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?
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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
Tried this recipe?
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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?
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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?
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.
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?
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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?
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.
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?
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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?
Please leave a comment and rating below, and let me know what you thought of this round up of these easy pantry staple dinner ideas. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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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
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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
Tried this recipe?
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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
Tried this recipe?
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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
Tried this recipe?
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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
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Mediterranean Couscous Salad
Mediterranean Couscous Salad is a healthy, flavorful, and easy to make salad that you need to try this season. It's packed with Mediterranean ingredients including couscous, fresh veggies, and feta cheese all tossed in a tangy homemade vinaigrette dressing.
This nourishing couscous salad takes only half an hour to make from start to finish, making it the perfect go-to dish for when you need something fresh and fast! Serve it for a quick lunch or light dinner - or add it to your meal prep list for delicious lunches throughout the week.
Why You'll Love this Mediterranean Couscous Salad
- Packed with veggies. Cherry tomatoes, bell peppers, cucumbers, olives, garlic, and arugula make this Mediterranean couscous salad just as healthy as it is delicious.
- Super versatile. This flavorful couscous salad is great on its own as a light lunch or dinner or as a stunning side dish in a larger meal! It's also simple enough to eat any day of the week and delectable enough for special occasions, too.
- Easy to make. Mediterranean couscous comes together in just 30 minutes with a few simple steps: make the couscous, chop the veggies, make the vinaigrette, and assemble! It really couldn't be easier.
- Great for meal prep. This couscous salad with a filling vegetarian meal that stores really well (in fact it may even taste better the next day!) - so it's perfect to meal prep for a healthy work lunch. It's healthy, nourishing, and keeps you full.
Ingredient Notes
To make this delicious Mediterranean Couscous Salad, you will need the following ingredients (full measurements in recipe card below):
- couscous - you can use your favorite couscous such as Moroccan, Israeli or pearled couscous. You will also need water, olive oil, and salt to cook the couscous in. Avocado oil or vegetable oil can also be used instead.
- cherry tomatoes - if you don't have cherry tomatoes, use grape or plum tomatoes instead. You can also cut a large tomato into one-inch pieces.
- arugula - We often use baby spinach if we don't have spinach but you can substitute with any salad greens that you like. Try kale romaine lettuce, or mixed greens.
- red bell pepper - yellow or orange bell pepper would work if you don't have red bell pepper available, but green bell pepper may change the flavor slightly (but it works too).
- English cucumber - any kind of cucumber would work, but we think English cucumbers are the best for this recipe as they're slightly sweet and not as seedy as other varieties.
- kalamata olives - or swap for your favorite type of olive.
- feta cheese - you can also try a firm goat cheese or crumbled tofu in place of the feta.
- balsamic vinegar - if you don't have balsamic vinegar on hand, you can use the same amount of red wine vinegar or apple cider vinegar.
- olive oil - avocado oil or vegetable oil can also be used instead of olive oil.
- garlic - you can swap 1 fresh garlic clove for 1 teaspoon of minced garlic.
- dijon mustard - a brown or stone-ground mustard would also work.
- honey - an equal measure of maple syrup would work, but the flavor will be altered a bit.
- salt and pepper
You will also need measuring cups and spoons, mixing bowl, and serving bowl.
How to Make the Best Mediterranean Couscous Salad
- Cook the couscous. In a medium saucepan, bring the water, salt, and oil to a boil over medium high heat, about 3-4 minutes. Turn off the heat, stir in the couscous, and close the lid. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Set aside and let cool to room temperature, about 15 minutes.
- Assemble the salad. In a large serving bowl, add the cooked couscous, cherry tomatoes, arugula, bell pepper, cucumber, olives, and feta cheese.
- Make dressing. In a small mixing, whisk together balsamic vinegar, oil, garlic, dijon mustard, honey, salt, and pepper until smooth.
- Toss and serve. Pour the vinaigrette dressing over the salad and toss well to coat. Serve immediately or let the salad sit for up to 30 minutes to allow the flavors to infuse into each other.
Recipe Tips and Tricks
- Fluff the couscous. Fluff the couscous before adding it to the salad to prevent clumping.
- Let it sit. You can serve this couscous salad immediately, or let it sit in the refrigerator for at least 30 minutes to allow the flavors to infuse into eachother.
- Add a protein. Make this salad even more filling than it already is by adding in a protein such as chickpeas, grilled chicken, or seafood.
- Make ahead for easy serving. This is an ideal dish to make a few hours or even a whole day ahead of serving. Many people even think that Mediterranean couscous salad is even better as leftovers because the flavors deepen when they marinate overnight! Just give it a quick toss before serving.
How to Serve
While this tangy Mediterranean Couscous Salad is super satisfying on its own, you can make it go a little farther when feeding your family by pairing it with a simple baked or grilled protein for a well-rounded meal. Try chickpeas, chicken, beef, lamb, or fish.
Some of our favorite Mediterranean entrees and sides to serve with this are:
- Balsamic Chicken Kebabs
- Falafel
- Stuffed Eggplant
- Greek Salmon
- Baked Greek Chicken Breast
- Garlic Butter Shrimp
- Mediterranean Chicken Patties
- Greek Souvlaki Lamb Skewers
Storing and Freezing Instructions
How to Store
Transfer leftover couscous into an airtight container and refrigerate it for 4-5 days.
How to Freeze
You can freeze this Mediterranean couscous salad in a freezer safe container for up to 3 months, though some of the vegetables may change in texture once frozen and thawed. It is best to freeze just the couscous undressed. Then, thaw the couscous overnight in the refrigerator, add your veggies, and toss in the dressing.
More Mediterranean Salad Recipes
- 40 Best Salad Recipes
- Mediterranean Orzo Pasta Salad
- White Bean Salad
- Mediterranean Chickpea Wedge Salad
- Mediterranean Brown Rice Salad
- Buckwheat 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.
White Chocolate Chip Cookies
White Chocolate Chip Cookies are soft and chewy with perfect golden crisp edges, and loaded with gooey white chocolate chips. These easy to bake cookies are quick to make in one bowl and ready to eat in under 20 minutes - with no chilling required!
Plus, the cookie dough and bake cookies store well and are freezer-friendly so you can have a white chocolate chip cookies on demand whenever you feel like it! Serve them for a sweet breakfast, as a coffee break snack, or a dessert after dinner.
Why You'll Love these White Chocolate Chip Cookies
- Ready in under 20 minutes. These white chocolate cookies are so quick to make. It takes just a handful of minutes to whip up the cookie dough, scoop them into balls, and bake. There is no chilling required! Imagine warm freshly baked cookies straight from the oven in under 20 minutes. Perfect for a last minute dessert craving!
- Made with simple ingredients. These white chocolate cookies are made with standard baking staples that every baker will have stocked in their pantry and refrigerator including butter, eggs, sugar, vanilla, and flour.
- A twist on a classic. These easy cookies are a twist on the classic Chocolate Chip Cookie, as it's made with white chocolate instead of regular chocolate chips. The white chocolate adds a subtle sweetness and a creamy texture, and is a great option for those who prefer a sweeter cookie.
Ingredient Notes
To make these easy White Chocolate Chip Cookies, you will need the following ingredients (full measurements in recipe card below):
- butter - if you're out of unsalted butter, you can use salted butter if it's what you have on hand. Just don't add any extra salt that is called for in the recipe.
- light brown sugar - use dark brown sugar if you don't have the light version.
- granulated sugar - you can use your favorite granulated sugar or sugar substitute here, like coconut sugar, date sugar, erythritol, stevia, or monk fruit.
- eggs
- vanilla extract - vanilla bean paste can be used in place of extract at a 1:1 ratio for richer flavor.
- all-purpose flour - if you or someone in your family has a sensitivity to gluten, use a measure-for-measure gluten free flour instead. Note that the texture will be different.
- baking soda
- salt
- white chocolate chips - you can substitute use white chocolate chunks or substitute with your favorite kind of chocolate chips (semi-sweet, butterscotch, or peanut butter chips).
Baking Equipment
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 White Chocolate Chip Cookies
- Make cookie dough. In a large mixing bowl, use a hand mixer or stand mixer cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, and beat on low until incorporated. Add flour, baking soda, and salt. Beat until just combined.
- Add chocolate chips. Fold in ¾ cup white chocolate chips.
- Scoop cookies. Line a large half sheet baking tray with a silicone baking mat or parchment paper and set aside. Use a medium cookie scoop to scoop out 2 tablespoons of cookie dough. Use your hands to roll it into a ball. Place the cookie balls onto the lined baking sheet, spaced at least 2 inches apart (you can fit about 6-8 on a large cookie sheet).
- Bake. Bake in a 350F preheated oven for 8-10 minutes, until edges just start to brown. Do not overbake. The cookies may not look done in the middle, but they will continue to cook as they are cooling.
