Easy - Extra Helpings

8 Easy Recipes with Tortillas

Tortilla filling recipe ideas — A few tortillas, infinite possibilities

If you have tortillas, you can make a great dinner. Many, many delicious meals can be made with the right well-spiced tortilla filling recipe, couple of toppings, and cheese. If you have crema or guacamole, that will take it to a whole other level. It doesn’t matter if you’re craving crispy fajitas, saucy chilaquiles, or spicy enchiladas; they all start with a pack of corn or flour tortillas. These are eight of our favorite tortilla-based dinners.

Easy tortilla filling recipes

1. Steak fajitas

steak tortilla filling recipe — Steak fajitas

We like fajitas with steak and tangy slaw. If you’re looking for a vegetarian tortilla filling, they’re just as good with tofu. What sets fajitas apart is that you grill the meat or veggies and then everyone makes their own at the table. This activity is fun and kid-friendly.

2. Cheesy black bean and chicken enchiladas

enchilada tortilla filling recipe — Gloriously melty cheese

To make enchiladas, we wrap tortillas around our favorite tortilla filling recipe ( it can be anything from quinoa to chicken), pile the wraps in a casserole pan, and top with mole sauce or green sauce. After that, we place them in the oven to melt on some cheese. A warm pan of enchiladas is always a welcome dinner.

3. Chilaquiles with egg and avocado

chilaquiles with tortillas, filling, eggs, and avocado

Chilaquiles are a traditional Mexican breakfast dish based on crisp tortillas covered in sauce. Sometimes the tortillas stay crispy, but sometimes they sit in the sauce long enough to get a little soft. It’s the perfect balance of crunchy, creamy, tangy, and hearty.

4. Spiced chicken and squash tostadas

In a tostada, the tortilla filling is piled on top of crispy corn tortillas. The crunchy tortillas provide a delightful contrast to fillings like squash and chicken, black beans and pickled red onions, or chorizo.

5. Tacos with spicy ground beef filling

tacos with spicy beef tortilla filling recipe

In their most simple form, tacos are really just tortillas folded around a filling. That’s all it takes to make a perfect meal sometimes. We use two tortillas to make our tacos durable and fill them up with chili-spiced fish, zucchini, or tempura squash and spicy mayo.

6. Chicken and black bean burrito bowl

Ok, this isn’t technically a tortilla filling recipe; it’s more of a tortilla bedding recipe, but it’s delicious nonetheless. The burrito bowl is Tex-Mex, California-Mex, or fusion at its finest. It’s a simple, satisfying, and healthful dinner. If you’re not in the mood for chicken, this smoky pork burrito bowl is delicious, too.

7. Crispy smoked gouda quesadillas

cheese quesadillas with salad — This quesadilla got a makeover with smoked gouda

Quesadillas have it all. The tortilla is crispy, and the filling is perfectly gooey and warm. Best of all, you can put pretty much anything in them. Just sauté any meat and vegetables that you have in the fridge, tuck them in a tortilla with a generous amount of cheese, and griddle away. We love this version with smoky gouda.

8. A hot bowl of tortilla soup

Tortilla soup is another killer Tex-Mex favorite, a brothy tomato soup topped with the clear highlight of the dinner: crispy tortilla strips.

Three Spices for Your Roasted Pumpkin Seeds

Carving pumpkins in one of the greatest activities of fall. Culinarily speaking, however, the best part comes right after you create your jack o’lantern: making roasted pumpkin seeds. From a food-loving grown-up perspective, the entire pumpkin carving ordeal may just be an excuse to pull out the pumpkin seed seasoning.

How to Roast Pumpkin Seeds

Pumpkin seeds, or pepitas, are a true culinary treasure. To make roasted pumpkin seeds at home, the first thing you’ll need is a pumpkin. It doesn’t need to be a small sugar pumpkin. A large carving pumpkin will work perfectly.

To get at the seeds and preserve the shell for carving, you’ll want to cut a lid. With a sharp knife, cut around the stem in a circle or shape of your choosing. Angle the tip of the knife slightly towards the stem, that way you’ll create a wedge-shaped lid that will sit snuggly in your pumpkin without falling through.

