Tag: bread crumbs

Swedish Meatballs
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Swedish Meatballs are a favorite, and best of all, they’re easy to make.

Tender homemade meatballs are simmered in a savory cream sauce for a weeknight favorite. Serve it over egg noodles or mashed potatoes.

An Easy Weeknight Meal
- They make a delicious main dish over potatoes, noodles, or rice; kids love them!
- Use homemade or frozen meatballs.
- Add mushrooms, onions, or sour cream if you’d like.
Ingredients in Swedish Meatballs

Meatballs – Meatballs made with ground beef and pork have great flavor, but you can use all ground beef if you prefer. Choose lean beef (not extra lean) for the best flavor. Frozen meatballs can be used in place of homemade. Traditional Swedish meatballs have some warm spices in the meat mixture, as I’ve added in the recipe below.

Swedish Meatball Sauce—This sauce is simple. It’s made from a mixture of beef stock and heavy cream thickened with a bit of flour. Soy sauce is frequently added to a traditional Swedish meatball sauce, it adds salt and umami (savory flavor).

Variations
- If you want to add onion, cook ½ finely diced onion in the butter before adding the flour.
- Some or all of the heavy cream can be replaced with sour cream but the flavor will be more similar to a stroganoff.
- If you use beef broth instead of beef stock, you may need to add a bouillon cube, as the flavor may be lighter.
How to Make Swedish Meatballs

These all-purpose meatballs come out juicy and tender every time!
1. Combine the meatball ingredients in a bowl and form meatballs (recipe below).
2. Brown the meatballs in a large skillet and set aside.
3. Cook butter and flour. Whisk in broth and cream smooth. Season and simmer meatballs in the sauce until cooked through.
Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.

Serving Suggestions

Move over Ikea – homemade Swedish meatballs are easy to make! We love to serve this dish over a bed of egg noodles but they’re great spooned over rice or mashed potatoes too.

Storing Swedish Meatballs
- The meatballs can be assembled up to 48 hours in advance or frozen until they’re ready to use.
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.
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Swedish Meatballs

These Swedish meatballs are cooked in a creamy, mouthwatering gravy.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

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To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).

Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.

To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.

Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.

Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.

Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.

*If you replace the beef stock with beef broth, you may need to add extra seasoning or a bit of bouillon.
Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce.
If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F.
Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Calories: 397 | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 666mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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October 17, 2024
Chicken Cordon Bleu
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Chicken Cordon Bleu is a fancy-sounding dish that’s actually easy to make at home.

In this recipe, tender chicken breasts, smoky ham and swiss cheese are rolled jelly roll style and baked in the oven until the chicken is tender and juicy.

To make it extra special, it’s served with a simple creamy Dijon sauce.
Chicken Cordon Bleu is a fancy-sounding French dish that’s surprisingly easy to make at home. “Cordon Bleu” translates from French to blue ribbon.

This dish is made with chicken breasts filled with ham and Swiss cheese and then breaded and fried or baked.

It’s easy to make with simple ingredients.

This recipe is oven-baked to make it easy.

The Swiss cheese can be replaced with your favorite.

This chicken cordon bleu recipe can be made ahead of time and baked before serving.
What You’ll Need To Make Cordon Bleu

Chicken: Choose smaller chicken breasts if possible (around 5 to 6 oz) so the rolls don’t get too big. Pound the chicken to ½-inch thick using the flat side of a meat mallet.

Ham: Thin slices of deli ham are the easiest to roll, but leftover baked ham can be used in for cordon bleu as well. If using leftover ham, it can be diced or thinly sliced. Substitute ham for prosciutto or smoked turkey if you’d like.

Cheese: Swiss cheese is the traditional choice for cordon bleu. Swap out the Swiss for provolone (slightly tangy) or even cheddar cheese!

Breadcrumbs: I prefer the finer crumbs of seasoned breadcrumbs for a light, even coating. You can replace it with seasoned Panko breadcrumbs or use a combination.

How to Make Seasoned Bread Crumbs

To make bread crumbs, run dry bread through a food processor. If you have regular bread crumbs or Panko crumbs, they can be seasoned by adding 1/4 teaspoon each of garlic powder, onion powder, and salt. Stir in 1/2 teaspoon parsley and a pinch of oregano.

Chicken Cordon Bleu Sauce

This cordon bleu sauce recipe is an easy homemade Dijon cream sauce. It’s simple to make with of Dijon mustard, Worcestershire sauce, and parmesan cheese.

Not only does this sauce pair well with my chicken cordon bleu recipe, it’s also great on veggies.

How to Prepare Chicken for Rolling
1. Place a boneless skinless chicken breast on a cutting board and cover it with plastic wrap (to keep the juices from splattering).
2. Use the flat side of a meat mallet or tenderizer and gently pound the chicken to ¼-inch thick.
- If the chicken breast is really thick, you can butterfly it open before pounding.
- Be firm but gentle when pounding so the chicken thins out but doesn’t get damaged or fall apart.
How to Make Chicken Cordon Bleu
1. Prepare the chicken breasts (above). Layer the ham and Swiss cheese on each breast.
2. Roll each chicken breast jelly roll style. Roll the chicken in melted butter and then seasoned breadcrumbs.
3. Bake per the recipe below. While the chicken is baking, prepare the sauce.
Voila! A fancy restaurant meal that really is easy to make at home. I love to serve Chicken Cordon Bleu with a fresh side and either mashed potatoes or rice. Add steamed or roasted vegetables like broccoli, green beans, or asparagus.

