Skip the boxed mix this year and make your own Homemade Stuffing from scratch. All you need is a loaf of bread, a few common vegetables, fresh herbs, eggs, and your favorite stock for a delicious, aromatic side dish that takes any Thanksgiving dinner to the next level.
As you prepare your holiday meal this year, grab an extra container of stock and a loaf of good, crusty bread. Cut the veggies while you're prepping your roast turkey or mashed potatoes. Before you know it, you'll have everything you need for this classic side dish! It takes about an hour to make and most of that time is spent in the oven. This traditional stuffing recipe has far more flavor than the boxed stuff and will quickly become your new family favorite!
If you like this recipe, try our Cranberry Walnut Apple Stuffing or Vegetarian Cornbread Stuffing.
Why You'll Love This Homemade Stuffing Recipe
- So simple to make. This easy recipe is made by rehydrating dried bread cubes with a mixture of tender, aromatic vegetables, fresh herbs, vegetable stock, eggs, and spices. Bake it in the oven, then serve. It's really that simple!
- Customizable. Prefer sourdough bread? That's fine. Want to add Italian sausage? You can do that. Only have chicken broth on hand? Use it! This Thanksgiving stuffing recipe is simple and easily adapted to suit your preferences.
- Less processed. Have you ever read the ingredients on boxed stuffing? It's not exactly the most nutritious. This traditional stuffing recipe is made with simple, wholesome ingredients you can feel good about eating and serving to your family.
Ingredient Notes
To make this delicious homemade stuffing, you will need the following ingredients (full measurements in recipe card below):
- white bread - start with one loaf of day-old bread. It can be Italian bread, French bread, sourdough, etc. Cut it into cubes.
- olive oil - this will be used to sautee the vegetables. Use butter if you prefer.
- onion - choose a yellow or white onion.
- garlic - fresh garlic highlights the savory flavors in this easy Thanksgiving recipe.
- celery - celery adds a little color, texture, and a delicious flavor.
- salt and pepper - be sure to season your baked stuffing to make sure it is full of flavor.
- fresh herbs - finely chop fresh parsley and thyme to stir into the bread mixture.
- vegetable stock - use either vegetable stock, chicken broth, or diluted bouillon paste.
- eggs - beat together a couple of eggs to hold the stuffing together.
You will also need a cutting board and knife, a sheet pan, large cast-iron skillet, 9x13 casserole dish, and aluminum foil.
How to Make the Best Homemade Stuffing
- Dry the bread. Evenly arrange the cubed bread onto a large sheet pan. Transfer into the oven while the oven is preheating and keep it in the oven for a total of 20 minutes, or until the bread crisps up. This helps the bread cubes dry out and become crunchy.
- Sauté vegetables. Heat oil in a large cast-iron skillet over medium heat for 2 minutes until the oil is hot and starts to sizzle and shimmer. Add onion, garlic, and celery and sauté until tender, about 5 minutes. Season with salt and pepper.
- Mix together. Transfer the bread cubes, sauteed vegetable mixture, thyme, and parsley to a 9x13-inch casserole pan. Toss well until combined.Â
- Add stock and eggs. Evenly pour the vegetable stock on top and toss well again to coat. Add eggs and fold in evenly.
- Cover and bake. Cover with aluminum foil and bake in a 350 F preheated oven for 30 minutes. If the stuffing is still pretty wet, remove the foil and bake for another 10 minutes until the top turns golden brown and crisp.
Recipe Variations
- Make sausage stuffing. Cook up a half pound of your favorite sausage, like sage sausage, and let it cool. Stir it into the stuffing mixture before baking.
- Mix different types of bread. You can use any kind of bread you'd like and even mix different types. Sourdough or French bread are two popular choices.
- Add nuts or dried fruits. Chop some walnuts, chestnuts, and/or dried cranberries to add extra color, texture, and flavor to this homemade stuffing.
- Use storebought bread cubes. You can often find prebaked bread cubes at the store the week before Thanksgiving. These can help you skip a few steps.
How to Serve
This Homemade Stuffing is delicious served on its own, or paired with some of my favorite Thanksgiving dinner recipes including:
- Easy Juicy Roasted Turkey Breast
- The Best and Creamiest Mashed Potatoes
- Easy Make-Ahead Cranberry Sauce
- Green Bean Casserole
- Sautéed Garlic Mushrooms
For more recipe inspiration, see our Easy Thanksgiving Menu.
Recipe Tips and Tricks
- Prep in advance. Instead of scrambling on Thanksgiving day, dry out your bread cubes a day or two before. You can also precut the vegetables to have them ready to go.
- Make your own stock. Make your own chicken stock or turkey broth at home for extra flavor.
- Stuff it inside a turkey. You can bake your stuffing in a casserole dish like we did or stuff it inside a whole turkey for a traditional approach.
Storing and Freezing Instructions
How to Store
Store any leftover stuffing in an airtight container in the fridge for 3-4 days.
How to Reheat
Either microwave your leftover stuffing for 30 seconds to 1 minute or bake a small dish of it in the oven or air fryer at 350 for 2-3 minutes to warm it up.
How to Freeze
If you have too much stuffing on hand, freeze it in a freezer-safe container or freezer bag for 2-3 months. Thaw it in the fridge before reheating.
FAQ
You only need a few simple ingredients to make the best homemade stuffing recipe. Start with dry bread cubes, then sauté onion, garlic, and celery in oil or butter. Toss the bread with vegetables, stock, eggs, fresh herbs, and salt and pepper before baking it in a large baking dish. The vegetables, stock, and spices will rehydrate the dry bread, giving it a light, fluffy texture and tons of flavor.
There are so many different types of breads to use for stuffing! You can easily make this classic stuffing recipe with regular white bread, French bread, Italian bread, or sourdough, but you can also use challah bread, Hawaiian bread, whole wheat, cornmeal, and more. Just make sure the bread is fully dried.
For the very best stuffing, you must use dry, stale bread. Fresh bread is soft, so when you mix it with vegetable stock and eggs, it turns into a soggy stuffing no one will want to eat. Start with really dry bread cubes. These are commonly available at the grocery store, or you can dry fresh bread in the oven until the bread pieces are crispy and dry.
More Thanksgiving Side Recipes
- 50 Best Thanksgiving Side Dishes
- Brown Butter Mashed Potatoes
- Sweet Potato Casserole with Pecans
- Cheesy Brussels Sprouts Bake
- Green Beans with Bacon
- Creamed Corn
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Garlic and Herb Roasted Carrots
Garlic and herb roasted carrots are delicious and flavorful, easy to make, and the perfect vegan holiday side dish for Easter or Thanksgiving - or for any time of the year!
Made with with only four ingredients (plus salt and pepper), one sheet pan, and a few minutes of prep time, these garlic and herb roasted carrots will be one of the easiest sides you can make for dinner, but you wouldn't know it from how good they are. It's not a coincidence that these easy carrots makes the Easter dinner cut. Plus, you can easily transform any leftovers into Roasted Carrot Soup the next day.
Why You'll Love Garlic and Herb Roasted Carrots
- A delicious and easy way to cook carrots. The tastiest (and easiest!) way to make carrots is to roast them. Roasting brings out their flavour and intensifies it, making them sweeter and more flavourful. And why not throw in some garlic and herbs while you are at it? Carrots will never taste the same! For a different flavor, try our can also try our Honey Roasted Carrots or Maple Roasted Carrots.
- Quick to prep. These garlic roasted carrots take just 5-10 minutes to prep and can be prepped directly in the sheet pan which means you only have one dish to clean! It's easy, stress-free, and worry-free, so you can focus on preparing and cooking your other dishes.
- Roasted carrots pair well with everything. Are you making chicken, steak, pork, or salmon for dinner? No matter what your main course is, these garlic and herb roasted carrots taste delicious paired with them. They are also the perfect Easter side dish to serve with a holiday ham.
- Carrots are healthy. These roasted carrots and healthy, vegan, and gluten-free. Packed with nutrients like beta carotene, fiber, vitamin K, potassium, and antioxidants, carrots are great for maintaining healthy cholesterol levels and eye health.
Ingredient Notes
To make easy garlic and herb roasted carrots, you will need a large half sheet baking pan and a few simple ingredients (full measurements in recipe card below):
- baby carrots - I like to use baby carrots in this recipe, but feel free to use medium carrots if that is what you have. Baby carrots are slightly smaller than medium carrots and they still have their stems attached. When choosing the perfect baby carrots, avoid the pre-peeled baby carrots (which are actually whole carrots that are shaped into small pieces). Instead, choose small, fresh carrots that are smooth, bright orange, and firm. Carrots that bend, feel limp, or have discoloured tips are not good.
- olive oil - you can also use any vegetable oil that you have on hand such as avocado oil.
- garlic - we love the potent flavor that fresh garlic adds to these carrots. You can also substitute with ½ teaspoon of garlic powder if that is all you have on hand.
- Italian seasoning - you can also substitute this with dried oregano.
- salt and pepper
How to Make the Best Garlic and Herb Roasted Carrots
A recipe can't get any easier than two basic steps - season and bake.
- Season the carrots. Place carrots on a large half sheet baking pan and add olive oil, garlic, Italian seasoning, salt, and pepper. Toss to combine. Then, arrange the carrots in a single layer.
- Bake. Place baking sheet into a 375F preheated oven. Bake for 35-40 minutes until tender. Note that you will need to increase the cook time if using larger carrots.
You can also sprinkle some freshly chopped parsley on top when serving.
Recipe Video
Recipe Variations
- Chop up the carrots. You don't have to roast these baby carrots whole. Instead chop them up into bite sized pieces and toss with seasoning. You will need to decrease the cook time to about 30 minutes. See our Roasted Carrots recipe for tips.
- Add a glaze. Give these roasted carrots a sweet twist with a drizzle of honey or maple syrup after roasting. Another delicious glaze to add is balsamic reduction. It's sweet and tangy.
- Make it spicy. Like to heat things up? Add in some smoked paprika, a pinch of cayenne pepper powder, or a sprinkle of red chili flakes.
- Serve with fresh herbs. Make these herb roasted carrots even more herby with a sprinkle of fresh herbs on top when serving. Try parsley, dill, or thyme.
- Add nuts. Add some crunch and flavor by adding some chopped nuts on top for serving. We like these with toasted pecans, walnuts, or almonds.
How to Serve
These Garlic Herb Roasted Carrots are delicious served as a side dish paired with a main course holiday entree or easy weeknight dinner. Some of our favorites to pair with this are:
- Roasted Turkey Breast
- Pineapple Glazed Ham Slices
- Chicken Milanese
- Creamy Salmon Pasta
- Glazed Honey Balsamic Pork Chops
- Butternut Squash Risotto
For more recipe inspiration for holiday mains, see our 40 Best Easter Mains and Entrees.
Recipe Tips and Tricks
- Peel the carrots. You can clean and scrub the carrots or peel them using a potato peeler for a more polished look and smoother texture. It's totally optional though.
- Spread them evenly. Be sure to spread the carrots out evenly in a single layer on the baking sheet. If you overcrowd them, the carrots will not result in as crispy as a texture that you get from roasting and instead will be steam cooked.
- How to check doneness. The time it takes to roast these carrots really depends on the size of your baby carrots and how hot your oven actually gets. You can check for doneness by piercing the carrots with a fork. If they slide out easily, that means they are fork tender and ready.
- What to do with leftovers: You can enjoy leftovers as a side dish, just like you did when you made the recipe. Or you can repurpose them into a Roasted Carrot and Ginger Soup (which can be stored even longer in the freezer!) or a Roasted Carrot Salad.
Storing and Freezing Instructions
How to Store
- How to store fresh uncooked carrots: When stored properly, whole raw carrots will stay fresh for up to four weeks. Yes, four weeks! To prolong their shelf-life, you can store them in an airtight container filled with cold water, and replace the water every few days.
- How to store roasted carrots: Honey roasted carrots keep in the refrigerator in an airtight container for up to 4 days. I do not recommend freezing them.
How to Reheat
How to reheat: Reheat roasted carrots in a 350F preheated oven or air fryer until warmed through, about 5-10 minutes.
How to Freeze
Once cooled to room temperature, store the roasted carrots in a freezer bag or airtight container. Freeze for up to 3 months. Allow to thaw overnight in the fridge before reheating or add directly to soups and other stovetop recipes. If planning to add leftovers to soups, I recommend chopping up the carrots before freezing so that you can easily add them to your cooking pot from frozen.
More Carrot Recipes
- 40 Best Carrot Recipes
- Honey Roasted Carrots
- Roasted Spring Vegetables
- Carrot Cake Muffins
- Maple Roasted Carrots with Yogurt Sauce
- Roasted Carrot and Ginger Soup
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Vegetarian Shepherd's Pie
Ditch the ground lamb and enjoy this cozy Vegetarian Shepherd's Pie that uses a blend of perfectly seasoned mushrooms and lentils instead. Top it all off with fluffy, creamy mashed potatoes for a show-stopping family meal you'll want again and again. It's the ultimate comfort food.
Although Shepherd's pie is usually made with ground lamb, this vegetarian version is just as cozy and filling even without the meat. Mushrooms are a great alternative to ground meat, and the cooked lentils will keep you full for hours. The rest of the flavors are the same ones you already know and love. You won't even know it's vegetarian!
Why You'll Love This Vegetarian Shepherd's Pie
- Perfect make-ahead meal. Prep this lentil shepherd's pie on the weekend and enjoy it all week long as leftovers! It's one of those make-once-and-eat-all-week kinds of recipes (the best kind).
- So filling and hearty. The mushroom and lentil filling will tide you over for hours, absolutely perfect for a cold winter's night. This shepherd's pie without meat is a total crowd favorite!
- Lots of veggies. When we say vegetarian, we really mean veggie-packed. This easy vegetarian shepherd's pie has potatoes, mushrooms, onion, garlic, carrots, and peas, so it's the perfect way to get plenty of veggies into your diet.
Ingredient Notes
To make this delicious Vegetarian Shepherd's Pie, you will need the following ingredients (full measurements in recipe card below):
For the mashed potato topping:
- russet potatoes - russets are notoriously starchy, so they're the best type of potato for fluffy mashed potatoes. Yukon gold potatoes are great, too.
- unsalted butter - this butter will add a rich, creamy smoothness.
- milk - thin out the cooked potatoes with your favorite milk.
- sour cream - make the flavors pop with Greek yogurt or sour cream.
- garlic powder - a little garlic powder complements the savory vegetable filling.
- salt and black pepper
For the vegetable mixture:
- olive oil - use a drizzle of olive oil to saute your veggies.
- white mushrooms - start by cooking most of the moisture out of the mushrooms. This will keep the filling from becoming overly soggy and highlight their meaty texture.
- onion - choose a yellow or white onion for a slightly sweet, aromatic flavor.
- garlic - adjust the amount of garlic to suit your personal preference.
- carrots - dice these into small cubes to help them cook quickly.
- all purpose flour - a little flour will absorb any excess liquid and create a saucy texture
- Worcestershire sauce - this is optional, but it adds an amazing umami flavor that replicates the flavor of meat. You can try substituting a little soy sauce instead.
- tomato paste - tomato paste has a really rich flavor that makes this vegetarian shepherd's pie recipe taste really hearty.
- Italian seasoning - this blend of herbs works really well in shepherd's pie. Feel free to use dried thyme instead.
- paprika - paprika has a slightly smoky, savory flavor that makes the filling taste meaty.
- vegetable stock - use either veggie broth or water to bring the filling together.
- frozen peas - add these right at the end to preserve their bright green color.
- canned lentils - the combination of cooked lentils and mushroom tastes a lot like ground beef and will make this shepherd's pie even more filling.
- salt and pepper
You will also need a large skillet, 2-quart casserole dish, colander, and potato masher.Â
How to Make the Best Vegetarian Shepherd's Pie
First, make the mashed potato topping.
- Boil potatoes. Add the potatoes into a large pot of salted water. Bring it to a boil over medium-high heat and cook until fork tender, about 10-15 minutes. If you can easily insert a fork into the potatoes, then they are ready.
- Mash potatoes. Drain the water and mash the potatoes using a potato masher or a fork.
- Combine with remaining ingredients. Add butter, milk, sour cream, garlic powder, salt, and pepper. Mix well and set aside.
Then, make the vegetable mixture.
- Sauté mushrooms. While potatoes are boiling, heat olive oil in a cast-iron skillet (or other oven-proof skillet) for 2 minutes over medium-high heat until the hot oil sizzles. Add mushrooms and cook until most of the liquid has evaporated, about 5-7 minutes.
- Add veggies. Add onion, garlic and carrots. Stir well to combine and continue cooking until tender, about 2-3 minutes.
- Add seasoning. Add flour, Worcestershire sauce (if using), tomato paste, Italian seasoning, paprika, salt, and pepper. Stir well to combine.
- Add remaining ingredients. Add vegetable stock, peas, and lentils. Stir occasionally and bring the mixture to a simmer, about 2 minutes.Â
- Simmer. Reduce the heat to medium and let it simmer for another 2 minutes until thickened to a desired consistency, stirring occasionally.
Now, let's assemble and bake.
- Transfer. Transfer the vegetable mixture into a 2 quart casserole dish (or 7x11-inch casserole dish) and spread evenly. You can also use the same skillet for assembling and baking.
- Assemble. Carefully add spoonfuls of the mashed potatoes on top and spread it evenly on top using a fork.
- Bake. Bake in a 400F preheated oven for 25-30 minutes until the top turns golden brown. Let cool for 15 minutes before serving.
Recipe Variations
- Vegan shepherd's pie. For a vegan version, you'll mostly need to adjust the potato recipe. Use non-dairy milk, vegan butter, and dairy-free sour cream for a creamy mashed potato topping. Don't forget to use vegan Worcestershire sauce or skip it.
- Sweet potato topping. Instead of white potatoes, use sweet potatoes. They'll add a bright orange topping and a little sweetness to balance the hearty lentil mixture.
- Use dried lentils. It will take a little longer, but you can easily cook your own brown or green lentils at home. ou will need about â…” cup dried lentils. Soak them for an hour or two, then cook them on the stove with water until they soften. See How to Cook Dried Beans. Strain and use like canned lentils. â…” cup dried lentils will yield 1.5 cups cooked (which is what you will find in a 15 ounce can).
- Use leftover mashed potatoes. This is a great recipe to use leftover mashed potatoes. Instead of preparing the mashed potato top, use about 5 cups of mashed potatoes. Try it with our Brown Butter Mashed Potatoes, Instant Pot Mashed Potatoes, or Cheddar Mashed Potatoes.
How to Serve
This vegetarian shepherd's pie recipe is delicious served on its own, or paired with some of my favorite sides including:
- Skillet Dinner Rolls
- Oven Roasted Vegetables
- Potato Stacks
- Sautéed Garlic Green Beans
- Fall Harvest Salad with Butternut Squash and Apple
- Cheesy Brussels Sprouts Bake
For more recipe inspiration, see our 50 Best Fall Side Dishes.
Recipe Tips and Tricks
- Season the potatoes well. Potatoes need lots of salt to have any flavor. Boil them in salted water or use vegetable broth. Season the mashed potatoes to taste before placing over the mushroom lentil filling.
- Don't rush the mushrooms. Mushrooms require patience. If you don't cook them down all the way, they'll be watery and bland. Let them really cook down until they are golden brown and dry. It's worth it for the best flavor.
- Add more veggies. The traditional shepherd's pie recipe typically uses common storage crops, like onions, carrots, and potatoes, since those are available during the winter. However, you can easily add extra veggies, like bell peppers, green beans, and more.
Storing and Freezing Instructions
How to Store
Store leftovers in an airtight container in the fridge or cover your baking dish with plastic wrap. It will last for 3-4 days in the fridge.
How to Reheat
Either microwave your leftovers for 3-4 minutes, stirring halfway, or bake them in the oven at 350 degrees F for 4-5 minutes until warm.
How to Freeze
To freeze, store your leftovers in a freezer safe container for 2-3 months. Thaw in the fridge overnight before reheating.
FAQ
Shepherd's pie is traditionally made by mixing cooked ground lamb with onions, carrots, and other veggies, then topping it off with a fluffy layer of mashed potatoes. Vegan shepherd's pie uses a mixture of cooked brown lentils, mushrooms, and vegetables instead. For the fluffy mashed potato layer, be sure to use your favorite vegan non-dairy products to get a creamy texture without the animal products.
If you want to make veggie shepherd's pie quickly, use frozen vegetables. You can easily cut frozen carrots into small pieces or use frozen onions or garlic. Since frozen foods can become overcooked quickly, be sure to cook them for a shorter period of time to preserve their color and texture.
Absolutely! As long as you properly store your shepherd's pie, you can easily reheat a portion the next day to enjoy for lunch or dinner. Be sure to let your freshly baked shepherd's pie cool at room temperature for no more than 2 hours and store it in the fridge overnight. It should only be reheated once, so it's best to warm just the portion you want to eat that day.
More Vegetarian Recipes
- 60 Easy Vegetarian Dinner Recipes
- Vegetarian Stuffed Peppers
- Vegetarian Lasagna with Spinach
- Stuffed Butternut Squash with Wild Rice
- Falafel
- Vegetarian Bolognese
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Vietnamese Pho
Vietnamese Pho is a one-of-a-kind soup known for its incredibly aromatic broth seasoned with fragrant spices served over tender rice noodles, beef sirloin, fresh herbs, and other garnishes. These days, you don't have to leave the house to enjoy this traditional soup at home. You just need about 30 minutes and a handful of simple ingredients!
Pho is a traditional Vietnamese soup often served for breakfast. The secret to a good pho starts with the broth. It's typically slow cooked for hours with incredibly fragrant spices like star anise, coriander, and more. This clear broth flavors every element of the soup from the rice noodles to the thinly sliced sirloin that cooks almost instantly in the hot broth. There are plenty of variations, but this simple Vietnamese beef noodle soup is perfect exactly as it is.
Why You'll Love This Vietnamese Beef Pho Recipe
- Extremely fast. Although the broth takes time, you can easily use leftover homemade broth or grab some from the store for a complete meal in less than 30 minutes! That's faster than it'd take to get an order delivered from your local Vietnamese restaurant.
- Tons of flavor. No one would ever describe pho as bland. Every element is perfectly balanced for tons of flavor. Even the neutral rice noodles soak up the flavorful broth, and the fresh herbs, lime juice, and jalapeno make this pho soup recipe absolutely delicious from the first bite to the last.
- Incredibly filling. The rich, fragrant broth makes this Vietnamese soup so filling. It's the best way to warm up on a cool day, and it will stick to your ribs for hours!
Ingredient Notes
To make this delicious Vietnamese pho, you will need the following ingredients (full measurements in recipe card below):
- dry rice noodles - it's essential to start with rice stick noodles. These will need to be soaked for about 20 minutes before you cook them.
- Vietnamese beef broth - make your own homemade broth made by roasting beef bones or short ribs with lots of spices before simmering them in a stock pot for hours. See our Asian Beef Broth for the recipe details. For a faster meal, use store bought pho broth instead.
- beef sirloin slices - these are completely optional, but frozen beef sirloin slices will cook almost instantly, absorbing the flavors from the broth. If you make our Asian Beef Broth, you can use the reserved beef from it.
- bean sprouts - these add a lovely crisp texture that balances the soft noodles.
- herbs - use lots of fresh herbs for maximum flavor. Fresh cilantro and Thai basil are classic toppings for beef pho.
- lime wedges - squeeze a little lime on top of your bowl to cut through the savory flavor of this traditional Vietnamese noodle soup.
- jalapeno - this is completely optional, but the bright heat of jalapenos pairs really well with the savory broth.
- chili garlic hot sauce - this is also optional for those who want some heat. It also adds a nice red contrast to the bowl of pho soup. We use this chili garlic hot sauce.
You will also need a large mixing bowl, 2 large pots, colander, ladle, and individual serving bowls (like these ramen bowls).
How to Make the Best Vietnamese Pho
- Soak the noodles. Fill a large mixing bowl with cold water. Add the dried rice stick noodles and allow it to soak until softened and pliable, about 20 minutes.
- Cook the noodles. Bring a large pot of water to a boil over high heat. Add noodles and cook until tender and fully cooked, about 2-3 minutes (or according to the package instructions). You can also cook the dried noodles without soaking but it will take slightly longer to fully cook them. Drain well.
- Heat the broth. In a separate stockpot, add beef broth and bring to a boil over high heat.
- Prepare the bowls. Assemble the pho by dividing the noodles evenly into ramen bowls. Ladle the boiling hot broth over the noodles.
- Add beef. Top with raw beef slices or reserved cooked beef oxtail meat from homemade Asian Beef Broth.
- Garnish. Top your bowls of pho with bean sprouts, cilantro or basil, lime juice, jalapeño, and chili garlic hot sauce (if using).
Recipe Variations
- Vegetarian pho recipe. Use a vegetarian broth and skip the sirloin for a veggie pho. Consider adding extra veggies like charred onion, baby bok choy, snow peas, or Chinese broccoli.
- Chicken pho. Replace the beef broth with chicken broth and add leftover cooked chicken to your soup pot - or make a batch of shredded chicken to add.
- Serve a sweeter broth. If you prefer a little sweetness in your Vietnamese beef noodle soup, add a little hoisin sauce or rock sugar to taste. Our homemade Asian beef broth has a little rock sugar so taste and see if you need to sweeten it more to taste.
- Adjust the garnishes. There are so many ways to top your pho, and even throughout Vietnam, you'll find different flavor profiles and garnishes. Try adding sliced green onions or thinly sliced white onion, fresh mint, or thinly sliced carrots. It's also lovely with a little splash of fish sauce.
How to Serve
This homemade Vietnamese Pho is delicious served on its own, or paired with some of my favorite Vietnamese dishes including:
- Vietnamese Noodle Bowl with Chicken
- Lemongrass Chicken Skewers
- Vietnamese Shrimp Salad Rolls
- Vietnamese Chicken Salad
- Pan-fried Lemongrass Chicken
- Vietnamese Grilled Pork
- Vietnamese Summer Rolls with Chicken
Recipe Tips and Tricks
- Make your own broth. The secret to the best pho is to use a good pho broth. Although it takes a long time to make the beefy broth for authentic pho, it's worth the effort. Make a big batch and freeze it for later for homemade pho anytime. See our Asian Beef Broth for recipe details for cooking on the stove or instant pot pressure cooker.
- Slice your own beef. If you can't find sirloin slices, you can make your own by freezing a raw sirloin steak and then letting it thaw for about 30 minutes. Use a very sharp knife to cut ¼-inch slices.
- Use leftover meat. Instead of using raw beef, feel free to use leftover beef chuck, pot roast, steak, or oxtail.
Storing and Freezing Instructions
How to Store
To save leftover pho for later, you'll want to separate the noodles from the broth, as the noodles can absorb too much liquid and disintegrate. Store them in airtight containers in the fridge for 3-4 days.
How to Reheat
You can microwave leftover pho, but it's best to reheat it in a pot on the stove until fully heated through.
How to Freeze
Freeze leftover broth in an airtight container for 3-4 months. Thaw in the fridge before making a fresh pot of this Vietnamese pho recipe.
FAQ
Since the clear beef broth requires so much work to make, it's only appropriate to savor every last drop by drinking your leftover broth. Many people do this in Vietnam as well, but it's based on personal preference.Â
The clear broth used to make pho is made by roasting beef bones and different cuts of meat with fragrant spices like star anise, cinnamon stick, coriander seeds, and more. These spices have an amazing aroma that pairs incredibly well with the savory broth and fresh herbs. There's nothing quite like it!
Did you know the word for rice noodles in Vietnamese is phở? The soup was named after the noodles, so real pho requires real phở (rice noodles). These clear noodles are mostly flavorless on their own, which makes them perfect for absorbing all those incredible flavors from the tasty broth. Save your egg noodles for other dishes, like lo mein or other stir-fried recipes.
More Hearty Soup Recipes
- 60 Best Soup Recipes
- One Pot Thai Red Curry Noodle Soup
- Easy 10-Minute Wonton Soup
- Beef Wild Rice Soup
- Pot Roast Soup
- Persian Lentil Soup
Tried this recipe?
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Asian Beef Broth
This Asian Beef Broth is the perfect base for your favorite noodle soups, stews, and braises. It's light yet flavorful with just the right amount of umami from the beef meat, bones, and aromatics. It has the signature Asian flavors of ginger, cardamom, and coriander with a hint of sweetness from star anise and cinnamon that will give your dishes a complex and robust flavor.
If you love soups, stews, or any cozy dish that requires a flavorful broth, then you'll love this homemade beef broth. Making this at home is one of the best ways to get that rich, deep flavor without having to use a lot of ingredients. Even better, this beef broth is so versatile that it can be used in a variety of dishes ranging from Chinese noodle soup to Vietnamese Pho.
Why You'll Love this Asian Beef Broth
- Better than store-bought broth. Throwing a carton of broth into your dishes won't give you the same depth of flavor, richness, and thickness that this homemade Asian beef broth will. Trust me, you'll be able to taste the difference!
- Extremely simple to make. You don't need to be a chef to make this delicious beef broth. All it takes is a few basic ingredients like good-quality beef meat and bones with seasonings, 20 minutes of prep time, and about 3 hours of simmering.
- Perfect for any dish. This broth is perfect for making any kind of noodle dishes, soups, stews, and braises with an Asian twist. You can even enjoy it as a hot soup with rice and veggies for a simple and comforting meal.
- Versatile. On its own, the broth is extremely delicious and flavorful. But you can customize it to your liking by adding different vegetables like carrots, celery, green onions, and shiitake mushrooms.
Ingredient Notes
To make this nourishing Asian Beef Broth, you will need the following ingredients (full measurements in recipe card below):
- beef - for the most flavorful broth, use a mix of bones and meaty pieces. I kept it simple by using marrow bones and oxtails, but you can opt for knuckles, joints, short ribs, back ribs, shank, or chuck.
- water - use cold water for rinsing the bones. Use just enough water to boil the beef with the aromatics.
- white vinegar - for soaking the bones to end up with a clear broth.
- salt and fish sauce - for seasoning the broth. Use just enough salt and fish sauce and adjust to your taste.
- ginger - it gives the broth a spicy yet comforting flavor that's common in Asian cooking.
- onion - for a subtle sweetness and a bit of umami flavor.
- lime - it adds a bright flavor and helps to balance out the richness of the beef.
- sugar - a touch of sugar helps to round out all the good flavors and give the broth a classic Vietnamese flavor.
- star anise - a unique Asian spice that adds a sweet and licorice-like flavor to the broth.
- cinnamon - another favorite in Asian cooking for its sweet aroma that gives warmth and spice to the broth. I use sticks.
- cardamom - these small black seeds have an aromatic, sweet, and slightly smoky flavor with hints of citrus and mint. You can use ground or pods.
- coriander - for an earthy touch that adds complexity to the broth.
You will also need measuring cups and spoons, a Dutch oven or stockpot (or Instant Pot pressure cooker), a slotted spoon, tongs, and a fine mesh sieve.
How to Make the Best Asian Beef Broth
First, prep the bones.
Rinse the bones and oxtails in cold water to remove blood and bone fragments.
Fill a large mixing bowl with cold water. Add white vinegar and salt and place the bones and meat inside to immerse it. Soak for 15-20 minutes. This helps get rid of some impurities and gives a much clearer broth in the end.
Next, make the broth.
Stovetop Method
- Boil. In a large 5.5 quart Dutch oven or stockpot, add beef bones, oxtails and 5 quarts of water. Heat over high heat and bring it to a boil. Boil for 5-10 minutes until you see foamy bits float on top. Use a slotted spoon or sieve to remove as much foam as possible.
- Add seasoning. Reduce the heat to medium and add ginger, onion, lime, sugar, star anise, cinnamon sticks, cardamom, and coriander seeds. Stir to combine. Cover with lid and simmer for 3 hours. Check occasionally and remove more foamy bits and fat if necessary.
- Remove bones. Use tongs to transfer all the bones and oxtails into a large mixing bowl. Remove all the edible meat from the bones and oxtails (the meat should fall of the bone). Set aside to add to other recipes such noodles soup like Vietnamese Pho.
- Strain. Strain the broth through a fine mesh sieve into another large pot and discard all the spices, remaining small bits, and fat. Add salt and fish sauce to taste.
Asian Beef Broth in the Instant Pot (Pressure Cooker)
- Once the beef bones and oxtails have been soaked, place into the instant pot along with ginger, onion, lime, sugar, star anise, cinnamon sticks, cardamom and coriander seeds. Stir to combine.
- Set to pressure cooking mode for 1 ½ hours. Once the time is up, press the quick release to release all the pressure.
- Remove as much foam bits and fat as possible with a slotted spoon. This helps preserve the flavors of the broth.
- Strain the broth through a fine mesh sieve into another large pot and discard all the spices, remaining small bits, and fat.
- Use tongs to transfer all the bones and oxtails into a large mixing bowl. Remove all the edible meat from the bones and oxtails (the meat should fall of the bone). Set aside.
- Add salt and fish sauce to the broth, to taste.
Finally, serve the beef broth.
Serve the beef broth immediately on its own or with noodles, if desired. Use it in our Vietnamese Pho recipe.
You can also store it in the fridge or freezer (See Storing Instructions below).
Recipe Variations
- Roast the bones first. Roasting the bones for an hour before boiling will give your broth a richer, deeper flavor. It's worth the extra effort, especially if you're looking for a more intense flavor. And you'll get a nice browning at the same time. See our Slow Cooker Bone Broth for instructions.
- Spice it up. For a spicy version, add some chili peppers like jalapeños or Thai chiles while the broth simmers.
- Switch up the flavors. Don't be afraid to experiment with different spices and aromatics. Try adding bay leaves, cilantro, or even lemongrass for a bright flavor.
How to Serve
Serve this delicious Asian Beef Broth on its own with some rice, meat, and stir-fried vegetables, or use it as a base for noodle soups, stews, and braises. It is a must make recipe for Vietnamese Pho.
To serve it with some side dishes, try these Asian favorites:
- Beef Potstickers
- Instant Pot Chicken Fried Rice
- Beef Noodle Stir Fry
- Orange Chicken
- Tofu and Mushroom Stir Fry
- Steamed Scallion Buns
Recipe Tips and Tricks
- Control the salt content. Feel free to skip the salt if you are looking for a low-sodium broth or just reduce the amount.
- Don't cut the beef too small. When cooking, smaller pieces will lose moisture quickly and they might get dry over time.
- Cook for longer. Extend the cooking time to get a more concentrated flavor and a thicker texture. Make sure to turn the heat to low to avoid drying the meat pieces.
- Use a pressure cooker. Cut down cooking time in half by using an Instant Pot or pressure cooker. Follow the steps above.
Storing and Freezing Instructions
How to Store
Once cooled to room temperature, store the leftover broth in a glass jar or airtight container and refrigerate for up to 1 week until ready to use. You can store it in portions for easier access.
