Garlic Butter Clams with White Wine Cream Sauce

Garlic Butter Clams with White Wine Cream Sauce - The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!

The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!

Garlic Butter Clams with White Wine Cream Sauce - The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!

I have made this so many times I have officially lost count.

It first started as a test recipe for Valentine’s Day, but it has now been a favorite for date night! It’s restaurant-quality clams with the most heavenly white wine cream sauce.

Garlic Butter Clams with White Wine Cream Sauce - The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!

A cream sauce so wonderful and delightful that you have all the crusty bread to sop up ALL THAT GOODNESS. Yes, the clams are equally fantastic, cooked so perfectly, but the true hero is the “dipping sauce” essentially.

No judgment please. It’s just that good.

Garlic Butter Clams with White Wine Cream Sauce - The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!

Garlic Butter Clams with White Wine Cream Sauce

The BEST steamed clams ever! So garlicky and buttery, served with a heavenly cream sauce!

appetizer
Garlic Butter Clams with White Wine Cream Sauce

30 minutes20 minutes

Chungah Rhee

Ingredients:

  • 3 pounds little neck clams
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 2 medium shallots, diced
  • Pinch of crushed red pepper flakes, optional
  • 1 cup chicken stock
  • 3/4 cup dry white wine
  • 1/2 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh chives

Directions:

  1. Soak clams in cold water for at least 30 minutes; drain well.
  2. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, shallots and red pepper flakes, and cook, stirring frequently, until fragrant, about 2 minutes.
  3. Stir in chicken stock and wine. Bring to a boil; reduce heat and simmer until slightly reduced, about 1-2 minutes.
  4. Stir in clams. Reduce heat to low; cover, with a tight-fitting lid, and cook until the clams have opened, stirring once, about 8-10 minutes. Discard any unopened clams.
  5. Remove from heat; stir in heavy cream and season with salt and pepper, to taste.
  6. Serve immediately, garnished with parsley and chives, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Garlic Butter Clams with White Wine Cream Sauce appeared first on Damn Delicious.

Originally posted at Damn Delicious

Cheeseburger Sliders

Cheeseburger Sliders

These cheeseburger sliders are the perfect Super Bowl party food. They are cheesy, beefy and so juicy – everything we love about cheeseburgers, and so easy to make!

They are great for feeding a crowd and can be made ahead so all you have to do is pop them in the oven right before the game. Hot gooey cheeseburgers for everyone! No grilling, no forming individual patties, no cutting all the typical hamburger toppings. Are you catching my vision here?!

A panful of cheeseburger sliders. The cheese is oozing from the rolls and you can see ground beef and chunks of tomatoes.

Not a football fan? No problem! These are the best for birthday parties, New Years Eve parties, Father’s Day, a get together with friends, or just a quick dinner for the fam! Mini cheeseburgers are a hit for kids and adults.

Ingredients Needed for Cheeseburger Sliders

Here is your grocery list for the mini burgers and the sauce that goes on top:

Sliders

  • Ground Beef
  • Salt
  • Pepper
  • Cumin
  • Ground Mustard
  • Onion Powder
  • Garlic Powder
  • Smoked Paprika
  • Yellow Onion
  • Garlic
  • Diced Tomatoes
  • Cheddar Cheese
  • Dinner Rolls (or your favorite store bought brand)

Sauce

  • Butter
  • Mayonnaise
  • Brown Sugar
  • Yellow Mustard
  • Sesame Seeds
The measurements for each ingredient can be found in the recipe card at the end of the post.
A panful of cheeseburger sliders. There is melted cheese oozing from the rolls that are sprinkled with sesame seeds.

How to Make Cheeseburger Sliders

I mentioned how easy these are to make, so now I’m going to prove it…

  • Preheat oven.
  • Spray a 9×13 baking dish with nonstick spray.
  • Slice your rolls in half lengthwise and place the bottoms in the baking dish.
    • PRO TIP: Packing them in tight in a smaller pan (rather than a cookie sheet) helps keep the liquid from sinking to the bottom and making the bottom buns soggy.
  • Add the ground beef and onions to a large skillet and cook until browned. Drain any excess grease.
  • Add the tomatoes and stir.
  • Spread the beef mixture over the rolls. Top with the cheese slices. (Swap the cheese and beef mixture if you are making the sliders ahead of time, cheese down first)
  • Add the roll tops.
  • In a saucepan, melt the butter and stir in the remaining ingredients for the sauce.
  • Pour the sauce over the rolls and bake.