- Cool. Remove from oven and allow the cookies to cool in the baking sheet for 5 minutes, then carefully press in the remaining white chocolate chips into the top of the cookies. and transfer to a wire cooling rack to cool completely.
Recipe Variations
- Add nuts. For a nutty twist, fold in ½ cup of chopped pecans, walnuts, almonds, or macadamia nuts. They add flavor as well as a delicious crunch.
- Add cocoa powder. Substitute ¼ cup of flour with cocoa powder for a chocolate cookie base.
- Add dried fruits. Add in dried cranberries or raisins for extra sweetness and texture.
- Add warm spices. Adding some cinnamon or nutmeg for extra flavor.
How to Serve
We love serving freshly baked white chocolate chip cookies with a scoop of Vanilla Ice Cream or a glass of fresh milk. Some other delicious drinks to pair with these cookies are:
Recipe Tips and Tricks
- Brown the butter. If you have extra time, you can brown and cool the butter before making the dough to give these cookies a richer depth of flavor. You can also brown large batches of butter and freeze 2 tablespoons at a time in ice cube trays for easy use in recipes like this.
- Make the dough ahead. Frozen cookie dough can last for several months. Having a batch of ready-to-bake cookies on hand will make your life so much easier - especially when a sweet craving hits at the last minute.
- Set cold ingredients out. You will need to bring all the ingredients to room temperature before mixing the ingredients. The butter and egg can be set out around an hour before you start to prepare the cookie dough so they have time to slowly warm up to room temperature.
Storing and Freezing Instructions
How to Store
Keep leftover white chocolate chip cookies in an airtight container at room temperature for up to 1 week. You can also store the in the fridge for up to one month, but they may lose some of their chewiness. To add the moisture back in, reheat the cookies in the microwave.
How to Freeze
White chocolate chip cookies freeze really well. Let them cool completely first to room temperature, then store in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving.
How to Freeze Cookie Dough
To freeze the white chocolate cookie dough before baking, scoop out the cookie balls and place on a parchment paper lined baking sheet. Transfer the baking sheet to the freezer and freeze for 1 hour 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. You may need to add a couple minutes to the cook time if the cookie dough is not at room temperature before baking.
More Cookie Recipes
- 50 Best Cookie Recipes
- Chocolate Chip Cookies
- White Chocolate Cranberry Cookies
- Red Velvet Cookies
- Oatmeal Raisin Cookies
- Chocolate Chunk Peanut Butter Cookies
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Vegan Queso
Vegan Queso is creamy, cheesy, and perfectly spiced to mimic the classic dip - without any dairy! It tastes like the real thing but you wouldn't know it! Raw cashews are blended with a handful of simple ingredients like jalapeños and nutritional yeast in just 5 minutes to make this dairy-free Mexican queso with classic flavors.
Why You'll Love this Vegan Queso
- Rich and creamy dip. Even without cream, cheese, or dairy of any kind, this vegan queso delivers the perfect velvety-smooth texture to pair with crunchy tortilla chips. You won't even miss the dairy!
- Classic queso flavors. This homemade vegan queso has all the classic flavors including jalapeño, tomatoes, and nutritional yeast "cheese". Plus, we serve it Tex Mex style with all the fixings to transfer this vegan cheese dip into the type of queso you'd devour before dinner at your favorite Mexican restaurant!
- Quick and easy to make. This vegan queso dip is so quick and easy to make, requiring only a blender and a few minutes of time. It's the perfect appetizer for game day parties and can be served hot or cold, depending on your mood. Get your chips ready!
- Great for special occasions. Game days, holidays, and dinner parties are all ideal opportunities to showcase this incredible vegan cheese dip as an appetizer, though it's easy enough to make for a snack any day of the week.
- Homemade queso is healthy. When you make vegan queso at home, you know exactly what is going into your dip so you can pick high-quality ingredients. Plus, store-bought dips are often full of preservatives, additives, and artificial colors and flavors.
Ingredient Notes
To make this delicious Vegan Queso, you will need the following ingredients (full measurements in recipe card below):
- raw cashews - for the creamiest, cheese-like texture, stick with raw, unroasted cashews. You can also try raw pine nuts as a substitute.
- vegetable stock - homemade veggie stock or store-bought are both fine. Whatever is more convenient for you.
- garlic - fresh garlic is always best for flavor, but you can also use 1 teaspoon of prepared minced garlic for each clove in the recipe.
- sun-dried tomato - if you don't have sun-dried tomatoes on hand, you can use a teaspoon of tomato paste in its place.
- jalapeño - find jalapeño too spicy? Swap it for half of a green bell pepper or omit it altogether.
- turmeric - an equal measure of ground cumin or a mild curry powder can be substituted for the turmeric. It will slightly alter the taste though.
- nutritional yeast - nutritional yeast can be found in the spice or baking aisle at your local grocery store. To add a similar taste, you can also try a bit of soy sauce or brewer's yeast.
- salt and pepper
Optional Toppings
- cilantro - if you don't like cilantro, you can substitute another soft herb like parsley or basil instead.
- jalapeño
- green onions - chives will also work in a pinch, but it will change the flavor slightly.
- tomato - fresh tomato will work best, but you can use half a can of diced tomatoes if necessary. Just make sure to drain them and remove all extra liquid first!
- tortilla chips - chef's choice! Choose from blue corn, yellow corn, scoopable chips, or make your own if you're feeling ambitious. You can also top with tortilla strips.
You will also need measuring cups and spoons and a blender or food processor.
How to Make the Best Vegan Queso
- Blend cashews. In a blender, add cashews and vegetable stock. Blend until smooth, about 1-2 minutes.
- Combine ingredients. Add the remaining ingredients and blend until smooth and thickened, about 1 minute. You can serve this cold or warm. If serving warm, use warm vegetable stock.
- Add toppings. Transfer to a round serving bowl. Top with optional toppings such as chopped cilantro, jalapeno pepper slices, diced tomato, and green onions.
- Serve. Serve immediately with tortillas strips or chips for dipping.
Recipe Tips and Tricks
- Make ahead to simplify game day prep. If you're hosting a Game Day party or gathering, you can make day-of preparations a little easier by making this easy vegan queso a day ahead of time! Then serve cold or quickly reheat when you're ready to serve. Keep scrolling for storing and reheating instructions.
- Experiment with different flavors. Transform this dip for any and all occasions by swapping out some of the spices or toppings. The creamy cashew base is the perfect canvas to try new things. Try chili powder, paprika, or cumin.
- Get the creamiest texture. Use a heavy duty blender or high-speed food processor to get the best smooth and creamy consistency. Some people also swear by soaking the cashews in water for a few hours to soften before blending to make the queso even creamier.
How to Serve
Serve this Vegan Queso with a classic side of tortilla chips or tortilla strips, or you can switch things up and use it for dunking Veggies, Quesadillas, and Crackers.
You can also pour it over Sheet Pan Nachos, add it to Ground Beef Tacos, or add a dollop to Chicken Tortilla Soup or Beef Chili.
You can also serve this vegan dip with chips as part of a Mexican themed party along with some of our favorite Mexican-inspired dishes:
- Chicken Enchiladas
- Beef Taco Soup
- Fish Tacos with Lime Crema
- Beef and Bean Burritos
- Chicken Fajitas
- Cauliflower Tacos
For more, see our 30 Best Mexican Recipes.
Storing and Freezing Instructions
How to Store
Transfer leftover vegan queso to an airtight container and refrigerate for up to five days.
How to Reheat
Reheat in the microwave on high in 10-second increments, stirring in between bursts until it's heated to the desired temperature. You can also reheat in a pan on the stove over medium-low heat until warmed through.
How to Freeze
You can even freeze vegan queso! Place in a freezer-safe container or freezer bag and freeze for up to 3 months. Allow the queso to defrost in the refrigerator overnight and blend again to re-incorporate the ingredients in case of separation. Then serve cold or reheat if desired.
More Dip Recipes
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Balsamic Roasted Broccoli
Balsamic Roasted Broccoli is a quick and easy side dish made with tender, crispy broccoli florets tossed in a simple homemade glaze made with just 5 ingredients. This low maintenance recipe takes just 25 minutes to make, and most of that time is spent in the oven.
Roasted Broccoli is one of our favorite easy side dishes to make, but add a balsamic vinegar glaze and you've turned that side into something even more flavorful, delicious, and mouthwatering. It requires very little seasoning thanks to the balsamic glaze and pairs well with everything from chicken to beef to fish. It's a one side fits all!
Why You'll Love this Balsamic Roasted Broccoli
- Sweet and savory flavor. The combination of the tangy balsamic vinegar and the salty parmesan cheese create a perfectly balanced flavor that will win over veggie haters. Plus, you can easily recreate the flavor profile and use it for all your favorite roasted vegetable dishes!
