For a more developed lemon and garlic flavor, chill for 30 minutes or overnight.
  ½ cup (120 g) full-fat sour cream, ½ cup (120 g) full-fat mayonnaise, zest of one lemon, 2 tbsps (30 ml) fresh lemon juice, 1 tbsp (15 ml) olive oil, 2 cloves garlic, ¼ tsp (0.5 g) dry mustard, ¼ tsp (1.5 g) fine sea salt, ¼ tsp (0.5 g) white pepper
• Cut each zucchini in half lengthwise, then cut each half in half again. Slice each quarter in half lengthwise to make eight long wedges per zucchini, then cut each wedge in half crosswise to create approximately 3-inch (7.5-centimeter) zucchini fries. Lightly spray the zucchini with olive oil.
  3 medium zucchini, 3 tbsps (45 ml) olive oil
• Whisk together the flour, half of the Lawry’s Total Seasoning, half of the black pepper, and half of the chipotle powder in one shallow bowl. Combine the breadcrumbs with the remaining Lawry’s Total Seasoning, black pepper, and chipotle powder in a second shallow bowl. Place the beaten eggs in a third shallow bowl.
  ½ cup (63 g) all-purpose flour, 2 tbsps (18 g) Lawry's Total Seasoning, 1 tsp (2 g) ground black pepper, 1 cup (110 g) plain breadcrumbs, 1 tsp (2 g) chipotle chile powder, 2-3 large eggs
• Coat each zucchini fry in the seasoned flour, dip it into the beaten eggs, then press it into the seasoned breadcrumbs until evenly coated on all sides.
• Preheat the air fryer to 400°F (200°C) for 5 minutes.
• Arrange the zucchini fries in a single layer in the air fryer basket, leaving space between each piece. Lightly spray with olive oil and air fry for 10 to 12 minutes, flipping halfway through and spraying lightly with olive oil again, until the coating is crisp and golden and the zucchini is tender.
• Serve immediately with the chilled lemon garlic aioli.

Notes

• Cut unusually large zucchini into slightly thinner sticks so the centers become tender before the breadcrumb coating browns too much.
• Cook the zucchini fries in batches rather than overcrowding the air fryer basket. Space between the fries allows the hot air to circulate around the coating.
• Spray the breadcrumb coating lightly before cooking and again after flipping. Pale or dry-looking areas usually need a little more oil.
• Serve the zucchini fries immediately. The coating is crispiest straight from the air fryer, and the zucchini softens as it cools.
• Store leftover zucchini fries in an airtight container in the refrigerator for up to 3 days. Reheat them in the air fryer at 375°F (190°C) for 3 to 5 minutes. Microwaving will soften the breadcrumb coating.
• Store the lemon garlic aioli separately in an airtight container in the refrigerator for up to 3 days. Do not freeze the aioli.

 

 

If you’re making these Air Fryer Zucchini Fries, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 215g | Calories: 428kcal | Carbohydrates: 28g | Protein: 9g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Cholesterol: 113mg | Sodium: 744mg | Potassium: 403mg | Fiber: 3g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 22mg | Calcium: 95mg | Iron: 3mg

Have you made these Air Fryer Zucchini Fries? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Air Fryer Zucchini Fries appeared first on Noble Pig.

Heirloom Tomato Salad Over Whipped Ricotta Feta with Fresh Basil and Lemon

This heirloom tomato salad over whipped ricotta feta is a recipe I’ve been thinking about lately. This past week, the tomato girl finally showed up at the farmers market with her heirloom tomatoes, and I made this a few different ways before deciding this was how I wanted it to taste. Really ripe ones don’t need much. A light ricotta-feta spread and a very simple lemon vinaigrette add enough nuance without covering up everything that makes heirloom tomatoes worth waiting for.

What I wanted to do was keep the tomatoes in large pieces and spoon them over the whipped ricotta-feta instead of making it into another composed crostini recipe. Heirloom tomatoes have a lot more range than the tomatoes we eat the rest of the year. Some are sweet and almost fruity, others are bright and tangy, and the darker ones, my favorites, have an earthy flavor. I wanted the cheese to catch all the tomato juice underneath, while the basil, lemon, red wine vinegar, and garlic give the tomatoes enough flavor without covering up what makes each one taste different.

You can put the whole bowl in the middle of the table and let everyone take from it, either as part of dinner or with toasted sourdough for a small bite. Of course any ripe tomatoes will work, but heirlooms are especially good because every slice adds something different, which is why I wait for them.

What Makes This Recipe Different

• I used ricotta with the feta because whipped feta on its own can be pretty salty and dense. The ricotta softens it and makes it creamier, which is what I wanted under the tomatoes.
• Keeping the dressing simple is really important with heirloom tomatoes if you want to taste what makes each one different. A bigger vinaigrette started to make every tomato taste the same, which defeated the entire point.
• I dressed the tomatoes before putting them on the platter so every piece had olive oil, vinegar, lemon, garlic, and basil on it. A drizzle over the top always misses half of them, and then one tomato gets everything while another gets nothing.
• I keep the tomatoes and whipped ricotta-feta in separate layers instead of mixing them together. The tomato juices run down into the cheese while the tomatoes stay intact on top, which keeps it from turning into one big creamy salad.

Ingredients

• Heirloom tomatoes – Look for tomatoes that are ripe but still firm enough to slice. I like using a mix of colors because some are sweet, others are more acidic, and the darker varieties have an earthier flavor.
• Whole milk ricotta and feta – Ricotta keeps the base soft and creamy, while the feta adds salt and tang. If I have homemade ricotta cheese on hand, I’ll use that.
• Extra virgin olive oil – Use one you like because it goes into both the whipped ricotta-feta and the dressing, so you really taste it.
• Fresh lemon juice and zest – The juice goes into both parts of the recipe, while the zest gives the whipped ricotta-feta more lemon flavor without thinning it out.
• Red wine vinegar – I used this instead of balsamic because it adds acidity without adding extra sweetness.
• Fresh garlic – Grating it into a paste helps it disappear into the dressing and the whipped cheese instead of leaving raw pieces behind.
• Fresh basil – This is one place where dried basil isn’t the same. Fresh basil and ripe tomatoes belong together.
• Fine sea salt and freshly cracked black pepper – Season both the whipped ricotta-feta and the tomatoes as you go, especially since feta can vary quite a bit in saltiness.
• Red pepper flakes and flaky sea salt – Both are optional, but I like them at the end for a little heat and a few salty bites over the top.

How to Make Heirloom Tomato Salad Over Whipped Ricotta Feta

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (whip the cheese)
  Add the feta, ricotta, olive oil, lemon juice, lemon zest, garlic, and sea salt to a food processor and blend until smooth and creamy. If it feels too thick to spread easily, add another spoonful of olive oil and blend again. Spread the whipped ricotta-feta onto a serving platter or shallow bowl, using the back of a spoon to make a few swoops for the tomatoes and the juices.
• Step Two (dress the tomatoes)
  Slice the heirloom tomatoes into thick ½-inch slices, then cut the larger slices into halves or quarters so they are easier to scoop. Whisk together the olive oil, red wine vinegar, lemon juice, and grated garlic, then pour it over the tomatoes with the chopped basil. Toss everything gently so the tomatoes keep their shape, but every piece still gets some of the dressing.
• Step Three (assemble the salad)
  Spoon the dressed tomatoes over the whipped ricotta-feta, making sure some of the dressing and tomato juices come along too. Finish with another drizzle of olive oil, red pepper flakes, flaky sea salt, and freshly cracked black pepper if you like. Serve right away. Toasted sourdough, crostini, or grilled baguette slices are great alongside it if you want them.

Recipe Tips

• Let the ricotta and feta sit out for a little while before blending. They blend together more easily when they aren’t ice cold.
• Don’t refrigerate the whole tomatoes before making the salad. They taste better at room temperature, and the texture stays much nicer.
• Use tomatoes that are fully ripe but still firm enough to slice. If they’re too soft, they’ll break apart once they’re dressed.
• Don’t drain off the tomato juices. That is some of the best part, especially once it starts running into the whipped ricotta-feta.
• Toss the tomatoes only as much as needed. Heirlooms can be delicate, and I like keeping the larger pieces intact on the platter.
• Finish with flaky sea salt at the very end. It gives you little salty bites on top without making the entire salad too salty.
• Toasted sourdough is my favorite thing to serve with this, but grilled baguette or crostini works too.

Storage

• Leftovers can be refrigerated for up to one day, but the tomatoes will be much softer and the whole dish will get juicier overnight.
• Store the tomatoes and whipped-feta ricotta separately.
• I would not freeze any part of this recipe.

FAQs

• Can I make this ahead of time?
  Yes, but wait to assemble it until just before serving. You can make the whipped ricotta-feta ahead, but dress the tomatoes at the last minute so they don’t release too much juice.
• Can I use regular tomatoes instead of heirloom tomatoes?
  Yes, but use the ripest tomatoes you can find. Heirlooms have more variation in sweetness, acidity, color, and texture, but good garden or farmers market tomatoes will still be delicious.
• Can I make the whipped ricotta-feta ahead?
  Yes. Keep it covered in the refrigerator for up to three days. Give it a stir before spreading it onto the platter, and add a small drizzle of olive oil if it has thickened.
• What should I serve with heirloom tomato salad?
  I like serving it alongside grilled chicken, steak, fish, or even a simple pasta. If I’m serving it as an appetizer, toasted sourdough, grilled baguette, or crostini are all great choices.
• Do I need a food processor?
  A food processor gives you the smoothest texture, but a high-powered blender will also work. You can make it by hand, but it will be more rustic and not quite as creamy.

From My Kitchen Notes

Small observations from the margins.

• Heirloom tomatoes are what happen when nobody asks every beautiful thing to look the same.
• Tomatoes spend all summer becoming themselves, only to be cut open the moment they finally get there.
• Some things only reveal what they’ve been holding after the knife goes through them.
• A tomato can be sweet, acidic, earthy, and slightly bruised all at once, which feels more honest than choosing one thing.
• The tomato girl appearing at the farmers market is not technically a holiday, although I have organized a surprising amount of my life around it.
• Peak season is a very brief window between not yet and too late.
• Good tomatoes make a persuasive argument for waiting, which is irritating when waiting has rarely been my preferred method of getting anywhere.
• There is a brief point every summer when tomatoes taste like everything they were supposed to be. Miss it, and no amount of optimism in January will bring it back.
• I tried giving the tomatoes more, but they were already saying enough. Every additional ingredient felt like somebody talking over the person everyone came to hear.
• The cheese catches what the tomatoes can’t keep to themselves.
• The darker tomatoes always taste as though they know something the red ones have not been told. It’s the same with red and white wine.
• The best tomatoes are usually the ones with the least interest in symmetry.
• Every slice is different, which is inconvenient only if sameness was the goal.
• Heirloom tomatoes have great shoulders.
• Cut them thick enough that they still feel like tomatoes on the fork. Thin slices turn my summer obsession into something others mistake for garnish.
• A platter in the middle of the table changes the mood. People take one piece, then another, and eventually abandon the idea that this was merely something to have before dinner.
• Some things are worth doing less to, although figuring out those things has taken me considerably longer than slicing a tomato.
• The final spoonful, streaked with tomato juice and whipped cheese, usually belongs to whoever has been paying the closest attention.

More Ways to Use Ripe Summer Tomatoes

• Cucumber Tomato Onion Salad with Apple Cider Vinegar – Crisp, juicy summer classic.
• Tomato Gratin – Also delicious with heirlooms.
• Basil Spaghetti with Cheesy Broiled Tomatoes – Peak summer pasta dinner.
• Homemade Pico de Gallo – Fresh, chunky tomato salsa.
• Roasted Tomato Burrata Dip – Blistered grape tomatoes, fresh herbs
• Cucumber Feta Salad with Red Onion and Lemon Dressing – Crisp, tangy summer salad.
• Panzanella – Bread salad starring tomatoes.

This post may contain affiliate links. Please read my disclosure policy.

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Heirloom Tomato Salad Over Whipped Ricotta Feta

A fresh summer salad featuring juicy heirloom tomatoes spooned over a creamy whipped ricotta-feta base with basil and a simple lemon vinaigrette. It's an easy appetizer or light meal that makes the most of peak tomato season.

Course Salad, Side Dish

Cuisine American

Keyword easy summer appetizer, fresh tomato salad, heirloom tomato salad, heirloom tomatoes, summer tomato salad, tomato salad with whipped feta, whipped ricotta, whipped ricotta feta

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 355kcal

Author Cathy Pollak

Equipment

• food processor Whips the ricotta-feta until smooth and creamy.
• mixing bowls (large and small). Tosses the tomatoes with the dressing and whisks the vinaigrette.

Ingredients

Whipped Ricotta-Feta:

• 4 oz (113 g) ½ block feta cheese
• ¾ cup (185 g) whole milk ricotta cheese
• 2 to 3 tbsps (30-45 ml) extra virgin olive oil or olive oil
• zest of 1 lemon
• 2 tbsps (30 ml) fresh lemon juice
• 1 clove garlic grated or minced
• ½ tsp (3 g) fine sea salt

Tomato Salad:

• 2 to 3 large (~ 2 lbs / 900 g) heirloom tomatoes sliced
• 3 tbsps (45 ml) extra virgin olive oil or olive oil
• 1 tbsp (15 ml) red wine vinegar
• 2 tsps (10 ml) fresh lemon juice
• 1 clove garlic grated to a paste
• ½ tsp (3 g) fine sea salt
• ¼ tsp (0.5 g) freshly ground black pepper
• 2 tbsps (5 g) chopped fresh basil

Optional Garnishes:

• extra virgin olive oil
• red pepper flakes
• flaky sea salt
• freshly cracked black pepper

Instructions

• Combine the feta, ricotta, olive oil, lemon zest and juice, garlic, and sea salt in a food processor. Process until smooth and creamy, adding a little more olive oil if needed to reach your desired consistency. Spread the whipped ricotta-feta onto a serving platter or shallow bowl.
  4 oz (113 g) ½ block feta cheese, ¾ cup (185 g) whole milk ricotta cheese, 2 to 3 tbsps (30-45 ml) extra virgin olive oil, zest of 1 lemon, 2 tbsps (30 ml) fresh lemon juice, 1 clove garlic, ½ tsp (3 g) fine sea salt
• Slice the heirloom tomatoes into ½-inch (1.25 cm) thick slices, then cut them into halves or quarters, depending on their size.
  2 to 3 large (~ 2 lbs / 900 g) heirloom tomatoes
• Whisk together the olive oil, red wine vinegar, lemon juice, grated garlic, salt and pepper in a small bowl until well combined.
  3 tbsps (45 ml) extra virgin olive oil, 1 tbsp (15 ml) red wine vinegar, 2 tsps (10 ml) fresh lemon juice, 1 clove garlic, ½ tsp (3 g) fine sea salt, ¼ tsp (0.5 g) freshly ground black pepper
• Place the tomatoes in a large bowl. Add the basil, pour the dressing over the tomatoes, and gently toss until evenly coated.
  2 tbsps (5 g) chopped fresh basil
• Spoon the dressed tomatoes over the whipped ricotta-feta. If desired, finish with a drizzle of olive oil, red pepper flakes, flaky sea salt, and freshly cracked black pepper.
  extra virgin olive oil, red pepper flakes, flaky sea salt, freshly cracked black pepper
• Serve immediately with toasted sourdough, crostini, or grilled baguette slices for scooping.