The more detailed instructions can be found in the recipe card at the end of the post.

A plate of cheeseburger sliders. The cheese is oozing out from the buns.

Make Ahead Mini Cheeseburgers

To make these mini cheeseburgers ahead of time, I like to put the cheese on the bottom buns and then add the meat mixture. It helps keep the bottom rolls from getting too soggy. Complete the sliders as instructed, but don’t pour the sauce on the top until right before baking.

Stick the prepared sliders in the refrigerator and cover with plastic wrap. Add a few extra minutes to the cooking time when you go to bake them.

What Rolls to Use for Slider Buns?

If you want to make buns from scratch, I like to use our classic dinner rolls recipe. They hold up great as slider buns.

Buying store bought dinner rolls works great too and saves time. Our favorite brand is King’s Hawaiian rolls.

A cheeseburger slider filled with ground beef, melty cheese and chopped tomatoes. there are other sliders in the background.

What to Eat with Cheeseburger Slider Buns?

These mini burgers make great appetizers, but if you are making them a main dish, you might want a side or two. You can use any of your typical hamburger sides. Here are a few of our favorites:

Some hot french fries are always on my menu when hamburgers are being made!

Variations on Cheeseburger Sliders

These are so easy to switch up and augment to make them your own. Feel free to change the type of cheese, add pickles, bacon, sauteed mushrooms, or anything that you enjoy on your cheeseburgers.

I wouldn’t recommend adding lettuce because it gets all soggy and gross when it bakes. And let’s be honest, no one likes hot lettuce!

A pan of cheeseburger sliders. There is hamburger, and melted cheese on golden dinner rolls.

What are Sliders?

Sliders are small sandwiches on a bun, usually baked with a sauce poured over the top. Think mini hamburger!

Why Make Sliders?

Sandwiches are like the best things ever! They are like a whole meal all in one perfect little package. Sliders are just mini sandwiches, so you can eat more than one and not feel guilty! The bread to meat ratio is even better than in a full sized sandwich, and they can be eaten for dinner or for an appetizer.

A cheeseburger slider on a plate. The golden roll is packed with ground beef, melted cheese and copped tomatoes.

How Long Will Mini Burgers Keep?

Sliders can be stored in the refrigerator for up to 4 days.

How Do You Reheat Sliders?

Cover with foil and reheat in a 350 degree oven for about 12 minutes.

Can Mini Cheeseburgers Be Frozen?

Mini cheeseburgers can be frozen, and it is easier to reheat frozen sliders if they are frozen individually. Wrap each slider well and freeze for up to months.

Don’t add the sauce when you’re freezing them. Make and add the sauce just before baking.

Stick the frozen sliders in your baking dish and thaw in the fridge overnight or sit them out at room temperature for a half hour or so before baking.

A panful of cheeseburger sliders. There is ground beef, chopped tomatoes and melted cheese on the buns and the buns are topped with sesame seeds and sauce.

It’s time for football (or a birthday or NYE or Thursday night dinner), which means it’s time for these cheeseburger sliders! They are so juicy and flavorful! They come together in no time and everyone is going to be coming back for more…because you can’t ever stop at just one slider!

More Slider Recipes:

Raised in the Kitchen - Carrian Cheney

90 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A cheeseburger slider filled with ground beef, melty cheese and chopped tomatoes. there are other sliders in the background.

Print

Cheeseburger Sliders

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

Course 100 + BEST Easy Beef Recipes for Dinner, Fixing Lunch with Sandwich Recipes that Aren’t PB&J
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12
Calories 383kcal

Ingredients

Sliders

  • 1 Pound Ground Beef
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 teaspoon Cumin
  • 1 teaspoon Ground Mustard
  • 1/4 teaspoon Onion Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • 1 Cup Onion yellow, diced
  • 3 Cloves Garlic minced
  • 10 oz. Diced Tomatoes drained
  • 12 Slices Cheddar Cheese
  • 12 Dinner Rolls Sliced Opened

Sauce

  • 1/2 Cup Butter
  • 1 Tablespoon Mayonnaise
  • 2 Tablespoons Brown Sugar
  • 1 Tablespoon Yellow Mustard
  • 1 Tablespoon Sesame Seeds

