These Roasted Carrots are the ideal side dish: they're healthy, easy to make, and taste so good that you might even forget you're eating a vegetable! They are sweet and tender with a slightly crispy interior, and seasoned well with simple balsamic herb glaze that adds just the perfect balance to naturally sweet carrots.
The best part? It takes just ten minutes to prep this year-round roasted carrot recipe, so you can work on the main dish or other sides while they roast in the oven! Plus, because they're so simple, they pair well with just about anything! So whether you're serving red meat, chicken, fish, pork, or vegetarian mains, they will compliment your entree perfectly. Serve them as a side for a cozy family dinner or a sophisticated dinner party.
Why You'll Love these Roasted Carrots
- Simple ingredients. This incredibly simple side is made with only 4 common ingredients (plus salt and pepper) - perfect for times when you're running low on groceries or want a low-effort veggie side!
- Quick and easy to make. Roasted carrots are a simple and easy dish that can be made with just a few simple steps. It takes about 5-10 minutes of prep time before they are ready to roast in the oven for about 30 minutes.
- Healthy side dish. No ready-made sauces with artificial ingredients or preservatives here! Just carrots, olive oil, balsamic, seasoning blend of spices, salt, and pepper. These roasted carrots are just as good for you as they are delicious. This side dish is vegan and gluten-free too.
- Perfect for Easter! Looking for the perfect vegetable side to serve with your Easter ham or roast? Look no further - these simple honey roasted carrots pair beautifully with all the classic Easter dishes, and they're perfectly festive for spring.
Ingredient Notes
To make these easy Roasted Carrots, you will need the following ingredients (full measurements in recipe card below):
- carrots - use your favorite variety, but look for fresh, firm, and unblemished carrots with bright orange color for the best flavor and texture. This recipe will also work with parsnips, just make sure they're scrubbed clean and shaved or cut down to carrot-size.
- olive oil - use high-quality extra-virgin olive oil for the best flavor. It's important to coat the carrots evenly with the oil to ensure they roast evenly and don't dry out. You can also use avocado oil as a good substitute.
- balsamic vinegar - look for a good quality balsamic vinegar with a slightly sweet and tangy taste. Aged balsamic vinegar works particularly well in this recipe, as it adds a rich and complex flavor to the carrots.
- Italian seasoning - Italian seasoning is a blend of dried herbs such as basil, oregano, thyme, and rosemary. You can use store-bought Italian seasoning or make your own by combining these herbs in equal parts.
- salt and pepper
You will also need measuring spoons, mixing bowls, and a large baking sheet.
How to Make the Best Roasted Carrots
- Slice carrots. Slice carrots into 1 ½-inch pieces, cut on an angle. Place the carrots into a large mixing bowl.
- Toss with seasoning. In a small mixing bowl, stir together olive oil, balsamic vinegar, Italian seasoning, salt, and pepper until well combined. Pour over the carrots and toss to combine.
- Bake. Arrange the carrots in a single layer on a large baking sheet and place into the oven. Bake in a 400 F preheated oven for 30-35 minutes until tender. (Note that depending on how thick your carrots are, the roasting time may vary. Thicker carrots will need more time). Serve warm.
Recipe Variations
- Spice things up. The flavor of these stunningly simple roasted carrots can easily be customized by tossing them in your favorite spice or spice blend before roasting them. Try adding some cumin, chili powder, or paprika to your seasoning blend and serve with a dollop of sour cream or Greek yogurt for balance.
- Make it tangy. Sprinkle some crumbled feta cheese or goat cheese over your roasted carrots before serving for a tangy and salty twist.
- Sweeten it. You can sweeten your roasted carrots by drizzling them with honey or maple syrup before roasting. The result is a caramelized, sweet and savory flavor.
- Herb it up. Add some fresh herbs like thyme, rosemary, or parsley when serving your roasted carrots for an aromatic and fragrant taste.
- Add crunch. Add some crunch to your roasted carrots by topping them with crispy toasted nuts like almonds, walnuts or pistachios. The nuts add a contrasting texture and depth of flavor.
- Finish with a drizzle. Give your roasted carrots a final touch of flavor by drizzling them with honey, balsamic glaze, or a squeeze of lemon juice before serving.
How to Serve
The most common way to serve these Roasted Carrots is as a healthy side dish to almost any entree or protein. Some of our favorite entrees to serve them with are:
- Pesto Whole Chicken
- Prime Rib Roast
- Greek Salmon
- Instant Pot Turkey Roast
- Garlic Butter Steak Bites
- Pecan Crusted Chicken
But, there are other creative ways to serve these roasted carrots too, such as:
- in a salad - Toss roasted carrots into a salad to add a sweet, caramelized flavor and a pop of color. Try it in this Roasted Carrot Arugula Salad.
- as a snack - Roasted carrots make a great snack on their own, especially when served with a flavorful dip like Hummus or Tzatziki Sauce.
- in soup - throw these carrots into any soup recipe that calls for carrots. Try it in Carrot Pumpkin Soup or Roasted Carrot and Ginger Soup.
- on a charcuterie board - Add roasted carrots to a Charcuterie Board for a colorful and tasty addition.
- as a topping - Use roasted carrots as a topping for grain bowls, pizzas, or tacos to add a flavorful and nutritious twist.
- mixed with other roasted vegetables - Combine roasted carrots with other roasted vegetables like broccoli, cauliflower, or Brussels sprouts for a delicious and colorful medley.
Recipe Tips and Tricks
- Cut the carrots evenly. To ensure that your roasted carrots cook evenly, it's important to cut them into similar sizes. Try to cut them into even pieces that are roughly the same thickness.
- Don't overcrowd the pan. Make sure to leave enough space between the carrots on the baking sheet or dish. Overcrowding can cause the carrots to steam instead of roast, resulting in a soft texture instead of crispy.
- Roast at a high temperature. To achieve crispy, caramelized edges, roast your carrots at a high temperature of 400°F (200°C) or above.
- Use a timer. Keep an eye on your carrots while they roast and use a timer to prevent overcooking or burning. Check for doneness by piercing with a fork - you want them to be tender but not mushy.
- Serve at gatherings and holiday parties. Roasted carrots are the perfect easy-but-fancy side dish to serve when you want to impress your friends and family. Summon this recipe for dinner parties and holidays like Christmas and Easter for maximum impact!
- Pair with a dipping sauce. Whether you have a picky eater at home or just want something a little extra, you can serve these carrots with a dipping sauce on the side. Enhance the honey flavor with a honey vinaigrette or serve it with pesto or homemade ranch dressing.
Storing and Freezing Instructions
How to Store
Place cooled roasted carrots into an airtight container or large Ziploc bag and refrigerate for up to 4 days.
How to Reheat
Reheat in the oven at 350℉ for 10-15 minutes, or in the air fryer for 5-10 minutes until heated through. You can also reheat on the stovetop over medium heat until warm, stirring continuously.
How to Freeze
Transfer the roasted carrots to a freezer-safe container or freezer bag and freeze for up to 3 months. Allow the carrots to thaw completely in the refrigerator before reheating, or add directly from frozen to dishes such as soup.
More Carrot Recipes
- 40 Best Carrot Recipes
- Honey Roasted Carrots
- Garlic and Herb Roasted Carrots
- Maple Roasted Carrots with Yogurt Sauce
- Carrot Pumpkin Soup
- Carrot Cake Pancakes
Tried this recipe?
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Brownie Cookies
If you're a fan of brownies and cookies, then you're going to love these Brownie Cookies. They are the perfect combination of rich, chocolatey brownies and chewy, gooey cookies. With their crackly crust, fudgy texture, and decadent chocolate flavor, they're sure to satisfy any chocolate lover's cravings. These cookies are quick and easy to make, with no special equipment or chilling required.
These chocolate brownie cookies are so easy to make from scratch at home. Just mix up the dough, scoop onto a baking sheet, and bake for 10-12 minutes. It's that simple! Plus, they are super easy to customize. You can add nuts, caramel, or even a sprinkle of sea salt to take these cookies to the next level. These brownies in cookie form are perfect for any occasion, from a casual afternoon snack to a fancy dessert for a dinner party.
Why You'll Love the Brownie Cookies
- Decadent chocolate flavor. These brownie cookies are loaded with double the chocolate which give it an intense chocolate flavor, making them the ultimate indulgence for any chocolate lover. The combination of fudgy brownie and chewy cookie textures is simply irresistible.
- Fudgy brownies in cookie form. These brownie cookies are basically brownies in cookie form. They have the same crackly crusy, gooey chocolate center, and delicious chewy texture. They may even be better than brownies!
- Quick and easy to make. These cookies are quick and simple to make, with no special equipment or techniques required and no chilling! You can whip up a batch in no time (25 minutes total including prep!) in just a few simple steps using pantry staple ingredients.
- It's customizable. These brownie cookies are easy to customize to your liking. You can add nuts, caramel, or even a sprinkle of sea salt to take them to the next level. See all our Recipe Variations below for more ideas.
- Perfect for any occasion. Whether you're looking for a casual afternoon snack or a fancy dessert for a dinner party, these brownie cookies are sure to impress. They're versatile and delicious, making them a crowd-pleaser every time.
Ingredient Notes
To make these delicious Chocolate Brownie Cookies, you will need the following ingredients (full measurements in recipe card below):
- semi-sweet chocolate - use good quality chocolate for the best flavor. You can also chop up a chocolate bar instead of using chocolate chips.
- butter - use unsalted butter for better control over the salt content in the cookies.
- granulated sugar - one of the sweeteners in these chocolate cookies. Be sure to measure accurately, as too much or too little sugar can affect their texture.
- light brown sugar - adds a caramel-like flavor to the cookies and helps to keep them moist. You can use dark brown sugar for a stronger molasses flavor.
- eggs - make sure the eggs are at room temperature for better incorporation into the batter. Cold eggs can cause the batter to curdle.
- vanilla extract - adds flavor to the cookies. Use pure vanilla extract for the best flavor.
- all-purpose flour - make sure to measure accurately, as too much flour can make the cookies dry and crumbly. Use a scoop and level method or a kitchen scale for the most accurate measurement.
- unsweetened cocoa powder - use a good quality cocoa powder for the best flavor. You can also use Dutch-processed cocoa powder which will give the cookies a darker color and a milder flavor.
- baking powder - helps the cookies to rise and become more cake-like in texture.
- salt - important for flavor balance. Use a fine-grain salt and measure accurately, as too much or too little salt can affect the taste of the cookies.
- flaked salt - this is optional to sprinkle on top of the cookies.
Baking Tools
You will also need the following baking tools and equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- cookie scoop
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
How to Make the Best Brownie Cookies
- Melt the chocolate. Melt the chocolate with butter in a medium heatproof bowl over a pan of simmering water. Make sure the bottom of the bowl does not touch the water, or you will burn the chocolate. Whisk until melted and smooth. Remove from heat and let it cool down for a few minutes.
- Beat together the wet ingredients. In a large mixing bowl, combine the eggs, granulated sugar, and brown sugar. Beat with a hand mixer (or with a stand mixer fitted with the whisk attachment) on medium speed for 4-5 minutes. The mixture will the fluffy and shiny. Stir in vanilla.
- Add chocolate. Gradually, pour the chocolate mixture into the egg mixture, and continuously whisk together until combined, about 1 minute.
- Add dry ingredients. Whisk together the flour, cocoa powder, and salt in another mixing bowl. Add the dry ingredients to the wet ingredients and fold together using a large silicone spatula until just combined.
- Scoop cookies. Line two large baking trays with parchment paper or silicone baking mats. Use a medium cookie scoop to scoop out 1.5 to 2 tablespoons of cookie dough. Place the cookie balls onto the lined baking sheet, spaced at least 3 inches apart as they will spread during baking (you can fit about 6 on a large cookie sheet).
- Bake. Bake in a 350F preheated oven for 12-13 minutes, until edges look set. Do not overbake. The cookies may not look done in the middle, but they will continue to cook and set as they are cooling. Allow them to cool for 10 minutes on the baking sheet before carefully transferring to a wire cooling rack to cool completely.
- Serve. Serve with a sprinkle of flaked salt on top, if desired.
Recipe Variations
- Add nuts. For extra crunch, chop up some walnuts, pecans, or hazelnuts and add them to the cookie dough for some added crunch and nutty flavor.
- Make them minty. Add a teaspoon of peppermint extract to the cookie dough for a refreshing and festive twist on classic brownies.
- Add caramel. Top each cookie with a dollop of caramel sauce or add chopped caramel candies to the dough for a gooey and decadent treat.
- Add chocolate chips. For an extra texture, you can add additional chocolate chips to the cookie dough before baking.
- Add a chocolate drizzle. Melt some dark chocolate and drizzle it over the cookies for an elegant and sophisticated look that will impress any chocolate lover.
- Experiment with different types of chocolate. Instead of using just semi-sweet chocolate, try using a combination of dark, milk, and white chocolate to add even more depth to the chocolate flavor.
How to Serve
Here are some ideas for the many ways to serve these Brownie Cookies:
- As a dessert. The most obvious is to serve them warm or at room temperature as a dessert or snack. They are especially delicious when served warm with a scoop of Vanilla Ice Cream on top. The warm, gooey cookie paired with the cold, creamy ice cream creates a perfect balance of flavors and textures.
- With a drink. Brownie cookies pair well with coffee or tea, making them a great choice for an afternoon snack or breakfast treat. They are also really good dipped in a tall glass of milk.
- As a gift. Brownie cookies make a thoughtful and tasty gift for family and friends. You can wrap them in a festive box or tin and add a ribbon or bow for a special touch.
- On a dessert table. Chocolate brownie cookies are perfect for parties and gatherings. You can arrange them on a platter alongside other sweets and treats or display them in a decorative jar or bowl for guests to enjoy.
Recipe Tips and Tricks
- Beat the eggs well. Make sure to spend the whole 4-5 minutes beating the eggs with the sugars in step 3. This is what makes sure the cookies achieve that classic crackly top.
- Space out the cookie dough. Place the cookie dough balls at least 3 inches apart in the baking pan to give them space to spread and cook evenly.
- Do not over bake the cookies. Take out the cookies once the edges look set. The cookies may not look done in the middle, but they will continue to bake with the residual heat and set as they are cooling.
- Add a sprinkle of sea salt. For a sweet and salty flavor combination, sprinkle a little bit of sea salt on top of each cookie before baking. It will enhance the chocolate flavor and make the cookies even more delicious.
- Make ice cream sandwiches. Take your brownie cookies to the next level by using them to make ice cream sandwiches. Simply sandwich a scoop of your favorite ice cream between two cookies and enjoy!
Storing and Freezing Instructions
How to Store
Make sure that the brownie cookies are cooled to room temperature before storing them. If you store cookies while they are still warm, it will create steam and become soggy. Place cooled leftover chocolate brownie cookies in an airtight container in a cool, dry area on your counter or pantry and they will stay soft for about 3-4 days. You can also refrigerate them for a week, however, the longer they are stored the less moist they will be.
How to Freeze
Brownie cookies freeze well both baked and before baking. To freeze baked cookies, let them cool completely first, then store in an airtight container or freezer bag for up to 3 months. When ready to serve, allow them to thaw overnight in the refrigerator and then reheat or place on the counter to bring them up to room temperature (about 15-20 minutes).
How to Freeze Cookie Dough
To freeze brownie cookie dough, scoop out the cookie balls and place on a lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1-2 hours until hard. Then, transfer the cookie dough balls into a freezer bag and store for up to 3 months. To bake, thaw the cookie dough balls in the refrigerator overnight. Then, bake according to recipe instructions.
More Chocolate Cookie Recipes
- 50 Best Cookie Recipes
- Double Chocolate Chip Cookies
- Chocolate Thumbprint Cookies
- Hot Chocolate Cookies
- Chocolate Crinkle Cookies
- Chocolate Shortbread Cookies
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.
Lentil Stew
Lentil Stew is a hearty and filling vegan meal loaded with vegetables like carrots and potatoes and seasoned well with aromatic turmeric, paprika, and Italian seasoning. This vegetarian stew comes together in just 45 minutes, making it perfect for busy weeknight dinners.
This lentil stew with potatoes actually only requires ten minutes of active preparation to get the beans ready for simmering until they become tender and the broth reduces to the perfect consistency. Chunks of soft potatoes are the perfect addition to the stew to break up the texture of the lentils and soak up lots of flavor. Serve it hot off the stove for coziest results!
Why You'll Love This Lentil Stew
- One-pot entree. Minimize dirty dishes without sacrificing flavor! This lentil stew with potatoes is made all in the same pot once you've soaked the lentils. Added in succession, the vegetables and lentils cook together with the spices to make this aromatic stew without requiring any multitasking.
- Made with common ingredients. This vegan stew relies on pantry staples and everyday ingredients - dried lentils, potatoes, onions, carrots, and common spices for substance and flavor. The perfect thing to make when you're in between grocery shopping trips.
- Easy and healthy vegan dish. Whether you're plant-based yourself, cooking for plant-based loved ones, or just looking for a meatless meal idea, this nutritious vegan and vegetarian lentil stew is a satisfying, easy-to-make dish. It's also great for gluten-free diets. It is a delicious, nutritious, and filling meal to make tonight!
- Great for meal prep. This lentil stew with potatoes and carrots also reheats very well and makes for amazing leftovers the next day (or two!) - which also makes it a great recipe to meal prep. Store in meal prep containers along with Steamed Rice for easy reheating for work lunches throughout the week.
Ingredient Notes
To make this easy Lentil Stew with Potatoes, you will need the following ingredients (full measurements in recipe card below):
- brown lentils - green lentils or Puy lentils are both acceptable substitutes for the brown lentils in this recipe.
- olive oil - if you don't have olive oil, use an equal measure of avocado oil or vegetable oil.
- onion - white or yellow onions work best in soups and stews, but red onion will work if that's all you have.
- turmeric - an equal measure of ground cumin or a mild curry powder can be substituted for the turmeric. Note that the flavor will be different.
- carrots - parsnips or beets are a great substitute to use in this stew instead of carrots.
- russet potato - Yukon gold potatoes are a close substitute for russets.
- garlic - mincing fresh garlic always offers the best flavor, but you can use pre-minced garlic instead. Use 1 teaspoon of minced garlic per clove called for in the recipe.
- tomato paste - you can use tomato puree in place of tomato paste, just triple the amount!
- vegetable broth - you can opt to use chicken or beef broth instead, but it will change the nature of the dish and it will no longer be vegan or vegetarian friendly. You can also just use water but it will make it less flavorful so you may want to add more seasoning.
- Italian seasoning - if you don't have a ready-made blend, you can make your own Italian seasoning by combining rosemary, basil, thyme, oregano, and marjoram.
- paprika - cayenne or chili powder can add a bit of similar flavor, but reduce the measurement and season cautiously if using these.
- salt and pepper
You will also need measuring cups and spoons and large saucepan.
How to Make the Best Lentil Stew
- Soak lentils. Add lentils to a large mixing bowl and sort out any debris, then rinse and drain. Pour boiling water on top, enough to cover the lentils, and let it soak for 5 minutes. Drain the lentils, then rinse and drain.
- Sauté onions. Meanwhile, in a large saucepan, heat the oil over medium heat. Add the onions and turmeric, then stir together until onions are all evenly coated yellow. Sauté the onions until soft and translucent, about 3 minutes.
- Add veggies. Stir in carrots and potatoes, and continue to cook until starting to brown, about 5 more minutes. Add the garlic and stir to cook until fragrant, about 1 minute.
- Add lentils and base. Add the soaked lentils, tomato paste, broth, Italian seasoning, paprika, salt, and pepper, and stir to combine. Bring to a boil over high heat.
- Simmer. Turn the heat to medium-low and simmer uncovered for 30 minutes, or until the potatoes and carrots are tender. Keep an eye on the lentils. If you notice the water content is very low, add ½ cup of water at a time until you reach your desired consistency.
- Season. Season with extra salt and pepper to taste, if needed.
Recipe Variations
- Add more vegetables. Lentil stew can be made more nutritious by adding even more vegetables such as sweet potatoes, celery, bell peppers, zucchini, and spinach.
- Switch up the spices. Experiment with different spices when making lentil stew. Try cumin, coriander, and paprika to add a flavorful kick.
- Consider adding meat or protein. If you prefer a meaty lentil stew, you can add cooked chicken, beef, sausage, or chorizo. Alternatively, you can also add protein-rich ingredients such as tofu or tempeh.
- Make it spicy. For all spicy food lovers, give this lentil stew a kick and add in chili powder and/or cayenne powder.
- Give it an Indian twist. Instead of using Italian seasoning, season this stew with garam masala, turmeric, and cumin to give it an Indian flavor. You can also add some spinach or kale to make it more nutritious.
- Make it creamy. Add in some coconut milk to give the stew a creamy flavor.
How to Serve
We love serving this Lentil Stew in the fall and winter seasons when you are craving a hearty and filling comfort food that is healthy - but it works any time of the year. Serve it for lunch or dinner on its own with a spoon or with a side of grains for dipping. Some of our favorites are:
- Rice: Try Steamed White Rice, Coconut Rice, Broccoli Rice, or Basmati rice.
- Bread: Try Pita Bread, Garlic Naan Bread, Skillet Dinner Rolls, or Homemade Biscuits.
This lentil stew with potatoes and carrots also tastes really delicious with a small splash of vinegar or lemon juice help brighten and balance the flavors of the stew.
Recipe Tips and Tricks
- Soak the lentils. Soaking the lentils briefly before cooking will help reduce cooking time and improve their texture.
- Use broth. We recommend using broth in this stew instead of plain water as it can add flavor to your lentil stew. If you use just water, that is fine too - just be sure to season it well with extra salt and pepper.
- Adjust the consistency. You can adjust the consistency of the stew to your liking, but odds are that you'll want something to soak up every last bit of the aromatic, spicy broth. Steamed rice or toasted bread can do the trick.
- Serve with extra toppings. You can add some fresh herbs, grated cheese (or a plant-based alternative), sour cream, or a dollop of yogurt to add more flavor and texture to your lentil stew and to customize it to your tastes.
- Make ahead. Make a large batch, and store leftovers in the fridge or freezer and quickly thaw
Storing and Freezing Instructions
How to Store
Let the lentil stew cool completely, then transfer it to an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat on the stovetop over medium-low heat until warmed through, or microwave in short bursts until heated to desired temperature.
How to Freeze
Transfer the lentil stew into a freezer-safe container or freezer bag and freeze for up to 3 months. Allow the stew to thaw in the refrigerator overnight before reheating and serving.
More Lentil Recipes
- How to Cook Dried Beans
- 20 Minute One Pot Lentils
- Persian Lentil Soup
- Warm Lentil Salad
- Coconut Curry Lentil 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.
Baked Sweet Potato Wedges
Baked Sweet Potato Wedges are crispy, delicious, and flavorful. They are well-seasoned with an assortment of spices that makes them salty, savory, and sweet, with a hint of heat. Serve these sweet potatoes as an appetizer with homemade honey mustard sauce or as a side dish for any occasion.
Plus, it's so easy to make roasted sweet potato wedges at home, even for beginners. You will need just 10 minutes of prep time before they are ready to pop into the oven or air fryer. I suggest you double up when feeding a crowd because these disappear so fast. They're kid-friendly and adults love them too.
Why You'll Love these Baked Sweet Potato Wedges
- Quick and easy to make. This recipe is easy to make with just a few simple steps. Just chop the sweet potatoes, season, and bake. It takes about 5-10 minutes of prep time before they are ready to pop into the oven for about 20 minutes. Plus, you can cook them even faster in the air fryer!
- Delicious and flavorful. These baked sweet potato wedges have the best texture - crispy on the outside and soft and tender inside. Plus, they are delicious and well seasoning with a variety of spices which gives them the best flavor. But you can totally customize the flavor by switching up the seasoning. Simplify it, spice it up, or make it cheesy. See all our recipe variations below.
- A vegetarian side dish. Baked sweet potato wedges are perfect when you are craving a vegetarian side dish that isn't steamed veggies. They are vegan and gluten-free too to satisfy all dietary needs.
- Homemade honey mustard dipping sauce. Everyone loves a good dipping sauce. You can serve these with a store-bought honey mustard or any other dip, but I love making my own. You can use any type of mustard you have available in your fridge, mix in lots of good honey and you've got a seriously delicious, tangy accompaniment for these wedges.
Ingredient Notes
To make these easy Baked Sweet Potato Wedges, you will need the following ingredients (full measurements in recipe card below):
- sweet potatoes - look for sweet potatoes that are firm and free of blemishes or soft spots. You can use any variety of sweet potatoes, but some popular ones are the orange-fleshed ones or the purple-skinned ones.
- vegetable oil - avocado oil or olive oil are suitable replacements for vegetable oil in this recipe.
- seasoning - we use a blend of seasoning including salt, cumin, chili powder, oregano, onion powder, garlic powder, cinnamon, and cayenne powder. You can also use this recipe as a base and experiment with different seasonings.
- cilantro - if you don't like cilantro, try a different soft herb like parsley, rosemary, basil, or dill.
You will also need measuring cups and spoons, mixing bowls, and half sheet baking pan.
How to Make the Best Baked Sweet Potato Wedges
- Prep sweet potatoes. Slice the sweet potatoes in half lengthwise. Cut each half into 3 equal wedges, for a total of 6 wedges per potato.
- Season. Place potatoes in a large mixing bowl. Add oil, salt, cumin, chili powder, oregano, onion powder, garlic powder, cinnamon, and cayenne powder. Toss to combine.
- Bake. Line a large half sheet baking pan with parchment paper. Place up the wedges in a single layer on the baking sheet. Bake in a 425 F preheated oven for 20-25 minutes, or until the largest wedges are tender.
- Make dipping sauce. Meanwhile, make the honey mustard dipping sauce by mixing together dijon mustard and honey in a small mixing bowl.
- Serve. Top the baked sweet potato wedges with chopped cilantro and serve with honey mustard dipping sauce.
Air Fryer Sweet Potato Wedges
You can also cook crispy sweet potato wedges even more quickly in the air fryer. Place the seasoned sweet potato in the air fryer basket in a single layer (you may have to cook in batches). Air fry at 375F for 15-18 minutes, until golden brown and tender. Flip the wedges halfway through cooking.
Recipe Variations
- Make it cheesy. Sprinkle grated Parmesan cheese or Asiago cheese over your sweet potato wedges before baking for a cheesy and savory flavor.
- Spice it up. Add some heat to your sweet potato wedges by adding extra cayenne pepper before baking. Serve with a side of cool sour cream or Greek yogurt for balance.
- Simplify it. You can simplify these baked sweet potatoes by seasoning them simply with olive oil, garlic, fresh rosemary, and salt. It's fragrant and savory.
- Curry style. Give it an Indian twist by adding some curry powder to your seasoning blend. Serve with a side of cooling cucumber raita or yogurt dip like Tzatziki Sauce.
- Add bacon. Add some smokiness to your sweet potato wedges by baking them with crumbled bacon, a drizzle of maple syrup, and a pinch of salt. So good!
How to Serve
We love serving these Baked Sweet Potato Wedges on their own with our homemade honey mustard dipping sauce. Alternatively, pair them with any dipping sauce that you like such as ketchup, mustard, Tzatziki Sauce, Tahini Sauce, or Ranch Dip.
They also pair well on the side of many entrees. Try it with our favorites:
- Thai Turkey Burgers
- Salmon Bites
- Chicken Nuggets
- Ribeye Steak
- Italian Chicken Skewers
- Classic Hamburgers
Recipe Tips and Tricks
- Cut the sweet potatoes evenly. To ensure that your sweet potato wedges cook evenly, it's important to cut them into similar sizes. Try to cut them into even wedges that are roughly the same thickness.
- Line the baking sheet. To prevent the sweet potato wedges from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
- Use an oven thermometer. Not all ovens operate at the temperature shown on the display. Make sure your oven isn't sabotaging your crispy baked potato wedges by double checking the actual temperature with an oven thermometer and adjust if necessary.
- Serve immediately. Sweet potato wedges are best served immediately, while they are still hot and crispy. Serve them as a snack or side dish with your favorite dipping sauce.
Storing and Freezing Instructions
How to Store
Once the sweet potato wedges cool to room temperature, transfer them to an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat in the oven at 375℉ for 10-15 minutes or in a 375F air fryer for 5-10 minutes until heated through and crisped up.
How to Freeze
Place the sweet potato wedges in a freezer bag or freezer-safe container and freeze for up to 3 months. Reheat them in the oven or air fryer straight from frozen to maintain the texture - adding a few extra minutes to the reheating time.
More Sweet Potato Recipes
- Herb Roasted Sweet Potatoes
- Thai Sweet Potato Yellow Curry
- Sweet Potato Croquettes
- Sweet Potato Soup
- Mashed Sweet Potatoes
- Sweet Potato Casserole with Pecans
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.
Shrimp Alfredo
Shrimp Alfredo is creamy, garlicky, and delicious! Tender fettuccine noodles are tossed in a homemade garlic alfredo sauce and loaded up with succulent shrimp and parmesan cheese. This quick and easy, under 30-minute recipe is a go-to for busy nights and a year-round family favorite!
With just a bit of multitasking, you can make this simple pasta entree completely from scratch. Served warm on its own or with a bread side, it makes a comforting meal after a long day at work or school without taking hours of preparation. But it's fancy enough for special occasions like anniversaries and date nights.
Why You'll Love this Shrimp Alfredo
- Homemade cheesy alfredo sauce. What makes this dish so uniquely delicious and comforting is the rich, garlicky cream sauce. Made with fresh garlic, real heavy cream, and a heap of freshly grated parmesan, this sauce is hard to beat.
- Better than store-bought or restaurant versions. You'll never be tempted to buy a freezer fettuccine alfredo again, because this restaurant-worthy pasta is good down to the last drop of sauce. The wholesome ingredients and perfectly cooked shrimp will have you coming back for seconds!
- Ready in under 30 minutes. This shrimp pasta is as speedy as it is tasty! From start to finish, the whole thing takes only 25 minutes to make, and some of the steps are as simple as boiling water for pasta - which you can totally multitask while cooking the shrimp alfredo sauce making it ready even faster!
Ingredient Notes
To make this delicious and easy Shrimp Alfredo, you will need the following ingredients (full measurements in recipe card below):
- fettuccine - alfredo is traditionally made with fettuccine noodles, but you can use your favorite shape of pasta. Linguine and spaghetti noodles are both common substitutes for fettuccine - just follow the cooking time on the package.
- butter - use unsalted butter for the most control over the flavor. For a more lactose-friendly version, use a vegan butter substitute instead.
- garlic - freshly minced garlic yields the best flavor, but you can use pre-minced garlic at a ratio of ½-1 teaspoon per clove of garlic called for in this recipe.
- vegetable stock - you can use homemade or store-bought stock! You can also try seafood stock or make your own from the shells of the shrimp for a richer seafood flavor.
- heavy cream - if you don't have heavy cream on hand, use an equal amount of whole milk or half-and-half. If you or someone in your family has a dairy sensitivity, try coconut milk or cream instead.
- large shrimp - shrimp from the seafood counter or frozen shrimp are both fine to use - just make sure they're thawed, peeled, deveined, and tails removed before cooking.
- parmesan cheese - Asiago or pecorino romano would work well in place of the parmesan. You can also use a vegan parmesan-style alternative or nutritional yeast.
- parsley - out of fresh parsley? Try using dried parsley or other fresh soft herbs like dill or basil!
- salt and pepper
You will also need measuring cups and spoons, cooking pot, and large skillet.
How to Make the Best Shrimp Alfredo
- Cook pasta. Bring a large pot of water to a boil over medium-high heat. Add fettuccine and a little bit of salt and cook until al dente according to package directions, about 10 minutes for dry pasta (3-5 minutes for fresh fettuccine). Drain the noodles well and set aside.
- Make sauce. While cooking the pasta, heat butter in a large skillet over medium-high heat until bubbly, about 1 minute. Add garlic and sauté until fragrant, about 1 minute. Slowly stir in chicken stock and heavy cream. Bring to a simmer, about 2-3 minutes.
- Add shrimp. Add shrimp and cook for 2-3 minutes on each side until they turn pink.Â
- Add cheese. Add Parmesan cheese and season with salt and pepper. Mix well until smooth and thickened to a desired consistency, about 1-2 minutes.
- Toss in pasta. Add cooked fettuccine and toss well to coat.
- Serve. Garnish with parsley and extra Parmesan, if desired, and serve warm.
Recipe Variations
- Change the protein: Change the protein in this dish by using shredded chicken, oven baked chicken or bacon.
- Add veggies. Feel free to add some cooked veggies into the sauce for a heartier option. Some favorites are mushrooms, asparagus, or tomatoes. You can also stir in a few handfuls of spinach or baby kale at the end until wilted (in the last minute of cooking).
- Garnish with fresh herbs. We garnished with fresh parsley, but you can use other fresh herbs such as basil or oregano. Herbs add a burst of freshness and color to this pasta dish.
- Top with cheese. Add extra cheese by serving with a generous sprinkling of parmesan cheese on top.
