These Oven-Baked Pickles Will Be Your New Snack Obsession

 

If you love deep-fried pickles, you’ll love this recipe! These pickles are baked, and trust me, they taste just as good as the fried stuff.

For this recipe, you don’t have to pull out a vat of oil, but you still get the crunch factor. The use of panko crumbs gives you a nice breading on the outside, with a burst of garlic-dill pickle flavor as you take a bite.

And the best part? It doesn’t take very long to make. So gather up those pickles, get to baking and enjoy!

Ingredients:

1. Dill pickle spears

2. 1 egg

3. A few sprigs of fresh dill

4. 1 cup panko crumbs

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Directions:

1. Preheat oven to 400 degrees.

2. In a food processor, combine panko crumbs and dill until well mixed. Pour bread crumbs onto a plate.

3. Break the egg into a bowl and beat.

4. Remove a pickle and pat with a paper towel to remove some sodium.

5. Dip pickle in egg and then coat in breadcrumbs.

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6. Place coated pickle on foil-lined cookie sheet. Repeat until all pickles are coated.

7. Bake for 15 minutes, flip, and bake for 5 more minutes.

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8. Broil for 1 minute until they brown, watching carefully.

9. Enjoy!

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Will you give this oven-baked (not fried!) pickle recipe a try?

Or if you’re looking to whip up more pickle-flavored goodness in your kitchen, try this recipe for dill pickle hummus, brought to us by Lucy over at Turnip in the Oven.

Basically, all you need is a can of chickpeas, a jar of dill pickles, tahini, dill and lemons, and then you simply blend the ingredients to a smooth consistency in a blender or food processor.

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Another take on dill pickle hummus kicks up the heat a notch by adding some roasted jalapeno and cumin.

Get the full recipe for this spicy-dill concoction over at What Jew Wanna Eat.

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Craving more dill pickle-inspired appetizer inspiration? Check out this recipe for the easy-to-make pickle cheese dip from Little Dairy On The Prairie.

The cheese ball is a combination of cream cheese, dill spice, dill pickles and a few other ingredients, and it can be served with bagel chips, pretzels, crackers, baguettes, potato chips … basically any crunchy snack!

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For perhaps the easiest pickle-ish appetizer recipe of all, there’s Nosh City‘s dill and ranch snack mix which takes a mixture of favorite snacks (pretzels, peanuts, Crispix cereal and cheese Ritz Blitz), and coats them in ranch dressing and dill seasoning.

The result? Super addictive savory snacking.

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We can’t wait to try these!

Written by Tijani Jackson and originally published on Shared.

Avocado Tortilla Breakfast Pizza Is The Ultimate Breakfast Food (Video)

Pizza is one of the most popular foods in the world, so why not make it for breakfast? I switched up some traditional toppings to make sure to get your day started right. Try adding your own spin on it!

This breakfast pizza will get you ready for your day with creamy avocado, salty cheese and of course an egg all resting on top of a crisp tortilla. To make sure we got the perfect slice we used this ultra sharp Zwilling Pizza Cutter. You can easily have this on your table for breakfast in under 15 minutes flat!

 Ingredients:

  • 1 tortilla
  • ½ cup cheddar cheese, freshly grated
  • 1 avocado, mashed
  • 1 egg
  • 1 tablespoon butter
  • salt and pepper, to taste

Directions:

  1. Preheat your oven to 350 degrees.
  2. Place your tortilla on a baking sheet and sprinkle the shredded cheese on top. Place the cheese-topped-tortilla in the oven and bake until the tortilla is nice and crispy and the cheese is melted, about 10-12 minutes.
  3. While the tortilla is baking, start frying your egg. Place a small pan over medium heat and add the butter to the pan. Once the pan is hot, crack the egg into the pan and place the cover over the pan. Once the egg starts to turn cook and turn white, top the egg with salt and pepper. Allow the egg to cook until the whites are completely cooked and the yolk is still runny (approximately 5 minutes). Remove the pan from the heat and uncover the pan.
  4. Once finished baking, remove the tortilla from the oven and top with the prepared mashed avocado. Sprinkle with salt and pepper.
  5. Top the avocado with the fried egg. Serve immediately.
Written by Michael Bednarz and originally published on Shared.

How To Make Acorn Squash Egg-In-The-Hole (Video)

Egg-in-the-hole is a classic breakfast. You take a slice of bread, cut the center out with a biscuit cutter or a glass, butter it and heat it in a pan. Then, you crack an egg in the middle and let the whole thing cook until the egg is set and the toast is golden brown. Yum, right? Well there’s a new way to do this whole thing, and it’s even better. Yes, I said it. What’s the secret? Squash.

The recipe, courtesy of Cooking Light, employs an acorn squash in place of the bread. It already comes with a natural hole in the center, and the savory flavor of the squash pairs perfectly with the rich, jammy egg yolk. Topped with a little bacon or some fresh herbs, it’s the perfect breakfast for a weekday morning or a Sunday brunch. Don’t you love recipes that look a lot fancier than they actually are?

Plus, acorn squash is extremely good for you, and a much healthier start to the morning than a slice of ultra-processed bread. Acorn squash is an excellent source of vitamin C, which promotes a healthy immune system and strong bones, and could help prevent heart disease, cancer, high blood pressure and arthritis.

Acorn squash is also super-rich in antioxidants, especially beta carotene. According to the American Dietetic Association, winter squashes like acorn squash and butternut squash are some of the best sources of beta carotene that exist naturally.

Antioxidants, like the ones found in acorn squash, can help prevent cellular damage and are linked to a lower risk of cancer, cardiovascular disease and diabetes. Beta carotene specifically helps keep your eyes healthy (carrots contain a lot of beta carotene too, prompting the age-old adage that carrots are good for your eyesight).

For the full recipe, click here! And then please invite us over for breakfast because, YUM.