Notes

• Use ripe heirloom tomatoes for the best flavor and texture.
• Let the ricotta and feta sit at room temperature for 15 to 20 minutes before blending for the smoothest consistency.
• Assemble the salad just before serving to keep the tomatoes fresh and the whipped ricotta-feta light.
• The whipped ricotta-feta can be made up to 2 days in advance and refrigerated. Bring it close to room temperature before serving.

 

 

If you’re making this Heirloom Tomato Salad Over Whipped Ricotta Feta, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition

Serving: 265g | Calories: 355kcal | Carbohydrates: 11g | Protein: 11g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 35mg | Sodium: 780mg | Potassium: 505mg | Fiber: 2g | Sugar: 7g | Vitamin A: 950IU | Vitamin C: 30mg | Calcium: 260mg | Iron: 2mg

Have you made this Heirloom Tomato Salad Over Whipped Ricotta Feta? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Heirloom Tomato Salad Over Whipped Ricotta Feta appeared first on Noble Pig.

Bread Dipping Oil with Caramelized Shallots

Sometimes warm bread deserves more than plain olive oil. Once you add caramelized shallots, garlic, fresh herbs, Parmesan, and honey, there’s no going back.

Ever since warm bread has become a menu item we order instead of something that’s just delivered to the table during a restaurant visit, I’ve been looking at it differently. If I’m paying for bread service, I’m wanting more than a tiny bowl of olive oil with dried herbs floating around in it. I want it to be interesting, preferabbly something that makes everyone grab another piece of bread, or fight over the last one.

So I put together what I would want to arrive at the table before the main course is ever delivered.

I started with caramelized shallots and cooked the garlic separately so it stays mellow instead of overpowering everything else. Fresh rosemary, thyme, Parmesan, honey, and red pepper flakes made it way more interesting than a bowl of lightly seasoned olive oil. Every piece of bread picks up caramelized shallots, fresh herbs, and Parmesan instead of just olive oil. It’s so good.

If you came over for dinner, this is the bowl I’d put on the table.

What Makes This Recipe Different

• Starting with caramelized shallots is the biggest flavor driver. They turn sweet, soft, and almost jammy. Every piece of bread has something to excavate instead of just dipping into seasoned oil. It’s my favorite part.
• I let the garlic have its own time in the skillet because it cooks much faster than the shallots. Cooking them separately keeps the garlic sweet instead of sharp or bitter.
• I have a lot of fresh rosemary and thyme growing in the garden and they flavor the warm olive oil in a way that dried herbs never can. I’ve tried it both ways and the dried herbs never get it there.
• The teaspoon of honey is not an afterthought and isn’t there to make the dipping oil sweet. It balances the savory flavors from the shallots, garlic, herbs, and Parmesan so nothing overwhelms anything else. Don’t leave it out.
• I also let the dipping oil rest before serving. The extra minutes give the shallots, herbs, garlic, and Parmesan time to flavor the olive oil, and the whole bowl tastes better than it does right from the skillet. If you’re hosting, make the oil first and then pop the bread in the oven. By the time the bread is warm, the dipping oil will be ready too.

Ingredients

• Extra virgin olive oil – This is the foundation of the whole recipe, so use one you enjoy dipping bread into. A peppery, fruity oil gives every bite more flavor because there’s nowhere for it to hide. I always use an Arbequina olive oil, and luckily my favorite is produced just a few miles from my home.
• Shallots – I use shallots instead of onions because they become sweeter as they caramelize. They’re the reason every piece of bread comes back with something worth eating.
• Garlic – Cooking it after the shallots keeps it rich and fragrant instead of harsh. It melts right into the oil.
• Fresh rosemary and fresh thyme – I think of rosemary as the backbone herb. It’s the first flavor I notice, while thyme hangs back and fills in around it.
• Honey – It softens any sharpness from the garlic, Parmesan, and caramelized shallots without making the dipping oil taste sweet.
• Parmesan cheese – Freshly grated Parmesan melts into the warm oil while some stays behind in wispy curls. Skip the shelf-stable grated cheese for this one.
• Kosher salt – Necessary.
• Freshly cracked black pepper – I love cracked black pepper with sweet shallots. They belong together.
• Red pepper flakes – Add as much or as little as you like.

How to Make Bread Dipping Oil

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (caramelize the shallots)
  Start with the shallots because they’re what make this recipe special. Cook them over medium-low heat for 20 to 25 minutes, stirring occasionally, until they’re sweet, golden, and caramelized. Don’t rush them. If they start browning too quickly, turn the heat down and let them keep going.
• Step Two (cook the garlic)
  Let the shallots cool for about 5 minutes, then put the skillet back over medium-low heat with a splash of olive oil and the garlic. Garlic cooks much faster than shallots, so giving it its own turn in the pan keeps it mellow instead of bitter.
• Step Three (make the dipping oil)
  Add the caramelized shallots, garlic, the remaining olive oil, rosemary, thyme, honey, Parmesan, kosher salt, black pepper, and red pepper flakes to a shallow serving bowl. Stir everything together until the shallots, herbs, and Parmesan are evenly distributed throughout the oil.
• Step Four (let it rest)
  Leave the bread dipping oil alone for about 15 minutes before serving. The warm shallots, garlic, herbs, and Parmesan continue flavoring the olive oil while it rests, and you’ll taste the difference.
• Step Five (serve)
  Serve with warm crusty bread, focaccia, ciabatta, or toasted baguette slices. Don’t stop at the oil. Make sure every piece of bread picks up some of the caramelized shallots, herbs, and Parmesan too. That’s where the best bites are.

Recipe Tips

• Don’t hurry through making the shallots. Twenty to twenty-five minutes feels like a long time, but that’s what gives them their sweet, caramelized flavor.
• Cook the garlic after the shallots. Garlic burns before shallots caramelize, and burnt garlic will take over the flavor of the dipping oil.
• Use fresh rosemary and thyme. Fresh herbs flavor the warm olive oil much better than dried herbs.
• Give everything a good stir before serving. The shallots, Parmesan, and herbs sink to the bottom, so stir them back into the oil.
• Use a shallow bowl instead of a deep one . Every piece of bread should be able to pick up the shallots and herbs without fishing around fro them.

Storage

• Store leftover bread dipping oil in an airtight container in the refrigerator for up to 4 days.
• The olive oil will become cloudy and firm in the refrigerator. Let it sit at room temperature for 30 to 45 minutes, then stir well before serving.
• I don’t recommend freezing it. The fresh herbs, Parmesan, and olive oil all lose quality after thawing.

FAQs

• Can I make bread dipping oil ahead of time?
  Yes. You can make it a day ahead and refrigerate it. Bring it back to room temperature and stir well before serving.
• Can I use onion instead of shallots?
  Yes, but the flavor really changes. Shallots become sweeter as they caramelize, while onions have a stronger bite.
• What bread is best for bread dipping oil?
  Any bread with a good crust works well. Baguette, focaccia, ciabatta, sourdough, and rustic country bread are perfect for getting the caramelized shallots on a slice.
• Can I serve this warm or cold?
  Room temperature is my favorite. The olive oil flows easily, and the flavors are much more noticeable than when it’s cold from the refrigerator.

From My Kitchen Notes

Small observations from the margins.

• Some notice what you put on the table. The right ones notice what it took to get it there. You are my people.
• There are things worth doing way before anyone knocks on the door.
• The smallest bowl on the table can change the entire evening.
• I don’t confuse simple with effortless.
• Some flavors only come through if you’ve been patient enough to let them.
• It’s funny how the best conversations begin before dinner does.
• The most memorable things are often not the main course.
• Some things improve because you stayed with them longer than you needed to.
• Be the person who knows how to make a table feel full before anyone takes a seat.
• Sometimes it’s not the meal. It’s the invitation.
• I’ve always admired the people who prepare for company they genuinely hope arrives.
• Those who never notice what’s beneath the surface usually leave the best part behind.
• I don’t always trust first impressions until I’ve stirred everything together.
• Not everyone reaches the bottom of the bowl. There are rewards for those who do.
• Anyone who stirs the bowl before the first bite usually knows something.
• The bowl always tells the truth after everyone leaves.
• Some people stop after the first piece. Others stay long enough to discover what was waiting underneath.

Bread Recipes to Dip in This Oil

• Parmesan Bread Bites – buttery, fluffy, garlic-coated bites.
• Roasted Garlic Rosemary Artisan Bread – roasted garlic baked into every slice.
• Dutch Oven Bread – crisp crust with a chewy center.
• Christmas Tree Focaccia Bread – rosemary-topped bread for entertaining.

This post may contain affiliate links. Please read my disclosure policy.

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Bread Dipping Oil

Bread Dipping Oil is made with caramelized shallots, garlic, fresh herbs, Parmesan, honey, and extra virgin olive oil for a flavorful appetizer that's perfect with warm crusty bread, focaccia, or ciabatta.

Course Appetizer

Cuisine Italian-American

Keyword bread and olive oil, bread dip, bread dipping oil, caramelized shallot bread dipping oil, garlic herb bread dipping oil, olive oil appetizer, olive oil bread dip, Parmesan dipping oil

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting 15 minutes minutes

Total Time 50 minutes minutes

Servings 4 to 6

Calories 125kcal

Author Cathy Pollak

Equipment

• skillet Stainless steel, small. For caramelizing the shallots and cooking garlic.
• wooden spoon or silicone spatula. For stirring while cooking.

Ingredients

• 1 tbsp (15 ml) extra virgin olive oil
• ½ cup (80 g) finely chopped shallots
• 4 cloves garlic minced
• ½ cup (120 ml) extra virgin olive oil
• 2 tsps (2 g) finely chopped fresh rosemary
• ½ tsp (0.5 g) finely chopped fresh thyme leaves
• 1 tsp (7 g) honey or hot honey
• 2 tbsps (10 g) finely grated Parmesan cheese
• 1 tsp (6 g) kosher salt
• ¼ tsp (0.5 g( freshly cracked black pepper
• ¼ to ½ tsp (0.5 to 1 g) red pepper flakes

Instructions

• Heat 1 tablespoon (15 ml) of olive oil in a small skillet over medium-low heat. Add the chopped shallots and cook, stirring occasionally, for 20 to 25 minutes, or until caramelized and golden brown. Reduce the heat if they begin to brown too quickly.
  1 tbsp (15 ml) extra virgin olive oil, ½ cup (80 g) finely chopped shallots
• Remove the skillet from the heat and let the shallots cool for 5 minutes. Return the skillet to medium-low heat, add a small splash of olive oil and the minced garlic, and cook for 2 to 3 minutes, stirring frequently, until fragrant and lightly golden.
  4 cloves garlic
• Combine the remaining ½ cup (120 ml) extra virgin olive oil, the caramelized shallots, garlic, rosemary, thyme, honey, Parmesan, kosher salt, black pepper, and red pepper flakes in a shallow serving bowl. Stir until well combined.
  ½ cup (120 ml) extra virgin olive oil, 2 tsps (2 g) finely chopped fresh rosemary, ½ tsp (0.5 g) finely chopped fresh thyme leaves, 1 tsp (7 g) honey, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tsp (6 g) kosher salt, ¼ tsp (0.5 g( freshly cracked black pepper, ¼ to ½ tsp (0.5 to 1 g) red pepper flakes
• Let the bread dipping oil rest for at least 15 minutes before serving so the flavors have time to infuse the oil.
• Serve with warm crusty bread, focaccia, ciabatta, or toasted baguette slices.

Notes

• Take your time caramelizing the shallots. Their sweet, rich flavor is what makes this dipping oil stand out.
• Cook the garlic after the shallots so it becomes fragrant without burning.
• Fresh rosemary and thyme give the oil a fresher flavor than dried herbs.
• Use a good-quality extra virgin olive oil since it's the foundation of the recipe.
• Stir before serving if the ingredients settle while resting.
• Refrigerate leftovers in an airtight container for up to 3 days. Let the oil come to room temperature and stir well before serving, as the olive oil will solidify when chilled.

If you’re making this Bread Dipping Oil, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 20g | Calories: 125kcal | Carbohydrates: 2g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 2mg | Sodium: 295mg | Potassium: 35mg | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 32mg

Have you made this Bread Dipping Oil? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Bread Dipping Oil appeared first on Noble Pig.

Honey Garlic Hasselback Kielbasa Bites with a Sticky Honey Garlic Glaze and Creamy Honey Mustard

Kielbasa was something I ate regularly growing up, and it’s still something I look forward to. But this time, I wanted to make it into a bite-sized appetizer with more surface to brown and pockets that would catch a honey garlic glaze. I ended up with these honey garlic hasselback kielbasa bites, and instead of brushing the glaze on from the beginning, I baked the kielbasa first so the cuts had time to open before coating them and finishing with a second brush of reserved glaze after baking. I also made a creamy honey mustard to serve alongside, and dipping the bites into the sauce seems to be everyone’s favorite part. Including mine.

I’ve never needed much of an excuse to make smoked kielbasa. Both sides of my family are Polish, and my grandparents’ path to Los Angeles was anything but a straight line. My grandfather came from Poland through Montreal, while my grandmother came through Mexico. They were both turned away at Ellis Island before eventually making their way to California. Somehow, they both ended up there, found each other, and were instrumental in helping build a Polish community around them.

The church we went to every weekend was a huge part of that. My parents also gave so much of their time there, and my dad even donated a massive stained-glass window that’s still there today with his name etched in glass in the corner. Most Sunday mornings, they made breakfast after the early Mass. It helped support the church, but looking back it was really about community. I swear that sausage had a social network before Facebook.

For me, the best part was that every Sunday morning, there was kielbasa. Smoked and the fresh kind.

My godmother Alice would pick up these hard rolls from a bakery on Fairfax that I still think about because I have never found anything like them again. They had the kind of crust that shattered when you bit into them, with fluffy white bread on the inside. I would strategically slice my kielbasa in half lengthwise, place it in the roll and douse it in yellow mustard. It was messy. I didn’t care.