How to Reheat
Reheat the broth in a saucepan over low heat, stirring occasionally, before using in your favorite recipes.
How to Freeze
Store the cooled broth in a freezer-safe container and freeze for up to 3 months.
More Beef Soup Recipes
- 60 Best Soup Recipes
- Slow Cooker Bone Broth
- Beef Wild Rice Soup
- Pot Roast Soup
- Slow Cooker Asian Beef Noodle Soup
- Beef Cabbage Barley Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
30 Best Keto Side Dishes
Preparing a keto-friendly feast and wondering what keto side dishes to serve with it? So if you're cooking a ketogenic main course, like a succulent steak or a flavorful salmon, and wondering, "what to serve with keto meals," you're in the right place! We've compiled a collection of the 30 Best Keto Side Dishes featuring an assortment of low-carb sides including fresh salads, roasted veggies, creamy mashed vegetables, healthy soups, and more.
These mouthwatering recipes are perfect for anyone following a keto diet, whether you're just starting out or a seasoned keto pro. So get ready to elevate your keto dining experience!
Best Keto Side Dishes
Brussels Sprouts with Bacon is a quick and easy side dish with the best flavor and texture. The best part? This holiday side is ready in under 15 minutes.
This buttery, garlicky Sautéed Spinach is the best way to enjoy this nutritious green. It's the ultimate healthy side dish and takes a few minutes to make!
Mashed Cauliflower is a fluffy and buttery side dish and a low carb, keto-friendly alternative to mashed potatoes. Plus, it's easier and quicker too!
Egg muffins are a quick and easy way to meal prep breakfast on-the-go, loaded with cheddar cheese, bacon or salami, and green onions. Make 12 in 30 minutes.
Creamy Garlic Cauliflower Soup
Creamy Garlic Cauliflower Soup is creamy and healthy. This vegetarian soup is ready in 45 minutes with a handful of wholesome ingredients and a few steps.
Oven Roasted Vegetables are a delicious flavorful side dish that goes well with almost any dinner main. Customize it with whatever veggies you have on hand.
Spinach and Feta Quiche with Cauliflower Crust
Spinach and feta quiche is healthy and gluten-free with a keto cauliflower crust and savoury vegetarian filling. Serve for breakfast, lunch or dinner.
Buttery sautéed garlic mushrooms are silky smooth with an incredible caramelization and earthy rich flavour. A simple side dish in under 15 minutes.
Cheesy roasted asparagus is a quick and easy side dish made with a handful of simple ingredients in 20 minutes. They're garlicky, cheesy, and flavorful.
Arugula Salad with Parmesan cheese and a simple homemade lemon dressing is healthy, fresh, and delicious. Toss it together in just 5 minutes!
Air fryer cauliflower bites have a crispy breaded coating outside, yet tender and light inside. They are bite-sized, flavorful, easy to make, and healthy.
Lemon Parmesan Green Beans are the perfect side to any entree dinner meal - buttery, lemony, and cheesy. This quick side dish is easy to make in 20 minutes.
This Eggplant Lasagna is cheesy, saucy, and packed with layers of roasted eggplant, mushrooms, and melty cheese. It's gluten-free and vegetarian too.
White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.
Delicious, garlicky, cheesy and creamy brussels sprouts bake is the ultimate comfort food side dish. So flavourful and the best way to eat brussels sprouts.
Mashed butternut squash is the perfect side dish for fall - creamy, smooth, and delicious, with the perfect balance between sweet and savory fall flavors.
Leftover Turkey Stuffed Peppers
Leftover turkey stuffed peppers are a nutritious, wholesome and healthy dinner that you can throw together easily and quickly. A total crowd-pleaser.
Bacon Wrapped Brussels Sprouts
Bacon wrapped brussels sprouts are the sweet, savory, and salty appetizer that you need at your next holiday gathering this fall. Simple and easy to make.
Cheesy Baked Zucchini with Marinara
Cheesy Baked Zucchini with Marinara will save your weeknight dinner routine (and the kids love it too!). It's low carb, vegetarian, gluten-free, and keto.
Beef taco salad is a simple, filling, and delicious meal loaded with your favorite taco fillings, and a creamy lime dressing. Make it in 20 minutes.
Balsamic Roasted Broccoli is a quick easy side dish made with tender, crispy broccoli tossed in a flavorful 5-ingredient glaze and is ready in 25 minutes.
Ratatouille is a classic summer stew loaded with tender, flavorful vegetables smothered in a rich homemade tomato sauce. It is easy to make too!
Creamed spinach is a rich, creamy, and delicious side dish to make this fall. Easy to make ahead and reheats well - perfect for Thanksgiving holiday dinner.
Creamless Cream of Asparagus Soup
Creamless cream of asparagus soup is healthy, delicious, smooth, creamy, quick and easy to make. A perfect spring soup for a last minute lunch or dinner.
Buttery sautéed garlic green beans is a simple side dish that is quick, easy and delicious. Make these vibrant, crispy and tender green beans in 10 minutes.
Air fryer vegetables are healthy, flavorful, and delicious. This vegan side dish is quick and easy to make in the air fryer in under 15 minutes.
Warm, rich, creamy baked spinach dip is a delicious and easy appetizer that is baked until warm and melty. Easy to make ahead and a total crowd pleaser.
Simple tomato cucumber avocado salad with a delicious lemon vinaigrette is a light and refreshing salad that comes together in literally 5 minutes.
Green Beans with Bacon is a delicious, flavorful side dish that comes together quickly in 20 minutes (including prep!) with a handful of simple ingredients.
Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.
Cheesy Brussels Sprouts Bake is a comforting side dish made with sautéed garlic brussels sprouts, topped with bacon and cheese, and baked until bubbly.
More Side Dish Recipes
- 40 Vegetable Side Dishes
- 35 Best Italian Side Dishes
- 25 BBQ Side Dishes
- 40 Vegetable Side Dishes
- 30 Potato Side Dishes
Did You Make Any of These Keto Side Dishes?
Please leave a comment and rating below, and let me know what you thought of this round up of Italian side dish recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Pumpkin Dump Cake
This Pumpkin Dump Cake is loaded with the flavors of fall and is incredibly easy to make. Made with homemade pumpkin pie filling and topped with a box of spice cake mix, chopped pecans, and melted butter, this delicious dessert is more like a pumpkin cobbler than a regular cake. Your guests will rave over these fall flavors, and you'll love how quickly this easy pumpkin crunch cake comes together.
Whether you're hosting a fall party or just want to try something different, this easy dump cake recipe is the perfect choice. It has more texture than a classic pumpkin pie, yet it has that pumpkin spice flavor everyone loves. Top it off with a scoop of vanilla ice cream or some homemade whipped cream for a Thanksgiving dessert that's sure to become a new family favorite. It might even replace pumpkin pie on your dessert table. It's really that good!
Why You'll Love This Pumpkin Dump Cake
- So quick and easy. The hardest part about making this easy pumpkin recipe is making the pumpkin filling, but even that just takes a moment or two of effort. Dump cake recipes are all about dumping everything into the pan, so they're always easy!
- Delicious mix of textures and flavors. The pumpkin part of this easy fall dessert is like the creamiest, most delicious pumpkin pie made with two types of sugar, your favorite fall spices, and pure pumpkin puree. The box of cake mix bakes into a crunchy, crumbly topping thanks to a little melted butter and chopped pecans. It's so much more interesting than a regular pie crust (and way faster, too).
- Enjoy all the fall spices. From the pumpkin pie spice, ginger, and allspice in the pumpkin mixture to the warm spices in the box of cake mix, every drop of this easy pumpkin cake is full of those beloved fall flavors.
- Crowd-pleasing. It's not often that an easy recipe really draws a crowd, but this one does. The pumpkin fans will love the buttery cake topping, and even the non-pumpkin lovers will appreciate the balance of textures. This pumpkin dump cake recipe is a must-try!
Ingredient Notes
To make this delicious Pumpkin Dump Cake, you will need the following ingredients (full measurements in recipe card below):
- cooking spray - spray your baking dish well to make this pumpkin dessert easier to serve.
- canned pumpkin puree - either use a can of pumpkin puree from the store or make homemade pumpkin puree by roasting pie pumpkins until tender.
- evaporated milk - this milk is richer and creamier than regular milk and is commonly used when baking a traditional pumpkin pie.
- white sugar - white sugar has a neutral flavor and sweetness that lets the pumpkin spice flavor stand out.
- brown sugar - add a little brown sugar for a richer, caramel-like flavor that pairs well with pumpkin.
- eggs - to give the pumpkin layer a little rise, you'll need to whisk in eggs and one egg yolk.
- spices - keep it simple with pumpkin pie spice, ground ginger, and allspice.
- salt
- cornstarch - as the cake bakes, the cornstarch will absorb any excess moisture from the pumpkin puree to keep it from becoming soggy.
- boxed spice cake mix - choose any type of boxed spice cake mix.
- pecans - chopped pecans add extra crunch and a nutty flavor to the top layer.
- unsalted butter - melted butter will soften the cake mix and turn it into a crunchy, buttery topping.
You will also need a 9x13-inch baking dish, parchment paper, large mixing bowl, and a whisk.
How to Make the Best Pumpkin Dump Cake
- Prepare. Preheat the oven to 350°F. Prepare a 9x13-inch baking pan with cooking spray and parchment paper.
- Make the pumpkin filling. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, white sugar, brown sugar, eggs, egg yolk, pumpkin pie spice, ginger, allspice, salt, and cornstarch, until smooth.
- Add the cake mix. Pour the pumpkin pie filling into the prepared baking pan. Sprinkle the dry cake mix over top of the pumpkin batter in an even layer.
- Add pecans and butter. Top with chopped pecans. Evenly pour the melted butter over top of the dry cake mix and pecans, ensuring even coverage and that all of the dry cake batter is covered with melted butter.
- Bake and set. Place into the oven to bake for 55 minutes. When done, the center should still be jiggly. Allow the cake to rest for 1-2 hours for the center to finish cooking and set.
- Serve. Serve cold or warm with ice cream and a drizzle of salted caramel sauce.
Recipe Variations
- Add chocolate chips. Fold in ½ cup of dark chocolate chips for a little extra texture and bitterness to contrast the sweet pumpkin pie filling.
- Sprinkle toffee bits. Crunchy toffee bits add even more texture and fall flavor. Sprinkle some into the cake layer to give this pumpkin pie dump cake extra crunch.
- Gluten free pumpkin pie dump cake. Use gluten-free spice cake mix instead of regular cake. The rest of the recipe is already naturally gluten-free.
- Try a different cake. Although the spice flavor from the spice mix tastes perfect with pumpkin spice, you can also try using a box of yellow cake mix, chocolate cake, or any kind you like.
How to Serve
This pumpkin dump cake is delicious served on its own, or paired with some of my favorite fall desserts including:
- Pecan Pie
- Braided Lattice Apple Pie
- Gingerbread Bundt Cake
- Caramel Pecan Pie Cheesecake Bars
- Apple Turnovers
Looking for treats to serve after your Thanksgiving dinner? Try these 25 Thanksgiving Dessert Recipes.
Recipe Tips and Tricks
- Be patient. Unlike traditional cakes, this pumpkin dump cake needs to set after baking for 1-2 hours. Otherwise, it will be overly soft and gooey. Treat it like baking a regular pumpkin pie!
- Don't stir. It's so tempting to stir the cake mix into the bottom layer - but don't! That's how you get the buttery, crumbly topping. If you stir, the cake will become soggy and clumpy. Resist the urge!
- Toast the pecans. Before you sprinkle pecans on top of the cake mix, give them a good toast on the stove or in the oven. This draws out their nutty flavor.
Storing and Freezing Instructions
How to Store
Store your leftover pumpkin dump cake in an airtight container or wrap it with plastic wrap and keep it in the fridge for 4-5 days.
How to Reheat
The easiest way to reheat your homemade pumpkin dump cake is to microwave an individual serving for 1-2 minutes. If you want to reheat the whole baking dish, pop it in the oven at 350 degrees F for 5-7 minutes until warm.
How to Freeze
Freeze any leftover pumpkin crunch cake in a freezer-safe container for 2-3 months. Thaw in the fridge before reheating.
FAQ
Absolutely! Most dump cakes use fruit or other fresh ingredients that must be refrigerated to avoid food-borne illness. Your dump cake should be cooled at room temperature for no more than 2 hours before being stored in the fridge where it will last for 4-5 days.
If your cake layer is still powdery, you probably did not distribute the cake mix evenly over the top of the pumpkin pie filling, so there were some patches that did not have any butter. For best results, make sure the cake mix is in an even layer and drizzle butter over every section.
Dump cakes last for 4-5 days in the fridge, and the pumpkin spice flavors usually come out more as it sits. The leftovers are so good!Â
More Pumpkin Dessert Recipes
- 20 Best Pumpkin Desserts
- Pumpkin Roll
- Pumpkin Mousse
- No Bake Pumpkin Cheesecake
- Pumpkin Bundt Cake
- Pumpkin Bread
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Cranberry Sauce Parfait
This Cranberry Sauce Parfait is a light, creamy, and delightful breakfast or dessert that can be enjoyed anytime, but especially during the holidays. It's made with layers of creamy Greek yogurt, tart cranberry sauce, and crunchy granola topped with a drizzle of honey for a sweet finish.
Cranberry sauce is a must-have for Thanksgiving dinner and other holiday meals, and this easy parfait recipe is a great way to enjoy any leftovers in a completely different form. The tartness of the cranberry sauce provides a nice contrast with the creamy yogurt and sweet, crunchy granola, giving you a unique and amazing texture and flavor experience. Creamy, tart, and crunchy all in one bite, this cranberry-based treat is not only beautiful to look at, but also a delight to eat.
Why You'll Love this Cranberry Sauce Parfait
- So simple and quick. Anybody can make this leftover cranberry sauce parfait, and it's ready to eat in just 5 minutes! It's perfect for busy mornings or when you need a quick dessert after dinner. It's definitely an easy, delicious treat that everyone will love!
- Perfect for leftovers. This yogurt parfait is a great way to use up leftover cranberry sauce from the holidays, and it tastes just as good, maybe even better. You can even make it a few hours ahead of time and store it in the fridge until you're ready to serve.
- Customizable. Switch up the ingredients or add more toppings to make it your own. Get creative by trying different flavors of yogurt, adding a layer of whipped cream, swapping out granola for various nuts, or topping with some fresh fruit, shredded coconut, mint leaves, or even shaved dark chocolate.
- Healthy and delicious. Greek yogurt is a great source of protein, and granola is packed with healthy fats and fiber. Plus, this cranberry parfait is sweetened with just a touch of honey (and only if you want!) for a light and delicious dessert that won't leave you feeling guilty afterwards.
Ingredient Notes
To make this easy Cranberry Sauce Parfait, you will need the following ingredients (full measurements in recipe card below):
- Greek yogurt - any plain Greek yogurt will work for this recipe. But you can also use regular or homemade yogurt.
- cranberry sauce - use a store-bought sauce or make your own with this easy make-ahead cranberry sauce recipe.
- granola - we used our homemade granola, but any kind you have on hand is perfect. You can even use store-bought granola, but make sure to check the label for added sugars if you are looking out for that.
- honey - cranberry sauce is already typically quite sweet so adding a drizzle of honey is optional. I recommend using it if you need an extra touch of sweetness.
You will also need measuring cups and spoons and dessert glasses.
How to Make the Best Cranberry Sauce Parfait
- Assemble. In a small dessert glass, add ¼ cup of yogurt to the bottom. Add 3 tablespoons of cranberry sauce. Add 2 tablespoons of granola over top. Repeat with another layer of ¼ cup yogurt, a tablespoon of cranberry sauce, and top with a granola.
- Add sweetness. For extra sweetness, add a drizzle of honey on top (if needed).
- Repeat. Repeat with remaining 3 dessert cups.
Recipe Variations
- Use vanilla Greek yogurt. For those who don't like the tang of regular Greek yogurt, use vanilla flavored instead.
- Add fruits. Berries, bananas, kiwi, or any other fruit of your choice can be added on top of the parfait before serving. Customize the parfait to whatever fruit is in season or easy for you to find at the local market.
- Mix in spices. Add some cinnamon or nutmeg to the yogurt layer for a warm, comforting flavor that is perfect for fall.
- Top with nuts. Gently toast some hazelnuts, almonds, or walnuts and sprinkle them over the top of the parfait for a crunchy addition.
- Use flavored granola. If you don't have plain granola on hand, try using a flavored variety like pumpkin pie granola, coconut maple, or gingerbread granola.
How to Serve
Serve this delicious Cranberry Sauce Parfait on its own, or with other holiday meals, beverages, and desserts. We like serving it for breakfast or brunch along with these fall favorites:
- Cinnamon Apple Baked Oatmeal
- Deviled Eggs
- Gingerbread French Toast Casserole
- Pumpkin Spice Latte
- Arugula Salad with Apple and Pecan
- Oat Porridge
- Pumpkin Cinnamon Rolls
Recipe Tips and Tricks
- Add granola topping right before serving. Granola will get soggy if it sits for too long, so add the topping just before serving for that crunchy texture.
- Store in mason jars. If you don't plan to serve this right away, store the parfait in mason jars for an easy grab-and-go snack or dessert.
- Use low-sugar cranberry sauce. Cranberry sauce can be super sugary, so opt for one with less sugar or make your own to keep it healthier. Check out my homemade recipe here.
Storing and Freezing Instructions
How to Store
If you're using dessert glasses, cover them with plastic cling wrap and store them in the fridge for up to 3 days. You can also use mason jars with lids for better storage.
How to Freeze
Place the parfait in a freezer-safe container with a cover or lid and freeze for up to 1 month. Thaw overnight in the fridge before topping with granola, honey, and other desired ingredients.
More Cranberry Sauce Recipes
- 15 Leftover Cranberry Sauce Recipes
- Cranberry Sauce Oat Bars
- Cranberry Brie Bites
- Leftover Cranberry Sauce Muffins
- Cranberry Sauce Swirl Pound Cake
- Cranberry Baked Brie
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Brussels Sprouts with Cranberries
Brussels Sprouts with Cranberries are a delicious, festive side dish that could be the highlight of your holiday meal - or any meal, really! The earthy flavors of Brussels sprouts with the tartness of cranberries make for a unique combination that is simply amazing. Not to mention, it's so easy to make and takes just 15 minutes from start to finish.
Brussels sprouts are one of the most versatile vegetables out there. They can be boiled, steamed, sautéed, roasted, or even grilled to perfection. But for us, the easiest way to cook them is by sautéing. It brings out their natural sweetness and makes them tender on the inside while keeping a slight crisp on the outside. Since they are naturally earthy and bitter, pairing them with sweet-tart cranberries is the perfect way to balance out the flavors. Topped off with sweet, fruity balsamic vinegar, there's no way you can resist this delicious vegetable side dish.
Why You'll Love this Brussels Sprouts with Cranberries Recipe
- Quick and easy. Making an appetizing side dish doesn't have to take hours. This brussels sprouts recipe is so simple with just six ingredients and 15 minutes of prep and cooking time. Plus, no special equipment is needed!
- Great holiday side dish. This dish is so pretty and festive, making it perfect for the holidays and other special occasions. The bright green Brussels sprouts and gorgeous red cranberries add a nice pop of color to your holiday table. But don't think twice about making it any day of the year!
- Healthy and tasty. Brussels sprouts are incredibly nutritious, packed with fiber, minerals, and vitamins B9, C, and K. Adding antioxidant-rich cranberries to the mix just makes them even better in terms of nutrition and flavor.
- Unique flavor combination. The nutty flavors of Brussels sprouts and sweet-tart cranberries are a match made in heaven. It's a combination you don't see very often, but you'll be surprised how these two ingredients work so well together.
Ingredient Notes
To make these easy Brussels Sprouts with Cranberries, you will need the following ingredients (full measurements in recipe card below):
- cooking oil - we used avocado oil for sautéing the sprouts. Use any cooking oil like vegetable oil and olive oil.
- Brussels sprouts - use fresh Brussels sprouts for the best flavors. If possible, choose small to medium-sized pieces as they tend to be sweeter and more tender. Make sure to cut them in half and discard the stem ends.
- cranberries - I use dried cranberries for this recipe, but you can also use fresh ones.
- balsamic vinegar - adds a nice zing to the dish that complements the earthy flavor of sprouts and the sweetness of cranberries.
- salt and black pepper - season to taste.
You will also need measuring cups and spoons and a large skillet.
How to Make the Best Brussels Sprouts with Cranberries
- Sauté brussels sprouts. In a large skillet, add oil and heat over medium heat until it sizzles, about 1-2 minutes. Add Brussels sprouts and cook until caramelized golden brown and tender, about 5 minutes. Season with salt and pepper.
- Add cranberries. Add balsamic vinegar and cranberries. Toss well and cook until the cranberries are tender, about 3-4 minutes. Serve immediately.
Recipe Variations
- Add nuts. Throw in some walnuts, pecans, pistachios, or almonds for an added crunch.
- Try different seasonings. Adding garlic powder, crushed red pepper flakes, or spices like cinnamon and nutmeg will give the dish an extra flavor boost.
- Make it cheesy. Sprinkle Parmesan or feta cheese on top for that creamy, cheesy goodness. Check out our Parmesan Crusted Brussels Sprouts for inspiration.
- Roast it instead. Toss the Brussels sprouts, season with salt and pepper, bake at 375°F for about 15 minutes, mix in the cranberries, and bake until everything is cooked through. Top it off with some balsamic vinegar, and you're good to go!
- Use maple or honey. Drizzle the dish with a bit of maple syrup or honey before serving for a hint of sweetness.
- Add butter. If you want a richer flavor, add a pat of butter to the sprouts while they're cooking. It makes everything so much better!
How to Serve
Serve these delicious Brussels Sprouts with Cranberries with beef, chicken, pork, or even fish for a complete meal. They also make a great side for a vegetarian meal. Here are some recipes that would go well with this dish:
- Pecan Crusted Chicken
- Butternut Squash Risotto
- Ribeye Steak
- Garlic Butter Salmon
- Roasted Turkey Breast
- Glazed Honey Balsamic Pork Chops
Recipe Tips and Tricks
- Heat the oil enough. When cooking the sprouts, use hot enough oil to help them brown nicely and develop that crispy texture we all love. It's ready for cooking when the oil starts to sizzle.
- Don't overcook the sprouts. Even though we want them to be nicely browned, they can become too soft and mushy if cooked for too long. Cook them just until they are tender-crisp and caramelized.
- Use high-quality balsamic vinegar. Thick, syrupy balsamic vinegar helps to add a sweet, fruity, and slightly tangy flavor that makes the dish even more delicious!
Storing and Reheating Instructions
How to Store
Let the sprouts cool completely before transferring them to an airtight container. They can be stored in the fridge for up to 3 days.
How to Reheat
The best way to reheat these sprouts with cranberries is in an oven. Preheat the oven to 350°F and bake for about 10-15 minutes, or until it's hot and crispy again. You can also cook the leftovers in a skillet over medium heat. Add a little bit of oil or butter, and cook for just a few minutes until warmed through.
More Brussels Sprouts Recipes
- 15 Best Brussels Sprouts Recipes
- Sautéed Brussels Sprouts
- Honey Balsamic Brussels Sprouts
- Maple Roasted Brussels Sprouts and Butternut Squash
- Brussels Sprouts with Bacon
- Parmesan Crusted Brussels Sprouts
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Antipasto Platter
If you're looking for a show-stopping appetizer for your next dinner party, nothing beats a good Antipasto Platter. Combine a variety of marinated veggies, olives, cheeses, breads, cured meats, and fresh vegetables on a serving platter, and watch as your guests crowd around to try every single one. It's a must-have appetizer for any event!
Whether you're planning a big cocktail party during the holiday season or just having people over for dinner, try this antipasto recipe! They are usually served as the first course of an Italian meal, but they're special (and easy) enough to serve for any event. Since most ingredients are prepackaged from the grocery store, you'll spend more time arranging your favorite ingredients than cutting or cooking anything!
Why You'll Love This Antipasto Platter Recipe
- Stunning presentation. This classic Italian appetizer is absolutely gorgeous, with bowls of roasted red bell peppers and marinated olives, a delicious array of meats, different cheeses, the best fresh bread, and more. Your guests will be floored by your thoughtful display and generous servings! It's a vibrant and colorful masterpiece.
- Easy to prepare. Although some of the ingredients need to be sliced, most are purchased brined or marinated from the store. Just add your olives and peppers in small bowls, and arrange everything else on your wooden cutting board or serving platter. and you have the perfect appetizer ready to go!
- Perfect for a crowd. A good antipasto tray draws people in. You can't help but grab a bite of this or nibble on a little of that. Plus, since each one has a range of items, your guests can easily find something that fits their dietary preferences without having to make 10 different appetizers.
Ingredient Notes
To make this delicious antipasto platter recipe, you will need the following ingredients (full measurements in recipe card below):
- marinated olives - choose at least one type of marinated olives. Some options include kalamata olives, castelvetrano, stuffed olives, and more.
- marinated artichoke hearts - these marinated artichoke hearts have a buttery, herby flavor that pairs well with deli meats.
- roasted red peppers - choose roasted red peppers or sun-dried tomatoes for a pop of color and flavor.
- marinated mushrooms - select pickled or marinated mushrooms for their tender, delicate texture.
- marinated mozzarella balls - these are made by marinating fresh mozzarella balls in olive oil with different herbs and spices and are easy to find at the grocery store. See our easy Marinated Mozzarella Balls for instructions on how to make it at home.
- cheese - you'll need a mix of different kinds of cheeses. Pair different flavors and textures, like parmesan, gouda, provolone, or gorgonzola.
- cured meats - select a variety of different cured meats like salami, prosciutto, and pepperoni.
- crackers or bread - your guests will need some bread or crackers to eat the marinated vegetables, cheeses, and meats. Try serving ciabatta rolls, pita chips, or fresh breadsticks.
- vegetables - slice cherry tomatoes and cucumbers into bite-sized pieces. These will fill any gaps on your Italian antipasto platter.
- optional items - fill out your platter with a variety of other ingredients like nuts, fresh fruits, honey, olive tapenade, and fresh herbs.
You will also need a variety of small bowls, a wooden cutting board, different serving platters, and small spoons, knives, and forks for serving.
How to Make the Best Antipasto Platter
- Position bowls. On a large platter, arrange the items that are in a bowl (these are the marinated items), spacing them apart from each other in a non-symmetrical pattern.
- Arrange cheeses. Arrange the cheese around the bowls, also spacing them away from each other to keep things pleasing to the eyes.
- Layer meats. Arrange the cured meats around the bowls and cheese. You can use your hands to roll up the meat to create an aesthetically pleasing design.
- Add bread. Arrange the crackers and bread in gaps (also keeping them apart from each other).
- Add vegetables. Fill any large gaps with vegetables
Recipe Variations
- Add variety. If you're throwing a big party, offer different types of peppers, olives, and mushrooms instead of having multiple bowls of the same type. Look for cherry peppers, blue cheese stuffed olives, almond stuffed olives, etc.
- Go big. For a deluxe antipasto platter, add Marcona almonds, fresh figs or other fruits, Italian honey, fig jam, dried fruit, olive tapenade, fresh pesto, and more.
- Make an Italian antipasto platter. Although most of these ingredients are Italian, take it to the next level and choose only the best Italian cheeses and cured meats for your antipasto board.
- Make a Mediterranean antipasto platter. Switch up the flavor by adding in classic Mediterranean ingredients to the platter such as Hummus and Tzatziki, Pita Bread, stuffed grape leaves (dolmades), and feta cheese.
How to Serve
This Antipasto Platter is delicious served on its own, or paired with some of my favorite Italian recipes including:
- Italian Meatballs
- Tomato Bruschetta with Balsamic Glaze
- Creamy Tuscan Chicken
- Eggplant Parmesan
- Italian Pasta Salad
For more recipe inspiration, see our 50 Best Italian Recipes.
Recipe Tips and Tricks
- Balance textures and flavors. The best antipasto platters have a mixture of flavors and textures. Offer a range of textures, like crunchy, soft, and creamy, and incorporate all the different tastes (sweet, salty, sour, umami, and bitter).
- Find the right blend of cheeses. The secret to a good cheese board is to incorporate several different types of cheeses with a range of flavors and textures. Choose at least one of each of these types of cheese: fresh or soft (mozzarella balls, goat cheese, or gorgonzola dolce), soft-ripened (taleggio or cambozola), semi-hard cheeses (provolone or fontina), and hard Italian cheese (parmesan, pecorino, or piave).
- Include something fresh. Since many of these ingredients are cured or marinated, some fresh basil leaves or fresh fruit can make the whole platter light and inviting.
- Look for a local deli. Although you can find many of these ingredients at the grocery store, you'll learn so much about Italian food and have a real, authentic antipasti board after a trip to an Italian deli.
Storing and Freezing Instructions
How to Store
The fresh ingredients in your antipasto platter should be at room temperature for at most 2 hours. Consider storing them in chilled dishes to keep them fresh for longer. Hard cheese can be at room temperature for up to 4 hours and bread/crackers can be longer.
How to Freeze
It's best to make antipasti platters right before serving. The ingredients do not typically freeze and thaw very well.
FAQ
The best antipasto platters contain a variety of ingredients that can be paired together in different ways. You typically want to offer some bread, cured meats, cheeses, olives, marinated meats, and fresh vegetables, but there are many different options for each one you can choose from. Add several types of olives or marinated vegetables or round out your display with nuts, fresh fruits, herbs, honey, and more. Your guests will eat some items on their own and combine others together, so think about items that will taste delicious together or separately.
Although these terms are often used interchangeably, charcuterie refers specifically to cured meats. A charcuterie board should contain a variety of cured meats with other ingredients that enhance the flavors of the salami and prosciutto. On the other hand, an antipasto platter has a much wider arrangement of ingredients. It typically includes a variety of breads, marinated vegetables, olives, nuts, salami, a great cheese selection, and other sauces, dips, and fresh fruits for people to graze on.
For a great antipasto platter, you need a great selection of cheeses. Include a range of flavors and textures, like a mixture of fresh cheeses, soft-ripened cheeses, semi-hard cheeses, and hard cheeses. For an Italian antipasto platter, choose exclusively Italian cheeses.
More Appetizer Recipes
- 75+ Easy Appetizer Recipes
- How to Make a Charcuterie Board
- Veggie Tray
- Antipasto Skewers
- Marinated Mozzarella Balls
- Caprese Skewers
Tried this recipe?
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Brown Butter Mashed Potatoes
Brown Butter Mashed Potatoes are the ultimate side dish for any meal. It's smooth and creamy with a rich, nutty flavor from the brown butter and just the right amount of seasoning. Not to mention, the looks of it are just as gorgeous and appetizing as the flavor!
Whether you're looking for something unique to serve at a holiday meal or just want to add some gourmet flair to your weeknight dinner, this mashed potatoes recipe takes the humble spud to a whole new level. The addition of brown butter adds a nutty, caramelized flavor that you won't find in your regular mashed potatoes. Plus, mashed potatoes with brown butter can be paired with almost any protein, from Stuffed Chicken Breasts and Parmesan Crusted Chicken to Roast Beef and Creamy Garlic Salmon.
Why You'll Love this Brown Butter Mashed Potatoes Recipe
- That brown butter. The moment you add brown butter to your mashed potatoes, you might wonder why you haven't been doing this all along! It's amazing how much flavor it adds that you probably won't be able to go back to regular mashed potatoes.
- Super simple to make. This brown butter potato recipe is so easy to follow yet it still adds a gourmet touch to your meal. It takes about 30 minutes to make and all you need are potatoes, butter, cream, cheese, and seasonings.
- Perfect for entertaining. Everyone loves mashed potatoes, and these brown butter ones will probably become a new favorite. It doesn't take long to make, so you can easily whip it up for last-minute guests. You can even make it ahead of time if you're serving a large crowd.
- Incredibly creamy. If you've ever been disappointed by dry, lumpy mashed potatoes, making this mashed potato with brown butter recipe will turn that around. The combination of butter, sour cream, and whole milk makes the creamiest and fluffiest mashed potatoes ever!
Ingredient Notes
To make easy and delicious Brown Butter Mashed Potatoes, you will need the following ingredients (full measurements in recipe card below):
- potatoes - I use Russets in this recipe, which are starchy and perfect for mashing. But Yukon Gold works great as well!
- butter - use unsalted butter to make the brown butter. Browning the butter is an extremely easy process yet it adds tons of amazing flavors to the mashed potatoes.
- garlic - fresh garlic is always best!
- sour cream - this adds a slightly tangy flavor and makes the mashed potatoes extra creamy. You can also use Greek yogurt if that's all you have.
- whole milk - use whole milk to get the perfect consistency without thinning the flavors. You can also use heavy cream - especially if you're using Greek yogurt which is thinner and lower in fat.
- Parmesan cheese - I recommend using freshly grated Parmesan cheese for maximum flavor.
- salt and black pepper - season to taste.
- fresh parsley - optional, for serving.
You will also need measuring cups and spoons, a large pot, a saucepan or skillet, and potato masher (or fork).
How to Make the Best Brown Butter Mashed Potatoes
- Cook potatoes. Add the potatoes into a large pot of salted water. Bring it to a boil over medium-high heat and cook until fork tender, about 10-15 minutes. If you can easily insert a fork into the potatoes, then they are ready.
- Brown the butter. While the potatoes are cooking, melt the butter in a saucepan over medium-low heat. Use a rubber spatula, and begin stirring as soon as the butter melts. Continuously stir throughout the entire process to prevent burning. The butter will start to foam and sizzle after a few minutes. Add garlic and continue to sauté. You will start to see the milk solids on the bottom of the pan. Keep cooking until the butter turns a golden brown color and gives off a nutty aroma, about 3-4 minutes. Once the milk solids turn a toasty brown colour, immediately remove from heat and set aside.
- Mash potatoes. Drain the water from the potatoes and mash the potatoes using a potato masher or a fork.
- Combine ingredients. Add half of the garlic brown butter mixture, sour cream, milk, parmesan, salt, and pepper. Mix well until smooth. Add more milk if needed until desired creamy texture is reached.
- Serve. Transfer to the mashed potatoes to a round serving dish and use the back of a spoon to swirl it on the serving dish. Drizzle the remaining garlic brown butter mixture on top. Sprinkle some chopped parsley on top and serve immediately.
Recipe Variations
- Add toppings. Top your mashed potatoes with anything from chives and caramelized onions to bacon bits and sautéed mushrooms. The options are endless!
- Mix in herbs. Add herbs like rosemary, oregano, thyme, and parsley for a more complex flavor profile.
- Skip the cheese. Go light by leaving out the cheese and adding in some fresh herbs and lemon zest instead.
- Use roasted garlic. If you're feeling fancy, roast some garlic in the oven and mash it with the potatoes for that mild yet sweet, nutty flavor.