How to Serve
This Shrimp Alfredo is delicious served on its own, or make it go a little further with some delicious sides such as steamed veggies (broccoli is a great one!) and breadsticks to scoop up every last bit of creamy sauce. Our favorites are:
For more, see our 30 Side Dishes for Pasta.
Recipe Tips and Tricks
- Cook the pasta al dente. Cook the pasta until it is just tender, but still has some bite to it. This will prevent the pasta from becoming mushy and will result in a better texture when tossed in the homemade alfredo sauce.
- Don't skimp on the shrimp. The shrimp is the star of this dish - without it, it's more of a simple pasta side. Use large or jumbo shrimp (and plenty of it) to keep diners full and satisfied! If you have to use smaller shrimp, increase the amount to beef up the pasta.
- How to prepare shrimp. To prepare the shrimp, cut through the shell along the back with kitchen scissors. Remove the shells (and tails), and rinse to remove the veins. Pat dry each shrimp completely with a paper towel.
- Make extra for a rainy day. This garlicky shrimp alfredo is really freezer friendly! Stash away leftovers or double the recipe and freeze a portion for an easy heat-and-serve meal when you don't have time or energy to cook from scratch.
Storing and Freezing Instructions
How to Store
Transfer cooled shrimp alfredo to an airtight container and refrigerate for up to four days.
How to Reheat
Reheat leftover shrimp pasta on the stovetop over medium-low heat until heated through or microwave on medium power for 60-90 seconds until warm.
How to Freeze
Transfer leftover shrimp alfredo to a freezer-safe, airtight container such as an airtight container or freezer bag and freeze for up to 3 months. When you're ready to eat it, allow it to thaw overnight in the refrigerator and then reheat as directed above.
More Pasta Recipes
- 40 Best Pasta Recipes
- Shrimp Fettuccine Alfredo Pasta Bake
- Creamy Shrimp Pasta with Sun-dried Tomatoes
- Fettuccine Alfredo
- Mascarpone Pesto Pasta
- Creamy Salmon Pasta
Tried this recipe?
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Coconut Maple Walnut Granola
Coconut Maple Walnut Granola is an easy to make snack that is packed with crunch, mildy sweet, and incredibly delicious. With a slightly coconut flavor, pure maple syrup, and three kinds of nuts, this homemade granola has a unique, all-natural flavor that can't be beat. It's also gluten-free, vegan, and refined sugar-free!
With just five minutes of active preparation (and 30 minutes of baking) you can have fragrant, toasty, nutty granola ready for snacking. Eat it on its own or use it as a topping - either way, we guarantee you'll never look at granola the same way again. Serve it warm or at room temperature for best results!
Why You'll Love this Coconut Maple Walnut Granola
- Great for on-the-go snacking! Packed with energy-boosting nuts like walnuts, almonds, and pecans, this granola is the ideal snack for days when you're rushing out the door or running from place to place. Just toss in a snack bag and go!
- So easy to make. Once you try making granola from scratch just once, you may never go back to store-bought. It's so easy and simple to make. You will need about 5-10 minutes of actual prep work before letting the oven do the rest.
- Better than store-bought granola. This homemade maple walnut granola is undeniably better than your usual store-bought granola - it's more cost-effective, customizable, and packed with nutritious ingredients.
- No artificial ingredients. All of the good stuff and none of the junk! Coconut maple walnut granola is made with ingredients you're already familiar with and no artificial flavorings or preservatives, so you can serve it guilt-free. Plus, it's vegan and refined sugar-free too!
- So many ways to eat it. I love granola. I eat it for breakfast over Homemade Yogurt or in a Fruit and Yogurt Parfait or as my morning cereal with milk. I eat it by the handful throughout the day as a snack. I simply cannot get enough.
- A quick energy boost. Granola is my snack of choice when embarking on outdoor activities and going on hikes. It gives me enough energy to make it up the mountain and take in the gorgeous views at the top. I always have a batch of these nutty clusters on hand.
Ingredient Notes
To make this delicious Coconut Maple Walnut 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.
- walnuts - you can buy them whole and chop them yourself or buy them pre-chopped to save time and effort!
- almonds - use slivered almonds (sliced almonds).
- pecans - just like the walnuts, you can chop them yourself or use pre-chopped pecans.
- maple syrup - using processed or artificially flavored maple syrup will change the taste of the granola. You can also use pure honey instead of maple syrup, but note that the recipe will no longer be vegan.
- 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.
You will also need measuring cups and spoons, mixing bowl, and a large half sheet baking pan.
How to Make the Best Coconut Maple Walnut Granola
- Combine dry ingredients. In a large mixing bowl, add oats, walnuts, almonds, and pecans and stir to combine. Set aside.
- Combine wet ingredients. In a medium mixing bowl, add maple syrup, coconut oil, vanilla and cinnamon. Stir well to combine.
- Add wet to dry. Pour the wet mixture into the dry ingredients. Use a wooden spoon to stir well until combined.
- Spread. Line a large half sheet baking pan with parchment paper, a silicone baking mat, or aluminum foil. Spread the granola mixture evenly into the prepared baking sheet.
- Bake. Bake in a 300F preheated oven for 30 minutes, taking the tray out of the oven every 10 minutes and give the granola a good stir. Re-spread the granola and put it back into the oven.Â
- Cool. Remove the granola from the oven and let cool completely before serving and storing.
Recipe Variations
- Customize your mix-ins. This coconut maple walnut granola is delicious as is, but it can be endlessly customized to your taste! Feel free to add your favorite granola staples, like more nuts, chocolate chips, cacao nibs, dried fruit, chia or hemp seeds, or whatever you typically like in granola.
- Intensify the coconut flavor. This granola has a very subtle coconut flavour from the coconut oil. To increase the coconut taste, add ½ cup shredded, unsweetened coconut.
How to Serve
This Coconut Maple Walnut Granola is delicious served on its own as a snack by the handfuls, or in a variety of different ways:
- add it on top of milk or yogurt
- layer it in a fruit and yogurt parfait
- top it on banana toast with honey
- serve over a couple scoops of vanilla ice cream.
Recipe Tips and Tricks
- Don't skimp on the quality! Because this recipe has so few ingredients, the quality of the ingredients really matters. Stick to the best ingredients if you can - you'll be able to taste the difference!
- Use as a topping. Topping a bowl of yogurt, a smoothie, or ice cream with this coconut maple walnut granola adds just the right amount of crunch, making it even more craveable and versatile!
Storing and Freezing Instructions
How to Store
Allow the granola to cool completely before transferring to an airtight container or Ziploc bag. Store at room temperature out of direct sunlight and away from heat or moisture for up to 2 weeks or until stale. The shelf life of this homemade granola will depend on your climate.
How to Freeze
To freeze the granola, make sure to store it in a freezer-safe container or freezer bag and freeze it for up to 6 months.
More Granola Recipes
- 50 Best Breakfast Ideas
- Cinnamon Apple Granola
- Gingerbread Granola
- Almond Cranberry Granola Bars
- Almond Pecan Granola
- Fruit and Yogurt Parfait with Granola
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.
Robin's Egg Cupcakes
Robin's Egg Cupcakes are a fun and festive treat you need to try this Easter. Moist and fluffy vanilla cupcakes are topped with blue buttercream frosting, mini eggs, and speckled with chocolate. They are just as delicious as they are pretty to look at.
Follow our easy step-by-step tutorial and have fun making these Easter cupcakes in under one hour - or even faster if you get the kids to help. These cupcakes are the perfect holiday dessert to enjoy at Easter parties or to package up and gift to family and friends.
Why You'll Love these Robin's Egg Cupcakes
- A beautiful dessert. These gorgeous cupcakes are topped with pale blue, melt-in-your-mouth buttercream icing that actually tastes good and is topped with mini eggs and speckled with chocolate which makes look so cute AND taste so good.
- Easy homemade recipe. These vanilla cupcakes and the buttercream are all made from scratch - no boxed cake mixes or ready-made buttercream icing here! It is so easy to make bakery style cupcakes in your very own kitchen.
- Simple ingredients. This recipe requires a few basic pantry and refrigerator staples like flour, baking powder, butter, and eggs. No artificial ingredients here! So if you like to bake, you will likely already have most (if not all) of these ingredients already at home.
- Totally customizable. Robin's egg cupcakes are fun to decorate with icing and chocolate eggs - and you can get even more creative with other edible embellishments if you like. Change up the color of the icing, top with different candies, or add sprinkles.
- Perfect as gifts. Place these cute Easter cupcakes in a box or wrap and tie with a ribbon. They are a great thoughtful gift for family and friends.
Ingredient Notes
To make these festive Robin's Egg Cupcakes for Easter, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - ideal for making perfectly soft and fluffy cupcakes.
- baking powder - the leavening agent used to make the batter rise as it bakes, making the cupcakes tender and crumbly.
- salt - omit the salt in the recipe if using salted butter.
- butter - if you have salted butter, make sure to omit the salt in this recipe to balance the flavors.
- white sugar
- eggs - binds the ingredients together and give the cupcakes a richer flavor, structure, and nice golden color.
- vanilla extract - use the same amount of vanilla bean paste for a slight flavor boost.
- buttermilk - you can also substitute with whole milk.
- confectioners' sugar - this powder-like sugar will give you a smooth and silky buttercream icing.
- food coloring - you will need a couple drops of blue liquid food coloring for these cupcakes. You can also use gel food coloring if that is what you have on hand.
- heavy cream - or milk to thin out the icing to the desired consistency of buttercream.
- mini eggs - we used Cadbury mini eggs but you can use any kind of chocolate eggs.
- cocoa powder - we mix this with vanilla extract to create perfect speckles.
Baking Tools and Equipment
You will also need the following baking tools and equipment:
- 12-cup muffin pan
- cupcake liners
- measuring cups and spoons
- mixing bowls
- hand mixer and/or stand mixer
- wire cooling rack
- large and small piping bags
- Wilton 8B piping tip (open star tip)
- couplers (for securing the tips to the piping bags)
How to Make the Best Robin's Egg Cupcakes
First, make the vanilla cupcakes.
- Prep. Preheat oven to 350°F and prepare 2 cupcake pans with 14 cupcake liners total.
- Combine dry ingredients. In a medium mixing bowl, add flour, baking powder, and salt, and whisk well to combine. Set aside.
- Combine wet ingredients. In a large mixing bowl, add the melted butter and white sugar. Beat together using an electric hand mixer for 1-2 minutes. Add in the eggs and vanilla, and beat well with the mixer for 2-3 minutes, or until well combined and volumized.
- Combine ingredients together. Add ⅓ of the dry mixture into the batter and mix on low speed until combined. Add ½ of the buttermilk and beat again on low until combined. Continue by adding and beating the dry mixture and the buttermilk, finishing with the dry mixture.
- Scoop batter. Use a cookie scoop or spoons to evenly scoop and disperse the batter into the prepared cupcake liners (14 total), filling them each â…” full.
- Bake. Place the pan into the oven and bake for 18-20 minutes, or until a toothpick inserted into the middle of one of the cupcakes comes out clean.
- Cool. Allow the cupcakes to cool for 5 minutes in the pan, then transfer them onto a wire cooling rack to cool completely. Allow to cool completely before frosting.
Next, make buttercream frosting.
- Make the buttercream. Add butter into a large mixing bowl (or stand mixer fitted with the whip attachment). Beat on high for 3-5 minutes, until the butter looks fluffy and pale. Sift the confectioners' sugar into the butter, and beat on low until combined.
- Color the icing. Add in the vanilla, food colouring, and 1 tablespoon of milk. Add up to 2 tablespoons more milk until you reach your desired consistency. Beat for another 1-2 minutes, or until fluffy and well combined.
Next, decorate the cupcakes.
- Transfer icing to piping bag. Place the frosting into a large piping bag fitted with a Wilton 8B tip.
- Pipe frosting. Carefully pipe one layer of frosting in a circular ring pattern onto each cupcake.
- Add mini eggs. Place 3 mini eggs onto the centre of each frosted cupcake.
Finally, add speckles.
- Combine ingredients. In a small mixing bowl, whisk together the cocoa and vanilla until smooth.
- Create speckles. Using a clean, stiff paint or pastry brush, dip the brush into the cocoa mixture, then gently shake off any excess. While holding the brush with one hand, use the other hand to pull the bristles back, point at the cupcake (aiming for the frosting and eggs), then slowly release the bristles to create the speckles.
- Dry. Repeat with remaining cupcakes. Allow speckles to dry before serving.
Recipe Variations
- Change the cupcake base. Instead of making these cupcakes with a vanilla base, you can use any cake flavor you'd like. Try making them with Funfetti Cupcakes, Chocolate Cupcakes, or Red Velvet Cupcakes.
- Add coconut. Add shredded coconut to the vanilla cupcake batter and top with blue-tinted buttercream frosting. Garnish with mini eggs and extra shredded coconut on top.
- Change the flavor of the buttercream. You can even change up the flavor of the homemade buttercream. Add some lemon zest for a lemon twist, or some almond extra for a nutty twist.
How to Serve Easter Cupcakes
These Robin's Egg Cupcakes are the star of the show on any dessert table, so why not display them in a way to make them shine? Here are a few ways on how you can serve them:
- Use cake or cupcake stands. A cupcake stand gives these Easter cupcakes some elevation to stand out and shine. Cupcake or cake stands are also a great way to save some space on. the dessert table.
- Make a dessert board. Think of a Charcuterie board - but with desserts. Use any board shape you like and place these cupcakes on top. Then arrange other delicious Easter treats around the board. Try Mini Egg Easter Fudge, Easter Egg Sugar Cookies, Chocolate Covered Strawberries, candies, and sprinkles.
- Place them in single-serve boxes. If you are planning to use them as a thoughtful party favor to takeaway, place these mini egg cupcakes in festive boxes or wrap them individually.
Recipe Tips and Tricks
- Careful with mixing. Do not overmix your batter. Mix until everything is just combined, a few small dry spots are fine. Overmixing will result in dry, chewy cupcakes.
- Do not overfill. Pour the batter only â…” of the way. The cupcakes will rise as they bake, so doing this ensures they have plenty of room to expand without spilling over. Plus, you want to leave enough room to add icing instead of having the cupcakes rise up too much.
- Cool before icing. The cupcakes should be cool before adding the buttercream icing, or else it will just melt into it and create a soggy mess.
- Use a Ziploc bag to ice the cupcakes. Not a professional frosting piper? That's okay! If you don't have a piping bag handy, you can still decorate the cupcakes with a simple swirl of frosting by using a Ziploc bag with a corner cut out.Â
Storing and Freezing Instructions
Make Ahead Instructions
If you're hosting an Easter party, you can make these cupcakes a few days ahead of time and store them at room temperature unfrosted until you're ready to decorate them the day of the party. This will keep them soft and moist.
You can also make the buttercream frosting in advance and keep it in an airtight container in the fridge for up two weeks or up to 3 months in the freezer. If frozen, allow it to thaw in the fridge overnight before using.
How to Store
Once the cupcakes have cooled, you can place them in an airtight container and store them at room temperature in a dry, cool area for up to three days. If you want to store them longer, place them in the fridge for up to 5 days. Note that they may loose some moisture and dry out when stored in the fridge.
How to Freeze
You can also freeze these Easter cupcakes. If you are planning to do this, I recommend freezing them before frosting.
- Freeze before frosting: Wrap the unfrosted cupcakes in plastic cling wrap and place them in a freezer-friendly airtight container or freezer bag and freeze for up to three months. Allow them to thaw overnight in the refrigerator before icing and serving.
- Freeze after frosting: If you've already frosted the cupcakes, you can still freeze them. Place frosted cupcakes on a baking tray and freeze until hard, about 1 hour. Then, wrap them tightly in plastic cling wrap, and then place in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight before serving.
More Easter Dessert Recipes
- 30 Best Easter Desserts
- Bunny Ears Easter Cupcakes
- Mini Egg Easter Fudge
- Easter Egg Sugar Cookies
- Carrot Cake Cookies
- Mini Egg Cookies
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 Parmesan Green Beans
Lemon Parmesan Green Beans are the perfect side to almost any entree dinner meal - buttery, lemony, and cheesy. This quick side dish is easy to make using 8 simple ingredients in just 20 minutes.
Serve these sauteed green beans whenever you need a quick side dish for dinner on busy weeknights or for fancy dinner parties too. This side is a staple in my home because fresh green beans are available all year long -and it may become a staple in yours too.
Why You'll Love these Lemon Parmesan Green Beans
- Cheesy, lemony goodness. This recipe is simple. Boil your beans, sauté them, then garnish with lemon and cheese. But trust me, you're not missing out on any flavor here. The balance between acidic lemon and fragrant parmesan are what make these lemon parmesan green beans so good.
- You just need 20 minutes. You'll need about 10 minutes to prep your ingredients and 10 to cook. These cheesy green beans are so easy to make that you can cook them quickly alongside other dishes.
- Serve them any time of the year. You can find fresh green beans at your local supermarket any time of the year - although you may find the freshest sometime between May and October. Nonetheless, there's never a bad time for green beans. So, you can enjoy this easy recipe all year long!
Ingredient Notes
To make these easy Lemon Parmesan Green Beans, you will need the following
ingredients (full measurements in recipe card below):
- green beans - fresh green beans work best. Look for fresh green beans that are bright in color and snap easily when bent. Avoid beans that are wilted or have brown spots. You could also use frozen French cut green beans. Just be sure to adjust the cooking time and cook them through to make sure the centers aren't cold.
- butter - olive oil or other neutral oil with a high smoke point would also work.
- onion
- garlic - freshly chopped garlic always adds the most flavor, but you can also use pre-minced garlic if you've got some on hand.
- lemon juice - If you're out of fresh lemons, concentrated lemon juice is fine to use, too.
- Parmesan cheese
- salt and pepper
- lemon - lemon wedges or slices are optional, for serving.
You will also need measuring cups and spoons, large cooking pot, and large skillet.
How to Make the Best Lemon Parmesan Green Beans
- Blanch cook green beans. Add green beans in a large pot of boiling water and blanch cook until tender, about 2-3 minutes. Drain under cold running water for a minute and set aside
- Sauté aromatics. In a large skillet, heat butter over medium-high heat until melted and bubbling, about 2 minutes. Add onion and garlic and sauté until fragrant, about 1 minute.
- Add green beans. Stir in the blanched green beans and cook until warmed through, about 1-2 minutes.
- Season. Add lemon juice, Parmesan cheese, salt, and pepper. Toss well to coat.
- Serve. Serve immediately with lemon wedges or slices on the side or a sprinkle of lemon zest and extra grated parmesan on top (if desired).
Recipe Variations
- Add nuts. Sprinkle some roasted nuts on top before serving such as pine nuts or almonds. Adding roasted sliced almonds basically turns it into a cheesy Green Beans Almondine.
- Add herbs. Add chopped fresh herbs, such as thyme, rosemary, or basil, to the lemon parmesan green beans for extra flavor.
- Add balsamic vinegar. Drizzle balsamic vinegar or a balsamic reduction over the green beans for a tangy and sweet flavor.
- Add bacon. Bacon always makes green beans even better. Crumble some cooked bacon on top for added smoky and savory flavor.
- Spice it up. Add a pinch of red pepper flakes to the green beans for a bit of heat.
How to Serve
These Lemon Parmesan Green Beans are best served fresh alongside almost any dinner
meal. Pair it alongside:
- Oven Baked Chicken Breast and Broccoli Rice
- Garlic Butter Salmon and Oven Roasted Vegetables
- Miso Black Cod and Mascarpone Mashed Potatoes
- Garlic Butter Steak Bites and Skillet Dinner Rolls
- Balsamic Chicken Kabobs and Roasted Potato Wedges
- Stuffed Eggplant and Homemade Pita Bread
Recipe Tips and Tricks
- Blanch the green beans. Don't skip this first step of the recipe. Blanching the green beans in boiling water before cooking helps to lock in their color and nutrients.
- Use good quality Parmesan cheese. Use freshly grated parmesan cheese for the best flavor. Avoid using pre-grated cheese, which can be dry and lacking in flavor - which is especially noticed in a recipe like this with simple ingredients where the Parmesan will shine.
- Garnish with lemon zest. Finely grate some lemon zest over the top of the green beans before serving for an extra burst of flavor.
- Serve immediately. Serve the lemon parmesan green beans immediately after cooking to ensure that they are at their freshest and most flavorful.
Storing and Freezing Instructions
How to Store
Allow lemon parmesan green beans to cool completely. Then, store in an airtight container in the fridge for 3-5 days.
How to Reheat
When reheating cooked green beans, you must be careful not to overcook them. I recommend heating them over medium-low heat on the stove or popping them into a conventional or toaster oven for 2-4 minutes at 350F.
How to Freeze
Place leftover green beans in a freezer bag and freeze for up to 3 months. To thaw, transfer to the fridge overnight and reheat in the microwave or on the stovetop over medium heat.
More Green Bean Recipes
- 15 Best Green Bean Recipes
- Green Beans Almondine
- Green Beans with Bacon
- Pesto Green Beans
- Green Bean Fries
- Sautéed Garlic Green Beans
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.
Deviled Egg Salad
Deviled Egg Salad is the perfect spring side dish! It has the signature tang and smokiness of deviled eggs with the pillowy texture of egg salad, so you no longer have to choose between the two. Packed with fresh vegetables and dressed with a creamy sauce, you'll love this take on the classic Easter dish.
In just half an hour, you can whip up and serve this deviled egg salad completely from scratch - and leftovers store really well for days to come. It's a great recipe to serve for picnics and potlucks, a simple lunch, or a fancy meal (try it alongside your Easter ham!).
Why You'll Love this Deviled Egg Salad
- Best of both dishes. This deviled egg salad combines two beloved sides and incorporates the best of both of them - the ease and texture of egg salad with all the flavor and trimmings of deviled eggs! It's the perfect combination.
- Quick and easy to make. If you can boil an egg and chop a vegetable, you can make this deviled egg salad. It takes just thirty minutes and requires almost no cooking (aside from boiling eggs). From there, it's mostly just chopping and mixing!
- Perfect Easter side dish. Deviled eggs are practically mandatory at an Easter brunch, but this egg salad will have you never looking back. It's faster and easier to make than deviled eggs but has all the classic flavors. Plus, you have more options to serve it with such as with crackers and veggies for dipping or in a sandwich.
Ingredient Notes
To make this delicious and easy Deviled Egg Salad, you will need the following ingredients (full measurements in recipe card below):
- eggs
- chives - green onions will also work. Just chop them finely.
- celery
- red bell pepper - you can also use orange or yellow bell pepper if you don't have red bell pepper on hand.
- mayonnaise - homemade or store-bought mayo are both fine to use.
- Dijon mustard - stone ground mustard can be used in place of the Dijon mustard.
- lemon juice - fresh squeezed lemon juice has the best flavor and simplest ingredients, but you can use concentrate if necessary.
- paprika - you can also use chili powder or just a hint of cayenne pepper, but the taste will be altered slightly if you use a substitute.
- garlic powder - if you don't have garlic powder, you can use half to one whole clove of garlic, minced finely.
- salt and pepper
You will also need measuring cups and spoons, medium saucepan, and mixing bowls.
How to Make the Best Deviled Egg Salad
- Boil eggs. Place eggs into a medium saucepan and cover completely with water by an inch. Bring to a boil over high heat. Then remove from heat, cover the saucepan with the lid, and set aside for 12 minutes in the boiling water. (You can also steam cook the eggs in a steamer basket for 15 minutes). Drain the water and fill with cold water to cool down the eggs quickly.
- Chop eggs and combine. Once eggs are cool, peel and finely chop them or use a grater to grate them. In a large mixing bowl, combine the chopped eggs, chives, celery, and bell pepper.Â
- Make sauce. In a small mixing bowl, whisk together the mayonnaise, mustard, lemon juice, paprika, and garlic powder until smooth.
- Combine ingredients. Add the sauce to the egg mixture. Stir with a spoon to mix well. If salad seems dry, add a little more mayonnaise to reach desired consistency. Season with salt and pepper to taste.
- Serve. Serve immediately or store in the refrigerator for up to 5 days.
Recipe Variations
- Make it spicy. Add some heat to your deviled egg salad by adding chopped jalapenos, hot sauce, or a sprinkle of cayenne pepper.
- Add bacon. Add crispy chopped bacon and shredded cheddar cheese for a smoky and cheesy twist.
- Add avocado. Mix in some mashed avocado to make an avocado deviled egg salad. It's creamy and healthy twist.
- Freshen with herbs. Add chopped fresh dill or parsley for a refreshing and herbaceous flavor.
- Add pickles. Add chopped pickles or pickle relish to the deviled egg salad for a tangy and crunchy twist.
How to Serve
This Deviled Egg Salad is delicious served as a dip with crackers, veggie slices, or crisp lettuce for dipping and scooping -as a crunchy vehicle for getting more of this delicious egg salad to your tastebuds quickly. You can also serve it as a sandwich spread in between a croissant or bread.
Egg Salad is a classic potluck dish that is great for taking to work parties and lunches. Some other easy to make dishes that go along with it are:
For more ideas, see our 30 Best Potluck Recipes.
Recipe Tips and Tricks
- Prep ingredients ahead for fast assembly. Planning to host for Easter or taking a dish with you to a potluck? Boil and peel the eggs and chop the vegetables for easy preparation on the day of.
- Don't rush the eggs. It's imperative that you exercise patience and let the eggs cool down completely before preparing them for the deviled egg salad -otherwise, the final dish could become watery.
- Serve at room temperature or chilled. You can serve the salad as is at room temperature or chill before serving: I prefer chilling the deviled egg salad in the refrigerator for at least an hour before serving. This helps the flavors meld together for an ever more delicious and refreshing dish.
Storing and Freezing Instructions
How to Store
Transfer leftover deviled egg salad into an airtight container and refrigerate for up to 5 days.
How to Freeze
It's not recommended to freeze deviled egg salad because the texture will change. But if you want to freeze it, transfer it to a freezer-safe container or freezer bag and freeze for up to 4 weeks. Thaw overnight in the refrigerator before serving cold.
More Egg Recipes
- 20 Best Egg Recipes
- Deviled Eggs
- Egg Muffins
- Mediterranean Scrambled Eggs
- Spring Vegetable Frittata
- Egg Salad Sandwich
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Baked Chicken Quesadillas
Baked Chicken Quesadillas are cheesy, crispy, and delicious. Tender chicken is well seasoned and combined with vibrant bell peppers and silky onions all held together in a tortilla with cheese. Satisfy your Tex-Mex cravings and serve them warm topped with your favorite taco fixings.
Best of all, they are quick and easy to make in 30 minutes! By batch-making these quesadillas in the oven you can feed a small crowd without spending time standing over the stove. Prep the recipe in just ten minutes, sear the chicken, and then pop them in the oven to get crispy and golden for serving.
Why You'll Love these Baked Chicken Quesadillas
- Cheesy chicken and vegetables. These baked chicken quesadillas have the perfect ratio of melty, pull-apart cheese and fresh vegetables - no one minds bell peppers and onions when they're covered in cheese.
- Quick and easy for beginners. Anyone can make delicious quesadillas entrenched with savoury Mexican flavours. This chicken recipe is quick, easy and fun. For starters, you don't have to marinate the chicken. The fajita seasoning provides so much flavour that it's all that you require.
- Better than takeout. This is the perfect recipe to turn to when you're thinking about heading to a drive-thru or ordering takeout from your favorite Tex-Mex restaurant. You can make these restaurant-worthy baked chicken quesadillas faster than it would take to get them elsewhere!
- Family-friendly lunch or dinner. Quesadillas are a favorite of all ages, and this baked chicken quesadilla recipe is easy enough to make for a quick lunch but hearty enough to make for dinner. Plus, the kids will love it too!
Ingredient Notes
To make these easy Baked Chicken Quesadillas, you will need the following ingredients (full measurements in recipe card below):
- chicken breast - you can also use cubed chicken thighs, but the texture of the quesadillas may change slightly.
- fajita seasoning - if you don't have a fajita blend on hand, taco seasoning will work in a pinch! You can adjust the taste using garlic powder, onion powder, and other similar spices. You can also make your own fajita seasoning at home. See the recipe tips below for instructions.
- avocado oil - you can also use vegetable oil or even olive oil - anything neutral with a high smoke point.
- onion - yellow or white onion are best, but you can use whatever kind of onion you like.
- red bell pepper - yellow or orange bell pepper would work if you don't have red bell pepper on hand.
- green bell pepper - green bell peppers have their own distinct flavor, but you can swap them for whatever color bell pepper you have available.
- cooking oil spray - use your favorite kind or replace it with vegetable oil for a similar effect.
- flour tortillas - corn tortillas will also work, but may fall apart more easily. You can try making your own homemade flour tortillas from scratch too. They are easier to make than you think!
- cheddar cheese - Asiago or another hard cheese will work. Get it pre-shredded for convenience or grate it yourself at home!
- Monterey Jack cheese - Colby Jack cheese or more cheddar will also work.
Optional Condiments
- guacamole - homemade guacamole or store-bought are both great for serving these baked chicken quesadillas.
- pico de gallo - make your pico de gallo from scratch or buy a premade pico de gallo from your local grocery store's produce section.
- sour cream - greek yogurt is a perfect substitute for sour cream.
Tools Needed
You will also need measuring cups and spoons, a large mixing bowl, large skillet, and half sheet baking pan.
How to Make the Best Baked Chicken Quesadillas
- Prep. Preheat oven to 425F. Line a large baking sheet with parchment paper. Grease the parchment paper with cooking oil spray or brush with vegetable oil.
- Season the chicken. In a large mixing bowl, add the cubed chicken and fajita seasoning. Toss to coat chicken completely in seasoning. Set aside while oven preheats.
- Cook chicken. In a large skillet, heat oil over medium heat. Add cubed chicken and cook until browned, about 5 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté veggies. In the same skillet, add onion, red pepper, and green pepper. Sauté until soft, about 3-4 minutes. Return the cooked chicken to the skillet and stir to combine with the veggies. Remove from heat and set aside.
- Fill tortillas. Take one tortilla at a time and spread one-quarter of the filling into one side of the tortilla. Sprinkle with a ¼ cup of cheddar cheese and 2 tablespoons Monterey Jack cheese. Fold the tortilla wrap in half and place on the lined baking sheet. Use the back of a flat spatula to gently press the tortilla down so that the top sticks to the mixture. Repeat with the 3 remaining tortillas.
- Bake. Spray the top of the folded tortillas with more cooking spray oil or brush oil on top to help crisp up the tortillas. Place the baking sheet in the middle rack of the oven and bake for 15 minutes until golden brown and crispy and the cheese is melted. If during baking you notice that the tortilla tops and flipping up, carefully press them back down using the back of a spatula or spoon.
How to Cook Quesadillas on the Stove
To cook these chicken quesadillas the traditional way (on the stove), make the filling according to recipe directions. Then, heat a clean skillet over medium-low heat for 1 minute and brush with a little bit of oil. Place one tortilla on the pan. Add the filling and cheese on one half of the tortilla (amounts as directed in the recipe). Fold the empty half of the tortilla over to create a half moon. Cook until the tortilla is crispy and the cheese melts, about 2 minutes per side. Repeat with remaining tortillas.
Recipe Variations
- Switch up the veggies. Mix up the chicken-vegetable filling with other options such as mushrooms, spinach, zucchini, or tomatoes.
- Add some spice. Want to kick up the heat? Add up to one full diced jalapeño when you add the bell peppers for a spicy kick.
- Give it a BBQ twist. Toss your cooked chicken in BBQ sauce before adding it to the quesadilla for a sweet and tangy flavor. Add in some red onions and cilantro too.
- Serve for breakfast. Add scrambled eggs and chopped bacon to your quesadilla filling and serve for breakfast.
- Southwest chicken quesadillas. Add black beans, corn, and diced tomatoes to the quesadilla mixture for a southwestern flavor.
How to Serve
Serve these Baked Chicken Quesadillas with your favorite Mexican condiments such as guacamole, salsa, sour cream, lime wedges, and cilantro. You can also serve them as part of a Mexican fiesta or on Taco Tuesdays with some other classics such as:
- Fish Tacos with Lime Crema
- Shrimp Avocado Tostadas
- Beef Taco Salad
- Pinto Bean Soup (Sopa Tarasca)
- Carne Asada
- Mexican Street Corn (Elote)
Recipe Tips and Tricks
- How to make homemade fajita seasoning: In a small mixing bowl, stir to combine 1 teaspoon cumin powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, 2 teaspoons chili powder (or to taste), 1 teaspoon ground paprika, 1 teaspoon granulated sugar (optional), ½ teaspoon salt, and ¼ teaspoon ground black pepper.
- Prep ingredients ahead of time. This quick and easy chicken meal can be prepped ahead for even faster assembly. Just get all the ingredients ready up to a day before you're ready: chop veggies, measure cheeses, portion spices, and seal everything perishable in airtight containers and refrigerate. When you are ready to cook, just assemble and bake.
- Make them mini! Feeding small children, packing tiny lunchboxes, or looking for an appetizer version? Turn these baked chicken quesadillas into portable, dippable mini-quesadillas by swapping the full-size tortillas for street taco flour tortillas and reduce the bake time.