- They have the best texture. This oven baked broccoli are crisp on the edges, yet soft and tender inside. You could even crisp them up more by turning on the broiler for a few minutes if you want.
- Perfect side for any occasion. Because it's so simple, flavorful, and only requires 5 minutes of active prep work, this broccoli is a wonderful side dish for any and every occasion. Just prep it and pop it in the oven while you work on the rest of the meal! Perfect for busy weeknights, but also a stress-free side for fancy dinner parties.
- Can easily be made vegan. If you need a vegan side option for a dinner guest or family member, you only need to make one easy swap to make this dish fully vegan without losing much flavor. Check out the ingredient notes below for details.
Ingredient Notes
To make quick and easy Balsamic Roasted Broccoli, you will need the following ingredients (full measurements in recipe card below):
- broccoli - We prefer fresh broccoli florets for this recipe but you could accomplish a similar result with frozen broccoli florets. You'll get perfectly roasted broccoli either way, but you may need to add a few minutes to the roasting time if you use frozen.
- olive oil - avocado oil or another neutral oil with a high smoke point will work in place of the olive oil.
- balsamic vinegar - if you're out of balsamic vinegar, red wine vinegar or apple cider vinegar will yield a similar flavor.
- garlic powder
- salt and pepper
- parmesan cheese - the parmesan is completely optional and is added after cooking for flavor. Omit it if you have lactose sensitivity or if you'd like to make a completely vegan version of the recipe. You can also use a vegan parmesan-style cheese substitute instead.
You will also need measuring cups and spoons, a mixing bowl, and a large half sheet baking pan.
How to Make the Best Balsamic Roasted Broccoli
- Prep. Preheat the oven to 375F and position the oven rack in the top position.
- Season broccoli. In a large mixing bowl, add broccoli, olive oil, balsamic vinegar, garlic powder, salt, and pepper. Toss to combine until the broccoli is well coated.
- Bake. Arrange the broccoli in a single layer on a large half sheet baking pan. Bake until tender and lightly browned, about 20 minutes.
- Serve. Sprinkle with parmesan and serve with a drizzle of extra balsamic vinegar on top if desired.
Recipe Variations
You can customize this recipe by adding in other ingredient to switch up the flavor profile. Try:
- Spices. A sprinkle of cumin, smoked paprika, or red pepper flakes can add a nice smoky flavor and a bit of heat.
- Herbs. Add in your favorite fresh herbs such as thyme, rosemary, or basil either before or after roasting.
- Nuts. Add some nuts like pine nuts, pecans, or almonds for an extra crunch and nutty flavor.
- Dried fruits. Adding dried fruits such as dried cranberries, raisins, or drued apricots can add sweetness and extra depth of flavor to the broccoli..
- Bacon. Chop up some bacon and cook it over the stove before tossing it into the broccoli to give it a smoky and salty flavor.
How to Serve
Balsamic Roasted Broccoli can be served with almost anything - whether you are serving it with a simple weeknight dinner or a fancy dinner party. Some dinner entrees that we like to serve these veggies with are:
- Homemade Hamburger Helper
- Salmon Bites
- Pecan Crusted Chicken
- Baked Ravioli
- Prime Rib Roast
- Garlic Butter Shrimp
- Oven Baked Chicken Breast
Recipe Tips and Tricks
- Cook evenly. Cut the broccoli into florets of similar size, so that they cook evenly.
- Crisp them up more. These veggies are crisp on the edges and tender inside but you can crisp them up even more. Simply turn on the broiler for 1-2 minutes at the end. But keep a close eye on the broccoli as things can burn quickly in the broiler.
- Add leftovers to lunches. Upgrade packed lunches by replacing raw broccoli with this elevated balsamic roasted broccoli. It's just as tasty served cold or reheated in the office microwave or air fryer.
- Serve with everyday dinners or on special occasions. This broccoli is easy enough to make on busy weeknights when you're serving chicken nuggets, but sophisticated enough to serve for romantic date nights or dinner parties with a special roast.
Storing and Freezing Instructions
How to Store
Once cooled to room temperature, place leftover roasted broccoli in an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat leftover veggies in a 300 F preheated oven, air fryer, or toaster oven for 5-10 minutes until hot and crispy. You can also reheat in the microwave but it may loose its crispy texture.
How to Freeze
Transfer the broccoli to a freezer-safe container or freezer bag and freeze for up to 3 months. For the best texture, allow it to thaw overnight in the refrigerator before reheating and serving.
More Broccoli Recipes
- 40 Best Vegetable Sides
- Air Fryer Broccoli
- Light Cream of Broccoli Soup
- Roasted Broccoli Grilled Cheese
- Microwave Steamed Broccoli
- Broccoli Cheese Casserole
Tried this recipe?
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Salmon Bites
Salmon Bites are a flavorful and delicious meal that is quick and easy to make with a handful of simple ingredients. Bite-sized portions of salmon are cooked until tender with crispy, golden edges and coated with a homemade, sweet and sticky Asian glaze.
If you like salmon, you'll love these salmon bites. They're easy to make, hard to forget, and perfect as an appetizer, lunch, or dinner. In just 25 minutes, you can get these savory bites ready to serve along with rice, vegetables, noodles, or greens. Easy, delicious, and nutritious, you'll never feel guilty serving teriyaki salmon bites - and your whole family will love them!
Why You'll Love these Salmon Bites
- Fast and easy recipe. These salmon bites are not only bite-sized flavor powerhouses, they're also incredibly quick and simple to make. You can have hot salmon bites on the table in under half an hour, which is perfect for mid-day lunches, snacks, or even dinner when you want something nutritious but easy.
- Savory honey sesame soy glaze. The mouthwatering glaze on these salmon bites is similar to teriyaki sauce and is made with sesame oil, soy sauce, honey, and a little bit of lemon juice - a perfect balance of sweet, salty, tangy, and umami!
- Loved by all ages. Fish can sometimes be tricky to serve to younger kids, but these nugget-sized salmon bites are kid-friendly and often a much more appealing option to the 10 and under crowd! Of course, adult salmon-lovers will find these irresistible as well.
Ingredient Notes
To make these delicious, quick and easy Salmon Bites, you will need the following ingredients (full measurements in recipe card below):
- salmon fillet - this recipe works best with a fresh salmon fillet, but you can use a large (thawed) frozen fillet as well.
- paprika - if you're out of paprika, you can try cayenne or chili powder instead, depending on your heat tolerance.
- garlic powder - for garlic powder, you can substitute dried minced garlic or a single clove of finely minced fresh garlic.
- salt + pepper
- vegetable oil - coconut oil, avocado oil, olive oil, or another oil with a high smoke point will work just as well.
- soy sauce - coconut aminos or gluten-free soy sauce are both acceptable swaps for the soy sauce. You could also try a low-sodium soy sauce if needed.
- honey - if you're out of honey, an equal amount of white or brown sugar will create a similar flavor and help thicken the glaze, but it may take a little longer to dissolve.
- sesame oil - if you're not a fan of sesame, you can omit this ingredient.
- lemon juice - freshly squeezed lemon juice is always best for flavor, but you can use concentrated lemon juice if that's what you have on hand!
You will also need measuring cups and spoons, mixing bowls, and large skillet.
How to Make the Best Salmon Bites
- Season salmon. In a medium mixing bowl, add chopped salmon, 1 teaspoon oil, paprika, garlic powder, salt, and pepper. Toss well to coat and set aside for 10 minutes.
- Sear salmon. Heat remaining oil in a large skillet over medium-high heat until the hot oil sizzles, about 1-2 minutes. Sear the salmon pieces (skin side down first) until golden browned and fully cooked, about 5-6 minutes per side. Do not move the salmon around during cooking. When salmon is cooked, the flesh will turn opaque, and it will flake easily when you insert a fork.
- Make sauce. In a small mixing bowl, whisk together soy sauce, honey, sesame oil, and lemon juice until smooth.
- Coat salmon. Pour the sauce over the salmon. Toss well to coat the salmon bites in the sauce and cook for another 1-2 minutes until browned.
- Serve. Use tongs to remove the salmon bites and place on a serving plate. Garnish with white sesame seeds and serve immediately.
Recipe Variations
There are so many ways to switch up the flavors of these salmon bites. Instead of adding our Asian-inspired sauce to the salmon, try these flavor variations:
- Greek: Add a drizzle of lemon juice and season the cooked salmon with fresh dill.
- Italian: Toss the cooked salmon in a mixture of olive oil, lemon juice, and oregano.
- Cajun: Before cooking, season the salmon bites with a mixture of Cajun seasoning, paprika, and cayenne pepper.
How to Serve
Salmon Bites are delicious served on their own as an appy with a dipping sauce such as Spicy Mayo, Creamy Sesame Sauce, or Ranch Dip.