This baked chicken cordon bleu recipe can be made ahead of time. Feel free to double the recipe to feed a crowd.

Roll and dredge the chicken breasts according to the recipe below. Place them on a wire rack on top of a baking sheet and lightly cover with plastic wrap. Store the prepared cordon bleu in the refrigerator for up to 24 hours. Bake as directed, adding 5 minutes to the baking time.

Storage and Leftovers

Store leftover chicken cordon bleu in an airtight container in the fridge for up to 4 days.

Reheat in the microwave to heat it through and then lightly pan fry it to crisp the outside. Leftover cordon blue can also be reheated in the air fryer at 320°F for 13-18 minutes.

Savory Stuffed Chicken
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Chicken Cordon Bleu

Chicken Cordon Bleu easy to make with tender chicken breasts stuffed with layers of ham and Swiss cheese.

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

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Preheat the oven to 350°F. Spray a baking dish or rimmed baking sheet with cooking spray or line with parchment paper.

Place the chicken breasts in between two pieces of plastic wrap and, using the flat side of a meat tenderizer, pound to ¼-inch thick (*see note). Season with ½ teaspoon of Kosher salt and ¼ teaspoon of pepper.

Top each chicken breast with 1 slice of ham and about 1 oz cheese. Roll the chicken jelly-roll style. Secure with a toothpick.

Combine melted butter and garlic in a small dish. Mix breadcrumbs and thyme in a separate bowl. Dip each chicken roll in butter and then into the breadcrumb mixture.

Place in a baking dish and bake 35-40 minutes or until the chicken reaches a internal temperature of 165°F.

To make the sauce, melt the butter in a small saucepan over medium heat. Add the flour and cook for 1 minute.

Add in milk and wine a little bit at a time stirring after each addition until the mixture is smooth. Add in Dijon, bouillon and Worcestershire. Bring to a boil while whisking and reduce heat. Simmer for 1 minute.

Remove from heat and stir in parmesan cheese. Season with salt and pepper to taste.

Remove the toothpicks from the chicken. Serve immediately with the sauce.

Preparing The Chicken: If the chicken breast is really thick, you can butterfly it open by cutting it in half across the breast to form two smaller cutlets. Be firm but gentle when pounding so the chicken thins out but doesn’t get damaged or fall apart.
Swap out the boneless skinless chicken breasts for chicken cutlets. Cutlets will be smaller than whole chicken breasts so you might like to make a couple of extra rolls.
Double This Recipe: This baked chicken cordon bleu recipe can feed as few as four or double the recipe and have a fancy dinner party for 8.
How to Prepare Ahead: Roll and dredge the chicken breasts per the recipe below. Place them on a rack on top of a baking sheet and lightly cover them with plastic wrap. Prepared cordon bleu can be refrigerated for up to 24 hours. If prepared ahead of time, add 5 minutes to the cooking time.

Calories: 748 | Carbohydrates: 28g | Protein: 70g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 232mg | Sodium: 1583mg | Potassium: 1084mg | Fiber: 1g | Sugar: 4g | Vitamin A: 930IU | Vitamin C: 4.1mg | Calcium: 419mg | Iron: 2.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course

Cuisine American, French

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

More Cordon Bleu-Inspired Meals
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Holly Nilsson

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September 6, 2024
Chicken Noodle Casserole
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Chicken noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.

Tender pieces of cooked chicken are cooked with veggies and egg noodles in a creamy sauce baked under a crispy, cheesy topping.
This chicken noodle casserole is made from scratch, yet it’s easy to make.

It’s made with ingredients you likely have on hand.

Use leftover cooked chicken and veggies from the fridge to stretch the budget.
Ingredients in Chicken Noodle Casserole

Chicken: Rotisserie chicken is a great way to save time, but you can also bake chicken breasts or use leftovers.

Vegetables: I use lots of veggies that add both nutrition and flavor. Celery, onions, carrots, and peas are the basics, but feel free to add what you love or have on hand. Frozen vegetables can be used in place.

Noodles: This recipe uses egg noodles for the perfect texture. Other types of pasta can be used as well, be sure to check the notes because the amount will vary slightly.

Sauce: The creamy sauce is both easy and delicious. Chicken broth adds flavor, and milk and cream cheese add a creamy texture.

Topping: Panko and cheddar cheese are what you need for a perfectly browned topping that stays extra crispy even as leftovers.