Storing and Freezing Instructions
How to Store
Store leftover quesadillas in an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat leftover chicken quesadillas in a 425F preheated oven for about 5-10 minutes until warmed through, or in the air fryer at 400F for about 3-5 minutes until hot and crispy.
How to Freeze
Wrap leftover quesadillas individually in plastic cling wrap and place in a freezer bag or other freezer-safe container. Freeze for up to 3 months. Reheat them straight from frozen in the oven or air fryer (adding in a couple of extra minutes to the reheating time). Defrosting first will result in soggy or broken tortillas - so don't do it.
More Chicken Recipes
- 25 Quick Chicken Recipes
- Chicken Tacos
- Sheet Pan Chicken Fajitas
- Mexican Chicken Breast
- Mexican Chicken Caesar Salad
- Sweet Chili Chicken Bites
Tried this recipe?
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Persian Lentil Soup
This Persian Lentil Soup is a quick and easy vegan soup that is flavorful, delicious, and healthy. This thick and hearty soup is made with tender lentils and oats, fresh herbs, and a fresh squeeze of lemon juice to balance out the bold flavors.
Set aside just 45 minutes to make this easy, four-step soup recipe that is naturally vegan, vegetarian, dairy-free, and gluten-free. This comforting soup is a great recipe to make anytime of the year - serve it for Persian New Year (Norouz) this spring, or in the fall and winter months when you are craving a delicious bowl of lentil soup.
Why You'll Love Persian Lentil Soup
- It's delicious and flavorful. This Persian lentil soup is seasoned with fresh herbs, seasoning, and finished with a generous squeeze of lemon juice. It contains the perfect balance between fresh and acidic flavors.
- Easy to make. This vegan lentil soup is also quick and easy to make. Just follow a few simple steps, and you'll have a hot and comforting soup ready to serve in 45 minutes - from prep to table!
- Make ahead and freezer-friendly. You can make a big batch and freeze this Persian lentil soup to enjoy for months to come. Portion it out in meal prep containers so that you can thaw individual servings at a time.
- Lentils are a superfood. Like most other beans, lentils are a powerhouse of nutrition. They are packed with plant-based protein and fiber - which are essential for a healthy diet. They're also low in fat and packed with plenty of nutrients to support your overall health.
Ingredients and Substitutions
To make this delicious Persian lentil soup, you will need the following ingredients (full quantities in the recipe card below):
- lentils - you can use any type of lentils but if you want the lentils to hold their shape, opt for brown or green lentils instead of red lentils. Brown lentils are firmer and hold their shape better in soup.
- olive oil - vegetable oil, avocado oil, or coconut oil will also work if you have either of them on hand.
- onion - yellow onion or white onions will work well here.
- garlic - fresh garlic yields the best flavor, but you can also use 1 teaspoon of garlic paste or minced garlic for each clove called for in the recipe.
- parsley - you can substitute this with fresh cilantro or even chopped spinach for a different flavor profile.
- rolled oats - you want to the oats to hold their shape slightly so I prefer using rolled oats here as opposed to quick oats. You can totally use quick oats but it will just dissolve into your soup base and help thicken it, so the texture will be different.
- vegetable stock - feel free to substitute with chicken stock if you are not sticking to a strict vegetarian or vegan diet.
- spices - we season this simply with turmeric, salt, and pepper.
- lemon - a touch of freshly squeezed lemon juice helps to balance out all the flavors in this soup and is highly recommended - but completely optional.
You will also need measuring cups and spoons and a large cooking pot.
How to Make the Best Persian Lentil Soup
- Sauté aromatics. Heat oil in a large pot over medium-high until sizzling hot, about 1 minute. Add onion, garlic, and parsley and sauté until fragrant, about 2-3 minutes.
- Add lentils and oats. Stir in lentils, oats, and turmeric until well mixed.
- Add stock. Pour in vegetable stock and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring often, until the lentils and oats are fully cooked and the soup has thickened, about 20-25 minutes. Adjust the consistency by adding water or vegetable stock, as needed.
- Serve. Season with salt and pepper and a squeeze of lemon, if desired. Serve immediately.
Recipe Variations
- Use different seasoning. Lentil soup is a great canvas for a variety of herbs and spices. Try adding cumin, paprika, thyme, or rosemary for extra flavor.
- Add vegetables. This soup is also great way to get your daily dose of vegetables. Add in carrots, celery, potatoes, or other vegetables to make the soup more hearty, nutritious and flavorful.
- Make it creamy. If you prefer a creamier texture, you can blend or puree some or all of this lentil soup with an immersion blender or a regular blender. This will also help to thicken the soup, if needed.
How to Serve
This Persian Lentil Soup is delicious served on its own as a filling lunch or dinner, or paired with some of my favorite sides including:
Recipe Tips and Tricks
- Use high-quality ingredients. Persian cuisine relies on high-quality ingredients to create its unique flavors. Use fresh herbs and high-quality spices for the best results.
- Adjust the seasoning. Taste the soup frequently and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your taste.
- Garnish with herbs and toppings. Fresh herbs like cilantro, parsley, and scallions are great toppings for Persian lentil soup. You can also add a dollop of sour cream or yogurt, a squeeze of lemon juice, and some toasted garlic for extra flavor.
Storing and Freezing Instructions
How to Store
Keep leftover lentil soup in an airtight container for 4-5 days in the refrigerator.
How to Reheat
Reheat leftover Persian lentil soup in a pot over the stove. Warm it up over medium-low heat, stirring frequently. If the soup becomes too thick, simply thin it with some water.
How to Freeze
You can make this recipe ahead of time, batch it, and freeze it. However, not all lentils are good for freezing. If you plan on freezing this Persian lentil soup, use green lentils or brown lentils. I wouldn't recommend freezing any other type of lentil. When ready to reheat, thaw frozen soup overnight in the refrigerator.
More Soup Recipes
- 60 Best Soup Recipes
- Coconut Curry Lentil Soup
- White Bean Soup with Kale
- Vegetarian Split Pea Soup
- Minestrone Soup
- Pinto Bean Soup
Tried this recipe?
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Beet Hummus
Beet Hummus is a smooth and creamy vegan dip that is made with healthy ingredients including chickpeas, garlic, sesame, and real beets. It's flavorful and delicious and boasts a deep roasted flavor. This beet dip is vibrant and colorful making it perfect for serving at parties or with springtime meals!
Although this roasted beet hummus takes a little longer than your typical hummus (you have to roast the beet first), it's well worth the wait. The entire cooking time is spent roasting the beet, so it's mostly hands-off until it comes time to blend the ingredients and serve.
Why You'll Love this Beet Hummus
- Fun vibrant color. The magenta hue of this beet hummus makes it an exciting, enticing dip. Both kids and adults will be mesmerized by the brilliant color - it's the easiest way to serve beets and a great way to get the kids to eat it on their own!
- Quick and easy to make. This beet dip is really quick to make once you have roasted the beet. It's perfect if you have some leftover roasted beets on hand! Then you just need to combine the ingredients in a blender and blend together in just minutes.
- Superfood boost. Adding beets to hummus makes it a little more nutritious than your classic hummus dip. It increases the fiber, vitamins, and antioxidants, so you can reap the benefits of beets in the form of a craveable snack.
- Perfect for all occasions. The dazzling presentation and simple cooking process make this roasted beet hummus perfect for serving at your fanciest holiday party, casual cookout, or as a simple snack or side for everyday meals at home.
- Vegan and gluten-free. Not many dips can boast vegan and gluten-free status. This beet hummus is perfect for all diets - vegan, gluten-free, dairy-free, vegetarian, you name it!
Ingredient Notes
To make this delicious and easy Beet Hummus, you will need the following ingredients (full measurements in recipe card below):
- beet - homegrown or store-bought beets are fine. You can also use golden beets or your favorite variety, but the color of the hummus will change.
- olive oil - as olive oil is a main ingredient in hummus, I recommend using a high-quality olive oil in this recipe.
- tahini sesame paste - tahini is an essential ingredient in most hummus recipes. Use store-bought or homemade tahini.
- lemon juice - fresh lemon juice has the best flavor, but you can use lemon juice concentrate if that's what you have.
- garlic - substitute canned minced garlic by using 1 teaspoon per clove.
- paprika - smoked paprika will work too.
- salt
- water
- sesame seeds - we use sesame seeds to garnish the beet hummus. You can also use toasted pine nuts, herbs, or extra chickpeas - or anything else you like.
You will also need measuring cups and spoons, aluminum foil, and a blender (or food processor).
How to Make the Best Beet Hummus
- Roast the beet. Remove stem and most of the root from the beet and wash and scrub until clean. Loosely wrap the beet in aluminum foil and drizzle with ½ tablespoon olive oil. Wrap the foil and roast in a 375F preheated oven for 45 minutes to 1 hour until tender (or until a fork can easily be inserted and removed). Transfer to the fridge to cool to room temperature.
- Blend. Once cooled, peel the beet and chop into small pieces. Then, throw in the blender. Add chickpeas, tahini, ¼ cup olive oil, lemon juice, garlic, paprika, and salt. Puree until well blended and creamy. Add ¼ cup of water to make the hummus creamier. Add more if needed until desired consistency is reached.
- Serve. Pour into a bowl and use the back of a spoon to create a circular spiral design. Drizzle some olive oil on top and garnish with roasted sesame seeds. Serve with crackers, toasted pita chips, and/or veggies for dipping.
Recipe Variations
- Make it spicy. Add some heat to your beet hummus by incorporating spicy ingredients such as chili flakes, jalapeño peppers, or cayenne pepper.
- Herbed beet hummus. Add chopped herbs like parsley, cilantro, or mint to the hummus for a fresh, herbaceous taste.
- A Greek twist. Add crumbled feta cheese to the hummus for a creamy, tangy flavor.
- Add other veggies. Mix in some grated carrots to the beet hummus for a colorful and slightly sweet variation to make beet and carrot hummus. Or blend in some ripe avocado for a creamy smoothie texture with added healthy fats in beet and avocado hummus.
- Garnish with toppings. Sprinkle some toasted sesame seeds, chopped herbs, or a drizzle of olive oil on top of the hummus for added flavor and texture.
How to Serve
Serve Beet Hummus as a dip for your favorite dippers such as crackers, toasted pita chips, and veggies for. Some of our favorites are:
But did you know that hummus is good for more than just dipping? It also makes a great base for salad dressings, a delicious topping on grain bowls, or a tasty spread for sandwiches or wraps. This beet hummus can do it all! Try it in our Vegan Hummus Wrap.
Recipe Tips and Tricks
- Use a high-quality tahini. Tahini is a key ingredient in hummus and using high-quality tahini will give your beet hummus a smoother, creamier texture and a more authentic taste. Look for a tahini brand that uses just sesame seeds, without any added oils or sweeteners.
- Use canned chickpeas or cook your own. Canned chickpeas are a convenient option and work well in this recipe. However, if you have the time, cooking your own chickpeas will yield a creamier hummus. Soak 100 grams of dried chickpeas overnight in water, then rinse and drain and boil them in water for about an hour or until tender.
- Use a food processor or high-speed blender. Want super smooth, creamy hummus? Use a high-powered processor or blender to whizz all the ingredients into a velvety dip, or pulse to your desired consistency.
Storing and Freezing Instructions
How to Store
Transfer any leftover hummus to an airtight container and refrigerate for up to one week. Serve chilled or at room temperature.
How to Freeze
Fill a freezer-safe container or freezer bag with leftover hummus, leaving enough headspace for the hummus to expand when frozen. Freeze for up to 3 months. Defrost in the refrigerator overnight before serving.
More Hummus Recipes
- 20 Best Dip Recipes
- Classic Hummus
- Avocado Hummus
- Roasted Red Pepper Hummus
- Pesto Hummus
- Creamy Pumpkin Hummus
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 Asparagus
Quick and easy Sautéed Asparagus is a simple, savory side dish that goes well with almost any main dish. Seasoned simply with freshly ground pepper and seasoning salt, this spring vegetable is transformed into a tender and crisp dish that's perfect for quick dinners, cookouts, and dinner parties. Healthy, flavorful, and delicious!
You can make this easy sautéed asparagus in just 15 minutes or less! It's a low-maintenance side that relies on very few ingredients to deliver big taste. Keep this recipe on hand for busy weeknights and use it whenever you need something tasty and fast! It's also a perfect stress-free side dish for fancy dinners such as Easter dinner.
Why You'll Love This Sautéed Asparagus
- A quick and easy side dish. This vegan side dish is so quick and easy to make. You simply up a little oil, sauté the asparagus for a few minutes minutes with a generous sprinkle of seasoning salt and pepper and you are done. That's it!
- Only 4 ingredients. There's nothing difficult about this sautéed asparagus recipe, and that includes the ingredients list. You only need four ingredients, and the list is flexible with room for substitutions for those times when you're running low on groceries. It is amazing how much flavour these veggies produce. Sometimes, the healthiest side dishes are the tastiest!
- An incredibly versatile side dish. This simple and delicious sautéed asparagus can be served with just about anything, from pastas to roasts and beyond. Call on this recipe anytime you need something fast, easy, and delicious to pair well with an entree.
- It's customizable. This quick and easy sautéed asparagus can be customized to suit your preferences, whether you like your asparagus soft and melt-in-your-mouth tender or on the crispier side and crunchy, it's easy to tailor this veggie side to your tastes!
- Makes dinner interesting. I love making sides because let's be honest, dinner would be so boring without them. I try to have 2-3 sides to keep my main dish company: salad, rice (we eat it with almost every meal!) and some type of vegetables. This quick and easy sautéed asparagus is one of my favorites - and it will be yours too.
Ingredient Notes
To make this quick and easy Sauteed Asparagus, you will need the following ingredients (full measurements in recipe card below):
- olive oil - you can also use avocado oil or vegetable oil to sauté the asparagus. If you aren't sticking to a vegan diet, you can also sauté it in butter for extra flavor.
- asparagus - look for firm and bright green asparagus with tight tips. Avoid asparagus that is slimy or discolored.
- seasoning salt - if you don't have seasoning salt on hand, use a combination of onion powder, garlic powder, salt, paprika, and cayenne powder. You can easily make a homemade blend or use your favorite brand. Or just substitute with regular salt if that is all you have on hand.
- black pepper - freshly ground pepper is great, but you can use pepper that comes pre-ground just as well.
You will also need measuring spoons and a skillet.
How to Make the Best Sautéed Asparagus
- Heat olive oil in a skillet over medium heat. Add the asparagus and generously sprinkle with seasoning salt and pepper.
- Sauté for 5-12 minutes, tossing occasionally. If you prefer crisp and crunchy asparagus, cook for only 5 minutes. For softer and more tender asparagus, cook for about 10-12 minutes.
Recipe Variations
- Make it cheesy. A little cheese goes a long way. Sprinkle some freshly grated Parmesan or Asiago cheese on top while the dish is still hot to entice dinner guests (or kids!) to eat more of this sautéed asparagus.
- Add lemon and garlic. Sauté some minced garlic first until fragrant. Then add the asparagus and add in some lemon juice and lemon zest in the last few minutes of cooking.
- Pesto asparagus. Sauté the asparagus, then toss in Basil Pesto and serve with pine nuts sprinkled on top.
- Add balsamic. Drizzle the sautéed asparagus with a drizzle of balsamic glaze. Use store-bought balsamic reduction or make your own Balsamic Glaze.
- Use a different vegetable. Asparagus is the main ingredient of this recipe, but you can try this same flavor and technique on other vegetables! Just make sure you adjust the cooking time to fully cook your vegetable of choice.
How to Serve
Sautéed Asparagus is delicious served with just about any entree, but it pairs especially well with roasted or grilled proteins such as steak, chicken, pork, or even tofu. Serve this vegan side dish with:
- Ribeye Steak
- Pecan Crusted Chicken
- Honey Glazed Roast Pork
- Garlic Butter Salmon
- Steak Bites
- Oven Baked Chicken Breast
- Creamy Garlic Shrimp
Once you have picked out your entree, you can also pair this quick and easy asparagus with a creamy mashed vegetable. Try it with Mashed Cauliflower, Mashed Potatoes, or Mashed Butternut Squash. The combination of flavours between the asparagus and buttery mashed veggies is something that is so hard to describe. It works amazingly well.
Recipe Tips and Tricks
- Prepare the asparagus. Wash the asparagus under cold water and trim off the woody ends. You can snap off the ends, or cut them off with a knife.
- Add toppings. You can add toppings such as lemon wedges, grated Parmesan cheese, or toasted nuts to add more flavor and texture to your sautéed asparagus.
- Get creative with leftovers. Sauteed asparagus makes a great addition to chopped salads, veggie omelets and frittatas, quick stir frys, quiches, and more. Use your imagination to ensure all the leftover asparagus is eaten and enjoyed!
Storing and Freezing Instructions
How to Store
Allow the asparagus to cool completely before transferring leftovers into an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat in the microwave on high for 20-30 seconds or reheat on the stovetop over medium-low heat until heated through.
How to Freeze
You can freeze this sautéed asparagus for up to three months - just place the cooled asparagus in a freezer-safe container or freezer bag, remove as much air as possible, and freeze. Reheat straight from frozen on the stovetop over medium heat or in a 350F preheated oven until heated through and crisp.
More Asparagus Recipes
- How to Cook Asparagus
- Lemon Parmesan Asparagus
- Cheesy Roasted Asparagus
- Lemon Asparagus Soup with Parmesan
- Chopped Asparagus Salad
- Prosciutto Wrapped Asparagus and Melon
- Pesto Asparagus
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.
Mini Egg Easter Fudge
Mini Egg Easter Fudge is a rich, sweet, crunchy, and colorful white chocolate fudge that is easy to make from scratch with just 3 simple ingredients. Made with a white chocolate base and decorative Easter-themed mix-ins that are customizable, this mini egg fudge is a perfect recipe to make this spring to celebrate the season with family.
The best part about this fun Easter fudge is the simplicity - it's so easy to make! Just melt, mix, pour, and wait for it to set. It only takes 10 minutes to prep before you let it rest until it sets. It's a great dessert to make for Easter Sunday, whether you're looking for a treat to gift to friends or a dessert for post-egg hunt festivities.
Why You'll Love this Mini Egg Easter Fudge
- Only 3 ingredients! You might find this Easter fudge easier to make than the classic chocolate version. With only three ingredients, this recipe couldn't be more simple or straightforward. Minimal effort with maximum benefit!
- Festive for spring. This delectable homemade fudge is perfect for serving when the weather warms up: luscious white chocolate and pastel additions make it both springtime decor and a lovely seasonal treat!
- Crunchy candy mix-ins. A little crunch can make or break your fudge. The candy-coated chocolate eggs in this mini egg fudge not only make it pretty, they enhance the texture for the perfect bite. Plus, you can customize them with any mix-ins that you like!
Ingredient Notes
To make this simple Mini Egg Easter Fudge, you will need the following ingredients (full measurements in recipe card below):
- white chocolate chips - If you're not a fan of white chocolate, you can use milk or dark chocolate chips instead, though it will change the color and overall look and taste of the fudge.
- sweetened condensed milk - try a vegan sweetened condensed "milk" if necessary, but it may change the texture and flavor.
- chocolate mini eggs - we used classic mini eggs but any kind of candy-coated chocolate Easter candy will work such as Easter M&M's.
You will also need a kitchen scale (or measuring cups), a large mixing bowl, an 8x8-inch square pan, and parchment paper.
How to Make the Best Mini Egg Easter Fudge
- Prep pan. Spray an 8x8-inch square pan with cooking spray and line with 2 sheets of parchment paper so that each side of the pan is lined, and leave an overhang on each edge for easy removal.
- Melt chocolate in condensed milk. In a large mixing bowl, stir to combine the white chocolate chips and condensed milk. Place the bowl into the microwave for 1 minute. Remove from the microwave, then stir together to mix. Continue microwaving and stirring, in 30 second intervals, until the chocolate chips have completely melted. When ready, the mixture should be thick but smooth.
- Add mini eggs. Add in ¾ of the chopped mini eggs and fold to lightly to combine.
- Spread in pan. Pour the fudge into the prepared baking pan. Use a silicone spatula to smooth out the top. Sprinkle the remaining ¼ of mini eggs onto the top of the fudge. Lightly press them into the fudge to ensure they're adhered.
- Chill. Place the pan into the fridge for 4 hours to set. Use the parchment paper overhang to remove the fudge from the pan. Cut into 36 pieces (6 rows and 6 columns) and serve.
Recipe Variations
- Customize your mix-ins. Make this Easter fudge your own by customizing the mix-ins to suit your tastes and decor. Substitute the mini eggs with Easter M&M's or add things like mini marshmallows or crushed pretzels.
- Add sprinkles. Give this fudge an extra holiday touch with added sprinkles or different sizes and shapes,
- Change the chocolate. Change the flavor of this fudge by switching the white chocolate with semi-sweet chocolate or dark chocolate.
- Customize for different holidays. Turn this into Christmas fudge by using holiday colored M&M's instead of Easter ones or adding crushed candy canes. Turn this into Valentine's fudge with red and pink smarties, and so on.
- Robin egg fudge: Mix in crushed Whopper Robin Eggs or Mini Robin Eggs into your fudge mixture for a crunchy, chocolatey Easter treat.
How to Serve Homemade Fudge
Mini Egg Fudge is a delicious treat that you can serve whenever you are craving something sweet, or to package up and gift to family friends. Our favorite ways to serve these are:
- Gift or party favor: Easter fudge can make a thoughtful gift for friends and family. Wrap individual pieces of fudge in festive paper tied with a string or in a clear plastic bag tied in ribbon as a gift on it's own or as inside Easter baskets. If you are hosting an Easter party, you can give each guest a piece of Easter fudge as a party favor.
- Dessert: Serve mini egg fudge as a dessert at your Easter dinner or brunch. You can cut the fudge into small squares and serve them on a platter or in a decorative dish. Add some Easter candy or flowers around it for a festive touch.
- Snack: Easter fudge also makes for a great snack throughout the day. Cut the fudge into small pieces and keep it in a container for easy access.
Recipe Tips and Tricks
- Make it thicker. To make the fudge slightly thicker, use 720 grams white chocolate chips (about 4 â…“ cups), 575 grams sweetened condensed milk, and 200 grams mini eggs (about 1 cup).
- Include it in Easter baskets and gifts. Because this fudge is so pretty and seasonally-appropriate, it's a great homemade touch to add wrapped pieces of fudge to Easter baskets or give it as a small Easter gift to friends and family.
- Make it with the family! This recipe is simple and fun to make with kids. Have older kids help with melting and mixing or have younger children participate in adding the sprinkles and candy - you'll make memories and white chocolate fudge at the same time.
Storing and Freezing Instructions
How to Store
Once the easter fudge has set, transfer it to an airtight container or Ziploc bag. Use wax or parchment paper to separate layers. Store at room temperature for up to 2 weeks or in the refrigerator for up to 4 weeks.
How to Freeze
Freeze fudge in a freezer bag or other freezer-safe container for up to 3 months. Allow it to thaw on the counter for several hours or overnight before cutting and serving. Freeze individually-wrapped servings for easy thawing and snacking!
More Easter Dessert Recipes
- 30 Best Easter Desserts
- Easter Bark
- Mini Egg Easter Cookies
- Easter Egg Brownies
- Carrot Cake Cookies
- Easter Blondies
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Carrot Cake Pancakes
Carrot Cake Pancakes combine two of the best foods in the world: carrot cake and homemade pancakes. These fluffy, soft, and moist pancakes are loaded with classic ingredients and warm spices. Plus, they are ready in just 15 minutes (from prep to table!).
These carrot pancakes are easy to make on busy weekday mornings this spring, but fancy for a stress-free Easter Brunch. Serve them as if they were dessert for breakfast by setting out some whipped cream, vanilla ice cream, baked apples, or maple syrup - and everyone will be begging for seconds!
Why You'll Love Carrot Cake Pancakes
- They are moist, firm, and soft. These fluffy carrot cake pancakes enjoy a unique texture from the added carrots. Since fresh fruits and vegetables contain a lot of moisture, your baked goods can benefit from added ingredients like pumpkin, banana, zucchini, and you guessed it - carrots!
- Carrots offer added nutrients. The great texture isn't the only thing the carrots bring to the table in these Easter pancakes. Carrots are chockfull of healthy nutrients, including antioxidants, calcium, Vitamins A and K, and fiber. These nutrients support bone health, heart health, eye health, and more!
- Carrot cake in pancake form. These carrot cake pancakes have more than just carrots added to the mix. You'll also find cinnamon, nutmeg, and brown sugar. Plus, they are topped with walnuts (or pecans) - all classic flavors that you will find in Carrot Cake.
- A great way to use up extra carrots. Did you buy a bag of carrots that you need to use up before they expire? Well, look no further. These carrot pancakes a whopping cup of grated carrots.
Ingredient Notes
To make these delicious Carrot Cake Pancakes, you will need the following ingredients (full quantities in the recipe card below):
- all-purpose flour - try an equal-exchange gluten free flour to make this recipe gluten free. The texture of the pancakes may change slightly but it should produce a similar result.
- baking powder - out of baking powder? Combine ½ teaspoon of baking soda and 1 teaspoon of cream of tartar to make your own!
- brown sugar - feel free to substitute with granulated sugar or an alternative like coconut sugar, date sugar, or sugar-free substitute like Swerve will also work as a sweetener for these carrot pancakes, but the sugar you choose may alter the flavor.
- ground cinnamon
- ground nutmeg
- salt
- milk - you can swap dairy milk for a non-dairy milk like almond or coconut if you want to.
- egg - out of eggs or looking for a plant-based ingredient swap? Use ¼ cup unsweetened applesauce for every egg in the recipe.
- unsalted butter - you can use salted butter if that's all you have on hand, but using unsalted will give you more control over the final flavor of the pancakes. Decrease or omit the additional salt in the recipe as needed!
- vanilla extract - an equal amount of vanilla bean paste can be used in place of vanilla extract for a more rich vanilla flavor.
- grated carrots - you can grate the carrots manually or in a food processor, or you can make things more convenient and buy a bag of shredded carrots from the store.
- vegetable oil or cooking spray
Toppings
You can serve these carrot cake pancakes plain or with your favorite toppings. There are plenty of ways to serve these pancakes, but here are my favorites:
- whipped cream and crushed walnuts or pecans
- maple syrup and butter
- chopped or sliced caramel apples and crushed nuts
- shredded coconut
- ice cream
Equipment
You will also need measuring cups and spoons, mixing bowl, and a large skillet or griddle.
How to Make the Best Carrot Cake Pancakes
- Combine dry ingredients. In a large mixing bowl, add flour, baking powder, sugar, cinnamon, nutmeg, and salt. Whisk to combine.
- Combine wet ingredients. In a medium mixing bowl, whisk together milk, egg, butter. and vanilla. For fluffier pancakes, add just ¾ cup of milk. (If the batter is too thick at the end, then mix in the remaining ¼ cup).
- Add wet ingredients to dry. Add the wet ingredients to the dry ingredients and whisk until just combined (the batter will be slightly lumpy). Do not over mix.
- Add carrots. Fold in the grated carrots.
- Prepare pan. Spray a large frying pan or griddle with cooking spray, or dampen a paper towel with vegetable oil and rub on top of the pan. Heat the pan over medium-low heat and add pancake batter using a ¼ measuring cup. Pour as many that will fit in your pan or griddle (I fit 3 in my 10-inch skillet).
- Cook. Cook for 1-2 minutes until small bubbles begin to form on the surface, the edges have set, and the bottom of the pancake turns golden brown. Flip the pancake over and cook for another 1-2 minutes until the other side is also golden brown.
- Repeat. Remove the pancakes from the pan and set aside on a plate. Repeat in a few batches until until all the batter is used up.
- Serve. Stack the pancakes and top with whipped cream, walnuts, and a drizzle of maple syrup.
Recipe Variations
- Add nuts. Add ¼ cup of crushed walnuts or pecan to the batter when you fold in the grated carrots.
- Add raisins. Another common carrot cake ingredeint that you can add to these pancakes are raisins. Fold in 2-4 tablespoons (whatever you prefer!) when you add in the carrots.
- Mix up the spices. Classic carrot cake spices include cinnamon, ginger, nutmeg, and allspice. We like the combination of cinnamon and nutmeg, but feel free to mix and match to find your perfect spice blend.
- Make oatmeal pancakes. Use 1 cup oat flour instead or take rolled oats and blend them into oat flour in a heavy duty blender.
How to Serve
These carrot pancakes are great as part of a brunch spread (especially Easter Brunch!) along with some classic breakfast dishes. Some of our favorites are:
- Spring Vegetable Frittata
- French Toast
- Skillet Cinnamon Rolls
- Mediterranean Scrambled Eggs
- Avocado Toast with Poached Egg
- Fruit Salad
For more breakfast recipes, see our 50 Best Breakfast Ideas.
Recipe Tips and Tricks
- Use grated carrots. Be sure to grate the carrots finely, so that they cook through and blend well with the other ingredients.
- Don't over-mix the batter. Pancake batter should not be perfectly smooth - you want to leave a few lumps in it. Otherwise, your pancakes will turn out tough and chewy instead of light and fluffy. For this reason, it's best to hand mix the pancakes.
Storing and Freezing Instructions
How to Store
Once your carrot cake pancakes have cooled to room temperature, place them in an airtight container in the fridge for 3-5 days.
How to Reheat
You can reheat carrot cake pancakes in the microwave, oven, or air fryer. To microwave, heat on a medium-high heat setting in 20-30 second intervals until warmed through. To reheat in the oven or air fryer, wrap pancakes in aluminum foil. Then, heat in a 375F oven for about 10 minutes or until warm, or in a 375F air fryer for 5 minutes.
How to Freeze
Freeze carrot cake pancakes by transferring them to a freezer bag or airtight container, separating layers with parchment paper, and freeze for up to 3 months. Allow them to thaw overnight in the refrigerator before reheating.
More Carrot Recipes
- 40 Best Carrot Recipes
- Carrot Cake Cookies
- Maple Roasted Carrots with Yogurt Sauce
- Arugula and Roasted Carrot Salad
- Carrot Cake Muffins
- Roasted Carrot and Ginger Soup
Tried this recipe?
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One Pot Red Kidney Beans
One Pot Red Kidney Beans are healthy, hearty, and nourishing. Tender red kidney beans are simmered in aromatic spices and herbs making them flavorful and delicious. This vegan dish offers plenty of plant-based protein to keep you full. It's also stores well so it is great to meal prep for lunches throughout the week or frozen for an easy dinner another day.
Dried beans can sometimes be difficult to work with, but this recipe for one pot red kidney beans delivers perfectly cooked, flavorful beans every time. So use your dried kidney bean stash to make these Middle Eastern-style beans. Serve them over rice or with a bready side to soak up every last bit of the fragrant tomato sauce. You don't have to be a pro to cook them, either - just soak them overnight before cooking for tender, easy-to-digest red kidney beans.
Why You'll Love These One Pot Red Kidney Beans
- An easy vegan meal. Whether you're plant-based yourself or simply looking for a meatless main dish to switch things up, you'll love these savory, filling red kidney beans. They're easy to prepare and even easier to eat! Just prep them in advance and you will need to soak the dry beans overnight before cooking.
- Freezer-friendly = great for meal prep. Cooked beans last a long time when frozen, so you can make as much of these one pot red kidney beans as you like and add them to your freezer stash for a rainy day. In fact, leftovers even taste better the next day!
- Healthy and versatile. These wholesome red kidney beans get an upgrade with healthy ingredients like onions, garlic, and simple spices. They're hearty enough to be served as an entree but simple enough to be offered as a side along with similarly spiced dishes. Delicious, vegan and gluten-free.
- Great way to clear our your pantry. This red kidney bean recipe is a great one to use if you are looking to go through your bulk dried bean stash in the pantry, especially if canned beans are out of stock at the grocery store.
Do Kidney Beans Boost Your Immune System?
Yes! Kidney beans contain antioxidants that boost the immune system. This common bean is also an excellent source of healthy amino acids (aka protein), vitamins and minerals which help build the cells of our immune systems. Plus, these one pot red kidney beans are spiced with both turmeric and cumin, which both help boost the immune system.
They also have a number of other health benefits, including:
- improves heart health and lowers cholesterol
- supports brain function and improves memory
- natural detoxifier
- aids in digestion
- supports weight loss
- has anti-aging properties
- can help regulate blood sugar levels
Red kidney beans are also a great source of plant-based protein and are high in dietary fiber. They are also high in folate, potassium, manganese, and vitamin k.
Ingredient Notes
To make this easy one pot red kidney beans, you will need the following ingredients (full measurements in recipe card below):
- red kidney beans - red kidney beans are the star ingredient of this recipe, but you can try the same ingredients and technique on black beans or pinto beans for a similar result.
- baking soda - soaking with baking soda helps to remove the gassiness from the beans. You can leave it out if you don't have any.
- olive oil - either avocado oil or vegetable oil are acceptable substitutes for the olive oil in this recipe.
- onion - white or yellow onions will work best, but you can use whatever kind of onion you have on hand.