- Make it quicker. Put it together in 20 minutes with my Instant Pot Mashed Potatoes recipe.
How to Serve
Serve these delicious Brown Butter Mashed Potatoes with proteins, salads, vegetables, and other side dishes. Some of our favorites to pair with it are:
- Roasted Spatchcock Chicken
- Garlic Butter Steak Bites
- Roast Turkey
- Garlic Rosemary Rack of Lamb
- Ribeye Steak
- Lemon Parmesan Green Beans
Recipe Tips and Tricks
- Use the right potato variety. Choose starchy potatoes such as Russet, Idaho, or Yukon Gold. They're higher in starch which makes them easier to mash and blend into a perfect creamy and fluffy texture.
- Peel the potatoes. While some recipes call for leaving the skins on, we prefer peeling them for a silky-smooth mash. Feel free to prepare them how you like.
- Cut potatoes into even pieces. Using evenly sized potato pieces helps ensure they cook evenly and at the same rate.
- Watch the butter closely. Browning the butter is quick and takes about 5 or so minutes, so keep an eye on it to prevent burning.
- Don't overwork the potatoes. Be careful not to overmix the potatoes after mashing as they can become gummy and gluey.
- Don't skimp on the milk. If you find your mashed potatoes too thick, add one tablespoon of milk at a time until you reach the desired consistency.
How to Use Leftover Mashed Potatoes
Sick of leftover mashed potatoes? No problem! Repurpose them into something new! These are some of our favorite ways to use up leftover brown butter mashed potatoes:
- Mashed Potato Balls
- Mashed Potato Soup
- Potato Dinner Rolls
- Mashed Potato Cakes
- Skillet Shepherd's Pie
Storing and Freezing Instructions
How to Store
Keep the leftover mashed potatoes in an airtight container and store them in the fridge for 3 to 5 days.
How to Reheat
Place the leftovers in an oven-safe dish, add a splash of milk, and cover with a lid or foil to prevent it from drying out. Heat in the oven at 350°F for 15 to 20 minutes, or until warmed through.
How to Freeze
Put the brown butter mashed potatoes in a freezer-safe container or freezer bags and store for up to 3 months. Thaw in the fridge before reheating in the oven.
More Mashed Potato Recipes
- The Best and Creamiest Mashed Potatoes
- Garlic Mashed Potatoes with Sour Cream
- Mascarpone Mashed Potatoes
- Instant Pot Mashed Potatoes
- Mashed Red Potatoes
- Healthy Mashed Potatoes
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Pumpkin Soup
Perfectly smooth and creamy with aromatic vegetables and warm spices, this easy Pumpkin Soup recipe is the only one you'll ever need. It's ready from start to finish in about 30 minutes and is the perfect way to warm up on a cool fall day. Serve this cozy soup with a hunk of crusty bread and a glass of chilled white wine for a simple, timeless fall dinner.
Homemade pumpkin soup is one of the easiest soups you'll ever make. Since this recipe starts with canned pumpkin puree, the only things you need to do are chop the onions, garlic, and fresh ginger. Everything else goes right in the pan and is cooked to perfection before being blended until smooth and creamy. This canned pumpkin soup is simple enough for an easy meal yet luxurious enough for your holiday table.
Why You'll Love This Creamy Pumpkin Soup Recipe
- So easy to make. If the thought of having to peel and chop heaps of vegetables puts you off, this is the pumpkin soup recipe for you. There are just a few ingredients to prepare; the rest just have to be measured out!
- Full of fall flavor. As you saute the onion, garlic, and fresh ginger in melted butter, they add layers of savory flavors that pair perfectly with cinnamon and nutmeg. These take this savory pumpkin soup to the next level!
- Naturally vegetarian. For a vegetarian soup, use vegetable stock. You can even make it vegan with a few substitutions! See the Recipe Variations below for details.
Ingredient Notes
To make this delicious canned pumpkin soup, you will need the following ingredients (full measurements in recipe card below):
- unsalted butter - as the butter melts and begins to bubble, it will add a delicious layer of flavor and bring out the savory flavors in the onion, garlic, and ginger.
- onion - choose white or yellow onion for a mild sweetness and onion flavor.
- garlic - mince fresh garlic for a pungent bite that tastes wonderful with the pumpkin and spices.
- fresh ginger - grated ginger adds a bright, refreshing flavor to this creamy soup.
- spices - for flavor, add cinnamon, nutmeg, salt, and ground black pepper. Be sure to taste and adjust the spices to your preference.
- pumpkin purée - you'll need two cans of pumpkin puree, or you can roast sugar pumpkins to make a roasted pumpkin soup.
- vegetable stock - to thin out the soup to the right consistency, add either vegetable broth or chicken stock. Bouillon paste also works!
- heavy cream - this adds an extra richness that makes this homemade soup absolutely irresistible.
- toasted pumpkin seeds - as a garnish, sprinkle some pumpkin seeds on top before serving.
You will also need a cutting board and knife, large cooking pot, wooden spoon, and an immersion blender.
How to Make the Best Pumpkin Soup
- Sauté aromatics. In a large cooking pot, melt butter over medium heat until it starts to foam, about 1-2 minutes. Add onion, garlic and ginger and sauté until fragrant, about 2-3 minutes. Add cinnamon and nutmeg and mix well.
- Stir in pumpkin. Add pumpkin puree and vegetable stock. Mix well and bring it to a boil.
- Simmer. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. Season with salt and pepper to taste.
- Blend. Use an immersion blender and puree the soup until smooth, if needed. You can also transfer the soup to a food processor or upright blender to puree.
- Add cream. Stir in heavy cream.
- Serve. Serve with a drizzle of heavy cream, a sprinkle of toasted pumpkin seeds, and freshly cracked black pepper. Serve immediately.
Recipe Variations
- Make it vegan. For a fully plant-based soup, use coconut oil or olive oil and replace the cream with full-fat coconut milk or coconut cream.
- Try a different squash. This soup recipe would taste wonderful with other types of canned or roasted squash, like butternut or kabocha squash.
- Add a little sweetness. Although this is a savory soup, a little maple syrup would pair really well with the pumpkin flavor and warm spices.
- Make it spicy. For extra heat, add a little cayenne pepper or red pepper flakes to taste.
How to Serve
This pumpkin soup is delicious served on its own or paired with some crusty bread for scooping and dipping, including:
- Homemade Biscuits
- Easy Rosemary Garlic Focaccia Bread
- Small Batch No-Knead Bread
- Pumpkin Focaccia with Fresh Herbs
- Easy Small Batch Ciabatta Rolls
Need some more ideas? Check out these 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Adjust the consistency. Since this is a pureed soup, you can easily make it thinner by adding a little extra stock.
- Make your own pumpkin puree. Remove the seeds and roast your pumpkin halves face down on a baking sheet at 400 degrees until they soften. Remove the pumpkin flesh and blend until creamy.
- Use a blender. If you don't have a stick blender, blend the soup in small amounts in an upright blender or food processor until it has a silky texture.
Storing and Freezing Instructions
How to Store
Allow leftover pumpkin soup to cool to room temperature for about two hours, then store it in an airtight container in the fridge for 4-5 days.
How to Reheat
Add the soup to a small saucepan with a splash of water. Heat over medium low until fully warmed, and serve with leftover toasted pumpkin seeds.
How to Freeze
To preserve your soup for longer, store the chilled soup in a freezer-safe container, and freeze for 2-3 months. Thaw in the fridge before reheating.
FAQ
If it's made properly, you won't need to worry about thickening your pumpkin soup. The canned pumpkin is already thick and creamy, so unless you add too much chicken broth or other liquids, it will be easy to get the right consistency. If your soup is watery, you can either continue cooking it longer to evaporate out some of the liquid, or you can scoop out some of the excess liquid to speed up the process.
Without proper seasoning, canned pumpkin does not have a lot of flavor. It needs different spices and seasonings to let the pumpkin flavor shine. Start by cooking aromatic ingredients like onion, garlic, and fresh ginger in butter. Then, add your spices to let them bloom. Once you add the pumpkin and stock, you also want to add salt. When you taste the soup, it should have a subtle saltiness, and as it cooks down, the flavors will really develop. Taste and season again before serving.
Yes, canned pumpkin is cooked by steaming, which gives it that soft texture. It can easily be added to pumpkin soup, pumpkin bread, or your favorite pumpkin recipes and tastes wonderful with pumpkin pie spice, brown sugar, or a little maple syrup.
More Pumpkin Recipes
- Pumpkin Pasta
- Coconut Curry Pumpkin Soup
- Pumpkin Pancakes
- Carrot Pumpkin Soup
- Pumpkin Bread
- Pumpkin Bundt Cake
Tried this recipe?
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35 Best Italian Side Dishes
Planning an Italian feast and in search of the perfect side dishes to complement your meal? Whether you're preparing pasta, pizza, or a hearty Italian main course, and you find yourself thinking, "what to serve with Italian food," you've come to the right place! We have curated a list of 35 Best Italian Side Dishes including everything from fresh salads, crispy bread, Italian soups, roasted vegetables, and more. These delicious recipes are ideal for any Italian-themed dinner - whether it's a family gathering, a romantic date night, or a casual dinner with friends. Buon appetito!
Best Italian Side Dishes
Italian pasta salad is delicious, wholesome, and easy to make. Make it up to three days ahead for your summer picnics and cookouts.
White Bean Soup with Kale is a hearty and nourishing one-pot meal that is flavorful and easy. Make this healthy soup in 30 minutes using simple ingredients.
Vegetarian stuffed mushrooms are a delicious, flavorful, healthy, and nutritious appetizer. Plus, quick and easy to make in under 30 minutes including prep!
Easy Rosemary Garlic Focaccia Bread
No knead, easy rosemary garlic focaccia bread is thick with a perfect golden and crispy texture on the outside, but soft, fluffy and tender inside.
Olive tapenade is a delicious, flavorful, easy dip that comes together in minutes, made with the perfect combination of sharp, tangy, salty, and savory.
Creamy Parmesan (No Wine) Risotto
Creamy Parmesan (No Wine) Risotto is a rich, creamy, and comforting classic Italian dish that may be intimidating but is actually quick and easy to make.
Easy Tomato Bruschetta with Balsamic Glaze
Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple.
Whether you're cooking this roasted eggplant in your oven or air fryer, you'll fall in love with how fast, easy, and delicious this simple recipe is.
Quick and easy tomato and mozzarella caprese salad is a fresh, light, and delicious summer salad, made with just a few simple ingredients in 10 minutes.
Minestrone soup is a hearty, healthy, nourishing, and delicious classic Italian soup, packed with vegetables and pasta simmered in a rich tomato broth.
Antipasto Platter
This Antipasto Platter is a show-stopping appetizer made with a variety of marinated veggies, olives, cheeses, breads, cured meats, and fresh vegetables.
Soft garlic breadsticks are fluffy, airy, buttery, and delicious. They're an easy recipe that is perfect for beginners at baking bread.
Caprese Skewers are a quick and fresh appetizer made with bite-sized mozzarella, juicy tomatoes, and basil leaves with a drizzle of balsamic glaze.
Light and airy, whipped ricotta dip is so easy to make in just 5 minutes with a few fresh ingredients including fresh herbs, olive oil, garlic, and honey.
Cheesy Baked Gnocchi is quick and easy comfort food made all in one pot with chewy bites of gnocchi, a simple tomato-based sauce, and gooey melty cheese.
Arugula Salad with Parmesan cheese and a simple homemade lemon dressing is healthy, fresh, and delicious. Toss it together in just 5 minutes!
Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. This family favourite is like chicken noodle soup with a major upgrade.
Cheesy roasted asparagus is a quick and easy side dish made with a handful of simple ingredients in 20 minutes. They're garlicky, cheesy, and flavorful.
Easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. They take only 10 minutes to prepare and require no kneading. These are the most popular bread recipe on our entire site!
Marinara sauce is rich, vibrant, and loaded with flavor. It's easy to make with a few simple fresh ingredients. Serve as a dip or in pasta and pizza.
Eggplant Parmesan is a vegetarian Italian dish made featuring tender eggplant slices coated in crispy breadcrumbs, melty cheese, and baked in tomato sauce.
Whipped ricotta crostini is a fancy easy appetizer to make in just minutes or prepare in advance and assemble before serving. A total crowd pleaser.
Roasted Garlic Parmesan Baby Potatoes
Quick and easy roasted garlic Parmesan baby potatoes are crispy on the edges and tender inside. They are delicious, flavourful and bakes in just 30 minutes.
Mediterranean White Bean Salad is loaded with cannellini beans, veggies, feta, and fresh herbs, tossed in a homemade Greek dressing. Perfect for meal prep!
Creamy Tortellini Soup with Sausage
Hearty and creamy tortellini soup with sausage, spinach and kale is total comfort food in a bowl. Make this flavourful one pot meal in under 30 minutes.
Lemon Parmesan Green Beans are the perfect side to any entree dinner meal - buttery, lemony, and cheesy. This quick side dish is easy to make in 20 minutes.
Cheesy Garlic Bread is toasty and crispy on the outside, tender and soft inside with a garlic butter and melty cheese on top. Make in under 20 minutes!
Baked ricotta is creamy, smooth, and flavorful. This delicious warm dip is packed with Parmesan and seasoned with dried herbs for the ultimate cheesy dip.
Creamy garlic mushrooms are a simple, delicious, and easy side dish. This comforting family favorite that is quick and easy to make in just 15 minutes.
This Mediterranean Stuffed Eggplant is delicious, filling, and healthy. This vegetarian dinner is loaded with veggies and topped with bubbly cheese.
Bright and colorful caprese pasta salad is the ultimate summer side dish. It's fresh, light, and loaded with vibrant summer flavors. Quick and easy too!
Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.
Baked Zucchini Fries are healthy, flavorful, and delicious. This summer vegetable is crispy on the outside while soft and creamy on the inside.
Garlic knots are fluffy on the inside, crispy on the outside, and topped with delicious savory garlic herbed butter that will have you begging for more.
Balsamic Roasted Broccoli is a quick easy side dish made with tender, crispy broccoli tossed in a flavorful 5-ingredient glaze and is ready in 25 minutes.
Mediterranean Orzo Pasta Salad
Quick and easy Mediterranean orzo pasta salad packed with fresh vegetables and herbs is tossed in a Greek lemon vinaigrette. Healthy, light and delicious.
No Knead Tomato Focaccia Bread
Easy no knead tomato focaccia is so flavourful, packed with olive oil, tomatoes and fresh herbs. It's crispy and golden outside, fluffy and pillowy inside.
Antipasto skewers with tortellini are a quick, easy, and delicious appetizer with the best parts of a traditional antipasto platter but easier to eat.
More Italian Recipes
More Side Dish Recipes
- 40 Vegetable Side Dishes
- 25 Side Dishes for Soup
- 30 Side Dishes for Pasta
- 25 Side Dishes for Chicken
- 25 BBQ Side Dishes
- 40 Vegetable Side Dishes
- 30 Potato Side Dishes
Did You Make Any of These Italian Side Dishes?
Please leave a comment and rating below, and let me know what you thought of this round up of Italian side dish recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Chocolate Pecan Pie
Take your holiday table to the next level this year with the most luxurious and decadent Chocolate Pecan Pie. It's a twist on a classic pecan pie recipe, but instead of just being sugary-sweet, it has a rich, dark chocolate flavor that pairs wonderfully with homemade pie crust and toasted pecans. There's no finer dessert this holiday season, and you'll be pleased to know just how simple this easy chocolate pecan pie recipe really is.
Who doesn't look forward to a plate of perfect pecan pie after Thanksgiving dinner? As delicious as this decadent dessert is, it's also notoriously sweet. It can be hard to eat more than a sliver due to all the corn syrup and sugar. Fortunately, the bitterness of dark chocolate mellows out the sugar-sweet pie and turns it into something you'll want way more often than just once a year!
Why You'll Love This Chocolate Pecan Pie
- Easy to make. Especially if you use a storebought pie crust, this gooey chocolate pecan pie comes together really quickly. After melting the butter and chocolate chips together, you whisk in all the other ingredients, pour them into the crust, and bake. It's really that simple!
- Decadent flavor and texture. You know that gooey filling that oozes out of a good slice of pecan pie? Imagine that same filling, but with a molten chocolate flavor. Between the flaky pie crust, the crunchy nuts, and the thick, rich chocolate syrup filling, this chocolate chip pecan pie is a true flavor experience!
- A holiday dessert. Pecan pie is a must for the holidays, and this version adds a much-needed dose of chocolate to your holiday table. Serve it with a scoop of vanilla ice cream or a dollop of homemade whipped cream to take it over the top!
Ingredient Notes
To make this delicious chocolate pecan pie, you will need the following ingredients (full measurements in recipe card below):
- 9-inch pie crust - choose either a store-bought or homemade homemade pie crust. You'll just need one crust for a 9-inch pie plate.
- pecans - you'll need both chopped pecans for the filling and halves for the top of the pie.
- semi-sweet chocolate - these dark chocolate chips will add a bitter note that pairs really well with the sweet ingredients. Feel free to substitute bittersweet chocolate or any dark chocolate with 50-75% cacao.
- unsalted butter - combine melted butter with the chocolate chips to make the base for the pie.
- Dutch process cocoa powder - adds a second layer of chocolate to make sure this pie has a rich chocolate flavor.
- light corn syrup - the secret to a gooey filling is syrup. Choose light corn syrup to let the chocolate flavors shine. Dark corn syrup is a bit too rich. If you can't find light corn syrup, you can either use maple syrup or golden syrup.
- light brown sugar - this sweetener adds a rich, caramel-like flavor that's classic in a traditional pecan pie recipe.
- all purpose flour - although there is flour in the crust, this flour will thicken the filling as it bakes to give it that classic texture.
- vanilla - add a splash of vanilla to really highlight the sweet flavors in this chocolate pie.
- salt - this will make every bite taste even more flavorful.
- eggs - you'll need both whole eggs and one yolk to give the rich chocolate filling the perfect texture.
You will also need a rolling pin, 9-inch pie plate, two baking sheets, a cutting board and knife, a microwave-safe bowl, a whisk, spatula, and wire rack.
How to Make the Best Chocolate Pecan Pie
- Make the crust. If using homemade pie dough, roll it out to be about 12 inches in diameter. Carefully transfer it into a 9-inch pie dish. Press it into the dish and flute/crimp the edges. Using a fork, prick the bottom of the crust. Place the prepared pie crust onto a large baking sheet, then place somewhere cold (like the fridge or freezer) while you make the filling.
- Toast the pecans. On a separate baking sheet, add both the chopped and whole pecans (try to keep them separated), and place into the oven to toast for 10 minutes.
- Melt the chocolate and butter.  Add the chopped chocolate and butter to a large microwave-safe mixing bowl. Microwave in 30 second intervals, stirring in between, until the chocolate and butter are both fully melted, smooth, and combined. Remove from the microwave and whisk in the cocoa powder until smooth.
- Make the pie filling. Add the corn syrup, brown sugar, flour, vanilla, and salt to the bowl with the chocolate, then whisk until smooth and combined.Â
- Whisk the eggs. In a separate bowl, whisk together the eggs and egg yolk. Add into the pie filling and whisk again until smooth and combined.
- Add the pecans. Finally, add the toasted chopped pecans to the pie filling, and fold to combine.Â
- Fill the crust. Remove the pie crust (with baking sheet) from the fridge or freezer. Pour the pie filling into the crust, top with the whole pecans, then place into the oven to bake.
- Bake. Bake in a 350°F preheated oven for 50-55 minutes, or until the edges are set but the centre is still slightly jiggly. Allow to cool for an hour on a wire rack, then transfer to the fridge to cool and set overnight (or enjoy warm, if you prefer that!).
Recipe Variations
- Chocolate bourbon pecan pie. Replace the vanilla extract with a splash of your favorite bourbon for an amazing aroma and flavor.
- Add spices. Take the flavor in a different direction by adding your favorite spices, like cardamom, cayenne pepper, or cinnamon.
- Make mini pies. For individual-sized bites, make mini pie crusts and add the filling. Be sure to watch the pies carefully and reduce the baking time.
- Try a different crust. This recipe uses a regular flaky crust, but you could also try a chocolate crust, a pecan crust, or your favorite pie crust recipe. Choose a baked crust - not something as porous as graham cracker crust.
- Gluten-free chocolate pecan pie. Use your favorite gluten free pie crust and replace the flour in the filling with your favorite 1:1 gluten-free all-purpose flour.
How to Serve
This Chocolate Pecan Pie is delicious served on its own, or paired as a dessert after a holiday feast, including:
- Sheet Pan Thanksgiving Dinner
- Roast Turkey
- Candied Yams
- Easy Make-Ahead Cranberry Sauce
- Green Bean Casserole
- The Best and Creamiest Mashed Potatoes
Recipe Tips and Tricks
- Skip the microwave. It's really quick to melt the chocolate for the filling using the microwave, but if you don't have one, you can make a double boiler. Fill a saucepan with 3 inches of water, set a metal or glass mixing bowl on top, and set the heat over medium low. Melt the butter and chocolate in the bowl first, then add the other ingredients following the recipe instructions.
Storing and Freezing Instructions
How to Store
Let the chocolate pecan pie cool at room temperature for two hours, then cover it in plastic wrap or aluminum foil and store it in the fridge for up to 3-4 days.
How to Reheat
Pecan pie is usually served at room temperature, but if you prefer a warm slice, pop your slice in the microwave for 10-15 seconds or place the whole pie back in the oven at 350 degrees for 3-5 minutes until warm.
How to Freeze
Leftover pie freezes very well. Allow the pie to chill in the fridge first, then wrap it well in several layers of plastic wrap, and store it in an airtight container or freezer bag in the freezer for 2-3 months. Thaw in the fridge before serving.
FAQ
Since this recipe contains eggs, it's best to follow regular food safety rules to avoid any possible food-borne illness. The pie should be cooled to room temperature within two hours of baking, then stored in the fridge for 3-4 days. Be sure to wrap the entire pie in foil or plastic wrap to keep it fresh.
If your pecan pie is runny, it's likely that you either added too much liquid or you didn't bake it long enough. Any type of pecan pie usually takes about an hour to bake, and it will need an additional hour on the counter to set up. If it is still runny and you just took it out of the oven, keep baking it for an additional 10-15 minutes to see if that helps.Â
It's generally recommended to store pecan pie in the refrigerator to avoid any harmful germs and bacteria from growing. Your pie should not be on the counter for longer than two hours.
More Pecan Pie Recipes
- 30 Best Pecan Recipes
- Pecan Pie
- Pecan Pie Brownies
- Caramel Pecan Pie Cheesecake Bars
- Pecan Pie Bars
- Chopped Pecan Pie
Tried this recipe?
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Cheesy Brussels Sprouts Bake
This Cheesy Brussels Sprouts Bake is a warm and comforting side dish that is perfect for any occasion. Sautéed garlic brussels sprouts are topped with bacon and cheese and baked until bubbly and golden. Serve this easy to make and flavorful side dish for a holiday feast or busy weeknight dinner.
Cheesy baked brussels sprouts with bacon is one of the best ways to eat brussels sprouts. This recipe takes Brussels sprouts to a whole new level of flavor and indulgence. Tender, cheesy, and delicious. Plus, it is easy to prepare using a handful of simple ingredients and following a few basic steps. So whether you're a Brussels sprouts lover or have been hesitant to give them a try, these cheesy brussels sprouts are a must-try recipe that will change your perception of this vegetable forever.
Why You'll Love this Cheesy Brussels Sprouts Bake
- So easy to make. This brussels sprouts recipe comes together quickly and easily with just a few simple steps and ingredients, making it perfect for both weeknight dinners and special occasions. All you do is cook the bacon, sauté the brussels sprouts, then combine and top with cheese. Finally, pop into the oven until melty and bubbly.
- Delicious and flavorful. This baked brussels sprouts and bacon dish is rich, cheesy, and packed with flavor. The nutty and slightly sweet flavor of the Brussels sprouts is perfectly complemented by the smoky flavor of bacon and gooey melty cheese. It's a match made in culinary heaven.
- Brussels sprouts are healthy. Brussels sprouts are packed with essential nutrients, including vitamins K, C, and A, as well as fiber, potassium, and antioxidants. By incorporating them into a cheesy bake, you can enjoy their nutritional benefits in a delicious and comforting way.
- Serve it on any occasion. Serve these baked brussels sprouts with bacon as a side dish paired with roasted meats like turkey, chicken, or pork on busy weeknights, alongside a holiday roast for Thanksgiving dinner, or as a side on Sunday dinner.
Ingredient Notes
To make this flavorful Cheesy Brussels Sprouts Bake, you will need the following ingredients (full measurements in recipe card below):
- Brussels sprouts - look for fresh Brussels sprouts that are firm and green without any brown spots. Trim the ends and cut them in half for even cooking.
- bacon - use freshly crisp bacon for the best flavor and texture. Alternatively, you can use pre-cooked bacon bits for convenience.
- garlic - we used fresh garlic cloves for the best flavor but you can use pre-minced garlic if it is more convenient.
- mozzarella cheese - Freshly grated cheese will melt more smoothly compared to pre-shredded cheese. You can also feel free to substitute with other cheeses like cheddar, Gruyère, or Parmesan.
- salt and pepper
You will also need measuring cups and spoons and a large oven-safe skillet (like a 12-inch cast iron skillet).
How to Make the Best Cheesy Brussels Sprouts Bake
- Cook bacon. In a large ovenproof skillet, add bacon and cook over medium-high heat until browned on both sides and crisp, about 8-10 minutes. Leave the bacon fat in the skillet and transfer the bacon onto a paper towel lined plate. Chop the bacon into 1 inch bits.
- Add Brussels sprouts. Add Brussels sprouts and garlic to the same pan. Stir constantly and cook until golden brown and caramelized, about 5-7 minutes. Season with salt and pepper.
- Add cheese. Sprinkle bacon bits and shredded cheese evenly over the Brussels sprouts and bake in a 375F preheated oven until the melted cheese is bubbly and golden brown, about 10-12 minutes.
- Serve. Serve immediately.
Recipe Variations
- Make it vegetarian. Not a fan of bacon? No problem, just leave it out. Instead of sauteeing the brussels sprouts in the bacon fat, add 1-2 tablespoons of olive oil.
- Use different cheese. We top this with mozzarella but you can experiment with different types of melty cheese for a different flavor. Try white cheddar, Gruyere, Parmesan, or Fontina cheese.
- Add herbs. Elevate the flavor of these baked brussels sprouts by adding in fresh herbs like thyme, rosemary, or sage. Sprinkle it over the brussels sprouts before popping into the oven.
- Make it spicy. Add some heat with cayenne pepper powder or go more subtle with a sprinkle of smoked paprika.
How to Serve
This Cheesy Brussels Sprouts Bake is delicious served as a side dish paired with a holiday roast or other roasted meats for dinner and a range of other sides. Some of our favorite entrees and sides to pair with this are:
- Prime Rib Roast
- Slow Cooker Turkey Breast
- Cheddar Mashed Potatoes
- Dutch Oven Whole Chicken
- Roasted Pork Tenderloin
- Fall Harvest Salad
- Oven Roasted Vegetables
Recipe Tips and Tricks
- Cut the Brussels sprouts evenly. For even cooking, it's important to prepare the Brussels sprouts properly. First, trim the steps and remove any wilted or discolered outer leaves. Slice the sprouts in half (or quarter larger sprouts). This will create more surface area for caramelization and a better texture.
- Make without an oven safe skillet. If you do not have an oven-safe skillet like a cast iron skillet, just cook everything in a regular skillet. Transfer the sautéed bruseels sprouts to a casserole pan or baking dish, top with bacon and cheese, and place into the oven.
- Broil for crispy cheese. If you prefer the cheese to be extra crispy and golden on top, you can broil this in the last couple minutes of baking for 1-2 minutes. Keep a close eye on it to prevent burning.
- Serve immediately. These cheesy baked brussels sprouts with bacon are best enjoyed hot while the cheese is melted and bubbly.
Storing and Freezing Instructions
Make Ahead
To make this cheesy brussels sprouts bake ahead of time, you can assemble the dish up to the point of baking. Then, cover it tightly with plastic wrap or aluminum foil and refrigerate for up to 1 day. When ready to bake, remove the dish from the refrigerator and allow it to come to room temperature before baking according to the recipe instructions.
How to Store
Store leftover brussels sprouts in an airtight container in the refrigerator for up to 3 days.
How to Reheat
Reheat leftovers in a 375F preheated oven for 5-10 minutes until warmed through and the cheese is melty. You can also microwave until warmed through. Note that the texture of the Brussels sprouts may be softer after reheating.
Frequently Asked Questions
For the best texture and flavor, we recommend fresh Brussels sprouts. However, you can use frozen Brussels sprouts in a pinch. Thaw the frozen sprouts before cooking and adjust the cooking time accordingly. Keep in mind that frozen sprouts may have a slightly different texture compared to fresh sprouts.
Yes, you can omit the bacon if you prefer a vegetarian version or simply don't have it on hand. The dish will still be delicious and cheesy without the bacon. You can also experiment with other vegetarian toppings like toasted breadcrumbs or chopped nuts for added texture and flavor.
More Brussels Sprouts Recipes
- 15 Best Brussels Sprouts Recipes
- Sautéed Brussels Sprouts
- Brussels Sprouts with Bacon
- Creamy Brussels Sprouts Bake
- Parmesan Crusted Brussels Sprouts
- Bacon Wrapped Brussels Sprouts
Tried this recipe?
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Pumpkin Spice Latte
Celebrate the start of fall with the most iconic seasonal coffee drink - the Pumpkin Spice Latte. Made with just a handle of simple ingredients, you can enjoy your own pumpkin spice lattes at home whenever you'd like and for way less.
The second the weather starts to change (and sometimes before then), Starbucks releases its pumpkin spice latte. This cozy drink has the perfect blend of hot espresso, real pumpkin puree, pumpkin spice syrup, and creamy milk. It's easy to replicate the Starbucks experience at home with this simple homemade version. Even better, you'll be able to store your pumpkin spice syrup in the fridge to enjoy this seasonal drink any time you'd like!
Why You'll Love This Pumpkin Spice Latte Recipe
- Made with high quality ingredients. As much as we love the Starbucks pumpkin spice latte, it's really high in sugar and uses dyes, preservatives, and stabilizers to get the perfect texture. This homemade version is made with the highest quality ingredients; no stabilizers or dyes necessary. Plus, it is made with real pumpkin!
- So convenient. When you have the pumpkin spice mixture in your fridge, you can make your own lattes anytime. It's also so much cheaper than running to the coffee shop every day!
- Easy to customize. Prefer oat milk? That's easy. Want to use homemade pumpkin puree? No problem. Like a specific roast or coffee brewing method? You can customize this homemade pumpkin spice latte recipe to suit your preferences.
- Great hot or iced. This pumpkin mixture tastes just as great in an iced pumpkin spice latte as in a hot one! It's seriously versatile and a must for pumpkin lovers this pumpkin spice season.
Ingredient Notes
To make this delicious pumpkin spice latte, you will need the following ingredients (full measurements in recipe card below):
- milk - choose your milk of choice, including regular dairy or non-dairy such as oat milk, almond milk, soy milk, or coconut milk.
- pumpkin purée - choose either canned puree or make your own.
- pumpkin pie spice - this is where the spice flavor comes from, so be sure to use your pumpkin spice mix. Add an extra sprinkle of pumpkin pie spice on top as a garnish!
- sugar - this adds a little sweetness to really highlight the pumpkin flavor. For extra richness, feel free to use brown sugar. You can also substitute with honey, maple syrup, or agave.
- vanilla extract - this plays up the sweet, spiced flavors in the best way.
- coffee or espresso - you can use any type of coffee. If you have an espresso machine, you'll need 1-2 shots, or you can make strong coffee using your favorite brewing method.
- whipped cream - add a little whipped cream on top as an optional garnish.
You will also need a medium saucepan, whisk, and an airtight container.
How to Make the Best Pumpkin Spice Latte
- Heat ingredients. In a medium saucepan, add milk, pumpkin puree, pumpkin spice, sugar and vanilla extract. Whisk well and heat over medium heat until warm, about 2 minutes.
- Add coffee. Divide the mixture into two cups and top each with ¼ cup coffee. Stir well.
- Serve. Top with whipped cream and a sprinkle of extra pumpkin pie spice, if desired.
Recipe Variations
- Make an iced coffee. If you like your PSL chilled, use cold brew coffee or chilled espresso and let the pumpkin spice mixture cool in the fridge before serving over ice.
- Sweeten naturally. Trying to reduce your sugar intake? Add pure maple syrup to taste instead.
- Serve a kid-friendly drink. If your kid loves PSLs and you don't want them to have caffeine, warm the milk mixture for a refreshing fall drink.
How to Serve
This Pumpkin Spice Latte is delicious served on its own, or paired with some of my favorite fall treats including:
- Pumpkin Bread
- Mini Glazed Pumpkin Scones
- Pumpkin Chocolate Chip Cookies
- No Bake Pumpkin Cheesecake
- Pumpkin Energy Bites
- Mini Pumpkin Pies
For more dessert inspiration, see our 50 Best Fall Desserts.
Recipe Tips and Tricks
- Heat the milk with the spices. Some recipes call for making a sugary syrup and then adding it to your milk or milk alternative right before serving. We actually don't recommend that because adding the milk with the pumpkin puree and fall spices allows those flavors to infuse into every drop. It's so much better!
- Use strong coffee. Since you only add ¼ cup of hot coffee or espresso per serving, you want it to be strong enough to taste.
- Don't use pumpkin pie filling. Pie filling is already sweetened and has spices, so you would need to adjust this recipe quite a bit to use it.
- Froth the milk. For a really creamy treat, use a milk frother or steam wand to take your DIY pumpkin spice latte to the next level.
Storing and Freezing Instructions
How to Store
After making your pumpkin spice mixture, store it in the fridge for 4-5 days in a large glass jar or sealed jug.
How to Reheat
Warm your milk mixture in a small saucepan or use a frother or steam wand. Pour the mixture over the hot coffee in your mug, stir, and top with whipped cream and extra pumpkin pie spice.
How to Freeze
Make a double batch of this recipe and freeze the extra milk mixture for later in a freezer-safe container. Let the mixture thaw in the fridge for several hours before reheating. Dairy milk does not thaw as well as non-dairy milk, so you may want to choose coconut milk or cashew milk.
FAQ
It's really simple to make your own pumpkin lattes at home. You'll need coffee or espresso, any kind of milk, pumpkin puree, spices, vanilla extract, and sugar. To make your drink more exciting, top it off with some whipped cream, extra pumpkin spice, or a whole cinnamon stick!
The grande-size latte usually contains 2 shots of espresso, which is approximately 120 mg of caffeine. For larger servings, you may want 3 espresso shots.