Variations
- Broccoli, cauliflower, sliced mushrooms, or a bag of mixed veggies will add color and flavor to the chicken noodle casserole.
- Short on time? Use a couple of cans of cream of chicken, cream of celery, or cream of mushroom soup in place of the milk and cream cheese.
- You can also make a homemade breadcrumb topping or use crushed saltines or Ritz crackers.
How to Make Chicken Noodle Casserole

Chicken and noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.
1. Soften veggies: Cook the veggies until tender. Add flour and seasonings.
2. Make sauce: Whisk in the milk and broth and cook until thickened. Stir in cheese.
3. Combine: Combine cooked noodles, vegetables, and chicken. Spread into a prepared casserole dish.
4. Bake: Add the buttery Panko topping and bake (recipe below) until browned and bubbly.
Storing Chicken Noodle Casserole
- Keep leftover chicken noodle casserole in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave.
- Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
- Freeze a fully baked casserole by lining the casserole dish with foil before baking and allowing it to fully cool before freezing. Once frozen, lift the casserole out of the dish and wrap it tightly with foil and then plastic wrap for up to 6 months.
More Comforting Casseroles

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Chicken Noodle Casserole

A comforting casserole with noodles, chicken, and veggies in a creamy and cheesy sauce.

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

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Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside. Fill a large pot with water and bring to a boil.

In a medium saucepan, add 2 tablespoons butter and melt over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.

Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook for an additional 2 minutes.

Gradually add broth and milk, whisking after each addition until smooth. Cook over medium heat until bubbly and thickened.

Remove from the heat and stir in cream cheese and cheddar cheese until melted and smooth.

Cook the egg noodles 1 minute less than directed on the package. Drain well. Combine chicken, noodles, peas, and sauce. Transfer the mixture to the prepared baking dish.

Combine topping ingredients and sprinkle over noodles.

Bake for 25 to 30 minutes or until heated through and golden on top.

If using medium pasta shapes such as penne, bow ties (farfalle), or rotini, reduce the amount to 12 oz.
Carrots, celery, and onions can be replaced with 1 teaspoon onion powder and 2 cups of frozen mixed vegetables, thawed.
Leftovers can be refrigerated for up to 4 days.

Calories: 444 | Carbohydrates: 18g | Protein: 28g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 372mg | Potassium: 487mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4910IU | Vitamin C: 13.3mg | Calcium: 243mg | Iron: 2.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Chicken, Dinner, Pasta

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 16, 2024
Shake and Bake
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Shake and bake chicken is a retro classic that never goes out of style!

This copycat recipe is the perfect combination of bread crumbs, cornmeal, and a handful of savory herbs and spices.
This mixture is perfect for crispy, flavorful baked drumsticks.

This multi-purpose shake and bake mixture addd robust, savory flavor to poultry, pork chops, and even fish.

So convenient. Make a double or triple batch and freeze for up to 6 months. Scoop out what you need for last-minute meals.

It’s perfect for road trips and picnics because it stays crispy even when it’s cold.
Ingredients To Make Shake & Bake

Seasoned Breadcrumbs: Breadcrumbs are the foundation for a good shake-and-bake recipe. A little bit of cornmeal adds flavor and keeps the coating extra crispy.

Seasoning: The secret to this coating is in the seasonings. I use a blend I always have on hand but feel free to swap it up with your favorites.

Chicken: Any chicken pieces work perfectly with Shake ‘n Bake! Breasts, legs, thighs, chicken tenders, and especially drumsticks will come out flavorful and juicy with a classic crunch.

How to Make Shake and Bake

Homemade Shake ‘n Bake mix tastes way better than the store-bought version!
1. Whisk all breadcrumb mixture ingredients except oil (recipe below) until well combined.
2. Mix in oil.
3. Beat egg and dip chicken into the egg and then the coating.
4. Bake chicken until crispy and cooked through.
Dip the chicken in the coating mix twice for a thicker, crunchier crust.

Space out the chicken pieces on the baking sheet to ensure even cooking.

Chicken should always be cooked to an internal temperature of 165°F.

Allow chicken to rest for about 5 minutes before serving so the juices can recirculate back into the meat.
Storing Shake and Bake Chicken
- Keep leftover shake and bake chicken in a covered container in the refrigerator for up to 3 days.
- Reheat pieces in the air fryer for the best, crispiest exterior.
- Freeze cooled chicken for up to 3 months, thaw overnight in the refrigerator before reheating.
Crispy and Crunchy Chicken

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Shake and Bake

Homemade Shake and Bake is a simple blend of breadcrumbs and spices, perfect for creating a crispy, flavorful coating on chicken or pork.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

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Preheat the oven to 400°F. Grease or line a rimmed baking sheet with parchment.

In a medium bowl, combine breadcrumbs, cornmeal, cornstarch, paprika, celery salt, onion powder, garlic powder, salt, pepper, and basil. Mix well.

Add the oil and mix until fully incorporated.

Whisk the egg and dip the chicken pieces into the egg.

Dip each chicken piece into the coating, gently pressing to adhere.

Place on prepared baking sheet and bake for 35 to 40 minutes or until crisp and the chicken is cooked through.

Boneless chicken breasts will need about 25 minutes in the oven.