- garlic - fresh garlic has the best flavor, but if you need a swap, use 1 teaspoon of pre-minced garlic or garlic paste in place of each clove called for in the recipe.
- turmeric powder - you can use a dash or two of ground ginger or dry mustard as a substitute for the turmeric used here.
- boiling water
- tomato paste - use ¼ cup tomato puree or try tomato sauce in place of tomato paste if you need to.
- ground cumin - if you're out of cumin, try curry powder or ground coriander instead. The flavor will be different but still delicious. You may need to adjust the measurement depending on what you choose in order to balance the flavor.
- dried mint - you can also use 1 and ½ teaspoons fresh mint instead if necessary, but it may slightly alter the texture and intensify the taste.
- Italian seasoning - use your favorite store-bought brand or a homemade Italian seasoning blend.
- cilantro - if you're not a fan of cilantro, you can use parsley, dill, or omit it altogether.
- salt and pepper
You will also need measuring cups and spoons, mixing bowl, a large cooking pot, and a blender (or immersion blender).
How to Cook the Best Kidney Beans
First, prep the kidney beans.
- Pick them over to remove any small stones or debris that may be hiding in your beans. Rinse and drain.
- Pre soak the beans for at least 8 hours or overnight (in a mixing bowl covered with an inch of room temperature water - not cold water). This will cause the beans to absorb moisture and increase in size, and in turn will make the beans cook faster. .
- Soak with baking soda to remove the gassiness from the beans and make them easier to digest. (Add the baking soda to the water when soaking the beans).
- Rinse. Drain and rinse thoroughly before cooking.
Then, cook the beans.
Once your beans are ready, cook them with sautéed onions and garlic and a combination of spices including turmeric, cumin, and dried mint.
- Sauté aromatics. In a large cooking pot, heat oil over medium heat. Add onions, garlic, and turmeric. Sauté until onions are soft and translucent (about 2-3 minutes). Pour in 1 cup of boiling water into the pot and stir together.
- Add beans and seasoning. Stir in the pre-soaked kidney beans, remaining boiling water, tomato paste, cumin, mint, Italiano seasoning (optional), and salt and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer uncovered for 45 minutes. Check on the beans and remove from heat if they are ready. If they are still not cooked fully, continue to cook and keep checking on them every 10 minutes.
- Blend. Pour the water into a blender along with ¼ to ½ cup of the beans, and blend. Stir the sauce back into the pot. If you prefer a thicker consistency, continue to simmer until you reach the consistency that you like. If you want to thin it out, just add a little water.
- Serve. Season with more salt and pepper (to taste) and serve over rice with some fresh cilantro and chopped onions on top, or with a naan bread or dinner roll on the side.
Recipe Variations
- Mac'n'beans. Having trouble getting your kids to eat red kidney beans? Cook as described and then add your favorite cooked Mac and Cheese - it's a great way to make them more appealing to picky eaters!
- Brothy red kidney beans. Beans and broth just go together - some people actually prefer to eat them in soup or broth. Once the beans are cooked, add them to your choice of hot broth or soup for an instant pick-me-up.
- Red kidney bean chili. You can make a quick variation of chili using these one pot red kidney beans! Simply add these beans to your favorite Chili recipe to speed the process up.
How to Serve
You can serve these one pot kidney beans as is for a filling lunch or dinner, or with a starchy side or whole grains. Beans go great with Rice, Quinoa, or some kind of Bread - stuff them in a tortilla or spread them across the top of your toast or fancy crostini for a surprisingly tasty snack or appetizer!
Some of our favorite sides to serve with these are:
- Steamed White Rice
- Skillet Dinner Rolls
- Garlic Naan Bread
- Homemade Biscuits
- Cilantro Lime Rice
- Flour Tortillas
- Broccoli Rice
Recipe Tips and Tricks
- Soak the beans overnight. Red kidney beans should be soaked for at least 8 hours or overnight before cooking. Soaking reduces the cooking time and helps to remove any dirt or debris from the beans.
- Rinse the beans thoroughly. Before cooking, rinse the beans thoroughly under running water to remove any excess starch or dirt.
- Reuse leftover beans creatively. Eating the same thing several days in a row can get tiresome, so use the recipe variations above to use leftover beans without simply reheating and serving them as is or invent your own method of using up the beans.
- Use in other recipes. Cooked red kidney beans can be used in a variety of recipes, including chili, soups, stews, and salads.
Storing and Freezing Instructions
How to Store
Kidney beans reheat really well and makes for amazing leftovers. They can be stored in airtight containers in the refrigerator for up to 5 days.
How to Reheat
When you are ready to eat, reheat beans in a saucepan over medium-low heat until warmed through. Add a splash of water if the beans have thickened up too much when stored.
How to Freeze
Freeze leftover kidney beans in a freezer-safe container or in portions in freezer bags and freeze for up to 3 months. The best part is that frozen kidney beans will pretty much taste the same as they did on the day that you made them. This is why I never cook a small batch. I always double up on the recipe so that I can freeze any extras for weeks or months to come. Allow the beans to thaw overnight in the fridge before reheating.
More Bean Recipes
- 50 Easy Pantry Staple Recipes
- How to Cook Dried Beans
- Easy 20-Minute One Pot Lentils
- Vegetarian Chili
- Black Bean Burgers
- Easy Lima Beans
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.
Toasted Ravioli
Toasted Ravioli is a classic Italian appetizer that is crispy on the outside, and tender and gooey on the inside. Your favorite ravioli gets seasoned with a flavorful seasoning blend, coated in crunchy breadcrumbs, and deep-fried for the best crunchy texture. The mouthwatering golden crust and cheesy center make this delicious ravioli appy hard to beat!
Bring the flavors of Italy home with this toasted ravioli recipe. In less than 30 minutes, you can prepare this easy appetizer from scratch. Serve warm with marinara dipping sauce and a sprinkle of fresh parsley and Parmesan and watch dinner guests fall head over heels for this toasted ravioli. It's a favorite amongst kids and adults alike.
Why You'll Love this Toasted Ravioli
- It's crispy and cheesy. The satisfying crunch of the exterior combined with the gooey cheesy filling inside makes this toasted ravioli incredibly delicious and craveworthy - you can't eat just one!
- Quick and easy appetizer or snack. Whether you're looking for something for guests to nibble on while you're tending drinks or something to hold your kids over between meals, this toasted ravioli will be your new favorite recipe. Toasted ravioli takes just under 30 minutes to prep, cook, and serve. So fast!
- Classic Italian restaurant dish. You've probably had some version of this ravioli at your favorite Italian restaurant such as Olive Garden, but now you can bring it home (and make it better!) by making it from scratch in under 30 minutes. Serve it with a side of Homemade Marinara Sauce for the ultimate at home experience.
Ingredient Notes
To make this delicious Toasted Ravioli, you will need the following ingredients (full measurements in recipe card below):
- ravioli - use your favorite kind of ravioli - whether that is filled with cheese, spinach, or meat. We prefer using fresh ravioli but you can easily use frozen as long as you thaw it first.
- all-purpose flour - regular all-purpose flour works best, but if you happen to run out, you can use bread flour or a measure-for-measure gluten free blend in its place.
- garlic powder - finely ground garlic powder works best. You can also use the same measure of dehydrated minced garlic, but it will slightly change the texture and the flavor may be a little more intense.
- paprika - feel free to use smoked paprika for a slightly smokey taste.
- Italian seasoning - you can use either a homemade or a store-bought Italian blend. You can also substitute with dried oregano instead.
- salt and pepper
- eggs - we find that using eggs yields the best binding agent to help the panko adhere well to the ravioli. If you need to swap out the eggs due to an allergy or shortage, you can use 3 tablespoons of aquafaba (liquid from canned chickpeas) in place of each egg for a similar result.
- Panko breadcrumbs - we like the texture and crunch of Panko breadcrumbs, but regular breadcrumbs will work too. use your own homemade breadcrumbs or a store-bought brand for convenience.
- vegetable oil - any vegetable oil including avocado oil will work for deep frying.
- Parmesan cheese - topping the cooked ravioli with Parmesan adds delicious flavor but i completely optional. Asiago cheese or Pecorino Romano are close enough to Parmesan if you need a substitute.
- parsley - this fresh herb is also optional, for serving. You can leave it out or replace with your favorite fresh herbs such as oregano, thyme, or basil.
- marinara sauce - we recommend a side of marinara sauce for dipping. We used our Homemade Marinara Sauce but feel free to use your favorite store-bought brand for convenience.
You will also need measuring cups and spoons, mixing bowl, shallow bowls or plates, and a cooking pot.
How to Make the Best Toasted Ravioli
- Season ravioli. In a large mixing bowl (or ziploc bag), add ravioli, flour, garlic powder, paprika, Italian seasoning, salt, and pepper. Mix well until evenly coated.
- Dredge. Prepare 2 separate shallow bowls and place the beaten eggs in one and the breadcrumbs in the other. Dip the ravioli, one piece at a time, in the egg and then coat it with the breadcrumbs. You can gently press the crumbs into the ravioli to adhere as much as possible.
- Fry. In a medium cooking pot, add enough oil to fill the pot at least 2 inches deep. Preheat the oil over medium-high heat for 3-4 minutes until the hot oil shimmers. Deep fry the breaded ravioli in batches (about 4-5 pieces each time) until golden brown, about 1-2 minutes. Turn the ravioli occasionally to get an even golden crust on all sides.
- Cool. Transfer the ravioli onto a paper towel lined plate to drain any excess oil and allow them to cool for 5 minutes before serving.
- Serve. Transfer to a serving plate and sprinkle with Parmesan cheese and fresh parsley. Serve warm with marinara sauce.
Recipe Variations
- Spice it up. Add in a pinch of chili powder or cayenne powder when you mix in the other seasonings to make these ravioli spicy.
- Change the ravioli. Traditional toasted ravioli is usually filled with cheese, but you can also use meat fillings like beef or sausage for a heartier option.
- Serve with different dips. Most restaurants serve toasted ravioli with marinara dipping sauce. For a creamy twist, serve with a side of alfredo sauce or add some fresh flavor with a side of pesto sauce.
- Customize the toppings. You can also add toppings to your toasted ravioli, such as grated Parmesan cheese, chopped parsley, or diced tomatoes. Try different herbs, cheese, and veggies for a twist.
How to Serve
These Toasted Ravioli are delicious served as an appetizer with a side of Marinara Sauce for dipping. It's also great as a meal paired with some easy sides such as a soup or salad. Some of our favorites to serve with ravioli are:
- Minestrone Soup
- Italian Pasta Salad
- Creamy Turkey Gnocchi Soup
- Garden Salad
- Chicken Potato Soup
- Mediterranean Couscous Salad
Recipe Tips and Tricks
- Don't overcrowd the fryer. One of the biggest mistakes people make when deep frying anything (including these toasted ravioli!) is trying to fry too many at a time, which will result in uneven browning and longer cooking times. Stick to a maximum of 5 raviolis at a time or even less if you're using a smaller pan or fryer.
- Pre-make and freeze for extra easy serving. Planning on serving these toasted ravioli at your next big party and worried you'll run out of time? Make them ahead and freeze to simplify your day-of preparations! See our easy freezing instructions below.
Storing and Freezing Instructions
How to Store
Allow the leftover toasted ravioli to cool completely to room temperature, then transfer to an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat in the oven by placing the ravioli on a lined baking sheet and bake at 375℉ for 10-15 minutes. You can also reheat in the air fryer in a single layer at 375F for 5-10 minutes.
How to Freeze
Place the cooked ravioli in a single layer on a lined baking sheet and freeze for 1-2 hours until the raviolis become solid. Then transfer them into a sealed freezer bag or freezer-friendly airtight container and freeze for up to 3 months. Reheat in the oven straight from frozen to prevent them from getting soggy. Add a few extra minutes to the reheating time.
More Appetizer Recipes
- 75+ Easy Appetizers
- Fried Mac and Cheese Balls
- Sweet Potato Croquettes
- Sheet Pan Quesadillas
- Baked Potato Wedges
- Cheesy Garlic Bread
Tried this recipe?
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60 Green Recipes for St. Patrick's Day
St. Patrick's Day is a time of year when we celebrate all things green, including the delicious and healthy foods that come in this vibrant color. Whether you're Irish or just looking for a fun way to celebrate this holiday, you can't go wrong with our collection of over 60 Green Recipes for St. Patrick's Day.
From modern recipes like green dinners and appys, to breakfast smoothies and avocado toast, to green desserts and more - there are plenty of options to choose from. So put on your greenest outfit and get ready to enjoy some delicious and nutritious green food (including vegetarian, gluten-free, and kid-friendly options too!).
Green Recipes for St. Patrick's Day
Creamy Pesto Chicken is a quick and easy 30 minute meal that needs to be on your family weeknight dinner rotation. It's rich, creamy, and delicious. One of our favorite green St. Patrick's day recipes.
Spring Pesto Pasta with Asparagus
Spring pesto pasta with asparagus and chives is light and made with simple ingredients in under 20 minutes. Serve it hot for dinner or cold as pasta salad.
Green Beans Almondine is buttery, garlicky, and nutty. This classic French side dish is quick and easy to make, and loaded with flavor and texture.
Quick and easy avocado hummus is creamy, smooth, healthy, and delicious. Loaded with chickpeas and avocado, it's the perfect blend of hummus and guacamole. We loving serving this on St. Patrick's day.
Green Detox Smoothie is quick and easy to make, delicious and nutritious, and loaded with antioxidants, nutrients, and vitamins for a quick energy boost.
Salsa Verde Green Chicken Enchiladas
Salsa verde green chicken enchiladas are delicious and flavorful, quick and easy to make, and saucy and spicy. Authentic Mexican food ready in 40 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.
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. A perfect green St. Patrick's day recipe.
Lemon Asparagus Soup with Parmesan
Lemon asparagus soup with parmesan is the perfect spring soup -- smooth, light, fresh, and flavourful. It's customizable and can be served hot or cold.
Kale Caesar Salad is a delicious, healthy twist on classic Caesar salad with all the traditional flavors but added crunch and rich earthiness of fresh kale.
Pistachio Macarons are delicate, chewy, melt-in-your-mouth cookies filled with pistachio white chocolate ganache filling and chopped pistachios on top.
Quick and easy mascarpone pesto pasta is the tastiest creamy pasta dish you'll ever make in under 15 minutes. It's the best weeknight dinner.
Baked green bean fries are flavorful, crispy, and nutritious. These veggies are quick and easy to make as a healthy appetizer, snack, or side dish.
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.
Broccoli Rice is the perfect side dish: creamy, cheesy, healthy, and filling. Plus, it's quick and easy and all made in one pot in just over 30 minutes.
Homemade Matcha Latte is an earthy green tea drink topped with warm, frothy milk. Make this creamy and delicious drink in 5 minutes with 3 ingredients.
Zucchini fritters are crispy outside, tender inside, and loaded with zucchini. These healthy bites are one of my favorite ways to use up summer zucchini.
Sautéed Brussels Sprouts are a quick and easy side dish made with just 5 ingredients and ready to serve in only 15 minutes. They're vegan and keto too.
Prosciutto Wrapped Asparagus and Melon
Prosciutto wrapped asparagus and melon are salty, sweet, and juicy. They are easy to make with a handful of simple ingredients, then cooked on the grill.
Broccoli cheese soup is creamy, cozy, and delicious simmered in a buttery cheesy broth for the perfect blend of textures and flavors - comfort food goals.
Spinach cheese rolls are an easy appetizer that's creamy, cheesy, comforting, and delicious. Serve as an appy at parties, for a school lunch, or snack.
Arugula and Roasted Carrot Salad
Arugula and roasted carrot salad is one of the best spring salads, packed with a delicious combination of sweet and sour flavours, plus easy to make.
This Coconut Curry Ramen is creamy, rich, comforting, and delicious, with a perfect blend of mouthwatering textures and flavors and ready in 25 minutes.
You'll never want to buy chips after trying these incredibly light and crispy homemade Kale Chips! They're completely vegan, easy to make, and healthy.
Collard greens with bacon is a flavorful, delicious, and healthy side dish that is quick to make in 25 minutes. A stress-free holiday side for Christmas.
Creamy Chicken Pesto Pasta is a delicious 30 minute recipe that is packed with flavor, quick and easy to make, and will satisfy the whole family.
Asparagus tart with Gruyère cheese, a balsamic glaze, and flaky puff pastry, is a flavourful and delicious addition to brunch this spring season.
Incredibly tasty, this easy and basic guacamole takes less than 5 minutes to make. It is the perfect dip for a Mexican-inspired Super Bowl party.
This green smoothie bowl is healthy, delicious, and nutritious. It's quick and easy to make in just minutes, for a quick energy boost to start the day.
Broccoli cheese casserole is creamy, cheesy, and delicious - the most comforting side dish. It's crispy on the outside but soft and tender inside.
Spinach and Pea Soup is creamy, velvety, healthy and delicious. It's a curried soup with a vegan coconut milk base loaded with fresh spinach and green peas.
Roasted Broccoli Grilled Cheese Sandwich
Take your grilled cheese game to the next level with Roasted Broccoli Grilled Cheese Sandwich made with broccoli, red peppers, cheddar, and mozzarella.
Take a bite into this refreshing, gluten-free quinoa spinach salad bursting with colourful tomatoes, cucumbers and raisins dressed with a lemon vinaigrette.
Jello Jigglers are fun, colorful gelatin treats that are smooth in texture and fruity flavored. Customize for any holiday with different colors and shapes. Use green jello for St. Patrick's Day.
Chicken Madeira with sautéed mushrooms and tender crisp asparagus is topped with melty mozzarella cheese. Cheaper and better than the Cheesecake Factory!
Quick and easy pesto penne pasta is a simple and light Italian pasta dish made with just five ingredients in under 15 minutes. The easiest 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.
Smooth and creamy pesto hummus is a healthy, delicious and flavourful dip that is easy to make in just 5 minutes. It's vegan and gluten-free.
Iced Matcha Milk Tea with boba tapioca pearls is rich, refreshing, and delicious. Made with 3 ingredients, matcha bubble tea is easy to make at home.
Creamed spinach is a rich, creamy, and delicious side dish to make this fall. Easy to make ahead and reheats well - perfect for a holiday dinner.
Vegan hummus wrap is a quick easy lunch made in minutes with a handful of fresh ingredients. This delicious veggie wrap is healthy, fresh, nutritious.
This Sweet Kale Salad is loaded with hearty greens, veggies, and homemade poppy seed dressing - inspired by the Taylor Farms salad kit from Costco.
Ghormeh Sabzi (Persian Herb Stew)
Ghormeh sabzi is a classic traditional Persian herb stew with beef or lamb, fresh herbs, and kidney beans, that's slowly cooked, developing so much flavor.
Cilantro lime rice is a fresh, bright and vibrant side dish that will add extra flavour to any meal you serve it with. It's a quick, easy, one pot recipe.
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.
Jalapeño poppers are the perfect appetizer - spicy, crispy, cheesy, and creamy, toasted to golden brown perfection. Plus easy to make ahead and freeze well.
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.
Classic split pea soup is a wholesome, filling, and delicious one pot meal that will warm you up. It's hearty, flavorful, and is loaded with nutrients.
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.
Soft and fluffy, quick dinner bread rolls are loaded with green onions and topped with flaked sea salt and sesame seeds. Ready in just 1.5 hours.
Loaded with fresh ingredients, strawberry avocado salad with poppy seed dressing is the ultimate summer salad -- light, vibrant, fresh, sweet, and tangy.
Coconut turkey curry is creamy, rich, and flavorful. This delicious curry is the perfect recipe to make when you have turkey leftovers, ready in 30 minutes!
Pesto green beans is a simple side dish that is quick and easy to make in under 10 minutes, tossed in buttery toasted walnuts and pesto. So delicious.
Potato Galette with Arugula and Crème Fraîche
Potato galette with arugula and crème fraîche is a rich, light, and delicious savoury tart to serve for breakfast, lunch, or dinner. A total crowd-pleaser.
Chopped asparagus salad with lemon vinaigrette is the easiest and best spring salad ever - colourful, vibrant, flavourful, light, and crunchy.
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.
Air fryer zucchini chips make an excellent snack or side dish - they are savory, salty, and flavorful! A quick and easy recipe made with 5 ingredients.
Ricotta Crostini with Peas and Mint
Get ready for spring with this impressive and delicious spring appetizer -- crostini with creamy ricotta, fresh English peas and fragrant mint.
Spinach gratin is a rich and creamy side dish with a layer of crispy melty cheese on top. This fancy side is easy to make ahead and freezer-friendly.
Lemon parmesan asparagus is a delicious way to serve a classic spring vegetable. This side dish is quick and easy to make in less than 20 minutes.
More Delicious Recipes
- 60+ Spring Dinner Ideas
- 75+ Easy Appetizers
- 20 Best Dip Recipes
- 50 Best Finger Foods
- 40 Hot Lunch Ideas
- Spring Produce Guide
Did You Make Any of These Green Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of green recipes for St. Patrick's Day. 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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Skillet Dinner Rolls
Quick and Easy Skillet Dinner Rolls are soft, fluffy, and served warm right out of the oven with a brush of melted butter making them the only bread recipe you'll need to complement any dinner. Plus, using a cast-iron skillet to make these homemade bread rolls means even easier preparation and serving!
Putting freshly baked bread on the table used to be something that only our grandmothers used to do. Nowadays, we just don't have the time. We are always on the go, running from one place to the next, so getting freshly baked bread seems like a mountainous task. But guess what? What used to take hours to make can now be put on the table in just over half an hour, while you preparing dinner for the night! These quick and easy dinner rolls are just that - EASY.
It takes just over 30 minutes to make these skillet dinner rolls from scratch using only 8 pantry staple ingredients. You will spend ten minutes (or less!) mixing the ingredients before a brief rest to rise, so you can work on other dishes or hang out with your family and still enjoy delicious homemade rolls with dinner!
Why You'll Love these Skillet Dinner Rolls
- The best dinner rolls ever. When you think about dinner rolls, what do you think of? The perfectly golden brown tops. The steaming, warm buttery inside. The fluffy texture. It's all perfectly reminiscent of gathering around the table as a child. As a kid, bread always was the best part of any meal, after all.
- Unbelievably soft and buttery. Fresh, homemade dinner rolls are guaranteed to draw people to the dinner table - even before you announce the meal is ready! Add in the fun pull-apart-ability of these soft, buttery skillet dinner rolls and you've got the ultimate recipe for mealtime success.
- Easy to make for dinner. You won't believe what a difference freshly baked bread makes when it's on the dinner table. The smell, the buttery flavor, it all complements dinner in a homey, feel-good way. It's the extra touch of homemade happiness that brings a meal together on the table.Homemade rolls don't have to be intimidating. These quick and easy skillet dinner rolls require less than ten steps and just 8 ingredients before popping them in the oven. They're beginner-friendly and foolproof!
- Ready in under an hour. The entire process to make these rolls requires only ten minutes of active preparation (plus just 10 minutes of rest time) before baking. After 15 minutes in the oven, you'll have fluffy, buttery, golden-brown rolls ready for the dinner table. This leaves you free to start dinner, take a breather, and kick your feet up as you begin to unwind from a long day at work.
- Serve them for any occasion. Whether you are serving up these rolls on a weeknight during the dinner rush or making them for everyone surrounding your Thanksgiving Day table, you will find yourself keeping this recipe on hand for easy dinner rolls for years and years to come.
Ingredient Notes
To make these quick and easy Skillet Dinner Rolls, you will need to gather some pantry staple ingredients (see recipe card below for full measurements):
- whole milk - using room temperature milk keeps these dinner ultra soft and fluffy. If you want, you can use warm water instead - just make sure the water isn't too hot or it will kill the yeast and the bread won't rise. A little above lukewarm will do.
- vegetable oil - you can also use avocado oil or olive oil.
- active dry yeast - you can use the kind from a jar or a packet - either is fine as long as the measurement remains the same.
- sugar - you can also use an equal measure of honey or maple syrup instead.
- salt
- egg - as with any baking project, try to get the egg as close to room temperature as possible before mixing.
- all-purpose flour - you can try swapping for a measure-for-measure gluten free flour to make these rolls gluten-free.
- salted butter - if you're out of salted butter, you can use unsalted butter.
You will also need measuring cups and spoons (or a kitchen scale), a mixing bowl and whisk or a stand mixer with a dough hook, and a large cast-iron skillet.
How to Make the Best Skillet Dinner Rolls
- Activate the yeast. In a mixing bowl (or in the bowl of a stand mixer), stir together milk (or warm water), vegetable oil, yeast, and sugar. Let rest 15 minutes until foamy.
- Add remaining ingredients. Add in 2 cups flour, salt, and egg. Stir until combined (or use a dough hook in your stand mixer to mix until combined). Gradually add in the remaining flour, stirring between each addition until completely combined.
- Knead the dough. Knead the dough manually using your hands on a clean surface for 5 minutes, or use the dough hook of your stand mixer to knead for 5 minutes until smooth.
Tips for Kneading Dough
- How to knead dough:Â Knead the dough by pushing it down and outward using the palms of your hands. Fold the dough in half toward you and press down. Repeat this motion by pushing the dough down and outward, and then folding over towards you. This helps build up gluten strength in dough that is responsible for making the bread fluffy.
- How to test if dough is well-kneaded: A well-kneaded dough is smooth and can hold its shape. You can test the dough by giving it a firm poke with your finger. The indentation should bounce right back. If it doesn't bounce back and stays like a dimple, keep kneading for a few more minutes.
- Shape the rolls. Use your hands to shape the dough into 12 balls. You may want to roll them on a clean surface for a couple of minutes until they are smooth and tight and not lumpy.
- Rest. Grease a cast-iron skillet with butter. Place dough balls in the greased cast-iron skillet. Let rest at room temperature for 10 minutes. The balls of dough should almost double in size.
- Bake. Brush the tops of the rolls with half the melted butter. Bake in a 400F preheated oven for 10 to 15 minutes, until the tops are golden brown.
- Serve. Remove from oven and brush again with remaining melted butter. Sprinkle some dried parsley or oregano on top (if desired) and serve warm.
How to Serve Dinner Rolls
The flavour of these rolls is light and rich, without being too overpowering in taste to take over the entire meal. Simply serve them with butter alongside a meal or drizzle some honey in with butter for a pleasant sweet surprise in every buttery bite.
The best thing about these rolls is that they go with basically any dinner you can think of. From meat and seafood, pasta and rice, and curry and soup, a side of these freshly baked rolls is just the extra bit of comfort you want to serve up to your family and friends gathered around your dinner table. Some delicious dinner ideas that you can serve these rolls with are:
- Creamy Tomato Pasta
- Vegetarian Split Pea Soup
- Creamy Artichoke Dip
- Chicken Marsala
- Salmon Bites
- Cranberry Meatballs
Recipe Tips and Tricks
- Make the dough ahead of time. Did you know you can make skillet rolls ahead of time? Just follow steps 1-5, but instead of allowing them to rise, stick them straight in the freezer and then transfer them to a freezer bag once they've frozen solid. Then, allow them to defrost in the refrigerator overnight and continue the recipe where you left off at step 5.
- Don't over-knead. Using a stand mixer, it can be easy to let the hook overmix the dough, but be sure to watch closely. If the dough is over-kneaded, it can become dense and heavy instead of soft and fluffy. Stop the machine as soon as the ingredients are fully combined and the dough is tight (not lumpy) to prevent chewy rolls!
Storage and Freezing Instructions
How to Store
Transfer leftover skillet dinner rolls into a large Ziploc bag, pressing all the air out before sealing. Store at room temperature out of direct sunlight for up to 4-5 days. You can also store them in the refrigerator for up to a week but they will dry out a bit. You can reheat them to add some moisture back in.
How to Reheat
Reheat in the microwave on high for 30 seconds to 1 minute until warm. You can also reheat dinner rolls or in the oven at 350℉ for 10 minutes or in the air fryer for 5 minutes until heated through.
How to Freeze
You can choose to separate the rolls or leave them in one unit, but either way you can transfer them to a freezer bag and freeze them for up to 3 months. Reheat the frozen dinner rolls in the oven straight from frozen to preserve the texture. Just add an extra 5 minutes to the reheating time.
More Bread Recipes
- 30 Bread Recipes with Yeast
- Potato Dinner Rolls
- Garlic Knots
- Green Onion Bread Rolls
- Cheesy Garlic Dinner Rolls
- Homemade Biscuits
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.
Kimchi Dumplings
Kimchi Dumplings are savory, a little tangy, and incredibly flavorful. These delicious Korean-inspired dumplings contain real kimchi and get seared and steamed to create the classic chewy top and crispy bottom that makes potstickers (dumplings) so good.
Making pork kimchi potstickers takes an hour in total since you have to wrap each dumpling individually, but the time spent is well worth the end result. Make it a family affair and include your whole family in assembling and wrapping the dumplings for faster preparation and kitchen fun! You'll love these easy, tasty, and healthy homemade kimchi dumplings.
Why You'll Love these Kimchi Dumplings
- Authentic Korean flavors. Bring home a piece of your favorite Korean restaurant with these quick and easy kimchi dumplings! Authentic ingredients like kimchi, sesame oil, and rice wine make these kimchi pork dumplings truly restaurant-worthy.
- Healthy and delicious. The hearty ingredients in these dumplings include ground pork, onion, garlic, ginger, and the all-important kimchi. Kimchi is made from fermented cabbage and is probiotic-rich food - great for your gut and your taste buds!
- Better than store-bought dumplings. We've all been there - the dumplings on the outside of the freezer bag look much better than the actual result once you've cooked them. Skip the freezer aisle and make these pork dumplings with kimchi from scratch for a dish that will satisfy every time!
Ingredient Notes
To make these flavorful Pork Kimchi Dumplings, you will need the following ingredients (full measurements in recipe card below):
- ground pork - these dumplings are traditionally made with ground pork, but you can also try them with ground beef, ground chicken, ground turkey, or even tofu if necessary!
- kimchi - use whatever kind of kimchi you have - both homemade and store-bought will work fine for this recipe.
- yellow onion - if you don't have any yellow onion on hand, you can use a sweet or white onion instead.
- garlic - fresh garlic is the best for flavor, but you can also use pre-minced garlic. Just use 1 teaspoon of minced garlic for each clove called for here.
- fresh ginger - the same goes for ginger - using fresh ginger will give these kimchi dumplings fresher flavor, but
- soy sauce - you can use low-sodium soy sauce, substitute with oyster sauce, or use coconut aminos to make the filling gluten free.
- rice wine - this is optional, for flavor.
- egg - the egg in this recipe acts as a binder to hold the filling together. You can mimic this with a mixture of cornstarch or flour and water to create a sticky paste that will bind the filling ingredients.
- sesame oil - sesame oil adds an earthy, nutty flavor to the dumplings, but you can omit it if you don't like the taste of sesame.
- salt and pepper - for the pepper, feel free to use ground black pepper or white pepper for a more authentic flavor.
- dumpling wrappers - store-bought wrappers are great for convenient and time-saving dumplings, but you can make your own Homemade Dumpling Wrappers at home if you have the time.
- vegetable oil and water - for "steam-frying" if cooking these dumplings in the frying pan.
- black sesame seeds - optional, for garnish.
- green onions - optional, for garnish.
You will also need measuring cups and spoons, mixing bowls, tea towel, and a large skillet or cooking pot (depending on whether you are pan frying or boiling the dumplings).
How to Make the Best Kimchi Dumplings
First, make the filling.
- Combine ingredients. In a large mixing bowl, add pork, kimchi, onion, garlic, ginger, soy sauce, rice wine, egg, sesame oil, salt, and pepper. Use a spatula to mix until evenly combined. You can also add all the ingredients in the bowl of a stand mixer or food processor and mix until evenly combined, about 1-2 minutes.
- Marinate. Cover the bowl with plastic cling wrap and let the mixture marinate for at least 20 minutes (or overnight in the refrigerator) to soak in all the flavours.
Next, wrap the dumplings.
- Moisten edges. Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it into the palm of your hand. Dip your finger into water and smear it along the edge of the wrapper.
- Add filling. Transfer a tablespoon of filling into the centre.
- Wrap dumplings. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.
- Repeat. Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.
Finally, cook the dumplings.
You can pan-fry the dumplings or boil them.
How to pan fry dumplings (potstickers)
- Fry the bottoms. Heat 1 tablespoon vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 1-2 minutes. Place a batch of 12-15 dumplings on the pan and place them approximately ½-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown.
- Add water to steam. Add ½ cup water into the pan to cover half of the dumplings' height (½-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.
- Absorb. Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.
- Repeat. Repeat the same steps for the rest of the dumplings.
How to boil dumplings
Add dumplings (in batches) in a large pot of boiling water and cook until they are floating, about 5-7 minutes. Drain well and serve.
Recipe Variations
- Make it spicy. Add a tablespoon or two of gochujang (Korean chili paste) or sriracha to the pork kimchi filling for some extra heat.
- Make it vegetarian. Substitute the pork with a mixture of sautéed chopped mushrooms or tofu.
- Switch the protein. Replace the ground pork with ground beef or ground turkey for a different flavor. You can also use shrimp or crabmeat instead for a seafood twist on these Korean dumplings.