You can also serve these fish bites as a complete meal with some sides including:
Recipe Tips and Tricks
- Use leftovers creatively. You can add leftover salmon bites to salads, wraps, stir-fries, and more! Use your imagination and you'll never have to eat the exact same dish twice!
- Add stir-fried veggies. You can make extra glaze for stir-fried vegetables to streamline the flavors into a complete meal.
- Try another cooking method. We pan-seared the salmon bites but you can also cook them over high heat on the grill or in the oven under the broiler. This will create a nice crust on the outside while keeping the inside moist and tender.
Storing and Freezing Instructions
How to Store
Transfer leftover salmon bites to an airtight container and store in the refrigerator for up to 2 days. Make sure to freeze it if you're not able to finish it in that time frame.
How to Reheat
You can serve leftovers cold or warm. To reheat, hear in a 300F preheated oven or air fryer for a few minutes until warmed through, on the stove over medium-low heat, or in the microwave until warmed through. Be careful not to overheat as they can become dry and tough.
How to Freeze
Wrap the cooled salmon tightly in plastic cling wrap or place it in a sealed freezer bag and freeze for up to 3 months. Allow the salmon to thaw overnight in the fridge before serving.
More Salmon Recipes
- 15 Best Salmon Recipes
- Teriyaki Salmon
- Coconut Curry Salmon
- Garlic Butter Salmon
- Honey Garlic Glazed Salmon
- Salmon Burgers
Tried this recipe?
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Thai Sweet Potato Yellow Curry
Sweet Potato Yellow Curry is a flavorful and delicious vegetarian dish that is quick and easy to make any day of the week. This comforting Thai curry is loaded with starchy vegetables simmered in a creamy and rich coconut curry sauce with spinach and peanuts for added flavor and crunch.
Make this one-pot potato curry in under 30 minutes and serve over rice or alongside fresh naan for an easy meal that everyone loves. This meatless dish suites a variety of diets too: vegetarian, gluten-free, dairy-free - and can easily be made vegan too.
Why You'll Love this Sweet Potato Yellow Curry
- Delicious vegetarian entree. This vegetarian Thai yellow curry is a satisfying option for meatless meals, and it can be made completely vegan by changing just one ingredient (see ingredient notes below for details!). It's also gluten-free and dairy-free so it's a meal that will satisfy many dietary restrictions.
- Ready in just half an hour. Not only is this vegetarian curry delicious, it's quick and easy too! It takes only 30 minutes to prepare this homemade sweet potato curry, and only 5-10 minutes of that time is active preparation. It's easy enough to make in a hurry on busy weeknights but delicious enough to serve for special occasions, too!
- Easy to make. This Thai yam and sweet potato curry recipe is easy to follow too. After just a few minutes of chopping vegetables, you're ready to start cooking for real! Sauté the veggies, add the coconut milk, simmer, add seasonings and serve. So easy!
- Bursting with flavor. The combination of vegetables, naturally sweet coconut milk, and yellow curry paste guarantee an explosion of flavor in every bite. Don't forget the lime juice and fish sauce that add extra umami at the end.
Ingredient Notes
To make this easy and delicious Sweet Potato Yellow Curry, you will need the following ingredients (full measurements in recipe card below):
- vegetable oil - any other kind of cooking oil will work such as avocado oil, olive oil, or coconut oil.
- sweet onion - yellow onions are closely related to sweet onions and can be used as a substitute, but they're much smaller so you may need to use a whole one instead of a half.
- sweet potato - make sure to thoroughly wash and dry your sweet potatoes before using in this recipe.
- yam - though they're often confused with sweet potatoes, yams are a completely separate vegetable. If you can't find any in your local store, add more sweet potatoes instead.
- yellow curry paste - both homemade or store-bought curry paste will work equally well in this recipe. If you don't have yellow curry paste, you can use red curry paste or green curry paste but note that the flavor is slightly different.
- coconut milk - the full-fat canned version works best in curry recipes because it's the perfect creaminess. You can also use a reduced-fat version, but note that it won't be as creamy although the flavor will be the same.
- cornstarch slurry - cornstarch slurry (cornstarch dissolved in water) is used as a thickening agent to improve the texture of the curry. If you like your curry on the thinner side, you can omit the cornstarch slurry.
- spinach - you can substitute with swiss chard or baby kale or leave out the spinach if you prefer.
- Thai fish sauce - the fish sauce in this recipe is optional and can be omitted to make the recipe vegan.
- lime juice - fresh lime juice works best, but lime juice concentrate will work if you're all out.
- chopped peanuts - chopped peanuts add crunch, but if someone in your family is allergic, you can omit them.
- cilantro - fresh chopped cilantro and/or basil add a pop of green and a hint of fresh herby flavor to the yam curry.
You will also need measuring cups and spoons and a wok or skillet with high sides.
How to Make the Best Sweet Potato Yellow Curry
- Cook vegetables. In a wok or large skillet with high sides, heat oil over medium heat. Sauté the sweet onions until soft and translucent, about 3-4 minutes. Add the cubed sweet potato, yam, and yellow curry paste. Stir until combined.
- Add coconut milk. Stir in the coconut milk. In a small mixing bowl, stir together the cornstarch and cold water until the cornstarch is dissolved. Add the mixture to the pan and stir to incorporate.
- Simmer. Turn the heat down to low and cover. Simmer for 15-20 minutes, or until the sweet potatoes are tender.
- Add seasoning. Stir in spinach, fish sauce (optional), lime juice, and ¼ cup of peanuts. Cook for 1 minute, then remove from heat.
- Serve. Serve warm and garnish with chopped peanuts and fresh cilantro, if desired.
How to Serve
This Thai Sweet Potato Yellow Curry is typically served over rice, but you can serve the curry alone or with other sides if necessary. Some of our favorite sides to serve with this are:
- rice - serve this curry over Steamed Rice or if you have some extra coconut milk on hand, make a pot of Coconut Rice.
- naan - naan is a classic bread companion to curry, and it's easy to make at home. Check out our Garlic Naan Recipe for step-by-step instructions.
- salad - some of our favorite Asian inspired salads to serve with this vegetarian curry are: Thai Mango Salad, Asian Chopped Salad, and a Garden Salad with Creamy Sesame Dressing.
Recipe Tips and Tricks
- Make it spicy. Make this a spicy curry by adding in chili powder or other spicy ingredients. Adjust the heat level to your liking by adding more or less.
- Add protein. You can add in some protein such as chicken, beef, or fish. Sear the meat first until cooked on all sides. Then, set it aside and add is in just before you are about to simmer the curry.
- Let it sit. You can serve the curry immediately, or let it sit first for a few minutes to allow the flavors to meld together. In fact, it's this reason that leftovers taste even better the next day!
- Make ahead and freeze for easy meals. Prepare this vegetarian curry for busy weeknights by doubling the recipe and freezing portions to get ahead. Add frozen curry to a crockpot on low for a few hours or follow the instructions below for thawing before reheating.
Storing and Freezing Instructions
How to Store
Transfer leftover sweet potato curry to an airtight container and refrigerate for up to 5 days.
How to Reheat
Reheat this vegetarian curry on the stovetop over medium-low heat or in the microwave in 30-second intervals until heated through to the desired temperature.
How to Freeze
Once cooled to room temperature, place leftovers in a freezer-safe airtight container (such as a plastic soup container or freezer bag) and freeze for up to 3 months. Allow the curry to thaw overnight in the refrigerator before reheating.
More Curry Recipes
- Coconut Lamb Curry
- Instant Pot Beef Curry
- Thai Turkey Meatballs in Coconut Curry
- Indian Butter Chicken
- Coconut Curry Salmon
- Thai Coconut Red Curry with Prawns
Tried this recipe?
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Oreo Brownies
Oreo Brownies are a rich and decadent dessert that is quick and easy to make from scratch using simple ingredients. These fudgy brownies have triple the chocolate, are loaded with Oreo cookies, and have a classic crinkly crackly top.
These brownies with oreos are quick to make in about 30 minutes, but they are also easy to store and freezer-friendly so are a great dessert to make ahead of time. It's always a good idea to have brownies on hand whenever you need a last minute dessert that you don't have to think about - perfect for dinner parties, movie nights, or quite nights at home when a sweet craving hits.
Why You'll Love these Oreo Brownies
- Gooey, fudgy texture. These fudgy brownies with oreos get their texture from the perfect ratio of ingredients (fat to flour) and the perfect cook time. These 2 factors in this recipe are critical to ensuring you get fudgy and moist brownies every time.
- Triple the chocolate. These brownies are packed with real chocolate, cocoa powder, and chocolate sandwich cookies (Oreos) giving you triple the richness and flavor. Every slice is rich, decadent, and delicious. I mean who doesn't love chocolate?