Now it’s time to scoop out all those gooey pumpkin seeds. Each pumpkin holds a different quantity of seeds, so don’t bank on having a pumpkin seed feast until you’re sure you’ve got plenty. If you want a guarantee, invite friends over for a carving (and eating) party. Scrape the inside of the pumpking with a large spoon to clean out the seeds. It’s ok if things get a little messy.

Before you roast, you want to rinse the seeds in a big bowl of water to remove the orange slime. Then, the take seeds and place them on a dish towel on the counter. Pat them dry with a towel. You’re now ready to roast and season pumpkin seeds.

Basic Pumpkin Seed Seasoning

This simple roasted pumpkin seed seasoning is the classic. Preheat the oven to 300°F, then arrange your seeds in one layer on a baking sheet and with a bit of olive oil and a good pinch of salt. Roast for about 30 minutes, until they’re dry and browned. Remove from the oven, sprinkle with a little more salt if you like, and you’re done.

Sweet Roasted Pumpkin Seed Seasoning

The flavors of pumpkin pie obviously pair well with roasted pumpkin seeds. The trick is in getting the nutmeg and cinnamon to stick to slimy seeds. The glue? Egg white. To make a batch of these, you’ll need at least 3 cups of washed, dried seeds from two to three large pumpkins. Start by whisking together one egg white with a teaspoon of water until foamy. Add 1/3 cup of brown sugar and big pinches of cinnamon and nutmeg (throw in ginger and cloves, too, if you have them). Whisk in a pinch of salt, then add the seeds. Use a wooden spoon to help you coat the seeds, then scoop onto a parchment-lined baking sheet and roast in a 300°F oven for about 30 minutes, tossing every 10 minutes, until the seeds are dry.

Spicy Pumpkin Seed Seasoning

pumpkin seeds with spicy seasoning — Roasted pumpkin seeds with sweet seasoning

Getting spice to stick to your seeds requires the same cooking know-how you acquired in the sweet take, above. Again, start with at least 3 cups of seeds, then whip up an egg white until thick and foamy with a teaspoon of water and add just 2 tablespoons of sugar. Throw in big pinches of your favorite hot spices: we combined smoky chipotle chili powder, peppery ancho chili powder, and cayenne for pure heat. Get some salt in there too, to make the flavors pop. If you’re not a spicy food lover, opt for smoked paprika instead. Same deal for roasting: throw the seeds in one layer on a parchment-lined sheet, then roast until dry in a 300°F oven, tossing every 10 minutes, for about 30 minutes.

In the mood for more pumpkin? Try these festive twists on pumpkin pie.

What to Make with Summer Tomatoes

If you’re a true tomato lover, you spend October through June just biding your time. When late summer hits, you thrive. There’s just nothing like summer tomatoes.

Good tomatoes are a thing of beauty, but unfortunately they’re hard to come by. If you’re lucky enough to get your hands on one of these gloriously ripe vegetable-ish fruits, you’ll want to choose a recipe that will let it shine. Save the slow cooking for winter, and savor these beauties in their natural state.

summer tomato toast — Simple tomato perfection

For purists, this means the tomato sandwich. It’s so simple that it doesn’t require a recipe. Just toast a piece of bread, slather on mayo, and layer on those thick tomato slices. After that, top with salt and eat. If the tomatoes are good, this will be delicious even with the most standard sandwich bread and mass-market mayonnaise. If you go all out with country bread, fancy mayo, and flaky salt; you’ll be rewarded with a truly transcendent snack.

If you’re not full after that, try these three hearty dinners that make the most of summer tomatoes.