Instructions

  • Preheat the oven to 350 degrees. spray a 9×13” pan with nonstick spray and set the bottoms of the rolls inside the pan. Set aside. 
  • In a large skillet over high heat, add the beef and onions and seasonings. Cook, stirring often with a ground beef chopper until browned and the onions are tender. Drain any excess grease. Add the tomatoes and stir well until combined.
  • Spread the mixture over the roll bottoms and top with cheese slices. 
  • Place the roll tops over the cheese. 
  • In a saucepan over medium heat, melt the butter and stir in the remaining sauce ingredients. 
  • Pour the mixture over the rolls and bake at 350 for 25 minutes, tenting with foil if needed. 

Notes

Note – adapted from Kevin and Amanda
 
Leftovers can be frozen.  Wrap separately and freeze.
 

Nutrition

Serving: 1g | Calories: 383kcal | Carbohydrates: 25g | Protein: 15g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 66mg | Sodium: 578mg | Potassium: 241mg | Fiber: 2g | Sugar: 4g | Vitamin A: 475IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 3mg

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

READ: Cheeseburger Sliders

Originally posted at Oh Sweet Basil

Instant Pot Buffalo Chicken Dip

Instant Pot Buffalo Chicken Dip

Instant Pot Buffalo Chicken Dip is a huge crowd favorite! Creamy, spicy and cheesy, it’s the perfect dip recipe for your next party!

Our friends are always hosting some fun something at their house and dips are probably what they shine at the most. What is it about a dip that makes you want to dive right in? I mean, it’s hot, cheesy goodness so who am I kidding, who can resist?!!

A chip is being dipped into buffalo chicken dip. There is other chips and carrot sticks in the background.

Buffalo chicken wings are one of Cade’s favorite snacks to munch on and man, I can hardly handle the spiciness! But cool it off a little with ranch, cream cheese, chicken and cheese and I’m officially in.

 

What to Dip with Buffalo Chicken Dip?

Here’s a question though, when you’re serving buffalo chicken dip, what are you serving with it? I mean, I’ve seen bread, chips, celery sticks and even pitas all cut up. So what do you pick?

Now, you can worry about the method of eating said dip later, let’s get to the good stuff. We all love the cheesy spicy goodness of this dip so let’s get started!

A casserole dish filled with buffalo chicken dip. It is covered with melted cheese and sprinkles of parsley on top. There are chips, carrot sticks, and celery sticks next to the dish of dip.

Ingredients Needed for Instant Pot Buffalo Chicken Dip

Your shopping list is short and sweet for this one, and it’s all low calorie and fat free…JK!! It’s not…not at all! But dang, it’s so good! It’s worth an occasional splurge:

  • Cooked and Shredded Chicken
  • Buffalo Sauce
  • Butter
  • Water
  • Ranch Dressing
  • Cream Cheese
  • Shredded Cheddar Cheese 

Small containers of shredded chicken, cheese, hot sauce, ranch dressing and butter.

How to Make Buffalo Chicken Dip in the Instant Pot

It’s super quick and easy to make this dip in the Instant Pot. Just 3 simple steps and you’ll be devouring this deliciousness!

  • Add chicken, butter, buffalo sauce and water to the Instant Pot and cook on high for 3 minutes (valve sealed, quick release when finished).
 

An instant pot with shredded chicken and buffalo sauce. Small bowls of ranch dressing and shredded cheese are in the background.

  • Remove lid, stir in ranch dressing, cream cheese and 1 cup of the cheddar cheese. Put lid on the Instant Pot and stir again.

The pot of an instant pot with shredded chicken, cream cheese, shredded cheese and buffalo sauce.

  • Pour dip into a casserole dish and top with the remaining cheddar cheese. Heat the oven to 400 degrees and place the dish in the oven. Allow it to bake until the cheese is melted.

Now you’re ready to dip just about anything into this dip and lose all self control!

A casserole dish filled with buffalo chicken dip. It is covered with melted cheese and fresh parsley leaves are sprinkled on top. There are chips, carrots and celery next to the dip.

What Sides Go With Buffalo Chicken?

Buffalo chicken can be served with potato salad, green salad, potato wedges, corn on the cob, or baked beans.