- Quick and easy to make from scratch. These Oreo brownies are so quick and easy to make, ready in just over half an hour, including prep! There is no chilling required or waiting around. Just mix your batter together, spread in a pan, bake, and enjoy. This may become your new go-to dessert when you need to make something delicious and impressive at the last minute.
- Minimal clean up. These brownies with oreos are almost a one bowl recipe. You only dirty a cuople of dishes - the bowl that you melt the chocolate in, and the mixing bowl that you make the batter. Less dishes is gives this recipe extra brownie points!
Ingredient Notes
To make this indulgent Oreo Brownies, you will need the following ingredients (full measurements in recipe card below):
- oreos - we use regular classic oreos in this recipe, but you can use your favorite kind. Try golden oreos, double chocolate, birthday cake, mint oreos, and so on. The choice is yours!
- semi-sweet chocolate - you can substitute with dark chocolate if you prefer the deeper flavor in the brownies.
- butter
- sugar - sugar is an essential ingredient in most desserts, but you can replace it in this recipe with your favorite sugar alternative such as raw sugar, coconut sugar, stevia, or Swerve.
- eggs - the eggs is what gives these brownies their classic crinkly top. You can replace with egg substitutes for a vegan option, but note that you will not get that same crackly top.
- vanilla extract
- all-purpose flour - you can easily make these brownies gluten-free by swapping the wheat flour for a measure-for-measure gluten free flour substitute.
- cocoa powder - use a Dutch process cocoa powder for a richer and more intense flavor with a deeper color. You can also use natural cocoa powder if you don't have it though.
- salt
Baking Equipment
You will also need the following baking tools and equipment:
- measuring cups and spoons
- mixing bowls
- 9-inch square baking pan
- parchment paper
- wire cooling rack
How to Make the Best Oreo Brownies
- Melt 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.
- Make batter. In a large mixing bowl, combine the eggs and sugar. Beat with a hand mixer on medium speed for 3-4 minutes. This will ensure that the brownies have a classic crinkly top. Stir in vanilla.
- Add chocolate. Gradually, pour the chocolate mixture into the egg mixture, and continuously whisk together until combined.
- 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.
- Add oreos. Fold in half of the oreos - do not over mix.
- Fill pan. Grease a 9-inch square baking pan and line it with parchment paper so that it hangs over two sides to make it easy to life the brownies out of the pan when baked. Transfer the thick batter into the prepared baking pan, smoothing out the top. Press the remaining oreos on top.
- Bake. Bake in a 350°F preheated oven for 25-30 minutes, until a toothpick inserted comes out clean with moist a few moist crumbs attached. Bake for 25 minutes for a super fudgy brownie, bake for 30 minutes for a more cakey texture.
- Serve. Once the brownies are done, remove the baking pan from the oven and place it on a wire cooling rack. Once cooled completely, lift it out of the pan and cut into 16 squares.
Recipe Variations
- Use different oreos. We used classic oreos, but you can switch things up by using different oreos such as double stuffed oreos or mint oreos.
- Get creative with mix-ins: Mix in your favorite mix ins to switch it up. Try a cup of mini marshmallows, chocolate chips, or crushed nuts into the brownies batter, along with the crushed oreos.
- Add salted caramel. Make salted caramel oreo brownies by baking the brownies without any oreos pressed in on top. Once cooled, add a layer of Salted Caramel Sauce on top and then press in the extra oreos. You can also make the brownies as is and just drizzle the caramel on top with flaked salt.
- Drizzle with chocolate. Make these brownies extra chocolately by drizzling melted chocolate on top. You can try dark chocolate, semi-sweet chocolate, or white chocolate.
How to Serve
Oreo Brownies are delicious warm, at room temperature, or cool. I love them with warm with a scoop of cold vanilla ice cream. They also pair really nicely with a tall glass of milk or a delicious warm drink. Some of our favorites to serve with oreo desserts are:
- White Hot Chocolate
- Slow Cooker Apple Cider
- Matcha Latte
- Golden Milk Turmeric Latte
- Peppermint Hot Chocolate
Recipe Tips and Tricks
- Try boxed brownie mix. For a quicker option, use boxed brownie mix instead. Then, just fold in the oreos and press extra oreos on top. So easy!
- Make in a 9x13-inch pan. You can make these brownies in a 9x13-inch baking pan simply by doubling the recipe. You will also need to increase the baking time by about 5 more minutes.
Storing and Freezing Brownies
How to Store
Once the oreo brownies have completely cooled to room temperature, you can store them in an airtight container (or wrapped in plastic cling wrap or aluminum foil) for up to 3 days at room temperature in a cool place and out of direct sunlight. They will stay fresh and soft for days! You can store even longer for up to a week in the fridge.
How to Reheat
Serve oreo brownies at room temperature or serve warm out of the oven or reheated. To reheat, place in a 350F preheated oven, air fryer, or toaster oven and heat for 5-10 minutes until warm and gooey. You can also reheat in the microwave for 10-20 seconds until warm.
How to Freeze
Once cool, place oreo brownies in a freezer bag or airtight container and freeze for up to 3 months. You can also slice them first and wrap individually in plastic cling wrap before placing in a freezer bag. When ready to serve, take out the portion that you want and thaw overnight in the refrigerator. Then, bring to room temperature before serving, about 20 minutes on the kitchen counter.
More Chocolate Recipes
- 45 Best Chocolate Desserts
- Fudgy Brownies
- Oreo Truffles
- Molten Chocolate Lava Cake
- Chocolate Thumbprint Cookies
- Flourless Banana Brownies
Tried this recipe?
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Potato Onion Pierogi
Potato Onion Pierogi is a flavorful and delicious dumpling recipe that is made from scratch with simple ingredients. These Polish perogies are filled with a creamy mixture of potatoes, caramelized fried onions, and cream cheese. It's comfort food at it's finest.
You can make this traditional pierogi recipe entirely from scratch at home (even the wrappers!) using a few household staples. Plus, you can serve them fresh or freeze them for later for an easy meal on busy weeknights that you can cook from frozen.
What are Perogies?
Perogies (or pierogis) are a type of dumpling that originated in Eastern Europe countries such as Poland and Ukraine, and have since become popular all over the world. They are made with a round dough wrapper that is filled with various ingredients. The filling almost always includes potatoes and can be mixed with cheese, onions, and/or meats. This comfort food can be boiled or pan-fried and served with sour cream and fried onions as an appetizer, main dish, or side dish.
Why You'll Love These Potato Onion Pierogi
- Homemade pierogies taste better. These potato onion perogies are made with common refrigerator and pantry staples you likely have at home. Plus, making them homemade means that you are in control of the ingredients that are going in so you can make sure that they are fresh and high-quality.
- They are so flavorful. These pierogies are made with delicious caramelized onions both in the filling and served with it on top. The onions are caramelized in butter for an amazing flavor that can't be beat. You can also add your own unique flavors and seasonings to customize them to your liking.
- Make ahead and freezer-friendly. You can freeze leftovers and save them for a rainy day or intentionally make a double or triple batch to stock the freezer for super easy weeknight dinners for months to come. In fact, you can freeze both cooked or uncooked pierogies - and you can reheat directly from frozen!
- They are fun to make. Just like any dumpling, making pierogies from scratch is a fun experience that you can get the kids to help with too. We love wrapping dumplings as a family and it's become a monthly tradition around here (yup, we make ahead big batches).
Ingredient Notes
To make these delicious homemade potato onion pierogi, you will need the following ingredients (full measurements in recipe card below):
Potato Onion Filling
- russet potatoes - russet potatoes are the best variety for mashing, making them perfect for perogies. Their high starch content makes them light, fluffy, and soft when cooked and mashed. You can substitute them for whatever kind of potato you have on hand, but the texture will be different. A good substitute is Yukon gold potatoes because they're also quite creamy.
- onion
- butter
- cream cheese - cream cheese gives these homemade perogies a creamier taste and texture. You can substitute it with mascarpone cheese for a similar taste and texture.
- salt and pepper
Dumpling Dough
We like making Homemade Dumpling Wrappers for all our dumpling recipes. It's easy to make at home! But if you are looking for convenience, feel free to use approximately 30 store-bought wrappers.
For homemade dumpling dough, you will need:
- all-purpose flour - if you have celiac or gluten sensitivities, you can substitute the all-purpose flour in this recipe for measure-for-measure certified gluten free flour, though the texture of the dough for the perogies won't be as smooth as dough made with wheat flour. Either way, use a high-quality flour for the best results.
- salt
- water
- sour cream - sour cream adds a fluffier texture to the dough, but it's completely optional. It also makes the dough more pliable and easy to work with.