Although the ingredient list has changed over the years, Starbuck's PSL contains a mixture of milk, pumpkin spice sauce (made from sugar, condensed milk, pumpkin puree, flavors, and other ingredients), espresso, whipped cream, vanilla syrup, and pumpkin spice topping. Unlike homemade recipes, the Starbucks version contains different colors, natural flavors, stabilizers, and preservatives to ensure a consistent, stable product at all their stores. Make this copycat recipe to enjoy the real thing in your own kitchen without the long lines or additives.
More Hot Drink Recipes
- Chai Tea Latte
- Matcha Latte
- White Hot Chocolate
- Golden Milk Turmeric Latte
- Slow Cooker Apple Cider
- Peppermint Hot Chocolate
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Chicken Milanese
Chicken Milanese is an Italian classic that's utterly delicious yet easy to make at home. It's made with lightly breaded thin chicken cutlets pan-fried in a skillet until crispy and golden brown. Flavorful, crispy, and juicy all at the same time, this simple chicken recipe is the perfect dinner choice for any night of the week.
There are tons you can do with chicken cutlets, from the classic chicken parmesan to other breaded variations like the Japanese katsu and German schnitzel. But if you're in the mood for something Italian, this chicken Milanese recipe is our go-to! Drizzle it with a fresh squeeze of lemon juice and serve it with a simple Arugula Salad for an easy, delicious, and impressive meal.
Why You'll Love this Chicken Milanese Recipe
- Extremely simple. A generous sprinkle of salt and pepper, a few pantry staples for the breading, and a few minutes in the skillet are all you need. It's as good as any restaurant-made version, maybe even better!
- Perfect for busy weeknights. Dinner in a little over 30 minutes? Yes, please! It's an excellent way to get a delicious and impressive meal on the table that won't take all night to make.
- Classic Italian dish. No need for complicated sauces or seasonings, this recipe is truly all about the simple flavors of Italy. It's light, flavorful, comforting, and fancy all at the same time.
- High in protein. Care for a healthy dinner? This recipe has around 40 grams of protein per serving, so it won't leave you feeling hungry anytime soon. Plus, you get to enjoy it without feeling guilty!
Ingredient Notes
To make this delicious Chicken Milanese, you will need the following ingredients (full measurements in recipe card below):
- chicken - You need about 6 boneless and skinless breast cutlets for this recipe. Some grocery stores have pre-made breast cutlets, but you can also buy 3 chicken breast pieces, slice them in half horizontally, and pound them to an even thickness. It's also a bit cheaper that way!
- salt and pepper - for seasoning the chicken cutlets. Super simple!
- breadcrumbs - use Panko for a light yet crispy coating, but you can opt for regular breadcrumbs. You can also use store-bought Italian breadcrumbs, but they come pre-seasoned with oregano, basil, and other spices.
- cheese - use freshly grated Parmesan cheese. It always has the best flavor and melts nicely when cooked. I also peeled some thin strips for the arugula salad.
- all-purpose flour - use flour to lightly coat the chicken cutlets before breading for an extra crispy texture.
- eggs - beaten eggs help the breading stick to the chicken nicely.
- oil - use olive oil or vegetable oil for frying
You will also need rolling pin (or meat tenderizer), shallow plates, and a frying pan or skillet.
How to Make the Best Chicken Milanese
- Flatten the chicken. Use a paper towel to pat dry each chicken cutlet completely dry. Place the cutlets on a clean surface. Take one cutlet and cover it with a piece of plastic cling wrap. Use a rolling pin (or meat tenderizer) to carefully flatten the cutlet until it is approximately ¼-inch thick. Don't pound the breasts too hard as it could tear the breast apart. Ideally, you want flattened chicken breasts with uniform thickness. Repeat with remaining cutlets.
- Season. Season both sides of each chicken breast with salt and pepper. Set aside on a plate.
- Prepare coating. In a shallow plate, combine breadcrumbs and Parmesan. Mix well to combine. Prepare another shallow plate with flour and another shallow plate with the beaten eggs.
- Coat the chicken. Dip each piece of chicken into the flour to evenly coat it on all sides. Then, dip into the egg to evenly coat, and then dip into the breadcrumb mixture to evenly coat. The flour will stick to the chicken, the egg sticks to the flour, and the breadcrumbs stick to the egg. Shake off any excess breadcrumbs. Arrange the breaded chicken on a large baking sheet lined with parchment paper.
- Fry. Heat oil in a large frying pan over medium-high heat until the hot oil sizzles. Add 2 pieces of chicken at a time and pan fry until golden brown and cooked through, about 3 minutes per side. The chicken cutlets don't need to be submerged in the hot oil. Transfer the cooked cutlets onto a paper towel-lined plate to drain excess oil.
- Serve. Drizzle with lemon juice and serve with a simple arugula salad, if desired.
Recipe Variations
- Use pork. Switch things up by subbing pork cutlets for the chicken in this recipe. Just follow the same steps and cook time as above.
- Baked version. If you're looking for a lighter option, bake the chicken instead. Preheat your oven to 400°F and place the cutlets on a baking sheet lined with parchment paper. Bake for 15 to 20 minutes until cooked through, crispy, and golden brown.
- Add herbs. For an added flavor punch, add some basil leaves to the breading. Other great options are oregano, parsley, thyme, or even Italian seasoning.
How to Serve
Serve this delicious Chicken Milanese with salads, vegetables, pasta, and even soups such as:
- Tomato and Mozzarella Caprese Salad
- Oven Roasted Vegetables
- Cacio e Pepe
- Tomato Basil Soup
- Caprese Skewers
- Fettucine Alfredo
For more recipe inspiration, see our 25 Side Dishes for Chicken.
Recipe Tips and Tricks
- Pound chicken. Flatten the chicken cutlets by pounding them with a rolling pin or meat mallet until they're around ¼-inch thick for even and quick frying. It also helps to tenderize the meat and gives you nice, thin cutlets to work with.
- Press crumbs. When coating the chicken with breading, press them firmly onto the cutlets to help them stick better.
- Use tongs. To avoid messy fingers, use tongs or a fork when breading the chicken. But if you prefer using your hands, keep one hand for wet ingredients (egg wash) and one hand for dry (flour and breadcrumbs).
- Rest before frying. Let the chicken rest for at least 10 minutes before frying to allow the coating to set.
Storing and Freezing Instructions
How to Store
Keep the leftover chicken milanese in an airtight container and store it in the refrigerator for up to 3 days.
How to Reheat
Preheat the oven to 400°F and bake for 8 to 10 minutes or until the chicken is heated through and crispy again. You can also reheat in the air fryer at 400 F for about 5 minutes until heated through.
How to Freeze
Store leftover breaded chicken in an airtight container of freezer bag and freeze for up to 3 months. To reheat, allow the chicken to defrost in the refrigerator overnight and then follow the reheating instructions above.
More Chicken Breast Recipes
- 50 Best Chicken Breast Recipes
- Oven Baked Chicken Breast
- Pecan Crusted Chicken
- Creamy Lemon Chicken Piccata
- Air Fryer Chicken Breast
- Chicken Marsala
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Roasted Butternut Squash Soup
Savor the taste of fall with Roasted Butternut Squash Soup. This vegan soup is healthy, nourishing, and delicious comfort food in a bowl.
I love everything about this time of year. I love the fashion (the scarfs, gloves and hats), I love the outdoors (the red and orange falling leaves and the snow-capped mountains), and I love all the seasonal vegetables and fresh herbs. Pumpkins, squash, yams, thyme, rosemary and sage.... Need I say more? If I could give the holidays a "taste", a spoon of this roasted butternut squash soup would pretty much be that "taste".
Why You Will Love this Roasted Butternut Squash Soup Recipe
- The most popular soup recipe on Pinterest. This post was first published in 2015 and has become the most popular soup recipe that has been pinned on Pinterest ever, and for good reason. It is packed with butternut squash, gets some sweetness from the carrots, and it's got a bite from the cayenne powder.
- Healthy and nourishing. This roasted butternut squash soup is just all around comfort food - without the guilt. This soup is super healthy. It's vegan, gluten-free and whole 30 compliant. Which also means that there is no cream, no milk, and no butter! Yet this soup has a very creamy and smooth texture from the butternut squash and is not lacking in any flavor. You really can't get any healthier than that.
- Loaded with flavor. This roasted butternut squash soup is a packed with so much flavor in every bite. It is rich, earthy, sweet, and has a slight kick. When butternut squash is roasted in the oven it gets caramelized and it's natural sweet flavor intensifies for an incredible depth of flavor. Pair it with savory veggies and fragrant herbs and you've got an incredible balance of flavors.
- Easy to make. The beauty of this soup is that it is so easy to make. All you do is chop up your veggies, roast the ingredients together, puree, and thin it out with broth.
Vegan Butternut Squash Soup
The first year that I hosted Thanksgiving dinner at my house, one of our guests was allergic to dairy. So, I had to come up to with alternative recipes to my usual dishes, including the whole roast turkey (usually doused in butter), creamy mashed potatoes (full of dairy goodness), sautéed garlic green beans (also in butter) and of course, roasted butternut squash soup. For the soup, I decided to make it without butter and cream and see what happens. Well, what happened was quite amazing. The soup turned out absolutely delicious, if not tastier.
Ingredient Notes
To make this easy Roasted Butternut Squash Soup, you will need to gather the following simple ingredients (full measurements in recipe card below):
- butternut squash - choose a firm butternut squash that is heavy without any blemishes on its skin. It should also have a sweet aroma which indicates that it is ripe and ready to be used.
- carrots - adds natural sweetness and color to our butternut squash soup.
- celery - when picking out celery, look for ones that are crisp.
- onion - yellow or white onion works well in this recipe.
- garlic - for the best and most potent flavor, use real cloves of garlic. However, you can substitute with 2 tablespoons garlic powder for a similar taste.
- fresh herbs - we use fresh sage, thyme, and rosemary in this soup for the best depth of flavor. You can also substitute with dry herbs. I recommend using half the amount if using dry herbs - use 1 teaspoon dried sage, 1 teaspoon dried thyme and ½ teaspoon dried rosemary.
- cayenne red pepper powder - cayenne pepper gives the soup quite a kick but is a nice balance to the sweet squash. I recommend starting with a pinch and adding more if needed. If you are not a person who can tolerate spicy flavors, then leave it out completely.
- salt and pepper
- olive oil - we use olive oil to roast the veggies. You can also substitute with vegetable oil or avocado oil.
- vegetable stock - use vegetable broth to keep the soup vegan or use chicken stock or bone broth if you don't have a dietary preference.
You will also need a large half sheet baking pan, food processor or heavy duty blender, and a large cooking pot like a 4 quart Dutch oven.
Butternut Squash Soup Recipe Video
This soup is super easy to make. All you have to do is literally throw your ingredients into a roasting pan, let the oven do its work, then puree and serve. Yes, it is that easy. Watch the recipe video below for a quick one-minute demonstration, and follow along the instructions below.
How to Make the Best Roasted Butternut Squash Soup
- Prep the vegetables: Peel, pit and chop the butternut squash into 1 inch squares. Chop the carrots, celery and onions in big chunks. Peel the garlic keep the cloves whole or halved. Add everything into a large half sheet baking pan.
- Season the vegetables: Add the herbs with stems removed (it will be easier to puree later if stems are removed, especially for the thyme), red pepper powder, salt and pepper. Add olive oil and toss to coat.
- Roast the vegetables: Roast for 1 hour in a preheated 350 F oven, until veggies are soft and fork tender. To check if fork tender, insert a fork into the vegetable. If it comes out easily, then it is fork tender and done. You will want to check the carrots in particular, as they may take the longest to cook. If the vegetables are not soft and fork tender, then cook for another 15 minutes. Keep checking every 15 minutes.
- Puree the vegetables: Transfer cooked vegetables to a food processor or heavy duty blender with 1 cup of vegetable stock and puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple batches. You can also blend the soup directly in the pot using an immersion blender.
- Simmer: Pour the mixture into a large cooking pot. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.
- Serve: Garnish with your favorite soup toppings such as extra fresh herbs, chopped nuts or pumpkin seeds, and a drizzle of coconut cream or dollop of sour cream on top (optional). Serve warm.
Recipe Variations
There are many ways to customize butternut squash soup. Here are some of our favorites:
- Sweeten it. Add in a drizzle of maple syrup or honey to sweeten the soup if you prefer.
- Make it creamy. Make it creamy and stir in some heavy cream at the end or keep it vegan with coconut milk like in our 30-Minute Butternut Squash Soup
- Add apples. Add diced apples into the soup to give it a natural sweetness and tartness. See our Butternut Squash and Apple Soup for tips. You can also substitute the apples for pears.
- Add other veggies. Add in other veggies when you are roasting the butternut squash soup such as cauliflower, red bell peppers, or potatoes.
- Experiment with spices. Play around with different flavors by adding in different spices such as cinnamon and nutmeg, ginger, or curry powder.
- Add beans. Make the soup heartier by adding in some cooked beans like lentils, chickpeas, or white beans.
- Adjust the spiciness. This soup gets a little kick from the red pepper powder. If you are adverse to a little spice, I would recommend that you add less red pepper powder (or leave it out completely) and once the soup has been pureed, add more as desired to taste.
How to Serve Roasted Butternut Squash Soup
Serve this Roasted Butternut Squash Soup for a light lunch or dinner whenever you are craving a warm and cozy bowl of fall or winter soup, or as a starter on your Thanksgiving dinner table. We love serving butternut squash soup with a side of crusty homemade bread for dipping including:
- Garlic Rosemary Focaccia Bread
- Ciabatta Rolls
- Homemade Biscuits
- Garlic Breadsticks
- Small Batch Sourdough Bread
Recipe Tips and Tricks
- Choose the right butternut squash. When picking out a ripe butternut squash to cook with, look for one that is firm, heavy for its size, and has a matte skin (not glossy) without any blemishes or soft softs.
- Use pre-cut butternut squash. To save time, you can use fresh pre-cut butternut squash and roast as directed in the recipe.
- Adjust the consistency: If the consistency is too thick, just thin it out with more stock or some water until you reach your desired consistency. If you prefer a thicker soup, simmer it a bit longer to reduce the liquid.
- Add your favorite soup toppings. Serve this butternut squash soup as is or garmish with your favorite toppings. Some popular options are pumpkin seeds, croutons, fresh herbs, chopped nuts, bacon bits, or a drizzle of cream.
Frequently Asked Questions
Absolutely! You can make a chunky version by using a potato masher or fork to lightly mash the vegetables. The soup will still taste amazing, it just won't have a smooth and velvety texture.
To reduce the level of spiciness, you can do one of two things. The first option is to dilute the soup by adding more liquid such as more broth or add in some cream. Secondly, you can balance out the spiciness in the soup with added sweetness such as a drizzle of maple syrup or honey.
You can easily store this easy butternut squash soup by placing the pot with the lid in the refrigerator, or transferring the soup to an airtight container. It will keep for up to 5 days in the refrigerator.
Yes, this easy butternut squash soup recipe freezes beautifully. So, if you can't finish it all (since this recipe yields a large pot of soup), just freeze it for later. To freeze, transfer soup to an airtight container and place in the freezer for up to 3 months. To reheat, let it thaw in the refrigerator overnight or place on the counter and let it thaw at room temperature. Then, reheat on the stove over medium-low heat. It's so convenient on a lazy fall or winter evening.
Storing and Freezing Instructions
Make Ahead Instructions
Can I make this soup ahead of time? Absolutely. This is one of the reasons that I love this roasted butternut squash soup so much, and why it's such a great choice to make on a holiday dinner. You can make it ahead in one of two ways:
- Make the entire soup ahead of time: Make the entire butternut soup a day or two ahead of time and easily reheat it later on the stove over medium-low heat. The soup may thicken a bit after being refrigerated, so if it is still too thick after reheating, just add in a little water to thin it out to the consistency that you like.
- Roast the vegetables in advance: You can roast the vegetables up to a day ahead, allow them to cool to room temperature and then store in the refrigerator in an airtight container. Then, when you are ready to make the soup, puree the vegetables and make the soup as per recipe instructions.
How to Store
Allow the roasted butternut squash soup to cool to room temperature, then transfer to an airtight container and store in the fridge for up to 5 days.
How to Reheat
Reheat on the stove over medium-low heat until warmed through. You may need to adjust the consistency with more broth or some water if it has thickened up too much when stored. You can also reheat it in the microwave in 30 second increments until warm.
How to Freeze
Once cooled to room temperature, store butternut squash soup in an airtight container or freezer bag (leaving some room for expansion) and freeze for up to 3 months. Allow it to thaw in the fridge overnight before reheating according to the instructions above.
More Butternut Squash Soup Recipes
- 60 Best Soup Recipes
- Roasted Butternut Squash and Cauliflower Soup
- Instant Pot Butternut Squash Soup
- Butternut Squash and Apple Soup
- 30-Minute Butternut Squash Soup
- Acorn Squash Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Butternut Squash Risotto
This Butternut Squash Risotto recipe is the most perfect dinner for fall. It's made by slowly cooking aromatic ingredients with fresh butternut squash and real arborio rice, then gradually hydrating the rice with a splash of white wine and lots of broth until each grain is creamy and plump. It's warm, satisfying, and naturally vegetarian - ideal for a quiet fall dinner or a show-stopping entree at your next fall party.
If you've been intimidated by cooking risotto, let those worries go. The secret to the perfect risotto is taking your time; it cannot be rushed. You also need to use a key ingredient, arborio rice, a special short-grain rice traditionally used in this Italian rice dish. It's a little labor intensive, but just follow the steps below for perfectly cooked risotto every time.
Why You'll Love This Butternut Squash Risotto
- Perfectly creamy texture. Since arborbio rice has a high starch content, it's creamier than other types of rice. The rich, creamy texture is so satisfying to eat and pairs perfectly with the sweet squash. You won't want dinner to end!
- Classic fall recipe. Although risotto may be too warm or filling during the summer, it's the perfect cozy meal to snuggle up to during the cooler months. This creamy butternut squash risotto is made with onion, garlic, whole butternut squash, and fresh sage for layers of fall flavors in every bite.
- Naturally vegetarian. Need a main dish for a dinner party that everyone can eat? This risotto is naturally vegetarian and can easily be made vegan as well. It's perfect for those with these dietary restrictions.
- A one skillet meal. The beauty of risotto is that everything is cooked in one pan - which means you'll spend less time cleaning up after meals. We love a good one pot meal on busy weeknights!
Ingredient Notes
To make this delicious butternut squash risotto, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - choose your favorite neutral cooking oil to sautee the onion and garlic. Vegetable oil is another great option.
- onion and garlic - sautéed garlic and onion add an aromatic layer of flavor that takes this dish to the next level.
- butternut squash - start by prepping a whole butternut squash. For a quicker meal, use pre-cut butternut squash from the grocery store.
- seasonings - you don't need much. Keep it simple with Italian seasoning, salt, and ground black pepper.
- arborio rice - it's really important to use the right kind of rice. Use arborio or risotto rice for best results. It is often available in grocery stores or online.
- dry white wine - this will deglaze the pan and absorb all those savory flavors you've developed so far.
- vegetable stock - choose your favorite stock. Stick with vegetable broth or chicken broth.
- Parmesan cheese - grated Parmesan cheese will melt into the tender risotto and add a salty, umami flavor that tastes seriously good. Pecorino Romano is a good alternative, too.
- fresh sage leaves - garnish with fresh sage for a little color and fall flavor. You can always leave this out if you prefer.
You will also need a large skillet and a wooden spoon.
How to Make the Best Butternut Squash Risotto
- Sauté aromatics. Heat oil in a large skillet over medium-high heat until it sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1 minute.
- Add butternut squash and seasoning. Add butternut squash and cook until it starts to turn golden brown, about 5-8 minutes. Season with Italian seasoning, salt, and pepper. Mix well to incorporate.
- Add rice. Stir in arborio rice, mixing well to incorporate. Cook for 1 minute.
- Add wine. Add wine and stir constantly until almost all the liquid has absorbed, about 3-4 minutes.
- Add stock. Add vegetable stock, one cup at a time. Stir constantly so that the rice doesn't stick to the pan. Cook until the liquid is completely absorbed before adding more broth. Repeat until all the broth has been added and absorbed, about 22-25 minutes. The rice should be soft and the butternut squash should be tender. Repeat with more broth if needed.
- Add cheese. Turn off the heat and stir in parmesan cheese.
- Serve. Garnish with sage and serve immediately.
Recipe Variations
- Try a different winter squash. You can easily use other types of hard winter squash. Make a pumpkin risotto or substitute diced kabocha or acorn squash.
- Tweak the spices. This is an understated recipe that highlights high quality ingredients. We recommend keeping it simple, but you can try other dried herbs like sage or thyme for extra flavor.
- Use roasted butternut squash. Instead of cooking the squash into the risotto, add roasted butternut squash on top of the risotto right before serving. Roasting the squash adds a depth of flavor that is amazing!
- Make it vegan. The only ingredient that makes this risotto not vegan is the grated Parmesan. Either skip it or try using nutritional yeast for a cheesy flavor without the animal products.
How to Serve
This Butternut Squash Risotto is delicious served on its own, with a side salad, or paired with some of my favorite main courses including:
- One Pan Garlic Roasted Chicken and Baby Potatoes
- Glazed Honey Balsamic Pork Chops
- Arugula Salad
- Baked Maple Salmon
- Garlic Butter Shrimp
- Apple Dijon Braised Chicken Thighs
For more fall recipe inspiration, see our 60+ Fall Dinner Ideas.
Recipe Tips and Tricks
- Use hot stock. Restaurants often keep hot broth in a separate pan to help it absorb into the rice faster. You also want to use a good quality broth as it is a significant ingredient in this risotto.
- Add the broth gradually. We add in the broth 1 cup at a time to give the rice time to absorb most of it before adding more. We also stir constantly to help the rice release its starches which makes the risotto creamy.
- Taste as you go. You want the rice to be al dente, so be careful not to overcook it.
- Serve immediately. It is best to serve risotto immediately as it continues to absorb liquid as it sits. For the right consistency, serve it right away.
Storing and Freezing Instructions
How to Store
Store any leftover risotto in the fridge in an airtight container. It will stay fresh for 3-4 days.
How to Reheat
To reheat, add the leftover risotto to a small saucepan and stir in a little extra stock. Let it warm up over medium heat for several minutes until fully warmed through.
How to Freeze
Although you can freeze leftover risotto recipes, the texture of the rice may change after thawing. It's best to eat risotto fresh or reheated from the fridge.
FAQ
Since butternut squash risotto is so rich and creamy, it tastes great with a refreshing green salad, roasted meats, and a glass of wine. Try pairing the creamy texture of risotto with roasted chicken or pork, maple-glazed salmon, or hearty salads with fall greens, apples, and nuts. A tangy vinaigrette will cut through the creaminess of the risotto and balance the meal perfectly.
Since the peel is so thick, it's best to use a heavy-duty vegetable peeler. There are some with a serrated edge that can grab onto the squash skin easier than others. We don't recommend using a knife as you'll likely remove more squash than you need, and you'll be more likely to injure yourself.
A good risotto starts with the right type of rice: arborio rice. This is an essential ingredient because it's so starchy. Don't rinse it or soak it first. Let the rice release the starch gradually as you add spoonfuls of broth every few minutes. To make your risotto even creamier, stir in grated parmesan cheese or even a dollop of butter for a perfect dining experience.
More Rice Recipes
- 30 Best Rice Recipes
- Creamy Parmesan (No Wine) Risotto
- Mushroom Risotto
- Broccoli Rice
- Rice Pilaf with Carrots
- Coconut Rice
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
55+ Easy Family Dinner Ideas
Weeknight dinners are all about quick and easy recipes that should be a breeze, especially when you've got a hungry family waiting. Whether you need kid-friendly recipes that please even the pickiest eaters or wholesome family dinner recipes to feed a large crowd, we've got your back. We are sharing over 55 Easy Family Dinner Ideas from delicious one-pot wonders and simple sheet pan dinners, to comforting casseroles and pasta, to healthier takes on classic favorites, and everything in between. So set the table, gather 'round, and bring a smile to the everyone's faces with these tasty family dinners.
Easy Family Dinner Ideas
Baked Chicken Drumsticks are ideal for busy weeknights. Marinate inexpensive chicken legs with everyday spices and bake until crispy, tender, and flavorful.
Homemade hamburger helper is a family favorite but you can make a cheaper, healthier, and way tastier version at home, ready in just 30 minutes.
Meatballs are probably my favorite of all ground beef recipes. These quick, easy homemade Italian meatballs are juicy, flavourful, and delicious, simmered in a rich and savoury tomato sauce. Make them in just 30 minutes.
Tater Tot Casserole is classic comfort food that incorporates delicious layers of crispy tater tots, melted cheese and a creamy beef and vegetables mixture.
Tender, flaky, flavorful garlic butter salmon is well-seasoned, seared to perfection, and basted until juicy. Quick and easy to make in 20 minutes.
Homemade Potato and Cheese Perogies are comforting, delicious, and satisfying. These cheddar pierogi from scratch as easier to make than you think!
This Creamy Tomato Pasta is a simple and delicious meal made from scratch in 25 minutes with a cream and tomato based sauce that is rich and silky smooth.
Forget delivery and make sweet, tangy, and smoky BBQ chicken pizza from the comfort of your own home in under 30 minutes. The easiest weeknight dinner.
Homemade Alphabet Soup will quickly become a family favorite with its hearty vegetables and fun alphabet noodles. It's quick and easy to make in 30 minutes.
These Sheet Pan Quesadillas are loaded with veggies and gooey cheese, baked in the oven until crispy, and made to feed a crowd in just 30 minutes.
Easy 20-minute one pot lentils is vegan, gluten-free, and packed with protein. It's immune boosting properties makes it the perfect comfort food. It's one of the best vegan dinners.
Instant pot whole chicken with gravy is tender, juicy, and flavorful. It's the fastest way to cook a whole rotisserie chicken for dinner in just 40 minutes.
Stovetop Mac and Cheese with White Cheddar
Quick and easy, creamy stovetop mac and cheese with white cheddar is a delicious and comforting one pot 20-minute meal packed with three types of cheese.
Garlic Butter Steak Bites are tender, juicy, and flavorful. This quick and easy appetizer or weeknight dinner takes just 15 minutes to make in one skillet.
Chicken Enchilada Casserole is cheesy, saucy, and packed with layers of enchilada classics like chicken and beans, tortillas, and cheese. A family favorite!
Quick easy baked homemade fish sticks are crispy on the outside, tender and flaky on the inside, and packed with flavor. Kid-friendly + freezer-friendly.
Skillet Neapolitan Margherita Pizza
Quick and easy skillet Neapolitan margherita pizza has an iconic thin and soft crust with a perfectly crisp exterior, and simple and fresh toppings.
Hamburger soup with macaroni is a quick and easy weeknight dinner that's wholesome, filling, comforting and nutritious. Prep, cook and serve under an hour.
Baked Pizza Fries are loaded with a rich marinara sauce, melted cheese, and crispy pepperoni - transforming ordinary fries into the ultimate finger food.
Chicken Chow Mein is a classic Chinese noodle dish that is quick and easy to make at home in 20 minutes - faster, healthier, and better than takeout.
Pasta Bake with Sausage (Baked Ziti)
Pasta bake with sausage (baked ziti) is a lazy day lasagna with layers of pasta tossed in a rich meat sauce, layered with mozzarella, and baked.
Creamy Parmesan (No Wine) Risotto
Creamy Parmesan (No Wine) Risotto is a rich, creamy, and comforting classic Italian dish that may be intimidating but is actually quick and easy to make.
Pecan Crusted Chicken is a simple, delicious, and flavorful, quick and easy dinner ready in 40 minutes that can be baked in the oven or air fryer.
Cheesy Baked Gnocchi is quick and easy comfort food made all in one pot with chewy bites of gnocchi, a simple tomato-based sauce, and gooey melty cheese.
Turkey chili is hearty, filling, flavorful, and delicious. It's warm and cozy, quick and easy to make in one pot, and can be made faster in the instant pot.
Classic easy meat lasagna is the ultimate Italian comfort food with layers of tender lasagna, meaty tomato sauce, cheese filling and melted cheese on top.
Homemade chicken noodle soup is classic, comforting, simple, quick, and easy to make at home. Plus, you can use leftover rotisserie chicken to save time.
Salmon Bites are flavorful and delicious bite-sized pieces of salmon cooked until tender with crispy, golden edges and coated with an homemade sticky glaze.
Caprese Frittata is light and fluffy, laced with fresh basil and topped with melted mozzarella cheese and blistered balsamic tomatoes. Ready in 10 minutes!
Chicken penne pasta is a quick and easy dinner that is delicious, rich, creamy, and flavorful. It's a family favorite that's ready in under 30 minutes.
Homemade Taquitos are crispy, delicious and flavorful. These rolled tacos are filled with seasoned ground beef and melty cheese - and can be fried or baked!
Air fryer chicken thighs are the crispiest, tastiest, and juiciest chicken you'll eat. They take just 25 minutes to cook - perfect for busy weeknights.
Baked Feta Pasta is a quick and easy weeknight dinner recipe that is creamy, delicious, and flavorful - the whole family will love this Tiktok pasta!
Thai Turkey Meatballs in Coconut Curry
Thai turkey meatballs in coconut curry are the perfect weeknight dinner when you want something delicious, healthy, flavorful, and satisfying.
Oven-baked loaded sheet pan nachos are a crowd pleaser for an easy weeknight dinner or a crave-worthy appetizer to serve on Cinco de Mayo.
Garlic butter shrimp is a quick and easy dinner ready in just 10 minutes! It's loaded with flavor and perfect for busy weeknights and special occasions.
Delicious, moist and juicy Mediterranean chicken patties have everything you want in one bite: protein, veggies, herbs, and they're quick and easy to make.
Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.
Toasted Ravioli is a classic Italian appetizer that is crispy and golden on the outside, and tender and gooey on the inside. Ready in less than 30 minutes!
Turkey and Cheese Sliders are quick and easy, made with deli meat and Swiss cheese filled inside soft Hawaiian dinner rolls topped with a buttery sauce.
Teriyaki chicken is a quick easy chicken stir fry that is delicious, flavorful, healthy, and better and faster than takeout. Perfect for busy weeknights.
Shrimp Alfredo is creamy, garlicky, and delicious! This quick and easy, under 30-minute recipe is a go-to for busy nights and a year-round family favorite.
Delicious, comforting homemade Swedish meatballs are seared and smothered in a creamy gravy sauce and taste so much better than IKEA meatballs.
Easy baked chicken enchiladas brings the taste of authentic Mexican food into your kitchen -- saucy, spicy, and savoury. Perfect for a Mexican fiesta on Cinco de Mayo.
Beef taco soup is a delicious take on tacos, transforming it into a hearty, wholesome, filling soup topped with all the taco fixings. Ready in 30 minutes.
Broccoli cheese casserole is creamy, cheesy, and delicious - the most comforting side dish. It's crispy on the outside but soft and tender inside.
Quick easy spaghetti bolognese with a rich, thick, delicious and flavourful meat sauce is a family favourite ready in 30 minutes. Best weeknight dinner.
Creamy Tuscan chicken with sun-dried tomatoes and spinach is a quick and easy 30 minute Italian chicken dinner that is delicious, flavorful, and comforting.
Creamy Mushroom Tagliatelle Pasta is a quick and easy, restaurant-worthy vegetarian dinner that is ready in just 30 minutes! Elevated comfort food at home.
Sticky and sweet, easy honey garlic glazed salmon is one of the best salmon recipes to add to your weeknight dinner rotation. Ready in under 25 minutes.
Air fryer chicken breast is crispy on the outside, juicy and tender inside, and packed with flavor in every bite. Quick and easy dinner on busy weeknights.
Baked Ravioli is simple delicious comfort food that is perfect for a weeknight family dinner or for entertaining. It's hearty, comforting, and kid-friendly.
Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup.
Baked Chicken Quesadillas are cheesy, crispy, flavorful, and delicious. This family-friendly recipe is quick and easy to make in just 30 minutes!
Cheesy Tortellini and Sausage Bake
Quick and easy, cheesy tortellini and sausage bake is a delicious 30-minute dinner packed with flavour. A family-favourite comfort food for busy weeknights.
Baked Chicken Meatballs are tender, juicy, and flavorful (no dry meatballs here!). Made in just 45 minutes using simple ingredients. So quick and easy!
What to Serve with Dinner
Homemade chicken soup is delicious served on its own, or paired with some of my favorite soup sides including:
- 60 Best Soup Recipes
- 40 Best Vegetable Sides
- 40 Best Salad Recipes
- 50 Best Bread Recipes
- 50 Easy Baking Recipes
More Dinner Recipes
- 60+ Easy Dinner Ideas
- 60+ Healthy Dinner Ideas
- 50 Sunday Dinner Ideas
- 50 Date Night Dinner Ideas
- 40 Friday Night Dinner Ideas
Did You Make Any of These Family Dinner Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of easy family dinner ideas. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Key Lime Pie
Perfectly creamy and tart with a buttery graham cracker crust, this easy Key Lime Pie is a classic for a reason. Authentic key limes have a lovely mellow citrus flavor that pairs perfectly with this creamy, custard-like key lime filling that bakes to perfection in the oven. You won't need another key lime pie recipe again!
Key lime pie is one of the most popular pies ever for a reason. It's the perfect balance in every way. It has just the right amount of crunch from the crust, the custard isn't too rich or sweet, and the lime flavor sings with the sweet, creamy filling. It's an absolutely perfect dessert that only requires a little dollop of whipped cream on top to round it all off. Serve it anytime of the year - as a summer dessert or as a holiday dessert at Thanksgiving or Christmas.
Why You'll Love this Key Lime Pie Recipe
- Made completely from scratch. There are quick recipes out there that throw together a few ingredients and toss them in a store-bought crust. This recipe is not that. We're going to make homemade graham cracker crust and a custard-style filling that is baked in the oven. It takes a bit longer, but it is absolutely worth the extra effort.
- Classic flavor. Although key lime pie's history is contested, there's no doubt that this pie has always been made with a mixture of sweetened condensed milk and lime juice. This particular recipe goes the extra step to bake the key lime custard for the smoothest, creamiest texture possible.
- Family favorite. There's a reason why this little-known pie from the Florida Keys exploded onto the national scene and has been a favorite for over 70 years. Your family will absolutely love this version and request it for special occasions!
Ingredient Notes
To make this delicious Key Lime Pie, you will need the following ingredients (full measurements in recipe card below):
Graham Cracker Crust
- graham cracker crumbs - to make crumbs quickly, add your graham crackers to the food processor and pulse.
- white sugar - this adds a little extra sweetness to balance the tangy filling.
- unsalted butter - melted butter will hold your crust together and make it crunchy.
Key Lime Pie
- egg yolks - these add a richness and creaminess that's so satisfying.
- sweetened condensed milk - this is a critical ingredient that has been used in homemade key lime pie recipes since the beginning. Don't skip it.
- key lime juice - you'll need to juice approximately 25 limes. It helps to have a good citrus juicer.