Now for vessels to get this dip from the casserole dish to your mouth, we like the following:

  • Celery
  • Bell Peppers
  • Crackers
  • Tortilla Chips
  • Toast Points
  • Broccoli (sounds crazy but it’s good)
  • Cucumber Slices
  • Pita Chips
  • Baguette Slices
  • Baby Carrots

A casserole dish of instant pot buffalo chicken dip. There are two chips that have been dipped into the cheesy dip. Chips, carrots, and celery are next to the dip and a red and white checked tea towel is next the the dish.

What Is Buffalo Sauce Made Of?

Buffalo sauce is a hot sauce generally made with hot sauce, vinegar, Worcestershire sauce and butter.

Will Buffalo Sauce Give You Heartburn?

If you are prone to heartburn, buffalo sauce certainly has the potential to increase heartburn.

A chip that has been dipped in buffalo chicken dip. There is shredded chicken and melted cheese on the chip. More chips are in the background.

How Long Will Buffalo Chicken Dip Keep?

Buffalo chicken dip will keep for 3-5 days in the refrigerator.

Does Buffalo Chicken Dip Need To Be Refrigerated?

Buffalo chicken dip should not sit out at room temperature for more than 2 hours.

Buffalo chicken dip should be stored in the refrigerator.

A casserole dish with buffalo chicken dip. A scoop has be taken out of the dip and there are a couple of chips laying in the dip. The dip is covered in melted cheese and sprinkled with parsley leaves. There are chips, carrots and celery laying next to the dip.

Can You Freeze Buffalo Chicken Dip?

Technically you can freeze buffalo chicken dip; however, I’ve noticed that the dairy can separate from the cheese and chicken as it comes back to temperature upon reheating. The taste is great, but it doesn’t look as appealing.

How to Make Buffalo Chicken Dip in the Slow Cooker

To make a buffalo chicken dip in the slow cooker, place a liner in a crockpot or spray with nonstick cooking spray. Add all of the ingredients and stir together.

Place the lid on and cook on low for 3 hours.

A tortilla chip that has been dipped in buffalo chicken dip. The casserole dish of dip is in the background and you can see part of an instant pot.

Football Recipes in the Instant Pot

Finally, we are all fans of the Instant Pot around here (in fact, check out our Instant Pot Cheat Sheet)! Some of the MOST popular Oh Sweet Basil recipes are Instant Pot recipes!

It only makes sense to make one of our favorite cheesy football game appetizers in the Instant Pot!

It’s quick and easy and it keeps the buffalo chicken dip nice and hot and fresh. 

If you want to try buffalo chicken dip in a fun, festive and football way, try our buffalo chicken dip football appetizer.

A casserole dish of buffalo chicken dip. A spoon is lifting a scoop of dip. There is shredded chicken in buffalo sauce with melted cheese on top. A few fresh parsley leaves are sprinkled on top. Chips and carrots are next to the dish of dip.

Creamy, cheesy and irresistible Instant Pot Buffalo Chicken Dip! Everyone is going to be asking you for this recipe!

A chip dipped in buffalo chicken dip. There is shredded chicken and melted cheese on the chip and a dish of buffalo chicken dip is beneath the chip. More chips are beside the dish.

More Amazing Dips You Will Love!

More Instant Pot Recipes

Raised in the Kitchen - Carrian Cheney

91 days

Our new book is live for preorders!

From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen.

Pre-order now

A chip that has been dipped in buffalo chicken dip. There is shredded chicken and melted cheese on the chip. More chips are in the background.

Print

Instant Pot Buffalo Chicken Dip

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }

A thick, creamy, spicy and cheesy dip perfect for parties!
Course 30+ Easy Dip Recipes You Can’t Stop Eating
Cuisine American
Keyword APPETIZER, cheese dip, chicken, dip, instant pot
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16
Calories 205kcal

Equipment

Ingredients

  • 4 Cups Chicken cooked and shredded
  • 3/4 Cup Buffalo Sauce
  • 2 Tablespoons Butter
  • 1/4 Cup Water
  • 1 Cup Ranch Dressing
  • 8 Ounces Cream Cheese 1 brick
  • 1 1/2 Cups Cheddar Cheese Shredded

Instructions

  • Combine cooked chicken, butter, buffalo sauce, and water in the instant pot. Place the lid on and the valve to seal and cook on high pressure for 3 minutes. Do a quick release.
  • Stir in the ranch dressing, cream cheese and 1 cup of shredded cheddar cheese. Place lid on and wait 5 minutes then stir again.
  • Pour out into a casserole dish. Turn the oven to 400 degrees. Sprinkle the remaining shredded cheddar cheese over the top and bake until cheese is melted. Serve with chips, crackers, or veggies.