- egg
Equipment
You will also need measuring cups and spoons, large pot, large skillet, potato masher or fork, rolling pin, 3-inch round cookie cutter or glass rim, and sheet pan.
How to Make Potato Onion Pierogi Filling
- Boil potatoes. Place potatoes in a large pot. Add water to cover the top of the potatoes by about an inch. Add 1 teaspoon of salt and stir well to dissolve. Bring it to a boil over medium-high heat and cook until potatoes fork tender, about 20 minutes. Insert a fork to check doneness.
- Mash. Drain the water and use a potato masher or fork to mash the potatoes until smooth.
- Fry onions. In a large skillet, melt butter over medium-high heat. Add diced onion and sauté until the onions are caramelized and crispy, about 10 minutes. Stir occasionally to brown the onions evenly.
- Make filling. Set aside 2 tablespoons of fried onions for serving and add the remaining onions to the mashed potatoes, along with cream cheese, salt, and pepper. Stir well until evenly mixed. Let the filling cool to room temperature or refrigerate until ready for use.
How to Make Pierogi Wrappers from Scratch
- Make dough. In a large mixing bowl, whisk together flour and salt until evenly combined. Add water, sour cream (if using) and egg. Stir well with a spatula until no dry flour is visible. Make sure to scrape off any remaining flour on the sides of the bowl.
- Knead. Transfer the dough onto a clean and dry surface. Knead the dough until it turns into a soft and smooth dough ball, about 10 minutes. You can also knead the dough on medium speed in a stand mixer for 10 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.
- Rest. Cover the dough with plastic cling wrap and let it rest for 10 minutes. Use a bench scraper or knife to divide the dough into 4 pieces.
- Roll. Lightly flour a clean surface and a rolling pin. Take one piece of dough at a time and use a rolling pin to roll it out to 1/16-inch thickness. Sprinkle with flour if needed.
- Cut out. Use a 3-inch round cookie cutter to cut out circles from the dough. Repeat with the remaining dough balls.
- Repeat. Combine the scraps into one dough ball and re-roll and repeat until all the dough is used up.
How to Assemble Pierogis
- Prepare edges for sealing. Prepare a small bowl of water for dipping your fingers into. Take one pierogi wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.
- Add filling. Add a tablespoon of filling onto the centre of the wrapper.
- Fold. Fold the wrapper over into a half-moon shape and enclose the filling inside.
- Seal. Press the edges together to seal, or pleat the edges together with your finger.
- Repeat. Place the pierogies on a parchment-lined baking tray. Repeat with all wrappers. Cover with a tea towel to prevent the wrappers from drying out until ready to cook.
How to Cook Perogies
- Boil. Add perogies (in batches) to a large pot of boiling water and cook until they are floating, about 3-5 minutes. Drain the pierogies well.
- Fry. In the large skillet (can use the same skillet used for the fried onions), melt butter over medium-heat. Add the drained perogies and continue to cook until golden-brown, about 3-4 minutes per side.
- Add onions. Add reserved fried onions and heat until warm, about 1-2 minutes. Serve the perogies with fried onions, sour cream, and green onions, if desired.
Recipe Variations
- Add meat: Add cooked bacon or sausage to the filling for protein.
- Add veggies: Add in other vegetables such as spinach or kale for a healthier twist, or sautéed mushrooms for a more earthy flavor.
- Substitute the potatoes: Substitute the potatoes with sweet potatoes or butternut squash for a slightly sweeter flavor.
- Add herbs. Change the flavor profile by adding in fresh herbs to the filling such as parsley or dill.
How to Serve
Serve potato onion pierogies on their own as is, or with a dollop of sour cream, green onions, and fried onions on top. Bacon bits also are a great touch of crunch and flavor.
You can also turn these dumplings into a full meal when paired with side dishes such as:
- Borscht (Beet Soup)
- Oven Roasted Vegetables
- Christmas Salad
- Brussels Sprouts with Bacon
- White Bean Soup with Kale
- Green Beans Almondine
Recipe Tips and Tricks
- Experiment with different filling combinations. These potato and onion perogies are so delicious as it is (fried onions does wonders!), but you can try incorporating other ingredients such as ground meat, shredded meat, bacon, fresh herbs, and cooked mushrooms to change things up.
- Knead the dough. If making dumpling dough, make sure to knead the dough well to ensure it's smooth and elastic. Also remember to allow the dough to rest before rolling it out.
- Cut uniform dumpling wrappers. Use a round cookie cutter or the rim of a glass to cut out perfectly uniform circles for the pierogi wrappers.
- Make them ahead of time. Pierogi are freezer-friendly and store for up to 3 months in there. You can also cook them directly from frozen so make a big batch for easy dinners on a lazy day.
Storing and Freezing Instructions
How to Store
Place cooked or uncooked perogies in a single layer in an airtight container and refrigerate for up to three days.
How to Freeze
You can freeze both cooked or uncooked perogies. Place the perogies on a parchment-lined baking sheet and freeze for two hours. Then, transfer to an airtight container or plastic freezer bag and freeze for up to 3 months. Reheat cooked pierogi directly from frozen, or cook uncooked pierogi directly from frozen (adding a couple of minutes to the cook time).
How to Reheat
Reheat by boiling refrigerated perogies for 5-8 minutes or frozen perogies for 7-10 minutes. You can also reheat by microwaving uncovered in a microwave-safe container on high for 5-7 minutes.
More Appetzier Recipes
- 75+ Easy Appetizer Recipes
- Homemade Potato and Cheese Perogies
- Cheesy Garlic Bread
- Baked Ricotta
- Pork Dumplings
- Fried Goat Cheese Balls
- Mashed Potato Cakes
Tried this recipe?
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Hasselback Potatoes
These Hasselback Potatoes are infused with garlic butter and feature signature cuts that make these potatoes crispy on the outside and tender on the inside. The smell of buttery garlic with fresh herbs will make you salivate before they're even done baking.
Plus, it's way easier to make this fancy side dish than you might think! Spend just minutes to make the garlic butter, add slices to your potatoes, combine them, and pop into the oven to let magic happen. Garlic hasselback potatoes complete almost any meal and pair especially well with roasted or grilled proteins.
If you didn't already know, I am kind of obsessed with potatoes. I love them baked, mashed, fried, roasted, au gratin, in a poutine, and basically prepared in any way that potatoes can be prepared. Hasselback potatoes with garlic herb butter are kind of my new favourite: an elegant potato side dish with lots of flavor that can't be beat.
Why You'll Love these Hasselback Potatoes
- Quick and easy prep. This fancy potato side isn't as time-intensive as it may look! It actually takes only 10-15 minutes to get these garlic butter hasselback potatoes ready to bake in the oven, and the oven does most of the work.
- Delicious garlic butter flavor. The secret to making these potatoes taste as good as they look is in the garlic butter. This amazing fragrant butter is infused with the flavors of garlic and fresh herbs which makes an irresistible combo that your whole family will love.
- The best texture. These garlic hasselback potatoes are perfectly crispy on the outside and tender, buttery amazingness on the inside. Just the texture you want when it comes to potatoes. Move over mashed potatoes, there is a new spud in town and it is taking over the holiday dinner table!
- Perfect for special occasions. Hasselback potatoes are an excellent side for dinner parties, anniversaries, and other special occasions because they are fancy but don't take a lot of time or expertise to make. But, you don't have to wait until the holidays to enjoy them - they are easy enough to make for weeknight dinners too.
Ingredient Notes
To make these easy and delicious Hasselback Potatoes, you will need the following ingredients (full measurements in recipe card below):
- unsalted butter - unsalted butter gives you the most control over the flavor, but you can use salted if it's all you have on hand. Just make sure you adjust the amount of salt used in the recipe.
- garlic - you can pre-minced garlic by swapping 1 teaspoon for each clove.
- rosemary - fresh rosemary will be the most fragrant and flavorful, but you can also use dried rosemary if you're in a pinch.
- potatoes - for this recipe, use russet or yukon gold potatoes and make sure to thoroughly wash and dry them before seasoning.
- fresh herbs - soft herbs like parsley, basil, dill, and thyme are perfect for these hasselback potatoes.
- parmesan cheese - asiago or cheddar cheese will also work in place of the parmesan.
- salt and pepper
You will also need measuring cups and spoons, small skillet, quarter sheet baking pan, and sharp knife.
How to Make the Best Hasselback Potatoes with Garlic Butter
- Make the garlic herb butter. In a small skillet or saucepan, head butter over medium heat. Once the butter starts to melt, add garlic and rosemary and heat until the butter has completely melted and the garlic is fragrant. Remove from heat and set aside to allow the flavours to infuse into the butter.
- Slice potatoes. Lay each potato down flat. If your potatoes are rolling around, you can slice a small layer off the bottom so that it can sit flat (optional). Using a sharp knife, cut crosswire slices into the potato, spaced about ⅛-inch to ¼-inch apart. Do not slice all the way through - make sure to leave about ¼-inch of the potato in tact from the bottom. Repeat with remaining potatoes.