- Make steamed buns. Use the same filling to make steamed buns instead of dumplings. Just wrap the filling in a ball of dough and steam until cooked through. See our Vegetarian Steamed Buns for the dough recipe.
How to Serve
Sprinkle some black sesame seeds and green onions on top and serve these Kimchi Dumplings with a side of vinegar or soy sauce for dipping.
These dumplings are delicious on their own or served as a complete meal with other Asian-inspired side dishes including:
- Chinese Garlic Cucumber Salad
- Steamed Rice
- Peanut Noodles
- Savory Chive Pancakes
- Steamed Scallion Buns
- Korean Beef Bulgogi
Recipe Tips and Tricks
- Use your favorite pleating method. If you're a pleating pro, feel free to make the folds as complicated as you like. But if you're a beginner, feel free to simply press the edges together or watch a YouTube video for a simple crimped edge!
- Don't overfill your wrappers. It may be tempting to stuff as much filling as possible into each of the dumplings, but it's important to be precise and refrain from adding too much of the pork and kimchi mixture. Otherwise, you run the risk of the dumplings bursting open and leaking before they're cooked!
- Make your own homemade wrappers. You can use store-bought wrappers for convenience's sake, but it's actually incredibly easy to make your own wrappers at home with simple pantry ingredients! Check out our Homemade Dumpling Wrappers recipe to make these kimchi dumplings completely from scratch.
- How to make steamed dumplings: To make steamed dumplings instead of potstickers, simply place the uncooked dumplings on a steamer basket over a pot of boiling water. Steam for 15-20 minutes until tender.
- Use leftovers creatively. Use the leftover filling to make a batch of kimchi fried rice by frying it up with some cooked rice, chopped kimchi, and a few other seasonings. See our Vegetarian Fried Rice recipe for tips.
Storing and Freezing Instructions
How to Store
Once the kimchi dumplings have completely cooled to room temperature, transfer them to an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat cooked dumplings on the stovetop with a splash of water over medium-low heat until heated through.
How to Freeze Uncooked Dumplings / Make Ahead Instructions
You'll love these kimchi dumplings the day you make them and weeks after - if you freeze them (uncooked). Line a large sheet pan with parchment paper, arrange the dumplings in a single layer so they're not touching each other, and freeze for one hour until they become solid. Then, transfer the frozen dumplings to a freezer bag and freeze for up to 3 months.
How to Cook from Frozen
You can cook these kimchi gyoza straight from the freezer. Follow the same steps in this recipe, but when you cover and cook until the water has evaporated, then add another ¼ cup of water and cover. Keep cooking until water almost evaporates, about 5 more minutes.
More Chinese Dumpling Recipes
- 25 Best Dim Sum Recipes
- Pork Dumplings
- Beef Potstickers
- Egg and Chive Vegetarian Dumplings
- Chicken and Cilantro Wontons
- Spicy Chili Oil Wontons
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.
Mini Pancakes (Silver Dollar Pancakes)
Mini Pancakes (or Silver Dollar Pancakes) are the fluffy, fun-sized version of classic pancakes that we all know and love. Made in just minutes using a handful of everyday ingredients and served warm with a smattering of fresh fruit and a generous drizzle of maple syrup, they're a breakfast favorite for adults and kids alike!
It takes only 15 minutes to make these pancakes from scratch - the same amount of time it takes to use a box mix (but minus the preservatives and filler ingredients!). They're perfect for both busy weekday mornings and lazy weekend days, and your family is sure to request them often.
Why You'll Love these Mini Pancakes
- Better than box mix (but just as easy). No need to stock up on boxed pancake mixes that rely on artificial ingredients and preservatives-you can make better silver dollar pancakes at home using a few wholesome pantry staples.
- A big hit with kids. Kids love these mini pancakes more than regular sized Old Fashioned Pancakes - they're fun, dippable, and easy to eat with hands or a fork. Plus, they're super cute!
- They're freezer-friendly. These small pancakes freeze beautifully and reheat in a flash (from frozen too!). You can prep them ahead of time and freeze for easy breezy breakfasts - just microwave or pop into the oven for a few minutes for a quick-bake and go!
Ingredient Notes
To make this delicious Mini Pancakes or Silver Dollar Pancakes, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - all-purpose flour will render the classic fluffy pancake texture, but you can try using an equal amount of measure-for-measure gluten free flour if you're sensitive to gluten.
- baking powder - out of baking powder? Combine ½ teaspoon of baking soda and 1 teaspoon of cream of tartar to make your own!
- granulated sugar - a granulated sugar alternative like coconut sugar, date sugar, or sugar-free substitute like Swerve will also work as a sweetener for these mini pancakes, but the sugar you choose may alter the flavor.
- salt
- milk - you can swap the cow's milk for a non-dairy milk like almond or coconut if you need to.
- unsalted butter - you can use salted butter if that's all you have on hand, but using unsalted will give you more control over the final flavor of the pancakes. Decrease or omit the additional salt in the recipe as needed!
- vanilla extract - an equal amount of vanilla bean paste can be used in place of vanilla extract for a more rich vanilla flavor.
- egg - out of eggs or looking for a plant-based ingredient swap? Use ¼ cup unsweetened applesauce for every egg in the recipe.
Toppings
You can serve these silver dollar pancakes plain or with your favorite toppings. We used butter, maple syrup, and raspberries.
- butter - you can substitute the butter for a vegan butter alternative if you want to make this recipe more vegan-friendly.
- maple syrup - spring for the real maple syrup if you can find it!
- raspberries - we used raspberries, but you can top your pancakes with your favorite fresh fruit like blueberries, peaches, strawberries, or apples.
You will also need measuring cups and spoons, mixing bowl, and a large skillet or griddle.
How to Make the Best Mini Pancakes (Silver Dollar Pancakes)
- Combine dry ingredients. In a large mixing bowl, combine together the flour, baking powder, sugar and salt.
- Add wet ingredients. Add in together milk, melted butter, vanilla, and egg. Whisk together to combine, until just combined (It will still be lumpy, but do not overmix). If the batter is too thick, add in 1 tablespoon more milk, as needed.
- Scoop batter. Coat a large frying pan or griddle with butter. Heat pan over medium heat and add pancake batter using a small cookie scoop or 1 tablespoon of batter. Add as many as fit in your pan or griddle.
- Cook. Cook the pancakes on both sides until small bubbles have begun to form on the surface and edges and the pancake is golden brown, about 45 seconds. Flip the pancake over and cook for another 45 seconds until the other side is also golden brown.
- Repeat. Repeat until batter is used up. You may need to coat your pan with more butter as you keep cooking new batches.
- Serve. Serve on a plate with pats or butter, berries, and a drizzle of maple syrup.
Recipe Variations
- Add berries. Add up to a cup of fresh berries into your pancake batter. Our favorites are blueberries, raspberries, or chopped strawberries.
- Add chocolate chips. Fold ½ cup of mini chocolate chips into your pancake batter before cooking. You can also sprinkle extra chocolate chips on top before serving.
- Make banana pancakes. Mash a ripe banana and mix it into your pancake batter. Cook the pancakes as usual and serve with sliced bananas and a dollop of whipped cream.
- Add a cinnamon roll flavor. Mix in 1 teaspoon of cinnamon and 2 tablespoons of brown sugar into the pancake batter. You can also make a cream cheese glaze and drizzle it over the pancakes berfore serving. See our Skillet Cinnamon Rolls for a cream cheese glaze that you can scale down.
- Make them lemony. Add 1 tablespoon of lemon zest to your pancake batter to give it a brighter citrus flavor.
How to Serve
These Silver Dollar Pancakes are a delicious and fun breakfast to serve on their own for a simple breakfast or as part of an elaborate brunch spread with all our favorite breakfast items including:
- Avocado Toast with Poached Egg
- Breakfast Strata
- French Toast
- Fruit and Yogurt Parfait
- Vegetable Frittata
- Green Smoothie Bowl
Recipe Tips and Tricks
- Make things fun with a topping bar. Spice things up for a special occasion or celebrate the weekend by giving your family a choice of toppings like sprinkles, chocolate chips, whipped cream, and a fresh fruit option.
- Don't over-mix the batter. Pancake batter should not be perfectly smooth - you want to leave a few lumps in it! Otherwise, your pancakes will turn out tough and chewy instead of light and fluffy. For this reason, it's best to hand mix pancakes unless you're closely monitoring a hand or stand mixer.
- Make sure your cooking surface is hot enough. Pancakes spreading too fast or sticking to the pan when you try to flip them? Give your cooking surface a few minutes to come up to temperature before adding the butter and pancake batter.
Storing and Freezing Instructions
How to Store
Transfer cooled mini pancakes into an airtight container or ziploc bag and refrigerate for up to one week.
How to Reheat
Reheat in the microwave on high for 20-30 seconds or on the stovetop over medium low heat until heated through.
How to Freeze
Freeze mini pancakes by transferring them to a freezer bag or airtight container, separating layers with parchment paper. Freeze these pancakes for up to 2 months. You can reheat single pancakes directly from frozen in the microwave for 30-45 seconds or in the oven at 325℉ for 4-7 minutes.
More Pancake Recipes
- 50 Best Breakfast Ideas
- Old Fashioned Pancakes
- Blueberry Pancakes
- Applesauce Pancakes
- Gingerbread Pancakes
- Carrot Cake Pancakes
Tried this recipe?
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Italian Easter Cookies
Italian Easter Cookies (uncinetti) are cake-like cookies that are light and fluffy with lemon flavor throughout and are topped with an easy homemade glaze with festive pastel sprinkles on top.
These Italian cookies are quick and easy to make in just 30 minutes with no chilling required. Plus, they can be made ahead of time and are freezer-friendly because who doesn't love having cookies on hand whenever the craving hits? Serve them with tea or coffee, as a dessert after dinner, or for an Easter holiday cookie box.
Topping them with sweet lemon icing made from scratch icing and holiday sprinkles makes these treats even more fun. They look so cute next to Easter Egg Sugar Cookies, Mini Egg Cookies, Easter Bark, or Carrot Cake Cookies.
Why You'll Love these Italian Easter Cookies
- Classic Italian cookie. These Italian Easter cookies are a traditional Italian cookie that is served during the Easter holiday season. They are known as "uncinetti" cookies and they are typically shaped into a knot (we decided to make things easy and scoop and drop them instead). They are loved for their simple yet sophisticated look and taste of not being overly sweet which makes them the perfect tea time treat.
- Sweet lemon flavor. Real lemon juice and lemon zest are used in this cookie to create a light cookie that is bursting with citrus flavor. There is also lemon juice in the glaze because twice the lemon flavor is just more fun! The tangy lemons balances out the sweet cakey cookies so well. They taste like they came from a local bakery - but even better because no unnecessary additives here!
- They're quick and easy. From start to finish, these Italian lemon cookies only just 30 minutes to make and bake which means there is fancy steps involved and no chilling required! They're so qucik and easy that you can make them before dinner and enjoy hot and fresh cookies out of the oven by dessert time.
- Simple ingredients. These easy Italian cookies come together using classic baking ingredients and pantry staples. There is not trip to a specialty Italian grocery store involved here. In fact, you may already have everything you need for this recipe already on hand - especially if you are a baker.
Ingredient Notes
To make these festive Italian Easter Cookies, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - you could try using a gluten free measure-for-measure flour instead of a wheat-based flour if you're sensitive to gluten or have celiac disease.
- baking powder
- salt - finely ground salt distributes throughout the dough the most evenly.
- butter - for cookies, butter should be brought up to room temperature before you start to make the dough. This helps it cream with the sugars and wet ingredients for a consistent texture. You also want to use unsalted butter. If using salted butter, just leave out the salt in the recipe.
- granulated sugar - you can substitute with confectioners' sugar instead. Confectioners' sugar will create a finer texture in these cookies.
- eggs
- lemon juice - fresh squeezed lemon juice will offer the best lemon flavor with no additives, but you can use store-bought lemon juice if you need to. You can also substitute the 2 tablespoons of lemon juice with 1 teaspoon lemon extract.
- lemon zest - you can omit this if necessary, but lemon zest adds flavor and color.
- lemon glaze - so easy to make with confectioner's sugar, lemon juice, and milk.
- sprinkles - use pastel colored sprinkles to keep them festive for Easter.
Baking Tools and Equipment
You will also need the following kitchen tools and baking equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- cookie scoop
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
How to Make the Best Italian Easter Cookies
- Combine wet ingredients. Cream butter and sugar together using a stand mixer fitted with the paddle attachment (or in a large mixing bowl with a hand mixer) on medium speed until light and fluffy, about 2 minutes. Add eggs and lemon juice and beat until incorporated.
- Add dry ingredients. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients and beat on low speed until combined (The dough will be sticky).
- Scoop cookies. Line a large cookie sheet with parchment paper or a silicone baking mat. Use a small cookie scoop to scoop out 1 tablespoon of cookie dough. Drop on the prepared cookie sheet, spaced 2 inches apart.
- Bake. Bake in a 350F preheated oven for 12-15 minutes, until lightly brown and firm. Allow cookies to cool on the cookie sheet for 5 minutes before carefully transferring to a wire cooling rack to cool completely.
How to Make Glaze for Easter Cookies
- Combine ingredients. In a medium mixing bowl, stir together the confectioners' sugar, lemon juice, and 1 tablespoon of milk together. Add up to 1 more tablespoon of milk if needed to thin out the icing.
- Dip cookies. Carefully dip the tops of the cooled cookies into the glaze. Flip them back over and return to the wire cooling rack.
- Add topping. Immediately top with sprinkles. Allow the icing to set before storing.
How to Serve
Italian Easter Cookies are the perfect tea time cookie with a warm cup of tea or coffee. Some of my favorite warm drinks to serve with these lemon cookies are:
Recipe Tips and Tricks
- Use room temperature ingredients. Make sure that you take the butter and eggs out of the fridge at least 30 minutes before. This makes it easier for you to combine everything together and prevent overmixing the dough. Â
- Cookie scoop alternative. If you don't have a cookie scoop or a small ice cream scoop handy, you can use two spoons to form and drop your dough onto the sheet pan, and round things out using the back of the spoon. Using spoons keeps your hands clean and makes sure the cookies are roughly the same size.
- Leave enough time to cool. These Easter cookies are fragile and delicate and will be prone to breaking immediately after baking. They need to firm up for a few minutes on the baking sheet before carefully moving them to a cooling rack.
- Do not add icing to warm cookies. The cookies should be completely cool before icing them. If they are still warm, the icing will melt and seep into the cookies, making them mushy and overly sweet!
- Get creative with toppings: Instead of sprinkles, you can try topping these lemon cookies with lemon zest, coconut flakes, edible glitter, chocolate chips, chopped nuts, or anything else you want. Have fun with it and get the kids to help too!
Storing and Freezing Instructions
How to Store
Store Italian Easter cookies in an airtight container at room temperature for up to 4 days. Store in a single layer to prevent the icing from smudging. You could also store each cookie in mini cupcake liners so that they don't touch each other and cause the icing to smudge off on each other.
How to Freeze
If planning to make a large batch of Easter cookies to freeze, I would recommend not icing them until you are ready to serve, as the icing doesn't so well in the freezer and tends to crack when frozen.
Arrange the unfrosted cookies in an airtight container, in single layers layered in between pieces of parchment paper. Store in the freezer for up to 3 months.
How to Store and Freeze Cookie Dough
- Storing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Store in the refrigerator for up to 2-3 days before baking. You may need to increase the bake time by 1-2 minutes to account for the cooler temperature of the dough.
- Freezing cookie dough: Shape the dough into a ball or disc and wrap it tightly in plastic cling wrap. Place in a freezer bag and freeze for up to 3 months. When ready to bake, allow the dough to defrost in the refrigerator overnight.
More Cookie Recipes
- 50 Best Cookie Recipes
- Lemon Curd Cookies
- Italian Rainbow Cookies
- Almond Biscotti
- Madeleines
- Lemon Drop Cookies
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 Lasagna with Spinach
This Vegetarian Lasagna with Spinach is creamy, cheesy, and delicious. This classic Italian dish gets a meatless upgrade in this vegetarian version that is packed with classic Italian flavors: tender noodles, crushed tomatoes, three types of cheese, and fresh spinach and herbs are guaranteed to make this your new go-to lasagna recipe for family dinners.
You won't miss the meat here! This vegetarian lasagna is incredibly filling and just as easy to make as any other lasagna - only 20 minutes of prep work and an hour in the oven are all you need to get a perfectly browned lasagna on the table and ready to eat. Plus, it's freezer-friendly too and can be reheated from frozen so don't worry about leftovers - if there even are any!
Why You'll Love This Vegetarian Lasagna with Spinach
- The best combination of ingredients. Every ingredient in this dish comes together to create incredible flavors that you can taste in every bite. The spinach, the cheese, the lasagna noodles, and the fire-roasted tomato sauce. The fire-roasted tomatoes are grilled over an open flame to maximize natural sweetness and subtle smokiness. It adds a depth of flavor like no other.
- It is super cheesy. Lasagna is known for layers of creamy, stretchy, and salty cheese - and this vegetarian lasagna delivers! Three different kinds of cheese (Parmesan, ricotta, and mozzarella) create the layers of cheesy textures and flavors that make this lasagna so comforting and delicious.
- Simple preparation. Don't let the long list of ingredients fool you - the instructions for this lasagna are broken down into easy-to-follow steps and the active preparation time is only 20 minutes, so this is a great meal to make when you want a show-stopping dish without a lot of effort! Plus, it's easy to make ahead and freezer-friendly!
- Great as a side or an entree. This lasagna is incredibly versatile: it's perfect when served as a side at a large gathering or potluck and it's a satisfying entree for family meals at home. It's sure to steal the show either way!
Ingredient Notes
To make this delicious Vegetarian Lasagna with Spinach, you will need the following ingredients (full measurements in recipe card below):
- lasagna noodles - you can use regular or gluten free lasagna noodles to make this recipe a bit more allergy-friendly. If crunched for time, you can use no-boil lasagna noodles which can be layered in dry.
- vegetables
- onion - yellow onions are great for lasagna, but you can use whatever kind you have on hand.
- fire-roasted crushed tomatoes - if you can't find fire-roasted tomatoes, just use a can of crushed tomatoes.
- spinach - baby kale or baby chard will produce a similar result if used in place of the spinach.
- cheese
- ricotta cheese - try Greek yogurt or cottage cheese as a substitute for ricotta if you need one. Note that the texture will be different.
- Parmesan cheese - Asiago cheese or Pecorino Romano will also work instead of the Parmesan.
- mozzarella cheese - if you don't like mozzarella, you can increase the amount of Parmesan cheese used here or try a similar cheese like shredded provolone or cheddar instead.
- seasoning
- garlic - fresh garlic will give you the best flavor, but you can also use 1 teaspoon of pre-minced in place of each clove of garlic in the recipe.
- dried oregano - you can also use Italian seasoning or finely chopped fresh oregano for a slightly more intense flavor.
- sugar - feel free to swap the sugar with your favorite sugar alternative. We just add a little sweetness to balance out the tangy tomatoes.
- fresh basil - dried basil will work if you can't find fresh, but the texture will be affected.
- Italian seasoning - if you don't have Italian seasoning on hand, you can make your own by combining dried basil, dried oregano, dried rosemary, dried thyme, and dried marjoram.
- ground nutmeg - freshly ground or pre-ground are both fine for this recipe.
- salt and pepper
- olive oil - avocado oil has a similar smoke point and a neutral flavor, making it a great replacement for olive oil.
- butter - you can use an equal amount of olive or avocado oil in place of the butter in this recipe.
- egg - you can use two tablespoons of aquafaba instead of the egg in this recipe if necessary.
You will also need measuring cups and spoons, saucepan, mixing bowl, skillet, and a 9x13-inch casserole pan.
How to Cook the Best Vegetarian Lasagna with Spinach
First, make the tomato sauce.
- Sauté ingredients.Heat olive oil in a large saucepan over medium heat. Add onion and sauté until soft and translucent, about 3-4 minutes. Add garlic and oregano and continue to sauté until garlic is fragrant, about 1 minute. Add crushed tomatoes and sugar. Stir to combine.
- Simmer. Bring sauce to a boil, then turn the heat down to low. Simmer for 10 minutes. Remove from heat and stir in basil. Season with salt and pepper.
Then, make the spinach-cheese mixture.
- Prep the spinach. Use your hands or a cheese cloth and squeeze the spinach to remove excess water. Set aside.
- Cook. Melt the butter in a large skillet over medium-high heat. Add garlic and sauté for 1-2 minutes. Add spinach and continue sauté until the spinach is wilted, about 2-3 minutes. Remove from heat.
- Combine ingredeints. In a large mixing bowl, combine the cooked spinach, ricotta cheese, Parmesan cheese, egg, Italian seasoning, oregano, nutmeg, salt, and pepper. Stir to combine.
Assemble the lasagna.
Cook lasagna noodles. In a large pot of salted water, cook the lasagna noodles until al dente, about 8 minutes or according to package instructions.
Layer the lasagna in a 9x13-inch casserole:
- Tomato sauce. Spread a thin layer of the tomato sauce in the bottom of the casserole dish.
- Lasagna noodles. Layer 3 lasagna noodles on top.
- Spinach-cheese mixture. Spread half the the spinach mixture on top.
- Mozzarella cheese. Sprinkle on ½ cup mozzarella cheese.
- Tomato sauce. Add 1 cup of tomato sauce.
- Lasagna noodles. Layer 3 lasagna noodles on top.
- Spinach-cheese mixture. Spread the remaining half the the spinach mixture on top.
- Mozzarella cheese. Sprinkle on ½ cup mozzarella cheese.
- Tomato sauce. Add 1 cup of tomato sauce.
- Lasagna noodles. Add remaining 3 lasagna noodles.
- Tomato sauce. Add remaining tomato sauce
- Mozzarella cheese. Add 1 and ¼ cups of mozzarella cheese on top.
Finally, bake the lasagna.
Cover the lasagna with aluminum foil and bake in a 375F preheated oven for 45 minutes. Uncover and continue to bake for 15-20 more minutes until cheese is golden brown.
Remove the lasagna from the oven and let it stand for 15 minutes before serving.
Garnish with freshly chopped basil and Parmesan cheese, if desired, and serve.
Recipe Variations
- Add meat. Cook up some ground beef or ground turkey and then start sautéing the onions for the tomato sauce in the same pan, and follow the rest of the instructions as written.
- Add veggies. You can also add a layer of sliced roasted vegetables. Some good options are roasted eggplant, bell peppers, and mushrooms.
- Make roll ups. Instead of a traditional lasagna, make lasagna roll ups. Prepare the tomato sauce, spinach-cheese mixture as is. Just assemble the lasagna different. See our Lasagna Roll Ups for full instructions on how to assemble.
How to Serve
Vegetarian Lasagna with Spinach is delicious and filling meal served on its own, or paired with classic breadsticks and a family-style salad. Some of our family's favorites include:
Recipe Tips and Tricks
- Spreading tip. The spinach mixture may be hard to spread on the lasagna noodles. You can drop them them in spoonfuls and then spread around using the back of the spoon.
- Use no boil lasagna noodles. If crunched for time, you can use no-boil lasagna noodles which can be layered in dry.
- Make ahead and freeze for a rainy day. Lasagna is a great freezer meal to have on hand for days when you don't have extra time or energy to cook a homemade meal, and it's incredibly freezer-friendly! You can make it ahead in an aluminum pan, freeze, and pop it straight into the oven when you need it.
- Prep ahead. You can also prepare this ahead of the time and store it in the fridge for up to 2 days before you are ready to bake.
Storing and Freezing Instructions
How to Store
Transfer leftover vegetarian lasagna into an airtight container and refrigerate for up to five days.
How to Reheat
Reheat leftover lasagna in a casserole dish in a 350F preheated oven for 10-20 minutes until warmed through, or in the air fryer at 350F for up to 10 minutes until warm and bubbly. You can also reheat in the microwave.
How to Freeze
Transfer the entire lasagna (or slices) into a freezer-friendly container and wrap tightly with aluminum foil to prevent freezer burn. Freeze for up to 3 months. Allow the lasagna to thaw in the refrigerator overnight before reheating or reheat straight from frozen in the oven (adding up to 10 minutes extra to the reheating time).
More Lasagna Recipes
- 10 Best Lasagna Recipes
- Easy Meat Lasagna
- Creamy White Chicken and Spinach Lasagna
- Lasagna Roll Ups
- Butternut Squash Lasagna
- Skillet 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.
This post was originally sponsored by Muir Glen in 2017. It has been completely updated in 2023 with new content and images.
Baked Potato Wedges
These Baked Potato Wedges are crispy, cheesy, and perfectly soft in the center - exactly what you want from a potato wedge, but without frying! Served hot with ketchup or your preferred dipping sauce, this side is perfect for cookouts or any time you want a simple potato side.
The best part? Easy potato wedges require only ten minutes of active preparation before they go in the oven or air fryer! A little bit of effort yields a lot of flavor from these simple baked potato wedges. They're the perfect anytime side dish.
Why You'll Love these Baked Potatoes
- Simple ingredients. You can make these delicious oven baked potato wedges using just a handful of common items - meaning no special grocery store trips and no additives or artificial ingredients. They're better than their store-bought counterparts in both taste and preparation!
- The best texture. These potato wedges are crispy on the outside and soft and tender inside - just what you want when it comes to potatoes. Whether you cook them in the oven or air fryer, the results are the same.
- Vegetarian-friendly side. Need something quick and tasty for a meatless dinner guest or just craving a vegetarian side that isn't broccoli? These air fryer potato wedges do just the trick. They can also be made vegan with one single ingredient swap (see the ingredient notes for details!).
- A cheesy twist on a classic. Most people serve their potato wedges naked, but adding a sprinkle of grated Parmesan and parsley before serving really elevates these fries to restaurant-worthy status! But it's completely optional.
Ingredient Notes
To make delicious Baked Potato Wedges, you will need the following ingredients (full measurements in recipe card below):
- russet potatoes - russets work best here, but you can also use New Potatoes or Yukon Golds instead.
- olive oil - avocado oil or vegetable oil are suitable replacements for olive oil in this recipe.
- salt and pepper
- paprika - you can use smoked paprika instead if you prefer the flavor, or swap it with chili powder for a similar effect.
- garlic powder - if you're a big fan of garlic, you can increase the quantity to intensify the flavor or omit it completely if you don't like garlic.
- Parmesan cheese - you can also use Asiago cheese, or try a vegan Parmesan-style cheese instead to make these completely vegan.
- fresh parsley - if you don't like parsley, try a different soft herb like dill or basil.
You will also need measuring cups and spoons, mixing bowl, and half sheet baking pan.
How to Make the Best Baked Potato Wedges
- Prep potatoes. Wash the potatoes thoroughly under running water and use paper towels to pat them completely dry. Cut each potato into 8 even wedges.
- Season. In a large mixing bowl, add potato wedges, oil, salt, pepper, paprika, and garlic powder. Stir well and coat evenly.
- Bake. Place potato wedges in a single layer on a large half sheet baking pan. Bake in a 375F preheated oven for 35-40 minutes, or until golden brown and fork tender.
- Serve. Sprinkle with Parmesan cheese and parsley (if using) and serve warm.
Potato Wedges in the Air Fryer
You can also cook crispy potato wedges quickly in the air fryer. Place the seasoned potato wedges in the air fryer basket. Air fry at 375F for 20-22 minutes, until golden brown and tender. Shake the basket halfway through for even cooking.
How to Serve
These crispy Baked Potato Wedges are delicious served on their own with a dipping sauce such as:
- Ketchup
- BBQ Sauce
- Honey Mustard
- Sweet Chili Sauce
- Ranch Dip
They also pair well with almost any entree. Some of our favorite meals to serve these on the side of are:
- Classic Hamburgers
- Garlic Butter Steak Bites
- Parmesan Crusted Chicken
- Air Fryer Chicken Tenders
- Salmon Burgers
Recipe Tips and Tricks
- Make your own dipping sauce. Everyone has their own favorite condiment for potato wedges. Make these your own by perfecting your personal "special sauce" to serve alongside them!
- Use an oven thermometer. Not all ovens operate at the temperature shown on the display. Make sure your oven isn't sabotaging your crispy baked potato wedges by double checking the actual temperature with an oven thermometer and adjust if necessary.
Storing and Freezing Instructions
How to Store
Transfer the cooled potato wedges to an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat in the oven at 375℉ for 10-15 minutes or in a 375F air fryer for 5-10 minutes until heated through and crisped up.
How to Freeze
Place the potato wedges in a freezer bag or freezer-safe container and freeze for up to 3 months. Reheat them in the oven or air fryer straight from frozen to maintain the texture - adding a few extra minutes to the reheating time.
More Potato Recipes
- 40 Best Potato Recipes
- Air Fryer French Fries
- Crispy Smashed Potatoes
- Creamy Potatoes au Gratin
- Crispy Leaf Potatoes
- Greek Fries
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 Paella
Vegetarian Paella is a delicious and flavorful classic Spanish rice dish that is savory, hearty, and filling. Perfectly cooked rice gets dressed up with saffron, smoked paprika, and a variety of tender vegetables.
Everything you love about paella is made more accessible in this vegan version. In under an hour, you can create a hearty vegetarian one pot rice that's elegant enough to rival restaurants in Spain. Treat yourself to a bowl full of Spanish paella on a busy weeknight or hang on to the recipe for your next potluck or dinner party - whenever you make it, this plant-based dish will become your new favorite indulgence.
Why You'll Love this Vegetarian Paella
- Classic Spanish dish. Paella is a beloved Spanish rice dish that's known for its bold flavor and tender (but firm) short-grain rice. Using saffron, smoked paprika, and tomato paste gives this dish the signature paella flavor it's known and loved for.
- Vegetarian and vegan friendly. Unlike the traditional version, which is typically made with meat and/or seafood, this Spanish paella is made entirely of plant-based ingredients and contains no animal products - meaning even those who follow vegetarian or vegan diets can enjoy it.
- Special occasion worthy. This impressive vegetable rice is relatively easy to make, but it packs a powerful punch both visually and in flavor - making it the perfect side or main dish for your next dinner party or romantic evening!
Ingredient Notes
To make this easy Vegetarian Paella, you will need the following ingredients (full measurements in recipe card below):
- olive oil - vegetable oil or avocado oil will work well in place of the olive oil.
- cherry tomatoes - you can also use grape or campari tomatoes for a similar effect.
- red onion - yellow or white onion can be swapped for red onions.
- garlic - you can swap 1 teaspoon of jarred minced garlic per one garlic clove if needed.
- red bell pepper - orange or yellow bell pepper would be the best substitutes, but you can also use green pepper.
- zucchini - a similar squash like yellow squash or even sweet potato will also work.
- smoked paprika - you can use regular paprika if you need to.
- tomato paste - tomato puree will be the closest substitute for tomato paste. Triple the measurement when substituting puree for paste.
- artichokes - if you can't find quartered artichokes, try hearts of palm instead. Fresh artichokes will be labor-intensive and won't have the same flavor or texture as marinated ones.
- Kalamata olives - black olives will also work if you have them on hand.
- paella rice - paella rice or Bomba rice has a shorter grain than your typical rice. Look for arborio if you can't find it.
- vegetable stock - you can also use chicken stock, but it will change the nature of the recipe and it will no longer be considered vegetarian.
- saffron - if you don't have saffron, you can use turmeric for a similar color but different flavor.
- salt and pepper
- chives - or use green onions.
You will also need measuring cups and spoons, a 10-inch paella pan or large skillet, and aluminum foil.
How to Make the Best Vegetarian Paella
- Sauté tomatoes. Heat oil in a 10-inch paella pan or large skillet over medium-high heat until the hot oil is sizzling hot, about 1-2 minutes. Add cherry tomatoes and sauté until softened, about 3-4 minutes.
- Add veggies. Add onion, garlic, bell pepper and zucchini and cook until tender, about 2-3 minutes.
- Season. Stir in paprika and tomato paste. Mix well until evenly distributed.
- Add rice. Add artichokes, olives, and rice, and mix evenly. Slowly pour the vegetable stock into the pan and sprinkle in the crushed saffron. Stir gently until the rice is evenly distributed (The ideal liquid to rice ratio is 3:1). Then, season with salt and pepper.
- Cook. Cook uncovered on medium-high heat until the rice has absorbed all the liquid, about 20-22 minutes. Turn off the heat and cover the pan with aluminum foil. Let it rest for 6-8 minutes until the rice is al dente. The rice should be tender yet firm.
- Serve. Sprinkle with chives and serve warm.
Recipe Variations
- Add protein. Add in some seared chicken when before adding in the veggies, rice, and stock. See our Chicken Paella for instructions. You can also top the paella with mussels and shrimp in the last 5-10 minutes of cooking.
- Change the veggies. You can substitute these Mediterranean veggies with whatever you have on hand. Broccoli, mushrooms, and sweet potato are some options (not traditional choices though).
- Add beans. Butter beans or white kidney beans are common to add to classic paella. Feel free to stir in your favorite cooked beans such as butter beans, kidney beans, and chickpeas.