Chicken & Brown Butter Rice with Corn & Tomatoes

Go for it; combine tomato and rice in one bite

Tomato, Watermelon & Farro Salad with Seared Halloumi

These thick tomato wedges are paired with halloumi and watermelon for a salad that’s salty, sweet, and juicy

Greek-Style Chicken Thighs & Bruschetta with Za’atar-Honey Slaw

Try some of our other favorite za’atar recipes

A Lemon Curd Icebox Cake to Ring in Warm Weather

This lovely light dessert comes from chef Lauren Katz. Her version of the recipe calls for homemade lemon curd, but the store bought variety would work well too. This cake is easy to pull together, but needs to chill for at least 6 hours, so plan ahead.

lemon curd icebox cake slice — Just look at those layers

I like to think of this as a cross between ice cream cake and frozen lemon meringue pie. The recipe is based on one of my favorite things to make: tart and luscious lemon curd. Two other easily accessible ingredients, whipped cream and graham crackers, play a supporting role. The cake itself is easy to make; the layering process is one of my ultimate forms of zen. The best part (second to eating it) is that I always end up with some extra lemon curd to mix into yogurt, spread on toast, and spoon into ice cream throughout the week.

Lemon Curd Icebox Cake

For the lemon curd

4 large eggs
4 large egg yolks
1/2 cup granulated sugar
2 Tbsp lemon zest
1 cup freshly squeezed lemon juice (from about 7 lemons)
1/4 tsp salt
1/2 stick room temperature butter, diced
1 14-oz can sweetened condensed milk

For the cake

1 batch homemade lemon curd (or store bought)
1 Tbsp lemon zest
2 cups heavy whipping cream
18 full graham cracker sheets

Make the lemon curd:

1. In a small pot, combine the eggs, egg yolks, and sugar. Whisk until thoroughly combined, then stir in the lemon juice, salt, and 2 tablespoons of the lemon zest.

2. Cook on medium, stirring constantly, for 4 to 6 minutes, or until the mixture is thickened and coats the back of a wooden spoon (you should be able to run your finger through the mixture on the spoon and leave a trail). Transfer to a fine mesh strainer set over a medium bowl and strain thoroughly to remove any lumps.

3. While the mixture is still hot, gradually whisk in the butter until melted and combined, then whisk in the sweetened condensed milk. Let cool to room temperature.

Assemble the icebox cake:

1. Using a hand mixer or stand mixer, whisk the heavy cream on high until slightly thickened. Add the lemon zest and continue to whisk until stiff peaks form.

2. Line an 8 x 5 inch loaf pan with plastic wrap, leaving a 3-inch overhang on each side. Cover the bottom of the pan with a layer of graham crackers (breaking into small pieces if necessary). Spread an even layer of lemon curd over the crackers, followed by an even layer of whipped cream over the curd. Repeat layering until you’ve reached the top (ideally ending with a layer of graham crackers). Tightly cover with the plastic wrap and freeze until firm, about 6 hours.

3. When ready to serve, unwrap the plastic on top of the cake, then invert the pan onto a serving dish. Carefully remove the pan and plastic wrap. Slice and enjoy!

lemon curd icebox cake oozing — Seriously, how good does this look?

Looking for more easy desserts? Try these five-ingredient blondies.

The Perfect Pancake Recipe For Any Brunch

Do you have a favorite pancake recipe? When it comes to the perfect short stack, there’s plenty of room for taste. Some people live for a tall stack of simple fluffy cakes, while others aren’t happy unless their pancakes have the perfect buttery crunch. No matter what mood you’re in, there’s a pancake for you. Use our guide below to find the perfect pancake recipe for any occasion.

pancake recipe for brunch — Pass the syrup, please

A sky-high and fluffy pancake recipe

If your ideal pancake is as airy and light as a down pillow, this is the trick for you: whip your egg whites. When you’re making the batter, separate the eggs. Incorporate the egg yolks with the wet ingredients, and reserve the egg whites. After the rest of the batter has come together, whip the egg whites until they reach the stiff peak stage. Then, gently incorporate them into your pancake batter. The result will be a cake with a super bubbly and airy texture. Check out this pancake recipe from Serious Eats for a step-by-step guide.