That taste is something I think about often, and it’s the driver behind all of my kielbasa experiments. I’m always finding another reason to bring it back into my kitchen.

My honey garlic hasselback kielbasa bites are obviously a long way from those Sunday morning sandwiches, but that’s kind of how cooking goes. The things we grow up with have a way of coming along for the ride.

This time I made small hasselback cuts instead of slicing the kielbasa into regular pieces, giving it more places to brown and for the honey garlic butter to go. I bake the kielbasa first so the cuts have time to open before adding the glaze, then finish it with one last brush before serving so every bite catches more of the honey garlic butter.

And because I’m convinced kielbasa needs a sidekick, I made a creamy honey mustard sauce for dipping.

What Makes This Recipe Different

• I hasselback the kielbasa first, then cut it into smaller pieces instead of leaving the whole sausage together. Each piece becomes its own bite with the cuts opening up as it bakes. This gives the honey garlic butter a final destination.
• I’ve tried it both ways, but I prefer baking the kielbasa before adding the honey garlic butter because honey doesn’t need much time in the oven. Letting the sausage start cooking first gives the cuts time to open and the outside time to brown before adding the glaze.
• I save some of the honey garlic butter for after baking instead of using it all at once. That last coating brings back some of the fresh honey garlic flavor that mellows while the kielbasa bakes.
• Cutting the kielbasa into bite-sized pieces changed the recipe for me. This is what made it appetizer-worthy.
• The creamy honey mustard isn’t here because I think every appetizer needs a dipping sauce. But after trying them together, I wouldn’t serve the kielbasa without it.

Ingredients

• Smoked kielbasa – A fully cooked sausage is what you want because it holds the hasselback cuts and opens as it bakes, making room for the glaze.
• Fresh parsley – Adds color and freshness before serving.
• Honey – Sweetens the glaze and creates the sticky coating as it bakes.
• Unsalted butter – Adds richness.
• Apple cider vinegar – Balances the sweetness from the honey and adds some zing to both the glaze and the dipping sauce.
• Garlic powder – Adds savory flavor without worrying about fresh garlic burning in the oven.
• Mayonnaise – Makes the dipping sauce creamy.
• Honey mustard – Keeps the honey flavor going without needing multiple kinds of mustard.
• Kosher salt – Necessary.

How to Make Honey Garlic Hasselback Kielbasa Bites

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (hasselback the kielbasa)
  Pat the kielbasa dry with paper towels, then place each rope between two chopsticks or wooden skewers. Slice thin cuts across the top, letting the chopsticks stop your knife before it cuts all the way through. Once both ropes are hasselbacked, cut them into bite-sized pieces between every few slices so each piece stays connected at the bottom. Arrange them cut side up on a parchment-lined baking sheet so they have room to open as they bake.
• Step Two (bake the kielbasa)
  Bake at 400°F (205°C) for 12 to 14 minutes, until the cuts begin to open and the sausage starts to brown. Giving the kielbasa this time in the oven before adding the honey garlic butter keeps the glaze from spending too much time in the oven.
• Step Three (make the honey garlic butter)
  While the kielbasa bakes, stir together the honey, melted butter, apple cider vinegar, and garlic powder until smooth. Pour about 2 tablespoons into a separate bowl and save it for finishing after baking.
• Step Four (glaze the kielbasa)
  Brush the remaining honey garlic butter over the kielbasa, making sure some gets down into the opened cuts. Return the pan to the oven for another 6 to 8 minutes, until the glaze is sticky and the kielbasa is browned. For a little more color, broil for 1 to 2 minutes at the end, watching closely because honey can burn quickly.
• Step Five (make the creamy honey mustard)
  While the kielbasa finishes baking, stir together the mayonnaise, honey mustard, apple cider vinegar, and kosher salt. If the sauce seems too thick for dipping, stir in another splash of apple cider vinegar until it’s where you want it.
• Step Six (finish and serve)
  Brush or drizzle the reserved honey garlic butter over the warm kielbasa as soon as it comes out of the oven. Let the bites rest for a few minutes, then sprinkle with parsley and serve warm with the creamy honey mustard.

Recipe Tips

• Keep the kielbasa cold until you’re ready to slice it. It makes the hasselback cuts much easier.
• Use chopsticks or wooden skewers as your guide when slicing. They stop the knife before it reaches the bottom, so the pieces stay connected.
• Hasselback the whole kielbasa rope first, then cut it into pieces. It is much easier than trying to make tiny cuts on individual pieces.
• Brush the glaze down into the openings instead of only coating the top. The spaces are the reason for cutting the kielbasa this way.
• Only broil at the end if you want more color. Keep an eye on it because honey can go from perfect to too dark quickly.
• Let the bites sit for a few minutes before serving. The glaze thickens and sticks better as it cools.

Storage

• Store leftover kielbasa bites in an airtight container in the refrigerator for up to 4 days.
• Keep the creamy honey mustard in a separate container and stir before serving.
• Reheat the kielbasa in a 350°F (175°C) oven or air fryer until warmed through. This keeps the texture better than reheating too quickly.
• The microwave works too, but the glaze will soften more and you’ll lose some of the browning from the oven.
• I don’t recommend freezing this recipe. The sauce and texture are much better when made fresh.

FAQs

• Can I cut the kielbasa into pieces before making the hasselback cuts?
  I wouldn’t. It is much easier to slice the whole rope first while you have more control, then cut it into bite-sized pieces afterward.
• Can I make these ahead of time?
  Yes. You can cut the kielbasa, make the honey garlic butter, and mix the dipping sauce ahead of time. Bake and glaze the kielbasa shortly before serving for the best result.
• Can I use another kind of sausage?
  Yes. Turkey kielbasa, beef kielbasa, andouille, or another fully cooked smoked sausage will work. Choose something firm enough to hold the cuts.
• Why didn’t my hasselback cuts open?
  The cuts may not have been deep enough, or the kielbasa needed more time in the oven before adding the glaze. The chopstick method helps keep the cuts even without slicing all the way through.

From My Kitchen Notes

Small observations from the margins.

• It’s interesting how things stay with us before ever understanding why.
• Nobody thinks they’re creating a memory while they’re making breakfast. Usually they are.
• Lots of things become important because they happen over and over.
• The smallest traditions tend to hold the most weight.
• Sometimes what survives is a flavor or a place. Or a name in the corner where most people never think to look.
• Apparently my kielbasa comes with a complete ancestry report.
• Recipes travel farther than any one of us expects.
• Sometimes the things we keep going after are more connected than we first realized.
• And there are things that hold more history than they ever explain.
• Changing something doesn’t mean leaving it behind.
• You can honor where something came from without keeping it exactly the same.
• The outside can look completely different and still have the same beginning.
• What’s most important is what survives a transformation.
• The right cuts let more things in.
• Not every cut is damage.
• Maybe something just needs room to open before anything new can reach it.
• The parts that stay with me are usually not the ones I expect.
• Sometimes it takes years to be ready for the next version.
• I’ve found the best things don’t ask me to erase the first chapter. But they do want to know if there’s room for another one.

More Appetizers Worth Passing Around

• Chicago Hot Dog Pigs in a Blanket – Chicago dog flavors, mustard dip.
• Hot Honey Peach Chicken and Waffle Bites – sweet, spicy, skewered bites.
• Sausage Balls – smoked cheddar, chipotle sausage bites.
• Ground Turkey Stuffed Jalapeños – cheesy, spicy, pepper-filled bites.
• Dill Pickle Dip – tangy, creamy, pickle-loaded dip.

This post may contain affiliate links. Please read my disclosure policy.

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Honey Garlic Hasselback Kielbasa Bites

Honey Garlic Hasselback Kielbasa Bites are brushed with honey garlic butter after they begin to brown, then finished with a second coat for an extra glossy glaze. Serve them warm with creamy honey mustard for an easy appetizer that's made for dipping.

Course Appetizer

Cuisine American

Keyword creamy honey mustard, game day appetizer, hasselback kielbasa, honey garlic hasselback kielbasa bites, honey garlic kielbasa bites, honey garlic sausage bites, party appetizer, smoked kielbasa appetizer, smoked sausage appetizer

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 443kcal

Author Cathy Pollak

Equipment

• baking sheet (rimmed). Gives the kielbasa room to brown evenly.
• parchment paper Prevents the honey glaze from sticking.
• Cutting board For hasselbacking and slicing the kielbasa.
• Knife To make clean, even cuts.
• skewers or chopsticks. Keeps the knife from cutting all the way through the kielbasa.
• mixing bowls (small). For mixing the glaze and dipping sauce.
• pastry brush Brushes the glaze into the hasselback cuts.

Ingredients

Honey Garlic Hasselback Kielbasa:

• 2 (14 oz / 396 g) smoked kielbasa sausage ropes

Honey Garlic Butter:

• ⅓ cup (113 g) honey
• 3 tbsps (42 g) unsalted butter melted
• 1 tsp (5 ml) apple cider vinegar
• 1 tsp (3 g) garlic powder

Creamy Honey Mustard:

• ⅓ cup (77 g) mayonnaise
• ¼ cup (85 g) honey mustard
• 1 tsp (5 ml) apple cider vinegar more if needed
• ¼ tsp (1.5 g) kosher salt

Garnish:

• chopped fresh parsley

Instructions

• Preheat the oven to 400°F (205°C) and line a rimmed baking sheet with parchment paper.
• Pat the kielbasa dry with paper towels, then place each rope between two chopsticks or wooden skewers. Slice thin cuts across the top of the sausage, letting the chopsticks stop your knife before you cut all the way through.
  2 (14 oz / 396 g) smoked kielbasa sausage ropes
• Cut the hasselbacked kielbasa into bite-sized pieces, slicing between every few cuts so each piece stays connected at the bottom. Arrange the pieces cut side up on the prepared baking sheet.
• Bake for 12 to 14 minutes, or until the cuts begin to open and the kielbasa starts to brown.
• While the kielbasa bakes, stir together the honey, melted butter, apple cider vinegar, and garlic powder until smooth. Pour 2 tablespoons (40 g) into a separate bowl and reserve it for finishing.
  ⅓ cup (113 g) honey, 3 tbsps (42 g) unsalted butter, 1 tsp (5 ml) apple cider vinegar, 1 tsp (3 g) garlic powder
• Brush the remaining honey garlic butter over the kielbasa, making sure some of it gets down into the opened cuts. Return the pan to the oven and bake for another 6 to 8 minutes, or until the glaze is sticky and the kielbasa is nicely browned.
• If you'd like a little more color, broil for 1 to 2 minutes, watching carefully because the honey can burn quickly.
• While the kielbasa finishes baking, stir together the mayonnaise, honey mustard, apple cider vinegar, and kosher salt until smooth. If you'd like a thinner dipping sauce, stir in a little more apple cider vinegar.
  ⅓ cup (77 g) mayonnaise, ¼ cup (85 g) honey mustard, 1 tsp (5 ml) apple cider vinegar, ¼ tsp (1.5 g) kosher salt
• Remove the pan from the oven and brush or drizzle the reserved honey garlic butter over the warm kielbasa. Let the bites rest for 3 to 5 minutes, sprinkle with chopped parsley, and serve warm with the creamy honey mustard.
  chopped fresh parsley

Notes

• Keep the kielbasa cold before slicing. A firmer sausage is much easier to hasselback neatly.
• Use chopsticks or wooden skewers as cutting guides so you don't accidentally slice all the way through.
• Bake the kielbasa before glazing. Smoked kielbasa contains enough fat to brown on its own, and waiting to add the honey garlic butter gives the cuts time to open while keeping the glaze from getting too dark.
• Brush the glaze into the hasselback cuts instead of only over the top so every bite catches more of the honey garlic butter.
• Reserve part of the glaze for after baking. The fresh glaze gives the finished kielbasa an extra shiny finish.

 

 

If you’re making these Honey Garlic Hasselback Kielbasa Bites, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 170g | Calories: 443kcal | Carbohydrates: 22g | Protein: 13g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Cholesterol: 62mg | Sodium: 1243mg | Potassium: 385mg | Sugar: 20g | Vitamin A: 420IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 2mg

Have you made these Honey Garlic Mediterranean Kielbasa Bites? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Honey Garlic Hasselback Kielbasa Bites appeared first on Noble Pig.

Patatas Bravas with Homemade Bravas Sauce and Garlic Aioli

If you’ve been to a Spanish tapas bar, you’ve probably ordered patatas bravas, the dish made with fried potatoes and a smoky, spicy tomato sauce. My favorites come with garlic aioli too, so I wanted to keep the focus on those three components because crisp potatoes are a must for me, the sauce deserves extra attention, and a creamy garlic finish adds to it all.

I’ve spent a lot of time eating patatas bravas in Spain and at tapas bars here in the States. As a kid, I wanted my dad to order the “tatas,” which was perfectly normal to say in Barcelona and much more embarrassing once I realized what that sounded like back home. Regardless, somewhere along the way these crispy fried potatoes became my unofficial test for how the rest of the meal at a tapas bar might go.

I do the same thing with a mojito when I sit down at a bar I’ve never been to. I know, completely different category, but stay with me. There’s a big difference between someone muddling fresh mint and lime, balancing it with sugar or simple syrup, and finishing it with sparkling water versus pouring in lemon-lime soda and calling it good. That first sip tells me how much care will be taken in making the cocktails and whether wine or beer will be the better choice.

And, patatas bravas are the same for me. When the server drops the menus, asks about drinks, and everyone is still deciding what to order, I immediately order a round of patatas bravas.

Because once the plate is served, it tells me a lot about what is likely coming next. It’s my own temperature check. I know if the kitchen took the time to turn the humble potato into something memorable by getting the potatoes crisp, making the sauce, and adding the details that make me keep going back for another bite, I know I’m in good hands.

If the potatoes feel like more of an afterthought, I’m probably not going to get quite as ambitious with the rest of the menu. For me, that means ordering every single thing.

That’s why I make them this way at home. I give the potatoes special attention before anything goes on top. I take time with the sauce instead of throwing it together, and while garlic aioli isn’t traditional, I’m seeing it served with patatas bravas a lot more these days, and I like it.

For me, patatas bravas are about what happens when simple things are done well.

What Makes This Recipe Different

• I boil the potatoes with vinegar before frying so the inside cooks through without the edges falling apart. The vinegar helps the potatoes hold together, so they can handle the next step.
• Letting the potatoes steam-dry before they ever touch the oil is key. The dry surface is what helps them crisp instead of holding on to extra moisture during frying.
• I fry them once instead of double-frying because the boiling and drying steps have already done most of the work. By the time the potatoes are in the oil, I’m looking for a crisp outside and tender center.
• The bravas sauce starts with onion, garlic, tomato paste, and smoked paprika instead of just mixing together a quick tomato sauce. Cooking those ingredients first gives the sauce more flavor before adding the broth and vinegar.
• I keep the garlic aioli separate instead of mixing everything together. The smoky bravas sauce and creamy garlic sauce both add something different, and I want some of each in every bite I’m taking.