How to Serve
This complex vegetarian paella will steal the show as the centerpiece of the meal, so simple sides like a chopped salad, homemade breadsticks, or simple sautéed vegetables will compliment the paella perfectly.
Some of my favorite sides to pair with this Spanish rice are:
- Patatas Bravas
- Tomato Cucumber Avocado Salad
- Garlic Breadsticks
- Sautéed Brussels Sprouts
- Balsamic Roasted Broccoli
- Oven Baked Chicken Breast
Recipe Tips and Tricks
- Don't disturb the paella. You may be tempted to agitate the rice or check on it frequently as it rests, leaving it alone will produce the best results! Otherwise you run the risk of unevenly distributing the rice or releasing steam that the rice needs to soften. Just set a timer and distract yourself until it goes off.
Storing and Freezing Instructions
How to Store
Transfer leftover paella into an airtight container and refrigerate for up to 4-5 days.
How to Reheat
Reheat on the stovetop over medium heat until warmed through. You can also reheat in the microwave in 30 second increments until warm.
How to Freeze
Store the cooled paella in a freezer safe container or freezer bag or divide it into portions and place the portions in freezer safe meal prep containers. Freeze for up to 2 months. Allow it to thaw in the refrigerator overnight before reheating on the stovetop.
More Rice Recipes
- 30 Best Rice Recipes
- Chicken Paella
- One Pot Spanish Chicken and Rice
- Broccoli Rice
- Coconut Rice
- Rice Pilaf with Carrots
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.
50 Easy Pantry Staple Recipes
Wondering what to make for dinner using ingredients from your fully stocked pantry? Whether you are out of fresh ingredients, or just want to use up some ingredients that have been sitting in your pantry for a while, cooking from your pantry doesn't have to be boring! We have rounded up over 50 of the best easy pantry staple recipes that are delicious and nutritious, including everything from beans and rice, soups and stews, pasta and noodles, and more!
How to Stock a Pantry
A well-stocked pantry for savory cooking includes essential non-perishable foods including:
- Beans: Beans are the pantry staple item, whether they are dry or canned. Now is the time to start using them up.
- Canned goods: Canned goods like tomatoes and corn can be used to create hearty soups, stews, and chili. Look for low-sodium or no-salt-added options. Tuna is also a canned good that can be used in many recipes.
- Pasta: Pasta is another item that you should stock in your fridge. It's a lifesaver when it comes to easy weeknight dinners in under 30 minutes.
- Grains: Stock your pantry with a variety of grains like quinoa, couscous, and barley. These are versatile and can be used in a range of dishes.
- Rice:
- Nuts: Nuts are great to have on hand as a healthy snack or an ingredient in cooking and baking.
- Cooking oils: Keep cooking oils on hand: Cooking oils like olive oil, coconut oil, and vegetable oil are essential for many recipes. Choose high-quality oils and store them in a cool, dark place.
- Spices: Stock your pantry with a variety of spices to add flavor to your meals. Some essentials might include salt, pepper, garlic powder, and chili powder.
- Bread-making ingredients: Flour, yeast, water and salt. That's pretty much all you need to bake homemade bread.
Easy Pantry Staple Recipes
Beans and Nuts Pantry Recipes
20-Minute One Pot Lentils (using dry lentils)
Easy 20-Minute One Pot Lentils are a healthy, nourishing, and delicious vegan meal that is easy to make in a few simple steps. Make a big batch and freeze!
Sheet Pan Quesadillas (using canned black beans)
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.
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.
Falafel (using canned chickpeas)
Homemade falafel are delicious, golden brown and crispy on the outside, fluffy tender and soft inside. Plus, they're vegan, loaded with plant-based protein. One of my favorite vegetarian meals.
Southern Black Eyed Peas (Hoppin' John) is classic comfort food that is hearty, delicious, flavorful, and comforting. Serve it on New Year's for good luck.
Homemade vegetarian black bean burgers are thick, hearty, flavorful, and delicious. They are easy to make with the best texture (no mushy burgers here!).
Indian-inspired, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour.
Vegan Queso (using cashews)
Vegan Queso is a 5-minute dip that is creamy, cheesy, and perfectly spiced to mimic the classic dip - without any dairy! It tastes like the real thing!
Easy one pot vegetarian chili is the perfect warm and cozy comfort meal - it's hearty, filling, wholesome, flavorful, delicious, and loaded with protein.
One Pot Red Kidney Beans (using dry kidney beans)
One Pot Red Kidney Beans are vegan, healthy, hearty, nourishing, and packed with plant-based protein. The perfect recipe for your dried kidney bean stash!
Pasta and Noodle Recipes
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.
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.
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.
Quick and easy pesto penne pasta is a simple and light Italian pasta dish made with just five ingredients in under 15 minutes. The easiest dinner.
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.
Tiktok ramen is savory, sweet and loaded with umami flavor. It's a quick and easy viral ramen hack with instant noodles, eggs, butter, garlic and soy sauce.
Fettuccine alfredo is a classic Italian pasta dish that is rich, creamy, and delicious. Plus, it comes together in less than 15 minutes!
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.
Farfalle Pasta with Mushroom Rose Sauce
Farfalle pasta with mushroom rose sauce is creamy yet light, delicious and flavorful, and quick and easy to make in 20 minutes. Best comfort food dinner!
No more takeout when you can make flavourful, restaurant-style, authentic chicken Pad Thai at home in just 10 minutes. It's sweet, savoury, sour and nutty.
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!
Grains and Rice Recipes
Broccoli Rice is the perfect side dish: creamy, cheesy, healthy, and filling. Plus, it's quick and easy and all made in one pot in just over 30 minutes.
Mediterranean Couscous Salad is healthy, flavorful, and easy to make. It's packed with classic ingredients including couscous, fresh veggies, and feta.
Making perfect fluffy quinoa at home is quick and a lot easier than you think! Learn how to cook quinoa perfectly every time using our simple recipe.
Make flavourful, Chinese restaurant-style vegetarian fried rice at home in 10 minutes, with fully customizable ingredients, and say good-bye to take-out!
This Vegetarian Bolognese is a quick and easy vegetable-packed pasta with the flavor, texture, and goodness of a traditional Bolognese without the meat.
Ground beef stuffed peppers are delicious, healthy, and filling. Stuffed with beef rice and veggies, they're easy to make ahead and freezer-friendly.
Hearty beef cabbage barley soup is wholesome, filling and flavourful. This one pot meal can be made ahead and is freezer-friendly. Prep it in 10 minutes.
Soup Recipes
Artichoke Soup (using canned artichokes)
Creamy artichoke soup is rich, healthy, delicious, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leeks, and potatoes.
Classic split pea soup is a wholesome, filling, and delicious one pot meal that will warm you up. It's hearty, flavorful, and is loaded with nutrients.
Minestrone soup is a hearty, healthy, nourishing, and delicious classic Italian soup, packed with vegetables and pasta simmered in a rich tomato broth.
Potato Corn Chowder is rich, creamy, hearty, and delicious. Made with simple ingredients in 35 minutes, this vegetarian soup is perfect for a quick meal.
Creamy turkey gnocchi soup is the ultimate comfort food - creamy, rich, and delicious, made with good carbs, clean protein, and veggies in 25 minutes. You can also substitute the turkey for rotisserie chicken.
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.
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.
Vegetarian Mushroom Barley Soup
Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep.
Lasagna soup is a twist on a classic Italian recipe with all the same delicious comforting flavors in the form of a hearty one pot soup.
Bread Recipes
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.
Potato Dinner Rolls are soft, light, and fluffy. These quick and easy dinner rolls are loaded with leftover mashed potatoes and simple pantry staples.
Nothing compares to freshly baked, quick and easy homemade pita bread. It's soft and puffy, with a perfect pocket. It takes just 15 minutes of actual prep.
Soft garlic breadsticks are fluffy, airy, buttery, and delicious. They're an easy recipe that is perfect for beginners at baking bread.
Easy Homemade Everything Bagels
Easy homemade everything bagels with a signature everything bagel seasoning blend on top are just like bakery-style bagels and so easy to make at home.
Pesto babka is a showstopping loaf of bread that is savory, delicious, and flavorful with beautiful twists and turns. Plus, it is surprisingly easy to make!
Freshly baked small batch garlic naan bread is buttery, garlicky, soft and pillowy, and full of perfect blistered air pockets. It's quick and easy to make.
More Recipes
- 60+ Easy Dinner Ideas
- 40 Best Pasta Recipes
- 60 Best Soup Recipes
- 50 Best Finger Foods
- 50 Easy Baking Recipes
Did You Make Any of These Easy Pantry Staple Recipes?
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Carrot Cake Cookies
Carrot Cake Cookies are soft and chewy cake-like cookies with a delicious homemade cream cheese glaze on top. These cookies taste just like carrot cake but in cookie form - warmly spiced with classic flavors and obviously full of carrots and walnuts.
Carrot cake lovers will love these carrot cookies. They are quick and easy to make with simple pantry staples, and require no chilling. Which means you can satisfy your cravings much faster than if you decided to bake a carrot cake. Serve spiced carrot cookies as a snack, dessert, or even breakfast on-the-go.
Why You'll Love these Carrot Cake Cookies
- It's carrot cake in cookie form. If you're the type of person that waits all year long for carrot cake season to begin, then these thick and chewy carrot cake cookies are for you. They are loaded with real carrots and warmly spiced with the classic flavors of cinnamon, nutmeg, cloves, and ginger. Plus, let's not forget the cream cheese glaze.
- A great way to use up extra carrots. Did you buy a bag of carrots that you need to use up before they expire? Well, look no further. These carrot cookies a whopping 1 and ¼ cup of grated carrots.
- Quick and easy recipe. If the delicious flavor wasn't enough of a reason to get a batch of these walnut carrot cookies into the oven, then maybe the fact that they take just over half an hour to make - including prep and bake time. It's perfect for a last minute dessert craving this spring!
- Perfect for holidays. These simple carrot cake cookies are an excellent dessert to serve at holiday parties, especially Easter (hello carrot cake season!) but the warm spices in these cookies make it great for Christmas too. These cookies are great for holiday cookie exchanges, bake sales, and cookie gift boxes.
Ingredient Notes
To make these thick and chewy Carrot Cake Cookies, you will need the following ingredients (full measurements in recipe card below):
- grated carrots - you can grate the carrots manually or in a food processor, or you can make things more convenient and buy a bag of shredded carrots from the store.
- all-purpose flour - try an equal-exchange gluten free flour to make this recipe gluten free. The texture of the cookies may change slightly but it should produce a similar result.
- quick oats
- baking soda
- salt
- cinnamon - the same goes for the cinnamon! Store bought and freshly ground work equally as well in this eggnog cookie recipe.
- ginger
- cloves
- nutmeg - you can use ground nutmeg from the grocery store or grind your own at home using a spice grinder, if you have extra time on your hands.
- butter - unsalted butter works best in these cookies, but you can use salted butter if you prefer. It will slightly alter the taste of the cookies. You can also use a plant-based butter alternative to make these cookies dairy-free.
- white sugar - you can use your favorite granulated sugar or sugar substitute here, like coconut sugar, date sugar, erythritol, stevia, or monk fruit.
- brown sugar
- eggs -
- vanilla - if you have some on hand, an equal amount of vanilla bean paste can be used in place of extract.
- chopped walnuts - we use walnuts in the cookies and also extra walnuts to add on top of the glaze (optional).
- cream cheese frosting - optional, to spread over the cookies. The glaze is made with cream cheese, butter, confectioners' sugar, and vanilla. You can swap the confectioners' sugar for an equal measure of any powdered sugar substitute like powdered Swerve, powdered stevia, or monk fruit powder.
Baking Tools
You will also need the following baking tools and equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer (or stand mixer)
- cookie scoop
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
How to Make the Best Carrot Cake Cookies
- Prep. Preheat the oven the 350°F, and prepare 3 large half sheet baking sheets with silicone baking mats or parchment paper. You can also just prepare one and bake these cookies in batches.
- Combine dry ingredients. In a medium mixing bowl, add flour, oats, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Whisk until well combined, then set aside.
- Cream butter and sugars. In a large mixing bowl, add the butter, white sugar, and brown sugar. Using a hand mixer (or stand mixer), beat them together until the mixture looks light and fluffy, and slightly paler, about 3 minutes.
- Add remaining wet ingredients. Add in the eggs and vanilla, and beat again until well-combined.
- Add carrots. Add in the carrots, and beat once again until fully incorporated.
- Add dry ingredients to wet ingredients. Add the dry ingredients into the wet ones, and beat until just combined.
- Fold in walnuts. Use a spatula to fold in the chopped walnuts.
- Scoop cookie dough. Using a medium cookie scoop to scoop the cookie batter onto the 3 prepared cookie sheets. You should be able to fir about 7-8 per sheet, spacing the cookies 2-inches apart.
- Bake. Place into the oven to bake for 11-14 minutes, or until an inserted toothpick comes out clean (if baking in batches, your cooking time will be closer to 11).
- Cool. Allow the cookies to cool completely on a wire cooling rack fully before topping with frosting.
How to Make Cream Cheese Glaze Glaze
- Combine ingredients. In a medium mixing bowl and a hand mixer (or stand mixer), beat the cream cheese and butter together until smooth and fluffy, about 2 minutes. Add in the confectioners sugar and beat until fully combined. Add vanilla and beat again for 1-2 minutes.
- Glaze cookies. Using an small offset spatula, spread 1-2 tablespoons of frosting onto each cooled cookie.
- Add walnuts. Sprinkle with finely chopped walnuts to garnish.
How to Serve
Serve Carrot Cake Cookies with a glass of milk, or a cozy drink like tea or coffee. Some of our favorites to pair with these cookies are:
- Chai Tea Latte
- White Hot Chocolate
- Slow Cooker Apple Cider
- Golden Milk Turmeric Latte
- Peppermint Hot Chocolate
- Matcha Latte
Recipe Tips and Tricks
- How to use up extra carrots. If you shredded too many carrots or picked up a bag of shredded carrots and have some remaining, throw leftovers into a weeknight salad or soup. But honestly, you might be better off doubling this recipe because these cookies are good!
- Make them colorful. These cookies are stunning as is, but you can make them een more festive by changing the color of the cream cheese icing. Add a few drops of pastel colored food coloring for Easter, or red and green for Christmas. You could also customize them with sprinkles on top instead of chopped walnuts.
- Add some raisins. Want to add a touch more sweetness to these soft and chewy cookies? Fold in ¼ to ½ cup of raisins at the same time as when you fold in the walnuts.
Storing and Freezing Instructions
How to Store
Store leftover carrot cake cookies (unglazed) in an airtight container at room temperature for up to 1 week. Once glazed, these carrot cookies will need to stored in the refrigerator because of the cream cheese in the glaze. Store them for up to 1 week in the fridge.
How to Freeze
Freeze carrot cookies in an airtight container or freezer bag for up to 3 months. If possible, it is best to freeze them before icing. Then, when ready to eat, allow the cookie to thaw overnight in the refrigerator and add the cream cheese glaze before serving.
More Cookie Recipes
- 50 Best Cookie Recipes
- Carrot Cake Shortbread Cookies
- Carrot Cake Biscotti
- Oatmeal Raisin Cookies
- Soft and Chewy Ginger Cookies
- Butter Pecan Cookies
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 Split Pea Soup
This Vegetarian Split Pea Soup is an easy to make vegan soup that is packed with nutrients and flavor. Made with split peas, lots of veggies, and well-seasoned, this soup is hearty, filling, and nourishing.
Plus, vegan split pea soup stores well and is freezer-friendly so you can make a big batch and freeze the leftovers for easy lunches or dinner on a lazy day.
Why You'll Love this Vegetarian Split Pea Soup
- A healthy vegan soup. This split pea soup is a vegetable-centric soup made with a blend of sautéed onions, carrots, celery, and garlic that pairs so well with split peas. It's delicious and flavorful.
- Easy to make and clean up. This split pea soup is so easy to make. There are really just 3 simple steps: sauté veggies, add peas, simmer, and season. Plus, it's all made in one pot making clean up super easy!
- Great for meal prep. This vegan split pea soup stores well and lasts up to 3 days in the fridge for easy microwaveable lunches. It also freezes well for up to 3 months so you can serve an easy soup dinner without having so make anything from scratch.
Ingredient Notes
To make this delicious and easy Vegetarian Split Pea Soup, you will need the following ingredients (full quantities in recipe card below):
- olive oil - feel free to substitute with any cooking oil such as vegetable oil or avocado oil.
- vegetables - the base of this soup comes from a combination of veggies including onion, carrots, celery, and garlic.
- Italian seasoning - you can also substitute with dried oregano, parsley, thyme, or a combination of these herbs.
- dried split peas
- bay leaves
- vegetable broth - you can substitute with your favorite broth such as chicken broth or beef bone broth.
- water
- salt and pepper
- croutons - croutons are optional for serving.
You will also need measuring cups and spoons, and one large stockpot or 5-quart Dutch oven.
How to Make the Best Vegetarian Split Pea Soup
- Sauté aromatics. Heat oil in a large stockpot or 4-qt. Dutch oven over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, carrots, celery and garlic. Sauté until tender, about 5-7 minutes. Season with Italian seasoning and stir well to combine.
- Add ingredients and simmer. Add split peas, bay leaves, chicken broth and water. Bring the soup to a simmer over medium heat. Stir occasionally and let simmer until split peas are tender and the soup thickens to a desired consistency, about 45-55 minutes.
- Serve. Remove bay leaves. Season with salt and pepper to taste. Serve warm and top with croutons if desired.
Recipe Variations
- Use different broth. If you are not on a strict vegan or vegetarian diet, you can try using chicken broth or beef broth for a different flavor.
- Change the seasoning. Incorporate different herbs and spices such as thyme, cumin, and cayenne pepper for added depth of flavor. You can also add a splash of vinegar or lemon juice for acidity.
- Add protein. Add cubed tofu or tempeh for added plant-based protein. You can also add ham and other meat. See our classic Split Pea Soup for instructions on adding ham.
- Make it more filling. Add a cup of cooked quinoa, barley, or rice to make it more filling and for added texture and nuttiness.
- Add different beans. Add in uncooked lentils or different type of beans such as soaked uncooked cannellini beans or cooked ones.
- Add some greens. Adding some chopped kale or chinch at the end of cooking for added nutrition and color.
How to Serve
Serve this vegan split pea soup with a dollop of sour cream or yogurt, a sprinkle of fresh herbs, or croutons for added texture.
You can also serve it with some of our favorite soup sides including:
- Grilled Cheese Roll Ups
- Kale Caesar Salad
- Potato Dinner Rolls
- Roasted Broccoli Grilled Cheese
- Mediterranean Couscous Salad
- Garlic Breadsticks
For more, see our 25 Side Dishes for Soup.
Recipe Tips and Tricks
- Soak the peas for faster cooking. You can soak the split peas in water overnight or for at least 4 hours before cooking to the reduce cooking time.
- Make it smooth. Use a immersion blender or regular blender to make the soup creamy and smooth.
Storing and Freezing Instructions
How to Store
Keep leftover split pea soup in an airtight container in the refrigerator for up to 3 days.
How to Reheat
Reheat split pea soup in a saucepan on the stovetop over medium-low heat, stirring occasionally. You may want to add a splash of water if the soup has thickened too much in the fridge. If it becomes too watery, let it reduce on the stove longer until desired consistency is reached.
How to Freeze
Vegetarian split pea soup freezes well. Store in a freezer bag or airtight container for up to 3 months. Allow the frozen soup to that overnight in the refrigerator before serving or thaw on the kitchen counter at room temperature for a few hours.
More Soup Recipes
- 60 Best Soup Recipes
- White Bean Soup with Kale
- Coconut Curry Lentil Soup
- Minestrone Soup
- Light Cream of Broccoli Soup
- Sweet Potato 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.
Chai Tea Latte
Chai Tea Latte is easy to make at home with aromatic spices, warm foamy milk, and a sprinkling of cinnamon. It is just as delicious as the one at from your favorite coffee shop - if not better!
Homemade chai tea lattes might be just what you need to warm up from the inside out. This astonishingly simple recipe makes enough for one but can easily be made in larger batches by multiplying the ingredients. It's also fun to experiment with different iterations of the drink to find your favorite - see the recipe variations notes below!
Why You'll Love this Chai Tea Latte
- A great alternative to coffee. If you're looking to change up your morning or afternoon beverage routine, this homemade chai tea latte is a delicious substitute for your usual coffee! Chai tea contains caffeine (though the levels will vary by brand) and the spices and frothed milk make the perfect pick-me-up to start your day.
- Much cheaper than coffee shop chai lattes. Why spend $7-$10 at a coffee shop to get a chai tea latte when you could spend that much on the ingredients to make several chai lattes? Learning how to make a chai tea latte at home is satisfying and money-saving!
- Spicy and creamy. Chai tea is traditionally made by combining black tea with a variety of spices like cinnamon, ginger, cardamom, clove, and nutmeg. By using chai tea bags you will get all the classic flavors. Together with warm frothed milk, the spices make this drink incredibly comforting.
Ingredient Notes
To make this easy Chai Tea Latte at home, you will need the following ingredients (full measurements in recipe card below):
- water
- chai tea bags - use your favorite! Some chai teas will have slightly different formulas, so use whatever you prefer.
- sweetener - you can use sugar, honey, maple syrup, agave nectar, simple syrup, or a sugar alternative - whatever you prefer. The sweetener you choose may affect the final flavor of the drink.
- milk - you can use either dairy or plant based milk.
- cinnamon - you can use fresh ground cinnamon or pre-ground.
You will also need measuring cups and spoons, a small saucepan, and a milk frother (or French press or whisk)..
How to Make the Best Chai Tea Latte
- Steep tea. Bring water to a boil in a small saucepan. Remove from heat and add tea bag. Steep for 5 minutes. Then, remove and discard the teabag.
- Froth milk. Heat the milk in a pot on the stove until warm and steaming, about 3-5 minutes. Then, use a milk frother, French press, or whisk to froth the milk until foamy.
- Assemble. Pour the tea concentrate into a mug. Add the frothed milk into the center of the mug of steeped tea. You can get creative and play around with patterns on top (try a leaf!). Serve immediately with a sprinkle of cinnamon on top, if desired.
Recipe Variations
Pumpkin Spice Chai Latte
If you love pumpkin spice, you'll love this variation on a chai latte! Simply swap the cinnamon in the recipe for an equal measure of pumpkin pie spice.
Vanilla Chai Latte
To add an even cozier element to this chai latte, swap the sweetener with 1-2 pumps of vanilla syrup or add ¼ teaspoon of vanilla extract or vanilla bean paste to the original recipe.
Chocolate Chai Latte
Add 1-2 pump of your favorite mocha sauce to each chai latte for a chocolatey twist! Alternatively, you can use a ½ to 1 teaspoon of cocoa powder (dissolved into water) to add a less sweet chocolate flavor.
Dirty Chai Latte
Want to add a little zing? Create a "dirty" chai latte by adding a shot (or two) of espresso. The result will be a little more earthy and a lot more caffeinated - unless you choose to use decaf.
How to Serve
Chai Tea Latte is a cozy drink that is warmly spiced and pair well is tea time cookies. Some of our favorite treats to serve with this drink are:
- Almond Biscotti
- White Chocolate Chip Cookies
- Oatmeal Raisin Cookies
- Whipped Shortbread Cookies
- Lemon Drop Cookies
- Almond Crescent Cookies
Recipe Tips and Tricks
- Add whipped cream. This warm, cozy drink practically begs for a dollop of whipped cream. Add as much as you want on top of the chai latte and finish with a sprinkle of cinnamon as directed.
- Make it icy. Craving a cold drink instead of a cozy hot latte? You can make this chai iced by pouring the hot tea over ice before adding cold milk instead of heating it. You can also add the cooled brewed tea to a blender with all the other ingredients and a cup of ice to make a chai frappe!
- Decorate your chai latte. You can use a drink stencil and loose cinnamon to create simple images on top of your chai tea latte and make the experience even more special.
Storing and Freezing Instructions
How to Make Ahead
You can make the chai tea ahead of time by following step 1 (no milk) and then storing in an airtight container in the fridge until ready to make the latte. You can also freeze chai tea in an ice cube tray. When ready to make the latte, simply thaw the ice cubes and prepare the frothed milk to pour on top.
How to Store
Serve this chai tea latte fresh as the ingredients may separate when refrigerated and the frothed milk may change in texture.
Freezing chai tea lattes will also result in separation so it is not recommended.
More Drink Recipes
- Matcha Latte
- Golden Milk Turmeric Latte
- Iced Latte
- White Hot Chocolate
- Ginger Turmeric Tea
- Slow Cooker Apple Cider
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.
Easy 20-Minute One Pot Lentils
Quick and easy 20-minute one pot lentils are healthy, nourishing, and delicious. They are easy to make in a few simple steps, and are simmered until tender with an assortment of seasoning to pack on the flavor. This vegan dish is also freezer-friendly and reheats really well.
If you've stocked up your pantry with these non-perishable beans and are now looking for a way to use them up, then this is the recipe for you. This lentil dish will work for anyone who has a dietary restriction as this vegetarian meal is vegan and gluten-free, not to mention that it's packed with plant-based protein and highly nutritious with immunity-boosting properties.
Why You'll Love Easy One Pot Lentils
- It's good for immunity. Lentils are loaded with immune-boosting zinc, iron, and vitamin B6 (which creates infection-fighting white blood cells). These vitamins and minerals are essential for immune function. These beans are also spiced with both turmeric and cumin, which you guessed it, help boost the immune system.
- Lentils are healthy. We love cooking with lentils (like in our Coconut Curry Lentil Soup), since lentils also have a number of other important health benefits including:
- strong antioxidant, anti-inflammatory and neuroprotective properties (aka cancer fighting food)
- lowers risk of heart disease and improves cholesterol levels and blood pressure
- aiding in digestion and improving overall gut function (since they are rich in dietary fiber)
- supports weight loss (they are low in calories!)
- great source of folate and iron
- Quick and easy one pot meal. Lentils are a great meal to whip up when you don't want to spend all your time in the kitchen and would rather use your time doing other things. They are super easy to prepare, require very little cooking time, and since you throw everything into one pot, there is minimal clean up required. Plus, they are cheap. The perfect weeknight meal!
Ingredients and Substitutions
To make these easy one pot lentils, you will need the following ingredients (full quantities in recipe card below):
- brown lentils - you can easily substitute with other varieties of this pantry staple bean such as green lentils, red lentils, or black lentils.
- olive oil - vegetable oil, avocado oil, or coconut oil will also work if you have either of them on hand.
- onion - yellow onion or white onions will work well here.
- garlic - fresh garlic yields the best flavor, but you can also use 1 teaspoon of garlic paste or minced garlic for each clove called for in the recipe.
- boiling water
- seasoning - we use a combination of turmeric, ground cumin, Italian seasoning, salt, and black pepper. You could substitute the Italian seasoning with fresh herbs like thyme and oregano.
- cilantro - this is optional, for serving.
You will also need measuring cups and spoons and a large pot or 4 quart Dutch oven.
How to Cook the Best One Pot Lentils
- Soak briefly. Add lentils into a large mixing bowl and sort out any debris, then rinse and drain. Pour in some boiling water on top, enough to cover the lentils, and let it sit for 10 minutes. Set aside. Drain the lentils that have been soaking in water, then rinse and drain again.
- Sauté aromatics. Meanwhile, in a large pot or 4 quart Dutch oven, heat oil over medium heat. Add onions, garlic, and turmeric. Sauté until the onions are soft and translucent, about 2-3 minutes. Pour in 1 cup of boiling water into the pot and stir together.
- Stir in lentils. Stir the lentils into the pot along with the remaining 2 cups boiling water, cumin, Italian seasoning, salt, and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer covered for 15 minutes.
- Serve. Season with more salt and pepper to taste.
Recipe Variations
The best part about this recipe is that you can totally customize it.
- Change the seasoning. Switch up the seasoning used by adding in some ginger, red pepper flakes, or cayenne to make it spicy, add in za'atar or paprika for a different twist, or add in any other spices that you want to try.
- Add veggies. You could also add in some veggies like potatoes, sweet potatoes, zucchini, tomatoes, and carrots.
- Make it meaty. You could even add in some sausage for extra protein.
How to Serve
Serve these easy one pot lentils over rice of bread with a side salad. Some of our favorite recipes to serve with these beans are:
- Rice: brown or Steamed White Rice, Coconut rRce, or a Rice Pilaf with a sprinkle of fresh cilantro on top.
- Bread: Naan bread, Pita bread, Biscuits or Dinner rolls for dipping.
- Salad: add some veggies with Tomato Avocado Cucumber Salad, Garden Salad, or Caesar Salad.
Recipe Tips and Tricks
- Soak the lentils: The secret to preparing the best lentils, and one that I learned from my mother, lies in the way that you prepare the lentils before cooking. Most recipes call for a quick rinse and draining of dry lentils before placing into the cooking pot. But to get the best results, the key is to soak the lentils for about 10-15 minutes in hot water. This not only cleans the lentils (you will notice the dark brown coloured-water when you drain the soaked lentils), but it actually removes the gassiness from them. Meaning, they will be easier to digest and will cause less gas issues once you have at them. You could call it an old wives' tale, but it works. It actually works.
- Lentils have different taste and textures: Another tip to getting the perfect bean, is to be mindful of the type of lentil you are using. I like to cook with brown lentils because I like their earthy flavour and because they hold their shape really well after cooking. Lentils should be slightly soft or even crunchy, but of course if super mushy lentils are your thing, (which to be honest are pretty amazing), then just keep cooking them until you get the consistency that you are looking for.
Storing and Freezing Instructions for Cooked Lentils
How to Store
These lentils reheat really well and makes for amazing leftovers. They can be stored in a sealed container in the refrigerator for up to 5 days.
How to Reheat
Reheat leftovers in a saucepan over the stove on medium-low heat until warmed through, about 5 minutes.
How to Freeze
They also freeze really well. The best part is that frozen lentils will taste the same way they did on first day that you made them. This is why I never cook a small batch. I always double up on the recipe so that I can freeze any extras for weeks or months to come.
To freeze, store in a freezer-safe container or freezer bag and store in the freezer for up to 3 months. When you are ready to eat, allow the lentils to thaw in the refrigerator overnight before reheating.
More Recipes with Beans
- How to Cook Dried Beans
- Easy Lima Beans
- One Pot Kidney Beans
- White Bean Soup with Kale
- Warm Lentil Salad
- Falafel
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Korean Beef Bulgogi
Korean Beef Bulgogi is a tasty, easy-to-make dish made with thinly sliced beef sirloin marinated in a delicious sweet and savory garlic soy sauce made from scratch. The best part? It's ready to eat in just 30 minutes.
Serve this homemade restaurant-quality bulgogi hot over rice with veggies and kimchi on the side. You will love this easy Korean BBQ beef for dinner any night of the week! It's everything you want in a meal - maximum flavor with minimum effort!
Why You'll Love these Korean Beef Bulgogi
- Authentic Korean flavors. This tried-and-true Korean bulgogi recipe will give you a restaurant-quality meal every time! Thanks to the marinated Korean BBQ beef, the flavor is almost indistinguishable from your favorite local K-BBQ joint.
- Delicious and flavorful. This tender sliced beef is packed with flavor. The trick is in the marinade, which is made in the blender and imparts the beef with complex flavors in as little as 15 minutes.
- Ready in 30 minutes. Don't let the long list of ingredients fool you: this recipe only takes 30 minutes to prepare and cook. You don't have to wait for a special occasion or reserve several hours to make it - it's easy enough for busy nights too!
- Serve with vegetables. This Korean Bulgogi is marinated or served with a variety of produce - from standard vegetables like garlic and carrots to some you may not get to enjoy every day like Asian pear (hidden in the marinade!) and fermented kimchi.
Ingredient Notes
To make this delicious Korean Beef Bulgogi, you will need the following ingredients (full measurements in recipe card below):
- beef sirloin - you can pick up thinly sliced beef at any local Asian supermarket (it's the same as hot pot meat). You can also use flank steak, rib eye, or brisket, as long as it's thinly sliced.
- yellow onion - white onion will also work as a substitute.
- garlic - fresh garlic yields the best flavor, but you can also use 1 teaspoon of garlic paste or minced garlic for each clove called for in the recipe.
- ginger - likewise, you can use an equal amount of ginger paste in place of fresh ginger.
- Asian pear - if you can't find Asian pear in your local grocery store, you can also try Fuji apples instead.
- dark soy sauce - light soy sauce will work as a substitute if you don't have the dark version handy.
- rice vinegar - white wine vinegar is similar to rice vinegar. Use an equal amount as a substitute.
- brown sugar - if you're low on brown sugar, you can use white sugar, honey, maple syrup, or molasses instead.
- sesame oil - try toasted sesame oil for a richer, nuttier flavor.
- ground black pepper
- vegetable oil - avocado oil or olive oil will also work if you have either of them on hand.
- sesame seeds - this is optional to garnish on top for serving.