If you like it extra crispy

A crispy pancake is born in the pan. If you’re craving a cake with a delicate and shattery edge, you can’t be shy with the butter. That’s the lesson that Jake Lieber, the chef de cuisine at Brooklyn brunch hotspot Chez ma Tante, learned when he was developing their beloved pancakes. Fortunately for brunch lovers nationwide, The New York Times documented his cooking technique for all to try. Try Chez ma Tante’s crispy, custardy cakes here.

A candied pancake recipe for caramel lovers

Craving something sweet? These caramelized pancakes blur the line between breakfast and dessert, and for that, we are grateful. The technique here is pure genius. It originally comes from Lukas Volger’s Start Simple, and is summarized neatly over at Epicurious. Here, the magic starts after the pancake is finished cooking. Simply take your finished cake and return it to the pan. Add the amount of maple syrup you would normally pour on a finished pancake, and wait. The heat will caramelize the syrup, forming a thin candy shell around the pancake. Not only does this treatment add a sweet crunch to the finished cake, it prevents the pancakes from soaking up the syrup and getting soggy. Try this method with your favorite pancake recipe.

Pancakes for the add-in lover

If you like your pancakes choc full of everything, you can pretty much use any of these recipes as a base. When it comes time to add-ins, don’t be afraid to get creative (blueberries! chocolate chips! m&ms!). As long as you stick to a few basic guidelines, your breakfast will be delicious. Most importantly, you don’t want to overmix your batter. To avoid this, add your goodies after the cake is already in the pan. Just ladle in your batter, sprinkle the add-ins over the top, and proceed as planned. If you’re using frozen berries, it’s a good idea to let them thaw first, or they might stop your pancake from cooking all the way through. King Arthur Flour has a classic blueberry pancake recipe that’s sure to please the masses.

Two Bean Soup Recipes to Refresh Your Pantry Routine

When Chef Alex Saggiomo found himself with an excess of beans, he turned to Nancy Silverton. Her book A Twist of the Wrist is full of recipes that can be executed with mostly pantry staples. There, he found two recipes for bean soup: one Italian, one southwestern. Between the two, you’ll find the perfect beans for any occasion.

Black bean soup recipe with avocado relish — Black bean soup with avocado relish

These recipes use canned beans, which means they come together quickly. From shelf to bowl, each soup takes about 20 minutes. While there are some fresh elements, the bulk of both soups can be made with pantry staples. Just think of the fresh ingredients as optional added flair.

Tuscan Bean Soup

yields 4 servings

4 15-ounce cans creamy beans (great northern beans, cannellini, giant white beans)
6 garlic cloves, grated
3 tsp kosher salt
2 tsp thyme leaves
4 large basil leaves
2 cups Napa cabbage, shredded
1/4 cup Parmesan cheese, grated
Olive oil (optional)
Prosciutto slices (optional)

1. In a large pot, combine the beans (and their liquid), garlic, salt, thyme, basil, and 2 cups of water; bring to a boil over high heat. Reduce the heat to low and simmer, stirring occasionally, 4 to 5 minutes, or until the flavors meld.

2. Remove 1 1/2 cups of beans from the soup; set aside. Using an immersion blender, food processor, or blender, puree until smooth.

3.Add the reserved beans and shredded cabbage to the soup; cook, stirring occasionally, 4 to 5 minutes, or until the cabbage is slightly wilted. Season with salt and pepper to taste.

4. Divide the soup evenly among four bowls. Top each with 1TB of Parmesan cheese. If using, add a drizzle of olive oil and a slice of prosciutto.

Finish with prosciutto and a little olive oil

Spicy Black Bean Soup

yields 4 servings

1 small onion, roughly chopped
4 garlic cloves, grated
4 15-ounce cans black beans
1 cup green chile salsa
2TB cilantro leaves
1 lime, zested and juiced
1 scallion, thinly sliced
1 avocado, ripe
Sour cream (optional)
Hot sauce (optional)

1. In a large pot, heat 3TB of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

2. Add the beans (and their liquid); season with salt and pepper. Bring to a boil over high heat; once boiling, reduce the heat to low and simmer, stirring occasionally, 4 to 5 minutes.