- key lime zest - add even more key lime flavor with the zest of 3 limes.
- full fat sour cream - this adds a richness and creaminess that balances out the sweetened condensed milk and tart limes.
- salt - you just need a pinch!
You will also need a 9-inch tart pan or pie dish, measuring cups, large baking sheet, medium mixing bowl, whisk, spatula, and wire rack.
How to Make the Best Key Lime Pie
First, prepare the Graham cracker crust.
- Combine ingredients. In a medium mixing bowl, add the graham cracker crumbs and melted butter. Use a fork to mix until well combined.
- Transfer to pan. Pour the crumbs into a 9-inch tart pan. Use a flat bottomed measuring cup to press the crumbs into the pan.
- Bake. Place the pan onto a large baking sheet, and transfer into a 350°F preheated oven. Bake for 11 minutes. Remove from the oven and allow to cool a bit while you make the filling.
Next, make the key lime filling.
- Prep. Turn the oven down to 325°F. Ensure your key lime juice is strained and free of any seeds.
- Combine ingredients. In a medium mixing bowl, add the egg yolks, sweetened condensed milk, key lime juice, lime zest, sour cream, and salt. Whisk until very smooth.
Lastly, assemble and bake the key lime pie.
- Assemble. Pour the fillimg mixture over the baked graham cracker crust.
- Bake. Place the pie into the oven to bake for 20 minutes, or until the centre has a slight jiggle, but the outside seems set.
- Chill. Remove from the oven and allow to cool on a wire rack for 2 hours, before transferring into the fridge to set overnight.
Recipe Variations
- Freeze it. Frozen key lime pie is its own trend! Bake your pie in a freezer-safe pan (like a foil tray) and wrap the cooled, baked pie in aluminum foil or plastic wrap to freeze it. Then slice your pie into individual pieces, remove them from the pie pan, add a popsicle stick, and dip them in melted chocolate for a perfect summer treat.
- Mostly homemade. If you can't find or don't have time to press real key limes, use the zest of regular limes and bottled key lime juice from the store. You can even use store-bought graham cracker crust in a pinch.
- Top with whipped cream. A little homemade whipped cream complements the creamy, tangy filling so well. To make your own, whip cold heavy whipping cream with powdered sugar and vanilla extract until it has stiff peaks, then add the cream to a piping bag and pipe swirls around the top of the pie. Garnish with lime slices.
How to Serve
This key lime pie would be a fantastic dessert to serve with these main dishes that celebrate the flavor of lime:
- Fish Tacos with Lime Crema
- Vietnamese Salad Rolls with Shrimp
- Chipotle Chicken Burrito Bowls with Lime Cilantro Rice
- Sheet Pan Chicken Fajitas
- Thai Coconut Red Curry with Prawns
- Chilaquiles Verdes
Recipe Tips and Tricks
- Use fresh key lime juice. You can often find bags of key limes in the summer at local grocery stores. Be sure to give them a good wash, roll them between your palm and the counter to soften them up, then slice them open and use a citrus juicer to catch every drop.
- Measure your butter. You need the perfect ratio of butter to graham cracker crumbs for your crust. The crust won't have the same texture or flavor if you use too much.
- Don't skip the sweetened condensed milk. This is the secret ingredient that makes key lime desserts taste amazing. It's got the perfect thickness, creaminess, and sweetness to balance the tart lime juice. If you try to replace it with a different ingredient, you won't have the same creamy filling and flavor you know and love.
Storing and Freezing Instructions
How to Store
Wrap leftover key lime pie with plastic cling wrap or aluminum foil and store it in the fridge for 3-4 days. If you plan to store it for later, wait to add the whipped cream right before serving.
How to Reheat
This classic key lime pie recipe is best served cold.
How to Freeze
Key lime pie freezes very well! Freeze the entire pie, remove it from your pie pan, and cut it into slices. Wrap the individual slices with foil or plastic wrap to keep them fresh. Store in an airtight container or freezer-safe bag for up to 3 months. Thaw in the fridge for several hours before serving.
FAQ
Although you technically can use regular lime juice from your grocery store, Persian limes have a stronger lime flavor than delicate key limes. Instead, look for bottled key lime juice or try substituting equal parts lemon and lime juice to replicate the unique flavor of key limes.
Homemade key lime pie lasts well for 3-4 days. It's best to keep it in the original pie pan, then wrap it with aluminum foil in the fridge. If you can't finish it all in that time frame, freeze it for later!
If you wake up the next morning to realize you forgot to store your pie in the fridge, you should toss it. Unfortunately, bacteria thrive in the food danger zone between 40 -140 degrees F. Your creamy key lime pie should only be out at room temperature for 2 hours at most. You may be able to eat pie that sat out slightly past that window but overnight is too long. When in doubt, throw it out.
More Pie Recipes
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Pumpkin Roll
Celebrate the flavors of fall with a show-stopping Pumpkin Roll featuring a tender pumpkin spice cake swirled around a rich cream cheese filling. It's the perfect make ahead dessert for brunch or a fall party but simple enough to serve anytime during pumpkin season.
If you've never made a classic pumpkin roll, this is the year to try it! Although making any type of rolled cake can be intimidating the first time, it's not nearly as complicated as it may seem. Plus, we're sharing our favorite tips to make the perfect pumpkin swiss roll even on your first try.
Why You'll Love This Pumpkin Roll Cake Recipe
- Stunning fall dessert. There's a reason the pumpkin cream cheese roll is such a classic. It has a gorgeous orange and white swirl that screams fall. From the spiced pumpkin cake to the heavenly cream cheese filling, nothing tops a homemade pumpkin roll!
- Perfect balance of flavor. Elevate ordinary canned pumpkin by making this fluffy, tender pumpkin cake filled with warm spices. The tangy cream cheese frosting adds a creamy texture that cuts through the rich sweetness of the moist pumpkin cake, keeping this dessert from becoming too sweet.
- Easy step-by-step recipe. This classic pumpkin roll recipe is the best of the best. Follow these simple step-by-step instructions to make a perfect pumpkin roll, even as a total beginner.
Ingredient Notes
To make this delicious Pumpkin Roll recipe, you will need the following ingredients (full measurements in recipe card below):
Pumpkin roll ingredients
- cooking oil spray - prepare the pan really well for easy removal.
- confectioner's sugar - this is used to roll the cake, not to sweeten it.
- all purpose flour - although you can also use pastry flour, all purpose flour is easy to find and works really well.
- baking soda - this will help lift the batter, making this cake light and airy.
- spices - use classic fall spices like cinnamon, allspice, ground ginger, and nutmeg.
- salt
- eggs - combined with baking soda, these will help the pumpkin cake batter rise and have a tender, fluffy texture.
- white sugar - this will sweeten the cake batter just enough without making it too sweet.
- pumpkin puree - choose either storebought or homemade pumpkin puree. Don't use pumpkin pie filling - it has sugar and spices already mixed in.
- vanilla extract
Cream cheese filling ingredients
- cream cheese - start with softened cream cheese to make the cream cheese mixture really fluffy.
- unsalted butter - room temperature butter will whip the best.
- confectioner's sugar - this adds a little sweetness to balance the tangy cream cheese.
- vanilla extract - this adds another layer of scent and flavor to make the sweet cream cheese filling taste really luxurious.
You will also need jelly roll pan (10x15 half sheet tray), cooking spray, parchment paper, clean kitchen towel, whisk, medium and large mixing bowls, hand mixer, wire rack, and a sifter for sprinkling powdered sugar.
How to Make the Best Pumpkin Roll
First, bake the pumpkin cake.
- Prep. Preheat the oven to 375°F. Spray a 10x15-inch jelly roll pan with cooking oil spray and parchment paper, ensuring that the parchment overhangs the pan by about 1-inch for easy removal. Spray the top of the parchment with cooking spray, as well. Layout a clean cotton kitchen towel. Liberally sprinkle it with confectioners' sugar. This will be used later to roll up the pumpkin roll.
- Combine dry ingredients. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt, until well-combined. Set aside.
- Combine wet ingredients. In a separate large mixing bowl, add the eggs, white sugar, and vanilla. Use a hand mixer to beat on high until thickened and voluminous, about 5 minutes. Add pumpkin puree, then beat again until smooth and combined.
- Add dry to wet. Add the dry ingredients to the batter. Beat until combined and smooth.
- Bake. Pour the batter into the prepared pan. Place into the oven to bake for 13-15 minutes, or until an inserted toothpick comes out clean.
- Roll. When the cake comes out of the oven, immediately invert it onto the prepared kitchen towel, and peel off the parchment paper. Sprinkle the top of the cake liberally with more confectioners' sugar, then immediately roll the cake slowly and gently from the narrow end with the kitchen towel until the entire cake is rolled into the towel. Note that the cake will be warm when first rolled.
- Cool. Allow the cake to cool rolled up in the towel for 30-45 minutes.
Next, make the cream cheese filling.
Prepare the cream cheese filling while the cake cools. In a large mixing bowl, add the butter and cream cheese. Use a hand mixer to beat until combined and fluffy, about 3 minutes. Add in the confectioners' sugar and vanilla, then beat again for 3-5 minutes, or until fluffy.
Finally, assemble the roll cake.
- Unroll. After the cake has cooled down completely for the allotted time, gently and very slowly unroll the cake.
- Ice. Use a small icing spatula to carefully spread the cream cheese filling evenly onto the cake, leaving a 1-inch border on the top and bottom empty.
- Roll. Carefully and slowly roll the cake back up. Cover tightly with plastic cling wrap and place into the fridge to set for at least 1 hour, up to overnight.
- Serve. Dust with confectioners' sugar before serving.
Recipe Variations
- Add chopped nuts or shaved chocolate. Before you roll your frosted pumpkin cake roll, sprinkle chopped toasted walnuts or shave some dark chocolate over the cream cheese mixture for a little crunch.
- Adjust the spices. Although we love the blend of spices in this easy pumpkin roll recipe, you can use all pumpkin pie spice, all cinnamon, or add a little flair with ground cardamom or extra ginger.
- Decorate it. This beautiful pumpkin roll is lovely sprinkled with a little powdered sugar, but you don't have to end there! You can pipe a design onto the baking tray before you add the cake batter, slice it into thick rounds then glaze them with melted ganache and sugar pumpkins, or pipe little meringue mushrooms or pumpkin macarons for a fun scene. Have fun with it!
How to Serve
This pumpkin roll is delicious served on its own, or paired as part of a dessert spread with some of my favorite fall desserts, including:
For more dessert recipe inspiration, see our 50 Best Fall Desserts.
Recipe Tips and Tricks
- Prepare the pan first. To make a great swiss roll, the warm cake has to come out of the cake perfectly. Spray your sheet pan really well, lay out the piece of parchment paper, and have your clean tea towel ready to go.
- Roll the cake right away. It feels strange to roll a hot cake, but it's essential! You need to train the cake how to roll otherwise, it will crack and break when you reroll it later.
- Be gentle adding the filling. After you unroll the cake to add the cream cheese filling, the cake won't lay perfectly flat. Be gentle to avoid breaking the delicate sponge cake.
- Bring your cream cheese and butter to room temperature. For the best cream cheese filling, you need to let the cream cheese and butter soften. Otherwise, they'll be thick and dense, not the fluffy, creamy cloud you're dreaming of.
Storing and Freezing Instructions
How to Store
Before you serve this cake, it should be refrigerated to firm up, and you should continue refrigerating it after your party, too. It will last 4-5 days in the fridge in an airtight container or covered with plastic wrap. The powdered sugar may fall off or dissolve in the fridge, so sprinkle it with extra right before serving.
How to Reheat
This cake is typically served chilled or at room temperature. If you heat it, the cream cheese mixture will melt and become a mess. If you prefer it warm, try microwaving a slice for 10-15 seconds.
How to Freeze
To freeze your pumpkin roll for later, wrap it well with plastic wrap, then store it in a freezer-safe bag for 2-3 months. Let it thaw in the fridge for several hours before serving.
FAQs
The best pumpkin rolls are made with a heavenly cream cheese filling, which adds a sweet tangy flavor and creaminess that pairs perfectly with the fluffy, springy cake. It's so easy to make your own cream cheese filling. Just whip together softened cream cheese, butter, powdered sugar, and vanilla extract until light and fluffy.
If this is the first time you've made a swiss roll, it can be a little intimidating to nail the rolling process! Fortunately, it's quite easy. You'll need to remove the cake from the pan while it is still hot, inverting it onto a clean tea towel coated with confectioner's sugar. Then, slowly and carefully roll it from the long side. Let the hot cake cool on a wire rack for 30-45 minutes while you prepare the filling. Then, carefully unroll the cake, add your filling, and slowly reroll the cake. Let it chill in the fridge to firm up, then sprinkle with powdered sugar and serve!
Since the pumpkin roll filling is made from just cream cheese, butter, powdered sugar, and vanilla extract, there are only two reasons why the filling would be runny. The first issue is if you added too much vanilla extract. However, it would take quite a bit of extract to have this problem. It's much more likely that the cream cheese and butter are too warm. They should be soft before whipping, but not wet or runny. If your filling is too runny, chill it for 20-30 minutes, then try rewhipping.
More Pumpkin Dessert Recipes
- 20 Best Pumpkin Desserts
- Pumpkin Bread
- Pumpkin Pie
- No Bake Pumpkin Cheesecake
- Pumpkin Mousse
- Mini Pumpkin Pies
Tried this recipe?
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Creamy Pumpkin Pasta
This delicious Pumpkin Pasta is one of the easiest pasta dishes you can make this fall! Made with real pumpkin, heavy cream, and Parmesan cheese, it's flavorful, creamy, cheesy, and just the right amount of savory pumpkin goodness. Ready in 20 minutes, this recipe is ideal for busy weeknights or cozy Sunday dinners.
Fall or not, this creamy pumpkin pasta is simple to make yet truly comforting for those chilly nights. Whether you're in the mood for some cozy comfort food or just want to make something delicious using pumpkin, you won't need a lot of prep time or fancy ingredients to make this quick recipe. Easily pair this with a green salad, crusty bread, or some roasted vegetables for a complete meal.
Why You'll Love this Pumpkin Pasta Recipe
- Made with real pumpkin. Even if you're not a fan of pumpkin, the combination of tomato paste, heavy cream, and Parmesan cheese mellows out the flavor so it's not overwhelmingly pumpkin-y. It has the perfect balance of savory and sweet that most people would enjoy!
- Quick and easy to make. With just a few ingredients and 20 minutes, you can have this delicious pumpkin pasta on the dinner table even on the busiest weeknights. Plus, it's a one-pot meal so you'll definitely save time and effort on clean-up.
- Creamy and cheesy. The heavy cream gives this pumpkin pasta a rich and luscious texture, while the Parmesan cheese adds just enough salty, nutty flavors to round out the sweetness of the pumpkin.
- Versatile. Mix in some shredded chicken and ground beef for a protein boost, use any type of pasta you'd like, season with herbs like sage or oregano, and add green like spinach or kale.
Pumpkin is Fall's Superfood
Pumpkin is one of the main ingredients in this creamy pumpkin pasta - and guess what? It is fall's superfood. Which means it has a whole list of amazing health benefits. Some of these health benefits includes: helping your eyesight, a great source of fibre, has cancer preventing properties, fights wrinkles, boosts your mood, boosts your immune system, lowers blood pressure, and promotes heart health.
Ingredient Notes
To make this creamy Pumpkin Pasta, you will need the following ingredients (full measurements in recipe card below):
- pasta - I use cavatappi for this recipe, but you can use any pasta you have on hand like macaroni, penne, ziti, and rigatoni.
- olive oil - for sautéing the aromatics.
- garlic - fresh minced garlic adds a lot of flavor to the dish.
- pumpkin puree - use canned, pure pumpkin puree for this recipe. Don't buy the pumpkin pie filling because it has added sugar and spices that's certainly not for this recipe. Feel free to make your own pumpkin puree at home.
- tomato paste - a little bit of tomato paste provides a rich umami flavor.
- salt and pepper - season to taste.
- heavy cream - this transforms the sauce into a rich, creamy, and delicious mixture. You can use half-and-half or whole milk, but the texture won't be as creamy.
- cinnamon - a pinch of cinnamon adds a hint of warmth and sweetness.
- Parmesan cheese - for topping the pasta. Use freshly grated for the best flavor.
You will also need a medium cooking pot and a medium skillet or saucepan.
How to Make the Best Pumpkin Pasta
- Cook pasta. Bring a medium pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente, or according to package instructions. Reserve 1 cup of the pasta water and drain. Set aside.
Recipe Variations
- Use homemade pumpkin puree. Make your own pumpkin puree by roasting a small pumpkin in the oven and pureeing it in a food processor.
- Skip the cream. Go light by swapping out the heavy cream for vegetable or chicken broth.
- Add meat. Give this pasta a protein boost by stirring in some shredded chicken, ground beef, or Italian sausage are all great options.
- Mix in some veggies. Try adding spinach, kale, mushrooms, or zucchini for a healthier meal.
- Experiment with seasonings. Use your favorite herbs and spices such as oregano, basil, parsley, nutmeg, turmeric, and red pepper flakes for an extra boost of flavor.
- Sprinkle some nuts. Add some crunch with walnuts, hazelnuts, cashews, or pine nuts.
- Make it extra cheesy. Pile on more Parmesan cheese, or add in some mozzarella for a melty cheesy pasta.
How to Serve
Serve this delicious Pumpkin Pasta on its own or pair it with a salad, bread, vegetables, or grilled or baked protein such as:
- Caesar Salad
- Rosemary Garlic Focaccia Bread
- Oven-Baked Chicken Breast
- Cheesy Garlic Bread
- Balsamic Roasted Broccoli
- Pecan Crusted Chicken
For more recipe inspiration, see our 30 Best Side Dishes for Pasta.
Recipe Tips and Tricks
- Don't overcook the pasta. Cook it until al dente as it will continue to cook in the sauce. The perfect texture still has a bite to it.
- Use a tubular type of pasta. Tubular shapes like cavatappi, rigatoni, ziti, macaroni, and penne are all great options to hold the sauce better.
- Save some pasta water. Thin out the sauce with pasta water if it becomes too thick. It also creates the perfect creamy texture to help it cling to the pasta.
Storing and Freezing Instructions
How to Store
Keep any leftover pumpkin pasta in an airtight container and store it in the refrigerator for up to 4 days.
How to Reheat
Reheat creamy pumpkin pasta in a saucepan over medium-low heat, stirring occasionally until warmed through. You may need to add a bit more water or broth if the sauce thickens too much during storage. If you're in a rush, you can also heat it in the microwave for 30 seconds or so.
How to Freeze
Let the pasta cool completely before storing in an airtight container or freezer bag. Freeze for up to 3 months. To serve, allow the pasta to thaw overnight in the refrigerator before reheating according to the instructions above.
More Pumpkin Recipes
- Coconut Curry Pumpkin Soup
- Pumpkin Pancakes
- Pumpkin Cornbread
- Carrot Pumpkin Soup
- Pumpkin Energy Bites
- Pumpkin Hummus
Tried this recipe?
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Baked Chicken Drumsticks
These Baked Chicken Drumsticks are the ideal dinner for a busy weeknight. Marinate some inexpensive chicken legs in a little oil and everyday spices, then bake them in a hot oven until they have crispy skin and tender, flavorful meat that just starts to fall apart. They're sure to be a new family favorite!
If you're trying to eat well on a budget, add drumsticks to your grocery list. They're an ideal source of protein for busy families since they are typically inexpensive, cook quickly, and have the most delicious dark meat. As they bake in the oven, the marinated spices bake into every bite, ensuring every taste is tender and full of flavor. This recipe is the perfect reminder that delicious doesn't have to mean complicated, and your whole family will enjoy eating this easy chicken recipe any night of the week.
Why You'll Love These Baked Chicken Drumsticks
- So simple. Absolutely anyone can make these oven-baked chicken drumsticks. You don't need special skills or fancy equipment, just a few simple ingredients and some standard kitchen tools.
- Perfect for meal prep. Since the chicken needs to marinate, either prep them the night before or the morning of, then bake them right before dinner while you're preparing your sides. No last-minute thawing or hunting through the pantry!
- Affordable. Drumsticks tend to be one of the cheapest cuts at the store, making them perfect for a large family or people trying to eat well on a budget.
- So much flavor. Since drumsticks are higher in fat, they tend to absorb flavor much better than lean chicken breasts. They really just need a little seasoning to make them really flavorful!
Ingredient Notes
To make these delicious oven baked chicken drumsticks, you will need the following ingredients (full measurements in recipe card below):
- chicken drumsticks - keep it simple and choose bone-in, skin-on chicken drumsticks.
- avocado oil - the oil will seep into the chicken, infusing the seasoning mix into every bite. You can also use extra virgin olive oil.
- spices - assemble your own dry rub from paprika, allspice powder, Italian seasoning, garlic powder, onion powder, salt, and ground black pepper.
You will also need a Ziploc bag or bowl, 9x13-inch casserole pan or baking sheet with parchment paper, and a meat thermometer.Â
How to Make the Best Baked Chicken Drumsticks
- Marinate the chicken. Use a paper towel to pat the chicken drumsticks completely dry. Place the drumsticks into a large Ziploc bag or bowl. Add the oil and all the seasoning including paprika, allspice, Italian seasoning, garlic powder, onion powder, salt, and pepper. Press the air out of the bag and seal tightly. Press the seasoning around the chicken drumsticks to coat evenly. Let the drumsticks marinate for at least 1 hour or refrigerate overnight.
- Bake. Arrange the marinated chicken drumsticks on a 9x13-inch casserole pan or a large baking sheet lined with parchment paper. Bake in a 400 F preheated oven for 40-45 minutes until the skin is crispy and the internal temperature for the chicken reaches 165 F, as read on a meat thermometer.
- Broil (optional). Optionally, turn on broiler on HI and cook for another 5 minutes until nicely charred. Keep a close eye on the drumsticks to make sure they don't burn as things can burn quickly under the broiler.
- Serve. Brush the drumsticks with pan juices, if desired, and serve immediately.
Recipe Variations
- Use a different cut. Adapt this chicken leg recipe and use bone-in chicken thighs or chicken breast instead. Thighs will take a little longer and the breast will cook faster, so be sure to use your thermometer to check for doneness.
- Try the air fryer. Too busy to bake? Turn on the air fryer and make air fryer chicken drumsticks by following the guidelines for our Air Fryer Chicken Thighs.
- Adjust the seasonings. If you prefer a different balance of flavors, you can easily adjust the rub mixture to suit your preferences. Try adding smoked paprika, cayenne pepper, chili powder, a little brown sugar, or your favorite all purpose seasoning blends.
- Make it citrusy. Lemon and chicken are a perfect match. Feel free to add ¼ cup of lemon juice to the marinate for extra tanginess.
How to Serve
These easy oven baked drumsticks are delicious served on their own, or paired with some of my favorite side dishes including:
- The Best and Creamiest Mashed Potatoes
- Honey Roasted Carrots
- Green Beans Almondine
- Pesto Asparagus
- One Pot Rice Pilaf with Carrots
For more recipe inspiration, see our 25 Side Dishes for Chicken.
Recipe Tips and Tricks
- Adjust the baking time. Depending on the size of the drumsticks, you may need to extend or reduce the cooking time. Use your instant-read thermometer as a guide; chicken should always reach an internal temperature of 165 degrees F.
- Preheat your oven. For crispier skin, preheat your oven to 400 F for at least 5-10 minutes.
- Don't rush the marinade. Even if you're busy, let the chicken drumsticks marinate for at least an hour for the best flavor. You could skip the marinating part but then the flavor will not infuse into the chicken meat as well.
- Make extra. Since these easy oven-baked drumsticks taste great the next day, you can easily double the recipe and enjoy leftovers later in the week.
- Broil. For really crispy baked chicken drumsticks, broil them for a maximum of 5 minutes.
Storing and Freezing Instructions
How to Store
Place your leftover chicken legs in an airtight container in the fridge. They'll keep for approximately 3-4 days.
How to Reheat
Although you can microwave your juicy chicken legs for a quick meal, they'll taste better and have crispier skin if you bake them again. Reheat in a 375F preheated oven for 5-10 minutes or set your air fryer to 375 and bake them for 3-5 minutes or until they are fully reheated.Â
How to Freeze
Store your leftover baked chicken legs in a freezer-safe container or freezer bag for several months. Thaw in the fridge before reheating.
Frequently Asked Questions
We prefer to bake chicken drumsticks at 400 to lock in the moisture and create a crispy skin. Although you can bake this easy chicken leg recipe at 350 degrees and still have a delicious meal, you're much more likely to have softer skin that won't crunch when you bite through it. That golden brown, perfectly seasoned, crispy skin is the best part!Â
Raw chicken legs usually bake within 40-45 minutes, although the cooking time depends on the size of the legs. It's best to use an internal thermometer to ensure the meat is fully cooked instead of watching the time. Your chicken should reach an internal temperature of 165 degrees F before you remove it from the oven.
There are differing opinions on this question, but if you like crispy skin, it's so important to leave your chicken legs uncovered. Otherwise, the aluminum will hold in the excess moisture and cause the skin to soften instead of crisping up. The chicken will still taste great, but the texture won't be quite as enjoyable. For the best results (and the crispiest chicken skin), bake your favorite chicken drumstick recipes uncovered and at a high heat.
More Chicken Recipes
- 60 Best Chicken Recipes
- Tandoori Chicken Drumsticks
- Baked Curried Chicken Drumsticks
- Skillet Chicken Thighs and Potatoes
- Instant Pot Turkey Thighs
- Apple Dijon Braised Chicken Thighs
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Sautéed Spinach
This buttery, garlicky Sautéed Spinach is the best way to enjoy this nutritious green. It's wilted to make it tender, then sauteed with butter and fresh garlic for a burst of flavor. It's the ultimate healthy side dish and only takes a few minutes to make!
This savory side dish is the perfect reminder that healthy, nutritious meals and tons of ingredients don't have to take hours in the kitchen. You can have this sauteed spinach on the table in a matter of minutes. Even better, it's simple enough for your quick weeknight dinner or fancy enough for a dinner party with main dishes like Dutch Oven Chicken or Roast Beef. It's truly the perfect side dish, so keep this easy recipe on hand for next time!
Why You'll Love This Sauteed Spinach
- Great way to eat more greens. We know we should eat more leafy greens, but that's easier said than done. Fortunately, a nice dollop of butter and some fresh garlic make it easier than ever to enjoy bunches of spinach regularly.
- Quick and so easy. The active time required to make this easy sautéed spinach recipe is so little it almost doesn't count. It takes 30 seconds to wilt the spinach; then you sautee it for approximately 5 minutes. Is there anything better for busy weeknights?
- Simple yet flavorful. This delicious side dish provides that things don't have to be complicated to be delicious. This recipe has just 5 simple ingredients yet tastes absolutely lovely. Add this garlic spinach to your dinner menu tonight!
Ingredient Notes
To make this delicious Sauteed Spinach, you will need the following ingredients (full measurements in recipe card below):
- fresh spinach - we used mature spinach bunches cut in half with the ends trimmed. You can also use baby spinach leaves to make it even easier. It just needs to be fresh!
- butter - the melted butter will soak into the spinach, sending that garlicky flavor into every bite. Olive oil works well, too.
- garlic - mince fresh garlic for an aromatic, savory side dish.
- salt and black pepper - season to taste.
You will also need a large pot, colander, large skillet, and a wooden spoon.
How to Make the Best Sauteed Spinach
- Wilt spinach. Bring a large pot of water to a boil. Add the spinach and cook for 30 seconds until wilted. Remove the wilted spinach and rinse it under cold running water until it is cool enough to handle. Drain it in a colander and squeeze out excess water. Set aside.
- Sauté garlic. In a large skillet, melt butter over medium-high heat until bubbly, about 1-2 minutes. Add garlic and sauté until fragrant, about 1 minute.
- Add spinach. Stir in spinach and toss well to coat. Cook for 1 -2 minutes until heated through. Season with salt and pepper. Serve immediately.
Recipe Variations
- Make it meaty. Sauté some chopped bacon instead of melting butter and let the bacon grease infuse into the tender greens.
- Add some heat. Add a shake of red pepper flakes for a little heat with this classic side dish. You can add more garlic, too!
- Try a different green. Although these instructions are for regular spinach, this technique works great for other greens, like Swiss chard or even kale. They may need an additional minute or two to soften their sturdier leaves.
- Season with fresh herbs. This is a super simple recipe that can easily be adapted. Sautee some chopped fresh rosemary or parsley for an extra layer of flavor.
How to Serve
This Sautéed Spinach is an easy side dish that pairs well with so many main dishes. Some of my favorites to pair with this are:
- Honey Glazed Roast Pork with Vegetables
- Oven Baked Chicken Breasts
- Ribeye Steak
- Glazed Honey Balsamic Pork Chops
- Greek Salmon
Recipe Tips and Tricks
- Let your pan get hot first. Watch for the butter to fully melt and start to bubble before adding the garlic. This will give your spinach the best flavor.
- Use fresh greens. If your spinach is already slimy, it will add an unpleasant flavor. Pick out any wilting, softening pieces, then rinse and spin your greens in a salad spinner to ensure they're clean and fresh.
- Top with lemon. Serve with a squeeze of lemon for a bright, sunny flavor that pairs well with hearty dishes like roasted meats.
Storing and Freezing Instructions
How to Store
This easy sautéed spinach recipe is best served right away, but you can also store it in an airtight container in the fridge for 3-4 days.
How to Reheat
The easiest way to reheat your leftover spinach is to microwave it for approximately 1-2 minutes or sauté it quickly in a pan over medium heat until warm.
How to Freeze
Cooked spinach freezes very well. Freeze your leftover spinach in an ice cube tray or silicone mold, then store the little pucks in a freezer bag. You can either serve the leftovers as a side dish with dinner or let the precooked, seasoned spinach add flavor and extra nutrients to your casseroles or soups.
FAQ
Although blanching the spinach in boiling water is entirely optional, there are several key reasons for this extra step that make it worth it. First, blanching will help reduce the concentration of oxalates, which can contribute to health issues for certain individuals. You'll also be able to remove any excess moisture that may make this recipe taste soggy or overcooked. Blanching also speeds up the sauteeing process while preserving the dark green color.
Since spinach is mostly water, it will naturally release those liquids the second it is exposed to heat. For the best flavor and texture, start by boiling your spinach for 30 seconds, then rinsing and straining it completely. Then, sautee it in melted butter with freshly minced garlic for a simple side dish that's loaded with flavor (not water).
If your spinach has seen better days but you want to salvage it, soak it in a bath of cold ice water for approximately 30 minutes to an hour. The cold water will perk the leaves back up and give them a new lease on life. Then, strain the water and spin the spinach leaves before using them in your favorite spinach recipes.
More Recipes with Spinach
- Creamed Spinach
- Baked Spinach Dip
- Spinach Gratin
- Spinach and Pea Soup
- Spinach Cheese Rolls
- Spinach Artichoke Dip
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Vegetarian Stuffed Peppers
These Vegetarian Stuffed Peppers are hearty, flavorful, and incredibly easy to make. Tender bell peppers are filled with a delicious mix of quinoa, black beans, and corn, topped with gooey melted cheese, and baked until perfection.
Perfect as a Meatless Monday dinner, these healthy, quinoa stuffed peppers make a nutritious and wholesome meal. Instead of using rice and meat like in our classic Ground Beef Stuffed Peppers, this vegetarian take on classic stuffed peppers brings in a combination of quinoa, corn, and black beans for a tasty yet nutrient-dense meal that is gluten-free too. Serve as is or with your favorite side dishes like green salad, roasted vegetables, and garlic bread.
Why You'll Love this Vegetarian Stuffed Peppers Recipe
- Simple to make. Although they take some time to cook in the oven, these stuffed peppers are extremely easy to make. Make the filling, stuff the peppers, top with cheese, and bake.
- Healthy and nutritious. These stuffed peppers are filled with healthy ingredients. Quinoa is an excellent plant-based protein, black beans provide fiber and iron, and corn contains fiber and B vitamins. And don't forget vitamins A and C from bell peppers. It's everything you need in a meal!
- Customizable. Make this recipe your own by switching out the ingredients with whatever you prefer or have on hand. Use different beans, grains, veggies, cheeses, seasonings, and spices! The options are endless.
- Make ahead and meal prep friendly. Precook the filling, stuff it into the peppers on the day, and just pop them in the oven when you're ready to eat! These vegetable stuffed peppers also reheat well so you can double the recipe for quick and on-the-go meals throughout the week.
Ingredient Notes
To make these delicious Vegetarian Stuffed Peppers, you will need the following ingredients (full measurements in recipe card below):
- bell peppers - since we're stuffing the peppers, use bell peppers that are large and wide enough to hold the filling. Feel free to use yellow, orange, green, or red bell peppers.
- quinoa - use any variety of quinoa available, but I prefer white quinoa for a fluffier texture. I also like to cook quinoa with the other ingredients in vegetable broth, but you can also pre-cook them separately.
- olive oil - for sautéing the aromatics, seasonings, and veggies, but you can use avocado or vegetable oil.
- onions and garlic - always use fresh onion and garlic for the best flavor.
- tomato paste - gives a hint of sweetness and acidity. You can also use tomato puree or some crushed tomatoes.
- black beans - I use canned black beans for convenience, but you can cook from scratch.
- corn - use frozen or canned.
- vegetable broth - for cooking the grains and veggies. You can always opt for water instead.
- seasoning - we season these stuffed peppers with ground cumin, paprika, parsley, salt, and pepper. I love the warm and smoky flavors that cumin and paprika bring to the filling.
- cheese - top the stuffed peppers with shredded Monterey Jack, cheddar, or any other type of melty cheese.
You will also need measuring cups and spoons, a large skillet, and a 9x13-inch casserole pan or large baking sheet.
How to Make the Best Vegetarian Stuffed Peppers
- Prepare bell peppers. Prepare the bell peppers by cutting them into halves. Remove and discard the seeds. Place the bell peppers on a 9x13-inch casserole dish or large baking pan and set aside.
- Sauté aromatics. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until tender, about 3-4 minutes.
- Add seasoning. Add tomato paste, cumin, paprika, salt, and pepper. Stir well until smooth.
- Add quinoa and simmer. Add quinoa, black beans, corn, and vegetable broth. Mix well and bring the mixture to a simmer. Cover the lid and let the mixture simmer for 15 minutes until tender and the water is absorbed. Stir in parsley and set aside.
- Stuff the peppers. Fill up each pepper with the quinoa-vegetable filling. Sprinkle 1 tablespoonful of cheese on top of each stuffed pepper.
- Bake peppers. Bake uncovered in a 400 F preheated oven for 40-45 minutes until the melted cheese is bubbling and the bell peppers turn tender.
- Serve. Let the stuffed peppers rest for 5 minutes. Garnish with parsley and serve warm.