This recipe makes enough coating for 3 pounds of chicken. Discard any remaining coating that has touched raw chicken.

Copycat Shake and Bake coating can be made ahead and stored in resealable bags in the freezer for up to 6 months until ready to use.

Calories: 631 | Carbohydrates: 24g | Protein: 37g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 243mg | Sodium: 949mg | Potassium: 496mg | Fiber: 2g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Lunch, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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August 6, 2024
Mini Meatloaf
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Meatloaf muffins are a fun and fast twist on a classic.

This mini meatloaf recipe turns ground beef into a quick weeknight meal that the whole family will love.
They are easy to prepare for a great weeknight meal.

Mini meatloaves cook in less than 30 minutes.

You can prepare these ahead of time and bake them before serving.

They reheat and freeze well for meal prep.
What You’ll Need For Mini Meatloaves

Ground Beef: I use lean ground beef (80/20), which has just enough fat to be flavorful. You can also use ground turkey or ground chicken or replace ⅓ of the ground beef with ground pork.

Breadcrumbs: Breadcrumbs bind the meatloaf together and keep it nice and juicy. Use seasoned bread crumbs in this recipe. If using plain breadcrumbs, season them with extra garlic powder, onion powder, and Italian seasoning.

Egg: Eggs also help the meatloaf muffins to hold together.

Flavor: I add green bell pepper, onion, and a bit of bbq sauce for flavor. Since these cook quickly, the onion should be softened or replaced with ¾ teaspoon onion powder.

Mini Meatloaf Topping Variations
- Zesty Topping: ⅓ cup ketchup, ⅓ cup chili sauce, 1 tablespoon brown sugar
- Brown Sugar Topping: ⅓ cup ketchup, 2 tablespoons brown sugar, 1 tablespoon vinegar, 1 teaspoon dry mustard
- BBQ Topping: combine equal parts BBQ sauce and ketchup
How to Cook Meatloaf in Muffin Tins
1. Prep: Soften the onion according to the recipe below. Combine the ingredients in a bowl.
2. Glaze: Prepare the glaze by whisking ketchup, chili sauce, and brown sugar.
3. Bake: Divide the mini loaves among a muffin pan, top with glaze, and bake.
Remove when done and allow to rest for several minutes before serving.

Holly’s Tips

Muffin tin meatloaf cooks quickly, and everyone loves them. Here are my tips for perfection.
- Use cooking spray or parchment liners to ensure the meatloaves don’t stick.
- Mix just until combined, overmixing can cause dense meatloaves.
- These bake for about 22 – 26 minutes at 425°F. Use an instant read thermometer to ensure they reach 160°F.
Storage & Freezing

This mini meatloaf recipe is practically tailor-made for the freezer, either as a make-ahead meal or for leftovers.
- After Baking: Bake as directed and cool completely. Freeze in freezer bags or a freezer-safe container.
- Freezing Raw: You can freeze raw meatloaf muffins for cooking later. Prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen to the pan, dip the bottom of the pan in hot water for a few seconds to release them.
- To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed adding 3 to 4 minutes to the baking time.
More Delicious Meatloaf Recipes

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Mini Meatloaf Muffins

These easy meatloaf muffins are the perfect snack or quick dinner idea. They’re great for making ahead and freezing!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Cook ModePrevent your screen from going dark

Preheat oven to 425°F. Grease a muffin pan or spray with cooking spray and set aside.
To make the glaze, in a medium bowl, combine ketchup, chili sauce, and brown sugar, and set aside.
In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onion and cook until tender, about 3 to 4 minutes. Cool completely.
In a large bowl, combine beef, cooled onion, bell pepper, bread crumbs, Worcestershire sauce, egg, parsley, salt, and pepper. Add ¼ cup of the glaze mixture. Mix just until combined.
Divide the meat mixture over 10 muffin wells. Divide the glaze over the tops of the meatloaves.
Bake uncovered for 22-26 minutes or until cooked through, and the loaves reach an internal temperature of 160°F. Rest for 5 minutes.

You can replace the onion with ¾ teaspoon onion powder. Mini meatloaves can be frozen before or after cooking.

To freeze raw meatloaf muffins, prepare as directed and freeze in the pan. Once frozen, transfer to freezer bags or an airtight container and freeze for up to 4 months. If the meatloaves are frozen in the pan, dip the bottom of the pan in hot water for a few seconds to release them. To bake, place the muffins back into the muffin tin, cover with plastic wrap, and thaw in the refrigerator overnight. Bake as directed, adding 3 to 4 minutes to the baking time.

Calories: 227 | Carbohydrates: 15g | Protein: 15g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 457mg | Potassium: 340mg | Fiber: 1g | Sugar: 7g | Vitamin A: 250IU | Vitamin C: 8.5mg | Calcium: 39mg | Iron: 2.3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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July 27, 2024
Fried Pickle Dip
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County fair crunchy fried pickles get a new look as a fried pickle dip!