3. Add the salsa; stir to combine. Remove from heat and season with salt and pepper to taste. Using an immersion blender, food processor, or blender, puree until smooth.

4. In a small bowl, combine the cilantro, lime zest and juice, scallion, and avocado; season with salt and pepper to taste. Divide the soup evenly among four bowls. Top with the relish, and drizzle with sour cream and hot sauce if using. Enjoy!

In the mood for dessert? Try this sweet and savory shortbread recipe.

Four Tips for Easy Work From Home Lunches

Working from home can be unpredictable. Sometimes there’s a lull in the middle of the day, and you find the time to take a break and make something special. Other days, things are so busy that you can only grab a minute to eat a few spoonfuls of peanut butter before you jump back online. No matter what type of day you’re having, a good work from home lunch is important for keeping you alert and happy all afternoon.

Here’s how the team at Blue Apron makes work from home lunch a treat, even on those rushed days.

Switch things up

I was getting tired of eating the same turkey sandwich for lunch so I decided to deconstruct it into a salad. You can do this with whatever produce you have at home, just top it off with a simple vinaigrette. I also sprinkled some dill on top, as it was about to go bad in my fridge. Chef tip: fresh herbs are a great way to add lots of flavor to a salad! — Chef Sarah Entwistle

Turkey sandwich salad for work from home lunch — Turkey sandwich, but make it a salad

Reinvent your leftovers

This week I made a salad with chopped romaine, sesame seeds, lightly sautéed snow peas, and a tahini-ponzu dressing. I had some leftover chicken from dinner, and I tossed that on top for extra protein. I also sautéed the snow peas for 1-2 minutes, just to make them a bit more tender. — Chef Ashley Giddens

Give yesterday’s noodles new life

When you’re reheating pasta, drizzle a little water into the bowl (I use my fingertips to kind of “spray” water) before microwaving, it gives the noodles new life. Sometimes I’ll even make a little extra sauce on the side so that when I reheat and stir it together they’re still nice and coated with sauce. — Chef Emily Ziemski

Peanut noodles with tofu for work from home lunch — Crispy tofu & spicy peanut sauce with marinated carrots

Work in advance

You can make a big batch of pancake batter ahead of time. The longer the batter sits, the more it “ferments” and builds flavor. Pancakes for lunch? Yes! In these weird WFH times, don’t be afraid of treating yourself to comfort foods. — Chef Emily Ziemski

Pancakes for work from home lunch — Pancakes for lunch? Why not!

This Simple Shortbread Recipe Is the Sweet (or Savory!) Treat You Need

Cheese and herb shortbread — Sweet & savory

We like to think of shortbread as a day-to-evening cookie. The buttery, crisp base transitions smoothly from sweet to savory, and has the ability to fit perfectly on a cheese plate or a cookie plate. It’s the butter and flour equivalent of a little black dress.

Best of all? This shortbread recipe is simple. The base of the dough is only 4 ingredients. Our version includes cheese and herbs for a sweet and savory cookie that pairs perfectly with cocktail hour. If you’re more of a true dessert person, you can take a little creative license here: swap the herbs and cheese for vanilla and lavender, orange zest and poppy seeds, or any of your favorite baking spices.

Herb & Cheese Shortbreads

Recipe by Chef Alex Saggiomo

2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoon kosher salt
2 tsp finely chopped herbs (rosemary, sage, thyme, marjoram)
1/2 cup finely grated cheese (Gruyere, Parmesan, Aged Cheddar, Manchego)
2 sticks unsalted butter, at room temperature

Place the flour, sugar, herbs, salt, and cheese into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands; if not, add a tablespoon of water and pulse until combined.

Place a large sheet of plastic wrap on a work surface and transfer the dough onto it. Form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour.

Preheat the oven to 375°F. Line 2 baking sheets with parchment paper. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 11 to 13 minutes.

Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve. Yields 24 cookies.

Want even more simple dessert recipes? Try these 5 ingredient brownies.