Ingredients

• Russet potatoes – Their higher starch content gives you fluffy centers and crisp edges after frying.
• Kosher salt – Seasons the potatoes while they boil, with another pinch added right after frying.
• White distilled vinegar – Added to the boiling water to help the potatoes stay together before frying. You won’t taste the vinegar in the finished dish.
• Canola oil – A neutral oil that’s good for frying because it can handle the higher temperature needed to crisp the potatoes.
• Olive oil – Used to cook the onion, garlic, tomato paste, and spices at the start of the bravas sauce.
• Yellow onion – Adds natural sweetness to the base of the sauce as it cooks.
• Garlic – Adds savory flavor that pairs well with the smoked paprika.
• Tomato paste – Cooking it briefly before adding the liquids gives the sauce more richness than tomato sauce alone.
• Smoked paprika – This is what gives bravas sauce its signature smoky flavor and color.
• Cayenne pepper – Adds the heat. Adjust the amount depending on how spicy you want the sauce.
• Black pepper – Adds a little extra seasoning without taking over the sauce.
• Tomato sauce – Forms the base of the bravas sauce and blends with the spices, broth, and vinegar.
• Red wine vinegar – Adds acidity that balances the richness of the fried potatoes and the smoky sauce.
• Vegetable broth or chicken broth – Loosens the sauce and adds more flavor while it simmers.
• Garlic aioli – A creamy finishing sauce that complements the smoky bravas sauce. Keeping it separate lets you enjoy both sauces instead of blending them into one.
• Fresh parsley – Adds color and freshness right before serving.

How to Make Patatas Bravas

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (boil the potatoes)
  Bring a large pot of water to a boil, then add the kosher salt and white vinegar. Cook the potatoes until the edges start to soften but the centers still have some resistance. The goal is to get them ready for frying, not cook them until they fall apart.
• Step Two (steam-dry the potatoes)
  Drain the potatoes and spread them out on a wire rack set over a sheet pan. Let them sit until the outside looks dry instead of damp. It’s a small step, but it makes a big difference because extra moisture is not going to help you when the potatoes go into the hot oil.
• Step Three (make the bravas sauce)
  While the potatoes dry, cook the onion until softened, then add the garlic, tomato paste, smoked paprika, cayenne, salt, and black pepper. Give the tomato paste and spices some time in the pan before adding the tomato sauce, red wine vinegar, and broth. Let the sauce simmer until the flavors come together, then blend it smooth or leave it a little chunky.
• Step Four (fry the potatoes)
  Heat the oil to 350°F (175°C) and fry the potatoes in batches until the outside is crisp and the centers are tender. Don’t crowd the pot. A few extra minutes frying in batches is better than dropping the oil temperature and dealing with potatoes that don’t want to brown.
• Step Five (finish and serve)
  Pile the potatoes onto a serving platter, drizzle the warm bravas sauce over the top, then add the garlic aioli and fresh parsley. Serve them right away while the potatoes are still crisp.

Recipe Tips

• Don’t overcook the potatoes during the first boil. They should be tender around the edges but still hold together because they have another round of cooking coming in the oil.
• Let the potatoes steam-dry completely before frying. If they still look damp, give them a few more minutes.
• Keep the oil as close to 350°F (175°C) as possible. If the oil drops too much, the potatoes take longer to brown and won’t get the same crisp exterior.
• Fry the potatoes in batches instead of crowding the pot. Giving them enough room helps them brown evenly.
• Season the potatoes right after frying while they are still hot so the salt sticks.
• Let the bravas sauce simmer for a few minutes before blending. Giving the onion, garlic, tomato paste, and smoked paprika time together makes a better sauce.
• Wait to add the bravas sauce and garlic aioli until serving. Patatas bravas are at their best when the potatoes are still crisp underneath.

Storage

• Store the potatoes, bravas sauce, and garlic aioli separately whenever possible. Once the sauces are added, the potatoes will soften as they sit.
• Keep the potatoes in an airtight container in the refrigerator for up to 4 days. Reheat them in an oven or air fryer until warmed through and crisp again.
• Store the bravas sauce separately in the refrigerator for up to 5 days. Warm it gently on the stovetop or in the microwave before serving.
• Freeze only the bravas sauce for longer storage. The fried potatoes will lose their texture after freezing.

FAQs

• Can I make the bravas sauce ahead of time?
  Yes. The sauce can be made ahead and stored in the refrigerator. The flavor gets even better after it has time to sit.
• Can I bake or air fry the potatoes instead?
  Yes, but the texture will be different. Frying gives patatas bravas the crisp outside and tender center they are known for.
• Do I have to blend the bravas sauce?
  No. Blend it if you like a smoother sauce, or leave it a little chunky. Both ways are fine.
• Why boil the potatoes before frying?
  Boiling starts cooking the potatoes, while the vinegar helps them stay together during frying. That lets the outside crisp before the centers become overcooked.
• Can I make patatas bravas less spicy?
  Yes. Reduce the cayenne pepper or leave it out completely for a milder sauce.
• Can I use Yukon Gold potatoes instead?
  Yes, but russet potatoes give you the fluffiest centers and crispiest edges. Yukon Gold potatoes will have creamier centers and won’t crisp quite the same way.

From My Kitchen Notes

Small observations from the margins.

• The simplest things have the least room to hide.
• Some things only look basic from a distance.
• A potato will tell on you faster than almost anything else.
• The smallest plate on the table can change the whole meal.
• A good sauce cannot fix something nobody cared about underneath.
• Skipped details are often the ones someone else remembers.
• There is a huge difference between adding more and paying attention.
• Extra effort has a way of making itself known later.
• The smallest choices tell the best stories.
• Things can look easy because someone cared enough to make them look that way.
• Ordinary things know when they’re being treated like an afterthought.
• What happens when nobody expects much is a better story.
• Important things are often revealed in the smallest things.
• The details are where the truth leaks out.
• I’ve learned a lot from what people do when they think it doesn’t count and with what someone does with something they could have ignored.
• Consistency is more apparent when nobody asked for a presentation.
• There’ s a difference between impressing someone and caring about what you make.
• Everyone makes an appearance when the stakes are high. I’m more interested in what you do when nobody made it a big deal.
• I’m sending a mojito made with lemon-lime soda straight to jail. It’s my boundary.
• Some things were never missing anything. They were just waiting for someone to notice.

More Recipes That Start with Potatoes

• German Potato Salad – Tangy warm bacon dressing.
• Crispy Smashed Potato Salad – Crispy edges, creamy herb dressing.
• Roasted Potatoes and Asparagus with Lemon and Garlic – Roasted together at the right pace.
• Salt and Vinegar Smashed Potatoes – Crispy edges with bold vinegar.
• Breakfast Potatoes (Home Fries) – Crispy outside, soft inside.

This post may contain affiliate links. Please read my disclosure policy.

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Patatas Bravas

These patatas bravas are made with russet potatoes that are boiled with vinegar, steam-dried, and fried until crisp, then finished with a cooked bravas sauce and garlic aioli. The sauce starts with onion, garlic, tomato paste, smoked paprika, broth, and vinegar, so it tastes like a homemade sauce instead of a shortcut.

Course Appetizer, Side Dish

Cuisine Spanish

Keyword bravas sauce, fried potatoes, lemon garlic aioli sauce, patatas bravas, patatas bravas recipe, Spanish potatoes, Spanish tapas

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 360kcal

Author Cathy Pollak

Equipment

• large pot For boiling the potatoes.
• cooling rack Helps potatoes steam-dry before frying.
• Sheet Pan Holds the wire rack while the potatoes dry.
• large skillet For cooking the bravas sauce.
• Immersion blender (optional) For a smoother bravas sauce.
• Dutch Oven or heavy-bottomed pot. For frying the potatoes.
• spider strainer or slotted spoon. For removing the potatoes from the oil.

Ingredients

Potatoes:

• 1 tbsp (18 g) kosher salt
• 2 tbsps (30 ml) white distilled vinegar
• 2 lbs (907 g) russet potatoes peeled and cut into 1-inch cube
• canola oil for frying

Bravas Sauce:

• 2 tbsps (30 ml) olive oil
• ½ cup (80 g) finely chopped yellow onion
• 4 cloves garlic minced
• 1 tbsp (16 g) tomato paste
• 1 tbsp (7 g) smoked paprika
• ¼ tsp (0.5 g) cayenne pepper
• ½ tsp (3 g) kosher salt
• ¼ tsp (0.6 g) black pepper
• 1 cup (240 g) tomato sauce
• 1 tbsp (15 ml) red wine vinegar
• 1 cup (240 ml) low-sodium vegetable broth or low-sodium chicken broth

To Finish:

• garlic aioli or homemade
• chopped fresh parsley

Instructions

• Bring a large pot of water to a steady boil, then stir in the kosher salt and white vinegar. Add the russet potatoes and cook until the edges are just tender while the centers still offer slight resistance, about 7 to 9 minutes after the water returns to a simmer. The vinegar helps the potatoes hold their shape during frying without affecting the flavor.
  1 tbsp (18 g) kosher salt, 2 tbsps (30 ml) white distilled vinegar, 2 lbs (907 g) russet potatoes
• Drain the potatoes and spread them in a single layer on a wire rack set over a sheet pan. Let them steam-dry until the surface looks dry and matte. Removing the surface moisture helps the potatoes crisp more efficiently during frying.
• While the potatoes dry, warm the olive oil in a skillet over medium heat. Add the onion and cook until softened, then stir in the garlic and cook for about 30 seconds until fragrant. Add the tomato paste and cook for 1 minute, stirring frequently, until it darkens slightly. Stir in the smoked paprika, cayenne, kosher salt, and black pepper, cooking for another 30 seconds to bloom the spices without letting them scorch.
  2 tbsps (30 ml) olive oil, ½ cup (80 g) finely chopped yellow onion, 4 cloves garlic, 1 tbsp (16 g) tomato paste, 1 tbsp (7 g) smoked paprika, ¼ tsp (0.5 g) cayenne pepper, ½ tsp (3 g) kosher salt, ¼ tsp (0.6 g) black pepper
• Pour in the tomato sauce, red wine vinegar, and broth. Reduce the heat and simmer for 4 to 5 minutes, stirring occasionally, until the flavors come together. Blend the sauce with an immersion blender if you prefer a smooth consistency, or leave it slightly chunky for a more rustic presentation. Taste and adjust the seasoning with additional salt, black pepper, cayenne, or vinegar if needed.
  1 cup (240 g) tomato sauce, 1 tbsp (15 ml) red wine vinegar, 1 cup (240 ml) low-sodium vegetable broth
• Heat the canola oil to 350°F (175°C) in a heavy pot or Dutch oven. Fry the potatoes in batches for 7 to 10 minutes, turning occasionally, until browned and crisp on the outside with tender centers. Avoid overcrowding the pot, as this lowers the oil temperature and prevents proper browning.
  canola oil
• Transfer the fried potatoes to paper towels or a wire rack to drain briefly, then season with a pinch of kosher salt while they are still hot.
• Arrange the potatoes on a serving platter and spoon the warm bravas sauce over the top. Drizzle generously with garlic aioli, sprinkle with chopped fresh parsley, and serve immediately while the potatoes are at their crispiest.
  garlic aioli, chopped fresh parsley

Notes

• Vegetable broth keeps this recipe vegetarian, while chicken broth gives the bravas sauce a slightly richer taste.
• Sherry vinegar can be used instead of red wine vinegar if you want a softer acidity in the sauce.
• For a milder bravas sauce, reduce or omit the cayenne, then serve hot sauce on the side.
• The sauce can be left slightly chunky, but blending gives it a smoother texture that coats the potatoes more evenly.
• If you prefer to make a quick garlic aioli, mix mayonnaise with grated garlic and a squeeze of fresh lemon juice.
• Russet potatoes work best because their starch helps create crisp edges and tender centers. Waxy potatoes, such as red potatoes, do not fry the same way.

 

 

If you’re making these Patatas Bravas, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 240g | Calories: 360kcal | Carbohydrates: 38g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Sodium: 820mg | Potassium: 930mg | Fiber: 4g | Sugar: 5g | Vitamin A: 890IU | Vitamin C: 19mg | Calcium: 48mg | Iron: 2mg

Have you made these Patatas Bravas? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Patatas Bravas appeared first on Noble Pig.

Parmesan Bread Bites Dipped in Garlic Butter Before Baking

My first versions of these Parmesan bread bites were shaped into individual dough balls, but I kept going back to the pizza cutter. Cutting the dough into small squares was much faster, and once baked, they puffed into soft, bite-sized bread bites that were perfect for dipping in marinara sauce.

I look outside and there are more cars in the driveway. I never knew if anyone was coming over or not, but when your house is “the house,” that’s just how it was. There might be five people here or twenty. It never really made a difference. The teenagers would end up downstairs, and nobody ever asked if a meal was going to be made. It was more of an unspoken agreement that if you were here, I was going to feed you.

I always had flour and yeast around, especially instant yeast since it rises quickly enough that I could make these while dinner was going. I used to portion out and roll the dough into little balls, but after I did that enough times, I started thinking there had to be a better way. Trying to divide one batch of dough into sixty-four reasonably equal pieces is as time-consuming as it sounds.

At some point, I rolled the dough into a rough square and cut it into little pieces with a pizza cutter instead. Then I started dipping the dough in garlic butter before baking rather than brushing it on afterward. The whole process went much faster this way. The dough puffed up in the oven anyway, and nobody cared that the pieces weren’t perfectly round bread balls.

These are still one of my favorite things to make because they feel like the kind of food that came out of real life. They’re made from ingredients I always have on hand, and a sheet pan full of warm Parmesan bread bites still has a way of making it feel like there’s enough food for whoever happens to be here.

What Makes This Recipe Different

• I used to roll these into individual dough balls, but it wasn’t efficient. Now I roll the dough into the most imperfect square and cut it into little pieces with a pizza cutter. It takes only a few minutes, and once baked, they puff into soft, bite-sized bread bites anyway.
• I dip the dough in garlic butter before baking instead of brushing it on afterward. Every side gets coated, and the butter helps the Parmesan brown as the bread bakes.
• Parmesan cheese is used twice in this recipe. Some is mixed directly into the dough and then I sprinkle more on top before baking. I like that the cheesy flavor isn’t just sitting on the surface.
• I spread the pieces out on sheet pans instead of packing them together in a skillet or baking dish. More of the dough is exposed to the heat, which helps the bread bites brown on more sides.
• The first time I cut the dough into little squares, I was convinced they looked too small. I was wrong. Then they went into the oven and puffed right up. They ended up being the right size for dipping in marinara sauce.