Recipe Variations
- Use other grains. Swap out the quinoa for cooked white or brown rice, cauliflower rice, or farro. Other delicious options are cooked barley or couscous.
- Change up the beans. Sub in chickpeas, pinto beans, or your favorite variety of dried or canned beans. You can also use cooked lentils for added protein.
- Add some heat. Spice things up with a pinch of chili powder, red pepper flakes, or a couple of chile slices like jalapeños. You can also top the peppers with salsa or hot sauce for a spicy kick.
- Go vegan. Omit the cheese or use your favorite vegan cheese instead. Adding a tablespoon of nutritional yeast to the mix will give it a nice cheesy flavor too.
How to Serve
Delicious as is, these Vegetarian Stuffed Peppers can also be finished off with a dollop of sour cream, guacamole, and salsa. Even though it's already a complete meal, you can easily turn it into a side dish to pair it with these vegetarian recipes:
- Vegetarian Lasagna with Spinach
- Cauliflower Mac and Cheese
- Southwest Salad
- Alphabet Soup
- Vegetarian Quesadillas
- Mediterranean Flatbread
- Creamy Mexican Corn Soup
Recipe Tips and Tricks
- Precook the quinoa. Save some time by prepping the quinoa in advance and storing it in the fridge for up to 3 days. Then, just stir it into the bean and corn mixture without any vegetable stock or water. See How to Cook Quinoa for instructions and tips.
- Don't overstuff the peppers. Put just enough filling into each pepper so they don't spill out when baking in the oven.
- Cook until fork-tender. The peppers should still be slightly firm when done cooking, yet cooked through and not crunchy. Overcooking will make them too soft and mushy.
Storing and Freezing Instructions
How to Store
Leftover vegetarian stuffed peppers can be stored in an airtight container and refrigerated for up to 3 days.
How to Reheat
For a quick and easy reheat, microwave for 1-2 minutes or until heated through. For best results, preheat oven to 350°F and reheat for 10-15 minutes. You can also reheat in an air fryer at 350F for 5-10 minutes. Feel free to top them with more cheese and garnish!
How to Freeze
Let the stuffed peppers cool completely before transferring to an airtight, freezer-safe container or freezer bag. They will keep in the freezer for up to 3 months.
More Stuffed Pepper Recipes
- 10 Best Stuffed Peppers Recipes
- Vegan Stuffed Peppers
- Ground Beef Stuffed Peppers
- Parmesan Chicken Stuffed Peppers
- Mexican Stuffed Peppers
- Leftover Turkey Stuffed Peppers
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Chicken Pot Pie Soup
Chicken Pot Pie Soup is cozy and hearty comfort food in a bowl. Made with tender chunks of chicken, colorful veggies, and a rich creamy broth, it has all the classic flavors of chicken pot pie, but in a creamy soup form. Serve with a side of flaky biscuits to warm up your soul on a chilly night.
This nourishing chicken soup is quick and easy to make in one pot, making it perfect for busy weeknights this fall and winter - but there is nothing stopping you from serving it any time of the year. It's freezer-friendly too so you don't have to worry about leftovers, just save them for a rainy day!
Why You'll Love this Chicken Pot Pie Soup Recipe
- A balanced one pot meal. This one pot soup has it all - protein, vegetables, and carbs. Plus, you can customize these ingredients by adding in your favorite veggies or pastry toppings.
- Loaded with veggies. Just like Chicken Pot Pie, this creamy chicken soup is loaded with vegetables. It has the classic mirepoix of onion, carrots, and celery, but we add yellow potato, garlic, peas, and corn to make it even more filling and nutritious.
- Quick and easy to make. This chicken pot pie soup recipe takes about 40 minutes to make from scratch. You can make things even faster by prepping the veggies ahead of time. It's the perfect comforting meal to serve on busy weeknights this season.
- Perfect for cooler evenings. Chicken soup is good for the soul. A bowl of this creamy soup will warm you up from the inside out, especially when the weather gets cooler. Nothing is better than homemade chicken soup!
Ingredient Notes
To make this delicious and easy Chicken Pot Pie Soup, you will need the following ingredients (full measurements in recipe card below):
- butter - you can also use a neutral cooking oil to sauté the aromatics such as olive oil or avocado oil.
- vegetables - this soup is packed with veggies including onion, garlic, carrots, celery, yellow potatoes, peas, and corn. For the potatoes, look for a variety like Yukon Gold. They have a great texture without becoming mushy in the broth.
- cooked chicken - we used our Shredded Chicken recipe to prepare the chicken for this soup. You can also use any leftover cooked chicken you have or a rotisserie chicken to make things even easier.
- chicken stock - you can also use vegetable broth if you don't have chicken broth in stock. Homemade and store-bought are both great!
- flour - this helps to thicken the soup. You can substitute with a gluten-free flour or cornstarch if you want to keep the recipe gluten-free.
- heavy cream - heavy cream makes this soup super lush and creamy. You can substitute with half and half or even whole milk but note that the soup will not be as creamy. If someone in your family has a sensitivity to dairy, you can also use full-fat canned coconut milk in its place.
- fresh parsley - fresh parsley adds the boldest flavor but you can substitute with dried parsley or Italian seasoning for a slightly different flavor. If using dried herbs instead of fresh, add 1 tablespoon instead.
- salt and pepper
You will also need measuring cups and spoons and a large pot (I used a 4 quart Dutch oven).
How to Make the Best Chicken Pot Pie Soup
- Sauté veggies. In a large stockpot or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute.
Add onion, garlic, carrots, and celery. Sauté until tender, about 3-4 minutes.
- Make a roux. Add flour and stir well until thickened into a paste, about 1 minute.
- Add stock and simmer. Slowly add in chicken stock and potatoes. Mix well until smooth and bring the soup to a boil. Reduce the heat to medium and let it simmer until the potatoes are tender, about 10-12 minutes, stirring occasionally.
- Add remaining ingredients. Add chicken, corn, peas, heavy cream, and parsley.
- Stir. Stir well until evenly combined and cook until heated through, about 5 minutes. Season with salt and pepper to taste.
- Serve. Serve warm with biscuits, if desired. Some of our favorites are Homemade Biscuits, Garlic Cheddar Biscuits, or Cornmeal Cheddar Biscuits.
Recipe Variations
- Make it spicy. If your family loves spicy food, add hot sauce or red pepper flakes to the entire pot or use it as a garnish on your own bowl.
- Add pasta. Bulk up this soup by adding in some cooked pasta at the end. Opt for small shaped pasta like orzo, tiny star pasta, or alphabet pasta. You can also add in pearl couscous.
- Change the protein. Although it will no longer be a chicken pot pie soup, you can change the protein in this recipe. Try cooked turkey, leftover pot roast, or tofu.
- Add mushrooms. A common ingredient to add are mushrooms. Add in your favorite variety of mushrooms such as cremini, shiitake, or oyster mushrooms. Sauté them with garlic (see our Sautéed Garlic Mushrooms) and add to your soup.
- Make it gluten-free. You can easily make this recipe gluten-free by substituting the flour in the recipe with a gluten-free flour blend or cornstarch to thicken the soup.
How to Serve
This Chicken Pot Pie Soup is delicious served on its own, paired with some bread for dunking, or with a light salad. Some of my favorite soup sides to serve with this are:
- Homemade Biscuits
- Caesar Salad
- Roasted Broccoli Grilled Cheese Sandwich
- Garlic Cheddar Biscuits
- Israeli Couscous Salad
- Fried Zucchini
- Arugula Salad
Need more inspiration? See our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Prep ingredients in advance. When I am making a recipe that involves a lot of chopping, I like to save some time at dinner by chopping the veggies in advance on the weekend (or even the day before) and storing in an airtight container in the fridge.
- Use leftover chicken. If you have some leftover chicken breast or rotisserie chicken from a meal a day or two before, put it to good use in this soup! It's a great way to use up those leftovers.
- Change the consistency. If you prefer a thinner soup, just add in some extra stock until you reach your desired consistency. You can also use less stock to make it more like a stew.
- Make a biscuit topping. We whipped up a batch of our quick Homemade Biscuits to serve with this chicken soup. You can also make them directly in the soup. Just make the biscuit dough and drop spoonfuls of it onto the simmering soup. Then, cover with a lid and let them steam for a few minutes until they're cooked through. It will have a different texture than baked biscuits but still delicious!
Storing and Freezing Instructions
How to Store
Transfer leftover chicken soup to an airtight container and store in the refrigerator for 3-4 days.
How to Reheat
Reheat leftover chicken soup on the stovetop on medium-low heat until warmed through or in the microwave in 30 second increments until warm. You can also reheat straight from frozen in a crockpot after thawing it just enough to release it from the container.
How to Freeze
After the soup has cooled completely to room temperature, portion it into freezer-safe containers or freezer bags for easy thawing. Leave some room for the soup to expand. You can freeze chicken soup for up to 3 months. Thaw overnight in the fridge before reheating.
More Chicken Soup Recipes
- 60 Best Soup Recipes
- Chicken Potato Soup
- Lemon Chicken Orzo Soup
- Chicken Noodle Soup
- White Chicken Lasagna Soup
- Chicken Tortilla Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
20 Best Chicken Soup Recipes
When it comes to soup, nothing is more comforting and nourishing than a bowl of chicken soup. Whether you are coming down with a cold, looking for a warm and cozy meal on a busy weeknight, or simply craving nostalgic soup that your mom used to make, you're in the right place. We are sharing over 20 Best Chicken Soup Recipes that is good for the soul including everything from hearty chicken soup, homemade chicken soup with noodles, creamy chicken soup, gluten-free chicken soups, and more.
Best Chicken Soup Recipes
Smooth, hearty and light, one pot lemon chicken orzo soup is pure comfort in a bowl. This family favourite is like chicken noodle soup with a major upgrade.
Hearty chicken tortilla soup is a delicious, wholesome and filling soup that you can make in about 30 minutes, packed with classic Mexican flavours.
Homemade chicken noodle soup is classic, comforting, simple, quick, and easy to make at home. Plus, you can use leftover rotisserie chicken to save time.
White chicken lasagna soup is a thick and creamy soup version of this classic Italian dish. It's quick and easy to make in just 30 minutes.
Chicken Pot Pie Soup has all the classic flavors of chicken pot pie, but in a hearty soup form with tender chicken, veggies, and a rich creamy broth.
It doesn't get any more cozier than a healthy miso ramen soup with chicken from the comfort of your own home. The vegan miso broth is what this ramen is all about. Seriously, weeknight dinners have never been tastier!
Chicken Potato Soup is cozy, hearty, and delicious - loaded with chicken, potatoes, veggies, and greens simmered in a creamy broth. Ready in 40 minutes.
White chicken chili is an easy and delicious one pot meal made with shredded chicken, hearty veggies, and a creamy broth that's loaded with flavor.
Chicken and rice soup is delicious, warm, cozy, and comforting feel-good meal that can warm you up on a chilly day. Easy to make in one pot.
Chicken and Dumplings is a classic chicken soup that is hearty, comforting, and nourishing. Plus, it is quick and easy to make in one pot in 40 minutes.
Turkey Soup Recipes to Substitute with Chicken
Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes.
Wholesome hearty one pot leftover turkey wild rice soup is the most comforting way to use leftover turkey from Thanksgiving turkey dinner. So easy to make.
Warm and cozy, creamy turkey orzo soup is wholesome, hearty, filling, and flavourful. Make this delicious one pot meal with leftover turkey in 30 minutes.
Leftover turkey potato chowder is a creamy, savory, and delicious soup that is loaded with holiday leftovers. Quick and easy, ready in under 30 minutes.
Add Chicken to these Soup Recipes
Have some leftover chicken or a rotisserie chicken you want to easily throw into soup? Give these delicious hearty soups an upgrade by throwing in some shredded chicken into the pot.
- White Bean Soup with Kale
- Vegetable Soup
- Creamy Vegan Ramen
- Minestrone Soup
- Alphabet Soup
- Mexican Corn Soup
- Potato Corn Chowder
- Thai Red Curry Noodle Soup
What to Serve with Chicken Soup
Homemade chicken soup is delicious served on its own, or paired with some of my favorite soup sides including:
- Homemade Biscuits
- Arugula Salad
- Salted Soft Pretzels
- Caprese Sandwich
- Oven Roasted Vegatebles
- Potato Dinner Rolls
For more recipe inspiration, see our 25 Side Dishes for Soup.
How to Store Chicken Soup
All of these chicken soup recipes can easily be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
You can also save some time by prepping the ingredients in these chicken soup recipes ahead of time. This means chopping up vegetables or mixing ingredients together and storing until ready to cook. Store all the prepared ingredients in airtight containers in the refrigerator.
More Soup Recipes
Did You Make Any of These Chicken Soup Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of chicken soup recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Apple Turnovers
With a buttery, flaky crust and spiced sweet apple filling, these homemade apple turnovers are hands down one of the best ways to enjoy this seasonal fruit. By using store-bought puff pastry dough, you can skip a few steps to hurry these easy apple turnovers along so you can enjoy them right away. It'll be true love at first bite, we promise.
Now that it's apple season, this is the perfect time to enjoy the comforting flavors of sweet apples cooked with butter, brown sugar, and warm spices. This homemade apple pie filling is the perfect match for flaky puff pastry. You'll crunch through the buttery puff pastry, which will shatter and flake as you bite into the warm, gooey apple filling. Top it off with a simple sweet glaze, and you'll never want to bother with storebought turnovers again.
Why You'll Love These Apple Turnovers
- Surprisingly simple. Thanks to frozen puff pastry sheets, these quick apple turnovers are much faster to make than you'd think. No hours of rolling and folding required!
- Perfect fall flavors. The warm spices, sugar, and tart apples cook down and gel together into the most delicious spiced apple filling. Pair a puff pastry apple turnover with a cup of hot coffee or Chai Tea Latte for a cozy fall moment.
- Extremely popular. Your family or guests will come out of the woodwork to snag one of these apple turnovers. Make a big batch because they go quickly!
Ingredient Notes
To make this delicious Apple Turnover recipe, you will need the following ingredients (full measurements in recipe card below):
- butter - this will add a delicious buttery flavor to the sweet filling.
- Honeycrisp apples - these apples are tart and sweet with a firm texture, making them ideal for baked apple desserts. Tart Granny Smith apples are another great alternative to use here.
- brown sugar - this will lend a caramel-like flavor to the apples, ensuring they're sweet enough to satisfy any sweet tooth.
- lemon juice - a pop of lemon brightens up the sweet flavors in these apple pie turnovers for a perfect balance of flavor.
- spices - the apple filling is seasoned with classic fall spices like cinnamon and nutmeg. We use a little salt too.
- cornstarch - this is a key ingredient to thicken the apple filling to the perfect consistency so it won't flood out of the puff pastry in the oven.
- egg wash - whisk together egg with water for an egg wash to make these apple turnovers shine.
- frozen puff pastry - use thawed puff pastry from the store to keep this easy apple turnover recipe really simple. You can also use homemade puff pastry or homemade puff pastry pie dough which will give more of a pie crust texture.
- coarse sugar - sprinkle over the assembled turnovers before baking for a little crunch and sparkle.
- confectioners' sugar and water - whisk these together for a simple glaze to drizzle over the top of each turnover to bring all the flavors together.
You will also need large skillet, medium bowl, 2 baking sheets, parchment paper, small mixing bowl, whisk, rolling pin, a fork, and a pastry brush.
How to Make the Best Apple Turnovers
First cook the apple turnovers.
- Combine ingredients. Melt the butter in a large skillet over medium heat. Add in the diced apples and cook for 3-4 minutes, or until slightly softened. Add in the brown sugar, lemon juice, cinnamon, nutmeg, and salt. Stir to combine, then bring to a simmer.
- Cook. Continue to cook, stirring occasionally to prevent burning, until apples are softened and juices have reduced quite a bit, about 8 to 10 minutes.
- Thicken. Sprinkle on the cornstarch and stir and cook until thickened, about 1 to 2 more minutes.
- Chill. Remove the apples from the heat and transfer to a bowl. Cover the bowl and place into the fridge to fully cool.
Next, make the apple turnovers.
- Roll and cut dough. On a floured work surface, roll out 1 sheet of puff pastry into a 12x12-inch square. Cut it into 4 equal squares.
- Add filling. Visually divide each square in half diagonally and add ⅛th of the cooled apple filling into one half of each puff pastry square (into a triangular shape), leaving about a ½-inch border on the edges. Brush the perimeter of each square with egg wash.
- Fold the turnovers. Fold the pastry square in half diagonally, over the filling, making a triangle. Use a fork to press the edges together, making a seal. Repeat with the other sheet of puff pastry and remaining filling.
- Add egg wash. Transfer the turnovers to 2 large baking sheets lined with parchment paper. In a small mixing bowl, whisk together the egg and water to create an egg wash. Brush each with egg wash and sprinkle with coarse sugar.
- Bake. Place into a 400°F preheated oven to bake for 20-22 minutes, or until golden. Allow to cool for 15 minutes before glazing.
Finally, top with glaze.
In a small mixing bowl, whisk together the confectioners' sugar and water until smooth. Use a spoon to drizzle the glaze over the turnovers.
Recipe Variations
- Adjust the spices. Instead of cinnamon and nutmeg, feel free to use apple pie spice. You can also add some ground ginger for a little heat.
- Add dried fruit. Apple can pair well so so many other flavors. Try adding 2 tablespoons of raisins or dried cranberries to the apple mixture for another layer of flavor.
- Add nuts. You can also add in some chopped nuts to your apple filling for nutty flavor and pleasant crunch. Try pecans, walnuts, or almonds.
- Make them mini. Since these delicious puff pastry apple turnovers tend to fly off the plate, you might want to try making them half the size or doubling the recipe!
- Top with maple glaze. We glazed these puff pastry apple turnovers with a simple glaze. Stir in some maple syrup for different flavor with a maple glaze instead.
How to Serve
These Apple Turnovers are delicious served on their own, or paired with some of my favorite desserts or toppings, including:
- No Churn Vanilla Ice Cream
- Salted Caramel Sauce
- Pumpkin Mousse
- French Macarons with Vanilla Buttercream Filling
- Whipped Shortbread Cookies
Recipe Tips and Tricks
- Thaw the pastry. If your sheets of puff pastry aren't completely softened, they'll crack and break when you try to make this apple turnovers recipe. This will allow your filling to escape and become a mess.
- Let the filling cook all the way. If you don't let your apple filling cook down, it will be too loose. You'll have difficulty shaping your turnovers, and it will ooze out in the oven.
- Chill the apple mixture. Puff pastry must be very cold before baking or the butter will seep out, leaving you with a dry, flaky mess. If the apple filling is warm at all, you won't get the flaky layers you're craving.
- Add small slits. It's optional, but if you have issues with your pastry breaking open while baking, you may want to add small slits to vent the steam.
Storing and Freezing Instructions
How to Store
Store your leftover apple turnovers in an airtight container at room temperature for 2 days or refrigerate for 4-5 days.
How to Reheat
Warm turnovers are infinitely better than cold ones. Either microwave your hand pie for 30 seconds or pop it in your oven or air fryer at 350 for 3-5 minutes to warm it up.
How to Freeze
Gently place your turnovers in a freezer-safe bag or container and freeze for up to 3 months. To serve, thaw them in the fridge and reheat following the steps above.
FAQ
The best apple turnovers are made from puff pastry, not pie crust. You want several layers of buttery, flaky pastry to bite through before you reach the filling inside, and this is only achievable with true puff pastry. To speed up the process, use storebought puff pastry and allow it to soften in the fridge before shaping your turnovers.
Yes, and you absolutely should! Apple turnovers taste even better warm, which softens the pastry and brings out the cinnamon apple flavors. The easiest method is to microwave your pastry briefly, which can soften the pastry from the moisture. To make your turnover taste fresh from the oven, we recommend baking or air frying them at 350 degrees F for approximately 5 minutes or until thoroughly heated.
One of the best things about puff pastry is that it can store really well in the freezer. You can actually make these apple turnovers without the egg wash, then freeze them on a lined baking sheet. Store the unbaked turnovers in a freezer bag, then thaw them in the fridge before baking like normal. You can also freeze baked turnovers by allowing them to chill to room temperature and then storing them in a freezer-safe container.
More Apple Dessert Recipes
- 20 Best Apple Desserts
- Apple Hand Pies
- Baked Apples
- Braided Lattice Apple Pie
- Caramel Apples
- Cinnamon Apple Oatmeal Muffins
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Potato Stacks
Potato Stacks are crispy, cheesy, and insanely flavorful, making them the perfect side dish to pair with any meal. Thin potato slices are well seasoned and loaded with cheese, stacked high, and baked until golden brown. They have crunchy edges and soft gooey centers bursting with amazing flavor.
If you're looking for a unique and tasty side dish or appetizer, these stacked potatoes are your answer! They make a great finger food during game nights, a show-stopping appetizer at dinner parties, and an family favorite side dish for everyday meals. Straight out of the oven, these irresistibly delicious potato stacks can be served as is or dressed up with toppings and sauces of your choice.
Why You'll Love these Potato Stacks
- Easy to make. These stacked potatoes might look like a fancy dish that you can find at a specialty restaurant, but you will be surprised to find out how easy they are to make at home. With just six simple ingredients and a few basic steps, you too can impress family and friends with these delicious bites.
- The best texture and flavor. The edges of these potato slices get perfectly crispy and golden brown while the centers remain soft and smooth. Not to mention, the combination of butter, garlic, Italian seasoning, and parmesan is simply irresistible.
- They are customizable. Make these potato stacks as small or large as you like and add your favorite toppings for a fun twist. Try bacon bits, chives, sour cream, cream cheese, or even chili powder for a spicy kick.
- Budget-friendly. Pull off these cheesy potatoes with ingredients that you either already have in your pantry or can get for cheap at any grocery store. Double up the recipe if you're serving large groups!
Ingredient Notes
To make these delicious Potato Stacks, you will need the following ingredients (full measurements in recipe card below):
- potatoes - you will need 3 to 4 medium-sized potatoes for this recipe. I used Yukon Gold as they are lighter in texture, creamier, and slightly sweet. They also fit nicely into the muffin cups, around 2 inches wide. Other great options are Russet and Idaho potatoes.
- Parmesan cheese - I use Parmesan for this recipe, but you can use other kinds like asiago, Gruyere, sharp cheddar, or Gouda.
- melted butter - use unsalted butter to better control the saltiness. It also helps crisp up those edges while adding tons of flavor. If you're looking for a healthier alternative, replace the butter with olive oil.
- Italian seasoning - you can buy pre-made Italian seasoning blends at most grocery stores or make your own with dried herbs like oregano, basil, sage, rosemary, marjoram, and thyme.
- garlic powder - this dish isn't complete without garlic powder. It adds a nice savory flavor to the potatoes. For a more potent flavor, feel free to add 1 clove of garlic (minced) instead.
- salt - rounds up all the wonderful flavors and brings out the natural sweetness of potatoes.
You will also need measuring cups and spoons, a sharp knife or mandoline slicer, and a 12-cup muffin pan.
How to Make the Best Potato Stacks
- Slice potatoes. Use a mandoline slicer or a knife to slice potatoes into very thin slices, about â…› thick. Use a paper towel to pat the potato slices completely dry.
- Season potato slices. In a large mixing bowl, add sliced potatoes, parmesan, melted butter, Italian seasoning, salt, and garlic powder. Toss well to combine.
- Assemble potato slices. Prepare a 12-cup muffin pan by coating cooking oil spray over each cup or greasing generously with a silicone brush. Stack the potato slices into each cup all the way to the rim of each muffin tin. Each cup should contain 8-10 slices.
- Bake. Bake in a 375F preheated oven until golden brown and tender, about 50-55 minutes.
- Serve. Sprinkle with extra parmesan and serve immediately.
Recipe Variations
- Switch up the seasoning. Keep it simple with just a couple of herbs or get creative with some more complex flavors like curry powder, smoked paprika, or chili powder.
- Add toppings. Top your potato stacks with sour cream, chives, salsa, or guacamole for a tasty twist, or with some meat like bacon, sausage, or diced ham for a heartier appetizer.
- Experiment with cheese. Try different types of cheese for a twist in flavor. Cheddar, mozzarella, and Parmesan are classic options but you can also try something more adventurous like blue cheese or goat cheese.
- Use sweet potatoes. Make sweet potato stacks by switching out the potatoes for sweet potatoes.
- Spinach and artichoke filling. Add a spoonful of Spinach Artichoke Dip in between the potato layers. It will add an even creamier and more decadant texture to the crispy potatoes.
How to Serve
Serve these crispy Potato Stacks on their own as an appetizer with a dipping sauce such as creamy garlic aioli, honey mustard dip, or ranch. You can also serve them as a side dish alongside burgers, chicken, steak, salads, pizza, and more. The cheesy, garlicky flavor of these potato stacks makes them the perfect accompaniment to just about any meal.
Pair them with one of these delicious entrees:
- Pecan Crusted Chicken
- Roast Beef
- Creamy Garlic Salmon
- Garlic Butter Steak Bites
- Roasted Pork Tenderloin
Recipe Tips and Tricks
- Buy medium-sized potatoes. Use potatoes with a diameter of about 2 inches for them to fit nicely into the cups of the muffin pan. Larger potatoes won't fit as easily while smaller ones might be too difficult to work with.
- Leave the skin on. The skin gets nice and crispy when baked and it adds a great texture to the potato stacks.
- Use a sharp knife or mandoline slicer. You want the potato slices to be as thin and consistent as possible. The thinner the slices, the more crispier your stacks will be! A mandoline slicer helps you to get uniform and even slices.
- Don't overstack. Too many slices may weigh the stack down, ending up with soggy, unappetizing potato stacks. Stick to 8-10 slices per stack to get the perfect balance of crispy and tender.
Storing and Freezing Instructions
How to Store
Allow the potato stacks to cool to room temperature, then store in an airtight container store them in the refrigerator for up to 3 days.
How to Reheat
The best way to reheat leftover stacked potatoes is in the oven or air fryer. Preheat your oven to 375°F and place the potato stacks on a baking sheet. Reheat for about 5-10 minutes, or until they are heated through and crispy again. To reheat in the air fryer, reheat at 375F for 4-6 minutes until warm and crisp. Keep an eye on them so they don't get too brown!
How to Freeze
Place the potato stacks on a a baking sheet lined with parchment paper and freeze for 1-2 hours until solid. Then, transfer to a freezer bag or airtight container and freeze for up to 3 months. You can reheat directly from frozen in a 350F preheated oven for 25-30 minutes or air fryer for 10-15 minutes until warm and crisp.
More Potato Recipes
- 40 Best Potato Recipes
- Crispy Leaf Potatoes
- Duchess Potatoes
- Hasselback Potatoes
- Crispy Smashed Potatoes
- Baked Potato Wedges
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Homemade Granola
Homemade Granola is quick and easy to make from scratch using simple ingredients. This healthy snack is crunchy, delicious, and flavorful. It's so much better than store-bought granola and made without preservatives, additives, or refined sugar!
It's a lot easier to make granola at home than you might think! You need to spend just 5 minutes of active prep work before popping into the oven. Plus, you can customize it however you'd like with your favorite mix-ins like nuts, dried fruit, or chocolate. Serve these granola clusters on their own for snacking or add it to milk or yogurt for breakfast.
Why You'll Love this Homemade Granola Recipe
- A base recipe for granola. Use this homemade granola recipe as a base granola recipe. You can add substitute in any kind of nuts or dried fruit that you (as long as you keep the ratios the same so that there is the right balance between the dry ingredients and the wet ingredients).
- Quick and easy to make. Once you make granola from scratch at home, you might never go back to the store-bought version. It takes just 5 minutes of prep time while the oven does the rest of the work for you. So easy!
- Made with pantry staples. These crispy granola clusters are made with simple ingredients that you can commonly find in your pantry includingoats, nuts, honey, oil, vanilla, and cinnamon. In fact, you probably have all these ingredients at home so you might not even need to leave your house to make this!
- It is packed with health benefits. Healthy and wholesome granola vegan, gluten-free, and abundant in numerous vitamins and minerals. A few of its health benefits include lowering cholesterol, aiding with digestion, reducing blood pressure, and boosting energy and cognitive function.
- Better than store-bought granola. Don't spend your hard-earned pay check on a bag of store-bought granola. Some storebought granolas also contain unhealthy fats and unnecessary sugars along with over-processed ingredients and preservatives. You can make your own refined sugar-free and preservative-free granola from scratch for a fraction of the price.
Ingredient Notes
To make this easy Homemade Granola, you will need the following ingredients (full measurements in recipe card below):
- oats - use rolled oats or large flake oats for granola - not quick oats. Quick oats will not cook in the same way.
- almonds - we used slivered almonds (sliced almonds). You can also throw in some coarsley chopped almonds.
- pecans - you can buy them whole and chop them yourself or buy them pre-chopped to save time and effort! You can substitute with walnuts if you prefer.
- dried cranberries - this is an optional mix in to add in the end. You can also use any other dried fruit that you like such as raisins, apricots or dried pineapple.
- maple syrup or honey - to keep the recipe vegan, use maple syrup. Otherwise, you can use honey.
- coconut oil - avocado oil or vegetable oil will also work.
- vanilla extract - you can substitute vanilla paste at a 1:1 ratio for a more intense flavor.
- ground cinnamon - you can omit this if you're not a fan of cinnamon.
- salt - helps to balance the flavors.
You will also need measuring cups and spoons, mixing bowl, and a large half sheet baking pan.
How to Make the Best Homemade Granola
- Combine ingredients. In a large mixing bowl, combine oats, almonds, pecans, cinnamon, and salt. Stir to combine and set aside. Add in maple syrup, oil, and vanilla and stir well to combine.
- Bake. Line a large baking sheet with parchment paper. Spread the granola evenly onto the prepared baking sheet. Bake in a 300F preheated oven for 30 minutes, until lightly golden, gently stirring halfway through baking.
- Chill. Let the granola cool completely. Then, sprinkle the dried cranberries on top, if using.
Recipe Variations
- Customize your mix-ins. This homemade granola is delicious with the ingredients we used, but you can customize the mix-ins however you'd like. Add in your favorite granola staples like more nuts, chocolate chips, dried fruit, shredded coconut, chia or hemp seeds, or whatever you typically like in granola. The options are endless!
- A tropical twist. For a tropical twist, add mix-ins like dried mango and pineapple, shredded coconut, and macademia nuts.
- Add chocolate. For chocolate lovers, add in cocoa powder to the granola mix, and toss in some chocolate chips after the granola has baked and cooled.
- Adjust the sweetness. Prefer less sweetness in your granola? No worries, just tweek it with a little less honey or add a pinch of salt.
- Give it a protein boost. Mix in some protein powder, hemp seeds, or flax seeds to your granola mix for added protein.
How to Serve
There are so many ways to serve this almond pecan granola. Obviously you can enjoy it as a snack by the handfuls, or add it to other recipes including:
- Cereal. Enjoy this granola as a cereal on top of a bowl of milk.
- Yogurt bowl. Add a handful of granola on top of on top of a bowl of yogurt along with some fresh berries and a drizzle of honey.
- Parfait. Layer granola along with fruit and yogurt in a Fruit and Yogurt Parfait
- Add it to toast. Try a sprinkle of granola on top of Peanut Butter Banana Toast
- Ice cream. Serve a few spoonfuls over a bowl of your favorite ice cream such as Vanilla Ice Cream.
Recipe Tips and Tricks
- Use this granola recipe as a base. Use this recipe as base and get creative with mix-ins in your granola. Keep the ratios consistent and use a variety of ingredients including nuts, seeds, and dried fruits to keep a balance of flavors and textures.
- Bake low and slow. The key to the perfect granola is to bake it at a lower temperature (around 300F). This will prevent it from burning. You also want to stire it occassionally for even cooking.
- Allow the granola to cool completely. Give your granola time to cool down completely before eating or storing. This allows the granola to crisp up and get the perfect crunchy texture. You also need to wait for the granola to cool before adding in certain mix-ins such as dried fruit or chocolate.
Storing and Freezing Instructions
How to Store
Once the homemade granola has cooled completely to room temperature, you can transfer it to an airtight container, jar, or Ziploc bag. Store it at room temperature out of direct sunlight and away from heat or moisture for up to 2 weeks.
How to Freeze
To freeze the granola, store it in a freezer-safe container or freezer bag and freeze it for up to 6 months.
More Granola Recipes
- Coconut Maple Walnut Granola
- Pumpkin Pie Granola
- Cinnamon Apple Granola
- Gingerbread Granola
- Almond Cranberry Granola Bars
- Apple Cinnamon Baked Oatmeal
Tried this recipe?
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Israeli Couscous Salad
Israeli Couscous Salad is hearty, flavorful, and delicious. This quick and easy to make salad is packed with pearl couscous, fresh veggies like tomatoes and cucumbers, and tangy feta, all tossed together with a simple lemon dressing. Serve this vibrant couscous salad for a nourishing and healthy lunch or dinner.
This pearl couscous salad recipe is quick and easy too, taking about 30 minutes to make - and even faster if you are quick with chopping vegetables! It's the perfect salad to toss together for a last-minute side to add to your dinner or to meal prep for lunch all week.
Why You'll Love this Israeli Couscous Salad
- Full of fresh veggies. This pearl couscous salad is loaded with fresh vegetables and herbs including cherry tomatoes, bell peppers, cucumbers, and parsley. Which makes this salad healthy, nutritious, and delicious.
- Quick and easy to make. Make this Israeli couscous salad in about 30 minutes following a few simple steps: cook the pearl couscous, chop the veggies, make the dressing, and toss together! Set aside 25 minutes for the Israeli couscous to cook. It is great for meal prep too!
- Fresh lemon dressing. The zesty, citrusy lemon dressing adds the perfect balance to the fresh veggies, tangy feta, and earthy couscous. With just a touch of sweetness, it transforms this couscous salad into a delicious blend of flavors.
- Vegan-friendly. This plant-based salad is perfect for vegetarians and vegans. To make this vegan, sub out the feta for a plant-based cheese or leave it out completely, and switch out the honey in the dressing for maple syrup. So easy!
What is Israeli Couscous?
Israeli couscous, also known as pearl couscous, is a a small type of pasta that originated in Israel. They have a slight nutty flavor and a chewy texture which makes them different than traditional couscous which is actually made from wheat granules.
Pearl couscous is a versatile ingredient that goes well in many dishes, especially salads and soups. Plus, it is really easy to prepare, taking about 25 minutes to cook. The cooking process is similar to that of rice or quinoa. All you do is cook it in a saucepan of boiling water, bring to a simmer, and fluff with a fork.
Ingredient Notes
To make this delicious Israeli Couscous Salad, you will need the following ingredients (full measurements in recipe card below):
- Israeli couscous - also known as pearl couscous. You will also need water and olive oil to cook the couscous in. Avocado oil or vegetable oil can also be used instead.