You will also need measuring cups and spoons, blender or food processor, mixing bowl, and a large skillet.
How to Make the Best Korean Beef Bulgogi
- Make marinade. In a blender or food processor, add onion, garlic, ginger, pear, soy sauce, vinegar, sugar, sesame oil, and pepper. Mix on high for 1 minute until smooth.
- Marinate the beef. In a large mixing bowl, place beef strips and pour in the blended marinade. Mix well to coat and let it marinate for at least 15-20 minutes.
- Cook beef. In a large skillet, heat 1 tablespoon oil over medium-high heat until it is sizzling hot. Add the marinated beef (in batches) and cook for 3-4 minutes on each side until browned and cooked through, stirring occasionally.
- Serve. Serve the bulgogi beef with steamed rice, vegetables (carrots and cabbage), kimchi, and cilantro.
How to Serve
Serve Korean Beef Bulgogi the classic way with typical sides including:
- steamed rice - you can steam it the traditional way in a rice cooker or pot, or use microwavable steamed rice instead for convenience.
- carrots - if you're out of carrots, parsnips or sweet potatoes can be used in their place.
- cabbage - you can use your favorite type of green cabbage or purple cabbage for this recipe.
- kimchi - homemade or store-bought kimchi are both great to pair with Korean bulgogi.
- fresh cilantro - you can also top with other fresh herbs like chives or green onions.
Recipe Tips and Tricks
- Get creative with leftovers. While bulgogi leftovers are a treasure in themselves, we all get tired of eating the same thing multiple times. You can use leftovers in stir fries, ramen soups, egg pancakes, or bulgogi tacos to mix things up and keep meals interesting.
- Make it spicy. Want to increase the heat? Add a little gochujang - a fermented Korean chili paste that will make your mouth (and maybe even your eyes) water. Start with a little bit (½ to 1 teaspoon) if you're not familiar with it and add more as needed to add a kick!
Storing and Freezing Instructions
How to Store
Store leftover beef bulgogi in the refrigerator for 4-5 days in an airtight container. Uncooked marinated bulgogi will also last up to 4 days in the refrigerator before cooking.
How to Reheat
Reheat leftovers on the stove over medium-low heat until warmed through or in the microwave.
How to Freeze
Transfer bulgogi leftovers to a freezer-safe container or freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
More Beef Recipes
- Korean Beef Steak Rice Bowl
- Beef and Broccoli Stir Fry
- Beef Noodle Stir Fry
- Carne Asada
- One Pot Coconut Curry Beef Stew
- Korean Beef Steak Tacos
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Herb Roasted Sweet Potatoes
Herb Roasted Sweet Potatoes are a quick and easy side dish that goes well with almost any meal. These veggies are crispy on the outside and soft and tender inside. They are healthy, delicious and flavorful. Add this vegan recipe to your holiday table or weeknight dinner table.
These roasted sweet potatoes are so easy to make using a handful of simple ingredients. You simply throw everything into a sheet pan, toss, and roast. Plus, you can switch up the seasoning to customize them to your tastes.
Why You'll Love these Herb Roasted Sweet Potatoes
- Quick and easy side dish. Herb roasted sweet potatoes are the perfect side dish for your holiday table or for your dinner table on any fall or winter night. Personally, as a self-proclaimed root vegetable lover, I prepare this dish all year round. It's super easy to make, taking less than 10 minutes of prep time before you can pop into the oven and let your oven do the rest.
- The best flavor and texture. These sweet potatoes are perfectly crispy on the outside and soft and tender on the inside. Plus, every bite is bursting with flavour. The sweetness of the sweet potatoes is complimented perfectly with the herbs. Top it with Parmesan and fresh parsley to take it to another level.
- It's healthy and filling. This vegan side dish is not only delicious, it's healthy too. Sweet potatoes are a nutritious and filling vegetable that are rich in vitamins, minerals, and fiber. They are also high in antioxidants for added health benefits.
Ingredient Notes
To make these easy Herb Roasted Sweet Potatoes, you will need the following ingredients (full measurements in recipe card below):
- sweet potatoes - you can also use yams which are often mistaken for sweet potatoes anyways.
- olive oil - feel free to use coconut oil or avocado oil.
- garlic - fresh garlic will yield the best flavor, but you can swap 1 teaspoon of pre-minced garlic for every garlic clove called for in this recipe.
- Italian seasoning - you can substitute with a teaspoon of fresh herbs such as thyme, oregano, or rosemary.
- salt and pepper
- optional toppings - we also topped these potatoes with fresh parsley and Parmesan.
You will also need measuring spoons and a half sheet baking pan.
How to Make the Best Herb Roasted Sweet Potatoes
- Season. Add the chopped sweet potatoes to a large half sheet baking pan. Drizzle with olive oil and add garlic, Italian seasoning, salt, and pepper. Toss to combine.
- Bake. Spread the sweet potatoes evenly in a single layer and roast in a 400F preheated oven for 35-40 minutes until tender and golden brown, giving it a quick stir halfway through baking. For extra crispy sweet potatoes, broil on high for 2-3 minutes at the end.
- Serve. Serve immediately with a sprinkle with chopped parsley and Parmesan cheese on top (optional).
Recipe Variations
- Make it extra herby. For a more herby flavor, toss in 1 teaspoon fresh thyme leaves or rosemary before roasting.
- Add balsamic. Toss in 2-3 tablespoons of balsamic vinegar for a slight tangy taste that goes really well with the rest of the ingredients in this side dish.
- Add sage and brown butter. Replace the olive oil with brown butter and use 1-2 teaspoons of fresh sage instead of Italian seasoning to add a little extra comfort to this dish.
- Season with different spices. Add in different spices to switch up the flavor. Try cumin, paprika, or onion powder.
How to Serve
These roasted sweet potatoes are a great side dish that goes well with almost any meal. It's great to serve alongside everyday family dinners but also perfect for bigger events like Thanksgiving and Easter.
Some of my favorite dinners to serve sweet potatoes with are:
- Instant Pot Short Ribs
- Broccoli Rice
- Baked Feta Pasta
- Salmon Bites
- Creamy Pesto Chicken
- Easy Baked Meatballs
Recipe Tips and Tricks
- Make them extra crispy. If you would like it these sweet potatoes to be a little more crispier and charred on the outside, place them under the broiler for a couple minutes at the end. Keep a close eye on the broiler as things can burn fast in the broiler.
- Repurpose the leftovers. Leftover sweet potatoes are perfect to use in omelettes, throw into a salad (try it with Butternut Squash Quinoa Salad instead of the butternut squash), or add to soups (try it in Creamy Vegan Ramen). You can also mash it up and make Sweet Potato Croquettes out of any leftovers.
Storage and Freezing Instructions
How to Store
Place leftover roasted sweet potatoes in an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat in a 400F preheated oven for about 10 minutes until warm and crisp, or in the air fryer at 400F for 5-10 minutes until warm.
How to Freeze
Spread leftover sweet potatoes on a lined baking sheet and freeze for 2 hours, then transfer into a freezer bag and freeze for up to 3 months. You can reheat these veggies straight out of the freezer (without thawing) by sautéing until heated through and crisped up. You can also reheat directly from frozen in a 425℉ preheated oven for 10-15 minutes, or in the air fryer at 400F for 10 minutes.
More Roasted Vegetable Recipes
- 40 Best Vegetable Side Dishes
- Oven Roasted Vegetables
- Balsamic Roasted Broccoli
- Honey Roasted Carrots
- Maple Roasted Brussels Sprouts and Butternut Squash
- Oven Roasted Corn on the Cob
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Pistachio Macarons
Pistachio Macarons are delicate and chewy french cookies filled with a pistachio white chocolate ganache filling and a drizzle of extra white chocolate on top with chopped pistachios. These green macarons are crisp on the outside, chewy inside, and literally melt in your mouth.
These pistachio cookies are perfect for any occasion, from afternoon tea to special events, they will impress your guests with their delicious flavor and elegant appearance. Plus, they are a lot easier to make from scratch than you think!
Why You'll Love these Pistachio Macarons
- Delicate and chewy. Pistachio macarons are have a delicate and crispy outer shell with a chewy interior, and are filled with a creamy pistachio white chocolate ganache filling.
- Triple the pistachio flavor. These pistachio cookies have triple the pistachio flavor - pistachio extract in the macarons shells, pistachio paste in the ganache filling, and chopped pistachios on top.
- Easy to make from scratch. If you have never made macarons before, you would be surprised to find out that it is a lot easier than you think. You'll just need a handful of simple ingredients and to follow a few easy steps before assembling these pistachio flavored green macarons.
Ingredient Notes
To make this delicious Pistachio Macaroons, you will need the following ingredients (full measurements in recipe card below):
- almond flour - you need to use super fine almond flour for macarons. You can actually make your own almond flour at home if you want by finely grinding blanched almonds until you have a grainy powder.
- confectioners' sugar - use your preferred powdered sugar or sugar substitute like powdered cane sugar, coconut sugar, date sugar, stevia, or Swerve.
- egg whites - you can bring these up to room temperature faster by placing the whole egg in a bowl of warm water for a few minutes before cracking and separating them.
- super fine white sugar
- green gel food coloring - if you don't want green macarons, you can use whatever color you like. Just make sure to use powdered or gel food colouring as liquid coloring will change the consistency of your macarons.
- pistachio extract - I used this pistachio extract but most brands should work as long as they aren't oil based.Â
- heavy cream - for the ganache filling.
- white chocolate - use a high quality chocolate as it will make the bulk of the ganache filling. You will also need white chocolate for drizzling on top.
- pistachio paste - you can also use pistachio cream or pistachio spread. This will give the ganache filling a pistachio flavor too.
- pistachios - chopped pistachios to sprinkle on top.
Baking Tools
To make macarons, you will need the following baking tools and equipment
- measuring cups and spoons or a kitchen scale
- mixing bowl
- piping bag and large ½ inch round tip
- silicone baking mat (or parchment paper)
- large half sheet baking pan
- wire cooling rack
How to Make the Best Pistachio Macarons
- Prep. Prepare a baking sheet with a silicone baking mat (or if you have enough, prepare 2 baking sheets).
- Combine dry ingredients. Using a fine mesh sieve over a large mixing bowl on a scale, sift almond flour until you reach 140 grams. Discard any large pieces of almond flour. Repeat with the confectioners' sugar. Whisk together the almond flour and confectioners' sugar until very well-combined. Set aside.
- Beat egg whites and sugar. Add egg whites to the bowl of your stand mixer. Using a whip attachment, beat the mixture, starting on low. Once soft peaks have been formed (about 2 minutes), add the sugar and increase the speed to medium. Once medium peaks are achieved, increase the speed to high. Beat on high until stiff peaks have formed, about 2 minutes.
- Color. Add in the green food colouring and pistachio extract and beat until just combined.
- Add dry ingredients to wet ingredients. Remove the bowl from the stand mixer, and place a sieve over top. Pour the dry mixture into the sieve, then sift the dry ingredients into the meringue.
- Fold. Use a rubber spatula to fold the dry ingredients into the meringue. Be careful not to overmix and over-deflate the meringue.
- The mixture is ready to be piped when it ribbons off your spatula. The batter, when lifted with a spatula, should keep flowing off the spatula in ribbon shapes nonstop, without drizzling off too quickly. If it is coming off in large V shaped chunks it needs to be folded more.
- Another test is the figure 8 test: If you can lift some batter up and use it to draw several figure 8's without the stream breaking, it is ready!
- Pipe macaron shells. Add batter to a piping bag with a medium to large sized round tip (I recommend a large ½-inch top). Pipe 1 to 1 ½-inch small circles of batter onto the prepared baking sheet. Make sure the piping bag is held straight up and perpendicular to the baking sheet.
- Tap. After you've piped all the macarons, gently tap the baking sheet multiple times against the counter to remove any air bubbles from the macarons. If some air bubbles still remain, use a tooth pick to gently poke them out.
- Rest. Preheat oven to 300°F. While the oven is preheating, allow the macarons to sit and form a "skin". This "skin" should form anywhere from 8 minutes to an hour. You know the macarons are ready to be baked when you can touch them lightly without having the batter stick to your finger. Keep checking them periodically to see if they have formed a skin.
- Bake. Bake for 15-20 minutes. Check at 15 minutes, and if they are not ready then keep checking every minute. The macarons are ready when the tops are firm and do not move around their base at all. Allow the macarons to cool completely before attempting to remove them from the silicone mat.
How to Make Pistachio White Chocolate Ganache Filling
- Prep chocolate. Add the chopped white chocolate and pistachio paste (or cream or spread) into a heat-proof bowl and set aside.
- Heat heavy cream. In a small saucepan, heat the heavy cream over medium heat. Bring to a simmer.
- Combine. Pour the cream over the white chocolate mixture and lightly stir. Let it to sit for 2 minutes to allow the chocolate to melt. Whisk the ganache until it comes together and is smooth.
- Set. Cover with plastic cling wrap and let it cool to just warmer than room temperature before using (about 1 hour). You can cool it faster in the fridge, but keep a close eye on it by checking it regularly and stirring intermittently to prevent the ganache from cooling too fast and hardening too much.
Decorating the Macaron Tops
- Melt chocolate. Melt the white chocolate in a double broiler or in the microwave.
How to Melt Chocolate
You can melt chocolate either on the stovetop or in the microwave.
- On the stove: Bring about 2 inches of water to a gentle simmer in a saucepan over medium-low heat. Reduce the heat to low and place a medium heatproof bowl over the saucepan, making sure the bottom of the bowl doesn't touch the water (you can also use a steamer insert). Add the chocolate and stir constantly as it melts. Continue stirring until completely smooth and gloss. This should take just a few minutes.
- In the microwave: For a quicker method, place the chopped chocolate in a heatproof bowl and microwave in 30-second intervals, stirring well after each one. Continue until the chocolate is fully melted and smooth. Be sure to stir between intervals to prevent overheating or scorching.
- Decorate. Drizzle the tops of half of the macarons with the melted white chocolate, then sprinkle with chopped pistachios. Set aside to harden.
- Chill. Set aside in the fridge to harden.
Assembling Macarons
- Place the cooled ganache into a piping bag fitted with a large ½ inch round tip.
- Pipe the ganache onto the bottom half of the macaron shells (undecorated half).
- Top each bottom half with the decorated macaron tops.
- Place into the fridge overnight to mature and meld together.
Recipe Tips and Tricks
- Use a template for uniform macarons. Use a silicone macaron mat with circles already outlined to ensure you get uniform macaron shells. You can also create your own template on parchment paper as a cheat-sheet for making these pistachio macarons exactly the same shape and size.
- Use an oven thermometer. Temperature is key in making macarons. Use an oven thermometer to double check the actual temperature in your oven to prevent macaron mishaps like over- or undercooking.
- Avoid any grease. Give all your bowls, utensils, and mixers a quick wash and dry before starting the recipe, as even the tiniest amount of greasy residue or oils left on your tools can affect the outcome of these pistachio macarons.
- Roll in pistachios. Omit the chocolate drizzle off of the macaron tops and instead assemble the macaron sandwich cookies and roll the edges in chopped pistachios.
How to Serve
Just because these cute pistachio macarons are eye-catching on their own, doesn't mean you shouldn't serve them in a beautiful way. Some ways that you can display them are:
- Use a platter or cake stand. A cake stand gives these macarons some elevation that helps them to stand out rather than getting lost in the shuffle.
- Make a macaron tower. Stack them up on top of each other or mount to a sturdy base using royal chocolate or melted chocolate as a beautiful way to display macarons
- Place them in single-serve boxes. If you are planning to gift them as a thoughtful party favor to takeaway, place these nutty macarons in festive gift boxes or wrap individually.
- Serve with a warm drink. Serve with a hot drink such as White Hot Chocolate, Matcha Latte, coffee, or tea.
Storing and Freezing Instructions
How to Store
Store pistachio macarons in a sealed ziploc bag or airtight container at room temperature for up to a week. You can store them longer in the fridge - up to 6 weeks. Gently transfer the macarons into an airtight container in a single layer, being careful not to crack the delicate shells.
How to Freeze
Allow pistachio macarons to sit at room temperature for 24 hours before freezing in a single layer on a parchment paper lined sheet pan until solid (about 1-2 hours). Once completely frozen, carefully stack them in an airtight container and store in the freezer for up to 3 months. To serve, allow them to thaw overnight in the fridge.
You can also store unassembled macaron shells in this same way. Allow the shells to thaw in the fridge overnight before coating the tops, making the ganache, and assembling.
More Cookie Recipes
- 50 Best Cookie Recipes
- French Macarons with Vanilla Buttercream
- Chocolate Macarons with Chocolate Buttercream
- Peppermint Macarons
- Cranberry Pistachio Biscotti
- Almond Crescent Cookies
Tried this recipe?
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Sheet Pan Quesadillas
Quesadillas just got better. These Sheet Pan Quesadillas are loaded with veggies and gooey cheese, baked in the oven until crispy, and made to feed a crowd. This recipe is quick and easy to make in just 30 minutes and most of that time is hands off - taking time and labor out of the equation without sacrificing the quality and flavor.
It's a perfect recipe to make on busy weeknights when you are low on time and need something that the whole family will love. Serve these baked vegetarian quesadillas with a healthy dollop of sour cream, guacamole, and pico de gallo for the best combination of flavors.
Why You'll Love these Sheet Pan Quesadillas
- Crowd-pleasing appetizer or entree. These sheet pan quesadillas make it easy to serve up a batch of warm, cheesy quesadillas to a large group of people with a fraction of the time and effort. Plus, the short cooking time and family-size serving makes it ideal as an appetizer when you're hosting a party!
- Packed with veggies. You may not think "healthy" when you think of quesadillas, but these baked black bean quesadillas feature a fantastic ratio of veggies to cheese! Corn, black beans, peppers, onions, and garlic make up the filling - and you have the option to top them with more plant-powered goodness.
- Ready in just 30 minutes. These delicious sheet pan vegetarian quesadillas can be made in half an hour, and most of that time is passive baking time. Feed your family and friends this healthy-ish, tasty, vegetarian dish without investing a ton of time or effort.
Ingredient Notes
To make these delicious Sheet Pan Quesadillas, you will need the following ingredients (full measurements in recipe card below):
- olive oil - avocado oil, coconut oil, or another neutral oil will also work.
- veggies - you will need onion (yellow or white is best), bell peppers (we use both red and green but you can pick one), jalapeño pepper (you can omit these if you find them too spicy).
- garlic - fresh garlic will yield the best flavor, but you can swap 1 teaspoon of pre-minced garlic for every garlic clove called for in this recipe.
- black beans - you could try pinto beans instead if you need to swap!
- corn kernels - if you don't have canned corn on hand, use frozen.
- seasoning - we use a combination of chili powder, ground cumin, and smoked paprika, salt, and pepper. If you're out of chili powder, you can try using cayenne powder instead, but use much less. Aim for about ¼ teaspoon of cayenne per 1 teaspoon of chili, because the cayenne is much stronger.
- butter - you can also use a vegan butter substitute or try using the same amount of olive oil.
- flour tortillas - you can use corn tortillas if you prefer, but the texture will be a bit different and the quesadillas may fall apart more easily.
- cheese - we use Monterey jack cheese and sharp cheddar cheese. You can also use just one or the other as long as you keep the total amount of cheese the same. Feel free to use pre-shredded cheese to save time or spend a few extra moments grating the cheddar by hand.
Toppings
I also recommend topping these with your favorite taco fixings. This is totally optional, but these are some of our favorites:
- avocado
- jalapeno
- sour cream - plain greek yogurt will also work as a topping in place of sour cream.
- cilantro
- red onions
- pico de gallo - homemade pico de gallo or store bought will work.
- guacamole - fresh guacamole or a store bought guacamole dip are both fine to use.
You will also need measuring cups and spoons, a large skillet, and two 9x13-inch sheet pans (half sheet baking pan).
How to Make the Best Sheet Pan Quesadillas
First, make the veggie filling.
- Sauté aromatics. Heat the olive oil in a large skillet over medium heat. Sauté the onion, bell peppers, and jalapeño pepper until they start to soften, about 2-3 minutes. Add the garlic and stir until fragrant, about 30 seconds.
- Add remaining filling ingredients. Stir in the beans, corn, and seasonings including chili powder, cumin, smoked paprika, salt, and pepper. Stir and cook until warmed through, about 2 minutes. Remove from heat.
Assemble the sheet pan quesadillas.
- Prep sheet pan. Lightly brush the bottom of a 9x13-inch sheet pan (half sheet baking pan) with 1 and ½ tablespoons of melted butter.
- Arrange bottom layer tortillas. Arrange 6 tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with one additional tortilla layered in the center so that the entire bottom surface of the pan is covered.
- Add filling. Spread the veggie filling evenly over top of the tortillas (covering a rectangle where the center of the pan is and not on the overhang pieces).
- Add cheese. Top with the shredded cheese.
- Add top tortilla and fold. Place the last tortilla in the center (on top of all fillings), then fold each overhanging tortilla towards center.
Finally bake and serve.
- Bake. Brush the tops evenly with the remaining melted butter. Place a second baking sheet on top of tortillas and press down a bit. Bake in a 425F preheated oven for 20 minutes, until the tortillas are beginning to turn crispy. Remove the top sheet pan and continue baking for another 5 minutes until the tortillas are golden brown and crispy.
- Serve. Remove from the oven and allow the quesadillas to cool slightly before slicing, about 5 minutes. Slice into 12 pieces and add your favorite toppings.
Recipe Variations
- Add a protein: If you are not sticking to a vegetarian diet, add in some meat such as cooked chicken, beef, pork, or shrimp for a heartier option. Stir it in along with the corn and beans until warmed through.
- Switch up the veggies: Mix up your vegetable filling with other options such as mushrooms, spinach, zucchini, or tomatoes.
- Make a breakfast quesadilla: Make a breakfast quesadilla by adding a layer of scrambled eggs and bacon when you are assembling these sheet pan quesadillas.
How to Serve
Serve these Sheet Pan Quesadillas on their own or with your favorite toppings and a side of Guacamole or Pico de Gallo Salsa for dipping. You can also serve them as part of a Mexican fiesta on Taco Tuesdays along with some of our favorites:
- Pinto Bean Soup (Sopa Tarasca)
- Chicken Tacos
- Beef Taco Salad
- Carne Asada
- Vegetarian Chili
- Chili Nachos
Recipe Tips and Tricks
- Prep ingredients ahead of time. This incredibly fast and easy meal can be prepped ahead for even speedier assembly. Just get all the ingredients ready up to a day before you're ready: chop veggies, measure cheeses, portion spices, and seal everything perishable in airtight containers and refrigerate. Then all you have to do is assemble, bake and serve!
- Slice with a pizza cutter. Use a pizza cutter for easy, seamless slicing! You can use the wheel kind or the rocking kind, whichever you prefer. Either way, it's much faster and easier than cutting it with a knife.
Storing and Freezing Instructions
How to Store
Once the sheet pan quesadillas have cooled to room temperature, transfer them into an airtight container in between layers of parchment paper to divide them, if necessary.
How to Reheat
Reheat leftover quesadillas in a 425F preheated oven for about 5-10 minutes until warmed through, or in the air fryer at 400F for about 3-5 minutes until hot and crispy.
How to Freeze
Divide the quesadillas into individual or family serving sizes and seal individually in freezer bags or an airtight container. You can reheat directly from frozen by baking at 400℉ for 25-30 minutes until heated through and crisp.
More Sheet Pan Recipes
- Sheet Pan Nachos
- Sheet Pan Chicken Fajitas
- One Pan Garlic Roasted Chicken and Potatoes
- Sheet Pan Miso Salmon
- Sheet Pan Lamb Chops
Tried this recipe?
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Broccoli Rice
Broccoli Rice is the perfect side dish: creamy, cheesy, healthy, and filling. Plus, it's all made in one pot! Melty parmesan cheese, fluffy rice, and tender bite-sized broccoli come together to make this quick and easy recipe an excellent addition to almost any meal - and sure to please even the pickiest eaters.
Plus, you don't need any special equipment or exotic ingredients to make this cheesy broccoli rice, just a handful of grocery staples that you probably already have on hand! In just over half an hour, you can have hot, fragrant rice with broccoli ready to plate and serve for lunch or dinner.
Why You'll Love this Broccoli Rice
- Cheesy broccoli flavor. Broccoli and cheese are a classic combination that's enjoyed by adults and kids alike. You're not likely to get any complaints when you serve this cheesy broccoli rice - in fact, your family will probably request it from time to time!
- An all-occasion side dish. Broccoli, rice, and cheese pair well with just about everything - so you can call on this recipe for weeknight dinners or special occasions! It's especially helpful when you're not sure what to make.
- Wholesome ingredients. There are certainly ready-made freezer aisle versions of this dish, but this homemade broccoli rice is better by far because of the fresh, wholesome ingredients and lack of preservatives and artificial flavors.
Ingredient Notes
To make this cheesy one pot Broccoli Rice, you will need the following ingredients (full measurements in recipe card below):
- coconut oil - avocado oil or olive oil will also work.
- yellow onion - white onion or even red onion are okay to use if you don't have yellow onion on hand.
- garlic - fresh garlic will be the most flavorful, but you can also use 1 teaspoon of pre-minced garlic for every clove called for in the recipe.
- long grain white rice - if you're out of long grain white rice (such as Basmati rice or Jasmine rice), you can use short-grain rice or a long grain brown rice, but the cooking time may need to be adjusted depending on the type you choose.
- vegetable broth - if you are not on a vegetarian diet, you can use chicken broth or even substitute with water if you are out.
- olive oil - you can also use vegetable oil or avocado oil.
- broccoli - use fresh broccoli or frozen pre-cut florets if that's more convenient for you.
- parmesan cheese - asiago cheese, pecorino romano, cheddar, or nutritional yeast flakes can all be swapped for the parmesan cheese in this recipe. Using nutritional yeast will make this recipe vegan-friendly.
- salt and pepper
You will also need measuring cups and spoons and a cooking pot.
How to Make the Best Broccoli Rice
- Sauté aromatics. Heat coconut oil in a large pot over medium-high until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until fragrant, about 1-2 minutes.
- Simmer. Add rice and broth. Cover the pot and bring it to a boil. Turn the heat down to low and let the rice simmer until most of the liquid is absorbed, about 10-12 minutes.
- Add broccoli. Add olive oil, broccoli, and Parmesan cheese and continue cooking for 2-3 minutes until the broccoli is tender and the cheese has melted, stirring constantly.
- Season. Season with salt and pepper and serve immediately.
Recipe Variations
- Make it extra cheesy. If you're a big fan of cheese, you can take the cheesiness to the next level by transferring the broccoli rice to a casserole dish or deep baking pan and sprinkling it with extra cheese before popping it under the broiler for a few minutes to give it a bubbly, cheesy crust.
- Add a cooked protein for a one-dish dinner. You can kill two birds with one stone by adding bite-sized pieces of leftover chicken, ham, turkey, or other cooked protein to this dish a few moments before removing it from the heat to make a more filling dish!
- Give it a lemon flavor. Make lemon broccoli rice by squeezing fresh lemon juice over the cooked rice and broccoli. You can also stir in some lemon zest for extra lemony flavor.
- Make curried broccoli rice. Add in some curry powder and cook the rice in coconut milk instead of broth.
How to Serve
This Broccoli Rice is delicious served on its own, or as a side dish to a main entree like grilled chicken, a fancy roast, or almost any kind of meatball.
Some of our favorite meaty dishes to serve with this are:
Incorporate this side into your usual dinner rotation and figure out your favorite combination of dishes!
Recipe Tips and Tricks
- Cut the broccoli into the same size. Make sure your broccoli florets are about ½-inch in size. This will ensure even cooking and will also make eating easier since they are small and bite-sized.
- Meal prep for easy lunches. This broccoli rice stores well and reheats well. You can make it up to 4 days ahead for easy lunches throughout the week.
- Use leftovers creatively. Repurpose leftovers into something new and fun. Try a broccoli rice frittata by mixing the leftovers with beaten eggs, cheese, and any other leftover veggies or meats you have on hand. Pour the mixture into a hot, oiled pan and cook until set, then transfer to the oven to finish cooking. See our Vegetable Frittata recipe for tips.
Storing and Freezing Instructions
How to Store
Transfer cooled broccoli rice into an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat in the microwave on high in 10-second increments until heated through or on the stovetop over medium-low heat until warm.
How to Freeze
Transfer the cheesy broccoli and rice into a freezer-safe container and freeze for up to 3 months. Allow it to thaw in the refrigerator overnight before reheating in the oven or microwave.
More Rice Recipes
- 30 Best Rice Recipes
- Coconut Rice
- Steamed Rice
- Vegetarian Fried Rice
- Cilantro Lime Rice
- Pineapple Fried 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.
Kale Chips
You'll never want to buy chips after trying these incredibly crispy homemade Kale Chips! They're lighter than air with a satisfying crunch and a healthy dusting of nutritional yeast. They're completely vegan, easy to make, healthy, and downright irresistible!
All you need is an oven or air fryer to turn leafy kale into toasted-to-perfection veggie chips. After a quick massage with oil, you'll cook them and then season - that's it! Try it out and find out why these baked kale chips are the ultimate healthy snack.
Why You'll Love these Kale Chips
- Quick and easy snack. It takes only five minutes of active preparation to get these kale chips in the air fryer or oven to shrink down and become impossibly light and crunchy! Perfect for snacking any time of day or night.
- Only 3 ingredients. Possibly the best part of these air fryer kale chips is simplicity - you only need three ingredients to make these chips to satisfy snack cravings! There are no preservatives or artificial ingredients in these homemade chips.
- They're healthy. Kale is packed with vitamins, minerals, antioxidants and fiber - something you won't find in regular store-bought chips that are made from corn, soy, or potatoes. They are seasoned with nutritional yeast making them vegan "cheesy" kale chips!
Ingredient Notes
To make these easy Kale Chips, you will need the following ingredients (full measurements in recipe card below):
- kale - this recipe works with most types of kale, so use your favorite! Green, red, or purple kale, Lacinato (dino) kale or curly kale.
- avocado oil - olive oil will also work, and you can even use coconut oil in a pinch but it may add a slight coconuty to the chips.
- nutritional yeast - you can substitute the nutritional yeast for a spice blend or even grated cheese like parmesan or asiago.
You will also need measuring spoons and a half sheet baking pan or air fryer.
How to Make the Best Kale Chips (2 Ways)
- Prep kale. In a large mixing bowl, add chopped kale and drizzle with oil. Gently massage the oil into the kale until well coated. This is to prevent the kale from getting burnt during cooking.
- Cook. Cook the kale in the oven or in the air fryer.
Oven Baked Kale Chips
Arrange the kale leaves in a single layer on a large half sheet baking pan. Bake in a 400F preheated oven for 12-15 minutes until crispy.
Air Fryer Kale Chips
Add kale in the airfryer basket until full. It's fine to overlap the leaves and they shrink a lot during cooking. Air fry the kale at 350F for 8-10 minutes until crispy. Shake the basket once halfway during cooking.
- Season: Sprinkle with nutritional yeast and serve immediately.
Flavor Variations
These kale chips are the perfect canvas for your favorite spices. You can even mimic the flavor of your favorite store-bought chip with the right combination of seasonings! Try:
- Salt and vinegar: This classic flavor combination is achieved by tossing the kale chips in 3-4 tablespoons of white vinegar and about 1 teaspoon salt before baking.
- Cheese: Sprinkle the cooked kale chips in with grated parmesan or cheddar.
- Spiced: Season with a combination of your favorite spices before cooking including garlic powder, paprika, or cumin. To spice it up, add red pepper powder.
- Barbecue: Add a barbecue seasoning blend to give these baked kale chips a smoky flavor.
How to Serve
Kale Chips are a delicious snack served on its own. If you are hosting a party or event at your home and are serving kale chips as part of a bigger spread of healthy snacks, try these:
For more options, see our 50 Best Healthy Snacks.
Recipe Tips and Tricks
- Serve with dip. A light-weight dip is great for these airy, crispy kale chips. They can't hold a lot of weight, so stick to a more liquid-style dip like whipped hummus or runny ranch to make sure you can get the dip from dish to mouth.
- Offer as an alternative to roasted vegetables or raw salad. These nutritious kale chips are a great alternative to a veggie or greens side at lunch and dinner. The crispy texture and ability to eat them with just fingers sometimes makes them more enticing than usual plant-based sides.
Storing and Freezing Instructions
How to Store
Store leftover kale chips in a Ziploc bag or other airtight container at room temperature in a cool, dry place out of direct sunlight for up to 3 days. You can serve them at room temperature.
How to Freeze
You can technically freeze kale chips, but they won't come out of the freezer as crispy as they went in and they may wilt a bit or get soggy. To freeze, transfer kale chips to a freezer bag and freeze for up to three months. Reheat them straight from frozen in the oven or air fryer to crisp them up again.
More Kale Recipes
- Kale Caesar Salad
- White Bean Soup with Kale
- Butternut Squash Quesadillas with Kale
- Creamy Tortellini Soup with Sausage
- Sweet Kale Salad
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.