Cream cheese and sour cream are blended with chopped pickles, savory spices, and crispy parmesan breadcrumbs in this crunchy, tangy dip recipe!
It has lots of bright dill pickle flavor that makes it perfect on a veggie tray, as a snack with chips and crackers, or as a burger spread.

This delish dip uses ingredients you likely already have in the pantry.

Perfectly portable—make and take this dip to picnics, potlucks, and BBQs all summer long!
Ingredients and Variations

Pickles: I love using dill pickles in this recipe. Try your favorite variety, including spicy or extra garlic pickles!

Creamy Base: Cream cheese and sour cream create the perfect base for dips. Feel free to use light cream cheese or swap out the sour cream for plain Greek yogurt for a tangier taste.

Seasonings: Many versions of this recipe (including the one sold at Costco) are ranch-flavored. In this version, I added the same seasonings that are in my ranch seasoning mix for all of the flavor without being too salty.

Breadcrumb Topping: Parmesan cheese and Panko crumbs add the “fried” part of the fried pickles to this dip!

Variations
- Crumbled bacon or bacon bits add a smokey and savory flavor.
- Add some shredded cheddar for an extra dose of cheesiness.
How to Make Fried Pickle Dip
1. Prepare topping and set aside.
2. Beat cream cheese until fluffy, and add sour cream, pickle juice, and seasonings (recipe below).
3. Fold in diced pickles and ½ the breadcrumb mixture.
4. Refrigerate dip and top with the remaining breadcrumb mixture before serving.
Dunkers to Use for Dipping

Scoop up fried pickle dip with your favorite potato chips, pretzels, crackers, pita chips, crostini, baguette slices, or breadsticks.

Tangy and crunchy pickle dip is also delicious served with healthy scoopables like bell peppers, celery, cucumbers, carrots, broccoli, and cauliflower.

Storing Fried Pickle Dip
- This dip can be made up to a day ahead and tastes even better as the flavors continue to blend.
- Keep leftover fried pickle dip in an airtight container for up to 5 days. Freezing is not recommended due to the high dairy content.
More Dill Pickle Favorites

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Fried Pickle Dip

Fried pickle dip is creamy, tangy, and loaded with crunchy pickles. It’s perfect for dipping with chips or vegetables.

Prep Time 15 minutes

Cook Time 10 minutes

Chill Time 30 minutes

Total Time 55 minutes

Cook ModePrevent your screen from going dark

In a small skillet combine Panko bread crumbs, butter, and parmesan cheese over medium heat. Cook, while stirring, until lightly toasted and fragrant. Set aside to cool.

In a medium bowl, beat the cream cheese with a hand mixer on medium speed until fluffy.

Add the sour cream, pickle juice, parsley, dill, onion powder, garlic powder, smoked paprika, and celery salt. Beat until well combined.

Fold in the dill pickles and ½ cup of the breadcrumb mixture.

Spread the dip into a shallow bowl or onto a plate. Refrigerate at least 30 minutes.

Sprinkle with the remaining breadcrumb topping and additional diced pickles (if desired). Serve on chips, crackers or mixed veggies.

If using fresh herbs, you will need ¼ cup fresh parsley and 2 tablespoons fresh dill.
Leftover dip can be stored in the refrigerator for up to 5 days.

Calories: 446 | Carbohydrates: 21g | Protein: 8g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1.107mg | Potassium: 286mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1.537IU | Vitamin C: 3mg | Calcium: 201mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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July 8, 2024
Swedish Meatballs
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Swedish Meatballs are a favorite, and best of all, they’re easy to make.

Tender homemade meatballs are simmered in a savory cream sauce for a weeknight favorite. Serve it over egg noodles or mashed potatoes.

An Easy Weeknight Meal
- They make a delicious main dish over potatoes, noodles, or rice; kids love them!
- Use homemade or frozen meatballs.
- Add mushrooms, onions, or sour cream if you’d like.
Ingredients in Swedish Meatballs

Meatballs – Meatballs made with ground beef and pork have great flavor, but you can use all ground beef if you prefer. Choose lean beef (not extra lean) for the best flavor. Frozen meatballs can be used in place of homemade. Traditional Swedish meatballs have some warm spices in the meat mixture, as I’ve added in the recipe below.

Swedish Meatball Sauce—This sauce is simple. It’s made from a mixture of beef stock and heavy cream thickened with a bit of flour. Soy sauce is frequently added to a traditional Swedish meatball sauce, it adds salt and umami (savory flavor).

Variations
- If you want to add onion, cook ½ finely diced onion in the butter before adding the flour.
- Some or all of the heavy cream can be replaced with sour cream but the flavor will be more similar to a stroganoff.
- If you use beef broth instead of beef stock, you may need to add a bouillon cube, as the flavor may be lighter.
How to Make Swedish Meatballs

These all-purpose meatballs come out juicy and tender every time!
1. Combine the meatball ingredients in a bowl and form meatballs (recipe below).
2. Brown the meatballs in a large skillet and set aside.
3. Cook butter and flour. Whisk in broth and cream smooth. Season and simmer meatballs in the sauce until cooked through.
Swedish meatballs are served with lingonberry jam, which has a flavor similar to cranberry sauce.