Simple shortbread recipe — Grab a cookie

Zabaglione with Fresh Berries

A Bronx-Italian Sunday supper is a lot of things — cheesy! meaty! melty! hearty! — but “light” is not one of them. The perfect way to end such a meal, then, is with an airy and pillowy zabaglione. A whipped, Italian-style custard, zabaglione is traditionally flavored with Marsala, but subbing in Vin Santo (another sweet dessert wine) is a Petroni family tradition, and pairs beautifully with fresh berries as a garnish.

A few tips to set you on the fast track to zabaglione success: first, while the recipe is rather simple, it does require your full attention, so don’t walk away in the middle! Make sure you have a sturdy whisk to work with, as well as a bowl large enough to rest comfortably on top of the pot without the bottom of it touching the water. In under ten minutes, you’ll have a dessert impressive enough to serve to Nonna (without sending her into a food coma).

Zabaglione with Fresh Berries

Serves: 4
Time: 10 – 15 minutes

Ingredients

4 large egg yolks
1/4 cup Vin Santo (or Marsala wine)
1/4 cup sugar
Pinch of Kosher salt
Fresh berries, for serving

Method

Start the zabaglione:
Fill a large pot with enough water to reach 2 inches up the side. Heat on medium until simmering. Adjust the heat to maintain a constant simmer; the water should not boil. In a large bowl, whisk together the egg yolks and sugar until the sugar is dissolved.
Finish & serve your dish:
Add the Vin Santo and a pinch of salt. Place the bowl on top of the pot, making sure that the bottom doesn’t touch the water. Cook, whisking constantly, 4 to 5 minutes, or until the mixture has thickened (the whisk will leave tracks and the zabaglione will begin to pull away from the sides of the bowl). Remove from the heat and continue to whisk 1 to 2 minutes, or until aerated and slightly cooled. Divide the finished zabaglione between four glasses; top with the berries. Enjoy!

Greenmarket Inspo: Indian Smashed Cucumber Salad

Every week, our test kitchen team pays an early morning visit to New York City’s biggest farmers market: the Union Square Greenmarket in Manhattan. Comprised of over 70 stalls bursting with flowers, local products, and beautiful seasonal produce, it’s the perfect place for a hit of mid-week inspiration. Follow us on Instagram to tag along (bring a tote bag, it’s impossible to leave empty handed!) and see what we decide to make with our market haul.

Cucumbers don’t get a lot of love, but they’re secretly a summer produce MVP. Crisp and cooling, they require little more than slicing before they’re ready to enjoy, making them a great picnic or beach snack, crudite platter addition, or pairing for dips. When you do feel like dressing them up, however, cucumbers also take well to all manner of flavor combinations, and feature in many global cuisines.

This salad eats like a deconstructed raita, the Indian cucumber and yogurt condiment that’s a favorite dip for naan or cooling topper for curries. We use (garlic-spiked) yogurt as a creamy swoosh on the bottom of the plate, then pile on the spice-and-nut coated cukes. A flurry of herbs and flaky salt add the ideal fresh and crunchy finish.

Indian Smashed Cucumber Salad

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Serves 6

Ingredients

10 Persian cucumbers, cut into 1-inch pieces
1 tbsp mustard seeds
1 tbsp cumin seeds
¼ cup roasted cashews, finely chopped
⅛ tsp crushed red pepper flakes
1 cup full-fat yogurt
1 clove garlic, finely grated
1 lime
A few sprigs cilantro, leaves and tender stems roughly chopped
A few sprigs mint, leaves roughly chopped or torn
Olive oil
Kosher salt & freshly ground black pepper
Flaky sea salt

Method

1. Smash & drain the cucumbers:

Working one piece at a time, place the cucumber pieces on a cutting board. Using the flat side of your knife, smash to flatten each piece. Transfer the smashed cucumbers to a strainer set over a large bowl; season with salt and pepper and toss to coat. Set aside to drain at least 10 minutes.