Ingredients

• Warm Water – Warm, not hot. Hot water can kill the yeast, and then everybody sits around waiting for bread that isn’t coming.
• Granulated Sugar – Gives the yeast something to munch on and helps the bread bites brown in the oven.
• Olive Oil – Adds moisture and helps keep the dough soft.
• Instant Yeast – I almost always have instant yeast in the pantry. It’s great for last minute decisions.
• All-Purpose Flour – Keeps the bread bites soft and tender.
• Bread Flour – I like using a combination of bread flour and all-purpose flour. The bread flour adds chew and keeps them from being too dense.
• Parmesan Cheese – Some goes right into the dough and more gets sprinkled over the top before baking.
• Kosher Salt – Bread without salt is memorable for all the wrong reasons.
• Garlic Powder – Adds garlic flavor directly to the dough so every bite tastes a little garlicky before we even get to the butter.
• Salted Butter – Coats each dough square before baking and helps them brown in the oven.
• Garlic Salt – Adds an extra layer of garlic flavor.
• Fresh Parsley – Garnish for color and freshness.
• Marinara Sauce – Optional for dipping, but I wouldn’t skip it.

How to Make Parmesan Bread Bites

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (make the dough)
  Add the warm water, sugar, olive oil, and instant yeast to the bowl of a stand mixer and give it a quick stir. Add the all-purpose flour, bread flour, Parmesan cheese, salt, and garlic powder. Using the dough hook, knead on low speed for 8 to 10 minutes, or until the dough gathers around the hook and feels smooth and slightly tacky. If it’s sticking to your fingers, add additional flour one tablespoon at a time. A little tackiness is fine.
• Step Two (let the dough rise)
  Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 30 to 45 minutes. Instant yeast rises quickly, which is one of the reasons I make these so often.
• Step Three (prepare the butter and baking sheets)
  While the dough rises, stir together the melted butter and garlic salt in a shallow bowl. Line two baking sheets with parchment paper and preheat the oven to 400°F (205°C).
• Step Four (cut the dough into squares)
  Turn the dough onto a lightly floured surface and gently press out any large air bubbles. Roll it into roughly a 10-inch (25 cm) square, then cut it into 64 small pieces with a pizza cutter or sharp knife. Don’t get hung up on making them perfect. Once they puff in the oven, nobody can tell which ones started out slightly crooked.
• Step Five (dip and bake)
  Dip each piece of dough into the garlic butter mixture, letting the excess drip back into the bowl, then place it on the prepared baking sheets. Sprinkle with Parmesan cheese and bake for 9 to 11 minutes, or until the bread bites are puffed and golden brown. The little squares may look small going into the oven, but they puff up quickly as they bake.
• Step Six (serve)
  Sprinkle with fresh parsley, if you’d like, and serve warm. Marinara sauce is optional, but it’s my favorite way to serve them.

Recipe Tips

• The dough should feel soft and slightly tacky, not dry. Add extra flour only if it’s truly sticky. Too much flour can make the bread bites denser than they need to be.
• Using a pizza cutter makes dividing the dough simple. I’ve rolled these into little balls before, and cutting them into squares is much faster.
• Don’t stress over making perfectly equal pieces. Once they puff in the oven, the wonky ones are impossible to spot.
• Let the excess butter drip back into the bowl before placing the dough on the baking sheet. Too much butter will collect around the bread bites as they bake.
• Freshly grated Parmesan melts and browns much better than the shelf-stable kind in the green can.
• Some of the Parmesan will melt onto the parchment paper and create crispy cheese bits around the edges. Those are usually the first Parm bites to disappear.
• The dough squares may look tiny before baking, but they puff much more than you’d think once they get into the oven.

Storage

• Store any leftover Parmesan bread bites in an airtight container at room temperature for up to 3 days.
• For longer storage, freeze them in an airtight container or freezer bag for up to 3 months.
• To reheat, place them in a 350°F (175°C) oven for about 5 to 7 minutes, or until warmed through. They regain their texture much better in the oven than they do in the microwave.
• If you’re serving them with marinara sauce, store the sauce separately and dip as you go.

FAQs

• Can I use active dry yeast instead of instant yeast?
  Yes. Stir the active dry yeast into the warm water and sugar and let it sit for about 5 minutes, or until foamy, before adding the remaining ingredients. Your rise time will be longer.
• Can I use only all-purpose flour?
  Yes. They’ll still be delicious. I prefer the combination of bread flour and all-purpose flour because it gives the bread bites chew while keeping them soft.
• Can I shape the dough into balls instead of squares?
  Yep. I did that for years. I eventually stopped because cutting the dough into squares is much faster, and once baked, the pieces puff enough that I don’t miss the extra shaping step.
• Do I really have to dip every piece in butter?
  Yes, it’s worth it. Dipping the dough coats all sides and gives you more buttery, golden spots than brushing it on afterward.
• Can I make the dough ahead of time?
  Yes. Prepare the dough, cover it, and refrigerate it overnight. Let it sit at room temperature for about 30 to 45 minutes before rolling, cutting, and baking.
• Do I need marinara sauce?
  No, but I like having something to dip them into. Marinara and warm Parmesan bread have always been buddies for as long as I can remember.

From My Kitchen Notes

• There are people who can arrive unexpectedly and still feel entirely expected.
• Sometimes hospitality is just an agreement that food will appear eventually.
• I’ve spent enough of my life feeding people to know that nobody notices how long something took to make.
• How much of what we keep around the house reveals the life we’re hoping to have?
• I think some of the best recipes are solutions to recurring situations.
• Sometimes the best improvements come from getting tired of doing something the hard way.
• Not enough credit is given to methods that save energy for more important things.
• I’ve come to appreciate things that don’t require individual handling.
• There are things in life where trying to make everything equal becomes an impossible amount of work.
• Most people are perfectly happy with squares while I’m busy trying to make circles.
• I used to assume uniformity mattered right until I noticed nobody notices the difference.
• I think I overestimate how much perfection contributes to enjoyment. Because it really doesn’t.
• I prefer things that can withstand a little irregularity.
• Sometimes, some things become what they’re meant to be without being handled very much.
• There are things that ask for endless maintenance and others that work once everyone is on the same page.
• There are recipes and relationships that require constant shaping and others that seem to rise on their own.
• I no longer have interest in relationships that require me to keep pinching off pieces of myself and making them all look the same.
• I think comfort has very little to do with luxury and a lot to do with knowing there’s a place for you at the table.
• Some things stop feeling like effort once they’ve become part of who we are.

More Things to Dunk in Sauce

• Homemade Soft Pretzel Bites – Chewy, buttery, and salted.
• Pepperoni Pizza Puffs – Served with warm pizza sauce.
• Chicago Hot Dog Pigs in a Blanket – With a mustard relish dip.
• Crab Rangoon – With sweet and spicy dipping sauce.
• Crispy Fried Artichoke Hearts – Served with lemon garlic aioli.
• Blistered Shishito Peppers – With garlic chive aioli.
• Air Fryer Pork Belly Bites – Sweet chili lime dip.

This post may contain affiliate links. Please read my disclosure policy.

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Parmesan Bread Bites

Soft, fluffy Parmesan bread bites made with a blend of bread flour and all-purpose flour, dipped in garlic butter before baking, and finished with extra Parmesan cheese. Perfect for serving with marinara sauce as an appetizer, party snack, or side dish.

Course Appetizer, Side Dish

Cuisine American

Keyword bread bites with marinara, cheesy bread bites, garlic Parmesan bread bites, homemade bread bites, Parmesan bread bites

Prep Time 25 minutes minutes

Cook Time 10 minutes minutes

Rise Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 64 bread bites

Calories 34kcal

Author Cathy Pollak

Equipment

• Stand Mixer with dough hook. Mixes and kneads the dough with minimal effort.
• mixing bowls (large). Used for rising the dough.
• Pizza Cutter Quickly cuts the dough into 64 evenly sized squares.
• 2 baking sheet Gives the bread bites enough room to bake evenly.
• parchment paper prevents sticking and makes cleanup easier.
• rolling pin To roll out the dough.

Ingredients

Bread Dough:

• 1 cup (240 ml) warm water
• 3 tbsps (38 g) granulated sugar
• 1 tbsp (15 ml) olive oil
• 2¼ tsps (7 g / 1 packet) RapidRise yeast
• 1¾ cups (210 g) all-purpose flour
• 1 cup (120 g) bread flour
• ⅔ cup (60 g) freshly grated Parmesan cheese
• 1 tsp (5 g) kosher salt
• ½ tsp (1.5 g) garlic powder

Garlic Butter Topping:

• 8 tbsps (113 g) butter melted
• 2 tsps (6 g) garlic salt
• ½ cup (45 g) freshly grated Parmesan cheese
• 1 tbsp (4 g) chopped fresh parsley (optional)
• marinara sauce for serving, optional

Instructions

• Mix the warm water, sugar, olive oil, and instant yeast in the bowl of a stand mixer. Add the all-purpose flour, bread flour, Parmesan cheese, salt, and garlic powder. Using the dough hook, knead on low speed for 8 to 10 minutes, or until the dough comes together around the hook and feels smooth and slightly tacky. If the dough is sticky, add additional flour one tablespoon at a time, using only what is necessary.
  1 cup (240 ml) warm water, 3 tbsps (38 g) granulated sugar, 1 tbsp (15 ml) olive oil, 2¼ tsps (7 g / 1 packet) RapidRise yeast, 1¾ cups (210 g) all-purpose flour, 1 cup (120 g) bread flour, ⅔ cup (60 g) freshly grated Parmesan cheese, 1 tsp (5 g) kosher salt, ½ tsp (1.5 g) garlic powder
• Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, about 30 to 45 minutes.
• While the dough rises, stir together the melted butter and garlic salt in a shallow bowl. Preheat the oven to 400°F (205°C) and line two baking sheets with parchment paper.
  8 tbsps (113 g) butter, 2 tsps (6 g) garlic salt
• Turn the dough onto a lightly floured surface and gently press out any large air bubbles. Roll into a 10-inch (25 cm) square, then use a pizza cutter or sharp knife to cut the dough into 64 small squares.
• Dip each dough square into the garlic butter mixture, allowing any excess butter to drip off. Arrange the pieces on the prepared baking sheets, leaving a little space between each one. Sprinkle with the remaining Parmesan cheese.
  ½ cup (45 g) freshly grated Parmesan cheese
• Bake for 9 to 11 minutes, or until the Parmesan bread bites are puffed and golden brown. Garnish with fresh parsley, if desired. Serve warm with marinara sauce for dipping.
  1 tbsp (4 g) chopped fresh parsley , marinara sauce

Notes

• Instant yeast can be replaced with active dry yeast. If using active dry yeast, combine it with the warm water and sugar and let it sit for 5 to 10 minutes until foamy before adding the remaining ingredients.
• The dough should feel slightly tacky but not sticky. Adding too much flour can make the finished bread bites dry.
• A pizza cutter makes quick work of portioning the dough and is much faster than shaping individual dough balls.
• Freshly grated Parmesan melts and browns better than pre-grated Parmesan from a shaker container.
• Store cooled bread bites in an airtight container at room temperature for up to 3 days.
• Freeze completely cooled bread bites in a freezer-safe container for up to 3 months.
• Reheat in a 350°F (175°C) oven for 5 to 7 minutes until warmed through.

 

 

If you’re making these Parmesan Bread Bites, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 13g | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Cholesterol: 5mg | Sodium: 54mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 52IU | Calcium: 20mg | Iron: 0.2mg

Have you made these Parmesan Bread Bites? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Parmesan Bread Bites appeared first on Noble Pig.

Chicago Hot Dog Pigs in a Blanket with All the Flavors of a Chicago Dog

Chicago hot dogs already have a devoted following, so I knew I couldn’t just sprinkle celery salt on a pig in a blanket and call it a “recipe.” I also have a weakness for taking one food and turning it into another. I used classic sport peppers to bake alongside the beef franks, while the mustard, relish, onion, and tomato end up in a creamy dipping sauce that brings the rest of the Chicago dog experience along with it.

We were a strict Los Angeles Dodgers family. Baseball was never an occasional thing in our house. It was on all the time during baseball season, and every once in a while the Cubs would show up on television. Whenever they did, I knew my dad would be making Chicago dogs.

I’ve written before about my dad’s connection to the Chicago Cubs. Before World War II interrupted his baseball career, he pitched for the Los Angeles Angels, the Cubs’ top farm team at the time. As a little kid, though, none of that meant much to me. The Cubs would show up on TV, my dad would make Chicago dogs, and I was immediately interested.

And because kids love weirdness, the part I liked most was the relish.

Back then, my dad made his own bright green Chicago-style relish by adding a couple drops of blue food coloring to regular pickle relish. The second it showed up on the table, I was excited. That relish was radioactive, neon green, and looked like it needed a warning label. And I thought it was the greatest thing I’d ever seen.

At the time, Chicago dogs were just another baseball food to me (even though inherently, they were street food), right alongside a Dodger Dog. I never thought much about why they appeared whenever the Cubs were on television. Years later, it finally clicked. The Cubs were part of my dad’s story, so every now and then Chicago found its way into ours.

My Chicago hot dog pigs in a blanket take everything I loved about those homemade game-day hot dogs and turn them into party food. The sport peppers bake right alongside the little beef franks, while the mustard, relish, onion, and tomato become a creamy dip that has all the flavors of a Chicago dog without balancing seven toppings on top of a bun.

I still get excited when I see that bright green relish. Some habits apparently stick around longer than baseball seasons.

What Makes These Different

• Most pigs in a blanket wrap the cocktail frank in dough and serve it with mustard on the side. I borrowed the flavors of a Chicago-style hot dog and reworked them into something that functions as a party appetizer.
• The biggest challenge wasn’t wrapping a hot dog in puff pastry. It was figuring out how to keep the flavors of a Chicago dog without making the pastry soggy. A traditional Chicago dog piles mustard, relish, onion, tomato, sport peppers, and celery salt right on top of the hot dog. That works great in a bun. Puff pastry is a different story.
• Instead of forcing every topping into the pastry, I divided the flavors between the pigs in a blanket and the dip. The beef franks, sport peppers, poppy seeds, and celery salt stay with the pastry, while the mustard, relish, onion, and tomato go into a creamy dipping sauce. Every ingredient still has a place, but the pastry stays crisp.
• I wanted the sport peppers to bake directly alongside the franks rather than scattered on top afterward. That little detail means every bite gets some of the tangy heat that makes a Chicago dog immediately recognizable.