- red bell pepper - yellow or orange bell pepper would work if you don't have red bell pepper available, but green bell pepper may change the flavor slightly (but it works too).
- Persian cucumber - any kind of cucumber would work, but we think Persian cucumbers are the best for this recipe.
- cherry tomatoes - if you don't have cherry tomatoes, use grape or plum tomatoes instead. You can also cut a large tomato into one-inch pieces.
- red onions -
- feta cheese - you can also try a firm goat cheese or crumbled tofu in place of the feta.
- parsley - feel free to substitute with another fresh herb such as dill or basil.
- olive oil
- lemon juice - freshly squeezed lemon juice will give the dressing the best flavor.
- honey - an equal measure of maple syrup would work, but the flavor will be altered a bit.
- dijon mustard - a brown or stone-ground mustard would also work.
- salt and pepper
You will also need measuring cups and spoons, mixing bowl, and serving bowl.
How to Make the Best Israeli Couscous Salad
- Cook the couscous. In a medium cooking pot, add water and olive oil. Bring it to boil over medium heat, about 5 minutes. Close the lid and reduce the heat to low. Add the pearl couscous and let it simmer until all the water is absorbed, about 15 minutes. Remove from heat and let the cooked couscous rest for another 5 minutes. Fluff with a fork and set aside.
- Make the dressing. In a small mixing bowl, whisk together olive oil, lemon juice, honey, dijon mustard, salt, and pepper until smooth.
- Assemble the bowl. In a large serving bowl, arrange the cooked couscous, bell pepper, cucumber, tomatoes, onion, parsley, and feta cheese. Drizzle with dressing and toss well. Serve immediately.
Recipe Variations
- Add protein. Bulk up this couscous salad with some extra protein. Add in some cooked chicken, steak, salmon, shrimp, or tofu.
- Customize the veggies. We gave our salad a Mediterranean flair with fresh tomatoes, cucumbers, and red peppers. But feel free to customize the salad with whatever veggies you'd like. Try leafy greens like spinach and arugula, sweet potatoes, avocado, and green peppers.
- Add crunch. Throw in some crunch with nuts or seeds such as toasted pepitas (pumpkin seeds), sunflower seeds, almonds, or pecans.
- Give it a spicy kick. If you love a bit of heat, kick up the spice level by adding a sprinkle of crushed red pepper flakes.
- Change the dressing. You can play around with the flavors by changing the dressing that you use. Try this salad with our Greek Salad Dressing, Italian Salad Dressing, or Ranch Dressing.
How to Serve
Serve this Israeli Couscous Salad on it's own for delicious meal packed with plant-based protein, or pair it with a dinner entree such as grilled or baked protein such as:
- Greek Salmon
- Oven Baked Chicken Breast
- Garlic Butter Steak Bites
- Pecan Crusted Chicken
- Garlic Butter Shrimp
- Italian Meatballs
Recipe Tips and Tricks
- Serve the dressing on the side. Instead of tossing the salad in the dressing, you can also serve the dressing on the side. This allows your guests to add as much (or as little) dressing as they would like. It also helps the leftover salad from going soggy if you need to store it for a few days.
- Serve immediately or chilled. After assembling the pearl couscous salad, you can serve it immediately, or let it chill in the refrigerator for at least 30 minutes to allow the flavors to meld and intensify more.
- Meal prep tip. This Israeli coucous salad is perfect for meal prepping. I recommend preparing the salad and dressing ahead or time but keep the dressing separate until serving. This will keep the salad fresh until ready to serve.
Storing and Freezing Instructions
How to Store
Transfer leftover pearl couscous salad into an airtight container and refrigerate it for 4-5 days.
How to Freeze
I don't recommend freezing the salad, but you can freeze the pearl couscous separately in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator and then add your veggies and dressing for a quick salad.
More Salad Recipes
- 40 Best Salad Recipes
- Mediterranean Couscous Salad
- Buckwheat Salad
- White Bean Salad
- Chickpea Greek Salad
- Persian Shirazi Salad with Cucumbers and Tomato
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Alphabet Soup
This homemade Alphabet Soup will quickly become a family favorite with its hearty vegetables and fun alphabet noodles. It's filling enough to satisfy the whole family on those cooler nights. Plus, it's loaded with fresh vegetables making it a healthy soup you'll be proud to serve your family!
If you're in need of a kid-friendly soup that can be ready in a hurry, you're in the right place. This simple alphabet soup recipe takes just over 30 minutes to make from scratch (including prep!), making it quick and easy enough for busy weeknights. The leftovers can also be served as a convenient meal the next day, so make a double batch and save extra for tomorrow!
Why You'll Love This Alphabet Soup Recipe
- So many veggies. This delicious soup is basically a tomato vegetable soup with alphabet-shaped pasta. It has the classic mirepoix of onion, carrots, and celery, but we add yellow potato, garlic, and green beans to make it even more filling and nutritious.
- Kid-friendly recipe. Although the cute alphabet pasta is the star of the show for the little ones, they'll also love the tender, flavorful veggies and hearty broth. It's a win-win!
- Quick to make. Ready from start to finish in just over 30 minutes, this homemade soup with alphabet pasta makes such an easy meal for those hectic evenings. You can even use frozen vegetables to speed up the process even more.
- Easy to customize. Vary up the fresh vegetables in this homemade alphabet vegetable soup with whatever you have. Use purple carrots instead of orange ones, diced winter squash, sweet potato, or more. Start with the basic recipe and adapt it to make it your own.
Ingredient Notes
To make this easy Alphabet Soup, you will need the following ingredients (full measurements in recipe card below):
- olive oil - choose a neutral cooking oil to sautee the aromatics. Avocado oil is an excellent alternative to olive oil as well.
- onion - yellow onion will be slightly sweeter than white onion, but both are great in this quick alphabet soup.
- garlic - fresh garlic is always best, but you can substitute two teaspoons of minced garlic in a hurry.
- carrots
- celery
- yellow potato - look for a variety like Yukon Gold. They have a great texture without becoming mushy in the broth.
- green beans - trim ends off fresh green beans and cut them into 1-inch pieces. You can also use frozen veggies or canned stuff, but they will be softer.
- Italian seasoning
- diced tomatoes
- tomato paste
- vegetable stock - this is an easy way to adapt this homemade soup to fit any diet. Use chicken broth, beef stock, or vegetable broth interchangeably.
- alphabet noodles - these are the star of the show, but you could easily substitute any small shaped pasta in this delicious alphabet soup.
- salt & pepper
You will also need a cutting board and knife, a soup pot, and a large spoon.
How to Make the Best Alphabet Soup
- Sauté veggies. Heat oil in a large pot over medium-high heat until it is sizzling hot, about 1-2 minutes. Add onion, garlic, carrots, celery, potato, green beans, and Italian seasoning. Stir well and cook until tender, about 5 minutes.
- Add soup base. Add diced tomatoes, tomato paste, and vegetable stock. Lower the heat to medium, cover the lid, and bring the mixture to a simmer. Stir occasionally and let it simmer for 10 minutes.
- Add pasta. Add alphabet noodles and cook until al dente, about 8-10 minutes. Stir occasionally to ensure the noodles don't stick together.
- Serve. Season with salt and pepper and serve warm.
Recipe Variations
- Make it more filling. Although the broth and veggies are filling on their own, you can add a little more protein and fiber by adding a can of rinsed cannellini beans, kidney beans, or lima beans.
- Add extra protein. Add approximately 1 cup of leftover rotisserie chicken, shredded chicken, or ground beef to make this alphabet soup even more wholesome and satisfying. You can also add in some cooked chicken meatballs or turkey meatballs.
- Make it spicy. If your family loves spicy food, add up to a teaspoon of red pepper flakes to the entire pot or use it as a garnish on your own bowl.
- Use a different pasta. If you can't find alphabet noodles, you can easily substitute any small-shaped pasta, like tiny star pasta, orzo, ditalini, and more. Taste them as you go and adjust your cooking time to avoid overcooking.
- Adjust the seasonings. For example, make a Mexican alphabet soup by replacing the Italian seasoning with 1 teaspoon each of paprika and cumin for a richer flavor like our Beef Taco Soup.
How to Serve
This Alphabet Soup is delicious served on its own, or paired with some of my favorite soup sides including:
- Homemade Biscuits
- Cheesy Garlic Bread
- Grilled Cheese Roll-Ups (perfect for dunking!)
- Roasted Broccoli Grilled Cheese Sandwich
- Pita Grilled Cheese
Need more inspiration? Try these 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Change the consistency. Prefer a thinner soup? Add extra stock until you reach your desired consistency. You can also use less to make it more like a stew.
- Make more and freeze. You can make a bigger batch of alphabet soup and freeze leftovers for easy meals on a rainy day. I recommend freezing in individual portions for easy thawing.
Storing and Freezing Instructions
How to Store
Leftover soup with alphabet pasta will store well in an airtight container in the fridge for approximately 5 days. The noodles may become puffy and soft in the fridge. If you know you're making this soup for leftovers, you can make the noodles separately and add them while reheating.
How to Reheat
Reheat leftover alphabet soup on the stove in a saucepan over medium-low heat until fully heated. You can also microwave your leftovers for 2-3 minutes, stirring at every minute. Cover the soup bowl with a microwave-safe lid, as it may splatter.
How to Freeze
After the soup has cooled completely, portion it into your favorite freezer-safe containers or bags, leaving room for the soup to expand. It will last in the freezer for up to 3 months. Let the frozen soup thaw in the fridge overnight before reheating.
Frequently Asked Questions
Although there are different recipes, most people think of Campbell's alphabet soup, which has a tomato-y broth and lots of vegetables, including carrots, peas, green beans, and more. This homemade version includes simple, everyday ingredients like onions, carrots, garlic, celery, potatoes, and green beans with canned tomatoes, chicken stock, Italian seasoning, salt and pepper, and, of course, alphabet noodles.
If you want real alphabet soup, you need alphabet noodles or ABC noodles. These are often available in the pasta aisle at your local grocery store, but you may need to order them online. If you can't find this specific pasta shape, use another small pasta (called pastina), including cuts like orzo, ditalini, tiny stars, and more.
Yes, and very easily. This recipe is naturally vegan if you use vegetable stock and vegan noodles.Â
More Soup Recipes
- 60 Best Soup Recipes
- Lemon Chicken Orzo Soup
- Minestrone Soup
- Hamburger Soup with Macaroni
- Creamy Tortellini Soup with Sausage
- Vegetable Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Eggplant Lasagna
Dinner just got a whole lot better! This Eggplant Lasagna is cheesy, saucy, and packed with layers of roasted eggplant, mushrooms, and melty cheese. This hearty lasagna recipe uses eggplant instead of pasta for a healthy and filling dinner that's gluten-free and vegetarian.
Perfect for when you're in the mood for some comfort food any night of the week, this eggplant lasagna takes just 40 minutes of prep time. For the perfect weeknight dinner, serve it warm with Garlic Breadsticks, Caesar Salad, or Sautéed Asparagus. This flavorful recipe for aubergine lasagna will become one of your favorite comfort foods!
Why You'll Love this Eggplant Lasagna Recipe
- Healthier than regular lasagna. Eggplant lasagna has the same flavors as regular lasagna but healthier! Since it has no lasagna noodles, this recipe is naturally gluten-free and low carb. Plus, more veggies = more nutrients.
- Perfect for feeding a crowd. Something that all lasagnas have in common is that they make big portions. With 12 servings, this lasagna with eggplant is perfect for family dinners or entertaining large crowds.
- Made with simple ingredients. The list of ingredients for eggplant lasagna may seem long, but they are all simple ingredients that you can easily found at any grocery store. You may even have most already in your pantry or fridge.
- Great for meal prep. This aubergine lasagna stores well and reheats well. In fact, it may even taste better the next day! It's great for meal prep and have easy to reheat meals throughout the week - or freeze for months to come.
Ingredient Notes
To make this tasty and comforting Eggplant Lasagna recipe, you will need the following ingredients (full measurements in the recipe card below):
- eggplants - you will need three large eggplants for this recipe. To avoid bitter flavors, choose eggplants that are firm to the touch and avoid larger ones. Huge eggplants, or ones that are too soft, tend to be more bitter.
- olive oil - you can also roast the eggplant slices with avocado or vegetable oil.
- salt and pepper - eggplants need to be seasoned well to soften the bitterness and draw out excess moisture.
Sauce Ingredients
- olive oil - you'll use this for sauteing the garlic and mushrooms. Other heat-safe oils are fine to use as a replacement.
- mushrooms - white button mushrooms add a bit of protein and flavor to the sauce.
- salt - enchance the flavor of your sauce.
- onion - yellow or white works best, but you can use whatever type you have.
- garlic - try to use fresh garlic cloves whenever you can. Pre-minced jarred garlic will also work if you want to save time and effort.
- tomato sauce - homemade tomato sauce or store-bought will work fine in this recipe. You can also try canned tomato sauce if you have nothing else, but you may need to add some spices or a little seasoning for flavor.
- tomato paste - you can use tomato puree instead of tomato paste at a 3:1 ratio.
- parsley - adds a touch of flavor to your sauce.
Cheese Mixture Ingredients
- ricotta cheese
- mozzarella cheese - buy the pre-shredded or shred it yourself. You can also use fresh sliced mozzarella as a substitute.
- Parmesan cheese - adds a rich, nutty flavor to your lasagna and will help to thicken it.
- egg - this will bind your cheese mixture together.
- parsley - chopped basil also works if you don't want to use parsley.
You will also need measuring cups and spoons, baking sheets, large pot or Dutch oven, and a 9x13-inch casserole pan.
How to Make the Best Eggplant Lasagna
First, cook the eggplants.
- Season. Season the eggplant slices well with olive oil, salt, and pepper on both sides and arrange them in a single layer on 2 separate baking sheets. Set aside until the oven has preheated.
- Bake. Bake in a 375 preheated oven for 30 minutes until soft and golden brown, flipping the eggplants halfway to achieve even cooking. Set aside.
Next, make the mushroom sauce and cheese filling.
- Sauté mushrooms. While the eggplants are baking, heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the oil is sizzling hot. Add mushrooms and salt. Sauté until most of the liquid has evaporated and mushrooms are caramelized, about 7 minutes.
- Add remaining ingredients. Add onion and garlic. Stir well to combine and continue cooking until tender, about 2-3 minutes. Add tomato sauce, tomato paste and parsley. Stir well to mix and bring the sauce to a simmer. Turn off the heat and set aside.
- Make the cheese mixture. In a medium mixing bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, beaten egg, and parsley. Stir well to combine.
How to assemble an eggplant lasagna
- Sauce: Evenly spread 1 cup of the sauce in a 9x13-inch baking pan.
- Eggplant: Place 4 baked eggplant slices evenly over the sauce. You can overlap the slices a bit or place them evenly apart.
- Cheese: Spread half of the cheese mixture evenly over the eggplants.
- Sauce: Spread half the remaining sauce on top.
- Eggplant: Top with another layer of 4 baked eggplant slices.
- Cheese: Spread the remaining half of cheese mixture on top.
- Eggplant: Top with the last layer of 4 eggplant slices.
- Sauce: Add remaining sauce on top.
- Shredded cheese: Top with the remaining ½ cup mozzarella and ¼ cup Parmesan cheese.
Finally, bake the eggplant lasagna.
- Cover. Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking.
- Bake. Bake the lasagna, covered, at 375 F for 25 minutes. Then, remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly.
- Optional broil. Optionally, turn on broiler on high and broil for 3-4 minutes to get a crisper and browner cheesy crust. But keep a close eye on the broiler as things can burn quickly.
- Rest. Let the lasagna cool for 10 minutes. Then, slice and serve with fresh chopped parsley on top, if desired.
Recipe Variations
- Add more veggies. Mix things up and add more veggies to your filling. You could also use bell peppers, spinach, zucchini, or tomatoes.
- Add meat. If you don't need this recipe to be vegetarian, you can swap the mushrooms for ground turkey, ground chicken, ground beef, or even ground Italian sausage. You can also do a blend of mushrooms and meat. Try the meat filling from our classic Meat Lasagna.
- Make it vegan. Replace the cheese with vegan alternatives like cashew-based ricotta and nutritional yeast.
How to Serve
This Eggplant Lasagna is a delicious dinner served on its own with a sprinkle of fresh parsley or basil on top.
You can also serve this lasagna with eggplant as part of an Italian feast along with some of our favorite side dishes, including:
- Lemon Parmesan Green Beans
- Roasted Carrots
- Green Beans with Bacon
- Greek Lemon Roasted Baby Potatoes
- Easy Rosemary Garlic Focaccia Bread
For more, see our 25 Best Side Dishes for Pasta.
Recipe Tips and Tricks
- Do not remove the eggplant skin. Do not peel the eggplant for the best results in taste and texture. The meaty texture and amazing flavor come from the eggplant skin. This will also help hold the shape with the skin still intact.
- Grate your own cheese. Pre-shredded cheese can save you a ton of time, but grating your own will give you a cheese that will melt just right! Shredded cheese typically has additives to prevent clumping and melting.
- Don't skimp out on the herbs. The flavors in this recipe thrive from using fresh herbs. Dried herbs can be substituted in a pinch but are not recommended.
- Make sure you have enough sauce on the bottom. The bottom of your baking dish should be covered in sauce. If there's too little, it will evaporate when baking and could cause burning.
- For a saucier lasagna. Add an extra ½ cup of sauce to each layer instead of a single cup.
- Use foil if the top browns too quickly. If the top of the cheese is starting to brown too quickly towards the end of the baking time, loosely place a foil tent back over the top to protect your eggplant lasagna. Don't seal it tightly, as you don't want to trap moisture and cause your eggplant to be watery.
Frequently Asked Questions
Salting and roasting your eggplant before assembly is important. This will help drain the extra liquid and keep your eggplant lasagna from being watery.
The best way to cut eggplant for lasagna is to cut your eggplant lengthwise. Be careful not to cut them too thin, or they won't be stable once layered.
Roasting your eggplant before assembly will remove the excess moisture so your lasagna won't be watery.
If you are meal prepping this eggplant lasagna for later, you can make the most of this recipe ahead of time. You can prepare the layers by roasting the eggplant, making the cheese layer, and cooking the mushroom sauce.
Store in the fridge separately up to 6 days before, and assemble and bake the day of. You can also store the entire thing in the fridge assembled up to 4 days before and bake when ready.
Storing and Freezing Instructions
How to Store
You can refrigerate eggplant lasagna for up to four days. Cover it with plastic cling wrap or aluminum foil or transfer the slices to an airtight container.
How to Reheat
Reheat by placing in the microwave or covered in the oven at 375℉ for 15-20 minutes until warm.
How to Freeze
Does eggplant lasagna freeze well? This eggplant lasagna does freeze well! You can store it for up to 3 months in the freezer. Wrap the entire pan tightly in plastic cling wrap and double wrap with aluminum foil. You can also store in individual portions. Wrap each portion in plastic fling wrap and then place in an airtight container or freezer bag.
Reheat frozen eggplant lasagna directly from frozen at 375F for 20 minutes or until heated through. In fact, if you choose to freeze this recipe, do not thaw before cooking. This can cause the eggplant to become watery.
More Lasagna Recipes
- 10 Best Lasagna Recipes
- Zucchini Lasagna
- Vegetarian Lasagna with Spinach
- Butternut Squash Lasagna
- Meat Lasagna
- White Chicken Lasagna
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
45+ Breakfast Ideas for Kids
Breakfast is the most important meal of the day, especially for growing kids, so it only makes sense to start the morning right with a meal that is delicious and nutritious. We are sharing over 45 of the best Breakfast Ideas for Kids including savory eggs, fluffy pancakes and toast, hearty oatmeal and granola, fruity smoothies, and so much more.
Whether you are looking for kid-friendly breakfast recipes for busy school mornings, a quick breakfast-on-the-go, or a hearty toddler breakfast on the weekends - when you are wondering "what to make for breakfast for kids", we've got you covered! Our popular breakfast recipes for kids (even for picky eaters!) includes vegan, vegetarian, and gluten-free options so there is something here for everyone.
Tips for Making Breakfast for Kids
- Keep it balanced. Make sure that the breakfast you choose includes a balance of carbohydrates, protein, and healthy fats. Mix and match recipes to ensure you hit each nutritional category.
- Serve a variety of options. Antoher way to make sure your kids' breakfast is balanced is to offer a variety of foods such as fruits, toast, and eggs. Also, switch things up to keep breakfast interesting.
- Make it colorful. Kids are often drawn to colorful foods so keep their breakfast visually appealing. An easy way to do is to incorporate colorful fruits onto their plate.
- Create fun shapes. Another way to keep their food visually appealing is to cut out pancakes or toast into fun shapes. Use cookie cutters to do this easily.
Best Breakfast Ideas for Kids
Mini Pancakes (Silver Dollar Pancakes)
Mini Pancakes (Silver Dollar Pancakes) are the fluffy, fun-sized version of classic pancakes. They're easy to make using a handful of everyday ingredients.
Egg muffins are a quick and easy way to meal prep breakfast on-the-go, loaded with cheddar cheese, bacon or salami, and green onions. Make 12 in 30 minutes.
Majoon banana and date smoothie is a delicious and healthy all-natural energy drink with bananas, dates and nuts. The perfect breakfast or snack.
Strawberry Muffins are tender, fluffy, and delicious! They are golden-brown and crisp outside while moist and cake-like inside and loaded with strawberries.
Oat Porridge is a healthy, delicious breakfast that's warm, comforting, cozy, and great for all ages. A quick easy recipe to warm you up.
Vegetarian Breakfast Quesadillas
Make-ahead, freezer-friendly vegetarian breakfast quesadillas stuffed with eggs, onions, green peppers, mushrooms, and sharp white cheddar, are grilled to crispy perfection. Eat them now or freeze for a later day. You can also try our Cheese Quesadillas for picky eaters.
These almond cranberry chocolate chip granola bars are chewy and delicious, contain real dried fruit, and made healthier with less processed sugar.
This Classic French Toast is light and fluffy, crisp and browned on the edges, and so delicious. The best part? Breakfast is ready in under 15 minutes.
Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.
These crispy Hash Browns have a crisp, golden exterior and are soft inside - the defining features of a good hash brown. Make in just 20 minutes!
Layer fresh fruits, creamy Greek yogurt and crunchy granola to make this fruit and yogurt parfait for a delicious and healthy breakfast or a simple snack.
Homemade applesauce bread is fluffy, moist, and delicious. Loaded with fall flavors that transforms your favorite snack into a loaf cake.
Breakfast Potatoes are crispy on the outside while soft and tender inside. These skillet potatoes are delicious, flavorful, and ready in 30 minutes.
Cinnamon Apple Baked Oatmeal is a delicious, filling make-ahead breakfast for fall - loaded with chewy oats, tender apples, crunchy walnuts, and cinnamon.
Breakfast Strata is a hearty baked casserole dish loaded with bread, eggs, ham, cheese, and veggies that will keep you full until lunchtime.
Quick and Easy Butter Croissants
Quick and easy butter croissants are flaky, buttery, airy, and authentic, and are made in the fraction of the time using a special simplified technique. One of my favorite breakfast ideas at home.
There's nothing better in the morning than thick, soft, fluffy blueberry pancakes, loaded with fresh berries, topped with butter, and soaked in maple syrup.
Egg and Potato Breakfast Casserole
Make this easy make-ahead egg and potato breakfast casserole by simply combining all the ingredients into a casserole dish, pop it in the oven and let it do its thing.
This Berry Smoothie Bowl is the best way to start the day. It's quick and easy to make, healthy, and packed with nutrients. Customize it with toppings!
Banana chocolate chip oatmeal muffins are a quick and easy breakfast or snack that you can meal prep and enjoy all week (or longer if you freeze them).
Coconut Maple Walnut Granola is easy to make from scratch with simple ingredients including 3 types of nuts. It's gluten-free, vegan and refined sugar-free!
With layers of scrambled eggs, melty cheese, fresh tomato, creamy avocado, and peppery arugula, this Breakfast Bagel is a perfect way to start your day.
Flaky, fluffy, buttery, and soft, these easy homemade biscuits come together with only a handful of ingredients you already have at home.
Caprese Frittata is light and fluffy, laced with fresh basil and topped with melted mozzarella cheese and blistered balsamic tomatoes. Ready in 10 minutes!
Peanut Butter Banana Toast is an incredibly simple yet healthy breakfast that's ready in a just 5 minutes. It's quick, satisfying, and protein-packed.
Thick and creamy homemade yogurt is so easy to make at home with just 2 ingredients, a heavy pot, and just a few minutes of actual hands on prep work.
Blueberry yogurt muffins are buttery, moist, soft, and cakey and bursting with blueberries in every single bite. They are super quick and easy to make.
No Bake Protein Breakfast Energy Bites
No bake protein-packed breakfast energy bites are chewy, easy to make, delicious, and loaded with healthy nutrients. Perfect for breakfast or as a snack.
Tater Tot Casserole is classic comfort food that incorporates delicious layers of crispy tater tots, melted cheese and a creamy beef and vegetables mixture.
Brioche bread is a buttery, soft and pillowy pastry-like bread rich in flavour with a beautiful golden brown crust. Made with 20 minutes of prep work.
Nutella crepes with berries are sweet and indulgent. These French pancakes are an easy to make blender recipe that will have you craving breakfast all day.
The best egg salad sandwich is a quick and easy picnic classic loaded with perfect hard-boiled eggs, mayonnaise, a touch of dijon mustard and green onions.
Healthy mango yogurt smoothie is refreshing, delicious, and healthy. Loaded with tropical mangos and low-fat yogurt, it's the perfect breakfast on the go.
Healthy banana bread is delicious and moist and contains no refined sugar or butter. Quick and easy to make with 10 minutes prep and few pantry staples.
Quick and easy, homemade small batch strawberry jam is so simple to make in one pot with just 3 ingredients and no pectin. It's bright, sweet and addictive.
Avocado Toast with Poached Egg
Avocado Toast with Egg is the perfect recipe to make for breakfast when you are short on time but looking for something delicious, healthy, and nutritious.
Soft fluffy applesauce pancakes is the best fall breakfast, loaded with leftover applesauce, hint of cinnamon, and a delicious caramel apple topping.
Healthy Apple Pie Fall Smoothie
Healthy Apple Pie Fall Smoothie is quick and easy to make in minutes, delicious and nutritious, and tastes like apple pie - without the calories.
More Kid-Friendly Recipes
- 30 School Lunch Ideas
- 25 School Snacks
- 40 Best Pasta Recipes
- 50 Comfort Food Recipes
- 60+ Easy Dinner Ideas
- 50 Easy Baking Recipes
Did You Make Any of These Kids Breakfast Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of breakfast recipes for kids. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Chocolate Whoopie Pies
These Chocolate Whoopie Pies are a classic American dessert made with two delicious cake-like chocolate cookies sandwiched together with a rich and creamy marshmallow filling. These treats are rich, moist, and delicious.
So, if you are looking for the perfect handheld cookie sandwich with the best soft, chewy and gooey texture, then look no further! Serve this whoopie pie (also known as a black moon, black and white bob, or big fat Oreo) as a sweet treat after a family dinner, a rich dessert at a birthday party, or an indulgent dessert on date night. The best part? They are a lot easier to make than they look.
Why You'll Love these Chocolate Whoopie Pies
- A cookie and cake in one. Classic whoopie pies fall somewhere in between a cookie and cake. They are sandwich together like sandwich cookies, but have a cake-like texture. No matter what you call it, everyone will love them!
- Easy to prepare. These whoopie pies may look like a complicated treat to make but that couldn't be further from the truth! These cookies and the filling as a lot easier to make than you think!
- The best flavor and texture. Soft, chewy and gooey, these chocolate whoopie pies are the perfect combination of flavors and textures - rich chocolate cookie and light and fluffy marshmallow filling. A pure match made in heaven!
- So fun to make. These whoopie cakes are so fun to make and get the whole family involved! They kids will love to spread the marshmallow filling and create a chocolate cookie sandwich. These hand-held treats that are fun to make and ever more fun to eat.
- They are customizable. Want to change things up a bit? Switch up the filling, add some sprinkles, or mix in some other flavors into these chocolate cookie sandwiches. See our suggestions below in the Recipe Variations section.
Ingredient Notes
To make these delicious Chocolate Whoopie Pies, you will need the following ingredients (full measurements in recipe card below):
Whoopie Pies
- white sugar - use granulated white sugar or substitute with coconut sugar or your favorite granulated sugar alternative like Swerve or stevia.
- sour cream - full fat sour cream gives the best taste and texture but low fat will also work. You can also use full fat Greek yogurt. Just make sure to use plain yogurt if you do choose this option.
- vegetable oil - use a mild flavored oil like avocado oil or grapeseed oil.
- egg - an egg helps bind the whoopie pie cookie.
- vanilla extract - use pure vanilla extract or use the same amount of vanilla bean paste for a slight flavor boost.
- all-purpose flour - unbleached all-purpose flour works well or substitute for a 1-1 gluten free flour.
- cocoa powder - use a Dutch process cocoa powder for a rich choocolate flavor and color. You can substitute with natural cocoa powder but the cookies won't be as dark. Either way, sift the cocoa powder to eliminate any lumps.
- baking powder + soda - these help the cookies rise.
- salt - a touch of salt helps bring out the flavor.
Marshmallow Filling
- marshmallow fluff - feel free to store-bought marshmallow fluff or make your own homemade marshallow fluff.
- unsalted butter - softened, unsalted butter adds some creaminess to the filling.
- confectioners' sugar - also known as icing sugar, this gives the filling texture and sweetness.
- vanilla - as per above, use pure vanilla extract.
- pinch of salt - kosher salt is great but any kind of salt will work.
You will also need measuring cups and spoons, mixing bowls, spatula, small cookie scoop, and large baking sheet or cookie sheet.
How to Make the Best Chocolate Whoopie Pies
First, make the cookies.
- Combine dry ingredients. In a large mixing bowl, add flour, sifted cocoa powder, baking powder, baking soda, and salt. Whisk until well combined.
- Combine wet ingredients. In a separate large mixing bowl, add the white sugar, sour cream, vegetable oil, egg, and vanilla. Whisk until very smooth.
- Add the dry ingredients into the wet. Using a spatula, fold the dry ingredients into the wet ingredients. Mix only until everything is just incorporated and smooth, but ensuring not to overmix.
- Prep baking sheets. Prepare 3 large baking sheets with parchment paper or a silicone baking mat (or prepare just one if working in batches).
- Portion the dough. Using a small cookie scoop or a piping bag, scoop or pipe little mounds of batter (about one tablespoonful) onto the prepared baking sheets, ensuring there is about 2 inches of space between each. You should fit about 12 cookies per sheet.
- Bake. Place the baking sheets into the oven and bake in a 350F preheated oven for 10-11 minutes. When done, the cookies should have a springy top, and a toothpick should come out clean. Allow to cool completely before filling.
Next make the marshmallow filling.
- Combine the ingredients. In a large mixing bowl, add the marshmallow and butter. Use an electric mixer and beat on high until fluffy and combined, about 5 minutes. Add in the confectioners' sugar, vanilla, and salt. Beat again until well integrated and fluffy, about 2 minutes.
- Pipe the filling. Add the filling to a piping bag with a large round tip. Pipe the filling onto half of the cookies. Top each filled cookie with another cookie.
Recipe Variations
- Change the filling. You can substitute the marshmallow filling with a cream cheese filling, whipped cream, or a nut or seed butter.
- Add extra flavor to the filling. Mix in a teaspoon of instant espresso, a teaspoon of cinnamon, or a touch of mint extract to the filling for added flavor.
- Garnish the cookies. While still warm, sprinkle the cookies with your favorite cookie sprinkles or add it to the filling. Either way, you'll get a burst of color.
How to Serve
Serve these Chocolate Whoopie Pies as a indulgent dessert on it's own or paired it with some delicious warm drinks such as:
- Coffee
- Tea
- White Hot Chocolate
- Golden Milk Turmeric Latte
- Chai Tea Latte
- Pumpkin Spice Latte
Recipe Tips and Tricks
- Sift the cocoa. Cocoa is often lumpy so sifting it before adding it to the batter ensures a smooth, lump-free batter. It also adds in some air, making the cookies fluffier.
- Don't overmix the batter. Mix the ingredients together until they are just combined.
- Piping bag alternative. If you don't have any piping bags on hand, cut the tip off a plastic storage bag (like a ziploc bag) and use it like a piping bag.
Storing and Freezing Instructions
How to Store
Leftover whoopie pies should be stored in an airtight container in the refrigerator for up to 10 days. They are best stored in a single layer so the filling doesn't get squished.
How to Freeze
If you'd like to freeze leftover whoopie pies, place them on a cookie sheet and place in the freezer for 1-2 hours until hard. Once frozen, transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw in the fridge overnight before eating.
More Chocolate Recipes
- 45 Best Chocolate Desserts
- Chocolate Thumbprint Cookies
- Moist Chocolate Cupcakes
- Double Chocolate Chip Cookies
- Oreo Brownies
- Chocolate Macarons
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Vegetable Curry
This Vegetable Curry is a quick, delicious, and nutritious meal for the whole family to enjoy. This one pot stew is loaded with veggies and chickpeas simmered in a homemade curry sauce.
Healthy and flavorful, this creamy vegetarian curry is a great way to get more vegetables into your diet. It's surprisingly simple and easy to make even without the use of a store-bought curry sauce. Complete the meal with a side of rice or your favorite flatbread like naan, roti, or pita bread.
Why You'll Love this Vegetable Curry Recipe
- One-pot meal. Hate doing the dishes? This vegetable curry is made all in one pot, so you'll spend less time cleaning up after meals. Plus, it's already a complete meal, so you don't need to worry about making side dishes.
- Healthy and filling. Skip the takeout and whip up this healthier version instead. Even without the addition of meat, this vegetable curry is packed with protein and fiber thanks to the chickpeas - leaving you feeling full for hours.
- Quick and easy. Anything curry often seems intimidating to make, but this recipe is incredibly simple and straightforward. All you need to do is sauté the spices, add the liquids, dump the veggies, and simmer until the sauce thickens.
- Great for meal prep. Weekends are the best time to meal prep for the week. Cook a big batch of this vegetarian curry and keep it in your fridge or freezer. It's so easy to heat up individual portions whenever you need a quick and healthy dinner!
Ingredient Notes
To make this delicious Vegetable Curry, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - you can use any neutral oil with a high smoke point like vegetable or canola oil. It's also okay to use olive oil.
- vegetables - we used onion, zucchini, potato, cauliflower, carrots, and bell peppers. You can also add spinach, sweet potato, squash, or mushrooms.
- chickpeas - we use canned chickpeas in this recipe. You can also cook your own chickpeas using ¾ cup dried chickpeas. Plan ahead though as you will need to soak the beans overnight before cooking. See How to Cook Dried Beans for instructions and tips.
- garlic - fresh garlic is always best, but you can also use pre-minced.