Serving Suggestions

Move over Ikea – homemade Swedish meatballs are easy to make! We love to serve this dish over a bed of egg noodles but they’re great spooned over rice or mashed potatoes too.

Storing Swedish Meatballs
- The meatballs can be assembled up to 48 hours in advance or frozen until they’re ready to use.
- Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. Reheat them in the microwave or on the stovetop, adding a little water if needed.
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Swedish Meatballs

These Swedish meatballs are cooked in a creamy, mouthwatering gravy.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Cook ModePrevent your screen from going dark

To make the meatballs, in a large bowl, combine beef, pork, bread crumbs, egg, milk, salt, pepper, allspice, nutmeg, and clove. Mix well and roll into 1-inch meatballs (About 45-48 meatballs).

Heat a 12-inch nonstick skillet over medium-high heat. Working in batches, add the meatballs and brown on all sides. Transfer the meatballs to a plate.

To make the sauce, add the butter to the drippings in the skillet. Stir in the flour and pepper. Cook for 1 minute.

Gradually whisk in the broth and cream, stirring until smooth after each addition. Add the soy sauce.

Add the meatballs to the sauce and bring to a simmer over medium low heat. Cover and simmer for 10 minutes, stirring occasionally. Uncover and simmer for 5-10 minutes more or until thickened and the meatballs are cooked through. Taste and season with additional salt and pepper if desired.

Serve over egg noodles or mashed potatoes. Garnish with parsley if desired.

*If you replace beef broth with beef stock, you may need to add extra seasoning or a bit of bouillon.
Heavy cream can be replaced with spreadable cream cheese or sour cream if desired. This will change the flavor of the sauce.
If using prepared frozen meatballs, they do not need to be browned first. They can be simmered from frozen. Homemade frozen meatballs should be thawed first and cooked as directed in the recipe. Meatballs should reach an internal temperature of 160°F.
Store leftovers in the refrigerator for up to 4 days and in the freezer for up to 3 months.

Calories: 397 | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 666mg | Potassium: 593mg | Fiber: 1g | Sugar: 2g | Vitamin A: 529IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Main Course

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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April 8, 2024
Easy Turkey Meatloaf
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Flavor-packed and fuss-free, our family loves this easy turkey meatloaf recipe.

Ground turkey is mixed with shredded veggies, seasonings, and breadcrumbs. It’s all topped off with a zesty homemade glaze.

Family-friendly and delicious, this twist on our classic meatloaf will be a regular in your rotation.

Our Favorite Turkey Meatloaf
- Flavor Favorite: Turkey meatloaf is kept moist with added shredded veggies and is flavor packed.
- Easy Ingredients: With simple ingredients and easy prep, turkey meatloaf is a stress-free dinner.
- Lean and Light: Ground turkey is a lean replacement for ground beef and in this recipe, it’s juicy and delicious.
- Customize It!: Swap veggies, add cheese, experiment with glazes – make it your own signature dish. Get creative!
Ingredients in Turkey Meatloaf

Turkey â Use fresh lean ground turkey as the base; don’t use extra lean as it doesn’t have enough fat. Replace turkey with ground chicken or add a little bit of turkey sausage or ground pork if you’d like.

Breadcrumbs â Italian breadcrumbs are already seasoned, but they can be replaced with plain bread crumbs, Â¼ teaspoon additional Italian seasoning, and Â¼ teaspoon salt.

Seasonings â This meatloaf is simply seasoned with Worcestershire sauce, onion, and Italian seasonings, but feel free to add garlic powder, oregano, or red pepper flakes if desired.

Other additions – Shredded zucchini keeps this recipe moist while eggs help bind the ingredients together.

Sauce for Turkey Meatloaf â The sauce on this recipe uses Heinz chili sauce, which is not spicy; it is a zesty ketchup-like sauce.

How to Make Turkey Meatloaf

This easy recipe for turkey meatloaf comes out moist and flavorful every time!
1. Cook the onions until softened and cool.
2. Combine with the meatloaf ingredients according to the recipe below and form into a loaf on a baking pan.
3. Bake, adding the sauce in the last 20 minutes. Let the meatloaf rest before slicing.
To make turkey meatloaf muffins, prepare the turkey meatloaf mixture as directed. Fill greased muffin tins 3/4 full with meatloaf mixture and bake 20-25 minutes or until 165Â°F.

Tips for Turkey Meatloaf
- For the best turkey meatloaf, use an instant read thermometer and cook to an internal temperature of 165Â°F. Remove from the oven at about 162Â°F as the temperature will rise a few degrees as it rests.
- Avoid overmixing the meat mixture; otherwise, the loaf will be dense and tough.
- Bake on a sheet pan instead of a loaf pan to get a nice crust, a loaf pan will cause it to steam instead.
- Let the meatloaf rest for 10 minutes before slicing; this will help keep it from falling apart.
Leftovers
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Leftovers make great meatloaf sandwiches or can be pan fried until crisp.
More Favorite Ground Turkey Recipes

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Easy Turkey Meatloaf

Lean ground turkey mixed with shredded zucchini and tomato sauce, seasoned and coated in a delicious glaze.