Ingredients

• Puff Pastry – This is what gives these pigs in a blanket their flaky layers and crisp texture. It also stands up to the dipping sauce, which is important because nobody stops at one or five.
• Beef Cocktail Franks – Traditional Chicago-style hot dogs are made with all-beef franks. Using them here keeps the recipe connected to its inspiration and gives the filling a richer flavor.
• Sport Peppers – Sport peppers have the tangy heat that makes a Chicago dog immediately recognizable. If you can’t find them, pepperoncini are the closest substitute.
• Egg and Water – A quick egg wash helps the pastry bake up golden and shiny instead of pale.
• Poppy Seeds – Chicago dogs are traditionally served on poppy seed buns, so a sprinkle on top helps carry that detail into the finished appetizer.
• Celery Salt – Chicago dog fans can spot celery salt immediately. A little goes a long way and helps tie the whole recipe together.
• Mayonnaise – Creates the creamy base of the dipping sauce and brings together the mustard, relish, onion, and tomato.
• Yellow Mustard – Bright, classic yellow mustard keeps the dip firmly rooted in Chicago dog tradition.
• Chicago-Style Sweet Relish – The bright green relish is part of the fun. If you can’t find it, regular sweet pickle relish works perfectly well and still has the flavor. A couple drops of blue food dye will turn it green.
• White Onion – Grated onion blends into the sauce so you get the flavor instead of the occasional giant chunk.
• Sport Pepper Brine – A splash of brine reinforces the pepper flavor.
• Tomato – Fresh tomato gets added right before serving so it stays fresh and doesn’t thin out the dip.

How to Make Chicago Hot Dog Pigs in a Blanket

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (get the pastry ready)
  Heat the oven to 400°F (205°C) and line a sheet pan with parchment paper. If the puff pastry starts sticking, give the counter a light dusting of flour. Roll the pastry enough to smooth it out, then cut it into 25 squares. Nobody is bringing out a ruler for this.
• Step Two (wrap everything up)
  Set a cocktail frank diagonally across each square and place a sport pepper right alongside it. Whisk together the egg and water, then brush one corner of each square with the egg wash. Fold the opposite corner over first, then bring the egg-washed corner over the top and press gently to seal. Leave the ends of the franks sticking out. They look better that way and help everyone recognize what they’re grabbing off the platter.
• Step Three (make them look like Chicago dogs)
  Brush the tops with the remaining egg wash and scatter over the poppy seeds and celery salt. Bake for 16 to 20 minutes, until the pastry is deeply golden, puffed, and flaky. Let them cool for about 5 minutes on the pan unless you’re interested in finding out how hot sport peppers can get.
• Step Four (stir together the dip)
  While the pigs in a blanket bake, stir together the mayonnaise, yellow mustard, relish, grated onion, sport pepper brine, and celery salt. The mixture should taste like somebody convinced a Chicago dog to become a dipping sauce.
• Step Five (finish and serve)
  Spoon the dip into a serving bowl and scatter the diced tomato over the top right before serving. Keeping the tomato on top instead of stirring it in helps the dip stay thick while the tomato stays fresh. Serve everything warm and watch people become very protective of the platter.

Recipe Tips

• Pat the sport peppers dry before assembling. A little moisture isn’t a problem, but soaking wet peppers will keep the pastry from getting as crisp as it should.
• Leave the ends of the franks exposed. It helps everything bake evenly and makes it obvious that these are pigs in a blanket and not tiny mystery pastries.
• Be a little stingy with the celery salt. Between the franks, sport peppers, and dip, there’s already plenty going on.
• Add the tomato to the dip right before serving. Stirring it in too early will thin the dip and take away some of the fresh tomato flavor.
• Make more than you think you’ll need. Twenty-five sounds like a lot until everyone starts grabbing seconds. This recipe scales easily if you’re feeding a crowd.

Storage

• Chicago hot dog pigs in a blanket are at their best the day they’re baked, when the pastry is crisp and flaky. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For the best texture, reheat them in a 350°F (175°C) oven or air fryer until warmed through and crisp again. The microwave will work, but the pastry won’t be nearly as crisp.
• Store the dip separately and add fresh tomato just before serving.

FAQs

• Can I use crescent dough instead of puff pastry?
  Yes. Crescent dough is fine, but the finished texture will be softer and more bread-like. Puff pastry is where the flaky layers and crisp edges come from.
• What can I use instead of sport peppers?
  Pepperoncini are the closest substitute and have a similar tangy bite. The flavor won’t be exactly the same, but they’ll still be delicious.
• Can I make them ahead of time?
  Yes. Assemble the pigs in a blanket several hours ahead and refrigerate them until you’re ready to bake. Wait to brush on the egg wash until just before they go into the oven.
• Why is the tomato added to the dip instead of baked into the pastry?
  A traditional Chicago dog has fresh tomato, but tomato and puff pastry aren’t always the best roommates. Adding it to the dip keeps the pastry crisp.
• Do I have to use the bright green Chicago-style relish?
  No. The bright green relish is part of the classic Chicago dog look, but regular sweet pickle relish is fine if the neon green color is not important to you.
• Can I double the recipe?
  Yes. This recipe scales very easily and is one of my favorite appetizers for game days and parties.

From My Kitchen Notes

Existential observations from the margin notes.

• Some things are easier to enjoy when they stop pretending to be complicated. Food and people.
• The best part was never the radioactive relish. That’s a lie. It was absolutely the radioactive relish.
• The relish may be radioactive, but it never scared me away. Some things look alarming at first and turn out to be the best part.
• Sport peppers are tiny and almost impossible to not notice. Everybody should be so lucky.
• The sport peppers go right into the middle instead of ending up safely off to the side where they can’t affect anything.
• Leaving important ingredients out doesn’t make them disappear.
• Proximity isn’t always the problem people think it is. Some foods improve when everything gets a little closer together.
• Puff pastry has always rewarded commitment. Once you start wrapping, you need to finish.
• So many people insist on authenticity. Then there are those of us willing to wrap a cocktail frank in puff pastry and call it a Chicago dog.
• Every family has a tradition that makes perfect sense once somebody explains it. Mine involved blue food coloring and baseball.
• Sometimes the explanation arrives decades after the hot dog.
• Sometimes you don’t realize what things are until they’re already true.
• It’s possible to spend years looking directly at something and only understand it later.
• There is a difference between understanding something and being perceptive enough to recognize it.
• A surprising amount of my life has been repetition slowly revealing its purpose.
• Clarity rarely arrives at the beginning of the story.
• Some things only make sense years later.
• There comes a point where being understood and being willing become two different conversations and decisions.

More Appetizers That Started as Something Else

• Hot Honey Peach Chicken and Waffle Bites – chicken and waffles, party-sized.
• Crispy Rice Crab Rangoon Bites – crab rangoon on crispy rice.
• Tater Tot Poutine – cheese curds, gravy, crispy tots.
• Fried Dill Pickle Dip – pickle dip with buttery topping.
• Jalapeño Popper Dip – creamy, cheesy, jalapeño-loaded dip.

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Print

Chicago Hot Dog Pigs in a Blanket

Chicago hot dog pigs in a blanket turn a fully loaded Chicago dog into a party-friendly appetizer. Sport peppers bake alongside beef cocktail franks in flaky puff pastry while a creamy mustard relish dip brings the rest of the classic Chicago dog toppings to the table.

Course Appetizer

Cuisine American

Keyword Chicago hot dog appetizer, Chicago hot dogs pigs in a blanket, cocktail franks, game day appetizer, pigs in a blanket, puff pastry appetizer, sport peppers

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 25 pigs in a blanket

Calories 115kcal

Author Cathy Pollak

Equipment

• baking sheet Holds the pigs in a blanket while they bake.
• parchment paper Prevents sticking and makes cleanup easier.
• Pizza Cutter or sharp knife. For cutting puff pastry in even squares.
• mixing bowls For mixing the egg wash and making the mustard relish dip.
• pastry brush Helps evenly apply the egg wash.
• rolling pin To roll out the puff pastry.

Ingredients

Pigs in a Blanket:

• all-purpose flour for dusting, if needed
• 1 sheet (245 g) puff pastry thawed (best if thawed in the fridge overnight)
• 25 beef cocktail franks (there are many brands, Hillshire Farms, Vienna Beef, Nathan's etc)
• 25 small sport peppers or pepperoncini
• 1 large egg
• 1 tsp (5 ml) water
• 1 tbsp (9 g) poppy seeds
• ½ tsp (1.5 g) celery salt

Creamy Mustard Relish Dip:

• ½ cup (115 g) mayonnaise
• ¼ cup (60 g) yellow mustard
• 3 tbsps (45 g) Chicago-style sweet relish or regular sweet pickle relish
• 1 tbsp (15 g) grated white onion
• 1 tsp (5 ml) sport pepper brine or pepperoncini brine
• ¼ tsp (0.75 g) celery salt
• ¼ cup (40 g) seeded and finely diced tomato

Instructions

• Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper. Dust the work surface lightly with flour if the pastry feels sticky. Roll the puff pastry just enough to even the surface, then cut it into 25 equal squares.
  all-purpose flour , 1 sheet (245 g) puff pastry
• Place one cocktail frank diagonally across the center of each pastry square. Place one sport pepper strip next to the frank.
  25 beef cocktail franks, 25 small sport peppers
• Whisk the egg and water together in a small bowl until smooth.
  1 large egg, 1 tsp (5 ml) water
• Brush one corner of each pastry square with the egg wash. Fold the opposite corner over the frank, then fold the egg-washed corner over the top. Leave both ends of the frank exposed and press the overlap gently so it stays closed while baking. Arrange the pigs in a blanket on the prepared baking sheet.
• Brush the tops with the remaining egg wash, then sprinkle with the poppy seeds and celery salt.
  1 tbsp (9 g) poppy seeds, ½ tsp (1.5 g) celery salt
• Bake for 16 to 20 minutes, or until the pastry is puffed, golden brown, and crisp. Let the pigs in a blanket cool on the pan for 5 minutes.
• While the pigs in a blanket bake, stir the mayonnaise, yellow mustard, relish, grated onion, sport pepper brine, and celery salt together in a mixing bowl until combined. Transfer the dip to a serving bowl.
  ½ cup (115 g) mayonnaise, ¼ cup (60 g) yellow mustard, 3 tbsps (45 g) Chicago-style sweet relish, 1 tbsp (15 g) grated white onion, 1 tsp (5 ml) sport pepper brine, ¼ tsp (0.75 g) celery salt
• Top the dip with the diced tomato right before serving. Do not stir the tomato into the dip so the sauce stays thick and the tomato stays fresh.
  ¼ cup (40 g) seeded and finely diced tomato
• Serve the warm pigs in a blanket with the mustard relish dip on the side for the full Chicago dog experience.

Notes

• Pat the cocktail franks and sport peppers dry before assembling. Excess moisture will soften the puff pastry.
• Leave the tomato on top of the dip rather than stirring it in. This keeps the dip thick and prevents excess moisture from watering it down.
• Pepperoncini can be substituted for sport peppers if needed.
• Crescent dough sheets can be used instead of puff pastry, though the finished texture will be softer and less flaky.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through and crisp.

 

 

If you’re making these Chicago Hot Dogs Pigs in a Blanket, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 38g | Calories: 115kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 240mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.4mg

Have you made these Chicago Hot Dogs Pigs in a Blanket? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Chicago Hot Dog Pigs in a Blanket appeared first on Noble Pig.

Hot Honey Peach Chicken and Waffle Bites With Pickles

My hot honey peach chicken and waffle bites have a lot happening for a small appetizer. I tossed crispy chicken in a peach hot honey glaze, piled it onto buttery Liège waffles, and topped each one with a dill pickle chip. I kept trying to talk myself out of the pickle, but then I remembered who I was. The pickle is the ingredient holding the whole thing together.

I have a crazy number of groceries delivered on a regular basis. As someone who is constantly cooking, creating, and testing recipes, groceries show up at my house sometimes two times a day. There is a lot of opportunity for error and that means I’m missing things I ordered, I get an extra bag, I get somebody else’s entire grocery order, or I’m missing parts of mine. And once those groceries are delivered, they’re yours. The store doesn’t want them back.

A few months ago, I ended up with two bags of frozen popcorn chicken that I didn’t order. It’s not something I would ever buy, but there they were, so into the deep freeze they went. Then somebody else’s Eggo waffles arrived. Also not mine.

Every time I opened the freezer, there was the popcorn chicken and the waffles taking up space, so eventually I decided to see if I could do something with them. (And yes, I knew Eggo waffles were not going to taste good in any shape or form, but I used them as a stand-in while I played around with this recipe because there they were.) I figured chicken and waffles was the obvious answer, even though I already knew Eggo waffles and this mystery popcorn chicken weren’t about to change my life.

It was exactly as bad as expected because the waffles were cardboard, obviously. But what bothered me wasn’t that it was bad. I actually expected worse. What got to me more was that it felt fixable. And fixable, to me, in any situation has always meant I’m going to figure this out, fight for it, and give it a chance. Stubbornness, I suppose.

The chicken and the waffle needed something. Together they tasted like convenience food that had been introduced to other convenience food and neither one had anything interesting to say.

I started messing around with glazes because that’s usually where I go when a recipe feels uninteresting. I have enough jam and preserves in my refrigerator to support a small pancake restaurant, so I started pulling jars out and trying things. Peach kept winning.

The problem was that every improvement created a new problem. The glaze made the chicken better, but the waffle was still wrong. So I bought Liège waffles, the ones I remember eating at little waffle shacks on ski slopes in Europe. You can find them already premade almost anywhere here in the U.S. now. These were a defining factor, but then the sweetness got out of hand. The glaze was sweet. The waffle was sweet. Every bite tasted like it needed an intervention.

That’s when I started thinking about the chicken and waffles I had at Sunday brunch at the Montage in Maui. They served them with a sambal sauce and pickled vegetables, and I loved that little pile of pickled vegetables on the side of the plate. It wasn’t the focus of the dish, but if you skipped it, you noticed.

For a brief moment I considered pickling vegetables. Then I remembered I was trying to make an appetizer, not start another project.

I opened the refrigerator and went for the inordinate amount of dill pickles I keep around.

I tried a few different ones, but the ridged dill pickle chip was the immediate winner. Everything fell into place…the sweetness, the spice, the waffle, the chicken. The pickle was the thing holding the whole thing together. Without it, every version felt incomplete.

What still makes me laugh is that this recipe started because I was trying to get rid of two bags of frozen popcorn chicken. But because I became so determined to make it work, I started buying popcorn chicken on purpose.