Nutrition

Serving: 0.25cup | Calories: 205kcal | Carbohydrates: 2g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 46mg | Sodium: 642mg | Potassium: 65mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg

REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

READ: Instant Pot Buffalo Chicken Dip

Originally posted at Oh Sweet Basil

Brown Butter Scallops

Brown Butter Scallops - Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

Brown Butter Scallops - Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

A fancy night in. NYE. Monday night. Thursday lunch. COVID-date-night…

Yes, THIS is exactly what you need. Perfectly seared scallops with all the foamy butter, garlic and fresh thyme.

It is divine. It is quick. And it is easy. It takes 5 ingredients and just 30 minutes of your time from start to finish.

Serve with this IP mushroom risotto for a complete meal with all the crusty bread. And wine, of course.

Brown Butter Scallops - Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

Brown Butter Scallops

Cook the most perfect scallops every. single. time. So fast and easy to make (just 5 ingredients) yet so so fancy!

entree
Brown Butter Scallops

15 minutes15 minutes

Chungah Rhee

Ingredients:

  • 1 1/4 pounds scallops, about 24
  • Kosher salt and freshly ground black pepper, to taste
  • 6 tablespoons unsalted butter, divided
  • 1 clove garlic, minced
  • 4 sprigs fresh thyme
  • 1 lemon, cut into wedges

Directions:

  1. Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry.
  2. Season scallops with 3/4 teaspoon salt and 1/2 teaspoon pepper.
  3. Melt 1 tablespoon butter in a large skillet over medium high heat. Working in batches, add scallops to the skillet in a single layer and cook, flipping once, until golden brown and translucent in the center, about 1-2 minutes per side. Set aside and keep warm.
  4. Reduce heat to medium low; melt remaining 5 tablespoons butter, 1 tablespoon at a time, until the butter starts to foam. Add garlic and thyme to the skillet, and cook, stirring frequently, until fragrant, about 1 minute.
  5. Return scallops to the skillet; spoon butter over scallops for 1 minute.
  6. Serve immediately with lemon wedges.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

The post Brown Butter Scallops appeared first on Damn Delicious.

Originally posted at Damn Delicious

Thanksgiving leftover sliders

I hope you all had a nice Thanksgiving whatever you chose or were able to do! We had a very nice dinner with a few family members. It takes a lot of time to prepare for a large meal between thinking of what to serve, buying the ingredients, prepping, cooking and cleaning up after for a meal that takes less than 30 minutes to eat. For me I wouldn’t change a thing! We have gone out to dinner only once or twice that I can remember over the years and it is just not the same. Plus I LOVE having leftovers as is or turning them into something else to snack on.

a couple of years I made Thanksgiving egg rolls which were a huge hit. Thanksgiving Leftover Egg Roll. This year I made Thanksgiving leftover sliders which were super easy to make and very tasty a definite keeper. I will make sure to have rolls on hand to make these again next year.


There are also two other recipes we had at the table that I plan on writing about and sharing with you over the next couple of weeks that will also be on our table throughout the year. My daughter made a brussel sprout pomegrante salad that was excellent and I made a butternut squash soup that was fantastic so stay tuned for those. I think the salad would be perfect on your table for this years Christmas dinner.

Print

Thanksgiving leftover sliders

great way to use up some of your leftovers
Course lunch, Snack
Keyword cranberry sauce, dressing, turkey
Prep Time 5 minutes
Cook Time 7 minutes
Author dclarkabal

Ingredients

  • 1 package hawaiin rolls 12 pack or even more
  • 1/2 cup cranberry sauce
  • 1+ cup stuffing
  • 3-4 slices havarti cheese or swiss, provolone whatever you have on hand
  • 1+ cup shredded turkey
  • 1/2 stick butter melted
  • 2 tablespoon dijon mustard

Instructions

  • slice the buns in half length wise. cover one half with cheese slices, add your shredded turkey and then your stuffing
  • on the other half spread your cranberry sauce and then flip that side onto the turkey side.
  • melt the butter and add the dijon mustard.
  • place on a baking sheet. Brush on some of the melted butter dijon mixture and bake for 7-8 minutes.
  • You could bake the turkey cheese side of the buns for 2-3 minutes before adding the cranberry side, it would give the cheese time to melt and let the turkey and stuffing heat up more. Some of the buns got a little browner than I liked because I wanted the cheese to melt.