Instant Pot Short Ribs
Instant Pot Short Ribs are rich, tender, and delicious. These short ribs literally fall-off-the-bone after being braised in the pressure cooker in a red wine broth with potatoes for a one-pot meal that feels elegant enough to serve on an anniversary, but is easy enough to make for weeknight dinner or casual game day party.
The best part? These pressure cooker short ribs are incredibly easy to make from scratch in under an hour. The accompanying potatoes make it a satisfying meal on its own, but you can also choose to serve it with dinner rolls and simple sides (see our ideas below!) to make it go further.
If you love these short ribs, you will love our Slow Cooker Korean Short Ribs too.
Why You'll Love these Instant Pot Short Ribs
- Easy to make in a pressure cooker. Instant Pot short ribs are as easy to make as they are delicious! After just five minutes of prep, you'll pop them into your Instant Pot for a quick sear and then a high-pressure cook to finish them off.
- Ready in under an hour! Even though they taste like an hours-long labor of love, these ribs only take 55 minutes to complete, from beginning prep to final plating.
- Perfect for special occasions. These succulent pressure cooker short ribs are braised in a red wine broth for rich flavor and tender, fall-off-the-bone meat - perfect for fancy dinner parties and romantic date nights for two, but just as good as an appy on Game Day.
Ingredient Notes
To make these easy Instant Pot Short Ribs, you will need the following ingredients (full measurements in recipe card below):
- beef short ribs - this recipe will also work with chuck roast, though the texture will be slightly different.
- avocado oil - olive oil or any vegetable oil is also okay to use if you don't have avocado oil.
- onion - shallots will work similarly, just use two in place of the onion.
- garlic - fresh garlic will always provide the best flavor, but you can use pre-minced garlic or garlic paste for convenience.
- red wine - not a fan of red wine or don't have any on hand? Use tart fruit juice like cranberry or cherry juice instead. Balsamic vinegar will also work.
- Worcestershire sauce - if you don't have Worcestershire sauce on hand, you can use the same measure of soy sauce or coconut aminos.
- tomato paste - an equal amount of tomato sauce will work in a pinch.
- granulated sugar - if you need to make a swap, you can use an equal measure of honey, maple syrup, or your favorite sugar alternative.
- beef broth - you can use plain water in place of the beef broth for milder flavor.
- red potatoes - Yukon golds are a good substitute for red potatoes if you have some on hand. You can also use baby potatoes - just triple the quantity since they are smaller.
- cornstarch - you can also use all-purpose flour.
- salt and pepper
You will also need measuring cups and spoons and a pressure cooker such as an Instant Pot.
How to Make the Best Instant Pot Short Ribs
- Prep the short ribs. Use a paper towel to pat the short ribs completely dry. Set aside on a plate.
- Sear the short ribs. On the Instant Pot, turn the Sauté function on high. Add oil and heat until the hot oil sizzles, about 1-2 minutes. Add the short ribs and sear until golden brown on all sides, about 4 minutes per side. The ribs don't need to be fully cooked at this point. Transfer onto a plate and set aside.
- Make sauce. Add onions and garlic and cook until fragrant, about 2 minutes. Add wine and Worcestershire sauce. Stir well to deglaze the pot. Add tomato paste, sugar, and broth and mix well until smooth.
- Add potatoes. Return the ribs to the pot and add potatoes.
- Pressure cook. Close the lid and switch the Instant Pot to the pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Pressure cook the ribs until tender (the meat falls off the bone), about 45 minutes.
- Quick release. Once the time is up, quick release the remaining pressure by turning the steam release valve to the venting position. Season with salt and pepper, to taste.
- Thicken the sauce (optional). Optionally, to thicken the sauce for serving, mix cornstarch into 2 tablespoons of water and whisk to combine into a slush. Stir in the cornstarch slurry to the pot. Switch the Sauté function back on high and cook until the sauce has thickened to a desired consistency, about 2-3 minutes.
How to Cook Short Ribs on the Stove or Slow Cooker
If you don't have an instant pot or pressure cooker, you can prepare the short ribs in a Dutch oven or large pot over the stove, or in a slow cooker.
- Over the stove: Follow the same steps but in a Dutch oven or large pot over the stove over medium heat. When ready to simmer, cover the lid and simmer over low heat for 2 hours.
- In the slow cooker: Follow the same steps in a pot over the stove, then transfer to a slow cooker before simmering and cook on high for 4-5 hours.
How to Serve
Serve these Instant Pot Short Ribs as an appetizer on game day or as a complete meal with roasted vegetables or salad. They pair exceptionally well with roasted root vegetables or broccoli, or you can choose to pair them with a basic salad. Some of our favorite side dishes to pair with these ribs are:
- Crispy Smashed Potatoes
- Mascarpone Mashed Potatoes
- Balsamic Roasted Broccoli
- Garden Salad
- Herb Roasted Sweet Potatoes
- Oven Baked Vegetables
Recipe Tips and Tricks
- Choose your short ribs wisely. Short ribs can vary in the ratio of bone-to-meat, which will affect the cooking time and ultimately the quality of the final dish. Make sure your ribs have at least one and a half inches of meat on top of the ribs and a healthy marbling of fat for best results!
- Pat the ribs completely dry. Use paper towels to pat each rib completely dry. This will ensure that they sear quickly and properly. If the ribs are too wet, it will not form a golden crust in time.
- Add herbs. Switch the flavors by adding in some fresh herbs before pressure cooking. Parsley, thyme, and dill are good options.
Storing and Freezing Instructions
How to Store
Store leftover short ribs in an airtight container and refrigerate for up to 4 days.
How to Reheat
Reheat leftover short ribs on a skillet over medium-low heat until warmed through. You can also reheat in the microwave in 30-second increments until hot.
How to Freeze
Remove the meat from the rib bones once the ribs have cooled and place the meat in a freezer safe container or freezer bag. Freeze for up to 3 months. Allow the meat to thaw in the refrigerator overnight before reheating.
More Instant Pot Recipes
- 30 Best Instant Pot Recipes
- Instant Pot Whole Chicken
- Instant Pot Beef Curry
- Teriyaki Chicken
- Instant Pot Mashed Potatoes
- Instant Pot Chicken Fried 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.
Baked Feta Pasta
Baked Feta Pasta is a quick and easy weeknight dinner recipe that is creamy, delicious, and flavorful - the whole family will love it! With easy to follow simple instructions and just a handful of ingredients including a whole block of feta, bursting cherry tomatoes, and tender pasta, it's no wonder that this Tiktok pasta went viral.
This viral feta pasta takes just 10 minutes of prep work, while the rest of the time is spend roasting feta in the oven, and boiling pasta. It's a low maintenance and mostly hands-free dish that you need to add to you weekly dinner rotation. This baked pasta is not quite a one-pot meal, but it's just as easy and more than satisfying when served alone or with simple side dishes.
Why You'll Love this Baked Feta Pasta
- Minimal prep work. This recipe is incredibly simple and requires hardly any work, but the flavor payoff is huge! If you can boil pasta and preheat an oven, you can have this creamy baked feta pasta on the table in well under an hour - 40 minutes to be exact!
- Cheesy tomato basil sauce. This simple recipe is so good because of the oven-made sauce. Bursting cherry tomatoes, roasted garlic, creamy feta, and fresh basil transform into the most craveable pasta sauce ever.
- Perfect for busy evenings. Baked feta pasta is the ideal weeknight dinner because it's so easy to make! It's a fuss-free, hands off meal that is great for when you want a delicious homemade meal but don't have a lot of time or energy to cook.
Ingredient Notes
To make this delicious Baked Feta Pasta, you will need the following ingredients (full measurements in recipe card below):
- olive oil - avocado oil would work in place of olive oil if you need a substitute.
- cherry tomatoes - grape, plum, or Campari tomatoes will also work in a pinch.
- garlic - if you don't have fresh garlic on hand, you can use one teaspoon of minced garlic for each clove.
- feta cheese
- pasta - the viral version of this baked feta pasta uses penne, but you can use any similar-sized pasta noodles. Rotini, bow tie, or rigatoni are great options.
- fresh basil - you can also use dried basil (though it will have a slightly different texture) or other soft herbs like parsley or dill.
- salt and pepper
You will also need measuring cups and spoons, mixing bowl, 9x13-inch casserole pan, and cooking pot.
How to Make the Best Baked Feta Pasta
- Season tomatoes. In a large mixing bowl, combine olive oil, cherry tomatoes, garlic, salt, and pepper. Toss well to coat. Transfer to a 9x13-inch casserole pan.
- Add feta. Place a block of feta cheese in the centre of the casserole dish and bake in a 375F preheated oven until the tomatoes have burst and the feta has softened, about 30 minutes. Optionally, broil on HI for 3-5 minutes until the cheese turns golden brown.
- Make pasta. While the cheese is baking, bring a large pot of salted water to a boil over medium-high heat. Add pasta and cook until al dente (fully cooked but still firm) according to package directions, about 10 minutes. Reserve ½ cup pasta water and drain.
- Combine. Add the cooked and drained pasta to the casserole dish and toss well to coat. Slowly stir in some pasta water if needed (if the cheese sauce is too thick).
- Serve. Stir in basil and serve warm.
Recipe Variations
- Add more veggies. Add in other veggies when you are roasting the cherry tomatoes. Some options include green peppers, onions, broccoli, and zucchini. You can also blanch some spinach and stir it in with the cooked pasta.
- Add pesto. Switch up the flavor by stirring in some Basil Pesto when you toss in the cooked pasta. It is so good.
- Add a protein. You can stir in some cooked meat along with the cooked pasta. Try chicken, ground turkey, or ground beef. Make sure it is fully cooked before tossing in.
How to Serve
This Baked Feta Pasta is delicious served with classic pasta sides like salad, bread, and veggies. Some of our favorites to serve with this pasta bake are:
- Kale Caesar Salad
- Garlic Breadsticks
- Balsamic Roasted Broccoli
- Mediterranean Couscous Salad
- Cheesy Garlic Bread
- Sautéed Brussels Sprouts
See our 30 Best Side Dishes for Pasta for more.
Recipe Tips and Tricks
- Use high-quality ingredients. Because of the simplicity of the recipe, using higher-quality ingredients will yield the best flavors and textures in the final dish. Spring for a good Greek feta and a nice olive oil and you'll taste the difference!
- Pack leftovers for lunch. Leftovers of this creamy baked feta pasta are perfect to pack for school or work lunch the next day. It can be easily reheated in a microwave or enjoyed cold straight from the lunchbox.
Storing and Freezing Instructions
How to Store
Baked feta pasta can be transferred to an airtight container and refrigerated for up to 4 days.
How to Reheat
Reheat in the microwave on high power in 90-second increments, stirring occasionally until heated through. You can also reheat on the stove in a pan over medium-low heat for a few minutes until warmed through.
How to Freeze
Transfer leftovers to a freezer-safe container or freezer bag and freeze for up to 3 months. For the best texture, allow the feta pasta to defrost in the refrigerator overnight before reheating.
More Pasta Recipes
- 40 Best Pasta Recipes
- Pasta Bake with Sausage (Baked Ziti)
- Chicken Penne Pasta
- Cheesy Tortellini and Sausage Bake
- Mascarpone Pesto Pasta
- Baked Ravioli
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.
40 Best Game Day Recipes
When it comes to Game Day, it's all about gathering with friends and family and snacking on delicious food. We are sharing over 40 best game day recipes including everything from cheesy dips, classic chicken wings, bite-sized appetizers. and more. There is something for everyone to enjoy while they root for their team (including vegetarian, gluten-free, and kid-friendly options too!).
Best Game Day Recipes
Is it even game day without game day buffalo hot wings? This classic appetizer is a total crowd pleaser and one of my most popular Super Bowl recipes.
Oven-baked loaded sheet pan nachos are a crowd pleaser for an easy weeknight dinner or a crave-worthy appetizer to serve on game day. It's one of my favourite Super Bowl recipes of all time.
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. It's one of my favourite Super Bowl recipes of all time.
Slow cooker BBQ ribs are juicy, saucy, and tender -- the meat literally falls right off the bone. Add this easy recipe to your list of crockpot recipes.
Jalapeño poppers are the perfect appetizer - spicy, crispy, cheesy, and creamy, toasted to golden brown perfection. Plus easy to make ahead and freeze well.
Baked miso garlic chicken wings are crispy, delicious, and easy to make. They're marinated in a savoury Asian marinade, and cooked in the oven or air fryer.
This easy and delicious 7 layer dip is the perfect dip to serve at your next party, made with layers of beans, guacamole, salsa, cheese, and more.
Easy pepperoni pizza rolls are crispy on the bottom, tender and chewy inside, packed with pepperoni and cheese, and baked until bubbly.
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.
Homemade Tater Tots with Bacon
Homemade tater tots with bacon are golden and crispy on the outside, yet soft and tender inside. They're packed with flavour and a total family favourite.
These sweet and sticky honey garlic chicken wings are baked or air fried until crispy and tossed in a honey garlic sauce. So crave-worthy and so easy to make.
Baked Chicken Quesadillas are cheesy, crispy, flavorful, and delicious. This family-friendly recipe is quick and easy to make in just 30 minutes!
Bacon cheddar cheese ball is an easy to make appetizer and delicious showstopper at holiday parties or game day. It's creamy, cheesy, and nutty.
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.
Sticky crispy baked sweet chili chicken bites is better than takeout and so easy to make healthier at home. An easy dinner or game day appy.
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!
Super crispy air fryer french fries are tender and fluffy on the inside and crunchy on the outside. Make this healthier french fry in just 12 minutes!
Crunchy, cheesy, and paired with an awesome dipping sauce, these baked mozzarella sticks are just as amazing as what you would find in a restaurant.
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!
Pepperoni pizza dip is creamy, rich, comforting, and delicious. This appetizer is easy to make, easy to prepare ahead of time, and easy to eat.
Vegetarian quesadillas are quick and easy, completely customizable, loaded with veggies and beans. Serve this kid-friendly Mexican meal for lunch or dinner.
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.
Pigs in a blanket from scratch are a delicious and easy appetizer or snack to make for your next party or gathering - juicy, cheesy, flaky, and buttery.
The Best Breaded Fried Chicken Wings (Air Fryer)
The BEST breaded fried chicken wings -- extra crispy and crunchy outside, tender and juicy inside. You can't even tell they're air fried, not deep-fried!
Air fryer short ribs are crispy, flavorful, and delicious. The easy marinade ensures they're tender and juicy inside, while the air fryer makes them crispy.
Homemade artichoke dip is a warm, creamy dip loaded with tender artichoke hearts. This easy to make appetizer is tangy, cheesy, and all-around delicious!
Easy Baked Meatballs are juicy, tender, loaded with flavor, and kid-friendly. Enjoy delicious homemade meatballs in under an hour using simple ingredients.
Homemade chili nachos are crispy, cheesy, delicious, and flavorful. This modern twist on a Mexican classic are the best way to use up any leftover chili.
Say goodbye to store-bought popcorn and hello to homemade Kettle Corn - sweet and salty, loved by all, and quick and easy to make with just 4 ingredients.
Sweet and sticky, baked BBQ chicken wings are perfectly crispy, so delicious, and smothered in barbecue sauce. They are the perfect game day appetizer.
Quick easy pita grilled cheese is loaded with Mediterranean flavors of spinach, olive, and sun-dried tomato stuffed inside pita bread with cheddar cheese.
Incredibly tasty, this easy and basic guacamole takes less than 5 minutes to make. It is the perfect dip for a Mexican-inspired Super Bowl party.
Bacon Wrapped Jalapeño Poppers
Bacon wrapped jalapeño poppers are crispy on the outside, creamy and cheesy inside, spicy, and wrapped in bacon. Easy to make in the air fryer or oven.
Fried mac and cheese balls are crispy on the outside, creamy and cheesy on the inside, and have the perfect crunch. Best way to use leftover mac and cheese. It's one of the newest additions to my collection of Super Bowl recipes.
Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.
Honey mustard chicken wings are crispy on the outside but juicy and tender inside. Baked in an air fryer or oven, they have the best texture and flavor.
Spinach cheese rolls are an easy appetizer that's creamy, cheesy, comforting, and delicious. Serve as an appy at parties, for a school lunch, or snack.
Vegan Queso is a 5-minute dip that is creamy, cheesy, and perfectly spiced to mimic the classic dip - without any dairy! It tastes like the real thing!
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.
Crispy baked coconut shrimp is a delicious appetizer that is easy to make in 30 minutes. They are more flavourful, tastier and healthier than takeout.
Instant Pot Short Ribs are rich, tender, and delicious. These short ribs fall-off-the-bone after being braised in a red wine broth in the pressure cooker.
Jamaican jerk chicken wings with delicious crispy skin and tender and juicy meat are loaded with flavor. They're easy to make on the oven, grill, air fryer.
More Game Day Foods
- 75+ Easy Appetizers
- 20 Best Dip Recipes
- 50 Best Finger Foods
- 50 Best Healthy Snacks
- 60 Best Super Bowl Recipes
Did You Make Any of These Game Day Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of game day 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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Red Velvet Cupcakes
These Red Velvet Cupcakes with cream cheese frosting are delicious, rich, and perfectly sweet to match their beautiful appearance. Moist and fluffy red velvet cake batter with a deep cocoa flavor is perfectly balanced by a homemade vanilla cream cheese frosting and festive sprinkles on top in these Valentine's Day cupcakes.
You don't need professional baking experience to make these Pinterest-worthy Valentine's cupcakes - just a spare hour and standard baking ingredients! Plus, you can switch up the sprinkles to match any holiday you are celebrating.
They're perfect for special occasions like Valentine's Day, Christmas parties, or milestones. You will have so much fun making them - especially for fans of red velvet cake who will fall head over heels in love with these cupcakes!
Why You'll Love these Red Velvet Cupcakes
- Festive and delicious. The gorgeous crimson color of the cupcakes contrasted by the white frosting and topped with pink and red sprinkles make for a stunning Valentine's Day treat. Plus, you can switch up the sprinkles for other holidays. Use red and green for Christmas.
- Delectable cream cheese frosting. Red velvet and cream cheese are a classic flavor combination - it's almost impossible to think of one without the other! The richness of the cream cheese perfectly compliments the cocoa flavor of red velvet.
- Better than store-bought cupcakes. Freshly made without artificial ingredients, these scrumptious, homemade red velvet cupcakes will win over store-bought cupcakes every time! Plus, you can alter the ingredients to fit your specifications - see the ingredient notes below for tips.
Ingredient Notes
To make this cute Red Velvet Cupcakes, you will need the following ingredients (full measurements in recipe card below):
- all-purpose flour - to make the cupcakes gluten free, replace the regular all-purpose flour with a gluten free measure for measure flour instead. The texture of the cupcakes will change a bit.
- Dutch cocoa powder - Dutch cocoa powder is a little darker and richer than standard cocoa powder, but if you don't have it on hand, use dark cocoa powder or natural coca powder.
- baking powder + baking soda
- salt
- unsalted butter - unsalted butter will give you the most control over the flavor of the cupcakes, but you can use salted butter if you need to-just omit or reduce the salt called for in the recipe.
- sugar
- eggs - applesauce is a great substitute for eggs in a pinch. Use ¼ cup applesauce for every egg called for in the recipe.
- vegetable oil - you can also use avocado oil or another neutral oil with a high smoke point.
- sour cream - make sure to use full-fat sour cream for the best result. You can also use full-fat Greek yogurt as a good substitute.
- vanilla - either extract or vanilla bean paste would work just fine in equal amounts.
- red gel food coloring - using gel food coloring ensures that you get a vibrant color without diluting the batter with liquid. If you can't find gel coloring, use a very concentrated liquid food coloring instead.
- white vinegar - the same measure of apple cider vinegar will also work.
- cream cheese - mascarpone cheese will produce a similar result if you need to swap the cream cheese.
- confectioners sugar - a finely ground sugar alternative like confectioners-style Swerve will also work.
- red and pink sprinkles - or substitute with your favorite sprinkle mix.
Baking Tools and Equipment
You will also need the following baking tools and equipment:
- measuring cups and spoons
- mixing bowls
- stand mixer or hand mixer
- 12-tin muffin pan
- cupcake liners
- large piping bag
- Wilton 1M tip
How to Make the Best Red Velvet Cupcakes
- Combine dry ingredients. In a medium mixing bowl, add flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine and set aside.
- Cream butter and sugar. In a separate large mixing bowl, add the softened butter and sugar, then beat together with an electric hand mixer (or use a stand mixer) for 4-5 minutes on high, until light and fluffy.
- Add eggs. Add in the eggs and beat until well-combined.
- Add remaining wet ingredients. Add oil, sour cream, vanilla, red food colouring, and vinegar, then beat again until combined and smooth.
- Add dry ingredients. Add the whisked dry ingredients into the bowl, then beat on low speed until just combined and smooth.
- Scoop batter. Line a 12-tin muffin pan with cupcake liners. Divide the batter into the liners. You can use a cookie scoop to easily add the batter to the liners.
- Bake. Bake in a 350F preheated oven for 20 minutes, or until an inserted toothpick comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely before frosting.
How to Make Cream Cheese Frosting for Cupcakes
- Beat cream cheese. In a stand mixer fitted with the whip attachment, beat together the butter and cream cheese at medium-high speed for about 2 minutes, or until fluffy. (You can also beat in a mixing bowl with a hand mixer)
- Add sugar. Scrape the sides of the bowl, then gradually add in confectioners' sugar in small additions, beating on low between each addition and scraping at the sides.
- Beat. Add vanilla and salt. Turn stand mixer to high speed and beat for 2-3 minutes.
Piping Red Velvet Cupcakes
- Transfer the frosting into a large piping bag fitted with a Wilton 1M tip.
- Carefully pipe the frosting in a classic swirl pattern onto each cupcake. Start in the center and move in a circular pattern closer to the edges, then move up and back towards the center.
- Top each cupcake with with sprinkles and serve.
Recipe Tips and Tricks
- Go all out with the decorations! These red velvet cupcakes are great any time of year, but they're especially popular for Christmas and Valentine's Day celebrations. Switch up the colors and shapes of the sprinkles or add cupcake toppers to reflect the occasion.
- Use a Ziploc bag to ice the cupcakes. Not a professional frosting piper? That's okay! If you don't have a piping bag handy, you can still decorate the cupcakes with a simple swirl of frosting by using a Ziploc bag with a corner cut out.
- Make ahead for easy party prep. If you're hosting a Valentine's Day or Galentine's party, you can make these cupcakes a few days ahead of time and store them at room temperature unfrosted until you're ready to decorate them the day of the party. This will keep them soft and moist.
How to Serve
Red Velvet Cupcakes are a delicious treat to serve for dessert or a midday sweet snack. It also pairs really well with a glass of milk or a drink such as:
Storing and Freezing Instructions
How to Store
Because of the cream cheese frosting, you'll need to refrigerate these red velvet cupcakes in an airtight container for up to 5 days.
How to Freeze
You can also freeze these red velvet cupcakes. If you are planning to do this, I recommend freezing them before frosting.
More Dessert Recipes
- 40 Best Valentine's Day Dessert Recipes
- Moist Chocolate Cupcakes
- Red Velvet Cookies
- Molten Chocolate Lava Cakes
- Red Velvet Crinkle Cookies
- Moist Vanilla Cupcakes
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.
Creamy Artichoke Dip
Take your hosting game to the next level with this homemade artichoke dip - a warm, creamy dip loaded with tender artichoke hearts. This easy-to-make appetizer is tangy, cheesy, and all-around delicious!
The best part is that it only takes half an hour and 8 simple ingredients to get this dip table-ready for your guests to dig in. Serve warm with sliced baguette, crunchy veggies, or your favorite crackers for dipping! You'll love making this delicious dip as much as your guests will love eating it.
Why You'll Love this Creamy Artichoke Dip
- Requires less than 10 minutes of prep. Seriously, under ten minutes! All you have to do is combine the ingredients and pop them in the oven and bake this gooey, delicious artichoke dip.
- Better than store-bought. You'll never buy pre-made artichoke dip again once you see how easy it is to make it homemade. Plus, you can control the ingredients (no artificial flavors and filler ingredients here!) and tweak the flavor to your preferences.
- Perfect for parties. Whether you're having a casual get-together for the Super Bowl or hosting extended family for the holidays, this creamy artichoke dip will satisfy snacky crowds.
Ingredient Notes
To make this easy and creamy Artichoke Dip, you will need the following ingredients (full measurements in recipe card below):
- artichoke hearts - artichoke hearts from a can or jar will work best in this recipe, and will save you the headache of cooking the artichokes yourself from scratch - although you totally could if you wanted to.
- cream cheese - you can swap the cream cheese in this recipe for mascarpone cheese or a blended cottage cheese if needed.
- sour cream - plain greek yogurt will also work in place of sour cream.
- mayonnaise - use your favorite kind, whether homemade or store bought.
- garlic - fresh garlic is always best for flavor, but you can sub one teaspoon of minced garlic or garlic paste in place of each clove in the recipe.
- lemon juice - freshly-squeezed lemon juice is ideal, but you can also use lemon juice concentrate or an equal measure of white wine vinegar instead.
- parmesan cheese - if necessary, you can swap the parmesan for asiago, parmesan-style vegan cheese, or nutritional yeast instead.
- black pepper
You will also need measuring cups and spoons and a mixing bowl.
How to Make the Best Creamy Artichoke Dip
- Combine ingredients. In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, garlic, lemon juice, parmesan, and black pepper. Stir until evenly combined. Add artichokes and mix until well incorporated. Make sure you have drained the artichokes well beforehand.
- Bake. Spoon the mixture evenly into a small round 1-quart baking dish. Bake in a 350F preheated oven for 20 minutes until bubbly and heated through. Serve immediately with baguette slices, crackers, veggies, or chips.
Recipe Variations
- Add spinach. Turn this recipe into a creamy artichoke and spinach dip by adding in ½ cup of frozen spinach that has been thawed, well drained, and chopped.
- Spice it up. Spice up this dip with some red pepper powder or cayenne powder. Adjust the amount to your liking.
- Make it cheesier. Add a layer of shredded cheese on top before baking to add another layer of melty and gooey cheese on top.
How to Serve
Serve artichoke dip with a side of your favorite dipping items including:
- baguette slices - this rich, heavy dip needs something a little more substantial. Any sturdy sliced bread or toast should work.
- crackers
- veggies
- chips
Recipe Tips and Tricks
- Assemble it in a storage container. Make cleanup even easier on yourself by assembling the dip in a baking dish you can easily store, either by covering it in plastic cling wrap or popping on a compatible lid.
- Offer artichoke leaves for dipping. If you're a big fan of artichoke, you can double down on the artichoke flavor by serving the dip with steamed artichoke leaves that you can dip and discard.
- Make sure to set a timer. This recipe is incredibly easy, but there is potential for things to go wrong. Make sure you set your oven timer so you don't overcook the dip, which would make it greasier and harder to eat - and you can end up burning the top.
- Use leftovers creatively. You can use leftovers to create something new like this delicious Spinach Artichoke Pasta but an artichoke only version using this dip.
Storing and Freezing Instructions
How to Store
Cover any leftover artichoke dip tightly with plastic cling wrap or transfer to an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat in a 300F preheated oven for 5-10 minutes until hot, or reheat in the microwave.
How to Freeze
Once the dip has completely cooled, transfer it to a freezer-safe container and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
More Dip Recipes
- 20 Best Dip Recipes
- Baked Spinach Dip
- Caramelized Onion Dip
- Pizza Dip
- Baked Ricotta
- Queso Mexican Cheese 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.
Shredded Beef Enchiladas
Shredded Beef Enchiladas are flavorful, saucy, and cheesy. They are easy to make using just a few ingredients including leftover beef, tortillas, enchilada sauce, and cheese. Serve this delicious kid-friendly meal for family dinner tonight.
Mexican comfort food is perfect to make when you want to get out of your normal dinner routine. With it's bold flavors, these beef enchiladas are delicious on their own or as part of a Mexican fiesta with Cilantro Lime Rice and beans.
Why You'll Love Shredded Beef Enchiladas
- Quick and easy. You can have a filling and delicious meal in just 40 minutes with these shredded beef enchiladas - and it only requires 10 minutes of actual prep work. Which means you can sit back and relax while your comforting meal is baking in the oven.
- Simple ingredients. You only need 4 ingredients to make these delicious leftover beef enchiladas: tortillas, shredded beef, enchilada sauce, and cheese. That's it. Then, it's up to you whether you want to add any toppings or not.
- Loaded with flavor. You would be amazed at how much flavor these enchiladas have thanks to the enchilada sauce (we used our homemade Enchilada Sauce). Plus, when you bake them in the oven, the result is crispy, cheesy tops and perfectly blended flavours that tastes amazing.
- The best way to use leftover beef. We love making Carne Asada, Pot Roast or Roast Beef on Sundays - and one of the biggest reasons why is because of all the leftovers that we end up. Imagine repurposing Sunday night leftovers into flavorful and delicious beef enchiladas. So good.
Ingredient Notes
To make easy Shredded Beef Enchiladas, you will need the following ingredients (full measurements in recipe card below):
- red enchilada sauce - if you prefer green enchilada sauce, you can use it in place of the red sauce at a 1:1 ratio. If you like to make yours from scratch, you can do that as well! We made a batch of our homemade red enchilada sauce in just minutes.
- cooked beef - You can slice up leftover Carne Asada or feel free to use lefotver beef from a Pot Roast or Roast Beef.
- cheddar cheese - sub for Monterey Jack , marble cheddar, mozzarella, or your favorite shredded cheese, if desired. Any cheese that melts well will work.
- flour tortillas - flour tortillas will be the most flexible and easy to work with, but you can use corn tortillas instead. Warming them up before filling them will help prevent them from crumbling and breaking.
- toppings - we added sour cream, cilantro, and lime juice, but toppings are completely optional. Many people like to use greek yogurt as a high-protein alternative to sour cream. You could also add avocado, green onions, pico de gallo, or guacamole.
You will also need measuring cups and spoons and a 9x13 baking pan.
How to Make the Best Shredded Beef Enchiladas
First, assemble and roll up the enchiladas.
- Enchilada sauce. On each tortilla, spread 1-2 tablespoons of enchilada sauce on the bottom.
- Beef. Add â…“ cup shredded beef in the centre.
- Cheese. and 2 tablespoons cheese on top.
- Roll. Carefully roll the tortilla up. Repeat with the remaining filling and tortillas.
Assemble the casserole pan.
- Enchilada sauce. Spread ¼ cup enchilada sauce onto a 9x13-inch casserole pan.
- Rolled tortillas. Arrange the rolled tortillas seam side down in the casserole pan.
- Add toppings. Spread the remaining enchilada sauce evenly on top and sprinkle with the remaining cheese.
Bake and serve.
Cover the pan with aluminum foil and bake in a 350F preheated oven for 15 minutes. Remove the cover and bake uncovered for another 8-10 minutes until the melted cheese turns golden brown. Let rest for 5 minutes.
Serve warm with cilantro, sour cream, and lime juice if desired.
Recipe Variations
- Make it spicy. Make these enchiladas spicy by using a spicy enchilada sauce, or stirring in some chili powder or hot sauce to your enchilada sauce. You can also bring up the heat by adding in diced jalapeños to the filling before rolling it up.
- Add beans. Add black beans, Refried Beans, or pinto beans into the filling before rolling up the tortillas.
- Make green enchiladas. Turn these into green beef enchiladas (verde) by using green enchilada sauce or salsa verde instead of red sauce.
How to Serve
Shredded Beef Enchiladas are delicious served on their own with a side of sour cream, Guacamole, or Pico de Gallo Salsa. Or pair them with Mexican sides like rice and beans.
Some of our favorite Mexican-inspired side dishes to serve with these enchiladas are:
Recipe Tips and Tricks
- Use soft tortillas. You will be able to easily roll the tortillas without any cracking if they are soft. If your tortillas are stiff, heat them briefly in a dry skillet or wrap them in a damp towel and microwave for a few seconds.
- Roll tightly. Roll the filled tortillas tightly to keep the filling in place and to prevent them from unrolling. You will need to roll them tightly to be able to fit all 9 in the the pan.
- Prep for the freezer. Beef enchiladas are a great freezer meal to make ahead of time and then store in the freezer for an easy dinner on a lazy day. Just prep them as directed in the freezer (store in a freezer-safe casserole pan) and cover tightly with aluminum foil. Once you're ready to bake, preheat the oven as normal and increase the baking time to get perfectly-cooked enchiladas.
Storing and Freezing Instructions
How to Store
Once the beef enchiladas have cooled completely, transfer them to an airtight container and refrigerate for up to 4 days.
How to Freeze
Place leftover enchiladas in a freezer bag and freeze for up to 3 months. Allow them to thaw overnight in the refrigerator before reheating.
How to Reheat
You can reheat enchiladas in the microwave, oven, or air fryer.
- Reheat in the microwave: Cover the top, but allow the air to escape in they are in a container. Reheat in 20-second increments until hot.
- Reheat in the oven or air fryer: Reheat beef enchiladas in the oven at 350F for 15 minutes, or in the air fryer for 5-10 minutes until hot.
More Leftover Beef 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.
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