I ended up with more popcorn chicken than when this story started, which feels like a terrible outcome from a freezer-management perspective but an excellent outcome from an appetizer perspective.

Most chicken and waffle appetizers stop at sweet, spicy, and savory. The dill pickle is what changed the direction of these. It cuts through the peach hot honey glaze, keeps the waffles from feeling too rich, and turns them into something that tastes bigger than a bite-sized appetizer should.

What Makes These Different

• I feel most chicken and waffle bites are created around sweet and spicy. Chicken, waffle, hot honey, done. And that’s where I started with this recipe too, and it’s also why I spent so much time trying to fix it.
• The peach hot honey glaze solved the first problem. It gave the chicken flavor and the glaze was viscous enough to stay on the chicken instead of disappearing onto the platter. But then the sweetness started piling up. Every version tasted like it needed something willing to disagree with it.
• The Liège waffles were important for texture. They’re denser than regular toaster waffles and have little pockets of caramelized pearl sugar throughout. They do not fall apart under warm chicken and sticky glaze without getting soggy, which is more than I can say for the Eggo waffles that started this entire saga.
• I kept removing the pickle because it felt strange at first, but without it the bites were not happening. It needed acid. The dill pickle cuts through the glaze, balances the richness of the waffle, and gives the chicken something to bounce against. It ended up being the ingredient that’s working overtime.

Ingredients

• Liège Waffles – Liège waffles are made with pearl sugar that caramelizes as they cook. That slight sweetness works really well with the salty chicken and tangy dill pickle. You can find them premade almost anywhere now.
• Frozen Popcorn Chicken – The bite-sized pieces make assembly easy and give the peach hot honey glaze plenty of surface area to hold on to.
• Peach Preserves – Peach preserves have a concentrated peach flavor and help thicken the glaze. Once warmed with honey and hot sauce, they create more of a sticky coating than a drizzle.
• Honey – Adds sweetness and helps create the finish that coats the chicken.
• Butter – A quick brush of butter helps the waffles crisp around the edges and stand up better to the glaze.
• Hot Sauce – Hot sauce balances the sweetness from the honey and preserves while adding heat to the glaze. I prefer Tabasco brand, but use your favorite.
• Red Pepper Flakes – Helps make the honey “hot.”
• Kosher Salt – Necessary.
• Dill Pickles – Dill pickles are doing way more than adding crunch. Their acidity cuts through the peach hot honey glaze and keeps each bite from being too sweet.

How To Make Hot Honey Peach Chicken and Waffle Bites

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the chicken and warm the waffles)
  Cook the popcorn chicken according to the package directions until hot and crisp. While that’s happening, warm the Liège waffles and cut them into bite-sized pieces. I discovered pretty quickly that chicken left sitting on a plate starts steaming itself into a mess, so I move it to a wire rack until everything else is ready.
• Step Two (make the peach hot honey glaze)
  Add the peach preserves, honey, butter, hot sauce, red pepper flakes, and salt to a small saucepan. Warm everything over low heat until smooth. Give it a few minutes before using it. Right off the stove it looks thinner than it should, but the preserves thicken as they cool.
• Step Three (coat the chicken)
  Set aside about ¼ cup (60g) of the glaze for finishing. Toss the hot chicken with the remaining glaze until every piece is coated. You’re not looking for a light drizzle. The glaze should stick to the chicken.
• Step Four (assemble the bites)
  Place one piece of chicken on each waffle piece and top it with a dill pickle chip. Secure everything with a toothpick or small skewer. I spent an embarrassing amount of time trying to remove the pickle from this recipe. Every version without it tasted sweeter, richer, and less interesting. The pickle won. It always does.
• Step Five (finish and serve)
  Drizzle the reserved glaze over the top just before serving. The magic is in the contrast of the warm waffle, crisp chicken, cold pickle, and sweet glaze. By the time people start asking what’s in them, they’re usually grabbing another one.

Recipe Tips

• Keep the chicken on a wire rack while you make the glaze. I tried leaving it on a plate and the crispy coating softened almost immediately from the trapped steam.
• The glaze looks thinner than it should right after it comes off the stove. Give it a few minutes. As the peach preserves cool, the glaze thickens.
• Pat the pickle chips dry before assembling. A little moisture isn’t a problem, but wet pickles eventually soften the waffles if the bites sit out for a while.
• Warm the waffles before assembling. The contrast between warm waffles and cold pickles is part of what makes these work.
• Don’t skip the pickle. I tried. Repeatedly.

Storage

• These are at their best freshly assembled.
• If you’re making them for a party, keep the chicken, waffles, glaze, and pickles separate until serving time. Once the pickle sits against the waffle for several hours, moisture starts working its way into the bread and softening the edges.
• Store leftover chicken and glaze separately in the refrigerator for up to 3 days. Reheat the chicken in the air fryer or oven to bring back some of the crispness before assembling.

FAQs

• Do I really need the pickles?
  Yes. But I also spent an embarrassing amount of time trying to remove them from the recipe. The pickle is the ingredient that finally made everything click.
• Why use Liège waffles instead of regular toaster waffles?
  Liège waffles have pearl sugar and a denser texture than standard toaster waffles. That extra density helps them hold together underneath warm chicken and sticky peach hot honey glaze.
• Can I make these ahead?
  Partially. The chicken, waffles, glaze, and pickles can all be prepared ahead, but I wait until serving time to assemble everything. The contrast between crisp chicken, warm waffles, and cold pickles is one of the best parts of the recipe.
• Can I use chicken tenders instead of popcorn chicken?
  You can, but popcorn chicken is easier to assemble and gives the glaze more surface area to cling to. It also keeps the bites closer to appetizer size.
• Can I make the glaze ahead of time?
  Yes. The glaze can be made up to 3 days ahead and refrigerated. Warm it gently before using so it loosens back up enough to coat the chicken.
• What kind of pickles work best?
  I tested several. Ridged dill pickle chips were the clear winner. They add crunch, acidity, and enough texture to stand up to the waffle and chicken.
• Can I use hot honey instead of making the glaze?
  You can, but you’ll lose the peach flavor and the thicker texture that comes from the preserves. The glaze is one of the things that makes this different from standard hot honey chicken bites.

From My Kitchen Notes

• This recipe didn’t start with, “I wanted to create a sophisticated Southern-inspired appetizer.” It started with, “other people’s groceries kept showing up at my house.”
• And no, I didn’t lose a grocery cart fight and turn it into an appetizer, I just became involved in a months-long battle with frozen poultry. Normal life for me.
• In case you’re wondering, this is how recipe development happens in my brain, because I didn’t wake up one morning and think, chicken, waffle, pickle. Instead it’s something like…this is dry, add glaze. Better, but still too sweet. Remember Montage chicken and waffles. Sambal and pickled veggies. Needs acid. Nobody is pickling veggies for an appetizer. Open fridge. Finds 800 jars of pickles. That’s the bite.
• The fact that I got BOTH the popcorn chicken and the waffles through grocery delivery mistakes still make me laugh. It makes the recipe feel almost inevitable, like the universe was leaving me clues. Not in a mystical way, but in a “Girl, we have delivered the ingredients directly to your house. Please proceed,” kind of way. I didn’t always listen to those kind of nudges, but I have now, for years.
• I would likely never order frozen popcorn chicken. The recipe basically stalked me until I gave in.
• This was never, “I created these chicken and waffle bites for entertaining.” Nope. The real story is, I accidentally inherited someone else’s frozen-food problem and became obsessed. Like, ugh, why do I have someone else’s popcorn chicken and why do I have someone else’s Eggo waffles? Let me just see…then suddenly, I HAVE ORDERED TEN BAGS OF POPCORN CHICKEN. That’s my own personal escalation issue.
• Sometimes the thing that’s missing isn’t another ingredient. It’s the one ingredient nobody wanted to invite.
• The fact that I eventually became the person buying industrial quantities of popcorn chicken after initially mocking it feels like the perfect ending to Act One. Before the pickle arrived.
• There is a point where trying to get rid of something becomes a commitment.
• Most people assume commitment begins with a decision. A surprising amount of it begins with repetition.
• Most bad ideas don’t survive this much testing.
• The pickle kicked the door down.
• I wasn’t trying to add a pickle. I was trying to solve a problem.
• I wanted something that tasted homemade without requiring me to make every single component from scratch.
• Some things spend months taking up space before they finally reveal why they’re there.
• Not every solution declares itself. Sometimes it’s sitting in a pickle jar behind the mayonnaise.
• Some things stop being optional when they’re the only thing holding everything together.
• Every group has one member doing more work than everyone realizes.
• Some projects become personal long after they should have been abandoned.
• A surprising number of problems can be traced back to an excess of sweetness.
• Sometimes the thing taking up all the space is also the reason you keep opening the door.
• The difference between obsession and dedication is usually only obvious in hindsight.
• Most people quit long before the interesting part.
• Some situations become increasingly difficult to describe without sounding slightly unwell.
• Sweetness gets most of the attention. But acid is usually doing the real work. In food, and wine.
• It’s amazing how often the thing everybody questions turns out to be the thing making it work.
• The difference between “too much” and “exactly right” is often one pickle.
• Some combinations work immediately. Others require several rounds of negotiations.
• There are situations that become more complicated the longer you refuse to deal with them.
• Some ingredients arrive with a clear purpose. Others spend months in a freezer waiting for instructions.
• There are ingredients that demand attention and ingredients that earn it.
• People spend a lot of time debating whether something belongs. Usually the answer has already been decided by the amount of space it’s occupying.
• The pickle never seemed particularly concerned about whether it belonged.
• Every ingredient wants credit. Very few are willing to take responsibility.
• Some things spend a long time sitting in the background before suddenly becoming impossible to ignore.
• Most recipes don’t require a mediator. This one did.
• Some things don’t become useful until they’re paired with the exact opposite of themselves.
• Not everything that belongs together looks obvious at first glance.
• Some recipes become much more interesting after somebody introduces a little resistance.
• Every once in a while the thing you keep trying to put away keeps finding its way back onto the counter.
• The difference between curiosity and attachment is usually only visible from several years away.
• Some things become permanent long before anyone admits they’re staying.
• Since my Maui brunch contributed in its own way to the final recipe, I wonder if I can go back and take it as a business write-off? Because Maui…pickled vegetables…pickle experiment…successful recipe…hot honey peach chicken and waffle bites. From a recipe-development standpoint, that’s a real influence. From a tax standpoint, I suspect “I needed to eat chicken and waffles at a luxury resort so I could later understand the importance of acidity in a freezer-cleanout appetizer” might receive some follow-up questions from the IRS. Sad.
• It’s surprisingly difficult to tell the difference between a phase and a foundation while you’re living through it.
• There are things you choose and things that silently choose you back.
• I have a very high tolerance for unfinished things.
• Some things survive entirely on the strength of being unfinished.
• It’s amazing what can happen when neither persistence nor stubbornness is willing to admit defeat first.
• The longer something survives, the harder it becomes to call it an accident.
• The final recipe feels very me. Not because it’s messy, because it’s secretly organized. On paper it looks like I emptied four unrelated grocery bags onto a cutting board. But once you taste it, you realize every ingredient has a purpose. And I like that.

More Party Food Worth Passing Around

• Oven Fried Dill Pickle Chips – crispy, golden, and pickle-packed.
• Crispy Fried Artichoke Hearts – lemon garlic aioli, crispy edges.
• Crispy Rice Crab Rangoon Bites – creamy crab, crunchy wonton topping.
• Sausage Balls – smoked cheddar and chipotle kick.

This post may contain affiliate links. Please read my disclosure policy.

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Hot Honey Peach Chicken and Waffle Bites

Hot honey peach chicken and waffle bites combine crispy chicken, buttery Liège waffles, dill pickles, and a sticky peach hot honey glaze into an easy party appetizer that disappears fast. Sweet, spicy, tangy, and served on a toothpick, they're a fun twist on classic chicken and waffles.

Course Appetizer

Cuisine American

Keyword chicken and waffle appetizer, hot honey peach chicken and waffle bites, party appetizer bites, peach hot honey chicken

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20 bites

Calories 165kcal

Author Cathy Pollak

Equipment

• Air Fryer or oven. For cooking the chicken.
• Saucepan (small) For the peach and hot honey glaze.
• whisk To smooth the glaze.
• cooling rack Keeps the chicken crisp.
• mixing bowls For tossing the chicken.
• toothpicks For assembly.

Ingredients

Chicken and Waffle Bites:

• 20 (about 400 g) frozen popcorn chicken pieces
• 5 (about 425 g) Liège waffles cut into 20 pieces (available Costco, Trader Joe's and many grocery stores)
• 2 tbsps (28 g) butter melted
• 20 dill pickle chips patted dry

Peach Hot Honey Glaze:

• ½ cup (160 g) peach preserves
• ¼ cup (85 g) honey
• 2 tbsps (28 g) butter
• 2 tbsps (30 g) Tabasco or any hot sauce
• ½ tsp (1 g) red pepper flakes
• ½ tsp (3 g) kosher salt

Instructions

• Preheat the oven or air fryer according to the package directions for the frozen popcorn chicken.
• Cook the chicken until hot and crisp. Transfer it to a wire rack while you prepare the remaining ingredients. Keeping the chicken elevated prevents steam from softening the coating before it gets tossed in the glaze.
  20 (about 400 g) frozen popcorn chicken pieces
• Cut the Liège waffles into quarters. Warm them in a toaster oven or air fryer until heated through and lightly crisp around the edges. Brush the warm waffle pieces with melted butter.
  5 (about 425 g) Liège waffles, 2 tbsps (28 g) butter
• Add the peach preserves, honey, butter, hot sauce, red pepper flakes, and kosher salt to a small saucepan. Warm over low heat, whisking frequently, until the butter melts and the mixture becomes smooth and glossy. Remove from the heat and let the glaze rest for a few minutes. The peach preserves continue thickening slightly as they cool, which helps the sauce cling to the chicken.
  ½ cup (160 g) peach preserves, ¼ cup (85 g) honey, 2 tbsps (28 g) butter, 2 tbsps (30 g) Tabasco, ½ tsp (1 g) red pepper flakes, ½ tsp (3 g) kosher salt
• Reserve about ¼ cup (60 g) of the glaze for finishing. Place the hot chicken in a large bowl, pour the remaining glaze over the top, and toss gently until each piece is lightly coated.
• Arrange a glazed piece of chicken on each waffle piece. Top with a dill pickle chip and secure with a toothpick or small skewer. The pickle may sound unexpected, but its acidity balances the sweetness of the peach hot honey glaze and helps tie the entire bite together.
  20 dill pickle chips
• Drizzle the reserved glaze over the assembled bites just before serving. Serve immediately while the waffles are still warm, the chicken is crisp, and the pickles are cold. The contrast between those textures is part of what makes these hot honey peach chicken and waffle bites so memorable.