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Preheat the oven to 400Â°F. Line a pan with foil and spray with cooking spray.

In a small skillet, cook the onion and butter over medium heat until softened, about 5 minutes. Cool completely.

In a large bowl, add bread crumbs, eggs, tomato sauce, and Worcestershire sauce and stir well to combine. Let rest for 5 minutes.

Add turkey, zucchini, parsley, Italian seasoning, and salt & pepper. Gently mix just until combined, do not overmix.

Place the meat mixture on the prepared baking sheet and pat it into a loaf 4-inches wide x 8-inches long. Bake for 35 minutes.

Combine all meatloaf sauce ingredients. Spread on top and bake for an additional 20 to 30 minutes or until the center of the meatloaf reaches 165Â°F.

Rest 10 minutes before slicing.

Store meatloaf in an airtight container for up toÂ 4 days.Â
To freeze, tightly wrap in plastic wrap or foil and then in a freezer bag. Freeze for up to 4 months.Â

Calories: 245 | Carbohydrates: 17g | Protein: 31g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 563mg | Potassium: 572mg | Fiber: 2g | Sugar: 5g | Vitamin A: 440IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Entree, Main Course, Turkey

Cuisine American

Â© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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February 19, 2024
Schnitzel
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Schnitzel is crispy, crunchy, and delicious.

Thing pork cutlets are tenderized, breaded and fried to a crispy golden brown. They’re quick and easy to make and jam-packed with flavor!

Schnitzel From Scratch is Easy!

So, what is Schnitzel? It is a breaded and fried cutlet, typically made with pork or veal (with veal, it is called Wiener Schnitzel). The name “schnitzel” is derived from the German word for “cut,” and is popular in Germany and eastern Europe.
- This pork Schnitzel recipe is a simple and quick dinner that kids and adults love.
- It’s a simple dinner and we love to serve it with just a fresh lemon wedges and some capers. It can be also be enjoyed smothered with sauces such as a creamy Dijon or a quick mushroom gravy.
- This versatile recipe doesn’t have to be reserved for pork, you can use chicken thighs or breasts to make chicken schnitzel as well.
Ingredients for Schnitzel

Pork – In this recipe I use pork loin pounded into thin cutlets. You can use boneless pork chops like center cut pork chops (which are cut from a pork loin). This would also work with pork tenderloin, although it’s much smaller.

Breading – I use a combination of breadcrumbs. Seasoned crumbs add an even coating while Panko crumbs give this schnitzel recipe a nice crunch.

Oil for frying – When frying, I use vegetable oil as it has a high smoke point. Another good option is peanut oil.

Variations – Try this easy recipe with other meats. Chicken breast can be prepped exactly the same way, as can beef or veal cutlets.

How to Make Schnitzel
1. Pound the pork with a meat tenderizer or rolling pin as described in the recipe below.
2. Dredge in flour, then egg and bread crumbs, pressing the crumbs into the meat to adhere.
3. Fry in vegetable oil, 1-2 minutes per side. Serve hot garnished with parsley, fresh lemon juice, and capers.
Serve schnitzel with German potato salad, homemade egg noodles or Braised Red Cabbage. Fried shnitzel also tastes great with a contrasting cool, sweet, and tangy dish next to it, such as homemade applesauce, a fresh cucumber salad, or citrusy cranberry sauce.

For a richer dish, serve turn this into a Hunter Schnitzel with a creamy mushroom sauce.

Storing Schnitzel

Leftover schnitzel will keep in the refrigerator for 3-4 days or 2-3 months in the freezer. To reheat, panfry in a skillet for 2 to 3 minutes.

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Schnitzel

This schnitzel recipe is made with tender pieces of pork loin coated in a crispy breading.

Prep Time 15 minutes

Cook Time 4 minutes

Total Time 19 minutes

Preheat the oven to 200°F. Add a baking sheet to the oven to keep warm.

If using pork loin, the pork into 4 even slices, approximately 4 oz each – ½ inch thick. Using the textured side of a meat mallet, gently pound the pork to ¼-inch thickness. Season with 1 teaspoon of salt and pepper.

In a shallow bowl, whisk eggs and milk. In a second bowl, combine seasoned bread crumbs and Panko. Add the flour to a plate.

Dip the pork in flour and shake off any excess. Dip into the egg mixture and then into the breadcrumb mixture, pressing to adhere. Place the breaded schnitzel on a baking sheet or large platter.

In a large skillet, heat 1-inch of vegetable oil over medium high-heat to 375°F.

Fry the schnitzel in small batches for about 1-2 minutes per side or until golden brown. Use tongs to transfer the schnitzel to a paper towel-lined plate and immediately sprinkle with kosher salt. Once salted, place the pork on a clean baking pan in the oven to keep warm while preparing the remaining schnitzel.

Serve with parsley, lemon, and capers as garnishes.