- ginger - use freshly grated ginger for the best flavors, but you can opt for bottled ones for convenience.
- curry powder - We used yellow curry powder but you can also use a simple curry spice mix or garam masala if that's what you have on hand.
- spices - other spices we use are ground cumin and paprika are essentials to achieve that warm, robust curry flavor. Feel free to add other spices like turmeric, cinnamon, or ground coriander, if desired.
- tomato paste - provides richness and a hint of tanginess to the curry sauce.
- vegetable broth - feel free to use chicken broth instead if you are not sticking to a vegetarian diet.
- sour cream or heavy cream - adds creaminess to the curry sauce and helps balance out the spices. To make this recipe vegan, use full-fat coconut milk instead.
- salt
- cilantro - optional, for garnish.
You will also need measuring cups and spoons and a Dutch oven or any large cooking pot.
How to Make the Best Vegetable Curry
- Sauté aromatics. Heat oil in a Dutch oven or a large cooking pot over medium-high heat until the oil starts to sizzle, about 1-2 minutes. Add onion, garlic, and ginger and cook until fragrant, about 1 minute.
- Add spices. Add curry powder, cumin, paprika, and tomato paste. Stir well to combine.
- Finish sauce. Add broth and sour cream. Mix well and bring it to a boil, about 3-4 minutes.
- Add veggies. Add zucchini, potatoes, cauliflower, carrots, bell peppers, and chickpeas. Reduce heat to low, cover, and simmer for 15 minutes until the vegetables become tender.
- Thicken sauce. Remove the lid and stir occasionally over medium heat until the curry thickens to a desired consistency, about 5 minutes. Season with salt to taste.
- Serve. Serve topped with a sprinkle of cilantro and a side of rice or naan bread.
Recipe Variations
- Add meat. Throw in some cooked chicken, beef, or shrimp if you're feeling extra or if you want to use up your leftovers.
- Add more plant-based protein. Aside from chickpeas, mix in some cubed tofu or tempeh for a protein boost.
- Switch up the veggies. You can use whatever is in season or any combination of your favorites. Try sweet potato, mushroom, squash, or greens like spinach or kale,
- Spice it up. Increase the heat by adding fresh chili peppers or red pepper flakes.
- Make it vegan. Replace the cream with full-fat coconut milk for a vegan-friendly version.
How to Serve
It's common to serve curries with a starchy side like rice to balance out the flavor of the dish and make it more filling. If you're looking for something lighter, try serving it with flatbreads to scoop up all the delicious flavors from the curry.
Here are some of my favorite sides with vegetable curry:
- Coconut Rice
- Garlic Naan Bread
- Shirazi Salad with Cucumber and Tomato
- Rice Pilaf
- Basmati Rice
- Pita Bread
Recipe Tips and Tricks
- Cut veggies evenly. Keep the veggies about the same size, but make them smaller for the potatoes and carrots since they tend to cook longer.
- Don't toast the spices for too long. As soon as they become fragrant, add the wet ingredients and move on to avoid burning them and giving the sauce an unpleasant bitter taste.
- Let it simmer. Simmer the curry for 10 to 25 minutes to let all of the flavors blend together and deepen. It also helps thicken the sauce to your desired consistency.
- Don't add too many veggies. Stick to the recommended amounts or you might end up with a drier curry. Adding too many veggies will also require more time to cook. If adding different veggies, keep the ratio consistent.
- Thicken the curry sauce. If you want a thicker curry, especially if you're using coconut milk, add 1 tablespoon of cornstarch or arrowroot powder dissolved in 2-3 tablespoons of water or curry sauce.
- Make ahead. Prepare a big batch of this vegetable curry for a quick and easy meal throughout the week. Plus, the flavors are even better the next day, so it's definitely worth making a double batch.
Storing and Freezing Instructions
How to Store
Place any leftover curry in an airtight container and store it in the refrigerator for up to 3 days.
How to Reheat
Gently reheat in a saucepan on the stovetop over medium heat until warmed through, stirring frequently. You may need to add a splash of water or stock if the curry sauce has thickened too much while in the refrigerator. You can also reheat in the microwave in 30 second increments until warmed through.
How to Freeze
Allow the curry to cool completely before transferring it to an airtight, freezer bag or container. It will keep in the freezer for up to 3 months. I'd recommend storing it in individual portions for easier reheating. To reheat, thaw overnight in the refrigerator and follow the instructions above.
More Curry Recipes
- Butternut Squash Curry with Chickpeas
- Instant Pot Beef Curry
- Thai Sweet Potato Yellow Curry
- Coconut Lamb Curry
- Indian Butter Chicken
- Coconut Curry Pumpkin Soup
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Cinnamon Apple Baked Oatmeal
Cinnamon Apple Baked Oatmeal is my favourite make-ahead breakfast for fall! Loaded with soft and chewy oats, tender apples, crunchy walnuts, and warm cinnamon, this breakfast is wholesome, filling, and nutritious.
Plus, this quick and easy gluten-free baked oatmeal takes just 10 minutes of actual prep work before it is ready to pop into the oven. It's easy to meal prep too and reheat for an easy grab and go breakfast throughout the week. Top it with your favorite breakfast toppings like fruit, yogurt, and nut butters and start your day off right!
I am all about make-ahead breakfasts. There is nothing worse than stumbling out of bed, still exhausted, and having to throw together a meal before rushing out the door. That's why I love this cinnamon apple baked oatmeal. You can make it on the weekend and heat it up all week long - AND it's just as good as it was the first day. It's seriously so perfect on these cooler mornings that we are having. Added bonus? Your kitchen will smell insanely good.
Ingredient Notes
To make this easy Cinnamon Apple Baked Oatmeal, you will need the following ingredients (full measurements in recipe card below):
- old fashioned rolled oats - use whole rolled oats (not quick oats) for the best results. You can use quick oats but the oatmeal won't have the same texture and will be mushier. Plus, you will also need to slightly adjust the cooking time down as quick oats will cook faster.
- apples - choose any kind of apples such as gala apples, Granny Smith or Honeycrisp for a pleasant texture. You can peel them before chopping or leave the skin for added fiber and texture.
- applesauce - use unsweetened applesauce or the oatmeal will end up being too sweet.
- walnuts - we add some walnuts for added flavor and crunch. You can substitute with other types of nuts such as pecans or almonds, or leave it out completely - whatever you prefer.
- baking powder - helps to give this baked oatmeal a light and fluffy texture.
- milk - I used whole milk but any kind of milk will work. You can use dairy or plant-based milk such as almond milk, oat milk, or cashew milk.
- maple syrup - to sweeten the oatmeal. You can also use honey or brown sugar.
- cinnamon, vanilla, and salt - adds flavour.
- eggs - helps bind everything together.
- butter - use unsalted butter for this recipe. If you only have salted butter on hand, then use that and omit the salt called for in the recipe.
Optional Toppings
You can serve this baked oatmeal as is, or add your favorite toppings. We like topping these with:
- a dollop of whipped cream or Greek yogurt
- an pattern of sliced apples
- nut butters like peanut butter or almond butter
- a drizzle of maple syrup or honey
You will also need measuring cup and spoons, mixing bowls, an 8-inch square baking pan, and cooking spray.
How to Make the Best Cinnamon Apple Baked Oatmeal
- Combine ingredients. In a large mixing bowl, combine oats, cinnamon, baking powder, salt, milk, applesauce, maple syrup, eggs, butter, and vanilla. Stir until mixed evenly together. Fold in apples and walnuts.
- Bake. Grease an 8-inch square baking pan (2-quarts) with butter or cooking spray. Transfer the batter to the prepared baking dish. Bake in a 350F preheated oven for 30-35 minutes, or until oatmeal is set and golden.
- Serve. Let it cool for 5 minutes before serving. Slice into 6 rectangles or 9 squares and top with whipped cream or yogurt, sliced apples, and a drizzle of nut butter. You can also add a drizzle of maple syrup if desired.
Recipe Variations
- Add chocolate. For a chocolate twist, add in some chocolate chips or chunks into the batter and drizzle some melted chocolate on top after baking.
- Give it a pumpkin twist. For even more fall flavor, substitute the applesauce for pumpkin puree and season with pumpkin pie spice instead of just cinnamon.
- Experiment with mix ins. We added in walnuts, but you can substitute with your favorite kind of nuts. In fact, add in other mix ins that you like such as raisins, dried cranberries, or shredded coconut.
- Use berries. Make this baked oatmeal for the summer by switching out the apples for berries. Try fresh blueberries, strawberries, raspberries, or blackberries. You can serve this any time of the year using frozen berries too.
How to Serve
This Cinnamon Apple Baked Oatmeal is delicious served on its own or with extra toppings. It also pairs well in a brunch spread with other complimentary dishes and drinks including:
Recipe Tips and Tricks
- Cut the apples evenly. To ensure that the apples cook evenly in the oatmeal, it's important to cut them into similar sizes. Try to cut them into even cubes that are roughly the same thickness.
- How to make ahead. You can prepare the oatmeal mixture the night before and transfer to the baking pan. Then, cover it and refrigerate it overnight. All you need to do the next morning is to bake it. Note that you may need to add a couple of minutes to the cooking time if needed.
- Use an oven thermometer. Not all ovens operate at the temperature shown on the display. Make sure your oven isn't overly hot by double checking the actual temperature with an oven thermometer and adjust if necessary.
- How to double the recipe. To feed a larger crowd, or if you are meal prepping a bigger portion, you can double the recipe and use a 9x13-inch casserole pan instead. Increase the baking time by 5-10 minutes as well until the oatmeal is are set and golden.
Storing and Freezing Instructions
How to Store
Allow the baked oatmeal to cool completely, then cover (or transfer to an airtight container) and store it in the refrigerator (without any toppings) for up to 1 week.
How to Reheat
Reheat in a 350F preheated oven for about 10 minutes until warm, or in the microwave in 30 second increments until warmed through.
How to Freeze
Allow the oatmeal to cool to room temperature, then wrap the pan with plastic cling wrap and aluminum foil and freeze for up to 3 months. You can also slice into individual portions first and wrap each slice tightly in plastic cling wrap and then store in an airtight container or freezer bag. Thaw overnight in the refrigerator before reheating.
More Apple Recipes
- 30 Best Apple Recipes
- Cinnamon Apple Oatmeal Muffins
- Baked Apples
- Braided Lattice Apple Pie
- Cinnamon Apple Granola
- Apple Pie Bars
- Apple Cake
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Lemon Bundt Cake
Lemon Bundt Cake with a sweet vanilla glaze is light, fluffy, and moist. This delicious cake has a perfect golden brown crumb and is packed with real lemons, making it soft and tender inside. It's is easy to make with minimal prep and has the best tangy and sweet flavor. It's a crowd favorite!
Plus, this lemon bundt cake tastes as amazing at it looks. Whether you serve this lemon dessert for a treat after dinner, as a sweet option at brunch, or for an afternoon snack, it will satisfy your strongest cravings.
Why You'll Love this Lemon Bundt Cake Recipe
- The perfect cake for entertaining. Did you konw that the word "bundt" is derived from the German word "bundkuchen," which means "a cake for a gathering." Which is why bundt cakes are made to be shared with family and friends!
- Tangy and lemony flavor. This cake is made using real lemons and we use both lemon zest and lemon juice in this cake to give it it's lemony flavor. Lemons are available all year round making this bright, citrusy cake is perfect for any time of the year.
- It has the best moist texture. This lemon cake has the best texture. It has a classic golden crust yet moist and tender inside, thanks to the use of yogurt and oil in the recipe. In fact, this cake stays soft for days!
- The homemade vanilla glaze. The simple vanilla glaze is made using just 3 pantry staple ingredients. It is sweet and adds an extra layer of flavor. Plus, the shape of the bundt cake makes it perfect for frosting.
Ingredient Notes
To make this easy Lemon Bundt Cake, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - ideal for making perfectly soft and fluffy cupcakes. If you prefer a gluten-free option, you can use a gluten-free all-purpose flour blend as a substitute.
- cornstarch - helps to create a softer and more tender crumb.
- baking powder + baking soda - leavening agents to help the cake rise.
- salt
- eggs - use room temperature eggs as they incorporate more easily into the batter and help the cake rise properly. To bring eggs to room temperature quickly, you can place them in a bowl of warm water for a few minutes.
- white sugar
- lemon - you will need the zest and juice from it.
- vegetable oil - adds moisture to keep the cake tender.
- vanilla extract - use the same amount of vanilla bean paste for a slight flavor boost.
- lemon extract
- yogurt or sour cream - whether you use yogurt or sour cream, use a full-fat variety.
- lemon glaze - made with confectioners' sugar, hot water or warm milk, and vanilla.
You will also need measuring cups and spoons, mixing bowls, stand mixer (or hand mixer), and a standard 9 or 10-inch bundt cake pan.
How to Make the Best Lemon Bundt Cake
First, make the lemon bundt cake.
- Combine dry ingredients. In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt, until well-combined. Set aside.
- Combine wet ingredients. In the bowl of a stand mixer, add the eggs, sugar, and lemon zest. Beat on high with the paddle attachment until batter has tripled in volume (it should look pale, thick, and voluminous). Turn the mixer down to medium, then slowly drizzle in the vegetable oil. Add in the vanilla, lemon extract, and lemon juice, then beat again until everything is combined.
- Add dry ingredients to wet. Turn the mixer down to low, then add the dry mixture to the stand mixer in 3 additions, alternating with the yogurt/sour cream in between. Beat only until the batter is completely combined and smooth. Remove the bowl from the stand mixer, and use a spatula to ensure the batter is smooth throughout.
- Add batter to pan. Prepare a standard 9-10-inch bundt cake pan with baking spray. Pour the batter into the prepared bundt pan.
- Bake. Place into a 350F preheated oven to bake for 55 minutes to 1 hour, or until an inserted toothpick comes out clean. Allow the cake to cool in the pan for 20 minutes (or until just cool enough to handle), then turn the bundt cake out onto a wire rack to finish the cooling process.
Next, make the lemon glaze.
Once the bundt cake is cooled to room temperature, prepare the glaze. In a medium mixing bowl, whisk together the confectioners' sugar, water/milk, and vanilla, until smooth.
Pour the glaze over the cooled bundt. Allow the glaze to fully set before slicing and serving.
Recipe Variations
- Add berries. Add a summer twist to the bundt cake by adding in fresh or frozen blueberries or raspberries to the batter. Blueberries and lemon are flavors that are great together like in our Lemon Blueberry Bread.
- Add poppy seeds. Turn this into a lemon poppy seed bundt cake by adding in poppy seeds into the batter.
- Change the glaze. Instead of a lemon glaze, make a simple vanilla glaze and leave out the lemon juice. You can also give it a coconut flavor by adding some shredded coconut on top. of the glaze.
How to Serve
Serve this Lemon Bundt Cake as a dessert on it's own or paired it with some complimentary treats and drinks such as:
- Classic Shortbread Cookies
- Golden Milk Turmeric Latte
- Pistachio Macarons
- Chai Tea Latte
- Madeleines
- Vanilla Pudding
Recipe Tips and Tricks
- Coat the bundt pan. The main problem people have with bundt cakes is that they stick to the pan after baking. To make sure your bundt cake doesn't stick, spray it liberally with cooking spray oil and ensure every nook and cranny is oiled. For an added layer of protection, you can dust your bundt pan very lightly with flour. I find that I never need this added layer.
- Don't overmix. Careful not to overmix the batter as this can lead to a dense cake. Mix until just combined after each addition of dry ingredients.
- Wait to glaze the cake. Make sure the bundt cake has cooled completely to room temperature before adding the glaze over the top. Otherwise, the glaze will melt into the cake.
Storing and Freezing Instructions
How to Store
Store this lemon bundt cake in an airtight container at room temperature for up to 4 days (if using water in the glaze or if glaze has not been added), or in the refrigerator for up to 1 week (if milk used in the glaze).
How to Reheat
You can also warm up this lemon cake in the microwave, oven, or air fryer at 300F for 5-10 minutes until warmed through.
How to Freeze
Lemon bundt cake freezes really well. To freeze, cut the baked and cooled carrot lemon cake into the portions you will want to thaw. Then, wrap each piece tightly in several layers of plastic cling wrap and store in a freezer bag or airtight container. Freeze for up to 3 months. If possible, I would recommend freezing the cake before adding the glaze as it can smudge when storing. To eat, allow it to thaw overnight in the refrigerator or at room temperature.
More Lemon Recipes
- Lemon Loaf (Starbucks Copycat)
- Lemon Meringue Pie
- Lemon Sweet Rolls
- Homemade Lemonade
- Lemon Drop Cookies
- Lemon Curd
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Ratatouille
Ratatouille is a classic summer stew loaded with tender, flavorful vegetables smothered in a rich homemade tomato sauce. It features an assortment of fresh veggies and herbs including eggplant, zucchini, bell peppers, tomatoes, and basil.
This chunky French stew takes a little over an hour to make, but is well worth the time and effort. We've broken it down into three easy-to-follow parts: prepare the vegetables, make the sauce, and then combine and bake. Despite the tricky-to-pronounce name, this ratatouille recipe is beginner-friendly and will impress all who taste it!
Why You'll Love this Ratatouille Recipe
- It's packed with veggies. Ratatouille is chockful of different kinds of vegetables! If you're looking for a veggie-heavy dish, it will certainly satisfy with tender bits of eggplant, zucchini, bell pepper, tomato, onions, and garlic.
- Traditional French flavors. Ratatouille is a vegetable stew that was originally created in the French countryside. It's widely regarded as a comfort food because it's so hearty, but it's healthier than your average comfort meal. It's a great way to use home-grown vegetables or farmer's market produce.
- Super versatile. Ratatouille is a great dish for just about any occasion, from casual dinners at home to special occasions and date nights. It can also be served as a main dish or a side dish. You can make the most of it by serving it with rice and a crusty bread to soak up every last bit of the sauce!
Ingredient Notes
To make this delicious Ratatouille, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - if you don't have avocado oil on hand, use olive oil or any vegetable oil.
- eggplant - choose a heavy, slightly firm, smooth-skinned eggplant for best results.
- zucchini - the fresher the better! Be sure to inspect your zucchinis for bruising or cuts that will cause the flesh underneath to go bad.
- yellow bell pepper - you can also use red or orange bell pepper.
- Roma tomatoes - or another dense, meaty tomato like an Amish paste tomato.
- Italian seasoning - both store-bought and homemade Italian seasoning are both okay to use! Italian seasoning is a combination of marjoram, thyme, oregano, rosemary, and basil.
- olive oil - avocado oil will also work here.
- onion - use whatever kind of onion you have!
- garlic - fresh garlic works best in this recipe, but you can use store-bought minced garlic as well.
- dried oregano - you can swap this for more Italian seasoning.
- red pepper flakes - you can omit these if you want to avoid a little hint of heat or add more if you want to kick it up a notch.
- canned whole tomatoes - canned crushed tomatoes will also work if you can't find whole tomatoes.
- fresh basil - fresh basil is called for in traditional ratatouille, but you can use another soft herb or swap it for dried basil if you need to.
- sugar - this is optional, if you feel you need to balance out the tangy tomato sauce.
- salt and pepper
You will also need measuring cups and spoons, large skillet, and 9x13-inch baking pan.
How to Make the Best Ratatouille
- Sauté the vegetables. Heat oil in a large skillet over medium-high heat until the hot oil is sizzling hot, about 1-2 minutes. Add eggplants, zucchini, bell pepper and tomato. Sauté until softened, stirring frequently, about 6-8 minutes.
- Season. Season with salt, pepper and Italian seasoning. Turn off the heat and transfer the vegetable mixture into a 9x13-inch baking pan.
- Make the sauce. In the same skillet or in a large pot, heat oil over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion and garlic. Sauté until tender, about 3-4 minutes. Season with oregano and red pepper flakes (if using) and stir well to combine.
- Simmer. Add whole tomatoes and use a spatula to gently break them apart. Stir in basil, salt, pepper, and sugar. Bring the mixture to a simmer over low heat. Stir occasionally and simmer uncovered until thickened to a desired consistency, about 10 minutes.
- Assemble. Slowly pour the sauce mixture into the vegetable mixture in the baking pan and toss well.
- Bake. Bake uncovered in a 350F preheated oven until vegetables are tender, about 20-25 minutes. Serve immediately.
Recipe Variations
- Switch up the veggies. We used the traditional combination of veggies in this classic French stew, but feel free to throw in what you have.
- Add potatoes. Add diced potatoes to the veggie medley to bulk it up into a more filling version of this dish.
- Add chickpeas. Add in some cooked chickpeas or butter beans to give this dish a protein boost.
- Make it spicy. Kick up the heat by adding in some red pepper flakes or cayenne pepper into the sauce.
- Add cheese. Add some shredded Parmesan or mozzarella on top before baking for a gooey melty layer of cheese on top. You can also top with feta or goat cheese for a tangy twist.
- Substitute the herbs. Change the flavor profile of this dish by switching up the herbs. Try Herbes de Provence instead of oregano and parsley or thyme instead of basil.
How to Serve
This Ratatouille is delicious paired with a starchy side dish such as:
- French Baguette slices
- Mascarpone Mashed Potatoes
- Lemon Butter Pasta
- Steamed White Rice
- Quinoa
- Garlic Breadsticks
- Crispy Smashed Potatoes
- Couscous
Recipe Tips and Tricks
- Use high-quality ingredients. Ratatouille highlights an assortment of vegetables, so it's important to use the best ingredients possible. Use the freshest produce you can find and inspect all the vegetables for blemishes or signs of age for the most flavorful ratatouille.
- Cut your vegetables evenly. The trick to making the best ratatouille is making sure the vegetables cook at the same rate. You can easily do this by making the vegetable pieces as even as possible! Take your time when chopping the vegetables to make sure that the pieces are uniform.
- Prepare ahead. If you're planning on making it for a special occasion where you might be pressed for time, you can get ahead by chopping the vegetables and making the sauce a day or two ahead of time. Store in separate airtight containers in the fridge. Then all you have to do is assemble and cook!
- Use leftovers creatively. You can use leftover ratatouille as a filling for omelettes or frittatas, or use it as a topping for pizza.
Storing and Freezing Instructions
How to Store
You can refrigerate ratatouille for up to 5 days in an airtight container or tightly wrapped baking dish.
How to Reheat
Reheat leftover ratatouille in a 350F preheated oven for about 10 minutes until heated through. You can also reheat in a skillet on the stove over medium-low heat until warm or in the microwave in 30-second intervals.
How to Freeze
Cooked ratatouille can be frozen for up to 3 months. Freeze it in a freezer-safe baking dish (like an aluminum pan) and wrap it tightly in a layer of plastic cling wrap and a layer of aluminum foil to prevent freezer burn. Allow it to thaw overnight in the refrigerator before reheating.
More Vegetarian Recipes
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Refried Beans
These homemade Refried Beans are simple, easy to make, and taste better than store-bought refried beans by a mile. Creamy, chunky pinto beans with a hint of onion, garlic, and a handful of spices make these refried beans so delicious. Finished with fresh cilantro and lime juice, you'll never go back to settling for canned refried beans ever again.
Perfect for Mexican or Southwestern-inspired meals at all times of the day, these delicious refried beans couldn't be easier to make or easier to eat! They pair well with almost anything and they take only 25 minutes from start to finish. You can also adjust them to your preferences (see notes below!).
Why You'll Love this Refried Beans Recipe
- They're incredibly simple. These homemade refried beans can be made with less than 10 ingredients, and most of them are grocery staples that you probably already have on hand.
- Classic Mexican flavors. These homemade refried beans has all the classic flavors of Mexican cuisine including cumin, paprika, lime juice, and cilantro. It's just like the kind you'd devour at dinner at your favorite Mexican restaurant!
- So versatile. Refried beans go well with so many dishes, and they can be served as a dip, a side, a foundational ingredient, or as a garnish or topping. This one recipe can be used a dozen different ways!
- Easy to make. Refried beans are a staple food that don't require any special culinary prowess, just a few minutes and a little bit of effort. Prep the ingredients, heat things up, and then mash and combine - that's really all you need to do.
- Vegan and gluten-free. Not many dips can boast vegan and gluten-free status. These refried beans are perfect for all diets - vegan, gluten-free, dairy-free, vegetarian, you name it!
Ingredient Notes
To make these delicious Refried Beans, you will need the following ingredients (full measurements in recipe card below):
- avocado oil - olive oil or vegetable oil will also work.
- onion - white onions, yellow onions, or even shallots are best, but you can use whatever type of onions you have on hand at the moment.
- garlic - fresh garlic is best flavor-wise, but you can use pre-minced garlic to save time and effort if needed. Use 1 teaspoon per clove.
- pinto beans - navy beans or black beans make excellent swaps for the pintos if you need a substitute. We used canned pinto beans to make this recipe quick and easy but you can also use dried beans that will need to be soaked overnight. Use 1 ½ cup uncooked dried beans.
- cumin - if you don't have cumin, try taco seasoning, coriander, or chili powder.
- paprika - chili powder can be used in place of the paprika if necessary.
- lime juice - fresh squeezed is best, but you can also try concentrated lime juice.
- cilantro - you can swap the cilantro with any soft herb like dill or basil, but it will alter the taste slightly.
- salt and pepper
You will also need measuring cups and spoons and a large skillet.
How to Make the Best Refried Beans
- Cook ingredients. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes. Add pinto beans, water, cumin, paprika, salt, and pepper. Mix well and cook until beans are heated through and softened, about 5 minutes.
- Mash. Turn heat to low and mash up the beans using a potato masher or a fork. Stir constantly and adjust the consistency by adding water, ¼ cup at a time, if needed. For a smoother consistency, transfer the beans to a food process and puree until smooth.
- Serve. Stir in lime juice and cilantro.
Recipe Variations
- Make them spicy. Refried beans are not traditionally spicy, but you can make them spicy if you like. Add jalapeños, chili powder, or hot sauce depending on your flavor preference and how spicy you want it to be.
- Make it cheesy. Stir in some shredded cheddar, Monterey Jack cheese, or cotija cheese.
- Substitute the beans. Add in different kinds of beans or switch out the pinto beans for a different kind of bean completely such as black beans or chickpeas.
- Make it a dip. You can serve these refried beans as a dip with tortilla chips, or make it even creamier and dip-like by mixing in some sour cream or Greek yogurt.
How to Serve
Serve these Refried Beans as-is for an easy side, or spread them on tortillas for wraps, burritos and tacos! You can also use them as a topping for burrito bowls and salads. Some of our favorite dishes to serve with refried beans are:
- Tacos. Serve it with Ground Beef Mexican Tacos, Carne Asada Tacos, Chicken Tacos, or Cauliflower Tacos.
- Quesadillas. Try it as a filling in our Cheese Quesadilla or a side for our Vegetarian Quesadillas or Baked Chicken Quesadillas.
- Burritos. Include it in a Beef and Bean Burrito.
- Bowls and salads. Add some refried beans in a Chipotle Chicken Burrito Bowl or salads like this Beef Taco Salad or Southwest Quinoa Salad.
- Breakfast. Serve refried beans on the side of a plate of Huevos Rancheros or Chilaquiles Verdes.
Recipe Tips and Tricks
- Adjust the consistency. If you like your beans a little on the thinner side, you can add more little water (a few tablespoons should be enough) to make them easier to spread. If you like your refried beans thicker, you can cook them a little longer to reduce the moisture content.
- Make them creamy or chunky. The right tool can dramatically impact the texture of your refried beans as well as reduce the amount of effort you have to put into mashing them. A fork or potato masher will make the dish chunky, but an immersion blender or a food processor will quickly create silky smooth beans.
- Make ahead for meal prep. If you're hosting Taco Night and want to serve refried beans, you can make day-of preparations a little easier by making these ahead of time! Then serve cold or quickly reheat when you're ready to serve. Keep scrolling for storing and reheating instructions.
- Use leftovers wisely. You can use leftovers in a 7 Layer Dip or Refried Bean Tacos.
Storing and Freezing Instructions
How to Store
Once the refried beans cool completely, you can transfer them to an airtight container and refrigerate them for up to 4 days.
How to Reheat
Reheat them over medium-low heat on the stovetop until warmed through or cover them and microwave on high in 30-second intervals.
How to Freeze
Transfer to an airtight container or freezer bag, separating into serving sizes as needed, and remove as much air as possible. Freeze for up to 3 months. Reheat straight from frozen as directed above or allow the beans to defrost in the refrigerator overnight before use.
More Dip Recipes
- 20 Best Dip Recipes
- 7 Layer Dip
- Black Bean Salsa
- Guacamole
- Pico de Gallo Salsa
- Queso Mexican Cheese Dip
Tried this recipe?
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S'mores Bars
S'mores Bars are a delicious twist on the classic campfire dessert. With delicious layers of graham crackers, chocolate, and marshmallows, these bars are chewy, gooey, and nostalgic.
This layered dessert is a lot easier to make than it looks. Spend 25 minutes of hands on prep for 16 delicious s'mores bars. Plus, no campfire required! Serve for any occasion - whether you are hosting a summer party, looking for a movie snack, or simply craving something sweet.
Why You'll Love these S'mores Bars
- Classic s'mores flavor in bar form. S'mores are an iconic American dessert made with 3 classic ingredients - a gooey roasted marshmallow sandwiched in between 2 graham crackers with rich chocolate. These bars have all the same flavors but in a convenient bar form!
- Easy to customize. Want to play around with some different ingredients and customize these s'mores bars? You can easily do so by topping these bars toasted coconut, nuts, or caramel. See our Recipe Variations below for more ideas.
- Everyone loves them. It is so much fun (and pretty easy!) to make these chocolate marshmallow bars - especially as a fun family activity that the kids can help with. Enjoy them in the summer months during camping season or all year round.
Ingredient Notes
To make these delicious S'mores Bars, you will need the following ingredients (full measurements in recipe card below):
Graham cracker base
- Graham cracker crumbs - You can also make this recipe gluten-free by using gluten-free Graham crackers for the crust.
- butter - use unsalted butter if you can. Otherwise, you can use salted butter, but the resulting s'mores bars will be a little saltier than normal.
- white sugar - you can substitute this with coconut sugar or your favorite granulated sugar alternative like Swerve or stevia.
Chocolate ganache
- semi-sweet chocolate - you can substitute with other chocolates such as milk, white, or dark chocolate. Note that milk and white chocolate add a lot of sweetness, so it will make the cookies sweeter.
- heavy cream - I don't recommend substituting this with half and half or whole milk. The ganache won't set the same and could cause the bars to be runnier than you'd like.
Marshmallow topping
- mini marshmallows - you can use full-size marshmallows if you need to, but try to cut them in quarters to help them melt evenly.
- milk chocolate (optional) - feel free to add extra milk chocolate (such as broken pieces of chocolate from Hershey's chocolate bars) or milk chocolate chips on top.
- graham cracker (optional) - you can also add a crushed cracker on top.
You will also need measuring cups and spoons, mixing bowls, and an 8-inch square pan or 9-inch square pan.
How to Make the Best S'mores Bars
First, make the graham cracker base.
- Prep. Preheat the oven to 350°F. Prepare an 8-inch square pan or a 9-inch square pan with two sheets of parchment paper, leaving an overhang on each side for easy lifting.
- Combine ingredients. In a medium mixing bowl, add graham cracker crumbs and melted butter. Mix well with a fork until well combined.
- Transfer. Transfer the mixture into the prepared pan. Use a flat bottomed measuring cup and press into the pan to create a packed, even layer.
- Bake. Place into a oven to bake for 14 minutes. Remove from the oven and allow to cool to just barely warm.
Next, make the chocolate ganache layer.
- Make ganache. In a medium mixing bowl, add the chopped chocolate and heavy cream. Place the bowl into the microwave and microwave in 30 second intervals, stirring in between, until fully melted and smooth.
- Add layer to bars. Immediately pour the chocolate over the slightly cooled down graham cracker base.
- Chill. Place into the fridge for 1-2 hours to set.
Finally, add the marshmallow topping.
- Add toppings. When the chocolate ganache is mostly set (slightly soft is okay), remove from the fridge and add the marshmallows on top. If using, add the milk chocolate pieces, graham cracker pieces, and milk chocolate chips on top.
- Bake. Place into a 400°F preheated oven and bake for 10 minutes, until marshmallows are toasty. Remove from the oven and allow the bars to fully cool to room temperature (about 1 hour) before slicing with a warm knife.
Recipe Variations
- Customize the toppings. We like to add extra chocolate and crackers on top of the marshmallow layer. Feel free to substitute with your favorite toppings such as toasted coconut, nuts, dried fruit, or m&m's.
- Add caramel and nuts. Drizzle caramel sauce over your finished S'mores Bars (try our Salted Caramel Sauce!) and sprinkle with chopped pecans or walnuts. Perfect for fall!
- Add peanut butter. Add a layer of peanut butter in between the graham cracker crust and the chocolate ganache layer. Top with chopped peanuts for extra crunch, if desired.
- Give it a Nutella twist. Switch out the chocolate ganache later with a layer of Nutella instead.
How to Serve
Serve these S'mores Bars as a dessert on it's own or paired with other treats or drinks as part of a dessert spread such as:
- Vanilla Ice Cream
- White Hot Chocolate
- Oreo Truffles (Cookie Balls)
- Strawberry Milk Tea
- Funnel Cake
- Iced Latte
Recipe Tips and Tricks
- Line the baking pan. To make it easier to remove the bars, line your baking pan with 2 pieces of parchment paper, leaving an overhang on two sides to use an handles to lift.
- Press the crust firmly. When preparing the graham cracker crust, use the back of a measuring cup or any hard, flat surface to press it down evenly and firmly into the bottom of the pan. This will form a packed crust that will be a stable base for the other 2 layers.
- Use a warm knife to slice. For the best clean cuts, dip your knife into hot water to warm it up, then wipe it dry, and cut the bars. Repeat for each cut. This will create bars with smooth edges.
- Toast the marshmallows. Once baked, the marshmallows should be nice and toasty. For an even more toasty effect, you can place the pan under the broiler for one minute until golden brown. Keep a close eye on them because they can burn quickly. You can also use a kitchen torch to toast the topping.
Storing and Freezing Instructions
How to Store
Allow the S'mores Bars to cool completely to room temperature. Then, transfer to an airtight container and store at room temperature for up to 2 days or up to 7 days in the fridge.
How to Freeze
Allow the bars to cool to room temperature, then slice into individual portions and place on a parchment lined baking sheet. Freeze for 1-2 hours until hard. Then, wrap each piece tightly in plastic cling wrap and then place in an airtight container or freezer bag. Freeze for up to 3 months. You can also freeze the entire dessert without slicing. Wrap tightly in plastic cling wrap and double wrap in aluminum foil. Place in the fridge overnight to thaw before serving.
More Bar Recipes
- Oreo Brownies
- Chocolate Chip Cookie Bars
- M&M Cookie Bars
- Sugar Cookie Bars
- Pecan Pie Bars
- Flourless Banana Brownies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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