Originally posted at Cooking at Clark Towers

Crispy Oven Fried Pickles with a Cajun Sauce

These oven fried pickles are super crispy and just as delicious as deep fried, but without the fat. The perfect snacking food for watching the game or anytime you have a craving for fried pickles!

If your like us, then this kind of craving happens often! When we are picking a restaurant to go to, it always gets our vote if they have deep fried pickles on the menu.

When the craving happens at home, its a lot easier to bake these snacks than it is to get out a deep fryer or try to deep fry them in a pot of oil. Trying to get to and stay at the perfect temperature for deep frying is a pain, not to mention all the oil splatters.

When these pickles get super crispy when they get “fried” in the oven anyways, its a no brainer…

a bowl of oven fried pickles with a beer and some dipping sauce

Ingredients You Will Need

  • panko bread crumbs (seasoned if you can find them)
  • regular bread crumbs
  • garlic powder
  • onion powder
  • dried dill
  • eggs
  • milk
  • cornstarch
  • dill pickles!

Tools You Need

  • baking tray – this ones are actually the best we’ve used!
  • baking rack – this is optional, but they work best if you have one.
  • three bowls for the breading

That’s it! See? Simple!

3 bowls for breading the pickles

How to Make Oven Fried Pickles

First Step is to Bread the Pickles

  • Ok, so you will need 3 bowls. One for cornstarch, one for the egg mixture, and one for the breadcrumbs. Get those ready first.
  • Then cut your pickles in thick diagonal slices.
  • Dry the pickles on some paper towel.
  • Bread the pickles by dipping in the cornstarch first, then egg mix, then breadcrumbs.
  • Place on a baking sheet with a rack if you have one. Otherwise just the sheet will do fine.
  • Do this till all the pickles are breaded.

Bake the Pickles

Your going to want your oven hot so put it to 450 degrees and make sure its at temperature before you put the pickles in.

Throw them in the hot oven and bake for 3 mins. Then take them out of the oven and spray or brush the pickles with some oil. (This avocado oil or coconut oil spray is our choice for this) If you don’t have spray, you can paint some oil on the pickles with a brush. Sometimes just brushing the pickles works better than the spray…

Put them back in the oven and cook for another 5 mins. Then flip them over, spray or brush the other side with oil and bake for another 5 mins.

And your done! See, so much easier than deep frying!

process pictures showing how to make oven fried pickles

Tips for Making Perfect Oven Fried Pickles

  • The way you cut your pickles matters. We have tried cutting them in spears and also in rounds and then like these ones, on a diagonal. The diagonal works best because it makes a thin fried pickle, but its still a decent size. Rounds are just too small and spears are nice, but too thick.
  • Make sure to dry off excess liquid from the pickles before breading. This helps the batter stick better!
  • Make sure to thoroughly coat the pickles in the cornstarch. Don’t skip this step or the egg mix wont stick.
  • When you spray or brush the oil on the pickles, make sure to coat the whole pickle. This will ensure that they get nice and crunchy and evenly browned.
a fried pickle being dipped in the sauce

Cajun Dipping Sauce

We love this cajun sauce for dipping our oven fried pickles. Its the perfect blend of creamy, spice and tang. Super flavorful!

Its super easy to make! Just mix all the ingredients in a bowl and let it sit for 30 mins before eating it if you can.

The Best Cajun Seasoning

Our favorite store bought cajun seasoning is by Cape Herb & Spice. I actually LOVE all of their seasonings! They are from South Africa and they have no artificial flavors or colours, no added MSG, no preservatives, and they are non GMO. I love all that and I think they have really great flavor!

Anyways, to get your hands on the Louisiana Cajun seasoning that we used in this recipe you can find it at Amazon.ca (not .com for some reason) and well.ca. I’ve also seen them at Choices Markets.