To use pork tenderloin: You can use pork tenderloin in this recipe in place of pork loin. Cut 1 lb pork tenderloin into 4 even pieces, turn it upright so it is resting on the cut side, and pound to ¼-inch thickness.
Oil: Peanut oil can be used in place of vegetable oil. Use enough oil so it is 1-inch deep in the skillet – you may need more or less depending on the size of your pan.
To gauge the temperature of the oil, a fresh bread cube should be bubbly and brown once added to the oil.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Pork

Cuisine German

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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January 23, 2024
Fried Deviled Eggs
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These eggs make for a fun and unique snack when you’ve got friends over for the big game!

These air fried deviled eggs have a crispy seasoned coating on the whites and are filled with a creamy, tangy yolk filling!

Easy Air-Fried Deviled Eggs
- Deviled eggs are a party favorite and look great on a platter.
- We prep these in an air fryer to make them fuss free but you can also deep fry them.
- Deviled eggs are easy to make, economical, portable, and everyone loves them!
Ingredients

Eggs – Any hard-boiled eggs will do for this recipe; however, I most often make air fryer boiled eggs.

Filling – The yolk, mayonnaise, vinegar, and a tiny bit of mustard are the traditional ingredients in this recipe. Dill pickle juice can be used instead of vinegar if you’d like.

Breadcrumbs – Use plain Panko breadcrumbs for the best crunch and seasoned bread crumbs for a nice even coating.

Variations – Blend in some mashed avocado, dill, or sweet pickle relish, tapenade, or pesto to the yolks and create a colorful presentation for guests to select from! Garnish air-fried deviled eggs with bacon bits or sliced green onions.

How to Make Air-Fried Deviled Eggs
- Step 1: Cook and cool 6 hardboiled eggs.
- Step 2: Bread the egg whites per the recipe below.
- Step 3: Mix the egg yolk mixture.
- Step 4: Air fry or cook the egg whites. Fill the crispy egg whites with the egg yolk mixture.
Dipping Sauces for Fried Deviled Eggs

When it comes to dips and dressings for air fryer deviled eggs, the choices are endless. Try some of these options for homemade sauces and see what you like best!

Dip fried deviled eggs in homemade buffalo sauce, buttermilk ranch dressing, or a creamy cheese sauce! Or try this easy marinara sauce or a tasty honey mustard sauce. Even Thousand Island dressing tastes great with this recipe! So many choices.

Tips for the Best Deviled Eggs
- Use older eggs for easier peeling!
- Pulse the filling in a food processor for an extra smooth filling.
- Pipe the filling into the egg whites using a pastry bag or a plastic bag with a corner snipped off.
- Store deviled eggs in the fridge for at least an hour before serving so flavors can meld.
Storing Fried Deviled Eggs

Make fried deviled eggs and keep them in the refrigerator until ready to reheat in the air fryer. They can be made up to a day in advance and leftovers will stay fresh for up to 2 days in the refrigerator.

Delicious Deviled Eggs

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Fried Deviled Eggs

Fried deviled eggs are a delightful twist on the classic recipe, with a crispy coating and tangy yolk filling!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Place 6 eggs in the air fryer basket (reserve 2 eggs for coating the whites). Turn the air fryer on to 250°F and cook the eggs for 16 to 17 minutes or until hard boiled. Transfer the eggs to a bowl of ice water for 5 minutes.

Gently peel cooled hard-boiled eggs and slice in half lengthwise.

For the Filling

Gently remove the yolks and place them in a medium bowl, reserving the egg whites.

Use a fork to mash the egg yolks with mayonnaise, vinegar, mustard, salt, and pepper until smooth. Set aside.

To Prepare the Eggs

Preheat the air fryer to 400℉.

In a small bowl whisk the 2 remaining eggs. In a separate bowl combine the panko and seasoned bread crumbs. Put the flour in a third shallow bowl.

Dip the egg whites in flour, followed by the egg wash, and then the bread crumbs mixture gently pressing to adhere. Repeat with the remaining egg whites.

Spray the crumbs with cooking spray, and then carefully place egg whites into the air fryer basket.

Air fry for 2-3 minutes per side until browned and crispy.

Fill each fried egg white with the yolk mixture using a spoon or a piping bag. Serve immediately.

To Boil Eggs in Water: Place 6 eggs in a saucepan and cover with water at least ½″ above the eggs. Bring water to a rolling boil over high heat. Cover and remove from heat. Let stand covered for 15-17 minutes (for large eggs). Remove from hot water and place in a bowl of ice water.
To Deep Fry the Egg Whites

Heat 3″ of cooking oil in a medium-size pan over medium heat.

Carefully place breaded egg whites into the hot oil. Fry for 2-3 minutes, flipping halfway through. Remove from pan and drain excess oil on a paper towel.

Fill each fried egg white with the yolk mixture using a spoon or a piping bag. Serve immediately.

Calories: 110 | Carbohydrates: 7g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 111mg | Sodium: 143mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 167IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Party Food, Snack

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson

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November 7, 2023