- Add garlic butter. Brush the potatoes with half of the garlic herb butter.
- Bake. Place potatoes on a quarter sheet baking pan lined with parchment paper and bake in a 425F preheated oven for 25 minutes.
- Define slices. Take the potatoes out of the oven and gently separate the slices slightly using a butter knife.
- Add more garlic butter. Brush on more garlic herb butter, making sure you get it in between each slice. You may need to reheat the butter first if it has hardened too much. Season with salt and pepper.
- Bake again. Place the potatoes back into the oven and bake for an additional 35-40 minutes, or until the outsides are golden brown and crispy.
- Serve. Top with fresh herbs and parmesan cheese (optional), and serve immediately. You can also pop the potatoes back in the oven for a few minutes to lightly melt the Parmesan cheese, if desired.
Recipe Tips and Tricks
- Short on time? Make them ahead! You can make the garlic butter ahead of time and even slice up the potatoes and refrigerate or freeze them before cooking to speed up prep time. If storing, I recommend storing the potatoes immersed in water to prevent the exposed slices from oxidizing. Just make sure to thoroughly dry the potatoes before baking.
- Use tools to slice the potatoes. If you're worried about accidentally slicing through the potatoes, place wooden chopsticks, wooden spoons, or skewers on either side of the potato while cutting to act as a bumper, preventing your knife from going all the way through.
- Brush the garlic butter twice. The key to getting the most out of the herb garlic butter is to brush the butter on the potatoes in the beginning and then brush them on again halfway.
How to Serve
Hasselback potatoes can be served with almost many main course entree. We like to make a complete meal and serve it with simple salad, dinner rolls, and a centerpiece roasted protein like chicken, fish, beef, or pork. Some of our favorite to serve with this potato side are:
Storing and Freezing Instructions
How to Store
Place leftover potatoes in an airtight container and store in the fridge for up to 5 days. Reheat in the oven at 425℉ for 15-20 minutes.
How to Freeze
Store leftovers in a freezer-safe container and freeze for up to 3 months. Cook them straight from frozen by baking at 425℉ for 20-25 minutes.
More Potato Recipes
- 30 Best Potato Side Dishes
- Crispy Smashed Potatoes
- Crispy Leaf Potatoes
- Scalloped Potatoes
- Air Fryer French Fries
- Breakfast Potatoes
Tried this recipe?
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Oatmeal Raisin Cookies
Oatmeal Raisin Cookies are soft and chewy loaded with hearty oats and a touch of sweetness from the raisins. This one bowl recipe is quick and easy to make using simple pantry staple ingredients in under 20 minutes - and no chilling required!
These oatmeal cookies are the perfect cookie recipe to make when you are craving a sweet treat or snack at the last minute no matter what time of day it is. Whether you're looking for a sweet breakfast, an afternoon pick-me-up, or a dessert after dinner, these raisin oatmeal cookies will hit the spot.
Why You'll Love these Oatmeal Raisin Cookies
- Classic soft and chewy cookies. Oatmeal raisin cookies are a classic cookie that many of us grew up with. These cookies have the best texture with warm, chewy oats and sweet raisins that is hard to resist.
- Quick and easy to make. These oatmeal cookies with raisins are so easy to make with just 10 minutes of prep, and another 8 minutes in the oven. Plus, they are made with simple ingredients that you probably already have in your pantry. They're perfect for a last minute dessert or snack.
- They are freezer-friendly. These oatmeal cookies (whether baked or unbaked) are freezer-friendly too. Which means that you can freeze the cookies or cookie dough and enjoy cookies on demand whenever the craving hits.
- Oats are healthy. The oats in these oatmeal raisin cookies are a great source of dietary fiber, which can help keep you feeling full and satisfied until meal time. This makes them a great option for a snack or even breakfast on-the-go.
- They're customizable. One of my favorite things about these oatmeal cookies is that they can be easily customized to suit your preferences. You can add different types of nuts, seeds, or dried fruits to give them a unique twist.
Ingredient Notes
To make these easy Oatmeal Raisin Cookies, you will need the following ingredients (full measurements in recipe card below):
- unsalted butter - bringing the butter up to room temperature is crucial when it comes to creaming the butter and sugars properly otherwise the cookies will overly spread. We also use unsalted butter for more control over the flavor in this recipe, but if you only have salted butter - use it and omit the salt called for in the recipe.
- sugar - you will need both light brown sugar and granulated sugar in this recipe.
- eggs
- vanilla extract - vanilla bean paste can also be substituted at a 1:1 ratio.
- all-purpose flour - if you or someone in your family has a sensitivity to gluten, use a measure-for-measure gluten free flour instead such as oat flour.
- old fashioned rolled oats - use rolled oats and not quick oats which will change the texture quite a lot.
- baking soda
- salt - if you choose to use salted butter in this recipe, omit the salt here.
- raisins - you can also substitute with dried cranberries, chopped dried dates, or chopped dried figs if you prefer.
- walnuts - feel free to use other chopped nuts such as pecans, almonds, or pistachios - or omit nuts altogether to suit your tastes.
Equipment Needed
You will also need the following kitchen 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 Oatmeal Raisin Cookies
- Combine wet ingredients. In a large bowl, cream together the butter, granulated sugar, and brown sugar using a stand mixer or an electric hand mixer, about 4-5 minutes until light and fluffy. Add in the egg and vanilla and continue to beat until incorporated.
- Add dry ingredients. Add in the flour, oats, baking soda and salt and beat on low until combined.
- Stir in mix ins. Stir in the raisins and walnuts.
- Scoop cookies. Scoop out 2 tablespoons of dough and place onto a lined cookie sheet about 2 inches apart.
- Bake. Bake in a 350F preheated oven for 8 to 10 minutes until golden brown on the edges. Allow the cookies to cool on the baking sheet for 5 minutes, then cool completely on a wire rack.
Recipe Variations
- Add chocolate chips. Semi-sweet chocolate chips or chunks will add delicious flavor into these cookies. You can also use dark chocolate or white chocolate -whatever you prefer!
- Drizzle in chocolate. Melt some dark or white chocolate and drizzle it over these cookies for a chocolately twist.
- Add peanut butter. Add peanut butter to the dough for a protein boost and a nutty flavor.
- Gluten-free oatmeal raisin cookies. Use oat flour instead of all-purpose flour for a gluten-free option.
How to Serve
Serve these Oatmeal Raisin Cookies warm with a scoop of Vanilla Ice Cream or at room temperature. I like to serve it with a tall glass of milk or a warm drink like coffee or tea. Some of my favorite drinks to serve with these are:
Recipe Tips and Tricks
- Brown the butter. If you have extra time, you can brown and cool the butter first, and then making the dough with browned butter for richer flavored cookies. See how to make brown butter in our Banana Bread Cookies recipe. You can also brown large batches of butter and freeze them in ice cube trays and quickly use in recipes to save time.
- Prepare the dough ahead of time. Frozen cookie dough keeps for up to 3 months. Having a batch of ready-to-bake cookie balls on hand will make your life easier. You can have cookies to bake on demand whenever the craving hits!
Storing and Freezing Instructions
How to Store
Store leftover oatmeal cookies in an airtight container at room temperature for up to 1 week. You can also store them in the fridge for up to one month, but they may lose some of their chewiness. To add moisture back in, reheat the refrigerated cookies on a microwave-safe plate for 5-15 seconds until warm or in the air fryer at 300F for about a minute.
How to Freeze
Oatmeal raisin 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 Store and Freeze Cookie Dough
To store cookie dough before baking, cover the mixing bowl with plastic cling wrap and store for up to 3 days. To bake the cookies, allow the dough to come to room temperature, then scoop and bake.
To freeze 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 hour 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 or at room temperature until thawed. Then, bake according to recipe instructions.
More Cookie Recipes
- 50 Best Cookie Recipes
- Chewy Chocolate Chip Oatmeal Cookies
- Chocolate Chip Cookies
- Fruitcake Cookies
- White Chocolate Cranberry Cookies
- Coconut Macaroons
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
30 Side Dishes for Pasta
Who doesn't love pasta for dinner? It's a comfort food staple in many households, but sometimes it can be hard coming up with new and interesting side dishes to go along with it. If you are wondering "what to serve with pasta", you are in the right place. We are sharing over 30 of the best side dishes for pasta including salads, crusty breads, roasted vegetables, and more.
Whether want a healthy option or something indulgent, you'll find it here. So next time you're looking for what goes with pasta, be sure to try out one of these delicious side dishes to complete your meal.
Best Side Dishes for Pasta
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.
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!
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.
Easy Tomato Bruschetta with Balsamic Glaze
Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple.