Not a sponsored post, we just love these spices 🙂

Other Dipping Sauce Options

Of course there are other options when it comes to sauce… It all depends on personal tastes. Here are a couple others you might like:

an oven fried pickle with a bite taken out of it!

Frequently Asked Questions

Can you freeze fried pickles?

The short answer to this is no, why bother? That said, I think you could probably freeze them after they are breaded… If you try this, when you go to cook them, cook them from frozen. Don’t let them thaw first or they will get all soggy.

We don’t recommend freezing these.

Are fried pickles healthy?

I wouldn’t go so far as to call these health food. However, oven fried pickles are healthier than deep fried pickles. Just because the amount of fat is greatly reduced.

a bowl of baked pickles

Other Appetizer Recipes You Might Like

If you’ve tried this oven fried pickle recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below.  We love hearing from you! 

We love to see your creations!  Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM

Print

Oven Fried Pickles

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }
These oven fried pickles are super crispy and just as delicious as deep fried, but without the fat. We share our best tips for perfect crispy pickles!
Course Appetizer
Cuisine Canadian
Keyword fried pickles, oven fried, oven fried pickles
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 236kcal
Author Julie & Debbie

Ingredients

IN BOWL 1

  • 1/4 cup cornstarch

IN BOWL 2

  • 1 large egg beaten
  • 1 tbsp milk

IN BOWL 3

  • 1/2 cup unseasoned panko crumbs
  • 1/2 cup bread crumbs
  • 1/2 tsp salt omit if your panko is pre-seasoned
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp dried dill

FOR THE PICKLES

  • 5-6 pickles sliced thick on a diagonal
  • oil or oil spray avocado or coconut works best

FOR THE SAUCE

  • 1/2 cup mayo
  • 1 tsp lime juice
  • 1/2 clove garlic minced
  • 1 tsp cajun spice
  • salt and pepper to taste

Instructions

MAKE THE SAUCE

  • To make the sauce, combine all the ingredients in a bowl and mix well. Cover and put it in the fridge until you are ready to use it.

BREAD THE PICKLES

  • Preheat your oven to 450 degrees.
  • Get out three bowls. In bowl 1, add the cornstarch. In bowl 2, crack the egg, add a little milk and beat it with a fork. In bowl 3 mix the bread crumbs, salt, garlic powder, onion powder, and dill.
  • Next, cut the pickles on a diagonal about 1/4 inch thick. Dry them off with some paper towel before breading.
  • Start coating the pickles. First dip them, one at a time in the cornstarch mixture. Coat them well and then tap off any extra. Then dip the pickle into the egg. Let any excess drip off and place the pickle in the panko crumbs. Coat it well and then place the pickle on the a baking tray. Use a rack on your baking tray if you have it.
  • Repeat with the rest of the pickles.
  • Throw them in the hot oven and bake for 3 mins. Then take them out of the oven and spray or brush the pickles with some oil. (This avocado oil or coconut oil spray is our choice for this) If you don’t have spray, you can paint some oil on the pickles with a brush. Sometimes just brushing the pickles works better than the spray…
  • Put them back in the oven and cook for another 5 mins. Then flip them over, spray or brush the other side with oil and bake for another 5 mins.
    Serve them hot!

Notes

Nutrition values are for 1/4 of the recipe without the dipping sauce. 

Tips for Making Perfect Oven Fried Pickles

  • The way you cut your pickles matters. We have tried cutting them in spears and also in rounds and then like these ones, on a diagonal. The diagonal works best because it makes a thin fried pickle, but its still a decent size. Rounds are just too small and spears are nice, but too thick.
  • Make sure to dry off excess liquid from the pickles before breading. This helps the batter stick better!
  • Make sure to thoroughly coat the pickles in the cornstarch. Don’t skip this step or the egg mix wont stick.
  • When you spray or brush the oil on the pickles, make sure to coat the whole pickle. This will ensure that they get nice and crunchy and evenly browned.

Nutrition

Serving: 0.25recipe | Calories: 236kcal | Carbohydrates: 19g | Protein: 4g | Fat: 16g | Fiber: 2g | Sugar: 2g

The post Crispy Oven Fried Pickles with a Cajun Sauce appeared first on Cooks With Cocktails.

Originally posted at Cooks with Cocktails