2. Make the coating:

While the cucumbers drain, in a medium pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the mustard seeds and cumin seeds. Cook, stirring constantly, 1 to 2 minutes, or until fragrant and the mustard seeds begin to pop in the pan. Turn off the heat. Stir in the chopped cashews and red pepper flakes. Season with salt and pepper.

3. Season the yogurt:

In a bowl, combine the yogurt and garlic paste; season with salt and pepper.

4. Dress the cucumbers & serve your dish:

Discard any liquid drained from the smashed cucumbers; place the cucumbers in the bowl. Add the coating and a drizzle of olive oil; season with salt and pepper. Swoosh the seasoned yogurt into an even layer on a serving platter. Top with the dressed cucumbers. Garnish with the cilantro, mint, and flaky salt. Enjoy!

Five-Ingredient Corn Dogs

When’s the last time you enjoyed a corn dog? If you’re like us, it’s been a few years. Maybe even a decade? We had forgotten about our love for this portable snack, lunch, and/or dinner, but now it is back in full force. After testing this recipe, we all agreed that we should to be eating far more of them. And not just at fall fairs.

Why? Well, there are a few reasons why this savory treat has sparked such a passionate response. They’re easy to make (our recipe is only five ingredients!), they don’t require utensils, and they pack up perfectly for fall picnics! Plus, they’re DELICIOUS. So, without further ado, here’s the recipe that reignited our latest love affair.

Read on for the recipe.

5 Ingredient Corn Dogs

INGREDIENTS
1 Cup Corn Dog Mix
1 Egg
3/4 Cups Milk
8 Hot Dogs
Canola Oil (approx. 48 Fl Oz. Bottle)

EQUIPMENT
6 Inch Skewers
Candy Thermometer

COOKING INSTRUCTIONS

Homemade corn dog mix by mixing together:

½ Cup Cornmeal
1 & 1/3 Cup All-Purpose Flour
¼ Cup Sugar
1 Tablespoon Baking Powder
¼ Teaspoon Salt
½ Teaspoon Smoked Paprika
½ Teaspoon Ground Onion Powder
½ Teaspoon Ground Garlic Powder

Pour batter into a large drinking glass or cocktail shaker. This sounds strange, but actually makes for the perfect vessel for coating the hot dogs.

In a large wide pot, heat about 3 inches worth of canola oil until a candy thermometer reads 375 degrees.

Carefully insert 1 skewer into each hot dog, leaving 1 inch to use to hold the corndog. Dip hot dogs into batter one at a time. Carefully place in the deep fryer you made out of the pot and canola oil. Fry for 3 to 4 minutes or until golden brown. Remove and set on paper towel. Season with salt and serve with condiments.

Enjoy!

Pick the Right Slider for Your Fourth of July

What’s the most irresistible part of your barbecue buffet? The slider platter, of course. For one, the slider doesn’t force you to commit to just one entrée; it gives you the ultimate mix and match opportunity. Three bites of perfectly ratio-ed ingredients, endlessly customizable, and in miniature form – who could say no? Sign us up.

So why is it that our love for sliders flares up around this time of year? Perhaps because the slider fits into the Fourth of July narrative: mini slider patties seeking independence from the big, traditional burger! Seceding from their whole! Not sure where we’re going with this, but we are sure that sliders feel right at home on our plates (or simply in our hands) for Independence Day.

So, we’re rounding up five of our favorite slider recipes – some vegetarian, some not – so that you can outfit your FOJ table with some seriously delicious morsels. What are we waiting for? Let’s slide right into it!

1. Buttermilk Fried Chicken Sliders with Homemade Pickles & Coleslaw

2. Pulled Chicken Sliders with Homemade Pickles & Mexican-Style Corn

3. Lamb & Beef Sliders with Harissa-Labneh Sauce & Cucumber Salad

4. Beet, Goat Cheese & Apple Sliders with Fingerling Potato Salad

5. Turkey Burger Sliders with Brioche Buns & Toasted Hazelnut and Arugula Salad

Looking for a sweet treat to round out your dinner spread? Try this strawberry and pretzel ice cream pie.

Happy cooking!