Notes

• Serve immediately for the best texture.
• Liège waffles hold up better than regular frozen waffles.
• Dill pickles balance the sweetness of the peach hot honey glaze.
• If using hot honey, reduce the red pepper flakes and hot sauce to taste.

 

 

If you’re making these Hot Honey Peach Chicken and Waffle Bites, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 55g | Calories: 165kcal | Carbohydrates: 20g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 260mg | Potassium: 95mg | Fiber: 1g | Sugar: 11g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Have you made these Hot Honey Peach Chicken and Waffle Bites? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Hot Honey Peach Chicken and Waffle Bites appeared first on Noble Pig.

Fresh Homemade Pico De Gallo with a Better Tomato Prep

Pico de gallo is one of those things you don’t assume needs a recipe until you eat one that turns watery five minutes after hitting the table. Mine stays chunky instead of becoming tomato soup because I seed the tomatoes first and let the lime juice, onion, jalapeño, garlic, cilantro, and salt sit together for a little while before serving. The flavors work their way through everything without turning the tomatoes into a puddle of juice at the bottom of the bowl.

When I was little, probably six or seven, my dad planted an unusual amount of giant beefsteak tomatoes along the sunny fence line on one side of our house in Southern California. By late summer there were more tomatoes than anyone knew what to do with. They ended up in salads, and I’m pretty sure this is when I got hooked on dill pickle and tomato sandwiches, and eventually pico de gallo, because having that many tomatoes in SoCal was basically a gateway to salsa.

But my strongest tomato memory is tomato hornworms.

If you’ve never seen one before, congratulations on your peaceful life. They are enormous green caterpillars that blend perfectly into tomato plants until suddenly you notice one the size of a bratwurst hanging underneath a leaf while casually destroying an entire branch. Every single day there were more of them. We’d inspect the plants, remove what seemed like all of them, then go back out the next evening and find a gazillion more hiding perfectly in plain sight like these tiny agricultural criminals. Because that’s what they were.

Every night I would wait for my dad to get home from work because together we would go hunt hornworms before dinner, while he picked tomatoes for the salad. I refused to look for them alone because they terrified me, but with my dad there it somehow became a treasure hunt. He’d bring a mason jar full of soapy water and we’d search through the tomato plants, dropping each one into the sudsy water for an instant demise.

And these things got massive if you missed them for even a day or two because they were feeding on the leaves, branches, and tomatoes.

I also knew exactly what happened when you squeezed one because they’d release this horrifying bright green goo from all the tomato leaves they’d been eating. It was completely disgusting, which is a very important detail for what happened next.

One night after a very successful hornworm hunt, my dad decided to make pico de gallo. I remember staring into the bowl asking what the green pieces were.

My dad was a huge jokester and without missing a beat, he told me he chopped up the hornworms because we had so many of them. Why waste them.

This was hilarious to him.

Meanwhile I was already eating the pico when he said it, so I immediately imagined biting into giant juicy caterpillars filled with warm green slime. I had an instant breakdown, complete with screaming, crying, spitting pico de gallo across the table while my dad laughed so hard he could barely breathe. The “hornworms” were jalapeños.

This was very 1970s parenting.

And somehow now, decades later, pico de gallo still reminds me of standing outside beside tomato plants with my dad looking for giant camouflage worms like we were handling our own suburban agricultural emergency.

Good pico de gallo should stick to the chip with some level of dignity. It needs lots of lime, onion, cilantro, jalapeño and tomatoes that still taste like tomatoes instead of watery grocery store salsa that tastes like confetti and rolls off the chip before it reaches your mouth.

Now I make this pico de gallo year-round because it goes with everything. It’s good piled onto tacos, scooped up with salty tortilla chips, spooned over grilled chicken, and especially eaten straight out of the bowl. The seeded tomatoes are what keep it from turning watery overnight, which means the leftovers still taste good the next day instead of becoming tomato juice.

What Makes This Pico De Gallo Different

• Most watery pico de gallo problems start with the tomatoes. The second lime juice and salt hit the bowl, the tomatoes start releasing liquid, which is why pico can go from fresh and chunky to watery tomato soup surprisingly fast. Seeding the tomatoes first keeps the texture much firmer and helps everything hold together longer instead of becoming liquid salsa after sitting for ten minutes.
• And here’s the thing about jalapeños, most of the heat lives in the ribs, not necessarily the seeds. I know people diligently remove the seeds while leaving a lot of the ribs behind, then wonder why the pico is still so spicy. Removing the ribs gives you a milder pico without completely losing the fresh jalapeño flavor. And don’t forget to wear gloves while you do this.
• I also always add garlic, which I’m aware is not standard, but without it the whole bowl can taste oddly dull to me, even with good tomatoes and fresh lime juice. I find the garlic helps the onion, cilantro, jalapeño, tomatoes, and lime taste more connected instead of like separate ingredients awkwardly sharing the same bowl.
• And pico tastes better once it sits for a little bit. Right after mixing, everything tastes separate, like yes, we’re in this bowl together, but we’re not talking. Give it 15–30 minutes in the fridge and the onion will soften slightly, the lime makes its way into the tomatoes, and everything starts tasting like pico de gallo instead of chopped veggies having an argument.

Ingredients

• Tomatoes – Firm ripe tomatoes hold together much better once the lime juice and salt are added. Seeding them first keeps the pico chunky instead of watery.
• White onion – This is where the restaurant-style pico flavor comes from. Red onion is fine if you want it, but it changes the entire personality of the bowl. The difference between white and red onion is like getting a salute instead of a handshake.
• Jalapeño – Most of the heat comes from the ribs, which is why removing them gives you a milder pico without completely losing the fresh jalapeño flavor. Leave them in completely if you like the burn.
• Garlic – A small amount gives the bowl that little something without turning it into garlic salsa.
• Fresh lime juice – Lime juice is necessary, but it also starts pulling extra liquid from the tomatoes pretty fast, which is exactly why seeding the tomatoes becomes important if you want the pico to stay chunky longer.
• Cilantro – Keeps the pico tasting fresh instead of dull.
• Sea salt – Under-salted pico loses flavor fast, but too much salt also pulls extra liquid from the tomatoes while everything sits. There’s a balance.

How To Make Homemade Pico De Gallo

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (deal with the tomatoes first)
  Finely dice the white onion and jalapeño, mince the garlic, chop the cilantro, and dice the tomatoes. Scoop out and discard the tomato seeds and excess tomato liquid first because this is how you avoid watery pico later. If you want more heat, leave some of the jalapeño ribs intact. If you enjoy suffering, leave all of them.
• Step Two (throw everything into a bowl)
  Add the onion, jalapeño, garlic, tomatoes, and cilantro to a large mixing bowl. Pour in the fresh lime juice, sprinkle over the sea salt, and gently toss everything together until the tomatoes are coated and the whole bowl starts smelling fresh.
• Step Three (leave it alone for a minute)
  Taste the pico and adjust the salt if needed. Then let it sit in the refrigerator for about 15–30 minutes before serving because pico tastes better once everything hangs out for a minute. The lime juice softens the onion while the garlic moves through the tomatoes.
• Step Four (bring tortilla chips immediately)
  Serve with anything you love, but especially tortilla chips.

Recipe Tips

• Try to dice everything roughly the same size so you get tomato, onion, cilantro, and jalapeño together in each bite instead of random mouthfuls that mostly taste like onion.
• Letting the pico sit for 15–30 minutes before serving makes a huge difference because the lime juice, salt, garlic, and onion finally stop tasting separate.
• The tomatoes will naturally keep releasing liquid while the pico sits, so give everything a quick stir before serving.
• If the pico has been refrigerated overnight, using a slotted spoon helps keep things chunkier while serving.
• Under-salted pico is its own kind of disappointment.

Storage

• Store the pico de gallo in an airtight container in the refrigerator for up to 3 days. I prefer glass because plastic containers tend to absorb the onion smell.
• The tomatoes will keep releasing liquid as the pico sits, so give everything a quick stir before serving.
• Pico tastes best before the tomatoes completely fall under the control of the lime and salt.

FAQs

• Why does pico de gallo get watery?
  Tomatoes naturally start breaking down once the lime juice and salt are introduced. Removing the seeds and excess tomato gel first helps the pico hold its texture longer.
• Do jalapeño seeds make pico spicy?
  Not as much as you would think. The seeds do not produce capsaicin and are fairly mild. They only taste spicy because they sit pressed against the hot ribs and absorb some of the oil. The heat comes from the ribs where the capsaicin is produced and stored.
• What tomatoes work best for pico de gallo?
  Firm ripe tomatoes work best because they stay together better after mixing with lime juice and salt.
• Can pico de gallo be made ahead?
  Yes, although it tastes freshest the first day. Give it a quick stir before serving since the tomatoes naturally soften as it sits.
• Is pico de gallo the same as salsa?
  Not really. Pico de gallo stays more textured because the ingredients are diced instead of blended smooth.
• Why do restaurants seed tomatoes for pico de gallo?
  Because seeded tomatoes hold together better once the lime juice and salt are added.

From My Kitchen Notes

Some observations from my kitchen.

• There were probably easier ways to build character than convincing your child she just ate the face of a hornworm in homemade pico de gallo, but the 1970s operated under different parental management.
• I will still inspect tomato plants like something devastating might be hiding underneath the leaves.
• Some people camouflage themselves, just like tomato hornworms.
• I learned very early that fear becomes much easier to approach when somebody walks into it with you.
• I still think tomato hornworms are one of the most upsetting garden creatures on earth.
• It’s the fake leaf camouflage, the giant segmented body, the little horn, the weird gripping feet and the way you suddenly notice one after staring directly at the plant for five minutes. It’s sinister behavior from a green, goo-producing worm.
• Because pico is chunky, my childhood imagination easily believed there were visible caterpillar pieces in it.
• The idea of being terrified of something, but also loving the ritual around facing the horrifying tomato monsters together tells me something about being human. Scared alone, brave together.
• There’s a very specific kind of trust involved in eating something somebody else chopped for you.
• Some people would rather create an elaborate joke than say one vulnerable thing directly.
• It’s kind of disturbing how something can blend perfectly into the environment while actively destroying the entire plant.
• The phrase “I made this for you” carries an unreasonable amount of power.
• Silent agricultural assassins that somehow regenerate no matter how many you remove.
• It’s fascinating how the childhood brain immediately believes internalizing chopped parasites is a real possibility and not just your dad generating comedy.
• The phrase “we got them all yesterday” never once held up in terms of finding tomato worms.
• I think some things become part of your internal landscape before you consciously realize they live there.
• There are moments that rearrange you so gently nobody else notices when it happens.
• I remain unconvinced that hornworms operate under normal biological rules. They are freaks.
• Some relationships begin the exact same way hornworms appear. One day there’s nothing there and the next day something enormous is attached to your entire life.
• People underestimate how revealing shared food can become.
• I’ve seen enough human behavior at this point to know consistency and inconsistency usually means something.
• Sometimes the thing destroying your peace is also the thing making you walk outside every evening hoping to see it again.
• I still wash tomatoes like someone who once believed she accidentally ate the faces of chopped-up caterpillars. I’m okay now.

More Things To Pile Pico Onto

• Street Corn Chicken Rice Bowls – grilled chicken, charred corn, creamy lime sauce.
• Easy Fried Tortilla Chips – crisp, golden, and made for salsa.
• Chipotle Beef Tostadas – crunchy tostadas loaded with smoky beef.
• Slow Cooker Shredded Taco Chicken – juicy shredded chicken for tacos, bowls, and nachos.
• Sheet Pan Chicken Nachos – loaded nachos with creamy lime drizzle.

This post may contain affiliate links. Please read my disclosure policy.

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Homemade Pico de Gallo

This homemade pico de gallo uses seeded ripe tomatoes, fresh lime juice, cilantro, garlic, and jalapeño for a chunky salsa that stays fresh instead of turning watery. Perfect with tortilla chips, tacos, grilled meats, burrito bowls, or scrambled eggs.

Course Appetizer, Snack

Cuisine Mexican

Keyword fresh pico de gallo, homemade pico de gallo, pico de gallo recipe, salsa fresca

Prep Time 15 minutes minutes

Chill 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 (1/4 cup each)

Calories 18kcal

Author Cathy Pollak

Equipment

• Cutting board For prepping the vegetables.
• mixing bowls For combining the pico de gallo.
• Citrus Juicer Makes juicing the limes easier.

Ingredients

• 1 cup (150 g) finely diced white onion
• 1 large (20 g) jalapeño finely diced, seeds and ribs removed for milder pico
• 2 cloves garlic minced
• 1 lb (454 g) ripe red tomatoes diced and seeded
• ½ cup (15 g) chopped fresh cilantro
• ¼ cup (60 ml) fresh lime juice
• ½ tsp (3 g) sea salt plus more to taste

Instructions

• Add the diced white onion, jalapeño, garlic, tomatoes, and cilantro to a large mixing bowl.
  1 cup (150 g) finely diced white onion, 1 large (20 g) jalapeño, 2 cloves garlic, 1 lb (454 g) ripe red tomatoes, ½ cup (15 g) chopped fresh cilantro
• Pour in the fresh lime juice and sprinkle with sea salt. Gently toss until evenly combined and the tomatoes are fully coated.
  ¼ cup (60 ml) fresh lime juice, ½ tsp (3 g) sea salt
• Taste and adjust with additional salt if needed. For the best flavor and texture, refrigerate the pico de gallo for 15–30 minutes before serving so the lime juice, onion, jalapeño, garlic, and salt have time to combine wih the tomatoes without making the salsa watery.
• Serve immediately with tortilla chips, tacos, burrito bowls, grilled meats, or scrambled eggs.

Notes

• Use ripe but firm tomatoes for the best texture. Softer tomatoes release excess liquid more quickly and can make the pico watery.
• Removing the tomato seeds helps the pico de gallo stay chunky instead of becoming soupy as it sits.
• Most of the jalapeño heat comes from the ribs rather than the seeds. Remove the ribs for a milder pico or leave them in for more heat.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Stir before serving since the tomatoes will naturally release liquid over time.

 

 

If you’re making this Homemade Pico de Gallo, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 60g | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Sodium: 99mg | Potassium: 122mg | Fiber: 1g | Sugar: 2g | Vitamin A: 391IU | Vitamin C: 8mg | Calcium: 9mg

Have you made this Homemade Pico de Gallo? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Homemade Pico de Gallo appeared first on Noble Pig.