Tomato and Mozzarella Caprese Salad
Quick and easy tomato and mozzarella caprese salad is a fresh, light, and delicious summer salad, made with just a few simple ingredients in 10 minutes.
Soft garlic breadsticks are fluffy, airy, buttery, and delicious. They're an easy recipe that is perfect for beginners at baking bread.
This Mediterranean Stuffed Eggplant is delicious, filling, and healthy. This vegetarian dinner is loaded with veggies and topped with bubbly cheese.
Antipasto skewers with tortellini are a quick, easy, and delicious appetizer with the best parts of a traditional antipasto platter but easier to eat.
Quick and easy air fryer broccoli is a healthy side dish that takes just six minutes to cook in the air fryer. It's crispy, delicious, and flavorful.
Simple tomato cucumber avocado salad with a delicious lemon vinaigrette is a light and refreshing salad that comes together in literally 5 minutes.
Garlic knots are fluffy on the inside, crispy on the outside, and topped with delicious savory garlic herbed butter that will have you begging for more.
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.
Whipped ricotta crostini is a fancy easy appetizer to make in just minutes or prepare in advance and assemble before serving. A total crowd pleaser.
Creamed spinach is a rich, creamy, and delicious side dish to make this fall. Easy to make ahead and reheats well - perfect for Thanksgiving holiday dinner.
Mediterranean White Bean Salad is loaded with cannellini beans, veggies, feta, and fresh herbs, tossed in a homemade Greek dressing. Perfect for meal prep!
Easy small batch ciabatta rolls are fluffy and airy with a perfect crunchy, crackly crust. They take only 10 minutes to prepare and require no kneading.
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.
Parmesan Crusted Brussels Sprouts
Parmesan crusted Brussels sprouts are a quick, easy, delicious side dish that's perfectly crispy outside and soft and tender inside. Ready in 30 minutes.
Vegetarian stuffed mushrooms are a delicious, flavorful, healthy, and nutritious appetizer. Plus, quick and easy to make in under 30 minutes including prep!
Shaved Brussels Sprout Salad is a delicious fall salad packed with fresh sprouts, apples, cranberries, and crunchy seeds, tossed in a homemade vinaigrette.
Cheesy Baked Zucchini with Marinara
Cheesy Baked Zucchini with Marinara will save your weeknight dinner routine (and the kids love it too!). It's low carb, vegetarian, gluten-free, and keto.
Pull apart garlic bread is fluffy, buttery, flavourful, melts in your mouth, and tears easily for optimal sharing. You don't need any other bread at the dinner table.
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.
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.
Mediterranean Chickpea Wedge Salad
Mediterranean chickpea wedge salad combines chickpeas, crunchy vegetable toppings, and hummus dressing for a delicious deconstructed falafel flavour.
Whipped feta crostini with a herby olive topping is quick and easy snack or appetizer that is ready in less than 20 minutes - or 10 minutes if you're fast.
Buttery sautéed garlic mushrooms are silky smooth with an incredible caramelization and earthy rich flavour. A simple side dish in under 15 minutes.
Bacon Wrapped Brussels Sprouts
Bacon wrapped brussels sprouts are the sweet, savory, and salty appetizer that you need at your next holiday gathering this fall. Simple and easy to make.
Classic Caesar Salad is fresh, crisp, delicious, and flavorful. With three simple ingredients tossed in a creamy Caesar dressing, it's ready in minutes.
More Side Dish Recipes
- 25 Side Dishes for Soup
- 25 Side Dishes for Chicken
- 40 Vegetable Side Dishes
- 25 Side Dishes for Salmon
- 25 Side Dishes for Steak
- 50 Best Finger Foods
Did You Make Any of These Easy Side Dishes for Pasta?
Please leave a comment and rating below, and let me know what you thought of this round up of pasta side dishes. 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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Matcha Latte
Homemade Matcha Latte is an earthy green tea drink topped with warm, frothy milk and can be sweetened to your liking for a perfectly balanced, cozy drink. It's creamy, light, and delicious. It's good for you too - loaded with antioxidants and helps benefit overall health.
Making matcha tea at home is so much easier than you think! It takes just five minutes and three ingredients to create the perfect green tea latte to start your day or power you through the afternoon.
What is Matcha?
Matcha is a type of green tea that is grown and produced in Japan. The green tea leaves are ground into a fine powder and consumed completely, unlike typical green tea that is brewed in the leaves which are not consumed.
Matcha has a unique, slightly bitter taste and is rich in antioxidants and other beneficial compounds.
Why You'll Love this Matcha Latte
- It's healthy. Matcha has numerous health benefits! It's loaded with antioxidants and can help liver, heart, and brain health. In some studies, it has even been linked to preventing cancer.
- Easy to make at home. You will be pleasantly surprised at how easy it is to make matcha tea lattes at home. Simply whisk the matcha with some water, add more water, and top with frothed milk.
- The foamy and creamy texture. Arguably the best part of a latte is the texture! A warm, creamy drink with a thick layer of foam is comforting and feels like a hug in a cup. This green tea latte has both, plus a balanced, sweet-but-not-sugary taste for the ultimate warm beverage.
- No artificial ingredients. The few ingredients in this matcha tea are all derived from natural sources - just matcha, hot water, and milk of your choice. No processed sugar, preservatives, or other complicated ingredients here!
- It's a great alternative to coffee. A matcha latte is a great little pick-me-up treat that you can reach for when you're just not feeling coffee, and easy enough that you could make it every morning at home instead of going out to a fancy cafe.
Ingredient Notes
To make this easy Matcha Latte at home, you will need the following ingredients (full measurements in recipe card below):
- matcha powder - use unsweetened matcha powder to control the amount of added sugar in your drink, and make sure to use a high-quality matcha powder (at least culinary grade matcha powder).
- hot water
- maple syrup - this is completely optional, depending on how sweet you like your lattes. You can also use honey, simple syrup, or agave in place of the maple syrup if you prefer. If you like your matcha less sweet, you can reduce the amount of syrup or omit it altogether.
- milk - use the milk of your choice. Both dairy and non-dairy options like almond, coconut, soy, or oat milk will work well in this matcha latte recipe.
You will also need a cup, bamboo whisk (or regular whisk), cooking pot, and a milk frother, French press, or whisk.
How to Make the Best Matcha Latte
- Whisk matcha. In a cup or measuring cup, add matcha with 2 tablespoons of the water. Use a bamboo whisk (chasen) or regular to whisk to whisk the mixture into a paste. I recommend moving the whisk up and down in a "W" shape to break apart the matcha clumps rather than in circles which isn't as effective.
- Add hot water. Stir in remaining hot water and maple syrup (if using).
- 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 latte. Divide the matcha mixture into 2 cups. In each cup, add half of the frothed milk into the center. You can get creative and play around with patterns on top (try a leaf!). Serve immediately.
Recipe Variations
- Vanilla matcha latte. Make a vanilla matcha latte by adding some vanilla extract or vanilla bean.
- Spiced matcha latte. Mix in spices like cinnamon or ginger for a spiced matcha latte.
- Mint matcha latte. Add peppermint extract or a few drops of peppermint oil to make a mint matcha latte.
- Matcha latte float. Top the matcha latte with a scoop of Vanilla Ice Cream to make a matcha latte float.
- White chocolate matcha latte. Stir in some melted white chocolate into the matcha tea mixture until melted before topping with frothed milk.
How to Serve
Matcha Latte is a classic cozy drink to enjoy with a tea time treat. Some of our favorite tea time cookies to serve with this are:
- Almond Crescent Cookies
- Chocolate Thumbprint Cookies
- Chocolate Chip Cookies
- Whipped Shortbread Cookies
- Italian Ricotta Cookies
- Lemon Drop Cookies
Recipe Tips and Tricks
- Add your favorite flavors. Is your usual drink of choice a mocha latte? Add some chocolate syrup to make a mocha matcha! You can add any of your favorite flavors to make your ideal matcha latte.
- Decorate your matcha latte. You can use a drink stencil and loose matcha powder, cinnamon, or cocoa powder to create simple images on top of your matcha latte and make the experience even more special.
- Recipe for one. If you want to make just one green tea latte, simply divide the ingredients in half.
Storing and Freezing Instructions
How to Store
Matcha lattes are best served fresh as the components may separate when refrigerated and the frothed milk may change texture.
How to Freeze
Freezing matcha lattes will result in separation, but you can prep matcha ahead of time by following steps 1 and 2 (no milk) and then freezing the matcha mixture in an ice cube tray. Then, when ready to make your latte, simply thaw the ice cubes and prepare the frothed milk to pour on top.
More Drink Recipes
- Matcha Milk Tea
- Golden Milk Turmeric Latte
- White Hot Chocolate
- Iced Latte
- 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.
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